Drink Menus Evolve in Restaurants
The Rise of Moderation Menus in the UK
The concept of moderation menus has been gaining traction across the UK, marking a significant shift in how restaurants and bars approach their drink offerings. What began as simple “zebra striping” — alternating between alcoholic and non-alcoholic drinks — has evolved into a more structured and thoughtful approach to drinking. This trend is part of a broader movement where people are seeking ways to enjoy their nights out without overindulging.
Traditionally, the strategy was to alternate between alcoholic drinks and water. However, this method often fell by the wayside as the evening progressed. Now, with the introduction of moderation menus, diners can plan their drinking more effectively, ensuring they stay within their limits while still enjoying a varied and flavorful experience.
What Exactly Is a Moderation Menu?
A moderation menu is designed for those who want to reduce their alcohol intake but aren’t ready to eliminate it entirely. These menus typically pair each course with a mix of alcoholic and non-alcoholic options. For example, one course might be paired with a glass of wine, followed by a mocktail, then another wine, and so on. This format mirrors the idea of intermittent fasting, but applied to drinking habits.
This approach isn't limited to specific months like Dry January or Sober October. Instead, it reflects a growing trend of people drinking less throughout the year. As a result, restaurants are responding by offering high-quality non-alcoholic options that are both flavorful and sophisticated.
The Demand for Better Non-Alcoholic Drinks
Restaurants are no longer satisfied with offering watery, unappealing alternatives. They now recognize that non-drinkers are discerning and expect the same level of quality and creativity as regular drinkers. According to Marica Tonucci, operational beverage manager at Big Mamma Group, non-alcoholic drinks must deliver on flavor and texture to meet these expectations.
This means that bar staff and sommeliers are now sourcing and crafting non-alcoholic options that not only match but sometimes exceed the quality of their alcoholic counterparts. Some establishments even go as far as creating their own unique concoctions, working closely with chefs to use leftover ingredients and experiment with new flavors.
Restaurants Leading the Way
Several restaurants in London have embraced the moderation menu trend, setting a new standard for the industry. One such establishment is Counter 71 in Shoreditch, where Head Sommelier Harry Cooper was inspired to create a moderation menu after his wife’s alcohol intolerance and his colleague’s sobriety. He believes that offering a mix of alcoholic and non-alcoholic drinks provides a more comfortable and inclusive experience for guests.
Another notable spot is Plates, a Michelin-starred restaurant run by siblings Kirk and Keely Haworth. After Kirk’s Lyme disease diagnosis, he made a commitment to healthier living, which included exploring plant-based food and alcohol-free drinks. Their moderation menu features creative non-alcoholic cocktails like ‘Not Noir’ and ‘Yuzuade,’ which are just as appealing as their alcoholic counterparts.
Innovation in Non-Alcoholic Pairings
At Raffles at The OWO (The Old War Office), the approach to non-alcoholic drinks is equally innovative. Ex-head of wine Vincenzo Arnese emphasizes the importance of treating soft drinks as dishes, working closely with chefs to create a diverse range of flavors. This philosophy led to the creation of The Temperance Pairing menu, which involves significantly more effort than a traditional tasting menu.
One of the main challenges is avoiding sugar as a substitute for alcohol, as this would undermine the goal of promoting healthier choices. By focusing on natural ingredients and creative techniques, these menus offer a refreshing alternative that caters to a wide range of tastes.
A Unique Approach at Aulis
Simon Rogan’s 12-seater restaurant, Aulis, takes a particularly inventive approach to non-alcoholic pairings. Using ingredients from Our Farm in the Lake District, Simon applies culinary techniques typically reserved for food to his drinks. One standout creation is a drink called ‘Strawberry,’ which took a month to perfect. It involved a research trip to Paris and the use of fermented Malwina strawberries, Milky Oolong tea kombucha, and smoky Rooibos tea from South Africa.
The drink is served in a mini martini glass and topped with a foam made from yoghurt, lemon verbena trimmings, and dehydrated strawberry, making it a true work of art.
Embracing Moderation
As more restaurants adopt moderation menus, it's clear that the trend is here to stay. Whether you're looking to cut back on alcohol or simply want to enjoy a more balanced night out, these menus offer a compelling solution. With an emphasis on flavor, creativity, and inclusivity, they represent a positive shift in the way we think about drinking.
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