Inn Express Summer 2026

SUM M ER COLLECTION

JUNE - JULY - AUGUST

Wellbeing Support

Practical Support

StartHere

Deal Index

SUMMER DEALS &

BEER & CIDER

READY TO DRINK

AT A GLANCE

READY TO DRINK

SPIRITS & LIQUEURS

READY TO DRINK

Ooooh shiny

A selection of our newest arrivals worth making space for.

Cotswold Distillery

Wild Spritz is a bittersweet English aperitivo, hand-crafted in the Cotswolds for golden hour evenings and the ritual of slowing down. Bright citrus, soft florals, and layered botanicals come together in a dry, refined style. Inspired by the beauty of the English landscape,

Wild Spritz occasions are relaxed, elegant, and 9uietly celebratory, elevating sun-warmed terraces, shared plates, and soaking up the last light over the Cotswolds countryside.

BRULO

330ml Can | 30L Keg

Brulo is an Edinburgh brewery that does one thing: alcohol-free beer brewed from scratch at 0.0%. No alcohol is added, so none needs removing; the flavour is built in from the start. The range covers DDH IPAs, stouts, sours and lagers, all using natural ingredients and modern fermentation techniques. Bold, hop-forward and genuinely complex. The Guardian called it the Rolls-Royce of alcoholfree beer. Hard to argue.

Hispsterra

Hipsterra is a Cotswolds-born rose hip liqueur, made in Oxfordshire from single estate grain spirit infused with wild rose hips. The flavour is sharp, delicate and distinctly British: hedgerow character with a clean, elegant finish. The signature serve is a Hipsterra Spritz. It's a genuinely original product in a category that can feel tired; rose hip as a base spirit is rare, and the provenance story is solid. One for menus that want something properly different.

Ichnusa Non Filtrata

330ml Bottle

Ichnusa is Sardinia's most famous beer, brewed near the island's capital Cagliari. The Non Filtrata is the unfiltered version, left to decant naturally in the vats rather than filtered, with hops added by hand. The result is a hazy golden lager at 5% ABV, brewed with 100% pure barley malt. Notes of apricot, fresh bread and gentle herbs. Fuller-bodied than the filtered original, with a smooth, balanced finish. A solid entry point into the world beer category.

Lonkero

Finnish Long Drink 30L Keg

Lonkero is a Finnish long drink made from gin and grapefruit soda, created in 1952 when Finland introduced a fast-to-serve drink to keep Olympic visitors refreshed. The UK brand adds its own twist: additional botanicals, pine and lime alongside the classic grapefruit base. At 5.5% ABV it sits neatly between beer and a G&T, served cold in a pint glass or can. The Guardian named it Drink of Summer 2025. Already on draught in across our trading area, and building fast.

Il Poggiarello Cecco Rosso

Piacenza Italy

From the Piacenza hills in EmiliaRomagna, Cecco Rosso is a blend of Barbera, Bonarda and Cabernet at 14% ABV. Deep ruby in the glass, with aromas of ripe red fruit, morello cherry and a hint of toasted wood. On the palate it's structured but approachable: firm tannins, good length, and a touch of residual sugar that keeps it drinking easily rather than seriously. A solid Italian red for venues that want something with character without the price tag to match.

Vinca Organic Rosé

6 x 75cl Aluminium | 12 x 187.5ml Cans

Vinca is a B Corp-certified, fully organic Sicilian wine brand with a genuinely different angle on packaging. Their Provence-style pale rosé is made from Syrah and Nero d'Avola grown on Sicily's west coast, and comes in the UK's first 750ml bottle made from 100% post-consumer recycled aluminium. At 11% ABV it's dry, crisp and delicate: red fruit, a touch of spice from the Syrah, clean finish. The bottle chills faster than glass, weighs a fraction of it, and is infinitely recyclable. The story and the product both do the talking.

1664 Rosé

330ml Bottle

Brewed with a touch of peach and raspberry, 1664 Rosé offers a perfect balance between sunny flavours of summer fruits and the subtle beer bitterness of a 1664 beer. 1664 Rosé is a beer at 4.5%, easy to drink and refreshing for a fun and savoury moment with friends.

Zingi Bear

Organic Ginger Switchel 24 x 330ml

Zingi Bear is a Lake District-made organic switchel, built on ginger root, apple cider vinegar, lemon juice, acacia honey and sea salt. No refined sugars, no preservatives, no concentrates. Fully natural and gluten-free. It works as a standalone soft drink or as a mixer alongside spirits. Michelin-starred chef Simon Rogan has served it at his restaurants since the beginning. 0% ABV, certified organic, and genuinely distinctive on a back bar.

Bel Nada

Alcohol-free aperitif

Bel Nada is a Swiss alcohol-free aperitif brand, launched in the UK in 2026 after an 18-month development process with Swiss drinks specialists. The range is built around Alpine botanicals. Le Botanique is the gin alternative, using juniper and Swiss pine; L'Aperitivo leans floral and citrus. Both are 0% ABV, designed for mixing. The brand sits at a premium positioning, with the packaging and provenance to match. A serious option for venues building out a proper noalc spirits list.

Sophie Schaal

Pinot Gris | Alsace - Germany

In Alsace, Pinot Gris is a serious proposition rather than an afterthought. Sophie and Julien Schaal farm organically on clay soils, which gives this wine its characteristic weight and structure. Wholebunch pressed, naturally fermented, and rested on fine lees. The result is full-bodied but fresh: pear,

Going out less. Expecting more!

Going out less. Expecting more!

We read forty pages of consumer research, so you don’t have to!

We read forty pages of consumer research, so you don’t have to!

CGA by NIQ is the leading research provider for the UK eating and drinking out market. Their Consumer Pulse is a monthly survey of over 5,000 GB adults who visit pubs, bars or restaurants at least once a month. Responses are weighted across age, gender, region and visit frequency to give an accurate picture of who is actually going out and what they are doing when they get there.

CGA by NIQ is the leading research provider for the UK eating and drinking out market. Their Consumer Pulse is a monthly survey of over 5,000 GB adults who visit pubs, bars or restaurants at least once a month. Responses are weighted across age, gender, region and visit frequency to give an accurate picture of who is actually going out and what they are doing when they get there.

It is also, if we are being honest, a fairly dense read. Lots of crosstabs. Plenty of percentage point changes. The kind of document that is genuinely useful if you

It is also, if we are being honest, a fairly dense read. Lots of crosstabs. Plenty of percentage point changes. The kind of document that is genuinely useful if you

have an afternoon free and a strong coffee to hand.

have an afternoon free and a strong coffee to hand.

We read it so you do not have to. Then we strip out the parts that belong in a boardroom and focus on what actually matters behind the bar. The biggest drinks brands and pub groups in the country use this data to make ranging and investment decisions. We just think the people actually running those pubs deserve the same picture, without having to wade through forty pages of methodology to get to it.

We read it so you do not have to. Then we strip out the parts that belong in a boardroom and focus on what actually matters behind the bar. The biggest drinks brands and pub groups in the country use this data to make ranging and investment decisions. We just think the people actually running those pubs deserve the same picture, without having to wade through forty pages of methodology to get to it.

The three hours where summer gets won or lost

Halfof all on-premise visits between five and eight in the evening. In summer, that window stretches and deepens. Pub gardens fill before six. The first round becomes the second before anyone has thought about eating. Early evening in the warmer months is its own occasion, and it deserves to be treated like one.

The early evening crowd is not looking for a deal. They have left work, they are with people they want to see, and they have usually made a conscious choice to be where they are. That matters. A customer who has decided in advance to stop somewhere is more open to ordering something worth having than one who wandered in on impulse.

Cocktails and RTD formats score highest for excitement in the March data. This is exactly when that appetite shows up. A well-presented serve, a cold draft poured correctly, something on the bar that looks like it was put there with a bit of thought. These are the things that turn a first round into a second one.

Three things tend to let operators down at this session. Ranging: premium serves that require a member of staff who does not come in until seven. Atmosphere: music still at lunchtime volume, half the lights off, no signal that this is somewhere worth being on a warm Tuesday evening. And speed: a round that takes four minutes during a busy service is a round that might not come back. None of these are big fixes. They are all decisions that can be made before the doors open rather than after the session has already run away from you.

The occasion is doing the work your marketing used to do

Thevisitor who has decided in advance where they are going, and why, is a fundamentally different customer from the one who drifted in because it was convenient. They have usually thought about it. They might have booked. They have told someone else about it. They are, in short, invested before they have ordered a drink.

That is a genuinely good position to be in, if your offer is ready to meet them. The problem is that a lot of venues are still set up for the drift-in crowd. A decent range, nothing too considered, hope for the best. That approach worked when footfall was reliable. It works less well when every visit is a decision.

What the occasion-led drinker wants above everything else is confidence. Confidence that the thing they ordered last time will be just as good this time. Confidence that the staff know what they are talking about. Confidence that the evening will justify the choice to come out rather than stay in.

Half of every visit happens in this window. And it’s when people are most likely to order something worth having.

That means the basics have to be exactly right. Well-kept cask and keg. A wine list someone has actually thought about. Spirits and mixers that make sense together. It does not need to be long or complicated. It needs to be consistent, and it needs to be delivered as if it matters, because to this customer, it does.

Half the orders. None of the love.

Soft and hot drinks are the most consumed category on the on-premise, ahead of beer and well ahead of wine. One in two visits includes one. And yet when consumers rate categories for excitement, soft drinks finish last.

Nearly one in three consumers tried a new drink in March, and soft drinks were the second biggest category for trial, behind only cocktails. People want something interesting. The data suggests the appetite is there. The question is whether the offer is.

The fix does not require a dedicated menu or specialist kit. Two or three well-chosen options, described properly, served in the right glass with a garnish. That is the difference between a customer who feels looked after and one who orders tap water because nothing else on the list spoke to them.

Sod the budget. I’m having the good one.

1 in 4

Consumers spending more per visit despite cost pressures

Treat-led spend 26% of consumers are spending more per visit despite the cost of living squeeze. A significant minority is actively trading up when they do go out.

Twenty-six

percent of on-premise visitors are spending more per visit than a year ago. One in four people, actively prepared to spend on something worth having. They have cut back on frequency, so when they do go out, the experience carries more weight. A consumer who has turned down three invitations before saying yes to the fourth is not there for a cheap round.

Cocktails are the biggest beneficiary of this mindset. High excitement, high trial, high average spend. A cocktail at eight or nine pounds is not expensive to a treat-led customer. It is an affordable version of the experience they came out to have. The same logic applies further up the spirits range and to premium wine by the glass.

The challenge is capturing this spend without making everyone else feel like they have wandered into the wrong pub. A genuine stepup option on spirits alongside your standard pour. A wine list with a clear second tier. A short cocktail selection that rewards people who want it without bewildering everyone else.

The data is clear on this: the treat-led customer wants to spend. The operators seeing the benefit are the ones who have made it easy for them to do so.

Monday is not dead. But it does need handling carefully.

Monday to Wednesday visits grew in March versus February. It will not get a press release, but in a market where overall frequency is declining, any movement in the right direction is worth understanding.

That said, the data does not tell the whole story. Plenty of operators have tried to build midweek trade, spent money on staff, laid on food and watched a quiet room slowly drain the enthusiasm out of the idea. The decision to open on a Monday is not a simple one, and nobody should pretend otherwise. Wage costs are fixed whether ten people come in or fifty, and a poorly attended midweek session can do as much damage to staff morale as it does to the margin.

The growth the data shows is real, but it is not evenly distributed. It tends to favour venues with an existing reason to visit midweek: a regular crowd, a neighbourhood following, a specific occasion worth coming out for. It is harder to manufacture from scratch.

Mon to Wed up!

Where midweek does work, it tends to be built slowly and on added value rather than reduced price. A monthly event that gives people a fixed date to plan around. A midweek serve that is not available the rest of the week. A simple offer aimed at local workers that pulls people in at the tail end of the afternoon before they convert to the early evening session.

The honest advice is to test carefully rather than commit fully. One session, one night, measured over six weeks before any further investment. If the numbers are not moving by then, the data might just not apply to your catchment right now, and that is a legitimate conclusion to reach.

5

TO ACT ON THIS SUMMER

Audit your core range for consistency, not just content

Would a customer from six months ago find the same quality they remember? Fix that before adding anything new. Trust is worth more than novelty right now.

Treat early evening as a named session with its own decisions

Staff it properly, set the atmosphere before 5pm and make sure premium serves are available and ready to go. If you are just opening the doors and hoping for the best, you are underserving your biggest trading window of the day.

Upgrade two or three soft drink options and build the serve

Right glass, garnish, described on the menu. A premium mixer over ice in a highball is a different product from a branded can from a warm fridge. Non-drinkers will reorder. Moderating customers will too.

Find the gaps where treat-led customers have nowhere to go

If your cocktail list is two options or your spirits shelf skips from house to one premium, you are missing trade-up spend. Small additions at the right price points, served confidently, are where the margin lives.

01 02 03 04 05

Pick one midweek session and commit for six weeks

One event, one serve, one reason to plan a visit. Midweek trade built on consistency rather than discounting will be worth considerably more over a quarter than a two-for-one that trains customers to wait for the deal.

Source: CGA by NIQ · March 2026

BEER & CIDER

THE 2026 TREND REPORT

No-Alcohol That Tastes Like Beer

Alcohol-free beer has stepped up, delivering flavour and body that rivals full-strength pints. Adding a couple of quality no-alcohol options ensures you don’t lose sales to moderation and shows customers they can still enjoy a proper pint without compromise.

Freshness Matters

Consumers want beer at its best, which means fresher stock and faster rotation. Venues focusing on quality over sheer volume see better repeat sales. Keep lines moving, highlight freshness on menus, and shout about short supply chains to boost reputation.

Flavour First Ciders

Cider is stretching beyond sweet and simple, with heritage blends, drier profiles and inventive flavours growing in demand. Highlight cider pairings with food, rotate seasonal options, and position premium ciders as a credible alternative to wine or craft beer.

Lagers with Character

Drinkers are trading up from standard pours to genuine European imports and quality British-brewed lagers. Stocking both gives customers choice and confidence, while signalling your venue values flavour and authenticity. It’s an easy way to elevate your range and margins.

Session Strength Rules

Drinkers are leaning towards beers that deliver flavour without heavy ABVs. Sub-5% pale ales, modern bitters and crisp lagers are seeing renewed interest. Highlight sessionable cask lines and approachable pales on boards and menus to encourage repeat orders and longer visits.

Rotating Craft Lines

Too many venues carry multiple lagers that all do the same job. Replacing one with a rotating craft line won’t dent lager sales, but it will bring in a fresh audience looking for discovery and keep your bar offer dynamic.

HOW MUCH GAS DO I NEED?

When dispense gas prices are on the way up and at times it seems that consistent availability is going the opposite direction, its now more important than ever to get a good understanding of how product you can dispense on one canister.

Mixed Gas | 10 Ltr Cylinders

Stouts & Ales

11-12Ales, Lagers & Ciders

11-12 Lagers & Cider

Lagers & Ciders

Dispense capacities can only be given as an approximate guide due to many factors such as:

• Gas Pumps for cask ales: these can be heavy users of gas

• Line Cleaning: various methods used, predominantly pressurising a line cleaning bottle with gas, this will be affected by the size of the bottle and by the number of dispense heads

• Most cellars may experience background leaks at some point

NOTE: ALL DISPENSE CAPACITIES QUOTED ARE 11 GALLON KEGS ALL FIGURES ARE APPROXIMATE AND TO BE USED AS A GUIDE ONLY

KEG CONNECTORS

Whether you call it a keg connector a coupler or a fitment.. There is a world of names for these essential pieces of equipment. But for any draft beer or soft drink system the performance of the keg coupler is vital. The keg coupler connects the gas and beverage lines to the keg and ensures a pressurized flow from the keg.

DRAUGHT KEG FITTINGS

& THE PRODUCERS WHO USE THEM

(A)A-Type: (KK) Key Keg: (G)Grundy:

Guinness/Diageo, Shepherd Neame

Kegstar, E-Keg, Carlsberg, Heineken, Westons, Asahi UK Schneider

Molson Coors, Thatchers BBG / ABInbev (mostly)

Mostly used by craft breweries. Please see our website for up to date list

CO2 cylinders are characterised by a purple valve guard with a grey cylinder body. Unlike mixed gas Co2 has no ID tags

MALE CONNECTOR

MIXED GAS cylinders are characterised by a pink valve guard. The cylinder body is grey with a green shoulder.

FEMALE CONNECTOR

MIXED GAS TAGS ALL INN EXPRESS BEVERAGE GAS IS SUPPLIED BY AIR LIQUIDE

MIXED GAS ID TAGS ARE FITTED TO ALL MIXED GAS CYLINDERS.

IF NO TAG PLEASE DO NOT USE CYLINDER BUT WHICH ONE DO YOU NEED?

30/70 60/40 200 BAR 180 BAR

CO ² GAS LAGERS, CIDERS, ALES

40/60 GAS LAGERS, CIDERS, ALES

30/70 GAS ALES & STOUTS

BY

INDEPENDENT

IT’S PROPERLY IRISH

Brewed in Dublin, not under licence, not contract-brewed somewhere else. Every keg is shipped from Glasnevin.

A NEW STORY TO TELL

Modern customers want to know who made their drink and where it comes from. Clockwork gives your team something fresh to talk about.

Owned by working publican families, not a multinational. The opposite of the macro stouts on the bar next door.

INDEPENDENT OWNERS EXISTING DEMAND

Believe the hype!

Millions of social media views across TikTok & Instagram from @Topjaw & @primemutton2000abfr

WHEN YOU INSTALL A PERMANENT SIGNATURE BREW LINE

Mango SeaSon haS landed

Mango Pale ale

Super juicy & hazy, dry hopped with exotic hops & load of mango.

4.9% Classic IPA with a modern taste

The Range KegS

SeSSIon lageR

Pekok Lager is smooth, light & easy drinking.

CaSKS

InDIan SUMMeR Pale 4.0% Easy drinking citrus pale ale

Hazy IPa

DDH hazy IPA brewed with nectaron & superdelic hops.

InDIan SUMMeR Pale 4.2% Amber ale with caramel tones

BREWERS OF SPECIALTY LAGERS AND BELGIAN-INSPIRED ALES

Lost and Grounded Brewers is an independent, award winning brewery based in Bristol. Established in July 2016, they operate from their state-of-the-art brewhouse to produce beers with balance, nuance and a depth of character. Renowned for their flagship lager KELLER PILS, which won Gold in the Kellerbier/Zwickelbier category at the 2023 World Beer Cup Awards®, their German-inspired range includes their HELLES - Unfiltered Lager and EXTRA NICE - Extra Dry Lager.

THEIR BEERS

KELLER PILS 4.8% Hop-Bitter Lager Beer

THEIR BREWHOUSE

Lost and Grounded have a clear focus on sustainable brewing and operate from their state-of-the-art German brewhouse complete with energy recovery technology and CO2 recapture. Whilst the brewhouse is ultra-modern, their process echoes traditional German brewing techniques which produce beers with smooth and rounded finishes.

Keller Pils is Lost and Grounded’s flagship lager and is the beer that founded the brewery. Using Pilsner malt from Germany and Belgium, and a combination of three traditional German hop varieties, the team produces what is largely heralded as the best and most unique lager in the UK.

HELLES 4.4% Unfiltered Lager Beer

Gentle and balanced, Helles exemplifies everything Lost and Grounded aim to achieve as lager brewers. Using the same pilsner malt blend as Keller Pils, and gently hopped with Magnum, Perle and Tettnang, this is a soft, bready, easydrinking rendition of a classic Helles lager.

EXTRA NICE 4% Extra Dry Lager

Brewed as a ‘Beer with Purpose’, Extra Nice supports Stonewall Housing with £1 from each keg and 5p from each can sold going to the charity. Using a portion of rice in the grist to soften the palate, this is a light, crisp lager promoting diversity, creativity and inclusivity.

All our beers are unfiltered, unpasteurised and vegan friendly.

WHAT IS THE MEANING BEHIND THE LOST AND GROUNDED NAME?

The ‘Lost’ bit is not knowing your whereabouts. Annie and I have lived all over the world –Australia, Belgium, the UK – and I have a US/ Chilean background, but I spent half my life in Australia. Bristol was a long-term stop for us and we wanted to remember what was important. The ‘Grounded’ flows through how we work, how we engage with our community and how we treat our customers and team.

DID YOU HAVE BREWING BACKGROUNDS BEFORE FOUNDING LOST AND GROUNDED BREWERS?

Yes, I’ve been in the industry for more than 20 years, starting as a brewer and working up to senior roles. Annie worked in training and support roles alongside people with learning disabilities. Her love of creative writing, music, poetry, street art and fashion has transferred beautifully to her role as our creative lead. Our story is the book Annie never got to write.

WHY SPECIALISE IN BREWING LAGER?

We’re kind of an outlier in the fact that we focus on brewing lager. Lager is a style of beer that is incredibly difficult to master, but we love the challenges that brewing this type of beer brings. When we founded our brewery in 2016 we set out to make the best and most unique lager in the UK, starting with our flagship Keller Pils, and now we brew lager every week of the year!

CUSTOMER SUPPORT

91 Whitby Road, Bristol, BS4 4AR

info@lostandgrounded.co.uk

+44 (0)117 332 7690

HOW DID THE CAN DESIGNS COME ABOUT?

We found a local illustrator whose style we loved and she and Annie hit it off. Between them, they visually translated our values, starting with the flying hippo, our humble mascot. As we see it, our hippo isn’t the rock star of the animal kingdom, he’s a quiet achiever who believes in himself and, who knows, if he works hard enough, he can carry the world.

WHAT MAKES A GREAT LAGER?

It’s really about our entire brewing philosophy – the choice of ingredients such as malt and hops, the way the water treated, brewing techniques , as well as fermentation and lagering procedures… and of course time! In the end we are after a beer that is relatively subtle, but is full of character and personality.

Lost and Grounded Brewers are capable of being the Lead Brewery, offering a full support package for customers buying through Inn Express including: Free Launch Keg for new stockists / Glassware / Branded Beer Mats / Bar Runners / Staff Training & a dedicated Lost and Grounded Account Manager.

@lostandgrounded

@lostandgroundedbrewers

www.lostandgrounded.co.uk

FROM BRISTOL BEAUTIFUL BEER

We’re a multi-award-winning independent craft brewery based in Bristol, creating Beautiful Beer whilst reducing our impact upon the planet. Our expert team operates from a world class facility, where we obsess over creative recipes, brewed with skill and care for balanced, refined and refreshing drinking. With accolades under our belt including Brewery of The Year, Great Taste and the World Alcohol-Free Awards, we’re on a mission to become the UK’s best independent craft brewery.

SUSTAINABILITY

As part of our mission to reach Net Zero by 2030, we have heavily invested in sustainable brewing. This includes solar-powered brewing, CO2 recapture technology, and energyefficient systems that help reduce our footprint.

DE-ALCOHOLISER

To create our award-winning no + low alcohol beers, we use market-leading technology to separate the alcohol from the beer. This approach preserves the best possible flavour and aroma possible, leading to the best tasting alcohol-free beers.

MULTI-AWARD-WINNING BEAUTIFUL BEER

Don’t just take our word for it - we’re the proud recipients of multiple awards including Brewery of The Year, Sustainability Champions, 4 Great Taste stars and multiple medals at the World Alcohol-Free Awards.

CUSTOMER SERVICE

We’re a values-led company, guided by our desire to make Beautiful Beer, whilst also respecting our team, stockists and suppliers. When you work with us, we make sure to take care of you and your business.

We’ve been chatting to Dan from Attic about the value of having a beer permanently pouring on your bar.

“We’ve all been there, going for a drink in a craft beer bar, trying to make sense of a beer board and struggling to find something you actually want to drink. This is not a knock on those styles of venues themselves, they’re great assets to the nation’s independent pub & beer scene, but I think the age of the Untappd-ticker is dying and craft beer venues will slowly start to change with it.

Something else I’ve seen recently are pubs having one rotating craft line alongside a sea of mainstream beers. Go in one week, and there’s a great beer on, then next time you go in it’s something different. If you pick the wrong beer one week, imagine how many people you’ve put off your pub, or craft beer as a whole?

It makes sense doesn’t it? You don’t see venues chopping and changing from Madri to Cruzcampo to Estrella every week, so why is it that pubs do this so often with craft beer?

Craft beer pubs still need rotation, it’s in their DNA and it drives innovation and experimentation in the industry, which after all is what craft beer was all about in its origin. However, if we, as an industry, are going to be able to take on big beer, and get even more people drinking our beer, pubs need to rethink the fully rotational model and go for a few beers they know are bankers.

I feel the best way to run a craft beer lineup is to do a combination of both - if you’re a craft led free house, pick some core beers that you know sell well all the time, and stick with them! You’ll get far more support from the breweries themselves, and I truly believe that people will come back to your venue more often if they know there’s always a good beer on.

Even more so, I think that if you have a mix of rotating lines and some reliable permanent staples, you’ll start selling more of both, as your regular craft drinker will come back more often if they know you’ve got a consistently great lineup versus other fully rotating venues. Humans are habitual, and for the same reason your Madri or Guinness drinker is cautious of craft lagers and nitro stouts, a lot of craft beer drinkers will think in the same way about the beers they know and love. They know what they’re getting and they know they like it.

I used to run a freehouse in Bristol and thought the rotational model was working, and driving people to the pub, which in a way it did to an extent. However, after a few weeks of being lazy, ordering the same thing and not bothering to scroll through availability lists for a new beer to put on I realised something. Every regular was still coming back in, some more often than before, and some spending more time and money on every visit. Because pubs aren’t just about beer, and there’s so many more reasons to go to a pub than to just try a new craft beer they’ve put on that week.

So here’s my pitch: speak to your regulars, find out their favourite beers, and leave them on!”

Our flagship beer, Intuition, has just been crowned Best Session Pale Ale (Canned) at the SIBA National Independent Beer Awards 2026.

karaoke

GLUTEN FREE PALE - 4.2%

Soft, hoppy pale with saturated flavour and low bitterness Amarillo on hot & cold side delivers a fragrant mix of floral citrus layered with subtle peach and nectarine Super drinkable and gluten-free

CANS 12 x 500ml ~ £33.99

SANKEY 30L ~ £98 99

SANKEY 50L ~ £135.99

island hopper

PALE - 4.5%

Soft & clean, beautifully drinkable & juicy Hopping between 2 continents, utilising US Mosaic & Citra T90 and beautiful, bright top notes from New Zealand with fresh & vibrant Galaxy T90

CANS 12 x 500ml ~ £33.99

SANKEY 30L ~ £107.99

SANKEY 50L ~ £142 99

Complimentary keg & glassware when you stock our PILSNER or HELLES.

Why Local, Independent Beer Delivers More Than Just a Pint

The on-trade is shifting. People may be going out less, but when they do, they’re not necessarily spending less. Instead they’re seeking quality, experience, and something worth the occasion.

That’s where independent beer comes in.

Stand Out, Not Blend In

Mass market brands are everywhere. Stocking a small, independent brewery instantly differentiates your range and creates a perception of quality and exclusivity. When customers see something they can’t get everywhere, it adds value to their visit, and your offering.

Local Sells

Our branding is proudly local and instantly recognisable. Customers don’t need to search to understand where it’s from, it’s clear! That sense of place resonates, whether they’re locals or visitors looking for something authentic.

Independent Matters

As a small, family run brewery, we offer something today’s consumers actively seek out: authenticity. More and more drinkers want to support independent businesses, and stocking local helps you tap into that mindset.

A Range That Works

Choosing independent doesn’t mean limiting choice. Our range spans pale ales, lagers, stouts and more. They are available in cask, keg and cans. We also have alcohol free options, so there is a beer for everyone in our range.

Proven Quality

With over 20 awards in the last decade, our beers deliver on quality as well as story—driving repeat purchases and customer trust.

Better for Business

In a market where every visit counts, stocking local, independent beer helps you stand out, elevate your range, and ultimately increase spend per customer.

A ‘LITTLE FRIEND’ WITH BIG APPEAL

BUTTY BACH is a smooth, moreish premium ale.

The name is a Welsh term for ‘little friend’ – and Butty makes friends with all who serve or savour it. Brewed in Herefordshire by our third‑generation family brewery, and supported by a full suite of premium POS.

S T O C K T HE UK ’ S N U M B E R 1

C A S K A L E *

*Source: CGA by NIQ, via The Morning Advertiser Drinks List 2026 Can drive the desired RSP Always supported by premium POS Drives consistency and ROS We

FREE CASK

Buy any 5 casks from the Kirkstall or Allsopp’s cask range & receive your 6 th cask FREE .

TERMS:

all beers must be purchased at same time, and code limited to first 10 customers. FOC Cask is Three Swords

SCAN TO ORDER £22 + VAT

DON’T JUST DON’T JUST WELCOME DOGS WELCOME DOGS DOGS

TURN THEM INTO REVENUE! TURN THEM INTO REVENUE!

Dewkes’ natural dog snacksdesigned for hospitality venues.

Join thousands of hospitality venues growing their revenue with Dewkes’ dog snacks.

Keep your furry customers happy and encourage their owners to stay longer and spend more with Dewkes’ range of high-quality, natural dog snacks. Individually packed, with no mess or prep required. They’re the perfect addition to your snack offering.

A BOOST FOR YOUR BUSINESS

With 36% of UK homes owning at least one dog, you’re not just selling treats - you’re welcoming the whole family.

Accommodating dog owners within your venue has been shown to significantly boost revenues and footfall

With RRPs from £3.50 to £4, and profit margins of 40% plus, you’d be barking mad not to give them a go.

GET SET UP IN SECONDS

Our ready-to-go counter display comes fully stocked with dog snacks and poo bags.

Counter display included

Comes fully stocked

Individually packed snacks

Includes POS and menus

Small footprint

Zero hassle

Proven spend booster

Simply place it on your counter and start selling.

Order via Inn Express today. Product code:

FDEWHT (64116)

BUY 4 CASKS* AND RECEIVE A INSTALL KIT PERMANENT *IN A 1 MONTH PERIOD

BUY 12 CASKS AND RECEIVE A * T-SHIRT AND BUCKET HAT MERCH KIT

WITH 10X OF EACH ITEM *IN A 3 MONTH PERIOD

FIND OUT MORE

*TERMS & CONDITIONS APPLY. SUBJECT TO AVAILABILITY

Beer & Cider

available from june to july

PINEAPPLE,

FLORAL,

FLORAL, MALTY, CITRUS

Beer & Cider

FOUR FREE KEGS. ONE MONTH. ZERO RISK.

Switching or listing a new beer is a big decision. We’re making it easier.

Take Krušovice on a one-month free trial with no commitment and no risk.

What’s included:

Up to 4 free kegs delivered to your venue

Branded tap handle and tap badge Point-of-sale materials

Keep it or return it at the end of the trial. No cost. No obligation.*

KRUŠOVICE PILSNER

30 Litre Keg | 5.0% ABV

Krušovice is a premium Czech pilsner with a royal brewing heritage dating back to 1581 , when King Rudolf II of Bohemia purchased the brewery after being captivated by its exceptional quality. Still brewed in the Czech Republic today, Krušovice uses the finest Czech ingredients and renowned S aaz hops to create an authentic pilsner with a perfectly balanced taste.

Brewed to 5.0% ABV, Krušovice delivers a deeply golden pour with balanced bitterness, subtle caramel sweetness and delicate herbal notes. Served the traditional Czech way with a smooth, creamy head, it offers a premium drinking experience rooted in centuries of brewing expertise.

Beer & Cider

STOCKING ALL YOUR ESSENTIAL CONSUMABLE ITEMS PLUS MORE ...

BLUE ROLL

TOILET ROLL

BEER LINE CLEANER

NAPKINS

BAR EQUIPMENT & TOOLS

GLASSWARE

PAPER STRAWS

CANDLES

KEG CONNECTORS

CASK ALE TAPS & BUNGS

DISPOSABLE COFFEE CUPS

SUGAR STICKS

CELLAR GAS

PLASTIC GLASSWARE

DISH/GLASSWASH CHEMICALS

COCKTAIL UMBRELLAS

FREEZE DRIED GARNISHES

VACU VIN SUPPLIERS

TO BROWSE THE FULL RANGE SCAN ME

Install Virtuous or Double Diamond & receive a FREE keg plus POS kit on install

HAZE LUNAR

BREWEDWITHPINEAPPLE EXPRESSTERPENES

COSMICDROP

ACTUALLY THE BEST LAGER IN THE WORLD ACTUALLY THE BEST IN THE WORLD

Sardinia’s iconic unfiltered lager lands in the UK.

Ichnusa Non Filtrata is brewed with pure barley malt and left unfiltered to create its naturally hazy golden appearance, smooth rounded body and refreshing subtle bitterness. Brewed in Assemini, Sardinia, every bottle delivers authentic Italian provenance and premium quality inspired by the island’s rich brewing heritage.

Perfectly suited to lighter dishes and Italian-inspired cuisine, Ichnusa Non Filtr ata is a versatile addition to any premium beer range. Looking to bring something new to the line-up this summer? This is it.

Want to bring a taste of Sardinia to your venue? Talk to your Inn Express account manager today.

The Premium British Lager that Works Hard on your Bar

1985 is the premium British lager with real provenance. Brewed onsite by Wye Valley Brewery — one of the UK’s largest independent, family-owned breweries and the team behind the ever popular Butty Bach and HPA — 1985 is rooted in genuine British brewing heritage

Such is the demand for the brewery’s beers in recent years, Wye Valley Brewery is expanding its site from 9 acres to 32 acres, increasing capacity to keep pace with the rising appetite for quality British beer. It’s this commitment to craft, scale and consistency that underpins 1985’s success.

Now celebrating its 10th anniversary, 1985 has evolved into a nationally relevant brand with bold,

modern, non localised branding designed to stand out on any bar. Brewed using 100% British malt and hops, it delivers a crisp, refreshing, easy drinking profile that keeps customers returning.

Commercially, 1985 is a smart install: competitively priced to deliver strong GP while still offering value to drinkers. Available in 50L kegs and 440ml cans, new stockists receive one free 50L keg on install, another free keg after three months, and a generous POS package — including a branded font, glassware, bar runners, beer mats and staff tees or polos (T&Cs apply) — plus full technical support.

Make 1985 your next smart install. Order directly through Inn Express.

proven in the trade

It’s pull is proven at major festivals including Chalfest, Nozstock, Welland Steam Rally, and this year’s Lakefest and it’s a favourite in food led venues such as The Beefy Boys, where it has proudly been served as the house lager since opening their first restaurant in 2016.

Beer & Cider

POUR MORE POUR BETTER

Your partners over at Budweiser Drinks Dispense have been working hard, listening to your feedback and are proud to introduce the newest member of your team, DraftVision.

From beer fobbing to install requests DraftVision provides a single point of contact.

Your online hub for all Budweiser Drinks Dispense requests 24/7 self-service support section designed alongside our best in class technicians View all of your completed requests & receive updates for ongoing ones Coming soon: Bar Analytics, training guides &

Scan to sign up or visit us at draftvision.co.uk

AWARD-WINNING BEERS

FIRST ONE’S ON US!

Get a free keg, glassware & bar runners – all free when you stock us.

Shepherd Neame, Britain’s oldest brewer, has been proudly brewing in the historic market town of Faversham, Kent since 1698. That’s over 300 years of brewing brilliance and counting.

We’re family-run, totally independent, and seriously passionate about two things: brewing award-winning beer

and running equally great pubs. If you’ve had a pint of Spitfire, Master Brew, or Bishops Finger, you’ve already had a taste of what we do best.

But don’t go thinking we’re stuck in the past. We’re also behind fresh favourites like:

70 MILLION PINTS A YEAR? GO ON THEN!

With 289 pubs, hotels and inns across Kent, London and the South East, you’re never too far from a Shepherd Neame pint. We’re pouring over 70 million pints a year and We’ve also picked up over 40 awards for our range of beers.

WASTE NOT, WANT NOT

We’re big on sustainability too — 97% of our grain and hops get reused as animal feed on local farms. The rest? We recycle like pros - and we’ve got big green goals:

Zero waste to landfill by 2025

Net zero carbon for direct emissions by 2030

Net zero supply chain emissions by 2040

HOMEGROWN GOODNESS

We’re proudly local. 98% of our malt is UK-sourced and 80% of our hops come from a 10-mile radius around the brewery. Great tasting beer starts with quality, locally-souced ingredients.

OUR BEERS REALLY ARE WORLD CLASS!

During the past year, our fantastic production team have won more than a dozen brewing accolades including five World Beer Awards. Cheers to that!

COME SEE FOR YOURSELF!

Fancy a behind-the-scenes peek at our brewery? Or just want to know more about us? Come visit our award-winning brewery in Faversham. We’d love to show you around.

WANT TO STOCK

US? WE’VE GOT A PERK OR THREE!

Thinking of adding us to your bar? You’ll get:

• A FREE keg on install

• FREE glassware

Plus FREE bar runners and more to kit out your bar.

It’s our way of saying ‘cheers’ for joining the family.

shepherdneame.co.uk

@shepherdneame across all socials

BBQ SEASON

DONE RIGHT

The Taste of the Portuguese Summer

BRING THE SPIRIT OF PORTUGAL TO YOUR BAR the QR code to register your interest today

THE PERFECT SUMMER PAIRING

Gardens fill up, grills fire up, and guests settle in for longer, more relaxed occasions. Summer is one of the biggest trading moments of the year - and the venues that lean into it stand out.

Brewed in Portugal and imported, Sagres brings a taste of Lisbon to every serve. Crisp, refreshing and made for long afternoons outside, it’s the kind of beer that instantly feels like summer - the kind that takes people straight back to Portugal, even if it’s just for a moment.

It’s a natural partner for BBQ food. Light , clean and easy to drink, it cuts through grilled meats, seafood and smoky flavours without overpowering them - just what people want when they’re outside with good food.

Keep it simple. A strong BBQ offer, a well-used outdoor space and the right beer can turn a garden into the kind of setup people settle into for the afternoon.

GET SUMMER READY WITH SAGRES

Looking to make the most of your outdoor space this summer? Sagres is offering a limited-time install package designed to help you do exactly that!

Operators can benefit from 2 free kegs, outdoor POS including beanbags and parasols, plus a commercial outdoor gas grill worth £1,000 - everything you need to bring a relaxed, Portuguese-inspired BBQ feel to your venue.

CELLAR TECHNICAL SERVICES

Boooorrring... until it isn’t!

In a quest to create the perfect FAQ section, we asked our team, “what is the most asked question when speaking with our customers?” The answer to this came without much thought or hesitation, and despite being pipped into first place by ‘we cant find you’ (one of the downsides of our depot being in rural Warwickshire), there was one clear winner by a country mile.*

I have a problem in my cellar, who do I call? “ “

This question is frequently delivered in a tone of panic and accompanied by gas hissing or (worse) beer flowing onto the cellar floor or (even more catastrophic) no beer coming out the taps. But the answer isn’t always that simple. So, when faced with this query, our team can only answer it effectively once we’ve asked a question.

“Who is your lead/domain brewer? “

This is usually followed by a pause and ponder from the caller, swiftly followed by, “What the

hell does that mean?” So in this article, we try to explain in more detail and offer some guidance you can share with your team when you need some assistance when that time comes.

For all cellar and drinks dispense problems, the brand owner of the products provides first-line technical services support. However, in most cases, one brewer/supplier/producer will cover all of your cellar equipment if they occupy a majority share of your draught lines. This is known as the ‘lead or domain brewer’

SO, WHO IS YOUR LEAD / DOMAIN BREWER?

when this happens. Whoever this is, they will be the number you call when any cellar issues arise.

OK, how do i find out who mine is?

The ’lead brewer’ is known as a brewer that occupies the majority of the taps at your venue. They are responsible for servicing and

maintaining the remote beer cooler in the cellar, pythons, the primary gas-reducing valve, their branded fonts and underbar secondary cooling.

A brand owner who is not a lead brewer is only responsible for their font, underbar secondary cooling, backboard equipment in the cellar and secondary gas-reducing valves.

SO WHO ARE YOU GOING TO CALL?

you’re singing ghostbusters right?

•If all beers are fobbing/not pouring and your remote cooler is not working correctly, you should contact your lead brewer.

•If you have one product down and everything else is pouring correctly, at the correct temperature, you should contact the brand owner of the product

•If you have issues with a cask handpull/beer engine for a permanent cask ale installation, you should contact the brand owner of the product.

•If you have a gas leak that isn’t isolated to a particular keg/container, contact your lead brewer.

•If you have issues with a handpull/keg line for an independent rotating keg or cask ale, you should contact the installers of this equipment.

TECHNICAL NUMBERS

Scan the QR code to see an extensive list of brand owners, brewers and suppliers alongside the brands they own.

FREE CELLAR POSTERS

The Inn Express free cellar posters are waterproof and full of helpful guidance. Separate keg & cask posters available. They also include a handy space to record your cellar tech number to ensure issues are fixed ASAP.

Head over to www. inn-express.com and search ‘cellar poster’ to order your FREE posters.

Why you need Hospitality Action’s EAP.

In a sector where your people are the face of your business, the wellbeing of your workforce directly impacts the bottom line.

Our research shows that 76% of hospitality workers have experienced poor mental health in their working lives with work-life balance and financial pressures topping the list causes of stress. This can easily result in poor performance, absenteeism and resignations.

Report poor mental health

Average sick days per year

In these challenging times, operators must do all they can to minimise avoidable absences and sky-high recruitment costs.

Average yearly absence cost per employee

60% cost of year one salary to recruita new team member

Our Employee Assistance Programme (EAP) offers a low-cost, high-impact solution that supports staff mental health, reduces absenteeism and helps retain talent in an increasingly competitive labour market.

The results speak for themselves. Among employees referred to counselling through Hospitality Action’s EAP:

Reported improved work performance

Why us?

Reported improved attendance

44% 19% Absence decrease after intervention

The industry’s charity – trusted and effective. Built for hospitality – informed by experience and data. Support for managers – keeps your operations running. Proven results – our service improves employee wellbeing. Strengthens your business - Partnering with us places our wellbeing support at the heart of your business and creates a pathway to financial support.

To find out more email eap@hospitalityaction.org.uk or visit www.hospitalityaction.org.uk/eap

FREE KEG & POS INCLUDING GLASSWARE AND BAR RUNNERS WITH PURCHASE OF 1X 30L

Install Hepcat Draught and receive a free keg. Includes free glassware and POS kit.

INDEPENDENT FAMILY BREWERY SINCE 1640

NORTH OF STRASBOURG IN THE ALSACE REGION OF FRANCE, YOU WILL FIND BRASSERIE METEOR IN THE HISTORIC VILLAGE OF HOCHFELDEN. METEOR IS THE OLDES T FAMILY OWNED BREWERY IN FRANCE AND THE LARGEST INDEPENDENT BREWERY IN ALSACE.

SINCE 1640, THE HAAG FAMILY HAS BEEN DEVOTED TO THE PRODUCTION OF HIGH QUALITY BEERS USING THE FINEST LOCALLY SOURCED INGREDIENTS AND THE PURE WATER FROM THE VOSGES MOUNTAINS. TODAY WE ARE PROUD TO SHARE OUR PASSION WITH BEER L OVERS WORLDWIDE.

BORN AND RAISED IN

BRITAIN

*1ST FREE KEG ON INSTALL. 2ND AFTER 3 MONTHS

Citrus Sun

Fruit Infused Lager

Bright, crisp premium lager with zesty lime leaf and juicy mandarin. Light, refreshing, and endlessly drinkable, with vibrant citrus notes in every sip.

Available in 30L keg & 440ml can.

SPRING LOADED

NEW CROPS FErAL FRUIT DROPS

While our bittersweet heritage blends have spent the last few months in their slow, spontaneous slumber, rounding tannins and finding their unique soul, the arrival of Spring triggers a high-velocity pivot, taking us away from spice, and into the new fresh fruit crops for spring sipping.

If you didn’t know, we don’t do "flavourings", mystery syrups, concentrate or lab-grown shortcuts.

We love fruit too much for that.

We obsessively hunt for the real thing; smashed, pressed, and poured straight into our wild fermented Somerset apple baseline to create cider that’s full, hazy, and super fresh.

Ciders

THAT ARE SMOOTHIE SMOOTH.

Right now, we’re in that time and place blending for warm weather, Alpho Loco comes alive. It’s our straight up smoothy smooth Alphonso mango cider. Hand in hand and the tropical sidekick of Full Tilt comes with, a new one for 2025 and returning because tbh, it was/is banging. Fresh grapefruit + fresh pineapple, kinda familiar. Mega refreshing.

We can only do this stuff because everything stays in our hands, from the first press to the final pack right here at Iford, on the Somerset border. No mystery middlemen, no outsourcing, no nonsense. Just our team, our juice, and a relentless obsession with fresh fruit and fermentation.

Fruit that tastes fresh, not fluorescent. Crisp, medium-dry profile that sells by the second sip. Upgrade your cider line-up with a modern, sessionable crowd-pleaser.

Made for fridge-cold pints and sunny-day pace.

Looks premium on the bar (and in the hand).

fresh apple 4.2% ABV

A modern Somerset Fresh Apple Cider. Medium-dry, crisp and beautifully refreshing, with subtle complexity that keeps it interesting and effortlessly delicious.

Medium-dry | Crisp | Serve cold

50L Keg | 12 x 500ml NRB meloncherry 3.4% ABV

Our modern take on fruit cidermedium-dry base, beautifully refreshing, blending Watermelon, Black Cherry and Fresh Somerset Apples for a sherbty sweet finish that keeps you coming back.

Juicy

| Sherbet | Fridge-ready

50L Keg | 12 x 500ml NRB

MORECHOICEMORE TASTE

Store your BIB conveniently behind your bar, under the bar or in the fridge.

When an engine goes dry, connect your Lilley's BIB.

BAG-IN-BOX:

THE SMARTER WAY TO SERVE

PULL PINT

Pull the pint as you would normally.

Serve room temperature from box or chilled from fridge or cellar.

Bag-in-Box provides a flexible and convenient serving solution for busy venues, allowing for quick service directly from the box on the back bar.

Enjoy traditional dispensing with a hand pull or se rve chilled drinks directly from the fridge using Bag-in-Box packaging. This space-savin g solution ensures longer freshness, simplifies dispensing, and reduces waste, making it ideal for modern hospitality.

To explore the whole range, Contact your local depo t

Gravity Theory is a premium medium-dry cider made from 100% British single source apples and fermented with champagne yeast for a crisp character, balanced sweetness and a refreshingly clean finish.

COMING SOON

Ask your account manager for details on Hazy Pineapple & Berry Cherry, or contact Gravity Theory directly on dave@drinkscraft.com or 07813 077917.

Napton Cidery’s Journey from Orchard to B Corp

Cider can be a confusing drink on the surface. Volume is in year on year decline and value is just creeping up, but below the rate of inflation. However, the big numbers don’t tell the full story of UK cider. Beneath the struggles of some of the big, mainstream players lies an incredibly vibrant, positive and dynamic craft cider opportunity and makers who are showcasing the best of what cider can be.

Say hello to Napton Cidery. Established in 2015 by

husband and wife team Jolyon and Charlotte Olivier, this proudly independent cider maker is based in the heart of Warwickshire. This year marks their 10th anniversary, a milestone well worth celebrating. But that’s not all. Napton Cidery also has extra cause for celebration, thanks to a bold new rebrand and the distinction of becoming the UK’s first B Corp Certified cider maker committed to using British fruit.

Napton’s ciders are all crafted by nature and that’s because

at the heart of everything that Napton Cidery does are orchards. But not just any orchards. Napton ONLY uses apples from traditional, unsprayed orchards featuring trees which could be up to 100 years old. Most of these orchards have been abandoned by larger cider makers, considered to be uneconomically viable and instead focusing on modern, intensive-sprayed, bush orchards, or simply purchasing apple juice concentrate from outside the UK.

These traditional orchards not only produce the most intensely flavoured apples, but they are also incredible sustainable landscapes. They have a real positive economic impact for the farmer, who is able to get payment not just on the apples but also the livestock grazing beneath the trees - something the modern orchards don’t afford.

But it’s the environmental benefits that make these orchards such magical spaces. A priority habitat on the UK Biodiversity Action Plan (BAP), more than 95% of these orchard environments have been lost in the last 80 years. The orchards are havens to rare invertebrates, birds and mammals. They act as wildlife corridors between woodlands. In short, these orchards are special for wildlife and that really matters to Charlotte and Jolyon.

All of this care and consideration for people and

planet has resulted in Napton Cidery being the UK’s first and only cider maker, championing locally sourced fruit, to be awarded a prestigious and internationally renowned B Corp Certification. With fellow alumni including Patagonia, Tony’s Chocolonely and Innocent Drinks, Napton Cidery have placed themselves in the upper echelon of sustainable and ethical business practices. B Corp Certification is the gold standard.

Napton’s ciders are available in 500ml bottles and in 50l kegs and with a range of flavours and styles to suit every drinker and every occasion. And now with a new fresh look, the story of their passion for orchards and the wildlife within is being conveyed better than ever before.

But Napton Cidery doesn’t just have great environmental and craft credentialsthey also have a suite of sensational ciders to back it up. Their ciders regularly win medals at national and global cider competitions. including receiving accolades from The World Cider Awards, International Cider Awards and Great Taste Awards.

So, if you’re looking to refresh your cider lineup with a cider that oozes provenance, sustainability, quality, value for money and great taste, then look no further than Napton Cidery!

Beer & Cider

My grandfather spent most of WWII escaping prison camps. Back home in 1945, he began fermenting apple juice in old champagne bottles, sharing it with friends and family. To keep up with demand, he borrowed a 300-year-old oak cider press and never looked back, going on to become one of Britain's top cider makers. HOWIES Cider was born to revive his legacy. Using only the finest British apples, fresh-pressed and slowly fermented, just as he did. Because great cider takes time. Same spirit, new chapter.

ORIGINAL

A crisp and refreshing classic, Howies Original Cider delivers a perfect balance of sharp apple acidity and subtle sweetness.

Product Code: PHWOR500

Pack Size: 12 x 500ml

PEACH

A refreshing medium-bodied cider, bursting with peach flavour. Thirst quenching and easy to drink, it’s the perfect balance between sweet & tangy.

Product Code: PHWPC500

Pack Size: 12 x 500ml

BERRIES

A punchy berry cider that has sweet aromas on the nose. Strong blueberry flavours are followed by long lasting sweetness from the mix of dark fruits and berries.

Product Code: PHWBR500

Pack Size: 12 x 500ml

GRAPEFRUIT

A grapefruit fruit cider combining zesty pink grapefruit with crisp dessert apples, it delivers a perfect balance of tart citrus and subtle sweetness

Product Code: PHWGF500

Pack Size: 12 x 500ml

0.5%

This cider comes packing a punch (just without the alcohol). Strong apple aromas lead to a medium-sweet clean finish. While still retaining all the classic characteristics of a delicious craft cider.

Product Code: PHW0500

Pack Size: 12 x 500ml

One in

ten

customers is ordering low & no.

What are you pouring them?

There’s a stat worth pinning above the bar. More than one in ten customers in the UK on-trade now chooses a low or no alcohol option when they’re eating or drinking out. That’s not a rounding error. That’s a table of ten with one person staring at a drinks list that probably hasn’t been thought about properly since someone added a sparkling water and called it inclusive.

The category has moved. The question is whether your offer has moved with it.

This Isn’t Niche Any More

Low & no alcohol used to sit at the fringes.

A couple of 0% beers shoved next to the mixers, maybe a non-alcoholic spirit that nobody on the floor knew how to sell. That’s no longer good enough, and more importantly, it’s no longer commercially sensible.

The growth here is consistent and it’s cross-category. Beer and long drinks lead on volume, as they always have. But alcohol-free sparkling wine, non-alcoholic spirits and ready-to-drink serves are all expanding, driven by a genuine shift in how a meaningful chunk of your customers want to drink. Some are sober. Some are moderating. Some are on medication that changes how they respond to alcohol.

Some just don’t fancy it tonight. The reason doesn’t much matter. What matters is that they’re at your bar and they want something worth ordering.

We see this across our customer base. The operators doing well in this category aren’t the ones who’ve overhauled everything. They’re the ones who’ve simply stopped ignoring it.

The Margin Question

Here’s where it gets commercially interesting. Low & no products carry decent margin potential, particularly at the premium end. The problem is that many operators undercut themselves by positioning these drinks as second-tier. Cheap price points, minimal presence on the menu, no serve suggestion, no glassware thought. If you treat it like a grudge purchase, customers will feel it.

Treat it properly and the numbers work. A well-built alcohol-free cocktail or a premium 0% pour in the right glass, listed confidently alongside the rest of the menu, can hold a price point that justifies the range and delivers a real return. The by-theglass opportunity is particularly strong in restaurants, where a non-drinking guest at a table of four is currently subsidising everyone else’s wine and getting very little in return.

What a Credible Offer Actually Looks Like

It doesn’t need to be extensive. It needs to be considered.

Think about it the same way good operators approached vegan menus and gluten-free options. Both felt like niche obligations five years ago. Now they’re baseline expectations. The venues that moved early built loyalty and repeat custom. The ones that dragged their feet are still apologising for the lack of options. Low & no is following the same trajectory. The operators who treat it as a proper category now will be the obvious choice for a growing share of their customers.

A few principles worth applying across the range:

Stock across the occasion. A 0% beer covers one need. It doesn’t cover the customer who wants something to drink alongside a tasting menu, or the one who’d usually order a Negroni. Think about the drinking occasions you cater for and make sure low & no has an answer for each of them.

Put it on the list properly. Not in a footnote. Not buried in the soft drinks section between J2O and sparkling water. If it’s worth stocking, it’s worth listing where customers will actually see it.

Train your floor. The best low & no range in the country is useless if your staff can’t describe it or don’t think to suggest it. A thirty-second briefing on two or three key products goes a long way. People don’t upsell what they don’t understand.

Think about the serve. Glassware, garnish, presentation. A non-alcoholic spirit poured over ice in a rocks glass with a decent garnish feels like a proper drink. The same product in a tumbler with no thought behind it feels like an afterthought. The former justifies a higher price. The latter doesn’t.

Your customers want better. We brew it.

Premium alcohol free craft beer, from the founder of Beer52, backed by the founders of Beavertown and Funkin.

More of your customers are moderating, and they're willing to pay for quality when they choose alcohol free. BRULO lets you meet that demand at a premium price point with strong margins. A 73% repeat purchase rate means once your guests try it, they come back for it.

Beer expert Melissa Cole's verdict on Lust for Life IPA in The Telegraph: "Most people would be hard pushed not to think this was a 4% pale ale."

Already served at Michelin-listed venues including KOL, The Pelican, Don't Tell Dad, and more.

50% off your first case. Plus six free branded glasses.

case.

Plus six branded glasses - on the house, on the bar, on day one.

24 x 330ml

£34.99

£17.50 ex VAT

Scan QR code or ask your account manager to redeem. Offer valid once per customer.

The Brands Already Doing the Work

The good news is the products have caught up with the demand. Across every category there are now options worth being genuinely proud to stock.

Beer BRULO has built a serious reputation in the 0% craft space, and it’s sitting comfortably on bars at some of the best venues in the country. Attic Lucid is another worth knowing, offering the kind of considered, drinkable brew that holds its own next to the main beer range rather than apologising for being there. If you’ve been on the fence about trialling BRULO, June is a good moment, we’re offering 50% off your first case this month.

Spirits. This is where the category has arguably made the biggest quality leap.

Botivo Aperitivo is a genuinely impressive alcohol-free aperitif that’s found a natural home in aperitivo-led drinks programmes and restaurants with a considered cocktail

offer. Everleaf Forest brings real botanical complexity and works brilliantly as a long drink or in a build. Both are products you can talk about with confidence rather than just list and hope for the best.

Wine. The two ends of the quality spectrum here are now much closer together. Wild Idol Sparkling Rosé has become something of a benchmark in alcohol-free sparkling, with the kind of finish and texture that makes it a credible alternative rather than a consolation prize. Bolle Blanc de Blancs is similarly well-made and sits naturally alongside a proper wine list. For still wine, Divin Classic Pinot Noir is worth attention as the de-alcoholised still category continues to improve.

Cider. Often overlooked in the low & no conversation, but a significant opportunity particularly in pubs and casual dining. Hogan’s High Sobriety brings genuine craft credentials to the alcohol-free cider space, while Sassy Low Alcohol Cider offers something a little more distinctive for venues wanting a point of difference on the bar.

The Bottom Line

Nobody’s suggesting you rebuild your drinks programme around low & no. But one in ten customers is a commercial reality that most operators are currently underserving. The venues getting this right aren’t doing

anything radical. They’ve just stopped treating alcohol-free as an obligation and started treating it as a category worth managing properly.

The customers are already there. The question is what you’re giving them.

©2026 AB InBev UK Limited, all rights reserved. *CO2 added after brewing.

Promotion Period: 01/04/2026 to 30/06/2026, or if earlier, whilst stocks last. Corona: Purchase Corona 24x330ml NRB or Corona Cero 24x330ml NRB to receive a purchase price of £23.49 or £16.99 respectively per product. Offers open to all customers who purchase via BBG partner wholesalers based in the UK and Channel Islands. Terms of your stocking agreement continue to apply. This promotion cannot be combined with any other offers or discounts. Promoter: AB InBev UK Ltd EC4A 1EN.

Lager Zero

Why Lager Zero belongs in your brilliant pub?

We wanted to capture the delights of Hawkstone Lager, but without the alcohol. And we have. The result is this smooth golden lager with well-balanced bitterness and sweetness, a pronounced hop character, and aromas of citrus and grain. It’s the Hawkstone you can enjoy, for when you have to be disappointingly sensible later.

For details on POS and support check out our 'new' trade portal: hawkstone.com/pages/stock-us.

Hawkstone Lager Zero is produced in 330ml bottles. So, speak to your wholesaler to find out more.

TASTE EVERYTHING . MISS NOTHING .

Most aw ar ded no/low br e wer y

br e wing alcohol-fr ee

AF cr aft quality only

Gr owth in UK sales of fr uit-led beer s

Fruit & Vine, 2025

UK adults ar e acti vely moder ating their alcohol intake

Inn Express, 2026

Of adults left a venue ear ly due to poor no/low options

HRC, 2026

ALCOHOL FREE BIRRIFICIO ANGELO PORETTI

SOFT DRINKS

THE 2026 TREND REPORT

Functional and Feel-Good

Soft drinks are no longer just about quenching thirst; customers expect benefits like energy, gut health or focus. Stocking functional sodas or botanical mixers gives customers a reason to trade up. Promote them at lunchtime and as premium non-alcoholic options in the evening.

Exotic Meets Nostalgic

Flavours are pulling in two directions, with exotic fruits sitting alongside retro favourites. Offer a small but varied range that balances adventure with familiarity. Seasonal specials or limited runs create talking points and encourage trial without tying up too much fridge space.

Coffee with Character

Coffee is fast becoming an experience, not just a pickme-up. Nitro pours, flavoured lattes and seasonal blends keep menus fresh. Even one or two inventive additions can elevate your hot drinks offer and turn casual customers into regulars.

Less Sugar, More Flavour

Customers are looking for cleaner drinks without losing taste. Lighter recipes with natural ingredients are the sweet spot. Offer lower sugar soft drinks and teas as a clear alternative, and train staff to highlight them when serving health-conscious customers.

Tea as Theatre

Tea is emerging from the shadows with speciality blends, cold infusions and elegant service. Offering a few carefully chosen teas, presented well, can create an easy upsell at quieter times of day and broaden your non-alcoholic repertoire.

Mixers with Meaning

Premium spirits need mixers to match. More venues are swapping out standard tonics for crafted sodas, flavoured tonics and botanical blends. A small upgrade in your mixer range can justify higher prices and deliver a better experience for every serve.

FEELINGS GUT GOOD MARGINS

Supplement shelf to back bar: why the wellness drinks your customers already buy are about to start making you money

Imagine this, there’s a customer sitting at your bar who isn’t drinking alcohol. Not because they’re driving. Not because they’re pregnant. Just because, increasingly, that’s a choice they’re making on a Wednesday, on a Friday, sometimes all the way through January and well into February.

You know this already. What’s changed is what they want in their hand when they’re doing it.

For the best part of a decade, the answer was a Fever-Tree and whatever spirit-

adjacent thing you could point them at. Then kombucha arrived and sat uneasily next to the Coke and the J2O. Then the no-and-low category exploded and gave operators something to actually work with. But now there’s a third wave arriving behind it, and it’s a bit more interesting than sparkling water with a fancy label.

Wellness drinks, properly functional, ingredient-led and often adaptogen-infused, are knocking on the on-trade door. A few smart producers have already walked through it.

AWHAT’S ACTUALLY CHANGED

significant and growing chunk of your customers are now actively looking for soft drinks that do something useful. Not just something cold and fizzy to get through the next round, but something they can feel good about ordering. That’s not a niche shift. That’s mainstream demand sitting in your venue right now, settling for a Diet Coke because there’s nothing else worth ordering.

The wellness drinks conversation has historically been a retail one: subscriptions, DTC, Holland & Barrett end aisle deals. What’s shifting is that the brands building in this space are getting serious about the on trade. They’re arriving in formats and price points that make sense behind a bar, developing products that work as standalone serves and as cocktail

CATALYSE LIFE

Catalyse focuses on functional blends with ingredients people actually recognise: ashwagandha, reishi mushroom, magnesium and B vitamins. Four variants cover relaxation (Blood Orange and Juniper), beauty (Ginger and Hibiscus), energy (Vanilla and Green Tea) and immunity (Lemon Balm and Mint).

That structure gives operators a proper range to work with rather than a single SKU hoping to cover every occasion. Repeat orders have been strong from venues that have listed it, with customers asking for it by name. For a non-alcoholic product, that’s a good sign.

ingredients, and coming from a healthcredentials angle that genuinely resonates with a consumer who now reads the back of a can before they commit.

The margin opportunity is real too. A well-chosen wellness drink sitting at the premium end of a non-alcoholic offer isn’t replacing a Diet Coke. It’s replacing a cocktail. At the right price point, that’s a meaningful difference to the till at the end of the night.

WHAT OUR BUYING TEAM ARE SEEING

The brands landing most consistently with operators right now aren’t the ones with the biggest marketing budgets. They’re the ones with a clear reason to exist, a credible ingredient story and a format that actually works behind a bar. Here’s what’s been catching our eye.

Soft Drinks & Snacks

I’M B-CORP

COUNTER CULTURE

Counter Culture is a certified B Corp and Bristol brewery with a clear point of view: kombucha in pubs, bars and taprooms should be the norm, not an afterthought. Built on organic teas, low acidity and Great Taste award-winning flavours, it’s approachable enough to convert kombucha sceptics without dumbing itself down.

The B Corp status sits alongside a carbon neutral brewery and 51% of the company donated to charitable causes,

giving operators a genuinely compelling story to tell customers who care about where their money goes.

We’re stocking five flavours. Raspberry & Elderflower is the crowd-pleaser. Rhubarb & Hibiscus suits the evening wine-drinker looking for an alternative. Citrus Yuzu is clean and considered. Mango & Ginger brings warmth, and Lemongrass & Ginger works particularly well alongside food. Broad enough that most venues will find two or three that suit their crowd.

HIP POP

Hip Pop has been building serious retail momentum and operators are starting to take notice.

The Manchester brand spans prebiotic sodas and kombuchas, all low calorie, naturally sweetened and free from artificial ingredients, using a research-backed probiotic strain that actually survives the journey through the gut rather than dying off before it does anything useful.

We’re stocking three from the range: Strawberry & Pineapple Kombucha for the accessible entry point, Tropical Peach Soda for the easy everyday serve, and Passion & Guava CBD Kombucha for venues whose customers like something a bit more considered. When a brand starts showing up in that many home fridges, customers start asking for it when they’re out. Worth getting ahead of it.

MALLOWS

The newest name in this space and arguably the most significant signal of where the category is heading. Collagen drinks have been a retail story for a while, but Mallows is built for the on trade rather than the supplement shelf, and that distinction matters.

It speaks to a customer who takes her collagen seriously and doesn’t need much convincing on the benefits. They know what it is, they understands the price point and they’ll order it again. A loyal repeat customer in a part of the range that’s still relatively uncrowded.

CHARITEA MATE

Part of the Lemonaid Beverages family, ChariTea is built on organic, Fairtrade ingredients with 5p from every bottle going to social projects in the countries where those ingredients are grown. The ethical story is there for operators who want it, but the drink stands up on its own without needing it.

We’re stocking five from the range. The Black is the most approachable: brewed Sri Lankan black tea with a dash of lemon, clean and straightforward enough to work for customers who wouldn’t usually reach for anything adventurous. The Red is brewed rooibos with passion fruit, a natural fit for anyone who’d usually order something fruity. The Green brings ginger and honey

alongside the tea, which makes it one of the more interesting options for customers with a wellness lean. And the Mate is the one that earns its place on a food-led menu or for venues that want to offer a natural caffeine lift without the energy drink stigma.

We also stock the Mate in cans, which is worth having alongside the bottles. Same drink, different occasion: the can sits naturally in a more casual bar environment and gives you a bit more flexibility on serve.

All four flavours come in glass bottles that look the part on a bar, which matters more than people admit when you’re trying to justify a premium price point.

LIVING THINGS

Living Things is a UK-made prebiotic soda with no sweeteners and a genuinely clean ingredient list. Each can delivers two billion live cultures, the kind of prebiotic hit that actually does something useful for gut health rather than just appearing on the label for decoration.

We’re stocking six flavours: Peach & Orange, Raspberry & Pomegranate, Rhubarb & Apple, Lemon & Ginger,

Watermelon & Lime and the newly launched Cherry. Enough variety to build a proper non-alcoholic section without doubling up on the same flavour territory.

The range works equally well as a straight serve or in a longer build, and the gut health story is one customers are already receptive to. Front-of-house staff find it easy to talk about once they understand the basics, and that conversation is what justifies the price point and keeps it

Punchy is a certified B Corp, which sits well in a category where consumers are increasingly sceptical about wellness claims that don’t come with any wider accountability.

The drink itself doesn’t need the badge to sell: flavour combinations like Cucumber, Yuzu and Rosemary or Blood Orange, Bitters and Cardamom sit comfortably alongside a cocktail list without looking out of place. All natural, low calorie, Vitamin D added across the range and available in a 250ml can sized and priced for a proper standalone serve.

It also works well as a mixer. Punchy alongside a gin or rum delivers a premium long serve without needing a cocktail menu to support it. For operators who want to talk about more than just what’s in the glass, the B Corp story gives them something to point to.

XOXO SODAS PUNCHY

I’M B-CORP

XOXO has moved quickly from independent health food stores into mainstream grocery, which tells you something about the demand sitting behind it.

Each can delivers 6g of plant-based prebiotic fibre, feeding the good bacteria in the gut rather than just passing through, which gives it a genuine functional story rather than a borrowed wellness claim. Under 50 calories and nothing artificial across the range.

We’re stocking six flavours from the range and that breadth is useful behind the bar. It gives operators enough variety to satisfy different tastes across a session without having to build a dedicated wellness menu around it. The flavour profiles are approachable enough to work for customers who’ve never ordered a functional drink before, and interesting enough that the ones who have will order again. Low effort to list, easy to sell and priced at a point that makes the margin worth having.

Jamu is built on the Indonesian herbal tradition of the same name, Jamu is a botanical soda centred on turmeric, ginger, tamarind and lemongrass.

Gut-friendly, naturally nourishing and free from the sharp acidity that puts people off kombucha. The heritage is genuine, which matters in a category where wellness claims can feel bolted on as an afterthought. This one has centuries of use behind it before anyone thought to put it in a can.

Behind the bar it earns its place in a few different ways. As a straight serve over ice with a wedge of lime it’s clean, considered and easy to explain to a curious customer. Lengthen it

with a quality gin and you’ve got a botanical long serve that writes itself on a menu. It works particularly well alongside lighter spirits: a Japanese whisky highball with Jamu in place of a standard mixer, or a tequila serve where the turmeric and lemongrass pick up the agave rather than fighting it.

For venues running a zero-proof menu, Jamu is one of the more versatile bases available. The depth of flavour means it doesn’t need much help to feel like a proper drink rather than a soft drink in disguise. Bartenders tend to get excited about it once they start working with it, and that enthusiasm has a habit of finding its way to customers.

JAMU

Good Things Inside

Low sugar. High Fibre. Low Calorie

Soft Drinks, Grown Up Low Sugar. High Fibre. Low Calorie

SUMMER IS OFFICIALLY HERE SO IT'S TIME TO CRACK OPEN A CAN OF OUR JUICY,

TROPIKOOL SODA ALL NATURAL ORGANIC

Soft Drinks & Snacks

Introducing the refreshed Frobishers Pressé range - each can delivers a balanced sip, never too sweet, always brilliantly crispand comes in at under 60 calories, making it the perfect choice for easy, everyday drinking.

BUY 2 CANS & GET 1 CAN FREE

STEP INTO SPRING WITH THE PRESSE RANGE

Sparkling

Sparkling

Sicilian

Refreshing Flavours:

PREMIUM SOFT WITHOUT THE PREMIUM

More profit

Premium products at competitive wholesale pricing - deliver stronger GP across your sites.

Price protection

Not available in supermarkets - your customers can’t pricecompare. Maintain premium pricing without margin pressure.

“Hartridges has been a family owned soft drinks producer for over 140 years. We welcome you

to

try our refreshed range of soft drinks.”

Low risk

Tried and tested flavours from a 144-year old family business. Guests recognise quality, you get reliable repeat orders.

Ed Hartridge

5th generation owner

SPARKLING RANGE - 12 X 330ML

Elderflower Presse

Original Ginger Beer

Traditional Lemonade

Root Beer

Pink Rose Lemonade

Dandelion & Burdock

Original Cola

Raspberry Lemonade

JUICES RANGE 12 X 275ML

Orange

Cloudy Apple

Cranberry

Orange & Passion Fruit

Apple & Raspberry

Apple & Mango

SOFT DRINKS PREMIUM PRICE

• Jarritos® Guava

• 1 Lemon

• 1 Maraschino Cherry

• Ice

Since 2002

Tropical Pink

Fill an ice-filled pitcher with Jarritos® Guava, squeeze 1 lemon into the pitcher for every bottle used, garnish with a maraschino cherry and serve to a friend.

• 4 oz Jarritos® Mexican Cola

• 1 oz of Irish cream

• Ice

Fire &

Lime Mango

• Jarritos® Lime

• 1 Jalapeño

• 1.5 oz of White Tequila

• 1/2 a Lime

• Ice

Chop a jalapeño and add it to a pint glass. Muddle IT and add ice. pour 1.5 oz of white tequila and squeeze half a lime in the glass. Shake the contents for about 15-30 seconds, pour into a martini glass and top with Jarritos® Lime.

Irish Cola Drink

Fill a cocktail shaker with ice, pour in the irish cream, shake until chilled, fill the glass the rest of the way very slowly with Jarritos® Mexican Cola (pouring slowly should prevent curdling).

Chamoyada

• 4 oz Jarritos® Mango

• 3 oz tequila

• 2 cups of frozen mango

• 1 cup of ice

• 2 oz lime juice

• Chile powder

• Chamoy

Mix mango, ice, 2 oz of lime juice, 3 oz of tequila, and Jarritos® Mango in a blender. Rim glass with chile powder and chamoy, pour in mix and enjoy.

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TAKEAWAY CUPS

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Exceptional flavour in every sip

Pressés

Cordials

REAL FRUIT UNREAL TASTE

Someone now drinks a Dalston’s every 5 seconds!

The Summer

of SpRitz

Double Dutch was created with one simple idea: to bring playful, unexpected flavour to every occasion. Built on smart pairings and easy-to-execute serves, our low-sugar mixers are designed to help venues elevate their menus, increase rate of sale and stand out during the most competitive season of all — summer.

WHY THE SPRITZ?

The spritz is the ultimate summer serve: light, refreshing, and endlessly versatile. It’s also one of the most profitable and adaptable formats

With Double Dutch, the spritz becomes a canvas for creativity—bringing together colour, flavour and theatre, all while remaining

on any menu. quick to build and easy to scale. -

Margarita Spritz

35ml Limoncello

150ml Double Dutch

Cucumber & Watermelon

optional 50ml Prosecco

optional 50ml Prosecco

35ml Aperol

150ml Double Dutch

Pink Grapefruit Soda optional 50ml Prosecco

25ml Tequila

25ml Cointreau

150ml Double Dutch

Elderflower Tonic optional 50ml Prosecco

50ml 0% abv Gin

Top with Double Dutch Sun & Sea Tonic

Garnish with Grapefruit & Rosemary

Sun & Sea TONIC

Inspired by sunlit coastlines, azure waters and the art of slow, indulgent sipping, this mediterranean-style Tonic has been crafted to transport you to the sunshine coast from wherever you are.

Based on our award-winning Indian Tonic Water with a complex botanical lift from zesty lemons, aromatic thyme and rosemary, and herbaceous bittersweet wormwood.

Why not try:

Classic G&T - 50ml Dry Gin,

150ml Double Dutch

Sun & Sea Tonic

Lemon twist & thyme

Strawberry Spritz - 0%

- 50ml Tequila

150ml Double Dutch

Sun & Sea Tonic

Mint Sprig

- 20ml Strawberry Syrup

15ml Fresh Lemon Juice

Top with Double Dutch Sun & Sea Tonic

Lemon & Rosemary

Soft drinks. Strong values.

What’s the idea behind Lemonaid & ChariTea? We want to make things better. Not only with organic, Fairtrade drinks that contribute to a good cause, but also with our upcycling ideas. We prefer to craft solutions that reduce rubbish rather than producing it. Therefore, our bottles and crates have been transformed into soap dispensers, vases, sugar shakers and many more creative and handy household items.

MAKING GOOD THINGS BETTER.

Add a drop of the Cotswolds to your range

“Introducing our new look and exciting new range of pressed juices and juice drinks to celebrate 25 years of juicing in the heart of the Cotswolds”

Bensons Family Juicers have been juicing in the Cotswolds since 1999

Bensons Pressed Juices

On a misty morning on our National Trust farm in the heart of the Cotswolds you’ll find our team blending and bottling our delicious pressed juices. Another tough day at the office! New this season is our Pressed Apple and Ginger juice!

NEW Pressed Juice in Cans

Much as we love traditional glass bottles, we know there are places where aluminium cans can be easier to handle and of course don’t need to be decanted before serving. We are delighted to present our biggest selling flavours in new easy to recycle 250ml slim cans.

NEW Bensons

Sparkling

Bensons Sparkling – Looking for something deliciously light, yet full of flavour and truly refreshing? Try our new Bensons Sparkling range.

Bensons Fruity Water

Lexi created Bensons Fruity Water back in 2013 to give her four kids a delicious drink that would quench their thirst with no added sugar, and nothing artificial.

Irresistible Fruit Experience

*June-July deal

Choose from our range of 14 flavours: Orange, Tropical Cocktail, Cloudy Apple, Strawberry, Pineapple, Peach, Cranberry, Tomato, Pear, Apricot, Mango with Passionfruit, Dragonfruit Guava, ACE (Orange/Carrot/Lemon) and Pink Grapefruit Claim FREE Sample Pack (subject to availability)

Irresistible Fruit Experience

*August only deal

Choose from our range of 14 flavours: Orange, Tropical Cocktail, Cloudy Apple, Strawberry, Pineapple, Peach, Cranberry, Tomato, Pear, Apricot, Mango with Passionfruit, Dragonfruit Guava, ACE (Orange/Carrot/Lemon) and Pink Grapefruit

Claim FREE Sample Pack (subject to availability)

Be in with a chance to win up to £20,000

Promotion applies to the following products: Vanilla 70cl, Strawberry 70cl, Passion Fruit 70cl, Coconut 70cl, Raspberry 70cl, Rhubarb 70cl, and Hot Honey 1L

*Trade only. Closes 30/09/2026. Visit: monin.uk/ssw. T&Cs online

the sticker on

A Passion for Quality Since 1912

Syrups

A versatile range of over 120 flavors offering endless creative possibilities for both classic and modern cocktails.

Fruit Mix

Contains at least 50% real fruit to deliver authentic flavour and texture to cocktails, mocktails, iced drinks and matcha.

Concentrates

A low-sugar, easy-to-use alternative that replicates complex, authentic flavors in lemonades, ice teas and bubble teas.

Scan for recipes

It’s time to get

FUNCTIONAL

with alcohol free drinks you can feel.

SENTIA is a range of premium, functional alcohol-alternatives designed to meet growing consumer demand for 0% ABV drinks that deliver more than imitation. Powered by a botanical blend designed by neuroscientists under Professor David Nutt, SENTIA supports the brain’s natural calming network. Created for modern social occasions, SENTIA enables venues to offer alcohol alternatives that help guests feel good, stay present, and enjoy the ritual of drinking without compromising their health or the morning after.

CONSUMERS WANT DRINKS WITH BENEFITS.

Functional drinks are seeing 54% year-on-year growth, led by Gen Z and wellness-driven consumers redefining their relationship with alcohol.

OCADO RETAIL, 2025

HOW SENTIA SUPPORTS TRADE

UPLIFT WITH GOLD

The Mood: Powered by hops and schisandra for a calm, lifted mood, and mental balance. Perfect for sharing on any occasion, bringing warmth and wellness to any social gathering.

The Flavour: A vibrant, citrus sensation, bursting with zesty complexity with a warm, spicy finish.

RELAX WITH RED

Natural and Functional

The Mood: Powered by ashwagandha and passionflower to nurture relaxation and inspire social connection. Perfect for after work drinks, or as a nightcap.

The Flavour: Floral aromatics, rich herbal complexity, and bittersweet berries.

ENERGISE WITH BLACK

Natural and Functional

The Mood: Powered by ginseng and gingko to fuel energy and hone focus without the caffeine crash. Perfect for pre-drinks or a modern Espresso Martini.

The Flavour: Spiced pepper warmth, with an intense earthy body and a smoky bitter finish. Natural and Functional ingredients:

make the time

ELEVATE YOUR

7 MIXERS

IN 150ml CANS:

Indian tonic water

Indian tonic water light

English Garden tonic water

Earl Grey tonic water

Sicilian Lemonade

Soda Water

Ginger Ale

4 SPARKLING DRINKS

IN 250ml CANS:

Lemon & Mint

Rhubarb & Apple

Elderflower pressé

Ginger Beer

3 SPARKLING DRINKS IN 330ml BOTTLES:

Elderflower pressé

Ginger Beer

Pink Lemonade

1 CLUB SODA WATER IN 330ml CANS

GUEST EXPERIENCE

12 FRUIT JUICES

IN 250ml BOTTLES:

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A chance to win

1000

Prize

Scan to Enter by 23:59 on 31.8.26

No purchase necessary. UK 18+ only. Entry open to authorised representatives of UK café/restaurant businesses, that are customers of participating Eligible Wholesalers. Consumer entries not permitted. Internet access required to enter. Opens 10:00 1.5.26, closes 23:59 31.8.26. Go to cawstonbestpressed.com, enter full name of authorised representative, business name, registered address, work email address, and work mobile number and select the Eligible Wholesaler the business is a customer of. 1 x entry per business total. 5 x First Prize Winners each receive £1,000 cash, 20 x Runner-Ups each receive 1 x £75 We are England Cricket store e-voucher (valid until 30.4.27). Winners & Runner-Ups randomly selected at end of Promotional Period. Winners and Runner-Ups will be the Eligible Business and not the authorised representative. The Promoter will verify that each Winner/Runner-Up is an Eligible Business prior to Winner/Runner-Up notification and Winners/Runner-Ups may be asked to provide proof of business. Cash prizes paid via cheque or BACS into a UK Sterling bank account in business name only. Only business details provided at point of entry will be used for Prize fulfilment. Promotion features cross media and cross Eligible Wholesalers with one shared Prize pool. Entry, list of participating Eligible Wholesalers & full T&Cs at cawstonbestpressed.com. Promoter: Cawston Press Limited, Timsons Business Centre, Bath Road, Kettering, Northants, NN16 8NQ

Why

INN EXPRESS? choose

NO MINIMUM ORDERS

Manage your cash flow, stock holding or keep things fresh. Whatever your needs, we offer regular deliveries with no minimum orders.

A PASSION FOR LOGISTICS

The selection of vintage vehicle illustrations in our chairman Dennis' office wall is testament to this passion running through our business. Our service levels are only possible due to our unique approach to logistics. This is crucial for ensuring timely and respectful deliveries and providing the exceptional service that our diverse range of customers relies on.

DEDICATED ACCOUNT MANAGER

Our account managers offer advice, training, and guidance and only succeed when you do. When you become an Inn Express customer you don’t just get added to a call list, you get your very own industry expert.

ONLINE ORDERING 24/7

Used by hundreds of our customers. Our online portal shows our entire catalogue, current stock levels and exclusive deals. All with your bespoke pricing.

CUSTOMER SERVICE TEAM

A team you can actually speak to. Whether it's to check what time your delivery is arriving or you need to chat to our accounts team, we are here to help you.

FINE WINES TO FLAT WHITES

Sustainable blends, smart machines and proper training to elevate your entire drinks range.

You already trust us with the important stuff. The cold lager that needs to land perfectly every time. The premium spirits that earn their keep. The wines that justify their space on the list.

So here’s a question. Why stop at the fridges and the cellar?

Through our partnership with Cotswold Coffee Co, we can support your entire bar. Not just supply, but machines, servicing, training and product ingredients too. A proper, joined up approach that means your coffee offer works as hard as the rest of your drinks range.

The quality indicators are all there too. Roasted on dates clearly marked. Organic certification where it matters. Rainforest Alliance accreditation for added credibility. Gas flushed bags that lock in freshness and protect flavour. This is coffee that arrives in condition and performs in the cup.

And we recognise that every venue is on a different journey. For some, it is about elevating to a more premium serve with a story to tell. For others, it is about reliable, price conscious options that deliver consistency in high volume environments. We offer both. Alongside our key blends, we can supply price fighting options and bulk brewing solutions that are ideal for breakfast service, events or conferencing.

Add in capsule systems, traditional espresso machines, fully automated bean to cup solutions and ongoing servicing support, plus practical training to help your team dial in shots and steam milk properly, and you have a coffee solution that feels considered, not bolted on.

You already rely on us to keep your cold drinks profitable and your bar running smoothly. Now, alongside Cotswold Coffee Co, we can make sure your hot drinks are too.

THE KEY BLENDS

JAVA - RAINFOREST ALLIANCE CERTIFIED

Rich and heavy with notes of chocolate and caramel, finishing with caramelised sweetness and cocoa. A 70 percent Arabica and 30 percent Robusta blend sourced from Brazil, Honduras, Ethiopia and India. Built for body, crema and consistency in busy sites.

PERU & CENTRAL AMERICA - ORGANIC

100 percent organic certified and 100 percent Arabica. Expect winey berry notes, chocolate and a crisp green apple lift. A premium serve with the credentials to back it up and the flavour to justify a higher ticket price.

WINE

THE 2026 TREND REPORT

Organics on the Rise

Organic wine is moving from niche to mainstream, with customers increasingly asking for sustainability on their wine list. Carrying a few organic options signals quality, responsibility and relevance, and makes your offer more appealing to diners who are trading up.

Low & No Innovations

Low and no alcohol wine is finally stepping up in taste and style. With new ranges arriving, like Divin and Bolle, venues can offer wine experiences that suit moderation without sacrificing quality, broadening the menu for today’s drinking culture.

Greek Wine Renaissance

Greece is back on the wine map, and it’s more than just Retsina. Modern producers are delivering crisp whites and structured reds with real character. Stocking even one or two Greek wines gives your list a point of difference.

English Wine Growth

English vineyards are producing sparkling and still wines that rival Europe. Customers are proud to buy local, so featuring an English bottle or two can create excitement, support home-grown producers, and encourage up-selling with food pairings and special occasions.

Native Grapes in Demand

Drinkers are curious about native grape varieties, from Assyrtiko in Greece to Baga in Portugal. Featuring these lesser-known grapes adds a sense of discovery to your list. Promote them by the glass to drive trial and create talking points.

Lighter Styles Lead

Across red, white and rosé, lighter, fresher styles are winning. Guests want wines that are food-friendly, approachable and versatile by the glass. Stocking a few lower-tannin reds and crisp whites ensures your list feels modern and keeps customers ordering more.

VINANCIAL TIMES VT

It’s no secret: spend a bit more on wine and you’ll notice the difference. But under the UK’s strength-based duty system, the reason is not just taste, reputation, or “trading up”. The maths backs it up.

Wine duty is now charged according to ABV, not price. That means if two wines sit at the same strength, the duty bill is effectively the same whether the bottle sells for £9 or £15. On a 14.5% ABV wine, that duty comes in at £3.33 per bottle. The tax does not flex with retail price. It is fixed by strength. And that is where the squeeze begins.

We have used £15 and £9 because they reflect two familiar points on many on-trade lists: an entry-level

option and a credible step up. The gap is realistic, not exaggerated, and mirrors the everyday pricing decisions operators face. By keeping the strength the same and only changing the selling price, the impact of fixed costs becomes obvious.

On a £15 bottle at 14.5%, duty accounts for 22% of the price. On a £9 bottle at the same strength, that figure jumps to 37%. Same £3.33 duty, very different impact. Once VAT, packaging and logistics are accounted for, the difference shows up in the only place it can: the wine itself.

On a £15 bottle, around 31% of the price is spent on the wine. On a £9 bottle, that drops to just 13%. That is

an 18 percentage point gap. In cash terms, £4.67 goes into the liquid in the £15 bottle, compared to £1.17 in the £9 bottle. Put simply, the £15 bottle contains roughly four times more actual wine value than the £9 bottle.

Even at lower strengths, the pattern holds. Duty may reduce slightly, but it still takes a larger share of cheaper bottles, leaving less room for quality. The cheaper the selling price, the more the fixed costs dominate. The takeaway is straightforward. When duty is fixed per unit of alcohol, trading up does not just improve perception or margin. It increases the proportion of the bottle price that is actually paying for the wine in the glass.

Your guide to the most misunderstood glass on your list

Red cabbage isn’t red. It’s purple. Peanuts aren’t nuts. Koala bears aren’t bears. Sweetbreads are neither sweet nor bread, and if you’ve ever had to explain to a guest what they actually are, you’ll know the look. The food and natural world is full of things that are called one thing and turn out to be another, and diners navigate it without much difficulty once someone explains the joke. Orange wine is no different. It isn’t made from oranges. It doesn’t taste of oranges. It just happens to be orange. Now that’s out of the way, we can get to the good bit.

Orange wine is simply white wine made the way you’d make a red. The grape skins stay in contact with the juice during fermentation, rather than being removed immediately as they would be for a conventional white. Those skins carry colour, tannins and texture, giving orange wine its amber hue and the savoury grip that surprises guests expecting something clean and neutral. The longer the skin contact, the deeper the colour and the more structure in the glass. A few days gives you a pale copper tint and a little extra texture. Several months gives you something that pours like diluted dark honey and drinks like nothing else on the list.

The technique is ancient. Georgian winemakers have been fermenting white grapes in buried clay vessels called qvevri for thousands of years. The modern revival is more recent: Italian and Slovenian producers sparked interest

in skin-contact whites in the late nineties, a British importer gave the style the name that stuck in 2004, and it has been quietly growing on UK wine lists ever since. The guest who asks about orange wine isn’t a rarity any more. Increasingly they’ve already heard of it. They just want someone to explain it without making them feel like they’ve wandered into a seminar.

WHAT IT ACTUALLY TASTES LIKE

If your floor staff need a line, give them this: orange wine tastes like white wine that went to the gym. The fruit is still there, peach, apricot, citrus, but it carries more weight, a bit of grip, and a drier, more complex finish. There are tannins you’d never find in a standard white. The acidity is usually bright. It pairs with food in a way most whites simply can’t, standing up to spice, umami, strong cheese, cured meat and anything you’d normally reach for a light red to match. That versatility is precisely what makes it worth listing.

And here’s a useful parallel for the staff briefing: black pudding isn’t pudding, bergamot isn’t a fruit your guests can pick up at a market, and Earl Grey doesn’t taste anything like a grey earl presumably would. Orange wine isn’t orange-flavoured. It’s just a useful, memorable name. Run with it.

Orange wine is white wine made the way you’d make a red. The skins stay in contact with the juice during fermentation rather than being removed. That’s where the colour, the grip and everything interesting comes from.

OUR CHOICES

Celler de Capçanes, a cooperative founded in 1933 in the hills of Catalonia, makes its Cap Sentit Orange from 100% Garnacha Blanca grown on old bush vines within the DO Catalunya appellation. After 15 days’ skin maceration at a controlled temperature, the wine is aged on its lees before bottling. The result is textured and generous, with orchard fruit and a fine tannic structure. It earns its place on a by-the-glass list without requiring anything more from staff than “try it.”

From the hillside vineyards above Alcamo in western Sicily, Rallo Azienda Agricola’s Vicoletto Catarratto takes a lighter touch. The Vesco family, certified organic growers who have farmed this corner of the island for over three centuries, ferment 10% of their Catarratto on the skins for 12 days, then blend it back into the conventionally fermented 90% before bottling without filtration, fining or added sulphur. Bright, slightly hazy, with citrus and grapefruit on the nose and a saline freshness on the finish. It’s the kind of wine that opens conversations about provenance as easily as it opens bottles.

Also from Sicily, though from the opposite end of the island, Azienda Agricola Cortese’s Nostru Orange Bianco arrives from Vittoria in the south-east, an estate with a name that has nothing to do with the Cortese grape and everything to do with the formidable Sicilian

matriarch who originally owned the land. The Girelli family, who took over in 2016, make this from 80% Inzolia and 20% Zibibbo, the two varieties fermented separately on their skins at a controlled temperature before being blended and left on fine lees for three months. The Inzolia spends two to three weeks on the skins; the more aromatic Zibibbo stays on for six. The result is bone dry and firmly structured, with apricot, citrus and a marmalade note that earns its place on any list. The label features an orangutan, which tells you the Girelli family have a sense of humour about what they’re making. That never hurts.

Romania’s Cramele Recas, the country’s most internationally recognised winery run by Englishman Philip Cox and his wife Elvira from their estate in Viile Timisului, contributes the Solara Natural Orange. It’s a blend of native and international varieties: Feteasca Alba alongside Sauvignon Blanc, Chardonnay and the aromatic local grape Tamaiosa Romaneasca, fermented naturally without added yeast or sulphur and bottled unfiltered and unfined. Quince, candied apricot and a faint vanilla note on the nose; structured and mineral on the palate with a long finish. For operators who need a value-led entry point that still carries genuine interest, this is the one. Romania isn’t the first country that comes to mind when guests think of orange wine, which is, of course, exactly the point.

OUR CHOICES

OUR CHOICES

Rounding the selection out is Bel a Ciao from Olivier Cazenave, made from certified organic Semillon and Sauvignon Blanc grown on Entre-Deux-Mers vineyards in the Bordeaux hinterland. Not a region known for breaking ranks. Cazenave is a Libourne native who named the wine after the partisan folk song, the same one that soundtracked Money Heist, which tells you something about the spirit of the project. Two weeks of skin maceration, a gravity-fed transfer to tank for six months at 5°C, no filtering, minimal sulphites, and the result is tangerine peel, wildflowers and a long, spicy lemon finish. Bordeaux making orange wine. Red cabbage being purple. The world is full of surprises and most of them are worth ordering.

MAKING IT WORK IN VENUE

A selection like this doesn’t need to dominate the list. Two or three by-the-glass options, from accessible to more structured, gives enough range to navigate different palates without turning the menu into a manifesto. The staff briefing doesn’t need to be long: “It’s a white wine made the way you’d make a red, more texture, a bit of grip, brilliant with food.” Most guests will try it on that basis alone. The ones who’ve already tried orange wine are a growing group. The ones who haven’t are looking for a reason, and a confident recommendation from the floor is usually enough.

SIX WAYS TO SELL ORANGE WINE

Everything your team needs to turn a curious guest into a confirmed order, without a single awkward pause.

Opening Line

Don’t open with “it’s not made from oranges” as that plants the wrong idea. Start with “it’s a white wine made the way you’d make a red, more texture, a bit of grip, brilliant with food.” Let the guest ask the orange question themselves.

Bordeaux making orange wine. A Sicilian estate with an orangutan on the label. A Romanian producer fermenting without yeast or sulphur. Each wine on this list has something worth a sentence. Guests who buy on story come back for the next chapter. 1 4 2 5 3 6

Guests who hesitate on orange wine rarely hesitate on food. “It goes brilliantly with what you’ve ordered” closes more sales than any amount of winemaking explanation. Spiced dishes, strong cheese, charcuterie, anything umami. Make the match, not the pitch.

Cap Sentit Orange or the Cortese Nostru for first-timers. Both are clean, accessible and won’t alarm anyone expecting a conventional white. Save the Bel a Ciao for guests who’ve already tried one and want to go further.

A small pour removes all hesitation. Almost nobody who tries orange wine sends it back. The cost of the taste is nothing compared to the upsell of a glass, a bottle, and a guest who comes back asking for it by name

Red cabbage is purple. Peanuts are legumes. Orange wine isn’t made from oranges. Guests enjoy the joke. It relaxes the table and makes the recommendation feel like insider knowledge rather than a sales pitch. Use it.

Repeat Custom Highest Conversion

Same wine. Less glass. Lower impact.

At first glance, these bottles look almost identical.

But one weighs 400g, the other just 300g. That difference matters.

The reds your summer list has been missing 1 2 3 4 5 6

There’s a moment every summer where a customer looks at your wine list, clocks that it’s 28 degrees outside, and quietly orders a rosé they didn’t really want. Chillable reds are the answer to that problem. Not a gimmick. Not a category someone invented to shift stock. Just a genuinely useful style of wine that works when the weather doesn’t cooperate with Bordeaux.

The trend has been building momentum, and major UK retailers reported strong sales of chillable reds last summer as drinkers looked for something fruity, fresh and worth ordering when the sun was out. It’s not hard to see why. The more tannic and structured a red, the warmer it generally wants to be served, somewhere in the 16–19°C range. But chill a wine with lower tannins, higher acidity and bright primary fruit, and it comes alive.

The grapes that work best here are the ones built for it. Gamay, Grenache, Frappato, and others like them have the acidity and aromatics to genuinely benefit from time

in the fridge, rather than just taste thin and astringent once cooled. Beaujolais has always known this. Gamay is high in acidity, more like a white wine in structure, which is exactly why it takes to chilling so well. Carbonic maceration, which emphasises the fruity character and keeps tannins soft, is part of why these wines feel so at home served cool.

The commercial case is straightforward. Red wine sales traditionally tail off in summer, and chillable reds offer a way to keep the category moving while also bringing a younger generation into wine more broadly. They’re also an easy conversation starter at the table, something slightly different that your staff can actually recommend with confidence rather than just pointing at the second-cheapest option.

Twenty to thirty minutes in the fridge is all it takes. Serve these somewhere around 12–14°C and you’ll find they show better than a warm, flat red pulled from a shelf that’s been baking in a wine rack.

Six Bottles, One Direction: Fridge

1

Beck is one of Austria’s natural wine stars, and Ink is exactly the kind of wine that makes the category worth taking seriously. Dark, mineral and surprisingly refreshing with a chill on it.

4

Gamay is practically purposebuilt for chilling. Bright, crunchy red fruit, low tannins and the kind of acidity that makes it genuinely refreshing rather than just cold. A no-brainer for a summer list

2

Carbonic maceration on Merlot is a statement of intent. Expect the soft, juicy, bubble-gummeets-dark-cherry character that the technique is famous for, without any of the weight that makes standard Merlot feel wrong on a hot day.

5

Anna Martens makes wine on Etna that feels like it was grown somewhere cooler and wilder. Volcanic soils, serious character and a texture that holds up well with a few degrees knocked off the serving temperature.

3

Frappato from Sicily is one of those grapes that feels like a secret worth keeping. Light, fragrant and almost floral, it sits somewhere between a red and a rosé in personality. Chilled, it’s one of the most versatile food wines on the list.

6

Moristel is an obscure Aragonese grape that deserves more attention. Joven style means young, fresh and unencumbered by oak. Pop it in the fridge for half an hour and it drinks like a very good house red that your customers won’t have seen anywhere else.

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This summer, give your guests a rosé list worth exploring

Walk into most pubs and restaurants in the UK right now and you’ll find the same thing on the wine list. One rosé. Usually unnamed, sometimes just listed as “house rosé” with a region in brackets if you’re lucky. Ordered before the menu’s been read, forgotten the moment the food arrives.

It’s not that operators don’t care about rosé. It’s that it’s quietly become the category everyone stocks and nobody thinks about. And given that rosé is currently the only still wine category in the UK that’s growing, that’s a fairly costly oversight.

The Fastest-Growing Category on Your List Is Getting the Least Attention

The numbers are worth a moment. Red wine down 6% in volume in 2025. White wine down 4%. Rosé up 3% in volume and 5% in value, with 129 million bottles sold across the UK. Three consecutive years of growth while everything else has been treading water.

Guests are drinking more rosé and spending more on it when they do. The off-trade growth has been driven largely by a handful of massmarket brands, which is fine for supermarket shelves. But in a pub or restaurant, where the experience and the conversation are part of what people are paying for, matching a supermarket’s range is setting the bar quite low.

Most lists aren’t keeping pace with what guests are actually drinking. That’s the gap worth closing this summer.

White Zinfandel Is Not the Problem

Let’s be clear. For many, white Zinfandel has its place. It’s sweet, approachable, consistent and there are guests who genuinely want exactly that. Dismissing it as unsophisticated misses the point of running a hospitality business, which is to give people what they actually enjoy rather than what you think they should.

The problem isn’t White Zinfandel. The problem is treating it, or any single rosé, as the whole category. One wine trying to cover the guest who wants something sweet and easy, the one who wants something dry and food-friendly, and the one who wants something they haven’t tried before. That’s not a rosé offer. That’s a placeholder.

The category is broad enough, and the guest appetite wide enough, that a single wine will always be leaving someone underserved. An underserved guest is one who’s ordered something they didn’t really want, had a fine rather than good experience, and probably won’t think to mention where they went for dinner.

What a Proper Rosé Section Actually Looks Like

It doesn’t need to be complicated. Two or three wines chosen with a bit of thought, covering different styles and price points. An anchor, a step up, and something with enough character to start a conversation.

A well-made, crowd-pleasing dry rosé is the right place to start, and La Vie en Rosé earns that position without fuss. Made from Cinsault in the Pays d’Oc, it’s pale, dry, lifted by fresh acidity and exactly the kind of pour a table

orders when they sit down and nobody can quite agree on what they want. Every list needs one of these.

The next step is where most lists stop bothering, and where the opportunity sits. Château L’Escarelle Les Deux Anges from the Var is where Provence earns its reputation. Structured, food-friendly, the kind of bottle that earns its position on a restaurant list rather than just filling one. If a guest asks why it’s worth the step up, the answer is simple: this is the one worth lingering over with food. That conversation takes under a minute and it moves bottles at a better margin.

Then there’s the wine that does something genuinely different. Biscardo Rosapasso from the Veneto is made using a passito-inspired method, with grapes partially dried before pressing. That gives it more weight, texture and depth than most guests will have encountered in a rosé, and makes it a natural fit for a food-led environment. Distinctive enough that guests who try it tend to remember it. The kind of

bottle that quietly builds regulars.

For those who want to go somewhere more unexpected, Judith Beck’s Pink Rosé from Burgenland in Austria rounds things out. Biodynamic, Blaufränkisch-based, with real character and a sense of place that makes it genuinely interesting without being difficult to sell. It also gives your floor staff something to be enthusiastic about, and that quiet enthusiasm is one of the most underrated tools in moving wine from the list into glasses.

That’s four wines covering a solid price ladder, a Languedoc session pour, a serious Provence step-up, a richer Italian alternative and an Austrian for the more curious guest. A range broad enough to have an honest answer for whatever someone actually feels like drinking.

Two by the Glass Changes Everything

The quickest way to test whether your guests want more is to put two rosés on by the glass.

Our Pick of the Pink

You already know some of them will order rosé. The question is whether they’ll engage when there’s an alternative worth offering.

Most will, if it’s framed simply. “We’ve got two on by the glass, there’s the Pays d’Oc Cinsault and this one from the Veneto which is a bit more textured” is all you need. Some guests will ask a question. Some will just go for the interestingsounding one. Either way, the conversation produces a better outcome than a table defaulting to a wine they weren’t particularly interested in.

Supermarkets can’t have that conversation. Your staff can. That’s the on-trade advantage and it costs nothing to use it.

This Season, Not Next

The summer trade is already here. Rosé is the most impulsive, seasonally-driven category on a

Why Rosé Demands a Better Showing

Rosé is the only still wine category growing in the UK. The numbers make the case better than any argument.

wine list, the one where guests are most likely to order something pink without overthinking it, particularly when the sun is out and the terrace is open.

That instinct is worth meeting with more than a single line on the menu. Operators making the most of the category right now aren’t running complicated wine programmes. They’re offering a handful of considered choices, making sure their teams know how to talk about them, and letting the wines do the rest.

It doesn’t take much to go from one rosé to a rosé list. But the difference for your guests, and for your margin, is worth making.

One wine is a placeholder. A short, well-chosen selection is a category. The category is growing. Time the list reflected that.

PRACTICAL GUIDE m 1 2 3 4

Build a Rosé List in Four Moves

is the only still wine category growing in the UK. The numbers make the case better than any argument.

Pale, dry, crowd-pleasing. The wine a table orders when they can’t decide. Do this well & it sets the tone.

Structured, food-friendly, premium enough to justify the upsell. Where Provence earns its reputation.

More weight & texture, more to talk about. Guests who try it remember it. The bottle that builds regulars.

Biscardo Rosapasso

Biodynamic, characterful, & unexpected. Gives your team something to be genuinely enthusiastic about.

BESPOKE DESIGN

We know that drinks lists are an essential yet often underused piece of marketing for your business. They’re great for getting your products off the shelf and in front of your customers. They are also perfect for promoting your drinks, services and products. It can, at times, increase footfall and help you give your customers the best possible experience.

Our in house design team have a vast amount of industry experience and are passionate about creating the perfect list for you and your business. Alongside your account manager, we can compile your menus based on knowledge of your site and your specific

guidance on how to structure your list as well as what products we think you should promote based your individual needs and also on industry trends. Drop us a line to see how we can help.

SPIRITS & LIQUEURS

THE 2026 TREND REPORT

Premium is the Norm

Drinkers are prepared to spend more when they see value in quality. Stock a concise but premium range, train staff to tell the story behind each spirit, and upsell by recommending neat serves or signature cocktails that justify a higher price.

Unusual Botanicals

Spirits with distinctive herbs, spices and florals are driving experimentation. Position them as a talking point on menus and encourage bartenders to create signature serves. Customers will happily try something new if it’s recommended with confidence and a little theatre.

Cocktails as Theatre

Drinking out is entertainment. Cocktails that surprise, delight and tell a story are in high demand. Playful garnishes, unexpected glassware and clever combinations all create a sense of occasion that justifies the price and builds repeat orders.

Flavour Mash-Ups

Borrowing flavours from the kitchen is on the rise, think smoke, spice or savoury twists. Encourage your team to experiment with unusual pairings. A single bold cocktail can create a reputation and spark social media attention for your venue.

Tech-Aged and Innovative Spirits

New production methods are speeding up or enhancing maturation. Customers may not care how it’s made, but they will care that it tastes exceptional. Use innovative spirits sparingly on your list to show you’re tuned into the future.

Sustainability in Spirits

From zero-waste cocktails to eco-packaging, sustainability is shaping spirits culture. Highlight sustainable choices on menus, train staff to share the story, and use it to reassure customers that indulgence can sit comfortably alongside responsibility.

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