'Tis the months before Christmas and across every land, the trade’s getting ready, their wine lists in hand.
Christmas calls for trading up from the norm, but affordability and comfort still keep us warm.
For those who splurge or mind every pound, we’ve wines and Ports for all budgets, the best to be found!
Nothing says 'Christmas Celebration'better than the pop, fizz, clink of a glass of sparkling wine.
Make the most of the festive season by enhancing your caravan park’s wine offerings with Lanchester Wines. Elevate your guests’ experience and boost your revenue with our expertly curated range of sparkling and premium wines. We offer tailored recommendations to suit your unique needs, ensuring you provide the perfect wine pairings for your guests.
Benefit from our competitive prices, expert advice and personalised service to make this season truly memorable.
See our full portfolio at www.lanchesterwines.co.uk or call 01207 52 1234 for more details
Unrivalled range across all categories
Stock your bar with one order, one delivery, one invoice
Market leading promotions
Great value all year round
Online ordering 24/7
AUTUMN TASTING SERIES
Discover
NOVEMBER 2024
Welcome to November’s issue of Bar Magazine!
While the end of 2024 is on the horizon, there is certainly no time to relax in this busy hospitality landscape. Undoubtedly one of the most valuable calendar occasions for guests, the festive period is the perfect opportunity to shine a light on your venue, providing unforgettable on-trade experiences through exceptional hospitality, and food and drinks offerings.
Our Christmas feature equips you for the upcoming festivities, telling you everything you need to prepare for a show-stopping and successful Christmas trading period. From marketing advice, consumer trends and insights to festive serves, this extensive feature is your go-to guide for everything merry and bright!
As well as a cause for festive celebration, this penultimate month of the year is crucial for wet-led venues to focus on their business operations – making sure they are ending 2024 as they mean to go on, ready for the new business year ahead. Our accompanying Business feature focuses on ways your venue can improve efficiency without skimping on quality, and with a plethora of insight from industry experts, this is not one to be missed!
The countdown is officially on for the biggest night in hospitality – the Bar Magazine Awards! We reveal the exceptional BMA finalists, as well as more profiles from our amazing sponsors and expert panel.
Alongside these focuses, you’ll also find our regular features including Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes.
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
12 HOSPITALITY HEROES
We sit down with technology innovator, CEO and Co-Founder of Ambl, Aaron Solomon, who tells us more about the new app redefining and revolutionising the on-trade guest booking experience.
17 BAR MAGAZINE AWARDS
2025
Head to our BMA pages to meet the extraordinary finalists shortlisted for the 2025 Bar Magazine Awards, as well as, more of our wonderful judging panel and the amazing brands that will be supporting the awards on the special night.
33 CHRISTMAS
Our extensive Christmas feature provides you everything you need to ensure you’re prepared for a busy festive period. From valuable Christmas marketing tips, to category insight across cocktails, wines, beers and more, this 360-degree focus is not to be missed.
54 NEW CREATIONS
Liam Broom, Silverleaf General Manager, shares a full-flavoured serve from the venue’s innovative new menu, PEANUT | KINAKO.
62 VENUE OF THE MONTH UBA London.
68 HOSPITALITY AROUND THE WORLD
Nobu Bar & Lounge Marrakech.
71 B U SINESS
We focus on increasing productivity and reducing costs in wet-led venues, without compromising quality. With the help of industry experts, we provide valuable advice on how your venue can finish the year on a high, serving quality drinks with maximum efficiency.
SOCIAL MEDIA MANAGER
Lily Lawson socials@cimltd.co.uk
DESIGN & PRODUCTION
James Taylor
Grant Waters
SALES DIRECTOR
Tom Woollin
CHIEF EXECUTIVE
John Denning
CHAMPERS DRIVES ON-TRADE GROWTH THROUGH DIGITAL INNOVATION
Champers, a leading drinks wholesaler, is making waves with its rapid growth and heavy investment into digital technologies, enabling greater value to its on-trade customers. By investing heavily in digital solutions, Champers is empowering its customers to grow faster and stay ahead of trends.
Central to this digital transformation is the launch of Champers’ new ordering app, now available on desktop, iOS, and Android. The app provides businesses with a seamless experience of accessing exclusive promotions across a diverse product range and quickly reordering favourite products to simplify the ordering process.
Complementing the app is their newly revamped website, designed to showcase its reliable service and deep industry expertise. It highlights exclusive deals and promotions as well as opens up valuable opportunities for suppliers to partner with Champers. With strong existing brand partnerships and a reputation for delivering excellence, Champers invites suppliers to collaborate and expand their reach within the on-trade sector, creating mutual growth through strategic alignment. This platform makes it clear that Champers is committed to fostering strong, long-term relationships with innovative suppliers in the industry.
With a nationwide delivery network, Champers serves a wide variety of customers, from premium bars and members clubs, to fine dining and leading hotel groups. Trusted names like The Ivy, D&D London and Firmdale Hotels count on them for their beverages. For suppliers and on-trade businesses alike, Champers is proving to be an essential partner in driving success through digital innovation and operational excellence.
www.champerswholesale.com
PLANTERAY RUM LAUNCHES EXCLUSIVE PXXO 20TH ANNIVERSARY RUM WITH PEDRO XIMÉNEZ CASK FINISH
Planteray PXXO 20th Anniversary rum is a globally acclaimed extra-old rum that embodies the rich heritage of Barbadian rum craftsmanship. Originally crafted back in 2009 to honour Alexandre Gabriel’s 20 years as Maison Ferrand’s Master Blender. The double ageing process is a hallmark of Planteray rum and reflects a time-honoured tradition of combining continental environments as well as a dynamic sea voyage.
This special edition finished in Pedro Ximnénez casks undergoes its first maturation process in American white oak barrels at the Stade’s West Indies Rum Distillery, enduring the tropical heat and humidity on the shores of Barbados. Embarking on its journey to south-western France for further ageing in a cooler climate in ex-Ferrand casks, it is then finished in fine Pedro Ximénez casks from Andalusia resulting in an exquisite
slow sipping rum with tropical origins and continental influences.
The Pedro Ximénez cask encapsulates distinctive notes of nutty dried fruits and plum, complementing the rum’s existing layers of flavour with a nuanced depth that reflects Planteray’s commitment to innovation and tradition.
Accruing over 60 prestigious awards, Planteray XO 20th Anniversary stands as a testament to Barbados’ rum excellence and global appreciation. It remains a coveted choice among discerning rum enthusiasts worldwide.
SUAVE TEQUILA SETS NEW STANDARDS IN LUXURY AND SUSTAINABILITY
November is an especially important season for tequila. Many venues will have taken advantage of Day of the Dead at the start of the month. Therefore, this is a good time to promote the quintessential Mexican spirit to capitalise on the widespread popularity of Mexican foods, drinks and culture. One of the most admired ultra-premium, no additives tequila available in the UK is SUAVE, notable for the quality of its spirits and the elegance of its bottles, making it the perfect choice for those seeking a refined drink now and in the run-up to the festive season.
Underlining its sustainable credentials, SUAVE is one of only three tequilas in the world to have been granted a Butterfly Mark – the coveted accreditation of Positive Luxury which rewards and recognises brands in fashion, beauty, jewellery, lifestyle & wellness, and hospitality.
There are a number of things that make SUAVE stand out. One is price. With retail prices ranging from just under £100 for Blanco to £2000 for SUAVE Ultra Añejo, this is unashamedly one of the most expensive tequilas available.
Another is craftsmanship. One reason for the relatively high prices of these liquids compared with many on the market is the fact that the company uses solely the very heart of the agave pina. All the green outer surface is stripped away so that only the pure white core of the pinas makes it into production. These strict quality standards are designed to minimise the amount of green leaf stalk that is left. This results in a purer alcohol,
creating a glorious product that avoids the tequila hangover. All this time and skill adds to the cost of an ultra-premium liquid.
SUAVE stands out from the crowd amongst tequila aficionados because of what it does not have. There are no additives whatsoever. Under current rules, up to 1% of a tequila can be made up of four styles of additive: oak extract, caramel colouring, sugar syrup and glycerine. SUAVE does things differently: flavours and colour are entirely natural emanating from the agave and from the barrels used for ageing the tequila. It’s also Kosher certified.
Suave is distributed in the UK by JBE Imports.
So, if you haven’t already, stock up with SUAVE now to be ready for the season ahead.
DISRUPTIVE LONDON CELLO BRAND LAUNCHES TO THE UK MARKET
RamTang’, a game-changing cello brand from South London, has debuted with two citrus flavours: Lemon and Lime.
Cellos, a traditional Italian liqueur, have a rich history rooted in the Mediterranean region, particularly in Southern Italy. RamTang’ presents a contemporary interpretation of this Italian classic, celebrating the vibrant essence of whole citrus fruits.
Founded by Sally Chilton and her son Christopher, RamTang’ aims to elevate and redefine the cello category. Defying stereotypes, at 71 years old, instead of retiring, Sally – a lifelong entrepreneur who thrives on doing things differently – embarked on her next hospitality venture.
After years of development, she launched RamTang’, a brand that offers a zesty, tangy alternative to what many perceive as an overly sweet drink, priding itself on using more fruit.
RamTang’ is made by blending high-proof alcohol with all-natural citrus oils, essences, juice, gums and minimal preservatives. Its two unique cello variants are crafted from quality ingredients, ensuring a sophisticated, authentic flavour profile.
By substituting RamTang’ for fresh citrus fruit juices, consumers and the hospitality trade can effectively minimise citrus waste and reduce their environmental footprint.
RamTang’ can be enjoyed neat, over ice, with a mixer, and in a variety of long drinks and cocktails. Its versatility and citrus-
forward profile make it an excellent pairing with a wide range of spirits, from vodka and gin to rum and whiskey.
RamTang’ Lemon Cello and RamTang’ Lime Cello (both 25% ABV) are available in 500ml bottles for the on-trade and offtrade channels. Since launching earlier this year, the brand has secured London stocklists, including Stone Nest, The Abercorn Arms and Strike, and is actively seeking more across the country.
AARON SOLOMON
CEO AND CO-FOUNDER OF AMBL, AARON SOLOMON, TELLS US MORE ABOUT HIS CAREER IN THE INDUSTRY, SHARING THE STORY OF THE BIRTH OF THE INNOVATIVE NEW APP WHICH IS REDEFINING HOW GUESTS MAKE BOOKING RESERVATIONS.
AARON, PLEASE TELL US WHERE YOUR CAREER IN THE INDUSTRY BEGAN, DETAILING MORE ABOUT YOUR JOURNEY IN HOSPITALITY AND WHERE YOU FIND YOURSELF NOW.
My career in hospitality started with an idea, after being asked to book a last-minute table. After navigating apps and websites, and even making phone calls without success, I realised there was a gap in the market. I then walked around London every day after work, pitching venues an idea where customers could broadcast their requests to nearby venues, allowing them to see a potential customer, much like an Uber driver picks up a job. Fast forward two years, we are fortunate to be working with 400 partners, have a fully functioning web app with thousands of users each week, and are continuously developing the product to promote and market our venues, while focusing on providing the best customer experience.
HOSPITALITY HEROES
WHAT INSPIRED THE BIRTH OF AMBL, AND CAN YOU TELL US MORE ABOUT THE APP?
The concept for Ambl came to me when I was working in my previous job in financial sales and I was tasked with booking a last-minute reservation for a party of six. After searching through countless booking and restaurant sites, I couldn’t find the reservation I needed. I thought, ‘Why can’t I just say I need a table for six for this time and have options come up.’ With that notion, the concept of Ambl came to me. Ambl allows users to make last-minute reservations on the spot, and book spaces at the best restaurants, bars and pubs in London. Ambl’s goal is to provide users with a free-flowing and easy-going experience when it comes to making reservations at London’s hot spots, whilst also providing a solution for the ever-increasing number of no-shows for the hospitality sector.
WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?
Who doesn’t love to eat, drink and socialise!? We are on a mission to make it easier, faster and simpler to find and book the best venues for any occasion. From being immersed in the industry for a couple of years now, it’s the connections, how you are just a degree away from everyone, and the level of input we have had from the industry that I find most rewarding.
WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNED WITHIN YOUR CAREER?
Keep moving with the times and don’t hesitate to change course. How Ambl works now is not how I envisioned it. Working on a start-up, I have discovered that the more you work on a concept the more it will change and develop. Recognising that ideas are not set in stone has allowed us to pivot the app’s purpose and change with the times to meet the needs of venues and customers.
WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS?
Relationships are everything. Getting to know people you work with and what they want for their venue is really important. What are Ambl’s short and long-term goals for the future? When it comes to the future of Ambl, we’d love to make the app a more personalised experience for the user, one that is tailored to their preferences and needs – similar to how you tune into a Daily Mix Playlist on Spotify and up come a range of songs tailored to your musical tastes. Expanding outside London and opening the app to the rest of the UK is at the top of our priority list.
www.ambl.co
@ambl.app
Ambl’s goal is to provide users with a free-flowing and easy-going experience when it comes to making reservations at London’s hot spots, whilst also providing a solution for the ever-increasing number of no-shows for the hospitality sector.
NORDIC SPIRIT
IN AN INTIMATE CONVERSATION WITH BEX ALMQVIST, FOUNDER AND MASTER DISTILLER OF ALMQVIST DESTILLERI, SHE TELLS US THE STORY BEHIND THE BRAND, DETAILING HOW SHE’S SETTING OUT TO REINVENT THE AKVAVIT CATEGORY.
BEX, PLEASE TELL US MORE ABOUT YOUR BACKGROUND IN HOSPITALITY; WHERE DID YOUR CAREER START AND HOW HAS IT PROGRESSED?
I started in the industry as a barback in Stockholm. When I was 18, I moved to London and I started my first job as a bartender at the Long Bar, within the Sanderson Hotel.
From here, I very quickly – and naturally – started competing and became more involved in the industry. This was a great way to both, learn and develop my skills, and also, grow my relationship with a number of brands.
All of this led to the opportunity of being offered the Bar Manager role at the Lonsdale in Notting Hill in 2006. It was here I began taking part in guest shifts – something that wasn’t too popular back then! After some amazing experiences, notably taking part in the Beefeater Cocktail Competition and placing 2nd place after Nick Strangeway (which I think is pretty good!), my career then progressed into brand work.
In 2009, Absolut Vodka were looking for a UK Brand Ambassador. I felt it was time for me to explore a different part of the industry and so, I applied and got the job! I had a 10-year career within the brand, starting as the UK Ambassador, based in the UK, progressing to a more global role, and finally in 2013, I moved back to Sweden to work in the brand’s head office. I learnt so much working there; they involved me in so many different projects – everything from brand experience to innovation and product development. At the end of my time there, my work focused heavily on sustainability within the spirits’ production – something I am very passionate about.
WHAT
INSPIRED
THE BIRTH OF ALMQVIST DESTILLERI?
PLEASE TELL US MORE ABOUT THE RANGE AND THE STORY BEHIND THE PRODUCTS.
From as long as I can remember – even at my first job at the Lonsdale – I was intrigued by spirits, constantly exploring new flavour and texture profiles, and so, the idea of Almqvist has really been with me for a long time – I just never thought I would be able to do it.
I made some life changes in 2019, and this is when I started thinking about the concept of Almqvist more seriously. It was daunting to resign from a great job that I enjoyed so much; taking the step was scary, but exhilarating!
I am the sole owner and operator of the brand; I built the distillery in Sweden, in the middle of nowhere, in an old glassworks, and also, did all the licensing myself.
The concept behind Almqvist is that, of course, I wanted to make delicious spirits, but in a more traditional matter when it comes to production. I am here to change the Akvavit category, hoping to invite more people to the category, and help educate
on how this category can be enjoyed.
Akvavit has a flavour profile that is inviting and for a long time, is a category that has been misunderstood. There’s a growing interest in the category – with almost 50% of the top bars in the world using Akvavit in their cocktail list.
It’s a traditional Swedish Akvavit that features a balanced blend of caraway, fennel, elderflower, coriander seed and Swedish apples for a bright and fruity finish. For me, it’s important that when I make spirits, they are balanced and textured.
We also distil our own London Dry Gin, carefully crafted with seven different botanicals – including with lingonberries, coriander seed, orris root, angelica, fennel seed, meadowsweet and – most importantly – a decent dose of juniper. The result is a crisp, clean gin that makes for a real, people-pleasing gin and tonic. Named Nordic Dry Gin, I wanted to highlight that there isn’t going to be jalapenos and mangos in there!
www.almqvistdestilleri.com
The UK’s bestselling fruit cider1 is available on draught
GASTRO PIES
WELCOME TO
MEET THE FINALISTS!
WE UNVEIL THE EXTRAORDINARY BAR MAGAZINE AWARDS 2025 FINALISTS BELOW…
Huge congratulations to all of our finalists, but also to everyone else who applied, because the one thing that was apparent through the selection process was how remarkable and ground-breaking our industry is.
Over the past month, the Bar Magazine team have been busy sifting through thousands of Bar Magazine Award applications, submitted by incredible hospitality individuals up and down the country.
With an expanse of innovative venues and dedicated professionals vying for recognition, and each and every application sharing stories of sheer passion, inspiration and devotion, the team at Bar Magazine HQ faced a huge challenge selecting the esteemed BMA 2025 finalists for each of the nine award categories. Each entry showcased unparalleled creativity, impact and commitment to excellence, all-together echoing the core pillars of hospitality and signifying what it truly means to be an exemplary industry professional.
We thank each and every individual who put themselves and their peers and colleagues forward –taking time from their busy schedules to submit accounts of their humbling dedication to this
industry we all call home – and congratulate all the successful candidates who have been shortlisted for the special night in January 2025.
Tom Woollin, Director, Bar Magazine, expresses, “After a hugely successful first year, the quantity and quality of applications for year two has surpassed all expectations again! Being part of the team that selected the finalists, and reading about some of the inspirational achievements of those in our sector, really emphasised how lucky we are to be involved in the UK hospitality scene. Huge congratulations to all of our finalists, but also to everyone else who applied, because the one thing that was apparent through the selection process was how remarkable and ground-breaking our industry is.”
Without further ado, please meet the amazing 2025 Bar Magazine Awards finalists…
BAR MAGAZINE AWARDS
BEST VENUE DESIGN
Bacchanalia
Sexy Fish Manchester
Florattica Rooftop London
Thirteen
Oriole Bar
Inamo Restaurants
Incognito Royal Windsor
The Coral Room
UNSUNG HERO
Alexandra Constantinescu – Lyaness
Lauren McCormick – Omi
Bohdan Burkovetskyi – The Wigmore, The Langham, London
William Malcolm – Bow Bar
Cressida Lawlor – Sexy Fish
Georgi Ivanov – The Coral Room
Danielle Pope – Couch Bars
Miley Kendrick – Tiki Hideaway, Escapism Bars
LIFETIME ACHIEVEMENT
Xavier Landais
Elaine Clarke OBE
Benedetta Paris
Michele Lombardi
Jack Sotti
Simona Reipaite
Ian Burrell
Richard Wynne
BEST DINING CONCEPT
Kitchen Table
Artesian Bar at The Langham London
Dishoom
Bacchanalia
Savage Garden at DoubleTree by Hilton London, Tower of London
Eve Bar by Adam Handling Group
The Grill by Tom Booton at The Dorchester Vino.Vita
BEST VENUE MANAGER
Eleonora Esposito – Florattica Rooftop
Alice Taraschi – Guards Bar at Raffles London at The OWO
Federico Pavan – The Donovan Bar
Tiago Mira – Apollo’s Muse & Bacchanalia
Sotirios Konomi – Spy Bar at Raffles London at The OWO
Liam Loughran – The Audley Public House
Shem Gordon – STK Rooftop Steakhouse & Bar London
William Gomis – 20 Stories
MARKETING INNOVATION
Sexy Fish
COYA Pisco Bar
Lucy Wong
ETM Group
Drake & Morgan
Nine Lives
Playback
Satan’s Whiskers
THE ENVIRONMENT AWARD
The Berkeley Hotel Bars
Artesian Bar at The Langham London
The Churchill Bar & Terrace
Gungho
Bow Bar
The Cocktail Bar at The Merchant Hotel
Ugly Butterfly by Adam Handling
Four Quarters Newcastle
BEST HOSPITALITY GROUP
Experimental Group
Caprice Holdings
Red Engine
Speakeasy Entertainment
Gaucho Restaurants
Urban Pubs and Bars
ETM Group
Drake & Morgan
BEST MIXOLOGIST
Emmy Pip Knight – American Bar, The Savoy
Salvatore Megna – The Stafford London
Andrea Di Biase – Blue Marlin Ibiza London
Mitsuhiro Nakamura – The Churchill Bar and Terrace
Alessandro Vella – The Donovan Bar
Nepheli Akrivopoulou – Sketch
Daniel Garnell – Seed Library
Ivan Orsini – Velvet by Salvatore Calabrese at Corinthia
Laurie Howells – Archive & Myth
Max Hayward – Lab 22
Emanuele Mensah – The Connaught Bar
Jade Beckles-Varga – Silverleaf Bar
We cannot wait to welcome our BMA finalists, sponsors and attendees through the Leonardo Royal Hotel Tower Bridge doors on Monday 20th January 2025 to celebrate the immense successes and exceptional achievements of the industry!
Don’t miss out on the special night, make sure you buy your ticket now at www.barmagazineawards.co.uk.
JUDGE’S PROFILE
INTRODUCING AMY SEARLE, MANAGING DIRECTOR B2B AT CIRKLE, AND THE ESTEEMED JUDGE OF THE BAR MAGAZINE MARKETING INNOVATION AWARD.
HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?
It’s a privilege to be part of an event that celebrates the immense creativity and dedication within our industry. I personally hold a big soft spot for the hospitality industry having grown up in my grandparents’ pub, which we had in the family for 35 years. I have fond memories of watching them build that business over that time through innovative marketing growth strategies. I am really excited to see the ideas and exceptional talent that will be showcased as part of the judging process. What’s more, the opportunity to engage with fellow industry professionals and to contribute to recognising excellence is really exciting. There’s something beautiful about this industry and a real conviviality around food, drink and hospitality that simply can’t be replicated elsewhere.
WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS; AND, IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?
It’s so rewarding being a part of the Bar Magazine Awards, and my decision to participate as a judge stems from my deep passion for the bar and hospitality industry. These awards play a crucial role in celebrating the hard work and ingenuity that often go unnoticed, whilst also fostering a culture of continuous improvement and creativity. The awards also provide a platform for on-trade establishments and professionals to gain recognition, which can be a significant boost to their careers and businesses.
AS THE JUDGE FOR THE MARKETING INNOVATION AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?
In evaluating nominations for the Marketing Innovation award, I will be looking for several key qualities. Originality and creativity are paramount; seeing marketing campaigns that break the mould and deliver real commercial return is where it gets really exciting. At Cirkle, we talk about ‘Return on Creative’, so I’ll be looking for campaigns that demonstrate measurable success in achieving their goals, whether that’s increased customer engagement, brand awareness, or sales. Additionally, I will be considering the strategic use of digital tools and social media, as these are increasingly important in today’s marketing landscape. Finally, I
These awards play a crucial role in celebrating the hard work and ingenuity that often go unnoticed, whilst also fostering a culture of continuous improvement and creativity.
will be looking for campaigns that align with the brand’s identity and values, ensuring authenticity and consistency.
WHAT DO YOU HOPE TO ACHIEVE THROUGH
YOUR ROLE AS A JUDGE?
Through my role as a judge, I hope to celebrate and reward the outstanding efforts of individuals and teams who have made significant contributions to the industry. We are all so lucky to work in such a fantastic industry, full of inspiration, joy, and teamwork – and there’s a real ability in setting to push the boundaries of what is possible in hospitality marketing and operations. The Bar Magazine Awards are a celebration of community and collaboration, and there’s a real sense of encouragement to share ideas and best practices, contributing to the growth and evolution of the on-trade industry as a whole.
Source: 1CGA MAT to 17th June 2023. CONTACT YOUR ACCOUNT MANAGER FOR MORE INFORMATION, OR TO ARRANGE AN INSTALL THE BEER OTHERS LOOK UP TO
in the last year and now worth £30m in the on trade1
COMPANY PROFILE
MEET THE OFFICIAL GIN COCKTAIL SPONSOR OF THE BAR MAGAZINE AWARDS, CYGNET! LIBBY WILDING, HEAD OF MARKETING AT CYGNET DISTILLERY, TELLS US MORE ABOUT THE BRAND, OFFERING DETAILS ON THEIR UPCOMING PARTNERSHIP WITH THE ESTEEMED BMAS.
PLEASE INTRODUCE CYGNET, DETAILING THE STORY BEHIND THE BRAND.
Founded by the renowned Katherine Jenkins OBE, Cygnet is a trailblazing brand that set out to redefine and elevate the gin category. Created by women for women, Cygnet challenges the status quo at every turn — from our striking packaging to innovative blend of botanicals and unique ways to enjoy gin (we highly recommend sipping Cygnet 22 neat owing to the luxuriously smooth mouthfeel), reinforced by our flurry of gold industry awards. Our mission is to deliver a luxury drinking experience, combining traditional distillation with modern creativity. At Cygnet we’re not just crafting a product, we’re creating a movement that celebrates women in the spirits industry, pushing boundaries and setting new standards. We believe our gin is designed to elevate any occasion, and we aim to make Cygnet a leading name synonymous with luxury in bars and restaurants worldwide.
WHY
WAS IT
SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?
Being part of the BMAs aligns with our core values of excellence and innovation, whilst shining a spotlight on those disrupting and elevating the industry. The BMAs represent the pinnacle of recognition within the UK’s bar and hospitality industry, and, as a brand, it is essential for Cygnet to celebrate the professionals and operators who are shaping the future of this dynamic sector. Involvement in the BMAs not only allows us to shine a spotlight on the hard work and creativity of our peers, but also provides a platform to showcase our commitment to quality, craftsmanship and EDI. The BMAs offer a unique and valuable opportunity to grow awareness, learn from industry leaders, and further establish our brand as one of luxury within the UK’s hospitality community.
HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?
The BMAs are setting the standards for innovation, service, equality, diversity and sustainability within the hospitality
industry. By highlighting exceptional talent and businesses, the awards inspire others to raise their standards, fostering a culture of continuous improvement. We believe the BMAs will continue to drive the industry forward by encouraging collaboration, spotlighting new trends, and promoting sustainable practices. Cygnet sees this as crucial for the future, as the hospitality sector evolves to meet the changing needs of consumers while maintaining its commitment to quality and experience. The BMAs serve as a beacon of inspiration for brands like ours, motivating us to keep innovating and contributing to the sector’s growth.
www.cygnet-distillery.com
Being part of the BMAs aligns with our core values of excellence and innovation, whilst shining a spotlight on those disrupting and elevating the industry.
COMPANY PROFILE
WE WELCOME MONIN AS ANOTHER OF OUR AMAZING SPONSORS OF THE BAR MAGAZINE AWARDS 2025. VASILENA DASKALOVA, HEAD OF TRADE MARKETING, MONIN UK&IRELAND, TELLS US MORE ABOUT THE EXCEPTIONAL BRAND, SHARING WHAT BEING INVOLVED IN HOSPITALITY’S BIGGEST NIGHT MEANS TO THE TEAM.
PLEASE INTRODUCE MONIN, DETAILING THE STORY BEHIND THE BRAND.
MONIN is the leading syrup supplier to the hospitality sector and has the largest market share in the UK. Our portfolio of products is acclaimed; from independent research conducted in 2021, we were ranked as the best tasting syrup by industry experts, and more recently we were confirmed as the UK’s best-selling syrup brand in the on-trade1
Because of our scale and varied portfolio of products, MONIN is unique in that we are also able to maximise sales by offering bespoke services to customers. This includes the creation of industry trends reports and marketing strategies, sharing innovative beverage concepts and developing indulgent serves, creating bespoke in-outlet POS, as well as delivering in-person educational and inspirational training to staff to upskill their beverage-making processes. At the heart of MONIN are people: open-minded, gourmet, passionate, curious, open to new ideas, always pushing the boundaries, seeking to endlessly inspire.
WHY WAS IT SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?
We’re proud to be the leading syrup supplier worldwide with 130 million bottles sold in 2023. In fact, 94,987 drinks are made every hour with MONIN products in the UK alone2. As the leading monthly magazine for the hospitality sector, Bar Magazine is the perfect target audience for MONIN. It’s important for us to connect with key hospitality players, and what better way than through the BMAs 2025?
HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY
SECTOR?
As the market remains challenging, creativity in food, drink and experience aspects will be key to the success of operators in the coming months and years. Here at MONIN, we work closely with our on-trade partners to help them develop serves and upskill their staff, to ensure they are creating a drinks menu that is incorporating the latest trends and meeting consumers’ needs.
Platforms such as the BMAs are vital to ensuring the future of the hospitality sector and highlighting the brilliant work of individuals and businesses across the UK. It’s so important to celebrate our fantastic industry, and we’re excited to connect with new and old faces at the awards in January!
www.monin1912.com
Platforms such as the BMAs are vital to ensuring the future of the hospitality sector and highlighting the brilliant work of individuals and businesses across the UK.
COMPANY PROFILE
INTRODUCING THE OFFICIAL BMA WHISKY COCKTAIL SPONSOR, ARDRAY. STEPHANIE PECK, ARDRAY BRAND AMBASSADOR, TELLS US MORE ABOUT THE BRAND AND WHAT BEING INVOLVED IN THE PRESTIGIOUS AWARDS NIGHT MEANS TO THE TEAM.
PLEASE INTRODUCE ARDRAY, DETAILING THE STORY BEHIND THE BRAND.
Ardray is a new premium blended Scotch whisky, released by Suntory Global spirits last year; born from a love of the category and a belief that blended Scotch has been under celebrated for too long. It exists to spark conversation and new delight in the familiar. Inspired by the quality, characterful, heritage blends of the 1920’s, but coming with a fresh perspective for modern curious whisky drinkers, to shine a light on the excellence of blended Scotch.
Within Suntory Global spirits, we are very lucky to have incredible blending teams in both Scotland and Japan. Ardray is a collaborative project between the two, combining the rich heritage of our Scotch whisky making team with the precise artistry of the Japanese blenders.
Of course, you cannot create a fine quality blend without first sourcing the finest quality component whiskies. These have been sourced from across Scotland, to celebrate the variety of terroir and distillery character available. The artistry lies with the blending teams, bringing these complex flavours together to create something greater than a sum of its parts. Lastly, Ardray is all natural in colour, non-chill filtered and bottled at 48% abv.; points which have become common place in the single malt category and that the blenders felt important to include in a new blended Scotch.
WHAT DOES ARDRAY STRIVE TO ACHIEVE WITHIN THE HOSPITALITY SECTOR?
There are unfortunately, a lot of preconceptions about blended Scotch, and historic bias from customers, meaning some whisky drinkers dismiss the whole category before trying it. Working closely with hospitality venues, and the amazing bar teams especially, means that we can share knowledge with customers, and invite them to look again at blended Scotch and discover the wonderful drinking experience it offers. We would love, in the near future, for blended Scotch to have as much feature on whisky lists as Single malts!
It has been wonderful to work with our partner venues, and see such a positive reaction to the drinking experience that Ardray offers, over the first year since its release. For me, it is the quality of this drinking experience that makes Ardray exceptional.
Exquisitely balanced, yet characterful and complex, with a rich mouthfeel and long finish.
WHY WAS IT SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?
The hospitality sector is a wonderful industry and it’s important the people and places that make it so special are celebrated! The industry has been incredibly supportive to us as a new brand and, without it, we wouldn’t be able to share our message. We are very excited to be involved with the BMAs this year, as it gives us the opportunity to celebrate the industry and introduce ourselves to more of the community.
www.ardray.com
The industry has been incredibly supportive to us as a new brand and, without it, we wouldn’t be able to share our message.
COMPANY PROFILE
JOHN MENDES, MARKETING AND CREATIVE DIRECTOR AT ECOSCENT – THE BMA OFFICIAL SCENT SPONSOR – TELLS US MORE ABOUT THE BRAND, DETAILING THE VALUE OF PARTICIPATING IN INDUSTRY AWARDS.
PLEASE INTRODUCE ECOSCENT, DETAILING THE STORY BEHIND THE BRAND.
Eco-Scent is a company dedicated to enhancing customer experiences through the power of scent. We provide high-quality, eco-friendly scent marketing solutions designed to elevate brand environments and engage the senses. Within the hospitality sector, we strive to create immersive atmospheres that not only resonate with guests, but also leave a lasting impression. Our goal is to help hotels, restaurants and other hospitality businesses establish a unique olfactory identity, fostering positive memories and customer loyalty. We believe that scent plays a crucial role in customer perception, and our mission is to help businesses use this to their advantage in the most sustainable and responsible way.
WHY WAS IT SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?
Supporting industry events is a vital part of Eco-Scent’s philosophy. By participating in and sponsoring these events, we can engage directly with hospitality professionals, exchange ideas, and stay updated on emerging trends. It provides us with a platform to showcase the value that scent marketing can bring to the hospitality industry—how the right scent can transform an ordinary stay into an unforgettable experience. Moreover, our presence at these gatherings helps us contribute to shaping the future of the industry by driving conversations about the importance of atmosphere and customer experience, and the role scent can play in achieving those goals.
Industry events also provide an opportunity to foster relationships with industry leaders and decision-makers. These gatherings are more than just networking opportunities; they are spaces where innovative concepts are introduced, debated and developed. By supporting these events, we actively engage in these discussions, helping to inspire others to consider how scent marketing can enhance guest experiences. Our support signifies our commitment to the growth and betterment of the industry, reinforcing our dedication to sustainability and excellence in hospitality.
HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?
Awards ceremonies have a significant influence on the future of the hospitality sector. They serve as an acknowledgment of excellence and innovation, setting benchmarks that drive the entire industry forward. By celebrating the achievements of those who go above and beyond, these events inspire others to push the boundaries of what is possible. They foster a culture of healthy competition and encourage businesses to innovate in order to stand out.
In addition, awards ceremonies highlight the importance of creating exceptional guest experiences—something EcoScent deeply believes in. As hotels and restaurants are recognised for offering distinctive and memorable experiences, others in the industry are motivated to improve their offerings. These ceremonies also bring focus to key trends, such as sustainability, personalisation, and technology integration, encouraging the industry to evolve in response to changing guest expectations. By recognizing and celebrating advancements in these areas, awards ceremonies play a vital role in shaping the future direction of the hospitality sector, ultimately benefiting guests, businesses and the environment.
www.ecoscent.co.uk
Our goal is to help hotels, restaurants and other hospitality businesses establish a unique
olfactory identity, fostering positive memories and customer loyalty.
BAR MAGAZINE AWARDS
COMPANY PROFILE
MEET ATH VODKA, THE WORLD’S FIRST TOKENISED SPIRIT BRAND AND PROUD SPONSOR OF THE BMA BEST VENUE DESIGN AWARD. PRINCE EMMANUEL YEMOH, CO-FOUNDER OF ATH VODKA, REVEALS MORE ABOUT THE BRAND’S PARTNERSHIP WITH THE UPCOMING AWARDS, DETAILING WHY CELEBRATING THE INDUSTRY IS SO IMPORTANT TO THE BRAND.
PLEASE INTRODUCE ATH VODKA, DETAILING THE ETHOS OF THE BRAND.
ATH Vodka is an ultra-premium vodka brand, handcrafted and produced with the utmost care to ensure it meets the highest standards. We source the best quality French grain to create a truly exceptional ultra-premium vodka with the smoothest finish.
ATH Vodka is 8x distilled, triple filtered, and meticulously crafted using 100% natural ingredients and real fruits to ensure unparalleled quality, strength, and smoothness. Whether enjoyed on its own or in a crafted cocktail, ATH Vodka is synonymous with luxury and refinement. Available in 42% ABV for our Original and 40% ABV for our fruit-flavoured offerings.
We embody bold, modern innovation while honouring timeless traditions. As the world’s first tokenised rewardbased spirit brand, we’re leveraging blockchain technology to redefine customer engagement and giving back to vendors, consumers, communities, and charities throughout our journey. ATH Vodka aims to unlock immense value by utilising the power of digital assets to reward and bring real-life utility to our entire community.
ATH IS THE OFFICIAL SPONSOR OF THE BEST VENUE DESIGN AWARD. WHY IS THIS PARTICULAR AWARD SO IMPORTANT, AND WHY IS BEING INVOLVED IN THE BMAS SO CRUCIAL TO THE BRAND?
We chose to sponsor the Best Venue Design award because it aligns perfectly with the brand’s emphasis on quality, creativity, and atmosphere. With two of our founders’ formerly architects, we embody craftsmanship with attention to detail. An exceptional venue is designed with the same care, creating an immersive experience that leaves a lasting impression. This award celebrates spaces that go beyond aesthetics, focusing on venues that enhance the overall guest experience through thoughtful design, innovation, and ambiance. Being involved in the BMAs is deeply aligned with ATH Vodka’s values because the awards represent the pinnacle of achievement and creativity in the hospitality industry. The BMAs attract trendsetters, innovators, and leaders in venue design, all of whom share our passion for premium, well-crafted experiences. By partnering with the BMAs, ATH aligns with this community of excellence and connects with an audience that values authenticity, creativity, and quality, further cementing our position as a leading premium vodka brand.
QUALITY
AND AUTHENTICITY RUN DEEP IN ATH’S BRAND VALUES. TO ATH VODKA, WHAT MAKES AN EXCEPTIONAL VENUE DESIGN?
For ATH Vodka, an exceptional venue design goes beyond aesthetics—it’s about creating an immersive experience that reflects authenticity and attention to detail. A great design seamlessly blends functionality with beauty, offering a space that not only looks striking but also enhances the atmosphere and guest experience. Whether through innovative architecture, carefully selected materials, or thoughtful spatial arrangements, exceptional designs create a sense of place that leaves a lasting impression. Much like ATH Vodka, a well-designed venue should evoke a sense of quality, craftsmanship, and authenticity, making guests feel part of something special from the moment they step inside.
COMPANY PROFILE
INTRODUCING FUNKIN COCKTAILS, THE OFFICIAL SPONSOR OF THE BMA LIFETIME ACHIEVEMENT AWARD. SHANNON KENDALL, HEAD OF TRADE MARKETING AT FUNKIN COCKTAILS, REVEALS MORE ABOUT THE BRAND, DETAILING WHY BEING INVOLVED IN THE ESTEEMED AWARD IS SO IMPORTANT TO THE TEAM.
PLEASE INTRODUCE FUNKIN, DETAILING THE STORY BEHIND THE BRAND.
FUNKIN are the UK’s 1 cocktail brand* with the largest range of products available. We have our Pro-Cocktail range, specifically designed for hospitality bartenders which includes our iconic silver pouch real-fruit purées, award-winning pre-batched cocktail mixers, syrups and liqueurs. We also have our consumer range, available at festivals and in supermarkets, containing Nitro cocktail cans and ready-to-serve 70cl pre-batched cocktail bottles. Whether you are a high-end cocktail bar or a venue just starting out to make cocktails, we are proud to have a solution for all.
FUNKIN IS THE OFFICIAL SPONSOR OF THE BMA LIFETIME ACHIEVEMENT AWARD. WHY IS THIS PARTICULAR AWARD SO IMPORTANT AND FURTHER, WHY IS BEING INVOLVED IN THE BMAS SO CRUCIAL TO THE BRAND?
FUNKIN was founded back in 1999, meaning that we have recently celebrated our 25th birthday which has been a huge milestone for the company. Our entire business was built up from the hospitality industry with our founder driving around Soho back in the 90s, giving out smoothie mixes (this later turned into cocktail purées) to bars out the back of his car. Even as we expand and grow internationally, our roots stay firmly within the UK’s incredible hospitality industry and we wouldn’t be where we are as a brand without it.
Over the years, FUNKIN has helped to grow the cocktail category by making cocktails more widely accessible to create, sponsoring the BMA’s Lifetime Achievement award is our way of advocating the talent who has also helped shape this industry. The BMAs target the best this country has and FUNKIN are proud to be a part of supporting this phenomenal talent.
FUNKIN IS CELEBRATING ITS 25TH ANNIVERSARY THIS YEAR AND SO, UNDERSTAND WHAT IT TAKES DELIVER EXCELLENCE OVER A LONG PERIOD OF TIME. TO FUNKIN, WHAT ARE THE ESSENTIAL QUALITIES OF THE PROSPECTIVE WINNER OF THE LIFETIME ACHIEVEMENT AWARD?
The first essential quality has to be passion for the industry, at FUNKIN this is at the heart of everything we do. It may seem clichéd to say so but in hospitality, you are unlikely to get the regular 9-5 working pattern. We know the hours can be gruelling and the customers sometimes challenging and so to win a Lifetime Achievement award in this space is an amazing feat. It
The BMAs target the best this country has, and FUNKIN are proud to be a part of supporting this phenomenal talent.
shows resilience, dedication, hard-work and above all, love for the industry.
The Lifetime Achievement award winner will also be an innovator. A person who is creative and has been empowered to develop something new and exciting for the industry, paving the way for hospitality workers after them. The final quality will be an inspirer, someone who is able to influence, engage and excite. Hospitality is one of the most social industries there is and within this, the innovators are the ones who recognise, develop and invest within both their teams and wider contact networks.
www.funkincocktails.co.uk
2165: SHAPING THE FUTURE
ITALY’S #1 PREMIUM AMARO CALLS FOR CREATIVE BARTENDERS TO ENTER THE 8TH EDITION OF ITS GLOBAL COCKTAIL COMPETITION.
Amaro Montenegro, Italy’s number one premium amaro, is thrilled to announce the launch of the 8th edition of The Vero Bartender, its mixology competition, with a futuristic twist. Applications are now open accepted via The Vero Bartender website until midnight on December 2nd, 2024.
Returning for its eighth edition, The Vero Bartender introduces the new concept of ‘A Timeless Spirit,’ celebrating the versatility and enduring heritage of the brand. To celebrate the 140 years of Amaro Montenegro, in fact, bartenders are invited to embark on a journey into the future, inspired by the year 2165. Participants will create cocktails that reflect the innovative spirit of tomorrow, blending tradition with futuristic creativity.
There will be a total of 10 countries from different corners of the world participating with China and UAE entering the competition this year for the first time. One winner from
2024 THE VERO BARTENDER UK FINAL
WINNER
Benedetta Paris, Head Bartender Happiness Forgets. Winning Cocktail: Elena & The City
INGREDIENTS
Amaro Montenegro 30 ml Raspberry, Celery & Green Apple Cordial 30 ml Vodka 30 ml Fresh Lemon Juice 2.5 ml
Benedetta says: “Competitions have always stirred a whirlwind of emotions in me: excitement, anxiety, and a profound sense of liberation. I remember my first time on stage, heart racing and palms sweaty. As I began to speak, the nerves faded, replaced by a rush of exhilaration. At that moment, I wasn’t just a participant; I was sharing a piece of my soul.
“Every competition has been a chance to embrace vulnerability and express my true self. Even when faced with failure, I learned to separate my identity from the outcome, realizing that my worth isn’t defined by a single performance. The beauty lies in the freedom to share my voice, to connect with others, and to celebrate our unique journeys together.
“Ultimately, competitions have taught me that the most important judgment isn’t about my work, but about having the courage to be who I am. That realization has been the most liberating part of my journey.”
each market will then compete in the global final of The Vero Bartender in Bologna, Italy, on April 9th 2025.
The Vero Bartender UK final will be in London in February 2025.
The national winners will enjoy a week-long residency in Italy, participating in brand experiences and seminars, and meeting influential bartenders and key opinion leaders in the spirits industry. Past judges and mentors have included renowned figures such as Giacomo Giannotti, Naren Young, Giulia Cuccurullo, Alex Kratena, Salvatore Calabrese, and Peter Dorelli.
The Global Final prize has been revamped this year. The winner will receive a three-day mentorship experience at SIPS Barcelona under the wings of Marc Alvarez, one of this year’s judges and co-owner of SIPS and Essencia, which will include a mixologygastronomic tour of the best spots in the city, masterclasses, and one on one with the team on production setup, menu and more at two of the most famous bars in the world. Additionally, the winner will participate in brand activities and visibility opportunities such as trade shows, masterclasses, and events in their home country.
All submissions should be made via the dedicated website, The Vero Bartender, where full requirements can be found. To learn more about Amaro Montenegro and The Vero Bartender, please visit www.amaromontenegro.com and follow the journey on @thevero bartender.
Irish Cream Liqueur Delivering taste
and
quality.
Consumers around the world know that when they choose Irish Cream Liqueur, they are choosing something special made from the finest ingredients, produced in Ireland with quality and integrity at its heart. Protecting and safeguarding this reputation is hugely important to Ireland’s cream liqueur producers.
How can you be sure your Irish Cream Liqueur is authentic?
Like Champagne in France and Parmesan cheese in Italy, Irish Cream Liqueur is protected by Geographical Indication (GI) status.
This means that only cream liqueur made in Ireland can be called Irish Cream Liqueur.
It also guarantees that every bottle contains a minimum of 15% alcohol, fresh Irish dairy cream and Irish whiskey, assuring consumers that, whenever and wherever they choose Irish Cream Liqueur, they’re getting the distinguished, full flavoured product they deserve.
GI status is conferred on only a select group of the very finest European food and drink products which means that Irish Cream Liqueur now has its integrity protected by law and its historic link with its country of origin recognised as part of its provenance.
CHRISTMAS
WE BRING YOU EVERYTHING YOU NEED TO PREPARE FOR THE BUSY FESTIVE PERIOD!
STEP INTO CHRISTMAS
KATIE KIRWAN, HEAD OF BRAND AND B2C AT DESIGNMYNIGHT, OFFERS FIVE WAYS WET-LED VENUES CAN EFFECTIVELY USE MARKETING TO DRIVE ENGAGEMENT IN THEIR FESTIVE ACTIVITIES.
1
DECIPHER LAST YEAR’S DATA, QUICKLY
Your 2023 performance data is going to be key in shaping the upcoming season, and it’s always best to look back when it comes to looking forward. Look to changes in consumer behaviour, booking patterns and purchase volumes to help best shape your 2024 Christmas plans, and consider even small uplifts and opportunities for growth. Use your findings to prioritise action, giving you more time back to be creative, whether that’s looking at menus or your ads plan.
2
LOOK TO CONSUMER INTERESTS BEYOND HOSPITALITY
We’ve seen everything from Taylor Swift and Britney to Squid Games, global travel and overseas cuisine influence decisions in events, menus and experiences. Consider looking beyond hospitality and towards the trends you might find here to help shape your marketing ideas. This will help you to tap into the things that your consumers care about, and communicate with them on another level.
3 4 5
BE SPECIFIC AND CLEAR WITH YOUR OFFERING
In a truly cost-conscious 2024, those engaging with hospitality want to know how much they’ll be spending ahead of time. Try to be as transparent as possible with your pricing, and aim to match the value of your offering with the expectations of your consumer. If you’re asking for more spend from them, make sure they leave feeling like that drink was worth it.
SURVEY YOUR AUDIENCE
We have found that it’s all in asking the right questions, to get helpful answers. Consider an upcoming survey, to understand consumer expectations; this will help you navigate your decision making in the coming months, and give you something to talk about. Keep it simple; you could even do this on Instagram Stories.
PRIORITISE UGC
Real people’s experiences are fundamental to marketing in today’s day and age, as consumers look to their peers, or trusted names, to influence their decisions. Why not look to the content creators engaging with your brand (in comments or likes) as a way to further create a web of interest by asking them to contribute to your content calendar? But don’t ignore your consumers either; there are ways they can help you craft your story too, if you ask nicely.
CHRISTMAS
DECK THE HALLS!
IN THIS 360-DEGREE FOCUS, WE SHARE EVERYTHING YOU NEED TO KNOW TO GET YOUR VENUE CHRISTMAS READY AND PROVIDE GUESTS UNPARALLELED EXPERIENCES THIS FESTIVE PERIOD.
Christmas is a time of indulgence, and for many guests, bars, pubs and restaurants are go-to hubs of festive cheer, making them the perfect oasis to celebrate the yuletide and welcome the New Year in surrounded by friends and loved ones.
At the heart of hospitality lies providing exceptional guest experiences, and at Christmas, this is even truer! So, as we steadily approach the most wonderful time of the year, now is the perfect opportunity to begin thoughtful planning to ensure your venue can pull out all the stops to wow guests.
Providing some valuable insight into consumers’ love for Christmas, Katie Kirwan, Head of Brand and B2C at DesignMyNight, reveals, “We at DesignMyNight have found that not only have Christmas day bookings increased by 5% compared to the year before, but that Christmas-themed cocktails still have their place on menus, as one of our top 10 visited festive pages on the site, so think about doing something never seen before and make it visual; it’s time to get noticed!”
Looking to your venue’s drinks and cocktail list, it is essential you are offering guests a range of choice this festive period.
From wines and champagne, classic and festive cocktails, to beer and cider and soft drinks and mixers, making the most of your venue’s drink offerings is essential in providing unparalleled guest experiences.
Speaking on the importance of curating a stand-out Christmas drinks list, Dee Davies, Drinks Expert and Brand & Product Development Manager at Bristol Syrup Company, expresses, “The festive period is a busy one for many venues, with friends and family catching up before the new year and Christmas parties in full swing. So, it’s important for bars to appeal to these crowds with their Christmas offerings. A Christmas menu can elevate the holiday experience for both customers and establishments alike. It can attract a larger audience who are specifically looking to celebrate the season with a special experience and can help a venue stand out from competitors, encouraging repeat business.”
Even during the colder months, cocktails are a hit among guests – with many seeking their favourite go-to classics, and others looking for something more aligned with the season.
Shannon Kendall, Head of Trade Marketing at FUNKIN COCKTAILS, explains, “With a third of consumers regularly ordering cocktails in winter, they’ve become a must-have on festive menus. Classic cocktails like the Pornstar Martini and Espresso Martini remain crowd-pleasers but, as the weather cools, guests gravitate towards richer, boozier, and creamier drinks too. Bars that introduce seasonal twists – such as adding spiced or caramelised notes – can elevate the classics, offering customers the festive flavours they crave while driving highervalue sales during this critical trading period.”
Lee Hyde, Senior Beverage Expert at MONIN, agrees, stating
that, “Cocktails remain a hit during the winter months, with only 4% of consumers avoiding them outside of summer2.”
Speaking more on the seasonal cocktail trends that venues should be tapping into this Christmas, Nate Booker, Brand Development and Trade Marketing Manager at MONIN, states, “Seasonal cocktails are growing in popularity3 and responding to current trends with a seasonal twist can help grab customer attention. Cinnamon roll has been one of this year’s runaway flavours. Not only is it spicy and delicious, but it has a multicultural appeal; you could be having churros on the beach in a hot Spanish summer or getting cinnamon roll with your hot chocolate at your favourite cosy café in the winter. It’s a mix of spice, dessert and occasion all in one!
“Folding the popular Cinnamon Roll trend into a classic cocktail to create MONIN’s Cinnamon Roll Old Fashioned opens it up to more customers that want to make the jump into classics. Not only is this an indulgent and delicious twist, it’s also fun and familiar. Old fashioneds are a much-loved cocktail with a very aspirational, sophisticated charm,” he adds.
Dee agrees, shining a light on festive flavours, “Whilst interesting and tasty drinks are the main draw of a wet-led
venue, the classics are classics for a reason. The appeal of Mulled Wine and Spiced Cider when it’s wet and dark outside is as strong as ever, which is lucky for us and our Mulled Spice Syrup. But what about those looking for something a bit different? Nostalgic, indulgent flavours have been popular this year and as the months got colder, we saw a rise in rich, sweet ingredients, such as caramel and vanilla, ideal for winter warmers.”
When looking to elevate your Christmas drinks list this year, the growing trend of premiumisation is something to keep in mind.
Lee explains, “Premiumisation is a key trend to lean into. Consumers may be treating themselves less, but when they do,
CINNAMON ROLL OLD FASHIONED
Add an indulgent note to a classic cocktail with the comforting flavour of freshly baked cinnamon buns.
INGREDIENTS
10ml MONIN Cinnamon Roll syrup
50ml Whisky
2 dashes Angostura Bitters
METHOD
Add all ingredients to a mixing glass with ice cubes. Then, stir until at your desired dilution. Finally, strain into a rocks glass with a block of ice. Garnish with orange zest and a cinnamon stick, and serve!
Seasonal cocktails are growing in popularity1 and responding to current trends with a seasonal twist can help grab customer attention.
CHRISTMAS
they are willing to spend more on quality cocktail options that will create a memorable experience. If a venue can blow the consumer away with the vast selection and impressive quality of their drinks, they will be more likely to make a repeat purchase or return.”
Providing further insight into this growing trend, Davide Zanardo, Head of Advocacy, Bacardi-Martini, states, “People are drinking less but better. They are realising more and more that when a drink is made with a specific brand it has a totally different taste. When they go out then, they are not willing to compromise on that taste for the sake of one or two pounds. They want to treat themselves. It’s therefore worth considering a dedicated section on your cocktail menu where guests can pay a little more to elevate the drink of their choice with a superpremium spirit, like Patrón tequila or Grey Goose vodka. It’s brands like these that people know and trust to bring a more complex and more balanced flavour and so they are more likely to choose them as a treat.”
When it comes to deciding which spirits to champion in festive menus this winter, we suggest exploring full-bodied variations, such as spiced rums and heart-warming whiskies.
Chloe Wood and Scott Morrison, Brand Managers, Douglas Laing & Co Ltd., shine a light on whisky’s value to wet-led venues, specifically during the colder, festive months. “Whisky’s popularity rises during Christmas, associated with warmth, comfort, and festive gatherings. Tradition also plays a role, with Whisky being a favourite choice for festive celebrations, further enhancing its appeal during the season.
“The Big Peat 15th Anniversary’s bold, smoky profile pairs well with meats and hearty dishes, making it ideal for food pairings during the Christmas period. The Scallywag Winter Edition, with
flavours of dark chocolate, spices, and dried fruits, complements festive desserts and spiced holiday dishes.”
Looking to the rum category, Davide comments on the spirit’s versatility in a range of serves this festive period, explaining, “Rum has the versatility to play in a lot of different areas and it gives bars and bartenders the possibility to be playful with their choices. Obviously, with spiced flavours, like cinnamon and vanilla, being so prominent over the festive season, spiced rums, like Bacardí Caribbean Spiced, is very much on trend and the perfect partner to these flavours in say a rum punch or, if you want something a little more comfy, a rum hot toddy.”
However, not all guests will be opting for a festive cocktail this Christmas, some will be paying close attention to wine lists, looking for a glass of something special to indulge in.
Tom Bennett, Customer Marketing Manager at Hallgarten & Novum Wines, provides valuable insight into consumers’ wine behaviours, explaining, “According to the CGA Deep Dive Into Fizz Report 2023, 36% of UK On Trade wine drinkers say they order English Sparkling Wine every time or almost every time, when it’s available. At Hallgarten Wines, we are lucky to have a strong portfolio of English Sparkling Wine producers including Coates and Seely, Hoffmann & Rathbone, Ridgeview, Simpsons Wine Estate and Wiston Estate – the UK wine world has so much to offer!
“Moreover, according to the IWSR UK Landscape Report 2024, 44% of UK wine drinkers want to taste something new and interesting, which is an opportunity for bars to broaden their wine lists and include some curiosities alongside classic offerings. This figure has increased by +4.7% compared to pre-COVID, as more and more consumers became increasingly adventurous with their choices.”
With guests’ increasing demand for new and unique experiences, variety in your venue’s Christmas wine list is essential.
CHRISTMAS
Tom continues, “Offering an extended by-the-glass selection of wines, especially within sparkling wines, is a sure way to elevate guests’ drinking experiences. Offering a range of wines at different price points, which allows consumers to trade up without having to buy the whole bottle, is key to delivering value for money – this allows guests to ‘try before you buy’, which could mean they get to taste wines from different regions and learn something new. Current trends show that customers are more quality conscious and prefer higher quality products, which applies to price competitive wines as well. Having wine options in a variety of formats, such as single serve bottles if they do not want to commit to a whole bottle is an increasingly popular choice, and equally, large formats such as Magnums or Jeroboams always add an element of flair and excitement.
When it comes to offering guests exceptional experiences through your wine offerings, it is also important staff knowledge is tip-top. Whether it is through general product information, such as region, and tasting notes, or food and wine pairing recommendations, staff can make all the difference in completely elevating guests’ experiences.
Tom says, “For wet-led venues, confident team recommendations are key. Investing in team training is essential to increase front-of-house wine knowledge and boost overall confidence. Menu recommendations and wine pairings are another way to elevate guests’ experience, including the layout of the wine lists – venues that position their most profitable products as the bar team’s favourites on their recommendations will see an uptick in sales.
“Wine pairings can present an extra special experience for guests, and so providing front-of-house teams with wine training in the run-up to the festive season will increase confidence, which is crucial when it comes to giving recommendations and talking to guests about wine.
“We have a dedicated wine education team who are qualified to teach WSET (Wine & Spirit Education Trust) programmes and spend time with wet-led venues on product knowledge, upselling and general wine training. The education should focus on moving guests up a wine list and providing teams with clear guidance on what to upsell to. It all comes down to selling the right products, at the right time of year,” he adds.
Make room for the beer and cider drinkers too! Chris RhysDavies, Senior Category Manager, HEINEKEN UK, reveals the importance of embracing this category this Christmas, sharing, “Lager and cider prove popular during the festive period in general, but last year lager saw a volume sales uplift of 47.1% and cider 41.5% on New Year’s Eve, versus the average Sunday4 Visibility of more premium brands can drive more profitable sales, while mainstream brands like Foster’s and Inch’s Apple Cider will deliver on volume. Alongside new and trending brands like Cruzcampo® and Beavertown Neck Oil, this will help create a varied and exciting range.”
SCALLYWAG WINTER EDITION MANHATTAN
INGREDIENTS
25ml Scallywag Winter Edition 15ml Sweet vermouth
METHOD
Add cubed ice to a mixing glass and coupe. Then, add 25ml Scallywag Winter Edition and 15ml sweet vermouth to the mixing glass and stir well until the outside of the glass feels cold. Discard the ice from the coupe and strain the cocktail into the now-chilled coupe. Finally, garnish with orange rind and serve.
Consumers may be treating themselves less, but when they do they are willing to spend more on quality cocktail options that will create a memorable experience.
CHRISTMAS
Rob Hobart, Marketing Director at Asahi UK, also urges venues to opt for premium beer offerings for menus this December, “With pubs enjoying some of the busiest periods over Christmas, we can see that premium lager gains strong share of the lager category with economy and mainstream losing share to Premium. Asahi UK has strongly benefitted from this trend with our brands only sitting among Premium brands.”
Jo Theakston, Executive Director of Black Sheep Brewery, adds to this, commenting on the importance on variety. “Beers and ciders are particularly popular due to their wide variety of flavours and strengths, offering something to suit every taste. From light and refreshing to rich and warming, these drinks are an ideal choice for festive celebrations.
“The Black Sheep Brewery range provides a superb selection for all festive occasions. Among its highlights is Blitzen, a seasonal Ruby Ale bursting with flavours of raisins and dark fruits, ideal for the holiday spirit.”
Despite the festivities, more guests are choosing to partake in mindful drinking, and with Dry January just around the corner, now is the perfect time to embrace and elevate your soft drinks offerings.
James Stimson, Senior Brand Manager at Franklin & Sons, explains, “We expect to see the demand for non-alcoholic options remain high throughout the festive season, as some consumers look to reduce their alcohol intake. Franklin & Sons’ adult soft drinks meet this need, offering sophisticated no/low alternatives that taste great and feel premium.
“By offering both alcoholic and non-alcoholic choices, venues ensure they meet diverse guest preferences, enhancing overall satisfaction and encouraging repeat visits during the festive season,” he adds.
Drinks aside, how else can you elevate the guest experience this Christmas? Well, we think ambience and lighting plays a huge role in creating inviting settings that align with the festive season.
Arianna Ghezzi, Associate, from Lighting Design International, delves deeper into the role of lighting in creating exceptional spaces, stating, “Lighting plays a key role in any wet-led venue, as it is crucial for attracting guests and creating the right atmosphere. This is especially true during the festive season when the lighting scheme has an even bigger part to play in providing an appealing ambience. It’s important for getting the perfect balance between being moody and glamorous; while also setting the tone for a place to connect, relax and soak up the magic of the festive period.
“Lighting has the power to shape the atmosphere, creating an unforgettable backdrop where celebrations start and begin. Warm and inviting lighting can really allow for beautiful memories to be
PERFECT ROAST GOOSE – TIPS FOR CHEFS FROM THE SPECIALISTS AT GRESSINGHAM FOODS
• Score and season the skin all over the bird before cooking, to help render it.
• Drain and baste regularly during the cooking process. Save the goose fat to use for roasting potatoes.
• Place bouquet garni in cavity and/or an orange spiked with cloves.
• Pair with a spiced pear glaze or sauce to serve.
made and cherished for years to come.”
Arianna highlights the value of the light and dark method to wet-led venues, as she explains, “The use of light and dark is a really key approach. By choosing to light or not illuminate a specific area of the bar, the lighting designer can deliberately shape the space.
“By bringing accents to focal points such as the bottle display, we can make the bar area the main character of the story. This can be juxtaposed with perhaps leaving the seating area more in darkness, letting guests create their own story in a relaxed environment. A touch of darkness may let them feel more connected, comfortable and able to enjoy the festivities more.”
Ultimately, curating a stand-out drinks menu, with a combination of classic and festive serves, wines, beers and ciders, seasonal spirits and no and low options, is key in delivering guests an unparalleled experience this Christmas. Across all categories, it is certain that premiumisation is a trend to lean into, as guests are willing to pay more for elevated, and variety is key! It is also crucial to look beyond your venue’s serves, and focus on other elements that can underline your venue’s excellence, such as immaculate staff training, and beautiful interiors.
1. CGA Mixed Drinks report Q1 2024
2. CGA Mixed Drinks Report Q3 2023
3. CGA Mixed Drinks report Q1 2024
4. CGA Managed EPOS Data Daily to June 2024
A PASSIONATE SERVE
PASSOÃ, THE #1 PASSIONFRUIT LIQUEUR IN THE WORLD, IS A MUST-HAVE FOR BARS DURING THE FESTIVE PERIOD – THE PERFECT LIQUEUR TO CRAFT AN ARRAY OF SERVES TO WOW GUESTS THIS CHRISTMAS.
Passoã Passion Fruit Liqueur is made with real passion fruit juice from Brazil and the main ingredient in the iconic Pornstar Martini cocktail. But Passoã is a very versatile liqueur, and lands itself to countless creations, and with its pink colour, it turns any cocktail into an Instagramworthy one! It is a great addition to other classics if you want to give them a passion fruit twist, such as a Passion Fruit Mojito, Passion Fruit Paloma or a Passion Fruit Margarita.
The original “Pornstar Martini,” made with Passoã and created in 2002 remains the No. 1 cocktail in the UK on-trade. Passoã is also the No.1 passion fruit liqueur in the world, so customers looking for a quality drink know that they can rely on this brand for a tasty experience as it’s well-loved all over the world. With tropical fruit flavours being favoured by up to 30% of on-trade visitors according to CGA data, Passoã is an essential ingredient in any bar.
And we see this already, nationwide bars continue to experiment with Passoã as they add their twists and create exciting cocktails to whet consumers’ appetites. Check out some
of these sensational concoctions at The Alchemist such as Solero and Lychee & Passion Fruit on their brunch menu. Or in London, Blame Gloria has a shared cocktail called Discoball and Tonight Josephine has the Razzle Dazzle.
In addition to drinking out, the impending season lends itself to cocktail-at-home occasions. Consumers looking to add a little sparkle to their gatherings can experiment with flavours and add a little passion to their classics or enjoy longer, simpler serves like Passoã and Lemonade or Passoã Spritz to cater easily to bigger groups of friends and family this Christmas.
Versatile and easy, Passoã elevates any of your favourites to the next level by giving it a passion fruit twist making it the perfect gift to enjoy with friends and family on special occasions. So add it to your Christmas wish list for the upcoming festivities and share your passion for cocktails.
Passoã is available to purchase nationwide.
Find the recipes on www.passoa.com and on Instagram @Passoa
SERVE THE PERFECT ESPRESSO MARTINI WITH
SCAN HERE TO CHECK OUT THE RECIPE
100% COLD BREW COFFEE LIQUEUR
Medium-roasted coffee beans are coarsely ground to ENHANCE extraction quality. This ground coffee is then filtered using the cold brew method, which PRESERVES the aromatic notes while delivering balanced SWEETNESS and SMOOTHNESS with low acidity.
100% ARABICA COFFEE BEANS MEDIUM ROASTED TO PERFECTION
To create Tia Maria, we exclusively use 100% Arabica coffee beans, renowned as some of the BEST in the world. This choice guarantees a strong, FULL-BODIED flavour with balanced acidity and sweet CARAMEL notes. Our beans are cultivated at high altitudes, up to 1200 meters, in Brazil, which is an ideal region for coffee growing. They are harvested when green, METICULOUSLY selected, and free from defects.
Dark roasting can often conceal the imperfections in lower-quality coffee. In contrast, we take pride in using HIGH-QUALITY Arabica beans, which we medium roast to elevate their DISTINCTIVE flavours and natural hints of cocoa and tobacco. Our patented roasting method allows us to preserve the full aromatic INTENSITY released by the green coffee beans during roasting. By meticulously OPTIMIZING temperature and time, we achieve Tia Maria’s signature organoleptic profile, ensuring a FLAWLESS result every time.
A CONSCIOUS CHOICE
Tia Maria’s PREMIUM quality starts with our carefully selected and certified suppliers. Our production process guarantees a truly authentic and UNCOMPROMISED vegan product. We are motivated to make a POSITIVE impact, showing that you don’t have to sacrifice EXCELLENCE for a vegan choice.
WHAT MAKES TIA MARIA SO UNIQUE
SCAN AND VIEW >
THE PERFECT CHRISTMAS TIPPLE
THIS FESTIVE PERIOD, SERVE YOUR GUESTS SOMETHING EXTRAORDINARY. WE REVEAL MORE ABOUT TIPPLEMILL’S EXCEPTIONAL LONDON DRY GIN, DETAILING THE ELEMENTS THAT MAKE IT A MUST-HAVE SERVE FOR BARTENDERS LOOKING TO SET THE BAR HIGH THIS CHRISTMAS.
Quality ingredients are essential in crafting exceptional serves this festive period, encouraging guests to savour each sip and bask in the wonderful Christmas spirit that fills the air. With the demand for quality on-trade drinking experiences on the rise, consumers are looking for more than just your average festive serves this Christmas; guests are seeking authentic products that tell a story of their own…
Premium, sustainable and traceable, Tipplemill London Dry is grown in harmony with nature by fifth generation British family farmers. Distilled with the luxury of time in a traditional copper pot still with 10 carefully selected botanicals from their farm and around the world, Tipplemill delivers on exceptional flavour and stand out design using the highest quality ingredients and materials. The ultimate London Dry gin to have behind your bar this festive season!
The festive period is a brilliant time to introduce Tipplemill London Dry to your bar, launching its place with a festive serve
TIPPLEMILL HEDGEROW FESTIVE FIZZ
A luxurious tipple complementing our elderflower botanical.
INGREDIENTS
35ml Tipplemill London Dry
12ml Crème de mure
12ml Elderflower cordial
Muddled with Fresh blackberries
Top with champagne and garnish with a blackberry and sprig of rosemary.
for guests. A time of the year where people turn to traditional favourites, such as a well-loved G&T, or seek a festive twist on a classic celebratory cocktail, 44% ABV Tipplemill London Dry should be every bartenders ‘reach for’ gin to create showstopping cocktails and simple serves.
TIPPLEMILL NEGRONI
A heart-warming favourite showcasing our London Dry.
INGREDIENTS
30ml Tipplemill London Dry
30ml Campari Bitter Liqueur
30ml Rosso Sweet Vermouth Garnished with a dried orange slice.
The rise of mindful drinking is an important feature to consider when selecting the perfect gin to serve and feature on your menu. Tipplemill London Dry not only offers customers an exceptionally high standard of liquid, but also, encompasses the sustainability credentials that you can share with guests. After all, keeping up to date with the brands setting the standard for responsibly made gin is essential in meeting consumer demand and expectation!
The multi-award winning gin is bringing a new and exciting taste to bars all around the UK, and with Christmas just around the corner, what better time to showcase this fullflavour London Dry. With an authentic story behind it, Lily, the Founder of Tipplemill, continues to draw the attention of bartenders and their guests through her passion for farm grown British gin. Tipplemill London dry is a timeless gin which champions British craftsmanship and real farm grown botanicals including elderflower and sweet fennel. Perfectly balanced with contemporary flair, Tipplemill can be served in all its glory as a martini or gin and tonic, whilst working beautifully in a plethora cocktails as a delightful gin base.
Tipplemill’s botanical recipe provides bartenders with delightful anchor points on which to offer twists-on-classics, not only during the festive season, but throughout the year too, focusing on seasonal ingredients. For instance, during the festive season, emphasis can be placed on Tipplemill’s cassia bark and juniper
TIPPLEMILL & TONIC
A simple classic reimagined with complex notes of sweet fennel seeds and cassia.
INGREDIENTS
50ml Tipplemill London Dry
100m Fever Tree Indian Tonic Garnished with a slice of orange and star anise for a subtle festive touch.
berries as an effective way to enhance cinnamon or spice notes; Orange peel and sweet fennel provide the perfect pairing for a spiced negroni! If simplicity is key, keep things crisp and clean by garnishing a classic ‘Tipplemill & Tonic’ with a slice of orange and star anise for a festive touch.
Christmas is about bringing people together, something that Tipplemill champions throughout the production of their gin. Through sharing the journey from seed to spirit, unlike many others, this brand champions collaboration and demonstrates the quality that can be achieved when a diverse set of people – each masters in their field – come together to create an exceptional quality and delicious tasting gin. Distinctively, Tipplemill offers venues the ultimate sustainable spirit, going above and beyond to ensure traceability and high quality. It provides customers the opportunity to connect with the makers who are dedicated to creating an enticing and flavoursome gin, from field to glass.
An unashamedly premium product, the brand’s bespoke blue bottle looks fit to grace any bar with the authentic story to entice all guests – Tipplemill warrants a place on any bartenders’ musthave list! A textured label design features unique typography and the core botanicals of juniper, elderflower, and sweet fennel. The iconic logo in gold foil depicts wheat, the windmill and the distillation, intriguing customers whilst catching bar lighting beautifully.
www.tipplemill.com
MISTLETOE AND WINE
LANCHESTER WINES’ TOM VAN DER NEUT OFFERS HELPFUL ADVICE TO BAR OWNERS CONSIDERING HOW TO MAXIMISE THEIR WINE LIST THIS CHRISTMAS.
The festive period is one of the easiest opportunities you will get to make profitable adjustments to your wine list. It’s a period of celebration, where customers are willing to indulge.
However, the most important rule to remember is that customers can’t buy what you don’t stock. By no means are we talking about tying up cash buying cases and cases of premium wine, but just a small stockholding and a place on the list will be enough to maximise these opportunities when they arise.
Use data from your own sales to accurately predict what styles or regions might work best. Review last year’s wine sales and focus on what resonated with your customers and your bar, but also what was popular in your closest competitors’ venues. Since purchasing preferences can vary greatly among different bars, even within the same town, taking the time to analyse past data now will equip you to craft a festive wine list that meets your clientele’s tastes while also ensuring you are able to forecast accurately.
You know your customers better than anyone, so create a Christmas wine list that directly suits their specific tastes – and likewise, if something isn’t working, change it.
MAKE IT A CELEBRATION
Sparkling wine is an easy celebratory drink option – thinking about something to fill the gap in the middle of your existing list of sparkling wines is wise for Christmas. France can often be great value for this category, with Champagne-style productions from Burgundy (among others) providing a heightened sense of celebration for your customers at an affordable price.
Or for a premium offering, think about offering a classic Champagne by the glass – perhaps something more distinctive and premium than your usual house Champagne, like the Champagne Moutard Champ Persin Blanc de Blancs or Rosé Cuvaison. In the UK, rosé is the second-largest Champagne category, making it a vital inclusion. While rosé is typically more expensive, the festive season is the perfect time for customers to indulge and treat themselves.
STAFF UPSELLING
Keeping staff abreast of your wine list throughout the entire year is key to healthy wine sales. Of course, this should be amplified in the run up to Christmas. You or your supplier should take time to taste through a handful of key wines with staff and discuss their merits, some food pairings and a few notes to create a short, interesting and profitable ‘story’ for the customer. Making sure your teams are fully trained on wines and pairing to means they can confidently upsell to the right customer, leading to a boost in revenue for you and your business.
CHRISTMAS CHEERS!
REBECCA HOGGETT, TRADE MARKETING MANAGER & JACK RABBIT BRAND MANAGER, EXPLORES HOW WET-LED VENUES CAN MAKE THE MOST OF THEIR WINE OFFERING THIS CHRISTMAS.
In our opinion, there’s no finer pairing than a glass of wine and a delicious meal, especially during the Christmas season. This time of year is all about sharing unforgettable moments with friends and family, and Jack Rabbit wines deserve a special place at your festive table. With a versatile portfolio that caters to every palate, Jack Rabbit ensures that no matter the dish or the company, there’s always the perfect bottle to elevate your festive celebrations. From rich reds to refreshing whites, these wines will enhance your culinary experiences and create lasting memories with loved ones.
Red wine and Christmas are a perfect match, adding warmth, richness, and tradition to holiday celebrations. The deep flavours of red wines create a cozy atmosphere, making them ideal companions for the hearty dishes often served during this festive season. Whether you’re enjoying a succulent roast, a perfectly cooked turkey, or a glazed ham, our selections of Shiraz, Merlot, and Tempranillo elevate your meals with their bold and balanced flavours.
Shiraz, with its dark cherry and delicate blueberry flavours, pair beautifully with rich meats, enhancing your meal. Our Merlot is known for its smooth profile and soft tannins, complementing the tenderness of turkey and the sweetness of glazed ham, creating a balance that appeals to all palates. Meanwhile, our Tempranillo adds a unique touch with its intriguing blend of fruitiness and spice, making it the perfect accompaniment to everything from roasted vegetables to meaty dishes. Raise a glass of these exquisite reds and be sure to create moments that will be remembered long after the festivities have ended.
Rosé wines such as our White Zinfandel bring a refreshing and versatile twist to Christmas celebrations, offering a lighter alternative to traditional reds while still capturing the festive spirit. Their crisp acidity and vibrant fruit flavours make them an excellent choice for pairing with a variety of holiday dishes. They can pair beautifully with lighter dishes, such as appetizers, making it a great complement to Christmas starters. For the main course, rosés such as our Pinot Grigio Rosé can stand up to roast turkey, glazed ham, or even vegetarian dishes, adding a delicate balance to the meal.
White wine brings a fresh and elegant touch to Christmas celebrations, offering a crisp contrast to the hearty and rich flavours often found in holiday meals. Its versatility makes it a perfect pairing for a variety of Christmas dishes, from seafood starters like smoked salmon or shrimp cocktails to lighter mains like roast turkey, chicken, or vegetarian dishes. Our
Chardonnay perfectly complements dishes with buttery sauces, white meats and vegetables, while our Sauvignon Blanc, with its bright acidity, cuts through richer flavours, making it ideal for appetizers and seafood.
Although Jack Rabbit wines pair beautifully with a wide range of foods, each of our varietals can just as easily be enjoyed on their own, making them a perfect choice for any Christmas party. Whether you’re serving our Prosecco as a welcoming drink or pouring them throughout the evening, our wines are sure to be a hit with guests. From the smooth, easy-drinking appeal of our Merlot to the crisp, refreshing notes of our Pinot Grigio, Jack Rabbit offers something for every palate. Approachable and wellbalanced flavours make them ideal for casual sipping, mingling, and toasting during festive gatherings. With their versatility, Jack Rabbit wines effortlessly add a touch of elegance to any celebration, ensuring your Christmas party is as enjoyable and memorable as it is delicious.
Jack Rabbit doesn’t just benefit the consumer, the Jack Rabbit Wine Club is the gift that keeps on giving, making every day feel like Christmas. Jack Rabbit Wine Club will reward you and your staff every time you purchase a case of our wines and bank your points on our website or convenient mobile app.
Our vast catalogue ranging from staff clothing to glassware and dartboards will have your outlet and staff looking their best on us! The JRWC is easier than ever to access. New or existing stockists of Jack Rabbit Wine can become a member by simply filling in an online membership form at www.jackrabbitrewardsme.com, giving the team a call on 0800 731 3047 or scanning our QR code to start the Jack Rabbit journey.
As you gather with friends and family this Christmas, remember that the right wine can transform any occasion into unforgettable moments whether it’s just a meal or relaxing with friends and family and even celebrating the festive season. Jack Rabbit wines offer a diverse selection that caters to all tastes and preferences, ensuring that your festive table is adorned with delightful pairings that enhance every dish. From the warmth of red wines to the refreshing notes of rosés and the crisp elegance of whites, Jack Rabbit wines are the perfect companions for your Christmas festivities.
Raise your glass to memorable moments, delicious meals, and the joy of togetherness this holiday season with Jack Rabbit. Cheers!
The deep, flavours of red wines create a cozy atmosphere, making them ideal companions for the hearty dishes often served during this festive season.
SERVING CHRISTMAS SPIRIT
BRISTOL SYRUP COMPANY SPREADS THE FESTIVE CHEER WITH THEIR TOP HOLIDAY SERVE RECIPES, GUARANTEED TO WARM HANDS – AND HEARTS! – THIS CHRISTMAS.
Winter might not be for everyone, but here at Bristol Syrup Company we’re pretty fond of the coldest season. We can look past the short days and the extortionate heating bills, because there on the horizon stands Christmas. A festive delight filled with all our favourite things, friends, family, food and most importantly cocktails!
So, to get you in the holiday spirit, we’ve collated a few of our best-loved Yuletide beverages.
Probably the most famous winter warmer is the Mulled Wine. A mixed drink which not only dates back thousands of years, but pre-dates Christmas itself. The history of Mulled Wine reflects centuries of cultural exchange, seasonal traditions, and culinary evolution. What began as a Roman attempt to improve subpar wine has evolved into a festive and warming winter drink enjoyed by millions around the world. Whether it’s called Glühwein, Glögg, or Mulled Wine, the essence of this beverage has remained remarkably consistent: a spiced, aromatic, and warming drink for the coldest months of the year. So, in honour of this Christmas staple we created a Mulled Spice Syrup, made with all natural ingredients and packed with all the integral spices you need to mull, with none of the hassle of making it yourself. Aromatic allspice, warm cinnamon, earthy star anise, fragrant cardamom and zesty orange come together beautifully for a sweet and highly spiced syrup. Simply add 25mI into 125mI of red wine, gently heat and voila!
Next up is the Hot Buttered Rum. The exact origin of this unique drink is unclear, but it likely evolved from colonial drinks in New England. The cold winters of the region made warm, spiced rum drinks particularly appealing, and butter added to make the beverage richer and more satisfying. Today, Hot Buttered Rum, whilst a lesser know Christmas cocktail, is still a beloved drink during the winter and holiday season. We make ours by mixing 1/4 tsp of mixed spice and 1/8 tsp of allspice together with a tablespoon of salted butter. Adding 5OmI of dark rum and 1OmI of Demerara Syrup, gently pouring over 1OOmI of boiling water and stirring until combined. Delicious!
Our final drink is less of a Christmas Cocktail and more of a winter necessity. We believe once the scarves and gloves come back out of storage, hot chocolates should be consumed often and in abundance! Older even than Mulled Wine, this hot drink started life as a completely different beast to the sweet cocoa we enjoy today. What began as a bitter, ceremonial beverage of ancient Mesopotamia, has transformed over centuries into an indulgent treat enjoyed by many. We like to take hot chocolate one step further into decadence, by adding a splash of syrup. Our Billionaire’s Hot Chocolate is made by stirring 25mI of
Caramel Syrup and 25mI of Baileys into 2OOmI of hot chocolate and finishing with whipped cream and a drizzle of caramel on top.
For more festive recipes head to www.bristolsyrupcompany.com or if you’d like to get in touch, send an email to Hello@BristoISyrupCompany.com
PEANUT | KINAKO
IN THIS PIECE, LIAM BROOM, SILVERLEAF GENERAL MANAGER, TALKS US THROUGH THE VENUE’S INNOVATIVE NEW MENU, ‘TEXTURE IS EVERYTHING’, HIGHLIGHTING ONE OF THE SPECTACULAR FEATURED SERVES, WHICH MAKES THE PERFECT AFTER-DINNER DRINK!
Silverleaf has always had a passion for fusing art with drinks, and this is reflected in the menu philosophy. The first menu was abstract art – made by photographing 3D modelled clay from the top down – and the second menu was microscopic photography. The inspiration for the newest, third menu was to take things at surface level and ask, “How does the texture of drinks affect our perception of taste?”
‘Texture is Everything’ highlights the textures of the cocktails, split into six sections; delicate, effervescent, smooth, tannic, creamy and rich. We have worked with London based designer, Ladina Brunner, to use multi-level embossing plates to make the textures a real tactile experience. She has also created digital watercolour artwork to represent the ingredients in the drinks.
peanut | kinako, featured in the ‘rich’ section of the menu, is the perfect after dinner drink – a decadent rum old fashioned bursting with deep and complex nutty, toasted marshmallow and dried fruit notes. It is the perfect example of a ‘rich’ cocktail, which has a mouthfeel of dappled honey, coupled with a taste of a rich, toasted peanut, caramelised old fashioned. If you were to run your fingers across the texture and drink the cocktail at the same time, you would understand just why we chose this section to feature this drink in!
The peanut | kinako is as rich and decadent as the ingredients and the subsection would have you imagine; Brugal is jam-packed with butterscotch, demerara, wood smoke and caramel tasting notes and Planteray 3* showcases honey and vanilla custard notes, all adding to the rich foundation to which the homemade ingredients contribute.
Kinako is a roasted soy bean flour which adds nutty and toasty flavour elements. We’ve used it to both complement and add to the peanut butter in the drink. The peanut butter is distilled through our rotary evaporator to give us a clean peanut butter flavour, and this is given a boost with a small amount of liquid koji, which adds extra umami and a little sweetness.
The two fortified ingredients act as supporting players – the oloroso adds some extra fruity and nutty notes to further complement the rum and peanut base,and the discarded cascara adds some dark chocolate and rich red fruit notes.
The peanut butter is distilled, the kinako and koji are ‘sous vided’ and cordialised, and then the whole drink is pre-batched for service, stirred and strained over a large block of ice. It has a little dark chocolate as the garnish to really lean into that ‘snickers’ association of chocolate and peanut richness.
@silverleaf_bar
It is the perfect example of a ‘rich’ cocktail, which has a mouthfeel of dappled honey coupled with a taste of a rich, toasted peanut, caramelised old fashioned.
INGREDIENTS
12.5ml
7.5ml
20ml
5ml
2.5ml Oloroso Sherry
0.1ml Vanilla Extract
PEANUT | KINAKO
20ml Brugal 1888 Rum
Planteray 3* Rum
Peanut Butter Distillate
Kinako and Koji Cordial
Discarded Cascara Vermouth
WHISKY REVIVED
LEARN MORE ABOUT THE RICH STORY OF BENROMACH WHISKY, METICULOUSLY MADE BY HAND FOR GENUINE CHARACTER.
Benromach Distillery was originally built in 1898. It was brought back to life by owners Gordon & MacPhail and reopened in 1998, keen to revive the lost Speyside style using malted barley to give just a whisper of peat smoke. This process goes back over a century when all malting in Speyside would have topped up fires with cuts of peat when supplies of coal ran low, gifting the whiskies a distinct character.
At Benromach we revive and reimagine the lost style of Speyside single malts using traditional techniques, and we like to keep things simple. Our small team of highly skilled distillers rely entirely on their senses and experience to make our awardwinning whiskies; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. The processes honour the knowledge and experience used to make Speyside whiskies decades ago, because we believe making whisky by hand delivers genuine character.
Our style and ethos are perfectly embodied in the Benromach 10-Year-Old whisky. Matured in a mix of first-fill ex-bourbon and ex-Sherry casks, this multi-award-winning whisky delivers aromas of sweet green apples and pears, with hints of vanilla and gentle smoke. On the palate we uncover flavours of smooth
malted cereal, stewed fruits and warm toffee, and of course our signature touch of smoke to finish.
This balance of ex-Sherry and ex-bourbon casks combined with Benromach’s subtle signature smoke makes this whisky particularly versatile when it comes to cocktails. The richness and complexity of Benromach 10-Year-Old makes it a perfect choice for classic cocktails such as a Rob Roy, or Scotch Old Fashioned, but also retains a citrus freshness that means it works equally well with summer fruits in a highball. Our current serve of choice is a Penicillin riff with the addition of Yellow Chartreuse whose honey and floral notes compliment Benromach 10 perfectly. We’ve been lucky to have met some fantastic Mixologists and Bartenders who’ve created some unusual and unique drinks with Benromach whiskies and they too have all had great things to say. Alex Basile at Black Rock bar in London praises Benromach 10, stating that it “really brings all the flavours which any whisky enthusiast could wish from the Speyside region : a complex, well balanced, fruity whisky; which can bring a full aromatic flavour spectrum package to the sipper.”
THE NEW WAVE OF RUM
INTRODUCING LAS OLAS, A UNIQUE AND LUXURIOUS BLEND OF JAMAICAN AND BAJAN RUMS, WHICH IS STEALING THE HEARTS OF INDUSTRY GREATS.
Las Olas was founded and launched in November 2019 by Samuel Williams, a native East Londoner born in Hackney, created to address a lack of personality and authenticity in the products he was used to buying. Samuel noticed there was a wave in younger consumers seeking more considered, premium and relatable brands – something that was difficult to find within the spirits industry, especially rum, his favourite category.
The liquid won Gold at the World Rum Awards in 2022 with base white rums from Barbados and Jamaica, spiced in the UK with golden cherries, hand-zested lime and orange, roasted coffee beans, and vanilla. Las Olas’ new wave of rum has captured a cult following, with attention from big names within the industry, like Ryan Chetiyawardana and the incredible team at Mr. Lyan Studios; Ryan has embraced the brand and believes
THE NEW FASHIONED
A modern twist on a classic cocktail, crafted perfectly to suit the flavour profile of our rum.
INGREDIENTS
50ml Las Olas
2 dashes Aromatic bitters
1 dash Orange bitters
10ml Maraschino liqueur
METHOD
Stir over ice and strain into a rocks glass. Garnished with a maraschino cherry and serve.
Las Olas strikes the perfect balance between the traditional sweetness of spiced rum and something more refined. Las Olas has even worked with Ryan to create exceptionally crafted serves, one being a secret premium rum punch which is coming to the on-trade soon.
As a brand, we are seeing more high-end accounts embracing premium spiced rum – as long as the liquid is delicious! Our recent partners include Hawksmoor, where we featured our liquid in the Piña Fizz – an excellent refreshing serve – as well as, Hakkasan, showcasing two Las Olas serves: the Crystal Colada and the Spiced Coffee – both sure to warm-up guests this winter!
Of course, launching right before the pandemic made it extremely difficult for a new brand trying to bring something new to the market. However, outside of the on-trade, we were fortunate to have early support from icons like Idris Elba and Stormzy, with Stormzy even naming us one of his three favourite brands in The Guardian. We’ve also had the privilege of collaborating on brand events with Nike, Adidas, Stella McCartney, and many more since then.
The ethos of Las Olas is to inspire and empower a new wave of creativity rising from the streets of London, influencing high-end culture worldwide. We fuel a sense that you can make your own waves in the world, no matter where you come from. We represent “The Culture,” rooted in the working class of major cities like London and New York—dreamers from humble beginnings who aspire to more. They express themselves and create trends through what they wear, how they speak, and the restaurants they visit.
www.lasolas.co.uk
SET THE SCENE WITH CULT TRADE
REVAMP YOUR VENUE’S INTERIORS THIS CHRISTMAS WITH STYLISH BAR FURNITURE FROM CULT TRADE – SURE TO SPREAD FESTIVE CHEER AND WOW GUESTS!
As the festive season approaches, bars and pubs are preparing to host a variety of events, from cosy dinners to lively parties. With the influx of guests looking to celebrate, it’s essential that your venue not only looks inviting but also functions perfectly for the increased demand. To create a memorable atmosphere for these special occasions, investing in high-quality, stylish furniture is key. This is where Cult Trade comes in, offering a wide selection of affordable, trend-driven furniture designed specifically for commercial spaces like yours.
Cult Trade is more than a furniture supplier—they’re a partner in transforming your bar into a festive hub. Their focus on innovative design, sustainability, and affordability makes it easy to furnish your space with a perfect balance of style and practicality. Whether you’re preparing for an intimate festive dinner or a lively New Year’s Eve bash, Cult Trade’s furniture solutions ensure your venue is both welcoming and efficient.
Cult Trade’s commitment to using high-quality materials and thoughtful design ensures your bar will stand out during the holiday rush. Not only do their pieces enhance the aesthetic of your space, but they also boost functionality, making it easier to host large gatherings. With an eco-friendly approach, you can create a stylish yet sustainable setting that appeals to today’s environmentally conscious customers.
For a luxurious festive touch, explore Cult Trade’s new Rust Sustainable Velvet in their Halston Bar Stools and Dining Chairs. This rich, warm hue is perfect for the season, offering a cosy and elegant look that’s sure to impress guests. The velvet adds a layer of sophistication, making it ideal for seating areas where patrons can enjoy festive meals and drinks.
Cult Trade also offers a range of bar table finishes to suit every style. Whether you’re drawn to the sleek sophistication of marble and terrazzo, the durability of laminate, or the warmth of solid wood, their tables create the perfect focal point for festive gatherings. These high-quality finishes bring an added sense of comfort and elegance that your guests will appreciate during their celebrations.
To complement your tables, Cult Trade provides a variety of seating options, including stackable bar stools for flexible seating arrangements and comfortable carver chairs for longer dining experiences. Their selection of statement lighting adds a welcoming glow to your space, setting the perfect festive mood for any event.
With cocktail parties, group bookings, and festive dinners on the horizon, ensuring your bar is prepared for the rush is crucial. Comfortable seating and stylish tables are essential to creating a relaxed, enjoyable atmosphere for your guests. Cult
Trade’s diverse range of products guarantees you’ll find the right furniture combination to suit your layout and theme, helping to craft a memorable experience for all.
Functional design is just as vital as aesthetics. Thoughtfully planned seating arrangements can optimise space for larger groups, while stackable seating offers flexibility for various event types. For bars with outdoor areas, Cult Trade also provides durable and comfortable outdoor furniture, extending your capacity for hosting events during the colder months.
For bars looking to maximise their investment, Cult Trade’s membership offers even more advantages, including exclusive discounts, fast shipping, and high stock availability. Members also enjoy personalised support from dedicated trade managers, ensuring a seamless process when selecting and purchasing furniture.
With the festive season approaching, trust Cult Trade to transform your space into a stylish, functional setting that leaves a lasting impression on your guests.
To check out their collections visit their website or head to the London showroom for all the inspiration you need…
www.cultfurniture.com
Showroom 811-813 Wandsworth Road, London, SW8 3JH
+44 (0)208 185 6962
UBA
LOCATED IN THE HEART OF VIBRANT SHOREDITCH, UBA, WITH ITS CAREFULLY CRAFTED FOOD AND DRINKS MENU, TAKES GUESTS ON A JOURNEY THROUGH THE VIBRANT FLAVOURS OF EAST ASIA. ISAAC HERRERA, BAR MANAGER AT UBA, REVEALS MORE ABOUT THE VENUE’S UNIQUE AND INNOVATIVE APPROACH, DETAILING THE KEY ELEMENTS TO THE TEAM’S SUCCESS.
PLEASE TELL US A LITTLE MORE ABOUT UBA; WHAT IS THE VENUE’S CONCEPT AND STORY?
Located within the Hart Shoreditch, in the heart of East London, UBA is a playful and decadent Pan-Asian restaurant that caters for every occasion – from leisurely gourmet lunches and postwork drinks to weeknight dinners, weekend brunches, special occasions and celebratory events. The food and drinks menus have been designed to take guests on a gastronomic journey through the bustling streets and aromatic alleys of Asia’s most vibrant cities. UBA’s opulent interiors are inspired by Asian cultures and mythology – traditional and auspicious shades of red and gold, velvet banquette seating and lava stone tabletops meet Asian ceramics and decorative lighting to provide a true sensory dining experience.
TALK US THROUGH THE VENUE’S FOOD AND DRINK OFFERINGS; WHAT IS THE INSPIRATION BEHIND THESE AND HOW DO THE TWO WORK IN TANDEM TO OFFER GUESTS AN UNPARALLELED DINING EXPERIENCE?
Created by Head Chef Pavel Baranovs, UBA’s food menu celebrates the vibrancy of Pan-Asian cuisine, through its creative and quality dishes that are packaged for guests to enjoy at an accessible price point. Think sashimi, delicious dim sum, Hirata buns, ramen, through to smoky dishes from the robata grill. Much like the food, UBA’s cocktails and drinks list follows this narrative – each plate and cocktail is rooted in tradition, and served with a theatrical twist.
Since opening, UBA has built up a base of loyal guests who return time and time again to enjoy favourite dishes and drinks. These include rock shrimp style tempura with seaweed furikake and kimchi garlic mayo; the Shisho Spritz with shochu, akashi tai yuzushu, shisho syrup, cucumber, lemon and soda, and the showstopping vanilla tofu cheesecake hidden beneath a fluffy cloud of Sakura floss.
LOOKING SPECIFICALLY AT THE VENUE’S COCKTAIL LIST; WHAT, IN YOUR OPINION, MAKES IT SO SPECIAL?
UBA’s cocktail list has been inspired by the travels of its fantastic team. Every cocktail has been designed to take guests on a journey, each capturing the essence of some of Asia’s most vibrant cityscapes, serene temple gardens and bustling culinary scenes. Each sip promises a story, a connection to a faraway land, and a taste of authentic Asian culture. Must-tries include
Issac Herrera
Every cocktail has been designed to take drinkers on a journey, each capturing the essence of some of Asia’s most vibrant cityscapes, serene temple gardens and bustling culinary scenes.
the Jasmine Pearl with Roku gin, lemongrass and ginger cordial, jasmine pearl and peach soda, designed to whisk guests to the lush forests of Thailand; and transporting to Sichuan province tea plantations is the Smoky Dragon, with Tarry Lapsang Souchong tea-infused tequila and Szechuan pepper infused agave.
WHAT, IN YOUR OPINION, SETS UBA APART FROM OTHER WET-LED VENUES; WHY DO YOU BELIEVE IT IS SO SUCCESSFUL AND POPULAR AMONG GUESTS?
UBA is unique in the way it fuses the dynamic spirit of East London with the flavours South East Asia, across both the food and drink offerings, which work in unison to provide guests with a 360-degree dining and drinking experience. Every drinks menu and item is stamped with UBA’s signature elevated Pan-Asian style, and also features collaborative partners to expand the audience. In addition to the signature cocktail list, UBA has a more playful range of weekend cocktails in partnership with 818 Tequila, exclusively available at the UBA brunch; a happy hourstyle cocktail list of £8 cocktails, launched with Hoxton Spirits, plus an impressive range of sakes from the Akashi-Tai family-run brewery, dating back to 1856.
WHAT ADVICE WOULD YOU GIVE OTHER WETLED VENUES LOOKING TO ELEVATE THEIR OFFERINGS AND PROVIDE GUESTS WITH EXCEPTIONAL ON-TRADE EXPERIENCES?
At UBA we are big fans of storytelling, and recommend other wet-led venues get stuck in and champion the inspiration of the
countries that form their concept (so, for us, it’s the Pan-Asian region which is overflowing with unique flavour options). We strive to create a rounded experience for our guests, offering cocktails that complement the flavours of true Pan-Asian cuisine and that are presented in an elegant, premium way, whilst still being accessible.
PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS.
UBA recently launched its subterranean events space, kitted out with state-of-the-art audio-visual technology to create a multisensory experience, plus its own bar, which holds up to 70 seated or 120 standing guests. The team have also developed a range of events dining packages, designed for this new space. The new space marks the start of an exciting chapter for UBA, involving larger events, activations and collaborations. The space is sleek and makes for the perfect space for large functions, and larger than life celebrations. Most recently, UBA hosted the London Design Festival SPECTRUM launch party with Hart Shoreditch which was a great success, and we look forward to hosting many more exciting events to further put UBA on the map.
Our Head Chef Pavel is also working on an exciting sharing Christmas menu, where guests can enjoy a standout selection of UBA’s signature dishes, from £50pp, so we look forward to welcoming guests for their festive celebrations – whether that’s office parties or get-togethers with friends and family.
www.ubarestaurant.com
STACKING SNACKS
PRINGLES: A CLASSIC THAT CONTINUES TO LEAD THE WAY IN UK PUBS
In British pubs, snacks are more than just a side offering— they’re an integral part of the pub experience. For years, Pringles has stood out as one of the most popular and recognised brands in UK pubs. With its distinctive stackable shape, bold flavours, and resealable packaging, Pringles remains a favourite for pub-goers seeking a fun and delicious snack.
But Pringles is not just a snack; it’s a staple of pub culture. Its ability to satisfy diverse tastes while fitting seamlessly into the social atmosphere has made it a must-have on pub shelves across the country. As pubs continue to evolve and cater to changing customer preferences, Pringles remains a consistent crowd-pleaser!
PRINGLES’ DOMINANCE IN UK PUBS
For years, Pringles has been a go-to snack in UK pubs. With its unique shape, shareable format, and wide range of popular flavours—such as Salt & Vinegar, Sour Cream & Onion and Texas BBQ—it caters to a variety of tastes, ensuring there’s something for everyone.
Pringles is a cornerstone for social settings like pubs and bars, in fact it is the #2 driver of snacking in a pub environment.1
Its stackable design makes it easy for groups to share, and the resealable packaging keeps it fresh for multiple servings, enhancing its appeal for longer visits. The unique cylindrical tube is instantly recognisable and practical, taking up 41% less space than bags—an ideal fit for pubs that need to maximise their space and product displays.
DRIVING GROWTH IN THE UK SNACKING MARKET
In 2023, Pringles was valued at £301 million, with year-over-year growth of +7.3%, contributing £21 million to the broader snacks category.2 This is a testament to the brand’s ability to drive sales and meet the growing demand for quality snacks in pubs and beyond.
Pubs are a hotspot for snacking, with nearly half of all pub-goers purchasing some form of snack during their visit, and 69% of them purchase every-time.3 Pringles, with 99% prompted brand awareness4 and a 51% household penetration, suggests its prominence makes it an easy choice for pub customers.5 This is evidenced by 57% of consumers choosing to purchase Pringles over competing crisp brands, and 90% of
those under 34 preferring Pringles in a pub setting. The brand has firmly established itself as a leader in the snacking market.6
A RELIABLE AND SMART CHOICE FOR PUB OWNERS
Pringles is more than a consumer favourite—it’s a smart choice for pub owners who want to enhance their snack offering. One key advantage is its 15-month shelf life, which minimises waste, making it a cost-effective option. This reliability, paired with the brand’s proven track record, makes Pringles an ideal addition to any pub’s snack line-up.
Pringles’ popularity also enhances a pub’s image and customer satisfaction. Studies show that 1 in 2 pub-goers believe pubs selling Pringles improve their overall perception of the venue.7 By stocking a trusted, high-quality product like Pringles, pub owners can elevate their snack offering and create a better experience for their customers.
The brand’s ability to innovate is exemplified through Poptopia, an immersive digital experience that leverages AI technology to keep consumers engaged in new and exciting ways. Pringles has transformed traditional snacking by integrating “Scan, Pop and Play” features on its lids, offering users personalised and interactive experiences. Through playful content like Pringles Chip Racer and Personality Tests, Poptopia elevates consumer interaction beyond the product, creating a dynamic and everrefreshing online environment. This AI-powered platform not only enhances user engagement but also reinforces Pringles’ commitment to levelling up the snacking experience.
TAPPING INTO THE GROWING PUB SNACKING TREND
The UK’s pub snacking market is booming, with the savoury snacks category valued at £2.7 billion and growing at +11.2% year-over-year.8 As part of the salty snacks segment, crisps continue to be a dominant force, driven by their versatility and ability to complement a range of pub beverages.9 Pringles, with its bold flavours and high recognition, is positioned to capitalise on this growing trend.
Moreover, with over 75% of families dining out more in 2024, it’s crucial for pubs to create a welcoming atmosphere for all ages.10 One in five families feel Pringles enhances the family-friendly vibe of a pub compared to leading competitors. Additionally, 53% of consumers agree Pringles are loved by the entire family, making them an excellent addition to snack offerings.11
PRINGLES AND THE CHANGING SNACKING LANDSCAPE
Snacking is growing in importance away from home. According to WSGN, the disruption of traditional eating patterns has led to new interest in the culture of snacking, with 75% of consumers saying they will always find room in their budgets for snacks.12
As the UK snacking landscape continues to evolve, Pringles is well-positioned to stay ahead of the curve. The brand’s ability to innovate while maintaining the core qualities ensures that it will remain a favourite in years to come.
WHY PRINGLES REMAINS THE ULTIMATE PUB SNACK
For pub owners looking to enhance their snack offering, stocking Pringles is a smart move. With its recent innovation with Poptopia, 15-month shelf life and proven ability to boost
Pringles is more than a consumer favourite—it’s a smart choice for pub owners who want to enhance their snack offering.
customer satisfaction, Pringles continues to elevate the pub experience. As the pub snacking market continues to grow, Pringles is set to maintain its position as the ultimate pub snack, keeping consumers coming back for more with every visit.
1 VYPR, Pringles in Pubs Quantitative Research, July 2023.
2 IRI All Outlets GB data to 52 w/e 10 Jun, 2023.
3 CGA Consumer Survey, April 2023. Sample b.1000.
4 MA Tracker Q4 2021.
5 Kantar, Loyalty Volume, July 2023.
6 VYPR, July 2023.
7 VYPR, July 2023.
8 Euromonitor Total Market incl FS (2023 £4.5bn) Kantar Category Gold Tracking March 23.
9 CGA Consumer Survey, April 2023. Sample b.634.
10 Restaurant Industry Insights, Family Dining Habits Revealed in National Study 2024.
EVER WONDERED JUST HOW IMPORTANT POURING THE PERFECT PINT IS TO YOUR VENUE? C&C BAR ACADEMY REVEALS THE ANSWER IN THIS UNMISSABLE PIECE.
Did you know that it could be costing you as much as £1000 a year per drip tray through poor draught dispense? Frightening thought, isn’t it? Combine that with spoilt kegs, returned drinks, the impact on repeat custom, and this number could be even higher.
Some of the key suspects that contribute to these losses are incorrect cellar temperature, wrong product range, lengthy line cleaning intervals, improperly maintained glasswasher and unbranded glassware.
That is not all, 60% of consumers will pay more for a drink served well1, so poorly poured pints could impact the price you can charge per pint. If you serve a customer a bad pint once, the chances are they won’t be coming back for more.
Staying on top of training and development for your teams isn’t easy. That’s why C&C Group has launched the C&C Bar Academy – an online training hub where you can get hands-on training from industry experts.
Powered by C&C Group and created in close collaboration with
the British Bar and Pub Association, the courses will give you the knowledge and confidence to hone your bar expertise. There’s something for everyone, from beginners to bar veterans.
THE BENEFITS OF SOME SMALL CHANGES
Implementing some simple changes, could deliver great results and ultimately improve the profitability of your outlet. You could see a reduction in wastage and an increase in yield. Pouring the perfect pint could lead to an increase in profits, and higher levels of customer satisfaction. All of which means more people coming back to your bar, drinking more pints.
HOW WE CAN HELP
C&C Bar Academy is here to help with a series of free online courses for you and your staff to improve knowledge, understanding and ultimately save you money. Here you will find everything you need to calculate the cost of your waste, and the tools to equip your team to mitigate any losses. You’ll also find
Pouring the perfect pint could lead to an increase in profits, and higher levels of customer satisfaction.
short courses to boost general drinks knowledge with beer, cider and wine all covered.
Pour beers and ciders with confidence thanks to the comprehensive Dispense with Distinction course. From the cellar to the tap, we’ll walk you through the do’s and don’ts of running a successful bar. With everything from managing your lines to the importance of clean glassware, this course has everything you need to ensure quality at all times. At the end of the lessons, you’ll be able to test your knowledge with a bespoke escape room challenge. One cellar, one bar, ten minutes to spot all the issues and escape.
The Perfect Pint course couldn’t be any simpler. Featuring a five-step checklist this is essential reading or refresh training for anyone behind the bar, ensuring that every pint you pour is the best it possibly can be.
BUT DON’T JUST TAKE OUR WORD FOR IT…
Iain Hewitt, Winstons, Edinburgh, says, “We try to make sure every pint is perfect because without return custom we don’t
have a business. A small investment of time and even less money, for the correct products, to ensure the lines are cleaned regularly and the glass washer is clean makes sure the up-to-date glasses are in great condition.
“We renovate the glassware every 5 weeks and staff training is constant to make sure the beer is poured the right way, the same way, for every customer regardless who’s working. Any spillage is noted with a reason, and we check the sales from each keg which would highlight any issues needing tech services.”
SO DON’T DELAY!
Head along to the C&C Bar Academy today and take advantage of FREE industry training courses, or speak to your Matthew Clark or Tennent’s Direct Account Manager for information.
www.candcbaracademy.co.uk
1. Crowd DNA On Trade Research 2020
HOSPITALITY AROUND THE WORLD
NOBU MARRAKECH BAR & LOUNGE
ZAKARIA CHATTAOUI, JUNIOR BAR MANAGER AT NOBU MARRAKECH BAR & LOUNGE, REVEALS MORE ABOUT THE EXQUISITE VENUE THAT FUSES THE BEST OF JAPANESE AND MOROCCAN HOSPITALITY.
PLEASE TELL OUR READERS ABOUT NOBU MARRAKECH BAR & LOUNGE; WHAT’S THE STORY BEHIND THE VENUE AND THE VENUE’S APPROACH?
Nobu Marrakech Bar & Lounge is a fusion of Nobu’s signature sophistication and the rich cultural essence of Marrakech. As part of the globally recognised Nobu brand, our venue blends traditional Japanese elements with the dynamic flair of the city. Our bar is all about creating experiences—through our innovative cocktails inspired by both local and Japanese ingredients, and the chic, intimate ambiance that mirrors the soul of Marrakech. Our approach is to bring global excellence, while embracing the warmth and hospitality that’s so integral to both Japanese and Moroccan cultures.
ONLY RECENTLY OPENED LAST YEAR, HOW SUCCESSFUL HAS THE BAR BEEN AMONGST GUESTS SO FAR?
Since opening last year, Nobu Marrakech Bar & Lounge has been incredibly well-received by guests. We’ve quickly become a go-to spot for both locals and international visitors who are looking
for a sophisticated, yet inviting, space to unwind. The feedback has been overwhelmingly positive, with guests particularly appreciating the fusion of Japanese craftsmanship with local influences, both in our design and our cocktail offerings. Our unique approach to mixology, blending global techniques with Moroccan flavours, has really resonated with patrons. It’s been a rewarding journey so far, and we’re excited to continue growing and evolving alongside the city’s dynamic nightlife scene.
PLEASE TALK US THROUGH NOBU BAR & LOUNGE’S DRINK AND FOOD MENU; HOW WERE THESE CRAFTED AND HOW DO THEY REFLECT NOBU’S CORE VALUES, AS WELL AS THE WONDERFUL SETTING OF MARRAKECH?
At Nobu Marrakech Bar & Lounge, our drink and food menus are crafted to embody the brand’s global values, while embracing the rich local culture of Marrakech. Our cocktail menu is a perfect blend of Japanese precision and Moroccan influence. Each cocktail is made with care, combining traditional Japanese techniques with local ingredients like saffron, mint and citrus, which add a vibrant, regional flair. The result is a menu
HOSPITALITY AROUND THE WORLD
Our unique approach to mixology, blending global techniques with Moroccan flavours, has really resonated with patrons.
that captures the essence of both worlds, offering guests a refined, yet adventurous, drink experience that reflects Nobu’s commitment to quality and innovation.
IN YOUR OPINION, WHAT MAKES NOBU MARRAKECH BAR & LOUNGE STAND OUT FROM COMPETITORS; WHAT ARE THE ELEMENTS TO THE TEAM’S AND VENUE’S SUCCESS?
On the food side, we proudly serve the classic Nobu dishes that have become beloved across the globe—such as Black Cod Miso and Yellowtail Jalapeño. At the same time, we introduce subtle Moroccan influences, using local spices and fresh ingredients to create a unique twist. This balance ensures that, while we maintain the iconic Nobu experience, we also offer guests a connection to the wonderful setting of Marrakech. Our menu, like our cocktails, is a fusion of global and local, providing an elevated dining experience with a touch of Moroccan warmth. Nobu Marrakech Bar & Lounge stands out due to our exceptional cocktails, strong teamwork and stunning venue. Our cocktails uniquely blend Japanese techniques with local Moroccan ingredients, creating an unforgettable drink experience. The dedicated team brings together the warmth of Moroccan
hospitality with Nobu’s refined service, ensuring guests feel welcome. Additionally, the venue beautifully combines Nobu’s sleek design with local cultural elements, making it a luxurious, yet inviting, destination. Together, these factors create a truly memorable experience for our guests.
FINALLY,
WHAT WORDS OF ADVICE CAN YOU OFFER FELLOW HOSPITALITY VENUES LOOKING TO RAISE THE BAR AND PROVIDE GUESTS WITH UNPARALLELED EXPERIENCES?
The key to delivering unparalleled experiences is understanding that hospitality is about more than just great food and drinks; it’s about creating a lasting emotional connection with your guests. It’s important to pay attention to every detail, from the ambiance and service to the small touches that make guests feel valued. Innovation should always go hand in hand with authenticity. Guests can tell when something is done just for show, so it’s important to ensure that every aspect of the experience feels genuine and considered. Lastly, don’t be afraid to listen to feedback, and to evolve. Staying open to change is what keeps a venue relevant and ahead of the curve in a fast-paced industry.
@nobumarrakech
The World’s First
As we approach Martin Miller’s 78th birthday, we celebrate his quest for the world’s first super premium gin. blended with icelandic water, one of the purest on earth, it’s the perfect balance of juniper and citrus notes. superiorly smooth.
BUSINESS
WE LOOK TO METHODS OF IMPROVING EFFICIENCY AND REDUCING COSTS IN WET-LED VENUES.
GREEN GOLD
MARK HALL, WASTE EXPERT FROM BUSINESSWASTE.CO.UK, SHARES HIS TOP TIPS TO REDUCE WASTE ACROSS SEVERAL AREAS IN WET-LED VENUES, FROM GLASS TO PLASTICS AND ENERGY.
1
GLASS
Glass waste is common in bars and clubs, with empty bottles piling up throughout a single night. One of the most effective ways to manage this waste is through a deposit return scheme (DRS), which the UK government is set to fully implement by 2025. These schemes incentivise patrons to return empty bottles to redeem the deposit. The financial incentive ensures bottles are reused or recycled rather than discarded. In the meantime, many bars use reusable drinkware or glass alternatives, such as stainless steel or aluminium bottles.
Another suggestion is to install on-site glass crushers. These allow venues to compact their glass waste, making it easier to recycle and reducing the number of waste collection trips required.
2
PLASTIC
Single-use plastics, such as straws, stirrers and plastic cups, are some of the most visible types of waste in nightlife venues. The UK has already banned single-use plastic straws and stirrers, and many venues have moved towards biodegradable alternatives made from materials like paper or bamboo.
One of the biggest challenges is cutting out single-use plastic cups and swapping them for reusable ones. Where this isn’t an option, bars should make sure plastic cup waste doesn’t mix with other types of waste and is recycled correctly.
3
ENERGY
Energy efficiency is an often-overlooked area of waste reduction in nightlife venues. Bars and clubs are typically energyintensive due to lighting, sound systems and refrigeration. UK venues can benefit from energy audits and installing LED lighting, which uses significantly less energy than traditional bulbs, and lasts longer.
Smart energy management systems that automate heating, cooling and lighting based on occupancy can reduce unnecessary energy consumption.
4
WATER
High water consumption is another area where nightlife venues can reduce waste. From dishwashing to restrooms, the amount of water used can be excessive if not managed properly. Installing low-flow taps and toilets can drastically reduce water usage in bathrooms, while bars can adopt practices like only washing glasses when the dishwasher is full, instead of multiple smaller loads.
One great strategy that we’ve come across is the use of rainwater harvesting systems. Some venues have installed these advanced systems that collect rainwater and later use it for toilet flushing or cleaning.
5
PACKAGING
Venues often receive large deliveries of alcohol, food and other supplies, which result in substantial packaging waste. To cut down on this, pubs and bars can work with suppliers to reduce excess packaging, or switch to reusable or recyclable packaging materials.
The best advice for packaging waste is one that also saves venues money – bulk purchasing. Although this doesn’t completely remove the need for packaging, it greatly reduces it. Once removed, all packaging should then be separated based on the materials, and prepared for recycling.
www.businesswaste.co.uk
EFFICIENCY ON TAP
WITH THE HELP OF INDUSTRY EXPERTS, WE REVEAL HOW WET-LED VENUES CAN INCREASE EFFICIENCY WITHOUT SACRIFICING QUALITY, DETAILING THE SUBSEQUENT ARRAY OF BENEFITS THIS CAN BRING.
With rising operational costs, and increasing regulation around energy usage, wet-led venues are seeking new and innovative ways to increase efficiency and cut costs, while, at the same time, maximising footfall and custom.
Roz Scourfield, National Sales Manager at Hoshizaki UK, comments on the importance of optimising efficiency in wetled venues, commenting, “Increasing efficiency is vital for all venues across the foodservice sector, but especially in wet-led venues which may not have extensive food sales to help boost their profits. To widen these profit margins, operators must instead look at curbing energy costs. The good news is that the hospitality industry is well positioned to make gradual changes ahead of expensive overhauls that may eventually be required by legislation as we move towards net-zero.
“This shift is also under greater scrutiny from the public, who are motivated to support environmentally conscious brands, so venues able to demonstrate their sustainability commitments have the additional benefit of improved market positioning amongst consumers,” he adds.
Paul Markey, Sales Manager, Lolly, agrees, “Given the increased operational pressures such as rising costs and shifting consumer expectations, it has become vitally important to optimise efficiency and reduce unnecessary expenditure. Venues that proactively adapt to the evolving market, whether through cost-cutting measures, technology upgrades, or process improvements, will be better positioned to remain competitive.”
Technology’s role within the hospitality sector is constantly growing, with more venues relying on digital processes to operate smoothly day-to-day; it’s power particularly shows true in streamlining operations and increasing efficiency and productivity within a venue overall.
Paul explains, “Technology can streamline tasks like ordering, payment and stock management, enabling staff to focus more on customer service rather than administration and enhancing overall productivity.”
Lolly offers a range of technological solutions designed to help venues save costs and improve
efficiency – from self-serve, to a mobile app and payment terminals. For example, Lolly’s pre-ordering systems can minimise waiting times, improving customer satisfaction.
“Cashless payment systems streamline transactions, while stock management features help to reduce waste by tracking inventory across multiple locations. Additionally, the LollyHQ reporting tool provides valuable insights into sales and wastage, enabling managers to make data-driven decisions that further cut costs and improve operational efficiency,” says Paul.
Another technology taking the industry by storm – this time, helping venues increase efficiency and cut-costs through labour allocation – is Find Larry.
David Lane, Founder and CEO of Find Larry, highlights labour costs as a large portion of a venue’s expenses, detailing the importance of aligning staff numbers with high-demand seasons.
“One of the biggest outgoings for hospitality is labour at 20 –30% of revenue. This time of year can be extremely fluctuant in revenue especially for seasonal dependent venues. By hiring extra staff per shift, hospitality businesses can avoid overstaffing during slow periods and understaffing during peak times. This ensures that labour costs remain in check while providing the best possible customer experience. Efficient, smart, and sustainable.
During high-demand seasons like Christmas, hiring staff per shift allows hospitality businesses to quickly ramp up their workforce without long-term commitments. It’s a perfect solution for addressing seasonal fluctuations while maintaining exceptional service quality.
“We designed the Find Larry App for this specific purpose. It’s completely controlled by the businesses themselves, they can post shifts as and when they need for free. Thus reducing labour costs during quiet spells but also having the hands needed during busier times. It also saves venues a considerable expense on agency staff, which many businesses rely on for events like large Christmas parties. Efficiency in hospitality is providing the best customer service and experience possible for the least expense. Tools like Find Larry are there to help achieve this all year round,” he adds. When considering how to cut labour costs within your venue, it is also
Connecting Businesses & Shif t Seekers
The all new App for businesses to post shifts they need covering. No agency hassle, no calls needed just download the app and create a free account. It's 100% free and effortless to get started!
Given the increased operational pressures such as rising costs and shifting consumer expectations, it has become vitally important to optimise efficiency and reduce unnecessary expenditure.
key to consider employee wellbeing; low level of employee wellbeing and satisfaction can lead to understaffing issues and subsequently, increased costs for venues.
In fact, research from Vitality estimates that poor employee health costs the UK economy £138 billion annually due to absenteeism and reduced productivity. According to Vitality’s 2023 Britain’s Healthiest Workplace survey, UK employees miss an average of 6.1 days per year due to formal absences.
Making sure your venue has a strong staff wellbeing and welfare programme in place ensures that most importantly, employees are happy, but also, minimises costs lost through absences.
Nicky Burston, Head of Charity Services at The Drinks Trust, reveals, “The role of employers is critical, but a third of managers feel ill-equipped to handle mental health concerns within their teams. Additionally, 29% of managers indicated that more support and training from their organisations would enable them to support their employees better. CIPD advises that businesses adopt proactive health and wellbeing strategies, backed by senior leadership, and develop line managers’ skills and confidence to support employee wellbeing effectively.”
For this reason, The Drinks Trust has created the Business Advisory Programme. Conceived to meet businesses’ challenges in designing and executing a meaningful wellbeing strategy, this
ground-breaking service, created specifically for the drinks and hospitality industry, provides ongoing support and proactive welfare solutions.
The BAP will focus on four key areas of health: physical, mental, social and financial, and will be executed via a network of trained “Wellbeing Champions” in each business who will help to shape the wellbeing strategy of their business, armed with a wealth of resources and expert advice.
Sustainability has become an ever-important credential for venues to adhere to, with the need to reduce wastage and optimise energy use at an all-time high.
In the Hospitality Sector Council’s Energy Saving Guidance, Winter 2022, it was revealed that a typical restaurant emits over 376 tonnes of carbon per year, the equivalent of heating 117 households in the UK. Further, around 35% of UK carbon emissions come from the production and consumption of food and drink.
David Glover, UK & Ireland Country Manager at Wexiödisk, urges venues to look to their bar and kitchen equipment to increase efficiency and reduce water and energy waste. He explains, “There are many solutions when it comes to creating a more cost-effective, quality drinks provision within a bar. However, one that is often overlooked, despite it being integral to a bar setup, as well as to energy consumption levels, is the
Technology can streamline tasks like ordering, payment and stock management, enabling staff to focus more on customer service rather than administration and enhancing overall productivity.
warewasher. As such, sourcing a sustainable warewashing solution will inevitably improve the environmental standard of any sized bar.
“These particular bar establishments will benefit greatly from an energy efficient under-counter glasswashers such as the WD4S Glass under-counter warewasher from Wexiödisk. Merging a quiet, yet remarkably efficient wash cycle with the capacity to wash up to 50 baskets per hour, equivalent to 1,000 glasses, The WD-4S Glass under-counter warewasher is more than capable of withstanding the most vigorous bar demands yet in a highly sustainable way, using minimal amounts of water and chemicals to achieve gleaming glassware results,” he adds.
Roz agrees, shining a light on investing in quality bar equipment in order to increase efficiency, reduce wastage and subsequently, reduce costs.
“As a first point of call, operators should assess the efficiency of refrigerators, freezers, and ice makers, as these are some of the few pieces of kit used 24/7.
“In particular, ice plays a huge part in affecting the standard of drinks – which can make or break a wet-led venue – so operators should be conscious of quality. As cold-solution experts, Hoshizaki is well positioned to help operators bridge the gap between efficiency and quality.”
As well as energy usage, it is equally important to consider how much food your venue is wasting and implement solutions to minimise this. Sean Duprey, Brand Activation Manager at Mixologist’s Garden, urges venues to look to their drinks garnishes.
“Venues can save money by decreasing the amount of fresh fruit that is wasted. Berries expire quickly and limes and lemons tend to go in the bin at the end of the night. Venues may be considering how they can garnish drinks without the worry of spoiled fruit and Mixologist’s Garden is a great and handy option. Its range offers bars freeze-dried fruit which is kept in a sealed bag and once the fruit enters liquid, it rehydrates and is exactly like using fresh fruit, without the worry of spoilage and prospect of wasting money.
“Using multi-purpose products is a simple way venues can increase efficiencies and make savings. Besides being used as garnish, Mixologist’s Garden can also be used for muddling so they provide a multitude of uses and venues can be confident they don’t need to double up on product.”
Ultimately, optimising efficiency is essential not only for maximising revenue, but also, for creating an altogether elevated guest experience. By leveraging technology, investing in staff wellbeing programmes, and streamlining operations, venues can improve productivity without sacrificing on quality.
