Syrup manufacturer Giffard held a special tropical cocktail workshop last week in Trader Vic’s, Madinat Jumeirah, Dubai. Catering News Middle East was on hand at the event where we caught up with Leo Leriche, MEAI manager Gifford…
How important are events like the Tropical Cocktail workshop? It is very important to train people about Giffard quality and how to mix drinks. The tropical workshop was about exotic and tiki cocktails…and it was also about fun.
What are the latest trends in the industry at the moment? Premiumisation is reaching into the market and end users are willing to try drinks that are less sweet but have more flavour. Giffard is focusing now on the art of flavour.
How does Giffard’s offering differ from everyone else’s? These are authentic syrups that have been made in France since 1885 with no artificial flavours or preservatives. They are made with home made sugarbeet.
Can you tell me about your company’s plans for the next 12-18 months? Giffard will offer more flavours with over 70 syrups available while SAFCO will organise more events to provide support to professionals.
What would you say your most popular product is right now and why is it resonating with the industry? Giffard sauces toppings have been recently launched in UAE and we received a great response. The flavours include dark chocolate, salted caramel as well as btrawberry and red berries that can not only mix with drinks but also with pastries and ice-creams to name but a few.
