End-to-end beverage consulting, led by Majken Beck-Bailey
Wine, cocktails and non-alcoholic programmes built for the world's best restaurants.
Majken Bech-Bailey
One of the most respected wine voices in hospitality, Majken brings decades of experience designing beverage programmes for leading restaurants and groups. Her work spans the full beverage offer — wine, cocktails and non-alcoholic — and the training that makes a programme run on the floor, not just on paper.
A complete beverage programme, built around your venue
Wine lists
Bespoke wine programmes developed for your concept, price point and clientele. From a tight 30-bin list to a flagship cellar.
Cocktail menus
Signature cocktails developed end-to-end — concept, formulation, costing, service. Tied directly into Foodlab's production capability for venues that want to scale a signature drink.
Non-alcholic programmes
A serious, considered non-alc offer — not an afterthought. Pairings, signature serves and house-made options that sit alongside the wine and cocktail lists with equal weight.
Training & pairing
Staff training on service, pairing, storytelling and confidence. Wine pairing menus designed for set tasting menus or à la carte service.
From the cellar to the bottle
Most consultants stop at the recommendation. We don't. Because Foodlab also develops, produces and bottles cocktails, your signature serves can move from a creative session with Majken to a finished, scalable product — without changing supplier. One team. One standard. From the first sketch to the last pour.
Discover
Bespoke wine programmes developed for your concept, price point and clientele. From a tight 30-bin list to a flagship cellar.
Design
Signature cocktails developed end-to-end — concept, formulation, costing, service. Tied directly into Foodlab's production capability for venues that want to scale a signature drink.
Train
A serious, considered non-alc offer — not an afterthought. Pairings, signature serves and house-made options that sit alongside the wine and cocktail lists with equal weight.
Scale
Staff training on service, pairing, storytelling and confidence. Wine pairing menus designed for set tasting menus or à la carte service.
Restaurants, hotels and hospitality groups — from new openings building their offer from scratch, to established venues looking to elevate, reposition or operationalise their beverage programme.
We came for a wine list and left with a complete beverage programme. The signature cocktail she developed is now bottled by Foodlab and serves across all our sites.