VENUE
INSIGHT
NIGHT TIME INDUSTRY MAGAZINE DECEMBER | JANUARY 2016
5 Top New Year Parties 2015
Q&A Interview with Givinity
Candi Entertainment
www.venue-insight.com
The Drawing Room
Contents
Editor David Sullivan editor@venue-insight.com 01634 568927
Hello again and I guess this will be the best opportunity I will
have to say Merry Christmas to you all. With Christmas parties fully underway in your establishments we look at a few of the biggest New Year’s Eve events across the UK.
Publication ManagerS Andy Morfey andy@venue-insight.com 01634 568928
Elsewhere in the issue we have an exclusive interview with Founder of Givinity, Alan Colton. ICE Entertainments Sales Manager Rikki Constantinou gives us the low down on why the VIP bottle service and the WOW factor is proving to be more and more important for venues. We also take a look at industry leading entertainment company Candi Entertainment and the industry information we are covering on a monthly basis.
Jon McIntosh jon@venue-insight.com 01634 568928 Design Karl Speller design@venue-insight.com 01634 568927
The whole team here hope you have a very busy and profitable Christmas period and you will hear from me again when I have already broken my News Years resolution. Happy New Year to all!
publisher Robert Robinson Crystal Design & Media Ltd 01634 568925
David Sullivan - Editor
28
Features
14
9. Dragon Bench 10. 5 Top New Year Parties 2015 14. Q&A Interview with Givinity
48 10
36
16. Candi Entertainment 20. Cocktails with a Twist 26. Brittains Premium Vodka
20
28. Bar & Beyond Chelmsford 32. Reviews 36. The Drawing Room 48. Cocktail Recipes 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:
Front Cover image supplied by Givinity december/january 2016 | Contents
3
Expert Insights
PSL Performance sound & light ltd By adam hornblow - technical director
A little information about fighting spots! In the world of sound design, there is a relatively widely understood principle which in layman’s terms reads “bass goes everywhere”. That is to say that when you place a bass speaker in a room, it doesn’t matter where it is or in which direction it’s facing, the sound from it will run across the floor, up the walls and everywhere in between. The same principle that’s used in your lounge when your home cinema sub-woofer gets put behind the sofa, off to one side of the room or anywhere else that appears to be “feng-shui” for the homeowner. This is all very nice and the theory is not incorrect… to a degree… but it doesn’t work quite so well when applied to music venues where there often has to be more than one source. Why? Because you’ll end up with spots, that’s why!
but you can imagine the results without too much trouble and it should teach you quite a bit about what’s going on. And the solution? Well, as with all sound, the fewer sources, the better (provided you have coverage of course). You can work out what happens with the paddling pool principle all by yourself. If you have to add more, which can be the case, it’s always best to have a music source point and send your sound in the same direction while reinforcing it with further speakers if need be. This enables you to delay speakers that are further “down the line” so that they re-intensify the sound rather than confusing it. When you get a moment, put on a song that you know well and have a walk around the venue to listen to what happens. See if this problem occurs and if it does, feel free to give me a call to talk about how you can resolve it. It’s never particularly easy but it can usually be done and makes a surprising difference to the whole system. It should teach you quite a bit about what’s going on, most importantly it will show you the huge mess that’s created if you start ripples from as little as just 3 or 4 separate location – the exact same mess that happens in the room. And the solution? Well, as with all sound, the fewer sources, the better.
Unfortunately we very often see bass speakers littered around venues, facing in all directions sending bass crashing round a room. The result is a variety of intensities around said room which is caused by sound waves arriving in each area at different times. In some places the different arrival times will cancel each other out, in other areas they will arrive together and intensify instead. The result is spots of booming unpleasantness and other spots of “basslessness” (that’s a brand new word as of right now and don’t pretend you don’t know exactly what it means)! In fact, the vast majority of the room will be unbalanced in terms of good EQ, so what can be done to fight the spots? Well, imagine making a model of your venue about the size of your desk and filling the model with water. Poke your finger in where there’s a bass speaker and your model will show you a rough depiction of what will happen to the bass as the ripples travel through the pool. If there are several bass speakers, you’ll need several fingers. I’m not suggesting you actually build this
4
Expert Insights | december/january 2016
adam@psl.limited
Call:
www.psl.limited
01256 781000
Email: info@psl.limited
Expert Insights
NEWS FROM THE ALMR
Healthy options not harmful taxes
Next May the residents of London will take to the polls to elect a new Mayor, as incumbent Boris Johnson steps down after eight years in the role. The election of a new Mayor of London may be of limited interest to those living outside of the capital city, but the effects of the election could have a knock-on effect for the nighttime economy UK-wide.
Following the recommendation that a tax on sugary drinks be introduced in the UK, the ALMR has welcomed the debate about how we can improve our dietary intake, but reminded the Government that a sugar tax alone is unlikely to tackle issues regarding obesity.
In recent months, Johnson has been a vocal supporter of the agent of change principle and it will be interesting to see if this stance is echoed by his successor. The principle, which is supported by the ALMR and was a part of our manifesto for the late-night economy, would see businesses or persons responsible for a change in an area would also be responsible for managing its impact. This could be crucial for nightclubs and music venues facing opposition from newly built residential or businesses properties. If a new residential property was to be built close to an existing music venue, the residential property would be responsible for its soundproofing, not the venue. Support from the incoming Mayor for the agent of change principle would be most welcome, or perhaps that support might come from the possible new Night Mayor, which has been touted as a possible new role. Taking inspiration from a similar scheme in Amsterdam, the Night Mayor would be responsible for London’s night-time economy and would, for the first time, see the city’s late-night businesses come under the jurisdiction of a specialist mayor. Whether this simplifies the legislative process for late-night businesses or adds a layer of confusion will remain to be seen (if the scheme goes forward at all) but it raises the possibility of a dedicated champion for the sector unburdened by additional mayoral duties or commitments. Elected mayors have been few and far between across the rest of the UK but the Government is keen to devolve additional powers to the regions and a positive impact in London could see other parts of the country eager to replicate any success. A thriving late-night economy under a dedicated Night Mayor would surely make a tantalising prospect for other towns and city centres wishing to provide their high streets with a much welcome boost? The introduction of a new Night Mayor for London might go some way to bringing about a resolution to the ongoing Night Tube saga. Having stalled, principally due to trade union pressure, the Night Tube looks to be derailing before it’s even had a chance to build up steam. The ALMR has argued that a Night Tube service would be boon to London and would have a beneficial knock-on effect for a wider geographical area. With the night-time economy rapidly approaching its busiest time of year, a sense of political optimism would not go amiss.
The ALMR has also emphasised the good work the licensed hospitality sector has undertaken to reformulate menus and to provide greater transparency and choice for customers. ALMR Chief Executive Kate Nicholls said: “The eating and drinking out sector recognises that an imbalanced diet impacts our health and wellbeing, but we must stress that a sugar tax on its own is unlikely to address the majority of the Government’s health concerns.”
“This additional cost will be felt by pubs and bars, many of whom have worked very hard over recent years to provide their customers with healthy options. Licensed operators have increased the sophistication of their alcohol labelling to provide customers with information on alcohol units and calorific content and to make an informed choice. The Health Select Committee Report and Jamie Oliver’s campaign rightly highlight the hidden sugars in ever day foods which undermine many people’s efforts to do that, but the explosion in casual dining means that there is more choice than ever before for those seeking healthy food, freshly prepared from high quality ingredients with no hidden sugar and where sugary drinks or desserts are on the menu, healthier options are always readily available. Kate Nicholls, Chief Executive, ALMR.
“We are also seeing a rise in the number of public kitchen areas and the proliferation of authentic ingredients from local suppliers, with bars and restaurants encouraging sociability and transparency at mealtimes. Eating out is always a treat but restaurants can be huge role models of a great food experience for kids - to learn about healthy choices and the sociable side of eating as well as trying new, interesting and varied foods. As a sector, we have made real progress in addressing parents’ concerns and in helping all consumers to make informed decisions about what they eat. These businesses are not only driving growth but helping to reinforce positive attitudes towards healthy eating and we hope that the Government recognises and builds upon this good work.” Said Kate Nicholls.
december/january 2016 | Expert Insights
5
News
Winner of first UK Jefferson’s barrel aged cocktail competition
Jess Cheeseman of the new Big Easy in Canary Wharf has won the UK’s first Jefferson’s barrel aged cocktail competition with his original creation - The Jefferson’s Experiment. He competed amongst five finalists in London in the competition presented by Cellar Trends Ltd [30 November at Blues Kitchen Shoreditch]. His prize is a trip to the home of Jefferson’s in Louisville USA, hosted by Trey Zoeller who is the founder and master blender of Jefferson’s Bourbon. The prize also includes a never-released bottling from Trey’s personal archive. The inspiration behind this Barrel Aged competition reflects the experimental proposition of one of the brand’s new limited edition bottlings which was launched in the UK in December - Jefferson’s The Manhattan Barrel Finished Cocktail, created by Jefferson’s founder Trey Zoeller in partnership with David Granger, Editor-in-Chief of Esquire magazine US. In the UK competition, original cocktails using Jefferson’s Small Batch Bourbon were judged after 45 days ageing in 5-litre American oak barrels. Fifteen invited bartenders from Leeds and London were invited to compete. 1 .Dan Garnel - Happiness Forgets, London 2. Fabio Immovilli - Red Bar, Grosvenor House, London 3. The winner Jess Cheeseman - Big Easy, new Canary Wharf branch, London 4. Daniel Kaizen - Loves Company, London 5. Daniel Fagan of Jefferson’s Bourbon from New York 6. Lawrence Woodrow-Smith – Pintura, Leeds Barrel ageing presents the challenge of matching confidence with experimentation and patience. Success is generally assessed by the taste perfection when the liquid is finally delivered from the barrel, with no further flavour adjustment needed. Tasting at regular stages during the ageing period shows how the cocktail is evolving. Some highly adventurous approaches across the competition cocktails included: creating their own hay-smoked cassis and maple syrup salt; combining with Cocchi Americano infused with 20 year old pu-erth tea. Winner Jess Cheeseman plans to offer his cocktail The Jefferson’s
Experiment for consumers to taste in early 2016. The cocktail will be bottled now so as to retain the same character from this precise 45-day ageing period. He describes its creation: “I chose to make sour and citrus unexpected partners to the Jefferson’s bourbon. There is malic acid plus agave, a hint of apricot brandy and dry vermouth. I like to experiment but I am still a big fan of drinking straight up bourbon, perhaps with a little water and ice”. Daniel Fagan of Jefferson’s came from New York to judge the UK competition, having judged Jefferson’s barrel aged competitions in several locations in the US. Also tasting were whisky writer Greg Dillon aka Great Drams and Katie Warren, Group Marketing Manager at Cellar Trends. Daniel added, “The finalists showed great knowledge, skill and enthusiasm in understanding the effects and surprises of barrel ageing, and how it adds new layers of flavour and character. It’s now very exciting that many more people can get to taste Jess’s winning cocktail.” (Details TBA) Jefferson’s ‘very small batch’ difference means its bourbons are produced by marrying eight to 12 barrels of various ages. It achieves the precision of a single-barrel bottling, while ensuring the complexity and consistency expected by aficionados of fine bourbon and rye. Jefferson’s Bourbon in the UK includes: Jefferson’s Very Small Batch rrp £35; Jefferson’s Reserve Very Small Batch rrp £55; Jefferson’s Limited Edition Ocean - aged-at-sea bourbon rrp £90; and new from December 2015 - Jefferson’s The Manhattan Barrel Finished Cocktail rrp £50 and Jefferson’s Groth Reserve Cask Finish Very Old Straight Bourbon Whiskey rrp £99.
www.jeffersonsbourbon.com
UK Twitter & Instagram: @Jeffersons_UK UK Facebook: Jefferson’s Bourbon UK International Twitter & Instagram: @JeffsBourbon International Facebook: Jefferson’s Bourbon
News
Precision ups the ante on energy efficiency at Hotelympia - Superefficient upright cabinets will be on show
Stand Hotel 3550 ympia Excel ,L on 29 - 3 don March rd 2016
Refrigeration manufacturer Precision will be showing the latest versions of its products at Hotelympia 2016. These make significant increases in energy efficiency, in advance of the new EU directives coming into force. The improvements are so significant that the company is describing these new products as “superefficient”. Under draft EUP Eco Design Directive tests, the cabinets (models MPT and LPT) have achieved excellent results. Energy-saving features include advanced compressors, hydrocarbon refrigerant and low-energy fan technology. Improvements in insulation and interior airflow patterns make the cabinets superefficient – they even perform well in rooms with low ceiling heights, without over-heating, which can be a major problem for conventional refrigeration models.
Another highlight is Precision’s “go anywhere” blast chiller freezer. This 40kg model uses newly developed control technology to reduce the amount of power required, allowing it to operate from a standard 13 amp supply. This means kitchens with restricted power supplies can benefit from a fully-featured blast chiller/freezer.
New counters upgraded with the same energy-saving features will also be shown.
or call the company directly on: +44 (0)1842 753 994
For more information check out the Precision website:
www.precision-refrigeration.co.uk
THE CORNISH BAKERY CHILLS WITH HOSHIZAKI With an ever increasing percentage of the population worrying about the provenance of the food they consume, it’s little wonder that The Cornish Bakery* chain, which is founded on the premise of freshly-made foods cooked to authentic recipes, has captured the public’s imagination.
“We believe in quality and transparency,” claims Steve Grocutt, Founder and CEO. “We use only the finest ingredients which means our pasties, pastries and beverages are always delicious, and we invest in the best equipment which gives us ongoing reliability and faultless performance.”
“As a company that is continuing to grow, I believe it is crucial that we do all we can to protect our environment, so I am delighted that Hoshizaki shares our philosophy.”
Steve Grocutt, Founder and CEO.
One equipment brand that has been used by the company since its launch is Hoshizaki. Each shop has a Hoshizaki IM-21CNE ice maker behind the counter for use in iced lattes, mochas, chocolates and shakes. “I recall that Hoshizaki was recommended to me when I first started the company,” explains Steve. “Clearly, going with them was the right decision as in all these years we have never had a problem! As new shops open, we always specify a Hoshizaki and know the machines are going to deliver an outstanding performance.” With more than 30 shops now open, and with yet more in the pipeline, the Hoshizaki machines range in age from 15 years to one month. The most recent shop is sited in the Atrium of Birmingham’s NEC and here, The Cornish Bakery’s refrigeration supplier, Coldstar, recommended that Steve opt for one of the newly released, naturally refrigerated Hoshizaki models. These eco-friendly machines are climate-friendly and cost-efficient, and the IM21-CNE-HC model installed, also saves an impressive 30% on energy costs.
december/january 2016 | News
7
Venue Insight
the hottest seat in town
Unrivalled outdoor heating your customers will love! Dragon Bench™
internally heated seating. Stylish, efficient and adjustable, the Dragon Bench™ keeps customers happy, and spending, whatever the weather.
Designed for bars, restaurants, hotels and homes. Bring your outdoor areas to life with Dragon Bench™ and ensure that guests will stay longer and keep on coming back.
Stylish & Efficient The Dragon Bench™ enhances the aesthetics and functionality of any outdoor space while saving on energy costs. • Manufactured from highly durable materials to withstand the weather • Maintenance Free • Readily available in 3 colours. Other colours, patterns and branding available on request for a truly bespoke design to suit your space • Up to four times more efficient than electric radiant outdoor heaters and about twenty times more efficient than gas
Firestone Technology Ltd Unit 4 • Block 3 • Chalex Industrial Estate • Manor Hall Road • Southwick • BN42 4NH • UK
+44 (0) 1273 921 345 info@dragonbench.co.uk
dragonbench.co.uk @dragonbench
/dragonbench
A revolutionary new type of outdoor seating and heating in one
The Dragon Bench™ Intelligent Management System™ gives you complete control over your outdoor heating. For truly hassle-free heating, simply set the time you want your benches to come on each day and they will automatically adjust and regulate their own temperature depending on the weather. What could be simpler?
• Thermostatically controlled for ultra-effective heating • Both seat and back deliver adjustable heat, ensuring all-body warmth • USB charge points and LED lighting options available • The first of its kind in Europe, designed and built in the UK
“Since installing my Dragon Benches customers are queuing up to use them. I started with two and have added four more!” Andy, Owner, Redan Bar, Wokingham
“I’ve recently received my first Dragon Bench branded by one our drinks suppliers. I’m looking to get several more as my customers love them” Stuart, Manager, Purple Turtle, Reading
Contact us today to find out how Dragon BenchTM can help turn your business’s outdoor space into truly hot property!
Patent pending, application No. 1518028.4 • Dragon Bench and Dragon Bench Intelligent Management System are trade marks of Firestone Technology Ltd
december/january 2016 | Venue Insight
9
5 Top New Year Parties for 2015
edinburgh Edinburgh has to be one of the best cities to be in for New Year’s Eve. Nobody celebrates Hogmanay quite like the Scots. Apart from the legendary ‘Hogmanay Street Party’ in Princes Street Gardens, one event that tickets are buying like hot cakes for is Nightvision Hogmanay featuring Todd Terje at The Liquid Room. Tickets from £19.50 per person. 10pm - 5am (last entry 3am). Minimum Age: 18.
New York, New York Battersea Evolution (Battersea Park) will bring a taste of the ‘Big Apple’ to London as they recreate New York with sparkling lights, the Rockefeller tree, street vendors, Central Park and more... Price includes hot and cold canapés and street food on arrival, 3 course dinner by Smart Hospitality, entertainment and more. Tickets from £175 per person. 7.30pm - 3am. Minimum Age: 18.
PUKKA UP - NYE Boat party See the New Year in style with Pukka Up’s boat party as it sets sail along the Thames in time for the iconic fireworks. These are Ibiza party legends that do not compromise on experience or even luxury. Plenty of house music will be playing into the early of hours of 2016 with Pukka Up’s Ibiza resident DJ’s and more. Pick up and return to North Greenwich Pier. Tickets from £109. 8.30pm - 6am (doors at 8pm). Minimum Age: 18.
Bowlers nye - THE HEART OF DANCE The Bowlers Exhibition Centre in Manchester will be hosting The Heart of Dance, brought to you by Maximes & Monroes, Lost & Found, Love Decade, Sanctury and Sopranos. 4 arenas, festival production including a full fairground with attractions. Tickets from £16.50 per person. 9pm - 5am. Minimum Age: 18.
wax format nye vinyl only The Warehouse in Leeds has teamed up with Vinyl only brand Wax Format for a night of playing vinyl classics from the industries most legendary acts. Tickets from £20 per person . 9pm - 7am (last entry 1am) Minimum Age: 18.
10
5 Top New Year Parties for 2015 | december/january 2016
Adding the wow factor to the UK leisure industry With over 20 years of experience, Ice Entertainments provide a wide range of entertainment products to the UK leisure industry which certainly add the wow factor to any celebration. This year Ice Entertainments also gained the prestigious award from the London Club and Bar Awards which was held back in June at the Intercontinental Hotel in Park Lane, London as the Winners for Best Club Entertainment. Started 21 years ago, The London Club and Bar Awards are established as the first, largest and definitely the most important nightlife industry ceremony in the world! Products supplied by Ice Entertainments range from: Ice Fountains, also known as bottle sparklers, create a stunning jet of sparkles when attached to a bottle and lit. They are also available in a hand held version too. Ice Cannons, also known as Confetti Cannons, eject a swirling shower of multi-coloured foil into the air, creating a confetti cloud that gently flutters to the floor. Ice Glows, also known as Glow Products, radiate a variety of colours from cool blue, flaming red and luxurious purple that create a dramatic and stylish ambience. The glow products selection features an array of LED products along with traditional bend and break system products. LED Glow Bottle LightPads, to present your bottles with a fantastic glowing effect.
Most of our products are now a must for all nightlife venues and event organisers as they are expected by the Clients as part of their VIP experience. Ice Entertainments is renowned for quality of product and precise customer service, making it easy for our customers to purchase our product range. We do all the hard work making the entire purchasing process smooth and effortless.
Q. Any ideas for how our readers can use your products to increase footfall into their venues? A.
The nightlife industry is a very competitive one, one of which requires venues to give the very best possible service and nightlife experience to their VIP Clientele. Word of mouth is also very important in this type of industry, as it is imperative that people are talking about your venue, as ‘the place to be’. Our safe and reliable product range helps in creating a memorable night for your VIP guests. We always work hard so as to ensure that we bring the latest and most innovative products available to the nightlife industry. Our products have become an industry standard for which VIP Clientele expect to receive. Nightlife Clients now recognise the ‘ICE’ brand and similar to brands like Dom Pérignon and Belvedere, have now become the ‘in product’ for VIP bottle service. Supplying the best brands will go a long way in increasing venue footfall and ensuring Clients return!
When incorporating the use of the LightPads, your clientele will receive their purchased bottles with an added spotlight effect, ensuring thie VIP status is held for the entire evening. Placed at the base of the bottle, its adhesive sticker allows you to firmly apply the LightPad to the bottle to create an air tight seal meaning it will work in an ice bucket even after the ice has turned to water. LED Strobe Batons, designed to grab the attention of your guests during the bottle service delivery within your nightclub. This product not only compliments the Ice Fountains (Bottle Sparklers) but has become a very popular party product within nightclub venues all over the world.
Venue Insight spoke to Sales Manager Rikki Constantinou of Ice Entertainments. Q. Why do you think this type of product has become so popular? A.
The popularity of our products is simply down to the products themselves. From the venues perspective, the Ice Fountain, for example, provides that extra ‘wow factor’ for all VIP bottle service. Clients expect that extra buzz and pizazz when in a club or bar!
december/january 2016 | Venue Insight
11
xxx News
Get Ice Right: Hubbard Systems offering free site surveys Experts will determine the type of ice and machine most suitable for a location. Hubbard Systems is offering no-obligation site surveys to help operators decide which kind of ice machine best suits their needs. Recent years have seen a proliferation of the types of ice available, with each having specific applications. For example the gourmet supercube is a pure and slow-melting ice ideal for classic on-the-rocks drinks, while places with high peaks in demand may find dice cubes more suitable. Flake ice has a wide range of applications, from cocktails to food display. Nugget ice is increasingly popular in the US and is making in-roads here too.
ice machines for over 50 years, and has built an unparalleled knowledge-base of expertise during that time. The company has established a reputation for the quality of its pre- and after-sales support. With the Scotsman range now covering more than four hundred icemaker variants, Hubbard’s new site survey offer will make it easier than ever for customers to access its expertise. Hubbard Systems is the UK distributor for the market-leading Scotsman range, which is available via dealers nationwide.
With so much choice of machines and different applications for ice, it can be difficult for operators and specifiers to have the expertise necessary to know which machine to choose for a site’s specific needs.
For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on:
Hubbard’s site survey, available to all customers, involves an expert visiting the venue to assess which machine is best suited to the site. The survey will also take into account environmental factors, for example available space, plumbing restrictions and so forth, as well as what ice type the customer requires.
Email: sales@hubbardsystems.co.uk or visit:
www.scotsman-ice.co.uk
NE
W
Hubbard Systems has been the UK distributor of Scotsman
Tel: 0800 616559 Tel: 01473 350045
Inspired the German drink ‘Apfelschorle’ the combination of apple juice and sparkling water, gives a dry, crisp and natural taste, because less sweetness means more refreshment. Discover the satisfying bite of all our flavours.
www.thordrinks.com To find out more about stocking THØR Drinks call Alistair on 020 3151 7221 or email info@thordrinks.com
THØR Mint
THØR Apple
THØR Ginger
With aromatic garden mint and just a hint of peppermint for a truly refreshing spritz.
It’s the addition of green tea and gentian extract that creates our signature dryness.
With our carefully selected natural ginger flavour to give the perfect accent of heat and spice.
News
Interview
Interview with alan colton - founder of givinity Givinity is a new luxury brand of London Dry Gin that has been distilled in small batches and made using only the finest of ingredients. The exquisiteness of the bottle can only be defined by sheer beauty. It comes elegantly presented in a bottle that is more iconic than the adorned classic glass bottle of Chanel. With 11 carat gold print, gold bottle closure and complimented with a wrapping of gold aluminium neck label, Givinity comes to the forefront in the luxury appeal market of spirits. Venue Insight proudly interviews the man and founder behind Givinity - Alan Colton.
Q. Where did the idea for Givinity come from?
Q. The recent launch at The Corinthia Hotel was a great success, why did you choose that iconic venue?
A.
I was looking to buy a beautiful, elegant bottle of gin for Rebecca’s Birthday, after searching places like Fortnum & Mason, Harvey Nichols i couldn’t find exactly what I was looking for and noticed there wasn’t anything on the market which caught my eye that had the wow factor so I decided to draw exactly how my perfect bottle of gin would look like and then Rebecca put her feminine imput and then Givinity was created.
Q. What was the main reason for having it distilled in the UK?
A.
The Corinithia group are as excited about Givinity as we are, it’s one of Londons finest hotels and our partnership with them is one we are truly proud of.
Q. As a husband and wife team was there any compromise on design ideas for the stand out bottle? A.
Not really, Rebecca wanted the bottle to be feminine and have curves in all the right places, it also would sit well in a dressing table amongst fine perfumes but overall Rebecca got what she wanted.
A.
The UK is the home of world famous London Dry Gin, British distilleries produce world class gin, Givinity is a Luxury ultra premium brand, so the distilling process, ingriendients had to match our branding and the British way is the best way.
Q. What are the benefits of having Givinity behind the bar?
A.
There’s no other gin brand like Givinity, the shape of the crystal decanter bottle, 11 carat gold print, gold plated bottle top presence will impress and attract people to want to try it, and when they do they will be impressed all over again.
A.
It’s a play on words and a fun name for a cocktail, it’s sexy and a little indulgent but most importantly simple to make & very easy to drink.
A.
The first variation will contain pure gold flakes, just to add a little more glamour to the brand but this will be limited addition, after that perhaps a pink gin as this is a nations favourite and would compliment the shape and gold detailing of our bottle.
14
Interview | december/january 2016
A.
Since launching we have secured partnerships with Corinthia, VOSS water plus several large events in 2016 including London fashion week.
Q. Where can Givinity be found?
Q. Where did the idea behind the signiture serve ‘Lose you Givinity’ come from?
Q. Is there scope to bring out some flavour variations?
Q. Whats the plans for Givinity?
A.
Givinity can be found in many of London’s top hotels, Michellin star restaurants, private members bars, clubs, luxury retailers plus other parts of the UK, we have also started exporting across Europe and can be found around Paris, Berlin, Milan, Monaco to name a few.
For further information about Givinity, please contact: Email: info@givinitygin.com
www.givinitygin.com
december/january 2016 | Interview
15
Venue Insight
Candi Entertainment
Candi Entertainment are one of the UK’s leading entertainment agencies. We provide first class bespoke entreatment for all events and venues including product launches night clubs, casinos, private parties, weddings, bah mitzvahs and many more. Some of our main acts include: • Stilt Walkers • Fire Acts • Dancers • Martini Glasses • LED Robots • Mix and Mingle Acts • Las Vegas Show Girls • Hostess Staff • Human Statues • Pop Out Birthday Cake and even a Life size T-Rex Dinosaur to name but a few. Here at Candi Entertainment we pride ourselves upon being the best and set ourselves apart from the rest. With that we offer the finest selection of talent acts and props in the UK.
Venue Insight
With 10 years experience under our belt we have worked with some of the biggest brands in the industry some of which include: • Carlsberg • Samsung • Wireless Festival • Coca Cola • ITV • Channel 4 • MTV • EMA’s • Deltic Group • Novus Leisure • Event UK and celebrities such as: • Kylie Minogue • Nicki Minaj • The stars of Towie • Simon Cowell • Hulk Hogan and many more. We can tailor to any requirements and no request is too big. Contact us now for more information on:
0800 0439 321 info@candientertainment.co.uk
www.candientertainment.co.uk
december/january 2016 | Venue Insight
17
Sound
atmos sound technology
Dolby and Ministry of Sound are collaborating to bring Atmos sound technology to the world famous London nightclub early next year.
A new Dolby Atmos residency at the renowned Elephant and Castle venue will launch on 23 January 2016 with Hospital Records – the first in a series of special events to mark Ministry’s 25th anniversary featuring a lineup of top electronic artists who will transform their music into ‘a multidimensional, immersive sound experience.’ To support these events, Dolby will outfit the club with a sound system that combines Atmos audio processing with a network of additional speakers designed to complement its existing setup. With more than 60 speakers, 22 channels, and a bespoke lighting environment as part of the package, Ministry of Sound is promising to ‘immerse visitors in an unparalleled music experience, delivered through rich, mind-blowing soundscapes.’ “We are excited to enable Ministry of Sound, one of the world’s most-renowned nightclubs, with our spectacular Dolby Atmos audio technology,” said Bob Borchers, Dolby’s Chief Marketing Officer and Senior Vice President. “The sound system in The Box, the main room at Ministry of Sound,
18
Sound | december/january 2016
is the best in any nightclub anywhere in the world,” added Lohan Presencer, CEO, Ministry of Sound. “For our 25th anniversary next year, we wanted to raise the bar even higher. Dolby Atmos allows our patrons to experience the future of dance music, creating multidimensional soundscapes the likes of which have never been heard before in a nightclub environment. It’s simply breathtaking.” The Dolby Atmos residency kicks off on Saturday 23 January, with London Elektricity, Reso, and TC in The Box performing specially crafted DJ sets that take advantage of the club’s new immersive system.
“We have seen how Dolby Atmos transforms the cinema and home-theatre, and we are confident that it will leave a lasting impact on the music industry, making live music and clubbing more engaging and immersive.” Bob Borchers, Dolby’s Chief Marketing Officer and Senior Vice President.
FUNKTION-ONE SOUND SPECIALIST SOUND DESIGNS TOUR, EVENT & CONCERT SOUND 1ST CLASS INTELLIGENT LIGHTING WORLD CLASS LASER SYSTEMS MOVING LIGHT RIGS ARCHITECTURAL LIGHTING CRYOTECHNICS & PYROTECHNICS SMOKE & HAZE SYSTEMS PROJECT MANAGEMENT ACOUSTIC TREATMENT APPROVED ELECTRICAL INSTALLS LED LARGE FORMAT SCREENS TOUCHSCREEN CONTROL SYSTEMS 3D DESIGN WALK-THROUGHS BEAM TABLE LASER SYSTEMS RECORDING & PRODUCTION STUDIOS
ENGINEERINGPERFECTION PERFECTION ENGINEERING
EXTENSIVE H&S COMPLIANCE MAINTENANCE & SUPPORT
Withover over10 10years yearsofofexpertise expertiseininsetting settinghigher higherstandards standards with with sound, sound,light, light,laser laser and and effects With effects systems, PSL operate exclusively to our requirement for engineering perfection. systems, PSL operate exclusively to our requirement for engineering perfection. Constantly Constantly what re-inventing we doparticular and payingattention particular to every re-inventing we do what and paying to attention every client’s visionclient’s allowsvision our allows our passion work to and standshoulders head andabove shoulders above our competitors. passion for our workfortoour stand head our competitors. Whether your project is venue based, an event, festival or tour, involving PSL at the design Whether your project is venue based, an event, festival or tour, involving PSL at the design stage is a decision that guarantees your vision is in safe hands. stage is a decision that guarantees your vision is in safe hands. Call us today for a friendly chat. Call us today for a friendly chat.
Call: Call:
TRAINING & PROGRAMMING
OFFICIAL
01256 781000 01256
Email: info@psl.limited info@psl.limited Email:
www.psl.limited
DEALER
Mixology
cocktails - with a twist The imagination behind cocktail making has got more inventive in recent years. These days you can find all sorts of ingredients infused in your drink. From fig jam to duck fat or cheese to soy sauce, the list is evolving as bartenders try to serve their own signature culinary cocktails, be it sweet or with a savory flavour. SAY CHEESE MEATY FLAVOURS For the meat lovers, there are lots of broth-style cocktails to be found. One of the more popular and unusual ingredients to be found and making their way into savory cocktail ingredients includes infused meat fat. Whether it is steeping roasted duck skins into whisky for several days to infusing another with lamb consommé.
Yoghurt and cheese has also found its way onto the menus in some American bars. It isn’t unusual to find whey (a by-product of ricotta) as a frothing agent instead of using egg white.
BUTTER IT Several restaurants have started to include butter in their coctails which ranges from fig butter to brown butter infused with spirits. There are many drinks and cocktails now out there including rum and hot butter variations to chocolate and buttered cranberry punch.
24K GOLD At the SkyView Bar in United Arab Emirates, you can purchase a cocktail for $1,347 made using luxury alcoholic drinks; L’Heraud Grand Champagne Cognac, Luxor 24k Gold Flake Champagne, and the Bitter Truth Jerry Thomas bitters filtered using a Swarovski Crystalline cocktail glass made with diamonds as a filter and made to be taken after a gift.
20
Mixology | december/january 2016
SHRUBS (drinking vinegars) Tart drinks are having their moment on the cocktail menu. Although shrubs have been used by mixologists for quite some time, there are more and more inventive flavours being developed all the time. From beet-grapefruit shrubs, beet cinnamon-ginger shrub to concord grape-rosemary and blackberry-balsamic shrub.
Spirits
When Ginger Met Ruby, it was ‘Clove Actually’: Brockmans Gin – Perfect for Winter Cocktails Creating Brockmans required the different skills of a group of very experienced and devoted friends. What brought them all together was an enduring fascination with this exciting and exotic spirit. Their combined knowledge of gin history, and the subtle nuances of different styles of gin and distillation proved invaluable as they set out to create a gin that was completely new and original. The one aim was to create a gin like no other; one that was so intensely smooth and delicious you would happily drink it neat over ice. Honing the intricate balance of botanicals took time as they explored the vast array of complex flavours and taste combinations. It was a jointly funded passion where quality was never sacrificed and the finest botanicals were sourced from around the world. Hundreds of different recipes were tried before they arrived at the sensual, intensely smooth Brockmans taste experience.
22
Spirits | december/january 2016
Brockmans Gin, the super-premium 40%ABV English gin, has launched some deliciously different cocktails for the 2015/16 festive season. Brockmans has created some original winter cocktails for the 2015/2016 season. All are easy and quick to make – even for a crowded bar. We’ve picked just two: Clove Actually is a new and spicy interpretation of a classic G&T with an attractive garnish; whilst When Ginger Met Ruby is a full, rich cocktail of gin, port and ginger ale.
Clove Actually
When Ginger Met Ruby
Ingredients:
Ingredients:
50ml Brockmans Gin Top with good quality tonic Garnish: blueberries or clove-studded grapefruit
Method: Pour over large ice cubes and serve in a long glass. Garnish with blueberries or a grapefruit slice studded with cloves.
40ml Brockmans Gin 20ml Ruby Port Top with Ginger Ale Garnish: grapefruit or freshly grated nutmeg
Method: Pour over large ice cubes into a short glass. Garnish with grapefruit zest or a grating of nutmeg.
december/january 2016 | Spirits
23
Spirits
JOHNNIE WALKER BLUE LABEL PARTNERS WITH THE WHISKY SHOP TO CELEBRATE ‘THE JOY OF GIVING’
Diageo Reserve’s luxury blended Scotch whisky, Johnnie Walker Blue Label has unveiled a partnership with The Whisky Shop, Piccadilly. The UK’s favourite luxury Scotch whisky has developed the activity to support the wider ‘Joy Will Take You Further’ global campaign, with a focus on the joy of giving, positioning Johnnie Walker Blue Label as a the perfect gift to give this Christmas. The Johnnie Walker portfolio will be beautifully showcased within the Piccadilly store, with a branded shop front, featuring LED screens showing the newly launched Gentleman’s Wager II film, featuring Jude Law and Giancarlo Giannini. There are also a number of exciting displays and stands throughout the store showcasing the luxury whisky brand. Consumers are invited to the store throughout December to enjoy a Johnnie Walker Blue Label one to one tasting, led by The Whisky Shop’s team of specialist whisky staff. The intimate sessions are designed to introduce whisky fans and those new to the category alike to Johnnie Walker Blue Label, the ultimate gift for Christmas. The brand’s new 20cl limited- edition gift box will also be available to purchase, alongside the highly sought after City Edition bottles, celebrating the London and Edinburgh skylines. To launch this activity, Johnnie Walker Blue Label has also partnered with Quaglino’s, a contemporary European restaurant and bar located in St. James’ at the heart of London. The award winning bar team has developed an exclusive celebratory cocktail, The Blue Note. The elegant serve is made using a hand crafted ice ball, 50mls Johnnie Walker Blue Label, 25ml Lillet Blanc, 15ml Mandarin Napoleon and drops of Grapefruit Bitters. Head of Diageo Reserve GB, Nick Temperley commented: “We’re delighted to have partnered with The Whisky Shop, a company as passionate about whisky as the Johnnie Walker team here at Diageo Reserve. The relationship is perfectly placed help us position Johnnie Walker Blue Label as the ultimate luxury gift this Christmas.
“By extending this celebration of Johnnie Walker Blue Label to include a bespoke serve developed by the team at Quaglino’s enables us to reach both the on and off-trade channels during the most important trading period of the year.”
24
Spirits | december/january 2016
Spirits
Fireball Fridays Heat Up The Weekend Fireball has launched a campaign to get the weekend off to a scorching start with the chance for consumers to win prizes every Fireball Friday. The fast-growing cinnamon liqueur is inviting consumers to post Instagram pictures showing how they enjoy Fireball on a Friday. By following FireballUK on Instagram and using the hashtag #FireballFriday, consumers are entered into a digital raffle. Weekly prizes will include iPods, festival tickets, headphones, speakers, and other giveaways, with a winner selected every Friday until April 2016. Dan Bolton, Managing Director of Fireball distributor Hi-Spirits, said: “Fireball is part of ‘the weekend starts here’ ritual for many consumers, enjoyed as a chilled shot and in mixed drinks. We’re celebrating that with our Fireball Friday giveaways by inviting our consumers to show us how they kick off the weekend with Fireball.” Fireball will also have a presence at a series of party nights at venues around the UK. Starring on Friday 13 November, the custom-built Fireball Dive Bar will be on tour, with the Fireball team on hand to offer sampling, raffles and giveaways. Details of dates on the tour are online at www.fireballuk.com/fireballevents • Figures for global spirit sales collated by IWSR show that Fireball is the world’s fastest growing liqueur brand, and it is now ranked at number 10 in IWSR World Class Brands listings, based on international sales volumes. The ranking reflects global growth for Fireball from just over 2m cases in 2013, to more than 4.2m cases in 2014.
december/january 2016 | Spirits
25
Brittains are a Yorkshire based company producing the finest quality premium vodkas. Brittains produce an extensive and exciting range of flavoured vodkas all produced using their own premium vodka. All deliver exceptional flavour and hit the spot with a rich, smooth & luxurious sensation. Whichever you choose, Brittains hope you enjoy the experience!
26
Drink News | december/january 2016
Drink News
The range of product has also attracted some encouraging testimonies such as the one below from Andrew Pern, proprietor of The Star Inn at Harome, North Yorkshire.
“The depth of flavour of the vodka not only suits Autumn/Wintertime refuelling, but is also an ideal mixer to use in the height of summer as the base for a refreshing cocktail, or even, as we do, poured over lovely summer berries and served with local clotted cream or ice cream� Andrew Pern, Head Chef and owner of The Star Inn at Harome.
www.anextraordinaryspirit.com
Venue News
BAR & BEYOND DANCES TO NEW TUNE IN CHELMSFORD Excited clubbers turned out to a sell out event on Friday (20 November) to celebrate the opening of Chelmsford’s £1 million premier nightspot, Bar & Beyond. The celebrations at the former Chicago’s nightspot on Moulsham Street continued into the weekend with more than 2,000 customers expected to enjoy the clubbing experience. The Shoreditch-inspired Bar & Beyond has been designed with walls of graffiti art, skull imagery and modern sculptures. Many of the original features of the former Regency theatre remain, but with a modern twist.
The Bar and Beyond ethos offers two distinct experiences, with food served at the bar from early evening, with ‘Going Beyond’, a high quality club experience with a state of the art sound system and some of the best DJs and live acts around at the rear of the venue.
28
Venue News | december/january 2016
Venue News
“A lot of hard work has gone into ensuring the venue offers unrivalled standards of sound, service and entertainment in the area. We’ve been so excited to get the place up and running and we’ve been delighted with the reactions and feedback so far. We wanted to bring a Shoreditch-inspired night out to Chelmsford as we think it’s something that the city needed. The place had so much character as a theatre and we’ve made sure the interior gives a nod to the venue’s former life in a fun way.”
“More than 40 full and part-time roles have been created by operator The Deltic Group’s investment. The club focuses on high levels of customer service with a premium drinks range, fresh cocktails, cocktail masterclasses and craft beers. The venue also offers a menu featuring gourmet hot dogs and fresh burgers including unusual meats like bison and ostrich.” Simon Kennington, General Manager, Bar & Beyond.
Further information, including how to book tickets in advance and details on future events, is available on the club’s website www.barandbeyond.co.uk and on social media.
december/january 2016 | Venue News
29
Shatlers
Festivities and Margins A real treat this season for your profits and customers Shatler’s cocktails, premium ready to serve cocktails supplied by Haywood Drinks, leading suppliers into the on trade for over 15 years, pushes their ready to serve cocktails as consumer demand increases and encourages the On Trade to take advantage of the season, as huge profits are ready to be made through mass sales. Served in seconds, 6 to be precise, Shatler’s cocktails are at the pinnacle of ready to serve delicious, consistent cocktails. Ready in seconds the cocktails enable bar tenders to serve a perfect, consistent cocktail in just seconds, enabling a multiple serve count each minute. With Shatler’s the quick serve capabilities and further benefits to venues is that there is no longer the need for purchasing multiple fine sprits, the syrups and constant need for juices, everything is already mixologist perfected, saving money on ingredients, training and no waste. Each time an order is placed for one of the favorite cocktails, it is as simple as take the cartocan, shake and pour over crushed ice.
30
Shatlers | december/january 2016
With repeat sales proven, Shatler’s further benefits your customers. There is no need for bustling bars and lengthy queues, a customer selects a cocktail and its served to them, perfect and delicious in just seconds. Serve rates are proven to increase and in turn as is profits as the mean average serve time drastically reduces.
The range comprises of all the favourite cocktails Mojito, Sex on the Beach, Pina Colada, to name a few as well as including non alcoholic alternatives. With 70% of women in a recnt survery saying they would opt to have a cocktail over any other drink if the serve time was minimal and the drink affordable, why not list Shatler’s and transform your venue into a leading cocktail bar? Maximize your sales, delight your customers and treat your profits to a large increase this festive season with Shatler’s Ready to Serve cocktails.
For more information please view:
www.haywood-drinks.co.uk or call 01889 270 663 Points of Sale available.
december/january 2016 | Shatlers
31
Reviews Interview
Brockmans Intensely Smooth Premium Gin
The claims made on the bottle definitely ring true. It is a very smooth gin with a difference - a beautiful blend of flavours. Strongly agree that the way this has been made mean that the smooth finish is full of flavour, well balanced and the sweetness from the berries creates a gin that definitely can be drunk straight over ice. Their goal of honing the intricate balance of the botanicals, without sacrificing the quality has been achieved - a smooth delightful contemporary gin.
Glenrothes Select Reserve and 2001 I had already heard that Glenrothes has to be opened and aired for a few minutes to fully enjoy the flavours, this is exactly what we did. The flavours that pour out of the whiskey are prominent with strong vanilla and a spiced orange with the 2001 feeling a little more orange. Extremely smooth and silky, perfect for recommending to patrons after a long hard day in the cold Christmas shopping, it’s a bit different from other Speyside single malts we have had before which is nice and of course. The bottle design makes it stand out on your top shelf.
Luxardo Sambuca Spiced Apple Luxardo have released a range of authentic Sambuca and Sambuca liqueurs, just in time for Christmas. Venue Insight were fortunate enough to try out the Luxardo Sambuca Spiced Apple flavour and are pleased to share our verdict. The drink comes in a bright green liquid and has a warming flavour suitable for those colder months. There were subtle hints of apple between the strong anise flavour. Whether you like Sambuca as a shot or not, we strongly recommend trying the liqueur in a long glass with dash of ginger ale. Perfect for your guests at the Christmas or New Year party as a pre-party warmer. The liqueur works well in their layered shotail® mixed with Luxardo Limoncello.
Naga Chilli Vodka (100,000/250,000/500,000 scovilles) ONE WORD! HOT!!! The fear began to settle in when we looked at the bottles. The vodka comes in three strengths which can only be described as lava hot, burning in hell and death to the grim reaper!!! Made using Naga Jolokia chillies, the flavour is a mouth inferno hundreds of times hotter than that of a Jalapeño. The skull on the front was not enough however to forewarn our team. After a few sips we all agreed this is vodka for darers and lovers of anything hot. One member of the team went every shade of red trying the 500,000 scovilles - Be careful and we dare you to try it!
32
Reviews | december/january 2016
News
BUDWEISER BUDVAR AGREE LISTING TERMS WITH THE REVOLUTION BARS GROUP “We
“This is a great year to kick off our new pouring deal as we celebrate our 120 year anniversary. Our founding fathers would be thrilled to see Budweiser Budvar succeeding with such a pioneering and progressive customer 120 years after they opened the Brewery doors in 1895.” Simon George, UK Sales Director, Budweiser Budvar UK.
are thrilled to have agreed terms with Budweiser Budvar and look forward to developing a great partnership in the foreseeable future. After extensive trials throughout both of our brands in packaged format we were delighted with the rate of sale and brand recognition, so it was a natural progression out of the fridge and onto the bar delivering a much more premium serve for a very in demand product. We were mindful to sign a big hitting Czech brand with a great brewing history that would develop our portfolio of beers to the next level. Revolution Bars Group prides itself on premium serves across all categories and we believe this is a welcome addition to our customer offering.”
Myles Doran, Trading Director, Revolution Bars Group plc.
CALEDONIAN BREWERY INTRODUCES LIMITED EDITON ALE: WINTERBRÄU SPICED ALE December’s guest ale is flavorsome festive treat Get in touch +44 (0)1634 568925
Just in time for the arrival of Christmas in outlet, this month’s guest ale from Caledonian Brewery returns to a more traditional European winter style. The 4.3% Mahogany Ale is spicy yet sweet in flavour, with chocolatey aromas and a deep velvet, malt finish.
“Its added orange peel, ginger and cinnamon make it the perfect beverage to pair with festive foods such as rich meats, thick saucy dishes, roasted vegetables, strudels and, of course, fruit puddings. This winter style is closer to historic brews when herbs and spices were used to brew beer. Ingredients such as ginger, nutmeg and other spices would have been added to offset the malty sweetness of ale, before the
widespread introduction of hops. Winterbräu’s spicy notes supported by its chocolate aromas make it a delicious decision for your December drink and great with festive fayre. Ideal for those chilling winter evenings standing at the log fire of your local” Craig Steven, Caledonian’s Beers Manager.
VENUE
INSIGHT
NIGHT TIME INDUSTRY MAGAZINE
WWW.FACEBOOK.COM/VENUEINSIGHT
WWW.TWITTER.COM/VENUEINSIGHT
vhvhv
Interview
www.venue-insight.com | Interview 11
Venue Insight
exclusive hire of the drawing room at benugo bar & kitchen, bfi southbank
Benugo Bar & Kitchen, can be found at the side entrance of the BFI Southbank, London. A contemporary and relaxing loungeside bar serving well-mixed classic and twisted cocktails, eclectic beers and great wines. with a restaurant that offers seasonal and contemporary British influenced cuisine.
Behind an inconspicuous bookcase next to Benugo’s lounge area, you’ll find a secret entrance to their recently opened cocktail bar The Drawing Room. Not quite Narnia, you won’t find fur coats or fictitious fawns, but it could be a room taken straight from the country manor that famous wardrobe was found in. The bar is filled with hand-picked and just as precious curiosities and curios. Subtle 1920s – 1950s jazz tunes compliment the speakeasy atmosphere, while the dimmed lighting and plush furnishings add to the intimate ambiance - perfect for pre or post dinner drinks or a cosy evening with your special someone.
36
Venue Insight | december/january 2016
Opening Hours Monday - Saturday 10am - 11pm Sunday 10am - 10.30pm
The Drawing Room is available for exclusive hire for your party or special event.
BFI Southbank Waterloo London SE1 8XT
For enquiries please contact: benugoloungeside@benugo.com
Tel: Fax:
0207 401 9000 0207 401 9050
Find Benugo Bar & Kitchen at the side entrance of the BFI, next to the box office.
www.benugo.com december/january 2016 | Venue Insight
37
Venue News
MARTIN AUDIO W8VDQ COOKING IN THE BLUES KITCHEN xxxxxxxxxxx xxxxxxxxxx
Middlesex Sound & Light (MSL) recently completed the latest in a long line of technical fit-outs for the London-based restaurant and nightclub operators, the Columbo Group, with the opening of the latest Blues Kitchen Brixton. At the same time it extended both the client’s (and MSL’s) relationship with Martin Audio sound reinforcement — a regular go-to solution for MSL project director Darrel Olivier, who had also specified the brand at its predecessor, Blues Kitchen Shoreditch.
This time, faced with live music stages on two floors (instead of one), he opted for Martin Audio’s compact and hybrid W8VDQ, run in biamp mode, for the main first floor stage in the 650-capacity venue (formerly the popular Electric Social). The system combines line array and differential dispersion technologies to provide even coverage, and meets the operators’ requirements for a higher specification in order to encourage established promoters and bands to use the venue, according to Creative Director, Liam Hart. “We have a really good relationship with MSL,” he stated. “We have worked with them for around five years and they have always specced our venues honestly. I also know Martin Audio is a brand I can trust — since attending shows during my university days in Liverpool, this was a name I was constantly seeing on the PA’s.” With numerous venues, including The Nest, XOYO, Paradise, Blues Kitchen Shoreditch, Paradise, Cat & Mutton, The Old Queen’s Head and Phonox under their belts, the Columbo Group has wide experience in providing sound systems for both bands and DJs alike. In addition to retaining some of the existing equipment from the previous set up they have also invested heavily in soundproofing in Brixton to ensure there is no sound escape into the neighbouring houses. According to Darrel Olivier, the sound system at The Blues Kitchen, Brixton needed to serve both
38
Venue News | december/january 2016
purposes — switching between the presets on the Soundweb London DSP. Upstairs, a pair of flown W8VDQ are complemented by four WS218X, twin 18in subs, recessed under the stage for its seven-nights-a-week operation. Two thirds of the way back are a second pair of delayed W8VDQ, strategically aimed to provide infills and maintain even pattern control. With such a market leading live sound portfolio, what had steered Darrel Olivier in the direction of Martin Audio’s hybrid speaker? “I conducted a system demo at a site in Brighton and was massively impressed with it,” he exclaimed. “It sounded perfect for live music but also produced a great dance sound for the DJ sessions. The W8VDQ’s don’t have a huge footprint which was vital as the aesthetics are important to the brand.” Downstairs in the bar/restaurant is a smaller stage. And here the sound is delivered via Martin Audio’s new CDD installation series, using Coaxial Differential Dispersion technology. Olivier has specified eight CDD8 (8in) speakers and three CSX112 (1 x 12in) direct radiating subs. Further CDD5’s can be found in the toilets — and the whole system is driven by Powersoft amplification. With a high demand on I/O count MSL has set up a 24 x 24-channel routing matrix in the DSP to allow any source to be distributed to any zone in the venue, with Soundcraft digital consoles forming part of the specification on each floor. MSL also made a generous provision of plugin points, enabling iPods to be used at will, as well as providing all the stage production lighting. But according to Liam Hart you can’t build a business on the live music programme alone and as with the previous two venues, Brixton’s Blues Kitchen will offer Texan BBQ, and a huge selection of bourbon.
Venue News
unit 7 launches in style
More than 6,000 clubbers turned out to celebrate the opening of Basildon’s £3 million premier nightspot, Unit 7, on its official launch weekend last November.
More than 120 full and part-time roles were created by operator The Deltic Group’s major investment. The club focuses on high levels of customer service with a premium drinks range, fresh cocktails and pre-bookable private booths.
With three distinct dance rooms, Unit 7 at Festival Leisure Park appeals to all tastes. Studio is the place to party, with club classics and party anthems. House fans will be wowed by Arena, while Rhythm offers an R&B vibe. Bringing a taste of the Caribbean to Essex, the venue even boasts a roof-top bar, Montego Bay, specialising in rum cocktails.
“So much work has gone into ensuring the venue offers unrivalled standards of sound, service and entertainment in the area. It was a great feeling to see our first customers’ reactions. We had really positive feedback, especially on our new luxury booths with table service, and guests loved the live performances, including Philip George and Charlie Tee. We’re excited about the future for Unit 7 and look forward to staging more special events and delivering an outstanding clubbing experience every week.”
Customers can expect an impressive line-up of acclaimed DJs and producers, with future sets from Charlie Sloth, Sam Divine, Chris Lorenzo and the Dixon Brothers already confirmed.
Darren Guyon, General Manager, Unit 7.
december/january 2016 | Venue News
39
THE NEW SHOT ON THE BLOCK Discover the kid in yourself...
- The Aftershot Experience
40
Shot Trends
Luxardo Sambuca hits no.1 spot for Christmas And the cherry treat
The Luxardo range of authentic Sambuca and Sambuca liqueurs has hit the top spot in the UK on-trade. The eightstrong line-up comprises Luxardo Dei Cesari (clear), Passione Nera (black), Cola, Pear, Raspberry, Spiced Apple, Chilli & Spices and Mint. The inky Luxardo Passione Nera with licorice notes has notably soared in popularity and gained wider distribution, whilst the original Luxardo Dei Cesari continues to be hard to beat in leading the pack of all brands of clear sambucas. Luxardo UK brand ambassador Mister G Franklin recommends a simple treat to add a Winter warming style. Serve a round of any flavour of Luxardo Sambuca as chilled neat shots. Follow that with a single Luxardo Maraschino cocktail cherry which you have dusted lightly with fragrant mixed spice and speared on a cocktail stick.
“Premium sambuca at 38% abv has all the benefits of a standalone spirit, combined with the satisfying deep flavours of a liqueur. Pour it as a chilled shot and offer it with all the same or different flavours on a tray, or be ready for a group and fast pour it from optic or grab the bottle from the speed rail. The Luxardo flavours add bright colours and vibrant flavours to any party group - try experimenting with serving the deep pink, lightly fragrant Raspberry alongside the bright green, more seasonal, mellow Spiced Apple.” Craig Chapman, Marketing Manager for Luxardo at Cellar Trends.
The Luxardo on-trade year that was 2015 • Luxardo UK Brand Ambassador Mister ‘G’ Franklin took over the bar at Peony (within Opium) in November, and presented a range of original cocktails, inspired by the Travels of Marco Polo. • Matthew Hastings won the title of 2015 Luxardo Cocktail Campione in October 2015. His Home From Home reflected the 2015 competition’s La Famiglia theme and featured Luxardo Maraschino www.luxardococktails.com/get-inspired/home-from-home • The Luxardo classics range is being promoted in on-trade initiatives via training and competitions: Luxardo Maraschino, Sangue Morlacco cherry liqueur, Maraschino cocktail cherries in 400g jars. • For the second successful year, via the Luxardo Cocktails online platform, bartenders have shared their inspiration, recipes, videos and photos amongst an increasingly bigger international bar community. Campaign website: www.luxardococktails.com Twitter: @LuxardoCocktail Facebook: /LuxardoCocktails www.instagram.com/luxardococktail www.youtube.com/LuxardoCocktails www.pinterest.com/luxardococktail The range of Luxardo sambuca and sambuca liqueurs are all 38% abv. Guide off-trade retail price is £18 to £19 for a 70cl bottle.
We can offer a full range of embroidered or printed clothing to suit any style and budget
Tel: 01622 751449 E-mail: info@4u2promote.co.uk
www.4u2promote.co.uk
42
Drinks | december/january 2016
Venue News
BREWDOG CONTINUES ITS CRAFT BEER CRUSADE IN SCOTLAND WITH THE OPENING OF BREWDOG STIRLING BrewDog launches eighth Scottish bar in the city of Stirling. The bar serves craft beer from 16 draft lines, plus an epic range of craft pies. Aberdeen-based craft brewery BrewDog continues its mission to embrace the burgeoning passion for craft beer in Scotland with two new bars launched with one in the medieval city of Stirling and second (and ninth bar) in Aberdeen. The craft beer cathedral, based on 7 Baker Street, offers 16 different draft lines alongside carefully curated bottles and growlers available to take away. BrewDog beers such as Punk IPA, Jack Hammer, and the brewery’s small batch, artisanal range are available alongside locally-sourced and international craft brews, providing an eclectic selection for guests to discover and indulge in craft beer. The beer mecca threw open its doors on Friday 27th November, in time to raise a festive toast to the end of 2015. The venue, which sits in the heart of the city described as “the gateway to the Highlands”, also serves pies from Pieminister, Soulful One Pots, and seasonal charcuterie and cheese, complementing the bold flavours of the beer with amazing food.
“We’ve already got a really strong presence in our home country of Scotland, and we’re psyched to be debuting our eighth venue here. This is where it all began, and Scotland has fully embraced and spurred on the craft beer revolution, turbo-charging the BrewDog movement from its roots in Fraserburgh as far afield as São Paulo and Tokyo. Stirling is an awesome city with tonnes of history and character, so adding a venue stuffed to the rafters with huge flavoured craft beers, paired with perfectly-matched food makes total sense.”
James Watt, BrewDog Co-Founder.
BrewDog’s phenomenal success in the craft beer scene has resulted in the opening of 39 bars worldwide since 2010, and the conversion of thousands to craft beer. BrewDog’s popularity is in part down to its game-changing crowdfunding scheme, Equity for Punks, the fourth round of which opened in April this year. “It’s our 35,000 strong army of equity punks, many from Scotland, who are mobilising the launch of so many awesome craft beer venues across the globe. Earlier this month we launched another venue in London’s Soho, as well as a second site in Finland in Turku, and we’ve got even more launches lined up before the end of the year, including in Clerkenwell, London, and a ninth venue in Scotland, in Castlegate, Aberdeen. The craft beer revolution is officially in full swing, but we’re still pushing boundaries, changing perceptions and ripping up the rules of beer and business.” Contined James Watt. Over 35,000 shareholders have invested more than £20 million over four rounds of Equity for Punks to date, which is more money taken through crowdfunding than any other business on record. The money raised will fund new bar openings across the globe, including the brewery’s first bar in Germany, located in Berlin, a bar in Norwich, and a new brewery in Ohio, USA. With an increased annual turnover of 63 per cent to over £29.6 million in 2014, compared to £18million in 2013, the offer is attracting a lot of interest from potential investors.
RTD’s
WKD WRAPS UP CHRISTMAS WITH DIGITAL CAMPAIGN, COCKTAILS AND FESTIVE HAT COLLECTION Extreme wrapping, ‘Ladvent’ calendars, and WKD’s much loved branded festive-themed head wear are amongst the key components of the engaging, interactive digital ‘Xmas Rules’ campaign backing Britain’s No.1 RTD brand. Licensees can grab a slice of the action too thanks to a feast of festive support including WKD rate of sale driving point of sale kits and a trio of seasonal WKD cocktail recipes. To get consumers in the festive mood WKD will be posting engaging content encouraging WKD’s 282,000 social media fans to share their own take on ‘Xmas Rules’ and tell everyone what they are getting up to over Christmas. Those submitting the best posts and Tweets will be rewarded with a gift from an array of WKD style prizes designed to equip them for the festive season. Prizes will include WKD’s ‘Greatest Hats’, a retro of WKD’s favourite festive head gear, including collectors’ Christmas classics such as the Brussels sprout and turkey hats and Christ-moose heads, Christmas jumpers and WKD-branded gift wrapping paper. Selected stockists will also be supplied with WKD ‘Greatest Hats’ promotional kits enabling them to bring some fun and theatre to their festive celebrations by giving away a selection of WKD-branded gifts including the season’s ‘must have’ headwear with purchases of WKD. WKD’s Christmas cocktail line up for 2015 includes two new recipes - WKD Scrooge (WKD Red, Coconut Rum, Raspberry Liqueur, Lemonade & Ice) and WKD Sledgend (WKD Iron Brew, Spiced Rum, Ginger Beer & Ice) which will join the established festive favourite WKD Frostbite (WKD Blue, Port, Lemonade & Ice).
“By focusing WKD’s Christmas support activity on social media which is at the hub of WKD consumers’ lives, and creating theatre and excitement for customers and driving rates of sale for licensees through the WKD RTD cocktail and festive gifts with purchases of WKD initiatives, our aim is to bring additional momentum to WKD and RTD category sales during this key trading period.” Debs Carter, Marketing Director – Alcohol at SHS Drinks and Brand Owner of WKD.
SAMBUCA
THE UK’S NO.1 ON-TRADE SAMBUCA BUY A MIXED CASE OF FLAVOURS AND GET A PITCHER KIT FREE!
KIT CONTAINS: 4 X ANTICA BRANDED PITCHERS, 6 X A3 POSTERS, 10 X MENUS, 1 X BUNTING, 20 X TABLE TALKERS. 1 KIT PER OUTLET, WHILE STOCKS LAST. CALL 01932 252100 NOW!
ANTICASAMBUCA.CO.UK
ANTICASAMBUCAUK
@ANTICASAMBUCA
RTD’s
Premier Cru Premier Cru has been awarded World’s Best Cider and World’s Best Dry Cider in the 2008 World Cider Awards run by Beers of The World Magazine. It was described by the judges as “an elegant and well bred dry cider, with a soft fragrant nose and enough earthy apple notes to keep its feet on the ground” Premier Cru has also scooped first prize in the Quality Drink Awards 2008, receiving high praise from the judges who described it as the “gewurztraminer” of the cider world. Of mid straw-gold colour with a clean, light aroma of dessert apples, Premier Cru is dry, round and creamy on the palate with a good acid balance, pleasant soft tannins and an elegant, long finish. A champagne taste that embodies the essence of an orchard, it has enticed an admiring audience who describe it as ‘pale, subtle and crisp, with a fresh aroma of English apples.’ An ideal partner for charcuterie and mild cheeses. Premier Cru also provides a very harmonious partnership with spicy foods, particularly curry.
Ice Cider Ice cider is unique to Quebec because it depends on an abundant crop of quality apples and winter temperatures that dip well below zero (-25 Deg C). The aromas and flavours are transformed as the apples overripened and are then naturally concentrated by the cold. Fermentation of this golden, concentrated must is done slowly at low temperature to allow the subtle flavours to develop. The result is a sweet, complex and intensely fruity nectar that boasts a perfect balance between sugar, acidity and alcohol. Made from Spartan and Empire apples, the Leduc-Piedimonte Ice Cider has a golden straw coloured hue and pleasant aromas of tangerine, orange zest and green lemon. The palate features flavours of pink grapefruit preserves, with a subtle yet refreshingly bitter. Ice cider can wonderfully replace a fine sweet wine to accompany food or cheeses.
Recipes
Merry Muddler Ingredients
How to make
• 50ml vodka
1. Mix vodka, satsuma pieces and lime wedges together.
• 20ml mulled wine syrup • Cava • 2 satsumas (peeled) • 2 wedges of lime • Redcurrants
2. Add the mulled wine syrup. 3. Stir and top with crushed ice. 4. Add a splash of cava. 5. Finish with a handful of redcurrants and a dusting of icing sugar.
• Icing sugar
Sweet Berry Spice Ingredients
How to make
• 50ml vodka
1. Muddle blackberries with mulled wine syrup into a shaker.
• 20ml lime juice • 15ml mulled wine syrup
2. Add all the other ingredients into the shaker apart from the cinnamon stick.
• 4/5 blackberries
3. Shake vigorously.
• Egg white
4. Add ice cubes.
• 1 cinnamon stick
5. Strain the cocktail into a glass. 6. Finish by adding a cinnamon stick.
Pimm’s Winter Spice Ingredients
How to make
• 50ml Pimm’s Blackberry & Elderflower
1. Add all the ingredients into a high ball glass.
• 10ml vanilla syrup
2. Add crushed ice.
• 6 mint leaves
3. Mix well.
• Pinch of ground cinnamon
4. Garnish with a sprig of mint.
• 1 cinnamon stick
5. Finish by adding a cinnamon stick.
48
Recipes | december/january 2016
Recipes
Sloe Gin Ice Fizz Ingredients
How to make
• 50ml sloe gin
1. Fill a glass with crushed ice.
• 20ml lemon juice
2. Add the gin, lemon juice and sugar syrup.
• 1 tsp sugar syrup • Cream soda • 3 blackberries • 6 mint leaves • Icing sugar
3. Stir well. 4. Top with cream soda. 5. Add mint leaves. 6. Finish by adding the blackberries and a dusting of icing sugar.
Snow Sling Ingredients
How to make
• 50ml sloe gin
1. Pour the sloe gin, lime juice and mulled wine syrup into a cocktail shaker
• 20ml cherry brandy
2. Shake vigorously.
• 20ml lime juice
3. Strain into a glass.
• 10ml mulled wine syrup
4. Top with crushed ice.
• Cream soda
5. Top slowly with cherry brandy.
• 2 lime wedges
6. Garnish with lime wedges and cherry.
• Maraschino cherry
Spiced Sloe Rum Ingredients
How to make
• 25ml spiced rum
1. Add all the ingredients into a shaker apart from the cinnamon stick.
• 25ml sloe gin • 50ml apple juice • Caster sugar • Mixed spice • 1 cinnamon stick
2. Shake well. 3. Pour into a cocktail glass. 4. Top with crushed ice. 5. Finish by adding a cinnamon stick.
december/january 2016 | Recipes
49
xxx
vhvhv
Please enjoy Pernod Ricard brands responsibly
Selected Installations:
Void Acoustics designs, manufactures and distributes advanced professional audio systems for the installed and live sound market sectors. The company oers an evolved series of audio solutions that encompass loudspeaker systems, power ampliiers, control electronics and accessories.
voidacoustics.com