The Mason’s Arms

The Mason’s Arms provides a warm, historic setting with a strong emphasis on traditional British pub drinks.

The bar, crafted from reclaimed church panels, offers a range of local ales and ciders, served through specially designed taps that reflect the pub’s heritage. Guests can enjoy outdoor drinks in the summer, with service provided through a garden hatch. The drinks menu includes tankards of Black Velvet served from a 1920s pewter oyster bar, sourced from an antiques market in the south of France.

LWC adds Carlos Serres to portfolio

Leading national wholesaler LWC has added Riojan producer Carlos Serres to its portfolio, agreeing to exclusive distribution of six of its wines to UK on-trade customers.

Muse at RSA House

Muse, the new bar at RSA House, highlights British ingredients with creative cocktails focusing on wild, traceable botanicals.

Dynamic Vines

Dynamic Vines has opened its first wine shop and bar, offering an extensive selection of organic and biodynamic wines from small, sustainable European producers.

Focusing on independent winemakers who prioritise terroir, the bar removes corkage fees to make its wines accessible for in-house enjoyment. Fraher & Findlay’s natural-toned design enhances the laid-back tasting experience, with wines displayed horizontally to encourage customer engagement. An ever-evolving menu offers premium by-the-glass options and regular tastings introduce new producers. Membership perks include discounts and UK-wide delivery, making this a local haven for exploring seasonal, minimal-intervention wines.

New report forecasts 'modest growth' in UK restaurant sector

Research undertaken by Lumina Intelligence suggests that the UK restaurant market will grow by 1.3% in 2024, reaching a total value of £19.0 billion.

New report suggests 12% of all UK restaurants face insolvency

Research undertaken by accountancy firm Price Bailey has found that more than one in 10 (12%) restaurants are at imminent risk of closure, a result of declining consumer confidence and ongoing inflation.

Post-Budget fallout looms over UK insolvency reprieve

Hospitality in resurgence after 'easing financial pressure' buoys consumer confidence

A new survey by Lumina Intelligence has revealed promising signs of a modest recovery in the UK on-trade, with both consumer spend and frequency of visits rising in October 2024.

Zum Barbarossa

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.

Cahoots Postal Office

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.

Hospitality ramps up range rationalisation in response to growing costs

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.

The Coal Shed

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.

Jeroboams Group acquires Davy’s storage

The Jeroboams Group has announced the acquisition of another in-bond storage facility, bolstering its leadership in the fine wine and private client market.

Sommelier Wine Awards 2025 now open for entries

The Sommelier Wine Awards (SWA) is once again open for entries for its 2025 round of judging.

Modest start to autumn for hospitality as groups’ sales rise

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.

Champagne: Gold blends

The art of assemblage is being mined for new opportunities by Champagne houses looking to premiumise in a tough trading environment. Jo Gilbert reports.

Bodega Argento partners with Freixenet Copestick for UK distribution

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.

Hospitality insolvencies jump 16%

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.

UK hospitality faces employee burnout

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.

Klearhos Kanellakis: ‘Looking Back, Forging Ahead’

We continue our summer Q&A series with Klearhos Kanellakis, head sommelier at Ekstedt at The Yard.