Published: 14 November, 2024
Launching this month, Zum Barbarossa is Soho’s newest speakeasy, offering an intimate underground cocktail experience. The drinks menu is the centrepiece, with expertly crafted cocktails such as the Spicy Rose Paloma, Hot Honey Highball and Tommy’s Spicy Mezcalita. Other highlights include the Banana & Pineapple Daiquiri and the rich Zespresso Martini. Each drink has been designed by top mixologists to provide bold and exciting flavours, while the refined small plates, including caviar and dressed oysters, complement the drinks offering. In this atmospheric basement venue, the focus is squarely on delivering an exceptional cocktail experience.
Read more...
|
Published: 13 November, 2024
Opened in October, Cahoots Postal Office in Borough Yards takes visitors on a 1940s-themed cocktail journey in an old-fashioned post office setting. Signature drinks – such as Par Avion featuring Grey Goose vodka, and Signed, Sealed, Delivered made with Bombay Sapphire gin – are served through a unique pneumatic tube system that delivers cocktails directly to tables. The playful, interactive experience is aimed at cocktail enthusiasts seeking an immersive and theatrical venue in one of London’s historic locations.
Read more...
Published: 12 November, 2024
Nearly a quarter of hospitality operators have changed the routes-to-market of their drinks ranges and more business are seeking to reduce their delivery partners than increase them, leaving drinks brands at risk of being de-listed, new research has revealed.
Read more...
Published: 12 November, 2024
Now open in its new home on North Street, The Coal Shed Brighton continues to bring London-level gastronomy to its Sussex counterpart as part of a much-needed revamp of the city’s downtown shopping district. Considerable work has gone into relocating and upscaling the Brighton restaurant, which is part of the same group behind The Salt Room and Burnt Orange. In its newest guise, the restaurant boasts an expansion to The Coal Shed’s signature over-fire beef cooking offer, while guests are greeted at the door with a dedicated cocktail bar. For the first time, the bar will be open seven days a week from noon till late.
Read more...
Published: 07 November, 2024
The Jeroboams Group has announced the acquisition of another in-bond storage facility, bolstering its leadership in the fine wine and private client market.
Read more...
Published: 04 November, 2024
The Sommelier Wine Awards (SWA) is once again open for entries for its 2025 round of judging.
Read more...
Published: 23 October, 2024
Britain’s leading hospitality groups recorded modest year-on-year sales growth in September, continuing a trend of like-for-like growth that has been in situ since the beginning of the year.
Read more...
Published: 15 October, 2024
The art of assemblage is being mined for new opportunities by Champagne houses looking to premiumise in a tough trading environment. Jo Gilbert reports.
Read more...
Published: 07 October, 2024
Bodega Argento, one of Argentina’s leading wine producers, has entered a new distribution agreement with Freixenet Copestick in a bid to strengthen its presence in the UK market. The partnership, set to commence on 1 January 2025, will see Freixenet Copestick take on the distribution of Bodega Argento’s premium wine range across the UK.
Read more...
Published: 23 September, 2024
New company insolvency statistics from auditing firm RSM show insolvencies in hospitality saw a significant increase in the year to July, as an underwhelming summer compounded the challenges facing the sector.
Read more...
Published: 23 August, 2024
Labour shortages and employee burnout continue to plague hospitality, a new report has found, as more than half (53%) of UK managers working in the sector say their company and staff are suffering.
Read more...
Published: 19 August, 2024
We continue our summer Q&A series with Klearhos Kanellakis, head sommelier at Ekstedt at The Yard.
Read more...
Published: 19 August, 2024
Oriole reopens on 28 August in Covent Garden, offering innovative cocktails and Latin American-inspired cuisine. The downstairs restaurant, designed as a speakeasy, features dishes like hamachi tiradito and lamb rump with huacatay. The Bamboo Bar upstairs offers aperitivo-style cocktails and bar snacks.
Read more...
Published: 16 August, 2024
The UK pub and bar market is expected to grow by 1.7% in 2024, reaching a total value of £23.6 billion, according to Lumina Intelligence’s latest report.
Read more...
Published: 16 August, 2024
Margo, a new dining and drinking destination by Scoop restaurant group, opens this September in Glasgow. Headed by chef Robin Aitken, the menu focuses on seasonal produce, Scottish seafood and in-house crafted bread and pasta. Highlights include smoked haddock churros with manchego and saffron and Margo focaccia with prawn head butter. Desserts like baked rice pudding crème caramel offer a sweet finish.
Read more...
Published: 14 August, 2024
Chef José Pizarro’s new venture, Lolo, opens this month on Bermondsey Street. This all-day dining concept features a menu divided into breakfast and lunch/dinner offerings. Breakfast highlights include eggs with PX sherry-cured salmon, while lunch and dinner feature octopus salad with roast tomato and blackeye beans. The drinks menu includes Bloody Marys and Mediterranean wines.
Read more...
Published: 05 August, 2024
Restaurant Pine's head sommelier Vanessa Stolz opens our summer Q&A series with a taste of life on Newcastle's buzzing restaurant scene.
Read more...
Clinton Cawood examines the sectors of the market faring best and those suffering the most.
Read more...
Buckingham Schenk has announced Emma Hardy as a national account manager. Hardy joins the on-trade sales team, focusing on wholesale and expanding the market for the business.
Read more...
Flavour. When it comes to food and drink – it’s the most important thing. As a producer, you can be entirely carbon neutral, use the finest ingredients, have the sharpest packaging – but if your liquid isn’t up to scratch, you won’t last long. But beyond that, producers are now using flavours to expand their ranges, tap into new markets, and attract new demographics of drinkers to their brands. As a man who has sampled thousands of liquids and has reasonably good taste (although I’m sure my colleagues might not agree, especially when it comes to taste in music or fashion!) here’s my reckonings about flavour trends in the spirits industry.
Read more...
