Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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New products: Christmas drinks special

27 September 2019 by
New products: Christmas drinks special

Fentimans has taken its three best-selling drinks and created a ‘light’, lower calorie version. The range includes Rose Lemonade, Gently Sparkling Elderflower and Sparkling Raspberry.

Clouded Leopard gin was launched this year and is the brainchild of chef and gastropub owner Will Phillips. The gin has been created in support of the clouded leopard, which is in grave danger of extinction in Southeast Asia. The Born Free Foundation, which works to protect the animals, receives 15% of profits from every bottle sold. The gin is infused with mango and black pepper sourced from Southeast Asia.

Artis has put together a broad portfolio of glassware for Christmas, including gold-banded coupes and gin goblets in the Speakeasy and 1924 collections, both by Libbey. In the Luigi Bormioli mixology collection is the Charme, Textures and Elixir ranges, each comprising hi-ball and double old-fashioned glasses and matching decanters.

Cawston Press has launched a new sparkling orange drink, made with squeezed oranges, bitter orange extracts, Seville orange purée, sparkling water and pressed apple juice.

The new June gin liqueur from Paragon Brands, made by Maison Villevert in Cognac, France, blends premium G’Vine grape distillate gin with fresh peaches and botanicals of the June flower.

Frozen food distributor Central Foods has ventured into the cocktail market with the launch of four frozen, ready-made cocktails produced by London-based, small-batch cocktail company Pontoon Cocktails. The four cocktails are Passionfruit Martini, Cosmopolitan, Mojito and Elderflower Collins.

Ferrero Foodservice has launched Thorntons Luxury Hot Chocolate Powder, in a 1.6kg catering pouch, a 21g single serve sachet for hotel rooms, and a 12oz cup for on-board services. To celebrate Chocolate Week (14-20 October), Ferrero is giving away five luxury Thorntons Hot Chocolate Powder hampers (to UK caterers only). To enter, email with your name, job title and business address by 31 October and five lucky winners will be selected at random.

Jacobs Douwe Egberts has a new premium coffee bean blend, the White Ox, which takes its name from a translation of ‘De Witte Os’, the Dutch coffee shop first opened by Egbert Douwes and his wife in 1753. The White Ox Blend No 1 is described as a bold, dark roast that displays notes of dark chocolate and sharp red berries.

Rémy Martin VSOP is returning to its elegant black bottle created back in 1972. Born in 1927, Rémy Martin VSOP was the first VSOP Cognac Fine Champagne blend. The cognac has a harmony of powerful aromas, with dominant notes of vanilla followed by ripe apricot, baked apple and a fine floral bouquet. The flavour is rounded and well-balanced with multiple layers of ripe fruit and subtle notes of liquorice.

Utopia’s latest tableware and glassware incorporates vitrified porcelain Cadiz tableware and the Atlantis collection, featuring a deep blue reactive glaze, best paired up with the Eden gin glass.

Continental Wines has added Gin Liqueurs to its Straw Hat British Wine brand, offering a lower-ABV (20%) gin with a sweeter profile in three flavours: rhubarb and ginger, violet and raspberry and rose.

UCC Coffee UK & Ireland has launched its latest seasonal Grand Crü coffee. Composition No 6 is a delicate blend of four coffees, combining Ethiopia washed (15%), Ethiopia Natural (30%), Guatemala (25%) and Costa Rica (30%), delivering a velvety body with notes of creamy butterscotch, cacao and dark cherries.

Cobra Beer has announced the on-trade launch of Mini King Cobra, brewed in Belgium’s historic Rodenbach Brewery, created using rice and barley, malt and hops from Bavaria’s Hallertau region before undergoing the primary fermentation process. The beer is then refermented in the bottle to produce a warming and powerful depth of malt flavour.

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