Ontrade Progress Issue #40

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Venue of the month Find out why Void Acoustics was the only option for Mansion Nightclub Pages 23-25....

Get prepared 87% of consumers with food allergies or intolerances will feel more confident in pre-packaged food out of home once Natasha’s Law is in place Pages 07-09....

Calum Mackinnon We interview the Co-Founder behind the social entertainment concept Sixes on pages 28 & 29.

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

a taste of the tropics Please contact the Signature Brands team at info@signature-brands.co.uk to stock Old J Pineapple in your venue.

Reject the Humdrum, Rediscover Rum with the Old J Range @OldJSpicedRum

ISSUE 40 | Editor’s Letter

Hello After a good ol’ fashioned British summer, that lasted approximately all of three glorious days, early July is set to bring about nothing but rainy misery. In many ways, reflecting on the stringent rules set about in early April, many venues have ended up being overly prepared for this incumbent cold weather. Fortunately, this means heaters have remained on and awnings rolled out in preparation - meaning that not too many potential customers have been lost.

The rise of the Delta variant across the UK has been another hard blow for hospitality. The delay of the original late-June ‘freedom day’ being pushed back means that the struggle continues though. Walking through London recently, I felt remorse for some of my favourite establishments who simply won’t be reopening their doors - shout out to Bubbledogs and Tibits - you will be sorely missed!

And now a new wave of uncertainty threatens to uproot us with the severe staffing shortage that has seen La Gavroche stop its famous lunchtime offering, and closed The Century Club for six weeks!

But we move ever forward to a hopeful tomorrow and we keep reporting on all the industry good stuff - including our cover feature, an interview with Calum Mackinnon, co-founder of Sixes Cricket Club. We discuss where his serial entrepreneurial spirit arose and unveil his latest venture on page 28.

In this month’s chef interview, we speak to Nina Matsunaga, head chef and co-owner of the Black Bull, Sedburgh. On page 34, she discusses her culinary history, experiences of the last year and gives us a very special recipe!

Enjoy this issue on Ontrade Progress, and we hope the future gets brighter with each issue.

Mya Medina Editor-in-Chief Ontrade Progress magazine

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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals.

Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.

Our team

Published by:

Director Ryan Bunce Creative Director Richard Day Editor Mya Medina Account Manager Ash Gadd Subscriptions Anna Stevens Online Manager Danny Allen Accounts Natalie Taylor

Iconative Ltd. Unit 32 Maple Leaf Manston Business Park Ramsgate Kent, CT12 5GD www.iconative.co.uk

contents

ISSUE 40 | Contents

www.ontradeprogress.com 4

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ISSUE 40 | Contents

07

10

12

Preparation for Natasha’s Law

Last Orders

Four reason why...

Research shows 87% of consumers

Pub is The Hub launches call to action

...mobile Order & Pay can ease the

with serious food allergies or

poem and new guide to encourage

pressure of team shortages.

intolerances will feel more confident in

publicans to help call ‘Last Orders

the content of pre-packaged food.

for Loneliness’.

16

18

20

Coffee you can’t live without

The Multiplex albi

In the Mix with Signature Brands

Sure, you’ve tried a house blend. But

The Multiplex albi – Delivering

Resident mixologist Murray is

have you ever tried a Palace Blend?

Profitable, Post Mix Beverages from

back with a new creation to inspire

Compact Spaces.

your taste buds with Old J Pineapple Spiced Rum.

23

28

32

Mansion nightclub houses Void Acoustics

Cover Story: Cricket nets

Young Chef, Young Waiter 2021

Opening of the refurbished Mansion

Mackinnon - Co-founder of Sixes

Young Chef Young Waiter 2021

nightclub was met with eager

Cricket Club.

Final to be hosted by the UK at

See our Interview with Calum

anticipation in the city of Liverpool.

34 British Lion Eggs: Get Cracking Ontrade Progress chats to Nina Matsunaga, head chef and co-owner of the Black Bull, Sedburgh, to discuss

Expo 2020 Dubai.

40 Government Help & Advice Get all the latest updates about what government help and advice is available to the hospitality sector.

Have you got story to share, why not send it to us to spread the word?

Send it to: editor@ontradeprogress.com

British Lion eggs, her culinary history and thoughts on the future.

5

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ISSUE 40 | News

RESEARCH

Getting prepared for Natasha’s Law CGA Research conducted on behalf of Access Hospitality shows that 87% of consumers with serious food allergies or intolerances will feel more confident in trusting the content of pre-packaged food out of home once Natasha’s Law is in place.

Download the eBook today! https://www.theaccessgroup.com/en-gb/hospitality/resources/natashas-law/a-guide-for-hospitality/#blogcontent

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ISSUE 40 | News

The legislation comes into effect on 1st October and requires that all food prepared and packed on the premises where it is sold or offered must have ingredients labelling with allergens clearly emphasised. It is being introduced following the tragic death of Natasha Ednan-Laperouse who suffered a fatal allergic reaction to a pre-packed baguette.

The survey showed that 39% of British consumers have some form of dietary requirement and over one in seven consumers (15%) with serious food allergies or intolerances feel that they can’t trust the food they eat out of home. Nearly two thirds of this group (61%) are likely to purchase “food to go” ‘more’ or ‘much more’ frequently than they did previously once Natasha’s Law is in place, so operating procedures should not only be compliant but communicated clearly to improve confidence and trust and attract this important customer base.

The research was shared in a webinar to help operators understand and implement the adjustments to operating practices that are required.

Hosted by Henry Seddon, managing director of Access Hospitality, the webinar also includes clear advice on the details of Natasha’s Law from the Food Standards Agency (FSA), supply chain procedures from BidFood and the role of technology in implementing changes consistently and safely and is now available to watch on demand.

Henry Seddon commented “Although 39% of British consumers have dietary requirements, 88% of people will personally feel the benefits of Natasha’s Law, or know someone who will.

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ISSUE 40 | News

It therefore makes good business sense for anyone involved in the production and sale of pre-packaged food to be absolutely clear on their responsibilities and share that certainty with customers.

“Consumers with a serious food allergy or intolerance will spend, on average, £94 a month drinking or eating out, compared to an average monthly spend of £76 by non-allergic or intolerant consumer, highlighting how valuable their custom is to the market. The advice provided by the FSA in the Access Hospitality webinar clarifies exactly what is included in Natasha’s Law, with some practical examples, and we explore how technology can make compliance and communication a seamless process along the supply chain.”

The Access Hospitality webinar – Getting ready for Natasha’s Law – forms part of a wider support hub offering free resources, including a factsheet and guide to preparing for the law, that is available for all out of home operators at https:// theaccessgroup.com/allergens

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ISSUE 40 | News

CAMPAIGN

Last Orders

Pub is The Hub launches call to action poem and new guide to encourage publicans to help call ‘Last Orders for Loneliness’.

Join Inn – Last Orders for Loneliness campaign Pub is The Hub launches a new call

The poem is inspired by Pub is

to action poem and advice guide for

The Hub’s ‘Join Inn – Last Orders

Call Last Orders for

Loneliness Awareness Week, which

for Loneliness’ campaign, www.

Loneliness: Poet David

ran from Monday 14th June, until the

pubisthehub.org.uk/join-inn-last-

Attree hopes his poem

following Friday. The idea is encourage

orders-for-loneliness/, supported by

will encourage other

more publicans to think about how

Heineken, which builds on the not-for-

publicans to ‘Join Inn’ to

they can help tackle loneliness in their

profit organisation’s community services

help combat loneliness

local areas.

work. The campaign aims to engage

in their local areas.

and support publicans to help people Titled ‘Call Last Orders for Loneliness’,

living in their local area to become

the poem has been written by poet

better connected, helping them to feel

David Attree and has been produced

less isolated and therefore less at risk of

in partnership with INN CROWD, the

experiencing feelings of loneliness.

national arts project supported by Arts Council England, whose work

Watch the poem here: https://www.

includes working with publicans to

youtube.com/embed/CQlb27qWhx0

help them alleviate social isolation in their communities.

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ISSUE 40 | News

Never has tackling loneliness been more important David Attree, a regular poet on BBC

to someone’s day and connecting with

Sharon Herron, publican at Stonegate

others in their local area that can help

Pub Partners pub The Keel Row, in

identify and engage people to ‘join inn’

Seaton Delaval, Northumberland, who

at their pubs.

helps support and connect people

Radio’s Upload, said: “Following the Covid-19 lockdowns it has never been more important to help reconnect people feeling lonely, isolated and

in her community at risk of social New ‘Creating Connections’ guide

isolation, said: “It makes me feel good when I lay in bed at night that I have helped make a difference to

disconnected. I hope my poem

To support publicans Pub is The

someone’s day. Just little things can

inspires more publicans to encourage

Hub has launched a new ‘Creating

have such a big impact on someone

people to ‘Join Inn’ through their pub.”

Connections’ guide offering tips on

who is feeling lonely or sad.”

how they can reach out and promote Research in Heineken’s ‘Open Arms

connection within their communities.

Report’ by Loughborough University

Get the free guide here: PiTH-Join-Inn-

on the role pubs can play in tackling

CC-FINAL.pdf (pubisthehub.org.uk)

loneliness found that 64% of those

Show time: offering opportunities to ‘Join Inn’ Arts project INN CROWD is

surveyed felt their local pub was one

Another guide offering publicans ideas

supporting this Loneliness Awareness

of the main places people living in the

on how to tackle loneliness is also

Week campaign from Pub is The

local area can socialise.*

available here: PiTH-Join-Inn-Guide-

Hub, highlighting how offering live

JAN21.pdf (pubisthehub.org.uk).

performances are a good way for

Mick Dore, publican of Young’s

publicans to diversify and attract locals

pub The Alexandra in London’s

Deborah Kemp, Pub is The Hub’s

Wimbledon, encourages people

Ambassador for Loneliness, said: “We

who may be at risk of social

appreciate publicans have lots on

INN CROWD’s Dawn Badland, said:

isolation to connect with others at

their plates at present as they rebuild

“Our feedback from publicans, who

a weekly ‘MeetUpMondays’ group

their businesses after the Covid-19

host our tailor-made shows for pub

- https://ruralcoffeecaravan.org.uk/

lockdowns. But this Loneliness

audiences, is that coming along

meetupmondays-home/

Awareness Week we ask them to

enables local people who are more

just start thinking about the invisible

isolated to increase their involvement

Dore said: “If a pub isn’t there to

pandemic still out there of local people

in their community, as everyone

help with loneliness, I can’t think

suffering isolation and feelings of

who attends now has something in

what it is there for. Events like our

loneliness. With a little help and support

common and something to chat about

‘MeetUpMondays’ make a real

many would welcome and benefit from

which helps to create connections and

difference to people. We really enjoy

regular social interaction and activities

friendships.”

hosting them too.”

on offer at their local pub.”

Resources available to help

Publicans as ‘community

‘Join Inn’

connectors’

The ‘Join Inn’ campaign seeks to give

She adds: “Publicans, as natural

publicans tools, ideas and contacts

‘community connectors’, are so

to help them tackle loneliness in their

well-placed to help tackle the ever-

local areas.

growing issue of loneliness in their

to join in at pubs

communities. Publicans who have Getting involved in the ‘Join Inn – Last

already ‘joined inn’, say it has not only

Orders for Loneliness’ campaign isn’t

had a positive impact on the people

about publicans having lots of tasks

they have helped, but it has also been

to do, it is about simple actions and

beneficial for business too, with people

behaviours that can make a difference

viewing their pub more positively.”

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ISSUE 40 | On tech

ADVICE

Four reasons why... ...mobile Order & Pay can ease the pressure of team shortages.

With restrictions easing, customers

Here are four reasons why restaurant

are excitedly returning to their favourite

business’ should consider mobile

restaurants. Yet, nine in ten operators

Order & Pay to support any current

predict issues with recruitment at

staffing shortages:

a time which is essential for our industry’s recovery. So just how do you meet this return of demand while operating with a smaller team? Mobile Order & Pay solutions are a costeffective way to support the current skilled staff you have to deal with peak periods whilst also helping you to maximise sales.

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ISSUE 40 | On tech

1

Reduce admin tasks for current staff

2

Reduce wait times for happier customers

3

Allow staff to focus on the experience A recent study shows that almost half (45%) of hospitality businesses believe consumers want an enhanced

When a restaurant is short of staff,

experience when eating and drinking

the whole chain breaks down, leading

out post-pandemic. With a reduced

to poorer service, longer wait times

team rushed off their feet, the time

Mobile Order & Pay takes care of a lot

and unhappy customers. This can

spent creating a guest experience

of the admin side of a shift. From taking

have an impact on a restaurant’s

through engagement can get lost.

orders at tables, processing payments

reputation in the long run and reduces

or taking telephone orders for

loyalty. Mobile Order & Pay allows the

By entrusting the facilitation of

takeaway. In fact, balancing takeaways

customer to control when they want

payments and the manually taking of

with table service is a great way to

to order, removing the time spent

orders to software, the time shaved

increase sales and diversify, but it can

waiting for a staff member to become

off each of these steps can see the

put pressure on staff members’ time.

available. In addition, due to staff not

average member of front of house

One staff member could be lost from

having to be involved in the ordering

staff increase productivity to the

the front of house for up to an hour

and payment process, their focus is

equivalent of adding an additional 3

taking phone calls for 20 takeaway

shifted to quick delivery of orders to

hours to their shift! This means those

orders. With technology those orders

maximise sales. Onvi operators have

businesses with a reduced headcount

could be processed in seconds.

seen around a 30% uplift in sales

can continue to offer excellent

compared with manual ordering.

service, freeing up staff to focus on

Less admin makes for freer staff to

the experience. They can spend time

focus on delivering a quick and friendly

explaining the dish of the day, for

service. After a long shift, there’s often

example, or perhaps recommending

a gut sinking feeling that, along with

a favourite drink or explaining the

setting up for the next day, there are

backstory to the business. All will make

all the receipts to process and stock

for a personal touch which will create a

takes to file. A mobile Order & Pay

memorable experience for guests.

solution with high quality back-office software and POS integration will manage this all digitally, making for a smoother end of service.

13

ISSUE 40 | On tech

4

There is a hefty bit of admin involved

Mobile Order & Pay is arguably the

when hiring more staff, but with mobile

most cost-effective way to continue

Order & Pay, you can make the most

trading with reduced team sizes. It

of supporting the staff you have and

removes the need for staff to take

remove excessive time spent sourcing

orders and facilitate payments. By

and training new team members.

entrusting these aspects of the

Mobile Order & Pay can easily slot

customer journey to software, the

into your team, and depending on the

average member of front of house

current set-up, the technology can be

staff sees an increase in productivity

in place within just one day.

equivalent to adding an additional 3

Invest time in current staff satisfaction and retain valued team members

hours to their shift! This means those Ensuring current staff are properly

businesses with a reduced headcount

supported and pressure is alleviated

can continue to offer excellent service,

is hugely important during the staff

and those with a burgeoning team

shortage. In the long run, this leads

can free up staff to focus on aspects

to improved satisfaction, helping to

benefiting from a human touch.

retain great staff for longer. Having more experienced staff makes for a

Mobile Order & Pay not only alleviates

much more efficient business, so this

the pressure teams are under but

retention is key.

also meets the demands of today’s consumer. Those who have used

Here’s some commentary from

an excellent solution have well and

co-founder and CEO at Onvi, Prask

truly embraced the benefits of quick

Sutton, on how mobile Order & Pay

ordering and instant payments. They

can support operators:

don’t want to go back to the old way of doing things. Our research shows

“Staff shortages come as a bitter blow

64% of people plan to continue to

as the hospitality industry starts to

use mobile Order & Pay as their

get back on its feet—another setback

primary payment channel in pubs and

during a period crucial to its recovery.

restaurants post-pandemic. And when

Rising staff costs to maintain talent,

you equate that to the UK population,

when combined with increased

that becomes a mind-blowing 42

business rates and rents, and high-

million people!”

commission models from delivery aggregators, makes it almost impossible for smaller businesses to find the extra funds required to manage this labour shortage.

14

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ISSUE 40 | From bean to cup

Coffee you can’t live without Sure, you’ve tried a house blend. But have you ever tried a Palace Blend?

The Palace Blend is what Fireheart

A fireheart coffee stalwart,

Available as coffee beans or as

Coffee are all about. Where others

available all year round

pre-ground house blend coffee

further in bringing you the freshest

Living coffee means coffee that is

We recommend buying Palace Blend

beans and grinds, during their peak

fresh, seasonal and roasted to order.

as a whole bean blend as it affords

seasonality and always ethically

In line with this ethos, Fireheart’s

the most flexibility when it comes to

sourced. Coffee excellence, straight to

Palace Blend components rotate with

your preferred brewing method as well

your door.

the seasons to ensure the best flavour

as optimum freshness. Alternatively,

throughout the year.

Palace Blend is available in the

provide good coffee, they go one step

following types of grind:

That’s why where other roasters provide a house blend, they provide a

Coffees in their Palace Blend are

Palace Blend.

expertly selected to ensure the flavour

• Coarse - Ideal for cafetiere or

remains consistent, striking the perfect

French press aficionados. Leave

Whether your customers enjoy a flat

balance between body, sweetness

your coffee grind to brew for about

white with their breakfast or a long

and acidity, no matter the season. So

four minutes before plunging and

black in the afternoon, this coffee

Palace Blend lovers need not fear!

resist the temptation to stir the

blend is simply exquisite. With taste notes of dark chocolate, morello

coffee for best results!

• Medium - Is there something more

cherry and candied orange, Palace

cathartic than drip-brewing your

Blend has rapidly become a stalwart

coffee with a V60? Not only does it

of the Fireheart community.

yield a tasty cup of coffee but, for the 2-3 minutes it will take you to prepare it, you will look good doing it.

• Fine - The coarseness of choice if you enjoy using an AeroPress, or an Espresso machine. Get that pure, almost undistilled, explosion of flavour with every cup.

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Website:

ISSUE 40 | In the mix

PRODUCT

The Multiplex albi The Multiplex albi – Delivering Profitable, Post Mix Beverages from Compact Spaces.

The Multiplex albi range of stylish,

drinks, the Multiplex albi range

compact and profitable drinks

allows operators to meet customers’

dispensers is quick and easy to install

needs for better-for-you drinks, even

and is turning drinks dispensing on its

in smaller locations where there is

head. With options for still drinks (albi

limited space for chillers and storage

Still), carbonated drinks (albi Carb) or a

of finished drinks. With its post

combination (albi Flex), the countertop

mix technology delivering accurate

chiller and soft drinks dispensers

and anti-tamper syrup control, the

deliver premium post mix beverages

Multiplex albi range dispenses a

from one small unit, as well as chilled

consistent drink which can be set from

still or carbonated water.

4:1 through to 10:1 ratio for a delicious ‘freshly made’ taste. Utilising standard

From sparkling flavoured water(s)

Bag in Boxes (BiB), connectors and

and juices to traditional carbonated

fittings, its speedy installation requires

beverages, the Multiplex albi drinks

no back-room equipment or python,

dispensers offer an easy push to

just mains power and water (plus CO2

pour feature which reduces waste

for carbonated drinks) to be able to

and is easy to wipe down and keep

deliver premium beverages and chilled

clean. Targeting the trend for healthier

water at the push of a button.

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ISSUE 40 | In the mix

Steve Hemsil, Sales Director UK &

in post mix syrups. They offer an

Ireland at Welbilt believes the Multiplex

extensive range of flavours including

albi models will offer significant

traditional favourites and new and

benefits to operators, “This is a really

innovative options. Alternatively, they

clever drinks dispenser option that is

offer bespoke flavours by request

just perfect for operators who have a

for competitor standout (volume

small counter top and want to offer

dependent). To really make the range

premium, healthier soft drinks that are

easy to use, the CO2 cannister can be

highly profitable. The Multiplex albi

sourced locally or via BOC and their

range is ideal for a small café or bar,

online ordering system. These two

or for a leisure business with food and

features make the Multiplex albi range

drink kiosks, or even for office use.

incredibly user friendly, and easy to

Its compact footprint and easy set up

use for any operator looking to install

make it a great partner for a business

leading edge drink dispensing.

looking to leverage sales and profit, and offer customers a healthier, freshly

Profitable and Eco Friendly – 4x 10Ltr

mixed, chilled soft drink. We’re going

BiBs is the equivalent of approximately

to be offering installation included in

720 (330ml) serves, and one CO2

the price, which makes this the perfect

cannister produces over 3,000

introduction to the benefits of post mix

servings – saving time as well as

drink dispensing over stocking lots of

making the range eco-friendly. The

glass or plastic bottles, and with its

Multiplex albi dispensers also offer

environmental attributes, it ticks a lot

lower energy bills, with up to 30%

of boxes for an operator.”

energy reduction Vs packaged goods chillers (based on a single door chiller).

The Multiplex albi delivers three key operational benefits to smaller cafes,

Lean – Dimensions that are suitable

bars and retailers who are now able

for small spaces open up a range of

to consider soft drink dispensing for

possibilities for a business looking

their business:

to maximise their soft drink offering.

Sleek and sophisticated, the Multiplex

User Friendly – Easy to use with 4

albi dispensers fit into any décor

buttons, low maintenance cleaning,

and are a premium and professional

and a quick and easy installation.

looking range.

The Multiplex albi dispensers require a simple BiB change, saving labour

“We’re expecting big things from the

and time compared to restocking a

Multiplex albi range.” explains Steve,

fridge with finished product/bottles.

“A compact and sleek unit that is easy

The BiBs can be sourced locally or

to use and offers good environmental

via Simpsons Beverages, specialists

benefits. It really is a game changer for drinks dispensing for smaller spaces.”

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ISSUE 40 | In the mix

RECIPE

Pineapple Tangfastic Resident mixologist Murray is back with a new creation to inspire your taste buds. This time he’s been in the lab working with LWC’s Signature Brand drink, Old J Pineapple Spiced Rum and has created something we’re all quite fond of that just might find its way on to your cocktail menu.

Ingredients:

Method:

• 5 lime wedges

Step 1: Take a tall cocktail glass of

Step 4: Fill the glass close to the brim

• 1/2 teaspoon of brown sugar

your choice and muddle the lime

with crushed ice

• Pineapple Spiced Rum

wedges and half teaspoon of brown

• Ginger Beer

sugar till liquid

Step 5: Top up with ginger beer

Step 2: Half fill your glass with

Step 6: Garnish with a pineapple leaf

• Pineapple leaf for garnish crushed ice and pour 50ml of Old J Pineapple Spiced Rum Step 3: Stir with spoon till mixed well

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a taste of the tropics Please contact the Signature Brands team at info@signature-brands.co.uk to stock Old J Pineapple in your venue.

Reject the Humdrum, Rediscover Rum with the Old J Range @OldJSpicedRum

SCULPTED SOUND, AESTHETIC PRECISION

Whether you need to play background music in smaller bars and restaurants, or fill a larger space with a main sound system, there’s a Venu V2 loudspeaker to cater to all needs.

Hear. Feel. Connect.

ISSUE 40 | Venue of the month

Mansion nightclub houses Void Acoustics The city of Liverpool has a long-standing history for its vibrant nightlife and club scene. And so the opening of the refurbished Mansion nightclub was met with eager anticipation and much hype by locals and tourists alike in early Autumn 2020.

Owners Dean Jones, along with DJ’s

Mansion is a house and tech house

David Whelan and Mike Di Scala

nightclub, with a capacity (in usual

“We are focussed on a

(better known and DJ duo Camelphat)

times) of 1,000. It has been designed

VIP clientele and with

are familiar with making sure they

as a multi-purpose venue spanning

so many options for our

match, or, more often exceed the

two floors with two mezzanine

target audience in the

expectations of their audiences, and

balconies and VIP booths, a terrace

city we had to make sure

so their discerning choice of sound

and several dancefloors. These various

our offer was second to

system for the refurb was made with

spaces collectively offer capacity for

none” expands Mike.

an enormous amount of input and

product launches, conferences and

“We are familiar with

plenty of consideration. “As DJs one

private parties as well as regular club

Void sound systems and

of the favourite sound systems we

nights. The club had closed in January

after lengthy discussions

perform with are Void systems and so

2020 with a planned refurb expected

with our installer the

we wouldn’t have chosen any other

to take place in time for re-launch in

decision ultimately came

brand for our own club” confirms Mike.

April 2020. Sadly the re-opening was

down to only one option –

delayed until August 2020 which was

Void Acoustics.”

then met with even more excitement and anticipation.

23

ISSUE 40 | Venue of the month

“First off we chose Void for the quality

Gary explains that the system choice

of the sound and secondly we knew

was entirely down to the trio of owners

the style of speakers would suit the

of Mansion. “I’ve got a longstanding

refurbishment perfectly with the sleek

relationship with Void, and the team

futuristic styling – especially once we

are always a complete pleasure to

knew we could pick the finish to blend

work with. And the venue owners

seamlessly with the rest of the décor”

wanted Void from the get-go – no

continues Mike’s DJ partner Dave.

question. So it was a perfect marriage.

I spoke at length with the Mansion

The management team worked

team about which Void products to

collaboratively with renowned Void

specify, how best to deploy them to

installer SA Acoustics Design. SA

match their requirements and how to

Acoustics is owned by Gary Martin

overcome the building and installation

who has a depth knowledge of Void

challenges. And the Void team were in

Acoustics having owned and installed

the background to help and support

Void systems since the mid 2000s.

every step of the way.”

“We opted for Gary and his team given their vast knowledge and experience

The overall sound system at Mansion

of Void systems because we wanted

includes a combination of Air Motion

the very best for our clientele” explains

V2 and Airten V3 speakers, combined

fellow director of Mansion Dean Jones.

with Stasys XV2 subwoofers and

“Not only are Camelphat regularly

Bias Q5 amplifiers. The project had

using Void systems for their sets, but

a rapid turnaround from initial brief to

I part-own another venue - XOXO

the commencement of the installation

Nightclub in Liverpool - which has a full

in the early part of 2020. “There were

Void Airten system and so I’m also well

a couple of challenges we met along

versed with the quality and dynamic

the way,” explains Gary. “There was

audio delivery of Void systems.”

a new roof design at the venue and so we had to produce custom-made brackets. Luckily I have a background in metal fabrication and industrial refinishing and so we manufactured these in-house”.

24

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ISSUE 40 | Venue of the month

Another key challenge was the colour

And the trio of directors of Mansion

customisation of the loudspeakers,

were thrilled with the initial response

as explained by Void Sales Director

from their clientele in the regrettably

Mike Newman. “We are able to offer

short time the club has been operating

the majority of our product range

since it was opened. “The outcome

in custom RAL colours. This is a

and response we have had to the

very popular option for many of our

audio system could not have gone

customers, enabling them to create

better” smiles venue director Dean.

visually striking audio systems and

“From the crisp quality sound which

providing a USP for Void systems. We

the customers are loving, to the

offer colour customisation on all our

amazing feedback from our resident

fibreglass products alongside other

and guest DJs. My co-directors

customisation features as well. So,

Camelphat have said it’s one of

the customer can really feel a personal

the best sounding systems they’ve

service on our products.”

heard and played on, which is a huge relief on a personal basis” he grins.

Gary continues “We needed to reflect

“2020 was completely stop-start and

the architect’s design and colour

immensely challenging for us, as it has

palette. Therefore, I created a one-off

for the entire night-time economy and

custom formulation in our workshop

although we were able to open again

in the knowledge that I’d therefore be

briefly in December before this latest

able to provide the very specific colour

lockdown, we are once more closed

finish for the Void speakers. Once

again. We hope everything is back to

I had achieved as perfect a match

normal again very soon and for our

as possible, and in order to achieve

VIP clientele to walk onto a packed

the tight timelines of this project, this

dancefloor with the music pumping,

custom paint work was done in-house.

and be reminded of all the feelings and

It was a collaboration with the venue

emotions that a vibrant nightlife brings.

owners and the team at Void at every

We cannot wait!”

step of this colour matching process.”

25

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ISSUE 40 | Mine’s a pint

SUSTAINABLITY

Packaging solutions Greiner Packaging introduces new, sustainable r-PET cups for beer and other drinks.

“As a plastic packaging producer,

“Recycled PET (r-PET) is ideal

Greiner Packaging has taken a

for a dedicated recycling stream,

close look at the background to the

accommodating environmental,

new legal requirements, such as

economic, and social considerations,”

the ban on single-use plastics in the

says Lucian Ocos. “Mechanical

EU and the marking requirement for

recycling of r-PET works well and is

single-use beverage cups from July 3,

extremely efficient. In addition, we can

2021,” says Greiner Packaging Sales

expect chemical r-PET recycling to be

Director Lucian Ocos. “Our new r-PET

possible starting in 2025, which will then

beer cups are another sustainable

provide an even higher purity level.”

solution that addresses these legal changes effectively.”

Greiner Packaging’s new plastic beer cup is currently made from 100%

Mechanical recycling of polyethylene

recycled PET (r-PET), but can be made

terephthalate (PET) is already a viable

with 30 to 50% r-PET if requested

option thanks to the high degree

by a customer. The cups make an

of purity and the material streams

appealing visual impression thanks to

available. And in the future, this cup

attractive printing options – plus, they

concept will also potentially allow

are ideally suited for embossing the

for a dedicated recycling loop – for

required EU markings during mass

instance, at events.

production. Greiner Packaging has already produced an initial series of sample batches.

27

ISSUE 40 | Cover story

PROFILE

Cricket Nets Interview with Calum Mackinnon Co-founder of Sixes Cricket Club.

For those that don’t know

Tell us about a difficult time in

you. Tell us a bit about

your entrepreneurial journey.

yourself and how you got to

How did you overcome it and

where you are today.

what advice would you give to others in the same situation.

I used to own bars and nightclubs in Scotland before starting Mac and Wild

There are always highs and lows

with my fellow Scot, Andy Waugh in

when you own your own business

2014. We started moving into social

and I recall ages ago I was having

entertainment and launched a virtual

a tough time and my mum actually

hunting simulator concept called

said to me that if can’t deal with

Smoky Barrels and more recently

problems in a positive manner, then

the world’s first social entertainment

I should probably work for someone

cricket venue, Sixes cricket Club.

else. I then started viewing problems as simply opportunities to grow and learn and prosper. I also think having a business partner is hugely important and would encourage entrepreneurs to partner with someone to share the burdens and excitements with.

28

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ISSUE 40 | Cover story

The hospitality industry has been challenged hugely over the last 18 months can you tell us how it’s been for you.

We unfortunately lost a couple of our Mac and Wild sites and our Smoky Barrels site but through lockdown we launched 2 new businesses - one with a partner, Ed Jones, called restaurant kits (www.restaurantkitsuk.com) and of course, Sixes Cricket Club. We have two Sixes sites in London already and have a third opening in Manchester this summer. There are now a lot of opportunities for passionate operators with good concepts and I am really proud at how entrepreneurial our industry has been in the face of adversity. So the last 18 months has been a rollercoaster ride with highs and lows and lots of learning experiences.

Restaurants are now thankfully allowed to reopen, how do you see the next year mapping out for the hospitality industry? What trends can we expect?

I think that social entertainment and competitive socialising brands will do very well as people look more and more for experiences and not simply just food and drink. I am also excited to see how restaurants further try and monetise their brands and connect more with their consumers, whether this be through delivery or restaurant kits at home.

What are your future plans?

We plan on opening 30 Sixes Cricket Clubs in the UK in the next 5 years, launching our Smoky Barrels concept in the US at the end of this year and hope to support Restaurant kits on their journey as much as possible.

29

ISSUE 40 | News

Hard times ahead Struggle continues for the hospitality and catering industries, but Job market remains defiant in the week after Government postpones lifting of lockdown.

Just a week or so after lockdown

At the other end of the scale, jobs

Biggins continues: “Glimpses of

restrictions were due to be lifted,

posted in the much talked about

normality elsewhere, with increased

the latest data from the UK’s leading

hospitality sector dropped by -15%,

numbers allowed to attend the various

independent job board, CV-Library,

as did roles in education. Public sector

sporting events currently taking place

reveals that the job market held

vacancies dipped by -14%, whilst

in the UK and Europe are contributing

surprisingly steady in the week

catering and the automotive and

to the sense of hope that this really

following the announcement that

aerospace industry experienced an

is the last pushback and the UK

restrictions would remain in place due

-8% decline.

economy is on the cusp of a sustained

to the impact of the delta variant of COVID-19.

period of growth.”

Job seekers seemed to take the news well and overall applications to jobs,

Overall, job postings fell by a marginal

since 15th June, rose +2.4% when

-1.8% since the announcement

compared to the previous week.

was made and is up +16.9% when

Applications to jobs in marketing

compared to the same period

rose by the highest percentage

last month.

(+23%). Other industries with boosted applications were: management +13%,

However, industry breakdowns

customer services +9%, distribution

highlighted the huge variations since

+6% and hospitality +5.5%.

the news that lockdown restrictions would remain in place. Jobs posted

Lee Biggins, CEO and founder of

in management rose +23% week on

Resume-Library comments: “Many

week, electronics positions were up

people will be surprised to see how,

+21%, retail jobs spiked by +20%,

despite the obvious disappointment,

medical/pharmaceutical/scientific grew

both UK businesses and job seekers

by 18% and marketing jobs were up

have responded positively to the delay

by +15%.

in the lifting of restrictions.”

30

www.ontradeprogress.com

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ISSUE 40 | On the plate

FOOD

Young Chef, Young Waiter Young Chef Young Waiter 2021 Final to be hosted by the UK at Expo 2020 Dubai.

Thanks to a new partnership with the

The Young Chef Young Waiter of the

Department for International Trade,

Year competition, in association with

Young Chef Young Waiter 2021 will

UKHospitality and the Restaurant

be stepping up to a global audience

Association, has been honouring the

this year, taking 20 UK semi-finalists

best young chefs and waiters in the UK

to battle it out with the UK Pavilion at

since 1979. It highlights the remarkable

Expo 2020 Dubai in the UAE.

skills of the finest young professionals building their careers in the industry.

They will be joined by judges including

Past winners include Raymond Blanc

Michelin star chef Theo Randall,

OBE, Heston Blumenthal OBE and

Theo Randall at the InterContinental

Angela Hartnett MBE.

and Simon King, Founder of Igniting Hospitality as well as COO Richard Caring Group.

32

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ISSUE 40 | On the plate

Expo 2020 Dubai will provide a

Robert Walton MBE, president of

global platform to showcase British

the Restaurant Association and

innovation, creativity and collaboration

founder of The Nth Degree, Global

across the six months, from students

comments: “As the past Chairman of

and families to celebrities and heads

the competition from 2006 to 2012, I

of Government. Under the UK’s

was delighted to relaunch the Young

participation theme ‘Innovating for a

Chef Young Waiter concept and give a

shared future’ the topic of how we

new generation a fantastic opportunity

utilise technology and innovation to

to excel in the hospitality industry.

grow, consume and provide food

Young Chef Young Waiter in 2019 and

sustainably will be a key point of

2020 exceeded all of our expectations

discussion across the six months.

and were a spectacular success.

Our ambitions for this competition

The Young Chef Young Waiter

are global and it is thanks to our new

awards ceremony will take place in

partnership with the Department for

the stunning UK Pavilion, produced

International Trade that Young Chef

by Avantgarde and designed by Es

Young Waiter and our 20 UK semi-

Devlin. Previous UK pavilions at World

finalists, who will be aged 26 and

Expos have featured menus from

under, will be travelling to Dubai this

some of the UK’s top chefs, including

year. This is a huge step for the future

Tom Aikens, Angela Hartnett, Ken

of the hospitality industry and is the

Hom and Tom Kitchin.

perfect opportunity to showcase British creativity and talent, plus expose the

Joanna Crellin, Senior Responsible

semi finalists to a world stage. We

Owner for the UK at Expo 2020

can’t wait for entries to open and to

Dubai, comments: “This is a

meet the next round of contestants.”

fantastic opportunity for the talented contestants of Young Chef Young

Further opportunities to be involved

Waiter to demonstrate their ability on a

in the UK programme at this major

world stage. The UK Pavilion at Expo

world event are still available. Further

2020 Dubai will showcase some of

information on sponsorship, exhibiting

our future stars within the food and

or showcasing innovation in hospitality

hospitality industry – a sector where

and catering can be found at:

we have a proud history of excellence

great.gov.uk/expo2020

and innovation.”

Key Dates: The 20 UK semi-finalists selected by our expert judges will compete at the Competition Finals in Dubai: Monday 15 November: Semi Final: 10 Chefs and 10 Waiters Tuesday 16 November: Final: 5 Chefs and 5 Waiters Tuesday 16 November: Winners will be announced on the stunning UK Pavilion at Expo 2020 Dubai in the UAE on the evening.

The competition is open to young chefs and waiters under the age of 26 and includes those who may be temporarily unable to work or been furloughed from their present roles due to Covid-19.

33

ISSUE 40 | On the plate

INTERVIEW

Get cracking Ontrade Progress chats to Nina Matsunaga, head chef and co-owner of the Black Bull, Sedburgh, to discuss British Lion eggs, her culinary history and thoughts on the future.

The pandemic and Brexit have both

One such chef using British Lion eggs

seen a nation of introspection; a

is Nina Matsunaga. Matsunaga is

society that is either chosen or forced

the head chef and co-owner of the

to look inwards to examine our own

Black Bull in Sedburgh. She says:

food standards and best practice.

“Customers feel safer knowing that we

While we have always been pioneers

are using British Lion eggs. We get the

of food safety, (in fact, the first British

occasional question asking if our eggs

food law was enacted in 1266 under

are stamped and I’d rather be able to

Henry III), we have had to choose

reassure them that they are.”

our own path since Brexit and as expected, not much has changed in

As a chef, Matsunaga feels reassured

terms of keeping EU law in line with

by the high safety standards. She

now sovereign UK laws.

adds: “They [British Lion eggs] go through rigorous processes and

British Lion eggs, of course, predate

assessments of quality. Working to a

Brexit and make up the rich tapestry

certain standard ensures I don’t have

of why the UK does food safety

to doubt the eggs in the slightest.”

standards so well. Since its launch in 1998, it is likely to have been singlehandedly responsible for the reduction of salmonella in the UK. Under stringent requirements for the British Lion Code of Practice, the highest food safety has been guaranteed.

34

www.ontradeprogress.com

ISSUE 40 | On the plate

These interesting times

The big squeeze

The chef

No restaurant, or chef, has been

It’s unwelcome news that as an

Matsunaga herself has a varied and

able to fully escape the impact of the

industry, the vast majority of hospitality

fascinating culinary background.

pandemic - whether it’s been positive

venues are seeing a serious staffing

“We moved to the countryside

or negative - everyone has been

shortage. Already being a high

after outgrowing our home-based

affected by both Covid-19 and impact

turnover industry, a mix between the

catering business. We thought

of Brexit.

pandemic and furlough scheme - as

having a professional base would

well as people migrating out of big

make things easier. I studied culinary

Asked about how she’s been coping

cities (especially London) - means

arts management at Thames Valley

through the pandemic, Matsunaga

some venues are struggling.

University, where I also did my NVQs

says: “Fairly well. We’ve adapted as the

and then worked in different aspects of

pandemic rumbled along, developing

We ask Matsunaga if the Black Bull

new ideas, exploring new business

is seeing a similar trend. “To a certain

opportunities and ways of coping with

extent we are,” she answers. “But

For her, the future is firmly British. She

the challenges thrown at us.”

more in the fact that we have come

believes the future is “hopefully bright”

out on the other side, and we’ve been

- especially when normality returns,

For Matsunaga, she has seen a direct

very, very busy. It’s like going from 0

and thinks “people will realise that

customer trend on more worldly food

to 100mph in the space of a day. So,

homegrown food in any country is key

trends - with chefs offering to whip up

keeping staff morale high is the main

and that they start appreciating British

dishes from all over the globe. “Maybe

goal and key to maintaining levels of

hospitality and what we have right on

it’s a way of travelling whilst they are

service. We are very lucky that we

the doorstep.”

unable to,” she ponders. “Especially

aren’t as short-staffed as other places.”

the catering industry.”

as the pandemic is well into its second year now. We’ve also seen a rise in interest in quality British produce and its provenance too - that’s something that’s become very apparent.”

35

63 Degree Egg Nina Matsunaga Serves: 1

1. Pod both the peas and broad beans. Blanch for 30 seconds to a

Ingredients:

minute in salted boiling water.

1/8 of a celeriac

2. Shock under cold water.

Beetroot

3. Method for the egg:

1 egg

4. Sous vide (if you haven’t got this

50g frozen peas

piece of kit a zip lock bag in a water

½ shallot

bath does the same job) the hens

1 clove of garlic

egg at 63°C for 45 mins and then

Splash of white wine

cool down immediately in iced water.

6 pea pods 4 broad bean pods

Method: 1. Warm the egg in a pan of warm

Ingredients for the salt dough:

water for a couple of minutes. Crack

250g strong white flour

into a dish or plate.

2 egg whites

2. Warm the vegetables gently in the

100g salt

oven or in a pan and arrange in a

Enough cold water to bind it

nice line or crescent shape on a plate. Place the egg beside it and

Method:

pour over some of the pea velouté.

Mix the salt dough ingredients together and rest the dough for 30

Serve and enjoy!

minutes at least. Roll out the dough and wrap both the celeriac and beetroot in the salt dough and bake at 180°C for 30-45 mins. Remove from the oven. Allow to cool. Crack the crust, let the vegetables cool down and then cut into cubes.

Method for the velouté: Sweat the shallot and garlic until tender and translucent. Add the frozen peas and a splash of white wine. Cover with water just below the peas. Bring to the boil and take it straight off. Blitz with a hand blender or in a blender.

Season with salt and pepper. Cool the pea velouté straight down by either dropping ice packs in it or placing straight in the freezer for 10-15 mins.

36

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ISSUE 40 | On the plate

NEWS

Something new Chef Sally Abé unveils ‘The Pem’, her brand-new restaurant at Conrad London St James.

Chef Sally Abé’s eagerly anticipated new

Sally will be working with long-

restaurant opened on 1st July at the

standing trusted suppliers when it

Conrad London St James. As one of

comes to fresh produce, meat, and

the Capital’s most talented and awarded

fish; people who she knows attach

chefs, Sally’s impact on the London

the same importance to quality

food scene is about to reach new

and sustainability as she does, and

heights at The Pem.

who support smaller producers and maintain traditional methods.

The menu at The Pem displays an elevated style of the food that Sally

Sally’s favourite dishes are included

has become renowned for; it’s more

on her first menu, designed to use the

refined, more considered, and more

best of great British summer produce

sophisticated – yet still retains the fun

which offers so many wonderful

and liveliness that Sally’s guests have

ingredients. Guests can expect the

come to know and love. Sally will be

likes of ‘Poached Native lobster,

building on the foundations of historic

shellfish cream, heritage tomatoes and

British cuisine and celebrating flavours

sweet olive’, a spectacular ‘Roasted

and ingredients that are familiar and

John Dory, with brassicas, lemon,

much-loved but interpreting them in

sauce Choron’, and ‘Black Forest

her own way.

Gateau, chocolate curls, English cherry ripple ice cream’.

38

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ISSUE 40 | On the plate

The restaurant The restaurant name is inspired by

The Pem has been thoughtfully

suffragette Emily Wilding Davison,

constructed with a rosy-hued art deco

whose family used the pet name ‘Pem’

inspired design, with a spectacular

for her, and celebrates generations of

and spacious main dining room

pioneering women leading from the

seating 70, and a separate private

front which is reflected in Sally’s choice

dining room for up to 24 guests.

of senior team. Sally has appointed the emerging talent of Laetizia Keating

The Conrad London St James,

as the restaurant’s Head Chef. Laetizia

located in one of London’s most

has previously worked with Sally at

symbolic boroughs, is within

the Harwood Arms, and before that at

Constitutional London, and is

some of the world’s best restaurants

establishing Westminster as the

such as Benu and Mirazur. Having

emerging new location for exceptional

met through the London dining

food and drink. The hotel announced

scene, Sally has appointed Emma

a significant investment ahead of

Underwood as The Pem’s General

lockdown last year, in the opening of

Manager (having previously been GM

four new food and drink concepts, all

at Darby’s) because of her exceptional

operating under Sally’s guidance. The

operational abilities and her talent to

Blue Boar Pub opened on 17th May,

make guests feel special.

and as well as The Pem, July will see the addition of the hotel’s first cocktail

Beverly Payne, General Manager

bar, The Hedgerow, where diners can

at Conrad London St James says:

enjoy an aperitivo or aperitif.

“The Pem is the restaurant I’ve always wanted to see in the hotel,

Sally, who is Consultant Chef at

it’s glamourous and elegant. It’s very

Conrad London St James, was

connected to the local area, and

previously Head Chef at the Michelin-

it’s going to be a magnet for those

starred Harwood Arms in Fulham and

who already love Sally’s flair, and for

has built a highly successful career,

everyone who wants to be excited

including being named as ‘Chef to

by her imaginative food. Sally and

Watch’ in the National Restaurant

I share the same work ethic and

Awards 2019. She was awarded Chef

instincts when it comes to delivering

of the Year in the Estrella Damm Top

a really top-class experience. We

50 Gastropubs 2020 and has been

both very much lead from the front to

nominated for the GQ Chef of the Year

create excellence, strong teams, and

award this year.

inspiration for a new generation of chefs and hospitality professionals.”

39

ISSUE 40 | Business Support

Coronavirus Job Retention Scheme: If you’ve had to ask your employees to stop working or work less because of coronavirus (put them on ‘furlough’) you can get support to pay their wages for the hours they’re furloughed. The scheme has been extended until the end of September 2021.

The government will pay: • 70% of employees’ usual wages for hours they’re furloughed, up to a maximum of £2187.50 per month, until the end of July • 60% of employees’ usual wages for hours they’re furloughed, up to a maximum of £1875 per month, until the end of August and September • The employees must receive 80% of their usual wages up to a maximum of £2500 per month until the end of September 2021. From July 2021 to September 2021, you will have to make up the difference between the government payment and what the employee should receive

Support for businesses paying tax: If you cannot pay your tax bill on time because of coronavirus, you may be able to delay it without a penalty using HMRC’s Time to Pay service.

You might be eligible if your UK business: • pays tax to the UK government • has outstanding tax liabilities

40

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ISSUE 40 | Business Support

Support to create job placements: Kickstart Scheme

Recovery Loan Scheme

The Kickstart Scheme gives you

The Recovery Loan Scheme is to help

financial support to create new

businesses of any size access loans

6-month job placements for young

and other kinds of finance so they

people who are currently on Universal

can recover after the pandemic and

Credit and at risk of long-term

transition period.

unemployment. The scheme is open

You can get up to £10 million, but the

to all organisations.

actual amount offered will be at the discretion of participating lenders. The

It pays:

government guarantees 80% of the finance to the lender, but you will still

• 100% of the relevant National

be responsible for your debt.

Minimum Wage for 25 hours a week • employer National Insurance

The scheme is open until 31

• minimum automatic pension

December 2021.

enrolment contributions • £1,500 per job placement for setup costs, support and training

VAT reduction for hospitality, accommodation and attractions You may be eligible for a 5% reduced rate of VAT until 30 September 2021 if

You can apply for a loan if your business: • is trading in the UK You need to show that your business: • would be viable were it not for the pandemic • has been adversely impacted by the pandemic • is not in collective insolvency

your business is in the hospitality, hotel

proceedings (unless your business

or holiday accommodation sector.

is in scope of the Northern Ireland Protocol in which case different

From 1 October 2021 to 31 March

eligibility rules may apply)

2022, the reduced rate of 12.5% will apply.

41

ISSUE 40 | Business Support

Additional Restrictions Grant

Business rates holiday for retail, hospitality and leisure

You might be able to get this grant

If you’re eligible, you:

if your business has been negatively affected by coronavirus.

• may get 66% off your business rates bills for the rest of the 2021

Your local council will decide if you

to 2022 tax year (1 July 2021 to 31

are eligible and how much you can

March 2022) - up to a total value of

get. Examples of what makes your

£2 million

business eligible could include: You will receive: • you do not pay business rates and your business was closed by law • you supply an industry that had to close because of coronavirus, for

• up to £2m if your business was required to close on 5 January 2021 • up to £105,000 if your business

example, the retail, hospitality or

was permitted to open on 5 January

leisure sector

2021

• your business is in the events sector You’re eligible if your property is a: • shop • restaurant, café, bar or pub • cinema or live music venue • leisure or assembly property - for example, a sports club, a gym or a spa • hospitality property - for example, a hotel, a guest house or selfcatering accommodation

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I n t e r i o r s

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Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com