Venue Insight Magazine - August/September 2016

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VENUE

INSIGHT

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




Expert Insights

NEWS FROM THE ALMR

ALMR supports scheme to minimise passenger disruption

A couple of weeks ago we opened nominations for the annual ALMR Late Night Awards, our annual celebration focused entirely on the late night sector. The awards celebrate innovation and dedication across a vibrant late night hospitality sector and the night is our only annual event entirely dedicated to late night venues. As ever, the awards will be handed out at the ALMR’s Dusk ‘til Dawn event, a night-long celebration taking place on 11 October at London’s Cafe de Paris.

This will be the fourth edition of the awards in their current incarnation, following the ALMR’s takeover of BEDA. The Late Night Awards have always celebrated the very best in a dynamic sector and we are pleased to continue with this tradition. The event highlights the diversity and strength of the sector and really emphasises to attendees just what a vital part of the UK’s hospitality late night venues are. Late night pubs and bars play a crucial role in helping drive growth and provide employment in town and city centres across the UK. They are also breeding grounds for some of the UK’s best young musical talent and have traditionally provided with up-and-coming musicians and DJs with their first steps on the

The ALMR has thrown its weight behind a campaign to develop an updated Disruptive Passenger Code of Practice for the UK Aviation Industry.

Kate Nicholls ALMR Chief Executive

road to success. The ALMR Late Night Awards are awarded across a range of categories reflecting the best of the sector. Both ALMR members and non members can nominate for their favourite late-night business across five categories: food, drink, marketing, team development and entertainment as well as one additional category for the UK’s best overall late-night venue. This is a great chance for everyone involved in late night hospitality to support the sector and reward those hardworking businesses that ensure that our town and city centres remain vibrant, entertaining and catalysts for growth.

night tube will benefit late-night hospitality The ALMR has welcomed the opening of London’s Night Tube service which will provide greater access to London’s late-night economy and a boost to bars and nightclubs. The service initially runs on the Central and Victoria lines before being rolled-out across more parts of the London Underground. ALMR Chief Executive Kate Nicholls said: “The introduction of the Night Tube has suffered delays and setbacks but we are pleased that it has finally arrived and we are confident it will be an asset to the licensed hospitality sector and the capital. “London is regarded as one of the world’s true 24-hour cities and an all-night tube service will give customers much improved access to some

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of the capital’s best nightspots. We want to see late-night pubs and bars thriving and full of customers. The service will open up the night-time economy to more customers than ever and will give London a valuable economic and social boost. A recent study by London First showed that the Night Tube could be worth £77million per year by 2029 bringing the value of the capital’s 24 hour economy up to nearly £30billion per year. “The Night Tube will also make life much easier for the many thousands of people who work in the late-night economy. Bar and nightclub staff have arguably been overlooked during the discussions regarding the introduction of the service, but an all-night service will travel much easier for those industrious members of staff who work throughout the night.”

In association with the: Airport Operators Association, Airport Police Commanders Group, British Air Transport Association and the UK Travel Retail Forum, the ALMR has written to Ministers to set out how the air travel industry can work collectively and individually to further reduce incidents of disruptive behaviour, and act to minimise the impact where they do occur despite the best combined efforts to prevent them. ALMR Chief Executive Kate Nicholls said: “Pubs and restaurants in airports, much like their counterparts countrywide, take time and trouble to ensure that customers enjoy themselves in a safe and supervised environment. Although the licensing law is different airside, there is no difference in our approach and we actively promote standards of best practice through Best Bar None and high standards of training in responsible retailing. Passengers can, however, buy and consume alcohol at a wide variety of places and it is therefore right that the whole industry takes an holistic approach to tackling potential problems. “Pubs and restaurants in airports provide a vital service to passengers setting off on well-earned holidays and our message to them is to drink responsibly. Our members will adopt a zero tolerance approach to disorderly behaviour which has the potential to disrupt travel for other customers, spoil your own plans and potentially make life difficult for venues in future. “The ALMR remains committed to supporting venues that operate within airports and supporting those staff members who ensure that holidays are enjoyable, memorable and safe for customers. A voluntary Code of Practice will provide assistance for those venues to operate safely and efficiently.”


Contents Hello

and welcome to the August/September issue of Venue Insight Magazine, THE must have publication for the UK hospitality industry. We’re very proud to be associated with The Speciality & Fine Food Fair 2016 that is being held 4-6 September at Olympia, London. We open up with a cracking preview that will get you salivating at the thought of attending. The way we consume alcohol in both on and off-trade environments has shifted massively over the last 15 years. What are the driving factors? Oscar Dodd, Brand Manager at Bimber Distillery tells us more. Kombucha Tea anyone? Find out all you need to know about this amazing artisan ‘Booch’ produced by the passionate team at Equinox Kombucha. Bee part of the revolution. You’re thinking that’s a typo aren’t you? No, check out what our friends over at Chalice Mead are doing and all will become clear. Mead made modern, this is the honeybee revolution! Justin Horsman, Senior Brand Manager at Global Brands lets us into his thoughts on all things social media which is so important to us all these days. There’s so much to get your teeth into, enjoy the read!

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

David Sullivan - Editor

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

Features

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6. Speciality Fine Food Fair 12. Jet Chill 13. B-Loony 14. Equinox Kombucha 16. Bimber - UK Drinking Trends 18. Chalice Mead Ltd 20. Spirit of Harrogate 22. Heist Bank

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24. Global Brands - Social Media 25. Showsec

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36. Brockman’s Gin 38. Tequila & Flavoured Spirits 44. Visit Guildford Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received. All material will be treated as unconditionally assigned for publication under copyright and within the editors rights to edit and offer comment. All editorial contributions are to be sent to: editor@venue-insight.com

Friends of Venue Insight:

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Speciality Fine Food Fair 2016

Returning for 2016, Speciality & Fine Food Fair, incorporating Speciality Chocolate Fair is the ultimate destination to discover what’s new in artisan food and drink. The tradeonly Fair will take place at Olympia London, 4th - 6th September, and will play host to more than 850 suppliers and producers.

place to discover the latest trends, cooking tips and menu designs. Hosted by Head of Food, Ugo Food Group, Steve Walpole, the programme features an exciting line up of top chefs, all demonstrating their cooking skills to inspire and inform. Themes this year include Clean Living, Menu Development & Trends, Convenience and the much anticipated Ready, Steady, Speciality cook-off.

To discover new and innovative gourmet gems for pubs, bars and gastropubs, buyers can wind through the Small Producers Village, then walk the aisles in the ground floor hall; sourcing the latest, and the best, that the speciality food and drink sector has to offer.

Presenters include: founder of Leaner Living Steven Rowe; Chef and Simply Good Food TV Founder, Peter Sidwell; Louise Mitchell and Robert Grieg-Gran of Mindful Chef; Sustainable Living Expert, James Strawbridge and MasterChef Finalist, Emma Spitzer.

Producers, suppliers and manufacturers exhibiting at the Fair this year include: Sheppy’s Cider, Liberty Fields Vodka, Belvoir Fruit Farms, Skinny Dipping Dips, Serious Pig, Ten Acre, Popcorn Shed, Kold Cocktails, The Real Pie Company, Manfood and ChicP. New for 2016 are Wilding Snacks, Smoky Brae, Crobar, Minioti, La Saucy Salsa, Abakus Hickory Nuts, Ozerlat, Renegade Wines, Baro, Mophagy, Sekforde Drinks and Savour Beer.

Sweeter than ever, Speciality Chocolate Live is also back. Nestled in the heart of Speciality Chocolate Fair, suppliers can feast their eyes on live cookery demonstrations from top chefs, showcasing the latest skills and trends in chocolate. Hosted by Marc Demarquette, founder of Demarquette Fine Chocolates, the programme features pastry chefs, chocolatiers and rising stars in the industry; from companies such as Pump Street Bakery, Boutique Aromatique and Academy of Chocolate.

Shows within a show As well as the thousands of products on show, the Fair will feature a host of exciting events and attractions. A firm favourite in the Speciality & Fine Food Fair calendar, the Fine Food Live demonstration theatre is back as the

Presenters include: Chocolate Expert, Writer and Consultant Dom Ramsey, Event Manager at Rococo Chocolates Sam Smallman, Executive Pastry Chef at The Langham, London Cherish Finden,

Co-Founder of The Academy of Chocolate Marie-Pierre Moine, plus Philippe Wall, the creator of last year’s stunning life-size chocolate baby elephant, will be unveiling 2016’s show-stopping centrepiece. You can also stop by the Small Business Forum and Business Mentoring Centre for practical advice and private sessions to tackle key business issues. Buyers can also be confident that their shelves will feature some of the finest and most exciting produce by being the first to see the winners of those coveted gold stars from the Great Taste Awards 2016. Grocery Accelerator are also hosting an Innovation Zone and Pitching Stage. Soraya Gadelrab, Exhibition Director, said: “Speciality & Fine Food Fair is a real treasure trove of artisan gems - and stories - just waiting to be discovered. This colourful and vibrant show provides an unrivalled and unique opportunity for bar and venue operators, to discover the latest products. Now in its 17th year, Speciality & Fine Food Fair is renowned within the food industry as being the place to source the latest trends. Register now and be part of the gourmet adventure.”


What’s New? JIMINI’S - Edible Insects - Stand V84 JIMINI’s are on a mission to introduce the nutritional and environmental benefits of insects to our plates; with their ready-to-eat range of seasoned insects and cricket flour energy bars. Varieties include Pepper and Dried Tomato Grasshoppers, Sweet Mango Crickets and Garlic and Herb Mealworms. www.jiminis.com Liberty Fields - Vodka - Stand V138 New to Speciality, Liberty Fields will be showcasing their new launch Porter’s Perfection Vodka. Made from a deep red heritage apple, this vodka is made in small batches using local spring water, carefully distilled wheat grain and hints of other botanicals. Liberty Fields is based on an organic dairy farm in Dorset. www.libertyfields.co.uk Popcorn Shed - Popcorn - Stand V61 New gourmet producers Popcorn Shed, will be launching their range of artisan popcorn. Each flavour is made with all natural, high quality ingredients and is available in three mouth watering flavours - Pecan Pie, Chocolate and Salted Caramel. www.popcornshed.com

Ozerlat - Turkish Coffee - Stand 3523 Cyprus’ oldest coffee roaster Ozerlat will be showcasing their range of Real Turkish coffee at this year’s Fair - available in Heritage and Mozaik blends. Ozerlat will also be exhibiting their range of specially designed demitasse coffee cups and “cezve” - the traditional small pan used to make Turkish coffee. www.ozerlat.com The Foraging Fox - Smoked Beetroot Ketchup - Stand 1400 The Foraging Fox’s innovative use of the beetroot has just expanded with the launch of their third instalment - Smoked Beetroot Ketchup. Delicious and versatile, this smoked adaptation acknowledges the ongoing trend for super foods and rich smoky flavours. www.foragingfox.com KÖLD Cocktails - Frozen Elderflower Martini - Stand 4616 The premium frozen cocktail producers will be showcasing their fourth delicious flavour - Elderflower Martini. A scrumptious blend of

apple, mint, elderflower and lime, mixed with a triple-distilled grain vodka. www.koldcocktails.com Abakus - Hickory Nuts - Stand V101 The perfect healthy snack, these exquisite nuts are rich and crunchy plus subtly sweet and savoury. Gluten free, dairy free, 100% natural and with no additives, they are suitable for vegetarians and vegans. A great addition to any pub, bar or restaurant snack selection. www.abakusfoods.com

Speciality & Fine Food Fair 2016 September 4th-6th Olympia, London Website: www.specialityandfinefoodfairs.co.uk Twitter: @Speciality_Food/ @SpecialityChoc Facebook: www.specialityandfinefoodfairs.co.uk/facebook Linkedin: www.specialityandfinefoodfairs.co.uk/linkedin


Speciality Fine Food Fair 2016

CHASE DISTILLERY HALL: National Ground STAND: 2447 CONTACT DETAILS: Chase Distillery, Rosemaund Farm, Hereford, Herefordshire HR1 3PG, UK TEL: +441432 820 455 WEB: www.chasedistillery.co.uk COMPANY PROFILE: Chase Distillery produce exquisite vodkas and gins on their Herefordshire Farm - a single-estate process from field to bottle. An identical approach is taken with their truly iconic Provence Rosé.

ROCKTAILS

STAND

2447

STAND

HALL: National Gallery STAND: V81 CONTACT DETAILS: Rocktails, 17 Brent Mill, Long Meadow, South Brent, Devon TQ10 9YT, UK TEL: 01364 73779 WEB: www.rocktails.co.uk COMPANY PROFILE: Rocktails create artisan frozen drinks. A slice of escapism in a glass. Hand crafted with experimental, natural ingredients. Enjoy straight up or with a dash of tipple to create refreshing, unique cockails in a fuss free way.

CORNISH CHARCUTERIE HALL: National Ground STAND: 2220/d CONTACT DETAILS: Cornish Charcuterie, Norton Barton, Launcells, Bude, Cornwall EX23 9LG, UK TEL: +441288 321 921 WEB: www.cornishcharcuterie.co.uk COMPANY PROFILE: Artisan British charcuterie with provenance handcrafted on the North Cornish Coast.

POSH PASTY CO.

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HALL: Olympia Central STAND: 3050 CONTACT DETAILS: Posh Pasty Co., Unit 2 Lodge Way, Indian Queens, Newquay, St. Columb, Cornwall TR9 6TF, UK TEL: +44 (0)1726 861917 WEB: www.www.poshpasty.co COMPANY PROFILE: Posh Pasty Co™ was founded by chef and TV presenter James Strawbridge and his wife Holly. From Cornish pasties to veggie rolls with Cornish crumbly cheese, there’s something to suit everyone.

MR ORGANIC HALL: National Gallery STAND: 4831 CONTACT DETAILS: Mr Organic, The Organic Family, Unit C2 The Glass Factory, 114 Elmore Street, Islington, London N1 3AH, UK TEL: +44 (0)20 7993 6829 WEB: www.mr-organic.com COMPANY PROFILE: With Mr Organic, you’re not simply buying delicious, wholesome food; you’re buying an achievable ideal: to create a positive and sustainable food production ethic, leading to a healthier, happier world!

V81

STAND

2220/d

STAND

3050

STAND

4831


Temporary Catering Facilities During Refurbishment

Suppliers of

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery Mobile Kitchens Ltd and installation on site, plus full technical specialises in the hire of support throughout the hire period.

temporary catering facilities and foodservice equipment.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

Pork Scratchings Pork Crunch Pork Crackling Hot & Fiery Crackling Crisps, Nuts, Sweets, Bar Sundries

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WHOLESALE ENQUIRIES WELCOME

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. For further information or to arrange a site visit, please email:

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sales@mk-hire.co.uk or call us on: 0345 or visit our website:

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Posh Pasty was founded in 2013 by chef and TV presenter James Strawbridge and his wife Holly. They are delighted to bring you a great range of pasties, pies and sausage rolls with recipes and ingredients inspired by Cornwall and travels around the world. “We hope you enjoy eating them as much as we’ve enjoyed making them.”

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August/september 2016 18/08/2016 11:20

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Public House News

Brakspear raises over £20,000 for Sue Ryder Henley pub operator and brewer Brakspear has raised more than £20,000 for the Sue Ryder charity, thanks to enthusiastic and determined fundraising by its pub and head office teams. Sue Ryder provides hospice and neurological care for people facing a frightening, life-changing diagnosis. It aims to be a safety net for patients and their loved ones at the most difficult time of their lives. Sue Ryder treats more conditions than any other UK charity in its hospices, neurological care centres and out in the community, as well as campaigning to improve the lives of people living with them. Sue Ryder is Brakspear’s first ever estatewide charity partner and they have set a target of £50,000 in total. Pubs have been raising money for the last nine months through a variety of ways, from organising live music nights or other events, completing sponsored challenges or adding a voluntary donation to menu items. Brakspear has also launched a beer called Incredible after the incredible work done by Sue Ryder - and are donating 10p to the charity for every pint sold in its pubs While many pubs, especially those in Brakspear’s heartland around Henley, have supported Sue Ryder, a few have ‘gone the extra mile’ and collected serious sums for the charity. These include: The Hare & Hounds at Sonning Common near Reading is top of the fundraising league with an impressive £2,863 collected from regular events such as a meat draw and pub quiz, as well as ‘one offs’ including a ‘play your vinyl’ session where customers payed to play their favourite singles on a borrowed record player. The Potters Arms near Amersham raised £1,200 from its first Comedy Festival, held over three days in May. Celebrity quizmaster and local resident Jeremy Paxman gave a pub quiz at The Five Horseshoes in Maidensgrove a boost, helping it to raise £2,217 from the event. Kate Thomas, Marketing Assistant at the Brakspear head office in Henley,

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completed her first London Marathon in April, raising £3,200. Brakspear Chief Executive Tom Davies said, “It’s great to pass the £20,000 mark and I’m grateful to the many licensees and their teams who have supported our charity partnership. Watching the total amount creep up, and seeing the many different fundraising ideas generated by our tenants, has been a delight and we’re now looking forward to continuing the good work and hitting our target of £50,000.” Sue Ryder Hospice Director Stewart Marks comments: “Working with this renowned brewery is proving to be very successful and we are extremely grateful for their support, enthusiasm and creativity to reach this milestone. The money Brakspear have raised is vital to the services we provide here in the local community; £20,000 will provide 40 days of care for any one of our inpatients at Duchess of Kent or Nettlebed Hospices.” Claire Suggs, who runs the Hare & Hounds with husband Mick, said, “We couldn’t have raised this money without the support of our regulars, who have been fantastic.

“For example, one of our regulars, Harriet, completed the Reading Half Marathon earlier this year for Sue Ryder, which added another £400+ to the pot. And one of our darts team had a fines system during the year which added up to £120, so that also went in. “Whatever we do now, we think about how we might raise money and people are always generous. So many people locally have been touched by Sue Ryder - including myself and Mick who have both had family or friends helped by them - that it’s a charity everyone is happy to get behind.” At the Potters Arms, licensee Richard Edwards added, “Organising our first comedy festival was quite a task: three days, 20 comedians performing including Lee Hurst and Zoe Lyons as headliners. We’re delighted with how it went and pleased to be able to give more than £1,200 to Sue Ryder.” Below: Richard Edwards (right), licensee at the Potters Arms, presents a cheque to Benjamin Bar-Lev of Sue Ryder.


Mead Made Modern. That’s what we call our products and this is the HoneyBee Revolution! Eh?...Well these feisty Bee-babes give us stacks of honey, and we, us humans, have been making mead with it for a very long time. Our job is to blend that ancient tradition with the fiery, sensual, in-your-face pazzaz of our modern world. We’ve got currently 12 flavours that are a careful mix old herbal knowledge and those sensational tastes we can’t get enough of. We want to make sure you get to wow your clientele with the fantastic taste of mead. We also plan to raise awareness of the role of bees play in food production. In a nutshell, we offer beautifully flavoured mead that is crafted by hand, using the perfect balance of traditional and modern techniques, and each bottle is filled from the heart. It’s all for you and for the bees.

So Bee part of the Revolution!

+44 (0)1730 894955 info@ChaliceMead.co.uk

www.ChaliceMead.co.uk

THE PORTABLE BAR SYSTEM

Showing at The Showmans Show 19 & 20 OCTOBER, Newbury Showground, Berkshire. CALL NOW for demonstration and prices on the MARKET LEADING PORTABLE BAR SYSTEM.

The new Industry standard portable bar to the leisure industry - Ultimate style - Flat packs in minutes into flight cases - Set up in minutes with no tools - Mains power distribution on all main sections (RCD protected) - Creates an efficient, safe working environment and increases beverage sales - Hire in extra stock for one off events or hire out your stock to other Zipbar owners

Call now or email for itemised quotations 01752 787422

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Club News

JetChill installed at The Wynn ‘The World’s Best Casino’ Theatrical drinks system manufacturer JetChill has installed a number of its Twin Probe Machines in the new Intrigue Nightclub at The Wynn Las Vegas. This will see dry ice chilled smoking shots and cocktails served at the coolest venue in the party capital of the world. This comes on the back of System installations with international casino chains Genting and Caesars and also USA nationwide restaurant chain Dave & Busters.

The UK based company which has designed and manufactured the world’s first dry ice drinks machine is now looking to bring Vegas style theatre to UK venues. JetChill Founders Colin Myers and Robert Flunder revealed that...

“Although we are based in the UK our main sales to the early adopters of the concept have been to exotic party places abroad such as Las Vegas, Macau and Dubai. Recent trends show that UK Customer expectation for their days/nights out are beginning to match these glamourous locations. We therefore believe that

Operators will greatly benefit from being able to offer thrilling drinks theatre to their Customers and the interaction, especially on social media, that this brings.” JetChill has a partnership with international beverage equipment manufacturers Lancer for research and development of new products which will also see an exciting new GlassChill System introduced in 2016. The JetChill Twin Probe Machine which launched in 2014, can be found in over 30 different countries and 300 different venues around the world, with over 2 million estimated smoking drink sales to date.

Best Casino in the world uses JetChill to launch its new Nightclub Intrigue, the new Nightclub coming to Wynn Las Vegas, made its debut in April and features JetChill’s Molecular Mixology System. The 14,000 square-foot Club, that takes over the former Tryst Nightclub space, promises ‘an eclectic mix of entertainment forms to create a fun and ever-evolving nightclub scene.’ The Club operates 4 JetChill Systems throughout the venue and has revealed some of the unique theatrical drinks it serves from the System.

“nitrogen-charged” espresso. Dry Ice Crystals from the JetChill System are then safely added to the top of the fountain to create amazing theatre, release aromas and chill the drink.

Take a step into the brave new world of molecular mixology for a different kind of drink. Works of science and art which introduce you to fresh exciting experiences. The ‘Up All Night’ is a shared serve concoction for up to 6 six people at a cost of $295. This Espresso Martini, served in a striking crystal fountain, is made from Cruzan Single Barrel, Licor42, Disaronno and

JetChill Systems have also been introduced into US nationwide chains such as Dave and Busters and Landry’s. Founder Colin Myers commented that, “A great feature of the JetChill System is its adaptability and Operator’s around the world are using it to create different effects. A barman in a Club may use it purely for the ‘Smoking Effect’ to create a new drinks menu, a mixologist in a

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Pauly Freedman, Executive Director of Intrigue, comments that, “The huge mega club is slowly downsizing, and we’re seeing more intimate venues coming around again. This gives guests the opportunity to be the center of attention. It’s not about just a guy standing onstage and everyone has their cell phone out getting video”. He says, “It’s about showing off and group interaction and JetChill is perfect for this.”

Bar for the ‘Vapour Cloud Effect’ or a Chef in a Restaurant for the ‘Bubble Effect’ with its food menu.” Colin believes that JetChill has only scratched the surface, “Our R&D team is working every day to develop and test new concepts for the hospitality industry and we will be announcing some intriguing new effects and products for 2016.” GlassChill will be available to purchase from September and will be the world’s first automated glass chiller. www.jetchill.com/our-shop/glasschillmachine As a result of customer enquiries, JetChill has also launched a food & drink ingredients company called Vapour Mixology. Vapour products introduce you to innovative techniques and ways of experiencing flavours you know and love, along with exciting new flavours. Used by Molecular Gastronomists as well as Molecular Mixologists. wwwvapourmixology.com


New Biodegradable Balloon Valve Save the Environment with a Fully Compostable Balloon Valve.

In the fullness of time we hope that all of our clients will switch to biodegradable balloon valves.

Every latex balloon supplied by B-Loony Ltd is made from 100% natural rubber latex and is fully biodegradable. However, it has long been an issue that traditional balloon valves with polypropylene ribbon, often used for balloon handouts, are not biodegradable. B-Loony Ltd are proud members of NABAS (The National Association of Balloon Artists and Suppliers), and follow a strict code of conduct relating to mass balloon releases to ensure a minimal impact on the environment. As company policy, B-Loony Ltd don’t recommend mass balloon releases, advising that individual helium balloons are weighted to prevent them from being inadvertently released. But once a balloon has been passed to a customer or handed out to a member of the public as part of a promotion, it’s very easy for this message to become lost, and the balloon be released into the atmosphere. Introducing the New Biodegradable Balloon Valve Our research and development team

have come up with the latest product to revolutionise the balloon industry: the biodegradable balloon valve. A fully functional, easy to use helium balloon valve for latex balloons, made from corn starch, with a one meter length of FSC® raffia ribbon, both of which are biodegradable and compostable. If a balloon carrying the biodegradable valve is inadvertently released, the risk to wildlife and the environment is diminished, since the raffia ribbon (FSC®) disintegrates when wet, and tears under tension, ensuring it can’t get tangled up in anything. The compostability of the corn starch material used for the valve body is verified by independent testing in order to meet the requirements of European Communities’ Directive EN 13432.

It is through our commitment to ethical standards and the demand of our customers that we continuously invest in research and development, and as a result, B-Loony Ltd have established many eco-friendly and biodegradable products, several of which are unique in the marketplace. B-Loony Ltd are ISO: 9001 certified, SEDEX audited members and have recently adopted an FSC® policy promoting its commitment to the responsible management of the world’s forests. All wood and paper products manufactured by B-Loony Ltd, including the raffia ribbon included in this valve are FSC® certified. Call Sales: 01494 774 376 Email: sales@b-loony.co.uk Website:

www.b-loony.co.uk/biodegradable-balloonvalve

One of the final tests even involves growing a bean in the corn starch pulp to ensure it’s not toxic!

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Drink Feature

Retailer Profile, Company news, Kombucha FAQs & more...

Flower of Life Ltd (trading as Equinox) is the UK’s leading kombucha brand, dedicated to brewing the best organic artisan ‘booch’ you’ve ever tasted since 2012. If you recently stumbled across this strange and wonderful beverage but had trouble figuring out what the heck it actually is, allow us to explain... Kombucha is a fermented drink made from green or black tea, cane sugar and a live fungus culture called a SCOBY (‘Symbiotic Colony Of Bacterias and Yeasts’). This colony grows on top of the beverage as it ferments, making kombucha very much alive. These probiotic yeasts and bacterias, along with natural B vitamins, organic acids and antioxidants, have given kombucha a well-deserved reputation for working wonders for the mind and body. The history of kombucha is shrouded in mystery, but the general consensus is that this ancient tonic originated in ancient China over 2000 years ago. The word ‘Cha’ means tea in Chinese, and the medicinal properties of Kombucha were so highly regarded that the drink gained the name ‘The Tea of Immortality’ and the ‘Elixir of Life’. Others claim kombucha

originates from either Russia or Japan - in fact, a fascinating legend tells of the fearsome Japanese Samurai warriors drinking kombucha to boost their Chi energy before going into battle. Kombucha is currently enjoying a resurgence and has followed in the footsteps of the USA to become one of this year’s hottest UK beverage trends. According to research out last February, the market is set to grow by 25% every year until 2020, when it will be worth an estimated $1.8 billion globally. Kombucha’s explosion in popularity is part of a wider sea-change in attitude towards what we put into our bodies, with more and more people- especially millenials- consciously choosing a more holistic, nutritious lifestyle. A group of friends discovered the tea whilst backpacking around Asia, and decided to make their own when they returned to the UK. Chris Peters, Rupert Charles, Jacob Rogers and Joe Kidder set up a makeshift micro brewery at home and started handing kombucha out to people in the community.. The feedback was so great that the friends found themselves brewing more and more, eventually selling their kombucha at local markets. Demand grew so quickly that the founders soon needed more space to supply the wonder

juice to an ever-growing crowd of kombucha converts. From these humble beginnings, Equinox has grown rapidly to become the UK market leader, distributing to over 500 health food stores, cafes and bars across Britain. With competitive wholesale prices, a 12-month shelf life, and a uniquely delicious taste, it’s easy to see why this product has been so successful. What’s more, Equinox kombucha doesn’t require refrigerated transportation, which is why it’s also flying off the shelves in seven other countries across Northern Europe and Scandinavia. After winning an award for Best Vegan Drink at Vegfest 2014, Equinox kombucha was hand-picked byThe Grocery Accelerator (a Dragon’s Den-style mentoring programme) in 2015. Grocery Accelerator Director Rob Ward explains why the brand stood out from the crowd.

“We were in New York when we first came across kombucha, We talked to people out there and we were very interested: kombucha had gone from nothing to a half a billion dollar industry in less than five years. Then Chris applied to


the investment programme, and we were like, ‘Wow!’ The genius is that it’s a professionally-made product, but it’s retained the human character.” Rob believes that part of Equinox’s charm is the fact it’s a fresh, young company that has managed to make a huge breakthrough despite not fitting into the suited and booted corporate landscape. “It’s a great bunch of people with a family atmosphere, which we look for,” Rob told us. “It’s sincere but fun. There’s a huge personality behind the brand, and the big corporates don’t have that. Chris had so much confidence in the product- there was a ‘take-it-or-leave-it’ attitude which we’d never seen before.”

conservation projects.

the way of soft drinks at the moment.

It’s been far from plain sailing, though. Disaster struck last Boxing Day, when severe floods hit the north of England, leaving whole towns- including Hebden Bridge deep underwater. With computers and brewing equipment alike floating around in six feet of sludge, the Equinox team had to literally start again from scratch. Such a huge setback would be enough to test the patience of any company, but Equinox’s postive philosophy was its saving grace.

“If you go to a pub as the designated driver, generally you have a limited range of high-sugar content drinks to choose from,” Chris says. “I think that needs to change with the market: we already know that consumers are increasingly demanding healthier products, and there’s no reason why Equinox kombucha won’t take off in bars and restaurants.”

Rob’s colleague Simon Lacey agrees.

Rather than give up, they took the opportunity to build a new brewery and office, and switched from using filtered water to the purest local mineral water. “Yorkshire water devastated this town and our business, but we’re now using it to our advantage,” Factory Manager Rupert Charles joked with typical Northern humour.

“Equinox is not pretentious, it’s fun and engaging. The guys are great - they’re a bit hippy and they do things differently, but they listen and they learn.”

“Using locally-sourced spring water enables us to brew much more quickly and to a higher quality, and it will help us take our production to the next level,” MD Chris Peters commented. “This is a kombucha industry first, and will give us another competitive edge.”

Having its roots in the famously quirky Yorkshire hill town of Hebden Bridge, maybe Equinox was always bound to break the mould. The company is all about giving back – Equinox’s charity wing, The Flower of Life foundation, has pledged a massive and unprecedented 50% of all future profits to local and global humanitarian and

So what’s next on the horizon? Equinox HQ is working on a (still top-secret) new flavour, not to mention organizing pop-up kombucha bars at summer music festivals. Chris thinks he’s spotted a niche in the bar industry. He cites the growing trend among millenials to reject alcohol in favour of health juices, and points out there’s very little choice in

In addition, the team have experimented with using kombucha as a mixer, hosting its first-ever alcoholic kombucha cocktail bar at this year’s Taste of London festival. “We are very excited about using our kombucha in a new way to reach out to new customers and showcase the different ways in which kombucha can be enjoyed,” says Chris. “Despite being a health drink, it’s very versatile and complements alcohol really well.”

Are you new to the #kombucharevolution? www.equinoxkombucha.com Twitter: @equinoxkombucha Facebook: Equinox kombucha Instagram: @equinoxkombucha


Drink Feature

UK Drinking Trends The way we consume alcohol in both on and off-trade environments has shifted massively over the last 15 years. What are the driving factors? Economy Most of us will not accumulate the same material wealth as our parents’ generation, with high costs of living, rent and property prices becoming more prohibitive every year. Following the banking crisis of the late noughties, an era of austerity (and high excise duty) has forced many consumers to drink less. But it’s not all doom and gloom, as we see our customers seeking better value by choosing higher quality beer, wine and spirits. The proliferation of premium gin is prime example: as pubs continue to struggle, at-home drinking occasions have grown, which in turn has driven demand for the vast choice of quality small-batch products we see today. Technology Whether seeking a late-night cocktail, last-minute restaurant booking or winepairing recommendation, our audiences have huge resources to draw on to help assist in these serious decisions. These choices can be made on-the-move from the screen of a smartphone, and while big brands look to engage their audiences via social media, there is evidently great scope for independent venues and producers to create a buzz around new, original products and targeted promotions.

Fashion Making a fashion statement with your choice of drink has transitioned from the realm of celebrity to the everyday drinking occasion. As the premium end of the market has expanded, it has part-morphed into a lifestyle industry. We see this is in the way marketeers have shifted focus on their products to incorporate an aspirational angle – selling a lifestyle associated with their brand. Celebrity endorsement has also evolved, with the rich and famous now wanting to own their own brands: From rappers to actors to sport stars, the trend is set to continue in an age of celebrity worship.

generations went out with friends of an evening specifically to enjoy a few libations, what we eat is increasingly the focal point of a night out – with our drinks working alongside our choice of food. What next? In a world of low carbon footprint craft beers, organic quinoa base spirits and high-protein cocktails, I see future drinking trends taking further inspiration from fashion, food and fitness – while retaining a very important ingredient - a sense of fun!

Health Fitness and wellbeing is big business. We now pay a lot more attention to what we imbibe; from alcoholic strength, to calorific content, to additives and artificial ingredients. This has helped shift the minimum standard expected across the industry, including transparency of production methods and provenance of ingredients. What we consume, and the way we consume it has evolved to be part of a bigger experience – food now plays a lead role in our drinking habits. Where previous

Oscar Dodd is the Brand Manager at award-winning Bimber Distillery Ltd. With his plethora of expert knowledge, Oscar certainly knows a thing or two regarding alcohol - from business development, sales distribution and marketing through to wine tasting! Bimber create innovative, award-winning spirits from London’s unique micro distillery which have been crafted from natural ingredients using traditional methods. For more information, please contact: oscar.dodd@bimber.co.uk info@bimber.co.uk

www.bimberdistillery.co.uk


The long association of Source Antiques and the hospitality industry

As far as antiques and bars go they seen to be intrinsically connected, Source has been supplying bars in and around Bath and Bristol for the last 16 years, from one of the first cycle cafes ‘Mud Dock’ right through to the nationwide Loungers and Cosy Clubs. As a company we’ve done the lights and built bars in fields (Glastonbury) subterranean secret bars and restaurants, with a constant high stock level of lights and other stranger bits we’ve helped bars, restaurants and coffee houses to achieve a unique ambience, not available off the peg. As with all success we find that it’s our ability to work with the designers, architects and owners, as we say, when you walk away from a project and everyone feels happy, that’s the way it should be and with luck can add ‘see you next time.’ As well as lighting we also do 1950s British metal kitchen units, some of which we’ve converted to fab bars, the residence boutique hotel in Bath, even supplying units for the inside of an Airstream caravan coffee bar, one of our favourites in recent times is ‘Up the Creek’ comedy club in Greenwich, we were happy to supply lighting to their colour spec, a lovely project with lovely people, As a small family run business we take responsibility for our standards and quality

and avoid all the buck passing found in some of the bigger outfits, always happy to do site visits and chat through details with the designers. If it’s a bit off the wall, in a kind of steam punkish / industrial way give the boys at source a bell. We’ve got good stocks of wall lights, pendant lights and explosion proof strip lights removed from the British Cellophane works, all refurbished and ready to wire in. We’re always happy to have visits and discuss projects either at our Bristol warehouse or on site. Also happy to supply a complete breakdown and costing before committing to a project.

Having worked in the reclamation trade for over 22 years we have very good contacts for the likes of timber flooring and bar fittings, we also undertake commissions for constructing bars. Our website gives an idea of what’s available but does not list all the stock we hold.

For any enquires please contact us on: 0117 300 3690 office /warehouse Or :shop@source-antiques.co.uk

www.source-antiques.co.uk august/september 2016

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Drink Feature

chalice mead limited Mead may conjure up images of ancient times, when heroic warriors got all rowdy in Mead Halls while sloshing back great quantities of mead, but it is enjoying renewed popularity thanks in no small part to televised Game of Thrones and Beowulf, and it’s about time we claimed it back. Also known as honey wine, this tipple is made from fermented honey and water, sometimes with added yeast. There are countless styles and variations, ranging from dry to sweet, still or sparkling, and the flavour of a mead is very much dependent on the flowers honeybees have been rummaging around in. Is Mead special? Well there is good evidence that it was the first alcoholic drink, predating wine and beer as our choice of tipple. The earliest evidence of mead production is found in Northern China in the form of a pottery vessels dating back to 7000 BC. In fact this extraordinary beverage spans the globe and is equally at home in myth and legend as in the world of us humble human beings. By all accounts the Greek Gods on Mount Olympus were rather fond of it. The Vikings were partial to a wee drop or two, served in large drinking horns, while celebrating their victories. Just look beneath the surface and anywhere that honey was produced by our wonderful honeybee, and where humankind got a taste for it, then mead would be pretty close by. Mead probably came about by accident as many good things do! Imagine if you will, the hunter types traipsing back

home, having risked being savagely stung, bringing with them a vital nutritional boost of honey to the tribe… all sated, with big smiles and good cheer, they left a little residue in a bowl outside overnight and it rained… Nice soft rain, not a deluge you understand! Fermentation started naturally with yeast in the air, just like sour dough, and violá. When they spotted it again they sniffed at it and gave it a sip. This resulted in even bigger smiles and a compulsion to replicated it. And we’ve been smiling ever since. There is no doubt about it, Mead makes people happy! Let’s nip to medieval times when the tradition of drinking this honey wine, for a full cycle of the moon after marriage, emerged. Mead was thought to be a bit of an aphrodisiac, to convey good health and prosperity. If it was consumed by the newlyweds then offspring would swiftly follow. Let’s face it back then that was the entire point of marriage. So important was this tradition that a bride’s father would often include enough mead in her dowry to last for a month. Craft mead is now making a comeback and that’s where Chalice Mead comes in. About Chalice Mead Our ancestors new a thing or two about brewing, about what worked and what didn’t. Golden honey and fresh clear springwater blended together and allowed to ferment certainly did work and wonderful Mead was the result. Seeing our own woodland enveloped in Meadowsweet, with every blossom covered in bees, was the inspiration behind the creation of Chalice Mead. Our desire and our drive was to reconnect with nature, to promote our ancient mead heritage

and bring it fully into the modern age.... We started trading in October 2015, we now claim almost 30 stockists throughout the UK and are actively looking for more. Mead really is ‘the drink of the moment’ and we truly believe that our mead will enhance sales wherever it is sold and not just at Christmas. Take, for example our fabulous Nettle Mead which sold out in under an hour at an artisan food fair in Bristol, while one of our Scottish outlets needed to restock 3 times in the last month. So it goes down well all year round. We currently offer 12 different flavours of mead (subject to availability). We also supply mead in quantity for wedding banquets, events and festivals. Our reputation, for suppling truly gorgeous mead, is growing. Our aim remains twofold, firstly, we are working hard to ensure that high quality mead reaches a wider audience, and secondly we are intent on raising awareness of the vital role of bees play in food production. So in a nutshell, our beautifully flavoured mead is crafted by hand, using the perfect balance of traditional and modern techniques, and each bottle is filled from the heart. Modern Flavours There is nothing like pure and rich golden mead but its not to everyones taste. Today we are far more used to the


delicious, though sharp and sometimes astringent, flavours associated with grape based wine. So we decided to experiment. The purists amougst you will dispair but I say, if there was Chilli to be had at the time, the Vikings would have loved it! You can pretty much guarentee that one enterprising soul would have plonked one in their cup of mead. We use Jalapeno and Habanero peppers to flavour our mead and add their particular pazazz to the blend. Honey and Chilli what a revelation! We now have people who will drizzle it on pizza’s or over ice cream, they can’t get enough of it and will regularly buy 5 or 6 bottles at a time. And as the base for a range of cocktails it makes a wonderful lower alcohol cocktail for those who want something gorgeously tasty but a little more gentle. The Chilli is fruity and warming, the heat of the chilly subtly tempered with succulent honey the Sting offers three distinct layers within each sip... first the soft aromatic honey, then the gentle warmth of Jalapeno and followed, after a slightly unnerving pause, by the rush of firey Halapeno. We offer a boxed set containing one Chilli, One Sting and one small bottle wrapped in brown paper and sporting a warning sign, so that folks can mix the strength they prefer! Herbs & Berries Now we can’t make claim to any health benefits at all, not from honey, nor pure spring water, nor from any of the other ingredients we use in our meads so I am not about to, but what I can say is that there is plenty of evidence both anecdotal and otherwise for the ingredients we have chosen to include.

Take nettle for example, used for centuries as a great spring tonic and packed with vitamin C. We make soup and gnocchi with it, we make beer and the good news is that we now have Nettle Mead. Elderflower really is the fragrance of summer, filled with sunshine. It is thought to be good for colds and might even have an antiviral effect (honey might have too). But then again you’d need to research that for yourself. Hawthorn berries are picked in the Autumn and dried before being added to our Mead. Left for a month or so in the darkness, whispering softly to itself, while it takes on the colour and flavour of this magical berry. It is said to be good for the heart, well all I can say on the subject is that a sip or two of Hawthorn Mead will certainly make you feel good. Marigold might just help to mop up free radicals and if that doesn’t work you can always pour some on your sunburn if you’ve dropped off in the sun! Both the Marigold and Honey will do the trick for singed skin. Ginger is just good for you! Good for the tummy, aiding digestion and things like that... But for goodness sake don’t take my word for it! Chocolatey & Buttery... Dark chocolate is a seductress, she overwhelms with her beguiling aroma and her smooth bitter-sweet taste. She fills the senses with pleasure, sending out signals from which there is no escape. Just one sniff of our decidant Chocolate Mead and those big, rounded eyes emerge with delight written all over them.

+44 (0)1730 894955 info@ChaliceMead.co.uk

www.ChaliceMead.co.uk

This mistress of our time is a tasty creature who can play your emotions with devilish ease and she is present in each bottle and each glass of gorgeous chocolatey mead. Our buttery and rich Caramel Mead is no less the temptress. She wraps around you like a long and loving hug. Melting into the domain of memory, she evokes TV tinted rememberings of childhood sweet wrappers shining in the sun. Caramel Mead is a pause in time, it allows you to take that moment out, just for you, no matter where you are. Drink it warm in the Winter or with ice in Summer. Drizzle it on ice cream or drench your chocolate pud, or sticky toffee pud, in it. Go on I dare you...


Drink News

LEGENDARY OLYMPIAN SIR MATTHEW PINSENT FORMALLY OPENS SPIRIT OF HARROGATE GIN EXPERIENCE Championing local partnerships, Slingsby’s award-winning products are the result of the quality of the botanicals and the Harrogate aquifer water used in its small-batch production. Of the 24 botanicals used in their gins, half are grown in the kitchen garden of the nearby Rudding Park Hotel and Taylor’s of Harrogate supply the Green Tea and Jasmine used.

Four-time Olympic Gold medal winner, Sir Matthew Pinsent, joined the founders of Spirit of Harrogate to celebrate the official opening of their Gin Experience just days before jetting to Rio. The Spirit of Harrogate opened last November, and the formal launch of the Gin Experience comes after an extremely successful period for the Harrogate based business. Since the doors opened at its prime Harrogate town centre location, over 2,500 customers have visited the two floor retail and gin experience. Sir Matthew Pinsent was not the only medal-winner in attendance as the site is also the home of Slingsby Artisan Gin, which has been recognised by a number of well-respected industry bodies in recent months. The Harrogate inspired gin won a silver medal in the 2016 San Francisco World Spirits Competition in April. The Spirit Business Gin Masters saw Slingsby earn a trio of gold medals for its London Dry and Rhubarb gins in July and to cap off an impressive month, it bagged three more silver awards at The International Wine and Spirit Competition in London and a Great Taste Award. With the first bottle of Slingsby London Dry Gin only having been bottled in August 2015, Slingsby is already boasting an impressive medal collection of its own.

“We’re thrilled to have such an honoured guest to formally open our Gin Experience and

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equally delighted with our recent flurry of award wins. We’d like to thank all of our partners and staff who have supported us on our journey over the past 12 months, without whom we wouldn’t be where we are today.” Marcus Black, Co-founder & Managing Director.

“I’ve been a fan of Slingsby a while, I’m a big fan of gins and British gins. Slingsby are invigorating some of the history of the area and targeting a new audience, which I think is fascinating. Slingsby are already winning medals within a year, which is a fantastic performance! Matthew Pinsen, British rowing legend and medalist.

Spirit of Harrogate is located on Montpellier Parade, Harrogate and offers its customers one of three unique Gin Experiences: Spirit of Gin, which explores the fascinating history of the gin category; the Cocktail Experience, which shows guests how to incorporate gin into different serves; and Just the Tonic, an adventure into the other key component of the classic G&T. The Gin Experience offers its customers over 120 gins and 80 different tonics drawn from all around the world. Spirit of Harrogate has recently launched open sessions for its Gin Experiences, taking place on alternate Friday evenings and Saturday afternoons for those who would like to attend a Gin Experience, but may not have a party of up to 10 people.

To book a place at a Gin Experience or an Open Session: Email: events@spiritofharrogate.co.uk or visit:

www.wslingsby.co.uk/experience


CPL Online launch three e-Learning courses in the ‘Next Generation’ series CPL Online has announced the immediate release of three ‘Next Generation’ e-Learning courses – Award for Licensed Premises Staff (ALPS), Scottish Award for Licensed Premises Staff (SALPS) and First Aid. In an effort to make learning more engaging and intuitive, the revised courses are now fully built for mobile learning and feature multi-lingual translation, video animation, and gamification. The courses are also complete with big data tracking to monitor user performance and suspicious activity. The ALPS course, which is designed for all licensed retail staff, delivers an engaging and comprehensive overview of licensing law in England and Wales. As a legal requirement for all bar and counter staff in Scotland, the SALPS course is an efficient way of educating the fundamentals of licensing law. The First Aid course is highly recommended for those responsible for emergency first aid in the workplace, from minor injuries to resuscitation. David Dasher, Managing Director of CPLOnline, said: “I’m pleased to announce the launch of

the ALPS, SALPS and First Aid courses in the ‘Next Gen’ Format. From mobile learning to language translation, we’ve introduced a range of stimulating features to make the content more accessible for each user. Thanks to our open source big data platform, advanced tracking on user performance and suspicious activity has been a real game changer. L&D managers can strategise directly from the detailed reports on trends, patterns, and interactions – looking deeper into the effectiveness of company training.” Following the initial release of the first three ‘Next Gen’ courses in January 2016, CPL Online is steadily transitioning all of their most popular e-Learning courses into the new format. Over recent months, CPL Online has become a Registered Provider with the CPD Standards Office and a Learning Technologies Provider with the Learning & Performance Institute (LPI). Company Information Based in Merseyside, CPL Online is a software company that specialises in developing bespoke digital products and services for the

hospitality and licensed retail sectors. CPL Online has delivered over 2.7 million e-Learning courses, across forty different subjects. The company also specialises in learning management systems, intranet services, career pathways, big data analytics, website development and design and mobile app development. Powered by HPCC Systems® (a division of LexisNexis® Risk Solutions), CPL Online has a big data platform, which underpins many of CPL’s products and services. It analyses masses of data to produce in-depth trends and insights for clients. David Dasher, Managing Director of CPL Online, has over 24 years’ of experience within the IT sector.


Venue Insight

JUST OPENED...

heist bank GROUP BOOKINGS AND PRIVATE HIRE

eat Our passion is pizza - the wood fired oven is pumping out 9 different pizza styles all day every day and each one can be tailored to fit a party of any size. Mix it up with the finger food selection or a seated meal for up to 120 people. drink Massive sharing cocktails, 12 taps pouring local beers and 20 brews in bottles & cans. In the private basement help yourself from your own personal self-serve bar fridge or if you prefer you can ask for your own dedicated bartender all night. space There’s a private room in the basement

with space for 60 standing. It has a built in projector and tons of entertainment options. If you need more you room you can add another 25 guests in the adjacent area.

The pool room on the ground floor can be booked for groups of 20-90 and there are plenty of options for smaller groups too. For bigger occasions the whole venue can be hired for up to 300 people including the terrace.


GETTING HERE Heist Bank is at No.5 North Wharf, Paddington, London, W2 1LA Just 5 minutes walk from Paddington tube & rail stations and Edware Road undrground stations on the Bakerloo, Circle, District and Hammersmith & City lines. No buses run directly along North Wharf but over 10 different routes run along the Edgware Road including night busses and 24 hour routes.

ground floor spec

basement spec

Square ft: 2,900 (approx) Standing: 300 Seated: 120

Square ft: 600 (approx) Standing:85 Seated: 40

entertainment With a full sized Cleon Daniel pool table, a classic Nintendo 64 console, built in projector, karaoke and a vintage 1920s foosball table there is literally too much fun to be had.

rates There is no hire fee in Heist Bank instead we work on a minimum spend basis which varies throughout the year depending on the day of the week you choose and whether you’re in the basement or taking over the whole venue. Rates start from just £500 and are inclusive of VAT. Ask our event manager for a quote for your day. CONTACT Denise Hamilton Events & Sales Manager denise@ulg.co.uk | 07969 951 977

www.heistbank.com


#

Social Media

# social media: Q&A

with justin Horsman, senior brand manager at

Global Brands is the leading drinks brand development business that owns, markets and distributes a collection of beverages across the RTD, spirits, soft drink and beer categories. Venue Insight Magazine asks Justin Horsman, Senior Brand Manager at Global Brands, his thoughts and secrets to social media. What kind of advice can you offer to a brand that is trying to interact with their social media followers?

Brands should always make sure to communicate, keep in touch and build relationships with consumers. Having a personality gives an audience the opportunity to become emotionally connected to the brand. Alongside this, brands should ensure they are actively looking for consumers talking about their brand, as it can be surprising how many people won’t be following social platforms.

What are common social media mistakes and what advice can you give to avoid these pitfalls?

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Online, consumers expect the personality of a brand to shine through and many social platforms can tend to be noninteractive and unengaging. To keep an audience interested, brands need to ensure they have consistent, interesting posts relevant to the target market. Hooch lemon brew, for example, has a fantastic array of videos, images and competitions all related to the same campaign in which consumer involvement is a pin point. Connecting with an audience’s sense of humour is a brilliant way to keep a brand popular on social media. Too much writing, inappropriate blurred images of an event, no terms and conditions on competitions, unprofessionalism and spelling mistakes are also mistakes to be avoided.

How has social media impacted on your brands?

Social media is a 24/7 customer service tool and can certainly create more sales if done properly. We have seen a growth in following due to consistently being in contact with our consumers as well as building relationships with on and off trade customers via different platforms. The chance to promote deals over social media and tag in different shops or bars is really useful in regards to sales. As long as a brand keeps its finger on the pulse, it can ensure iit upkeeps positive views.

Are there any limitations or restrictions with social media?

Ensure you are targeting to the right audience, there are over two billion active social media users globally*, that’s a lot of eyeballs! For an alcohol brand, we must ensure we do not target anyone under 18, alongside promoting safe drinking. With hashtags like #ThirstyThursday, we need to ensure we do not get carried away with being part of trending topics if they don’t sit well with the company’s brand guidelines.

How can a business know that they are correctly using social media?

There are tons of free stat tools out there, adverts manager which is part of Facebook is great to understand how engaging posts are. As a business, Global Brands typically create themes for different days of the week with different types of media (rich media, imagery etc). This allows the business to effectively measure what type of media was most engaging at what time of the week.

www.globalbrands.co.uk


GLOWING PRAISE FOR SHOWSEC’S ROLE IN AMERICA’S CUP SUCCESS

SIR BEN AINSLIE ruled the waves to make the return of the Louis Vuitton America’s Cup World Series to Portsmouth a triumphant one . . . but Showsec have received glowing recognition for their part in the success story on dry land. As Official Crowd Management Supplier to a spectacular sporting occasion which attracted 130,000 people to the banks of the Solent, they mounted an operation aimed at enhancing the experience for those enjoying three days of sailing action. The Company’s South Coast team were engaged by two new clients, Team Origin and Sportsworld, to provide their specialist services throughout the Race Village, hospitality areas and beyond on Southsea Common for LVACWS. Ainslie’s thrilling victory on the waters of the Solent with his Land Rover BAR team was the crowning glory to a memorable occasion, leaving organisers to declare it even more successful than the inaugural event held in Portsmouth last year. “The event this year was much more successful than the one in 2015,” declared Jeremy Troughton, Operations Director for LVACWS Portsmouth. “Much of this was down to knowing our audience, their expectations and the overall demographic of the people attending. In Showsec, we found a crowd management company who fully understood our primary aim of being customer focused. “They absolutely embraced the fact that their staff were the first and last impression people had of visiting our event. Therefore, the choice of individual staff, not only in key positions, but right across the event, was critical to its success.” He added: “They were personable, well-spoken

and engaged with the public, helping out, directing and advising where necessary. “We would have no qualms in recommending Showsec to other events in the future because they ticked all the boxed from our point of view.” The Showsec operation featuring 150 staff covered many different areas of the LVACWS event including the ticketed Race Village, the unfenced, unrestricted free-to-view area on Southsea Common, car parks and the park and ride site. “A number of challenges required specific crowd management teams to monitor crowd densities and crowd movement, as well as plans in place to deal with any crowd surging in the area around the waterfront,” said Troughton. “The systems and procedures put in place by Showsec, along with the support of our volunteers, saw no issues arise over the three days of the event.” Sportsworld, the specialist hospitality, travel and events company, were equally as complimentary about the contribution of Showsec to LVACWS. “Showsec will definitely be my go-to crowd management/security supplier from now on,” said Francesca Heap, Project Manager for VIP Hospitality. “To a man and woman, the Showsec team were consummate professionals; real people with real personalities who understand real life and can engage with the general public in the most positive of ways. They offer something totally different. “Ours is a people business and the best compliment that I can pay Showsec is that they know how to choose the best people and match people and personalities to get the very best results.”

She added: “Much of the praise will be directed to the guys on the ground, but every positive comment should also be paid to the management team of Ian Featherstone and Tracey McCarthy – not least for dealing with all my last minute changes! “Often with suppliers, you see the management team at one initial meeting and then they are absent. Not so this pair. Apart from the fact that Tracey parked her caravan alongside my site office, so that she was on-hand to make sure everything was going to plan; they both popped in regularly for a cuppa and to say hi. I am under no illusion that they were ‘passing through’, I know when I am being looked after and I was very well looked after. “Based upon my experience of working of them, I cannot recommend Showsec highly enough. They are firmly in my little black book in permanent marker.” Tracey McCarthy, Showsec’s Area Manager for the South Coast, was delighted with the outcome and hailed it as a significant step for the business in the region. “The America’s Cup was a landmark occasion for the South Coast Office, the first major event which we have done in Portsmouth, and that has been quite significant in terms of profiling our range of services to potential new clients,” she said. “It also demonstrated to a new audience that we have broader capabilities than our core activities in music and live events, and can actually deliver what we promise wherever there is a crowd and whatever the occasion. The hope therefore is that this will lead to other new opportunities in the region in a wider range of sectors.” For more information, please contact Nick Lucy on: 07889 591847

www.showsec.co.uk

august/september 2016

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News

Great Pace Tea Party Pace is a children’s charity and special school that transforms the lives of children with motor disorders. Based on the belief that every child has the ability to learn, and tailoring each educational programme to suit the needs of the individual. Having celebrating our 25th Anniversary in 2015, we support children from 0- 18 years with Early Year Intervention services, Nursery, Primary School and outreach services. The overriding goal, offering an education for life, to give each child the best level of independence for their future lives in society.

contribution to support our services. Tea parties is just one of the many way you can get involved in fundraising and supporting Pace. Please contact the fundraising team for more information on: leah.lewis@thepacecentre.org 01296 616974 For more information about Pace please visit our website:

www.thepacecentre.org Registered charity no. 1011133.

The Great Pace Tea Party campaign was set up in 2011, as a way of engaging with supporters to create their own fundraising event to raise vital funds for Pace’s work. Funds that help our fantastic staff provide support, therapy and the education children need to be independent. The campaign so far has raised over £15,000, an incredible

Enteetainment at Rochester Castle Concerts The ‘enteetainment’ team led by Amy Harmsworth assisted by Frankie Tee have recently delivered yet another successful season of the Rochester Castle Concerts on behalf of Medway Council. The historic Castle Gardens played host to performances from Status Quo supported by Steve Harley and Cockney Rebel, Will Young supported by Gabrielle, and the ‘Soul Legends’ show with Angelo Starr and the Team and featuring special guests Gwen Dickey of Rose Royce fame, Clem Curtis from the Foundations, Jimmy James ex of the Vagabonds and George McCrae. Saturday night saw a very special ‘Military Proms’ celebrating Sapper 300.

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An informal brass band was first established in 1836 by the Royal Sappers and Miners and music has been a major part of military life for centuries and over the years the Royal Engineers have been privileged to enjoy the work of some outstanding musicians. The concert also featured the Aquatique fountains from Strasbourg and a spectacular firework and pyro display.

Some 15000 people attended the evening concerts over the course of 4 nights. Then Sunday afternoon saw the Castle ‘Under Siege’ once more by young musicians from the Medway area. Each year local talented youngsters get the opportunity to perform in front of thousands of people at this showcase concert.


Featured im ages: Boozy Cow


Drink News

SALE OF TWO VENUES AND ANNOUNCEMENT OF £500,000 INVESTMENT TO REFURBISH AND RENOVATE SPERATUS GROUP PORTFOLIO

Buffalo Trace Brings the Wild West to the Edinburgh Festival

The Speratus Group, which owns restaurants and bars throughout Scotland, has sold two of its venues in Aberdeen and Edinburgh and is announcing plans for a £500,000 investment in its remaining units, as well as the opening of a new Boozy Cow in Stirling in September.

Visitors to the Edinburgh Festival this summer will be able to enjoy a taste of the Old West with an interactive film festival organised by Buffalo Trace Bourbon.

The Group has sold The Illicit Still, situated on Broad Street in Aberdeen, and The Golf Tavern, near Edinburgh’s Bruntsfield links, to Scotland’s largest hospitality company, the G1 Group, for an undisclosed sum. The staff at the Illicit Still and The Golf Tavern have transferred to the new owner and the business will operate as usual under the management of the G1 Group. Martin Brown, Managing Director of The Speratus Group, said the deal was hugely positive amid a challenging economic climate. The Speratus Group now comprises Nox and Paramount in Aberdeen, Auld Hundred, 99 Hanover Street and

Copper Blossom in Edinburgh, as well as its Boozy Cow burger and cocktail bars in Aberdeen and Edinburgh, which donate all profits to charity.

“These are exciting times at The Speratus Group as we focus on reinvesting in our venues as well as opening additional Boozy Cow burger and cocktail bars in new locations in Scotland and England. We are moving ahead with our plans to expand the Boozy Cow concept and will be opening our new venue in Stirling in early September, and we are actively exploring opportunities in other cities across the UK.”

The High Noon Theatre & Saloon will give the award-winning Kentucky Straight Bourbon a high profile at the festival. Held at the Lucky Liquor bar on Queen Street, the festival will bring an added dimension to a range of western films.

Martin Brown, Managing Director of The Speratus Group

Guests will be encouraged to come along in costume, and will be greeted by actors in full western gear. At key points during the screenings, the actors will interact with the films, including the saloon scenes integral to the genre, when authentic Buffalo Trace cocktails will be served to the audience.

The Speratus Group launched its #fromMoo2U initiative last June, committing all annual profits from the Boozy Cow burger and cocktail bars to charities. Five Scottish charities shared more than £250,000 from the group’s annual profits for last year.

Taking place from August 8 to August 14, the High Noon Theatre & Saloon will include screenings of classic westerns The Magnificent Seven and The Good, The Bad & The Ugly, cult comedy Blazing Saddles, and acclaimed Quentin Tarantino film The Hateful Eight. Each £15 ticket will include two cocktails, bourbon samples and popcorn during the screening, and the western theme will continue with saloon-style service in the bar afterwards. Tim Giles, Buffalo Trace UK Brand Manager, says: “The High Noon festival celebrates the Buffalo Trace Distillery’s roots in the pioneer days of the west in a way that will engage and entertain visitors to the Edinburgh Festival.

For more information, contact Hi-Spirits on: 01932 252 100 Email: info@buffalotrace.co.uk or www.buffalotrace.co.uk

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“The team at Lucky Liquor are working on a range of Buffalo Trace cocktails that reflect the drinks being served in the films – so if sarsaparilla is being served on screen, we’ll hand out a sarsaparilla cocktail. There will also be some barrel aged cocktails, as well as some of the limited edition top-end bourbons from Buffalo Trace including the Antique Collection.”


Go for gold for Rio 2016 TRUE BREW FOR NEW PM’S HOMETOWN PUBS with Bestway Wholesale With Rio 2016 Olympic Games opening this week, Bestway Wholesale is urging operators to make the most of the opportunity to boost food and drink sales by capitalising on the excitement around the Brazil games. Brazilian food has been a growing trend in the UK over the past two years, kick-started by the buzz around the 2014 Brazil World Cup, with Latin flavours now influencing everything from street food to upmarket restaurants. Ron Hickey, Bestway Wholesale’s Catering and On-Trade Sales Director says: “Brazilian flavours are really hot at present – in every way - and caterers should tap into this to encourage people to embrace the spirit of Rio 2016 and join in the fiesta with some fun and tasty food and drink options.” Meat is at the heart of Brazilian food culture, with dishes inspired by Brazilian RodizIo grills increasingly popular. Lamb, beef, chicken and pork joints are cooked on the barbecue on large skewers and then slices cut off at the table by the server. To add a Brazilian influence to a steak, lightly season the meat and top with lime juice and chilli. There are in-store butchery departments in more than 30 Bestway and Batleys deports, with trained butchers on hand to prepare meat to customers’ specific requirements and each depot offers Essentially Catering and Bestway Quality and Value fresh meat products including beef and lamb joints. Top quality fresh steaks are also available, including Essentially Catering Premium steaks which include fillet, rump and rib-eye cuts. Olympic inspired dishes Caterers can have some fun on their menus or specials boards with some Olympic athlete inspired dishes such as a ‘Bolt Burger’, in tribute to speedy sprinter Usain Bolt. To link with Bolt’s home nation of Jamaica, the burger could be topped with Levi Roots Reggae Reggae sauce. For a red, white and blue themed Team GB Burger’ top with a slice of red tomato, a white Cheddar cheese slice and red cabbage coleslaw. Bestway Wholesale offers a range of burgers and buns including Essentially Catering Premium Gourmet Beef Burgers and Americana 5-inch

The new Prime Minister’s Maidenhead constituents will be able to toast their MP’s rise to the top, with a specially named beer, in honour of Mrs May. Ahead of her first PMQs, The Crown and the Old Swan Uppers in Cookham will be pulling pints of Come What May for their regulars. Katie Roberts-Smith, Licensee of The Old Swan Uppers in Cookham said:

Lawson Mountstevens, MD of Star Pubs and Bars who own the two pubs and organised the commemorative beer said:

“We know Theresa May will be very busy over the coming weeks, but hopefully she’ll still have time for an occasional visit to support her local pubs. Our new brew is just for fun, but pubs are at the heart of the community so we hope local residents will pay a visit and toast the new PM!”

“Our local MP is now the PM, so of course we’ll be raising a pint. We hope she’ll find time in her busy schedule to pop along and have a drink on the house…perhaps she could test her knowledge with the regulars at our monthly quiz night!”

seeded burger buns in packs of 48. Ideas for sharing platters include a Jessica Ennis-Hill heptathlon inspired ‘Magnificent Seven’ grazing board with items such as chips, British sausages, jerk chicken wings, five ‘Olympic’ onion rings and vegetable sticks or offer an Olympic-sized sharing platter. Drinks which are likely to be winners around the Olympics and available at Bestway Wholesale are WKD Brazilian and Brahma beer, along with Pitu Cachaça, the key ingredient in Brazil’s national cocktail the caiprinha, made with lime, sugar and cachaça. Add some Olympic fun to the cocktail offer with themed drinks such as a ‘Going for Gold’ made with golden rum or a ‘Lightning Bolt’ Usain Boltinspired cocktail. Bestway Wholesale’s full range of quality and value food and drink products to help caterers devise an exciting and profitable Olympics offer are available in Bestway and Batleys depots as well as for free delivery.

Ron Hickey’s Top Tips for a successful Rio 2016 1. Promote the Olympics offer on outside A-boards, specials boards and on social media. 2. Make an occasion of the key Team GB events with themed food and drink offers. 3. Offer linked deals such as a burger with a beer or sharing platter with a cocktail for a fixed price. 4. Offer table service and options such as sharing platters, cocktail pitchers and beer buckets to persuade groups to stay longer. 5. Host a mini Olympics family fun day event in August with a Brazilian-inspired barbecue, and competitions such as time challenges against Usain Bolt’s Olympic record. 6. Hold an Olympics themed quiz night during the games, with questions based on previous Olympics, Brazil and London 2012. 7. Theme napkins for your Olympics offer with Team GB or Brazilian colours. Bestway Wholesale has a great range of quality and cost-effective options. Bestway Wholesale: 01738 646666

www.bbfoodservice.co.uk august/september 2016

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Drink News

The Dorset grown, London listed, artisan gin has just picked up two new awards!

Conker Spirit won GOLD in The Taste of the West Awards programme has been promoting and supporting the South West food and drink industry for over two decades. Conker Spirit’s Dorset Dry also won an impressive DOUBLE GOLD in The Spirits Gin Masters which is the only dedicated international spirits magazine and website in the world. Conker Spirit is the producer of Dorset’s very first home grown dry gin (stocked in Fortnum& Mason) – perfect for summer cocktails (we have Rupert’s own special recipes), or even as a gift if you’re feeling especially generous. Conker Spirit is authentic to Dorset, not only in terms of some of the botanicals and use of New Forest spring water, but even the fonts are taken from local signage found at train stations and public places. Rupert forages in the New Forest and over at Poole Harbour for gorse flowers, Dorset elderberries and marsh samphire that comprise just some of the 10 botanicals that make Conker gin. Each bottle of Conker Spirit’s Dorset Dry gin, produced in small batches of 60, are hand signed straight from the copper stills. RRP £35.95 - available to buy at:

www.conkerspirit.co.uk

We have amazing distillery and bottle shots, a press release on the Dorset Dry, a profile piece on Rupert and his own cocktail recipes designed specifically for Conker all of which you can download here. If you would like anything else please do let us know. facebook.com/conkerspirit @conkerspirit #thatsthespirit

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Franklin & Sons Premium Soft Drinks Botanically Crafted Tonics and Mixers scoop Six Stars at Great Taste Awards Great Taste, the world’s most coveted blind-tested food and drink awards, described as the Oscars of the food and drink industry, has announced Franklin & Sons as winners of six Great Taste stars. Out of Franklin & Sons’ premium soft drinks range, Brewed Ginger Beer with Malted Barley and a squeeze of lemon was awarded 2 Great Taste stars, whilst British Dandelion & handpicked Burdock with Star Anise was awarded 1 star. The natural range of tonics and mixers did extremely well, taking home 3 stars out of the 4 entered mixers. Franklins Ginger Ale, Natural and Lemon Tonics each received 1 star, with judges saying “the flavour was sharp, not too sweet, clean and fresh.” The awards are judged by over 500 of the most demanding palates belonging to food critics, chefs, cooks, restaurateurs and producers. Great Taste is simply about taste, not clever branding or smart packaging. “We are delighted to receive such prestigious recognition from the Great Taste panel. The comments were even better than we hoped for”, explains Justin Horsman, Franklin & Son’s Brand Controller. “Winning these prestigious awards not only cements our credibility for creating only the most premium soft drinks, tonics and mixers, but also reflects the hard work and time invested into the Franklin & Sons range. It is really gratifying to see that such well-respected professionals appreciate the true heritage and provenance of our ever expanding range of products. We are so excited to see what the future holds.”

Steve Perez, Chairman of Global Brands said, “I am very proud of the Franklin & Sons team, winning so many awards for the new range of soft drinks and mixers in our very first year. I thank them for their hard work and skills. They have produced World Class products true to the heritage of the brand and these awards are a great accolade to all of them.” Out of over 10,000 products entered into Great taste 2016 only 878 received a 2 star award. Whether it be bread, honey, salami or cereal being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award (only 181 were awarded 3 stars in 2016). Franklin & Sons has been listed in Harrods for four months and it was fantastic to see the Harrods buyers agreed with the stars awarded. A selection of the judges’ comments below: “Bright and with distinct tonic notes and a bitter lemon dimension. The flavour is sharp, not too sweet, clean and fresh. Just bring on the gin.” (Sicilian Tonic) “Love it! Brings back memories – made very well with a good carbonation, sweet and with spices – a delicious blend.” (Dandelion and Burdock) “Fresh and with gentle carbonation – The Cinchona is botanical and very natural. There is a good dryness to this drink. (Natural Indian Tonic Water) The panel of judges included; TV chef and author, Valentine Warner, MasterChef judge and restaurant critic, Charles Campion, fifth generation baker, Tom Herbert from Hobbs House Bakery, and Great British Bake Off winner, Frances Quinn; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose and chefs including, James Golding, chef director of THE PIG Hotels, and Kevin Gratton, chef director of HIX Restaurants.


WE ARE TAKING IT TO THE NEXT LEVEL...

First we reduced our lead times now we are reducing our Minimum Order Quantity We can now offer you flexibility, whether you want 1 cup or 3,044 cups! Sarah Punchard - Printed Cup Advisor

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01200 449911


Drink News

Boom in brewing and cider-making ‘will fuel demand for International Awards’

The International Brewing & Cider Awards 2017 are expecting more entries, from more markets, as the continuing boom in craft brewing and cider-making creates demand for awards that set producers apart from the competition. Event organisers Brewing Technology Services (BTS) are gearing for the return of the Awards in March 2017, with entries open from 1 September this year. The biannual competition judged close to 1,000 beers and ciders from 50 countries last time it was held, in 2015. BTS Director Ruth Evans said, “We started marketing the competition at the Craft Brewers’ Conference in Philadelphia earlier this year and were pleased with the positive response from visitors. In the crowded global craft beer market, a medal or a trophy from the oldest brewing competition in the world is an accolade that many brewers are keen to win.

“It was also good to see widespread awareness among the brewers from around the world attending the event, which proves that our awards

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are international by nature as well as name.” The International Brewing Awards are the oldest global brewing competition in the world, dating back to 1886. Cider was part of the competition during the 20th century, and revived in 2013 before being launched as a standalone competition in 2015, when entries doubled. It is the only international cider competition. Both competitions are unusual in having broad, style-based categories that reward diversity and innovation, and in a judging process that requires judges to reach consensus rather than simply score entrants’ products. Only currently working brewers and cider makers are allowed to judge. Chair of judges for 2017 is Bill Taylor, who has steered the Awards since 2011, increasing entries from brewers and launching and developing the cider competition. He said,

“We approach next year’s competition from a base of solid and growing support from the global brewing and cidermaking communities: producers and brand owners who view our awards as ‘the ones to win’;

talented brewers and cider makers who are keen to serve as judges because they respect our judging process and suppliers to the industry who want to be part of the only competition that reaches a range of producers from regional microbrewers and artisan cider-makers to multinationals.” Entries to the International Brewing & Cider Awards 2017, will open on 1 September this year and close in January, with a fee of £165 (+VAT at UK rates) per entry. Judging will take place in Burton-upon-Trent from 7 - 9 March. Brewers and cider makers are invited to register their interest now on the competition website at:

www.brewingawards.org Above: Winners of the International Brewing & Cider Awards 2015: (l-r) Andrew Tysler, Deschutes Brewery; Greg MacNeice, MacIvors Cider Co; Keith Lugton, C&C Ireland; Frank Müller, Brauhaus Riegele; John Bryan, Oakham Ales; Emma Gilleland, Marston’s; Simon Yates, Marston’s; Ben Kehs and Michael LaLonde, both of Deschutes Brewery.


DRURY STRENGTHENS ITS BOARD The Drury Tea & Coffee Company, London-based tea blender and coffee roaster, this year celebrating its 80th birthday, has announced the appointment of two new Board Directors, Phil Millard and Bill Davy.

Coffee “hits all the notes” at Staycity Caffeine Ltd helps staff make “the best coffee” in Staycity Heathrow’s new coffee lounge With sites in London, Edinburgh, Dublin, Paris and Amsterdam, Staycity is an expanding serviced apartment provider offering commuters and travellers a home from home’ experience. An alternative to hotels, Staycity apartments all come with kitchens and range from studios to two bedroom flats with living rooms. One of its more recent bases in Heathrow, London, has just set up a coffee lounge area, operating 24/7.

A family Company since its formation in 1936 by three Olmi brothers, this is the first time that non-family members have been represented at board level. Both Phil and Bill join Drury from associate Company, The Coffee Machine Company, where they have both worked for 27 years and held senior positions. Each has a wealth of experience in the commercial coffee market. Phil takes up the post of Operations Director, whilst Bill becomes Sales Director. The appointments follow Drury’s considerable investment over the past year in a state-of-the-art roaster and a relocation to new premises in Woolwich. The move is aimed at strengthening the Company and preparing it for an ambitious growth programme over the next few years. Phil and Bill join fellow directors, Riccardo and Marco Olmi and Managing Director, Dino Olmi. Dino welcomed the new directors with these words:

“The seriousness of our intent is reflected in the new appointments – the first non-family directors in our history. In these exciting times for Drury as we target unprecedented growth, we need strength in depth at board level and recognise the experience and the specific skill sets Phil and Bill will bring as directors.”

“The idea was to provide guests who don’t wish to spend all their time in their apartment a relaxing, casual space where they can have light evening meals and breakfasts, as well as fantastic ‘London Calling’ coffee,” Keith Freeman, Staycity’s Chief Operating Officer. Keith and his team opted for the Schaerer Coffee Art Plus, distributed in the UK by Caffeine Limited. This bean-to-cup espresso machine is capable of making a variety of coffee drinks without requiring specialist training. Its simplicity makes it ideal for the lounge’s 24/7 operation, as both the day and night staff can easily operate it.

“It’s very simple to clean, very simple to operate. It makes consistently good coffee no matter who serves the gues.” says Keith. Staycity Heathrow has over 269 apartments and up to 800 guests, so the Schaerer’s ability to cope with high volume and heavy usage has proved vital. “We can use it 24 hours a day and not have to worry about its reliability. Its operation is brilliant,” says Keith.

“While we wanted to get a machine that could deliver us quantity and quality, we also wanted the ‘barista’ effect. The Schaerer machine hits all those notes.” When deciding which coffee to use, Keith and his team looked to local suppliers. Caffeine Limited recommended London Calling Coffee, which proved the perfect match. “We wanted to have some localisation, but the London Calling coffee made the decision easy. The taste, the texture; I love my coffee and it’s just a great product. We did a taste panel and everyone chose it.” As well as supplying and installing the machine, Caffeine Limited has provided Keith and his team with comprehensive before and after sales support, making sure all the staff were not only confident in using the Coffee Art Plus, but were getting the best out of the coffee, too. “The before and after service was fantastic,” says Keith. “From ordering the machine to getting us trained and bringing in the product, they were adaptable to all our team members and managers. There’s a real passion at Caffeine to make sure that we get the coffee right. Caffeine Limited also advised Keith to purchase the chocolate option for the machine. Although he was reluctant at first, it has proved more than worthwhile. “The hot chocolate is lovely. I wasn’t actually going to go for the chocolate option and I was very much talked into it. I’m glad we did because it’s a big part of our sales.” Staycity is opening new sites in York and London Covent Garden. “We intend to keep using Caffeine Limited because of their great service, delivering great machines and great coffee.”

august/september 2016

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Drink News

BOLD NEW LOOK FOR BULMERS Bulmers has introduced a brand new look and bottle shape, which will hit UK outlets this August. The striking new design and 500ml bottle draws on the brand’s heritage and orcharding credentials, clearly heroing the apples, alongside a revamped logo and bold labels. Bulmers’ new design reflects the founders’ Fred and Percy’s pioneering attitude to cider, as well as providing quality cues. The re-launch of HEINEKEN’s leading packaged cider will drive value in the category and build licensees’ businesses by commanding a premium price. Emma Sherwood-Smith, Cider Director at HEINEKEN said:

“We’re clearly calling out Bulmers’ 130 years of cider making expertise. We continue to push the boundaries of cider, with our new look, our consumer marketing and our associations through music, partnerships and festivals.

The space in fridges is becoming more competitive, so it’s right that the most famous packaged cider brand should stand out on the shelf. This £2m re-launch of

Beer writing awards - one month left to enter Writers, bloggers, broadcasters, webmasters, photographers and others who communicate about beer and pubs are urged to enter the British Guild of Beer Writers’ Annual Awards, which close in just over one month’s time, on 9 September. This year’s awards come with a total prize fund of £12,000 to be shared between the winners and runners up in the competition, which aims to reward the best communication about beer and pubs in national, regional, trade and on-line media as well as writing about beer-related travel and food. There are also categories for broadcasting about beer and for work from young writers, aged 35 or under. Judging the awards are: Dave Myers - one half of the ‘Hairy Bikers’ TV chefs duo; Rebecca Smithers, Consumer Affairs Correspondent at The Guardian; Kate Nicholls, Chief Executive

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of the Association of Licensed Multiple Retailers and Roger Ryman, Head Brewer at St Austell Brewery. Last year’s Beer Writer of the Year, Breandán Kearney, chairs the panel. Entries are welcomed from writers outside the Guild as well as members, as are nominations from third parties. Work must have been published between 1 September 2015 and 31 August 2016 to be eligible. The winner and runner up in each category and the overall Beer Writer of the Year 2016 will be announced at the Guild’s annual Awards dinner, which is being held on Thursday 1 December at London’s Park Lane Hotel. Full details of how to enter the Awards and downloadable entry and nomination forms can be found on the British Guild of Beer Writers website:

www.beerguild.co.uk

Bulmers injects excitement and stand-out in the cider category, and consumers won’t be able to miss them in their favourite outlets.” The new look Bulmers are available to buy now.


Haig Club™ Single Grain Scotch Whisky expands range with new innovation in partnership with David Beckham

Following the successful launch of HAIG CLUB™ in 2014, Diageo, the world’s leading premium drinks business together with global icon David Beckham and British entrepreneur Simon Fuller, introduce Haig Club™ Clubman – a new Single Grain Scotch Whisky variant from Haig Club. Haig Club Clubman inherits the same bold and progressive spirit as Haig Club - designed to be different, stylish and modern whilst incorporating the House of Haig’s almost 400 year heritage. The inspiration for the name can be found in advertising materials dating back to the 1920s, in which Haig was advertised as ’The Clubman’s Whisky.’ Haig Club Clubman will be available across GB from August at a recommended retail price of £25. The new Scotch is intended as a permanent addition to the brand. Further markets to be the subject of future announcements. Ronan Beirne, Global Marketing Director for Haig Club commented: “Clubman aligns with our long-term ambition to offer a stable of Haig Club expressions at various price points to match different occasions and consumer tastes. We are pleased that Haig Club has helped to place grain whisky back on the map and become one of the most talked about whiskies in the world. Out of this success, the time is

right to introduce a new edition. Haig Club Clubman will enable us to continue to drive the vibrancy and momentum of the Scotch Whisky category, in line with the brand’s strategy.’’ Master Distiller and Blender Chris Clark has applied his over 30 years of experience to create the Haig Club Clubman liquid, seeking to make a Scotch Whisky with the perfect combination of distillery character and American Oak influence. He has matured Haig Club Clubman exclusively in American Oak casks that have previously held Bourbon, allowing the sweet, gentle Single Grain Scotch Whisky from Cameronbridge to interact with the vanilla, butterscotch and sweet toffee flavours found in the ex-bourbon casks. The result is a wonderfully smooth, sweet and enjoyable Scotch Whisky. Diageo Global Whisky Master Ewan Gunn said: “Whilst Haig Club Clubman is delicious straightup or on the rocks, the perfect way to enjoy this Scotch Whisky is with cola. The sweet, vanilla and coconut flavours combine perfectly with the sweet caramel of cola, creating an approachable and delicious drink which is refreshing in taste and perfect in its simplicity. If you already love Scotch then you’ll enjoy this combination of flavours and if you’re new to Scotch this is the ideal introduction.” The new bottle which retains the signature Haig Club blue glass and the distinctive square style is elongated creating a new aesthetic and stand-out silhouette. Brand partners David Beckham and Simon Fuller are delighted that consumer response to the award-winning Haig Club brand means that Diageo is now able to launch Haig Club Clubman.

“Working closely with Diageo, we look forward to welcoming Clubman into the Haig Club family. From its earliest days, Scotch Whisky has attracted people from all over the world with its sophistication, style and distinctive array of flavours. We want to continue in this spirit, bringing to market a special new whisky and introducing new fans to this incredible industry.” David Beckham

“Haig Club was a game-changer for the category and Clubman reflects ours and Diageo’s shared goal of continuous commitment to evolving a home-grown brand that breaks the rules of Scotch. We are excited to officially launch Clubman and welcome the next chapter for the House of Haig.” Simon Fuller Haig Club invites people to drink responsibly with style and in moderation. Responsible drinking is an integral part of the Haig Club philosophy and as part of his partnership with the brand, David Beckham supports this philosophy and our shared belief in quality over quantity.

www.haigclub.com facebook.com/haigclub

August/September 2016

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Drink News

When a Brockfast Martini is not a Breakfast Martini

Brockmans Gin brims with Valencian orange peel and berry notes, so lends itself perfectly to a marmaladeinspired cocktail. One of the most delectable recipes for marmalade has to be the Brockmans Brockfast Martini. It’s the perfect toast as day slips into night… The Brockfast Martini - new for this season - resembles the classic 1920s Marmalade Cocktail featured in Harry Craddock’s classic 1930s Savoy Cocktail Book and is very like the 1990s Breakfast Martini invented by the acclaimed Salvatore Calabrese. This is a slightly more complex set of flavours but still quick and easy to make. The Brockfast Martini incorporates blackberry/blueberry syrup as well as marmalade and Triple Sec, making this a distinctly after-dark treat.

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The ingredients perfectly complement the delicious berry and Valencian orange flavours within Brockmans Gin. Like the original Marmalade Cocktail, which gives a recipe for 6 people, it is easy to shake up enough for a crowd – something worth considering given that nearly half of all cocktail drinkers have ordered sharing cocktails, according to research. Brockmans Brockfast Martini A twist on the recent classic Breakfast Martini - better served after dark. • Heaped bar-spoon of orange marmalade • 40ml Brockmans Gin • 20ml lemon juice • 20ml blackberry/blueberry syrup • 20ml Triple Sec Recipe: Add the marmalade and Brockmans to

shaker. Crush together with bar-spoon. Add the rest of ingredients, shake with ice, double strain into chilled coupe/martini glass. Garnish with an orange twist.

www.brockmansgin.com


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Drink Feature

centinela Tequila Centinela was established in 1904 and was the first distillery located in Arandas, Jalisco. Centinela means “the one to watch and keep.” The process has not changed; they combine tradition with top technology to ensure the consistency in their products. The agaves take approximately 8 years to mature, and are hand-picked at their peak from their own Agave fields. They also buy 20% from local producers to help the region’s economy. They take time cooking the Agave as this is crucial in the tasting profile. They use a clay oven (compared to others that use stainless steel ovens) that gives the cooked Agaves a smoky flavour, and a sweet after taste. Tequila Centinela slow cooks with steam and this process takes approximately 24 hours. The cooked Agave is then allowed to settle and cool for an additional 24 hours. For the extraction or the grinding process, they have 2 mills with 5 press each, they crush and wash the fibres in a gentle way. The reason is not to tear the fibres so they don’t release bad flavours in the juices (other distilleries use more industrial machinery for this process, like the ‘diffusor’ that cooks and rinses the Agave in one process, it saves time, but it compromises the flavour). The extracted juice is called ‘Aguamiel’ (honey water), and is very sweet with high sugar content, which is what is needed to create alcohol in the fermentation process. The ‘Aguamiel’ goes to the fermentation; their yeast is natural and it comes from the environment, and is controlled. This process takes from 3 to 5 days, as the yeast starts converting the sugars into alcohol.

The finish has little bitterness and sweetness. The flavours of caramel and agave last a long time, with a slight alcohol burn. Añejo 38% abv- Tequila Centinela Añejo is bottled only after being aged for close to 30 months in previously used bourbon barrels which produce the natural gold colour and rich flavour. Tasting notes: Light golden colour. Macho intensity and suave complexity with a mellow attack. White pepper and light smoke, combined with vanilla and caramel (cream soda) in the nose. Plenty of delicate, earthy agave aromas and flavours. Flavours are a nice balance of fruit, floral, and oak elements. Caramel, vanilla, and smoke mix together for a long-lasting, gentle finish. About Cabrito Tequila Cabrito is made in the Jalisco Highlands from 8 year agave, and bottled at origin. It is produced by Casa Centinela, a 100% Mexican owned company with over 100 years of history. It is aged in American oak barrels and contains no additives. Cabrito is bottled in Mexico under the supervision of the Mexican government and is among the top three tequila brands sold in Mexico. Casa Centinela was the first licensed Highland distillery in Mexico (1904) and continues to be a family run Mexican company. As one of Mexico’s top three selling tequilas, annual production exceeds 1.2 million cases and comes from agave grown on our nearly 4,000 acre agave plantation.

The first distillation is called ’destrozamiento’ (5 hours), they get rid of the “heads and tails” (colas y cabezas) and the heart in this process is called “ordinario”. The second distillation is called ‘rectificacion’ (10 hours), again they cut the ‘heads and tails’, and now the heart of the second distillation is called Tequila.

Tasting Notes: Cabrito Blanco 100% Agave 40% 70CL – Clear and brilliant colour with round notes of floral anisette, fruit, apple and lemon with some cooked agave and cut grass aromatics. The flavour is slightly sweet cooked agave, with tangy spice and grapefruit.

Once they have their Tequila ready it goes to the aging room, and each of the products is differentiated in this process according to its tasting profile. They age their Tequilas in previously used 200 litre American White oak bourbon barrels.

Cabrito Reposado 100% Agave 40% 70CL – The ageing of the Reposado exceeds competing brands, with 6 months in barrel – Coloured with a light golden hue; it has mellow notes of apple, pear, banana, anisette and caramel, with subtle honey, cooked agave and white oak notes. The flavour is cooked agave with balanced sweetness, white oak with a hint of vanilla and coconut. It is aged in American white oak for 6 months.

Products Blanco 38% abv - Rest in barrel: without maturation. Tasting notes: Brilliant, colourless with a delicately complex macho attack. Intense earthy agave and wet cement aromas with honeysuckle and citrus. Flavours include light pepper laced with soft vanilla, and cinnamon spice on top of the agave. Slightly sweet, it is soft and viscous in the mouth. It finishes clean, with a long lasting fruity flavour, and a burn that singes the tongue. Reposado 38% abv - Rest in barrel: 8 months - Tequila Centinela Reposado is 100% Agave and aged up to 8 months in previously used bourbon barrels. Tasting notes: Pale yellow colour, with wow! intensity and some pungency on the attack. Definitely macho and suave. Wet cement and white pepper aromas dominate, backed up with good fruit and oak. Slightly sweet with a medium mouth feel. Agave is also at the front of flavour with moderate oak, caramel and pepper.

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calle 23 Calle 23 tequila is produced in Zapotlanejo from agaves from the Highland region of Jalisco (fields between Arandas and Tepatitlan). The Highlands region grows plants that produce the perfect tequila tasting profile that Calle 23 wanted to achieve. Calle 23 tequila slowly cooks its agaves in stainless steel autoclaves for 7 hours. They then let the temperature drop down for 3 more hours, thereby cooking the heart of the agave and ensuring the outside of the plant is not overcooked or burnt. Fermentation Calle 23 tequila uses stainless steel tanks and uses different yeasts depending on the style of tequila to be achieved: different from Blanco and Añejo, to the Reposado. Distinct tequilas are produced for the 3 expressions of the Calle 23 family: the yeasts used and the length of fermentation is the parameters which differ between them. • Blanco has been created with two specific yeasts allowing the agave flavour to express itself the best. • For Reposado, one yeast is in common with the Blanco and Añejo, and one yeast is different in order to enhance the balance between agave & spiciness given by the initial tequila, and the slight wood character given by the aging. • In the Añejo, wood being a major component of the final tequila, Calle 23 focus on the agave character of the initial tequila put in barrel, yeasts used are the same as in the Blanco.

Distillation & aging • Calle 23 tequila distils its tequila in stainless steel pot stills, made with copper serpentine inside the still. • Calle 23 Blanco – bottled at 40% abv. Tasting notes - Rich,ripe agave on the nose with notes of spearmint. Apples and pears on the palate with herbaceous overtones. • Calle 23 Reposado - Aged in ex bourbon casks (Jack Danielʼs and Heaven Hillsʼs) for 8 months before being bottled at 40% abv. Tasting notes - This tequila has a light sweetness from the wood integrated with the agave flavours leading to a spicy finish. • Calle 23 Añejo - Aged in ex bourbon casks (Jack Danielʼs and Heaven Hillsʼs) for 16 months before being bottled at 40% abv. Tasting notes - Sweet notes of vanilla and chocolate from the barrel aging, with a mocha coffee flavour throughout. About the producer Sophie Decobecq was born in Lille, northern France, back in the late seventies. Since a very young age the attraction to biochemistry drove her to study it at university, which she finished in record time. Her studies took her to Mexico City, where she first met 100% agave tequila and the whole aura around it. Eager for new experiences she moved in 2000 to South Africa, where she was in charge of the production of the local distilled spirit made out of African agaves. There she met Julio Bermejo, US ambassador for tequila, who became a dear friend and with whom, later on, she discovered the world of San Francisco bars, opening her mind after meeting many spirit & cocktail aficionados. In 2002, she moved back to Guadalajara, Mexico, where step by step she started to enter the masculine world of tequila, starting to do some consulting work for distilleries. It was 2003 when she first started working on her very own project, what would become Calle 23, defining the right profiles she was looking for, joined after a few years by her team. Sophie chose the Highlands region of Jalisco to harvest the agaves from, the fruity and spicy character of the plants appealing to her. The rest of the process taking place in the same area, in the town of Zapotlanejo. High altitude, with a hot climate, mixed with some heavy rains especially in the rainy season, gives the plants a great level of sugars. 3 years of hard work and many attempts, and she finally ended up with the perfect result she was looking for. Calle 23 was ready in the 3 profiles of blanco, reposado and Añejo. The spirit was ready, only a name was missing… celebrating those final tequila profiles with her team, she saw on the other side of the street the sign ‘Calle 23’ and found this would be a great name for this great sharing moments.

august/september 2016

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Tech News

Evans Audio Visual Staging Invests in New Equipment Evans Audio Visual Staging has invested in new LED displays, compact speakers and laser projectors, August 2016. Part of the company’s ongoing investment strategy has seen Evans bolster its already extensive product inventory to expand its rental stock and offer event organisers improved energy efficiency, the latest technology and enhanced performance. This new investment includes the addition of Panasonic PT-RZ12k 3chip DLP laser projectors with WUXGA 1920 x 1200 pixel resolution. Not only do these offer reduced power consumption, but they

produce exceptional picture quality with sharp images and vibrant colours. Evans has also bolstered its stock with new Samsung DM65E 65 inch LED displays, along with Nexo ID24s compact speakers, which can be used as part of a full-range system, or as a single unit in difficult spaces.

“We are constantly reviewing, researching and investing in the latest technology to ensure we have the best equipment to achieve our creative ideas and stay at the forefront of the industry. As technology improves, so does our

ability to get more creative, and ensuring we have the best quality products available enables us to enhance the offerings to our clients. From reduced power consumption to increased performance, our new investment allows us to stay ahead of the industry curve.” Reg Evans, Evans Audio Visual Staging. These new products will be used at a host of prestigious AGMs, festivals and corporate events.

www.evansstaging.co.uk Left: Evans new AV equipment.

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Tech News

Utopium Lights Grillstock Festival Utopium lit up Grillstock Festival as it returned to Bristol Harbourside for a weekend of meat, music and mayhem.

Photo Credit: ShotAway. This year’s Grillstock Festival boasted performances from The Fratellis, The Stranglers and the Cuban Brothers as it welcomed over 14,000 BBQ-lovers to the two day event. Complete with a King of the Grill barbeque showdown, two music stages and endless food vendors, Utopium was tasked with creating rip-roaring stage sets and lighting for the festival areas. For the bar lighting, site lighting and stage lighting, Utopium supplied 20 Chauvet Q-Wash 419Z LEDs, 12 Martin MAC Quantum Profiles, 11 Chauvet Rogue RH1 Hybrids, 18 Chauvet Nexus 4 x 4 panels, 9 4 lite Molefays, 6 Selecon Arena 2Ks and 12 of Utopium’s new SGM Q-7s. All lighting was controlled by an Avolites Arena controller. Utopium also supplied Antari HZ-500s to add extra ambience

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to the stage and a 6m x 6m video wall, in conjunction with Production AV. With the Grillstock Bar stage, a Budweiser Budvar, great music and an epic photo book, the festival was busy from dusk till dawn. As well as lights, Utopium worked with Evans Audio Visual Staging who provided two 8ft x 8ft rolling risers for the main stage and decking and platforms for the front of house, camera riser, main bar, webber stage, DR BBQ stage and the Meat Rave. Evans also supplied two DJ plinths with legs and skirt, and two 50” Plasma screens with stands for the main bar. Utopium’s Jon Newman comments:

“Our range of energy efficient LED lighting featured at Grillstock and enabled us to

help organisers reduce the festival’s carbon footprint. As a Bristol-based company, we worked closely with other local suppliers to help minimise transport emissions, following on from Bristol’s year as European Green Capital. This is our third year working with Grillstock and every year we look forward to working with the organisers to put together a full production which translates to every element of the event. With meaty activities running throughout the day, it was vital that the lighting design was suitable for use in the daytime and added to the on stage action in the evening.”



Venue Insight

Guildford’s unusual venues are perfect for meetings

The easiest way to add something special to meetings, conferences or team building events is to choose unusual venues, whose main purpose is not a tailor made conference venue, but one which still has all the essential ingredients with added special touches. What better place to stimulate creative thinking and flair than a performing arts venue. When the cheering and applause dies down, the walls are steeped in the creativity of actors, writers and directors, and there is a perfect space for all sorts of events. Dorking Halls was built in 1926 as a home for the Leith Hill Music Festival. It allowed Ralph Vaughan William’s to accomplish his dream of being able to stage Bach’s St Matthew Passion which he did in 1931 and dedicated it to his beloved sister Margaret. Nowadays the Grand Hall will seat 140 banqueting style and can even hold 47 exhibition stands. Guildford’s Yvonne Arnaud Theatre offers conferencing and meeting facilities including the Circle bar; the Vanbrugh Club - A popular space for an intimate

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celebration, corporate entertaining or board meeting, with a private bar, comfortable seating and plenty of room, a stunning space with classic furnishings and a great deal of natural light with a maximum capacity of 30. Meetings as

small as 4 people can be entertained in the Partners Room. The Yvonne Arnaud theatre is situated on the banks of the River Wey, and is an ideal venue for meetings and conferences in a tranquil position, right in the heart of Guildford – just going through the doors, visitors are following in the footsteps of many renowned creatives of stage and screen. The Camberley Theatre, a more modern building than either Dorking Halls or the Yvonne Arnaud also has ideal space available for meetings.


Book a meeting at Chessington World of Adventures Resort and you get a whole world of wild adventures all in one place that is perfect for entertaining clients, rewarding staff and involving everyone’s families. Chessington Conference Centre has six modern meeting rooms that accommodate up to 250 delegates. A dedicated Conference Team manages your booking both before and during the event. Where else can you meet and feed a Giraffe included in the Day Delegate Rate! The purpose behind many meetings is to stimulate growth in sales and in ideas – so what better place to hold a conference than at the Royal Horticultural Society’s

flagship gardens at Wisley. Just off Junction 10 of the M25, and with ample free parking (including coach parking), Booking a meeting at Wisley gives you unrivalled access to arguably one of the UK’s most impressive gardens, with over 200 acres to explore. Combine your meeting with garden tours, hands-on workshops or unusual team building sessions such as botanical cocktails or learning magic skills. For more ideas of unusual places to hold your next conference or meeting go to:

www.visitguildford.com – Maybe Guildford Castle Keep, Denbies Vineyard, G Live, Surrey Sports Park or the University of Surrey could be your next venue...

AUGUST/september 2016

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Food News

Dorset Cereals and Circle Agency Bring Breakfast JoyTo Cornbury Music Festival

Festival-goers at this year’s Cornbury Music Festival benefitted from The Dorset Cereals Campsite Takeover, as Circle Agency helped spread the joy of breakfast to campers during 8-10 July 2016. Taking place at The Great Tew Estate, Oxfordshire, Cornbury Music Festival welcomed 20,000 music lovers each day, and boasted performances from Jamie Cullum, Bryan Ferry, All Saints and James Morrison. Dorset Cereals called upon experiential marketing expert, Circle Agency, to help surprise and delight festival campers with a fun and engaging campsite takeover. To kick off this activation, Circle Agency offered a ‘helping hands’ service as people arrive on site, with a team of ten hand-picked brand ambassadors assisting campers with tent setups and carrying their belongings from their cars to the festival site. Offering something different to the classic sampling stand, a Dorset Cereals breakfast extravaganza was hosted within the campsite, complete with long banqueting tables lined with the perfect festival breakfast of Dorset Cereals, yoghurt, milk and juices. Campers were invited to sit at the table and enjoy a delicious free breakfast with their fellow festival-goers, with Dorset Cereals brand ambassadors on hand to answer any questions.

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To shake away the morning cobwebs and get guests ready for the day ahead, Circle Agency ran morning activities within the campsite, including yoga, kids morning wake up sessions and face painting. In order to maximise brand engagement with parents and children, a games area was created, where families could play at any time of day. Treasure hunts were also set up around the campsite, offering children the opportunity to take part in engaging activities and interact with others. Claire Stokes Founder and Managing Director at Circle Agency said:“Following on from the success of Dorset’s breakfast bag drops at last year’s Cornbury Festival, we wanted to further enrich the experience available at the festival. Cornbury provides an excellent audience profile for us and the camp site allows the dwell time required to really enrich the campers experience with the brand. I can’t tell you how grateful the campers were, as they arrived to an army of Dorset brand ambassadors willing to help carry their tents and luggage to their campsite pitch. It really was a joy to watch. “Education of the product range available was obviously paramount, and while hungry campers were keen to join us for our breakfast banquets, it was the sense of community that made the activation really special. Everyone coming together and reminiscing about the day before, it felt like

a big farmhouse kitchen and one very large family - which was exactly as we wanted it. We also wanted to extend the experience beyond sampling. Campers were able to attend our yoga sessions, participate in our kids wake up activities, or hang out with family and friends in our outdoor games area - the Dorset cereals brand is all about the joy of breakfast, and starting your day off on the right foot. I think we conveyed that and without question, earned brand love in the process.” The Dorset Cereals Campsite Takeover enabled the brand to capture precious moments with campers before the festival began, and encouraged attendees to make the most of their mornings. To ensure festivalgoers were kept up to date with all the Dorset Cereals action, the lucky campers were rewarded with a Dorset Cereals laminate which they could attach to their festival lanyard to make certain they never missed any fun.



Tech News

Cutting Kitchen Consumption: energy down by 34%; water down by 53% Research by Zurich University shows that multifunctional appliances deliver significant savings and improve BREEAM rating. Researchers at Zurich University studied the energy consumption in a commercial catering kitchen before and after a major refurbishment. They found that, by switching from conventional appliances to the latest multifunctional cooking technology, the kitchen reduced energy consumption by 34% and water consumption by 53%. Moreover, the new kitchen appliances were able to produce more food from less space. Since kitchens are a major centre of energy consumption centre in a commercial building, the switch to modern, multifunctional appliances can also impact on a BREEAM (Building Research Establishment Environmental Assessment Method) rating. The staff restaurant at ABB Schweiz AG, the Swiss manufacturer of energy and automation technology, was selected for the research project. The appliances used were Frima VarioCooking Centers and Rational combi steamers. The project was undertaken by Zurich University for Applied Sciences, under the supervision of Prof. Dr.-Ing. Heinzelmann and SV Schweiz (the Swiss catering and hotel management corporation). The aim of the project was to record the efficiency of multifunctional cooking technology under real conditions, with a ‘before and after’ comparison based on the most accurate possible measuring equipment. As market leaders in their respective multifunctional cooking technologies, Frima and Rational were the obvious choices to supply the appliances. At the start of the project, in April 2014, the restaurant produced around 380 lunches daily, using conventional technology in a cook-and-hold system, with a menu choice of four different dishes. Measurements of energy and water consumption were taken over a period of eight weeks. The number of main meals, the menu, food waste and over-production were also logged. The measurements showed that production of each main meal

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Above: Frima appliances in the new kitchen at ABB Schweiz AG.

required 0.58 kWh of electricity and 2.72 litres of water. (Dishwashing requirements were not considered in the study.) The kitchen renovation, including the installation of the Frima and Rational appliances, was undertaken in summer 2014. Measurements of energy and water consumption were then taken again, in order to enable the ‘before and after’ comparison. The measurements showed a significant reduction. Energy consumption dropped by 34%, meaning only 0.38 kWh per main meal was now required. This corresponds to a reduction in annual CO2 emissions of 1.8 tons. For water, consumption was only 1.28 litres per main meal, 53% less than before. Anton Bucher, Project Manager Planning & Construction at SV Schweiz, says, “The cost savings allowed us to create an attractive front-of-house cooking concept, with a pizza oven and a pasta machine and boiler, without needing any extra budget.” “The project proves that modern cooking technology can optimise the use of resources, reducing energy and water consumption significantly,” says Graham Kille, Managing Director of Frima UK.

“What’s more, the restaurant was able to increase the range of meals it offered, thanks to the extra cooking options offered by the Frima and Rational appliances.” For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on 0845 680 3981 Email: info.uk@frima-online.com or visit: www.frima-online.com Below: Frima VarioCooking Center at ABB Schweiz AG.



Tech News

Varsity Hotel’s Versatile Ice Choices Popular, boutique Cambridge venue uses both Scotsman supercubes and Scotsman nugget ice. More and more operators are looking for speciality ice that suits their specific application. The Varsity Hotel in Cambridge has ordered two very different Scotsman models – a gourmet supercube machine and a nugget icemaker, each of which is set to fulfil specific and very different functions. The Varsity Hotel and Spa is a chic, boutique 46 bedroom hotel right in the heart of Cambridge. It’s popular with tourists, locals and visiting celebrities (Daniel Craig and Rachael Weisz stayed recently). A stunning roof terrace overlooking the city seats 100 for drinks and a barbecue menu. In the former bonded warehouse next door there’s a 75-cover steak house and cocktail bar overlooking the river, which is also very busy. Recently the hotel opened a brand new, 145-cover restaurant, SIX, on the sixth floor, which offers 360° views over Cambridge. It serves wood-fired pizza, rotisserie chicken and Ottolenghistyle small plates. It also features a large bar, specialising in gins. Always full over the weekend, and getting close to capacity during the week, business is booming and with the popularity of the bars increasing the demand for ice, The Varsity needed to upgrade its ice machines. Director Will Davies visited the Hubbard Systems stand at Hotelympia 2016 and saw the new Scotsman MXG range of modular icemakers, which produce gourmet supercubes – the ideal ice cubes for upmarket G&Ts. He was so impressed he ordered one on the spot, and subsequently ordered a second modular Scotsman machine, this time the new N 0622, which produces nugget ice that The Varsity uses in cocktails. “The Scotsman MXG makes very clear, regularly-shaped gourmet supercube ice cubes,” says Will. “Presentation is really important at The Varsity, especially for gin and tonics where a lot of the ice will be clear of the drink and on show. However, what made the MXG stand out is the amount it makes per hour. It’s a relatively small footprint machine but it produces loads of ice and helps us keep up with over one thousand covers per day.” The MXG at The Varsity Hotel is one of the

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larger models in the range, the 638, which is mounted on a SB 393 ice cube storage bin. The MXG 638 makes up to 340kg of ice per day, or about 17,000 gourmet supercubes. The SB 393 will store up to 181kg of ice. The footprint of the whole system is just 769mm wide by 850mm deep. The Varsity’s various bars offer a huge a variety of drinks. “The rooftop has some signature drinks such as The Summer G&T, with Cambridge Gin and fresh strawberries, and plenty of Pimms cocktails. SIX on the floor below specialises in gins, stocking over 30 types and matching them with different tonics and garnishes to create very bespoke drinks. The River Bar Steakhouse and Grill offers some great cocktails. We also do events here, such as a gin food pairing, with gin-infused sauces for the food as well as gin sorbets, together with specific gin cocktails between courses.” While the gourmet supercube is perfect for presentation, it’s not the best ice for blending cocktails – which is where the new Scotsman nugget ice machine comes in. “It’s a very versatile ice – we can even use it instead of crushed ice in the cocktails,” says Will. Nugget ice is made of compacted flake ice. It’s very dry, so unlike flake or granular ice it won’t water down cocktails. It’s also blenderfriendly: a relatively soft ice, the blades can break it up easily and more quietly then harder cubes, such as the supercube. The Scotsman N 0622 nugget ice maker at The Varsity is mounted on a FOL-300 ice storage bin. With an operational footprint

amongst the smallest on the market, the N 0622 is packed with energy- and water-saving features – nugget is amongst the ‘greenest’ ice since so little water is wasted in production, compared to making other ice types. The system produces up to 266kg of nugget ice per day, while the storage bin will hold up to 136kg. The bin’s footprint is 559mm by 801mm. Will has been very impressed with the support from Hubbard Systems, which markets the Scotsman range in the UK. “It’s been first class. We had one of the newest machines in the country and it had a few teething problems, as is normal with any brand new product, but these were ironed out very quickly and the same engineer came back to deal with things, so maintaining continuity. I’ve also been impressed with the way you can go to Hubbard for advice and information; they’ve been very quick to respond.” The Scotsman machines were supplied through Reeder Refrigeration of Ipswich. For more on The Varsity Hotel visit: www.thevarsityhotel.co.uk Hubbard Systems is the UK distributor for the market-leading Scotsman range, which is available via dealers nationwide. For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on: 0800 616559 or call: 01473 350045 Email: sales@hubbardsystems.co.uk or visit: www.scotsman-ice.co.uk




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