CLH Digital - Issue #267

One Third of UK Hospitality Businesses

‘Operating

Welcome to the latest issue of CLH Digital

JUNE 2025 - THE RESULTS ARE IN

So, following April’s tax hikes the “results are in”.

A third of hospitality businesses are running at a loss following the Chancellor’s April tax hikes, according to a new survey of UK trade bodies.

I’m shocked. Absolutely stunned. Who could have possibly seen that coming?

Well, aside from the entire sector, of course. And anyone who's ever run a pub, café, restaurant, or hotel. And probably your gran. But apart from that — no one! Except, obviously, those in government, who seem surprised every time their own policies ignite a fire and then pretend they don’t smell smoke.

“Speaking plainly”, as someone who has not only reported on this sector but lived and breathed it. I’ve “walked the walk” — as so many of our readers have. I’ve lain awake at 3am doing mental gymnastics over payroll, suppliers, staff issues, and the next VAT payment. It was never easy. Rewarding, yes. But never easy. But now? Now, our front page story speaks for itself.

The sector has just about begun clawing its way back from the chaos of lockdowns and those infamous “tiered” restrictions (which no one, not even those implementing them, seemed to understand). And who can forget the pure farce of mask-on-to-loo, mask-offto-eat policies? A piece of health theatre so baffling it's now the stuff of stand-up routines.

After enduring all that, just as we see a fragile return to pre-COVID turnover, what do we get? A Chancellor, with zero hands-on business experience, slapping us with a cool £3.4 billion in additional costs. Bravo.

A favourite quote of mine — and one that has aged like fine wine — is from Ayn Rand:

“You can ignore reality, but you cannot ignore the consequences of ignoring reality.”

Well, the reality is this: businesses are closing, jobs are being lost, and tax revenues will ultimately fall, not rise.

And then, ironically, more taxpayer money will need to be spent supporting those laid

off. That’s not economics. That’s political self-harm.

But it’s not all gloom. I was pleased to attend the Pub Code Adjudicator’s annual review earlier this week, where results from the 2025 Tied Tenants Survey were presented.

Encouragingly, tenant awareness of their rights under the Pubs Code has gone up — a sign that the Code is beginning to gain real traction. The report also shows a rise in confidence in dealings with pub companies, though clearly there is more work to be done.

You can read more on the PCA survey and our full coverage here. It’s rare these days that I get to point readers towards a story with a more positive slant, so I’ll take the win — no matter how small.

Well done to all those still out there fighting the good fight. The resilience of this sector never ceases to amaze. But for policymakers: it’s time to ditch the headline-chasing, opticsdriven decision-making and start listening to those who have actually stood behind a bar, changed a keg, or tried to balance a spreadsheet with 20% inflation on every line item.

Because one thing is certain — if the current trajectory continues, there’ll be a lot fewer businesses left to tax next April.

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

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

Published

by Published by

EDITOR

Peter Adams

One Third of UK Hospitality Businesses ‘Operating At A Loss’

(CONTINUED FROM FRONT COVER)

The 40 per cent rates relief, up to a cap of £110,000 per business, will be in place through 2026. JOB CUTS

The effects are already so dramatic that Government targets, including ambitions to hit 80% employment and high street renewal, look doomed to fail as a direct result.

Undertaken by industry bodies, UKHospitality, The British Institute of Innkeeping, the British Beer & Pub Association, and Hospitality Ulster, the survey reveals that one third of hospitality businesses are now operating at a loss. This represents an 11 percentage point increase on the last quarter.

Furthermore, 6 in 10 report that they have had to cut jobs, and 63% have reduced the hours available to staff, in order to try and mitigate the increases and stay afloat.

The survey was undertaken last month (May) and is the first indication of the devastating effects of the changes that hit the sector in April. Over half of operators said they have been forced to cancel investment and, with 76% of hospitality operators reporting they have had to increase prices, there is also a knock-on effect to consumers and the wider economy.

Operators are demanding action from the Government in order that the sector can thrive and play its full part in economic growth, job creation and high street revival, calling for a reversal to Employer NIC changes, a VAT reduction for hospitality, and expedited delivery of lower business rate multipliers.

URGENT ACTION

In a joint statement, the trade bodies said: “The Government seems to be setting itself up to miss its own targets with these most recent cost hikes for the hospitality sector.

“Hospitality is vital to the UK economy but is under threat from ongoing costs rises, which the April increases have only exacerbated. Jobs are being lost, livelihoods under threat, communities set to lose precious assets, and consumers are experiencing price rises when wallets are already feeling the pinch.

“The Government must act urgently to mitigate for the changes to Employer NICs and also deliver on its promise of root and brand Business Rates reform. The overall tax burden on our sector must be reduced, including consideration of the long-standing ask of a VAT cut for the sector, so the hospitality industry can return to investment, job creation, and growth in communities the length and breadth of the country.”

Tim Martin, chairman of pub chain JD Wetherspoon also added his voice to mounting concerns. He revealed the company was facing an additional £60m in labour-related costs because of the NIC hike and minimum wage rise, increases he said would impact the chain’s ability to operate profitably.

CRUCIAL ADJUSTMENTS

In a recent LBC interview UKHospitality CEO Kate Nichols said: “The UK’s hospitality sector is a vital engine of economic growth and, as one of the biggest sectors in terms of employment, a cornerstone of community life. When this engine’s warning light illuminates or it runs out of gas, the impact reverberates far beyond its immediate boundaries, leading to cancelled investment, stagnant job creation and zero ground for growth, which has an overwhelming bearing on the wider economy.”

“The Government's stated ambitions of achieving 80% employment and revitalising high streets appear increasingly at odds with the current trajectory. How can these targets be met when a sector so intrinsically linked to their success is being squeezed to breaking point?”

“We aren’t calling on the Government with a plea for special treatment, but rather a call for sensible policy that will set the sector up to thrive and support employment across our cities, towns, and villages. The industry’s demands are clear and pragmatic: a reversal of the employer NICs changes, a VAT reduction for hospitality, and expedited delivery of lower business rate multipliers. These aren't radical measures; they are crucial adjustments that would allow the sector to breathe, reinvest and contribute fully to the wider economy.”

“TICKING TIME BOMB”

“The current situation is a ticking time bomb. If left unaddressed, the continued financial strain on hospitality businesses will lead to widespread closures, further job losses and a significant decline in the vibrancy of our towns and cities.”

“The Government has a clear choice: continue down a path that undermines its own objectives, or act decisively to support a sector that is ready and willing to drive growth, create jobs, and revitalise communities across the country. The future of our high streets, and indeed, a significant portion of our economy, depends on it.”

“PRO-BUSINESS”

Despite sector concerns, a Treasury spokesperson defended the government's position, arguing that the NIC increase would raise more than £25bn to help fund the NHS, and that small businesses were protected through targeted relief.

“We are a pro-business government and we know the vital importance of the hospitality sector to local communities and the wider economy,” the spokesperson said. “That is why we are supporting them with business rates relief, cutting duty on draught pints, capping corporation tax and protecting the smallest businesses from the employer national insurance rise.”

Alfresco Dining and Extended Hours Could Unlock the UK’s Hospitality Future

By Patrick Hooykaas, Regional Managing Director of TheFork

The UK hospitality industry has been hit hard in recent years, with the cost of doing business rising and consumer behaviour changing at the same time. Still it remains a lifeblood of the UK economy, contributing over £60 billion and employing over three million people. As a renowned food destination, it desperately needs to be protected and stimulated.

In a bid to offer some relief, the government has introduced recent initiatives, including the “Plan for Change” which aims to loosen licensing restrictions, enabling more alfresco dining and extended opening hours. Piloted in London, the initiative could be extended across the UK if successful. Sadiq Khan has additionally launched a £300,000 fund to be put towards creating new outdoor eating and drinking areas. With the right support, these changes could help hospitality businesses turn the corner and rebuild stronger.

THE INDUSTRY NEEDS A LIFELINE

Restaurants across the UK are under pressure from a variety of angles, and removing unnecessary regulations can help the industry grow.

Closure of restaurants accelerated in the final quarter of 2024, with 748 venues lost between October and December, equating to an average of just over eight net closures per day. Beyond that, more than one in ten restaurants are at "imminent" risk of closure amid worsening financial positions.

With higher national insurance contributions and business rates mounting, hospitality businesses are under serious financial pressure. Licensing flexibility is one of the ways to help venues drive revenue, especially during high-footfall tourist periods, without adding to their overhead.

Industry warning highlights this urgency. UKHospitality estimates the sector is facing a £3.4 billion cost burden from these combined pressures, reinforcing the need for practical support measures like extended hours and alfresco permissions that help businesses trade more efficiently.

APPEALING TO INTERNATIONAL TOURISTS

Greater flexibility is essential for keeping the UK competitive as a global destination, giving local businesses the tools to capture tourist spend and meet customer expectations. In 2023, tourism was estimated to

account directly for £58 billion (2.4%) of economic output. In 2023, over a quarter of in-person inbound card spending was in restaurants and nightlife, highlighting the significance of these sectors to tourists. Additionally, VisitBritain is forecasting 43.4 million visits (5% growth) for 2025.

Our data show that nearly one in four diners during July and August are tourists, highlighting the importance of both international and domestic tourism for the hospitality industry during peak seasons. We also see that most inbound tourists come from Italy, France, and Spain; countries where dining outside at late hours is common. By giving them the opportunity to do so in London and the UK, they’ll stay longer at the table and spend more on drinks, which often have a higher profit margin than food items for restaurants.

Loosened regulations could also drive innovation and increase competition among restaurants. The moment a business can open a terrace, so can its neighbour. Therefore, restaurant owners will have to think smartly about how to differentiate and attract customers. That will not happen by chance. One of the key ways to make your restaurant attractive is to have a strong online presence, which includes strong profiles on booking platforms, as well as on social media channels where tourists and other diners frequently go to decide where to eat.

HOW IT MIGHT WORK IN PRACTICE

While loosening licensing restrictions is a positive for venues, it needs to be balanced with the needs of neighbours and local councils. Less strict licensing doesn’t mean there will be unlimited freedoms, and a discussion is needed between restaurants and local authorities to strike the right balance.

There should be a top-down approach from the government, combined with local nuances from local authorities because different needs and expectations will arise depending on the location. That way, customers and restaurants can enjoy the changes while respecting local residents.

In addition, businesses may need to adjust staffing, logistics and cost models to align with new operating hours or outdoor dining options.

An additional challenge for the hospitality industry is finding suitable staff for extended hours. Since the COVID-19 pandemic, the industry has faced staff shortages, and it's essential that staff members who stay late can get home and that there is sufficient transport in place to support them.

LOOKING AHEAD

London and the UK’s restaurant and bar scene are what make it such an attractive outing destination, not just for UK customers but also for tourists from far and wide. As the summer season approaches, these measures are crucial to help the industry recover and thrive. By cutting red tape, restaurants will be able to innovate and ultimately create memorable experiences for their guests.

UK Eating Out Market Set to Surpass £100 Billion in 2025, Reveals Lumina Intelligence

The UK eating out market is forecast to reach a value of £101 billion in 2025, according to Lumina Intelligence’s newly released Eating Out Market Report 2025. This represents a year-on-year growth of +2.6%, led predominantly by high-income households and concentrated in affluent urban areas, particularly London.

While this marks a positive trajectory, continued inflationary pressures, tight fiscal policy and rising employer costs are expected to constrain consumer and business expenditure in the near term.

The market is increasingly bifurcated, with growth largely driven by segments such as retail, travel & leisure, and contract catering.

Quick service restaurants (QSRs), buoyed by their flexible site formats, tech integration and lower reliance on labour-intensive service, are proving more adaptable to rising costs. In contrast, service-led restaurants and pubs face headwinds from escalating staffing costs and volatile inflation.

Despite the challenging backdrop, operators are recalibrating. The report highlights a wave of portfolio rationalisation and operational streamlining among both established and growth-oriented brands. There is a notable

uptick in data-led expansion, menu innovation, and technological adoption— including AI—as operators seek to future-proof their estates.

These factors are contributing to sustained interest from global investors and private equity, with M&A activity particularly strong in the restaurant and QSR domains.

Consumer behaviour continues to evolve, with value for money cited by 76% as a key driver, closely followed by quality (75%) and health consciousness (44%). Operators are responding with offers that deliver added value through elevated classics, immediate rewards, and premiumised products—trends especially evident in sectors like contract catering, sandwich and bakery chains, and coffee shops.

Looking beyond 2025, the market is projected to grow at a steady +2.4% CAGR, reaching approximately

£108.7 billion by 2028. As inflation and economic uncertainty persist, long-term growth will hinge on strategic investments in automation, diversified experiences, and innovative formats that provide consumers with compelling reasons to dine out.

Sheraton Grand’s First Team Member Celebrates 40 Years

A LONG-SERVING team member at Edinburgh’s Sheraton Grand Hotel & Spa is celebrating a double milestone, marking 40 years of service in the very same year the hotel itself turns 40.

Many know Wayne Hutchison as the welcoming doorman in a kilt but may be unaware that he was one of the first employees through the doors when the Sheraton Grand opened in 1985 on Lothian Road.

Four decades on, he remains a much-loved and respected member of the team, known for his warmth, professionalism, and unwavering dedication. Wayne’s journey was inspired by his father, who worked in the hotel’s housekeeping department. Following in those footsteps, Wayne became one of the Sheraton Grand’s founding team members, a living link between the hotel’s first day, culminating in its 40th anniversary celebration this year.

Wayne said: “When I started back in 1985, I never imagined I’d still be here 40 years later. The hotel has changed and grown over the years, but the sense of pride in what we do has stayed the same. I’ve worked with so many amazing people, and I’m

proud to have played a small part in its story.”

To celebrate this remarkable milestone, Wayne was honoured with a special presentation at the hotel, where colleagues gathered to share memories and toast his contribution.

Martijn Zengerink, General Manager of the Sheraton Grand Hotel & Spa said:

“Wayne is one of a kind. As one of our very first employees, he’s witnessed every chapter of our hotel’s evolution and helped write many of them.

“His loyalty, warmth and professionalism have had a lasting impact on everyone who has had the pleasure to work with him. His 40 years of service is a remarkable achievement and one that deserves real recognition.”

Wayne continues to be a much-valued part of the Sheraton Grand family, the doorman in the kilt who represents the very best of Scottish hospitality and a shining example of the people who make five-star service possible.

The Growing Concern Of Sickness Absence: Addressing The Root Cause And Treating It

By Emma McGrath, Professional Support Solicitor at

Long-term sickness absence has always been a concern for businesses, but recent figures show that the number of people leaving the workforce due to a health condition is growing by 300,000 a year.

The new data revealed that 4 million people of working age are unemployed due to ill health, with an additional 3.9 million people suffering with health conditions that limit the type of work they can do, more than double the 2013 levels of 1.5 million people.

This has big implications for businesses, with potential impacts on everything from productivity and profitability to recruitment, training, and retention, as well as potential discrimination claims.

But with the right policies and procedures in place, you can support your employees back into the workplace and help reduce the costs to your business.

COMMON REASONS FOR LONG-TERM SICKNESS ABSENCE

According to the Chartered Institute of Personnel and Development (CIPD), the most common problems reported by people with long-term health conditions are mental health conditions like anxiety or depression - with 63% of employees citing poor mental health as the top cause for their absence and 76% of employees reporting that they had taken time off due to stress within the past year.

ADDRESSING THE ROOT CAUSE

With stress being a considerable factor for long-term absences, implementing policies and procedures to help prevent employee stress and burnout is key.

Engaging with your workforce and creating an environment in which they feel comfortable discussing their concerns, such as in regular one to one catchups, is crucial. Once you understand the pressures they are facing, such as workload or staff shortages, then you can begin to address them. This might be through recruiting more staff, offering flexible working or adjusting targets.

If you have the resources, you could offer a choice of benefits. For example, you could provide a variety of training opportunities, which would be more attractive to employees whose focus is on developing their career or offer perks such as gym memberships and additional annual leave, which could be preferred by those more focused on individual benefits.

In recent years, there’s been an increase in businesses implementing mental health first aiders who are on hand to support employees with mental health issues.

MANAGING LONG-TERM SICKNESS ABSENCE

When handling each case of long-term sickness absence, there are some key considerations you should make to check you’re meeting your legal obligations and following best-practice advice.

1.

Put a policy in place

There’s no legal requirement to have a specific long-term sickness absence policy in place, but it’s often a good idea. In it, you should set out things like how sickness absence should be reported, details around any payments, reasonable adjustments, the potential to gather medical advice and the process for handling longterm sickness absences.

2. Keep in touch with employees

You must keep in touch with absent employees but make sure this is done sensitively – it’s good practice to train line managers on how to do this in the best way. As well as more informal phone or email contact, you should arrange welfare review meetings to be held at regular intervals and/or following significant landmarks such as an operation or a consultant appointment. These can help you understand when they might return to work and how best you can help them do that.

3. Return-to-work process

You should have a formal return-to-work strategy in place for when people return to work after a long absence. Return-to-work interviews after every absence should be supportive and discuss ongoing adjustments where needed. It can be helpful for a long-term sick employee to come back on a “phased return”, if this is medically advised, building back up to their usual hours and duties over a defined period.

4. Consider any potential disability discrimination issues

You will need to make any ‘reasonable adjustments’ to support employees with their disability under the Equality Act 2010 – disability includes long-term physical and mental health conditions. This is why it’s a good idea to have provisions in your handbook, which make it clear that absence linked to someone’s disability will be addressed separately from other sickness absence. Discrimination cases have no limit on damages, so it can be very expensive to get this wrong.

5. Do a risk assessment

When someone returns to work, doing a risk assessment can help you decide on any reasonable adjustments needed to their work or work environment. Effective risk assessments of roles and/or individual employees’ needs can help avoid sickness absences occurring or becoming long-term. Make sure you collaborate with the employee on the assessment itself and any adjustments.

WHERE TO

START

Long-term sickness absence is a complex area of employment law, but it has the very real possibility of expensive tribunal claims if you get it wrong. Employers need to ensure they remain compliant with the law to have the best possible outcome for both the employee and the business.

For more information and guidance, visit: www.citation.co.uk/resources/hr-and-employment-law/managing-long-term-sickness-absence/

Star Pubs Invests Over

and Heineken sponsored UEFA Women’s EURO this summer.

With interest in women’s sports on the up, over a thousand pubs are expected to sign up for the company’s free Women’s Euro kits – which include posters, fixtures display, decorations, table talkers and digital assets – and it is anticipated that around 800 pubs will take up the free 2025 Women’s Rugby World Cup promotional packs. These include digital and printed point of sale. Heineken branded staff t-shirts, drip mats and flags are also being provided to help build atmosphere. The investment in women’s sports is in addition to the generic multi-sport market-

ing support the company provides pubs to help them establish a reputation for sports in advance of major sporting occasions.

Star Pubs Retail Director, Cathy Olver says:

“Interest in women’s sports has been gathering momentum in the last few years. Research reveals that over half of fans of women’s football developed their interest in the last four years*. We’re anticipating this year’s UEFA Women’s Euro will have a greater turn out than in 2022 on the back of England’s previous success and the growing interest in the sport. In 2022 pubs showing the Women’s Euro saw a 64% jump in sales, so there’s lots to play for, especially with the extended licensing hours if England or Wales reach the semi-finals.

Chickpea Group Expands with New Dorset Pub with Rooms Set to Open in July

Independent hospitality operator Chickpea Group is continuing its growth across the South West with the launch of its latest venture – The Fleur de Lys Inn in Cranborne, Dorset – scheduled to open its doors in July 2025.

This 17th-century village inn, which has stood at the heart of Cranborne for generations, is currently undergoing an extensive renovation after being closed for the past six months. The Chickpea team is working to sensitively restore the site’s character while introducing a refreshed interior and modern amenities, including the addition of nine guest bedrooms upstairs. The Fleur de Lys Inn marks Chickpea’s eighth ‘pub with rooms’ and their first in Dorset, expanding their total estate to 11 venues, including their much-loved collection of countryside pubs and eateries across Wiltshire and Somerset.

The group, co-founded by Tommy Tullis alongside brothers Ethan and Jordan Davids, is also known for its in-

house pizza brand, Nole, which will feature on the menu.

“We’re thrilled to bring one of our pubs to Dorset for the first time,” said co-founder Ethan Davids. “The Fleur de Lys ticks all the boxes for what we love – it’s steeped in character with its timber beams, snug corners and roaring fireplaces, and it's in a thriving village with a strong sense of community. We’re excited to breathe new life into this wonderful old building.”

One completed, the inn will feature indoor seating for around 80 guests, including a private dining space for up to 12, and a large walled garden offering an additional 100 outdoor covers – perfect for summer dining and events.

The menu will be familiar to fans of Chickpea’s laid-back, flavour-driven food, featuring their popular "Pub Banger" dishes – from double smash burgers and hearty handmade pies to fresh fish and chips. Nole’s sourdough pizzas will also be available, complemented by a strong line-up of local ales, wines, and bar snacks.

Hoteliers Hit With Double Whammy Of Rise In Staff Costs And Pressure On Room Rates

Hoteliers were hit with a double whammy in April, as they faced a rise in employment costs, along with price pressures on room rates, leading to a decline in profits, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows UK hotel payroll (as a percentage of revenue) increased from 31.6% to 33.3% in April year-on-year, and from 29.5% to 31.4% in London – likely to be a combination of the rise in employers’ National Insurance contributions and National Minimum Wage.

Average daily rates (ADR) of occupied rooms in the UK fell from £138.29 to £137.54 in April year-on-year and from £198.98 to £196.88 in London. However, UK occupancy ticked up from 75.1% to 77.8% in the same period and from 78.1% to 80% in London.

Increased demand meant revenue per available room (RevPAR) rose 3% year-on-year to £106.98 in the UK and by 1% to £157.45 in London. But that wasn’t enough to offset the increase in costs, with gross operating profits down from 31.8% to 30.1% in April in the UK and from 37% to 35% in London.

Chris Tate, partner and head of hotels at RSM UK, comments:

“The hotel sector was hit with a double whammy in April as they battled with a rise in employment costs combined with deflationary pressure on room rates. In fact, accommodation services inflation fell 1.2% yearon-year in April as hoteliers continue to find it challenging to pass on rising costs to price-sensitive consumers. As a result, they are working harder to sell more rooms and passing on costs this way, rather than charging higher rates.

“Encouragingly, consumers still want to get away, with the late Easter and sunny weather boosting occupancy and mitigating some of the cost pressures in April. While the increase in occupancy filtered through to the

RevPAR, the bottom line still took a hit, but it could have been much worse. The challenge is now sustaining this momentum, particularly against the challenging economic and geopolitical backdrop.

“Although consumer confidence took a knock in April, this didn’t put consumers off from booking their holidays, so the improvement in confidence in May and continued warm weather should bode well for the UK’s hotel industry. Summer trade in the UK relies heavily on overseas visitors, so the hope is that the continued uncertainty doesn’t derail demand for UK hotels.”

Thomas Pugh, economist at RSM UK, added: “The RSM Hotels Tracker backs up two trends that we have seen elsewhere in the economy. First, the disruption from US tariffs and subsequent surge in uncertainty last month doesn’t seem to have stopped consumers from spending money. Indeed, we saw stronger retail sales, hotel bookings and pub spending in April. This is probably a reflection of UK households’ real incomes rising strongly over the past few years and, ultimately, that is a bigger driver of UK consumer spending than US trade tariffs.

“Second, even though headline CPI inflation jumped to 3.5% in April, this was almost entirely down to utility, tax rises and the late Easter. We saw little evidence of firms passing on the increase in employment taxes and that is backed up by the data for hotels.

“Admittedly, the economy will weaken in Q2 and is now facing a series of headwinds, including tariffs, uncertainty, higher taxes and slower global growth, which it wasn’t facing at the start of the year. That means growth will probably come in around the same as last year at a little over 1%. But the signs suggest that consumers are getting a bit more comfortable with opening their wallets, which will be a strong tailwind to offset all those headwinds.”

The Sun of Camberwell to Reopen Following £1 Million Refurbishment

Urban Pubs and Bars, London’s largest independent pub and dining group, has today announced the reopening of The Sun of Camberwell.

The popular pub reopens today, Friday 6th June following a six-week closure and a £1 million investment.

Located on Coldharbour Lane, just a short stroll from Camberwell Green and Loughborough Junction, and has been a beloved hub for the local community for decades.

Revived with key upgrades, the refurbishment includes a completely revamped kitchen, newly landscaped front and rear outdoor areas, and refreshed interiors.

The centrepiece of the refurbishment is the expansive rear garden, now among

the largest pub gardens in the Camberwell area.

The front terrace has also been redesigned as a welcoming street-facing space to enhance the overall guest experience.

Inside, the upgraded kitchen highlights a renewed focus on food and dining. A seasonal British menu, created using premium ingredients from suppliers such as HG Walter, takes centre stage.

Chris Hill, Managing Director of Urban Pubs and Bars, said, “The Sun is one of our most cherished neighbourhood pubs, and we’re excited to be investing in its future. The upgraded kitchen and garden areas, alongside a strong food-led offer, reflect our commitment to providing great hospitality in great spaces. We’re looking forward to welcoming our guests back this June.”

How AI is Driving a New Era of Hospitality Efficiency and Experience

The hospitality industry is no stranger to innovation. In an era where guest expectations are rising and staff shortages continue to pose challenges, artificial intelligence (AI) has emerged as a powerful tool to enhance service, improve operational efficiency, and manage rising costs.

At its core, AI in hospitality is not about replacing staff—it’s about enhancing the human experience. Whether it's automating reservation systems, predicting guest preferences, or optimising supply chains, AI technologies are helping hotels, restaurants, and other service providers do more with less, while still delivering a personal touch.

One of the most practical applications of AI in hospitality is workflow automation. From automating check-ins and room assignments to managing inventory and maintenance schedules, AI tools can take over routine tasks that previously consumed valuable staff time. This not only improves efficiency but also reduces the likelihood of human error.

AI is also being used to improve customer experiences in meaningful ways. For example, virtual assistants can provide guests with instant responses to common questions, make personalised recommendations, or facilitate room service orders. Meanwhile, sentiment analysis tools can help hospitality providers better

By Kevin Quirk of AI Bridge Solutions

understand customer feedback and act on it quickly.

Another area of increasing interest is predictive analytics. By analysing historical data, AI can forecast demand, helping hotels and venues to optimise pricing and staffing. This supports better planning and can lead to significant cost savings.

Staffing has become one of the most pressing issues in hospitality, particularly following the COVID-19 pandemic. AI can support existing teams by taking over time-consuming tasks, freeing staff to focus on higher-value, guest-facing roles. It can also be used to assist in training new employees, using simulations and adaptive learning platforms to bring them up to speed more quickly and effectively.

However, it's essential to deploy AI thoughtfully. At AI Bridge Solutions, we advise a phased approach—starting small, with a clear objective, and scaling as value is demonstrated. We work with clients to implement AI tools that support their current operations and staff, ensuring adoption is smooth and outcomes are measurable.

There’s no denying that AI has a growing role to play in hospitality. But its power lies in augmentation, not replacement. With the right approach, businesses can improve efficiency, elevate the guest experience, and empower their teams— creating a stronger, more resilient hospitality sector.

FSB CEO Julie Lilley Joins Ask For Angela As Ambassador To Expand Safety Initiative To Small Businesses Beyond Night-Time Economy

Julie Lilley, Chief Executive of the Federation of Small Businesses (FSB), has been appointed as an ambassador for Ask for Angela, a pioneering safety scheme designed to support individuals who feel vulnerable or unsafe in public spaces, to help the scheme reach more small businesses in other sectors beyond the night-time economy. FSB is a grassroots organisation that gives a voice to 5.5 million small businesses across the UK.

Ask for Angela launched in 2016 and provides discreet assistance to those in need by training venue staff in vulnerability management. When someone “Asks for Angela,” trained staff recognise the request as a call for help and respond appropriately—whether by calling security, leading the individual to a safe space, or facilitating a discreet exit. Venues that participate can access free Ask for Angela staff training and opt for BIIABaccredited vulnerability training to ensure their teams know exactly how to respond.

Historically, the scheme has been widely adopted in hospitality and nightlife venues but Ask for Angela is now looking to expand its reach into other business sectors. By appointing Julie Lilley as an ambassador, the initiative hopes to raise awareness among small businesses, encouraging them to participate and offer safe spaces where people can seek support. This could include cafés, retail stores, co-working spaces, clinics and other venues where people may feel vulnerable.

Sylvia Oates, Director of Ask for Angela, said:

“I’m very grateful to have Julie’s support, along with our other amazing ambassadors who have pledged their commitment to the scheme. They all share our mission to reduce violence against women, girls, and other vulnerable groups while improving public safety.”

Julie Lilley, CEO of FSB and new ambassador, said:

“I’m honoured to support Ask for Angela. Over 70 per cent of women in the UK have experienced sexual harassment in public spaces, and one in five LGBT people have faced hate crimes. As well as women, I like that the initiative offers help to vulnerable boys and men who can be often under threat. This initiative is crucial, and I look forward to using my connections and FSB’s platform to help expand its reach.”

Ask for Angela was originally developed by Lincolnshire County Council and now has a growing network of ambassadors from diverse sectors, all committed to reducing violence against women, girls, and other vulnerable groups while improving public safety.

For more information, visit Ask for Angela Ambassadors at www.askforangela.co.uk/ambassadors/

Beer Day Britain 2025 – Cheers To Beer!

is the

PCA Releases Key Findings from Annual Tied Tenants Survey

Tied tenants of Admiral and Greene King are the most satisfied in their relationship with their pub company, with ratings of 79% and 78% respectively, according to the results of the 2025 Annual Tied Tenants Survey run by Ipsos (research company), on behalf of the Pubs Code Adjudicator (PCA). Star Pubs has the most improved level of satisfaction for the second year in a row – from 55% in 2023 to 70% this year. Marston’s satisfaction level at 72% represents the second successive decrease totalling 13 points in two years. At the bottom of the table, Stonegate tenants’ satisfaction level dropped 4 points to 43%. Punch stayed at 61%.

This year’s results reveal that overall average pub company satisfaction has remained stable, with six in ten (61%) tied pub tenants saying they are satisfied with the relationship with their pub company. The annual benchmarking survey highlights tied pub tenant sentiment about the UK’s regulated pub companies in England and Wales –Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs, and Stonegate. More than 1,200 tied pub tenants were interviewed on a range of topics, including rent, Business Development Managers (BDMs) and awareness of Pubs Code rights, providing the industry with in-depth insight.

Just over half (59%) of tied pub tenants were satisfied with their current tenancy arrangement. This was a drop of 9 points from last year, with tenants of Marston’s and Stonegate seeing statistically significant drops of 14 and 11 points respectively. However, there was no significant change in the type of agreements cited within the study, with 44% under a traditional tied tenancy and 35% a tied lease.

This year’s survey included a focus on tenants’ experiences of tied rent negotiations with their pub company. The Pubs Code requires that tied tenants are provided with information to support the pub company’s rental offer. A clear majority of tenants that had negotiated or renegotiated their rent in the past two years, were satisfied with the information they received, though around 1 in 5 were not. Half found this information useful to them in negotiations and nearly two thirds thought their pub company handled rent negotiations fairly.

When asked about responsibilities for repairs, most tied pub tenants understood the process for how their pub company should deal with these – with the exception of Stonegate tenants, where fewer than half (47%) agreed they understood the process well. Stonegate tenants were also largely dissatisfied (62%) with how the company dealt with repairs at their pub.

There were high satisfaction levels with BDMs, with more than 80% of tenants of Admiral, Greene King and Star satisfied in that relationship, while only 55% of Stonegate tenants were satisfied in their BDM relationship

and 22% were dissatisfied.

The research also revealed that visibility of Code Compliance Officers (CCOs) with tied pub tenants has increased for another year – with 58% of tenants saying they know how to contact their CCO if they wanted to raise a Pubs Code matter. The leader here was Greene King, with 78% of their tenants knowing how to make contact with their CCO. Every pub-owning business subject to the Pubs Code is obliged to have a CCO whose role is to verify its compliance with the Code.

Overall awareness of the Pubs Code is now at 84%, also highest among Greene King tenants at 91%, and there has been a big jump in awareness of Pubs Code rights around rent negotiations, insurance price matching and the Market Rent Only option, where eligible tenants can ask their pub company for an offer of a free of tie tenancy.

Looking at attitudes to the PCA, 62% of tenants trust the Adjudicator to regulate the industry independently of government, and 65% trust the PCA to be independent of pub companies. Fiona Dickie is the Pubs Code Adjudicator, responsible for enforcing the Code and protecting fairness in the tied tenant relationship.

Commenting on the findings, Fiona said: “Our annual survey delivers an incredibly useful view on how tied pub tenants experience their business relationship with their pub company – as well as their understanding of the Pubs Code, and it is positive to see tied tenant awareness of Pubs Code rights going up this year. The results enable the industry to compare the attitudes of tied tenants of the six regulated pub companies across key areas of the tied relationship. This data provides the pub companies with the opportunity to reflect on the findings and the relationships they have with their tenants.

“I am particularly pleased to see ongoing consistently high satisfaction results from Admiral and Greene King tenants, and I would like to congratulate Star for another year of improved satisfaction levels. Stonegate has not yet succeeded in moving the dial on tenant satisfaction in the PCA’s survey. I am sure that it will be disappointed with this year’s results.

“As regulator, the PCA will use the survey results to help us to understand priorities for our resources and where we need to look to understand how pub companies are complying with their duties under the Pubs Code.”

For more information on the 2025 survey findings, or the Pubs Code Adjudicator, visit www.pubscodeadjudicator.org.uk

Where Do New Immigration Rules Leave the Hospitality Sector?

By Gary McIndoe, Managing Partner, Latitude Law

(https://latitudelaw.com/)

The UK hospitality sector has long relied on overseas talent to fill roles in kitchens, hotels, and front-of-house operations. However, recent government policy shifts aimed at curbing net migration have brought a new wave of scrutiny on businesses that hire foreign workers. With tighter visa rules, increased salary thresholds, and stricter sponsor obligations, employers now face a radically changing compliance environment. While the full details of a recent Immigration White Paper have yet to be announced, savvy employers will start to prepare now for rule changes expected later this year.

THE SHIFTING LANDSCAPE: UPCOMING LEGISLATIVE CHANGES

Since 2021, hospitality businesses have benefited from being able to sponsor staff in roles classified at RQF Level 3 or above –roughly equivalent to A-level qualifications. This has successfully covered a variety of roles from chefs to bar and restaurant managers. A proposed raising of the skills threshold to RQF Level 6 (broadly equivalent to degree level) will take these and many other roles out of the sponsored work scheme altogether, unless an exception applies, affecting employers who rely on foreign workers to fill such positions.

A new Temporary Shortage List (TSL) to address short-term labour issues will allow certain roles at RQF35 to continue to be sponsored but there have been suggestions that hospitality roles such as chefs are not a priority. It’s also important to note that there will be no expectation of workers under it being allowed to stay long-term.

Chefs are a particular concern for the industry because potential hires will not typically learn their craft at university. Previously, they benefited from inclusion on the Shortage Occupation List, which recognised jobs and trades where experience was more important than formal qualifications.

Whether similar recognition will continue under the TSL remains to be seen. In the meantime, employers may need to prepare to offer more competitive salaries for roles still capable of sponsorship, such as purchasing managers and HR directors, with standard threshold salaries due to rise from the current base of £38,700 per year.

The government is planning a thorough review of salary requirements, including discounts, to ensure that international recruitment is never an alternative to fair pay. It has also signalled its desire to recognise regional variations in pay, but it has not yet said how this will work in practice.

Moving forward, employers will be expected to demonstrate a ‘workforce strategy’ showing investment in domestic talent and skills. It is not yet clear whether these strategies are expected to come from individual employers or sectoral bodies but could involve expanding apprenticeships and vocational training or undertaking partnerships with colleges or other training providers. The directive is straight forward: international recruitment must not be a substitute for developing UK-based talent.

THE ROLE OF YOUTH MOBILITY

Beyond the White Paper, the government’s negotiations with the European Commission seem set to herald an extension of youth mobility to EU citizens aged 18-30. This will not require the higher English language requirements being asked of other visas and could cover a wide list of positions from front-of-house, junior chefs, kitchen staff and housekeeping to event workers, bar staff, sommeliers, concierge and reception personnel.

Whilst a one-year visa has been discussed, it has been suggested it could be valid for two years. This would be a positive step for UK hospitality, but it remains to be seen how popular the UK will be as a destination for young workers having to pay visa fees just short of £2,000 based on a two-year entry, and who may then struggle to extend their stay once their time in the youth mobility route comes to an end.

Getting Prepared: What Employers Need to Do WITH ENFORCEMENT LIKELY TO INCREASE, EMPLOYERS SHOULD ACT NOW TO PREPARE FOR A TOUGHER COMPLIANCE ENVIRONMENT. THIS INCLUDES:

• Reviewing sponsorship licences to ensure they’re valid, up to date, and aligned with the latest guidance.

• Carrying out internal audits of right-to-work documentation and visa expiry dates, particularly for timelimited or temporary workers.

• Staying informed about changes in Home Office rules and sector-specific developments.

• Taking legal advice where necessary regarding licenses and the visa application process.

It’s also vital to consider how your organisation demonstrates its commitment to UK talent development. Government messaging suggests that businesses failing to show a proactive domestic workforce strategy may face additional scrutiny or be blocked from sponsoring overseas workers altogether.

Forward-thinking operators should therefore be looking at workforce initiatives such as apprenticeships and return-to-work schemes to help them stay compliant and future-proof their talent pipeline.

THE CONSEQUENCES OF NOT COMPLYING

Failing to comply with the updated rules could result in severe consequences with fines for employers of up to £60,000 per illegal worker and the possibility of having your licence revoked, cutting off access to skilled migrant talent entirely.

In a sector already grappling with high turnover and labour shortages, this could have devastating consequences. Business interruption, reputational damage, and loss of talent are all likely outcomes of non-compliance.

IN SUMMARY

The message from government is clear: hospitality businesses must rely less on migration and do more to develop UK-based talent. But for an industry already stretched, the tools for doing so remain uncertain and employers should not bank on short-term fixes. Now is the time to carry out audits, upskill your teams and prepare for a more tightly controlled system of workforce sponsorship. Those who act early and invest wisely will be better placed to navigate what lies ahead.

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

Damp Weather Softens Drinks Sales In Early May

Operators and suppliers enjoyed a bright Spring, with sales running ahead of last year’s level for ten out of 11 weeks between February and late April, and the beer and cider categories flourishing. However, that good run came to a halt in the seven days to 10 May, when sales finished 8% behind the equivalent period in 2024.

Damp weather across much of Britain kept drinks sales down throughout the week, negating the benefits of a long Bank Holiday weekend. Better weather in 2024 also made for tough comparisons. All major drinks categories were behind, with cider (down 14%), spirits (down 11%) and wine (down 9%) the worst hit. Beer (down 5%) was slightly brighter thanks to brief breaks in the weather.

The Daily Drinks Tracker shows the following week, to 17 May, was a little better for the On Premise, with marginal year-on-year growth in drinks sales of 0.3%. Trading jumped by 10% and 15% on Monday 12 and Tuesday 13 May and was largely flat on other days. Cider finished a rollercoaster fortnight with 10% growth, but spirits (down 5%) and wine (down 9%) had another challenging

week.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “Spring and Summer drinks sales are always tied closely to the weather, and after a warn April, May sales have dropped in line with the temperatures. The dip in early May also suggests that consumers’ confidence remains limited, and that some disposable incomes were used up during the sunshine. Nevertheless, the wider picture shows pubs have been on a good run, and suppliers can be optimistic for the key Summer months—as long as the weather plays its part.”

“The Women’s Rugby World Cup will also be a footfall driver for rugby pubs this year. Both women’s football and rugby are popular with families broadening the potential revenue opportunities from screening the games. Pubs are recognised as central to the fan experience so creating the right environment is key. Pubs offer atmosphere, facilities and refreshments and are embedded in local communities, making them the ideal place for groups and families to come together and celebrate major sporting occasions.”

Butcombe Group Looks To Acquire 20 Pubs With Rooms As Sales Surge

The Butcombe Group plans to expand its pubs with rooms by converting 20 of its locations into Butcombe Boutique Inns. The pub operator and brewery, previously known as Liberation Group, stated that its accommodation division “continues to mature and increase its value” now representing 14.5% of its UK managed sales.

Butcombe currently manages more than 120 pubs and inns, offering over 400 rooms across locations from London’s Mayfair to St Aubin, Jersey, ND IN 2024, launched Butcombe Boutique Inns to enter the premium accommodation market and has since developed 11 inns.

Six of these inns have already opened, while four are currently being upgraded, including the Methuen Arms in Corsham, the Lion at Winchcombe, the Castle Inn in West Lulworth, and the White Horse in Chilgrove. The group believes there is potential to expand the format to 20 inns.

Butcombe’s ambitions in the accommodation sector follow an 11.1% like-for-like sales increase reported in Q1 2025. Food sales rose by 10.3%, drinks sales climbed 13.3%, and the expanding rooms business grew by 5.3%.

The recent stretch of warm spring weather further boosted sales, with 40% of Butcombe’s covers now served outdoors.

For the full year ending 25 January 2025, Butcombe reported revenues of £149 million, up from £144.4 million the previous year. Its managed pub segment performed especially well, delivering a 7.8% like-for-like revenue increase.

During this period, the pub group enhanced its breakfast offerings—its fastest-growing mealtime—and improved its all-day brunch, small plates, sandwiches, and classics menu.

Jonathan Lawson, chief executive of Butcombe Group, said: “We are delighted to report another strong year across all divisions of Butcombe Group. We have delivered record revenues and sector-leading like-forlike growth of 7.8% in our managed pubs, a clear indication of our continued operational strength and effective strategic investments. This result is especially pleasing considering the strong comparatives we faced against last year.

“While we remain mindful of the ongoing inflationary pressures and changes to National Insurance contributions that impact the broader hospitality sector, we are confident in our strategy. Our continued focus on premium segments, operational efficiencies, and customer-centric innovation positions us strongly for sustained EBITDA growth and margin enhancement through the rest of the year.”

NTIA Highlights That The Lack of Specific Investment In Late Night Infrastructure Is Having A Considerable Impact On Trade

Michael Kill, CEO of the Night Time Industries Association, has commented on the lack on investment on late night infrastructure and its impact on the hospitality trade.

Commenting earlier this week, he said:

“We acknowledge the commitment to invest in transport, but without specific investment in the night-time economy, it will fall short. Millions continue to face unreliable or nonexistent late-night transport, crippling trade after midnight and leaving workers and customers stranded.”

“Young adults aged 18-30, the backbone of nightlife as both employees and patrons, are disproportionately affected. With limited public trans-

port options after dark, many resort to expensive private hire or simply stay home – a growing threat to the vibrancy of our cities.”

“If the government is serious about ‘renewing Britain,’ it must deliver on 24-hour services, safer night-time travel, and fully integrated late transport infrastructure. The night-time economy contributes billions to the UK and sustains countless jobs – yet it’s being throttled by poor planning and neglect.”

“Now is the time to act. Invest in night-time transport – or risk the irreversible decline of one of the UK’s most dynamic economic and cultural lifelines.”

NI Pubgoers Demand Action Over Pub Demolition

CAMRA NI is calling on the Executive to bring in new laws to require that pubs are rebuilt brick by brick where they have been demolished without planning permission.

The campaign group representing pubgoers across Northern Ireland says that pubs must be protected from unlawful conversion and demolition because of their unique community value.

Developers found to be flouting the rules should be forced to turn buildings back into pubs or rebuild them brick by brick.

The call comes after the demolition of Finn MacCool’s pub in Bushmills – a listed building which was razed to the ground last month without planning permission.

Unlawful demolition or conversion of pubs is now higher in the wider public consciousness, after the tragic case of the Crooked House in Himley, Staffordshire, nearly two years ago. Across all these islands, we need robust planning protections for pubs and strong enforcements powers where developers have flouted the

rules.

Commenting, Director of CAMRA NI Ruth Sloan said:

“Pubs are key parts of our culture and our social fabric. They are vital community assets and deserve to be properly protected.

“The case of Finn MacCool’s pub in Bushmills being demolished without permission has shone a light on how developers can flout planning rules and protections. In other parts of these islands, councils can force developers who have flouted rules to rebuild pubs brick by brick. This should be the case here too.

“CAMRA NI want Causeway Coast and Glens to require the former Finn MacCool’s building to be rebuilt and reinstated as a pub. We also want the Infrastructure Minister and the Executive to strengthen planning laws so that councils must hold unscrupulous developers accountable by forcing them to reinstate pubs that have been converted or demolished unlawfully.”

Meeting Evolving Consumer Trends Presents Opportunity to Double Growth of Beer

The new Heineken Beer Report 2025: Doubling Growth in the Beer Market shows a category that continues to outpace the wider drinks market, growing faster than cider, wine, spirits and soft drinks in the UK On-Trade and, with a year-on-year value growth of 3%, beer is now worth £13.8 billion to pubs, bars and restaurants.

In terms of subcategories the bigger winners have been Classic Bitter Ale and Stout which has increased its value versus last year by 15% and No and Low which continues grow in the On-Trade, posting an increase of 46% in value.

World Lager continues to be the UK’s most popular pint making up over a quarter (29%) of the total market and is still seeing growth year on year.

In addition to this positive performance, the report identifies significant head room for growth. With the way consumers use the On-Trade and consume beer evolving – fewer regular after work sessions or repeat visits, a move to moderation and a continuing shift to premiumisation – pubs, bars, and restaurants need to adapt. The Heineken Beer Report 2025 outlines a road map to

help operators do just that and tap into a potential £1 billion growth in the market over the next few years.

Will Rice, On-trade Director from HEINEKEN UK says: “Beer is the biggest alcoholic drinks category in the UK On-Trade and we are really excited about its future.”

“The Heineken Beer Report 2025 reemphasises the importance of the category to the On-Trade with so many consumers viewing beer as critical part of the pub going experience. That said, there is clear evolution to consumer behaviour when it comes to beer consumption. Our hope with this report is that it helps operators to understand these changing consumer trends and equips them to capture the growth opportunity these trends represent.”

The new report gives operators data, advice and expert tips, to help make the most of the beer opportunity. From laying out five key drivers of beer consumption to support long term growth, to key drinking occasions, to the top performing brands, and the roles different beers play on the bar and in the fridge, the new Heineken Beer Report 2025: Doubling Growth in the Beer Market is available free to all operators at https://www.beerreport.co.uk/

Urban Pubs & Bars Announces Major New £250k Partnership With Great Ormond Street Hospital Charity

Urban Pubs & Bars, London’s largest independent pub and dining group, has announced a major new partnership with Great Ormond Street Hospital Charity (GOSH Charity).

The ambitious new initiative will raise £250,000 over the next two years in support of GOSH Charity’s biggest-ever fundraising appeal Build it. Beat it, which is aiming to raise £300m to help build a world-leading new Children’s Cancer Centre at Great Ormond Street Hospital (GOSH).

Over the next two years, Urban Pubs & Bars will utilise its venues and their dedicated teams to launch fundraising activities, city-wide events, and guest-led initiatives, inviting Londoners to join the journey and help beat childhood cancer.

From a cycle ride to Brighton and participation in the London Marathon, through to events in sites across the capital, the full Urban team and its communities are behind this worthy cause. The money raised will help to fund a new bedroom in the state-of-the-art Children’s Cancer Centre at GOSH, designed to feel like home for children and their families facing one of the toughest times of their lives.

The new Children’s Cancer Centre will be more than just a hospital; it will be a place of healing, play, and

Announcing the launch of the eleventh KP of the Year competition It’s once again time to find the country’s best kitchen porter, as Winterhalter launches the eleventh edition of the Kitchen Porter of the Year competition, which aims to honour the amazing work done by these too often unsung heroes of the foodservice and catering industries.

Since launching in 2013 the competition has become one of the largest and most prestigious awards in the industry. It has garnered widespread praise for its focus on the essential role KPs play in commercial kitchens. In many businesses, KPs go above and beyond their standard duties every day in order to help their colleagues and keep things running smoothly. Many of the biggest names in the industry got started as KPs, and vouch that it was a great foundation for their future careers.

Nearly 800 nominations have been made over the years since the first competition, representing all sectors of foodservice including some of the UK’s best hotels and restaurants, pubs, bars, clubs and a huge range of institutional and contract caterers, demonstrating the vital importance of KPs throughout the sector.

learning. Designed with space for families to stay together, accessible private bathrooms, and cutting-edge digital connectivity, these specially designed rooms will support children emotionally and physically as they recover. For many young patients, the space will be their world for weeks, months, or even years – and it needs to be a world where children can still be children.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “We’re passionate about our people, our communities, and the difference we can make together. Great Ormond Street Hospital Charity’s mission is one that resonates deeply with our teams and guests. We’re incredibly proud to play a part in helping build a space where children with cancer can feel safe, supported, and full of hope.”

Sarah Bissell, Deputy Director of Relationship Fundraising at GOSH Charity, said: “We are thrilled to be launching this exciting new partnership with Urban Pubs & Bars, which will raise vital funds to help us build a world-leading new Children’s Cancer Centre at GOSH. Here at GOSH Charity, we believe no childhood should be lost to serious illness and the money raised through this partnership will help in our fight to beat childhood cancer once and for all.”

“KP of the Year is hugely important to us at Winterhalter,” says Stephen Kinkead, managing director of Winterhalter UK. “Every year the standard of entries gets more impressive, and it’s always a delight to discover the stories of not just these dedicated KPs but also the entire kitchen teams they work with.”

Nominations for this year’s award are now open, with 29th August 2025 the final date for entries. A shortlist of ten will be selected, before a panel of judges made up of industry experts choose the winner.

2025’s KP of the Year will be awarded the coveted KP of the Year trophy, £1,000 in vouchers and a celebratory meal for family and friends in a casual dining restaurant of their choice. Furthermore, the winning KP’s employer will get a Winterhalter dishwasher worth up to £10,000.

As well as this, two highly commended KPs will receive a certificate and vouchers for hospitality experiences, and every KP nominated will receive a bespoke KP of the Year Oliver Hardy apron.

“We’re looking forward to learning about more of the UK’s most dedicated KPs,” says Stephen. “If you’ve got someone in your kitchen who you want to celebrate, the time to do it is now!”

Links to the nomination form, as well as more information about the competition and previous winners, can be found at www.kpoftheyear.com.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard.

Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

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.

Cyclists Set Off For Annual Charity Bike Ride, Pedalling To Pubs, As Fundraising Hits £85k

Pedalling To Pubs 2025 has officially begun as hospitality industry leaders hit the pavement for an epic 220km sponsored bike ride across the Lake District, all to raise vital funds for leading hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away. Setting out this morning (5th June), 60 industry leaders will cycle from Penrith to Cockermouth, to Carlisle and then back to Penrith, crossing the finish line on 7th of June. Currently in its third year, Pedalling To Pubs 2025 is already well underway to surpass last year’s incredible total, with fundraising having reached £85,000 and climbing. The funds raised are vital for allowing the charities to support even more people entering, currently employed in, or leaving the hospitality sector.

Steve Alton, Lead Rider and CEO at the BII, said: “We’re thrilled to be involved in such a flagship fundraising event for our industry. At the BII we see firsthand the challenges that hospitality is facing, and Pedalling To Pubs is a reminder of how brilliant our industry is at coming together to support each other. Thank you to everyone who has supported us so far, it makes all the aches

and pains worth it!”

Chris Welham, CEO of the LTC, said: “It’s fantastic to be setting out in the Lake District for my second ride with Pedalling To Pubs. This is such a fantastic initiative, and I have been able to see firsthand the difference that this fundraising makes.

“The funds 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. If you haven’t already, please do back one of the riders: it’s a mammoth cycle and your support will keep us going up those hills!”

Greg Mangham, Founder and CEO of Only A Pavement Away, said: “We’re so grateful to each one of the 60 industry leaders who are embarking on this incredible challenge. The remarkable funds raised reflects the hard work and dedication that everyone involved has invested into this year’s ride. The funds we receive from Pedalling To Pubs allow us to continue building brighter futures, giving those wanting to rebuild their lives a pathway into long term, stable employment within hospitality.”

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

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

63% of Tourists in Central London Prefer to Visit Restaurants and Cafes in Pedestrianised Areas

New data from pan-European real estate investment manager Tristan Capital Partners has revealed that UK residents prefer restaurants and cafes on pedestrianised streets than those with traffic nearby when visiting London for leisure.

Pedestrianisation is becoming a key focus in many areas of London –including the City of London – that want to boost footfall and drive revenue for local businesses. According to data from the Department for Transport, 45% of British citizens support the ongoing trend towards Low Traffic Neighbourhoods, placing breathable, cleaner cities high on the agenda for London’s councils.

Following the recent announcement that Bloomsbury’s iconic pedestrianised street, Sicilian Avenue, is due to open in summer 2025 to provide high quality eating, shopping and socialising venues to the area’s 70,000 daily visitors, the new findings show that 63% of UK residents who visit London for leisure at least once a year are more likely to visit food and beverage venues on pedestrianised streets when they do so, including 65% of men and 67% of 16-24s.

Perhaps surprisingly, the findings show that younger people are especially keen on the benefits of pedestrianisation: Gen Z (64%) and millennials (67%) say they are generally more likely to choose a restaurant or cafe on a pedestrianised street. While Gen Xers (58%) and Baby Boomers (51%) are a little more mixed in their opinions, they are still broadly in favour.

For those visitors to central London who said they are more likely to visit restaurants and cafes on pedestrianised streets, the most popular reasons are that they are calmer and more serene (53%) and that they are more pleasant and away from traffic (51%). Baby Boomers are by far the most likely generation to choose venues on pedestrianised streets for these specific reasons, with almost three-quarters agreeing (70% and 72%, respectively).

However, while Boomers are also most likely to agree that pedestrianised streets offer better settings for outdoor dining and drinks (52%) – suggesting older visitors are particularly fond of al fresco dining –Millennials are the most likely generation to believe pedestrianised streets offer better eating and drinking options (30%). Interestingly, these points are consistently considered to be more important reasons than those of safety, which 38% of respondents say is a factor for them; perhaps yet more interestingly, men are eight percentage points more likely than women to say that safety is a consideration for them (43% vs 35%).

Research shows walkability improves the physical and mental wellbeing of residents and visitors, and that as well as being safer for pedestrians, walkable urban spaces tend to have lower levels of noise and air pollution. When asked about other reasons for choosing pedestrianised streets during their visits to central London, some respondents also pointed to clean air as a key consideration, noting that they are ‘less polluted’ and there’s ‘no inhaling traffic fumes’.

Councillor Adam Harrison, Councillor for Bloomsbury ward and Cabinet member for planning and a sustainable Camden, says:

“Since 1910, Sicilian Avenue has shown London how pedestrian-friendly areas can improve both the lives of residents and those who work and travel through them. This approach also supports our transport strategy, which is investing in more environmentally friendly, healthier forms of travel and creating more welcoming streets and neighbourhoods.”

Tanya Braun, Director of Policy and Communications, Living Streets, states:

“These findings, combined with our own research, show that high streets need to focus more than ever before on the quality of the experience people have when they visit. Businesses thrive when there is pedestrianisation, because people slow down, they feel more comfortable being in that area, and are therefore more likely to spend time and money there. Our latest Pedestrian Pound report found that pedestrianisation is not only really good for business, but creating more of these walkable realms is a key step to also improving the health of our nation. We’ve found that when people choose not to walk or travel actively, it’s because of fear associated with the danger of motor vehicles. Places like Sicilian Avenue offer a safe haven; a really nice environment where you can feel safe and calm.”

London’s Tourists Seek Higher Quality Dining and Socialising Experiences

Across all categories, across all generations, the survey found that the most popular reason for visiting London is food: 39% of respondents selected restaurants as their #1 motivator for heading to the capital, just beating shopping, at 37%, into second place. Socialising with friends is the top reason (64%) given for visiting restaurants and cafes in London, followed by the draw of experiences they wouldn’t have at home, as well as better food and drink options (both 50%).

In addition, London’s foodie tourists say they are increasingly searching for higher quality dining and socialising experiences, with over half (52%) now more likely to seek these out on visits to London than in 2019, rising to 64% of 25-34s.

The research found that when looking for higher quality dining experiences, people value different things. While more than one in ten (11%) London visitors consider pedestrianisation an important factor, quality of service (59%), quality of ingredients (57%) and portion size (37%) are the most important considerations for tourists when selecting higher quality dining experiences in central London – suggesting that diners in the capital want the best when it comes to customer experience and food quality.

The results are especially mixed when comparing the factors people value most highly across generations. While Millennials are the most likely generation to care about quality of service (65%), Boomers say that quality of ingredients is most important to them (66%) and Gen Z cares most about portion size (46%). Sustainable/environmentally friendly ingredients and/or surroundings are important to over a quarter (26%) of respondents, with those aged 35-44 most likely to agree (32%).

RESTAURANTS AND CAFES ARE THE NEW WORKSPACES FOR LONDON’S STARTUPS AND ENTREPRENEURS

As corporate return to office mandates continue to bring workers back to their desks and smaller businesses use the 1,400 shared coworking spaces that now exist to serve hybrid workforces coming into the city, the data also shows that London’s startups and entrepreneurs in particular are seeking the flexibility of alternative venues when working in central London.

While 85% of London’s entrepreneurs and workers work in an office, more than one in ten (11%) of business owners work from restaurants and cafes when in central London for business. In addition, almost a fifth (19%) of those working for small businesses with fewer than ten employees choose central London-based cafes/restaurants to work in –a significantly higher proportion than the average London worker (8%). Restaurants and cafes are crucial venues for business meetings, with business owners especially inclined to choose to meet clients, partners or suppliers over coffee or a bite to eat than other workers in central London (58% vs 41%).

Not only do Central London’s business owners and workers rely on restaurants and cafes for work, networking, socialising and sustenance, they are also increasingly looking for higher quality dining experiences. In fact, over half (58%) say they’re now more likely to choose higher quality food and beverage venues than they were in 2019.

The results are clear: tourists and business people in central London

are looking for high quality dining experiences that offer the best customer service and food quality, away from the hustle and bustle of city traffic.

Alex Melligan, Director, Portfolio & Asset Management, Tristan Capital Partners, comments:

“Our findings contribute to a growing evidence base, worldwide, that people have had enough of cars gobbling up space in cities. Moreover, they send a strong signal to the food and beverage industry that tourists of all ages have a strong preference for eateries that aren’t situated on a major thoroughfare, where they can get away from the noise and pollution of the city to enjoy a meal or a drink.”

Sicilian Avenue to Launch in 2025 to Satisfy Demand for High Quality Dining Experiences in a Pedestrianised Setting

In February 2025, Tristan Capital Partners announced that Sicilian Avenue is due to open to the public in summer 2025. An iconic, Grade II listed pedestrianised street located between Tottenham Court Road Station and the UK’s no.1 attraction, The British Museum, Sicilian Avenue is just 90 seconds from Holborn station.

Melligan continues:

“Holborn attracts over 70,000 daily visitors, yet access to exciting food and beverage outlets in the area is currently underserved. But the CDA’s goal to foster a sense of pride and community spirit, as well as supporting retail businesses in the area, is about to be brought to life just a stone’s throw from Holborn station, with the reopening of Sicilian Avenue. Our data shows that nearly nine in 10 London tourists are already keen to try out the exciting new food and drink venues opening on the street later this year. They’ll be transported to another world!”

Councillor Sabrina Francis, Councillor for Bloomsbury ward and Cabinet member for Jobs, Young People and Culture, says:

“Sicilian Avenue has long been a popular location for shopping and leisure time for both local residents and those visiting Camden, and I’m really pleased to see that this iconic street will soon be open again for all to enjoy.”

Alexander Jan, Chair of the Central District Alliance Business Improvement District, comments:

“The opening of the Elizabeth line means that Bloomsbury and Holborn are more accessible than ever before, and the revitalisation of Sicilian Avenue is excellent news. This remarkable part of the Bloomsbury/Holborn area has always been much loved by residents, workers and students, and will now provide a pleasant experience for tourists, particularly the dining experience Tristan Capital Partners is curating – which is great for business. This part of our BID area is seeing new investment and a revival of its economic fortunes post Covid. We look forward to welcoming Sicilian Avenue’s superbly located listed buildings back into public use.”

Simon Oldfield, local resident, local business owner and Chair of the Friends of Bloomsbury, comments:

“Sicilian Avenue is a much-loved historic avenue in Bloomsbury. Having lived in the area for 25 years, and based my business here, it is wonderful to see Sicilian Avenue being restored into a high-quality dining destination at the heart of our neighbourhood. Also, as Chair of the Friends of Bloomsbury, a not-for-profit community organisation dedicated to the enhancement and maintenance of Bloomsbury Square that relies entirely on donations, we are pleased that Tristan Capital Partners is supporting our efforts, which we hope will continue to grow over time as Sicilian Avenue comes to life for all to enjoy.”

Ryan Frise, General Manager of L’oscar London, concludes:

“Bloomsbury and Holborn have transformed in recent years, evolving into one of London’s most vibrant and culturally rich neighbourhoods. Since L’oscar London’s opening in 2018, we have witnessed a real elevation of the area; now further enhanced by the return of Sicilian Avenue. The increased footfall and renewed sense of destination is incredibly exciting, not only for the community, but also for our hotel and restaurant. We look forward to welcoming new guests to this prospering area of London and continuing to deliver the level of service that defines L’oscar.”

National KP Day 2025 Sees Winterhalter Raise Money for Hospitality Action

It’s National KP Day on June 22. This is the chance to celebrate the work that kitchen porters do all around the foodservice industry, from schools, pubs, hospitals, restaurants and hotels to care homes, cafes and coffee shops. And once again Winterhalter is joining in the fun by raising money for Hospitality Action.

Getting involved is simple: just post a picture of your kitchen porter to Instagram or X, with @winterhalterUK and adding the hashtag #KPday. For every picture posted Winterhalter will give £2.50 to the charity, up to maximum of £500. In addition, the best pics will be selected to go up in the gallery on the KP of the Year website (kpoftheyear.com)

“KP Day is all about having some fun while we applaud the hardworking KPs who keep our industry going,” says Stephen Kinkead, managing director of Winterhalter

UK. “We’ve had some brilliant images over the years, with kitchen brigades having a bit of fun with the KP Day idea.”

Meanwhile Winterhalter is also searching for the 2025 KP of the Year. For more information and to check out the amazing prizes on offer, visit kpoftheyear.com.

Winterhalter provides a total solution for dishwashing and glasswashing, from presales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids.

For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

New Net Zero Report Sets Out Path To Cut Carbon And Costs For Small Businesses

A major new report from the Federation of Small Businesses (FSB) in partnership with Zurich UK, New Growth: How to support small businesses to cut carbon and costs on the road to Net Zero, finds that half of small businesses (51%) say that sustainability is a high priority for their business.

While nearly two-thirds of small firms (64%) think that sustainability should be a high priority for the Government, only a quarter (25%) expect to transition their own business to net zero by 2050.

With small firms making up somewhere between 43 and 53 per cent of the UK’s business emissions, there is clearly a mismatch between their expectations of preparedness for 2050, when the UK has committed to reaching net zero emissions, and the work that will be needed to get them there.

Two in five small firms (38%) cite a lack of capital as a barrier to transition, while a third (33%) say the return on investment for green tech is too long.

Only one in eight small firms (13%) say they have the appropriate finances to transition to net zero, while under a fifth (18%) say they have the right skills to make the change, and only a quarter (26%) have the right knowledge.

Lower energy bills were the most popular incentive to get small firms to install low carbon improvements, selected by three in five small firms (61%). When FSB asked small businesses a similar question in 2021, energy costs only made third place.

Tina McKenzie, FSB’s Policy Chair, said:

“The incredible inventiveness and entrepreneurialism among the small business community will be a powerful tool when it comes to cutting carbon, growing the green economy, and hitting the country’s net zero targets – if small businesses are given the tools and support they need to thrive.

“Many small firms still bear deep scars from the energy price crisis, which saw their energy bills rocket by three-, four-, or five-fold – or even more. Having seen too many of their peers not make it through the crisis, it’s not surprising that they are looking for ways to become more energy-independent.

“The sustainable economy has absolutely enormous potential for growth in coming years. This is growth that

we as a country need, and small firms must be given the chance to benefit from the opportunities on offer.”

MEASURES TO HELP ALL SMALL

FIRMS CUT CARBON AND COSTS

Small firms across the country should be given access to a gamechanging scheme, the Business Energy Advice Service, which offers tailored support including free energy assessments and match-funded grants for improvements such as solar panels, better insulation, heat pumps and improved refrigeration. This has been successfully piloted in the West Midlands and should now be rolled out nationally.

Future solar panel grant support offered by the Government should be available to commercial properties as well as domestic properties.

The current VAT zero rate for installing energy-saving materials should include commercial premises, and the VAT on electric vehicle charging – currently five per cent for private homes, but 20 per cent for public facilities – should be equalised at five per cent.

To make it easier for tenants and landlords to reach agreements about how to make sustainable upgrades to rented properties, the Department for Energy Security and Net Zero and the Department for Housing, Communities and Local Government should set up a joint taskforce.

A standardised carbon accounting framework promoted by the Government would simplify compliance for small firms, as would providing carbon accounting information on business consumers’ energy bills.

FSB’s Tina McKenzie added:

“There are solutions to help small firms cut carbon and cut costs, from zero emission vehicles to energy efficiency to ensuring small businesses have the know-how and the right support to future-proof their operations and bolster their margins at the same time.

“The world is changing rapidly, and the Government and the economy as a whole cannot afford for the UK’s 5.5 million small firms to be left behind, excluded, or bogged down by changes to policy and regulation.

“Smart thinking about how to make net zero practical and affordable for small firms will unlock economic growth along with lower emissions, so will be more than worth the effort.”

Strong LfL Revenue Growth As Youngs Announce “Excellent Results”

Sales and profits at the pub operator Young’s are both substantially up, as the group reveals its full-year financial results for the 52 weeks ended 31 March 2025.

The group recorded strong like-for-like revenue growth of 5.7%, supported by sales during EURO24 and the Christmas period.

Total revenue for the period was up 24.9% to £485.8m, and adjusted EBITDA up 23.2% to £113.6m. Managed house EBITDA for the period was up 22.4% to £138.3m.

Young’s generated an adjusted operating profit of £71.4m, with, according to the business, a sector leading margin of 14.7%. This is despite National Living Wage increases of almost 10%, utility costs and H1 head office dual running costs of £2.1m from the City Pub Group acquisition.

A strong cash generation, a balanced investment strategy and the selective disposal of nine trading pubs has reduced year end net debt (pre-IFRS 16) by £19.5m to £248.3m (net debt £336.3m), with net debt to EBITDA (pre-IFRS 16) at 2.4 times (net debt to adjusted EBITDA 3.0 times).

Like-for-like managed house revenue for the last nine weeks was ahead of last year by 8%, which Young’s says gives the board confidence for the year ahead.

Simon Dodd, Chief Executive of Young’s, commented:

“I am delighted to announce another excellent set of results, reflecting the strength of the Young’s strategy. During the year, customers flocked to our wonderful pubs to watch EURO24 and celebrate Christmas. Poor weather at the start of the year held back early trading, but unseasonable March sunshine delivered a welcome boost to sales. We have successfully completed the integration of the City Pub Group, realising all the promised synergies and we are well advanced in achieving further operational benefits.”

“A tough macroeconomic environment for the industry seems to have been par for the course since I became CEO and Government changes coming into effect in April make life no easier. However, we are in excellent shape, with our differentiated approach and premium business model positioning us well in difficult conditions. Young’s continues to be a leader for like-for-like sales in our sector and everything within our control is going to plan.”

“It’s been a fast start to the new financial year, with the great weather throughout April and May meaning our beautiful pub gardens and riverside locations have been packed full of customers. Whilst we remain mindful of the headwinds facing consumers and the wider issues that our industry will encounter, we are confident our premium, well-invested, predominantly freehold pub estate will continue to deliver profitable growth.”

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

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

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

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

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

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

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

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

Saniboost Smart is a pressurisation unit equipped with a variable speed multi-stage pump, an integrated electronic pressurisation control and a hydraulic shock absorber. A multifunctional water supply system, it can be installed in apartments as well as houses for increasing water pressure and for irrigation. As well as the new Clearwater range, a comprehensive selection of Saniflo’s world-leading range of pumps, macerators and sub pumps will be on display with some working models to demonstrate how quiet and efficient Saniflo products are.

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

For further information, please visit www.sfasaniflo.com

– Celebrating 15 Years of Manufacturing with Adelphi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Raise a Glass to Sunshine: Perfect Wines for Alfresco Dining

Summer drinking habits may not be changing dramatically - crisp whites, delicate rosés and sparkling wines remain seasonal staples - but we’re seeing a noticeable shift toward wines that are fresher, lighter and more mineraldriven.

COOL, CRISP & ALWAYS IN STYLE

High-acid, ultra-refreshing styles like Albariño are increasingly popular, while New Zealand Sauvignon Blanc, with its zesty citrus and herbaceous punch, continues to be a key sales driver, especially as pricing becomes more competitive.

Provence Rosé remains a firm favourite, but customers are exploring further afield. We’re seeing growing interest in terroir-driven pink wines beyond the usual names, helped in part by rockstar rosé brands like Whispering Angel elevating the category. Provence rosé’s crisp acidity and subtle fruit notes make it an incredibly food-friendly choice, pairing beautifully with seafood, grilled chicken or summer salads.

REDS FOR CHILLING

Chilled reds are now a firm fixture on summer wine lists, and it’s a trend consumers are happily replicating at home. Pinot Noir, Gamay and slightly sparkling styles like Raboso Frizzante are leading the charge, with winemakers also experimenting with carbonic maceration on Grenache to produce juicy, lower-tannin styles that work well served cold. These reds offer refreshing flavour without overwhelming the palate, making them perfect for warm-weather evenings.

SIMPLE FOOD, BRILLIANT PAIRINGS

Alfresco menus often focus on lighter, fresher dishes, think grilled fish, chicken, seasonal veg or plant-based options. Choosing the right wine to match can elevate the entire experience. Here are two perfect pairings from our range:

• Aimee’s Garden Moscato is a low-alcohol, delicately sweet wine that pairs effortlessly with summer salads or lightly grilled white fish. Its floral aroma and fresh fruit profile make it an easy-drinking, refreshing match for lighter dishes.

• Seaglass Chardonnay is ideal with BBQ prawns or langoustines. Its zesty citrus and tropical notes lift the natural sweetness of shellfish, while a touch of oak adds complexity. The crisp acidity balances beautifully with smoky grilled flavours.

NO GLASS? NO PROBLEM

Whether it’s festivals, picnics or rooftop terraces, not every alfresco venue can allow glass. But that doesn’t mean compromising on wine quality. At Lanchester Wines, we’ve developed innovative, sustainable packaging solutions that ensure premium wines are ready to serve - wherever your customers are.

THE

INSPIRAL RANGE: PREMIUM WINES IN rPET

Our Inspiral collection features quality house wines in bottles made from recycled plastic (rPET). They’re lightweight, shatterproof and fully recyclable making them ideal for outdoor events, poolside service or glass-free zones.

What sets Inspiral apart is its advanced barrier technology, extending the wine’s shelf life to a minimum of 24 months - up to four times longer than traditional PET. It’s a smart, sustainable solution that ensures wines remain fresh, crisp and ready to pour.

WALLFLOWER CANS: WINE, ANYWHERE

The rise of canned wine continues, with consumers loving the convenience, portion control and no-fuss format. Our Wallflower range is designed for just that - great wine in stylish 187ml cans, perfect for single-serve occasions and outdoor events.

The collection includes:

• Wallflower Red – A smooth blend of Tempranillo and Cabernet Sauvignon with juicy berry notes and soft tannins, perfect for BBQs and garden parties

• Wallflower White – Zesty and refreshing, a blend of Airen, Macabeo and Sauvignon Blanc ideal with grilled seafood or light salads

• Wallflower Rosé – A Garnacha Rosado bursting with red berry fruit and crisp acidity, it’s an excellent choice with picnic fare or chargrilled chicken

With Lanchester Wines, alfresco dining can be both environmentally conscious and a celebration of great taste. Our innovative packaging solutions ensure you can offer high-quality wines that are practical and sustainable, enhancing the outdoor dining experience for your customers.

For more information or to explore our full range, visit www.lanchesterwines.co.uk or contact our team at sales@lanchesterwines.co.uk | 01207 52 1234

Spinners Raises £4mn to Grow Competitive Fun Across UK

Competitive socialising operator Spinners has raised £4mn in investment from growth equity investor Gresham House Ventures as the company looks to launch a new wave of vibrant venues up and down the UK.

Spinners offers customers playful twists on classic games including bowling, crazy golf, darts, shuffleboard and virtual clay shooting, alongside artisan food and theatrical drinks. Having opened its first venue in Reading in 2021, Spinners has since expanded to two further locations in Plymouth and Solihull and now plans to launch several new sites over the coming years.

Spinners has also introduced what is believed to be the first loyalty scheme in the UK’s competitive socialising industry, which has resulted in a devoted customer base. With its focus on creating unforgettable experiences, the growth of the business also reflects the post-pandemic increase in demand for in-person and activitybased socialising, especially from younger consumers.

Spinners has also invested significantly in developing and implementing new experiential activities at its venues, including its own clay shooting simulator, with plans to introduce a fresh spin on golf at future locations.

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.

The new investment from Gresham House Ventures will be used to support the launch of new Spinners venues around the UK, creating a truly national brand for the business, and to roll out new capabilities within its sites to further enhance the customer experience. Gresham House Ventures invests on behalf of the Baronsmead and Mobeus VCTs and is part of Gresham House, a specialist alternative asset management group.

Jamie Bylett, founder and director at Spinners, said: “Our customers love the unique blend of games and good vibes at our existing venues, so we’re thrilled to secure this investment to bring the Spinners experience to more towns and cities across the UK. The support from Gresham House Ventures will enable us to accelerate our growth, and we look forward to announcing the location of new Spinners venues over the next few months.”

Francis Ireland, associate at Gresham House Ventures, said: “With demand for competitive socialising growing rapidly, Spinners has built a strong base of customers at its existing sites. We think the business has huge potential for continued expansion as customers seek out activity-based social experiences, so we are excited to be supporting Spinners as it continues to roll out its fantastic venues up and down the country.”

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

Lifetime and So Let’s Talk Partner to Support Mental Health of Next Generation in Hospitality

In a move which will support the mental wellbeing of hospitality professionals, Lifetime, the UK’s leading provider of hospitality apprenticeships, has today announced a new partnership with So Let’s Talk, the not-for-profit mental health and wellbeing organisation focused on the hospitality sector.

Through this collaboration, around 5,000 learners currently training with Lifetime across major UK hospitality brands including Mitchells & Butlers, Nando’s and McDonalds, will gain ongoing access to tailored mental health resources and support. The initiative is designed to address the unique pressures faced by those working in hospitality.

Recent research from Hospitality Action paints a picture of worsening mental health in the industry, with over three quarters (76%) of hospitality workers reporting mental health issues during their careers. The findings show that while two-thirds feel their employer is open to discussing mental health, a significant proportion do not feel adequately supported.

For hospitality apprentices, who are often new to the workplace and combining their work with learning, additional wellbeing and mental health guidance can be particularly needed. Through this partnership, Lifetime learners will have access to an additional mental health and well-being learning plan, as part of every Hospitality apprenticeship. As this partnership grows, learners on Hospitality Leadership programmes will also receive additional, tailored support, ensuring they gain the confidence to provide appropriate mental health guidance to their teams.

The partnership announcement coincides with the launch of The Academy by Lifetime—an enhanced apprenticeship model that offers shared, immersive learning experiences, built on over 200 years of combined experi-

ence from Lifetime’s team of hospitality experts.

Matthew Summerbell, Hospitality Operations Director at Lifetime, says: “This partnership is about making meaningful, lasting change in the hospitality industry. By embedding So Let’s Talk’s expertise into our learner experience, we’re not only equipping hospitality professionals with technical skills but ensuring they have the tools and support to thrive mentally and emotionally too.

Together with the re-launch of The Academy, this partnership signals Lifetime’s commitment to working with Hospitality employers to create the resilient workforce of tomorrow.”

Paddy Howley, Founder of So Let’s Talk, commented: “We’re proud to be working with Lifetime to reach thousands of learners at such a formative stage of their careers.”

Joe Hurd, Chef and The Academy by Lifetime Ambassador, added: “Over my career working in all sorts of kitchens and hospitality settings, I’ve witnessed how much difference getting the support you need can be when it comes to mental health and sadly seen the effects of too little.

Our industry is challenging, sometimes even gruelling and that is when we need the most help and support. So much can go unsaid, unanswered or ignored. By talking about our problems, we can overcome them.

With this partnership, Lifetime and So Let’s Talk are not only providing resources and guidance to those starting their careers with an apprenticeship but also helping to ensure that hospitality professionals are equipped with the tools to continue this and support others throughout their working lives, to ensure they have long, happy careers, and lives, in our fantastic industry and in their personal lives.”

A Celebration Of Cultures And Flavours: Award-Winning Gourmet Cooking Event In Aid Of Torture Survivors Returns To London

Feast by Freedom from Torture returns on Thursday 19 June 2025 for another gastronome-inspired event at BAFTA Piccadilly to raise vital funds for survivors of torture. Celebrated during Refugee Week, the event will see the coming together of some of London’s leading chefs cooking alongside a survivor chef, with live entertainment by comedian Stephen K Amos and broadcaster John McCarthy.

The evening will offer gourmet street food and entertainment to celebrate the healing power of food and cooking. Open to the public, tickets are priced at £70pp, which includes all food and wine. The event will consist of three elements:

• Evening of fine food and wines from around the world: The evening will feature some of London’s finest chefs cooking a first-class menu of gourmet street food live, including TV personality and owner of the Jolly Fine Pub Group Paul Merrett, BAFTA’s Anton Manganaro, Karla Zazueta from Mexican Food Memories, Ottolenghi’s test kitchen chef Chaya Maya, Tasos Gaitanos from the eastern Mediterranean inspired Brother Marcus, and pastry chef Gemma Staple from Jolene. Nafa, a chef and survivor of torture, will be cooking delicious food from her home country, Sri Lanka. Nafa received therapy and support from Freedom from Torture and was a part of the organisation’s baking group. Nafa has worked in top hotel kitchens and is now a featured chef at refugee restaurant Trampoline in Mayfair.

es to be a celebration of flavours and cultures, combined with comedy and entertainment, all in the name of raising vital funds for the work that Freedom from Torture does to support survivors of torture rebuilding their lives in the UK. I’m honoured that our world-famous venue will be once again hosting a night of hope, solidarity, and celebration in the name of healing and recovery.”

Chaya Maya, participating chef and development chef at Ottolenghi, said:

“This is my fourth year participating in Freedom from Torture’s street feast. It is an unmissable opportunity to witness and celebrate with good food all of the life changing work that the organisation does every day. I am very honoured to continue my work with Freedom from Torture, which is needed now more than ever, and to help raise vital funds for survivors of torture to recover and rebuild their lives in our communities. I’ll be drawing on all my experience in the food industry, combined with my love of my native Mauritian flavours, to help make this Feast the best one yet.”

Tasos Gaitanos, participating chef and co-founder and managing director at Brother Marcus, said:

• Celebrity entertainment: Alongside the food, comedian and TV star Stephen K Amos will be performing a unique comedy set, followed by a special appearance by broadcaster and charity patron John McCarthy.

• Auction: Opening for bids at 10am (BST) on Thursday 5 June 2025, there will be a gastronome-inspired silent auction that will offer a chance to win fantastic gifts and experiences, including:

· A private dinner party hosted by celebrity chefs Anton Manganaro (BAFTA) and Paul Merrett (Ownerdirector Jolly Fine Pub Group)

· A private dinner party hosted by survivor chefs Nafa and Yogi

· Exclusive Chefs Table Experience for 8 with chef Philip Juma (KUBBA)

· A private tasting experience at The Whisky Exchange (London) for up to 12 people

· A private Indian Cooking Class for four with author and chef Anjula Devi & many other prizes

The winners of each prize will be announced at the event.

Anton Manganaro, participating chef and Executive Chef at BAFTA, said: “I can’t wait to open our doors at BAFTA to welcome some of the most unique and exciting chefs that London has to offer. The night promis-

“I’m really excited to bring the heart and soul of the Eastern Mediterranean to this year’s Feast. I’ll be dishing up timeless Greek and Cypriot classics with a modern, playful twist. Food is about drawing people together and what better way of doing that than celebrating London’s vibrant global street food scene while raising critical funds to support people who have survived torture.”

Nafa, participating chef and torture survivor, said:

“It’s one of the honours of my life to be able to share my story and my lifelong love of cooking at the Feast. I’ll be cooking up some of my favourite Sri Lankan recipes, many of which are linked to stories of family, survival, and hope. I know from my own experience how essential Freedom from Torture’s therapy services are for survivors recovering from torture – I’m very proud that I can now help other people like me to have access to the same life-changing support that I did.”

Sonya Sceats, chief executive at Freedom from Torture, said:

“I’m thrilled that the Feast is returning to London for yet another unique night of culinary celebration. This year, I’m delighted that Nafa, a survivor chef and former client of Freedom from Torture, will be sharing with us the food from her home country, Sri Lanka. Apart from raising vital funds for survivors like Nafa, the event is a chance to celebrate food cultures from around the world and a powerful reminder of the contribution that refugees have, and continue to make, on our communities.”

All proceeds from Feast by Freedom from Torture go to Freedom from Torture.

Chancellor Announces £15bn For Transport Projects

Billions of pounds of investment in transport infrastructure in England have been announced by Chancellor Rachel Reeves.

People across the North, Midlands and the South West will benefit from the biggest ever investment in buses, trams and local train infrastructure in city regions as the Chancellor today promises the renewal of Britain to make all parts of the country better off.

In a speech in Greater Manchester, Reeves is expected to say that “a Britain that is better off cannot rely on a handful of places forging ahead of the rest of the country,” adding that the “result of such thinking has been growth created in too few places, felt by too few people and wide gaps between regions, and between our cities and towns.”

Reeves will say the Spending Review next week will take different choices, with investment in a “new economic model – driven by investment in all parts of the country, not just a few.”

She will unveil the first investment announcements from the Spending Review, with £15.6 billion of funding for local transport projects in England’s city regions – including South Yorkshire, the North East, the East Midlands and Tees Valley. The funding – a more than double real-terms increase in capital spending on local transport in city regions by 2029/30 compared with 2024/25 – will empower local leaders to invest in transport projects that will make a difference to their local area.

Transport Secretary Heidi Alexander, said:

“Today marks a watershed moment on our journey to improving transport across the North and Midlands –opening up access to jobs, growing the economy and driving up quality of life as we deliver our Plan for Change.”

“For too long, people in the North and Midlands have been locked out of the investment they deserve. With £15.6bn of Government investment, we’re giving local leaders the means to drive cities, towns and communities forward, investing in Britain’s renewal so you and your family are better off.”

“This long-overdue investment outside of London and the South East will see projects like the Metro extension linking Washington to Newcastle and Sunderland and the renewal South Yorkshire’s tram network linking employment and housing areas in Sheffield and Rotheram get off the ground – creating jobs, better commutes, bigger labour markets and more opportunity.”

The funding comes ahead of next week’s Spending Review when the Chancellor will set out future govern-

ment is spending.

The five-year settlements will mean the Mayor of West Yorkshire can commit to delivering the West Yorkshire Mass Transit, which will be fully integrated with cycling, walking, bus and rail, making journeys quicker, more accessible and more reliable across the region.

The funding will also mean the Mayor of the West Midlands can build a metro extension to Birmingham’s sports quarter, making a start on his ambitions to deliver mass transit from East Birmingham to North Solihull.

It will also allow the Mayor of Greater Manchester to transform the Metrolink tram network, with new stops in Bury, north Manchester and Oldham and a Metrolink extension to Stockport town centre.

The Chancellor is also expected to confirm “a step change in how government approaches and evaluates the case for investing in our regions” following a review of the Treasury’s Green Book and how it is used, “to make sure that this government gives every region a fair hearing when it comes to investments”.

Kate Nicholls, Chief Executive of UKHospitality, said:

“This is significant investment in regional transport and will provide a boost to local economies, creating hospitality and tourism jobs.”

“Reliable, efficient and accessible transport links are critical for opening up tourism and providing more opportunities for visitors to experience the UK, all of which also boosts local employment. There’s also the added advantage of hospitality workers having easier journeys to and from work, which can be a barrier when transport links are not suitable.”

“It’s fair to say that our transport infrastructure in many parts of the country has been lacking and this goes a long way to address that.”

“I’m pleased to see the Government recognise the need for a new economic model that aims to benefit all parts of the country. This is exactly the approach we have been calling for and one that hospitality can support to deliver. We hope this is the start of broader support for the hospitality sector, including no new cost increases.”

“As the UK’s most socially productive sector, hospitality can provide jobs in every part of the country, support employment for all and drive social mobility.”

“We now need to see this recognised and embedded in the Government’s Industrial Strategy, with a clear strategy of how to unlock the potential of hospitality and the foundation economy.”

Delivery and Takeaway Sales Flat Again in April as Sunshine Draws People Out of Homes

Delivery and takeaway sales at Britain’s leading restaurant groups slipped by 0.6% year-on-year in April, CGA by NIQ’s latest Hospitality at Home Tracker indicates.

It is the Tracker’s second negative number of 2025 and the fifth consecutive month of below-inflation growth. Trading was subdued by good weather and the long Easter weekend, which led some consumers to drink out rather than ordering food for delivery or takeaway. Other outdoor activities and home barbecues may also have eaten into consumers’ spending.

The marginal decline is in line with the separate CGA RSM Hospitality Business Tracker, which recorded a year-on-year drop of 0.9% in managed restaurant groups’ total sales in April, but 9.1% growth for pubs.

CGA’s Hospitality at Home Tracker shows slightly better trading for deliveries than takeaways in April.

Delivery revenue was exactly level year-on-year, while sales from takeaways and click-and-collect orders fell 1.9% on a like-for-like basis. Total combined sales were 10.0% ahead of April 2024, reflecting a sharp increase in venues providing deliveries and takeaways in the last 12 months.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “Warm weather is usually better news for pubs than restaurants, and it’s clear that drinking-out was the priority in April. Disposable incomes remain limited for many consumers, and with various other options for their money, a softening in delivery and takeaway sales isn’t surprising. While sales have now been flat or below inflation for five months, it’s important to note that this follows a period of significant growth in the channel. Operators will be hoping that momentum returns over the summer as habits settle and demand picks up again.”

Newcastle’s Newest Karaoke Bar Reopens Following Transformational £350,000 Refurbishment

The Singing Canary, Newcastle’s newest karaoke bar, reopened to the public on Friday 30th May following a phenomenal investment of over £350,000 to transform the pub into a lively karaoke bar. The pub is located at the heart of Newcastle’s city centre and is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Inside, The Singing Canary is spread across two floors – with the first floor available for private hire – and has been completely refreshed to give the pub a bright, bold and vibrant new look. The investment also included brand new feature flooring, quirky new furniture, fixtures and fittings as well as a hand painted karaoke wall inspired by the local area on the first floor to complement the pub’s retro style. In addition, the pub now boasts a separate bar on each floor which have both been entirely remodelled to maximise capacity and ensure a smooth customer experience for all.

To complete The Singing Canary’s new look, the pub boasts a total of eight, state-of-the-art flat screen tele-

visions across both floors for a seamless karaoke experience along with a dedicated karaoke stage/DJ booth on the ground floor for those wanting to put their talent to ultimate the test!

Cuthbert Hackworth, Operator of The Singing Canary, commented: “Opening weekend was absolutely fantastic and it was great to welcome the community back through the doors of The Singing Canary! Thanks to the refurbishment, the pub has been completely transformed and to see it buzzing with life and energy once again is amazing. Feedback from customers has been really positive so far and I can’t wait for all that’s to come for this incredible venue.”

On top of the karaoke offer, The Singing Canary will host a busy schedule of regular entertainment including weekly Band’oke, fun filled quiz nights, Boozy Bingo’oke every Wednesday, live entertainment and a variety of exciting themed nights. The operator is also hoping to support several community initiatives and will start by

Chefs' Buyers Guide

Booker Price Locks Over 700 Products To Support Caterers This Spring

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

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

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

The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through Spring and into Summer.

New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoes - perfect for spring menus. In

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

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

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

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

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

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

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

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

Sources/References:

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

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

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

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

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

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

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

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

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

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

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

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

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

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

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

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

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

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

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

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

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

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

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

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

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

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

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

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

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

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

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

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

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

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

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

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

Riso Gallo - Sensationally Sustainable!

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

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

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

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

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

Fairfax Meadow

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

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

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

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

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

www.risogallo.co.uk

can rely on.

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

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

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

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

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

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

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

• All our ingredients are of the highest quality.

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

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

See the advert on page 5 for further information.

“Pork Scratchings Can Be Healthy Too!’’

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

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

ADAPT AND CHANGE

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

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

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

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

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

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

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

MOVING WITH THE TIMES

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

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

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

THE OVERALL MARKET HAS SEGMENTED…..

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

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

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

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

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

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

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

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

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

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

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

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

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Innovative and Powerful Next Generation Cloud

POS and Label Printing

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

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

Star TSP143IV X4 and TSP143IVSK X4

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

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

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

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

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

Next Generation Cloud POS solutions

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

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

Linerless labelling

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

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

Sustainability

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

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

Investment in advanced technology

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

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

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

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations at mpro5

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 serious risks of food labelling errors – both to customers’ safety and a business’s reputation. To help prevent future hazards, there have been significant improvements to labelling standards in the industry.

Natasha’s Law, introduced in October 2021, has revolutionised the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. While it has brought about positive changes, it also presents new challenges for industry workers as they strive to ensure ‘best practices’ are met and legal requirements are followed effectively.

Food outlets offering consumers PPDS food that is made on-site and packaged by the business, such as grab-and-go sandwiches or meals, must comply with Natasha’s Law by clearly displaying the food name, a full list of ingredients, and highlighting any allergens – which could be bolded or in another colour.

Failure to follow such rules could result in substantial fines or even criminal charges. To avoid penalties and maintain customer safety, businesses should implement effective and accurate labelling solutions.

Brother’s labelling solutions for PPDS foods allow food outlets and providers to produce high resolution labels. to help businesses meet regulations, streamline labelling process and give customers more confidence

in their choices.

Café Common Ground is one such business benefitting from from Brother’s labelling solutions, after it started offering takeaway PPDS food for the first time. Brother’s TD-4520DN professional network desktop printer and free P-touch Editor software was the perfect solution for printing bespoke labels for ingredients and potential allergens as required by Natasha’s Law. The solution delivered fast, professional, and compliant labels that were easy to use.

Additionally, Brother’s stock rotation solution offers complete flexibility and can be integrated into existing digital services or used as a standalone solution with additional battery packs and touchscreen display units available.

As food labelling requirements continue to evolve, businesses should adopt flexible technology that can produce accurate, legible and cost-effective labels, to keep both customers and businesses safe. Visit https://brother.co.uk/food-labelling to discover our full range of food labelling solutions.

Outdoor Spaces

Enjoy Alfresco Dining All Year Round

British weather may be unpredictable, but that shouldn’t deter you from fully utilising your outdoor spaces. While many customers associate barbecues with fleeting summer sunshine, by investing in the right equipment and set-up, beer gardens, patios and terraces can become inviting destinations throughout the year, offering customers a comfortable and enjoyable alfresco experience.

Reliable grilling solutions are essential for a seamless service. Quick-heating appliances, including barbecues and pizza ovens, allow chefs to serve flame-grilled dishes efficiently, ensuring guests can enjoy fresh, charred flavours without long waits. Gas-powered options, such those fuelled by liquified petroleum gas (LPG) bottles from suppliers like Calor, provide consistent heat and performance, making outdoor cooking manageable whatever the season.

Comfort is key to encouraging customers to embrace alfresco dining year-round. LPG Patio heaters offer an energy-efficient way to maintain warmth, extending the usability of outdoor spaces well beyond summer.

Weather-proof seating, wind barriers and covered areas further enhance the experience, ensuring guests can relax – whether your cus-

tomers are enjoying outdoor drinks or a meal catching up with friends– even on crisp autumn evenings.

By making thoughtful investments in high-quality cooking and heating solutions, businesses can transform outdoor areas into profitable, well-utilised spaces across all seasons. Whether adapting with fast-heating LPG grills, durable furnishings or efficient heating systems, these upgrades ensure your venue can offer alfresco dining that appeals to customers – rain or shine!

See the advert on the following page for details.

Café Culture - Pavement Profit

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

planters with real or faux

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

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

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 38 for further details.

Why Bistro Style is an Enduring Classic

The word bistro conjures up Parisian pavements lined with effortlessly stylish folk, enjoying simple food in the sunshine, great wine, and strong coffee! At the heart of this enduring aesthetic lies bistro-style furniture, a classic that has graced hospitality spaces for over a century.

Its continued popularity isn't merely a matter of style; it's a testament to the perfect blend of practicality and elegance. The furniture was designed to be functional and space-efficient, fitting the intimate nature of family-owned bistros.

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

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

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

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

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

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

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

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.

Outdoor Spaces

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

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

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

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

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

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

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

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

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

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

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

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

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

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

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

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

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

Alternatively, why not opt for a similar stackable con-

with

of the

and

Chair, with the

range currently avail-

with

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

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

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.

THE BUSINESS CASE FOR HYGIENE

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.

COMPLIANCE AND THE LAW

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

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.

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

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.

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

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.

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.

Mitigate Fire Risk Through TR19® Grease Compliance

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

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

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

Jangro’s

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

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

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

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

Benefits of Steam Cleaning In The Hospitality Sector

ntrl Range Delivers Sustainable Hygiene for Hospitality

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

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

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

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

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

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

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

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

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 fit-out and explore how smart design choices can future-proof your hospitality operation.

1. 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, first-in-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.

2. 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.

3. 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.

4. FOOD WASTE AND CLEANING STATIONS

Effective waste management is a must. Cleaning stations should be equipped with commercial-grade sinks, dishwashers, and clearly labelled

ThawSafe: Williams Launches All-New Thaw Cabinet Concept

Thawing frozen food in commercial kitchens can be an issue, especially if it's in bulk. Some chefs take it out of the freezer and put it in a fridge or coldroom - this is safe but it's slow, sometimes taking days to defrost. Others run the frozen food under cold water. This is acceptable, but not suitable for large amounts of food. Apart from wasting water, staff need to monitor it constantly to ensure it doesn't rise too high in temperature. Now Williams has developed ThawSafe, an innovative thaw cabinet that's faster than the fridge and brings a new level of food safety to a range of cooking processes including cook-chill and cook-freeze. Thaw cabinets have been around for a while, but Williams has completely reengineered the concept. The Williams ThawSafe is a one door cabinet with 75kg capacity, over double that of its predecessor, in a smaller footprint.

The ThawSafe cabinet features a sleek new look with an easy to clean full length integral door handle. It comes equipped with eight GN2x1 shelves. Installation is simple, with its width allowing it to fit through a standard doorway. The cabinet is fitted with a standard waste drain at the base of the unit, allowing it to be connected to the main drain.

Because of the potential risk to food safety if carried out incorrectly, thawing has to be a controlled process. ThawSafe's innovative design ensures food safety while maximising the speed of the process, with the food's surface temperature never being allowed to go above 5°C, thus stopping the growth of bacteria.

The efficient airflow from the four fans within the cabinet ensures the cabinet temperature is 100% consistent, from top to bottom, so everything thaws at exactly the same rate. In the initial phase, the air temperature may

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.

5. 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.

The most successful kitchens are those where every element—design, equipment, and workflow—works in harmony.

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

be as high as 9°C, to kick start the process, but critically the food's surface temperature never creeps into the bacteria danger zone above 5°C. At the end of the process, the cabinet automatically switches to chilled storage mode.

The new cabinet has an intuitive touchscreen controller with a simple to operate icon based menu. There are four programmes, three of which are preset for 75kg of food, 35 kg and low weight loads. A fourth can be customised for thawing to the operator's needs, for example if they have specialist menu items. Once thawing is complete, an audible alarm sounds to signal the end of the cycle.

The ThawSafe runs on natural hydrocarbon refrigerant and uses high performance, high density, precision injected cfc-free insulation, so it is very much in accord with foodservice operators' Carbon Net Zero aspirations.

The ThawSafe cabinet can handle a maximum of 75kg of frozen food. It measures 727mm wide x 941mm deep x 1960mm high with list prices starting from £8030.

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.

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.

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.

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

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

Manager

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

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

Kitchen Equipment and Fit Out

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

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

COMMITTED TO SUSTAINABILITY

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

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

Tel: 07790 612911

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

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

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

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

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

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

This digital system tracks and documents tempera-

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

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

Visit home.liebherr.com for further information.

Frying Ranges

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

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

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

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

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

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

Kitchen Equipment and Fit Out

Fridge Seals Direct

Fridge Seals Direct

proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

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

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

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

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

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

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

We are here to help you.

www.fridgesealsdirect.co.uk

Your New Kitchen Assistant Is Here...

COMBI OVEN

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

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

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

EXTENDED WARRANTY

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

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

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

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

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

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

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

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

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

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

tions running smoothly, minimizing downtime and maximizing productivity.

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

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

UK’s official Importer of Stierlen Dishwashers

Tel: 01422 524800

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

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

See the advert on page 5 for details.

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

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

• Next-day delivery service

• Discounted prices on large orders

Kitchen Equipment and Fit Out

WAM Engineering Services

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

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

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

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

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

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

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

• Emergency Repair

• Servicing & Maintenance

• Installation

• Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

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

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

Caterquip - Specialists in Ventilation Systems

their 25th Anniversary this year.

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

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

How to Effectively Maintain a Waste Water Pumping System

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

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

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

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

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

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

assembled and the mains power switched back on.

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

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

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

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

Caterquip Ventilation Ltd is proud to be celebrating

Kitchen Equipment and Fit Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 19 for more products.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mitigate Fire Risk Through TR19® Grease Compliance

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

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

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

Design and Refit

Magicman - Repair, Renew, Restore

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

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

Need a Quick Washroom Upgrade?

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

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

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

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

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

Why Choose RapidFit?

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

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

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

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

Design and Refit

Oorja, London - Designed & Built by Adan’s Hive Ltd

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

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

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

Oorja is more than just a

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

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

Update Your Venue With Stunning New Table Tops

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

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

Of course the natural beauty of solid wood will

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

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

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

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

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

and

joinery, new

and full refurbishments, or simply making stools for the front of the

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

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

Whether

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

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

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

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life

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

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

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

MST Auctioneers Ltd

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

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

We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

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

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

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

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

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

Mayfair Furniture

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

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

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

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

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

Check in with Simba contract mattresses:

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

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

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

Please contact wholesale@simbasleep.com for more details.

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

Products and Services

Now Is The Time To Buy Refurbished

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

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

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

For more details see the advert on page 4 or call 01371 859599

CLEAN Do The Workwear, So You Can

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs.

3R (EPOS) Solutions

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

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

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

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

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

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

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

to provide you with the tools you need to succeed.

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

Preventing Dine & Dash with CardsSafe

Having worked with hospitality businesses for over two decades, from hotels to pub chains, sports venues, bars and restaurants, we’re often engaged in the conversation – how do operators best protect themselves from dine and dash?

Technology can be a valuable ally in the fight against such opportunism. CardsSafe is designed to securely store a customer's bank cards while they run a tab. It’s the ideal deterrent for anyone contemplating walking out without paying because their card is safely tucked behind the bar in a CardsSafe unit. The system securely stores bank cards and facilitates easy tab-keeping. Rather than insisting on advance payment, businesses can keep tabs and upsell while doing so.

CardsSafe has been a trusted partner in the hospitality and leisure industries, assisting with bar tabs and significantly boosting profits.

Renowned establishments, including Young’s Pubs, Hilton Hotels, and numerous golf courses, have been reaping the benefits of CardsSafe for years.

Deers Hut pub in Liphook, Hampshire, first came to CardsSafe in 2013 to seek help with a large volume of bar tabs for both indoor and outdoor customers. One of the primary motivations for using CardsSafe was to stay on top of where their customers were located outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

and

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120 walkout is the cost of a 10card CardsSafe unit for an entire year. Additionally, each hire includes customer service troubleshooting and free replacement keys, with the option to add additional units at any time. The question is, can you afford not to have CardsSafe as a part of your business?

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.

per month).

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.

more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040

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.

Property and Professional

Beware Auto-Renewal of B2B Contracts

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?

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.

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

By Peter Kouwenberg, partner at Taylor Walton Solicitors

(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

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.

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.

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.

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

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.

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.

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.

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.

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.”

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

Masons Arms is undoubtedly a very

business and a highly

ful 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

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the

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

Budgeting, Forecasting,

Purchasing, and

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.

“This

“Unbelievable!