BEESOU has announced the winners of the BEESOU Hive Challenge 2026, following the live final held yesterday at Pérola Rooftop Cocktail Bar in London. Returning after its first edition in 2024, the competition once again brought together leading bartenders from across the hospitality industry to champion low alcohol innovation, seasonal expression, and a commitment to sustainability.
Inspired by the precision of the hive, the BEESOU Hive Challenge invited bartenders to reinterpret a classic cocktail through a low alcohol mindset and a seasonal lens, celebrating local ingredients, regional identity, and the flavours that define place and time, while supporting bees, biodiversity, and pollinator-friendly ecosystems.
This year’s title of BEESOU Hive Master 2026 was awarded to Leon Daly of The American Bar at The Gleneagles Hotel for “Bee Road,” inspired by the pollinator-friendly gorse bushes of Scotland and the nectar-rich Dasylirion plant of Mexico. “Bee Road” combines sotol, BEESOU, and beeswax-infused spirits to celebrate the landscapes, flavours, and pollinators that signal the arrival of spring.
Second place was awarded to Miley Kendrick of The Domino Club, Leeds, for “Cyder Country,” inspired by the blossoming cider orchards of Somerset. “Cyder Country” combines local cider apples and BEESOU Honey Aperitif in a lower ABV Negroni-style serve that celebrates pollinators, sustainability, and the connection between bees, blossom, and cider.
Third place was awarded to Ryan McHarg of Bar Prince at The Balmoral for “The Bee’s Cheese,” inspired by Edinburgh’s local producers. “The Bee’s Cheese” is a lower ABV White Negroni featuring local honey, sustainably sourced spirits, and wildflower-inspired ingredients. The cocktail celebrates biodiversity, low food miles, and the positive impact of supporting local communities and pollinators.
“I’ve been genuinely touched by the way BEESOU has been embraced by the drinks industry through this competition,” says Mark Wakefield, Founder of BEESOU. “We were overwhelmed by the number and quality of applications from some of the UK’s leading bartenders, which was incredibly encouraging to see.
Throughout the competition, the creativity on display was exceptional. Competitors brought fresh, innovative twists to classic cocktails while embracing a modern low ABV mindset, demonstrating just how exciting and sophisticated mindful drinking can be.
The standard of presentation was equally impressive, but what resonated with me most was seeing how many participants understood that BEESOU is about more than simply creating delicious drinks. It’s a modern brand built on transparency, sustainability, and purpose, proving that business can balance profit with positive impact.
A huge thank you to everyone who entered and took part. We’re incredibly proud of what has been achieved and already look forward to seeing what next year’s competition will bring.”
The finalists were judged by an industry panel bringing trade authority and low alcohol expertise to the heart of the competition: Simon Difford of Difford’s Guide, Mark Wakefield, Founder of BEESOU, and Camille Vidal, global no and low expert.
The other finalists who took part also included:
- Harrison Gregory – Burnt Orange
- Charlotte Malin – Lab 22
- Joe Scott – Jasper
- André Bertolo – Pérola
- Alessandro Todini – Chiave
- Colin Doornekamp – COYA Mayfair
- Kong Man Kowan Lau – Nightjar
- Rodrigo Michelle Gomez Galicia – China Tang at The Dorchester
- Yumin Choo – Sexy Fish
The winner of the BEESOU Hive Challenge 2026 will receive a Holistic BEE Experience in the South of France, including visits with local master honey fermentation producers, a two-day wellness retreat inspired by apitherapy and nature, and an exclusive honey fermentation masterclass focused on honey and fermentation processes. The programme also includes immersive workshops exploring BEESOU’s identity and production philosophy, led by the Master Fermenter and BEESOU Founder, with travel and accommodation covered by BEESOU.
The winner will also attend Bar Convent Berlin 2026, representing BEESOU at the international trade show, engaging with global hospitality professionals, with the opportunity to host a bar takeover at one of Berlin’s most renowned cocktail bars.
In addition, the winner will become an official BEESOU bartender partner in the United Kingdom for one year, participating in national trade events, collaborating on cocktail development initiatives, contributing to mentorship and educational programmes, representing the brand at selected industry activations, and collaborating with BEESOU on future creative initiatives.
Following the final at Pérola Rooftop Cocktail Bar, guests were also invited to continue the celebration with a special takeover from Lab 22 at JOIA Rooftop, extending the spirit of the BEESOU Hive Challenge beyond the competition itself and into the wider bar community.
The BEESOU Hive Challenge continues to celebrate a more conscious future for hospitality, championing creativity, flavour, and purposeful drinking culture, all rooted in one shared mission: #SaveTheBees.
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