Bar February 2026

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FEBRUARY 2026

As we step into the heart of the year, we’ve curated an issue that celebrates the art of hospitality from both a culinary and beverage perspective, exploring the dynamic world of food and drink pairings while also shining a spotlight on the world of wine.

Our first feature takes you on a journey into the evolving world of food and drink pairings. In a time when innovation is key, we’re diving into how leading brands are pushing boundaries in pairing techniques and making this complex art form accessible to both professionals and guests alike. With the rise of global trends, more venues are looking to refresh their approach – whether it’s pairing a lesser-known spirit with gourmet dishes or creating unexpected and delightful combinations. The possibilities are endless, and we’re here to guide you through the most exciting developments.

Next, we’re turning our attention to wine and Champagne in our exclusive spotlight feature. This month, we chat with top sommeliers and wine experts who share insights on simplifying and reinvigorating your wine lists. We’ll explore how you can elevate your offerings in 2026 without overwhelming your guests. From curating exceptional pairings to introducing lesser-known but fantastic options, it’s all about bringing out the best in every bottle.

In our BMA pages, we’re thrilled to reveal the official list of winners from this year’s prestigious awards! The ceremony brought together the finest talents in the industry, and we’re excited to share the unforgettable cocktails served that night in an exclusive New Creations feature. These bespoke drinks, crafted by our 2025 BMA Best Mixologist Winner, Nepheli Akrivopoulou, in partnership with our amazing brand sponsors, embody the creativity and craftsmanship that our industry is renowned for. If you weren’t able to attend, don’t worry – we’ve got you covered with all the details from the night!

Whether you’re seeking to refine your menu, find new inspiration, or simply revel in the beauty of a perfectly paired drink, we’ve got everything you need to stay ahead in this ever-evolving world of hospitality.

Enjoy!

EDITOR-IN-CHIEF

Eleasha Pritchard ep@cimltd.co.uk

PUBLICATION MANAGER

Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis jazmine@cimltd.co.uk

10 HOSPITALITY HEROES

With a 204-year-old legacy in his hands, Nicolò Luxardo is the seventh-generation steward of the iconic Luxardo brand. In the UK, he’s proving that heritage and innovation can thrive side by side behind the bar.

13 BAR MAGAZINE AWARDS

We announce this year’s amazing award winners and showcase the exclusive cocktail menu by 2025 Best Mixologist Nepheli Akrivopoulou, celebrating the creativity and craftsmanship of the industry!

25 FOOD & DRINK PAIRING

Explore expertly crafted ideas that help you design exceptional dishes and perfectly paired drinks, ensuring every bite and sip delights your guests.

42 VENUE OF THE MONTH

ACCOUNT MANAGER

Harrison Hume hh@cimltd.co.uk

HEAD OF DIGITAL

Xhulio Bishtaja digital@cimltd.co.uk

CREDIT FACILITIES MANAGER

Gwen Lee

creditcontrol@cimltd.co.uk

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

This month’s featured venue, the Bourbon Bar at JW Marriott Grosvenor House, offers a masterful bourbon journey in the heart of London, blending rare collections, expert curation, and immersive tasting experiences.

49 A SPOTLIGHT ON: WINE & CHAMPAGNE

We look to the world of wine and champagne, bringing you the latest trends, innovations, and exciting developments shaping the category.

60 HOSPITALITY AROUND THE WORLD

Saikindō at Four Seasons Abu Dhabi is an immersive listening bar where expertly crafted cocktails and curated music create a multisensory experience, with Beverage Director Marco Corallo sharing how it blends Japanese traditions with Middle Eastern luxury. 10

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

DESIGN & PRODUCTION

James Taylor

Grant Waters

DIRECTOR

Tom Woollin

MANAGING DIRECTOR

John Denning

HOSPITALITY BUSINESSES URGED TO ACT NOW ON

2026 WORLD CUP LICENSING PLANS

Leading licensing law firm Poppleston Allen is urging hospitality operators to start planning now for the 2026 FIFA World Cup, warning that failure to apply for Temporary Event Notices (TENs) in good time could mean missing out on lucrative late-night trade.

With England matches potentially staged across Mexico City, Vancouver, Los Angeles and Miami, kick-off times are likely to push games beyond many venues’ permitted hours, creating licensing challenges for pubs, bars and hospitality businesses.

While the group stage offers relative certainty, with England kick-offs scheduled no later than 10pm between 17 June and 27 June 2026 — Poppleston Allen cautions that this is only part of the picture. Many premises remain restricted to 22:30 on Sundays and 23:00 on other days, meaning even group games could require careful planning.

Beyond the group stage, however, certainty disappears entirely.

The risks of not applying far outweigh the risks of doing so. TENs can be withdrawn if they are not needed, meaning they will not count towards a premises’ annual allowance, which is currently 15.

The good news is that should any of the home nations reach the semi-finals and the final then the Government is consulting upon permitting all licensed premises to remain open until 01:00. This is not guaranteed, but past experience has shown that it is likely that this general extension will be approved by the Government.

The proposals do not apply to premises licensed solely for off-sales of alcohol or late-night refreshment, nor do they include any extension to permitted entertainment hours.

FLAIR BARTENDING BOOK OUT NOW

The first and only definitive book on Flair Bartending is available now. From the spin of a bottle to the roar of the crowd — the untold story of Flair Bartending is finally revealed.

This monumental volume of over 500 pages is the first and most comprehensive book ever published on Flair Bartending — an art form that has captivated audiences worldwide by blending speed, precision, performance, and creativity.

Designed as a premium coffee-table edition, the book combines history, education, culture, and entertainment into one definitive work.

The book also features contributions from some of the most renowned global influencers in bartending, hospitality, and beverage culture, whose insights and experiences enrich the narrative with diverse perspectives from around the world. Completing the project, the book’s design has been curated by the prestigious international beverage agency Liquid-Hub, ensuring a visual identity and graphic standard fully aligned with the premium nature of the work.

Written by internationally acclaimed flair bartenders Marco

Canova and Tom Dyer, the book takes readers on a compelling journey through the humble origins of the discipline, its golden years, and its evolution into a global cultural movement. Illustrated with rare archival imagery, exclusive interviews, and personal stories, it reveals the hidden world behind the bottles, the bars, and the legends of Flair.

BCB LONDON RETURNS WITH LOCAL HEROES AND REFRESHED EDUCATION PROGRAMME

BCB London, the largest trade fair in the UK for the international bar and beverage industry, will return to Tobacco Dock on 11 to 12 May 2026, building on a strong debut with an expanded Local Heroes showcase and a renewed focus on education. The show will also welcome Elliot Ball as its new Director of Education, shaping a futurefacing seminar programme for the hospitality industry across the British Isles.

Following its successful launch in 2025, Local Heroes will once again spotlight the people, products and stories shaping the British Isles’ drinks scene. The initiative gives homegrown brands and makers a dedicated platform at BCB London, connecting them directly with bartenders, buyers and decision-makers who value regional craft and local impact.

BCB London has appointed London bartender and hospitality

consultant Elliot Ball as Director of Education for the 2026 show. In the role, Ball will oversee the strategy, structure, curation and delivery of the entire education programme, ensuring it reflects the realities, challenges and ambitions of today’s bar industry.

As co-founder of The Cocktail Trading Co, HM’s, Filthy XIII, Murder Inc. and Royal Cocktail Exchange, Ball brings deep experience across bartending, systems design and training, with a distinctive focus on the psychology of enjoyment, satisfaction and growth in hospitality.

BCB London 2026 will take place at Tobacco Dock on 11 to 12 May. Further details on exhibitors, education programming and feature areas will be announced in due course.

www.barconventlondon.com

VEENUS VODKA ENTERS THE PREMIUM SPIRITS SCENE

Founded by the young entrepreneur Douglas Warnod, Veenus was conceived as a house rather than a brand, reflecting a free, demanding, and creative generation. Crafted in France using wheat and pure spring water, the vodka undergoes multiple distillations and slow filtration, resulting in a pure, silky profile with subtle notes of toasted bread and toffee caramel.

Veenus stands out with its iconic deep-red bottle, designed like a jewel and instantly recognizable. The brand adopts a selective distribution strategy, focusing on renowned bars, restaurants,

hotels, and retaillers.

More than a spirit, Veenus embodies a visual and cultural universe inspired by vintage glamour and cabaret, positioning itself as a refined art of living. Already embraced by mixologists, members club, and various restaurants, Veenus is building a community driven by authenticity, beauty, and rarity.

www.veenusvodka.com

NICOLÒ LUXARDO

WITH A 204-YEAR-OLD LEGACY IN HIS HANDS, NICOLÒ LUXARDO IS SHAPING THE FUTURE OF LUXARDO IN THE UK, PROVING THAT HERITAGE AND INNOVATION CAN GO HAND IN HAND BEHIND THE BAR.

YOU’RE PART OF THE SEVENTH GENERATION LEADING LUXARDO; WHAT DOES IT MEAN TO YOU PERSONALLY TO CARRY FORWARD A 204-YEAR-OLD FAMILY LEGACY?

Being part of the seventh generation is both a privilege and a responsibility. When you grow up in a family business that has survived wars, migrations and huge shifts in the drinks world, you develop a strong sense of continuity. I always see myself as a temporary custodian of something much bigger. My job is to honour the work of those before me, while making sure Luxardo stays relevant and ready for the next generation.

ARE THERE ANY TRADITIONS OR VALUES FROM PAST GENERATIONS THAT STILL GUIDE HOW LUXARDO OPERATES TODAY?

Definitely. Much of how Luxardo operates today is a direct

reflection of past generations. I was raised with the idea that consistency and integrity matter far more than chasing quick wins. We’ve always believed that the quality of what you put in the bottle reflects the quality of the decisions behind it. I also learned early on that the company’s wellbeing comes before any individual’s interests. When you think long-term and collectively, you naturally make better choices – ones that protect the brand, respect the craft, and safeguard the business for whoever comes next. Those principles remain at the heart of Luxardo today.

THIS NEW CHAPTER WITH CHIMERA BRAND DEVELOPMENT SIGNALS BIG PLANS FOR LUXARDO IN THE UK. WHAT EXCITES YOU MOST ABOUT THIS SHIFT?

What excites me most is the opportunity to grow Luxardo in the UK in a more hands-on, collaborative way. Over the past year,

HOSPITALITY HEROES

we reflected on our long-term goals for the market and realised it was the right moment to explore a partnership that allows us to be more involved in brand-building. Chimera brings the perfect mix of experience and fresh thinking; they understand the UK’s drinks culture deeply and share our commitment to longterm growth. For me, this is a natural next step: it allows us to be present, engaged and proactive in a market that’s incredibly important to us.

WHY IS THE UK SUCH AN IMPORTANT MARKET FOR YOU PERSONALLY – AND FOR THE BRAND?

The UK has always felt like a second home to me. Even before officially joining the company, I spent time there learning the business, visiting bars, and talking to bartenders. London, in particular, is the heart of European cocktail culture –sophisticated, trend-setting and incredibly influential. Historically, the UK has been a vital market for Luxardo. It’s not just about being present, it’s about being relevant: quality matters, heritage matters and UK consumers care deeply about both. There’s also significant untapped potential – to grow the brand, deepen our presence, and take our impact to the next level.

LUXARDO HAS BUILT A NAME ON AUTHENTICITY AND HERITAGE – BUT CONSUMER TASTES AND TRENDS MOVE FAST. HOW DO YOU PERSONALLY APPROACH INNOVATION WITHIN THAT FRAMEWORK?

For me, innovation always begins with understanding who we are. Luxardo’s strong DNA – craft, authenticity and flavours that have shaped cocktail culture for over 200 years – remains our foundation. Innovation isn’t about reinventing ourselves ever year; it’s about keeping our heritage relevant in a fast-moving world. The recent resurgence of cocktail culture proves this: bartenders returning to the classics often rediscover Luxardo. Innovation, then, sometimes means giving visibility and support to products that already have a place in modern drinking.

I also pay attention to how people drink today. The rise of low-ABV cocktails, for example, aligns naturally with liqueurs, allowing bartenders to offer flavour and complexity without high alcohol content. Luxardo’s extensive portfolio gives professionals unmatched flexibility to create crafted, lighter drinks. My approach is simple: respect the past, understand the present and adapt with purpose. Products like our renewed Del Santo and Espresso Liqueur aren’t new inventions – they’re rediscovered classics finding fresh life in today’s cocktail scene. That’s the best kind of innovation: staying true to who we are while evolving meaningfully.

IF YOU LOOK AHEAD 10 YEARS, WHAT DO YOU HOPE BARTENDERS AND GUESTS ARE SAYING ABOUT LUXARDO – WHETHER IN LONDON OR BEYOND?

In ten years, I hope people say that Luxardo never lost what made it special. That even as the world changed, our bottles still carried the same soul, the same craftsmanship, and the same care that’s been passed down through generations. But I’d also love to hear bartenders say that Luxardo helped shape the next chapter of cocktail culture, not by shouting the loudest, but by consistently offering products with real depth and real authenticity. For me, the dream is simple: that wherever you go, London, New York, Tokyo, anywhere people recognise Luxardo as a mark of quality and creativity. A brand that honours its roots while giving bartenders the confidence to push boundaries.

In ten years, I hope people say Luxardo never lost its essence. Even as the world changes, our bottles should carry the same soul, craftsmanship and care passed down through generations. I’d also love bartenders to say Luxardo helped shape the next chapter of cocktail culture – not by shouting the loudest, but by consistently offering products with depth and authenticity. My dream is simple: wherever people go – London, New York, Tokyo – people recognise Luxardo as a mark of quality and creativity, a brand that honours its roots while giving bartenders the confidence to innovate.

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BAR MAGAZINE AWARDS

Bar Magazine is proud to introduce the winners of the 2026 Bar Magazine Awards, celebrating excellence, innovation and leadership across the UK bar and hospitality industry.

From standout venues and forward-thinking concepts to meaningful contributions in sustainability, inclusivity and craft, this year’s awards recognise those setting new benchmarks and shaping the future of the sector...

THE ENVIRONMENT AWARD

Dover Yard, 1 Hotel Mayfair

MARKETING INNOVATION

Vagabond Wines

BEST DINING CONCEPT

Amazing Grace London

EQUITY, DIVERSITY & INCLUSION AWARD

Doña UNSUNG HERO AWARD

Lauren McCormick

The Maxwells, Loughborough

BEST HOSPITALITY GROUP Red Engine

LIFETIME ACHIEVEMENT

Hannah Sharman-Cox & Siobhán Payne

VENUE OF THE YEAR

Archive & Myth

BEST MIXOLOGIST

Samuel Page

Sexy Fish Mayfair

BEST VENUE MANAGER

Federico Pavan

The Donovan Bar

Brown’s Hotel, A Rocco Forte Hotel

THE COCKTAIL MENU

IN THIS EXCLUSIVE NEW CREATIONS PIECE, WE PRESENT THE 2026 BMA COCKTAIL MENU. EACH DRINK HAS BEEN METICULOUSLY CRAFTED BY NEPHELI AKRIVOPOULOU, THE 2025 BMA BEST MIXOLOGIST WINNER, IN COLLABORATION WITH OUR EXCEPTIONAL BRAND PARTNERS. THESE BESPOKE CREATIONS CELEBRATE THE ARTISTRY, CREATIVITY AND CRAFTSMANSHIP THAT DEFINE OUR INDUSTRY – EACH SIP TELLING A STORY OF SKILL, IMAGINATION AND PASSION.

HONEY BEE

Glengoyne is renowned for its ‘unhurried’ approach as one of the slowest distilled whiskies in Scotland. This luxurious, super- and ultra-premium collection of whiskies has won multiple awards due to its appealing and distinctive fruity character. In addition, Glengoyne whiskies are created with environmental sustainability at the very heart of the business. Crafted with precision, aged to perfection, and finished with a respect for both heritage and the biodiversity of the site in which the distillery is located, Glengoyne takes pride in both its whisky and its stewardship of the natural environment.

INGREDIENTS:

50ml Glengoyne 12 Year Old Whisky

20ml Lemon Juice

10ml Honey Syrup

Top with Fentimans Ginger Ale

Lemon twist, to garnish

METHOD:

Add Glengoyne 12 Year Old, lemon juice and honey to a cocktail shaker, fill with ice and shake. Pour into a Highball glass filled with ice, top with Ginger Ale and garnish with a twist of lemon.

GOLD COAST NEGRONI

Reminiscent of slow ‘n’ salty days at the beach, Papa Salt is a proudly Australian easy-drinking gin that’s made for sharing.

Founded by five gin-loving friends, their goal was simple – to complement any soda, taste great with tonic, and make a mean martini too.

Papa Salt celebrates native Australian botanicals. Its flavours are brightened with hibiscus and citrus peel - all wrapped up with subtle notes of nutty wattleseed, the zing of ginger and a hint of salinity. Yes, there’s a lot to it, but in the end, we hope you notice just how easy it is to drink!

INGREDIENTS:

30ml Papa Salt Gin

20ml Amaro Montenegro

25ml Regal Rogue Lively White Vermouth Orange peel coin

Nude rocks glass with block or cubed ice

METHOD:

Put all ingredients into a mixing glass with ice and stir and dilute for 20 seconds. Then, single strain into a nude rocks glass with a block ice. Peel an orange an either using a coin cutting stencil or a knife cut a circle. Discard the zest and place the coin in the centre of the block ice.

KILLING ME SOFTLY

The Curatist is a modern British luxury drinks brand founded on thoughtful, purposeful curation. Everything we create reflects intention, meticulous detail, and a deep respect for craft. We produce exceptional rums by blending our own distinctive rums distilled in England with aged expressions from around the world, finishing them in extraordinary casks. Our inaugural Panama Edition unites sugarcane and molasses rums, marries column and pot-still traditions, and harmonises Panamanian depth with British character. Finished in a cognac cask, it is designed to embody a luxury modern rum with a British sensibility. The Curatist –globally inspired, British crafted.

INGREDIENTS:

40ml The Curatist: Panama Edition

15 ml Cola syrup

Cola bear, to garnish

METHOD:

Combine in a mixing glass to chill down. Serve in a rocks glass over a large ice cube and garnish with homemade cola bear.

HACIEN PALOMA NEGRA

Forget everything you think you know about tequila. HACIEN is igniting a new era of tequila, boldly innovating with 100% agave, crafting vibrant flavoured expressions that honour traditions while creating a unique experience for the modern drinker. Made and distilled in Jalisco, Mexico, the brands unwavering commitment to quality can be tasted in every drop. No corners cut, no traditions diluted, just an elevated tequila doing things differently.

For too long, the concept of flavoured tequila has been undermined by synthetic shortcuts and cheap liqueurs masquerading as the real thing. We believe this sector is now ready for a premium evolution, and we are driving it.

We’re not taking shortcuts or diluting the essence of tequila, we’re crafting innovative flavoured expressions remaining utterly true to what real tequila should be..100% Agave, always.

INGREDIENTS:

50ml Hacien Coffee Tequila

15ml Lime juice

10ml Agave syrup

Top with grapefruit tonic

METHOD:

Build over ice, stir down and garnish with wedge of grapefruit and salt rim.

XIXSTAR MARTINI

XIX Vodka was created by the Sidemen and has since established itself as a modern British spirits brand in its own right. Built for today’s drinking culture, XIX champions flavour-led serves that balance cocktail credibility with speed and consistency behind the bar. From clean highballs like Vodka Cucumber Soda to contemporary twists on modern classics, the range is designed to be flexible, allowing for bartender expertise and creativity. With hundreds of thousands of pours each month and a highly engaged global audience, XIX partners with progressive operators and backs bartenders to shape the serves, rituals and moments that make the brand culturally relevant on the bar and in the glass.

INGREDIENTS:

50ml XIX Tropical Ice Vodka

20ml Passionfruit purée

10ml Vanilla syrup

15ml Fresh lime juice

Ice

1/2 passion fruit, to garnish

METHOD:

Add all ingredients to a shaker filled with ice and shake hard until well chilled and lightly aerated. Then, fine strain into a chilled coupe or martini glass, garnish with half a passion fruit, and serve.

CAFÉ CITRON

RamTang redefines familiar flavours into bold, elegant liqueurs with a distinctly British sensibility. Co-founder and chef Sally first began crafting citrus-based recipes to delight guests at her B&B. Each bottle is an expression of her devotion to hospitality, taste and flavour.

Today, that same spirit lives on in every pour: vibrant, layered, and beautifully balanced.

Our Lemon offers a bright, playful zest with refined warmth, while our Lime speaks to contemporary palates who value taste and pleasure in equal measure.

Versatile and elevated, RamTang invites you to mix creatively and savour freely.

“The Café Citron takes inspiration from the rising trend of adding tonic to coffee. We British may be a step behind continental café culture, but few do reinvention better. As a new brand, creating cocktails is essential but so too is adding something meaningful to the scene.

Café Citron does exactly that: a long, refreshing, low-ABV serve where coffee bitter meets lemon tang, easy to make yet full of intrigue.

INGREDIENTS:

40ml RamTang Lemon

25ml Solo Coffee

4 dashes Aztec Bitters

Ice

Fentimans Indian tonic water

Lemon peel twist, to garnish

METHOD:

Combine RamTang, coffee and bitters in a highball glass. Stir gently, add ice, and top with tonic. Garnish with a twist of lemon peel. Serve with a straw, and invite your guests to stir for that final flourish.

A WALK IN THE PARK

In the 1880, Gaston Tessendier, was a dedicated mathematics teacher, but he also nurtured the family vineyards “Domaine Du Buisson”, beautifully situated in the heart of the prestigious Les Borderies area in the Cognac region. While tending to the vines demanded both time and devotion, it was a true labour of love for Gaston.

Today, the fourth generation of this passionate family, carry forward the legacy, the appreciation for exquisite eaux-de-vie, and the mastery that has been handed down through the years.

PARK Cognac range delves into the rich diversity of originsDiversité des crus, including Grande Champagne, Petite Champagne, and Fins Bois with up to 50 Years of aging & the varying amounts of lime in the soils bestow the cognacs with distinct organoleptic and flavour profiles.

INGREDIENTS:

50ml Park Cognac Mizunara 5 years old

20ml Orange Liqueur

25ml Cloudy apple juice

10ml Fresh lemon juice

Sugar and cinnamon powder coating, for rim

Apple slice, to garnish

METHOD:

Coat the rim of a chilled coupe glass in the sugar and cinnamon powder. Shake all ingredients with ice and strain.

Garnish with a thin apple slice.

ELDERFLOWER SUNSET

Fentimans was founded in 1905 by Thomas Fentiman, after he acquired a unique ginger beer recipe as security for a loan. Since then, Fentimans has crafted drinks using a time-honoured Botanical Brewing process. This sevenday method infuses, blends, and ferments natural ingredients to create bold, layered flavours, giving Fentimans soft drinks their exceptional taste.

Now led by Thomas’s great-grandson, Fentimans remains family-owned, blending tradition with innovation. Our awardwinning range includes the original Ginger Beer, plus Rose Lemonade, Victorian Lemonade, premium mixers, an alcoholic Ginger beer – Hollows, and Botanical Boost – a range of functional drinks.

INGREDIENTS:

100ml Crodino

150ml Fentimans Gently Sparkling Elderflower Orange Slice

Cubed Ice

METHOD:

Build hi ball glass with cubed ice, add 100ml Crodino, and top with 150ml Fentimans Gently Sparkling Elderflower. Garnish with an orange slice and serve.

FROM GUT FEEL TO GROUND TRUTH

NORY SHARES HOW BAR OPERATORS ARE REGAINING CONTROL IN A TOUGHER TRADING ENVIRONMENT.

For as long as bars have existed, they’ve been run on instinct. You learn the rhythm of a Friday night. You know when to staff up for a match day. You sense when it’s going to be quiet, or when you need one more person behind the bar. Experience, intuition, and a lot of hustle have always been the backbone of great bar operations.

But the environment bar operators are working in today is very different to the one many built their playbooks in.

Labour costs continue to rise. Demand is less predictable. Margins are thinner. And the number of variables operators have to juggle on a day-to-day basis has exploded. What used to be manageable with a spreadsheet and a gut call is now far more complex.

The result? Even excellent operators can feel like they’re constantly reacting rather than staying in control.

WHY INSTINCT ALONE IS NO LONGER ENOUGH

This isn’t a criticism of how bars have traditionally been run. Gut feel is still valuable. Local knowledge still matters. Human judgement still wins in moments that data can’t capture.

But instinct was developed in a world with fewer moving parts.

Today, staffing decisions are affected by wage increases, compliance rules, availability changes, and volatile trading patterns. A schedule built days in advance can be undermined by a weather shift, a last-minute event, or a sudden dip in footfall.

Stock decisions are tied to cash flow, waste risk, and supplier variability. Every call has a knock-on effect elsewhere in the operation.

In many cases, the challenge isn’t effort or capability. It’s visibility.

Operators are making high-stakes decisions with fragmented

information spread across multiple systems that don’t talk to each other. POS data lives in one place. Scheduling in another. Inventory somewhere else again. Pulling together a clear picture of whether yesterday was actually profitable can feel like detective work.

That lack of joined-up insight is where margins quietly leak.

THE QUIET SHIFT HAPPENING BEHIND THE SCENES

The most resilient bar operators aren’t chasing trends or jumping on every new tool that appears. Instead, there’s a quieter shift happening behind the scenes.

They’re moving from reactive decision-making to supported decision-making.

Rather than asking, “What do I think will happen this weekend?”, they’re asking, “What does the data tell me is likely to happen – and how do I adjust from there?”

This is where technology, used properly, starts to earn its place.

Not as something that replaces experience, but as something that strengthens it. Data doesn’t remove judgement; it gives operators a clearer baseline to work from. Better forecasts mean better staffing decisions. Better staffing decisions mean calmer shifts, stronger service, and tighter control of labour as a percentage of revenue.

WHERE AI ACTUALLY FITS AND WHERE IT DOESN’T

AI is often talked about in extremes. Either it’s positioned as a magic solution that will run the business for you, or as a threat that removes the human element from hospitality altogether.

The reality is far more grounded.

In a bar context, AI works best when it operates quietly in the background, connecting the dots humans simply can’t at scale. It’s not about chatbots taking over management decisions. It’s about pattern recognition across thousands of data points – sales history, staffing patterns, seasonality, events – and turning that into usable insight.

Crucially, this only works when systems are connected.

An AI model looking at labour in isolation will always be limited. The real value comes when sales forecasts, labour planning, and inventory decisions are treated as part of a single,

interconnected loop. Change one input, and the impact flows through everything else.

This is why the idea of an AI operating system is starting to resonate with operators. Instead of layering yet another tool onto an already fragmented tech stack, an AI OS brings existing data together and adds intelligence on top. It provides context, not just outputs.

WHAT THIS LOOKS LIKE IN PRACTICE

For bars, the impact is tangible.

More accurate forecasts mean staffing levels that reflect real demand, not best guesses. Labour hours are aligned more closely to revenue, reducing both overstaffing and last-minute firefighting. Managers spend less time manually adjusting rotas and more time focusing on service and team development.

When stock, labour, and performance data feed into one another, decisions become easier to explain and easier to trust. Teams understand why schedules look the way they do. Finance teams see clearer links between planning decisions and margin outcomes. Operators regain a sense of control over a cost base that can otherwise feel relentlessly unpredictable.

This is exactly what we see across bar groups working with Nory.

Our platform is built as an AI operating system for hospitality; one that unifies existing systems, learns how each business actually operates, and turns that understanding into practical, day-to-day decision support. Not to replace operators, but to remove guesswork and reduce the constant pressure of reactive management.

THE BIGGER PICTURE

The future of great bars isn’t less human. It’s less chaos. Instinct will always matter. Experience will always matter. But in a tougher trading environment, those qualities are at their best when they’re supported by clear, connected insight.

For bar operators, regaining control doesn’t mean reinventing how they work. It means giving themselves better ground truth to stand on – and letting data do the heavy lifting where it makes sense.

Find out more about Nory at nory.ai

THE FUTURE OF COCKTAIL CULTURE

NIDAL RAMINI, HEAD OF WOODFORD RESERVE’S GLOBAL BAR EXCHANGE, SHARES HOW THE PROGRAMME IS SHAKING UP THE HOSPITALITY WORLD. FROM CONNECTING BARTENDERS WITH FRESH FLAVOURS TO SPARKING CREATIVITY IN THE INDUSTRY, NIDAL REVEALS WHAT’S NEXT FOR THE GLOBAL BAR EXCHANGE – AND WHY IT’S ALL ABOUT INSPIRING THE NEXT WAVE OF COCKTAIL INNOVATORS.

HOW WOULD YOU DESCRIBE THE CORE MISSION OF THE GLOBAL BAR EXCHANGE IN ONE SENTENCE?

All of our Woodford Reserve advocacy work is about inspiring the hospitality community through what we call “transformational experiences”, and the Global Bar Exchange is no different. Our core mission is directly linked to that ideal, it’s about inspiring and connecting the emerging talent within the global hospitality community by immersing them in the unique creativity, craft and flavour culture of international cocktail cities.

WHAT UNIQUE GAP IN THE HOSPITALITY WORLD DOES IT FILL?

I think that most advocacy programmes are inwardly focused –make this, sell that, photograph this and post that. We don’t do that. Woodford Reserve is the facilitator of the experience, not the star of the show. The programme is really based on giving each participant a guided flavour tour of their host city by their peers in the industry, and Woodford Reserve is curating that experience with them. I’m not sure if anyone else is doing that.

WHAT FEEDBACK HAVE YOU RECEIVED FROM BARTENDERS WHO HAVE TAKEN PART — PARTICULARLY AROUND HOW THE EXPERIENCE HAS INFLUENCED THEIR CRAFT OR CAREER?

We’re currently in the middle of our third Global Bar Exchange, so we’re still learning, but the overriding theme from all the feedback that we’ve received from the participants is that the GBE has opened their eyes to new and different things. Discovering new flavours, new techniques, new guest behaviours, and the culture of hospitality in a city thousands of miles away.

WHAT DO YOU HOPE THE GLOBAL BAR EXCHANGE ACHIEVES FOR THE WIDER HOSPITALITY COMMUNITY — NOT JUST THOSE DIRECTLY INVOLVED?

As mentioned, everything we do with the brand is about inspiring people. I really believe that those who’ve experienced the programme will then inspire others via the stories they’ll tell, the new techniques that they’ve discovered and of course the new flavours they’ve been introduced to. Open loop thinking - share

the experience with others, that’s how the hospitality community will continue to grow.

WHAT CAN WE EXPECT FROM THE GLOBAL BAR EXCHANGE FROM NOW UNTIL APRIL?

We’ve got some incredible exchanges that I’m really excited about because the cities are new for this year’s programme; New York is in the mix for the first time as Bar Snack and Bar Orchard from Tokyo will be exchanging soon. The Aubrey from Hong Kong and Bar Mauro from Mexico City - first time for us in both of those cities, and then we have L’Antiquario in Naples and Dubai with Salmon Guru. All new cities, all new experiences, cultures and flavours. It’s going to be great!

WHERE DO YOU SEE THE GLOBAL BAR EXCHANGE IN FIVE YEARS? ARE THERE PLANS TO EVOLVE OR EXPAND THE PROGRAMME FURTHER?

You must’ve read my mind! We’ve been talking about this, and for me it’s all about introducing new cities, new bars and new bartenders to the programme. I don’t necessarily believe that “bigger is better” - we won’t see 20+ cities taking part in one year, it’s just too hard to organise, but we definitely want to be as inclusive as we can and highlight the flavour culture of as many cocktail cities as we can.

woodfordreserve.com/global-bar-exchange-program

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FOOD & DRINK PAIRING

DISCOVER THE INSPIRATION YOU NEED TO ELEVATE MENUS AND CRAFT EXCEPTIONAL FOOD AND DRINK PAIRINGS YOUR GUESTS WILL LOVE.

WINES TO WATCH

WHETHER YOU’RE REFRESHING YOUR WINE LIST OR PLANNING SEASONAL SPECIALS, LANCHESTER WINE’S ESSENTIAL FIVE WINE STYLES OFFER QUALITY, VERSATILITY AND STRONG STORIES TO ENGAGE YOUR CUSTOMERS.

1

CLASSIC

AUSTRALIAN WINES – CHARDONNAY AND SHIRAZ

Australia’s reputation for bold, expressive wines remains unmatched, and its classics never go out of style. Chardonnay and Shiraz continue to dominate thanks to their versatility and crowd-pleasing profiles. A standout example is the Don’t Tell Gary range from McPherson Wines. Crafted in secret by winemaker Jo Nash, these wines embody creativity and passion. The Chardonnay offers rich citrus, biscuit and pineapple notes with floral undertones, while the Shiraz bursts with dark berries, pepper and silky tannins. Perfect for bars seeking reliable favourites with a rebellious backstory.

2

CHILE

– AFFORDABLE QUALITY FOR EVERY OCCASION

Chile remains a go-to for bars thanks to its unbeatable combination of quality and value. Its diverse climates produce vibrant whites and smooth reds that suit any menu. The Grower’s Block Reserve Sauvignon Blanc delivers zesty lime, green apple and subtle herbal notes, ideal for refreshing serves. For reds, the Grower’s Block Reserve Merlot offers ripe plum, black cherry and a touch of vanilla, creating a smooth, approachable wine that pairs effortlessly with food. Chile’s consistency makes it a smart choice for venues balancing flavour and affordability.

3

USA – EXPLORING NEW REGIONS FOR ADDED APPEAL

American wines are gaining traction, and exploring different appellations can elevate a bar’s offering. Sonoma’s Russian River Valley is a prime example, producing elegant, cool-climate wines. Penny Island Chardonnay shines with tropical pineapple, crisp apple and a hint of oak spice, while Penny Island Pinot Noir delivers red cherry, earthy fig and toasted oak in a silky, balanced style. These wines reflect Sonoma’s harmony of land, sea and vine, offering sophistication and a story that resonates with customers seeking something distinctive.

NON-ALCOHOLIC SPARKLING – A GROWING TREND

Mindful drinking is on the rise, and alcohol-free sparkling wines are leading the charge. Crafted by renowned producers, these options deliver flavour without compromise. Tommy Bacco 0% Sparkling from Italy offers fresh acidity and a smooth finish, while Moutard M 0% Sparkling from France impresses with crisp citrus, green apple and delicate brioche notes. Both feature fine bubbles and balanced freshness, making them ideal for celebrations or everyday indulgence. With only 15kcal per 100ml, these stylish alternatives meet the growing demand for sophisticated, zero-alcohol choices.

4 5

SUSTAINABILITY AND STORYTELLING – THE NEW ESSENTIALS

Consumers increasingly value wines with purpose, and sustainability is now a key selling point. Brands that champion eco-friendly practices and authentic stories resonate strongly in 2026. Work with suppliers who share this ethos and make sustainability part of the culture, not just a policy. Share the business benefits - lower costs, stronger brand reputation - and invite staff to contribute practical ideas, from reducing waste to sourcing responsibly.

lanchesterwines.co.uk

PERFECT PAIRINGS

AS PUBS AND BARS LOOK AHEAD TO 2026, WINE CAN WORK HARDER THAN EVER FOR BOTH GUEST SATISFACTION AND MARGIN. PREMIUMISATION IS STILL A POWERFUL DRIVER WHEN THE EXPERIENCE FEELS SPECIAL, YET SMART BUYING AND FOOD-FRIENDLY STYLES ENSURE LISTS STAY COMMERCIALLY SUSTAINABLE. WE SPOKE TO THE TEAM AT LANCHESTER WINES TO UNDERSTAND HOW OPERATORS CAN STRIKE THAT BALANCE THROUGH TAILORED SELECTION, SUPPLY CHAIN RELIABILITY AND PRACTICAL TRAINING THAT CONNECTS THE GLASS TO THE PLATE

HOW DO YOU RECOMMEND PUBS AND BARS BUILD A WINE LIST THAT PAIRS WELL WITH POPULAR PUB FOOD?

Start with the menu, not the bottle. Map typical pub dishes to core flavour profiles, then build a concise tiered list that covers a fresh white, a textured white, a lighter red, a fuller red and a sparkling option. Guests are willing to spend on wines that deliver a sense of occasion, so include a couple of premium choices that justify trading up, but keep value lines that overdeliver. Use lesser-known grapes and emerging regions to protect margin without compromising quality, and signpost pairings on the list and POS to nudge trial.

Supply matters too. Our vertically integrated model with inhouse bottling, temperature-controlled warehousing and our own logistics fleet improves consistency and reduces waste, so your wines arrive in peak condition every time.

WHICH WINE STYLES FROM YOUR PORTFOLIO TEND TO BE MOST VERSATILE FOR CASUAL FOOD MENUS?

For broad appeal whites, Spanish Verdejo offers crisp citrus, herb and stone fruit that handles salads, fried fish and lighter chicken dishes. It feels premium yet remains keenly priced. Vinho Verde from Portugal brings low alcohol and refreshing acidity for saltforward snacks. While for reds, Spain’s Bobal delivers ripe fruit and gentle tannin that suits burgers, pies and chargrill. Prosecco DOCG Superiore provides a celebratory lift with starters and salty bites. These styles help venues maintain quality while controlling costs in casual settings.

WHAT ARE SOME STANDOUT PAIRINGS BETWEEN YOUR WINE PORTFOLIO AND TRENDING PUB FOOD ITEMS?

Gourmet burgers with smoky bacon or blue cheese pair brilliantly with Bobal, whose plush fruit and moderate tannin support richness without overpowering the dish. Plant based burgers lean slightly herbal, so Verdejo works well with its zesty profile, cutting through umami and mayo while keeping the palate fresh. Upgrade fish and chips with Prosecco DOCG Superiore, its vibrant mousse and orchard fruit brighten the dish and flatter the batter. Portuguese indigenous grapes also deliver character with grilled chicken and roasted veg, offering authenticity that guests love at sensible margins

For vegan bowls with citrus dressings and fresh herbs, Marlborough Sauvignon Blanc’s light body and brisk acidity are

a natural match. Its lower alcohol keeps midweek sessions light which is perfect for casual bar environments.

ARE THERE PARTICULAR WINES THAT WORK ESPECIALLY WELL WITH BAR SNACKS OR SHARING PLATES?

Yes, salt and crunch in snacks amplify bitterness and tannin, so

choose wines with bright fruit, clean acidity and modest tannin. Verdejo is excellent with olives, white anchovies and hummus, as its citrus and herb tones echo Mediterranean flavours while Vinho Verde pairs neatly with salted nuts, calamari and prawns. Prosecco DOCG Superiore shines with charcuterie and cheese, where bubbles lift and refresh the palate between bites. These options are flexible by the glass and give teams confidence across mixed platters.

GIVEN PUBS OFTEN SERVE WINE BY THE GLASS, WHICH FORMATS DO YOU FIND ARE BEST SUITED FOR ENCOURAGING FOOD PAIRINGS?

Choosing the right format depends on throughput and occasion. Standard 75cl bottles for core lines keeps service familiar, but single serve formats can drive discovery alongside food, such as 187ml which helps with portion control and reduce open-bottle wastage on quieter days, where bottles may have been opened for one glass only.

Bag in box or wines on draught work for high volume house pours where freshness and speed matter and where a wine’s crisp profile supports snacks and light bites. We’ve found our range of 20litre Key Keg wines are increasingly popular, particularly our Italian Pinot Grigio, Primivito or Bianco Frizzante which can all be served with a Lindr machine.

DO YOU OFFER STAFF TRAINING THAT INCLUDES FOOD AND WINE PAIRING GUIDANCE FOR BAR AND PUB TEAMS?

Absolutely. Our wine specialists work with chefs and F&B managers to tailor lists to the venue’s menu and audience, and we deliver practical training for front of house teams on flavour

mapping and simple pairing principles. Sessions cover how to position premium choices without pressure, how to suggest appropriate alternatives for dietary needs, and how to frame no and low alcohol options for inclusive service. We design this support to be quick, usable and focused on profitability and guest happiness.

WHAT FOOD AND WINE PAIRING TRENDS ARE YOU SEEING IN THE ON TRADE RIGHT NOW?

Premiumisation remains strong in bars where guests want something that feels special. That means more interest in DOCG sparkling, authentic Portuguese regions and distinctive Spanish varieties. And, smart buying is now essential – operators increasingly look for wines that deliver character at competitive price points to protect margin against duty and cost. This is where Verdejo, Bobal, Vinho Verde and Eastern European indigenous grapes shine. They keep lists fresh, food friendly and commercially robust.

No and low alcohol is also growing. Our Tommy Bacco Sparkling Non Alcoholic gives venues a celebratory option without ABV, ideal for mixed group occasions and lunchtime sessions, and it slots neatly into pairing suggestions for fried snacks and light seafood.

FINAL THOUGHT

Success in 2026 will come from lists that feel indulgent yet are built on smart choices. Focus on versatile, food friendly styles, keep a couple of premium wines for trading up, and lean on formats and supply chain reliability to keep quality consistent. With tailored training and a portfolio that blends provenance with value, Lanchester Wines is ready to help pubs and bars turn everyday dishes into memorable moments.

ELEVATING THE EXPERIENCE

WE EXPLORE HOW LEADING SUPPLIERS ARE REDEFINING FOOD AND DRINK PAIRINGS IN PUBS AND BARS.

Food and drink pairing is no longer the preserve of fine dining. Across pubs, bars and casual dining venues, guests increasingly expect thoughtful, intentional combinations that enhance flavour, simplify choice and elevate the overall experience. At the same time, operators are under pressure to drive spend per head, deliver consistency and cater for more inclusive drinking habits — all without adding complexity to already stretched teams.

Leading food and drink suppliers are stepping into this space with expertise, insight and practical support, helping venues turn pairing from an afterthought into a powerful commercial and experiential tool. From wines, beers and spirits to premium soft drinks, the opportunity lies not just in what is served, but in how confidently food and drink are brought together.

One of the biggest challenges for operators is decision paralysis. While consumers know what they like, choosing the right drink to complement a dish can feel daunting – and that hesitation often results in missed upsell opportunities. According to Matt Towe, Head of Unity Wines, Beers and Spirits at Bidfood, guidance is the key to unlocking better guest experiences.

“Consumers are looking for guidance when it comes to food and drink pairing. We understand that people generally know what they like, but understanding which drinks complement which foods, and vice versa, is something we know creates uncomfortable decision-making. Here at Unity, we look to remove that confusion and help guide our customers, and subsequently consumers, into thinking about flavour profiles and how to support consumers when making these decisions.”

For wine-led pairings, Matt highlights the importance of understanding structure and balance rather than rigid rules.

“With wine, there are generally three flavour structures to consider: Primary, Secondary and Tertiary. Understanding these will help pair your wines with food dishes.

“Like everything in life, it’s about balance and knowing when to find that pair that complements each other beautifully, like a rich Nero D’Avola with spaghetti bolognese. Or when to take something at the opposite end of the scale to the food dish to elevate the experience – like a nice glass of chilled Riesling to complement a spicy Thai curry.”

This balance-led approach allows pubs and bars to be confident pairing both classic British dishes and global flavours, encouraging guests to explore without fear of “getting it wrong”.

Despite the opportunity, many venues still treat food and drink as separate choices – an approach that limits spend and dilutes the experience. As Matt explains, the pairing itself isn’t the hard part; it’s how operators bring it to life.

“The gap that we see quite often is consumers choosing a food dish separately from them choosing what drink to have alongside it,” he explains. “Some of life’s greatest pleasures happen harmoniously, so picking the wrong wine for the wrong dish could be like wearing a suit of armour and going for a swim! There are the typical pairings like Malbec and steak, fish and Sauvignon Blanc, but also the unusual ones like sweeter style wines with spicy dishes.”

The solution lies in visibility and confidence. Matt shares, “The pairing part is relatively straightforward – it’s the way in which the on-trade highlights it. Using cues and pointers on menus (both for food and drink) and ensuring that staff have the knowledge and confidence to advise is crucial. Unity offers bitesized training videos for our customers to use with their staff, along with ‘how-to’ guides on wine and food pairing.”

This emphasis on staff empowerment is echoed across the

sector, particularly when it comes to casual formats where speed and simplicity matter.

At Booker, the focus is firmly on unlocking value from everyday menu items. Gavin Troman, Spirits Category Manager at Booker, highlights how sides and snacks can become pairing heroes rather than afterthoughts.

“Playful pairings such as loaded fries and lagers are a fun way to maximise the potential of sides, fries and potato-based products, as diners explore new flavour combinations that can bring incremental sales to bars.”

Beer remains a natural partner for casual dining, and contemporary European lagers are proving particularly versatile.

“They can be paired with new contemporary beers that have hit the UK market place, such as Poretti, Menabrea and Ischnusa. These crisp, easy-drinking Italian lagers work well for those seeking an uncomplicated pairing and an informal dining experience.”

Global flavours allow chefs to elevate familiar formats without increasing complexity. Highlighting this, Gavin says, “Bars can look to global influences for toppings to leverage this trendchefs can get creative with options such as loaded fries topped with Korean pulled pork and kimchi, Mexican chilli with fajita seasoning, jalapenos and chipotle sauce, Chicken Tikka Masala

with Coronation mayo - all Booker best-sellers and popular choices all year round.”

Crucially, these dishes are operationally efficient. “These dishes can be compiled with ease and speed, both for dining in-venue and in boxes for on-the-go consumption,” explains Gavin. “When presented well, using good quality fries, toppings and condiments, they can really bring the wow factor to the dining experience.”

Desserts remain a powerful – and often underutilised – pairing opportunity. Gavin shares some stand-out inspiration to elevate guests’ dining experience.

“Desserts can be balanced well with a sweet yet crisp beverage such as a contemporary rosé or a spritz drink. Pierre Brevin rosé D’Anjou is dominated by freshness, a pale pink colour and fruity bouquet, pairing well with berry-based desserts such as Booker’s Chef’s Essentials White Chocolate & Raspberry Tartlets, as the wine will enhance the fruit flavours without overpowering the dish,” he reveals.

Snacking and pre-meal moments present another key opportunity to drive incremental spend – particularly with the growing demand for Spritzes and low-abv serves.

“Don’t overlook the importance of the aperitif moment, an opportunity to capture additional spend,” Gavin urges.

To drive sales, Gavin underscores visibility as key. “Bar teams can display a selection of spritz options on a specials menu board or signpost it on the bar to appeal to guests on arrival while they make their purchase decision, or while they review the wine listbringing incremental sales,” he says.

As low- and no-alcohol choices move from niche to mainstream, soft drinks are playing an increasingly important role in food and drink pairing. Charlotte Stainforth, Marketing & Brand Manager at Frobishers, sees premium soft drinks as essential to modern hospitality.

“The evolution of premium soft drinks presents a significant opportunity for pubs and bars to enhance food and drink pairings without adding pressure to already stretched operations,” she says.

At the heart of this shift is quality. Charlotte explains that premium soft drinks, when chosen and paired with care, can mirror the thoughtfulness traditionally associated with alcoholic pairings.

“A cloudy apple juice with pork, a crisp orange with spiced dishes, or a Sicilian lemonade with fish delivers the same sense of intent as a wine or beer pairing but with faster service and broader appeal,” she explains.

“As low- and no-alcohol choices move from secondary to central focus on menus, the quality of the soft drink itself becomes critical. Adult consumers increasingly expect non-alcoholic serves to offer depth, texture and authenticity. At Frobishers, we see that real fruit juice, balanced sweetness and natural ingredients give operators the tools to create pairings that feel equal to full-proof serves. When matched thoughtfully with food, these drinks remove any perception of compromise and reinforce that premium does not require alcohol,” Charlotte adds.

As global flavours continue to rise in popularity among guests, it is crucial venues

can offer a range of flexible solutions when it comes to accompanying drinks.

“Premium juices and soft drinks provide a versatile solution across both alcoholic and non-alcoholic menus. Citrus can lift and refresh, tropical fruits can soften heat, and berry flavours can cut through richness. The same flavour principles apply whether a serve is spirit-led or alcohol-free, creating consistency for both operators and guests,” Charlotte shares.

“At Frobishers, we believe premium soft drinks are no longer an alternative, but an essential part of modern hospitality,” she add.

From wine-led menus and playful beer pairings to premium soft drinks and aperitif moments, suppliers like Bidfood, Booker and Frobishers are helping pubs and bars deliver pairing experiences that are inclusive, commercial and genuinely memorable. With the right guidance, tools and confidence, food and drink pairing becomes a defining part of the guest journey.

A MINDFUL START TO THE YEAR

ALISON REILLY, MARKETING DIRECTOR AT BELVOIR FARM, SHARES HOW THE BRAND IS RIDING THE WAVE OF THE MODERATION TREND, HAVING RECENTLY PARTNERED WITH ALCOHOL CHANGE UK FOR THE DRY JANUARY® CHALLENGE 2026.

2025 was an amazing year for Belvoir Farm with sales up 15.1% YOY, cordial growth of 22.7% YOY, a new size, look and feel for our on-premise products, and a new look and feel for the UKs No 1 Mocktail brand1

As we continue to build on this momentum into the new year, we are thrilled to have partnered with Alcohol Change UK as their official mocktail brand for The Dry January® Challenge 2026. Moderation is here to stay, with over half of UK consumers actively moderating their alcohol intake2. This trend is particularly

prevalent among younger demographics, who are drinking less frequently and exploring alternatives that better align with their values and lifestyles.

As a result of the moderation trend, we have seen switching out of the alcohol category into soft drinks, with widespread preference for soft drinks as an alternative to an alcoholic drink over a no-/low-alcohol version. As a result of this, are you offering consumer enough choice in soft drinks?

With retail stealing share from on-premise, it’s even more

important to offer the right range to satisfy the moderation movement. Retail dominates the soft drinks market, capturing 58% of spend in 2024. This compares to 51% in 2019.

As more people choose to embrace mindful drinking or go alcohol-free, Belvoir Farm is here to show that taking a break from alcohol doesn’t mean missing out on flavour, fun, or indulgence.

Our beautifully crafted mocktails are made with real fruit juices, nothing artificial, and deliver all the taste of a cocktail, minus the alcohol! They are the perfect no hassle solution when you want to elevate a non-alcoholic serve.

The range boasts three fantastic flavours: our zesty and cooling ‘Lime & Yuzu Mojito’, the rich and juicy ‘Peach Bellini’ and our tangy and refreshing ‘Raspberry Margarita’.

Our sparkling 275ml bottles are the perfect alternative to standard carbonates. We have a range of 6 flavours, Elderflower, Ginger Beer, Raspberry Lemonade, Elderflower and Rose, Freshly Squeezed Lemonade, Pink Apple all made using spring water, real fruit, flowers and plants, and nothing artificial. Plus, we are delighted to announce that Orange and Mandarin 275ml will be added to the on-premise range next month. Orange and Mandarin offers a bright, sweet-tart, citrusy flavour, blending the

tangy zest of oranges with the sweeter, slightly spicier notes of mandarins for a complex, refreshing taste.

At Belvoir Farm, it’s simple: we’re taste obsessed. Belvoir Farm has humble roots, from making Elderflower Cordial from the Manner’s family kitchen table over 40 years ago, to where we are now with a wide range of award-winning cordials, sparkling drinks and mocktails, a 60-acre organic elderflower farm in Leicestershire, and selling our drinks all over the world.

A lot has changed, but our commitment to our people, our environment, and our products hasn’t. Still run by the Manners family, our mission is to provide moments of pleasure with naturally delicious drinks, made sustainably using honest ingredients. We don’t cut corners, we don’t chase profits, we do the right thing - and now, that commitment has been officially recognised as we are officially a B Corp.

So don’t delay, fill your fridges with our delicious Belvoir Farm Drinks are available across all major National Wholesalers.

BREWED FOR SUCCESS

JON HARGREAVES,

SENIOR NATIONAL ACCOUNT MANAGER AT FRANKE COFFEE SYSTEMS UK&I, DISCUSSES THE GROWING VALUE OF HIGH-QUALITY COFFEE IN PUBS AND BARS AND HOW IT CAN HELP VENUES ATTRACT NEW CUSTOMERS, BOOST DWELL TIME AND ENHANCE THEIR OFFERING.

HOW DOES FRANKE COFFEE SYSTEMS VIEW THE EVOLVING ROLE OF COFFEE WITHIN PUBS AND BARS TODAY?

Coffee has successfully made its way into the mainstream hospitality industry over the years, with barista-style drinks no longer exclusive to specialty cafés and coffee shops. Whether you’re staying in a hotel or eating in a restaurant, espresso-based drinks now form a huge part of the experience.

This mass adoption of coffee and hot beverages throughout the hospitality industry is definitely something pubs and bars should be paying attention to. We’ve already seen how adaptable the sector is over the past decade, with wet-led venues expanding beyond packaged bar snacks to offer full food menus, and drinks lists evolving to include alcohol-free spirits alongside soft drinks.

As UK consumers become increasingly fanatical about coffee, it’s the next natural step for wet-led venues to think more creatively about how high-quality hot beverages fit into their offerings.

WHY IS HIGH-QUALITY COFFEE BECOMING AN ESSENTIAL PART OF A PUB OR BAR’S FOOD AND DRINK OFFERING, RATHER THAN AN ADD-ON?

A big driver behind the shift towards coffee and hot beverages is the ‘low and no’ movement. More people in the UK are actively reducing their alcohol intake, whether that’s for health reasons, lifestyle choices, or simply moderation. What hasn’t changed, though, is their desire for the social experience pubs and bars provide. Coffee and hot beverages enable venues to accommodate every patron without compromising on atmosphere or overall spend.

There are also plenty of everyday scenarios where coffee makes sense in a pub or bar setting. Drivers looking for an alternative to alcohol, families out for Sunday lunch, and patrons staying longer into the afternoon all benefit from having a highquality, premium-tasting drink to enjoy. Most wet-led venues already offer soft drinks and alcohol-free options, so adding hot beverages is a simple yet effective extension to broaden appeal.

IN WHAT WAYS CAN A STRONG COFFEE PROGRAM HELP PUBS AND BARS ATTRACT NEW CUSTOMERS OR INCREASE DWELL TIME?

When done properly, coffee and hot beverages become less of an

add-on and more of a revenue driver in their own right. A strong coffee and hot beverage programme can transform purpose and appeal across different stages of the day. Pubs and bars already excel at creating a welcoming, social environment –and coffee simply extends that pull-factor. By offering premium hot drinks, venues can compete with cafés and restaurants, not just for drinks but also for food service. Breakfasts paired with coffee, afternoon coffee-and-cake deals, and evening espresso martini cocktails and mocktails all help keep footfall steady around the clock. This naturally increases dwell time, as well. Customers are more likely to stay longer when there’s a food menu and a variety of drinks available, with longer stays often translating into higher spend.

HAVE YOU SEEN PUBS OR BARS SUCCESSFULLY USE COFFEE TO EXPAND THEIR MENU, FOR EXAMPLE, WITH DESSERTS, COFFEE-BASED DRINKS, OR PREMIUM EXPERIENCES?

There are plenty of instances in which pubs and bars have benefitted from expanding their drinks menu to include coffee and hot beverages.

Unlimited refill deals at breakfast or lunch, afternoon coffee-

and-cake promotions, and premium seasonal drinks have helped upsell during peak service and fill quieter parts of the day –alongside creating new reasons to visit.

For pubs and bars taking the lead with flavour and drink innovation, coffee opens the door to creative serves, such as spiced espresso tonics and espresso martini affogatos, effectively blurring the line between bar and café.

WHAT ARE THE KEY DIFFERENCES BETWEEN AUTOMATIC AND SEMI-AUTOMATIC COFFEE MACHINES, AND HOW SHOULD PUB AND BAR OPERATORS CHOOSE BETWEEN THEM?

For high-volume venues or those prioritising speed and consistency, automatic machines are often the best fit. They’re intuitive, fast, and flexible, able to be positioned behind the bar for staff operation, or as a self-serve setup to reduce team workload during peak service.

Semi-automatic machines, on the other hand, suit pubs and bars that enjoy the theatre of drink preparation. In venues where staff already take pride in mixology and barista skills, semiautomatic equipment allows for hands-on milk texturing and latte art, adding a premium, crafted feel to the patron experience.

HOW ARE FRANKE’S AUTOMATIC AND SEMIAUTOMATIC MACHINES DESIGNED TO MEET THE SPECIFIC NEEDS OF PUB AND BAR ENVIRONMENTS?

For coffee and hot beverages to be effective in pub and bar environments, they must align with existing operations. Speed and simplicity are crucial, particularly during peak service – which

is where professional coffee machines come into their own.

With a single Franke coffee machine, venues can instantly double – or even triple – their non-alcoholic drinks menu.

Beyond the basics, operators can serve a wide range of espressobased drinks alongside hot chocolate, iced coffee (an increasingly popular option year-round), and tea, all from the same piece of equipment.

It’s not just about standard drink options, either, but customisation to suit every preference. Decaf options, alternative milks, flavoured syrups, and varying cup sizes enable venues to cater to different dietary needs and tastes throughout the day.

Franke’s automatic coffee machines are designed to make all this easy for staff, with the ability to create two drinks simultaneously in a matter of seconds, simply by tapping the touchscreen. This leads to smooth-sailing service, removing pressure from staff who aren’t trained baristas.

For pubs and bars in 2026, it’s not about replacing alcohol with coffee – but rather complementing it. Introducing highquality coffee and hot beverages to the menu can help attract broader audiences, increase dwell time, and unlock new revenue streams… all while staying true to British pub and bar culture.

To find the perfect coffee machine for your business, email Jonathan.Hargreaves@franke.com.

FROBISHERS SPARKLING

PREMIUM CANS FOR ELEVATED DINING & DRINKING OCCASIONS. NEW LOOK. NEW FLAVOURS. A FUTURE-READY FORMAT FOR HOSPITALITY!

The soft drinks landscape in UK hospitality has shifted dramatically in recent years. What was once dominated by mass market staples is now being reshaped by diners seeking drinks with authenticity, flavour and a sense of craft. This change is most noticeable in premium pubs, restaurants and fine dining venues, where guests increasingly look for soft drinks that match the quality and intent of the wider food and drink experience.

This evolution sets the perfect stage for the refreshed Frobishers Pressé range. With a striking new design and three new flavours — Raspberry Lemonade, Sparkling Cherry and Sparkling Elderflower — alongside updated favourites Sicilian Lemonade and Apple & Elderflower, the collection brings together flavour integrity, contemporary presentation and a format designed for today’s expectations.

This launch represents more than a visual and flavour update. It signals a shift in how a can is perceived in hospitality. What

was once considered informal is now recognised as stylish, intentional and perfectly at home within elevated dining.

CANS: A CONFIDENT CHOICE FOR MODERN DINING

For many years, cans were rarely seen in refined environments. Today, that perception has changed. Guests increasingly value drinks that arrive perfectly chilled, hygienically sealed and portioned for a consistent serve — all things aluminium makes possible. The craft drinks boom has also made beautifully designed cans a familiar sight in premium spaces, from cocktail bars to tasting menus. When design is considered, a can enhances the table rather than detracts from it.

This change coincides with a broader shift in drinking habits. With moderation more commonplace, diners expect a soft drink to offer depth and balance. They want something they can savour, not simply sip. The lightly sparkling profile of the

Frobishers range lends itself naturally to this more mindful style of drinking. These are flavours that stand easily alongside dishes, work in pairing menus or create simple, elevated drinks in their own right.

WHY CANS WORK OPERATIONALLY — FRONT AND BACK OF HOUSE

The appeal of cans isn’t just driven by consumer taste. They also bring operational clarity to busy venues. A consistent serve, no wastage, quicker service flow and simplified storage make aluminium remarkably practical. Stock rotates cleanly, chilled fridges look sharp and organised, and there’s no need for glassware handling specific to soft-drink presentation.

The updated Frobishers can design supports this visual impact. Clean lines and confident colour cues create strong back-bar visibility while elevating tableside presentation. It feels modern, deliberate and aligned with the expectations of today’s diners.

EPR: WHY ALUMINIUM IS THE FORMAT BUILT FOR THE FUTURE

As the UK moves further into the Extended Producer Responsibility (EPR) era, packaging choices matter more than ever. EPR places greater emphasis on the environmental impact of materials, linking costs to recyclability, recovery and longterm sustainability. While primarily applied at producer level, it influences the entire supply chain, including hospitality operators who increasingly favour formats aligned with strong recycling performance.

Aluminium stands out because it can be recycled repeatedly without losing quality. It is widely collected, easily sorted and highly valued in the recycling system. This means less material going to waste, fewer complications for operators managing on-site recycling and a format that aligns naturally with sustainability-led dining cultures, especially in restaurants where the environmental story is part of the guest experience.

For hospitality venues, choosing aluminium supports three key outcomes:

A clear sustainability narrative: Guests recognise aluminium as a responsible choice, and it aligns with the values of premium dining where every detail is deliberate.

Operational simplicity: Aluminium is easy to manage on-site. Lightweight, space-efficient and straightforward to recycle. Future-proof compliance: As EPR tightens expectations around packaging impact, formats with strong recyclability place less pressure on downstream waste processes.

The refreshed Frobishers Sparkling range is designed to complement this landscape, offering drinks that satisfy taste, efficiency and environmental accountability in equal measure.

THE BUSINESS OPPORTUNITY FOR RESTAURANTS & FINE DINING

With soft drinks becoming a more deliberate part of the dining experience, operators have the opportunity to elevate their menus in ways that enhance both guest satisfaction and commercial performance. Premium soft drinks encourage exploration and allow guests who are moderating or abstaining entirely to enjoy a drink that feels just as crafted and considered as anything alcoholic on the menu.

Flavour-led options like elderflower, citrus and cherry work naturally with food, opening the door to non-alcoholic pairing menus or alcohol-free aperitif moments. Meanwhile, the striking new packaging elevates fridges, shelves and tableside

presentation, adding a touch of colour and confidence without compromising style.

A FUTURE-READY SOFT-DRINKS RANGE

The refreshed Frobishers Pressé line represents a new chapter for soft drinks in hospitality. It brings together modern design, crafted flavours and a format that aligns with both guest expectations and the operational realities of premium service. Versatile enough for gastropubs, elegant enough for fine dining and aligned with the sustainability priorities shaping the industry, it offers operators a soft-drink partner built for the years ahead.

As hospitality continues to evolve, venues need drinks that enhance the experience, not simply fill space on a menu.

Frobishers Pressés are created with exactly that intention to bring modernity, craft and clarity to every drinking occasion.

frobishers.com

INTRODUCING THE REFRESHED FROBISHERS SPARKLING COLLECTION

The new range has been designed with versatility and premium hospitality in mind.

Raspberry Lemonade offers a lively, refreshing berry profile. Sparkling Cherry brings depth and brightness in equal measure.

Sparkling Elderflower is crisp, floral and perfectly suited to refined settings.

Alongside them, Sicilian Lemonade and Apple & Elderflower return in contemporary new attire that echoes the confidence of the expanded range.

Every drink has been crafted to provide flavour without heaviness. For operators, the result is a soft-drink collection that integrates effortlessly into multiple styles of service.

SNACK SUCCESS STARTS HERE

RICHARD METCALF-PENNY, DIRECTOR AT HOT NUT COMPANY LIMITED, DISCUSSES HOW THEIR HOT NUT MACHINES AND BESPOKE SNACK MIXES HELP PUBS AND BARS DRIVE IMPULSE SALES, ENHANCE CUSTOMER EXPERIENCE AND GROW PROFITS BY OFFERING PREMIUM, FRESHLY HEATED SNACKS THAT PAIR PERFECTLY WITH DRINKS.

WHAT MAKES YOUR HOT NUT MACHINES AND BAR SNACKS PARTICULARLY SUITED TO PUBS AND BARS COMPARED WITH REGULAR PACKAGED SNACKS?

Our products are designed specifically for on-trade environments, where atmosphere, aroma and immediacy matter. Unlike packaged snacks that sit passively behind the bar, our hot nut machines actively engage customers: the gentle warmth and roasted aroma trigger appetite and impulse purchases. Freshly heated nuts also feel more premium than sealed packets, encouraging customers to trade up while remaining simple for staff to serve. Portion control, long shelf life and minimal waste make them commercially practical as well as appealing. The machines are an excellent point of sale.

CAN YOU EXPLAIN HOW YOUR BESPOKE MIX SERVICE WORKS AND HOW PUBS CAN USE IT TO DIFFERENTIATE THEIR OFFERING?

Our bespoke mix service allows pubs and hotels to create a nut or snack blend tailored to their brand, drinks range or customer profile. Operators can choose from a wide selection of nuts, coatings, spices and flavour profiles, working with us to build something unique. This gives pubs and hotels a signature bar snack that can’t be found elsewhere, reinforcing identity and encouraging repeat visits. Many venues use bespoke mixes to complement local beers, premium spirits or seasonal menus, turning a simple snack into part of their story.

LOOKING SPECIFICALLY AT YOUR HOT NUT MACHINES, WHAT IS THE VALUE OF THESE TO PUBS AND BARS; AND HOW CAN THEY BOOST PROFITS, PARTICULARLY ON IMPULSE SALES?

Hot Nut Machines are a proven impulse-sales driver. Positioned on the bar, they create constant visual and sensory cues without any active selling. The cost-per-serve is low, margins are high, and preparation is minimal. Because flavoured and spiced nuts encourage thirst, they naturally drive additional drink sales too. For many pubs, the machine pays for itself quickly while continuing to generate incremental revenue throughout the day and evening, throughout seasons around the year.

WHAT TRENDS IN PUB FOOD OR BAR SNACKS HAVE YOU SEEN IN RECENT YEARS, AND HOW IS THE HOT NUT COMPANY ADAPTING?

We’ve seen a shift towards premium, bolder flavours and greater

interest in provenance and dietary needs. Customers want snacks that feel considered rather than generic. In response, we’ve expanded our flavour range, introducing more vegetarian and gluten-free options, and focused on high-quality ingredients. There’s also growing interest in sharing snacks and grazing, which our larger formats and mix options support well.

HOW HAS DEMAND FOR YOUR PRODUCTS CHANGED OVER THE PAST FEW YEARS, ESPECIALLY AS PUBS FOCUS MORE ON EXPERIENCE AND FOOD PAIRING?

Demand has grown as pubs place more emphasis on experience rather than just transactions. Snacks that enhance dwell time, pair well with drinks and add theatre to the bar are increasingly valued. Our products fit naturally into this approach, offering an easy way to elevate the customer journey without adding kitchen complexity.

WHAT DO YOU SEE AS THE BIGGEST OPPORTUNITY FOR PUBS AND BARS TO GROW SALES USING SNACKS LIKE YOURS?

The biggest opportunity lies in treating snacks as a profit centre, not an afterthought. By using premium, well-presented snacks to encourage longer stays, additional rounds and repeat visits, pubs can unlock meaningful incremental revenue from a relatively small investment.

hotnutcompany.co.uk

Elevate Your Low & No Menu

and boost ROI with 5-star beverages patrons are guaranteed to remember.

Upgrade your beverage service with Franke’s Classic A Line: the automatic coffee machine range designed to streamline bar operations. Whether you're serving bold espressos, silky cappuccinos, indulgent hot chocolates, or smooth lattes, our high-capacity machines deliver 80 to over 300 cups a day with effortless precision.

Packed with customisable machine features like integrated milk fridges, cup warmers, and automated cleaning systems, the Classic A Line ensures every cup is consistently delicious – and every shift runs smoothly.

But it doesn’t stop there. With real-time insights into machine performance and support from over 100 Franke engineers across the UK and Ireland, discover how the Classic A Line can revolutionise your F&B strategy.

BOURBON BAR

NESTLED IN THE HEART OF LONDON, THE BOURBON BAR AT JW MARRIOTT GROSVENOR HOUSE OFFERS AN EXCEPTIONAL BOURBON EXPERIENCE, COMBINING HERITAGE, RARITY AND A DEEP PASSION FOR CRAFT. ROBERT SRETER, HEAD BARTENDER AND BOURBON EXPERT, REVEALS HOW THE VENUE’S EXPANSIVE COLLECTION OF OVER 500 BOTTLES, RARE TASTING FLIGHTS AND IMMERSIVE EXPERIENCES REFLECT A COMMITMENT TO BOTH TRADITION AND INNOVATION.

THE BOURBON BAR WITHIN JW GROSVENOR HOUSE’S IS KNOWN FOR ITS EXTENSIVE BOURBON SELECTION. WHAT DEFINES A PLACE ON YOUR BACK BAR?

Heritage, passion and commitment are really at the core of everything we do. Sixteen years ago, we began with around 50 bottles from key distilleries, just a few bottles per shelf. I knew them intimately: their stories, ageing, origins and ABV. Even today, I try to keep those bottles in stock as a reminder of where it all began.

Flavour profile is essential. Understanding sweetness, smokiness, maturity, balance, and cask finish allows us to make precise, confident recommendations. Guests should immediately feel they are in expert hands; hesitation can undermine trust.

Scarcity is one of our defining strengths. Rare, individual and vintage bottles continually draw our regular guests back, not just to drink, but to explore. That sense of discovery is something we actively build into the experience through expert-led tasting

flights, which can include highly sought-after ‘unicorn’ bourbons guests may never encounter elsewhere.

Guest demand is the final piece, and often the most challenging. Premium releases can appear and disappear quickly, but strong long-standing relationships within the industry allow us to stay ahead of trends while maintaining the integrity of the collection.

HOW DO YOU STRIKE A BALANCE BETWEEN ICONIC, WELL-KNOWN BOURBONS AND MORE NICHE OR EMERGING PRODUCERS?

Every product has its audience, regardless of how long it remains on the shelf. Open-mindedness is essential. Diversity keeps guests and the team engaged, and variety is what sustains longterm excitement.

That balance is also reflected in how we present the collection to guests. Our private and group tasting flights are designed to move between familiar reference points and more unexpected

expressions, helping guests build confidence while still encouraging exploration.

ARE THERE ANY STYLES OR FLAVOUR PROFILES YOU FEEL ARE PARTICULARLY UNDER-APPRECIATED BY GUESTS AND THAT YOU’RE KEEN TO CHAMPION?

American single malt deserves far more attention. Often less diluted and beautifully cask-finished, it offers real depth. Pennsylvania rye, with its strong heritage, is another category more drinkers should explore.

AS THE BOURBON EXPERT HERE, HOW DO YOU APPROACH EDUCATING GUESTS WITHOUT INTIMIDATING THEM?

There are two main approaches.

The first is education: introducing the fundamentals of bourbon, its terminology and principles, then guiding the guest towards a style that suits their palate.

The second is storytelling: sharing who we are, how the collection grew from 50 bottles to over 500 today, and the recognition earned along the way.

Both approaches build trust and connection.

The key is never to be prescriptive. Bourbon is always subjective. Whether through conversation, a tasting flight, a food pairing or repeat visits, guests should feel free to discover what they enjoy in their own time, through their own palate.

ARE GUESTS LEANING MORE TOWARDS SIPPING BOURBONS, FLIGHTS, OR BOURBONLED COCKTAILS RIGHT NOW?

Sipping whiskey remains the most popular choice. Spirits are about quality, not quantity. I often recommend a single pour of something rare and irreplaceable—even for us. It’s about taking a moment, appreciating the setting, and sharing the experience.

Flights are also highly popular. Each is carefully curated to showcase whiskies with a shared theme yet contrasting flavour profiles. Guest reactions often confirm the value of highlighting unexpected selections.

Cocktails complete the offering. Working with our bar manager and mixologist, Dorothy, allows us to present seasonal, signature cocktails using a wide range of spirits that complement the wider restaurant experience at JW Steakhouse, where our Bourbon Bar is located.

A standout is the Old-Fashioned Trolley, a newer addition developed in partnership with Buffalo Trace. Served tableside, it allows guests to choose between a classic, aged or smoked Old Fashioned. It adds theatre and ceremony to a timeless drink, while remaining rooted in technique and provenance rather than novelty.

HOW DO YOU SEE THE BOURBON CATEGORY EVOLVING IN THE UK OVER THE NEXT FEW YEARS?

Demand will continue to grow. The UK is positioned to become one of the leading global markets for American whiskey, second only to the US and Japan.

Classic cocktails such as the Old Fashioned, Manhattan and Boulevardier ensure bourbon and rye remain bar staples. Premium, well-aged expressions move quickly, particularly with our strong American guest base.

What’s changing is how guests want to engage. There is

Whether through conversation, a tasting flight, a food pairing or repeat visits, guests should feel free to discover what they enjoy in their own time, through their own palate.

growing appetite for immersive experiences (guided tastings, curated pairings and moments of theatre) where context, craftsmanship and storytelling matter as much as the drink itself.

WHAT’S NEXT FOR THE BOURBON PROGRAMME AT GROSVENOR HOUSE; ARE THERE ANY DEVELOPMENTS YOU’RE EXCITED ABOUT?

We’re fortunate to have full support from our F&B leadership to keep the Bourbon Bar distinctive. Plans include purchasing another unique barrel this year and, ideally, visiting Kentucky to strengthen sourcing and relationships.

Personalisation is also a major focus. Guests can now label and store their chosen bottle within the Bourbon Bar cabinet, ensuring their personal selection is waiting for them on every return visit. It reinforces the idea that this is not just a bar, but an ongoing relationship built around trust, taste and shared appreciation.

Whiskey collecting is an ongoing journey, and one we remain fully committed to at JW Marriott Grosvenor House London.

THE YEAR OF THE SPRITZ

DEE DAVIES, BRAND MANAGER AT

BRISTOL SYRUP COMPANY LTD, DISCUSSES WHY BRITAIN’S LOVE AFFAIR WITH THE SPRITZ IS ONLY JUST GETTING STARTED.

The Spritz no longer waits for sunshine. Once the unofficial signal that summer had arrived, these effervescent serves are now firmly year-round - frost on the ground and all. From winter terraces to low-ABV menus, the Spritz has evolved from seasonal staple into permanent fixture, with 2026 shaping up to be its biggest year yet.

SO, HOW DID WE GET HERE?

The Spritz traces its roots back to 19th-century Venice, during Austrian rule. Soldiers, unaccustomed to the strength of local wines, began diluting them with soda water - a technique known as spritzen.

The next evolution came with the introduction of bitters and aperitifs, culminating in the creation of Aperol in 1919 by the Barbieri brothers. It wasn’t until the 1950s, however, that the modern Spritz truly took shape - swapping still wine for sparkling and embracing bolder, more flavour-forward ingredients. The result was a shift from practical dilution to deliberately crafted cocktail.

Fast forward to today and the modern Spritz aligns perfectly with the UK’s biggest drinks trends. It’s light, vibrant and visually striking, whilst naturally lending itself to lower-ABV serves and alcohol-free adaptations. Built well, it delivers complexity of flavour with simplicity of serve - a rare sweet spot for both bars and drinkers.

It’s little surprise that Spritzes have become menu mainstays. As beer gardens and cocktail terraces reopen, these serves increasingly dominate premium menu space, offering operators a high-appeal, high-margin option that works across afternoon and evening. The question now isn’t whether to list a Spritz, but how many.

With this in mind, Bristol Syrup Company have been developing Spritz solutions designed for speed, consistency and depth of flavour - helping bars deliver something distinctive without overcomplicating service.

Leading the line-up is their newest launch - Rhubarb & Orange Spritz Syrup, created to deliver a balanced, flavour-led Spritz with minimal build. Tart British rhubarb meets juicy, zesty orange, layered with bitter gentian and herbal cinchona for structure and depth. The result is a tangy, herbaceous syrup that does the heavy lifting behind the bar.

Simply stir 50ml Rhubarb & Orange Spritz Syrup with 75ml sparkling wine and 25ml soda into a wine glass over ice for a serve confident enough to sit alongside a classic Aperol - while offering guests something refreshingly different. Swap the sparkling wine for soda and it becomes a clean, alcohol-free

option that doesn’t compromise on flavour.

Next up is the Disco Spritz - unapologetically pink and built for spring and summer menus. Combining 25ml Disco Grenadine, 25ml lemon juice and 75ml sparkling wine, it balances sweet pomegranate and raspberry with a bright citrus lift. Eye-catching, playful and made for easy upsell, it’s a natural fit for outdoor service.

Rounding out the line-up is the Yuzu Spritz. With 25ml Yuzu Sherbet, 75ml sparkling wine and topped with 50ml of lemonade, this sharp, aromatic serve leans drier and more complex, appealing to citrus lovers looking for something a little more grown-up.

As the Spritz continues to evolve, one thing is clear: this isn’t a fleeting trend. It’s a category made for creativity and speed of service consistently delivering exactly what modern drinkers are asking for.

Welcome to the Year of the Spritz!

For more Spritz recipes, visit bristolsyrupcompany.com

For trade enquiries about the new Rhubarb & Orange Spritz Syrup, contact hello@bristolsyrupcompany.com

A NEW KIND OF LUXURY

INTRODUCING NEON VODKA, A SPIRIT DESIGNED NOT TO BE NOTICED, BUT REMEMBERED. ROHAN PATEL, BRAND LEAD, SHARES HOW NEON’S PHILOSOPHY OF EMOTIONAL LEGACY CREATES A SUBTLE YET PROFOUND EXPERIENCE, PRIORITISING CLARITY, RESTRAINT AND TIMELESS MOMENTS OVER FLEETING TRENDS.

NEON was never intended to be understood immediately. When we speak about emotional legacy, we are really speaking about what stays with someone after a moment has passed. Not the drink itself, but the feeling it leaves behind. Clarity, composure, a sense of presence. That idea begins in the liquid. We work with natural infusion before distillation and minimal intervention, so flavour is integrated rather than added later. Nothing is exaggerated or masked. The result is a spirit that feels resolved rather than constructed. The experience follows the same principle. NEON is designed to sit comfortably within a moment, not compete with it. It does not ask for attention. It allows the moment to hold that role.

When we began developing NEON, the premium spirits space was already filled with strong narratives and bold gestures. What felt less present was a sense of balance. NEON was created for people who are comfortable with understatement. People who do not need a spirit to announce itself or explain its value. They are attentive to texture, weight, and clarity rather than sweetness or excess. NEON does not perform or persuade. It is designed to feel natural in the hand and familiar in the room, even on first encounter.

The on-trade is where a spirit is experienced in context. It is where memory forms, not just consumption. Entering too quickly risks turning a drink into something transactional. We wanted NEON to appear in environments where care, pacing, and intention already existed. Places where the surrounding details mattered as much as the liquid itself. That meant fewer venues and more patience. The goal was not visibility for its own sake, but relevance within the right rooms.

NEON works well in the on-trade because it does not ask to be managed. On the back bar, it sits comfortably alongside other bottles without demanding focus. It is designed to belong rather than stand apart. In guest interaction, it is similar. NEON does not require explanation or theatre. Often the clarity of the liquid is what prompts curiosity, and that curiosity guides the conversation naturally. It allows bartenders and servers to remain themselves.

From artisans of the past, we take patience and respect for process. From modern minimalism, we take confidence in precision and removal. Hospitality professionals work within that balance every day. Their decisions are rarely about adding more, but about refining what is already there. That shared instinct creates alignment. NEON is shaped by the same sensibility. It fits into existing practices without asking for adaptation.

For us, collaboration is about proximity rather than promotion. We are interested in being present within moments that already carry meaning, not creating occasions around the bottle. That might be a private dinner, an exhibition, a members’ space, or an after-party where the focus is elsewhere. In those settings, NEON becomes part of the atmosphere rather than the subject. We are careful not to lead these moments. We prefer to support them quietly.

When a pub or bar chooses to stock NEON, we hope it feels like a natural decision. Something considered, not performative. For guests, the intention is simple. A pause. A sense of balance. An experience that feels composed rather than overstated. If someone leaves without being able to describe exactly what NEON is, but remembers how it felt, then the spirit has done its work. NEON is not built for immediate recognition. It is built to earn trust over time.

A SPOTLIGHT ON: WINE & CHAMPAGNE

EXPLORE THE LATEST TRENDS AND INNOVATIONS SHAPING THE WORLD OF WINE AND CHAMPAGNE, AS WE SHINE A LIGHT ON WHAT’S NEW AND EXCITING IN THE INDUSTRY.

POURING CONFIDENCE

CARA POWELL, WSET’S HEAD OF APP DEVELOPMENT, EMEA, SHARES FIVE REASONS WHY PUBS AND BARS SHOULD INVEST IN WSET WINE EDUCATION.

1

CONFIDENT STAFF CREATE BETTER GUEST EXPERIENCES

WSET education equips hospitality teams with the confidence to talk about wine clearly, accurately and with personality. When staff understand styles, quality and structure, they can guide guests through choices in a relaxed, approachable way. This transforms wine from a potential pressure point into an enjoyable part of the visit. Guests feel listened to and supported, rather than sold to, which elevates service standards and leaves a lasting impression long after the glass is finished.

2

EDUCATION LEADS TO STRONGER COMMERCIAL PERFORMANCE

Well-trained teams make better recommendations and sell wine more effectively. WSET education helps staff understand value as well as quality, allowing them to confidently suggest wines that meet guest preferences while supporting healthy margins. Whether it’s trading a guest up to a higher-quality glass, recommending a bottle over multiple serves, or matching wine to food, informed decisions made on the floor have a direct and measurable impact on revenue.

3

CONSISTENT KNOWLEDGE ACROSS TEAMS IMPROVES SERVICE QUALITY

One of the biggest challenges for pubs and bars is delivering a consistent experience, especially across busy services or larger teams. WSET provides a shared framework and language around wine, ensuring everyone has the same foundation of knowledge. This consistency means guests receive the same standard of service regardless of who is serving them, building trust in the venue and reinforcing its reputation for quality.

INVESTING IN STAFF SUPPORTS RETENTION AND MOTIVATION

Training sends a powerful signal to employees that they are valued. WSET qualifications are globally recognised and genuinely meaningful within the hospitality industry, making them a compelling development opportunity. Staff who feel invested in are more engaged, more motivated and more likely to stay. In a sector where recruitment and retention remain ongoing challenges, education can be a practical and effective way to build loyalty and strengthen teams.

4 5

FUTURE-PROOFING BUSINESSES IN A CHANGING DRINKS LANDSCAPE

Guest expectations around wine continue to evolve, with growing interest in quality, provenance and how wines are made. WSET education gives teams a strong, adaptable foundation that supports long-term success, helping venues respond confidently to changing guest expectations and evolving wine trends. For businesses training larger teams, programmes can also be shaped around their own wine lists, service style and operational priorities, ensuring learning remains relevant as the business grows. By investing in education, pubs and bars position themselves to stand out, build credibility and keep wine at the heart of the guest experience.

WINE REDEFINED

FROM CURATED LISTS AND EMERGING REGIONS TO GROWER CHAMPAGNE AND ENGLISH SPARKLING, PUBS AND BARS ARE RETHINKING WINE WITH PURPOSE. INDUSTRY EXPERTS SHARE HOW SMARTER, MORE EXPRESSIVE CHOICES ARE RESHAPING THE MODERN DRINKS OFFER.

For decades, wine in pubs and bars was often an afterthought: a short list, a dependable “house red” and “house white,” and perhaps a token sparkling option for celebrations. Beer and spirits carried the personality; wine simply filled the gaps. But that dynamic has shifted

dramatically. Today’s guests are more informed, more curious, and far less willing to accept generic choices –especially when wine prices, quality, and storytelling have never been more visible or accessible.

Across the UK and beyond, pubs and bars are discovering

that a smarter, more considered wine and Champagne offering is not just a nicety, but a commercial and reputational advantage. Wine lists are becoming leaner yet more expressive, Champagne more intentional, and staff engagement more central to the guest experience. The challenge now is not whether to elevate a wine list, but how to do so in a way that feels authentic, profitable and relevant to modern drinking habits.

At the heart of this evolution is a shared understanding among industry experts: guests want quality, value and meaning in the glass.

Beth Brickenden, Founder of Drag & Wine and Top 100 Most Influential People in Drinks 2024 & 2025, notes, “The days of generic ‘house wines’ are out, guests are more considered with purchasing and expect quality at all levels; and with the access we now have to diverse and alternative regions, purchasing wines at all levels means there can be personality and provenance from the lowest price point.”

This idea of personality and provenance – even at entry level –has become a defining theme for pub and bar wine lists in 2026. Rather than relying on anonymity, venues are expected to make choices that feel deliberate, even when budgets are tight. One of the biggest misconceptions about improving a wine list is that it requires more wines. In reality, the opposite is often true. Modern pub and bar lists are becoming more tightly curated, with fewer wines chosen more carefully. Imre Somogyi, Assistant Head Sommelier at The Ritz, highlights that what guests now expect is “quality, uniqueness, and strong value.”

He adds, “They are looking for wines that feel thoughtfully chosen rather than generic, and they want to feel excited by what’s on offer.”

Excitement, however, does not mean alienation. A successful list balances familiarity with discovery, giving guests the confidence to order while gently nudging them toward something new. As Imre explains, “Being open to new trends is important, but classic styles will always have a place—it’s about finding the right balance between familiarity and discovery.”

Nick Daniell, Sommelier and Wine Consultant, echoes this sentiment, pointing out the psychological role that well-known styles play on a list. “Pub and bar wine lists should always feature trusted category leaders, like New Zealand Sauvignon Blanc and Malbec from Argentina, as these provide the psychological ‘safety net’ and reassurance to social wine drinkers.”

The opportunity lies in what surrounds those classics. By positioning lesser-known varietals or regions as stylistic alternatives, pubs and bars can expand horizons without intimidating their guests. “The key is to surround the classic styles with interesting alternatives to offer the customer similar styles to what they are used to, but at a more affordable price point,” Nick adds.

Rising costs in traditional wine regions have accelerated a shift toward emerging areas and under-the-radar varietals. This trend is not driven purely by economics, but by a growing appetite for discovery among drinkers who feel they already “know” the classics.

“In 2026, I anticipate pubs and bars will diversify their wine lists toward lesser-known varietals and emerging wine regions,” says Nick. “With ever rising prices on wines from the classic wine regions, we have started to see an emergence of wines from lesser-known regions and countries.”

These wines often offer better value, but they also bring freshness and individuality to a list. Portuguese blends, Eastern European reds, and aromatic whites from coastal regions are no

Beth Brickenden

longer fringe choices – they are increasingly central to welldesigned pub wine programmes.

Design and language play a critical role here. Nick suggests practical ways to guide guests: “Provide short, relatable descriptions that may even refer to better-known wines. Then create sections within the list to group similar styles together. Headings such as ‘Sauvignon Blanc and Friends’ or ‘Complex and Full Bodied’ will provide further guidance.”

This approach removes intimidation and reframes exploration as an easy, enjoyable step, rather than a risk.

Sparkling wine remains a cornerstone of pub and bar sales, but its role is changing. While Prosecco and big-name Champagne still dominate volume, there is growing interest in alternatives that offer stronger identity and value.

Beth is clear on the opportunity here: “You get incredible bang for buck with English wines and grower Champagnes in comparison to the large brands that are recognisable.”

She adds, “Although they are still at a higher price point than the likes of Prosecco, the quality and calibre are second to none! England is firmly on the map for outstanding sparkling wines, and right on our doorstep – swap the corporate giants for smaller or

A SPOTLIGHT ON: WINE & CHAMPAGNE

local, terroir and story-driven sparkling wines.”

Imre underscores this, noting that “English wines definitely play a major role, both sparkling and still. There are now genuinely outstanding examples that deserve a place on modern wine lists.”

Grower Champagnes, too, resonate with today’s values. “They bring authenticity, individuality, and a strong sense of place, which resonates well with today’s guests,” Imre says.

The key, he stresses, is confidence: “Venues should embrace both by treating them with confidence—listing them clearly, pricing them fairly, and being ready to explain what makes them special.”

If wine lists are becoming more interesting, the role of education becomes even more important – but also more nuanced.

Beth points to staff engagement as the foundation. “Confident, well-trained staff who are invested in the wines they’re selling.”

She also highlights the power of language on the page itself, calling for lists that “don’t just follow generic tasting notes but give a more evocative insight into the wines – ‘light, bright crunchy reds’, ‘coastal whites with a lick of salinity’.”

Imre adds an important caveat to note: “Not every guest wants to be educated – especially not in a formal or forced way.”

He explains that, “when the person behind the bar genuinely loves what they do and has personally chosen the wines, education becomes a natural conversation rather than a lecture.”

Nick underlines that staff do not need encyclopaedic knowledge to be effective. “Waiters and bar staff do not need to be sommeliers with a deep knowledge of wines; they simply need the basic tools and confidence to make like-for-like recommendations.”

Sustainability remains important, but its role has matured. Rather than being the headline, it now sits alongside quality and affordability.

“Forget the idea that sustainable wine has to be ‘funky,’ cloudy, or eye-wateringly expensive; that’s a tired myth,” says Beth.

She notes that regions like Lisbon are “making sustainability a massive regional priority while keeping the price point incredibly friendly.”

Imre observes that guests “care about quality first, and sustainability is increasingly seen as an added value rather than the main selling point.”

The takeaway for pubs and bars is clear: sustainable wines should be integrated naturally into the list, not isolated or overexplained.

Finally, elevation is often found in the details. Glassware, temperature and list management can transform even the bestchosen wines.

“Glassware!” Beth echoes. “If a pub or bar is serving stonking great wines, then they should have glassware to match. No more chunky flutes and wine glasses with the volume markers that undermine the quality and experience, please.”

Imre agrees, pointing to proper glassware and correct serving temperatures as changes that “don’t require massive investment, but they can completely transform how a wine or Champagne is experienced.”

Nick adds a final operational note: “The key to a profitable and exciting wine list is to offer leaner, smarter selections.”

Regular audits, seasonal changes, and a willingness to evolve ensure that a list stays fresh – and that guests keep coming back.

Taken together, these insights point to a new era for wine and Champagne in pubs and bars. One defined not by excess or elitism, but by clarity, confidence and care. By curating thoughtfully, embracing alternatives, empowering staff, and sweating the small details, venues can turn their wine lists into genuine assets – enhancing both guest experience and commercial success in the year ahead.

THE PUB SHOW IS BACK!

THE PUB SHOW 2026 RETURNS TO EXCEL LONDON FROM 30TH MARCH TO 1ST APRIL, BRINGING TOGETHER INDUSTRY EXPERTS, INNOVATIVE SUPPLIERS, AND PUB OPERATORS TO SHAPE THE FUTURE OF THE UK PUB SECTOR.

Returning to Excel London from 30th March to 1st April as part of Food, Drink & Hospitality Week, The Pub Show 2026 brings together the people, products and ideas shaping the future of the UK pub sector.

As the industry’s only dedicated trade event for pubs, the show offers three days of focused content, supplier discovery and peer connection, designed around the real challenges and opportunities facing operators today.

At the heart of the programme is the Future of Drinks Stage, where operators can hear directly from industry experts about how consumer behaviour is evolving. FMCG Gurus will present the latest insights into health, experience-led consumption and the growing importance of at-home occasions, unpacking what these trends mean for drinks ranges, formats and pricing strategies in pubs. Judith Lamberth of WSET will explore current and future wine trends, examining how tastes are shifting and how pubs can respond through smarter curation, staff knowledge and accessible wine offers.

The wider operating landscape will also be firmly in focus. Steve Alton, CEO of the British Institute of Innkeeping, will address tackling post-budget challenges for pubs in 2026, looking at cost pressures, regulation and the practical steps operators can take to remain resilient. Insight agency KAM will host a dedicated morning of content examining how pubs can create magic moments for guests, how drinking habits may change in the age of GLP-1 medications, and how venues can continue to win when it comes to live sport, a crucial driver of footfall, dwell time and repeat visits.

On the show floor, The Pub Show brings together a diverse mix of suppliers spanning drinks, food, technology, services and experiential solutions. A must-visit for publicans is The Taproom, a dedicated showcase for up-and-coming beer brands.

Exhibitors including Attic Brew Co., Beyond Belief, Butcombe Brewery, Lonkero and Titanic Brewery will be part of this focused area, giving operators the chance to discover new products, meet brewers and explore ranges designed to resonate with today’s pub customer.

The Beer Garden will once again provide a lively hub for networking and engagement, with Hashtag Quiz returning to run popular Pub Quiz and Bingo sessions throughout the show. Designed to demonstrate how interactive entertainment can enhance the customer experience, the Beer Garden highlights the growing role of events and social occasions in driving midweek and off-peak trade.

Discussing the event’s 2026 theme of ‘The Power of Us’, The Pub Show Ambassador Tim Skinner, Publican at The Devonshire, highlights the importance of community within hospitality. “Pubs are people, in every sense of the word. From our guests to the people working behind the scenes and behind the bar,” he says. “None of us are as good as all of us. That sense of community between the people running the pubs and the people coming to the pubs is so important.

“The Pub Show bringing people in the industry together is such a wonderful occasion and opportunity for us all to celebrate what we do.”

Running alongside The Pub Show, International Salon Culinaire will once again host the popular Pub Chef of the Year competition, shining a spotlight on culinary talent within the pub sector. With entries closing on 20th February 2026, the competition reinforces the role food continues to play in defining the modern pub and attracting new audiences.

Find out more about The Pub Show, part of Food, Drink & Hospitality Week, at thepubshow.co.uk.

HOLD THE COLD

JACKIE VENN, UK SALES MANAGER,

REVEALS HOW ADANDE’S INNOVATIVE REFRIGERATION SOLUTIONS ARE MEETING THE UNIQUE DEMANDS OF THE PUB AND BAR INDUSTRY.

WHAT SETS ADANDE APART FROM OTHER COMMERCIAL REFRIGERATION PROVIDERS IN THE MARKET, ESPECIALLY WHEN IT COMES TO PRODUCTS DESIGNED FOR PUBS AND BARS?

Adande distinguishes itself in the commercial refrigeration market through patented hold-the-cold technology and modular designs specifically suited for the high-intensity, space-constrained environments typical of pubs and bars in the UK. Our products are particularly well-suited to the growing trend for theatrical cocktails and premium drinks. Adande drawers allow bar personnel to keep frosted glasses, prepped fruit garnishes, chilled bottles, and pre-mixes within easy reach, eliminating the need to bend down to the ground or turn around during service.

ADANDE’S REFRIGERATED DRAWERS ARE HIGHLY REGARDED FOR THEIR EFFICIENCY AND ADAPTABILITY. CAN YOU EXPLAIN THE UNIQUE DESIGN FEATURES OF YOUR FRIDGEFREEZERS THAT MAKE THEM PARTICULARLY SUITED FOR THE DEMANDING ENVIRONMENTS OF PUBS AND BARS?

Our drawers can be individually set to any temperature from -22°C to +15°C in 0.1°C increments. This allows a single unit to switch between fridge and freezer modes in less than 40 minutes, giving pubs and bars the flexibility to adapt to seasonal beverage menus without investing in additional equipment. It also means operators can rely on one robust solution to perform multiple functions in a fast-paced, demanding environment. Take our VCS1 model, for example. With an 86-litre capacity, it holds 4 x GN 1/1 pans (100mm depth) in a single drawer, delivering substantial storage within a compact footprint. This is ideal for busy bars where space is limited. Operators can store frozen garnishes in one drawer while keeping fresh fruits, herbs and mixers perfectly chilled in another, all within the same unit. This flexibility and reliability are exactly why leading chefs continue to choose Adande long term.

WITH RISING ENERGY COSTS AND A GREATER FOCUS ON SUSTAINABILITY, HOW IS ADANDE ADDRESSING THE NEED FOR ENERGYEFFICIENT COMMERCIAL REFRIGERATION IN THE PUB AND BAR SECTOR?

The energy-efficient design means our units use 50% less energy than traditional commercial undercounter refrigeration. The key difference lies in how cold air behaves. Unlike cabinet fridges, where cold air spills out onto the kitchen floor every time the door is opened, Adande drawers are built around an insulated container. When a drawer is opened, the cold air naturally drops and stays within the container, maintaining a stable internal temperature even during frequent service access.

This dramatically reduces compressor run time and energy waste. To further support sustainability goals, Adande also offers a fridge-only drawer range that is Energy Labelled A+; these units operate between 0°C to +15°C.

BREAKDOWNS AND MAINTENANCE ISSUES CAN BE A NIGHTMARE FOR BARS AND PUBS. HOW DOES ADANDE ENSURE THE RELIABILITY AND DURABILITY OF YOUR FRIDGE-FREEZERS IN HIGH-PRESSURE ENVIRONMENTS?

Adande offer an industry-leading warranty of 5 years on major parts and 2 years labour, reflecting a commitment to longevity that is more than double the standard for many competitors. We believe our drawers will last, that’s why renowned chef Gareth Ward continues to choose Adande: “I look out for the best. I’m a big believer in you buy it once. You might pay more for it. But if it’s the best, it will last a lot longer. You can always go cheap, but you’re guaranteed to be replacing it within a few months. So, it’s always best to speak to people, do your research, don’t just buy anything. Then be loyal and stick to a brand that you love. I’ve been cooking for 27 years, and I’ve used a lot of different equipment, and I have the ones that I know will always support me and I can rely on, like Adande fridges.”

adande.co.uk

SAIKINDŌ

SAIKINDŌ IS A UNIQUE FUSION OF SOUND, SPACE AND SPIRIT, WHERE EACH COCKTAIL, CRAFTED WITH PRECISION, COMPLEMENTS THE ATMOSPHERE AND MUSIC. MARCO CORALLO, BEVERAGE DIRECTOR AT SAIKINDŌ, FOUR SEASONS ABU DHABI, REFLECTS ON THE IMMERSIVE, SENSORY-LED EXPERIENCE AT THIS INNOVATIVE LISTENING BAR, BLENDING JAPANESE TRADITIONS WITH MIDDLE EASTERN LUXURY.

SAIKINDŌ OPENED NOVEMBER 2025 AT FOUR SEASONS ABU DHABI. WHAT DOES STEPPING INTO THIS NEW BEVERAGE DIRECTOR ROLE REPRESENT FOR YOU AT THIS STAGE OF YOUR CAREER; WHAT HAS THE JOURNEY BEEN LIKE SO FAR?

Although Saikindō officially opened its doors in November 2025, the journey began long before that. I joined the project six months prior, overseeing the food and beverage pre-opening, and watching the bar gradually take shape while we developed the cocktail menu in the lab. Seeing an idea evolve into a fully realised space has been both intense and hugely rewarding.

Stepping into the role of Beverage Director at this point in my career feels like the culmination of everything I’ve worked towards. Every experience has brought me here, allowing me to merge technical skill with personal passions like music, DJing, vinyl, and a fascination with Japan, all of which are deeply woven into Saikindō. Being at the helm of a space where professional experience and personal identity meet is truly a dream realised.

COMING FROM LONDON’S ARTESIAN, HOW DID THE BRIEF FOR SAIKINDŌ CHALLENGE OR EXCITE YOU DIFFERENTLY FROM YOUR PREVIOUS ROLES?

Saikindō is fundamentally different from anything I’ve worked on before, largely because of the clarity and strength of its identity from day one. At Artesian, stepping into a legacy shaped by legends like Alex Kratena, Simone Caporale and Rémy Savage, and working alongside such amazing hospitality gurus like Anna Sebastian, meant leading a team already at the pinnacle of the global bar industry, a life-changing experience in itself.

With Saikindō, the challenge came from the opposite direction; I had the opportunity to build something from the ground up. I defined my role, shaped the team, and carefully selected collaborators to bring the concept to life. The brief felt almost tailor-made for me, a listening bar rooted in vinyl culture, inspired by Japanese aesthetics, music from the ’80s, ’90s, and early 2000s. Everything collided naturally with my personal passions and interests, making it both an exciting and meaningful challenge.

SAIKINDŌ IS DESCRIBED AS A ‘DIALOGUE BETWEEN SOUND, SPACE AND SPIRIT.’ FROM A BARTENDER’S PERSPECTIVE, HOW DO THOSE THREE ELEMENTS TRANSLATE INTO WHAT’S ACTUALLY HAPPENING BEHIND THE BAR?

For me, this dialogue encapsulates the essence of Saikindō.

Guests encounter sound, atmosphere, and spatial design before any interaction with the team or the first sip of a cocktail. These elements set the tone and mood, creating a foundation for the overall experience.

Working in this environment has shifted my perspective: cocktails are just one component of a larger composition that includes music, lighting, acoustics, hospitality and energy. Drinks support the experience rather than dominate it, creating a harmonious, immersive environment where every element interacts in balance.

LISTENING BARS ARE DEEPLY ROOTED IN JAPANESE CULTURE. HOW DID YOU INTERPRET THAT TRADITION FOR A MIDDLE EASTERN LUXURY HOTEL AUDIENCE WITHOUT DILUTING ITS ESSENCE?

Coming from an Italian background, my natural style of hospitality differs from Japanese traditions, and Abu Dhabi’s diverse audience adds another layer of complexity. Ensuring we preserved the essence of the listening bar was imperative.

HOSPITALITY

We immersed ourselves in Japanese culture, visiting bars in Japan to grasp the subtle nuances of attentive service, atmosphere and vibe. Collaborating with experts like Bobby Carey, we aligned every detail of service and hospitality with the tradition, while adapting certain elements for the diverse local and expat audience. It was about respecting authenticity while ensuring it resonates within a Middle Eastern luxury hotel context.

OMOTENASHI — THE JAPANESE PHILOSOPHY OF WHOLEHEARTED HOSPITALITY — IS CENTRAL TO SAIKINDŌ. HOW DOES THAT PHILOSOPHY PRACTICALLY INFORM SERVICE STYLE AND GUEST INTERACTION AT THE BAR?

Omotenashi, to me, translates as “unreasonable hospitality”: giving wholeheartedly without expecting anything in return. At Saikindō, it’s about going above and beyond so every interaction is intentional and meaningful.

ARE THERE SPECIFIC TECHNIQUES, INGREDIENTS OR SPIRITS YOU LEANED INTO TO BETTER ALIGN THE DRINKS WITH THE CONTEMPLATIVE NATURE OF THE SPACE?

We focus on Asian, particularly Japanese, ingredients to create cocktails that reflect the flavor profiles of traditional listening bars. Every ingredient is carefully balanced so that no single component dominates. The aim is to craft drinks that are nuanced, harmonious and contemplative, encouraging guests to slow down, savour the moment, and engage fully with the space. Balance is everything, both in flavor and in how the drinks interact with the overall atmosphere.

HOW DO YOU APPROACH MENU DEVELOPMENT WHEN THE ENVIRONMENT ITSELF — MUSIC, LIGHTING, ACOUSTICS — IS SUCH A STRONG PART OF THE EXPERIENCE?

Our first menu drew inspiration directly from music and acoustics, exploring a concept similar to synesthesia, where sound can translate into taste. Using AI, we experimented with translating music into flavor profiles. Beyond experimentation, the goal is to create cocktails that

guests can connect with emotionally. Each drink is inspired by a musical style — funk, hip-hop, jazz — which can trigger memories or feelings, even if the song itself is unfamiliar.

YOU’RE WORKING ALONGSIDE HEAD MIXOLOGIST ANN PINSUDA, FORMERLY OF THE BAMBOO BAR IN BANGKOK. HOW DO YOUR BACKGROUNDS COMPLEMENT EACH OTHER CREATIVELY?

Working with Ann is a constant, creative dialogue. Our palates and styles complement each other so closely that collaboration feels like a single thought expressed in two people.

Operationally, our roles complement each other perfectly: I focus on vibe, events and service, while Ann ensures flawless technique and organisation behind the scenes. Her structure allows me to push creatively while the bar runs seamlessly. Simply put, I couldn’t ask for a better head mixologist.

LUXURY HOTEL BARS IN THE MIDDLE EAST ARE EVOLVING RAPIDLY. WHERE DO YOU SEE SAIKINDŌ FITTING WITHIN — OR DISRUPTING — THE CURRENT BAR LANDSCAPE IN THE REGION?

Having been in the Middle East since 2010, I’ve seen luxury hotel bars evolve dramatically. Saikindō feels different, it’s a true disruptor. While it sits within the Four Seasons Abu Dhabi, it has a strong, independent identity that could thrive anywhere in the world.

DO YOU THINK CONCEPTS LIKE LISTENING BARS SIGNAL A SHIFT TOWARD MORE INTENTIONAL, SENSORY-LED DRINKING EXPERIENCES GLOBALLY?

I wouldn’t say listening bars alone signal a global shift; many bars already embrace sensory-led experiences. But listening bars represent the pinnacle of this approach.

They engage all the senses simultaneously, encouraging guests to consider more than just the drink or the service. Music, lighting, acoustics and atmosphere all interact, creating a fully immersive environment. Every element matters, making listening bars a model for intentional, multi-sensory hospitality.