venue profile
Swiss sophistication
Behind the scenes Interior design: Kanvass
Heritage, a new Swiss-inspired bar and restaurant, opens in Soho, London
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rom rich fondue with truffle, molten raclette and crispy rösti through to chateaubriand charbonnade on tabletop charcoal grills, the newly opened Heritage Restaurant & Bar in Soho takes Swiss food to a whole new level. With creative cocktails and dynamic fine wines added into the mix, the establishment brings something fresh and exciting to the capital. The venue, located between Leicester Square and Piccadilly Circus, is urban and effortlessly stylish. Exposed brickwork and
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industrial fixtures offer a stripped back feel, while leather banquettes, dark wood panelling and low-level lighting create an intimate ambience for guests to relax and unwind. The food menu comprises a selection of re-imagined dishes that blend the traditions of Swiss cooking with modern techniques. Many options have been designed for sharing, championing quality British produce and luxurious ingredients. Cheese lovers can indulge in the signature fondue, a combination of gruyère and raclette, served with Dedham Vale 30-day aged beef fillet and Cobble Lane charcuterie or seasonal vegetables, or try the Swiss national dish of rösti, crisp on the outside with soft buttery potato within, finished with comte cheese, fried onions and green apple. To complement these tasty Swiss-inspired dishes is a 200-strong wine list, which has been carefully curated by head sommelier Elena Serban. Showcasing varietals from the Alpine region, the finest vintages from Champagne, Burgundy and Bordeaux, as well as a number of New World wines, there’s something special for every plate and palate. The bar at Heritage, led by Filip Stribrny, can be enjoyed as part of the dining experience or as a stylish drinking destination in its own right. The cocktail list, created by drinks expert and mixologist
Zoran Peric, is divided into two categories: Bright Side and Dark Side, designed to accompany lighter plates or more rich, extravagant dishes. The Yuzu Collins, combining Roku gin, elderflower liqueur, yuzu juice, fresh ginger and tonic, sits within Brights, while those who prefer to walk on the dark side can try Maya’s Touch, a blend of Patrón Anejo, house sweet vermouth, Italicus Rosolio di Bergamotto and orange bitters. A collection of Hiballs are also available, featuring tall, refreshing cocktails, including the signature Heritage G&T, using a tailor-made Heritage gin from Scotland. Each drink also comes with its own expertly crafted crystal-clear ice block. Heritage has received a great response from guests since opening. “We want to hold our place as the premium destination for modern Swiss cuisine in London,” says Filip. “Starting from 13 September, there will be DJs every weekend as well as a soonto-launch brunch. We also plan to host wine dinners and mixology masterclasses. Watch this space!”
Contact Heritage, 18-20 Rupert Street, London, W1D 6DF Tel: 02039 957500 www.heritagerestaurant.co.uk
Cider
Apple of one’s eye traditionaL and FLavoured Cider Continues to CHaLLenge stereotYpes in tHe uk
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lthough cider is widely recognised as a refreshing summertime drink, autumn marks the busiest time of the year for cidermakers – harvest time. With apples at their ripest, the production process begins, inspiring a ripple of new products to satisfy the multifaceted tastes of British consumers. As a category, cider continues to perform strongly in the UK, with value sales of £1.94 billion across cider and perry in the on-trade, up 4% year-onyear, according to data from research specialist CGA. Apple cider dominates the market, however, flavoured ciders are proving an increasingly popular choice, currently representing 40% of volume sales. Traditionalists may disapprove of this new sub-category, but experimental creations, combined with the rising number of low and noalcohol variants, are making cider more approachable to consumers. The team at Westons are seeing strong volume sales for cider in non-traditional cider drinking regions. Head of business development Darryl Hinksman believes that this can be attributed to the popularity of fruit ciders in such areas. “Sales of fruit ciders are
raMborn puts LuXeMbourg on tHe gLobaL Cider Map Luxembourg-based producer Ramborn Cider Company is launching its range of sustainable, modern craft ciders and perries into global markets. Ramborn, which claims to be Luxembourg’s first cider company, is working to revive the rich history and tradition of cidermaking in the region, while working with farmers to “breathe new life” into meadow orchards throughout the country by adopting sustainable farming methods. The core range includes a 5.8% ABV Original Medium Dry Cider, a Luxembourgish Perry (5.8% ABV) made from fermented pear juice, Cascade Hopped Cider (7.4% ABV) and Farmhouse Dry Cider (6.5%). Primarily, Ramborn uses its namesake Rambo apple, an “all-rounder apple” and favourite around the village of Born, where the company is based, alongside Boskoop, Bohnapful and Luxemburger Triumpf varieties. Co-founder Adie Kaye says: “For a small producer, Ramborn has an extensive range of ciders and perries. Our core range appeals to both cider connoisseurs and consumers who are starting to discover or rediscover their love of cider and are looking for high-quality, interesting and sustainable choices.” The Ramborn range, which is available in 330ml bottles, 330ml cans and sustainable growler re-fill formats, can be found at selected on-trade and off-trade retailers across the UK, Iceland, Finland, Italy, Switzerland, Germany and the US. www.barmagazine.co.uk
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Cider
flourishing, and this is driven by the vast number of consumers seeking out sweeter, refreshing flavours,” says Darryl. “These drinks are broadening appeal, bringing new consumers – particularly younger drinkers – into the cider category.” Last year, Westons rolled out Stowford Press Mixed Berries, a 4% ABV bright fruit cider with a burst of berry flavour, to the market. It was the most successful on-trade launch in the company’s history, selling its one-millionth pint just six months after its initial release. This spring, the producer unveiled Rosie’s Pig Strawberry with Elderflower, which is exclusively available to the on-trade in a 10L bag-in-box. Darryl predicts that the new variant will go down a treat with modern cider drinkers, and when stocked alongside premium, traditional options such as Mortimer’s Orchard and Stowford Press Original, opens up new, fruitful opportunities for pub and bar operators. As the market becomes increasingly diverse, it is important that bars cater for both traditional and contemporary tastes. Heineken’s research shows that outlets stocking Strongbow Original and Strongbow Dark Fruit alongside one another experience a +44% rate of sale, the equivalent of an additional 62 pints a week. The drinks giant is now making this even easier with the roll out of Strongbow Dual Front, which enables licensees to pour both ciders from one fount. Jerry Shedden, category and trade marketing director at Heineken UK says: “It’s a unique and spacesaving solution that really stands out on the bar.” Jerry also identifies that unique flavoured fruit cider – particularly exotic choices – are driving growth and excitement in the on-trade. In March, Heineken-owned New Zealand-born cider brand Old Mout added a new Pineapple & Raspberry variant to its range to capture consumers’ imaginations. Like the rest of the Old Mout packaged portfolio, it uses only natural flavours, is vegan friendly and 100% recyclable. Operators looking to stock an adult soft option that’s bursting with just as much fruity flavour can try Old Mout’s Berries & Cherries Alcohol-Free cider, which launched
Old Mout Pineapple & Raspberry
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Hawkes gives London’s wasted apples a brand new purpose It’s harvest season and as the summer winds down, Londoners will be finding apples starting to fall in their back gardens. From 12 August to 29 September, urban cidery and taproom Hawkes is opening its doors to apple donations small and large, which will be weighed and traded in for a share of cider. Once the donation period has closed, Hawkes will create a new London-grown, London-pressed and London-sold cider, with 100% of the profit going to Social Orchards, a charity that plants small orchards in urban areas to give children and adults alike the experience and fresh fruit that wouldn’t otherwise be there. The harvest initiative is now entering its fifth year at the Hawkes Cidery. When all of the donations have been sorted, Hawkes will be inviting donors to visit the Cidery to press the apples themselves and try a prototype of the new London cider. “We want to give London’s wasted apples a new purpose and in doing so, help a cause that runs close to our own beliefs,” says Hawkes founder Simon Wright. “Our very first bottle of Urban Orchard cider was made from apples collected in London, so once again we are calling on Londoners to hand over their apples in return for cider and help a worthy cause at the same time.“