CLH Digital - Issue #268

Spending Review “Does Absolutely Nothing” for Hospitality... As Calls for Support Mount

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

You’d be wrong!

CHANCELLOR’S SPENDING REVIEW MISSES THE MARK –AGAIN

Just days after the Office for National Statistics reported a sharp rise in unemployment, with a staggering 109,000 jobs lost in May alone and the overall jobless rate climbing to 4.6%—the highest since the summer of 2021—you might expect a Spending Review that acknowledges the pressure facing employers across key industries.

Despite the hospitality and licensed on-trade sector being one of the country’s largest private employers—and one of its hardest hit in recent years—the Chancellor’s latest Spending Review makes no real mention of our industry.

It's as though pubs, restaurants, cafes, hotels, and bars don’t exist in the government’s economic playbook.

Since Rachel Reeves’s Autumn Statement, over a quarter of a million jobs have been lost in Britain.

Nearly 300 pubs have closed across England and Wales in 2024 alone—that’s more than 4,500 jobs gone. It’s a bleak tally, and worse still, it’s falling on deaf ears in Westminster. Frankly, this sector is growing tired of being ignored—and worse, punished.

While the recent good weather has encouraged people back out to eat and drink—and we’ve seen that firsthand through increased footfall and spending—the truth is this: the sector isn’t bouncing back because of government policy. It’s bouncing back in spite of it.

As Saxon Moseley of RSM UK rightly pointed out, good weather has driven 0.3% GDP growth across accommodation and food services, helping to offset January’s sharp fall. Encouraging, yes. But just imagine how much further we could go with a fairer playing field.

For my “Tenpenneth”: Hospitality does not need government support. It needs less gov-

ernment interference.

As an ex-hospitality operator myself, I’m reminded of that brilliant Ronald Reagan quote:

“I think you all know that I've always felt the nine most terrifying words in the English language are: I'm from the Government, and I'm here to help.”

Never has that felt more relevant. What our industry truly needs is the freedom to thrive—unfettered by punitive taxation, wage mandates, suffocating regulation, and constant fiscal tinkering. Stop treating this sector like a cash cow.

Let it breathe. Let it do what it does best: create jobs, drive growth, and lift spirits.

If current policies continue, I have no doubt this industry will end up contributing less to the Treasury through declining revenues and costing more in welfare as jobs are lost.

It doesn’t take an economist to see where this ends.

But let’s not end on a sour note. The weekend ahead looks promising—sunny skies, a busy Father’s Day on the cards, and for me personally, I am being treated to a pub lunch in the New Forest.

Just another reminder of what this great sector brings to the country: community, connection, and a chance to unwind.

Worth raising a glass to that!

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.

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

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Spending Review “Does Absolutely Nothing” for Hospitality

(CONTINUED FROM FRONT COVER)

OVERWHELMING CHALLENGE

Kate Nicholls, Chief Executive of UKHospitality, said: “Thriving high streets and hospitality are absolutely essential to the Government’s mission of renewing Britain and there were some announcements in today’s spending review that can contribute to that ambition.

“Significant investment into skills, development and apprenticeships should be accessible to hospitality businesses and we’re encouraged by the potential for improvements to regional transport to benefit venues, consumers and workers alike.

“However, it remains the case that the overwhelming challenge holding back hospitality from meeting its potential is the current tax burden imposed upon it.

“As we look towards the Budget and the rest of the Parliament, it must be a priority to bring down the cost of doing business. The business rates reform being finalised this Autumn will be a critical element of that, and there needs to be the maximum level of discount applied to hospitality businesses.

“With the Industrial Strategy set to be published imminently, hospitality’s ability to deliver socially productive growth must be recognised and harnessed to deliver economic growth, jobs and regeneration in towns and cities right across the UK.”

“ABSOLUTELY NOTHING”

Stephen Montgomery, director of the Scottish Hospitality Group, said: “This statement does absolutely nothing to support the hospitality sector in Scotland or across the UK.”

“Today we heard all about the spending plans, however nothing about helping those who will pay for it through taxes. On a day where we know that unemployment has risen, employers are holding off on recruitment, inflation has all but doubled and the OBR having already halved the growth figure for 2025, the chancellor offered nothing for the third largest employer in the country, which contributes billions every year in taxes to support the public sector.”

STIFLING RECOVERY

Michael Kill, CEO of the Night Time Industries Association (NTIA), said: “We appreciate that the government is trying to balance many competing demands. But for our sector—already absorbing tax hikes from April, the prospect of further increases is alarming. Additional financial pressure could tip many businesses over the edge, particularly given high operating costs and limited access to investment.”

The NTIA welcomed the government’s long-term focus on energy infrastructure, but warned that many challenges facing the sector are

urgent and require immediate action. “Energy security for the future is important,” Kill added, “but venues are struggling to keep the lights on today.”

“Connectivity and accessibility were also highlighted as critical. While infrastructure investment is welcome, the NTIA stressed that transport and urban planning must reflect the full operating hours of the nighttime economy, including the needs of the night-time workforce. Without reliable evening and late-night transport services, the sector’s growth and safety are compromised.”

“The Spending Review offered little clarity on skills development within the sector, an area the NTIA considers crucial. Training and upskilling must be embedded in a broader national strategy, not treated as isolated policy levers, particularly in hospitality and night-time industries where labour shortages and talent retention remain key concerns.”

“Another longstanding barrier to growth is access to finance. Many operators, particularly SMEs, continue to struggle with limited borrowing options and restrictive lending conditions, which has stifled both recovery and future investment. The NTIA is calling on the government to provide clearer routes to finance that are tailored to the unique business models of night-time operators.”

“Despite modest signs of sectoral resilience in Q1 2025, the NTIA warns that the cumulative effects of fiscal tightening could spark another wave of closures. With the night-time economy contributing over £153 billion to the UK economy annually and employing more than 2.11 million people, its continued decline would deal a significant blow to national recovery, local economies, and cultural vibrancy.”

“We need a budget that understands our value, not one that inadvertently accelerates decline,” Kill concluded. “The government must work in partnership with us. The capital investment plans may look bold, but the devil is in the detail. We need immediate support, clear fiscal strategy, and genuine engagement ahead of the Autumn Budget if we are to safeguard a safe, thriving, and sustainable night-time economy.”

PROPER REFORM NEEDED

Tina McKenzie, Policy Chair of the Federation of Small Businesses (FSB), said: “Small businesses will be wondering when they will feel the benefits of today’s Spending Review. It was not the business-focused day they had hoped for.”

“As spending allocations were announced, decisions over how that money would support small businesses were not included. Increased Statutory Sick Pay came without help for small businesses to afford it; extra money for housing and defence came without a commitment to include small firms in the supply chain; new energy efficiency funding for households came without equivalent help for small business premises.”

“The one major bright spot for small firms today was the significant

increase in resources to the British Business Bank, which FSB campaigned for in advance of today’s statement and which we welcome. This should see far more finance flowing to local businesses up and down the country.

“With headline departmental funding allocated, the challenge now passes to each and every government department to be strategic with their spending over the next three years – using every taxpayer pound to get the most value, stimulate the economy, and spread jobs and growth. SMEs should get a far greater share of public contracts, and big businesses which treat their smaller suppliers poorly should be banned from winning them.”

“Small business confidence is already languishing at levels comparable to the energy bills crisis, while job numbers in small businesses are falling fast, so bold, concerted action is needed. You can’t grow the economy and tax revenues without growing small businesses.”

“Small firms were not the focus today, but the second half of 2025 now becomes a crunch period for SME-focused growth reforms. Ministers must buckle down on this over the summer and through to the autumn, putting small businesses at the heart of the Industrial, Trade and Small Business Strategies. This includes addressing business rates, Employment Allowance expansion and Statutory Sick Pay in the autumn Budget, and proper legislative reform in the King’s Speech.”

“The benefits will only come if the Government takes these challenges seriously through to the autumn.”

JOB LOSSES

Taking to social media the British Beer & Pub Association said: Once again sets the stage for Labour’s plan for growth—but with rising costs and squeezed margins, we urge Ministers and Mayors to act and back our sector in national policymaking and Local Growth Plans.”

“Our sector has a foundational role in unleashing growth in every constituency as an economic force multiplier. Last year alone, the industry contributed £34.3 Billion to the economy (GVA) and generated £18 billion in tax.”

“Despite this, nearly 300 pubs closed across England and Wales in 2024; equating to more than 4500 job losses alone.”

“As we look ahead to the Autumn Budget, we urge the government to implement meaningful business rates reform and a reduction in beer duty to back British pubs, British beer and encourage growth across the country.”

“With the right support, we’re ready to deliver more jobs, more investment & more widespread community value.”

Mental Wellness Is The Key To Hospitality Sector Success

Running busy hotels or restaurants is no small feat. These are fast paced, often frenetic environments that make big demands on both owners and staff.

These demands can take their toll. Our sector is no stranger to stress and burnout. A recent study from the Institute of Hospitality showed that the proportion of hospitality workers reporting mental wellness issues rose from 56% in 2018 to 76% in 2024.

This has real consequences for the hospitality trade.

According to the Chartered Institute of Personnel and Development (CIPD), employee sickness absence is at the highest level in 15 years. There is a pressing business need for organisations to understand this problem and to develop effective strategies for increasing employee wellbeing and - by extension - recruitment and retention.

MAKING WELLNESS A PRIORITY

Wellness provision among UK hospitality employers is still, on the whole, though improving is still pretty basic. The last major study on this issue was undertaken by the Royal Society for Public Health in 2019, and it found that only around 1 in 10 hospitality employees had received any kind of mental health training or support.

Such provision is now much more than a ‘nice-to-have’ for hospitality employees, or an element of its corporate social responsibility agenda. There is now a compelling business case for it. Given the growing rate of absence due to ill health, addressing this issue is critical if the hospitality trade - a labor-intensive industry - is to acquire and retain the staff it needs.

It is therefore vital that businesses prioritise employees’ mental health, embedding both a structure and practices that support employees’ wellbeing.

Hospitality employers can, for starters, offer free access to counselling and mental health ‘first aid’ that provides external, professional support alongside a genuinely supportive workplace environment. At Burgh Island Hotel, our Employee Assistance Programme offers a helpline and support in mental health, financial advice, general health, fitness, yoga videos and much more. Our HR and senior management teams are also trained to offer guidance and support, and all line managers have an open-door policy.

By Niki Fuchs, Managing Director of Burgh Island Hotel

FOSTERING FLEXIBILITY

Another way to improve the wellbeing of hospitality employees is to lean into the rise of flexible working. Research from the CIPD has found that 43% of staff believe greater control over their work hours would significantly improve their mental wellbeing. This is especially the case in the hospitality trade - where shifts are often physically demanding and the hours often unsociable.

Businesses should aim to be more accommodating in how they apportion shifts. At Burgh, for example, we champion work-life balance by regularly asking employees for their feedback on scheduling. Employers can also make use of digital tools where workers can log their availability in advance; managers can then publish shifts, letting workers pick or bid for them based on rules and coverage needs.

CREATING HEALTHY ENVIRONMENTS

Fostering wellbeing in these workplaces doesn’t just mean intervening at the point of a crisis, however. Hospitality employers should also take a preventative approach: creating a healthy working environment that mitigates stress and burnout.

There are a number of ways that this can be achieved. Managers should have regular check-ins with employees, working to identify and address poor wellbeing in its early stages. Employers should aim to provide quiet rest areas for breaks, along with proper lighting and ventilation in work areas. Establishing a ‘buddy’ system for new hires can ease the stress associated with onboarding; and, more generally, efforts should be made to foster a greater sense of team spirit and camaraderie - anomie at work being one of the major causes of poor wellbeing.

At Burgh, we train managers to prevent, spot and manage mental health issues, and take a holistic approach to mental health support. For instance, our Accommodation Manager, organises regular team social events and acts as an additional source of wellbeing support for staff. We also foster a supportive environment through our monthly award programme and individual recognition of those who go above and beyond. Our sense of being a work family is fundamental to our wellbeing approach.

In a busy hospitality environment, owners and managers have many different things to juggle. But in a labourintensive industry like this one, the importance of talent recruitment and retention cannot be overstated. That means creating the best working environment possible where burnout and stress are mitigated and addressed. This has always been the responsibility of employers; but in the age of rising illness-related unemployment, there is now a vital business case for it as well.

“Devastating Impact” of April Tax Hikes Laid Bare

The latest GDP figures announced this week and the fall in recent job numbers reveal the “devastating impact” cost hikes that came into force in April are having, one trade body has warned.

Kate Nicholls, Chief Executive of UKHospitality, said: “It’s clear that economic warning signs are flashing and the impact of April’s cost increases are having exactly the impact that was predicted.

“GDP figures can be volatile but an immediate shrinking of the economy and more than 100,000 jobs lost in just a month shows that the huge increase to employer NICs is putting the brakes on growth.

“Hospitality is a resilient sector and businesses are doing all they can to trade their way out of these challenges, but it has the potential to be the engine for growth if it is properly backed.

“The economy only grows when hospitality is strong. The Government needs to take these warning signs seriously and urgently review and reverse the changes to NICs, while bringing forward clear plans to empower hospitality and the high street.”

The sector is showing some resilience, while latest GDP figures saw consumer-facing services as a whole remain flat with a 0.1% m/m increase, accommodation and food services saw a monthly uplift of 0.3%, and a

0.5% increase over the last three months.

Within the headline figure food and beverage services grew 0.8%m/m, while accommodation fell 0.9% on the month.

Commenting on today’s GDP data, Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “Better weather makes a huge difference to consumer spending which can be seen in the monthly GDP growth across accommodation and food services of 0.3%. This offsets the sharp fall in January 2025 and puts the sector back roughly where it was at the end of last year with food and beverage services driving the recovery.

“Given the hit of significant cost increases in April, this growth is good to see and should help operators balance the books. While this was mainly driven by unseasonably sunny conditions in April, , we all know how unpredictable the Great British weather can be, so any ‘recovery’ is not guaranteed.

“Calls from leisure and hospitality businesses for further government intervention were not specifically met in yesterday’s Spending Review, but greater investment in local and regional transport could boost future footfall which will help to support growth in the longer term.”

East Anglia Operator Takes on Third Star Lease

East Anglia based multiple operator, Lapen Inns, has taken on the lease for The Wildfowler in Kings Lynn, their third with Star Pubs. The pub has been renamed the Queen Elizabeth and undergone a £100,000 refurbishment by Star Pubs including new signage.

The move brings the Lapen Inns estate to eight. It is run by Subodh Gautam together with business partners Ravi Acharya and Purnaman Bajcharya. They started running their own pubs in 2021 when they took on the Star Pubs lease for The Railway Whittlesey. They went on to open The Bell in Sawtry, Cambridgeshire; The Old Crown, in Girton, Cambridgeshire; and The Angler in Oakham, Leicestershire, another Star Pubs lease. All are family friendly community pubs offering Nepalese food.

Says Subodh: “I came to England in 2009 as a student and worked in a Birmingham pub that offered Nepalese dining. Having opened a café in London and run a pub in Staffordshire, I decided to build a pub operation across the East of England offering Nepalese dining. Our plan is to open another five sites in the next two years.”

“With each venture, we listen to what customers want, as the pubs are theirs and where they socialise. All seven of our trading sites are successful and I am confident the Queen Elizabeth will be so too. They all offer competitive prices, great quality food and drinks, well-maintained comfortable environments, and a high standard of service. They also offer takeaways, which provides an additional income stream. It is a business model that is perfect for the current economic climate. The key to success for us is for our pubs to have a good local community around them and to offer great quality affordable food.”

Says Star Pubs Business Development Manager, Nick Paul says: “Subodh and his partners know the market they are targeting and have a distinctive popular food offer which they can scale up as opportunities arise. The Queen Elizabeth ticks the boxes in having a great community around it, a good location and is in a good state of repair. I wish Subodh, Ravi and Purnaman success with their growth plans.”

Martyn’s Law – Discussing The Detail And The Potential Impact On The Hospitality Industry

By Katherine Morgan, Senior Associate in the Real Estate team at Thomson Snell & Passmore

The Terrorism (Protection of Premises) Act 2025 (the “Act”), also known as Martyn’s Law, received Royal Assent on 3 April with the intention of strengthening the security of public premises and events in the wake of the tragic Manchester Arena terrorist attack in 2017.

The Government has published a ‘Martyn’s Law Factsheet’ which can be found here: https://homeofficemedia.blog.gov.uk/2025/04/03/martyns-lawfactsheet/

The timescale for implementation of the Act is not fixed, but the Government will allow an implementation period of at least 24 months to firstly establish a newly formed Security Industry Authority (“SIA”) function which will enforce the regime provided for under the Act. The SIA will also act in an advisory and support role to assist those responsible for qualifying premises under the Act to understand and enact the new obligations.

Types of venue have been split into two tiers based on the volume of people they could reasonably expect to hold at one time including staff. These are standard (200-799 people), and enhanced (800 people and above).

WHAT IS A RESPONSIBLE PERSON?

A ‘responsible person’ is a person or entity with control over a premises. There are a number of scenarios where it may be difficult to specify who the responsible person is. For example, with an industrial estate or a shopping centre, would the person with responsibility be the property owner, the individual landlords or the tenants? In these scenarios it is anticipated that the parties will need to work together to ensure the required precautions are introduced. However, the overall responsibility appears to lie with whoever is in actual control of the property.

There are many situations where it would not be so clear cut as to who has the ultimate responsibility under the Act. This could in turn lead to disputes if the SIA impose sanctions and it is in dispute as to who was the responsible person at the time of the incident.

STANDARD DUTY:

CRITERIA

All of the below factors must be satisfied:

1.There is at least 1 building (or premises is within a building);

2. The premises are wholly or mainly used for one or more of the uses specified at Schedule 1 to the Act, which include shops, restaurants and venues used for events/activities;

3.It is reasonable to expect that at least 200 individuals may be present at least occasionally; and 4.The premises are not excluded under Schedule 2 to the Act (for example parks).

WHAT YOU NEED TO DO AS THE RESPONSIBLE PERSON

1.Notify the SIA of the premises; and

2.Have in place, so far as reasonably practicable, appropriate public protection procedures to be followed by those working at the premises if an act of terrorism occurs.

Each premises will have different requirements to take into consideration when it comes to introducing safety measures.

ENHANCED DUTY: CRITERIA

All of the below factors must be satisfied:

1.The event will take place at premises within section 3(1)(a) of the Act which includes land without buildings;

2.The relevant premises are accessible to members of the public for the purpose of the event;

3.It is reasonable to expect there will be at least 800 individuals present for the event at once at some point;

4.There will be measures to check entry conditions are met, such as a ticket checks; and

5.The event is not excluded under Schedule 2 of the Act.

WHAT YOU NEED TO DO AS RESPONSIBLE PERSON

1.Complete the standard duty requirements listed above;

2.So far as reasonably practicable, introduce appropriate protection measures to reduce the vulnerability of the premises/event and the risk of physical harm if an attack occurs;

3.Document the public protection procedures and measures in place or proposed to be in place and provide this to the SIA. Include an assessment of how the procedures and measures reduce vulnerability and/or risk of harm; and

4.Where the responsible person is not an individual, they must designate a senior individual with responsibility for ensuring compliance.

WHAT THIS MEANS FOR YOUR BUSINESS

Whilst the Government has stated that it wishes to strike a balance between public safety and avoiding undue burdens on an already struggling hospitality industry, the Act will have implications for many types of businesses whether these are hotels, stately homes, restaurants or large commercial premises used for hosting events.

If your business premises or land is or may be accessible to members of the public for the purposes of an event and it is reasonable to expect that at least 200 individuals may be present at least occasionally, you will need to consider your duties under the Act.

If you are unsure as to whether your premises might be captured by the Act, we recommend seeking early specialist advice, as the SIA will have the ability to issue compliance notices, financial penalties and we understand there will also be criminal sanctions, although the specific details are not yet known. There may be contractual or other civil liability risks to consider, too.

Importantly, the Government has made clear that the terrorist attacks referred to under the Act do not need to take place on the premises, and precautions must also be taken in consideration of attacks which might happen on nearby land.

Government guidance is anticipated to be published by the Home Office to assist with the understanding the requirements.

Hotel Installs Rock Sculpture In Memory Of Inspiring Teacher And Olympian

spa hotel resort on

Her husband Craig

wanted to honour Helen’s incredible life and the place she loved so much by creating a memorial at Low Wood Bay Resort & Spa in the Lake District, where the couple tied the knot in 2015.

Craig contacted the spa resort’s wedding team to explain his idea, which led to discussions with English Lakes Hotels estates director Tim Berry and the hotel group’s resident local sculptor and stone mason Shawn Williamson.

The result is the creation of ‘Helen’s Seat’, a Lakeland slate boulder carved as a memorial and a place to sit on the edge of Windermere with sweeping views of the Langdale Pikes and surrounding fells.

Craig says: “The idea was to create a place where Helen’s spirit can be felt and her memory celebrated. Helen was a remarkable woman: an Olympian, an inspirational educator, a talented musician, and above all, a deeply loved wife, mother, daughter and friend. Her career was marked by incredible dedication, discipline and belief in herself.

“Helen’s favourite place in the world was the Lake District, where she found peace, happiness, and shared many treasured memories with her family. Our wedding at Low Wood Bay was the most amazing day and every year, we returned on our anniversary.

“A huge and heartfelt thank you to Tim Berry, Shawn Williamson and the rest of the Low Wood Bay team for creating this amazing memorial for Helen. It is absolutely perfect – a peaceful, loving space where all of Helen’s family and friends can come, sit, reflect, and remember the amazing person she was. Helen was a true champion – on the world stage, in the classroom, and in our hearts.”

As a world-class backstroke swimmer, Helen proudly represented Great Britain in the 200m backstroke at the Sydney 2000 Olympic Games. She earned a bronze medal at the 1998 Commonwealth Games in Kuala Lumpur, and silver medals at the 1999 World Short Course Championships and the European Championships, setting numerous British records and winning national titles along the way.

English Lakes Hotels estates director Tim Berry says:

“From speaking to Craig from the moment he got in touch with us, we were keen to help.

It’s clear that Helen achieved so much, not only through her exemplary careers in top flight sport and education, but also in the inspirational way she lived her life.

“We put Craig in touch with Shawn to develop the idea of the stone memorial and organise its installation here. We wanted something natural and that children and adults alike would enjoy for years to come.

“The boulder originally came down the fell from behind Low Wood Bay and was dropped here by a glacier, so it’s fitting that it should still remain here on site and is now in a location where we are helping to restore the shoreline and regenerate the natural reed bed.”

A

the shores of Windermere is honouring the memory of Olympic swimmer, teacher and mother of two Helen Smart. Helen sadly and unexpectedly passed away in 2023 at the age of 42 whilst on holiday with all her family in the Lake District.

Smart

The Hospitality Sector Is Set For A £259.3m

Boost From The 2025 Women’s Euros Tournament

A new report reveals the Women’s Euros tournament (2 Jul – 27 Jul) is set to give the hospitality industry a £259.3m boost, as consumers flock to venues to watch the games surrounded by like-minded football fans.

The Women’s UEFA Euro 2025 Spending Report by VoucherCodes.co.uk, the UK’s most-trusted discount site, reveals the UK economy is set for a £851.6m spike in sales from the tournament, with fans spending across the retail and hospitality sectors.

With 73% of all Women’s Euros viewers expected to watch at least one match from a hospitality venue, the industry can expect an additional 5.9 million customers over the tournament.

This year’s tournament is being held in Switzerland, with games scheduled for evening and weekend kick-offs – the perfect time for hospitality visitors. Combined with the warm summer weather, the 2025 Women’s Euros is forecast to see sales surpass the £115m spent at the 2023 Women’s World Cup, by £144.3m.

Looking more closely at what consumers will be purchasing, the report finds drink sales will account for the majority of hospitality spend at £158.9m. A further £99.3m is set to go on food, as fans fuel up for the games.

Although all venues should see an uplift from the tournament, some will benefit more than others. Three-

quarters of Euros fans will watch a game from their local pub (73%), with a further three-fifths planning to head to a bar. Clubs (28%), restaurants (30%), social clubs (31%) and sports clubs (32%) will also be popular with football fans.

The Women’s Euros tournament will give a generous boost to the hospitality industry, but sales are unlikely to reach the heights of last year’s Men’s Euros tournament which saw an influx of £613.7m – that’s £469.4m more than this year’s tournament. With a smaller fan base and a more family-friendly audience, many consumers will be choosing to watch the games from home instead resulting in a more modest spend.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments: “As always, this year’s international football tournament is set to draw a crowd, giving the hospitality industry a welcome boost. Football goes hand-in-hand with the great British pub, so it’s no surprise that many consumers will be choosing to watch the tournament at a hospitality venue, surrounded by likeminded football fans.

“For hospitality venues looking to make the most of the tournament, offering great value will be the key to success. Competition for customers will be fierce, so venues should think creatively about what deals and discounts they can provide to encourage consumers through their doors.”

UCFF And The Staff Canteen Support Tom Aikens’ Kilimanjaro Charity Challenge

The universal cookery & food festival (UCFF) and The Staff Canteen have announced that Only A Pavement Away, the industry charity championed by chef Tom Aikens, will be the official charity partner for the 2025 festival.

In support of Aikens’ upcoming Climb Kilimanjaro Challenge on 1 October — a fundraising expedition for the charity — a percentage of every ticket sold for UCFF 2025 will be donated to the cause via 365 Events. An additional charity auction, hosted during the festival dinner on 15 September, will also raise vital funds.

Led by Aikens and supported by mountaineering group Walking With My

Bear, the Kilimanjaro trek will see 40 participants climb 19,341 feet over eight days, raising money to help those facing homelessness find employment in hospitality.

Greg Mangham, Founder & CEO of Only A Pavement Away said: “The idea by Tom Aikens, our Patron, to climb Kilimanjaro epitomises the culture and ethos of Only A Pavement Away. Tom tirelessly supports us in our work, and we can think of no one better to represent us. The decision by UCFF to donate a generous % of the entry fee to Toms fundraising pot is the icing on the cake. The money raised by UCFF will allow us to support more people into careers in hospitality. Only A Pavement Away can’t thank Tom and UCFF enough.”

Room For Improvement: Getting The Right Recipe For Sustainability In Hospitality

From round-the-clock operations to vast supply chains, the path to sustainability for hotels and restaurants can seem daunting. Yet, as consumer awareness grows and the spectre of mounting costs looms, the imperative to go green is no longer a choice, but a strategic necessity. David Woon, head of net zero engineering and operations at leading net zero engineering consultancy Ennovus Solutions (http://ennovus.co.uk), discusses the challenges for the hospitality industry and how it can embark on a greener pathway.

One of the biggest hurdles for hospitality businesses embarking on a sustainability journey is the misconception that it's "net zero or nothing." The reality, however, is that taking incremental steps, though seemingly small, can collectively lead to significant impact.

THE ENERGY APPETITE

Hospitality’s energy hunger is undeniable. Heating and hot water alone is estimated to account for a staggering 60% of direct energy use in hotels, and these are predominantly reliant on gas – a fossil fuel that is inherently at odds with green aspirations. Unlike the nine-to-five rhythm of an office, hotels operate 24/7, and restaurants extend their hours well beyond a typical workday, meaning utilities are constantly engaged. This inherent demand makes energy efficiency a paramount concern.

Adding to the complexity is the diverse nature of the industry itself. A boutique hotel in central London with its historic charm faces vastly different challenges than a sprawling rural resort. The age of a building, its architectural style, branding and even the variety of guest experience all play a significant role in determining viable sustainability solutions. For example, an efficient radiator with a high surface area would work best for a heat pump, but may well clash with a traditional, period aesthetic, making it hard for businesses to prioritise the right choice.

Beyond direct energy consumption, the "hidden" costs lie within the supply chain, known as Scope 3 emissions. These can account for a staggering 70% of a business's total carbon footprint. Everything from the sourcing of food ingredients to the materials used in interior design, and even the individually wrapped chocolates on a pillow, contribute to this vast network of indirect emissions. While there's currently no mandatory legislation in the UK to report on Scope 3, proactively tackling this area is a powerful step towards true sustainability and a significant differentiator.

LOW-HANGING FRUITS

For operators daunted by the initial investment, there are numerous impactful choices that don't require significant upfront capital.

Simple yet effective measures include switching from traditional halogen light fittings to smart LEDs. This can slash electricity bills by up to 60%, a surprisingly underutilised opportunity for many. Similarly, retrofitting out-

dated manual heating systems to smart thermostatic radiator valves (TRVs) offers a shortcut to reduce gas consumption. By making these upgrades and then integrating automated systems, controls and sensors can be used to reduce waste heat and light during quieter hours.

Other quick-win options are more culturally-based initiatives. In bars, restaurants and hotels, particularly those with larger premises or multiple floors, it is a good idea to be strategic with the space. Filling certain zones with guests in a set order can reduce the need to heat or cool an entire floor or building. Similarly, empowering employees to understand and participate in sustainability efforts cannot be underestimated. From simply turning lights off to more mindful waste management, every employee has the opportunity to make a real difference.

LONG-HAUL STRATEGIES

From here, the focus shifts to medium and long-term strategies. The ultimate goal is to move away from fossil fuels, particularly gas, and electrify as much as possible. For properties with sufficient space, on-site renewable energy generation – such as solar panels or wind turbines powering air source heat pumps (ASHPs) for heating and cooling – represents the pinnacle of sustainable operation. When on-site generation isn't feasible, exploring corporate Power Purchase Agreements (PPAs) or purchasing Renewable Energy Guarantees of Origin (REGOs) certificates offer a fallback pathway to green energy sourcing.

Waste management, particularly food waste, remains a significant challenge in hospitality kitchens. Effective strategies must encompass both kitchen practices and customer engagement, but apps like Too Good to Go are making it easier than ever for businesses to bake the redistribution of food waste into long-term operations. Furthermore, businesses need to address single-use plastics in amenities like soaps and toiletries, exploring bulk dispensers and other sustainable alternatives that don't compromise the guest's perception of luxury. Water consumption is another substantial area for improvement, with cleaning processes like laundry and daily towel/bedding changes accounting for a significant portion of both water and energy use. Challenging guest expectations around daily changes, coupled with the implementation of AI-driven water monitoring systems, can lead to substantial reductions.

MONITORING AND MINDSET: THE MAIN COURSE OF ACTION

The foundation of any successful sustainability programme lies in monitoring. Without a clear baseline of energy consumption, efforts are more likely to become random. Technology plays a pivotal role here, with virtual energy management systems capable of identifying seasonal patterns and highlighting high-emission areas within a portfolio. This data-driven approach allows businesses to prioritise interventions, ensuring the most impactful changes are made first.

The future of hospitality is undeniably green. But with growing public pressure, coupled with continuous advancements in sustainable technologies, investing in eco-friendly practices is no longer an optional extra but a core business decision. The final piece of advice for any hospitality operator committed to this journey is to embrace a holistic, strategic approach. It's not about one quick fix, but a well-thought-out plan that integrates various solutions for the most efficient and cost-effective path to a more sustainable future. By taking action today, the hospitality sector can not only reduce its carbon footprint but also set a powerful example, influencing guests and fostering a wider culture of environmental responsibility.

Tinie Tempah Joins Forces With The NTIA For ‘The Last Night Out’ Campaign

Acclaimed artist and cultural icon Tinie Tempah will officially support the Night-Time Industries Association (NTIA) and their powerful campaign, ‘The Last Night Out’, aimed at reigniting the UK’s nightlife and championing real-world connection in an increasingly digital age.

Kicking off with a live performance and panel at SXSW London on Friday 6 June, Tinie Tempah joined the campaign after seeing his own children’s future through the eyes of young adults around him.

The campaign shines a stark spotlight on the decline of UK nightlife, with more than three nightclubs closing every month and all UK clubs in danger of closing by the end of the decade. It calls on the government to step up and provide urgent financial support for night-time venues as well as cultural protection to iconic institutions.

For Tinie Tempah, the message struck a chord. Since stepping back from music in 2017 to watch the music industry develop from a distance and focus on fatherhood, he has watched a generation of young people trade dance floors for screens. Inspired by the need to bring movement, connection, and joy back into everyday life, and create a healthier, well-adjusted future for his own children, he has returned to the studio believing that music brings people together. A big focus for the campaign is to reach and engage Gen-A and Gen-Z’s so he is developing activations in the world’s most popular social gaming platforms Roblox and Fortnite, with the aim of encouraging the crossover from virtual life to the physical world through music and play, as well as creating a short film and series of live events focused on driving energetic movement and nightlife.

“As a dad, I’ve seen how different things are for this generation,” said Tinie Tempah. “Were losing that physical connection, the joy and energy that you get from dancing, meeting new people from all backgrounds and being free. I didn’t want to just talk about it – I wanted to do something. Music brings people together – and nightlife is where that magic happens.”

Introduced to the NTIA by the Mayor of London’s office, Tinie Tempah immediately saw alignment in their mission to protect and revive nightlife culture and promote unity in an increasingly divided world. He believes that music is the emotional arc of a night out – from the excitement of getting ready to dancefloor euphoria, and that the shared experience of UK nightlife is also blind to religion, race and belief and is an important part of our future society.

The partnership debuted publicly at SXSW London on Friday 6 June at XOYO, where Tinie Tempah performed and appeared in conversation with NTIA CEO Michael Kill, north London musician and DJ Majestic and Alexandra Ampofo, Promoter at Metropolis Music, Employee Resource Group leader at Live Nation UK and Founder of Women Connect for a one-off evening of music, culture, and conversation about the future of the UK’s night-time economy.

“It’s been amazing to see how Tinie Tempah has resonated with The Last Night Out’s message. He really understands what’s at stake – not just for club culture, but for society,” said Michael Kill. “Nightlife isn’t just entertainment; it’s a space for freedom, creativity, connection and movement. We’re thrilled to have Tinie Tempah bring his voice, his energy, and his music to the campaign.”

Overall Consumer Card Spending Slows In May But “Modest Increase” In Hospitality Spend

Consumer card spending grew just 1.0 per cent year-on-year in May, down from April’s 4.5 per cent growth, and below the latest CPIH inflation rate of 3.5 per cent. May’s two Bank Holidays encouraged discretionary spending, yet this was offset by wet weather in the second half of the month, and by consumers cutting back amid falling confidence in personal finances.

UK consumers’ confidence in both household finances and ability to spend on non-essential items declined in May – household finances fell three percentage points to 67 per cent, while ability to spend on non-essentials fell four percentage points to 56 per cent.

Pointing to a potential explanation, Barclays’ research also reveals rising concerns in several areas including ‘shrinkflation’ (up four percentage points to 82 per cent), ‘streamflation’ – the rising cost of digital content and subscriptions – (up four percentage points to 64 per cent), and interest rates (up three percentage points to 64 per cent). As a result, nearly half (46 per cent) of UK adults say they plan to reduce their discretionary spending – a slight increase compared to April (45 per cent) – corresponding to non-essential spending growing by just 2.0 per cent in May, well below the 5.1 per cent growth recorded the previous month.

Despite exercising financial caution, two in five (40 per cent) UK adults say they still enjoy treating themselves regularly but are finding budget-friendly options. Popular choices include waiting for sales (41 per cent), opting for smaller, affordable treats (36 per cent), and setting aside savings specifically for occasional indulgences (24 per cent).

Meanwhile, airline spending soared by 9.7 per cent – a notable jump from April’s 5.5 per cent – as jetsetters locked in their summer plans. A quarter (25 per cent) of UK adults say they’ll opt for lesser-known or cheaper alternatives to popular tourist spots this year, otherwise known as “Destination Dupes”. Of these, a third (33 per cent) cite cost savings as the main reason, while others are seeking more authentic (29 per cent) or more up-and-coming (18 per cent) destinations.

Despite the dual Bank Holidays in May, which typically fuel hospitality and leisure spending, the sector only rose by a modest 3.3 per cent.

Pubs, bars and clubs were up just 2.5 per cent, likely due to the latter half of the month bringing rainy showers and dampening pub gardens across the nation.

Consumers may also pushed the boat out during the two Bank Holidays in April, when spending on pubs, bars and clubs rose 6.6 per cent, and so opted to have quieter Bank Holidays in May to rebalance their budgets.

Karen Johnson, Head of Retail at Barclays, said: “Consumers are clearly becoming more value-conscious as financial pressures persist, but they’re still finding joy in the everyday – whether that’s a small treat, a cinema trip, a garden project, or a carefully planned getaway. The double Bank Holidays in May and record sunshine will have given non-essential spending a helpful boost, but this was largely outweighed by the rainy weather in the second half of the month, while longer-term uncertainty continues to shape how and where people choose to spend.”

NACC Launches New National Webinars to Support Learning in Care Catering

The NACC has announced the launch of their bespoke National Webinars, a new initiative providing accessible, topic-focused online learning for care catering professionals across the UK.

Developed in response to members feedback, the webinars will focus on key challenges and opportunities within the sector, encouraging the sharing of best practice and professional development. The sessions will be free for NACC members, with a nominal fee for non-members.

NACC National Chair, Neel Radia comments: “This forms part of our wider

commitment to deliver meaningful member benefits and provides tangible training and advice without our members having to leave their place of work.”

The first NACC National Webinar entitled: ‘Recruitment & Retention in Care Catering’, proudly sponsored by KSB Recruitment, will take place at 3.00pm on Wednesday 26th June 2025. A second webinar will be held Thursday, 23rd October 2025.

The session is open to all care catering professionals, and places can be booked at www.naccwebinars.co.uk

The Business Distress Index – A Worrying Picture for British Pubs

By Chris Bristow, Real Business Rescue (www.realbusinessrescue.co.uk)

The Business Distress Index published by Real Business Rescue, paints a worrying picture of the financial health of British pubs and restaurants as critical financial distress levels increased by a quarter in Q1 2025, compared to Q1 2024. With numerous trading challenges compounding the already strained sector, British pubs must brace themselves for further trading uncertainty as economic conditions worsen.

WHAT’S THE FINANCIAL STATE OF BRITISH PUBS?

The Business Distress Index which provides a sector breakdown shows a dismal view of financial health as the number of bars, pubs and restaurants in critical financial distress jumped from 1,479 in Q1 2024, to 1,941 in Q1 2025. The 31% increase equates to 460 more businesses falling into a critical state which is associated with deteriorating net worth, retained profits, and working capital. Pubs in this position are often at high risk of creditor pressure and enforcement action, such as a winding up petition.

According to the British Beer and Pub Association (BBPA), pub insolvencies stood at around six per week in 2024, resulting in around 4,500 job losses. The population of British pubs fell from 47,613 at the start of 2019, to 45,345 at the start of 2024. This is a substantial reduction, albeit unsurprising given the seismic economic impact of the coronavirus pandemic in 2020, the inflation crisis in 2022, and the ongoing cost of living crisis. LIGHT AT THE END OF THE TUNNEL – WHAT’S IN STORE FOR

BRITISH PUBS?

With more British pubs entering financial distress, what respite is available to help them manage their financial health? The reduction to business rates relief came as a blow to British pubs, bolting thousands of pounds to their tax bill. Colliers estimates that pubs will see bills rise by 140% over the near year on the back of the reduction to business rates relief.

Other factors fuelling rising costs include recent changes to Employers’ National Insurance Contributions and National Living Wage. High inflation also creates a pressured trading environment for pubs as the cost of doing business skyrockets, beer prices inflate, utility bills rise, and consumers restrain spending.

Business rates reform – The much-awaited business rates reform promised by the Labour government will see the introduction of lower multipliers to provide permanent support to British retailers and pubs. The 2025 Autumn Budget will shed light on the intricacies of the changes, including multiplier rates and any additional relief.

Formal rescue options – There are a range of formal insolvency options available for British pubs that can facilitate company rescue, such as a Company Voluntary Arrangement or Company Administration. Due to the high stock nature of pubs and their reliance on numerous suppliers, creditor pressure is a common pain point, and often one of the first signs of insolvency.

The earlier professional insolvency advice is sought, the earlier a rescue plan can be initiated and the reputation of a business protected. Strategic restructuring of company operations or company debt can also strengthen the viability of pub enterprises, particularly during this period of economic uncertainty. As pubs wait for economic conditions to improve, they must be on their best financial footing to remain operational in the meantime.

Paddy McGuinness Crowns The Local Winners Of Marston’s Big Pub Quiz

Following a nationwide search to find the UK’s smartest pub, a special celebrity guest dropped into The Weaver’s Whistle in Northwich to congratulate the deserving winners of Marston’s Big Pub Quiz, our latest community-engaging event, which last month saw local guests put their general knowledge to the test at more than 200 Marston’s pubs across the country. Comedian, actor, presenter and Marston’s Big Pub Quiz-master Paddy McGuinness was on hand to greet all the winners and present their trophies and prizes, including a giant £5,000 cheque to Andy, the overall Big Pub Quiz champion from The Red Lion in Wigan. In line with Marston’s commitment to making a difference in the communities we serve, each of the four Smartest Pub of the Week winners also received a special £1,000 donation from Marston’s Charitable Foundation to support a worthy cause in their local community.

THE FOUR PUB WINNERS AND THEIR CHOSEN LOCAL CHARITIES WERE:

• The Black Diamond, Worksop, and The Remember Richard Rice Foundation

• The Green Lady, Caerphilly, and Disability Can Do

• The Queen’s Head, Bromsgrove, and the Birmingham Children’s Hospital

• The Cricketer’s Inn, Easton, and the Easton Village Church Claire Robertson, director of operations at Marston’s, said: “It’s been fantastic to see so many people head down to their locals and get involved in the Big Pub Quiz. Each of our smartest pubs have picked brilliant community projects to donate their winnings to and we’re very proud that we’re able to support them through the Marston’s Charitable Foundation.”

Paddy McGuinness added: “Any afternoon spent in the pub is a good one, but this one was even more special. It was fantastic to meet the teams from the smartest pubs and their chosen charities and hear all about the amazing work they’re doing in their communities.

“Pubs really are at the heart of their communities, and I grew up in them with my family, so it has been an absolute pleasure to be involved and play a part in bringing people together for Marston’s Big Pub Quiz.”

Launch Date Confirmed For Sheffield’s Biggest Beer Hall And Restaurant

New Costs And Cautious Spending Hold Down Hospitality Leaders’ Confidence

Only a third (34%) of Britain’s hospitality leaders feel confident about prospects for their business over the next 12 months, the latest Business Confidence Survey from CGA by NIQ and leading workforce management software provider Sona reveals.

The proportion of leaders feeling confident about the future of hospitality in general is even lower at 15%. Both figures are up by just 1 percentage point from the last Business Confidence Survey in early 2025, and 19 percentage points below the levels of May 2024.

Optimism has been weakened by rising costs—especially through sharp increases to National Insurance contributions and Minimum and Living Wage levels from April. Four in five (80%) leaders report that wage bills are now significantly higher than they were 12 months ago, and nine in ten (91%) say increased employment costs are a concern for the next 12 months. On top of these, significant numbers of leaders are concerned by increases in business rates (73%) and inflation in the cost of food and drink (61%).

Confidence has been damaged further by cautious consumer spending in 2025 after a strong end to 2024. A third (34%) of leaders say their first-quarter revenue fell year-on-year—nearly as many as the 37% recording an increase. This is in line with the CGA RSM Hospitality Business Tracker, which indicated negative or fractional growth in each of the first three months of this year.

The Survey highlights further challenges around new legislation. Just over half (55%) of leaders are concerned about compliance with the Employment Rights Bill, and a third (34%) are concerned about costs connected to the Extended Producer Responsibility strategy.

Mounting costs have strained businesses’ margins, and nearly a third (31%) of leaders say their profits have fallen year-on-year. Just over a fifth either operated at a loss (15%) or broke even (6%) in the first quarter— treble the number of 5% in the last quarter of 2024.

The combination of flat sales and increasing costs is weakening the viability of hospitality operators, the

Business Confidence Survey shows. Nearly three in five (59%) leaders say they currently have fewer than six months’ worth of cash reserves. One in ten (10%) considers their business is at risk of failure in the next 12 months.

The danger of failure is forcing many employers to cut employment costs. Nearly two thirds of leaders have reduced the staff count (65%) and / or cut the hours available to their staff. Significant numbers have deferred pay increases (40%) and reduced spending on employee benefits and training (both 29%).

More positive news from the Survey includes a quarter-on-quarter increase in the proportion of independent operators feeling optimistic about prospects for their business in the next 12 months, from 12% to 21%. There has also been some relief on energy bills, with well over half (57%) of leaders reporting these have decreased year-on-year.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “The double whammy of higher costs and softer trading have hit hospitality businesses hard, and it’s no surprise that confidence is running low. It is particularly frustrating that so many of the increases in employers’ outgoings—from labour bills to taxes to inflation to compliance with legislation—are out of their control. These costs are choking hospitality businesses and compromising the investment and employment that are so important to the UK economy. The longer term outlook for the sector remains good, but it deserves much better support than it is currently getting.”

Paul Watson, Sona’s VP of Hospitality, said: “The hospitality industry is continuing to endure a storm of economic challenges, stifling growth and draining productivity. From a labour standpoint, now more than ever, ensuring that every rota and schedule is fully optimised is incredibly important.

Having the right digital solutions in place is a game changer – it supercharges decision-making and ensures businesses are operating at peak efficiency, 100% of the time. Now isn’t the time to weather the storm, it’s the time to empower businesses to operate as efficiently as possible in order to help them trade their way out of trouble.”

100,000 Jobs Lost Since April Cost Increases

Unemployment in the UK rose in April to the highest level in almost four years, according to official figures, as tax increases introduced by Chancellor Rachel Reeves added to a larger slowdown in the jobs market.

The Office for National Statistics (ONS) said the unemployment rate increased to 4.6% in the three months to the end of April, up from 4.5% on the previous three-month period, to hit the highest level since summer 2021.

Annual growth in regular wages slowed to 5.2% from a revised 5.5%, below City economists’ forecasts for a reading of 5.3%.

Liz McKeown, the ONS director of economic statistics, said: “There continues to be weakening in the labour market, with the number of people on payroll falling notably. Feedback from our vacancies survey suggests some firms may be holding back from recruiting new workers or replacing people when they move on.

“Earnings growth has slowed in both cash and real terms, though it remains strong by historic standards. Public sector pay is now growing at a higher rate than wages in the private sector.”

Furthermore, the Labour Market Overview, published today by the ONS, estimates the number of payrolled employees in the UK in May 2025 decreased by 109,000, compared to the month before. This loss of jobs exceeds predictions from both the Office for Budget Responsibility (OBR) and a major bank.

The OBR originally predicted the changes to employer NICs would cost 50,000 jobs, before revising its prediction to say the impact would be higher. Deutsche Bank predicted it would cost 100,000 jobs.

The damaging and worse-than-expected impact of the NICs changes on employment, felt most intensely by foundational sectors like hospitality, necessitates an urgent review and reversal of the increases.

Kate Nicholls, Chief Executive of UKHospitality, said: “Losing more than 100,000 jobs across the economy in a month goes far beyond the worst-case scenario predicted by the Government’s own fiscal watchdog, major banks, and countless business groups.

“We were clear at the time that the changes to NICs were a tax on jobs, and so it is sadly proving.

“At a time when we are all striving to grow the economy and help people back into work, the changes to NICs are acting as an anchor to the Government’s ambitions.

“Sectors like hospitality are the very sectors you need to create jobs in every part of the UK and for people of all ages, education and background, but hospitality and those working part-time are among the hardest hit by these tax increases.

“These shocking figures should make it abundantly clear to the Government that the changes to employer NICs are inflicting more harm than good, and they should be reviewed and reversed urgently.”

Bristol Charity Is Real Winner Of Football Fundraiser

The Bristol-based Grand Appeal charity was the real winner of a fundraising football tournament played between teams from a dozen city hotels.

The Bristol Children’s Hospital charity, which is committed to saving the lives of sick children and supporting their families, will receive more than £1,400 as a result of the event.

It was the third annual five-a-side football fundraiser to be organised by the Bristol Hoteliers Association (BHA), and this time took place at Ashton Gate.

A dozen hotels were represented, and this year’s even included an all-female team from the Radisson Blu Hotel.

The winning team was the Leonardo Hotel, but the real winners was the Grand Appeal.

Ahad Vahabzadeh, from the BHA, said: “The annual football tournament is becoming a very popular fixture in our social and charity committee calendar.

“Our goal is to bring colleagues from different hotels together for some friendly competition but which reinforces that we are all part of the same Bristol hospitality team.

“It is also, of course, about giving back, too, and it gives us a great deal of satisfaction to be able to raise funds for a charity which does so much incredible work for families, not just in and around Bristol but throughout the South West.

“We know that the money we have raised will be put to very good use by The Grand Appeal.

“We look forward to our fourth fund-raising football tournament next year.”

Use Cultural Moments To Draw In Customers, Says London Bar

Gareth Shelton, co-founder, The London Art Bar

In conversation with PPL PRS, Gareth Shelton said:

“The London Art Bar is an event space and cocktail bar between Holborn and Chancery Lane. We opened just after the pandemic and rather than being a bar which happens to run events, we’re very much an event space that happens to have a bar. Most of our activity is screenings or sip-and-paint events, meet-ups or anything else that’s a little bit different.

“What we like to do for our screenings is make events a bit immersive. For instance, when we screen the movie Pride in June, there’ll be rainbows everywhere, or in the past when we’ve hosted Eurovision screenings, there are flags from all participating countries around the venue.

“We’re screening the Sunday of Glastonbury Festival – sort of in place of Eurovision screenings, where the contest has become controversial – and planning a full ‘indoor festival’ from 1:30 on the 29th of June.

“We’ll recreate the festival vibe with a few haystacks for seating (which I think our cleaner will resent us for the next day) and swap glassware for paper cups, so it feels like you’re at a festival. I think it’ll be a really fun day. We haven’t hired a portaloo for the day though – I think our customers will thank us for that!

“I think one of the things we’ve seen after the pandemic is that people buy tickets for stuff a lot more last minute than they used to so it can be a bit of a gamble, unless you find the perfect cultural moment. For example, we hosted a watch party

for the finale of The Traitors earlier this year which was a sell-out.

“Glastonbury is somewhere you go with friends, and the music brings us all together. It’s an occasion where people can really join in. The whole idea is that you’re watching this with other people.

“Particularly in a world where people work from home and so many are reporting loneliness. They’re struggling to meet and date people, so it’s lovely to have a space where you can come together, meet strangers and have a shared experience.

“I consider that to be the real value we provide. Whether it’s Glastonbury or Eurovision or The Traitors, the whole idea is that you did this with other people and shared the experience.

“The atmosphere we create with these kinds of events is really important. As an events space, music has always been a huge part of what we do. When we run sipand-paint events, music is the soundtrack to energise the room. It helps drive the pace of an event.

“We host a lot of music events and when you have a performer with great music and stage presence, the crowd are really engaged which creates a really exciting and kind of warming atmosphere for a venue.

“When we first hosted a gig in the bar just after we’d opened, I thought, oh. This is why we do what we do – that’s a really nice thing for me to remember, so music will always play a crucial role in bringing people together and having the right atmosphere to keep the crowds engaged.”

Country Estate Hotel Gives Nature A Buzz With New Beehives

Staff at a country estate hotel have taken to beekeeping in a drive to help nurture its surrounding woodlands and wildflowers.

Wild Boar Estate near Windermere is now home to three burgeoning beehives which are allowing the rural estate venue to produce its own honey for guests to enjoy at breakfast or purchase to take home as a tasty memento of their stay.

The beehives have been carefully stationed in the estate’s private woodlands to give the bees the best chance to flourish on the its 72 acres of rural land.

At the peak of summer, each beehive will contain up to 60,000 bees committed to the welfare of their queen and the colony as a whole. Wild Boar Estate gives the bees acres of high quality rural landscape in which to roam and forage, with good sources for a continual supply of food and water throughout the spring, summer and autumn months.

The busiest time for the budding beekeeping team is late spring and into the early summer when they are routinely checking on the hives and the welfare of the bees. This is important to prevent swarming, to monitor their health and to ensure there is enough space for them to store their honey. In the winter, the team will simply need to keep a check on the hives to ensure the bees have enough stored food and remain healthy.

General manager of Wild Boar Estate Adam Bujok says: “This is a wonderful project to get involved in and

a chance for us to give nature and sustainability a helping hand. Our seasonal countryside cycles and natural rhythms would be broken without the humble worker bees. As major pollinators, we simply couldn’t live without them.

“So it’s fantastic for us to see them buzzing around from flower to flower and meandering through our woodland glades and meadows. Then there’s the added benefit of harvesting their honey here on site for our guests to enjoy. We are even planning to use the honey in the microbrewery for the production of small batches of mead which visitors no doubt will be keen to sample.”

English Lakes Hotels Resorts & Venues has been working with experienced apiarist Jackie Kerr to install the hives and teach members of the Wild Boar Estate team the basics of beekeeping.

Jackie adds: “It’s been a pleasure to be involved in setting up the Wild Boar Estate apiary which continues to flourish and grow.

“With last year’s very wet weather, it was difficult for bees to gather nectar and many colonies languished until late summer. But the late spring dry spell has given the season a real kick-start and the beautiful Wild Boar woodlands are now alive with some very busy bees.

“The estate team’s enthusiasm and commitment to protecting pollinators is both inspiring and wonderful to see.”

Celebrate Your Kitchen Porter Heroes with Winterhalter

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.

“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.

Facing up to Food Waste and Better Hygiene with Effective Labelling

By Jesus Lacalle, Southern Europe Sales Manager, BIXOLON Europe

It is well-known that professional kitchens are stressful places. A report from Nestlé Professional’s CHEF explains that 81% of chefs have experienced poor mental health in their careers. Further, Nestle’s research highlights some of the key problems that contribute to stress within kitchens including staff shortages (58%), lack of time (43%), limited budgets (42%) and lack of daylight, with 41% saying this negatively impacts wellbeing. Throw these important concerns into the mix with the fact that running a profitable restaurant and kitchen is not easy at all, and then it is understandable why so many professionals are feeling the pressure.

Additionally, while many chefs and restaurant owners want to engage in the rewarding creative side of operating and managing a restaurant, the reality is that this comes with the burden of complying with food safety and waste management regulations. So, aside from coping with mental health challenges, staff shortages, business costs and time pressures, professional kitchens must ensure their operational processes are up to scratch too. For instance, do they comply with the latest food hygiene and waste regulations, and labelling requirements?

Jesus Lacalle, Southern Europe Sales Manager, BIXOLON Europe, explains more about the various waste management and labelling regulations that professional kitchens come up against, and how they can improve this aspect of their operations across the various kinds of kitchens out there. This includes restaurants, hospitals, schools, work place cafeterias, universities and care homes.

REGULATING WASTE REDUCTION

Most organisations face pressure to reduce waste today. Professional kitchens are certainly not exempt. In fact, their operations are rife with food waste, and in various countries across Europe we see attempts to reduce waste by mandating that organisations comply with relevant incountry regulations. For instance, across Europe the Food Information to Consumers (FIC) Regulation (EU No 1169/2011), covers allergen labelling, “Best Before” and “Use By” labelling – all of which have been put in place primarily to protect consumers from foodborne illnesses. Additionally, by ensuring clear and consistent labelling is in place, these regulations play a crucial role in reducing food waste, helping businesses and consumers make informed decisions about food consumption and storage.

At a country level, Germany, for example, is known for its strict waste management laws – and retailers and restaurants there must separate food waste to support recycling and bioenergy generation efforts. In contrast, France’s 2016 Food Waste Law mandates that any unsold edi-

ble food from supermarkets must be donated to charities, and that restaurants that exceed a certain size must track their waste and surplus food.

Portugal, in comparison, has its National Program to Combat Food Waste. Hospitality businesses here are encouraged to donate surplus food and adopt better labelling strategies that help with waste reduction, and which support food traceability. While in Spain, the 2022 Food Waste Law expects hospitality businesses to track food usage, and to partner with food redistribution platforms for unsold items. Meanwhile, in the UK, DEFRA incentivises organisations to adopt labelling technologies that reduce food spoilage, which inadvertently helps to reduce food waste.

MANUAL LABELLING PROCESSES ARE PRONE TO ERROR

While labels clearly have an important role to play in waste reduction, they also play a vital role in professional kitchens to support food production. Take this example, a large can of tomatoes is opened. A portion is used to make a meal, the rest is left in the can or transferred to another container. In many European professional kitchens, it is essential to store a sample of the food that was cooked with appropriate labelling information on it, including allergens and ingredients, production dates and “Use By/Best Before” information. In this example, it is also important to the regulators to label the left over tomato container, to indicate when that can was opened.

In either case labels are vital for recording and sharing information within kitchens. The problem, however, is that many kitchens currently use manual labelling processes to capture and display information for staff and customers. For example, recording information with a pen and paper, and sticking it to appropriate kitchen or food storage containers. On the surface, this seems like a good approach, but often the paper used isn’t adequate or waterproof; the labels fall off; handwriting can be illegible; wrong information is recorded; there is no standard look or feel – and all this excludes human error for now. Therefore, in this fast-paced regulatory-driven environment, is this really sufficient compared to the more effective real-time printed and linerless labelling solutions available for the industry to use? Especially when you consider that today, modern-day label and food-traceability solutions are cost-effective and straightforward to introduce into kitchens?

ACCURATE LABEL INFORMATION IS VITAL

Natasha's Law, which came into effect in the UK in 2021, requires full ingredient and allergen labelling on pre-packed food for direct sale (PPDS), reinforcing the importance of accurate and clear food labelling. To meet these standards and improve food traceability, pre-printed labels can be highly effective. For instance, these labels can indicate the ingredients that were used in batch cooking, the production date of a particular batch, display allergen information, and provide essential information about the contents of food stored in containers.

Real-time printed labels can also be used to demonstrate when produce has been removed from freezers for defrosting, for instance, and can support ‘Use By’ and ‘Best Before’ management. Moreover, when this information is linked to a barcode on a label and integrated into a backend traceability and data management system, kitchens gain powerful data-driven capabilities for inventory and process management. For instance, providing a true and detailed view of what stock is in the freezer or storage; what the status of fresh produce is; whether more is needed; and if kitchens need to use up certain items fast.

MEETING EU AND SPANISH FOOD HYGIENE

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

STANDARDS

While reducing waste is an imperative, meeting food hygiene standards across the UK and Europe will always be important for professional kitchens to achieve. In Europe, this means meeting the European Regulation from 2002 (178/2002) – but, what is more, within various countries in Europe there are local modifications for countries to follow to meet their own needs.

Take Spain, it has adapted aspects of this EU regulation according to its requirements. The country expects samples of food prepared in commercial kitchens to be stored appropriately for at least seven days, and that supporting food labels and data systems have the capability to enable kitchen operators to prove when items of food were produced, and that they have been stored correctly according to the regulation’s requirements. These measures have been put in place to protect consumers and businesses from food poisoning and any related repercussions.

BUT WHAT EXACTLY IS A LINERLESS LABEL?

Variable length linerless label printing involves using a printer that has been configured to print essential food-related information onto a label that has no sticky plastic backing to peel off the label. When information is printed onto the label and leaves the printer, it can be torn off without a backing and applied directly to the food item to be labeled. Additionally, label printing comes in variable lengths, according to the amount of information required on the label. This benefits kitchens because it means they can achieve more ‘print’ from their rolls of labels. Since there is no plastic backing on the linerless label, there is less plastic waste to be disposed of. So, additional disposal containers are not required. On the whole, this helps kitchens optimise label printing, and reduces waste from the entire labelling process.

Another key point is that these printers can be configured and aligned with restaurant front of house, back of house and wider back-end management systems. This is key as it helps ensure that systems are printing and recording accurate data – all of which informs the kitchen or restaurant operator about the status of their kitchens, assuming they’ve been effectively integrated into wider digital systems correctly, which label suppliers should support with. Finally, as you’d expect, paper, adhesives and inks used within appropriate label solutions comply with various food safety regulations too.

CONCLUSION

The European Commission says that there are around 600 million cases of foodborne illnesses yearly. Eurostat data reports that European citizens collectively waste around 59 million tonnes of food yearly, saying 54% comes from households and the other 46% from supply chains. Additionally, the UK charity Waste and Resources Action Programme (WRAP) estimated in 2021 that total UK food waste came to 10.7 million tonnes. The most waste, by weight, comes from households (60%), farms (15%), manufacturing (13%) hospitality and food service (10%) and retail (2%).

While professional kitchens face numerous challenges -- including mental health pressures and running businesses profitably -- they need to ensure that they are meeting the various food hygiene and waste management regulations on the market today, and demonstrate that they have the right technologies and processes in place to help reduce waste and improve hygiene. With that in mind, printed linerless labels provide kitchens a modern, accurate, eco-friendly food labelling and traceability solution that enables them to meet these requirements and regulatory commitments.

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

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

Get TheMusicLicence

Diners Eating Earlier As 6.12pm Is The New 8pm

A new report reveals that the average preferred start time for a dinner reservation is now 6.12pm, as the post-Covid trend for going out earlier gains momentum.

The report, GO Technology: Why 6.12pm is the new 8pm, produced by leading hospitality technology provider Zonal in partnership with CGA by NIQ, shows that just 2% of bookings in the UK are now for after 9pm.

The survey, of 5,000 British adults, also shows that while in 2024 46% of all bookings were for times between 12pm and 6pm, in the first quarter of 2025, this rose to 48%.

WHEN ASKED WHAT IS DRIVING CONSUMERS TO GO OUT EARLIER, 37% SAID IT IS DUE TO CONVENIENCE, OVERLAPPING WITH OTHER MOTIVATIONS SUCH AS:

• Ease of booking (22%)

• Shorter waiting times (16%)

• Better public transport options (18%)

Perhaps surprisingly, the drive towards earlier visits is being driven by younger consumers, with 22% of 18to 34-year-olds going out earlier than they were a year ago (up by 3%). However, there is also a shift for older demographics, with 11% of 35- to 54-year-olds bracket also choosing to go out earlier compared to 2024

(+5%), representing the biggest change across all age groups. As consumers are tending to go out earlier, the survey shows that technology has an ever-more important role to be convenient for consumers.

Over a quarter of consumers say the ability to book in advance (29%) and pay quickly (28%) via tech could enhance their visit. Another notable benefit is the ability to see how busy a venue is (27%) — particularly appealing for those going out earlier in order to avoid long queues or waiting times.

Tim Chapman, Chief Commercial Officer, Zonal said: “This emerging behavioural trend is having a significant impact on our industry. To meet these changes, operators need to understand the underlying motivators and in doing so they will be better equipped to make the operational changes, experiences and offers needed to give consumers what they want and to make the most of the opportunity.”

Karl Chessell, CGA Business Unit Director – Hospitality Operators and Food, EMEA added: “The movement towards earlier meals and drinks is reshaping the landscape of hospitality. As our GO Technology research shows, traditional daypart boundaries have blurred, and consumers are no longer rooting their occasions in set times of day. This is creating new headaches for some operators, but for those who can flex the offer there are sizeable opportunities too. There’s certain to be more change in timings, and tracking the very latest needs of consumers from morning to night will be crucial.”

Nestlé Professional® Crowns 2025 Toque d’Or® Champions

Nestlé Professional has announced the winners of the 37th edition of its prestigious hospitality competition Toque d’Or. Thomas Brassington from Loughborough College has been crowned backof-house (BOH) champion and Katie Blundell from Hugh Baird College has taken the front-of-house (FOH) title, after an actionpacked Grand Finals Week (11-15 May).

Each winning college has been awarded an additional £1,000 in prize funds as part of the £21,200 grant provided by the Savoy Educational Trust, which has been rewarded to all colleges who participated in this year’s National Heats and Grand Finals.

This year’s competition also marks the introduction of the Nestlé Professional ‘Green Spatula’ Award. An accolade set up by the foodservice team at Nestlé, in partnership with The World Association of Chefs’ Societies (Worldchefs), to recognise one BOH and one FOH finalist for showcasing exceptional levels of commitment to sustainability and environmental practices. Serin Hassan from Westminster Kingsway College scooped the special BOH prize for recognising the importance of sustainability in their ingredient choices and cooking methods, while Victoria Royer from Coleg Cambria took the FOH award for showcasing an exceptional understanding of sustainability’s role within the hospitality industry.

Grand Finals Week started with a trip to Nestlé’s partner farm in Suffolk where finalists explored regenerative agriculture with Nestlé’s community lead, Robin Sundaram. The group then headed to the neighbouring, picturesque Wyken Vineyards for a tantalising challenge. BOH competitors learned how to create hand-stretched pizza with Pizza Pilgrims, while FOH finalists took a tour of the vineyard to hear all about the wine making process. Each competitor put their learnings to the test by serving an irresistible lunch pairing of pizza and wine to community guests.

A key highlight of the week was a bespoke NHS culinary challenge held at London’s St Bartholomew’s Hospital, where finalists served a grab-and-go style lunch to more than 100 frontline staff. BOH competitors prepared a delicious soup with freshly-baked bread and FOH finalists paired the food with a beverage of their choice. A talk, led by Mel Crawford, associate director of Patient Catering & Food Service at Barts Health Trust, showcased the vital role food and drink plays in contributing to patient and staff wellbeing, as well as the breadth of roles available in NHS catering.

The next day a pub menu challenge with Greene King saw BOH finalists create and cost a seasonal starter, main and dessert for a mock Chef & Brewer Autumn/Winter menu. This was followed by taste tests on curries and brownies designed to test the chefs’ palates, creativity and know-how. The six FOH competitors visited The Alchemist in London for a cocktail and mocktail masterclass, tapping into the latest mixology trends. Both groups heard from Only A Pavement Away, a charity which supports people struggling to

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.”

work by finding them jobs within hospitality, such as those facing homelessness, prison leavers and veterans.

The week culminated with a private dinner at Adam Handling’s Michelin-starred Frog in Covent Garden and the prestigious Fine Dining Challenge, which took place at CORD by Le Cordon Bleu. Paired into six teams of two, the finalists created and served a three-course sustainable menu with matching English wines to the judges.

Adam Handling MBE said: “It was such a privilege to be part of Toque d’Or this year. The energy, the drive, and the commitment these young people showed was seriously impressive. Competitions like this are where careers are made and I have no doubt we’ll be seeing many of them doing amazing things in the years to come.”

George Hersey added: “Watching the students grow over the course of this competition has been inspiring. From their attention to detail and overall knowledge to their enthusiasm and execution, they’ve all blown me away with their performance. They really embraced the challenges and showed that hospitality can make a real difference to communities, to sustainability, and to people’s lives. This competition is proof of just how powerful hospitality is and I hope the finalists can all use this experience to inspire others.”

Katya Simmons, managing director of Nestlé Professional UK&I, said: “Every year Toque d’Or raises the bar, and 2025 is no exception. Our final 12 showcased their talent and creativity but also a real understanding of the issues shaping the future of our industry, from sustainability to community impact.

“We’re immensely proud to support the next generation of hospitality professionals, working hand-in-hand with industry partners to give students meaningful, real-life experience. Seeing their passion during Finals Week in such a high-pressure environment has been truly inspiring. A heartfelt thank you to everyone who helped make this year’s competition another success, and huge congratulations to our brilliant winners Thomas and Katie.”

Thomas Brassington, BOH Winner said: “This means a lot to me, it’s the first competition I’ve done by myself. I’ve loved the whole experience, it’s been outstanding and I’m looking forward to the winner’s trip in Italy.”

Katie Blundell, FOH Winner said: “It means everything to me, not just winning but the opportunity to improve my skills and learn things I didn’t know I was capable of doing.”

This year’s winners, Thomas and Katie, are now set to embark on an extraordinary culinary trip to Italy next month. The duo will have the unique opportunity to explore Italian cuisine, taste regional specialities and immerse themselves in the country’s renowned gastronomy and culinary traditions.

“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

UKHospitality’s Kate Nicholls OBE Promoted To Chair As Allen Simpson Becomes CEO

UKHospitality has announced that current CEO, Kate Nicholls OBE, is to step up to the new role of Chair, while current Deputy CEO, Allen Simpson, will transition to CEO. At the same time, current nonexecutive chairman, Steve Cassidy, will move to become President.

The move will enable Nicholls and Simpson to deliver a new, bolder strategy for the organisation as it looks to turbocharge further growth and deliver even more for members and the wider sector.

The new structure follows an extraordinary period of growth since the organisation was formed – in which time the UKHospitality team became widely-recognised as the go-to voice for the broad hospitality sector by government and the media, alike.

The details of the enhanced strategy will be announced in the coming months. It will build on those achievements to date and will continue to deliver policy change, while growing the organisation’s operational capacity in areas such as skills, as demonstrated by the recent launch of the Sector-based Work Academy Programmes (SWAPS) scheme, working with the Government to train new starters in the sector, in 26 regions.

Nicholls will be the organisation’s first paid and full-time Chair. She will build on her work as a leading advocate and ambassador for the sector. This natural next step reflects the increased size and scope of the organisation and her position as a champion of the sector and its leading voice with successive governments. The changes will allow her to devote even more time to championing the sector in both the political and media landscapes, and deepen Government engagement and understanding of the sector and its challenges.

The day-to-day leadership of UKHospitality will pass to Allen Simpson in his new role as CEO. He brings a wealth of experience across tourism and leisure and expertise in global investment and economic policy. The move follows 18 months as Deputy CEO, in which time he has led on ESG and conceived and delivered the Social Productivity Index, to highlight the sector’s worth to people and communities across the UK.

In their new roles, this hugely-experienced duo will continue to propel the sector and organisation forward

and drive positive change for the sector.

Steve Cassidy, President of UKHospitality, said: “UKHospitality has grown incredibly over the last few years in terms of membership, influence and impact. Having both a dedicated, full-time Chair and a CEO in place, UKHospitality can become even bigger and better, and go further, faster. Kate has transformed the organisation into a formidable force for the good for the sector, most notably during the worst crisis the industry has ever faced – Covid. Together, Kate and Allen, will continue to champion the industry and drive change for the benefit of our members and the economy of the UK.”

Kate Nicholls OBE, Chair of UKHospitality, said: “This new chapter reflects the impact, status and ambition of UKHospitality, which continues to be the vital voice for our broad and important sector. We have established strong and effective influence for the country’s fourth largest economic sector and have a seat at the highest table alongside other core business groups on the macro-economic issues of today.

“Together we will work alongside Government on some of the most pressing developmental policies for this country and its key industries. Top of my list is to ensure Government continues to listen to our calls for sector support, following the £3.4bn of costs that hit us in April, root and branch reform of the business rates system, as well as building longer-term momentum for the compelling rationale for creating a dedicated VAT rate for hospitality.

“I look forward to working ever-more closely in partnership with Allen as our team delivers a new and emboldened strategy, and maximum positive change for our sector.”

Allen Simpson, CEO of UKHospitality, said: “I’m excited to step up to CEO and to have the opportunity to build further on the team’s significant body of work for this crucial industry, continuing Kate’s momentum. My focus will be to drive growth, services and a platform for success, for – and with – our members. The economic context is shifting fast, and as a sector we need to take greater control of our own destiny.”

Fundraising For Pedalling To Pubs Exceeds A Record-Breaking £100k

The fundraising total for Pedalling To Pubs 2025 has exceeded a record-breaking total of £100k, days after hospitality industry leaders crossed the finish line of their 220km sponsored bike ride across the Lake District.

From 5 – 7 June, the 60 intrepid riders cycled from Penrith to Cockermouth to Carlise and back to raise vital funds for leading hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away – with real grit and determination shown by each and every rider

With the fundraising total now standing at over £100k, Pedalling To Pubs 2025 has surpassed last year’s record of £85k.

This year’s headline sponsor was Polaris Elements, with the ride also supported by Thatchers Cider, Lucky Saint, and partners BII. The funds raised are vital for allowing both charities to support people entering, currently employed in, or leaving the hospitality sector.

Steve Alton, Lead Rider and CEO at the BII, said: “This year’s ride was very challenging with steep, rolling hills and torrential rain, but seeing the fundraising total exceed a phenomenal £100k makes it all worth it!

Thank you to everyone who took part and to everyone who has donated – your incredible support allows these two charities to continue helping people in the hospitality industry who need it most. It’s not too late to contribute, so if you are able, we would be beyond grateful for any further donations.”

Chris Welham, CEO of the LTC, said: “Completing this year’s Pedalling To Pubs felt indescribable, but seeing the fundraising total surpass £100k is on another level. On behalf of the LTC, I want to thank everyone who has supported this year’s ride. The funds enable us to continue providing vital health and wellbeing support, practical advice, and financial assistance for people in the licensed hospitality community.”

Greg Mangham, Founder and voluntary CEO of Only A Pavement Away, said: “We’re so incredibly proud of each and every one of the inspirational industry leaders who crossed the finish line in the Lake District, and want to thank everyone who contributed to this spectacular fundraising total of over £100k. The funds will allow us to continue building brighter futures, giving those wanting to rebuild their lives a pathway into long-term, stable employment within hospitality.”

The Sisterhood Takes Over To Celebrate A Summer Of Women’s Sport

This summer Leeds and Manchester sports bar The Brotherhood of Pursuits and Pastimes is putting the spotlight firmly on women’s sport as the country gears up to support the Lionesses and the Women’s England Rugby World cup team.

Throughout July, August and September the popular venue will once again rebrand as The Sisterhood, becoming the beating heart of both tournaments as the England team head to Switzerland to defend their title and England prepares to host the Women’s Rugby World Cup.

Building on the success of the powerful rebrand, which was first created during the Women’s Euros 2022, The Sisterhood returns with even more for the women’s sports community with a programme that’s louder and more inclusive than ever before.

Sponsored by Heineken, The Sisterhood campaign champions women in sport with a bold, community-first approach that engages local women’s football and rugby clubs, celebrates representation and supports equality in the game.

For the Euros 2025 The Sisterhood will go beyond the screens to create a live, immersive experience rooted in unity from the first whistle to the final goal.

Customers can expect an electric matchday experience with both venues decked out with Sisterhood England bunting and every Lioness match celebrated with table favours and special goodies for fans. Plus, there’ll be a free pint of Heineken for every single customer when the first England goal is scored in the tournament.

There’ll also be food and drink promotions, confetti cannons to celebrate those all-important goals and live drummers and saxophone players to turn the pre- and post-match build-up into a high-energy celebration. Throughout August and September all eyes will be on the women’s Rugby World Cup, which has been expanded to include 16 teams and will be hosted across eight venues and cities throughout England.

Fans can expect the same unbeatable atmosphere and fun throughout the tournament, with plenty of surprises and celebrations planned to make every match one to remember.

The Brotherhood director and founder, Seema Dhiman, said: “The Sisterhood is more than a name change, it’s a statement of solidarity, celebration, and support for women in sport.

We hope to engage local communities, particularly women’s football and rugby clubs, and promote greater inclusivity and representation in the game.”

Whether you’re a lifelong supporter or a new fan of the Lionesses or women’s rugby, The Sisterhood promises to create a space this summer where the whole community comes together to celebrate the incredible future of women’s sport.

Seema added: “It’s going to be more than watching a game, it promises to be an immersive experience that brings people together in full voice setting the tone for two tournaments the nation won’t forget and, fingers crossed, triumph for England in both!”

The campaign will also support Her Game Too, a charity championing gender inclusivity in sport, amplifying the voices of women and girls across the football community.

Her Game Too CEO and founder, Caz May, said: “This summer belongs to women’s sport, and we’re absolutely thrilled to see The Brotherhood rebrand again as The Sisterhood. It is one of the only venues in the UK championing women’s sport in such a bold and meaningful way promoting inclusivity, and community, which reflects exactly what Her Game Too stands for.

“Initiatives like this not only create incredible atmospheres for fans but also help push the conversation forward about equality in sport. We’re incredibly grateful for the support and proud to be part of a campaign that celebrates women and girls at every level of their game.”

Tax Shock Threatens Fragile Nightlife Recovery

While nightlife venues have sought to adapt to changing consumer behaviour and evolving formats such as experience-led socialising, to some success, the overall numbers of night-time venues – particularly independent – remain drastically below prepandemic levels.

New stats from May’s Night Time Economy Market Monitor paint a picture of a sector far from ready for significant tax and cost rises from the Chancellor’s Autumn Budget, which came into force in April. Evidenced by business and consumer research, the sector is clear that the UK’s nightlife economy – one of the country’s largest cultural industries and employers of young people –continues to face an escalating crisis.

KEY FINDINGS FROM THE SECOND MARKET MONITOR:

• Independent businesses have suffered disproportionately with 15.8% closed since March 2020, compared to 3.2% for managed groups – with a modest 0.9% growth in the past year failing to offset concerningly high closure rates.

• While there was a 5.4% annual increase in nightclub numbers – the first positive figure since 2020 – the sector remains down in numbers by over a third (34%) in total – the equivalent of three closures every week for five years.

• The night time economy (6pm-6am) has grown by a very modest 0.2% year-on-year, but is still 13.6% smaller than pre-pandemic (March 2020).

• Evening economy venues (5pm–11pm) are up 4.9% year-on-year, but remain well below pre-pandemic levels after a 7.7% five-year decline.

Michael Kill, CEO of the NTIA, said:=“While our sector is remarkably resilient – modest figures of growth should not be mistaken for recovery. What we are seeing is the barest flicker of life after five years of nearcollapse. A 5% growth in nightclubs sounds positive – until you remember we’ve lost 34% of them since 2020.”

“The reality is the night time economy remains in a deep crisis of the Government’s doing – most recently by the Autumn Budget. Without urgent intervention, the small signs of resilience we’re seeing now will be put out entirely – and disproportionately so on independent venues deeply cherished by and so valuable to communities.”

“The Government must urgently address structural issues—from public transport and safety to the additional tax burdens introduced this April. Appetite for meaningful, shared cultural and social experiences is strong. It’s up to policymakers and industry leaders alike to ensure the infrastructure exists to support it.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA at CGA by NIQ, said: “These numbers show how hard businesses in late-night hospitality have worked to build back from the turmoil of COVID-19. They have also adapted very well to consumers’ changing leisure needs and are shaping a new and dynamic night time economy. However, extra costs and ongoing inflation, alongside hesitant consumers spending, means

many businesses’ cash reserves are rapidly being depleted. Urgent and targeted action is needed to tackle this jeopardy and ensure hospitality can help kickstart an economic revival.”

INDUSTRY FLASH SURVEY – GROWING FEARS FOR JOBS AND SURVIVAL

Underpinning NTIA’s words are a flash survey of over 500 nightlife businesses revealing:

• Over 90% have already cut or plan to cut staff, hours or essential investments.

• 40% expect to close within six months post-April without urgent financial support.

YOUNG PEOPLE’S CONCERNS

Further, an April nationwide survey of 2,000 18–30-year-olds by Obsurvant highlights threats to the night-time economy’s viability:

• 71% cite poor transport as a barrier to attending late-night events.

• 55% report safety concerns, including drink spiking, deterring them from going out.

• Nearly 60% say there’s less pressure to drink alcohol – reflecting changing social habits and increased competition for consumer leisure time.

WHAT NIGHTLIFE NEEDS

While May’s Night Time Economy Market Monitor paints a nuanced picture, suggesting stabilisation and innovation are returning vibrancy to nightlife – increased costs (NTIA estimates averages between £35,000£100,000 per annum), public safety, infrastructure and regulatory challenges present clear downward pressures on volatile and fragile consumer spending and late-night trading.

The NTIA urges policymakers to recognise the night time economy as a critical pillar of the UK’s social, cultural, and economic fabric – and to work collaboratively with the industry to ensure its future.

The NTIA are clear that this is not a time for complacency, and its resilience has a breaking point fast approaching, underpinned by irrefutable evidence. As such the NTIA calls clearly for the Government to act or face UK nightlife’s irreversible slide into extinction.

THE NTIA AND SECTOR PARTNERS CONTINUE TO CALL FOR IMMEDIATE SUPPORT AROUND:

• VAT reduction for hospitality and events.

• Relief on business rates, National Insurance and energy costs.

• Investment in late-night transport and public safety.

• Formal recognition of the night time economy as a vital economic and cultural sector in national policy.

Britain’s Hospitality Sector Set To Save £3 Million Under New Scheme

Pubs, cafes, restaurants and hotels across the UK will have lower energy bills thanks to a new emissions cutting trial as part of the government’s Plan for Change.

Over 600 small and medium sized hospitality businesses will receive free energy and carbon reduction assessments to cut energy costs, support productivity and boost growth.

Funded by the government and delivered by Zero Carbon Services, one of the UK’s leading net-zero advisers for the hospitality sector, the trial is expected to save businesses over £3 million. This will help pubs and restaurants to keep more money in their pockets – while allowing them to invest in jobs and continue to be the hubs of communities.

Minister for Industry Sarah Jones said: “Pubs, restaurants and cafes are a cornerstone for communities across the country, with the hospitality sector employing millions of people and contributing billions to the economy.”

“By providing business owners with expert advice to cut bills and reduce emissions, this will help them keep more money in their pockets to grow their business, employ local people and continue to serve your pint of lager or fish and chips.”

Zero Carbon Services CEO Mark Chapman said: “Climate change is already impacting hospitality with extreme weather events reducing sales and increasing food supply costs. Combined with other cost increases, there has never been a more important time to both recover lost profits and take credible action on reducing carbon emissions, the key cause of climate change.”

“We’ve already helped thousands of UK pubs, restaurants and hotels, to cut carbon and costs and thanks to this scheme, we can now offer that support for free to even more independent businesses.”

“Most venues have opportunities to save energy, food and money without realising it. By combining smart data with one-to-one coaching, we help operators take simple, practical steps to reduce waste, lower emissions, and improve day-to-day efficiency. It’s about making small changes that add up — cutting waste, protecting profits and building a stronger, more resilient sector.”

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality businesses have already made great strides to reduce their emissions but are keen to go further and faster in order to save costs and become more sus-

tainable.”

“We’re pleased to support this new trial that can help businesses further cut their emissions, and we’re looking forward to working with the government and Zero Carbon Services on its rollout.”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “This initiative is welcome and will give valuable insights into the ways the sector can become more energy efficient which could help to cut down on energy bills.”

“This is no small sum and we’re pleased that government has acted on our calls to support the sector through boosting funding to undertake this kind of work.”

Steve Alton, CEO of British Institute of Innkeeping, said: “Running a lean, sustainable pub business is vital for operators across the UK. We have supported our members with their carbon measurement and reduction over the past 2 years as part of our Sustainability Champions programme, so we are delighted that Zero Carbon Services can now offer more support via free assessments and coaching to over 600 operators.”

The hospitality sector is largely made up of SMEs and supports 3.5 million jobs, while contributing £93 billion to the UK economy.

The scheme will support businesses to make cost effective changes such as fixing insulation gaps, upgrading to low energy lighting or tweaking heating settings that will add up to significant savings over the year.

A recent report from the Federation of Small Businesses found that 64% of small businesses believe sustainability should be a high priority for the government, but only 26% of small businesses believe they have the appropriate knowledge to transition their business to net zero.

The Zero Carbon Services Hospitality trial will help hospitality businesses by putting business owners in direct contact with the expertise of trusted energy and sustainability advisers.

The launch of the trial comes ahead of the government’s modern Industrial Strategy, which will turbocharge growth in the UK’s key sectors including clean energy. Meanwhile, a renewed Industrial Decarbonisation Strategy will set the strategic direction for the government’s approach to working with industry towards a

Beer Day Britain 2025 – Cheers To Beer!

Pubs and bars throughout the UK are looking ahead to 15 June, as Beer Day Britain the UK’s annual national beer day takes place on June 15th 2025 (and in Northern Ireland as Beer Day Northern Ireland).

This year is the event’s 10th anniversary – which, appropriately for beer, is the Tin Anniversary.

Father’s Day falls on Beer Day Britain this year with additional pub visits expected to increase and drive bumper beer sales on June 15th.

This year also marks the 810th anniversary of the sealing of Magna Carta. Beer Day Britain shares the date with Magna Carta because ale is mentioned in Clause 35. ‘Let there be throughout our kingdom a single measure for wine and a single measure for ale…’

Each year the focus of Beer Day Britain is the National Cheers To Beer toast at 7pm. This simple activity is

not only marked across the UK but by beer drinkers around the world who participate each year. The hashtag #cheerstobeer always trends on social media.

Not everyone can get out to a pub or taproom – especially people who live in care homes – so Beer Day Britain instigator Jane Peyton encourages breweries to adopt a care home in their area and take the pub to them by donating beer so they can celebrate national beer day and join the Cheers To Beer.

Jane Peyton said, ‘Beer has a supernatural ability to unite people and get the party started. Beer is Britain’s national alcoholic drink so you could say that every day is beer day but June 15th is an extra special day and one to bring the nation together to say Cheers To Beer.’

For more information please visit www.BeerDayBritain.co.uk or on social media –@BeerDayBritain on Facebook, Instagram, and Twitter/X.

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!

Beyond the Big Red: Fresh BBQ Wine Pairings from Lanchester Wines

When it comes to BBQs, the default wine choice is often a big, bold red. But when it comes to outdoor dining, the warmer weather calls for wines with freshness, versatility and broad appeal. At Lanchester Wines, we’ve selected three unique wines from our range that offer a refreshing take on classic BBQ pairings.

LEESE-FITCH OLD VINE ZINFANDEL (CALIFORNIA, USA)

This smooth, fruit-driven Zinfandel offers ripe berry notes and a hint of spice, making it a superb match for sticky BBQ ribs, glazed sausages or grilled vegetable skewers. With supple tannins and balanced acidity, it brings depth without overwhelming the plate.

SEAGLASS CHARDONNAY (CALIFORNIA, USA)

Crisp and elegant, this Californian Chardonnay pairs beautifully with seafood on the grill. Zesty citrus and tropical fruit lift the natural sweetness

of prawns and langoustines, while a whisper of oak adds just enough richness. Its bright acidity keeps things refreshing, a great choice for lighter BBQ dishes.

TREVISANA BIO RABOSO FRIZZANTE (VENETO, ITALY)

This organic sparkling red from northern Italy is a real conversation starter. Lightly fizzy with vibrant cherry and red berry flavours, Trevisana Bio Raboso Frizzante is fantastic served chilled alongside charcuterie, grilled pork or balsamic-glazed vegetables. It’s a bright, playful wine that adds flair to any summer menu.

By moving beyond the obvious pairings, your BBQ wine list can bring real excitement to outdoor service, while offering guests something genuinely memorable.

Discover the full range at www.lanchesterwines.co.uk

Fuller’s Reports Robust Revenue and Profit Growth in Latest Financial Results

Pub and hospitality operator Fuller’s has reported a strong set of full-year results, reflecting steady growth across its portfolio of venues in London and the South East. Covering the 52 weeks to 29 March 2025, the company has demonstrated a resilient performance, despite ongoing industry challenges.

Turnover for the year climbed by 4.8%, reaching £376.3 million, compared to £359.1 million in the previous financial year. Like-forlike sales across the group’s Managed Pubs and Hotels rose by 5.2%, building on a solid prior year.

Pre-tax profits on an adjusted basis saw a notable uplift of 32%, rising from £20.5 million to £27 million.

Chief Executive Simon Emeny described the performance as “an excellent year” for the business. “We’ve maintained strong trading momentum, particularly in our Managed Pubs and Hotels division, which has delivered like-for-like growth of 5.2%,” he commented. “This revenue performance has translated directly into stronger profitability, and our disciplined capital management has contributed to a 40% increase in adjusted earnings per share.”

PERFORMANCE DRIVERS AND INVESTMENT ACTIVITY

Food and drink sales contributed significantly to overall growth, with food revenues rising by 4.8% and drinks sales up 5.3%. Accommodation also performed well, with like-for-like revenue from rooms increasing by 5.4%.

Fuller’s invested £28 million in its estate during the year, undertaking 14 major refurbishment and development projects. Notable schemes included enhancements at The Drayton Court in Ealing and The Head of the River in Oxford, helping to elevate the customer experience and drive footfall. The company also made strategic adjustments to its property portfolio. It completed the disposal of 37

non-core tenanted pubs to Admiral Taverns in an £18.3 million deal, and separately sold The Mad Hatter for £20 million.

On the acquisition front, Fuller’s strengthened its managed estate with the purchase of Lovely Pubs — a collection of seven highquality venues located in Warwickshire and Worcestershire — for £22.5 million. The business also acquired The White Swan in Twickenham, expanding its footprint in west London.

Chief Executive Simon Emeny said: “It has been an excellent year for Fuller’s. We have continued to build on our existing momentum and have delivered strong like for like sales growth in our Managed Pubs and Hotels of 5.2%. We have converted this strong revenue growth into improved profitability with adjusted profit before tax rising by 32% and even more pleasing is that these results, combined with our effective allocation of capital, have delivered impressive adjusted earnings per share growth of 40%.

“We have started the new financial year well with like for like sales in the first 10 weeks of the year rising by 4.2%. We have completed our investment at The Chamberlain in the City of London, one of our largest hotel sites, which reopened in May and we have a number of clear priorities for the year focused on our properties, our people and our customer proposition.

“After 18 years as our Chairman, Michael Turner will be retiring at the AGM on 22 July 2025. Michael has played a leading role in Fuller’s for 47 years – and his contribution cannot be underestimated. He retires with our best wishes and gratitude, and he leaves an incredible legacy.

“Our estate is well invested, predominately freehold, and full of iconic gems in great locations. Our people are dedicated and engaged, and our customers are more resilient to economic turbulence than most. Our financial position is robust and we make sensible decisions for the long-term. I have no doubt that interesting times are ahead and I’m looking forward with confidence and excitement.”

Final Curtain Call for Karen’s Diner in London as Concept Shifts to Pop-Ups

After a two-year run that brought a unique blend of hospitality and theatre to the capital, the final UK-based Karen’s Diner, located on White Lion Street in Islington, is set to close its doors at the end of June.

The venue – operated under franchise – has reached the end of its lease, and the decision has been made not to renew, marking the end of the diner’s physical presence in the UK hospitality landscape. Known for its irreverent and intentionally rude service style, the concept gained viral popularity on social media, particularly TikTok, where clips of the confrontational yet comedic customer interactions amassed millions of views.

The brand, originally launched in Sydney in 2021 by Australian events company Viral Ventures Global, made its UK debut in 2022 with openings in Sheffield, Manchester, and Birmingham, followed by rapid expansion into London, Barnet and Brighton.

In a statement, representatives of the London franchise acknowledged the operational complexities behind the scenes: “Running a hospitality venue that doubles as live performance space has its challenges – and in today’s trading environment, those challenges have only increased. Balancing rising fixed costs such as business rates and staffing with theatrical production isn’t sustainable under the current model.”

Karen’s Diner’s approach was always meant to be immersive and theatrical, with staff performing in character to provide a tongue-in-cheek, deliberately abrasive experience. While popular with a niche audience seeking a novelty dining experience, maintaining consistent footfall and managing costs in high-rent urban locations has proved difficult.

The decision comes amid the broader financial backdrop of the diner’s former UK parent company, Viral Ventures UK Ltd, having entered liquidation in 2023.

Despite the closures of its fixed-location sites – including a notable early shutdown in Brighton following local enforcement activity – the brand is not disappearing entirely. Karen’s has announced a strategic pivot towards pop-up events and touring experiences across the UK and Ireland. Plans are currently underway to secure new pop-up venues in southern England.

Only one franchise location – in Dublin – is understood to still be trading, although details around its long-term status remain unclear.

A spokesperson for the brand offered thanks to its UK teams: “We’re incredibly grateful to the staff who made every evening an experience – from the front-of-house performers to the back-of-house teams who kept the show going. The format may be evolving, but the spirit of Karen’s lives on.”

Top Female Chefs Join Forces at O2 Arena to Smash the Kitchen Ceiling

The fight for equality in professional kitchens is global—and leading international advocates are coming together in London on June 23 at Cineworld, O2 Arena. World-renowned chefs Asma Khan, Sally Abé, and Chantelle Nicholson headline a powerful evening of food, film, and fierce conversation at the UK premiere of the award-winning documentary ‘A Fine Line’. The screening, hosted by US-based nonprofit MAPP (Mentorship, Advocacy, Purpose and Power) in partnership with Women in the Food Industry, Les Dames d’Escoffier London, and Brand Archery, follows months of momentum sparked by an open letter from 70 top female chefs in the UK calling out the persistent sexism in hospitality.

“Whether we’re talking about women in culinary and hospitality leadership in the US or the UK, women make up significantly more than 50% of entry and mid-level positions yet in ownership and leadership the numbers plummet to less than 7%. So, we’re uniting across continents and kitchens to work together to create huge systematic change knocking down barriers,” said Joanna James, both the filmmaker and founder of the US based non-profit MAPP, to empower women in culinary and hospitality leadership through Mentorship, Advocacy, Purpose and the Power of Community.

A GLOBAL CALL TO ACTION FROM THE HEART OF LONDON

The evening kicks off with a wine and canapé reception, followed by the UK premiere of A Fine Line—a bold, honest look at gender inequality in the culinary world featuring powerhouse chefs Dominique Crenn,

Elena Arzak, Mashama Bailey, and more.

After the screening, the conversation heats up with a panel discussion led by London’s most inspiring chefs, including:

Sally Abé – Head of Food at The Bull Charlbury and author of A Woman’s Place is in the Kitchen ASMA KHAN – FOUNDER OF DARJEELING EXPRESS

Chantelle Nicholson – Chef/Owner of Michelin Green Star restaurant Apricity

“We are delighted to be working with MAPP to bring together inspiring culinary leaders from both the UK and the US.” said Mex Ibrahim, co-founder of Women In The Food Industry. “We jumped at the chance to connect women over great food, wine, a fantastic film and show our common challenges with the hope of creating an impactful evening which will resonate with our community long after the closing credits.”

The event will also spotlight visiting US chef Kiran Verma, a 2023 James Beard Award semi-finalist, who will be cooking in collaboration with Chef Dipna Anand of new gastropub Brilliant Gastro in Southall. Verma will also meet with chef and culinary educator Anjula Devi, underlining the transatlantic spirit of mentorship and connection.

“We are on a mission to inspire, advance and support women in food, drink and hospitality in the UK and internationally and partnering with MAPP is a fantastic opportunity to shine a light on women’s impact in our industries” said Kate Howell, 3rd Vice President of Les Dames d’Escoffier International and board member of its London Chapter.

WHAT’S NEXT? ADVOCACY ON BOTH SIDES OF THE ATLANTIC

Following the London event, MAPP will take the conversation to Capitol Hill in Washington DC, where nearly 200 chefs, hospitality leaders, and lawmakers will push for women-led policies like paid family leave and affordable childcare—essential tools for small businesses and working women to thrive.

In just five years, MAPP has reached half a million hospitality professionals through its global programming— from mentorship and externships to educational toolkits and advocacy resources.

Daish’s Holidays Raises Over £45,000 For Leading Gynae Cancer Charity The Eve Appeal

Daish’s Holidays, a UK based family-owned coach holiday provider, has raised £45,901.11 for its 2024/2025 charity partner The Eve Appeal, the UK’s leading charity funding research and raising awareness of gynaecological cancers.

The impressive total is the result of a 12-month fundraising campaign that included an overnight trek up and down Mount Snowdon, the highest peak in England and Wales, for three team members from the company’s Bournemouth head office, and guest contributions staying one of Daish’s 12 hotels in England and Wales. The funds raised will directly support The Eve Appeal’s work, helping to fund lifesaving research into the prevention and earlier diagnosis of the five gynaecological cancers, raise awareness of the signs and symptoms, and run a free and confidential nurse-information line called Ask Eve.

Paul Harper, commercial director at Daish’s Holidays, said: “In December 2023 we sadly lost Daish’s company founder Mrs Jeanne Wilson, following her brave battle with cancer. We chose The Eve Appeal as our charity partner for 2024/2025 as a tribute to Mrs Wilson and to support the charity in its tremendous

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.

efforts in early detection and prevention of gynaecological cancers.

“We’re incredibly proud of the effort our team and guests have made to support such an important cause, raising such an incredible amount.”

Athena Lamnisos, CEO of The Eve Appeal, added: “We are incredibly grateful to Daish’s Holidays for its fantastic support over the past year, raising an amazing £45,000 for The Eve Appeal. From taking on the Snowdon at Night trek, to fundraising activities and guest contributions, it’s just been the most incredible effort from the whole team. Every pound raised will go towards helping save lives by preventing and earlier detecting gynaecological cancers. Having Daish’s by our side supporting that goal has been truly fantastic and is a wonderful legacy in memory of their founder, Mrs Wilson.”

Daish’s Holidays is raising money for 12 charities in 2025/2026,

with each hotel selecting a charity partner of its choice. The charities include Guide Dogs UK, The Wave Project, Hospitality Action, Alzheimer’s Society, Wild Heart Animal Sanctuary, MENCAP, Chestnut Tree House Children’s Hospice, Weldmar Hospice, Children with Cancer UK, RNLI, and St David’s Hospice Care.

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

Asma Khan

Mex Ibrahim Joanna James Sally Abe Chantelle Nicholson

Cheers to Great Design: CAMRA Names UK’s Best-Looking Pubs

CAMRA has announced the winners of its Pub Design Awards 2025, celebrating some of the most visually stunning, historically significant and lovingly restored pubs across the UK.

Judged by a panel of experts in design and conservation, the awards are run in collaboration with Historic England and highlight both the importance and vulnerability of pub architecture, from ornate Victorian gin palaces to imaginative contemporary spaces.

This year’s winners range from sensitive restorations of heritage pubs to ambitious new builds and innovative conversions of historic buildings.

Andrew Davison, Chair of the Pub Design Awards judging panel, said: “The Pub Design Awards recognise the highest standards of pub architecture, rewarding artistic flair and painstaking historical conservation. From inviting streetcorner locals to striking medieval coaching inns, there are some stunning pubs in the UK, and the craftmanship involved in making these venues a gorgeous place to enjoy cask beer and real cider or perry should rightfully be applauded. I encourage heritage enthusiasts and pub lovers alike to visit these inspirational buildings.”

Gary Timmins Chair of CAMRA’s Awards Committee added: “This year’s awards are tinged with sadness, as one of our winners, the Python’s Arms, has had to make the heart-breaking decision to close its doors for good. Due to the financial pressures facing all pubs across the UK, the local community has lost what should have been a valuable new social hub for generations to come. Within just a year from being converted into a beautiful pub, this rapid closure should be ringing alarm bells. Real action is needed to support the pub industry, otherwise we will lose many more locals in the near future.”

THE FULL LIST OF PUB DESIGN AWARDS WINNERS ARE:

New Build: given to pubs built in 2024 where the owners have used imagination and flair to create something new and impressive, whilst recognising the traditional qualities of pub hospitality.

WINNER: BOD LICHFIELD, STAFFORDSHIRE

Titanic brewery, Stoke-on-Trent has previously won awards for its conversions of pre-existing buildings, but this is the first time that they have created a building from scratch. Architect and designer Mark Smith of Mark Smith Design has included several trademark bod design elements in an imaginative and stylish fashion. Judges admired the pub’s industrial chic design, which makes use of recycled wood, distressed paintwork, quirky light fittings and exposed ceiling pipes. The judging panel felt the new pub was a great addition to Lichfield’s beer scene.

Historic England Conservation: awarded for work which carefully preserves a pub’s historical architectural features, whilst updating and evolving its facilities to improve the viability of the building, securing it for future generations to enjoy.

WINNER: SWAN, STRATFORD ST MARY, SUFFOLK

The Grade-II listed timber framed pub, believed to date back to the 17th century, has been carefully renovated and conserved by Boudica Inns Ltd, owned by Mark and Sophie Dorber. A glazed conservatory housing a new bar, servery and dining area has been added to the original building, designed by architects KLH of Ipswich. Judges admired how the contemporary design of the large extension, with an exterior finished in steel and glass, made a striking contrast between the older elements of the pub.

Conversion to Pub Use: rewards outstanding conversions of buildings which were originally built for other uses and have now been transformed into a pub. The judges are looking for conversions which bring out the character of the building and re-use historic features to give atmosphere and a pub ambience.

JOINT WINNER: BOROUGH BEER HOUSE, FARNHAM, SURREY

A conversion of the former Bailiff’s Hall in the historic Grade-II listed Town Hall Buildings, dating from 1674. Architects Madins, commissioned by owner Mark Curran, oversaw the conversion of the former dress shop, sensitively retaining existing features, including beamed ceilings, period fireplaces, wood panelling and a herringbone pattern floor. Custom crafted benches have been designed to be in keeping with the historic character of the building.

JOINT WINNER (NOW CLOSED): PYTHON’S ARMS, LYONSHALL, HEREFORDSHIRE

A conversion of a 13th century rural farm building at Penrhos Court, which once housed the Penrhos Brewery owned by Terry Jones of Monty Python fame, owners Mark Bentham and Laura Lane have carried out a thorough renovation of this characterful building. Judges praised the rustic décor noting characterful design touches such as the lobby doorhandle shaped in the form of a python.

Refurbishment: best refurbishment of an existing pub building, ranging from a complete gutting to enhancing the design of what was originally in the pub. Judges are looking for originality and imagination in the way the building is treated.

WINNER: DRUID INN, GORSEDD, WALES

The latest addition to a small group of pubs owned by Pubs Ltd, a company set up by Jerry Brunning of Brunning and Price, and his wife Beth. Acquired in June 2023 after closure by Thwaites Brewery, the Druid reopened in March 2024 after an extensive yet thoughtful renovation. Judges praised the refurbishment noting the pub’s cosy nooks and crannies, a welcoming central bar, comfortable seating, quirky artwork, soft lighting, roaring fireplaces and a private dining room.

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.

The Swan in Stratford St Mary, Suffolk. Photo by Historic England.

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

and

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/

Summer Safety Warning for UK Hospitality Sector as Legionella Risk Surges

As the busy holiday season fast approaches, UK hoteliers, holiday let owners, and B&B operators are being urged to prioritise Legionella risk control as part of their summer readiness plans – following reports that UK cases have reached an all-time high.

Legionnaires’ disease is a potentially fatal lung infection caused by inhaling droplets of water containing Legionella bacteria. It can be found in a range of man-made water systems including taps, showers, air conditioning units, spa pools and hot tubs.

In the most recent government statistics, there were 604 cases of Legionnaires’ disease reported in 2023 across England and Wales – the highest annual figure seen in the UK to date and significantly higher than the 488 reported in 2017. Legionella, the bacteria that causes Legionnaires’ disease, thrives in stagnant water, particularly in temperatures between 20°C and 45°C – common in unused or littleused water systems. The risk is particularly high in hotels, B&Bs and holiday lets that may have been vacant or experienced intermittent use during off-season. According to statistics, global hotel inoccupancy rates were as high as 32% in May 2024.2

With this, Hydrosense, the UK’s leading authority in rapid Legionella testing technology, is urging the sector to pay due diligence to increasing Legionella risk – especially the effects of dormant water systems – as an absolute safety priority in preparing for peak season.

“As bookings ramp up for the busy summer season, it’s crucial that hoteliers, holiday let owners and the like don’t overlook the importance of ensuring a robust approach to water safety,” said Greg Rankin, CEO at Hydrosense. “Legionella bacteria

Better Hygiene, For Better Business

Hygiene should be a top priority for all businesses, especially those that regularly host and feed the public. But in many cases, and particularly for larger hospitality settings, achieving good hygiene efficiently can seem like a struggle. Settings can have many washrooms, and multiple systems can be difficult to maintain. For restaurant owners, it may not be apparent that hygiene maintenance and stocking of hygiene products throughout the facility can often be as complex as food operations, and equally as important to maintain. Without the appropriate protocols in place, catering settings run the risk of reputational damage and fines. It is, therefore, crucial for operators to invest in the most up-to-date systems to maintain and attract customers and boost environmental credentials.

EFFICIENT HYGIENE, FOR BETTER BUSINESS

Clean front-of-house and washroom facilities should be a top priority to encourage repeat visits and maintain guest satisfaction. But in many cases, the number of washrooms in a facility can pose a challenge, so it’s no surprise 71% of cleaners wish their washrooms were easier to restock1.

The key here is to reduce the refill frequency. By using solutions such as the Tork Xpress® Multifold Hand Towel System, caterers can free up staff time and improve the guest experience. In fact, the system means you can serve twice the number of guests before needing to refill.2

WORKFLOW PRACTICES MATTER

In a busy catering environment, staff often must perform various roles, such as taking orders, serving food

can build up quickly in stagnant or underused systems, especially during warmer months – creating the perfect conditions for bacteria to grow. Taking action now – flushing systems, checking temperatures, carrying out risk assessments to incorporate rapid Legionella testing, can make a big difference in keeping guests safe and properties compliant.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to Legionella including hoteliers, B&Bs, holiday let owners and managers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrosense asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.“The reality is that Legionella cases in the UK are rising at unprecedented rates. As with most health risks, prevention is far easier – and far less costly – than dealing with an outbreak and becoming another statistic. Incorporating rapid Legionella testing into their peak season preparations empowers hospitality operators to minimise potential exposure, gain peace of mind, and preserve their reputation with every stay."

Unlike conventional culture-based methods which can take days, modern rapid Legionella testing solutions can deliver results within minutes. With real-time data to assess contamination levels, users are able to implement corrective measures quickly should a risk arise, ensure compliance with health and safety regulations and provide peace of mind for the customer - especially in high-turnover environments like hotels, B&Bs, and holiday lets.

For further information please visit: https://hydrosense-legionella.com/

and drinks, and welcoming guests. As a result, cleaning can fall down the priority list for many as staff struggle to juggle tasks and instead, understandably, prioritise customer-facing requests. Ensuring your facility has the efficient cleaning systems in operation allows staff to target their cleaning efforts to areas that matter, freeing up time to do what they do best: provide a welcoming and warm environment to guests.

To help educate restaurateurs on improving cleaning practices, Tork Workflow™ for Restaurants is an expert consultation designed to reduce interruptions, increase efficiency and maintain a hygienic environment across all aspects of a restaurant’s operation. In fact, over three-quarters of kitchen staff would be happier if their workplace were more organised.3 Training staff on the most up-to-date cleaning practices is one of the most important responsibilities for a manager, to ensure everyone takes responsibility for hygiene.

Prioritising hygiene isn't just about cleanliness—it's about protecting your business, your staff, and your customers. By investing in efficient systems and smart workflows, hospitality businesses can create safer, more welcoming environments that keep guests coming back. torkglobal.com/gb/en/foodservice 1

Why Front-of-House Teams Are Ditching Spray Bottles for Ready-to-Use Wipes

In today’s hospitality landscape, first impressions count. Guests expect visible cleanliness, quick turnarounds, and seamless service. For front-of-house teams, traditional spray-and-cloth methods just can’t keep up. That’s why many are switching to ready-to-use sanitising wipes, and not looking back.

Reusable cloths, even when laundered regularly, can harbour bacteria and spread germs. During busy service, it’s easy to lose track of what’s been sanitised. Ready-to-use wipes remove that uncertainty. Each one is fresh, pre-dosed with the right amount of solution, and disposed of after use, minimising crosscontamination and boosting hygiene confidence. They also save time. Whether you're resetting tables, wiping menus, or cleaning card machines, wipes are faster and more convenient. No need to juggle bottles and cloths, just grab, wipe, and go. It’s efficient, consistent, and ideal for highpressure environments.

Introducing Sani Professional – The No.1 Foodservice Wipe Brand And when it comes to sustainability, there’s no need to compromise. Innovations like Protect 360° biodegradable sanitising wipes are 100% plastic-free, plant-based, and packaged in recyclable materials, helping venues stay green while staying clean.

T: +44 (0) 8081 697 945

pdi-intl.com

hello@sanipro-intl.com

“These wipes are thicker, more effective, and even gentle on my skin. No smears, no irritation, and perfect for quick cleans during events when time’s tight,” says Debbi Scobell, Hospitality & Events Coordinator at Forest Green Rovers, the greenest football club in the world.

In a sector where hygiene and perception go hand in hand, ready-to-use wipes help teams deliver visible, effective cleaning, quickly and responsibly.

Request your FREE samples today!

�� samples@sanipro-intl.com

PDI EMEA Ltd

A: Pywell Road, Willowbrook East Industrial Estate, Corby NN17 5XJ, UK

Focus On Blue Seal's New Induction Technology Kitchen Equipment and Fit Out

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

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

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

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

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

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for

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

commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

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

David Chesshire

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

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.

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.

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-

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

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

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

Visit home.liebherr.com for further information.

Make Bread Slicing a Cinch with MHS

Bread cutting machine specialist MHS

Schneidetechnik brings over 30 years of cutting technology expertise to the hospitality sector, offering self-service, professional, and production bread slicers. Now available exclusively in the UK and Ireland through bakery equipment specialist EPP, MHS machines deliver exceptional performance, reliability, and return on investment, making them an ideal choice for the fast-paced demands of catering environments.

With slicing speeds of up to 220 slices per minute, MHS slicers are built for efficiency. Slice thickness can be adjusted in 1mm increments, down to as thin as 4mm, enabling caterers to create elegant finger sandwiches, thinly sliced rye, artisan sourdough, twicetoasted melba slices, and more. Whether it’s breakfast service, afternoon tea, or buffet prep, MHS machines help caterers deliver consistent, professional results.

“Busy restaurants, hotels, and catering businesses need efficient, reliable, and durable solutions that can

perform time after time,” says Steve Merritt, managing director of EPP, exclusive distributor of MHS in the UK and Ireland. “MHS provides high-quality slicing technology which allows hospitality workers to quickly, easily, and professionally slice loaves of all sizes, allowing our partners to further automate operations, increase efficiency, and make cost savings.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easyaccess components for quick cleaning, whilst durable blades ensure quiet, efficient operation. Tabletop or floor standing models are available in a range of sizes, able to fit into hospitality spaces as narrow as 60cm.

MHS machines are trusted by industrial and semiindustrial bakeries, bakery chains, hotels, restaurants, and artisan bakeries alike. All equipment is GS safetytested and certified.

MHS

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

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

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

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

The Commercial Benefits Of Investing In A Quality Waste Water Pumping System

To avoid downtime and problems caused by equipment failure, busy commercial kitchens are selecting the DrainMinor and DrainMajor units from Berkshire based Pump Technology Ltd.

These extremely reliable and well proven waste water drainage systems are becoming the sector’s benchmark for good reason. They use a range of Jung Pumpen submersible pumps built in Germany. These are recognised for their ability to handle pumping systems capable of soaking up the typical demand and abuse that is found in this part of the industry. Constant use and the ability to handle the collection of food debris, grease and fats that even with the best upstream grease protection will eventually feed through to the pumping system does not phase this equipment.

For smaller restaurants and coffee shops the additional premium for these properly engineered pumping systems might be questioned, however this will always be outweighed by the fact that avoiding breakdowns and floods (often during busy service times) will be far more cost effective than expensive engineer callouts and loss of income.

The DrainMinor and DrainMajor ranges are available

in single or duty standby pumping configurations. Options such as the mechanical seal version of the DrainMinor 30SL mean that the pump is resilient to the build-up of spent coffee granules and milk skin that is problematic with the common static lip seal designs found on the motor / impeller shaft of more basic small submersible pumps.

Where hot water pumping is required, Pump Technology Ltd offer the DrainMajor 730HES. This is specifically designed to pump very hot waste water - up to 90°C - not just intermittently for short periods, but continuously. This ensures that system reliability and product life for drainage from dishwashers and pasta boilers is considerably enhanced.

The full range consists of the DrainMinor, with two pump options capable of pumping up to 7m head and the DrainMajor, with seven pump options and single or duty standby configurations capable of pumping up to 12m head.

Customers, engineers and installers report that a simple conversation about their drainage needs with the Pump Technology Ltd team has often been invaluable when selecting the correct pumping model which they need to specify and fit for the best ultimate value, reliability and long product life.

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

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