CLH Digital - Issue #262

Spring Sunshine Boosts Pub Sales as Hospitality Sector Eyes Crucial Summer Trade

Welcome to the latest issue of CLH Digital

SUNSHINE, SPRING BANK HOLIDAYA PERFECT COMBINATION FOR THE SECTOR

There’s no denying it—it’s good news, and in our sector, we take that wherever we can get it.

The latest report from CGA by NIQ and the Coffer Group makes for welcome reading: March's sunshine gave the nation's pubs a much-needed sales boost, with like-for-like sales increasing across the board.

You can read the full breakdown here, and yes, there are “winners and losers,” with some segments of the sector still feeling the pinch.

But we’ll take growth any day—especially when it's fuelled by something as simple and powerful as the great British sun.

As I write this from Bournemouth town centre, I can see firsthand the positive impact the weather is having.

The seafront has been buzzing all week, and there's a real sense of vibrancy in the air. All of it underscores something we've been saying for years—hospitality thrives when the environment is right, and that includes both the weather and the legislative landscape.

That brings me to a point raised by Night Time Economy Adviser Sacha Lord, who’s again showing why he’s such a vital voice in our industry.

His call to fast-track pavement licensing couldn’t be more timely. It’s time we caught up with our European neighbours, who’ve long embraced the joys—and economic benefit— of alfresco dining and socialising.

And personally? I’d go further. Sacha Lord probably would too, he is a tireless campaign-

er for the sector a breath of fresh air keeping up the pressure on yet another government which takes hospitality for granted.

Pavement licenses are just the tip of the iceberg. We’ve still got work to do on VAT, duty, and business rates—issues we’ll save for another day (but not too far down the line, I promise).

Meanwhile, over at our sister title THE CARER, we’re receiving a heart-warming stream of stories about VE Day celebrations.

Care homes across the country are pulling out all the stops to honour those who “played their part,” and we’d love to see the hospitality sector join in.

So, what will your venue be doing on May 8? Please let us know and we’ll be delighted to share your celebrations with our ever-growing audience—112,722 unique visitors in April alone!

So here’s to a busy, sunny, and profitable bank holiday weekend. The public is out, the mood is good, and for once, the news is on our side. Let’s make the most of it.

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter for all the latest news delivered directly to your inbox.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

EDITOR

Peter Adams

Spring Sunshine Boosts Pub Sales as Hospitality Sector Eyes Crucial Summer Trade

(CONTINUED FROM FRONT COVER)

Overall, the sector’s total like-for-like sales fell by 0.6%, continuing a subdued start to 2025, which has included a 1.3% drop in January and only marginal growth of 0.1% in February. The comparison to 2024 is further skewed by the timing of Easter, which boosted March sales last year but fell in April this year.

MARGINAL RISE

Other segments of the on-trade fared worse: bars posted a significant 9.2% drop in sales, continuing a prolonged period of decline, while onthe-go outlets saw only a marginal rise of 0.1%. Total sales across all channels, including newly opened venues, were up by 1.8% year-onyear—still trailing behind March’s UK inflation rate of 2.6%.

London led regional performance, with venues inside the M25 seeing a 1.1% year-on-year increase in sales, attributed to better weather conditions in the south. Outside the capital, however, trading fell by 1.1%.

Karl Chessell, Director – Hospitality Operators and Food, EMEA at CGA by NIQ, commented:

"It’s clear that patchy consumer confidence is compromising spending in hospitality. However, a bright March for pubs suggests people are still going out in good numbers, especially when there are special occasions to celebrate. With costs rising again this month and broader economic challenges persisting, the trading environment is likely to remain tough as we head into Q2."

Saxon Moseley, Head of Leisure and Hospitality at RSM UK, added:

"Record-breaking Spring sunshine gave pubs a welcome boost in March—a rare positive in an otherwise disappointing quarter. With tax increases now taking effect, many operators are bracing for a more difficult April and beyond. Without urgent support, the sector is likely to see more site closures and insolvencies."

PAVEMENT LICENSING

As temperatures soar towards 28°C in what could be the warmest week of the year so far, Sacha Lord, Chair of the Night Time Industries Association, addressed MPs in Parliament this week to urge immediate reforms to pavement licensing procedures to help the sector boost alfresco sales.

Lord, a long-time campaigner for the hospitality industry, warned that delays and red tape around outdoor licensing are throttling businesses just as warm weather boosts demand.

His intervention follows data from brewery JW Lees, which reported a 49% surge in trade at pubs with beer gardens during hot days this month.

“PERFORM BETTER”

Speaking at the All-Party Parliamentary Group (APPG) for the Night Time Economy, Lord said: "We have overwhelming evidence that pubs with outdoor spaces to eat, drink, and socialise perform better than those without, yet there are still barriers preventing venues from accessing these opportunities. We must ease the red tape that is hammering our pubs, bars and restaurants at the very moment they should be thriving." Lord called on MPs to push local authorities to streamline and fast-track outdoor licensing approvals, warning that failure to act could stifle the sector’s recovery during the critical summer months.

MAY BANK HOLIDAY OPTIMISM

With the May Bank Holiday weekend upon us, many in the industry are hoping to replicate the success of last year, when Barclaycard data showed that May 4th, 2024, marked the biggest trading day of the year for pubs, bars, and clubs. With more sunny days forecast and consumer appetite for al fresco drinking and dining rising, operators are optimistic about a bumper weekend ahead.

Supporting Men’s Mental Health in Hospitality

By Jason Mayglothling, General Manager, Billesley Manor Hotel & Spa (www.billesleymanor.com)

With Men’s Mental Health Week taking place from 12th - 18th May, I’ve been reflecting on the importance of mental wellbeing across the hospitality sector and particularly on the experiences of men working within it.

Hospitality is a fast-paced, people-focused industry, and like many, I take great pride in being part of it. However, the nature of the job can come with pressures - long hours, seasonal intensity and the emotional energy that goes into delivering great service. While those challenges affect everyone in the sector, men often find it harder to speak up when they’re struggling.

There’s still a tendency, in some parts of the industry, to quietly ‘get on with it’ rather than open up. While that mindset may come from a place of resilience, it can also prevent important conversations from taking place and stop people from accessing support when they need it.

At Billesley Manor, we’re trying to take a proactive and supportive approach. That includes offering access to confidential staff support services, building regular wellbeing

conversations into our management routines and providing training for team leaders to help them feel more confident spotting the signs when someone may need help.

It’s not about overhauling everything - it’s about recognising that small, consistent changes can help create a workplace culture where people feel able to be honest about how they’re doing. And that’s important not just for individuals, but for the long-term sustainability of our teams and our sector.

There is still work to do across hospitality when it comes to normalising these conversations, especially among men. But with more businesses prioritising wellbeing and opening up space for dialogue, we are moving in the right direction.

My hope is that this year’s Men’s Mental Health Week acts as a prompt for others in the industry to reflect on how they’re supporting their teams - and whether more could be done to create an environment where everyone, regardless of role or background, feels supported.

10 Industry Leaders To Be Awarded Master Innholder Status

The Master Innholders has announced that ten industry-leading hotel professionals have been awarded the prestigious Master Innholder status following this year’s rigorous application process.

Founded by the Worshipful Company of Innholders, the award recognises individuals who have demonstrated exceptional leadership, influence, and dedication within the hospitality industry.

Each recipient has shown a strong commitment to upholding best practices, driving industry standards forward, and inspiring both peers and the next generation of hospitality talent.

THE NEWLY APPOINTED MASTER INNHOLDERS ARE:

• Alex Caetano, General Manager, Park Plaza County Hall

• Chris Eiglaar, Managing Director, The Belfry Hotel and Resort

• Caroline Gregory, Owner – Director, The Lovat Hotel

• Raphael Herzog, General Manager, De Vere Tortworth Court Hotel

• Barry Makin, General Manager, Cromlix

• Nitin Ramtri, General Manager, The Caledonian Edinburgh

• Rory Slater, Managing Director, Como Hotels & Resorts London

• Luca Virgilio, General Manager, The Dorchester

• Darren Walsh,

• Wallace Vincent, Past Executive Secretary, Master Innholders

The award will be made by the Master of the Worshipful Company of Innholders at a special Court presentation prior to dinner at Innholders’ Hall on 3 June.

Commenting on the new Master Innholders, James B. Clarke MI, Chair of the Master Innholders said: “Each of our new Master Innholders have shown overwhelming passion and dedication for hospitality and are making valuable contributions not only to their own hotels, but to the industry as a whole.”

“It has also been incredibly rewarding to witness the breadth of hotel types and locations represented by our Master Innholders this year. From serene country estates in the Scottish Highlands to dynamic urban properties in cities like Bristol and London, this geographic and operational diversity enriches our collective expertise.”

“By welcoming hoteliers from across the UK and from varied professional backgrounds, we ensure that the perspectives within the Master Innholders are both broad and inclusive – reflecting the full spectrum of excellence in our industry.”

The ten successful candidates will now take part in the organisations effort to inspire and encourage the next generation of hotel professionals through education and mentoring while also influencing standards extending professionalism within the industry.

Cluster General Manager, Leonardo Hotels

Hospitality Insolvencies Down But Remain Historically High

Company insolvency statistics show accommodation and food services insolvencies were down 11% from 3,829 in the 12 months to February 2024 to 3,405 in the 12 months to February 2025.

Insolvencies in the sector fell 20% to 271 in February 2025, compared to the same month last year (339). However, they remain historically higher than pre-pandemic levels.

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “It’s encouraging to see hospitality insolvencies down on last year, but they remain historically high when compared to pre-pandemic levels, suggesting this elevated level of insolvencies is the new normal for the industry.”

“In recent years, we’ve seen less viable businesses in the hospitality sector either exit the market or undergo restructuring, meaning only the more resilient operators are left. While the industry is still losing a large number of businesses each month, naturally, these numbers should start to fall as less viable brands close up shop.”

“Operators are facing significant economic and geopolitical uncertainty which is weighing heavily on consumer confidence. This, combined with April’s rise in employment costs, means it could be a challenging few months to come. Hospitality trade continues to be particularly weak, as consumers are opting to increase spending on retail rather than dining out. However, with the warmer weather making an appearance and real wages continuing to climb, it’s hoped the sector can enjoy a strong summer of trading to see it through the various headwinds.”

Stephen Goderski, Partner at restructuring and insolvency firm PKF Littlejohn Advisory said: “According to the latest government statistics for Q1 2025, the number of registered company insolvencies across the UK has reached 1,992, reflecting a fall of 2% compared to February 2025.”

“Throughout the first quarter, the UK economy continued to face a series of domestic challenges, exacerbat-

ed by broader global instability and the actions of a hugely unpredictable US administration.”

“Inflation remains a significant issue, exerting pressure on purchasing power and complicating the financial environment for both consumers and businesses alike. The Consumer Prices Index (including owneroccupiers’ housing costs) rose by 3.4% in the 12 months to March 2025, down from 3.7% in February. This slight easing is welcome, but the overall economic landscape remains precarious. Businesses continue to face enormous pressures, and the mood music from the US is obliging many companies that rely on international trade to re-assess their future credit and operational strategies.”

“Despite living ‘in interesting times’, and perhaps counter-intuitively, insolvencies have fallen. The fall, however, does not especially suggest a trend, and many companies are still under pressure, although there will always be businesses which can turn uncertainty to their advantage. For the rest -as well as managing inflation, increased employers’ National Insurance Contributions, higher minimum rates of pay and rising borrowing costs – cash management is key and that means customers paying regularly and on time. Boards have to ensure that every aspect of the business is functioning at near optimum level. For example, poor credit control leads to cash flow issues and slippage in the payment of suppliers, which can lead to supply issues. This can quickly become a slippery slope.”

“Uncertainty is the biggest ongoing threat, especially to those businesses seeking investment. Boards need to be agile and maintain options. It remains to be seen whether the government’s economic strategy will provide stability and economic growth, or whether further economic shocks will spiral into a recession.”

“So while a fall in insolvencies is always welcome, it may be a false dawn. For those businesses starting to experience cashflow issues, it is imperative that boards demonstrate their oversight by seeking early professional help. There may well be opportunities which will need to be explored but a responsible board will also prepare for the worst with robust contingency planning.

Scottish Government Urged To Address Pubs Business Rates

The Scottish Beer & Pub Association (SBPA) has called on the Scottish Government to commit to changes to Non-Domestic Rates (NDR) for hospitality businesses in the upcoming Programme for Government.

The outdated, current system unfairly penalises pubs charging them more to comparable premises. The UK Government are in the process of adapting business rates to deliver a fairer system, but Scottish Government currently have to no plans to do something similar.

Commenting, CEO of the SBPA Emma McClarkin said: “The ratings system now entirely out of date and urgently needs permanent reforms to help protect pubs and the wider hospitality sector.

“The changes being brought forward in England are long overdue and will go some way in addressing the current imbalance. Without some similar changes in Scotland, our pubs and bars will, once again, be put at a disadvantage, meaning less investment in our towns and cities, less tax revenue, and fewer jobs.

“The sector is facing a number of challenges at the moment, from sky-rocketing cost increases to further regulation.

Unfortunately, some are no longer able to make things work, and key community assets lost.

“We really hope that the First Minister can give the whole sector a boost by announcing that Scottish pubs won’t be left behind.”

Serving Up A Full Payments Menu: Why Diversification Encourages Loyalty

By Tom Essenhigh, Vice President of Retail and Hospitality at Worldpay

Dining out is never about how easy or simple paying the final bill is, nor should it. The reality is that the payment experience for diners should feel effortless and unobtrusive, allowing them to pay in the way that’s simplest for them. As payment methods continue to evolve, it is essential to maintain a diverse array of options for diners. While digital payments are gaining popularity, there remains a significant demand for cash and card acceptance. Offering choice and flexibility, along with incentives, is crucial in fostering customer loyalty and encouraging repeat visits.

CASH AND CARD REMAIN

PALATABLE BUT SO DO DIGITAL PAYMENT METHODS

Each restaurant will have a different payment set up depending on the specific needs of their diners. Getting this right will not only drive customer loyalty and revenue, but also potentially unlock a new pool of customers who prefer to settle the bill at the end of their meal using a specific payment method.

Increasingly, some restaurants are choosing to operate as entirely cashless venues, doubling down on invisible payment set ups, such as using QR-codes to make payment, and giving customers control to order and pay up through their own devices when they please. Specifically, going cashless can be a convenient option for restaurants operating in bustling locations, like train stations, where diners may prefer the speed and convenience of tap-to-pay technology. However, for most restaurants, traditional payment methods such as cash or credit and

Entries Are Being Sought

Pubwatches are being encouraged to enter the 2025 National Pubwatch Awards, sponsored by JD Wetherspoon, which recognises the work of schemes and their efforts to provide safe drinking environments.

Finalists will get to attend a prestigious awards dinner in the House of Lords on Tuesday, 21 October 2025.

The 2024 winner of the National Pubwatch Award was Chesterfield Pubwatch. The scheme, which has been running for 22 years, was recognised as an effective and forward-thinking organisation that worked in partnership with the Police and Chesterfield Borough Council.

For The

debit card acceptance is important to not alienate existing or new diners. In sit-down restaurants especially, diners will often pay towards the end of their meal, and the unavailability of their preferred payment method could result in the customer ending the meal on a sour note.

The perfect recipe for payments will include a good balance of traditional methods, such as cash and cards, alongside digital payment options, like mobile wallets, to meet varying appetites.

PAIRING PAYMENTS WITH LOYALTY

In a fiercely competitive industry, merchants will firstly stand out and secure diner loyalty by the quality of their food and service. However, it’s easy to discount how payments feed into the total experience for diners in restaurants of any kind. And once this process is perfected, merchants should explore incentives that reward loyalty and encourage diners to return.

Merchants may opt to offer points, discounts or even complimentary services to diners using certain payment methods or apps. By way of example, a restaurant may offer a free dessert to people paying through the restaurant app. Not only does this drive traffic to the app, but merchants will also gain insights on customer preferences to help the restaurant to tailor its services. Another option could be to offer small discounts or points for those paying with a loyalty card or a specific payment method such as cash or card. You often see supermarkets approach loyalty in a similar vein, where items are discounted for customers with a loyalty card or app. Ultimately these are small incentives that give back to customers, encourage them to come back and make use of the different payment methods on offer by the business.

A SIMPLE GARNISH TO SHAPE PAYMENT EXPERIENCES

Like a pinch of seasoning can transform a dish, restauranteurs need only to make small adjustments to their payment systems to drive diner loyalty and satisfaction. It starts with ensuring the availability of a wide range of payment methods from cash and cards through to digital wallets and then finding ways to incentivise loyalty through reward schemes.

National Pubwatch Award 2025

Roger Butler, Chair of Chesterfield Pubwatch, said that winning the award had raised the profile of the Pubwatch locally and enabled it to access additional funding from the police and local council to support a range of initiatives, including a new community safety officer.

Butler said: “I would encourage other Pubwatches to get involved. We didn’t think we had a chance and we won. It has been massively beneficial for us”.

Chair of National Pubwatch Steve Baker OBE said: “These awards promote good practice and recognise those Pubwatches and publicans that are working hard to provide safe and responsible drinking environments. This is a great opportunity to promote the work of a local Pubwatch scheme while receiving recognition at a national level”. He added: “We would also like to thank JD Wetherspoon for all its support for National Pubwatch and the award”.

Wetherspoon legal director Nigel Connor said: “Pubwatches only work because of the fantastic day to day efforts of their many members, but it is still important to specifically recognise those schemes and individuals which go the extra mile and provide an example to others. The National Pubwatch Award helps do that and Wetherspoon is pleased to support them for the sixth successive year”.

The application process will close on Friday, 15 August 2025.

To submit an on-line application to enter the National Pubwatch Award go to https://nationalpubwatch.org.uk/annual-pubwatch-schemes-award/

Valuation Office Agency Scrapped In Government Drive To Slash Inefficiencies And Brought Back

Into HMRC

The Valuation Office Agency will be "scrapped" and its functions brought into HM Revenue and Customs, the government has announced.

As part of the government’s drive to slash red tape, increase oversight and ministerial accountability and rewire Whitehall to be more productive and agile, the Valuation Office Agency (VOA), the arm’slength body (ALB) responsible for valuing properties for council tax and business rates, will be brought into its parent department HM Revenue & Customs (HMRC) by April 2026.

John Webber Head of Business Rates at Colliers comments, “ This is still a sad day for those in the VOA who still possess an independent mind and view”

Yesterday the Government confirmed that the Valuation Office Agency (VOA), the arm’s-length body responsible for valuing properties for council tax and business rates, will be brought into its parent department HM Revenue & Customs (HMRC) by April 2026.

This follows the Government’s review of all arm’s-length bodies and part of its “Plan for Change” reforms whereby it pledges “ to cut red tape, make savings, and improve businesses’ experience of the tax system.”

The VOA’s work supports the collection of over £60 billion in council tax and business rates each year and also provides commercial property valuation services to the public sector. When created in 1910 the VOA was part of the Inland Revenue but became a separate executive agency in 1991.

According to the Government making the VOA part of HMRC will “increase efficiency, business experience and ministerial accountability”. The Government states, “The move will improve the experience of taxpayers and businesses by cutting the time spent managing taxes and upgrading the customer experience during the transition to a reformed business rates system.”

John Webber, Head of Business Rates at Colliers said, “In reality the VOA has not been independent or arm’s length for years – and this move is just confirming what we have known- that the role has become more politicised. This is disappointing when there is a recognised and actual need for a properly independent view.”

“While the VOA has been criticised for many years, this is still a sad day for those in the VOA who still possess an independent mind and view.

Those individuals doing this role paid by HMRC will now well have their professional integrity called into question.

This is also another blow to UK plc, including retail and hospitality businesses trying to get a sensible answer on business rates. For ratepayers across the country the computer is ‘going to say no’ even louder!”

Hospitality Leaders Experience Worst Mental Health Across UK Industries

A 2025 Workforce Report commissioned by Startups.co.uk has revealed that hospitality leaders experience the worst mental health across all surveyed UK industries – 14% of hospitality business leaders report ‘poor’ mental health

Considering that just 6% of business leaders across all industries report ‘poor’ or ‘very poor’ mental health, this means Hospitality & Tourism leaders have more than double the average score. Falling close behind is the Consulting & Services sector at 9% of business leaders in this industry report poor mental health.

Business leaders reporting poor mental health, by industry:

1. Hospitality & Tourism (14%)

2. Consulting & Services (9%)

3. Finance & Fintech (8%)

4. Creative Arts & Media (8%)

5. Healthcare & Life Sciences (4%)

WHY IS HOSPITALITY THE MOST STRESSFUL INDUSTRY TO LEAD? Slow recovery post-pandemic:

• Hospitality & Tourism’s slow business recovery following the pandemic, and a pessimism for future business growth, are both likely, the report reveals, to be contributing to business leader stress in this sector.

• Just 11% of business leaders in Hospitality & Tourism say their company has already recovered from the previous five years.

Lack of business optimism:

• Hospitality leaders were also found to be the least optimistic about the future.

• 70% of hospitality firms said they were optimistic about growth in 2025, the lowest of any sector.

• This shows a dip in confidence of 10 percentage points from the end of 2023, when 80% of hospitality companies said they were somewhat or highly optimistic about the future.

Editor of Startups.co.uk, Zohra Huda, comments: “Our Workplace Report has revealed hospitality bosses are the most stressed business leaders – are we really that surprised in the wake of Brexit, lockdowns, food inflation and changing work patterns?

“Now, with the recent NIC rises coming into effect and reduced consumer spending impacting the UK’s pubs, bars and restaurants, there’s even more pressure on frazzled sector owners. Let’s hope the sun comes out for them this summer in one way or another.”

Lunch Lead The Way This Easter, New Data Reveals

Diners ditched dinner and large group bookings over Easter weekend, new insights from leading hospitality technology provider, Zonal, show.

The data shows that nearly half (44%) of all bookings made during lunchtime hours over the long weekend happened on Easter Sunday, with lunch making up 60% of total reservations on that day.

Across the four-day weekend, lunch remained the most popular time to dine on Sunday and Monday, comprising 56% of all bookings compared to just 28% for dinner.

In contrast, dinner proved to be more popular on Good Friday and Easter Saturday, making up 44% of bookings made on those days, compared to only 34% for lunch.

The data also revealed that experiences with fewer diners were favoured over larger group gatherings, with bookings for two people making up 33% of all reservations across the Easter weekend.

Tim Chapman, Chief Commercial Officer at Zonal, commented: “This Easter weekend, lunch clearly led the way in dining preferences, particularly on Sunday and Monday, when it accounted for 56% of bookings compared to just 28% for dinner.

“Unlike other celebratory events that are often associated with evening socialising and late-night gatherings, Easter typically emphasises daytime activities, such as family lunches, egg hunts, and community events. As a result, many chose to dine out earlier in the day, reinforcing lunch as the dominant mealtime.”

Employee Ownership Trusts – Is It An Option To Help You Exit Your Business?

By Kevin Paget, partner at Mercer & Hole

For many business owners, deciding how to exit a successful business means years of careful planning, to ensure the business is in the best shape so the highest price can be obtained, and a smooth and stress-free exit is achieved. Many will also want to exit in a highly tax efficient way and they may also want to reward the loyalty of employees who have helped them achieve success. Increasingly popular is the use of an Employee Ownership Trust (EOT) to help achieve this type of succession.

An EOT is a trust which is set up for the benefit of the employees or office holders of a company or group of companies. Since the introduction of the legislation in 2014, there are potentially significant tax breaks (0% capital gains tax) for owners of private company shares transferring a controlling shareholding into such a trust.

In addition, the EOT can make tax free bonus payments of up to £3,600 to qualifying employees. It is generally thought that these arrangements, whereby trustees own company shares and exercise control of the company for the benefit of all the employees, is motivational and engaging for employees and encourage them to stay with the business.

The trust will appoint several trustees whose role is to represent the interests of the employees but they are not responsible for the day to day running of the company. They will oversee the management and leadership of the business, and they can step in if management are not acting in the best interests of all employees.

To set an EOT the business will be valued for the purposes of this transaction and the EOT borrows the money from the sellers or use third party funding and these lenders will take a charge over the business assets. The majority of shares (over 51%) will be transferred into the trust. The EOT loan is repaid over time using post-tax profits made by the business. It is common for an EOT to issue shares of the business to key personnel and employees, but the EOT must remain in ownership of the majority of the shares.

Whilst not subject to widespread use, Employee Ownership Trusts (EOTs) have been the subject of an industry wide consultation because of perceived abuses and many of the considered changes outlined below

are likely to be adopted. Another recent change is that where previously anyone considering the use of such a structure would apply for HMRC advance clearance, the ability to do this ceased as of 31 October 2024. The following changes to the current rules have been proposed and as the draft legislation is debated and edited through to a final version, some finer detail may become apparent.

• Restriction of former owners, or persons connected with former owners, from retaining control of companies post-sale to an EOT by virtue of control (direct or indirect) of the EOT

• Requirement that the trustees of an EOT must be UK resident and not offshore at the time of disposal to the EOT

• Confirmation in legislation that contributions made by a company to an EOT to repay the former owners for their shares will not be charged to income tax as a distribution – a clarification of a technical ambiguity rather than a change in rules.

• An easing of the EOT income tax-free bonus provisions to allow bonuses to be awarded to employees without directors being included

Extension of the period of time within which the relief can be withdrawn from the former owner if the EOT conditions are breached post-disposal, to the end of the fourth tax year following the tax year of disposal – this was previously one or two years depending on the broken rule in point

• Requirement that the trustees must take reasonable steps to ensure that the consideration paid to acquire the company shares does not exceed market value (an interesting point as trustees by their very nature are required to ensure they do so)

• Requirement that individuals provide within their claim for Capital Gains Tax (CGT) relief information on the sale proceeds and the number of employees of the company at the time of disposal

• Confirmation in legislation that the restrictions on connected persons benefiting from an EOT must apply for the lifetime of the trust

• Only allowing the Inheritance Tax (IHT) exemption for EOTs where the shares have been held for two years prior to settlement into the EOT

• Requirement that no more than 25% of employees who are able to receive income payments from an EOT should be connected to the participators of the company.

There is much to consider if a business owner is considering a sale via an EOT, and it isn’t suitable for a business with cash flow issues or which is in distress. With these proposed changes it is essential to take professional advice to see how your plans may be affected in the future.

2025 Cumbria Tourism Awards Finalists Announced

Tourism businesses from across Cumbria are once again stepping into the spotlight, as the finalists for the Cumbria Tourism Awards 2025 are officially revealed.

This year’s awards shine a light on the trailblazing tourism and hospitality operators who continue to go above and beyond to deliver world-class visitor experiences, and make Cumbria one of the most admired destinations in the UK.

Spanning 16 categories, the awards recognise the full diversity of the visitor economy, from accommodation and attractions to food, drink, transport and individual achievement. This year’s shortlist showcases the exceptional talent, creativity and dedication driving Cumbria’s tourism sector forward.

Each finalist will now take part in the next stage of judging, which includes a detailed review process and, in many cases, a series of mystery shopping visits. The winners will be crowned during a VIP celebration evening on Tuesday 8 July 2025 at the Castle Green

Hotel, Kendal.

Eligible winners will also go on to represent Cumbria at the national VisitEngland Awards for Excellence 2026, offering a unique platform to gain recognition on the national stage.

Gill Haigh, Managing Director of Cumbria Tourism, says: “The calibre of this year’s finalists is truly exceptional. These businesses and individuals represent the very best of Cumbria’s world-renowned visitor economy, with each one showcasing excellence, dedication and a deep commitment to delivering amazing experiences.

“We’re delighted to be able to champion their achievements and give them the recognition they deserve. The judging panel has some tough decisions ahead, and we can’t wait to bring everyone together in July for what promises to be a fantastic celebration.”

The full list of 2025 finalist can be seen here

Orange Grove Hotel & Gardens Wins Prestigious Muddy Stilettos Award For Second Year Running

Orange Grove Hotel and Gardens has been voted Best Events Venue for Hampshire and the Isle of Wight in the prestigious 2025 Muddy Stilettos Awards. The accolade marks the second year running that the venue has won the award.

Owners Louise Martin and Annaliese Hughes are delighted at this recognition of their significant investment in the heritage venue since they acquired it in 2024.

“We are thrilled to have retained our Muddy Stilettos Award for another year,” said Louise. “As a new category in 2024, we are delighted to have won it twice in a row, and we believe it reflects our ambitious vision for the property and the hard work and dedication of our fantastic team.”

“We’ve come a long way since acquiring the business a year ago, and we’ll be holding a party in the summer to celebrate this win with the fabulous suppliers and customers who’ve helped us get here. We will also be offering 100 complimentary tickets to members of the public on a first-come, first-served basis – so watch this space.”

“A key objective is to diversify our services,” said Annaliese. “We’re currently exploring a partnership with a beauty and wellness brand to transform some disused space into treatment rooms. This addition would allow us to offer relaxation and rejuvenation services to leisure guests and wedding parties alike, elevating both our overnight stays and our events offering with in-house beauty and wellbeing treatments.”

“We’re looking to make more thoughtful use of our land too,” Louise explains. “Plans include the introduction of shepherd huts nestled among the trees, offering a charming alternative to traditional accommodation and appealing to anyone seeking a nature-rich stay. We’re also exploring the addition of a gym and cold-water therapy to enhance our wellness offering further.”

“Another exciting development in our pipeline is the creation of a greenhouse restaurant at the front of the land. This would become a destination restaurant blending seasonal dining with the natural beauty of our surroundings. It would also serve as a beautiful new event space, supporting the continued growth of our events business.”

Employment Rights Bill: Government Should

Reconsider Zero Hours Reform

The House of Lords’ first committee debate on the Employment Rights Bill took place yesterday, with guaranteed hours contracts and penalties for shift cancellations on the agenda. However, leading audit, tax and consulting firm RSM UK warns the bill in its current form puts undue administrative and financial burdens on employers, particularly in the retail and hospitality sectors, which rely heavily on part time, seasonal and casual workers.

Currently, the proposed bill means employers will have to offer workers on zero or low hours contracts a guaranteed number of hours, based on the average number of hours per week worked which is expected to be over a 12-week reference period. The government’s aim is to end one-sided flexibility and exploitative zero hours contracts, ensuring some security and predictability so workers can better plan their lives and finances.

However, a recent British Retail Consortium survey highlighted that 70% of HR directors from leading retailers felt the Employment Rights Bill would have a negative impact on their business, with the biggest concern being the right to guaranteed hours.

Several amendments are being proposed to the right to guaranteed hours in the House of Lords, including an extension of the reference period from 12 weeks and a definition of a ‘low hours contract’.

RSM UK’s head of employment legal services, Charlie Barnes said: “While the government has taken a sensible step in not banning flexible contracts completely, there are still grave concerns from the hospitality and

retail sectors already struggling with national insurance and wage cost increases. If the bill is implemented in its current form, the general consensus is that this will lead to a reduction in hiring as employers look to offset increased administration costs and take a more cautious approach on recruitment.

“The harsh reality is that this could even lead to less opportunities for those who value or rely on the flexible nature of casual work.

Unfortunately, those employers trying to do the right thing will find themselves burdened with increased administration, and an obligation to provide work for a set number of hours, even where the need isn’t there. This will ultimately drive up prices and push employers to consider other ways to plug labour gaps, eg. offering more overtime to existing workers, or turning to automation and new technologies where possible, rather than hiring more people.

“Businesses fully support the need to protect vulnerable workers from exploitation, but are looking for a more flexible approach to the rules and more certainty on how they will apply in practice. The legislation as drafted leaves much open to interpretation, which is no good for anyone, and will instead add to an already unsustainable workload for employment tribunals. As it stands, retail, leisure and hospitality employers already struggling in the current economic environment, following April cost rises and the impact of tariffs, will bear the heaviest burden.”

Hoteliers Have All The Answers To Help Local Charity

Teams of quizzers from 11 Bristol hotels came up with all the answers to raise £1,265 for the Brain Tumour Support charity.

A total of 75 people put their general knowledge to the test at the Bristol Hotel at the second fund-raising quiz to be hosted by the Bristol Hoteliers Association (BHA).

This was the second fund-raising quiz organised by the BHA this year, following the success of the first one in January.

Ahad Vahabzadeh, from the BHA, said: “These events are part of the BHA social and charity committee calendar, and help to bring colleagues closer, fostering a stronger team spirit within the city’s hospitality sector, while at the same time supporting a very worthy cause.

“We had more people taking part in the second one, so it is clearly

proving popular.

“For the second time, the Harbour Hotel team won the quiz, so the challenge has been thrown out to the other hotels to brush up on their general knowledge in time for the next quiz.

“Meanwhile, our next fund-raising event with be a charity five-a-side football tournament at Ashton Gate later in the year.

“I would like to thank everyone who took part and who supported this event, their generosity is very much appreciated.”

The Brain Tumour Support charity has its headquarters just outside Bristol, and supports anyone diagnosed with a brain tumour, their carers, family and friends with free individual and specialist support for as long as it is needed.

Hospitality Sector Shows Appetite For AI, Research Shows

New research from The Access Group found that 54% of people who work in hospitality, and who regularly handle information as part of their job, use AI tools, and 91% say it’s been beneficial.

The Access Group surveyed employees in 12 industries and professions. While the hospitality sector was behind the tech industry (with 74% adoption), it was way ahead of not-for-profit, and health and social care sectors at 29% and 30% respectively.

Hospitality staff cite better productivity, reduced workloads and cost-savings as the top benefits of AI – but nearly two-fifths see it as a way to enhance customer experiences.

Top five benefits of AI according to hospitality professionals:

• Employees are more productive (45%)

• Reduces workload (42%)

• Saves the business money (41%)

• Better customer service (39%)

• Helps people think outside the box (36%)

Generative AI tool, ChatGPT is the most popular application – used by nearly half of the respondents, and three-quarters say it has reduced their stress levels. However, the survey also revealed some concerns, with 42% fearing it could replace people.

Champa Magesh, Managing Director - Access Hospitality, said:

“Hospitality is an inherently human industry – which might seem at odds with the rise of AI, but we know that the two can work hand-in-hand.

“Our survey found that 39% of hospitality staff see AI as a way to enhance customer service – the highest of any sector analysed, and well above the all-sector average of 29%.

“Any efficiencies pub or restaurant groups can make, at both a head office and operational level, will free up staff to focus on delivering more personalised guest experiences. It’s certainly not about replacing people, especially in a sector like hospitality which has experienced labour challenges for years.”

Marko Perisic, Chief Product and Engineering Officer at The Access Group, said that the adoption of AI in hospitality was positive – but added that employees must be given the right tools and training.

“There are so many AI tools out there, and hospitality employees are already using them in creative ways, such as developing content and using software to help their venue stand out and deliver that all-important personalised experience.

“We know that there can also be downsides to AI if left unchecked so it’s vital that companies choose vendors who understand the specific needs of the hospitality sector and who prioritise data security. This should be underpinned by clear company policies on AI and training on how to use it effectively.”

The full research can be found here: www.theaccessgroup.com/en-

Fundraiser Lunch Raises £73,555 To Support People With Cancer

ANNUAL EVENT SEES DAZZLING AFTERNOON OF GENEROSITY AND GLAMOUR AT EDINBURGH HOTEL

HUNDREDS of guests raised thousands of pounds at a spec tacular charity lunch in support of people living with cancer, in a sell-out event hosted at one of Edinburgh’s most iconic hotels.

The popular Ladies Love Lunch fundraiser returned for its 13th year, drawing a crowd of more than 400 stylish supporters who filled the ballroom at the Sheraton Grand Hotel & Spa on 25th April.

Organised by cancer support charity Maggie’s, the vibrant afternoon offered guests an unforgettable mix of uplifting entertainment, emotional storytelling, and first-class food and hospitality.

This year’s event was hosted by much-loved Scottish comedian Craig Hill, who brought trademark energy and humour to the afternoon, ensuring guests were kept entertained from the outset. Steven Lindsay, Centre Fundraiser at Maggie’s said: “The support shown at this year’s lunch was nothing short of extraordinary. Every ticket bought, every bid placed, and every raffle entered helps us to continue offering vital support to those impacted by a cancer diagnosis and their loved ones across Edinburgh and the Borders.

Scottish brand Strathberry also contributed to the excitement with a surprise bag giveaway.

Martijn Zengerink, General Manager of the Sheraton Grand said: “We’re incredibly proud to have hosted this event for more than a decade, but this year felt especially powerful.

“Maggie’s provides an irreplaceable lifeline to so many, and to know the Sheraton Grand continues to play a small part in supporting that work means the world to our team.”

Funds raised on the day will go directly towards Maggie’s Edinburgh, which provides free cancer support and information in a welcoming, non-clinical environment.

Contributions help ensure the centre can continue delivering emotional, practical and psychological support to anyone affected by cancer.

A key moment came with a moving speech from guest speaker Lucy Turner, who shared her personal lived experience with head and neck cancer. Now eight months pregnant, Lucy recreated her heartfelt story, stressing the fantastic support that Maggie’s provides.

Lucy said: “’Coming to Maggie’s helped me reset my expectations and take action that supported me to rebuild my strength and achieve outcomes which seemed impossible.

“After I left, I applied myself a lot more because I felt more was possible for me.

“These funds will directly support hundreds of individuals and families at a time when they need it most, and for that, we’re truly grateful.”

Guests enjoyed a luxurious three-course meal prepared by Sheraton Grand’s chefs, alongside a drink reception sponsored by Lind and Lime and entertainment from BLEEKER, who closed the event with a celebratory performance.

Fundraising highlights included the highly anticipated Diamond Raffle, generously sponsored by jewellers Hamilton & Inches, with one lucky guest winning a show-stopping prize worth thousands of pounds. Luxury

“Maggie’s will not perform a procedure to remove cancer, Maggie’s will cultivate the strength in the person to face cancer and get the best kind of treatment outcomes.”

With support from a host of sponsors, donors, and partners, the event’s success continues to be a true team effort. Organisers paid special tribute to long-time attendees and those behind the scenes who’ve championed the event since its inception.

Now firmly established as one of Edinburgh’s standout fundraising events, the team at Maggie’s and Sheraton Grand Hotel & Spa hope to build on the momentum and continue the tradition well into the future.

Real Vanilla: Nature’s Unsung Hero

‘Who would have thought vanilla could be so riveting?’

Dame Prue Leith

Ever since LittlePod’s launch in 2010, we have been telling the story of real vanilla and its ecological value to the planet.

Now, our Managing Director and founder has penned the next chapter –quite literally – in what has become a gripping tale.

For the last 15 years, Janet Sawyer MBE BEM has led LittlePod’s Campaign for Real Vanilla, encouraging home cooks, professional chefs and food manufacturers to use natural ingredients through the development of our natural vanilla paste and other innovative products.

In the process, we have supported communities across the Equatorial Belt and established our collaborative forest orchard in Indonesia, where

the LittlePod farmers use a pioneering polyculture system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

This is a story told in Janet’s second book. Real Vanilla: Nature’s Unsung Hero, The Rather Large Story of LittlePod is due to be published by Unicorn in May.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to co-operate with trust and patience to save our precious environment,” said Janet. “This book tells the story of how I put my hand up to do my bit, launching LittlePod and our Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

“I launched LittlePod and brought to market our innovative natural

vanilla paste in a tube – a product designed to make it easier than ever to use REAL vanilla.

“Thanks to everyone who has supported LittlePod and used our products during the last 15 years, we have helped save vanilla for the next generation and given our farmers a secure future. I’m grateful to everyone who continues to keep it REAL and I am excited to have been able to write this book and tell this important story.”

Real Vanilla: Nature’s Unsung Hero is available to pre-order from Amazon and other online retailers now and will be in bookshops across the UK from 26th May, when it is due to be published.

Janet is looking forward to attending a series of book signings and promotional events this summer, including a UK launch and vanilla-themed dinner at Darts Farm, winners of the Best Farm Shop and Best Farm Restaurant 2025 at the recent Farm Retail Association Awards, and a European launch in Berlin. Janet is also planning to take her book to Tokyo when LittlePod returns to Japan later this year.

‘A journey into the flavour of sustainability, this is horticulture with heart.’

– Sue Medway MBE, Director, Chelsea Physic Garden

Heavy Headwinds Threaten To Blow Independent Breweries Off Course According To New Report

A new report published today has shown that whilst demand for independent beer remains strong, UK brewers face “heavy headwinds” from increased taxation, market access restrictions and reduced alcohol consumption facing breweries which threaten to blow the industry off course. This means that whilst average production climbed 10% last year, nearly half (46%) of independent brewers say their main priority is survival and almost a third (29%) expect turnover to fall.

This is according to a new report published today by the Society of Independent Brewers and Associates (SIBA) which brings together industry insight and consumer polling to provide an authoritative report on the state of independent brewing in 2025.

The SIBA Independent Beer Report 2025 shows that the average production of independent breweries last year climbed 10%, compared to an overall beer sector where national beer sales are down 1% since last year and now stand 6.6% below pre-pandemic levels. For independent breweries the increasing popularity of porters, stouts, craft lagers and no and low alcohol beers helped drive growth.

But it’s not all good news for the indie beer sector, as at the same time the number of independent breweries fell by 5.5%, with around 100 closing their doors and others merging to survive, with pubs and hospitality venues continuing to close.

“Time and time again, the research shows that there is high demand for the innovative, interesting and tasty beers that indie brewers are best at making,” commented Andy Slee, SIBA CEO. “Our members are great at adapting to changing tastes and have increased the number of stouts, lagers and nolo beers on offer. Which has helped drive a double-digit growth in production amongst indie brewers.”

“However, the current Global trade anxiety and tax changes in the UK are making it a challenging market and indie brewers can’t get their foot in the door to get their beers to the customer. Our members currently have around 6% of the market and where they are allowed to compete against Global breweries they could have 30% market share. This lack of access means that beer drinkers are missing out, indie breweries are facing heavy headwinds to growth meaning fewer jobs are being created.” Andy added.

YouGov polling, commissioned exclusively by SIBA, shows that less than half (47%) of all consumers ever drinking beer and only nearly a quarter (28%) of 18-24 years. More and more people are choosing not to drink alcohol at all, with 21% of all consumers increasing to 36% for

18-24 year olds.

The volatile trading environment had a cooling impact on the sector with 80% of breweries surveyed making no major investments in their business last year. While breweries still intend to create more than 500 jobs this year, this is a significant drop from last years nearly 800 jobs. And access to market continues to be the biggest issue for independent brewers. The YouGov/SIBA figures show that beer drinkers are demanding a local product, with more than three quarters (77%) saying it is important for pubs to offer a range of beers from local breweries. And 56% of beer drinkers say they would be more likely to choose a beer if it was locally produced. Yet independent brewers report being unable to sell to on average 60% of the pubs local to their brewery. Eight in ten brewers surveyed said that it was the lack of access to beer lines as the top barrier to sales and growth.

With average production amongst independent brewers increasing, it is stouts, lagers and no/low alcohol that is leading the way, with 24% on average now going into keg beers. Eighty percent of brewers are now producing a stout or a porter with CGA data showing a 121% increase in ‘craft stout’ value in the ontrade last year. Lager has jumped to second place amongst brewers this year, with 60% now producing them, suggesting that independent breweries are now making some inroads into a market usually dominated by Global lager brands.

With 14% of drinkers now opting for no/low products, independent brewers are increasing adding them to their range, with 15% now making a non-alcoholic beer compared to 8% last year.

REPORT HIGHLIGHTS

• Demand for independent beer remains strong with average production in 2024 up 10% on 2023.

• 80% of independent brewers are producing a stout or porter and 60% are producing a lager with 24% now going on average into keg products, up from 18% last year.

• 15% of brewers are not producing a non-alcoholic beer, which is an increase from 8%. Twenty-eight percent now produce a gluten free beer in response to around 10% of the UK population following a gluten free diet.

• There was a 5.5% fall in the number of breweries last year, with around 100 closing.

• 29% expect turnover to decrease for the financial year to April 2025 with 68% of brewers having a turnover below £250,000 and 75% under a million pounds.

• 80% of brewers made no major investment in their business in 2024, with 28% making minor investments in replacing and upgrading equipment.

• There has been a fall in exports from 17% to 12% of breweries with only 1% of beer production being sold abroad.

• 46% of brewers said their main priority is survival compared to 43% in 2024.

• 96% said that their relationship with their community is important, with 80% saying it is very or extremely important.

• 30% of employees are female and 8% of brewers. Twenty-five percent of the workforce work in a taproom or shop on the brewery site.

• 557 jobs are expected to be created in 2025, a fall from 768 in the last survey.

• 44% of breweries acted to cut their carbon footprint.

• On average, small breweries cannot sell to 60% of their local pub market, with 79% saying the main barrier is the lack of access to beer lines.

• 47% of consumers say they drink beer, 62% of male consumers and only 28% of 18-24 year olds.

• The number who never drink alcohol has increased to 21% this year with 36% of 18-24 year olds not drinking alcohol.

• 77% of beer drinkers think it’s important for pubs to offer a good range of beers from small independent breweries. This increases to 81% of female drinkers.

• 56% of beer drinkers are more likely to buy a beer if its locally produced, rising to 61% among 18-24 year olds.

Hoteliers Work Hard To Make Up Lost Ground In March

UK hotels strive to make up lost ground in March, as the gap in occupancy and room rates year-on-year narrows, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels remained relatively flat in March year-on-year (73.8% compared to 73.5%), but edged up slightly from 76.1% to 76.8% in London.

Average daily rates (ADR) of occupied rooms in the UK saw a small decrease from £129.42 to £128.23 in March year-on-year, and from £181.14 to £177.04 in London.

As a result, revenue per available room was down 2% in London and 1% in the UK and gross operating profits fell from 35.8% to 34.3% in March year-on-year in London and from 31.7% to 30.3% in the UK.

Chris Tate, partner and head of hotels at RSM UK, comments: “After February’s disappointing results for the hotel sector, hoteliers have worked hard to make up lost ground. While room rates in March are still slightly below last year’s figures, the gap has narrowed, suggesting February’s results weren’t indicative of a wider slowdown in the hotel sector.

“Hoteliers will now be focusing on managing April’s increase in employment costs and national minimum wage. But with real wages rising, warmer weather and Easter falling later this year, the sector will be hopeful

for a boost in demand to take the sting out of the rise in employers’ National Insurance costs.

“However, while there were positive signs in the first quarter of the year that consumers were starting to spend again, there’s every possibility this has been curtailed by uncertainty surrounding US tariff announcements. US tariffs shouldn’t directly impact UK hotels in a significant way, but the knock-on impact on consumer confidence around the world and the wider economy means the sector isn’t completely sheltered. It also remains to be seen how this will impact international and domestic consumers’ travel plans.”

Thomas Pugh, economist at RSM UK, added: “The economy looked like it started to find its feet again in the first quarter of the year. Regular wage growth was still hot at 5.9% in February, after an already strong year for household incomes in 2024. What’s more, it looked like persistently strong wage growth was finally starting to feed through into stronger consumer spending.

Indeed, retail sales volumes rose for three consecutive months in Q1 and the small improvement in the hotel sector in March suggests that stronger spending helped other sectors as well.

“However, the recovery looks like it’s been put on hold as the uncertainty created by US tariffs saw consumer confidence drop four points to -23 in April. Furthermore, inflation will spend most of the year at well over 3%. That increases the chances that consumers will remain cautious, choosing to keep saving instead of spending.”

One Of The UK’s Oldest Pubs Has Been Forced To Close After 500 Years

© Copyright Richard Dorrell and licensed for reuse under this Creative Commons Licence.

Torquay’s oldest pub has closed its doors.

The Hole in the Wall has origins in the seaside town dating back to the time of Henry VIII, however, landlord Richard Cook says his business is finished due to rising costs and huge debts.

The iconic pub steeped in history has charmed Torquay, with its cobbled floors and low-beamed ceilings for nearly 500 years.

Rather than flatscreens showing sports, it boasted daily live music.

Pub landlord Richard Rossendale-Cook, 81, said rising costs meant he could no longer afford the rent.

He told ITV News last month: “I’m very, very sad, of course, I’d like to carry on. But unless somebody comes up – a Russian oligarch or someone will give me £360,000 to go and pay off the bill, you are going to shut and that’s the end of it.”

On March 26, the pub’s Facebook page posted: ‘It is with great sadness that we announce that the Hole In The Wall will cease trading from the close of Sunday, 13th April 2025.

‘We’d like to thank you all for your loyal custom over the years, with many great memories created, to add to the centuries’ more storied history here at the Hole.’

Customers expressed their disappointment on social media

“Gutted , wishing you all the very best for the future! Thank you for all the great memories over the years.”

“Such a shame! Wishing you all the very best. Had some great times on our trips to Torquay.”

“The government seems hell bent on pushing pubs, bars and restaurants out of business, this, that and the other cost increases, and pretty much making sure no-one can afford to go out to them anyway! This pub needs to be listed, scheduled or whatever it takes to save it!”

© Copyright Richard Dorrell and licensed for reuse under this Creative Commons Licence.

Ensure Your Business Is Not Complicit In Waste Crime

Fraser James,

Biffa’s

Head of Environment reveals the checklist businesses need to prevent noncompliance with waste regulation

Almost one in five waste disposals in the UK (18%) are done illegally, equating to 34 million tonnes yearly—enough to fill 4 million skips.

Illegal waste management—even if you are unaware of your waste disposal company’s improper operations—can result in criminal prosecution and a substantial fine. As England braces for new Simpler Recycling legislation coming at the end of March, there’s a good chance that we could see the levels of waste crime increase as some try to cut corners and avoid compliance.

Compliant waste management suppliers need four things: authorisation to carry waste, a transfer note detailing the waste they carry for you, a compliant destination for the waste, and special documentation for certain hazardous substances.

At Biffa, we understand the importance of trusting your partners to be compliant. Here’s our checklist to ensure your business’ waste disposal process adheres to environmental legislation.

CHECK YOUR PROVIDER IS AUTHORISED TO COLLECT AND MANAGE THE WASTE YOU ARE PRODUCING

Ensure that your provider can demonstrate that they are a registered carrier to legally collect your waste. To check this, ask to see any waste carrier’s authorisation or search the public register online. Waste management partners who provide processing, recovery or disposal options for your waste must hold relevant authorisation. This is provided by the Environmental Regulator, who enforces the conditions of these authorisations, including the amount and types of waste that can be accepted and stored, treatment methods and record-keeping. Requesting copies of the relevant authorisation held by your contractor will ensure you can confirm that their process is law-abiding.

ENSURE A WASTE

TRANSFER NOTE HAS BEEN COMPLETED

When waste is collected by a registered waste carrier passed from a company holding or producing the waste, the organisation taking the waste must have a Waste Transfer Note (WTN). This is the written description provided by the organisation holding the waste, it is a legal responsibility as a waste producer/holder to

accurately describe the waste within the transfer note.

This document is vital – and legally required – to track this information and must be retained for two years. You must also provide WTNs to any environmental regulator if requested.

It is a criminal offence to fail to produce a Waste Transfer Note when asked for it, and businesses could face a fine for doing so.

ASK ABOUT THE END DESTINATION

Your waste supplier is responsible for transporting your waste to an authorised recycling, recovery or disposal facility. Asking your supplier for transparency on the final destination of your company’s waste could help to determine whether it is being legally disposed of.

In 2023, the Environment Agency inspected nearly 1,100 locations of reported waste crime activity, closed down 585 illegal waste sites and secured over £400,000 in fines. Nearly 20% of all waste operators are thought to engage in illegal activity, with landfill tax evasion a key driver as it allows perpetrators to boost their profits illegally.

Alarmingly, nearly a third (31%) of waste crimes are reported to be committed by organised crime groups.

HAZARDOUS WASTE CONSIGNMENT NOTES

Even if a waste operator has a licence, and has a valid transfer note, they need additional licences to carry certain types of waste.

Hazardous waste – such as some paints, batteries and oils –are subject to Hazardous Waste Regulations and require specific paperwork. If your business’ waste comprises of hazardous materials, you need to check that your waste management partner has these consignment notes, or details of disposal each quarter (in England and Wales).

If handled improperly, hazardous waste can pose a serious threat to human health and the environment. If toxic materials leak into soil, for example, they can contaminate drinking water, harm wildlife, and become a significant risk to human health.

Mismanagement of waste can critically impact a business both financially and reputationally, even if you are unaware that your waste operator is disposing of waste using illegal methods.

It is your business’ responsibility to ensure that waste disposal operations are legitimate and comply with the relevant legal requirements. Our checklist can aid businesses in taking a diligent approach to proper waste management to mitigate risks of fines. By doing so, your business also supports the efforts against illegal waste activity and its devastating environmental and social impact.

Take A Look Inside Ashton-Under-Lyne Pub Following

Transformational £300,000

The Royal Oak on Nook Lane in Ashton-under-Lyne reopened on Thursday 17th April following a phenomenal investment of over £300,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Naomi Pinder, Operator of The Royal Oak, said: “I’m thrilled to have taken over The Royal Oak and it’s been a pleasure to have played a part in such an exciting project that will enable me and my fantastic team to cement the pub at the heart of the community.”

Inside, The Royal Oak has been completely transformed to include a brand new bar area to give the pub a more spacious feel as well as refreshed furniture, flooring, fittings and fixtures to breathe a new lease of life into the site. The existing games area also benefitted from a revamp and now boasts a brand new pool table and dart board as well as five television screens throughout the rest of the pub complete with Sky Sports, The pub reopened on Thursday 17th April and celebrated with a live DJ set and special performance from popular local artist, Dee Dee Allen.

The Operator added: “Opening night was brilliant! I loved being able to show off the pub’s brand new look and I’ve been incredibly touched by all the support we’ve received from local residents already. I’m looking forward to the future and all that’s to come for The Royal Oak!”

The pub offers a wide range of drinks promotions, including Wine Wednesday, where customers can get £2 off a bottle, Fizz Friday, offering customers a bottle of fizz for £10, along with cocktails, bottle and shot deals throughout the week.

On top of the fantastic drinks selection, The Royal Oak runs a busy schedule of regular entertainment including weekly live music, DJ sets, karaoke, pool and darts teams, quiz nights, games nights and more.

Makeover

Going forward, the operator is also hoping to support several community initiatives and will start by fundraising to have a lifesaving defibrillator installed at the pub and collecting food to donate to the local foodbank. She is also hoping to work with several local and national charities close to her heart including Willow Wood Hospice, Andy’s Man Club, the local hospital’s children’s ward andMacMillan Cancer Support.

Matthew Gurney, Operations Director for Proper Pubs, said: “I am delighted to welcome our brand new operator to The Royal Oak and it’s been a pleasure working with her to bring the vision for this fantastic community pub to life.

I’m confident that the operator’s extensive experience within the hospitality industry, combined with her local knowledge and passion for the community will enable her to create a thriving social hub that brings people together.

“On behalf of myself and the entire Proper Pubs team, we wish our community hero the very best of luck in her future endeavours at The Royal Oak.!”

Punch Pubs & Co Acquires the Duke of Wellington, Wareham

Leading pub company Punch Pubs & Co has added to its growing portfolio with the acquisition of the Duke of Wellington pub in Wareham. The traditional English pub in the Dorset town of Wareham has been welcomed into Punch’s leased and tenanted estate and will be run by existing Publicans Mark, Laurice and the team.

Speaking about the acquisition, Punch Pubs & Co Head of Acquisitions, Andrew Cannons, commented: “I’m delighted to welcome The Duke of Wellington into the Punch family. This is a great town centre pub which already has a fantastic reputation thanks to Mark, Laurice and the team. I’m confident that with the help of Punch’s industry-leading investment and support, it will continue to succeed in the heart of the town for many years to come.”

The pub, which sits just off the High Street, features a rear beer garden that seats 80 as well as a main bar area and dining room that has long been a popular destination for locals.

Punch Pubs Operations Manager Jay Pearce added: “Mark and Laurice are fantastic Publicans who have created a stellar reputation for the Duke of Wellington. I would like to thank them and the team for making this transfer process as smooth as possible. I look forward to sharing future updates with the community.”

Punch is continually on the lookout for more quality acquisitions, including packages and single-site opportunities that fit well with its modern and progressive vision and growth plans.

Top 10 UK Cities With The Lowest Priced Pints –Offering Pub Favourites For As Little As £2.63

• Newport has been revealed to have the most affordable pints of any UK city, at just £3.12 per pint on average.

• Wales dominates the top 10 most affordable spots with a stellar four locations named.

• Sunderland was found to have the lowest-cost beverages among English cities.

The study by QR Code Generator analysed the average cost of pints in one of the UK’s largest pub chains, Wetherspoons. The researchers identified the UK cities offering the lowest priced drinks, finding the average cost of a pint in each.

The average costs of some of the country’s most favoured pints, Carling, Corona Extra, Guinness, Coors, Stella Artois, and Budweiser, were analysed to find the cost by location. The cities were then ranked to reveal the most affordable locations.

Taking the top spot as the UK city with the cheapest pints is Newport. The analysis found that the average cost of a pint in the Welsh city comes in at just £3.12.

Not only that, but the most affordable of all the offerings considered in the study, Coors, comes in at only £2.63 per pint on average in Newport – meaning a round could be bought for you and two friends and still have change from a £10 note.

Bangor ranks second on the list of the UK’s most affordable spots. From £2.63 for a pint of Carling or a Coors, £3.30 for Guinness and £3.75 for a pint of Stella Artois on average in the city’s Wetherspoons, the average cost of a pint in Bangor was found to be just £3.14.

Sunderland was found to have the third-cheapest pints of any city in the UK, as identified by the study. The average cost of a pint in the city would only be £3.27, meaning nights out in the city could remain affordable. Among the low-cost options on offer, fans of Guinness will be glad to discover that a pint could be bought for

just £2.78 in one of the city’s locations.

Fourth on the list is Swansea, where the average cost of a pint in the city was revealed to be £3.30. Even Corona Extra, the most premium-priced pint analysed as part of the study, costs just £3.92 when averaging prices across the Welsh city’s four Wetherspoons pubs.

Preston rounds out the top five UK cities, offering the cheapest pints available. The study found that across all the drinks analysed in the research, the average cost in the city’s pubs is just £3.33 per pint, with the lowest prices seen at just £2.63 for some of patrons’ favourite pints.

Equalling the Lancashire city is Nottingham, with an average pint price also of £3.33. Wrexham and Stoke-on-Trent follow closely on the list, with their average costs revealed to be £3.37 per pint.

Wolverhampton and Bradford complete the top ten cities offering the cheapest pints, with the findings estimating the average pint to cost just £3.52 in each location.

Marc Porcar, CEO of QR Code Generator PRO S.L commented:

“Our analysis offers a handy guide for those looking to make the most of their time off, enjoying time out with family and friends, but without stretching their budget.

“While the locations on the list may not be the first that come to mind when planning a night out, compared to metropolitan hubs such as Manchester or London, cities ranking on the list, like Newport, Preston or Nottingham, offer affordable nights out without the hefty hit to your bank account.

“The results offer a reminder that great value can be found beyond the usual go-to spots, without sacrificing a good time. Plus, as the days are getting longer and spring is finally upon us, it could be a great time to explore new parts of the UK and be social, all with the bonus of being budget friendly.”

Greene King Reopens The Sherlock Holmes Following “Significant Investment”

One of London’s original themed pubs has reopened its doors in St James’s, following a six-figure investment from owners Greene King.

The Sherlock Holmes is the latest historical site in Greene King’s portfolio to receive significant investment, restoring a pocket of Victoriana in modern London.

The pub is understood to have featured in the 1892 Sherlock Holmes story ‘The Adventure of the Noble Bachelor’, The Sherlock Homes is themed around Conan Doyle’s famous detective and has contained a large collection of memorabilia related to the character since the 1950s.

The pub, which is located on Northumberland Street, has seen a refurbished interior and exterior, all curated to evoke the atmosphere of Sir Arthur Conan Doyle’s tales.

Zoe Bowley, Managing Director for Greene King pubs, said: “Pubs are a key part of the history of our country, so we’re always very mindful when we make investments in historic pubs to do them justice.

“The Sherlock Holmes is an important part of our central London offer and, over the years, has become

known as a working museum amongst Sherlock Holmes enthusiasts. This investment has rejuvenated the pub, preserving key elements of the Victorian era whilst reaffirming its prime position in St James’s.

“The pub reopens as the third in our ‘Premium Heritage’ collection, making it perfect for customers looking for a classic pub experience, but where they can feel steeped in local history and enjoy refined hospitality over a special meal or after-work drinks with friends.”

The Sherlock Holmes investment brings a complete interior and exterior overhaul, including spaces that lean into the pub as a working museum and the introduction of new dining zones throughout the pub with The Parlour, The Library and The Sir Conan Doyle rooms. The exterior has also been completely revamped, with an improved outdoors space with new seating, lighting and signage.

It is the latest of Greene King’s historical pubs to receive investment, with The Crown – which dates back to 1833 and is the last remaining pub on the Seven Dials in Covent Garden – and The Garrick Arms, on Charing Cross Road, both reopening recently.

Turn a Cocktail into a Concert with TheMusicLicence

As the hospitality industry gears up for another bustling summer, businesses may be looking for new and innovative ways to attract new customers and excite the old. Whether you’re a laid-back bar, lively pub or local beer garden, music can play a crucial role in setting the tone, influencing customer behaviour and ultimately, boosting revenue.

Music is a powerful tool, so if you’re looking to enhance your customers experience this summer, why not include background music for ambience and offer live entertainment as an easy and effective way of boosting your business. In a competitive market, it’s important to stand out, and a venue that offers live music, or curated background music can help create an inviting atmosphere that draws people in. Live performances in particular can create a community feel and encourage patrons to become repeat customers, as well as passersby come in to check out what’s happening. By hosting a live band covering popular songs, or an acoustic singer promoting their new album, you can transform an ordinary beer garden or indoor space into a summer

music can play a powerful role in influencing customer behaviour. For example, lively beats in bars and pubs can create an energetic vibe that could enhance your customers experience. And by having well thought out playlists and live entertainment in your venue, you can help your customers feel relaxed which may encourage them to want to stay longer, order more and return for future visits. So, turn a cocktail into a concert this summer, with TheMusicLicence.

If you use, play or perform music in your business or organisation, the chances are you need a music licence.

Hospitality Trends to Watch in 2025: From Sustainability to Sensory Dining and Nikkei Cuisine

At Alliance Online, we’ve always had our fingers on the pulse of the hospitality industry. As we move into 2025, three powerful trends are shaping the way businesses operate and engage with customers: the rise of environmentally conscious products, the explosion of experience-driven dining, and the growing popularity of Nikkei cuisine. Here's what to expect and why these shifts matter more than ever.

1. ENVIRONMENTALLY CONSCIOUS PRODUCTS: INNOVATION MEETS RESPONSIBILITY

Sustainability is no longer a buzzword – it’s a business essential. As climate change accelerates and customer expectations evolve, the hospitality sector is under increasing pressure to reduce its environmental footprint. In 2025, we expect to see a wave of innovation in environmentally conscious products that combine performance, aesthetics, and sustainability.

From compostable takeaway containers to reusable tableware made from recycled materials, product development is being driven by a desire to reduce waste and conserve resources. Smart water-saving solutions, energy-efficient kitchen equipment, and biodegradable cleaning products are becoming the norm. At Alliance Online, we believe that embracing these innovations is not just an ethical choice but a strategic one –businesses that lead on sustainability are winning customer loyalty and achieving long-term cost savings.

2. EXPERIENCES & THEMES:

DINING AS ENTERTAINMENT

Gone are the days when good food alone was enough. In 2025, diners are seeking unique, immersive experiences that go beyond the plate. Themed restaurants and experiential dining venues are booming across the UK, transforming mealtimes into multi-sensory events.

Innovative concepts like Mama Mia! The Party, Park Row, and Alkatraz are blending storytelling, performance, and cutting-edge technology to create unforgettable dining experiences. Guests can find themselves at a prison-themed cocktail bar, a superhero-themed tasting menu, or even eating in pitch darkness at Dans Le

Noir? to heighten their senses.

Multi-sensory dining – featuring projection mapping, scent diffusion, and theatrical elements – is also on the rise. Le Petit Chef, for instance, uses animation and storytelling to engage all five senses. Meanwhile, pop-up restaurants and seasonal supper clubs are adding an element of surprise and exclusivity.

The appeal of experience-led dining is clear: it’s highly shareable on social media, and diners are willing to spend more for memorable moments. With OpenTable reporting a 72% year-on-year rise in experience dining, this trend is one the industry can’t afford to ignore.

3. NIKKEI CUISINE: THE FUTURE OF FUSION

Nikkei cuisine: born from the fusion of Japanese techniques and Peruvian ingredients – is poised to take the UK by storm in 2025. This bold, vibrant style of cooking balances umami, spice, and acidity, creating dishes that are both visually stunning and deeply flavourful.

Fuelled by social media and a growing appetite for authentic global flavours, Nikkei cuisine stands out as a sophisticated evolution of the fusion food trend. Chefs like Nobu Matsuhisa and Micha Tsumura have brought international acclaim to the style, and UK venues are following suit, offering Nikkei-inspired tasting menus and small plates.

This new wave of culinary fusion reflects a shift towards greater cultural awareness and respect for traditional techniques, delivering not only flavour but a story with every bite.

In 2025, the hospitality industry is evolving at an unprecedented pace. By embracing sustainability, elevating the dining experience, and exploring bold new flavours like Nikkei cuisine, businesses can stay ahead of the curve – and at Alliance Online, we’re here to support every step of the journey.

For further information and more from Alliance’s product range, visit www.allianceonline.co.uk or see the advert on the facing page.

Shakespeare’s Twelfth Night, Comes To Shepherd Neame’s Historic Brewery

Brewer Shepherd Neame is joining forces with Kent theatre company, Changeling, for a third year to stage a live performance, but this summer’s show will take place inside its Faversham Brewery for the first time.

Shakespeare’s romantic romp Twelfth Night will come to The Old Brewery Store rustic events space inside the Brewery on Wednesday, July 16 for one night only – so theatre fans are urged to snap up their tickets soon.

Best known for its hugely successful open air tour each summer, the Changeling Theatre have staged Shakespeare’s most popular plays in locations ranging from castles to gardens and beaches for more than 20 years. And for the past couple of years, after teaming up with Shepherd Neame to launch Shakespeare with Sheps, the troupe have also performed in some of its beautiful pub gardens around Kent.

This summer’s choice of show, a fast-paced comedy where confu-

sion and farce reign, promises to offer a fantastic night’s entertainment in the characterful Kentish setting of the brewery.

Shepherd Neame’s Head of Customer Relations, Giles, said: “We are delighted to continue our partnership with the Changeling Theatre for another year – and even more delighted that we will be hosting it inside our historic Brewery.

“We look forward to welcoming the cast and crew, and theatre fans into The Old Brewery Store for what we think will be a very special night.”

Changeling Artistic Director, Rob Forknall, said: “Although this isn’t the first time we have performed indoors it will be our first time in a brewery – and how exciting to be performing in one of the oldest breweries in the world and even better in Kent. As a proud Kentish theatre company we are chuffed to be working with such a majestic brand as Shepherd Neame in their home in Faversham.”

London Tech Startup LoveBite AI Redefines the Dining

Experience with the World’s First AI Video Waiter

A UK-based tech startup, LoveBite AI, is redefining the dining experience with the launch of the world’s first AI Video Waiter into London restaurants, including Atul Kochhar’s Masalchi.

The Video Waiter combines conversational AI with authentic videos of dishes and cocktails, allowing diners to view what’s on offer while speaking naturally to get recommendations and place orders.

It compliments the regular menu, with diners simply scanning a QR code at the table to access tantalising videos of each dish and speak to the knowledgeable AI assistant to have their tastebuds tantalised. The AI’s personality and the look and feel of the visuals are customised to complement the restaurant’s vibe and brand.

LoveBite’s AI Video Waiter brings a human-like touch to digital ordering, allowing diners to:

• Explore beautifully presented videos of dishes and drinks – eliminating the danger of food envy and disappointment

• Order and ask questions naturally in almost any language without having to wave down a waiter

• Receive tailored recommendations, including restaurant-selected signature dishes, high-margin items, with the relevant videos automatically playing By eliminating language barriers and providing instant access to videos of what’s on offer, the AI Video Waiter delights customers while easing staff workloads—offering a much-needed solution to staffing challenges in the hospitality sector.

Diners who view the dish videos typically spend 5-10% more, as they are seduced to order additional courses,

desserts, and cocktails. The AI can promote high-margin items, helping restaurants drive profitability.

The Video Waiter is effortlessly accessed via a QR code displayed on the menu or through tablets presented with the regular menu —ensuring seamless integration into any dining environment.

“Diners should never have to order blind again, nor should anyone be left hanging when waving to attract the attention of an overly busy waiter,” explains LoveBite Founder and CEO Gareth Hughes.

“Our Video Waiter is a world-first - an AI invention to transform the dining experience everywhere. It allows diners to view authentic videos of each dish while getting recommendations and ordering from a highly knowledgeable, multi-lingual waiter that is always available. For restaurants, this means happy customers, higher spend per customer and lower costs”

LoveBite Video Waiter is operational in several UK restaurants, including Gura Gura, La Doc, and Masalchi by Atul Kochhar in London and will shortly be trialling in UK chains.

LoveBite is so helpful and we’ve seen a massive increase in dessert sales. The customers are really enjoying it and we’ve had such great feedback.” commented Rebecca Cuthbetson, Marketing Manager at Ikigia Ramen in Edinburgh

“Guests are visibly excited when they see videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul Kochhar. See the advert

7 or visit www.lovebiteai.com for further details.

NTIA Celebrates Milestone As International Nightlife Association Gains Full United Nations NGO Status

The International Nightlife Association (INA) has announced its elevation to Full Member status within the Conference of Non-Governmental Organisations in Consultative Relationship within the United Nations (CoNGO). This milestone comes just four months after the INA achieved Consultative Status with the United Nations Economic and Social Council (ECOSOC) in January, reflecting the organisation’s growing impact and dedication to responsible global nightlife advocacy. This recognition marks a historic moment, as the INA becomes the first and only organisation representing the global nightlife sector to achieve both consultative and full membership with CoNGO. This upgrade acknowledges the INA’s active engagement in UN initiatives, including the submission of seven official reports in partnership with the Faculty of Nightlife Studies at Appleton Private University, addressing critical issues such as sustainability, economic development, social equity, and cultural expression in nightlife.

Michael Kill, Vice President of the International Nightlife Association, stated: “This full membership is more than a recognition — it’s a signal that nightlife is no longer on the sidelines of global policy conversations. From sustainability and urban development to inclusion and economic impact, nightlife plays a vital role in shaping the world’s cities and cultures. Our seat at the table allows us to advocate directly for the sector’s interests and share the value nightlife brings to society.”

As a Full Member of CoNGO, the INA will participate more actively in UN debates, build alliances with other global organisations, and influence international policy frameworks. With ECOSOC consultative status, the INA brings frontline expertise and innovative policy recommendations to key UN focus areas, including

youth engagement, urban safety, cultural development, crime prevention, and mental health.

Joaquim Boadas de Quintana, General Secretary of the INA, added: “Being upgraded to full membership within CoNGO and having already submitted seven reports is a tremendous recognition of the INA’s ongoing commitment to responsible global nightlife advocacy. This platform gives nightlife a voice in shaping international standards around safety, sustainability, and cultural development.”

The seven reports presented by the INA and the Faculty of Nightlife Studies address a broad spectrum of challenges and opportunities facing the global nightlife sector.

THEY COVER THEMES SUCH AS:

• The economic impact of nightlife in key cities like Ibiza, Berlin, and New York

• Sustainability initiatives and circular economy models for nightlife venues

• Combatting racial discrimination through inclusive nightlife policies

• The professionalisation of the industry through academic research and training

• Youth culture and globalisation and the convergence of social norms

• The sociological relevance of nightlife through the proposed World Nightlife Observatory

These documents not only provide insight but offer actionable strategies aligned with the United Nations’ 2030 Agenda for Sustainable Development, amplifying the role of nightlife in building more vibrant, inclusive, and resilient communities worldwide.

Shortlisted Finalists for IOH Annual Awards 2025

This year’s Institute of Hospitality Annual Awards 2025 shortlist recognises global hospitality talent from across the UK, Ireland and Ghana.

Announcing the shortlist, Robert Richardson FIH MI, the Institute’s CEO said: “During what has been another tumultuous year for the hospitality industry it is incredibly uplifting to see the talent and initiatives that have been taking place across the industry. All our shortlisted businesses and professionals demonstrate what this industry is all about –innovation, inspiration and passion. All the shortlisted finalists should feel incredibly proud.”

THE 2025 IOH ANNUAL DINNER & AWARDS

SHORTLIST IS:

BEST EDUCATIONAL PROGRAMME 2025 SPONSORED BY KEENAN RECYCLING Large Business

• University of Wales Trinity St David Tourism & Events Team

• De Vere

• Maybourne Hotel Group

• Compass Group UK & Ireland – Xcelerate with Edgbaston

• Compass Group UK & Ireland – Forward with Marcus Wareing Programme (SME)

• Canopy by Hilton London City

• Concord Hotels

• The Clink Charity

• Cape Coast Youth Development Association, Ghana TALENT DEVELOPMENT TEAM OF THE YEAR 2025 SPONSORED BY CGA INTEGRATION (SME & Large Business)

• Maybourne Hotel Group

• Leonardo Hotels UK & Ireland

• University of Wales Trinity St David

• Mount Charles Group

• The Savoy

• Canopy by Hilton London City

THE GREGORY DE LA PEÑA-HALL FIH

DIVERSITY, EQUALITY, INCLUSION & BELONGING EMPLOYER OF THE YEAR AWARD 2025 SPONSORED BY EP&T GLOBAL

(Large Business)

• Leonardo Hotels UK & Ireland

• Compass Group UK & Ireland

THE GREGORY DE LA PEÑA-HALL FIH

DIVERSITY, EQUALITY, INCLUSION & BELONGING EMPLOYER OF THE YEAR

AWARD 2025 SPONSORED BY EP&T GLOBAL (SME)

• Marsham Court Hotel Ltd

• NEMI Teas

• Indeed Flex

What about Customer Toilets?

In addition to being known for its commercial kitchen waste water pumping equipment, Pump Technology Ltd also provide a full range of bathroom and toilet pumping systems.

Sometimes the toilets and washbasins for a restaurant or pub need to be located in an area such as a basement without access to gravity discharge. In these situations, where the facilities are below the public sewer level, a pumped solution is required.

If this is the case it is essential that the pumping equipment is designed for the arduous use that it will almost certainly be subjected to!

Commercially, toilet challenges affect profitability, customer retention, loyalty, and, in some instances can result in bad on-line reviews!

It is generally agreed within the industry that the benchmark waste water and sewage lifting station for public use applications is the Jung Pumpen Compli range.

OUTSTANDING CONTRIBUTION TO THE INDUSTRY 2025 SPONSORED BY ASPIRE EXECUTIVE LOUNGES

• Adam Terpening FIH, Charity Director, Room to Reward

• Guy Hilton FIH, Area General Manager, The Waldorf Hilton, London

• John Wilkinson, Principal Consultant, Consultant Catering

• Camille Dargelos, Managing Director, Momentum Services

• Liz Smith-Mills FIH, UK Hotel Consultant, LSM Consulting

• Mr. Kan Koo, MBE, FIH, Director and Partner, Cosmo Restaurant Group

• Tony Matharu, Founder and Chairman at Blue Orchid and Integrity International Group

The Institute of Hospitality CEO’s Award 2025 sponsored by HIT Training will be announced on the night.

This year’s black-tie event will bring together over 300 guests to celebrate the winners and the industry, at the JW Marriott Grosvenor House London on 16 June 2025.

Previous winners of the Institute of Hospitality’s Awards include outstanding names from the world of hospitality: Jill Whittaker OBE FIH, Kellie Rixon MBE FIH, Dorchester Collection, HIT Training Ltd, The Clink Charity, Crumbs, Marsham Court Hotel, The Grand Brighton, Compass Group UK & Ireland, Adrian Ellis MI FIH, Irantha Duwage MIH, Phyllis Court Club and Concord Hotels.

The greatly anticipated Hospitality Assured winners will also be announced on the night. Previous winners of their Excellence Awards have included top UK organisations; Lancashire County Council School Meals, Avery Healthcare, Tees, Esk and Wear Valleys NHS Trust, Morden College, Tattu and TLC Care.

As a UK charity, the Institute relies on its sponsors to support its activities. Thank you to J.W. Marriott, Keenan Recycling, EP&T Global, CGA Integration, Aspire Executive Lounges and HIT Training for their unwavering support and commitment to this year’s IoH Annual Dinner & Awards and the Institute of Hospitality.

To find out more about our Awards please follow this link here

Pump Technology Ltd is authorised by Jung Pumpen GmbH for the specification, supply and maintenance of their equipment. They are the largest supplier of Jung Pumpen equipment in the UK. and hold comprehensive stock for “next day delivery” in their Berkshire warehouse.

One benefit of the Compli lifting station is that it is easy to install. This is because inlet pipes from toilets and wash hand basins can be connected via any of the multiple port options.

The Compli is an automatic lifting station. A single large float arm on a ridged float arm activates the pump or pumps. Several pump options with differing lift and flow performance and pump impeller designs are available to suit a variety of outlet pipe diameters. As an example, the vortex free flow impeller design with 70mm dia. soft solids clearance is suitable for large bore pipes, 80mm or 100mm dia. For small bore pipes such as 50mm dia. a cutter version is also available.

Selecting exactly the right automated wastewater and sewage pumping system for any given customer toilets can seem a daunting task, which is why the experienced team at Pump Technology Ltd are on hand to discuss each project and recommend the correct equipment to match specification and budget.

More Information: 0118 9821 555 support@pumptechnology.co.uk www.pumptechnology.co.uk

– Celebrating 15 Years of Manufacturing with Adelphi

Ever since LittlePod’s launch in 2010, we’ve had Adelphi Manufacturing by our side. Fifteen years on, we thought it was time for a catch-up!

When it comes to manufacturing and machinery, Adelphi ensure we have no worries, having provided a sterling service that dates back to LittlePod's launch in 2010. Ensuring we have all the correct equipment and keeping everything running smoothly, Adelphi's team have played a crucial role in our Campaign for Real Vanilla, no-one more so than Dean Willis.

Fifteen years since he visited LittlePod HQ for the first time, Adelphi Manufacturing's Sales Director returned to East Devon to renew acquaintances with Janet and the team. Keen to find out more about what has become the perfect partnership, Paul sat down with Dean. These are his words:

“We have been part of LittlePod’s journey for 15 years. It has been so satisfying to see how the company has grown and developed in that time and to know that we have had a role in everything that LittlePod has achieved. I remember the first time that I came here in 2010 to meet Janet. Back then she had everything set up in the kitchen and she needed help filling bottles and tubes. We introduced her to her first filling machine and it made all the difference. From then LittlePod has grown beyond all recognition. It has been a pleasure to watch it all develop.

“Just like LittlePod, Adelphi has grown a great deal. We started out in 1947 in the packaging industry. Adelphi is still a family business, a husband and wife-owned company, and we’ve never lost that feel. But since those early days, we’ve got a lot bigger and we now have four different companies. There is Adelphi Manufacturing that I work for and also Adelphi Masterfil, Adelphi Pharma Hygiene Products and Adelphi Healthcare Packaging. We work in food, pharmaceuticals, toiletries, cosmetics and more. There’s never a dull moment – just like here at LittlePod!

“I joined Adelphi in 1993 and am coming up to 32 years with the company. I started as a salesman and have worked my way up to become sales director. It has been quite a journey! During that time, I’ve met lots and lots of people, but very few like Janet. She has got such passion and I haven’t met anyone else quite like her. People often start out with great passion, but often the business takes over and it’s difficult to maintain it.

Fifteen years since she started LittlePod, I think that Janet’s passion for this is greater than ever – even more so than in 2010.

“It’s Janet’s passion that makes LittlePod so appealing to people. It has always been the case for me. Her passion has always been to get across to people what they’re missing out on and all the threads that come from this make it fascinating. There’s the LittlePod orchard in Indonesia and there are distributors here, there and everywhere; there are great products and interesting stories and all the different people involved in making it all happen. That includes Adelphi, of course. But I have to stress that this could never have happened if Janet didn’t have this passion and all these thoughts and ideas: where to go, what to do and how to do it.

“In 2020, we helped LittlePod to become fully automated. I remember it so well. I organised everything. It was a big challenge. LittlePod’s TGM tube-filling machine was manufactured in Italy. The first task was to get it to Devon. We found somewhere to store it, close to Exeter Airport, before transporting it to LittlePod HQ, down all these narrow country lanes. There was no way that the lorry could turn into the driveway, so everyone who was here had to help unload it onto the road and manhandle it into the building. We had to take bits off the machine and remove trims from the doors just to get it inside. It was an interesting day, that's for sure. I’ll never forget it!

“It's always nice to visit LittlePod and to see the machine being put to good use. Getting it here was quite a task but once we got it up and running, we’ve never looked back. We talked about doing this for a while and I kept saying to Janet, ‘not quite yet’ on the basis of the numbers. Eventually, when we reached the point where it was obvious that automation would be a benefit, the TGM machine was purchased and it has proved to be invaluable ever since. The time was right and the decision that Janet made then has helped LittlePod to keep up with growing demand. To have helped her to make this step has been a pleasure for all at Adelphi Manufacturing.

“I think what Janet has achieved in the last 15 years is so inspiring. I can’t wait to see what she does in the next 15 years.”

“She can do whatever she sets her mind to. What is great is seeing all the people she has brought along with her. The teaching, the apprenticeships – Janet always wants to help people to achieve, to gain qualifications and to reach certain standards, enabling them to move on when the time is right and to enjoy success in their careers. This is something that we like to do at Adelphi also and is just one of many things that the two companies have in common. Right from the beginning, this has been a perfect partnership.

“I always love coming back to LittlePod to visit Janet and the team. The location is lovely, you’re working in a small unit and it has such a family feel. It’s more than that, of course. With LittlePod products being exported all over the world, this is a serious business. But it has never lost that sense, that feeling or that beautiful view of the church at the bottom of the garden. Whether I’m coming here for a cup of coffee and a catch up or whether it’s a service call or an issue to address, visiting LittlePod is always enjoyable and I can’t wait to come back again. Here’s to LittlePod and Adelphi, to the next 15 years and all that it holds for our companies!”

From the team here at LittlePod HQ, we send vanilla hugs to Dean and to all at Adelphi Manufacturing who have been part of our journey. We couldn't have picked a more perfect partner. Thank you for all your expertise, assistance and support!

Food and Wine Pairing, Trends to Watch in 2025

CLH News spoke to Lanchester Wines’ James Dainty and asked which food and wine pairing trends he predicts will shape the UK hospitality scene for the summer of 2025.

“While the basics of food and wine pairing will never change – high tannin red wine screams for steak, while Sauvignon Blanc adds a delightful citrus twist to chicken or fish – the world of food and wine pairing continues to evolve. Staying ahead of emerging consumer trends presents an exciting opportunity to deliver new experiences while meeting the demands of a more conscientious consumer.

1. MATCH WINES TO SEASONAL MENUS

With the arrival of spring and summer, there’s a growing emphasis on fresh, hyperseasonal ingredients – think British asparagus, peas, new potatoes, heritage tomatoes, soft herbs, and vibrant leafy greens. Menus are celebrating locally sourced produce served simply – grilled, tossed in salads, or lightly steamed – letting quality ingredients shine. Pair with a Chilean Sauvignon Blanc whose citrus brightness and clean finish make it a brilliant match for tomato-based salads, grilled courgette, or seafood with salsa verde. Similarly, an aromatic Rioja Blanco or a fresh and delicate Albariño can work seamlessly with dishes like zesty starters, fresh salads, or delicate fish courses.

2. EXPLORING NEW FLAVOURS

Consumers are exploring global cuisines such as Southern US (Creole and Cajun), Turkish, Greek, Argentinian, Portuguese and Swiss dishes, which allow operators to be creative with their wine list. For spicy Creole dishes like Jambalaya, a chilled Riesling offers a refreshing contrast, Turkish kebabs pair well with a medium-bodied Grenache and Greek dishes such as Moussaka complement the acidity of a Pinot Noir. However, in contradiction to this trend, we’re also seeing a growing interest in regional British cuisines, including Scottish, Welsh, and Irish dishes. Traditional dishes like Welsh lamb pair excellently with a Bordeaux Blend, while Scottish salmon complements the crispness of a Chablis.

3. CELEBRATE SUSTAINABILITY

Sustainability remains a major consideration for UK consumers, and bars that prioritise eco-conscious prac-

tices stand out. Partner with wine suppliers who offer sustainably produced options, such as those transported in bulk (which can save 38% CO2 compared to shipped in bottle) or those with compelling stories about their production. These wines not only appeal to environmentally aware patrons but also align with your brand’s commitment to responsible practices. Highlighting these choices on your menu, whether through symbols or dedicated sections, can enhance your establishment’s reputation and attract a loyal, eco-conscious audience.

4. PLANT-BASED AND ALTERNATIVE PROTEINS

There's a growing emphasis on plant-based diets, with innovative meat substitutes and whole food options like legumes gaining popularity. Plant-based dishes, such as vegetable stir-fries or tofu-based meals, pair well with a Sauvignon Blanc or a light Pinot Noir while a medium-bodied Pinot Noir, works better with hearty lentil stews and grilled vegetable platters.

5. UPSELL WITH DESSERT PAIRINGS

Cap off meals by offering indulgent dessert pairings that showcase the versatility of your wine list. For instance, juicy Californian Zinfandel or a Port (not just for Christmas!) pair exquisitely with rich desserts like sticky toffee pudding, chocolate fondant or a classic cheeseboard. By positioning these pairings as a luxurious end-of-meal option, you create an opportunity to increase sales while enhancing the customer’s dining experience.

6. CUSTOMISE YOUR OFFERINGS

Differentiate your bar by working with wine suppliers to develop a bespoke house wine range. Branding wine labels with your bar’s identity or theme creates an exclusive offering that customers can’t find elsewhere. These unique wines can also serve as a marketing tool, reinforcing your brand and adding a personal touch to the dining experience. Whether for pairing with meals or as a standalone recommendation, customised offerings are a memorable way to elevate your wine programme.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

Elite Hotels Announces Charities of the Year for 2025/2026

Elite Hotels, a privately-owned collection of three individual and distinctive hotels in Sussex and Hampshire, recently announced its charitable partners for 2025/2026.

This year, Elite Hotels is proud to be supporting the lifesaving work of the Air Ambulance associations serving the communities of Hampshire and Isle of Wight, and also Kent, Surrey and Sussex.

Throughout the year, to support the charities in question and raise vital funds, Elite Hotels has planned the following exciting initiatives: Meet & Greets (April): Representatives from the charities will be visiting each of the Elite Hotels properties to meet staff and share more about their life-saving work and the impact it can have.

Run 30 (June): A fundraising campaign encouraging staff and the local community to take part in a local sponsored run.

Wings of Hope: An Air Ambulance Fundraising Gala Dinner (September/October): Exclusive fundraising dinners at each hotel with tickets available for guests and the local community. Each event will include a silent auction, with all proceeds going to the charities.

19th September – Ashdown Park Hotel & Country Club, East Sussex 27th September – Tylney Hall Hotel & Gardens, Hampshire

3rd October – The Grand Hotel, Eastbourne

Restart a Heart Day (Thursday 16th October 2025): Members of the charities will provide

CPR training sessions for Elite Hotels staff to provide them with the essential skills to cope in emergency situations. The training days will incorporate fundraising activites such as bake sales.

Christmas Jumper Day (December): A festive fundraiser for all staff in support of the charities.

Go Red (February 2026): A themed fundraising initiative to kick off the new year in style.The Go Red Initiative is a team fundraising day where the employess of Elite Hotels are encouraged to donate and wear red to raise the profile of the charity amongst the hotel guests.

Keith Wilson, Director of Income and Engagement Hampshire and Isle of Wight Air Ambulance, expressed his gratitude: “We are incredibly honoured to be selected as Elite Hotel, Tylney Hall Hotel’s Charity of the Year. We look forward to sharing our life-saving stories with their staff and guests and collaborating to make an even greater impact in saving local lives”.

Additionally, a spokesperson for the Kent, Surrey & Sussex Air Ambulane Serivce commented: “We’re really looking forward to working with Elite Hotels over the next year. As an independent charity, we can’t save lives without the support of organisations in our shared community, such as Elite Hotels. It costs £56K a day to run our lifesaving service, and most of that is funded by the communities we serve.”

They continued: “We’re excited to work together on a number of fundraisers throughout the year, which will further raise awareness of our work in Kent, Surrey Sussex and beyond. My colleagues and I are looking forward to meeting many of Elite’s employees and guests over the coming year and together raising as much money as possible to help keep our helicopters flying and saving lives.”

Back to Back at the Installer Show for SFA Saniflo and Kinedo

SFA Saniflo has gone bigger and bolder again this year at the Installer Show. Stand 4F22 will once again showcase the company’s range of pumps and macerators on one side, with the Kinedo range of shower products on the other. A huge range of products will be on display, including some stunning new additions to the range.

On the aesthetically pleasing Kinedo stand, the new range of Solo Design + walk-ins will feature strongly. As well as black, brushed stainless steel and gold frames, there will be examples of some beautiful new glass options, including fluted glass, Mondrian and Art Deco patterns and privacy screens. Accompanying the walk-ins is the new Kinediva shower tray. This latest cuttable tray in the range includes a striking marine blue version which will be teamed with a new patterned Kinewall Shower panel, Frangipani. The revamped Kinemoon Style shower tray is being showcased alongside additional Kinewall designs that are new to the range. They include the funky Giraffe, the trendy Subway and the stylish Tropical Tile patterns.

been introduced to provide solutions for the management of clear water. Saniflo has used 70 years’ experience in designing innovative black and grey water discharge solutions to develop a range of products that meet the need to collect, supply and distribute clear water; whether from rivers, ponds, pools, wells tanks and from domestic homes.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for ondemand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

Saniboost booster includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances. Each model offers guaranteed service pressure on drip irrigation installations or automatic flush mechanisms.

Whilst more practical in nature, the Saniflo side of the stand will have at least as much interest thanks to the launch of the new Clearwater range of jet pumps, horizontal multi-stage centrifugal and domestic booster pumps. The new Sanijet, SaniMHP and Saniboost pumps have

The SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement. With 4 models in the range and max head capacities between 40 –54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5.2m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A

Saniboost Smart is a pressurisation unit equipped with a variable speed multi-stage pump, an integrated electronic pressurisation control and a hydraulic shock absorber. A multifunctional water supply system, it can be installed in apartments as well as houses for increasing water pressure and for irrigation.

As well as the new Clearwater range, a comprehensive selection of Saniflo’s world-leading range of pumps, macerators and sub pumps will be on display with some working models to demonstrate how quiet and efficient Saniflo products are.

Saniflo is looking forward to welcoming current and new customers to stand over the three days of the show.

For further information, please visit www.sfasaniflo.com

Chefs' Buyers Guide

Booker Price Locks Over 700 Products To Support Caterers This Spring

50 new products also launch as part of the wholesaler’s Spring Catering Guide

Booker continues with its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide.

With a mix of established favourites and new and seasonal offerings, the 50-page spring guide is designed to help caterers save more, make more, and stay ahead of the competition.

The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through Spring and into Summer. New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoes - perfect for spring menus. In

Lamb Weston Creates a Three-Sided Stir with the Launch of ‘Frenzy Fries’

Lamb Weston announces the launch of its latest innovation, Frenzy Fries, to boldly reimagine the classic fry and help operators stand out in a crowded UK market.

The unique, 3-sided, skin-on fries were developed to help operators create a point of difference, and satisfy the growing demand for sensory dining experiences and sustainably-minded, quality ingredients.

Exclusively for the OOH channel, Frenzy Fries are designed to appeal to diners that want memorable food experiences; in a Lamb Weston study, three out of four consumers said they would choose Frenzy Fries if available on a restaurant’s menu!1

Eating out is being affected by an economic squeeze across all foodservice sectors and buying frequency, particularly in restaurants, has decreased by 2% in the past year2 so Lamb Weston created Frenzy Fries to offer a super-sensory dining experience for the consumer with a ‘perfectly imperfect’ shape for that handcrafted feel, and an extra crispy texture. For the operator, they are available in a variety of cut sizes and give a 20 minute hold time.

Lamb Weston’s UK Trade Marketeer, Ash Liles, says; “Foodservice operators these days have to work hard to wow their guests with new and memorable dishes that offer a sensory experience, as well as amazing flavours. Our industry-leading fries have been creating world-famous potato solutions in quality, taste and heat-holding capabilities for over 25 years, now Frenzy Fries will elevate that fry experience even further!”

Frenzy Fries are not only innovative, but they will offer the operator standout against their competitors, variety on menu, ontrend potato options, and with the impressive 20 minute hold time with no loss of crispness, less waste.

Ready to try Frenzy Fries? Just use the QR code to request your FREE sample or go to https://lambweston.eu/uk/product/frenzy-fries.

Sources/References:

1 Lamb Weston study (UK, KSA, NL, Italy) Haystack 2024 report on 5,400 consumers

2 www.euromonitor.com. Circana study (UK, France, Germany, Italy, Spain) 2023

time for Mother’s Day celebrations, the guide also includes an Afternoon Tea option –featuring mini Victoria sponges, petit fours and macarons at £2.66 per serving – and seasonal lamb offers from Booker’s award-winning Blackgate meat range. 50 new lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants – now part of the Booker Group and celebrating 50 years in the industry, Venus’ proposition offers a wider range of choice for caterers.

The guide also highlights other services available from the UK’s largest wholesaler, including free delivery, energy savings*, oil recycling and waste collection – with the latter increasingly important ahead of new food waste legislation changes from 1 April, where businesses must separate recycling and food waste from general waste for collection.

Stuart Hyslop, Catering Managing Director for Booker, said: “Our Spring Catering Guide is packed with innovative products, exclusive lines, and great value price-locked products to give caterers the stability and flexibility they need to stay competitive and thrive. We understand the challenges faced by the food hospitality industry, especially as the seasons change and new opportunities arise, and we remain committed to providing the best solutions to help caterers succeed this season and beyond."

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not

include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food service fanatics, committed to creating the freshest, most flavourful globally inspired food concepts.

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apart, developing food concepts to suit operators across food service.

From our vibrant global street food to our handstretched fresh dough pizza & authentic corn tortilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts.

We’re clear in our purpose, to take the weight off our clients’ plate and make life easier with our complete end-to-end food service solution.

From menu innovation and concept development, through to product training, marketing and sales support.

We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 | Email: hello@tugo.co.uk | Web: www.tugo.co.uk

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

LittlePod’s Campaign for Real Vanilla is 15, a milestone that is being celebrated at the natural ingredients company’s HQ in East Devon!

Launched in 2010 to support farming communities on the Equatorial Belt and help save the endangered vanilla orchid, LittlePod has enjoyed great success over the last decade-and-ahalf, developing innovative products that are used and loved in kitchens all over the world and collecting a string of awards and accolades in the process.

Winners of the Queen’s Award for Enterprise in 2018 and the King’s Award for Enterprise in 2023, both in the Sustainable Development category, LittlePod has earned an impressive reputation during its 15 years in operation.

With the company’s natural vanilla paste and other responsibly-sourced products continuing to prove popular with professional chefs and home cooks alike, the LittlePod team has a great deal to toast as minds are cast back to all that has been achieved.

“There are countless highlights when we look back at it all,” said Janet Sawyer MBE BEM, who first launched LittlePod having attended a talk about vanilla and been inspired to take action to help educate and encourage consumers in the UK to use real vanilla.

“I realised that consumers – including some top chefs – had lost touch with REAL vanilla, what it is,

where it comes from and why it is so important. Some 97% of all the vanillin used in the West is artificial and even the best chefs in the business didn’t understand that REAL vanilla is a delicate orchid that is grown in rainforest environments 23 degrees either side of the Equator. I was determined to make a difference, so I launched LittlePod and brought to market our innovative vanilla paste in a tube – the first of its kind. It has been at the heart of all that we have done since.”

Packed with flavour thanks to their superior vanillin content, the LittlePod farmers’ vanilla pods are catching the eye of chefs in 2025. But LittlePod’s most popular product continues to lead the way, 15 years after its launch.

“We got recognition from the beginning, there have been awards and accolades along the way – and LittlePod as a brand means many things to many people. We have collaborated and worked with some wonderful people and created some great products over the years.

“So as we celebrate here in East Devon, we send our thanks to everyone who has supported LittlePod and our Campaign for Real Vanilla since 2010. Raising a toast to you all. Here’s to the next 15 years!”

Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build

Fairfax Meadow

With over 50 years of experience, Fairfax Meadow is proud to be one of the UK’s most respected catering butchers, supplying high-quality meat to a diverse range of sectors including pubs, restaurants, hotels, event catering, stadia, education, and travel. Our reputation is built on consistently high standards, industry-leading expertise, and a passion for delivering great quality, every time.

houses. Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new ecosustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

www.risogallo.co.uk

can rely on.

We’re proud of the recognition we’ve received — including Meat Management’s Catering Butcher of the Year in both 2023 and 2024, the Mitchells & Butlers Excellence in Sustainability Award, BRCGS, A-Grade status and our Silver EcoVadis accreditation, which places us among the top performers for sustainability. Both our Derby and Enfield sites have also successfully passed Red Tractor audits, underlining our commitment to integrity and food assurance.

Operating from two production facilities in Derby and Enfield, supported by a warehouse in Eastleigh and our own dedicated fleet, we serve customers across the UK with dependable and responsive delivery. Whether we’re delivering directly to sites or central distribution hubs, logistics is only part of the story — it’s the care behind each cut that sets us apart. Every order matters, and we take pride in providing not just quality, but consistency our customers

From raw to cooked, we provide tailored solutions to meet a variety of menu needs. As the industry evolves, so do we — continuously reviewing and refining our processes to ensure we meet the highest standards in food safety, and environmental responsibility.

At Fairfax Meadow, we’re more than a meat supplier — we’re a partner you can trust.

Call our team on 0344 493 7051 or visit our website: www.fairfaxmeadow.co.uk

The Perfect Snack for All Your Trade and Hospitality Needs Bar Snacks

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

• Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products

• All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process

• Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge

• All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks.

robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

See the advert on page 5 for further information.

“Pork Scratchings Can Be Healthy Too!’’

These are the words of Brian Morrisey, CEO of Snack Brands, home of Uncle Alberts Porkshire Pig Pork Scratchings.

Like many in the industry, Snack Brands have had to up their game and offer a wider variety of products for the increasingly health-conscious customers that fill our pubs and bars today.

ADAPT AND CHANGE

Even timeless classic pub snacks like Pork Scratching’s have had to adapt and Porkshire Pig now offer a range of different products - Traditional Pork Scratchings, Pork Crackling and Pork Crunch, something different for every consumer’s taste.

‘’We have a large following of customers who are doing the keto diet.” They are going to the gym and want a high protein snack. Brians son Alex has joined the family business and has firsthand experience of how customers taste buds are changing.

‘’Our Pork Crunch product sells particularly well at the start of the year when everyone looks to get in shape.’’ Pork Crunch is 65% protein, containing much less fat content making it an ideal keto snack!

It all started in a pub, Brian says…….

‘’We understand the challenges involved in running a successful Pub business as this is where we started out some 35 years ago. So, everything we do is driven by that experience, trying to make our customers lives that little bit easier.

We know all about the long hours and hard work associated with creating a successful pub and bar business.

We offer a range of pack sizes to suit all appetites and budgets, our traditional Pork Scratchings (still our best seller) comes in three different pack sizes – 40g, 45g & 80g, and also as a bulk 1Kg pack to serve in dishes.

MOVING WITH THE TIMES

To appeal to a younger audience and as a new wave of craft beer drinkers descended on pubs, Brian had to adapt his snack offering.

This is where the Pork Crackling came in which comes in two flavours, the classic Roast Pork and a Spicy Jalapeno version in 50g bags.

Crackling is double cooked which essentially means that more fat is rendered down, leaving a nice lighter, crunchy, crispy texture.

THE OVERALL MARKET HAS SEGMENTED…..

Many of the traditional Ale Houses have transitioned into eating establishments.

At the other end of this spectrum is the advent of micropubs, with a focus on a specialist drinks offering which has expanded the market for bar snacks, but the selection needs to be interesting!

Landlords we have spoken to have found that traditional scratchings pair well with cask ales and crackling and crunch are an ideal accompaniment to craft beers and ciders so our snack offerings can be appropriate in a range of venues.

This is where Snack Brands can help with a one stop solution for all snacking needs. Alongside their impressive Pork snack range, they offer a wide variety which includes, crisps, nuts, cheddars and pretzels.

Snack Brands offer a fast postal delivery service of their products straight to pubs and bars,

‘’We are trying to follow consumer trends not just in what they want to order but how they order. We figured that business owners could make their lives easier by emailing, phoning and messaging us to order their bar snacks any time and any place.

If you are interested in our services and would like to find out more you can contact us on the below details.

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

REAL Hand Cooked Crisps launches massive TRADE EXCLUSIVE competition… Win your share of £25,000 worth of free stock!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

Entering is easy - purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win

Upload your receipt and be entered into the monthly draw.

With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of 9 ‘in your face’ flavours that are all gluten free, vegetarian and with no added MSG.

With five chances to win every month, there's never been a better time to get your hands on some of best-selling flavours!

This is a REAL-ly big prize that you don't want to miss!

Tayto Group is the largest family-owned, Britishmade snack company, with a stable of well-known British brands:

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures - the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

Mitigate Fire Risk Through TR19® Grease Compliance

Professional kitchen extract ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management.

In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden air passes through the extract system, it cools, leaving behind deposits that accumulate into a greasy layer on the interior surfaces of the canopy and ductwork.

To align with the TR19® Grease specification established by the Building Engineering Services Association (BESA), the grease layer must not exceed an average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments.

Jangro’s

In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insurance to cover damages, as insurers increasingly expect compliance to protect their interests.

To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue post-cleaning certification to provide evidence of your legal obligations being met.

Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols.

While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Benefits of Steam Cleaning In The Hospitality Sector

ntrl Range Delivers Sustainable Hygiene for Hospitality

Jangro, the UK’s largest network of independent janitorial and cleaning distributors, is setting new standards in sustainable hygiene with its ntrl range – a pioneering collection of natural cleaning products developed specifically with environmental responsibility at its heart. Designed to meet the increasing demand for greener practices in hospitality and catering, ntrl delivers high-performance cleaning without compromising on sustainability.

The range includes 13 products suitable for tasks from kitchen hygiene to washroom maintenance. Each product is formulated using plant-based extracts, ensuring they are 100% biodegradable and free from petrochemicals.

A standout feature for hospitality managers is the unperfumed sanitiser, certified with EN1276 and EN14476, guaranteeing its ability to eliminate bacteria and viruses while meeting stringent hygiene requirements. The product is QAC-free (Quaternary Ammonium Compounds) and alcohol-free, offering a safer alternative to traditional kitchen sanitisers that can leave harmful chemical residues on surfaces.

Regular kitchen sanitisers often contain ammonia-based biocides (QACs) that, if not

rinsed off, can enter the food chain, posing health risks. These chemicals may contaminate food or drink when touched by customers or staff. Jangro’s ntrl sanitiser removes this risk by using natural ingredients that clean effectively without leaving harmful residues, ensuring compliance with hygiene regulations and reducing the chance of hazardous chemicals entering the food chain.

All products in the ntrl range are also packaged in 100% post-consumer recycled plastic (PCR), helping to reduce CO2 emissions and plastic pollution. The outer cartons are made from 100% recycled and FSC-certified cardboard. Adding to its ethical credentials, the ntrl range is accredited by The Vegan Society, ensuring that it contains no animal-derived ingredients and is cruelty-free.

With Jangro’s ntrl range, hospitality businesses can uphold rigorous cleanliness standards while enhancing their environmental and ethical credentials.

Discover how Jangro's ntrl range can support your cleaning requirements at www.jangro.net/ntrl/

Innovative and Powerful Next Generation Cloud

POS and Label Printing

With rising operational costs and evolving customer expectations alongside the need to embrace more sustainable practices, the hospitality industry faces a range of challenges. Adapting to industry shifts while balancing efficiency with exceptional service requires venues to take advantage of technology that can help to streamline operations, reduce costs and enhance the guest experience.

By adopting innovative and powerful next generation food ordering and label printing solutions venues can benefit from the tools to successfully turn these challenges into opportunities. In particular, businesses can successfully adopt or expand omnichannel technology to meet evolving customer expectations and boost efficiencies. Feature-rich hardware with flexible connectivity allows for scalability, while providing a future-proof solution that can meet changing needs as the business expands. Moreover, hardware that is straightforward to set up and allows a venue to be up and running within minutes and serving customers quickly is invaluable.

Star TSP143IV X4 and TSP143IVSK X4

International POS hardware solutions provider Star Micronics has recently launched two new models within one of its most established and successful printer ranges. The TSP143IV X4 receipt and order printer and TSP143IVSK X4 linerless label printer respond to growing demand for future-proof, scalable hardware that can support fixed, mobile and Cloud applications.

Redefining efficiency and scalability for online ordering and labelling as well as front and back of house operations in hospitality environments, the TSP143IV X4 and TSP143IVSK X4 are equipped with exceptional connectivity: USB, LAN, WLAN and Bluetooth alongside Cloud connectivity as standard to offer seamless compatibility with POS systems, tablets, handheld devices, online ordering systems and self-ordering kiosks supporting all major operating systems.

Both models deliver a new WLAN and Bluetooth setup designed to simplify wireless connectivity ‘out-of-the-box’. Consequently, users can quickly connect via an autogenerated QR code or via the Star Quick Set Up Utility and be online within less than a minute.

The expertly designed and compact TSP143IV X4 and TSP143IVSK X4 feature a fast print speed while benefitting from an internal power supply and 4-year warranty as

standard. And, with security being a key challenge facing many hospitality businesses, Star’s unique cash drawer connection sensing feature allows the printers to distinguish an open drawer or one which is completely disconnected. The information can be reported directly to a locally controlling application or via the Cloud.

Next Generation Cloud POS solutions

To enable almost instant printing in venues from Cloudbased hospitality software and apps, Star offers software and integration tools for enhanced connectivity thanks to its superior CloudPRNT™ Next technology based on the MQTT protocol. With CloudPRNT widely used by hospitality venues worldwide as part of a table ordering or online ordering system, Star’s latest CloudPRNT Next technology provides faster, more secure and efficient online ordering. Star CloudPRNT enabled printers are able to receive orders from multiple channels including fixed POS systems, mobile devices and tablets, networked as well as Cloud based systems which results in an efficient ordering and transaction process.

Furthermore, by using Star CloudPRNT connected printers, users have the option to access StarPrinter.Online, a fully managed Cloud printing and device management platform with minimal setup time and cost as well as near zero integration. To date, the service has been widely adopted across the hospitality industry and is continually expanding both in terms of features and global reach.

Linerless labelling

With the rise in multichannel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged. Amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies.

Thanks to its linerless sticky label printing capabilities, the TSP143IVSK X4 offers a versatile solution for hospitality environments seeking to print repositionable labels for food and drink orders and deliveries, resulting in greater order accuracy and streamlined workflows.

Sustainability

Supporting sustainable business practices, EnergyStar Certification ensures the TSP143IV X4 and TSP143IVSK X4 operate optimally, allowing for power consumption and operational costs to be reduced. And, being packaged in eco-friendly packaging with a 30% smaller box size and near zero plastic wrapping, environmental impact is kept to a minimum.

For all linerless media, a key benefit is the reduction in waste. With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls. Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements, given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability.

Investment in advanced technology

Successfully addressing the challenges facing the hospitality industry requires investing in the necessary tools and future-proof solutions. Without a doubt, businesses that recognise and commit to advanced and powerful technology will be best positioned to enhance efficiencies and capitalise on future opportunities.

Food Safety

How IoT, AI, and Automation are Helping Food Businesses Comply with New Safety Regulations

As food safety regulations become more stringent, food businesses are under pressure to comply with new standards, including laws around traceability, allergen labelling and hygiene. Likewise, The UK Food Information Amendment, also known as Natasha’s Law, has paved the way for change. The legislation aims to improve the ethics around food transparency and sets exceedingly high standards for ‘PPDS’ food branding in order to better protect both customers and businesses.The increasing complexity of these regulations therefore calls for a changeof-pace from traditional monitoring and food safety methods. Thankfully, advancements in technology, such as the Internet of Things (IoT), AI and automation are coming to the aid of food businesses who need to streamline compliance processes. These innovations significantly improve efficiency and minimise the risk of errors, all while delivering data crucial for meeting regulatory requirements.

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations

IoT technology is constantly creating new ways for food companies to watch over and manage critical safety measures throughout their supply chain. With the help of sensors, RFID tags and smart thermostats, these devices enable real time monitoring of food storage conditions like temperature, humidity and expiration dates. For example, cold storage facilities, delivery trucks and even retail spaces can be equipped with IoT sensors that regularly check refrigeration levels. If temperatures go outside safe limits, the system triggers an alert that allows businesses to take corrective action before food safety is compromised. This kind of monitoring helps food companies comply with safety regulations such as the UK's Food Safety Act, the EU's Hazard Analysis and Critical Control Points (HACCP) guidelines, which mandate control over storage and handling practices.

ADVANCED PREDICTIVE ANALYSIS WITH AI

AI is starting to play a prominent role when it comes to ensuring food safety compliance. AI algorithms have the ability to analyse large volumes of data gathered from IoT devices, identifying patterns and forecasting potential risks before they escalate into serious problems. Spotting irregularities in temperature readings, for instance, is one of AI’s most advanced food hygiene abilities. This indicates a refrigeration unit malfunction and enables companies to resolve the issue before it jeopardises food safety.

AI also assists in simplifying the management aspect of compliance. It has the capacity to automate the review of inspection reports, audit documents and supply chain information, swiftly pinpointing areas where

businesses may not meet regulatory requirements. This approach enables food companies to take proactive measures well ahead of potential regulatory penalties or outbreaks of foodborne illnesses.

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

Automation, particularly when it involves food production and handling, is vital for ensuring compliance with rigid safety regulations. Automated systems can handle tasks like monitoring temperatures, inspecting equipment cleanliness and documenting compliance records. These systems function to ensure that each aspect of food safety is thoroughly addressed, even out of working hours. Automated conveyors and robotic arms, for example, can be programmed to handle food in a way that reduces contamination risks. Using automation in such a manner decreases dependence on checks that are susceptible to errors and enhances the consistency of safety protocols throughout the food production process.

Automation within management also supports compliance. It’s extremely useful for maintaining environments such as kitchens, storage spaces and refrigeration units. Scheduled cleaning and maintenance routines ensure that these areas meet hygiene and safety standards as outlined in regulations.

ADAPTING TO NEW REGULATIONS

The food industry is facing multiple regulatory changes with a strong emphasis on traceability, sustainability and contamination prevention. The new rules stress the importance of transparency throughout the entire supply chain. They aim to make it essential for companies to keep track of and document the journey of food from its source to the table. Complying with these regulations is becoming data driven. Businesses are now required to maintain records of food storage, handling and transportation conditions. This is where the use of IoT, AI and automation proves to be invaluable. IoT systems can monitor and store information about food storage conditions at all stages of the supply chain, while AI can analyse this data to ensure compliance with traceability standards. Automation systems are indispensable for assisting companies in organising and retrieving this information promptly, which makes it much easier to respond to regulatory inspections or customer inquiries regarding the safety and origin of their food products. Regulations will likely only become tighter, and so it’s imperative for food businesses to onboard these technologies to safeguard customers and enhance their sustainable footprint.

No More Lax Labels – How Labelling Technology Support Safety and Reputation

Food outlets and catering providers understand the risks of food labelling errors, which can harm customer safety and business reputation. Natasha’s Law, introduced in October 2021, mandates clear food allergen labelling on Pre-packaged for Direct Sale (PPDS) foods, helping protect the two million allergy sufferers in the UK.

While Natasha's Law has brought about positive changes, it also presents challenges for industry workers to meet legal requirements. For example, restaurants offering takeaways must provide allergen information or dietary requirements at both the point of purchase and delivery. Businesses selling PPDS food made and packaged on-site, like grab-and-go sandwiches or meals, must label products with clear names, a full list of all ingredients, and highlighted allergens.

Failure to comply can result in fines or even criminal charges. To avoid penalties and protect customers, businesses should implement reliable labelling solutions. Handwritten labels can be illegible or fade, so using technology for accurate, durable labels is a smarter choice. These labels can display allergens, ingredients, barcodes, expiry dates, and more.

Brother’s labelling solutions offer high-resolution, legible labels for PPDS food. Café Common Ground, for example, uses Brother’s TD-4520DN printer and P-touch Editor software to print compliant professional labels for its takeaway PPDS food. This was the perfect solution for printing bespoke labels as required by Natasha’s Law, giving customers more confidence in their choices.

Additionally, Brother’s stock rotation solution is flexible, integrating with digital services or working standalone with additional battery packs. It can also help reduce errors, label waste, and food waste by providing more accurate use-by dates and times.

As food labelling requirements continue to evolve, businesses should adopt flexible, cost-effective labelling technologies to keep both customers and businesses safe.

Visit https://brother.co.uk/food-labelling to discover Brother’s full

Outdoor Spaces

Why Bistro Style is an Enduring Classic

The word bistro conjures up Parisian pavements lined with effortlessly stylish folk, enjoying simple food in the sunshine, great wine, and strong coffee! At the heart of this enduring aesthetic lies bistro-style furniture, a classic that has graced hospitality spaces for over a century. Its continued popularity isn't merely a matter of style; it's a testament to the perfect blend of practicality and elegance. The furniture was designed to be functional and space-efficient, fitting the intimate nature of family-owned bistros.

At Eclipse Furniture, we’re connoisseurs of charming bistro style. Iconic pieces include our Parisian Tables, the epitome of chic with their gold trimmed, durable, marble effect tops and embellished metal bases that utilise FLAT technology to help them stabilise on uneven surfaces.

You’ll also recognise the style of our Futani and Brittany Chairs with elegant woven seats and backrests.

Available in a range of colour, they’re designed to be strong and stackable, making them ideal for busy settings, both inside and outdoors. And they’re comfortable too! After all, you want your customers to chat, linger and enjoy just one more espresso!

Today, bistro furniture continues to thrive, adapting to modern tastes while retaining its core appeal. Its versatility allows it to seamlessly integrate into any setting, from a cozy corner café to a stylish gastropub, or high-end hotel terrace.

Classic bistro furniture will never go out of style. It's a reminder that the appeal of simple, elegant design, like a good bottle of French wine, is timeless.

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

New Outdoor Ranges from ILF

With the ongoing success of the ILF Chairs website, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets.

We have a range of outdoor chairs, barstools and tables available in Aluminium, Resin and Polypropylene which allows you to choose from a variety of styles and colours.

More STOCK ranges coming soon please check the website.

www.ilfchairs.com/terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view

at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

All models are stacking and kept in stock in our EU factory. Multiples of 22 only per col For further info 01293 783783 or 07939 025871 or terry.kirk@ilfchairs.com You can also visit www.ilfchairs.com and go to “Outdoor Seating” section. Outdoor tables also available

Outdoor Spaces

Jefferson Calor Gas: Your Premier Outdoor Leisure & BBQ Gas Supplier Across the South

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

Fracino’s 1, 2 & 3 Group Contempo and Retro Dual Fuel coffee machines can operate using bottled LPG gas and a 12v battery & inverter

The innovative LPG heating system enables these powerful espresso machines to be used in a location away from fixed, mains supply services - such as outbuildings, marquees, a trailer or mobile vehicle. The perfect solution for the coffee shop owner looking for alternative solutions to serving coffee away from their shop premises.

The Dual Fuel range provides all the key features of Fracino’s standard electric systems – such as premium build quality and a long, reliable and cost-effective ownership experience. The large capacity boilers fitted

to each of the different models provide copious volumes of hot water and powerful steam for excellent milk frothing results – all day long. Innovatively, the equipment is also fitted with a standard electric heating element as well - to allow the user to quickly and easily switch to mains power supply operation whenever the location permits.

Fracino’s inherent high quality construction and reputation for exceptional reliability ensure that the ownership experience is a long and productive one, with minimal attention necessary.

The Dual Fuel models are perfect for single owner and operator start-up ventures - or the busiest of locations. They are regularly seen in operation in many outdoor locations, festivals and events – steaming powerfully along to keep thirsty visitors and customers satisfied!

For more details on the range, contact us at sales@fracino.com

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

Spring has arrived, making it the perfect season for hospitality venues to

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

There’s nothing like enjoying a meal outside on a warm summer’s day. With the same menus increasingly being available indoors and out, it’s important to make sure the alfresco experience matches the indoor one. Here at Trent Furniture, we offer a great range of stylish and durable outdoor dining furniture designed to bring the full restaurant experience outside.

Our stackable Plaza range is a bestseller for good reason. Made from chic weatherproof synthetic black rattan with a generously sized 80 x 80cm hardened glass table top, the Plaza Table can seat up to four people for drinks and dinner in style. Add a combination of the matching Plaza Chair and Plaza Armchair for idyllic long lunches and dinners in the sunshine. With 10% off the chairs for a limited time, now is the perfect opportunity for an outdoor update.

Alternatively, why not opt for a similar stackable con-

with

of the

and

Chair, with the

range currently avail-

with

The clean modern lines of aluminium make a strong statement in any outdoor setting and couldn’t be easier to maintain. Now available with a fantastic 15% off, and also easy to stack, the Alma Square Aluminium Table and the Alma Round Aluminium Table are the perfect partners for the Monaco Aluminium Stacking Chair, which also has 10% off for a limited time.

To find out more about our great range of summer dining furniture, please call us on 0116 286 4911 or email sales@trentfurniture.co.uk.

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and B-grade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item.

Kitchen Equipment and Fit Out

We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-per-

formance kitchen equipment. We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.

COMMITTED TO SUSTAINABILITY

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Kitchen Clearance UK LimitedHigh Quality Refurbished Catering Equipment Sustainable Refrigeration That Goes the Distance

Liebherr’s new heavy-duty range combines durability, energy efficiency and a fiveyear guarantee

Liebherr’s latest heavy-duty refrigeration cabinets are designed for commercial kitchens that demand more –more reliability, more usable space, and more energy efficiency. Built with premium components and backed by a five-year parts and labour guarantee, the new range reflects the brand’s ongoing commitment to long-lasting, responsible refrigeration.

ture performance in realtime. In the event of a power cut, it automatically logs the highest internal temperature reached — helping operators make informed decisions on stock quality.

Among the standout models is the FRPSvg 6501 Performance Forced-air refrigerator GN 2/1, featuring an energy efficiency class A rating, 597 litres of gross volume, and a robust stainless steel interior that’s easy to clean and built to last. Practical touches such as integrated LED lighting and smooth surfaces support hygiene, while retrofit-ready WiFi and LAN interfaces enable connectivity with Liebherr’s SmartMonitoring platform.

This digital system tracks and documents tempera-

Beyond the product, Liebherr’s sustainability ethos runs deep. Many of its sites are powered by renewables, with water-saving processes and waste-reduction strategies implemented across the group. From design to disposal, the company focuses on reducing environmental impact without compromising on performance.

“This new range is engineered for businesses that want refrigeration they can count on,” says Will Crighton, National Account Manager at Liebherr. “It’s about offering reliable, future-ready solutions that support both operational efficiency and sustainability goals.”

Visit home.liebherr.com for further information.

Frying Ranges

Frying is an incredibly popular method of cooking food and as with all aspects of the commercial kitchen, cost savings are a focus for operators as they are faced with increasing costs of running a business. From energy prices to salaries, National Insurance, the opportunity to reduce costs whilst still delivering or even improving food quality is the aim of all businesses. With an Oil Chef device, the savings and benefits per venue are clear, and when this is multiplied over numerous fryers and/or outlets, the impact on the bottom line is significant. Pub food, hotel dining, fast food, fish & chips, kebabs, burgers and fine dining – all these offerings can cost less when using the award winning OiLChef device inside kitchen deep fryers.

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30%

to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres! That’s a saving of about €22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!” - Kevin Grimes, Owner Four Lanterns, Ireland

“At Hennighan’s, we always monitor how much oil we waste each month, so that we can gauge how much life we are getting from our oil. To put this into perspective, in 2021, our oil wastage was 1,120 litres. Fast forward to 2023 - which was our first full year of using Oil Chef in all our fryers and we discarded just 247 litres of oil. That’s a waste reduction of 77%, allowing us to save thousands of pounds on oil alone. Without a doubt, Oil Chef has dramatically improved the quality of our oil.”David Hennighan, Hennighan’s Fish & Chips Shops

Visit www.oilchef.com or see the advert on the back cover of this issue for further details. Introducing OiLChef, The Award Winning Catalytic Convertor for All Deep Fryers and

Kitchen Equipment and Fit Out

Fridge Seals Direct

Fridge Seals Direct

proud to be UK's no1 supplier of replacement fridge and freezer seals.

We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to

explore our range of extensive guides on how to replace a refrigerator door seals.

Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business.

We are here to help you.

www.fridgesealsdirect.co.uk

Your New Kitchen Assistant Is Here...

COMBI OVEN

Atosa are proud to introduce our new Combi Oven, we have noticed a gap in the market for a quality Combi Oven within our price bracket, we believe our range of Combi Ovens compare favourably with similar products in the market.

Available in Gastronorm (GN1/1) and Bakery (GN2/1) in a variety of tray sizes, we have developed a Combi Oven with the latest innovations, including Wi-Fi access via the Atosa APP, a 10’’ Intuitive Touch Display, User Friendly Recipe Book, 5 Automated Washing Cycles, Customisable Timer and Multipoint Core Probe.

Offering the flexibility to cook either simultaneously or successively whilst maintaining a result of outstanding quality. Ergonomically, the Combi Oven reduces space required and the need to run various other kitchen equipment, resulting in cost saving via improved efficiency and a more comfortable kitchen environment, operating at a lower ambient temperature.

EXTENDED WARRANTY

Atosa are pleased to announce a new way to warranty our freezing technology products, you now can extend the warranty for up to 5 years, this allows you to have total peace of mind in the knowledge that in the unlikely event that any issues were to arise, you are covered and our team of qualified engineers can respond immediately and professionally anywhere in the UK.

To take advantage of this offer, you have the option to extend your warranty at the time of your original purchase to either 2,3,4 or 5 years, dependent on your preference, for a small surcharge.

By giving you the option to choose the length of warranty, it allows you to maintain control of your level of investment v level of warranty cover.

Atosa are one of the first companies within our price range to offer this service.

For further information, see the advert on the facing page.

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

KDE Catering Equipment is a leading independent supplier of commercial catering equipment, providing sales, service, and installation with unmatched expertise. Serving a wide range of sectors—including hospitals, hotels, pubs, restaurants, takeaways, schools, nursing homes, and coffee shops—KDE ensures tailored solutions for every budget and requirement.

Founded and independently owned by Jonathan Mellor, whose career spans three decades working with renowned manufacturers worldwide, KDE is built on a foundation of industry knowledge and a commitment to excellence. This experience allows the company to deliver exceptional service and high-quality products to businesses of all sizes.

KDE proudly serves as the UK’s official importer of STIERLEN, a German manufacturer celebrated for its precision-engineered glasswashers and dishwashers. Designed to handle the rigorous demands of commercial kitchens, these glasswashers and dishwashers offer outstanding performance, durability, and efficiency. All with 2 years parts warranty.

In addition to its extensive product range, KDE stands out for its customer-focused services, including overnight delivery on most products. This ensures businesses can quickly access the equipment they need to keep opera-

tions running smoothly, minimizing downtime and maximizing productivity.

From expert advice to seamless installation and ongoing maintenance, KDE is dedicated to supporting its customers at every step. Whether outfitting a new kitchen or upgrading existing equipment, KDE combines reliability, quality, and convenience to meet the unique needs of the catering industry.

With a legacy of trust and a focus on innovation, KDE Catering Equipment remains a cornerstone of the UK’s catering sector, helping businesses thrive with dependable, high-quality solutions delivered with unparalleled efficiency.

UK’s official Importer of Stierlen Dishwashers

Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

See the advert on page 5 for details.

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

Kitchen Equipment and Fit Out

WAM Engineering Services

WAM Engineering Services, a leading provider of installation, servicing, and

repair solutions for the catering and hospitality sector, has rapidly established itself as a trusted partner for a diverse clientele, ranging from small coffee shops to major pub brands.

Founded in 2022 by ex-Royal Navy engineer Alistair Green, WAM Engineering has experienced significant growth, employing a large team of experienced engineers and operating a fleet of vans across Wales and the South West.

Many team members share Alistair’s military background, bringing a disciplined and professional approach to their work and a "can-do" attitude that has won them continual praise from customers.

The award-winning business puts speed, accuracy and customer service at the heart of everything they can do, and their problem-solving mindset has led to the business investing in a series of portable fridge freezers.

These trailer-based units can be towed to almost any location and can help commercial kitchens deal with a range of scenarios from power cuts and breakdowns to outdoor events, seasonal demand and more.

With the skillset and qualifications to work on almost any appliance used in a commercial kitchen, WAM is able to offer customers a "one-stop-shop" approach that includes:

• Emergency Repair

• Servicing & Maintenance

• Installation

• Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

This, combined with their fast response times, indepth knowledge and training of the equipment they work on, make WAM Engineering Services a business to not only watch, but one to add to your contacts list as if it's to do with Commercial Catering, Refrigeration or Washware, WAM is the team to call.

Call 01792 712442 or visit www.wam-engineering.co.uk

Caterquip - Specialists in Ventilation Systems

their 25th Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen

How to Effectively Maintain a Waste Water Pumping System

All kitchen waste water pumping systems require an inspection and maintenance schedule to keep them operating effectively and to prevent clogging or blockages.

To avoid these types of problems (especially during a busy service) it is essential to regularly check and maintain any pump system.

Maintenance is very simple and basically consists of isolating the mains power and removing waste that has collected in the tank.

The optimum frequency for inspecting a pump depends on the site application and could be weekly, monthly or every six months. The interval must be selected to ensure that the average amount of collected debris does not start inhibiting the float movement or clogging the pump inlet.

As an example, service on the DrainMinor and DrainMajor range from specialists Pump Technology Ltd, is particularly easy to carry out. The lid can be quickly removed using the built-in thumbscrews, without the need for any tools, giving full access to the collecting chamber. If required, the pump can be unscrewed by hand from the internal pipework enabling a more thorough inspection of the pump strainer and inlet.

Finally, the inside of the tank should be washed out before everything is re-

assembled and the mains power switched back on.

The whole process should take no longer than 5 to 10 minutes, after which the pump system will be ready to use again.

The DrainMinor and DrainMajor waste water systems are the benchmark for reliable, automatic, commercial kitchen, pumped drainage. They include features such as a large, lowlevel, triangular float, attached to the pump via a ridged float arm to ensure effective operation, even when the collecting tank is heavily laden with waste food products, fats oils and grease!

All Pump Technology Ltd products are supported by a nationwide service scheme and replacement pumps. If ever required these are available from stock for next day delivery.

For any operation or maintenance questions about waste water pumping systems, please contact the expert team at Pump Technology Ltd.

Caterquip Ventilation Ltd is proud to be celebrating

Kitchen Equipment and Fit Out

Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves

The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd.

Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

The Meiko BioMaster FLEX food waste recycling system is just 500 mm wide and has 150 mm ground clearance for cleaning, making it ideal for any kitchen situation.

A FLEX system replaces floor bins and can be sited anywhere, next to the dishwasher or within tabling in the kitchen or prep area. The liquid food waste recycling system ensures that there are no open buckets or bins of food waste to move around, no unpleasant odours, and no flies or vermin.

BioMaster FLEX processes, using homogenisation, all typical food waste plus frying oil, coffee grounds, dead flowers and fats into a liquid slurry. This slurry is pumped to the BioTank, where it is collected and transported for biogas, usually every 4-6 weeks.

“FLEX provides the most sustainable, labour-efficient and futureproof recycling solution for

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 19 for more products.

the public sector,” says Meiko UK MD Paul Anderson.

“Featuring the same powerful homogenising motors as the larger BioMaster 4 hoppers, it deals with all typical food waste, including fats and oils, and it brings major cost benefits, including labour and collection cost savings.

“Meiko BioMaster FLEX ensures the caterer retains clear ownership of the waste, which is essential to futureproofing the business. Homogenisation of waste gives the caterer the best negotiating position for cutting removal costs in the future, in addition to benefiting from the labour efficiencies and other cost savings.”

For further information see the advert on page 7 or visit www.meiko-uk.co.uk

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, threeand four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a full 62mm less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm,

and the height, 857mm, are the same for all three Jade models. Their ‘squeezeability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen.

List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

Mitigate Fire Risk Through TR19® Grease Compliance

ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management. In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden

average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments. In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insur-

to cover damages, as insurers increasingly expect compliance to protect their interests. To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue postcleaning certification to provide evidence of your legal obligations being met. Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols. While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Design and Refit

Magicman - Repair, Renew, Restore

appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Multi-award winning, and with over 30 years’ experience in specialist restoration, Magicman are the first choice for

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects.

Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations. Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units.

Why Choose RapidFit?

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act.

• Durability: Options for both light and heavy-duty use. Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk

Design and Refit

Oorja,

London - Designed & Built by Adan’s Hive Ltd

Adan’s Hive Ltd recently completed the full design and build of Oorja, an exciting new Indian restaurant in the heart of London. Oorja brings together modern Indian cuisine with a contemporary interior that reflects the energy and warmth of its dishes—perfectly aligned with the name, which means “energy” in Sanskrit.

From concept to completion, Adan’s Hive handled every detail, creating a bespoke space that’s as visually compelling as it is practical. The design marries traditional Indian elements with a modern, minimalistic flair—featuring rich textures, bold lighting, and curated materials that give Oorja its signature atmosphere.

The project was delivered on time and on budget, highlighting Adan’s Hive’s reputation for smooth, reliable project execution. The space includes an open-plan kitchen, bar, and dining area—all designed with customer flow, ambience, and operational efficiency in mind.

Oorja is more than just a

restaurant—it’s an experience. The end result is a stylish, inviting venue that speaks to both the soul of Indian cuisine and the elegance of modern design.

To see more of Adan’s Hive Ltd’s full-service commercial design and build work, visit www.adanshivednb.co.uk or follow them on Instagram @adanshive

Update Your Venue With Stunning New Table Tops

When tables start to look like they’ve seen better days, it’s very often the case that it’s just the table top that’s showing signs of wear and tear. Here at Trent Furniture, we have a fantastic range of table tops that will give your pub, bar or restaurant a new lease of life, with no unnecessary expense!

More and more, we’re seeing hospitality venues opting for attractive, high-quality Melamine Table Tops. As well as offering incredible value for money, our strong and durable range’s exceptional performance is matched by its impressive good looks. Available in a great choice of sizes, these table tops are compatible with any of our metal or cast-iron bases. Choose between light oak, dark oak or the currently trending black finish for the perfect match for your existing bases.

Of course the natural beauty of solid wood will

never go out of style, and our Solid Wood Table Top will always be a firm customer favourite for bars, restaurants and pubs. Our solid hardwood tops are available in 16 straight-edged finishes with a clear acid catalysed lacquer coating to provide added durability for the demanding hospitality setting. These timelessly stylish table tops are available in elegant light oak, dark oak and walnut.

If you’re looking to elevate your existing wood table tops, why not opt for our new Thick Solid Wood Table Top? Available in round, rectangular and square in our signature woods, these table tops feature a 56mm built-up edge to create a feel of simple, understated luxury.

To find out more about these and our other great ranges of table tops, please call us on 0116 286 4911 or send us an email at sales@trentfurniture.co.uk.

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Elevate Your

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures.

We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers. ABOUT DRAKES BAR FURNITURE

Whether

at competitive prices.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

At Dining Chairs UK, we believe in making commercial furniture buying as simple and stress-free as possible. Our vast selection of in-stock items means you can furnish your establishment quickly, without long lead times. Plus, with our competitive pricing and quick delivery options, achieving the perfect look for your business has never been easier.

We’re so confident in our pricing that if you find the same product at a lower price elsewhere, we won’t just match it—we’ll strive to beat any like-for-like quote. This commitment to affordability ensures that your business gets the best value without compromising on quality.

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life

We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

With years of experience supplying contract furniture to the hospitality sector, we understand the unique demands of high-traffic commercial environments. Our furniture is built to withstand daily wear and tear while maintaining its visual appeal, ensuring a lasting investment for your business. From classic designs to contemporary styles, our collection caters to a diverse range of hospitality settings, helping you create an inviting atmosphere that keeps customers coming back.

For more information, visit www.diningchairsuk.com or call us to discuss how we can support your next project.

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide

We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of

Café Culture - Pavement Profit

Simba’s Award-Winning Tech: From Homes to Hotels Design and Refit

With their unique technology and engineering, Simba’s critically acclaimed Hybrid® mattresses are designed to feel comfortable to all shapes and sleeping styles. And as the most five-star rated mattress brand (as voted by customers) in the world, it looks like they achieve that.

Now Simba have launched their game-changing technology in the hospitality industry; their contract mattresses are already welcoming guests of hospitality brands such as Wilderness Reserve, the Ellen Kensington, Edinburgh’s House of Gods, and Corsica’s Terra di Gaya. “These stunning hotels echo our commitment to superb comfort and service” says Keri Blunden, Head of Contract Sales.

The stars of Simba’s show are their patented, titanium alloy Aerocoil® springs. Strong but small, they nestle unnoticed in the upper layers of Simba mattresses, offering tailored support and extra airflow; their conical shape means they compress inwards under pressure (not sideways) to limit movement transfer. The other key player is Simbatex® foam - an open structure, graphite-infused foam designed to offer extra elasticity

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not

and cushioning, along with heat diffusion and airflow for freshness.

There are three, hospitalityready designs, Keri continues, “Our contract mattresses deliver Simba’s signature comfort while meeting the requirements of the hotel sector; they’re made in the UK, rod-edged for durability and fully recyclable - a key requirement for us as a B Corp certified sleep brand”.

Check in with Simba contract mattresses:

Hybrid® Luxe Contract Mattress. Simba’s most sumptuous design, featuring the largest spring count and ten layers of superb comfort and pressure relief.

Hybrid® Pro Contract Mattress offers exceptional comfort at a lower price. With eight comfort layers and a lower spring count.

Green Label Contract Mattress is designed to offer planet-conscious plushness; cushioning wool combines with natural latex and Simba’s Aerocoil® springs to provide natural comfort and high-performance support.

Please contact wholesale@simbasleep.com for more details.

only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Products and Services

Now Is The Time To Buy Refurbished

At Forward Vending and Catering we have always taken a pride in seeing what the market is looking for; and that is what we have done with our refurbishing program.

The market for good quality coffee has never been bigger. Therefore, the need for quality machines has also grown as has the cost of these machines. At Forward Vending and Catering we have seen too many companies wanting to break into this market but being held back by the high price of equipment. There has always been the option of buying second hand equipment with all the potential pitfalls. What we have done at Forward

Vending and Catering is to start a refurbishing program that makes sure the machines we sell or lease are in tip top condition thus at the same time saving our customers a great deal of money. How good is our refurbishing? We think it's great and are so confident that with any -of our refurbished machines we offer a no quibble 12 months warranty, Now anyone can get into the lucrative coffee business at a sensible price.

For more details see the advert on page 4 or call 01371

CLEAN Do The Workwear, So You Can

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters. With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-today operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud busi-

ness analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent

year. Whether you’re a small business owner or a large retailer,

to provide you with the tools you need to succeed.

See the advert on page 3 for details or visit www.3rtelecom.co.uk

and

Avoid Losses, Increase Profits and Build Relationships

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room. Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the advert on page 9 for details.

J&E

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace.

While games such as axethrowing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multi-generational appeal.

The business opened its first venue in Norwich in December 2020 and has grown steadily since. Boom Battle Bars are a high-volume business serving a lot of draught refreshments, so quality cellar cooling is essential. Having a very good cooling system for the customer-facing area is critical to the experience that the customers expect.

Heat Recovery (HVAC) has installed J&E Hall cellar cooling equipment in a dozen venues so far. Co-owner Mike Higginson says: "In mid-2020 I had a call from one of the Boom Battle Bar designers who I had done a lot

of work for over the years –presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range." Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars. Boom Battle Bars is the market

Property and Professional

The Employment Rights Bill: A Legal Minefield Or A Step Towards Fairer Workplaces?

The Employment Rights Bill marks one of the most significant overhauls in UK employment law in recent history. Aimed at strengthening workers' rights, the Bill introduces a wide range of changes that will impact both employers and employees across multiple industries.

George Miller, employment law specialist at national law firm

Roythornes Solicitors (www.roythorne.co.uk), has highlighted some of the key changes and how businesses can prepare.

Promoted by the government under the slogan ‘Make Work Pay,’ the Bill is designed to improve job security, enhance workplace protections and ensure fairer treatment of employees. While workers stand to gain greater rights, many employers – particularly smaller businesses – are expressing concerns over the administrative burden and legal risks associated with these new laws.

There is no confirmed implementation date yet, but the government aims to pass the Bill within the next few months. To the relief of many, most changes will not take effect immediately, giving businesses time to adjust. With stronger protections for workers on the horizon, the big question remains, how will businesses adapt to these challenges?

KEY CHANGES – WHAT DO EMPLOYERS NEED TO KNOW?

While adjustments to the Bill may still occur before its implementation, several key proposals stand to have a major impact on businesses.

ZERO-HOUR AND LOW-HOUR CONTRACTS

Under the new Bill, zero-hour contracts won’t be banned, but they will certainly become harder to manage. Employers will be required to offer guaranteed hours to anyone who worked regular hours during a 12-week reference period, meaning those employees would be entitled to continue those hours.

At the same time, businesses will face penalties for short notice shift cancellations, though the penalty amount hasn’t yet been defined. This could create difficulties in industries like hospitality, where last-minute changes are common and the need for workers can quickly disappear. For many businesses, this might mean overhauling booking systems or introducing cancellation fees – tasks that could be tricky to manage, particularly for smaller firms.

There’s also the issue of tracking work patterns. Employers will need to assess each employee’s hours every 12 weeks, which could lead to more administrative work – something many small and medium-sized businesses may struggle to handle without the proper resources.

The good news for some workers, however, is that if they prefer the flexibility of zero-hour contracts, they can still opt to stay in them.

UNFAIR DISMISSAL AND TRIBUNAL RISK

Currently, employees must work for at least two years before they can claim unfair dismissal. Under the Bill, this qualifying period will be removed, meaning employees will be able to make a claim from day one. To counter this, the government will make it easier for employers to dismiss for conduct or performance during the first nine months.

For small businesses, this could lead to more tribunal battles as many struggle to meet increased legal obligations.

REDUNDANCY LAW

The Bill also brings tougher rules for redundancy following the P&O Ferries redundancy scandal in 2022. If employers fail to follow the correct collective consultation procedures, they’ll face much higher protective awards – up from 90 days’ pay to 180 days’ pay per employee.

For large-scale redundancies involving 20 or more employees, the consultation process will need to be carefully managed to avoid severe financial penalties. Non-compliance will not only be costly, but could also lead to reputational damage. With tribunals now able to issue larger protective awards, businesses will need to tread carefully in this area.

SEXUAL HARASSMENT

One of the more significant changes is the new legal duty for employers to take “all reasonable steps” to prevent sexual harassment in the workplace, including harassment from third parties such as customers. This means industries like hospitality and retail, where customer interactions are frequent, will face additional compliance pressures.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

For employers, this will mean more proactive measures, including staff training on anti-harassment policies. Failing to take these steps could lead to legal risks, so businesses will need to act swiftly and consistently.

SICK PAY

The Bill proposes removing the current three-day waiting period before statutory sick pay kicks in. This change, while beneficial to workers, will increase costs for employers. However, the sick pay rate itself will remain unchanged.

THE IMPACT ON HOSPITALITY SECTOR EMPLOYERS

With all these changes nearing, the compliance challenge will likely be front of mind, especially for small businesses that lack the internal legal support to navigate complexities. Larger firms may be able to absorb the impact of these changes, where smaller businesses might find it more difficult to adapt.

The hospitality industry will likely face significant challenges because of these changes. For example, with the removal of the two-year service requirement for unfair dismissal claims, businesses in this high-turnover sector could see more claims from employees who have only been in the job for a short time.

The tribunal system is already under strain, and with the expected rise in claims, it could quickly become overwhelmed. Additionally, hospitality employers will need to take more care in ensuring they are addressing harassment from customers, which could mean more staff training and acknowledgement of greater responsibility.

PREPARING FOR AN UNCERTAIN FUTURE

While the Employment Rights Bill has good intentions, its complexity and depth is expected to place considerable strain on businesses. The key for employers will be to act now - reviewing contracts, HR policies and internal procedures to ensure they’re ready when the Bill comes into effect. Seeking legal advice is vital, as failure to comply with these new rules could lead to costly legal battles, reputational damage and uncertain futures.

While there is still uncertainty about how some provisions will play out in practice, such as those surrounding zero-hour contracts, one thing is clear – businesses that fail to prepare risk falling behind in this new legal landscape.

“This

“Unbelievable!