On-Trade Progress Issue #20

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Meet the Dyson Airblade Wash+Dry hand dryer ...more on page 12

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

IT’S BEGINNING TO SOUND A LOT LIKE CHRISTMAS! It seems only a few weeks ago supermarkets were encouraging us to enjoy a BBQ in the summer sunshine, and bars were enticing us in with the promise of refreshing gins and cool shady beer gardens. Suddenly, the shelves are now heaving under the weight of seasonal tubs of chocolate, and the bars and restaurants are encouraging Christmas bookings with a tinsel adorned tree and fairy lights.

Yes, festive season planning is in full flow, and whilst many businesses are busy organising décor, promotions and the staff party, they should also be turning their attention to their musical playlist.

WHAT DOES THE PERFECT FESTIVE PLAYLIST SOUND LIKE? Well judging by the charts and downloads over the past 15 years it seems most of the UK like the sound of Christmas long past. In the official chart of the 20 best-selling Christmas songs, only two were released post-2000! The decades ranging from the 60s to the 90s are split fairly equally, with Band Aid’s ‘Do They Know it’s Christmas’ (the 1984 version) unsurprisingly at No. 1*.

For us, music projects the right atmosphere and is at the beating heart of the business.

The Stokers Halt, Belfast

Does this reflect your clientele though? Are they likely to enjoy stepping back in time and remembering the year they didn’t get that must-have toy, yet their best mate did? Maybe your customers are hoping to escape the merriment, and that all important last-minute present shopping for an hour, and enjoy a warming hot chocolate or a chilled beer! The key to a great playlist is knowing, and understanding, your audience and what they want.

Come Christmas Eve however, you could always embrace the nostalgia, crack open the minces pies and have a full on sing-along to Fairytale of New York! Then again, you could always sneak in the 2009 Christmas No. 1 – from Rage Against the Machine. The choice is yours!

Whatever your musical playlist selection is this year, make sure you have TheMusicLicence from PPL PRS. One Contact. One Invoice. One licence.

pplprs.co.uk

* Chart information from www.officialcharts.com, released 3rd December 2017

Turn a cocktail into a concert

Turn it up!

Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 821 Quote ‘On-trade Progress’

pplprs.co.uk/themusiclicence

ISSUE 20 EDITOR’S LETTER

Hello The recent revelation that Patisserie Valerie’s top executives were awarding themselves millions of pounds worth of shared bonuses without the knowledge of their shareholders shocked industry. Unlike the image cultivated by other industries, such as finance, hospitality is one of the last you would expect to find a story like this. While investigations are still ongoing, the reaction from hospitality has been of strong disapproval.

With the hospitality industry in a more precarious position than ever, maintaining our jovial and welcoming image is key. With Brexit potentially putting a stop to the amount of ‘lowskilled’ workers welcomed from the EU (which as we know, make up a significant proportion of staff), we must fight to convince both British workers and the Government that our industry is trustworthy and paramount to the success of the economy.

Despite the above, however, hospitality keeps plugging on; seeing a number of great new restaurants open across the country. One of these is London’s latest hit – The Lebanese Bakery; offering traditional middle eastern cuisine, we interview Samer Chamoun, CEO and co-founder of the restaurant to discuss his inspirations and discover the authenticity behind his cuisine (page 16).

This issue, we delve deep into washrooms; we examine key trends and products to making your customers’ washroom experience memorable. With technologies emerging in this sector also, we uncover what’s on offer to hospitality on page 11.

We also chat to John Driebergen, head brewer of Fourpure, to discuss the brand’s recent taproom renovations, its epic journey and plans for the future on page 48.

Contributors

Kate Nicholls UKHospitality

Bob Pease Brewers Association

John Porter Beer sommelier

Published by:

We have plenty more industry insights for you to dive into this issue. So please enjoy Issue 20 of On-Trade Progress!

Mya Medina

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Runny eggs now back on the menu

The Food Standards Agency has confirmed that it’s safe for infants, children, pregnant women and elderly people to eat their eggs runny, enjoying all the goodness they contain – as long as they have the British Lion stamp on.

British Lion eggs are approved by the Food Standards Agency to be served runny, or even raw, to pregnant women, young children and elderly people To find out more about British Lion eggs visit egginfo.co.uk

ISSUE 20 IN THIS ISSUE

IN THIS ISSUE FROM BEAN TO CUP On-Trade Progress discuss a range of after-dinner coffees you could offer your guests this Christmas.

WASHROOMS We explore key trends, technologies and stand out examples to help reconsider your washroom offering.

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VENUE OF THE MONTH

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COUNTDOWN TO CHRISTMAS

The Lebanese Bakery, one of London’s most popular eateries, has undergone recent renovations.

We’re revolutionising the traditional festive roast dinner by considering some cracking alternatives.

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ISSUE 20 IN THIS ISSUE

IN FOCUS DRY JANUARY We taste the leading low/ no-alcohol beer products on the market today in the lead up to Dry January.

ON TECH

FOURPURE We visit Fourpure’s renovated taproom in Bermondsey and discover the history of the brand.

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On-Trade Progress examines Job Today and attends the launch of its Bar Academy programme in Michelin-starred restaurant, Pied a Terre.

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ISSUE 20 NEWS

NEWS HEADLINE STORY...

01...

02...

Sprout shortage to hit UK this Christmas

Guild of Beer Writers membership passes 300 mark

Salcombe Gin launches its first sloe and damson gin

As the Christmas season fast approaches, hospitality is bracing for a shortage of brussels sprouts.

A combination of a long, freezing winter in late 2017, and an uncharacteristically hot summer in 2018 has resulted in brussels sprout crops either being killed or unable to be harvested in time.

Membership of the British Guild of Beer Writers has passed the 300 mark for the first time in its 30-year history.

Salcombe Gin, the luxury spirit brand, has released its first sloe and damson gin as part of its Salcombe Gin Voyager Series. Developed in collaboration with iconic Portuguese wine-maker, Dirk Niepoort, this Salcombe Gin Voyager Series release is named ‘Guiding Star’ after one of the famous Salcombe Fruit Schooners built in 1874.

Farmers and agriculture alike are beginning to substitute their brussels sprout contracts for kale instead, meaning the latter is thriving and has boomed in pre-orders.

Hospitality is hardest hit in this regard – the usual seasonal expectations on gastropubs and restaurants across the country to provide this Christmas classic is overwhelming. We can only hope that 2019 brings a more prosperous harvest for next year’s festive season.

The Guild, which represents the very best of the UK’s beer writing professionals and media experts, has grown in prominence over the last few years, and members are regarded as the authority storytellers on beer and pubs.

Newly appointed chair, Pete Brown, says the record membership is testament to the positive work the Guild has done over the last few years.

He says: “Being a member of the Guild is a stamp of approval for our members’ expertise, communication and storytelling skills. Beer has never been more talked about, debated and discussed by drinkers, and the wider media are finally giving beer the prominence it deserves.

“Our role is to help make sure that when beer is written or spoken about, it’s done so with knowledge and passion from people who really know what they’re talking about.

So for people commissioning content on beer, hiring a Guild member means they are employing the best.”

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The distilling team at Salcombe Gin and Dirk Niepoort have brought together their combined expertise in balancing and perfecting flavours and aromas to create an exceptional tawny port cask-finished sloe and damson gin. Salcombe Gin created a new gin recipe as a base for the sloes and damsons, taking into account the residual sugar content of the fruit and handpicked botanicals which would complement the natural aromas and flavours whilst drawing out the fruit’s natural sweetness.

The sloes and damsons were macerated in the gin to draw out the natural aromas, flavours, sugars and colour of the fruit before the liquid was filtered and finished for three months in an 80-year-old tawny port cask that previously held Niepoort’s famous Colheita 1997 20-year-old tawny port.

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ISSUE 20 NEWS

03...

Drinkaware partners with Walking Football Scotland Alcohol education charity Drinkaware has become the research partner of walking football in Scotland, supported by the Scottish Football Association (SFA) and Walking Football Scotland.

The partnership, announced recently at Lesser Hampden in Glasgow, extends Drinkaware’s involvement in walking football north of the border and builds on its existing walking football partnership with Derby County FC. Walking football is a slower-paced version of the beautiful game for the over-50s and used as a way of

improving their physical and mental health and wellbeing.

Through the partnership, Drinkaware will be gathering vital information from walking football participants on their health and alcohol consumption, allowing them to monitor participants’ drinking habits and subsequently try to improve them.

Drinkaware will also be distributing information on drinking and its effects on health to Walking Football participants in order to educate them on the dangers of excessive alcohol consumption and the benefits of regular exercise.

At the launch, Drinkaware chief executive, Elaine Hindal said: “Drinkaware is delighted to be partnering with the Scottish Football Association.

“Walking football is an increasingly popular way for older people to improve their health and wellbeing. Their physical fitness and mental health improve, they gain a new group of friends to counter social isolation and, on the way, they will generally cut back on their drinking.”

04...

Mad Hatter Brewing Company goes into liquidation Mad Hatter Brewing Company has announced it has ceased trading with immediate effect. The Liverpool-based brewer was founded by Gareth Matthews in 2013, and has now entered voluntary liquidation.

Some of the brewer’s core range included Penny Lane Pale, Toxteth IPA, Lick Face and Tzatziki Sour.

Despite announcing a coordinated crowdfunding campaign in July of this year (2018), the company was unable to raise enough to stay afloat.

The development on the company’s status was announced on Twitter, with a statement released on the company’s social media account reading: “Mad Hatter have ceased trading. I made the decision to enter voluntary liquidation before things got out of hand.

Honestly my heart hasn’t been in it since the premises move, we expanded to the wrong size, and Gaz’s creativity has been missed.”

The company, one of the few breweries run by a woman, was named after ‘mad hatters’ – that lost their minds from using too much mercury to make hats shiny.

The public have reacted with regret to the news of the Mad Hatter Brewing Company’s closure.

Boutilliers Brewery expressed its view, stating: “Thanks for everything. You changed the game for the better and we all need to be grateful of that.”

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ISSUE 20 WASHROOMS

WASH ROOMS The modern day customer is demanding more from their washroom experience; as new washroom technologies emerge – washrooms are more about branding than ever.

We chat to some leading washroom technology experts in this section of On-Trade Progress to talk new products, key lessons learned and how to improve your customer’s washroom experience.

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ISSUE 20 WASHROOMS

the one to wash Meet the Dyson Airblade Wash+Dry hand dryer; wash and dry hands at the sink.

Up to 39% quieter than its predecessor

In 1907, paper towels were introduced to washrooms.

The electric hand dryer made its first appearance in 1948.

But both can be expensive, unhygienic and harmful to the environment. In 2006 Dyson engineers put a century of poor performing hand drying methods to rest, with the invention of Airblade™ technology.

The solution is the new Dyson Airblade Wash+Dry hand dryer.

It combines in a single touchless unit a tap, and a hand dryer that dries hands in 14 seconds with HEPAfiltered air. The multi-function design helps to save space in the washroom and reduces the problem of water dripping on the floor as users move from a handwashing area to a separate hand drying station.

But even with an efficient hand dryer, water dripping on the washroom floor can be a concern – as users transition from the sink to the hand drying area. And excessive sound from the washroom can be an issue.

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ISSUE 20 WASHROOMS

Benefits for businesses The new Dyson Airblade Wash+Dry hand dryer costs £34 a year to run.

Dyson Airblade™ hand dryers cost up to 78% less to run than other hand dryers, and up to 98% less than paper towels. And just 3.6g of CO2 is emitted per dry, with Dyson Airblade™ hand dryers producing up to 79% less CO2 than paper towels and some other hand dryers.

Find out more by contacting: business@dyson.co.uk 13

ISSUE 20 WASHROOMS

CLEANING UP On-Trade Progress explores how hospitality can be improving its washrooms to improve the customer experience.

The restaurant experience of the modern consumer demands more than simply what is on the plate. From the moment a customer enters a venue; they absorb every tiny detail, from the menu font to glassware, to most notably, the washroom experience.

As we seek to create a more elaborate and tailored experience for the everyday customer, we must also consider their washroom experience.

Gone are the days when a simple cubicle and mirror would suffice; now hospitality entrepreneurs must consider how their washroom reflect their brands.

Some of the best bars and restaurants around the world are already doing this; incorporating a mix of design, technology and creativity to manufacture a stand out bathroom experience. For example, Dernier Bar Avant la Fin du Monde (Bar at the End of the Universe) in Paris, uses leading futuristic Japanese toilets and actually have a projected game for male users in their urinals. Similarly, a literary-themed bar in Tel Aviv, where all the cocktails are based on famous Gothic novels has a candle-lit washroom filled with mirrors; where an ominous audio of Edgar Allan Poe’s The Raven plays overhead.

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Feeling inspired

Staying sanitary

As with all innovative areas of our industry, investing in the latest technologies and products for your washroom is key for the customer experience. Visitors of your venue simply won’t stand knackered old hand dryers or no toilet paper in the dispenser.

The cleanliness of any washroom space is a huge reflection on the customer’s bar or restaurant experience. A dirty washroom implies a dirty kitchen; and customers do not want to eat in an establishment that is unhygienic.

Moreover, with a nation conscious of its impact on the planet, showing off your sustainability will indicate you’re a cut above the rest.

“A business can save money and support the environment with no capex investment,” says Liam Greenall, strategic business development manager of PHS. “Typically, they can save water, energy and cost within days, with the right product and service solution. From our low energy hand dryers to a range of water saving products, our technologies lead the market. For example, our 1.7L FLOWSAVER TAP demonstrates a 70 per cent water saving compared to a regular tap, this can be simply converted within minutes.”

Dave Carson, managing director of Waypoint Distributors, remarks: “Keeping a busy environment clean is both essential and very taxing.

It seems no sooner as you have cleaned the washroom that it is again dirty and sometimes smelly.

We at P-Wave have the answers to keeping the washroom (and other areas) smelling wonderful and with the high fragrance products we have the thought process of, ‘if it smells nice it must be clean’, kicks in so you, your staff and most importantly, your customers, get a great experience.

“Of course you also have to use antibac or sanitizers to kill the germs and then you need to maintain the drains, which is again where our patented P-Wave Urinal Screens help with their millions of friendly bacteria helping control those nasty smells. P-Wave fragrance range is 100 per cent recyclable, is simple to use, and can be sourced all over the UK and S Ireland.” www.ontradeprogress.com

ISSUE 20 WASHROOMS

The experience Grenall concurs, smell is how customers perceive hygiene. He elaborates: “My number one tip would be ventilation; as customers’ main perception of hygiene is led through smell. You can spend thousands on world class cosmetics and clean regularly, but if ventilation is poor, customers will notice this over look and feel (I’m sure we’ve all been there). For some businesses, this is a challenge. Our AERAMAX PROFESSIONAL uses a hybrid HEPA filtration system and will circulate air faster through the product as footfall increases, ensuring even at the busiest times, you have a product that will work the room for you to prevent any negativity.”

Overall, hospitality can’t forget that the bathroom experience is a huge part of the customer’s overall venue interaction. As a result, ensuring the bathroom reflects your company’s brand is important, and even if you can’t do that, keeping the space clean and smelling nice is essential.

Grenall concludes: “The quality of a washroom reflects on the business as a whole. Investing in washrooms is key to driving positive customer experiences. If a customer has an unpleasant experience, it can create a negative impression and could potentially damage their loyalty and prospects of returning custom.”

Saving every drop with phs FLOWSAVER URINAL® phs leads the market in water management systems and urinal services for the washroom. Our innovative water saving products can save you up to 70% of the water used in your urinals, reducing the need for expensive repair and maintenance bills.

In a recent trial, four pubs saved on average between £250 and £300 per annum after installing a phs FLOWSAVER URINAL water management system. And the more urinals, the bigger the savings.

DID YOU KNOW? More than half (63%) of our daily water consumption originates from the bathroom and the toilet.*

*Waterwise

Why not call today to see how much you could save?

029 2080 9550 | keyaccounts@phs.co.uk | phs.co.uk

90816 PHS Marston's advert_AW.indd 1

05/10/2018 14:14

ISSUE 20 VENUE OF THE MONTH

AUTHENTICITY meets

Creativity The Lebanese Bakery opened in central London in May this year; we talk to the CEO and co-founder to discuss delicious delicacies and first-year challenges.

Tucked away behind central London’s bustling Covent Garden hub is the delightful treasure - The Lebanese Bakery. Blink and you could miss it; but you’d be unlucky to have done, because The Lebanese Bakery offers some of the capital’s most delicious culinary delights.

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Having only opened in May of this year, it’s already proving itself a firm favourite with the public. We interview, Samer Chamoun, CEO and co-founder of The Lebanese Bakery to uncover its origin story and learn the secrets to its success.

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ISSUE 20 VENUE OF THE MONTH

Feeling inspired “My brother, Bassam, and I have always had a passion for food and a great deal of pride when it comes to our culture,” explains Chamoun. “Despite following very different careers - I worked in design and architecture and Bassam in construction and real estate - we were always drawn back to our love of good food.

“Bassam had already shown a keen interest in the food and beverage industry in Beirut by investing in a number of establishments, so when I returned home to Lebanon after some years overseas, we were in a good position to open our own eatery.

“Our inspiration came from all the traditional bakeries in Beirut and the day-to-day community feel associated with them. We felt that the local popular item ‘Manousheh’ was not developed enough and wanted to create a concept that allowed us to develop this great dish.

“We knew we were onto a winning formula after we opened our first restaurant, The Lebanese Bakery, in our hometown of Beirut, Lebanon, in 2016, which has gained something of a cult following. So, we decided to share the experience overseas, giving London a taste of our traditional cuisine and the results have been amazing, with lots of people desperate to get their hands on our Manousheh!”

And they were right too, having tasted the delicious Manousheh first-hand, we can vouch for its deliciousness. What makes the offering of The Lebanese Bakery so outstanding is its authenticity to its Lebanese roots – all of Chamoun’s dishes use authentic Lebanese ingredients sourced from Lebanese farmers. Moreover, all the dishes are freshly prepared each day and baked in traditional brick ovens.

With so much pride in their food, the brothers worked tirelessly to ensure they created a menu they were happy with. Chamoun continues: “Many of the dishes were created by adapting well-established Lebanese and Middle Eastern recipes, which were then developed to suit more modern tastes. We develop recipes and preparation techniques that allow us to be creative in the use of local cheeses, meats and vegetables.

We take inspiration from specialties across regions in Lebanon and try to bring back the ingredients that are not so commonly used anymore.

“A favourite is the Zaatar and Zaatar, a Manousheh topped with tomato spread, fragrant thyme flower and fresh thyme, this dish made us famous in Beirut! It’s a staple breakfast dish in Lebanon and an absolute taste sensation. The Banana and Honey Manousheh is a take on the sweet sandwich, that was commonly made by our mothers and grandmothers when we were growing up.”

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ISSUE 20 VENUE OF THE MONTH

Opening up Of course, every new venue opening comes with a unique set of challenges and The Lebanese Bakery is no exception.

Chamoun explains: “One of the biggest challenges we have faced since opening the bakery in London is keeping up with the demand.

We regularly have queues out the door and around the corner, which has been great, and wonderful that diners are loving our Manousheh.

We are also focused on ensuring we deliver an authentic Lebanese experience through our service and offering, that the London diners also enjoy.”

Alongside the wonderful concept and prime location – The Lebanese Bakery offers passionately-cooked, great food.

Chamoun concludes: “The Lebanese Bakery stands out from other bakeries as we are really focused on innovating and creating new products and flavours, we almost see it as a lab where the entire team are involved in the development.

We always want to showcase a sense of tradition and heritage through our product range from our Manousheh to the salads, all whilst ensuring a sense of creativity from the dish presentation to interior design, this is what sets us apart.”

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ISSUE 20 FROM BEAN TO CUP

After-Dinner Delights

Espresso

On-Trade Progress uncovers the best after-dinner coffees you should be serving this festive season.

While after-dinner coffees are commonplace in some parts of mainland Europe, such as Italy or France, the British approach to this sumptuous post-meal treat is often reserved for the holiday season.

The espresso is a typical afterdinner coffee; providing consumers with a short drink that keeps them awake – especially if it’s late and they are the designated driver. For others, the espresso is the perfect accompaniment to a rich meal; the short, bitter coffee provides a palate cleanser for the end of a lovely meal.

As winter rolls in and everything about our eating experiences becomes decisively more ‘Christmassy’, hospitality needs to start embracing the consumer want for after-dinner coffees. Remember to offer a decaf option for all the coffees suggested.

Latte

The latte is the adult equivalent of ordering a ‘hot chocolate’ for dessert.

It’s a rich and creamy drink that ends the evening’s meal on a smooth note.

The excess of milk settles the stomach and is the perfect drink for customers who want to sip slowly on something before leaving the venue.

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ISSUE 20 FROM BEAN TO CUP

Americano

The americano is a real classic for after-dinner coffee drinkers. Despite its name, it’s actually a favourite among Europeans, who will enjoy the longer version of an espresso, which can be enjoyed slowly after a meal.

Remember to offer a small jug of milk for those who like the edge taken off.

The long supper

As hospitality begins to cultivate its after-dinner coffee menu, we beg the question of why the holiday season inspires so many consumers to begin ordering after-dinner coffees, when they may have never done before. It may be because at Christmas time; consumers are often travelling far away to visit friends and family they may have not seen all year; as a result, they find reasons to prolong their time together.

Hospitality often notices that Christmas or festive-based meals inspire customers to stay longer in their venue than they would for meals at other times of the year. As a result, the whole dining experience is often prolonged; and hospitality should be anticipating this need. Yes, after-dinner coffees are a must, but perhaps consider expanding this offering with Christmas crackers or a special pre-drinks menu.

Espresso martini

Okay, so it may not strictly be just coffee – put for those of your customers who want to join in with an after-dinner coffee without sobering up entirely – the espresso martini is the perfect in-between.

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ISSUE 20 FROM BEAN TO CUP

Is Bean-to-Cup the future?

If you’ve always thought automated coffee machines mean high volume, low quality, it’s time to switch on to automation, says Scott Green of JURA UK.

What is automation?

Automatic coffee machines enable establishments to create high quality coffee, at the touch of a button.

Historically, automatic machines have been associated with quick serve venues that need to produce large volumes of coffee, quickly and conveniently. However, advances in bean-to-cup technology have closed the gap and top-end coffee machines are gathering momentum in the commercial sector, due to their reliability and consistency for producing high-quality coffee, with minimal staff intervention.

Is it eco-friendly?

Generally, pods and capsule coffee machines are less environmentally friendly than bean-to-cup options.

Whilst capsules are convenient, trying to recycle them is not straightforward; aluminium coffee pods reportedly take between 150 to 500 years to decompose! In comparison, bean-tocup coffee machines make fresh coffee from quality beans, rather than preground, pre-packaged alternatives.

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What are the potential issues?

What about the personal touch?

Seeking a suitable coffee machine provider, businesses tend to be primarily concerned with factors such as product lifespan and environmental impact.

The speciality coffee industry is growing and no one can underestimate the barista’s role in creating great coffee. However, automatic coffee machines have the edge when it comes to making an equally great-tasting coffee in an instant.

There is a growing appetite for longlife guarantees, particularly when investing in specialist, top-of-therange products. Based on the care and upkeep over time, the typical lifetime of a JURA coffee machine is between five and seven years.

To ensure a machine reaches its potential lifespan, it’s important that its capacity and functionality meet the needs of its venue. For example, JURA has coffee machines that are capable of making up to 30 coffees per day, yet others can produce up to 300 per day – so there’s something for everyone.

In comparison to traditional machines, automatic types, like JURA, have been found to have a lower wholelife cost, as its coffee machines use thermo block technology to heat the water and steam the milk, therefore avoiding costly boiler inspections.

Is the price-tag hefty?

JURA has specialised in bean-to-cup coffee machines for more than 30 years; the brand offers cost effective coffee options and continues to develop both entry level and super premium models.

For more information, visit: www.uk.jura.com

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When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 





32 speciality coffees can be selected via the 4.3” touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

sales@uk.jura.com, uk.jura.com

Ideal areas of use: In Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

ISSUE 20 FROM BEAN TO CUP

Don't Fall Flat

WMF elaborates on what makes the flat white a must-have venue offering.

The flat white has taken the UK coffee scene by storm over the last few years, quickly establishing itself as a favourite amongst casual coffee drinkers and connoisseurs alike. Everybody knows that a latte is milky and a cappuccino is frothy, so what skills are necessary to make the perfect flat white?

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Making it great

The base of every flat white is usually a double espresso which unfolds its taste more than in a latte or cappuccino as a flat white is less milky. Therefore, finding the right tamping pressure, defining the best extraction time and temperature are crucial for a good tasting espresso.

What now follows is probably what is literally making the flat white stand or fall: the foam structure.

Compact texture and a velvety, but not fluffy foam make the flat white so characteristic. To get it on point, Baristas need to know how to produce high quality textured milk understanding how long the milk should be heated and steamed to the position of the steam arm in the jug.

Only the right foam structure makes it possible to create latte art on your customer’s favourite beverage.

Machines for you Every skilled barista goes through training and gains experience over time to develop these skills and to keep up with the latest trends and findings. Not every business has the option to invest time and money in this education and therefore they look for alternatives; which depend on what is important for the business and the atmosphere they want to create.

For the venues which are looking to create a handcrafted experience and atmosphere by using a traditional espresso machine, the so called “semiautomatic hybrid espresso machines” can fulfil this role and negate the need for extensive training of their baristas to get a perfectly handcrafted espresso. Every step is fully automatic which guarantees consistency and does not leave space for failure. This can even be transferred to the milk foam as there are pre-set options that give the choice of different textured milk types. All in all there is no need for extensive training to be able to serve a perfect flat white.

The other option would be a fully automatic coffee machine which produces the perfect flat white at a touch of a button – simple as that.

Preparing a coffee and servicing other people at the same time does not need to be a challenge with this type of coffee machine anymore.

For more information on WMF, visit www.wmf-coffeemachines.com www.ontradeprogress.com

r ine e. o l ite ach ssib s On om M s po o tion r ow ra Sh onst m De

Looking for Inspiration - let Tudor Inspire you!

Tudor proudly launches the new Tudor Inspire Plus fully automatic Coffee machine which produces the highest quality Cappuccinos, Lattes and Espressos at the simple touch of a button.

• Also available in Silver (£95.00 + VAT premium) or just £0.12 + VAT per day (over 3 years subject to status) • Features a Large Colour Screen for Drink images • Makes two Milk Drinks simultaneously • Large Coffee Bean Hopper (1 Kilo) • Bespoke Milk Chiller Unit with Digital Thermostat

Available fully Installed complete with 1 year Parts and On-Site Labour warranty for the amazing prices below: Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Non Plumbed) is £2,600.00 or just £3.15 + VAT per day (over 3 years subject to status) Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Plumbed version with Brita Water Filter) is £2,850.00 + VAT or just £3.39 + VAT per day (over 3 years subject to status) £250.00 Cash Back for customer loyalty offer If you proceed with the above offer, you have the opportunity to claim £250.00 back Twelve Months after you purchased or Leased this equipment if our Coffee Beans, Hot Chocolate and Tea products are purchased exclusively from Tudor Tea and Coffee Ltd (annual net spend of £ 1,200 per year, per machine and all product stock has been fully paid up***).

• Available in Non Plumbed Format (6 Litre Tank option) or Plumbed (fitted with Brita Water Treatment unit) • Cup Clearance of 165mm to accommodate 12 fl oz Take Away Cups • Fully Programmable Button options • Programmable Switch on and off times • Large Coffee Cakes & Waste Water container therein • Compact Dimensions of just 523 mm wide x 511 mm deep and 582mm high • Guide line of up to 100 Cups per day (5 day a week basis) • Cost per Cup to produce an 8 oz Cup of Coffee is between 7p to 10p each

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk

Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk

COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

ISSUE 20 RAISE THE BAR

BE BESPOKE On-Trade Progress discuss the benefits of building your own bar.

With the modern-day mixology scene always changing; the standard bar set up doesn’t always make it easier for bartenders to create amazing cocktails or well-presented drinks.

Mixology is a new-born and innovative field within hospitality, one that is continually experimenting and continuing to push the boundaries of cocktail making. As a result, having a bespoke bar that matches the fastpaced speed your bartenders work, with holders for their equipment to boot, seems like the perfect solution for pioneering bar managers.

Storage

Length

Cleaning up

By designing your own premium bar space, you can decide how much storage you want and need. If you know that your most popular cocktail involves fresh fruit zest, for example, you can create a whole storage area under the bar specifically for that ingredient. This also includes where the storage is placed, so it may be easy for the bartender to slip their hand under the bar to grab it.

Struggling to find the perfect bar to fit your venue? By creating a bespoke bar length, your bar can work around your venue and not the other way around. You can even plan how many stations you want within the bar, so you can curate the perfect number of bar staff for your venue.

With a bespoke bar, every team member has the ability to keep their own station clean, rather than constantly having to reach over one another – where you can create potential spills and make it difficult for team members to tidy up the space around them.

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www.ontradeprogress.com

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ISSUE 20 IN THE MIX

CUBAN NIGHTS Meanwhile Events has launched a Cuban themed night that celebrates food, cocktails and music - Last Nights Of Havana.

This month, Meanwhile Events launched its premier Last Nights Of Havana evening. The team behind the successful and popular Skylight, has brought the distinctive tastes, sounds and spirit of pre-revolution Cuba to the Tobacco Dock, which launched late October.

Last Nights of Havana is a live music, cocktail and food experience. Each night features a cracking Cuban jazz band, a live DJ, surprise dancers, delicious cocktails and incredible Cuban street food.

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Taking inspiration from the notorious decadence of 1940s/50s prerevolution Havana, the reimagined Quayside Bar at Tobacco Dock evoked a time when rum cocktails, cigars, Cadillacs and unbridled glamour were the norm. The event will run for a limited number of nights between October 2018 and May 2019.

Every aspect of the event is planned and executed perfectly; with various teams working across London to ensure its success. The cocktail menu was created by Andy Mil and Elliot Ball from The Cocktail Trading Company; with each cocktail having a contemporary twist on a Cuban classic. Cuban-born musical director, Oreste `Sambroso’ Noda, the man behind London’s famous Sambroso Sambroso will lead the band nightly. The music at Last Nights Of Havana draws inspiration from Cuba’s famous sounds and is set to keep the atmosphere as authentic as possible.

www.ontradeprogress.com

Making it great “The idea came to us from a much earlier era,” explains Scott McVittie, events director at Meanwhile Events, the executors of the event series.

“Tobacco Dock was originally London’s Tobacco and Rum warehouse. My mind started to wander one day during a particularly long meeting down in the vaults and I started to wonder about the people who would have laid the vault bricks and rolled in the rum barrels.

Festive Mixing s a m t s i r Chritz Sp

SeaesuonxaCl arre Vi

“At the time I was working on a way to bring life to a currently unused part of the building. I wanted to find a way to connect to that earlier history. That led to thinking about the rum trade, and then tobacco, and then rum and cigars… and well, you can see how we started to think about ships from Cuba landing on Tobacco Dock’s Quayside. Havana’s storied nights seemed like a great place to explore.”

Snowmbaosll Ra

The Tobacco Dock itself, as well as its rich history, is the perfect space to host a themed event. The multi-faceted and versatile space means creativity and imagination are the only limit to what the venue can achieve.

McVittie adds: “Meanwhile Events is based at Tobacco Dock and we work very closely with the events venue. With our Tobacco Dock colleagues, we have developed creative ways to activate parts of the building that are not otherwise used (like the abandoned car park where we launched Skylight, our rooftop bar in May 2017). Last Nights of Havana brings another formerly empty space back on line. Our plan is to produce new concepts in Quayside Bar every six months. Last Nights of Havana is our first new project of hopefully many.”

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ISSUE 20 IN THE MIX

Challenging starts

Bespoke cocktails Meanwhile Events worked closely with The Cocktail Trading Company to develop, research and make their cocktail concept. Being the key to the evening’s offering, the cocktails had to be the perfect balance between modern, authentic and delicious.

“Cocktails are the core of our offering,” explains McVittie. “Rum and other spirits have long been housed at Tobacco Dock and it was really important to us to offer interesting, and most importantly, delicious cocktails. We also wanted to offer things that you wouldn’t typically see on London cocktail lists. Our Crema de Vie - Cuba’s notorious eggnog - is really unique and perfect for the holidays. Our Twelve Mile Limit is my favourite - and not for the faint of heart.”

The cocktail offering is extensive and original. It features Air Mail, which is composed of Santa Teresa 1796 Rum, stirred with lemon juice and pin honey, and lovingly topped off with Champagne.

As well as this, The Cocktail Trading Company compiled El Anticuado, another hit. This delicious treat is made with a heavy slug of Santa Teresa 1796 Rum, along with house cane syrup and bitters, stirred to perfection and served on a block of ice.

The event’s Twelve Mile Limit is another success story – based on the prohibition classic re-imagined, it’s comprised of Bacardi Cuatro Rum, Hennessy Cognac and Woodfood Rye, churned through crushed ice with fresh mint and a dash of house grenadine.

As with all event management, you can imagine that there are a few bumps on the road. Looking back now, McVittie jokes: “Like with any creative project it’s the unexpected hiccoughs that get you. The deliveries that don’t show up, the walk-in fridge that was working fine yesterday, etc. How were they overcome? A good sense of humour and a Twelve Mile Limit!”

Once all the creases were ironed out, McVittie was excited to tell me what makes Last Night of Havana so unique. He concludes: “We’ve worked really closely with our Cuban musicians and Cuban chefs to offer a little taste of what makes Cuba such an amazing place.

There’s not a lot of Cuba in Europe, so I hope our 80 nights celebrating Last Nights of Havana is something unique to experience.”

Last Nights of Havana will run Wednesday to Saturdays in November and Tuesdays to Saturdays in December. The team will be taking most of January off before coming back from February to June.

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www.ontradeprogress.com

Created at The Rum & Crab Shack, St. Ives, Cornwall Dead Man’s Fingers has gained cult status amongst its loyal followers.

A blend of Caribbean rum and spices, it’s inspired by Cornish flavours such as Saffron Cake, spiced fruit and the Shack’s own Pedro Ximenez ice cream.

Alc 37.5% Vol @deadmansfingers

For more information please contact your Halewood sales representative or Customer Services at customer.services@halewood-int.com

ISSUE 20 IN THE MIX

Y L D A DE D O O G We got to grips with the devilish, Cornish born rum, Dead Man’s Fingers, and have created some inspiring cocktails to shake up your menu!

Black Bart Strong, robust and to the point.

Ingredients: • 35ml of Dead Man’s Fingers Spiced Rum • 25ml of Rosso Vermouth • A dash of Angostura Orange bitters Method: • Chill your serving glass • In a glass, add each measured ingredient and top with cubed ice • Stir cocktail with a bar spoon • Refill serving glass with fresh cubed ice • Strain cocktail into your glass and serve

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ISSUE 20 IN THE MIX

Chilli Frostbite Crisp, clean and a heat that bites back.

Ingredients: • 50ml of Dead Man’s Fingers Coconut Rum • 80ml of pressed apple juice • 20ml of lime • 5ml of honey • Half a bird’s eye chilli Method: • Chill your serving glass • Deseed chilli • Add ingredients to shaker and top with cubed ice • Shake until frosted • Refill serving glass with fresh cubed ice • Double strain cocktail into serving glass • Garnish with lime & chilli and serve

The Mary Read Coffee and cream, but for the evening.

Ingredients: • 35ml of Dead Man’s Fingers Coffee Rum • 50ml of cream liquor • A dash of walnut butters Method • Chill your serving glass • In a glass, add each measured ingredient and top with cubed ice • Stir cocktail with a bar spoon • Refill serving glass with fresh cubed ice • Strain cocktail into your serving glass • Float coffee rum on top to preferred taste and serve

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ISSUE 20 IN THE MIX

Black & Cola Share “The Spirit of New Orleans” this Christmas with the new Southern Comfort Black - a bold, whiskeyforward expression at 40% abv.

Ingredients: • 50ml Southern Comfort Black • 150ml Cola • Orange Wedge Method: • Add Southern Comfort Black to an ice filled rocks glass.

• Top with cola and garnish with an Orange wedge.

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www.ontradeprogress.com

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ISSUE 20 IN THE MIX

PURE MAGIC On-Trade Progress discovers Black Magic Rum and brings you the perfect cocktail to be serving up this season.

Black Magic Daiquiri A dark and mysterious take on a classic cocktail.

Ingredients: • 50ml of Black Magic Rum • 35ml of lime juice • 25ml of sugar syrup • A dash of cherry bitters • Two drops of black food colouring • 15ml of overproof rum (to layer on top and light) Method: • Chill your serving glass • Add ingredients to shaker and top with cubed ice (keeping the overproof rum aside) • Shake ‘till frosted • Double strain cocktail into serving glass • Float 15ml of overproof rum on top and set light

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www.ontradeprogress.com

Legend tells of a liquid so imbued with the spirits of the supernatural; for millenia it was a secret closely guarded by the sorceresses of the sea. Few have ever dared speak of it.

THERE’S MUCH MORE TO BLACK MAGIC… Black Magic is a unique blend of light and dark rums from the Caribbean, flavoured with secret exotic spices, it is crafted to be more versatile than other brands.

Please enjoy Black Magic responsibly.

© 2018. Black Magic is a registered trademark.

ISSUE 20 IN THE MIX

One to Savour Bottlegreen talks to On-Trade Progress about keeping quality drinks flowing with premium natural ingredients.

Great flavour “Bottlegreen delicately cold-filters the finest natural ingredients to create sophisticated taste-experiences for flavour-lovers to savour,” says Mark Edge, Head of Soft Drinks at brand owner SHS Drinks.

“Adult consumers in the on-trade are seeking natural, true tastes and are prepared to pay a premium for quality. They are trading up in the quest for real ingredients and flavours – and bottlegreen, the UK’s No.1 elderflower brand, consistently delivers both.

“Encouraging consumers to trade up from regular offerings to higherquality adult soft drinks that can attract better RSPs is an opportunity for licensees to not only increase customer satisfaction but to also improve margins at the same time.

Amongst others, the range of 275ml ready-to-drink sparkling bottlegreen pressés includes favourites such as Hand-Picked Elderflower and Pomegranate & Elderflower, the classic Crisp Apple, and the contemporary Aromatic Ginger & Lemongrass.

“Our intention is to always delight our consumers, irrespective of whether they choose a bottlegreen cordial as a cocktail ingredient or mixed with still, sparkling or tonic water, or one of our great-tasting sparkling pressés.

Bottlegreen’s cordials are as versatile as they are flavoursome; the nine variants are perfect for mixing sumptuous cocktails or mocktails, or for enjoying diluted with still, sparkling or tonic water. “Our cordials are also a great way to pep up Prosecco,” adds Edge. From the ever-popular HandPicked Elderflower to Aromatic Ginger & Lemongrass and Plump Summer Raspberry, bottlegreen’s tantalising flavours set taste buds tingling in whatever ways they are used.

“All our bottlegreen drinks are – and always have been since day one – uniquely triple cold-filtered to preserve the purity and freshness of their natural ingredients and to deliver longer, cleaner tasteexperiences,” explains Edge.

All bottlegreen variants are fine blends of delicious natural ingredients and Cotswold spring water drawn directly from an on-site spring.

The products contain no added preservatives or sweeteners.

“With its unique glass bottle shape and illustration-style label graphics highlighting key natural ingredients, bottlegreen is a premium offering that on-trade consumers feel confident being seen drinking. Licensees should focus on brands that consumers trust and recognise; bottlegreen is one such brand.”

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“Mocktails are certainly something that most pubs and bars should be offering nowadays; there’s no reason why individually prepared mixed drinks need always include alcohol.

“We have a vast array of inspiring cocktail and mocktail recipe suggestions available for bar-staff at www.bottlegreendrinks.com. The recipes are categorised by both spirit type and by cordial flavour, and include something for every possible mood and occasion.”

Visit www.bottlegreendrinks.com to find out more. www.ontradeprogress.com

Discover the UK’s number * one elderflower brand

/bottlegreen

www.bottlegreendrinks.com *Source: Nielsen Total UK, Total Elderflower WE 08.09.18

ISSUE 20 COUNTDOWN TO CHRISTMAS

THE ESSENTIAL MIX As Christmas draws ever closer, we explore the little touches you can make to your venue to bring a truly festive vibe; and as a result, more customers.

Decorations The UK’s hospitality sector sees its biggest swell of people during this festive season compared to any other time of year. When people think about Christmas; they think about sitting in a pub or restaurant among friends, enjoying everything the holiday season has to offer – whether it’s festive flavours, food or friends.

As a result, we’ve compiled a list of ways you can add touches of festive sparkle to your venue, to attract new customers and wow existing ones.

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While decorations may seem a waste of money; we can assure you this is not the case. With millennials looking for ‘Instagramable’ Christmas content, they are more likely to frequent a venue that offers both delicious food and stand out decorations.

There are many approaches you can take towards decorations; if you have a larger budget, then a themed wall filled with different festive decorations would gravitate customers towards your venue. Alternatively, offering hanging decorations, such as baubles and mistletoe keep your Christmas decorations more classic.

All venues should try to have some version of a Christmas tree. The wonderful thing about Christmas trees is that they are blank canvases for you to reflect your brand. If you’re a traditional cosy pub, you can keep your Christmas tree classic green with a variety of festive decorations.

There are many ways you can use your Christmas tree to stand out though; for example, you could encourage customers to write heartfelt messages to hang on the tree – making the experience more interactive and personal.

www.ontradeprogress.com

ISSUE 20 COUNTDOWN TO CHRISTMAS

Drinks When it comes to drinks at your venue over Christmas, there are many approaches you can take to ensure your offering is the best.

We recommend compiling a special Christmas cocktail list; try and use festive alcohols like Baileys, for example, to stay on theme. Always consult with your team and ask them to pitch in on their favourite festive flavours, this can help when it comes to creating something the public will like to.

Offer a wide variety of mixers; the holiday period means people are more likely to indulge in a wide range of drinks, including prominent spirits.

By having a diverse and delicious range of mixers to offer, you’re giving the customer exactly what they want.

Dinner While you already know that a tantalising Christmas dinner menu is the key to your footfall; you may not know that more customers are looking for a special range of meals. What do we mean by this? Primarily, you need to be serving more than meat; consider you vegetarian, vegan and importantly, gluten-free, options too.

This customer base is becoming bored of the standard nut roast; preferring venues that continue to push the boundaries of a meatless meal. A recent study found that it is often the vegetarian or vegan among a social group that often has the deciding vote on where they eat (as the pickiest eater), as a result, ensure you are providing a truly stand out option for your meat-free diners.

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ISSUE 20 TASTE OF SCOTLAND

TASTE OF SCOTLAND Benromach has brought the traditional Speyside-style single malt whisky back to life.

At Benromach we have brought back to life a traditional style of Speyside single malt whisky that was almost lost forever. Using local ingredients, traditional methods, the finest oak casks and a wisp of smoke we create award-winning whiskies that taste the way classic Speyside single malts should.

Rich history

Notes on taste

For a very long time it was common for Speyside whiskies to have a characteristic touch of smoke. In a tradition as old as local whisky making itself, Speyside distilleries malted their own barley. Hidden away in remote glens they’d top up their fires with cuts of local peat when coal was running low. However, with the advent of commercial maltings many decades ago, this subtle Speyside smokiness was almost lost to the world forever.

Benromach 10 Years Old is luxuriously rich, with notes of decadent sherry, delicate spice, stewed fruit and green apples all balanced with a touch of light woodsmoke. It is the perfect festive dram to serve this Christmas, reminiscent of mince pies, stollen and log fires.

At Benromach we have rediscovered this lost taste of Speyside. Our Scottish barley is grown locally and malted with a little peat smoke to our exact specifications. This imparts a delicate, light smokiness in our single malts just as it did in the Speyside whiskies of old.

Our traditional approach does not stop at our use of peated barley: there are absolutely no computers or even pressure gauges at our distillery.

Our distillers instead employ all their senses to create our single malt whisky, inspired by the traditions and skills of the past. They rely on sight, sound and touch, giving things just a tweak here and there and cutting the spirit by hand. This is never guesswork; it’s an art.

We go to obsessive lengths to ensure our whisky is nothing short of perfect.

Our good wood policy means we stubbornly insist on only using the highest quality first fill sherry and bourbon casks. As a result, not only are our whiskies faithfully traditional in style but also gorgeously rich and complex.

The quality of our whiskies has been affirmed by our recent successes at the 2018 World Whiskies Awards.

Our Benromach 10 Years Old won Gold in the Speyside 12 Years and Under category and our Benromach 15 Years Old went on to be crowned Best Speyside Single Malt. Our Distillery Manager, Keith Cruickshank says, “We’re thrilled with the success of our products in the World Whiskies Awards. We are proud of our core range of hand crafted single malts providing whisky lovers with the opportunity to discover a lost taste of Speyside.”

The popularity of Benromach with consumers has been growing exponentially year on year as a result of our unique traditional Speyside style, local provenance and proven quality. If you are interested in bringing Benromach Single Malt Whisky into your on-trade portfolio this Christmas please get in touch by emailing: orders@gordonandmacphail.com or calling us on 01343 554 801

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ISSUE 20 FROM GRAPE TO GLASS

VIVA ESPAnA! We chat to Lanchester Wines’ director of purchasing, Lesley Cook, to tell us the secret to identifying a great Rioja.

While hot and sunny Spanish nights bring back memories of summer holidays, it’s the winter months which bring out the best in Spain’s most famous wine – Rioja.

If you love the structure of Cabernet Sauvignon but the fruitiness of Grenache then you’ll love Tempranillo. It’s big wine with high tannin that will buddy up to any piece of rich meat. Tempranillo is a popular grape that grows everywhere, but its homeland is Spain and the region famous for Tempranillo is Rioja.

Rioja is Spain in a glass of red wine.

When we take a sip of Rioja we’re transported back to sunny holidays and immediately picture Spain’s other famous culinary delights: beautiful slices of Jamon Serrano, salty chunks of Manchego cheese and a bowl full of ripe green olives. Delicious.

But, while many of us have drunk Rioja, it still remains rather misunderstood, so here’s a few facts you may not know about Rioja wine: 44

Rioja’s a place, not the wine

It’s not all about Tempranillo

As with French wines (think Bordeaux, Burgundy, Beaujolais), Rioja wine is named after the area in which its grown rather than the grape itself.

The Rioja wine region is classified as Denominación de Origen Calificada (D.O.Ca., “Qualified Designation of Origin”) and spans the regions of La Rioja and Navarre, and in the province of Álava in the Basque Country. Rioja is further subdivided into three zones: Rioja Alta, Rioja Baja and Rioja Alavesa.

While Tempranillo is the predominate grape used for Rioja, it’s not the only grape used in production. In fact, Rioja is made from a blend of grape varieties, with Tempranillo the dominant grape. Garnacha is typically included in the blend to add some fruitiness while Mazuelo and Graciano may also be included.

The area can be found in the North of Spain spanning 61,645 hectares (152,328 acres) and home to close to 17,000 vineyards!

Winemaking in the Rioja region dates back to around 873 and, as you can imagine in a region steeped in such heritage, there’s many festivals celebrating Rioja wines. One of the most famous is La Batalla del Vino de Haro or The Wine Fight of Haro (home to around 40% of Rioja vineyards) where, each June, locals throw wine at each other.

Spain is very proud of its indigenous Tempranillo grape because it has been made into wine for over 2,000 years. Unlike other countries who have adopted grapes originally indigenous to France or Italy, Tempranillo was born and cultivated in Spain.

And, it’s this Tempranillo grape which gives Rioja wine its distinctive aromas of dried red fruits and mellow spice that so many people know and love with varying blends of Garnacha, Mazuelo and Graciano added by winemakers to create unique blends.

www.ontradeprogress.com

ISSUE 20 FROM GRAPE TO GLASS

Rioja wine doesn’t have to be red

There are four main classifications of Rioja wine:

While most of us know Rioja as red wine, white wine is also made in the region. White Rioja (Rioja Blanco), is made entirely with white grapes and there are six traditional Spanish grape varieties and three international grapes permitted in its production. The most important grape is Viura, which must be a minimum of 51% of the blend while the others include Garnacha Blanca, Tempranillo Blanco, Malvasia, Sauvignon Blanc, Chardonnay and Verdejo.

Rioja.

Wines in their first or second year, which keep their primary freshness and fruitiness.

Crianza (Cree-an-tha).

A minimum of one year in casks and a few months in the bottle. For white wines, the minimum cask aging period is six months.

There are two key styles of White Rioja: light, lemony-fresh tangy whites and full-bodied, rich and nutty whites.

Reserva.

Selected wines of the best vintages with an excellent potential that have been aged for a minimum of three years, with at least one year in casks.

For white wines, the minimum aging period is two years, with at least six months in casks.

Gran Reserva.

Selected wines from exceptional vintages which have spent at least two years in oak casks and three years in the bottle. For white wines, the minimum aging period is four years, with at least one year in casks.

If you would like to learn more about Lanchester Wines and its Rioja range, please visit; www.lanchesterwines.co.uk or contact sales@lanchesterwines.co.uk / 01207 52 1234

Between 1 November '18 and 7 January '19, buy 11 bottles of Trinchero wines and get the 12th free .

Includes Charles & Charles, Napa Cellars and Three Thieves.

Contact Lanchester Wines for details 01207 52 1234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk

*All 12 bottles must be same SKU

ISSUE 20 MULLED PAGE HEADER WINE

As the winter months draw in and Christmas lights are being lit all over the country, we relish in one of the nation’s favourite winter beverages – mulled wine.

As you can imagine, the mulled wine beverage is a seasonal one, meaning hospitality needs to be considerate in how much of the product they purchase and ensuring they are marketing the drink well enough to sell! This means posting about the drink on social media or deploying good ol’ fashioned chalkboards outside your venue advertising your offering to attract higher footfall.

MULLED WINE With Christmas around the corner we examine the history of mulled wine and give you the perfect recipe.

Mulled wine has proved a firm favourite with customers during this season so make sure you have a batch ready to attract customers to your pub or restaurant.

The history The history of mulled wine dates back centuries, in fact, it is one of the oldest forms of the drink to have ever existed – having been created by the Romans in the 2nd century. This archaic empire would heat their wine to keep their bodies toasty during the colder winter months. The following years saw Romans conquer much of the continent and so, their love of mulled wine spread too.

It wasn’t until later when Europeans would add various spices and herbs to give this wine added flavour – for example, in Sweden and Germany, who still enjoy secret family recipes that have been carried down the generations.

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To make the perfect mulled wine, mix: • Two bottles of red wine • 50ml of port • Fresh orange slices

• One tsp of cinnamon • One tsp of nutmeg • Four tbsp of brown sugar

Place all the ingredients into a pan and heat gently for approximately 20 minutes; make sure that it doesn’t boil.

Once heated throughout, strain the mixture and pour into a large jug for serving. Adapt this recipe for larger quantities to serve in your establishment. However, this should serve eight.

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ISSUE 20 BREWER INSIGHT

GREATNESS BREWING We chat to John Driebergen, head brewer of Fourpure, to discuss recent taproom renovations, its epic journey and plans for the future.

SUCCESS STORY In a booming beer industry, it can be quite a struggle to stand out.

The need to create innovative, and importantly, tasty beer is paramount.

Fourpure, the London-based brewery, founded by brothers Dan and Tom Lowe in 2013 has grown and grown – showing it delivers both taste and quality. Its latest development is the renovations to its Bermondsey taproom which offers more space for customers to enjoy.

The story of Fourpure is a special one; founded by the Lowe brothers in 2013, after the pair spent some time travelling around the world, they returned to London feeling inspired and raring to go. They decided to take what they learnt and their experiences and open a brewery in Bermondsey, the heart of London.

Since then, the brewery has become a roaring success story; growing from an empty warehouse to a facility capable of producing 14 million pints per year.

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“Fourpure has been on quite a journey since we first brewed in 2013,” elaborates John Driebergen, head brewer of Fourpure. “We’ve seen continual growth in both the size of the company, but also the footprint we occupy here in Bermondsey.

After starting out in a single unit on an industrial estate, we have since grown to occupy a further four units on the estate.

“In November 2017 we installed and commissioned a fully-automated, state of the art 36hL GEA Craft-Star brewhouse, alongside twelve new fermentation tanks, increasing our capacity and efficiency, giving us even more control over the beers we brew.”

“Early in 2014 we were the very first UK-based craft brewery to start to can their core range. Customers expect their beer to be fresh and flavourful and we believe that aluminium cans, with their protection from light and superior seal, combined with lower environmental impact, help us to get them the beer in the best possible condition.

In 2016, we invested heavily in our packaging department, and furthered our commitment to can and distribute beer in the best condition by installing a brand-new canning line and further cellaring capacity. www.ontradeprogress.com

ISSUE 20 BREWER INSIGHT

CUSTOMERS FIRST For Driebergen, putting customers first is key. He already jokes that the biggest challenge regarding the taproom’s transformation is the need to already employ more space; which is a great worry to have for a young brewery.

He continues: “With the new taproom, we want to offer our customers the best hospitality and brewery experience we can. Bermondsey offers a fantastic selection of breweries and beers but many suffer from severe limitations of space, we’ve done our best to create a comfortable, relaxing atmosphere.

“On top of this, education is key. With 20 taps of varying styles, many of which use unique ingredients, we feel it’s necessary to invest in the people that work in the taproom to ensure they can offer our customers insight into our beers and the best service possible. We offer tours Tuesday through Saturday and just want to make the taproom an inclusive and enjoyable space, so that week after week, people come back to enjoy brewery-fresh beer at the source.”

REFURBISHMENTS GALORE

LOCATION, LOCATION, LOCATION

Of late however, Foupure has made significant refurbishments to its Bermondsey taproom; increasing the size of the space following the installation of a new brewhouse and the acquisition of the new unit. This gave the brewery the opportunity to enhance its hospitality offering by adding more space downstairs as well as a mezzanine, which it uses to host tours and private functions.

Already Fourpure benefits by being a firm member of the Bermondsey Beer Mile; an unofficial stretch of brewery bars and bottle shops that runs for almost two miles through the area.

Driebergen adds: “The new bar has a state-of-the-art dispense system, as well as a trained team of staff to look after it, and our customers. Oh, and we installed a couple of really big industrial heaters so beer lovers are toasty in winter.”

“Being at the heart of brewing in London definitely has its advantages,” says Driebergen. “Working next to our friends and industry-mates on the Bermondsey Beer Mile is the obvious choice. We can collaborate, share ideas and processes, it also draws a crowd which means we can spread the word to more people who love good beer.”

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ISSUE 20 BREWER INSIGHT

FUTURE PLANS The team never stop improving, and upon completion of the taproom’s refurbishments are happy to announce Fourpure’s latest beer - Planet Simcoe, a single hop West Coast IPA, made with one of Driebergen’s favourite hops, Simcoe.

He explains: “It’s a well-established American hop variety with a piney, citrussy and apricot aroma, and a smooth slightly bitter finish. This is actually the second time we’ve brewed this beer, only this time we’re brewing more of it and putting it in can as well.

Driebergen reflects on how far Fourpure has come since its inception five years ago and considers what has set them apart from the rest.

He concludes: “Our investment into top of the line brewing and packaging equipment has given us exceptional quality controls, we also have a dedicated lab and sensory department.

Every beer we produce goes through rigorous testing because we want our customers to get it at its best. We’ve invested in sales and marketing and processes and people, we have engineers and packaging experts, passionate brewers and a team of guys who know our customers because they deliver the beer direct from our warehouse to their cellar.

It’s the attention to detail that sets us apart.”

As well as continuing to make great beer, Driebergen says the next focus for Foupure is safety. He continues: “Our current focus is investment in safety. Although breweries seem like cool and fun places to work, they are fraught with hazards, so our number one priority is to ensure the safety and happiness of our employees at all times. We’re also looking to increase our cellaring capacity (the amount of beer we can store on site) and take on a new warehouse dedicated to a bigger, better hospitality experience.”

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ISSUE 20 EXPERT’S OPINION

BUDGET REVIEWED Kate Nicholls, chief executive of UKHospitality, reviews last month’s Budget Statement and considers its impacts on the future.

Last month’s Budget Statement provided some muchneeded support for hospitality businesses, with the Government delivering on some key UKHospitality lobbying asks. Most notably, positive steps to address the unfairness in the current system of business rates that is devastating high streets and hospitality employers. Rates bills for businesses with a rateable value lower than £51k will be cut by a third and we will finally see the introduction of a tax on digital businesses to ensure they begin to pay their fair share. The next step for UKHospitality is to push the Government to utilise new legislation to properly support hospitality businesses. We will be encouraging the Government to ensure that funds raised through the new tax will be used to reduce bills for the sector, as well as continuing our call for a full reform of the entire rates system.

The Chancellor also announced action to reduce the cost of apprenticeships for SMEs and, in another positive move, avoided the introduction of a so-called ‘latte levy’.

The final point is an encouraging sign from the Government as it suggests that it has listened to businesses and acknowledged the good work they already do on a voluntary basis. A relatively positive Budget needs to be followed up with continued support for businesses and, crucially, this is all the more vital considering, as we inch closer to Brexit. Cutting rates bills and levelling the playing field between digital and high street businesses will be undermined if the Government makes a hash of Brexit. We are fast-approaching an emergency EU summit likely to be held in late November, which will be a crucial step on the road to Brexit. So, as it stands, despite some optimistic manoeuvres by the Government as last month’s Budget, we still find ourselves in something of a no-man’s land as we attempt to prepare for the future.

Employers need stability and certainty if they are to plan their future investment, something that has not been in abundance during the Brexit negotiations. The Budget has delivered some tantalising prospects, but they could be torched like a Guy on last month’s bonfire if Brexit negotiations go up in smoke. Add to this the fact that a no-deal Brexit would almost certainly mean an emergency Budget and it becomes obvious that we are therefore at a crucial stage, but also something of a gridlock. The coming weeks and months will be crucial if we want to capitalise on the support unveiled at the Budget. We don’t want to be put in a position where we squander a chance to boost the sector, which may happen if we don’t get the Brexit we need. In the meantime, we can continue to impress upon the Government the need for positive action to take advantage of the action outlined in the Budget.

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ISSUE 20 EXPERT’S OPINION

THINGS CAN ONLY GET BITTER! Professor Brian Cox brings the same enthusiasm to Cosmic Brew as he does to science, finds journalist and beer sommelier, John Porter.

Celebrity-endorsed beers are not exactly a new phenomenon, and as one might expect, even those who might not get too involved in other aspects of merchandising take quite an interest when it comes to a beer with their name on it.

About two decades ago, when Black Sheep Brewery first brewed a beer to celebrate Monty Python, cask ale enthusiast Terry Jones made sure the beer, Holy Grail Ale, was up to scratch. Equally, the late Discworld author Terry Pratchett was very involved in creating the range of beers and ciders inspired by the books.

Brewers at Stockport-based Robinsons were also very impressed by the passion and knowledge that Iron Maiden’s Bruce Dickinson bought to the brewing of Trooper, the successful ale inspired by the heavy metal icons, which has spawned a beer range.

So, I was very interested to accept an invitation from Manchester brewer JW Lees to the launch of Cosmic Brew, a beer created in partnership with Britain’s best-known physicist, Professor Brian Cox. 52

With his granddad having lived a minute or two from the brewery, Brian has a proprietorial feeling about JW Lees that predates his appointment as professor of particle physics in the School of Physics and Astronomy at the University of Manchester, and even his stint with ‘The Only Way is Up’ pop icons D:Ream.

After a trial on cask in selected pubs, Cosmic Brew goes on sale to consumers generally in January, coinciding with Brian’s UK and Ireland arena tour, to be followed by a planned worldwide tour. He told me:

“I never get involved in products, or endorse anything, I just don’t think it’s my thing, However, I really like the idea of taking a piece of Oldham to New Zealand or Antarctica on my tour.”

Brian and JW Lees’ head brewer, Michael Lees-Jones, came up with the recipe for Cosmic Brew together, creating a zesty 3.9% amber ale made with British grown Admiral, Jester and Cascade hops.

Michael added: “It was really good fun talking about the science side brewing is definitely both an art and a science. What we ended up with is an amber ale that tastes like a pale ale, and it’s a style that’s not already in our portfolio.”

The distinctive label helpfully tells us that the beer comes from “Manchester, Earth, Observable Universe”. Brian says: “I enjoyed being involved in the branding and design. The pattern of the stars on the label is the view of the night sky looking North over the brewery on the day I was born; March 3rd, 1968. It’s what I would have seen had I looked out of the window. There’s a fact for the pub quiz.”

With its low ABV, Cosmic Brew is also a very sessionable beer. “If it’s on sale at my shows, they’re going to drink it at the interval, and I do the hard stuff in the second half. If it was 6%, the audience wouldn’t understand the general relativity theory,” observes Brian.

So, has Prof Cox got the brewing bug? Can we expect a Stellar Stout or Lunar Lager to follow? “No, this is the sort of beer that I drink. It’s the perfect expression of what I like. And it’s great to have a beer in the fridge with my name on it.” www.ontradeprogress.com

ISSUE 20 EXPERT’S OPINION

CRAFT COMES TO DENVER Bob Pease, CEO/president of the Brewers Association, discusses next year’s Craft Brewers Conference and the recent Brau Beviale Next year’s Craft Brewers Conference® (CBC) and Brew Expo America® will take place 8- 11 April 2019 in Denver, Colorado and I’m pleased to confirm that the lead singer of Iron Maiden, Bruce Dickinson, will deliver the keynote speech. In addition to being a lead singer, Dickinson is also a commercial pilot, brewmaster, entrepreneur and creative business thinker.

As small and independent craft brewers face unique opportunities and challenges in the marketplace, CBC allows them to connect with their colleagues and comrades to share ideas and learn about relevant topics ranging from brewing operations to sustainability and government affairs, while shopping for the products and services they need to run their breweries.

Other speakers of note include Dr J Nikol Jackson-Beckham, diversity ambassador of the Brewers Association, Cody Keenan, former director of speechwriting for President Barack Obama, Jessic Lukas, vice president, consumer insights and Brandy Rand, president IWSR drinks market analysis.

Elsewhere, the Brewers Association, through its Export Development Programme, hosted an American craft beer pavilion at Brau Beviale in Nuremburg, Germany, this month.

CBC is the number one environment in North America for concentrated, affordable brewing education and idea sharing to improve brewery quality and performance. The conference brings together 13,000 brewing industry professionals for over 70 different educational seminars led by the top minds in the beer world and access to BrewExpo America®, the largest brewing trade show in the U.S. featuring more than 700 vendors.

Brau Beviale is one of the leading capital goods exhibition shows for the process chain of beverage production and attracted nearly 1,000 exhibitors and 38,000 visitors to the last one in 2016. The Brewers Association showcased a wide range of world-class quality, highly innovative, diverse American craft beers from 25 of our member breweries who between them provided 70+ different beers ranging in style from pilsners and pale ales to stouts and sours. Masterclass tastings about American craft beer will took place in the Craft Drinks Area by one of our experts.

Brau Beviale also featured the awards ceremony and public tasting for the 2018 European Beer Star Awards. In 2017 the competition attracted 2,151 beers, 60% of which were from overseas, and were judged in 65 categories. Last time, 16 Brewers Association EDP members won 30 awards in 21 different categories and a number of our members have entered the Awards again this year.

The origins of Brau Beviale date back to 1957 and the Brewers Association has been attending since 2012.

We see it as an important gathering point for trade, importers, media and consumers to sample and learn about American craft beer. With global exports of American craft beer up 3.6% and valued at $25.4million in 2017, Europe is an important market for the continued growth of the sector.

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ISSUE 20 DRY JANUARY

DRY AND DELICIOUS As Dry January approaches, we’ve taste-tested a range of beers to uncover the best no and low-alcohol brands for your establishment.

Krombacher Low Alcohol Pils After a heavy winter season of festive activities that often revolve around drinking; the much-needed Dry January month is embraced by customers and hospitality alike.

Findings from Mintel’s Alcoholic Drinks Review (conducted earlier this year) found that 27 per cent of Britons say they are drinking more low or no-alcohol drinks compared to a few years ago.

And this figure increases to 42 per cent when those asked are aged 18-24. While there does appear to be a general trend among younger people to drink less, those who had a boozy festive season still want to enjoy the taste of beer without the effects of drinking alcohol. As a result, we summoned our panel of in-house judges to taste a range of low and no-alochol beers. The best thing about this test? We didn’t even tell them it was alcoholfree/ low-alcohol until after they had tried the product.

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With a gleaming golden appearance, this beer is slightly sweet on the palate. The sweetness soon changes to a fine, malty flavour with lightlyhopped dryness. This typical Pils beer taste continues and remains constant in the mouth.

“This is so rich and also smooth – I love it! I can’t believe it is low alcohol, especially as you can really taste an intense malty flavour. I don’t care if it’s only for Dry January, I could actually drink that all year round – happily!”

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ISSUE 20 DRY JANUARY

Heineken 0.0 Heineken’s premium 0.0 alcoholfree brand was the first our panel tried. Twice brewed and fermented with Heineken’s unique A-yeast from natural ingredients with gentle alcohol removal, this beer blends well to achieve a fruity flavour with slight malty notes.

“That was delicious. I drink Heineken a lot, so I must admit, my suspicion was that it may be Heineken.

The flavour difference was very subtle, but it’s full of flavour. I would love this with a full-on roast – especially for Dry January!”

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ISSUE 20 DRY JANUARY

Bavaria 0.0% Bavaria 0.0% Original has a hoplike and malt aroma; this full-bodied beer is both bitter and sweet, a great balance of flavours. This Dutch premium imported lager is perfect to add to your Dry January offering.

“The taste is great; it’s lighter than I expected but still packs a flavoursome punch. I finished it a lot sooner than I expected because I enjoyed the taste so much. These will go down a treat for Dry January.”

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ISSUE 20 DRY JANUARY

Cobra Zero Cobra Zerio is a smooth, premium beer offering that, as the name states, has zero alcohol. It has a wellrounded taste, combining creativity and brewing expertise to craft a world-class offering that pairs well with spicy dishes.

“Curry is my favourite food, and usually when I’m out, I always order a Cobra with my meal. It’s great they’ve released a non-alcohol brand… especially with Dry January around the corner.

I will definitely be ordering one of these next month!”

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BERRY ADVENTUROUS ...ALCOHOL FREE

STOCK TODAY THE KIWI TASTE FOR ADVENTURE

ISSUE 20 ON THE PLATE

Season to be jolly With Christmas upon us, we discover twists on the classic components of a roast dinner.

With the news coming in this month that due to an unseasonably cold winter followed by an extremely warm summer, there will be a severe brussels sprouts shortage, farmers are calling for kale to replace this Christmas classic.

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For many, the idea of foregoing the brussels sprouts over the festive period is practically unforgivable, but with all British mishaps, we adapt and overcome. Or as my grandma says, “Keep calm and carry on!”.

It’s not just the brussels sprouts that can be replaced, and as we move into the holiday season, hospitality can be adding a few more twists on the classic roast to attract the more untraditional customer to their venue.

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ISSUE 20 ON THE PLATE

Nut roast Throw away the turkey and say hello to the vegan alternative of the roast’s central component; a nut roast. With vegetarians and vegans becoming more prominent in society, and often having the deciding vote on where a group eats, ensuring you’re offering a wide and diverse menu (both gluten and sugar free too) is key. By offering the nut roast, you’re also making a concerted effort to offer a healthy option also.

Purple potato That’s right, a potato that is bright purple! Not only does the humble purple potato stand out aesthetically on any plate, but compared to other root vegetables, such as the Maris Piper potato, it’s actually packed with health benefits. For example, the purple potato has been proven to help lower and regulate blood pressure – a great benefit for a holiday that revolves around gorging.

Beans Instead of your usual assortment of veg, most notably peas, you can swap out these vegetables with beans. Be it kidney, white or butter, any bean you choose should be oozing flavour and cooked to perfection. Moreover, a rich bean, or even lentil, stew can act as the perfect alternative gravy; keeping your meat succulent and juicy.

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ISSUE 20 TASTE TEST

QUALITY FIRST On-Trade Progress explores products from SCT & SCT, the premium bar snack brand, to discover what you should be serving your customers this season.

With so many products on the market today, it takes bar snacks of great substance, taste and quality to emerge triumphant. SCT & SCT establishes itself as the clear leader of its field, by combining all of these and more. Its ‘Proper by SCT’ range offers a selection of Proper Pork Crackling, Fabulous Fudge and Delectable Nuts.

Proper Sitting down with the On-Trade Progress panel, we all agreed it seems impossible to find a pork scratching that is both rich, crunchy and not oily. However, after trying SCT’s Proper Pork Scratching, we found that it surpassed all expectations. Look no further.

This is the perfect pork scratching.

Some of our favourite flavours were the Extreme Naga Chilli, Sage and Onion, and of course, the Classic Salted.

“This is an absolutely delicious scratching, some are a bit too hard to bite on, if you know what I mean? But the texture on these are simply perfect!”.

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ISSUE 20 TASTE TEST

Delectable Nuts

Fabulous Fudge

Nuts make a fabulous edition to any pub or bar offering; with a range of nuts on offer, picking the best ones for your establishment is key.

SCT’s range of Delectable Nuts have something for everyone in this stand out range. They offer nuts including walnuts, almonds, peanuts and everyone’s pub favourite, cashews.

This is the perfect time of year to stock up on fudge; as the Christmas and winter months approach, bars and restaurants can be serving festive and delicious snacks to customers. One such offering is fudge; a firm favourite this time of year up and down the country. This sugary snack is gluten free and perfect for a family-focused offering.

Some of our favourites were the Extreme Naga Chilli Lovely Walnuts, Sea Salt Peanuts and Dry Roaster Peanuts.

“I’m a huge fan of nuts, so to see so many potential mix and match flavour and nut combos is awesome; they’re all so tantalising, I just don’t know which one to choose!”.

Some of our favourite flavours were the Belgian Choc, Ginger and Sea Salt and Caramel.

“This is so good, I love how it just crumbles and melts away on the tongue; that is proper fudge!”.

ISSUE 20 HEALTHY EATING

N AT U R A L LY G R E AT JustIngredients, the specialist provider of premium ingredients, is a one stop shop for quality ingredients that hospitality can trust. JustIngredients offers a wide range of products; including a range of spices, herbs and oils. What makes JustIngredients so special? It is committed to selling ethically-sourced and responsible ingredients, which taste great too!

The conscious eater

Embracing organic

Providing the best

With the consumer becoming not only more health conscious, but also more ethically conscious, sourcing organic ingredients is the key to keeping customers coming back.

Organic has become the base standard for most industries in terms of providing ingredients that are better for wildlife and the planet. At the very least, industry needs to be offering organic.

With a newly developed website specifically designed to reflect the fast-paced nature of the hospitality industry, JustIngredients is primed to help any hospitality manager or entrepreneur.

Sophie continues: “Whether it’s sourcing organic drinks for the bar, incorporating organic produce into dishes, or developing an organic menu; every step each company takes (however big or small) enables us to collectively spread the message of organic and in turn, continue to drive growth in this sector.”

She concludes: “We are committed to expanding our range of products, including conventional, organic and Fairtrade ingredients, making good quality and full of flavour ingredients more accessible to catering and beverage companies. This year we’ve launched 26 new organic ingredients and have more on the way before the end of the year.”

“Organic is a symbol of trust,” explains Sophie Chryssaphes, business manager at JustIngredients.

“Wherever you see the organic symbol, you can be sure that the food has been produced to the highest standards.

“Organic standards set out what farmers can and cannot do and place a strong emphasis on the protection of wildlife and the environment. Organic agriculture uses fewer pesticides, the highest standards of animal welfare and no GM ingredients.”

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With the demand for organic products on the rise, incorporating organic into your business can only be positive for sales too; a survey carried out by the Soil Association for their Organic Market 2018 Report, reported that 43% of respondents think that having organic on the menu makes a restaurant more appealing and they would be more likely to eat there.

To find out more, visit trade.justingredients.co.uk

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ISSUE 20 IN THE CELLAR

MAKING CASK WORK AT CHRISTMAS Cask Marque offers advice on how to convert your one-time Christmas customers into regulars.

For many operators, the festive season might be the one and only time certain customers visit your pub during the year.They may be out with an office party, or with family for a seasonal celebration. Making sure these guests have a great experience when they visit can encourage them to return at other times of the year – and recommend your pub to others.

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So, use this time of year to showcase the best your pub has to offer, and a good starting point is your cask ale range. Your cask beer range and condition is a ‘quality indicator’ for many guests, signalling high standards in the rest of your business, and to help you make the most of this, we’ve put together our top ten Cask Marque tips.

If you need any advice or help, or would like to become Cask Marque accredited, email: info@cask-marque.co.uk with your details, or phone on 01206 752212

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ISSUE 20 IN THE CELLAR

10 TIPS:

1

Order your seasonal ales earlier rather than later: many are on limited supply and most groups of drinkers will hold their parties in the early part of December. Equally, don’t stockpile seasonally named Christmas beers too close to Christmas day. If you’ve still got “Santa’s Little Helper” (or similar) on the wickets in January, customers assume it’s out of date.

2

Make sure all your glassware is fit to fill: your cask ale quality can be perfect, but if glasses are in poor condition, drinkers will assume the beer’s not great either. Renovate all your existing glassware prior to the busy period (and remember that new glasses will need Renovating before being used).

3

Proactively offer Try Before You Buy taster samples on guest ales to drinkers (rather than waiting for them to ask you). It’s this little detail which can make all the difference to them returning in the New Year.

4

Pair a few beers with your Christmas food menu and get staff to recommend a beer in addition to wine – it offers guests an informed choice. Great food and beer matches can be found on Beer Explorer at www.beerforthat.com. It’s not about cannibalising your wine sales, it’s about giving customers a great choice and an enhanced experience.

5

Clean your beer lines just before the busiest period of the week. This means the majority of drinkers (and those occasional seasonal drinkers) will experience beer at its best, dispensed through immaculately clean lines. It signals good quality and encourages them to return for future visits.

6

Ensure all your cellar equipment is in good order (taps, extractor rods, auto tilts, Ale Python coolers). Check you have adequate supplies of soft and hard pegs. Invest in a 1-2-1 training session with Cask Marque if you require a bit of extra help. Contact Cask Marque on 01206 752212.

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Create a bit of theatre around cask: some brewers produce Christmas seasonal beers in smaller wooden casks. If the cask is placed on the bar on a wooden rack, it can be served straight from the barrel. Keep the cask ‘cellar cool’ with a cooling jacket or ice packs. It’s a great alternative to mulled wine when served in nip glasses (1/3 pint measures).

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Don’t forget the regulars! They support your business all year round so make sure there is a permanently stocked nationally recognised brand of cask on sale throughout the festive period.

7

Train staff how to recommend ales to customers who only come to the pub once a year. Make sure they can describe the colour, style, strength and flavour of all your guest ales.

Encourage staff to use the Caskfinder pump clip recognition app to learn tasting notes for your beers (this has a database of 10,000 beers).

Top up your Cask Marque point of sale materials early – it’s all free for accredited pubs. Drip mats, bar runners and pump clip crowns can be ordered by calling 01206 752212. This is the time to really shout about your award. Make sure your Certificate of Excellence is in an accessible customer area. Guests with the Caskfinder app will seek this out to scan it – they can’t if it’s in your office, or high up above the bar!

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ISSUE 20 IN THE CELLAR

Much of the focus of pub operators is quite rightly on cellaring and the handling of beer to maintain quality, but top-notch operators should never lose sight of that vital last yard - from the pump to punter. There is nothing more off putting than lipstick marks, greasy fingerprints and indeterminate food residue on the rim of your glass or tableware. A recent survey highlighted that at 38%, dirty glasses was one of the ‘most burdensome frustrations’ for customers in pubs/bars.

With the profusion of natural-light infused pubs and bars and a rise in the popularity of cocktails and gin-based drinks, glassware has never been under such scrutiny.

Serving drinks in dirty glasses could have serious implications for the reputation of your business as not all customers will complain, they just won’t come back! As well as looking visually appealing, glassware has to be sparkling clean or it can affect the taste and appearance of beer or wine and poorly maintained glasswashers are one of the main sources of cross contamination within pubs and restaurants.

Having to polish glassware postwash is both labour intensive and increases breakages, but crucially it provides another opportunity for germ contamination which is why it is important your service company provides a results-based fix to leave your machine working at its optimum output and delivering spotlessly clean results.

For 38 years Derek Maher, founder of Crystaltech, has built a reputation as the UK’s leading expert in achieving perfect warewashing results within the pub and catering 68

THE LAST YARD PUMP TO PUNTER Derek Maher, founder of Crystaltech, chats to On-Trade Progress about how to keep glassware squeaky clean.

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ISSUE 20 IN THE CELLAR

industry. Derek and his team are passionate about achieving perfect results and carry out consultancy work with Cask Marque as well as ensuring leading pub groups Fuller’s, Greene King, Stonegate and achieve award winning clean glass results across their entire estates.

big end of season discounts

“We have been working with Derek from Crystaltech for over 38 years and in that time he has helped us to achieve award-winning clean Cafe banners results across Terraceglass screens theawnings Fuller’s estate.”

Victorian

Renovating glasses using a chlorinebased chemical is now the accepted method of disinfecting glasses and removing the proteins and soils that build up on a glass over a period of time. Derek advises using a liquid renovate which can save many wasted operational hours as it can be connected to the automatic detergent feed of the glasswasher without any adjustment.

maintenance glasswasher detergents are & repairs“Many too caustic and cause cloudy looking

Retractable awnings Emma Watts, Giant heated Trade Quality parosols Manager - Fuller’s Commercial & domestic Free site surveys PX welcome

etching on glasses or, are too weak and leave behind unhygienic residual dirt/proteins, which results in poor head retention – flat beer. Many of the major brewers and pub operators have moved towards using Renovate continuously as an alternative to their usual caustic detergent,” says Derek Maher, Crystaltech.

ex-demo sale

Installing a reverse osmosis (RO) system can dramatically improve wash results – the system pushes purified water through the wash cycle, removing residues which are normally left on the glass. An RO system reduces the need for cleaning chemicals by 70% as well as allowing for a lower wash temperature, making it a much more energy efficient proposition. As a combination of RO and chlorine detergent can lower wash and rinse temperatures, glasses don’t retain as much heat and, as we know, a hot glass warms the beer and impacts a customer’s experience.

For further advice contact the Crystaltech team on: www.crystaltech.co.uk call: 0370 350 2424 email: info@crystaltech.co.uk

full nationwide Perfect Wash Results Time After Time with Crystaltech… coverage Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation.

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Crystaltech engineers are on call 24/7 to get your operations running smoothly and offer:

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“We pride ourselves on a high first time fix rate and we can save operators valuable time and money through making machines work more efficiently. With the right combination of a reverse osmosis system and the right level of cleaning chemicals, our team can get glasses and tableware crystal clear and clean and able to be taken straight from washer to table with no additional polishing.”

Call our team on:

0370 350 2424 Email:

info@crystaltech.co.uk www.crystaltech.co.uk

Website:

ISSUE 20 INSURANCE

INSURING GREATNESS Self-protection Terry Osborne Insurance Services chats to On-Trade Progress about how industry professionals should be protecting their property and themselves, today.

According to the news, Taylor Swift insures her legs for £26.5 million.

Jennifer Lopez insures her bottom and even Sir Tom Jones insured his chest hair – why? Because it was their brand, their signature, what they represent.

Insurance is all about protection.

Protection for your livelihood, for your staff, for your customers and, as a publican or restaurateur, you are quite likely to be living on the premises and therefore it is protecting your home too.

So, do you REALLY need business insurance? Well, if you have employees, then legally yes, but what about the rest of it? While insurance is expensive and certainly takes a chunk out of your budget, being without it could lead to financial ruin.

Other than employers’ liability, in the hospitality trade, public liability is possibly one of the most important purchases you can make. With publicans and restaurateurs running establishments where alcohol is consumed, the likelihood of a public liability claim is greatly increased and even a simple slip or trip could run into thousands. Don’t forget about products liability either. One ‘suspect’ prawn or a turkey Christmas dinner not quite cooked correctly could send the cost of a products liability claim spiralling.

Have you taken into account how much you would lose in the event of a total loss? Stock of alcohol, beers, fixtures and fittings definitely have to be taken into account but what about loss of income? Loss of rent? The cost of alternative accommodation?

If you are in a city centre have you thought about terrorism cover? Most insurance policies will exclude all cover in the event of terrorism so perhaps this is worth thinking about.

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ISSUE 20 INSURANCE

The right people If you intend on running a successful establishment then you will need a good business insurance policy to cover everything. We at Terry Osborne Insurance offer a range of package policies for the leisure industry. Every business is different and therefore we can build a bespoke package just for you. Quirky is all the rage so if your business is unique, let your insurance policy be unique too. Such a diverse range in the industry deserves a leisure specialist who can tailor make a product to suit your needs and not break the budget. We do not offer a ‘one size fits all’ product, we listen to what you need and build your cover to your business.

Insurance doesn’t have to be an electrifying product to be a necessary and useful one. Sometimes, insurance is the protective vehicle that allows you to run your life while limiting the financial consequences. Because insurance isn’t meant to be an exciting journey in itself, it’s designed to make your life’s journey a little easier and more financially stable.

For more information on Terry Osborne Insurance Services, visit: www.terryosborneinsurance.co.uk or call 01622 745 297

Images: The Bull Inn, Limpsfield

PUB, HOTEL & RESTAURANT INSURANCE SPECIALISTS

INSURANCE PROBLEMS? Come to the Pub and Hotel Specialists.

We can quote on a range of competitive packages suitable for your needs.

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• A 10 minute consultation and fact find could save you £100’s TERRY OSBORNE

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terry.osborne@btconnect.com www.terryosborneinsurance.co.uk

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ISSUE 20 ON TECH

EXPERIENCE IS THE BEST TEACHER All for one Job Today, the leading job hiring app, has launched its Bar Academy; offering prospective employees a chance to try their hand at hospitality.

With the UK hospitality industry experiencing some of the lowest staff retention rates in the country; constantly finding new and reliable staff is a struggle all bar and restaurant managers will sympathise with.

Job Today, the UK’s leading job hiring app, offers to solve this problem by combining keen workers and paid work experience. Last month Job Today launched a pilot Bar Academy initiative, which seeks to offer paid work experience to job seekers in the bar and restaurant industry.

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Industry gathered in Michelin-starred gastronomic French restaurant, Pied a Terre, for the premier Bar Academy programme. Restaurateur and owner, David Moore. tutored 10 job seekers, teaching each how to create three unique cocktail masterpieces. One applicant was then awarded the position, following a competitive yet fun evening of learning.

The applicants were taught how to make three cocktails; an espresso martini, negroni and martini. They were able to ask questions and engage with the bartender before giving it a go themselves. Even those that didn’t procure the paid work experience position were still able to learn how to work behind the bar; and could site that knowledge when applying for other positions.

Employment trailblazer Polina Montano, co-founder of Job Today, is spearheading the Bar Academy initiative offering work experience to job seekers. Montano explains: “Through the Job Today Bar Academy event we are giving employers a platform to offer paid work experience and job seekers the opportunity to understand more about the industry they want to work in. This initiative is the perfect chance for job seekers to become hands on and learn new skills, therefore helping them become more employable.

It’s a fantastic opportunity to make contacts and learn tricks of the trade from talented peers.

“Job Today’s learning academy will soon be extended into roles for kitchen porters, waiters, baristas and other entry level positions across the service industry to help young people make their first steps in the labour market.”

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ISSUE 20 ON TECH

ALL I NEED FOR CHRISTMAS… With Christmas fast approaching, we spoke to Fraser Dougall, head of programming at Marzipan Media, on musically preparing a business for the festive season.

How can you plan Christmas music?

When do we hit play?

First decide whether to have ‘Christmas music’ at all! Will Christmas tunes provide the right ambience to suit clientele and styling? Think about what fits with your other music: for instance, a Fine Dining restaurant would likely suit our ‘Christmas Instrumental’ playlist more than ‘Christmas Pop’, and the uplifting blues and soul of our ‘Blue Christmas’ playlist would probably be a better fit for a style bar.

Will your clients think Christmas celebrations should be kept to December, or will they want to ramp up the excitement for weeks beforehand? Generally, we recommend programming Christmas music to start when your business gets festive: when do you put up Christmas decorations? When does your Christmas menu start? When is your first Christmas Party booking?

What about the classics?

100% Christmas, or just a taste?

That depends on your venue’s styling and clientele: for many people, the famous ‘Christmas Pop’ tracks put them straight into the Christmas spirit and help them have a great night.

Venues which have a unique style and want to retain that coolness at Christmas, though, might want to consider alternative tracks that are still cheery, full of Christmas spirit and with obvious winter and Christmas themes, but which their customers won’t hear everywhere else.

There are only maybe four hours of famous ‘Christmas Pop’, which isn’t much to repeat day after day, so you need to bear this in mind for your staff.

Many of our clients use the system’s interleave function at Christmas, starting light and gradually increasing the frequency of Christmas tracks: maybe programming one Christmas track in every four in late November, then down to every second track in early December; perhaps 100% Christmas for the last week or two.

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ISSUE 20 ON TECH

What about the partygoers?

When do you call quits on Christmas?

Many venues increase their music tempo through the evening, especially on Friday and Saturday nights.

Your Christmas music wants to tie in with this – you don’t play a slow song when the energy’s high – so our clients’ systems can increase the tempo of the Christmas tracks in line with the rest of the music.

Most businesses will move onto New Year parties by the end of the year, so we generally recommend stopping Christmas music by then.

Many of our clients finish their music on Boxing Day.

Any last pointers?

Every business is unique, so choose music to suit your venue, at Christmas, just as you do the rest of the year.

Don’t feel pressured into playing Christmas music if it’s not right for you but, equally, don’t be afraid to play Christmas Pop if that suits your clients.

For more information on Marzipan Media, visit www.marzipanmedia.com, call 01324 711011 or email info@marzipanmedia.com

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ISSUE 20 ON TECH

GET TO KNOW YOUR LICENCES PPL PRS, the music licensing specialists, talk to On-Trade Progress about TheMusicLicence.

We all know playing music in a venue can be beneficial to your business, in many cases, it’s vital. Obviously, having a spot on sound system is essential, and your playlist will have been designed with your clientele in mind.

Music creates a mood. The music you play can be as much a part of the reason your customers are loyal as your food, drinks or décor, it encourages conversations, that vital connection between your staff and clients.

It’s not just your customers who benefit from music being played either, your colleagues will too! Music can add a burst of energy to a team who have been on their feet all day.

Now, imagine your bar or restaurant without that music. Not quite the same environment is it? A business without music can fall flat, seem lifeless and cold.

Your equipment and music choices are obviously a crucial element to your operation, but along with this you need to ensure that you are correctly licensed to play that music.

There is some confusion between an entertainment licence and a music licence, but with the launch of 76

TheMusicLicence earlier this year PPL PRS hope to ease this confusion and educate business owners on being correctly licensed for the music they play.

So, first things first…do you need TheMusicLicence to play music in your venue if you have an entertainment licence that allows you to play music?

In short, yes you do and here is why.

An entertainment licence is issued by your local authority. It gives you permission to provide entertainment on your premises, and may be subject to certain conditions such as time restrictions or number of people attending.

TheMusicLicence is issued by PPL PRS and gives you permission to play music which is subject to The Copyright, Designs and Patents Act 1988. This means that you don’t have to spend your time and energy contacting potentially hundreds of thousands of rightsholders - those people who create music – to get permission to play or perform their music in your business.

Obtaining TheMusicLicence gives you this permission, in relation to the vast majority of commercially available music. This ranges from grassroots and independent artists

and composers through to the biggest names in the business.

So, hopefully this will help you to distinguish between the two licences required to entertain your customers and guests with music and live events.

With TheMusicLicence, playing music in your pub or bar could cost you as little as £1.01 per day*, and you will be safe in the knowledge that you are licensed to play background music via radio and TV which can improve your brand, help your customers to feel welcome and valued and could also increase staff morale.

And now we are making it even easier for you to buy TheMusicLicence.

Previously businesses needed to buy two separate music licences, one from PPL and one from PRS for Music.

These two bodies have listened to their customers and formed a new joint venture – PPL PRS Ltd - and created TheMusicLicence. What this means for you is that you can now buy and renew your music licence in one place, with one invoice and one contact. Simple!

For more information visit; www.pplprs.co.uk www.ontradeprogress.com

ISSUE 20 ON TECH

Contactless Contactless was introduced in 2007.

I don’t know about you, but in 2007, I had barely gotten the hang of my regular chip and pin, let alone ever heard of contactless. It feels second nature to go to a supermarket, or any other retail outlet, and simply tap my card. If I were asked what my pin was today, I would struggle to remember.

This is perhaps why it is frustrating that hospitality is failing to catch up with the modus operandi of the times.

If I pull out my card to pay for a lunch or dinner, I expect the instantaneous contactless tap – rather than the tedious time it takes to enter my pin.

TECH FIRST On-Trade Progress explores the need for EPOS systems to catch up in a fast-paced world.

EPOS technology has been around since the turn of the century and while utilising these systems across practically every sector hasn’t changed; the pace in which the hospitality industry has adapted to this fast-paced demand, has. We are, unfortunately, one of the slowest industries when it comes to the sophistication and development of our EPOS offering.=

This mentality is supported by a study conducted by Visa, which found that ten years on from the birth of contactless payments nearly 66 per cent of Brits have made a purchase via contactless card payment.

In fact, it’s these millennial shoppers (aged 18-35) that are furthering the support of contactless card payments exponentially; with more than three quarters of them (76 per cent), making card payments with contactless. As perhaps expected, the slowest group to uptake on contactless payments is the over 65 market.

This is overwhelming proof that the younger generation, which prefer to spend money on experiences; such as eating out (rather than items, such as clothing), need to feel their methods of paying are being met. This means providing the best EPOS system for your venue, be it a bar, pub, club or hotel, which can support contactless payments is key.

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ISSUE 20 ON TECH

It’s all app-ening Another way that EPOS has developed to beyond even having to interact with your customers is through payment via apps.

Wetherspoons has implemented this successfully across a number of their branches – where one doesn’t even need to interact with a server to order and payment can be processed easily through an app.

This is even more innovative than one can imagine, and while it usually is reserved and executed by larger companies; there are larger apps which restaurants can sign on to and use.

When it comes to EPOS systems, making sure you’re using technology that is ahead of the curb will keep your venue relevant and customers coming back.

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ISSUE 20 OUT IN THE OPEN

CHRISTMAS IN THE OPEN On-Trade Progress examines ways to utilise hospitality’s outdoor space during the festive period.

With Christmas on our doorstep, hospitality has never had a better opportunity to utilise its outdoor spaces. The festive season brings more people than the rest of the year to your venue; with groups of work colleagues looking to celebrate the end of the year, or families coming together too – whoever it may be, you can utilise your outdoor space to get as much footfall as possible to your venue.

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The overspill

Decorations

For the more rural venues amongst our readers, utilising your outdoor space (like a rear or front beer garden) means more footfall to your venue. For those who are more city-based, an overspill of customers may still occur, but onto the public street outside your venue. Ensuring you make this space enchanting and comfortable for your guests is key.

Make sure your outdoor space reflects the Christmas spirit; this means employing seasonal decorations to either attract guests to your venue or make them merrier in your outdoor space due to overspill. This means mistletoe and tinsel galore!

This means employing outdoor heaters and even blankets for those who wish to stay seated without their legs freezing. Who knows whether or not we will have a white Christmas this year – but what is more likely, is some form of winter shower.

To keep customers warm and importantly, dry, make sure you have either large umbrellas or a canopy for overspill guests.

If your venue offering is more familyoriented, then consider crafting a winter wonderland experience for your guests. This doesn’t necessarily need to be elaborate or costly at all. In fact, a DIY winter wonderland experience could involve a beautifully-decorated chair with one of your employees dressing as Santa Claus. If this seems too much, then simply hiring or purchasing a snow machine to hang over the roof of your outdoor space would add an extra touch of magic! www.ontradeprogress.com

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ISSUE 20 DESIGN INSIGHT

FLOOR AND MORE Surface 360, the exterior porcelain flooring solution specialist, chats to On-Trade Progress about sustainability and bringing its best to the hospitality industry.

Sustainable flooring Looking for a new look to your venue?

Tired of the same old drab? It could be time for a change.

Offering practical and economical flooring solutions across the UK to the hospitality industry, the Surface 360 porcelain paving systems are designed for outdoor use and have coordinating internal tiling for both the walls and floors. Some recent projects that have opted to install the high quality paving tiles include; The Portico terrace at the Theatre Royal Drury Lane, The Ivy Canary Wharf, the restaurant roof dining terrace of Jamie’s Italian in Brighton and many Wetherspoon pubs.

Barry Sheen, managing director of Surface 360 explains, “Some luxury brands are using marble-effect, quartzeffect and other high valued stoneeffect tiles to achieve a chic modern look for their spaces. Not only does porcelain provide a great look, it also cuts costs in the long run on cleaning and maintenance thanks to its stain, wear and mould resistance. So with their green benefits, low maintenance and aesthetically pleasing attributes, it seems our porcelain tiles can be practically beneficial to the majority of hospitality professionals.”

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With the nation being more conscious of sustainability than ever before; this trend isn’t exempt from our industry, and by extension, our design.

Sheen continues: “It seems the hospitality sector is focussing more on the sustainability of products they are using within their buildings.

“Choosing sustainable products means that when the time comes to refurb, all of the old decor doesn’t just end up in landfill. Each material or component can be recycled and reused for other applications within the industry, which ultimately reduces waste and avoids the depletion of natural resources maintaining an ecological balance.

“The Levato Mono exterior paving tile ranges are manufactured using up to 30% recycled material to improve the sustainable life cycle of porcelain. Our porcelain tiles have an exceedingly long-life cycle, which make them perfectly compatible with the upward sustainability trend.”

installation’. This method focuses on the elimination of harmful adhesives, levelling compounds, cement and grouting. Dry installation not only reduces the harmful emissions and CO2 used in the production of these compounds, but it also eliminates the emissions produced while installing the compounds and grouting.

“At Surface 360, we offer as little or as much help as someone requires on a project,” concludes Sheen. “We can easily supply any one of our porcelain tile ranges to a project specification, or we can get involved in a project from start to finish providing a full service; site surveys, layout drawings, expert advice, supply of suitable and sustainable products, and our very own dedicated team of installers.”

Discover their complete range of hyper-realistic effect tiles online and request real tile samples of your favourite designs from: www.surface360.co.uk, or call 0118 391 4120 for expert advice on your project.

Both the Levato Mono exterior paving tiles and the pedestal support systems are designed for ‘dry www.ontradeprogress.com

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ISSUE 20 DESIGN INSIGHT

DESIGN FOR THE DIGITAL The professionals With the digital age here, hospitality must keep up with and ahead of interior design trends.

As the hospitality industry expands – making your venue the most attractive is the key to securing new and returning customers. With the digital age upon us, guests want their experience to be more than anything, perhaps even more than the taste of the food, aesthetically pleasing. This means anything that is ‘Instagrammable’ is in – ideally, no filter required.

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Some parts of hospitality have embraced this fully – for example, Bob Bob Richard in Soho has its iconic ‘Push for Champagne’ button, which allows customers to press a button for a glass of Champagne to be delivered to their table. Not only is this a great niche talking and importantly, posting, point amongst their guests but it’s a genius way of upselling their drinks offering; customers are simply inclined to give it a push!

This also extends to Annabel’s, the private club in Mayfair, which may have the most ‘Instagrammable’ interior in London. Stunning ornate decorations hang from the ceiling and bloggers flock to its floral wall pieces. This is, of course, just the tip of the iceberg. As the digital age continues – hospitality must innovate to ensure a younger customer base enjoy their venue.

Sometimes it can feel hopeless to remodel your venue alone; before you know it, the trend you had worked so hard to keep up with is over and your interior design suddenly feels outdated again. There are certain timeless modern trends hospitality can employ to, and with social media playing such a large role in people’s lives – adhering to an ‘Instagrammable’ option of some sort isn’t a mistake.

When it comes to remodelling your venue to fit these trends, whilst also allowing a timelessly classy-feel to your venue, then hiring a professional interior designer or architect is key.

This means researching the best company to help your business thrive.

www.ontradeprogress.com

ISSUE 20 DESIGN INSIGHT

GREAT CONCEPTS Nanu Soda chats to On-Trade Progress about its latest project and advice for industry.

Nanu Soda, the architecture and interior design service specialist, offer assistance on any type of project.

By supplying bespoke interior design for leisure and hospitality spaces, including pubs, clubs, bars, hotels and office spaces nationwide, they are one of the leading design services for our industry.

Having recently worked with Punch Pub Group to design their latest office space, Steve Owens (Design Director) at Nanu Soda, explains her brief.

She says: “Earlier in the year Punch asked us to redesign their cafeteria and to come up with a brand new concept for a training suite and development kitchen at their Head Office in Burton Upon Trent. We delivered the scheme from initial concept, design and also project managed the build through to competition.”

Following the delivery of another successful project, Steve offers this advice to hospitality professionals

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looking to rethink their venue space.

“Appoint a designer you like and can work with,” she says. “You spend lot of time together and it is important you can be honest with each other throughout the project, this way good working relationships are established.”

For more information on Nanu Soda, visit: www.nanusoda.co.uk @nanusoda

ISSUE 20 DESIGN INSIGHT

If you’re opening a new venue, looking to redesign your current bar or restaurant, or just feel like your establishment needs a new look, look no further than Warner Contracts Ltd. The furniture specialist offers premium Commercial Furniture to the leisure & hospitality industries, with world-class service to match. Based in Manchester, Warner Contracts was founded with a mission statement to supply quality furniture, competitive prices and fast delivery times.

“We used a textured woodgrain laminate and an antique wood finish on the chairs in addition to distressed leather seat pads to fit in with the character of the venue.”

Mr Perry, Sales Director, Warner Contracts.

A great project Warner Contracts spans the UK hospitality industry and its latest project saw it work with prominent industry professionals, Tom Conway (Nobu, Criterion on Piccadilly and The Potting Shed) and Simon Willson-White (formerly of The Ivy and The Ritz) as the pair embarked on converting 17th century pub, The Seven Tuns, to a world-class dining experience.

“Simon and Tom wanted to turn a country pub in to a community hub and fine dining experience,” explains Robert Perry, sales director of Warner Contracts. “It was important not to fully modernise the interior as it would detract from the wonderful character of the venue.”

As the establishment is so old, retaining the character was key.

As a result, Rob and his team worked together with Conway and WillsonWhite; putting forward a variety of products for approval. In the end, the team provided The Seven Tuns with Marston Dining Chairs, Cast Iron Step Table Bases, Dome Table Bases and Bespoke Chunky Laminate Table Tops.

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FURNITURE FIRST On-Trade Progress chats to Robert Perry, sales director of Warner Contracts, to discuss latest projects and key advice for hospitality. www.ontradeprogress.com

WARNER CONTRACTS Contract Furniture Suppliers

Sound advice The furniture offering of any hospitality venue is paramount and Mr Perry offers up some top tips for hospitality entrepreneurs looking to buy new or replace existing furniture. He says: • “Cheapest doesn’t always mean the best, furniture is like everything else; you get what you pay for.”

• “Consider the size of your furniture. Make it too small and your customers will be uncomfortable, make it too big and you may lose revenue because you can’t fit as many covers in as you had planned.”

• “Don’t be afraid to mix and match – many venues these days have multiple furniture designs in the same room. This helps to break a venue up and look less uniformed.”

WIDE RANGE OF CONTRACT FURNITURE FOR RESTAURANTS, PUBS, CAFES, BARS & HOTELS

• “If at all possible try to allow yourselves as much time as possible, this is not always easy as delays in building or decorating work can have a knock-on effect. However the more time you have to add the finishing touches the better.”

• “When it comes to the installation of your furniture this should be one of the last things to happen prior to opening. If you install it when other tradesmen are still working it can get in their way and also runs the risk of getting damaged.”

Warner Contracts, now in their 5th year of trading offer world-class commercial furniture products and installations. Upon reflecting on what makes Warner Contracts a leader in its field, Mr Perry says: “We can respond to incredibly short lead times by supplying stocked goods from our extensive range of commercial furniture. However we also have in house manufacturing facilities which enables our team to produce bespoke goods built to our customers specifications. We also provide a full fit out service where goods are unpacked and assembled on site and venues are left with the front of house areas ready for business.”

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ISSUE 20 IN HOTELS

Crisp and Clean On-Trade Progress chats to Natalie Lamb, marketing co-ordinator of Tonrose, to discuss keeping linen clean and latest products.

Ensuring your customers get a good night’s sleep on quality linens will ensure they keep coming back, and importantly, keep the bad reviews away. Tonrose, the complete linen solutions specialist, understands that linen must be high quality, durable and perfect for your customer’s specific requirements. Standing out from competitors, Tonrose is built on three ethical pillars that places product, people and the environment at the centre of its mission statement.

“Hotel managers looking to impress their customers require clean, and crisp linen, free from creases,” explains Natalie Lamb, marketing co-ordinator of Tonrose. “The fast-paced nature and heavy demands of the industry can mean that new linen goes into pool stock prematurely. If it hasn’t received special treatment or multiple washes, residual sizing become set, resulting in what is termed ‘cracked ice-creasing’. The problem is that by the time your housekeeping team have identified the problem, they either need to waste precious time looking for an alternative or continue with the imperfect linen. As we all know, time is money, and lost time is lost revenue.”

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Tonrose worked tirelessly to find a solution to this problem, one that was both efficient and cost-effective. After months of trials and research by the Tonrose Labs team, One washTM was born. Instead of requiring multiple washes to prepare the new linen for use, they are ready for dispatch after only a single cycle.

As the busy summer period for hotels across the country winds down, now is the time to be investing in new linens that will have long-term durability.

One washTM technology is now available across the full bed linen range from budget cotton-rich 70/30 blend to 100 per cent cotton.

Lamb adds: “One of the most exciting releases in the range was our most luxurious 200 thread count 100 per cent cotton Supreme Percale products. Popular with more upmarket establishments, cotton percale linen is known throughout the industry as being difficult to process. Previously, this has resulted in freshly washed linen that doesn’t look as if it’s been ironed at all. Now with One wash technology, new cotton percale linen from Tonrose is smooth, crease free and the same high quality, absorbent breathable linen as before.”

Lamb states: “While your hotel is quieter, and occupancy is low, it is the perfect time to give your hotel a much-needed spruce, or complete overhaul. The key to any successful project is planning. Break down the tasks into manageable to-do lists and have regular update meetings with your staff. Acknowledge that this may cause slight inconvenience to your guests and consider offering a complimentary service or meal to attract guests during any renovations.

“Our popular cotton-rich 70/30 Ultima range offers quality on a budget, and therefore great value for money. Our customers love how it washes reliably every time, while still feeling soft on the skin. The Ultima Superior bed range is also incredibly popular. Featuring a classic 1 in or 1cm satin stripe, and sumptuous 200 thread count, this super soft but durable cotton rich range delivers an ultra-plush experience to your guests.”

As well as premium quality bed linens, Tonrose provides towels, table linens, aprons and kitchen cloths. To begin your room renovations today, visit: www.tonrose.com, call 01254 239900 or email sales@tonrose.co.uk

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ISSUE 20 SHOW PREVIEW

SHOW-ING OFF Casual Dining confirms CEOs of Jamie’s, CDG & Carluccio’s in its ExCeL-lent line-up.

The industry’s favourite The UK’s biggest restaurant, pub and bar event of the year, Casual Dining takes place at the new venue of ExCeL London on 27-28 February.

Its compelling line-up will include 220 exhibitors, plus 50 speakers appearing across two dedicated keynote theatres (both sponsored

by Yumpingo).

Among the big names are five CEOs, including Casual Dining Group’s Steve Richards (who oversees brands including Bella Italia, Café Rouge and Las Iguanas), Brewdog’s David MacDowell (CEO of Retail), and UKHospitality’s Kate Nicholls.

Jon Knight, head of Jamie Oliver Restaurant Group, whose opening day Keynote last year was widely covered in the national and trade press, will also be back at the show; plus Mark Jones, who joined Carluccio’s as CEO earlier this year will be making his much-anticipated Casual Dining speaking debut.

The move to ExCeL next year marks an exciting new development for the multi-award winning show.

Already known for being a magnet for top buyers from across the sector, it’s aiming to raise the bar yet again. Its new, larger venue will accommodate more exhibitors, two Keynote theatres, and more specialist show feature areas (including a new Scotland Food & Drink Pavilion and returning Craft Beer & Cider Zone and Artisan Spirits Lounge).

“Casual Dining is the two days a year that multi-site restaurant, pub and bar operators get together, and the continuing support from the industry, as always, has been phenomenal. The move to ExCeL has generated a lot of interest and enthusiasm,” says Eva Ellis, Casual Dining’s event manager.

Visitor registration now open “Casual Dining unites our industry in a truly powerful way.

It will continue to be unmissable when it moves to ExCeL,” says Zoe Bowley, MD of PizzaExpress.

Casual Dining will take place at ExCeL London on 27-28 February 2019. For further information and to register for a free trade ticket, please visit: www.casualdiningshow.co.uk and use priority code CD37.

Exhibition space for Casual Dining 2019 has been selling at an unprecedented rate and it’s on-track to being another sell-out edition.

New names – showcasing everything from tasty sauces to sous-vide slow cooked meats, from more-ish ice cream to Tex-Mex specialities, from continental cheeses to cult spirits – include M&M Walshe Group, Hellmann’s, Futura Foods UK, Sino International, Dr. Schär, Rude Health, Lotus Bakeries, and many more.

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www.ontradeprogress.com

ISSUE 20 PAGE HEADER

WHERE DECISION MAKERS DO BUSINESS Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD36

“Casual Dining is the only show dedicated to our industry and we completely support this exciting move to ExCeL.” ALEX REILLEY, CHAIRMAN, LOUNGERS

@CasDiningShow #CasDining19 91

ISSUE 20 WHAT’S ON

WHAT’S ON Jan

Feb

Feb

22-23

5-6

6-7

The Foodservice Show

PUB19

Source Trade Show

NEC, Birmingham

Olympia, London

Westpoint Exeter, Exeter

The Foodservice Show brings the entire UK food and drink industry together for two days of discovery, inspiration, and networking. Food and drink are at the centre of every great hospitality experience. Across the 22nd and 23rd January, The Foodservice Show will showcase the best products and services from the food and drink industry, attracting key buyers from across the sector including; Head Chefs, Heads of Catering, Food Operation Managers, Food and Beverage Managers and Buyers, Managing Directors and Owners.

PUB19, the dedicated show for the UK pub industry, is returning to London’s Olympia. This February from 5th-6th, the show offers an invaluable opportunity to meet with suppliers, network with others to share ideas and inspiration, and to learn about the latest trends from across the pub sector; one of the most thriving and vibrant UK industries.

If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss the Source trade show. The South West’s biggest and best show of its kind is growing steadily – for good reason. No other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences.

Feb

Mar

Mar

27-28

13-14

19-21

Casual Dining

ScotHot

The Cleaning Show

ExCeL, London

SEC, Glasgow

ExCeL, London

Casual Dining provides the attendees with the opportunity to meet over 200 food, drink, equipment, tabletop, furniture, interior design, technology and services suppliers, taste and try products, discover the latest trends in this dynamic sector and be inspired with a free keynote programme of industry leaders.

ScotHot brings together suppliers of food and drink; catering equipment; decor and design; tableware and technology products with chefs and buyers from hotels, restaurants, bars, catering outlets and tourism destinations. With a heritage dating back over 40 years, the show runs every two years.

The Cleaning Show is a three day B2B event being held from 19-21 March 2019 at ExCeL, London, United Kingdom. It is the UK’s major event designed specifically for the Cleaning and Support Services sector. An essential event for anyone responsible for cleaning, maintenance and hygiene from healthcare to hotel kitchens.

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www.ontradeprogress.com

ISSUE 20 NEXT ISSUE

NEXT ISSUE VALENTINE’S DAY We examine how you can be attracting couples to your venue this Valentine’s Day, with a look to bespoke food and drink offerings.

DRY JANUARY The adventure to explore the country’s best no and low-alcohol beer brands continues.

KEY TRENDS We talk to hospitality influencers on what they believe are the biggest hospitality trends to look out for in 2019.

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