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News

Second place for the UK students in Normandy!

Millie Povey impress the Judges with her “Apple of my Eye”,

Discover our journey inside!

The Liquid Zone :

The bar fundraisings for Hospitality Action Charity.

The bartenders challenge their skills for 2 days!

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WHO IS WHO

May:

7th Quinta do Novel Port Masterclass, Copa de Cava at Camino, Blackfriars, London

TBC Ladies only Cocktail Competition, London

National Cocktail Competition: Scotland & Northern Area, Date & Venue TBC

June:

8th Galvin Cup, Quaglino’s Bar, London, Sponsor: Babicka Vodka

29th & 30th UKBG London @ Imbibe Bar Show with Fentimans

National Cocktail Competition: Southern Area, Date & Venue TBC

Coco Real Grand Prix Masterclass & Competition, London & Northern Area Heat TBC

EVENTS

President:

Luca Cordiglieri [email protected]

Vice - President:

Mike Sweetman [email protected]

National Administrator:

Jim Slavin [email protected]

Editor:

Claudia Carrozzi [email protected]

Enquiry

[email protected]

Social Media Manager

Peter Gyor [email protected]

London Area Chairman:

Mike Sweetman

Southern Area Chairman:

Salvatore Damiano [email protected]

Northern Area Chairman:

John Farrell [email protected]

London Area Vice-Chairman:

Fabio Immovilli [email protected]

Southern Area Vice - Chairman:

Chris Underwood [email protected]

You never change things by fighting the existing

reality, To change something build a new model

that makes the existing model obsolete "

Mike Sweetman

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CONTENTS

UKBG News

Hotel & Catering Show 2015

P6

Calvados Nouvelle Trophy 2015

P4

Winning Recipes

P7

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T he journey to Paris was short but

quite boring. Upon my arrival

I was welcomed by

Salvatore Damiano, Southern

Area Chairman with a fantastic dish of fresh

oysters, other raw fish and a beautiful glass

of wine. I sat in this small restaurant and met

the rest of the team, Simon Willson -White,

lecturer at the Prestigious

Westminster Kingsway College, and the two

competitors Millie Povey, Simon’s student

and Lucia Montanelli, bar waitress at the

Dorchester Hotel. Due to our commitment to

encourage the bar ladies to take part in

the cocktail competitions, it has been

impossible for me to hide how proud and

happy we were to see two girls battling for

the best calvados cocktails! This is a small

result achieved thanks to the ladies

competition that we have launched last year.

After our lunch we then got quickly changed

into our uniform and made our way to the

meeting point where we met the other

European delegations. We have been waiting

a short time for our transport to Normandy,

funny enough after 30 min journey we found

ourselves at the starting point in Paris, we

wondered what was wrong, for a minute we

thought we would not meet the agenda

planned for us, but we soon realized we had

to pick up 3 more participants, and the sec-

ond bus was waiting for us just outside the

first stop: the Château du Breuil.

Our guides where waiting for us right

outside the Château with a bunch of

umbrellas and beautiful smiles. We

were then divided in different groups,

French and English speakers. The

whole production process was been

explained in clear details starting from which

kind of apples are used for their products

and the difference between the main apple

trees, moving on to where the apples are

weighted, washed and then pressed, we now

have our "fresh apple juice" ready to start the

natural fermentation, once this process is

over, the fermented juice is then pumped to

the distillation room. We were told to follow

the pipes that cross the estate in order to fol-

low the process, In fact we cross the footpath

in their marvellous gardens and we then

enter the distillery, the room was quite warm

as the pot stills were fully operational, after

our guide explained the distillation process

we walked to the aging cellar where the

classic moulds, the angel share with the smell

of wood was present. The Château du Breuil

is a beautiful building built in around 16-17th

century, I felt like I jumped back in time as

the building structure has never been

changed, very impressive. We learned that

the Château is listed as an historical monu-

ment and has been refurbished by its new

owners who have been distilling spirits for

three generations, therefore these historic

and beautiful buildings not only remained

untouched during the numerous wars

which happened in it's history and life-

time, the factory has been used for different

purpose such as fabric, cheese, chocolate and

many more before it became us

for distillation and other operational rooms.

The tour was over the clock was ticking it

was aperitif time!

The aperitif served at the Château du Breuil

were the winning cocktails from the previous

year. I must say they were a little bit too

sweet to our palate, too sweet to be served as

aperitif in fact we decided to go for calvados

and tonic with tasty canapés, after seeing the

cocktails profile our competitors were

worried that their cocktail might not be sweet

enough, so many thoughts but however too

late for any changes.

It was time to make our way to the hotel,

where the rooms where assigned and dinner

was about to start. The schedule was very

tight the buffet dinner was served plenty of

choice the food was great and the cider and

calvados were never missing from our

table. There were not many seats available in

the restaurant but we had the pleasure to

enjoy our dinner with the Polish team, we

had some fun time! We then stopped at the

bar for a quick drink where details and the

action plan for the following day where

discussed. The following morning my alarm

went off way earlier than the rest of the team

as a media breakfast with Mr. Didier Bedu

the IDAC President and his Vice

President took place. Again we were split in

two different groups English speakers sat

with Mr Bedu. After introducing our self we

were served our breakfast and start to sip our

tea and coffees the ice was broken and the

journalist more awake and an interesting

debate took place. We first discussed about

calvados the legislation and the impact of the

law into their industry, how the different

spirits associations co-operate together, it

emerged the crazy fact that the government

is looking to introduce how many calories

are present in a bottle, here the President

highlighted that the Calvados, Cognac and

Armagnac associations are strongly united

against this decision.I was curious to know

how Mr. Bedu got into calvados and not only

have I learned he held the President role for

almost the last 10 years, not only he is the

man behind the Château du Breuil but the

love these people have for their product and

the area they cover beauty can inspire

bartenders.

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5

is movies that transmit the beauty for their

region, and how this amazing. In fact the

choice of the movies theme was based on Of

course every year a different topic is covered

but never forget to evaluate their golden

apple land.

The fact of the drinks being too sweet was

highlighted on the table and we were

reassured that the drinks might been mixed

with less regards to the real measures. The

fact of their commitment to the students was

amazing, driving them to the first approach

of the inspiration and this hard but beautiful

job.

The breakfast was

over and the show

was just about to

begin. I met the other team members and the

girls were pretty much excited and ready for

the battle. Not long after Millie was called

for the written test and Lucia was finalizing

the last few details. Nothing else to do for

me Salvatore and Simon, we just had to wait.

Finally Millie approach us at the bar, she was

smiling, so for this first step we had some

positive answers.

We then had a “Discovering Calvados”

Workshop where each one of us would sit

with a calvados producer and be guided on

discovering the difference between

Calvados, Cognac, Armagnac and Rum, as

well as three different types of Calvados. At

this time we were sitting at the table with the

German delegation, where they were

impressed by the work we do in UK and

asked for permission to use our Newsletter

as study material in their school.

The lunch was served with many canapés

and calvados tasting entertain us while

meeting and greeting producer and other

delegation members.

We then moved to a different room where

the briefing was about to start. quite stressful

and chaotic time, at first the rules seem

unclear and Mr Collin Peter Field, Head

Bartender at the Ritz in Paris while

translating he played a good mediator role

between the organizers and the bartenders,

the rules were now clear the second step for

the competition was about to start.

The students category was called first Millie

prepare her toffee apple in 7 minutes and

made her drink very relaxed and confident.

The competitors had about one minute to

explain to the judges the inspiration related

to the movie chosen.

The audit was impressed by her toffee

apples garnish and Mr Colin Peter Field

remarked on her beautiful garnish quite few

times during the event; regrettably less luck

for Lucia, as one of her judges was French

speaker and did not understand her, she

prepared a beautiful sample mini bottle of

her cocktail and a marvellous post card

relate to the movie, then she jumped on the

stage and showed her great bartending skills

with good

confidence.

Straight after she

ask me to see the

video and she realized that the measure

poured where not correct. Not a big deal, as

we all know the emotions sometimes take

over any skills. The wait was long but we

finally got to the exciting time the award

ceremony.

It was quite hard to understand what was

going on as the presentation was done in

French and Mr Colin Peter Field did not had

many opportunities to translate beside dur-

ing the applause.

We then had the trophy awards for the

French student competition then for the

French Nationals Young Bartender of the

Year and couple more presentations, finally

the International Students’ category was

called and for the 3rd place was called

Latvia, 2nd place UK and 1st place

Poland, when Millie was called to collect her

trophy we all jumped and hugged

Millie, we were all very proud of her hard

work and confidence, but the anxiety was

not over, and the wait was very emotional...

for the professionals category Finland 1st

place Estonia 2nd place, Denmark 3rd place,

but never mind if Lucia didn’t reach the

highest score we are still very proud of her

work.

During the award ceremony we were sitting

along with the Polish team again, where we

all share our happiness for both team

victory, and the icing on the cake our Polish

friends classified 3rd in the journalist

category as well, more hugs and a picture

together was a must, it was great to share

our victory and happiness with our friends

this time had to be immortalised.

Another quick aperitif was served but the

timetable was still very tight, in fact with

regards, compliments a chat here and there

and a bit of work to do before dinner, again

our running skills achieved in hospitality

have been helpful!

So, quickly quicky we got changed and

caught the bus that would take us to the

Hotel du Golf in Deauville for the gala

dinner. The hotel it was just beautiful and

the service was impeccable, it was quite

funny when we realized that it was a bit of a

challenge to sit together at the table, and

somehow we ended up sitting at the IDAC

table, an unexpected honour, my seat was in

between Mr Colin Peter Field and Mr

Bedu, it was not only we had an amazing

dinner based on food and calvados pairing

and I was sitting in between two very good

mentors that have explained many more

Calvados secrets, recipes and tales, and I

realized that the world is very small,

thinking that me and Colin actually worked

in the same hotel in Italy “Il Pellicano”

where I have beautiful memories of the

beginning of my career and where I have

tried the very first calvados in my life... the

Château du Breuil!

The dinner had fantastic animators they look

very funny, I just need to make sure to im-

prove my French for the next opportunity, it

would have been great to understand their

jokes!

After dinner we returned to our hotel, just

few minutes away and we sat at the bar

enjoying the piano bar, relaxing and

discussing this amazing experience!

I would like to thank all the people involved

in this huge and amazing event, starting

from our Guild, Salvatore Damiano, Mike

Sweetman, Mr Armand Fasola and their

committee, Simon Williams-White and the

whole team at the Westminster

Kingsway College, The IDAC with special

regards to Mr Bedu and to the Château du

Breuil Team, a special thank you to our

competitors and Michèle Frêné Conseil and

her team for her support and patience,

Mr Collin Peter Field, to and everyone that

contribute on making this happen.

Claudia Carrozzi

UKBG News Editor

London - Deauville,

A journey around golden apples!

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The 17th & 18th April was a great day for the UKBG, with the leadership of the Southern area Chairman Salvatore Damiano. The UKBG presented the Liquid Zone to the Bournemouth H&C Show and to all the people from the hospitality trade from Bournemouth and surrounding area’s which was held at the BIC.

The Liquid Zone was organised by Salvatore and Lis O-Brian from Nectar imports, the event was supported by some of the best names in the drinks business, Diageo Reserve brands Frobisher’s soft drinks and mixers, Marussia Eaux de vie, Proof Drinks, Hi Spirits, Shepherd Neame Beers, William Grants, Spirits & liqueurs, Edgertons Pink Gin, Fever Tree Mixers. The day was kept motivated by the one and only MC Mr Kevin Thomas, who was the man of the day for keeping things lively and great commentary’s both days.

The Liquid Zone bar was attended both days all day by the amazing team from the Captains Club, Christchurch, Tommy Quy and Joe Prout, these guys done some fantastic demonstrations making Alcoholic and non alcoholic drinks for the spectators, who were truly entertained by these young guys. The drinks were £3.00 each with all the money going to the Hospitality Action Charity.

At 1.00pm everyday there was a cocktail competition using some of the products from the sponsors tables. The competitors selected a ticket to find out which spirit they had to use, then they had 15 minutes to go around the rest of the show to find 4 ingredients for their drink, the bar was already supplied with fresh fruit, juices, herbs, etc.. They then had 5 minutes to make their creation. Facing the competitors were some well known judges from the

industry, Pedro Paulo, from the Coburg bar at the Connaught hotel London, Pedro was the UKBG national winner and represented the UK in Cape Town for the IBA World Championships 2014, Mike Sweetman, formerly of Marriott Hotels now the National Vice President for the UKBG, James Fowler, Diageo World Class Champion and founder of the Meridian Bartenders League.

The Quality of drinks from these young guys was quite amazing and impressive, they all will be going for the big competitions very soon and I hope to be there to see them. The Winner for the first days competition was Harry King from the Library Bar in South Bourne, Bournemouth, with his Spirit of Dublin. Second place went Walter Nigro Giles, from the Millstream Hotel Chichester, Third Place went to Claudio San Martino, from Cliff Hotel South Bourne, Bournemouth.

The second days competition was a challenge Between the London Area UKBG Champions against the Southern area Champions. The competitors were Pedro Paulo, Coburg Bar, Lucia Montenelli, Dorchester Hotel London, Marco Brivio, Hotel du Vin, James Fowler, The Larder House, Dave Hall, Urban Bar, Joel Whitmore Diageo reserve Brands. This was to be the battle of the best in the country, the spectators pack the Liquid Zone to see these incredible professionals shake or stir their stuff, with Dave Hall’s Old Irish, Pedro’s the smoking hat of Pedro, Lucia’s spaghetti western style, the amazing tequila and tomato reduction from Joel along with the Classy creation from Marco. The Judges had their work cut out for them, they were Lisa O-Brian, Mr Richard Joslin from Evistar Group, and Mike Sweetman. The Battle was on, the best of the best, but only one of these amazing bartenders can win, it was a very close event, much to our surprise it was a cocktail using Teelings Irish whisky shone through again to become the winner, which was a very good twist on an Old Fashioned. The Winner was Dave Hall Best Bartender 2014, from the Urban Beach Bar at Boscombe, with his creation “Old Irish ”. Second was Joel Whitmore best For one day only Bournemouth became the centre of excellence with the best bartenders performing for the people of Bournemouth and surrounding areas. Bartender 2013 from Diageo Reserve BrandsThird was Pedro Paulo From the Coburg Bar, National Champion 2013.

Many thanks go to the organisers Salvatore Damiano, Lisa O Brian, Richard Joslin, the Judges the competitors, Kevin the MC, The guys making the drinks Tommy and Joe the background people Chris Underwood, Peter Gyor, Mike Sweetman. A Massive big thank you to the sponsors because without them this amazing event could not have taken place.

T he drinks were £3.00 each with all the money going to the Hospitality Action Charity.

Hotel & Catering Show 2015,

UKBG Southern Area @ The Liquid Zone

“Everyday there was a cocktail competition they

had 15 minutes to go around the sponsors tables

to find four ingredients for their drink”

Mike Sweetman

Vice President

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Winning Recipes

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Recipe

3,5 cl Calvados 1,5 cl Mango puree 1,5 cl Sirop Spicy 2,5 cl Carrot and apple juice 2,5 cl Fresh lemon juice

Recipe

4 cl Calvados 0,25 cl Bénédictine 2,5 cl Apple juice 0,75 cl Lemon juice 1 cl Honey

SPIRIT OF DUBLIN

50ml Teeling Irish Whiskey 25ml Lemon Mint Basil Liqueur 15ml Fino Sherry 3 Coffee beans 5 dried Elderflowers Garnish of dried fruits.

OLD IRISH.

50ml Teelings Irish Whiskey 25ml Benedictine 2 dashes Rhubarb bitters 2 dashes Orange bitters 1 Barspoon of Teelings Malt Whiskey Served with Guiness flavoured crisps

Recipe

5 cl Calvados 2 cl Fresh lemon juice 3 cl Cinnamon syrup 2 Rosemary small branches 5 drops Hopped grapefruit bitter

1st Prize

Markus Sillanpää / Finland

Bartender at the E.Ekblom bar in Turku

Cocktail « Mixed Feelings »

Inspiration « A man and a woman »

1st Prize

Kamil Strzesweski / Poland

Cocktail « Fleurs pour Eléonore »

Inspiration « The Untouchables »

2nd Prize

Amelia Povey / Great-Britain

Cocktail « Apple of my Eye »

Inspiration « Coco before Chanel »

3rd Prize

Anete Andersone / Latvia

Cocktail « Jeunesse »

Inspiration « The Umbrellas of

Cherbourg »

Recipe

4 cl Calvados 0,25 cl Bénédictine 2,5 cl Apple juice 0,75 cl Lemon juice 1 cl Honey

1st Prize

Sandris Metuzals / Lettonia

‘‘FHM’’ Magazine

Cocktail « Memories »

Inspiration « The untouchables »

Recipe

3,5 cl Calvados 1,5 cl Ginger liqueur 3 Drops of orange bitter 1 cl White chocolate syrup 0,5 cl Sirop Spicy 1,5 cl Fresh lime juice

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