Venue Insight Magazine - April/May 2016 by sosmagazine.biz

VENUE

INSIGHT

A P L AT F O R M F O R T H E H O S P I TA L I T Y I N D U S T RY APRIL/MAY 2016

Caffè Culture Show Preview

Coffee Shops vs Pubs

Energy Drinks

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Graphic Bar

THE 36TH

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Contents Hello

and welcome to the April/May issue of Venue Insight Magazine The must-have publication for the UK hospitality industry. Within this issue, we take a sneak preview of the Caffè Culture Show which takes place at London Olympia between 10-11th May - A must-see show featuring over 200 exhibitors. On page 12 we have the first of our many features this month - ‘Coffee Shops vs Pubs’ - A look at the coffee shop explosion and the recent decline and closures of pubs across the country. On page 20, we take a look at recent industry furniture trends - ‘Home from Home’. With the recent ‘shake-up’ on sugary drinks, we take a look at the positives of energy drinks on page 27 in this month’s feature - ‘Are they really THAT bad for you?’. Our Venue Insight this month is Graphic Bar situated in Soho’s buzzy Golden Square. If you have any industry news including product or business launches, please email them to editor@venue-insight.com for consideration in future issues.

David Sullivan - Editor

Jon McIntosh jon@venue-insight.com 01634 568928 Design Karl Speller design@venue-insight.com 01634 568927

Features

FULL CONTENTS 6. Public House

8. Caffè Culture Show Preview

14. Bars

Publication ManagerS Dan Scudder dan@venue-insight.com 01634 568928

publisher Robert Robinson Crystal Design & Media Ltd 01634 568925

Enjoy the read!

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

12. Coffee Shops vs Pubs

18. Clubs 24. Drink

20. Furniture Trends - Home from Home

38. Food

27. Energy Drinks - Are they really THAT bad for you?

42. Tech

30. Whisky 38. Payment Systems 40. Graphic Bar

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 Graphic Bar (see page 40) april/may 2016

Expert Insights

NEWS FROM THE ALMR We are marching steadily, if not racing headlong, towards the date of the EU referendum and one of the most significant moments in recent political memory. Obviously, this will be a hugely important moment, not just for the night-time economy, but for businesses in every sector in the UK. At the forthcoming ALMR Spring Conference on 28 April, we will hear from the Rt Hon Priti Patel MP, Secretary of State for Employment who will discuss Brexit and the knock-on effects and opportunities, and what it could mean for businesses.

Much of the ALMR’s initial reaction revolved around the fact that, in the early stages of the campaign, we had been given relatively little information from either side. With around two months to go until the day of the vote, not a great deal has changed. A recent survey of ALMR members indicated that over half felt only a little informed at this point. Admittedly, the official campaigns do not begin until 15 April so with any luck, as you read this, you’ll be in possession of more information. Much of the concern from operators appears to be the sense of uncertainty as to what will actually happen following the vote, particularly should Brexit actually occur. Retailers have asked me if they will immediately be forced to lose members of staff, should the country decide to vote in favour of leaving. If that occurs, we will have a two year period in which to negotiate the

details – many commentators believe that it will be extended to a longer period, so there will be no mass exodus of employees from UK nightclubs. Unfortunately, the uncertainty surrounding the potential EU exit is creating a lack of clarity and, as we know, nothing undermines confidence and hinders potential investment like a lack of certainty. The ALMR itself will remain neutral throughout the course of the referendum and we will look to work with the Government and closely with our members whatever the outcome. Nightclub and latenight operators should certainly not fear the outcome as theirs is a sector that has faced both legislative and fiscal pressures and has consistently innovated and moved with the times. A lack of information in the build-up to the referendum is a headache, but nightclubs and late-night venues in the UK will continue to have a champion in the ALMR, whatever the outcome.

A nation of young foodies: young Britons shun alcohol for eating out, according to a new report Young people aged 19-24 are increasingly shunning alcohol in favour of food. That’s the message of the new Future Shock report, produced by the Association of Licensed Multiple Retailers (ALMR) in partnership with CGA. According to the report, in the last six months fewer than 10% of young people have been out drinking at least three

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times per week, with 40% only going out once. The report also found that 1 in 7 young people did not go out at all. According to the report, 60% of young people, including students, drink out less than once per week. In contrast, 50% of young people eat out at least once per week, suggesting a fundamental shift in eating and drinking out patterns away from pubs and bars to branded dining outlets.

“The publication of the ALMR’s report shows the changing nature of consumer habits as well as the evolving nature of the sector itself. This research also puts paid to the myth that young people in the Britain are drinking dangerously. We have seen alcohol consumption fall by 17% since the Licensing Act and rates of binge drinking fall from 29 to 18%. Young people are increasingly planning their social lives around eating out, turning away from drink and towards food. On average, under 25s are eating out between 5-6 times per month. This is being driven by the accessibility and affordability of great eating out options, but it’s also the case that young people are just becoming more sophisticated and demanding consumers of food. Celebrity chefs from Jamie Oliver to Deliciously Ella have helped to create a foodie generation that is more conscious of the health aspect of eating out and the provenance and freshness of the ingredients. The boom in eating out, particularly in casual dining outlets, has seen a renaissance of our high streets driven by younger consumers. This is not only helping to drive growth in our local economies, but help contribute to healthier consumption and changing attitudes towards alcohol.” Kate Nicholls, Chief Executive, ALMR.

Public House News

PIMM’S® GETS PUBS ROYALLY KITTED OUT FOR THE PATRON’S LUNCH On Sunday June 12th, The Mall in St James’s Park, London will be transformed for its largest ever street party to celebrate The Queen’s patronage of over 600 charities and organisations on the occasion of her 90th birthday. To help licensees and their customers get into the patriotic spirit ahead of The Patron’s Lunch, Pimm’s is providing 12,000 outlets nationwide with activation kits. Part of a National Weekend of Celebration to mark Her Majesty The Queen’s 90th birthday and honour her charitable service, the event is anticipated to generate increased footfall to pubs as the nation comes together to raise a glass to Queen and country. The Pimm’s activation kits, which include 74,000 pitchers, 80,000 pitcher stirrers and 75,000 metres of bunting, can be used by publicans to capitalise on the national atmosphere of celebration and ensure high visibility for the most British of tipples from the moment a customer enters an outlet. Pimm’s will also be inspiring the on-trade with specially created serve suggestions* including ‘The Pimm’s Royale’ and ‘The Pimm’s Palace’s Punch’, to put a fun royal twist on the menu and take advantage of the heightened royal interest.

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Joanna Segesser, Senior Brand Manager for Pimm’s, said: “With Team GB off to compete in the Olympics, Andy Murray playing at Wimbledon and the celebrations for The Queen’s 90th birthday it is set to be a truly great British Summer. As a quintessentially British summertime tipple, Pimm’s offers licensees a significant opportunity to tap into this seasonal moment and drive footfall and sales. “We’re thrilled to be supporting The Patron’s Lunch in London and helping outlets up and down the country benefit the from the British occasion with our activation kits. The event is all about celebrating jolly good fellows across the UK, so we’re also encouraging licensees to get involved in fundraising whilst raising a glass to The Queen and to the charities and organisations of which she acts as Patron. We can’t wait to share a hip hip hooray on the day and see how everyone chooses to get involved.” To further support the event, Pimm’s is encouraging publicans to organise their own fundraising events, whether it’s by hosting a Patron’s Lunch Street or Garden Party; a cake sale; a Great British Theme Quiz; or a Croquet competition. Licensees and consumers can share their fundraising activities and events on the Pimm’s Facebook page to be in with a chance to win Pimm’s goodies

(www.facebook.com/PimmsTime) and find more inspiration at www.thepatronslunch.com. For further information on the Pimm’s activation kits, The Patron’s Lunch and how to get involved, speak to your Diageo rep or visit:

www.thepatronslunch.com

Caffè Culture Show Preview

GET READY FOR THE UK’S BIGGEST CAFFEINE BUZZ OF 2016 - IT’S THE CAFFÈ CULTURE SHOW Award-winning artisan roasters, producers, and hundreds of world-leading suppliers and manufacturers showcase the latest innovations and trends at the Caffè Culture Show, the UK’s only national event for the café industry, 10-11 May 2016, Olympia London. Secrets of success Knowing where to turn for advice can be difficult. The Caffè Culture Show is here to help with a seminar programme featuring respected industry experts. Caffè Fundamentals is for start ups and those keen to stay small. Speakers include: • Best-selling author and coffee shop consultant John Richardson. • Leading marketing specialist Guy Clapperton. • The SCAE’s Tim Sturk on serving the best coffee every time. • Artisan Coffee School Founder Edwin Harrison on training. • The Sustainable Restaurant Association on switching to free-range dairy. Caffè Enterprise programme is for established operators. Speakers include: • Shoreditch Grind founder David Abrahamovitch. • Investment expert Hugh Costello from private equity firm Livingbridge. • Franchise experts Carl Reader from the British Franchise Association and consultant Euan Fraser. • Brand expert Ralph Scott from cdw + Partners. • iCafe Founder Umer Ashraf Malik on preparing to expand. • John Richardson on the state of the market and consumer views of coffee shops.

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Go cupping! Are your coffee-tasting skills up to scratch? The Cupping Zone is hosted by Modern Standard Coffee’s Lynsey Harley, UK Barista Championships Head Judge. Like wine tasting, coffee tasting identifies the characteristics of a particular coffee. ‘Cuppings’ are performed to evaluate coffees objectively and scored. Industry pros use cupping to select which coffee to buy and to identify different attributes – useful when formulating blends. Open to all, sessions begin with an introduction to cupping protocol before visitors gain some credible skills to use cupping in a more effective way. Tasters will cup a number of coffees, focusing on varietals, process, origin and flavour. Advance bookings at www.caffecultureshow.com/cupping

Blending business and coffee since 2006

200+ exhibitors 1,000 minutes

of business talks

30 workshops

& masterclasses

Having the best quality coffee offering possible has come to be an expectation of your customers. The Caffè Culture Show features 200+ exhibitors, brand new products and expert advice to help you keep on top of the latest trends…

caffecultureshow.com

Book n o FREE E w for NTRY *Entry is

£20 on

the doo r

Show Partners:

march/april 2016

Caffè Culture Show Preview

Continued... Never too late to learn A programme 30+ mini-masterclasses by leading experts including: • Show-stopping latte art and customer-pleasing coffee cocktails; • Common brewing mistakes and why water matters; • Man vs Machine – the battle of the baristas; • Tea tasting and brewing; • How to create a soft drinks menu that puts you ahead of the competition; • How to manage your business when you’re not there; • TripAdvisor - the land of trolls and cheerleaders, and the real value of advertising; Who’s at the show? The highlight of the show is the vast range of exhibitors. For a flavour of what’s on offer:

Specialist micro-brewers The Original Dutch Coffee Company launch cold drip coffee concentrate in five single origin brews – great for drinks, cocktails, desserts and dishes. In tea, award winning social enterprise Tea People sample their speciality blends and Himalayan Treasures offer premium tea varieties and coffee beans sourced from the world’s highest farms. Gourmet tea company Nauteas bring exciting flavours to traditional tea menus with some unusual blends, while Hygge Tea introduces the Scandinavian Hygge concept with its unique luxury herbal blends. In soft drinks, The Powerful Water Company launches POW, the UK’s first hydrating natural energy water, with natural caffeine from guarana and natural fruit sugar, while Buddha Water is a new healthy premium drink from Your Tonic with Scandinavian birch sap. Luxury producer Luscombe showcase new flavours Damascene Rose Bubbly, Madagascan Vanilla Soda and Passionate Ginger Beer, while Monin sample new products Le Fruit de MONIN Yuzu, Cherry and Blueberry purees, low-calorie Cloudy Lemonade Concentrate and Toasted Almond syrup.

Fabulous food In confectionery, Champion & Reeves sample their 100% natural Dessert Nougat, Butterscotch and Cream Toffee. Newcomers Mighty Fine Honeycomb launch an impulse bar range. In baked goods, Heavenly Cakes add Rice Krispie Doughnuts and Reese’s Peanut Butter Toffee Crisp to the Betty Bakes range, French artisanal cake brand Pat’fondines sample classic handmade Breton specialities, and new London biscuit bakery, La Biscotteria, launch premium, authentic Italian style biscuits, made without artificial ingredients. The ‘Free from’ trend continues to grow. Flower & White launch handmade muffins in a range of flavours and Mrs. Crimble’s launch gluten-free Lemon Cookies. Honeyrose Bakery launch a new organic cake range and natural, gluten-free Kent & Fraser Twinpacks biscuits, Criscuits and Toasts. In snacking, popcorn start up Pop Notch introduce Sweet & Salty, Salted Caramel and Marshmallow flavours, while Saf Life launch vegan healthy range Saf Raw. Scott Farms International showcase ‘made by the grower’ Sweet Potato Chips, while Ten Acre Crisps sample new ‘Free From Plus’ flavours Pastrami in the Rye and When the Pepper Crack’d. Nim’s Fruit Crisps, the UK’s first air-dried fruit crisp range, launch new Tomato & Cucumber, Pepper & Courgette and Beetroot & Parsnip vegetable crisps. Kitchen Garden Foods launch two new organic Wolfys Porridge flavours - Plain and Simple and Blackcurrant. Beverage news Back by popular demand is the Independent Coffee Roasters’ Village, celebrating homegrown, small batch roasters. Here, UK Latte Art Champion and World Latte Art Championship finalist Dhan Tamang shows off his skills for Moonroast Coffee.

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In chocolate, Sir Hans Sloane’s Single Serve Cocoa Pods implode in hot milk to create a rich drinking chocolate. Equipment news Auteur showcase the bobble presse with micro-filter, and bobble teastick, a combined tea infuser and stirrer. There are new bean to cup machine launches from Bravilor Bonamat (the compact new Esprecious model) and N&W Global Vending with its Koro, Korinto and Karisma Prime models. Catering Equipment Ltd’s new in-mould labeling solution means no more sticky labels falling off in the fridge or scratched off with use. GW London showcase the new PURE refrigerated coffee shop counter range, and Pentair Foodservice demonstrate an expanded RO water treatment system range and new Claris PRIME water conditioning cartridge. Showpiece Design unveil Force 10 Storm Umbrellas for yearround weather-proof cover, while Uropa feature the Chef Works Urban workwear range and Santos Centrifugal Juice Extractor. The latest in Packaging and Business Services Positive ID Labelling showcase nutrition calculation software while business service provider RWN Trading Ltd unveil OrdaMia, a new Merchant Business Improver enabling customers to order, pay ahead and save personal diet/allergies. Open Ear launches its unique intelligent playlisting app for café owners to manage playlists effectively, receive automatic bespoke updates and control music in realtime. The Caffè Culture Show 2016 takes place at Olympia London on 10-11 May 2016. Free ticket registration is open at: www.caffecultureshow.com/register

www.caffecultureshow.com

NELSON AT CAFFÈ CULTURE 2016 Nelson will highlight its kitchen and cabinet design and installation services and will show its latest, high performing, Advantage warewashers alongside a range of space saving catering equipment from the popular Blue Seal range. Advantage Dishwashers and Glasswashers The Advantage warewasher range is amongst the best specified in the UK today. It uses a significantly low volume of water and energy, yet provides exceptional reliability and outstanding results across all types of crockery and glassware, even delicate items – and at a competitive price. It is also exceptionally quiet making it suitable for front of house siting. Models range from highly compact undercounter machines to through to space saving pass throughs. Kitchens, counters & cooking equipment Space is almost always an issue in cafés but with Nelson’s clever design solutions, food display and storage can be significantly increased. By using advanced 3D design software, the ultimate layout for the available space can be achieved. Nelson supplies and installs many of the UK’s leading equipment brands of catering equipment, including the popular Blue Seal range, and provides a stainless steel fabrication service. Nelson also designs and installs bespoke food display cabinets which maintain food quality whilst appealing to ‘grab and go’ customers.

Nelson provides free of charge site surveys for its kitchens and display cabinet designs and for its warewashing services.

VISIT US ON STAND

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Milk Foam of Top Barista Quality: From Flat Whites to the Mountainous Foamy Peaks of Fujiyama Coffee expert Caffeine Limited will be showing its latest Schaerer bean-to-cup machines on stand E12 at Caffè Culture Show 2016. The machines feature an advanced milk system, called ‘Best Foam’, that gives operators total control of the texture and temperature of the foam, delivering the best ever lattes, flat whites and cappuccinos, and other espresso drinks. It foams the milk even better than a barista! The patented milk system allows operators to create individual milk based coffees of top quality, fully automated and with consistently high quality results. The system precisely controls the process and creates the exact type of foam required for specific drinks, a system called ‘micro bubble technology’. So the foam for one drink can be stiffer or creamier than for another, at the touch of a button. The Coffee Art Plus ‘Best Foam’ machines can create special, bespoke foams. For example, on the latest Coffee Art Plus machine there’s a button to create a Cappuccino Fujiyama, which is topped with a peaked ‘mountain’ of creamy foam. It can be used with both hot and cold beverages. “Cold espresso based drinks are growing rapidly in popularity, the ability to create beautifully textured cold foams is another benefit of the system,” says Justin Stockwell, Caffeine Limited’s Managing Director. “This latest technology is a very exciting development,” he says. “It’s simple to use and the operator can set the exact consistency and temperature of milk foam that they want, to ensure the perfect serve, whatever the drink.” As well as a range of coffees, the Coffee Art Plus ‘Best Foam’

VISIT US ON STAND

E12

machine can make other hot and cold drinks, such as milkshakes and hot chocolate. Caffeine has recently launched a Flavour Point bolt-on which enables the machine to create a variety of flavoured drinks using syrups or alcohol. In fact, with the Flavour Point bolton, a Coffee Art Plus menu can be programmed with well over 100 drink variations. Coffee experts from Caffeine Limited will be on hand to discuss the latest coffee culture trends on stand E12.

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Feature

coffee shops vs pubs The British obsession with the pub, a renowned and time old tale. It has been centuries loved by generations of Brits and hailed as one of the cornerstones of our culture. This can be traced back to roman times when locals visited their ‘taverns’ and even anglo saxon era where ‘alehouses’ were the thing to do. Pubs have been loved by many and revered as a national pastime. This was echoed in fact when the Labour government introduced the Licensing Act in 2003, effectively allowing drinking establishments to open longer. However, the government at the time envisaged something other than more boozing, a coffee revolution in fact. Although critics say this was a failed pipe dream, cafes appear to have boomed. You cannot go down any high street without seeing a Starbucks or Costa. In fact, not only are coffee shops springing up, pubs are disappearing at an alarming rate with the BBC reporting in 2009 that 52 pubs a week are closing down. Albeit, this was at the height of the recession, but why did coffee shops keep opening? As it turns out, the Brits are social creatures and view coffee shops as a cheap way to socialise. It costs 5 pounds for a pint in London, with an Americano costing less than half of that. Others have suggested that pubs were always a masculine activity, whereas now, in a more equal world, coffee shops cater for both man, woman and family. Women especially have more spending power than they ever did in history! Could online shopping be the reason? We don’t shop all day anymore when the bargains are online, so what else can we do on the high street? We need something that is socially acceptable, open all day, reminds us to relax, has wifi and allows inclusion. A good cafe can meet all of these things if the ambiance is right. Therefore, maybe the coffee revolution that Labour dreamed about did actually happen? 24 hour drinking certainly hasn’t led to more pubs on the high street. Perhaps British culture has moved on and leaned more towards our European cousins. Whatever the case, the sophistication and ambiance of a cafe can always beat a pub - if the mood is right!

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Bar News

INDEPENDENT NEIGHBOURHOOD BAR ‘No 197 CHISWICK FIRE STATION’ TO OPEN THIS APRIL 2016 Independently owned and individually designed by artisans of food, drink and design, ‘No 197 Chiswick Fire Station’ will be more home than high street, providing the perfect back drop for relaxed all day eating and drinking. Opening its doors on Tuesday 26th April with a soft launch offer of 50% off food until the 1st May. Independent neighbourhood bar and restaurant ‘No 197 Chiswick Fire Station’ is set to open in the heart of Chiswick this April. The old fire station will be reimagined with unique design and the opening of the forgotten courtyard, perfect for outdoor drinking and dining. No 197 Chiswick Fire Station is the fourth location belonging to the independent bar group Darwin & Wallace, adding to the collection of three, beautiful neighbourhood bars located in London villages. Opening its doors on Tuesday 26th April with 50% off food until 1st May for those who have booked in advance. Reservations can be made along with more information by visiting:

www.no197chiswickfirestation.com

Created by artisans of interiors, food and drink, No 197 Chiswick Fire Station will offer a relaxed, all-day morning coffee to night cap experience within a beautiful setting to be enjoyed by residents and businesses within the West London village. Taking inspiration from its locality, No 197 Chiswick Fire Station will have an open, naturally lit, stripped back utilitarian feel true to its heritage as a fire station with an injection of bespoke furnishings and artwork. Rich in independent spirit the space is being transformed by designer Lou Davies of Box9 and architect Lionel Real de Azúa of Red Deer who have worked with the group’s founder Mel Marriot since 2013. Using a palette of soft pinks, chalky whites and pale greys, the space, will be filled with bespoke furnishings creating a ‘more home than high street’ environment paired with great food and drink that will be a welcome addition to Chiswick’s leafy landscape. Furnishings have been meticulously sourced, including the traditionally

made and upholstered sofas, terracotta tiles sourced by Bert and May, beautiful handmade chunky oak chairs and the popular cake tables as seen in sister locations, No 32 The Old Town and No 1 Duke Street. Original artwork has been handpicked in partnership once again with The Hang Up Gallery in Stoke Newington. The biggest transformations will be the previously forgotten courtyard space, which will burst back into life. Front to back light will be created from a new opening punched into the rear garden wall that will lead to a stunning courtyard in which to enjoy food and drink. Mel Marriott, Darwin & Wallace Managing Director comments, “We are incredibly excited to be bringing our modern vision of the local pub to the heart of Chiswick, one of my favourite London spots. Our ambitions at Darwin & Wallace are to work with the best artisans of design, food and drink and No 197 Chiswick Fire Station will be no exception. Located in one of London’s loveliest boroughs with the old fire station, the fourth addition to our group is rich in independent spirit and we cannot wait to welcome you through the doors.” The cocktail menu has a selection to suit any time of day focusing on classic serves injected with personality. The bar will feature spirit infusions, house made syrups and sherbets including Lavender Rob Roy and Tanqueray 10 Gimlet as well as a range of local craft and international beers and lagers, with a well-considered wine selection. No 197 Chiswick Fire Station will offer fresh, convivial antipodeaninfluenced food served all day from organic eggs benedict to pan-fried seabass. Produce such as the breads and jam is sourced locally wherever possible and the menu is changed seasonally. No 197 Chiswick Fire Station opens its doors on Tuesday 26th April with 50% of its food until 1st May for those who book in advance.

inflatable bar opened for grand national festival in chavasse park, liverpool An inflatable bar opened to celebrate the Grand National festival in Liverpool’s city centre. The Crabbie’s inflatable bar, situated on Chavasse Park at the Liverpool ONE complex, opened for the Grand National festival opening until midnight of each night of the event. The inflatable bar included an outside lounge area which included beanbags as well as sunloungers. The bar served a whole range of Crabbie’s cocktails, with a number of Grand National themed cocktails available.

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Candi Entertainment

Candi Entertainment - home to the UK’s most exciting and thrilling acts, props and performers! Let us entertain you with a wide variety of our mix and mingle acts on offer - we are certain you’ll be blown away!

Las Vegas Show Girls

Adding the glitz and glamour to your event, these Las Vegas Show Girls are the perfect addition for meet & greet, champagne reception and mix & mingle to name but a few. Authentic Las Vegas Show Girl costumes are available in a wide range of colours, styles and accessories - so you really are spoit for choice!

Stilt Walkers

Standing head and shoulders above the rest, these stilt walkers are sure to grab the attention of your guests. We have over 100 different themes and costumes to choose from, some of which include Zoo Project, Ibiza, Great Gatsby, Burlesque and Circus.

Mix and Mingle Acts

Candi Entertainment are home to some of the most unique and wonderful mix and mingle acts. Some of which include Crazy Chimps, Alien Heads, Crying Baby Heads, Disco Ball Heads and Smiley Face Heads. These are perfect for either promotional use or a staged performance. Either way, they’re sure to turn heads and cause a scene!

Fire Acts

Bringing the heat to your event. These fire acts are truly on fire when they get on stage. Performing a series of tricks such as fire eating, body burning, fire spinning and dancing and fire breathing.

Venue Insight

Our job is to give customers an experience they’ll never forget and with clients like Sky, MTV and Channel 4 on our side, I know you wont be disappointed. Take a trip to Candi land and you’ll never look back!

Usherette Tray Girls

Service with a smile. These vintage usherette tray girls can come in any theme and style and really do add extra. Serving anything from shots to canapes and even vintage sweets for those with a sweet tooth.

Martini Glasses

Shaken or Stirred? How do you like yours? Well here at Candi Entertainment we can tailor-make your Martini however you like. Whether it be with a burlesque dancer or a show stopping singer - we have it all!

LED Photo Frames

Looking for that picture-perfect moment? Our LED photo frames capture the best moments, with all shapes and sizes available, we have one to suit any theme or party! Choose from stars, love hearts and even daisies. The cutest addition to your night for those memorable snaps!

Giant Pop Out Birthday Cake

Having a club birthday? Inviting the local celeb to celebrate theirs? Why not surprise them with our giant pop-out birthday cake! This comes with a performer of your choice to jump out and make the birthday boy/girl feel super special! We’ve even had Kylie Minogue herself jump out!

0800 043 9321 info@candientertainment.co.uk

www.candientertainment.co.uk

Club News

AWARDAMERICA WINNING COMES BAR ANDTODISTILLER LATIN LONDONJOIN WITHFORCES FIRST IN THE NORTH EAST ANNUAL FESTIVAL Two of theFRONTERA biggest names in North East gin are joining forces to offer discerning drinkers even more

choice. London will be lit up with Latin American Newcastle bar spirit City Tavern, this May which when currently Chile’s stocks more largest than 80 music gins from festival, around Frontera the world, will Festival, now behits serving thespirits capital from for Sunderland-based the very first Poetic time.License. Taking place at London’s biggest nightclub, Studio The independent 338 in Greenwich small batch distiller, on Saturday established28th by entrepreneur May, Frontera Mark Hird, Festival currently crafts will host two award some winning of Latin gins America’s and a vodka using biggest its own music still at stars the alongside Roker Hotel.a handful of local artists, for the ultimate celebration of Latin From this American week Citymusic Tavern,ever basedstaged at in Northumberland London. Four Road, hundred will be stocking strictly limited the brand’s earlybird Northerntickets Dry Gin and areOld areTom on Gin,sale whichnow are both priced carefully at £35. crafted to be Once 400alone tickets are sold enjoyedthese as a stand drink or as part of tickets will be priced at £40 for a cocktail. general admission.

David King, Owner of City Tavern said: “We prideFestival ourselves offering Frontera wason created in visitors 2013 ina wide range of popular and together unfamiliar drinks, Santiago, Chile and brings the best including several that are brewed exponents of different Latin musicexclusively styles. for City Tavern. Boasting audiences of 60,000 festival goers, Frontera has already established three “Poetic License’s processes and successful eventsartisanal in Chile and is widely regarded as one of the most important live Latin music events in South America.

Frontera Festival seamlessly blends some unique flavours fit well philosophy of the biggest names inwith Latinthis music, and I’m sure they will make an covering the broad spectrum ofexcellent music addition to genres, our collection.” trends and with the best in up and

coming talent from across the continent. City Tavern, which benefitted from a £450k investment by Mr of King in 2015, is theChile The huge success Frontera Festival latest high profile venue to begin has allowed it to cross borders andstocking land in products from License, which has only London for the Poetic very first time. The inaugural been operating fourperfect months. Frontera Festivalfor UK around will be the

platform for artists who are largely unknown While theto brand’s handmade approach limits in the UK gain international recognition production to around 400 bottles per week, outside of their native countries. all three of its core products already be Frontera Festival London will can feature some found in a wide rangefrom of bars, restaurants of the biggest artists across Latin and hotels around the region, asreggae well as America, including Puerto Rican leading storesProfetica Fenwick,(Prophetic NewcastleCulture) and Lewis band Cultura and boasts Cooperover Ltd, 35 Northallerton. that million views on its

official YouTube channel, Argentinian “We’re absolutely withmassively how well Poetic electro pop band thrilled Miranda!, License hasBrazillian been received and what weband have influential psychedelic rock been able to achieve a relatively short space Os Mutantes, Chileaninsinger/songwriter of time,” said Poetic ownerand Mark Hird. Gepe, Spanish rock License’s band La Fuga

multicultural indie-folk outfit Jenny & “TheMexicats. staff and customers at City Tavern really The know their gin and we’re delighted that both Organisers of the Frontera Festival commented; “We are absolutely thrilled to be

our Northern Dry Gin and Old Tom Gin meet their strict selection standards. “Our focus now is on targeting more stateof-the-art bars like this and extending our distribution on a national scale.” Below: Mark Hird fromrespected Poetic License with David bringing such a well festival King from CityUK Tavern. brand to the for the first time. Frontera represents the very best in Latin American music and we’re excited to be building a bridge between South America and London, one of the culture capitals of the world. The inaugural Frontera Festival UK will be the perfect opportunity for Londoners, whether they be local or expat, to immerse themselves in South American food, music and culture.” Frontera Festival UK will be the first time that music fans in London will be able to experience the true spirit of Latin America. As well as music, Frontera Festival UK will showcase authentic Argentinian street food courtesy of Moo Cantina Argentina.

www.fronterafestival.com

disco design ltd Disco Design Ltd. specialise in innovative nightclub design and manufacturing from A to Z. The company has offices, production facilities and showrooms of more than 20,000 square meters. Their team consists of more than 250 people and includes designers, carpenters, installers, electricians, software engineers, sound engineers, specialists in electronics, tailors and upholsterers. Disco Design Ltd. manufacture a full range of products for the nightclub industry such as LED Panels, Nightclub Furniture, Club Sound Systems, Night Club Lighting, LED Dance Floors, Nightclub Decor, Decorative Statues, Video Displays, Lighting Control Software and a lot more. Disco Design Ltd. have launched a new 2016 night club product line which can be viewed at: www.disco-designer.com/newsletter/newproduct-line.html

april/may 2016

Disco Design Ltd. and the Online brand (www.disco-designer.com) is a family business specialised in designing and manufacturing full range of products for the nightclub industry. It was established in 1998 by the Director and Designer Peter Yordanov – a former DJ who has worked all around Europe. One of the main reasons for deciding to create the company was because Peter saw too many clubs with really lousy interior design which implied a cheap, unwelcoming atmosphere and he had many ideas how to change that and make people enjoy the time spent there much more. It’s all about the atmosphere and the feeling inside. After designing and renovating more than 350 clubs in unique full custom designs, there is a constantly growing interest by potential clients. Disco Design Ltd has more than 5,000 customers worldwide that has purchased different products like LED Disco Panels, Illuminated Dance Floors, Nightclub Furniture, Club Decorations and Accessories,

Video Displays, DJ Equipment, Club Sound Systems, DMX Controllers, Lighting Control Software and 3D Design Development. Also available are full design, installation, support, warranty and worldwide shipping, so the customers can enjoy all the stuff they need for the best price from just one provider. Disco Design Ltd. also develops its own unique Lighting Control Software. The only software that can control LED panels, Moving Heads, Lasers and Video Screens simultaneously with the press of a button. info@disco-designer.com 0044 7515287435

www.disco-designer.com

www. cultfurniture.com 1000’s of items in stock with next day delivery

Get £20 off your order using code VIM20* *Orders over £200. Valid until 30/04/16

trade@cultfurniture.com | +44 (0) 208 150 3257 | Showroom: 811-813 Wandsworth Road, London SW8 3JH

‘home from home’ Design in the hospitality sector is adapting to both modern technology and the way we interact and engage away from home. Wealth, globalisation and technology has changed the way we evaluate services away from home. No longer do we focus on the traditional luxuries, instead we seek well-connected venues with great wireless internet, ample work space and something that is more home from home according to global hotel consultancy HVS London.

“It seems that many hotels have barely changed over the last decades still consisting of the same in-room amenities, the same heavy curtains, the same check-in process, and the same small desk. This is no longer a place where the modern-day traveller feels at home,” states HVS Associate Veronica Waldthausen “This new segment of traveller is no longer looking for white-linen service, bellboys to carry their luggage up to their room or a concierge. When the current generation of young travellers enter a hotel, they want to feel completely at home, connected and to be in a setting where they can be part of an experience,” she adds. Hotels have defined the check-in process with the use of mobile devices – in some cases eliminating the need for a fixed front desk or concierge. Online services may now include video content and location specific information assisting guests to discover the city’s cultural attractions or best restaurants. Some have even gone as far as offering digital touchpoints as we redefine the way we engage away from home, accustomed to a more tech-savvy world. But how has our communal space changed? Communal spaces and lobbies are being reinvented to accommodate a whole range of activities centered around work, relaxation and play. Hotels, pubs and bars are adapting to a more integrated model that offers both comfortable and convenient space in which to congregate, enjoy food and drink, socialise and conduct business.

april/may 2016

“Guests are looking for a home-away-fromhome. The new era is about participating in an experience, rather than flaunting wealth. Travellers today don’t want to feel like they are in a corporate setting, but thrive in environments where they can interact with people, be it face-to-face or virtual. They want everyone to participate and don’t mind interacting with new people.” Arlett Oehmichen, HVS London Director.

The multi-use facilities usually come with Wi-Fi and feature a mix of furniture types and spatial configurations including lounge seating for relaxation, semi-private pods for meetings and social gatherings, and workstations with mobile charging capabilities. Rooms in hotels are changing with many becoming smaller without the necessity of a desk as people prefer to sit on chairs or beds to use their laptops and tablets. Meeting areas are becoming more homely with brighter colour palates and more comfortable chairs. The same applies to cafes and bars as more is being done to drive customers in and we mix both work and pleasure. Undoubtedly, accomodating to these demands seems the common solution that ‘bridges’ the gap, drives in business and also the way we evaluate services away from home.

Club News

Junkyard Golf Club arrives in London on 12th May for three months of crazy golf mania at The Old Truman Brewery

Music, food, drink, crazy golf and much more combines with Junkyard weirdness in the latest pop-up attraction due to hit London town on 12th May at The Old Truman Brewery. Crowds have raved about Junkyard Golf Club in their native Manchester, now punters South of the border have a chance to join in. Tickets are on sale for the London run. Set sights and score cards to Junkyardgolfclub.co.uk for more information and bookings. In their first London foray, the creative minds behind Manchester’s B.Eat Street and Friday Food Fight will bring Junkyard Golf Club to the city this Summer. The unique take on crazy golf finds courses in mutant form, jewels from the scrap heap augmented into glittering obstacles for budding Londoners to overcome. With the use of the mighty putter game players can chose from three, nine-hole courses of weirdness and twisted junk named Pedro (Polluted Paradise), Frank (Putt Up Or Shut Up) and Helga (In Da Club). Top class nosh will be on offer in the form of street food soon to be legends Bart’s Dog Kart and Big Grillie Style, serving lip smacking hot dogs, nachos and more. Meanwhile banging cocktails will be served from Junkyard Golf Club’s bars including ‘Tee Diddy’ (Santa Teresa Rum, Curacao, Almond, Lime and Pineapple) and ‘Who’s Your Caddy’ (Portobello Road Gin, Strawberry, Lemon, Cranberry). Junkyard Golf Club will be open seven days at week beginning 12th May and ending in August, from 11:00am until 11:00pm. Weekday and Sunday tickets are priced at £8.50 per person whilst Friday and Saturdays will be £9.50.

April/May 2016

april/may 2016

Drink News

Spring is in the air and in our cocktail glasses! Qcumber is the perfect mix for seasonally Inspired cocktails Muddy Boots Fresh juicy cucumber with a hint of ginger spice up this frosty mix of gin and Pimms. A spirit-lifting antidote to those chilly April showers. 1 2 2 1 1 1

part gin parts Qcumber ginger spring water parts lemonade part pimms wedge of lemon slice of cucumber

Grab a long tall glass, add ice cubes, gin, and Pimms. Then add the lemonade and top up with the Qcumber ginger spring water. To serve, simply add a slice of lemon, a wheel of cucumber and top with a straw. With only 27 calories per 100ml serving, Qcumber is a grown-up soft drink that swaps saccharine sweet soda for vitamin-rich cucumber and spring water and is just the tonic for your spring cocktail.

As one of the lowest calorie soft drinks on the market with half the sugar of other leading brands, Qcumber combines pure cucumber essence with Welsh sparkling water for a low calorie drink that’s packed with vitamins and minerals. How refreshing! Each cool as a Qcumber glassful is also made from 100 per cent natural ingredients and is free from all the nasties found in many other soft drinks.

“We’re passionate about healthy eating and drinking! There are very few low calorie drinks that make for such a highly sophisticated sip.” Graham Carr-Smith, Qcumber. Is it time you added a slice to your ice? Qcumber is available at Tesco, Booths, Planet Organic, Ocado, Harrods, Selfridges & Co and other quality food stores.

www.q-cumber.co.uk

Bestway Raises The Bar With Premium On-Trade Drinks Guide Reflecting the latest on-trade premium drinks trends such as booming sales of wine, craft beer and spirits, Bestway Wholesale has launched its first ever Drinks Product Guide. As well as Including drinks available exclusively for delivery to on-trade customers from Bestway Wholesale, the guide also lists complementary categories such as soft drinks, snacks and bar sundries. The brochure includes details of the complete range of wines on offer through the group’s delivered on-trade delivery service, which is even broader than those on the shelves in the 60 strong Bestway and Batleys branch network. The offer ranges from Dom Perignon 2004 and Armand de Brignac ‘Ace of Spades’ champagnes to Bestway exclusive wines and branded single serve bottles.

Bestway Wholesale also supplies a wide array of standard and premium lagers and spirits, which are listed within its newly launched Catering Product Guide. Ron Hickey, Sales Director for Catering and the On-trade at Bestway Wholesale comments “Our main focus when developing the new Drinks Guide has been to help all types of on-trade outlet plan a comprehensive wine list, which can often be a confusing area. “By grading the wines by price and country of origin, licensees will be able to choose wines that reflect their target customers, while offering a range which meets a variety of price points.

The wines are easily referenced by country of origin, with each category presented in order of value, from high end, fine wines to entry level, house wines. Each entry includes a brief description and tasting notes to aid selection choice. To help licensees further, every wine is also tagged with a taste scale, a range of 1-9 for Whites & Roses and A-E for Reds, and given a price indicator to guide customers to ‘good, better, best’ alternatives.

“There is plenty of competition for consumer spend, so when people do go out for a drink, they are increasingly looking to make the evening special and are willing to try new drinks or premium versions of their favourite tipple. The new guide reflects this by providing licensees with premium choices. So, for example, although we stock Stolichnaya and Bombay Sapphire in depots and for delivery, the super premium versions Stolichnaya Elit and Star of Bombay are featured in the Drinks Guide.”

To support licensees in a changing market, the brochure also includes a selection of super-premium spirits, craft and speciality beers, and soft drinks targeting the licensed sector.

The Bestway Batleys Drinks Guide is available from local sales managers, from Bestway or Batleys depots, and by calling the Bestway telesales line on 01738 646 666.

april/may 2016

Drink News

GREY GOOSE® ANNOUNCES GLOBAL PLANS FOR EXTRAORDINARY SUMMER

GREY GOOSE®, the world’s leading super premium vodka, today announced plans for an extraordinary collection of summer experiences that will launch from May 2016. Famed for pioneering new occasions for super-premium vodka, GREY GOOSE will be investing at scale to inspire consumers to trade up to the category this summer. A proven drinks strategy and global experiential campaign will see 20 pop-ups, across 20 locations around the world, in only five months. GREY GOOSE Le Grand Fizz, a summer twist on the brand’s signature celebratory serve, GREY GOOSE Le Fizz is to launch globally following a successful preview in key cities and high profile events in 2015. As desire for longer, more refreshing serves increases in the warmer months, GREY GOOSE Le Grand Fizz is the ultimate choice for summer gatherings. Using the finest French ingredients including GREY GOOSE vodka, ST-GERMAIN® elderflower liqueur and fresh lime, the drink is topped with chilled soda for a gentle effervescence. Served in a distinctive, oversized wine glass, the long and light GREY GOOSE Le Grand Fizz can be enjoyed from day into night. The hero serve will be available across leading accounts and at celebratory moments throughout the season, from Coachella to Ibiza and Cannes Film Festival.

“We have created a serve that satisfies our consumers’ desire for a long, quality drink that challenges the conventions of traditional Summer drinking occasions.” Tom Swift, Global Vice President, GREY GOOSE. Joe McCanta, Global Brand Ambassador, added, “It’s a simple and elegant pour for bartenders, ideal for daytime summer occasions, that still allows you to add your own twist. You can experiment by substituting the range of GREY GOOSE flavors, GREY GOOSE La Poire is my preferred choice, or adding beautiful aromatics.” To elevate summer even further, a global, consumer experiential campaign entitled GREY GOOSE Boulangerie Bleue, will launch in May

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and transport consumers to the French Riviera via a secret entrance through a traditional French bakery. The GREY GOOSE ‘Boulangerie’ concept is inspired by founder and Maître de Chai François Thibault, who challenged convention to create a vodka of exceptional quality from only the finest soft, winter wheat from Picardie in France. Appearing in 20 cities and summer hot spots around the world, GREY GOOSE Boulangerie Bleue will give visitors the opportunity to enjoy an extraordinary summer experience that includes some of the finest French food, drink and music. Open from day ‘til night as the ultimate French Riviera club, GREY GOOSE will be partnering with leading chefs to offer specially curated brunch, lunch and dinner summer drinking and dining moments to showcase GREY GOOSE as the perfect accompaniment to every summer occasion. Swift continued, “We are making a significant, global investment through the line to drive category growth. In addition to our summer drinks strategy and the GREY GOOSE Boulangerie Bleue experience, we are currently in production with a new, above the line campaign that will be featured around the world from mid May. It’s going to be an extraordinary summer.” GREY GOOSE LE GRAND FIZZ RECIPE Long, refreshing and effortlessly extraordinary, GREY GOOSE Le Grand Fizz is an elegant mix of GREY GOOSE vodka, ST-GERMAIN® elderflower liqueur, fresh lime and soda water built over ice in a wine glass for the ultimate summer serve. Ingredients: 1 ½ parts GREY GOOSE® Vodka 1 parts ST-GERMAIN® Elderflower Liqueur ½ part freshly squeezed lime (approx. half a lime) 2 parts chilled soda water Method: Build ice into an oversized cabernet wine glass. Add GREY GOOSE vodka and freshly squeezed lime juice. Top with ST-GERMAIN elderflower liqueur and chilled soda water. Garnish with two lime wedges and a GREY GOOSE stirrer.

are they

really that bad for you?

Heart attacks, headaches, depression, diabetes, addiction, risky, anxiety….these are just some of the words used to describe the danger of using energy drinks. They are very tasty and give you a kick, however there are so many warnings, enough to put anyone off with the use of a skull and crossbones in addition to a doctors warning. If you Google this now, you will find warnings with all of the above alongside handy tips on keeping your blood pressure low and keeping your hormones at bay. But what if Energy drinks were not that bad? what if there was another side to this ‘poison’? Well, as with any opinion and doctors report, there is another side. Lets take a look at the advantages. It wasn’t long ago that the government was suggesting energy drinks along with coffee (also bad for your heart) was great at combating tiredness on the road. This suggests that perhaps you could be saving someones life on the road if you feel low and use an energy drink to perk yourself up. If you didn’t have that drink, you could harm yourself and others around you? I believe the government suggested that two cans on the road can prevent sleep deprivation accidents for 90 minutes. Doesn’t sound too bad for a poison… Also, scientists have suggested that energy drinks are good for a tough work out session and in the right context, a great part of a balanced diet, with their vitamin contents and carbohydrate levels. Lets not forgot the electrolytes that energy drinks contain, useful for when one is low on these! In terms of carbohydrates, one can stock up on these through energy drinks without the need to consume foods that contain fibre and cause gastrointestinal stress (great for a runner! Carbohydrates in addition to the simple sugars, might actually be useful for someone with type 1 diabetes if they are hypoglycaemic and in danger of passing out! Perhaps as well, those who enjoy caffeine would find energy drinks to be useful. Early morning coffees have the same effect, they perk you up. If you are feeling out of breathe and need to get back into the frame of mind you’re missing, then perhaps another boost of caffeine is whats needed for that important career building meeting?

april/may 2016

Drink News

Brockmans Sour Bee Fizz – for a Night Like No Other Summer nights beckon and with those warmer evenings, a classic G&T seems the obvious answer. Of course, when it’s created with Brockmans, the gin like no other, and a twist of pink grapefruit, it’s nothing if not deliciously different. For customers who want to look beyond the obvious, the Brockmans Sour Bee Fizz is simple and swift to construct yet looks and tastes sublime. Brockmans Gin is the super-premium 40% ABV English gin that brims with botanical and berry flavours. The taste profile of Brockmans Gin balances perfectly with the citrus notes in this cocktail recipe. Fresh lemon and fresh lime juice, sweetened with a dash of honey syrup are the only flavourings needed, all given a sublime consistency with the addition of egg white. A cocktail for a night like no other.

Ingredients for Brockmans Sour Bee Fizz: • • • • •

50ml Brockmans Gin 15ml Lime juice 15ml Lemon juice 25ml Honey syrup 1 egg white

Recipe: Add the juice of the two fresh limes and lemons, followed by Honey syrup, an egg white and Brockmans Gin. Then shake vigorously over ice and single strain into a margarita-style glass. Add a twist of lemon to garnish / or crimp a lemon peel twist and place on the glass.

www.brockmansgin.com

Brockmans Gin continues to grow Brockmans Gin, the ‘gin like no other’, reports buoyant sales worldwide average annual growth rate over 7 years since the brand was introduced has been over 100%. Consumers across the world are enjoying Brockmans Gin for its deliciously different taste profile and distinctive branding. In the UK, where Brockmans is a supporter of Gin Festival whose events across the country attracted 50,000 last year, the 40% A.B.V spirit is the ‘festival favourite’ according to the organisers. The events are expected to have a total footfall of at least 70,000 in 2016. In addition to its home territory, this UK brand is particularly strong in Spain, where sales in 2015 rose by 29% y.o.y. Shipments to the USA also grew rapidly since the launch there in 2014. Brockmans is available in 40 countries including Australia, Austria, Belgium, Canada, France, Germany, Ireland, Luxembourg, Norway and Switzerland. UK retail sales were boosted by retail support through Oddbins as well as numerous specialist high street outlets including Mayfair’s Hedonist and via speciality on line retail outlets. The brand is now also being sold through Wine Rack, boosting anticipated 2016 off premise sales. On premise sales of Brockmans also went from strength to strength with major groups

april/may 2016

such as Spirit Pub Company, Taylor Walker and Geronimo, listing the brand together with boutique groups such as Peaches Pubs, The Seafood Pub Company and Amber Taverns and independent bars, hotels and restaurants. LWC, the UK’s largest drinks wholesaler with annual sales of £1million, has reported that Brockmans is the fastest growing brand, by volume, in its portfolio of some 2500 brands. “We’re excited to be bringing our gin to people across the world. Brockmans is truly a global brand and a great British success story. We’ve recently expanded our team with the appointment of a Global Sales Director, a Brand Manager and a Brand Ambassador. We are also strengthening the number of sales representatives in all our major our markets to keep pace with demand.” Bob Fowkes, Co-Founder and Marketing Director of Brockmans Gin. He added: “Last year we challenged bar-tenders in the UK to devise unique cocktails and the ingenuity of the entries underlined just how inspiring the taste profile is. We support the brand with astonishing events such as a multi-sensory party in a warehouse staged in

Barcelona and through films underlining that with Brockmans nothing is taken for granted: there are always surprises along the way. Our gin has attracted plaudits and has won several awards.” Brockmans is made in the heart of England using quality botanicals from around the world. This rounded yet unusual flavour profile appeals to traditional gin drinkers but also offers something rather new and special to the more adventurous consumers. Brockmans Gin brims with botanicals and with berries that make it a very different gin taste experience. The over-riding flavour profile that makes Brockmans so unique is derived from an intriguingbond of flavours created from ingredients drawn from across Europe. The top note of coriander has an aromatic, gingery orange flavour, which marries beautifully with the softer, more rounded harmonies of blueberries and blackberries and the middle note created by Juniper Berries from Tuscany. This inspired combination, together with the dry, bitter sweet peel of Valencian oranges, elongates the deeper tones to give Brockmans an intensely smooth taste.

Whisky Feature

johnnie walker blue label To celebrate Father’s Day, leading luxury Scotch brand, Johnnie Walker Blue Label has partnered with prejmium dining and drinking destination, M Victoria Street, to develop The Gentleman’s Tasting Menu.

The bespoke four course menu will be available on 17th, 18th and 19th June as the ultimate Father’s Day gift, perfectly paired with Johnnie Walker Blue Label with elegant serves and infused ingredients. The partnership takes inspiration from the short film, The Gentleman’s Wager part two, featuring Oscar nominated actor, Jude Law with the menu’s fresh, rich and authentic flavours reflecting the themes of Jude’s journey from Italy to Monaco as he attempts to win the wager. Guests at M Victoria Street will be welcomed with The Blue Rose cocktail, infused with Johnnie Walker Blue Label and orange and rose water in the Secret Den, a hidden room usually only open to private members. Diner will then enjoy Beef Short Rib, braised for 72 hours in a Johnnie Walker Blue Label marinade with sugar and spices which combine to intensify the flavours of the meat. The meal is finished with blue cheese ice cream, paired with the Den Duet, a Johnnie Walker Blue Label cocktail.

The Gentleman’s Tasting Menu:

“Father’s Day is a time to celebrate loved ones and in my opinion there’s no better way to show your gratitude than with a whisky such as Johnnie Walker Blue Label.” Colin Dunn, Ambassador, Johnie Walker Blue Label Brand.

£125 per person

Welcome Drink Johnnie Walker Blue Label cocktail, The Blue Rose First Course IKE JIME KING FISH Bloody Mary Jel | Sea Fennel | Nori The Bloody Mary Jel is made with Johnnie Walker Gold Label, allowing the strong and slightly sweet tone to cut through the meaty Ike Jim King Fish. Second Course SMOKED HAM HOCK RAVIOLI Burnt Tomatoes | Olive Oil Foam | Pecorino | Truffle Third Course 72 HOUR SHORT RIB Artichokes (Puree, Roasted, Crisps) | Truffle Mayonnaise The short rib is braised for 72 hours in a Johnnie Walker Blue Label marinade; the sugar and spices intensify the flavour of the meat. Dessert WALDORF SALAD Blue Cheese Ice Cream | Walnuts | Celery This is paired with the Den Duet a Johnnie Walker Blue Label cocktail. The Blue Rose Ingredients • 60ml Johnnie Walker® Blue Label • Pedro Ximenez (sprayed) • Rose water (sprayed) Method Chill the glass. Spray inner glass once with Pedro Ximenez and rose water. Strain into rocks glass over one cube of ice Garnish with a blue flower or orange twist The Den Duet Ingredients • 45ml Johnnie Walker® Blue Label • 5ml Pedro Ximenez • 3ml Dead Rabbit Orinoco bitters Method Serve at room temperature in a rocks glass

April/may 2016

haig club David Sinclair, Haig Club Brand Ambassador at Diageo Reserve:

“Whisky is sometimes overlooked when it comes to both long drinks and the summer drinking occasion, which is a real shame. The whisky category has so much to offer in terms of taste and the long, versatile flavours complement others so well in long serves and cocktails. A Haig Club topped up with Ginger Ale and garnished with a long slice of cucumber is for me, the ultimate summer drink. The spice of the ginger is cooled by the cucumber and works perfectly alongside Haig Club’s fresh, clean style with notes of butterscotch and toffee for an ultra-smooth taste. Try switching the cucumber for an orange slice to alter the flavour – playing the citrus zest against the spice of the ginger. Consumers want to speak with bar staff about their drinks, and to feel that they’re making the right choices and experiencing the best products. If bartenders are open to experimenting with long whisky serves throughout the spring and summer, consumers will be too.”

BULLEIT LAUNCHES #BARRELAGEDCOFFEE WITH THE GENTLEMEN BARISTAS AT LONDON COFFEE FESTIVAL Bulleit Frontier Whiskey and enterprising coffee upstarts, The Gentlemen Baristas have teamed up to create one of the UK’s first Bourbon Barrel Aged Coffees. The entirely unique, limited edition coffee allows the spicy notes of Bulleit Bourbon to complement the unique characteristics of the coffee beans. The journey brings two varieties of single origin beans sourced from sustainable and 100% ethical coffee plantations in Colombia and El Salvador. The beans are transported to East London where they are rested in American Oak, single fill Bulleit Bourbon casks from the Stitzel-Weller Distillery in Kentucky. Next they undergo a bespoke roast by experts at The Roastery Department. Blending fine cocktails and craft coffee, the Bulleit X Gentlemen Baristas stand at London Coffee Festival showcased the two varieties of Bourbon Barrel Aged Coffee, along with bespoke signature cocktails created by Bulleit Brand Ambassador, Andrea Montague. These included the Gentlemen’s Agreement, which Bulleit Bourbon with roasted coconut and nutmeg syrup, orange blossom water, and lengthened with chilled Bourbon Barrel Aged Coffee. Both of the coffees have been named after hats in keeping with the range of Gentlemen Baristas’ coffee roasts: The Trucker, an espresso coffee made using single origin beans from Los Hernandez in El Salvador, is a smooth coffee with sweet lime acidity, citrus and orange blossom floral notes. With a heavy mouth feel of rich dark chocolate, the Bulleit aging gives a sweet zesty finish to the espresso. The Gatsby, a filter coffee, uses single origin beans from Cuacacayo, Colombia. The smooth coffee has a syrupy mouth feel and a balanced acidity. Boasting milk chocolate and caramel, with hints of keylime, strawberry and green apple, the Bulleit provides a spicy note as a finish. Bulleit is a whiskey at the frontier: supporting small producers, artisans and craftsmen to innovate and explore the undiscovered. Created by Tom Bulleit, inspired by the 150 year old recipe of his great great grandfather, Bulleit has been at the forefront of the whiskey revolution and the craft cocktail revival, and is a favourite among bartenders for its unique high rye content.

Whisky Feature

Michel Couvreur Single Malt Whisky In the 1950’s Michel Couvreur, originally from Belgium, began making wine in Burgundy. As a frequent traveller to Scotland selling wine, he fell in love with the Scottish way of life and its’ incredible whisky. In 1964, Couvreur left Burgundy and travelled over 930 miles to his new home in Scotland where his attention turned to whisky production, from the selection of the most ancient strains of cereals to employing extremely rare sherry oak casks. It became his dream to pursue his passion and make a Scotch whisky that was so unique and unlike any other… and that he has certainly done! In the 70’s Michel returned to France to be nearer the origin of his much loved sherry casks and began digging his own cellar in the hillside of Bouze-Iès-Beaune in Côte d’Or. Here, about midway between the Andalusian vineyards and the Scottish Highlands, Michel Couvreur matures his Scotch in original sherry oak casks to produce an exquisite blend of two cultures that creates one exceptional whisky.

ageing; one dry cellar and one very damp. The difference in humidity gives you great options when ageing whisky. The dry cellar is used to create a whisky that is spicy and intense with an adv. of up to 60%, whereas the humid cellar has the opposite effect, it lowers the alcohol percentage and allows the whisky to mellow and soften out any harsh corners.

the same time. Each bottle is handcrafted, labelled and sealed with a cork and wax. Opening a bottle of Michel Couvreur for the first time is a memorable experience you’ll never forget…

What really makes Michel Couvreur Whisky so unique is the two cellars they have for

Michel Couvreur produce whiskies which are incredibly flavourful, intense, and soft all at

www.michelcouvreur.com

Michel Couvreur is now distributed in the UK by Amathus Drinks PLC. For more information please visit: or contact holly@amathusdrinks.com

drambuie cocktails Raise a glass to the timeless liqueur, Drambuie. Known in its native Scottish Gaelic, as “the drink that satisfies,” Drambuie is a unique blend of aged Scotch whisky with a secret combination of spices, heather honey & herbs. The exact recipe will remain a closely guarded secret as it has since 1745.

Drambuie Rusty Nail Simple yet complex and rewarding, the Rusty Nail sits alongside the Martini and Old Fashioned as one of the classics of the cocktail world.

Try the Scotch liqueur with these two refreshing and classic cocktails to salute the Scottish heritage.

1. 1 part Drambuie.

2. ½ a Lemon.

2. 2 parts Glenfiddich 12 Years Old or Grants Whisky.

april/may 2016

The Drambuie Collins is a light, refreshing and tasty serve with simple ingredients.

How to make

3. Stir over ice in a rocks glass and garnish with lemon or orange peel.

Drambuie Collins

3. 8 Mint Leaves.

www.drambuie.com

2. 2 parts Soda - All mixed together in a highball glass.

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Drink News

BANKS RUMS PACK A PUNCH AS EUROPEAN ROLL OUT COMMENCES Leading US bartender and cocreator of BANKS Fine Rums, Jim Meehan, hosted an evening at The Punch Rooms at The London EDITION to celebrate the resurgent trend for Punch and the European roll-out of the super premium BANKS Rum Collection this year. At the event, which was attended by an influential industry crowd, Meehan prepared a variety of Punch serves which feature in a new cocktail book which he co-authored with revered cocktail historian, David Wondrich, entitled ‘A Voyage of Discovery’. Renowned as the leading authority on Punch thanks to his previous books on the subject, Wondrich’s willingness to co-author the book was welcomed by BANKS’ owner, Bacardí Ltd, which aims to drive the Punch renaissance throughout Europe through the brand. Produced to support the roll-out, the book includes Punch recipes created by both Wondrich and Meehan, made using BANKS Rums. The book also includes six Punch recipes from a collection of respected bartenders from around the world, including Carina Tsou of top Parisian bar, Candelaria, Le Mary Celeste, Hero and Glass, and The London EDITION’s Davide Segat, who also tended the bar during the evening. In addition to the cocktail book, a bespoke toolkit has been developed to support the European roll-out, with a premium look Punch bowl, with cups and ladles available to customers who list BANKS Rums. BANKS Rums are initially being made available to top tier accounts in leading European cities including London, Hamburg and Paris, and will be rolled out throughout the year in Scandivania, Benelux and Southern Europe. Co-created by Meehan in 2008, BANKS has quickly established a strong fan base amongst the bartender community and is currently listed

april/may 2016

in 28 of the World’s Top 50 bars. Acquired by Bacardí Ltd. in 2015, Bacardí Brown Forman Brands took over distribution of the brand in the UK in January this year. Jacob Briars, Global Advocacy VP Bacardi, says: “With the current resurgence in the popularity of Punch and the interest in the super premium rum category within the trade, the introduction of BANKS Rums to the Bacardí portfolio couldn’t have come at a better time. With BANKS, the super premium rum category has a brand that truly showcases just how flavoursome and versatile rum can be, as the recipes in this new book demonstrate. We’re honoured that David Wondrich collaborated with Jim to create ‘A Voyage To Discovery’ and we’re really grateful to everyone who contributed to the book; we hope it inspires bartenders across Europe to experiment with their own BANKS Rum Punch recipes.” Jim Meehan comments: “It is so great to see the Punch trend being picked up now around the world, especially in Europe, and BANKS rum is perfectly suited to drive that trend. It was great to get behind the bar at the Punch Room at London Edition with Davide Seagat and share some of the great Punches from our new Punch book with the London crowd. I hope this evening will go on to inspire some really great serves in the top bars in London around the UK.” BANKS Rums are inspired by the travels of Joseph BANKS in the late 18th century. The Banks Rums Collection includes two permanent super premium white rums, BANKS 5-Island Rum and BANKS 7 Golden Age Blend, plus limited editions, all blended from rums sourced from some of the most artisanal producers in the Caribbean, giving BANKS rums their distinctive flavours and aromas. The final blends are aged in used Bourbon barrels, resulting in an appealing, sophisticated and complex flavour profile.

Langley’s Gin returns to Badminton Horse Trials Langley’s Gin will be running The Lakeside VIP Bar and raised viewing deck at this year’s Badminton Horse Trials. The spirit producer’s support for the prestigious Gloucestershire event, taking place this year from May 4 to 8, builds on the success of its initial involvement in 2015. The flagship Langley’s No.8 brand will have a high profile, with visitors and spectators in the VIP enclosure enjoying the signature Langley’s G&B serve, as well as a host of other classic gin drinks and other famous spirits brands. The area, situated right next to the lake overlooking Badminton House, is the perfect place to watch the cross country racing. Situated in front of one of the most thrilling fences on the course, it ensures guests at The Lakeside have a spectacular view. In the evening, The Langley’s Lakeside will also host post-event entertainment for visitors. Guests will be able to book tables, both inside and outside on the raised deck, in the VIP section in advance. Langley’s joins a host of other prestigious brands involved with this year’s event, including Rolex. The Lakeside Complex at the Mitsubishi Motors Badminton Horse Trials is being hosted and organised by Gorilla Events Mark Dawkins, Co-Founder of Langley’s Gin, said: “We’re delighted that Langley’s will have a high profile at Badminton again this year. Our brand is the perfect partner for this quintessentially English event.” Since its launch just three years ago, Langley’s No.8 has become revered as the exclusive super-premium English gin brand, collecting accolades such as CoolBrand® status, Gold at San Francisco, 3-Star Gold at Great Taste, a Master at The Spirits Business Gin Masters and being chosen as official partner for Rolls Royce Enthusiasts Club.

Drink News

Baileys serves up inspiration at London Coffee Festival Baileys, the world’s number one selling liqueur brand, has launched a new seven figure integrated marketing campaign to drive mass consumer awareness of coffee and Baileys pairings and help outlets maximise the commercial sales opportunities offered by the brand.

Throughout the week visitors were able to enjoy a Baileys and Illy coffee sample from the Baileys coffee van and had the opportunity to attend a special ‘Lab Session’ on how to create Baileys’ signature cocktail, the Flat White Martini.

The campaign, which will be running throughout April and May, will also include ATL media, as well as continued partnerships with Cosmopolitan and BBC Good Food.

Below: Flat White Martini and a Baileys with coffee.

As part of the campaign, Baileys took part in headlining as sponsor of London Coffee Festival, which took place in London at the Old Truman Brewery earlier in April. The activation saw the brand pair up with flavour specialists Bompas & Parr, delivering a highly engaging taste experience and demonstrating the versatility and opportunity for Baileys and coffee serves. Marina Thompson, Brand Manager for Baileys Europe, comments;

“The coffee category is currently in growth, with 70 million cups of coffee being drunk in the UK every day. There’s also a growing trend towards the coffee cocktail, presenting outlets with a huge opportunity to drive incremental sales and cash margin. People love the taste of coffee and Baileys as it adds a delicious twist on a classic and we see the collaboration with London Coffee Festival as a great way to showcase the versatility of Baileys whilst highlighting the profit opportunity for licensees and licensed coffee shop owners.”

the BE AT ONE - birmingham Be At One will soon be opening a new branch in Birmingham’s Piccadilly Arcade on May 12th 2016. The new bar is part of a chain of 31 venues across the UK and will be found within the former Churchills basement snooker club in Stephenson Street situated at the back of Piccadilly Arcade.

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Ba At One bar is a cocktail institution and has more than 150 obscure yet flavoursome cocktails to offer including Almond Mocha, Beetroot Retox, Devil in Disguise, Painkiller to Swedish Death Nettle. Be At One recently opened in Manchester and their new bar in Birningham is set to have a late licence - opening until 3am

every day with the exception of Sundays (12 am close).

Food News

The Foodie Netflix Shortlisted for Start-up of the Year Must have app for foodies taking the UK by storm. Simply Good Food TV has been shortlisted for Guardian Start-up of the year. The competition offers businesses less than 18 months old from all over the UK the opportunity to win this prestigious title. Each of the finalists is showcased on the Guardian website, with the judges picking the top three to attend the final this summer. Since the launch of Simply Good Food TV app in May 2015 the app has gained over 47,000 downloads with visitors on average visiting three times a week. The app is on track to hit over 100,000 users this year. The app was the brainchild of Peter Sidwell from Britain’s Best Bakery and author of numerous cooking books. Peter wanted to create an app that offered a home for great content that was easily accessible to all. Simply Good Food TV is working with brands such as Symphony Kitchens, Filippo Berio, Soda Stream and Renault, and working with many of the Great British Bake Off and Master Chef contestants. The app was created to be the Netflix of the food world. With one in twenty households no longer owning a TV,

and more content being watch on tablets and phones Simply Good Food TV is the one to watch. The team at Simply Good Food TV is working with names such as Will Torrent, Saira Hamilton, Mich Turner, plus many more to create new content for their viewers. “To be shortlisted after just 11 months is a wonderful achievement. The app is going from strength to strength with over 47,000 downloads so far, we are working with a range of chefs to create delicious new foodie content. The app is reflecting the change in consumer habits and with the aim of becoming the food lovers Netflix” Peter Sidwell. The app is available for free to download on all Apple and Android devices.

Hot new pizza oven fuel launches A brand new fuel for wood fired pizza ovens which burns longer, hotter and cleaner than traditional firewood is now available nationwide. Pizazz is an eco-friendly fuel made in the UK from 100% renewable Sweet Chestnut wood. As a clean alternative to firewood, Pizazz briquettes have a 0.5 per cent ash residue which means less mess after burning and a low moisture content allowing them to produce a significantly higher level of heat without splintering or breaking during use. Unlike similar products in the market, Pizazz briquettes are made in the UK from sawdust and chip from British forests. No additives are used in the process, Pizazz are formed naturally by using the lignin in the wood which when heated binds and seals the briquettes. The briquettes are clean and easy to handle with no splinters and don’t expand or crumble while burning making them one of

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the safest options on the market. Hadrian’s Pizza, a mobile wood-fired pizza company based in Newcastle Upon Tyne, trialled the Pizazz briquettes. Hadrian’s caters outdoor events, parties, weddings all over the north of England and southern Scotland. Owner Dan Stephenson shared his thoughts: “Having a UK supplier of the product appealed to us and we found at our first event using the Pizazz briquettes that they burned hotter and for longer than hardwood firewood we have traditionally used. “We found the briquettes heated the oven up faster than other products, so going from cold it took less time to reach cooking temperature, that’s another big plus. “The extra heat they generated meant we were able to cook pizzas much quicker which really helped us keep up with demand. The pizzas we made using these briquettes were cooked perfectly in just ninety seconds and came out with a lovely crisp crust.

“We also found Pizazz briquettes produced minimal ash which made it quick and easy to clean up at the end of a service was a lot easier and faster.” Each Pizazz briquette is 30cm long and supplied in 14kg boxes, with a delivery lead time of just three days in mainland UK. Eve Johnson, Sales and Marketing Director at BSW Energy, manufacturers of Pizazz, said: “Wood burning pizza ovens have experienced a huge upsurge in popularity over the past few years. Whether it’s for use in a restaurant or at an event, Pizazz offers a top of the range fuel source that’s clean, long lasting and safe without compromising on heat levels. As well as all these performance benefits, buyers can enjoy using the product knowing that it’s made from 100% renewable home-grown timber.” Pizazz briquettes are available from BSW Energy contact us on 0800 5873147 to discuss setting up a trade account.

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graphic bar

Located in Soho’s buzzy Golden Square, Graphic Bar boasts London’s largest gin hoard. Featuring an impressive array of over three hundred world class gins, Graphic’s drinks menu is the perfect medium for this vast collection. With definitive gin classics and inventive new permutations, the menu enables top quality gins to shine. Graphic Bar | 4 Golden Square | London | W1F 9HT | 020 7287 9241 | www.graphicbar.com | @graphicbar

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The cocktails at Graphic Bar revolve around the nuances of each individual flavour and Graphic’s gin experts seek to find the perfect flavours to complement the subtleties of each different gin. While the Soho Soda holds onto the flavours of faded summer days, the caramelised sweetness of marmalade and cinnamon in Gin Blazer evokes the tingling warmth of the festive season to come. The menu also features some enticing gin free cocktails including the spicy Pretty Pickle and the appealingly prescriptive Doctors Orders. Examples from the menu include:

Soho Soda £9.50

Hayman’s 1820, Cocchi Torino, Strawberry Syrup, Grapefruit and Angostura Bitters, topped with Prosecco.

Doctor’s Orders £10.50

Gentleman Jack, Martell VS, Stone Fruit Syrup, Mint, Orange Bitters, dash of Absinthe.

Pretty Pickle £9.50

Olmeca Blanco Tequila, Lime Juice, Pickle Juice, Tarragon Syrup, Chilli Flakes.

Gin Blazer £10.50

Caramelised Marmalade, G’vine Floraison Gin, Blackwoods 60% Gin, Lemon Juice, Cinnamon Powder. Graphic Bar respects gin and seeks to provide the ultimate gin experience, offering an accessible path into the realms of gin appreciation, converting sceptics and confirming the allegiance of keen gin connoisseurs.

innovative artists, including Ben Allen, Jim Sharp, Ben Eine and Turner Prize winner Mark Wallinger.

One of Urban Leisure Group’s most distinctive venues, Graphic Bar pairs timeless cocktail ingredients with a contemporary atmosphere. Exposed light bulbs, slouchy sofas and bare wooden floorboards give the venue a relaxed feel. It is a shrine to urban artwork, featuring a permanent collection as well as frequently showcasing installations by some of the most

Gin adoration is epitomised by Graphic’s free monthly Gin Social where like-minded gin aficionados gather to appreciate the world’s finest gins in various guises. Guests at the Gin Social receive a welcome G&T, food pairing and new gin cocktail creation. This month will see the return of Graphic’s gin competition, ‘The Gin Off’. Leading brands such as Sipsmith and Whitley Neill will battle to be crowned the champion gin brand.

Tech News

INTELLIGENT POINT OF SALE ANNOUNCES NEW ROBOTIC SAUSAGE FINGER EMULATION TECHNOLOGY ‘Pork & Apple, the perfect combination’ Ever concerned with the usability of tablet point of sale, Edinburgh, UK based Intelligent Point of Sale Limited has invested in robotic technologies to ensure that their software is compatible with the most digitally challenged of individuals.

INTELLIGENT POINT OF SALE LAUNCHES NEW BRAND TO SPEARHEAD EXPANSION PLANS Edinburgh based disruptive software company Intelligent Point of Sale has taken its first major steps on a global expansion strategy. Following a £550,000 investment from Haymarket24 and Scottish Enterprise last year, the young company that provides a cloud and IPad based electronic point of sale (EPOS) system for the hospitality and retail sectors has launched a new internationally focused website and brand, alongside the latest version of its cutting edge, low cost app, intelligentpos®. Having identified an immediately addressable market of over four million SMEs internationally, plans to scale up the business start with targeting English speaking territories. The website has been designed to make sign up to the service easy and professional no matter the location, and is supported by bespoke marketing automation software, customer relationship management systems and service desk functions.

The robotic sausage finger emulator (R.S.F.E.) has been developed by Intelligent Point of Sale to perform user interface tests on their mobile application, intelligentpos, a point of sale solution for retail and hospitality businesses, available on the Apple iPad platform. Speaking from the company’s head office comms room, Paul Walton, CTO at Intelligent Point of Sale states :

“It took me at least 3 hours to build this robot and a further 10 minutes to procure a sausage from a local supermarket. I have witnessed first hand the issues caused by sausage finger sufferers such as ‘Dave’ and I am proud to say that we at Intelligent Point of Sale limited are investing in the technology to help those afflicted.”

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A recent trip to the US has helped to identify and secure new international business partners. Founding CEO, Robin Knox, sees this as the start of a new chapter for the company, which he set up from his kitchen table with Paul Walton in 2012. After two years of trading, Intelligent Point of Sale has seen its customer base double year on year while turnover broke through the £1m mark in 2015. The company is aiming for 15,000 users by 2018. Robin said: “With the investment we secured last year, we have been able to develop our product and continue to professionalise all areas of

the business from sales and admin support through to development and marketing. We are ambitious and we are now ready to scale up without fear of experiencing any loss of service that an influx of customers might have once caused. “As well as a great product we want to ensure that on boarding with intelligentpos is a totally frictionless and memorable experience and this starts with our website, which is the first point of contact with our brand, and our online operation.” He added: “These are exciting times. Our electronic point of sale system is about putting big company tools into the hands of SMEs and start ups at a fraction of the cost of traditional epos systems and we continue to add new features and develop its functionality. The potential market is huge and demand is growing. As a company we are about to springboard our product offering and take the value of our brand to a new level. “In the UK alone, there are around 420,000 SME businesses in retail and hospitality and over 20 million in Europe. Starting with the English-speaking markets, with the right online presence and brand, we believe we can make an impact with minimal additional investment. From there, the plan is to expand into other foreign markets with a local language app, website and inbound marketing activities.” The latest version of intelligentpos includes a new reporting dashboard while future product up-grades made with the sector in mind will include customer loyalty products and integrations with other business software.

Below: Robin Knox and Paul Walton of Intelligent Point of Sale.

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Tech News

MARTIN AUDIO UNVEILS CDD-LIVE! THE SOUND OF THINGS TO COME At this year’s Prolight + Sound Show in Frankfurt, Martin Audio unveiled its much anticipated CDD-LIVE! Series. Comprising three full range models and two subwoofers, CDD-LIVE! covers practically all professional stand alone and distributed applications, from sound reinforcement and monitoring for live bands, DJ’s and corporate events, to installations in dance clubs, ballrooms, theatres and performing arts centres. At the heart of the series is Martin Audio’s patented Coaxial Differential Dispersion technology. Combining the ‘point source’ benefits of coaxial design with the consistent coverage of Differential Dispersion, CDD-LIVE! full-range systems project sound evenly front-to-back while exhibiting wide horizontal coverage close to the speaker, delivering ultimate fidelity and impact to all corners of the audience. Onboard Class D amplification, DSP and Dante™ Digital Audio networking assure simplicity of stage set up and efficient installation, while tour grade enclosures and comprehensive mounting options, including pole mount, wall brackets, yokes and rigging inserts, provide maximum flexibility in deployment.

“Until now, most industry self powered portable loudspeakers have been underpowered, light duty systems or very high end systems out of reach of many users. Now, with the multi-purpose CDD-LIVE! Series, Martin Audio brings everything rental companies, system integrators and musicians require from a self powered loudspeaker at a commercially sensible price.” Dom Harter, Managing Director, Martin Audio. Harter continued, “This will mean that rental companies can offer efficient and exemplary coverage, delivering rapid ROI, while system integrators will be able to offer more competitive tenders and win more business.” He added, “This also marks our first product venture utilising Dante. Given the popularity

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Above: Marin Audio’s patended Coaxial Differential Dispersion technology.

of this digital network solution it is perhaps surprising that there has previously been a lack of premier loudspeaker products available at this price point. We believe this will be another reason why CDD-LIVE! will prove successful with rental companies and system integrators alike.” Lee Ellison, CEO of Audinate said, “We warmly welcome Martin Audio to the growing list of Dante network manufacturer partners and

we are excited by the product promise that CDD-LIVE! will offer worldwide users.” Summing up Dom Harter said, “With sonic consistency across the range, an impressive coverage footprint and a multitude of deployment options, CDD-LIVE! is a truly versatile, commercially savvy, self powered solution that will have a significant impact on the marketplace.”

Tech News

THE WORLD’S BIGGEST ICE CUBES? The supersized cubes produced by Hoshizaki’s IM-65NE-LM are the largest machine-made ice cubes in the world!* Measuring a massive 48 x 48 x 58mm, the cubes make a dramatic statement in any drink served in any glass large enough to accommodate them, typically a highball or rocks glass.

The IM-65NE-LM produces approximately 40 kgs ice per 24 hours and has a storage capacity of 26 kgs. *Hoshizaki actually produces a machine that makes an even larger shaped ice block (not technically a cube). More on this soon.

Apart from the obvious wow factor, however, these large cubes have some very real advantages: • they have immense visual impact • they melt very slowly so have maximum cooling power with minimum dilution • they are unique, achieving an effect that can only be replicated by hand sawing or chiselling a block of ice. As is common to all Hoshizaki IM ice machines, the IM-65NE-LM is designed with hygiene as a priority and utilises a closed cell ice making system that has an automatic rinse and flush cycle. This means that, after every new batch of ice, the water reservoir will drain, rinse and then refill with fresh water. Importantly, each cube is made individually by a dedicated jet spray to ensure the highest possible ice quality. The easy to clean storage bin has high density foam injected insulation to slow down the ice melting, while a gasket on the insulated door ensures the tightest possible fit to prevent particles entering the storage bin that could contaminate the ice.

WiFi and Instagram-ready food wins over tech-savvy diners Technology such as Wi-Fi is a concerning factor for the majority of consumers when picking a food outlet, according to a recent report. Future Shock, published by the Association of Licensed Multiple Retailers (ALMR) in partnership with CGA, found that over half of customers believe technology improves their social experience with the most successful hospitality operators now using the newest technology to enhance the overall theatre of the customer experience. The rise of a connected social experience has seen hospitality outlets offering Instagram-worthy and sharable food. Food led premises have seen a 1.6% growth in the year to December 2015, in line with the fundamental shift in eating and drinking out patterns away from pubs and bars, to branded dining outlets. High Streets are the heartbeat of local communities across the UK, and have shown an impressive propensity to adapt to the social and technological trends that have changed the face of our High Streets in recent years. Hospitality outlets have become increasingly tech-savvy and food focused to provide the experience that consumers crave.

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ALMR Chief Executive Kate Nicholls said:

“Recent years have seen a significant shift in the makeup of the High Street, driven by changes in consumers’ technological and social habits. The High Street has become a social hub with branded dining outlets dominating. The focus of successful High Street operators is on providing the ultimate consumer experience. “The British Retail Consortium recently reported that 900,000 jobs would be cut and thousands of shops could close over the next decade. The hospitality and licensed retail sector is not immune to these closures, so operators are future-proofing themselves with technological innovation and high quality food.”

RTD’s

Tech News

Trump Hotel Collection breached -again Banking industry sources tell KrebsOnSecurity that the Trump Hotel Collection, a string of luxury properties tied to business magnate and Republican presidential candidate Donald Trump, appears to be dealing with another breach of its credit card systems. If confirmed, this would be the second such breach at the Trump properties in less than a year.

an afterthought and, in most cases, is a knee jerk reaction to a direct threat which is close to them, usually from a competitor’s misfortune. From this particular situation, Anonymous declared

war on Trump on 1st April, and whilst some thought their attempts had failed, time has proven that persistent attacks across the Trump spectrum have prevailed.”

Commenting on this, Alex Cruz Farmer, VP of cloud at NSFOCUS IB, said:

“With consumers demanding fast and unfettered access to their loyalty schemes, hotel and flight booking systems, the challenge of restricting data access is becoming more of a struggle for developers. The scary situation we are now facing is that data loss is becoming part of our normal day to day lives. This is similar to the situation faced in the Voice of IP industries for the last few years, where fraud is now something which is assumed and even budgeted for. Security is considered as

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