Bubbles and cheese concept launched for pubs

By Ed Bedington

- Last updated on GMT

Plug and play champagne concept for pubs launched

Related tags Champagne Cheese Food Pub Wet-led pubs Gastropub

Pubs are being offered the opportunity to introduce a bit of French glamour to their operations thanks to a Covent Garden-based business.

Champagne + Fromage​ has launched a plug and play service which would allow pubs to roll out a specialised cheese and champagne tasting offer to their operation.

The scheme is being launched initially at the Milford Arms in Isleworth, London, and is the brainchild of Champagne + Fromage director Stefano Frigerio. The offer sees pubs given the opportunity to tap into Frigerio’s expertise to offer a range of artisanal cheese and meats, alongside a strong range of uniquely curated champagnes to match the food.

Frigerio said the offer was suitable for any style of pub operation, but particularly wet led pubs as it requires no chefs or kitchen and is simple to execute.

Speaking ahead of the Milford Arms launch, he said: “We are excited to embark on this journey of collaboration with esteemed pubs in our community. This partnership reflects our commitment to providing exceptional products and unforgettable experiences.

“We believe the combination of Grower Champagnes, artisanal cheeses and the warm ambiance of pubs will create delightful fusion for food and beverage enthusiasts.”

Frigerio said the offer was a great opportunity for pubs: “It’s a completely new spend for pubs and has the potential to bring in new and different customers. On top of this, it can increase the average spend of a visit, with high margins of 75%.


“We supply top quality products and take all of the hassle out of it for the operators, training staff and helping to organise events and tastings, as well as helping to market.”

The scheme will be launching at the Milford Arms with a number of exclusive tasting events, with other pub partner discussions underway.

But the scheme is available to any pub interested and Frigerio said it gives operators the chance to expand their offer in new directions, with a simple system.

Pubs can adapt the system to suit their business, with a variety of champagnes and cheese and deli-boards and baked camemberts at different price points. 

Frigero said he was keen to work with more pubs across the UK as he rolls out the business, and give them the opportunity to add a unique experience to their operation as well as adding incremental sales.


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