Hogs Back Brewery is launching a new beer, London’s Outback Golden Pale Ale, which has been listed by 114 Mitchell & Butlers ‘Castle’ pubs, with further distribution to follow.
London’s Outback is a 4.5% ABV golden ale with a drier, hoppier taste. It is brewed using Cascade, Centennial and locally grown Fuggles hops, and has a light body with well-balanced hoppy and citrus flavours.

Available in kegs, the new brew expands Surrey-based Hogs Back’s stable of quality draught beers including Hogstar English Craft Lager and Montezuma’s Chocolate Lager, alongside its flagship TEA Traditional English Ale. Hogs Back plans to include Cascade and Fuggles hops from its hop garden adjacent to the brewery in London’s Outback after this year’s harvest.

Hogs Back Brewery managing director Rupert Thompson said, “London’s Outback offers the hoppiness that many craft beer drinkers look for, but with a lighter taste than traditional IPAs. This is a style where we’re seeing growing consumer demand and we’re confident Outback will quickly win listings and drinkers in both traditional pubs and newer craft beer bars.”
He added, “We brew on the Hogs Back ridge in Surrey from where, on a clear day, you can see London. So, although one could hardly call Surrey remote, we feel we are living on the wilder side of the capital, in ‘London’s Outback’.”

The reference to London in the new beer’s name is indicative of Hogs Back’s growing presence in the capital as the brewer expands beyond its Surrey heartland. In addition to listing London’s Outback, Mitchells & Butlers have also put Hogs Back’s Montezuma’s Chocolate Lager and Hogstar English Craft Lager into 70 Castle sites in London. Hogstar recently became the first Hogs Back beer to launch in cans, alongside bottle and keg formats.

Hospitality uniform specialist Denny Brands is stepping up its support for London’s booming eating out culture with the opening of a flagship West End store to showcase and retail its entire clothing portfolio.

Located in a prominent corner site on Berners Street, the new shop will become the UK’s first ‘department store’ for all clothing and shoes needed by hotels, restaurants, bars, pubs, spas and other businesses across the UK’s vibrant hospitality industry.

The store, due to open after Easter, will also house the high-end London Tailors personal tailoring brand, acquired by Dennys in 2014, offering bespoke and made-to-measure suits and shirts.

Dennys was founded in 1840 and has traded from its existing store in Soho since then. Dennys Brands managing director Nick Jubert said, “Taking 176 years to open a second shop may sound like a cautious approach to expansion, but we genuinely think the new store will prove worth the wait.

“The hospitality industry is one of London’s biggest employers and revenue generators, and from top hotels and Michelin-starred restaurants to fast food takeaways, there are thousands of food, drink and leisure businesses in the capital, many of whom are already Dennys customers.

“Our original Dean Street shop will continue as a Chefswear Centre, while at Berners Street we’ll be able to display a much wider range of clothing for front of house as well as kitchen teams.

“It will also be a wonderful central London base of operations for Joseph Alan, providing design and supply of 5-star uniforms for 5-star establishments. Having this central London tailoring centre to complement the current Canary Wharf site will enable us to offer this expert service to more customers for front of house clothing.”

Ranges from Dennys Brands available at Berners Street include:

• London Tailors – personal tailoring
• Dennys London – traditional, value-for-money catering uniforms
• Joseph Alan – front of house uniforms both in-stock and designed to order
• Brook Taverner, Greiff  and Skopes tailoring brands
• Le Chef – cutting edge clothing for professional chefs
• AFD – affordable, hi-tech chefware
• Comfort Grip Catering  Footwear – comfort and safety footwear
• Shoes for Crews – No.1 rated non-slip shoes

Along with the two London stores and a specialist tailoring centre at Canary Wharf, Dennys Brands also sells online at www.dennys.co.uk, and through a range of mail order catalogues. The company exports to more than 30 countries worldwide from its head office and distribution centre in Leatherhead, Surrey.

Hogs Back Brewery has added to its growing trophy cabinet after winning the prestigious Society of Independent Brewers (SIBA) Business Innovation Award for 2016.

The accolade was presented to Surrey–based Hogs Back in recognition of its investment in its hop garden, adjacent to the brewery in Tongham.

The first hops were harvested in September 2015, with Hogs Back later launching Farnham White, a seasonal ale made with the historic Farnham White Bine hop variety, which Hogs Back has revived.

Hogs Back managing director Rupert Thompson collected the trophy at the annual SIBA Business & Industry Awards, held at the BeerX event in Sheffield on 17 March. The judges commented that they were impressed by Hogs Back’s “bold approach to growing their own hops to supply the brewery, which not only makes good financial and business sense, but shows a real commitment to sustainability and British brewing heritage – values which seem core to their business.”

Thompson said, “We are delighted that SIBA has singled us out for an award that specifically recognises innovation. With more than 1,400 breweries in the UK, competition for space on the bar, supermarket shelf and convenience store fridge has never been fiercer.

“For a small brewer like Hogs Back, innovation is key, and the Hop Garden is just part of a programme that has also seen the launch of new beers and packaging formats.”

He added, “This award is a tribute to everyone who has been involved in the development of the hop garden, from our hop manager Matthew King and head brewer Miles Chesterman right through to our friends and neighbours in Tongham who pitched in to help with the harvest.”

The huge popularity of sea bass on restaurant and pub menus is putting pressure on supplies, warns buying specialist Lynx Purchasing.

With salmon prices also high, operators able to use other species to vary menus and specials boards this spring and summer will not only do their bit for seafood sustainability, but also benefit from better quality and value from suppliers.

The advice to make the switch from sea bass comes in the newly-published Spring 2016 edition of the Lynx Purchasing Market Forecast.  Rachel Dobson, Lynx Purchasing managing director, says:  “Over the past few years sea bass has moved from being a special to a regular dish on many menus, and we’re now seeing it offered all year around by many operators in the branded pub and casual dining sector.

“That inevitably has an impact. Most sea bass on menus is farmed, and our suppliers are now getting smaller fish from the main producers in Turkey and Greece. That can affect margins, because it may take two fillets instead of one to make a main course, and in the longer term those smaller fish never have the chance to grow to maturity.

“The appeal of sea bass to chefs is that it has a delicate flavour that works very well with sauces and accompaniments, but there are other fish that fit the bill.  Both pollack and cod are forecast to be in good supply, while flat fish including brill, dabs, Dover sole, megrim and witch should also at their best quality this spring.

“Salmon is another menu staple, and Norwegian salmon prices hit a 30-year high at the start of this year after Russia relaxed its import ban.

“With both species, it’s harder for the branded operators to switch quickly, so independents can get an advantage this spring and summer by working with suppliers to keep menu flexible and get the best quality and prices.”

The Market Forecast also sounds a warning note on the impact of the UK’s unpredictable weather patterns on produce this spring. The long, mild spell that lasted through November and into December, followed by periods of torrential rain in many parts of Britain in both December and January, has left both growers and produce suppliers waiting to count the cost.

“Many crops planted in the autumn to be harvested this spring had an early growth spurt due to the mild weather,” says Dobson, “meaning they have either had to be harvested earlier, or will have struggled to sustain quality right the way through until picking.

“As we all know, the warm spell was followed by severe flooding in many areas, which inevitably had a further impact. Some seasonal veg staples such as carrots, parsnips, cauliflowers and cabbage have been harvested earlier, requiring a switch to more expensive imports as home-grown supplies run low later in the spring.

“We’re advising customers planning menus for restaurants, pubs and hotels that salads, soft fruits, root crops and green veg are all likely to see some challenges in terms of both price and availability.”

The Lynx Purchasing Market Forecast combines official inflation data with exclusive insight from across the range of suppliers Lynx works with. A FREE copy of the Spring 2016 edition can be downloaded at www.lynxpurchasing.co.uk

Lynx Purchasing works with more than 2200 businesses including hotels, pubs, restaurants, healthcare and education providers. Lynx offers access to the best prices in the market, with no fees or contracts. Lynx customers also benefit from detailed market insight, enabling them to plan menus more effectively.

For more information on Lynx Purchasing, visit www.lynxpurchasing.co.uk  email savings@lynxpurchasing.co.uk or call 01325 377 845

Hi-Spirits is to distribute Southern Comfort and Tuaca in the UK from April 1 2016, following the acquisition of the two leading speciality brands by US spirits company Sazerac.

Dan Bolton, managing director of Hi-Spirits, said: “Southern Comfort and Tuaca are both iconic brands, and a great fit with our expanding portfolio. With strong consumer followings we are looking forward to building further distribution across the UK on-trade, off-trade and travel retail channels.”

Hi-Spirits’ brand-building track record in the UK market includes Buffalo Trace Bourbon, Fireball, and Antica Sambuca. Bolton added: “We’re very excited to be working with current and new stockists of Southern Comfort and Tuaca to drive growth.”

The parallels between Southern Comfort and the New Orleans-based Sazerac Company run deep.  M. W. Heron, the creator of Southern Comfort, was born in 1850. The Sazerac Cocktail was created in New Orleans in 1850. As the Sazerac Company was expanding its roots in New Orleans in the 1870s, Heron was introducing his Cuffs & Buttons brand – the precursor to today’s Southern Comfort – in 1874 as a “smoother, more refined whiskey,” while tending bar in the Crescent City.

Now, the Sazerac Company is thrilled to bring the brand back to its deep Southern roots, and plans to restore the New Orleans connection in its branding and on its packaging worldwide.

Originating in Italy, Tuaca is a brandy based spirit with roots that reportedly can be traced back to the Renaissance period. Traditionally Tuaca is served as an icy cold shot, but the vanilla citrus flavour makes it highly versatile for a range of mixed drinks from hot to cold, sweet to sour.

Sazerac will be developing its comprehensive global strategy for Tuaca in the coming months, including evaluating the current packaging before making determinations about any specific changes.  The brand’s heritage is expected to be played up in the new brand strategy.

Both brands are available through leading trade wholesalers. For any queries, please contact Hi-Spirits on 01932 252 100, email enquiries@hi-spirits.com or see www.hi-spirits.com. The full Hi-Spirits portfolio is online at www.hi-spirits.com/portfolio.

Pubs, bars and restaurants are being encouraged to kick start the spring and summer in style by celebrating two classics – the Buffalo Trace Mint Julep and the Kentucky Derby.

Hi-Spirits, UK distributor of Buffalo Trace Kentucky Straight Bourbon, is promoting the mint julep as an ideal warm weather drink. Made with bourbon, fresh mint, sugar and plenty of ice, a refreshing Buffalo Trace Mint Julep is simple to make, and a profitable on-trade serve.

Selected bars are being offered a sales incentive, with an all-inclusive day at the races on offer for two team members. There are three prizes up for grabs; two will go to the venues which sell the most Buffalo Trace Bourbon in April and May, with the third going to the venue which comes up with the best display.

With the Mint Julep one of the signature serves at the Kentucky Derby, Hi-Spirits is encouraging bars to celebrate the spirit of the classic race with their displays. This year’s event takes place on May 6 and 7 at the Churchill Downs track in Louisville, Kentucky, close to the Buffalo Trace Distillery.

Pubs and bars not involved in the incentive can still make the most of the opportunity to serve Buffalo Trace Mint Juleps, with POS support available from Hi-Spirits, including the iconic Buffalo Trace Julep Tins.

Tim Giles, UK brand manager for Buffalo Trace, says:  “The Mint Julep is already one of the best-known Buffalo Trace serves, especially in venues that use the julep tins, and we want to spread the word even further this summer.  We’re offering the incentive to some of the brand’s most enthusiastic supporters, and we’re also ready to support other operators with POS.”

The incentive will be based on the percentage increase of Buffalo Trace in April and May compared to the previous two months.  Each venue will receive a full POS kit including julep tins, playing cards, posters, and chalkboards.  The prize will be an all-inclusive day at the races for two people, including food, drink, entry and transport.

RECIPE: Mint Julep Perfect Serve: 50ml Buffalo Trace, 8 mint leaves, 10ml sugar syrup and crushed ice.  Top with soda water for a long drink.

Minimum orders apply to receive Buffalo Trace POS. For details, please contact Hi-Spirits on 01932 252 100, email info@hi-spirits.com or see www.hi-spirits.com.