Ontrade Progress Issue #42

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ISSUE 42 | Editor’s Letter

Hello This month has seen a whirlwind for the revival of hospitality. The continuing success of the flexible work from home policies across the UK due to the pandemic are seeing a huge increase in the expendable income of most families and individuals, allowing for money to be spent across the capital and the

Contributors

country’s buzzing hospitality scene.

While we touched upon the sad closing of several venues in the last issue, this month, from the ashes are rising clear phoenixes of success. For example, The Essence House, has opened for London Cocktail Week and is coming back bigger and better with a range of refreshed new features. Promising unparalleled experiences for cocktail lovers, The Essence House will run until October 24th.

Betsy Kharas Guest Writer

More information on page 10.

Of course, this business is all about the people at the centre of it. And naturally, they must come to be celebrated. On page 16, we spotlight Mark MorganHuntley who has pioneered the food labelling system, Allergen Checker, in response to Natasha’s Law which came into force at the beginning of October.

The Yorkshire chef will be travelling to the Restaurant & Takeaway Innovations Expo in early November - so catch him there.

Finally, it wouldn’t be an autumnal issue of OnTrade Progress without a recipe and an accompanying chef to interview. Well tuck into a delicious egg yolk and watercress ravioli while reading about the chef who conceptualised it - Ruth Hansom. Hansom is the head chef of the Princess of Shoreditch, and we interview her to discuss her inspirations, career history and opinions on the culinary world. (Page 34.)

So make your way to your local pub, crack open this issue and enjoy!

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 42 | Contents

www.ontradeprogress.com 4

www.ontradeprogress.com

ISSUE 42 | Contents

06

12

14

New solutions for big ideas

Save money and prevent waste with Winesave

Combining people and technology to succeed

We interview Salima Vellani, founder

We explore one of the most effective

A new report published by workforce

and CEO of Kbox Global, to discuss

and affordable ways to make wine last

specialists Bizimply and hospitality

her new business solution idea and

for longer.

consultancy Hospitality Mavericks.

16

18

20

Europe’s biggest Catering Exhibition

Change of Booking

Rising Star

York-based chef, Mark Morgan-

Find out what percentage of

Brilliant young Merseyside chef

Huntley is preparing to take part in

UK consumers are in favour of

Beth Disley wins Craft Guild Of Chefs

Europe’s biggest catering exhibition, to

paying a deposit when booking

Graduate Award for Pastry 2021.

be held in London in early November.

pubs and restaurants.

22

24

32

Letter to Parliament

LOVE FOOD GIVE FOOD

Local and Fresh

BII CEO Steve Alton has written a letter

Restaurants across the UK encourage

Focusing on local and fresh food will

to the Chancellor and Secretary of

diners to donate £1 per bill to support

inspire post-lockdown customers to eat

State, sharing key findings in the latest

Action Against Hunger’s ‘LOVE FOOD

out in the run-up to the peak Christmas

member insight report from the BII

GIVE FOOD’ campaign.

and New Year trading period, says

what part technology will play in the future of food delivery.

fresh produce specialists, Bidfresh.

34

40

Cracking Ruth Hansom

Somerset Cheddar and your carbon footprint

We interview Ruth Hansom, head

Wyke Farms’ ‘Net Positive Farming’

chef of The Princess of Shoreditch, to

sustainability study finds that eating

Send it to:

discuss British produce, inspirations

cheddar from Somerset could cut your

editor@ontradeprogress.com

and recent events.

cheese consumption carbon footprint

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

by 55%.

5

ISSUE 42 | On-tech

TECHNOLOGY

New Solutions for Big Ideas We interview Salima Vellani, founder and CEO of Kbox Global, to discuss how her new business solution idea is helping restauranteurs quickly turn around their fortunes and what part technology will play in the future of food delivery.

What’s the inspiration behind Kbox

• Remove the need for multiple tech

Global and how does it benefit

providers and give a one tablet

restaurant owners?

solution - so a kitchen/delivery operating system where everything

It really came about as a result of my

is practically run from one box

own restaurant group facing significant

• Power a set of delivery brands

margin pressure due to increased rent,

intelligently built from our core

labour and food costs and operating

ingredients matrix giving us an

in an oversaturated market. On top

additional layer of revenue taking

of that, we had the added “hassle”

advantage of under-utilised

of delivery which was increasingly becoming a larger part of our sales.

capacity in our kitchens • Be so simple to use that anyone in

I recall we had 6 different technology

the kitchen would feel comfortable

providers serving a variety of different

operating both a full-blown delivery

functions to enable us to operate

business as well as serving on-

more efficiently.

premise customers • Provide a training and audit system

This all felt incredibly archaic, and I

so operators could train any member

knew there had to be a better way

of staff within a matter of hours and

for us to function. So, I set out to build

not be at risk when staff leave

an end-to-end technology solution which could:

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ISSUE 42 | On-tech

The reality is that most restaurant and commercial kitchens – in hotels, pubs, gyms, catering kitchens and supermarkets – are underutilised.

The traditional model is outdated and owners often find themselves operating one very expensive location with a single food brand that is tricky to evolve as trends change. These kitchen owners could quickly turn around their fortunes by adapting their operations to serve the soaring delivery market, and I was inspired to create Kbox Global to help them successfully enter the market.

On the supply side, our tech platform digitises kitchen operations to make them efficient and we also train up kitchen teams to help them adapt to this new world. On the demand side, we’ve created a multi-cuisine range of delivery-focused food brands, so kitchens can serve more local people, more easily – without compromising their on-premises offering.

But what makes Kbox unique is our AI and machine learning technology, which uses real-time data to enable kitchens to find the right set of food brands for their local market, and also to adapt swiftly to demand flux and taste changes – all without the need for a data scientist. Using our machine analytics, we can also forecast demand for each kitchen, which in turn minimises waste, improves staff utilisation and morale, and thus improves the profitability of each kitchen.

In today’s world where kitchens are facing huge labour issues, Kbox enables them to maintain a busy and profitable business by putting easy to use technology at the heart of their kitchen and the insights needed to intelligently optimise both an onpremise and robust delivery business.

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ISSUE 42 | Page Header

How will technology play a part in the future of food delivery?

I don’t think things will ever return to the way they were for the hospitality How do technology innovations

industry, and I believe labour shortages

remain vital to the catering sector?

are the new normal. Therefore we must seek out every viable opportunity

Not only does technology support

to improve efficiencies, reduce our

with logistics in the catering sector,

reliance on skilled labour and diversify

but it can also remove mundane tasks

revenues and protect livelihoods.

so that staff are focused on more productive activities. In addition, it

Commercial kitchens are a great place

should provide the business with the

to start, using smart, lean technology

insights and intelligence to understand

to streamline operations, remove

how they are performing and how

burdensome tasks for staff, provide

How do you go about creating

they can improve performance –

simple, easy to understand insights by

dishes/menus specifically for

that’s what we do at Kbox. Our tech

using one centralised technology hub

Kbox Global?

saves time and increases revenue

to run both on-premise and delivery

and profitability by using data to

operations seamlessly. Once you have

Our technology analyses each

understand things like customers’

the right technology in place, the ability

kitchen’s local market – demographics,

ordering habits, promotional activities,

to introduce multiple popular food

geography, and competition – and

and engagement so that each kitchen

brands into kitchens without disruption

uses trend-based insights to help

can continually refine its offering. We

becomes much easier and helps

select and then optimise the right set

even cross-reference kitchens’ own

owners make inroads into the online

of food delivery brands and menus.

data against broader demographic

delivery market. It’s a big break with the

datasets to get a complete picture

tradition of ‘one brand, one kitchen’,

As trends emerge, new menus are

of their local market and ensure

but then, traditional kitchens have long

created, enabling kitchens to swap

they’re in touch with changing tastes

been struggling to stay profitable.

on menu choices and get ahead of the

and preferences.

It’s time to rethink the kitchen for the

curve. Every menu is designed by industry-renowned chefs with

The technology does the legwork, and

delivery-first age, so hospitality venues

a clear focus on quality, efficient

kitchens receive clear, instructional

will be able to serve up the future of

preparation, profitability, and the in-

insights about how to evolve their

online delivery and safeguard their

home eating experience.

offering on an item-by-item basis.

businesses in the process.

8

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Temporary Catering Facilities During Refurbishment

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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.

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ISSUE 42 | In the mix

COCKTAIL WEEK

The Essence House ...returns for London Cocktail Week 2021 with unique experiences set to delight cocktail enthusiasts.

Cocktail drinking experiences are

Essence has created a new two-floor

being elevated by London Essence,

drinks experience in the stunning

at the heart of the newly-created

Carriage Hall. Situated on Floral Street,

Covent Garden hub, which opened

the pop-up will become the heart of

specifically for London Cocktail Week,

the newly-created Covent Garden hub

supported by Hennessey VS Cognac,

for the extended month-long London

Martin Miller’s Gin, X by Glenmorangie

Cocktail Week.

Single Malt Whisky and Belvedere Organic Infusions.

New for 2021 – London Essence are hosting drinks enthusiasts, in two

‘The Essence House’ is back in

standout spaces, at the centre of the

London’s Covent Garden refreshed

festival’s celebrations. Inviting guests

with new and elevated features and

to engage in unique experiences,

extended until the 24th of October.

designed to win the hearts and minds of cocktails devotees and help to

Building on the success of 2019 and

encourage consumers back into the

once again in partnership with London

West End.

Cocktail Week, the world’s biggest celebration of cocktails - London

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ISSUE 42 | In the mix

On the top floor - ‘The Essence

With travel restrictions finally lifting –

House’ are engaging visitors in a

The festival is a true celebration for

fully immersive, multi-sensory event,

the global drinks industry. In the spirit

created to inspire imaginations and

of this, The London Cocktail Week

impart the tools to create cocktails,

Bar is open to all festival goers with a

distinctively designed for individual

London Cocktail Week wristband and

palates. With expert guidance, invites

will serve £7 Signature Cocktails as

can uncover their palate and its

part of the Cocktail Tours.

flavour preferences. Guests are being exposed to new ways to reimagine

Partnering with The Drinks Trust, £1

taste and the impact of effervescence,

from every cocktail will be donated to

temperature and garnish. With these

support the drinks industry - providing

next level skills, they’ll understand how

individuals with services across

to reinvent cocktails they create for

vocational, well-being, financial and

others too.

practical support.

Tickets available up until 24th October

Throughout the experience, London

for £20 per person.

Essence’s exquisite mixers from distilled botanicals, are being paired

In addition to this, and a first for

with Hennessey VS Cognac, Martin

London Essence, they are hosting

Miller’s Gin, X by Glenmorangie Single

the main bar of the pop-up in

Malt Whisky and Belvedere Organic

partnership with the festival. As the

Infusions. The exclusive spirit partners

official mixer partner of The World’s

are the choice of experts the world

50 Best Bars, The London Essence

over and will help produce an elevated

Company can be found in some of

drinking experience for consumers,

the most discerning hospitality venues

aligning with the intricate distillation

around the globe. They have brought

process, top-tier ingredients, and

these heavy-weight credentials to

exquisite drinking experience central

London Cocktail Week - presenting

to London Essence.

a spectacular bar, with a menu that includes hand-picked cocktails

The full experience is curated and

from the world’s finest bars. The

operated by Global Bartending.

cocktails will be renewed throughout October and feature local, seasonal

For further information on visiting

ingredients from the bartenders’ home

Essence House visit;

countries. A true taster of the cocktail

www.londonessenceco.com.

experiences we can look forward to as

Tickets available up until 24th October

the world reopens.

for £20 per person.

11

ISSUE 42 | Grape to glass

DRINKS

Save money and prevent waste with Winesave We all know it isn’t good to keep things bottled up – unless, of course, you’re using a protective layer of argon to keep them fresh and tasty. Today we’re exploring one of the most effective and affordable ways to make wine last for longer, preventing unnecessary waste whilst ensuring you never have to offer anything less than the very best.

Adapt, overcome, and conquer While (hopefully) the hospitality

in the new, post-pandemic world,

industry is on the steady road to

encouraging operators to think outside

recovery, there is no doubt that it’s

the box when it comes to saving

been a rough couple of years. The

money. In fact, there has never been

combined effects of Brexit and the

a more apt time for businesses to get

Coronavirus pandemic have caused

creative and find new and innovative

disruption and financial upheaval for

ways to cut costs.

businesses across the sector, and it seems we still have a long way to go.

Which brings me on to today’s topic – let me introduce you to a company that

However, it’s certainly not all doom

can simultaneously cut your budget

and gloom. Priorities have shifted

and help you prevent waste: Winesave.

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ISSUE 42 | Grape to glass

Enter: Winesave In a nutshell, Winesave prolongs

Of course, while some of this

the life of a bottle of wine for weeks,

is unavoidable, with Winesave

months or possibly even years after it

businesses could prevent gallons of

has first been opened. It does so by

wine from being wasted.

laying argon (an odourless gas that is heavier than air) across the top of the wine’s surface. Pretty cool, right? The

Fool proof

argon acts as a sealant, protecting

Not only does Winesave offer an

the flavour of the wine and preventing

affordable and incredibly quick

oxidisation and spoilage. This means

alternative to disposing of undrunk

that even the most premium wines will

wine, but it is also an easy process that

maintain their peak flavour for a long

anyone can do. I know what you’re

time after being opened.

thinking, this all sounds too good to be true. No instruction manual necessary;

Serving wine by the glass can be

once you’ve poured a glass, grab your

costly, and there’s nothing worse than

Winesave device and simply:

pouring the best part of a bottle down the sink at the end of a service. If

Step 1: Fit the rubber tube extension

operators are offering premium wines

(provided) on the nozzle on the top of

at high end prices, they need to be at

the canister.

100% when customers taste them.

Winesave is the perfect way to make

Step 2: Insert the rubber tube

those bottles of wine go the distance.

extension into the bottle so that the tip is about 4cm above the wine and

So, whether you’re a venue that has

facing the side of the bottle (this will

been put off offering customers a wide

stop the wine from being splashed by

selection of high-end wines due to

discharging gas).

cost and wastage, or you’re sick and tired of pouring spoiled wine away,

Step 3: Press for one second.

Winesave is the ideal solution for you.

Step 4: Replace the bottle cap, cork

Same great flavour, far less waste

or stopper and store the bottle where it will remain upright, and make sure to avoid tipping or shaking the bottle.

Hospitality by nature is a very wasteful

The tube connected to the canister

industry; it generates hundreds of

is super flexible so there is no danger

thousands of tonnes of waste each

of it snapping off in the bottle. The

year. Therefore, products that prolong

canister is specially made with an ultra-

the shelf life of any consumable goods

repellent material that helps prevent

are obviously great for a wide range of

contamination. Alongside all of that, the

reasons. There is no doubt that society

bottle looks sleek and sophisticated –

is pushing for a reduction in waste, and

you really can’t go wrong!

businesses that are actively choosing less wasteful, more environmentally

And just like that, the wine in that

friendly options are becoming

bottle will remain in peak condition for

increasingly attractive to consumers.

weeks. It really is that easy.

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ISSUE 42 | On-tech

TECHNOLOGY

Operators must combine investment in people and technology to succeed Hospitality operators need to combine investment in technology with a new approach to people management if they are to recruit and retain the best employees and deliver the best customer experience, says From Agile to Fragile: How to Navigate the New Era of Hospitality, a new report published by workforce specialists Bizimply and hospitality consultancy Hospitality Mavericks.

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ISSUE 42 | On-tech

Technology that frees up front-line

In response to the current staffing

staff to have autonomy to deliver

shortage, 21% of respondents are

great customer service, rather than

taking no additional steps to recruit

hampering their efforts, is the key to

new employees or retain existing team

retaining the customer service edge in a

members. A third (32%) are increasing

competitive market, the report finds.

their training and development, 21% are increasing pay and 10% improving staff

The report is based on a survey of

benefits. Eleven percent are looking

senior operators representing hundreds

to change working patterns, such as

of outlets, employing thousands of

offering four-day weeks.

staff, in the UK, Europe and the USA. Respondents came from across the

With recruitment and retention of

hospitality sector, from fine dining and

front-line staff likely to be the biggest

hotels to pubs and bars, coffee shops

challenge for operators for the

and fast-food outlets. The report is

foreseeable future, there’s an urgent

available from the Bizimply website.

need to create better roles that attract talented employees and motivate them

The survey found that since the

to stay – and that turns hospitality

first lockdown in 2020, 70% of

into a more appealing career choice

respondents have rolled out new or

for bright youngsters. Empowering

updated digital tools, and 59% have

employees, with support from the

implemented new people policies.

right digital tools, encourages them

However, nearly three-quarters (72%)

to become innovative and more

either have no formal people strategy,

productive. The most successful

or one only partly developed.

hospitality businesses are those harnessing the power of technology to

This is despite a majority of operators

help them focus on the needs of both

recognising that positive change would

their employees and customers.

transform their business; 49% said they would like to implement more agile

Bizimply’s software is designed to help

working methods and 41% want to give

hospitality businesses reduce time spent

their front-line teams greater decision-

on staff rosters and payroll and free up

making powers.

front-line staff, particularly GMs. They are then able to spend less time on

Resistance to change was cited by

admin and more time front of house,

34% of respondents, while one-fifth

coaching staff members, interacting with

(21%) said their front-line teams lacked

customers and delivering a memorable

the capability to implement change, and

experience that leads to happy,

a similar number (23%) felt customer-

returning guests and motivated teams.

facing staff didn’t understand the 12-month plan for the business.

Bizimply estimates GMs can spend up to six hours a week, compared

Forty percent recognised implementing

to creating a staff rota using Excel

new technology could make their staff

or similar. Equipping them with the

teams more efficient, but only 34%

right software to produce rotas and

thought it could improve employees’

payroll quickly gives this time back.

experience and job satisfaction. More

One operator using Bizimply software

than half (55%) feel they have invested

is now creating rotas for 60 team

sufficiently in digitalisation to optimise

members, across five sites, in just one

their business.

hour a week.

15

ISSUE 42 | On the plate

EXHIBITION

Yorkshire Chef to appear at Europe’s biggest Catering Exhibition York-based chef, Mark Morgan-Huntley is preparing to take part in Europe’s biggest catering exhibition, to be held in London in early November.

As we know, on October 1st, the new

Under current rules, food prepared

regulations and keep their customers

legislation – known as ‘Natasha’s Law’

on the premises in which it is sold

safe, and he will be showcasing his

– came into force, affecting hundreds

does not have to display full allergen

innovative system at the prestigious

of thousands of businesses and

information in writing. The new

Restaurant & Takeaway Innovation

traders who produce and package

requirements apply to items called

Expo, which is expected to attract

food for sale. Natasha’s Law is named

‘prepacked for direct sale’ (PPDS),

more than 15,000 visitors.

after Natasha Ednan-Laperouse who

which is food that is packaged

died in 2016 following an allergic

onsite at the same premises where

Europe’s leading event for takeaway

reaction to a shop-bought sandwich

a customer then selects or orders it.

and restaurant owners looking to

that had been prepared and packaged

This means that from now on, each

boost their profits, the Restaurant &

on site but did not include sesame

PPDS food item will need a label

Takeaway Innovation Expo will return

seeds on its ingredients label – a

containing a full ingredients list.

to London’s ExCeL convention centre

product to which she knew she had a severe allergy.

on November 9 and 10, offering Chef Mark Morgan-Huntley has

an insight into the innovations and

pioneered a food labelling system

technologies that are changing the

called Allergen Checker, to help such

face of the industry.

businesses comply with the new

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www.ontradeprogress.com

ISSUE 42 | On the plate

With free tickets for the show in 2021,

Businesses are under increasing

guests will have exclusive access

pressure to ensure their food labelling

to the most impressive line-up the

is up to scratch. Recent research

show has ever seen. With more than

commissioned by GS1 UK (the

1,000 exhibitors showcasing the

not-for-profit organisation leading

products and services making waves

the ‘Feed Us the Facts’ campaign

in the sector, 500 seminars led by

for extra transparency from the food

the industry’s leading minds, an array

industry) has found that four in 10

of panel debates and spectacular

businesses across the food industry

networking opportunities, it’s an

have never heard of Natasha’s Law,

unmissable opportunity for restaurant

and eight in 10 food business owners

and takeaway professionals looking to

admit they feel unprepared for the new

accelerate the growth of their business.

food regulations.

Mark’s brainchild, Allergen Checker is

Non-compliance with the new rules

an online system that enables business

could result in a business facing

owners to easily identify and display

serious financial penalties, and

all allergens and ingredients in their

potentially criminal prosecution.

food products. It allows users to create

Mark has decades of kitchen and

their own virtual store cupboard, input

restaurant management experience

ingredients, identify allergens and print

and launched his unique food labelling

customised full ingredient labels to

service to help businesses of all

attach to items, so customers know

shapes and sizes stay on the right side

exactly what’s in their food.

of the law in an easy-to-use, valuefor-money way, while keeping allergyprone customers safe.

The subscription-based service costs less than £1 per day for unlimited ingredients labelling. Allergen Checker is also donating £10 per subscription to The Natasha Allergy Research Foundation, which funds vital research into food allergies.

17

ISSUE 42 | At your service

BOOKING

Change of Booking Over half of UK consumers are in favour of paying a deposit when booking tables in pubs and restaurants.

New research from Zonal and CGA

strong levels for larger bookings of six

optimum way forward for operators,

reveals that 51% of UK pub and

people of more (59%) and is still over

consumers are far more inclined

restaurant goers are happy to pay

half (53%) for smaller groups.

to accept them than we previously

a deposit to book a table, and

thought - and for a wider range of

even more (55%) are in favour of

However, younger consumers are

occasions. Deposits and no-show fees

paying no-show fees if they don’t

more reluctant than the national

shouldn’t just be reserved for high-end

turn up. The findings, from leading

average to pay to secure a booking.

restaurants or Valentine’s Day and

hospitality tech firm Zonal, forms

Only 28% of 18-24-year olds say they

Christmas either and are a legitimate

part of its industry-wide campaign

would put down a deposit and just

tool for reducing no shows during

#ShowUpForHospitality, aiming to

24% said they would be happy to pay

busy trading periods.

highlight the damaging impact of

a no-show fee.

customer no-shows, which collectively cost the sector £17.6bn a year.

“As part of our #ShowUpForHospitality Commenting on the findings,

campaign we want to spotlight this

Olivia FitzGerald, Chief Sales and

issue, change consumer behaviours

Consumers are more likely to be

Marketing Officer, Zonal said: “There’s

as well as start an industry discussion

in favour of their use in for special

traditionally been a scepticism

as to how best to combat this

occasions and on significant days

and nervousness around the use

long-standing problem. We’ve seen

such as Valentine’s Day or a Bank

of deposits and no-show fees in

phenomenal support across the sector

Holiday, with 65% happy to pay a

hospitality, with many believing that

from CGA, UKHospitality, Bums on

deposit for such events.

it would prove to be a big turn off for

Seats, Think Hospitality plus many

their customers and hit trade.

more. It’s been fantastic to see once

Guests inclination to pay deposits is

again hospitality come together for the

less (41%) for casual occasions such

“These latest insights show that, while

as after work drinks but remains at

a blanket approach may not be the

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benefit of the entire industry.”

www.ontradeprogress.com

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ISSUE 42 | On the plate

NEWS

Rising Star

Brilliant young Merseyside chef Beth Disley wins Craft Guild Of Chefs Graduate Award for Pastry 2021.

A young Merseyside chef has

Watching on and beaming with pride

achieved an incredible accolade,

was The Art School’s Chef Patron,

winning The Craft Guild of Chefs

Paul Askew, under whose tutelage

Graduate Award for Pastry 2021 in a

Beth is becoming one of the country’s

tense final.

most exciting young chefs.

Beth Disley, a chef from The Art

Wirral-born Beth says: “I am over the

School in Liverpool, wowed the judges

moon to become a Graduate Award

to such an extent she also received

Winner for The Craft Guild of Chefs

the feted Highest Achievement Award.

2021. But to be given the Highest Achievement Award and an amazing

The theme for the final was a

trip to Lyon is beyond exciting. I am so

christening and baby naming day

happy and can’t quite believe it!”

celebration and finalists were tasked to create a fruit Charlotte russe entremet, a celebration plaque, plant-based chocolate truffles, mendiants and choux a la crème. Beth had 5 ½ hours to create her sumptuous buffet.

20

Merseyside chef also given Highest Achievement Award for her sublime work

www.ontradeprogress.com

ISSUE 42 | On the plate

“It’s been an amazing

Beth received her award from Will

opportunity and I’m so

Torrent, Chairman of Judges Pastry;

grateful how chef Askew

Russel Bateman, Chairman of Judges

helps me develop on my

Savoury; and Matt Owens, Chairman

journey. The standard for

of the Craft Guild.

the final was amazing and I want to say huge

Paul says: “I’m absolutely delighted

congratulations to the

for Beth. She’s a super talented and

other finalists. I also

lovely young woman who’s been with

can’t wait to compete

us for over 4 years. Her commitment,

in two weeks’ time for

creativity and maturity are exceptional

the forthcoming Young

and The Art School family and I are so

National Chef Of The

proud of her. She is developing into an

Year 2022 and to fly the

outstanding young chef that Liverpool

flag for Liverpool City

and the UK will be hearing more of

region and The Art School

very soon.

Family once more.”

“It’s another first in the culinary world for Liverpool after our Junior Sous Chef Edwin Kuk won Young National Chef Of The Year 2021. This proves our philosophy at The Art School helps nurture the next generation of chefs and in Beth and Edward we have got two budding stars on our hands. We also continue to celebrate Liverpool, focused on developing its food, culture and gastronomic reputation and capability.”

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ISSUE 42 | Letter to Parliament

Dear Chancellor & Secretary of State, pubs in every community of the country and are The majority of our 10,000 individual members independently operate severe trading restrictions. This recovery is being just starting their long road to recovery after 18 months of closure and have not returned to 2019 levels, and the rapidly significantly undermined by trading revenues, which for the majority taxation as Government support falls away. escalating costs of goods, services and labour alongside increasing r) as without further trading support from I am writing to you ahead of the Autumn budget next month (27th Octobe The recognition of the economic contribution, the scale of Government this long awaited recovery for our pubs is in jeopardy. of pubs in the recently published Hospitality Strategy jobs & careers opportunities in our sector and the unique social value with Government to drive solutions to the strategic is extremely encouraging. We look forward to continuing to work closely long term resilience of the sector. challenges and opportunities identified to support the recovery and wanted to share the key findings with you. The results We have just completed an extensive member insight survey and we for further investment to support their recovery. These clearly show the fragility of our member’s businesses and the need of the last 18 months combined with the trading are viable and vibrant small businesses that can recover, but the impact potentially lead to business failure. challenges facing them now, threaten to undermine this recovery and traded below 75% • 84% of our member’s pubs’ summer trading was below 2019, 54% • 72% expect to only trade at break-even moving forward cash reserves with pay back expected to be over 4 • Average pandemic specific debt is over £50,000 per pub after utilising years months through lack of funds & debt • 1 in 2 operators will not invest in their business in the next twelve staff with 70% of these paying at least nearly three times • 76% of pubs are having to pay higher wages to attract and retain the rate of inflation s are over 10% • Escalating supply costs in drinks, food and utilities - majority of increase r, this did not make up for the lost opportunity when Whilst many of our member’s pubs traded strongly in the late summe ance figures that have been attributed to our sector they were heavily restricted in the earlier months. Also trading perform ely reflect the underlying trading performance. Our survey particularly those from card and cashless payments do not accurat at under 50% which has now moved to 75% in 2021. shows that pre-pandemic levels of card and cashless payments were ntly below 2019 levels.

Overall revenues for the majority of our members are actually significa

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www.ontradeprogress.com

ISSUE 42 | Letter to Parliament

BII CEO Steve Alton has written a Letter to the Chancellor and Secretary of State, sharing some of the key findings in the latest member insight report from the British Institute of Innkeepin.

Our members have consistently identified three business critical areas

of ongoing investment that they will need to support

• Business rates; an immediate business rates holiday for England in

line with the devolved nations alongside a fundamental

their recovery;

reform of business rates levelling up the economy

• Extended VAT reduction; a sector specific reduced VAT rate at 5% • Duty cut for draught products served in pubs; as part of a wider duty

reform, an immediate reduction in duty for draught products served in pubs supporting their futures and the local brewers dependent upon them

We greatly appreciate all of the support that has been given to our sector throughout the pandemic. The further investment in our nation’s pubs will yield a rapid return and safeguard a national asset at the heart of every community.

As always, we would welcome any further engagement with you and

your officials to discuss these proposals.

Yours sincerely,

Chief Executive Officer British Institute of Innkeeping (BII)

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ISSUE 42 | Good news

NEWS

Restaurants across the UK encourage diners to donate £1 per bill to support Action Against Hunger’s ‘LOVE FOOD GIVE FOOD’ campaign which started in September and runs throughout October.

Throughout September and October,

of five people. £42 is enough to pay

Additionally, WHO (World Health

Action Against Hunger is encouraging

for a 6-week treatment of ready to

Organisation) estimates that 265

the nation to visit their favourite

use therapeutic food to help save a

million people around the world are

restaurants in support of its Love

malnourished child’s life.

currently facing a hunger crisis. That

Food Give Food campaign. By foodies

is a rise of 130 million on the pre-

adding just £1 to their bill at the end

The charity supports community

pandemic figure. In the UK alone 1.97

of the meal, they are raising vital funds

kitchen and malnutrition treatment

million people are undernourished

to support communities in the UK and

centres, water, sanitation, and

according to The Food Foundation.

across the world who are facing life-

healthcare projects and those assisting

threatening hunger.

people impacted by Covid-19.

£1 on each bill with cover the cost of

Right now, the lives of 11 million children

a day’s worth of life-saving therapeutic

under five are at risk because of life-

food to treat a severely malnourished

threatening hunger; that is four times the

child. £25 is enough to fund an

number of people who lost their lives in

emergency kitchen kit for a family

the first year of the pandemic.

24

www.ontradeprogress.com

ISSUE 42 | Good news

“The world is facing a

Women, infants, and children are often

global hunger pandemic

more vulnerable to malnutrition across

with millions of people

the world. Of the 690 million people

suffering from lack of

who are food insecure worldwide

food due to poverty,

(including the UK) 60% are women.

climate change, conflict

When families experience economic

and Covid. Our UK

hardship, mothers are usually the first

restaurants and those

to sacrifice their food so they can feed

eating out are in a

their children

fantastic and unique position to make an

To celebrate the 10 year anniversary of

impact in the fight

the Love Food Give Food campaign,

against global hunger.

over 194 restaurants across the UK confirmed their participation.

Across the UK the

Restaurants include Yo! Sushi,

average meal out is

Hakkasan, Darjeeling Express through

£25 for a couple. That’s

to Hawksmoor and Caravan.

the same cost as an emergency kitchen kit

Over the last decade, over £3

for a family of five people

million has been raised and 17

containing a 7 litre pot, a

million individuals supported by the

2.5 litre pan, a 5-litre pot

campaign. The money raised by diners

and lid, 5 bowls, 5 glasses,

has helped fight against hunger and

2 serving spoons, a set

malnutrition in 46 countries, including

of cutlery for 5 people, a

here in the UK.

sponge, a kitchen knife and a wooden spoon.

If the meal were to cost £42, that’s the same cost as a 6-week treatment of ready to use therapeutic food to help save a malnourished child’s life.

The donation of £1 on your restaurant bill provides a mother with a day’s worth of life-saving therapeutic food to treat her malnourished child.

The right nutrition in the first 1,000 days of a child’s development is vital for a chance of a healthy life.

Jean Michel Grand, Executive Director of Action Against Hunger.

25

Heineken reducing plastic HEINEKEN UK delists all PET bottles from its ON-trade network, saving over 170 tonnes of plastic per year.

As part of its sustainability commitments, HEINEKEN UK has made the bold move to delist all PET bottles from its on-trade network. The removal of PET for cider and beer will save almost 6 million PET bottles or 170 tonnes of plastic per year. The company has also delisted all third-party PET SKUs from its e-commerce website, encouraging direct-supplied customers to switch to more sustainable alternatives like aluminium or glass that can be recycled.

78 million tonnes of plastic waste are generated per year globally and by 2050 there could be more plastic than fish in the ocean. Consumers, particularly Gen Z, are increasingly conscious of their environmental impact, with 79% changing their purchasing habits based on sustainability. It’s therefore now more important than ever for businesses to effect positive change for the planet and provide customers with opportunities to ‘do the right thing’.

To further reduce environmental impact, following successful trials HEINEKEN UK is offering on-trade operators, festivals, and stadia environmentally friendlier cups for events, as an alternative to single use plastic.

Choose from a reusable rental cup model – with some cups that can be used as many as 500+ times before being recycled – that also takes away the hassle of washing up. Each reusable cup uses significantly fewer materials and lower energy consumption during its lifetime than producing the equivalent number

Alternatively, a huge benefit of HEINEKEN’s paper cup option is

of single use cups.

they can be recycled in the normal waste paper streams, plus are biodegradable, compostable and repulpable.

26

www.ontradeprogress.com

Limited Edition Budweiser Budvar launches limited edition collaboration Beer Budweiser Budvar has announced a landmark new collaboration created in conjunction with respected Czech craft brewery, Pivovar Clock.

Reflecting its position as the Czech national brewery, Budvar’s stated mission is to enhance the reputation of all Czech beer globally, and this is the first collaboration beer Budvar has released internationally in support of this aim. Lager lovers will have the chance to try Bohemian Idols, a 5.2% ABV lager, at a series of tap takeovers around the UK. The brew is now available in the UK on-trade in a limited run of 20 litre kegs, as well as a small number of 500ml cans available to consumers at selected events.

The name Bohemian Idols is a link to the No Idols beer range brewed by Pivovar Clock, and also reflects both breweries’ place in the beer culture of Bohemia. As well as uniting the two brewers themselves, Bohemian Idols also brings together tradition and innovation in two Czech hop varieties. The recipe uses Saaz Late, a variation on the ancient Czech Saaz hop, bringing an important balance of bitterness and aroma, and the newly developed Kazbek, which has a citrus flavour, often used in IPAs, as well as the spice of a classic noble hop.

Bohemian Idols was brewed in the Pivovar Clock brewery in Potštejn, eastern Bohemia, by brewmaster Jakub Sychra and Aleš Dvorák of Budvar. Together with Budvar’s traditional malts, sourced from the Hana Tap Takeovers will be held during October and November at

region of Moravia, the double decoction

venues in London, Brighton, Manchester, Bristol, Worcester,

mashing process was followed by six weeks

Cardiff, Edinburgh, and Glasgow

of cold conditioning in Pivovar Clock’s cellars.

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ISSUE 42 | In the mix

DRINKS

New Signature Series Online cask spirit platform Caskshare, is set to launch its new Signature Series, an extended collaboration with prominent industry figures and cask owners, which enables privately owned casks to be shared and sold amongst a community of fellow whisky lovers.

Caskshare are partnering with whisky

Bourbon and one Oloroso cask

The older 2008 cask is subsumed

maverick, Mark Reynier, to launch

matured whiskies, one from 2008 and

into the 2010’s making 2010 the AYS

this new element of their industry

two from 2010 through a journey of

relevant year. Each will have the same

leading platform. The casks listed

maturation to August 2018.

complex flavour profile, and will be

as part of this series are Reynier’s

bottled in consecutive years showing

rare and exclusive laddie selection.

Then the three casks (two years) were

more age and further cask emphasis

Reynier’s passion for innovation led

vatted together and filled back into

throughout the series.

to the development of Additional

Andean, Amarone (French oak) and

Cask Enhancement, and these

Oloroso wood for a further 18 months.

These are experimental bottlings

casks demonstrate the remarkable

They were then revatted again, and

exploring oak influences and

results that can be achieved by the

the whole was filled into a first-fill

incorporating new oak from the Andes

application of this process.

American barrel (Cask R190410003),

(Quercus Humboldtii), which is an oak

a Virgin American barrel (Cask

high in eucalyptoides. Reynier through

To maximise balance and harmony,

R190410002), and a first-fill Oloroso

this partnership with Caskshare is giving

Reynier undertook a complex

hogshead (Cask R190410001).

like-minded whisky lovers the chance to

operation pooling three casks, two

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share this experience with him.

www.ontradeprogress.com

ISSUE 42 | In the mix

The casks will be bottled starting in March 2022 and present a chance to experience a totally unique triple racked journey in oak. They are available to reserve now on Caskshare website.

Mark Reynier - “What we have here are what some might say are the extreme end of whisky making, and represent my journey in finding true individuality in the whisky industry. Working with Caskshare has given me the chance to let others experience my journey through the years, and to hold a share of this maturing whisky alongside me.”

For too long there has been a confusion about what happens to privately owned casks when they are ready to be enjoyed. Owners have a dilemma as to whether to sell the cask to the original producer, brokers or independent bottlers; which can only be done as a sealed cask; or to bottle the whole cask, which results in a large amount of whisky, more than anyone would ever need. Caskshare Signature Series is the solution to that conundrum in a way that allows cask owners to enjoy some of their own whisky, bottled at a time that suits them, and to share the remainder with fellow whisky lovers.

David Nicol - “Mark has been a leading light in the whisky industry for over two decades and we are delighted to be working with him to bring these casks, innovative techniques and experimental bottlings to market. Caskshare Signature Series provides a groundbreaking solution, assisting cask owners with the best option for the final phase of cask ownership - the bottling, sharing, and enjoying.”

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ISSUE 42 | In the mix

TRENDS

Top 5 Trends

...to watch in the spirits and wine sector over 2021/2022, according to GlobalData.

Disruptions in supply chains, crop

of indulgence, are set to drive many

damage because of climate change,

innovations this year, as consumers

and a shift in consumer attitudes

look for products’ that align with their

towards drinking are set to shape new

personal values without compromising

trends and consumption habits in

on taste.

spirits and wine over the coming years, supporting steady growth, according

“In GlobalData’s Q2 2021 consumer

to GlobalData. The leading data and

survey, 34% of global consumers

analytics company expects the market

stated that they find sustainably/

to increase at a compound annual

ethically sourced ingredients very

growth rate (CAGR) of 1.2% by 2026.

appealing, highlighting an innovation opportunity for beverage producers.”

Holly Inglis, Beverages Analyst at GlobalData, explains how these

Inglis highlights the top five trends that

factors are driving new innovations:

will shape the spirits and wine sector

“Health consciousness and

over 2021/22:

sustainability, sprinkled with a pinch

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www.ontradeprogress.com

ISSUE 42 | In the mix

1

Low/No ABV “Already established in the beer sector, low or no ABV are now taking shape in spirits and wine. Although

2

hard seltzers benefited from this

CBD infusion

trend recently, Boston Beer reported

“Two companies have recently

3

that hard seltzer growth diminished,

leveraged experimental and health

meaning the company had to revise

trends in one unique launch. Spirit’s

Hard tea

its full year growth forecasts – perhaps

producer, Amass, has recently paired

“Following the immense success

suggesting a slowdown in the

THC and CBD-infused with zero ABV

of hard seltzers, manufacturers are

previously booming category.

spirit, highlighting a modern take on

now looking to new cross-category

what was once considered a taboo.

innovations. Hard tea leverages a

“That said, ‘moderation’ is still a

In Poland, CBD beer launches from

popular non-alcoholic beverage choice

winning trend, as consumers look

Browar Miejski Gloger Sp. Z o. O

- with a twist. Producers can combine

for lower/no ABV variations of their

have also been witnessed, though in

novel alcoholic blends with a tea base

favourite drinks. Innovations witnessed

GlobalData’s Q2 21 consumer survey,

to create a unique offering, which

so far in 2021 have included Street

only 15% of global consumers stated

is likely to appeal to younger-age

Hard Seltzer in Russia, Desperado’s

that novel/unusual flavours were opted

consumers. Take Bully Boy’s Italian

virgin 0.0% mojito beer in France and

for in alcoholic drinks, positioning this

Iced Tea brand, which combines

Svami Zero Proof non-alcoholic pink

as more of an emerging trend.”

aperol spritz tastes with iced/rtd tea flavors, with a 7% ABV content.”

gin and tonic in India.”

4

5

Better-for-you wine

Portion control cans

“Consumers are increasingly

“The can format primarily came into

demanding sustainable and healthier

play as part of the on-the-go trend.

alternatives to traditional products, and

However, since the pandemic and

often this is achieved via certifications

subsequent slowdown of many

such as organic. Regarding wine,

people’s lives, canned wines and

this refers to organic, biodynamic, or

spirits have co-opted a different space

sustainable, all of which have their own

– that of portion control. Cans provide

certification boards and regulations.

an accessible and affordable way to

GlobalData’s Q3 2021 survey reveals

both count calories and consumption

that 55% and 40% of global consumers

of alcohol units. In GlobalData’s Q2

find natural and organic claims to

2021 survey, 33% of global consumers

be very appealing, respectively.

stated that they are actively trying to

In Chile, Miguel Torres Las Mulas

reduce their consumption of calories,

brand launched an organic sparkling

with a further 38% highlighting they are

wine, appealing to eco-conscious

trying to reduce sugar consumption.

consumers, though launches of this

This denotes not only a move away

nature also connote a premium.”

from high ABV count, but other less than healthy ingredients too.”

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ISSUE 42 | On the plate

FOOD

Local & Fresh Focus on fresh and local festive food, says Bidfresh.

Festive menus built around fresh and

businesses, and meet up with

local food will inspire post-lockdown

friends and family. That creates

customers to eat out in the run-up

opportunities for restaurants and

to the peak Christmas and New Year

pubs to offer interesting dishes with a

trading period, says fresh produce

focus on fresh produce and the best

specialist Bidfresh.

British ingredients.

Drawing on the latest research into consumer plans for socialising this

“Festive menus can be

year, Bidfresh is advising chefs and

fairly rigid, but building

operators that meals with genuine

in some flexibility will

provenance will have the strongest

be a real competitive

appeal, with the added advantage of

advantage this year.

making the most of availability.

That could mean offering roast duck or partridge

Bidfresh is highlighting the menu

as well as the more

planning benefits of working

familiar turkey; having

closely with all three of its specialist

smoked mackerel or

businesses: meat supplier Campbell

trout as a starter, or

Brothers, Direct Seafoods, and fresh

serving premium twists

produce experts Oliver Kay.

on accompaniments, such as a sprout slaw or

Martin Eshelby development support

roasted sweet potatoes.”

chef with Oliver Kay said: “Consumers are still in cautious mode following lockdown, and most say they plan to stay close to home, support local

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ISSUE 42 | On the plate

The research* found that:

Eshelby added “It is very possible to meet what can seem like conflicting

• 59% of consumers plan to stay

consumer expectations. A traditional

local and support local businesses;

Christmas dinner may not just mean

similar number expect to go out to

turkey – in fact, 32% of consumers say

eat and drink several times in the

they want a choice of different roast

run up to Christmas;

meat, and poultry such as duck or

• Festive bookings will start to ramp

partridge can add a “wow factor” as

up from September onwards, so

consumers are less likely to cook them

operators should have reservation

at home.

systems in place, but 15% will wait until December – favouring

“To accompany the main event, a root

businesses that can keep menu

vegetable gratin with truffle infused

options and table availability flexible;

cream adds a little luxury to plain root

• Seeing friends and family; giving

veg, while roasting squash and sweet

gifts in person; and going out for

potato wedges with maple syrup,

meals and drinks are the top three

cumin and fennel seeds is a delicious

things people are looking forward to

aromatic twist.

this year; • The top four factors influencing

“Equally, 25% want to see unique

choice of venue are the quality of

starters on menus, and 23% want

food and drinks, the price of food

desserts they wouldn’t make at

and drinks; the safety and hygiene

home. Offering alternative choices

measure in places; and the choice

alongside the familiar smoked salmon

of dishes on the menu;

and Christmas pud will have strong

• 33% of consumers say they’ll definitely expect a higher quality

customer appeal, as well as helping to “spread the load” for the supply chain.

of food when eating out than pre-pandemic; and 44% will now

“Smoked mackerel or trout, served with

expect to be offered “something a

a sprout salad, makes an interesting

bit different” when they eat out;

and tasty starter, and helps promote

• While 47% expect to eat a traditional

sustainability, which is an increasingly

Christmas dinner when they eat out,

important consideration for many

27% will be looking for dishes they

consumers.

wouldn’t traditionally cook at home, and 21% want something new and

“Offering a lighter dessert such as

interesting to try.

poached clementines with a yoghurt semifeddo can be particularly appealing

*Bidfood & 3Gem , Christmas 2021 Consumer Survey,

after a roast with all the trimmings.

2,000 UK respondents, surveyed 8-11th June 2021.

“Overall, a more diverse festive menu, making full use of the range of produce and ingredients available from suppliers give operators the broadest possible appeal to consumers, as well as reducing the pressure points that affect the supply chain when everybody is trying to order the same products.”

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ISSUE 42 | British Lion eggs

FOOD

Cracking Ruth Hansom We interview Ruth Hansom, head chef of The Princess of Shoreditch, to discuss British produce, inspirations and recent events.

As I write this article, I am sitting at

import, food is often not one of them.

“My passion for food started when

Kings Cross train station awaiting my

(Unless we’re talking about pineapples

I was around 12,” she explains. “I

train to Canterbury. Usually this trip

or other tropical goodies, of course.)

dug up my mum’s back garden and

would involve a large coffee and be

However, we have a plethora of land

planted lots of fruit and vegetables.

made from the relative comfort of my

available for agriculture and a real

I wanted to learn how to cook them,

red Ford Fiesta. Unfortunately, despite

impetus to put British cuisine and

so I began watching every cooking

roaming around north west London

produce front and centre.

show possible. I entered Future Chef,

until 1am last night, I was totally unable

a competition for under 16s, and

to source petrol. Not a drop. Returning

One chef who took the supply chain

made it to the national final, held at

home empty-handed and with an

of food into her own hands at a very

Westminster Kingsway. After I finished

angry amber flashing light on my

young age, and the star of our feature

my GCSEs, I decided to apply to

dashboard, I resigned to take the train.

this month, is Ruth Hansom. Hansom

Westminster and moved to London.

is the head chef of The Princess of

I completed my Royal Academy of

The supply chain is something we

Shoreditch and an accomplished

Culinary Art Apprenticeship at The Ritz

rely on heavily as a country and while

culinary legend.

and stayed there for 5 years in all.”

there are some goods we have to

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ISSUE 42 | British Lion eggs

British produce

Recent events

For Hansom, inspiration for great

Of course, as we complete our first

cooking and ideas for wonderful

months since full reopening, we can

dishes can come from anywhere, but

gain a much more in-depth analysis

of late it has come from “the British

of how the Covid-19 pandemic

seasons, Instagram, cool books and,

affected the hospitality industry. Upon

of course, eating out.”

reflection, Hansom believes: “The pandemic has been good and bad

“British produce is hugely important

for the industry, besides the terrible

to me,” she continued. “I like to build

closures and loss of incomes. It

relationships with my suppliers, visit

allowed the industry to have a break

the farms and crops where possible

from its long hours and spend time

and know the story behind what I’m

with loved ones at home. To rest,

buying. It’s really important now more

exercise and eat properly, as well as

than ever that we are supporting our

giving people time to develop new

economy and it’s up to us as chefs to

recipes and plans. Adversely, it’s

purchase wisely.”

made a lot of our work force decide they don’t want to be in the industry

As a result, when it comes to cooking

anymore, resulting in a skills shortage.”

with eggs, Hansom relies on British Lion eggs “to ensure I’m using the best

Moreover, Hansom reflects on how

quality product from well kept livestock.”

Brexit has worsened the same supply chain problems we’re experiencing today. She says: “Brexit has caused huge disruption to our industry from not being able to get ingredients from overseas (for restaurants that source produce from European countries), to not having lorry drivers to deliver produce, to not having the skilled staff needed to run our businesses to the standard and at the full capacity that we would want.”

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ISSUE 42 | British Lion eggs

Egg yolk and Watercress Ravioli recipe Ingredients

Celeriac Puree

Watercress Foam

• Ravioli

1. Peel and dice 2 celeriac.

1. Sweat; 500g watercress stems,

• Celeriac Puree

2. Steam until soft but still white and

200g sliced button mushrooms,

• 3 x roast baby onion

then blend until smooth with 100g of

200g chopped shallots, half a head

• 3x glazed morels

cold butter and 200ml of milk.

of garlic, 6g peppercorns and 2 sprigs

• 3x tender stem florets

3. Season to taste, pass and chill.

of thyme.

2. Deglaze with 500ml white wine. Add

• Lord of the hundreds shaving • Watercress foam

Roast Baby Onions

Add 1L double cream cover and leave

• Watercress • Artichoke crisp Ravioli

1L white chicken stock and reduce.

1. Cut 12 baby onions in half. Place

to infuse for one hour.

face down in a hot pan with 10ml

3. Pass and adjust seasoning with salt,

rapeseed oil, salt, sugar and a sprig

sugar, pepper and white balsamic.

of thyme. When golden brown,

4. Add Lecithin (5g per 500ml) when

1. Make the ravioli filling; pick the

deglaze with a drop of balsamic and

heating to serve and buzz with the

leaves from 6 bunches of watercress

place the pan into the oven at 180c for

hand blender to foam.

and blanch them (retain stalks for

five minutes.

foam). Squeeze out all of the moisture

2. Keep the onion in the skin until

from the watercress using muslin cloth

ready to serve.

1. Wash and dry 2 Jerusalem

and chop roughly.

2. Mix with the watercress; 150g

Artichoke Crisp

Glazed Morels.

artichokes 2. Slice as thinly as possible on

Mascarpone, 50g parmesan, 1 clove minced garlic, maldon and pepper to

1. Prep the morels ensuring no

mandolin, keeping nice rounds.

taste and press into a 7cm ring.

dirt remains.

3. Fry at 160c until lightly golden.

3. Make the pasta dough by blending;

2. To serve, heat in a small amount of

4. Allow to crisp under the hot lights.

600g of flour with 3 eggs, 3 yolks,

chicken stock, reduce and add a small

5. Cool and store in an airtight

65ml rapeseed oil and 30g salt. Bring

knob of butter to glaze, season with

container.

together into a ball and then vacuum

salt and pepper.

pack. To make the Ravioli, roll out to the thinnest setting on the pasta

Tender stem Florets

machine. Cut into 11cm squares.

4. Place the watercress mix onto one

1. Cut the tenderstem at an angle.

of the squares and make a small well

2. To serve, cook in salted water for

in the middle. Put an egg yolk in the

one minute and glaze with butter.

well (keep whites for souffles).

Season with salt.

5. Brush the edges with yolk and place another square on top and seal.

Cut with a 9cm fluted cutter.

6. To serve, place in salted simmering water for around 4-5mins and glaze in butter.

36

www.ontradeprogress.com

Wildlife Play and Learn Zone Wildlife zone and play area opens at north Cornwall pub to help educate and entertain local children Publicans Martin and Natalie Watts at The Travellers Rest in Trevarrian Hill are helping local children learn more about the environment with the opening of a wildlife zone and eco-friendly play area. These have been opened with the expert help and a Community Services Fund Grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

The wildlife zone has a pond as well as chickens and ducks plus hedgehog shelters have also been built to allow for their hibernation. A camera with video link will mean that the garden and pond can be streamed live so everyone can see the wildlife in action. An eco-friendly play area, which uses recyclable materials including tyres, has also been opened at the pub to ensure that children can exercise and stay active.

Both the wildlife zone and play area are part of a larger development at the 17th Century St Austell pub, which also includes luxury glamping pods, a horsebox transformed into a coffee shop and a sheltered barn with log burner for wildlife watching in the winter months. An allotment is also in development.

Martin said: “It has been a challenging year

Pub is The Hub regional advisor Reg Clarke said: “There is

with the pandemic but we are looking to the

nothing like this pub locally and creating this engaging outside

future and hope the new garden and wildlife

area to cater for customers is inspired.

area will prove a real asset to local schools.

“This pub is really putting itself at the heart of its community

38

“We have managed to utilise the outside area

and helping with the education of local children. It is also a safe

at the pub to offer something for everyone

place for people to meet and connect, which will help combat

from locals to schools to holidaymakers.”

the impact of social isolation after the lockdowns.”

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ISSUE 42 | Sustainability

FOOD

Eating Somerset Cheddar can reduce your carbon footprint!

Wyke Farms’ ‘Net Positive Farming’ sustainability study finds that eating cheddar from Somerset could cut your cheese consumption carbon footprint by 55%.

Wyke Farms, the UK’s largest

Working with Promar International and

independent cheese producers and

utilising their in-house tool designed

producers of renewable energy,

in line with IPCC methodology (2019

have released the results of a study

refinement), the assessment covered

undertaken with their milk supply base

emissions from management of

to assess the on-farm carbon footprint

livestock, including heifer rearing,

of milk production on their own farms

for milk production to ‘farm gate’.

and in their supply chain.

Additional questions to the GHG Emissions data set were asked

The project included measurement

to provide a wider view of the

and assessment of a pilot group of

sustainability of the farm business

farms who supply milk to Somerset

including the following: Animal health

based Wyke Farms, which included

and welfare, waste management, land

their own family farms and Michael

management, water efficiency and

Eavis’s world famous Worthy Farm,

energy efficiency.

home of the Glastonbury Festival.

40

www.ontradeprogress.com

ISSUE 42 | Sustainability

The results found that the Wyke Farms Pilot Group was 1.12 kgCO₂(e)/ kgFPCM, significantly lower than the UK average of 1.55 kgCO₂(e)/kgFPCM *¹ and 55% lower than the global average of 2.5 kgCO₂(e)/kgFPCM *² The Wyke Farms pilot result was also compared to three Promar Carbon Benchmark data sets of conventional farms who operate similar systems, showing that the Wyke Farms Pilot group is lower by 0.2 kgCO₂(e)/ kgFPCM than the closest data set average. This indicates that the pilot farms are delivering an effective performance based on the information provided, maintaining low emissions against production targets for the individual farm.

The pilot is the first phase of the Wyke Farms ‘Net Positive Farming’ project to work with their milk producers to reduce emissions. Wyke Farms having spent the past 15 years integrating sustainability into the business and: • Generate all required gas and electricity from renewables • Are one of the UK’s largest independent generators of green gas from waste • Produce natural fertilisers for local farms • Recover up to 90% of water *¹Ecoinvent Data 3.7.1. *² FAO: http:www.fao.org/3/ca3165EN.pdf (put it under recover up to 90% of water) (but don’t bullet point it)

41

ISSUE 42 | Business support

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.

Employers of all sizes can apply for funding until 17 December 2021 which covers: • 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 March 2022. You’ll get funding until 30 September 2022 if a young person starts their job on 31 March 2022.

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

Applications to the Kickstart Scheme are closing soon.

After 17 December 2021 you will not be able to: • apply for a new Kickstart Scheme grant • add more jobs to an existing grant agreement

42

www.ontradeprogress.com

ISSUE 42 | Business support

The Recovery Loan schem The Recovery Loan Scheme is to help

What you can get:

businesses of any size access loans and other kinds of finance so they

• term loans or overdrafts of

can recover after the pandemic and

between £25,001 and £10 million

transition period.

per business • invoice or asset finance of between

Up to £10 million is available per

£1,000 and £10 million per business

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

No personal guarantees will be taken

participating lenders.

on facilities up to £250,000, and a borrower’s principal private residence

The government guarantees 80%

cannot be taken as security.

of the finance to the lender. As the borrower, you are always 100% liable

The maximum length of the facility

for the debt.

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

The scheme is open until 31 December 2021, subject to review.

• up to 3 years for overdrafts and invoice finance facilities

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

• up to 6 years for loans and asset finance facilities

British Business Bank’s website.

Find a lender accredited to offer You need to show that your business:

Recovery Loans from the list on the British Business Bank website.

• 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) Business that received support under the earlier COVID-19 guaranteed loan schemes are still eligible to access finance under this scheme if they meet all other eligibility criteria.

43

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