Bailiff Bar’s Conscious Cocktails Contributing to a Zero Waste Future

Contributing to a Zero-Waste Future with Eco-Friendly Tipples 

It’s all getting very experimental down in Bailiff Bar and it’s all pointing towards zero food wastage. Bar Manager, Phil Melling has been exploring different routes towards reducing waste when and where it’s possible. It is estimated that in the UK alone, that worryingly, 9.5 million tonnes of food are wasted annually, even the drinks we make have a carbon footprint. Therefore, it’s important for us to take the steps (no matter how small) that lead to positive changes.

All the Bailiff’s cocktails are made using fresh produce such as fresh fruits from local supplier, Your Choice Fruit and Vegetables. Our goal towards sustainable practice is to utilize our ingredients to their fullest potential, which is why, to cut down on food waste, all our fruit is dehydrated before it reaches the end of its life. These dehydrated fruits and vegetables can then be stored and last up to 5 years (depending on the product). Citrus fruits such as lemons and limes are perfect to use as decorative garnishes for a variety of delicious cocktails.

More recently, Bailiff Bar have made use of other fruits to produce long-lasting powders that come in the flavours, strawberry, grapefruit, orange and even mint. Their orange fruit powder is mixed with arrowroot and demerara sugar. This particular powder is added to many of Bailiff Bar’s tasty cocktails including the Chocolate Orange Espresso Martini for a richer flavour. It doesn’t stop there; Bailiff Bar also preserves grapes to make its own raisins!

Bar Manager, Phil Melling is constantly seeking out new and innovative ways that the Bailiff can source more local ingredients which would reduce emissions from products being imported from farther areas. Phil is currently curating in house bitters and is passionate about, one day, creating Bailiff’s own syrups, which can also be used in coffees. Inevitably, these measures would mean less goods in transit, not only that, but bitters and syrups are able to be made from the produce the bar is already using and saving.

We’ve got a fantastic line-up of live music and performances in the upcoming months. There’s something for everyone, from ‘Vinyl Vibes’ to Open Mic Poetry Nights! Visit our Facebook page to find out more!

Written by Hayley Hoban