I had the idea for my drinks around five years ago.

Andy (my glorious husband and I) had been out for supper and I had been disappointed, not for the first time. It was not the food or the company but the lack of alcohol-free dinks available to me. I had been offered, coke, tango, elderflower cordial, low alcohol as opposed to no alcohol and sparkling water, nothing I felt which was relevant to the occasion or to the fact that I am adult, just sweet, fizzy, kids drinks.

At the time Seedlip had frequently entered the market and there were of course de alcoholised wines and alcohol-free beers, although again these were not widely available. More importantly though I did not want a beer or a larger and I wanted entirely free from alcohol.

I haven’t had a drink for almost 22 years as myself and alcohol have a difficult history and so I felt, with the help of a stint in rehab, that we would be best parting company. I met Andy a few years into my sobriety and in what might be the most beautiful love story ever told he gave up drinking (he didn’t have a problem) so that he could marry me.

And so we found ourselves, 10 years into our marriage, sitting at another table in another restaurant lamenting the woeful offerings available to us, and that is how it happened. We woke up the morning following the disappointing outing and I said, “I am going to make a drink, how hard can it be?” and he said “ok darling, let me know if you need any help.”

And so it began!

It took a couple of years a false start or 2 the global pandemic and the passing of my father before I really turned my hand to my drinks venture with any commitment but when I did, I realised that it is, in fact, really quite difficult to get a drink in a bottle! I had no industry experience, no sector knowledge and no network or connections and yet somehow, one step at a time and with the incredible support of Andy a year ago I launched Myth , my Rum inspired cane spirits, free from alcohol, free from hangovers and free from guilt!

It is still early days in my business and there is so much to learn! I won some awards and I have been fortunate enough to gain some great recognition and now I am focusing on my route to market and coming to really understand the sector I find myself in. The growth of the no and low drinks market over the last couple of years has been extra ordinary and I really hope that one day it will be expected that anywhere a drink is served a relevant adult alcohol free version will also be offered.

mythdrinks.co.uk

Lighting plays an essential role in creating the desired atmosphere at a hospitality venue. With skilful craftsmanship and innovative creativity, lighting can transform any interior space into a setting that is inviting, comfortable, and enjoyable. By utilising high-quality fixtures, fabrics, textures, and colours strategically placed throughout the room, lighting can create an ambiance that will captivate guests from the moment they step inside.

The colour of light is one of the most important elements to consider when creating a successful hospitality space. Warm tones create a cosy atmosphere with soft light that is welcoming and comforting for guests. Cooler tones provide a more vibrant feel with energizing hues that make any room appear bigger and brighter. Combining different temperatures of light can also help to accentuate certain areas while creating strong focal points that draw attention to unique features within the space.

The goal is to create a warm and inviting ambiance that immerses customers in the experience while showcasing the character of the venue. Colours such as reds, yellows, oranges can help create cosy atmospheres while blues and greens give off calming vibes.

The right amount of dimness or brightness should also be taken into consideration to make sure that there is still enough light to navigate, while not making it too glaringly bright.

In addition to colour temperature, careful attention should be paid to the quantity of light needed in each area to set the right mood. Too much lighting can be distracting and overpowering, while too little could leave certain areas feeling closed off or uninviting.

A balance between natural and artificial sources must be achieved to provide just enough illumination without being overly noticeable or disruptive.

If your hospitality establishment is fortunate to have an outdoor space, it is vital you make the most of the area. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar.

Thanks to technological advances, IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-of-the-art hotel terraces to brick, wood, or traditional gardens.

Mara Rypacek Miller, Managing Director, Industville Ltd

020 7971 7871 | www.industville.co.uk

Below: Old Factory Pendants shown at Goodwood Racecourse.

Image Credit Goodwood Racecourse