With around half a million people employed in pubs and bars across the country, the lockdown has had a severe impact on both employers and staff. Nick Mosley talks to Zoe Cunliffe, co-founder of Mixology Group and the Brighton Bartenders Association, about how the sector has coped over the past few months and what the future holds for this staple of British social life

Even in late February and early March, the bar sector was starting to feel the economic pressure of Covid-19. Prior to the lockdown, custom was already falling in venues with consumer confidence falling as people watched the spread of the virus from China to neighbouring countries.

“We could see the unfolding of Covid-19 and the falling apart of businesses from the beginning”, said Zoe.

“Venues began laying off full teams of staff before the government furlough scheme was introduced and there was a general sense of panic across the city through fear of not being able to meet rent and the uncertainty of jobs, even as-and-when we would be allowed to reopen”.

“There was some relief to the initial panic when employee furlough was announced and some of the smaller venues managed to access grants, but with many of the larger sites having rateable values of over £51,000 they missed out”.

Much like in the restaurant sector, the lockdown created a huge sense of greater community amongst pubs and bars. In Brighton, as well as sharing best practice and personal experiences through the Brighton Bartenders Association Facebook page, many bar owners and bartenders pulled together to create the Drink With Us website. This continues to host live chats and video content from many of Brighton’s independent bars and brands, giving them the opportunity to keep themselves in the public eye in an informative and entertaining way.

Some bars have taken the initiative and developed new strands to their businesses: Marwood are delivering beers and The Golden Pineapple teamed up with Black Dove and Twin Pines to bring pre-made, professional mixed cocktails direct to the door of cocktail-loving consumers across the city.

After the initial shock of lockdown, Zoe – who runs the Brighton-based Mixology Group with her husband and business partner Myles – looked at ways to adapt their core business which typically involves bartender and cocktail mixologist training sessions and spirit brand representation at major trade and consumer events nationwide.

“After the initial cancellation of all of our 2020 events and training activities, we picked ourselves up again and looked at ways we could innovate our offering,” said Zoe.

“We have adapted some of our training courses so we can now run them online. We have quickly become Zoom conferencing professionals and are now running online cocktail masterclasses for corporate teams and groups of friends who still want to have fun together, along with sending out cocktail boxes to go with these classes.”

As neither Myles nor Zoe have been able to furlough themselves, she says that despite the circumstances of lockdown new business opportunities have also arisen.

Zoe said: “We have partnered with O2 Priority and are creating cocktail videos for their website and we are also teaching the TikTok staff how to create their own Friday night drinks online.”

While the new social distancing advice laid out by the Prime Minister on Tuesday will relieve some financial stress from pubs and bars, it isn’t a magic elixir to solve the problems that the sector is now facing as it looks to the future.

“For most venues opening under these regulations may still not be an option,” said Zoe.

“The spacing of tables and chairs will mean they can’t fit enough people into their venue to make it worth opening their doors. The sales simply won’t cover the costs of staff, the stock and the rent. At best it will be making their losses a little less, at worst it will be costing them more to be open than closed”.

Due to the nature of their business, Mixology Group are constantly at the cutting edge of drinks trends.

But the change in consumer habits accompanied by the ability for bars and pubs to invest in new stock is likely to change both how and where people enjoy a drink socially over the coming weeks and months.

“As we’ve taken to our sofas and panic bought all the booze left in the supermarket aisles, we seem to have forgotten somewhat about the small batch makers out there,” Zoe said.

“The uncertainty of the on-going financial situation for many consumers has impacted our drink choices and we have predominantly gone for cheap deals and familiar brands.

“However, one area that has continued to show growth throughout is the non-alcohol market, with people looking for alternatives for their G&T to either help them to cut down or cut alcohol out completely. Even Aldi has launched a non-alcohol alternative during lockdown.”

Locally, the fight back against mainstream spirit brands has already begun with small producers working hard to create new liquors that are feeding into the interest of consumers buying locally and pro-actively supporting their local farmers, growers and makers.

“The Spirit of the Downs has been created with a new base-spirit utilising the leftovers of the English sparkling wine industry,” Zoe added.

“Predominantly, it’s using Pinot Noir and Pinot Meunier grapes – the same used in Champagne – mixed with natural grain spirit that’s used in the production of vodka and gin. The end result is a spirit that combines sweetness from the grain and the sharpness from the grapes”.

“And to add to the sustainability of the product they are using the leftovers at Trenchmore Farm at Cowfold to feed cattle and as compost for the apple orchards”.

Despite the inevitable negative effects of recent times on the bar and pub sector - which will undoubtedly mean some businesses closing their doors for good - Zoe retains a level of stoicism and optimism based on her many years working in the liquor and bar trade.

“I think there will be fewer venues for sure, but the ones that are left will be bursting at the seams. We are quick to forget, especially when it comes to having fun.”