CLH Digital - Issue #263

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 263

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Hospitality Sector Facing Economic Strain, Falling Confidence, and Survival Say UK Trade Bodies

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A new survey of businesses across the events, night-time economy, and hospitality sectors has once again highlighted the desperate plight the sector faces, a sector that that breathes life into our towns and cities and communities, and which is now on the brink, with the Government nowhere to be seen operators say.

An industry Flash Poll Says 64.4% of Hospitality, night time economy and events businesses see a reduction in VAT as a primary ask.

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Emphasising the importance of hospitality businesses to communities all over the UK The Nighttime Industry Association (NTIA) said: “These aren’t faceless corporations—they’re small and medium-sized enterprises that employ millions, support artists, create vital gathering spaces, and give our towns and cities their cultural identity.”

More than half (51.5%) of respondents to the survey operate bricks-and-mortar venues—cornerstones of local communities, with a further 33.7% run event-based operations, from live gigs to festivals, that fuel creativity and local economies.”

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Issue Issue251 263

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

CHANCELLOR’S APRIL HIKES ARE A DISASTER – IT’S TIME FOR A RADICAL RETHINK

A recent flash survey of UK businesses—revealing economic strain, plummeting confidence, and fears for survival—should send a chill down the spine of anyone who cares about the future of British hospitality.

As reported in our front-page feature and echoed by industry trade bodies, the message is clear: our sector is being bled dry. And yet, from the Government? Deafening silence.

The Chancellor’s April hikes—increases to the national minimum wage, national insurance, and a cruel scaling back of business rates relief—are nothing short of disastrous.

They are short-sighted policies delivered with a tin ear to the cries of small and medium businesses, the very backbone of our economy. The sentiment from those on the ground is one of anger, dismay, and exhaustion.

It’s time for the Chancellor to change course.

One immediate and effective measure would be a reduction in VAT for the hospitality sector.

Almost every EU nation has already done so, many years ago, and their hospitality sectors are all the stronger for it. Numerous economists agree: a lower VAT rate would not only safeguard jobs and businesses, but it would actually generate increased Treasury revenues over the longer term.

More than that, it would put the “feelgood factor” back into a weary nation. Spirits in this country are at the lowest many of us can remember. People want reasons to go out, to reconnect, to enjoy the communities around them. Hospitality is at the heart of that experience—but we need policies that nurture it, not punish it.

That said, it isn’t all doom and gloom. The recent reduction in interest rates is a welcome step, and signs suggest further cuts may be on the horizon.

Lower borrowing costs and more disposable income may yet offer a glimmer of hope for households and, in turn, for the hospitality sector. If the public has more to spend, our pubs, hotels, restaurants, and cafés may once again become the first choice for socialising and leisure.

But hope alone will not sustain an industry under siege. We need practical, immediate As the great American economist Thomas Sowell once said, “It is hard to imagine a more support—rooted in reality, not political soundbites. stupid or more dangerous way of making decisions than by putting those decisions in the A VAT cut would be a good start. Beyond that, we call for a longer-term review of hands of people who pay no price for being wrong.” And to our minds, that quote encapemployer costs, meaningful rates reform, and—crucially—a proper dialogue between sulates the problem—past, present, and no doubt future.

Government and those who live and breathe this sector every single day.

Too often, decisions with sector-wide consequences are being made by individuals with We at CLH News are always interested to hear your views, and share them, raising all little, if any, experience of running a business. Yet they hold the levers of policy that can our voices, to call for policies that support, not sabotage, one of Britain’s most treasured destroy, in one sweep, what’s taken lifetimes—or even generations—to build. and vital sectors.

Here in Dorset, the news that Beales, one of the region’s most iconic retail names, is to I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our close its doors sent shockwaves not just locally, but across the country. website at www.catererlicensee.com to sign up for our twice weekly e-newsletter Its announcement of a “Rachel Reeves Closing Down Sale” laid bare the impact of what for all the latest news delivered directly to your inbox. its Chairman called the “big three economic killers.” It's a stark warning of what’s to come I can always be contacted at edit@catererlicensee.com if policy doesn’t change—and fast.

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.

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Hospitality Sector Facing Economic Strain, Falling Confidence, and Survival

(CONTINUED FROM FRONT COVER)

ECONOMIC PRESSURES MOUNTING

However, 50% of these businesses say they face a bleak future. Almost half are anticipating job losses. The reasons are stark:

The survey revealed that challenges operators currently face go beyond just rising costs: “Three other reasons spring to mind. The pandemic taught people how to have a good time at home. Social media has skewed expectations for live performances—especially comedy. And the cost-ofliving crisis is still very much alive and kicking.”

• 88% cite unsustainable cost increases • 78% report falling footfall • 58% blame a lack of Government support for their downward trajectory One venue owner captured the struggle perfectly: “Huge hikes in utilities (6–50%), the effect of Employers’ NI changes, and inflation are about to hit us hard—and we simply can't pass this all onto ticket prices.”

THE SECTOR IS BEING BLED DRY 76% of surveyed businesses trade in the evening, 62% through the night, and over a third continue into the early hours, however, despite their contributions—economic, social, and communal—they are the NTIA say, being left behind.

“While bills skyrocket and customer numbers dwindle, Government support has been shrinking. Many feel invisible—ignored by policymakers who continue to treat night-time culture as expendable. “We can’t raise prices forever,” said one business owner who took part in the survey, and 55% expect they’ll have no choice but to increase prices again this year, despite the risk of deterring even more customers.

DEAFENING SILENCE Michael Kill, NTIA CEO: “There is just deafening silence from Government” “This is a final warning bell. The data confirms what we’ve been hearing from members for months—venues and event operators are reaching breaking point. These businesses have shown unbelievable resilience, but resilience is not infinite. The lack of Government engagement is pushing an entire cultural ecosystem closer to collapse. We need meaningful intervention, now—not after the lights have gone out.”

A SECTOR LOSING CONFIDENCE, BUT NOT ITS RESOLVE Though the landscape is gloomy, there is still resilience among these businesses with respondents adding: “Just a state of mind! If I'm not positive, then why bother continuing? Although audits show a fall of 20% from the previous two years and signs show this trend is very likely to continue.”

Others, while facing serious challenges, are, Kill said: “ working tirelessly to adapt”: “I remain positive but the challenges are ever-increasing. We’ve had to make difficult decisions to survive. Some have worked, others haven’t—but it’s a fight.”

While customer habits have changed too: “Less advance ticket buying means some festivals and events are collapsing entirely, rather than risk waiting for late sales that may never come.”

“We’re seeing more people struggling to get transport to and from nights out due to government restrictions on city centre access.”

What the Sector is Urgently Demanding: • A VAT reduction across hospitality and events (64.4%) • Targeted financial relief and business rates reform • Energy cost support and NIC reform • Investment in marketing, infrastructure, and regulatory clarity One respondent put it bluntly: “Reversal of many policies and stealth taxes that are about to hit our customers’ spending power.”

And for those running small, independent businesses, the call for help is more urgent than ever: “More financial help—like low-interest loans—to help grassroots and independent businesses deliver more for their communities.”

Even outside of fiscal support, they face unfair systems: “Utility brokers and energy companies unfairly penalise us by SIC code. The market for late-night energy is reduced to just a couple of suppliers who price at risk and often force us into deemed contracts at 400% higher than commercial rates.”

A CALL TO THE CHANCELLOR Chancellor Rachel Reeves once again is facing demands to change course and reverse her policies.

“If the Chancellor fails to act decisively, the collapse of the UK’s events and night-time economy won’t just be a loss of income—it will be a cultural, communal, and human tragedy.”

The message is loud and clear: We are not invisible. We will not be ignored. We need your support—before the lights go out for good.”

NTIA said.

JOB CUTS Sacha Lord, Chair of the Night Time Industries Association said: “These

latest figures show over 40% of venues are now looking to make job cuts - on top of the redundancies already made as we approached the new tax year. This level of loss is unsustainable and with the majority of the sector’s workforce aged under 25, is only exacerbating the cost of living crisis for young people across the country.”

Alan Fox, NCASS CEO. “Independent hospitality businesses across the UK are under immense pressure from an unrelenting rise in costs. From the outside, things might look positive—queues at food stalls, busy bars, cafés and restaurants. But behind the scenes, the reality is far more troubling.”

“Food and energy costs have surged and now wage increases, higher national insurance contributions and soaring rents are compounding the problem. At the same time, consumer spending is down as people tighten their belts in an ongoing challenging economy. For many, the cost of staying open is becoming unsustainable.”

CULTURE AND CONNECTION “But an independent hospitality business is never just a restaurant, cafe or a bar. It’s a dedicated team of skilled, passionate people. It’s a fixture of the local high street. It brings vibrancy, identity, and a sense of belonging to the communities it serves. These businesses offer more than meals or drinks, they create culture and connection.”

“In spite of the challenges, over 400,000 small and micro hospitality businesses are still operating. That’s a powerful display of resilience but resilience alone can’t carry them through. The government must do more to understand the challenges and the needs of independent hospitality businesses that make our villages, towns and cities what they are today.

With the right support, these businesses can not only survive these challenging times but continue to thrive long into the future and enrich our communities for years to come.”

REDUCE VAT Stephen Montgomery, Director of the Scottish Hospitality Group said: “The UK Government needs to act now if they want to stem the failing of hospitality businesses, and a reduction in VAT is the most direct lever to pull to help save all hospitality businesses across the UK. We have already seen from previous interventions in the Republic of Ireland, where reducing the VAT for hospitality benefited not just the Government tax take, but also led to more employment, more business openings, and less business failures. This is why after its positive impact previously, the Republic of Ireland has again dropped VAT to 9%, whilst Germany has also dropped VAT to 7%. The UK Treasury do the right thing by reducing VAT now.”

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Issue 263

Beyond Compliance: Turning LHF into Strategy

By James Nevard, Head of Qualitative Research at Linney (www.linney.com) As the UK continues its push towards healthier lifestyles, food and beverage retailers face mounting pressure to comply with new health regulations. But for forward-thinking brands, the incoming LHF (Less Healthy Food) regulation is more than a compliance challenge - it’s a prompt to rethink how they connect with consumers.

UNDERSTANDING THE RULES: HFSS VS. LHF HFSS (High in Fat, Salt and Sugar) has been a key term since October 2022, when regulations came into effect restricting in-store promotions of products high in fat, salt or sugar. These rules restricted promotional tactics like end-of-aisle displays and checkout spots for sweet treats. By October 2025, volumebased deals like “Buy One Get One Free” will also be prohibited on these items.

Building on this, LHF goes a step further. It bans paid online advertising and prohibits TV spots before 9pm but only for products that are both classified as HFSS and fall into one of 13 defined categories, including chocolate, crisps, sugary cereals and ice creams.

where consumers encounter products - both online and in-store - rather than overt price signals.

POSITIVE FRAMING WINS HEARTS AND BASKETS In response to this, brands are seeing that emphasising the benefits of their products - such as high protein or added fibre - tends to resonate more than highlighting reduction, restriction or loss. Consumer research by LEON found that 46% of its customers actively seek out high-protein options when dining out, an insight that spurred a recent collaboration with Gymbox offering high-protein food-to-go.

This taps into a powerful psychological framing effect: focusing on what a product offers rather than what it removes helps avoid feelings of restriction or deprivation. Gain-framing tends to feel rewarding and motivating, while reduction-framing can leave consumers feeling like they’re missing out.

As a result, a growing number of brands are leaning into the “permissible indulgence” space - snacks that feel rewarding while making modest health concessions. It’s not about radical transformation, but about reimagining familiar treats in fresher formats. Take McDonald’s fruit-for-fries swap in Happy Meals, or Walkers’ “Yummy With” range, which pairs reduced salt with classic flavours. Even mixed multipacks - combining standard and more nutritious snacks - could nudge customers towards healthier habits without triggering resistance.

CREATIVE CONFIDENCE IN CONSTRAINED CHANNELS So, rather than seeing new regulations and limited ad formats as a dead end, brands should embrace them as a creative challenge – by embracing alternative touchpoints, for instance. Digital signage, in-store displays and tactical merchandising can still capture attention and boost engagement at the point of decision.

While the two overlap, HFSS provides the nutritional criteria used to assess products, whereas LHF determines how those rules are enforced in marketing contexts.

Emotion has always been at the heart of effective brand messaging - and it matters more than ever today.

Brands that craft meaningful narratives, use physical and digital spaces strategically, and reimagine how they communicate will be better equipped to thrive in a still opportunity-rich market.

BEHAVIOURAL IMPACT: SUBTLE BUT LASTING CHANGE

FROM COMPLIANCE TO COMPETITIVE EDGE

Unlike schemes such as the Soft Drinks Industry Levy (often referred to as the “sugar tax”) which affected prices immediately, LHF doesn’t impact product affordability. Instead, it prompts brands to rethink how their products are classified and brought to market. For some, this may involve reformulating recipes to avoid being designated as HFSS - but that’s just one strategy. More broadly, LHF will reshape how products are presented to consumers, particularly in digital spaces where visibility and placement are crucial.

Ultimately, LHF isn’t just about compliance – it marks a broader evolution in how food is marketed and consumed. Larger brands, long reliant on high-investment TV campaigns, will likely feel the biggest impact – but this could work in their favour. With direct product promotion limited, this paves the way for marketers to think outside the box.

Yet despite these changes, behaviour change is likely only to happen gradually, influenced by shifts in how and

Consumers still crave flavour, comfort and familiarity from food. Brands that understand this - and respond accordingly - will position themselves as trusted leaders in an increasingly values-driven food industry.

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Sunshine and Easter Brighten Up April Drinks Sales Warm weather, school holidays and Easter combined to make it a bumper first half of April for On Premise drinks sales, CGA by NIQ’s Daily Drinks Tracker shows.

Trading momentum has been building for a while, with a decent March followed by a bright start to April—and the upward trend is continuing.

The Tracker’s latest data shows average drinks sales in managed venues in the following two weeks to 5 and 12 April were ahead of the same periods in 2024 by 9% and 7% respectively. After a challenging start to 2025, this means drinks sales have been in year-on-year growth for eight of the last nine weeks.

Widespread sunshine in the first full week of April brought consumers out to pub and bar gardens and terraces. Daily sales were in doubledigit growth on most days of the week, and they soared by 50% on Tuesday 8 April, when temperatures nudged into the 20s. The warm weather gave a particularly big boost to the Long Alcoholic Drinks (LAD) categories, with beer sales up by 11% and cider soaring 32% as consumers sought refreshment.

The Daily Drinks Tracker shows wetter weather muted sales towards the end of the week, but more sun-

shine in the run-up to the long Easter holiday weekend unlocked another burst of growth. Daily sales were ahead by 51% on Thursday 17 April, and by 11% and 14% on Good Friday and Easter Saturday respectively— though these figures are inflated by comparisons to a non-Easter week in 2024.

The week was another strong one for beer (up 6%) and cider (up 11%), while the school holidays made it a standout seven days for soft drinks (up 21%). There was a rare two successive weeks of growth for spirits, where sales rose by 1% and 4% in the weeks to 5 and 12 April.

Wine (up 2% and down 0.3%) had a flatter fortnight.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “With the important caveat that Easter skews year-on-year comparisons, these numbers are further encouraging signs of drinks sales momentum in the On Premise. Pubs, bars and suppliers will be particularly encouraged by trends in the spirits category after a long run of negative numbers. Inflation and increased labour costs will have taken slices out of these incremental sales, and real-terms growth is still far from easy. Even so, it’s apparent that some consumers are now feeling more confident about their spending, and we can be optimistic about further growth over the rest of the Spring and Summer.”

CAMRA And Cask Marque Collaborate To Help Beer Drinkers Find A Top-Quality Pint Two leading non-profit beer groups have teamed up to help consumers find top-quality pints of beer across the UK. CAMRA and Cask Marque are collaborating to give CAMRA website users data on which pubs have the highest Beer Quality and Cellar Hygiene ratings from Cask Marque.

Users can now filter searches to find pubs with top Cask Marque ratings, helping people find top quality pints of cask – which requires great care and passion not just in the brewing process, but when pubs serve to customers too.

Ash Corbett-Collins, CAMRA Chairman, said: “There’s nothing better than a pint of top-quality cask beer in a pub. That’s why we want to make the CAMRA website the go-to place to find your next pint.”

“We’re really pleased to partner with Cask Marque so that consumers can now search for pubs with high Beer Quality and Cellar Hygiene ratings, as well as mark favourite pubs, create and share interactive trips with friends and even tag your must-try beers to plan your perfect pub visit. After all, a great quality pub pint starts with great cellar management.”

Paul Nunny, Executive Director of Cask Marque, said: “Great beer starts with great cellar practices. The Beer and Cellar Hygiene Rating helps pubgoers find establishments that prioritise quality, just like a food hygiene rating does for your dining out. CAMRA’s addition of the Beer and Cellar Hygiene Rating to their new website gives consumers more choice, helping beer lovers easily find pubs committed to quality cellar practices and the perfect pint.”

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Issue 263

Workplace Wellbeing in Action Mental Health Awareness Week 12-18 May 2025 To mark World Mental Health Awareness Week this May, it’s evident that the conversation around mental wellbeing in the workplace has never been more vital, and creating a work environment that encourage mental wellness is essential. We hear from industry leaders on how they are building inclusive and welcoming work environments, whether through training, policies or everyday acts, and why this need to be a yearround priority.

“At Hospitality Action, we have seen how instilling a strong sense of community in the workplace supports mental wellbeing in our industry.

Only when employees feel connected and cared for do they also feel more able to speak up, seek help and support one another. There are many simple and effective ways employers can create a mindful and balanced work environment that encourages open conversations. Employee check-ins, feedback surveys, wellbeing walks, the provision of wellbeing champions, mental health first-aiders or an Employee Assistance Programme (EAP) are just some examples that remind hospitality workers they are not alone.

“Our dynamic industry brings energy and excitement, but it can also place real demands on mental and physical wellbeing. Our mission is to help every employer embed wellbeing into the heart of all they do to create a lasting, positive impact. Ultimately, it’s about creating an environment where people feel valued, supported and heard, because when we look after each other, everyone thrives.”

Mark Lewis, CEO of UK charity Hospitality Action “It’s never been more imperative as leaders that we ensure that mental health is a year-round focus within our workplace cultures. At Foxhills, we are dedicated to creating a workplace where wellbeing is at the forefront, both for our team members and guests. Our commitment to this includes offering flexible working patterns, generous leave policies, bespoke contracts and access to our wide range of wellness facilities. Team members are encouraged to participate in a range of activities, fitness classes and wellness programmes at our resort, and they also enjoy benefits such as a full Country Club membership, complimentary stays and various engagement initiatives like parties and awards nights. These efforts reflect our belief that a healthy, engaged team is key to providing excellent service to our members and guests.

“The launch of our Foxhills Collection Academy provides ongoing training and resources, including mental health awareness, fitness tutorials, financial wellness tools and a wellbeing calendar through Vitality which the leadership team actively promote to team members. We continue to build on this by training 20 team members as Mental Health First Aiders.

Looking ahead, we are launching new initiatives such as puppy therapies, to deepen our commitment to our team members wellbeing.”

Majid Fadra MIH, Group Director of Human Resources at Foxhills Club & Resort “At CTW Events, we believe a strong sense of community is fundamental to supporting mental wellbeing at work. When employees feel genuinely connected and valued, stress levels drop, job satisfaction increases and everyone feels more engaged.

“Our team building experiences are designed to go beyond the traditional, proving that wellbeing and purpose go hand in hand. By offering CSR-focussed activities with a sense of purpose - such as our hygiene kit builds to help combat global hygiene poverty – the impact is amplified.

“They help spark conversations that might not otherwise happen and create space for friendships to form which can become invaluable when someone needs a friendly ear. Teams leave not only feeling more connected, but also proud of doing something for the greater good together.

“The power of a shared experience is not to be underestimated. It naturally breaks down barriers and helps create an environment where open dialogue can flourish. Employees feel more able to speak up, listen to one another and feel heard, making activities like this a simple, effective way to help build a workplace culture of care.”

Madison Ayache, Vice President of CTW Events "At Central Hall Westminster, creating an inclusive and welcoming environment starts with involving everyone. Our values underpin our approach to inclusivity and guide how we communicate with each other, our stakeholders and customers, always with respect and dignity from the start of employment. We make training and development a key focus, have introduced a new learning platform, and continuously review our policies to ensure they are inclusive and relevant for the team.

“Keeping teams connected is just as important. Beyond regular meetings, our vision is to create an environment where every staff member feels part of a bigger family through genuine day-to-day interactions and collaborative initiatives. Our staff-led Focus Groups give colleagues a voice in shaping our long-term strategy, covering themes like wellbeing, sustainability and growth. We also stay connected through weekly updates, quarterly Town Halls, and an annual magazine-style review to celebrate achievements and highlight individuals who go above and beyond.

It’s about building a culture where everyone feels seen, heard and empowered."

Nicky Kent, Head of Human Resources at Central Hall Westminster “One of our recent surveys revealed that 43% of respondents believe mindfulness enhances their work, highlighting the value in creating environments where people can recharge, feel inspired and thrive. At the National Gallery, we have embraced this idea, introducing small but powerful ways to help people feel more connected,

through tea and chat breaks, lunchtime walks or yoga after hours. These safe, simple team moments encourage colleagues to pause and connect while taking note of both body and mind.

“Supporting mental wellbeing also means giving individuals the flexibility to decide what works best for them, whether it be adjusting their schedule around meetings or sharing their own ideas for wellbeing activities.

Empowering teams to lead on what they need creates a greater sense of inclusion and personal value.

“To help support our commitment to wellbeing, we are also launching a collection of new event packages this May. Coinciding with the opening of the reimagined Sainsbury Wing, the packages built around our four pillars: creativity, mindfulness, enrichment and connection, will demonstrate how business events can help boost personal fulfilment as well as productivity.”

Helena Fitzgerald, Senior Sales and Marketing Manager at the National Gallery “The business meetings and events sector thrives on bringing people together to create unforgettable experiences, but how often do we pause to take a moment for ourselves? The answer is not enough.

“There’s been no shortage of conversations around mental health in our industry, but meaningful action is still lacking. For an industry built on connection, we’re not doing enough to ensure our people – including leadership teams - feel psychologically safe and genuinely supported.

Talking about resilience is one thing; building a culture that actively prioritises wellbeing is something else entirely. Essentially, we need less talk and more action.

“Mental Health Awareness Week is a timely reminder that taking care of our people isn’t a nice-to-have, it’s a must-have, and it doesn’t need to be complicated. By encouraging flexible, inclusive thinking and taking simple, consistent steps - like creating space for honest conversations - we can shape workplaces where everyone feels safe to be themselves.

“That’s why championing workforce wellbeing is a key priority for the MIA in 2025, because when we take care of our teams, the whole sector thrives.”

Shonali Devereaux, Chief Executive of The Meetings Industry Association “Creating a mentally healthy workplace can’t be forced—it has to be embedded in the culture and visibly championed from the top. Health and family should always come first and that should be felt by everyone in the company. It is simply not enough to pay lip service to this idea, it needs to be demonstrated.

“Encouraging open conversation in the workplace is essential. Mental health conversations are deeply personal, and there’s no one-size-fits-all approach. Some may find it empowering to open up, while others find the idea of talking about it evokes negative feelings and has the opposite effect. That’s why it’s crucial to offer varied, thoughtful touchpoints— spaces where people can engage with the topic in a way that feels natural to them. Over time, this creates an environment where open dialogue is not only possible but welcomed.”

Jack Marczewski, Portfolio Event Director, The Meetings Show “In the fast-evolving world of events, understanding the diverse needs of your team has never been more critical. Our recent survey revealed a clear split between what attendees value at events, showing that wellness means different things to different people. Whether it's having a comfortable, inclusive environment or encouraging individuals to step outside their comfort zones and try new activities, it's evident that a one size fits all approach no longer works.

“Businesses must create spaces that are flexible enough to support varied preferences, whether through mindfulness practices, physical activities or simply providing time for reflection and relaxation. Just as we’ve tailored our Wellness DDR at Regent’s Events to offer a range of activities and food options that cater to diverse needs, companies can adopt a similar approach in the workplace to ensure that all staff members feel supported and valued. For employees to truly thrive, wellness isn’t just a buzzword, but a shared value initiative.”

Rafael Azzopardi, Head of Events at Regent’s Events “At Wotton House, we believe leaders play a crucial role in building a mentally healthy workplace. By leading with empathy and showcasing positive behaviours, such as setting boundaries around work-life balance and encouraging honest conversations, we aim to create a culture where people feel safe, supported and able to speak openly. We are committed to training at least half of our Heads of Department as Mental Health First Aiders or Champions, so they are equipped to effectively support their teams.

“To encourage open conversations around mental health, we use tools like the Mental Health Charter, a dedicated wellbeing app, and frameworks such as ‘My Whole Self MOT’ during one-to-ones. These initiatives help normalise discussions around stress management, mental load and lifestyle, reducing stigma and ensuring everyone feels seen and heard - not just as employees, but as people.”

Heather Vinall, Human Resources Assistant at Wotton House

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Base Rate Cut Welcome – But Small Firms Still Bogged Down By Cashflow Issues UK interest rates have been cut to 4.25% from 4.5% and the governor of the Bank England has indicated more could follow in the coming months.

low confidence, late payments, and tax compliance costs. All these sap cash flow, and cash is the lifeline small businesses cannot afford to lose.

Andrew Bailey said he would not “give predictions as to when and how much”, but said he was “still of the view that the path, gradually and carefully, is downwards”.

“The looming Employment Rights Bill risks tipping many over the edge by allowing unfair dismissal claims from day one and adding the cost of Statutory Sick Pay from the start of employment.

The reduction in rates on Thursday is the fourth cut within the past year and the Bank considered an even bigger cut to 4% due to concerns the global trade war could hit UK economic growth.

“The Spending Review must deliver a Statutory Sick Pay rebate, and the upcoming Small Business Strategy must finally tackle late payments.”

Federation of Small Businesses (FSB) National Chair Martin McTague said: “The cut in the base rate is good news, but against a backdrop of low small business confidence, we cannot pretend the road ahead is rosy.

UKHospitality said the cut will provide some relief for businesses paying back Covid loans and urged the Bank of England to meet market expectations of further rate cuts this year.

“For this cut to have a meaningful impact, lenders must pass the savings onto their customers. Small businesses currently face significant barriers to accessing affordable finance, with many applications being rejected or only offered at high rates. Without lenders passing on base rate cuts in full, this opportunity for growth could slip away.

Kate Nicholls, Chief Executive of UKHospitality, said: “This cut to interest rates is positive for hospitality businesses.

“Personal guarantees are also holding back small firms’ willingness to invest, by turning what should be business loans into a personal financial product, but without the protections afforded to consumer lending. The Government must act now to regulate personal guarantees and ensure that they are only used by lenders in a proportionate way.

“Small firms could drive growth if given the right conditions – but now they are battling a combination of

“Many venues are still paying back Covid loans and have been suffering under high interest rates, as well as continuing to grapple with the £3.4 billion in additional annual cost that was placed upon them last month.

“Driving economic growth is rightly the Government’s focus and it’s clear that the markets are anticipating further cuts to interest rates this year. It’s important the Bank of England meets those expectations.

“This will be absolutely vital for hospitality businesses to fulfil their ability to support our communities, create local jobs and drive socially productive growth.”

No More Cost Increases Before Elections, Scottish Government Urged The Programme for Government should not add to the cost or regulation burdens facing hospitality businesses, UKHospitality Scotland has said.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Hospitality businesses across Scotland are still grappling with the £1 billion in additional employment costs, introduced by the UK Government.”

In a letter to the First Minister, the trade body called for policies like the incoming single-use cup tax – or ‘latte levy’ – and alcohol marketing proposals to be indefinitely paused, to reflect the challenges facing both businesses and consumers.

“Now would be the worst time to add further costs, which is why this Programme for Government should be one that supports our businesses and helps the Scottish Government deliver its growth agenda.”

The cumulative impact of increasing costs, looming visitor levies and a raft of proposed red tape is already forcing businesses to reduce employment levels, cut investment and increase prices.

“Businesses are reducing employment levels, increasing prices and cutting investment. A business positive Programme for Government could help mitigate some of the pressure on venues.”

UKHospitality Scotland said the Programme for Government should be an opportunity to “offer stability and certainty” for hospitality.

“This week’s Programme for Government must offer stability and certainty for businesses. There is an opportunity for the Scottish Government to address short-term challenges through further business rates support, and to set out how it will build on its engagement with businesses to drive growth.”

Immediate financial challenges should be addressed through an extension of business rates relief to all hospitality businesses. The Scottish Government should build on the positive engagement of the New Deal for Business and set out its plan of how it will work with businesses to drive growth.

“Hospitality is already the most socially productive sector in the UK – delivering economic and social impact, equitably across the UK. There is more we can do if the Scottish Government works with us to unlock our potential.”

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The Outlook for the UK Hotel Sector in 2025

By Giles Fuchs, Owner and Co-Managing Director of Burgh Island Hotel (www.burghisland.com)

tinue in 2025.

According to a report last year from McKinsey, customers are increasingly drawn to hotels that can offer them something more than an outof-the-box experience. Guests arrive at hotels with specific needs and wants – and are increasingly expecting hoteliers to anticipate them.

As a result, in 2025 there is likely to be an ongoing shift from product to client. Concierges should look to offer a more attentive and hands-on service to guests that can deal with specific needs. Of course, technology and the advent of artificial intelligence can help with personalisation, but who would want that when you can have real, human interaction?

Britain’s hotel industry has had a challenging first quarter of the year: declining economic and business confidence, the spectre of last year’s Budget measures, rising NI and lowering the salary level at which it is implemented coming into force this month and the mayhem caused by President Trump’s on/off tariffs. All have left hotels rapidly re-thinking their positioning and reviewing their services to prosper in this new environment. In 2025, hoteliers will have to navigate the impact of these, along with evolving guest expectations about personalised experiences, sustainability, and wellness-driven stays. Alternative accommodations continue to disrupt the market, while a talent shortage and rapid technological advancements will continue to reshape the sector.

This may be one of the most challenging periods in the industry’s history. Yet, with innovation and flexibility, hoteliers can adapt. AI and automation are redefining efficiency, and sustainability is now an operational imperative rather than a trend. But a guest experience is a different matter.

Offering retreats from digital saturation, prioritising meaningful faceto-face engagement, and catering to the growing appetite for distinctive, character-rich stays, are the key consideration hotels should embrace as they seek to fashion a distinctive offer to their guests, which also matches societal trends.

A HAVEN FROM A HECTIC WORLD Hotel guests want stays that are beneficial to their overall wellbeing and highly personalised to their needs – and this is a trend that will con-

Meanwhile, the wellness industry will grow apace in 2025 – with revolutionary consequences for the hotel trade. According to Holland & Barrett’s new wellness report, the wellness sector will continue to expand this year, driven largely by Gen Z consumers. Hotels of course will be a major part of this: offering guests a chance to get away from the bustle of their working lives to rejuvenate physically and mentally.

There are numerous ways that a hotelier can go about capitalising on this trend. At Burgh Island, for example, we only offer digital devices for rooms on request – ensuring that guests looking for a digital detox have the best environment to do so. Hotels can also work wellness into their existing amenities. Creating more space for exercise, sport, and treatment is one example; this doesn’t necessarily mean a huge new investment on the part of hoteliers. At Burgh Island, we use our ballroom for yoga and Pilates classes during the daytime when it isn’t being used.

SOCIALLY CONSCIOUS SOJOURNS Guests will continue to pay more attention to the social and environmental impact of their holidays. Hoteliers should take proactive steps to ensure that they are offering a sustainable stay. One way to accomplish this is through clean energy and recycling – especially given that hotel operations responsible for a whole 1% of global carbon emissions.

At Burgh Island, for example, we send all reusable waste to our local recycling plants. We also aim to minimise our energy use as much as we can: all our hotel lighting is energy-efficient, and outdoor lights are equipped with timers to prevent waste. Being situated on an island, our hotel makes use of a borehole that we installed, which we use for irrigation and cleaning water.

Concerns about overtourism will also persist into the rest of this year – something that we’ve seen with Barcelona’s new ban on short-let tenancies. Guests do not want to feel that their holiday is coming at the

expense of locals. Hoteliers can anticipate this concern by procuring from local providers to make sure that residents are sharing in the benefits of tourism in their area.

More generally, hoteliers should aim to leave a light footprint on their local area. For instance, Burgh Island is a small establishment of just 25 rooms – small enough so that even a fully-booked hotel is not putting an undue burden on the local community – and we make a concerted effort to ensure the local community is supported, with events such as Bigbury Net Zero, Tom Crocker Day Festival, and the Burgh Island Swim.

TAPPING INTO TALENT Staffing will continue to be an issue for hoteliers this year. Though we have not struggled to hire and retain staff due to our strong company culture and one-of-a-kind setting, at the latest count there were over 118,000 vacancies in the UK hotel’s trade. Finding ways to ameliorate this will be an urgent task for the sector this year.

One method would be to take advantage of older workers – who are now entering the sector in droves. According to the Office for National Statistics, 165,000 over-50s have entered the hotels trade in the last three years. Hoteliers who can create an inclusive environment for workers of all ages – such as launching Amazon-style ‘returnships’ for those coming out of retirement or from other careers, or by offering flexible hours that can accommodate different types of lifestyles – will be well-placed to attract this much-needed talent.

Another option would be to draw on those who have neurodiversity – something that can make them suitable for more specialised tasks around the hotel. For instance, the more operational and logistical side of running a hotel requires a close attention to detail, which matches the mindsets of people with conditions such as autism; as do roles with a very established routine, such as landscaping. The fast pace of hotel kitchens or bars are also good environments for those ADHD. At Burgh Island, Simon James has spoken of how his own struggles with his neurodiversity has made him very empathetic to the particular needs of clients.

The demand for our services will be stronger than ever in 2025 – but customers and staff will now expect something markedly different, which reflects the challenges that both people and society face and also encapsulate and complement the actions being taken to address these.

Businesses that embrace this shift can tap into rising demand, driving growth as the industry adapts will take the necessary steps to ensure a prosperous year ahead.

Punch Pubs & Co Acquires The Ribs Of Beef, Norwich Leading pub company Punch Pubs & Co has added to its growing portfolio with the acquisition of The Ribs of Beef pub in Norwich.

are thrilled to expand our portfolio with this fantastic pub. The Ribs of Beef is a hot spot in the community, thanks to Roger and Anthea’s hard work and dedication over the last 40 years. I’m delighted that Jon and Jo will continue to run the pub, and I have no doubt they will continue to succeed with our industry-leading investment and support for many years to come.”

The traditional pub, which sits on the banks of the River Wensum, has a stellar reputation thanks to Roger and Anthea Cawdron, who have been at the helm of the pub for over 40 years, making it a famously friendly hotspot.

Punch Pubs Operations Manager, David Hill, said: “The Ribs of Beef is a brilliant acquisition by Punch, it is a lovely pub with a fantastic following, and I’m really looking forward to working with Jon and Jo in continuing Roger and Anthea’s incredible legacy. I’m excited to see what the future has in store for here, and I look forward to updating the community in the coming months.”

The Ribs of Beef will be welcomed into Punch’s Leased and Tenanted estate, and will be taken over by existing manager Jon Power and his partner, Jo Dale, who have worked alongside Roger and Anthea for eight years.

Punch Pubs & Co Head of Acquisitions, Andrew Cannons, said: “We

®

Heineken Announces Eazle Tools Launch And The Chance To Win Tickets To The British Grand Prix HEINEKEN UK has launched a new initiative aimed at helping pub operators drive footfall and boost pub profits – and is also offering one lucky licensee the chance to win two Grandstand tickets to the British Grand Prix weekend.

The brewer and pub operator has developed a new digital platform, eazle® tools, which has been developed by publicans, for publicans. The company, which is passionate about the hospitality industry, is aiming to develop eazle® tools even further and is calling on publicans to provide further input so that it can deliver the resources they would most like to see. This feedback can be implemented via the ‘Share Your Ideas’ section of the landing page here.

• A GP calculator, to help operators get the right value for their ranges and services and to help improve profitability • Staff resourcing advice, to help publicans manage teams with confidence The eazle® tools survey is now open and respondents who enter will be in with a chance of winning Grandstand tickets to the British Grand Prix weekend.

Will Rice, On-Trade Director at HEINEKEN UK, commented: “eazle® tools has been designed by our team of internal On-Trade experts in partnership with publicans, and is open to absolutely everyone in the UK pub and bar industry as a one-stop shop of resources.

The tools include:

“We believe that we are building something that supports everyone in this sector and will help add value to their business. Alongside the initiatives already in place, we’re now looking for even more insight from publicans to ensure that eazle® tools is as useful and can boost business as much as possible – helping to champion our beloved pubs and bars and the publicans who run them.”

• A marketing calendar, which offers expert advice, prompts to improve footfall and internal task trackers for teams

See the tools at https://tools.eazle.co.uk/

The free resource is available to all in the industry, and offers three brand new free tools designed to power publicans to boost business – built by hospitality and shaped for individual users.

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FSB Urges Glasgow City Council To Examine Lower Visitor Levy Charge The Federation of Small Businesses (FSB) today called on Glasgow City Council to examine lower rates of Visitor Levy charge as part of a detailed economic impact study of its proposals.

Scotland’s largest council is proposing a five per cent visitor levy, in line with that in Edinburgh, which it projects will raise approximately £12.5 million annually.

In its response to the council’s consultation, FSB Scotland has raised concerns about the potential impact of the levy on the city’s tourism industry and on small accommodation providers in particular.

Hisashi Kuboyama, FSB Scotland’s development manager for Glasgow and the West of Scotland, said: “If it is implemented carefully, the Visitor Levy has the potential to deliver real benefits for Glasgow.

It could provide vital, distinct investment to enhance the city as a destination, support the tourism sector, and strengthen the wider economy and community.

“However, while visitor levies are common in major tourist destinations globally, some research suggests such charges could negatively affect tourism and the local economy. Accommodation providers we spoke to are also concerned about its potentially negative impact.

“It is important to appreciate there is no ‘one size fits all’ approach that guarantees success in every location. What works in Paris, Barcelona or Edinburgh, for example, might not necessarily work in Glasgow.”

FSB Scotland highlighted a recent impact assessment commissioned by the Welsh Government, which found a visitor levy could reduce tourist numbers by up to 2.5 per cent and cut visitor spending by as much as £35 million a year.

Mr Kuboyama said: “Glasgow’s businesses deserve greater clarity on the levy’s likely effects. Therefore, we are calling for a new, Glasgow-specific economic impact assessment, including a detailed examination of lower

rates of Visitor Levy charge, to provide a clearer understanding of its potential impact.”

FSB Scotland is also calling for a cap on the number of nights the levy is charged, both to reflect Glasgow’s ambition to extend visitor stays, and to ensure visiting workers are not faced with unlimited charges.

In addition, it wants a reassessment of the proposed 1.5 per cent retention rate offered to accommodation providers, which is designed to assist them with setup and running costs. FSB has warned this is likely to leave many small and micro accommodation providers out of pocket.

It is also vital there is proper representation of small and micro businesses on the Visitor Levy Forum, which will help decide how the revenue raised will be spent, in line with their dominance in the sector, FSB added.

Mr Kuboyama said: “Glasgow’s visitor accommodation sector largely consists of smaller businesses. According to government figures, of the 155 VAT-registered visitor accommodation providers in the city, 120 are micro and small businesses. There are hundreds more on top of that who are non-VAT registered, the vast majority of whom are small and micro providers.

“They need support and guidance to mitigate the financial and administrative burdens caused by the introduction of a visitor levy. They also need to be properly represented in the Visitor Levy Forum, which will play a key role in determining how the proceeds of the levy will be used.

“The city’s small businesses need support rather than extra burdens placed upon them. With the right safeguards, this levy could help Glasgow grow as a top-tier destination while protecting the businesses at its heart.”

FOR ALL THE LATEST NEWS FROM ACROSS THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

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98% Of Brits See The Pub As A Cornerstone Of The Community But 59% Admit They Don’t Understand What It Takes To Run One New research from HEINEKEN SmartDispense®* reveals a tale of two truths: Brits are besotted with their locals – but most have no clue what goes on behind the scenes.

Atlas Hotels Richard Stephens, Head of Technical Services at HEINEKEN SmartDispense®, commented:

The insight comes ahead of a new vodcast series launched by HEINEKEN SmartDispense®, offering a behind-the-scenes look at the realities of running a pub today.

“Here in the UK we love the Great British pub and this pioneering vodcast series shines a light on the tireless hard work our operators put in every day to keep the lights on and their customers happy. Our latest SmartDispense® insight shows that the quality of drinks is more important than ever, and we want to showcase how we can help publicans to achieve this – every day and for every pint.”

Fronted by publican and former model Jodie Kidd and landlord and Channel 4’s First Dates barman, Merlin Griffiths, Three Landlords Walk into a Bar, aims to lift the lid on what really happens behind the scenes of a pub.

Jodie Kidd, publican of The Half Moon in Kirdford, Sussex says, “People are always surprised when they find out I run a pub. It’s one of the toughest yet most rewarding jobs. There’s a whole world behind the bar that most punters never get to see – the highs, the graft, the sheer heart landlords pour in. That’s exactly what we wanted to showcase with Three Landlords Walk into a Bar – real people, real stories, and why these places matter so much to our communities.”

As well as confirming that, while people still feel pubs are vital with 98% of people seeing the pub as the heart of their communities but that 59% of them have no idea how to run one, the survey found: • Three-quarters (75%) of Brits class their local publican as a mate • Over a quarter (26%) admit they’ve told their local landlord something they wouldn’t even share with their own friends or family.

In order to help Brits understand more of what goes into running a pub – from pulling pints to cleaning the kitchen – each episode of the new vodcast series, sees Kidd and Griffiths sit down with landlords from some of the UK’s most iconic pubs and bars. They explore the real stories, graft, and innovations that keep venues thriving.

With drink quality now a top priority for 62% of pubgoers, the series also shows how HEINEKEN SmartDispense® is helping operators pour the perfect pint every time.

The first episode, available now on Apple, Spotify, YouTube and https://smartdispense.heineken.co.uk**, features Beccy Webster, landlord

of The Gedling Inn, who shares how an off-the-cuff promotion tied to Nottingham Forest’s scoring record led to an unexpected giveaway of over 300-pints.

Merlin Griffiths, landlord of the Dog & Gun in Leicestershire says, ‘’Being a landlord isn’t just about pulling pints and hosting quizzes – it’s late nights, leaky pipes, and learning to adapt fast. Amidst turbulent times for the industry, we wanted to sit down and explore how Britain’s pubs are evolving to stay at the heart of their communities – whether that’s finding new ways to get people in the door or embracing game-changing tech like SmartDispense® to serve up top-quality pints more efficiently and sustainably.”

Further episodes will spotlight operators including: • The team behind Liverpool’s world famous Cavern Club and Pub, • The landlord of The White Lion in Stockport — one of Britain’s oldest, most haunted pubs • The founder of The Prince of Peckham, one of London’s most inclusive community hubs.

• The brains behind the tech revolution happening behind the bar of Scotland’s

Three Landlords Walk into a Bar is available now across Apple, Spotify, YouTube and https://smartdispense.heineken.co.uk, with new episodes released fortnightly.

Former BHA Chair Awarded Master Innholder Status The former Chair of Bristol Hoteliers Association (BHA) is one of ten industry-leading hotel professionals to be awarded the prestigious Master Innholder status.

DeVere Tortworth Court just outside Bristol, in June 2018.

He has been a Member of the Institute of Hospitality since May 2018 and a Fellow of the Institute of Hospitality since 2023.

Raphael Herzog, who was BHA chair for six years until last month, went through a rigorous application process, will receive the award at a special presentation next month.

He was elected Chair of the BHA in April 2019, after being deputy for nine months, a position he proudly held until April 2025.

He said: “Being awarded Master Innholder status is a true honour and a significant milestone in my career.

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

“It recognises not only personal dedication and leadership within the hospitality industry, but also a deep commitment to excellence, mentorship, and continuous professional development.

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.

Raphael has worked in the hotel and hospitality sector for well over 25 years, starting in his native France before moving to the UK in 2002, working in many properties and with many brands.

He was involved in the opening for the first five-star DoubleTree by Hilton hotel in the UK (and the second in Europe).

He relocated to the South West in 2010 and took up his current position, as General Manager of the

“I am proud to join a respected community of professionals who are passionate about shaping the future of hospitality and supporting the next generation of leaders.”

Adam Flint, Raphael’s success as BHA Chair, said: “Huge congratulations to Raphael for achieving this prestigious award, it’s extremely well deserved.

“Raphael has worked extremely hard to positively promote the hospitality sector and to inspire and motivate young people to consider long-term careers in this vibrant, exciting, industry which I am sure he will continue to do as a Master Innholder.”

Real Vanilla – Writing the Next Chapter in LittlePod's Rather Large Story!

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

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

Real Vanilla: Nature's Unsung Hero will be published by Unicorn later this month.

In bookshops from 26th May, Janet's second book is available to pre-order from Amazon and other online retailers now.

“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 and its importance to the planet."

Find out more here.

project for his father’s farm – a pioneering polyculture system to show how barren land could be cultivated to create and mimic the natural rainforest.

"Who would have thought vanilla could be so riveting?"

- Dame Prue Leith

"Planting the forest with vanilla would show vanilla’s value to biodiversity and aid forest regeneration. It was to be a long and dedicated project. Dr Made had to use his persuasive talents to encourage the farmers to have a go. He was convinced that the project would be worthwhile and that LittlePod would record the journey and be a loyal and faithful partner.

So how did Real Vanilla: Nature's Unsung Hero first come about? This is a topic Janet tackled in her latest Jottings – published on our website this week.

"Ten months ago I was invited by a friend, Judi Burnett, to give a talk to her luncheon club in Mid-Devon," she noted.

"I found myself facing a room full of farmers. It was an ideal opportunity to tell the story of Dr Made (pictured) and how he wanted to revitalise his father’s vanilla farm in Bali where he grew up.

"I told my audience that my meeting with Dr Made led to a specific

"As I was leaving the venue after my talk, I was approached by a man called Simon Perks. He gave me his card and said that he was a director of Unicorn. He had listened to my story and felt that it deserved a wider audience.

"I was daunted by the prospect of taking time out of running LittlePod to pen our journey of 15 years, but I wanted an opportunity to showcase the success of this project and LittlePod’s involvement, so I followed through and contacted Unicorn’s commissioning editor. Thanks to the wet and windy winter that followed, the story will be available across the world from 26th May!"

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Hospitality Training Programmes Rolled Out Across England UKHospitality, in partnership with the Department for Work and Pensions (DWP), has announced which areas will be running the SWAPs, to help people into jobs in hospitality and provide them with a Hospitality Skills Passport.

it is proven to deliver tangible benefits for both jobseekers and hospitality businesses.

“Our hospitality SWAP programme will operate right across England, demonstrating hospitality’s ability to help people into employment in every part of the country.

The new programme trains jobseekers with hospitality skills in a working environment and provides them with both work experience and a guaranteed interview with a choice of employers. The companies, operating both nationally and locally, are working with Jobcentre Plus and local training providers.

Successful participants will also receive a new Hospitality Skills Passport, an innovative, digital transferable award that demonstrates competence and qualifications. The passport is certified by OCN London, an awarding organisation, and accredited by UKHospitality, the sector’s leading trade body.

THE AREAS SET TO BENEFIT FROM THE HOSPITALITY SWAP PROGRAMME ARE: • East: Great Yarmouth, Norwich, Skegness, Suffolk.

• Midlands: Birmingham, Coventry.

• North: Blackpool, Cumbria, Liverpool, Manchester, Scarborough.

• South East: Banbury, Bournemouth, East Kent, Guildford, Gravesham,

“The programme’s delivery of a Hospitality Skills Passport is critical in providing recruits with a way to demonstrate their qualifications and avoid duplication of training for employers.

“I urge any hospitality business operating in any of the 26 areas to get in touch and register their interest to get involved.”

London, Mid Kent, Milton Keynes, North Kent, Reading, Worthing.

• South West: Exeter, Solent, Torbay, Truro & Penwith.

Hospitality businesses operating in any of the areas listed are able to get involved, and interested parties can register their interest using the form on our website here.

Kate Nicholls, Chief Executive of UKHospitality, said: “This is an incredibly exciting programme that we’re leading, in partnership with DWP, and

Alison McGovern MP, Minister for Employment, said: “SWAPs are a key part of our mission to keep people in better paid jobs for longer, putting more money in their pockets – and are a proven success in transforming people’s lives.

“I am therefore delighted that we have partnered with UKHospitality so that more people across England will be able to access the lifechanging training needed to boost their skills.

“Alongside this, we have committed to delivering 100,000 new SWAP places next year, as we Get Britain Working as part of our Plan for Change.”

Augill Castle Announces Passing Of Co-Owner Simon Bennett Cumbria hotel, Augill Castle has announced the sad passing of co-owner Simon Bennett.

Having co-owned and run the castle for over 25 years, Simon and Wendy Bennett transformed the property into a characteristic country house hotel with 14 bedrooms, investing heavily in refurbishment and renovation of the venue, providing guests with the true essence of a shared country house experience.

Over the past two decades, Simon proudly championed a different kind of hospitality – one rooted in generosity and genuine connection. Guests from across the country were drawn not just to the castle’s turrets, but to Simon’s unwavering belief that hospitality is about people first.

Prior to Augill, Simon had a career as a hotelier, restaurateur and journalist. His early hospitality career included roles at leading hotels across the world, including in Canada, Fiji, Australia, and Hong Kong. After returning to London, he retrained as a journalist, writing for the Northampton Evening Telegraph before co-owning a restaurant in Mayfair. His experiences laid the foundation for his deep understanding of the guest experience and the importance of storytelling in hospitality.

Simon was a long-serving Director and Chair of Cumbria Tourism’s Commercial

Committee, where he championed the interests of independent businesses and rural tourism. Gill Haig, current Chair of Cumbria Tourism shared her thoughts from the committee: “Our overwhelming memories of Simon are and will always be of generosity, commitment and fun.”

Known for being a passionate advocate for small, independent businesses, Simon played a key role in shaping strategies that helped introduce key change in how tourism would be able to keep up with other third-party booking platforms. Simon was widely respected for his integrity, insight, and unwavering belief that tourism should serve both visitors and the communities they visit.

Simon was a frequent commentator on the state of hospitality and future of rural tourism and a regular contributor to industry debate.

Co-owner of Augill Castle, Wendy Bennett said: “Simon was a true original. He believed deeply in the value of doing things differently – of welcoming people not just into a hotel, but into a home. He had an incredible gift for making guests feel like old friends. His loss is felt not only by those closest to him, but by the many guests and friends who were touched by his humour, warmth and larger-than-life presence. The hospitality world has lost not only a passionate hotelier, but a true advocate, mentor and friend to many. He will be greatly missed.”

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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.

DoorDash to Acquire Deliveroo in Landmark £2.9bn Deal In a significant development for the global food delivery sector, San Francisco-based DoorDash-based DoorDash has agreed to acquire UK delivery platform Deliveroo in a deal valued at approximately £2.9 billion.

The transaction, approved by both companies’ boards, will proceed through a court-sanctioned arrangement. Deliveroo shareholders are set to receive 180 pence per share in cash—a figure representing a 44% premium over Deliveroo’s market value as of 4 April 2025, the day prior to DoorDash’s approach.

The offer also stands 29% higher than Deliveroo’s final closing price before the formal offer period began and 40% above its three-month average share price.

This acquisition values Deliveroo at roughly £2.4 billion in enterprise terms and corresponds to about 13.4 times its forecasted 2025 EBITDA, based on company projections of £170–190 million.

DoorDash has described the offer as final and indicated it does not intend to increase the bid, unless a rival offer is submitted. In such a case, DoorDash reserves the right to revise its terms, subject to clearance from the UK’s Takeover Panel.

For the UK’s hospitality and licensed trade, the deal represents a pivotal shift. Deliveroo has been a key delivery partner for pubs and bars since 2017, particularly those offering food menus. Many wet-led venues have come to rely on the platform to reach customers beyond the barstool—something that proved vital

during the pandemic and continues to support hybrid business models.

With DoorDash’s backing, the combined entity could see increased investment in delivery tech, improved logistics, and a broader consumer reach. This has potential knock-on effects for local venues that depend on delivery for incremental revenue, especially in urban centres and student-heavy areas.

Founded in London in 2013 by Will Shu and Greg Orlowski, Deliveroo has grown into a major player in the delivery landscape, partnering with around 176,000 restaurants, grocers, and retailers.

Its network also includes over 130,000 delivery riders. In 2024, the platform reported serving approximately 7 million active monthly customers.

Reflecting on the company’s growth, Shu commented: “When Greg and I started Deliveroo, we aimed to connect people with the best their local neighbourhoods had to offer—straight to their door. Over the past 12 years, we’ve stayed committed to that mission, putting customers at the centre of everything we do and continuously evolving our service.”

He added that joining forces with DoorDash marks the beginning of an exciting new era: “DoorDash and Deliveroo share a strategic vision and values, and together we’ll be in a stronger position to support restaurants, riders, and local communities. This deal will enhance our ability to invest in new technology and deliver even greater value to our users.”

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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.

Slug & Lettuce Celebrates 40 Iconic Years With Bold Future Plans Stonegate Group’s iconic Slug & Lettuce brand marks a major milestone as it turns 40 this month.

The brand, which now boasts 77 locations across the UK, is marking this significant milestone with a series of celebrations that include new cocktail menus, themed brunches, and exclusive collaborations.

When Hugh Corbett opened the first Slug & Lettuce on Islington Green in 1985, it was a groundbreaking move in an era when the pub environment was very traditional. Slug & Lettuce introduced a more youthful, modern, and femalefriendly design, setting it apart from other pubs. By focusing on providing a contemporary, welcoming space for both men and women, the brand quickly gained popularity.

With continuous investment in key sites, including the recent six-figure investment in Slug & Lettuce’s new Glasgow location at the former Missoula site back in October, as well as York Riverside in March, the brand remains a cornerstone of the UK’s bar scene. More exciting updates are on the way, with further six-figure investments planned for sites like Slug & Lettuce Lincoln and Newcastle Central, as Stonegate continues rolling out the brand’s fresh, modern look across the estate.

Overall, Stonegate has invested more than £5 million in the last 18 months in transforming key sites including Slug & Lettuce Deansgate, Birmingham Brindley Place, Solihull, Albert Square, County Hall, Glasgow,

Hanover Street, York Riverside and Oxford Circus.

As part of the birthday celebrations, Slug & Lettuce is going all out with a host of activities designed to engage new and existing guests. From limited-edition cocktails to themed brunches and a birthday truck tour across the UK, there’s something for everyone.

The brand will serve nine iconic cocktails, including some fan favourites from the past and exciting new additions, and launch a “cocktail forest” of shareable options.

In addition to the limited-time drink offerings, Slug & Lettuce will be offering birthday-themed brunches, including a nostalgic 90s vs 00s event.

Stonegate Group CEO, David McDowall, said: “Slug & Lettuce has evolved into a true staple of the British high street, beloved by generations of guests. From its humble beginnings in 1985 to its continued reinvention today, S&L has worked hard to continue offering modern, vibrant spaces for guests to come together and enjoy great food, drinks, and experiences. As we celebrate 40 years of success, we’re more committed than ever to Slug’s development.

“At Stonegate, our mission is simple: bringing people together through our passion for great pubs, bars, and venues. Slug & Lettuce will continue to be a place where people come together to create lasting memories, and we look forward to building on its legacy in the years to come.”

Gino D’Acampo Restaurant Group Acquired in £5m Rescue Deal, Safeguarding 400 Jobs In a welcome boost for the UK hospitality sector, the company behind the Gino D’Acampo restaurant brand has been sold out of administration in a £5 million pre-pack deal, securing the jobs of all 400 employees.

The business, operating under the name Upmarket Leisure Ltd, manages five Gino D’Acampo-branded restaurants located in key UK cities—Manchester, Liverpool, London, Newcastle, and Leeds.

Despite recent financial pressures, including a winding-up petition reportedly issued by HMRC earlier this year, the brand will continue trading under its existing name. The company’s most recent financial statements, dated to March 2023, showed debts of nearly £5.8 million to various creditors.

The rescue deal was facilitated by insolvency specialists Begbies Traynor, who confirmed the sale but have yet to disclose the identity of the buyer. The business had a reported annual turnover of approximately £20 million.

Dean Watson, a partner at Begbies Traynor, commented on the transaction: “The leisure and hospitality sector continues to weather considerable economic pressures, from soaring food and staffing costs to evolving consumer habits. In this case, restructuring was the only viable option to protect jobs and preserve the brand’s future.”

“We’re pleased to have concluded a sale that safeguards all roles within the business and allows these well-known venues to continue trading. The brand remains strong and now has an opportunity to rebuild and grow.”

Celebrity chef Gino D’Acampo is no longer involved in the day-today running of the business, having stepped down as a director in 2021. The company, previously named Gino D’Acampo Hotels and Leisure, was rebranded as Upmarket Leisure Ltd in 2023.

Salaries and employee benefits were processed as normal last week, with no disruption reported to ongoing operations.

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Spending Squeeze Keeps Restaurants’ Delivery And Takeaway Sales Flat In March Britain’s leading restaurant groups achieved fractional year-on-year growth of 0.7% in their delivery and takeaway sales in March, CGA by NIQ’s Hospitality at Home Tracker reveals.

CGA’s Hospitality at Home Tracker shows stronger growth for takeaways than deliveries in March. Sales from takeaways and click-and-collect orders rose by 1.7% on a like-for-like basis, while deliveries were exactly level. Total combined sales—including from venues opened in the last 12 months—were 11.0% up on March 2024.

It ends a slow first quarter of 2025 for the sector, after a like-for-like increase of only 1.7% in February and a 0.6% drop in January.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “A flat first quarter for at-home sales is a disappointing result for restaurant operators. Coupled with ongoing pressure on operating costs, especially from the new burden of National Insurance contributions from April, it means margins will be under severe strain at some groups. After a long-term movement towards the convenience of deliveries, the better performance of takeaways lately suggests some consumers may be switching orders to avoid the premium of delivery. While underlying demand for eat-at-home orders remains good, real-terms growth will continue to be hard-earned in the second quarter.”

However, the latest performance was better than wider restaurant trends as measured by the separate CGA RSM Hospitality Business Tracker, which recorded a year-on-year drop of 5.7% in managed restaurant groups’ sales in March.

Weak delivery and takeaway growth reflects ongoing pressure on many consumers’ spending despite a slowing of inflation, as well as concerns about the outlook for the wider economy. Sales may also have been impacted by warm weather in March, which drew some people out to drink in pubs rather than use restaurants. The timing of Easter—which fell in March in 2024 but April this year—also affects the comparisons.

Shepherd Neame’s Orange Tree Pub In Wilmington Opens After A £200K Refurbishment Locals from Wilmington near Dartford gathered at Shepherd Neame’s The Orange Tree pub in Hawley Road) to toast its official reopening after a £200,000 refurbishment.

have found Paul and Amie – they are like gold dust. To get somebody who is local and understands the community is so important in the pub world. All the planets have aligned here!”

The traditional community pub has new licensees, local couple Paul Silk-Sleafer and Amie Johnson, running it as well as a stylish new look.

Praising all those who were involved in the extensive but sympathetic renovation of the building, he added: “We are really pleased with the pub’s new look, and hope this will become a real centre of the community, for all ages to come together.”

The pub reopened to customers a month ago, with Paul, 45, who grew up in the village, and partner Amie, 44, at the helm.

Long time regular John ‘JJ’ James, who has been visiting the pub for more than 40 years, then pulled the first official pint to cheers all round.

The couple took the plunge to start running their first pub together after having an eye on it for several years. But it meant sacrificing taking another plunge as they used savings they had collected for a wedding to take on the tenancy – but haven’t regretted it for a second.

JJ, who lives a five minute walk away, said: “This was the first pub I came in after moving to Wilmington from London – and I’ve kept on coming ever since.”

Paul said: “It’s the first pub I ever drank in. It felt like a homecoming for all of us. I thought if you’re going to do it, this is the time – and luckily, Amie agreed.”

Amie added: “It has always been a lovely pub. Everybody who comes in says it has a nice atmosphere.”

At the official launch event, Shepherd Neame Chief Executive Jonathan Neame said: “We are delighted to

To mark the occasion, Jonathan Neame presented a cheque of £1,000 to Kevina Goodchild, Community Fundraiser – South for the Cystic Fibrosis Trust. The charity was chosen as Orange Tree team member Carly Trew’s daughter Bailey, who will be two next month, has cystic fibrosis. Carly also ran the London Marathon on Sunday in four hours 26 minutes for the charity.

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

hotspot.

Background 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.

Get TheMusicLicence today. Get a quote using our online form on www.pplprs.co.uk/themusiclicence or call us on 0800 015 1772 (8am-6pm, Monday-Thursday and 8am-3pm Friday)

REAL-ly BIG Bags of Character Campaign We’re REAL-ly excited to share with you all the launch of our BIGGEST ever social media campaign for REAL, bringing to life our BIG “Bags of Character” personality.

Launched with up-and-coming Social Influencer “Schooner Scorer” overnight the post gained almost 2,500 engagements and now has over 3,271 likes: bit.ly/4dedG4S Live throughout May, the campaign is set to deliver 1,500,000 impressions

on Instagram.

Instagrammers are invited to find out what flavour they are by answering 4 simple character questions, share their flavour result and tag @REALHANDCOOKED for the chance to win a case!

Your customers will REAL-ly want to get their hands on REAL Hand Cooked Crisps… so stock up now!

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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.

Punch Pubs & Co Acquires The Engineers Arms, in Henlow Punch Pubs & Co has added to its growing portfolio with the acquisition of The Engineers Arms in the rural village of Henlow, Bedfordshire.

The popular pub, which renowned Publicans Kevin and Sharon have run for 36 years, has been welcomed into Punch’s Leased and Tenanted estate.

Speaking about the acquisition, Punch Pubs & Co Head of Acquisitions, Andrew Cannons, said: “This is an incredibly exciting acquisition, and we are thrilled that Kevin and Sharon will be joining the Punch family. As we continue with the transition, we look forward to getting to know the local community and upholding the stellar reputation that Kevin, Sharon and the team have created locally. I do not doubt that this fantastic pub will continue to thrive

for many years to come.”

The community pub, affectionately known locally as ‘The Engine’, offers a superb range of real ales, ciders, continental lagers and 30 premium gins, as well as a variety of in-house entertainment, which Kevin and Sharon are keen to maintain.

Punch Pubs Operations Manager, Lee Greenwood, added: “I’m delighted to be working alongside Kevin, Sharon, and the team as they transition into the Punch family. The Engineers Arms is a fantastic pub that is well-loved in the community, thanks to Kevin and Sharon’s dedication and commitment over the last 36 years. Our priority is to ensure that the Engineers Arms will continue to run with the same spirit that Kevin and Sharon have created, including keeping their impressive range of cask ales.”

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

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Sunshine Boosts Wetherspoon Sales as Pub Giant Reports Solid Quarter UK pub operator J D Wetherspoon has reported a robust trading update for the 13 weeks to 27 April 2025, with a boost in like-for-like sales attributed in part to the spell of warm weather experienced across the country.

“The product range for customers continues to evolve. For example, the company has recently introduced, nationwide, the highly regarded Jaipur traditional ale from the Thornbridge Brewery, as well as renowned international beer brands, Kronenbourg 1664 Biere and Poretti.

The group saw like-for-like sales climb by 5.6% compared with the same period last year. On a year-to-date basis, like-for-like figures are up by 5.1%. Total sales, which factor in changes to the company’s estate, rose by 5% during the quarter and by 4.2% year to date.

“As regards the menu, new initiatives include a gourmet burger offer, which has proved extremely popular in the pubs in which it has been trialled.

According to the company, the slightly lower growth in total sales is largely due to the sale of a small number of sites. Over the quarter, Wetherspoon opened two new pubs while disposing of seven. Looking ahead, the group plans to add another four or five pubs before the end of the current financial year, with around 10 further openings expected in the next.

In terms of property investment, Wetherspoon acquired the freehold interest in seven of its previously leased pubs at a combined cost of £17 million during the year to date. These strategic acquisitions form part of the company’s ongoing focus on enhancing long-term value and operational control.

The chairman of JD Wetherspoon, Tim Martin, said: “The company’s main ambition, as always, is to improve its appeal to staff and customers. In this connection, for example, the company has invested in new staff facilities in 520 pubs (49 in the current year), including staff rooms and changing rooms, with approximately 270 planned for the future. The investment per pub is approximately £100,000.

“Bearing in mind that recent trading has been helped by favourable weather, the company anticipates a reasonable outcome for the financial year, notwithstanding previously reported wage and tax increases of approximately £1.2 million per week.”

Julie Palmer, Partner at Begbies Traynor, commented: “While like-for-like sales continue to impress at JD Wetherspoon, there remains a question over whether this will translate into meaningful profit growth, or whether the company will be weighed down by additional labour costs.

“With wage and tax increases creating an eye-watering £1.2 million hit per week, Wetherspoon’s must find a way to balance the books and maintain its hallmark low prices that are one of the cornerstones to its enduring appeal.

“Despite the ongoing pressures in the hospitality sector, it is clear that pub goers are still finding the time and money to enjoy a drink in the sunshine, and that Wetherspoon’s remains the choice of pub for many.”

Annual Pride Of Greene King Awards Celebrates Team Members From Across The Country Greene King, the country’s leading pub company and brewer, enjoyed a gala night of celebration in Solihull on Wednesday evening (7 May) to crown the stars from its pubs, breweries, and support centres.

The annual Pride of Greene King Awards encourages team members to nominate their colleagues by sharing stories of how they had gone above and beyond and was open to all its team members across the UK. Award winning comedian and presenter, Zoe Lyons – best known for her stand-up comedy appearances on Live at the Apollo – hosted the brilliant night of celebration at Voco St Johns in Solihull, which was attended by 200 Greene King team members, while it was also livestreamed to all Greene King’s 40,000 employees.

but this wouldn’t be possible without the support of our colleagues across the business -it’s a real team effort. They work tirelessly to provide prison leavers with that important second chance on their release, making sure that they can sustain and develop a career in hospitality, which helps to provide stability and reduces the likelihood of them reoffending. The team truly live the Greene King values every day and make a real difference to people’s lives.”

There was also a commitment to Greene King’s environment and social values at this year’s awards, with all event materials being recyclable and the venue and agency partners also demonstrating strong sustainability credentials.

OTHER WINNERS ON THE NIGHT INCLUDED:

There were 11 awards, celebrating team members stories, ranging from the Best Customer Story Award to Best Environmental Story, with all entries scrutinised by a panel of judges which included last year’s awards’ winners and the Greene King executive board.

Best Customer Story Award – Carol Field, Assistant Manager at The Royal Hotel, Ross on Wye – Destination Brands & Ventures

A new addition to this year’s awards was the CEO Excellence Award, decided by CEO Nick Mackenzie, to acknowledge a team whose efforts demonstrate Greene King’s purpose to pour happiness into lives and who also live the Greene King values.

Best Community Story Award – Keith Newby, General Manager at The Station, Hove – Greene King pubs

Speaking on the night, Greene King CEO Nick Mackenzie, said: “Hearing the incredible stories of our team members going the extra mile, embracing our culture, living our values, and caring about our customers, communities, and teams, is truly inspiring.”

“Given the high quality of all our nominations and finalists, there were no easy decisions when it came to selecting the winners. It was an evening full of pride and celebration, and I’d like to thank and congratulate all our finalists.”

Best Leadership Story Award – Ryan Allan, Area Manager, Greene King pubs Best Change Story Award – Steve Hilditch, IT Team, Group Operations Best Team Player Story Award – Heidi Ketteridge, Administrator – Pub Partners Best Environmental Story Award – Reena Ward, Back of House Team Leader at the Chequered Flag, Corby – Hungry Horse Brand Ambassador Story Award – John Malone & Liam Hancy, Brewing & Brands Sales Team Best Digital Story Award – Pub Digital Leads Project Team, Group Operations

During the event, comedian, Zoe Lyons told the audience: “I’m honoured to have hosted this year’s Pride of Greene King awards. What a brilliant night full of remarkable people and stories!”

Best Macmillan Story Award – Sheila Sayles, Front of House Team Member at The Chapel House, Low Moor – Greene King pubs

Winner of the CEO Excellence Award was Greene King’s Social Mobility Team, who work across every aspect of the company’s prison leavers programme. They were praised for their dedication and drive to support people into careers in hospitality and for the incredible difference they make to individuals, communities and society.

Best Outstanding Contribution Story Award – The Hungry Horse Pegasus Team – Destination Brands and Ventures

Graham Briggs, Social Lead said: “I’m incredibly proud that the team has been recognised with this award,

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.

Best Standout Story Award – Nicola McGuinness, Operations Manager – Greene King pubs Best CEO Excellence Story Award – The Social Mobility Team, Sustainability Team 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 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.

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.

“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!

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.

“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.

“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!”

“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.”

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!

Get in Touch! Call 01395 232022, email sales@littlepod.co.uk or visit www.littlepod.co.uk

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UK Economy Loses More Than £2.2BN from International Traveller Spend, Reveals WTTC The World Travel & Tourism Council (WTTC) has warned that the UK lost more than £2.2BN worth of exports as international visitors’ spending nosedived last year, compared to 2019, as the UK government continues to pile on taxes, red tape and slashes the budget of VisitBritain, the UK’s marketing arm.

Julia Simpson, WTTC President & CEO warned, “Other European countries see the economic value of Travel & Tourism but in the UK, it’s taken for granted. Now the government is actively damaging growth. Valuable overseas visitors now face pointless ETAs, a UK-only tax on air passenger duty, and no tax -free shopping. And now the government has slashed VisitBritain’s budget. The Prime Minister needs to lead this, not commit it to death by a thousand cuts from the Treasury.

According to WTTC’s 2025 Economic Impact Research (EIR), the sector contributed £286BN to the UK economy last year, 3.9% ahead of 2019, accounting for 10% of total UK GDP. Jobs in Travel & Tourism supported 4.2MN livelihoods last year but still below 2019 levels.

“The government is risking Travel & Tourism’s stagnation and long-term decline, without targeted action and investment. Globally, travellers are spending more than ever before, while other countries are benefitting. The loss of regional support is particularly concerning. Without dedicated marketing and investment, regions outside London will struggle even more to attract international tourists, despite their huge untapped potential.”

Yet despite this, international visitor spend remains 5.3% below pre-pandemic levels at £40.3BN, representing a staggering £2.2BN loss to the economy, almost equivalent to the £2.3BN announced by the government to recruit 6,500 new teachers in England, and more than the £2.1BN to improve schools across the UK.

THE CLOCK IS TICKING

The global tourism body says that the UK is already one of the most expensive destinations in Europe and the recently announced ETA, lack of VAT-free shopping, growing business taxes, increasing Air Passenger Duty, and now cuts of more than 40% to VisitBritain’s budget will all hamper growth in 2025.

As global tourism surges, the UK is undermining its own growth.

The latest data exposes a widening gap between what the UK’s Travel & Tourism sector could deliver, and what it’s enabled to deliver. Without urgent course correction, WTTC warns the UK risks falling even further behind.

These cuts mean it’s even less likely that regions outside London will get the support they need to attract more tourists, exacerbating regional inequality.

WTTC IS CALLING ON THE UK GOVERNMENT TO:

These are not global pressures. They are deliberate policy choices. And they’re costing the UK economy.

• Restore tax-free shopping for international visitors

Whilst the government’s recent endorsement of Europe’s first Universal theme park in the UK, and plans to expand Heathrow, Gatwick, and Luton airports, signal broader ambitions, WTTC warns these projects will only deliver real benefits years from now and only if the barriers to travel are lifted.

WTTC has urged Prime Minister Starmer to recognise the growth value of tourism, a private sector success story, to the economy and jobs.

• Reverse cuts to VisitBritain • Rethink punitive travel taxes • Invest in keeping the UK globally competitive “The world is travelling again and spending more than ever before. If the UK wants a share of the pie, it must stop sabotaging its own success. The UK has the brand, the appeal, and the infrastructure. What it lacks is political will to allow Travel & Tourism to thrive.” added Julia Simpson.

Lanchester Wines at London Wine Fair 2025 Join Lanchester Wines on Stand B30 at London Wine Fair on 19th - 21st May as we showcase a dynamic and diverse portfolio, highlighting our commitment to quality, sustainability and forward-thinking wine partnerships.

This year, we’re proud to host exclusive tastings with Champagne and Burgundy house Famille Moutard on Monday and Tuesday at 2:30pm. These intimate sessions will explore some of Moutard’s most intriguing cuvées, including rare varietal Champagnes and elegant expressions from their expanding Burgundian range. Spaces are limited, so arrive early to avoid disappointment.

We’re also excited to unveil Tommy Bacco 0%, the very first alcohol-free sparkling wine from Italy’s Vinicola Tombacco – a vibrant and refreshing option with all the character of premium fizz, minus the alcohol. It’s a major milestone for a producer with deep winemaking heritage, and a bold step into the future of mindful

drinking.

Alongside these highlights, we’ll be pouring a carefully curated selection of wines from across our global portfolio, including favourites like Rockhopper, from South Australia, canned wines Wallflower White, Rosé and Red, and Rioja – our modern take on classic Rioja. Other standouts include Land of Plenty Marlborough Sauvignon Blanc, Fioroso Italian blends, the sustainable Permission to Pivot range from Australia and the beautifully crafted Vallegre wines from the Douro.

Whether you’re seeking innovation, provenance or something truly delicious, Lanchester Wines invites you to discover what’s next in the world of wine – all from one trusted, independent UK supplier.

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.

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

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.

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 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.

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

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Heineken Announces £40 Million Star Pubs Investment HEINEKEN UK has announced it will invest £40m in upgrading and reopening pubs in its Star Pubs division in 2025, creating nearly 1,000 new jobs across the country. 25% (608) of HEINEKEN UK’s 2,400 pubs will benefit from enhancements during the year, with 104 of these earmarked for transformational revamps costing £120,000 plus.

Having spent £9.5m in 2024 reopening 62 long-term closed pubs, the company now has the lowest level of closures since 2019. It is continuing its drive to keep pubs open in 2025, and works are completed or underway to reopen ten pubs so far this year.

Although trading conditions have been tough over recent years, HEINEKEN UK has invested consistently throughout, pumping £194m into improving its pubs between the start of 2020 and the end of 2024.

Star Pubs licensees are also confident in the future of the pub market, investing an estimated additional £2m in the schemes being carried out this year.

97% of HEINEKEN UK’s pubs are in rural and suburban locations and its 2025 investment programme will reflect this, concentrating on community locals.

Lawson Mountstevens, Star Pubs’ managing director said: “Consistent investment – rather than a stop, start approach – and a strategy of creating great locals have been key to helping our pubs weather the storms of the last few years.”

and there is seating for 50 people.

Jules says: “We want The Six Bells to become a community within a community, somewhere that residents can come together to socialise and to enjoy events like quizzes, bingo, and themed food nights. In the summer, BBQs and outdoor entertainment will bring the garden to life. A new commercial kitchen means we can offer the type of top-quality food that isn’t currently available in Littlehampton giving us a point of difference. Locals are over the moon to have The Six Bells open again and are delighted with the sympathetic refurbishment.”

THE ROSEYCOMBE, BINLEY WOODS, NEAR COVENTRY A £350,000 refurbishment by Star Pubs and Midlands-based Roseacre Pub Company fully reopened The Roseycombe in January with a carvery and extensive menu resulting in 25 new jobs. The pub – which closed in February 2024 – is the multiple operator’s seventh site with Star Pubs. Funds were spent modernising The Roseycombe to create a superb local with a stunning secluded garden.

The best in the vicinity, it is kitted out with five elegant eight-seater dining booths, an outside bar and a stylish patio plus a large “HEINEKEN sees firsthand the value in lawn for family fun days and live music. The great British pubs and their ongoing popularinternal revamp gave the pub a beautiful new ity. It recognises that Brits love their locals design, refitted the kitchen and converted a disused conservatory into a dining area, bookable for private funcand that well-invested pubs trade better. This tions. £40 million inward investment from a Dutch Says Roseacre Pub Company’s owner Ash Gartshore: “Our business model is based on selling good food in business into UK pubs is a resounding vote great surroundings at an affordable price. Mid-market dining has proved a sweet spot attracting people trading of confidence in the future of the sector.” up for a more premium experience and others, who previously frequented restaurants or gastro pubs, looking “Even with pressures on disposable income, people are still prioritising a trip to their local, valuing it as an for a more affordable alternative. Since taking over The Roseycombe we’ve more than doubled trade. everyday treat and as a way of connecting with their community. But they want to be guaranteed a quality Customers love it and regularly visit three times a month.” experience: relaxing in an attractive setting is an important factor when pubgoers choose where to spend THE SCHOONER, AMBLE their money.”

A £420,000 investment by Star Pubs and “The vast majority of our pubs are leased by independent operators who run them as their own. In partnerlocal pub operator, Robbie Morgan, ship with our licensees, our investment programme keeps alive the great British tradition of individual locals, reopened The Schooner in Amble this April each with its own unique feel and serving the particular needs of its community. following a three-year closure, leading to 16 “Star Pubs’ licensees employ some 25,000 people, support thousands of local suppliers and raise millions for new jobs. The Schooner has been reinvented charity. Pubs are the lifeblood of their communities and growth engines for the UK economy, however, they as a stylish family and dog friendly gastro are being penalised by a disproportionate tax burden. We urge the Government to rectify this distortion when pub with ensuite bedrooms, which will be proposals to overhaul business rates are drawn up this year.” upgraded by Robbie in the coming months to make the most of the pub’s location on THE SIX BELLS, LITTLEHAMPTON the picturesque Northumberland coast. The Closed three and a half years ago due to interior has been reconfigured to offer a the retirement of the previous licensees, The locals’ bar and a main bar / dining lounge Six Bells in Littlehampton remained vacant ensuring The Schooner attracts residents until a joint £425,000 investment by Star and visitors alike.

Pubs and new licensees Emma Aylward and A commercial kitchen has been installed to broaden the food offer. The exterior makeover added seating for Jules Verhulpen reopened the pub at the end 48 people on the front terrace and developed one of the most spacious beer gardens in the area. of April. 10 jobs were created. The old coaching inn, a listed building dating back to Says Robbie: “I already run another successful food pub nearby so realised The Schooner’s potential. Pubs 1732, has been transformed into a high-qual- that attract both locals and visitors, are more resilient in these challenging economic times. As well as offering ity, family-friendly country pub catering for really good food, which is proving a draw, The Schooner will host weekend live entertainment. We’ve been the whole community. The new layout busy since opening. Customers love that we’ve retained features like the original bar and that The Schooner includes a spacious bar with a snug, a dining now offers food. Former regulars who haven’t visited for years are returning and enjoying their new-look area, and a private dining room as well as a local.” separate function room with its own bar “Having Star Pubs’ investment and support enabled me to take on a second pub. My longer-term plan is to and patio access. Outside, the garden and open a number of premium food pubs in destination locations across the North East.” courtyard have been completely overhauled,

Fundraising For Pedalling To Pubs Exceeds £50k As Cyclists Gear Up For Annual Charity Bike Ride Hospitality industry leaders are celebrating as the fundraising total for Pedalling To Pubs 2025 exceeds £50k, a month before riders set off on the epic 220km sponsored bike ride across the Lake District.

ful to the organisers and partners whose passion for our industry makes this all possible – and of course to the great British pubs we’ll be visiting along the way!”

Pedalling To Pubs is an annual sponsored bike ride which raises vital funds for leading hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away. Now at rider capacity, this year’s challenge will see 60 hospitality professionals ride from Penrith to Carlisle and back between 5 – 7 June.

Chris Welham, CEO of the LTC, said: “It’s fantastic to see Pedalling To Pubs going from strength to strength – not only bringing people from across the hospitality sector together, but also raising vital funds and awareness for the LTC and Only A Pavement Away.”

Currently in its third year, Pedalling To Pubs 2025 is striving to exceed last year’s incredible fundraising achievement of over £85,000 for the LTC and Only A Pavement Away. This year’s headline sponsor is Polaris Elements, with the ride also supported by partners BII and Thatchers Cider.

The funds raised enable both charities to carry out their vital work providing assistance and opportunities to individuals in need of support within the hospitality community.

Steve Alton, Lead Rider and CEO at the BII, said: “Pedalling To Pubs has quickly become a standout event in the hospitality calendar, and it’s fantastic to see it return bigger and better than ever for its third year.”

“Along with the rest of the riders, I’ve been training hard to take on the 220km Lake District route – and with over £50,000 already raised, this year’s challenge promises to be our most impactful yet. We are grate-

“The sector continues to face significant challenges this year, and campaigns like this allow us to continue providing health and wellbeing support, practical advice and financial assistance for individuals currently or previously working in the licensed hospitality community. Thank you to everyone who makes Pedalling To Pubs possible, and best of luck to the riders taking on the Lake District trek.”

Greg Mangham, Founder and CEO of Only A Pavement Away, said: “We’re delighted to be part of Pedalling To Pubs once again, and want to extend our heartfelt thanks to everyone involved. With the total already exceeding £50,000, the support this year has been phenomenal.”

“The funds we receive from this campaign make such a huge difference, allowing us to continue giving those wanting to rebuild their lives, a pathway into a rewarding career in hospitality. Huge thanks to the riders, organisers, and everyone who’s donated – you’re helping us to build brighter futures.”

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FSA Announces Additional Investigatory Powers To Tackle Food Fraud New powers have come into effect that equip the Food Standards Agency (FSA) National Food Crime Unit (NFCU) in England and Wales with specific investigatory powers under The Police and Criminal Evidence Act (PACE)

tic and safe for the British public to consume is vital, which is why it is essential to boost the National Food Crime Unit powers to tackle food fraud.”

Beginning this month and nearly a decade after the NFCU was set up, new powers under PACE will enable NFCU investigators to apply for and execute search warrants, with the appropriate safeguards. This will help to protect consumers and businesses from food fraud more effectively.

“More broadly our cross-Government food strategy will make sure our food system can continue to feed the nation, realise its potential for economic growth, and protect the planet and nourish individuals, now and into the future.”

The NFCU was set up following the Elliot Review, in the wake of the horse meat crisis of 2013. Since then, the Unit has grown with the aim of preventing food fraud and supporting businesses to meet their responsibilities to make and sell safe food.

Daniel Zeichner, Minister for Food Security and Rural Affairs: “These new investigatory powers for the National Food Crime Unit will help protect consumers and support legitimate businesses across Wales.”

Over the past decade, the NFCU has worked with partner organisations such as the Police and Local Authorities (LAs) fighting food fraud, prosecuting and deterring offenders, and from May 1st, investigators will be able to apply for and execute search warrants, increasing the FSA’s ability to respond quickly to intelligence and to continue to ensure that swift action is taken to tackle food fraud.

The FSA will be working closely with Police and Local Authorities, and new powers will free up vital resources so they can be diverted to other priorities while we have more capabilities to protect legitimate businesses and consumers.

Andrew Quinn, Head of the FSA’s National Food Crime Unit (NFCU) said: “Making sure our food is authen-

“Food safety is a critical part of public health and these enhanced capabilities will ensure swifter action is taken against anyone who seeks to undermine our food standards.”

Sarah Murphy, Minister for Mental Health and Wellbeing, Wales: “The new powers that have been given to the FSA’s NFCU are of huge importance in the on-going fight against food crime in the UK.” “The ability to enter and search premises immediately following the arrest of suspects will make it much more difficult for criminals to dispose of incriminating evidence and cover their tracks. I have supported this advance in the Unit’s powers for many years and am delighted to see them coming into force. The many bona fide food businesses and UK consumers will be better protected as a result.”

Punch Pubs & Co Projects Annual Earnings To Surpass £100m As Growth Strategy Delivers Punch Pubs & Co has announced it is on track to surpass £100 million in underlying EBITDA for the current financial year, driven by robust trading performance and continued investment across its estate.

The company expects these efforts to lift group profitability from £94.8 million in underlying EBITDA for the 12 months to February 2025 to a projected pro forma run rate of £111 million.

The Staffordshire-based pub operator, which manages a diverse portfolio of 1,264 pubs nationwide, released a trading update for the 28-week period ending 23 February 2025. The group reported total revenue of £168.3 million, showing a modest increase from £165.1 million over the same period last year. Net cash inflow also remained steady, rising slightly to £44 million from £43.3 million in 2024.

A key driver in this forecast is the continued expansion of its managed partnership estate. Eighteen pubs were converted into the model during the reporting period, and a further 37 are earmarked for conversion over the coming year.

Underlying earnings before interest, tax, depreciation and amortisation (EBITDA) rose to £46.9 million— up from £43.2 million in the previous year—with each of the company’s divisions performing well, including its Leased and Tenanted arm, Management Partnership model, and its Laine Pub Company segment. Total EBITDA for the period stood at £45.9 million.

Strong trading momentum continued into the following eight weeks, ending 20 April 2025, with EBITDA up by 10% compared to the same period last year—representing an increase of £1.4 million.

The positive performance has been attributed to a combination of strategic initiatives, including inflationary pricing adjustments, targeted capital investment, pub acquisitions, and the transition of several sites from leased and tenanted agreements into Punch’s growing managed partnership format.

Punch Pubs & Co also bolstered its estate through the acquisition of 20 new sites during the 28-week period, representing an investment of £12.5 million. An additional £17.3 million was allocated to refurbishments and estate maintenance—up from £13.3 million in the prior year.

In a notable transaction last month, the group added four pubs to its portfolio through the purchase of sites previously owned by Leicester-based Everards.

The value of the company’s property assets has also increased significantly. A full estate revaluation conducted by Savills saw the portfolio valued at £992 million. During the same period, Punch generated £7.7 million through pub disposals.

At the end of the reporting period, the group reported strong liquidity, with £74 million in available funds—comprised of £3.7 million in cash, £37 million in unused credit facilities, and £33.3 million in accessible reserves.

Oaknorth Backs Acquisition Of Loungers, Which Plans To Roll Out 30 New Sites A Year OakNorth bank has participated in a club loan to support Lion Capital and Fortress Investment Group’s Public to Private acquisition of Loungers, one of the UK’s fastest-growing all-day café-bar operators.

Founded in 2002 and headquartered in Bristol, Loungers operates three distinct brands – Lounge (252 sites), Cosy Club (36 sites), and Brightside (4 sites) – and employs over 9,000 staff. Known for its unique all-day, community-focused proposition, the business has demonstrated consistent like-for-like revenue growth, resilient cash generation, and an industry-leading site success rate. Unlike a lot of chains, each site is branded and positioned individually within its respective community, meaning that many of its local customers aren’t aware of the scale of the business.

Under Fortress and Lion’s ownership, Loungers plans to continue its proven site rollout strategy, opening over 30 new sites a year to capture further market share in underserved UK locations. The strong cash generation and low leverage profile of the business post-acquisition are expected to underpin continued investment in expansion.

Alex Reilley, executive chairman and co-founder of Loungers, commented: “We’re hugely excited about what

the future holds for Loungers. Having the backing of both Fortress and Lion Capital provides us with the firepower and strategic support to continue our ambitious expansion plans while staying true to the culture and values that have made Loungers so special. Throughout this transaction, OakNorth has been an outstanding banking partner – responsive, commercial, and supportive at every step. They are longterm supporters of the hospitality sector and have a deep market understanding of the challenges and opportunities facing businesses like ours.”

Stuart Blair, Debt Finance Director at OakNorth, continued: “Loungers is a best-in-class operator with a differentiated and highly scalable model. The business has shown impressive resilience through multiple macroeconomic cycles and continues to deliver outstanding site-level economics. The management team led by Nick and Alex is world-class which is why they’ve been able to deliver such strong results for decades. It’s been a pleasure to work alongside Fortress and Lion Capital – two highly experienced sponsors with a deep understanding of the hospitality sector – to support the next stage of Loungers’ growth journey.”

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Issue 263

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

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.

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

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.

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.

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!”

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.

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

lection.

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 col-

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.

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Chefs' Buyers Guide

TUGO - Innovative Food Solutions Riso Gallo - Sensationally Sustainable!

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

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.

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

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.

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

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.

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

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.

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

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.

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.

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,

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

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.

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.

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

ethical 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.

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

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

• 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

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

perfect snacks.

WHY CHOOSE ROBERT'S DORSET?

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

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:

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

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.

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 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.

‘’We have a large following of customers who are doing the keto diet.”

MOVING WITH THE TIMES

They are going to the gym and want a high protein snack.

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.

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!

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!

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…

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.”

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.

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.

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.

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.

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

Next Generation Cloud POS solutions

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.

For more information, visit www.star-emea.com

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Food Safety

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

By Matt Smith, Director of Customer Operations at mpro5 (www.mpro5.com) 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 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 range of food labelling solutions.

See the advert on the previous page for details.

Issue 263

CLH DIGITAL

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.

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!

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.

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.

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.

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.

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

Telephone: 01452 336 520

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

A1 - 5 colours

B2 - 7 colours

C3 - 3 colours

D4 - 3 colours

E5 - 3 colours

F6 - 3 colours

G7 - 3 colours

H8 - 8 colours

Eclipse Furniture Website: www.eclipsefurniture.co.uk 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.

Make outdoor spaces sparkle with colour

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.

J9 - 7 colours K10 - 7 colours L11 - 7 colours M12 - 10 colours 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.

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Jefferson Calor Gas: Your Premier Outdoor Leisure & BBQ Gas Supplier Across the South As warm weather approaches, outdoor gatherings and BBQs become a highlight of the season. Ensuring a reliable and efficient gas supply is crucial for a seamless experience. Jefferson Gas, with over 30 years of expertise, stands out as a leading supplier of LPG solutions across the South from Eastbourne to Bournemouth.

Jefferson Gas offers a diverse range of gas products tailored for outdoor leisure activities: • BBQ Gas Bottles: Whether you're hosting a family BBQ or a larger event, Jefferson Gas provides 5kg & 13kg propane patio gas bottles, ideal for powering small & large gas BBQs. • Patio Heaters: Extend your outdoor enjoyment in cooler evenings with their selection of patio heaters, including the Lifestyle 14kW Commercial Patio gas heater.

• Camping Gas: For camping enthusiasts, Jefferson Gas sup-

plies Campingaz 907 and 904 gas bottles, ensuring a reliable cooking and heating source during your adventures.

With strategically located depots, Jefferson Gas ensures prompt delivery and easy access to their propane and patio gas cylinder refills: • East Sussex • West Sussex • Hampshire • East Dorset Jefferson Gas prides itself on prompt delivery, often same or next day, ensuring your events proceed without a hitch.

Their extensive experience in LPG guarantees a reliable and environmentally sensitive energy source for all your outdoor leisure events.

For more information or to place an order, visit www.jeffersongas.co.uk

Spring Into Action With A Mobile Coffee Service As the weather warms up and people enjoy the great outdoors again, a mobile coffee business is the perfect way to serve great 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.

01273 041500 | www.jeffersongas.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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CLH DIGITAL

Issue 263

Outdoor Spaces Enhance Your Outdoor Space with 15% Off Recycled Furniture Spring has arrived, making it the perfect season for hospitality venues to revamp their outdoor areas. At TDP, we provide robust, weather-resistant outdoor furniture crafted from 100% recycled plastic, ideal for pubs, hotels, and cafés. Our low-maintenance pieces save you time and effort, allowing you to focus on delivering exceptional service to your guests. With a 20-year warranty, our furniture is built to endure heavy use and harsh weather conditions.

Choosing TDP means no more staining, painting, or constant upkeep. We are proud recipients of the King’s Award for Enterprise in Sustainable

Development, having diverted over 5,000 tonnes of plastic from landfill. Our products come in a variety of colours and can be personalised with your branding through engraving or plaque options.

At TDP, we offer a variety of benches, dining sets, modular furniture, and planters. Create a welcoming, sustainable outdoor space with our products.

Use discount code HOSPITALITY15 to enjoy 15% off your purchase. Visit our showroom or explore our full product range at www.tdp.co.uk. For advice or to discuss your specific needs, call us on 01629 820011 or email info@tdp.co.uk

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.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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-

temporary vibe in on-trend brown with the Bolero range? The chic Bolero Table is constructed from lightweight polypropylene and again, you can choose to pair it with a combination of the matching Bolero Armchair and Bolero Side Chair, with the whole range currently available with 10% off.

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.

Issue 263

CLH DIGITAL

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Cleaning and Hygiene Hygiene First: Why Cleanliness Is the Cornerstone of Hospitality Success In the bustling world of hospitality, first impressions are everything—and cleanliness speaks volumes. Whether you're running a boutique hotel, a busy pub, or a fine-dining restaurant, the cleanliness of your establishment is one of the most visible and crucial indicators of your commitment to guest care. A clean and hygienic environment fosters trust, encourages repeat business, and bolsters your reputation. It’s not just about aesthetics; it’s about safeguarding health and ensuring your business thrives in a competitive and often highly scrutinised market.

rating scheme that is publicly visible, local newspapers regularly report on hygiene ratings for businesses, often highlighting poor ratings, and a low rating can deter potential guests before they even walk through the door.

THE BUSINESS CASE FOR HYGIENE

Cleanliness is also a fundamental aspect of ensuring the safety and wellbeing of both guests and staff. Regular disinfection of high-touch areas, proper handwashing facilities, and pest control are not optional—they're essential.

Hygiene should be ingrained in the culture of your establishment, with staff empowered to report issues and suggest improvements.

Hygiene matters in hospitality because it directly impacts guest satisfaction and your establishment’s reputation. In today’s digital era, guests share their experiences widely through review platforms like TripAdvisor and Google. A single negative review mentioning poor hygiene can deter potential customers and erode years of hard-earned credibility. Worse still, it can have an irrevocable impact on your brand, especially if photos or videos are shared online.

Furthermore, poor hygiene isn’t just a reputational issue—it’s a health risk. Unsanitary conditions can lead to the spread of bacteria and viruses, causing illnesses among guests and staff. This can lead to temporary closures, loss of income, and even legal action. In short, the cost of neglecting hygiene far outweighs the investment needed to maintain it.

Operators should keep up to date with any regulatory changes and ensure that hygiene audits, safety data sheets, and risk assessments are current and properly documented.

SAFETY FOR GUESTS AND STAFF

Ensuring that all team members understand the importance of their role in hygiene can foster a collective sense of responsibility, which improves outcomes and morale.

REPUTATION, TRUST, AND LOYALTY

COMPLIANCE AND THE LAW

Trust is hard-earned and easily lost. A guest who experiences a pristine, well-maintained venue is far more likely to return, leave a positive review, and recommend your business to others. Conversely, a guest who sees grime in the toilet or mould around a shower tray may never come back— and will likely let others know.

In the UK, hospitality businesses must adhere to strict hygiene laws under the Food Safety Act 1990 and comply with local authority environmental health standards. Failure to meet these obligations can result in fines, closures, and even prosecution. The Food Standards Agency (FSA) operates a hygiene

Building a reputation for cleanliness can set your establishment apart. It reassures guests, builds loyalty, and demonstrates professionalism. Think of hygiene not just as a regulatory requirement, but as a key pillar of your brand.

BEST PRACTICE GUIDELINES FOR OPERATORS To help maintain high standards of cleanliness, here are some best practices for hospitality businesses: Implement Clear Cleaning Schedules: Assign tasks, set frequencies, and display checklists for visibility and accountability.

Use the Right Products: Ensure that cleaning agents are suitable for the surfaces and environments in which they're used, and that staff are trained in their application.

Invest in Staff Training: Regular training ensures everyone understands hygiene protocols and keeps up with new requirements.

Conduct Regular Audits: Internal hygiene checks help spot issues before guests do.

Maintain Equipment and Facilities: Cleanliness includes maintaining equipment like fridges, dishwashers, and HVAC systems.

Encourage Personal Hygiene: Staff should be provided with uniforms, handwashing stations, and policies around personal cleanliness.

Have a Crisis Response Plan: In the event of a hygiene incident, have a clear plan to manage the situation swiftly and transparently.

FINAL THOUGHTS In hospitality, perception is reality. Guests often equate cleanliness with care, safety, and quality. Upholding high hygiene standards is not just a regulatory obligation—it’s a business imperative. By investing in cleanliness, you’re investing in your reputation, your staff, and your guests.

In the court of public opinion, there are no appeals—so make cleanliness your strongest defence.

Rotowash - Sustainable and Efficient Cleaning Rotowash machines are among the most robust and efficient floor cleaners available in the UK. Designed to handle all flooring types, they vastly outperform traditional rotary machines. Their patented brush system reaches deep into uneven surfaces like grouted tiles, studded rubber, matting, and even escalator steps, while also excelling on flat floors such as vinyl, wood, and terrazzo. On carpets, they clean, lift the pile, and leave the surface dry in minutes.

Health and safety is central to our approach. We provide free training to all operators for the machine’s lifetime to ensure safe and effective use, protecting both users and the machine’s longevity. Our SafeContractor SSIP accreditation reflects our commitment to high safety standards.

Rotowash machines are also extremely environmentally conscious, using up to

90% less water and chemicals than conventional alternatives making them a sustainable choice for any business.

Our customer relationship doesn’t end at the point of sale. Through our dedicated service department and nationwide team of engineers, we offer a Preventative Maintenance Agreement (PMA) that includes planned service visits every five months and covers callouts and labour for emergency repairs.

Looking ahead, we have undergone a recent digital transformation, adopting online purchasing and smart innovative online tools including an interactive savings calculator to help businesses to make more informed, cost-effective decisions.

For further information visit www.rotowash.com or see the advert below.

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CLH DIGITAL

Issue 263

Cleaning and Hygiene

Mitigate Fire Risk Through TR19 Grease Compliance

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.

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.

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.

®

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.

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 Steam cleaning in the hospitality sector has many benefits, including killing germs, removing stains, reducing chemical usage and saving water.

Steam can kill up to 99.99% of germs and bacteria. This is especially important in the hospitality industry, where guest rooms and bathrooms can harbour many types of germs. Deep cleaning can be carried out periodically for a thorough clean of those areas, which aren’t normally cleaned on a day to day basis where steam can penetrate effectively removing dirt, grease, and stains. Not only that, without harsh cleaning chemicals you won’t be leaving behind potentially allergenic residues.

It’s a natural, chemical-free way to clean. Using only water to generate steam to clean a wide variety of both hard and soft surfaces is a cost effective way to clean with savings to be made,

both on cleaning chemicals and on the time and effort involved in other methods of cleaning.

Steam cleaning is also eco-friendly as steam cleaning uses much less water than traditional cleaning methods, which is good for the planet and good for your water bills!

Steam cleaning can be used on a variety of surfaces, including walls, spot cleaning of floors, ceramic tiles, grouting, kitchens, washrooms and toilets. It can also clean and refresh soft surfaces such as curtains and upholstery.

All in all, steam cleaning is a highly effective and versatile cleaning method that can help keep hospitality businesses clean and safe for both staff and customers alike whilst helping the planet and saving you money.

For further information see the advert on this page or visit www.duplex-cleaning.com

Jangro’s 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.

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.

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.

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.

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

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/

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CLH DIGITAL

Issue 263

Kitchen Equipment and Fit Out

Designing for Success: The Key Components of a High-Performance Commercial Kitchen Your kitchen is the busy, beating heart of your business. Whether you're running a high-end hotel, a cosy pub, a buzzing restaurant, a late-night takeaway or a street food pop-up, your kitchen’s layout, equipment, and workflow will ultimately determine your success. Getting the basics right isn’t a luxury—it’s a necessity.

A well-planned kitchen not only supports efficiency and safety but also underpins the quality of your service and the satisfaction of your customers. Let’s break down the essential elements of a commercial kitchen fitout and explore how smart design choices can future-proof your hospitality operation.

1. FLOORING: YOUR FIRST LINE OF DEFENCE The foundation—quite literally—of your kitchen starts with the flooring. It must be non-slip, easy to clean, resistant to heat, chemicals, and constant footfall. In a commercial environment, the floor takes a beating, so investing in the right material can save you from future repair costs and compliance headaches. Resin and safety vinyl are popular choices, and importantly, all flooring should have adequate drainage and coving to help maintain hygiene standards.

2. DELIVERY AND STORAGE: SMOOTH STARTS BEGIN HERE Receiving deliveries efficiently and safely is the first step in food safety. Designated delivery areas, ideally with direct access to storage spaces, reduce cross-contamination risks and bottlenecks. Dry, chilled, and frozen goods should have clearly separated storage zones with appropriate shelving and racking. Labelled zones, firstin-first-out (FIFO) systems, and clear signage all contribute to smooth, safe operations.

Smart storage doesn’t just improve safety—it also helps your team work faster, waste less, and manage stock more effectively.

3. FOOD PREP AREAS: CLEAN, ORGANISED, AND STREAMLINED Food preparation areas must be clearly separated according to function—meat, fish, vegetables, dairy, etc.— to minimise the risk of cross-contamination. Surfaces should be made of non-porous, easy-to-clean materials like stainless steel, and sinks should be appropriately designated for food prep or handwashing.

Workflow is key: prep stations should be located in close proximity to storage and cooking areas, with enough space for multiple staff to work without compromising safety or speed.

4. COOKING STATIONS: FIREPOWER MEETS FUNCTION The heart of the operation lies in the cooking line. This should be configured with maximum efficiency in mind—grouping equipment based on cooking methods (e.g., grills, fryers, ovens) and arranging them so chefs can move fluidly without blocking each other.

Modular cooking units are gaining popularity for their flexibility, and energy-efficient appliances can reduce your carbon footprint while saving on utility bills. Ensure all appliances are installed with adequate clearance and that safety measures, such as automatic shut-offs and flame-failure devices, are in place.

5. FOOD WASTE AND CLEANING STATIONS: HYGIENE STARTS HERE Effective waste management is a must. Cleaning stations should be equipped with commercial-grade sinks, dishwashers, and clearly labelled bins for general waste, food waste, and recyclables. Cleaning supplies should be stored in designated areas away from food storage or prep zones.

Encouraging a clean-as-you-go culture can reduce downtime and keep standards consistently high. The right equipment—like pre-rinse spray arms, grease traps, and efficient dishwashers—makes daily maintenance faster and easier.

6. SERVICE PASSES AND HANDOVER ZONES: KEEP THE FLOW GOING Service areas should act as a seamless bridge between the kitchen and front-of-house. Heated gantries, passthrough shelving, and ticket rails help keep operations orderly and ensure food reaches guests hot and fresh.

Clear visual and physical separation between dirty return zones and clean service areas reduces risk and confusion during busy shifts.

7. VENTILATION AND EXTRACTION: OFTEN OVERLOOKED, ALWAYS ESSENTIAL Poor ventilation can turn your kitchen into a hazard zone. A properly designed extraction system removes heat, grease, smoke, and odours, creating a safe and comfortable working environment. It also helps maintain compliance with health and safety regulations and fire prevention guidelines.

Investing in a quality ventilation system also prolongs the lifespan of your equipment and reduces maintenance costs. Don’t forget to schedule regular filter changes and system deep cleans—it’s not just a hygiene issue; it's a legal one.

SMART DESIGN EQUALS SUSTAINABLE OPERATIONS The most successful kitchens are those where every element—design, equipment, and workflow—works in harmony. From flooring to food prep, ventilation to waste management, each decision impacts safety, speed, and service. And as labour costs rise and environmental concerns grow, operators who design for efficiency and sustainability from the ground up will enjoy long-term gains.

Fit-outs are an investment, not an expense. Done right, they reduce stress, increase productivity, and contribute directly to customer satisfaction. It’s not just about how your kitchen looks—it’s about how well it performs.

Thinking of a kitchen upgrade or a full fit-out? Work with specialists who understand the specific needs of the UK hospitality sector, and make compliance, efficiency, and future growth the pillars of your project.

Because in hospitality, a great kitchen doesn’t just serve food—it serves your whole business.

Focus On Blue Seals New Induction Technology Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of launching our new induction- convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted

into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product.

This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases.

Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas.

This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

David Chesshire National Accounts Manager Blue Seal www.blue-seal.co.uk

Issue 263

CLH DIGITAL

Kitchen Equipment and Fit Out Kitchen Clearance UK Limited High Quality Refurbished Catering Equipment 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.

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

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.

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-

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

Tel: 07790 612911 Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

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.

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.

Introducing OiLChef, The Award Winning Catalytic Convertor for All Deep Fryers and Frying Ranges 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.”

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%

SUPPLIERS OF HIGH QUALITY REFURBISHED AND NEW B GRADE CATERING EQUIPMENT

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.

Sustainable Refrigeration That Goes the Distance Liebherr’s new heavy-duty range combines durability, energy efficiency and a fiveyear guarantee

ESTABLISHED 2011

“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.

Trusted brands, including:Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

Fully refurbished to a high standard and rigorously tested by our expert engineers.

Tel: 07790 612911

| Email: kitchenclearanceuk@gmail.com

www.kitchenclearanceuk.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 263

Kitchen Equipment and Fit Out

Fridge Seals Direct Your New Kitchen Assistant Is Here...

COMBI OVEN

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.

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.

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.

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

We are here to help you.

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.

www.fridgesealsdirect.co.uk

EXTENDED WARRANTY

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.

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.

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-

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 Quote CLH10 for 10% disco unt of f your f irst order The UK’s official Importer of Stierlen Dishwashers Tel: 01422 524800 Email: sales@kdecateringequipment.com www.kdecateringequipment.com

• Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Issue 263

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 Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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

design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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.

More Information: Pump Technology Ltd | www.pumptechnology.co.uk. |. 0118 9821 555

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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.

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 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.

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’.

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.

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.

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

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

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

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

See the advert on page 19 for more products.

Meiko UK Launch Of The Compact Biomaster ‘Flex’ Food Waste Recycling 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.

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.

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.

“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.”

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

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

Williams’ New Jade Counters Offer ‘Best In Class’ Energy Efficiency 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.

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 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.

In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insur-

ance 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 The 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 major insurers in the UK and for the marine industry, continually introducing new products through our dedicated R&D facility. These have recently included new processes for protecting marble from stains, exterior brick tinting and the application of slip-resistant surfaces for baths and showers.

Our customers include celebrated hotels, famous cruise lines and busy international transport hubs. From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration services all over the UK and

around the world. At Magicman, we know that a good repair is the best thing to do.

If your premises are in need of some TLC, we have the services and equipment to help you out. We can handle minor chips, scratches, and other superficial issues as well as more major damage such as dents, burns and cracks.

Our team can handle most problems with efficiency and ease, whether they involve cabinets or furniture. We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worry about paying extra fees due to incomplete repairs.

We've got all kinds of options when it comes to repairing damaged items in your hotel rooms.

If you want to find out more visit www.magicman.co.uk or download our free app available now.

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'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?

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.

• 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 Call us on 0141 440 0800

Get an estimate today

Tel: 0345 458 1010 QUALITY REPAIRS TO DAMAGED ITEMS & SURFACES ON­SITE Magicman® technicians are trained to deliver on site repairs to doors, floors, worktops, baths, shower trays, tiles, window frames and cills, furniture and so much more.

Magicman® is the premier damage repair and restoration service.

We have developed a range of innovative repair solutions to rectify damage to all types of hard surface – wood, laminate, ceramic, metal, uPVC, stone, marble, granite, even glass.

BEFORE

AFTER

The damage disappears, just like magic!

www.magicman.co.uk

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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!

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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.

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

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 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.

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!

Elevate Your Hospitality Venue with Dining Chairs UK: Affordable, Stylish, and Durable Contract Furniture HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

As the UK’s hospitality sector continues to evolve, the demand for high-quality, durable, and aesthetically pleasing contract furniture has never been greater. At Dining Chairs UK, we are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country.

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.

YOUR ONE-STOP SHOP FOR HOSPITALITY CONTRACT FURNITURE Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premium-quality products at competitive prices.

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.

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 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

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.

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK factory waste plastics and materials that would

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

See the advert on page 36 for further details.

Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated

wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.

We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

See the advert on the front cover.

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

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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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 859599.

CLEAN Do The Workwear, So You Can Do The Work 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.

care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

3R (EPOS) Solutions

To find out more: www.cleanservices.co.uk or see the advert on page 13. 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.

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.

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.

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.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

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-

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

Avoid Losses, Increase Profits and Build Relationships Offering your customers the best possible customer service is key to building trust and relationships. It will also increase profits, encourage repeat visits, and offer positive peer recommendations.

CardsSafe helps pubs, bars, restaurants, golf clubs, and sports centres avoid losses and increase profits. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's Cricket Ground, and numerous restaurants and bars utilise the CardsSafe system.

The good news is that CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

Grant Rumbelow, Food and Beverage Operations Manager at London Gold Club, told us, “CardsSafe has been a welcome addition to the London Golf Club. We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers’ cards while they enjoy their round of golf.”

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR.

CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers

Sunfly Karaoke Sunfly is undoubtedly the bestknown name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s. Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT

subscription per month, minimum one year.

In addition, we have partnered with SingPods who have a fantastic range of professional systems as well as their famous self-contained pods.

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 Hall Cellar Coolers Impress at Boom Battle Bars 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 leader in a new entertainment concept, competitive socialising, offering games including American shuffleboard, augmented reality darts and axe-throwing as well as conventional pool and beer pong.

See the advert on page 11 or visit www.jehall.co.uk for details.

Issue 263

Property and Professional

CLH DIGITAL

55

Beware Auto-Renewal of B2B Contracts

By Peter Kouwenberg, partner at Taylor Walton Solicitors (www.taylorwalton.co.uk)

Businesses buying services from suppliers need to consider whether these contracts will be automatically renewed, which can be an expensive mistake when they are no longer needed or when a new provider has been appointed.

What is the responsibility of the supplier to warn the customer of an autorenew clause, and can the customer exit these agreements easily if it fails to notice it?

diarise a reminder well in advance of the notice deadline to consider whether or not to serve notice in good time.

Where a customer is required to give notice to terminate, it is also vital to adhere to any “notice” provisions which govern how notice is given. Often, email notice alone may not be sufficient, and notice may be required by post.

The customer must factor in any timescales set out in the notice provisions, in addition to the basic notice period.

Whilst contracts between a business and a consumer provide the customer with some level of statutory protection, B2B customers are relatively exposed. It is therefore particularly important to understand what your business is being asked to sign up for and to challenge terms you are not happy with before the agreement is entered into.

Customers also need to be aware of other terms which could be expensive, including provisions for price rises. Price rises will rarely be open-ended (and may give the customer the opportunity to terminate if they are unhappy with the price rise) but there may be provisions permitting the supplier to increase its prices in line with RPI or other objective measures.

Typically, with a B2B contract, both parties are free to contract on whatever terms they decide. For a handful of specific provisions, it may be possible to challenge a B2B contract on the basis that the relevant terms are unfair, but this can be difficult to prove.

A customer should therefore ensure that either: (a) The contract is for a fixed term and does not automatically renew; or (b) Any automatic renewal provisions are acceptable within the context of the termination provisions. Check that notice may be served within any fixed term or renewal period to expire immediately at the end of that period and

From a wider perspective, businesses should have a clear policy in place for which individuals have the authority to negotiate and sign any supply contract.

Where a contract is not on that businesses’ own standard terms, it is always prudent to obtain professional legal advice on the document before signature in order to highlight potential areas of risk, including renewal and termination provisions.

Always know what your business is signing up to, the full cost and the terms for the end of the contract, and note important dates, so that contracts can be ended when the services are no longer needed.

BPI Supports Closure of a 120-Year-Old Bakery Business with £300k Asset Sale BPI Asset Advisory was appointed to facilitate the sale of bakery and commercial catering equipment from Oddie’s Bakery, a respected family-run business based in Lancashire.

The auction attracted over 400 registered bidders, generating returns in excess of £300,000. Our comprehensive approach ensured the sale process was efficient, from asset preparation and marketing to final collections, all while maintaining a high level of professionalism and client support throughout.

Established in 1905, Oddie’s had built a strong reputation for quality and tradition, serving the local community for over a century.

This strategic asset disposal allowed the business to generate capital from equipment no longer required, allowing for an orderly closure of the business. The auction also supported other businesses in the sector by making high-quality machinery accessible at competitive prices.

Amid changing market conditions and rising operational costs, Oddie’s explored new avenues to restructure the business. As part of this process, BPI was instructed to facilitate the disposal of surplus equipment from its production site to recover value and support the business’s next steps.

Andy Cromack, Director, BPI Asset Advisory, said: “This auction provided bakeries and food producers with the opportunity to secure high-quality equipment at exceptional value. We are proud to have supported the Oddie’s team during this challenging time.”

BPI managed the entire online auction process, overseeing the sale of a diverse range of bakery and food production assets. The auction featured a variety of well-maintained equipment, including Mercedes Sprinter delivery vans, industrial ovens, commercial mixers, and specialist production lines. The sale was marketed to bakeries, caterers and food manufacturers across the UK.

For Sale: Stunning & Renowned Award Winning Michelin Starred Pub/Restaurant With 4 Bedroom Accommodation Licensed property specialists Stonesmith, are delighted to offer for sale the renowned and award winning Masons Arms at Knowstone, a Michelin starred destination food led pub/restaurant.

THE WEST COUNTRY SPECIALISTS

trading environment.

The Masons Arms is a quintessential Grade II listed property retaining many of the original character features such as inglenook fireplaces, exposed beams and cob walls. Today the inn is presented to a high standard having been recently extended to create an impressive owners open plan Kitchen/Dining/Family Room. The business is extremely well regarded and is renowned for its ambience and abundance of character, within a purpose equipped

The Masons Arms is undoubtedly a very special business and a highly successful and stunning food led country pub restaurant. It provides substantial and consistent levels of turnover with exceptionally strong six figure net profits, combined with impressive family sized owner’s accommodation and it is offered for sale due to retirement after 19 years of ownership.

The freehold business is for sale with an asking price of £695,000. If you’re thinking of selling or buying, Stonesmith can be contacted on 01392 201262 or visit the website www.stonesmith.co.uk.

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

the following elements:

For more information on BPI, visit: www.bpiassetdisposal.com

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

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.

DARTMOOR, DEVON

KINGSBRIDGE, DEVON

SOMERSET COUNTRY VILLAGE

Attractive Dartmoor Village Tearoom

Café, Coffee Shop & Restaurant

Destination Village Pub & Restaurant

Fully Equipped With Tea Gardens

60+ Covers & Commercial Kitchen

Bar/Restaurant Areas 64+, Garden 60+

60+ Covers Internally & Externally

Landmark Town Centre Position

2 Bedroom Owners Accommodation

Easy To Run, Daytime Only Hours

Easy To Run, Daytime Only Hours

Landmark Trading Position

Exceptionally Low Overheads

Thriving & Profitable Business

Affordable & Most Profitable Business

LH £5,000

2179

LH £47,995

2168

FH £325,000

4794

TAUNTON, SOMERSET

CORNWALL VILLAGE

POPULAR DEVON VILLAGE

Café, Coffee Shop & Restaurant

High Turnover Free Of Tie Village Inn

High Turnover Character Village Inn

Prime Town Centre Location

68+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Furnished & Equipped

Well Presented Award Winning Pub

4 E/S Letting Rooms, 3 Bed Owners

25 Internal Seats, 30 External Seats

Gardens 50+, Car Parking 20+

Beer Gardens 98+, Car Park

Tremendous Potential

3 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £45,000

2178

LH £84,950

4868

FH £695,000

4859

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.

DORSET VILLAGE

DARTMOOR VILLAGE

WEST BAY, DORSET

Village Inn With 6 Letting Rooms

Award Winning B&B, 6 E/S Bedrooms

Substantial 9 Bedroom Guest House

Bar & Dining Areas 70, Gardens 100+

3 Bedroom Owners Accommodation

Flexible Family Home & Income

4 Bedroom Owner’s Accommodation

Impressively Presented Property

Impressive Property, Great Potential

Stunning Sought After Dorset Village

Successful Business With Strong Profits

Sought After Dorset Coastal Location

High Turnover Award Winning Business

Parking, Gardens & Moorland Views

Gardens, Parking & Lovely Views

FH £699,000

FH £750,000

4866

THINKING OF SELLING? CALL FOR A FREE VALUATION

6018

FH £895,000

6020

01392 201262 www.stonesmith.co.uk

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