Bar Magazine October 2024

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AUTUMN TASTING SERIES

Discover

OCTOBER 2024

Welcome to October’s issue of Bar Magazine! This month we bring you a plethora of exciting insights, from industry updates to the latest Bar Magazine Awards news, in-depth category reports and exciting venue profiles in our Venue of the Month and Hospitality Around the World pieces – it is not one to be missed!

Our three exclusive and jam-packed features include Dark Spirits, Technology and Events and Entertainment, each bringing essential and expert advice to keep your venue on top. Looking to the dark spirits category, we take a deep dive into rum, whisk(e)y, cognac and more, to reveal the latest innovations and trends within the sector. With the help of industry experts, we answer everything you need to know about what’s hot and how you can leverage dark spirits to create wonderful new creations and answer consumer demands.

Looking to the all-important technology sector, our secondary feature looks at the increasing digitalisation of the industry. With commentary from leading technology experts in the field, we share how tech and efficiency go hand-in-hand, revealing what your venue can do to improve the guest experience and boost growth.

Our final, supplementary piece focuses on guests’ growing demand for events and entertainment within the on-trade. With insight from some of the sector’s visionaries including The Little Door Co. and The Essence UK, we share the importance of meeting this demand and the benefits it can bring to your venue.

Alongside these focuses, you’ll also find our regular features including Venue of the Month, Hospitality Around the World, New Creations and Hospitality Heroes.

Enjoy!

ELEASHA PRITCHARD, EDITOR

EDITOR

Eleasha Pritchard

ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths

manjeet@cimltd.co.uk Tel 01795 509109

ASSISTANT MANAGER

Jazmine Davis

jazmine@cimltd.co.uk Tel 01795 509109

ADMINISTRATION MANAGER

Natalie Murray

admin@cimltd.co.uk Tel 01795 509103

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk Tel 01795 509103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

10 HOSPITALITY HEROES

We sit down with Lorraine Copes, Founder and CEO of Be Inclusive Hospitality, who tells us the story of her vibrant career in the industry so far!

27 BAR MAGAZINE AWARDS

With applications now closed, the countdown to hospitality’s biggest event is on! Head to the BMA pages to meet more of our wonderful judging panel and the amazing brands that will be supporting the awards on the special night.

33 DARK SPIRITS

In this extensive feature, we take a deep dive into the dark spirits category, revealing the latest trends, innovations and insights.

42 VENUE OF THE MONTH Rhum Tavern.

46 NEW CREATIONS

We introduce Rump@blic, a rum made by bartenders for bartenders, sharing exclusive recipes that showcase the brand’s versatility and innovation.

57 TECHNOLOGY

We look to the essential role of digitalisation within wet-led venues, revealing how your venues can increase efficiency by adopting new and advanced tech.

67 EVENTS & ENTERAINMENT

With commentary from the industry’s biggest voices, we look to the role of events and entertainment in the on-trade, sharing unmissable insight on how to tap into this growing demand.

74 HOSPITALITY AROUND THE WORLD

Wonder Room – The Singapore EDITION.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

TWININGS LAUNCHES

NEW READY-TO-DRINK

SPARKLING TEA

Fortified with multiple vitamins and minerals, including antioxidant Vitamin C to support general wellbeing, Twinings Sparkling Tea responds to an evolving consumer demand for an afternoon treat that also makes you feel good and its good for you.

Developed by Twinings Master Blenders and expert herbalists, Twinings Sparkling Tea infuses tea and botanicals with sparkling water and fruit juice, fortified with essential vitamins and minerals to create the perfect, refreshing pick-me-up to help combat the mid-afternoon slump.

Twinings new Sparkling Tea comes in three delicious fruit flavours, each with unique properties to encourage positive wellbeing:

• Defence: Zesty Orange with Passionfruit and Elderberry infused with Chinese green tea leaves and fortified with Zinc and Vitamins C and D to support your immune system.

• Refresh: Juicy Raspberry Lemonade with Hibiscus infused with Chinese white tea leaves and fortified with Magnesium, Niacin and Vitamin C to lift mind and spirit.

• Boost: Zingy Lemon with Ginger and Lemon Balm infused with Indian black tea leaves and fortified with Vitamins B6, B12 and C to energise your day.

Twinings’ new range of Sparkling Teas are available to purchase from Amazon, Holland & Barrett, Twinings.co.uk and select Waitrose and Sainsbury’s stores - with a recommended retail price of £1.89 per can.

OASIS ENTERS PUBS AND BARS FOR THE FIRST TIME WITH TWO LAUNCHES

Coca-Cola Europacific Partners (CCEP) is making its Oasis brand available to licensed venues for the first time, with the roll out of its popular Oasis Summer Fruits and Oasis Exotic Fruits No Added Sugar variants in 330ml sleek cans.

As the leading juice drink brand in all channels apart from on-premise1, Oasis is setting its sights on offering consumers more choice within pubs, bars and restaurants and helping venues across GB to drive sales.

Available now, Oasis Summer Fruits boasts a vibrant fruit flavour that includes apple, strawberry, redcurrant and cherry, while Oasis Exotic Fruits No Added Sugar has a refreshing blend of mango and passion fruit flavours with no calories and no sugar.

The sleek cans are designed to provide a premium feel, while being

suitable for mealtime and snacking occasions throughout the day, and appealing to a young adult audience.

Since launching in retail last year Oasis Exotic Fruits No Added Sugar has generated £3.5m value sales1, while Oasis Summer Fruits is the no.1 one flavour variant in the range, worth £170m1, highlighting that bold fruity refreshments continue to be in demand. Like the entire Oasis range, both variants use only natural flavours and contain no artificial colours. Alongside a wider brand marketing campaign in 2024, these launches will be supported by a range of colourful point-of-sale (POS) kits available to operators through My.CCEP.com later this month.

SANS PATRIE X SAILOR JERRY LAUNCH ‘BORDERLESS’ STREETWEAR CAPSULE COLLECTION

Sailor Jerry Spiced Rum has announced a new collaboration with Sans Patrie, a multi-discipline tattoo studio and streetwear label, founded by fashion designer and celebrity tattoo artist , Delphin Musquet in 2022.

Fans will be able to snap-up the Sailor Jerry x Sans Patrie ‘Borderless’ capsule collection including tracksuit set – with a matching pullover hoodie and bottoms directly from the Sans Patrie website, from today.

Inspired by East London’s melting-pot, the two brands coming together represent the fusion of innovative mindsets. Both showcasing a mutual appreciation of tattoo artistry as a means of creativity and self-expression, the campaign content pays homage to the artisan landscape – a love letter to barber shop culture and the art of craftsmanship found in these communal spaces.

The duo are launching a prize draw in which fans could win a tattoo with Sans Patrie or some limited-edition Sailor Jerry merch. There are two tattoo sessions, for which winners can choose one of six specially designed illustrations, including ships, hearts and swallows in Delphin’s unique fine line style, and 600 merch bundles (consisting of a branded baseball cap and palmsized bluetooth speaker) up for grabs.

To enter, purchase a promotional bottle of Sailor Jerry Spiced Rum 70cl from any retailer or a Sailor Jerry serve from any ontrade outlet, then visit https://winwith.sailorjerry.com/, complete the entry form and upload a copy of the receipt. The promotion is only available to those over 18 years old and closes on 30 November 2024. For more details on how to enter and full T&Cs, head to https://winwith.sailorjerry.com/

Sailor Jerry Spice Rum x Sans Patrie have also created a new limited-edition bottle, featuring a unique design penned by Delphin, which will be gifted to fans of the brand in the coming months.

For more information go to https://sailorjerry.com/en-gb/ @sailorjerry

This special edition finished in Pedro PLANTERAY RUM

LAUNCHES

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.

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.

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.

www.planterayrum.com

LORRAINE COPES

SOCIAL ENTREPRENEUR AND FOUNDER AND CEO OF BE INCLUSIVE HOSPITALITY, LORRAINE COPES, TELLS US THE STORY OF HER CAREER IN THE INDUSTRY, REVEALING MORE ABOUT THE BIRTH OF BE INCLUSIVE HOSPITALITY AND THE REVOLUTIONARY WORK THEY’RE DOING TO ENSURE A FAIRER INDUSTRY FOR ALL.

LORRAINE, PLEASE TELL US WHERE YOUR CAREER IN THE INDUSTRY BEGAN, DETAILING MORE ABOUT YOUR JOURNEY IN HOSPITALITY AND WHERE YOU FIND YOURSELF NOW.

I have worked within the hospitality industry for the past two decades as a Procurement Executive Director for brands such as Gordon Ramsay Restaurants, The Wolseley Hospitality Group and Shake Shack.

I have worked across fine dining, casual dining, hotels, pubs and contract catering within a procurement capacity, and so have many years of insight and experience across the sector in the UK, and globally. Having spent over 20 years solely within procurement and supply chain, I am now an entrepreneur, writer, life coach and board director.

I founded Be Inclusive Hospitality in 2020, as, throughout my career, there has never been anyone who looked like me in any decision-making rooms, events, conferences, or the supply chain – other than those waiting tables. I felt compelled to address this very noticeable problem within the sector.

WHAT INSPIRED THE BIRTH OF BE INCLUSIVE HOSPITALITY; WHY WAS IT SO IMPORTANT FOR YOU TO BRING THIS CONCEPT TO THE INDUSTRY?

My lived experience inspired the birth of Be Inclusive Hospitality. We take a multi-pronged approach to advance race equity in hospitality. We produce research, delivering professional development programmes to support ethnically diverse employees and founders, and we provide Equity, Diversity and Inclusion consultancy services for regional and national operators in the UK – this includes workshops, training and consultancy.

I founded Be Inclusive Hospitality because of the lack of ethnically diverse people in positions of influence in the supply chain across the hospitality industry.

Despite hospitality technically being extremely diverse, our own research, produced in 2020 in partnership with The Resolution Foundation, found that 17.83% of the sector is represented by ethnic minorities. This is symptomatic of a problem I was keen to raise awareness of and address.

Our aim is to ensure that the future of hospitality has more ethnically diverse senior leaders and founders visible, succeeding

and celebrated. Ultimately, we are advocates of a fair and inclusive hospitality industry for all.

WHAT ARE BE INCLUSIVE’S SHORT AND LONG-TERM GOALS; HOW IS BE INCLUSIVE SUPPORTING THE SECTOR, AND HOW IS IT EXPECTED TO CONTINUE SUPPORTING THE INDUSTRY AND THE INDIVIDUALS WITHIN IN IT LOOKING TO THE FUTURE?

Our short and long-term goals remain the same, which is to build a fair and inclusive hospitality industry for all.

In support of this, to- date, we have produced four industry reports, in partnership with think tanks and universities, collecting over 4,000 views and experiences. We have supported over 2,000 ethnically diverse employees and founders to achieve career and business goals, investing more than £350,000 in

HOSPITALITY HEROES

mentorship, qualifications, grant funding, recognition programmes and work experience.

Lastly, we collaborate with many global and national operators and brands, including Uber Eats, Mars Foods, Dorchester Collection, Caravan Restaurants, The Alchemist Bars & Restaurants, IHG Hotels & Resorts, and many more.

We provide consultancy and workshops, and to date have worked with over 1,500 hospitality leaders to upskill them on all things Equity, Diversity and Inclusion.

Our goal is to no longer need to exist as the hospitality industry becomes fair and inclusive for all. In the meantime, we have the goal to support 10,000 employees and 2,000 founders towards progress within their respective businesses or careers by 2026.

We are naturally keen to work with the biggest and the best employers within the hospitality industry, to support their journey towards a truly inclusive workplace culture.

WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?

Number one is the people, and this is closely followed by my love for food, drink and hospitality!

WHAT HAS BEEN AN IMPORTANT LESSON YOU HAVE LEARNT WITHIN YOUR CAREER?

I have had far too many to mention!

I think my number one is – your network is your net worth. So many people and businesses who I worked with 10+ years ago

have been the biggest advocates and supporters of the work we do. We are still a relatively small company, but have been able to create notable impact because of our community.

In joint number one lesson is the power of purpose, and how aligning your personal values to the work you do can really have a transformative impact on your life. I genuinely can turn up as myself and do the work I love, and it is because I have aligned my personal values with an industry I love.

WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS; WHY WOULD YOU ENCOURAGE THESE INDIVIDUALS TO INVOLVE THEMSELVES IN ALL THAT BE INCLUSIVE HAS TO OFFER?

The first thing to remember about Equity, Diversity and Inclusion is that it is about company culture. Progress in this area will benefit your business from both a recruitment and retention perspective.

Creating a diverse and inclusive hospitality industry requires concerted effort from us all. If you are a passive bystander, you are part of the problem.

@lorraine.copes www.bihospitality.co.uk

SERVING UP THE CELEBRATIONS

AHEAD OF LONDON COCKTAIL WEEK, RUNNING FROM THE 3RD TO THE 13TH OCTOBER, WE SIT DOWN WITH CO-FOUNDERS HANNAH SHARMAN-COX AND SIOBHAN PAYNE, WHO TELL US MORE ABOUT HOW THE WORLD’S GREATEST CELEBRATION OF COCKTAIL CULTURE HAS EVOLVED OVER THE YEARS.

HOW HAS LCW EVOLVED SINCE ITS INCEPTION IN 2010; HOW HAS IT BECOME FAR MORE THAN MERELY A PLACE FOR COCKTAIL LOVERS TO CELEBRATE LONDON’S INCREDIBLE BAR SCENE?

Our inaugural event in 2010 welcomed 5,000 cocktail lovers to our very first pop up in Selfridges department store. Since then, the festival has evolved and grown – just as London’s cocktail scene itself has continued to develop. We’ve introduced a number of new initiatives, such as The Connoisseur’s Collection,

which offers exclusive, reservation-only experiences at some of London’s most prestigious bar venues. Last year was also the first year for our Bartender Knowledge Exchange programme, which includes exclusive talks, tastings and back-of-house tours for bartenders.

SUBSEQUENTLY HOW HAS THE LCW CONCEPT CHANGED; AND WHY WAS GOING NON-PROFIT SO ESSENTIAL?

We have always been committed to injecting revenue into the

We’ve introduced a number of new initiatives, such as The Connoisseur’s Collection, which offers exclusive, reservation-only experiences at some of London’s most prestigious bar venues.

Night Time Economy, and supporting the city’s bar industry guides everything that we do as a festival. Over the last fourteen years, more than four million pounds have been run through the tills of our partner venues through the sale of our Signature Cocktails. Over those years, we have continuously been thinking about what changes we can implement to benefit our participating bars, and to really help support London’s incredible bar industry and the people behind it. Transitioning to not-for-profit feels like the natural next step in continuing that commitment, and really allows the participating bars to get the most out of the festival.

HOW DOES LCW’S NEW NON-PROFIT STRATEGY DIRECTLY BENEFIT THE AMAZING BARS INVOLVED?

As we touched on above, participating bars have always retained 100% of the price of their Signature Cocktails. Now though, the transition to not-for-profit will extend this, with each bar now being able to sell wristbands on site, and retain the full ticket fee for any wristbands that they sell. Each bar will now be given 100 wristbands to sell, and we want to support our partner bars in selling those. With 200 bars signed up to participate in the festival and each bar to be given 100 wristbands to sell, that could mean £400,000 going directly to the bars.

HOW ARE ANY ADDITIONAL FUNDS CREATED BY LCW DIRECTED AND INVESTED BACK INTO THE INDUSTRY?

We redirect any additional funds from the festival overall into worthy partnerships - which this year means a fantastic

collaboration with Equal Measures - as part of our long term commitment to contribute to a fundamental change in the UK hospitality industry and see fully intersectional diversity in cocktail bars, drinks brands and beyond.

PLEASE TELL US MORE ABOUT THE BARTENDER KNOWLEDGE EXCHANGE PROGRAMME; HOW SUCCESSFUL WAS THIS LAST YEAR, WHAT CAN INDIVIDUALS EXPECT THIS YEAR AND HOW CAN THEY GET INVOLVED?

The Bartender Knowledge Exchange Programme is something that we first introduced last year, to allow both local and visiting bartenders to learn from some of the very best in the business. It was so successful last year that we’ve decided to bring the programme back, as offering these opportunities for peer-to-peer learning is something that is so important for us. The programme presents an unparalleled educational opportunity, with a number of London’s most respected venues opening their doors to young bartenders keen to learn, through back-of-house tours, exclusive talks and tastings. We work with all of the host venues to create an educational experience that draws on their specific expertise and distinctive processes, resulting in a varied programme touching on a whole range of different topics across a range of venues. These opportunities are obviously extremely limited, so we’re operating a lottery style ticket system to allow as many people as possible to be involved. We want to make sure there are lots of opportunities to meet potential mentors, and build relationships which last way beyond the festival.

www.londoncocktailweek.com

HOPPING ON THE TRENDS

REBECCA HOGGETT, TRADE MARKETING MANAGER AND JACK RABBIT BRAND MANAGER, SHARES VALUABLE INSIGHT INTO CURRENT WINE TRENDS, DETAILING HOW THE JACK RABBIT RANGE MEETS CONSUMER DEMANDS AND WHY WET-LED VENUES SHOULD BE STOCKING IT.

REBECCA, PLEASE SHARE SOME CURRENT WINE TRENDS AMONG GUESTS.

As the seasons shift from summer to winter, there is a noticeable change in wine preferences, with lighter, refreshing options like white and rosé giving way to richer, fuller-bodied wines such as Merlot and Shiraz. Jack Rabbit’s versatile range caters to all seasonal favourites, ensuring its continued relevance across changing consumer demands. This is reflected in Jack Rabbit remaining the #1 UK On Trade Brand in volume sales1, with trust and reliability driving sales2

HOW DOES THE JACK RABBIT RANGE MEET THESE CURRENT DEMANDS AND APPEAL TO A WIDE RANGE OF DIFFERENT TASTES AND PREFERENCES?

Jack Rabbit offers a wine for every palate and occasion. With a diverse and expanding portfolio, there’s a wine to suit any occasion from celebrating with a glass of Prosecco, to a glass of red with dinner. Jack Rabbit perfectly pairs with all seasons, whether it be sat in the sun with a glass of our Italian Pinot Grigio Rosé or the colder winter months wrapped up with a glass of Shiraz. Our wines are expertly crafted to elevate every season and occasion.

• Simple, not fussy wines

• Known, popular varietals

• Known countries of origins and flavour profiles

WHAT SETS THE JACK RABBIT RANGE APART FROM OTHERS; WHY SHOULD WET-LED VENUES CONSIDER OFFERING THE JACK RABBIT RANGE TO ITS GUESTS?

Jack Rabbit wines are uniquely crafted and truly stand out from the crowd. But don’t just take our word for it – hear what some of our stockists have to say!

• “We have very fussy customers in our establishment, and they will only drink Jack Rabbit wines.” – Railway Inn

• “I have stocked the Jack Rabbit wine range for several years now the wines are very popular with our customers. I would definitely recommend the Jack Rabbit range to other businesses.”

– The Swan

• “We always serve Jack Rabbit wines and wouldn’t serve anything else.” – The Plough Inn

Ensuring there is something for everyone with a wide range of formats and varietals available, along with exceptional

versatility, it’s clear why Jack Rabbit is the number one still wine brand in the on-trade.

From being able to access a vast catalogue of staff uniforms, rewards and branded POS to kit out and maximise visibility in outlets as well as running members only competitions via the site, having the Jack Rabbit Wine Club is a great way to incentivise and reward our loyal members. Our members love the Jack Rabbit Wine Club and the rewards they get just for simply stocking the brand.

Make Jack Rabbit your go-to

Don’t just take our word for it -

“Jack Rabbit is a great a ordable brand. We have great feedback from customers and the POS banking ensures we always have up to date POS and glassware.”

– The Raven Hotel

QUORNPRO PUTS PROTEIN ON THE MENU

PROTEIN PIONEER, QUORNPRO, HAS ADDED A THICK-CUT JUICY SHOWSTOPPER TO MENUS THIS YEAR!

Made from mycoprotein, the delicious new QuornPro Vegan Beef Burger is primed to take centre stage. Grill it, griddle it, slice it, or dice it. Stack it high in epic burgers or toss it in a stir fry with a flourish of toppings, sauces or sides. Whatever you do with it, prepare to make mouths water.

Paul Jennings, Head of Culinary at QuornPro, says: “Burgers remain a top menu choice. We developed QuornPro’s new Vegan Beef Burger to help operators meet demand for an incredible tasting, great quality protein that ticks all the boxes. With QuornPro there’s no compromise on taste, nutrition and sustainability.”

QuornPro is driven by the passion of its culinary team to become the protein of choice on menus. Through innovation

QUORN RAW SLAW SMOKED CHEESEBURGER (VG)

QuornPro vegan burger, vegan brioche bun, mayo, lettuce, tomato, slaw pickled red onions, cheese sauce

• 10 portions

INGREDIENTS

• 10 Quorn Vegan Beef Burgers

• 10 Vegan brioche bun

• 200g Gem lettuce

• 200g Gherkins

• 400g Tomatoes

• 200ml Burger sauce

• 10 Slices vegan smoked cheese

• 1kg Onion rings

Raw Slaw

• 300g Red cabbage

• 200g Red onions

• 200g Carrots

• Seasoning

PREPARATION

• Wash lettuce and shred

• Wash and slice tomatoes

• Split and toast bun

METHOD

1. Sear the burger in a dry pan to char. Brush with oil and cook in a hot oven until cooked through. Top with the smoked cheese and melt.

2. Spread the burger sauce over the bottom of the bun.

3. Top with the lettuce, tomato and gherkin. Add the burger and pile on the raw slaw.

4. Top with the brioche lid and secure with a skewer. Add the onion rings and serve with the fries.

CHEF’S TIP

Swap the onions rings for a hash brown and mix the slaw with BBQ sauce for an American themed burger.

and dedication, QuornPro works with its partners to inspire bold creative dishes on menus.

Interested in finding out more? Get in touch! www.quornpro.com

Where style meets substance

SUPPORTING SUCCESS

GREENE KING’S INNOVATIVE SERVICE, VALUE FOR VENUES, HELPS KEEP THE DRINKS FLOWING AND YOUR BUSINESS GROWING!

With over 300 years of brewing heritage and a rich tradition in hospitality expertise, we are a cornerstone of quality in the drinks industry. Our extensive legacy is built not just on the awardwinning beers we brew but also on the enduring relationships we cultivate with venue owners, passionate beer enthusiasts, and local communities. By owning and trading with thousands of pubs and venues across the nation, we have gained invaluable insight into the unique challenges and opportunities that venue operators face in the ever-evolving hospitality sector.

Every day, we confront and adapt to the complexities involved in running successful venues. From addressing diverse customer preferences to navigating the intricacies of supply chain logistics, we understand the nuances of the industry. This deep-seated knowledge forms the foundation of our innovative service: Value for Venues. This all-encompassing service is meticulously designed to optimise your venue’s operations and enhance every aspect of your business, ensuring you maintain a competitive edge in a bustling market.

Through our extensive range of products and services, we provide you with the finest selection of drinks, crafted to satisfy your customers’ varied tastes. Value for Venues offers a streamlined approach to service delivery, making it the ideal

choice for venue operators seeking both variety and quality. Our diverse portfolio includes our own expertly brewed cask, keg, and packaged beers, as well as a wide array of top-selling drinks from other esteemed brewers and brands. This includes beers, ciders, soft drinks, a variety of spirits, and an extensive selection of wines—ensuring you can cater to the desires of every customer who walks through your door.

But our commitment extends far beyond simply providing products. We take a holistic approach to venue support, with a focus on keeping the drinks flowing and your business growing. Our comprehensive suite of services includes dedicated customer care, expert cellar management, and technical support, as well as reliable drinks delivery and financial assistance through loans. Additionally, our Value Hub platform offers access to significant operational savings, with up to £5,000 available through our preferred third-party suppliers.

With Value for Venues, you gain a dedicated partner invested in your success. We are attentive to your needs and proactive in driving growth for your establishment. By partnering with us, you are choosing a service provider committed to supporting your success in the competitive hospitality landscape.

For a reliable partner who truly understands your needs, call us today at 0345 712 5875.

INSPIRED BY NATURE, INSPIRING BARTENDERS

ALEX ROBIN, UK, NORTHERN EUROPE & BALTICS BRAND AMBASSADOR, SHARES SOME INSIGHTS INTO THE WORLD’S LEADING LIQUEUR AND SYRUP BRAND, GIFFARD.

WHAT IS THE STORY BEHIND GIFFARD; WHERE DID THE BRAND START AND HOW HAS IT TRANSFORMED OVER THE YEARS TO WHAT IT IS TODAY?

At Giffard, we like to think of ourselves as a mixologist’s secret weapon. With a product range spanning almost 60 liqueurs and 90 syrups, the brand is renowned for its quality and innovation and our products grace the back bars of drinks establishments across the world.

However, the story of Giffard starts nearly 140 years ago in France, with Emile Giffard, a herbal pharmacist born in Angers in 1842. He was a man who was passionate about good food, wine and conviviality, and loved to experiment with flavours and tinctures, especially if they promoted good health and wellbeing. Emile was working in particular on the digestive and refreshing virtues that mint can offer. In the summer of 1885, there was a heatwave in France and the owner of the bar and Grand-Hotel, that sits adjacent to Emile’s pharmacy, asked Emile Giffard for something that would refresh his customers. Emile took this opportunity to test his new creation and he took it to the GrandHotel. The owner of the hotel later asked Emile if he might trial it behind-the-bar and it was an instant success, subsequently winning many awards – and so, Menthe-Pastille was born. In October 1885, Emile decided to change his destiny: from a

pharmacist, he became a Liquorist and he noted in his diary that same day: “The future will tell if I was right”. Menthe-Pastille is to this day respected as the preeminent mint liqueur, synonymous with French gastronomy and a true icon of the French identity.

Today, Giffard remains an independent family-run business led by fifth generation family members Emilie and Pierre Giffard. It continues to lead the way in innovation, yet keeping tradition at the heart of everything that it does.

WHAT ARE GIFFARD’S CORE BRAND VALUES?

Giffard’s core brand values revolve around quality, tradition, craftsmanship, innovation, and natural ingredients. These values have shaped the company’s philosophy and guided its production for over a century.

Giffard is dedicated to the art of liqueur making, emphasising the skill and expertise required to create its products. Every aspect, from ingredient selection to the final bottling, is carefully managed to ensure superior craftsmanship.

We are also committed to using natural ingredients in our products, and prioritise sourcing fresh fruits, herbs, and botanicals, and avoid artificial flavours and additives, ensuring that all of our products have an authentic, natural taste.

While honouring tradition is integral to Giffard’s ethos, we also embrace innovation by continuously developing new flavours,

Giffard is dedicated to the art of liqueur making, emphasising the skill and expertise required to create its products.

techniques, and products to meet changing consumer tastes.

We are constantly experimenting with different fruits, herbs, and spices to expand the range and give our customers even more tools to create drinks of the highest quality.

HOW DOES GIFFARD ENSURE THE UTMOST QUALITY AND EXCELLENCE THROUGHOUT ITS PRODUCT RANGE?

At Giffard, our liqueurs are made using the simple, but exacting technique of macerating the fruit, herb or spice in distilled alcohol for precisely the correct amount of time to extract the best aromatics and rich flavours, achieving the perfect flavour balance. This could be as little as 24 hours, or as long as 3 months, but is a carefully observed process requiring a lot of tasting and blending. The fruit is brought in in optimum condition and Giffard’s maceration facility is ideally situated, to use fruit that is as local as possible, reducing carbon footprint and food miles. For example, the blackcurrants for Giffard Crème de Cassis are harvested within 50km of the factory in Angers to ensure absolute freshness.

TELL US MORE ABOUT THE GIFFARD RANGE AND THE ENDLESS POSSIBILITIES THE PRODUCTS BRING BARTENDERS.

We place bartenders and mixologists at the heart of everything that we do. Our extensive selection of liqueurs, syrups, and spirits provide endless possibilities for creativity behind the bar and are designed to empower bartenders to create bespoke, balanced, and vibrant drinks for any occasion – whether that be classic cocktails or new signature drinks.

Responding to changing consumer behaviours and tastes is also crucial. Our Alcohol Free Liqueur range is an example of how the business continues to innovate to give bartenders the highest quality ingredients which meet the growing demand for more innovation in Low and No alcohol cocktails.

HOW DOES GIFFARD PLAN TO CONTINUE STANDING AS A BENCHMARK OF EXCELLENCE WITHIN THE INDUSTRY OFFERING BARTENDERS EXCEPTIONAL PRODUCTS?

We are set to celebrate our 140th anniversary in 2025 and whilst heritage is extremely important to us, we continue to look forward and innovate. There is lots of work going on behind the scenes at Giffard and we look forward to sharing more next year.

In the meantime, we continue to work closely with bartenders and professional mixologists worldwide, ensuring that our products meet the specific needs of the industry.

By staying close to those who are on the front lines of cocktail creation, we receive valuable feedback and insights into the latest trends. These collaborations allow us to innovate and produce liqueurs and syrups that inspire creativity and meet the expectations of both professionals and cocktail enthusiasts.

In addition we continue to champion innovation in the on-trade with our own international bartending competition, the West Cup, as well as sponsoring other bartender events, workshops, and hosting educational programs to foster creativity and knowledge sharing within the cocktail community. This commitment strengthens our connection to the industry and helps position Giffard as a trusted partner to bartenders.

www.giffard.com

Giffard is helping the on-trade elevate its low and no cocktail offering with the launch of a brand new non-alcoholic cocktail base range. Carefully crafted to compliment its alcohol free liqueurs, the new range delivers a natural spirit alternative with sophisticated notes designed to boost non-alcoholic cocktail creations.

Join us at the BCB Show in Berlin, stand18C22, Hall 18 to sample non-alcoholic cocktails created by Camille Vidal and Francis Carag.

COMPANY PROFILE

MEET THE OFFICIAL VODKA COCKTAIL SPONSOR OF THE BAR MAGAZINE AWARDS, DESI DARU! MOHIT SINGH, FOUNDER OF DESI DARU, INTRODUCES THE BRAND AND DETAILS WHY SUPPORTING THE BMAS IS SO IMPORTANT TO THE TEAM.

PLEASE TELL OUR READERS MORE ABOUT DESI DARU.

At Desi Daru Vodka, we want to bring together the rich heritage of both Britain and India by creating exceptional vodkas that blend the finest ingredients from both countries. At the Bar Magazine Awards 2025, we will be showcasing our multi award-winning Mango Vodka which we make with creamy English winter wheat and succulent Alphonso Mangoes from Ratnagiri, Maharashtra, referred to as ‘King of the Mangoes’ in India. Our vodka is then seven times distilled, ensuring a smooth and luxurious finish. We want to be able to show that flavoured vodkas – when done right and there’s a focus on quality ingredients – can be a premium offering and make for unforgettable cocktails.

WHY WAS IT SO IMPORTANT TO THE BRAND TO BE INVOLVED IN THE BAR MAGAZINE AWARDS?

The BMAs provide a great platform for us to present our awardwinning vodka and network with others in the trade. For the last year, our focus has been on the UK’s on-trade, and we’re pleased to say that you’ll find us on the menu of many of the top cocktail bars. For us, partnering with the Bar Magazine Awards gives us an exceptional opportunity to showcase our Desi Daru Mango vodka to lots of essential people in the industry, and it’s always great to put a face to a name! It’s also the perfect opportunity to meet the other movers and shakers in the industry over a cocktail or two.

HOW DO YOU SEE THE BMAS SHAPING THE FUTURE OF THE HOSPITALITY SECTOR?

We were really impressed with the inaugural Bar Magazine Awards; it was great to see the see the exceptional achievements of individuals across the country being recognised. The drinks industry is home to some of the hardest-working professionals, and having a platform that celebrates their efforts is not only fantastic, but also vital for driving the industry forward, especially in challenging times.

www.desidaru.com

Partnering with the Bar Magazine Awards gives us an exceptional opportunity to showcase our Desi Daru Mango vodka to lots of essential people in the industry, and it’s always great to put a face to a name!

COMPANY PROFILE

WE WELCOME DESIGNMYNIGHT AS THE OFFICIAL SPONSOR OF THE MARKETING INNOVATION AWARD! KATIE KIRWAN, HEAD OF BRAND AND B2C AT DESIGNMYNIGHT, REVEALS MORE ABOUT THE BRAND’S PRESENCE IN THE INDUSTRY, AND WHY BEING INVOLVED IN THE UPCOMING BMAS 2025 IS SO IMPORTANT TO THE TEAM.

PLEASE TELL OUR READERS MORE ABOUT DESIGNMYNIGHT.

DesignMyNight – part of The Access Group – is one of the UK’s (and soon to be the EU’s) most well-known hospitality discovery brands, catering both to consumers looking for great experiences, food and drink in their city, as well as supporting industry brands with marketing and awareness to those audiences.

We’ve spent over 12 years growing our reach UK-wide, with over 3.9 million users a month, by consistently delivering content that meets the needs of our audience. We’re a part of the hospitality industry as a whole, and pride ourselves on supporting businesses – whether enterprise or independent – with a wealth of marketing channels and opportunities that support their own efforts, and help them deliver on their need to entertain, serve and secure bookings and ticket sales.

We’re a diverse team of content creators, marketers, business-minded leaders, account managers, sales folk and engineers, who are obsessed with the industry, hailing ourselves as foodies, pint-lovers and cocktail-fanatics alike. You’ll find us everywhere, from London and Brighton to Manchester and Nottingham.

DESIGNMYNIGHT IS THE OFFICIAL SPONSOR OF THE MARKETING INNOVATION AWARD. WHY IS THIS PARTICULAR AWARD SO IMPORTANT AND WHY IS BEING INVOLVED IN THE BMAS SO CRUCIAL TO THE BRAND?

When you think about marketing today, whether it’s battling the algorithms of social, SEO or simply trying to get existing audiences to listen, it’s muffled. We love this category as it shines a light on how, even in a world where one simple dance move can become a month-long global trend, there are still teams driving innovation beyond the constraints of existing channels, which have become difficult to penetrate.

We’re chuffed to be a part of the BMAs as it’s an event that rings true when it comes to one of our core values: celebrating the industry.

QUALITY AND AUTHENTICITY RUN DEEP IN DESIGNMYNIGHT’S BRAND VALUES. WHAT MAKES AN EXCEPTIONAL MARKETING DEPARTMENT OR MARKETING CAMPAIGN TO THE BRAND?

We’ve always been proud to be a voice in the industry, and we really do try to focus on messages or campaigns that are relatable, enjoyable and driven by the trends of our audience and consumers. So, when we look to campaigns and marketing in our industry, we always want to see intent, ingenuity, authenticity and consideration.

The last few years have thinned out marketing departments beyond belief, and those who are still in the arena know all too well that revenue and results can sometimes come before creativity. However, this is still an industry known for its energy, and we still like to see that stand-out appeal that hospitality has, whether it’s in the release of a cocktail menu, or a new regional brand.

www.designmynight.com

We’re chuffed to be a part of the BMAs as it’s an event that rings true when it comes to one of our core values: celebrating the industry.

JUDGE’S PROFILE

INTRODUCING FRANKIE MERCIECA, ASSOCIATE DIRECTOR OF MERCIECA PR AGENCY, AND ESTEEMED JUDGE OF THE BAR MAGAZINE MARKETING INNOVATION AWARD.

HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?

After witnessing so much incredible talent and passion at the BMAs last year, I’m so happy to return and see what the best of the best in hospitality are doing. I have worked in and around the food and drink industry for two decades, so celebrating success here is always a pleasure.

WHAT ATTRACTED YOU TO PARTICIPATE AS A JUDGE FOR THE BAR MAGAZINE AWARDS FOR A SECOND YEAR; AND, IN YOUR OPINION, HOW ESSENTIAL ARE THESE AWARDS TO THE INDUSTRY?

I’ve worked closely alongside Bar Magazine for many years now, so joining the team to be a judge for a second year was a nobrainer.

The BMAs are incredibly important; firstly, of course, to recognise and celebrate those working all hours to provide an amazing experience and service, but, secondly, to attract new talent, and new generations, to consider this as a fulfilling career that offers growth, fun and excitement, and a real outlet for creativity.

AS THE JUDGE FOR THE MARKETING INNOVATION AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?

Knowing how difficult it was to choose a winner last year; I don’t expect it to be a quick decision by any means! We’ll be dissecting entries with new and innovative ideas that engage existing clientele and attract new crowds, and clever use of social media bringing the personality of the venue to life. As we all watch our spending a little more and going out is more considered, it’s so interesting to see how the teams behind the best bars in the UK keep their customers coming back time and time again.

FINALLY, WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

I hope that I can bring a new perspective to the judging table, and assist in choosing the most worthy applicants to be praised on the awards evening. Also, with inspiration in mind – if we’re able to learn and grow together from brilliant ideas, it ultimately makes the industry stronger for longer.

www.mercieca.co.uk

We’ll be dissecting entries with new and innovative ideas that engage existing clientele and attract new crowds, and clever use of social media bringing the personality of the venue to life.

JUDGE’S PROFILE

MEET SUSAN CHAPPELL, DIVISIONAL DIRECTOR AT MITCHELLS AND BUTLERS, AND NEXT YEAR’S ESTEEMED JUDGE FOR THE BAR MAGAZINE BEST DINING CONCEPT AWARD.

HOW ARE YOU FEELING AHEAD OF THE BAR MAGAZINE AWARDS JUDGING DAY?

I’m thrilled and honoured to be a judge for this year’s Bar Magazine Awards. These awards celebrate the best of our industry and recognise the incredible hard work, passion and dedication of our hospitality stars.

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?

The Bar Magazine Awards are a prestigious highlight of the year. I was drawn by the opportunity to recognise the exceptional talent within our industry. Taking time to appreciate outstanding achievements is crucial. The passion and dedication demonstrated by the nominees is truly inspiring. These awards celebrate the heart of our industry and remind us why we love what we do.

AS THE JUDGE FOR THE BEST DINING CONCEPT AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN NOMINATIONS?

I am looking for inspiration and innovation, a strong culture, a strong sense for sustainability, and excitement! A successful concept with people and guests at the heart of the brand is what I feel is truly important.

FINALLY, WHAT DO YOU HOPE TO ACHIEVE THROUGH YOUR ROLE AS A JUDGE?

I hope my experience in the hospitality industry will bring a strong foundation of fairness, an eye for quality, innovation and success to my role. My goal is to award a dining concept that is not only respected and admired, but also deeply rooted in exceptional guest experiences and a thriving team culture.

www.mbplc.com

These awards celebrate the heart of our industry and remind us why we love what we do.

MADE BY HAND FOR GENUINE CHARACTER

BENROMACH AGED 10 YEARS

Only ever matured in the finest oak casks, our TEN YEARS OLD single malt delivers delicate forest fruits and creamy malt, rich lasting Sherry notes and just a touch of our signature Benromach smoke.

DARK SPIRITS

WE LOOK TO THE DARK SPIRITS CATEGORY, OFFERING INSIGHT ON THE LATEST TRENDS, INNOVATIONS AND DEVELOPMENTS AMONGST RUM, WHISK(E)Y AND MORE!

A PROCESS OF PERFECTION

THE TEAM AT BENROMACH OFFER A FIVE-STEP LOOK AT THE UNIQUE COMBINATION OF TRADITIONAL METHODS AND PERSONAL TOUCH THAT CREATE BENROMACH WHISKY.

1

MALTING, MILLING AND MASHING

Recalling the Speyside tradition of topping up fires with cuts of peat when coal ran low, we malt our locally grown Scottish barley with a little peat smoke to our exact specifications. This creates the subtle, smoky Benromach character. This is then ground into grist in our 120 year-old four-roller Boby Mill. In the mash, we mix the grist with water drawn from the same source used by Benromach for 120 years. Our pure, soft water rises in the Chapelton Spring in the Romach Hills, just a couple of miles behind the distillery. Three waters of increasing temperature extract the flavour and goodness from the malted barley and start the process of converting the starch in the grains into sugar. A couple of turns of the gear in the mash tun leads to cloudy wort for a complex and malty profile.

2

FERMENTATION

The liquid then undergoes a long fermentation process, lasting for between 3 and 5 days. This takes place in our larch washbacks. Unusually, we use two different types of yeast; brewer’s and distiller’s yeast, which gives a more complete fermentation - this all contributes to the development of more complex flavours.

DISTILLATION

Double distillation through two bespoke copper pot stills creates a medium bodied spirit suitable for variable lengths of maturation. The wash still is settled by hand, using the expertise and experience of our distillers and a traditional water test used to gauge purity. The skill of our dedicated distillers is especially critical when it comes to cutting the spirit, the moment when they consider the new spirit to be of the highest quality. This ‘sweet heart’ of the run goes to spend years maturing in our first fill-casks.

FILLING

Good casks are crucial for creating good whisky, and most of the flavour and character comes from using oak casks for the first time after their initial use for bourbon or sherry making. These first-fill casks are used exclusively at Benromach and this plays a crucial role in the development of our mellow and sweet flavours. We keep tight control of the whole maturation process so that the wood holding our spirit lends just the right characteristics to our whisky.

3 4 5

MATURATION

After hand-filling a cask with fresh Benromach spirit, we roll it to one of our traditional dunnage style warehouses. Storage in dunnage warehouses ensures consistent temperatures and the ideal conditions for maturing single malt whisky. When the whisky is ready for bottling, the final result is a handmade whisky with true character that automation has yet to replicate.

www.benromach.com

THE DARK SIDE

IN THIS CATEGORY REPORT, WE HEAR FROM EXPERTS IN THE FIELD WHO SHARE THE LATEST INSIGHTS AND TRENDS OF ALL THINGS DARK AND AGED!

As the winter season draws in, it is no doubt that consumers are more inclined to reach for darker spirits for that added warmth. With this in mind, now is the perfect time to look to your dark and aged spirit offerings!

Stuart Ekins, Founder of Cask Liquid Marketing, comments on dark spirits’ versatility, “The dark spirits category is incredibly diverse in terms of flavour profiles and there is something to suit every drink style and palate, from Rum to Whisky to Brandies, and everything in between. Given customer’s growing interest in the provenance and quality of what’s in their glass it makes sense for venues to be able to offer diverse and considered recommendations.”

Charlotte Besley, UK Brand Manager at Marussia Beverages UK, agrees, “Dark spirits are incredibly versatile and can be

DARK SPIRITS

Dark spirits are incredibly versatile and can be incorporated into every step of the customer journey.

incorporated into every step of the customer journey. From cocktails at the bar to digestifs and dessert recipes.”

The whisk(e)y category is one that has seen immense innovation in the last few years – with the rise of Japanese variations, increased premiumisation and more smaller, craft independent distillers.

Mark Newton, Head of Brand at Waterford Distillery, comments on the recent growth of the whisk(e)y category, “Notably it’s the sheer diversity of what’s been offered in terms of flavour profile from world whisky producers, from Ireland to Japan, all made with inherently different production values and techniques. For someone genuinely curious about flavour, there has never been a better time to explore whisky.”

The Irish whiskey category is also expanding, as Michael Jacob, Drinks Sector Manager at Bord Bia – The Irish Food Board, reveals, “Irish whiskey has experienced phenomenal growth over the past decade, with exports totalling over £776 million in 2023 serving 119 markets. Its position as a premium offering is key to its appeal as growing numbers of consumers globally – particularly in drinks led venues – actively trade upwards in their spirit preferences. This premium nature is a result of the renaissance of new distilleries being established in Ireland, from just 4 in 2010 to over 50 today.”

What once was quite a strict and formal category, is now one of huge innovation and creativity; the rules of whisk(e)y are seemingly blurring! This makes it the perfect category for curious guests seeking new tastes and flavours.

Mark explains, “Whisky is incredibly versatile and there is much debate in the industry on how and when a whisky should be enjoyed. I mean, what even is ‘whisky’ today? Single malt - either made to industrial vs craft standards. Rye whiskies perhaps, or something in between? Aged in Ireland or Taiwan?

“When served on its own, what glass? Water, yes or no – and if so, how much. Ice or no ice? That’s before we get into the world of mixology, where a robustly well-made single malt can offer so much to cocktails. The whisky category today is ideal for more inquisitive people.”

Shining a light on what’s popular within the category, Liam Belton, Trade Lead at Master of Malt Trade, comments, “Whisky has a connotation of giving a really punchy, high abv serve, but that is starting to change. Whisky highballs seem to be growing in popularity again, with bartenders getting pretty creative to step well away from the classic whisky & soda, but incorporating liqueurs and different mixers. We are also seeing more cask strength liquids being used in shorter cocktails - this enables the venue to use less liquid but keep the flavour.

DARK SPIRITS

Whisky has a connotation of giving a really punchy, high abv serve, but that is starting to change.

“One thing that we think will be growing in popularity is the whisky spritz! Off the back of the huge social media movement around spritz’s last year, people are getting experimental with their spritz and looking to try new things. Bourbons and some of the sweeter whiskies work really well in them,” he adds.

Rum is another category showing significant growth – largely due to the premiumisation that’s taking place.

Ian Burrell, Global Rum Ambassador and Co-founder of Equiano Rum, explains, “The premium sector of the category is showing growth and there is more awareness of rums that are deemed to be more than just a product that you mix.”

Like other dark and ages spirits, rum is extremely versatile, offering bartenders endless possibilities when creating drinks to wow guests.

“Rum is the most versatile of spirit, as there are so many different styles and interpretations on offer. From big robust Jamaican rums, to subtle light, dry Puerto Rican Rums. From the grassy aromatic Agricoles from Martinique to the “Sweetened”, fruity rums with the legal amount of sugar added to them; there is a rum for everyone that enjoys spirits. It can be great with your favourite mixer and excels in a tropical cocktail. And with a growing amount of matured rums on the market it can be enjoyed neat, on the rocks or with a dash of water, especially the cask strength expressions,” Ian continues.

To meet the demand for guests’ increasing curiosity surround the dark spirits category, promotion is key.

NOT YOUR CLASSIC WHISKY

CONCEIVED, DISTILLED, BOTTLED AND MATURED ON ISLAY, SCOTLAND. PLEASE DRINK RESPONSIBLY.

The premium sector of the category is showing growth and there is more awareness of rums that are deemed to be more than just a product that you mix.

Stuart urges venues to engage guests through tastings and food pairings to really make the most their dark spirit offerings, “Allowing customers to try things for themselves is key, and a great way to bring people into a spirit is through a guided tasting, or food pairing events. Staff recommendations still go a long way too, particularly if they are tailored to their guest’s preferences. If the bar team is educated and passionate about the dark spirit offering then their guests soon will be too!”

Charlotte agrees, highlighting guests’ increasing demand for immersive experience in the on-trade, “The consumer demand for unique experiences is increasing. To help your venue stand out, try adding tasting flights to your menu. For example, “A Taste of Jerez”. Starting with light sherries from the Sanchez Romate winery (Manzanilla, Fino, Amontillado) that deepen in colour and complexity (Palo Cortado, Oloroso, Pedro Ximenez), ending with Cardenal Mendoza Brandy de Jerez.

“Adding drink pairing suggestions to your menu, can also improve the customer’s experience and increase spend per head. For example, Cardenal Mendoza brandy pairs perfectly

with chocolate and coffee, making it an excellent suggestion for desserts and digestifs.”

When it comes to effective promotion, staff education is imperative; the more clued-up your staff are on your winder dark spirit offering, the more customers are inclined to explore, which, in turn, heightens the guest experience.

Liam supports this, “Making a spirit more accessible to the end customer begins with education of the people behind the bar – they need to understand the category and be able to impart advice and guide customers on their exploratory journey. So it is imperative that brands invest in education of the staff.”

Jason Moore, Managing Director of the Westland distillery, agrees, “Informed staff can passionately convey the story behind a spirit, its production process, and its unique flavour profile. This creates intrigue and encourages guests to explore.”

Ultimately, the dark spirits category offers endless exploration for guests, making it essential for venues to be embracing and expanding their range of aged spirits. To meet consumers’ growing curiosity around dark spirits, education and knowledge for operators is key.

RHUM TAVERN

GABRIEL DE-VERE, INDUSTRY VETERAN AND FOUNDER AND OWNER OF RHUM TAVERN, TELLS ALL ABOUT THE CITY’S NEWEST EXPERIMENTAL COCKTAIL BAR – AN INCREDIBLE HANDMADE SPACE, INSPIRED BY THE LEGENDS OF THE 17TH CENTURY GOLDEN AGE OF PIRACY.

PLEASE TELL US A BIT MORE ABOUT RHUM TAVERN, DETAILING THE STORY BEHIND THE VENUE.

The Rhum Tavern is a development from the events company that I ran; I built production equipment for brand exercises, the most successful one being a ship we partnered on for Captain Morgan. From here, I developed the hull of a ship concept that I thought would be great fun as a full-time bar. So, we hand built The Rhum Tavern in the same fashion, in part due to market testing.

TALK US THROUGH THE BAR’S COCKTAIL MENU; HOW WAS THIS CURATED?

The cocktail menu dates back to my love of the map from The Goonies, which in turn was inspired by Mad Magazine. I screen-grabbed it and rebuilt it in Photoshop as the base for the menu – it took quite a few months! The drinks themselves were an evolution mostly from the design concept, as I built all of the glassware by hand, one by one; the drinks were conscripted by the ideology around how to encompass flavours from across the globe whilst complementing the glassware. Coming from London, I feel especially proud to have been exposed to the culture and

The drinks were conscripted by the ideology around how to encompass flavours from across the globe whilst complementing the glassware.

food which has, in turn, been an inspiration for many of the drinks in the menu. Our serves list includes Truffle Shuffle, which showcases Bourbon infused Baby Ruth and Guinness punch. Some drinks have been easy to build, whilst others have been like pulling teeth to try and fit!

ONLY RECENTLY LAUNCHED, HOW POPULAR DO YOU SEE RHUM TAVERN BEING AMONG GUESTS; AS AN EXPERIMENTAL RUM BAR, HOW WILL YOU OFFER AN EXCEPTIONAL EXPERIENCE FOR A VARIETY OF DIFFERENT GUESTS?

While The Rhum Tavern only recently opened in September, we are hopeful about its future. We recognise that, within the industry, the experimental market seems is doing very well (Mr Fogg’s, The Little Yellow Door, etc). The Rhum Tavern continues that journey and sits in a space that we all inherently have a love of.

The team have all grown up with a love for both dinosaurs and pirates, and so this is an exploration into this space. One does have to be careful to not turn the concept into a Disney ride, and so we have been mindful of that at every turn.

We have set out to not only be a destination bar, but to also offer an experience for the locals. So, in the menu design, we have made sure to include signatures, classics and some amazing wine and beer offerings, as to not exclude any customer preferences. All of the above are important milestones, but none more so than the expert hospitality we wish to offer – we have built the team with this in mind. Past all the bells and whistles, we want to become a ‘local’ for our area, a home for the industry, where individuals can visit solo or as a group and have the same care and love of being looked after. This is the very core of what we would like to reflect as a team at The Rhum Tavern.

IN YOUR OPINION, WHAT MAKES RUM SUCH A WONDERFUL SPIRIT; AND THEREFORE, WHY WAS IT IMPORTANT TO SHINE A LIGHT ON IT THROUGH RHUM TAVERN?

Rum has been in the spotlight for the last decade as being the next category to explode, and currently we are seeing that. Rum sits in a unique place, as it is both column and pot stilled and can come out ready-for-use and aged! Alongside the growth that we are seeing and the fact that the market has doubled, we have some amazing distilleries, like Two Drifters and DropWorks, pushing the boundaries, which is great to see. After gin having dominated for the last 15 years of so, it is amazing to see a movement towards rum.

The Rhum Tavern is an exploration into the space; we have selected the rums – or Rhums – we are working with to reflect the global exchange that has been developing for some time. We are an experiential bar, but it is the liquid that plays a pivotal role in what we would like to achieve as both a training ground and a unique bar in London.

PLEASE TELL US THE BAR’S SHORT AND LONGTERM GOALS; LOOKING TO THE FUTURE, WHAT DOES THE TEAM AND VENUE HOPE TO ACHIEVE?

Ou short-term goals are simple: to break even! Evolving from an operator to an owner brings an emotional engagement that I have never before experienced. Openings are hard enough with costs, experience, service, etc, but this is a new level of pressure. Outside of this, we hope that, in an ideal world, The Rhum Tavern will be recognised among a mix of great experiential bars with a ‘Cheers!’ feel. To be able to compete within the industry that we love so much would be a dream for us as a team.

DISCOVER THE EQUIANO RUM CO.

CREATED

BY GLOBAL RUM AMBASSADOR,

IAN BURRELL, EQUIANO IS THE WORLD’S FIRST AFRICAN & CARIBBEAN RUM – TAKING THE CATEGORY BY STORM!

The Equiano Rum Co. is the world’s first African & Caribbean rum brand, offering three award-winning rums: Equiano Original, Equiano Light and the first Equiano Rum Vintage, Ominira. Since its launch in 2020, Equiano has become one of the fastest-growing independent rum brand globally and the first to be enjoyed on every continent.

Co-founders Aaisha Dadral, Amanda Kakembo and Ian Burrell set out to create something category-defining, whilst reclaiming the narrative around the history of rum, which is why Equiano is the only rum named after an enslaved historical figure –Nigerian-born writer, entrepreneur, abolitionist and freedom fighter Olaudah Equiano.

BEHIND THE LIQUID

Global Rum Ambassador Ian Burrell created this acclaimed rum in collaboration with IWSC & ISC rum Producer of the Year Richard Seale. Each bottle of Equiano is a blend from some of the best emerging African distilleries and the world-renowned Barbadian distillery Foursquare. Bringing these two rum purists together means that Equiano is 100% true rum, completely uncompromised, natural with no spices, no additives and no added sugar. It’s just rich and deep in flavours that come from the ex-Cognac and ex-Bourbon barrels that it tropically matures in.

Recognised by the world’s most prestigious spirits awards,

Equiano Rums have achieved annual gold medals from: Spirits Selection, San Francisco World Spirits Competition, International Wine and Spirits Competition (with over 96 points for Original and over 98 for Ominira!) and International Spirits Challenge, making the liquid one of the most highly acclaimed rums in the world today.

GOING BEYOND THE POUR

Equiano the man was born in 1745 in Africa. Aged 11, he was kidnapped and enslaved through Transatlantic Slave Trade. Equiano saved and paved his way to liberation through selling puncheons of rum. Eventually settling in the UK, Equiano became a prominent abolitionist. As one of the first African writers to have work published, Equiano’s powerful autobiography – ‘The Interesting Narrative of Olaudah Equiano’ - informed the Slave Trade Act of 1807, impacting the freedom of people all over the world.

To honour the remarkable life and work of its namesake, Equiano Rum Co. goes beyond the pour. The majority BIPOC and female-owned brand proudly pledges 5% of global company profits and £/$2 of every bottle sold through www.equianorum. com to Anti-Slavery International, contributing to changing the lives of over 17,000 people to live a life free from modern-day slavery.

ABOUT THE RANGE

Equiano Original is a limited-batch blend of Mauritius molasses rum matured in ex-Cognac casks and Barbados molasses rum from the award-winning Foursquare Distillery barrelled in ex Bourbon casks. The 43% ABV rum delivers notes of dried fruits such as raisins combined with sweet toffee, butterscotch, and caramel and touches of oak, anise, sweet pepper and a hint of bitter orange peel on the finish.

Equiano Light is a refreshingly unique blend of lightly aged molasses rum from the Caribbean, fused with fresh sugar cane juice rum from Africa and has a sophistication you might expect

from a darker rum. The 43% abv rum delivers aromas of light tropical fruits, citrus oils and hints of green apple as it warms and acclimatises to your glass.

FIRST EQUIANO VINTAGE – OMINIRA

Ominira, is the first release from the Legacy Blends Series, a collection of rare vintage blends celebrating the art of Rum blending and the remarkable journey of our namesake, Olaudah Equiano. In Yoruba, a language spoken in West Africa where our namesake was born, Ominira means “Freedom”. Freedom to create and to marry vintage rums from the African continent with rare rums from the Caribbean.

The rare blend of perfectly aged rums has been respectively matured in Bourbon and Cognac casks, with a touch of Sherry cask adding incredible depth and richness to the liquid. Matured for a minimum of 11 tropical years, this 52% ABV rum features aromas of ripe banana, sweet molasses, vanilla, allspice and cedarwood on the nose, before revealing luscious notes of dark chocolate, sweet caramel, tropical fruits, and buttery oak on the palate. Ominira’s mid-palate introduces a delightful spiciness with cinnamon and nutmeg adding unique depth, while a long and satisfying finish showcases the exceptional balance and smoothness of the rum.

Discover more about Equiano rum: @equianorum and equianorum.com

“Equiano is a new style of rum. One that combines two rum cultures. African and the Caribbean. An unadulterated rum that is best appreciated the way that YOU like to drink your spirits. Neat, on the rocks, with your favourite mixer or in a cocktail, this is a rum that you’ll discover, enjoy and then share.”

Ian Burrell, Global Rum Ambassador and Co-founder of Equiano Rum

DISCOVER RUMP@BLIC

A RUM MADE BY BARTENDERS FOR BARTENDERS, RUMP@BLIC OFFERS

BARTENDERS A WORLD OF ENDLESS POSSIBILITIES WITH THEIR FASCINATING AND INNOVATIVE RANGE.

Rump@blic (pronounced “rum-public”) is on a mission to redefine the world of rum by celebrating its global origins while blending them with Italian craftsmanship. Inspired by the rich history of sugar cane routes, Rump@blic explores the diverse “Rum Belt,” selecting rum styles from across the globe and enhancing each origin’s unique characteristics by utilizing a range of sugarcane varieties and aging techniques. Their multi-origin approach unites different distillation methods and aging processes to create something truly distinctive, offering an innovative take on traditional rum.

The Rump@blic Origins Line is crafted for rum purists, focusing on the raw and distinctive essence of rums from various regions, whether to be sipped neat or in a perfectly crafted classic cocktail. The Origins Line showcases three key expressions:

African Rum Identity: A blend of column and pot still rums from Ghana and eSwatini, this rum boasts a balanced aromatic profile, with peppery and slightly spicy notes adding complexity.

Spanish Rum Identity: This expression combines Spanish and Venezuelan rums, where floral notes enrich its full-bodied and fragrant aroma. The rum is soft and rounded, offering an aromatic and structured taste with a floral, light touch.

Indochinese Rum Identity: Originating from Thailand and the Philippines, this rum delivers a smooth and rounded taste, with hints of spice and liquorice for a unique, exotic experience.

Meanwhile, a key feature of Rump@blic’s Sicilian Legacy collection is the finishing process, which takes place in the historic Florio Cellars in Marsala, Sicily. Under the care of the Master of Florio Cellars, the rum matures in Marsala casks, with the

influence of the Mediterranean Sea breeze adding a distinctive character to the final product.

The Sicilian Legacy No.2 offers a 100% Jamaican pot still rum blended in a single batch, which is rounded and softened by aging in Marsala Florio Barrique casks. The result is a rum that is ripe, intense, and full of tropical flavours, delivering a unique sipping experience.

Meanwhile, Sicilian Legacy No.3 represents the meeting of two worlds, where the boldness of Jamaican pot still rum is harmoniously balanced with the smoothness of Venezuelan column still rum. This blend is enriched by the Marsala cask finish, resulting in deep layers of toffee, vanilla, and spices, celebrating both Jamaican rum culture and Sicilian tradition. By honouring traditional rum-making techniques while exploring new avenues, Rump@blic takes its audience on a sensory journey that bridges the Caribbean and the Mediterranean. Each bottle is an invitation to experience premium rum craftsmanship, reimagined with a unique Sicilian twist. Whether you’re a rum connoisseur or simply curious, Rump@blic offers a truly exceptional taste of the world’s finest rum traditions.

www.rumpablic.it

RUMP@BLIC MOJITO

INGREDIENTS

45ml Rump@blic Origins Spain & Venezuela

3 tbsp Brown Sugar

8 Mint leaves

RUMP@BLIC DAIQUIRI

INGREDIENTS

40ml Rump@blic Origins Ghana & eSwatini

20ml Lime juice

10ml Sugar syrup

RUMP@BLIC MAI TAI

INGREDIENTS

60ml Rump@blic Origins Thailand & Philippines

15ml Orange Curacao

15ml Orgeat syrup

10ml Lime juice

A BLEND OF EXQUISITE BALANCE

STEPHANIE PECK, UK BRAND AMBASSADOR OF ARDRAY WHISKY, TELLS US MORE ABOUT THE NEW PREMIUM BLENDED SCOTCH WHISKY, WHICH IS DRIVEN BY TASTE AND CHARACTER.

PLEASE INTRODUCE ARDRAY TO OUR READERS; 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.

WHAT SETS ARDRAY APART FROM OTHERS; IN TERMS OF HOW IT IS MADE AND ITS INGREDIENTS?

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. The award-winning blending team responsible for Hibiki.

You of course 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 characters. Four flavour block blends are then created, ahead of blending the final Ardray release. The blenders have also employed a two-stage solera process when blending. Meaning the vatting’s of both the flavour block blends and the final Ardray whisky blend are never emptied. Instead, the blenders are continually blending the components they need into them.

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 the blenders felt important to include in a new blended scotch.

WHAT QUALITIES MAKE ARDRAY AN EXCEPTIONAL SERVE FOR GUESTS IN WET-LED VENUES?

It has been wonderful to see such a positive reaction to the drinking experience that Ardray offers, over the first year since its release. From both whisky drinkers and bartenders at leading venues in the UK who have chosen to list and serve Ardray to their guests.

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. We are thrilled that Ardray is being so well received and excited when it won gold at the 2024 World Whisky Awards.

HOW DOES ARDRAY APPEAL TO A RANGE OF DIFFERENT TASTES AND GUESTS, FOR PERHAPS THE WELL-VERSED WHISKY LOVER AND THE UNSEASONED DRINKER?

Blends are complex and I believe they have a different drinking experience to offer whisky drinkers. Layers of flavour, perfectly balanced by the skill of a blender means you experience a greater journey on the palette.

Blends are not often designed to be challenging, which can be great if you are starting out trying new whiskies. However, Ardray being a malt rich blend with component parts from three different decades, offers real character & complexity for more seasoned whisky drinkers.

To find out more, head to www.ardray.com

THE SPIRIT OF IRELAND

MICHAEL JACOB, DRINKS SECTOR MANAGER, BORD

SHINES

A LIGHT ON IRISH WHISKEY, SHARING MORE

BIA –

THE

IRISH FOOD BOARD,

ABOUT

THE SPIRIT OF IRELAND DRINKS PROGRAMME.

PLEASE INTRODUCE BORD BIA – THE IRISH FOOD BOARD TO OUR READERS, DETAILING THE STORY AND INSPIRATION BEHIND THE SPIRIT OF IRELAND DRINKS PROGRAMME.

Bord Bia is the Irish Government agency tasked with supporting the sustainable development of the Irish food and drink industry. Through events like the Spirit of Ireland, we facilitate awareness, interaction and relationship building between Irish producers and global customers. We achieve this through our global network of 15 offices, including the UK, combined with our world-leading expertise in market and consumer insight.

The Spirit of Ireland is our flagship drinks programme and is an exciting, interactive education event aimed at industry professionals – from bartenders and hospitality staff to employees of off-licences/retailers. Hosted by an industry expert, you will take virtual reality tours through some of Ireland’s most renowned distilleries; learn about the four different styles of Irish whiskey – Single Grain, Single Malt, Single Pot Still, and Blends of these; and enjoy sensory experiences that bring their distinctive flavours and aromas to life.

You’ll see how centuries of history have given way to a modern renaissance in Irish distilling and understand how the different styles of Irish whiskey are key to its appeal and versatility. Along the way, you’ll meet some of the personalities passionate about unlocking Irish whiskey’s potential and discover the stories behind Ireland’s other spirit successes, including our famous cream liqueurs and flavoursome gins.

WHAT SETS IRISH WHISKEY APART FROM OTHERS; WHAT QUALITIES MAKES IT AN EXCEPTIONAL CHOICE FOR WET-LED VENUES?

Ireland’s whiskey is recognised internationally for its remarkable fusion of heritage and innovation. Over the last two decades, a range of exciting new distilleries – in addition to some of the world’s longest established – have made Ireland’s fertile landscapes a place of discovery for those who enjoy the lighter, smoother taste and subtle flavours of triple distilled whiskies.

Irish whiskey’s position as a premium offering is key to its appeal as growing numbers of consumers – particularly in drinks led venues – actively trade upwards in their spirit preferences. This premium nature is a result of the renaissance of new distilleries being established in Ireland, from just 4 in 2010 to over 50 today.

HOW IMPORTANT IS SUSTAINABILITY TO IRISH WHISKEY PRODUCERS; HOW IS SUSTAINABILITY EMBEDDED INTO EACH BRAND’S PROCESS AND FINAL PRODUCT?

Bord Bia established Origin Green over 10 years ago which at the time was the world’s first national food and drink sustainability programme. Origin Green is an independently verified programme where Irish food and drink producers develop plans to progress their sustainability efforts. These plans are reviewed annually to ensure we provide the best support for our client companies on their sustainability journeys.

In an era where sustainability is to the fore, Origin Green is driving the sustainability agenda throughout the Irish drinks industry, with seven Origin Green Gold Members now supplying the UK market.

WHAT

DOES

THE FUTURE HOLD FOR IRISH WHISKEY?

Irish whiskey is now exported to more than 119 markets and the category is expected to continue to grow over the next few years. For example, in the UK, Irish whiskey exports were valued at over £50 million in 2023 and have an expected compound annual growth rate of 1.2% from 2023 to 2028*, higher than any other leading whiskey category. There’s no time like the present to tell its stories to your customers and encourage them to discover their own.

www.irishfoodanddrink.com/spiritofireland

*Source: IWSR Drink Market Analysis Report, United Kingdom, 2024

There’s a story behind every glass of Irish Whiskey

With a 1,000 year history and as one of the fastest growing whiskey categories in the world, did you know that Irish Whiskey offers exceptionally rich sales potential?

Using Ireland’s plentiful source of natural ingredients such as pure water and premium barley, the industry’s passionate craftspeople create a superb range of Irish Whiskeys across Ireland’s state-of-the-art distilleries.

Irish Whiskey’s popularity currently extends to more than 140 international markets. In the UK, Irish Whiskey exports were valued at over £50 million in 2023 and have an expected compound annual growth rate of 4% from 2022 to 2027*, higher than any other leading whiskey category. There’s no time like the present to tell its stories to your customers and encourage them to discover their own.

*Source: IWSR Drink Market Analysis Report, United Kingdom, 2023

For more information please email Bord Bia at: BordBia.London@BordBia.IE

EQUITY, DIVERSITY AND INCLUSION

‘HOW IS EQUALITY AND EQUITY CENTRAL TO THE SUCCESS OF WET-LED VENUES?’: AN EXPERT OPINION PIECE COURTESY OF VICKY ILANKOVAN, EXECUTIVE DIRECTOR AT EQUAL MEASURES UK.

Some of the greatest challenges that wet-led venues face in 2024 are attracting and retaining skilled staff, as well as the hikes in energy and rental costs. Investing in the improvement of equity, diversity and inclusion (EDI) can directly help with the first and can also increase revenue that can combat the second.

Hospitality is the most culturally diverse industry in the UK, with 43% of workers being foreign nationals. In London, 48% of hospitality workers identify as female and 43% are from Black, Asian and minority ethnic backgrounds. However, when we look at many higher level and front of house roles in venues, there is a distinct lack of diversity. This narrow demographic at the top often leads to less variety of lived experiences, F&B reference points, and innovative idea generation. Multiple studies show that diverse teams perform better, with ethnically diverse workforces being 36% more likely to outperform the industry median on profitability. They are also 87% more likely to make better decisions, as they often ask more questions, process information differently, and have less blind belief in the status quo. Culturally diverse teams also solve problems more quickly and are more innovative – both important skillsets when operating a bar.

Not only that, research by WiHTL found that 62% of hospitality employees would “seriously consider” leaving their role if there was a lack of commitment to EDI in their workplace, whilst a study by BetterUp showed workplace belonging could lead to a 56% increase in job performance, a 50% reduction in turnover risk, and a 75% decrease in employee sick days. By fostering an inclusive environment where it is safe and welcoming for workers of all backgrounds and identities to be their authentic selves, you are able to attract and retain staff and improve performance. Conversely, a single incidence of “micro-exclusion” can lead to an immediate 25% decline in an individual’s performance on a group task such as bar service – a cost that many venues cannot afford.

If you have diverse staff in high level, front-facing positions, this signals to potential employees that they can thrive in this environment. However, the benefits do not stop here. Diversity of staff also attracts new customer bases and improves service across the board. If a guest from a minoritised background or identity is able to see themselves represented in your consumerfacing team, they may feel more comfortable in that space, as this suggests a more inclusive environment where they will be welcome and their needs can be met. New research has found that British businesses are losing up to £4.5 billion each year by overlooking Black, Asian and minority ethnic consumers. The purchasing power of the LGBTQ+ population in the UK is

currently estimated to be more than £7 billion each year. By not investing in true EDI, venues are missing out on so much, but it is not too late to change that.

To find out more, visit www.equalmeasuresuk.org/for-business.

BEER WITHOUT COMPROMISE

MARCO CILENTI, FOUNDER OF TWO ROCKS BREWING CO., INTRODUCES THE BRAND, DETAILING THE QUALITIES THAT MAKE THEIR LOW ABV BEER A CUT ABOVE THE REST.

PLEASE TELL US THE STORY OF TWO ROCKS.

The philosophy of Two Rocks is go big or go low.

The UK has an incredible beer scene. Whether that is elevating classic styles (Track, Red Willow) or pushing the boundaries to breaking point (Tartarus, Northern Monk) we are drinking broader in terms of who brews our beer and the style they produce.

We felt that the breadth of choice in style did not carry through to beer strength, where the choice available was circa 3.8% and above or dropping right down to something alcohol free.

Two Rocks is a 2.5% Pale Ale built to be your go low option for the times to take a step down from something stronger, or when you have one eye on the next day.

When brewing Two Rocks, we use a process called “Dry Hopping”. Essentially, this means adding additional hops to the brew once it is complete, to soak (Dry Hop) in the tank.

It’s a common practise amongst modern beers and gives it a big bursting aroma, soft, but full mouthfeel on the palette and clean tropical fruits, all of which you’d expect from a beer significantly higher in strength.

Accessibility is greatly important to us so we ensured Two Rocks is fully vegan and gluten free across keg and can right from day one.

WHAT SETS TWO ROCKS BEER APART FROM OTHERS; WHAT ARE THE QUALITIES THAT MAKE IT A GREAT CHOICE FOR WET-LED VENUES TO SERVE?

Two Rocks’ strength for a venue is its versatility and the emerging category in which it sits.

There has been an explosion in Alcohol Free beer options over

the last few years; however, many drinkers don’t see these as a legitimate option, preferring to move to a soft drink, or even stop drinking altogether if managing their alcohol intake.

Two Rocks appeals to these drinkers by solving this problem. From the venues perspective, it allows them to trade with the consumer more often and for longer resulting in incremental sales.

HOW DOES TWO ROCKS APPEAL TO A RANGE OF DIFFERENT GUESTS AND TASTES?

The classic beer styles have stood the test of time and are now (quite rightly) enjoying a renaissance. Today’s beer drinker has a high appreciation for quality, value and above all high consistency.

We all have different personal tastes, but if you appreciate quality, you will always appreciate a classic executed well.

WHY WOULD YOU ENCOURAGE WET-LED VENUES TO STOCK TWO ROCKS; HOW CAN THIS OFFERING ELEVATE THE GUEST EXPERIENCE AND BENEFIT THE VENUE AS A WHOLE?

Offering high quality choice, with genuine consideration for a customer’s needs – be that dietary or lifestyle – shows the customer they are valued.

Smaller category products are never intended to compete like for like with a venue’s top performers, but they do add value to a customer experience.

We have a few venues that tell us new customers come in specifically for Two Rocks, which of course we are delighted to hear.

www.tworocks.beer hello@tworocks.beer

TECHNOLOGY

WE FOCUS ON THE GROWING ROLE OF TECH WITHIN WET-LED VENUES, SHARING THE LATEST TRENDS AND INNOVATION WITHIN THE SECTOR.

LET’S GET DIGITAL

IN LINE WITH SEVENROOMS’ NEW CONSUMER AND OPERATOR DATA FROM THEIR FIRST ANNUAL UK RESTAURANT TRENDS AND DINER EXPECTATIONS REPORT, WE OFFER FIVE WAYS WET-LED VENUES CAN LEVERAGE TECHNOLOGY TO BENEFIT THEIR BUSINESS.

1

AI

With the constant birth of new innovation and advancements within the industry, it is now becoming easier for wet-led venues to carry out day-to-day tasks with the help of automated tech. In fact, new SevenRooms data shows that two-thirds of operators (66%) surveyed are using artificial intelligence (AI). Save yourself and your staff valuable time by embracing AI for admin tasks such as, website content, social media posts, job adverts and more. This can increase efficiency by allowing you and your team to spend this time on other, more pressing jobs like research and development and menu planning, for example, which can help elevate your venue entirely.

2

EMAIL & TEXT MARKETING

It is essential to leverage email and text marketing to engage with existing guests. However, SevenRooms have found that the secret to email marketing success is: the more targeted, then better. Their new data shows that while the industry standard for restaurant email open rates in the UK is around 18.5%, SevenRooms’ customers see an average of 38.8%. The key is smaller, more concentrated email lists, which in-turn, convert better and increase footfall and revenue. So far, from February 2024May 2024, SevenRooms’ UK customers using Email Marketing have generated over £1.33M and 50K+ covers with messages to 8.4M consumers. Text marketing is also on the rise, with SevenRooms research predicting that by 2029, the UK SMS marketing market will be worth over £46M. With an average open rate of 98% in the UK, text alerts are an unmissable tool for wet-led venues to tap into, providing the opportunity to share special offers, new menu previews and live entertainment schedules at the click of a button.

3

SOCIAL MEDIA

As the digital age continues, consumers are leaning further into social media to aid their decision making – especially when they’re looking for food and drink destinations. As guests turn to social platforms such as Instagram and TikTok to find their next new spot, it is becoming increasingly important for venues to stay ahead of the curve and ensure they’re showing their best side online – this includes content shared directly from the venue, but also, influencer marketing (paid or user-generated content) and paid advertisements. With SevenRooms data revealing that almost half of UK consumers (46%) try restaurants because of social media, investing time – and money – into your venue’s social media platforms, will make all the difference in attracting new guests.

4

RESERVATION SOFTWARE

Having a seamless and streamlined reservation software benefits both, the guest and the venue, and ultimately, results in increased bookings. Moreover, with data showing that more than half (57%) of SevenRooms reservations in the UK are made day-of, it is even more important that venues are on the ball with the help of an efficient and accurate booking system. Say goodbye to a paper booking system that is susceptible to human error, and hello to a centralised booking system that shows real-time availability and booking notifications!

5

DATA COLLECTION

As the demand for personalisation rises, so does the need to tap into all-important customer data! Capturing guests’ data – such as birthdays, order history, visit times and dietary requirements – through reservation requests and e-newsletter sign-ups, helps venues build customer profiles and therefore, target guests closely. With 42% of women more likely to be influenced by restaurants offering personalised surprises for birthdays and anniversaries, and 45% of men more likely to be influenced by restaurants knowing and honouring their dining preferences than women, capturing data is imperative meet the need of a variety of guests, providing the opportunity to offer them unparalleled experiences that they so crave.

*All data mentioned above courtesy of SevenRooms’ UK Restaurant Trends and Diner Expectations report available at: https://sevenrooms.com/research/

GETTING TECH-NICAL

WITH THE HELP OF EXPERTS IN THE SECTOR, WE LOOK AT THE RELATIONSHIP BETWEEN TECHNOLOGY AND EFFICIENCY WITHIN WET-LED VENUES, SHARING THE LATEST TRENDS AND INNOVATIONS WITHIN THE CATEGORY ALONG THE WAY.

With new advancements continuing to take the industry by storm, the role of technology within wet-led venues is growing – bringing operators, and their guests, a plethora of valuable benefits.

Tim Chapman, Chief Commercial Officer at Zonal, comments on the role of tech in the sector, “In an ever-changing hospitality landscape, technology has become an indispensable tool in helping bars and pubs streamline their operations, enhance efficiency, and improve their bottom line.

“However, its effectiveness in helping operators stay ahead of the curve depends on how it is used. Focussing on technologies that address specific operational needs that provide tangible benefits to both staff and customers, such as faster service, better data and insights, and frictionless guest experiences, is key to ensuring long-term success.”

David Lane, Founder and CEO of Find Larry, agrees, “Technology is there to reduce mistakes, save time and hopefully in turn cost.”

With the staff and skills shortage being a real problem facing operators within the industry, new technology, like Find Larry, offers a quick and easy solutions for venues at a click of a button.

“We focus on reducing labour costs and simultaneously

Technology is there to reduce mistakes, save time and hopefully in turn cost.

reducing the repercussions of being short-staffed. This sounds counter intuitive, but we believe at Find Larry that hiring additional staff on a shift to shift basis is the way to achieve this, and potentially the future of hospitality staffing, especially in seasonal venues. The Find Larry app is a tool that allows venues to post the shifts they need covering to a wide, yet local and responsive community,” David says.

As Tim mentioned, the most effective technology for wet-led venues are those that target specific needs and offer suitable solutions. Find Larry is revolutionising the way operators employ staff and cover shifts, increasing efficiency and reducing costs altogether.

David explains, “Venues will always have staffing issues if they continue to rely on the standard employment practices that are in place in other sectors. Hospitality has so many moving parts and variables that from week-to-week – or even day-to-day – you could go from needing a team of 30 to just a core staff of four.

“Posting shifts individually removes the need to retain too many staff long-term and also, offers the quick boost in numbers when trade demands it. On the flip side, everyone is feeling the

pinch at the moment so additional earnings picking up the odd extra shift on Find Larry is a welcome bonus for many,” he adds.

While technology is becoming essential in increasing efficiency and reducing costs for operators, it also holds real value for guests.

Paul Markey, Sales Manager at Lolly, comments, “Technology integration has become vital in hospitality. The most noticeable change being the shift toward table and app-based ordering systems, with the younger demographic often preferring to order and pay without needing direct interaction with staff, using QR codes or mobile apps instead.

“While personalised service is still important, technology enables faster service, essential in busy environments where speed and efficiency are crucial,” he finishes.

Tim supports this with some strong stats, “Consumers now expect technology to be part of their hospitality experience, particularly when it comes to mobile ordering, with 42% of customers wanting to use technology to place a drinks order, and the same (41%) for settling the bill. It is also a similar story with bookings, with nearly half (47%) of guests wanting to make

TECHNOLOGY

a reservation via technology or get reminders without having to contact someone (60%).”

However, Tim urges pub and bar operators to not underestimate the importance of human connection, stating that “55% consumers think a mix of technology and a human touch delivers the best hospitality experiences.”

For guests, seamless ordering and payment systems are essential – but they also value choice and flexibility.

“Consumers increasingly expect seamless tech integration during their visits. Preferring to manage everything—from ordering drinks to paying—through mobile apps for convenience. However, many still value the option of ordering at the bar, providing flexibility. The growing expectation for mobile ordering and online reservations highlights the need for venues to adopt advanced tech options to meet customer preferences,” says Paul.

Tech solutions like Lolly are effective as they not only answer consumers’ demand for seamless ordering, but also, bring a plethora of additional benefits to operators.

Paul tells us more, “Technology is crucial for improving efficiency by streamlining ordering, payments, and stock management. Lolly, for instance, offers pre-ordering and interval ordering systems, allowing customers to plan their orders, and reducing wait times. Cashless payment solutions speed up transactions, while loyalty and reward programs enhance customer retention. Our tech also tracks wastage, monitors stock levels across multiple locations, and can generate reports. Enabling staff to focus on customer service and less on administrative tasks.”

TECHNOLOGY

Venues will always have staffing issues if they continue to rely on the standard employment practices that are in place in other sectors.

As sustainability continues to be at the forefront of business operations in the on-trade, technology is becoming heavily relied upon to reduce waste, save energy and limit costs.

James Woodman, Operations and Marketing Manager at SmartDispense®, provides further insight into this, “Following the announcement that by April 2027 all commercial buildings in England and Wales must achieve at least a C rating on their EPC, it is critical pubs and bars take the necessary steps to increase their energy efficiency. For most operators this will be about taking small affordable steps.

“One example of this is HEINEKEN SmartDispense® technology, a ground-breaking piece of technology offered by HEINEKEN UK to help operators reduce their carbon footprint –particularly important, given one of the highest energy use areas within a pub or bar is the cellar,” he adds.

For operators, new and innovative tech like HEINEKEN SmartDispense® brings a plethora of benefits as James states, “The state-of-the-art dispense technology is designed to cut costs, increase profitability and quality, and reduce waste.

“In fact, HEINEKEN SmartDispense® can save operators 85%

in beer, water, chemical and CO² waste, per outlet per year, while simultaneously achieving an increased yield for every keg1.”

Being advanced in your venue’s sustainability efforts also holds true value for guests – with many now being more eco-conscious and greener in their habits.

James agrees, explaining, “In today’s environmentally conscious society, sustainability has become a critical factor for many consumers. A poll of 2,000 adults, commissioned by HEINEKEN SmartDispense®, revealed that almost a fifth (18%) of pub-goers now check a pub’s green credentials before deciding whether to enjoy a pint or bite to eat there2.”

Ultimately, technology is key in maximising efficiency for ontrade operators. When considering the areas your venue can adopt new and advance tech, it is important to clarify the problem that needs to be fixed and the solution the tech can offer.

1. Based on change from weekly to 6-weekly line cleaning. Recommended minimum throughput of 1 keg per week per tap, Heineken Internal Technical Services

2. Research commissioned by Censuswide, on behalf of HEINEKEN SmartDispense® between 26.07.22 and 01.08.22

SHIFT SEEKERS

DAVID LANE, FOUNDER AND CEO OF FIND LARRY, SHARES MORE ABOUT THE EXCITING NEW APP WHICH IS REVOLUTIONISING HOW WET-LED VENUES FILL SHIFTS.

WHAT INSPIRED THE BIRTH OF FIND LARRY; WHY DID YOU FEEL IT WAS CRUCIAL TO BRING THIS NEW AND INNOVATIVE TECHNOLOGY TO THE INDUSTRY?

Everywhere I have ever worked, be it a village pub, a fine dining restaurant or a wedding destination hotel, they have all struggled with staffing issues. The issues were and are all so similar, staff sickness, seasonality, availability etc., it means that regularly, businesses are facing busy, crucial shifts and services with not enough staff, or using expensive unreliable temp agencies. I knew there had to be an easier way, and using a car service app one day, I said to my wife, “imagine this but instead of requesting a ride, a business owner was requesting a waiter!”

WHAT SETS FIND LARRY APART FROM OTHER TECH AND PERHAPS, AGENCIES?

The heart of Find Larry is the user. So, we have designed it in a way that it is completely self-manageable, from download and account creation, to posting shifts, it is all done by the user themselves. Business operators can post a shift they need covered within minutes of even hearing about the App. No interviews, no drawn-out registration process, simplicity and control is key. Additionally, and possibly most importantly, is cost! I’ve done temp agency work and used temp agencies for my own businesses and the cost is extortionate. It’s not a viable option in today’s economic climate. With Find Larry, it is free to download, free to set up an account, no monthly subscriptions, it’s even free to post the shifts you need covering. Only a small fee is chargeable when the shift is actually covered. This means having the app installed and posting a shift costs you nothing but 90 seconds of your time, and you’re no worse off even if you don’t find cover that particular time!

HOW EASY IS THE APP TO USE FOR BOTH HOSPITALITY STAFF AND VENUE OWNERS AND MANAGERS?

If it could be easier to use, then please, do let us know! Once an account is set up, venue operators simply add a “new shift” fill in the details of what and when they need and PING, it’s posted on our 24/7 live interactive map. They’ll get notified whenever someone applies to cover the shift, and they can see the candidates profile including name, picture, resume, and importantly reviews and ratings of their previous Larry shifts from other venues. We call our users or hospitality staff “shift

seekers”; they can set up notifications to get pinged whenever a shift becomes available in their area. They’ll see the distance to the venue, what they’ll get paid and any information the venue feels they need. It’s a simple one click apply from there!

HOW IMPORTANT IS IT FOR VENUE MANAGERS AND OWNERS TO BE ABLE TO EASILY AND QUICKLY FILL AN AVAILABLE SHIFT; AND THEREFORE, HOW IS FIND LARRY SUBSEQUENTLY OFFERING A SOLUTION TO THE HOSPITALITY STAFF SHORTAGE?

The scene is all too familiar, you’ve got a double stacked service booked in tonight, two hours until doors open and your phone buzzes, your KP can’t come in! Now you have and could struggle through it, chefs and waiters chip in doing dishes when they can, taking them away from there important duties. Customers get neglected, waiting time for food sore, staff morale plummets, but you got through it. You also planted seeds in employees’ heads that they may want to start looking for a new job, only to have the same experience at their new venue, and eventually leave hospitality all together. That one busy shift without a KP has now potentially cost you your reputation with customers, your high standards of customer service, your timely execution of food, your staff’s mental health, and further contributed to the national hospitality staffing crisis.

OR…. You could take 90 seconds to simply post the shift on Find Larry to avoid all of this and have a wonderful, fully staffed, smooth service and reminisce after hours about the “old days” before Larry when you’d struggle through!

www.findlarry.co.uk

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!

KEEP SALES JUICY

EVENTS & ENTERTAINMENT

WE DELVE INTO THE RISING DEMAND OF IMMERSIVE EXPERIENCES IN THE ON-TRADE.

STIRRING EXCITEMENT

WITH HALLOWEEN AND CHRISTMAS JUST AROUND THE CORNER, WE OFFER FIVE SIMPLE WAYS TO EXCITE GUESTS AND ANSWER THE INCREASING DEMAND FOR IMMERSIVE EXPERIENCES IN THE ON-TRADE.

1

BOTTOMLESS BRUNCHES & HAPPY HOUR

Drinks packages are a great way entice guests into venues – and with pockets being tight, especially in the run-up to Christmas, happy hour and bottomless brunches offer visitors a sense of value in more ways than one! Making these exclusive drinks packages exciting is the key; holding a themed bottomless brunch with live music – perhaps at a time and day in the week where business is usually slower – provides guests a heightened experience, and offers your venue increased footfall. While social media remains a handy tool in growing brand awareness through user-generated content, these exciting and exclusive events can act as catalyst for organic growth, as more guests are inclined to share their experiences with friends and peers online. Fusing great food and drinks with something that cannot be touched, only felt, is something that guests are continually seeking in the on-trade!

2

SHARING PLATTERS

Wet-led venues are now social hubs offering far more than simply great tasting drinks. As guests value their time spent in the on-trade, with increased dwell time and a willingness to spend more for quality experiences, offering exceptional food offerings alongside drinks, is crucial. Sharing platters for groups of more than one encourages socialising, increases dwell time and fuses exceptional dining with fun and intrigue. Making these food offerings ‘Instagrammable’ will take your venue that step further, offering the perfect opportunity for increased brand awareness online.

TASTING & PAIRING MENUS

With food offerings becoming an increasingly essential part of wet-led venues, offering tasting menus which showcase exquisite food and drink pairings is a great way to impress guests and provide them something new and exciting. Tasting and food pairing menus offer the perfect opportunity to take guests on an immersive culinary journey –marrying tastes and flavour to create an altogether heightened experience. Alongside your venue’s drinks menu, consider offering a supplementary pairing menu with an array of small plates to stir appetites and increase intrigue. Venues can take this culinary experience a step further by including a theme or involving bartenders and waiters in the story-telling of the dishes, drinks and the relationship between them.

FLIGHTS

Looking to stir excitement around your drinks and spirit list? Offering guests exclusive tasting flights of a range of whisky, tequila or wine for example, can encourage curious consumers to explore different categories, meeting the demand for new and unique experiences. Tasting flights, which offer varied samples of a particular category, are the perfect way to stir conversation as guests crave new and exciting tastes. A quality tasting flight will include expert knowledge and insight from the server or bartender, and if executed correctly, these flights can act as a ‘masterclass’ for discerning drinkers and category experts alike.

3 4 5

INTERACTIVE EXPERIENCES & TOURS

Nowadays, guests are more curious as to where their drinks are being made, how they’re being made and who’s making them. Holding exclusive tours of your venue’s mixology lab, for example, or holding a cocktail masterclass, which offers a step-by-step process of drinks creation, is a fun and interactive way to engage those guests looking for unique experiences in the on-trade.

THAT’S THE SPIRIT!

IN THIS EXCLUSIVE FEATURE, WE TURN TO CATEGORY EXPERTS WHO PROVIDE UNMISSABLE INSIGHT ON THE GROWING DEMAND OF EXPERIENCES IN THE ON-TRADE.

It is no doubt that consumers’ demand for exciting and unique experience in the on-trade is growing year on year –and while this expectation continues to rise, wet-led venues are under increasing pressure to deliver guests something special.

From bottomless brunches and tasting menus, to live music and themed nights, wet-led venues have become far more than merely a place to enjoy good drinks; they are now social hubs where guests are met with a plethora of new and exciting experiences.

Jamie Hazeel, one of the Managing Directors at The Little Door & Co., reveals more about this growing shift, “As disposable income gets squeezed, the times people choose to spend become more special to them– and weighted with more expectation.

“It’s no longer enough just to open up an average room which serves non-descript drinks – and that’s no bad thing! It’s pushing the industry to think further outside the box in terms of how we can offer more interesting and engaging experiences to customers.”

Kam Dehdashti – also of The Little Door & Co. – tells us more about the venue’s concept, “The Little Violet Door is our 5th London flat, nestled in the heart of Carnaby. The flat draws from Carnaby’s heyday, the swinging 60s, and its fashion scene from the 60s, as well as being rooted in a British centric design, layering 60s vibes throughout the years to a more contemporary flat, fit for the current crop of flatmates. Beyond our usual quirks of varying rooms to party in, from living rooms to laundry rooms

and bathrooms, what makes this venue stand out is the open plan kitchen living room, where DJs play from the kitchen island to bring customers something novel and unique – the kitchen disco.”

What sets The Little Violet Door apart from others is the fact that guests can come as they are, with – in Jamie’s words – “No expectation to act in a certain way at a certain time.”

He continues, “Our venues offer an incredibly dynamic and engaging experience. Yes, guests are coming to eat and drink –but they’re also in fantastic home style interiors, with so many quirks, and details to explore. People can have whatever party they like; just like being at someone’s home, guests can relax in the living room, play games in the corner or dance in the kitchen!

“When crafting our customer experience, we continuously ask ourselves a simple question; “how do we stand out from the pack?” It’s imperative to do so if we want to offer a sense of value – and the same will be true for all venues.”

Like The Little Door Co., The Essence UK – an event brand that combines brunches, cabaret shows, catwalk experiences and day parties, offering a seamless experience from dining to entertainment –is also revolutionising and redefining the ontrade.

Alex Anderson, Director of The Essence UK, explains, “The demand for experiences in the on-trade sector is rapidly evolving. Guests want more than just great food and drinks—they seek immersive, memorable moments. People expect a full sensory experience, blending atmosphere, entertainment, and social

EVENTS & ENTERTAINMENT

People expect a full sensory experience, blending atmosphere, entertainment, and social interaction.

interaction. It’s no longer just about what’s on the plate or in the glass, but how the event makes them feel. Unique, shareable experiences are key in today’s market.”

An exclusive and sell-out event, The Essence UK has collaborated with some of London’s most high-profile bars and restaurants, offering attendees a night like no other, and venues the perfect opportunity to grow.

James Lewis, Director of The Essence UK, comments, “The Essence UK works closely with venues to bring them a new fun, engaging and enthusiastic audience who bring great energy and good vibes. The audience are from various industries and walks of life such as sports stars, reality TV, those with a professional corporate background, business owners, those who work in the private and public sector and more.

“By hosting our events, venues benefit immensely from increased foot traffic and heightened exposure through social media and other means. We provide everything from entertainment to set design, creating a unique atmosphere that transforms the venue into part of the event itself. The buzz generated from our events drives both social media engagement and word-of-mouth promotion for the venue. Our guests also love to spend a lot so that benefits venues very highly. We have consistently brought very good business to some of Mayfair and Central London’s most prolific venues.”

These exciting events and experiences also provide venues

a means of heightened brand awareness through social media and user-generated content – and with a new report from SevenRooms revealing that almost half of UK consumers (46%) try restaurants because of social media, extending your venue’s ‘wow-factor’ is a no-brainer.

James supports this, stating, “Events by The Essence UK are highly visual and interactive, encouraging guests to share their experiences on social media. This organic exposure amplifies the venue’s reach to new potential customers. Tapping into social media is crucial for venues to stay relevant and build lasting relationships with a wider audience.”

The Essence UK’s popularity is a testament to consumers’ increasing demand for experiences in wet-led venues, and this growth isn’t expected to halt anytime soon. Alex states, “The Essence UK is growing through the use of social media and collaborations with new venues, brands, and events companies.

“Short-term, we aim to refine our experiences and introduce fresh themes with different events and collaborations. Long-term, we plan to become a nationally recognised brand, potentially hosting large-scale festivals and international events.”

In summary, it is clear to see that the demand for immersive and exciting experiences in the on-trade shows no signs of stopping. Therefore, it is crucial for all venues to consider how they can meet this demand and offer guests a ‘feeling’ alongside an exceptional food and drink offering.

LET THE GAMES BEGIN

WITH THE HELP OF THE SOCIAL GAMING GROUP, WE REVEAL HOW WET-LED VENUES CAN FULFIL CONSUMER’S INCREASING DEMAND FOR EXPERIMENTAL ELEMENTS IN THE ON-TRADE.

THE RISE OF COMPETITIVE SOCIALISING

A night out playing bar games and having a drink is a centuries old pastime. So, it’s perhaps not surprising that consumer demand for competitive socialising venues has risen sharply in recent years. Research from property agent Savills shows a 38% uptick in competitive socialising venues since 2018.

Driven by changing social preferences and a desire for more engaging experiences, competitive socialising appeals to a broad demographic, particularly younger generations looking for memorable ways to spend their leisure time.

The KAM 2024 competitive socialising report found that the customer profile of ‘activity-led’ venues is markedly different to that of the typical UK wet-led venue, with nearly 60% of spend coming from the 18-to-34-year-old age groups (source: HDI), which is more than twice the level of sales they represent for total hospitality.

Young affluent males were the early adopters of competitive socialising, however, more recently, share of spend is being taken by females, older demographics and those from medium and low incomes.

WHY MAKE COMPETITIVE SOCIALISING PART OF YOUR OFFER:

• Engagement and Entertainment: Adding gaming solutions transforms a passive drinking experience into an engaging activity. This keeps patrons entertained, encouraging them to stay longer, which means increased revenue as customers buy more drinks.

• Increased Social Interaction: Games promote interaction between guests, which helps to break down social barriers and fosters a lively, energetic atmosphere. This can create a more positive, inclusive environment that draws in new customers and builds customer loyalty.

• Memorability and Return Visits: Unique gaming solutions create memorable experiences that are likely to be talked about and shared long after the visit. Guests are more likely to return if they associate the venue with fun, enjoyable experiences they can’t easily find elsewhere.

• Attracting New Demographics: Traditional wet-led venues may primarily attract a regular crowd of drinkers, but competitive socialising solutions appeal to a broader range of consumers. This includes younger audiences, corporate groups, and even families.

HOW CAN WET-LED VENUES SURF THE CREST OF THE COMPETITIVE SOCIALISING

WAVE?

This broadening of appeal represents an opportunity for wet-led venues looking to heighten their guest experience and increase revenue. Adding an experiential element gives customers another reason to visit. It also allows venues to attract more diverse audiences, including non-drinkers or those who might typically avoid a pub setting.

www.thesocialgaminggroup.com/social-games/

GETTING YOUR GAME ON

The Social Gaming Group offers high-quality gaming solutions, incorporating the latest technology. Their SHUFL tables and Flyby Darts booths are high-quality, commercial grade products, incorporating cutting edge technology. Flyby Darts, a next-level modern darts gaming experience has a choice of six games aimed at different levels. PlaySHUFL Tech caters for both beginners, with rules shared on the screen, and also appeals to more experienced players with the additional challenge of a choice of three games.

The team brings more than a decade of experience partnering with hospitality and leisure businesses to ensure that each customer has a bespoke solution that works for their venue. A complete 360 degree added value support package covers installation, staff training, tournaments, game development, 24/7 tech support and maintenance.

Pristine

WONDER ROOM

WITHIN THE NEWLY OPENED THE SINGAPORE EDITION EXISTS A REALM OF UTTER GLAMOUR AND STYLE – WONDER ROOM – THE CITY’S NEWEST EVENING ESCAPE. GIOVANNI GRAZIEDEI, DIRECTOR OF BEVERAGE AT THE SINGAPORE EDITION, REVEALS MORE ABOUT THE MESMERISING NEW VENUE THAT FUSES ELEGANCE AND INTRIGUE.

PLEASE TELL US ABOUT WONDER ROOM; WHAT IS THE CONCEPT BEHIND THE VENUE?

Wonder Room at The Singapore EDITION is a micro-club designed to blend opulence with boundless possibility. The name “Wonder Room” reflects the venue’s core concept—creating a space where glamour and intrigue converge, evoking a sense that anything can happen. From the moment guests traverse the mesmerising bronze mirror tunnel, they enter a realm where each night promises unique and extravagant experiences—whether it’s savouring a new cocktail at the lavish Gold Bar, enjoying a round of pool on the orange-hued antique table, or revelling in dynamic live performances. The versatility of the space allows it to adapt effortlessly to a variety of events, from intimate gatherings to grand celebrations, making every visit both memorable and eclectic. This dynamic adaptability, combined with the venue’s extravagant ambiance, ensures that Wonder Room remains a vibrant setting where sophistication and spontaneity converge, promising new moments of wonder with each visit.

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

The drinks menu at Wonder Room is crafted to harmonise with the venue’s glamorous and sophisticated ambiance. The selection focuses on invigorating and indulgent cocktails, with a nod to classic and timeless favourites. The menu is thoughtfully divided into three sections: agave spirits, martinis, and spirit-forward nightcaps.

The agave section features the signature Paloma, a zesty and refreshing tequila classic making a notable comeback. The martini

section highlights indulgent options such as the Belvedere 10 Martini, garnished with an olive topped with Oscietra caviar for a touch of luxury. The spirit-forward section includes sophisticated choices like the Vieux Carré, a complex blend of XO cognac and rye whiskey, ideal for discerning drinkers seeking a punchy and refined tipple.

Innovative combinations are also a key feature of the menu. For instance, the Clover Club blends gin with raspberry and velvety egg whites, while the smoky El Diablo mixes mezcal with cassis and ginger beer. Timeless options like the Old Fashioned and zesty choices like the Paloma complement the menu, enhancing the stylish and glamorous experience of Wonder Room. This selection is designed to align with the venue’s mysterious and dramatic theme, ensuring each cocktail contributes to a memorable and sophisticated evening.

WHAT, IN YOUR OPINION, SETS WONDER ROOM APART FROM OTHER BARS IN THE CITY;

AND HOW SUCCESSFUL DO YOU SEE IT BEING AMONG

VISITORS?

Wonder Room distinguishes itself with its unique combination of opulent decor and intimate micro-club ambiance. The use of dramatic design elements, luxurious furnishings, and a carefully curated cocktail menu and bottle serve, with some hidden gems in the selection to please the most demanding palates. Additionally, the venue’s ability to host various events and its ongoing calendar of exciting programming contribute to its potential success.

The venue’s speakeasy-style sister, Pink Room, adds another

The

versatility of the space allows it to adapt effortlessly to a variety of events, from intimate gatherings to grand celebrations, making every visit both memorable and eclectic.

layer of exclusivity. This intimate 20-seat space, available only for private bookings, offers a unique setting for those seeking a more secluded and personalised experience.

WHAT ADVICE WOULD YOU GIVE OTHER WETLED VENUES LOOKING TO ELEVATE THEIR OFFERINGS AND PROVIDE GUESTS WITH EXCEPTIONAL ON-TRADE EXPERIENCES?

To elevate their offerings, wet-led venues should focus on crafting a distinctive atmosphere that seamlessly blends style, comfort, and exclusivity. This can be achieved through thoughtful design, high-quality furnishings, and a unique theme that resonates with guests. A sophisticated drink menu that balances classic favourites with innovative options can significantly enhance the overall experience. Additionally, providing exceptional personalised service and creating memorable experiences through events and entertainment are crucial for standing out in a competitive market. While large clubs can sometimes feel impersonal, striving to build a sense of community, recognising

guests, and catering to their individual preferences can make a venue feel more intimate and engaging.

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

In the short-term, Wonder Room aims to establish itself as a premier nightlife destination in Singapore by delivering a remarkable opening event and attracting attention with its luxurious ambiance and curated entertainment.

In the long-term, Wonder Room seeks to become a cultural hub within Singapore’s nightlife scene. This includes maintaining a dynamic calendar of events, continuing to offer high-quality experiences, and expanding its reputation as a versatile venue for various occasions. The aim is to solidify its position as a leading nightlife destination and to continue evolving with trends and guest expectations.

editionhotels.com/singapore @wonderroomsg

THE HOME OF GLASSWASHING

DO YOUR GLASSES SPARKLE? IF NOT, WHY NOT? DOWNLOAD FREE GUIDES FROM WINTERHALTER, THE HOME OF GLASSWASHING, TO ENSURE SPOTLESS GLASSWARE THAT DAZZLES GUESTS.

If glasses aren’t spotless, they should be – especially if they’re washed in a commercial glasswasher. The experts at Winterhalter, ‘the home of glasswashing’, have put together a series of guides to help bars get the best results from their glasswashers. There’s also information about setting up a system so that they never have to hand polish glasses after they’ve been washed.

For all-round advice on achieving perfect glasswashing download the white paper, ‘Glasswashing in Foodservice: 9 tips for perfect glasses’. It looks at the common problems, such as streaks; what causes them; and how to solve them. There are several other advice articles, as well as all sorts of glasswashing information covering everything from chemicals to racks.

And if, after all that, a visitor is still stuck, there’s contact information so they can talk directly with their local Winterhalter glasswashing expert.

WE NEED TO STOP POLISHING GLASSES…

Do you polish glasses? Why? You don’t need to. With the right glasswasher, the right water treatment and the right chemicals glasses will be sparkling clean, and they’ll dry streak-free with no need to hand polish. “Think of the time you save and the breakages you avoid,” says Paul Crowley, Marketing Development Manager at Winterhalter UK. It’s also worth considering that polishing glasses is inherently unhygienic, because the cloth will transfer any contaminants to every glass it touches.

For example, Winterhalter’s UC Excellence-i undercounter glasswasher, used with Winterhalter chemicals, guarantees sparkling glasses, with no hand polishing, straight from the machine. Energy saving features are fitted as standard, and the VarioPower system adjusts water pressure to suit what’s being washed – from delicate wine stemware to robust beer tankards, everything gets cleaned perfectly and safely. With no need to polish!

Check out the guides at the Home of Glasswashing now. Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids.

For further details, call Winterhalter on 0108 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Directory

BEHIND THE BAR

Hoshizaki

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

Koldbox 01254 614444 sales@pentlandwholesale.co.uk www.koldbox.com @pentlandwholesale pentlandwholesale @pentlandw pentland-wholesale-ltd

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

BUSINESS

Bizimply

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

TNT Sports www.tntsports.co.uk @tntsports TNTsports @tntsports

Zonal 0333 234 1210 www.zonal.co.uk

ZonalRetailDataSystems zonaluk

DESIGN

Cult Furniture

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

Woodberry 01926 889922 mail@woodberry.co.uk www.woodberry.co.uk

DRINKS

Amaro Montenegro +44 751 609 8527 miriam.pomioli@montenegro.it www.amaromontenegro.com @amaromontenegro_ww amaromontenegroglobal

Beluga Vodka www.vodka-beluga.com @vodkabeluga belugavodka noblewoodgroup

Bottlegreen info@bottlegreen.co.uk www.bottlegreendrinks.com @bottlegreendrinks bottlegreen

DeKuyper +31 (0)10 42 79 700 royalinfo@dekuyper.nl www.dekuyper.com @de_kuyper_cocktails dekuypercocktailsuk

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

Gordon & MacPhail www.gordonandmacphail.com @gordonandmacphail gordonandmacphail gordon-macphail

HEINEKEN

+44 (0)131 528 1000 www.heineken.co.uk @heinekenukcompany heinekenuknews heineken

Hoxton Spirits London 020 3892 6780 hoxton@hoxtonspirits.com www.hoxtonspirits.com @hoxtonspirits HoxtonSpirit

Lanchester Wines 01207 521234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines

Paragon Brands +44 (0) 161 390 0019 hello@paragonbrands.co.uk www.paragonbrands.co.uk @paragonbrands paragonbrands @paragonbrands

Pernod Ricard UK www.pernod-ricard.com/en @pernodricard pernod-ricard

Thatchers Cider 01934 822862 info@thatcherscider.co.uk www.thatcherscider.co.uk @thatcherscider ThatchersCiderCompany @thatchers_cider thatchers-cider-company-ltd

The Secret Garden Distillery 0131 285 6833

info@secretgardendistillery.co.uk www.secretgardendistillery.co.uk @secretgardendistillery secretherbgarden the-secret-garden-distillery

Tipplemill Distillery info@tipplemill.com www.tipplemill.com @tipplemillgin Tipplemill Distillery

Golden Wonder 01536 204200

info@taytogroup.com www.goldenwonder.com @goldenwonderofficial goldenwonder

Lamb Weston +31 88 00 33 200 info@lambweston.eu www.lambweston.eu/emea lambwestonmeijeruk lambwestonemea

McCain Foodservice Solutions www.mccainfoodservice.co.uk @mccainfoodserviceuk @McCainFoods_B2B mccain-foodservice-gb

Midland Snacks 01536 204200

info@taytogroup.com www.midlandsnacks.co.uk tayto-group-limited

REAL Hand Cooked Crisps 01536 204200 info@taytogroup.com www.realcrisps.com @realhandcooked real-handcooked

ORGANISATIONS

Licensed Trade Charity 0808 801 0550 enquiries@ltcharity.org.uk www.licensedtradecharity.org.uk @ltcharity licensedtradecharity licensed-trade-charity

The Drinks Trust 0800 915 4610 supportline@drinkstrust.org.uk www.drinkstrust.org.uk @drinks_trust drinkstrust drinks-trust

UKHospitality 020 7404 7744 info@ukhospitality.org.uk www.ukhospitality.org.uk @ukhospitality UKHospitality ukhospitality

HOSPITALITY