DE KUYPER LAUNCHES 360 UK MARKETING CAMPAIGN ‘COLOURFUL COCKTAIL VIBES’

This summer De Kuyper Liqueurs is inviting bartenders and customers to discover their colourful cocktail vibe perfectly matched mood-based cocktails

Launching on 30 June, running for 13 weeks, the new campaign channels De Kuyper s vision to Own the Cocktail for the trade and the consumer It will be brought to life through various activations throughout the summer period

Consumers visiting Stonegate Marstons and Mitchells & Butlers will be invited to discover their unique ‘Colourful Cocktail Vibe’ through a personalised quiz https://quiz dekuypercocktails com/quiz/ukevent/ Accessible on menus and online, the quiz has been designed to unlock consumers ’ cocktail personality by simply pairing trending and classic cocktails with moods and moments to find their perfect serve for any occasion

What’s more, De Kuyper is offering exclusive deals from now until the 31 August through Matthew Clark where the brand recently launched its 70cl liqueurs and newly created syrups With any purchase, operators receive a free ROS driving kit, including cocktail recipe inspiration booklets to gift customers ordering De Kuyper cocktails

Godelief van Erve, De Kuyper ’ s Global Marketing Director, said: ‘We’re excited to be bringing our Colourful Cocktail Vibes campaign to the consumers via social/digital media and ontrade & off-trade activations this summer, with a variety of vibrant and delicious serves, perfectly matched to suit any mood or occasion Whether it s a refreshing Blue Lagoon, a sophisticated Kir Royale or fruity Passionfruit Martini, there s a serve to suit everyone s cocktail vibe With over 325 years of distilling experience and a commitment to use the best possible quality ingredients we create the best liqueurs that we know bartenders and customers love using in their cocktails ”

Bright pink intense pool blue or a radiant orange: it’s not just the fashion world that’s going colourful this summer Discover your #ColourfulCocktailVibe

There’s such a wide range of beers being produced now that the beverage even has its own World Cup tournament which took place in May this year

The global event, organised by the US-based Breweers Association, which aims to promote and protect small and independent craft brewers, recognised no fewer than 307 winners in the awards

The World Beer Cup brings together the finest brewers and beers from around the globe and celebrates creativity, craftsmanship and passion for great beer said Chris Williams World Beer Cup Competition Director “Receiving a World Beer Cup award is a testament to quality and innovation, and we commend this year ’ s winners for setting the bar higher than ever

That said, the challenges facing the pub industry especially have been great, with hospitality being obviously hit hard during the pandemic, and followed by rising energy bills the war in Ukraine and a squeeze on household spending

This has seen a rise in not only beers bought from supermarkets and corner shops, but in home-brewing

Pinter (formerly The Greater Good Fresh Brewing Co) officially launched in 2020 Based in London’s craft beer hub of Walthamstow it was founded to allow people to make craft beers at home

Cecelia Goodall, Commercial Director at Pinter, says:

“Making a purchase isn’t the only way to support your local pub or breweries Community is a big part of going to your nearby pub, and support comes in many different forms Even if it’s just dropping by for a can of soft drink on your lunch break or to say hello to the owner your support will have a positive impact

“ We love how far the art of brewing at home has come, and that people are coming together to make fresh beer at home But pubs are our industry siblings, and we want to show our appreciation and solidarity

Pinter ’ s research also shows that one key way in which craft brewers can capitalise on the market is through partnerships

Andrew Potter Head Brewer of Pinter says: Beer companies love a partnership It’s a great business move that allows breweries and brands to reach a wider audience, whilst combining expertise in flavours and brewing practices Take our 2022 partnership with New Zealand inspired brewery ‘ Yeastie Boys’ - our business model allowed them to remix their Pale Ale flavour, generating an interactive interest from fans who opted to brew-it-themselves

“In 2023, we can expect to see more collaborations between beverage brands, even expanding into foods too, partnering up on different, more abstract flavours, like BrewDog and Candy Kittens 2022 beer collab on a Raspberry and Guava IPA ”

Potter added that low ABV beers are also a growing trend

He says: This is a trend that entered the mainstream in a big way in 2022, and is showing no signs of slowing in the upcoming year Sipping and enjoying beer just for its flavour is on the rise, alongside a shift in societal attitudes to sobriety

“Notably in 2022, low ABV and non-alcoholic options made drastic advancements in their flavour and likeness to the real deal with brands like Lucky Saint and Clean Co gaining significant traction nonalcoholic beers’ alone has a 49% increase in Google searches over the last three months More mainstream brands will be trying to recreate these improvements in their own version of a low ABV beer and other typically alcoholic drinks ”

Inclusive beer culture

“Beer culture has often been noted as having a bad reputation, commonly associated by many with rowdy behaviour and toxic masculinity Over the recent years, however we re seeing a shift towards a more modernised and inclusive experience

“Beer marketing will continue to embrace diversity more and more in 2023, with big brands supporting initiatives like Pride mirroring brands like Absolut and their charity work, or alternatively smaller businesses owned by marginalised groups will have their time in the spotlight – perhaps supported by bigger, dominating brands

Home brewing

As mentioned above the beer industry is changing Instead of the association to lad culture people are gaining an interest in the fundamentals of beer, much like wine ”

According to Green Chef, which produces healthy recipe boxes and which launched in the UK in 2021 under the HelloFresh umbrella, internet searches for ‘ healthy BBQ ideas’ soared by 5,000% in the run-up to this summer s heatwaves

Traditional BBQ foods such as burgers sausages and meat dishes are popular options but it seems an appetite for lower calorie BBQ ideas are growing in the UK To help Brits make healthier choices for a BBQ Anna Tebbs Head Chef and Registered Nutritionist from Green Chef is recommending healthier alternatives

Anna said: BBQ season is something we all look forward to but it doesn t need to feel off-limits to people following specific diets or those wanting to eat healthily over the summer

I think that healthy eating should never mean compromising on flavour which is why all of these swaps put a big emphasis on taste and enjoying an interesting variety of ingredients

There are so many creative and healthy ways to use the BBQ this summer Why not try adding more vegetables to your BBQ – long slices of aubergine, courgette and pepper work really well If you still fancy meat opt for something like turkey burgers or seafood skewers

“Making home-made dressings, bulking out salads with nuts and roasted veg, and eating burgers without the bun are easy ways to lighten your meal and add nutrients You could even swap burger cheese topping for slices of avocado or juicy vine tomatoes, making veggie ingredients the hero of the recipe ”

For those who still want to make meat king of the grill, it s possible you might have been doing it wrong all these years!

Stevie Cheape, Head Chef at Campbells Prime Meat, comments: Food friends and sun are what barbecues are all about, and there’s just something so satisfying about that! What makes them truly special is that you don’t need to be an expert to master the art of the grill While barbecuing may seem simple avoiding a few mistakes can turn a good experience into an exceptional one ”

Stevie and the team at Campbells have provided six of the biggest BBQ mistakes and how to avoid them:

Not cleaning and oiling the grates

We’ve all been there, opening up your grill to realise it s not been cleaned since its last use

To prevent food from sticking and to avoid any unpleasant flavours, it is essential to keep your grates clean Prior to and after each use, make sure to thoroughly clean the grates Additionally lightly oiling the grates with a high smoke point oil such as rapeseed or vegetable oil will minimise the chances of food sticking to them What’s worse, is using an unclean grill can transfer bacteria on to your food and make you sick

Overcrowding the grill

More burgers on the grill doesn t mean better burgers!

Resist the temptation of overcrowding the grill to save time Overcrowding can lead to uneven cooking and steaming instead of grilling Give your food enough space on the grill to allow for proper airflow and even heat distribution Instead, consider grilling in batches if necessary

Too much flipping and pressing

Let them cook, you don’t need to be flipping every few seconds

Many people have the habit of flipping and pressing the meat excessively while it cooks Too much flipping hinders crust formation and even cooking, while pressing releases flavourful juices Instead, allow the meat to cook undisturbed for a few minutes on each side and use a meat thermometer to ensure desired doneness

Barbecuing isn’t just for meat!

Don’t forget to include vegetables and fruits in your grilling repertoire Grilled vegetables like corn on the cob, peppers, courgettes and artichokes can be incredibly flavourful Similarly fruits like pineapples peaches and watermelon can be grilled to enhance their natural sweetness and make a great dessert

Forgetting to rest the meat

Do you want your meat to be less tender and flavourful? Well refrain from jumping right in and allow your meat to rest Resting meat after grilling is an essential step that is often overlooked Resting allows the juices to redistribute throughout the meat resulting in a more flavourful and tender final product Once your meat is cooked, remove from the grill, cover in foil and let it rest for 4-5 minutes before slicing or serving

Ignoring the power of indirect heat

Become a master of more than one grilling technique!

While direct heat is for searing and achieving grill marks relying solely on this method can limit your culinary possibilities You can create a two-zone fire by placing coals on one side of the grill and the food on the other Experiment with indirect grilling techniques such as using a smoker box or placing a drip pan between the heat source and the food Indirect grilling allows for slower and more controlled cooking, perfect for larger cuts of meat or foods that require more time to tenderise

The future of vertical farming: why it is here to stay

The negative impact of climate change on harvests and feeding a growing population are being seen around the world It is a well-known fact that the farming industry and food sector need to continue to create environmentally friendly ways to adapt whilst increasing the amount of food produced in the UK , the urgency for which has been demonstrated by the recent produce shortages facing shoppers To address these macro trends a new solution for vertical farming organisations has been developed that delivers all the benefits of growing hydroponically but with lower costs and more economic certainty

GrowPura is a technology business that is driven by creating advanced solutions for vertical farming companies, providing the technology that improves efficiencies and vastly increases output whilst operating at a lower cost and with a lower carbon footprint Better for the people and the planet

This system has been independently verified to be two years ahead of current vertical farming methods Using a world-first automated, moving conveyor system that operates in a patented ‘Clean Room’ environment, GrowPura technology dramatically improves the environmental impact of vertical farming the quality of food produced and its economic benefits

It has been documented that changes in the wider economy and consumer behaviour have left the vertical farming industry facing some unexpected challenges Rising energy costs, reductions in consumer spending on fresh produce (specifically leafy greens) and the demand for faster profitability from investors have been cited as factors that will limit the potential for the industry to grow

However, vertical farming experts point out that these conclusions have been drawn too quickly with many of the benefits of vertical farming and its potential to future-proof the UK food supply chain overlooked

Nick Bateman Chairman of GrowPura comments:

“Some of the commentary I have seen in recent months on vertical farming is very short-sighted There is no denying that the weather challenges of climate change the need to improve the sustainability of farming, increase the amount of food produced in the UK , and consumer demand for year-round local produce mean we must look for new solutions to feed an ever-growing population The vertical farming industry is evolving and adapting all the time we have developed a patented growing system that enables vertical farming organisations to create vastly improved quality and yield from their operation, whilst reducing costs at the same time It really is the next generation of vertical farming

The industry-first technology from GrowPura continually moves plants past sources of light, irrigation and monitoring technology to a ‘Clean Room’ standard This means less lighting and labour is required compared to traditional vertical farming methods, while generating greater outputs and excellent quality, ‘readyto-eat’ (RTE) produce The innovative system uses zero soil and zero pesticides removing the need for washing, resulting in longer shelf life, better tasting crops and less food waste

For example, unlike traditional vertical farming, the GrowPura solution puts the plants to bed For a number of hours each day, plants are taken to their ‘ bedroom’, this not only mimics traditional growing methods, thus improving the quality of produce, but it also saves on lighting costs

There are a whole host of advantages to using the GrowPura vertical farming system compared to traditional VF methods These include using 50% less LED lighting 50-75% less space requirements resulting in 100-300% more output In addition:

• The industry first, automated moving system reduces energy used to meet the plant light requirements

• There is no over-lighting of crops key for produce such as spinach that only requires 12-14 hours of sunlight per day

• The system uses 67% less light than traditional VF systems, which also delivers a better taste A dimming function is linked to multiple sensors to ensure that all plants receive the optimum light for growth while also optimising energy efficiency

• Less physical infrastructure – offering flexibility in installations and saving on raw materials

• The system uses a fraction of the water required for field irrigated crops and no runoff

• 95% of water is recycled

• The high care factor ensures clean grown crops, with no need to wash (saving transport energy and other resources) and avoiding wastage (this improves shelf life by at least 10 days and helps reduce food waste)

• All-year round production avoids imports during the winter

• ‘ Transport miles’ are also reduced as facilities can be located near the customer base These advantages mean produce grown using the GrowPura technology can be price-competitive with traditional farming methods, thus providing a far more realistic solution for feeding the growing population than that of first generation vertical farming methods Nick continues, “Energy prices will eventually go down but the growing population and the negative impact of climate change on traditional farming will not We need to start embracing and supporting new farming solutions that will deliver positive change for food production in the UK ”

But in 2020 the Covid pandemic hit and like many people in the hospitality business, owner Kirsten Gilmour known to one and all as KJ knew she had to adapt to survive And that s exactly what the cafe did not just surviving, but utterly thriving, with a whole new identity and business model

Having been forced to close during the pandemic lockdowns KJ thought long and hard and decided that she would not re-open, but try something brand new

And from the ashes of her business has grown KJ’s Bothy Bakery essentially, the old Mountain Cafe business but gone mobile bringing its wares to customers instead of the other way round

KJ says: “ We had a really loyal following, customers would come to us from all over Scotland and beyond, and we would get people coming back to us every year

“ When Covid hit, we got pretty hammered financially, and we knew we had to do something different while the pandemic was on

“So we crowdfunded to get a coffee machine we could use from my house, and an E- Cargo bike for deliveries, and we ran the business from my home ”

KJ decided to transition the cafe into a bakery business, which is something she had always wanted to do Previously they had been buying in bread products to go with their home-made burgers and