A new report on the premium on-trade from Liberty Wines, released today (5 February) and shared exclusively with Harpers, suggests that the only way to drive sales is to compete on quality.
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The hospitality industry is well known for its tricky work-life balance. Whether it be long, demanding shifts, unpredictable and irregular hours or excessive workloads, the trade’s reputation is that its demands often eat into employees’ personal lives, impacting their mental and physical health.
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There is now only two weeks left to enter wines to be judged at the Sommelier Wine Awards (SWA) 2026.
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New consumer research from Zonal in partnership with NIQ has revealed that 69% of consumers believe that pubs, bars and restaurants play an important role in their communities.
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Ruth Leigh and Oli Brown do not lack when it comes to creative ambition – their new 30-guest bar, nestled within their hotel-cum-restaurant Updown Farmhouse, demonstrates this in spades. Launching in late January this watering hole takes inspiration from Roman bars, with marble, lacquered wood and banquette seating transporting consumers from this Kent farmstead to the Eternal City. Constructed in one of Updown’s former stable blocks, the classic feel does not end with the interiors. The bar will be tended by cream jacket-adorned staff, while serves will pay homage to Italian mixology. Frigid Martinis, Fig Leaf Negronis and Shakeratos will start many a night with a digestivo of grappa likely to follow. Summer will see a 20-guest terrace open, allowing patrons to take in Updown’s ancient woodland surroundings.
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Dovetailing with the opening of The Newman Hotel, spiffy new cocktail destination Gambit Bar is due to open its doors on 1 February. The 60-cover subterranean venue is spearheaded by the new hotel’s head of food and drink, Eder Neto. ‘Creative yet understated’ is the modus operandi of Neto’s cocktail menu, an exciting twist on the Picante leading the charge. This combination of tequila, lime, bird’s eye chillies, blood orange and smoked salt is a standalone treat but clearly demands pairing with Gambit’s array of bar snacks, concocted by executive chef Christian Turner. Flatbreads, oysters and rullepølse (Danish cold cuts) can be enjoyed amid the bar’s stylish geometric interiors, inspired by the art of Fiztrovia’s very own Percy Wyndham Lewis.
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Last week’s reports that pubs will see great business rates support has been followed by a chorus of industry figures urging the government to extend the relief to all of hospitality.
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Premium on-trade distributor Enotria has announced the appointment of a new CEO, with Phillip White taking the helm.
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Birmingham indie stalwart Phil Innes of Loki Wine fame has teamed up with chef Glynn Purnell to bring new culinary vibrancy to the Brum food and drink scene. Trillium opened during the festive period in the city centre’s Snow Hill and combines the wine nous of Innes and the cooking talents of a team that includes Purnell as chef patron and Rob Palmer as head chef, who was in charge at Hampton Manor when its Peel Restaurant was awarded a Michelin star. Creativity abounds on the menu – whether its Orkney scallops with oxtail bolognese or a peasant kiev, Palmer has been given a long leash to innovate. To no one’s surprise the wine list is top notch, with an expansive by-the-glass offer allowing patrons the opportunity to explore.
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Given that it’s been in use for wine consumption since about 1500BC, glassware has had plenty of time to evolve, and today’s manufacturers have the restaurant world spoilt for choice when it comes to sizes, shapes and colours. But how far are today’s top sommeliers prepared to go outside the traditionally accepted vessels when it comes to providing the best experience for diners in their food-matching choices – and what do diners expect?
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Fresh analysis from trade body UK Hospitality (UKH) can reveal that over the next three years hospitality venues in England can expect to see an average increase in business rates of over £32k.
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At Mayfair’s glitzy new Lilibet’s restaurant export director at Champagne Cattier, François Colas (pictured, centre) guided attendees through the producer’s range as well as its ambitions for the UK market, following its recent on-trade partnership with Enotria.
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Drinks distributors Bibendum and Matthew Clark (both under the C&C Group umbrella) have unveiled their 2026 predictions for the on-trade – both in terms of overall and wine-specific trends.
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With the on-trade now in full swing over the lead up to what we hope is a fruitful Christmas, a reminder that the Sommelier Wine Awards (SWA) 2026 is open for entries.
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In the spring, restaurateur and founder of D3 collective Des Gunewardena will open three new venues – all housed within Olympia’s Grade II-listed Pillar Hall. The first, Idalia, is a 300-cover restaurant situated on the ground floor, which will serve theatrical cocktails in the bar before guests move on to the dining room. Meanwhile, Pepperbird, a 70-cover basement speakeasy, will feature live music at its core, drawing inspiration from 1970s jazz and classic rock. Finally, Upstairs at Pillar Hall will feature a modern events space with room for more than 500 people, all housed within the building’s ornate neoclassical structure.
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This new concept from Khaled Dandachi and Fred Srouchi (the minds behind the celebrated Sparrow Italia in Mayfair) is all about coastal French cuisine. Fresh fish and seafood are the foundation of this restaurant, which is named after the deep blue of the ocean depths. The intention is to create an elevated culinary experience, using classical French techniques to transform the best seasonal offerings into enticing dishes such as smoked eel croquettes, salade niçoise and octopus béarnaise, among others, paired with fine French wines. Also on offer are cocktails inspired by the Francophone world. Located directly on Hanover Square, every inch of Mazarine is designed to entice, from its warm, contemporary interiors to its attentive and welcoming hospitality.
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The team behind much-loved Caper & Cure are expanding their Stokes Croft bar – Carmen Street Wine – by opening a bottleshop next door. The extended interior, which will bring with it an additional 30 covers, is to be a continuation of Carmen Street’s minimalist style. In addition, guests can expect a spirited atmosphere that encourages sharing and community. The wines, which are mainly low-intervention European bottles, will be available to take away or purchase online – with the option to sit in and enjoy a glass for those who want to. These wines can be enjoyed alongside a compact menu, which includes dishes such as moules marinière and pâté en croûte, in addition to locally supplied cheese.
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Champagne Cattier has announced a fresh on-trade partnership with distributor Enotria – beginning from January 2026.
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Lumina Intelligence – an insights company for food and drink brands – has released its Restaurant Market Report for 2025, revealing signs of increasing stability in the restaurant market after years of turmoil.
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This December, the founders of Goodbye Horses and The Dreamery, Alex Young and George de Vos, are opening a wine shop inspired by their love for the unexpected. Located in a striking glass-surrounded space with carved volcanic rock throughout, the centre of the venue will be a counter constructed from hundreds of oak ‘logs’ piled on one another, with wine bottles slipping in between, on which a selection of ever-changing natural wines that highlight the team’s passion for ‘zero-zero’ wines (nothing added, and nothing removed) will be presented. A staircase behind the counter will take guests deeper, to a bar and dining space hidden in a historic bank vault below the shop – much of which has been preserved – where a rotating selection of small plates will be offered.
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