Ontrade Progress Issue #34

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Spring has Sprung As the season changes, so does the menu...

So what’s good to serve? pages 14-15...

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

ISSUE 34 / Editor’s Letter

Hello

Contributors

Betsy Kharas Guest Food Editor

While usually spring season is one of the best times of year for our industry, it’s with a heavy heart that we face the impending wave of Covid-19 cases spreading across the UK. Having continued to be out and about in my own capacity, I have seen first-hand, and spoken to our industry readers regarding, the effects of the virus on the industry. Already, restaurants seem emptier and people are less inclined to get on public transport to go out to bars, clubs or restaurants. At the time of writing, the UK Government is considering moving to the ‘delay’ stage of containment, which will see restaurants needing to lower capacity by imposing a one-metre gulf between tables to ensure safety for customers from transmission. While this will reduce the amount of cover a restaurant can hold in one evening, it’s better than venues closing altogether.

As an industry, we have faced tough times; we worked through the 2008 recession, and the uncertainty surrounding Brexit. I fear, however, this will be our toughest challenge yet – but not one that can’t be overcome. By pulling together as an industry, we may experience short-term economic challenges, but we will keep calm, carry on, and get through it in the end.

Derek Maher Crystaltech

Bob Pease Brewers Association

In the mean time however, and in the vain of ‘carrying on’, we have an array of brilliant features for you this month. Our guest food editor, Betsy Kharas, writes about the benefit of embracing a seasonal spring menu, and discusses how you can use fresh and local produce to promote your business on page 14.

Our renovations feature (page 32), sees us interview restaurants all across the country to discuss the changes they’ve made to their venue and how this will impact their customers and business.

We take a look at the soft drinks revolution; with the rise of millennial ‘non-drinkers’ featuring in the headlines, Ontrade Progress discusses some incredible alternatives that make soft drinks interesting again (page 10).

So even if you’re stuck at home for a couple of weeks, we hope you enjoy this issue!

Mya Medina Editor-in-Chief Ontrade Progress magazine

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

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

Our team

Published by:

Director Ryan Bunce Editor Mya Medina Account Manager Phil O’Regan Account Manager Nathan Hill Subscriptions Anna Stevens

www.bwmediagroupltd.co.uk

Online Manager Danny Allen Lead Designer Richard Day

In partnership with:

Accounts Natalie Taylor

contents

ISSUE 34 / Contents

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ISSUE 34 / Contents

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08

10

Letter to the Prime Minister

2020 Budget

The soft side

UK Pub Industry will be lost in days without immediate, decisive government action.

Rishi Sunak has announced a raft of measures aimed at providing peace of mind and support to businesses.

With the soft drink revolution upon us, customers want more on offer than the basics.

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Spring into action

Anil Kumar

Digging for victory

We look at how you can use the seasonal ingredients of spring to spruce up your menu offering.

We had the pleasure of interviewing Anil Kumar, head chef of the Kent based restaurants, Flavours By Kumar.

Three chefs have been shortlisted as finalists in the Oliver Kay National Vegan Dish of the Year 2020.

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Artificial intellegence

Sprucing Up

Krombacher unveils brand refresh

Convotherm develop world-first innovation with artifically intellegent combi ovens.

A new season brings a new look and feel for a venue; we explore what renovating could mean for you.

Leading premium beer brand Krombacher has unveiled a stylish new label and sleek bottle design.

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Crystaltech improves water hygiene

Night-time economy

Crystaltech is the country’s leading commercial glass & dishwasher repair and installation operation.

Ever thought about joining a nighttime economy scheme such as Best Bar None (BBN), but haven’t?

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

Send it to: editor@ontradeprogress.com

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ISSUE 34 / A letter to the PM

Rt Hon Boris Johnson MP Prime Minister 10 Downing Street London SW1A 2AA

Dear Prime Minister, ve government action.

UK Pub Industry will be lost in days without immediate, decisi

a direct result of the guidance issued by the The UK pub and brewing industry is tonight facing an existential crisis as will be lost in the very short term unless a government today. Thousands of pubs and hundreds of thousands of jobs the industry. proactive package creating cash and liquidity is provided immediately to any form of advice or clarity on how the Today’s Government guidance advising that people avoid pubs did not provide the absence of any financial commitment to industry should respond. This is unhelpful in the extreme. At the same time with people being fearful that their livelihoods stand behind all businesses including small community pubs is creating panic will be destroyed. advice without the required clear directive We urgently require more clarity from the Government. The Government’s impacts on both the safety of the general public and all employees. phic financial and social impact.

Forced pub closures without a meaningful support package will have a catastro

and cities across the UK. The sector supports Pubs are the heart of the community and the social hub in all towns, villages jobs are in imminent danger, companies will be almost a million jobs across the country, many in less affluent areas. These ic value that the sector provides to the UK is required to act this week regarding redundancies. The social and econom under existential threat. of the challenges the industry faces tonight.

The announcements in the Budget last week are now irrelevant in the context ask that the Government takes the following In order that our sector can confront this devastating scenario, we would losses and permanent pub closures: actions immediately as a matter of urgency in order to prevent mass job • • • • • •

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as well as all HMRC tax payments, The cancellation of all business rates payments for a period of six months, including PAYE, VAT and corporation tax for pubs/hospitality businesses Cancellation of beer duty payments for a period of six months s loan payment holidays to keep businesses Ensure banks are encouraged to extend credit lines and favourable-term afloat/pay wages the Government commits to Put in place a temporary redundancy scheme in which, as in the Danish system, supporting 75% of the wages of those made redundant for a defined period of time in order to drive trade back to In the medium term, explore the viability of a substantial VAT cut for a period the hospitality sector increase due in April in order to ease Postponement of the planned National Minimum Wage/National Living Wage pressure on cash-flows

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ISSUE 34 / A letter to the PM

I cannot emphasise strongly enough how critical it is that action is taken now . Failure to do so will destroy the indu and measures taken to support these stry businesses should be seen as an inve stme nt in securing the future of urban and communities across the country as the rural British Pub remains at the heart of soci al cohesion.

The industry is already working closely with their own managed house team s and their tenants to provide addition support where possible but there is a al limit to what they can do, and they do not have the resources that will be requ Hence the urgent need for all of the ired. support that is outlined above to be provided now.

It is critically important that the industry is now closely consulted on any furth er decisions taken that impact pubs. of today’s announcement please can In light you arrange for a member of your team to contact me urgently on emcclarkin@ beerandpub.com to confirm what mea sures will be put in place to back up your commitment made in the governm press conference this evening to help ent our industry at this desperate time.

Yours sincerely

Emma McClarkin Chief Executive

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2020 Budget HEADLINE

The BII has today warmly welcomed the support shown to the hospitality industry by Rishi Sunak in his first budget as Chancellor.

Steven Alton, BII COO commented: “We are extremely pleased that in these turbulent times, government is taking the radical step of abolishing business rates for pubs with a rateable value of less than £51k for the next year.

Pubs are at the core of high streets and rural communities alike and the challenges they currently face are unprecedented. This relief, coupled with the sick pay support for those self-isolating in the midst of Coronavirus, is great news for those working in the frontline of hospitality.

In addition, the news that business rates will be reviewed this year gives us hope that measures bringing short term relief will be backed up by rate reforms that could bring long term growth to our vibrant and vital sector.“

See the full budget at: https://www.gov.uk/government/publications/ budget-2020-documents/budget-2020

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ISSUE 34 / Budget reaction

2020 BUDGET

The hospitality budget At the time of writing this, the spreading coronavirus seems to dominate almost every facet of the news cycle, in a way which even Brexit did not manage to last year.

It dominated this year’s Budget Statement giving us a strange Chimera Budget which refocused what we might have expected to have been a more Brexit-focused one or postElection one.

The Chancellor Rishi Sunak has announced a raft of measures aimed at providing peace of mind and support to businesses in the firing line of the coronavirus. In isolation, it is actually a pretty astonishing set of measures which includes: a suspension of business rates for one year for small businesses in hospitality, a loan scheme to help support SMEs; a refund of 14-days’ worth of statutory sick pay for businesses with fewer than 250 staff; abolition of rates for businesses with a rateable value of under £51k; and a £3k grant scheme. There is also an the extension of pub relief to £5k and confirmation of the long-awaited review of the system in the Autumn.

Under any normal circumstances this Budget would be cause for some celebration. It is a measure of how drastically events have unfolded, and the goalposts been shifted, that this glut of support has only been cautiously welcomed.

Time will tell how deeply the impact will be felt, but our members are already reporting reduced footfall and a reduction in bookings. It is possible that the measures, as eye-catching as they are, will not go nearly far enough in helping tourism and hospitality businesses weather the storm. Larger businesses will still have to shoulder the burden of a virus that does not discriminate depending on how many outlets you have.

Unprecedented circumstances mean that there are no proven quick fixes.

Hospitality has demonstrated its robustness in getting through previous crises but none of this nature. Our sector will once again need to be innovative and fleet of foot, but it will also need more far-reaching support than the Budget promised, to help the UK through the weeks and months ahead in good health, physically and economically.

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ISSUE 34 / Soft drinks

The soft side SOFT DRINKS

With the soft drink revolution upon us, customers want more on offer than the basics.

Lemonade When I was growing up, there was nothing that could come between me and my Diet Coke. My parents would bemoan the fact that it wasn’t necessarily the healthiest of drinks for a five-year-old to be obsessed with, but I simply loved it. As I’ve gotten older, my preference for a beverage with my meal tends to be of the alcoholic variety, but after an eyeopening Dry January, I was able to sample so much more than the wine menu.

Lemonade used to be something you got out of a plastic bottle on supermarket shelves, or you made at home with mint and ice. But the lemonade market is flooding with a fantastic array of different products.

One of the most well-known brands is Fentimans; I have personally been in love with their Rose Lemonade for several years, however, they also have a wonderful selection of other drinks, including Ginger Beer and Sparkling Raspberry.

Juices Juices have always been hugely popular among vegetarian, vegan and health-conscious restaurants, but as more people opt for ordering soft drinks – every restaurant has had to step up their game. These include offering a wide juice menu, beyond the basic carrot and apple. Some of the more inventive juice inventions I’ve come across have included supplement shots, such as wheatgrass, and more exotic fruits, such as pineapple and guava.

As more and more young people turn away from alcohol, the soft drinks market is working hard to offer an astounding array of options.

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ISSUE 34 / Soft drinks

Alternative cola While cola’s main variant and market leaders, Coke and Pepsi, occupy the soft drinks of most venues in the UK, different independent cola companies are seeking to shake up the sector.

Fentimans does have its Curiosity Cola, there are also other brands, such as Dalston Cola, Fritz-Cola and Ubuntu Cola, to name a few others.

Customers often enjoy the novelty and ‘independent feel’ of these types of colas, preferring to move away from home-name brands and opt for something a little different.

Upping your game For some venues, it’s the dry way or the highway. In Liverpool, The Brink, is a community-interest company that is owned by the charity, Action on Addiction. For them, soft drinks are at the core of what they do – offering a unique dry bar experience with more than 130 different soft drinks for customers to choose from, including fresh juices, smoothies and presses.

It’s no longer just gyms that opt to add a juice bar either. On a recent trip to Mexico, the all-inclusive resort, Excellence Playa Mujeres, offered customers a specialised juice bar that had both a menu and build-your-own element that proved popular with guests. Despite all-inclusive holidays becoming infamous for their strong ‘boozy’ vibes, the addition of a health-conscious soft drink option was welcomes among guests throughout the resort.

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Low & No HEADLINE

Stryyk comment on Drinkaware home and dry campaign Founder and CEO of distilled, non-alcoholic spirit, STRYYK, Alex Carlton urges the on-trade to leap on-board Drinkaware’s Home and Dry drink-drive campaign, launched today. Home and Dry, supported by the Department of Transport’s THINK! campaign and the British Beer & Pub Association, urges licensees to capitalise on the breadth and quality of adultfocused non-alcoholic drinks on the market.

“STRYYK’s mission is to help the on-trade capitalise on the mounting demand for Low and No alcohol serves as consumers actively seek non-alcoholic options,” says Alex Carlton.

“The STRYYK range is category-aligned so there is no compromise on ritual or taste.

Drivers can simply order a STRYYK Not Gin & Tonic, Not Rum & Cola, Not Vodka, Soda & Lime and remain in the round with their friends.

“Drinkers want brands that resonate, such as STRYYK which has all the spirit, none of the alcohol so we can play an important role protecting consumers, keeping them in outlet and driving profitable sales.”

STRYYK was launched in 2018 to satisfy the increasing demand for a quality, modern and stylish alternative to alcohol. Distilled and bottled in the UK, the range consists of NOT GIN, NOT RUM and NOT VODKA. In 2019, AG Barr invested £1million for a 20 per cent stake and its subsidiary, FUNKIN COCKTAILS entered into a long-term agreement to act as its exclusive UK distributor.

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The World’s First Non-Alcoholic Cocktails Tailored By You This year, help your guests celebrate Dry January in style. Have them craft their own bespoke non-alcoholic cocktails with flavours to suit every palate.

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ISSUE 34 / On the plate

SEASONAL

Spring into action We look at how you can use the seasonal ingredients of spring to spruce up your menu offering.

Promote a spring menu Whilst it may not feel like it, spring is finally here, and with the change in season comes longer days, brighter skies and a whole new range of exciting springtime ingredients that can be used to overhaul your menu offering.

Now that beets, dates, butternut squashes and apples are a thing of the cold, wintery past, it’s time to start thinking about introducing some new, seasonal ingredients into your menu both to ensure it stays up-to-date, and, more importantly, that you are taking advantage of the delicious produce that is in-season this spring.

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Featuring seasonal produce at the heart of your menu is a great way to entice guests. People associate seasonal ingredients with freshness and sustainability, so creating a menu that revolves around these ingredients is a great way to get people talking and to generate a buzz. Whether you opt to ditch the hearty stews for lighter dishes, featuring asparagus and arugula, or swap out your apple pie for a strawberry tart, there are plenty of ways to make your menu stand out for its seasonal ingredients.

Bear in mind, however, that many diners won’t know dishes are seasonal unless you tell them, so make use of different marketing channels in order to promote the ingredients you are using, such as social media or your website. It is also important that your servers are upselling these dishes at the table, pinpointing particular seasonal ingredients and explaining why they are featured in a dish.

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ISSUE 34 / On the plate

Source your produce locally Don’t neglect your drinks menu Capitalise on plantbased diners With an increasing number of British diners ditching meat and fish for a plant-based diet, spring is the perfect time to increase your vegan and vegetarian menu offerings. With an abundance of delicious in-season vegetables on offer, it shouldn’t be difficult to come up with some amazing plant-based dishes that will appease the taste buds of both your meat-free and meat-loving diners.

Another great way to entice diners is to overhaul your drinks menu. Ditch the creamy, warming Baileys-based drinks in favour of some new, fresh seasonal cocktails that incorporate spring ingredients. Liaise with your bartenders and ask them to conjure up some libations that feature springtime fruits, such as strawberries, grapefruits and pomegranates and make use of fragrant herbs such as mint and rosemary. It is also a good idea to stock up on some seasonal beers too.

Customers are drawn to produce that is sourced locally. Restaurants are increasingly turning to local neighbors to source fresh ingredients, and for good reason - wholesale fruits and vegetables simply don’t compare to locally sourced goods.

Not only do local foods travel a fraction of the distance than those that are sourced from further afield, but shopping within range helps to support independent shops and boosts the local economy. Moreover, as diners become more aware of the environmental impacts that food production and transportation can have, using local, sustainably-sourced ingredients is a great way to upsell your menu.

Whether you incorporate a range of colourful, veggie-based salads into your menu or swap out steak for a delicious hunk of roasted celeriac, there are a wide range of different options when it comes to incorporating spring veggies into your menu.

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ISSUE 34 / On the plate

Anil Kumar INTERVIEW

Eggs are one of the most versatile foods around. It’s no surprise that they’re an integral part of several Indian region’s cuisine. Recently we had the pleasure of interviewing Anil Kumar, head chef and proprietor of popular Anglo-Indian cuisine restaurants, Flavours By Kumar in Kent. Previous winners of the Tiffin Cup, the award for best asian restaurant in the South East.

How did your journey into cooking start?

How would you summarise your style of cooking?

It started when I was a child, I would watch my mum in the kitchen and I was always interested in what she was cooking for us (the family). She’d mix Punjabi and Bengali flavours as we lived in eastern India. Years later I joined the institute of hotel management in India and I was exposed to the different kitchens. I could tell it was hard work, it required a refined skill set and I was eager to take on the challenge. My aim was to combine my mother’s authentic Indian cooking with what I was learning in the kitchen, I was fascinated with it and I just had to it.

After my training I was exposed to top hotel kitchens and was just amazed at what was being created. I started in India, the Sheraton in Jaipur, Taj Gateway Bangalore, Royal Mirage in Dubai, Hotel intercontinental in Jordan, the cinnamon club in London. I decided that I wanted to combine the flavours of all of the countries. India was a part of the British colony and whilst the spices and flavours have made it to the UK, I found that the blending of East and West had not quite made it. So that’s what I do, I love to bring the authenticity of Indian flavours to new and innovating dishes. Hence the name Flavours By Kumar.

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ISSUE 34 / On the plate

How do food safety measures change from nation to nation? Has this changed the way you practice food safety?

Proper food safety does not vary a great deal from country to country.

In the UK people are definitely more aware of food safety in comparison to other countries. It is a matter of pride to have good food safety and hygiene.

In hot countries as I mentioned, you do have to be more attentive as food is spoiled far easier.

What measures do you take to ensure food safety?

How do Indian/British ingredients influence your own aware winning cuisine?

I like to use seasonal ingredients to influence my cooking. For example, game season is October to March so during that time I’ll use Wood Pigeon (other game meats too) on my specials menu. I like to use original flavours from India, and combine them with seasonal and local produce to create something amazing.

Follow all the rules. Catering college and my own experience in various different kitchens has taught me food safety is of utmost importance. Food safety should be maintained from receiving the fresh produce, all the way to the plate. If you follow the basic principles, you cant go wrong.

Temperatures are key, I learned this whilst cooking in the middle east mostly because in those countries where food is spoiled quicker you need remain cautious around food and kitchen temperatures at all times.

For Kumar, what is the significance of using eggs stamped by the British Lion?

When cooking with British Lion eggs I know that these eggs have been properly checked and that the safety levels around them is maintained. That stamp confirms the safety of the egg that I will plate up. When using British Lion I know that it is reliable and safe, which is so important as eggs are used so often in cooking. So many checks are carried out with those eggs, so I can be sure when using British Lion I uphold safety when serving to my customers, which is extremely important.

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ISSUE 34 / On the plate

What is your favorite thing about being a chef?

I love watching people enjoy my food.

Nothing beats that feeling!

What plans do you have for the next 10 years?

I am quite happy with what I have achieved so far. I have two restaurants in Margate and Ramsgate and my current goal is to continue as things are and maintain the high standards we are known for. If the opportunity arises then I might consider expanding again.

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ISSUE 34 / On the plate

Digging for victory

Three chefs have been shortlisted as finalists in the Oliver Kay National Vegan Dish of the Year 2020, and will now cook off their recipes for a panel of industry judges to decide the overall winner.

Running for the first time in 2020, the competition organised by fresh fruit and veg specialist Oliver Kay Produce challenged chefs to create a new dish to appeal to the growing number of vegan customers eating out. It aims to find recipes with a strong appeal to customers looking for enticing vegan dishes, as well as to inspire hospitality businesses to create profitable vegan menus.

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Jane Aukim, marketing manager for Oliver Kay Produce says: “We had some great entries for the competition, and it was a tough process to narrow it down to our three finalists. It will be very interesting to see them put through their paces at the final.”

Confirmed judges include: •

• The shortlisted finalists will now prepare, cook and serve their recipe for the judges at the cook-off final, to be held at Oliver Kay Produce’s development kitchen in Bolton, on Monday 30 March. The final will also include a short Mystery Box challenge inviting entrants to prepare and serve a starter or dessert from a selection of fresh produce provided

by Oliver Kay.

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Adam Leavy: Semi-finalist in MasterChef the Professionals 2013, and head chef at Alvarium in Manchester’s Northern Quarter, which specialises in vegan small plates; Tony Naylor: Food and drink columnist and feature writer for The Guardian, BBC Good Food. and other titles; Day Radley: International professional chef, food writer and founder of The Vegan Chef School in London.

The prize on offer to the overall winner incudes a UK city break for two, including a dinner booking at a leading vegan restaurant. the shortlisted recipes, credited to their creators, will be featured in a national marketing campaign.

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ISSUE 34 / On the plate

The three finalists are:

John Boddice

Yuhan Li

Sunil Varma

Head chef at Roccos Italian kitchen, Tickhill, Doncaster, part of a small group of family run independent Italian restaurants. His shortlisted dish is Wild Nettle Agnolotti. A chef for 22 years, John is a passionate gardener and his recipe uses ingredients grown in his garden. He says:

A Level 3 student in his final year at Westminster Kingsway College who also works part-time at Japanese restaurant Koya City in London.

His shortlisted dish is Deconstructed Cauliflower. He says:

A head chef with contract caterers Bartlett Mitchell in London. His shortlisted dish is Broccoli Shank with Black Beans and Ginger. Sunil has been a chef for 24 years, and is also a DJ. He says:

“I like the sustainability of this dish, as there is no waste with all parts of the cauliflower used. It is full of different textures and flavours. I enjoy devising vegan dishes as it really challenges your creativity.”

“I like the playfulness of the dish, it is fun and draws flavours from a naturally vegan cuisine.”

“I love the super seasonality of the dish, which uses produce grown in my garden. It is a full, flavourpacked dish.”

Finalists will receive a hamper of products from the Plant Based Collection, a new range of premium vegan ingredients available through Oliver Kay Produce. For more details see www.oliverkayproduce.co.uk

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Food News HEADLINE

Retail egg sales have grown by more than 50% since 2008, according to the latest data issued

by British Lion eggs.

Following thirteen years of growth, research shows that 2019 sales volume rose by 3.4% on the previous year, to 6.6bn eggs, equating to additional sales of around 220 million eggs. Eggs sales value also saw positive growth of 2.5% in 2019, to a total value of around £942 million.

With the nutritional benefits of eggs helping sales to skyrocket in line with the trend for healthy eating and meat reduction, all consumer demographics are buying more eggs. However, growth is primarily being driven by shoppers aged 18-44, who ate an average of 249 eggs per household in 2019, which is up 61% since 2008.

The growth from shoppers with larger households with children is a continuing trend and shows families remain crucial to volume growth.

Andrew Joret, Chairman of the British Egg Industry Council, said: “Retail egg sales have grown year on year for more than a decade, growing by 50% since 2008, which is phenomenal for an established market with such high penetration. Eggs are now much more than a staple fridge item for all consumers as they seek healthy meal solutions. Sales have remained positive this year too, with the latest four-week volume and value figures showing growth of 4.8% and 1.4%, respectively.

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“Consumer confidence in eggs is strong, bolstered by the FSA advice that runny eggs are safe for vulnerable groups, so long as they are Lion. We have high expectations for the year ahead, driven by our £1m marketing campaign which will continue to deliver the health, safety, taste and convenience messaging that makes eggs so appealing to consumers across the nation.’’

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ISSUE 34 / Tools of the trade

Cinders barbecues – the power for success

If it’s time to invest in a commercial barbecue delivering on all of your expectations, buy wisely. Do you want to be changing your barbecue every couple of years or would you prefer equipment with a healthy lifespan, a proven design and full commercial warranty?

The Cinders ‘Classic’ has exceeded customers’ expectations for decades, due to its unique, patented and unequalled stainless steel grill-top design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point.

Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in less than five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal selfcleaning too, removing the odious chore of post-barbecue clean-down.

The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

With an optional flat griddle to provide a vegetarian or vegan cooking ‘zone’, or all-day breakfast, plus optional pan-support accessory to keep pre-prepared food warm, the Cinders ‘Classic’ is every griller’s gem.

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ISSUE 34 / Tools of the trade

EQUIPMENT

Artificial intellegence Convotherm develop world-first innovation with artifically intellegent combi ovens.

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ISSUE 34 / Tools of the trade

Leading the way Global combi oven manufacturer, Convotherm, is once again leading the way with pioneering product developments as they unveil the industry’s only artificially intelligent range of combi ovens, powered by ConvoSense.

This groundbreaking development of product recognition and automatic program controls will help ensure a marked increase in process reliability and food quality, without the need for an operator to press a single button.

In fact, the only aspect of manual work that the operator needs to do with a ConvoSense combi oven is to place a tray full of identical food items into the oven, shut the door, and wait for the ConvoSense’s finely balanced algorithms to take control of the entire cooking process.

Functioning in a similar way to the human brain, the unique algorithms of ConvoSense are formed by three elemental capabilities: Recognition, Understanding and Acting – elements, which together, allow ConvoSense to achieve groundbreaking automatic cooking abilities.

The recognition element of ConvoSense is achieved through a highly sensitive optical sensor which scans each individual load as it is inserted into the oven, whilst the understanding element is achieved through prior customer-specific intelligence training which allows ConvoSense to identify each type of load in real time. Finally, the acting element of the ConvoSense

refers to its active assistance system whereby it automatically chooses the appropriate cooking program depending on the type of size food items, and if necessary, instantly warns of inadmissible mixed loads.

Having spent decades developing this complex technology, Convotherm is delighted to have achieved a market first as Steve Hemsil, Sales Director – UK & Ireland, Welbilt, enthuses: “We are delighted to be breaking waves within the catering equipment industry with the launch of ConvoSense.

With this newly developed combi oven technology, not only will operators be able to achieve consistent quality more efficiently and more reliably than ever before, but it will also help to reduce human errors, minimise wastage and ultimately speed up further turnaround time in the kitchen!”

Also scoring in terms of sustainability, ConvoSense’s revolutionary assistance system automatically selects the optimal cooking program with as little energy and water consumption meaning operators can not only reduce operating costs, but help protect the environment too.

Launching in the UK in 2020, ConvoSense models are ideally suited for restaurant chains and supermarkets that are not only looking to ensure food consistency across their sites, but are also looking to reap the extensive benefits of artificially intelligent catering equipment.

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ISSUE 34 / Drinks News

Certainty… in every glass Accolade Wines, the UK’s number one wine company, has announced it will be globally investing over £5m behind Hardys, the UK’s biggest wine brand, with a new strategy and creative campaign launching first in the UK from March.

The campaign, ‘Certainty in an Uncertain World’, will champion Hardys quality and heritage through in-store activity, digital advertising, social media and PR with a £2m spend behind the brand in the UK in the first 6 months.

The new platform marks a milestone for Hardys as it moves into its second decade as the UK’s number one wine brand which delivers £115m more in value to the category than the number two competitor brand.[3] “Hardys has dominated the UK market for over a decade and its unrivalled success is testament to the brand’s relentless desire to produce quality wines at every price point,” says Caroline Thompson-Hill, European Marketing Director for Accolade Wines. ‘’We have built on these foundations to create a unified global approach across our high performing Hardys portfolio to elevate our brand from the crowd and reflect its visionary outlook with quality at the heart.”

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Hardys was launched by Thomas Hardy in 1853 against a backdrop of global uncertainty. This was the inspiration for the new creative theme which guarantees certainty in an uncertain world. “This bold positioning is a worldwide declaration of the confidence we have in Hardys which has won over 9000 global awards and over delivered against the competition for decades,” adds Thompson-Hill.

As part of the through-the-line campaign, Hardys will offer consumers a no questions asked ‘money back guarantee’ which will be communicated across brand activations at point of purchase, through digital advertising sites at high footfall public areas and driven through social and traditional media channels. Other themes will tap into motivating consumer occasions such as world events, sport and gifting.

Hardys has also unveiled a packaging update which is being rolled out across the range including consumer favourites Hardys VR, Hardys Crest and Hardys Stamp. The design will premiumise and unify the portfolio with

strong and consistent visibility for the Hardys logo and crest on every bottle in the portfolio featuring the brand’s distinctive black and gold colourways.

Ade McKeon, Regional Managing Director Europe, says: “Hardys is at the forefront of the UK wine market and has secured its status with pioneering wine making and consistent marketing.

We take no one bottle sold for granted and we have a passion to delight every consumer with every sip of our wine.

“At a time when the world feels uncertain, we know that we can offer a guarantee that Hardys quality will never let you down. We are so certain that we will provide a refund to any consumer that isn’t completely satisfied.

It’s a bold statement in a bold creative and it’s fitting for a brand that has always set the standard.

“Our significant investment will promote Hardys enduring and popular benefits to drive consumer demand. Hardys delivers the trade strong incremental sales and profit through the portfolio which offers wines at every price point for any occasion,” adds McKeon. www.ontradeprogress.com

Drink Responsibly. Drinkaware.co.uk

DISTRIBUTED BY SPIRIT CARTEL info@spiritcartel.com @SpiritCartel

ISSUE 34 / In the mix

Black Out

Scapegrace Black, a naturally black gin from New Zealand, is being launched in the UK, joining Scapegrace Classic and Scapegrace Gold in the portfolio distributed by Hi-Spirits.

The latest premium gin from the awardwinning Scapegrace distillery in New Zealand, Scapegrace Black uses a unique collection of natural extracts to achieve its deep black colour, which strikingly changes to shades of red and purple when mixed with tonic.

Hi-Spirits is focusing on premium bars as the core market for Scapegrace Black, with its unique visual appeal and distinctive flavour bringing a new dimension to cocktails and mixed drinks.

The natural botanicals include aronia berry, as well as saffron, pineapple, butterfly pea and sweet potato.

Each of the extracts is distilled at precise temperatures in a defined sequence in order to create the unique black colour.

Poppy Croft, Hi-Spirits marketing manager, says “we’re delighted to be bringing Scapegrace Black to the UK after its successful launch in New Zealand last year. Scapegrace has always challenged perceptions of gin, and Scapegrace Black offers gin lovers something genuinely different on the back bar.

On the palate the black gin is fullbodied, with a menthol like crispness, which is naturally chilling and fresh with a hint of spice. The finish is long-serving, with naturally candied, tropical yet earthy flavours.

“As well as its unique, complex flavour, the burst of colour when the black gin is mixed with tonic makes it a memorable serve for customers.”

Just six months after its launch in September 2019, Scapegrace Black has become New Zealand’s fastest growing gin SKU and is the second best-selling flavoured gin in the market.

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Scapegrace Black has an ABV of 41.6%, with an RRP of £35 for a 70cl bottle. It will be available in the UK from April.

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.

New Range HEADLINE

Artis introduces new stemware to its roma 1960 collection Leading UK distributor of table and glassware, Artis®, has added to its best-selling vintage style Roma 1960 glassware collection with the addition of five elegant new stemware pieces and a rum tumbler. The collection is manufactured by top Italian design house, Luigi Bormioli.

ROMA 1960 A distinctive feature of the Roma 1960 collection is its cross-hatched design to the lower part of the bowl, which is on trend for today’s bars and restaurants. The new introductions are a wine cocktail spritz glass, gin goblet, flute, cocktail coupe, fizz and rum tumbler.

The collection is made using Luigi Bormioli’s patented SON.hyx process, imparting an exceptional clarity and brilliance whilst, at the same time, having exceptional resistance to mechanical and thermal shock. It is manufactured to retain its good looks up to 4,000 glasswasher cycles. All stemware in the collection has a patented Titanium Reinforced anti-abrasion treatment, which delivers an enhanced hardness and resistance to abrasion and breakage. These new additions join the existing lines in the collection – martini and margarita glasses and four different styles of tumbler.

The full Roma 1960 collection, now numbering

12 pieces in all, features in the Artis 2020 illustrated price list along with a myriad of glass and tableware ideas.

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This may be viewed online at: www.artis-uk.com/downloads.

For your own personal printed copy call 020 8391 5544.

www.ontradeprogress.com

one

I n t e r i o r s

ISSUE 34 / Renovation nation

Sprucing Up RENOVATIONS

A new season brings about not only a new menu, but a new look and feel for a venue; we explore what renovating could mean for you.

Delifonseca Now is the perfect time to get renovating. With the busy Christmas season firmly behind us, and summer around the corner, spring is the perfect time to spruce up your venue with some renovations. While readers may consider renovations to be the entire overhaul of your venue (and while it can mean that), renovations can also be small and particular; anything from changing your furniture to giving the venue a new lick of paint.

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One such restaurant underwent a stunning full renovation of their venue – Delifonseca. The award-winning restaurant moved away from a darker interior and spruced up their venue; fully embracing a ‘brighter and lighter’ mode.

“The clever use of dark aubergine panelling and controlled ‘scene’ lighting transforms the restaurant into a more intimate feel in the evenings.

The separate bar area allows a more extended guest visit with pre and post dinner drinks now an option.

Candice Fonseca, proprietor at Delifonseca, said: “The recent renovation of our site allowed us to double our covers and take it up to a 100-capacity space. We wanted to create an extension that delivered drama with high angled ceilings and natural lighting for daytime dining and a south-facing al fresco area which would be perfect for those warmer months.

“We now have a spacious kitchen to provide our chefs with a muchimproved workspace to train apprentices looking to embark on a career in the field, we hope this will have a real impact on the local hospitality scene.”

www.ontradeprogress.com

ISSUE 34 / Renovation nation

Fancy Hanks Restaurants that take décor inspiration from the food they serve are at the pinnacle of design. Fusing food and fashion, these restaurants tend to offer a whole unique experience. Such does York’s Fancy Hanks, the ‘feel good’ restaurant that is inspired by America’s Deep South, with a ‘roadtrip’ menu of delicious cocktails.

With murals on the walls and great music blasting, an ambient, truly American, atmosphere is created.

“York is a superb place to run a restaurant, with the finest dining scene outside London, and we’ve learned a huge amount from running Cut & Chase, which has given us the confidence to try a completely new direction with Fancy Hanks – and allows us to indulge our passion for great food and cocktails but in a less formal environment, and bringing something new to the table,” says Wes Taylor, one of two brothers behind the business’ success.

“We spent our childhood in the Southern States of the USA, and love the food and joie de vivre you find in places like Florida and New Orleans – an unhurried pace of life – and that’s what we want to bring to Fancy Hanks, introducing dishes like slowcooked gumbo and jambalaya, alongside delicious fried chicken.”

Indeed, the brothers have injected far more of their personality into the new bar and kitchen, with an aim to spend more time front of house rather than hidden in the kitchen.

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LUXURY OUTDOOR FURNITURE www.sky-linedesign.co.uk

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info@sky-linedesign.co.uk

ISSUE 34 / Beer

DRINKS

Krombacher Unveils Brand Refresh Germany’s leading premium beer brand Krombacher has unveiled a stylish new label and sleek bottle design for its packaged range of brewed-at-source beers.

The new Krombacher bottles are modern in shape, with distinctive embossing and high-quality labels to reflect the brand’s premium credentials.

The changes will see the Krombacher Pils, Weizen, Dark, 0,0% Pils and the Non-Alcoholic Weizen all refreshed with the new bottles and packaging.

With a deep respect for nature and its people, the Krombacher beers have been produced exclusively in the small town of Krombach, nestling in the beautiful Siegerland Hills of Westfalia, central Germany since 1803.

Adhering to the German Beer Purity Law of 1516 (Reinheitsgebot) but relying on artistry, experience and above all passion, Krombacher’s 55 Master Brewers ensure no corners are cut in their pursuit of perfection.

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Combining time-consuming methods of the traditional German brewers with state-of-the art technology, the brewery only uses the best, 100% natural and wholesome ingredients.

This includes the finest two-row summer barley, Siegel hops from Hallertau and the brewery’s own specially cultivated Krombacher Pilsner Superioris yeast, which is used in one brew only.

For the precious water, Krombacher beers benefit from the local Felsquellwasser® found in 48 wells within 3km of the brewery. The special water is naturally soft and low in mineral content and isthe only water ever used to brew Krombacher beer, providing the beer with its unique, recognisably refreshing, pure and crisp taste.

www.ontradeprogress.com

ISSUE 34 / Beer

Commenting on the brand refresh, Stephan Kofler, Krombacher’s UK & Italy Sales & Marketing Director, said:

“We’re delighted to refresh the brand and roll out the new packaging ahead of a big 2020. It will help provide strong visibility and presence on-shelf and will reinforce the premium nature of our products. With the brand continuing to see year-on-year growth in the ON-Trade and OFF-Trade, we believe the new packaging will connect with consumers and in turn help us to grow our audience in the UK.”

The proudly independent, family-run brewery has achieved consecutive year-on-year double-digit UK sales growth since 2012 with over 300 draught taps now in operation in the UK. Success in the ON-Trade for its comprehensive draught, bottle and can offering, plus it’s low/no alcohol range, has also bolstered OFF-Trade sales with the brand now listed in Booths, Bargain Booze, Majestic, Morrisons, Ocado and Tesco.

Krombacher is imported into the UK by Morgenrot and Oakham Ales.

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ISSUE 34 / Beer

Crystaltech improves water hygiene Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation.

Crystaltech has the technical resource to detect even the most obscure glass and dishwashing issues.

As the UK’s only specialist warewasher maintenance company, Crystaltech uses the latest, most reliable on-site test equipment which can detect bacteria from a specific water source. As well as the hygiene implications, the presence of high levels of bacteria in water can affect wash results, leading to problems such as flat beer from using contaminated glasses.

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“We are always on the look-out for innovative technologies to assist our services and, investment in new test equipment has enabled our engineers to locate the source of water issues quickly and fix the problem with minimal disruption to the customer.

Many water treatment companies only look at the quality of the water and not bacterial levels. Our onsite test provides results in minutes, removing the lengthy process of sending samples to a test lab,” comments Derek Maher, MD of Crystaltech.

Now known as 3M™ Clean-Trace™ Water Plus - Total ATP (AQT200), the test is designed to rapidly assess equipment sanitation processes and the efficiency of Clean In Place (CIP) procedures by the improved, more accurate detection of organic contamination from microbial or product residues. The test gives an objective indication of cleanliness in water samples in seconds and provides the ability to gain more consistent and reliable results, providing greater confidence in hygiene monitoring procedures.

www.ontradeprogress.com

ISSUE 34 / Beer

The Issue

The Solution

Flat Beer at a Busy Central London Pub.

One option to resolve the problem would have been to chlorinate the water system but this would have meant that the pub would have to close during the process and would lose trade. Another option was to use a Reverse Osmosis (RO) system developed by Crystaltech which not only removes minerals and salts but also bacteria. Crystaltech installed the RO system on one month’s free trial and the bacteria levels were significantly reduced from 236RLU to 3RLU (150 is the maximum acceptable limit). The effect was an immediate resolution to the problem of flat beer, chemical usage was reduced by 70% - enabling lower wash temperatures, and the cleanliness of the glasses is now, near perfect.

Crystaltech was called in to investigate and solve the problem of flat beer from using a glasswasher in the upstairs bar of a central London pub. The issue was more complex than many call outs as the glasswasher in the basement bar presented good results, and the lager held its head, and yet the moment glasses were washed in the machine upstairs the beer went flat. All of the usual processes to determine the problem were carried out but pinpointing the cause was proving difficult.

Using the Rapid Hygiene testing equipment the Crystaltech engineers were able to swab the dry glasses for levels of bacteria with test results revealing no cause for concern.

However, the problem of flat beer appeared to be worse the more recently that the glasses had been washed. Further 3M water quality test swabs and samples taken from the water supply to the upstairs glasswasher were found to have a high level of bacteria.

This finding explained why the problem was worse immediately after the glasses had been washed. As a precaution for the customer, a test was also carried out on the water supply to the taps used for salad washing and to the ice machine as well as various other points around the pub, all of which were well within acceptable levels of contamination.

“We were really impressed with the meticulous determination of Crystaltech to fix our problem with flat beer. Not only did they find the source of the problem but came up with a solution that will save money in the long run and one that did not impinge on the daily running of the pub” commented Pub Manager, Gareth.

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ISSUE 34 / Legal

LEGAL STUFF

Night-time economy schemes offer real benefits

Ever thought about joining a night-time economy scheme such as Best Bar None (BBN), but haven’t? Time to jump aboard.

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www.ontradeprogress.com

ISSUE 34 / Legal

Looking at the benefits There are tangible benefits to be had from joining – such as a 30% late night levy reduction in London’s Tower Hamlets – with friendly rivalry among participating venues driving up standards.

Although run by councils, and involving police and local stakeholders such as environmental health officers, BBN schemes foster ‘collegiate competition’, with premises that win regional and national BBN awards becoming role models; having their ideas, safety measures and standards adopted by others.

When applying for license extensions, members are often viewed favourably by licensing authorities and the police; while anecdotal evidence suggests students and their parents are reassured when towns and cities have active schemes in place.

Piloted in Manchester in 2003, BBN is now found in 75 UK towns and cities, but it’s far from the only such initiative.

National Pubwatch, established in 1997 to support existing Pubwatch schemes and encourage new ones, aims to ‘achieve a safe, secure and responsibly-led social drinking environment in all licensed premises throughout the UK, and thereby reduce alcohol-related crime’.

Relative newcomer Purple Flag ‘aims to raise standards and improve the quality of our towns and cities by incorporating all aspects of evening and night-time economy management into a comprehensive framework for local partnerships to aspire to’. Local schemes are popular, too, including Sheffield Unight, which sees the city’s night-time community achieve common goals ‘by working together and supporting each other’. And Sheffield was named best overall scheme at the annual BBN awards, presented last month at the House of Lords.

Whichever scheme you choose, we’re confident you’ll reap benefits.

Chris Grunert A partner at leading licensing firm John Gaunt & Partners.

Visit: www.john-gaunt.co.uk

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ISSUE 34 / Beer

It’s in the Can!

Bob Pease, CEO/President of the Brewers Association the not-for-profit trade association representing small and independent American craft brewers, looks at the growth of cans and what it means for the on trade

In the States, packaging trends over the last few years have shown an inexorable shift towards cans at the expense of bottles. Cans continue to gain share but this is not being driven by a particular brewery size any more.

Data suggests that in early 2020 we’ll see cans/bottles sales cross for the first time and they won’t cross back again during the year making 2020 the first year cans have outsold bottles in American craft beer distribution. How does this impact the UK on trade…..

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More and more members of our Export Development Programme are available in cans in the UK. It’s easy to see why – they are easier to transport being lighter, more ergonomic and more costs-effective, they are infinitely recyclable and they offer the full 360 degree marketing wrap. Cans effectively block light and oxygen, two enemies of craft beer that degrade freshness and quality.

Stocking a range of creative and experimental styles in cans (and keg, obviously) will help your establishment stand out, increase choice and stimulate demand from your customers.

There’s no doubting the success of the American craft beer industry in just a few decades and one of the key reasons for its success is proximity to the freshest examples of highly sought-after hop varieties.

By visiting the hop fields themselves American craft brewers are able to develop flavour profiles in beer that are difficult to match without the same level of control. Combine quality and a freshness of raw materials with brewing expertise and you’ll understand why American craft beer is renowned for quality the world over, borne out by the number of medals and top honours it wins at high profile international beer competitions.

www.ontradeprogress.com

Low noise, energy-eďŹƒcient

cellar cooling and CONDITIONING

Hubbard produces a complete range of refrigeration systems for all types of beer and wine cellar. These include highperformance systems as well as cost-eective and reliable refrigeration, for the pub tenant or the largest pub operator.

to reduce the need for cellar conditioning, and the Hubbard HR Heat Recovery unit that captures waste heat produced by cellar conditioning compressors and condensers, converting it into a viable source of hot water for heating or washing.

Additionally, Hubbard also produces two money-saving units, the Hubbard ATU Air Transfer Unit which circulates cool exterior air into the cellar area

t: +44 (0)1473 890522 e: enq@hubbardproducts.com

w: www.hubbardproducts.com

When only the best is good enough

The new GIGA X8

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

Ideal areas of use: 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

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com