Venue Insight Magazine - April 2017

VENUE

INSIGHT

A P L AT F O R M F O R T H E H O S P I TA L I T Y I N D U S T RY APRIL 2017

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Expert Insights

almr spring conference

NEWS FROM THE ALMR

This year’s ALMR Spring Conference will mark the 25th anniversary of the Association and will be a fantastic opportunity to assess the way in which pubs, bars and restaurants have evolved over a quarter of a century.

ALMR welcomes Budget steps to ease business burdens and encourage investment Budget Statement delivers on key ALMR asks: Sector-specific relief – introduction of relief for pubs Help for businesses hardest hit - £300m pot for local authorities available to restaurants Root and branch reform of rates system – a commitment to medium term reform of the system to address the imbalance between high street and “clicks and mortar” businesses The ALMR has welcomed the Government’s Budget Statement and steps to address business rates inequality for pubs and bars and to promote growth and investment across the UK’s businesses.

The ALMR has been at the forefront of the campaign to reduce business rates burdens for licensed hospitality businesses and safeguard investment and jobs.

The ALMR has also urged the Government to follow up on its ambition of making the UK the most attractive place to invest with a detailed plan to address wider business costs.

ALMR Chief Executive Kate Nicholls said: “The Chancellor has stated that he wants to make the UK the most attractive place in the world to do business. Cuts to Corporation Tax will help hardworking and successful businesses continue to grow and invest in their teams, but it must form part of a wider strategy on business tax.

“If the Chancellor is serious about encouraging investment then we need to see a detailed blueprint of how it is to be achieved and how this links with the Government’s wider industrial strategy.

“It is very encouraging to see the Government acknowledge and back the valuable work being carried out by the UK’s hardworking pubs,

The sector is in a very different position from the one in which it found itself in

1992 and the Conference will examine

the changes that have occurred, and look

forward to the challenges and opportunities Kate Nicholls ALMR Chief Executive

bars and restaurants. Sector-specific relief will help those businesses hardest hit by the revaluation. This much-needed Government support will save the sector over £24m and will help safeguard investment and jobs. We are pleased to see the Government acknowledge the issue and act positively to support a crucial growth champion and a sector with turnover of £60bn employing over 1.5 million. The £300m worth of relief made available to local authorities will also be crucial for addressing costs for hardworking, entrepreneurial restaurants also facing increased rates bills.

“The ALMR has been spearheading the campaign for business rates reform for a few years and we have been incredibly vocal on this issue over the past few months. The ALMR has been actively campaigning non-stop since September and helped coordinate a campaign as the voice of the sector at key meetings with Ministers and MPs. The ALMR’s Budget campaign focused on securing immediate support for those businesses hardest hit and facing the biggest increases and this is a good first step on the road to permanent reform.

“The next step is for the Government to instigate the long term, root and branch reform that is needed for pubs and bars.

The Chancellor indicated that the Government will look at more frequent revaluations, something the ALMR has been pushing for, and we look forward to working with him going forward.”

Government must not restrict managers’ access to accommodation Any decision to restrict access to tax-free accommodation for pub and bar managers could have negative consequences for the sector, according to the ALMR.

employers, negotiated by the ALMR in 2007,

The ALMR has urged the Government to retain the

to better reflect an evolving licensed

tax-free status of accommodation provided by pub

in order to continue supporting businesses.

The trade body has also called for the wider

licensed hospitality sector to be recognised hospitality market.

of the next 25 years.

Of particular interest, and something of a coup for the ALMR, will be the presence

of London Night Czar Amy Lamé who will

discuss the late-night sector in the country’s capital. The Night Czar’s role is a new

one, specifically created by London Mayor Sadiq Khan, with a view to promoting the incredibly valuable night-time sector and protecting important venues.

The focus of a lot of the attention

will undoubtedly be on Brexit and

the consequences and prospects for

businesses in the UK. By the time the

Conference rolls around, the Prime Minister will have triggered Article 50 and the

Government will be looking at a two year

period in which to negotiate the withdrawal from the European Union. There is a huge amount of uncertainty at the moment,

as employers worry about what is going to happen, particularly to migrant employees from the EU. The important thing for

businesses to remember is that the two

year period is not up for debate and that

nothing will happen before that two year

period expires. There will be no overnight

changes and businesses will have plenty of time to prepare for Brexit.

In that time, the ALMR is focused on making sure that the concerns of bars and clubs are at the forefront of the Government’s plans.

We will be pushing hard to make sure that EU employees have access to jobs in the

UK and the Government secures the free movement of goods and people.

These topics and more will be the focus

of our attention as we convene on 4 May

for our annual Conference. In the 25 year history of the ALMR, these are arguably

the most exciting and unpredictable times for the country’s bars and clubs.

Who knows how the sector will look 25

years from now in 2042? The Conference will give us a chance to speculate and

begin the groundwork for another exciting quarter of a century.

Contents Hello

and welcome to the April issue of Venue Insight Magazine, THE must have publication for the UK hospitality industry.

Here we go then! The clocks have gone forward and everyone is coming out of hibernation. You can almost hear the outdoor furniture being set up and canopies being unfurled throughout the UK as the industry gears up for another spring and summer extravaganza.

We open up with a fascinating Q&A with Bob Fowkes, Director and Co-Founder of Brockmans Gin. A gin and a man like no other.

Our friends at Europa International turn your perception of a venue on its head with everything going Upside Out and Inside Down!

Manitowoc Foodservice Inc have rebranded the company and its brand identity to Welbilt Inc. Find out all you need to know within.

The Ivy Soho Brasserie on Broakwick Street, one of Soho’s most popular areas is now open. It’s a stunning venue and we fling open its doors. It won’t be too hard to find inspiration if you’re looking for some hints and tips on the design front.

Artisan spirits are popping up everywhere, but with so much choice where do you turn?

We run you through a selection of gins and vodkas to help you make those all-important choices.

The bar equipment experts at Artis share some winning tips on how the best backbar equipment will bring flair to your bar and put smiles on your customers faces.

Here’s to a great start to the spring and early summer.

David Sullivan - Editor

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Editor David Sullivan editor@venue-insight.com 01634 568927 Publication Manager Dan Scudder dan@venue-insight.com 01634 568928 Account Manager Jon McIntosh jon@venue-insight.com 01634 568928 Design Karl Speller design@venue-insight.com 01634 568927 publisher Robert Robinson Crystal Design & Media Ltd 01634 568925

Features

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4.The ALMR 6.Q&A with Bob Fowkes 10.Europa International 18.Lucky Voice

24

21.Brockmans 24.Welbilt 28.Fries Racks 30.The Ivy Soho Brasserie 32.Brighton Gin

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34.Gin & Vodka Feature

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38.Artis 48.Printed Cup Company 50.Coming Soon

Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received.

All material will be treated as unconditionally assigned for publication under copyright and within the editors rights to edit and offer comment.

All editorial contributions are to be sent to: editor@venue-insight.com

Friends of Venue Insight:

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5

Q&A Feature

Q&A with BOB FOWKES

Venue Insight talks to Bob Fowkes, Director and Co-Founder of Brockmans Gin. A gin and a man like no other...

Bob Fowkes – Co-founder and Director, Brockmans Gin. Bob Fowkes has experience in brand development and innovation roles with United Distilleries (now Diageo) and Allied Domecq spanning over 20 years.

Further, he has worked extensively for a decade as a brand development consultant with blue chip clients such as Nestle, Danone, Yoplait, B&Q, Kellogg’s, Weight Watchers and Pernod Ricard.

He has experience of most consumer categories and has run a vast range of brand development projects in markets around the world.

Together with three like-minded colleagues, he invented Brockmans Gin – a 40% ABV super-premium gin that incorporates botanicals and berries.

The top note of coriander has an aromatic, sage and orange flavour, which marries beautifully with the softer, more rounded harmonies of blueberries and blackberries and the middle note created by Juniper Berries from Tuscany. This inspired combination, together with the dry, bitter sweet peel of Valencian oranges, elongates the deeper tones to give Brockmans an intensely smooth taste.

Bob and his colleagues first introduced Brockmans Gin in London in 2009 and the brand now sells widely across the UK, Spain, Belgium, Luxembourg and other parts of Europe as well as Norway, Canada and the USA.

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APRIL 2017

With Brockmans, you have managed to craft something ambitious in aesthetics as well as unique in flavour with the choice of bontanicals. Was gin a lucrative market when Brockmans first came about or was it always your aim to create the ‘Chanel’ of gins?...

Thank you. It was always our aim to create a distinctive brand as well as a quality product. Essentially the two go hand in hand.

It’s very much a partnership that we believe in.

Consumers buy brands with emotional values and personalities and the product has to live up to that promise. We hardwired brand thinking into Brockmans Gin from the start.

Too many new businesses treat branding as an after thought. To us the brand is at the core of the idea, not an adjunct. It lives and breathes in everything we do. That thinking could just be in a tweet, a new cocktail or a photograph that brings the Brockmans world to the consumer. In all instances we consider how the brand personality is being delivered to our audiences.

When we started working on Brockmans Gin there were quite a lot of traditional London Dry Gins available with similar imagery and taste profiles. There were a handful of new and interesting brands and botanical recipes available, which were definitely at the vanguard of innovation within gin.

At the time however, most of the attention was around Vodka with new styles, brands and provenances emerging all the time. Vodka in all its guises and with its tremendous ubiquity was the darling of the consumer. Gin was seen as a little bit traditional and stuck in the boardroom or golf club. We set about changing that unfair perception.

Brockmans works well in so many cocktails and Venue Insight has managed to publish quite a few of them. In your opinion, and if you were to serve Brockmans - other than G’n’T form, what Brockmans cocktail would you serve to sway others to buy or stock it?...

- About a gin LIKE NO OTHER The first thing to do with Brockmans Gin is to nose it. The first aromas tell you so much you need to know about the brand and how it is like no other. The second most important step is to add some water. Just add about 10 to 20% or a splash. That just allows the 11 botanicals to open up so you can enjoy the berries, the citrus, the coriander and how they work with the traditional gin flavours of

juniper and angelica. To this you could add some ice, a twist of pink grapefruit peel or ginger. These flavours will help open up the botanicals yet further and start to tell the Brockmans’ taste story.

In terms of cocktails, I would recommend a Brockmans dry martini with a lime twist.

This would give a pure and cool experience of our taste promise. Beyond that Brockmans shines out in citrus drinks such as the Gimlet, Tom Collins or The Bramble.

Surprisingly Brockmans also works well in a Negroni, bringing a new angle to this classic cocktail.

Artisan breweries & distilleries have revolutionised the trade industry massively over recent years – is there a trade secret to keeping on top? Obviously distinctive flavour, appeal and marketing has to play a massive part to Brockmans’ success – where did you start in it’s development and how long a process was it from idea to finished product?...

We started in 2006 by looking at what was available on the market, what were the taste and style trends and what consumers thought was working in spirits and in gin in particular.

Essentially we talked to consumers. In fact we ran small workshops with consumers in an attempt to get under the skin of what a gin could potentially offer in the future.

We found an awful lack of knowledge around gin and a little rejection in terms of gin being ‘perfumey’ or not relevant.

Overall however there was a real openness to the concept of recipe, natural ingredients and innovation. Curiosity existed around what new styles of gin could be developed to provide a new look, taste and feel for

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Q&A Feature a gin category that still had tremendous associations with elegance and luxury.

In short it felt that the consumer was ready for innovation. With this early framework of consumer dialogue and insight we spent 2 years developing the brand, the taste and the packaging until everything fitted perfectly well together. We did a final check with over 150 consumers in a bar to make sure we had achieved something premium, relevant and like no other. They gave us the thumbs up and we began planning the introduction to the market.

When you first founded Brockmans Gin, how did you challenge yourselves against huge corporations like Diageo, Pernod Ricard, Barcardi or Suntory/ Beam?...

I personally worked with some of the bigger companies for over 20 years as an employee and consultant within Marketing and Innovation. It was clear that they couldn’t do the kind of white space thinking that Brockmans could explore. Much of their innovation was involved with brand stretch and extension, which is fair enough when you have a portfolio of international brands to care for. We obviously met them in the distribution arena. That experience could be tough due to the sheer weight of their ranges or could make things easier in those on premise accounts that prefer to interact with new players and serve an innovative new brand with a great taste like Brockmans Gin.

How much input do you have with your social media? Do you have a preference of platform and can you offer Venue Insight readers any guidance or advice on how to implement a successful digital campaign?...

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APRIL 2017

I am personally hands on with social media.

It is a vital tool in word of mouth marketing.

The classics such as Facebook, Twitter and Instagram all work well for us. Pinterest is up and coming whilst we are now experimenting with Facebook Live and Instagram stories.

Twitter works particularly well with the trade whilst the other channels are more consumer oriented. Brockmans Gin achieves more engagement per 1000 fans or followers than any of our competitors …. by a long, long way. My advice would be to get involved as soon as possible with a channel that you are most at ease with. Develop regular times to post, maybe 2 or 3 times a day. Find a place where you are most comfortable writing or expressing your opinions. It could be on a barstool or in the garden or in a favourite chair. Establish that routine and get a feel for what works and what doesn’t. Keep it relevant to your brand, product or service.

Measure interactions – how many people are commenting on or sharing what you are saying. At this point you are starting to develop your own tone of voice, which you can take to other channels as you spread the word. Remember when opening up new channels that they all behave differently and have different audiences. Most importantly, you should remind yourself that you and your brand are having a conversation through this medium.

Are you partial to drinking any other alcoholic beverages? Would you consider taking your experiences in branding and understanding of bontanicals into any other spirits?...

My parents lived in France for over 30 years so I have always had a liking for good wine.

Professionally, I was lucky enough to visit many malt whisky and rum distilleries around the world and so I have an understanding of taste variety, locations and back-stories for these wonderful categories. Naturally I have a few thoughts on recipes and botanicals and you may see a few ideas emerging in the years to come. That’s the distant future though. Right now, there is plenty to focus on in rolling Brockmans Gin out in the UK and internationally. We are already in nearly 30 countries and the category continues to grow.

What does the rest of 2017 hold for you and Brockmans Gin?...

Firstly we will concentrate on greater expansion in our core markets of USA, Spain and UK. We will also increase the attention given to emerging markets such as Germany, Switzerland, Ireland and Italy.

Finally, we will shift our marketing efforts from trade awareness and activation to consumer awareness, trial and loyalty.

Brockmans Gin works phenomenally well on all fronts – it’s time to get the message out to even more people.

www.brockmansgin.com

Outdoor Spaces Feature

Here, Europa International’s Events and Marketing Manager, Helen Lowe, talks to us about how to make the most of any space by seeing the upside of branching outside, and turning the way we use the inside upside-down.

Alfresco, by definition, means to ‘take place or located in open air’. A term typically associated with Mediterranean living, I think we’ll all agree; with their considerably warmer temperatures and much sunnier climes.

But as we hurtle towards another (arguably unpredictable) summer – during which the world’s perception is that us Brits simply downgrade our duck-feather-lined duffle coats for little less than a rain resistant anorak – are we missing a trick?

After all, what is the UK known for if not its whimsical countryside, or its industrial city skylines? And just imagine the opportunities that could open up to us folk operating within the events industry if we start to think about the great outdoors as an ACTUAL extension of our venues.

“First and foremost,” Helen says, “I would be remiss not to point out that the term alfresco is no longer used by the Italians to describe dining outside – which is perhaps what we most associate it with.

Instead, it’s usually used to refer to spending time in jail!

“Now, I’m no language connoisseur, so I’m afraid I can’t fill in the gaps as to how this has come to pass, but it does lead me very nicely on to the topic at hand… How can we capitalise on the outdoors – breaking free from the inevitable physical restrictions put in place by our proverbial ‘venue prisons’ - without downgrading our oh-so-classy events to festival status?”

The trick, according to Helen, is to think of it less as an additional headache, and more of an opportunity to let your creative juices flow freely; uninhibited by walls or ceiling heights, or restrictive natural light challenges. And there is no reason to simply stop at planning how to bring the indoors out, when there are also so many ways to bring the great outdoors, in!

“Most of us will have had some involvement, at one time or another, in an event boasting a beautifully themed outdoor space – whether a small intimate wedding, a major international conference, or something somewhere in-between. And no doubt many of us will also have stories about how it went horribly wrong when the heavens opened, the temperatures plummeted and the cows on the adjoining field broke through the fence in order to say a quick hello to guests.

“But what no one ever seems to talk about are the times when it just goes right!

When it may well have rained, but everyone was happily ensconced under a sweeping canopy; resting cocktails on the funky bar tables, perching on perfectly positioned rattan style sofas and seamlessly moving from inside to out.

“And whilst at the time we may have simply attributed such success to the aligning of planets, it is much more likely that everything went off without a hitch due to the seamless organisation of the event crew who identified and addressed all likely disasters well in advance.”

Well known for having provided furniture for a whole host of ‘happenings’ throughout its 50-odd-year existence – from the Open Weekend for the RNLI Poole HQ to the maiden voyage of a luxury cruise liner, through to sporting showdowns, fashions shows and musical extravaganzas – Europa International has certainly got a lot of ‘in, out, in, out and shake the venue all about’ experience.

They’ve protected many a heel from a muddy field with just the right flooring, injected ambience to an otherwise dull room with their collection of colourful bar tables and stools (available in lime green, pink, red and blue!), not to mention providing comfort and convenience to many a flagging delegate with their cushioned seating .

One of the most memorable such occasions was when the company was contacted by their good friends at Contemporary Event Structures to help create a myriad of breakout zones to help facilitate the flow of delegates at an event attended by more than 400 people!

Cue the installation of a 24m inflatable dome in the NEC, as well as several smaller structures housing the likes of a cool inner city bar, a considerable amount of grass green carpet, a host of rather lovely well-foliaged trees and more bar tables, stools and chairs than you can shake a stick at.

In a nutshell, the brief was to make darn sure that everyone in attendance – a load of Molson Coors UK staff, to be precise - totally forgot they were hauled up in a huge conference centre!

Helen said: “When we received the call about the event we were like… ‘What’s that me old mucker? You want to stick a load of huge inflatable tents in a massive venue and create the illusion that people are moving from inside to out with ease? On it!’

“I mean, when you put your mind to it all it takes is a little ‘fresco thinking’ (see what I did there?) and the opportunities are endless!”

The experts in all things furniture have had many a similar experience of bringing the inside, out, (anyone else feeling a tad dizzy at this point?) with lots of deliveries being installed in both country settings and urban surroundings aplenty.

But whereas ‘big ideas’ and ‘grand dreams’ of a homogeneous indoor/outdoor event are one thing, how can you as the person responsible for actually pulling it of actually, umm, pull it off?

“First things first,” says Helen, “get your trusted suppliers lined up and your theme nailed down. Once they are in place, it’s time to trust yourself and your ideas.

“Unless you are planning on taking things to the total extreme – perhaps inviting the aforementioned cows to the event itself – there is little you won’t be able to achieve with the right attitude and a well populated little black book; and once you have ticked each of those boxes, the rest will soon fall into place.

“So why not consider thinking, quite literally, outside the box (or marquee, or tepee, or stately home, or conference venue) for once, or even turning your pre-conceptions about what can be achieved in a solid indoor venue on its head.

You never know where it might take you …”

Contact details: Helen Lowe, Events & Marketing Manager, Europa International helen.lowe@europainternational.com www.europainternational.com/via Twitter: @Europa_Int

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Public House News

Brakspear invests in Stratford-upon-Avon managed site Pub operator and brewer Brakspear has invested in its managed estate with a major refurbishment of the Townhouse in Stratford-upon-Avon.

The bar-restaurant with rooms reopened earlier this month.

The makeover at the Townhouse – previously called the Church Street townhouse – has been sympathetic to its heritage; it is a Grade II listed building dating back 400 years and located in the heart of Stratford, minutes from the Royal Shakespeare theatres and Shakespeare’s birthplace.

The bustling bar and adjoining dining spaces, with a total of 74 covers, have been renewed with a stylish, pared-back design scheme of greens, blacks and whites. The 12 bedrooms have also been redeveloped, with each now decorated individually with striking geometric wallpapers by Cole &Son and fitted with new super kingsize beds by Feather & Black, high pressure rain showers and Nespresso machines.

At the same time, Brakspear’s Executive Chef Antony Ely has introduced a new menu with a focus on seasonal, rustic dishes based on locally sourced produce where possible. Food is served from breakfast through to dinner, including a pre-theatre supper.

On the bar, the Townhouse serves a range of Brakspear ales as well as craft beers including Camden Hells, Punk IPA, Meantime London, Brooklyn lager and Sierra Nevada. It also offers an extensive wine and spirits list including a speciality gin menu, featuring 10 craft gins each with a recommended tonic and garnish.

Brakspear Chief Executive Tom Davies said: “We’re delighted with this refurbishment, which has given the Townhouse a stunning new look while retaining the historical character that’s important to so many visitors to Stratford.

“We are reopening just as the town’s tourist trade moves into top gear and are looking forward to welcoming customers from the UK and further afield.”

Brakspear purchased the Townhouse in autumn 2015. Its managed estate now comprises nine sites including the Townhouse, four pubs in the Cotswolds as well as Henley-onThames, Marlow, Mickleham in Surrey and Shepherd’s Bush.

www.brakspear.co.uk

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April 2017

15

Public House News

Hogs Back success at Craft Beer Rising

SMIRNOFF CIDER SET FOR A SIZZLING SUMMER

Hogs Back Brewery took its place among the very best in the booming craft beer scene with a high profile presence at London’s coolest beer event, Craft Beer Rising.

Smirnoff, the world’s biggest vodka brand , is extending its Smirnoff Cider offering with the introduction of a new ‘Mandarin & Pink Grapefruit’ variant, available to order in the off trade now.

Held at the former Truman Brewery on Brick Lane, Craft Beer Rising brings together more than 100 brewers, street food stalls and live music over three days. This year, more than 10,000 beer lovers, among them pub and bar owners, retailers, beer writers and consumers, visited the show.

The Hogs Back bar occupied a prime position and was highly visible thanks to banners promoting its ‘Brewer and Grower’ status; with over 3,000 hops under wire over 3 ½ acres, Hogs Back is now the leading brewer grower in the UK. On the bar, Hogs Back offered its Hogstar Craft English Lager and London’s Outback Craft Pale Ale on draught and in cans, as well as Hazy Hog cider and a number of other beers in bottles. These included Farnham White, a bottled ale brewed with heritage hops harvested from the 3.5 acre hop garden last September.

Gordon Thompson, Hogs Back Sales Director, said:

“Craft Beer Rising was the perfect setting for us to showcase our range of craft beers and the ethos behind Hogs Back. Visitors enjoyed tasting all our beers, particularly Hogstar and London’s Outback, which has a crisp, refreshing hoppiness.

“What’s great about Craft Beer Rising is that visitors aren’t interested only in drinking beer, they’re genuinely interested in its ingredients and provenance. There was a lot of interest in our hop garden; people appreciated that growing hops next to the brewery keeps us closer to our ingredients and makes us better, more informed brewers.”

Craft Beer Rising is held annually at the Truman Brewery in London. In 2016 (the last year figures are available for), the majority of visitors were aged 24-48 and 40% of them were women.

Building on the successful launch of the Passionfruit & Lime and Raspberry & Pomegranate SKUs in June 2016, which contributed 20% to the total growth in Flavoured Cider, the new addition to the range is set to further maximise sales in a category currently growing at 35.4% per year.

Setting its sights on opening up the cider category to a variety of new occasions, including festivals and out of home, Diageo is also launching the existing Passionfruit & Lime and Raspberry & Pomegranate variants in a 330ml can multipack.

Katie Hunter, Innovation Commercialisation Manager at Diageo GB says, “Our new Smirnoff Cider flavour aims to drive excitement and growth into the flourishing Fruit Cider category, with a refreshingly citrusy flavoured cider which is which is less sweet and more lightly carbonated than similar products on the market. In addition, the new can formats will make the range an even more compelling offering for retailers, enabling them to unlock the full potential of the cider category.”

Smirnoff Cider Mandarin & Pink Grapefruit will be available in cases of 8 x 500ml bottles, with an RRP of £2.19 each.

The new can multipacks (RRP £10) are available for the existing Passionfruit & Lime and Raspberry & Pomegranate SKUs, each containing 10 x 330ml cans.

For further information, retailers can speak to their Diageo sales rep.

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17

Venue News

lucky voice Who’s ready to fill the streets of Islington again with karaoke?

It’s time to warm up the vocal cords, Lucky Voice Islington is back with a brand new look!

The journey to karaoke begins from the moment you step inside, to the last note you sing in the private karaoke booths.

Swing by the dedicated bar area and browse through the extensive drinks and nibbles menu to fuel up before your big sing. Whether you fancy a classic martini or a signature Phil (Raspberry) Collins, the cocktail menu boasts an extensive selection to include sweet drinks, sours to everything in between. If you’re after something even more unique, how about one of the newly-launched cocktails specially designed to warm up those vocal cords before your sing? We’ll have a honey and lemon shot waiting for you afterwards!

The beloved props box has been expanded to include a venue-exclusive

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fancy dress wardrobe with classic items from a Michael Jackson costume to a full outfit of the King of Blues! Feel free to practice your moonwalk or classic Elvis moves on the dance floor though beware, you might attract a crowd of adoring fans afterwards.

Don’t want to carry around your coats and bags around? We’ve got your back.

Personal lockers are available leaving you room to properly get into character.

Once you’re ready, strike your best poses at the photo booth before heading into your very own private booth. With over

QUOTE :

9,000 songs on the catalogue, you’ll be hard pressed to stop at just one song especially when the glittering disco ball’s out to shoot you to centerstage.

Take advantage of the Singdustry offer with 2 free hours of singing for hospitality workers every Sunday - Tuesday. Just use the code SINGDUSTRY when to pre-book your room. A deposit of £20 is required for groups of 4-8 singers and £40 for groups of 9 singers and above - this will be redeemed towards food & drinks on the night. We’ll see you there - happy singing!

HOSPITALITY INDUSTRY OFFER

SINGDUSTRY

FOR TWO FREE HOURS OF SINGING -EVERY SUNDAY - TUESDAY

A swift one or a unique cocktail of colour?

In Neon.

What’ll you have? We have many ready made neon signs to enhance the atmosphere of your establishment. These are available for next day delivery in the UK. Use the voucher to claim 10% off, meaning you could have a swift one for as little as £50! If you want something totally unique our Bar Man will get to work. Our Bar Man works with fire and glass. But like the best, he can serve up a cocktail of Neon exactly as you like it. If you have an idea for a bespoke Neon sign, we’re here waiting to serve you.

Mine’s a Neon!

Use this voucher to claim 10% off of the price of you next Icon Neon product.

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Drink News

DESPERADOS DOS

THE BEST-TASTING HEINEKEN LAUNCHES INTRODUCING NON-ALCOHOLIC LAGER: TO EXPAND INTO LATE NIGHT DRINKING OCCASIONS HEINEKEN 0.0 Desperados Dos is a light and dark tequila flavoured beer, launched in March, to satisfy the late-night drinking occasion.

In response to drinking habits, Desperados Dos will add value and expand the beer category by driving consumer relevancy in more occasions such as high tempo later night occasion in the evening.

With a higher ABV at 7% and smaller serve size in 250ml bottles, Desperados Dos has

reduced carbonation, making it smoother to drink and perfect for moving the tempo from early evening into night time.

With a multi-million pound investment into the brand this year, Desperados Dos will be highly visible to target consumers with a nationwide campaign including out-ofhome, digital and point of sale.

David Lette, Premium Brand Director at HEINEKEN, comments:

“Desperados Dos will drive more consumers into the beer category. Drinking habits among the Desperados target audience are evolving, with many now looking for more sophisticated options as they make the transition from early evening into the night.

As these ‘shift’ occasions become increasingly important to young adults, so does the need for our customers in the On-Trade to develop an offering that is relevant to these consumers and provides them with the excitement they’re looking for on a night out.

Desperados Dos does just that. Its unique flavour profile brings an element of taste experimentation, its 7% ABV places it alongside spirit mixers and its serv=e size helps consumers to see it differently from beer, instead seeing it as a drink that they can enjoy as they shift into the night occasion. We’re excited to launch Desperados Dos and we’re confident it can help our On-Trade customers to drive custom from the lucrative young adult target audience.”

Desperados Dos should be ranged alongside Desperados Original and priced at a parity.

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In response to the growing consumer trend towards moderate alcohol consumption and the resulting demand for great-tasting alcohol free beer, Heineken 0.0 is being launched – a beer brewed by the global Master Brewer, Willem van Waesberghe.

The new beer was rolled out in March 2017 and is supported by a £2.5m marketing investment to address the key category consumption barriers: taste perception and social stigmatism.

Recent research has shown that whilst 50% of people now say they moderate their alcohol consumption – a figure that is growing every year – only 47% of shoppers are satisfied with the existing beer offering in the UK market and are looking for a trusted global premium brand to enter this segment with a better tasting product .

Heineken 0.0 is brewed using only natural ingredients, including Heineken’s own A yeast. It contains just 69 calories and is defined by its refreshingly fruity notes and soft malty body, which is perfectly balanced with a short after-taste.

The packaging delivers superior results with its stylish and high-quality look creating stand-out in the fridge, whilst also giving the reassurance that drinkers are choosing a beer from the world’s most recognised beer brand.

Tea & G

– the new alternative to G&T For Spring /Summer 2017, Brockmans Gin has launched a tea-based alternative to G&T. The T&G is made with red berry tea an inspired choice which enhances the blackberries, blueberries and other fruity botanicals which give Brockmans its deliciously distinctive profile.

But this is definitely not a tea-time treat: the cocktail, as is always the case with the

‘gin like no other’, is a distinctly after-dark concoction.

Brockmans is a 40% ABV super-premium gin and is the fastest growing gin in that category in the UK. Many bars report that Brockmans is enjoyed even by those who previously thought they didn’t like gin.

Brockmans Berry Tea features chilled fruit tea combined with elderflower and red berries. It is a perfect cocktail choice for

Ingredients: • 50ml Brockmans Gin • 25ml Elderflower Cordial • 35ml Red Berry Puree • 20ml Lemon Juice • Chilled Red Berry Tea Garnish • Cucumber • Blackberry • Mint • Ice

glamorous scented summer nights.

Just remember to brew the tea well before service so that it cools in good time.

“G&T will always be a classic that we love to serve,” says Brockmans’ co-Founder Bob Fowkes. “However, we also like to suggest new and exciting serves which show just how versatile this gin is.” Time for G & tea...

Method Shake all ingredients apart from the tea with ice. Strain into a Collins glass with fresh ice. Top with tea and stir. Garnish with crushed ice, a long thin slice of cucumber, a blackberry and a small sprig of mint.

Brockmans Berry Tea

www.brockmansgin.com

april 2017

21

Drink News

Specialist cocktail bar operator secures second site in Leeds

Be At One

Group doubles up outside capital for first time

Be At One, the UK’s leading specialist cocktail bar group, is stepping up its national expansion programme by securing a new site in Leeds the first time it has opened a second venue in a city outside of London.

The group, which currently operates 31 venues across the country, has completed a deal on a site in Boar Lane in the heart of the city centre. Be At One’s original site in Leeds was the company’s first northern bar when it opened in June 2015.

The new venue is on the site of a former restaurant and bar, encompassing 3,000 sq. ft. of trading space set over two floors. The site will close for refurbishment before opening at the end of April with its new Be At One identity. Recruitment for the site is underway, with the cocktail specialist set to recruit and train seven individuals for new jobs.

Steve Locke, Director at Be At One, said:

“We’re really excited to have secured a second site in Leeds as it marks another milestone in the Be At One journey.

We have been in the city for two years and think there is a great opportunity to open a successful, high turnover, smaller unit and have been looking in this location for some time.

The site has an old-school, neighbourhood bar feel to it – very much in keeping with our original Battersea venue that we opened back in 1998.

We have the infrastructure and management in place in the city, so are confident it will be a big success without cannibalising sales at the existing site. It will be a good test and put into practice our long-held belief that we can open multiple bars in cities around the UK. “We look forward to extending the unique Be At One experience of high-quality cocktails and warm, friendly service in a fun atmosphere to many more guests in the city.”

Absinthe and Whisky ENVY® Golds at the Berlin International Spirits Competition 2017, for Envy® Whisky, Absinthe and Silver for our Vodka: This unique range of Gin, Vodka, Whisky, Rhum and Absinthe under one Brand and Bar Call, are now available and selling UK ~ Cellar Trends, German ~ Bremen Spirituosen Contor GmbH, France ~ LMDW and about to ship to Portugal ~ Aromas Da Tarde Unipessoal Lda. alongside its premium La Fée Absinthe Supérieure.

OneENVY.com

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April 2017

BULMERS CELEBRATES THE APPLE GROWERS WITH NEW CIDER RANGE HEINEKEN is expanding its cider offering to include two new artisanal apple ciders under the Bulmers brand, Bulmers Orchard Pioneers - a collaboration with two of the most passionate and expert apple growers in Herefordshire.

Artisanal apple cider is deemed to be one of the key category drivers over the next four years, and Bulmers Orchard Pioneers has been crafted to help drive this growth by bridging the gap between mainstream apple cider and more premium, artisanal apple cider from a trusted brand.

Bulmers has partnered up with two apple growing experts and cider makers from Herefordshire, Kier Rogers and Sarah Hawkins to launch two variants: Sarah’s Red Apple Cider: a medium bodied sparkling apple cider, with the subtle bittersweet taste of true Herefordshire apples.

Kier’s Cloudy Apple Cider: a medium bodied sparkling apple cider, with the flavour of fresh apple juice and subtle caramel sweetness.

As well as growing the apple varieties that feature in the ciders, Kier and Sarah have been collaborating on all parts of the project, including recipe development and shaping the design.

The two Bulmers Orchard Pioneers variants will be available from March in single 500ml bottles.

They should be distributed in premium, food led outlets.The launch will be supported by a £2million campaign.

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april 2017

23

Bar Equipment Feature

One stop supplier for leading beverage solutions!

As one of the global leading manufacturers and suppliers of cooling and dispense equipment to the beverage industry, Welbilt® strives to deliver the most efficient equipment on the market, at the highest quality.

Over 40 years’ experience serving customers internationally in over 50 countries has led the company to develop unrivalled knowledge and outstanding expertise. This, along with a continued dedication to research and development, has allowed Welbilt® to develop a wide range of products and services that exceed customers changing needs.

“We provide our customers with systems and solutions that are innovative, high-performing and energy efficient, which adds real value” commented Marketing Manager Emma Gardner.

“At Welbilt® UK, we work in partnership with our customers to ensure we fully understand their needs, so they can deliver even more flexible solutions to their customers.

“Our key focus is on soft drink and beer cooling, as well as beverage dispense.

Our beverage solutions are ideal to use for quick, reliable and economic serving of beverages in bars, pubs and restaurants as well as canteens and multi-unit restaurants.

We also supply an extensive range of spares and accessories to all major soft drinks and brewing companies.”

Starting life as Whitlenge Drink Equipment Ltd in 1976, the company was bought by the multinational Enodis Group in 1999, and became known as Scotsman Beverage System. Enodis plc was acquired by the global Manitowoc Foodservice Group in October 2008, and Scotsman became Manitowoc Beverage Systems Ltd. On the 6th March, 2017, Manitowoc Foodservice Inc. rebranded the company and its brand identity to Welbilt Inc. The new name and brand represent a long-standing commitment to put customers’ needs first.

The change is part of the company’s strategic repositioning after it spun off from its former parent company, The Manitowoc Company, in March 2016.

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Above: VISION V5 and Heat Dump Advanced.

Below: VISION Advanced Unit.

“Strengthening our corporate identity as a stand alone company enables us to forge stronger relationships and ‘opens-doors’ to many global accounts,” Emma explained.

“We are able to tailor products to specific market needs and provide more scope, innovation, engineering and R&D with less restrictions.”

in energy consumed, and therefore reduced

Welbilt® beverage brand Multiplex® consists

role in the development of environmentally friendly beverage cooling equipment,” Emma concluded. “As a manufacturer we recognise the importance of sustainability and improving our production capabilities.

We are currently investing heavily in our soft drinks, beer and coffee sector, developing new and advanced systems soon to be launched in the UK.

of quality beverage cooling and dispensing equipment which satisfies your customer’s thirst with the highest quality product, both economically and efficiently.

The ‘Cooler’ ranges have been designed to reduce the total cost of ownership through improved reliability and performance.

The option of R290 (Hydro carbon) and other ‘green’ refrigeration systems will offer further reliability improvements, as well as energy consumption reduction, putting some money back in the retailer’s pocket.

A new revolution for beverage cooling, VISION™ Advanced Remote Cooler was launched last year. Working in partnership with a UK regional Brewer, this ground-breaking system was developed to address the growing concerns of pub operators and owners in relation to rising energy costs, equipment reliability, the impact of EU legislation relating to HFC refrigerants in coolers and the total cost of equipment ownership.

After a 14 week field trial, the results clearly demonstrated the genuine benefits to pub owners and operators that Multiplex® equipment solutions deliver with a reduction

running cost, of up to 47% when compared with standard HFC remote cooling equipment.

Watch the animated YouTube video for more information: www.youtube.com/watch?v=2DoiuSS98C8 “Multiplex® continues to take a leading

“We work as a collaborative team, passionately pursuing excellence with integrity. We enjoy transforming challenges into opportunities and our customer trust us to deliver solutions quickly and consistently.”

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Drink News

THE HOUSE OF GASTROPHONIC PARTNERS WITH DIAGEO RESERVE’S WORLD CLASS TO PRESENT ‘

UNEXPECTED CONNECTIONS’

Immersive event pioneer, The House of Gastrophonic has partnered with an industry leader in cocktail culture, Diageo Reserve’s World Class, leading event production agency, Event Concept, and food architects Kofler & Kompanie to present ‘Unexpected Connections’. The kaleidoscope of exquisitely paired cocktails, music and colour launched on 7th March at an exclusive showcase event at The Magazine restaurant in London’s Kensington Gardens.

‘Unexpected Connections’ explores the relationship between flavour, sound and colour frequencies across a four-course, four-way pairing of upscale cuisine and cocktails, a celebratory soundtrack and dynamic light show.

A sensory kaleidoscope that embraces the full spectrum of taste, sound and colour frequencies, this immersive event will invite guests to discover how senses and flavours can be influenced by sound and colour.

Diageo Reserve’s World Class GB Bartender of the Year 2016, Aidan Bowie, has created an exclusive cocktail menu using Diageo Reserve’s portfolio of luxury spirits.

Each cocktail has been designed to meticulously match the immersive surroundings, and menu curated by The Magazine’s Head Chef, Emmanuel Eger.

Dave Crompton, Director for The House of Gastrophonic said: “Sound and colour are known to enhance our perception and enjoyment of flavour. ‘Unexpected Connections’ is a show – it takes the science out of the laboratory and places it firmly in the event and party space.”

Dan Dove, Head of Diageo Reserve World Class GB comments: “World Class is all about creating a community of bartenders that we are able to empower to transform drinking experiences. Our new partners are innovative companies that mirror our own vision by pushing boundaries, predicting and exploring new concepts, and I have no

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doubt this is going to be a ground-breaking event.”

Éadaoin McDonagh Managing Director, Kofler & Kompanie UK comments:

Kane Dempsey, Head of Marketing for Event Concept said: “We are very proud of this partnership. Event Concept is renowned for delivering extraordinary experiences and Unexpected Connections is a showcase of innovative design and technical precision.

The progressive values of our partners closely reflect our own and we look forward to a successful collaboration”.

“In the age of experiential dining and immersive event culture, we continue to set the scene for culinary event creativity across the world. This partnership is a hugely exciting proposition and through Unexpected Connections, we will take table culture to a whole new level.”

Below: Aidan Bowie with signature serve.

Unexpected Connections’ will launch at an exclusive event on 7th March at The Magazine in London’s

Kensington Gardens. A consumer event is slated for later in the year.

To register interest to experience Unexpected Connections, visit at:

www.gastrophonic.com

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Fries Rack Systems that fit your needs This innovative system lends itself perfectly to the washing, drying, storing and transportation of your glassware. Manual handling is greatly reduced resulting in less breakages and the unique, open design allows for efficient circulation for crystal clear results.

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Fries Racks Ever wondered how you can reduce delicate glassware breakages, maximise storage space & reduce glass handling?

Caterparts have the solution!

Fries Rack Systems are designed specifically for the Catering industry, catering for delicate & fragile glassware. From a Cocktail Bar to a Pub, Caterparts will have a Rack suitable for your glasses.

Supplied in the most familiar size, the Fries 500 x 500mm rack will fit all machines of this size (dependant on the height selected) These robust racks can help your establishment eliminate breakages!

Each rack features individual compartments to prevent the rattling and knocking of glassware during the

wash cycle. These compartments provide a secure hold and protective fit for any size glass.

Fries Racks feature an Efficient Wash Design (EWD) This patented technology ensures the water targets the most problem areas of your glassware in the first and last rows. The exemplary open design allows water to wash & rinse the glasses at the edge of the rack as effectively as those in the centre. This outstanding combination results in improved washing & faster drying meaning your glasses come out crystal clear!

Not only are they designed to use during the wash cycle, Fries racks provide durable protection to your glassware whilst in storage and transportation, resulting in the reduction of glass handling.

Once your glasses are crystal clear you can simply remove the rack with your glassware ready for use, storage or transportation to your next venue.

All of this combined will greatly contribute to eliminating breakages resulting in your establishment saving money!

www.caterparts.com

april 2017

29

Venue Insight

The Ivy Soho Brasserie on Broadwick Street, one of Soho’s most popular areas, is now open.

Decorated with artworks inspired by Soho’s music scene, as well as William Blake (Broadwick’s most famous resident), the space is made up of a restaurant, bar, private dining room and terrace with Parisian-style seating. Open seven days a week, the modern British menu will be available from dawn till dusk for local workers, residents, shoppers and visitors to enjoy. Being located in Soho, the brasserie will have a DJ spinning music every day from 7pm until close and on weekends during brunch.

The Ivy Soho Brasserie’s look and feel has been created by Martin Brudnizki Design Studio and notable features include an onyx bar, bronze pendant lighting, marble floor tiles, polished parquet and a mixture of burnt orange leather and velvet banquettes and bar stools.

THE PRIVATE ROOM AT THE IVY SOHO BRASSERIE The Private Dining Room at The Ivy Soho Brasserie seats 24 guests on one long table, or 40 on four round tables of ten, and is available for breakfast, lunch and dinner, as well as for drink and canapé receptions for up to 50 guests. Hidden away towards the back of the main restaurant, The Private Room provides the perfect solace away from the bustle of lively Soho.

The walls of The Private Dining Room are

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adorned with fabric panelling and decorative antique mirrors. A bespoke art deco glass screen separates the Private Dining Room from the main restaurant, and the same design is used with stained glass panels, creating a privacy screen to the outside yet allowing natural light into the room.

With a selection of menus available, specially created by our Executive Chef, Sean Burbidge, The Private Dining room is equally suited to private parties as it is for corporate breakfasts, lunches and dinners. In addition, The Private Dining

Room will feature a beautiful antique brass and pale orange onyx bar, decorated with antique brass rod detailing, making the room suitable for both seated dining and standing receptions.

Ideally located on Soho’s Broadwick Street, The Ivy Soho Brasserie’s Private Dining Room provides the perfect setting for entertaining friends, family and clients.

Complimentary menu cards and place cards are provided for each event and each table is decorated with seasonal flowers and tea lights.

THE PRIVATE ROOM BOOKING ENQUIRIES For further information and enquiries please contact Amanda on: amanda.given@theivysohobrasserie.com or call: 020 7432 8686

THE IVY SOHO BRASSERIE 26 - 28 Broadwick Street London W1F 8JB Monday to Saturday: 8am - Midnight Sunday & Bank Holidays: 9am - 11pm Call: 0203 301 1166

www.theivysohobrasserie.com

News

brighton gin

actually

Brighton Gin was named by the Sunday Times as one of its top three gins of 2015 and won two silver medals at the 2015 International Wine and Spirit Competition.

It also won a gold medal at the 2016 Spirits Business Gin Masters and is the only spirit served on board the British Airways i360 on Brighton’s seafront.

Brighton Gin was born of a passion for gin, and a passion for Brighton, creating the embodied spirit of the city itself: unusual, playful and fiercely independent.

The handmade, small batch gin is produced at Brighton’s first (legal) distillery, using organic British grain.

Its botanicals include juniper, the peel of fresh oranges and limes, locally-grown coriander seed and milk thistle, indigenous to the South Downs and well-known for its livercleansing properties. Each bottle is filled, wax-sealed and labelled by hand. The colour of both the wax and the label being that of Brighton’s distinctive seafront railings.

Brighton Gin’s ideal garnish is a slice of fresh orange to lift the orange botanicals!

www.brightongin.com

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april 2017

33

time A RT ISA N G IN & VO D K A 4 Artisan spirits are popping up everywhere, but with so much choice, Venue Insight explores a few of our own favourites and recommendations with both Gin and Vodka varieties of spirits.

BRIGHTON GIN

BROCKMANS GIN

Brighton Gin is a super smooth gin made from wheat spirit, and re-distilled with juniper, fresh orange, lime peel, locally-grown coriander seed and milk thistle. Each bottle is prepared by hand (no factory production lines) with a wax top. Drink with lots of ice, lime or orange peel. Try out their Brighton Rocktail!

Brockmans Gin is intensely smooth and seductive - just like its tactile black bottle. This gin contains botanicals sourced the world over including blueberries, blackberries, coriander from Bulgaria, Tuscan juniper berries, Valencian orange-peel, Lemon peel from Murcia, to angelica sourced from Belgium and Saxony with hints of liquorice, cassia bark, almonds and orris root.

Contact for stockists & pricing information.

01273 448 092 | info@brightongin.com | www.brightongin.com

Contact for stockists & pricing information.

020 7101 9248 |emma@brockmansgin.com |www.brockmansgin.com

SLINGSBY GIN

POETIC LICENSE NORTHERN DRY GIN

CONKER SPIRIT GIN

TOWER BRIDGE GIN

Contains 24 botanials including green & jasmine tea, citrus, thyme, sage, rhubarb to liquorice, grapefruit and juniper as well as many more. www.wslingsby.co.uk

Containing juniper, cardamon, pepper, citrus botanicals as well as many secret others. Drinks well with premium tonic and pink grapefruit. www.poeticlicensedistillery.com

Originating from Bournemouth in Dorset, this gin contains ten botanicals including those picked in the Dorset New Forest like - Conker! www.conkerspirit.co.uk

Tower Bridge gin has a bouquet that is composed, rich, pleasant with a predominant juniper hint.

Its taste is harmonious and soft. www.molvino.co.uk

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BIMBER OAK AGED VODKA (& INFUSED FLAVOURS)

CHASE VODKA

Bimber Oak Aged Vodka combines the toasted influence of Ex-Bourbon casks with the spices more commonly used to enhance rum. This infuses and brings out the rich, fruity aromas and warming spice. Distilled four times and made of 100% wheat spirit which is aged in Ex-Bourbon casks.

Gold Winner of ISC Vodka Trophy & International Spirits Challenge 2016.

Voted ‘World’s Best Vodka’ at the prestigious San Franscisco World Spirits Competition, Chase Vodka is grown, distilled and bottled by hand on a Herefordshire family farm.

On the nose, it is fresh and peppery with hints of black pepper and macadamia on the palate. To the finish it is smooth with mineral notes.

Contact for stockists & pricing information.

020 3602 9980 | info@bimber.co.uk | www.bimberdistillery.co.uk

Contact for stockists & pricing information.

01432 820455 | sales@williamschase.co.uk | www.chasedistillery.co.uk

Coconut Artisan vodka

element 29 vodka

Poetic license Graceful Vodka

BRITTAINS VODKA

Hand crafted in rural Suffolk using 100% natural ingredients and no artificial flavours.

Sweet infusion of coconut pieces. www.55above.co.uk

British made vodka using British grain. Named after the 29th element ‘copper’ - material used to build their stills. www.element29vodka.com

Smooth with subtle sweetness.

Created entirely from British wheat, giving it a velvety smooth texture.

Distilled 7 times for purity. www.poeticlicensedistillery.com

Doncaster based company producing quality premium vodkas with flavours including raspberry, black forest to butterscotch. www.brittainsvodka.com

FIRESTARTER VODKA

English spirit vodka

CHILGROVE VODKA

SAUVELLE VODKA

Firestarter Vodka is a super premium vodka that is 5 & 7 times platinum filtered, creating an ultra smooth taste that is IWSC award winning. wwwmolvino.co.uk

Made from East Anglian sugar beet.

Distilled in batches of 200L on copper pot reflux stills. Silky smooth with hints of vanilla, caramel and fennel. englishvodkacompany.com

An extremely smooth Vodka made using distilled natural mineral water filtered throug the chalky South Downs -adding to it’s elegant chalm. www.chilgrovespirits.com

100% naturally crafted Vodka produced at a microdistillery in the region of Cognac in France.

A smooth french modern vodka. www.sauvellevodka.com

april 2017

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Product News

Let the Gin Sing! Franklin & Sons Parsley in Time’s Spanish G&T glasses enhance the look and taste of this popular drink.

Gin brands are growing at an unprecedented rate, as new artisan distillers emerge, new cocktails get dreamt up and new ways to present them abound. Despite this, the classic gin and tonic is still the most popular. To make the perfect G&T you need a combination of a good quality gin and a good quality tonic served with garnish and ice - but just as important as the drink itself is what it is served in.

Parsley in Time’s Schott Zwiesel ‘Gin and Tonic’ copa glass is the best way to serve a gin and tonic. The shape of the glass not only improves the look of the drink, but it is also important when it comes to the taste. The oversized globe-shaped bowl allows plenty of room for the drink, ice and a garnish – and it lets the drinker fully appreciate the botanicals’ bouquet.

Thanks to their generous 696ml capacity, the glasses are also perfect for meeting the growing trend of gin-based cocktails.

Inspired by Spanish gin bars, the Schott Zwiesel copa glasses are made from Tritan Crystal and are commercial dishwasher safe.

Measuring 178mm high with a 116mm diameter, the Schott Zwiesel copa glasses are available from Parsley in Time in boxes of 6 and cost £4.80 per glass.

For more information, and to shop online, visit:

www.parsleyintime.co.uk For expert advice on tableware and light equipment, or to enquire about exclusive products, call: 020 8317 5080 or email: info@parsleyintime.co.uk

extends its range with a new can format to provide more choice for its customers Award-winning premium drinks brand Franklin & Sons launches 150ml tonics and mixer cans to complement its existing bottled offering.

The four-strong range of cans consists of the Great Taste Award-winning Natural Indian Tonic Water, Natural Light Tonic Water, and will also see the introduction of lemonade and soda variants in the next coming months.

The total spirits category is growing at +2% in volume & +5% in value*, this trend is consistent within the mixer category as consumers seek to complete their drinking experience using premium mixers**. Late night venues seek solutions to meet this growing demand and Franklin & Sons have maximised on this opportunity by crafting a selection of their mixers into a compact 150ml can.

Justin Horsman, Brand Controller at Franklin & Sons said “Cans are rapidly gaining popularity for premium drinks. This addition to the portfolio complements our existing bottled formats, providing more choice to our customers.

As Franklins continues to find success with our mixers range, we wanted to expand our portfolio to offer a full variety of product formats, so venues can continuously provide a premium experience. Late night venues face several issues serving glass bottles, to combat this we have created a premium can solution that no one else is delivering, thus ensuring outlets can continue to serve high-end drinks with ease and elegance”.

The new cans are ideal for late night venues, especially those with premium bottle to table serves as they create an

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appealing alternative to venues that are unable to use glass mixers.

Produced with the same handcrafted liquids, the lightweight, sleek, recyclable cans cause less wastage and are easily transportable. The cans are diverse and will suit travel retail as well as featuring within hotel amenities, such as the minibar.

Justin Horsman adds: “The 150ml Natural and Natural Light cans provide the proper measurement to pair perfectly with a wide variety of premium spirits, cocktails or single serves, an ideal selection for any bar.”

After a hugely successful first year launch with impressive 4 digit growth, the move to expand the range by Franklin & Sons propels them further into the craft spirits market. The brand continues to carve the way for premium offerings to the trade whilst fast becoming the favoured partner for craft spirits.

tower bridge gin Molvino are proud to introduce their new Tower Bridge London Dry Gin that follows the traditional, aged recipe of London Dry Gin and uses four natural botanicals to creates its distinct, classic offering.

The careful distillation process and superior quality of herbs and spices produces a gin that will appeal to the discerning drinker, be it as a genuine gin and tonic or as part of a very special cocktail creation.

Tower Bridge gin has a bouquet that is composed, rich and pleasant with a predominant juniper hint. Its taste is harmonious, slightly bitter, with pleasing shades of the baked juniper berries coming through on the taste.

their portfolio. The polished bottles with a cork cap are available in black and white versions and will appeal to retail customers and professional bar staff alike.

Molvino has created another unique stylish product with Tower Bridge to

april 2017

37

Bar Equipment Feature

It’s Showtime! how to wow your customers!

Birrateque collection.

Here are some winning tips from Gill Head, Marketing Manager of Artis, on how the best backbar equipment will bring flair to your bar and put smiles on your customers’ faces.

Think entertainment The ‘theatre’ of mixology is a big part of the cocktail experience and something that most of your customers can’t replicate at home.

The growing trend of countertop preparation should elevate your cocktail preparation from simply serving drinks into a pure theatre.

Customers want to feel a part of seeing how the cocktail is made and savouring that first taste. So as a professional mixologist, you will need a well-stocked ‘tool box’ to make a favourable and lasting impression.

Tom shaking.

Get the right tools Let’s start with the back bar. It’s a given that you have the right spirits, juices and garnishes. But what about your tools of the trade? These are just as important as a plumber’s wrench or a carpenter’s saw.

The best bartenders have muddlers, strainers, mixing jugs, bar spoons, jiggers, juicers, bar knives, bar keeps, ice buckets, and condiment holders. These should be well stocked and always choose high quality. If you are centre stage, so too is your equipment. It is vital to have nice countertop pieces, such as dash bottles, shakers and spoons, these may just be the basics, but they are so important.

Be on trend Make certain you keep up with the latest trends and think how they might work in your bar. For example, the latest trend in cocktail glassware is the vintage look which started with bartenders scouring car boot sales for old mismatched cocktail glasses. Now you can mismatch by choosing new retro look glassware that comes in many different styles and types. Traditional just does not cut it any more. Why not consider some off-the-wall ideas such as serving your drinks in milk bottles, jam jars or cans?

Go metal Then there is the latest sensation of copper.

These are now so popular that manufacturers cannot keep up with demand – copper shakers, martini glasses, hammered mugs, jiggers, bar spoons and even showpiece pineapples. You name it, you can get it in shiny metal to make a massive impact.

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Tiki themed Is your bar creating that Caribbean feel?

Then the Artis Tiki collection is a must, with mugs, bowls for sharing, skulls, pineapples and bowling balls. They are freaky, funky and fun. New for this season are the chiki monkey, elephant and the Indian head mug.

Copper barware.

Copper barware.

Five new coupes.

Think Elegance As for glassware, elegance never goes out of fashion, so Artis offers many different styles in fact two dozen different cocktail glasses, 22 martini glass styles and about 30 old fashioned glasses. Then there are the oversized Grande cocktail glasses that are just made for sharing! You will be familiar with the resurgence in Gin &Tonic, where presentation is a big part of its renewed popularity. It has to be served in a ‘coupe de balon‘style glass and served with botanicals and garnish of choice.

Champagne glassware has also moved into the realms of the spectacular. For many years, flutes ruled, OK? That has all changed.

The coupe is making a comeback. Artis sales of coupes are up by over 30% and we have introduced five new styles this year.

Copper barware Pineapple.

Vintage collection.

Throw out the mundane Beer and wine glasses needn’t be boring, either. Plain straight sided pint glasses are a relic of a bygone age, replaced by styles in all shapes and sizes with handles and stems for draught or bottles. There has been a huge surge in the craft beer market.

However, it is important that you serve each beer in a complementary glass so that it ensures the customer receives the full potential of the beer in terms of taste and aroma. As an added value idea, why not offer a beer flight served on a wooden paddle?

Wine glasses are a very personal choice, however, you need to select the glasses to suit your ambience. With 23 different collections to choose from, Artis offers plenty of choice from fine dining crystal styles that match their shape to the wine variety to stemless styles that are prized for their practicality.

Vintage collection.

Artis is one of the country’s leading distributors of barware, glassware and tableware. All the equipment mentioned is contained in the 2017 Artis catalogue available now online at: www.artis-uk.com/dowloads or to order you own personal hard copy call: 0208 391 5544 Tom creating.

Tiki Pineapple.

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39

Drink News

Brockmans and Three Six Six partner for Cocktails in the City Winter

Pub-goers looking for a ‘One Stop Shop’ online

Cross-industry co-operation will drive pub visits, useyourlocal. com survey shows.

It is set to be a night like no other when Brockmans Gin, ‘the gin like no other’, and the acclaimed bar group, Three Six Six, form a partnership to take part in Cocktails in the City Winter, London’s annual celebration of cocktails.

Around 3500 cocktail enthusiasts are expected to gather at One Marylebone, to sample cocktails offered in a massive pop-up speak-easy featuring 26 top London bars.

Brockmans brims with blueberries, blackberries, coriander and bitter-sweet Valencian orange-peel and is the UK’s fastest growing super-premium gin.

Appropriately, the elegant cocktail created

by Three Six Six is called Like No Other and follows an enchanted forest idea: guests will pour their own cocktail from a Brockmans Cocktail Fountain and then garnish with the elements supplied from the ‘garden’.

The cocktail is a celebration of scent and taste of the glorious botanicals naturally present in Brockmans. This original cocktail will enhance these botanicals with a recipe that includes Brockmans Gin infused with carrot and coriander, blueberry-infused Lejay white chocolate liqueur, mandarin and lemon juice, Madagascan Vanilla honey, Viagra bitters, garnished with balsamic vinegar caviar, dried apricots and bay leaves.

Three Six Six has two bars in London, and is known for its imaginative cocktail creations. www.threesixsix.co.uk Brockmans Gin is sold in over 25 countries. www.brockmansgin.com The Cocktails in the City initiative between Brockmans and Three Six Six is being arranged by Brockmans’ UK distributor, Indie Brands.

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Pub customers want a ‘one stop shop’ single online solution to keep them informed about pubs in their area and encourage them to visit.

The findings, from new research commissioned by useyourlocal.com, are a clear message to the pub sector that cross-industry co-operation is the key to building loyalty and increasing trade for both pub operators and brand owners.

The survey of 874 useyourlocal.com members and social media users found that nine out of 10 want to find out about events and activity at all their local pubs from one website, rather than by trawling individual sites or signing up to multiple mailing lists.

Founder and Managing Director of useyourlocal.com Stuart Mills said, “Today’s consumers increasingly rely on a single, trusted online brand to make informed choices, whether it’s Just Eat to order a takeaway or Rightmove to find a new home. As the leading digital platform for the UK pub & bar industry, useyourlocal.com is already that same trusted source of information for hundreds of thousands of pub customers every month, and our survey clearly shows that the more effectively the industry co-operates, the more opportunities there are for everyone.

“Consumers now have a huge range of choice on how to spend their leisure time, but when it comes to going to the pub, they find it frustrating and difficult that the information they need is in many places online, and is often out of date. It’s very simple for pubs to keep their information on useyourlocal.com accurate and current, enabling consumers to find everything they’re looking for in one place, and so encouraging them to go to the pub more often.

“Individual pub websites play an important role, but both our research, and our years of experience, demonstrate that when individual licensees, pub groups and brands work in partnership with useyourlocal.com, we all benefit as an industry.”

Other key findings of the survey include: • Three-quarters of respondents said they would go to the pub more often if they were prompted.

• Three out of four people look online before going out, and 40% have gone on to visit a pub or bar specifically because of the information they found at useyourlocal.com • In terms of frequency, six out of ten people would like to receive information about their local pubs at least once a day.

Mills added, “Ensuring customers can easily find information about their local pubs is the key to encouraging them to drop in more often. Pubs who engage with their customers via useyourlocal.com will see them visiting more frequently – and as one-fifth of survey respondents said they would recommend us to a friend, the number of regulars will also grow.” useyourlocal.com was founded in 2009, and celebrates the role of local pubs and bars in our communities, and actively encourages people to visit their local more often by connecting pubs and brands with consumers. It lists 75,000 pubs, bars and clubs.

The survey is based on 874 responses to a bespoke questionnaire sent to useyourlocal.com members and social media followers.

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Food News

McManus Pubs to boost profits after taking on McCain Chip Challenge Northampton based pub group The McManus Pub Company is set to benefit from increased profits having taken on the McCain Chip Challenge and been pleasantly surprised by the results.

Comparing McCain Original Choice Thick Cut Chips and cheaper competitor chips, the pub group found that the McCain chips were not only better quality, they delivered an extra eight portions and £20 in the till for every 10kg prepared.

With fifteen pubs in the estate, where chips are all a big seller, the potential boost in profits is significant. Watch the video at: www.mccainfoodservice.co.uk/products/ original-choice-thick-cut-916/ “McCain gave us more portions, better quality, and more money in the till.

The competitor chips were substandard”, said Lee Byers, Food Operations Manager at The McManus Pub Company, giving his verdict on the results.

“The yield test was genuinely surprising.

I was sceptical about how much further they could go in terms of portions, but after seeing it for myself I can testify that they go a long way.

“Visually, the McCain chips were consistent. We had nice sized chips, nice and crispy on the outside and lovely and fluffy on the inside once we broke them up - they weren’t just full of air.

The competitor’s, some of the chips did hold up but you could see they

were much smaller, they crumbled up, there were black bits and they were generally very poor quality.”

To highlight how much more pubs can make by serving McCain Original Choice Thick Cut Chips, operators can play the McCain Original Choice Chip Challenge online game to have a chance of winning £1000 cash. www.mccainfoodservice.co.uk/yield-game

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Food News

Menu ‘Spring Clean’ essential to tackle food inflation, warns Lynx Purchasing Foodservice operators will need to rethink many core menu items in order to protect their business from inflation and other rising costs in the months ahead, warns buying specialist Lynx Purchasing.

The newly-published Spring 2017 edition of the Lynx Purchasing Market Forecast comes as the eating-out sector gears up for a challenging year. Included for the first time is ‘the Lynxometer’, analysis of a basket of goods routinely bought by hospitality and catering operators which shows a 9% year-on-year increase between March 2016 and March 2017.

Alongside the impact of food and drink inflation, issues such as the business rates revaluation and the latest Living Wage increase are all putting pressure on operators’ margins.

“We’re urging operators to give their menus a thorough ‘spring clean’ in order to identify dishes where they can build in a defence against the impact of rising costs,” says Rachel Dobson, Managing Director of Lynx Purchasing.

“For example, the widely-reported problems with salmon supplies, which are expected to mean volatile prices and smaller fillets until the autumn, favours operators who can keep their offer flexible in terms of the fish species they use, using specials boards to highlight the best fish, both the British catch and imported varieties.”

“With British meat in higher demand, driven in part by the rising cost of imports, switching between different cuts according to availability will help to maintain margin on for key dishes such as a Sunday roast. There are also opportunities to reinvent traditional slow-cooked dishes making use of less popular cuts, while still engaging customers with updated recipes and upmarket presentation.”

Other issues highlighted in the Spring 2017 edition of the Lynx Purchasing

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Market Forecast include: • Continued challenges with imported produce, following wet weather and freezing temperatures in much of southern Europe, at the start of the year. UK brassicas and root vegetables, including Savoy

cabbage, cauliflowers, parsnip, swede, turnips and beetroot, will represent better value until home-grown salad lines kick in in May. • High global demand for dairy produce; and with many UK farmers having exited the market in recent years, reliance on imports is greater. Caterers have already seen price hikes for butter, cream and cheese from

some suppliers.

• Many wine suppliers have already raised their prices or are planning increases when supply agreements come up for renewal. The lower pound means operators will need to factor in an increase of around 10% in wine prices, although regular wine list changes will make a difference - for example, Australia had a good grape harvest in 2016, so will have plenty of high quality wine on the market.

Dobson adds: “Clearly, we’re in for some challenging times ahead, with food and drink inflation combining with other increased costs. Consumer confidence will be key,

so those operators that offer appealing, innovative menus that represent good value will be in the strongest position.

“We’re also emphasising the opportunities to save costs in all areas of the business.

Alongside our long-standing partnerships with specialists in areas such as utilities and telecoms, we now work with a specialist business rates consultant able to advise on appeals.”

The Spring 2017 edition of the Lynx Purchasing Market Forecast, including a FREE download, can be founded at Lynx Purchasing Market Forecast Spring-2017 Lynx Purchasing works with more than 2,200 hospitality and catering operators to match them with the best suppliers and get the best possible prices on food and drink, as well as a whole range of essential products and services. Lynx’s buying experts help operators buy better and save time and money, year after year.

For more information on Lynx Purchasing, visit:

www.lynxpurchasing.co.uk

Email: savings@lynxpurchasing.co.uk or call: 01325 377 845

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Product News

BANG ON TREND: NEW ‘CONCRETE’ DESIGN STATEMENT PLATES FROM ARTIS If you are looking to make a statement with your cuisine and your tabletop, look no further than these ‘concrete’ design statement plates from Tafelstern, which feature in the newly launched 2017 Artis catalogue.

CONCRETE STATEMENT PLATES This new concrete look porcelain stands in complete contrast to decorations inspired by nature. Initially popular with the interior design and furniture industries, this new style of plate can really wow your customers and bring a refreshing modernity to your tabletop.

The texture, colour and contemporary design means they are perfect as statement plates to showcase chef’s finest creations. The concrete look is available in three subtly different 28cm flat plate designs within the Tafelstern Décor range – Bright and Dark in a porous finish and Bright in a fairfaced finish.

marking and scratching associated with all Tafelstern porcelain. Hence it is dishwasher safe and covered by a 5-year professional glaze warranty. List prices for these novel statement plates is £24.53 each.

These ‘concrete’ plates are making their debut in the 2017 Artis catalogue,

together with an inspiring selection of other styles of statement plates – no fewer than nine different designs in all. For your own personal copy of the catalogue call: 020 8391 5544.

Alternatively, it is available to download online at: www.artis-uk.com/downloads

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Product News

Chefs Choice Awards success for Essentially Catering

Bestway Wholesale is celebrating the latest accolades for its Essentially Catering brand, with a win for Essentially Catering Reduced Salt & Sugar Baked Beans at the prestigious Chefs Choice Awards.

The award came in the Vegetables category at the awards, held at the Haymarket Hotel in London to celebrate the very best foodservice products.

The ceremony also saw Highly Commended awarded to both Essentially Catering Premium Back Bacon in the Lamb & Pork category, and Essentially Catering Premium Madagascan Vanilla Cheesecake in the Cheesecakes category.

Tony Holmes, Bestway Wholesale’s Sales Director for foodservice and retail, said, “Our success at the Chefs Choice Awards is testament to the work we’ve done in expanding our exclusive Essentially Catering range, offering products tailored to the needs of our catering and foodservice customers, delivering great value with no compromise on quality.”

The award is the second accolade for Essentially Catering Reduced Salt & Sugar Baked Beans, which was also named Best Ambient Catering Product at the Wholesale Quality Food Awards in October.

Holmes added, “Baked beans are an absolute staple of the catering sector, and we’re delighted that the industry recognises our success in developing a product that allows caterers to meet increasing customer expectations for healthier products, without any compromise on taste or quality.”

Essentially Catering Reduced Salt & Sugar Baked Beans are supplied in 2.62 kg cans, with 34 x 75g servings per can.

The full Essentially Catering and Essentially Cleaning ranges are available from Bestway and Batleys depots, as well as for delivery. Caterers can order online at: www.bbfoodservice.co.uk or via the dedicated telesales hotline (01738-646666) for nationwide delivery.

Bestway Wholesale operates a dedicated telesales hotline (01738-646666) for orders plus nationwide deliveries. Caterers can also order online at: www.bbfoodservice.co.uk

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APRIL 2017

Printed Cup Company launches personalised ceramic mugs Printed Cup Company are already the market leaders for printed paper cups and now they have launched fully customisable ceramic mugs to add to their extensive product range.

The promotional Cambridge and Latte Mugs are a popular and refreshing way to showcase the company logo with a fantastic, full colour wrap-around print.

These mugs are an ideal and affordably priced promotional gift to spread the word to existing clients or potential customers. They are also perfect for parties, promotional merchandise, souvenirs and much more.

The fully customisable ceramic mugs are becoming increasingly popular through a diverse market due to the low minimums, flexible print area and vibrant colours. Printed Cup Company have an in-house Creative Team who will work with the customer to achieve the perfect design. All the customer needs to do is send their logo, photos or text and the Printed Cup Company Designers will create vibrant, full colour promotional mugs.

Printed Cup Company Managing Director, Cengiz Avci, commented that:

“This is a very exciting time for our business and we are delighted to be able to launch a new, fresh product into our existing range.

We have invested largely into researching and developing this product in order to ensure that the ceramic mugs range will be of the highest quality and that we will be able to offer fast lead times in line with our existing paper cup range. As a company we recognise that innovation and the generation of new ideas are great investments; this enables us to provide our new and existing customers with fresh and exciting products available to order.”

About Printed Cup Company Printed Cup Company manufacture bespoke printed paper cups in Clitheroe Lancashire.

Alongside their sister company, The Paper Cup Company has been specialising in branded paper cups for over 10 years.

With no minimum order quantity and a range of lead times starting from 24 hours ready to dispatch, they are the fastest manufacturer of printed cups in the UK.

www.printedcupcompany.co.uk Email: sales@printedcupcompany.com Telephone: 01200 449900

april 2017

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- Summer Cocktails - Furniture & Flooring - Energy Drinks - London Wine Fair 17 - Kitchen/Cooking Equipment - Premium Spirits

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