2013 Features programme
Tuesday 2nd July
|
|
| 12.30pm | Name That Wine (in association with Alliance Wine) |
| Wine in glass, taste buds at the ready. Our fast-paced, energy-charged wine quiz is back! Will you name that wine and claim top prize? Presented by Andrew Catchpole. |
|
| 2pm | Beer SommALEier |
| Beer expert and Imbibe’s Educator of the Year Melissa Cole takes to the stage to talk beer and food - and what getting it right can do for your business. |
|
| 4pm | Bartenders Vs Sommeliers - The Final (in association with Diageo and Hallgarten Druitt & Novum Wine) |
| It’s the fifth year of the on-trade’s biggest battle. Will barspoons triumph over spittoons? Will the ‘tenders win back the trophy, after two years on the losing side? It’s time to find out. Presented by Jane Parkinson & JJ Goodman. |
|
Centre Stage
|
|
| 11.30pm | Raising finance for the on-trade startups and growing businesses |
| CrowdCube’s Co-Founder Luke Lang tells you how crowdfunding platforms can help you find investors, and kickstart or grow your business. |
|
| 12.30pm | New Technology & Payment Solutions |
| Technology can make taking payments simple! Global Payments show you how offering the right payment solution to your customers can increase loyalty, speed and profit. |
|
| 1.30pm | Intelligent Promotions = Thriving Business |
| ETM Group's Beverage Operations Manager Kane Brookes tells you how to drive footfall using promotions that enhance rather than harm your reputation. |
|
| 2.30pm | Green Profits |
| The Sustainable Restaurant Association tells you how sustainable practices and being good for the environment can help your profits. Presented by Andrew Catchpole. |
|
| 3.30pm | Unleash the Power of Social Media |
| Imbibe's head of online, Ed Butcher, on how to unlock social media's door to success, and what getting it right can mean for your business. |
|
Liquid Profits (in association with Global Payments)
|
|
| 12pm | Global Cocktail Trends with Dale DeGroff |
| The acclaimed King of Cocktails Dale DeGroff on the latest trends to hit the globe. An unmissable session. |
|
| 1pm | Tony C's Savoury Cocktails |
| Pioneering cocktail creator Tony Conigliaro of the Drinks Factory (69 Colebrooke Row, Zetter Townhouse) explores savoury cocktails in his inimitable style. |
|
| 2pm | The American Whiskey Boom |
| Bourbon, rye, corn and more... American whiskey's booming. Dan Priseman shares some tips for making the most of this hot category, and mixes a few drinks too. |
|
| 3pm | Around the World of Cocktails (in association with Midori) |
| Midori’s global brand ambassador Manuel Terron takes you on a whistle-stop global tour, exploring how regional ingredients can work on your cocktail list. |
|
Shake It!
|
|
| 10.30am-12.30pm | Sommelier Wine Awards LIVE : The Trophies |
| Join our tasting panel and help judge SWA 2013's best wines in the 'House Wine of the Year' , 'Fine Wine of the Year', 'Gastropub Wine of the Year' and 'Best in Show' categories. Taste along with some of the industry's top palates to help decide on the best of the best. |
|
| 1.15pm | Riesling: The Food Lover (in association with Wines of Germany) |
| Self-confessed Riesling nut Anne Krebiehl explores the sweet side of dry and off-dry German Rieslings and explains why these are perfect wines for modern food. |
|
| 2.15pm | Rosés for Every List (in association with Provence Wines UK) |
| Fruity, structured, light, powerful, served by the glass or paired with food. Simon Woods shows the versatility of Provence Rosé and discusses its place on good wine lists. |
|
| 3.15pm | By the Glass: A Masterclass by Xavier Rousset MS |
| A good by the glass offering can make all the difference to your bar or restaurant. Expert advice and top tips from Imbibe’s Restaurant Personality of the Year. |
|
Wine World
|
|
| 11am | A Rum Adventure with Ian Burrell |
| UK Rum Ambassador Ian Burrell guides you through a unique tasting of rare rums, matched with specially created marshmallows from confectioners extraordinaire, The Marshmallowists. |
|
| 12pm | Beer Trends in 2013 |
| Beer experts Ben McFarland and Tom Sandham will present a talk and tutored tasting showcasing six beers representing six exciting trends for 2013. |
|
| 1pm | Matching Food with Non-Alcoholic Drinks |
| You have a fantastic menu and a great wine list but what if your customers aren’t drinking alcohol? Top tips to keep your teetotal customers coming back for more. Presented by Jane Parkinson. |
|
| 2pm | Absinthe:The History & The Mystery |
| Ted Breaux discusses the history of absinthe and serves up a tasting of its different styles and expressions, exploring the drink behind the myth. |
|
| 3pm | Talisker Tasting with Team Skye |
| Come and meet the Talisker team and try six different expressions from the world-famous Skye distillery: Storm, Port Ruighe, 57 North, 10 y.o., 18 y.o. and the stunning 25.y.o., plus some special surprises. |
|
Taste Zone
|
||
| 11am - 12.15pm | International Bartenders Course (with Shaker BarSchools) | |
| A taster of the intense week-long programme designed to train beginners and developing bartenders, building on bartending and practical cocktail skills to become a competent professional bartender. |
||
| 12.15 - 1.15pm | The Value of Good Wine Service (with AFWS) | |
| Sommeliers explain the importance of wine service in an everyday restaurant scenario. Learn how to read your customers and develop your wine knowledge to increase sales, and try out the new AFWS e-learning Licence to Work in Wine Service course. |
||
| 1.15 - 2.30pm | Advanced Bartenders Course (with Shaker BarSchools) | |
| The Shaker BarSchools team demonstrate how to take your experience, product and cocktail knowledge to the next level. Expect an advanced mixology session covering classic and contemporary cocktails with modern twists and competition-winning recipes. |
||
| 2.30 - 3.30pm | WSET’s Guide to Food & Wine Pairing | |
| Discover how your palate’s sensitivity affects your relationship with food and wine, and how the five basic tastes in your food can completely alter the wine you pair it with. WSET’s guide will teach you the basics involved in making the best possible matches, and avoiding the worst! |
||
| 3.45 - 5pm |
Molecular Mixology (with Shaker BarSchools) | |
| This session is a snippet of the day-long course designed for those wishing to explore cutting-edge drink preparation. Taking inspiration from the world’s leading chefs, think foams, jellies, caviar, smokes and much more. |
||
Training ZoneWednesday 3rd July
|
||
| 12pm | Name That Wine (in association with Hallgarten Druitt & Novum Wine) | |
| Wine in glass, taste buds at the ready. Our fast-paced, energy-charged wine quiz is back! Will you name that wine and claim top prize? Presented by Andrew Catchpole. |
||
| 1.30pm | Wine Cocktail Challenge | |
| See sommeliers and bartenders team up to mix wine-based drinks and do battle in this vinous cocktail challenge. Presented by Jane Parkinson and JJ Goodman. |
||
| 4pm | The Great British Shake-off | |
| The quest to find the quintessential British cocktail is underway. British ingredients, shaken or stirred! Presented by Alice Lascelles. |
||
|
12.30pm | New Technology & Payment Solutions |
| Technology can make taking payments simple! Global Payments show you how offering the right payment solution to your customers can increase loyalty, speed and profit. |
||
| 1.30pm | From Pop-up to Start-up | |
| Is opening a pop-up the route to success? Our experts tell you what pop-ups can really mean for your business dreams, and how to make the concept work for you. |
||
| 2.30pm | Starting Up on Your Own | |
| Our experts share their tips and give essential advice on how to prepare to launch a successful venue on your own. |
||
| 3.30pm | Unleash the Power of Social Media | |
| Imbibe's head of online, Ed Butcher, on how to unlock social media's door to success, and what getting it right can mean for your business. |
||
|
||
| 12pm | Drinking Through the Decades | |
| Imbibe's 'Hot Stuff' award-winner Andy Mil and industry legend Alessandro Palazzi revisit the ultimate cocktail menus from the 80s,90s and 2000s. |
||
| 1pm | Unlock your Senses | |
| The Aroma Academy takes you on an educational journey into aroma recognition and explores the sensory system. Discover the fascinating world of gin botanicals and how these can be used to create new drink styles. |
||
| 2pm | The 'Simple' Martini (in association with Belvedere) | |
| What makes a cocktail ‘simple’? Is the Martini a less interesting cocktail because of its simplicity, or more so? Join Claire Smith, Tristan Stephenson & Alessandro Palazzi, as they explore how to transform the simplest of cocktails into beautiful, complex and powerful concepts. |
||
| 3pm | Remember your First Time? | |
| Alex Kratena of the Artesian Bar will teach you to wow customers and create lasting impressions. From great service strategies and surprise elements to answering the questions that matter the most. |
||
|
||
| 10.30am-12.30pm | New Zealand Pinot Noir Tasting | |
| Come and join Imbibe's panel of experts and taste alongside some of the country's best on-trade palates to award the best Pinot Noirs from New Zealand. |
||
| 1pm | Beaujolais Masterclass with Hamish Anderson (in association with Wines of Beaujolais) | |
| The Tate’s Hamish Anderson breaks misconceptions and reveals the terroir of Beaujolais in a tasting of some of the region’s best crus. |
||
| 2.15pm | Affordable Luxury | |
| Don’t pay for the label, says Andrew Catchpole. Looking beyond the big names to find great value wines can do wonders for your bottom line - find out where to look in this session. |
||
| 3.15pm | Bubble & Chic | |
| The UK's love affair with all things sparkling shows no sign of slowing down. Jane Parkinson tells you how to capture the fizz zeitgeist. |
||
|
||
| 12pm | Auchentoshan Presents…The Taste Experiment | |
| Coffee and taste consultancy Dunne Frankowski and cocktail genius Ryan Chetiyawardana (AKA Mr Lyan) deconstruct taste through a series of interactive experiments. |
||
| 1pm | Beer Trends in 2013 | |
| Beer experts Ben McFarland and Tom Sandham will be presenting a talk and tutored tasting showcasing six beers representing six exciting trends for 2013. |
||
| 2pm | Holy Smoke | |
| Smoked foods are all the rage but finding the right wine to match their sometimes strong, sometimes subtle, flavours can be difficult. Simon Woods shares his top tips in this smokin' food and wine pairing session. |
||
| 3.15pm | The Rise of Saké | |
| Discover the fascinating world of saké in this tutored tasting. Hakkasan's Christine Parkinson will show you how to use saké in any restaurant, examining the styles, the culture and the art of service surrounding this versatile wine. |
||
|
||
| 11am - 12.15pm | International Bartenders Course (with Shaker BarSchools) | |
| A taster of the intense week-long programme designed to train beginners and developing bartenders, building on bartending and practical cocktail skills to become a competent professional bartender. |
||
| 12.15 - 1.15pm | WSET’s Guide to Food & Wine Pairing | |
| Discover how your palate’s sensitivity affects your relationship with food and wine, and how the five basic tastes in your food can completely alter the wine you pair it with. WSET’s guide will teach you the basics involved in making the best possible matches, and avoiding the worst! |
||
| 1.15 - 2.30pm | Train the Trainer (with Shaker BarSchools) | |
| Shaker BarSchools are launching their Train the Trainer programme at Imbibe Live. This session provides professional hands-on training for bar managers, hospitality and F&B managers, in-store trainers and those wishing to become professional trainers in the hospitality industry. |
||
| 2.30 - 3.30pm | The Value of Good Wine Service (with AFWS) | |
| Sommeliers explain the importance of wine service in an everyday restaurant scenario. Learn how to read your customers and develop your wine knowledge to increase sales, and try out the new AFWS e-learning Licence to Work in Wine Service course. |
||
| 3.45 - 5pm |
Molecular Mixology (with Shaker BarSchools) | |
| This session is a snippet of the day-long course designed for those wishing to explore cutting-edge drink preparation. Taking inspiration from the world’s leading chefs, think foams, jellies, caviar, smokes and much more. |
||
