At the 5th edition of the London Wine Competition which took place in London on March 21 and 22, 2022, canned English wine pioneer, The Uncommon, took home “Best Wine of the Year by Packaging” for its beautifully illustrated Bubbly White Wine.
Here are the top 9 wine suggestions for the On-Trade to stock. These were tasted and reviewed by the UK's leading buyers on Quality, Value, and Packaging.
Tribally Owned & Sustainably Farmed, Twisted Cedar wines are a tribute to a proud people with a legacy of sustainability, the Cedar Band of Paiute Indians.
Celebrate life with Lévrier by Jo Irvine as she tells us how the business coped during Covid and won wine of the year at the 2021 London Wine Competition.
Experience a great estate with Russ Weiss, President as we dive into what winning means to the company, the impact of Covid on business, and future plans.
24/07/2026 As operators face rising costs, changing consumer expectations and a talent shortage, UK Bartenders' Guild President Claudia Carozzi believes the industry's greatest opportunity isn't behind the bottle. It's behind the bar.
22/07/2026 Marcello Cauda delves into how he innovates with cocktail menus, guest experiences, and bar operations while maintaining profitability and aligning with The Berkeley’s luxury standards.
22/07/2026 From fine dining to gastropubs, wine on tap is shifting perceptions, cutting costs, and modernising service across the hospitality settings.
26/06/2026 A commercial look at the drinks categories helping restaurants capture demand, control costs and grow revenue without overcomplicating service operations.
21/04/2026 The bars and restaurants winning today are not the busiest, but the ones turning every guest into more value, more experience, and more return visits.
24/07/2026 As operators face rising costs, changing consumer expectations and a talent shortage, UK Bartenders' Guild President Claudia Carozzi believes the industry's greatest opportunity isn't behind the bottle. It's behind the bar.
22/07/2026 Marcello Cauda delves into how he innovates with cocktail menus, guest experiences, and bar operations while maintaining profitability and aligning with The Berkeley’s luxury standards.