Venue Insight Magazine - June/July 2016 by sosmagazine.biz

VENUE

INSIGHT

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

Contents Hello

and welcome to the June/July issue of Venue Insight Magazine, the must have publication for the UK hospitality industry. Imbibe Live takes place at London Olympia between 4-5th July - Venue Insight gets behind the scenes to give you a preview of the dynamic programme of events, tastings and renowned expert speakers. If you haven’t registered for the show, claim your free ticket now at: www.imbibe.com/venueinsight Arena Group’s Rebecca Owen explains to Venue Insight how outdoor venues can benefit from the installation of a temporary ice rink, both in operation and finance, as discussed in one of our features this month. Contemporary Event Structures and Europa International discuss their successful and harmonious working-relationship. Comedy legend, actor, entrepreneur and Co-Founder of Crystal Head Vodka Dan Aykroyd partners with Charlie Berkeley Street of London, Mayfair and launches their newest ultra-premium vodka ‘Crystal Head Aurora’. If you have any industry news including product or business launches, please email them to editor@venue-insight.com for consideration in future issues. Enjoy the read!

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

Features

5. Imbibe Live 10. Temporary Rinks 14. Furniture Trends 18. Lucky Voice 19. Losberger 20. Visit Guildford 24. Crystal Head Vodka 28. Printed Cup Company

32. Cocktail Mixes

40. Q&A Interview CSP 2016 44. Bright Goods 46. Transforming Venues 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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Expert Insights

NEWS FROM THE ALMR Earlier this month, celebrations for the Queen’s 90th birthday took place, with licensed premises being granted an additional two hours of trading time. In the wake of this celebration, and with the European Championships currently in full swing and some outlets reportedly experiencing a 40% boost in trade, it is worth noting the integral part pubs and bars play to events of great national and international importance.

When deciding whether or not to extend licensed hours for the Queen’s 90th, Members of Parliament correctly acknowledged the success with which similar measures were carried out during the 2014 World Cup and Diamond Jubilee celebrations. Outlets successfully opened later with a minimum of fuss, allowing more people to enjoy those events in the lively, and well supervised, atmosphere of a pub or bar, with a welcome boost to trade. When it comes to big events, the UK’s hospitality venues, including the crucial late-night sector, are one of this country’s greatest assets. With so many of our customers enjoying the special atmosphere that can only be created in a pub or bar, the sector is something of a hidden gem. Last month I spoke to a journalist interested in the difficulties venues face attracting customers out

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Early adoption of code needed to avoid further confusion Following the publication of a revised Statutory Code for Pubs, the ALMR has welcomed the move towards clarification but urged the Government to implement the code at the earliest opportunity. Kate Nicholls ALMR Chief Executive

of their homes for special occasions. Increasingly, pubs and bars are taking their lead from the innovative late night sector and repositioned themselves as premium, exclusive options for customers. Instead of charging entry fees to watch, for instance, a football match, venues now promote the ‘experiential’ aspect of an afternoon or night out and encourage customers to book tables and booths and preorder food and drink to ensure the best spot. This sort of tactic, first employed by nightclubs, has made its way into the wider sector and is a great example of the way in which venues innovate. We are doing some good work across the UK and our MPs have taken notice. With any luck this summer will give us more cause for celebration and a chance to continue doing what we do best.

ALMR Chief Executive Kate Nicholls said:

“The publication of the revised Code will provide licensees with some peace of mind and a sense of clarification on an issue that has dragged on for some time now. We note with some concern, however, that the revised Code appears to give no mention of a solid implementation date, only that the legislation will take effect the day after its approval. Any further delays risk adding to the sense of uncertainty, undermining confidence and investment and will pose further problems for any lessees with ongoing issues. The ALMR will be pressing BIS and the Committee Clerk to provide us with a degree of certainty regarding the timetable for implementation. The ALMR will also continue to work closely with its members, providing support and information at our workshops, during this period of transition.”

imbibe live preview

This year Imbibe Live will return on 4 and 5 July at Olympia London, with a dynamic programme of events and tastings. Visitors will find the latest trends, taste new wines, beers, spirits and soft drinks, and be inspired by world renowned, expert speakers.

Imbibe Live is the innovative and interactive annual exhibition for anyone who sources, buys or serves drinks in the licensed on-trade. Just like the on-trade itself, Imbibe Live is constantly evolving, and this year the programme is more diverse than ever. All seminars are free to attend – including invaluable training courses in The Academy. Imbibe Live works with ambassadors from the industry to help devise their programme of seminars and events. This year the ambassadors are Laure Patry from Social Wine & Tapas (Wine Ambassador), Alex Kratena, former ‘Best International Bartender’ award winner (Spirits Ambassador) and Mark Dorber, owner of the highly acclaimed Anchor at Walberswick (Beer and Cider Ambassador). Their industry expertise and contacts has resulted in an unmissable programme offering insights into the latest trends with practical advice on improving your drinks offer and your business.

Here are just a few highlights coming up at this year’s show… Centre Stage You’ll find all the action on the main stage, including the final of the annual Bartenders v Sommeliers competition, and ‘Very Important Personality’ with past winners of Imbibe’s Personality of The Year Awards, Ryan Chetiyawardana, aka Mr Lyan, Jake Burger and Lyndon Higginson. Bars from across the UK will be sending their finest to compete in Shakes & The City – a showdown to discover which city is the nation’s cocktail capital and sommeliers will be going for gold in the Imbibe £5,000 Sommelier Challenge with

quiz master Ronan Sayburn MS testing their skills to the limit. Brewer’s Den will also be searching for the best wheat beer of 2016. Beer & Cider Hub The Thinking Drinkers, Ben McFarland and Tom Sandham, will be traveling Around the World in Six Beers, the new face of brewing in the Czech Republic will be explored in Pilsner & Beyond and Gabe Cook will get to the core of the matter with The Nuts & Bolts of Craft Cider.

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Imbibe Live

visitors to taste the best from Britain’s independent brewers. The Academy This area is dedicated to training sessions aimed at all levels of experience that will help to improve and expand your skills. Both the Wine & Spirit Education Trust (WSET) and Aroma Academy will run sessions in this area, as well as a session on producing a winning drinks list with MIXXIT’s training experts. Wine Sessions The wine programme at this year’s Imbibe Live is stronger than ever with a Krug Champagne Masterclass, hosted by winemaker Jérôme Jacoillot, a tasting and seminar exploring Biodynamics with Gut Oggau hosted by Austrian winemakers Eduard Tscheppe and Stephanie Tscheppe-Eselböck, and Weird is the New Normal: The Swartland Revolution a talk with Adi Badenhorst, one of the best – and most entertaining – winemakers in the world. There will also be the ever popular Palate Training with the Masters and the opportunity to try winning wines from the Sommelier Wine Awards 2016. Cocktail Lounge

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Top international bartenders from around the world will be present in the Cocktail Lounge this year in a series of talks curated by Alex Kratena. Luke Whearty & Aki Nishikura, from the legendary Operation Dagger in Singapore will be telling all on what it takes to open some of the world’s most thought

provoking venues and Marc Álvarez, Head Bartender for elBarri Adrià, will present 8 cocktails matching 8 concepts developed by restaurateur Albert Adrià. Taste Zone Warren Geraghty of Galvin HOP pub group will be Beer & Food Matching and

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Public House Imbibe Live News

Hakkasan Group’s Christine Parkinson will be exploring saké’s food pairing potential in the Taste Zone.

Had a drink that was on another level? Whether a beer, wine, cocktail, mocktail or hoptail, show Imbibe Live how you like to drink differently… To enter simply: • Post a photo or video of your drink with a difference on Instagram, Twitter or Facebook • Tell us where it is and why it’s different • Use the hashtags #DrinkDifferently and #imbibelive • Tag @imbibeUK in your post Prize includes: 2 tickets to Barcelona, 2 nights’ accommodation, a Michelin starred dining experience at Albert Adria’s Hoja Santa and bespoke cocktails courtesy of Head Bartender and Imbibe Live speaker, Marc Alvarez.

Scandinavian food and drink expert, Monica Berg will also be introducing the world of Aquavit, and visitors will be heading to South America to find out more about Pisco in a tutored tasting.

Head to live.imbibe.com/win for more details. Make sure you don’t miss out, register for free at: imbibe.com/venueinsight

#DrinkDifferently social competition Win a dining experience with a difference in Barcelona!

Exhibitors for this year include global brands such as: Aspal, Bottega Gold, Greene King, Sheppy’s, Pol Roger Portfolio, Jack Daniels, Four Pillars, Hi-Spirits, AA Badenhorst Family Wines, Bulwark Cider Britvic, Enotria & Coe, Gin Foundry, EuroCave, Innis & Gunn, Langley Distillery, Benjamin & Blum, Macchu Pisco, Wines of Chile, Spirit Cartel, Pedrino, Chambord, Rocktails, Stoli, Temple Wines, Sipsmith, KP Snacks, EcoPure Waters, Vivreau.

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Who should visit? Imbibe Live is designed for beer, wine and spirits buyers, food and beverage managers, multi-operators, proprietors, general managers, landlords, restaurant managers, category managers, bar managers, bartenders, mixologists, wine waiters and sommeliers.

Reasons to visit • Pick up hundreds of new drinks and product ideas that will excite your customers • Tap into the latest drinks trends and new products • Listen to thought-provoking talks from leading drinks experts • Find out new ways to increase profits from drinks sales through business focussed seminars • Experience rare tastings across all categories • Get bespoke advice from the Imbibe Live team such as drinks list assessment • Network with peers and industry players from all the different drinks sectors • Discover a wide range of other products from associated sectors

I M B I B E L I V E 2 016

WHERE DRINKS MEAN BUSINESS

Europe’s biggest and most exciting drinks show is back this summer… have you got your ticket?

JU LON D ON 4 & 5

Get your free ticket today at www.imbibe.com/venueinsight

Venue Insight

Temporary Rinks: ‘Icing’ on the Cake

Arena Ice’s Rebecca Owen explains to Venue Insight how outdoor venues can benefit from the installation of a temporary ice rink, both operationally and financially. “At Arena Ice, our in-house experts offer over 20 years of expertise in the design and delivery of temporary ice rinks, rink management and staff training. Within Arena Group, temporary structures, interior design and fit-out is a speciality, enabling us to provide truly unique stand-alone events. In 2015, Arena Ice supplied over 14,000 metres of aluminium-based rink mat from our own stock holding, during one of the mildest winters since meteorological records began; a great testament to our equipment, crew and support systems. Our expertise is called upon to deliver made to measure Ice Rinks to fit clients’ event spaces, create bespoke ice slides and curling lanes, install the industry’s latest under-ice LED technology and create new illuminated handrail systems to enhance the skating experience. We not only work across the whole of the UK with a wide range of well known garden centres, historic venues and festive events, but Arena Ice also delivers rinks in Asia and the US. Venue Requirements “We can build ice rinks to any size, based on full meter increments; however we most often work to the popular 1:2 ratio (e.g. 15m x 30m for a 450m ice rink). Square rinks are also practical and be extremely attractive with the installation of decorative centrepieces such as Christmas trees or illuminated sculptures. Venues will need to have access to a water supply, just a garden hose is all that is required to fill a rink however a strong water pressure will speed up the procedure. During the installation process, good vehicle access is always desirable, preferably with enough room to manoeuvre a forklift to unload palletised equipment into a secure ‘holding bay’ on site. However, our team are experienced in accommodating site restrictions, such as steps or low barrier heights. As the majority of Arena Ice equipment is modular, it is often possible to ‘carry’ or ‘skate’ the kit to the build location. Technical Zone equipment such as chillers, generators, buffer tanks, pumps and hoses are heavier and therefore less manoeuvrable by hand, requiring vehicular support for unloading on site.

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Ice Installation “The time it takes to set up an ice rink can vary between two days and two weeks, depending on the scale and the complexity of the project; however the breakdown is quicker and typically takes between one day and one week, depending on requirements for the ‘melt’. The melting process of the ice governs when the rink equipment and substructure can removed. Clients have the option of a ‘natural melt’ whereby the ambient temperature melts the ice of its own accord after the Chiller units have been switched off, or an ‘assisted melt’ using a boiler or heat pump Chiller to warm the refrigerant Glycol circulating within the rink mat, this allows the ice to be removed within 24 – 48 hours of closure.

Rink Maintenance “The ice rink requires daily maintenance, including checks at the beginning and end of each day, plus between each skate session to ensure public safety. We recommend an ice pad is resurfaced between skate sessions, during an allocated 15-minute changeover period every hour. ‘Redressing’ or ‘resurfacing’ the temporary ice rinks involves the removal of ‘snow’, which is the formation of small chips of ice caused by the action of the skate blades running over the hardened ice surface. The quantity of ‘snow’ varies, depending on the ambient temperature and skater numbers, and can be controlled to some extent by adjusting the refrigerant set-point temperature of the Chiller units. Rinks are typically ‘redressed’ by hand up to 450m² in size, with larger dimensions able to utilise mechanical resurfacing machines to increase the speed of maintenance. Staff Training Whether supplied by us, or recruited within the venue, an Ice Technician or Rink Manager tasked with maintaining the rink, will need to be on site up to one hour before the rink opens in the morning to complete the daily safety and infrastructure checks. Ice maintenance is also required, including filling in any localised damage caused by skate blades. The main resurfacing work is carried out at the end of the day, when the rink is clear. The resurfacing team could be on site for up to

one hour after closing, clearing the ‘snow’ and laying a thin layer of water across the rink surface to effectively form a fresh, perfectly level, smooth surface ready for the following morning. Arena Ice provide staff training covering everything that a Rink Manager needs to know, plus additional tailored support packages to suit individual needs and levels of experiences, including visits to other rinks and training on resurfacing equipment. Ice Rink Costs For a basic hire package, prices generally start around £30K for an entry level 180m² rink, up to £200K plus for a 1000m² rink with all supportive infrastructure, Ice Café Bar, Skate Exchange, Zamboni & Garage, Melt Pit, Skates, Skate Aids, etc. The event duration has a bearing on rental cost, to cover the equipment’s operational hours. Chiller ‘red diesel’ usage costs can be approximated by allowing 1 litre of fuel per square metre of ice, per day. This would also ensure sufficient power to operate lighting, sound and a basic structure heating package, taking into consideration that varying weather conditions will have an impact on total fuel usage. We recommend allowing 80-120 litres of water per square meter to fill the rink, this again may vary depending on the thickness required for a mechanically resurfaced rink. After which regularly ‘flooding’ can perfectly resurface the rink using minimal quantities of water.

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Venue Insight (continued) It is important to include a fresh drinking water supply to your hospitality or refreshment areas, insulating all outdoor pipework to protect against freezing winter temperatures. At Arena Ice we can provide temporary structures for pop-up cafe’s, bars, restaurants all seamlessly kitted out to the theme or interior design of your choice – whether you want a Lapland environment, alpine lodge, cosy lounge or ice bar - the limitations are only set by budget, space and the client’s imagination! Skating sessions We recommend a typical skating session lasts 45 minutes, starting on the hour and leaving a 15 minute period for resurfacing the rink before the next session and the changeover of skates. Arena Ice offer a full ‘turnkey’ service, including the provision of metal hand scrapers with every rink package, leisure skates and fun skating aids for younger children available in two-seater ‘Bananas’ or standing ‘Penguins’. Optional rink access gates, DDA compliant ramps with safety handrails, skate racks, service counters and benches to kit out Skate Exchange areas can also be supplied. Skating ROI It is important to keep in mind that in reality, some sessions will be quieter than others, with the peak pre-Christmas weekends and school holidays often reaching capacity throughout. We outline an initial formula for skating return on investment: Rink Size / Capacity (divided by 3) x No. of Sessions per Day x No. of Operational Days x Average Ticket Price. For example: A 600m² Ice Rink has a recommended maximum capacity of 200 skaters per session (45-minutes) allowing a capacity of 3m² of ice per skater. 200 skaters multiplied by 12 Sessions per day = 2,400 potential ticket sales per day. Multiply by 55 Operational Day = 132,000 potential ticket sales for the event. Multiply by an average ticket price of £7.50 = £990,000 maximum ticket sale revenue. Plus Skate Aid Rental (at £4 - £6 per Aid, per 45-minute session). Venue Considerations Venue owners and operators need to be aware of the differing levels of service available when selecting their supply partners. It’s often too late when the bad weather hits

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and any failings in infrastructure are apparent – there is more to ‘good value for money’ than simply cost. Within Arena Ice, we are very fortunate in our level of investment; owning all of our own aluminium rink system and associated products which enables us to remain truly competitive and provide a full turnkey package for operators – including state of the art ticketing systems. It’s an ongoing challenge for operators these days to balance creating a fabulous event with making a healthy profit, so their choice of event partner is crucial for support, success and building a positive reputation for the future.

solid infrastructure. We launched our under-ice LED technology at Van Hage last winter, to great acclaim from the public. Lighting effects in general works well with the medium of ice and this often brings out creativity in many a conceptual designer. Our new Ice Bar technology raises corporate hospitality to another level – but can equally be tailored to product launches and sponsorship opportunities, themed bars and sparkling exhibitions.

An imaginative catering offering delivered professionally can reap great financial rewards as well as creating a reputable name for the venue. Themed ‘pop-up’ bars, restaurants and café’s seem to appeal to the public seeking new experiences and ways to celebrate with friends and family. Being hands-on enables us to work with our clients to develop innovations; satisfying their ever growing need to bring originality to their venues. Operators who are listening to their visitors tend to come back to us time and again for new ideas and details of the latest trends in technology. We completely understand the level of outlay a client needs to commit when promoting an ice rink or winter attraction; we are now prepared to offer risk-share models in the right locations, backed by our reliable infrastructure and experienced teams, to give clients the benefit of a truly professional approach.

Final thought for outdoor venues It may sound common sense, but it is important to remember it will be winter; cold, wet, windy and possibly icy! It is easy to forget at the late summer planning stage, the significant effects that the UK’s winter weather can have on your venue, including a reduction in footfall, parking, access, and customer dwell time. As a British based company who owns its own rink and structure equipment, we understand the seasonal the challenges like no other. Outdoor areas should be surfaced and where necessary, also covered with a reliable lowslip floor covering such as Astroturf or safety flooring. Heating is a must within structures to allow skates to dry out, keep staff warm and customers happy. Solid sided glazed structures can help cut drafts, along with cloth ceiling linings, trapping a warm layer of air beneath PVC roof sheets. Linings in general can make a temporary space feel snug and cosy, bringing a feeling of permanence and authenticity to a Christmas experience at your outdoor venue.

Future of ice rink installations We are continually exploring new avenues and combining the latest technology with

Contact Rebecca Owen on Tel: 01480 46888 Email: rowen@arenagroup.com to discuss your outdoor venue’s rink requirements.

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Contemporary Event Structures // Europa InternationaL The introduction: Contemporary Event Structures’ young and dynamic team is widely perceived to be a breath of fresh air in the events structure hire market. The business specialises in supplying a range of inflatable and temporary structures for indoor and outdoor events; boasting exceptional standards of quality, delivery and service in everything it does. Here, Director Gavin Miller talks to us about one of his favourite events to date - supporting Molson Coors UK during the unveiling of its new light larger, Pravha, at one of the largest launches in its history in partnership with Czech brewery Staropramen. The Story: First things first, let me set the scene. It was another busy day at CES’ headquarters. The planning team were focused on planning, the delivery and installation team were out delivering and installing, and our project management team were deep in conversation with various prestigious and high-net-worth individual clients.

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The phone rang and the call was answered with speed and professionalism (nothing unusual there)… Little did we know that our journey with one of the most recognised brewers of beer in the world was about to begin. (You can but imagine my delight…. Business and beer!) The brief: • The Venue: The NEC in Birmingham; • The Date: 28th April, 2016; • The Client: Molson Coors UK;

• The Audience: 400 internal Molson Coors staff (including the company’s CEO); • The expectation: o To design and deliver an event that boasted five separate break out areas including a sampling area where guests could try the product alongside competitor brands; a ‘key target account zone’ kitted out like a trendy inner city bar; point of sale equipment areas; speaker platforms where delegates could learn about the history of the brand and brewery; o To find super cool suppliers to help make the various zones look top notch; o To deliver everything to perfection with less than a month to go! (No problem!)

The Logistics: As the brewer of internationally recognised brands - including Carling, Coors Light and Cobra Molson – the Coors UK staff know a thing or two about the ‘perfect pint’; and at this juncture let me tell you that their expectations when it comes to event aesthetics are similarly high. We wasted no time leaping into action, and within 24 hrs of receiving news that we had been awarded the contract a team of no less than 10 CES representatives were assigned to deliver the project. A comprehensive checklist to keep us on track was a must (a CES speciality, as anyone who has worked with us in the past will know); and once that was in place we were ready to go. • A 24m dome to also act as a projection screen for movies and video content… CHECK • A funky cool area dressed as an inner city bar boasting trendy exposed brick… CHECK • The design and production of two 7ft models of the new Pravha glass… Umm, CHECK The list went on, and before long the general layout of the event was pretty beerilliant, if I do say so myself.

(Now, time to bring in our partners!) The Partners: When it comes to creating an event with eye-catching structures and zones that help to guide and entice delegates to different zones we like to think we’ve pretty much got it sewn (or blown???) up! But we know where our expertise lie, and we’re not afraid to reach out to a handful of reliable (equally creative and dynamic) partners when the needs of our clients dictate. And on this occasion we leant on our pals over at Europa International – the furniture, carpet and panel hire people. We provided them with a brief outlining our vision for the event, as well as the logistical requirements and expectations of the client. In next to no time at all they had come back to advise on which products would be most suitable.

Fast forward a week or so and the company’s delivery experts dropped off more than 200 funky bar stools and in excess of 70 bar and general tables to the NEC; as well as a number of rattan seating sets that really helped to create the ‘outdoor environment’ we were hoping to emulate. The two teams worked together seamlessly, and the event went off without a hitch.

(But don’t just take my word for it!) The Testimonial: Traditionally we tend to keep things in house for all our internal brand launches and forums. When launching the latest brand to our portfolio, Pravha, we took the decision that quite simply we wanted to do something ‘different’. Having seen some of the work that Contemporary Events had done elsewhere, and had initial meetings with Gavin and the team, we took the decision to partner with them for this launch.

“This turned out to be the best decision we could have made as what was delivered was truly transformational in terms of how we would normally do one of these events. The reaction from right across our business, especially our sales teams, was universally positive, with everyone leaving saying it was the most engaging and exciting session of its type that they had attended. In the words of our Sales Director, we have ‘set a new benchmark’ in terms of how we now approach these events. We will certainly be looking to utilise Contemporary Events for similar style events in the future.” Richard Cooke, Senior Customer Marketing Manager, Molson Coors.

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The Summary: Anyone working in this industry knows that when a brief lands that basically reads ‘get creative’ you have been blessed; but when you happen upon a partner with similar dedication to customer service and reliability as you AND you get to work with them on said project, it’s time to pay homage to the event overlords for their kindness. Maybe even get them a little gift. A fruit basket or something. On this occasion everything ran like clockwork, and that’s no coincidence. The client wanted this event to look different, feel different, BE different… and between CES and Europa we absolutely hit the nail on the head (disclaimer: all nails are banned from our events due to the blow up nature of our products). So it’s with thanks to Europa’s MD, Steve, and his team of dedicated Europians, and to my fabulous team of dynamic young event structure enthusiasts, that I raise an ice cold bottle of Pravha. Cheers to you all, and here’s to next time!

The Afterparty:

“The coming together of CES and Europa was akin to the stars aligning. Just like when Harry met Sally (only without the fighting, and without ‘that’ scene). We’re forever banging on about how important customer service is to us, and it was immediately evident that Gavin and the team took a similarly strong stance on the matter. And although CES was technically our client the fabulous team of ten ultimately had their own client to consider, so we were delighted to be able to help them make such a great impression with the end result. We loved working together and are very much looking forward to next time (though I’m hoping that time around the party will be at our gaff… and it WILL be fancy dress!).” Steve Murphy, MD of Europa International.

www.contemporaryeventstructures.co.uk

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LEBLON® CACHAÇA SPREADS THE SPIRIT OF BRAZIL ACROSS EUROPE AS ROAD TRIP TO RIO TOUR BEGINS LEBLON®, the award winning handcrafted Cachaça from Brazil, has begun a tour of Europe in its LEBLON Caipivan with bartenders competing to win one of 10, trip of a lifetime places to Brazil this August and raise funds for The Developing Minds Foundation. The European leg of the Road Trip to Rio tour began in the UK; the first stop was Bar No.8 in Edinburgh on Friday 13th May, followed by Almost Famous in Manchester on Wednesday 18th May. The LEBLON Caipivan then arrived in London, visiting Bethnal Green’s London Cocktail Club on Thursday 19th May and Friday 20th May and Battersea’s Cocobananas on Saturday 21st May. The LEBLON Caipivan is now embarking on a tour of European cities, ending in Lisbon, Portugal at the end of July. On each day of the tour, LEBLON brand ambassador, Rui Teixeira, is hosting masterclasses and training sessions during the day; in the evening, a bartender from the host bar sells his own LEBLON signature cocktail

from the LEBLON Caipivan, and is tasked with driving footfall and consumer engagement through social channels, using #‎LiveLoveLeblon. A portion of the proceeds from sales of their LEBLON cocktails, as well as all proceeds of sales of Road Trip to Rio memorabilia, will go to the Developing Minds Foundation. The most successful bartenders will win a place on the trip to Brazil, where they will visit the party capital, Rio de Janeiro, and Maison Leblon in Minas Gerais, where LEBLON is made. With an exciting summer of sport ahead in Rio, there’s a great opportunity for bars to maximize their sales of Cachaça this summer. The LEBLON Road Trip to Rio tour aims to show bartenders and their customers how to make the most of this spirit. LEBLON brand ambassador, Rui Teixeira, comments: “We couldn’t wait to hit the road in our LEBLON Caipivan, not only are we spreading the LEBLON love but we are also raising funds for a charity that is close to our hearts.” A tour of the United States and Brazil is taking

place concurrently this summer, with the popular Cachaça brand bringing the Brazilian party spirit to cities throughout the USA, Europe and Brazil. LEBLON’s mission is to raise US$50,000 on behalf of the Developing Minds Foundation. which supports education in two of Rio’s largest favelas, Rocinha and Cidade de Deus (City of God). The LEBLON Road Trip to Rio tour is a testament to the brand’s passion for the people and culture of Brazil. As it kicks off its adventure culminating in Rio this August, LEBLON is excited to be sharing its love for Brazil and Cachaça on a global scale. Join Leblon on its global trip at #LEBLONRoadTriptoRio and follow the European leg of the tour at #LiveLoveLeblon

Bar News

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Lucky Voice has an extensive cocktail list - including their most popular ‘Phil Raspberry Collins’ named after the legend himself, and a range of sharer cocktails perfect for a night out with friends. Enjoy a pizza and some nibbles in their bar area, with live DJs during the weekend at Islington and Brighton for you to dance the night away to. Lucky Voice is opening their doors to all hospitality workers with their “Singdustry” night running every Sunday-Tuesday across all 3 venues. Simply use the code SINGDUSTRY when booking online and

over the phone, or quote it if you decide to pop in for a spontaneous sing, and enjoy 2 hours free room hire! A £20 total deposit is required for groups of up to 8 people, and £40 total deposit for groups of 9 people plus which can be redeemed against food and drink on the night. In addition to all of this, only one person in the group needs to prove they work in the industry to qualify (with a recent payslip or ID card), so gather together your friends and head down to your nearest Lucky Voice for a night to remember. We look forward to hearing you soon! Lucky Voice Soho: 020 7439 3660 Lucky Voice Islington: 0207 354 6280 Lucky Voice Brighton: 0127 371 5770 hello@luckyvoice.com

www.luckyvoice.com

june/july 2016

Temporary spaces with the wow factor! When people say to you ‘marquee’ does it conjure up images of saggy walls, leaky roofs, drafty doors, bouncy uneven floors and frilly linings? We can see why some event professionals might run for the hills at the very thought, opting for a fixed venue. Today’s consumer expects an event space to be unified with a brand, linked so seamlessly that they barely notice it, it becomes part of the experience. Brands most often use experiential marketing either to enhance or complement a traditional advertising campaign or to stand out at a popular event. It is therefore imperative that the event space reflects the quality of that brand and is both a practical and adaptable platform in which to present themselves. Temporary spaces with the wow factor! Traditional tent solutions no longer satisfy the high expectations of today’s events. With so much focus on experience

marketing, brand managers are looking for brand-enhancing environments in order to stand out from their competitors. This summer Losberger will be building approx. 15,000m2 of temporary event space at the Goodwood Festival of Speed for the 18th year running, working with both Goodwood and luxury lifestyle brands to bring festival goers and car enthusiasts temporary spaces with the wow factor!

Losberger’s event spaces are contemporary and practical. Transform both the interior and exterior of your structure with their shop fitting and design expertise; branded facades, stylish interior design and even re-create shop fronts, your customers won’t believe they are inside a temporary space.

Venue Insight

Visit Guildford for business and book your next conference or event in the heart of Surrey

There are many reasons to choose Guildford and the surrounding countryside of the Surrey Hills for your next conference or meeting. Firstly, it’s the ease of getting there. Just 35 minutes from London Waterloo by train, and well served by A3, M3 and M25 – it is also close to Heathrow and Gatwick Airports. Secondly, Guildford and the surrounding countryside give you a choice of peace and tranquillity of the countryside or the bustle of a vibrant market town close to a station. Guildford Town Centre is steeped in history, from its 12th Century Castle, Tudor Guildhall and Georgian Art Gallery – and all of these are available to hire for events. Standing high above beautifully landscaped gardens lays the Great Tower of Guildford Castle. It was built shortly after the Norman conquest of 1066, now standing in the centre of the town, it is an iconic building guaranteed to add an extra dimension to pre-dinner drinks or team building.

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The Great Tower provides a unique space for small meetings and events. Its situation within superb landscaped gardens with stunning views of the town, makes it an unforgettable venue. The Guildhall, a unique Grade I listed

building, has been at the heart of Guildford life since the 16th century and now provides an adaptable and efficient space for meetings of all kinds. It has modern facilities combined with preserved historical character to

provide a perfect setting for meetings, receptions, seminars and social gatherings. It was formerly a Court and Council Chamber, the two meeting rooms each add their own distinctive character to inspire memorable meetings - in Guildford’s most prestigious venue. Guildford’s Heritage Venues work with local suppliers to ensure an event truly comes from the heart of Surrey with local produce, wines from local vineyards they will deliver an event that will go down in history. But! Guildford is not living in the past – 5 years ago a new 183 room 4* Deluxe hotel was built at the top of the High Street. Now the Guildford Harbour Hotel, it boasts 7 versatile meeting spaces, accommodating up to 230 theatre style and 180 cabaret style, with extensive facilities that extend out onto a private outdoor terrace; complete with a unique retractable roof to combat typical English weather!

There are a number of new dining concepts being introduced to the Hotel, including Harbour’s award winning Jetty restaurant, so delegates can choose from a variety of menus. The hotel also has a spa and pool and is in walking distance of the town centre.

june/july 2016

Drink News

Search for best beer writing begins Entries are now open for the British Guild of Beer Writers’ Awards 2016, with a total prize fund of £12,000 to be presented later this year to the winning journalists, broadcasters, bloggers and other communicators whose writing about our national drink is judged the best. Entries and nominations are invited between now and 9 September to any of the competition’s nine categories and will be judged on how well they further the Guild’s mission “to extend public knowledge and appreciation of beer and pubs.” Judges this year include Dave Myers, one half of the ‘Hairy Bikers’ TV chefs duo; Rebecca Smithers, Consumer Affairs Correspondent at The Guardian; Kate Nicholls, Chief Executive 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. Guild Chairman Tim Hampson said, “It has been a delight to watch the surge in beer writing and broadcasting over recent years, which has mirrored the growth in brewery numbers and beer styles. As more media outlets devote more column inches and airtime to beer and pubs, the Guild’s role in promoting informed and engaging communication about our national drink has never been more important. “We are excited to be embarking on our annual awards which not only reward those who excel in their field, but help to raise the profile of beer and pubs among mainstream media and the wider public. “We are, as always, grateful to our sponsors. Their generosity makes possible the competition and the awards dinner which we are confident will once again be one of the most popular events on the drinks industry’s calendar.” Entries and nominations, from fellow writers, publishers or friends, are invited for nine categories. Each carries a prize of £1,000 for the winner and £500 for the runner up, with the exception of the Corporate Communications category, where entries are submitted by companies rather than individuals and the winner receives a trophy. - Molson Coors Award for Best Beer Writer - National Media

june/july 2016

Guild of Beer Writers launches annual competition

- Adnams Award for Best Beer Writer, Regional Media

- Fuller’s 1845 Award for Best Beer Writer, Trade Media - Caledonian Brewery Award for Best Beer Communicator, Online

- Shepherd Neame Classic Collection Award for Best Beer and Food Writer

- Badger Ales Award for Best Young Beer Writer - There’s A Beer For That Award for Best Beer Broadcaster

- St Austell Brewery Award for Best Beer and Travel Writer

- Guild Award for Best Beer Writer - Corporate Communications

The category winners and runners up will be unveiled at the British Guild of Beer Writers annual awards dinner in December, as well as the overall Beer Writer of the Year, who receives the Michael Jackson Gold Tankard Award. The Guild also bestows the Brewer of the Year title on one brewer at the same event. Full details of all nine categories in the Awards, entry forms and guidance notes, can be found on the British Guild of Beer Writers website. Entries must be received by the closing date of Friday 9 September, and must have been published between 1 September 2015 and 31 August 2016. The Guild is grateful to the following sponsors, whose support makes possible our annual awards and dinner: Adnams Established in 1872, Adnams combines innovation with tradition. Behind the walls of its Victorian looking building, it has some of the most advanced and energy efficient brewing equipment in Europe and constantly experiments with new, innovative techniques. Adnams brews a range of beers which reflect its heritage but also challenge conventions. They use locally grown East Anglian grains of malted barley, rye, wheat and oats wherever popular and deploy a number of different hop varieties from Britain as well as across the world, all of which contribute to their beers’ individual characters.

www.adnams.co.uk

Badger Ales Badger Ales have been brewed in the heart of the Dorset countryside since 1777 by independent brewers Hall & Woodhouse. As one of the leading independent brewers in the UK, Hall & Woodhouse is well known

for its range of award-winning ales brewed under the Badger brand and its network of public houses throughout the South of England. The brewery is still owned and managed by the seventh generation of the Woodhouse family.

www.badgerales.com

Caledonian Brewery Since its founding in 1869, Caledonian Brewery - also known as ‘The Caley’, has been renowned for creating some of Scotland’s finest beers and its pioneering spirit has ensured that this is a brewery never content to rest on its laurels. Innovation is at the heart of the Caley’s ethos. One of the original Victorian breweries of Britain, it’s the only one to still use direct open fired coppers. At Caley they brew beer by hand, and that’s not just a nice phrase, it’s true, full leaf hop flowers and specialty malts are weighed and added by hand to the carefully crafted recipes. Caledonian’s range of traditional craft ales comprising Deuchars IPA, Edinburgh Castle and Flying Scotsman is joined by its more contemporary craft styles, Three Hop and Coast to Coast and now Rare Red.

www.caledonianbeer.com

Fuller’s 1845 Fuller’s has been brewing at the Griffin Brewery in Chiswick, London, since 1828. They are the only UK brewery to have three different beers named Champion Beer of Britain by CAMRA; collectively London Pride, Chiswick Bitter and ESB have received this accolade five times. Other beers in its extensive and wide ranging portfolio include Honey Dew, Bengal Lancer, Wild River and Frontier. Fuller’s 1845 is a strong, rich and fruity ale, specially commissioned to celebrate 150 years of the Fuller, Smith and Turner partnership. It’s a live, bottle conditioned beer, skilfully brewed to mature over time.

www.fullers.co.uk

Molson-Coors For more than 350 years, Molson-Coors has been brewing, innovating and delighting the world’s beer drinkers. With a long history of creating local and international brands, Molson-Coors’ global beer portfolio has more than 100 beers. Always looking for ways to bring something new and exciting, their innovations are inspired by insights from customers and consumers.

www.molsoncoors.com

Epic Pubs set to open third pub Shepherd Neame Shepherd Neame is an independent family brewery and pub operator based in the medieval market town of Faversham, Kent. Dating back at least 400 years, it is Britain’s oldest brewer and still creates its range of Kentish ales and award winning lagers using traditional methods with 100% natural ingredients; chalk filtered mineral water from the artesian well below its site, the finest malting barley and Kentish hops. Its beer portfolio includes Spitfire Premium Kentish Ale and the new Spitfire Gold, Bishops Finger Kentish Strong Ale and Master Brew. More recent introductions include Spitfire Lager, the contemporary Whitstable Bay Collection and a new collection of limited edition No.18 Yard Brewhouse beers, named after its historic cask store. It also brews a number of high quality international lagers under licence including Asahi and Samuel Adams Boston Lager.

www.shepherdneame.co.uk

St Austell Brewery Founded in 1851 by Cornishman Walter Hicks, today St Austell Brewery remains a 100% independent and family owned brewer and pub operator. Its brewery in St Austell produces many of the region’s most popular beers for sale in pubs, bars and supermarkets in Cornwall, Devon, across the UK and also overseas. St Austell brews beer with individuality, character and spirit which is true to its vision of what good beer ought to be.

Epic Pubs is to open its third pub, the Mill Street Pub & Kitchen in Oakham, Rutland. The pub, leased from Punch, is currently undergoing an extensive refurbishment and is due to open on 21 July. Epic Pubs, which operates two other pubs in Northamptonshire and Berkshire, is led by Managing Director Andrew Coath. Coath has worked in the pub and hotel industry for 20 years, including Malmaison in Birmingham, and has received a commendation from the Queen for his contribution to hospitality. Mill Street Pub & Kitchen, in the centre of market town Oakham, is Epic’s first pub with accommodation, offering seven boutique bedrooms. The 180 cover pub will feature an open kitchen, two private dining rooms including one with a private bar, and an urban country courtyard garden with banquet seating. Wayne McGarry, Development Manager at Punch, said, “We are delighted to have joined forces with Epic Pubs, who have

an excellent portfolio of pubs as well as operational expertise. The redevelopment of the site brings Oakham a brand new sensational venue and we are looking forward to continuing working with them on the project and in the future.”

“We are really excited to be entering the next phase of Epic’s development with this new pub, which will build on the success of our two existing businesses. Each Epic establishment is unique in character and style, but with the same consistent standards of excellence in our food, drink and service. We are creating a collection of pubs that as well as offering beautiful boltholes for dining and drinking, are investing back into their local communities. Further sites are planned, including more with bedrooms.” Andew Coath, Managing Director.

Below (left to right): Epic Pubs Chef/Director Mark Austin; Managing Director Andrew Coath; Central Services Director Wendy Twiddy and Group Operations Director Jonathan Taylor.

St Austell’s sponsorship of Best Beer & Travel Writer Award is apt as Cornwall is the UK’s favourite domestic holiday location and its leading brand Tribute is now served on British Airways flights and in BA lounges all over the world.

www.staustellbrewery.co.uk

There’s A Beer For That There’s A Beer For That is a campaign to reignite Britain’s love of beer by focusing on the quality, diversity and versatility of beer. Backed by Britain’s Beer Alliance, the campaign is seeking to change consumers’ attitudes and behaviours around beer through a number of events, digital activity and media partnerships. It recently launched partnerships with Picturehouse Cinemas and the Telegraph Media Group to further change the image of beer, and place it where consumers can learn, trust and experience great beer and food pairings.

www.beerforthat.com

june/july 2016

Drink Feature

Venue Insight

proudly presents the Canadian-American comedy legend, actor, screenwriter, musician, entrepreneur and Co-Founder of Crystal Head Vodka - Dan Aykroyd.

“Crystal Head Vodka has become the ultra-premium vodka of choice, but I’m thrilled to expand that category with our newest expression, Crystal Head Aurora. A bit spicier, this bold vodka will give your classic CHV cocktail a bit of a kick. The liquid stays true to the brand by remaining additivefree and comes in a truly distinctive bottle – our classic skull with an iridescent finish celebrating the Northern Lights.” - Dan Aykroyd

june/july 2016

Crystal Head Vodka partners with Charlie Berkeley Street and announces

new limited-edition Vodka If you’re looking for an ultraprivate experience in one of London’s leading night clubs, look no further than the Crystal Head mini-club in Charlie Berkeley Street. The Crystal Head room offers club-goers their own ‘private members bar’ for you and your closest friends. Decked out with luxe leather couches and a bespoke glass table created with the brands iconic skull bottles, you’ll get a taste for the finer things this club has to offer. Interested in a new expression of Crystal Head? Try the limited-edition Aurora. This additive-free, ultra-premium vodka is filtered through layers of Herkimer diamonds and features a drier, bolder and spicier vodka while staying true to the Crystal Head house-style. Alongside the new expression is a brand new, uniquely crafted bottle with an iridescent finish in celebration of the most vivid aerial phenomenon in the world – the aurora borealis.

Crystal Head Vodka Aurora is available at Selfridges for £79.99.

Charlie Berkeley Street is located at:

15 Berkeley Street, Mayfair, W1J 8DY

Drink News

TWO WHISKIES WITH JACK WHITEHALL AND DAVID BECKHAM Two Whiskies with Jack Whitehall and David Beckham’ brought to you by HAIG CLUB™ launches on the GQ Video channel today. The first in a series of three short films fronted by comedian Jack Whitehall, this is the latest video content to be released by Condé Nast Britain. In this first episode, shot in the Bassoon Bar at the Corinthia Hotel, Jack Whitehall poses some interesting questions to celebrated footballer and entrepreneur, David Beckham. Over a Mojito and an Old Fashioned cocktail, Jack hears how Beckham spends his free time and learns why meeting Nelson Mandela reminds Beckham of his most famed hairstyles. David Beckham says:

“I like being with friends and most of the time it’s not in fancy bars, most of the time it’s down the local pub. I like to have a nice big log fire, a nice whisky. It’s all about quality, not quantity.” Dylan Jones, Editor of British GQ comments:

“We’re delighted with this final series of films in association with Haig Club. Another triumph for the GQ Video channel, with our expected excellent creative and it was a thrill to work with all involved.” Episode 2 of the ‘Two Whiskies with…’ series will feature celebrated actor Luke Evans & Episode 3 stars singer-songwriter Tom Odell, with both fronted by Jack Whitehall. The ‘Two Whiskies With…”series is created by Condé Nast’s dedicated video team, led by Danielle Bennison-Brown. The media agency was Storylab/Carat. Previously released GQ Video content with partners Haig Club include ‘The One’, a six part guide to mastering your perfect cocktail, and ‘A Night and Day with Jack Guinness’, a series of short travel films from three European cities. The GQ Video channel follows the successful launch of the Vogue Video channel in 2015. Glamour and Wired channels will arrive later in 2016. Video content from all the branded channels will also be found on The Scene, due to launch later this year, creating a go-to hub for premium video editorial offering variety and depth.

STRAWBERRIES AND CREAM CAPTURED IN NEW GIN A taste of the Great British summertime is being bottled and served over ice for the very first time. Strawberries and cream, generally offered as a dessert at garden parties and tennis tournaments, has been transformed into a limited edition gin by Poetic License. The independent, small batch distillery, which crafts and packages its award-winning gins by hand, has spent six months perfecting the seasonal recipe, which is believed to be the first of its kind on general sale. It combines traditional botanicals, including juniper and coriander, with a mix of real strawberries and cream that are both distilled and infused to ensure a stronger, fruitier taste. Poetic License Strawberries and Cream Picnic Gin, best served with a premium elderflower tonic water or lemonade and mixed fruit, is being produced in a limited-run only and sold, subject to availability, from late May. “Many flavoured gins are either distilled or infused but ours uses both processes to pack as big a punch as possible,” said distiller, Luke Smith. “After months of experimenting we have now found the perfect combination and hope Poetic License Strawberries and Cream Picnic Gin will soon find its way into picnic baskets across the UK.” Poetic License, which launched in late 2015, currently produces two award winning gins and a vodka, all using its own still which is on public display at the Best Western Roker Hotel, Sunderland on the North East coast. The Strawberries and Cream Picnic Gin (37.5%) is the first in a series of limited-run offerings being temporarily added to the brand’s core range, which currently includes Old Tom Gin, Northern Dry Gin and Graceful Vodka. It will be available to buy online at poeticlicensedistillery.co.uk and from the reception at the Best Western Roker Hotel, priced at £32.50 per bottle, while limited stocks last. It will also be served, subject to availability, in the usual measures at Poetic License stockists around the UK, including the aqua shard* restaurant, London. For more information about Poetic License visit:

www.poeticlicensedistillery.co.uk All trade sales enquiries should be directed to Luke Smith on: 0191 5103564 or luke@poeticlicensedistillery.co.uk

june/july 2016

PUTTING THE STILL IN THE HEART OF THE DISTILLERY Drinkers at a North East bar are full of good spirits and can now watch them being made. Poetic License, based at the Roker Hotel, Sunderland, is one of only a handful of operating distilleries in the North East and one of the first outside London to be based in a bar. Unusually, the distillery’s still, Gracie, is on public display, allowing drinkers to see how the brand’s core products are carefully crafted, before being bottled, labelled and wrapped by hand. Named after the owner’s daughter, Grace, the 500L copper pot is currently used to produce up to 400 bottles per cycle of its namesake Graceful Vodka, as well as the brand’s award winning Old Tom Gin and Northern Dry Gin, all in view of visitors at the Poetic License bar.

“From the outset we wanted our processes to be as transparent as possible.” Mark Hird, Owner of Poetic License. “It has become relatively unusual for a gin brand to have their own distillery, with spirit production outsourced, and so we wanted to make it as clear as possible that everything was being done in-house. “It’s a real talking point in the bar and has certainly helped to raise awareness of how vodka and gin can be made.” Poetic License, which launched in September 2015, has been designed to appeal to more discerning drinkers and so-called wild spirits, who do not conform to the norm.

The brand’s Old Tom Gin (41.6% ABV), the only of its category being made in Northern England, is rested in oak sherry casks to give it a unique, rose gold colouring, while the Northern Dry Gin (43.2% ABV) uses a mix of botanicals to produce a punchier flavour than many mainstream brands. Both gins and the Graceful Vodka (40.4% ABV), which is distilled seven times – are crafted in Gracie using the traditional one shot method which, while labour intensive, is thought to create the highest quality product with a superior depth of flavour. “The one shot method does take longer than other options,” said Luke Smith, Distiller for Poetic License, “but we do not like to rush.” “By following this traditional process and allowing the gin time to condition and mellow it produces a much purer flavour, which our customers certainly seem to enjoy.” Poetic License’s Northern Dry Gin, Old Tom Gin and Graceful Vodka, are currently being sold in bars, restaurants and retailers across the North East, with plans to expand across the UK and internationally in the near future. All three products are also available to buy direct online.

For more information about Poetic License visit:

www.poeticlicensedistillery.co.uk All trade sales enquiries should be directed to Luke Smith on: 0191 5103564 or luke@poeticlicensedistillery.co.uk Below: Gracie, the still at Poetic License.

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Drink News

Tasting notes and sampling top beer and women survey Beer and women forum Dea Latis has unveiled the findings of a new survey into the relationship between women and our national drink. The results were delivered to an audience at the new Brewing Equipment & Technology exhibition at the NEC. The online survey, which received 600 responses, asked for respondents’ perceptions about women’s consumption of beer and what would make them more likely to buy beer in the on and off trade. Both men and women completed the survey. The majority (73%) of respondents felt that brewers’ approach to women had improved over the last 10 years, but that there was ‘still a way to go’. A similar number (74%) think that more women are now more likely to include beer within their drinks repertoire, while 17% believe more women are choosing it as their main drink. On both questions, responses from men were slightly more optimistic than from women. Asked to rank a number of techniques to encourage more women to drink beer, respondents gave their highest score to beer lists and taste descriptions, in both on and off trade (33%). Offering free samples of beer was also viewed as effective across pubs and

supermarkets (27%), while there was also support for a wider selection of beers in the off trade (31%). Staff recommendation was a strong ‘middle’ choice for many respondents (21% voted it 2nd and 3rd most important), indicating a need to equip bar and store staff with beer knowledge. Beer and food matching received a similar rating (25% of respondents put it in 3rd place), though women felt it would be more effective than men. A wider selection of beer glassware was seen as only moderately motivating, while providing more information on beers calorie content or health benefits received low scores from both sexes, across on and off trade. Ros Shiel of Dea Latis, said “We’re delighted that 600 people took the time to complete our survey, a response that we think makes our findings relatively robust. We weren’t surprised that tasting notes and sampling

scored highly, but would have expected a higher ranking for beer and food matching. “Factors such as glassware shouldn’t be considered as unimportant though, just that these respondents rated them as less effective than others in persuading women to try beer.” Dea Latis, named after the Celtic goddess of beer, was launched in 2010 as a forum where women working in breweries, pubs or related jobs could share insights and experience. The group now holds a number of beer and food tastings during the year and regularly communicates with around 260 women including brewers, licensees, quality managers, trainers, writers, bloggers and a growing number of interested beer drinkers. The next Dea Latis event will be a Brewsters Brunch at the Birmingham Beer Bash, taking place on Saturday 23 July from 10 – 11.00 am.

Three Hogs backs England for Euro 2016 Surrey craft brewer Hogs Back Brewery is supporting England’s Euro 2016 bid with a specially brewed ale, Three Hogs, available throughout June. Three Hogs is a quintessentially English golden ale; at 4% ABV, it is brewed with locally grown Fuggles hops, among others, and a selection of English malts. The pump clip substitutes England’s three lions with three Hogs Back hogs and describes the ale as ‘a beer of two halves’: refreshingly hoppy up front, followed by a balancing bitterness and a hint of sweetness to finish. Hogs Back Brewery Managing Director Rupert Thompson said, “The Euros are going to be

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screened in thousands of pubs, with crowds of supporters rooting for England. There’s no better way to toast the team’s triumphs, or commiserate if things don’t quite go their way, than with a pint of refreshing English ale brewed in their honour. “We’d love to think that Vardy and Kane can lead the England team to Euros victory but, more pragmatically, we’d advise licensees to learn from the national team’s performance over the last 50 trophy-less years, and make sure Three Hogs is on tap for the group stage through to quarter finals, rather than the later matches.” If England do defy the odds to reach the final, Hogs Back is offering a free pint of beer to any customer who visits its Brewery Shop in Tongham on Saturday 9 July to stock up for

the big match on the Sunday. Hogs Back Brewery is building a reputation for beers that offer a humorous take on events of national importance. Others that have peppered its seasonal ale programme include ‘Hogswallop’, which has been lubricating pub debate on the EU Referendum during May, and ‘England’s Mourning Glory’, which marked the national rugby team’s early exit from last autumn’s World Cup.

SMIRNOFF® BOLDY ENTERS THE DYNAMIC WORLD OF CIDER Smirnoff, the biggest spirits brand in Europe , is set to revolutionise the Fruit Cider category with the launch of Smirnoff Cider – now available to order across all channels. Tapping into the growing Cider segment, currently worth £2.7 billion to total trade, new Smirnoff Cider will be available in two unique flavours - Raspberry & Pomegranate and Passionfruit & Lime, lightly fizzed cider with a blend of crisp, fruit flavours combined with Smirnoff vodka.

“There have been a number of innovations into the Fruit Cider category over the last few years, and as the market continues to grow in both the on and off trade channels, we still see that there is potential to grow the category even further. By entering into the Fruit Cider category under the strength of the Smirnoff brand name , and with two original flavour offerings, we’re confident Smirnoff will take cider to the next level.”

Featuring an innovative clear glass bottle, Smirnoff Cider will stand out from other fruit ciders with its simple style aimed to convey the crisp, clean taste of the liquid.

Smirnoff Cider will be available in PMPs for the off-trade at an RRP of £1.99, and at an RRP of £4.50 in the on-trade.

From August, Smirnoff Cider will be supported by an exciting and targeted OOH, digital and social media campaign. The new launch comes after the successful launch of Pimm’s Cider Cup in June 2015, which quickly became the no.1 selling cider innovation after just eight weeks in the category.

Claire O’Neill, Innovation Commercialisation Manager at Diageo GB.

june/july 2016

Drink News

Cocktail Mixes Summer is here and the season for hosting backyard barbeques, picnics in the park and pool parties have arrived. What better way to stay cool this summer then by quenching your thirst with refreshing cocktails that will impress your guests from Drambuie, Sailor Jerry Spiced Rum, Reyka Vodka, Hudson Whiskey and Monkey Shoulder.

Drambuie’s Heathered Honey Ice Tea

Garnish with a speared brandied cherry.

Drambuie is made from a delightful combination of scotch whisky, heather honey, herbs and spices.

Combine all ingredients into cocktail shaker and shake. Serve in a flute.

Top with Champagne or Prosecco.

Reyka Vodka is an Icelandic born vodka and provides a smooth and crisp base for both complex and simple cocktails. Cocktails created by Reyka Brand Ambassador Trevor Schneider.

june/july 2016

2 parts Sailor Jerry Rum. 3 parts fresh squeezed lemonade.

Combine ingredients into a cocktail shaker and shake. Serve in a tall glass.

Sailor Jerry Spiced Rum is a Caribbean Rum blended with 100% natural spices and flavors.

...........................................................................................................................................................................................................................

Double strain into chilled coupe glass.

Sailor Jerry’s Backyard Lemonde ...........................................................................................................................................................................................................................

Combine all ingredients in a tin and shake.

1 part Reyka Vodka. ½ part Aperol. ½ part honey syrup (1:1). ¼ part fresh lemon juice. Top with Champagne or Prosecco.

Hudson Solstice Smash

1 ½ parts Hudson Baby Bourbon.

½ part Drambuie. ¼ part fresh lemon juice. Fresh peach (¼ wedge). Fresh basil: 3-4 leaves. Club soda.

Combine ingredients in a cocktail shaker and shake. Serve in a short glass over ice.

Hudson Whiskey, the first legal potstilled whiskey distilled in New York state since prohibition, sources 90% of its grains from within 40 miles of the distillery.

2 parts fresh pear juice.

1½ parts Drambuie. 2 parts Numi Honeybush Tea, (cooled).

Reyka’s Icelandic Lady

Monkey Shoulder Monkey Jam Sour

2 Part Monkey Shoulder ¼ part sugar syrup 2 tsp jam ¾ part fresh lemon juice Optional soda water Dash orange bitters. Measures in mls.

Add all ingredients to shaker.

Add fresh ice and shake it like a legend. Strain into ice filled glass. Top up with soda water if you fancy.

Monkey Shoulder, the mischievous malt whisky, is made for mixing in great cocktails like Show Me The Monkey.

Brockmans Garden Brockmans Gin, the superpremium 40% ABV English gin, which brims with berries and botanicals, delicious in a classic G&T, also lends itself to summer cocktails. The Brockmans Garden is a perfect example. The scent of dark berries and fragrant white flowers evoke a summer garden after dark: mysterious, playful the setting for a night like no other. The Brockmans Garden cocktail adds an extra flourish to the berry flavours within Brockmans, also drawing out other botanicals – especially the coriander and angelica – present in the gin. A touch of crème de cassis and a fragrant flower note provided by jasmine syrup finish to make it a perfect summer offering. As beautiful to look at as it is to taste, the Brockmans Garden is swift to make, even in a busy bar.

Gardens have never tasted so lovely. Ingredients for Brockmans Maratini: • 25ml lemon juice • 25ml jasmine syrup • 50ml Brockmans Gin • A few blueberries to garnish • A drop of Crème de Cassis • Soda water

Recipe: Build up in a highball. Add the lemon juice, jasmine syrup and Brockmans Gin. Then fill the glass with ice. Using a bar spoon mix thoroughly, pour in a small drop of Cassis to allow to sink to the bottom of the glass and top up the glass with soda water. Serve with a skewer of blueberries.

www.brockmansgin.com

Drink News

captain ‘wes’ morgan hitting shelves in leicester Captain Morgan will be releasing a further 11,000 commemorative Captain ‘Wes’ Morgan bottles, featuring the star player, following an unprecedented number of requests from fans. The bottles will be landing on the shelves of the Leicester City Football Club store as well as selected retailers in Leicester next week. Rhys Love, Senior Brand Manager for Captain Morgan said:

“We had an incredible response from Leicester City fans when we unveiled the commemorative ‘Wes Morgan’ bottle earlier in May to celebrate the club’s historic triumph with Wes Morgan at the helm. We’ve been working hard to respond to this demand, and are excited that fans

will have the chance to buy one of 11,000 limited edition bottles in the Leicester City Football Club store and selected retailers around the city.”

HEINEKEN’S SMARTDISPENSE WINS ENVIRONMENT PRODUCT INNOVATION AWARD HEINEKEN’s revolutionary beer and cider dispense system, SmartDispense, has scooped a top environmental award. The system, which reduces energy use by 20% and water by 75%, was recognised at the Edie Environment and Energy Awards, winning the Environment Product Innovation award. SmartDispense was developed following £5m of research, and is now in over 3,000 on-trade outlets across the country, cutting the environmental footprint and saving outlets around £2,000 a year on their bills. The technology also reduces the frequency of cleaning, slashing the cost of cleaning products. Simon Gray, Draught Dispense Development Coordinator said: “SmartDispense not only cuts the overhead cost of every pint of beer and cider, but it also contributes towards every venues’ bottom line, by reducing energy costs and the amount of water used.

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“It’s great to get this national recognition as we are committed to installing more SmartDispense units across the country. Together with our customers, we can help reduce the environmental footprint, and save our customers money.”

For SmartDispense enquiries or to calculate your potential savings, visit:

www.smartdispense.heineken.co.uk Or talk to your HEINEKEN Sales Manager.

Conker Spirit set to join the celebrated halls of Fortnum & Mason Conker Spirit has secured its first official, London based stockist within the most luxurious department store in the world, Fortnum & Mason. As from now, you will be able to purchase the deliciously refreshing Dorset Dry Gin both online and in store. Conker Spirit’s Dorset Dry is a fresh approach to gin; balancing 10 select botanicals including the Dorset notes of elderberries, samphire and hand-picked gorse flowers. A ruthless focus on quality makes it the perfect addition to Fortnum & Mason. The infamous department

store is synonymous with British heritage and has been since it opened in 1707. It is a true treasure trove of quality goods, exotic offerings and speciality fares and you will now be able to find the Dorset Dry nestled amongst the shelves.

“When I took the first steps towards creating Dorset’s First gin distillery, the dream was to have Conker Gin sitting proudly on the shelves of Fortnum & Mason. I remember walking around the store when Conker was just a seed of an idea. It has taken two and a half years of

toil and graft, all of which will be forgotten when we walk through those doors in June!” Rupert Holloway, founder of Conker Spirit. Conker Spirit will be sampling their delicious juniper based offering throughout June so pop in store to try their delicious offering first hand. Conker Spirit Dorset Dry Gin available to buy at Fortnum & Mason from June 2016. 70cl RRP £44 and 37.5cl RRP £22*

HEINEKEN LAUNCHES QUIRKY NEW ATL CAMPAIGN FOR OLD MOUT Old Mout cider is launching a new multi-million pound ATL campaign, in order to further establish the brand’s unique character and increase consumer awareness and interest in the brand. The national campaign goes live this week and will run across out of home, press and online. Each channel has a dedicated creative, building on the brand’s philosophy of encouraging drinkers to get ‘the Kiwi taste for adventure’. Old Mout, which originates from New Zealand, launched into the UK market in 2014 is growing at a phenomenal rate, contributing 17% volume growth to the market in the on trade. Emma Sherwood-Smith, Brand Unit Director of Cider Brands at HEINEKEN, said: “We have tripled our media spend on Old Mout compared to last year, as the brand is growing and the world cider segment is driving value within the category. With warm weather, hopefully just around the corner, there is a clear opportunity for publicans to take full advantage of this mass consumer awareness activity. “Old Mout drives value for licensees, a branded glass, filled with ice, a cold Old Mout and a garnish of fresh fruit, can command a more premium price and is a real point of difference to other ciders. The campaign will see an on and offline partnership with Time Out magazine, supported by national outdoor advertising, as well as the eye-catching creatives appearing on buses and the tube.

june/july 2016

Drink News

‘WKD BLUSH HOUR’ CELEBRATES SATURDAY NIGHTS IN & OUT The launch of ‘WKD Blush Hour’ a new 10 week digital and social media campaign headlined by Binky Felstead, designer, beauty blogger and star of the BAFTA award winning ‘Made in Chelsea’, structured reality TV series, will ensure that WKD Blush, the latest addition to Britain’s biggest selling RTD range1, is associated with getting Saturday nights off to a great start. The weekly 7pm Saturday night ‘WKD Blush Hour’ slot goes live for the first time on June 25 and will run throughout July and August on Mixcloud radio, as well as being publicised on WKD and Binky’s social media pages. Providing the soundtrack for consumers enjoying sharing a night in or getting ready for a Saturday night out, Binky will be playing the hottest music tracks and inviting consumers to get involved via shout outs and selecting the tracks that they want to hear, alongside sharing fashion,

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lifestyle, beauty and make-up tips. Each week WKD will be offering a range of prizes, from fashion vouchers to make-up products, that will get consumers’ Saturday nights off to the best possible start. The ‘WKD Blush Hour’ is expected to reach around 1.2 million target consumers during the campaign run. ‘WKD Blush Hour’ will have its own branded Mixcloud page and more than 450,000 adverts will promote the show. Binky will also be inviting her 1.7 million social -media followers to tune in to the WKD Blush Hour music mix on Mixcloud, and WKD will also feature the activity on its Twitter, Facebook and Instagram pages. Debs Carter, Marketing Director, Alcohol, at SHS Drinks, says:

“The ‘WKD Blush Hour’ provides an unrivalled opportunity for WKD Blush to engage with WKDs core audience of 18 to 24 year

olds at a key point in their weekly social calendar. Socialising with friends is and always has been at the very heart of the WKD brand’s DNA and this campaign will resonate with consumers by bringing together a winning combination of the key influences on this peer group’s lives: music, fashion, the chance to win fabulous prizes and getting together with mates on Saturday nights all headlined by a renowned and popular style icon and accessible via social media.” WKD Blush was launched in February following extensive, in depth research into the changing lifestyles of 2,000 18 to 24 year olds, the key consumers of RTDs, which explored attitudes and aspirations, drinks and drinking occasions, and highlighted opportunities for growth and expansion of the RTD category which generates annual sales approaching £226 million in the on-trade

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MODERN NEW ESPRESSO PACKS FROM DRURY The Drury Tea & Coffee Company, London based tea blender and coffee roaster, this year celebrating its 80th birthday, has introduced a smart new range of packaging for its espresso coffees. Drury was at the forefront of the first ‘frothy coffee’ revolution in the 1950s and continues to set standards in espresso coffee production today.

on the front of the pack to differentiate between varieties. Speaking at the launch, Drury Director, Marco Olmi, said:

“We think that the muted ‘New England’ colours we have selected are very modern and better reflect our company

image. Each one of our 16 espresso blends is listed for a purpose and has a dedicated client following. We would, of course, like to assure customers that the packaging change in no way changes the composition of the blends.”

New Packaging The repackaged range has four different colourways and the central focus of each pack is a close-up of a cup of espresso coffee. For the first time, the range includes a dedicated Rainforest Alliance version. The style, pastel colours and matt finish portray a fresh, modern appearance. Rainforest Alliance coffees are packed in light brown packs and the other colours; grey, blue and green, broadly reflect the different grades of coffee. Each blend is clearly overprinted

June/july 2016

Food News

Get sales sizzling this summer with Bestway Wholesale

From Father’s Day to the Summer of sport, Bestway Wholesale is urging operators to make the most of the al fresco food and drink opportunity this summer, with a range of new products and special offers. The trend for outside cooking continues to grow, with the UK now the biggest barbecue market in Europe, and a reported 125 million barbecues held last year. Ron Hickey, Bestway Wholesale’s Catering and On-Trade Sales Director, says: “Barbecues are a cost effective and popular way of serving food and drink at summer events, as well as enabling operators to serve extra customers in the garden without putting more pressure on the kitchen.” Father’s Day was a a great kick-start to the summer outdoor menu, and Bestway Wholesale have the extensive range of fresh meat and expertise on hand. There are in-store butchery departments in 33 Bestway and Batleys depots, with trained butchers on hand to prepare meat to customers’ specific requirements, from steaks and kebabs to handmade sausages and burgers. All depots offer Essentially Catering and Bestway Quality and Value fresh meat products. New additions to Bestway’s range include quality fresh beef steaks under

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its Essentially Catering Premium label, including striploin, fillet and rump. Ron Hickey says: “We included the new range of Essentially Catering Premium steaks in our Price Hold Guarantee during May and June to allow caterers to plan menus for key events such as Father’s Day and the Euro 2016 championships, with confidence.” He adds: “As well as a quality range of meats, we also have an extensive range of beers, wines spirits and soft drinks at highly competitive prices to help operators have a really successful summer season. There are great deals on Carlsberg, Budweiser and Heineken in our current Price Hold Guarantee.” Products are available in all Bestway and Batleys depots as well as for free delivery. Barbecue food is ideal for feeding the fans during afternoon and evening games in the Euro 2016 tournament, which kicked off in France on Friday 10 June and runs to Sunday 10 July. Phil Fensome, Head Butcher at Bestway’s Luton depot, says: “Our range of handmade burgers includes 4oz lamb burgers with garden mint which are ideal for barbecues, and our lamb and mint sausages offer something different and are really popular. Kebabs are a simple option, and ideas include our chicken breast kebabs marinated in piri piri sauce.”

Fensome adds: “Have some fun with your offer. Our Olde English sausage is ideal for serving for England games and caterers could use them in a hot dog as a Rooney Roll, or link burger names with the England team, such as a Hodgson Half-timer. Caterers can also theme their offer for Wales games, with Welsh lamb burgers.” Phil Fensome’s barbecue tips • A barbecue menu doesn’t need to be extensive – around three simple but tasty options are ideal. • Take steaks out of the fridge around 20 minutes before cooking to help make the meat supple for grilling. Brush the steaks both sides in vegetable oil as this has a higher burning point than olive oil. Season steaks well on both sides before cooking. • Add interest to your menu and drive profits by using cost-effective cuts, such as beef brisket, lamb shoulder and pork shoulder. Pork shoulder can be used to create slow cooked pulled pork. Pork steaks marinated in a Chinese sauce also offer a tasty and profitable option. • Get planning for the Olympics in August. Theme your barbecue menu in with the event such as offering an Olympic sized burger, a Team GB steak or Brazilian themed burger. • Service is key – use signage so customers understand where to order food and set up an outside service area for customers to help themselves to cutlery and sauces.

‘fire & feast’ pop-up restaurant celebrates bodean’s - london’s 350th anniversary of great fire of london original bbq smokehouse The London Dungeon celebrated 350 years since the Great Fire of London, of 1666 by opening a pop-up restaurant to mark the celebration in June. The ‘Fire & Feast’ restaurant ran with the theme of the Great Fire as diners, on arrival, were told the date was 1666 and were led to a dungeon tavern, where a feast to mark the honour of Sir Thomas bludworth, the Lord Mayor of London was being held. As the 5 course meal progressed, diners were informed of rumours of a fire ablaze outside. Pop-up team ‘The Art of Dining’ created the themed menu and entertainment as

a collaboration between Moro trained chef Ellen Parr and Artist set designer Alice Hodge, which included five dishes served under the five theme courses of Bread, Smoke, Fire, Burnt and Ash. Dishes included; - Whipped anchovy butter with warm bread and spring green salad - Smoked salmon with a Russian salad, pickled beetroot and dill - Sichuan style ribs of beef in a fire sauce with braised greens and garlic rice - Burnt butter cake with a white burnt chocolate and stewed gooseberries with crème fraiche - Ash goats cheese, rosemary oatcakes and pickled green plums.

Tel: +44 7932654774

www.theartofdining.co.uk

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Interview

city sound project

#CSP16

City Sound Project is a metropolitan music festival, showcasing upcoming national and international artists in the ancient and historic city of Canterbury. Venue Insight speaks to Edd Withers, Communications & Events Professional for City Sound Project...

Picture accredited to: Vision Seven.

Q What is the story behind City Sound Project?

Q Whatâ&#x20AC;&#x2122;s next for City Sound Project?

A. 2016 was a milestone for CSP, we grew almost 25% in size on

City Sound Project was established in 2013 by three event promoters, Blake McCaskill, Stuart Oâ&#x20AC;&#x2122;Leary and Chris Hawksey. The problem faced in the small but busy city of Canterbury, was a lack of large venues in which live music could be hosted. There is also a lack or open-space, so traditional green field festivals are also hard. The solution was an inner-city festival, a one-wristband access-all venues event, which would allow us a capacity of several thousand across 20 small to medium sized venues across the city. From Bastille to Duke Dumont, George Ezra to Disciples, we have now played host to hundreds of acts, of both global and local recognition.

previous years, and worked with so many more people. We plan to continue this growth, and continue to develop the inner-city music festival atmosphere by working even more within the local community to build an event that is truly owned by thousands of people.

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

When it became clear how important social media was, and how it can be utilised. The whole promotion industry changed rapidly, and some got left behind. Realising that traditional marketing methods, combined with new techniques has kept us ahead of the game.

Q How has the industry challenged your career? - What have been your biggest creative challenges? A.

Keeping up with changes in taste within the music industry, and increasing difficulty in staying unique. The events industry has expanded fast, and the variety of the offering has increased significantly. Experiential events, that offer more than just gigs have moved to the forefront. Audiences expect more from an event or festival, and have higher standards than ever.

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Above: Edd Withers, Communications & Events Professional.

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Tech News

Every ice-eventuality covered! The CESA Guide to Ecodesign Hubbard’s new multifunctional, space-saving Ice Duo and Energy Labelling The latest Ice Duo bundle from Hubbard Systems is the ideal multifunctional, space-saving ice maker, says the company. That’s because it has a compact footprint yet delivers a choice of different ice types that can meet the needs of just about every application in busy hotels, restaurants, bars and clubs.

CESA’s new guide explains what catering equipment buyers need to know about new regulations.

The Ice Duo sits two different modular ice machines onto a single ice storage bin. Each machine can produce different types of ice, the bin’s storage compartment has a divider wall that keeps them separate.

As part of its programme of environmental and consumer protection the EU will be bringing Energy Labelling and Ecodesign Directives for commercial catering equipment in line with those for domestic appliances from 1st July 2016. To help buyers of catering equipment understand the new directives, CESA, the Catering Equipment Suppliers Association, has published a guide.

Hubbard’s new Ice Duo features a Scotsman MXG 328, producing classic gourmet supercubes, and a Scotsman N 622, which makes the new, versatile nugget ice. The two sit side by side on top of a Follett FOL-1025 storage bin.

“The supercube is the ice of choice for upmarket ‘on the rocks’ drinks presentation, such as the classic G&T. It’s hard, crystal clear and long lasting. Nugget ice, on the other hand, is much quicker to make and is incredibly versatile, use it for cocktails, blended drinks, ice buckets and even food display, instead of flake ice. The two together cover just about every ice - eventuality in busy hospitality venues.” Simon Aspin, Hubbard Systems. As well as offering a truly multifunctional ice supply, the Ice Duo is a real space-saver. That’s because the two icemakers are sitting on one storage bin, as opposed to sites having to have two separate ice systems. The MXG 328 can make up to 150kg of supercubes per day. Because the ice is made by spraying water upwards into inverted refrigerated moulds, most of the impurities fall out so the ice is very hard and very clear. The N 622 makes up to 266kg of nugget ice per day. The ice is formed from extruded scale ice. As well as being fast to make, nugget ice is very eco-friendly, as it wastes

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much less water during production then other ice types. The FOL-1025 ice bin has a storage capacity of 464kg. When the unit is ordered, the divider wall in the storage bin can be moved to adjust the amount of each type of ice that is made. The split can be 50-50 or 34-66, giving the site the opportunity to select Above: Hubbard’s space saving Ice Duo offers different ice types in one ice storage bin. whichever storage solution suites them best. The bin has a footprint of 1321mm wide by 801mm deep. The list price for the Ice Duo bundle comprising the MXG 328, N 622 and FOL-1025 is £14,802. 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

“Energy efficiency has become a critical issue for catering equipment manufacturers in recent years,” says Simon Frost, Chair of CESA. “This new guide provides an understanding and down to earth explanations about the new tests and the labelling. “The Directives will be important for any catering equipment buyer or specifier. They will make it possible to accurately compare running and overall lifetime costs of different models.” The first category of equipment to be made subject of the new Directives is refrigeration, specifically designated as Professional Refrigerated Storage Cabinets (PRSCs). This covers both counters and single or double upright cabinets. From the first of July all PRSCs sold in Europe will have to be tested within the framework of the Ecodesign Directives, and will carry labels displaying their energy efficiency. While PRSCs are the first category of equipment to be covered by the new Directives, work has already begun on other refrigeration categories, along with ovens and warewashers. Currently no firm timelines for these new categories have been established. CESA’s Guide to Ecodesign and Energy Labelling is available to download from the Buyers Guide section of the CESA website:

www.cesa.org.uk

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Whatever your event, HR GO Recruitment provide experienced crew and skilled event support staff across the UK. Site Managers Drivers Electricians Riggers Sound Engineers Waiters Car Park & Traffic Marshalls Marquee & Fencing Erectors Plumbers Generator Engineers Lighting Technicians Bar Staff Ticket & Admin Staff Toilet Attendants & Cleaners Contact Debby now: 01604 621333/07795 528055 www.hrgo.co.uk/events

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Lighting Feature

BRIGHT GOODS LED FILAMENT LAMPS RULE THE ROOST AT NANDO’S As part of a major upgrade of lighting within the acclaimed chain of Nando’s restaurants, The Light Corporation specified Bright Goods LED filament lamps to replace the existing mix of halogen and tungsten filament lighting. Bright Goods has supplied a selection of LED filament lamps from its wide range of popular shapes that includes globes, squirrel cages, candles, long tubes and traditional GLS bulbs.

“As the sole lighting designer for Nando’s, and after having previously tried and tested a number of LED filament lamps, we made the decision to recommend Bright Goods products. The main reason for this is that the quality of the product is far greater than that of other manufacturers both in terms of light output, colour rendition and build quality.” Darren Parnaby, The Light Corporation. Bright Goods LED filament lamps have been used by Nando’s since July 2015 when the first installation was completed in the company’s restaurant in Hove. Since then, numerous other locations in the Nando’s chain have benefited from these

innovative lamps including restaurants in Rotherham, Newcastle, Southampton, Huntingdon, Canary Wharf, Birmingham, and Bristol. In fact, this Bright Goods success story is not restricted to the UK but also embraces other prestigious overseas installations including an impressive Nando’s project in Deira City, Dubai, and others as far afield as South Africa.

Every Nando’s restaurant is designed to have its own distinctive ambience. This is achieved by bringing together a variety of balanced and complementary features including contemporary furnishings, durable floor surfaces, stylish wall coverings and, crucially, warm and welcoming lighting. This attention to detail often extends to embrace handmade light fixtures and

Above (left to right): Bright Goods LED filament light bulbs in Guildford Nandos. LED filament Joseph GLS with close up in last picture of LED filament.. All pictures are accredited to photographer William Pearce.

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fittings including Czech glass fluid pendants, metal cages, wooden shades and wicker baskets. Nando’s are always keen to support small, local artisans who frequently use materials when manufacturing light fittings which can be unsuitable for traditional hot lamps. The nature of cool running LED allows almost anything to become a light fitting, broadening the possibilities for Nando’s lighting. Consequently, the versatility of the Bright Goods range means that the individual restaurant designs can be uncompromising and as spectacular as originally conceived. This aspect of Nando’s design philosophy is recognised and welcomed by Darren. He says, “We are fortunate that Nando’s embrace design variety and diversity within their restaurants and allow us designers the autonomy and freedom to come up with new and exciting lighting to enhance and add to the interiors.” “We’re delighted that our LED filament lamps are proving to be such a hit with Nando’s restaurants and their customers,” says Saima Shafi, Marketing Director at Bright Goods. “We’re constantly being told that not only do they look stylish but that they have captured the warm, cosy glow usually only found from energy-hungry incandescent. They are also recognised as being much more robust and reliable than tungsten and halogen lamps. Add to that their fantastic energy saving properties and it’s easy to see why more and more bar, restaurant and hospitality chains are relying on Bright Goods as their first choice.”

www.brightgoods.co.uk

Above: Bright Goods LED filament Elizabeth candle light bulbs in Nando’s.

From top down: Bright Goods LED filament Joseph GLS light bulbs in Nando’s. Bright Goods LED filament George globe light bulbs.

June/july 2016

Venue Insight

Transforming venues to create memorable events

Whether you’re hosting a corporate conference, music gig or product launch, all great events are born from having a team that can deliver your vision. Creating the right atmosphere allows you to elevate your brand and ensure it remains in the minds of your attendees, long after your event has ended.

“Established in 1986, we have been the bridge between brands creative concepts and live event productions, providing scenic and technical elements to many multi-national events. From wowing your guests with state of the art AV, to creating show-stopping props and set design, ensuring your event stands out is vital. Now more than ever, organisers are looking beyond traditional venues to transform raw spaces and blank canvas settings, creating a unique experience for guests. Not only this, but we all know that the ‘perfect venue’ can be hard to find, so having the option to turn a blank canvas space into your dream setting is a viable alternative.” Reg Evans, Managing Director of Evans Audio Visual Staging.

A number of factors can affect the transformation of a venue, including the type of event, budget and timeframes. Evans Audio Visual Staging’s Reg Evans explores more.

Modular stage components come in rectangular or square sections, adding a curved edge makes for a more interesting platform.

We always start by considering the type of event; is it a business meeting that requires a clean, neat, professional ambience or an awards ceremony or launch event that requires more pizzazz and glamour?

Most curves require a bespoke build, although we stock sections of curved stage up to 15m wide, but remember... curves cost! Creating different levels on your stage generates movement; try creating a higher section for panel discussions and a lower section for the speaker, this is no more expensive than putting in a standard, flat platform and it can really enhance the look of your event. As well as constantly updating our ranges of contemporary furniture pieces to dress the stage, we also stock Barcelona seating, as well as other styles which enhance our stage sets.

Drape in Glamour A set made out of soft materials, or a ‘soft set’, is a great way to easily transform a venue for a glitzy, glamorous event. Fabrics such as Star Cloth, Red Velour and Gold Lamé enable you to create a plush feel on a reasonable budget. Star Cloth can be suspended on a free standing structure, or from the venue’s rigging, mitigating the need for organisers to install complex structures around the room. If you’re hosting an event that runs into the evening, turning off the Star Cloth during the day helps darken the walls around the venue and create a more intimate feel, then switching them on in the evening adds an extra wow factor to your event. We stock standard black or white Star Cloth and LED Star Cloth, which changes colour to create a beautiful twinkling effect, adding extra sparkle. If you follow the trend to create a minimalist set then we’ll actively need more resources. The level of the required finish with perfect lines requires more time, which can be challenging when venue occupation times are tight. We have developed some key bespoke elements we keep ‘in-stock- that can speed up that process. Create centre stage A great way to add interest to your event is by adding to the stage.

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Make an entrance Dressing the entrance of your event, or creating a physical access point for people to walk through enables you to add wow factor on arrival. Laying a red carpet or creating a bespoke themed entrance makes your attendees feel special, and grabs their attention from the very start. Beautiful backdrop Scenic artists can beautifully transform a flat set with a flick of a paint brush, enabling you to create a stunning backdrop which matches the theme of your event. We have invested in technology such as laser projectors that can also bring these flat surfaces to life. Using different textures and fabrics such as silk and print allows you to create a totally different look and feel. The drop in price has helped high resolution ink jet prints give you a whole new world of design options, enabling you to create a quality bespoke background, which can add a whole new look to your event.

Shine a light What venue transformation is complete without the lighting to create the right ambience? We work closely with Utopium who has over 20 years’ experience delivering bespoke lighting solutions to creatively enhance events and venues. Whether you’re adding uplighters to bring a touch of colour or gobos to project your branding, lighting is the perfect way to create the right atmosphere and make certain a striking first impression when your guests enter the room.

Making a venue look great doesn’t have to cost the earth, and it doesn’t have to harm to earth either. We’re proud to recycle 90% of the materials we use. With a range of staging and AV equipment in stock and the ability to create bespoke creations in house, we’re able to bring your event to life- so if you’re looking to spice up your next event then make sure you get in touch.

www.evansstaging.co.uk www.utopium.co.uk

june/july 2016

Tech News

Moffat sets standard with two-year warranty across its range

Servery counters, cooking appliances and food transport trolleys all get 24 months’ cover British manufacturer E & R Moffat is now providing a two year warranty cover on all the products in its range. “Moffat has a reputation for reliability,” says Managing Director Gordon McIntosh, “not only in terms of our products’ functionality, but also for customer service, on-time delivery and, indeed, every aspect of operation. Our two year warranty sets a standard that underlines that reliability.” Moffat’s award winning portfolio ranges from designer servery counters to innovative cook-chill ovens, food transport trolleys and meal make-up systems. In recent years the company has invested heavily in new manufacturing plant and is in the process of developing a variety of new product lines across all its ranges. “Our new products will be even ‘greener’

than our established models, and, as always, are based around the concept of combining innovative ideas, reliable technologies and practical, functional, ergonomic designs,” says McIntosh. “Plus, of course, they’ll be backed by our two year warranty.” E & R Moffat is one of the UK’s leading manufacturers of quality foodservice

equipment, designing and manufacturing in-house. Based in Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team. E & R Moffat is accredited to ISO 9001:2008. For more information on E & R Moffat visit the website on:

www.ermoffat.co.uk

Winterhalter has utensil washing cracked Winterhalter’s new UF Series utensil washer technology means ultra clean results Winterhalter’s new UF Series of utensil washers combines the company’s VarioPower technology and a new ‘Crust Cracker’ chemical to give operators outstanding results, even with the most stubborn baked on deposits. There is no excuse now for badly washed items. The VarioPower technology allows the wash pressure to be individually adjusted, depending on the items being washed and the degree of soiling. The wash arm design, which gives more power and coverage, coupled with customised washing programmes depending on the type and extent of soiling, ensure every item is thoroughly cleaned. For really stubborn baked-on deposits Winterhalter has developed what it calls the TurboZyme process, featuring the ‘Crust Cracker’ chemical, which gets into action before the washing program begins, negating the need for manual pre-washing.

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Winterhalter has designed a new rack dolly loading system for the UF Series, which addresses the problem of collecting heavy and bulky utensils from various production stations around the kitchen and transporting them to the utensil washer. The system means staff can collect a rack full of dirty utensils and pots before easily pushing it directly into the machine, however loaded it may be. The clean utensils can then be pushed back to the work stations in the same way.

temperature quickly.

Other new features of the UF machines include redesigned foldable doors giving staff clear access to the interior of the machine, making it much easier to clean.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

All models of the new Winterhalter UF Series are equipped with a standby mode. This ensures that no unnecessary costs are incurred when the machine is idle. An energy saving function manages the boiler temperature so that, during the subsequent wash cycle, the machine is able to reheat the boiler to the target

Winterhalter offers the new UF Series machines in three different sizes. Depending on the available space and the size of the items being washed, customers can choose from the UF-M (medium 775 x 1720 x 870mm), UF-L (large 775 x 1880 x 870mm) and UF-XL (extra large 1468 x 1880 x 870mm) models. All models can wash up to 64 racks per hour depending on the washing program.

For further details, call Winterhalter on: 01908 359000 info@winterhalter.co.uk

www.winterhalter.co.uk

Tech News

So easy, it’s a blast Precision’s blast chiller/freezers designed for ease of use, reliability and energy efficiency When used as part of a well planned food production process blast chiller/freezers significantly improve service, reduce overall production times, cut food waste and hence costs, as well as ensuring compliance with food safety standards. Precision has a range of blast chiller/ freezers designed to provide easy to use, reliable, energy efficient chilling and freezing solutions in all sizes of commercial kitchens from very small intimate settings to large restaurants and hotels. The latest versions feature an easy to use, intuitive microprocessor controlled digital control panel, which requires little or no staff training and offers the choice of soft chill, hard chill and blast freeze modes, along with HACCP capability. Blast cycles can be controlled by time or food temperature, via the internal food probe and chill or freeze storage functions can be chosen when unit is not blast chilling/freezing. The appropriate storage mode starts automatically at the end of each blast cycle. The self contained bottom mounted 43°C ambient refrigeration system can be easily accessed for servicing whilst the high velocity internal evaporator fans ensure even chilling (0 to +3ºC)/freezing (-18 to -20ºC) throughout the cabinet. Defrost is automatic and the vaporiser

system eliminates the need for a drain. Available in undercounter and reachin models with capacities ranging from 15 to 40kg per 90 minute chilling (+90 to 3ºC) or 240 minute freezing (+90 to -18ºC) cycle, all models accommodate gastronorm GN1/1 pans and are mounted on heavy duty, anti-slide brake and swivel castors, as standard.

use, Precision’s blast chiller/freezers operate from a 13 amp supply. Prices start at £4,635 for the PCF15,

Get in touch +44in the (0)1634 the smallest range. 568925

For ease of installation and economic

VENUE

For more information, please visit:

www.precision-refrigeration.co.uk or call the company directly on: +44 (0)1842 753 994

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