Venue Insight Magazine - February 2017

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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 FEBRUARY 2017

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Expert Insights

FUTURE SHOCK REVEALS CAUSES FOR OPTIMISM AMID CHALLENGES

NEWS FROM THE ALMR

Brexit and rising costs will present out of home eating and drinking operators with big challenges in 2017— but new openings growth, technology and the Night Tube are among the reasons to be optimistic about the sector’s future.

ALMR reiterates call for business rates reform Following the Government’s decision to implement business rates relief for broadband network providers, the ALMR has called upon the Government to implement comprehensive reform of business rates.

ALMR Chief Executive Kate Nicholls said:

“The Government’s decision to grant business rates relief for broadband network providers shows willingness on its part to address concerns around the current system and implement sector-specific relief when necessary.

Licensed hospitality venues currently face enormous business tax burdens, around a third of turnover for pubs, and the ALMR has been vocal in its assertion that this must change.

Kate Nicholls ALMR Chief Executive

The House of Lords is due to debate the impact of business rates on high street retailers, so this clearly remains an issue of some concern for politicians as well as businesses.

“With this is mind, we are once again calling on the Government to take action to drastically reduce the business rates burden being faced by licensed hospitality venues which is stifling investment.”

Tourist tax will harm Bath’s hospitality sector Following the announcement that Bath and North East Somerset Council is considering implementing a “tourist bed tax”, the ALMR has warned against introducing additional costs for hospitality businesses.

“Businesses in Bath already contribute enormously through business taxes and engage in voluntary partnership work to promote the city’s fantastic hospitality sector.

Conservative Councillor Charles Gerrish has indicated that the local authority is considering the tax as a way of generating additional revenue.

“The Council may view the tax as a good way to increase revenue, but the effects on tourism spend in the city are far from certain.

The Government’s own response to the Lyons inquiry states that local tourist or bed taxes could make the UK’s tourism and hospitality industries less competitive.

With this in mind, we are urging local authorities to avoid increasing cost burdens for businesses in their areas and introducing taxes which may have an unfavourable effect on their own tourism offering.”

ALMR Chief Executive Kate Nicholls said:

“At a time when businesses are facing tightening margins and increased property and wage costs, and when pubs already pay a third of turnover in taxes, any additional costs burdens could have a hugely detrimental effect on revenue streams for retailers and undermine Bath’s economy.

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Those are among the findings in the second issue of Future Shock, a major new collaboration between CGA Peach and the ALMR that provides a ‘state of the nation’ report into the eating and drinking out sectors and rounds up important new insights into consumer, supply chain, drinking and economic trends for operators.

The report shows that operating costs now account an average of nearly half (47.7%) of turnover for businesses in the sector, with rising property and staff costs an increasing challenge for many of them. Another staffing issue has arisen from Brexit and the resulting uncertainty of the future of EU migrants, who account for close to half (46%) of the workforce in hospitality and tourism.

ALMR Chief Executive Kate Nicholls said: “The National Living Wage, business rates reform, Brexit—there are a lot of issues that eating and drinking out operators will need to stay on top of as we enter 2017, and the ALMR will be campaigning loudly and proudly for the sector within government. This latest Future Shock report provides important intelligence for that work, and presents a one-stop-shop for information for everyone interested in the sector. It is a balanced and honest health check— a digest of some of the challenges we all face but also of the many reasons we have to be proud of our creative and economically important work.”

The ‘Future Shock’ report draws on CGA Peach’s portfolio of industry-leading research sources in the out-of-home eating and drinking sectors, including the Coffer Peach Business Tracker, BrandTrack, Trading Index, Pricing Index and AlixPartners Peach Market Growth Monitor. The research is complemented by the ALMR’s own data from sources including its annual survey of members with Christie + Co.

Contents Hello

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

Do you feel like Christmas was a lifetime ago and that summer feels even further away???

Don’t fret, there is so much to look forward to and we’ll do our best to pack in as much as possible to keep you with a smile on your face until the warm glows of spring start to come in.

With Valentine’s Day just around the corner we list some awesome cocktails that are sure to get your customers in the mood. Brockman’s ‘Clove Actually’ is a must!

Liverpool’s Ex-Directory bar is……well, I guess you’ll have to find out for yourself won’t you.

Pub 17 is an absolute must for anyone in the trade. We preview this great show within and tell you everything you need to know about your visit on 7-8 February.

We finish our preview of ScotHot, Scotland’s largest food, drink, hospitality and tourism trade show which takes place 15-16 March. It’s sure to be a fine spectacle.

Lobbyist, figurehead and quite frankly, the hospitality industry’s very own superhero Kate Nicholls of the ALMR tells us about her role and why the organisation is so important.

Our friends at Global Brands tell us how operators can maximise sales in the RTD category by staying on top of trends and stocking a range of products and flavours with a point of difference.

Enjoy!

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

David Sullivan - Editor

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Features

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4. The ALMR 6. ALMR Q&A 12. Pub 17 14. Hospitality Action

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24. Frima 26. ScotHot 30. ExDirectory Liverpool 35. Brockmans

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36. 7 Lovable Valentines Cocktails

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40. RTD’s - Global Brands 44. Visit Guildford 50. 2017 Preview

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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ALMR Feature

Lobbyist, figurehead and quite frankly, the hospitality industry’s very own superhero...

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Q&A with Kate Nicholls of the ALMR Venue Insight proudly speaks to the ALMR’s very own Kate Nicholls.

How would you summarise your role within the ALMR?...

As Chief Executive for the ALMR, I am the figurehead for the Association and, along with our Council members, responsible for the focus of our attention when it comes to our lobbying. I work closely with our members to ensure that we are best representing their interest, and the interests of the wider licensed hospitality sector, in our discussions with local and national authorities. I also represent the ALMR at various industry events and act as a mouthpiece for our members, highlighting the fantastic work they do.

My position allows me to also act as a figurehead when it comes to recruitment and the expansion of our membership. I work closely with our membership department to promote the ALMR among retailers and drive the ALMR’s commercial growth.

Can you share some of ALMR’s successes with our readers?...

Much of the ALMR’s recent focus has been on the issue of business rates and we continue to push for an overhaul of the system to reduce costs for licensees.

In 2016 the ALMR had some success in this area as the Government announced a move towards self-assessment and the introduction of more frequent threeyearly reviews. The ALMR’s lobbying has delivered £380m in cost savings for

hospitality businesses in 2016.

Our generous members also recently raised over £17,000 for the Licensed Trade Charity. The money will help fund a new education and training centre and will help support individuals from the licensed hospitality sector facing difficult circumstances. This generous help from our members compliments the lobbying work we do and helps raise the profile of a hardworking sector.

How much importance has social media played in ALMR’s successes?...

It’s hard to quantify to any exact extent, as it is always part of a wider campaigning or communications exercise, but social media is certainly an effective way of quickly disseminating information.

Depending on the range and balance of who you follow, it can also be a quick way of gaining a snapshot gauge of reaction to industry or other reactions to news, which can help to change and prompt news reaction and comment.

In a campaigning context, the rise of the infographic encapsulates the potential of social media – if you can distil an issue into an easy-to-understand representation, you’re doing things right.

How does the ALMR reflect on the year that was 2016?...

2016 was a challenging year for licensed hospitality with the EU referendum and the subsequent political fallout bringing a degree of instability. Uncertainty in

the economy can undermine confidence and investment. There were a number of positives though, with many hospitality businesses flourishing and signs that a relatively weak pound may have helped domestic tourism.

Although we have seen the closure (and subsequent reopening) of Fabric and increased scrutiny on venues operating within the night-time economy, the outlook is positive for the late-night economy.

In London, the appointment of a Night Czar and rollout of the Night Tube has helped raise the profile of the sector and provided a boost for businesses. If the capital’s plans for the late-night sector are successful, we are confident that they can be used as a model when we promote nightclubs and late-night venues in other areas of the UK.

Has the impending BREXIT affected your campaigning within the hospitality industry and what are the main challenges facing the industry in 2017?...

The right for non-UK EU workers to remain in the UK is a chief concern for a number of our members. EU workers make a significant contribution to the UK’s licensed hospitality sector and our members will be looking for some sense of clarity on this issue and others as Article 50 is triggered.

The ALMR will continue to liaise with the Government on Brexit but we will also continue to push in other areas, particularly the overhaul of business rates that venues so desperately need.

www.almr.org.uk

News

Last dance with Dippy at New Year’s extravaganza The Natural History Museum hosted a New Year celebration for 600 revellers to make history and be part of the final event with the iconic Dippy the Diplodocus in the Hintze Hall.

The evening saw indulgent entertainment provided by Guilty Pleasures in the form of shamelessly delivered classic pop ballads whilst the Dinosaurs gallery formed a well themed break out space.

Party food was delivered by approved supplier Benugo and consisted of a 3 course VIP meal and snacks served at bars, whilst the production by Halo focused on lighting, staging and sound in the Hintze Hall.

The Hinzte Hall will now be closed until August as Dippy departs ready for a UK tour in 2018 and the installation of the dramatic diving Blue Whale skeleton commences. The museum’s wealth of additional spaces are all still available providing the chance for events to

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be hosted in previously undiscovered locations with a wealth of hidden gems to discover. This includes the majestic North Hall which will only be open for the time of the Hintze Hall closure, presenting the grandeur of Hintze Hall but in a more intimate setting 50 to 250 guests.

Robert Wetherell, Head of Venue Hire at Natural History Museum explains:

“This is a time of exciting change and redevelopment for the museum and I’m so proud to be a part of helping shape its future. Whether it’s dining with a view of a giant sloth in Waterhouse Way, networking around the Stegasaurus or enjoying cocktails and canapés during a private viewing of one of our intriguing galleries, the museum has a range of spaces all available from 1st January 2017.”

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Public House News

Judging panel reflects competition’s international reach International Brewing & Cider Awards confirm judging panel The judging panels now confirmed for the International Brewing & Cider Awards 2017 reflect the truly global reach of the competitions. Forty-eight brewers and cider makers have been recruited from 20 countries, travelling from as far afield as Japan, New Zealand and China to judge an anticipated 1,000 beers and ciders in Burton-on-Trent in March.

The International Beer & Cider Awards are unique in requiring that only working brewers and cider makers may join the judging panel. This criteria and the depth of experience of the panel, combined with a ‘double blind’ system for judging and the consensus approach to assessing the entries, has given the competition a reputation for a robust and fair judging process.

The judging panel is refreshed ahead of each competition to ensure a balance of new and seasoned judges; in 2017, around 50% of the judges will be at the competition for the first time.

Joining the panel for the first time is Brian Grossman of Sierra Nevada, who said, “As a second generation brewer, my family and I have always held this competition in the highest regard. The (dare I say) compulsive care that goes into dreaming up and brewing, sending, receiving, storing, and serving entries speaks to the integrity of the competition, and brewers from all over know to send their very best.

“In our current industry landscape, a laser focus on quality is perhaps more important than ever. The International Brewing Awards help keep that mindset at the forefront and I can’t think of a more meaningful or prestigious stamp of approval for a beer than an IBA medal.”

New to the International Cider Awards panel is Ryan Burk, Head Cider Maker at Angry Orchard. He said, “Angry Orchard is committed to drinker education and raising overall awareness of cider in the USA. In countries such as the UK, the cider market is around 15% of the

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Above: Nori Oka of Yona Yona Ale judging at the International Brewing Awards 2015.

Above: Judges at the International Cider Awards 2015 (l-r) Helen Thomas of Westons Cider, Hanna TalviOja, R&D Manager at Oy Sinebrychoff and David Sipes of Angry Orchard Hard Cider Company.

size of beer, whereas in the US it’s around 1%, so we have a lot of running room to bring cider to its full potential.

It’s an honor to take part in judging in the company of the world’s best cider makers as we work together to build a global cider culture and raise overall awareness.”

“We are looking forward to welcoming our 48 judges to Burton-on-Trent in March, where after judging is completed the full list of our 2017 medal winners will be announced. On 26 April, at our Awards luncheon held at London’s Guildhall, we will announce our 11 Champions.”

Ruth Evans of competition organisers Brewery Technology Services said, “We’re delighted to have assembled a judging panel that is as diverse as the entries we received, with representation from five continents, and from a diverse range of entrants from craft producers right up to multi-nationals.

Entries to the Awards are open until 31 January 2017 – a month later than in previous years as the competition has been moved, to take place from 7-9 March at the National Brewery Centre in Burton. The last competition, in 2015, attracted close to 1,000 beers and ciders from 50 countries. It is the oldest global brewing competition in the world, dating back to 1886. Cider was an integral part of the international competition from the early 20th century, and revived in 2013 before being launched as a standalone competition in 2015, when entries doubled.

“The fact that these well-respected brewers and cider makers are prepared to give up their time, and travel from all corners of the globe, to be part of our Awards, is testament to the admiration and affection in which they are held by the global drinks industry. Former judges have relished this unique experience, and our chair of judging Bill Taylor has once again brought together a rich and balanced diversity from both new and returning judges for the 2017 competition.

Entries to the International Brewing & Cider Awards should be made online at: www.brewingawards.org.uk or www.ciderawards.org.uk The 2017 competition is supported by headline sponsors Barth-Haas Group and Krones.

HOSPITALITY ACTION CELEBRATES ITS 180TH BIRTHDAY FOLLOWING RECORD-BREAKING YEAR OF FUNDRAISING Hospitality Action is celebrating its 180th birthday in style with a jam-packed year of fundraising events. The charity, which continues to help those in need within the hospitality industry, has set itself an ambitious target to raise at least £1.8million over the coming twelve months and is recruiting additional fundraisers to make 2017 an unforgettable year that will in turn help thousands in need.

Penny Moore, Chief Executive of Hospitality Action, says:

“2016 was a record-breaking year as we managed to raise a staggering £1.61million.

We continue to receive fantastic support from industry heavyweights, whether from top venues, high-profile chefs or associations, it’s something we’re extremely grateful for.

We want to make 2017 extra special by encouraging industry folk to take on a challenge, event or two and we are introducing even more fun events for everyone to get involved with. We’ve set our sights high but have every confidence in our supporters,

both new and old, that we will have even greater things to celebrate by the end of the year.”

Take on a challenge The charity is asking people to join in with its fundraising efforts by getting involved in a series of challenges.

Hospitality Action is offering the following opportunities for people to get fit and raise funds. Activities include: • 2017 Great Manchester 10K Run – 28th May • Le Tour de Cuisine Cotswold Cycle Challenge – 5th June • The British London 10K Run – 9th July • The Prudential Ride London-Surrey 100 – 30th July Attend an event Hospitality Action’s most popular events are back, as well as a whole load more.

Enjoy some of the UK’s best cuisine while raising money by purchasing tickets to Hospitality Action’s prestigious events: • Back to the Floor 3 – 7th April • Tour of Highclere Castle – 20th April • Hospitality Action’s 180th birthday party – 10th July To see the full calendar of events, visit:

www.hospitalityaction.org.uk/events or to make a birthday donation of just £5 simply text CHEF17 £5 to 70070.

Public House Feature

preview:

pub

17

Top publicans from across the UK will join more than 200 innovative suppliers and a host of inspirational industry experts at London’s Olympia this month as PUB17, the only dedicated trade show for the UK pub industry, returns to the capital on 7 and 8 February 2017.

This year, industry titans Jonathan Downey and Tim Martin are confirmed to speak at PUB17. They will be joined by an impressive line-up of fantastic hospitality industry heavyweights across the two days, including: • Dominic Worrall, owner of The Bull, Ditchling which was recently crowned Great British Pub of the Year, will share his views on creating a business that is an essential community hub

Kingham Plough, will be looking at how pub food continues to evolve and improve in quality, and how publicans can keep up with the latest trends Workshops not to miss include: • Meet the Disruptors – discussing how traditional pub culture is under threat from a number of disruptive players who are reinventing the UK’s social eating and drinking out scene, and what publicans can learn from their new approach and customer

proposition • The PUB17 Interview – Tim Martin in conversation with Paul Charity, Managing Director of Propel Info, discussing Brexit, the evolution of the UK’s eating and drinking out

scene, business rates, VAT and plans for his pub empire

• Jasper Cuppaidge, founder of Camden Town Brewery, alongside other leading brewers, will investigate the UK’s love of beer, and the ongoing craft beer craze

• Multi-site Maestros – how to make the move from a single-site licensee to a multi-site maestro

• Great British Menu winner Emily Watkins, chef proprietor at the

• Clash of the Titans – the return – our brewing behemoths debate the

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current hot topics in the beer sector • The PUB17 Debate – as we enter 2017 and the Brexit process gets underway, what is the state of the nation and where does it leave the pub sector?

Supported by key industry bodies including the ALMR, BII, BBPA, IBD and WSET among others, PUB17 is the ultimate destination for networking; it gives pub operators and owners the chance to share ideas and insights, help enhance business and stay up-do-date with the latest industry trends. This year the show is expected to attract more than 5,000 pub owners and operators.

The show will also feature: a Taste Table for operators hoping to improve their offering; the Beer Writer’s Bar showcasing the best brews from around the UK; the Pub Garden for those looking to maximise their outside space; and the BFBi Pavilion, which will give visitors insight into new behind-the-bar innovations and technology.

For more information on PUB17, please visit:

www.thepubshow.co.uk

www.thepubshow.co.uk “PUB17 is a great opportunity to meet others in the trade, discuss key issues and challenges, and get on top of all the latest trends and insights in our rapidly changing industry.

For licensees and pub entrepreneurs wanting to develop and grow their business, it’s a key event for the diary.”

Brigid Simmonds, Chief Executive, BBPA.

To register for PUB17, please visit:

www.thepubshow.co.uk/register For more information on talks, workshops, and seminars, and to register for your place, please visit:

www.thepubshow.co.uk/talks

Key Info: Date: 7th and 8th February Time: 10.00 – 17.00 Location: Olympia, London

“The hospitality industry is such a vibrant and dynamic industry.

Pub operators can look to the show to hear about new ideas, and the event also provides them with the opportunity to see the industry’s new and fresh suppliers. Although it is always a challenge for operators to take time away from their business, they will definitely find new things to come away with from the show which will help business.”

Kate Nicholls, Chief Executive at the ALMR.

“We are returning to PUB17 because we found last year’s show to be excellent, both for networking and business opportunities.

We secured a major new contract with a large pub company at the show, and we found the seminars to be very insightful.

We’d recommend the show to any evolving businesses looking to develop their network.”

Nick Coleman, Founder of The Snaffling Pig Co.

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Manitowoc Beverage Systems deliver 47%* reduction on energy saving beverage solutions.

As one of Europe’s leading manufacturers and suppliers of cooling and dispense equipment to the beverage industry, Manitowoc Beverage Systems® strives to deliver the most efficient equipment on the market, at the highest quality.

A new revolution for beverage cooling, VISION™ Advanced Remote Cooler was launched in 2016.

Working in conjunction 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 Manitowoc Beverage Systems equipment solutions deliver with a reduction in energy consumed, and therefore reduced running cost, of up to 47% when compared with standard HFC remote cooling equipment.

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.

Vision™ Advanced Remote Cooler

*Max weekly figure observed during a 7 week trial in a trading outlet

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Caterparts. A leading supplier of spare parts for the Catering industry, specialising in Warewashing.

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Drink News

THE CHANGING FACE OF SOCIALISING Tracking the global trends that will set us apart from the crowd in 2017 Diageo’s first ‘Future Series’ trend report reveals the shape of socialising in the year ahead.

In the report, the team responsible for innovation and future-gazing at Diageo, the world leading drinks company behind brands like Johnnie Walker, Smirnoff, Captain Morgan, Baileys and Guinness, isolates three main social trends expected to accelerate into the mainstream in the year ahead.

Diageo worked with a team of cultural ethnographers to study social scenes from around the world and define three trends that will be influencing how we’ll spend our time in 2017: • ‘Exceptional becomes the rule’: socialising is becoming increasingly spontaneous and experimental.

• ‘In with the ‘in’ crowd’: the home is turning into a place to create

extraordinary experiences for friends and family.

• ‘Optimise not compromise’: consumers want greater control and choice over what goes into their body, without compromising on excitement and experience.

Zoe Lazarus, Global Future and Culture Planning Director at Diageo, commented: ”At Diageo, we are passionate about creating drinks of the future and helping people celebrate. We have been innovating for hundreds of years and have a strong history as industry pioneers in identifying and responding to trends.” ”Innovation drives our company forward and for us it means staying ahead of trends, continually creating new products, categories and experiences for people to enjoy around the world.” ”Our success relies not only on understating our consumers today, but also on tracking and responding to emerging socialising trends and behaviours that will become the mainstream of tomorrow.’’

Trend 1: ‘Exceptional becomes the rule’ • Enhanced and enabled by digital technology, socialising is becoming

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increasingly spontaneous and

experimental. The diary is dead.

Fixed arrangements make way for spur-of-the-moment socialising that is dictated by the weather, a whim or what’s triggered an online buzz.

• Our time is precious, and with

increased and sporadic working hours, we desire more from our free time and crave unique experiences. 2017 will see immersive and shareable entertainment push the boundaries as people realise a growing desire to demonstrate their individuality through social media.

• Virtual reality (VR) is also expected to become more prevalent with the

number of active VR users forecasted to reach 171 million by 2018 and make immersive experiences more accessible to anyone, anytime. Diageo has already delved into this with an immersive VR adventure that allows whisky fans to discover and appreciate the flavours of its Singleton single malt Scotch whisky.

Trend 2: ‘In with the ‘in’ crowd’ • In 2017, we will see the home

become the place to create and curate extraordinary experiences for friends and family. It will become a destination to host events that previously we would have had to go out to enjoy: our personal theatre, pub and club all turned into one.

• The huge proliferation of on-demand experiences and services is shaking things up and people can increasingly entertain at home with more and more products and experiences available the touch of a button.

• Technology will continue to define

at-home socialising. Tapping into this opportunity, Diageo recently launched its Johnnie Walker digital mentorship programme. Using their tablet, mobile or Amazon Echo devices, whisky fans are introduced to the brand’s heritage and blending expertise through a variety of unique experiences, heralding a new era of whisky education that can be enjoyed by adults from the comfort of their own home.

Trend 3: ‘Optimise not compromise’ • However and whatever, 2017 will be the year of choice. Leading a balanced lifestyle is becoming increasingly achievable and aspirational. And it’s not just technology that’s driving this trend. The increasing prevalence of clear nutritional and calorie information on packaging makes it easier to manage our diets.

• This year, people will continue to opt for products, experiences and attitudes that say something unique about them.

Optimising through personalisation is a case in point at The Artesian bar a The Langham in London for example, where bartenders tap into customers’ personal experiences by creating

cocktails that capture their mood and essence in a glass.

• Diageo is offering consumers a wider range of options than ever before with products like Baileys Almande, a dairy and gluten-free version of the original, in North America; Guinness Zero, a non-alcoholic variant of the famous stout, in Indonesia or Smirnoff Spiked Sparkling Seltzer, a low-carb, zero-sugar option, in the United States.

Drink News

Jungfrau Taps into Millennial

Trends with #discoverthelegend Campaign at Snowboxx In 2017 Herbal Likör brand Jungfrau returns to sponsor ultimate snow sports and music festival Snowboxx, for the third year running.

More than 3 in 4 millennials (78%) would

Senior Brand Manager, Christian Sarginson

or event over a material purchase*.

the perfect fit for Jungfrau and that’s

choose to spend money on an experience Therefore it is important for brands to connect with their audience through meaningful experiences, especially

hosting events in their area of interest.

Recognising this, Jungfrau has invested more than ever in a huge, experiential

marketing campaign, #discoverthelegend,

to entertain and engage with their target audience of millennials. The campaign

appeals to those wishing to encounter

new, fun experiences to share with friends.

Jungfrau plan to deliver an impressive experiential campaign at Snowboxx,

tying their activities seamlessly into the

festival which boasts a series of snow parks, pistes and late-night parties. Taking their

#discoverthelegend campaign to the peaks,

the brand continues to pursue its relentless and enthusiastic search to deliver the most amazing life experiences for its thrillseeking consumers.

Jungfrau kicked off by hosting a series

of ‘Après Ski Snow Parties’ at universities across the UK in December and January.

These events gave the key student market a taster of what’s in-store for the festival in March. The events were designed to

transport attendees to the Alps, as each

venue was decorated with snow machines and CO2 cannons to create a complete Jungfrau wonderland.

Further to this, Jungfrau will host the

ultimate competition giving one lucky

entrant and a friend the chance to win an all-expense paid VIP trip to Snowboxx.

The innovative competition is linked to

the ‘Après Ski’ events as Jungfrau utilises

ever-popular interactive app, Snapchat, as a means of entry. Using the app appeals

directly to millennials and encourages them to interact with the brand during each

event. All campaign activity will be heavily

supported on social media, meaning touch points are clearly linked and key target

markets will get a great sense of the brand.

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at Global Brands says “Snowboxx is why we continue to collaborate

year after year. Jungfrau takes pride

in engaging with our consumers and creating real, memorable

experiences for them. We are lucky to work with a great team at

Snowboxx who put on a fantastic

festival, and can’t wait to bring the

#discoverthelegend campaign to

the UK and to France!”

The supporting events,

competition and festival action create a crossover of activity to show

consumers what

they can expect

from Jungfrau now and in the future.

Drink News

GUINNESS KICKS OFF THE 2017 RBS 6 NATIONS WITH 6,000 VISIBILITY KITS This year, GUINNESS is launching 6,000 new activation kits nationwide to support rugby outlets throughout the RBS 6 Nations. The activity from the UK’s No.1 Stout from Diageo[1] builds on the success of the 2016 tournament kits, which delivered 47% uplift in GUINNESS volume YoY in outlets where kits were available vs Six Nations 2015.[2] Designed to engage customers from the entrance of the pub right through to the point of sale by creating a vibrant, dynamic bar environment, this year’s activation kits include GUINNESS POS items such as bunting, posters and flags, alongside GUINNESS branded fixture lists and social media assets, creating a rugby buzz throughout the outlet and highlighting when the RBS 6 Nations matches will be shown.

During the 2015 Rugby World Cup, GUINNESS was the number one brand associated with the competition[3], highlighting the clear association between GUINNESS and rugby. Demonstrating the value of this association to licensees, research has shown that involvement in a GUINNESS campaign is directly linked to increased footfall during key rugby occasions[4].

Emma Rochford, Senior Commercial Planning Manager at Diageo, said:

20

february 2017

“With the recent success of the England squad, who remained unbeaten throughout 2016, rugby awareness is experiencing a real high. Tapping into these fixtures therefore presents a golden opportunity for licensees, and our GUINNESS activation kits provide the means to do just that.

“The Stout consumer is very important to licensees, particularly during the rugby season. Stout drinkers spend more on average per visit than all other Beer categories[5] and are more loyal to the on-trade than lager drinkers[6], so with GUINNESS representing 96% of the total Stout category[7], it’s important licensees stock up on either a 50L keg or 30L keg to unlock significant profit potential.”

For more information call the GUINNESS Quality contact team on: 0845 7515 101 1. Millward Brown 2016 2. CGA Strategy Volume Pool data to May 2016 3. Arc London, October 2015 4. Arc London, October 2015 5. Kantar Worldpanel 12 months to June 2014 6. Kantar Alcovision Worldpanel June 2014 7. CGA; GB On Trade; Volume (HL); MAT to P10 (01/10/2016)

Additional PO available on: barsupermarket.com

february 2017

21

Drink News

Bestway takes the Frank approach to boosting foodservice sales Bestway Wholesale is targeting the continued growth of its foodservice business with the appointment of Frank Fraser to the new role of head of sales – foodservice.

Fraser has held a variety of senior roles in the Bestway and Batleys businesses, most recently as sales controller for Scotland.

Reporting directly to Tony Holmes, Bestway’s Sales Director for foodservice and retail, Fraser will focus on developing sales to foodservice customers across all the group’s target sectors. Along with sales to the independent restaurant, pub, café and hotel markets, Bestway is focusing on developing its contract business with pub groups, local authorities, education providers and care homes.

Fraser said,

“I am incredibly excited about my new role. Bestway has a fantastic opportunity to grow

the foodservice side of the business, offering customers a package in terms of both products and service which more than matches our competitors.

Below: Frank Fraser Bestway Wholesale Head of Sales – Foodservice.

We have a compelling foodservice offer, including our award winning Essentially Catering brand, and we see strong potential to further expand sales across the foodservice sector.”

Holmes added,

“Frank has extensive knowledge of the cash & carry and delivered wholesale markets, and is skilled in account management. His appointment is a key element of our continued investment in the growth of our foodservice business.”

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Frima Feature

Frima cooks live at ScotHot 2017

Scottish hospitality & tourism united

The Signature Programme March 2017. 6 events,

“ scottish tourism week

On stand 4510 at ScotHot Frima will be showing just how quick and easy it is to cook a variety of dishes with the latest hitech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves.

Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a capacity of 25 litres. Like the recently launched 112T,

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february 2017

TM

”

- A Spotlight on Food, D

the 112L is a counter top model that can couple of minutes, so it’s ready for the next easily be installed on the work bench, cooking process.

Find out more and register t on a stand or elsewhere. The 112L’s two #ScotHot17 www.scothot.co.uk pans offer maximum flexibility. The 50 litre Frima is exhibiting alongside sister company capacity provides sufficient frying surface Rational. Visitors will be able to find out 3374 SCOT HOT 17 Ads A4.indd 3 and boiling capacity even at peak times. how a kitchen with a Frima and a combi The height of the pan base is ergonomically steamer can cook everything that a modern designed to make it easy for chefs to foodservice operation requires – from a work with, which is an important benefit minimal footprint, using less energy than compared to tilting pans or other conventional appliances. multifunctional appliances.

The 112L bridges the gap between the original, smaller 112 units and the larger 211 and 311 VarioCooking Centers.

Visitors will be able to watch as chefs fry, sear and boil a variety of different meals – and then they will be able to try the results for themselves. The chefs will also show how fast the Frima can be cleaned, in just a

For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on: +44 (0)1582 480388 Email: info.uk@frima-online.com or visit: www.frima-online.com

Scottish hospitality & tourism united

The Signature Programme

“ scottish tourism week

#ScotHot17

TM

�

March 2017. 6 events, 3 days, 1 unique blend - A Spotlight on Food, Drink, Tourism & Great Hospitality

Find out more and register today at www.scothot.co.uk

ORGANISED BY

ScotHot Feature

Scothot:

book your

place now!

Scottish hospitality & tourism united

The Signature Programme March 2017. 6 events,

“ scottish tourism week

#ScotHot17

ScotHot: the best of Scotland’s food, drink, tourism and hospitality, united under one roof for two days in March.

It’s the ‘what’s hot’ event of the year for those in the industry looking to trade, network, headhunt and enterprise.

Scotland’s larder plays such an integral part in the success of Scotland’s economy.

It creates thousands of jobs and many famous careers, impacts on the health of the nation and effectively helps to become a healthier one, and allows Scotland to stand out in a right of its own, in turn attracting tourism from all over the world. We’d be lost without it.

Held in the SECC, Glasgow on 15th and 16th March, the food industry will be one of the key industries ScotHot will showcase at its best.

26

february 2017

TM

”

- A Spotlight on Food, D

Find out more and register to www.scothot.co.uk

HOT 17 Ads A4.indd 3 your business through online The four food-focussed areas to look out 3374 SCOTPromoting for are: The Spotlight Stage in association travel agencies, recruiting for staff and with Scottish Tourism Alliance, Scottish marketing your brand, as we know is now Culinary Championships, Land of Food all done online. To streamline your social & Drink Pavilion and the brand new Staff schedule, let the social savvy professionals Canteen Live. tell you how it’s best done. The speakers in our digital sessions include The Spotlight Stage in Association with representatives from Trivago, AirBnB Scottish Tourism Alliance and Caterer.com and VisitScotland.

The Spotlight Stage delivers the answers to all those much-deliberated upon 31st Scottish Culinary Championships questions. What will the food and drink ScotHot will also play host to the 31st trends of 2017 be? In one of Scotland’s Scottish Culinary Chef Championships most thriving industries, competition is sponsored by Compass Group. abundant, so let James Withers CEO of The culinary challenges are split into Scotland Food & Drink and other experts three different categories; Live Theatre, in the industry give you the insight to Culinary Art and Skills Theatre.

2017 that you need, to be one step From the brand new Dessert Challenge, ahead of your competitors. to fat carving and fish filleting, challenges will highlight expert technique.

We are now firmly in the digital era Testing chefs to their limits across which means even for those in the food these categories and encompassing all industry, being tech savvy is essential. aspects of the professional art, it’s an

unmissable event for those in the industry.

The Culinary Championships culminate in the crowning of Junior Chef of the Year and Scottish Chef of the Year, where visitors will witness the unveiling of Scotland’s new generation of top chefs.

Staff Canteen Live The brand new Staff Canteen Live stage is set to be the highlight of ScotHot 2017.

With a line-up of eight Michelin and awardwinning chefs, the Staff Canteen Live will be a stage for explosive cookery and chef question time. Whether you want to witness great chefs at work or ask them about that technique that you just can’t quite perfect, there will be guaranteed entertainment throughout the two-day event.

Land of Food & Drink Pavilion Scotland Food & Drink are once again

hosting the Land of Food & Drink Pavilion.

An area dedicated to Scotland’s best food and drink producers, where visitors can view, sample and buy direct from exhibitors. George Campbell & Sons, Ramsay of Scotland, Greencity Wholefoods and St Andrews Cheese Company are just a taster of the 150+ exhibitor line-up.

As Scotland’s leading trade show for food and drink, as well as hospitality and tourism, ScotHot will go some way to contribute towards achieving the aim of growing Scotland’s food and drink industry to a value of £16.5bn by the end of 2017.

For more information on ScotHot visit:

www.scothot.co.uk

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february 2017

21/10/2016 13:58

The UK’s first dedicated Chefs conference goes live!

Following a busy December and with more than 200 of its chefs placed in the some of the busiest kitchens at venues across the country, specialist recruitment agency Chefs Jobs UK (CJUK) celebrated with its brigade of interim chefs at its annual chef conference.

The one day ‘CJUK Live’ event took place in the Heartwood Conference Centre at Accrington & Rossendale College on Tuesday 17 January, and welcomed over 50 interim chefs, as well as industry professionals and guests to its conference.

It is well known that chefs can be a little competitive and the conference was no exception. To showcase the chefs’ talents 7 of the chefs attending, each with a college student as an assistant, took to the kitchens and with their identical box of ingredients cooked a dish to present to the Q&A panel. The winner of this ‘cook off’ was Scott Williams.

The prestigious and extremely sought after CJUK awards ceremony also took place at the conference and the winners were: Best Newcomer – Ian Kershaw Going the Extra mile – Krishna Parekh Client’s Choice – Robin Beeson Chef of the Year – Scott Williams It was a great day for Scott Williams who not only won the ‘cook off’, but was also crowned Chef of the Year winning a cycling holiday in Italy

courtesy of Freewheel Holidays.

The conference itself started with an introduction from CJUK’s Managing Director Michelle Mellor followed by Adam Reid, Head Chef at ‘Adam Reid at The French’ in Manchester’s Midland hotel. Adam talked to the conference about his experiences as a young chef and how he believes that CJUK is going in the right direction to gain a better way of life for interim chefs.

The conference was an informative and engaging event, with a ‘Question Time’ style Q & A, hosted by multi-awarding winning broadcaster Rob McLoughlin OBE, who gave the chefs the opportunity to pose questions to a panel of industry professionals.

The panel consisted of Andrew Buchanan

– Director of Pub Operations, Daniel Thwaites plc, Kate Shoesmith – Head of Policy & Public Affairs, REC, Katie Mellor – Director of Sales & Operations, CJUK and Thom Hetherington – CEO, Holden Media Topics discussed by the panel included mental health issues, enhancing the reputation of interim chefs, transparency over tips and gratuities, split shifts, shared maternity and paid leave.

Katie Mellor, Director of Sales and Operations at CJUK said: This has been a great day for CJUK with so many of our chefs able to attend. We believe that CJUK are leading by example in creating a better way of work for our chefs.

For too long interim chefs have not been treated well within the industry and we want to make changes to challenge the status quo.”

Venue Insight

... us for ay D Join Valentines

bar ret c own se y ver ’s liverpool

Ex-Directory is a underground bar hidden in the

depths of Liverpool. The bar can only be accessed via making a reservation But this is where the fun begins...

Identify the telephone number...

To make a booking, guests have to identify the telephone number via a series of hidden clues that can be found on Ex-Directory’s website or found on their social media sites.

Once you have identified the telephone number and made your reservation, the next step of the game is underway...

Locate the red telephone box...

With your reservations all made, customers are sent on a hunt around Liverpool’s city centre to find the location of the red telephone box. The phone box is your entry to a lift which takes you down to the club.

Little Fluffly clouds

50ish Shades

The Two Little Ducks

Inside Ex-Directory When you arrive at Ex-Directory, you will be waitered on with a menu of bespoke cocktails and premium drinks.

www.ex-directory.co.uk

News

Nominations open for the best hospitality operators in the North of England The NRB Top Fifty, in association with Kuits Solicitors, is now inviting applications and nominations from the region’s leading operators for the 2017 awards, to be announced at Northern Restaurant & Bar in Manchester on 21st March.

The entry process is now open for the sixth NRB Top Fifty Awards, the prestigious hospitality powerlist of the North’s finest food and drink professionals.

The awards celebrate the fifty top §hospitality operators who, over the last twelve months, have shown sector-leading levels of commercial and critical success.

Three operators who the judges believe have achieved something truly exceptional will also be celebrated for their outstanding contribution.

Nominations can be submitted online at nrbtopfifty.co.uk and the deadline for entries is 5pm on Friday 27 January 2017.

The NRB Top Fifty Awards are held in association with Kuits Solicitors and sponsored by Jelf Manson, Metis Real Estate, The Russell Partnership & CGA Peach.

Every year industry standard bearers attend the awards reception, held in the heart of the NRB exhibition, to meet their peers and

colleagues and to celebrate industry excellence. Last year’s special achievement awards winners were chef Michael O’Hare, Mohammed Aslam from Aagrah Restaurants and Roy Ellis, Neil Macleod, Joel Wilkinson, Adelaide Winter and Dan Mullen from Mission Mars.

The awards are judged by a panel of leading hospitality experts who span the fields of law, finance, property, insurance, marketing and business consultancy and include industry experts from Kuits, Jelf Manson, Metis Real Estate, the Russell Partnership and CGA Peach. Judges are looking for operators who show consistent commercial success, as well as evolution and innovation, and who have made a greater contribution to the industry and the region in terms of skills, training, ambassadorial work and CSR. “Judging these awards gets harder every year”, says Thom Hetherington, CEO of organisers Holden Media.

“The big names are still out in force, but there is clearly an incredible upsurge in smaller entrepreneurial operators with serious talent and big ambitions, and they are having a significant

impact in the market place.

“Even in these early stages we are seeing some fascinating trends emerging, and I think the final fifty will provide an incredibly revealing and accurate record of where the Northern hospitality scene is heading in 2017. It’s an exciting time for the region, and we are proud to recognise the key players in the NRB Top Fifty each year.”

The NRB Top Fifty is hosted at Northern Restaurant & Bar, The North’s biggest hospitality show, which returns to Manchester Central 21-22 March for the show’s 17th year. The show welcomes 300 exhibitors, 7,500 industry professionals and includes the NRB Debate (Tues 21 March) and a programme of events hosted by organisations including Pro-Manchester, Action Against Hunger and CityCo. Hospitality professionals can register now for free tickets online at:

northernrestaurantandbar.co.uk For further information on the NRB Top Fifty awards visit: www.nrbtopfifty.co.uk

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valentines day

& clove actually is in the air

It’s February and love is all around. The chilly nights however mean that those warming winter spices are still a welcome ingredient.

Cloves have been associated with special occasions since the 15th century and at one stage were worth their weight in gold.

This wonderful spice, the buds plucked from a myrtle tree, are unmistakable and have long been used to enhance the flavour and aroma of oranges.

In this recipe, cloves used as a garnish complement the bitter-sweet Valencian orange peel, together with the rich notes of blueberries and blackberries, which combine with other botanicals to make the uniquely tantalising Brockmans Gin.

As the famous film’s fictitious Prime Minister might have said:

Method:

“If you look for it, Clove Actually is all around...”

Pour over large ice cubes and serve in a long glass.

Garnish with blueberries or a grapefruit slice studded with cloves.

Clove Actually

www.brockmansgin.com

Ingredients: • 50ml Brockmans Gin • Top with good quality tonic • Garnish: blueberries or clove -studded grapefruit

For Valentine’s Night, Brockmans Clove Actually is the perfect cocktail: a warming, spicy interpretation of a cool, classic Brockmans G&T.

february 2017

35

Drink Feature

7 lovable valentine’s cocktails Enjoy this Valentine’s Day with a selection of specially created cocktails.

Flirtini

Espresso Martini

Pornstar Martini

Old Fashioned

25ml vodka 50ml Champagne or Prosecco 50ml pinapple juice Maraschino cherry

25ml Kahlúa 25ml espresso 50ml vodka Handful of coffee beans

50ml whiskey 1 teaspoon of demerara sugar 2-3 dashes of angostura bitters 1 twist of orange peel

Pour vodka and pinapple juice over ice into a highball glass.

Mix well and then add Champagne or Prosecco. Stir and garnish with a Maraschino cherry.

Combine all ingredients into a shaker over ice.

Shake vigorously. Strain into a chilled cocktail glass and garnish with a few coffee beans.

25ml vodka 25ml Passoa, passion fruit liqueur 2 teaspoons vanilla sugar 25ml passion fruit puree Splash of pressed apple Shot of Champagne

Pomegranate Martini

valentines cosmopolitan

Foxy Lady

25ml vodka/gin 10ml ounce Cointreau/ orange Curacao

35ml vodka 15ml orange liqueur Squeeze of lime 25ml cranberry juice 1 red strawberry to garnish

35ml gin (Venue Insight recommends Brockmans) 35ml squeezed lemon juice 10ml Sugar syrup 1/2 Egg white

Combine all ingredients into a shaker filled with ice.

Strain into a martini glass.

Garnish with pomegranate seeds.

Add vodka, orange liqueur, lime and cranberry juice into a cocktail shaker and fill with ice.

Shake and strain into a Martini glass. Serve with a red strawberry.

Combine all ingredients into a shaker (without ice).

Shake vigerously and then shake again with ice.

Strain into a cocktail glass and garnish with a red strawberry.

75ml pomegranate juice Pomegranate seeds

36

February 2017

Shake and strain all ingredients together with ice into a martini glass. Serve with a shot glass of Champagne on the side.

Add the sugar and angostura bitters into a chilled whiskey glass. Muddle the ingredients together (add a dash of water to help if required). Slowly add the whiskey and some ice and stir as the ice starts to slowly melt.

Garnish with a twist of orange peel.

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Drink News

Press for Gin For gin lovers, it’s the stuff that dreams are made of.

There’s a button inviting you to ‘Press for Gin’ and, as if by magic, you are whisked through an apparently solid wall into a fantasy bar where a magician creates especially for you a perfect serve Brockmans Gin & Tonic.

Brockmans, the super-premium afterdark gin whose taste profile is itself unexpected, is always full of wonderful surprises. The brand’s latest venture has resulted in a Press for Gin video: https://youtu.be/GaZTesix1GA Brockmans built a pop-up gin bar and invited members of the public to come along and enjoy a drink.

Unbeknownst to them, they had created a secret world hidden behind a fake wall in the bar.

Bob Fowkes, Co-Founder and Marketing Director of Brockmans said:

“Our unsuspecting guests were seated in a booth, where suddenly a ‘Press for Gin’ button appears. When they pressed the button, the entire booth disappeared through the wall and into a secret world where our guests were served their gin in a most unexpected way. We filmed the whole thing and got some great footage of their reactions.”

Brockmans is often described as the ‘gin like no other’ because of its combination of botanicals which include blueberry, blackberry and bitter-sweet Valencian orange peel notes. It is packaged in a stylish and tactile black glass bottle.

www.brockmansgin.com

38

february 2017

Be At One announces record festive trading

Group sells over 500,000 cocktails during December Be At One, the UK’s leading specialist cocktail bar group, has reported a record festive trading period with like-forlike sales up 10%.

The company, founded in 1998 by Steve Locke, Leigh Miller and Rhys Oldfield, and which operates 31 bars across the UK including 18 in London, saw total sales jump 30%, for the five weeks of December.

During that period, the group sold a total of 516,510 cocktails with average sales per day of its best-selling cocktail – a Pornstar Martini – of 2,300 (71,300 in total), which at £9.80 per serve is equivalent to almost £700,000 in revenues.

Sales peaked on Friday 16 December, one of the two so-called ‘Mad Fridays’ during the month, with the group’s bars registering net sales of £340,000.

Its Greek Street bar alone, in London’s Soho, took £37,000 on that day.

Other highlights include: • A sharp rise in group bookings – up 38% like-for-like versus 2015; up 56% in total for the group • New Year’s Eve followed this trend, with bookings up 60% in total across all sites • The group saw a massive jump in the sale of pre-booked Christmas packages, up 600% year-on-year • Net Promoter Score – a key measure of customer engagement – maintained at 70% for December In addition, it was clear that Be At One customers made the most of the Bank Holiday on 2 January, with sales on New Year’s Day up 140% across the group.

Looking at selected individual site performances, Cardiff was the best performing bar on Boxing Day in terms of revenue, while Shoreditch was the highest-taking bar on New Year’s Day. Guests at the company’s bar in Birmingham, opened last year, consumed the most amount Champagne, getting through an impressive 500 bottles in December.

Commenting on the performance, Steve Locke, Co-Founder and Director, said:

“December trading tends to be a very strong period for Be At One as guests seek out a high-quality and special experience to celebrate the festive season.

“What is particularly pleasing this year is our performance in terms of bookings and our guests take up of special Christmas packages, which are massively up and has been embraced and driven by our hard-working teams.”

Be At One’s Milton Keynes venue recorded the best like-for-like sales growth for bookings, up 116%.

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RTD Feature

rtd’s

All comments are provided by

Christian Sarginson, Senior Brand Manager, at

Global Brands is the biggest player in the on trade RTD category and continue to support it with multi-million-pound investment across its market leading RTD range, Hooch, VK, Hooper’s and innovation.

Fruitier flavours are becoming increasingly popular and VK is the first and only traditional RTD to tap into these trends with its range of seven great tasting flavours.

2016 was an incredible year for VK as it currently sits at the top spot for best-performing RTD in the on trade, growing +8% in volume and +8% in value* cementing its place as the number one choice for students**.

With the best ROS among 500ml RTDs in the on trade*, Hooch Alcoholic Lemon Brew has also capitalised on this growing trend. Following consumer demand for more complex and exotic flavours, Hooch has also extended its range to include new passion fruit and mango flavour, Hoola Hooch. The sparkling alcoholic drink contains real fruit juices and combines the sweet tones of mango with a fresh but juicy tang of passion fruit, causing an explosion of flavour with Hooch’s signature sharp citrus taste.

VK’s mixed flavour range appeals to consumers’ evolving palates.

RTS cans are currently the fastest growing format in the RTD category, having grown

Operators can maximise sales in the RTD category by staying on top of trends and stocking a range of products and flavours with a point of difference.

40

february 2017

by +9.4m¬ in the last year alone and are now worth 115m¬. This trend is driven by consumers looking for a new, convenient way to enjoy alcohol.

Traditionally British drinks brand Hooper’s Alcoholic Brew has taken advantage of this growing trend by launching a new 250ml can format for their most popular flavour, Dandelion & Burdock. Hooper’s stylish sleek can format offers versatility and is perfect for those outdoor drinking occasions.

www.globalbrands.co.uk * Source: CGA MAT P10 2016 **NUS Student Drinks Trackers, 2016, 15 and 14 ¬Source: nielsen 52 we. 13.08.16

News

Hogs Back

expands can range with

London’s Outback Hogs Back Brewery is putting its London’s Outback ale into cans, following the success of its Hogstar English Craft Lager in the same pack format.

London’s Outback, a 4.5% ABV golden pale ale, was launched a year ago in keg and has quickly become a popular addition to the Hogs Back portfolio. It is brewed using locally grown Fuggles, as well as Cascade and Centennial, and has a light body with well-balanced hoppy and citrus flavours.

Hogs Back Brewery Managing Director Rupert Thompson said,

“We’re pleased to be canning our second beer as the popularity of the format continues to grow among drinkers and retailers.

In the year since its launch, London’s Outback has built a profile among the younger drinkers who are the primary consumers of craft beer in cans, so we’re confident this is the right move to take the brand forward.

The design of the London’s Outback can, featuring the much-loved Hogs Back hog garlanded with hops, is both quirky and impactful, while also communicating the beer’s taste and provenance.”

London’s Outback in keg is listed by a number of pubs, including Mitchell & Butlers and Surrey independent free trade.

As more bars and pubs, particularly in urban areas, look to stock craft beer in cans, Hogs Back is confident their latest canned offer will secure further distribution.

About Hogs Back Brewery Hogs Back Brewery was founded in 1992 in Tongham, Surrey, in the heart of the traditional Surrey hop growing area.

Its flagship brand TEA, or Traditional English Ale, is the leading independent ale in Surrey and increasing in popularity elsewhere.

The Hogs Back Brewery range includes a number of award-winning draught and bottled beers. Recent launches include Hogstar English Craft Lager and Montezuma’s Chocolate Lager, both demonstrating Hogs Back’s ability to combine brewing expertise and tradition with product innovation to create distinctive, memorable beers.

Hogstar won a Gold award at the Society of Independent Brewers’ National Keg Beer Competition 2015. In 2013, Hogs Back also launched a traditional cloudy cider, Hazy Hog. In September 2015 Hogs Back Brewery harvested the first hops from its own hop garden on a 3.5 acre plot adjacent to the brewery, bringing the traditional but nearextinct Farnham White Bine hop variety back to its Surrey home. Once fully mature, the hop garden will provide 25% of the brewery’s hop requirements.

Hogs Back Brewery is growing its presence in both the on and off trade.

Customers include Sainsbury’s, Waitrose, Lidl, Majestic Wine, Mitchells & Butlers, Greene King and Spirit Pub Company.

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First Certified Completely Compostable Packaging Range takes UK by storm Parsley in Time supply ecofriendly Vegware packaging.

With the grab and go market ever popular and caterers increasingly looking at ways of improving their eco-credentials, disposable packaging has been an area in need of reform. To meet customer demand for practical and sustainable packaging solutions, Parsley in Time now supplies Vegware packaging.

Vegware disposable packaging offers a cost-effective, functional, attractive, disposable, yet environmentally-friendly solution to caterers. The range includes cups, cutlery, takeaway boxes and trays, sandwich and wrap boxes, deli containers, carrier bags and napkins. All the products in the range are made of sustainably sourced plants – renewable natural materials, from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre).

The range is the ideal choice for caterers looking to source more sustainable disposables as the products are completely compostable. In fact, it’s the only UK packaging brand with compostability certification for its entire range.

The products are certified food safe and can simply be recycled along with food waste at the end of their service life, breaking down in under 12 weeks.

An added bonus is that the items in the range can be branded with the company’s logo or message.

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.ukis the

right move to take the brand forward.

The design of the London’s Outback can, featuring the much-loved Hogs Back hog garlanded with hops, is both quirky and impactful, while also communicating the beer’s taste and provenance.”

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Venue Insight

Conferencing goes hi tech in Guildford

Remember the days of overhead projectors?

35mm slides?

Or even cine film?

Or when the only conference equipment that was affordable was a flip chart? Technology has taken over the conference and meetings industry, and no more so than among the venues in Guildford and Surrey.

At the H.G. Wells Conference Centre, webcasting is on offer to conference and meeting clients. You can Live Stream your Conference taking it to the next level by reaching a wider audience and engaging with online viewers.

At H.G. Wells the recognise the importance of not only engaging with your audience but also being transparent, accessible and accountable for your business. Live streaming your event through Webcasting can help event organisers achieve this in a professional stress free way.

H.G. Wells are able to stream presentations over the internet using streaming media technology to distribute a single content source to many simultaneous viewers. These viewers might include colleagues based in alternative locations around the globe or perhaps clients. This tool is also ideal

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for e-learning and to transmit seminars. Webcasting is either live or on demand and creates a permanent and complete digital record of your event.

Furthermore 4 hours webcasting hire is just £250 plus VAT – considerable cheaper that holding a conference for say 1000 people!

At The Hogs Back Hotel and Spa, the conference facilities recently reopened following a major upgrade of the rooms and the equipment.

Each conference room now has state of the art technology. Each room has ceiling mounted automated screens, that can either be down for presentations or up and hidden. Rooms also have ceiling mounted HD projector screens that offer uninterrupted presentations (wherever the presenter chooses to present from).

Most importantly, the projectors connect wirelessly so the speaker or facilitator can run the slide show from anywhere in the room. Finally, the projectors use a system

called Click Share whereby an app can be downloaded to a phone or tablet, or indeed a button can be inserted into any device and speakers can present at the touch of a button from anywhere in the room.

The WIFI at the Hogs Back Hotel and Spa is free for organisers and all delegates.

The speed is above 2mbps. This is usually enough to carry out a webcast.

Technology is really important to the Living Planet Centre – home of World Wildlife Fund UK. Not only do their high specification presentation facilities make events run smoother but the use of their in house lighting, their impressive screens and surround sound enhances the atmosphere and event experience for attendees. However effective use of technology helps to support some of the WWF’s objectives :-it can help to reduce the impact on the environment by cutting down on paper, or further reduce the carbon footprint through incorporating video conferencing into your event – reducing travel for speakers or attendees,

and potentially opening the event to a much wider audience.

Guildford also has two entertainment venues available for meetings, conferences and events. G Live in London Road, and the Yvonne Arnaud Theatre by the River Wey – both equipped with high tech lighting and AV suitable for West End shows, and therefore available to enhance your event.

For further information on booking a venue in Guildford go to:

www.visitguildford.com or call: 01483 444333 or email: tic@guildford.gov.uk

february 2017

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VENUES GUIDE 2017 www.visitguildford.com

CONFERENCE AND MEETINGS

TEAM BUILDING

CORPORATE EVENTS

ENTERTAINMENT

FOR MORE INFORMATION TELEPHONE: 01483 444333

NEW ADDITIONS TO ‘PICARDIE’ TEMPERED GLASSWARE FEATURE IN THE 2017 ARTIS CATALOGUE LAUNCHED AT GREAT HOSPITALITY SHOW Artis, one of the leading suppliers of table- glass- and barware to the HOREC sector is launching its 2017 Artis catalogue at the Great Hospitality Show 2017.

The eagerly awaited catalogue is fully illustrated in stunning colour and packed with hundreds of exciting new products, lifestyle photography and serving suggestions - giving you another full year of inspirational ideas.

Artis is using the occasion of to the Great Hospitality Show to launch its new 2017 catalogue. Amongst hundreds of new products featuring in the catalogue are some new coloured additions to the ever-popular tempered glassware range, Picardie from Duralex.

PICARDIE Picardie is an already popular range of tumblers, exclusively distributed to the industry by Artis. Now it is available in two different colours, ‘Soft Touch Black’ and ‘Smooth Frost’. The finishes are sprayed on, giving them a velvety smooth feel to the touch. Being made from tempered glass, they are extremely durable, resistant to breakage and thermal shock and capable to withstanding temperatures up to 130˚C. this makes them suitable for a variety of applications – cocktails, soft drinks and hot beverages. The Soft Black range is available in two sizes, 9 and 25cl and the Smooth Frost in 25 and 36cl sizes. List prices start at £2.09 per piece.

OTHER NEW PRODUCTS For 2017 Artis will be adding a further eight new stemware ranges, including three crystal glass collections from famed Italian design house, Luigi Bormioli. There is new filigree patterned collection of glasses to complement the vintage cocktail glassware range. The trend towards copper barware continues and the range has been further expanded with new drinking vessels and bar top bottle holders. Another enduring trend is rustic, coloured tableware and Artis has added some striking new colours to its ‘Modern Rustic’ range by Bauscher.

SEE US ON STAND 222 All the new 2017 products will be on display on the Artis Stand 222 at the Show.

Distributors and caterers alike are invited to the stand to see just what the trends in table- and barware are going to be for 2017. The 2017 Artis catalogue makes a fine reference book full of ideas to inspire

restaurateurs and bar owners. It is available to take away from the stand at the Show.

Those unable to attend the Show may pre-order a copy for despatch from 30th January 2017, by calling Sharon Cudmore on 020 8391 8540. It will also be available online from the same date at:

www.artis-uk.com/downloads february 2017

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Product News

Act Now To Tackle Inflation Impact, Warns Lynx Purchasing

Operators need to get 2017 off to the right start by taking urgent action to tackle the impact of food and drink inflation on their business, warns buying specialist Lynx Purchasing.

January will see a wake-up call delivered to many restaurants, pubs and hotels in the form of supplier invoices for products bought during the key trading month of December.

Rachel Dobson, Managing Director of Lynx Purchasing, says, “Most operators had set menus in place for much of December, taking them up to Christmas and through to the New Year weekend. With no choice other than to buy the products on the menu, and with trading brisk and money in the till, some may not have been looking too closely at the prices they were paying.

“They may now find that much of the profit margin they were forecasting from December sales has been eroded by lower GPs. That will be a sobering thought for many operators as they face the prospect of the quiet trading months of January and February and the expectation that food and drink inflation will continue to rise steadily throughout 2017.

“We know that a number of suppliers had to raise prices on key products during December – for example, dairy, and especially butter, has seen sharp price rises, and products imported from Europe have cost more as a consequence of the fall in the value of sterling. We’ve been able to negotiate on behalf of our customers to mitigate the impact, but many operators without access to specialist purchasing support will have seen significant increases in their buying costs, with more to come.”

For Peach Pubs, operator of 18 acclaimed food-led pubs, Lynx Purchasing has worked with suppliers to limit price increases on new menus being introduced in January. Founder Hamish Stoddart said: “Rachel has worked really hard on our behalf, so while our wholesalers have imposed price rises in some areas

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Above: Peach Pubs The Thatch Thame eatery. of the menu, it hasn’t been on the most important lines for Peach.

“This, along with Lynx’s expert negotiation, has got the increase down to something approaching OK, and in almost all areas of the menu, there won’t be any more increases until later in the year. I’m not celebrating, but I do believe it gives us a reasonable base for the first half of 2017.

“However, our suppliers are still under immense pressure and some of them will be losing money, so I expect more challenges later this year.”

Dobson adds: “We have a long-standing partnership with Peach. Their chefs have buying lists and know which suppliers they have to order from across every area of the menu. That level of discipline is going to be essential for operators during 2017 and beyond.

“No business will be immune to the effects of inflation, but our priorities are to negotiate the best possible prices with

suppliers for our customers; to put pricing agreements in place which allow operators to plan menus with confidence; and to continue to share our insight into pricing and market trends.

“It is now more essential than ever for operators to plan their menus effectively, price their dishes profitably, and work closely with suppliers to maintain purchasing discipline. Those who fail to act now could well find themselves struggling very soon.”

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

Coming Soon...

preview MARCH

- Sound & Lighting - Lager & Ciders - Casual Dining Show 17 - Furniture & Flooring - Social Media & Marketing - Training & Recruitment

JUNE

- Imbibe Live Part 1 - Bottled Ciders - Mobile Bars - RTD’s - Training & Recruitment - Soft Drinks & Mixers

SEPTEMBER

- Speciality & Fine Food Fair Part 2 - London Cocktail Week - Venue Refurbs - RTD’s - Furniture & Flooring - Student Nights

DECEMBER

- Temporary Festive Structures - Festive Frolics - Hot Drinks - Bar Equipment - Gin & Vodka - Soft Drinks & Mixers

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february 2017

As we move into 2017, Venue Insight Magazine previews some of the key features heading your way in the coming months...

APRIL

- Payment Systems - Outdoor Spaces - Cask Ales & Bitters - Gin & Vodka - Soft Drinks & Mixers - Bar Equipement

JULY

- Imbibe Live Part 2 - Lagers & Ciders - Cask Ales & Bitters - Gin & Vodka - Gaming & Entertainment - Hot Snacks

OCTOBER

- Gin & Vodka - Lagers & Ciders - Non Alcoholics Drinks - Gaming & Entertainment - Signage & Display Graphics - Quiz Nights

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

AUGUST - Speciality & Fine Food Fair Part 1 - Cider Trends - Sound & Lighting - Security (Tech & Door Supervisors) - Kitchen/Cooking Equipment - Branding/Clothing

NOVEMBER - Kitchen/Cooking Equipment - Premium Spirits - Branding/Clothing - Cask Ales & Bitters - Winter Cocktails - Sound & Lighting

REMEMBER, you can send us your latest editorials & press releases and we will endeavor to have your coverage featured in Venue Insight Magazine...

editor@venue-insight.com

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