Ontrade Progress Issue #41

£4.99

(where sold)

ontradeprogress.com

Prepare now for Autumn

Coming to you live Find out why audiences and publicans alike are praising INN CROWD and how the work they’re doing is allowing audiences once again get their culture fix

Shortages of menu items and a spike in inflation? Read on to see what steps you can take in order to prepare for the inevitable, warns Lynx Purchasing

Pages 8-9...

Pages 12-13....

Path to Zero Net

Revolution Bars Group significantly reduce its Carbon footprint and earn recognition from The Green Organisation pages 10-11

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

Award-winning gins, pot-stilled with nine botanicals.

To stock Agnes Arber Premium, Rhubarb or Pineapple in your venue, please contact the Signature Brands Team on info@signature-brands.co.uk

ISSUE 41 | Editor’s Letter

Hello This month, I wanted to steer away from a topic that has become so ingrained in this magazine, and indeed, a part of our lives. So rather than talking about Covid-19, I wanted to discuss a matter that is even more all consuming and imminent. The outcome of which, we as an industry, have the power to profoundly change - the future of our planet.

The headlines across the UK at the time of writing focus on the profound actions taken by Extinction Rebellion across the country - their actions being cited as ‘disruptive’. Personally, I have a lot of respect for protesters speaking up about an Earth that cannot speak out for itself. However, time and time again - the data suggests that while the individual has the potential to make a difference, its industries. Industries, such as finance, transport and yes, hospitality, that must change en masse and fervently - if we are to prevent a global warming catastrophe.

In this issue, we encourage readers to read about the excellent work being undertaken by Revolution Bars Group as they work towards achieving Net Zero by 2030 - the first bar group in the UK to do so. Head over to page 10, and read the insightful comments by ambitious Revolution Bars Group’ CEO, Rob Pitcher.

Continuing in the spirit of sustainability, Michael Caines MBE has partnered with Green Gift Cards to provide a plastic-free gift card solution across his restaurant collection. Read about it on page 16.

As usual, we have a wealth of interesting industry features and analysis to keep you updated on all the goings-on in hospitality.

So please enjoy the dwindling days of summer, and our latest issue!

Mya Medina Editor-in-Chief Ontrade Progress magazine

3

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 41 | Contents

www.ontradeprogress.com 4

www.ontradeprogress.com

ISSUE 41 | Contents

08

10

12

Coming to you live!

Path to Net Zero

Prepare now for Autumn

INN CROWD is back to business,

Revolution Bars Group wins award for

Catering and hospitality operators

with six shows, perfect for Pubs and

energy reduction on path to Net Zero.

need to take steps now to prepare for an inevitable spike in inflation across

community venues across the country.

the rest of the year, as well as potential shortages of menu items.

14

16

22

Award Winning Gin

Something off Menu

Follow that Trail

All three flavour variations of the

One of Britain’s best-known chefs Michael

Trail, the UKs #1 hospitality checklist

Agnes Arber Premium Gins picked

Caines MBE has added to his business

app, will be integrated into the Access

up accolades at this years’ Gin

sustainability efforts by introducing plastic-

Group’s Hospitality division to help

Masters Awards.

free gift cards across the Michael Caines

customers increase productivity and

Collection of restaurants.

maintain compliance

24

26

28

Future of Mobile Order and Pay

For Kids

by Kids

International Hotel and Property Awards

Raoul Boström joins Onvi as Chief

Meatless Farm partners with award

Design agency Tonik Associates

Product Officer and discusses future

winning 13-year-old chef Omari

nominated in six categories at the

of mobile order and pay.

McQueen to make menus meatless

international hotel & property awards

at schools.

for design work on world-leading hotels

30

32

34

Lion Brewing Co returns after 72 years!

Guild of Beer Writers

Sunny Side Up

Iconic British heritage brand Lion

Journalists, writers, bloggers,

This issue we chat to Richard

Brewery Co, rises from the ashes and

broadcasters and photographers who

Bramble, owner of Bramble Dining and

returns to the UK with fierce pride

communicate about beer or pubs

private chef, to discuss the future of

are invited to enter the Guild of Beer

British food.

Writers’ annual awards 5

ISSUE 41 | Cover Story

Path to Net Zero COVER STORY

Revolution Bars Group wins award for energy reduction on path to Net Zero.

Revolution Bars Group has been

of carbon dioxide (CO2), the equivalent

our impact on the environment and

awarded the Gold Standard for

of 3.6 million miles driven by a normal

achieve Net Zero before 2030.”

Environmental Best Practice by The

passenger vehicle. In partnership with

Green Organisation, the international

Net Zero consultancy, Energise, the

Revolution Bars Group has also

environmental group dedicated

energy savings were achieved across

introduced its “Zero Hero” programme,

to rewarding and promoting

both Scope 1 and 2 emissions – or the

a grass roots initiative to ensure

environmental best practice globally.

Purchased Energy emissions which

employee engagement in sustainability

are under the organisation’s control

efforts beyond head office. A

The award, which was announced

– and notably include the move to a

sustainability “champion” is appointed

on July 19th this year, represents a

certified green energy provider and

from each location and is tasked with

major milestone for Revolution Bars

the retrofitting of new, energy efficient

driving greener operations within their

Group in its vision to become the

lighting and control technologies to

bar which includes everything from

UK’s first bar group to achieve

minimise energy consumption.

recycling to working collaboratively

Net Zero by 2030. The Award is in

with suppliers to encourage change

recognition of Revolution Bars Group’s

“Our commitment to environmental

achievement in significantly reducing

best practice is central to our long-

its carbon footprint.

term business strategy and this award

“It gives me great pride working

across the supply chain.

validates our dedication to sustainable

towards our sustainability goals at

Since 2017, Revolution Bars Group

practices”, said Rob Pitcher, CEO

Revolution Bars Group,” said Brett

has delivered an impressive 19%

Revolution Bars Group. “There is no

Johnson, Zero Hero at Revolucion de

reduction in energy usage – equivalent

planet ‘B’ and at Revolution Bars

Cuba, Birmingham. “Climate change

to a total comparative saving of 4.9

Group we are 100% committed to

is a massive issue that’s not going to

million kWh or a saving of 1430 tonnes

doing our bit to ensure we minimise

be solved overnight, but it’s a huge

6

www.ontradeprogress.com

ISSUE 41 | Cover Story

positive for me that the company has taken the initiative and become one of the first big Bar operators to commit to sustainability targets. Hopefully many others will follow suit.”

Revolution Bars Group has recently committed to Science Based Targets as part of its commitment to the next phase of its sustainability strategy – and is the only Bar group within the hospitality sector to have done so to date. Revolution Bars Group have started reporting its Scope 3 emissions– or those emissions across their value chain which are not directly under their control, but can still contribute to its carbon footprint.

These emissions will be included within their Science Based Target, which has been committed to as of Thursday 29th July.

“As a founding member of the Zero Carbon Forum I’m delighted Revolution Bars Group have set a science based target to reach net zero by 2030,” said Mark Chapman, Founder of Zero Carbon Forum.

Equally importantly they have already taken a range of actions to reduce carbon now including nominating sustainability champions in every site to reduce energy use and waste and are sharing the learnings with fellow forum members. We look forward to helping Revolution Bars Group achieve zero carbon at pace through our collaborative reduction initiatives.”

Revolution Bars Group will also be working with Energise to identify high-quality, internationally recognised environmental projects which also deliver social benefits to offset any remaining emissions across its value chain.

7

A Blend For Every Consumer Twinings launch new foodservice exclusive range.

Black tea may still be the nation’s favourite, but tea expert Twinings is shaking up the market with the launch of a new ‘foodservice exclusive’ large leaf pyramid range. With 11 tea blends, in biodegradable pyramids, this new collection will satisfy 97% of consumer needs and 100% of foodservice operator’s requirements.

As well as the favoured Full English, All Day Decaf, The Earl, Thoroughly Minted and Simply Sencha, there are 6 new flavours – Strawberry Green Tea, Revive Raspberry & Vitamin C (contains 75% of daily vitamin C requirements^), Honey & Rooibos, Mango & Pineapple, Unwind Spiced Apple & Camomile and Dark Caramel.

The ‘foodservice exclusive’ collection has been designed to be versatile and enables operators to give an enhanced serve experience, hot or cold. Whether it’s iced Honey & Rooibos with frothed oat milk, chilled Strawberry Green with elderflower presse or a warming Unwind (spiced apple & camomile) almond milk latte, the new range from Twinings provides consumers with guilt free indulgence and allows venues to really dial up the tea experience.

8

www.ontradeprogress.com

EASYRACK

Temporary Catering Facilities During Refurbishment

CELLAR HANDLING EQUIPMENT

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

4.5 to 11 GALLON AUTOTILT £45.00 9 to 22 GALLON AUTOTILT £54.00 Plus delivery and VAT Double racking also available

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

www.easy-rack.co.uk - easyrack@live.co.uk

For further information or to arrange a site visit, please email:

sales@mk-hire.co.uk or call us on: 0345 or visit our website:

812 0800

www.mk-hire.co.uk

Easyrack, Unit 4, Woodland Close, Clipstone, Notts NG21 9BF Tel: 01623 424242

ESSPRESSO, CAPPUCCINO, LATTE, HOT CHOCOLATE AND TEA AT THE PUSH OF A BUTTON. The Lattensia+

a low maintenance capsule coffee machine perfect for pubs, bars, small cafes, boardrooms, hotel conference rooms and reception areas.

GERMAN ENGINEERING | 07551 126 059 | KFee-enquiries@kruger-uk.com

£399.00

RRP 9 NO CONTRACT

ISSUE 41 | Good News

Coming to you Live!

EVENTS

Pubs using live performance in their venues for culture audiences who haven’t made it back to Theatre.

INN CROWD is back to business,

the end of the year. All INN CROWD

with six shows, perfect for Pubs and

performances are subsidised to make

community venues across the country.

them affordable for the host.

Pub’s have been working with INN

Publicans and audiences alike have

CROWD to bring live-literature events

praised INN CROWD for their work.

into their spaces. Audiences who have missed their culture fix and might be

Karen Johnson, Publican, The White

hesitant to go back into larger venues

Lion, Selling. With audience members

have been enjoying the smaller,

remarking: “Every pub should do this!

bespoke nature of the shows.

The whole village has come out! Some of these people have lived here for

INN CROWD’s new season of live-

years and I’ve never seen them in the

literature shows is created especially

pub. Brilliant.

for pubs. The performances are all bespoke, COVID-secure and designed

More information on the selected

to suit the confines of pubs spaces

artists, projects and venues can be

and venues that aren’t traditionally

found on the INN CROWD website

used for performances. All pubs,

www.inncrowd.org.uk, to book a show

publicans, bottle shops, breweries and

or get advice on hosting at your venue

licenced venues are eligible to host a

don’t hesitate to contact Inn Crowd

show. This offer is countrywide and

Project Manager Samantha Steer

these six shows will be running until

inncrowd@applause.org.uk

10

www.ontradeprogress.com

ISSUE 41 | Good News

Inn Crowd Season Suki Silvertongue: Bedtime Stories

Stumble Trip Theatre: Is This It?

For Grown-Up’s

Molly Naylor: Stop Trying To Be Fantastic

Lusciously lyrical and sublimely

Scintillating, satirical, playful stories

‘Stop Trying to be Fantastic’ is a story

subversive, Suki Silvertongue

come together with enchanting music

about suffering, and the lengths we go

straddles the worlds of poetry and

for an evening of madcap humour.

to, to avoid it. It charts one human’s

storytelling, serving up deliciously

Three tales about the world we live in

attempts to win at life via a range

decadent versions of classic tales

and the lives we are speeding towards.

of adventurous mistakes. It’s about

as you’ve never heard them before.

A woman escapes domestic drudgery

getting stuck between what we owe

Journey with Suki into a fantasy

into the wild magic of the woods. A

to each other and what we owe to

realm filled with kick-ass heroines,

talented singer is swamped by social

ourselves. From award-winning writer/

wondrous creatures, poetic justice and

media obsession. And two sisters

performer Molly Naylor (Whenever

unexpected twists that is as timeless

escape a zero-waste, wellbeing-

I Get Blown Up I Think Of You, Sky

as it is bang up to date. Where

obsessed culture into a community of

One’s After Hours) comes this lyrical

traditional tales meet contemporary

misfits and outcasts. Told with energy

and funny spoken-word show about

themes to dance the tango with a rose

and verve, these stories are sure to

ambition, altruism and how to be

between gritted teeth. With an a la

entertain. All the while asking whether

medium good.

carte menu featuring such tantalising

there might not be a little more to life

treats as ‘Rapunzel’s Lady Garden of

than this.

Love’, ‘Titania’s Bottom’ and ‘Lady Victoria Frankenstein’, you’ll be spoilt for choice and hungry for more!

11

ISSUE 41 | Business support

SEASONAL

Prepare Now For Autumn Catering and hospitality operators need to take steps now to prepare for an inevitable spike in inflation across the rest of the year, as well as potential shortages of menu items, warns buying specialist Lynx Purchasing.

The warning comes as Lynx publishes

are all factors. The effect of inflation

“Even for anyone who’s worked in

a Summer Market Update looking

not only on costs, but also potentially

purchasing for some time, this is as

at supply issues in the months

on consumer confidence, coming

significant and widespread a challenge

ahead. “The ‘perfect storm’ is about

as operators are working to rebuild

as we’ve seen. The same labour

to break,” says Lynx Purchasing

after lockdown, is as serious as any

shortages hospitality is seeing on the

managing director Rachel Dobson.

challenge the sector has faced in

front line stretch back through the

“The Bank of England is forecasting

recent years.”

supply chain via warehousing and

that inflation will hit 3% this autumn,

distribution to picking and packing.

other economists suggest 4%, and for

“As always, our advice to operators is

some key food and drink sectors it’s

to buy UK produce in season wherever

“Globally, recovery from Covid is really

likely to be higher still.

possible, when it’s at its best in terms

only as fast as the slowest vaccine

of quality, availability and value,” says

rollout. In regions such as the far east,

“The labour shortage, the impact of

Dobson, “but that only works so far

where a great deal of poultry and

Brexit on imports, higher distribution

in this market. From pepper to pinot

seafood is processed, they are still

and fuel costs, and the continuing

noir, every menu relies to an extent on

facing real challenges.”

impact of the Covid pandemic globally

global products.

12

www.ontradeprogress.com

ISSUE 41 | Business support

The Summer Market Update highlights

Dobson sums up: “It’s going to take

areas such as meat, poultry and

a concerted effort to move forward.

seafood as presenting real challenges.

At government level, the problems

“Operators will have to factor in higher

of post-Brexit bureaucracy and the

prices and potential shortages not just

challenges of employing overseas

now, but as they plan menus for the

labour have to be addressed.

key Christmas period.

Internationally, the roll-out of COVID vaccines is key.

“For example, there’s a global shortage of cooking oil, which is not

“Suppliers hate to be unable to fulfil

only a store cupboard staple in its

customer orders and are doing all they

own right, but an essential ingredient

can to meet demand, but operators

in many other products. Commodities

will also have to do their bit. Those

such as rice, grain and coffee are

who can keep their menus flexible will

traded globally, and prices inevitably

be best placed to make the most of

go up when fuel and transport costs

changing availability, but there will also

are high.”

be opportunities for those who can improve their buying discipline

On the positive side, produce such as UK-grown salads and berries are

“Daily deliveries and just-in-time

currently good quality and excellent

top-up orders have led to a degree

value, and there are high hopes for

of complacency. Operators may have

domestic crops of potatoes, salads and

to get used to better menu planning,

onions. “There’s never been a better

more notice for suppliers, and fewer

time to use menu descriptions such as

and bigger deliveries in future.”

“served with fresh, seasonal vegetables’ to make the most of availability.”

13

ISSUE 41 | In the mix

AWARDS

Award Winning Gin All three flavour variations of the Agnes Arber Premium Gins picked up accolades at this years’ Gin Masters Awards; the largest ever blind-tasting competition held by The Global Spirits Masters.

With over 480 entries, the blind

Following the success of Arber

billion bottles sold in supermarkets,

tasting was held in-person and

Premium, Arber Rhubarb was then

shops and online sales compared to

included specialist judges from both

launched in 2018 to provide a strong

£1 billion in the previous 12 months,

the on and off-trade consuming a

point of difference in the gin market

figures from the Wine and Spirit Trade

whole host of gins over a two-day

closely followed by Arber Pineapple

Association have shown.

blind-tasting extravaganza.

in 2019 in a bid to launch a quirky

Agnes Arber Premium picked up Gold

and unique expression across the

Flavoured gins, too, now account for

flavoured gin category.

40% of all gins sales over the last year with sales increasing 37% year-on-

in the London Dry category whilst Agnes Arber Rhubarb and Pineapple

Made from nine carefully chosen

year, proving that the gin renaissance

gins were both awarded Silver in the

botanicals, all three gins ensure a true

is very much still in full swing and

Flavoured Gin category.

gin experience at 41.6% ABV and the

shows little sign of slowing.

bottles are all designed with Agnes The three-strong range of Agnes

Arber’s very own artwork adorning the

For further information on Arber gins

Arber gins were inspired by the work

bold bottle design.

please visit www.agnesarbergin. co.uk or to enquire about a sample

of Agnes Arber; a famed botanical historian known for her dedication

Though the pandemic meant that

or stocking Arber, please contact

to discovering all the intricacies and

gin sales in the on-trade ground to

Signature Brands at info@signature-

wonders of the natural world.

a halt, gin sales across the off-trade

brands.co.uk

reached over £2 billion with around 80

14

www.ontradeprogress.com

ISSUE 41 | In the mix

15

ISSUE 41 | Sustainability

Something Off Menu One of Britain’s best-known chefs Michael Caines MBE has added to his business sustainability efforts by introducing plastic-free gift cards across the Michael Caines Collection of restaurants.

A familiar face on television, with

With gift card sales increasing

and so choosing a plastic-free solution

appearances on BBC’s Saturday

throughout the pandemic as a means

that also didn’t compromise both the

Kitchen, Great British Menu and

for people to support hospitality

guest experience and efficiency for the

MasterChef, Michael is committed to

businesses and look forward to

staff was important.

sustainability across his expanding

future unrestricted dining experiences,

collection of venues.

the group was keen that its cards

“The ability to use the magnetic

should fit within its environmentally-

swipe option on a plastic-free card

conscious operation.

just symbolises how both technology

This latest initiative sees the business working with eco-friendly

and green credentials can work

card producer Green Gift Cards, to

Speaking about Green Gift Cards,

together in harmony. Gift cards

introduce durable paperboard cards

the Michael Caines Collection’s

could be sent across the country or

at the Michelin-starred Lympstone

Group Sales and Marketing Manager

the globe so having the plastic-free

Manor in Devon as well as Cornish

Pippa Whiteley said: “Alongside

accreditation meant that the consumer

restaurants The Cove at Maenporth,

all our environmentally-conscious

could see the efforts we make and

The Harbourside Refuge in Porthleven

decisions, it was important that the

feel confident in their purchase that it

and the newly opened Mickeys Beach

gift cards chosen for the group did

has not contributed to unnecessary

Bar and restaurant in Exmouth, Devon.

not compromise the ethos and brand

plastic waste.

value of protecting our environment

16

www.ontradeprogress.com

ISSUE 41 | Sustainability

“The plastic-free accreditation is just

Michael’s menus each change with

from meat or fish to create base

a small element of this product. The

the season, reflecting the availability

ingredients such as stocks and sauces.

work that both Green Gift Cards and

of the highest quality produce and

paperboard manufacturer Holmen

thus supporting a wide array of local

With such a strong sustainability

Iggesund do together behind the

producers, farmers and fishermen and

ethos surrounding Michael’s cuisine,

scenes also gives us added confidence

in turn the wider local communities

each property within the collection

in knowing that sourcing a niche

and economy.

actively works to reduce its impact

product doesn’t contribute further to

on the environment working with our

carbon footprint due to the carbon

This approach also supports the

local refuse and recycling centres

off-setting work they do through

biodiversity of the natural landscape,

and choosing products and services

renewable energy and sustainably

protecting heritage ingredients and

that share the same ethos and

managed eco cycle forestry.”

sustainably farmed and fished

goals. Takeaway packaging is all

produce whilst reducing food miles

bio-degradable even down to our ice

and carbon footprint.

cream scoops at the Café! Lympstone

Michael Caines has long been associated with his work to champion

Manor has removed all plastic toiletries

and support the sustainability benefits

Michael’s recipes also work towards

for bio-degradable amenities and

of working with local producers.

reducing food waste through carcass

refillable aluminium hair and body

Across the entire Michael Caines

balance, utilising lesser-known cuts of

wash products

collection and throughout his career,

meat and using waste of the carcass

17

Does your Branding need an update?

We can help...

We are iconative.

A creative studio based in Kent specialising in Branding and Marketing.

For more information email us at hello@iconative.co.uk

ISSUE 41 | Sustainability

Commercial Kitchen Preview Mechline to present Coronavirus killing technology and complete FOGS management solution at Commercial Kitchen.

Mechline Developments, the leading

important ally for operators looking to

biological treatment solution, with the

manufacturer of specialised equipment

inspire confidence, maintain hygiene

FOG Intercept and Treatment unit

for the foodservice and hospitality

standards and rebuild their business

(F.I.T) which retains and breaks down

industry will be presenting its range

after the pandemic.

FOGS - preventing it from entering

of innovative hygiene, food waste

drainage systems. It combines the

management and Fat, Oil, Grease &

Visitors to stand A31 can find out more

traditional principles of entrapment and

Starch (FOGS) removal solutions at

about Mechline’s comprehensive,

retention, with the natural process of

the Commercial Kitchen Show on

4-step FOGS management solution

bioremediation, to permanently degrade

the 23rd and 24th September at

which includes: assessing the FOGS

FOGS onsite. When used together

ExCeL in London.

management needs of a venue;

Mechline’s Food Waste Strainer and

selecting the correct equipment;

BioCeptor system can prolong intervals

A visit to Mechline’s stand (A31) is a

installation, commissioning and training,

between servicing in comparison to a

must for any operator serious about

followed by ongoing service and

standalone grease trap.

hygiene and the safety of customers

support – all with the aim of ensuring

and staff. Mechline’s experienced

that commercial kitchens stay compliant

Other highlights on the Mechline stand

team will be on hand to explain more

with UK regulations. Mechline’s team

include their AquaJet and AquaTechnix

about HyGenikx - the air and surface

will also be showcasing three products

ranges of water saving pre-rinse sprays,

sanitisation system which can remove

which can seamlessly integrate to

taps and faucets and the BaSix range

99.99% of airborne viruses including

create the ultimate FOGS management

of hygienic hand-washing solutions.

the COVID-19 surrogate in under 3

solution. Firstly Mechline’s Food Waste

hours*. HyGenikx is also proven to

Strainer reduces the build-up of food

*interim test results from independent

prolong the shelf-life of perishable

waste sediment in the drainage system.

Campden BRI testing using the Phi 6 –

fresh food by an average of 58%

In addition Mechline’s BioCeptor

COVID-19 surrogate

and can neutralise odours so is an

system combines GreasePak’s proven

19

ISSUE 41 | In the mix

COCKTAIL

Pineapple Arber Gin And Juice In house mixologist Murray is back once again with our cocktail of the month. This month the honour falls to the Pineapple Arber Gin And Juice.

Ingredients:

Method:

We hope you find it fit for your cocktail

• Banana liquor

• Step 1: Chill a gin glass with 5-6

menu or to serve as inspiration to

• Blackcurrant cordial

create something similar to honour the

• Lime juice

great Agnes Arber who did so much

• Arber Pineapple Gin

glass 15ml banana liquor, 15ml

for both science and women during

• Cranberry Juice

blackcurrant cordial, 25ml lime juice

her life. This cocktail is definitely one

• Orange Juice

for the summer lovers and we can’t

• Pineapple Old J Spiced Rum

think of a better way to toast both Agnes and it’s near end than shaking up a few of these.

ice cubes • Step 2: Pour into the boston

and 50ml of Arber Pineapple Gin • Step 3: Add 5-6 ice cubes • Step 4: Top up with cranberry and orange juice up to an inch from the brim • Step 5: Shake cocktail lightly so not to foam or dilute it too much • Step 6: Empty your chilled gin glass of any water from the ice that has melted and top up if needed • Step 7: Strain the cocktail into the gin glass • Step 8: Slowly float Pineapple Old J Spiced Rum on top for an extra kick

20

www.ontradeprogress.com

ISSUE 41 | In the mix

21

ISSUE 41 | On-Tech

TECHNOLOGY

Follow that Trail Trail, the UKs #1 hospitality checklist app, will be integrated into the Access Group’s Hospitality division to help customers increase productivity and maintain compliance.

The Access Group has acquired

Henry Seddon, Managing Director

Trail as the latest addition to its

of Access Hospitality, said “With

business software solutions, building

operators facing an increased need to

on its strategy of bringing new and

focus on productivity and compliance,

innovative products to market. The

adding Trail to the Access Group’s

productivity and checklist app will be

portfolio creates an unrivalled end

incorporated into its hospitality division

to end offering that gives customers

and follows other recent acquisitions

freedom to do more.

including Acteol CRM and CPL Learning. This investment in best-

Trail’s smart digital checklists let teams

in-class technology reflects Access

know exactly what to do and when to

Hospitality’s role as the UK leading

do it, reducing pressure on managers

provider of software solutions for the

and team members. Dashboards and

hospitality and leisure sector.

notifications give remote visibility to head office so operators can track

Trail is the market leading hospitality

performance, discover trends, and

checklist app. The simple app replaces

identify efficiencies. Trail closes the

paper in hospitality businesses

communication loop between individual

to streamline operations, boost

sites and head office, allowing everyone

productivity and uncover efficiencies.

to do more with less.”

When integrated with existing Access Group solutions, including Training, HR and scheduling, EPoS, CRM, reservations, property maintenance and purchasing, all powered by Access Workspace, Trail becomes a complete operational hub.

22

www.ontradeprogress.com

ISSUE 41 | On-Tech

Henry Seddon continued “I’m confident that there’s a great cultural fit between the two companies, as well as experienced talent within the Trail team which will be a great addition to the Access Hospitality family.”

Joe Cripps & Wil Grace, co-founders of Trail will join Access Hospitality to help integration with existing hospitality software products through Access Workspace and steer further product development.

Joe Cripps commented “This is an exciting step for Trail. Since its creation in 2014, Trail has become the UK’s leading hospitality checklist app with strong integration into feedback, EPoS and TNA technology. Over the last year, the adoption of digital technology has accelerated in the hospitality industry, and digital checklists will be a key consideration for improving productivity as businesses get back on their feet. With staff shortages and high turnover currently making it even harder to maintain standards, Trail helps ease the pressure.

“Access Hospitality is well known for providing innovative technology solutions for the hospitality and leisure sector. Existing Trail customers will benefit from the company’s extensive experience in accelerating product development, investing in customer success and providing software that gives customers the freedom to focus on guest experiences.”

23

ISSUE 41 | On-Tech

TECHNOLOGY

Future of Mobile Order and Pay Raoul Boström joins Onvi as Chief Product Officer and discusses future of mobile order and pay.

Onvi announces the appointment

providing operators with everything

of Raoul Boström as its first Chief

needed to manage and market their

Product Officer. With over 12 years of

online ordering without reliance on

commercial and product experience,

expensive third-party aggregators.

Boström will oversee Onvi’s global product strategy as it continues to

Leaning on his experience of leading

scale and enter new markets. Also in

product teams at Series A to D funded

leadership movements, Brian Smith

companies, Boström will oversee the

who joined in March as Commercial

product strategy to support Onvi’s

Director has been promoted to Chief

mission to make hospitality operators’

Revenue Officer as Onvi continues to

wafer-thin margins a thing of the

ramp up operations to double down

past. He will grow and develop teams

on rapid growth.

focused on innovation, design and UX, ensuring Onvi meets the needs of both

Following its rebranding from Wi5

operators and their customers. Raoul

and recently bolstered by further

is playing a key role in rolling out the

investment, Boström joins Onvi at

new ‘Promotions’ feature which gives

a time the company is investing in

operators the power to drive more

further enhancing its software, evolving

sales by easily creating bespoke offers

the startup’s mobile Order & Pay

and discounts for customers through

solution to a complete sales platform;

the Onvi platform.

24

www.ontradeprogress.com

ISSUE 41 | On-Tech

On joining Onvi, Raoul Boström said, “With changing payment habits and the growing consumer demand for digital payments, I couldn’t be joining Onvi at a more exciting time. There’s a real opportunity to revolutionise the Order & Pay category in terms of what it can deliver for both operators and their customers. The new vouchering capability via our new ‘Promotions’ feature is already generating buzz among our operators. I look forward to continuing with our roadmap to help operators take charge of their business performance and motivate staff.”

Prior to joining Onvi, Boström had served as Head of Product at iwoca, as well as Chief Product Officer at Eve Sleep.

Speaking on the new appointments, Onvi founder & CEO, Prask Sutton, said: “I couldn’t be more excited to welcome Raoul and congratulate Brian on joining our now robust leadership team. CPO is a crucial hire for Onvi and not only is the culture fit with Raoul perfect, his wealth of experience in financial services and product in general will help further accelerate our progress and continued evolution.

“Both Raoul and Brian will be invaluable in driving the success of our ambitious growth plans, which will in turn enable hospitality operators to increase revenues,

25

ISSUE 41 | On the plate

MEATLESS

For Kids

by Kids Meatless Farm partners with award winning 13-year-old chef Omari McQueen to make menus meatless at schools.

Meatless Farm is partnering with

and recipe inspiration and the second

The first phase of ‘For Kids by Kids’

13-year-old award winning chef and

phase will engage schools directly,

will lead with a series of campaign

TV star, Omari McQueen, for its ‘For

including menu co-development.

films featuring McQueen and Meatless

Kids by Kids’ campaign that aims to

Farm’s culinary chef, Ben Davy

educate and drive uptake of plant-

As almost half (42%) of British children

creating plant-based recipes of school

based food in school catering and

are worried about the future and the

dinner favourites and educating on

amongst children.

environment, Meatless Farm is working

why school dinners and sustainable

with McQueen to show school caterers

eating is important. The videos will

The partnership is part of the

the role that plant-based food can play

showcase how tasty and versatile

brand’s foodservice mission to

beyond the all-important functional

plant-based can be using Meatless

make menus meatless and will

and cost priorities. For many children,

Farm products such as its meatballs,

be implemented by a two-phase

school is their main interaction with

sausages and mince to inspire and

campaign. The first phase will be

food, particularly for the 1.4 million who

drive uptake of plant-based food in

content driven focusing on education

claim free school meals.

school catering.

26

www.ontradeprogress.com

ISSUE 41 | On the plate

The content will be hosted on a Meatless Farm microsite dedicated to the campaign as well as shared on social media channels.

McQueen is currently the youngest award-winning vegan chef in the UK. He has recently landed his own vegan cookery show with the BBC and is about to release his first vegan cookbook. According to his mother, McQueen was inspired to go vegan aged 8 after learning about the suffering farmed animals face for our food.

Omari McQueen, Britain’s youngest TV chef, says: “I am extremely passionate about the sustainability of food and teaching my generation more about where their food is sourced and the long-term environmental impact our food choices can have. I am so excited to partner with Meatless Farm and to be able to share my love of cooking with such a forward-thinking brand.”

Michael Hunter, Managing Director of Meatless Farm UK and Ireland, says: “School caterers are playing an increasingly important role in food culture and we are committed to educating children on food from a young age to help them make healthier choices for themselves and the planet. With the help of Omari, we want to achieve a heightened level of support for caterers and a recognition of the role that plant-based food can play in offering nutritional, sustainable and cost-effective meals for children.”

Meatless Farm will also be sponsoring LACA’s National School Meals Week in November to further its mission of making menus meatless and introducing more plant-based options in schools.

27

ISSUE 41 | Hospitality design

Image: The Guardsman Hotel –

AWARDS

International Hotel & Property Awards Design agency Tonik Associates nominated in six categories at the international hotel & property awards for design work on world-leading hotels – The Guardsman and Middle Eight.

Tonik Associates, a leading London-

hospitality design, interior design

helping businesses think, design and

based design agency, are thrilled to

and property design. The awards are

deliver – from concept through to

announce that it has been shortlisted

hosted by leading interior design,

completion and beyond. Founded

in six categories of the highly

architecture and property development

over 20 years ago by Gary Marshall

anticipated International Hotel &

magazine design et al.

and joined 2 years later by co-

Property Awards, hosted by leading

founder Chris Harding, Tonik’s multi-

magazine, design et al. Voting opened

Tonik Associates has been shortlisted

disciplinary offering includes interior

on the 18th August 2021.

for an incredible six categories, for the

design, strategic consultancy, brand

work completed on two new central

design, concept development, build

The International Hotel & Property

London hotels, Middle Eight in Holborn

management, operational expertise

Awards have been running for 10

and The Guardsman in Westminster.

and in-house marketing.

years and celebrate world-class

Tonik Associates are a leading agency,

28

www.ontradeprogress.com

ISSUE 41 | Hospitality design

Tonik has been shortlisted for

“The competition is fierce, but we have

the following categories:

our fingers crossed for an award or two on the night!” – Gary Marshall,

• Hotel Under 200 Rooms

Co-Founder of Tonik Associates

Europe – Middle Eight

Bar Club Lounge

• Hotel Under 200 Rooms Global – The Guardsman • Hotel Suite Europe Award – Middle Eight • Bar/Club/Lounge Global Award – The Guardsman • Restaurant Within a Hotel

Middle Eight is a luxury lifestyle hotel, which has been transformed from a humble city hotel – with 12 unique suites, carved out of the windowless 1st floor space (formerly meeting rooms) to provide incredible light filled spaces via an internal courtyard.

Europe Award – Middle

These suites complement the 168

Eight

guest bedrooms. Middle Eight is

• Bar/Club/ Lounge Europe Award – Middle Eight

peppered with natural materials in its public spaces, including a stunning hand-crafted oak reception desk and bar ceiling sculpted from thousands

The Guardsman and Middle Eight,

of metallic sycamore leaves. Located

designed and completed by Tonik

conveniently by Buckingham Palace,

Associates, both launched earlier this

The Guardsman is a luxury boutique

year and are part of the Shiva Group.

hotel made up of 52 bedrooms and

The two hotels, which have very

6 residences. This new build “smart

different stories to tell, were created

hotel” brings together old and new,

as a result of five years of dedication

fusing traditional Britishness with

by the full team at Tonik and they are

21st century living. Within each room,

delighted to have been recognised for

guests will find mirror-clad bathrooms

their work through these nominations.

and contemporary design statements, softened by location-inspired detailing

“We’re delighted that our designs

– partnering luxury with technology.

for the Guardsman and Middle Eight

The hotel plays host to a feature

have been recognised in such a

staircase, which helps transport

highly renowned awards competition.

guests from the club-like lounge to the

Our designs are the fruit of years

basement restaurant.

and years of working closely with the Shiva Group. We took our time

The International Hotel & Property

understanding their goals and really

Awards are not judged by a panel,

embedding ourselves into their

the shortlisted entries are presented

brands, and both hotels have turned

online and voting is open to industry

out fantastically.”

professionals as well as design et al readers, clients and customers.

Image: Middle Eight Hotel – Hotel Suite

29

ISSUE 41 | Mines a pint

BEER

Lion Brewing Co Returns after 72 Years!

Iconic British heritage brand Lion Brewery Co, rises from the ashes and returns to the UK with fierce pride.

Lion Brewery Co, is re-launching

painted gold, guards the entrance

bridging the gap between quirky craft

in London after a 72-year slumber.

of Twickenham Stadium, home of

and commercial offerings. They soon

With a time-honoured passion for

English rugby.

brought in support from fellow beer lovers and friends, Will Julius, now GM

exceptional beers, and a new focus on clean living and sustainable practices,

“Our ancestors in London would have

in Singapore, and, more recently, Jack

it is bringing two of its flagship brews

been drinking Lion Brewery Co’s IPA

Wilson, GM of the UK and Europe and

to the UK: Pale Ale and Island Lager

throughout the Victorian era” explains

Ben’s brother-in-law.

with more to come.

co-founder, Harry Renshaw. “It was the brewery’s history, along with the

“After many trials and tests on our

The original Lion Brewery Co dates back

unusual connection between our

ever-patient friends and family, our

to London in 1836 where it shipped

British birthplace and temporary home

final product received such an

generously hopped ales, originally

in Singapore - the Lion City and a key

enthusiastic response that we decided

crafted to endure long sea passages, to

trading post - that compelled us to

to release it for the rest of the market

trading posts around the world.

resurrect the brand.”

to enjoy and we’ve never looked

When the brewery was damaged by

Co-founders Harry Renshaw and Ben

fire and closed in 1949, the iconic

Hendry-Prior, Brits living in Singapore

lion statues were preserved at the

with a strong passion for high-quality

request of King George VI. They

beers, began brewing in their kitchens

can still be found today – one is The

back in 2018. They were intent on

Southbank Lion, opposite the Houses

creating a delicious, easy-drinking

of Parliament, and the other, now

beer with the very finest ingredients,

back,” says Renshaw.

30

www.ontradeprogress.com

ISSUE 41 | Mines a pint

Unpasteurised, sustainable beer Subscribing to the era of mindful

In Singapore, Lion Brewery Co is

living, Lion Brewery Co beers are

making rapid steps towards its goal

unpasteurised to preserve the flavour,

of becoming carbon negative, with

good yeasts, and enzymes, have a

schemes such as its reforestation

moderate alcohol content, and are

project that plant a tree for every keg

made with all-natural ingredients,

sold. There are plans to extend this

to ensure the freshest, tastiest, and

scheme to the UK soon.

highest quality beer.

“We realise there is always more we Lion Brewery Co is a fervent supporter

can do, but we believe our ethos

of sustainable practices. In terms of

is correct. Every decision we make

the brewing process, the removal of

carefully considers the impact it will

the energy-intensive pasteurisation

have on the environment. Our ultimate

process is a big environmental gain.

goal is not only to become carbon negative but to be a force for wider

When it comes to packaging, Lion

good across the industry and beyond.

Brewing Co uses cans – which are

This will become ever more achievable

recyclable, lighter to transport, and

as we scale up,” says Wilson.

keep beer fresher for longer, has invested in plant-based, compostable labels and ensures all packaging is as environmentally friendly as possible.

31

ISSUE 41 | Mines a pint

AWARDS

Guild of Beer Writers Journalists, writers, bloggers, broadcasters and photographers who communicate about beer or pubs are invited to enter the Guild of Beer Writers’ annual awards.

Entries are now open with a closing date of 10 September and a highest-ever prize fund of £14,000.

Last year’s awards were inevitably

Judging is carried out by a panel

Emma Inch said, “We were delighted

reshaped due to the pandemic, with

chaired by Emma Inch, Guild Chair;

with the response to our Awards last

the winners announced on Zoom.

Keith Bott, MD of Titanic Brewery;

year, which clearly demonstrated

This year, the Guild is bringing back

Sarah Bridges, founder of the A Lady

the respect and affection felt for

its popular Awards dinner in London

of Leisure travel website and former

the competition. We’re even more

in December, where the category

Mail on Sunday correspondent;

delighted to be running them this year

winners, overall Beer Writer of the Year

Joanna Copestick, publisher at Kyle

with more categories and a bigger

and Brewer of the Year will be unveiled.

Books; Matt Eley, communications

prize fund thanks to our sponsors.

consultant and former editor of Inapub

Whether you’ve previously been

All entries will be judged on how

magazine; Paul Hegarty, Secretary

shortlisted, or have never entered

well they further the Guild’s mission

of the All-Party Parliamentary

your work anywhere before, if you’re

“to extend public knowledge and

Beer Group; Emma McClarkin,

communicating about beer and pubs,

appreciation of beer and pubs”.

chief executive of the British Beer

these are the Awards to enter.

Entrants can submit to 13 categories,

& Pub Association; Ned Palmer,

which include a new Award for Best

cheesemonger and author; Valentine

Book about Beer and Pubs, as well

Warner, chef, writer and broadcaster

several returning after an absence last

and Georgina Young, brewing director

year: Best Young Beer Writer, Best

at St Austell Brewery.

Beer Writer in Trade Media, Best Beer Writer in Regional Media and Best Writing about Pubs.

32

www.ontradeprogress.com

ISSUE 41 | Mines a pint

“In addition, we’re thrilled to be

This year’s categories:

returning to One Great George Street

• Greene King Award for Best Beer

for our annual dinner. Our Awards presentation has become a ‘must attend’ in the industry calendar, with bars provided by our sponsor brewers, wonderful food matched with beers, and the company of around 200 Guild members and industry friends. After a challenging year for beer and pubs, this is something we can all look forward to!”

Writer, National Media • Adnams Award for Best Beer Writer, Regional Media • Heineken UK Award for Best Beer Communicator, Online • Asahi UK Award for Best Beer Broadcaster • Budweiser Brewing Group UK&I Award for Best Writing about No and Low Alcohol Beers • Carlsberg Marston’s Brewing

The Guild will publish a shortlist for all

Company Award for Best Writing

categories in November, and winners

about Sustainability in Beer

and runners up for each will be unveiled at the Awards Dinner. One category winner will go on to win the overall Beer Writer of the Year Award and the Guild will also name its Brewer of the Year, sponsored by SIBA, based on votes cast by Guild members.

and Pubs • VisitFlanders Award for Best Beer and Travel Writer • Shepherd Neame Award for Best Writing about Pubs • NEW FOR 2021: Guild Award for Best Book about Beer or Pubs • Guild Award for Best Beer Writer,

The Guild Awards Dinner will be held on 2 December at One Great George Street, Victoria. Tickets for members and guests will go on sale on the Guild website later this year.

Trade Media • Guild Award for Best Young Beer Writer • Guild Award for Best Citizen Beer Communicator • Guild Award for Best Beer Writer,

Full details of all categories, and

Corporate Communications

advice on how to submit entries, can be found on the Guild’s website

33

ISSUE 41 | On the plate

INTERVIEW

Sunny side up This issue we chat to Richard Bramble, owner of Bramble Dining and private chef, to discuss the future of British food.

While the summer hasn’t brought

He explains: “We had to quickly adapt

Bramble is a self-taught chef, whose

about a plethora of sunny days and

after launching the new private chef

love affair with food began as early

social distanced picnics (a la 2020),

and catering service just weeks before

as 16, when he took on the role of

it certainly has revolved around

the first Covid lockdown last year.

part-time kitchen porter. Picking up skills along the way, he worked with

hospitality and importantly, eating out again. We’ve gone from ‘Eat Out To

“We knew we weren’t going to be able

a variety of chefs across independent

Help Out’ to ‘I’m Sorry We’re Fully

to offer private dining. We also had

restaurants - perfecting both the English

Booked’ out. and it’s a welcome sigh

to effectively freeze all the business

modern and classical French styles.

of relief that consumers are flocking

plans we had, including our search for

back to bars and restaurants across

premises. And during lockdowns we

the country. Unlike other industries,

launched a Bramble At Home delivery

such as entertainment (namely the

service, offering pre-prepared meats,

cinema) and office work, the British

sauces and ingredients for recreating

appetite for eating out (excuse the

our dishes at home.

pun) doesn’t seem to waiver.

“In between lockdowns, we Similarly for private chefs and catering

collaborated with four holiday

companies, adapting to the pandemic

accommodation businesses to

was less about the dichotomy of

offer private chef services to guests

doors being open or shut, but far

which has been a great success – and

more about versatility and flexibility.

all this while homeschooling our two

They’ve had to negotiate waves of

young children!”

red tape and blurred lines. One such chef, Richard Bramble, is the owner of Bramble Dining - a private chef and catering services.

34

www.ontradeprogress.com

ISSUE 41 | On the plate

Produce first

Brexit and hospitality

For a private chef like Bramble, quality

Brexit and the pandemic have brewed

is at the heart of Bramble Dining. With

a perfect storm for certain parts of the

eggs being a firm staple for any cook -

hospitality industry, while there has

he focuses on putting British Lion eggs

been an emphasis on quality British

in every recipe that calls for them.

produce, there have been some side effects too.

“We know they are quality-assured and good cooking is all about knowing

He elaborates: “I feel [Brexit] had a

you are cooking with quality products,”

massive impact, not just for staff within

he says. “When you have too many

the hospitality industry but there is a

variants in a product that creates a

real shortage of good staff coming

variant in your own dish, especially

through and a lot fewer Europeans.

when you’re baking. We all know the

Some of the best people I’ve worked

company very well as an established

with are from Europe.

British brand.”

“But also, look at things like farms which are struggling to find fruit pickers. Some are closing due to a shortage of staff and so much food is going to waste. There are healthy products out there that we are missing out on and that our kids aren’t eating because of these restrictions.

35

ISSUE 41 | On the plate

Orange and Pistachio Sponge with Creme Anglais Ingredients

Method

• 150g Self-Raising Flour

Sponge

Creme Anglaise

• 150g Caster Sugar

1) Mix all of the sponge ingredients,

1) Place sugar, vanilla paste and egg

• 150g Margarine

apart from the pistachios, into a large

yolks in a bowl, whisk together until

• 3 Medium British Lion eggs

mixing bowl and whisk until smooth.

they become pale and fluffy.

• 1/2 tsp Vanilla Paste

2) Pour into the lined baking tin.

2) Add your double cream and milk

• 1/2 tsp Baking Powder

3) Place into a cold oven, bake at 160c

into a saucepan on a low heat to heat

• Zest of 1 Orange

for 25-30 minutes.

through. Do not boil.

• Small handful of shelled Pistachios

4) Once golden and bouncy to touch,

3) Pour the warm double cream and

• Creme Anglaise

remove from the oven and place the tin

milk into the sugar and egg yolk

• 500ml Double Cream

on a cooking rack.

mixture; steadily whisking the mixture

• 100ml Full Fat Milk

5) Crush and chop the pistachios;

as you pour.

• 150g Caster Sugar

sprinkle on top of the sponge.

4) Pour the Creme Anglaise mixture

• 6 Egg yolks

into the saucepan and stir on a low

• 1/2 tsp Vanilla Paste

heat until you reach your desired

• You will need a Swiss roll tin

thickness. Be careful to not let it burn

30x20x4cm

the bottom of the saucepan; the thicker the consistency the more likely this will happen.

Serve the sponge with your Creme Anglaise and, if you want to, you add dehydrated rose petals or edible flowers for that show-stopping dessert!

36

www.ontradeprogress.com

ISSUE 41 | Good News

NEWS

Battle of the Oats Glebe Farm wins court case against oatly in infringement claims.

British oat milk producer Glebe Farm,

fight Oatly’s claims that our brands

a business established in oat milling

were similar - something that is now

and cereal production for over 30

proven to be wrong.

years and makers of oat milk for nearly three years, has won the legal case

“You only need to look at the two

brought against it by oat drink giant

products and packaging side by side

Oatly for trademark infringement and

to appreciate how different these

passing off following Glebe’s use of the

brands are, and how unnecessary this

brand PureOaty on their gluten-free

legal action was.

oat milk.

We greatly appreciate the huge In a complete victory, in today’s

support that PureOaty and Glebe

judgement the judge dismissed

Farm have received from around the

all Oatly’s claims of trade mark

world including 130,000 signatures

infringement and passing off.

on a change.org petition; and many comments online have described this

Phillip Rayner, owner and Managing

as a true David and Goliath battle.”

Director of Glebe Farm explains “We have had the threat of this court case

“Oatly has claimed that this legal action

- which has pitched our challenger

is just standard business practice.

brand against Oatly’s multinational

However, it was very clear to us that

business - looming over us for more

this was not the case. We decided it

than a year. We have always felt

was time to stand up to this behaviour,

certain that we have done nothing

and that in our view ‘corporate might

wrong, and we were determined to

does not make right’.”

38

www.ontradeprogress.com

ISSUE 41 | Good News

“In response to public and industry

The court hearing occurred on 9th and

criticism, Oatly has claimed that it

10th June 2021 and examined wide

first tried to engage Glebe Farm in

ranging aspects of alleged relevant

‘constructive conversation’ but in our

intellectual property including choice

view a threat of legal action never felt

of language and typefaces, the use

‘constructive’ and we felt there was no

of the colour blue and the detail of a

compromise or dialogue offered.”

coffee cup appearing on the PureOaty pack. Glebe Farm’s counsel took time

“It is enormously gratifying that the

to question the originality of Oatly’s

judge has ruled in our favour, and

‘wackaging’ and expressed surprise at

to see that smaller independent

the paucity of evidence Oatly brought

companies can fight back and win.

of any consumer confusion between the brands before heading to court.

“The facts are that we have never wanted to be an Oatly clone. Pride

Ultimately the judge found that there

in our own product aside, as British

is no likelihood of confusion between

farmers we do not agree with any

the PUREOATY name and look of

brand that comes across as anti-

the carton, and any of the Oatly trade

farming in its approach.

marks. Further, the judge ruled against Oatly’s allegation that Glebe Farm

“Our brand name is PureOaty because

intended to gain some unfair advantage,

our oat milk is made from pure

and having reviewed all the evidence

gluten-free oats and just three other

and contemporaneous documents he

ingredients. The claimant has tried to

was fully satisfied that there was no

cast our name incorrectly as “Oaty”

intention as attributed by Oatly.

as an attempt to include that common word in their brand portfolio. However,

Philip Rayner continues: “There

even if it were Oaty, would you expect

is room in a growing category for

everyone to be prevented from using

alternatives. We’d like to think growth

the word ‘milky’ if a large multinational

opportunities come from positivity in

had trademarked ‘Milk-ly’?”

broadening sector choice, rather than from trying to shut things down and

“We are pleased to have our trademark

limiting consumer options.

position vindicated by the judge.”

“All of us at Glebe Farm are excited to put this matter behind us now so we can focus our time on serving our loyal customers and the British public with pure, sustainable oats and oat milk without corporate lawsuits distracting from our day-to-day priorities.”

39

ISSUE 41 | Business Support

Support to create job placements: Kickstart scheme The Kickstart Scheme provides funding to create new jobs for 16 to 24 year olds on Universal Credit who are at risk of long term unemployment. The scheme is open to all organisations.

It pays: • 100% of the National Minimum Wage (or the National Living Wage depending on the age of the participant) for 25 hours per week for a total of 6 months • associated employer National Insurance contributions • minimum automatic enrolment pension contributions • Employers can spread the job start dates up until 31 December 2021.

You’ll get funding until 30 June 2022 if a young person starts their job on 31 December 2021.

Further funding is available for training and support so that young people on the scheme can get a job in the future.

Business rates holiday starts winding down The extended 100% business rates holiday for retail, hospitality and leisure businesses in England came to an end on 30th June. As we know from 1st July, relevant businesses will now pay a third of rates until 31st March 2022

40

www.ontradeprogress.com

ISSUE 41 | Business Support

Recovery Loan Scheme The Recovery Loan Scheme is to help

Business that received support under

businesses of any size access loans

the earlier COVID-19 guaranteed loan

and other kinds of finance so they

schemes are still eligible to access

can recover after the pandemic and

finance under this scheme if they meet

transition period.

all other eligibility criteria.

Up to £10 million is available per

What you can get:

business. The actual amount offered and the terms are at the discretion of

• term loans or overdrafts of between

participating lenders.

£25,001 and £10 million per business

The government guarantees 80%

•

of the finance to the lender. As the

• invoice or asset finance of between

borrower, you are always 100% liable

£1,000 and £10 million per business

for the debt.

No personal guarantees will be taken The scheme is open until 31

on facilities up to £250,000, and a

December 2021, subject to review.

borrower’s principal private residence cannot be taken as security.

Loans are available through a network of accredited lenders, listed on the

How long the loan is for:

British Business Bank’s website.

The maximum length of the facility Eligibility:

depends on the type of finance you apply for and will be:

You can apply for a loan if your business:

• up to 3 years for overdrafts and

• is trading in the UK

• up to 6 years for loans and asset

invoice finance facilities finance facilities 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 proceedings (unless your business is in scope of the Northern Ireland Protocol in which case different eligibility rules may apply)

41

Pub Classic flavour Tyrrells launches ‘Pub Classic’ flavour and pledges £50k donation to British Pubs.

KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC).

From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health. The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale. Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form. With consumer preference for meaty flavours in crisps and snacks growing, the new product is set to catch the attention of pub-goers looking for a snack.

Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand

42

which provides hand-cooked crisps in a

“We are incredibly proud to be supporting the LTC

range of delicious flavours. As we launch

for a second year. As a brand, we are committed to

this year’s campaign to support pubs and

supporting further recovery of pubs and bars after such

bars, we are excited to also be introducing

difficult times. We are eager to see pubs get fully back

the new Tyrrells British Beef & Ale flavour,

on their feet and are thrilled to be able to contribute to

which was created with pubs in mind.

the valuable work of the LTC.

www.ontradeprogress.com

RHUBARB COLLINS

~ 30 ml Giffard Rhubarb liqueur 30 ml Gin 10 ml Giffard gum syrup 20 ml Fresh lemon juice 40 ml sparkling water

~ Method Shake first four ingredients with ice and strain into ice-filled glass

Garnish Rhubarb ribbon

~

Proudly distributed by Mangrove in the UK - www.mangroveuk.com

WMF 5000 S+ It’s engineered for high performance and long-term reliability.

With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.

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