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STIR IT UP

We’re back on the hunt for the industry’s best up and coming cocktail bartenders. This year we don’t want you to break the rules, we want you to smash them. Enter now and show us something we’ve never seen before for your chance to win!


This is your chance to showcase your talent and reclaim your creativity. We want to see an original and innovative cocktail creation that showcases new and interesting flavour combinations. We are ready to be inspired. Are you?


40 bartenders will be invited to create their cocktail at one of our regional heats, hosted at the Matthew Clark Uncovered events. Two from each heat will then head to our London Grand Final to present their creation to the industry.


Enjoy a two-night stay in Reykjavik and visit the charmingly off-beat Reyka distillery. Led by brand ambassador Fabiano Latham on board a Superjeep, you’ll get to discover Iceland, a land of massive glaciers, subterranean volcanoes, psychedelic nocturnal auroras and cozy sweaters.

Entry is open to employees or owners of venues with active Matthew Clark customer accounts over the age of 18. Applicants can only use base ingredients from the list provided in the drop down menu, any other ingredients (excluding garnishes, jam, fresh fruit etc.) must be from this list of products. You must be able to attend a local heat in either; Bristol, London, Manchester or Edinburgh. Please read the terms and conditions before beginning your entry. Consider the following areas when creating your entry;
  1. Discovery - The theme is discovery - this can be an innovative new serve encapsulating new trends or a futuristic smash-up of a classic, impress us and look to the future.
  2. Replicable - The serve needs to have the potential to be re-created multiple times in a busy bar environment. If your drink is complicated to prepare, your chances of progress will be negatively affected.
  3. Speed - The serve must not take longer than 90 seconds to make and must be able to be pre-batched to serve multiple customers quickly.
First round judging will be carried out by a panel of Matthew Clark Spirit Specialists - they are looking for an original recipe that focuses on the theme of discovery. At the regional heats and the grand final, a panel of drinks industry professionals and Matthew Clark Spirit specialists will assess the cocktail on flavour, aroma and appearance (70%) and adherence to the discovery theme (30%). Details of the final will be provided at a later date to successful competitors.
The closing dates for entries is the 14th February at 5:00pm GMT. All entrants will be contacted within 3 working days to confirm the results. Regional heats will take place:
  • London - Tuesday 5th March
  • Edinburgh - Tuesday 12th March
  • Manchester - Tuesday 26th March
  • Bristol - Tuesday 2nd April.
Once you've submitted your entry, you'll recieve an automated confirmation email. If you experience any issues, please contact events@matthewclark.co.uk. If successful, you'll be contacted after the closing date for entries and invited to a regional heat to create and present your cocktail to a local panel of industry professionals.

In Iceland, things are different. It is a land of massive glaciers and subterranean volcanoes. The home to psychedelic nocturnal auroras, unicorn whales and cozy sweaters. You and your guest will be whisked away with Reyka Vodka for a two day trip to this frozen refuge and embark on an icy exploration aboard a Superjeep.

Accompanied by Reyka brand ambassador, Fabiano Latham, you’ll enjoy two nights of accommodation, tours and dining - detailed in the itinerary to be sent in advance of the trip. Before entering, ensure that you’re able to travel with your guest to Iceland during August 2019, and read the prize terms and conditions.

We would like to thank the following brands for sponsoring STIR IT UP 2019:

ENTRY FORM

Your base ingredient must be selected from the drop down list, any other ingredients (excluding garnishes, jam, tea, cream, fresh fruit etc.) must be from this list of acceptable ingredients. Garnishes and bitters should be detailed in the method. All other ingredients should be listed in the fields below. Items such as jam, tea, cream, fresh fruit etc. should be described in place of a product code.

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