10 March, 2017 Fanny Salstein

Peru is quickly becoming one of the most interesting culinary destinations for its extensive biodiversity with some of the worlds best restaurants in Lima. We spent the afternoon with Chef William Ortiz from Pisqu to talk about his native country, what inspires his cooking, and to pair his cuisine wines from unexpected places. What made you become a chef? It comes from my family in Peru where I grew up. My parents had a restaurant in the Amazonia between Ecuador and Brazil in an area well known for growing coffee. Both my parents were chefs in the typical cuisine using local…

8 March, 2017 Fanny Salstein

We are driven by a dynamic team that recognise that our work has an impact on the environment resulting from resource consumption, transport, purchasing and waste production.  In December 2010, we embarked on an environmental journey and ever since have been ‘Going that extra Green Mile’ to do what is right by the environment and innovating on behalf of our industry. We continually strive to improve on our environmental journey and in our efforts are very proud of our achievements to date. Here are some of our accomplishments:  Achieved ISO14001 (Environmental Management System) certification in 2011 and successfully re-certified every year since. We…

30 January, 2017 Fanny Salstein

    Adam Porter, Jascots’ Head of Buying and Marketing presented new research that included 240 wine lists from independent restaurants, bars and pubs, analysing nearly 19,000 wines in total.  The presentation was followed by a discussion with expert panel: James Ramsden, co-owner of Michelin * Pidgin, Jon Kleeman Head Sommelier of Social Eating House, and Master of Wine and Wine Enthusiast contributor Anne Kriebiehl.   Here are the top five trends in brief: 1. English Wine Comes of Age Sparkling wine is the fastest growing category, with Jascots recording sales jumping 24% in the last year. In one of the…

18 January, 2017 Fanny Salstein

James Ramsden has gone from running a supper club out of his East London flat to opening one of London’s latest Michelin Starred Restaurants. We’ve invited him to join our panel at our upcoming Insights Briefing to speak about the concept behind his modern British restaurant. What first attracted you to the industry? Food or wine? Food. Wine is a vital part of food and vice versa but I definitely come from a food perspective. With wine I’m an enthusiastic amateur without any formal training. I’m self taught and am increasingly excited by it. Tell us about the concept behind Pidgin… It started off as a supper club, cooking…

6 January, 2017 Fanny Salstein

We met with the young and talented Jon Kleeman, Head Sommelier of Michelin Starred restaurant Social Eating House to speak about maintaining an interesting wine list with an ever-changing UK consumer…. Reserve your space at our upcoming ‘On-Trade Food & Wine Trends’ Insights Briefing 2017 What first attracted you to the wine industry?   My uncle was a wine collector and really into top end wines and because of him I was introduced to a lot of high end wines and caught the bug. What are the biggest obstacles you face being a sommelier? Customer perception. A lot of time the…

10 May, 2016 Becky Lown

There has been a long-standing amusement amongst my colleagues for the last four years about my passion for Eastern European wines, and my enthusiasm for them, which was cemented even further last week when I had the opportunity to visit Romania. I really did not know what to expect going over there, but I was hugely impressed, both with the quality of the wines, and the country itself. I visited AOC Recas in the south west of the country, very close to the Hungarian and Serbian borders, and centred around Romania’s third largest city, Timisoara. The city of Timisoara is…

15 February, 2016 Lindsay Holas

Taking inspiration from the UK’s rapidly expanding and hugely popular street food movement Jascots Wine Merchants will be presenting its exciting new “Street Wine” concept at The Casual Dining Show. By harnessing the power, approachability and simplicity of the street food movement and translating it into a wine offering Jascots will demonstrate that wine can also be straight up, unfussy, and compelling to casual dining consumers. Jascots are experts in the casual dining market and know what is important to operators, especially when it comes to adding value. Bag in box and draft wine, which will be on display and…

27 January, 2016 John Charnock

Every year Jascots calculates its carbon footprint and, uniquely within the wine industry, they have it independently verified by the Carbon Trust. Jascots has gained full Carbon Trust verification in every year since 2011. For 2015 Jascots’ carbon footprint was 82.4 tonCO2e. This is a reduction of 9.4% from 90.9 tonCO2e in 2014. Remarkably, this was achieved whilst Jascots’ delivered 6.8% more bottles in 2015 compared to 2014. Just for the record, that is on the back of a 19.9% reduction in 2014, down from 113.5 tCO2e in the previous year. This is the fourth year in a row Jascots…