Venue Insight Magazine - March 2017

VENUE

INSIGHT

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

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Expert Insights

Vital hospitality sector must be recognised as UK approaches Brexit

NEWS FROM THE ALMR Joint industry event on recruitment & retention sets out opportunities and challenges The Association of Licensed Multiple Retailers (ALMR), People 1st and the British Institute of Innkeeping (BII), and the british Beer and Pub Association (BBPA) today hosted ‘Recruiting and retaining talent in your pub business’, an event aimed at helping businesses navigate upcoming changes to the Apprenticeship Levy, National Minimum Wage and Brexit.

In response to the publishing of today’s Brexit white paper, the ALMR has urged the government to ensure that licensed hospitality businesses are guaranteed a clear voice in the proceeds.

Kate Nicholls ALMR Chief Executive

ALMR Chief Executive Kate Nicholls, who made challenges the industry will face in the coming the opening remarks of the afternoon session, months, from the Apprenticeship Levy, said: business rates revaluation and increases in the

National Minimum Wage, all representing new “With the publication today of the government’s cost pressures in 2017: Brexit white paper and forthcoming wage and property cost increases, licensed hospitality “I am very pleased that the BBPA is working businesses are looking for some stability with the ALMR, BII and People 1st in an area and guidance. Today’s event has provided that is so vital to the success of our industry. our members, the BII’s members, the BBPA’s members and the wider sector with the support “2017 will see challenges for our industry, and leadership they require to address these with new cost pressures from the National challenges and continue to grow.

Living Wage, business rates revaluation and the Apprenticeship Levy, and it’s important “Today’s event is also a fantastic example of that businesses are prepared.” joint working across an industry that is vital to the UK’s economy. We are speaking with Brigid Simmonds also addressed Britain’s one voice to address the sector’s challenges; decision to leave the European Union, and challenges that have too often gone overlooked spoke of the potential opportunities for British by the government.” businesses, particularly around exports.

Also, the importance in the Brexit negotiations British Institute of Innkeeping Managing Director of securing the labour and skills the sector Mike Clist added: needs was underlined: “Today’s event has provided licensees with valuable advice that will ensure that they are best placed to achieve their potential. If pubs are to continue to evolve and succeed they need the right training and qualifications in place to achieve success.

Recruiting the best possible staff members and encouraging them to grow will also enable us to counter the perception that we are a low-skilled sector and show the government that we are essential to the wider economy.”

Brigid Simmonds, BBPA Chief Executive told delegates of the importance of attracting and retaining talent in the pub sector. Training for staff, she argued, is a vital part of ensuring that workforces remain motivated and enthused.

Mrs Simmonds also addressed some of the

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“In initial findings from a BBPA member survey, 27 per cent of BBPA members’ workforce are from overseas, and this rises to 40% and more in metropolitan areas. Kitchen staff are a particular area of concern, and there is a need to avoid any ‘cliff edge’, as mentioned by the Prime Minister in her recent speech.”

Brigid reiterated that the BBPA will be working with Government to get clarity on overseas workers’ rights as Brexit progresses.

Welcoming People 1st to the stage, delegates heard the importance of using apprenticeships to “maximise their levy investment” and increase retention and productivity

The government has recently published its white paper setting out the UK’s withdrawal from the European Union highlighting the vital contribution of hospitality-related services and goods such as travel, food and beverages.

ALMR Chief Executive Kate Nicholls said:

“The government’s white paper identifies the need to ensure that the UK’s withdrawal from the European Union does not prompt a skills shortage in this country.

The government must secure the right to remain for non-EU UK workers and ensure that any developments relating to travel avoid a labour shortage.

Licensed hospitality is dependent on workers from the EU and any restrictions that undermine an employer’s ability to find the right staff could have consequences for pubs and bars, for the high street and for the wider economy.

As the government approaches the task of removing us from the EU, it is vital that it is aware that any unduly restrictive bureaucratic controls or costs will undermine confidence, impede investment and see business lose money.

Licensed hospitality businesses are integral to the success of the wider economy and this needs to be at the forefront of the government’s minds as it approaches withdrawal from the EU.”

Contents Hello

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

That’s another winter done then, well almost. Roll on the 26th March when the clocks go forward and the excitement of spring and summer kicks in.

We open proceedings with a fascinating exploration into the mind of British entrepreneur and absinthe revival leader George Rowley. It’s a remarkable story of determination and one that has single handily shaped the way absinthe is produced and distributed today.

All eyes turn to the North of England in March as the Northern Restaurant & Bar Show comes to town. Manchester Central hosts this fantastic two day event 21-22 March.

Find out everything you need to know about this must see event in our jam packed feature.

We all know how important social media is for consumer engagement. Are you doing everything you can to enhance the consumer experience? Follow our hints and tips to see if you’re missing a trick.

Step into the crazy world of Handmade Mysteries – escape rooms with a twisted twist. If you have the space to play with it’s an amazing way to transform your venue and reap the rewards.

As always, we’re bursting at the seams, focusing on products, trends, news, lifestyle and education around the industry.

Enjoy!

David Sullivan - Editor

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

Features

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4. The ALMR 6. Q&A with George Rowley 9. Instagram: Social Media

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11. Northern Restaurant & Bar 2017 28. Shuffleboard 30. Handmade Mysteries 34. Himachal Premium Indian Cider 35. Brockmans Gin

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36. Showsec

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44. Chantelle Lighting 47. Artis 50. Coming Soon

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

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

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

Friends of Venue Insight:

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Q&A Feature

reviving a classic! from a career within insurance to british entrepreneur who brought absinthE back to life since It’s ban in 1915... meet absinthE’s very own

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Q&A with George Rowley of Venue Insight gets to talk to the genius that is George Rowley.

Moving from insurance to alcoholic beverages was a bold move – What was the inspiration for the career change?...

I left London for Prague in 1993 looking for change and adventure; having worked as a Lloyd’s Broker for ten years on International Non-Marine claims and placing. It was exciting times being just 4 years after the Velvet Revolution in which Russia withdrew from Czechoslovakia creating the Czech and Slovak Republic. I worked for Minet a.s. the leading broker at this time across both countries as an expat liaising with London, involved in a wide mix of activities with industry clients from steel mills, petroleum plants, Tesco take-over of K-Mart, to world bank mini-mill construction loans secured on client insured assets. Also involved with the Czech state system into partnership with private insurance with Brokers and treaty re-insurance out of London and the USA. Prague social life naturally exposed me to lots of amazing Czech beer including Staropramen and the local spirit Becherovka.

After three years in 1996 I wanted a new challenge, so I set-up my own company Bohemia Beer House Ltd. tasked to import ‘real’ Czech Beer into the EU for the UK, having signed up three Breweries Klášter Brewery (founded in 1570 in a former Cistercian monastery) Rebel and Lobkowicz brewery and later the Czech National spirit Becherovka and Slivovitz (Plum Brandy).

Fortunately no one back then asked about my infrastructure in place to do all this, as there was none, just me and a part time Czech student - it’s amazing what you could do back then in a smart suit and passion.

I’d learnt how to legalise the import for UK (by default into the EU) working with Hertfordshire Trading Standards in St Albans, shipped the goods over to Bayford Hall, in Hertfordshire, storing the goods in

the family cellar (at first having to open each case and add new UK compliant back labels by hand to each bottle). I then would drive mainly around London selling my independent beer and spirits out the back of my old Triumph Herald convertible to independent clubs and Bars and smart pubs.

The key was that I only instructed the beers to be radiated (flash heat) to enable a 6 month shelf life (as sold in the Czech Republic locally) - maintaining full body and flavour by not sterilising to 12 months like most other exports at the time. Pricing was almost double main brands, only we were different and a premium from the mainstream.

It took two years graft to get going from scratch and just as it was about to get interesting with a good independent client base, I had a contractual issue with my best selling beer following a Czech take-over, involving the type of people you either say yes to or walk away ~ I walked. Taught me a key lesson, you need to own the Brands and their Trade Marks for clear use in key markets, ensuring you control the Brand and its value.

Around this time in early 1998 I came across Hill’s Absinth in Prague, following enquiries and some historical research, this started to look interesting. First inspection showed Absinthe was banned across the EU and other countries including the USA and would likely be an impossible task to bring back legally.

What support did you have or not have in the revival of Absinthe?...

Help? – None, apart from the support by my mum and dad who let me set-up an office in their attic and use the cellar for storage, (technically making the sleepy village of Bayford the epicentre for Absinthe crafted revival). Otherwise, it was just intuition and dogmatic resilience to find a legal solution.

I applied the same EU directives on my other imported spirits to Absinth (Czech don’t use the ‘e’ in Absinthe, that’s French or Swiss).

Leveraging my relationship with Trading Standards, I visited their office and explained I wanted to throw the technical book at Absinthe.

In May that year I got the rules clarified and signed off, including conducting the first commercial tests on Thujone for absinthe enabling its legal return, all Absinthe follow the same protocols today. To do this I had to import rare elements from the USA (for baseline control) which I gifted to the University of Prague and in exchange for upgrading their ability to test additional rare elements, they carried out my certification for the EU (fortunately being a recognised and certified lab). To this day I don’t understand why the other EU lab’s I approached could not test for Thujone as limited under EU directive, their response was no one has asked until now! First test failed EU regulations – not for Thujone (although that hardly registered and as we then proved by traditional distilling, is negligible in Absinthe) but for high levels of aldehyde. We upped the quality of alcohol, fixing this problem and launched Absinth in the EU in November 1998 at the Groucho Club Soho London, which in turn started the Absinthe revival.

What was your earliest memory of tasting Absinthe and how would you say it has transformed since it’s revival?...

In mid 1998, John Moore (former drummer and guitarist of the Jesus & Mary Chain) and I had just spent the afternoon signing the exclusive contract for Hill’s Absinth.

Once back in Prague, we went to celebrate at Café FX in ‘Prague 2’. This burning drink went across the room, it turned out to be Absinth - it looked amazing, so I said to John that’s how we will launch ours with the sugar and burn, (much frowned upon by ‘aficionados’, but without it, it’s unlikely we would have made the media and public stir we did - Jeremy Paxman covered it enthusiastically on News Night). The problem was, this was not ‘real absinthe’, (after all it should be French or Swiss) the colour was wrong and it was missing key ingredients.

Later products started to appear also wrong

March 2017

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Q&A Feature as they were copying our product, something had to be done and fast…

You worked with Marie-Claude Delahaye – French cellular biology expert and Absinthe historian – How difficult was it working together when you can’t speak French?...

So in 1999, I decided to establish what real absinthe should be and whether I could bring it back and distil it again commercially in France, while under the existing ban.

Switzerland was Absinthe’s original birth place, but France was Absinthe’s home of the Belle Époque period - Moulin Rouge, Paris and cocktails, expanded through her former colonial empire. My primary problem was going to be anyone who had distilled real absinthe pre-bans (1910/12 USA and Switzerland 1914/15 France) was long gone.

My solution for returning absinthe was the French Absinthe Museum, and this is the place ‘under lock and key’ that I started to get a gauge on traditional absinthe with Marie-Claude Delahaye (Absinthe historian, Expert and owner curator of the French Absinthe Museum Auvers~sur~Oise).

You’re correct in that my first barrier is that I speak no French, fortunately my fiancée at the time and wife today Jane, can speak and write French. This is the point I moved from selling other people’s products under contract to setting up my own brand development company La Fée LLP. Working with Marie-Claude Delahaye and the French Absinthe Museum Auverssur-Oise, being the source of La Fée recipe, ensuring our global clients are getting real Absinthe (traditional French Verte (Green) Brand with our all seeing Eye Logo. In May 2000, we finally got permission from the French authorities to distil Absinthe again in France with La Fée. The key was that we could distil it as long as we exported.

It turned out that the French ban was crafted to help protect the Absinthe producers to some degree, with no local primary market to supply and bans in all key markets, production naturally stopped. So with La Fée we became the first to investigate and challenge these technicalities and re-instate the commercial distillation for absinthe for France with Marie-Claude’s help and a local Parisienne Distillery with links to historical Absinthe.

Brands like Pernod were then able to return, the Swiss ban was overturned some 5 years later and we also assisted the French

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Federation of Spirits joined by other French distillers to repeal the French Ban off the statute book. Absinthe (with the e) is firmly back and now enables cocktail bars to recreate classics, invent and improve new and old cocktails.

How did you approach any negative pre-conceived opinions regarding Absinthe?...

Above: Marie-Claude Delahaye & George Rowley on their way to the Launch of La Fée, 2000.

Carefully, it’s an amazing spirit and essential to any professional bar making cocktails, so the last thing we needed was a cavalier attituded to such a deep and fascinating historical spirit. It helped early on having a ‘get out of jail free card’, being the document I created based on the EU directive and was signed off by Hertfordshire Trading standards, that was wheeled out a few times in the early days when local UK councils filed complaints.

Our activities were even subject of a BBC Watchdog investigation and the subject was even raised in the Houses of Parliament.

Having said all that, we were covered nicely on News Night by Jeremy Paxman.

As we expanded into the EU, we were able to overcome other bans, one being the Italian Ban of 1932 (interestingly enough by referendum) - with the help of our local importer Velier it was established that because they did not reference the ban under the Maastricht Treaty of 1992, it was deemed void. To this day when we distil La Fée Parisienne Absinthe Supérieure in the Rhone Alpes, a sample is sent to both Marie-Claude in Paris or at the museum and to myself for prior approval before bottling.

Are there any other drinks you’d like to see a revival of?...

Unlikely, I think returning a category such as Absinthe to France is more than enough, which we now export around the world enabling classic serve or more often than not a crucial element of a fine cocktail. Having said that, if you find something even half as interesting - never say never!

Depending on origin, traditional absinthe typically has an alcohol content of around 68% abv for French absinthe and 53% abv Swiss ~ consume in cocktails or diluted in the classic serve with sugar

Depending on origin, absinthe typically has an alcohol content of around 68% abv for French absinthe and 53% abv Swiss.

contact@lafee.com

www.lafeeabsinthe.com

instagram social media

Social media is far more a communicative tool than for the self-obsessives posting pictures of what they ate for last night’s dinner (you know who you are!). In the right hands, social media can communicate as a second language with visual power becoming the core of modern universal conversation.

Like the power of brand identity, imagery plays a significant role in how we can identify and perceive the very nature of a business. You have heard the saying ‘a picture is worth a thousand words’, well, first impressions do generally count – whether we admit to it or not.

The great thing about images is that they can convey what sometimes words can’t.

They are universal in their language and understanding. In fact in 2015, The Oxford Dictionary’s Word of the Year wasn’t a word

but that of a symbol with a face of tears of joy – otherwise known to all as one of those small text message pictures we have all succumb to sending in recent years - an emoji.

OK so social media sites like Instagram might not be for everyone. You may already be struggling with your time management on a couple of other social media sites already but before you condemn it to social media hell, consider the possibilities of having such a site could benefit your business from…

If you can’t say it – show it!

Sometimes it is just down to time.

You may already have so much going on that finding time to write a long-winded post isn’t possible. This is where posting a picture could save that time and get your message across effectively. After all, words are just words, whereas pictures, they can convey emotions, thoughts and provide a reality to our audience.

Instagram Over 40 billion images get shared by over 400 million active monthly users.

The social media platform is showing signs of significant growth over it’s six year life span.It has over 50% more engagement power than the likes of Facebook and 120 times more engaging than Twitter.

OK, so it takes more than publishing a few nice pictures.You need to get creative, don’t over-complicate your message but also have a strategy in place. Treat your business on Instagram like you are telling a story through pictures. Show development - exploring the particular strengths of visual media will help you develop your Instagram identity and help you build an audience.

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Instagram: Social Media

What are your goals?

When creating any Instagram stragegy, first identify: - Who is your target audience? Are these already members of Instagram?

- How will Instagram integrate with other social media networks in my strategy?

- What can I achieve on Instagram that I can’t on other social media platforms?

With it’s unique focus on visual sharing, Instagram offers you the perfect platform to showcase your products and services as well as company voice, culture and experience.

It allows you to capture those perfect moments as you would with a photo, allowing you the opportunity to interact and share it with other members as well as instantly across other networks.

Depending on your specific objectives you may find your campaign targeting: - Brand awareness - Company voice/culture - Product enhancement/showcasing new services - Offer customer incentives - Showcase your team - Sharing company news - Engagement with other members towards your brand - Bring new customers to your business Keep to one voice Keep to a singular voice and style. A consistent voice offers a clear defined aesthetic. Have one person responsible for managing your account to establish that one voice.

Strategy The foundation of Instagram is your content.

Determine whether you focus on your product as the star or if you prefer to focus on your company culture and team. Many B2B companies focus on the later.

Here’s a random picture of a labrador instead.

Some companies like to showcase their products and services, offering tutorials and informative advice.

That said, review your objectives to determine what works best for your company/brand.

Diary it!

Set a calendar and keep to it! Instagram lacks a scheduling function so unfortunately you can’t prepare posts in advance as you can with some other social media sites.

However, don’t be totally lost - take advantage of real-time social media engagement. Publish quickly during events or whenever opportunities occur.

Get going...

www.instagram.com

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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

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March 2017

GET ON THE

DOG AND BONE 01634 568928

Visit the largest hospitality show in the North Northern Restaurant & Bar, the largest hospitality show in the North, returns for its seventeenth year at Manchester Central on 21-22 March.

NRB hosts 300 exhibitors, 65 live demos and over 7,500 trade-only visitors. The show also includes the NRB Debate, NRB Top Fifty Awards, and NRB Fringe.

Every year NRB brings together the entire Northern hospitality industry to discover new ideas, identify new opportunities and source new products.

300 exhibitors supplying everything from artisan cheeses and handcrafted spirits to beautiful tableware and cutting edge technology will meet over 7,500 hospitality professionals from across the North of England. Exhibitors include: Althams Butchers, Amathus Drinks, Artis, Crown Cellars, Dawnvale, DJ Drink Solutions, Enterprise Inns, Euro Food Brands, Fever-Tree, Greene King plc, Halewood International, Hopwells, James Robertshaw & Sons, LWC Drinks, Sharp’s Brewery, Stephensons, Tevalis, Unox UK, Venus Wine & Spirit and hundreds more. See the full list at northernrestaurantandbar.co.uk

65 Live Food & Drink Demos The show includes over 65 live cooking, sampling and product demonstrations across four theatres.

Chef Live Some of the countries most renowned chefs and those creating a real stir in the industry take to the stage in Chef Live.

Chefs demonstrating signature dishes this year include Gary Usher, chef patron of AA Restaurant of the Year Sticky Walnut, Burnt Truffle and Hispi.

Head Chef of The French at The Midland Hotel Adam Reid, and Executive Chef at D&D Kim Woodward.

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Northern Restaurant and Bar Feature

beer and cider tasting theatre. Experts talk through matching wine, beer and cider with food whilst the audience get to sample the food and drink step by step, improving their knowledge and helping maximise sales for their business.

Specialist Areas As well as the main exhibition stands the show has three specialist areas. The Spirit Room is a long bar beside Drinks Live and features a mix of spirit brands including Hunters Gin, Old J Spiced Rum, and Winding River Liqueurs.

The market-style stands in the Market Kitchen area are filled with small, artisan producers such as Bobby’s Bangers, Northern Bloc ice cream, The Bury Black Pudding Company and Woodall’s British Charcuterie.

The Craft Beer Quarter also returns and is the specialist area for craft beer.

Breweries include American Craft Beer Company, Big Hug Brewing, Heathwick World Craft Beers, Red Willow and The Cotswold Cider Company.

Above: Gary Usher.

Drinks Live The dedicated theatre for bartenders hosts talks and tastings from industry icons and mavericks. Drinks Live also hosts the annual Northern Restaurant & Bar cocktail competition. This year’s competition is sponsored by Whitley Neill gin and the bartender with the winning recipe will win a trip to South Africa!

Market Kitchen The Market Kitchen theatre hosts kitchen skills demonstrations including baking, butchery, fishmongery and cooking with specialist and niche produce.

Demonstrations this year come from Lovingly Artisan, Chilli Banana, Umezushi and more.

Grape & Grain Grape & Grain is the show’s wine,

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The Artis professional emporium

NEW 2017

Everything in one place for the table and bar

Visit us on Stand D20 T: 020 8391 5544

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Northern Restaurant and Bar Feature

Left to Right: Gary Neville and Michael O’Hare.

NRB Debate Taking place alongside the main exhibition is the NRB Debate, sponsored by Manchester Metropolitan University. The must-attend panel discussion for any energetic and enthusiastic operator looking to grow their business, this year features GG Hospitality Director Gary Neville and Creative Director Michael O’Hare.

The pair will discuss their ambitious plans for the North, their successful Café Football and Hotel Football brands, the newly opened Rabbit in the Moon, and exciting plans for a 39 bedroom hotel in central Manchester’s Stock Exchange.

The NRB Debate will also include an expert panel discussing how the right board structure and non-executive directors can unlock the potential of the North’s most talented food and drink entrepreneurs.

Tickets to the NRB Debate can be purchased at: nrbdebate.co.uk

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March 2017

Product Spotlight

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Product: Blue Star Crab Meat Company: Strike The Gold Foods

Blue Star Blue Swimming Crab Meat is caught in and around the estuaries of Indonesia. This crab is known as a top feeder, spending most of its life swimming in the warm and not on the sea bed.

The Claw Meat is pink in colour and sweet in taste. The Lump Meat comes from the head of the crab and is White in colour, with a smooth rich taste.

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Patented Metal Foil Pouch 18 Month Shelf-Life 99% Shell Free Must be kept refrigerated.

To place your order or for further details please contact the UK distributor:

Strike the Gold Foods Ltd 100 New Bridge Street London EC4V 6JA Tel: 0800 9875431 Email: info@goldfoods.net Product: Manchester Three Rivers Gin Company: Manchester Three Rivers Gin STAND

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eLTA are specialist pub accountants dedicated to providing professional accounting and payroll services to the licenced trade.

Our expert knowledge of the pub business, combined with our professional accountancy, taxation expertise and full back office book-keeping leaves you free to do what you do best - running a successful pub.

With eLTA as part of your team, you are free to enjoy running your pub, safe in the knowledge that the financial side of your business is in expert hands.

What we do...

Detailed management accounts HMRC registrations & planning Payroll & auto enrolment services Ltd company set up for new & existing businesses Financial forecasts & planning Statutory tax returns & tax planning advice Tax investigation service Consultant visits & specialist reviews Sales planning & business development

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The services we offer are:

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Northern Restaurant and Bar Feature

The Gin that’s making history.

Hand-crafted in small batches in Manchester’s first ever city centre Gin distillery using their beautiful custom made Arnold Holstein copper still Angel, this Super Premium Gin is bringing the spirit of production back to the heart of the city. Manchester Three Rivers is a well-balanced Super Premium Gin using a combination of 11 botanicals.

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

NRB Fringe The NRB Fringe is the umbrella for all events, special offers and after parties taking place around the exhibition.

The NRB Fringe includes the announcement The Food Porn Award winners, special offers on dining and drinking in the city only available to people working in the industry with an NRB visitor badge, and a host of after parties at some of Manchester’s coolest bars.

5 reasons to visit ● Improve your bottom line by getting a better deal. NRB has everything a hospitality business needs from 300 exhibiting companies, all eager to get you as their latest customer. ● Get new ideas from top names in the industry and experts in their craft, whether it be a Michelin star chef, expert sommelier or prize-winning bartender. ● Be inspired to take your business to the next level by attending the NRB Debate.

Learn from some of the most exciting figures in the industry today and what the keys to their ongoing successes and ambitions are. ● Discover new products and services to take back to your business. NRB has thousands of products for you to try, from food and drink to furniture and technology. ● Tickets are free! NRB is free to attend for anyone actively working in the hospitality trade.

Get tickets Feature timetables, the full list of exhibitors and everything you need to know about the show is on the website: northernrestaurantandbar.co.uk

NRB Top Fifty Awards The NRB Top Fifty Awards in association with Kuits Solicitors. 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 sectorleading levels of commercial and critical success. Three operators who

Free tickets, only for those actively working in the hospitality industry, to Northern Restaurant and Bar 2017 are available now at:

northernrestaurantandbar.co.uk/ tickets

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Product News

INNOVATIVE ‘T-GLASS’ FROM LUIGI BORMIOLI Promotion: free cleaning STARS IN THE NEW 2017 CATALOGUE FROM ARTIS tablets with Winterhalter UC

undercounter warewashers New tablets protect machine & deliver best in class hygiene

Winterhalter is putting free samples of its new machine cleaning tablet, called A 15 MC, into all UC undercounter machines it sells.

The new tablets have been specially developed to get rid of mineral deposits and to ensure the machine is as hygienically clean as possible.

While promotional stocks last, a bag of five tablets, plus an easy to understand graphic cleaning guide, will be packed inside every UC machine.

Above: GLASS five glasses small.

Leading distributor of glassware, tableware and barware, Artis, has announced the launch of its 2017 catalogue. Eagerly anticipated by restaurateurs and bar managers alike, the catalogue is packed with hundreds of new products to inspire and motivate. Amongst the stars of this year’s catalogue is T-Glass, a new stemless range of wine glasses from famed Italian design house, Luigi Bormioli.

wine types. The five shapes are Cabernet/ Merlot; Pinot Noir; Reisling; Sauvignon and Prosecco.

T-GLASS Perfect for more informal casual dining applications, T-Glass is an innovative stemless collection of glassware for wine featuring a functional design, but crucially maintaining the original bowl shape designed for wine tasting.

There are five varietal specific shapes in the range designed to complement and enhance the nose and taste of different

T-Glass is just one of hundreds of new products making their debut in the 2017 Artis catalogue, which is available now.

For your own personal copy, please call: 020 8391 5544 Alternatively, the catalogue is available to download online at: www.artis-uk.com/downloads

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february 2017

In each case, the bowl is fused directly onto the foot, making the glass stable, more durable and easy to store.

When held by the base, it prevents heat transfer from the hand to the wine.

The range is also highly versatile, having applications for water and soft drinks. Prices range from only £2.93 to £3.18 per piece.

www.artis-uk.com

The UC machines are available in four different sizes, small, medium, large and extra-large, and four different configurations, one each for dishes, glasses and cutlery or utensils, plus the multi-purpose bistro version, which can wash glasses and dishes at the same time. The glasswashers can process up to 48 racks per hour, the dishwashers up to 40. The latest UC machine, the awardwinning Excellence iPlus, has an integral reverse osmosis (RO) system plus an integral water softener. This hybrid technology offers a variety of benefits, including reducing water consumption and preventing blockages of the RO membrane, while extending the membrane’s life. It delivers brilliant wash results every time.

Using the new A 15 MC tablet is very simple and effortless: simply remove it from its wrapping and pop it in the machine during the self-cleaning programme. The tablet is precisely tailored to the UC series’ selfcleaning programme and ensures the most thorough cleaning and care for the machine, getting rid of mineral deposits, cleaning the unit thoroughly and leaving a fresh fragrance.

For further details, call Winterhalter on: 01908 359000

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Soft Drink Feature

Made from natural ingredients and botanicals found in a good quality Gin & Tonic. The perfect and unique adult styled drink if you are teetotal, health conscious or the designated driver.

All the flavour without the alcohol.

We developed Teetotal G’n’T as a refreshing complete adult-styled soft drink for when drinking is not an option.

For a perfect serve, take a chilled bottle of Teetotal G’n’T, add ice to a large glass and add a slice of lemon, lime or cucumber.

Also ideal as a base for a mocktail!

Try these, all served over cubes of ice ...

Grapefruit, Tarragon Gin & Tonic

Rosemary Gin & Tonic

Rhubarb Gin & Tonic

Add a sprig of rosemary with cucumber wheels.

Cucumber Gin & Tonic

Squeeze or add fresh grapefruit juice to Teetotal G’n’T add sprig of fresh tarragon.

Add rhubarb cordial to Teetotal G’n’T.

Jam Gin & Tonic

Simply add cucumber and lime wheels.

Mix your jam of choice to Teetotal G’n’T add fresh berries to match.

Melon Gin & Tonic

Chilli Gin & Tonic

Add melon pulp to glass pour over teetotal G’n’T. Garnish with melon balls and ground ginger.

Blood Orange Gin & Tonic Squeeze Blood orange juice add a bottle of Teetotal G’n’T and a slice of blood orange.

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march 2017

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Strawberry Black Pepper Gin & Tonic

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Add Sliced fresh strawberries & cracked black peppercorns to teetotal G’n’T over ice.

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Drink News

DIAGEO TO LAUNCH PREMIUM BLENDED IRISH WHISKEY ROE & CO

PLANS ANNOUNCED FOR EXCITING INVESTMENT IN WHISKEY DISTILLERY AT ST. JAMES’S GATE Irish Whiskey is the fastest growing spirit in the world with global sales increasing by over 300% Diageo is to launch a new premium Blended Irish Whiskey, Roe & Co, the company announced today. The move by Diageo into the premium Irish Whiskey category comes as the company announced plans for investment in a whiskey distillery in the once Power Station at St. James’s Gate. The total project investment comes to €25 million (£18.6 million) over three years.

As seen in other spirit categories in recent years, Diageo identified a clear opportunity in Irish Whiskey to drive overall category growth via premiumisation. Responding to this, Roe & Co was born. The brand has been created to reflect modern, contemporary luxury, in everything from pack to liquid, and with a focus of making Irish Whiskey more prominent in Europe’s booming cocktail culture. Roe & Co is made from the finest hand-selected stocks of Irish malt and grain whiskies and aged in bourbon casks. It has the signature smoothness of Irish Whiskey with remarkable depth of flavor - a luxuriously smooth blend, with a perfect harmony between the intense fruitiness of the malt and the mellow creaminess of the grain whiskies.

Roe & Co is named in honour of George Roe, the once world-famous whiskey maker who helped build the golden era of Irish Whiskey in the 19th century. His distillery, George Roe and Co extended over 17 acres on Thomas Street in Dublin and was once Ireland’s largest distill-ery. As neighbours for hundreds of years George Roe and Co and Guinness were the two biggest names at the heart of Dublin’s historic brewing and distilling quarter. Diageo will now build on this rich heritage with the creation of a new distillery by converting the historic former Guinness Power House on Thomas Street.

The new St. James’s Gate distillery, will be situated just a stone’s throw away from where the George Roe and Co distillery once stood and subject to planning approval will begin production in the first half of 2019.

Using her 30 years of experience, Diageo’s Master Blender Caroline Martin and her team set about meticulously sourcing and selecting stocks of the very finest Irish whiskies. Having trialed over 100 prototype blends since December 2014, Caroline has

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created an extraordi-nary expression of Irish Whiskey. The high proportion of first-fill casks gives notes of creamy vanilla balanced with its hints of fruit and soft spice and a remarkable depth for such an elegant and refined whiskey.

Roe & Co is non-chill filtered and bottled at 45% ABV. The first blend of Roe & Co will be available in key European cities from 1st March 2017 as part of Diageo’s growing Reserve portfolio.

Speaking about the launch Minister for Agriculture, Food and the Marine, Michael Creed TD said: “Irish Whiskey is experiencing a renaissance and is truly an Irish success story. It is seeing a return to the success it experienced in its golden era in the 19th Century and is now the fastest growing spirit drink in the world with global sales increasing by over 300% and record exports of over €400 million* in the last ten years.

This commitment and investment by Diageo comes at an opportune time for the sector which is experiencing unprecedented global demand. €25 million investment in this project over 3 years will support the local economy, create jobs, and bring a welcome new addition to the City’s tourism offering. The Irish Whiskey market has a great story to tell and today’s announcement marks an exciting new chapter in its development.”

Minister for Jobs, Enterprise and Innovations, Mary Mitchell O’Connor TD said, “It is great to see Diageo continue to invest in and further enhance the historical Dublin 8 area to create a fantastic attraction for tourists and locals alike. The proposed distillery will play a major role in the overall regeneration of the Liberties through the repurposing of the St James’ Gate Power House.

“Irish produced whiskey has never been as popular, garnering international acclaim and recognition. Diageo’s decision to move into the premium Irish whiskey category and its plans to invest in a new distillery will further enhance Ireland’s reputation as one of the finest premium whiskey producers in the world.”

Commenting on the launch, Tanya Clarke, General Manager of Reserve Europe said: “This is a wonderful project for us at Diageo, highlighting the opportunity we see to develop the premium segment of Irish Whiskey and contribute to the category’s growth as it sees new investment and entrepreneurial interest.

In crafting Roe & Co we explored the demands

of today’s consumers for more premium drinking experiences and the desire of bartenders for an adaptable, flavourful whiskey that works in both traditional and new cocktails.”

Colin O’Brien Operations Director of Diageo said: “The planned distillery will provide employment in the coming years – both at construction and operation stages.

It will complement what is already the country’s most popular tourism offering, The Guinness Storehouse. This investment further demonstrates Diageo’s commitment to the growing vibrancy of The Liberties, one of the City’s most dynamic districts and the home of Irish Whiskey during the original golden age of Irish distilling.

We are excited that the planned distillery will help revive the proud tradition of distilling in the Liberties.”

March 2017

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Drink News

Sekforde mixers unlock the flavours of dark spirits Bespoke Botanical Mixers for whiskey and rum launch at Pub 17 Pubs and bars can enhance the flavour of premium and craft dark spirits in a refreshing serve with the launch of Sekforde Bespoke Botanical Mixers.

The all-natural mixers are designed to complement the flavours of rum and whiskey without overpowering their character, helping operators capitalise on the continued strong growth of premium spirits in the on-trade - 25% of customers now frequently drink cocktails and mixed drinks made with premium spirits (CGA, 2016). Family-owned start-up business Sekforde is targeting both pub and bar groups and independents.

Sekforde for Rum is made with aromatic lime, while Sekforde for Whiskey includes delicate orange. Both use a subtle, balanced blend of natural botanicals and English spring water, with each lightly carbonated 200ml serve containing fewer than 40 calories. That means customers stay under 100 calories with a standard spirit single and under 150 calories with a

standard double - less than a large glass of wine or a pint of beer. They also come in well below the proposed sugar tax threshold, with no artificial sweeteners, flavours or preservatives.

rather than drowned in sugary cola or ginger ale. For operators, we’re expanding the serves for rum and whiskey – including both bourbon and Scotch - and the occasions when they can be enjoyed.

The two recipes were created on Sekforde Street in London, giving the business and brand its name. Founder Talula White’s husband Tom originally combined fruit and herbs with natural spring water to develop mixers which are as refreshing when combined with dark spirits as tonic water is with gin.

“Our approach is to honour the traditions and dedication which go into making premium whiskey and rum by pairing them with our dedicated Sekforde mixers, crafted with the aim of enhancing the beautiful flavour profiles in these spirits we love.”

She says: “Sekforde mixers are the first to be individually designed to complement and enhance the flavour profiles of rum and whiskey, not crowd them out.

Creating a bespoke mixer for each spirit, as well as developing new flavour combinations, is a genuine innovation and reflects people’s increasing desire to enjoy the flavour of craft spirits in new ways.”

“Unlike tonic waters, there is no quinine in our recipes. Without the need to balance this strong flavour, we use less than half the sugar found in a conventional mixer.”

Consumer demand She adds: “Our taste trials show that consumers welcome new ways to enjoy dark spirits, especially with new and interesting botanical flavour combinations,

Taking bar staff skills and speed of service into account, Sekforde is as easy to mix behind the bar as a G&T, creating a refreshing long drink in seconds, with the sophisticated profile of a cocktail in a simple serve. Branded glassware and POS promoting the serves are available.

The Sekforde Perfect Serve: • Sekforde for Whiskey: Orange and a hint of rosemary help develop the subtle toasted grain sweetness. On the finish, the oak, dried fruit and spice flavours are highlighted by our combination of bitters. Serve in a tumbler or bowl glass with ice and a twist of orange peel and if liked a sprig of rosemary.

• Sekforde for Rum: Lime and green herbs give a sophisticated edge to the molasses or tropical fruit sweetness of the spirit.

There is a bitter sweet finish, lifted with a touch of mint. Serve in a tumbler or bowl glass with ice and a twist of lime peel and perhaps a sprig of mint.

For more information: W: www.sekfordedrinks.com E: enquiries@sekfordedrinks.com Twitter/Facebook: @Sekfordedrinks, Instagram: sekfordedrinks

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March 2017

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4736 Based in Stoke on Trent Rondeau Leisure have been successfully supplying the UK outdoor furniture market with ethically sourced quality furniture from around the world for many years and are delighted to have been recently appointed the sole UK and Ireland Distributor for Canadian manufacturer CRP Product’s ground breaking 100% recycled plastic furniture.

10-years of Arizona UV spectrum, the rich colours will last for generations.

Established over 30 years ago CRP Products are a Canadian based family business hugely committed to protection of the environment.

Their manufacturing is highly automated using robotics and CNC machinery in a newly commissioned 300,000 sq ft factory situated close to Toronto. Utilising a process of recycling plastic first discovered in the UK during the sixties production of this recyclable furniture now annually diverts millions of plastic milk containers from our oceans and landfills and produces beautiful, grain-finished furniture.

The material has the same warmth, and grain finish as wood, yet it is vastly superior in many ways. Unlike wood the extruded lumber will not rot, split, or crack.

The 7/8� material gives the furniture its solid, guaranteed structure. With a beautiful solid colour finish there is no need to ever paint or stain these pieces. Being crafted from recycled plastic means these pieces are completely water and fungal resistant.

The material maintains its form in all weather conditions and never needs to be stored indoors.

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It is exceptionally comfortable, completely maintenance free and available in 16 rich, lasting guaranteed colours, tested in

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branding using colour, size and engraving.

The CRP Product range meets all of these requirements and additionally offers a 5 year manufacturers guarantee for commercial use, extended to 10 years for domestic use.

We are attending ScotHot for the first time to launch this product range into the Hospitality sector. This sector is a key market for our products, the show will enable potential customers to see first hand the variety of high quality furniture we can deliver to them.

We see this new range of Canadian outdoor furniture having a major impact on the UK hospitality sector as it delivers cost effective, stylish, high quality furniture manufactured from ethical sources - a perfect solution for the hospitality sector.

News

European Shuffleboard launched at PUB17

European Shuffleboard has announced plans to distribute the game’s tables to bars, coffee shops and cafes across the UK from its head office in Liverpool after a hugely successful UK launch at Pub17.

food and drink turnover.’

Shuffleboard has enjoyed a renaissance in recent years in the USA and Scandinavia where thousands play the game weekly and European Shuffleboard, which is based in Norway, is now bringing it to the UK. There is even an ongoing campaign to secure shuffleboard a place in the Olympic Games.

European Shuffleboard uses only the Rolls Royce of shuffleboard tables – made by Champion Shuffleboard in Richmond Hills, Texas, using high quality Canadian hardwood which is covered in a durable and high grade polymer coating to help improve performance, especially designed for the changing European climates. They offer an impressive 20-year warranty on the playfield and Champion Shuffleboard tables are the tables used in all major professional shuffleboard tournaments.

In July 2015 craft brewers Brewdog installed three 22ft European Shuffleboard tables in their Leeds Shuffledog bar.

Their popularity has been so impressive that they are already in discussions about further roll outs.

Dafydd Evans of European Shuffleboard, says: ‘Our clients tell us that their European Shuffleboard tables bring in customers they would not normally see. The players bring in money in hire fees – thousands of pounds per table each month at our home in Norway - but they also significantly boost the general

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March 2017

‘It’s a very sociable activity - it’s great fun to play but also to watch other people playing. Everyone has their own special method; it’s a game of skill, technique and tactical knowhow.’

For the leisure market, a free smartphone app has been developed which players use to help organise shuffleboard tournaments.

Shuffleboard is similar to curling but is played on an indoor table which can be either 12ft or 22ft table long.

The objective is for each player to slide

their ‘puck’ as near to the end of the table as possible. Each table is covered in tiny balls of silicon which help the pucks slide.

www.europeanshuffleboard.com/gb

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There are four games set up in London and Brighton, and a portable game available for festivals and events.

Their dedicated team of hosts guide players through challenges from one of the only immersive theatre companies to truly merge interactive theatre with escape room games.

Handmade Mysteries (HMM) is a gaming company founded in 2015 by Ben Tucker and James Addy.

They both share a fondness for game design, theatre and clue solving. At the time they were also seeking their own escape from the daily grind. They followed the idea of crossing over interactive theatre with the crystal maze and escape room concept.

A NEW GAMES COMPANY IN LONDON AND BRIGHTON

Handmade Mysteries is an escape room company with a difference. Their games are hidden within the depths of historical pubs in London or Brighton and brought to life by boisterous characters, elaborate storylines and interactive

theatre.

There are currently two games to play, with a third game soon to be launched called ‘Poppa Plock’s Wonky Workshop’.

The two current games are called ‘Lady Chastity’s Reserve’ and ‘Plumbottom’s Magnificent Return’.

LADY CHASTITY’S RESERVE Teams venture through an hour of hilarious clue solving as you attempt to win Chastity’s fabled aphrodisiac wine. Win and wet your whistle, or lose and wet your pants. 2- 6 Player Game.

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News

Luxardo launches Bitter Bianco for White Negroni and aperitifs Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo.

very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

At 30% abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo Global Brand Ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles.

Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish. It is distributed by Cellar Trends Ltd, and the guide retail price for a 70cl bottle in shops is £16. For UK trade enquiries:sales@cellartrends.co.uk

Marketing Manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the lineup of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it ismixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon.

Luxardo Global Brand Ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a

Luxardo White Negroni • 1 shot (25ml) Luxardo Bitter Bianco • 1 shot (25ml) gin • 1 shot (25ml) white vermouth Method Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter BiancoGin & Tonic • 1.5 shots (35ml) gin • 1 shot (25ml) Luxardo Bitter Bianco Method Mix over ice and top up with tonic water.

Add a squeeze of fresh lime and stir.

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March 2017

Hogarths Gin Palace makes Blackpool light up even more Blackpool is shining even more brightly than usual. The tenth of the UK’s splendid Hogarths Gin Palaces opened in Blackpool at the beginning of March, just in time for gin aficionados to get into the swing of things before the GinFestival.com Blackpool the following week.

Hogarths and Gin Festivals, a series of national celebrations of this wonderful spirit, have one particular gin in common: Brockmans Gin. According to the owners of the Gin Palace ‘everyone loves Brockmans’.

Brockmans is the Festival favourite up and down the country and Brockmans - which is served in Hogarths’ outlets in Bolton, Preston, Leicester, Wakefield, South Shields, Hereford, Newport, Swansea and Ilkeston – is also a firm favourite amongst their Gin Palace customers. In fact you could say it’s gin royalty at the Palace.

Gary Roberts, Operations Director of Amber Taverns Ltd which owns the 10 Hogarths, explains why the idea has been so popular, enabling the group to expand to 10 outlets in just two years. “The format is simply to create a warm & friendly ‘community pub’ and have an additional premium offer by way of a Gin Palace. We offer around 200 gins at any one time, all beautifully served in a Spanish style large balloon glass with a choice of mixers and garnish.”

He adds: “A regular comment from new customers is “I don’t like Gin” but quite often it is the tonic they don’t like. We introduce these customers to one of our best-selling gins Brockmans - and have a perfect serve garnished with Blueberries and Blackberries. To date, everyone has loved our Brockmans’ serve - even those who ‘hate’ gin.”

Of course, it’s not just good news for drinkers.

The new outlet has created 24 full and part-time jobs.

Hogarths Gin Palace is at 22 Clifton Street, Blackpool FY1 1JP and is open daily from 2nd March from 11am until Midnight and until 1am on Fridays and Saturdays.

GinFestival.com Blackpool is being held in the famous Tower Ballroom on 10-11 March.

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Cider Feature

HIMACHAL – PREMIUM INDIAN CIDER Himachal cider is the result of an idea developed by a Yorkshireman, David White and his Indian friend and business partner, Clive Fernandes in the summer of 2014. David and Clive had worked together in the IT industry for nearly 25 years and were looking for an entirely new direction and business opportunity.

Having a passion for Indian food and the odd libation to go with it, they recognised that the growth of Indian or Indian style beer as a curry accompaniment might give them an opportunity to find a market for a new drink to complement the spicy food – Indian cider.

India, and particularly the northern Himalayan state of Himachal Pradesh has a long history of apple cultivation producing and exporting high quality eating apples but without any substantial history of cider making. On visits to India the two business partners looked for potential suppliers and the technology and equipment required to enable them to create a new cider, entirely authentically, in India using Indian apples. The cidery is located just outside the hill station of Shimla nearly 7000 feet above sea level and produces a traditional style cider using old fashioned, labour intensive techniques with the entire growing, production and bottling taking place in Himachal Pradesh and so Himachal cider was born.

David and Clive took various established British ciders out to India and worked with

local craftsmen to create a new cider that would be clearly recognisable to English cider drinkers but remain true to its unique origins and heritage. The partners had always had the intention of producing a hand crafted natural product and unlike the vast bulk of factory made British ciders they wanted a cider with no added sugar.

The fantastic Himachali apples provided enough sweetness to enable them to craft a lightly sparkling, medium dry cider without the need for added sugar and the result is that Himachal is one of the healthiest ciders on the market being relatively low in calories and very low in carbohydrates when compared to its competitors.

Himachal raised launch capital through a crowdfunding programme in the UK and Himachal cider finally arrived and hit the shelves early in 2016 where it was initially marketed principally to Indian restaurants.

David and Clive, whose IT business operated from Burnley in Lancashire set up the UK end of the cider business in the same area and focused their early sales efforts locally in Yorkshire and Lancashire but increasingly across the UK as demand for the product developed.

Himachal also developed other sales channels and sells directly online through www.himachalcider.co.uk and also to a growing number of specialist retailers and non-Indian bars and restaurants.

Clive led the charge at a range of food festivals across the UK throughout the summer of 2016 exposing Himachal to a wider public and helping us catch the eye of restaurants, retailers and distributors at the same time. The festival events will be expanded greatly in 2017 and Himachal will be seen at food festivals across the UK on most weekends during the coming summer.

Distribution is challenging for a small business like Himachal and catching the eye of the big distributors who dominate the UK drinks market is difficult.

Himachal doesn’t have the resources of the big brewers but has been able to support its restaurant customers with beautiful custom made glassware and a range of offers and promotions.

Himachal is also working hard to develop

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its domestic business in India where cider drinkers currently have very limited options and they are planning initially to focus on the tourist areas such as Goa and Kerala as well as the big cities such as Clive’s hometown, Mumbai.

The key to Himachal is its authenticity, Indian restaurant goers may have seen other “Indian” ciders in recent months but like much of the Indian beer in the market it is invariably brewed here in the UK and has only the most tenuous links to any kind of Indian origin.

Himachal cider is the real thing. An Indian cider that is actually crafted and produced in the Himalayan foothills of Northern India

www.himachalcider.co.uk

the curious blue Brockmans Gin brims with blueberries, just one of an assemblage of delicious dark berry and other botanicals that make up the intriguing taste of a gin that is truly ‘like no other’.

The soft berry notes marry beautifully with the Bulgarian coriander, which has an aromatic, gingery orange flavour,

and with the dry, bitter-sweet peel of Valencian oranges.

To celebrate the berry notes present in the gin, Brockmans’ first new cocktail of 2017 is The Curious Blue.

Created for Brockmans, this cocktail combines blueberry flavours, citrus and ginger beer, all of which complement the subtle and smooth

Curious? Pick up that distinctive and tactile black bottle and create a Brockmans Curious Blue...

Method Shake the first 4 ingredients with ice.

Strain into a tall Collins glass filled with a few dry ice pellets topped with ice cubes and then top with the ginger beer.

Ingredients: • 40ml Brockmans Gin • 10ml Blueberry liqueur • 10ml Lemon Juice • 60ml Blueberry puree (bought in a sachet or home-made) • 50-70ml Ginger beer Garnish • Dry Ice (Dry ice is optional but brings a little extra magic to the drink) • Blueberries or mint

botanicals in this super-premium 40% ABV gin.

The Curious Blue

Garnish with a mint sprig and a knotted bamboo skewer or a cocktail stick with 3 or 4 blueberries.

www.brockmansgin.com

March 2017

35

Showsec Feature

showsec crowd management SUMMER is fast approaching now . . . and with it a great sense of excitement and anticipation about the major outdoor events which create so many wonderful experiences.

Once again in 2017, there will be no shortage of memorable occasions to choose from and, in the vast majority of cases, audiences will enjoy great entertainment value for their money.

The smooth running of any major event relies on crucial contributions from qualified teams of operational staff across different areas, one of which is crowd management and security.

The availability of SIA-licenced staff has become a big resourcing headache for the security industry, however, one which could lead to premium prices for licenced professionals inflating the price customers pay for a ticket or even events being cancelled due insufficient numbers.

That is becoming a very real prospect, especially during peak periods for the events industry, due to the alarming shortfall in SIAlicenced staff being felt by security companies and putting pressure on them to deliver on even the minimum of requirements in such circumstances.

Leading organisations and companies in the security industry came together recently to conduct a fact-finding survey which will hopefully help to shape the future for all concerned.

The United Kingdom Crowd Management Association worked closely with the Football Safety Officers Association on this project, which was supported by the Security Industry Authority, to benchmark the current state of the industry and provide direction moving forwards.

There was an excellent response to the survey which was prompted by figures showing that there had been a 20 per cent drop in renewals of SIA Licences over the past three years.

As Chairman of the UKCMA and Managing Director of Showsec, Mark Harding has been an influential force behind the campaign to obtain a clearer picture of what is required.

He commented: “As an industry, we have the capacity to rise to the challenge and deliver the standards of service which are required. But this is not just about what the industry can provide, commercial organisations must decide what product they want.

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March 2017

“They are the drivers and they can have the strongest influence upon the development of security standards. Unless we find the right solutions to shape our future, the prospect of premium prices for qualified staff during peak periods or indeed events being cancelled due to a shortage of licenced staff may be not that far away because of the worrying fall in standards.”

He added: “The Government also needs to be aware that the service considered to be an extended arm of the Police Force in their eyes is diminishing significantly in numbers and cannot therefore be as much of a deterrent for the increased terrorist risk.”

As a market-leading crowd management and event security specialist, Showsec are as wellequipped as any to rise to the challenges ahead with robust recruitment, training and booking operations in place within the Company’s Product Resourcing Department.

Innovative training and development programmes across the whole business have underpinned their growth and success, while a commitment to setting high benchmarks and influencing industry standards has been a key element of that approach.

Showsec have worked closely with academic institutions to develop qualifications and degrees which embrace changes within the industry and ensure continuous progression, so that clients, public safety and staff all benefit from that investment.

It provides a clear career pathway for those coming into the industry and gives them the best-possible chance to fulfil their potential, a fact which is supported by so many of the Company’s current management team having climbed that ladder.

“At Showsec, we have invested heavily in delivering training and development programmes which enable those who join the

industry to acquire all the necessary qualifications and fulfil their potential in progressing to a permanent role,” commented Harding.

“But we need to find the answers to a lot of questions, such as why are people not entering the industry in the numbers that they were a few years ago, and why are we not retaining those who do decide to pursue what is broadly casual employment initially.”

He added: “The distribution and demands for services are largely restricted to evenings and weekends, as well as large-scale events and peak periods, so there is not a consistent and sufficient workload to maintain permanent, full-time positions for many.

“Yet here at Showsec, we can point to so many great examples of people who have decided to pursue this opportunity and are now occupying key full-time posts.”

Showsec recognise, however, that more needs to be done to ensure they have a sufficient number of licenced professionals to meet their operational commitments and growth, which is why they have given their full backing to the survey.

“By obtaining a clearer picture of the current state of the industry through this survey, we can use that evidence to shape the future and make it more attractive to not only work in the security industry, but also follow a career path,” said Harding.

“That way, the industry can make up this shortfall in qualified staff and ensure that all events, however large or small they may be, can be staffed from a security point of view in the appropriate way, so adding to the enjoyment of the public.”

For more details about the crowd management and event security services Showsec can offer your company please visit the website:

www.showsec.co.uk

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March 2017

37

News

Colston Hall

unveils £48M Refurbishment Plans

Bristol’s Colston Hall, which celebrates its 150th anniversary in September, has unveiled plans for a £48m refurbishment to make it a world-class music hub for the South West, February 8th, 2017.

The latest artist’s impressions of the ambitious project, which will involve remodelling and upgrading the Main Hall, Lantern cellars and historic foyer spaces to improve facilities for audiences and performers, have been revealed.

A public consultation exhibiting the new plans opened 8th Feb, 2017, and people are being invited to comment on the proposals before a formal planning application is submitted later this year.

The charitable trust which runs the city centre venue says the improvements will benefit artists and producers as well as audiences, improving the acoustics of the performance areas and opening up new venues in parts of the Colston Hall which are currently unused.

Louise Mitchell, Chief Executive of Bristol

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March 2017

Music Trust, speaking at the launch of the public consultation, commented: “As we celebrate the 150th anniversary of Colston Hall we enter a key stage in the second phase of our transformation programme.

The venue’s historic cellars will be used again for the first time in 100 years, turned into educational workshop spaces, a hub for performing arts business enterprises and a new performance area.

“The Hall hasn’t been updated since the 1950’s, so it’s long overdue a refurbishment that will give Bristol and the West Country a world class venue to be proud of.

Colston Hall’s frontage will also be restored and a new restaurant will be built where the venue’s old ticket office currently sits.

“Today, we invite the public to view our plans for the Hall that will transform it into a performance centre fit for the 21st century and secure its place as a leading national arts centre for the next 150 years.”

The ambitious plans represent the first major improvements to the performance spaces in the Colston Hall for the Festival of Britain in 1951. Since then the likes of The Beatles and The Rolling Stones have played there, but it is the only major concert hall in the UK not to have been redeveloped in recent times. This work forms phase two of the venue’s redevelopment following the construction of a £20million new foyer space opened in 2009.

The plans, by architects Levitt Bernstein, will see the capacity of the Main Hall increased and major changes to the stage, making it more flexible and able to accommodate larger bands and orchestras and more production equipment.

The Colston Hall’s second venue, The Lantern, will be redeveloped into an elegant and versatile performance venue with flexible seating technology.

The plans are available online at: www.colstonhall.org/transformation/ public-consultation

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Drink News

Molvino Fine Wine & Spirits start strongly in 2017 with a new restructured Management team and operational expansion

Be At One reveals key trends shaping the UK’s burgeoning cocktail culture Group unveils results from annual survey of 5,000 guests

Molvino Fine Wine & Spirits are moving into 2017 with a new restructured Management team and operational expansion that includes representation in London, Liverpool and Edinburgh.

“As a privately owned family business with a team of enthusiastic professionals having experience of the industry Molvino offers a complete concept to beverages where we source quality products from all around the world with specific interest from Moldova and Eastern Europe where our distilling partnership allows us to utilizes some of the greatest produce resources in the industry.”

The UK is fast becoming a nation of cocktail connoisseurs with quality of drinks and experience the key drivers for today’s drinkers when choosing a venue for a night out.

The UK’s leading specialist cocktail bar group Be At One, which operates 31 venues across the country, has revealed insights from its annual guest survey, completed by more than 5,000 customers, and providing a comprehensive look into the UK’s booming cocktail culture.

Premiumisation is leading the way, with consumers now consistently ranking quality of drinks of higher importance than quantity during social occasions. Be At One guests are consistently drinking better – spending the same amount of money or more when they are out, with 77% happy to pay more for a better quality cocktail. Six in 10 (58%) guests state they can tell the difference between different spirits brands.

says Director of Business Development & Sales Mark Ingram

The survey also reveals that male drinkers are increasingly developing the taste for cocktails, with almost a third (29%) drinking a cocktail every time they go out.

Molvino offers great potential in the market where there is a need for high quality, award winning products that are packaged in a unique and stylish way to attract the consumers interest and deliver a premium product at a competitive price.

Regionally, the most enthusiastic cocktail drinkers can be found in Milton Keynes, Cardiff and Brighton. Looking at responses overall, four in 10 guests (regionally) say they will drink a cocktail every time they go out, compared to 34% in London. The capital’s drinkers are prepared to spend the most, with almost half (47%) willing to pay between £8-10.

Molvino will be showcasing their range at IMBIBE LIVE 2017 this July. sales@molvino.co.uk

www.molvino.co.uk

Exploring findings on current drinking trends and preferences, the research reveals that quality of drinks and a great experience, along with value for money through a happy hour, are the top reasons cited by guests when choosing a venue.

Regional drinkers value the quality of atmosphere and experience far more than promotions, such as happy hours. In contrast, London drinkers were found to be more demanding of deals in order to entice them into a venue, indicative of the wealth of options open to them in the capital.

Be At One has seen total cocktail sales across its bars rise by 406% since 2012, reflective of its growth and the impact of enhanced photography, menu design and flavour development. In 2016, the company sold almost two million cocktails at its sites.

Since its introduction to the menu in 2013, the Porn Star Martini has seen 1,449% growth in sales and remains by far the most popular cocktail on Be At One’s extensive menu – representing 15% of all cocktail sales, with the group selling 1,500 per day across its 31 bars (over 500,000 per year).

In keeping with rising consumer demand for healthier alternatives, the group is also seeing strong growth in its range of ‘virtuous’ cocktails, which now account for around 7% of its sales mix. Be At One continues to work hard to reduce the use of sugar syrup in its drinks, using natural alternatives.

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march 2017

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Caterparts has over 25 years’ experience in supplying spare parts for kitchens, bars, coffee shops, restaurants, staff canteens – in fact Caterparts supplies parts to every possible type of catering enterprise in the UK.

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Drink Feature

Slingsby Gin takes home Double Gold for Navy

Strength Gin at China Wine & Spirits Awards Harrogate-based artisan gin, Slingsby, has been awarded a double gold medal for its Navy Strength Gin at the prestigious China Wine & Spirits Awards (CWSA) for Best Value 2017.

Launched by Spirit of Harrogate in August 2016, Slingsby Navy Strength Gin is bottled at 57% abv and has great body and intensity, with a smooth finish.

As the major springboard for wines and spirits entering into the Chinese drinks market, this award comes as welcome boost for Slingsby Gin who is rapidly expanding its listings into new regions with international plans on the horizon. The 100-strong panel of CWSA judges all have the professional ability to purchase alcohol for China and Hong Kong.

Marcus Black, Co-Founder and Managing Director of Slingsby Gin, comments:

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March 2017

“With export being one of our focuses for 2017, we were very excited to be awarded such a prestigious award from the CWSA – the biggest and most prestigious wine and spirits competition in Hong Kong and China.

“We have spent the last 12 months really focusing on key areas in the UK and now we have developed the brand/ product range and attracted a good following here, the natural next step for us is to expand internationally and explore new markets and opportunities.

Whilst our brand and ethos are very much synonymous with Harrogate, we are excited to take the Slingsby brand to the next level.”

This news follows Slingsby Gin just welcoming their 10,000th customer into its Spirit of Harrogate retail store, where they host popular Gin Experience packages and are constantly innovating with new flavours.

Lighting Feature

Chantelle Lighting is shaping the hospitality industry in terms of creating and manufacturing stunning lighting products.

The company was born some two and a half decades ago, as Anthony Holly, Managing Director, focused on a vision to offer a personal service from inception, through to implementation and completion.

Chantelle Lighting is approached regularly with requests for the relatively straightforward, to the weird and wonderful and every project undertaken is done so with commitment, creativity and a desire to produce the very best product for every customer.

A recent project at Asian restaurant M18 in Stanmore, London was the perfect opportunity for Chantelle to provide a number of gorgeous fittings, following a refurbishment of the restaurant. The team worked closely with the owner to come up with a high end, elegant lighting concept,

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March 2017

which was also on budget.

Copper is a fantastic material for warmth, so this was incorporated into the lighting solution; the stunning Ombre range fitted this brief perfectly, and 40 of the fitting named ‘Flow’ were hung in a mesmerising cluster above a private booth area, adding to the mood and atmosphere.

Personalised LED copper pendants with the word M18 cut out were manufactured

by Chantelle and these were placed over the dining area tables, mirroring the M18 logo on the outside of the building.

Six LED colour changing rings are visible across the restaurant and look striking and effective against interiors such as the deep button seating and fabric panelled ceiling. Adding to the copper theme, ten retro up/down wall lights were sprayed in Chantelle’s copper finish to complete the brand-new look of the venue.

A truly beautiful refurbishment of the venue, made even more visually striking with smart, prominent lighting products

by Chantelle Lighting.

Featured image: M18, Stanmore

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Chantelle Lighting

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Product News

Bestway shines with Essentially Cleaning brand launch Bestway Wholesale is helping catering and foodservice customers meet the highest hygiene standards with the launch of the Essentially Cleaning brand, a dedicated, good-value range of professional quality products.

The launch of the 40-strong product range comes amidst high levels of concern about hygiene standards in the sector. Outbreaks of norovirus at several restaurant chains made media headlines during 2016, while an investigation of FSA figures showed that 1 in 13 restaurants and 1 in 7 takeaways in the UK have failed food hygiene inspections Tony Holmes, Bestway’s Sales Director for foodservice and retail, said, “Catering businesses are under the spotlight, both from local authorities with the responsibility to shut down operators who fail to comply with hygiene regulations, and from customers who, understandably, expect the highest possible standards of cleanliness whether they eat out or order a takeaway.

“The launch of the Essentially Cleaning range, alongside our successful Essentially Catering brand, gives customers a clear focus for their cleaning requirements, with the right solution for every area of their business.

“This is the most comprehensive cleaning & hygiene range on the market, with professionally-formulated products tailored to the needs of commercial businesses, while delivering the great value that Bestway Wholesale is known for.”

The Essentially Cleaning range spans everything from general-use products such as washing up liquid, disinfectant and bleach, to specialist lines such as beer line cleaner, glass renovator and heavy duty sink unblocker.

All products are clearly labelled for ease of use by staff, and fully tested and accredited to relevant standards, including EN1276 and EN13697. The full range is also clearly colour coded across seven different areas: kitchen, floor care, dishwashing, bar & cellar, housekeeping, washroom, and laundry. Each product has a unique code to enable customers to identify the appropriate product.

Holmes added: “Essentially Cleaning is a one-stop shop for the full range of wholesale cleaning products. All the products are available from Bestway and Batleys depots, as well as for delivery.”

Product guide - including wall charts, application methods and cleaning record for each product; Hygiene System - A reference guide for cleaning procedures; Training - A guide covering essential aspects of chemical safety within the workplace, including a training record sheet; Data Sheets - Easy access to the legally required product data / COSHH sheets for the range.

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March 2017

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NEW FROM ARTIS: STACKABLE BOXES FOR YOUR TABLETOP Making their debut in the newly launched 2017 Artis catalogue is this funky range of stackable wooden tabletop condiment and cutlery holders, which will readily find a home in many casual dining establishments.

WOODEN CONDIMENT HOLDERS These new partitioned wooden boxes are perfect for storing condiments, napkins, sauces and cutlery, thus keeping the tabletop neat and tidy. There are two different size boxes in three different

colours, each finished with a distressed look. When not in use these boxes stack, which make them perfect for space saving storage.

The large box has six compartments and measures 17 x 27 cm. The smaller version is 17 x 17cm and has four compartments.

Each is available in a choice of white, turquoise or green finishes. Prices are £24.60 for the large version and £18.95 for the smaller one.

The tabletop wooden condiment holder

is just one of hundreds of new products making their debut in the 2017 Artis catalogue, which is available now.

For your own personal copy call: 020 8391 5544 Alternatively, the catalogue is available to download online at: www.artis-uk.com/downloads

www.artis-uk.com/downloads

NEW FROM ARTIS: SPECIALIST PIZZA KNIVES BY TRAMONTINA Now there’s a dedicated knife that is specially designed for use with pizzas. It’s from steak knife specialist, Tramontina and distributed in the UK by leading tableware supplier, Artis. The new knife is just one of hundreds of new products featuring in the 2017 Artis catalogue, which has just been launched.

SPECIALIST PIZZA KNIVES BY TRAMONTINA Brazilian manufacturer, Tramontina, is bringing fun and functionality to cutting pizzas with the introduction of a speciality

knife with a specially designed curved serrated blade, which cuts, rather than tears the dough. Immediately noticeable about the knives is the unique design featuring a cut-out in the blade of the word ‘pizza’. The same knowhow and workmanship that goes into Tramontina steak knives is evident in the new pizza knives. They are offered in a choice of red or black polywood handles and are fully dishwasher safe. They are finely balanced to be ergonomically comfortable in the hand and really make a statement at table.

PROMOTION: 25% INTRODUCTORY DISCOUNT Packed in cartons of 12, they have a list price of £3.05 each. However, until 31st

May, Artis is offering them with a 25% introductory discount, bringing the price down to just £2.29 each.

The Tramontina pizza knife is one of hundreds of new products making their debut in the 2017 Artis catalogue, which is available now.

www.artis-uk.com/downloads March 2017

47

Drink News

Birmingham events company

NEW LOOSE LEAF TEA RANGE FROM DRURY says

“hola” to Spanish market Innovative new packaging differentiates teas by origin

Contemporary Event Structures to open Barcelona office A Birmingham company is expanding into the warmer climes of the European events market.

Contemporary Event Structures (CES), a specialist provider of event management services and unique temporary event spaces, is opening new offices in Spain.

The company, which is based on Hayward Industrial Park and works with clients including Bentley, Lamborghini and the BBC, is setting up shop in the cosmopolitan city of Barcelona.

The move builds on CES’ existing relationship with prominent European trade fair institution Fira Barcelona, and in particular with the organisation’s expansive and modern events venue in the city, Gran Via.

In response to a growing demand for quality leaf tea from an increasingly more knowledgeable and discerning clientele, The Drury Tea & Coffee Company, London-based speciality tea blender and coffee roaster, has repackaged its extensive range of over 120 loose leaf teas. The tea varieties are clearly differentiated by region and tea type.

NEW DRURY LOOSE LEAF TEAS In all, there are 10 different pack designs: • • • • • • • • • •

Teas of India Teas of China Teas of Sri Lanka Teas of Japan Teas of Africa Teas of Taiwan Traditional Teas (Blended) Earl Grey Teas Flavoured Teas Infusions

The packs feature the iconic Drury blue and each region or tea type is differentiated by a design of teapot appropriate to the tea contained in it.

The new packaging will guide caterers through the extensive Drury tea range

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March 2017

and help them select the best tea menu for their establishment.

The full tea selection includes black, green and white teas, semi-fermented teas, tisanes, fruit infusions and flavoured teas. All Drury loose leaf teas are carefully selected, and where appropriate, blended by the Company’s own in-house team of tea experts, whose considerable skill produces balanced blends that deliver flavour, strength and colour.

The new range is packed in various weights from 50 to 125g depending on the tea type chosen. Caterers may purchase just one pack, subject to a minimum mixed order of £50.

Prices range from 75p to £6.00 per pack depending on the product.

Says Drury Director, Marco Olmi:

“The different teapots and the designation by region is aimed at helping caterers pick their way through our extensive range of loose leaf teas.

With 120 plus to choose from and a little advice from us, they should have no difficulty building their own tea menu or selecting a ‘house’ blend.”

CES’ Spanish brand, Carpas Hinchables literally ‘inflatable tents’ in Spanish - is already up and running.

Spain’s event sector is thriving and not just in Barcelona; more than 50 Spanish cities are considered specialists in conferences and exhibitions. They boast well equipped venues sporting all mod cons; advanced infrastructure with new terminals in international airports and the biggest highspeed rail network in Europe; and a good range of quality accommodation options.

Throw in a year-round attractive climate, beautiful natural scenery, fascinating culture and amazing food, and it’s no wonder that event organisers and their delegates are flocking to Spain – and that CES wants a taste of the tapas.

Gavin Miller, CES Director, commented: “There’s a real buzz around the event industry in Spain and the sector is expanding, so it’s an ideal platform for us to fully launch our services on the continent and grow our business.

With our strong existing links in Barcelona, it makes perfect sense to take that a step further and make the city our European base.

“This is ultimately our first move towards developing our global reach, as we have plans to open more international offices later this year.”

You can view CES’ Spanish website here: www.carpas-hinchables.es/

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