Venue Insight Magazine - November/December 2015

VENUE

INSIGHT

NIGHT TIME INDUSTRY MAGAZINE NOVEMBER | DECEMBER 2015

London, West End Tiger Tiger Multi-Room Bar & Club

Q&A Interview with Simon Boulind

Funktion-One Win Golden Moon Award

www.venue-insight.com

The Green Room

Selected Installations:

Void Acoustics designs, manufactures and distributes advanced professional audio systems for the installed and live sound market sectors. The company oers an evolved series of audio solutions that encompass loudspeaker systems, power ampliiers, control electronics and accessories.

voidacoustics.com

Contents

Editor David Sullivan editor@venue-insight.com 01634 568927

Hello! And welcome back. Our November / December issue continues to give

you all you need to know about the night time industry with an exclusive interview from International DJ Simon Boulind, the regular news, spirits focus and the sound and lighting sector.

Publication ManagerS Andy Morfey andy@venue-insight.com 01634 568928

The team and I are also proud to announce we now have a monthly column from our new friends Kate Nicholls at the ALMR, giving all the up-to-date goings on through their eyes as well as our sound and lighting specialists PSL offering their knowledge and knowhow on how to make the most of your sound and lighting.

Jon McIntosh jon@venue-insight.com 01634 568928

With, dare I say it, Christmas rapidly approaching now, there will be Christmas spirits and serves and on the tail end of that, the ongoing trend of adult soft drinks which we think will be huge for the 2016 Dry January. I also have our monthly Venue Insight looking into Tiger Tiger London’s refurbishment.

Design Karl Speller design@venue-insight.com 01634 568927

I hope you enjoy the read as much as the other editions (the feedback I have gained from all our readers is amazing!) and the magazine will be back again just before Christmas with our December / January issue!

publisher Robert Robinson Crystal Design & Media Ltd 01634 568925

If you are in the trade and have any interesting comments or have recently completed an installation, please forward your material to me and I will look at publishing this in our next edition.

David Sullivan - Editor

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Features

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8. Tiger Tiger 12. London Cocktail Week at Alchemy Lounge 14. Q&A Interview with DJ Simon Boulind

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36

16. Funktion–One 24. Christmas Spirits 30. Soft Drinks

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31. Thor 36. The Green Room 40. Shot Trends with Sourz 48. Cocktail Recipes Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received.

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

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

Friends of Venue Insight:

Front Cover image supplied by Tiger Tiger www.venue-insight.com | Contents

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Expert Insights

PSL Performance sound & light ltd By adam hornblow - technical director

Many might agree that the sound & light aspects of our industry, those in which I am gladly and passionately involved, are largely unregulated.

It’s the experience of finding some of “Fred in his shed’s” sound installations that makes me choose this subject for my first rant… err… column.

It will always amaze me that anyone would choose to put a loud sound system in a room, paying particular attention to the visual aesthetics whilst ignoring nearly or even completely the implications of the room acoustics. It happens though, regularly, and certainly as a result over the years, the need for good quality audio has, to a greater or lesser extent, sadly diminished.

People will be satisfied with ghastly sounding music emanating from a phone and will be glad to put up with badly designed, cheap sound systems shouting at them in clubs and bars.

How did this ever happen? It certainly has.

Well, getting the sound system design right is half the battle, but really only half because the sound interacts with the room it’s in more than you can possibly imagine. The music arriving at your ears is AT LEAST 50% down to the room you’re in, get it wrong and it becomes an onslaught of unbearable proportions.

In layman’s terms we’re talking about echo, reflections, reverberation and resonance, all characteristics that we would rather do without when we’re trying to enjoy what the producer of a piece of music intended. So let’s be idealistic, we remove the roof, the walls, the doors and the windows and replace the floor with some soft grass or something similar and we find that these problems have all gone. Is this perhaps why festivals have become so successful? It’s certainly a contributing factor in my opinion yes. How do we recreate these conditions indoors though, surely that’s impossible? Well, to get shot of all the unwanted mess and leave a clean sound behind, we need to remove as much of the room interaction as possible and that is all about surfaces, angles and what we build rooms out of.

The average recording studio designer will consider all these facts and meticulously work to eliminate as much of it as possible, so why is it that some venue designers seem to think it’s alright to furnish a venue that plays host to loud music with as much glass, mirrors and ceramic content as they can possibly squeeze into a design? Perhaps it’s simply the fact that no one has ever made them think about it?

Without question, it really DOES make a huge difference.

Acoustic psychology plays a massive part in the success of venues and yet it is so rarely a part of the design consideration. Imagine a pizza parlour with marble tables, metal chairs with metal legs on tiled floors, glass and mirrors all over the place and a slowly rising cackle as the occupants shout to be heard over the crowd, the kitchen noise and the general volume of everything happening around them growing until everyone is practically shouting. Compare that experience to the subtle chat in a carpeted restaurant with drapes and table cloths and ask yourself this: where you would rather spend the evening putting the world to rights with friends over a bottle of wine or three? The answer is straightforward and it is the brain’s struggle to decipher the excess of incoming audio information that makes the venue of confused noise a subconsciously unpleasant place to remain for any length of time – perhaps a deliberate design consideration in some venues but not if we want our customers to stick around.

If you want your customers to stay put, provide them with something that makes them feel comfortable. That’s a given, certainly nothing new there, but failing to apply that thought process to the SOUND of the room itself when you’re going to play loud music in it is missing an absolutely obvious trick to me. Granted, it is of great importance to a select few but there are so many more who are simply not all that bothered, yet it has SO much impact on the success of so many businesses.

It’s absolutely possible to make any room sound fantastic and what’s more, it’s not even particularly expensive if you know a few clever tricks. On a number of occasions I’ve upgraded a venue sound system by changing what’s hanging on the walls or what’s up in the ceiling.

That combined with a few tweaks of a processor can often result in far better sound than investing thousands in a completely new setup. Wait a minute, I’m doing myself out of a job again here – I think I’ll stop there!

adam@psl.limited

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Expert Insights | november/december 2015

www.psl.limited

Expert Insights

Dusk‘til Dawn Last month, over 300 delegates from across the UK’s late-night sector joined to celebrate the vital work of the night-time economy and recognise the very best late-night venues. Amidst the glamorous surroundings of London’s Cafe de Paris, the ALMR held its annual Dusk ‘til Dawn event and crowned the seven winners of the 2015 Late Night Awards.

The awards themselves encompass all that is great about this fantastic sector and are as varied as the businesses themselves. We recognised the best in both food and drink offers, eye-catching marketing, pioneering team development and overall entertainment. We also singled-out an outstanding venue of the year and paid tribute to late-night mainstay Ministry of Sound with a special Icon Award.

It was a fantastic evening of entertainment and the positive feedback emphasised just how good late-night entertainment can be and the continued relevance of a sector that is worth supporting.

Speaking to the attendees, I was able to get a flavour of the enormous variety and depth of the offerings that can be found in our town and city centres, and what a crucial role they as part of their local communities.

The ALMR has been a longstanding and vocal supporter of our nightclubs and late-night venues and I have previously spoken at length about how important they are to the UK’s economy and cultural zeitgeist. These are unique, world-renowned institutions that foster young artistic and musical talent, give bands and DJs their first breaks and have been a feature of our night’s out for decades. The importance of late-night music venues in particular should not be underestimated and it was encouraging to see the recent report by The Mayor of London’s Music Venues Taskforce fighting their corner, making recommendations to ensure their existence and echoing much of what we have been saying for a while.

Last year, the ALMR published its Late Night Manifesto, outlining the steps we have taken, and will continue to take, to support late-night hospitality. Recently, we have also appointed Deltic Group Chief Executive Peter Marks, a man with over thirty years experience in the sector, to our board as part of our continued commitment.

The aim of the ALMR is to fight for a fair, free and flexible market for licensed hospitality and that includes the UK’s nightclubs and latenight bars. Our annual Late Night Awards are just one part of a wider range of work we undertake to promote the sector and recognising the very best it has to offer reminds us what a good cause it is.

ALMR Late Night Awards recognise the vibrancy of diverse sector The ALMR has honoured the best in the late-night sector at this year’s Dusk ‘til Dawn event.

Over 300 delegates representing the UK’s night-time economy gathered at London’s Cafe de Paris to see the presentation of the 2015 Late Night Awards.

ALMR Chief Executive Kate Nicholls paid tribute to dynamism and hard work of the sector and emphasised that the night-time economy was vital to UK plc, to the health of local town centres and to the safe social life of the its customers.

She went on to highlight the changes the sector had undergone over the past decade and the continued relevance of a sector that was worth supporting.

Awards were dispensed across seven categories recognising the vitality and diversity of late –night hospitality, with a special Icon award recognising the 25th anniversary of the Ministry of Sound nightclub.

Category List

winners List

Late Night Food:

Blues Kitchen

Late Night Drinks :

Marketing & Promotion:

Revolution Bars Group PLC Intertain

Service & Team Development:

Beds & Bars

Late Night The Entertainment: Deltic Group

Late Night Venue: The Forge (Novus Leisure)

Icon: Ministry of Sound

www.venue-insight.com | Expert Insights

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News Interview

Hogs Back Brewery wins BBPA Grain-to-Glass Award Hogs Back Brewery has won the prestigious Grain-to-Glass Award at the British Beer & Pub Association (BBPA) annual dinner and awards ceremony, for the first hop harvest from the brewery’s own hop garden.

The award recognises the Surrey brewer’s commitment to sustainability and engagement with the local community.

The team responsible for bringing the hop garden initiative to life – Managing Director Rupert Thompson, Head Brewer Miles Chesterman, Hop Manager Matthew King and Sales Director Gordon Thompson – collected the award at a London ceremony, attended by more than 400 senior pub and beer industry figures.

The Grain-to-Glass award is made to a business that has demonstrated excellence and innovation in addressing a significant supply chain challenge. BBPA Chief Executive Brigid Simmonds said: “Hogs Back Brewery is a worthy winner of the Grain-to-Glass award, with the judging panel particularly impressed by the involvement of the entire community in the hop garden.”

The 3,000 hop plants, cultivated on a 3.5 acre plot just over the road from the brewery, yielded a total of 18 zentners – a traditional measure of hops, equivalent to around 50 kilograms. The highlight was the first commercial harvest of the historic Farnham White Bine, a hop variety which Hogs Back has revived in the 250th anniversary year of its development by local hop farmer Mr Peckham Williams of nearby Badshot Lea, and which is not grown anywhere else in the world.

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News | NOVEMBER/December 2015

Above: Pictured at the BBPA awards ceremony are (left to right) Gordon Thompson, Sales Director; Rupert Thompson, Managing Director: Matthew King, Hop Manager; and Miles Chesterman, Head Brewer of Hogs Back Brewery.

“We’re absolutely delighted that our initiative has been recognised by the BBPA and our colleagues in the industry.

It’s a tribute not just to the team at Hogs Back, but also to all our friends and neighbours who have supported the return of hop growing to the Tongham area and even helped with the harvest it. The hop garden really seems to have struck a chord.

Growing our own hops has been a huge education but we really believe it is making us better brewers. Being able to go out into the hop garden and pick your own hops is a real privilege and a thrill.

You can’t get fresher or more local than that.”

Rupert Thompson, Managing Director of Hogs Back Brewery.

News

Smirnoff™ kick starts ultimate global music collaboration with musicians Kiesza and Djemba Djemba to celebrate launch of Smirnoff Electric™ Liqueurs “Ultimately, as an artist, I hope to inspire others to create, through my own creativity.

What excites me about #WhatWeBring is that its aim is to show how creativity is all connected, and spawns multiple extensions of new inspiration, from a single source, Artists feed off of one another and drive each other forward with their reinterpretations of existing ideas. I’m truly excited to see how different minds re-invent ‘Give It To The Moment.”

Kiesza.

Smirnoff’s latest music partnership celebrates the power of inclusivity to fuel the #WhatWeBring social movement

Everybody has something unique to bring to the night, and when they do, the good times get even better. This inclusive idea is the inspiration behind #WhatWeBring, a movement led by some of the most talented young electronic dance music artists from around the world, to launch an innovative new product line: Smirnoff Electric™ liqueurs.

Recognising how the power of music can bring different cultures and communities together, Smirnoff has partnered with Kiesza and Djemba Djemba making their latest song “Give It To The Moment,” the music for the #WhatWeBring movement. Everyone around the world is now being invited to contribute, collaborate and bring whatever it is they bring to make good times better.

‘Give It To The Moment’ music video – which has recently launched - embodies the #WhatWeBring movement capturing and celebrating diversity in all its forms – different ages, races, genders, sexuality, cultures and styles. The video is a montage of beautiful and energetic storylines including a same-sex wedding celebration on a crowd Bangkok street involving revelers from all walks of life. www.venue-insight.com

“We see a global generation emerging who simply believe the world should be a more inclusive place. At Smirnoff, we believe that too. #WhatWeBring is more than a single music track, and more than a new product release.

With it we’re aiming to create a global social movement that is driven by Smirnoff’s core purpose – inclusivity. We’ve partnered with a host of like-minded international artists and storytellers, with Kiesza and Djemba Djemba’s unique collaboration on the song ‘Give It To The Moment’ giving rhythm to the movement,” Tim Parkinson, VP Global Content Smirnoff.

The #WhatWeBring campaign will culminate in a full length documentary that follows the track’s remix journey around the globe—revealing how some of today’s most creative and diverse artists are bringing the influence of their local environment and culture to create something original. From hip hop to pop, to house to Shangaan electro to old and new Japanese styles and just about everything in between, the remixes will span five continents and incorporate the cultural influences of five artists: Laura Jones of the UK, Toy Selectah from Mexico, Nozinja of South Africa, KosmoKat of Japan and Cassian of Australia.

Known for its inventive flavour portfolio, Smirnoff Electric™ liqueurs are unlike anything the brand has ever created. Perfect for the chilled shot occasion, a typically high energy part of the night, Smirnoff Electric™ liqueurs are designed to bring people together and give everyone’s taste buds a jolt with two deliciously intense flavours available in Great Britain – Berry and Mandarin. With a look as bold as the taste, the bottle features fluorescent colours that activate under black light for a stunning addition to the party.

www.venue-insight.com | News

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Venue Insight

Kaleidovision & Martin Audio CDD put the roar back into London West End’s Tiger Tiger Novus Leisure’s flagship Tiger Tiger multi-room bar, club and restaurant in London’s West End has undertaken a major technical overhaul and an updated brand experience, devised and created through music and digital, by long-standing content partner, Kaleidovision.

Dominating the venue’s main bar area is a giant floor-to-ceiling high resolution graphics wall, designed by Dakota Design and installed by Middlesex Sound and Light using 35 x 6mm pitch video panels each measuring 2.5m high and 1m wide — with four hangs at the main bar and three on the adjacent bar.

Tiger Tiger Brand Manager, Sophie Evans, explains, “The brief was to create a stand-out experience with screen content that is always fun and engaging: reflective of the Tiger brand whatever time of day.” She adds, “Kaleidovision delivered above and beyond. They just really get under the skin of the brand both in the music playlist and in digital execution in venue.”

Vibrant themed graphics, which offer quirky and surprising talking points, liven the Daytime segment, creating a bright, fresh environment for a coffee or lunch. The content and colour ways are optimised for areas lacking in natural light.

Post work the mood is a carefree, leave-the-office-behind experience.

As the music picks up a more playful energy, so the graphic walls convey energetic motifs such as a game of Tetris – memory-invoking games that mesmerise. As Sophie Evans says, “The screen is so big and powerful it draws the eyes and Tetris is an engaging quirk that creates a talking point while customers kick back and relax.”

The music is DJ-led when Tiger Tiger comes into its own late at night and the screen becomes a lighting system. Reducing light levels in the bar, the screen operates a largely black background overlaid with VJ8

Venue Insight | NOVEMBER/December 2015

style graphics in neon.

This iconic back bar design feature even transforms across different seasons. At Halloween, the life size Tiger is in an eerie wonderland complete with spine tingling cobwebs, spooky bats and a menacing glow in the dark eyes. This bespoke approach to digital content delivers a truly memorable and shareable customer experience, reinforcing Tiger Tiger as the West End’s premier venue.

Content was uploaded to a Madrix media server, operating under master ShowCad control. The music and imagery profiles were play-listed and scheduled by Kaleidovision, then programmed on to the server by Middlesex Sound and Light, under the guidance of MSL Project Director, Darrel Olivier. “It was great working with Kaleidovision on this really interesting project,” he said. “The pairing of technical and creative expertise was straightforward and professional producing a high calibre end result.”

Sophie Evans continues, “The graphics are phenomenal and Kaleidovision were brilliant. There are always people looking in from outside as it’s created a huge talking point — it’s Instagrammable, unlike anything the customers have seen before.

“As for the music Kaleidovision have designed ultra-contemporary club inspired playlists which reflect those three trading periods and embody the West End scene. These are matched to the images, which are bright and interactive by day and faster moving and flashier as the evening draws on. We are the best late night bar & club in London.”

Interview

Martin Audio has also continued its long association with Novus Leisure’s Tiger Tiger brand, by providing the latest generation of installation speakers, the stylish CDD range, being selected for the operators’ original and flagship multi-room venue in London’s West End. Aside from the Tiger Bar, Novus Leisure has replaced its former Ibiza-style White Room, with the more sophisticated hosted LUXE Room, which is available for private hire.

The Tiger Bar and dancefloor area have been equipped with four CDD15, four CDD12 and three S218X subs, while LUXE has been fitted with six CDD10 and an existing AQ215 sub which has been redeployed. Also the beneficiary of two CDD10 and CSX212 sub are the two restaurant areas which are now linked more visibly to the main bar.

Working with Interior Designer Terri Naylor of Dakota Design, MSL were responsible for the full AV integration — which is dominated by a giant floor to ceiling highresolution graphics wall in the main Tiger Bar. Novus Leisure Regional Operations Manager, Jenna Edwards, said, “Sound is the most important element when you are out clubbing and this system is phenomenal to listen to; I think this establishes our position as the best club experience in London.”

In these pictures: Tiger Tiger, London’s West End flagship multi-room venue.

Concluded Tiger Tiger General Manager, Darren Gaffney, “This new installation has created a real wow factor for customers. It’s had an immediate impact on sales.”

Finally, Darrel Olivier adds that the new CDD range has received an instant seal of approval. “Feedback has been strong and positive wherever we have installed these.”

www.venue-insight.com | Venue Insight

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5 Alternative Manchester Venues

zutekh - soup kitchen For all techno and house music lovers, this is the club for you.

A prominent face of the Manchester club scene for electronic clubbing. Zutekh is held at Soup Kitchen, an intimate space, deep in the heart of Manchester city centre. Acts such as M.A.N.D.Y, Jackmaster and Tiefschwarz as well as residents Adam Shelton and Midland perform for mixed crowds.

First Friday of the month, Soup Kitchen, 31-33 Spear Street, Manchester M1 1DF, 0161 236 5100

Industry tuesday - revolution Ideally suited to those seeking a weeknight escape, Industry Tuesday at Revolution is the closest thing to a Saturday night out on a Tuesday. Playing a mix of upbeat hip-hop and chart music, the night opens up to a mixed crowd and a perfect school night retreat.

Every Tuesday, Revolution, Arch 7, Deansgate Lock, Whitworth Street, Manchester M1 5LH, 0161 839 7558

REMAKE REMODEL - Ruby Lounge Remake Remodel was set up due to Manchester’s growing indie club scene. It offers retro glamour with offerings of alternative music to both old and new rock’n’roll. With a live venue and stage draped in black velvet curtains and walls covered in gig posters, the venue has an old school appeal to it. The night takes place at the Ruby Lounge’s grungy basement. Every first Saturday of the month.

Ruby Lounge, 28-34 High Street, Northern Quarter, Manchester M4 1QB, 0161 834 1392

THE MILTON CLUB The Milton Club is one of the most exclusive party palaces in Manchester. Offering chic and ultra trendy interiors, top clientele (sometimes with the odd celebrity) with a serious party stance.

A refined crowd and incredible decor make this a worthwhile visit next time you are in Manchester... Just make sure you add your name to the guestlist before turning up!

244 Milton Hall, Deansgate, Manchester, M3 4BQ, 0161 850 2353

hula tiki lounge The crazy inspired Tiki bar in a Northern Quarter basement in Manchester, transports you to 1950’s tropical paradise, playing shake-your-booty dance beats, tropical fish tanks, hedonistic fun and exotic cocktails six days a week.

11 Stevenson Square, Manchester M1 1DB, 0161 228 7421

10 5 Alternative Manchester Venues | november/december 2015

xxx News

london cocktail week, alchemy lounge

“SodaStream MIX is a gamechanger. Its innovative cutting edge carbonation technology inspired us to create super exciting cocktails - both alcoholic and non that carry the signature Mr Lyan magic with the extra addition of fine bubbles.

The perfectly calibrated fizz carries the delicate flavours across the palate allowing us to create unique and vibrant combinations.”

Ryan Chetiyawardana, CEO and Founder of Mr Lyan.

Alchemy Lounge became an epicenter of action at the Cocktail Village at the Old Spitalfields Market, serving over 1100 bespoke Mr Lyan’s carbonated cocktail mixes thoughout London Cocktail Week.

SodaStream MIX, innovated to carbonate all liquids and featuring a digital interface, App and Bluetooth connectivity is adding another exclusive feature – recipes by Ryan Chetiyawardana A.K.A. Mr Lyan, recently crowned, Best International Bartender of the Year at the Tales of the Cocktail’s Spirit Awards in New Orleans.

Alchemy Lounge, the bar of the future, centered on SodaStream MIX, is designed by renowned designer Yves Béhar, Founder and CEO at fuseproject, and was offering visitors to the London Cocktail Week Village, at Old Spitalfields Market, bespoke Mr Lyan cocktails.

“Ryan – Mr Lyan – Chetiyawardana’s passion for innovation made him a natural partner for SodaStream.

The purity and uniqueness with which he creates cocktails is a perfect combination for us.

We are honored that Mr Lyan’s cocktails will be the first signature recipes created for SodaStream MIX.” Yaron Kopel, Chief Innovation Officer at SodaStream.

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News | november/december 2015

News

Strongbow gives drinkers a fright Halloween promotion

with

Strongbow, the UK’s leading cider brand from Heineken, marked Halloween in spooky style this year as over 10,000 outlets nationwide signed up to take part in its Night of the Zombies.

For Halloween this year, Strongbow provided outlets with scratchcards to give to consumers who ordered Strongbow from the bar. When they had scratched off the panel, consumers were categorised as either a ‘Zombie’ or ‘Survivor’ and winners were eligible to claim their instant reward of a corresponding free t-shirt or tattoo sleeve from members of staff.

Every scratchcard was a winner with further prizes being claimed

by Strongbow drinkers when entering their bespoke codes on the Strongbow Facebook page or dedicated site. Major prizes were available to be won such as Zombie Battle Bunker experiences as well as Xbox Ones with a zombie game. The simple entry mechanic of Night of the Zombies promotion helped both sales and consumer engagement with Strongbow.

“Halloween is a growing opportunity for licensees. Strongbow has been driving consumers into pubs successfully over Halloween for the last three years and this year’s Night Of The Zombies theme tapped into the popularity of zombie TV shows and films.”

Emma Sherwood-Smith, Cider Director at Heineken.

Hoshizaki Europe BV and Gram Commercial A/S announcement Mr Ole Brandorff-Lund, Managing Director of Gram Commercial A/S and Mr Jeff Basolis, Managing Director of Hoshizaki Europe B.V. would like to make the following announcement.

Effective January 01, 2016 With a view to improve our brand position across all HOSHIZAKI Group companies and remove any potential ambiguity within the European marketplace, both Hoshizaki and Gram sales networks will promote and sell both original brands: • Hoshizaki world renowned ice makers, bins, dispensers and sushi cases, the majority of which are manufactured in

Telford, United Kingdom.

• Gram premium refrigeration equipment including commercial cabinets and counters, bakery and process equipment.

All products are designed and manufactured in Vojens,

Denmark.

• Both sales networks will offer SNOWFLAKE refrigeration range. Hoshizaki’s ECOSTANDARD refrigeration range will be phased out.

This new direction was recently announced at the HOST exhibition on October 23, 2015, allowing for a short transition period until the official commencement on January 1, 2016.

www.venue-insight.com | News 13

Interview

Interview with Simon Boulind A DJ with 17 years of experience, who grew up in London where he was inspired to start mixing vinyl after listening to pirate radio stations during the early 90s and falling head over heals with house music.

Two years after he got his first pair of Technics he went on to win the competition for best new DJ of the year at the 1000 capacity Atlantis club (part of EFFC). As well as becoming a monthly resident at Billie Jeans club in Epping (now one9five).

Since then he progressed on to playing regularly at numerous clubs, bars and parties around London, including Area, Aquarium, Chapel bar, Ghost, Pacha, EGG, Fluid, The Fridge, Meet, Ministry Of Sound, The Warehouse, The Whitehouse as well as featuring on the Mixmag tour and Soulbase FM and Phatbeats radio as well as holding down a monthly residency at The Russian, Dalston (now The Shelter).

Q. When did you start Djing? What were your early influences/passions?

A.

I started mixing in 1998 after spending many years listening to various pirate radio stations as well as Graham Gold on Kiss FM and Pete Tong’s Essential Selection and then falling in love with house music. When I was 15 I did my school work experience at a DJ shop in Walthamstow called Early Riser Disco Centre and got to know a cool guy called David, a DJ and engineer who worked there who also used to run club nights around Old Street. He managed to sneak me in to work the cloakroom one night so I could experience a real club. From there I just knew I had to start playing out and saved up to buy my first pair of belt drive decks.

I played my first club set when I was 17 at a club called Billie Jeans in Epping, Essex (now One9Five) after sending off a mix tape to the manager. The first time I played I had invited all of my friends along and being so full of nerves I clanged so many mixes but still felt the immense thrill of playing out. I was somehow invited back and played a few times before becoming a monthly resident when I was at college where I really learnt how to play out.

Q. What do you personally consider to be the incisive moment in your artistic career?

A.

I feel incredibly lucky and I’ve managed to play to some incredibly responsive crowds in amazing clubs, bars and festivals over the years but the these two times I’ll never forget: When I was 19 I entered a DJ competition at a club called Atlantis which was part of The Epping Forest Country Club and I went on to win a competition for best new DJ and had the experience of playing to around 1000 people for the first time which was truly an incredible experience which I will never forget.

When I was living in Brazil in 2012 I was invited to play outside at an underground party beneath a flyer-over called Quarteirão Eletrônico where I was expecting maybe a few hundred to turn up as had been the case in the last event. In the end there were around four thousand people who turned up completely unexpectedly and at I first I was really nervous playing in front of so many people in a foreign country but my set went down really well in the end and it was an incredible buzz.

Q. What do you consider your main challenges as a DJ? 14 Interview | NOVEMBER/December 2015

A. When I first started playing there weren’t nearly as many people who

wanted to be DJs as there are today (most of my friends wanted to play in bands) so it was easier to get recognized and get gigs. The club promoters and venue owners were happy if you turned up and rocked the crowd and kept people dancing all night and coming back again the following week, that was your job. You weren’t expected to bring your friends along also but if you did then it was a bonus not a prerequisite as is often the case today. Nowadays a DJ has to be a promoter, producer, ticket seller and marketing genius to get enough gigs in the UK. Which is a big reason why I moved to Spain where this isn’t the case, as much, yet.

Q. What do you usually start with when preparing a set?

A.

Because I play many different styles from vocal house to tech house, techno and tribal I like to keep several crates organized into different categories and sub genres that I can dip into depending on the vibe, crowd and venue.

Q. How do you work your audiences? Is there a particular track or set prepared to fall back on?

A.

No as for me it really depends so much on the vibe of the night, the venue and time and how the crowd is reacting at the moment but I do like to keep a lot of classics on hand to surprise a dance floor from time to time.

Q. Is modern technology for better or for worse?

Is traditional DJing a lost form of art?

A. This is a really controversial topic at the moment as many people

I know feel very strongly about this one way or another but for me I like to use technology so I can easily carry all of my music with me for every gig and organize into folders so I can find the track that I want within seconds as well as maintaining the fun of manual mixing with turntables or CDJs. So for this I use Serato along with a few classics and new gems I like to have with me on vinyl.

Q. Does the aesthetics of venue play a huge part between music and space?

A. For me the main consideration is that the venue isn’t too bright so then people aren’t too self-conscious to dance and enjoy themselves and truly let go. Apart from this I don’t think it matters whether it’s a dive bar or a grass field somewhere, the crowd is what really makes the event.

He spent an enchanting year and a half travelling around Brazil immersing himself in the music, culture and the warmth of the people he met in the hugely diverse country. He headlined at a number of clubs and large outdoor events around Belo Horizonte (Minas Gerais) including Deputamadre, Velvet, Roxy club, Onboard, Loops, Bu Techno, Quarteirão Eletrônico festival, PSY 4U festival, Anubis festival, Acid festival, Other Side festival and Kaleidoscope festival. In Natal at Peppers Hall club. In Bahia at Pulsar, Toca & several sunset/sunrise beach and forest parties.

He moved to Barcelona in October 2013 where he has become a regular on the underground scene playing at a number of clubs and parties including Blocke 68.6, Virtual Plastic @ The Apartment club, Rebel Phonk festival as well as running a highly successful monthly house & techno night at Freedonia in the heart of the city since 2013. He played at Boom festival in Portugal in the summer of 2014 and became a resident DJ at Ice Bar. With his passion and skill for DJing and his ability to read and respond to the crowd, you can expect his dancefloor shaking sets to see him crossing many styles, working with the crowd to include warm chunky house and tech tracks alongside tribal beats, weaving in a handful of classics. Inspired by his deep-rooted love of underground music.

Q. There is a lot of mention about the demise of the club scene, how have you found this in your experience and has it impacted on your career?

A.

Yes as now the DJ is expected to bring the crowd with them and some promoters rate this above the music when booking DJs.

Q. Are there cultural differences that have to be taken into consideration when DJing abroad?

A.

After DJing extensively in Brazil and Spain I’ve noticed a few differences between the clubs there and the UK. In Spain people don’t tend to go out much before 1am and they also tend to drink a lot less in Spain and Brazil than in the UK. Therefore there is certainly a lot less agro than in some British clubs and I’ve not seen a single fight yet in a Barcelona club. But in terms of DJing there aren’t too many differences between them.

Q. And finally, any advice to aspiring DJs reading this article?

A.

There’s not much to say that doesn’t sound like a cliché, but you really must network, network, network by being out and about and get known, as this really is the key. Also be prepared to be able to play anywhere from a chillout café bar to a banging techno club as this will see that you are able to get booked more and get more exposure. I’ve got amazing club gigs from the back of playing in a run down local bar where the owner happens to know and invite cool promoters along. But most importantly you must believe in yourself and keep practicing and building up a dance floor igniting achieve of tracks, never stop knocking on doors.

Above: DJ Simon Boulind.

www.venue-insight.com | Interview 15

Sound

Funktion–One win Golden Moon Award at the International Nightlife Awards

Loudspeaker manufacturer, Funktion-One, has picked up the Golden Moon Award for Best Sound System at the International Nightlife Awards 2015. The ceremony, which was held at the Hard Rock Hotel in Playa den Bossa, Ibiza on 8 October, followed the International Nightlife Congress held at the same venue on 7-8 October. Both events were organised by the International Nightlife Association.

More than 500 people from 30 different countries attended the congress and awards evening. The purpose of the event is to create a platform for dialogue about issues affecting the nightlife industry around the world. Speaking before the event, Abel Matutes, President of the International Nightlife Association, said, “We have consolidated ideas on international regulations about the environment, unfair competition, minors, and especially noise pollution, security, taxes and alcohol abuse.”

This year’s conference included the first International Nightlife Awards - the Golden Moon Awards. The aim is to create an international benchmark for the industry. Winners were chosen by a panel of industry professionals.

Funktion-One received the award for Best Sound System due to the company’s involvement in a number of projects over the last two decades. Funktion-One Design Engineer, Mike Igglesden, who was in Ibiza overseeing the Space Closing Party, was on hand to collect the award.

16 Sound | NOVEMBER/December 2015

“Tony Andrews and his team built what became something like an industry standard over the past 15 years. His attention to detail at new installations is what makes great quality sound.

We know this from listening to upgraded sound systems at iconic venues - Space in Ibiza, Cielo and Output in New York, Beta in Denver, Berghain in Berlin, and of course the Millenium Dome in London.”

J.C. Diaz, 1st VP, International Nightlife Association.

Sound

“It’s a great honour to be recognised by the International Nightlife Association for our dedication in ensuring club goers enjoy the best possible sonic experience. I’d like to thank the organisers for the award and J.C Diaz for his kind words. We hope Funktion-One’s passion for pushing the boundaries of audio reality will continue the positive impact of our sound systems around the world.”

Tony Andrews, Funktion-One.

www.venue-insight.com | Sound 17

Top 100 Clubs

Top 100 clubs in the world CLUB COUNTRY CITY

CLUB COUNTRY CITY

1 Ushuaïa Spain Ibiza

51 Avalon USA Los Angeles

3

53

2

Hakkasan

Pacha Ibiza

USA Spain

Las Vegas Ibiza

4 Omnia USA Las Vegas 5 Amnesia Spain Ibiza

6 Marquee USA Las Vegas 7

8

Green Valley

Zouk

Brazil

Singapore

B. Camboriú Singapore

9 DC10 Spain Ibiza

10 Fabric UK London 11 12

Space Ibiza

Spain

Ministry of Sound UK

Ibiza

London

13 Octagon Korea Seoul 14

Space Moscow

Russia

Moscow

16

Sankeys Ibiza

Spain

Ibiza

15 Colosseum Indonesia

Jakarta

17 XS USA Las Vegas 18 Ageha Japan Tokyo

19 Privilege Brazil Buzios

20 Fabrik Spain Madrid 21

Baia Imperiale

Italy

Gabicce

23

Club Sirena

Brazil

São Paulo

22 24

SLS Las Vegas Opium Mar

USA Spain

Las Vegas Barcelona

25 Exchange USA Los Angeles 26

Cavo Paradiso

Greece

Mykonos

27 Life USA Las Vegas

28 Air Holand Amsterdam 29

BCM

Spain

Palma, Majorca

30 Berghain Alemania Berlin 31 Queen France Paris 32 33

Bootshaus

Germany

Surrender/ Encore USA

Cologne

Las Vegas

34 Levels China Hong Kong 35 Output USA NYC 36

Watergate

Germany

Berlin

37 Womb Japan Tokyo

38 Paradiso Greece Rhodes 39 40

Warung

Olivia Valère

Brazil

Spain

41 Warehouse UK 42

Coco Bongo

Mexico

Itajai

Marbella Leeds

Cancun

43 Digital UK Newcastle 44 Tenax Italy Florence 45

Cacao Beach Club Bulgaria

Nesebar

47

Papaya

Croatia

Isle of Pag

49

D Edge

Brazil

São Paulo

46 Zig zag France Paris

48 Stereo Canada Montreal 50

Blue Marlin

UAE

18 Top 100 Clubs | NOVEMBER/December 2015

Abu Dhabi

52

Noa Beach Club WHITE Dubai

Croatia

UAE

Zrce

Dubai

54 Gianpula Malta Malta 55

Theatro

Marruecos

Marrakech

57

Space Miami

USA

Miami

56 Yalta Club

Bulgaria

Sofia

58 Rex Club France Paris

59 Borgata USA Atlantic City 60 61

Sound Night club USA

Los Angeles

Kitty Su

India

New Delhi

63

Cat N Dog

Israel

Tel Aviv

65

Ambassadeur

Sweden

Stockholm

62 Versuz Belgium Hasselt 64 66

Cavalli Club D Club

67 Nordstern 68 69

Italy

Switzerland

Turkey

71

Block Club

Israel

73

EGG London

UK

70 Provocateur UAE Privilege Ibiza

Lausanne

Switzerland Basel

Shimmy Beach Club S Africa Indigo Istambul

72

Milan

Spain

Cape Town Istanbul Dubai

Tel Aviv Ibiza

London

74 revelin Croatia Dubrovnik 75 Concrete France Paris

76 Xoyo UK London 77

Roxy

Czech Rep

Prague

78 Spy Bar USA Chicago 79 Verboten USA NYC 80

Valkyrie

Philippines

Manila

82

Tabarin Club

Czech Rep

Brno

81

Ministerium

Portugal

Lisbon

83 E11EVEN USA Miami 84

Samsara Beach

Italy

Galipoli

85 Panama Holand Amsterdam 86 Ragga Mexico Mexico 87

Blue Marlin

Spain

Ibiza

89

Club Velvet

Paraguay

Asunción

88

La Vela

USA

Panama City

90 LIV USA Miami 91 Goa Italy Rome 92

93

Beach Club

Retro Music Hall

Canada

Czech Rep

Quebec Prague

94 Noxx Belgium Antwerp 95 1500m2 Poland Warsaw 96 Le Titan France Lyon

97 Coda USA Philadelphia 98

Dragon I

China

Hong Kong

100

Club Vertigo

Costa Rica

San José

99

Ruby Skye

USA

San Francisco

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xxx Mixology

Innovative marketing campaigns for alcohol Whether it is about creating an emotional connection to your brand, a relevancy or having that ‘wow factor’, what makes a successful marketing campaign? Is it a mix of ideas that not only communicate the functional but make them memorable? One thing for sure is that it is certainly about resonating with your audience. Nowadays, marketeers have more opportunities available to create innovative campaigns in online and offline mediums that can play on sound, sight, taste and smell within a world where advertising drives plenty of choice. Over the years, alcohol ads have increased 400%. According to a study from the University of Texas, led by advertising professor Gary Wilcox.

Budweiser

Pimm’s

Budweiser came up with a unique social media campaign in Brazil called ‘The Buddy Cup’. The idea is that when you toast one another using the cup, it allows people to ‘friend’ each other via Facebook by having the cups tap one another.

Out-of-home (OOH) technology certainly has its advantages. Pimms, part of the Diageo brand, launched a OOH campaign for its Pimm’s brand that activated once the weather reached 21 degrees.The campaign featured on 12 of Ocean Outdoor’s premium screens between London and Birmingham during peak commuter periods.

Maes Belgian Beer Earlier this year, Maes, a popular beer brand in Belgium, took on a social media campaign entitling everyone with the surname ‘Maes’ to a free barrel of beer on condition of sharing the barrel with 20 friends. Codes were sent to everyone with the Maes surname to register online on the beer’s Facebook page.

Anyone for a Pimm’s?

Heineken Ignite Heineken decided to light up beer lovers by providing LED lights to some of their bottles. Designed with sound and motion trackers, the bottles glowed across nightclubs to the sound of beats and whenever they were picked up.

Maes Belgian Beer gained 500,000 new followers on Facebook in six weeks of running the campaign.

Chilgrove Gin Ciroc Vodka Ciroc Vodka recently signed a multi-year deal with the Grammy Awards to become the official vodka at the music event over the next few years.

Within the deal, Ciroc will feature at all related Grammy events including their after-party celebrations.

20 Mixology | NOVEMBER/December 2015

In an effort to raise its reputation as a distinctive English gin, Chilgrove Gin was the first to partner with AAM Cowes Week 2015 in August of this year.

As partner to the yacht race, which attracts more than 1,000 yachts and 8,000 racers from around the world, the exclusive gin of the show was made available across all venues at Cowes Week.

Mixology

www.venue-insight.com | Mixology 21

Christmas Spirits

‘Tis the season to serve Baileys Baileys, the number one selling liqueur brand at Christmas, is launching a new £4.3m ATL campaign to drive mass consumer awareness of the product throughout the festive season and help licensees maximise on the seasonal sales opportunity offered by the brand.

TMAS

CHRIS

The activation will commence during November and December promoting the new festive message of ‘It’s not Christmas Without You.’ The campaign will include a fully integrated approach with TV advertising, OOH and social media activity, as well as a number of sampling events at shopping centres and Christmas markets across the UK. The winter months provide a huge sales opportunity for Baileys, with 6.5 million people enjoying a Baileys in December. Support for the on-trade will see the brand to educate and inspire licensees on the versatility of the spirit and the multiple festive serves they can offer customers to cater for all Christmas occasions.

LIST

can profit from the fourth highest selling product to the spirits category and the largest contributor the liqueurs category last Christmas with the Coffee and Baileys serve. Offering Baileys as an indulgent dessert, or as the perfect end to a festive meal allows bar owners and restaurateurs to maximise the growing opportunity for liqueurs in the dining and post-meal occasion, therefore presenting an incremental sales opportunity for licensees.

Tapping into the growing trend for coffee cocktails, Baileys has introduced a signature cocktail serve – The Flat White martini.

A combination of espresso, Baileys and Smirnoff No.21 vodka, shaken and served in a cocktail glass and garnished with coffee beans, the Flat White martini is the perfect serve for festive occasions.

“We know that the association between Baileys and Christmas is already well-established, therefore we’re keen to work with licensees to help them unlock this huge sales opportunity.

We want to showcase the versatility of Baileys, from the classic over ice serve, with coffee, or even in an indulgent cocktail such as the Flat White martini. By embracing these serves through menu visibility and staff engagement, licensees will be able to provide their customers with the perfect offering for any occasion, from Christmas parties to quiet drinks with friends.”

As well as the traditional Baileys over ice serve, licensees

Anna MacDonald, Brand Director for Baileys in Europe.

22

Christmas Spirits | November/december 2015

Christmas Spirits

Movino Prosecco & Pinot Brut Rose Spumante Molvino Prosecco DOCG is the offering that has recently won the IWSC Bronze medal and partnering that is a Pinot Brut Rose Spumante.

With the Prosecco and Spumante market growing and offering several options at various price and quality levels, Molvino Fine Wine & Spirits have introduced their offering with a higher standard vino as the bench mark.

Both look amazing in their sleek, quality dark bottles with simple yet premium labeling gives the feel and appearance of a decent sparkling option.

Molvino chose to introduce the DOCG option as the market had many DOC offerings they felt and the category needed a new higher finished Prosecco to complete in the Retail and Ontrade sector.

Both offer a fresh, crisp and fruity taste that will appeal to bubbles consumer,plus with purchase bundles that offer merchandise and pricing Molvino are confident the market will appreciate their latest creation.

www.venue-insight.com | Christmas Spirits 23

Spirits

Shopping with the beSt of SpiritS...

This Christmas season, don’t leave your store cupboard purchases to the last minute! Prepare yourself a little bit early to make sure you have stock of great spirits and wines to warm your spirits this holiday season.

An essential for all your Christmas cupboards is a good bottle of port. With lots of different ports on the market, a good port to purchase is the Tawny port as it works well as an aperitif with a Vintage Cheddar, Danish Blue or buttery Camembert. Tawny ports are aged in the cask rather than the bottle. There are lots of vintages on the shelves but Taylor’s 40 year old version is a winner. It has an intense nutty nose, full of spice with a honey finish. At around £100 a bottle, it may not sound cheap but compare it to vintage wines of a similar age and it is a steal buy.

No Christmas is Christmas without mulled wine. With large family gatherings and parties ahead, it always will be the obvious choice to stock. There are lots of varieties of mulled wine on the shelves but the best variety is sometimes the home-made one. Start off with a good bottle of red wine. Cheap wine will always taste cheap, no matter what you add to it. Find a red wine that doesn’t contain too much tannin - a good option would be either a Merlot or Zinfandel.

Gins are currently going through a revival right now and sloe gin is always welcoming on a cold Winter day. There are several on the market including Becket’s Sloe Gin at approximately £30 a bottle. An alternative favourite would be the Sipsmith which has a fresh and refined fruity flavour.

A good sherry for the shelves this year would be of the Oloroso range such as Gonzalez Byass Matusalem. It works the tastebuds with your Christmas pudding or mince pies.

24 Spirits | november/december 2015

Christmas Spirits

Seedlip launched as worlds first non alcoholic spirit A new product described as the “world’s first” non-alcoholic distilled spirit has launched, offering a “sophisticated alternative” to alcoholic drinks.

Seedlip is described as the “world’s first” non-alcoholic distilled spirit The drink, called Seedlip, is made using six individually distilled barks, spices and citrus peel and takes inspiration from the 1651 book The Art of Distillation, which offered copper-stilled, nonalcoholic remedies.

Founded by Ben Branson, Seedlip is blended and bottled in England and is recommended served with tonic or short with brine as part of a non-alcoholic Martini.

“My family’s 300-year farming heritage and a career working on drinks brands laid the

foundations for the last two years spent working with distillers, growers and historians to create a solution to the what-to-drink-when- you’re- not-drinking conundrum.

The response from the trade has been

overwhelming and Seedlip is being championed by the top industry names in the world – we can’t wait to get started.”

Ben Branson, Founder of Seedlip.

The product is made using American Oak & Bahamian Cascarilla barks, Guatemalan green cardamom pods and Jamaican pimenta berries and Turkish grapefruit peel, all of which have been individually distilled in copper pot stills.

Lemon peel, from the Tucuman province in Northern Argentina, is distilled at source in stainless steel pots and added as the final component to the blend.

Seedlip is free of sugar, sweetner and artificial colours and flavours.

Seedlip launched in Selfridges through Speciality Drinks earlier this month 3 at an RRP of £29.99.

English juniper gin launches first Sloe bottling British conservationist gin brand Beckett’s has launched its first small-batch sloe expression made using ingredients hand-picked in Surrey.

Beckett’s Sloe Gin is made using both sloe and juniper berries and is made by steeping the brand’s core London dry gin with the berries sourced from Box Hill, part of the National Trust and includes mint grown in Kingston-upon-Thames among its list of botanicals.

The brand is undertaking a long-term project in partnership with the Forestry Commission to create a new sustainable population of juniper.

In July last year, it was revealed that a deadly fungus, called Phytophthora austrocedrae, was spreading through the British countryside, killing off juniper berry bushes.

Beckett’s has been working to create a new juniper population on Juniper Top in Surrey, an area where the plant is now extinct, using seed from other populations.

“It was fantastic to use sloes from the same hill where we source the juniper for our gin. It just seems to make perfect sense.”

Neil Beckett, Founder of Beckett’s Gin.

“Juniper is in steep decline in England and is therefore a priority species for conservation,” Neil Beckett said when the brand first launched.

Bottled at 29% abv, Beckett’s Sloe Gin is now available from Master of Malt at an RRP of approximately £30. Just 840 bottles have initially been released.

www.venue-insight.com | Christmas Spirits 25

Spirits

Snow Queen Kazakh vodka A wheat-based vodka that has been five times distilled. It comes with notes of sugared almonds with a smooth and silky concentration in a stylish bottle.

40% alcohol without the afterburn sensation - a great underthe-tree Christmas present for the vodka lover.

blackwood’s 2007 vintage dry gin This vintage gin from Shetland, comes with an unusual pale green tint and a herbal, savoury nose of coriander and mint tones with a clean and crisp finish to taste.

The bontanicals are harvested each Summer and small batch distil the gin, hence why it bears a vintage.

santa teresa 1796 rum This Venezuela rum comes with an intense nose of caramel, raisins, apricots, nutmeg, coconut and pineapple. To the taste, it has a silky honeyed complexity.

Aged in whisky and bourbon barrels, it has definite smoky tones on the finish.

Bache-gabrielsen dupuy cognac hors d’age A subtle cognac with a weighty nose and flavour; dried fruits, herbs, caramelised nuts, toffee with citrus and apple that really lingers.

Calvados hors d’age christian drouin A somewhat over-shadowed Christmas spirit, this Calvados comes with 15 years in small oak casks with a nice amber hue and spicy notes with a flavour of dried fruit on the nose and palate.

42% alcohol.

26 Spirits | November/december 2015

Drink News

Boxtails and Low & Light cocktails take centre stage on new Popworld menu Glow in the dark cocktail boxes packed with ingredients to make your own drinks; Low & Light cocktails and Spice Girls themed popstar cocktails are just three new additions to the Popworld menu which launches this month.

The late night party venues, synonymous with neon décor, infectious pop tunes that make you want to dance till you drop and poplicious poptails, will be rolling out the drinks menu across its fourteen venues.

Joining the menu is the ultimate cocktail and party package concept, Boxtails. Designed by the team behind Popworld, exclusively for the brand, they are quite simply your favourite cocktails, deconstructed and delivered to your table in a coloured LED lit box for glamorous effect.

Intended for groups and parties, the Boxtails contain all a customer needs to make their own cocktails including spirits, juices, mixers, garnish, glassware, ice and of course, instructions. There are five top cocktails to choose from – Woo Woo, Sex on the Beach, Pina-Colada, Godfather and Southern Kiss – and each Boxtail, priced at £99, makes twenty-eight drinks. Customers are encouraged to tweet photos of themselves and their friends enjoying their Boxtails with the hashtags #Itshiptodrinksquare and #Boxtails Also fresh on the menu, a ‘Low and Light’ section featuring three delicious low in sugar and lighter in alcohol cocktails. Raspberry Rumbull Flaska, Cubre Libre Light and Grey Goose Le Fizz Martini are all guilt free treats at under 200 calories.

Popworld loves its Popstars and in recognition of the UK’s favourite ‘90s girl band, it has introduced ‘PopStars’, five Spice Girls themed drinks – Ginger Pop, Sporty Pop, Posh Pop, Baby Pop and Scary Pop – all served with a free popstars mask of your favourite band member.

Comprising ingredients that match their image, Ginger Pop contains Jaëgermeister, Old Jamaican Ginger Beer, lime and cucumber; whilst Posh Pop adds sophistication to its drink of Absolut Vanilla, Passoã, passion fruit puree and pineapple juice with a touch of fizz.

Commenting on the new menu, Head of Marketing for Popworld, Alan Armstrong said, “Popworld has always led the way with innovative concepts and drinks and the introduction of Boxtails is no different. Totally unique to Popworld, the idea of a deconstructed cocktail, cleverly boxed and ready to make, is the ultimate customer experience.”

English Meadow cocktail crowned ‘Best of British’ by Buffalo Trace Joe Ballinger, Bartender at speakeasy Berry and Rye in Liverpool, has won the Buffalo Trace Best of British Cocktail Competition with his ‘Old Fire on the Meadow’ cocktail.

Manager; and Tim Giles, Buffalo Trace UK Brand Manager. As well as an exciting British twist on a cocktail classic, the judges were looking for flavour, cocktail knowledge and flair.Two Julep cocktails, both made with Buffalo Trace, will be on offer at the speakeasy-style Berry & Rye over the coming weeks in homage to Ballinger’s competition win.

Tim Giles said: “UK bartenders love working with Buffalo Trace and so we challenged them to bridge the Atlantic by putting a British twist on a classic American cocktail. All five finalist produced cocktails to a very high standard, and so Joe’s achievement in winning was very impressive.”

Drew Mayville added: “The bartenders produced some amazing twists on the American cocktail. They were truly imaginative in the way they related both their own experiences and the history of Buffalo Trace to their cocktails.”

The grand final was held at the Buffalo Trace Distillery in Kentucky, where Ballinger and his fellow regional winners were flown to celebrate the British love affair with US cocktail culture. He wins a £1,000 prize for his recipe, a twist on the classic Julep cocktail which connects Kentucky with his home area of the Cotswolds.

Along with Buffalo Trace Bourbon and Peychaud’s Bitters, the winning recipe also includes home-made redcurrant wine, oak-smoked nettle cider syrup and mint. To win, Ballinger impressed a judging panel which included Drew Mayville, Buffalo Trace Master Blender; Hannah Lodge, Managing Editor of BarChick; Elizabeth Hurst, Sazerac Co Brand

“It was fantastic to be in Kentucky and have the inspiration right in front of you. It was an honour, and very nerve-wracking, having Buffalo Trace’s Master Blender as one of the judges. I’m delighted to have won, as the interest in the competition was really high. The trip was first class and very inspiring.

The standard of other finalists was extremely high.

I was really impressed with all the other drinks and the way everyone presented them.”

Joe Ballinger, Bartender, Berry and Rye.

www.venue-insight.com | Drink News 27

Venue News

FrankenStein’s fräuleins launch capital’s first real Bier Keller

A cool ghoul in lederhosen and scarily sexy fräulein in traditional Bavarian dresses took to the streets of Edinburgh to mark the opening of the city’s first authentic German Bier Keller.

The famous Frankenstein bar on George IV Bridge has creaked open its basement doors to reveal a traditional German beer cellar where party goers will be able to get into the Oktoberfest spirit 365 days a year. Open until 1am on weekdays and 3am at weekends there will be DJ music and an Oompah band where Beyoncé will meet Bavaria as they blast out German music with a modern twist. Dancing on the tables will be heartily encouraged by waiting staff all clad in traditional Bavarian dress.

The new 165 square foot Bier Keller, which will show premier league football and rugby, will be a major addition to Edinburgh’s stag and hen party scene as well as catering for birthday celebrations and corporate functions. There are VIP areas, booths and alcoves available for hire, with seating at traditional long wooden tables for up to 160.

Lovers of German beer will be able to enjoy three draught beers served in Steins and an extensive range of bottled beers; also on offer cocktails, schnapps and culinary favourites’ including bratwurst, schnitzel and apple strudel.

All party packages include free entry, reserved premium seating, table service, two pint Haus Stein or half pint Stein cocktails.

28 Venue News | november/december 2015

The £15 Cologne package includes bratwurst, the £20 Frankfurt package includes Schapps and jumbo bockwurst and the £25 Munich package includes a two course Bavarian meal and Schnapps.

This festive season the spirit of German Christmas markets will be brought to life as Frankeinstein’s new Bier Keller will serve up winter treats including roast turkey saddle with cranberry gravy, belly pork with red wine and honey reduction as well as dark chocolate and honeycomb mousse and mince pies. Packages for groups will range from a £10 buffet to a £26.95 three course meal with a half bottle of wine.

“Our new Bier Keller will be the ultimate party destination for stag and hen parties as well as big group events. For those looking for party nights out with a difference, the new Bier Keller will be pulling out all the stops to throw the best Christmas and Hogmanay events in the capital.”

John McCausland, Frankenstein Bar Manager.

Following this weekend’s launch, where entry will be free, groups will be able to book their events via: info@bierkelleredinburgh.co.uk

Spirits

Barrel Reserve Gins from Distillery No. 209 offered by Hi-Spirits As consumer interest in craft and premium gin continues to grow, three limited edition Barrel Reserve gins from San Francisco’s Distillery No. 209 are being launched in the UK by Hi-Spirits.

Barrel Reserve is made by aging the acclaimed No. 209 Gin in French oak wine barrels from the distillery’s sister business, the Rudd Oakville Estate winery in Napa Valley.

The three varieties are: • No. 209 Cabernet Sauvignon Barrel Reserve Gin: Having taken on an elegant copper colour during the aging process, this has hints of citrus, spice and subtle wine notes, with chocolate and oak on the finish.

• No. 209 Sauvignon Blanc Barrel Reserve Gin: With a sunny, straw colour from its time in the barrel, this has an initial citrus tang, followed by floral notes of lavender, rose and chamomile.

• No. 209 Chardonnay Barrel Reserve Gin: The latest expression in the range has a subtle, straw-like colour, with slight fruit sweetness, toasty oak flavours and a pronounced butterscotch note.

“The combination of distilling and winemaking experience makes the No. 209 Barrel Reserve Gins unique, and the care and craft that have gone into barrel aging gives each of them a very special character.

No. 209 is already has a reputation as a ‘mixologists gin’, and the wine flavour notes added buy the barrel aging process means that each variety brings something unique to the full range of gin cocktails, from the gin & tonic to classics such as the Negroni and Martini.

We’re very pleased to have a limited UK allocation of these very special gins. As well as appealing to the bar professionals and aficionados who already enjoy No. 209 Gin, there’ll be strong interest from those looking for something genuinely different within the gin category.”

Dan Bolton, Managing Director of Hi-Spirits.

Each No. 209 Barrel Reserve Gin is 46% ABV and comes in a customised version of the distinctive 75cl No. 209 bottle, with an RSP of £59.95.

For more information contact Hi-Spirits on 01932 252 100 email info@hi-spirits.com or visit www.hi-spirits.com

www.venue-insight.com | Spirits 29

Soft Drinks

Coca-Cola invests millions of pounds in research to prove that fizzy drinks aren’t responsible for making you fat Newspaper claims that drinks giant has financial links to experts who cast doubt on link between fizzy drinks and obesity.

Coca-Cola Great Britain said: “We rely on scientific research to make decisions about our products and ingredients and commission independent third parties to carry out this work.”

Coca-Cola has spent millions of pounds on healthy-eating initiatives and research to counter claims that its fizzy drinks can cause obesity, it has been claimed.

The drinks company, a major sponsor of the Olympics, the Fifa World Cup and the Rugby World Cup, is said to have financial links to more than a dozen British scientists, including government health advisers, who cast doubt on link between sugary drinks and obesity.

It spent £4.86 million setting up the European Hydration Institute (EHI), a research foundation promoting hydration, which has recommended that people consume sports and soft drinks.

It is claimed that Ron Maughan, chairman of the EHI’s scientific advisory board, was an emeritus professor of sport science at Loughborough University, which received almost £1 million from Coca-Cola while he provided nutritional advice to leading sports bodies.

Prof Maughan, who has advised UK Athletics and the Football Association, is said to have acted as a consultant for Coca-Cola and other drinks companies.

It was also alleged that Coke has provided financial support, sponsorship or research funding to organisations including UKActive, the British Nutrition Foundation, the University of Hull, Homerton University Hospital, the National Obesity Forum, the British Dietetic Association, Obesity Week 2013 and the UK Association for the Study of Obesity.

Simon Capewell, a board member of the Faculty of Public Health, said: “Coca-Cola is trying to manipulate not just public opinion but policy and political decisions. Its tactics echo those used by the tobacco and alcohol industries, which have also tried to influence the scientific process by funding apparently independent groups. It’s a conflict of interest that flies in the face of good practice.”

Marion Nestle, a professor of nutrition, food studies and public health at New York University, said: “In my opinion no scientist should accept funding from Coca-Cola. It’s totally compromising.

Period. End of discussion.”

Prof Maughan recognised “the need for caution” over industry funding but said that much good research would not otherwise have taken place. Loughborough said its research studies were subject to a strict code of conduct.

30 Soft Drinks | november/december 2015

“We want to be open about our funding of academic research and support of third party organisations.

We rely on scientific research to make decisions about our products and ingredients and commission independent third parties to carry out this work.

We also believe we have a role to play in helping tackle obesity and have made public commitments to do so. We have taken steps to help people reduce their sugar and calorie intake from our drinks through reformulation, the introduction of smaller packs and by investing more in marketing our no sugar options.

In addition we are committed to supporting local community programmes to get people moving.

All of this work involves meetings and partnerships with a range of third parties, including academics, healthcare professionals, NGOs, charities and Government.

In the US, we recently published a list of health and well-being partnerships and research activities we fund there, dating back to 2010. We are currently compiling a similar list in Great Britain, and will make it available in a way that is easy to access and understand for anyone who wishes to see it.”

Coca-Cola Great Britain.

Introducing

Franklin & Sons products were first introduced in 1886 when the three Franklin brothers began selling their handcrafted range of soft drinks from 171 High Street, Rickmansworth, London.

Over 100 years later, this range of crafted British soft drinks combines heritage and specially sourced ingredients to reintroduce the naturally refreshing taste of Franklin’s. www.franklinandsonsltd.com

Sons @Franklinandsons THØR DryFranklin Apple& Spritz in three flavours.@Franklinandsons

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W

For more information or to order please call 01246 216 000

Inspired the German drink ‘Apfelschorle’ the combination of apple juice and sparkling water, gives a dry, crisp and natural taste, because less sweetness means more refreshment.

Discover the satisfying bite of all our flavours.

www.thordrinks.com To find out more about stocking THØR Drinks call Alistair on 020 3151 7221 or email info@thordrinks.com

THØR Mint

THØR Apple

THØR Ginger

With aromatic garden mint and just a hint of peppermint for a truly refreshing spritz.

It’s the addition of green tea and gentian extract that creates our signature dryness.

With our carefully selected natural ginger flavour to give the perfect accent of heat and spice.

Reviews Interview

Kavalan Single Malt Whisky

As a whisky drinker, I had thought it would be difficult for me to judge the quality of this single malt based against some of the well-known Scottish whiskys that lead the UK market, especially when finding out the whisky was made in Taiwan, however, in a taste test, the whisky certainly is on par, if not slightly ahead of some of the other leading brands of whiskys on the market to date. To the taste, Kavalan has undertones of sweet vanilla and honey blended into a malty caramel base. A very moreish drink that would serve well as a present under the Christmas tree this year for any whisky drinker. One to watch - made by the King Car Group Whisky Distillery, this company only comes with 8 years of trading yet comes up trumps in blind taste tests and has been winning awards!

V Gallery Toffee Fudge Flavoured Vodka The V Gallery Tofffee Fudge flavoured vodka is a sweet blend of quintuple distilled vodka, a dash of grappa and accompanied with a toffee infused richness that makes the drink very rich yet very moreish. Certainly ideal for those with a sweet tooth, the drink is well suited as an after dinner aperitif.

Rubis Chocolate Red Wine Rubis chocolate flavoured red wine is a taste sensation for both red wine and chocolate lovers. Made with Spanish fortified wine from the Tempranillo grape, It’s rich taste and euphoric nose made it a welcome delight to drink but it is something more to savour and enjoy with one or two glasses. A great after-dinner drink or alternative to serving port. A welcome hit for family/ friend gatherings at Christmas - but you may not want it share it!

Mysthic Chocolate Vodka There was nothing not to like about Mysthic Chocolate Vodka.

From the first sip, the smooth velvety chocolate indulgence worked the tastebuds. A great aperitif on its own or as a base for a cocktail. Produced by Eliot’s, a UK premier company making seasonal alcoholic beverages, this will be just another great addition for the table at Christmas!

32 Reviews | november/december 2015

News

Machine No. 3 arrives in Hackney Up and coming Well Street in Hackney welcomes a brand new neighbourhood bar to its blossoming area.

Retaining the roots of its original setting, an old laundry, the original washing machine covers now adorn the bathrooms and are the inspiration behind the bar’s name.

Machine No. 3 is a brand new neighbourhood bar on Well Street in the Homerton area, from the creative minds behind The Three Compasses - siblings Lauren and Antony Johns, and their French partner Briac Le Camus. The name is derived from the extraordinary setting of the bar - a dilapidated old laundry on the corner of Well Street which the trio have transformed into a cocktail focussed bar, with the added bonus of offering expertly picked craft beer, locally sourced cheese boards and charcuterie, as well as bio-dynamic and organic wines.

Founders Lauren Johns, Antony Johns and Briac Le Camus have brought Robin Summers on board to manage the new destination.

With 6 years of experience in the industry as well as boasting an extensive knowledge of European and American craft beer cultures, contemporary and classic cocktails and a keen interest in natural and bio-dynamic wines, he’s the perfect fit for Machine No. 3, not to mention creating his very own extensive seasonal cocktail menu.

Visitors will be able to sample the delights of expertly chosen cocktails such as the ‘Smoky Tommy’, the classic ‘Mr Collins’, or the mysterious ‘Black Feather’ all in the comfort of Machine No. 3’s intimate and interesting surroundings.

Joining Well Street’s burgeoning small businesses from The Gun, Well Street Kitchen, Mother Kelly’s Bottle Shop and The Dane and Josh and bringing the on-the-rise area a welcome injection of cocktail culture, Machine No. 3 provides an intimate, quirky space with an ethos of providing exceptionally good quality cocktails and locally sourced food at reasonable prices in a relaxed environment.

“We are so excited to be unveiling our brand new venture, Machine No. 3 to Hackney’s blossoming Well Street. The area is already home to a number of brilliant pubs and restaurants and we truly believe our new bar will be a great addition to the landscape. Our ethos is to maintain a relaxed and fun environment yet take our drinks seriously and we cannot wait to welcome visitors through our doors to see for themselves.”

Lauren Johns, co founder of Machine No.3.

Opening times will be 5pm - 12pm with table service from Monday to Thursday, Friday and Saturday will see the bar close at 1am with DJ’s soundtracking the party vibes of the nights, and 5pm-11pm on Sunday for the perfect hangover cure.

Budweiser Budvar Tankové Pivo takes centre stage at MEATliquor Islington Budweiser Budvar’s Tankové Pivo will team up with MEATliquor Islington and take centre stage in their latest London opening on vibrant Upper Street, N1.

Budweiser Budvar’s Tank Beer, or Tankové Pivo as the locals in the Czech Republic call it, is their second UK site this year. The new installation takes place in the same year that the brand celebrated their 120th anniversary and sees the continuation of the Tank beer roll out, bringing the brewery experience to consumers.

Earlier this year Budweiser Budvar Tankové Pivo made its UK debut at Zigfrid von Underbelly, Hoxton Square, London.

Budweiser Budvar has a long-standing tradition in the Czech Republic of serving Tankové Pivo, where consumers experience the exquisite taste in its most amplified form, straight from the brewery cellars to their glass.

The flavours are louder because it’s unpasteurised and it remains fresh because it’s delivered in temperature-controlled tanks. It’s smooth as the tanks are airtight and no air touches the beer. In fact the only thing that’s missing is the smell of the Moravian malt from the Brewhouse.

Sample brewing at its finest just as the master brewer intended; now at MEATliquor Islington. Marvel at the custom designed tanks and taste the difference.

34 News | november/december 2015

Pulling up in an abandoned Citroen garage, MEATliquor Islington will once again jump-start an unloved space with Budweiser Budvar Tankové Pivo by its side. MEATliquor Islington will be the first London opening since MEATmission in December 2012. Along with bringing tried & tested classics including The Dead Hippie, Dirty Chicken Burger, Deep Fried Pickles and Chili Cheese Fries, the evolving menu will also feature MEATliquor SINgapore dishes including Sambal Wings, Sambal fries and Buffalo Shrimp. Perfect accompanied with a fresh glass of Budweiser Budvar Tankové Pivo, served straight from the tank.

“Scott and the team at MEATliquor are brilliant, progressive operators and this is our seventh partnership with them. We’re delighted that they have selected Budweiser Budvar again, this time with our Tankové Pivo, in such an exciting and dynamic site.”

Simon George, UK Sales Director, Budweiser Budvar UK.

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Interview

www.venue-insight.com | Interview 11

Venue Insight

Limited edition backstage to exclusive hire of National Theatre’s Green Room

The Green Room is a restaurant, bar and garden that serves delicious, ethically-sourced British diner food and roast dinners on Sundays. It’s a unique collaboration between the National Theatre and local social enterprise Coin Street Community Builders.

Inside The Green Room, you’ll find an airy, contemporary space featuring props and scenery recycled from National Theatre shows.

Surrounding The Green Room is an urban oasis; a sustainable garden designed and maintained by the Bankside Open Spaces Trust with volunteers from the theatre and local area.

36 Venue Insight | november/december 2015

Interview

For a limited time only the National Theatre is opening up its popular Green Room restaurant for private hire.

The space, ideally situated just behind the National Theatre on London’s vibrant South Bank, is available from 28 September 2015 to 24 February 2016, for functions of up to 200 guests and is set within a sustainable urban garden.

The Green Room boasts an eclectic décor that pays homage to its close relationship with the National Theatre including props from iconic productions such as the chair from One Man Two Guvnors, the original programme and Ted’s whip from War Horse and a chair from This House.

The Green Room will be available to hire Monday − Thursday, with Friday – Sunday events considered on request.

The space has a capacity of up to 200 for a standing reception from £4,000 + VAT, with food packages starting from £23.95pp and unlimited drinks packages available from £29.50pp + VAT. For more information or to book an event at the Green Room please contact: 020 7452 3796 or email: hospitalityevents@nationaltheatre.org.uk

The specially created menu has been designed by Executive Head Chef Simon Flint and Executive Sous Chef Jason Wild and focuses on locally sourced, quality ingredients. Sample dishes include poached salmon with grilled purple sprouting broccoli and soft poached egg, seared beef fillet with watercress and horseradish mousse, and mini plum and almond tarts.

The versatile and contemporary restaurant, bar and garden were created by local social enterprise Coin Street Community Builders, together with the National Theatre, in October 2014 to utilise a piece of unused land. The Green Room is a temporary structure and will run for five years, until the site is required for permanent development.

www.venue-insight.com | Interview 11

Venue News

Lincolnshire looks set to open a new nightclub A brand new nightclub has had its licence application approved by the borough council in Boston, Lincolnshire and could be opening its doors for the first time very soon.

In Craythorne Lane, The Studio, formerly known as After Dark nightclub, closed in September 2014, but has recently been taken over

by Paul Turner, who runs venues in both Cambridge and King’s Lynn.

After buying the building in July this year, Mr Turner lodged an application to revive the premises’ licences for alcohol, late night refreshment, entertainment, and extended opening hours.

“We’ve got a lot of investment that we’re looking to put into it, around £150,000, we’re going for a really luxurious feel. We’ve done a lot of market research in Boston, it’s a very nice market town, and we’ve done similar in Cambridge and King’s Lynn and they have both gone very well.”

Mr Turner, new owner of ‘The Studio’.

The new club will create 13 new jobs for people living in the area, and that two local contractors will be used to carry out the refit.

Under the granted licence, The Studio will now be able to trade between 5pm and 3.30am daily, and from 5pm on New Year’s Eve until 5pm on New Year’s Day. But local resident Mr Cross, who lives just yards away from the club, fears that he and his neighbours will suffer from disrupted sleep patterns if music is allowed to play until the early hours of the morning on weekdays.

Mr Cross said: “Everyone wants to enjoy themselves at the weekend, but to run for seven days a week is unfair – we have to get up and go to work in the mornings.”

“I’ve lived here for six years, and I was here when the old club was open – the level of noise was so loud that you could dance to the music in your bedroom, and it didn’t end when they closed at 3am – the staff were emptying the bins after that, smashing glass in the middle of the night.

You had drunk people hanging around outside until 4am.

I appreciate the fact that they can’t do anything about people’s behaviour once they’ve left, but the clubs are the reason why these people are there in the first place.”

A representation also came from a housing association which has recently converted a nearby office building into flats.

Above: The After Dark nightclub in Lincolnshire, as it previously used to be.

It read: “The proposal will result in the creation of additional noise pollution to the area generally and will make our clients occupants subject to considerable and excessive noise pollution from both music and of course the noisy and unruly behaviour of potential customers departing from the site at a time when most wish to be in their beds.”

“We can understand the concerns shown by local residents and my client understands that the licence would be subject to review if he failed to meet the licence objectives. Notices will be placed in prominent locations reminding patrons to be mindful of our neighbours when leaving – we will do as much as we can and show all due diligence but the behaviour of patrons once they leave is ultimately down to the individuals.”

Get in touch +44 (0)1634 568925

Paul Byatt of Licensed-Inn-Tuition (representing Mr Turner).

Speaking after the hearing, Mr Turner said: “I think it’s a very fair decision, the process has delayed us because we have had to have the hearing, but it gave us chance to meet the local residents, hear their concerns, and they have been able to get a better idea of what we’re about.”

“We are planning a quick turnaround and hoping to be opening at some point in the next few weeks.”

VENUE

INSIGHT

NIGHT TIME INDUSTRY MAGAZINE

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Venue News

£650,000 investment scheme pumped into Windsor with the close and re-opening of Liquid, the town’s largest nightclub Liquid on William Street closed on Sunday 18th October and was reopened as Atik on Thursday 29th October. DJ AJ King was the special guest on Friday 30th October when Atik staged its Halloween-themed launch night.

The investment by nightclub operator Deltic Group has created 25 additional full-time and part-time positions to the existing team of 45.

Key changes include refurbishing and rebranding all three rooms with the latest sound systems, lighting and funky themed bars.

With three distinct dance rooms, the club caters for all tastes.

For retro fans, Vinyl will feature an illuminated dance floor playing pop classics, the main dance room, Atik offers the very best in light and sound technology and Curve has an R&B vibe.

Table service is also more widely available with the addition of 22 VIP booths.

“Liquid has been part of the Windsor scene for 11 years, but it was time to create an entirely new experience for today’s clubbers. We are confident that our existing and new customers will really enjoy the look and feel of Atik.

We are going to raised our game, whilst not alienating our core audience.

We will still have mid-week student nights and hope to attract a more local audience at the weekend. With a line-up of internationally acclaimed DJs and celebrity appearances, together with our private booths and table service, we are confident that Atik will be a big hit!”

Jon Taylor, General Manager.

www.venue-insight.com | Venue News 39

21st Century FAST-SERVE premium cocktails:

The Perfect Piña Colada…

Shot Trends

How have trends in shots changed?

By Janice McIntosh, Marketing Controller at Sourz.

Served In Seconds Professional quality No training Great taste

Shot trends Amongst the young adult consumer of legal drinking age, there’s certainly been a change in shot trends. It used to be that groups of friends wanted to consume what everybody else was, but now it seems there’s a desire to be seen to be leading the way by introducing new drinks to friends. It’s therefore important for the on-trade to be able to offer something distinctive or unique. The new Sourz Rainbow Ice flavour is a good example of this change, with its refreshing combination of raspberry, orange and lime and the added surprise experience of a cooling sensation that tingles the taste buds, providing Sourz fans with a talking point of a product that’s very different from not only the rest of its fruity range, but from other brands too.

Trying something new also extends to the type of serve. One serve our Sourz fans have been embracing is the shot-tail and in particular the Sourz ‘Cheesecake’ shot-tail, take two parts of your favourite flavour of Sourz and float one part of Bols Yoghurt Liqueur on top. It’s smooth and fruity and offers a totally new take on the traditional Sourz shot. This way of consuming your favourite shot-brands has become popular due to the social aspect of enjoying in a group.

ShATlER’s Cocktails available from: haywood Products ltd Phone 01889 270663 sales@haywoodproducts.com 40 10

Interview | January december2016 2015

Sourz has also become a popular addition to creating simple cocktails in high-ball glasses.

For example, the new Sourz flavour, Sourz Rainbow Ice, works well with bitter lemon and a wedge of lime over ice, changing the traditional straight-serve variant into a refreshing long serve. Similarly, prosecco or cava mixed with a measure of your favourite flavour of Sourz in a champagne flute is another big hit.

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Venue News

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BrewDog launches DogHouse, Glasgow; A BBQ joint, bar & bottle shop all under one roof Scottish craft brewery, BrewDog have announced the launch of DogHouse in Glasgow – its newest venue on home turf, encompassing a combined craft beer & BBQ food destination, featuring a bar and BottleDog bottle shop for takeaway brews.

The new location, which joins the existing and hugely popular BrewDog Glasgow bar (on Argyle Street), will specialise in top notch BBQ classics - including Lexington style pulled pork, Texas-style dry rubbed beef brisket, hot gut smoked links and burnt ends on its flavour-packed menu. Alongside some serious cuisine, DogHouse, which officially launched on Saturday 31st October, a haven for beer evangelists looking to explore an exciting array of craft beer in the bar, and browse countless craft concoctions in the bottle shop.

In a bid to further the craft beer revolution, BrewDog are championing and celebrating beautifully brewed beer from around the globe, with 250 handpicked bottles available in the bottle shop, from breweries across the UK and internationally. There is also 25 draft beers in the bar, pouring guest beers from around the world alongside BrewDog headliners and small batch offerings. DogHouse is located on 99 Hutcheson Street, in Glasgow’s Merchant City.

ShATlER’s Cocktails available from: haywood Products ltd Phone 01889 270663 sales@haywoodproducts.com

“DogHouse brings together all the best ways to experience awesome beer; in a bar, with amazing food, or to take home.

It’s an off the chain food destination with some insane BBQ cuisine, 25 taps of amazing beer, and a beer mecca bottle shop thrown into the mix – it’s a trailblazing new venue in our home country. Glasgow has an awesome vibe and a track record of epic taste in craft beer. We couldn’t be more excited opening this mega BrewDog in Scotland’s biggest city.”

James Watt, Co-Founder of BrewDog.

DogHouse has a capacity of 195, outside seating for up to 40, board games, and artisanal, specialty coffee.

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www.venue-insight.com | Drinks 43

21st Century FAST-SERVE premium cocktails: Interview

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Cheers to Gloucestershire’s Severn Cider!

In Awre in Gloucestershire, Philip Bull, a local cider maker is toasting his success for earning a top 10 place in a national list of British cider producers.

Philip Bull set up Severn Cider in 2009 and the family run business is now in the hands of his son Nick and his wife May, and their son Tom. The family has three generations of cider making experience and have now won several awards.

The Independent newspaper recently selected Severn Cider’s medium sparkling cider as one of its top 10 ciders across the UK. Severn Cider and its various products can be found throughout the UK with the Tate Gallery in London being one of the most prestigious outlets.

Only locally sourced apples are used to produce the cider and perries with heritage varieties such as Box Kernel, Hagloe Crab and Blakeney Red Pears.

“Our perry was in the top 10 in The Guardian, so it’s really good to see our cider being recognised too.

We’ve won 10 gold awards before for our ciders and perries, mostly at the Three Counties Show and the Hereford International Cider Competition, but it’s nice to get this national publicity.

It went from what I call a hobby to a domestic industry.

It all started because my father-in-law Philip had a market garden and he found that the locals wouldn’t work without their tot of cider at lunch and after work – and a tot was about two pints.

Philip started making cider to keep his workforce, and for the millennium it was decided to start bottling a brew.

That became very popular and we decided to focus on that, starting the actual business in 2009.

“We’ve been too busy to celebrate our top 10 place, as we’re all making cider like crazy for the Nature in Art event at Twigworth recently. From the end of December we have a quiet time, but from Easter sales start to pick up and this time of year it all goes made, with the spicy cider going down very well at Christmas.”

May Bull

ShATlER’s Cocktails available from: haywood Products ltd Phone 01889 270663 sales@haywoodproducts.com 10 Interview | January december2016 2015

21st Century FAST-SERVE premium cocktails: Interview

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Goslings - Dark N Stormy Stormy Ginger Beer The famous Gosling’s Dark ‘n Stormy cocktail is now available in a convenient 250ml can, ready to drink.

Gosling’s Black Seal Rum and Gosling’s Stormy Ginger Beer in a perfectly carbonated, 9% alcohol drink that’s 100% authentic so there’s zero compromise in taste. It’s the genuine article with no mixing, no ice required.

The Dark ‘n Stormy had its start in the highly successful ginger beer factory run as a subsidiary to the Royal Naval Officer’s Club. It wasn’t long before it was discovered that a splash of the local Black Seal Rum was just what the piquant ginger beer was missing.

The name is said to have originated when an old sailor, holding aloft the thunderhead in a glass, observed that the drink was the colour of a cloud only a fool or a dead man would sail under”.

This was probably followed by, ‘Barman, I’ll have another - Dark ‘n Stormy’.

Fentimans & Bloom Gin and Rose Lemonade Fentimans Botanically Brewed Rose Lemonade is made with the juice of real lemons and pure Rose Otto oil from the world famous Rose Valley in Kazanlak, Bulgaria.

The rose extract is from 100% natural steam-distilled rose essential oil which gives the liquid a pale blush colour, a delicate aroma and enhances the flavour.

Bloom is a delicate floral Premium London Dry Gin, enriched by the natural botanicals from an English country garden - the chamomile, pomelo and honeysuckle create a distinctive taste.

Perfect for those who appreciate a more delicate and subtle gindrinking experience.

Hooch - alcoholic lemon brew original alcopop Hooch, the brand that defined the Nineties Brit Pop generation, is officially back on the market.

The re-named Hooch Alcoholic Lemon Brew has kept its retro appeal but is now available in distinctive 500ml bottles and is designed to be served over ice, making it a competitor for fruit beers and ciders.

ShATlER’s Cocktails available from: haywood Products ltd Phone 01889 270663 sales@haywoodproducts.com 46 10

Interview | January december2016 2015

The iconic brand, which features real fruit juice and is renowned for its sharp lemon taste, features the new tagline, ‘Refreshment with Bite’.

A sparkling, alcoholic lemon brew made with real lemons and natural juices. Hooch delivers a sharp bite of citrus which explodes on to the palate but immediately softens to a subtle lemon tone, delivering complete refreshment.

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Recipes

Honey Sazerac Ingredients

How to make

• 1 dash of absinthe

1. Swirl the absinthe and ice in a glass.

• 50ml Rye whisky

2. Add whisky, honey and both bitters in a shaker and stir to dissolve honey.

• 3 dashes Peychaud’s bitters • 1 dash Angostura bitters • Lemon twist, to garnish

3. Add ice and stir again for 30 seconds.

4. Tip out the ice and absinthe.

5. Refill the glass with fresh ice.

6. Strain shaker into a glass with a squeeze of lemon twist over the drink.

Michelada Ingredients

How to make

• 50ml tomato juice

1. Mix all the ingredients except the lager.

• 25ml apple juice

2. Roll the rim of a highball glass into the sea salt.

• Juice of 1/2 lime • 1 tsp Chipotle paste • 1 dash Cholula sauce • Sea salt, for the rim • A good British lager

3. Fill the glass with ice.

4. Pour in the mixture.

5. Add a lime wedge.

6. Top with the lager and serve.

Vodka Martinez Ingredients

How to make

• 50ml sweet vermouth

1. Chill a sherry glass.

• 15ml vodka

2. Put the vermouth, vodka and Maraschino in a shaker.

• 4 drops Maraschino • 1 lemon twist

3. Add ice and stir until chilled.

4. Strain into a glass.

5. Squeeze the lemon twist over the drink.

6. Serve.

48 Recipes | november/december 2015

Recipes Interview

White Russian Ingredients

How to make

• 50ml vodka

1. Fill a tumbler with ice.

• 25ml Kahlua

2. Add vodka and Kahlua.

• 25ml cream

3. Stir.

• Swizzle stick to serve

4. Carefully pour on the cream (you want it to stay on top in a distinct layer).

5. Serve with a swizzle stick.

Bijou Ingredients • 25ml gin • 25ml sweet vermouth • 25ml green Chartreuse • 1 dash orange bitters

How to make 1. Fill a tumbler with ice.

2. Add ingredients into the tumbler.

3. Stir.

4. Strain into a cocktail glass.

5. Add lemon peel to garnish.

6. Serve.

Monkey Gland Ingredients

How to make

• 50ml gin

1. Fill a tumbler with ice.

• 50ml orange juice • 1 teaspoon grenadine • 1 teaspoon absinthe

2. Add ingredients into the tumbler.

3. Shake well for 10 seconds.

4. Strain into a cocktail glass.

5. Serve.

www.venue-insight.com | Recipes 49

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Please enjoy Pernod Ricard brands responsibly

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