After an action-packed first day at Northern Restaurant & Bar 2025, Charlie and I were ready to dive back into the heart of the industry for day two. With more inspiring brands, hospitality leaders, and cutting-edge products to explore, it was another day full of great conversations and fresh insights. Here’s what I got up to:
By Jamie Hargreave, Business Development Manager
Mixing Things Up with Double Dutch Premium Mixers
My first stop was the bold and vibrant world of Double Dutch Premium Mixers. Born from a passion for redefining mixers, their signature flavours, including Cucumber & Watermelon and Pomegranate & Basil, bring a whole new dynamic to drinks. Their approach to pairing unique ingredients using molecular gastronomy techniques has cemented their place as a standout brand in the drinks industry. Their story, from a university project to a leading brand, was truly inspiring.
Industry Insights with Roy Ellis, Mission Mars CEO & Co-founder
Hospitality is nothing without great venues, and few have made a bigger impact than Roy Ellis, the CEO and co-founder of Mission Mars. From Revolution Bars to Rudy’s Neapolitan Pizza and Albert’s Schloss, his work has shaped some of the UK’s most exciting and beloved hospitality brands. Hearing about his approach to innovation, sustainability, and creating world-class customer experiences was a major highlight.
Roy spoke candidly about the challenges of expansion, particularly when moving into the London market. He shared how Mission Mars attempted to open a venue in London, only to be hit with delays pushing their launch from March to July. With summer being a quieter period in London due to the shift in tourist demographics, they ended up taking £100,000 less than expected in those initial months. However, rather than letting this setback derail them, they used it as fuel to push themselves harder.
He contrasted London openings with their experiences in Manchester and other UK cities, where it typically takes just weeks to reach expected volume and revenue. In London, however, it can take anywhere from 8 to 10 months to hit those targets. His key takeaway? If a company already has successful establishments in Manchester or outside London, expanding to the capital is a huge financial risk unless they have deep enough pockets to sustain losses month after month while waiting for profitability.
Roy also spoke about the importance of staff retention and the need to actively listen to employees. His advice was simple but powerful: ask yourself, “What do you do to listen to your team?” Ensuring that staff feel valued and heard is key to building a strong, loyal workforce—something that has been integral to Mission Mars’ success.
Catering Excellence with Stephenson’s
Next, I stopped by Stephenson’s, a fifth-generation, family-run business that has been setting the standard in catering supplies since 1868. From glassware to tableware and innovative disposables, their commitment to quality and innovation is unmatched. It was fascinating to hear about their North-based operation and how they support restaurants, pubs, hotels, and public sector businesses with everything they need to deliver exceptional service.
Demo from Ollie Bridgewater – Exclusive Chef, SOURCE at Gilpin Hotel
One of the standout moments of the day was meeting Ollie Bridgewater, the executive chef at SOURCE at Gilpin Hotel. With experience from Heston Blumenthal’s legendary Fat Duck, Ollie has carved out a unique culinary identity in the Lake District. He spoke about his 11 years at The Fat Duck, where he travelled the world, opened restaurants, and cooked at world-class events. That experience shaped his approach to cooking, but when he moved to Gilpin and had the chance to do things his way, he took a different approach.
At SOURCE, he focuses on simplicity—instead of using as many ingredients as possible, he stripped things back and focused on using fewer ingredients but in greater quantities, ensuring that each flavour stands out. This refined approach allows the natural qualities of the ingredients to shine, creating dishes that are deeply flavourful and memorable. His passion for seasonality, sustainability, and storytelling through food makes SOURCE an essential destination for fine dining enthusiasts.
Sweet Treats with Cake Club
The hospitality industry isn’t just about drinks and dining—it’s about the entire experience, and Cake Club is bringing joy to coffee shop menus everywhere. With a focus on providing artisanal, high-quality bakes, they’re challenging the ‘average’ coffee shop experience. Their passion for creativity and quality ensures that independent cafés can offer something truly special to their customers. After tasting their bakes, I can confirm they’re definitely raising the bar!
Quality Tableware with Artis
When it comes to premium glassware, tableware, and barware, Artis is a name that consistently delivers. Their collection of high-quality products, crafted through partnerships with some of the most renowned manufacturers, ensures that hospitality businesses can elevate their service standards. Whether it’s durable cutlery or beautifully designed glassware, Artis showcased a range that any venue would be proud to use.
Refreshing Break with Lipton Ice Tea
You can’t explore an event like Northern Restaurant & Bar 2025 without a quick refreshment stop, and Lipton Ice Tea provided the perfect pick-me-up. As the world’s leading tea brand, Lipton has been a staple in the drinks industry for over 125 years, and their commitment to sustainability makes them a brand to watch. Their range of ready-to-drink iced teas was a refreshing change of pace as I powered through the event.
Wrapping Up Northern Restaurant & Bar 2025
As the second and final day of Northern Restaurant & Bar 2025 came to an end, I couldn’t help but reflect on the incredible conversations, inspiring brands, and exciting innovations I’ve discovered. From cutting-edge catering solutions to world-class food and drink, NR&B 2025 has once again proven why it’s the North’s leading hospitality event.
Until next year, NR&B—it’s been a pleasure!
