READ THE MARCH ISSUE HERE FOR FREE
Hello and welcome to the March issue of Venue Insight Magazine, THE MUST HAVE publication for the UK hospitality industry.
The weather has teased us somewhat with the ‘mini heatwave’ we experienced in late February but spring is most definitely in the air. It was great to see so many pub gardens bursting at the seams and it’s a nice sign of things to come.
Our live music journey this month takes us to The Birds Nest in Deptford, South London. This iconic venue screams music, art, entertainment and fun. Close to 400 years old it ebbs and flows with the changing times effortlessly. Monday to Friday 5pm to 7pm is happy hour which is as popular as ever and definitely something to consider if you haven’t already. They also serve the best burgers and Sunday roast in South London! There is something for everyone here and that’s the key to any great venue.
We round up our preview of Northern Restaurant & Bar 2019 - The place for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19 & 20 March.
It’s all about the Rosé as we go into the warmer months. Sales of pink gin have rocketed in recent years but, Rosé wines seem to have fallen down the pecking order. Step in the new wave of Rosé wines. So, what are you looking for on your Rosé discovery? Let Lanchester Wines show you the way.
We talk all things social media with Hannah Viney, founder of uber-cool Sycamore Communications, a newly-launched communications agency that has its roots firmly planted in hospitality and events. If your venue is just starting out in its social media journey or want to sharpen your skills then this feature is an absolute must.
Brockmans Gin serve up the delicious Rhubarb 75 for spring. With new season rhubarb now available we have a sublime cocktail where this English Spring garden staple is one of the stars. It’s an elegant and surprising variation on a French 75. Pop it on your cocktail menu, it’s a sure thing.
Rob Taylor - Editor