2020 The Year of Sustainable Change

Let’s firstly look back on the year that brought us a health kick like no other, 2019. In this year we saw mindfulness, environmental factors and many lifestyle changes take charge. For the food & drink industry, these trends were no different. Millennial influences made sure the industry was aware of these changes and challenged their food & beverage offerings to become more sustainable.

Sustainability does not just affect food options, but wine options too. It has come to the attention of consumers & operators within the restaurant industry that some wines aren’t, in fact, suitable for a vegan lifestyle. Some wine often goes through a process called fining, which uses animal products as fining agents. Therefore, for a vegan lifestyle these wines cannot be offered. So, to make sure the consumerist demand of a Vegan lifestyle is met; restaurants have added vegan wines to the menu. Not to mention the rise of biodynamic, organic and other variants of sustainable wines now on offer.

Sustainability however is a lot more than the wine itself. It’s about how a product is packaged, transported, stored, recycled and the values that the restaurant itself holds beyond the product. Entering into the new year, sustainability has definitely been a key factor for consumerist habits. Consumers now are more likely to want to know where their food/drink comes from; if it has been locally produced and whether the restaurant has any sustainable wastage initiatives in place.  About three in four millennials (74%) and Generation Z consumers (72%) are willing to pay more for sustainable products and services, according to The Nielsen Company… And according to lightspeed84% of consumers said sustainability and ethics were a determining factor in where they chose to dine. The report also stated that consumer brands who demonstrate a commitment to sustainability outperform those that don’t, growing 4 percent globally compared to less than 1 percent. These sustainable practices really benefit a business’s bottom line by reducing operating costs. Reducing a business’s impact on the environment means reducing waste and reducing waste means saving money.

It is not just consumers who have sustainability at the front of their minds, more than ever sustainability is also on many restaurants’ radar screens. The National Restaurant Association’s Culinary Forecast provided a survey of nearly 1,300 professional chefs whereby sustainable themes ranked highly in their Top 20 Food Trends. As sustainability has become a game-changer for the restaurant industry. Some of London’s most innovative restaurants have taken the UK’s first Waste Pledge. These restaurants include: The Brasserie Zedel, Frescobaldi, Hawksmoor Air Street, Hotel Café Royal and Sketch; all these pioneering businesses are customers of ours who use Bermar professional wine & Champagne preservation systems to help dramatically reduce their wine & Champagne waste. These systems help all restaurants to meet their pledge commitment on drastically reduce wine wastage, aiding in the reduction of food & drinks wastage by 25% by May 2020. This pledge is imperative to consumerist demands, as people are subconsciously choosing the commodity activism approach, politically trying to help the environment.

The restaurant sector wastes £682 million each year on food, drink, and other waste management costs – according to WRAP part of the HaFS agreement; taking action on waste.

An overall average cost of avoidable food & drink waste to a business is £0.97 per meal. When applying a cost to the wastage, it paints a bigger picture of how much could have been saved if certain appliances were put in place to help this situation. Restaurants that invest in wine & Champagne preservation reduce their drinks wastage to less than 0.01%, compared to those that are continuing to pour drink away. With our Le Verre de Vin & Pod Bar systems, an infinite number of wine & Champagne bottles can be preserved and stored perfectly for up to 21 days. With the guarantee, that when next opened, each bottle will be as fresh as the first pour. Therefore, by investing in appliances like Bermar’s professional wine & Champagne preservation systems for the long term, your business will succeed at sustainability, eliminating wastage costs, whilst delighting customers with the perfect wine & Champagne by the glass service.

Many of our fantastic customers have made sustainability a top priority for 2020. The Scottish Café & Restaurant Tower in Edinburgh are a member of the Sustainable Restaurant Association (SRA) and have been rated as a Three Star Sustainability Champion by the organisation. With 12 wine by the glass options, this restaurant must make sure all wines are preserved by their Le Verre de Vin system. The Gate in London is another one of our incredible customers who have invested in their wine & Champagne offering. Winning the 2014 SRA award for most improved sustainability. The Gate serve 14 wines by the glass a supported by a Bermar wine & Champagne preservation system.

If you would like to find out more about our wine & Champagne preservation, please click here.



Q&A with Sue Jones from The Harrow at Little Bedwyn

The Harrow at Little Bedwyn, owned and run by Sue and Roger Jones, celebrated its 20th anniversary at Christmas 2018.  As well as receiving worldwide accolades for its food, The Harrow has also been critically acclaimed for its 900 bin Wine List. We managed to sit down with co-owner  Sue Jones from The Harrow at Little Bedwyn to talk about her restaurant, approach to wine and all things Le Verre de Vin.

The Harrow at Little Bedwyn

1 – Tell us about the style and personality of The Harrow at Little Bedwyn?

The Harrow was purchased by Roger and I nearly 21 years ago, and seeing that it was supposed to be a temporary foray into owning our own restaurant, you could say we fell in love with it and have embraced the whole lifestyle.  We are professional but comfortable and see it as an extension of our home and the whole ethos revolves around creating the sort of place we would like to go to and that guests always want to return to.

2 – What’s changed in your 20 years in the industry?

We have got a lot more philosophical and a little thicker-skinned – less concerned about every issue – but we have never lost our perfectionism or our striving to improve at every level.  We always listen to all customer feedback and learn from any criticism – that will never change.  Business gets harder and people expect more as there are so many great places out there, but there are plenty who still come back to us week after week, so we must be doing something right.

3 – What excites you about the industry looking forward?

The need to always get better and offer something a little bit different.  We get bored easily so are always looking at ways to make things even more exciting or to have a little bit of an edge over our competitors.  We never stop looking at new ventures and learning from other places that are developing around us.   Even something as ordinary as sourcing more keenly, finding new products or discovering new wine regions that excite us and work perfectly with a newly evolved dish giving us even more reason to interact with our guests and introducing them to something new too.

4 – Could you give us a quick explanation as to why wine is such a focal point at The Harrow?

Our wine list grew fast due to our early discoveries of so many superb wines out there (initially from Australia, followed by Spain, New Zealand and more latterly South Africa and Eastern Europe).  We wanted to offer the widest choice we could to entice customers to experiment and to always have something different to try however often they came.  Despite trying to keep our wine list a reasonable size, we managed to grow to 900 bins rather too soon!  The business side of it went out of the window somewhat and the passion took over.We have always championed the wine and food matching element and were one of the first restaurants to offer named flights of wine to match every dish our kitchen creates.  In our eyes, there is no such thing as a meal without wine.  It keeps our eyes open the whole time for new wine and drink discoveries and involves the whole team in the experience we offer our guests.

5 – Do you have a philosophy towards or specific approach to WBTG?

If you can only have one glass of wine, all the more reason to have a superb one.  Too many places opt for a cheap and cheerful WBTG list and keep the list as perceived ‘good value house wines’ – we push the boat out and offer things like vintage champagnes, iconic old Aussie Shiraz, Trimbach Rieslings, SA white blends,  etc etc to encourage people to try different wines that they may never get another chance to.  £30 or £40 per glass for an very special wine is not expensive and has never put off any of our customers – if that is what you want and you may only get the one opportunity to try it – you should be encouraged.  It also allows each person on the table to have exactly what they want rather than trying to find one wine to suit everyone.

6 – Could you explain why you introduced Le Verre de Vin technology and what is has delivered for you since?

Le Verre de Vin allowed us to offer some amazing wines early on in our journey that we wouldn’t have been able to afford to open otherwise. It gave us the opportunity to advertise ourselves as offering something a bit different and create a reputation for ourselves as a restaurant that really cared about how it served its wine in terms of choice and housekeeping.  It also allowed us to give tastes of new wines or those from lesser known vineyards without the worry of wastage or making a guest feel like they had to purchase a whole bottle without being sure they were going to enjoy it.

Le Verre de Vin has put us on the map as a serious wine supplier and gave us the opportunity to offer so much more than we could have without it. We were better known for our wine list than our food for many years when we started and have along the years, won many accolades from Decanter, The World of Fine Wines, The Wine Spectator, AA Wine List of the Year, The World of Wine etc.

7 – Have you added any specific premium by the glass options to your menu courtesy of Le Verre de Vin?

Yes, very much so.  We change our WBTG all the time and keep at least 30 available, but specifically many vintage champagnes, Krug 1989, Bollinger RD 2004, Ruinart Blanc de Blancs, Charles Heidsieck 1999 and older white Burgundies such as Louis Latour Corton Charlemagne 2000, Gaja Gaia & Rey Chardonnay 2009, Trimbach Clos St Hune 1988, Bordeaux such as Chateau Talbot 1999, Ducru Becaillou 1970, Tignanello 1999, Guado al Tasso 2000 to name just a few.

8 – What role do you think wine / Champagne plays in the customer experience and has that changed in recent years?

It is the responsibility of a restaurateur to offer a fantastic range of wines and champagnes to all customers.  No-one should have difficulty in choosing a glass off a list.  There should be something for everyone and as time goes on, guests become more discerning and particular and deserve a better and bigger choice.  Everything else in life offers more options than ever before, so we should meet that requirement for people coming out to eat and drink.  Trust is built between a customer and the staff when great choices are offered and the flexibility to try different things before committing to a purchase is allowed.

9 – What should we be looking out for from The Harrow in the future?

Without sounding complacent, I would like to say in terms of the standard of the food, wines and service, the same as we have always offered but always with an eye to improve and give even better choices.  Sometimes the traditional original values count for the most and the fact that our Chef and Maitre d’ have not changed for over 20 years, should mean that The Harrow will continue for many years to come (or at least as long as we both have the strength to stand up)!


If you would like to know more about how a Bermar Le Verre de Vin wine & Champagne preservation system can help you boost sales and eliminate waste, contact Bermar now on: +44 (0) 1473 612 062

Champagne Cocktails - Bermar Cover

The Reinvention of Drinking Champagne.

Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, mixologists have reinvented the Champagne cocktail for the millennial driven industry. The hype is real.

Social media is significantly shaping the drinks industry; from Instagrammers, to bloggers, to influencers and everyone in-between. If your dining experience is not picture – perfect, then it simply doesn’t exist in the modern world… or so it seems. An Instagrammable experience is what separates the casual dining scene from a premium evening out, as diners want to share an experience that they can be proud of. Drinks International released its list of the best- selling cocktails around the world in 2018, proving that today’s popular drinks are new takes on the classics. As Champagne was seen solely as a drink to be enjoyed on it’s own, some consumers may feel that this was a controversial option to enjoy with a mid-week meal.

CGA’s Mixed Drinks Report shows that the value of on-trade cocktail sales jumped by 7.5% year on year in the first quarter of 2018—outpacing the wider market. An estimated 8.7 million British consumers now enjoy cocktails when drinking out-of-home.

The on-trade have seen the trend and acted fast. Many restaurants have established their own signature Champagne cocktails to provide a premium experience for an attainable price. When Champagne is placed amongst a cocktail menu, consumers are more likely to trade- up. This is due to the premium status of Champagne even in an indulgent cocktail list.

Some of the Les Grandes Marques Champagne Maisons have realised the immense twenty first century potential in mixology within the drinks industry. For example: Moët & Chandon joined the trend by creating Ice Impérial Cuvée which is designed to be enjoyed over ice and is perfectly paired in cocktails. Veuve Clicquot invented ‘Clicquology’ a clever twist on mixology, innovating and ‘millenializing’ their brand to optimise sales of their unique drink enjoyed in cocktails.Moet & Chandon Ice Imperial Champagne

The expectation of a Champagne cocktail for a consumer is that it tastes fresh, has fizz and is presented perfectly. Many operators put aside opened bottles of Champagne to add to their cocktails, leaving their drinks lacklustre and with no sparkle. A majority of operators choose not to serve Champagne cocktails entirely because of wastage worries.

Opening a bottle of your finest Champagne for a few cocktails may seem like a daunting suggestion, however this uncertainty is now a thing of the past due to Le Verre de Vin technology. This technology makes it possible for any opened bottle of wine or Champagne, to be preserved and kept fresh for up to 21 days. Therefore any bottle of Champagne used in cocktails can now be perfectly preserved, making sure that each and every pour adds the sparkle & fizz that your customers will be looking for. This provides them not only with an Instagrammable product to influence future dining choices to their followers, but also provides a great tasting, sparkling cocktail they can love and enjoy.

With Champagne cocktails growing by popular demand create a cocktail list that not only delights your customers, but also gains a significant profit for your business, check out some of these innovative recipes:

Pomegranate Champagne Cocktail

Pomegranate Royale


5 pomegranate seeds
1 ounce pomegranate liqueur
4 oz chilled champagne

Apricot Champagne Cocktail

Apricot Fizz


1 tablespoon vodka
1/4 apricot nectar
1/2 cup champagne

Apricot Champagne Cocktail

Cranberry & Lime Cocktail


1.5 oz Vodka
.5 oz lime juice
.5 oz simple syrup
1 tbsp cranberry sauce (from a can)
Splash of champagne

Summer pending… Champagne cocktails trending. Get in touch with the Bermar team to find out more about how you can make the most of your cocktail menu with our Le Verre de Vin technology.

Come and see the Bermar team at our next trade show event, The Restaurant Show, 30th September  – 2nd October 2019 in London. Register here.

Learn More About Bermar at the London Wine Fair 2019

In just a few weeks’ time Bermar will be supporting one of the biggest drinks’ events in the capital… The London Wine Fair from the 20th – 22nd May 2019. Come and visit us on stand G64 at Olympia London to discover and learn how our Le Verre de Vin systems can make an impact to your business. If you would like to come to the show and talk to Kristian, Maddy & Dan who will be on-hand to talk all things Le Verre de Vin & Pod Bar with you… Register Here.

How to find us…

London Wine Fair 2019 Map

It is the perfect time to visit the show with English sparkling wine sales continuing to boom, operators are enhancing their wine lists with more by the glass offers, premium options and tastings to attract new as well as delighting their existing customers & providing the perfect wine by the glass service.

Information released by the Wine and Spirit Trade Association (WSTA) showed that sales of English and Welsh sparkling wine hit a record of four million bottles in 2018, which had risen by 6% from the previous year. The UK’s fizz now comes fourth in the ranking, with its sales higher than Australia, America and Germany!

Le Verre de Vin has helped shape some of the finest wine & Champagne by the glass lists in the country:

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Grays and Feather

Grays and Feather

The 10 Cases

10 cases London

To name just a few…

Come and join us for a complimentary glass of Champagne. See our professional technology in action and make the most of our show offers on stand G64 at Olympia London.

We can’t wait to see many of our wine suppliers, partners and fabulous customers at the show.

We look forward to welcoming you at the show. Register Here

New Year… New You | Drinking Less but Drinking Better |

Hello and a very Happy New Year! We hope your festive season was enjoyable, profitable and that a glass or two of fantastic wine by the glass was enjoyed by all!

As we turn our attention quickly to the year ahead it’s time for Team Bermar’s annual predictions! Last year we set our sights on a sensational 2018 for fizz as a category, booming sales of big bottles and a detour from the old favourites as suppliers rung the changes (review the blog here). We didn’t do too badly – us Brits bought a record number of bottles of fizz last year and we’re certainly seeing new, exciting regions and producers on menus up and down the country!

So, to 2019, here goes:

Low ABV wines:

Session beer is having it’s moment in the sun as the trend to a healthier way of life shows no sign of slowing up (Suffolk stalwart Adnams’ Ghostship 0.5 & Bermondsey based Small Beer Brewery being a couple of our faves) and we expect to see a surge in the number of establishments offering lower alcohol wines by the glass. Like anything new, expect consumers to be cautious, worried they’ll miss the va-va-voom from a trusty big, bold Shiraz by switching to a lighter, less alcoholic alternative. If you’re in the trade then get these wines on by the glass, offer tastes – there’s some great options out there and, given a little confidence, your customers will trade up!

English sparkling wine takes centre stage:

The Wine and Spirit Trade Association (WSTA) have spoken… UK sales of English sparkling wine hit a record high of almost £1.5 billion in 2018. Now 2019 is here, English Sparkling has well and truly arrived! As Prosecco sales stall and the trend toward drinking less but better continues apace we predict a vintage 12 months for England’s finest fizz producers. Already spotted on many a wine list we think 2019 could be the year that English fizz takes a seat at the table of any great by the glass menu, cheers to that! Don’t take our word for it…

“English Sparkling Wine in particular, in my humble opinion, is some of the best wine available on the world market today. “- Andrij Jurkiw (Great British Wine)

Drinking Less but Drinking Better

With chatter of Dry January dominating the water-cooler this month we believe that consumers will continue towards improved lifestyle choices and more premium experiences when drinking and dining out. It was 2017 when ‘premiumisation’ was the word of the year in our world and, with that culture now firmly established, 2019 is the year to get adventurous with your offer! Maybe it’s flights, maybe it’s tasters, a manager’s special or wine of the week? Whatever route you choose we believe that you’ll reap the rewards of offering something premium, new and exciting to guests this year.

Brush the dust off your rarer vintages and pour them as a by the glass special, tempt your customers with a glass of vintage Champagne….

So there we have it, 3 key themes that we’ll be keeping an eye on over the months ahead.

Agree? Disagree? Want to chat with the Bermar team in more detail, don’t hesitate to get in touch; @LeVerredeVin on Twitter or @BermarCollection on Instagram

In the UK alone we have over 11,000 on-trade customers using our Le Verre de Vin systems, ranging from most of the UK’s Michelin starred outlets to some of the country’s biggest chains and most cherished independent operators. Across these businesses one thing remains common and that’s the desire to delight customers with innovative, expansive and well-priced wine and sparkling wine by the glass selections. Le Verre de Vin is the perfect business partner for increasing sales, eliminating waste and putting a smile on your customers’ faces!


An Exciting New Partnership in California

London, UK, 14th November 2018:

Bermar International has today announced an exciting new partnership with the highly regarded wine
industry professional, Steve Winter. The partnership will see Steve take the reins as a California
Distributor for Le Verre de Vin & Pod Bar wine and Champagne preservation systems effective 19th November 2018.

Bermar’s innovative solutions have been widely used across the USA in recent years and, with this
new appointment, Bermar is committed to making its technology more available than ever before to
fine wine accounts on the West Coast.

Steve has worked in the wine trade for over 30 years, his skills honed over 17 years as a fine wine
representative for some of the largest U.S. wine and spirits Distributors. He has successfully
represented a diverse selection of premium brands including those in the portfolios of Moët
Hennessy, Kobrand, Wilson Daniels and Jackson Family Wines as well as enjoying several years
working as the Sales Manager for, top quality, family-owned California wineries.

On the new partnership, Tom Berresford, Commercial Director at Bermar, commented:

“I am delighted to welcome Steve to the team and we are thrilled to have such a savvy, experienced
operator as our ‘go-to’ contact in California. Steve’s taking up a new role for Bermar, one which reflects
our commitment to increasing the profile of Le Verre de Vin’s world beating technology in key markets
around the world.

It’s safe to say that Californians understand a thing or two about drinking great quality wines by the
glass! Steve will be working closely with restaurants, wine bars and hotels across the state, helping
them to uncork the lucrative opportunities created by premium and luxury wine by the glass service.”

Reflecting on why he’s so excited by this new challenge Steve added:

“Bermar is a progressive, innovative and proven manufacturer with a bright future! I’m proud to be
able to use my extensive wine industry experience to bring the world-class Le Verre de Vin & Pod Bar
products and technology to the Californian market”

For more information on the Le Verre de Vin & Pod Bar ranges please visit www.bermarcollection.com
or email Steve directly at: wwineco@gmail.com

About Bermar International:
Bermar International manufactures and distributes Le Verre de Vin & Pod Bar, the world’s leading
professional wine and Champagne preservation equipment. With over 25 years of experience, the
team at Bermar counts some 50,000 customers in 80+ countries around the world and it is estimated
that, this year alone, Le Verre de Vin will support the sale of some $3bn of still and sparkling wine by
the glass.


Lucy Worrall, Bermar International lucy.worrall@bermar.co.uk

Get ready for a bumper festive season with Le Verre de Vin & Pod Bar!

With 36% of consumers willing to spend more on a better-quality drink over Christmas, there’s money to be made unlocking your wine list this festive season…

In the first of a series of updates looking at how you can make the very most of your wine and Champagne by the glass programme we’re sharing a few of our top tips for this Christmas:


1.  List more premium and mid-range wines & Champagnes by the glass (31% of consumers trade up to a different drink over Christmas opting for wine or Champagne)


2.  Promote tasters, smaller glass sizes and wine matches to drive up-sells.


3.  Pick a Manager’s special – get the team behind it with a few simple tasting notes and give them confidence to pass on a great recommendation.


4. As English sparkling wine sales boom make it a festive fizz go-to for consumers this winter (sales of Nyetimber and Chapel Down have risen 58% and 36% respectively this year)


5. Don’t forget dessert wines…. 73% of consumers would be happy to pay more for a better glass of dessert wine.


The incremental margin generated by sales of mid-to-high end wines and Champagnes is a real win-win: Your delighted customer gets to try a great, new premium glass of wine or fizz and you will make additional margin by selling more wine and at higher values!

With quality the biggest concern amongst consumers around wine and Champagne by the glass, trust your Le Verre de Vin to provide a ‘freshness guarantee’ and promote your service. You serve…We preserve!

Follow us on Twitter & Instagram to keep up to date with all our latest news…



The Restaurant Show Round Up 2018!

A few weeks have passed now since the Restaurant Show 2018, it was great to meet so many of you on our stand from the 1st to the 3rd October! We hope you were able to pick up some great ideas about developing your wine and Champagne by the glass sales! What a fabulous 3 days!

Celebrating its 30th year, the Restaurant Show is the UK’s largest and most comprehensive trade show; with 1-2-1 expert advice, from the most relevant people in the industry. We were thrilled to be part of the party for another year. Our professional wine & Champagne preservation systems caught the eyes of every passer-by.

Amongst many others we welcomed our partners from Germany, Croatia & Denmark to the show, as well as many of our loyal existing customers, who were thrilled to see the benefits of Le Verre de Vin in action. Renowned celebrity chef Brian Turner CBE joined us on the stand to enjoy a glass or two of Champagne with the team for the perfect serve.

If you didn’t get a chance to see us at the show, do not panic… get in touch today  and we will be happy to answer any questions you may have. We can’t wait to come back again next year from the 7th to the 9th October 2019,  if you can’t wait that long, come and see us at the many other shows we will be exhibiting at next year, to find out more about the details and dates contact…info@bermar.co.uk.

What’s hot at the Restaurant Show 2018 | An interview with UK Sales Manager Kristian |

With only 3 days to go until the Restaurant Show; the unique trade event that caters to those owning, operating and working in restaurants, hotels, catering companies and leisure establishments across the UK. We wanted to give you an insight into the current drinks’ trends for 2018/19. People are drinking less and trading up…but why?

An interview with our UK Sales Manager explains all…

What’s the fastest way to delight your customers and make more money from your wine offer?

2018 has continued last year’s momentum with more operators than ever offering their premium wines and fizz by the glass, introducing new styles, countries and grape varieties. It’s a great opportunity for operators to broaden the appeal of their range to adventurous drinkers. Many consumers worry about trying new wines because of the risk that they will be stuck with a bottle they don’t like… this perceived risk is greatly reduced with the cost of a glass, allowing  increasingly wine savvy consumers to venture further up the wine list.

How has the ‘drinking better’ trend affected the market and what is the main cause of this?

Consumers are more health conscious these days and reducing alcohol consumption is a hot topic. What we have seen is that consumers, particularly the millennials, are drinking less but spending more when they fancy a glass of something. This trend shows no sign of slowing down into 2019 and so operators can capitalise on this by introducing more of their wine and fizz by the glass. This not only gives more choice and variety to those who have decided to reduce their alcohol intake but it also satisfies the burgeoning curiosity to try something a little different.

What are you looking forward to about this year’s Restaurant Show?

I always look forward to spending time with our existing customers; hearing about their successes and what’s new in the industry. It’s also a fabulous opportunity to meet prospective customers who share our passion for delivering an incredible wine by the glass service and to help support them with maximising their wine service.

What should we make sure we check out ?

The Pod Bar collection should certainly be top of the ‘must see’ list, at this year’s show. These units are independently controlled which means you can showcase reds, whites, fizz, rosés and dessert wines, while having them all stored and showcased at their own perfect drinking temperatures. There’s a wide range of configurations available to suit any back-bar environment and for the first time we’re displaying them all at the Show.

What this means in practise is that consumers get a fabulous experience when they fancy a glass of wine or fizz, and the built in preservation system gives operators the flexibility to offer an extended by the glass service without any risk to their overall profitability; no more expensive waste, increased sales of the higher margin wines, and an enhanced customer experience…. it’s a win-win all round!   

Thanks Kristian and we look forward to seeing you all at what promises to be a fabulous Restaurant Show 2018!

Make sure to check out our social channels for all your #LeVerredeVin updates, cheers!

Twitter: @BermarUK and Instagram: @bermarcollection

Wine by the glass success at The Kensington Hotel’s K Bar & Town House

The Doyle Collection’s resident MW Anne McHale has helped the Kensington Hotel’s K Bar and Town House to take the successful leap into selling its entire wine list by the glass, supported by Le Verre de Vin.

In this latest blog post we take a quick peek through the curtain to see what the team at K Bar are up to…

First up, for those who aren’t already in the now… The Kensington Hotel is part of The Doyle Collection, a luxury & urban hotel group originating from Jurys Doyle Hotels, the largest hotel group in Ireland. This group consists of 8 hotels in 5 cities (check out sister site The Bloomsbury in London for another great wine list and a beautiful outdoor terrace)

Set in the stunning hotel, K Bar has the “rarified air of a member’s club where a list of top wines, spirits and cocktails has been designed for nights of casual opulence”… Sounds like a must-visit to us and all the more reason to now they have begun selling their entire wine list by the glass.

The hotel’s MW Anne McHale commented to Harpers Wine & Spirit Trade News “I am delighted to be able to offer guests at both the K Bar and Town House this unique opportunity to sample such a varied range of fine wines by the glass. It gives our guests the chance to experiment with different top- quality wines to match every dish in their meal.”

Image result for mw anne mchale

It’s a list full of treasures, whether you’re a sucker for some old school charm in the shape of a Bordeaux legend, a celebratory glass of vintage Champagne or an adventurous taste of something new – there’s a wine for everyone, and all available in a variety of glass sizes.

We caught up with MW Anne McHale (one of only 370 Masters of Wine worldwide!) ourselves to ask about The Kensington Hotel’s successful new wine by the glass service and how they use our unique Le Verre de Vin preservation systems to support such an extensive offer:

“Our ability to offer such a wide range of wines by-the-glass is partly due to our investment in the superb Le Verre de Vin system which keeps opened bottles as good as new for several weeks – but at the same time is easy and quick for our staff to use.”

Thanks to Anne and The Doyle Collection team for taking time to chat with us. The trend towards consumers drinking less but better might just be the hottest of 2018 and for ideas on how you can implement the perfect by the glass service for your business get in touch HERE.

Image result for kensington hotels k bar high res champagne