Harpers Wine & Spirit Trade News

Sampling machines see uplift in on-trade demand

Published: 18 October, 2012

Demand for wine sampling machines is growing as businesses outside traditional wine shops and restaurants look to expand their offer.

Sommelier Spotlight: Romain Audrerie, Lutyens

Published: 17 October, 2012

I started the role at Lutyens three months ago, it's the second generation of staff since its opening in 2009, that also includes a new general manager and head chef.

At Your Service events - October and November

Published: 17 October, 2012

Find out more about all the latest on-trade events in October and November.

Roast creates Shard-inspired cocktail

Published: 16 October, 2012

Roast restaurant is celebrating the opening of The Shard with a new cocktail and the chance to win one of three pairs of evening tickets for the opening of its viewing gallery.

Got Juice gives tips on how your restaurant can improve online reviews

Published: 16 October, 2012

Got Juice gives eight easy and valuable tips for hotels, pubs and restaurants to improve online reputation and gain positive reviews.

Find out more about all the latest on-trade openings this autumn

Published: 16 October, 2012

Find out more about all the latest on-trade openings this autumn.

D & D London launches New Street Wine Shop

Published: 07 September, 2012

Sommelier Nicolas Clerc, is to head up D & D London's newest venture; its New Street Wine Shop, alongside the drinks offering at Old Bengal Warehouse's four other new spaces.

Restaurant openings this autumn

Published: 07 September, 2012

Find out more about all the latest on-trade openings this autumn.

Whisky brands recommend food pairings

Published: 07 September, 2012

With Bowmore teaming up with Hugh Fearnley-Whittingstall's River Cottage to launch a series of recipes to match its range, we ask a handful of whisky brands to tell us what food works well with their wee drams.

Sustainability - how your restaurant can benefit

Published: 07 September, 2012

Mark Linehan, managing director of the Sustainable Restaurant Association, gives the At Your Service newsletter tips on how your establishment can benefit from operating in a more ethical way.

At Your Service events - September and October

Published: 06 September, 2012

Find out more about all the latest on-trade events for September and October.

Husband and wife chef/sommelier team open Bubbledogs

Published: 06 September, 2012

London's newest niche venue, hot dog and Champagne restaurant Bubbledogs, has opened with the aim of providing guests with a new "experience".

Sherry Institute of Spain announces Great Sherry Tasting

Published: 06 September, 2012

The Sherry Institute of Spain has announced its Great Sherry Tasting - designed to showcase the largest collection of sherries in the UK - will be held in September.

Douglas Blyde: living the high life with Yvonne Cheung, sommelier, Café Gray Deluxe, Hong Kong

Published: 03 September, 2012

"I get nervous if I see a client with no beverage in front of them," says sharp, chic sommelier, Yvonne Cheung, as she rectifies abstinence with Cédric Bouchard's 'Inflorescence'. The clean Champagne represents "a single variety (Pinot Noir), single area (Côte de Val Vilaine, Aube), and single year ('08)," she says.

Suppliers see benefits in increasing services to on-trade

Published: 10 August, 2012

Suppliers have to work harder to increase services to pubs restaurants in these cash-strapped times, but rather than being viewed as a hinderance, it is seen as an all-round benefit.

Niche restaurants on the rise, says Fluid Movement director

Published: 10 August, 2012

The trend towards restaurants and bars serving niche products is in growth due to the likes of social media, according to Tristan Stephenson, co-director of Fluid Movement.

How can suppliers get their foot in the restaurant door?

Published: 09 August, 2012

For on-trade suppliers, getting a restaurant buyer to taste your wines can be difficult. We ask five wine buyers to tell us the approach that works best for them.

Taking wine that little bit further with the Vineyard at Stockcross

Published: 08 August, 2012

Yohann Jousselin MS, who, alongside executive head chef Daniel Galmiche (formerly of Le Gavroche), has moved the traditional goal posts to make wine the central part of the dining menu rather than the other way around. He tells us why.