Hospitality is being squeezed on all sides, with the combination of rising costs and nervous customers creating a significant pinch-point on pricing. Too low and venues are busy but unprofitable; too high and their customers stay away altogether.
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In London’s highly competitive wine market, importing wines from unknown regions is a calculated risk. Though a compelling story behind the wine is almost guaranteed, storytelling alone is not enough to sell bottles. Earlier this year, Sunny Hodge made waves as the first importer to introduce a Taiwanese wine from Weightstone Winery to the UK. Confident in its potential, Hodge believes the wine has the necessary allure and simply needs the right stage to make its mark.
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In some quarters, Port sales received something of a lockdown boost as consumers made the most of longer, more relaxed at-home-drinking occasions. Jo Gilbert asks, can restaurants utilise this goodwill to maximise sales this winter?
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