Bar Magazine September 2024

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AUTUMN TASTING SERIES

Discover

SEPTEMBER 2024

Welcome to September’s issue of Bar Magazine – the place you’ll find all the expert advice you need to equip your wet-led venue as the new season arrives.

As the busy summer period has now come to a close, we look ahead to the rest of 2024 – keeping you on your toes with valuable insights from two main focuses this month: ‘Bar Snacks’ and ‘Behind the Bar’.

Light bites and bar snacks have an increasingly important role in wet-led venues, both from a business perspective, and to heighten the guest experience. In this extensive feature, we look to industry and category experts who reveal more about the growing standard of snacks in pubs and bars, offering unmissable category insight and advice on how to raise the bar with edible delights. Within this focus, we also look to beer and snack pairing, sharing tips on creating a food pairing so good, it will leave guests coming back from more!

Our accompanying feature ‘Behind the Bar’, explores bar functionality, offering a 360 degree report on all the elements that make for a fully efficient bar area. With the help from industry leaders across a multitude of categories, including POS, glassware, refrigeration and more, we provide expert insight into how your bar can stay ahead of the curve by paying attention to the finer details, and the benefits this can bring.

Among these informative features, you will also find our regular features including Hospitality Heroes, Venue of the Month, Hospitality Around the World and New Creations. Our Bar Magazine Awards pages are also not to be missed, offering the latest scoop on our star-studded judging panel and more! Remember – BMA applications close 23rd September, so don’t miss the opportunity to be recognised for all your hard work!

Enjoy!

ELEASHA PRITCHARD, EDITOR

On the cover: Licor 43 is available to purchase at www.paragonbrands.co.uk @licor43global Licor43uk

CONTENTS

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 Ryan Chetiyawardana, AKA Mr Lyan, who tells us the story of his career in the industry so far!

17 BAR MAGAZINE AWARDS

We share words from two powerhouses on the BMA 2025 judging panel, Lorraine Copes and Tea Colaianni. Head to the BMA pages for everything you need to know about the industry’s biggest events. Don’t forget – applications close on 23rd September!

27 BAR SNACKS

In this extensive feature, we look to industry and category experts who reveal more about the growing standard of snacks in pubs and bars, offering unmissable category insight and advice on how to raise the bar with edible delights.

47 BEHIND THE BAR

With the help of experts in their field, offer a 360 degree report on all the elements that make for a fully efficient bar area.

62 NEW CREATIONS

Giulia Cuccurullo, Head Bartender at the Artesian Bar, The Langham, shares an exceptional serve from the venue’s new cocktail list, Alter Ego.

69 IN THE SPOTLIGHT

This month, we shine a light on Tipplemill Gin – a brand with nature at its heart and in its roots – revealing more about its story and award-winning range.

74 VENUE OF THE MONTH

Jak’s Mayfair.

76 HOSPITALITY AROUND THE WORLD

Buddha-Bar Beach Crete.

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

LANCHESTER WINES LAUNCHES TWO NEW CALIFORNIAN WINE RANGES

Lanchester Wines has launched two new pricebusting Californian wine ranges from Sonoma’s Don Sebastiani and Sons –Leese-Fitch and The Path. Each ranges comprises four varietals synonymous with the Sunshine State, including Chardonnay, Pinot Noir, Old Vine Zinfandel. These ranges capture the essence of traditionally expensive regions without the hefty price tag.

These selections offer exceptional value, combining varietal character with affordability, making them perfect for both commercial settings and personal enjoyment. The focus on quality and taste ensures that customers can enjoy a true representation of regions like California, famous for their bold and diverse wines, without breaking the bank.

With a careful balance of commercial appeal and high standards, these wines provide an accessible and delightful

www.lanchesterwines.co.uk

MOËT HENNESSY AND BEYONCÉ KNOWLES-CARTER

LAUNCH GROUNDBREAKING NEW WHISKY –SIRDAVIS

Moët Hennessy, a subsidiary of LVMH, has joined forces with Beyoncé Knowles-Carter to create SirDavis, a groundbreaking new whisky. The firstof-its-kind joint venture reflects a shared vision between Knowles-Carter and Moët Hennessy, two vanguards of culture and craft, around the future of American whisky.

This unique product was years in the making after KnowlesCarter, a Japanese whisky enthusiast, sought out Moët Hennessy to help craft a one-of-a-kind flavor profile that reflected her whisky ideal. Meanwhile, Moët Hennessy had been exploring ways to deepen its presence in the American whisky market, making the timing kismet for a partnership between the worldleading luxury group and Knowles-Carter.

SirDavis is named in honor of Davis Hogue, Knowles-Carter’s paternal great-grandfather, who was a farmer and a moonshiner in the American South during Prohibition. He stashed whisky bottles in the empty knots of cedar trees for friends and kin to find and enjoy. For Knowles-Carter, it was this discovery that made the idea of creating a whisky brand feel predestined. Four generations later, the legacy comes to life - rather than hidden in the trees, bottles of SirDavis proudly grace the top shelves of fine purveyors of spirits around the world.

SirDavis retails for £79 and is available for pre-order via SirDavis.com. Product will be available at retail across the U.K as well as in select airports (LAX/JFK/SFO) and stores across the U.S, Paris, and Tokyo in September 2024.

drinking experience, offering a taste of premium wine regions at an affordable price.

THE POWER OF PEOPLE AT THE HEART OF SPECIALITY & FINE FOOD FAIR’S 2024 SEMINAR PROGRAMME

Speakers from Waitrose, Hawksmoor, KERB and more will be taking to the stage for Speciality & Fine Food Fair’s 25th anniversary edition on 10-11 September at Olympia London.

Each year the Fair’s content programme is a must-attend for retailers and hospitality professionals to keep on top of the latest trends and innovations in the world of speciality food & drink.

The Drinks Uncovered stage will be playing host to a wide range of talks and demos centred around the drinks sector. Sarah Stewart, Sake Wine & Cheese Educator at West London Wine School, will be discussing pairings of sake and cheese and the delicious synergy rooted in the power of umami, while Cibare Food & Drinks Magazine Editor in Chief Eve Tudor will be hosting a discussion of the world of low & no.

A panel moderated by Ruth Dolby, Director at Food Science Fusion will see Richard Enion, Director at ENRICHD, Darwin Fletcher, Founder and Creator of Quirky Monkey and Zain Peer, Co-founder of London Nootropics delving into the world of mushroom-based drinks and the rise of nootropics, adaptogens and functional beverages.

The winners of the 2024 Speciality & Fine Food Fair Awards, sponsored by FICT, will be unveiled on the evening of 10 September, followed by a special celebration of 25 Rising Stars in the industry, curated in partnership with Speciality Food Magazine, to celebrate the Fair’s 25th anniversary.

To learn more about the seminar programme for the 2024 edition of Speciality & Fine Food Fair, and to register for your complimentary trade ticket, visit specialityandfinefoodfairs. co.uk/speciality-fine-food-seminar-programme.

NEW ADULT SOFT DRINK, ZOOZ, MAKES ITS DEBUT

An innovative non-alcoholic wellness drink based on mushrooms has just launched. Zooz is a groundbreaking pioneer in the rapidly growing no-and-low category which its creator believes will establish a whole new sub-category in the soft drinks market, redefining adult soft beverages.

Zooz is remarkable because it is packed with energy from Lion’s Mane Mushrooms and Cordyceps Mushrooms, delivering wellbeing benefits. The taste is akin to Italian bitters – with a crisp, sharp citrus twist, Zooz is zesty, natural, and invigorating and it can be enjoyed alone or as a mixer.

The super-premium drink contains no sugar, artificial ingredients or gluten, and is packed in recyclable aluminium, 250ml single-serve cans.

The launch of Zooz is being supported by a £450,00 marketing campaign using video social media content.

Daniel Soos inventor and CEO of Zooz, and a former competitive swimming champion and personal trainer, says: “Zooz is not pushing the boundaries in the world of soft drinks: it is trailblazing a whole new sub-category. Zooz is for people who pride themselves on making good choices.”

www.zoozdrinks.com

RYAN CHETIYAWARDANA

A TRUE VISIONARY IN THE HOSPITALITY SPACE, RYAN CHETIYAWARDANA, SHARES THE STORY OF HIS CAREER IN THE INDUSTRY SO FAR. IN THIS INTIMATE CONVERSATION, RYAN REVEALS THE DETAILS BEHIND THE BIRTH OF MR LYAN AND OFFERS FELLOW HOSPITALITY PROFESSIONALS SOME WISE WORDS.

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

As with many, I stumbled into the industry. I started working in kitchens out of school – but quickly moved to the bar – and whilst I was travelling around studying, working in different bars in different roles, it struck me how hospitality was the ideal output I’d been searching for. It suited my personality – I like making people happy! It reflected my curiosity, you got to really understand what it means to be human (which my studies in fine art, biology and philosophy had all been trying to explore), and I got to fuse arts and sciences – all whilst being social! But even having worked for some amazing people, I was still frustrated by how narrow the industry seemed, so I formed the Mr Lyan company with my sisters in 2012 to put a key focus on innovation, sustainability, and putting people first – which I hadn’t seen enough of, and saw an opportunity for.

WHAT, IN YOUR OPINION, HAVE BEEN THE KEY ELEMENTS TO YOUR SUCCESS?

The success of the Mr Lyan family of projects has been down to the people. I have the best team in the world, and I’m so grateful to have had great mentors, partners and colleagues to be part of the journey. We also put an emphasis on empowering the teams to be themselves, and unite under a mission to innovate and challenge ourselves. As it was born out of a love for the industry, it’s allowed us to authentically branch out in a number of different directions, and to collaborate with some of the most talented people in the world as a result.

WHAT DO YOU LOVE MOST ABOUT THE HOSPITALITY INDUSTRY?

The thing I love most about the industry is that we get to make people happy, and we touch every part and facet of the world.

I have the best team in the world, and I’m so grateful to have had great mentors, partners and colleagues to be part of the journey.

Ryan Chetiyawardana

HOSPITALITY HEROES

I formed the Mr Lyan company with my sisters in 2012 to put a key focus on innovation, sustainability, and putting people first – which I hadn’t seen enough of, and saw an opportunity for.

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

The most important lesson I learnt in my career – and in life – is that a) we’re better off together, and b) care and education will solve anything. Or “measure twice, cut once”!

WHAT WORDS OF ADVICE DO YOU HAVE FOR FELLOW HOSPITALITY PROFESSIONALS, BUDDING BAR MANAGERS AND OWNERS; IS THERE ANYTHING YOU WISH SOMEONE TOLD YOU AT THE BEGINNING OF YOUR JOURNEY?

It’s important to learn from mistakes, so, I don’t regret anything – but I wish I didn’t have to learn some lessons the hard way! I worked for some amazing people who nurtured me, and taught me so much, but I also worked for some of the most problematic characters. I didn’t speak up as I was bullied, and I was threatened. But the thing I realise now is that is all the power they had, and if I had spoken up, and collaborated with others to highlight issues, then others might not have been hurt. I don’t believe everyone should be damned, and there’s realities of how tough striving for excellence is in any industry, but when

things are clearly illegal, dangerous and discriminatory, then I wish I’d known that people would help, and that as an industry, we could’ve worked hard to educate, or to safeguard things.

PLEASE SHARE YOUR FAVOURITE LATEST INNOVATION WITHIN THE INDUSTRY; WHAT NEW TRENDS SHOULD WET-LED VENUES BE AWARE OF?

My favourite trend is confidence! We’re in a recession, so many are curbing innovation and doing things by committee. When I see something bold and confident – and personal – I am so excited!

We should be empowering teams, and not looking for the easy route. Yes, things are hard, but doing brilliant things doesn’t come from following trends. It comes from doing what feels right for you, and your venue, location and landscape. That said, it’s great to see people stepping out from the norm, and utilising ingredients, spirits and knowledge from unconventional sources – and this is something everyone should consider applying with care and consideration!

@mrlyan

EMPOWERING THE SECTOR

DANIEL MITTON, HEAD OF OPERATIONS AND RECRUITMENT AT BARFECTION, TELLS US MORE ABOUT THE TRAINING PROVIDER, WHICH OFFERS EXTENSIVE SUPPORT FOR INDIVIDUALS AND VENUES WITHIN THE INDUSTRY.

FOR THOSE WHO DON’T KNOW, PLEASE INTRODUCE BARFECTION AND THE SERVICES YOU OFFER THE INDUSTRY.

Barfection started back in 2017 with a vision to support disengaged youth to find their place in the world of work. Through the combination of our love for education and the hospitality industry, we paired our bespoke bartender cocktail training and placement opportunities with local employers, to provide a 360-degree training world of work. Since successfully supporting our first group of learners into employment, which consisted of seven young people from the Liverpool City Region, we now operate in Liverpool, London and Manchester and have supported over 1000 individuals into employment within hospitality.

HOW IS BARFECTION CURRENTLY SUPPORTING THE HOSPITALITY INDUSTRY, BOTH INDIVIDUALS AND VENUES AS A WHOLE, AT DIFFERENT LEVELS?

We are supporting individuals on all levels from entry level bar and barista academies, such as our sponsored Bacardi Shake Your Future programme for aspiring bartenders, to leadership development courses. To date, we have delivered comprehensive training to over 1500 people to help individuals excel in their hospitality careers.

Entry level bar and barista academies offer individuals the opportunity to gain fundamental knowledge and skills to prepare them for their first job in hospitality; everything from setting up and breaking down the bar, names and functions of the equipment, milk steaming techniques, cocktail specs and drink making techniques. Our academies have assisted individuals in securing their first job or sustainable employment in the hospitality sector, which we are so proud of.

Leadership training is available for those looking to improve their management skills. This includes working on their confidence, maintaining a better work-life balance, utilising techniques for resilience and gaining more awareness around inclusivity within hospitality. Since June 2023, we have proudly supported 63 individuals advance their leadership roles or progress into a new role through our Skills Bootcamps in Manchester and Liverpool.

The programmes we offer have employer partners offering varying levels of support and involvement, and ultimately helping them to enhance recruitment processes, upskill their teams and improve staff retention.

IN YOUR OPINION, HOW ESSENTIAL IS THE SUPPORT THAT BARFECTION OFFERS TO THE INDUSTRY; WHY WOULD YOU ADVISE HOSPITALITY INDIVIDUALS AND VENUES TO GET INVOLVED WITH THE TRAINING AND LEARNING RESOURCES YOU OFFER?

I think it’s hugely essential. We are all aware of the current staffing crisis; if there was ever a time to invest in your employees, it’s now. It is so important for employers to offer as many opportunities to their staff as possible. A lot of what we offer comes with little or no cost too, which, in the current climate, is important. We can offer so much for employers to support their teams and grow their business, as well as signposting them to our partners for other training, financial support and mental health support. We have found that, through completing our programmes, we are seeing better quality candidates, much more confidence and improved communication, and other, skills. This, of course, also has a knock on effect on staff retention.

WHAT ARE BARFECTION’S SHORT AND LONGTERM GOALS?

Short-term, we are hoping to launch a new range of services to support the industry in the areas we currently work, including more support around recruitment and retention. Looking to the future, we would love to expand our offerings nationally to support as many hospitality venues and individuals as possible. www.barfection.co.uk

Daniel Mitton

UKBG CELEBRATES 90 TH ANNIVERSARY

THIS YEAR, THE UK BARTENDERS GUILD IS CELEBRATING 90 YEARS OF COMMUNITY, EDUCATION AND VALUE IN BARTENDING!

2024 sees the 90th anniversary of the UK Bartenders Guild. The oldest Guild of its kind in the country, the Guild has undergone a huge transformation over the past three years.

Under the stewardship of a new management team, led by President Claudia Carrozzi, the Guild has become incorporated, it has registered its logo as a collective trademark and has many new developments in the pipeline.

A collective mark is a specific type of trade mark which indicates that the goods or services bearing the mark originate from members of a trade association, rather than just one trader. It will serve the UKBG as a means of awarding its stamp of approval: it can be used by members to identify themselves with a level of quality or accuracy, geographical origin, or other characteristics set by the organisation.

The UK Bartenders Guild (UKBG), which has existed since 1934, exists to serve the industry by creating community, education and value. As a non-profit members association, its mission is to bring together like-minded individuals to learn, grow, and celebrate the art of bartending and mixology.

It has an unwavering commitment to raising industry through

education, innovation, and creativity, empowering bartenders to reach new heights. It fosters community by providing a space where bartenders connect, share experiences, and forge lasting relationships. Finally it aims to enrich connections by providing networking opportunities for its members.

Claudia, along with fellow directors Daisy Whitehouse and Adamo Varbaro, has rebuilt the team that operates the Guild to deliver top quality experiences for members and partners alike.

The Guild, which has over 2000 members from across the UK, has become celebrated for its competitions and seminars, delivering campaigns and events for the Mediterranean Aperitivo Project, the Japanese Sake and Shochu Makers Association and I love Italian Food Festival, In-Drinks, the UK Sommelier Awards. Partner brands have included Molinari, 5Hats and Phoenyx.

The Guild is also known for its National Cocktail Competition which selects from the very best of the UK’s bartenders to send the UK champion to the IBA’s World Cocktail Competition. This year’s winner will represent the UK at the contest in Madeira in November.

For more information about the NCC visit: www.ukbartendersguild.co.uk

KEEP SALES JUICY

WELCOME TO

BAR MAGAZINE AWARDS

THE FINAL CALL

APPLICATIONS FOR THE ESTEEMED BAR MAGAZINE AWARDS 2025 CLOSE THIS MONTH – WILL WE SEE YOU THERE?

After the success of the inaugural Bar Magazine Awards in January 2024, next year, the BMAs will be back, better than ever, celebrating even more extraordinary individuals in the industry. Taking place on the 20th January 2025 at the luxurious Leonardo Royal Tower Bridge, the BMAs 2025 will be a special night for the industry, offering welldeserved recognition to the individuals, teams and venues that go above and beyond to create exceptional experiences for guests.

With the resounding success of the 2024 awards, there is even more reason to get involved in the BMAs 2025. Applying for one of the nine prestigious awards offers the opportunity to be recognised for your and your venue’s contributions to the industry – and in a room full of more than 300 esteemed hospitality professionals, what more could you wish for?

As well as a cause for celebration, the Bar Magazine Awards 2025 presents the unique opportunity for you and your team to mingle with the industry’s greats, reconnect with fellow hospitality peers, meet new faces and form exciting business partnerships while raising a glass to the magnificent sector.

Our friend and rum fanatic, Ian Burrell, will be gracing the stage again as our exceptional host. Bringing a wealth of knowledge and experience, Ian will be leading the special night for hospitality, and presenting awards to the honoured winners. Alongside Ian, we are delighted to announce that the one and only Nicolas Medicamento, AKA Dr Cocktail, will also be returning to the BMAs 2025, offering guests an exclusive, feelgood masterclass – more to be revealed very soon!

Were you at the inaugural BMAs? If you were, you can expect even more fun next year. Attendance to the BMAs 2025 promises exceptional welcome drinks and canapés, complimentary serves from our sponsors’ pop-up bars, a delectable gala-dinner, night long entertainment, the opportunity to win-big at the charity-partnered raffle, as well as a ticket to the exclusive BMA after party!

BAR MAGAZINE AWARDS 2025

WHEN?

Monday 20th January 2025, 18:00 - LATE

WHERE?

Leonardo Royal Hotel London Tower Bridge

AFTER-PARTY LOCATION?

Florattica Rooftop London

HOW DO I GET INVOLVED?

Go to www.barmagazineawards.co.uk for everything you need to know!

2025 AWARD CATEGORIES

Marketing Innovation

The Environment Award

Best Dining Concept

Best Mixologist

Best Venue Manager

Best Venue Design

Lifetime Achievement

Unsung Hero

Best Hospitality Group

Applications for the Bar Magazine Awards 2025 close this month, 23rd September, so make sure you don’t miss the chance to be rewarded for all your hard work! Apply online now at www.barmagazineawards.co.uk

JUDGE’S PROFILE

INTRODUCING LORRAINE COPES, FOUNDER AND CEO OF BE INCLUSIVE HOSPITALITY, AND THE ESTEEMED JUDGE OF THE BAR MAGAZINE UNSUNG HERO AWARD.

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

I am looking forward to the judging day. What I love about award ceremonies is the opportunity to discover and learn about the fantastic work being done across the industry. Recognition is so very important in any field, and doing this with like-minded industry peers makes it particularly special.

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?

I have thoroughly enjoyed working in the industry for over two decades. The Bar Magazine Awards are vital as they highlight and celebrate the hard work, creativity, and dedication of individuals and teams who hugely contribute to making this industry so special. The awards provide a platform for recognising brilliant individuals and inspiring others to strive for greatness. Visibility and accessibility of career role models is also an important benefit of industry recognition.

AS THE JUDGE FOR THE UNSUNG HERO AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN THE NOMINATED INDIVIDUALS?

I am looking for someone who demonstrates exceptional dedication, passion, and commitment to their role. This person might work behind the scenes without seeking the limelight but committed to doing a good job. This person should have a significant impact on their role, team, business and possibly community too.

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

Through my role as a judge, I hope to spotlight the incredible talent and effort within our industry, giving deserved recognition to those who often go unnoticed. I aim to inspire others by highlighting these success stories and contributing to a culture of appreciation and the recognition of people within the hospitality and bars sector.

@lorraine.copes www.bihospitality.co.uk

Lorraine Copes

JUDGE’S PROFILE

MEET TEA COLAIANNI, FOUNDER AND CHAIR OF WIHTL – DIVERSITY IN HOSPITALITY, TRAVEL AND LEISURE, AND THE JUDGE FOR THE BEST VENUE MANAGER AWARD.

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

As a card-carrying advocate for everything related to the Hospitality sector, I am thoroughly looking forward to meeting the Bar Magazine team and learning more about the nominees for the Best Venue Manager Award. I am always excited to be involved in promoting the people who work in this sector, and can’t wait to learn more about the outstanding ideas and operational triumphs each nominee has brought to this vibrant industry.

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 reasons are twofold: firstly, much of my professional background has been in the Hospitality industry, and I have been lucky to have worked alongside so many talented people throughout my own career, observing and admiring the hard work and dedication employees put into their roles. Being able to shine a spotlight on such recognition in some small way is a true pleasure.

Secondly, I know through engaging with so many different leaders and their employees as part of the WiHTL & Diversity in Retail Collaboration Community that while celebrating is such an integral part of venue events themselves, it should also be a part of the team’s operational success story. We sometimes forget this.

Hospitality by definition is bringing happiness and great times to customers and guests - is there any better way to acknowledge and show appreciation for having created such fun environments than in celebrating those who are responsible for providing it? This is precisely what the Bar Magazine Awards are doing.

AS THE JUDGE FOR THE BEST VENUE MANAGER AWARD, WHAT QUALITIES WILL YOU BE LOOKING FOR IN THE NOMINATED INDIVIDUALS?

I am a people person first and foremost - in what I do and in who I am. For me, being an authentic and inclusive leader will be a top priority. Hospitality is only as good as the people involved in executing the multiple and sometimes stressful workplace situations: i.e. the team. And every team needs an amazing team leader.

What are the criteria which make a great leader? The broader qualities of superb organisational skills are essential in the fast-paced world of Hospitality; attention to detail to ensure you stand out from your competitors, and strategic, longterm thinking for sustainable success. These are all key. Venue Managers also need the ability to innovate, be flexible, and be rapid problem-solvers.

But I come back to people: being good at communicating with all stakeholders is absolutely vital - building relationships with employees, guests and suppliers alike. Success comes from creating communities - both internally and externally. Directing a diverse team which reflects the local community where everyone’s voices and input are worthy, and where leaders ensure that everyone has an opportunity to progress personally and professionally, brings positive results over and above anything else. Business reflects society.

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

I am always looking to learn more about the Hospitality industry, and being able to observe the role of Best Venue Manager as a judge, gives me an opportunity to gain a better understanding of how the industry is evolving and what the challenges are. (And maybe I’ll get to taste a new alcohol-free cocktail!)

Tea Colaianni

THE RISE OF LICOR 43

STEEPED IN PROVENANCE AND AUTHENTICITY, LICOR 43 IS BECOMING THE FASTEST GROWING PREMIUM LIQUEUR IN THE WORLD. DISCOVER MORE OF THE STORY BELOW…

Licor 43 has a rich Spanish heritage. Based on the Liqvor Mirabils discovered by the Romans, the recipe was created by the Spanish Zamora family in the 1940s. Over the last 80 years, the globally recognised Licor 43 brand has become Spain’s most international liqueur and is now the fastest growing premium liqueur in the world.

Over the years, loyal followers of Licor 43 have praised this truly unique liqueur and the harmony of its unusual blend of flavours, as well as the many creative ways it can be enjoyed.

The mystery and prestige of the liqueur is down to its secret family recipe. While 43 natural ingredients make up the sensationally smooth liqueur, just five are publicly known. The Zamora family alone know the perfect timings, temperatures and blend of raw ingredients that create this famously golden liqueur.

As consumers increasingly demand a diverse range of quality drinks, layered shots and shooters have seen huge growth. Driven by the popularity of the ‘Baby Guinness’, Licor 43 has

now been embraced to recreate the most in-demand beverage, Lager. With lager accounting for 80% of beer sales in the UK, and 63% of Generation Z wanting a ‘baby’ version of their favourite drinks*, it’s no wonder the nation is now enjoying it as a miniature.

The Baby Lager might look like its regular sized counterpart but contains subtle notes of vanilla and Mediterranean citrus. This marries up perfectly with a cream liqueur, a key ingredient favoured by the Gen Z consumer demographic.

Chris Jones, Managing Director at Paragon Brands describes the popular love of Licor 43 and why it’s the perfect drink to inspire creativity amongst pub and bar owners.

Chris said: “As the UK distributor for Licor 43, we know the liqueur has always been a popular choice, and it is no surprise it is now the fastest growing premium liqueur in the world. The perfect blend of Licor 43’s notes of vanilla and spices with the memorable, vibrant, gold colour is something that has been

SPONSORED

loved by many since the Zamora family carefully created the drink back in the 1940s.

“Now the brand is being enjoyed in a whole new way by a new generation of drinkers. The popularity of miniature versions of people’s favourite drinks is on the rise and consumers value variety, without sacrificing appearance and taste. There has been a significant shift in the way young people are drinking in the UK, and this combination of flavours in an aesthetic shot is the perfect way to introduce this unique liqueur to Gen Z.

“With our recent survey findings and the huge social media buzz for Licor 43’s Baby Lager, we are confident the Baby Lager will be a huge success and be a classic shot for years to come. The important combination of an

BABY LAGER SHOT

Sweet, nuanced, and delicious, the fun novelty Baby Lager shot is the perfect way to serve up Licor 43.

INGREDIENTS

Licor 43

Cream liqueur or heavy cream

METHOD

Chill the Licor 43 in advance. Fill a Baby Lager glass or a shot glass up 2/3 with Licor 43. Then, pour the cream liqueur or heavy cream over the back of a spoon to float it on the top of the Licor 43. Serve immediately.

CARAJILLO 43

Shaking up coffee cocktails, this serve only has two ingredients, pairing the vanilla and citrus notes of Licor 43 with espresso.

INGREDIENTS

50ml Licor 43

50ml Cold brew espresso

METHOD

Add 50ml of Licor 43 and 50ml of cold brew espresso to a cocktail shaker filled with ice. Shake the contents of the shaker. Shake it and strain into a glass full of ice.

THE YELLOW BIRD

The yellow bird cocktail is a must try, the bright colour and balanced flavour of this drink is a taste sensation.

INGREDIENTS

50ml White rum

25ml Licor 43

25ml Triple sec

25ml Freshly squeezed lime juice

Lime slice and a cocktail cherry, to garnish

METHOD

Place the rum, Licor 43, triple sec, and lime juice in a cocktail shaker. Add two large handfuls of crushed ice and shake until cold to touch. Strain the drink into a classic cocktail glass. Garnish with a strip of lime and the cocktail cherry and serve immediately.

aesthetic look and great taste is something people are now considering as a key factor in their drink choice, meaning brands need to change and adapt to ensure the consumer is always happy. This is something Licor 43 has done exceptionally well.”

Licor 43 is available to purchase at www.paragonbrands.co.uk

* According to research by UK drinks distributor Paragon Brands

MADE BY HAND FOR GENUINE CHARACTER

KEITH CRUICKSHANK, BENROMACH DISTILLERY MANAGER, REVEALS MORE ABOUT THE AWARD-WINNING WHISKY, DETAILING THE ELEMENTS THAT MAKE BENMORACH AN EXCEPTIONAL SERVE FOR GUESTS.

PLEASE INTRODUCE THE BENROMACH WHISKY TO OUR READERS DETAILING THE STORY BEHIND THE BRAND AND THE RANGE ON OFFER TO WET-LED VENUES.

Benromach Distillery was originally built in 1898. It changed hands a few times until it was ultimately ‘mothballed’ in 1983. It was brought back to life by owners Gordon & MacPhail and reopened in 1998. I’ve been here since then, starting as Distiller before becoming Distillery Manager in early 2000.

Here at Benromach, we revive and reimagine the lost style of Speyside single malts using traditional techniques. We have a small team of highly skilled distillers who rely entirely on their senses and experience to make our award-winning handmade whisky. Their processes honour the knowledge and experience used to make Speyside whiskies decades ago, because we believe making whisky by hand delivers genuine character.

TELL US ABOUT THE PROCESS BEHIND BENROMACH WHISKY; WHAT STEPS ARE TAKEN TO ENSURE UTMOST QUALITY AND TASTE?

We like to keep things simple. Our team of highly skilled distillers rely entirely on their senses and experience to make our whiskies;

Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character.

We say it takes just four ingredients – barley, water, yeast and people – to make our whisky. Each part of the process relies on the still hands of our team to ensure that every drop of Benromach has the genuine character we are looking for. We bring our mash down by hand, our yeast is hand measured and poured, we watch and listen for changes in the stills so we know when the perfect cut of distillation is and we hand select and continually monitor our casks – all of the human intuition and knowledge allows us to have full control over our whiskies, so that we can create them exactly the way we want to. I always say to my team that because of our handmade ethos, which relies on very little automation, that each distiller adds a little bit of themselves and their character to each batch they make.

HOW IMPORTANT IS HISTORY AND PROVENANCE TO THE BRAND; AND THEREFORE, HOW DOES THE BRAND’S RICH SENSE OF HISTORY AND AUTHENTICITY MAKE IT STAND-OUT FROM OTHERS?

History is very important to us, as when Gordon & MacPhail reopened the distillery we wanted to go back to the roots of

distilling by re-introducing the lost Speyside tradition of malting barley with just a touch of peat smoke. This goes back over 100 years when all malting in Speyside where fires would have been topped up with cuts of peat when the coal ran low. Changes in modern day distilling means that this process is not often used but we wanted to revive and reimagine it for today, as we believe their subtly smoky character adds depth to our spirit and enhances the flavour profile of our whiskies.

TALK US THROUGH THE EXTENSIVE BENROMACH WHISKY RANGE; HOW DOES THE BRAND CATER TO AN ARRAY OF TASTES?

Our core range, Benromach 10 years old, 15 years old, they are predominantly Sherry cask matured whiskies with that touch of smoke. But our Contrasts range is really where we cater to an array of tastes; this is where we reimagine our whisky with variations in our spirit, cask maturation and other interesting tweaks. Most of our Contrasts releases are limited edition, sometimes single cask or single batch whiskies, and tend to be noticeably different to the core range. Take our Organic for example, it uses Organic barley grown at a local farm, which isn’t peated when malted so doesn’t have the subtle smokiness, and it’s matured in Virgin Oak casks, meaning the cask is brand new.

We have the opposite with the Peat Smoke and Peat Smoke Sherry – heavily peated barley matured in either ex-bourbon barrels or ex-Sherry casks giving the smoke lovers something to enjoy. We’ve also released wine cask matured whiskies, and we’re currently working on some new editions too.

HOW DOES THE BENROMACH WHISKY RANGE MAKE THE PERFECT TIPPLE, BOTH ON ITS OWN AND IN AN ARRAY OF SERVES?

Our whiskies are so versatile – I tend to drink mine neat or with some water to open up the flavour, but a lot of our whiskies go perfectly in cocktails too.

Our Organic makes a great Old Fashioned, and our 10-yearold a lovely highball. I’ve been lucky to have met some fantastic mixologists and bartenders who’ve created amazing drinks with Benromach whiskies and they too have all had great things to say. In fact, Alex from Black Rock bar in London once summed it up quite nicely when he said, “Benromach really brings all the flavours which any whisky enthusiast could wish from the Speyside region: a complex, well balanced, fruity whisky; which can bring a full aromatic flavour spectrum to the sipper ” – I couldn’t put it better myself!

BAR SNACKS

WE LOOK TO THE SNACK CATEGORY, REVEALING THE GROWING ROLE OF LIGHT BITES IN WET-LED VENUES.

SNACKING SORTED

CLARE SCALLON, MARKETING MANAGER AT TAYTO UK SHARES FIVE TOP TIPS ON HOW TO MAXIMISE SALES – AND PROFITS – FROM SNACKS!

1

KNOW YOUR CUSTOMERS

Boost sales by tailoring your range to your customers’ tastes. For example, our research shows that younger male consumers prefer the meaty flavours – like Roast Ox, Ham & Colman’s Mustard whereas, the more traditional flavours are popular1 with the 45 years+ group – Salted, Cheese & Onion and Sea Salt & Black Pepper.

More consumers are looking for a ‘free-from’ offering. Cater for this with REAL Hand Cooked Crisps which are gluten free, suitable for vegetarians and have no added MSG or Animal Adventures - animal-shaped fun snacks - which are also vegetarian and gluten-free with no nasties.

2 3 4

“WOULD

YOU LIKE A SNACK WITH THAT?”

We know that fewer than 20% of people regularly buy a snack with a drink. The main reason for not having a snack is ‘I just didn’t think about it’2. Therefore, by simply asking “Would you like a snack with that?”, staff can significantly increase snack sales and profits – and add to the customer experience.

SEEING IS BELIEVING

Snack sales increase by up to 80% when they are more visible3. Put your snacks where customers can see them by using pubcards or clip strips behind the bar and ensuring there is a full range of crisps visible on the bar. Bar runners and coasters are great eyecatching prompts too! Tayto provides pub-focused solutions such as pubcards for pork scratchings to be hung behind the bar and a range of FREE POS. Visit taytotradesales.co.uk to find out more.

PREMIUM PROFITS

By not offering a range of premium snacks, pubs could be leaving money on the table. Research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack2

Premium crisps are another essential bar snack given 82% of pub goers eat them4 and consumers are willing to pay up to 30% more for premium over standard products5. Having products that aren’t available in supermarkets, such as REAL Hand Cooked Crisps, enables venues to justify premium pricing.

5

HOG THE LIMELIGHT – DON’T FORGET PORK SNACKS!

Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack6. This comes as no surprise as 83% of pork snacks are consumed with a drink7. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

CRUNCH TIME

WITH THE HELP OF INDUSTRY EXPERTS, WE EXPLORE THE ROLE OF BAR SNACKS AND LIGHT BITES WITHIN WET-LED VENUES, OFFERING CATEGORY TRENDS AND ADVICE ON HOW TO MAKE THE MOST OF YOUR VENUE’S BAR MENU.

Nowadays bars and pubs are becoming much more than merely a place to drink; they are now hubs for socialising, often offering more than a refreshing margarita or pint of beer. This means that the role of light bites and bar snacks is ever-growing, with more and more venues looking to find ways to increase dwell time and offer guests an exceptional experience.

Whether you offer packet nibbles or more innovative culinary delights, a quality light bites menu can bring a plethora of benefits to your venue – and we tell you how!

Speaking on the role of food offerings in wet-led venues, Jack Sotti, of Archive & Myth, explains, “I think more and more in high-end wet-led venues, guests expect some kind of food offering; it enhances the drinking experience. Very rarely throughout human history do we eat and not drink and vice versa.

“We are seeing some great bars excel in snacks and small plates; at A&M we have partnered with Chop Chop from the Four Seasons next door to provide some epic Hong Kong style food to enjoy with a cold and fresh cocktail.”

Megan Bell, Senior Product Manager, McCain Foods GB, agrees, presenting some powerful stats around guests’ snacking habits in the on-trade, “Bar

snacks are becoming an increasingly important part of a venue experience, with 48% of customers having ordered a small plates or sharers over the last 6 months. With the introduction of new technologies, as well as new innovation in hot snacking over the last couple of years, we have seen menus expand in wet-led venues as operators look to elevate their offer and create new experiences for customers.”

Sharing plates and platters are a firm-favourite amongst guests, and most importantly, can allow venues to tap in to those all-important profit margins. Joe Angliss, Head of Customer Marketing at Bidfood, explains, “Socialising occasions in bars and pubs are naturally on the rise, allowing them to take their share of business from restaurants. This combined with the fact that consumers are still looking for a bargain when eating out of home has resulted in the boom of sharing dishes on menus. Not only do they increase footfall but margin too, as small plates are cheaper overall.”

Megan agrees, stating that guests are looking for eats they can share, “Sharing is key here. Customers are looking for hot and indulgent snacks that are craveable, fun to share and crowd-pleasing. Think a twist on a favourite; recognisable flavours or ingredients served in an interesting way.

“Loaded fries have been a great demonstration of this over the past few years,

TAYTO HITS THE BULLSEYE!

BAR SNACKS

Bar snacks are becoming an increasingly important part of a venue experience, with 48% of customers having ordered a small plates or sharers over the last 6 months.

but with 62% of global consumers claiming that cheese flavours make savoury snacks more exciting and with Gen Z & Millenials considering themselves as foodies who love trying new dishes, maybe it’s time to start considering snacking and sharing options beyond fries.”

Looking for the perfect snack to please guests AND increase profits? Joe offers three menu must-haves. “Putting tapas on your menu is the perfect way around this, especially if you aim to drive value for money, as 77% of consumers identify as being value-led1. Lean into this trend by offering incentives to increase spending like three for £10 as it’s all about quality, not quantity. The perception of small dishes like mac and cheese croquettes, crispy beef strips and dirty hasselback potatoes is that they provide maximum flavour for very little money.

“Wings are another great menu item and despite being popular for years, we’re seeing a lot of creativity with the use of chicken, sauces and even veggie options. Boneless chicken bites served in a wing style are popping up on more pub menus as they’re easy to eat and versatile enough to use across menus. Cauliflower wings are also an amazing, playful foodie invention - florets doused in a spicy buffalo saucemaybe too good to share!

“Completely irresistible, loaded nachos

are a must-have bar snack for pub and bar menus. Not only are they easy for you to put together, but they also allow you to utilise commonly wasted ingredients like cheese and fresh tomatoes as topping options.”

A bar snacks or light bites menu should be used as a tool to elevate the guest experience and heighten the senses. So when creating the perfect nibbles offering for guests, it is important to consider some stand-out food and drink pairings to really raise the bar!

Joe reveals that food pairing also offer the opportunity to drive profits, as she states, “A good way to increase spend is by adding drinks pairings with bar snacks to indicate the best way of enjoying a snack and drink. This not only drives quality, but also could tempt people who only originally came for a drink.”

Bar Expert, Jack, insists, “Salty, fatty and spicy – all these flavours will complement the drinking experience. Strong booze, citrussy or sparkling drinks will cut through these flavours giving a much more rounded drinking experience. You can also incorporate these elements into cocktail garnishes such as our Soixante Quinze paired with a generous bump of Sturia Caviar.”

The best thing about offering a selection of delicious eats in wet-led venues is that

All Flavours Vegetarian

BAR SNACKS

Food can be intimidating if you don’t have a chef, but there are so many things that require very little mise en place like cheese boards, charcuterie, great bread and butter, daily fresh oysters, crudités or pickles.

it does not necessarily require the time, resources or budget you would expect! Jack explains, “Food can be intimidating if you don’t have a chef, but there are so many things that require very little mise en place like cheese boards, charcuterie, great bread and butter, daily fresh oysters, crudités or pickles. It’s worth the investment!”

Looking for quality bar snacks with little prep time? The McCain Pickers’ range was crafted meticulously to cater to the perfect indulgent moments. Megan tells us, “We recognised that fried cheese is fastest growing in this territory (it’s a best seller on menu!), so our range was created to help operators make the most of this opportunity. The range includes best-selling classic Mozzarella Dippers, customer-favourite Chilli Cheese Nuggets and on-trend, premium Halloumi Fries.

“Simply serve with your own stand-out condiments and dips for an easy way to elevate your bar snacks menu and excite your customers. Plus, with quality and consistency at their core, our range of craveable cheese products can be relied on time after time to deliver a quality experience for customers. It’s a win, win!”

Alongside hot and cooked food offerings, packet nibbles like crisps and nuts are still popular among guests. Matt Collins, Sales Director at KP Snacks, expresses the demand for well-known snacking brands in wet-led venues, as he explains, “Consumers gravitate towards familiar brands that they trust and recognise

so it’s important to stock a range of best-sellers that customers want. KP Snacks offers a diverse portfolio of flavoursome and popular snacks perfectly positioned to help pubs and bars gain sales. From tasty nuts, perfect when paired with a cold beer, to premium crisps, our range can create value and generate demand by meeting all consumer needs.

“KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips to pubs and bars feel like a special occasion. With 93 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.”

KP Snacks has recently launched their new League of Tyrrellbly Good Taste initiative, designed to support the Out of Home (OOH) channel in driving the sale of bagged snacks. Matt explains, “The initiative enables OOH outlets to register their business via a bespoke platform, to receive exclusive POS.

“The new initiative will run until the end of September, giving participating outlets the chance to “Fly the Flag for Good Taste”, with 200 exclusive POS kits available, including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more,” he adds.

With guests becoming increasingly health conscious, it is also

important to consider offering bites that appeal those who favour natural ingredients and fewer calories.

Nim’s Fruit Crisps is a versatile range of products that caters for many taste preferences, all made with 100% natural ingredients. Nimisha Raja, Founder of Nim’s Crisps, explains, “As well as air dried (not fried) fruit crisps being offered in bars and pubs, our vegetable crisps are a healthy alternative to add to the bar menu for dips and as a garnish for sandwiches. Quick and easy tapas style dips with great tasting, vibrant vegetable crisps in mixes such as peppers and courgette, tomato and cucumber or beetroot and parsnip add a real point of difference to the bar menu.”

BAR SNACKS AND BEER

When talking about bar snacks and light bites, it would be criminal not to mention beer and the wonderful pairing that each offer!

John Price, Head of Marketing at Kingfisher Drinks, is passionate about this pairing, as he states, “I think food and beer pairing is probably an under-explored opportunity for many pubs and bars. We always say to outlets that the most important thing to consider when looking for beers which make great accompaniments to food is to find credible and authentic brands which have been designed for that purpose. In fact, a recent survey revealed that 69% of beer drinkers look for drinks that were specifically crafted to partner their food.

“In our portfolio we have brands like our Bombay Bicycle IPA, which is a perfect match for Indian food, Sagres for Portuguese food and not forgetting Ichnusa, which since 1912 has been the island of Sardinia’s leading beer and comes with a hoppy but moderately bitter taste and pairs perfectly with Italian cuisine.”

Marco Cilenti, Founder of Two Rocks Brewing Co., agrees, “Beer is an incredibly diverse category with almost limitless food pairing combinations. It can be used to compliment a dish or directly contrast it. Think crisp and clean pale ales elevating the delicate flavours of a lobster roll versus the way a bone-dry sour challenges and cuts through a complex fatty cheese.

“Rich golden ales can add character to a tempura or batter, whilst dark stouts and porters are regularly used to add depth to sauces and gravy.

“What often isn’t discussed is how a beer brand or beer style pairs holistically with a dish, i.e. what it represents, who it speaks to or what its values are. Used correctly, beer can be a great way to directly season an element of any dish.”

As well as opening a world of endless food pairing possibilities, a high-quality beer served with your venue’s light bites can offer guests an experience that cannot replicate elsewhere. John explains, “Pairing the right food with the right beer can really hit the spot for consumers, as well as transport them to holidays, experiences or memories gone by. Take Sagres, our imported Portuguese beer, which is known by many consumers as the house pour at Nandos, synonymous with holidays in The Algarve and a perfect accompaniment to Mediterranean-style food.

“It’s a 100% natural product, as no preservatives or additives are used in its brewing, and pairs nicely to dishes like grilled fish or meat, or perhaps a seafood risotto. Whilst food pairing is less important for beer than it is for wine, we know around two thirds of beer drinkers are looking to pair their food in pubs and bars with a relevant beer. As not all venues can afford their own sommelier, Kingfisher Drinks works with various sommeliers and chefs to produce beer-matching advice that we can share with our customers.”

Ultimately, the role – and standard – of bar snacks in wetled venues continues to grow, acting as a useful tool to both, keep guests happy and increase all important revenue. While the necessity for an exceptional bar menu presses venues, it is important to remember that simplicity is key, and often, the simplest of dishes – whether that be a grazing board of cold meat and olives, or a good quality packet of crisps or nuts – can have the greatest impact on guests’ experience!

Pairing the right food with the right beer can really hit the spot for consumers, as well as transport them to holidays, experiences or memories gone by.

1. CGA and Bidfood 2024 Food and Drink Trends consumer survey, sample size 2,003 (UK adults)

SPECIALITY SNACKS

LEADERS IN THE BAR SNACK SECTOR, CAMBROOK OFFERS A WIDE RANGE OF HIGHQUALITY, YET AFFORDABLE, SNACKING NUTS, WHICH ARE TRUSTED BY BARS ALL OVER.

Cambrook Nuts are specialist nut manufacturers established in 2012 and have won multiple great taste awards. The company’s experience in sourcing nuts combined with its BRC accredited manufacturing capabilities puts it in a very strong position to offer exceptional quality at very competitive prices. Its customers include Fullers pub group, Wadworth & City Group.

Cambrook’s know how in baking, seasoning and caramelising nuts (the two owners have been in the nut business for over 30 years) has been instrumental in producing a unique nut range of exceptional quality and value. ‘Fantastic nuts without the price tag’ as one customer put it. All of which amounts to a huge opportunity for pubs and bars to offer something special and increase their revenue.

Cambrook can play a part in this as well by providing display stands for customers who want to serve their 45g packets, as well as offering complimentary kilner storage jars for those customers who choose to buy in 1kg bulk bags and serve in small dishes. This is becoming increasingly popular as the profit margins are often higher and the packaging is less. Deborah Bradfield, Cambrook’s Sales & Marketing Manager, comments, “The Cambrook nut mixes displayed in kilner jars behind the bar are very eye catching and pretty much sell themselves.

Customers can literally see the quality and it grabs their interest.”

While the more traditional nuts remain ever popular (eg peanuts, dry roasted peanuts, chilli nuts) there is an increasing consumer trend to become more adventurous in their choices.

“We have found there is a growing demand for our nut mixes with spicy, sweet and savoury combinations which is one of our specialities and which is driving incremental revenue at the bar,” says Deborah. Other popular mixes contain giant chilli corn, hickory smoked nuts, truffle nuts, and nuts seasoned with chilli and lime. Cambrook’s extensive nut range is complimented by their snack offering which includes wasabi peas, black pepper crackers, pretzels, cheese crackers, giant chilli corn and BBQ corn. Cambrook recently announced the acquisition of Husk Brands who have specialised in supplying pubs, bars and hotels with snacks offering an excellent selection as well as point of sale items to successfully drive bar sales. Deborah goes on to say “I can honestly say that the combination of Cambrook and Husk offers the most comprehensive and innovative range of nuts and snacks for the on trade.”

In 2021 Cambrook embarked on a goal to eliminate single use plastic and can now proudly say that all its packaging whether plastic or glass is now recyclable. www.cambrookfoods.co.uk

Source: 1CGA MAT to 17th June 2023. CONTACT YOUR ACCOUNT MANAGER FOR MORE INFORMATION, OR TO ARRANGE AN INSTALL THE BEER OTHERS LOOK UP TO

in the last year and now worth £30m in the on trade1

A POWERFUL PARTNERSHIP

KEEP THE DRINKS FLOWING AND YOUR BUSINESS GROWING WITH GREENE KING’S WHOLESALE DRINKS SUPPLY SERVICE, VALUE FOR VENUES.

With over 300 years of brewing heritage and hospitality expertise, we represent a pillar of quality and tradition in the drinks industry. Our legacy is built not just on the beers we brew, but on the relationships we foster with venue owners, beer enthusiasts, and communities. Through owning and trading with thousands of pubs and venues nationwide, we understand venue operators’ challenges and opportunities in the dynamic hospitality industry. Every day, we see and respond to the complexity of running successful venues; from meeting diverse customer preferences to navigating supply chain logistics. From this foundation of knowledge, we created Value for Venues. This all-encompassing service helps to optimise operations and enhance every aspect of your business, ensuring you stay ahead in a competitive market. Through our extensive range of products and services, you’ll have the finest selection of drinks to satisfy your customers and streamlined processes to facilitate seamless service delivery. If it’s a full range of drinks from one supplier that you need, then Value for Venues provides an unparalleled selection of products for all tastes and preferences – making it the ideal choice for venue operators seeking variety and quality. From our own cask, keg

and packaged beers, to a wide array of top-selling drinks from other respected brewers and brands. These include beers, ciders, soft drinks, a variety of spirits, and a large selection of wines –ensuring that you can meet the desires of all your customers. Value for Venues is your one-stop solution for drink services.

But our commitment goes beyond merely providing products, it encompasses a holistic approach to venue support; aiming to keep the drinks flowing and your business growing. Our comprehensive suite of services includes: dedicated customer care, cellar management and technical support, drinks delivery, financial support through loans, as well as Value Hub – our new savings platform giving you access to £5,000 in operational savings through our preferred 3rd party suppliers! We’re fully committed to ensuring your venue operates flawlessly, day in and day out.

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

Call us today on 0345 712 5875.

GLOBETROTTING DRINKS

DISCOVER NEW HORIZONS WITH KINGFISHER DRINKS, A QUALITY PORTFOLIO OF EXCEPTIONAL DRINKS BRANDS, EACH DIRECTLY SOURCED FROM, OR INSPIRED BY, THE FURTHEST CORNERS OF THE GLOBE.

At Kingfisher Drinks, we scour the far-flung corners of the globe to find intriguing drinks brands to bring back to the UK. Our range includes lagers, ales, ciders and spirits, all with one thing in common, they provide a little break from the norm. As tastes become more sophisticated, consumers are tiring of the same old brands. Our aim is to inspire bars to expand their horizons and get adventurous with their drink’s ranges, because stocking these premium and super-premium brands reflects positively on the venue and re-enforces to consumers that they are receiving a quality experience worth paying more for.

Whilst we have started expanding into other drinks categories with Makai Spiced Rum and 5 Walla Cream Liqueur, beer will always be the heart of our business, and we pride ourselves on having a brand for every sub-category and drinking occasion. At 4.1%, Kingfisher is an excellent premium session lager. If you want a refreshing Mediterranean style lager for your bar, we have Sagres. Fancy something a little more flavourful? We have Krusovice, a traditional pilsner that can compete with any Czech or German beer. Or maybe your customers deserve a little treat? Then we have super-premium Sapporo. And if lager isn’t their thing, we have an excellent easy drinking IPA in Yeastie Boys Bigmouth. All of them provide an interesting alternative to some of household names found in most bars whilst also being global brands in their own right that will be recognized and appreciated by your customers. Chief Operating Officer, Shaun Goode

comments, “With the breadth of our portfolio we believe we can offer an excellent range solution for any hospitality venue looking to elevate their beer selection.”

One venue that likes the look of our portfolio is the soon to be opened Dalston Yard. It’s the brainchild of Streetfeast founder, Dominic Cools-Lartigue, and will be an exciting addition to the East London bar and restaurant scene when it opens in September. Dalston Yard has developed its own take on the successful food hall concept, instead of burgers and tacos, it will feature pop-ups from famous chefs including Budgie Montoya and Gizzi Erskine. On top of this there will be a permanent restaurant from Andrew Clarke (of Acme Fire Cult) called the ‘Butcher of Dalston’, as well as, event spaces and cultural experiences. Whilst including a local craft beer brand was important, the rest of the beer range will be supplied by Kingfisher Drinks including Sapporo, Sagres, Kingfisher and Yeastie Boys Bigmouth. Dominic said, “With Street Feast, back in 2012, I wanted to create a viable alternative to going to a pub or a restaurant. Now with the proliferation of food halls, I’m keen to move things on again with Dalston Yard and create a dynamic cultural hospitality space. When launching something new and exciting you don’t want the same old brands you find in every high street pub. Kingfisher Drinks are supplying a range of interesting premium brands that will work perfectly with our vision.”

www.kingfisherdrinks.com

COMPETITIVE SOCIALISING CONCEPTS

High-tech expertly crafted shuffleboard like you’ve never played before

MEET THE MAKER

EUGENIO LITTA MODIGNANI, FOUNDER AND CEO OF TOVARITCH! VODKA, REVEALS THE WONDERFUL STORY BEHIND THE BRAND, DETAILING THE ELEMENTS THAT MAKE IT SUCH A WELL-ENJOYED SPIRIT BY PATRONS ALL AROUND THE WORLD.

EUGENIO, TELL US THE STORY OF TOVARITCH! VODKA; HOW WAS THIS ‘FAMILY MASTERPIECE’ REDISCOVERED?

The story of TOVARITCH! Vodka is a story of heritage, passion, and meticulous craftsmanship. Imagine a boy spending summers at his grandfather’s majestic seaside estate, Villa Melagiana. This was no ordinary house, but a treasure trove of family history, with an entire wing dedicated to the Litta family archives, spanning over 1,300 years.

One fateful summer, my grandfather, Enrico, took me to the archive and handed me a dusty, weathered folder. Inside were the secrets of our family’s past in Russia, in particular the life of Jules René Litta at the Russian imperial court. Among the countless notes and recipes was a gem: a centuries-old basic vodka recipe created by Count Litta, who had developed it with the master distillers of the imperial court. The recipe described a magic potion that resembled water but was actually vodka (from the Russian word ‘voda’).

Driven by a desire to honour this legacy, I immersed myself in the study of ethanol, dedicating 14 years to mastering the intricacies of this essential ingredient. This dedicated journey allowed me to revive and perfect the family recipe, ensuring that each bottle of TOVARITCH! captures the spirit and craftsmanship of its noble origins. Rediscovering this recipe was like unearthing a hidden treasure, uniting our rich history with the present and allowing us to share this extraordinary vodka with connoisseurs in over 20 countries around the world.

IN YOUR OPINION, WHAT SETS TOVARITCH! APART FROM OTHER VODKA BRANDS AND WHAT QUALITIES MAKE IT AN EXCEPTIONAL SPIRIT TO SERVE IN WET-LED VENUES?

TOVARITCH! Vodka stands out for several reasons. Firstly,

it originates from an ancient family recipe embodying the pinnacle of craftsmanship. The vodka is produced using the best European spring wheat, combined with filtered water, resulting in an incomparable smoothness, a pure and subtle aroma with notes of fresh lime and a delicate hint of eucalyptus and lemon blossom.

Moreover, TOVARITCH! has garnered worldwide acclaim, earning it the title of the world’s most awarded vodka. These 149 awards are a testament not only to its superior quality, but also to our constant commitment to excellence. For venues, TOVARITCH! offers a superior spirit that elevates the drinking experience, whether served neat, on the rocks, or as part of a sophisticated cocktail. Its exceptional smoothness and distinctive flavour profile make it an outstanding choice for discerning patrons.

WHAT IS THE FUTURE OF TOVARITCH!

VODKA; HOW IS THE BRAND EXPECTED TO CONQUER THE CATEGORY WITH ITS EXPERTISE AND APPEAL?

The future of TOVARITCH! Vodka is exceptionally bright. Our commitment to the highest quality standards means that we are expanding our presence globally, bringing TOVARITCH! to new markets and to an audience that appreciates our rich heritage and exceptional craftsmanship.

We are committed to sustainability, exploring production methods to minimise our environmental impact. This blend of tradition, innovation, and sustainability is helping TOVARITCH! Vodka to consolidate its status as a leader in the premium vodka category.

www.tovaritch.com

Eugenio Litta Modignani

BEHIND THE BAR

WE EXPLORE ALL THE ELEMENTS THAT MAKE FOR A FULLY FUNCTIONAL BAR AREA.

FULLY-FUNCTIONING

CREATING A FULLY FUNCTIONAL IN A COMMERCIAL SETTING IS ABOUT MORE THAN JUST HAVING A SELECTION OF BEVERAGES. IT REQUIRES CAREFUL PLANNING AND THE RIGHT TOOLS TO ENSURE A SEAMLESS EXPERIENCE FOR BOTH STAFF AND THE GUESTS. HERE, WE OUTLINE FIVE MUST-HAVES FOR ANY BAR AREA TO MAKE IT BOTH STYLISH AND EFFICIENT.

1

QUALITY BARWARE AND TOOLS

The foundation of a great bar lies in its barware. Essential tools like a cocktail shaker (Boston or cobbler), a bar spoon for stirring, and a strainer for clean pours are crucial for crafting cocktails. A jigger – although small, this tool is essential for accurate measurement of spirits and mixers, ensuring cocktails are perfectly balanced and guests don’t get a nasty surprise when the alcohol has not been properly measured. Investing in high-quality, durable tools not only makes drink preparation easier but also enhances the overall aesthetic of your bar.

2

VERSATILE GLASSWARE

It’s official, the right glass makes all the difference on how a drink tastes, and different serves require various glassware to bring out their best flavours and presentation. While there are numerous options, there are essentials: rocks glasses - perfect for serving drinks like whiskey neat or on the rocks. Highball glasses are tall and slim and are ideal for mixed drinks like gin and tonic or a Tom Collins. Martini glasses are classic, V-shaped glasses that are a staple for serving martinis and other straight-up cocktails. A set of red and white wine glasses are essential and should be available to accommodate different wine types. Finally, Champagne flutes. Nobody wants to drink champagne out of the wrong glass, it totally distorts the experience, so ensure you have plenty to keep the bubbles intact. Having a variety of glassware allows you to serve any drink in its appropriate vessel, enhancing the drinking experience.

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A WELL-STOCKED BEVERAGE SELECTION

With the bar scene being a fast paced one and trends constantly coming and going, a fully functional bar should cater to a wide range of tastes. A diverse selection of spirits, mixers, and non-alcoholic options ensures there’s something for everyone. Stock the basics like vodka, gin, rum, tequila, whiskey, and bourbon and then consider adding specialty liqueurs like triple sec, vermouth, and bitters to expand your cocktail repertoire. Mixers are essential, but think outside the box… include sodas, tonic water, ginger beer, and juices, but you can broaden your horizons by levelling up tonic waters to ones which have a hint of elderflower or citrus. Keep in mind that the ‘low and no’ is a category that is still growing exponentially, so ensure your choice isn’t limited for nondrinkers or those looking to enjoy a mocktail. Look to include options of non-alcoholic beers and spirits.

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PROPER STORAGE SOLUTIONS

Organisation is key to a functional bar area. Proper storage ensures that everything is easily accessible and well-preserved, making service at the bar more efficient. Install shelves for displaying spirits, glassware, and tools - this keeps everything visible and within reach and helps display to the consumer. If you serve wine, a wine rack or wine fridge is a must, as this not only organises your bottles but also keeps them at the perfect temperature. Alongside this, a small bar fridge is crucial for storing perishable mixers, garnishes, and chilled beverages – these are the elements that will level up your offering.

PERSONALISED TOUCHES AND AMBIANCE

Finally, adding personal touches and creating the right ambiance can elevate your bar from functional to extraordinary, ensuring guests are returning. Consider installing dimmable lights or LED strips under shelves to create a cosy, inviting atmosphere all year round. Ensure your décor aligns with your ethos and personalise the space with artwork, plants, or barthemed interior that reflects your style. Guest comfort is of optimum importance, so opt for barstools that match your bar’s aesthetic whilst providing ample support. These elements not only make your bar area more enjoyable but also create a memorable experience for your guests.

EQUIPPED FOR EXCELLENCE

WITH THE HELP OF EXPERTS, WE EXPLORE BAR FUNCTIONALITY, OFFERING A 360 DEGREE REPORT ON ALL THE ELEMENTS THAT MAKE FOR A FULLY EFFICIENT BAR AREA.

While great-tasting serves take the crown for the most important element of a venue, it is certain that without an organised, efficient and clean bar area, quality and service is likely to be less-than favourable. With a new season upon us, now is the time to look at the functionality of your bar to ensure you are offering guests an unparalleled experience! But where do you start? This 360 degree report hones in on each element of a fully functional bar.

GLASSWARE

Looking to the most obvious behind the bar feature, glassware holds an essential role in the how drinks are presented and served. A highquality and visually appealing glass – and the way these are cleaned and maintained – can make or break a serve and guests’ experience.

Darren McGinn, Business Development at Glencairn, reveals the role glassware plays in wet-led venues, “High-quality, robust and aesthetic glassware is a must for any venue. Customers form key opinions based on the glassware they are served drinks in, and this reflects on the venue. Glasses, such as the Glencairn Glass, the world’s favourite whisky

glass, demonstrate that the venue understands the role glassware can play in enhancing the customer’s drinking experience and enjoyment.”

Furthermore, an appealing vessel presents the opportunity to engage guests which can subsequently bring brand awareness and publicity.

Darren reveals, “Customers are well-practised at sharing their drinking experiences online. It is now a given for many to show where they are eating and drinking; by extension, this is an excellent publicity opportunity for a venue. Often the key – if not the only – focus of these images is the people and their drinks. Poor quality glassware – usually the sole representative of the venue in online pictures – delivers a negative image of the venue. Stylish, relevant glassware is a must-stock for the social media world to maintain the image a venue wishes to portray.”

Glassware can act as a unique selling point, and with the demand for on-trade experiences continuing to grow among guests, serving delicious drinks in unique and stunning vessels can be used as a tool to keep guests returning!

Glassware that is robust, tough dishwasher friendly and pleasing in the hand and on the eye is, in the longer term, better financially and reflects far better on the venue, and the values it is trying to convey.

Investing in quality glassware can also bring a plethora of other benefits, such as cost saving and wastage reducing. Darren explains, “Ensuring the glassware that is purchased is fit for purpose is fundamental. There may be cheaper alternatives on the market, but these are a false saving. Glassware that is robust, tough dishwasher friendly and pleasing in the hand and on the eye is, in the longer term, better financially and reflects far better on the venue, and the values it is trying to convey.

“There is little point in spending good money on creating the ambience of a great venue only to let it down with easily broken and poorly designed glassware – no restaurant would serve food on cheap plates, so why serve your drinks in inferior glassware?”

What’s worse than a thin and flimsy glass? A dirty one! To ensure the highest standard of glassware, a high quality and efficient glasswashing system is essential.

Jon Nelson, Managing Director at Nelson Dish & Glasswashing Machines, explains then importance of well-maintained glassware, “Your glassware is an indication of the quality of your service and undoubtedly contributes to customer satisfaction – and that applies to all wet-led venues. To achieve consistent, reliable and hygienic results, a good glasswashing system is essential.”

Jon also offers some advice for venues looking to find the perfect glasswasher that suits them, detailing the importance of the support and maintenance provided by the supplier. “Firstly, there are crucial distinctions between dishwashers and glasswashers that make them suited to their respective tasks so, if you need to wash both glasses and dishes, you really do need two machines. Things to consider are: the size and capacity of the machine, ease and speed of use, noise output, energy and water consumption, warranty and aftercare, as well as cost.

“Good service support is also essential and should be an important consideration when choosing a supplier. Whether you

need advice, have a question about usage or maintenance or experience an operational problem, Nelson has built a reputation for its exemplary aftercare. Engineer response is rapid – virtually always the same day and Nelson’s first fix rate is almost 100%.

More general online or telephone technical support is always available too.”

Another key element of serving exceptional drinks is ice. Roz Scourfield, National Sales Manager at Hoshizaki UK, highlights the importance of ice quality, stating “In wet-led venues, the standard of drinks can make or break a business. With this level of scrutiny, operators need to be confident in their ice quality. Nobody wants a diluted drink after all, regardless of whether that’s a soft drink, mixer, mocktail, or cocktail. High quality ice not only looks appealing and can help venues apart, it is also crucial to achieving optimal dilution to leave customers satisfied.”

A quality ice machine and refrigeration solution can completely elevate serves, and in turn heighten the overall guest experience – but choosing the right one for your venue can be tricky.

Ro states, “Choosing a new ice maker goes beyond deciding which shape ice is required. As one of the few appliances used 24/7, operators should be particularly mindful of sustainability credentials, and how these can impact their own aspirations for Net Zero. Hoshizaki’s range benefits from impressive energy ratings, and Climate Class 4 and 5 awards across their portfolio, meaning units can operate efficiently in up to +40oC.

“Aside from energy efficiency, operators should also consider how hygiene-led features can be utilised in busy bar settings.

For example, Hoshizaki’s CM-50KE-HC cuber benefits from Hoshizaki’s intuitive automatic water circuit rinse cycle. This prevents harmful residues from clogging the hydraulic system. For further peace of mind, the closed water circuit provides complete protection against any type of contamination during the

BEHIND THE BAR

entire ice production process. A unique internal carbon graphite bushing allows these units to work entirely without grease, while water-lubricated bearings protect the system from unpleasant calcification and bacterial contamination, keeping customers safe.”

TECHNOLOGY

A bar could not function without a high level of technology to ensure it runs smoothly. From POS and booking systems, to printers, innovative dispensing machines and hygiene solutions, technology holds a huge presence behind the bar, ensuring efficiency and productivity.

Speaking on the role of efficient and streamlined software solutions in wet-led venues, Champa Magesh, Managing Director at Access Hospitality, says, “Increasingly businesses are benefiting from using software to complete some of the necessary, but repetitive and time-consuming tasks every wet-led business is faced with on a daily, weekly and monthly basis. Access works with a number of well-known pub operators on cloud- based solutions covering a range of areas from ordering, to EPoS, staff management, online booking and reservations. Many of these tasks, once automated, free up valuable resources, giving staff more time to concentrate on customer care.”

Such tech brings a plethora of benefits to venues, as Champa further explains, “Access Hospitality has the experience and

understanding of hospitality venues, working closely with a number of pub operators to achieve their aims and improve efficiency. For example, the company’s cloud-based workforce management solution enables venues to streamline their human resource and people management processes including recruitment, onboarding, holidays, workforce scheduling and staff rotas and tronc payments.

“The technology can also track employee attendance and engagement, manage holidays and sickness and can simplify recruitment and onboarding. The company’s purchase to pay system can automate and control all invoices, providing a single point of control from receiving an order to electronic invoices.

“Electronic point of sale is becoming a must-have for pubs providing, amongst other benefits, valuable data on spend, frequency of visit, popular lines and peak times, data that can then be used to target bespoke marketing to customers based on their preferences and choices.”

When it comes to bar tech, it is essential that printers are high-performing to keep up with busy environment.

David Pearce, Technical Director, Star Micronics EMEA, reveals the – sometimes overlooked –importance of printing solutions in bars, “In a busy bar environment, high speed printing up to 400mm/second is important in order to ensure speed of service as well as features such as partial cut to avoid receipts falling to the floor, easy paper loading and a paper near end sensor.

High quality ice not only looks appealing and can help venues apart, it is also crucial to achieving optimal dilution to leave customers satisfied.

Increasingly businesses are benefiting from using software to complete some of the necessary, but repetitive and time-consuming tasks every wet-led business is faced with on a daily, weekly and monthly basis.

“In terms of labelling, a label printer which allows one handed operation with the taken sensor to produce identifying labels with re-stick technology to stick to delivery trays or individual drinks with zero residue when removed provides the ideal labelling solution for a venue.

“A futureproof solution is key. As Star CloudPRNT enabled printers are able to receive orders from multiple channels including fixed POS systems, mobile devices and tablets, networked as well as Cloud based systems, this offers a futureproof solution as businesses can easily upgrade as and when required.”

New and advance technology can also help with the tasks that need a little more attention, such as hygiene.

John Newell, Director at Mechline Developments, states, “Customers sat at a bar will of course be paying attention to eyecatching, theatrical tasks such as cocktail making and shaking. Having said that, there are some tasks that a bartender will want to draw attention too– especially when it comes to bacteria control.

“This is something that Mechline’s wall-mounted air and surface HyGenikx system is proven to discreetly solve thanks to the use of germicidal UVC which eradicates viruses and bacteria, including those known to cause food poisoning (e.g., Listeria, Salmonella, E. coli and Norovirus).”

Innovative technology like this can bring a plethora of beneifts to wet-led venues. Take the London Essence Freshly Infused dispenser for example – it meets diverse consumer desires and

preferences, while reducing packaging waste, saving fridge space and bottle up time.

Melanie Ginsberg, UK Head of Marketing at London Essence, reveals more about the new and advanced tech, “82% of cocktail consumers are interested in trying a contemporary twist and our Freshly Infused fount helps to elevate and enhance the guest experience by offering more opportunities for consumers to discover and experiment. Having the options visually on display allows consumers to see the different flavour possibilities, whether it’s a twist on a classic G&T with Blood Orange & Elderflower Tonic, or Pink Grapefruit Crafted Soda to make a refreshing Paloma. Our new Raspberry & Rose Crafted Soda also provides a delicious non-alcoholic option when served as a solus drink over ice for those who prefer to moderate their alcohol intake, or not drink alcohol at all.

“The fount also creates an element of impact at the bar, whilst also helping bars efficiently use the space they have. The absence of glass bottles reduces glass recycling needs and frees up cellar space of bottled mixers, allowing for more efficient use of space. The elegant design is also eye-catching for guests and also adds an element of theatre. In addition, the ease and speed of creating and serving consistently high quality drinks further improves operational efficiency.”

It is crucial for wet-led venues to look behind the bar to assess the areas in which they can improve efficiency and productivity, which in turn, can heighten the guest experience!

RAISE THE BAR

SIMON FROST, HOSHIZAKI UK DIRECTOR, OFFERS HIS ADVICE

ON HOW TO ELEVATE BAR AREAS IN A SMOOTH AND PRACTICAL WAY WITH THREE KEY PIECES OF

EQUIPMENT.

When it comes to designing or refurbishing a bar area, the equipment that an operator selects is paramount. In fact, equipment choices have the power to make or break a bar, especially where quality, efficiency and practicality is concerned. Essentially, the ultimate goal for any operator should be to invest in equipment solutions that will effectively overcome challenges and achieve goals. Of course, challenges and goals will vary from bar-to-bar. Likewise, challenges and goals will vary depending on specific segments and duties of a bar, especially when it comes to these three key corners – beer, refrigeration and ice: the latter of which, being what Hoshizaki are best-known for commanding.

ICE

First impressions of a venue are often formed when customers receive their first drink, therefore the ice used needs to be high-quality. For operators with a goal to enhance drinking experiences, alternative ice shapes are a simple yet effective way to wow guests. As many bartenders already know, Hoshizaki leads the way when it comes to ice quality. Each ice machine is designed with the highest standards, ensuring that each ice cycle is made with fresh water, producing the highest quality ice. Hoshizaki is also known for producing an unrivalled selection of ice types, each of which are precise in shape, with crystal clarity and a slow dilution rate meaning watered down drinks are a thing of the past.

An ice machine also needs to keep-up with a venue’s quantity

requirements, which is why bartenders should pay close attention to the capacity of a machine. The good news is that within Hoshizaki’s range, bartenders have the luxury of choosing from machines ranging from 25kg to 210kg capacity within a 24 hour period.

Hygiene is also a key aspect that many bartenders will wish to prioritise when it comes to selecting an ice machine, as essentially, hygiene-led solutions provide extra protection to customers that are enjoying a cold beverage.

Hoshizaki’s IM range of ice makers leads the way when it comes to hygiene prioritisation thanks to the incorporation of a special ‘closed’ cell feature that produces ice in a sealed environment, preventing airborne bacteria from contaminating the ice. After each harvest of ice, the units are then flushed with an automatic freshwater rinse cycle.

Energy saving goals will also be key for money-savvy operators. Of course, it may be tempting to invest in an ice machine with a cheaper price tag, but once an operator learns of the long-term energy savings that our ENERGY STAR®- certified ice machines can reap month-in-month out, its clear to see how savings soon stack-up for years-on-years. To put these savings into perspective, Hoshizaki ice machine operators can save up to 40% compared to traditional ice machines.

REFRIGERATION

Energy saving goals are also key when it comes to refrigeration, especially given the fact that like ice machines, these units

Simon Frost

Essentially, the ultimate goal for any operator should be to invest in equipment solutions that will effectively overcome challenges and achieve goals.

must operate 24/7. Operators can compare appliances with quantifiable standards, such as energy ratings and climate class, in order to clarify the biggest picture. With this in mind, all models in Hoshizaki’s PREMIER and ADVANCE ranges benefit from an exceptional energy rating, and Climate Class 4 or 5 ratings across the board. This enables the units to operate efficiently in ambient temperatures of up to +40oC.

Behind the bar, space tends to be at a premium, though often this does not correlate with the demands of a bar. Luckily for bar operators, Hoshizaki’s COMPACT range of refrigerators offer some of the smallest footprints of any commercial refrigerator. What’s more, Hoshizaki COMPACT undercounter models have been designed with commercial counter height in mind, meaning it can discreetly slot into the majority of bar areas.

Temperature consistency is also key, especially when chilling fresh juices, smoothies, wine, champagne and beyond. If these drinks are not cold enough, then complaints can soon start to stack-up. Hoshizaki refrigerators are designed to maintain consistent temperatures, no matter how many times the door of the refrigerator is opened. Our popular COMPACT range even utilises a condenser fan which is proven to drastically improves cooling performance, whilst also reducing strain on the compressor, therefore protecting machine longevity..

BEER

Another key drink, that needs to be cool, is beer. Of course, many bars will opt for a traditional beer tower, but in some

instances, an automatic, almost-hands free system such as Hoshizaki’s BEERMATIC DUAL TAP can really change the game. This is especially true for bars that are looking to draw profits from an outdoor area or looking to simply alleviate the many tasks that bartenders contend with.

With the capacity to pour two drinks simultaneously, staff simply need to place their beer glasses within the BEERMATIC Dual Tap and press the button in order to achieve premium served pints or half pints. Once the button has been pressed, the machine automatically tilts the glass so that the flowing beer will cascade down the side of the glass for a perfect beer to head ratio. Just 15 seconds later, staff can serve.

Bartenders also need not worry if they do not have a cool cellar or space for storing kegs, as the BEERMATIC automatically cools the drink as it flows through the circuits, for a refreshingly chilled pin.

For more support on executing an unbeatable bar set-up with Hoshizaki, please contact uksales@hoshizaki.uk . To find out more about Hoshizaki products, please visit Contact UsHoshizaki Europe B.V. (hoshizaki-europe.com)

A GLASS ACT

NELSON OFFERS SOME ADVICE ON ADDRESSING COMMON GLASSWARE

ISSUES.

All bartenders want the assurance that every glass at their disposal is in perfect condition. Numerous studies have concluded that a customer’s perception of a drink is influenced by the glassware used to serve it, meaning that the flavour is anticipated before the first sip is even taken. Therefore, a pristinely clean, sparkling glass is the first step to pouring the perfect drink.

Ensuring your glassware is always in spotless condition is a continuous process that demands regular care and attention and goes way beyond merely washing your glasses. It’s a comprehensive process that includes the regular maintenance of your glasswasher, investment in high-quality chemicals, proper water treatment, and the systematic renovation of glasses.

PROBLEMS INCLUDE:

CLOUDINESS

Almost definitely caused by poor water quality causing mineral deposits which are left on the glasses during the final rinse, to ‘set’ in place during drying. In its initial stages, this can be seen as a warning and can be remedied by installing an appropriate water treatment system, such as an external water softener. A good supplier will advise on the various options available.

ETCHING

If the water treatment, mentioned above, is not addressed, and the glassware continues to be washed in untreated, hard water, the glasses start to develop a white frosty pattern. This tends to be most visible in the parts of the glass that were subject to more processes during manufacture – i.e. – around the rim. This type of damage is irreversible.

FLAT BEER

This is usually caused by using more than the recommended quantity of detergent and/or rinse aid. It can also occur as a consequence of oily deposits from coffee cups or from traces of grease left on glasses from lipstick and from crisps or nuts that customers have eaten alongside their drink. However, a further factor can be overly smooth glasses or glasses that are coated in a film – possibly from having been dried with a tea-towel.

Ensuring your glassware is always in spotless condition is a continuous process that demands regular care and attention and goes way beyond merely washing your glasses.

MAINTENANCE ADVICE TO ENSURE PRISTINE RESULTS INCLUDES:

TEMPERATURE

Check temperatures are set correctly. Wash should be 55-60°C and rinse should be between 65-70°C.

DETERGENT AND RINSE AID

It’s important to use the chemicals your supplier has recommended, and in the quantity stipulated. Quality varies significantly and the harsh chemical formulations in some cheaper products can leave residues and cause streaks. Even if they seem a good, cost saving idea initially, the effects will almost certainly become apparent in time.

REGULAR RENOVATION OF GLASSES

Renovating glasses involves deep cleaning them with a specialist product to remove protein or mineral build-up. This process

should be carried out periodically to maintain the integrity of the glassware. Use specific glass renovating products and follow the manufacturer’s instructions carefully.

DRYING

Glasses must be thoroughly dried before they’re stored. Teatowels can contain traces of fabric conditioner and can also harbour bacteria which can contaminate the glass. Air drying is undoubtedly the best method but can often take up to 40 minutes naturally. Nelson’s Glass Dry offers a more efficient solution and can completely dry and cool glasses in around 4 minutes.

www.nelsonwashonline.co.uk

Pristine glassware is vital for Farr Vintners’ regular tastings

THE PERFECT WHISKY GLASS

FOR THAT PERFECT WHISKY MOMENT, MAKE SURE YOU SERVE IT IN THE WORLD’S FAVOURITE WHISKY GLASS – THE GLENCAIRN GLASS.

When your customer’s favourite whisky has been nurtured and cared for by its distillery for years and they’re looking forward to savouring every drop – there’s nothing more disappointing than it being served in a glass that doesn’t do the whisky the justice it deserves.

The type of glass you serve your whisky in plays a vital role in your customer fully appreciating the nose, colour, flavour and quality of the dram. If you’re serving a quality whisky, then the go-to glass is the Glencairn Glass - created and designed with guidance and expertise from some of the world’s most esteemed master distillers.

Every element of its design has been carefully considered to fully bring the whisky that it holds to life and enjoyed to its fullest potential. Its tapering mouth captures those all-important aromas, the wide crystal bowl enhances and allows the fullest appreciation of the whisky colour, and the solid base is designed to be comfortable in your hand, whilst being robust enough for a bar environment.

The Glencairn Glass is produced by Glencairn Crystal Studio, the award-winning family run crystal glassware company based in Scotland. Before the year 2000, the whisky industry had no singular glass it could call its own, unlike champagne, brandy or

wine and it was Glencairn Crystal’s founder, Raymond Davidson, who decided to create a glass especially for whisky that would allow the user to fully appreciate the nose, colour and palate of their dram.

Since its official launch in 2001, it has become the world’s favourite whisky glass with millions of glasses sold each year across the globe. With its iconic shape, it is the glass of choice in whisky distilleries and major whisky festivals, as well as in many, many bars around the world.

DON’T

DESTROY THE MOMENT – USE A GLENCAIRN

GLASS

Your whiskies deserve better – if you would like to enhance your establishment’s quality whiskies by serving them in the drinks industry’s preferred choice of glassware please contact the sales team at contact@glencairn.co.uk to discuss discounted trade prices.

For more details please visit the Glencairn Glass website: www. whiskyglass.com, where you can also input a brand name or logo into the 3D visualiser to see how a personalised Glencairn Glass could work for you too.

@theglencairnglass

WHERE STYLE MEETS INNOVATION

STAR MICRONICS PROVIDES VALUABLE INSIGHT INTO THE PIVOTAL ROLE OF POS HARDWARE TECHNOLOGY.

With the hospitality industry facing challenges on a number of fronts, the right technology choices can provide opportunities for enhanced customer service and loyalty, whilst delivering solutions to specific challenges such as rising operational costs and staff shortages. Coupled with this, a growing consumer appetite for multi-channel ordering and delivery options within hospitality is driving demand for advanced POS, bar and kitchen order printing solutions that boast innovative, feature-rich technology.

International POS hardware solutions provider Star Micronics discusses the pivotal role front and back of house hospitality technology plays in overcoming the challenges venues currently face.

SUPERIOR CONNECTIVITY FOR A SEAMLESS ORDERING EXPERIENCE

In order to ensure a seamless customer ordering experience, a range of connectivity options are essential so as to facilitate the printing of remote orders as well as local print jobs via wired or wireless connectivity for both mobile and fixed POS. Moreover, a single printer that offers such a solution provides a cost-effective, futureproof option as well as the flexibility to manage multiple networking infrastructure upgrades and the seamless transition from traditional POS to tablet and cloud POS.

Technology such as Star CloudPRNT™ offers the ideal solution for venues keen to integrate online, table and mobile ordering. For example, Star’s mC-Print™ series and TSP143IV series with built-in CloudPRNT technology enable order printing directly from web and Cloud based apps and, at the same time, can handle local print jobs from the point of sale. With customer orders sent directly to the printer, Star CloudPRNT increases order accuracy and eliminates the need for an additional tablet in the restaurant or bar. Moreover, table ordering can reduce long queues at the bar, while printers can fire out tickets for different stations within the venue, avoiding bottlenecks during peak times. Clearly, technology has to be flexible and scalable as well as operate efficiently to avoid unwanted downtime in a busy environment. A managed cloud service such as StarPrinter. Online allows the relevant hardware to be connected to the online ordering system within minutes and receive orders from any location as well as from customers using any kind of device. Providing enhanced online visibility of connectivity and print jobs, the service also offers device management via an online dashboard to equip venues with an overview of all devices and activity including reliable tracking of print jobs with notification of device status changes, barcode scans, new device connections to a group, etc. Additional printers and peripherals can simply be

added without the need for server upgrades, further enhancing the versatility of the service and operational efficiency.

SOLUTIONS FOR SELF-SERVICE TERMINALS

With greater customer demand for self-service terminals to facilitate food and beverage orders and the added opportunity for venues to redeploy staff who would otherwise be taking orders, a reliable printer that is equipped with the specialist features and connectivity for integration into unattended selfordering terminals is pivotal.

Easy to install and maintain, the packaged Star mC-Print3 with its front operation and wide range of connectivity options alongside large paper roll and paper near end sensor to give ample warning of paper changes is the printer of choice for some of the largest hospitality chains and independent venues that have introduced self-ordering into their channel.

ADVANCED LABELLING SOLUTIONS

With the rise in multichannel ordering across hospitality in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification for pre-packed food, the requirement for efficient labelling solutions has surged. Amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies as there is no backing paper to discard.

The ability to print different sized and types of labels from one easy-to-use device including variable length food and allergy labels, nutrition information as well as food delivery labels and bag seals from web-based apps or local devices is essential. The Star mC-Label3 printer offers the ideal solution thanks to its ability to print on a wide range of liner-free media including low

adhesive ‘re-stick’ labels as well as high adhesive permanent and semi-permanent labels. It is also designed for traditional liner presized labels and continuous label rolls and receipt paper.

As popularity grows for sustainable packaging and reusable cups, accurate customer order identification becomes even more critical. Star’s mC-Label3 and TSP143IVSK printers have been designed to print repositionable and easily removable labels within hospitality to accurately print on a wide range of packaging materials for customer collection as well as delivery.

ALL-IN-ONE INTEGRATED HOSPITALITY HARDWARE

Developing a hardware solution in the knowledge all products and peripherals are successfully integrated and provided by a single manufacturer provides greater reassurance the system will operate more efficiently and reliably. Star is continually expanding its portfolio of POS peripherals to include a range of cash drawers, tablet stands as well as desktop and handheld USB and Bluetooth barcode scanners that integrate seamlessly with its POS and label printers.

CREATING A SECURE POS SYSTEM

With security a key concern for many in the hospitality industry, POS peripherals that provide in-built security clearly offer a range of benefits. For example, Star cash drawers can provide 10 different lockset options for additional security, while an optional secure dual-drawer cable offers enhanced security and allows two cash drawers to be controlled by one printer. An undercounter mounting bracket enables valuable countertop space to be maximised and ensures the cash drawer is securely placed out of sight.

Furthermore, technology such as Star’s unique cash drawer connection sensing feature allows the printer to distinguish an open drawer or one which is completely disconnected, enhancing security. The information can be reported directly to a locally controlling application or via the cloud. In the case of tablet stands, a durable steel enclosure with locking arms can prevent theft, while wall mounted options

provide an ideal solution for hospitality applications where multiple tablets and devices need to be easily accessible but fully secured and clear of workspaces.

MEETING BRANDING AND PERSONALISATION EXPECTATIONS

Without a doubt, customers are increasingly seeking tailored solutions. A cost-effective means of enhancing branding is to take advantage of the receipt or delivery label to include a personalised message, QR code or an offer to encourage repeat business. Not only does this help counter growing competition, but such an approach can also help venues respond to seasonal fluctuations etc.

Coupons can promote repeat custom by encouraging footfall on quiet evenings or advertising upcoming events for example, whilst logos and high-quality graphics can clearly enhance the overall appearance of receipts. For labels, Star’s Cloud-based free labelling app available on mC-Label3 offers a range of predesigned label templates as well as a one touch label function that allows for the storing and printing of up to three label designs.

MAINTAINING SUSTAINABILITY

With sustainability high on the agenda, there are a range of sustainable solutions that are both eco-friendly and cost effective while maintaining order accuracy. For example, the flexibility to select a 2mm top margin on receipts along with a reduced font size and thin paper capability can provide significant paper and cost savings.

In terms of media, for all linerless media a key benefit is the reduction in waste thanks to no backing paper to discard. And, for receipt paper, Star partners with paper manufacturers offering environmentally friendly media solutions that are both sustainable and recyclable.

For more information, visit Star on Stand G40 at The Hospitality Tech Expo, 15-16 October 2024, ExCel or alternatively visit: www.Star-EMEA.com

GRAPEFRUIT

GIULIA CUCCURULLO, HEAD BARTENDER

AT THE ARTESIAN BAR, THE LANGHAM, SHARES AN EXCEPTIONAL SERVE FROM THE VENUE’S NEW COCKTAIL LIST, ALTER EGO.

I’d like to share the story behind our Grapefruit cocktail, a drink born from our passion for tequila and the classic Paloma. In creating the Alter Ego menu, my team and I found immense joy in experimenting with different ingredients, pushing the boundaries of flavour to craft unique and memorable cocktails.

The Grapefruit cocktail is a prime example of this creative journey, featuring an unexpected yet fascinating key ingredient: Black Turtle Beans. These beans, often overlooked in the culinary world, undergo a special process in our kitchen, allowing us to extract an essence that surprisingly mirrors the fresh, citrusy notes of grapefruit. This essence forms the cornerstone of our Paloma-inspired beverage.

The inclusion of Black Turtle Beans wasn’t a random choice. We see them as an “ingredient of the future,” not only for their culinary potential but also for their environmental benefits. They are sustainable, nutrient-rich, and align perfectly with our commitment to innovative and responsible ingredient sourcing. Initially, our goal was to achieve a berry-like flavour profile, as we were intrigued by the idea of incorporating unexpected flavours into traditional cocktails. However, during our experimentation,

we stumbled upon an extraordinary similarity between the transformed beans and the bright, tangy essence of grapefruit.

This discovery was both surprising and exciting. It led us to embrace this new direction wholeheartedly, refining the process to highlight the grapefruit-like characteristics we had uncovered.

The result is our Grapefruit cocktail—a testament to the unexpected joys of culinary exploration and a standout on the Alter Ego menu. It’s a drink that not only delights the senses but also embodies our ethos of creativity, sustainability, and a deep love for the craft of cocktail making.

The Alter Ego menu emerged as a natural progression of our ongoing series of menus that celebrate the “ingredients of the future.” With this particular menu, our aim was to delve into the realm of possibilities that these unique ingredients offer, specifically in terms of their flavour profiles.

We envisioned a future where certain ingredients may become scarce or even disappear entirely, leaving us with a longing to experience their tastes once more. In response to this, the Alter Ego menu was conceived as a means to explore and reimagine these ingredients, uncovering their hidden alter egos in terms of flavours.

NEW CREATIONS

Through our creative process, we seek to capture the essence of these future ingredients and present them in a way that allows us to savour their unique characteristics, even in a world where they may no longer be readily available. The Alter Ego menu stands as a testament to our commitment to culinary innovation and the preservation of taste experiences that may otherwise be lost to time.

GRAPEFRUIT

INGREDIENTS

25ml Patron Reposado

25ml Axia Mastika

50ml Bitter bean syrup – recipe below 15ml Clarified lime juice

40ml Rose and raspeberry soda

METHOD

Quick stir the first three ingredients together, pour in a glass with clear ice and top with the soda. Finally, garnish with two circles of edible leather.

BITTER BEAN SYRUP

INGREDIENTS

500g Black Turtle Beans

200ml Water

200ml Axia Mastika

METHOD

Blend and filter with coffee filter (or centrifuge). For every 200ml add 100g sugar and mix, and for every 100ml add 25ml Savoia Americano.

COMPETITIVE CALIFORNIA

LANCHESTER WINES’ TOM VAN DER NEUT REVEALS MORE ABOUT FINDING WINES THAT STRIKE THE PERFECT BALANCE OF COMMERCIAL APPEAL AND HIGH STANDARDS, OFFERING A TASTE OF PREMIUM WINE REGIONS AT AN AFFORDABLE PRICE.

Curating the perfect wine list has always been a balance between quality and cost efficiency – wines your customers want to drink but that also make you a decent margin. A decent wine merchant will always respond to customer feedback for high-quality wines at a competitive price which is why Lanchester Wines has worked hard to curate two new Californian wine ranges, Leese-Fitch and The Path.

Created by the renowned, family-owned Don Sebastiani and Sons winery in Sonoma these price-busting selections offer an impressive line-up of four varietals, including the ever-popular Chardonnay, Pinot Noir and Old Vine Zinfandel. Capturing the essence of a traditionally expensive wine region, these ranges deliver high-quality wines at an accessible price point, making them an exciting addition for both consumers and bar owners. These wines embody exceptional value, blending varietal character with affordability, making them ideal for commercial settings and personal enjoyment. By focusing on quality and taste, Don Sebastiani and Sons ensures customers experience a true representation of California’s renowned wine regions, without the hefty price tag often associated with the area.

A NEW PARTNERSHIP WITH A RICH HISTORY

It all started with Samuele Sebastiani, who emigrated from Tuscany to California through Ellis Island around 1895 and began

making wine in 1904. He purchased the Sebastiani winery site in Sonoma in 1909 and it was his son, August Sebastiani, who truly expanded the winery, passing it down to his son, Don.

The family sold a portion of the estate in the early 2000s, and around the same time, Samuele’s great-grandson Donny established Don Sebastiani and Sons with his brother August and father Don. Donny assumed the role of running Don & Sons in 2009 and continues to make wine in his Napa winery using grapes from across California.

A BRIGHT FUTURE

The addition of Don Sebastiani and Sons’ wines to the UK market through Lanchester Wines is poised to change perceptions of Californian wines. Traditionally seen as a premium offering, these ranges bring the vibrant and diverse flavours of California to a broader audience at an affordable price. The partnership between the two companies promises to deliver not just high-quality wines but also a unique story and experience, making premium wine regions more accessible to all. As the wines become available, both companies are optimistic about the positive reception and the impact this collaboration will have on the market.

For more information on Lanchester Wines or the Don Sebastiani and Sons wines mentioned, please visit www.lanchesterwines.co.uk/donsebastiani

Three Generations in the Sebastiani Vineyards, August, Samuele and Don Snr

RETURN OF RUMFEST

THE BEST PLACE FOR RUM KNOWLEDGE, RUMFEST IS BACK FOR 2024! WE TELL YOU EVERYTHING YOU CAN EXPECT FROM THIS YEAR’S UNMISSABLE EVENT.

Hailed as the world’s ‘Rum University,’ the annual RumFest in London will be celebrating its 18th year with some the best international brands, boutique and craft rums, as well as a wealth of industry talent ready to share their knowledge of rum through seminars, tastings and masterclasses. With over 400 Rum SKU’s for guests to sip and savour, the RumFest is by far the most important day for anyone in the industry that is looking to further their knowledge about the most diverse spirit category around.

Global Rum Ambassador and RumFest founder, Ian Burrell, has invited some of the world’s best distillers and blenders to educate the UK bar scene. International guests include the multi-award winning Richard Seale of Foursquare Rum Distillery in Barbados who’ll be sharing secrets as to why his rums are seen as some of the finest spirits in the world. Also on the bill is Trudiann Branker, also of Barbados, and is Mount Gay Rum’s first female appointed Master Blender. She’ll be explaining how terroir in rum is important through her “soil to sip” masterclass.

On the main stage there will be presentations on ‘how to become a Rum Ambassador’, which see’s various bartenders talk about their journey from bartender to brand ambassador. There’ll also be an introduction to Martinique Rhum Agricole and why the cane juice rhum is making a resurgence in the British bar scene. The finale of the day will see the log awaited return

of “Tiki Face Off”, a cocktail competition that pits the skill, speed and Rum knowledge of bartenders as they compete for the ‘Rum Rhapsody Rumble Trophy’.

If you love rum, you’ll love RumFest as this is an event not to be missed.

THE RUMFEST (TRADE DAY)

Monday 14th October 2024

12pm to 5pm

ILEC Conference Centre, 47 Lillie Rd, Earls Court, SW6 1UD

To get your tickets for the show go to www.rumfest.co.uk.

Bar Magazine offer: FREE ENTRY for the first 100 people to register using the discount code BARMAGCOMP.

TIPPLEMILL GIN

WE FEATURE A BRAND WITH NATURE AT ITS HEART AND IN ITS ROOTS, REVEALING MORE ABOUT ITS STORY AND AWARD-WINNING RANGE.

A TERRIFIC TIPPLE!

LILY

1

CRAVEN, FOUNDER OF TIPPLEMILL, SHARES FIVE STAND-OUT CHARACTERISTICS WHICH MAKE TIPPLEMILL GIN A MUST-HAVE FOR WET-LED

VENUES.

ASSURANCE OF QUALITY AND TRACEABILITY

Tipplemill is dedicated to producing high quality, traceable and sustainable gin to provide forward thinking venues with the ultimate seed to spirit gin. With an increasing demand from consumers to understand where and how their food is grown and made, fifth generation farmers at Tipplemill echo this in their gin. Instead of purchasing industrially made ethanol made from wheat grown around the world, we have control over how our gin is made. We can not only show you where our British grain is grown, but also have the confidence in the sustainability of the agricultural practises and the people involved from field to bottle giving you confidence in the product you stock.

2

AUTHENTIC AND COMPELLING STORY

My brother, James, and I are fifth generation Lincolnshire farmers who set out to produce the absolute best London dry gin using the grain that we grow, reconnecting with the end consumer over a refreshing Tipplemill and tonic. Inspired by Frank Craven, our farm’s Founder and Miller, we look back to our roots. Whilst Frank milled his wheat for baking in the 1900s, we use the ultimate renewable energy, the power of the wind to grind our wheat between the millstones of the tallest working windmill in the UK to produce a delicate wholemeal flour. This is the foundation on which our London Dry is crafted. Producing premium spirits in harmony with nature is the perfect way to champion traditional British crafts using crops we have lovingly produced on our farm over the four generations and now into the fifth.

3

SUPPORT THE ENVIRONMENT

Creating a gin which is sustainable in terms of our methods, ingredients and the materials we use without compromising on quality is what we stand by and are proud to have achieved. We have fifth generation feet on the ground taking a proactive approach to enhance biodiversity and soil health to ensure a robust future for Tipplemill grain and the wildlife that shares our land. Working with members of the wildlife community, our team continues to enhance habitats for species endangered in the UK. This means that you and your customers can relax and enjoy the fact that Tipplemill not only tastes great to drink, but also that it is great for nature, including the farmland birds and animals which are a crucial part of our ecosystem.

4 5

A DIVERSE GIN FOR BARS

Tipplemill London Dry has been expertly designed with the help of Dr David Clutton, unique holder of a PhD in Gin. Inspired by our British farmland, Tipplemill brings a memorable and compelling flavour profile enticing customers back for more. Elderflower and sweet fennel unite with the finest botanicals from around the world including juniper from the wild hills of Tuscany and Mediterranean citrus crafting a harmoniously balanced gin and captivating taste to your glass. Generous in spirit, Tipplemill is bottled at 44% ABV where the soft mouthfeel from our base spirit and botanical profiles are best displayed ready for use in cocktails or a traditional Gin & Tonic.

INDUSTRY-BACKED

Tipplemill London Dry has taken the spirits industry by storm since our launch in September 2023. The only UK gin to be awarded consecutive Double Gold Medals at the two largest and most prestigious spirits competitions in the world – the New York World Wine & Spirits Competition and the San Francisco World Spirits Competition. Judged by a panel of the most respected and experienced experts in the spirits industry, being awarded the highest medals of distinction marks our dedication to high quality seed-to-spirit gin production. Closer to home, Tipplemill has been awarded Drinks Producer of the Year and a the Founder, I was named Business Innovator of the Year.

www.tipplemill.com

TRUE BRITISH HERITAGE

DISCOVER A GIN GENEROUS IN SPIRIT – TIPPLEMILL – AN AWARD-WINNING SERVE STEEPED IN HERITAGE AND AUTHENTICITY WITH NATURE AT ITS HEART.

Nestled in the heart of the picturesque British countryside stands Mill farm. In September 2023, Lily Craven, a member of the fifth-generation farming family, launched Tipplemill London Dry. With a multiaward winning gin contending with spirits at the top of their game, Lily’s passion for sustainable spirits creation with a unique twist on production is sparking the interest of bars around the country.

FARM GROWN GIN

Tipplemill meets the demand for high quality, interesting and sustainably made gins to meet consumer expectations. Holder of a particularly captivating story, Tipplemill London Dry starts as a seed. Tipplemill wheat is grown in harmony with nature by Lily’s brother, James, who ensures not only that the wheat is of the highest quality, but that the core ingredient of our gin is grown in a manner which ensures a robust future for the farm, Tipplemill and the wildlife which shares our land too. Taking inspiration from the farm’s Founder and Miller, the harvested grain is then taken down the road to the tallest working windmill in the UK. Using the ultimate renewable energy – the wind –the grain is ground into the all-important flour which serves as the foundation on which their 96% ABV base spirit is crafted. No other UK gin begins quite like this!

Lily explains, “By using our own wheat instead of purchasing industrial ethanol shipped from around the world we have

complete control over how our gin is produced. We not only know exactly where it was grown but also have the confidence in the sustainability of the agricultural practises which support it. Taking a proactive approach to enhance biodiversity and soil health means that our customers can relax and enjoy the fact that Tipplemill not only tastes great to drink, but that it supports nature including the farmland birds and animals which are a crucial part of our ecosystem.”

HIGHEST QUALITY INGREDIENTS

To ensure taste matches quality, Tipplemill has carefully sourced the finest botanicals from around the farm and from selected growers around the world which are distilled with the luxury of time using a traditional copper pot still. Inspired by the farm’s hedgerows, Elderflower and sweet fennel unite with the finest juniper from the wild hills of Tuscany and Mediterranean citrus crafting a harmoniously balanced gin. Selecting only the heart of the distillation, the gin is bottled at a generous 44% ABV where the smooth texture gained from the base spirit and the botanical profiles are best displayed making for a delightful martini.

Within the first year of production, Tipplemill is already contending with some of the most established spirit brands on the market thanks to the quality and craftsmanship that goes into every drop. Working with reputable suppliers of botanicals, bottle and decorating manufacturers and packaging ensures every bottle delivered matches the high standard of gin inside the bottle.

Tipplemill offers guests not only an easy drinking and enticing flavoursome gin, but one that they can have confidence in the people, ingredients and processes involved in crafting it from our field to their glass.

ATTENTION TO DETAIL

Distinctively, Tipplemill offers venues the ultimate sustainable spirit, going above and beyond to ensure traceability and high quality. Tipplemill offers guests not only an easy drinking and enticing flavoursome gin, but one that they can have confidence in the people, ingredients and processes involved in crafting it from our field to their glass.

An unashamedly premium product, the bespoke blue bottle looks fit to grace any bar with the authentic story to entice any drinker; the brand warrants a place on any bartenders must have list. A textured label design features unique typography and the core botanicals of juniper, elderflower, and sweet fennel. The iconic logo in gold foil depicts wheat, the windmill and the distillation, intriguing customers whilst catching bar lighting beautifully.

INDUSTRY BACKED

Tipplemill is widely respected and its London Dry won the highest medals of distinction at the most prestigious Tasting Alliance Competitions in the world in 2023 and 2024. It has the accolades of being the only UK gin to win Double Gold at both the New York World Wine & Spirits Competitions and the San Francisco World Spirits Competition. Tipplemill is set to become a recognisable brand to customers, immediately drawing them in and ensuring trust in what they are ordering. Owning or

being a part of a drink’s establishment provides bartenders with a unique opportunity to educate and promote genuine British craftsmanship to regular and new gin drinkers alike.

VERSATILE SPIRIT MEETING CONSUMER DEMANDS

Whilst there is a vast array of gin available for today’s consumer, with trends coming and going, a London Dry gin and tonic remains a true, timeless classic. Crafting the perfect G&T requires a blend of tradition and innovation, and keeping your bar stocked with a London Dry versatile for this role –as well as forming the base of the increasingly popular Negroni, as well as for mixed drinks such as the Spritz – is paramount and Tipplemill London Dry provides the solution!

Tipplemill’s botanical recipe provides bartenders with delightful anchor points on which to offer twists-on-classics, perhaps focused on seasonal ingredients. For instance, emphasis can be added to Tipplemill’s elderflower, Mediterranean grapefruit or sundried orange elements as an effective way to meet preferences of a wide array of guests – from those that prefer sticking with tradition to those curious to try something new.

Tipplemill is a fantastic gin base for bartenders to reach for to create their own enhancements avoiding reaching for artificially sweetened or coloured alternatives.

www.tipplemill.com

JAK’S MAYFAIR

MET ISTREFI, GENERAL BAR MANAGER AT JAK’S MAYFAIR, TELLS ALL ABOUT THE CITY’S GO-TO SPOT FOR DINNER, DRINKS AND GOOD VIBES!

PLEASE TELL US ABOUT JAK’S MAYFAIR AND THE BAR’S DRINKS MENU; WHAT IS THE INSPIRATION BEHIND THIS?

The quirky townhouse has an eclectic style featuring four floors of hospitality: a lower ground cocktail bar, ground floor café and kitchen, first floor restaurant and second floor lounge. All floors have a unique feel and vibe to them, all whilst being a little quirky!

Jak’s drinks menu includes a variety of serves with an extensive wine list, fresh fruit cocktails, spirits and even our very own Jak’s & Zefi brew beer. The Midnight Mayfair cocktail is one of the favourites at Jak’s as well as Jak’s Evolution, which is created by the bar team.

The inspiration behind the venue’s serves is to create a unique drink for our customers, and to be able to offer a different type of beverage to attract a wide audience, all whilst in the spirit of Jak’s. We like to be revolutionary with our drinks!

WHAT WOULD YOU SAY HAVE BEEN THE KEY ELEMENTS TO THE VENUE’S SUCCESS?

A key element to the venue’s success is definitely its opening hours; we are open from 8am to 3am and we aim to be as flexible as possible, to maintain our relationship with our customers and fulfil their needs.

We also have a strong relationship with our visitors. Knowing our guests has allowed us to work with different types of individuals, from meeting new guests to keeping our regulars. Last but not least; location. This has played a crucial role for Jak’s as it is in the heart of Mayfair where people unite and come together, and is also one of the most prestigious areas in

London. Jak’s Mayfair is the perfect central London spot for any time of day – breakfast, brunch, lunch, dinner, drinks and even events hire.

HOW DO YOU STAY CURRENT AND UP-TODATE WITH TRENDS IN AN EVER-CHANGING INDUSTRY?

We talk with our regular guests and go by their needs and wants. We also love to use social media to discover other collaborations

Long-term, we hope to provide the best high-quality product, continue our relationships with guests and always strive to be the best in creating a hospitable environment!

and venues, to see what guests are enjoying and to keep up with different trends. London is such a fast-moving city with trends, but we also know that the classic Jak’s experience is one not to be forgotten either!

WHAT ADVICE WOULD YOU GIVE TO FELLOW BARS LOOKING TO PROVIDE AN EXCEPTIONAL EXPERIENCE FOR GUESTS?

To provide exceptional experience, I think you, firstly, need to offer convenient options and be flexible with guests.

It is also important to encourage feedback and referrals. This allows us to better understand our customers and make changes if needed to improve guest service further. At Jak’s Mayfair, we love to form a relationship with our guests and go the extra mile.

Lastly, I would advise fellow venues to offer a high-quality product, which exceeds guests’ expectations! Consistency here is key too, as there is nothing worse than returning somewhere to

a less-than favourable experience. Deliver a consistently highquality product as a team and work together.

PLEASE TELL US THE BAR’S SHORT AND LONGTERM GOALS.

What motivates me is my passion for providing excellent customer service, continuously growing, enhancing my knowledge and improving my career while I endeavour to lead a successful and cohesive team, alongside increasing daily and monthly sales.

Jak’s short-term goal is to prioritise projects, create monthly schedules and guide teams to focus on what’s most impactful, making changes for the better and continuing to go the ‘extra mile’ for our customers. Work never stops in hospitality!

Long-term, we hope to provide the best high-quality product, continue our relationships with guests and always strive to be the best at creating a hospitable environment!

BUDDHA-BAR BEACH CRETE

MARKOS PRATSINAKIS, GENERAL MANAGER AT ABATON ISLAND RESORT & SPA, TELLS US MORE ABOUT CRETE’S GO-TO DINING OASIS, WHERE GUESTS CAN EXPECT AN UNPARALLELED SENSORY JOURNEY.

PLEASE TELL OUR READERS ABOUT BUDDHABAR CRETE; WHAT’S THE STORY BEHIND THE VENUE AND ITS APPROACH?

Nestled on the picturesque shores of Crete in Abaton Island Resort & Spa, Buddha-Bar Beach Crete is a sanctuary of luxury, tranquillity, and vibrant ambiance. The venue seamlessly blends the iconic Buddha-Bar global brand’s signature elements with the unique charm of the Greek island. Since its inception, Buddha-Bar Crete has aimed to offer guests an unparalleled sensory journey, combining exquisite dining, bespoke cocktails, and captivating music in an idyllic seaside setting. The story behind the venue is one of passion, creativity, and a commitment to excellence, striving to create memorable experiences for each visitor.

TALK US THROUGH THE VENUE’S FOOD AND SERVES MENU; HOW WAS THIS CURATED?

The culinary and beverage offerings at Buddha Bar-Beach Crete are a testament to meticulous curation and an innovative spirit. Our menu features a delightful fusion of Asian and Mediterranean cuisines, bringing together the best of both

worlds. From sushi and sashimi to Mediterranean dishes with a modern twist, the diverse food selection caters to all palates. The drinks menu is equally impressive, boasting a range of signature cocktails that are both visually stunning and refreshingly delicious. Each cocktail is crafted with fresh, high-quality ingredients, ensuring every drink is a masterpiece.

WHAT, IN YOUR OPINION, ARE THE KEY ELEMENTS TO AN OUTSTANDING HOSPITALITY VENUE; HOW DOES BUDDHA-BAR CRETE STAND OUT FROM COMPETITORS?

In my opinion, the key elements to an outstanding hospitality venue are exceptional service, a captivating atmosphere, and consistently high-quality offerings. At Buddha-Bar Beach Crete, we pride ourselves on our ability to deliver these elements seamlessly. Our dedicated team of hospitality professionals go above and beyond to ensure every guest feels welcome and valued. The ambiance is crafted to transport guests to a serene yet vibrant space where they can relax and rejuvenate. Additionally, our commitment to using only the finest ingredients

Since its inception, Buddha-Bar Crete has aimed to offer guests an unparalleled sensory journey, combining exquisite dining, bespoke cocktails, and captivating music in an idyllic seaside setting.

in our food and beverages sets us apart from competitors, ensuring that every aspect of the guest experience is top-notch.

PLEASE TELL US THE VENUE’S SHORT AND LONG-TERM GOALS?

In the short-term, Buddha-Bar Beach Crete aims to continue refining our offerings and enhancing guest experiences. We plan to introduce seasonal menu updates and exclusive events that celebrate local culture and international trends. In the long-term, our goal is to solidify our position as a leading luxury hospitality venue in the Mediterranean while maintaining the high standards that Buddha-Bar is known for. Sustainability is also a crucial part of our long-term vision, and we are committed to implementing eco-friendly practices throughout our operations.

WHAT ADVICE WOULD YOU GIVE TO OTHER FELLOW HOSPITALITY PROFESSIONALS, VENUE OWNERS AND MANAGERS LOOKING TO OFFER GUESTS AN UNPARALLELED EXPERIENCE?

My advice is to focus on authenticity and attention to detail. Understand your audience and create an environment that resonates with their desires and expectations. Invest in training your staff to deliver exceptional service, as they are the face of your brand and play a pivotal role in shaping the guest experience. Additionally, stay innovative and open to new ideas, whether in your menu offerings, decor, or overall concept. Consistency is key, and maintaining high standards across all aspects of your venue will ensure guests leave with lasting positive impressions.

OUTDOOR SPACE EXPERTS

WOODBERRY OFFERS END-TO-END SOLUTIONS TO COMPLETELY REIMAGINE AND REFURBISH YOUR OUTDOOR HOSPITALITY SPACES.

Beautiful hospitality spaces differentiate venues, attract high footfall and help customers make fantastic memories but where do you start when you need to reimagine your venue spaces?

Specialising in refurbishing outdoor hospitality spaces, Woodberry offers free expert consultations to identify your needs and advise on optimising your spaces.

Woodberry offers a range of outdoor solutions; the solutions can be installed as individual products eg. an outdoor shelter, or as part of a designed landscaping and refurbishment project.

SHELTERS

Weatherproof any outdoor spaces you have to optimise capacity no matter the weather. Bespoke size metal or wooden shelters can be designed to your needs. Choose from fixed roof, bioclimatic opening and remote-controlled opening roof or canopy options. Our experts will guide you to the best solution for your venue.

FURNITURE

Hospitality furniture needs to be high-endurance, stylish and fitting for your venue. With over 15 years of experience supplying thousands of clients, our team has the experience to source all your requirements. Choose bespoke colours and finishes in a wide range of furniture styles.

LIGHTING & HEATING

Creating the right mood and ambience greatly enhances your customer experience and keeps them coming back. Revitalise your spaces with clever lighting and heating options that take you from Summer into Autumn and create a longer dwell time outdoors.

PLANTERS & PLANTING

Providing colour, natural barriers, and a striking feature, plants and planting are vital for amplifying the impact of an outdoor hospitality space.

Bespoke colours, branding and sizes are all available in wood or fibreglass planters. Our experts can design a planting scheme with artificial or real plants depending on your requirements.

LANDSCAPING – SURFACES, FENCING & BARRIERS

Whether you have a large or small outdoor area, you can make this multi-purpose and more interesting by including different surfaces, fencing and barriers.

Make a feature with a mural wall or a living green wall, create

cosy areas for dining and drinking with clever barriers and screening, and weatherproof your outdoors with hard surfaces that look attractive no matter the weather.

AUDIO VISUAL TECHNOLOGY

If you need a large outdoor screen for entertainment or highquality speakers to elevate your ambience, our experts can advise best options for your venue. Outdoor LCD or LED screens offer auto-brightness, high-definition visuals with easy installation and maintenance. Weatherproof speakers can be installed with a discreet design offering a great, balanced sound experience.

PLAY AREAS

Many bar venues might not want to encourage families through the door but for venues that do, play areas are a great way of keeping the kids entertained whilst the adults can relax and enjoy your hospitality. We also offer a range of large-scale outdoor games which are more popular with adults and create a fun and friendly competitive atmosphere.

FREE EXPERT CONSULTATIONS

Contact the Woodberry expert team to create a high performing, memorable outdoor hospitality space. Book a free consultation and site visit on 01926 889922 or mail@woodberry.co.uk. www.woodberry.co.uk

Sustainable Outdoor Furniture

FSC® Certified Wooden Furniture

Woodberry is one of a few UK suppliers with full FSC® Certification (FSC®-C115839), this means we have full traceability back to the source forests in Northern Europe.

We offer a wide range of FSC® Certified wooden furniture from picnic tables to bar tables.

Made in UK & Europe

The majority of our range is made in the UK and Europe, we are committed to keeping our supply chains short and within Europe wherever possible.

Talk to our friendly expert team for more information on products that interest you.

100% Recycled Plastic Furniture

Choose from picnic tables or outdoor dining tables and chairs made from 100% recycled plastic. These are robust, hardwearing, maintenance free products which are fully recyclable at the end of their lifespan.

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

MAKE YOUR PROFITS

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Our cans are stackable and take up 41% less space than a bag

57% of consumers are likely to buy Pringles over competing crisp brands in a pub*

Pringles have a 15 month shelf life

STACKABLE FORMAT

takes up less space

OF CONSUMERS say Pringles stands out as the most fun snacking brand

MAKE MORE FROM LESS SPACE WITH PRINGLES

40g Pringles maximise space by holding +37% more units than other crisps bags in the same space Further optimised by use of countertop space-saving point of sale.