Stepping into Northern Restaurant & Bar 2025, the atmosphere was electric, filled with the buzz of industry professionals, innovative brands, and passionate hospitality experts. As the doors opened, I knew the day would be packed with insightful conversations, exciting products, and inspiring talks. Here’s a look at the people and businesses I had the pleasure of meeting throughout the day.
By Charlie Cooper, Business Development Manager
A Spirited Start with HAMA Rum
My first stop was HAMA Rum, where I met Ed Sharp, Sales Executive for the brand. HAMA was founded to challenge the status quo of the white rum market, bringing a new level of sophistication and smoothness to the spirit. Their approach to innovation and premium craftsmanship stood out immediately. Sampling their creation, it was clear that they had succeeded in their mission—bold yet smooth, with a depth that set it apart from the ordinary.
Industry Insights from Kate Nicholls OBE
One of the most anticipated moments of the day was attending the keynote theatre session featuring Kate Nicholls OBE, Chief Executive of UKHospitality. Kate’s work is integral to shaping the future of our industry, advocating for positive change and ensuring hospitality continues to thrive. Her talk was an eye-opener, addressing key challenges facing the sector, from policy changes to staffing concerns. It was both insightful and motivating to hear from someone at the forefront of championing our industry.
Exploring Craftsmanship with Brixworth Superior British Spirits
The next highlight was discovering Brixworth Superior British Spirits. Known for their exceptional range of gins and grain-based vodka, they have carefully crafted their spirits to be both distinctive and refined. I had the chance to learn more about their upcoming launches, including their spiced and dark rums, which are set to bring an exciting twist to classic cocktails. Their commitment to quality and flavour innovation was impressive.
The Freshest Produce with R. Noone & Son
Meeting the team from R. Noone & Son was a reminder of the vital role high-quality produce plays in hospitality. With a history rooted in family values and a passion for supplying the freshest ingredients, they continue to support a wide range of businesses across the North West. Their dedication to sourcing the best seasonal produce and maintaining excellent supplier relationships is evident, making them a standout in the fresh produce sector.
Sustainability and Innovation with Dutch Barn Vodka
Dutch Barn Vodka was another fascinating brand to explore. Their story began with a simple idea—creating vodka from surplus apples—and has since grown into a full-scale sustainable spirits business. With Ricky Gervais recently joining as co-owner, Dutch Barn has been making waves not only for its innovative approach but also for its smooth, crisp vodka. Their commitment to sustainability and quality is setting a new standard in the industry.
A Live Fire Experience with Chef Jamie Pickles
The day wouldn’t have been complete without a stop at the Chef Live stage, where Jamie Pickles, co-owner and chef at Stow, showcased his open-fire cooking techniques. Jamie’s experience and passion for seasonal ingredients and wood-fired cooking were evident in his demonstration. Stow, located in the heart of Manchester, has already built a strong reputation for its approach to fire-cooked cuisine, and watching Jamie at work was a fantastic way to end the day.
Reflecting on the Day
Northern Restaurant & Bar 2025 was a fantastic opportunity to connect with industry leaders, discover exciting new products, and gain fresh insights into the future of hospitality. From innovative spirits and sustainable practices to exceptional fresh produce and inspiring chefs, the event truly showcased the best of the industry. I left feeling energised, full of ideas, and looking forward to seeing how these connections develop in the months ahead.
