Ontrade Progress Issue #24

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The total beverage show... ...the European Coffee, Tea & Soft Drink Expo for foodservice professionals at Olypmia, London. ...more on page 13

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ISSUE 24 / Editor’s Letter

Contributors

Bob Pease Brewers Association

Hello Pack away your puffer jackets and get your sunglasses on, spring is officially upon us. Although, I’d suggest actually keeping that puffer on as it seems the weather can’t quite work out what to do at the moment. But besides the hail and gale-force winds, we’ve been blessed with a fairly warm start to the year and 2019 has been tipped to be the hottest year to date – despite the fact they said that last year (and the year before that). However, the sight of packed beer gardens and busy streets this early on is not one to complain about at all.

Spring 2019 is full of new and exciting trends with consumers eager to sink their teeth into fresh products. With Easter just around the corner, we give you the guide on how to change your menu for the bank holiday.

John Porter Beer sommelier

Kate Nicholls UKHospitality

A key trend for the industry this year is Rum, as long-gone are the days of it being shadowed by its elegant foe, Gin. Ontrade Progress explores the world of Rum and what you need to stock up on for this year. Soft drinks are also tipped for making a boom this year with a large number of under-25’s choosing the teetotal route. We’ll be attending the European Coffee, Tea & Soft Drinks Expo in May, but this issue we let you know what to expect from the event.

Ben Pearce Editor-in-Chief Ontrade Progress magazine

Allan Stevenson Heineken

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

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

Our team

Published by:

Director Ryan Bunce Editor Ben Pearce Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen

www.bwmediagroupltd.co.uk

Designer Richard Day

contents

ISSUE 24 / Contents

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ISSUE 24 / Contents

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Hunting for Easter ideas

European Coffee, Tea & Soft Drinks Exhibition

Hotels Shrug Off Brexit

Looking at how hospitality sector can make the most out of the upcoming festive weekend.

Europe’s biggest Coffee, Tea and Soft Drinks Exhibition comes to the London, Olympia in May 2019.

Ontrade Progress looks at how leaving the European Union will affect Hotels in the UK.

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A New Wave of Rose

The Year of Rum

Cape Brewing Co.

With the hot weather on the way, our friends at Lanchester Wines talks about Rose Wine.

Rum has been forecasted to be the next spirit to take the UK by storm.

Ontrade Progress takes a look at the Cape Brewing Co. and their upcoming UK beer release.

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Beer Review: Miner Miracle

Top Tips to Ensure Cask Ale Quality

Kahani Interview

Ontrade Progress reviews a local Kent based brewer and their Miner Miracle Super Session IPA.

Cask Marque gives Top Tips on how to ensure your Cask Ale is the best quality.

Peter Joseph, Michelin-Starred Chef, chats about his latest venture the new Kahani restaurant, London.

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Editors Picks

Getting to Grips with Facebook Advertising

Social WiFi Marketing

Our Editor has a fresh list of whats trending in the world of Hospitality

Our good friends at Fat Media gives their advice on Facebook advertising.

Ontrade Progress looks into Social WiFi and how its being marketed in venues.

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Month’s News HEADLINE

Public Sector organisations continue to lead the way in flexible working according to new survey A new survey conducted by softworks has shown that Public Sector organisations continue to lead the way in flexible working with an extensive range of flexible working options available to employees.

The most popular flexible working option is part time working with 94% of public sector organisations offering this.

This was followed by flexitime with 88% of organisations allowing their staff to have flexible start and finish times. Other popular options were; • Fixed-term employment - including contractual (78%).

• Flexi-place/teleworking/remote working (77%).

• Job sharing (72%).

• Career breaks/special leave/ secondments (69%).

The purpose of the survey was to learn more about the flexible working options available within Public Sector organisations along with how current and future technologies could be designed and developed to improve operational processes.

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The survey also revealed that the top two challenges in relation to managing flexible working options are ensuring correct staffing levels to cover skills and knowledge and ensuring fair and equitable application of flexible working policies for all employees. Just under half (49%), agreeed that effectively managing these areas was challenging.

These were closely followed by the challenges of too many manual processes/high levels of administration and difficulties measuring employee performance (47%). Other notable challenges were: • Ensuring compliance with health & safety/employment legislation (44%).

• Managers not trained to manage flexible workers/remote workers (43%).

• Employees building up too many hours and not using the time (42%).

In relation to how technology could make managing flexible working an easier process. The main wish list areas were around; more investment in technology to manage remote working and agile working, easier to use and more configurable systems, clearer display and better access to hours worked, automated employee rostering and better system links and integration with payroll.

www.ontradeprogress.com

ISSUE 24 / News

Chair of CESA calls on senior managers to take on the CFSP challenge Chair of CESA John Whitehouse has just completed the CFSP (Certified Food Service Professional) training course. He joins well over 500 UK foodservice industry professionals with CFSP accreditation – and he wants to encourage other senior managers to follow his lead.

CFSP is becoming widely recognised as an accreditation that demonstrates the knowledge, expertise and professionalism of the holder. However, CESA has found that, while the training is very popular with middle management, some senior managers in the foodservice industry seem reluctant to put themselves on the course.

“I can understand the feeling,” says Whitehouse. “A key issue is time – most of us are time-poor and doing the CFSP course eats into it. It was certainly a reason I held back. But you know what? If you want to make the time, you can. There’s also maybe the thought that we know it all already (trust me, we don’t), and perhaps a little bit of embarrassment that we haven’t done it before – and the fear that we may not pass.

“Having completed it I can honestly say that the course is a real eyeopener – it’s given me insights into the workings of the industry that will be hugely valuable in both my work and my role in CESA. I only wish I’d taken the plunge sooner.

“My message to senior managers is: sort out whatever is holding you back and do your CFSP.” As well as being chair of CESA, Whitehouse is managing director of First Choice Group. Having taken the CFSP challenge he’s now encouraging his colleagues to do the same. “I have four of my senior leadership team signed up for courses in June and December, with more to follow,” he says.

CFSP is run by CESA and is accredited by the University of West London. Its objective is to support, develop and increase levels of knowledge within the industry by giving foodservice professionals a complete understanding of how catering businesses and commercial kitchens work.

The next CFSP seminar and exam will be held on the 20th and 21st of June at SMEG UK in Abingdon.

For information on CFSP courses visit www.CFSP.org.uk or contact CESA. CESA is the authoritative voice of the catering equipment industry, representing over 190 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.

For more information on CESA visit www.cesa.org.uk

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ISSUE 24 / Easter

SEASONAL

Hunting for Easter ideas Easter is just around the corner, so we explore how hospitality can make the most of this festive weekend.

With Easter eggs, fluffy bunnies and soft colours everywhere, it’s no wonder why Easter has always been dubbed as a family focused holiday.

However, with consumers always looking for an excuse to enjoy their long-awaited time away from the desk, Easter is no longer just for the little’uns, and with the first bank holiday of 2019 just around the corner, the big kids are eager to lap up the four-day holiday.

Easter has always been a key date for the hospitality industry, but with this growth of ‘adult only’ events, it’s a great opportunity to expand your audience over this period and bring in the crowds. Especially with the festive date falling much later in April than the previous year, we’re set to have double digit temperatures which is great, considering last year’s horrific weather situation that had massive effects on the hospitality industry. Let’s hope I haven’t just jinxed it.

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Also, the first quarter of the year has always been renowned for being a very quiet time of the year in the industry, but that does mean consumers have just spent a few months quietly counting their pennies and waiting for the that first day of sunshine to release their pent-up party needs.

So how can business operators harness the festive weekend and increase the footfall of a previously mundane time of the year? Well, many venues are already on the ball with promoting their offerings over the period, so standing out from the crowd is more important than ever.

www.ontradeprogress.com

ISSUE 24 / Easter

Cinnamon Sugar Easter Bunny Twists

Food

Cocktails

Now, with the food side of things, everyone’s first immediate thought will be to fill the menu with chocolate infused desserts. Don’t get me wrong, harnessing the main key of Easter with chocolate eggs is a great starting point, but if it was your first thought, then it was probably a lot of people’s first thought. Instead, try and tweak one of your own already popular desserts to include chocolate and maybe even change the colourings to match the pastel palette of Easter. This will not only appeal to the consumer, but also reduce the stress on the kitchen as they’ll still be producing within their comfort zone.

If you aren’t already on the cocktail bandwagon, then this is a great chance to jump on the hype and get behind a rapidly growing trend.

However, if you’re feeling adventurous, then try something outside the box, something ‘eggstra special’, sorry!

If you are or have a seasoned mixologist, then task them with making a chocolate cocktail such as the Mint ChocoChate Martini, a recipe that mixes cream liqueur with chocolate vodka and green crème de menthe.

A bit like the Grasshopper Cocktail, just a little more indulgent.

I would urge everyone to look through Pinterest, it’s a great source of fun ideas and will usually give you all the background information on how to create them. I recently found these cinnamon sugar bunnies which will help with anyone’s sugary needs.

The great thing about cocktails is that it is completely open to interpretation with bars across the UK pushing the boundaries on what a cocktail can be, such as the ‘Copa Verde’, an avocado infused concoction created

by Dale DeGroff, also known as King Cocktail. Sure, avocados aren’t related to Easter very much, but it does show that you can have a lot of fun creating cocktails and trying out different flavours.

Don’t forget that you can charge a premium on these cocktails, especially considering that these offering aren’t usually on the menu.

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Hot/Soft Drinks WHAT’S NEW

Introducing new hydration+ from Rejuvenation Water All-natural, low calorie sparkling waters with plant-based protein/amino acids and electrolytes for extra hydration and functional health benefits.

The award-winning and fast-growing Rejuvenation Water brand will be introducing an exciting new range of plant-based protein / amino acid and electrolytes enriched sparkling waters.

Containing botanical extracts, there are three exciting on-trend flavours in the new hydration+ range: Cherry & Cranberry; Tropical; Lime & Lemon – all available in fully recyclable 250ml slimline cans. The drinks are all natural, low calorie (50 kcal or less), low sugar and vegan.

The unique formulation contained in the Rejuvenation Water hydration+ sparkling waters not only provide extra hydration from the electrolytes, but functional benefits too from the protein/` amino acids which help to fuel the immune system, aid protein absorption and promote healthy cognitive function.

Launching in March, the Rejuvenation Water hydration+ range will be available from Suma Wholefoods, JD’s Foods and Costco. Other wholesalers are expected to follow soon.

RRP £1.39. Case size of 12.

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When only the best is good enough

Coffee pleasure – freshly ground, not capsuled 

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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

Stand D16

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

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

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

ISSUE 24 / European Coffee, Tea & Soft Drinks Expo

EXHIBITION

European Coffee, Tea & Soft Drinks Expo London Olympia, May 21st & 22nd 2019 EUROPEAN COFFEE, TEA & SOFT DRINKS EXPO is the only trade show that is 100% devoted to the professional sales of soft beverages – coffee, tea and soft drinks – right across the entire foodservice spectrum from cafes, coffee shops and hotels to restaurants, contract caterers, leisure outlets, travel sector, pubs, bars and offices. This market is huge and growing and these “wet” sales usually have the best profit margins.

In common with most burgeoning sectors, and faced with an ever discerning consumer palette, key players need to stay one step ahead of the game when it comes to the latest innovations in equipment, beans, teas, flavours, soft drinks varieties, and serving apparatus – this is what the event delivers! It is where real decision-makers meet, buy, network, learn, are inspired and drive their business forward.

Running alongside the exhibition will be an awe-inspiring conference programme with a headline-grabbing speaker line-up. In addition, there is an exciting range of features, with the Barista Masterclasses, Roastery Masterclass LIVE, the Tea Quarter and the Soft Drinks Pavilion all NEW for 2019. All this plus numerous networking opportunities, and all FREE to attend.

In a world first, European Coffee, Tea & Soft Drinks Expo will be running Barista Masterclasses to showcase the skills of the best known and most inspiring baristas. The sessions will offer visitors a refresh on the fundamentals but also keep them up to date with the latest trends, educating and inspiring the coffee business community about the importance of not only being able to make great coffee but also to serve it to the discerning customer of today. Baristas taking part include the current World Barista Champion Agnieszka Rojewska and Dale Harris, World Barista Champion 2017.

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ISSUE 24 / European Tea, Coffee & Soft Drinks Expo

In another first, European Coffee, Tea & Soft Drinks Expo will be featuring LIVE coffee roasting. Never before seen in the UK, visitors will be able to see LIVE coffee roasting on a Diedrich machine by the best roasters in the industry, with expert commentary. Visitors will be able to witness for themselves the complexity and great skill involved in roasting - LIVE! Famous roasters will display and discuss the unique intricacies in the art and science of roasting.

Highly skilled roasters hosting sessions come from Allpress, Ancoats Coffee Co, April Coffee Copenhagen, Caravan Coffee Roasters, Dark Arts Coffee, Has Bean Coffee, Nord Coffee, Ozone Coffee Roasters, 200 Degrees. Union Hand- Roasted Coffee and Wogan Coffee.

Another exciting new feature is the Soft Drinks Pavilion – dedicated to soft drinks, specifically for all the relevant exhibitors offering everything involved in providing and selling refreshing cold drinks as well as equipment such as ice making machines. The show’s timing in May is perfect to catch the buying season for the hot summer ahead!

The definitive event for the professional service of coffee, tea, soft drinks and other nonalcoholic products.

If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo.

Visit www.europeancoffeeexpo.com for more details.

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Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo

REGI S TODA TER Y FO FREE R ENTR Y

European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd.

With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages.

Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first!

• Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show!

• The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer!

• And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!

WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.”

Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park

To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: info@europeancoffeeexpo.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com

ISSUE 24 / Hotels

BREXIT

Hotels Shrug Off Brexit The UK hotel sector has always been resilient to industry and government changes. The sector had an impressive trading performance in 2018, even considering the post-Brexit outbreak of political conflict. So how exactly will leaving the European Union affect Hotels in the UK?

What you need to know: • • • • •

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Address any potential commercial and operational requirements.

Ensure you have the right financial and investment strategies in place.

Consider any corporate restructure, valuation or business modelling needs Mitigate any tax risks.

Build a strong staff team with long-term values.

www.ontradeprogress.com

ISSUE 24 / Hotels

With many industries considering the Armageddon to trigger a downward spiral for many businesses, Hotels have seemed to remain unaffected with many Hotel leaders shrugging off any immediate fears and focusing their concerns more towards the longterm changes – many have turned their main concerns to the sterling and whether it will remain low.

The concern over the ability to employ new staff post-Brexit continues, but the worrying reality is that numbers of non-UK workers is shrinking, and we haven’t even left the European Union yet. Unless the Government treat this is one of the priorities, the talent pool will continue to shrink, meaning businesses will be unable to invest and grow.

Research carried out by Knight Frank, property consultancy, stated that in London, revenue per room levels have increased by 3.9% in 2018, with the top 20 UK towns & cities achieved an impressive revenue per room growth of 4.5%.

Another concern is the supply of imported foods. Although the UK supplies 50% of its own food, it imports approximately 30% of unprocessed food from the EU, making the European Union a major trading partner, according to UK government statistics.

The UK has always had a strong foot in the global economy, even with the depreciation of sterling, the UK has continued to increase inbound tourism whilst also nourishing the industry.

The foremost battle for operators will likely be in recruitment. The UK hospitality industry has over 700,000 employees from the EU who are not British, about 15% of the total workforce. However, in November of 2018, we began to see a significant decline in the number of EU migrants working in the sector with 44% of new starters migrating from EU nations - compared to 38.5% in September. With unemployment relatively low, businesses need to recruit from outside the UK to add to their home-grown teams and continue to grow.

Politicians have their work set out to grapple the many options, however, the effects on the supply chain are inevitable. In respect of produce, there is a multitude of concerns. From restaurant owners looking to re-craft their menus to farmers reassessing the spare parts that come from the EU, people in the industry are speculating and preparing as much as they can among the uncertainty.

However, sector remains robust through the uncertainty and this trading performance growth is set to continue throughout 2019, just possibly at a slower pace. Being a diverse industry means a difference of opinion in the market will allow clever investors the opportunity to make a mark and continue to seek investment in the UK.

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ISSUE 24 / Hotels

Soft Touch We caught up with Mitre Linen to take a look at their latest collections: Deco & Tundra There are many factors that go towards ensuring your customers are getting a good nights sleep, and the bedding used in a room can make or break a stay for a lot of guests. So that’s why Mitre Linen is dedicated to consistently providing the top quality products and outstanding customer service that earned them the honour of the Royal Warrant in 1955.

Deco:

Inspired by the opulence of the Art Deco era Instantly add a touch of elegance to any room with the Deco. Combining metallic effects with flat blocks of colour, this stunning range is a modern interpretation of a classic look.

The matching items are subtly print-clashed for added depth.

Deco comes in seven different colourways and six designs.

Deco suits both contemporary and traditional hotel settings.

As well as supplying the most luxurious bed linen, Mitre is renowned for its readymade soft furnishings. Made in-house by an expert team at its headquarters in scenic Wales, these collections include curtains, cushions and bed runners.

This season, Mitre has added two new stand-out ranges to its ready-made collection, Deco and Tundra.

Made-to-measure soft furnishing If you’re looking for something more unique, Mitre offers a bespoke service with thousands of fabrics to choose from.

At no extra cost, the Mitre team can visit your premises to discuss your specific needs and help bring your ideas to life.

Tundra:

Capturing the beauty of Northern landscapes For something simpler, the Tundra range is comprised of textured, plain-dyed fabrics.

The calming range of bed runners, curtains and cushions is designed to evoke a sense of nature and wellbeing. Available in nine colourways, this range is ideal for hotel bedrooms.

Visit www.mitrelinen.co.uk to explore their full range and to redeem your exclusive Ontrade Progress reader 10% discount. Enter MITREAD10 at the checkout, or call Mitre’s award-winning customer service team on 01685 353 456.

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VOUCHER

Quality. Luxury. Comfort.

Bedrooms I Bathrooms I Dining I Soft Furnishings

CODE:

MITREAD10 Expiry Date: May 31st 2019

10% OFF everything

Terms and conditions: 10% off* offer excludes Protect-a-Bed ranges, clearance, beds and mattresses. Promotion cannot be used in conjunction with any other discount or offer and can be redeemed once per customers. Ends 31.05.19

www.mitrelinen.co.uk

ISSUE 24 / From Grape to Glass

A New Wave of Rose

The February heatwave started us thinking about sitting in beer gardens with a refreshing drink. So a great excuse to talk about rose wine – as if we needed one!

The Three Thieves While sales of pink gin have soared in recent years, rose wines seem to have slipped off the popularity ladder. Perhaps we think of rose wine only as a sweet drink – White Zinfandel has a place firmly planted in the summer beer garden as a delicious drink (especially when chilled), but if you don’t have a sweet tooth then you’ll probably not reach for the second glass.

Step in the new wave of rose wines – dryer, crisper and perhaps more citrus, and superbly refreshing (on any day to be honest, not just in the sun).

So, where to stop first on our journey of rose discovery?

This wine hails from the spiritual second home of Rose wine – California. These ‘Thieves’ are in fact three rock stars in the world of winemaking: Charles Bieler, Joel Gott and Roger Scommegna. All three have illustrious winemaking careers spanning decades and crossing the globe, and each has branched out into other highly successful ventures anyone who’s been lucky enough to travel to California is likely to have eaten at a Gott’s Roadside.

These “Liberators of Fine Wines” have created a fresh, juicy rose which is a blend of 95% Syrah and 5% Merlot.

They describe it as: “Our delicate rosé shows a pale pink hue in the glass, while the nose brims with aromas of white peach and apricot. The fresh, vibrant palate offers flavours of strawberry and tart cranberry, framed by crisp acidity— perfect for kicking back with friends on a sunny afternoon.”

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Nika Tiki Sauvignon Blanc Rose Launching this summer, this unusual Sauvignon Blanc Rose is bursting with refreshing floral aromas with berry and spices. If you’re a fan of Sauvignon Blanc you’ll love this!

The traditional Sauvignon Blanc you’d expect build to a flavour explosion with hints of berries from the addition of red fruit.

As with all the best Sauvignon Blancs, this wine comes from the famed Marlborough region. Where a combination of a cool yet high sunshine climate, low rainfall and free-draining, moderately fertile soil produces uniquely vivid wines.

While Sauvignon Blanc is one of the best-selling wines in the world, Sauvignon Blanc Rose is a relatively new concept – but one we’re confident will boom this summer!

Perfect for rosé and Sauvignon lovers alike, what’s not to love?!

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ISSUE 24 / From Grape to Glass

Bieler Pere et Fils As the name suggests, this is a French wine made in traditional Provence style – but by an American! This is the second appearance for Charles Bieler (see Three Thieves attached) who lives in New York but travels across the US and France making wine with various other winemakers including The Three Thieves and also Charles Smith as ‘Charles and Charles’. However, this particular brand is rather close to his heart:

“In 1992, my father, Philippe Bieler, founded Chateau Routas in Coteaux Varois—a small appellation in the middle of Provence. The winery focused on Grenache based red blends and Rosé. My sister Mira and I got involved in the mid 90’s when we developed, through unorthodox winemaking and creative marketing and selling, one of the more dynamic Rosé brands in America at the time. In 2005 there was a great opportunity to sell the winery and estate and we took it. The same year we sold Routas, we founded Bieler Père et Fils with a single-minded focus on making Rosé. We have been making wine in Provence since 1992.”

So what about the wine itself? The classic, light coloured, dry Provence Rosé profile is famed, and for good reason. Bieler’s goal is find the delicate balance between floral, herbal, wild red fruit (not overly ripe), stone fruit and acid. The wine is in no way heavy or fat on the palate, but rather it has tremendous length in addition to the raspberry, cherry, peach, herbal, citrus and mineral core.

Light, fruity and fabulous.

For more information on wines included within this article, please visit: www.lanchesterwines.co.uk

Bella Luna Central Victoria, Australia Our beautiful Bella Luna range is best enjoyed on a moonlit terrace overlooking the Riviera with a group of stylish friends.

Inspired by the Italian classic wines; created by modern Australian winemakers.

Wines made to be enjoyed.

Fiano | Nero d’Avola Available in the UK through Lanchester Wines www.lanchesterwines.co.uk | 01207 52 1234

Wine News HEADLINE

Amathus Drinks ships new agencies from Priorat and Montsant Amathus Drinks continue to expand their portfolio with the addition of two new Catalonian producers: Celler l’Encastell from Priorat and Celler Masroig from Montsant. The wines were showcased for the first time to both Trade and Consumers at the Wines from Spain annual tasting on Thursday, 7th of March.

The first shipment consists of two wines from the outstanding 2015 vintage, dominated by old-vine Garnatxa; Marge and Roquers de Porrera.

Montsant is a region that surrounds Priorat at a slightly lower altitude and offers similar wines that are slightly more approachable in both style and price.

Since 1917, Celler Masroig has been producing wines using fruit originating from their vineyards situated on dry, red clay soil, surrounded by their extensive olive groves. They create clean, modern wines that capture the essence of both region and variety in an approachable, fruit-forward yet complex and mineral style that offers superb value.

The Carinena-focused 2016 Rojalet Seleccio and 2016 Les Sorts Sycar are the two new wines Amathus has shipped from Celler Masroig for the UK market.

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ISSUE 24 / Beaumont

PRODUCTS

A Stable Purchase

How often have you been to a pub or restaurant, sat down at the table of your choice, only to notice that it’s wobbly?

Well, we chat with Beaumont TM Ltd about the sTABLElizer, the answer to crooked tables.

Perhaps you are tired of coming across dislodged folded up napkins, business cards and more strewn across the floor that were previously stopping your tables from wobbling.

Whatever bodge you apply to a wobbly table in the short term will work, but in the long term however, the cost of all those napkins will eventually tally up so why not just sort it once and for all?

Wobbly tables will always be something any eating or drinking establishment has to deal with.

Floors aren’t always level; the workmanship isn’t always up to scratch – either way wonky tables will always be a problem. Something that you see more often than not is customers dealing with their own tables with the napkin bodge. It is far from reinforcing a positive and professional experience for the customer if they are feeling the need to do this on occasion.

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Packaged in a small tub, each one contains 25 different PVC tabs that have been designed to be wedged under uneven table legs. In fact, the sTABLElizer does the job so well that you will almost certainly forget that some of your tables are being stabilised after a couple of weeks.

As the individual tabs are made from strong PVC they will hold up under the heaviest tables and will last for a while before they need replacing. The grooved design of the tabs means they can easily be doubled up if you need that bit more height from your stabiliser. The tabs are also textured, which is important to grip the floor and ensure the table doesn’t end up sliding anywhere.

sTABLElizer PVC Wedge is available at: www.beaumonttm.co.uk

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Antique Brass Strainer

Soda Syphon

Copper Boston Can Tin-On-Tin

Stainless Steel Straws

Copper Pourer

Antique Brass Jigger

3 Part Organisers

Mezclar Banded Jigger Stainless Steel

Peg Boards

Ninja Strainer

Antique Brass Tin-On-Tin

Napkin Holders

Mezclar Stemmed Mixing Glass

Antique Brass Muddler

Mezclar Strainer

Deluxe Double Champagne Cooler with Stand

Mezclar Tulip Mixing Glass

8 Litre Plastic Wine/Champagne Cooler

G&T Spoon

30oz Boston Can Stainless Steel

Copper Wine Cooler

Antique Brass Spoon

Antique Brass Moscow Mule Mug

V Bar Blade

Wooden Bar Mat Frame with Mat

Mezclar Bitters Bottles

Mini Bar Mat

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ISSUE 24 / The Year of Rum TRENDS

The Year of Rum

Much like the success story of Gin, Rum has been forecasted to be the next spirit to take the UK by storm. Ontrade Progress gives you the low-down on this trend and what to stock up on for 2019.

Rum cocktails Commonly known as the Pirate’s choice of drink, Rum has always had a strong and steady prescience in the spirits sector with fan favourites like Havana Club, Captains Morgan’s, Bacardi etc, but Rum had always been shadowed by the glamourous spirits like Gin & Whisky. Once an unglamorous choice, gin has become an aesthetic of fashionable sophistication, helping to fuel the record success story of annual UK sales reaching 47m bottles, enough for 25 Gin & Tonics for every person of legal drinking age. Being a hard record to match, building a domestic champion is a challenge very few have attempted in the past. Unlike gin, which can be made relatively quickly with little more than ethanol and botanicals, rum is expensive and fiddly.

Despite this, over recent years, Rum has grown in popularity with annual sales in Britain topping £1b in 2018, after being stuck around the £750m mark for years. So, could 2019 be ‘the year of Rum’, and what trends are driving the growing rum market?

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As most will be aware, the UK’s cocktail culture is rapidly growing with most bars now boasting a cocktail menu. With rum being a key ingredient in many cocktails such as a Daiquiri, Pina Colada etc, cocktails are believed to be behind the surge of rum sales, and it doesn’t seem that the UK’s cocktail culture is slowing down any time soon. Tiki & tropical cocktails remain as the most common rum derived style of cocktail.

However, as the popularity of rum continues to grow, it’s expected that bars and restaurants are looking for new ways use rum in their offerings.

Ron Zacapa Centenario Sistema Solera 23 Rum

www.ontradeprogress.com

ISSUE 24 / The Year of Rum

Flavoured rum As the trend went with Gin, flavoured variants are the next step for the rum sector. Consumers are always intrigued to try new flavours of an already existing staple. Coffee rum and pineapple rum have proven to be particularly popular this year so far, with many brands creating their own version of the flavoured spirit. It’s only natural that these brands will be experimenting with various different flavours in the future to cater the growing rum sector.

Premium rum With spirits as a whole growing in popularity, consumers are becoming more interested the age and provenance of these spirits. To utilize this trend, rum brands are researching and launching more premium spirits like the Guatemalan rum, Zacapa, this ultra-premium rum brand is part of the luxury spirits collection known as The Diageo Reserve Portfolio. While in 2012, a 50-year-old expression by Appleton Estate was the oldest commercially available rum at the time.

Philippines rum As many would presume, Rum is mainly associated with Jamaica, however, consumers are looking further afield for their rum, not just the Caribbean. The Philippine’s involvement in the rum industry is turning heads and currently ranked the third largest rum market in the world. Its first small batch of single island sipping rum, Don Papa, was close to one million bottles being sold globally in 2017.

Golden rum Golden rum will be the next big trend in the spirits category, outpacing gin by 2020, according to data insight professionals at CGA. Whilst golden rum is steaming ahead with popularity, white rum is growing less popular. Due to this, brands that are primarily known for producing white rum, such as Bacardi, are investing into golden rum variants. For example, in 2018, Bacardi launched their Bacardi Cuatro.

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Beer & Cider HEADLINE

Old Mout unveils the exotic taste you’ve been pin(e)ing for with the launch of new pineapple & raspberry cider Capitalising on the popularity of exotic flavours and the brand’s impressive +34% value share growth1, New Zealand-born cider Old Mout is expanding its innovative range of fruit flavours, with the addition of Old Mout Pineapple & Raspberry.

Within the Premium Flavoured Cider category, exotic flavours are increasing in popularity, driven largely by a younger generation who are looking for sessionable fruit ciders in original, unique flavours. Scoring extremely high in taste tests, Old Mout Pineapple & Raspberry contains the same 4.0% ABV as the other Old Mout variants, resulting in a refreshing cider bursting with tantalisingly, tropical fruit flavour. What’s more, like every one of Old Mout’s ciders, each has a natural taste including no artificial colours, flavours or sweeteners.

With pineapple going head to head with avocado as the UK’s fastest growing tropical fruit and hopes for another hot British summer on the horizon, Old Mout’s fusion of sweet pineapple and juicy raspberry is set to be the ‘next big thing’ – a must stock, that’s sure to be a hit with customers and consumers alike.

For customers interested in listing Old Mout Pineapple & Raspberry (4.0% ABV), please contact your HEINEKEN sales representative for more information.

CGA 2019 FY value growth

1

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ISSUE 24 / Brewery Profile

BREWERY PROFILE

Cape Brewing Co. This month’s addition to Brewery Profiles is Cape Brewing Co. We sat down with Ross Young, Director of African Region and Global Exports, to talk about their recent UK launch and plans for the future.

Where it started…

It was born from a thirst for real beer.

When visiting our modern, state-ofthe-art-brewery, or tasting one of our fine craft beers, even the most casual observer will recognise that we not only live beer but celebrate beer.

CBC became a reality when the Swedish brewer, Henrik Dunge joined the team of two beer enthusiasts, Wolfgang Koedel & Andy Kung, and helped to put their words into action to establish a brewery that makes beer as it should be made — in true craft style. It was agreed that only the finest ingredients would be good enough for our beer. This was to be our passion and pride.

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Since we were setting up the brewery from scratch, we had the luxury of tailoring it to our specific needs. As with our raw ingredients, we settle for nothing less than the best. We identified the land on which to build the brewery and knowing that fantastic water is the foundation of great beer, we set off in search of the water source which we knew was close. Not long after the spring was rediscovered, water samples were analysed, and flow rates measured. We knew that we had found what we were looking for: an abundance of crystal-clear water to supply our brewery.

A brewery was built that could supply our capacity while reducing energy consumption by 65%. It was a proud day on the 10th December 2012 when our doors opened to the public.

Within the first year we drew more than 30,000 visitors to our brewery and over 72,000 visitors in 2018.

Today, the word continues to spread as more and more people share our passion for finely-crafted beers.

We’re delighted to have our beers in the UK and invite you to discover CBC’s beer, Cape Point— brewed without compromise at the foot of Paarl Mountain.”

www.ontradeprogress.com

ISSUE 24 / Brewery Profile

Behind the beer…

The core range

CBC is an independently owned brewery and we fortunately will always remain independent. This means since day one, we have never had to compromise on quality and are able to showcase our passion for our brewery, our beer, our authenticity and provenance to the full as a truly South African brand.

Our core Cape Point export range is made up of the below. We decided to concentrate on 3 popular styles first as we look to drive stockists across the On-trade.

We also have undoubtedly the best Master Brewer in South Africa and some may argue one of the best in the world, Wolfgang Koedel. Wolfgang is so passionate about beer, building the category to new heights, he will not under any circumstances compromise on the quality of his beers through using “cheaper” or substandard ingredients – we use only the highest quality that suits our beers, every time.

CBC is also very focussed on the environment and this is why we always strive to maintain and keep our state-of-the-art brewery functioning to its maximum potential.

We are very conscious about our environment and try our best to ensure we are running a green efficient brewery that takes all aspects into account from harnessing the sun’s power through solar panels to assist in heating the water and cooking temps for the grains, to re-distributing the spent wort and grains across the farm to feed the animals. The water we use is also very tightly monitored and “recycled” through to other areas of the brewery or farm for secondary uses to minimise our wastage.

Cape Point Pale Ale (4.8%ABV) - Slightly malty nose, full of aromatic hop flavours. Fruity, lemony with a touch of passionfruit, lively and refreshing. Premium malts, secret hops, special American Pale Ale yeast. Available in 340ml bottle and 30 litre keg.

Cape Point Lager (5.1%ABV) - Crisp and generous, nice balanced speciality malts, slightly hoppy and easy drinking.

Premium malts, German noble hops, specially cultured yeast. Available in 340ml bottle.

Cape Point India Pale Ale (6.5%ABV) – Bitterness is balanced with a strong malt backbone. Fruity with notes of tangerine and lemon.

Premium malts, Mandarina Bavaria noble hops, specially cultured yeast.

Available in 340ml bottle.bottle.

The future CBC will continue this year to take over the free beer world, one country at a time – we plan to strategically expand our export markets with the right distributors and partners to ensure we can deliver the freshest beer, the best experience that we can.

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ISSUE 24 / Expert’s Opinion

British Beer and Pub Association Ontrade Progress sits down with Brigid Simmonds OBE, Chief Executive for the British Beer and Pub Association, to talk about the importance of Pubs to the Tourism Industry.

When you think of the UK’s most popular tourist destinations you may think of Buckingham Palace, Stonehenge, or the National Gallery, but what the British often forget is the Great British pub. Tourists love our pubs and the window into British life they offer, with 75% of them visiting a pub during their stay in the UK and listing them as third on their their list of things to do when they are here. In 2017, it meant 20 million overseas visitors went to a Great British pub. This should be something we celebrate more widely in the pub industry and I hope as part of English Tourism Week, which started on the 30th of March, we firmly celebrate the role of pubs in boosting tourism across the UK.

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Pubs are fundamentally hospitality businesses and they now offer a huge range of services to tourists, from breakfast in the city centre to bedrooms in the countryside. To continue this huge range of services however, pubs need support from the Government. From reductions in tax and regulation to partnership on staff recruitment and retention. That is why we are working with the Government to finalise a Tourism Sector Deal.

Not only will this deal show the Government’s commitment to the Tourism sector, where pubs play such a huge part, but it will also improve accessibility, act as a bridge between industry and Government on skills and provide structural resources for access to the labour market and education system. As we leave the EU, we need to build a future-fit workforce with apprenticeships, an industry mentoring programme and in the fullness of time, new T-levels for 16 to 18 year olds, which include work placements. A real opportunity for hospitality and pubs to showcase the wonderful and fulfilling careers our industry can provide.

www.ontradeprogress.com

ISSUE 24 / Expert’s Opinion

Introducing beer education to CAMRA festival Alex Metcalfe, Information, Education and Training Manager from CAMRA, chats to us about their leading role in Craft Beer education.

Last year CAMRA voted to “play a leading role in the provision of information, education and training to all those with an interest in beer, cider and perry of any type” - a decision that has become increasingly important in light of recent reports that find consumers are increasingly bewildered by the range of choice they face when ordering at the bar.

In 2017 SIBA found that 60% of consumers care about who makes their beer and expect more clarity regarding provenance. SIBA recently published new research suggesting that 98% of consumers don’t believe that beers brewed by the largest beer companies in the world can be considered ‘craft’ beer. For the individual looking for a truly local or artisan beer experience, a real ale might well fit the bill in more cases than not.

In response to such consumer needs CAMRA is developing a new educational element to our beer festivals across the country to help educate beer drinkers about where their beer comes from, the processes, ingredients and people behind their favourite drinks.

Our first event took place at the Manchester Beer and Cider Festival in January, where we set up an education stand to showcase the hops and malts that go into brewing, to talk about different beer styles and forms of dispense. James Hardwick from Beatnikz Republic Brewing Co. guided festival goers through tasting their Kentucky Riot Stout sampled from both cask and keg, and gave us an industry perspective on the brew.

We also provided information about our latest campaigns and publications to raise awareness of what’s going on in the beer world.

We aimed to provide unbiased, technically accurate information in an informal and hands-on setting. The response to our pilot in Manchester was overwhelmingly positive.

Many festival-goers shared their support and encouraged us to continue building and expanding our educational activities.

I’m so thankful to the festival organisers and volunteers who made the success of the pilot possible and who will be vital to the future of CAMRA’s educational programme.

As we look toward the rest of 2019, I’m excited to help CAMRA provide more educational experiences for beer, cider and perry drinkers, with Thanet, Cambridge and the Great British Beer Festival on the horizon.

Education is key for CAMRA, and we welcome any thoughts, feedback and opportunities for collaboration from the independent brewing and pubs industry. If you’d like to get involved, please get in touch on alex.metcalfe@camra.org.uk 33

ISSUE 24 / Expert’s Opinion

New Independent Craft Brewer Supporter Seal Bob Pease, CEO/President of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, on the latest developments highlighting independence.

Independence remains one of the hallmarks of the American craft beer industry.

A couple of years ago we introduced the Independent Craft Brewer Seal to minimise confusion in the marketplace and clearly identify beers from small and independent American craft breweries. It has subsequently been adopted by more than 4,100 small and independent breweries, representing more than 85 percent of domestic volume.

Earlier this year we introduced a new seal exclusively for supporters of the independent American craft brewing movement. The supporter seal - which emulates the Independent Craft Brewer Seal – is available to any champions of independent American craft breweries including retailers, distributors, importers, festivals, websites and many more.

Establishments and outlets in the UK are welcome to use the new supporter seal too as long as they represent bona fide American craft beers.

The supporter seal can be accessed via a newly launched website www.supportindependentbeer. com. Here you can find assets for activation, information and history about the independent craft brewer seal, and ‘Is It a Craft Brewery?’, a comprehensive, searchable database of all U.S. breweries that identifies which breweries meet the Brewers Association craft brewer definition.

Join the conversation on social media using the hashtag #seektheseal

In a recent Nielsen survey, 40 percent of people said the seal would make them “more” or “much more” likely to buy that beer, a 5 percent increase from the previous year. That number jumps to 57 per cent for craft beer lovers aged 21-34 (up from 45 per cent a year ago) with 23 percent stating that it would make them “much more” likely to purchase.

www.brewersassociation.org 34

www.ontradeprogress.com

ISSUE 24 / Expert’s Opinion

The Art of Cellar Management We caught up with Allan Stevenson, Draught Quality Training Manager and International Draught Manager at Heineken, to talk about the evolution of the standard draught beer system to the new BLADE system.

The evolution of the beer cellar from the first cellars that were dug into river banks to store beer during the summer months in Germany to the introduction of the factory-made beer python in 1981 by Valpar the cellar technology remained generally unchanged.

The Cellar can be known as the Engine room of the pub. It is a controlled area, Beer and Cider are food products and therefore must be treated as such. A beer cellar is subject to the same hygiene laws as the Kitchen. The environment that beer and cider is stored within directly affects how they will be dispensed and served in the bar.

Key components that are needed for the standard draught beer system cellar are; • Granolithic concrete floor.

• Running hot and cold water.

• A drain.

• Cellar Temperature control unit to ensure a temperature of between 11-13c is maintained 365 days a year.

• 240 v power sockets must be 1.8m off the ground.

• Adequate lighting.

• Cellar walls to be fully insulated, sealed and painted with cellar guard paint which repels bacteria.

• Ensure that the cellar is a suitable size to store all kegs/casks. Assume 0.8m 2 per brand (minimum).

Blade® is a revolutionary professional beer draught system.

A huge amount of equipment and infrastructure is required so in 2011 Heineken introduced a new way to dispense beer and it was called the DAVID system which refrigerated 2 x 20 litre steel kegs served by a revolutionary disposable beer line which allowed zero line cleaning costs, no waste and beer kept fresh for 30 days.

In 2018 the next evolution of the DAVID was Blade, which is an eight litre table top beer dispenser aimed at the take home market and outlets with small throughputs where a full draught beer system would not be suitable i.e Cafes, hairdressers etc.

The kegs can be stored in a domestic fridge which allows them to dispense beer straight away supplied by its on beer line which keeps the beer fresh for 30 days. If the kegs are not chilled, then the in-built refrigerator will chill the beer ready to dispense which is indicated on the front of the machine.

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ISSUE 24 / Enthusiast’s Review REVIEW

Miner Miracle

This month’s addition comes from our local Kent Brewers, Time & Tide Brewing Co. We review their Miner Miracle Super Session IPA.

Miner Miracle indeed, this little session IPA is packed with hops. The Piney aroma hits you as you pour it, and it pours a hazy light straw yellow. The aroma is pine, citrus with some light tropical notes. The mouthfeel is smooth with the flavours of citrus and peach which gives way to a grassy and piney hop flavour.

The body is medium, which is brilliant considering the 3.2% ABV. This finish is mostly pine and earthy hops, which is quite bitter, and the hoppiness lingers in the mouth well after the beer has gone down.

All things considered, this is a super easy drinking IPA, with all the guts of an IPA, but still drinkable on a school-night!

Another brilliant beer by Time & Tide Brewing Co.

My opinion - 9/ 10 Miner Miracle Super Session IPA 3.2% ABV IPA

Check out the brewers full range at:

www.timeandtidebrewing.co.uk 36

www.ontradeprogress.com

ISSUE 24 / Expert’s Opinion

Crystal Clear Customer perception is enhanced by quality of serve and the importance of spotlessly clean glass and tableware is crucial. 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.

Many glasswasher detergents are too caustic and cause cloudy looking etching on glasses or, are too weak and leave behind unhygienic residual dirt/proteins.

Correct glasswashing is the answer using liquid “Glasswashing Renovate” continuously for those sites that dispense high volumes of cask ale or red wines. Developments in water treatment and the evolution of Reverse Osmosis has made it economically viable to achieve near perfect results.

Crystaltech has developed its own reverse osmosis system which requires fewer chemicals at a lower temperature to deliver perfect results and can reduce the need for cleaning chemicals by up to 70% as well as removing the need for labour intensive polishing of glasses after cleaning.

Find out more at:

How to recognise a dirty glass: • Wipe the inside of the glass with a moist white serviette.

• An upside-down glass will show the outer ring as a brown halo and the ‘Headkeeper’ Logo will also be brown.

• Bubbles will stick to the inside of a dirty glass.

• Dirty or unhygienic glasses.

• Flat Beer/poor head retention.

• Spots & streaks left on glasses.

• Etching or permanent damage (the customer will perceive this as a dirty glass).

Cures for flat beer/ poor head retention: • Use a reputable good quality glasswashing Rinseaid.

• Ensure that the rinse water pressure is adequate.

• All lagers should be poured in the correct glass.

• Renovate glasses if the problem persists.

“Customers tend to drink with their eyes, so correct presentation is essential. Poor glasswashing results will affect head retention (flat beer) as animal fats from crisps and peanuts will kill the head. The head generating logo on the inside base of the glass is now a laser finish and each brewer will determine the correct depth of lasering for their product to produce the correct Head,”

www.crystaltech.co.uk says Derek Maher, MD of Crystaltech.

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ISSUE 24 / Expert’s Opinion

Strength in numbers The ABV of a beer is often a key factor in consumer’s choice, believes beer writer and sommelier John Porter.

I’ve rarely seen anyone pick up a bottle of wine and turn it around to look at the ABV on the back label, or heard them ask a bartender how strong a cocktail will be before they order. The strength of a beer, on the other hand, seems to be front-of-mind when we make choices.

At issue is whether a large bottle or can of beer is less likely to be shared than, say, a bottle of wine.

Like many drinkers, I check the strength of beers before I order, and normally have an ABV limit in mind before ordering – a limit which very much changes according to the occasion.

Given that it was early in a busy working week, I was more abstemious in sampling both these great beers than I might have been on another occasion.

Most of us, I think, approach the strength of a beer differently depending on a number of factors – the broad range of beer styles available may explain why we take more of an interest than with other categories.

The strength issue is currently a live debate after drinks watchdog the Portman Group published the latest version of its Code of Practice.

The Society of Independent Brewers has asked for a review of guidance in the code on ‘immoderate drinking’, which it argues will unfairly penalise craft brewers producing stronger beer styles such as Imperial stouts and porters.

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The strength issue was one I had to think about recently when I was invited by Belgian brewer Duvel to sample both a new keg dispense system for its classic 8.5% ABV golden ale, as well as a limited edition bottled barrel aged beer, which weighs in at 11.5%.

There is, clearly, a need to ensure that drinks producers take their social responsibilities seriously.

However, guidelines that act as a blunt instrument to craft products need careful consideration.

www.ontradeprogress.com

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ISSUE 24 / Cask Marque

TOP TIPS

Top Tips to ensure Cask Ale quality Looking after cask ale in the cellar requires time, patience and skill. It’s a fresh product; it’s got a shorter shelf life than anything else on the bar; it’s an unfinished product when it arrives in the cellar, so it needs conditioning before it’s ready to sell.

To add to this, cask drinkers tend to be passionate about quality – they know when the product isn’t right and they vote with their feet. They purchase a second pint based on the quality of the first.

If you require any advice or training about cask ale, or would like to apply for Cask Marque accreditation, please visit www.cask-marque.co.uk or call 01206 752212.

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www.ontradeprogress.com

ISSUE 24 / Cask Marque

Follow our 6 tips on how to look after cask correctly and ensure the quality is maintained when on sale:

1. Allow cask to settle for at least 24 hours after delivery Not only will the sediment in the cask will need to settle, the beer will need to acclimatise to the cellar temperature. If you vent a cask which is warmer than cellar temperature, it will be ‘lively’ and you will lose beer.

6. Sell a cask within 3 days Cask is a fresh product, and its quality rapidly diminishes after 3 days on sale: it can taste stale, flat or worse, vinegary. Aim to sell each container within 3 days, and if this is an issue, reduce the number of brands you have on the bar, and review the range – are you stocking beers your customers want to drink?

2. Always clean the shive and keystone before venting The cask has been rolled around breweries, depots and the pavement outside your pub before it arrives in your cellar. The centre of the shive and keystone will sit in the beer when it’s on sale, so if they’re dirty, your beer may become infected. Clean with warm water or sanitiser.

3. Sample the beer in the cellar before pulling through to the bar 24 hours after venting, pour a small sample into a glass from the tap (or syphon some beer out if using vertical extraction). Check the clarity, aroma and taste – the CAT test. If it’s not ready, vent for a further 24 hours, and check again.

5. Put the beer to bed at night One of the biggest reasons cask goes flat when it’s on sale is because it’s not being sealed between trading periods. Take the time to hard peg all ‘on sale’ casks at the end of the trading session. If you’re using vertical extraction, close the valve on the extractor tube to ‘off’.

4. Make sure the beer is fully conditioned All cask beers have different conditioning times: some take 24 hours, some take up to 5 days! If a beer is put on too soon it will fob, and taste very harsh and bitter (‘green’ beer). This is why it’s important to test the beer in the cellar before pulling through to the bar.

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ISSUE 24 / Expert’s Opinion

Last month, representatives from the hospitality sector, employers and apprentices converged in the Palace of Westminster to showcase the brilliant opportunities for employment we provide. The Hospitality Apprenticeship Showcase saw apprentices and MPs engaged, showcasing learning about the fantastic opportunities on offer and careers in our sector.

Hospitality is a fantastic employer in the UK, providing opportunities in every region at many different levels. The sector is open and inclusive, and you can rise from the kitchen or bar to the boardroom if you are ambitious and driven. Our sector does not discriminate, and we are always happy to give opportunities in a true meritocracy.

We are the 3rd largest private sector employer in the UK, creating 1 in 8 of all new jobs. Unfortunately, we sometimes still find ourselves battling against unfair perceptions of a career that is not viewed a “real� job, or that it only provides temporary employment for students and those looking for other work in the meantime.

That is why events such as the Hospitality Apprenticeship Showcase are so important. It gives us a chance to show MPs and other political influencers the kind of opportunities we provide. We are able to put policymakers in front of employers and employees to see first-hand how we are encouraging the next generation of business leaders. It was particularly rewarding this year, to see older apprenticeships who have benefited from the chance to learn valuable and transferable skills while they earn. www.ukhospitality.org.uk

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Proper Job

Kate Nicholls, Chief Executive of UKHospitality talks to Ontrade Progress about The Hospitality Apprenticeship Showcase and the employment opportunities in the industry. www.ontradeprogress.com

ISSUE 24 / ePOS

ePOS

Expanding ePOS WRS has expanded over the past to become a significant supplier of POS systems to the hospitality Industry, in the UK, Ireland and Europe. The company has expanded in a manner that has enabled it to ensure the levels of support and development are maintained across its portfolio, but also understands that any solution provided to a client now must be ‘future-proof’.

Therefore, our development strategy within the business is aimed at bringing innovations to both the ‘front of house’ which allows customers to enjoy their retail experience with the client. Be that in removing the dreaded queue, the ability to order from their mobile device, knowing that the order will either be ready to collect, or delivered, and will be in the condition that they expected without fuss.

Within that transaction it is vitally important for the client that those sales are performed so all necessary security required in today’s market place are also met. That the sales reduce stock, financials are accounted for in a correct manner, that the clients have the necessary information to ensure they are trading profitably, they are aware of sales trends and have access to business crucial data that enables management decisions are made on real ‘live data’ not historic.

WRS continues to expand and develop its customer base, and we thrive at the opportunity to work with new clients who have a forward thinking and innovative approach to their business.

Find out more at:

wrssystems.co.uk 43

Food News WHAT’S NEW

ARYZTA Food Solutions Revolutionises Desserts with New ‘Tri-Brid’ Bake.

The decadent new creation is a white chocolate studded cookie base, topped with a layer of chocolate brownie, decorated with swirls of cheesecake and dark chocolate chips. With MCA1 reporting that cheesecake is the second most popular dinner dessert (after ice cream), eaten on 6% of dinner occasions in restaurants, with brownies in fourth spot, caterers can be confident that the Cheesecake Swirl Brookie – a delectable combination of these popular dessert items – will be a success on menus. The revolutionary bake can be served as an indulgent dessert with a scoop of ice cream and a drizzle of chocolate sauce.

“The creation sets an indulgent new bar for foodservice baking innovation.”

Paul Maxwell, Trade Marketing Manager, ARYZTA Food Solutions

Alternatively, caterers can cash-in on the unwavering popularity of meal deals by serving the dessert as a sweet treat, complementing a pot of tea or coffee.

Research2 has found that 20% of category users are interested in desserts as part of lunchtime meal deals; the Cheesecake Swirl Brookie offers the perfect solution to this consumer demand.

MCA Menu and Food Trends Report, 2018

1

Mintel Ice Cream and Desserts, 2017

2

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www.ontradeprogress.com

Temporary Catering Facilities During Refurbishment The Beer Line Cleaning Professionals since 2006 Clear a fully managed regular dedicated beer2006 line The Brew Beerprovides Line Cleaning Professionals since cleaning service. Cleaning both keg and cask lines maintaining dispense quality on a provides regular repeat weeky cycle.

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inclusive

Service Service

l Suppliers of cellar to bar chemicals

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

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

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

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

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

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

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

812 0800

www.mk-hire.co.uk

ISSUE 24 / Kahani

INTERVIEW

Kahani

We sat down with Peter Joseph, Michelin-Starred Chef, to chat about his latest venture the new Kahani restaurant, London.

What inspired you to become a chef?

When I was growing up, I would often join my mother in the kitchen, watching her cook, and absorbing all of her traditional cooking tips and tricks. I used to love the stories my mother used to tell me about ingredients and food. It was magical to see how she would transform the simplest of ingredients into delicious meals for the whole family, and how that food would bring us all together to share stories as dishes passed from hand to hand.

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I found it amazing how food could be at the centre of every celebration, party and gathering in India. We would all tuck in, eschewing cutlery for fingers, every sense heightened by the sight and smell of the food we were about to eat. These emotions inspired me to read recipe books, and books focusing on different cuisines. With this level of exposure to cooking, it probably then came as little surprise to my family that I chose to pursue this passion and love of food and turn it into a career.

For me, there is no greater feeling than seeing people enjoy my cooking, passing dishes to one another and talking, socialising, making time for each other. It gives me great satisfaction, taking me straight back to my childhood.

Peter Joseph Michelin Star Chef at Kahani

www.ontradeprogress.com

ISSUE 24 / Kahani

When and how did the idea for the Kahani restaurant come about?

How did you approach the menu to incorporate Indian & British cuisine?

When I came to the UK, Indian food was far removed from what I knew it to be. It had become synonymous with the words stodgy, oily and calorie-laden. That is not good Indian food. That’s not good food full stop.

I wanted to radically change that misconception. I also wanted to revamp the modern dining experience, bringing the concept of sharing food and eating back to where it rightfully belongs - centre stage.

Having grown up in Chennai, India, I was heavily influenced by my surroundings. As well as watching my mother cook, I got the opportunity to experience the sights and sounds of local markets - with its heady mix of spices, vibrant colours and fresh ingredients. As such, many of my recipes have roots in the food I saw being prepared when I was growing up. Coupled with my experience in British kitchens, it was only natural that I would combine the two for a traditional take on Indian cooking but with my signature modern twist.

Nowadays, a number of fine dining establishments will focus on gimmicks rather than the food.

I wanted to bring the focus back to the food. Although we have beautiful surroundings at Kahani, the experience is centred around delicious food, prepared with the finest seasonal British ingredients. Coupled with good company, this creates a sense of community. When people pass around dishes, sharing food, drink, stories and conversation, they break down boundaries. This is at the heart of Kahani, a word which means story in Hindi. We want people to come in and share great food over good conversation.

The food I prepare is made using the very best of ingredients, packed with flavour and so tasty, you can’t help but want to share it. I concentrate on using quality ingredients such as free range, grass-fed beef and lamb, ensuring they are not overpowered by spices so that the quality of the food can speak for itself.

I use traditional Indian cooking methods for my dishes, and people come from far and wide to sample my signature blend of spices and flavour pairings. With Kahani, I want to make Indian fine dining more communal, more informal, offering diners the very best quality and a wide range of palate-pleasing flavours whilst remaining true to my heritage.

www.kahanilondon.com

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ISSUE 24 / Editor’s Picks

Editor’s Picks Krave Salmon Jerky KRAVE is a handcrafted product made from grass fed beef silverside for biltong and British beef silverside for jerky. Every pack is low in calories, high in protein and gluten free. With the salmon jerky being high in omega 3 and made from Scottish farmed Atlantic salmon.

Check out their full range at: www.kravesnacks.co.uk

The Bitter Truth Tiki Lovers Pineapple Rum The Bitter Truth has gone tropical for its latest launch after Love Drinks announced the roll-out of the brand’s muchanticipated Tiki Lovers Pineapple Rum ahead of spring.

For further information on The Bitter Truth, visit www.the-bitter-truth.com 48

www.ontradeprogress.com

ISSUE 24 / Editor’s Picks

Radnor Hills Radnor + Energy Radnor Plus Energy is a lightly sparkling water drink which comes in two flavours: Cranberry & Raspberry and Lemon & Lime.

Each 500ml bottle is naturally boosted with seven B vitamins, which help the body to release energy, and 70mg of natural caffeine.

Find out more at: www.radnorhills.co.uk

Lagunitas Brewing Company Lagunitas DayTime Session IPA Lagunitas Brewing Company has just launched a kickass, sessionable, lower calorie craft beer. At 4% ABV, Lagunitas DayTime Session IPA is light in the things that weigh you down, yet crisp and hopforward.

For more information, or if you’re down to serve the Lagunitas DayTime Session IPA, please contact your friendly local Lagunator or visit: www.lagunitas.com

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Design News REVIEW

Provisioners, London

Housed within The Dixon, an Edwardian magistrates court redesigned as a hotel, Clive Watson (of Riding House Cafe, Blixen and more) has recently launched his latest Project, Provisioners.

Inspired by modern British and European design Provisioners is stylish, contemporary, and artfully restrained. Based just minutes from London Bridge, on Tooley Street, the room echoes elements of a designer’s studio with carefully selected artwork and furnishings. The Coffee Bar serves as a relaxed hang-out, serving coffee and cake during the day, turning to cocktails and nibbles at night.

Unpretentious dishes that play to the seasons, locally sourced and expertly put together. Think grilled fish, oysters, seasonal fruits and vegetables. Or British charcuterie, with nods to British, Italian, Spanish and French cuisine. From simple dishes with only two or three ingredients, through to complex plates that burst with flavour.

Check out their webiste:

www.provisioners.co.uk

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www.ontradeprogress.com

Bespoke Snooker, Pool and dual-purpose dining tables, handmade in the UK. Now available on a Lease or Rental basis.

For information, call Simon on 01264 731 210 or email sales@billiards.co.uk

www.billiards.co.uk

Tech News A.C. Entertainment Technologies Launches New Website To Showcase Technologies At The Cutting Edge Worldwide - A.C. Entertainment Technologies Ltd. (AC-ET) is pleased to announce the launch of an all-new website to showcase its portfolio of leading technologies at the cutting edge, and available to customers in over 80 countries.

Designed to deliver a better overall user experience, www.ac-et.com features a cleaner design, improved menu functionality with faster navigation, and is now fully responsive - adapting to the best layout for viewing on mobile, tablet and desktop.

The website also reflects AC-ET’s position today as a true one-stop supplier of Lighting, Rigging, Video, Audio and related technologies to the Touring & Live Events; Film, TV, Studio & Broadcast; Theatre & Stage; Education & Performing Arts; Architectural & Installation; and Corporate & Events sectors.

AC-ET’s UK Sales & Purchasing Director, Jonathan Walters commented: “We are delighted to share our new website with you. The team have been working tirelessly to create a high-quality website, which reflects our (AC-ET’s) world-class products and services. We are confident that the smarter, slicker design will enable easier and quicker browsing to ensure you find the right products and information, even with the huge number of brands available.”

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Check out the new website now at:

www.ac-et.com www.ontradeprogress.com

ISSUE 24 / Tech News

High Tech Sales Role for Seasonings Specialist Leading seasonings supplier Unbar Rothon has unveiled a major organisational change designed to move product development closer to its customers.

The company has elevated Ms. Dawn Hardy to the new position of head of technical development and sales, a move which enables the 100 years old company to further celebrate its centenary by improving its technical services to customers.

Ms. Hardy, an Unbar Rothon employee for more than 25 years, is chair of the important Meat & Poultry Members Interest Group at Campden BRI and is a past chair of the Food Additives Ingredients Association.

“We have put all this knowledge and experience directly at the meeting point with our customers,” said Unbar Rothon director, Richard Rothon.

“This will enable the development of innovative new solutions to solve problems and speed exciting new product ideas on to the market,” he added.

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ISSUE 24 / Fat Media

TECH ADVICE

Getting to Grips with Facebook Advertising Link Adverts

Carousel Adverts

Social media, and especially Facebook, is undoubtedly one of the most effective communications channels in the hospitality trade.

From raising brand awareness, to driving attendance at specific events, to conversing directly with your customers, it has a whole range of uses and benefits.

Possibly the most straightforward, these adverts allow you to promote a single URL, with an accompanying headline, image and call-to-action button. Given their specific nature, this is likely to be the ad for you if you have something in particular to promote, such as the introduction of a new cocktail or an evening of live music.

The Facebook Carousel format gives you the ability to showcase a number of images or videos in one post, with users able to swipe through at their own pace. Each image is also a link – and you can use different links on each one, if you wish.

One of the more difficult things to keep ahead of though, is the advertising opportunities. Facebook is often updating their ad options, and adding to the range available, so it can be hard to know which ad type will be the most effective for your campaign. To help, here is a breakdown of the most popular advertising options, and what they are most useful for.

You’ll need to be succinct with your headline as the character limit is just 25! But, your accompanying text can be up to 125 characters, so you have the opportunity to explain your proposition. It’s important to be clear and as descriptive as the limit allows, so users know what to expect upon clicking through to your site.

So, these ads are perfect for when you have a little more to show. For example, if you wanted to promote all the different room types guests can choose to stay in, or the new options from your latest menu.

The key here is to have a great first photo, to encourage users to swipe through to the next. You could even use the sequence to tell a story or reveal a new product or announcement.

You can say hello on 01524 548948 or on info@fatmedia.co.uk Check out www.fatmedia.co.uk for more information.

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www.ontradeprogress.com

ISSUE 24 / Fat Media

Event Response Ads Creating a Facebook Event on your page is a great way to publicise and attract people to any function you might be holding, such as live music, theme nights or fundraising evenings.

Once people register their interest, Facebook will automatically send push notifications reminding them when the date is approaching, as well as notify their friends, all at no cost to you.

By combining this with an Event Response Ad, you can grow your audience beyond your existing followers, while still targeting the most relevant attendees. Facebook’s targeting allows you to choose the location, age and interests of the audience your advert will be shown to, and the more specific you can be,

the better your ad will perform. If your event is ticketed, you can also use your Facebook Event advert to direct guests straight to your booking page so they can purchase their tickets.

Whichever ad format you select, there are a few golden rules to apply to them all: • Use great photography or imagery – but don’t include too much text within it. Facebook will reject adverts where the image includes over 20% text.

• Craft your copy carefully – make the most of those small character counts, to be sure even a small sentence packs a punch!

• Think about your link – unless it’s a general brand awareness campaign, you are unlikely to convert many users by sending them to your homepage. Instead, choose the most relevant page on your site – and if you don’t have one, make one!

If you’d like a little help with your Facebook presence, get in touch with Fat Media. They can offer anything from a little guidance and consultancy to your team, to fully managed social media campaigns.

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

BRANDING & STRATEGY

TECHNOLOGY & HOSTING

Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

ISSUE 24 / Technology Advice

TECH ADVICE

Social WiFi Marketing WiFi is now a standard that consumers expect in any venue now, but besides the benefits of attracting a wider audience like the ‘on-the-go’ workers, WiFi can be one of the most powerful marketing tools in your venue.

What is Social WiFi Marketing?

Going into a venue and logging onto their WiFi network is nothing out of the ordinary, and a majority of venues will be using a password that they give out to their customers, but not only does this cause problems of customers constantly asking for the password, it also leaves a lot of potential profit on the table.

However, we’re finding more-and-more venues setting up their WiFi network with a sign-in splash page asking customers to connect to the hotspot via their social media accounts or email address. Using a social network to sign-in is what’s known as social WiFi. Now this may seem like an insignificant difference from the password-based approach, it can be the most powerful and cost-effective marketing tool a venue can implement.

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When a customer signs-in using their social media platform, they are providing you with an abundance of demographic information. Not only do you get their names and contact information, you’ll also get to see what their interests are so you can work out your demographic. This then makes it much easier to effectively target your customer base with emails, surveys and your own social medias.

www.ontradeprogress.com

How Does This Benefit Customers?

As many know, logging into a venue’s WiFi can be a real hassle – having to twist your neck around the room with your glasses on to find the password on the wall or trying to catch the attention of an already busy staff member.

However, logging in through social media means that the connection is usually confirmed immediately and there’s no way of getting the password wrong as it’s a one-button sign in option. Some providers take that even further by not only automatically signing users onto the WiFi network every time they return to that venue, but every time they visit other locations that are running the social WiFi platform, it will also log them in automatically - whether they have been there before or not.

Legal Stuff HEADLINE

Curo partners with Eversheds Sutherland to offer Gender Pay Gap Reporting technology Curo Compensation Limited, a specialist compensation management technology company, and global legal practice Eversheds Sutherland have announced a tech partnership. The agreement, currently the only one of its kind in the legal industry, will enable the legal practice to offer clients an innovative Gender Pay Gap (GPG) reporting platform. The product, Eversheds Sutherland GPG, is a complete digital solution for UK gender pay gap compliance and enhances the global legal practice’s significant services in this area.

Powered by Curo Compensation’s industry leading technology platform, Eversheds Sutherland GPG helps clients prepare for statutory Gender Pay reporting deadlines and investigate the issues driving pay gaps in organisations. It is designed for organisations of all sizes that need to comply with UK Gender Pay Gap reporting requirements, and specifically for those who are aiming to be market leaders in workplace quality.

In a few easy steps, employers can produce professional reports and analytics with their own branding, run multiple comparisons to better understand their workforce GPG challenges and report on an unlimited number of legal entities, combining data sets into single reports.

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www.ontradeprogress.com

What’s On What events are upcoming...

20th – 22nd May

7th – 8th April

London Wine Fair

Natural & Organic Products Europe

Olympia, London

Vendex is a one day exhibition for the vending industry, it has been established for 15 years and has grown in success each year. It is known as the show where the trade buys whether it be machinery, ingredients, products or goods and services.

4th – 5th June

Commercial Kitchen Show

ExCeL, London

Natural & Organic Products Europe is Europe’s biggest trade show for natural & organic products making it the ‘must attend’ event for buyers of natural health and living products, natural and organic food & drink as well as natural beauty & personal care products.

NEC, Birmingham

21st – 22nd May

Natural & Organic Products Europe is Europe’s biggest trade show for natural & organic products making it the ‘must attend’ event for buyers of natural health and living products, natural and organic food & drink as well as natural beauty & personal care products.

European Coffee, Tea & Soft Drinks Expo

25th – 26th June

If you’re responsible for purchasing great coffee, tea, soft drinks, and the equipment and accessories required to prepare and serve them, then you need to visit European Coffee, Tea & Soft Drinks Expo.

BevExpo

Ricoh Arena, Coventry Join the UK’s food development professionals for a feast of insight and inspiration. Source groundbreaking new ingredients, discover the processes to put you ahead and discover your new UK trade destination for innovative and profitable food and drink.

Olympia, London

Look out for Ontrade Progress at Stand D35.

For more details about the events please visit our website:

www.ontradeprogress.com

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