Venue Insight Magazine - October/November 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 OCTOBER/NOVEMBER 2016

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Expert Insights

NEWS FROM THE ALMR

Sector unites to promote pub accommodation

Agent of change is vital for late-night sector

The ALMR has joined forces with the BII, Guestline, Inapub and Stay in a Pub to launch the Profitable Beds in Pubs campaign to highlight great pub accommodation.

The ALMR has welcomed the Mayor of London Sadiq Khan’s commitment to introducing the agent of change principle in London. In a statement on Facebook, the Mayor confirmed he would introduce the principle in the next London Plan. ALMR Chief Executive Kate Nicholls said:

“The Mayor’s commitment to the agent of change principle is a very welcome step towards the protection of nightclubs and venues that are both integral economically and cherished socially. The ALMR has been pushing hard for this and have long argued that nightclubs, bars and other late-night

Kate Nicholls ALMR Chief Executive

music venues are an absolutely essential element of the UK’s wider music scene as well as fantastic drivers of growth in town and city centres. The ALMR will be liaising with the Mayor’s office to continue to push for protection for the capital’s latenight venues to allow late-night bars and venues to flourish.”

ALMR Press Notice The winners of the 2016 ALMR Late Night Awards have been announced at a gala ceremony in London. The winners are: Best Late Night Food (in association with CPL Training) – Revolution Bars Group Best Late Night Drinks (in association with Molson Coors) – Inception Group Best Late Night Entertainment (in association with Orderella) – Tokyo Industries Best Service & Team Development (in association with Zonal) – Stonegate Best Marketing & Promotion (in association with Jack Daniels) – Novus Leisure Best Late Night Venue (in association with Wireless Social) – Albert Schloss In addition, Peter Marks of Deltic Group was presented with the ALMR Icon Award for his outstanding contribution to the UK’s late night hospitality sector.

ALMR Chief Executive Kate Nicholls said:

“The amazing variety on show across the winners underlines what a fantastically strong and innovative sector this is. Late night venues have faced obstacles to growth in recent years but pubs, bars and nightclubs, as exemplified by this year’s winners, are dynamic and popular and continue to push forward trends across our high streets. Congratulations to all the winners for the great work they have done ensuring that the UK’s night time economy remains as vital as ever. Particular congratulations must also go to Peter Marks who has been a tireless champion of late night bars and nightclubs and who is a deserving recipient of the ALMR Icon Award.”

The programme will be launched at an event on 8th November and will focus on improving operations and driving revenue into pubs offering accommodation. ALMR Chief Executive Kate Nicholls said: “Pub accommodation is a hugely important, but perhaps overlooked, element of the licensed hospitality offering. It was one of the standout success stories of this year’s ALMR Christie & Co Benchmarking Report, showing the highest level of like-for-like growth across the whole of licensed hospitality. There is a great deal of potential for pub accommodation to be a very lucrative revenue stream and the ALMR is looking forward to promoting improved levels of best practice and an increased focus on rooms for guests. We are looking to reframe the discussion around pub accommodation to promote staying in a pub as a feasible competitor to hotels.” Taking place at The Farmhouse Pub in Mackworth, Derby on 8th November, the event will discuss the growing trend - driven by consumers - for licensees to increase their revenue through letting rooms and the addition of boutique style accommodation. Delegates will hear from a number of high profile speakers from the Tourism Alliance, VisitEngland, GuestRevu and Christie & Co and more. Topics that are being discussed include: online bookings, room rate optimisation, driving tourism, TripAdvisor reviews and the latest research in the pub accommodation sector. To book your place visit: www.almr.org.uk/profitable_beds_ event2016/

OCTOBER/november 2016

Contents Hello

and welcome to the October/November issue of Venue Insight Magazine, THE must have publication for the UK hospitality industry. As we greet the Autumn and all its beauty we have to of course factor Halloween into our plans. Like it or loathe it, it’s a great time for the industry with tens of thousands of events happening the length and breadth of the UK. Check out some amazing cocktails ideas in the ‘Witches Cauldron’. Whisky and Rum take centre stage this month with fresh ideas and innovations constantly flooding into the trade. The Temperance Spirit Company proudly introduces the TEETOTAL G’n’T – made from using natural ingredients and botanicals. 0% alcohol but all of the taste, it’s a great choice for drivers! London Road Cocktails burst onto the scene with their awesome Ready to Serve offerings. The brand offers consumers the authentic taste of Mojito, the Cosmo and the Singapore Sling. The popular ‘Marketing Matters’ is back with Losberger’s Sarah Campbell who gives some great advice on how to tackle these tricky times. Enjoy...

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

David Sullivan - Editor

Features

14. Losberger 18. Vapour Creations 20. The Temperance Spirit Co. 22. Whisky & Rum

30. NSM Music 34. Witch’s Cauldron 35. Brockman’s Gin 38. London Rd

40. The Spirit of Harrogate 42. SHB

44. Visit Guildford 46. Mediatheme 48. We Are Bar Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received. All material will be treated as unconditionally assigned for publication under copyright and within the editors rights to edit and offer comment. All editorial contributions are to be sent to: editor@venue-insight.com

Friends of Venue Insight:

october/November 2016

Food News

Eight Great British courses, seven great chefs, one great cause

Top chefs cook together to create one-off dining experience in aid of Meningitis Now Seven top chefs from some of Britain’s great restaurants are cooking together to create an exceptional dinner to raise awareness and money for the charity Meningitis Now. They include Bret Graham of The Ledbury, Russell Bateman of Collette’s at the Grove, Mark Jarvis from Anglo, Tim Spedding of P Franco, Ben Murphy from The Woodford, and Andy McFadden of Pied à Terre. They are all involved in a Great British Menu-style event to be held at Westminster Kingsway College on November 11th. The seventh chef is newcomer Joe Allen, who is organising the event in memory of his late brother, Tom, a Pub Manager who passed away from acute bacterial meningitis in 2012, aged 24. “He was passionate about the hospitality industry and a couple of good friends suggested we hold a charity event to help raise awareness for the disease,” Joe says. “In a matter of months we held a dinner that raised nearly £10,000. This year will be the fourth event. It’s not only about raising funds, though that’s

OCTOBER/november 2016

vital, it’s also so important that people know about the disease and just how deadly it can be.”

Smoked Ham Hock, Carrot and Ginger Seaweed Tapioca, Cured Salmon, Cucumber and Roe.

How does Joe manage to get so many great chefs involved? “The support from these guys has been brilliant. Some have been directly affected by meningitis and all of them give their time freely and willingly.

Bread from Mark Jarvis at Anglo: Light Sourdough with Yeast Butter.

“This really is a one-off dining experience, where all these brilliant chefs will create fabulous courses.”

Starter from Head Chef Ben Murphy of the Woodford: Lobster, Strawberry, Red Pepper, Tomato.

As well as getting a dinner money can’t buy, the 100 lucky ticket holders to the event get to take part in a charity auction that has some brilliant prizes, ranging from dinners in restaurants s uch as Trinity, Temper, Picture and The Woodford, to a £500 set of chef’s knives donated by tableware specialist Parsley In Time.

Fish Course from Andy McFadden at Pied A Terre: Cornish Hake, Seaweed, Celery, Clams and Fennel.

If you’d like to help, either with a charity donation or an auction gift, or to find out about tickets (which are severely limited), contact Joe direct by email via joeallenfourteen@icloud.com The Menu: Canapés from Russell Bateman are:

Amuse also from Russell Bateman: Pumpkin, Mushroom and Brown Butter.

Main Course from Brett Graham of The Ledbury: Short Rib of Ruby Red Beef, Potato and Truffle Cream, Kale and Smoked Bone Marrow Pre Dessert also from Mark Jarvis: Sea Buckthorn, Horseradish and Toasted Rye Dessert from Tim Spedding at P Franco: Burnt Mandarin with Ewes Milk Yogurt Above: From left, Ben Murphy Joe Allen and Andy McFadden.

Venue Insight

Christmas at

lucky voice

Looking for the best spot to chill out after work? If you’re looking for a night that’ll get your team talking for months to come, you’ll want to check out Lucky Voice karaoke bars. They’ve got a song – and a drink – for everyone! Loosen up those vocal cords and release the stress from the day at Lucky Voice’s specially designed private karaoke rooms. With a glittering disco ball and a props box waiting for your team selfies, prepare yourselves for a night you’ll definitely want to remember (once you’re past the hangover, that is). Now, belting out songs like a pro is thirsty work and no one would want to interrupt your jaw-dropping performance. Not to mention that Lucky Voice have got a spectacular selection of drinks, so whilst you’re deciding your first bevvie, they’re going to make things even easier

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for you. The in-booth technology means they’ll whisk you over your drinks at the touch of a button! That’ll give you more time to start lining up the songs you’ll be belting out for the next few hours. With over 9,000 songs in the Lucky Voice catalogue, there’s everything from classic crackers to trending tunes. Karaoke beginners can make use of the pitch-altering tools too, so whatever the vocal range no song will be out of bounds... If you’re looking for something even more special during the festive period, how about becoming Lucky Voice certified merry mixologists? It’s a pretty snazzy title, and one that’ll earn you a badge of honour (and a lot of drinks requests). Christmas cocktail masterclasses are available every day from 12-6pm throughout November and December at the Soho, Islington and Brighton bars. Starting from £50 per person, you’ll be

making (and tasting) 3 drinks, learn nifty tricks that’ll stun any crowd and take away a recipe book with everything you’ve learned. Of course, there will be an hours karaoke to finish too. Just ensure you book at least 48 hours in advance and they’ll take care of the rest. Nodding your head to all of the above? We thought you might. Lucky Voice are also all about making sure each and every penny is well-spent, so look out for all the latest offers to make the most of your team night out. Just pop adam@luckyvoice.com an email for more details. Happy singing!

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Public House News

Brakspear rewards its top tenants Tenants at eight Brakspear pubs were singled out for recognition and a £500 prize at the company’s annual Hospitality Awards, announced recently at a party held close to the pub owner’s base in Henley-on-Thames. The awards once again recognised excellence demonstrated by tenants, either in one distinct area such as Marketing, Food or Heart of the Community, or across the board, for the Best All-Round and Best Newcomer. Mystery customer scores, TripAdvisor reports and overall sales growth were also considered within the judging process. This year’s Hospitality Award winners, who each received a commemorative plaque and £500, were: • Best Newcomers: Adam & Sandra Purdy, The Horns, Crazies Hill near Henley • Best Kept Cellar: Richard Athroll & Veronica Diaz De Athroll, Dog & Duck, Wokingham • Best Marketing: Richard Edwards,

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• •

•

• •

Potters Arms, Winchmore Hill, Amersham Best Growth: Peter Collie, Horseshoe Inn, Southwark , London Best Food: Hendrik Dutson & Julie Groves, White Horse, Kings Sutton, Banbury Heart of the Community: Hollie & Jen Tillet, The Badger, New Ash Green, Dartford Best Garden: Matthew & Rachel Weedon, Lamb Inn, Crawley near Witney Best All-Round: Howard Witten & Jo Wredden, Crooked Billet, Wokingham

Chief Executive Tom Davies said, “We take our annual awards very seriously. All nominations were thoroughly scrutinised and we employed external experts to judge the shortlisted pubs in three categories. Our winners should be very proud of their victory and we hope they all maximise it to boost their presence locally.” He added, “I was particularly pleased to be making awards to long-standing tenants as well as to some who have joined Brakspear more recently. It shows that whether you’re an old hand or new to the industry, you can turn your pub into an award winner and

Brakspear will support you all the way. “We hope all our winners enjoy spending their well-deserved reward and look forward to recognising more talented tenants in the future.” Winner of the Best Newcomer Award, Adam Purdy of the Horns said, “Receiving this award from Brakspear shows our commitment and hard work has paid off, none of which would have been achieved without our excellent team and our fantastic customers. Ultimately we’re both very proud to win this award and look forward to many more years here at the Horns.” The Hospitality Awards were announced at a black tie party held at Brakspear’s Crooked Billet in Stoke Row near Henley and attended by 150 tenants, Brakspear employees and suppliers. Above image (l-r): Richard & Chris Athroll, Dog & Duck, Wokingham; Adam & Sandra Purdy, Horns; Business Development Manager John Beazley; Hendrik Dutson & Julie Groves, White Horse; Richard Edwards, Potters Arms; Peter Collie & Aga Leksan, Horseshoe Inn.

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

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october/November 2016

Public House News

Countryfile puts the focus on hop growing at Hogs Back Brewery

Things that go bump in Henley pubs Brakspear offers haunted pub tour for Halloween

The award winning Hogs Back Brewery hop garden is to feature on the BBC’s Countryfile programme.

hops, making us better brewers. It also redefines local brewing as being not just about proximity, but also about really local sourcing and involvement with our famer suppliers.

Presenter Anita Rani visited the garden and brewery in Tongham as part of a programme looking at the hop growing heritage of the Farnham area of Surrey, and the revival of Farnham White Bine hops.

“No one else is growing Farnham White Bine, and its historical importance to the area, as well as the popular local reception to its reintroduction, is a story we’re sure Countryfile viewers will find fascinating.”

The popular Sunday night show also filmed at the nearby Hampton Estate in Puttenham. One of the last commercial hop growers in the area, the estate is now expanding the acreage devoted to Fuggles hops as the boom in craft beer drives demand.

Hogs Back planted the hop garden in 2014, with the first harvest in September 2015. The three varieties of hop grown are:

In Tongham, Hogs Back Brewery Managing Director Rupert Thompson and Hop Garden Manager Matthew King were both interviewed. Hop historians and locals also came to the brewery to share memories of Farnham’s hop growing heyday on camera, and the day’s filming ended with a celebration of the Hop Harvest organised for members of the Tongham TEA Club, the Hogs Back Brewery’s official members club, named for their flagship beer. Thompson said: “We were delighted to welcome Anita and the Countryfile team to Tongham just as our second harvest was beginning. The return of Farnham White Bine in the Hogs Back Brewery hop garden is a great example of tradition and innovation working hand-in-hand. “Growing our own hops improves the sustainability and traceability of our beer, and the direct link between the hop garden has allowed us to learn a lot more about

OCTOBER/november 2016

• Fuggles: the classic English balanced bittering and aroma hop; • Cascade: grown mainly in the USA and famous for its citrus/grapefruit aroma, something which seems to have been retained at Tongham; • Farnham White Bine: The ‘lost’ hop variety which was the precursor to Goldings, and which has been revived at Hogs Back Brewery. It has floral, spicy, and earthy flavour characteristics.

Henley-based brewer and pub operator Brakspear is marking Halloween with a special ‘Ghost Hunt’ around three of its pubs in Henley. The tour, on 31 October, promises to unveil the inns’ haunted histories, guided by local clairvoyant and Henley town councillor David Eggleton. The tour takes place in three Brakspear pubs with a spooky story: the Little Angel in Remenham, Row Barge on West Street and Bull on Bell Street. Tickets for the tour cost £5, with all proceeds going to Sue Ryder, Brakspear’s nominated charity. All three pubs are featured on Brakspear’s new, dedicated ‘haunted hostelries’ website, www.brakspear.co.uk/boo, which lists around 20 inns, each with its own ghost, poltergeist or other paranormal activity. These include a former landlord’s murdered wife at the Bull & Butcher in Turville, a highwayman at the Duke of Wellington in Twyford and, at the Little Angel, the hanged poisoner Mary Blandy.

Thompson adds: “Terroir is as important to brewing as is to wine-making, and we’re finding the characteristics of our home-grown hops brings something unique to our beers.”

Brakspear Chief Executive Tom Davies said, “Ghostly goings on and pubs go hand in hand and many inns can tell tales of unexplained noises, strange apparitions or bottles that jump off the shelf in an empty bar. It’s true some of them are reported by customers after a particularly enjoyable night in the pub, but not all!

The hop garden initiative has won accolades including the British Beer & Pub Association’s Grain-to-Glass Award 2015 recognising the brewer’s commitment to sustainability and local community engagement, and the Society of Independent Brewers’ Business Innovation Award.

“With a historic pub estate like Brakspear’s, it’s not surprising that we have our fair share of strange sightings and sounds, so we decided to gather our haunted histories together on one website for the many people who find them fascinating.”

The Countryfile programme was broadcast earlier this month on Sunday, 2nd October.

Above: Mary Blandy, whose ghost is said to haunt the Little Angel in Henley..

Canopies UK - New for the hospitality industry! Bars and restaurants can now maximise their outdoor space all year round Our products really are state of the art! With an automated retractable roofing system and accessories ranging from heating to interior lighting and the option of having windows and doors you really can build a canopy to suit your establishment.

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october/November 2016

Marketing Feature

MARKETING MATTERS

creative people, our clients are always looking for something different. Bespoke builds are increasingly popular, temporary structures need to look anything but temporary.

Can you describe the perfect customer experience throughout your organization?..

and allow us some creative freedom, helping us to give them the best and most cost effective solutions. A client who is open about their budget is also ideal, we can rule out certain solutions from the outset without wasting their time.

Sarah Campbell is Marketing Manager at Losberger UK, the temporary structure specialists. We tap into her knowledge on marketing strategy and gain a valuable insight into the mind of an experienced marketeer. xxxxxxxxxxxx

What does an ideal client look like?...

How is your market aware of your business?... Word of mouth and reputation is very important for our business. Second to that our website and social media activity does a pretty good job of bringing in new enquiries. We literally just had a enquiry come in from Instagram today.

What does your target market crave?... Production companies, brand and event agencies that regularly organise outdoor events, who know exactly what they want

OCTOBER/november 2016

Individuality â&#x20AC;&#x201C; We work mainly with very

The perfect customer experience is providing a service and finish that consistently exceeds the expectations and needs of a customer, turning customers into advocates of our brand, generating referrals and improving customer retention.

What partnerships do you need to create in order to achieve your strategy?... Reliable suppliers are important to our success and reputation, working in the event industry we have to adhere to extremely tight deadlines. We have to choose our partners wisely to meet those deadlines and maintain the high quality and excellent customer experience we are renowned for.

What are some general tips for social media success?... To be successful on social media you have to share great content without asking for anything in return. Churning out fantastic content regularly however is not easy, it requires a lot of time and effort, it’s worth finding the resources; if you do you will reap the rewards. Take advantage of all the free tools out there to improve your social media activity and gain new ideas. Personally I like Social Media Examiner, you can find everything from reports and tips to podcasts and how to’s. It has the answer to just about anything social media related. Be genuine, transparent and honest with every post you make and remember to always respond to people when they engage with you, social is all about 2 way conversations. Measure – so you know what works!

Reports suggest social networking is on the decline, especially Facebook and Twitter (both at the centre of some recent censorship scandals - no-one likes to be told what they can and can’t say!). Social networking traditionally has been used as an open forum for freedom of speech and sharing our experiences with friends and family. Now social networks are increasingly used as a

platform for companies to sell to us. We are all too aware of how we are being manipulated, professionally created content is slowly replacing our personal content, users are becoming savvier on how they use social networks and are fed up of being sold to. The younger generation are leaving the likes of Facebook in favour of private instant messaging services like Snapchat; one because they are more temporary and instant, and two because most of the older generation have caught up and joined Facebook and twitter, it’s just not cool to be where your parents are!

If the social media bubble does burst then we can’t blame censorship, instant messaging services and the bombardment of professional content alone. The consumption of video is another factor, hence why we see more video features on social networking sites like Facebook Live and Twitter Vines (in the hope of playing catch-up with Snapchat, Youtube a Vimeo) Video is also great for people who are

short of time and let’s face it we all have less time. ‘Short burst’ video platforms like Vine, Instagram, and Snapchat allow for posts that last less than 15 seconds. If you want to stay ahead of the game this will be where to focus your efforts.

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Is it better to outsource social media marketing, or take care of it in-house?... I am a great believer in keeping social media in house; if it’s outsourced then I think you lose the personality of the business. The whole point of Social media is the social interaction with your followers. Let them see the human side of your business, connect with people on a personal level. I am sure if consumers knew a brand was outsourcing their social media it would take away some of the appeal of engaging with that brand.

Will the social media bubble ever burst?...

october/November 2016

Drink News

DIAGEO RESERVE WORLD CLASS GLOBAL FINAL - FINAL 6 ANNOUNCEMENT After another action packed day of competition at the World Class Bartender of the Year Global Final in Miami, the top 12 finalists battled it out against the clock to perfect the American Classics. The timed challenge pushed

contestants to the limit, and the judges narrowed it down to the final six competitors: · · · ·

Dries Botty, Belgium Adrián Michalčík, Czech Republic Jonas Andersen, Denmark Jennifer Le Nechet, France

· Ryu Fujii, Japan · Nick Wu, Taiwan The top six each have just 24 hours to create and conceptualise a bespoke pop up bar, which will be open for business from 7pm (EDT) tomorrow evening before the Global winner is announced.

Franklin & Sons unveils new flavour to bring out the best in spirits Vodka is the single biggest subcategory of premium spirits in the on trade which is growing by a staggering 7.6%, a greater increase than Brandy, Whiskey, and White Rum*. Franklin & Sons has focused on being a solid foundation for the best of spirits and is supporting this demand by presenting a full range of natural mixers. This offering has been bolstered by the introduction of the latest flavour “Original Lemonade”. This fresh new addition provides a clear and zesty flavour that holds a complex sweetness on the palate, making it delectable as a mixer with vodka and other premium spirits, or as a standalone drink. Recognisable by its balanced taste and uplifting finish, Original Lemonade contains one of the highest percentages of natural lemon juice on the market, specifically sourced from Argentinian lemons to achieve its impressive citrus hit in a beautifully clear

OCTOBER/november 2016

liquid. As with the rest of the Franklin & Sons range it is blended with Staffordshire spring water and natural British sugar, with no artificial colours or flavours and absolutely no preservatives or sweeteners. Franklin & Sons is passionate about supporting the best of spirits and therefore the entire mixer range has been developed with guidance from Shaker Bar School, designed to meet the exacting standards of today’s mixologists, as well as the expectations of an increasingly discerning consumer. Franklin & Sons have seen unprecedented success since the launch of their premium tonics and mixers in December 2015. Winning 6 stars in the recent Great Taste Awards has seen the demand continue to soar. The range is now available in 20 International Markets and has secured reputable listings such as; The Great Northern Hotel, Grosvenor House Hotel as well as distribution iconic locations such as in Harrods and Selfridges. Justin Horsman, Marketing Controller at Global Brands said “Franklin & Sons is a brand rooted

in its Victorian heritage and has a passion for original, great tasting drinks. We strive to use the best quality ingredients, specially procured from around the world in order to deliver a high quality taste. We wanted to create a lemonade that stands out as a great serve alone yet is also brought to life when used as a mixer with premium spirits.” The Original Lemonade flavour is produced in single serve 200ml recyclable embossed glass bottles along with the rest of the family of flavours. The high carbonation helps to reinforce the fresh taste and releases the subtle botanical aromas. The new packaging consists of a powder blue colour to match the award winning range yet to stand out in its own right.

tenderone cocktails - Perfect measures in as little as 3 seconds If you’re interested in streamlining your cocktail making then TenderOne’s award winning cocktail dispense systems may prove just the trick. With the promise of no waste, no giveaways and 100% consistency, your cocktail ingredients can be dispensed in a matter of seconds. Not a pre-mix or post-mix in sight! It’s estimated that bars can waste up to 20% of ingredients when making cocktails by hand during busy periods. The TenderOne system was designed to sit on the bar in much the same way as a beer tap. With up to 32 individual lines, the key ingredients for each recipe are precisely poured into the shaker or glass at the press of a button. The bartender can add as much or as little theatre as time permits; making sure customer focus remains a priority.

“Customers want a great tasting cocktail and they want it now, not in 15 minutes! TenderOne has made this happen.” Hannah Steel, Manager, Canteen & Cocktails. TenderOne’s flagship machine enables the creation of up to 200 bespoke cocktails. Customers can use TenderOne recipes, which have been created by a top mixologist, or they can create and programme their own. All cocktail ingredients are available in handy bag-in-boxes which can be stored in your cellar.

“The TenderOne is a huge help to my barstaff and provides me with peace of mind. I know that my customers are getting the cocktail that they ask for, there’s no room for error.“ Simon Braun, Owner Hideout. TenderOne’s flagship machine enables the creation of up to 200 bespoke cocktails. Customers can use TenderOne recipes, which have been created by a top mixologist, or they can create and programme their own.

One of the key advantages of the TO system lies in the ability for less experienced bar staff to create great cocktails. The dispensers all have touch screens, which illustrate how to build or shake the cocktail, and which glass & garnish to use.

The Bottom Line TenderOne customers have seen their cocktail sales increase by an average of 12% month on month after installation. The figures speak for themselves. With less waste, fewer staffing costs and increased volumes, TenderOne customers can expect to see a substantial rise in

GP. What’s more, real time data registers every drink poured. This provides bars with unrivalled insight into sales & trends and facilitates simple and stressfree stocktaking. TenderOne have different machines depending on your venue. Their customers include pubs, cocktail bars, restaurants, hotels, nightclubs and festivals. This summer their portable version was used to serve thousands of cocktails to party-goers at Privilege Ibiza, the largest discotheque in the world. TenderOne offer a variety of leasing models, with prices starting from as little as £12 a day. For more information please contact TenderOne on: 01753 290353 E mail: info@tenderone.co.uk Or visit: www.tenderonecocktails.com

october/November 2016

Vapour Creations

The cocktail is becoming more and more important as pubs, bars and restaurants look for alternatives to beer and wine to attract customers. A good cocktail menu can help to differentiate one establishment from the countless others that stock today’s ‘standard’ and ‘regular’ drinks. According to the ONS, there is around 27,000 bars, restaurants, hotels and clubs in the UK and all of them compete to attract customers with unique food and beverage offerings. With the average spend in a bar falling in 2012, to £15.30 it’s now hugely important to maximise attraction and offering, encourage new customers to your venue and ensure that those customers are excited by the menu, spending as much as possible. Vapour Creations products can transform your drinks menu and create a unique,

OCTOBER/november 2016

exclusive and exciting point-of-sale that will wow and enthuse customers, generating a memorable experience and a talking point that will help market your venue to a wider audience. It’s now so important to create the ultimate experience for the guest, rather than just making a drink for them, and all over the world, as the cocktail becomes more fashionable, guest experience is drawing huge emphasis from industry management. Vapour Creations can help your bartenders create drinks that look, taste and feel better than the rest, all for the delight of the customer. Vapour Creations supplies food grade Dry Ice and hardware to use safely in bars, clubs, restaurants or at events. Why not use as an addition to your menu over the Halloween season for that added spooky effect.

Vapour Creations also has a high quality mobile molecular mixology bar which can be taken any ware in the UK to bring that added bit of exclusivity to your next event. Please get in touch for further information.

www.vapourcreations.com

Drinks News Soft Drink Feature

The trouble with our new TEETOTAL G’n’T is that it tastes a bit too much like the real thing! 0% alcohol but all of the taste, It’s a great choice for drivers..!

The Temperance Spirit Company proudly introduces the G’n’T - Made from using natural ingredients and bontanicals which can be found in any good gin & tonic - offering an alternative to the health conscious. A sophisticated ‘adult’ drink without the alcohol - A complete ‘teetotal’ option & certainly the driver’s preferred choice. The Temperance Spirit Company History Ian Ackroyd has been in the licenced trade for over 20 years and established very early on that there was a demand for adult soft drink alternatives to fizzy pop or fruit juices for the designated driver or for those who fancied a change from the norm with all the flavour associated with their alcoholic counterpart. After a ‘merry’ discussion with Ian Jowett (pictured above - a former research chemist and doctor of chemistry) and Brendan Duckworth (entrepreneur) the three Yorkshiremen decided to do something about it...

As three typical Yorkshiremen, they all had strong views on how to do it and most unusually they all agreed on what has now become the company’s guiding principles:

Be responsible

PRODUCE a decent quality drink that tastes as good as the real thing. ONLY use natuarally sourced ingredients and botanicals. NEVER use artificial sweetners. MINIMISE sugar content.

For pricing and distribution enquiries, contact us. Samples available.

So the three Yorkshiremen developed the concept -of the teetotal adult soft drink G’n’T being the very first in their range, with many serving suggestions to show it’s versatility as a real alternative - when you don’t fancy alcohol.

Telephone: 01756 649578 sales@ttscompany.co.uk

www.ttscompany.co.uk Twitter: @CoTemperance FaceBook: @ttscompany

Go Teetotal - Order NOW - for Christmas!

and offer G’n’T for The Driver’

september/october 2016

Drink Feature

LONDON COCKTAIL WEEK GOES INTERNATIONAL AS TOP BARS FROM ACROSS THE WORLD COME TOGETHER FOR THE WOODFORD ALLIANCE Woodford Reserve is bringing some of the world’s top bars together this October for ‘The Woodford Alliance’ at this year’s London Cocktail Week to showcase the versatility and quality of this award-winning, small batch Kentucky bourbon.

the bars’ menus were also served, whilst specially-curated music playlists from the bars played to authentically bring the experience to life further for visitors.

The Woodford Alliance saw two leading bars - one from London and one international - combine the best-loved elements of each bar in one venue, in partnership with Woodford Reserve.

“It’s important for us to be present at London Cocktail Week as Woodford Reserve is at the heart of both the international cocktail scene and London’s cocktail scene in particular; it has long been the bourbon of choice for many of the world’s top bartenders and thanks in part to their support, Woodford Reserve is continuing to grow at a phenomenal rate in the UK as consumers discover the great quality, the rich, complex taste and the versatility of the whiskies within the Woodford Reserve range.”

London’s Nightjar kicked off The Woodford Alliance alongside Stockholm’s New Orleans-inspired, Little Quarter. The Punch Room at The Edition London partnered with New York’s British pub-inspired, Lower East Side cocktail bar, The Suffolk Arms. The pop-up ended with East London’s Peg + Patriot collaborating with Amsterdam’s finest, The Tailor. Each night, the experience, staff, decor and bar menu changed, with the drinks list each night including two Woodford Reserve serves created by the participating bars. Light bites based on

OCTOBER/november 2016

Nidal Ramini, UK Head of Advocacy for Brown-Forman, comments:

Woodford Reserve Master Distiller, Chris Morris, who also attended London Cocktail

Week for the third year running, added:

“A big part of my job these days is travelling the world, talking to people from all over about whiskey and spreading the word about Woodford Reserve. It can be tiring but when you see the level of interest and the thirst for knowledge about the category that I saw from bartenders and consumers alike at last year’s London Cocktail Week, it makes it all worthwhile. It’s a complex category with such a breadth of styles and flavours so it gives me real pleasure to help both the trade and consumers get a better understanding of it and to see Woodford Reserve changing people’s perceptions about the American whiskey category for the better.” Woodford Reserve continues to play a large part in the growth of the premium American whiskey category in the UK, with recent CGA data to June 2016 showing 25% volume growth for the brand over the last 12 months.

ZUMA LONDON LAUNCHES ‘ZUMA ZACAPA LIVE SOLERA’ THE WORLD’S FIRST EVOLVING COCKTAIL SYSTEM The award-winning restaurant Zuma London in partnership with Ron Zacapa, the most exquisite tasting rum in the world, launched the first ever ‘evolving cocktail system’ – the Zuma Zacapa Live Solera on the 4th October. A custom designed cocktail installation, the Zuma Zacapa Live Solera, will be installed in London and eight other Zuma restaurants across the world delivering an original cocktail in each restaurant, designed to appeal to local palates and to perfectly complement Zuma’s contemporary Japanese cuisine. This unprecedented system will feature four American oak barrels connected to each other. The first three casks will be individually flavoured allowing the Zacapa rum to trickle through the barrel system, giving the drink a unique and special taste. Zuma London’s exclusive flavours will be nettle tea, raspberry eaux de vie and rhubarb bitters. Once the rum has travelled through the Solera system, it is presented in a chilled glass with a hand-cut piece of ice and engraved with a bespoke ice stamper. James Shearer, Zuma’s Group Bar Manager explains: “We really pride ourselves on the range of sakes, signature cocktails, premium spirits and liqueurs that we offer internationally. The “Zuma Zacapa

Live Solera” will be a perfect addition completely in line with our philosophy enhancing what is already an exciting and vibrant choice of drinks.” Jimmy Barrat, Zuma Global Bar Development Manager, adds: “The beauty of the Zuma Zacapa Live Solera means, whichever Zuma restaurant you visit throughout the world, the cocktail will be unique to its city. In Miami, for example, we have brought together the luxurious Zacapa rum with the flavours of coco nib liqueur, fermented coconut water, Nori and fermented pineapple, to showcase the tropical urban vibrancy of this dynamic city. The tastes and characters of each city will be highlighted in the same way. It’s all very exciting.” Lorena Vasquez, Master Blender for Zacapa added, “We’re very proud of the Solera System slow aging process, which was developed in our beautiful home in Guatemala. So it’s amazing to bring this system to other parts of the world through our partnership with Zumataking the best flavours of that location and marrying them with the rich, warmth of Zacapa rum in nine exciting cocktails.” The Zuma Zacapa Live Solera launched in Miami on September 26th and will be followed by events on: October 4th - Zuma London, Hong Kong, Dubai and New York

October 18th - Zuma Rome and Abu Dhabi October 20th – Zuma Bangkok Zuma Zacapa Live Solera – The flavours Miami – tropical ingredients of the region such as coco nib liqueur, fermented coconut water, Nori and fermented pineapple. London - embracing English charm and culinary favourites with nettle tea, raspberry eaux de vie and rhubarb bitters. Hong Kong - typical ingredients from Asia such as szechuan and pink peppercorns, fennel seeds and duck fat. Dubai - a Middle Eastern essence of kaffir lime bitters, saffron, rose water and camel cheese sherry. New York - celebrating the essence the city’s multi-cultural metropolis with ingredients such as matcha tea, hop bitters and straw macerate. Bangkok - typical ingredients of the region such as ginger & lemongrass liqueur, chocolate & chili bitters and pomelo zest tea. Rome – Italian flavours feature with Nutella distilled rum, cold brew coffee and cheese washed Vermouth. Istanbul – fusion of coffee bitters, “the milk of lions” arak and cardamom rose water. Abu Dhabi – an exotic marriage of date liqueur, pistachio butter and apricot vermouth. Lastly, Zuma Las Vegas – due to open later in the year - will also receive its own Solera System and tailored infusion.

october/November 2016

Drink Feature

OMAR from Taiwan débuts at the Whisky Show 1-3 October The distribution across Europe of award-winning Taiwanese whiskies from OMAR has been assigned to the French company Les Whiskies du Monde. In the UK, Cellar Trends launched OMAR to consumers and trade at the Whisky Show in London 1-3 October, where it presented OMAR Bourbon Cask and OMAR Sherry Cask. Whisky fans will soon be able to buy OMAR through specialist whisky retailers, online and at premium spirits bars. RRP for OMAR Bourbon Cask 70cl is £63, and for OMAR Sherry Cask, £67. OMAR brings diversity and choice to the world of premium Taiwanese whisky, which until now has been dominated by Kavalan as the only alternative Taiwanese whisky distillery. OMAR single malt whisky is distilled by Nantou Distillery, owned by the Taiwan Tobacco and Liquor Corporation (TTL). Founded in 1978, it is situated in central

Taiwan and has produced the OMAR range of single malts since 2008. Their style is a tribute to Scotland and its whisky expertise and heritage, matched with the modern Eastern exoticism of Taiwan and its passion for developing its whisky know-how. OMAR means ‘amber’ in Gaelic.

and it has a competitive price point. OMAR will be an excellent addition to Cellar Trends’ whisky portfolio, and we are very excited to distribute a brand which is already attracting such considerable interest.”

The range comprises two single malts at 46% abv; one aged 100% in ex-Bourbon oak casks and the other in ex-Sherry casks. Both have won awards in leading international whisky competitions. Caroline Pihoue, Brand Manager for OMAR at Cellar Trends, adds, “OMAR whiskies are for whisky explorers as well as connoisseurs of single malt. The brand brings new options to discover for fans of new-world whisky, as there are only two whisky distilleries in Taiwan. We predict strong demand for OMAR Sherry Cask in particular, as the brand’s intense flavour qualities have won strong accolades,

Angostura Rum master distiller launches super-premium 15 year old – London, Manchester, Glasgow, Cardiff Master Distiller John Georges brought the first bottles over from Trinidad & Tobago to present tutored showcases of the range with UK Brand Ambassador Sean Duprey in London, Manchester and Glasgow during September. Their tour came to a conclusion with London Rumfest during October.

Angostura expands its range of rums in the UK with the launch of Angostura 1787 by Cellar Trends.

OCTOBER/november 2016

The Angostura 1787 is an exquisite sipping rum to celebrate the establishment of the first sugar mill in Trinidad in 1787, at the famous Lapeyrouse sugar plantation. It is made from reserve rums from the House of Angostura’s vast ageing warehouses, each of which has been maturing for 15 years in charred oak barrels. The first shipments of Angostura 1787 will arrive in the UK in November and guide retail price is £59.99 for 70cl bottle.

www.angosturarum.com For UK enquiries: sales@cellartrends.co.uk Angostura 1787 is the newest addition to the House of Angostura’s rums. It is the world’s most highly awarded rum range and includes Angostura 1919 8yo and Angostura 1824 12yo - and the ultrapremium Angostura Cask Collection [Cellar Trends most recently launched Angostura Rum No.1 Once Used French Oak in 2015]. Angostura 1787 celebrates history and honours the tradition of excellence established by the House of Angostura. Combining traditional ageing skills with contemporary blending expertise, it is a multi-faceted sensory spirit.

HAIG CLUB™ SINGLE GRAIN SCOTCH WHISKY INTRODUCES

A NEW PRINT ADVERTISING CAMPAIGN FEATURING BRAND PARTNER AND GLOBAL ICON DAVID BECKHAM The first print advertising campaign for Haig Club Clubman has been unveiled. The new Single Grain Scotch Whisky was announced last month and has already received accolades from whisky experts for its taste. The print campaign was photographed by award-winning fashion photographer Glen Luchford who brought an engaging, contemporary aesthetic to the adverts that reflect the stylish take of HAIG CLUB on Scotch. David Beckham is pictured holding

a Haig Club Clubman mixed with cola, sharing a moment with friends against the Miami skyline at dusk. Ronan Beirne, Global Marketing Director for Haig Club commented: “These adverts aim to disrupt the status quo of the perceived places and occasions people choose to enjoy Scotch and spotlight our latest variant as a brand rooted in style and sociability. This unique approach is how we will continue to drive the vibrancy and momentum of the category.” David Beckham commented:

“Working with Glen to bring our vision for Haig Club Clubman to life was fantastic. We are excited to continue the legacy of the House of Haig and introduce this amazing new whisky to the world.” The advertisements will begin to roll out this month. Haig Club Clubman (70cl / RRP £25) is currently available in stores in GB. Welcome to a new world of style and taste – please enjoy responsibly.

october/November 2016

Drink Feature

Jefferson’s 20th anniversary experimentations

Barrel aged cocktail competition & innovative 20cl Wood Experiment sets Jefferson’s rolls out its challenge to more cities in the new Jefferson’s barrel aged cocktail competition, with Birmingham, Edinburgh and London battling it out. 2016 will be the second year of the competition, and leads the UK celebrations in the run-up to Jefferson’s 20th Anniversary next year. Already 30 invited bartenders have signed up for the heats hosted by Cellar Trends. Original cocktails using Jefferson’s Small Batch Bourbon will be judged after 45 days ageing in mini 5-litre American oak barrels. The overall winner will enjoy a trip to the home of Jefferson’s, Louisville USA, to join celebrations marking 20 years of Jefferson’s in 2017. For bourbon adventurers, Cellar Trends also releases sets of Jefferson’s Wood Experiment Collection 20cl flasks, which are the culmination of a four year project. Trey Zoeller, Jefferson’s Founder and Master Blender, will host the landmark 20th anniversary prize trip. The inspiration behind the barrel aged competition reflects the experimental proposition which is intrinsic to the character of all Jefferson’s creations. One of the brand’s most recent limited edition bottlings became established in the UK over 2016 - Jefferson’s The Manhattan Barrel Finished Cocktail. Another innovation – Trey Zoeller’s intrepid adventure to age whisky on the

OCTOBER/november 2016

water – is The Jefferson’s Journey which recreates and celebrates bourbon’s first voyage*. Jefferson’s Wood Experiment Collection In November 2016, Cellar Trends will launch these innovative sets in the UK, as the first international market. Over 20 months, Trey Zoeller selected fully matured 4yo straight bourbon whiskey and aged it in one of 13 different experimental environments, from extralarge toasted barrels to standard charred bourbon barrels or wine casks, with stave or cube inserts. Each resulting spirit has distinctive flavours, including ‘Southern Spice’ to ‘Cinammon Apple’. They are boxed in sets of five bottles of 20cl, with a selection of 5 of the 13 different experiments in each set. The two different box sets to be available in the UK feature 10 experiments out of the 13: box set 1 with experiments 1,4,5,10 & 11 and box set 2 with experiments 2,6,9,12 & 13. A limited quantity will be sold mainly online with RRP of £113. The barrel aged cocktail competitions Cellar Trends welcomes spectators. Birmingham, 25 October, 2 to 5pm, The Bureau, 110 Colmore Row, B3 3AG Edinburgh, 27 October, [time and Location to be confirmed] The winner of each progresses to the London heat & final, 31 October, 12 to 3pm, Nola, 66 Rivington St, London EC2 3AY The competing bars include: Birmingham - Rub Smokehouse,

The Edgbaston, The Church, Ginger’s Bar, The Bureau Edinburgh - Tigerlily, Badger & Co, Tonic, No.8 Lister Sq (Edinburgh) / Porter & Rye, The Finnieston (Glasgow)… London - MASH (Soho), Oskar’s bar/ Dabbous (Fitzrovia), Victory Mansion (Dalston), Little Bat (Highbury), Three Six Six (Battersea) Caroline Pihoue, Jefferson’s Brand Manager at Cellar Trends, adds,

“Knowledge, experience and experimentation are very much part of the excitement of the Jefferson’s brand. We are delighted by the number of bartenders who have embraced this approach in the barrel aged cocktail competition. It very much reflects Jefferson’s own bold and innovative approach to blending and ageing. For the moment, we all just have to be patient and wait through the 45 days of ageing. Only each bartender is able to taste during the ageing period to see how their cocktail is evolving.” *Trey Zoeller and The Jefferson’s Journey – Currently on route, two barrels of the finest Jefferson’s are strapped on a boat travelling down the river from Louisville to New Orleans, where it then continues on to Key West and then finally to New York.

Drink News

CALEDONIAN LAUNCHES BLACK BEER INSPIRED LAGER Caledonian Brewery extends its range of beers with modern take on a historic style: Dark Light Dark Light, 4.7% ABV, is a brand new innovation from Caledonian Brewery that takes its inspiration from the first lagers ever brewed. With a dark malt character, but light crisp refreshment, Schwarzbier or ‘black beers’ were originally brewed in southern Germany with the colour coming from the dark malts. This inspiring classic brew formed the basis for Caledonian’s latest and boldest creation. Now available in the on-trade, this latest addition becomes the first black lager within Caledonian’s range, and is unlike any beer within their current product offering. In total contrast to its dark bold look, consumers will be pleasantly surprised by an initially fruity flavour; however this is quickly balanced by a creamy, more bodied experience,

making it ideal for those drinkers seeking a beer which broadens their horizons. Craig Steven, Caledonian’s Beer Manager and Beer Academy Sommelier explains:

“Dark Light is our fresh and modern take on the historic Schwarzbiers of southern Germany. It really does have it all - some fruity tones initially, followed by clean bittersweet notes of dark malt, chocolate coffee and vanilla, within a medium bodied, creamy mouthfeel and a crisp dry finish. We’re certain this fresh yet historic style will be a hit with punters looking for something a bit different.” Dark Light is currently available to order on draught.

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Tech News

Versatile new background music system creates just the right atmosphere – virtually anywhere A background music system delivered on a powerful tablet platform has been launched by music entertainment specialists NSM Music. The icon BGM is ideal for anywhere unattended background music is needed and, used strategically, creates instant atmosphere for pubs, hotels, restaurants, and larger retail centres, as well as being suitable for venues and themed events. The icon system is available on an 8 or 10 inch tablet operating on the Android system and it’s supplied with legally sourced music content, providing the user with access to more than 150,000 tracks. The management system enables users to set up their own playlists and audio line output enables connection to an amplifier or speakers. Users can create playlists quickly and intuitively and up to 3,000 tracks can be stored locally at any time. Touch and slide selection and multi- string selection (genre, decade, mood, etc.) and multi-zoning options make the icon ideal for pubs, clubs, restaurants and hotels, as well as the retail sector.

“The icon is an innovative marketing tool for making sure customers and guests feel comfortable and ensuring the right atmosphere is created for an event or environment,”

says NSM Music’s Sales Manager Alex Kirby.

“It also has the options for audio advertising. Its amazing versatility means you can play jazz in the Jacuzzi, bhangra in the bar and something soothing in the quieter areas – all at the same time,” adds Alex.

OCTOBER/november 2016

“In fact it can play up to five playlists at the same time. By creating MP3 audio adverts on a PC and then linking the tablet to the PC for download, users can then specify how often they want adverts to play,” explains Alex. “The BGM will play a loop of adverts, like a radio station does, say every 30 minutes or whatever time interval is set.”

The icon can be purchased with or without an additional kit that comprises a wall bracket, blue tooth adapter and leads. More details are available at:

www.icon-music.co.uk

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Drink News

BOMBAY SAPPHIRE® LAUNCHES A SERIES OF EXPERIMENTAL TASTE AND SENSORY EVENTS ENTITLED ‘THE GRAND JOURNEY’ ACROSS EUROPE

The world’s most premier gin will embark on a six-city tour that is set to re-invent and challenge conventions of taste. BOMBAY SAPPHIRE®, the world’s premier gin, announces the launch of The Grand Journey, a one-off immersive drinking and tasting experience that pushes the boundaries of artistic expression in redefining traditional mixology and culinary conventions. Created by the House of Bombay and leading design talent The Robin Collective, The Grand Journey celebrates the beauty and richness behind the creation of BOMBAY SAPPHIRE.

seen in Antwerp, London, Madrid, Barcelona, Berlin and finally in Amsterdam. The Grand Journey arrives in London on 17th October and will be stationed at The Bike Shed on Old Street. BOMBAY SAPPHIRE is working in collaboration with avant-garde talent that includes The Robin Collective (Purveyors of Curious Events and Experimental Food) and Canadian mixologist Geoff Robinson (known for his creative work at Happiness Forgets, listed in the ‘50 Best Bars’) to create an interactive story and unique interpretation for BOMBAY SAPPHIRE.

A virtual passage around the world, The Grand Journey is inspired by the 10 beautiful botanical locations used to create BOMBAY SAPPHIRE with consumers virtually travelling from Morocco to Murcia, Spain to Saxony, on a journey that fuses the worlds of art, food and visual design.

Guests will be entertained for one hour as they voyage into the world of BOMBAY SAPPHIRE and the ingredients that make BOMBAY SAPPHIRE. Guests will be welcomed by a cast of characters including a Train Guard who will host each event and use botanical locations to reveal a different flavour to tell a new story.

The Journey: The Grand Journey is a global creative project that will roll out across six European cities, bringing a truly worldly interactive journey to a wider audience. The tour will take place from October to December 2016 and can be

The serves and taster dishes created by The Robin Collective will be presented in a multi-sensory manner, meaning that moving images are projected onto the surrounding walls; music, fragrance and lighting match the individual offerings; and the service of

OCTOBER/november 2016

many courses will involve mini theatrical performances from staff. John Grieveson, Global VP BOMBAY SAPPHIRE, comments “BOMBAY SAPPHIRE is known for supporting and enabling artists to express beauty in any medium. The Grand Journey is an exquisite physical manifestation of our passion and an homage to the arts. We are truly excited to be bringing this event to Europe in the hope that it will inspire bright and curious trailblazers who are transforming the very way we see the world.” The Serves and Dishes: On board the train, an array of serves created by The Robin Collective includes Orris Root mist and colour-changing palate cleansers. A table of up to six people can be reserved for each sitting. Guests can purchase a ticket from: thegrandjourney.eventbrite.com The Grand Journey campaign from BOMBAY SAPPHIRE arrives as the brand continues to enjoy success in the UK with value growth of 19.8% in the on-trade and +21.3% in the offtrade, compared to category growth at 11.2%. Phone: 020 3757 6800 E-mail: bombaysapphire@publicasity.co.uk

Drink Feature

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Pimm Reaper 50ml Pimms Blackberr y & Elderflower 1tbsp Honey Franklin & Sons Cloudy Apple & Rhubarb Cinnamon Stick Combine all ingredien ts into a cocktail shaker. Shake and ser ve over crushed ice. Garnish with dried orange peep and cinnamon.

Spiced Pumpkin 25ml Orange Juice 1.8tsp Ground Nutm eg 1tbsp Honey 2tbsp Pinapple Juice Franklin & Sons Clo udy Apple & Rhubarb Cinnamon Stick Add all ingredients to shaker, Shake an d serve over crushed ice. Garnish with cinnamon stick and lemon slice.

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OCTOBER/november 2016

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brockmans gin - bold and

fashioned with passion

There is nothing old-fashioned about this latest winter cocktail from Brockmans Gin – the ‘Brockmans Bold Fashioned’. This very contemporary take on a cocktail which is traditionally made with bourbon or American whiskey is a sophisticated yet simple cocktail. The dazzlingly delicious berry notes in Brockmans, mingled with bitter-sweet Valencian orange peel, coriander and a host of other botanicals are perfect complemented in this cocktail with intriguing hints of rhubarb.

The rhubarb Amara in this recipe, combined with two varieties of bitters, one of them rhubarb bitters and the other the more familiar Angostura bitters, makes for a cocktail like no other – appropriately enough for Brockmans, often described as ‘the gin like no other’.

Recipe: Stir in mixing glass. Serve over ice in a Collins glass, garnish with a twist of orange zest studded with cloves.

Brockmans, a 40% ABV spirit, is the fastest growing super-premium gin in the UK and in Spain. The Brockmans Bold-Fashioned • • • •

45ml Brockmans 10ml zucca rhubarb Amaro 3 dashes rhubarb bitters 2 dashes Angostura bitters

www.brockmansgin.com

october/November 2016

Tech News

A touchscreen entertainment system that goes walkabout!

The UK’s most popular touchscreen entertainment system, Mediatheme’s Entertainer system, is now available on Android and iPad tablets. The traditional desktop version of The Entertainer features a simple to use touch screen providing instant access to a huge variety of features and allows total control of entertainment programmes, including the ability to plan events calendars and increase revenue. Advertising templates provide the ability to create still or video animated adverts in a few minutes, promoting food and drink, forthcoming events and parties, or third party suppliers such as taxi firms. Crammed with music, videos, karaoke, bingo, race nights, quizzes, games and advertising features, the new tablet version has all the benefits of its desktop version designed to help drive footfall, increase dwell time and maximize customer spend in a wide range of venues including pubs, bars, restaurants, clubs, holiday parks, hotels, university campus venues, and cruise ships. It features a simple to use touch screen providing instant access to a huge variety

OCTOBER/november 2016

of features and allows total control of entertainment programmes, including the ability to plan events calendars and increase revenue. The new tablet version provides user mobility that improves interaction with customers - instead of always being behind a desktop console, venue hosts are free to move around and establish a rapport with customers.

as well as the latest video hits, new and classic karaoke tracks, and new quiz questions.” Scott Williams, Mediatheme Operations Director.

“This latest innovation means the system delivers even more than before, not just in fun and music but in user and customer experiences. It retains all the benefits of the desktop version, including advertising and the ability to use split room zoning. It’s fun to use, especially among smaller audiences and groups, where it’s possible for a compere to move around freely and easily. There’s a monthly update service, ensuring each system has the very latest chart music releases and customer requested songs,

To book a a free demonstration call: 01572 771363 or visit:

www.mediatheme.com for more information.

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october/November 2016

Drink Feature

Global Brands, the UK’s leading independent drinks business, showcases premium Ready to Serve (RTS) cocktail brand London Rd with Venue Insight. The brand offers consumers the authentic taste of the Mojito, the Cosmo and the Singapore Sling, crafted by expert mixologists and packaged in jam jars featuring designs bespoke to each flavour. Justin Horsman, Global Brands Marketing Controller, explains the unique offering: “London Rd Jam Jar Cocktails celebrate the phenomenal role that London played in the early cocktail scene. Long considered an American invention, there is evidence to suggest that the cocktail’s roots can actually be traced back to 18th Century London.” The cocktail scene has flourished in recent years, with over three quarters of British bars now selling cocktails. London RD champions the global reach of the mixology trend by celebrating the real heritage of classic cocktails within each flavour’s design. The Cosmo label features the night-time silhouette of the New York sky line, the Mojito takes its design cues from 20th Century Cuba whilst the Singapore Sling a represents the Mempat Tree which embodies the floral nature of the Garden City. The London Rd Cuban Mojito opens with a sharp punch of lime, which is replaced by sweet notes of brown sugar and white rum before fading to the cooling tones

All comments are provided by Justin Horsman, Marketing Controller at Global Brands.

of fresh mint. The New York Cosmo draws sweetness from zesty orange, finished with vodka tones balanced by tart cranberry juice and sour lime flavours. Finally, the Singapore Sling serves up an initial fruity burst of sweet cherry, orange and pineapple flavours which is balanced by the zesty lime, bitters and botanicals of the London Dry Gin. London Rd cocktails offer operators a premium, crafted cocktail serve with the perfect amount of theatre that take only 30 seconds to prepare. These jam jars are the ideal solution for bars with less experience and time to create interesting serves on a busy night.

The range is available nationwide in Carlsberg, Matthew Clarke and Morton’s. [1] Source: CGA 2014 Mixed Drink Report.

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Justin Horsman explains:

“The key with any great cocktail is to ensure that every flavour plays its part. London Rd Jam Jar cocktails were developed with painstaking care to ensure that the real cocktail flavour can be delivered in a ready to drink format. The cocktail scene has flourished over the last 10 years and this is not just seen in the bars and clubs of Shoreditch but across the country with 57% on-trade venues now offering cocktail menus.[1]”

www.londonroadcocktails.co.uk

Temporary Catering Facilities During Refurbishment

Suppliers of

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

temporary catering facilities and foodservice equipment.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right â&#x20AC;&#x201C; Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

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

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

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www.mk-hire.co.uk

Go Teetotal - Order NOW for Christmas!

october/November 2016

Drink Feature

SLINGSBY GIN TOASTS TO BUSINESS SUCCESS Harrogate based artisan gin producer, Slingsby, is celebrating a national listing with the New World Trading Company.

Champagne Bar in Leeds, where she worked closely with the Slingsby team on menu serves and pioneered their Leeds Loves Cocktails partnership in June.

The London Dry Gin, which was launched in September 2015, will now be available in The Botanist nationwide. This includes bars in Manchester, Birmingham, Alderley Edge and Leeds.

Hannah said: “I was introduced to Slingsby from an early stage and it’s been really interesting to see the brand grow over the last 12 months. I’m delighted to be joining the team at such an exciting time and can’t wait to assist in telling the brand story to the Northern trade and beyond.”

The listing comes as the Spirit of Harrogate Ltd, makers of the small batch produced gin, have achieved a number of milestones to mark Slingsby Gin’s first birthday. This includes the release of a Navy Strength variant, a number of award wins and the recruitment of two new mixologists. Louise Hammond, 22, joins the Slingsby team to support current mixologist, Alex Hanson, with in-store tastings at the gin’s exclusive retail experience, the Spirit of Harrogate, and ontrade training and cocktail and drink development. With a European Bar School Diploma, Louise has previously worked with Burleigh Gin. Hannah Thurston, 23, also joins the team as Brand Ambassador to assist with seeding in the North, primarily in Leeds, Manchester and York. Hannah was previously General Manager of Epernay

OCTOBER/november 2016

Within its first year Slingsby has sold over 16,000 bottles, won a double gold medal at the New York Wine & Spirits Competition, won two gold medals at The Spirits Business Gin Masters, won a silver medal at the San Francisco World Spirits Competition, has been selected as one of just three gins at Michelin-starred restaurant, L’Enclume, and has been Harrods’ fastest selling gin since its listing last Christmas. The gin maker recently added a Navy Strength variant to its portfolio, joining Yorkshire Rhubarb and London Dry, following popularity from visitors sampling variants at the gin’s exclusive retail experience, Spirit of Harrogate. Marcus Black, Co-Founder & Managing Director, said: “We set out just one year ago from now with ambitious plans for

growth and we’re delighted to have succeeded with our launch plans. “Our expanding team is testament to our continued growth and development and we’re delighted to be welcoming Louise and Hannah onto our passionate team.” Mike Carthy, who like Marcus is CoFounder and Managing Director, added: “The Botanist listing is just an example of a fantastic year of growth and awards for the brand. Our growth plans don’t stop here, the next few months include a number of activations in the capital and a national high-end retail listing. Watch this space.” Inspired by William Slingsby who discovered the unique and restorative properties of the Tewit Well in Harrogate, half of Slingsby’s 24 botanicals have been grown in Harrogate’s Rudding Park Hotel Kitchen garden and every botanical has been meticulously chosen with the beautiful and restorative nature of Harrogate at the heart of the gin. The ingredients are combined with spring water drawn from the Harrogate aquifer.

For further information about Slingsby Gin and the Spirit of Harrogate visit:

www.wslingsby.co.uk

Vehicle & Logistics Feature

So, you need to hire a vehicle, great! First thing’s first you need to know what you’ll be using it for. OK, so you probably already know that but depending on what you’re using it for changes the type and size of the vehicle. There’s no point hiring a vehicle larger than you need and paying more for it. Here, at SHB Hire, we stock all vehicle options and sizes from cars, CDVs, LCVs, box vans, tippers, various temperature controlled vehicles and even golf buggies, ATVs and specialist HGVs. We can even boast to having Europe’s largest fleet of 4x4s; our fleet is rather diverse. If your vehicle knowledge is minimal, and we understand not all people are obsessed with vehicles like we are, then our experienced and friendly hire controllers are able to guide you to the correct vehicle for your needs. What’s included? Not all vehicle hire companies offer the same thorough package as SHB, so make sure you’re getting everything you need. We have nearly 50 years’ experience in the hire industry covering all market sectors so fully understand what is important to you. This is why we don’t just hire you a vehicle, we also provide our own breakdown and maintenance cover. Using our national fleet of mobile technicians we are able to respond to call-outs within 60-90 minutes of receiving your call. Our mobile technicians’ vans are equipped with vehicle diagnostic equipment enabling them to repair vehicles at the side road. Our mobile technicians are also authorised by leading manufacturers to carryout repairs that would normally require dealer attention, saving your business valuable time.

We can also provide 24/7 maintenance support with the addition of having on-site technicians in case an emergency does happen. Delivery or Collection With a lot of hire companies you are expected to take time out of your day to go and collect your vehicle from one of their branches which can often mean a two person job and it being time consuming. We understand that you’re busy; you don’t have the time or want to make the journey to collect the vehicle. We have strategically placed depots throughout the UK where we store our fluid fleet of 14,500 vehicles and will move them around the country depending on seasonal or customer demands. We use our in-house logistics fleet to deliver and collect vehicles from any location within the mainland UK. On delivery of the vehicle one of our trained and experienced delivery drivers will carry-out a vehicle check with you to agree the condition of the vehicle, check the fuel level and answer any of your queries. During the vehicle delivery process the driver will also go through some familiarisation training, showing you where the controls are situated and how to operate any additional machinery. Collecting the Vehicle As with the delivery we will use our in-house logistics fleet to collect the vehicle from a convenient location and at a time which suits you, whether it’s your business premises or from an event or festival. We won’t make you take time out of your busy schedule to drop the vehicle back to us.

To further ensure you’re kept on the road we have a breakdown support network so if you’re affected, no matter where you are in the UK or what time it is, we can get you back on the road as soon as possible.

During the collection of the vehicle our experienced delivery driver will carry-out an off-hire check with you to, again, check the vehicle condition and fuel level. A lot of hire companies can excessively charge you for any exterior or interior damage; we use the BVRLA fair wear and tear guidelines so will only ever charge the estimated amount. The majority of our vehicles are operational and we are adamant that this will always be taken into account when we collect a vehicle.

We are also able to use our experienced staff for large events or festivals to offer project management for the whole vehicle operation.

We’re here to provide all your vehicle hire needs from one company, making your life easier.

OCTOBER/november 2016

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Venue Insight

For most events involving staff and clients, companies spend ages deciding on a special theme, and then a chunk of budget decorating the venue in this theme. December is traditionally quiet for business events, but why not choose Christmas as your theme, and head for some of the many venues in Guildford and Surrey that will already be decked out in the Christmas tradition.

a traditional guildford christmas

There is now a strong trend for ‘join-theparty’ events, where businesses can book just one table or more and join a much larger event, including all the trimmings of the festive season – with the added bonus of networking opportunities with the neighbouring tables. Other meeting rooms in the venue continue to be available for the business end of the meeting to take place during the day, and then the celebration of achievements with staff and clients in the evening. Surrey Sports Park have a range of function rooms for private dining, with tempting festive menus available throughout December from just £11.50

OCTOBER/november 2016

per head. The Holiday Inn Guildford is just next door if you want guests to stay overnight. The Hogs Back Hotel and Spa has the perfect space in their newly refurbished Park Suite with all the perfect ingredients to ensure your party goes with a bang. You can take a spin on the dance floor or a gamble on the black jack table, there is plenty on hand to make a successful Christmas celebration of the year’s hard work. With 96 rooms, overnight stays and even a session in the spa adds to the all-round treat for

staff and customers. RHS Wisley is installing a heated marquee at their Hilltop venue with real Christmas Trees, a ski themed drinks reception area and dance and dining area. The venue can be exclusively yours for the evening and can accommodate 150-200 people – there are even golf buggies to transport guests to the party area. At Holiday Inn Kingston South you can experience the glamour of the Great Gatsby in their themed nights. Travel back in time to the golden twenties with a

themed Christmas party with an art deco inspired makeover and all the toppings of the best Gatsby Party. Book exclusive events, or join larger events to experience the decadence of this bygone era! What could be more magical that celebrating Christmas with staff and clients at Denbies Vineyard â&#x20AC;&#x201C; sparkling lights transform the magnificent conservatory, reflecting the glowing

starry night above â&#x20AC;&#x201C; you can also dance the night away in their vaulted candlelit cellar, or dine in the Gallery Restaurant which overlooks the 265 acres of vineyard. This restaurant is ideal for smaller parties of up to 60 guests. For more information on Christmas Parties in Guildford and Surrey go to:

www.visitguildford.com or follow us on Facebook and Twitter.

october/November 2016

Food News

frima varioCooking center multificiency The latest multifunctional cooking equipment relieves the pressure on space in pub and bar kitchens, as one piece of equipment can do the job of several separate items. Plus, the advantage of multifunctional equipment is that it doesn’t stand idle. The Frima VarioCooking Center Multificiency can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. It can be used for fried foods, pasta, rice, sauces, casseroles, curries, omelettes, pancakes, custard, cottage pie and bolognaise sauce. Plus, it’s up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. To bring fast cooking technology into more kitchens Frima has introduced the 112T, a table-top version of the full-size Frima VarioCooking Center Multificiency. The 112T is up to four times as fast, and saves up to

OCTOBER/november 2016

40% in energy, compared to conventional appliances. From 0°C, the pans reach a temperature of 200°C in just 2 minutes and can boil 60 litres of water in 12 minutes. Measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving it the same capacity as its larger stablemate, the VCC 112. The 112T can replace kettles, bratt pans, large cooking pots, fryers and griddles, saving 30% or more space in the kitchen. The 112T can be used to cook items as varied as burgers and chips or curry and rice, then be cleaned and turned around in just a few minutes ready to cook custard for desert, with no flavour transfer. It can prepare 60 litres of soup, 100 portions of battered cod, 50 kilos of chicken stir fry or 80 litres of custard, per hour, in the twin pans. It can be used anywhere. On a table, a work surface, a central cooking block, a production area… wherever it’s needed. It’s just as

versatile as the established VarioCooking Center models, but is great for kitchens pushed for space as it needs a much smaller installation area. All the VarioCooking Center’s processes are fully automatic, they cook without the need for monitoring and with no chance of sticking or scorching. Multifunctional equipment also offers caterers a chance to be greener because it takes up less space in the kitchen than a bank of separate appliances, which means a smaller kitchen footprint and savings on extraction systems and overall running costs. Traditional and older equipment is often less energy efficient so caterers should look at how much their existing equipment is costing them to run. For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on: 0845 680 3981 email: info.uk@frima-online.com or visit: www.frima-online.com

Venue Insight

Ragged Edge creates disruptive brand for new City venue

Integrated branding agency Ragged Edge has created a brand strategy and identity for disruptive new City venue, WE ARE BAR, which launched in October. Design with substance The brand was brought to life across a suite of menus, brand collateral, photography and a website: www.wearebar.com

The name WE ARE BAR is designed to be inclusive, bold and memorable. Putting customers first WE ARE BAR owner Kornicis, led by Richard Stringer and Ian Banks, launched its first site last week in Bishopsgate in the heart of The City of London. Kornicis plans to roll out the new WE ARE BAR brand in other Central London sites before moving out into the London villages and further into the commuter belt. The aim is to create a group of bars dedicated to putting their customers first. Confident and bold Focus groups and interviews enabled the team to understand WE ARE BAR’s audience and forge the brand around their needs. The name WE ARE BAR takes inspiration from the beat of the city: the venture was built from the ground up to meet the unique needs of those who live and work in urban environments. The visual identity took its lead from the name, with a bold, energetic and direct approach.

OCTOBER/november 2016

Inclusive, neighbourly and wholehearted Max Ottignon, Co-Founder of Ragged Edge, says: “We wanted to put down a marker with a bold, disruptive and memorable name. A statement of intent that would underpin the entire brand. “It’s a name that feels inclusive, neighbourly and wholehearted - a perfect expression of our strategy that set out to give the brand a point of difference rooted in genuine substance. “The name also led us to a highly distinctive tone of voice, with copy forming a fundamental part of the identity – a rarity in the category.”

A bracket device repeated in the interiors communicates inclusiveness, while a typographic-led system provides a distinctive tone of voice. The primary typeface, Anzeigen Grotesk is no nonsense, confident and direct, and was selected to match the bold tone of voice. It’s supported by Berlingske Serif, which was chosen for its character and legibility in the low light of the bar. A set of illustrations for wall posters were commissioned from artist Luis Dourado to reflect the brand idea ‘The Beat of The City’ and juxtapose escapist imagery with photography of the city. Colours used in the design touchpoints include a premium dark green, paired with a more contemporary light green and gold highlights. Ragged Edge worked closely with Grapes Design to ensure the

020 7256 7279 enquiries@wearebar.com

interiors and design worked together harmoniously. Defining every element Richard Stringer, CEO says: “We are building a brand to raise the bar for drinking in the city and asked Ragged Edge to help us to define, name, create and build it. In WE ARE BAR, we have collaborated on a fresh and exciting new concept which will be very successful. “Ragged Edge guided us through every step of the brand creation process and their strategic, customer-focussed approach made all the difference. The results speak for themselves.”

As the WE ARE BAR concept expands into new sites, Ragged Edge will continue to work with the brand to bring it to life. About Ragged Edge We’re an integrated branding agency that believes in the power of integrity. We partner with ambitious businesses to define their most compelling truths. And we use them to create deeper, richer brands. Brands with the breadth to work wherever their customers are. Locally and globally, on and offline, today and tomorrow. We call this branding with substance.

Follow Ragged Edge on Twitter @Ragged_Edge, or on Instagram at ragged_edge or visit:

www.raggededge.com Find Us WE ARE BAR, 155 Bishopsgate, London, EC2M 3TQ. Nearest station Liverpool Street. Opening Hours Mon - Wed: 9am - Midnight Thu & Fri: 9am – 2am Saturday: 10am - 2am Sunday: Available for exclusive hire For bookings & events, please call Priya on 07834 688 106 or email Priya.chopra@wearebar.com

october/November 2016

Food News

Parsley in Time serves up a creative Christmas cracker Festive portfolio includes tableware, glassware and even crackers for restaurants and hotels. The table is the centre piece of Christmas festivities. With operators looking for the right crockery, glassware and decorations to showcase their festive menus, Parsley in Time, leading distributor of tableware and light catering equipment, has put together a comprehensive portfolio of Christmas ideas to help make a real point of difference. From eye-catching tableware to on-trend glassware, Parsley in Time even supplies the crackers, making it a one-stop-shop for everything for the Christmas table. The right style of tableware helps to showcase the skill and creativity of the dish, as well as showing the food off to its best advantage. Parsley in Time offers a choice of sizes, shapes, colours and styles of tableware. One of the highlights for Christmas 2016 is its Churchill Stonecast Triangle Bowl in spiced orange. Each bowl is individually hand-painted, with the

Above: Parsley in Time’s Christmas 2016 portfolio includes the Churchill stonecast spiced orange triangle bowl. colour combination of spiced orange and golden brown designed to enhance food presentation and add warmth and rustic charm to the Christmas table. The Christmas portfolio also features a huge choice of champagne flutes, wine and cocktail glasses. For example, Parsley in Time’s entry-level Riedel Degustazione range offers classically simple, high-quality wine and champagne glassware that is beautiful, functional and very reasonably priced. To finish off the table Parsley in Time supplies party favourites including the

obligatory Christmas crackers. The company’s Deluxe crackers, handmade by Swantex, are available in a range of colours with a choice of traditional and contemporary designs to suit the venue and tableware. Each cracker contains a high-quality gift, a colourful hat, a variety of conversation starters and interactive party games. For details of the full portfolio, along with creative Christmas advice, contact Parsley in Time on: 020 8317 5080 or email: info@parsleyintime.co.uk Parsley in Time offers same-day or next- day delivery, depending on time of order and location, on a huge range of products. The company specialises in the unusual and non-standard – it even offers an individual Concierge Service to source exclusive table top products for customers who can’t find them elsewhere.

For more information, and to shop online, visit:

www.parsleyintime.co.uk

Authorised and regulated by the Financial Conduct Authority [Telephone calls may be recorded and monitored]

OCTOBER/november 2016

Contemporary charm and industrial styling for hotels, bars, pubs and restaurants. Visit our showroom in Staffordshire or browse the full range online today.

Did you see Peppermill Interiors at The Bar & Pub Show at Olympia in October? Weâ&#x20AC;&#x2122;ve got some more fantastic images from the show on our website.

www.peppermillinteriors.com | 01543 375872 | sales@peppermillinteriors.com Unit 6, Ring Road, Zone 2, Burntwood Business Park, Burntwood, WS7 3JQ Peppermill Interiors is a trading name of Peppermill Antiques Ltd.