CLH Digital - Issue #269

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April’s Tax And Wage Hikes Leading To “Surge” In Closures

Pubs are closing at their fastest rate since last summer following April’s tax raid, according to new figures.

A series of tax hikes introduced by Chancellor Rachel Reeves in her 2024 Autumn Budget has resulted in the number of pubs declaring insolvency jumping to 67 in April, the highest number since last July when 75 pubs went bust, according to accountancy firm Price Bailey.

The research found that 21 per cent of the 8,156 operating pubs have negative net assets on their balance sheets, which deems them technically insolvent.

It said these pubs are ‘vulnerable to going bust (cash flow insolvent), which occurs when businesses are unable to make payments to suppliers or lenders.’

UKHospitality said, prior to the increase coming into effect, that the increase in employer’s National Insurance contributions, plus a higher National Minimum

Both hikes were announced by Reeves in her first Budget in

and came into effect in April.

The hospitality sector, which employs 3.5m people, has been particularly hard hit as it relies on part-time and minimum wage workers.

STRUGGLING PUBS

Matt Howard, head of the insolvency and recovery team at Price Bailey said:

“The early signs are that the tax and minimum wage hikes which took effect in April are already tipping some struggling pubs over the edge.

(CONTINUED ON PAGE 3)

Welcome to the latest issue of CLH Digital

THE CHICKENS COME HOME TO ROOST

Well, the warning signs were there in October 2024, written in black and white across the Chancellor's Autumn Budget.

While Rachel Reeves spoke of "difficult decisions" and "rebuilding Britain," those of us in the hospitality and licensed trade could see the storm clouds gathering on the horizon.

Now, as we move through 2025, those chickens are well and truly coming home to roost.

The brutal combination of National Insurance hikes, minimum wage increases, and the retention of business rates at punitive levels has created a perfect storm that is decimating our sector.

What the Treasury perhaps didn't anticipate—or chose to ignore—was the cumulative impact these measures would have on an industry already operating on razor-thin margins.

Our lead story this month reveals the devastating reality: pubs are closing at their fastest rate since last summer, with 67 declaring insolvency in April alone—the highest number since 75 went bust last July. The Insolvency Service's latest figures paint an even grimmer picture, with insolvencies jumping 15% year-on-year to 2,238 last month, and unfortunately, food and beverage services leading the carnage

alongside construction, restaurants, and retail.

These aren't just statistics on a spreadsheet; they're the death throes of community institutions that have served as the backbone of British social life for generations.

The Chancellor's budget may have been politically expedient, but it has proven to be economically naive.

You cannot simultaneously demand more from employers while expecting them to maintain employment levels and investment in their businesses. The mathematics simply don't work, particularly in a sector where labour costs can account for up to 35% of turnover.

What's particularly galling is that this was entirely predictable. Industry bodies, trade associations, and publications like CLH NEWS raised these concerns repeatedly throughout the budget consultation process. The warnings fell on deaf ears in Westminster, where the complexities of running a pub, restaurant, or hotel seem to be poorly understood by those crafting policy.

From the minute Rachel Reeves announced her budget, alarm bells rang throughout our sector.

Those bells continue to ring and are repeatedly ignored.

As we reported last week, the number of job losses in May should have been enough for anyone with a modicum of common sense to see that current tax rates on businesses are simply unsustainable.

North West brewer Thwaites captures the industry's exasperation perfectly in their annual report, warning of concerns over further tax increases in the next budget and declaring "Enough is Enough." They are absolutely right.

As we survey the landscape of our industry today, the question isn't whether these policies will cause damage— it's how extensive that damage will be. Every week brings news of another closure, another redundancy consultation, another family business forced to call time after decades of service to their community.

But it's not just the Chancellor's tax raid that's suffocating

our sector. Our energy policy is equally destructive, and as a publisher, I can assure readers these costs are utterly unsustainable. Our Energy Secretary appears to be as indifferent to the damage his policies are inflicting as the Chancellor is to hers. Something really has to give.

The hospitality sector has weathered many storms: the smoking ban, the financial crisis, Brexit uncertainty, and the pandemic. Each time, we've adapted, evolved, and emerged stronger. But this feels different. This feels like death by a thousand cuts, a slow strangulation of an industry that employs over 3 million people and contributes £130 billion overall to the UK economy.

The Chancellor's chickens are indeed coming home to roost. The question now is whether the government will have the courage to acknowledge its mistakes and take corrective action, or whether it will continue down this path of fiscal recklessness while our industry pays the price.

On a brighter note, I'd draw your attention to a wonderful initiative featured on page 16.

Hilton's partnership with Aurora Foxes, a hospitality college and training hotel in Minehead that supports young people with learning disabilities, truly warmed my heart. I was rather taken aback to learn that while the UK has 1.5 million people with learning disabilities, only 5% are currently employed.

If ever there was an industry positioned to make a positive impact on this statistic, it's hospitality. If you're thinking of reaching out with similar initiatives, please do keep us informed—sharing the Hilton story has frankly been a real pleasure, and we hope to feature more as operators come on board.

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

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

Published by Published by

EDITOR

Peter Adams

April’s Tax And Wage Hikes Leading To “Surge” In Closures

(CONTINUED FROM FRONT COVER)

“It was widely believed that pub businesses would initially find ways to absorb the additional payroll costs and that the full impact would only be felt much later in the year. That the impact has been so immediate shows that many pubs had already exhausted their financial buffers.

“April’s sharp rise in inflation, driven in part by rising energy costs, is adding to the misery of many publicans. One in five pubs are technically insolvent, and while it is possible to keep trading and salvage the situation, being hit with sharp payroll and energy price rises will prove too much for many of them.” ENOUGH IS ENOUGH

Beer brewer Thwaites said in its annual statement is “extremely nervous” about the possibility of Chancellor Rachel Reeves raising taxes further in her Autumn Budget.

The group, which also owns pubs and hotels, added its industry is “under tremendous pressure” from Reeves’ first Autumn Budget due to the increases in the National Minimum Wage and the employer’s National Insurance contributions.

Thwaites said: “We have started the year with a sustained period of good weather, which has demonstrated that if you are ready, when the conditions are right, pubs and hotels benefit from being a familiar favourite for the great British public. Our investments from last year are open and going well, the outdoor investments that we have made over the last few years are doing their job.”

“After some political uncertainty last year things feel more settled, however we are wary of more tax increases for the sector. It is already under tremendous pressure from last October’s increases to National Minimum Wage and National Insurance, as well as increased Business Rates through reduction in reliefs. Pubs and the wider hospitality industry are over-taxed, and we hope the government has got the message that enough is enough.”

According to the British Beer and Pub Association (BBPA) April’s tax increases and the rise in the Minimum Wage have cost each UK pub about £14,000 on average.

The impact of rises in National Insurance contributions, the National Minimum Wage, business rates for some operators, plus newly introduced packaging taxes have wiped out the equivalent of 12 days of pubs’ turnover, the BBPA said.

INDEFENSIBLE

BBPA CEO Emma McClarkin, said the hit was “indefensible” and called for immediate action to help support

the future of the sector.

The BPPA has called on the government to speed up reforms of the commercial property tax to alleviate pressure on pubs.

The organisation warned earlier this year that the average price of a pint of beer would surge past £5 for the first time because of the cost hikes hitting the sector.

It said the average cost of a pint in the UK was expected to rise by about 21p as a result as pubs are forced to pass some cost inflation onto customers.

Ms McClarkin, chief executive of the BBPA, said: “Pubs are effectively having to run on empty for nearly a fortnight which is indefensible considering how vital they are to communities, livelihoods, and the economy.

“We support Labour’s ambitions to unlock the UK’s potential but, to do that, they must make practical, meaningful changes that support pubs and the jobs that rely on them.

“We are not asking for special treatment — we ask only for fairness. “We want a modernised, business rates system that supports, not punishes, pubs; Government to mitigate employment cost rises; and a review of the nonsensical and unfair EPR (extended producer responsibility) system.”

Earlier this month a survey by leading hospitality organisations revealed that up to one third of businesses in the sector were running at a loss.

Earlier this month a survey undertaken by sector bodies, UKHospitality, the British Institute of Innkeeping, the British Beer & Pub Association, and Hospitality Ulster laid bare the impact of recent increase.

ACT URGENTLY

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

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

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

How To Create Brand Loyalty In The Hospitality Sector

By Michelle Noel, Strategy Director and Founder at London branding and design agency, Studio Noel

Michelle Noel is founder and strategy director at London branding and design agency, Studio Noel. She empowers established businesses, global enterprises, and charitable organisations to surpass their goals through strategic positioning and unforgettable branding. She excels at transforming brands to reflect their vision and future aspirations. Her work helps clients outshine competitors, attract high-value opportunities, and drive meaningful growth.

With over 40 successful rebrands and design projects delivered through proven processes and a highly skilled creative team, Michelle is dedicated to building lasting partnerships and delivering exceptional results. She has collaborated with esteemed clients on design/rebrand projects such as Bill's, Rotunda, Swan (Shakespeare's Globe Theatre), Fosters and Rose Court Events, helping them engage stakeholders and achieve their goals.

Customer retention and brand loyalty is crucial in the hospitality sector, particularly at a time when competition is very high, and consumers are cautious about spending their disposable income.

Getting customers invested in your brand and service is key to generating repeat business and also for word-of-mouth marketing. Delivering an exceptional experience that people can't get enough of and want to recommend to their peers is a powerful sales tool.

SHARPEN YOUR BRAND EXPERIENCE

Positive reviews play a huge part in getting new customers through the door, especially in the hospitality sector. Equally, delivering a positive experience is key to people returning. However, this goes beyond in-person service; how easy is it for a guest to book a room online, for example? Is the booking process convoluted and frustrating? Is your website accessible, with up to 24% of the UK population that have a disability? Are customers bombarded with too many marketing emails after making a booking? Basic things like ensuring the pricing on digital menus are up to date with those on-premises helps to prevent unwanted friction.

Brand experience covers any touch point a customer, or potential customer, has with your brand, not just inperson. So evaluating interactions customers have before and after their visit is just as important.

HONING AND CONVEYING YOUR VALUES

‘Values’ can be somewhat of a marketing buzzword, as brands compete for their target market's attention. If done meaningfully and truthfully, they can be incredibly powerful. However, making false claims without action can be more harmful than making no statement at all.

Before making a political/social affairs statement or sustainability claim, check that your entire business's operations echo this sentiment. Values are not just about words, they are about actions. Customers are savvier than ever, expect any false promises to be called out publicly.

TELL A POWERFUL STORY

In an era of low consumer trust, particularly towards large corporations, people prefer to buy from brands with interesting, heartfelt stories and relatable people. A founder overcoming adversity to pursue a passion project is always a story worth telling, but it doesn't just have to be about those at the top. A barista who turned their life around after becoming homeless is just as powerful and heartwarming. Speak to people within the business to uncover interesting and impactful stories.

Furthermore, telling customer stories (with their permission, of course) can be even more compelling. Perhaps a couple who have visited your hotel for their anniversary for the past 25 years are celebrating a milestone anniversary this year and you pull out all the stops for them. That's the kind of heartwarming story people love to read and also demonstrates a caring and empathetic brand.

MAKE THE CUSTOMER FEEL SPECIAL

Mass marketing messages and communications rarely make an impact when brands from all different sectors are doing the same. So how does a brand stand out? Personalising communication to make the person feel like they have been seen can be really effective.

For instance, rather than offering a discount off a bottle of wine with a meal on their birthday, why discount their favourite drink, based on their purchase history? It's little touches like this that helps a brand cut through the noise.

Ultimately, brand loyalty centres around putting the customer first at all touch points, being transparent and vulnerable and engaging in meaningful, personalised communication rather than generic engagement.

Premium Lagers and Consumer Engagement Power the On Trade in May

The Oxford Partnership’s latest Market Watch Snapshot reveals that while overall draught volumes remained steady in May, consumer preferences are continuing to shift, with Premium and World Lagers leading the charge in hospitality venues across the UK.

Premium Lager volumes rose by +7.3% over the last 12 weeks, with World Lager up by +10.3%. In contrast, Core Lager and World 4% Lager experienced declines of -5.2% and -1.6% respectively. These trends point to a notable consumer pivot toward more premium and globally recognised options.

“This sustained growth in the premium category shows that, even as economic pressures persist, consumers are prioritising quality and are willing to spend more for it,” said Alison Jordan, CEO of The Oxford Partnership.

Despite a minor year-to-date decline in the number of operating outlets (-0.7%), trading hours are on the rise. The latest data shows a +0.57% increase in operating hours over the past four weeks, as venues extend opening times to meet demand.

Consumer behaviour further supports this upward momentum. Average dwell time rose by +12.3%, and

occupancy was up by +5.6% over the last 12 weeks—both strong indicators of deeper, more meaningful engagement.

“We’re seeing fewer but more purposeful visits. Consumers are making each occasion count, staying longer and spending more per visit,” added Jordan.

Spending patterns reinforce this shift. Card transaction data from Barclays shows a +2.5% increase in pub and bar spending and a +2.6% rise in restaurants.

Year-to-date, drink spend per head has climbed +5.0%, while food spend rose +6.6%, demonstrating that social experiences remain a priority despite inflation.

Regionally, suburban venues outperformed other areas with +2.2% growth over 12 weeks. Meanwhile, rural and city locations presented a more mixed picture. London continues to trail with YTD volumes down -3.9%, though early signs of stabilisation are emerging.

While Craft Beer saw a continued decline of -3.9%, Stout proved resilient with a +5.4% gain, rounding off a month of mixed but telling consumer trends.

Thornbridge Brewery and Garrett Oliver Collaborate to Support The Michael James Jackson Foundation

Thornbridge Brewery has announced a special collaboration with Garrett Oliver, Brewmaster of Brooklyn Brewery, to create a unique beer brewed on the world’s only operational Burton Union set. Proceeds from this limited-edition release will benefit The Michael James Jackson Foundation for Brewing and Distilling (MJF).

In 2024, Garrett Oliver played a pivotal role in assisting Thornbridge with the rescue and restoration of an historic Burton Union Set – a legendary system once central to British brewing. Now operational at Thornbridge’s brewery in Bakewell, it stands as the sole functioning example of its kind anywhere in the world.

Since its installation, Thornbridge has used the Union to explore heritage styles and innovative collaborations. This new release marks the first beer brewed on the system with Garrett Oliver himself: a Strong Dark Mild crafted with Maris Otter, premium Crystal and Chocolate malts, and West African Fonio, an ancient grain that contributes creaminess and subtle fruit character. Dark brewing sugars further enhance the beer with complex layers of caramel and rich-

In addition to its historical and technical significance, the collaboration supports a vital cause. Garrett Oliver founded The MJF, a non-profit organisation that funds technical education and career advancement for people of colour in the brewing and distilling industries. For every pint and can of this beer sold, 10 pence will be donated to the foundation.

“We were incredibly excited to brew with Garrett using the Union,” said Simon Webster, Co-Founder and CEO of Thornbridge Brewery. “To combine this brewing milestone with the opportunity to support such an important cause makes it all the more meaningful.”

Garrett Oliver continued: “I’m 36 years into my brewing career, and yet this still counts as one of the most personally significant beers I’ve had the opportunity to brew. My journey into brewing started with British cask beers at the pub, and to brew on this singular and wondrous beast is a great privilege.”

Spotless Standards: Why Hygiene In Hospitality Isn’t Just Surface-Level – It’s Strategy

By Joanne Gilliard, CEO of Jangro (https://www.jangro.net/)

Hygiene is non-negotiable in hospitality, from protecting guest health to shaping first impressions and maintaining customer trust and loyalty.

Joanne Gilliard, CEO of Jangro, the UK and Ireland’s largest network of independent janitorial distributors, shares forward-thinking best practices to help venues lead with hygiene.

It’s often said - half in jest but rooted in truththat you can judge a place by the cleanliness of its bathrooms. Nowhere is this truer than in hospitality. Hygiene and cleanliness isn’t optional and it isn’t just about how a place appears, it’s a foundational pillar of public health, safety, trust and longterm profitability.

SMARTER PRODUCT SELECTION IN HOSPITALITY

Truly impactful hygiene practices begin with informed product selection. Hospitality businesses must choose cleaning agents and sanitising solutions that are not only effective but also compliant with rigorous industry standards. Products should be food-safe and independently verified to kill a broad spectrum of bacteria and viruses, supported with clear usage instructions.

Products must also be backed by intelligence, offering data on environmental impact. In a sector increasingly shaped by environmental expectations, these choices also need to support sustainability goals. Innovative hygiene products that are QAC-free, alcohol-free and made from plant-based ingredients are becoming increasingly important in hospitality settings. These sustainable formulations provide food-safe hygiene with no rinsing required, making them ideal for kitchens and food preparation areas.

CONSISTENCY IS KEY

In hospitality, hygiene depends not just on having the right products but on using them correctly and consistently. Disinfectants must stay on surfaces for the recommended time to be effective, especially on high-touch areas like door handles, lift buttons and payment terminals.

In kitchens, correct cleaner use and frequent handwashing protect food safety. Front-of-house, low-scent, streak-free products keep spaces clean and guest-friendly. In allergen-sensitive spaces, fragrance-free products help ensure guest safety and comfort.

With the right approach, hygiene contributes to a more seamless, professional and trusted environment. ALIGNING HYGIENE WITH SUSTAINABILITY GOALS

More than ever, hygiene is a key part of sustainability strategy. It can be used to drive progress against ESG

goals, reduce waste and build brand credibility. Many operators are now embracing closed-loop cleaning systems to minimise chemical and water usage, switching to recyclable or refillable packaging, and publishing hygiene and sustainability policies. In a sector where guests and clients are increasingly making values-based decisions, this kind of visible leadership sets venues apart.

MAKING HYGIENE VISIBLE

Beyond cleaning, guest-facing hygiene measures are essential. Installing hand sanitiser stations at entry points, dining areas and communal spaces reinforces a culture of cleanliness, while maintaining well-stocked soap dispensers in all bathrooms and kitchens for staff ensures basic hygiene.

Post-pandemic, guest expectations are higher than ever. Initial Hygiene’s Global Reset Report, conducted after the COVID-19 pandemic, found that 74% of people are now more concerned about how others' poor hand hygiene could impact their health than they were before the pandemic.

The smartest operators are responding by incorporating touch-free technology, like sensor-activated taps and automatic soap dispensers, to help reduce shared surface contact and lower the risk of contamination. These features don’t just reduce risk and help create a safer, more reassuring environment for both guests and staff, they also build trust – and trust drives bookings.

HOW TO ENGAGE STAFF IN UPHOLDING HYGIENE STANDARDS

While product use and implementation are important, maintaining high hygiene standards begins with wellinformed and engaged staff. Regular training sessions should go beyond basic protocols, explaining the why behind each hygiene measure so staff understand their role in protecting themselves, their colleagues and customers.

Clear staff training is vital - covering dilution ratios, storage and safe use. Misuse can reduce effectiveness and pose health risks. Visual aids, colour-coded zones and clear labelling help ensure the right products are used in the right places.

Interactive workshops and real-time demonstrations also boost retention and encourage compliance. Recognising and rewarding good hygiene practices reinforces their importance. By involving staff in developing and refining procedures, businesses can foster a culture of accountability and pride in maintaining a clean, safe environment.

MAINTAINING HIGH STANDARDS

In hospitality, hygiene isn’t a background task, it’s a core pillar of guest experience, safety and business success. From selecting the right products to training staff and embracing touch-free innovations, every detail counts.

By prioritising spotless standards, hospitality venues not only protect health but also build trust and lasting loyalty with guests.

Clare Smyth MBE Leads Winners At 2025 Craft Guild Of Chefs Awards

The Craft Guild of Chefs celebrated excellence in culinary achievement at its prestigious 2025 Awards Ceremony held at the Royal Lancaster Hotel, London, on 16th June.

The esteemed Special Award was presented to Clare Smyth MBE, in recognition of her extraordinary contributions to the culinary world. As the first British female chef to hold three Michelin stars in the UK, Smyth’s influence and innovation continue to set new benchmarks in fine dining.

The former protégé of Restaurant Gordon Ramsay, Clare Smyth MBE became Head Chef at just 28 and as Chef Patron took on the 3 Michelin Star status at Hospital Road.

In her role as Chef Patron, she garnered critical acclaim including a rare 10/10 from the Good Food Guide, Michelin Female Chef of the Year, The Catey Chef of the Year, and then awarded an MBE in 2018 for services to hospitality. In 2017, Smyth embarked on a bold new chapter, opening Core by Clare Smyth. Just one year later, Core earned two Michelin stars, and by 2021, achieved the ultimate accolade – three Michelin stars,

David Mulcahy Vice President of the Craft Guild of Chefs comments, “Clare Smyth is an exceptional talent whose leadership, creativity, and commitment to excellence have not only shaped her own extraordinary career but inspired countless others in our profession. It is a privilee to honour her with this year’s Special Award.”

Clare Smyth on the award win: “Wow I’m blown away. It’s incredible. It’s so special to be recognised in such a room. I feel like there is so many special people here that make everything happen in hospitality.”

“For the young chefs out there, it’s about following your passion and dreams, keep working. It’s hard work to get to the top, keep at it. Go to work with the right people. Go to work with people who inspire you.”

She continues: “I get a lot of recognition and tonight is amazing but it’s not about me, it’s about you guys. I work with so many amazing people in hospitality. I feel very fortunate to have an amazing career. And there’s so much more to come.”

Clare Smyth joins an illustrious list of previous recipients of the Craft Guild of Chefs Special Award including Asma Khan, Simon Rogan,

Other standout winners on the night include Adam Smith of Coworth Park for Restaurant Chef Award, Luis Meza

Hilton London Metropole for Pastry Chef Award and Kioku by Endo for New Restaurant of the Year Award.

The Craft Guild of Chefs Awards are among the most respected accolades in the hospitality industry, celebrating the talent, dedication, and impact of chefs working across all sectors.

The full list of Craft Guild of Chefs 2025 winners:

Accredited College Restaurant

Sponsored by Wafflemeister - The Silver Plate Restaurant, Sheffield College

Apprentice Chef Award

Sponsored by Compass Group Foodbuy - Roselle Wu, ESS Compass

Group UK & Ireland

Banqueting & Event Chef Award

Sponsored by CleanEvent Services - Allen Townsend, Levy Goodwood

Chef Lecturer Award

Sponsored by Panasonic - Darren Creed, Loughborough College

Competition Chef Award

Sponsored by HRC 2026 - Tom Phillips, Restaurant Story

Contract Catering Chef Award

Sponsored by PizzaSi - Adam Thomason, Restaurant Associates Culinary Hero Award

Sponsored by Williams Refrigeration - Brian Magill, Freezer Friends Initiative

Development Chef Award

Sponsored by Essential Cuisine - Gareth Bowen, Cunard

Pastry Chef Award

Sponsored by Lakeland Dairies - Luis Meza, Hilton London Metropole Pub Restaurant Chef Award

Sponsored by Bonemasters - Luke Payne, The Pack Horse

Public Sector Chef Award

Sponsored by Tugo Food Systems - Matt Lord, ESS

Restaurant Chef Award

Sponsored by Unox - Adam Smith, Coworth Park Street Food Chef Award

Sponsored by Major International - Alec Tomasso, The Weeping Chef

Sustainability Excellence Award

Sponsored by Rational - Tom and Laurissa Heywood, Pignut

Restaurant

Young Chef Award

Sponsored by Henley Bridge - Keira Carolan, Henrock by Simon Rogan

New Restaurant of the Year Award

Sponsored by Lumina - Kioku by Endo

Special Award

Sponsored by Sodexo - Clare Smyth MBE

Angela Hartnett MBE, Michel Roux OBE & Albert Roux OBE, Marco Pierre White, and Raymond Blanc OBE.

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Bank Of England Keeps Interest Rates At 4.25% But Possible Cuts To Come

The Bank of England has left interest rates on hold at 4.25%, but has indicated that cuts in the cost of borrowing may follow later this year after “clearer evidence” of rising unemployment and a slowing economy.

Six members of the Bank’s nine-member monetary policy committee (MPC) voted to keep rates on hold while three supported a reduction to 4%, to add to the four quarter-point cuts since last August.

The Bank’s governor, Andrew Bailey, said interest rates “remain on a gradual downward path” after “seeing signs of softening in the labour market”. He cautioned, however, that the world was “highly unpredictable” and it was difficult to predict when interest rates would next be reduced.

Tina McKenzie, Policy Chair, Federation of Small Businesses (FSB) said: “Today’s decision on the base rate was not unexpected, given recent inflation readings being higher than the Bank of England’s target.

“However, small firms will be hoping to see cuts later in the year, in order to improve their access to funding. Over four times as many small firms rated the availability of new credit as poor than rated it as good, according to FSB’s most recent Small Business Index

“High interest rates also unfortunately translate to worse problems with late payment, as large corporates which are feeling pressure from their own leveraged positions use their suppliers as a source of, essentially, free credit.

“The forthcoming Industrial Strategy should follow on from the Government’s welcome plan to tackle late payment by banning large firms with poor payment practices from applying for grants.

“Meanwhile, the plans for audit committees and boards of large businesses to oversee and review payment practices, to improve transparency and accountability, cannot be brought in soon enough.

New Leadership And £550k Investment Set To Transform Historic Sale Pub

Hydes Brewery has announced a major new appointment and a significant investment in one of its oldest pubs, The Old Plough in Ashton on Mersey, as part of its ongoing transformation of community venues across the North West.

Niamh Kenny has been named as new general manager of the popular Sale pub, following a £550,000 refurbishment that is set to enhance its offering to both regulars and new visitors. Niamh, who brings 14 years of hospitality industry experience, previously served as deputy manager at Hydes’ flagship Manchester city centre venue, The Abel Heywood.

Originally acquired by Hydes in 1911, The Old Plough is currently undergoing a full interior refurbishment that includes a redesigned bar area, new seating, local-themed decor, enhanced beer garden and fresh external signage, part of a multi-million pound investment programme by the family-owned brewery and pub retailer.

Niamh, who joined The Old Plough team last year, has already made a notable impact, leading community initiatives and fundraising efforts for local causes such as St Anne’s Hospice. She also participated in the recent Great Manchester Run with colleagues from Hydes, further strengthening ties with the local community.

Niamh said: “This is a significant moment for The Old Plough. We’re not just refreshing the look and feel of the pub, we’re investing in its future at the heart of the Ashton on Mersey community. I’m incredibly excited to take on this new role and to build on the fantastic culture and success we already have here.”

Hydes Managing Director Adam Mayers, praised the appointment, saying: “Niamh is a driven and passionate hospitality leader who embodies everything Hydes stands for, exceptional service, community spirit, and forward-thinking leadership. She’s the ideal person to take The Old Plough to new heights.”

The refurbishment comes as Hydes continues a major modernisation drive across its 40+ pub estate in the North West and North Wales.

Having invested over £10 million since 2022, the company plans to continue upgrading both its venues and leadership teams into 2025 and beyond.

Added Adam Mayers: “Pubs like The Old Plough are the heartbeat of local communities. By investing in both our venues and our people, we’re ensuring they remain vibrant, welcoming spaces for generations to come.”

How Science is Helping UK Hotels Survive the Energy Squeeze

By Harry Davis for Eden Energy

The UK hospitality sector is facing one of its toughest challenges yet. With an average energy cost rise year-on-year of 80% and sustainability regulations tightening, it’s no surprise that only 29% of hospitality businesses feel optimistic about the future, according to a recent UKHospitality report.

For many hoteliers, the pressure to reduce operating costs while meeting growing environmental responsibilities feels overwhelming. But amidst this energy squeeze, science is offering a ray of hope, says Harry Davis of Eden Energy Partners.

Energy prices have become a rollercoaster for hospitality businesses in recent years, exacerbated by geo-political pressures, and gas market volatility with unpredictable surges making budgeting nearly impossible. At the same time, customers and regulators are demanding greener operations, and a wider array of facilities.

It’s no wonder hoteliers are caught between a rock and a hard place, in maintaining a welcoming, comfortable atmosphere while drastically cutting energy consumption.

The impacts have been felt nationwide, and are not down to rising energy costs alone, with around 3,464 accommodation and food service businesses entering insolvency in the year to December 2024, while insolvencies in hotel businesses rose by 19%. In addition to rising energy costs, the minimum living wage, National Insurance hikes, VAT burdens and an increase in business rates have all taken their toll with established and respected brands such as TGI Fridays disappearing from our high streets, and luxury chain Hand Picked Hotels Group reducing staff, and hours.

THE RAY OF HOPE

Traditional energy-saving methods often involve costly retrofits or disruptive works that aren’t an option for many properties, especially heritage and listed buildings, where planning restrictions limit changes to the structure.

It would seem then, that for the 10,000 or so hotels currently operating in the UK, the options to save on operational costs lay outside of energy, which could not only impact bottom line, but also the value add that customers seek.

But traditional energy saving methods are being replaced by less evasive technology and innovation, that require no great upheaval or planning permission. Hotels can not only realise huge savings and a marked reduction in carbon footprint, but also use those savings to invest in the facilities that attract new, and greater footfall.

THINKING SMARTER

There’s no shortage of smart technologies that can deliver meaningful savings. Many of these innovations not only reduce operating costs but also enhance the guest experience and contribute to sustainability goals.

Smart Building Management Systems (BMS), for example, are increasingly being used to automate lighting, heating, and ventilation across hotel estates. These systems respond in real time to occupancy levels and external conditions, cutting unnecessary usage and typically delivering energy savings of up to 30%. However, BMS

can involve significant upfront investment and may require integration with legacy infrastructure - something smaller or older hotels may find challenging.

Likewise, technologies like smart thermostats and occupancy sensors allow individual rooms to self-regulate, ensuring heating and cooling are only active when guests are present. Combined with LED lighting and motion-sensor controls, these solutions are relatively low-cost and quick to implement. However, they can occasionally lead to guest complaints if automation interferes with comfort - particularly in luxury segments where personal control is expected.

At the more structural end, heat pumps and solar PV systems offer substantial long-term savings and carbon reductions, particularly for larger properties with high heating and electricity demand. But these options require space, planning permissions, and a longer payback period, making them more suitable for hotels with a long-term investment strategy.

Real-time energy monitoring tools are also gaining traction. They give managers clear visibility over where energy is being wasted. While monitoring alone won’t reduce usage, it empowers smarter decision-making and can help identify quick energy saving fixes.

The key to success lies in choosing technologies that align with a hotel's physical constraints, and operating model.

We’ve seen firsthand how innovative technology can transform energy use in hotels, cutting bills dramatically and shrinking carbon footprints without compromising guest comfort or the character of historic buildings. One shining example is Newquay’s iconic Headland Hotel, where OH4 technology saved more than £54,000 (an average saving of 21%) annually on energy costs and reduced emissions significantly. That’s money they could directly invest into soft refurbishments, for example, enhancing room quality and justifiable room rate increases.

THE SCIENCE - LESS ENERGY NEEDED TO HEAT, OR COOL

OH4 technology uses a programmed magnet that transmits a specific frequency through the hotel’s water pipes, which realigns the molecules in the water, creating extra hydrogen and oxygen bonds. This molecular realignment increases the water’s kinetic energy. Essentially, it boosts the internal movement of water molecules.

When heated, this energised water transfers heat faster and more efficiently, meaning less fuel is needed to reach the desired temperature. This breakthrough process leads to an average of 21% savings on heating energy, directly lowering fuel consumption and carbon emissions.

OH4’s key advantage is its compatibility with all types of buildings including those where invasive energy upgrades are simply not possible. Because it works behind the scenes within existing water systems, it requires no structural changes, no drilling, no new insulation, and no visible impact on the building’s aesthetics.

The UK hotel market is valued at roughly £24 billion annually. Although revenue growth has moderated due to economic pressures, investor confidence remains robust, as reflected in record levels of property investment - £6.6 billion in hotel real estate deals occurred in 2024, the highest level since 2019. Despite the lack of confidence expressed right at the very start, in that only 29% of hospitality businesses feel optimistic about the future, the sector as a whole appears to be stabilising post-pandemic.

The energy crisis continues to be an undeniable challenge for UK hoteliers, but it also spurs creativity. By embracing science-driven innovation, hotels can significantly cut energy spend, reduce their carbon footprint, and maintain the guest experience that keeps visitors coming back.

Marston’s Unites With Leading Charity To Offer Escapes For Families Affected By Cancer

Pub company Marston’s has announced a new, long-term partnership with family-founded cancer charity Something To Look Forward To, offering some much-needed respite to people affected by cancer and their families, with free hotel stays and meals out at specially selected Marston’s pubs across the country.

Based in Cambridge, ‘Something To Look Forward To’ was set up by Fiona Coldron and her husband Andy in 2015. Following her own breast cancer diagnosis, Fiona observed how small treats such as a meal out, a stay in a hotel and a day out with the family gave them both something to look forward to, while helping them cope with the relentless toll of hospital visits, treatment, and the emotional and physical demands of the illness.

After Fiona sadly passed away in February 2021, her daughter Francesca now spearheads the charity, continuing her mother’s legacy. Today, ‘Something To Look Forward To’ is a multi-award-winning charity, which over the past 10 years has provided more than £2 million worth of gifts and experiences to over 40,000 people affected by cancer.

Alongside an annual financial donation from the Marston’s Charitable Foundation to support the charity’s ongoing work, Marston’s is also donating a series of experience stays at local Marston’s pubs to the charity and its beneficiaries.

The first experience, which is now available to apply for on the charity’s website, is an all-inclusive overnight stay and meal at The Green Lodge Hotel in Hoylake, Merseyside. Part of Marston’s Signature col-

lection, The Green Lodge is located on the spectacular Stanley Road, just a few hundred metres from the banks of the River Dee, offering six rooms decorated with period features, indulgent pub classics with modern twists and Marston’s customary warm hospitality.

Liam Powell, Group People Director at Marston’s, said: “Whether through personal experience or someone close to us, cancer touches so many lives and is a journey many of us know all too well. ‘Something To Look Forward To’ is more than just a charity. It’s a powerful act of community, which demonstrates every day that we can all play a part in lifting each other up, even in the smallest of ways.”

“We are delighted to support Francesca and her brilliant team in making a real difference in the lives of people experiencing the effects of cancer and its treatment by giving them and their families something to look forward to.”

Francesca Abery, Managing Director of ‘Something To Look Forward To’, said: “We’re absolutely thrilled to be partnering with Marston’s to offer comforting stays at their fantastic local pubs up and down the country – a welcome retreat for anyone navigating their cancer journey.”

“Although cancer is a physical illness, its impact is far-reaching. From the emotional weight of a diagnosis or treatment to the financial pressures that often come with it, the journey can be overwhelming. By accessing our service and benefiting from free gifts and experiences, those affected by cancer can take a moment for themselves to pause, rest, and focus on their wellbeing, while creating lasting, positive memories when they’re needed most.”

UK Pub And Bar Sector Shows Optimism Amidst Economic Headwinds

A new report analysing the pub and bar sector reveals an optimistic outlook from both operators and consumers, despite ongoing economic challenges.

Published by DesignMyNight, an Access Group company and leading hospitality discovery platform with up to 3.9 million monthly users, the survey-based report indicates a positive sentiment for the future, with 74% of operators expressing optimism about the longevity of their business. Notably, 36% believe their business is thriving and are highly confident that they will still be trading in 12 months.

This comes despite widespread cost pressures and the impact they have had on the industry, including the recent increase in employer National Insurance contributions, rising average wage rates, and a reduction in business rates relief.

Consumers largely mirror this positive sentiment, with the majority expecting to visit pubs and bars to the same extent as the previous 12 months, and close to a third citing a desire to visit more frequently. Interestingly, the report reveals that consumers continue to regard visiting the on-trade as an important part of their day-to-day lives, despite pricing remaining a sensitive issue. The report suggests there is a notable difference between what consumers consider fair and what venues charge for drinks. For example, consumers feel the price of a pint of lager to be fair at £5.15, while operators believe an average of £6.12 to be acceptable, signalling disparity between what landlords and customers deem to be good value for money.

When it comes to adding value for customers, the report highlights opportunities for pubs and bars to diversify their offerings beyond food and drink, by providing in-venue entertainment. For instance, despite 83% of consumers finding live performances appealing, only 60% of venues hosted them in the past year. The utilisation of ticketed events is a powerful growth strategy, with 60% of consumers finding events appealing, and 66% of venues already running at least one live event in the past 12 months. A promising 33% of venues plan to increase the frequency of such events, providing consumers with memorable experiences that increase dwell

time and venue spend.

Additionally, the report highlights the underutilised potential of venue hire as a lucrative revenue stream. A significant 88% of venues are available for hire, and 57% of those currently offering venue hire agree it is more profitable than standard operations.

Diving deeper into the evolving guest experience, the report highlights how important customer experience is and how technology can support and enhance this. While 93% of venues use a digital booking system, there’s a clear gap in more advanced solutions. Consumers are increasingly expecting options like order and pay at table (59% for drinks, 60% for food), which only 27% of venues currently offer for drinks.

Katie Houghton, Head of Brand at DesignMyNight said: “Despite very real challenges in the sector, our report uncovers a remarkably positive outlook from operators. Hospitality is a truly resilient sector, driven by people who are incredibly passionate about what they do, and it’s encouraging to see that sentiment remains strong.

“It’s clear that there is an opportunity here for venues to align with evolving consumer desires, particularly in areas like live entertainment and interactive experiences. Hospitality is extremely agile, capable of pivoting to meet these unique needs and expectations, but there is still plenty that can be nurtured and capitalised on.

“It’s more important than ever that consumers are being offered value for money, and technology is a key driver in helping businesses deliver this, spotting and managing trends, driving efficiency across all areas, maximising offer visibility, and much more.”

The research has been published in a report that can be downloaded here. The report provides comprehensive insights for pub and bar operators and hospitality industry stakeholders seeking to understand and navigate the evolving landscape of the UK pub and bar sector.

Hospitality Rides 2025 Wraps, Raising Over £400,000 For Industry Charities

Hospitality industry leaders are celebrating a monumental achievement as the inaugural cycle challenge under the newly rebranded Hospitality Rides initiative has successfully wrapped, impressively raising over £400,000. The epic 400km sponsored cycle across Taiwan saw 29 dedicated industry professionals push their limits, demonstrating an incredible commitment to supporting vital hospitality charities.

Hospitality Rides, an annual international sponsored bike ride, was rebranded in 2024 from “Pedalling For Pubs.” It is committed to raising crucial funds for the Licensed Trade Charity (LTC) and Only A Pavement Away, two leading organizations dedicated to supporting the hospitality sector.

Katy Moses, Managing Director of leading research consultancy KAM and founder of Hospitality Rides, said: “What an absolutely phenomenal achievement by everyone involved, Taiwan proved to be the hardest ride to date, so I have so much respect for everyone who was a part of the journey. To have raised over £400,000 is truly inspiring and a testament to the incredible generosity and dedication within

our industry. These vital funds will directly support the invaluable work of the LTC and Only A Pavement Away, making a real difference to countless lives in hospitality.”

Last month’s challenging ride, which covered almost the entire length of Taiwan, was made possible by the tireless efforts of the 29 industry professionals. Alongside KAM, key supporting partners and sponsors included Avani Solutions, Britvic, DOJO, Fleet Street, Lucky Saint, Punch Pubs and Natural Selection Design.

Building on this success, organisers have announced that the next fundraising challenge will take place in Spring 2026, with cyclists set to embark on an epic journey across Cuba. Interested participants are encouraged to contact the LTC for more information.

Alongside its sister event, Pedalling 2 Pubs, Hospitality Rides has firmly established itself as a flagship fundraising event for the LTC and Only A Pavement Away. Combined, the two events have exceeded £1.5 million in fundraising since their inception, providing critical support to individuals entering, currently employed in, or transitioning out of the hospitality sector.

Sick Days & Staff Shortages: The Tools For Navigating Hospitality’s Legal Maze

By Leon Deakin, partner in the employment team at Knights

Sick leave has long been a tricky issue for UK employers, but with new legislation and shifting workforce expectations, the landscape is becoming increasingly complex, especially for the hospitality sector.

For businesses built on tight margins, high staff turnover, and seasonal work, staying compliant while managing operational disruption is no small task.

From sweeping reforms like day-one statutory sick pay and unfair dismissal protections, to the increasing visibility of employee wellbeing in workplace culture, employers are under pressure to not only manage absence but manage it well. For hospitality operators, where rota gaps and service disruption can quickly escalate, the cost of getting it wrong is rising.

DAY-ONE SICK PAY: LIGHT AT THE END OF THE TUNNEL OR JUST MORE RED TAPE?

Among the most immediately impactful changes to be introduced is the removal of the three-day waiting period for statutory sick pay (SSP). Under new rules, eligible employees will be entitled to SSP from the first day of absence. At the same time, the earnings threshold for qualification will be removed. While these reforms are clearly designed to better support lower-paid and part-time workers, they present a double burden for employers.

Where once casual and agency staff may not have qualified for SSP at all, many now will need to be treated with the same procedural care as full-time employees. This includes zero-hours workers and seasonal hires, who will also benefit from expanded “day-one” rights, including the right not to be unfairly dismissed in certain circumstances.

For operators, this means increased direct costs, more admin, and a critical need to review onboarding, record-keeping, and absence procedures, especially for staff on flexible or short-term contracts.

WHY INTUITION ALONE ISN’T ENOUGH WHEN HANDLING ABSENCES

Managing sick leave often means walking a fine line between trusting your employees and protecting the business from abuse. In hospitality, where busy weekends, bank holidays and seasonal surges are make-orbreak, short-notice absence can cause real disruption. But employers must tread carefully.

UK law allows employees to self-certify absence for up to seven days. Challenging this without genuine cause preferably supported by evidence can open the door to claims, particularly if the absence relates to hidden conditions such as mental health or disability. Missteps in this space – like a manager dismissing a concern without following due process – can quickly result in claims of unfair dismissal or discrimination. That’s why businesses need structure, not gut feel. Clear and consistently applied absence procedures are your first line of defence.

ABSENCE ISN’T OPTIONAL BUT NEITHER IS POLICY

Robust internal policies remain one of the most effective defences against the risks associated with sickness absence. Clear absence reporting procedures are essential, not only to meet legal expectations but to ensure accountability across the workforce.

Best practice dictates that employees should notify their employer via a phone call rather than text or email, ideally speaking directly to a line manager. This simple human interaction adds a layer of responsibility and formality that can deter casual misuse.

Return-to-work interviews, though sometimes overlooked in practice, are another valuable tool. When employees know they will be expected to meet with their manager after an absence, it introduces an element of accountability and often discourages unnecessary time off. Equally, they reinforce a culture of responsibility and allow managers to catch potential patterns or wellbeing concerns early on.

HOW MUCH IS TOO MUCH? NAVIGATING THE GREY AREAS OF SICKNESS ABSENCE

While there’s no default legal threshold for what counts as excessive absence, employers can set clear “trigger points” within their policies – benchmarks that indicate when further investigation or disciplinary action may be warranted. However, these must be applied reasonably and consistently, and in line with employment law. Adjustments must be made for absences related to disabilities, pregnancy, or other protected circumstances.

Employers should ensure any policy includes verification steps for longer absences, such as fit notes or occupational health assessments, alongside a formal procedure for both short-term and persistent absenteeism.

THE LONG-TERM CHALLENGE: MANAGING EXTENDED SICKNESS

Long-term absence presents a more sensitive challenge. Once an employee has passed the qualifying period (which may reduce further under current reforms), they gain protection from unfair dismissal. If their condition amounts to a disability, further duties to make reasonable adjustments and other protections will apply without the need for any qualifying period of service.

Employers must follow a fair and thorough process before considering dismissal, including exploring whether the employee may return to work in a different capacity or with adjustments in place. For smaller hospitality operators, balancing this with business needs can be intricate but skipping the legal steps can result in significant claims.

SHORT-TERM CONTRACTS AND STAFF TURNOVER: NO LONGER A LOOPHOLE

Historically, some employers in the hospitality sector have allowed temporary contracts to simply lapse if concerns arose about absence. While legally permissible in some cases, the approach now carries greater risk – particularly if the reason behind non-renewal is linked to sickness or disability-related absence

The seasonal nature of hospitality further complicates matters. Employees brought in for peak periods such as summer or Christmas may feel little connection to their employer, reducing the perceived consequence of absenteeism. Employers should not assume short tenure or flexible hours protect them from legal scrutiny.

INCENTIVISING ATTENDANCE: A DOUBLE-EDGED SWORD

Attendance bonuses are common in some parts of the sector, used to encourage reliability during key trading periods. But these must be carefully structured. Penalising those who take legitimate, medically advised leave related to a protected characteristic could open the business to discrimination claims.

Bonuses must be proportionate and clearly defined. If they're too small, they may not be effective. If too generous, they may distort wages and are also likely have to be factored into holiday pay calculations, creating additional financial pressure.

LOOKING AHEAD: WHAT HOSPITALITY EMPLOYERS SHOULD DO NOW

Employers must walk a fine line between supporting employee wellbeing and protecting business continuity. With reform still unfolding and further changes likely to come, the best course of action is to invest in strong internal processes, ensure clarity in communication, and remain adaptable.

Employers should regularly review absence policies, provide training to line managers on managing absence fairly and consistently, and seek professional advice when in doubt. By embedding fairness, transparency, and consistency, businesses can better navigate the changing world of sick leave while safeguarding their operations.

New Queen Of The Bees Is Unveiled

Cirencester pub The Bee’s Knees has been taken over by Michalea McCarthy, an expublicans’ daughter.

The Arkell’s Brewery pub, in the town’s Watermoor area, has recently been vacated by smokehouse and pit food business – The Cheeky Swine. Michaela, 42, originally from Wolverhampton was brought up in The Fieldhouse pub and The Folly Inn, where her stepfather was the chef.

Since then, she has worked for Cotswold caterers, Sam and Jak as well as The Five Alls, in Filkins, near Burford.

Michaela is determined to give youth a chance at the new look pub, bringing on board 28-year-old Kira White as manager, already known to Arkell’s as she worked at The Golden Cross Inn, on Cirencester’s Black Jack Street and the award-winning Swan at Swinbrook in Oxfordshire.

The kitchen team will be headed up by 29-year-old Ryan Keating who has just returned to the area from Devon, where he was working for a well-known hotelier and restaurateur. He has also previously worked with Sam and Jak as well

as The Kings Head Hotel and The Relish Group.

Welcome to The Bee’s Knees: George Arkell alongside new landlady Michaela McCarthy with manager Kira White (top left) & chef Ryan Keating

George Arkell, Managing Director of the brewery said: “It is fantastic to have a family back in The Bee’s Knees. Michaela really is a breath of fresh air and we can’t wait for Cirencester and people from the surrounding area to meet her properly and see what she is doing here.”

Michaela and the team have given the 19th Century pub a lick of paint, revamped some of the facilities and are promising big changes to the venue and its offering. “There is so much you can do with a great community pub like this,” she said. “We will continue to support the sports teams, offer great food and drink, Ryan has developed an exciting new menu, as well as look to host regular live music and are looking into comedy as well as other events that we can put on to utilise the space. If any clubs or anyone has any ideas, please get in touch.”

Retail & Leisure Giants Estimated To Face Extra £600 Million Business Rates Bill

Retailers in London’s West End are expected to be hardest hit as the largest properties occupied by the RHL (retail ,hospitality and leisure) sector faces a £600 million surge in business rates next April according to business rates experts at Colliers. Colliers believes this illustrates how the Government’s policy to “Save the high street” through its new business rates multiplier reforms are likely to misfire.

The Non-Domestic Rates Bill, now passed in Parliament, paves the way for the business rates multiplier to be lowered from Apil 2026 for smaller retail, hospitality and leisure properties.

However, this tax cut is to be funded by increasing the multiplier (and hence business rates) on the larger commercial properties (those with a rateable value (RV) of above £500,000) in all sectors, including the larger high street retailers and hospitality businesses. This higher multiplier can be up to 10p higher than the new standard multiplier- an effective extra 20% new tax on the larger businesses.

Colliers and other critics have consistently said the legislation has been poorly thought through and was rushed through Parliament. It has been pitched by the government as a way of helping the high street – by shifting the tax burden away from high street retailers to make the online giants pay more in tax.

However, as John Webber head of Business Rates at Colliers points out, the new legislation will actually create more damage – by impacting the larger stores and supermarkets on the high street, which often act as anchor tenants for other stores and encourage footfall in UK town centres.

Colliers has estimated that larger food stores, as well as larger shops and retail warehouses will see rises of over £400 million per annum in terms of their rates bills. The grocery sector will also be impactedaround 90% of the property portfolios of Tesco, Asda and Sainsbury’s have RVs above £500,000. And the larger suppliers to food stores- manufacturing, factories, warehouses including the larger bakeries and dairies will all see millions of pounds in extra costs.

Colliers has examined the impact the new legislation will have on a number of our city centres across the country, by examining the number of retail/leisure/hospitality businesses that either have an RV of over £500,000 or are likely to have by next April (following the 2026

Revaluation).

As the table shows the West End of London will be the hardest hit by the changes with a massive 451 RHL properties who will face the higher multiplier (and therefore tax.). But even cities with smaller numbers of large RHL properties will be affected, since they represent the larger anchor stores and supermarkets or leisure attractions that bring the life blood to many of these centres.

Looking more closely at retail alone, new figures from Colliers show there are 335 retail properties in the West End, including Knightsbridge that are likely to exceed the £500,000 RV threshold next year. Colliers estimate rateable values in this area could increase about 30 per cent following the 2026 Revaluation.

With the high multiplier expected to be around 55p in the pound, annual liabilities for these properties are projected to jump from £212 million to £274 million a year. This equates to an average increase of £182,727 per property- a massive leap. Occupiers of multiple properties in the area will need to brace themselves.. No wonder so many retailers and hospitality businesses have been raising their voices in alarm.

The outlook looks even more difficult for the sector, given it is facing the 2026 Business rates Revaluation, which will come into effect in April 2026. The draft list will be published at a similar time to the announcement of the 2026/27 multipliers.

The current rating list (2023) was based on rental levels as of April

2021 which were affected by Covid, but given the new list is based on rental levels as at April 2024, well after Covid, we expect rents to have increased in this period. This will impact rateable values. Colliers estimate RV rises overall for the retail sector to be around 20-25%.

As John Webber comments,

“This whole new policy is nuts. At a time whilst our high street is suffering with the cutting of reliefs for the small stores and the hike in employment costs with the increase in employer national insurance contributions and the national minimum wage, why does the government think it is sensible to hit the bigger retail, hospitality and leisure players- the ones that provide anchor tenants for the high street, attract footfall and create the jobs- by an even more punitive business rates taxes?”

“Whilst we won’t know exactly what the new multipliers will be until the Autumn Budget, nor the actual rateable values of the properties in the new list until draft list is published at a similar time, there is no doubt there will be substantive rises for the sector. Businesses are therefore preparing for the worst and it would not be surprising if property expansion plans or hiring plans are put on hold.”

“And even the smaller RHL businesses, who will be the beneficiaries of the lower multipliers, may find this is a hollow victory. This year, these stores faced cuts in business rate reliefs, which will be entirely removed next year. They too may well see steep rises in their rateable values in the new list, which will counter any benefits from the lower multiplier.”

He concludes, “ What we had hoped to see from Labour’s business rates policy was a lower multiplier across the board, rebasing it to a 35p in the £ tax, something which all businesses could afford and which would stimulate growth and investment; and to simplify an already overcomplicated system. Instead, we will have a system that is even more complicated and looks likely to damage rather than save the high street, stifling investment and growth.”

Grey May For Hospitality Groups’ Sales After Weak Bank Holidays And Cost Hikes

Britain’s leading managed hospitality groups saw sales slip by 1.0% year-on-year in May, the latest CGA RSM Hospitality Business Tracker reveals.

After solid growth of 4.2% in a sunny April, trading last month was weakened by cooler and wetter weather in many parts of the country. Dips in the temperatures particularly affected May’s two long Bank Holiday weekends, which usually boost out-of-home sales. Sales through the Tracker have now been negative for three of the first five months of 2025.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows pubs outperformed other channels for the sixth month in a row. Pubs’ sales were 0.5% ahead of May 2024, while restaurants dropped 2.5%. Sales in bars finished 5.1% down year-on-year, and the on-the-go segment fell 2.5%.

For the fourth month out of five, trading outside the M25 was slightly stronger than in London. Groups’ sales inside the M25 in May were down by 2.3% year-on-year, but further afield they were only 0.4% behind.

May’s total sales through all channels—including at venues opened by groups in the last 12 months—were 1.6% ahead of the same month in 2024. However, this is still below the UK’s recent rate of inflation, as mea-

sured by the Consumer Prices Index.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “May’s Tracker numbers extend the pattern of a reasonable 2025 for pub operators but a challenging one for restaurants and bars. They are particularly concerning in the context of major increases in staff costs from April, and the Chancellor’s recent spending review brought little to reduce the heavy burden on hospitality businesses. Groups will be hoping for better weather to loosen consumers’ spending in the crucial Summer months, but the trading environment is going to remain very challenging for the foreseeable future.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Fragile consumer confidence continues to weigh on the hospitality industry with another month of negative like-for-like sales undoing much of the positive sentiment from April’s encouraging results. With cost pressures showing no signs of reducing, the situation is increasingly desperate for some. Given this combination of sluggish discretionary spending and high costs, we are seeing a number of operators actively looking to expand internationally where trading conditions are more favourable. Unless these challenges ease over the summer, this could lead to less domestic investment and longer term stagnation for the UK high street.”

The Harp In Little Neston Relaunches Following Combined Investment Of £123,000

The Harp, a family friendly community pub and local gem in Little Neston, will relaunch on Friday 20th June following a combined investment of more than £120,000 from Admiral Taverns and licensee, Julie Woolley.

The investment will allow Julie, who will be running the pub alongside her partner Fran McCarthy, breathe new life into the pub and fulfil a lifelong dream -running the very place she grew up in while her parents managed it over 20 years ago.

The pub is owned by Admiral Taverns and inside, The Harp has had a major transformation, boasting a new look and fresh decor giving a warmer, more welcoming feel, whilst old photos have been restored and reframed to honour the pub’s history.

Externally, the pub’s open plan garden has been revamped with new fences, flowers and signage. To celebrate the relaunch, the Harp will host a Family Friendly afternoon with a range of games on Friday 20th June, followed by a Summer Solstice event on Saturday 21st June, raising money for Maggie’s – a charity that provides free expert care and support in centres across the UK and online.

Julie Woolley, Licensee of The Harp, commented: “I’m extremely proud to be running the Harp – a pub where I have so many amazing childhood memories. Several of the customers that have been visiting from years ago are still the same today and it has been brilliant meeting everyone over the past couple of months.

“The Harp is positioned in a stunning area with picturesque views and I’m excited to welcome everyone from all walks of life and can’t wait to see what the future will bring to the pub!”

Upon relaunching, the licensee will run an exciting schedule of weekly entertainment including quiz nights every Monday.

Ashleigh Kirk, Business Development Manager at Admiral Taverns, added: “I would like to take the time to thank Julie on her commitment, effort and contributions to the Harp. Her passion and dedication are truly unmatched and the pub looks incredible! On behalf of myself and everyone else at Admiral Taverns, I wish Julie and her team every success for the future.”

FEA Calls On Hospitality To Collaborate With Other Sectors To Reduce FOG

In recent years FEA has worked closely with a number of industry partners to develop guidance and educational tools to explain the issues caused by incorrect handling of fats, oils and grease (FOG). It remains a major problem affecting vital infrastructure, and one which hospitality operators play a significant role in. Now FEA is calling on the industry to build stronger relationships between waste contractors, waste carriers and waste processors to improve the control and management of FOG.

Around 200,000 sewer blockages occur annually in the UK, and FOG is the cause for about 75% of those. With a rising number of breaches of the Water Industry Act (1991) being recorded, the UK Water Industry Research (UKWIR) is considering a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges. Breaches like these can cost foodservice business operators fines of up to tens of thousands of pounds, but the continuing occurrence of these breaches indicates that for many the message about the importance of correct handling and disposal of FOG is not breaking through.

While it is clearly vital to have the stick of fines, we should also look to be promoting the carrot - the benefits that can accrue to not just the hospitality sector but a wide range of businesses if they collaborate and co-ordinate their efforts to address this issue. FOG can be used for a variety of purposes once it has reached the end of its working life in kitchens. For example it can be processed into animal feed or converted into biodiesel, but these require:

1. the correct equipment to capture the FOG, 2. companies that can collect and safely transport it from businesses of all sizes, from small independents to nationwide chains, and

3. companies that can efficiently reprocess FOG.

Operators should be actively looking at the available options for managing their FOG. Speak to specialist contractors about the available options for getting the most out of the FOG their business creates and how to manage it in an ethical, sustainable manner, engage with waste contractors or hauliers about the available options for regular FOG collections. Finally, your local water company will be able to provide advice about the best way to manage this type of waste. The resources and the infrastructure to effectively and legally handle this waste exists, but the continued incidents of fatbergs shows that too many companies are happy to cut corners.

Effectively managing FOG waste doesn't need to be an additional expense, it can be an opportunity and indeed an additional source of income if done right.

Many waste oil collection services offer profit sharing options to suppliers of FOG, and as it can be fully quantified and accounted for, it can be used to track the volume of greenhouse gas emissions saved by biodiesel created from it.

This collaboration between different segments of our supply chain is already something that many sectors are familiar with as part of their attempts to take control of their Scope 3 carbon emissions. Building the relationships that are emerging in the FOG management ecosystem are exemplary of the ways creating a circular economy can be mutually beneficial and not merely another arbitrary regulatory burden to bear.

Download the Foodservice Fat, Oil and Grease Management Guide via the information tab at fea.org.uk. (fea.org.uk/information/foodservice-fat-oil-and-grease-management-guide)

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk

Three Horseshoes in Witney Wins BII Award

The BII Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since January 2025, operators from across the UK have been whittled down from a field of over 500 nominations, all vying to become the next BII Licensee of the Year winner.

Following a final judging day on Monday 16th June, where each of the six finalists faced three panels of industry experts and operators, Tommy Higgs and Mike Dove from The Three Horseshoes in Witney, were named as the champions!

Excelling across all areas of the competition, they faced incredibly tough competition from the five other finalists, from a diverse range of business models and experience, with their performance on the final judging day seeing them take the top spot.

Tommy and Mike were crowned winners in front of a crowd of 900 colleagues and industry friends at this year’s BII Summer Event, hosted on Tuesday 17th June, at the beautiful HAC Royal Artillery Gardens in Moorgate. The event was also livestreamed for the first time, allowing the finalists’ pubs to join the event online to cheer them on.

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.

Having taken on their pub just 2 years ago, these best friends, who have been dreaming of owning and running their own venue for a decade, secured the top spot, giving an emotional and heartfelt winner’s speech.

Steve Alton, Chief Executive of the BII commented: I’d like to offer a massive congratulations to Mike and Tommy on behalf of myself and the whole team here at the BII, including our fantastic judges.

This is the most rigorous and intense competition in our industry, so I would like to also congratulate our other wonderful finalists on this incredible achievement.

“Tommy and Mike have proved themselves to be true innovators, taking a traditional country pub and making it into a truly special space for every area of the community. Their leadership and team focus as well as their infectious positivity won them the award on the day.

“The BII would also like to thank everyone who entered this year’s competition. Despite the huge challenges they continue to face, their tenacity and sheer determination for continued excellence has been an inspiration to the whole BII team.

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.

Lack of Workplace Role Models Keeps People with Learning Disabilities Out of Work

A lack of visible role models in the workplace – particularly in customer-facing roles – is a major barrier to seeking employment for adults with learning disabilities such as Down’s Syndrome, Autism and Aspergers, new research has revealed.

In the UK, there are 1.5 million people with learning disabilities, but only 5% are currently employed.

Hilton’s survey of more than 500 people with learning disabilities and their carers* found that 79% believe businesses should do more to promote job opportunities and the benefits of inclusive hiring.

Doing so could have a significant impact on employment levels among those with learning disabilities, as three quarters (74%) would feel more confident applying for roles if they saw more people with similar disabilities in the workforce.

Despite this, just 16% of respondents who are in the workforce said they have a role model with a similar condition to connect with and learn from.

The study, released to mark Learning Disability Week (16th – 22nd June), highlights the importance of hiring, supporting and celebrating employees with learning disabilities, particularly in customer facing service roles across sectors such as hospitality and retail.

The findings underline the powerful ripple effect role models can have – not only on jobseekers, but their carers too. Yet such moments of visibility remain rare: only a quarter (25%) of carers say they have ever been served by someone with a learning disability. When they have, the impact is clear – 70% said it motivated them to help their dependent find fulfilling work, and three quarters (75%) said it made them realise the person they care for could be a role model to others.

This view is shared by the wider public. Hilton also undertook polling among more than 2,000 consumers,

which found widespread support for greater inclusion of people with a learning disability in customer facing roles.

85% said that having more people with learning disabilities in these positions would inspire others to apply, while nine in 10 (93%) said it was important to see staff from all backgrounds in hospitality roles. Three quarters (75%) said there weren’t enough people with learning disabilities in such jobs.

Stephen Cassidy, senior vice president, UK & Ireland, Hilton, said: “Representation matters –seeing people like yourself succeed at work builds confidence and opens doors to career opportunity. Our team members with learning disabilities contribute across a wide range of roles, from frontof-house positions like reception and concierge to behind-the-scenes work in kitchens, housekeeping, and revenue management. They bring unique strengths and a strong commitment that enrich our culture and elevate the guest experience. By providing the right support and fostering an inclusive environment where everyone feels valued, we empower individuals to reach their full potential and demonstrate that inclusion is a powerful driver of success in hospitality.”

This year marks the 10th anniversary of Hilton’s partnership with Aurora Foxes, a hospitality college and training hotel in Minehead that supports young people with learning disabilities. Over the past decade, the collaboration has provided 89 work placements, with 15 former students currently employed in roles with Hilton. A long-standing partnership with the Down’s Syndrome Association (DSA) has also enabled 52 work placements, with almost 40 team members currently working at Hilton through the DSA’s WorkFit programme.

To celebrate the valuable contributions of people with learning disabilities in the workforce, Hilton opened a pop-up tearoom at The Waldorf Hilton, London, on 16 June. The event featured a special performance from blind, autistic musical savant Derek Paravicini.

AA Hospitality Awards Set the Stage for Peer-Chosen Honour

The stage is set for one of the hospitality industry’s most respected awards – AA Chefs’ Chef of the Year which will be unveiled at the AA Hospitality Awards in September.

This year’s shortlist highlights some of the UK’s most celebrated culinary voices, from Hélène Darroze at The Connaught to Pam Brunton at Inver and Aktar Islam of Opheem, alongside nine other standout chefs.

Celebrating exceptional talent and leadership in the kitchen, this prestigious accolade, first launched in 1996, places the power in the hands of the professionals themselves. It’s the only AA award voted for solely by chefs, recognising the peers they believe have made the most remarkable impact over the past year.

The AA Chefs’ Chef winner will be announced on Monday 22 September at a glittering ceremony at JW Marriott Grosvenor House, London, attended by 1,000 industry figures. Guests will be treated to an exceptional menu curated by Adam Smith, Executive Chef at Woven by Adam Smith at Coworth Park Hotel in Berkshire, which proudly holds 5 AA Rosettes.

Commenting on the menu, Adam Smith said: “I am truly honoured to curate the menu for this year’s AA Hospitality Awards. It’s always a wonderful evening that brings together our incredible hospitality industry, and this year holds special significance for me with having the privilege of cooking for everyone.” Simon Numphud, Managing Director at AA Media, added: “The AA Chefs’ Chef Award is one of the most meaningful accolades of the night. Not just because of the high calibre of talent it recognises, but because it’s chosen by those who understand the craft best – fellow chefs. It’s a heartfelt celebration of excellence, respect and camaraderie in our industry, and it continues to shine a light on those pushing boundaries in UK

• Brett Graham, The Ledbury (London)

• Clare Smyth, Core by Clare Smyth (London)

kitchens. We’re delighted that Adam Smith will curate this year’s Awards menu, and we look forward to announcing the 2025 AA Chefs’ Chef of the Year in September.”

Bringing together culinary excellence from every corner of the UK, the 2025 Chefs’ Chef nominees represent the innovation, resilience and brilliance of British hospitality.

THE FULL SHORTLIST IS:

• Adam Handling, Frog by Adam Handling (London)

• Aktar Islam, Opheem (Birmingham)

• Angela Hartnett, Murano (London)

• Gareth Ward, Ynyshir Restaurant and Rooms (Wales)

• Hélène Darroze, Hélène Darroze at The Connaught (London)

• Lorna McNee, Cail Bruich (Glasgow)

• Michael Wignall, The Angel at Hetton (Yorkshire)

• Pam Brunton, Inver (Loch Fyne)

• Roberta Hall-McCarron, The Little Chartroom (Edinburgh)

• Tom Kitchin, The Kitchin (Edinburgh)

The AA Chefs’ Chef of the Year is voted for by AA Rosette holders. Voting will close on 1 August 2025.

Turn a Cocktail into a Concert with TheMusicLicence

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

Music is a powerful tool, so if you’re looking to enhance your customers experience this summer, why not include background music for ambience and offer live entertainment as an easy and effective way of boosting your business.

In a competitive market, it’s important to stand out, and a venue that offers live music, or curated background music can help create an inviting atmosphere that draws people in. Live performances in particular can create a community feel and encourage patrons to become repeat customers, as well as passersby come in to check out what’s happening. By hosting a live band covering popular songs, or an acoustic singer promoting their new album, you can transform an ordinary beer garden or indoor

space into a summer hotspot.

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

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

Get TheMusicLicence

Mayor Announces New Summer Streets Al Fresco Dining Hotspots To Boost Capital’s Hospitality Industry

The Mayor of London, Sadiq Khan, has today announced new al fresco dining and drinking hotspots that will allow Londoners and visitors to make of the most of the capital’s summer months.

Lambeth, Hackney, Waltham Forest and Westminster boroughs will see streets transformed into open-air dining areas, thanks to funding from the Mayor to boost the capital’s hospitality industry.

Sadiq’s £300,000 Summer Streets Fund will enable areas across the capital to open-up this summer and reflects the Mayor’s commitment to outdoor dining and longer opening hours ahead of being granted new licensing powers from Government to help boost the capital’s nightlife.

The Mayor is keen to build on this early expansion across London in the years ahead, putting al fresco dining on the menu for all Londoners and offering more choice and more time for Londoners to enjoy the best the capital has to offer.

THE FIRST WAVE OF SUCCESSFUL SCHEMES ARE:

Westminster – After a widely popular al fresco programme during the pandemic, pubs, bars and restaurants on St Martin’s Lane in the heart of the West End will be able to provide open air dining and drinking once again. The iconic street will be car-free from 11am-11pm and al fresco licences available for up to 34 businesses. Plans will be brought forward to make this permanent in the coming months.

Shoreditch – For the first time ever independent bars and restaurants on Rivington Street and Redchurch Street will be able to offer outdoor dining and drinking until midnight. Both streets will be car free on Fridays and Saturdays throughout the summer and businesses will be able to apply for free licences for the first three months.

Brixton – 400sqm of outdoor dining space will provide around 80 extra tables and 400 extra seats for businesses in Atlantic Road and Brixton Station Road. Running on selected weekends, the roads will become car free zones until 10pm, with daytime activities including food markets, art workshops and live music.

Leyton – Francis Road will extend its car free hours, making it a hub for street trading and a cultural meeting point with seating, outdoor games, late events and a weekend market. There will be further outdoor dining in the Leyton Midland Road as part of a summer event.

London’s hospitality, leisure and tourism are critical to the success of the capital and growth nationally, generating more than £46 billion every year* and accounting for one in 10 jobs in London.

As temperatures rise and with more than five million tourists expected to visit this summer alone, the Mayor is committed to doing all he can to support these industries and in the last year the number of late

night hospitality sites in London has grown faster than anywhere else in the country**.

The Mayor of London, Sadiq Khan, said: I’m delighted to announce the first of many new al fresco hotspots across the capital to help Londoners and visitors make the most of our summer this year. With new car-free, al fresco dining in Westminster, Shoreditch, Brixton, Leyton there will be new and fantastic spaces to bring people together.”

“The schemes announced today are just the beginning and we’re looking to build on their success across London in the years ahead.”

“London’s food, drink and nightlife scenes are world-class and I’m determined to do all I can to help them thrive. With new licensing powers granted by Government being developed, I’m looking forward to doing even more – working with boroughs, businesses and the police to drive forward more initiatives like these.

We saw what a success it was during the pandemic, and I want to expand al fresco dining further in the years to come, all part of building a better London for everyone.”

Justine Simons OBE, Deputy Mayor for Culture and the Creative Industries, said: “There’s no place like London in the summer and today’s announcement will provide a fantastic opportunity for people to enjoy our incredible restaurants, pubs and bars.

These new outdoor dining hotspots will bring our streets to life, creating new hubs for people to enjoy a drink or meal outside. It’s just the start of what’s to come!”

Kate Nicholls, Chief Executive of UK Hospitality, said: “I’m delighted that there has been such significant interest from London boroughs in the Summer Streets Fund and that we’re seeing swift decisions on successful schemes.

“These initiatives can provide a real boost for hospitality businesses, Londoners and visitors to the capital. I’m looking forward to seeing the impact of this investment and even more Boroughs getting involved.”

Michael Kill, CEO of the Night Time Industries Association, said: “The launch of al fresco dining in key areas like Brixton, Shoreditch, Leyton and the West End marks the beginning of an important initiative that supports the recovery and long-term growth of London’s nightlife and hospitality sector.

Creating vibrant, accessible outdoor spaces for food, drink and culture is a powerful way to bring communities together and boost local economies. We see this as a strong foundation — and hope it will grow into a city-wide movement that helps reshape and revitalise London’s nightlife for years to come.”

National Pubwatch Honorary Treasurer Receives British

Empire Medal For Services To The Night-Time Economy

National Pubwatch (NPW) honorary treasurer and regional representative Trevor Pepper has been recognised with a British Empire Medal (BEM) in the Birthday Honours List 2025 for services to the night-time economy and the hospitality industry.

BEM’s are given in recognition of meritorious civil or military service. Trevor has played a crucial voluntary role in supporting National Pubwatch, both regionally in the West Midlands, where he provides a daily point of contact for thousands of pub staff, and nationally, by being an active member of its Committee since 2004. He has been a key part of the National Pubwatch Conference team for the last 18 conferences and has just started to work on his 19th.

National Pubwatch is the voluntary organisation that supports over 800 pubwatches across the UK. Pubwatches are groups of licensees who voluntarily work together, with the support from local partners such as the police to address crime and anti-social behaviour and create a safer night time economy for staff and customers.

Pepper started his Pubwatch journey back in 1998, as a Special Sergeant attached to the city centre team in Coventry, where he collaborated with the police licensing team, the city centre police team and the newly formed Pubwatch.

In 2002, he took ownership of the newly formed City Ambassadors, a team of four in Coventry City Centre, who focused on making the night time economy safe, after years of increasing violent crime

In the same year he took on the role of Operations Manager with the portfolio for community safety and crime reduction for CV ONE

Ltd who managed Coventry city centre.

He worked in partnership with the local Pubwatch and regular meetings were held with licensees and police to ensure crime continued to drop. This was achieved, under his guidance, by bringing special constables into night-time economy policing, working with ambassadors and door supervisors, community safety partners and introducing regular patrols. Subsequently, Coventry was promoted to fourth safest city in the UK.

On top of this he was working voluntarily as a Special Sergeant and later a Special Inspector with West Midlands Police from 1982 until his retirement in 2015. He worked in Coventry city centre till 4am most weekends.

As a NPW Committee member he has been the driving force in the

planning and delivery of its annual conference. He also mentors new regional representatives and performs a vital role as honorary treasurer, ensuring the retention of sponsorships and that scarce funding is directed at initiatives that promote good practice advice and education.

All of this has taken place while he has been working full time. In 2012, he worked in the University of Warwick Community Safety Team where he was quickly given the lead for night time economy and safer socialising. Under his leadership it was one of the first universities in the country to achieve Purple Flag status.

He now works for Stratford-on-Avon District Council as a CCTV manager within the community safety team. In this role he has been taking the lead in ensuring the CCTV system is fully functional and works closely with Warwickshire Police and the wider community safety partnership to promote a safe secure district. He has also taken the opportunity to seek out funding to expand the CCTV system and enhance the service. He also works closely with the Pubwatch in Stratford upon Avon sharing advice and guidance.

Trevor said: “Getting this BEM is very much a great honour. I have always been committed to making sure that the late-night economy is a safe and secure place for people to socialise.

“This is recognition, not just for me, but for NPW as an organisation and for all the local Pubwatches that are doing a hugely important job in ensuring that the evening economy is safe.

“NPW is very much a part of the hospitality industry and our support is vital to keeping staff and customers safe and secure and allowing safer socialising.”

St Austell Brewery Delivers Another Year Of Growth And Unveils Major New Rebrand

St Austell Brewery has reported strong financial performance with a further year of record-breaking turnover and underlying EBITDA growth of 8.7% in the 52-week period to 28 December 2024. The family-owned company has also unveiled its first significant rebrand in 70 years.

The strong trading performance – and increased turnover of £231m –converted into an 8.7% increase in EBITDA (earnings before interest, tax, depreciation and amortisation) to £22.4m – demonstrating the positive momentum St Austell Brewery generated in 2024 despite the continued economic headwinds.

Gerard Barnes, Chairman, St Austell Brewery, said: “I am pleased to report that despite the sustained challenges in the sector, the company has once again achieved record turnover, and importantly, has also converted this performance into increased EBITDA.

“While inflation has eased, a combination of fragile consumer confidence, higher taxation, the lowest number of visitors to the South West in a decade, and a second summer of disappointing weather, conspired to provide a challenging backdrop in 2024.

“The financial results represent continued momentum and positive progress against our strategic plans. As we continue to navigate the many challenges and evolving customer demands, our ambitious capital investment programme remains key to our long-term success.”

In 2024 St Austell Brewery invested £18.3m in capital expenditure across all areas of the business.

During the 52-week period, St Austell Brewery’s managed houses delivered strong sales growth, significantly outperforming the market with like for like growth of 13%. Building on the success of winning Best Accommodation Provider at the 2024 Publican Awards, the company was also awarded Best Brewing Pub Company in 2025. In addition, 35 of its managed pubs and nine tenanted pubs were recognised with Reputation 800 and 900 Awards – the gold standard for exceptional guest experience.

Further highlights from 2024 include the successful reopening of the iconic Pier House in Charlestown following a devastating fire in January 2023.

In the beer business, there was continued investment in the company’s brewing capability and its brands. 2024 saw the launch of Proper Job 0.5% – a strategic move into the no and low category. Following the investment into Harbour Brewing Company in 2022, the performance of its lead brand, Arctic Sky, continues to deliver strong growth + 78% on the previous year.

In parallel to announcing its annual results, the 174-year-old company has unveiled its first major rebrand in more than 70 years. The new

brand identity aims to positively evolve the company and ensure it underpins St Austell Brewery’s ambitions for the future.

Kevin Georgel, Chief Executive, St Austell Brewery, said: “I’m proud of the strong financial performance in 2024 which came off the back of a very strong 2023. The results are all the more meaningful given the challenging trading environment. Despite the sustained economic headwinds, and wider market challenges, the commitment and passion of our people, and the resilience of the company, have enabled us to deliver continued growth in both revenue and profits.”

“As we look forward, whilst the outcome of the autumn budget has created significant additional cost pressures – necessitating some difficult, but necessary decisions to review and reduce our operational structure – we remain resolutely focused on delivering our long-term strategy and sustainable growth.

“Our recent rebrand signals our intent to future-proof the company. The evolution of our brand isn’t just about a new identity, it’s about clarifying and refining our purpose, positively evolving our values, launching our new sustainability plan, and aligning everything we do with the world we want to help shape.

“Guided by extensive research and insight from both inside and outside of the business, we are committed to ensuring that we are fit for the future. The rebrand is a natural and considered step forward which underpins our ambitions for the future and the generations to come.”

Kevin added: “Next year we celebrate 175 years of St Austell Brewery. Drawing on our rich heritage, through the evolved brand story, we’re proud to unveil a clearer, more confident vision for the future. This is more than a new visual identity. It represents a thoughtful, holistic evolution of our brand – designed to reinforce our position in the market and support the next phase of our growth. More importantly, it’s a statement

Dorset Beer Festival Hosts County’s First

Over 1500 guests visited the Dorset Beer Festival at the Hall & Woodhouse Brewery in Blandford last weekend (13 and 14 June) to enjoy beers and live music in the sunshine. The event, at the home of Badger and Outland beers, has raised an estimated £10,000+ for charitable causes.

The festival also staged Dorset’s first beer and music pairing as award-winning writer and Sunday Times beer columnist Pete Brown led visitors through some of his favourite beers, each matched with a different piece of music. Pete explained some of the emerging neuroscience behind beer and music matching before giving them three beers to try while listening to music.

Pete said: “I started matching beers with songs as a joke, then discovered that scientists at Oxford University were doing something very similar and taking it really seriously. So I’ve been hosting events to show how music can influence the taste of beer – and have just published Tasting Notes, a book about it.

Beer And

Music

of intent and demonstrates our commitment to our people, our guests, and the great experiences we deliver

“With encouraging financial results, a bold new identity and ongoing investment across our pubs, brands and our people, St Austell Brewery remains firmly on a growth trajectory.”

Stonegate plans for job cuts following Aprils Tax Hikes

The UK’s largest pub chain, Stonegate Group, is, according to reports planning a significant reduction in workforce to streamline its highly indebted corporate structure.

As part of this measure, up to 150 jobs at the company’s headquarters are to be cut. This development follows recent tax increases by Chancellor Rachel Reeves, which have significantly impacted the hospitality sector.

According to The Telegraph, the company, which operates 4,000 establishments across the country, including the Craft Union and Slug & Lettuce brands, has been discussing options with AlixPartners to streamline operations.

The move follows a difficult period for the TDR Capital-owned company, and the proposed job reductions are partly attributed to a strategic shift from managed pubs, which require more resources and head office staff, to leased and tenanted pubs that have proven more profitable.

A Stonegate spokesperson highlighted the need to reorganize support functions due to rising costs following recent budget changes, particularly those affecting National Insurance contributions

This will be Stonegate’s second round of job cuts in two years, after making 250 redundancies in 2023.

The company is also reevaluating rents and supplier agreements as part of its restructuring strategy.

Earlier this month a survey of hospitality operators from across the sector laid bare the impact of recent increases to employer National Insurance Contributions (NICS) and the changes to Business Rates on hospitality businesses.

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

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

Pairing, Raises £10,000 For Charity

What about Customer Toilets?

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

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

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

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

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

“The crowd at the Badger Brewery were very responsive to the pairings, and particularly enjoyed drinking locally-brewed Outland West Coast IPA with ‘Human’ by The Killers. I matched these partly because IPAs and The Killers’ music have both been shaped by cross-Atlantic travel; IPAs were first brewed in the UK and then adapted by American brewers, while ‘Human’, written by a West Coast USA band, has achieved anthemic status in this country.”

Head brewer Toby Heasman said: “The Festival was, as always, a wonderful celebration of beer, food and music. And, as in previous years, all proceeds from the event go to charitable causes, this year The Huntington’s Disease Association and The Brewers’ Benevolent Fund.” Hall & Woodhouse raised over £850,000 for good causes in its heartland last year.

He added: “Pete’s sessions were a great addition to the Beer Festival. We all enjoy listening to music while savouring a beer, and this was a fun way to understand how the relationship between the two is closer than we think.”

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

Flat Finish To May For On Premise Drinks Sales

Operators and suppliers generated marginal growth in the second half of May following wetter weather, CGA by NIQ’s latest Daily Drinks Tracker shows.

Sales in the week to 24 May were 2% ahead of the same period in 2024, while the following seven days to 31 May brought a fractional decline of 0.4%. It completes a soft May for the On Premise after a mixed first fortnight, thanks in part to rain in many areas of Britain. However, after a very bright Spring, which provided year-on-year growth in ten of 11 weeks between February and late April, trends over the medium term have been generally good.

The second fortnight of May suffered from a damp Bank Holiday weekend, with sales on Saturday 24 and Monday 26 May down by 13% and 10% respectively as consumers stayed away from beer gardens and terraces.

Comparisons were much healthier on sunnier days including 20 and 21 May, which both delivered double-

digit growth.

The Tracker’s breakdown of categories shows beer sustained its recent positive performance, with growth of 2% and 3% over the two weeks. However, wine (down 10% and 13%) struggled, and spirits (down 8% and 4%) were also negative—though there are signs that this category’s year-on-year comparisons are starting to narrow.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “After a very encouraging March and April for drinks sales, May was a tougher month for pubs, bars and suppliers. Both of May’s Bank Holiday weekends were washouts for many parts of the country, though gains during brighter periods at least pushed sales into the black.

Many consumers continue to watch their cash, and ongoing inflation and new labour costs have piled pressure on real-terms growth and profit margins. Fingers are crossed that the next few weeks bring a return to warmer weather and more confident spending.”

CAMRA To Make A Film Series About Community Owned Pubs

CAMRA is partnering with Plunkett UK to produce a new three-part documentary film series for its educational Learn and Discover platform, celebrating communities who have banded together to save their much-loved pubs.

The series will highlight the many stages and challenges faced by local campaigning groups, shedding light on the process of securing and running a community pub. CAMRA hopes the documentary will encourage people to see community ownership as a viable and accessible option for their own local.

The film’s production team boasts the expertise of Katie Greenhalf (pictured left), This Film and Rachel Auty (right), Cameron Rae Consultancy and founder of Women On Tap CIC, who have documented the highs and lows of groups who have heroically campaigned to save and now run the Traveller’s Rest in Skeeby, North Yorkshire, the Antwerp Arms in Tottenham, London and Yr Heliwr in Nefyn, Wales.

Alex Metcalfe, Campaigns and Communications Manager: Learn and Discover, said: “Following the success of CAMRA’s award-winning documentary, Desi: A Pub Story, I cannot wait for the next addition to the exciting library of Learn and Discover content.

“Pubs are more than a place to enjoy cask beer and real cider and perry, they are social hubs for the local community, bringing people together to help tackle loneliness and social isolation. In many areas, pubs provide the last remaining public communal space, allowing friends and families to meet and feel part of a greater community.

“Once a pub is gone, they never come back. The effort volunteers put in to save their locals from closure,

to bring a pub into community ownership, should be put into the spotlight. Viewers will enjoy learning more about community owned pubs and all the trials involved in keeping them alive, from organising fundraising activities to forming a community group.

“With a huge catalogue of entertaining videos, engaging articles and audio clips about beer, cider and perry plus the pubs and clubs which serve them, CAMRA’s award-winning educational platform Learn and Discover is the perfect place for this new project. I cannot wait to show you the amazing work Katie Greenhalf and Rachel Auty have produced.”

James Alcock, Plunkett UK Chief Executive, added: “As a national charity supporting people in rural areas to set up and run a wide range of businesses in community ownership, Plunkett UK is delighted to be partnering with CAMRA on this important documentary series that highlights the important role that community pubs have to play. The films will shine a spotlight on businesses based across the country that are part of our membership network.”

“At Plunkett, we see time and time again how crucial it is to save local assets such as village pubs from closure. When such businesses close, they leave people without access to vital supplies and services and increase the risk of isolation.”

“By transforming them into community businesses, we know they can be truly inclusive and benefit everyone who lives and works there. They are highly effective at acting as multi-service hubs that proactively reach out to support those most vulnerable in a rural community, positively tackling issues of poverty, isolation, and loneliness.”

“Death” Of Birmingham’s Culture And Hospitality Ecosystem Can Still Be Avoided, Says NTIA

Central, regional, and local government must take immediate action together to stem further losses in Birmingham’s culture, entertainment, hospitality, music, and NTE, experts have warned.

Lyle Bignon, NTE Ambassador for Birmingham, working on behalf of the Night Time Industries Association, said: “UK Government, West Midlands Combined Authority, Birmingham City Council, West Midlands Police, and other public sector agencies have to work harder to protect businesses in the city and region.

“There is a widely shared view in our industries that politicians, policymakers, and leaders of various organisations with responsibility for our city’s future are continuing to wilfully ignoring the calls of an increasingly beleaguered sector.

“In the space of less than a month, four Birmingham venues – the 5:15 Club, The Anchor Digbeth, Hockley Social Club, and Zumhof –have announced either immediate or imminent closures.

“It is unacceptable that many businesses are now struggling to stay open, and our elected representatives are either nowhere to be seen, or choose not to meaningfully engage over what has been months and months of calls for action.

“The golden threads that link the future economic viability of all our hospitality and NTE venues are accessi-

bility, attractiveness, safety, and crucially the ease of running businesses.

“The current Government seem hellbent on reducing the amount of people’s disposable income, which directly impacts the out of home leisure economy, both here in Birmingham and across the UK.

“The slow death of the region’s culture and hospitality ecosystem –which still has much to champion and celebrate – can still be avoided through the involvement of decision-makers now. What are they waiting for?”

Michael Kill, CEO of the Night Time Industries Association, commented: “The closure of a number of venues in Birmingham highlights a deeply concerning narrative of high-profile venue losses across the UK.

“This isn’t isolated — it’s symptomatic of a wider crisis in our sector.

“The message is clear: the Government, Birmingham City Council, West Midlands Combined Authority and others must step up urgently with meaningful support before more vital cultural spaces disappear in the city and region.”

Westons Cider Toasts 145 Years By Supporting

Pubs And Bars With £10,000 Giveaway

To mark 145 years of cider making, Westons Cider – the UK’s leading independent cider maker – is running a nationwide summer giveaway aimed at rewarding and recognising its valued on-trade partners.

From 1st May to 31st August 2025, pubs and bars across the UK will have the chance to win a share of over £112,000 in cash prizes, with four lucky winners taking home £10,000 in cash and 145 more each receiving £500 to support their business.

Running throughout the key trading period over spring and summer, the campaign is giving back to the venues that have supported the brand over the decades. With significant cash prizes on offer, it’s a simple way for operators to get rewarded for stocking a trusted cider range that consistently performs behind the bar.

The competition is open to both new and existing Westons stockists, including those purchasing via national, regional wholesalers and pubcos.

“Celebrating 145 years is a huge milestone for us,” says Darryl Hinksman, Head of Business Development at Westons Cider.

“Pubs and bars have always been at the heart of our story and this campaign is our way of saying thank you, giving our customers an easy way to get even more from the brands they choose to serve. Whether

ners.”

To enter, outlets simply need to purchase three kegs of qualifying Westons draught cider – including Stowford Press Apple, Stowford

Press Dark Berry, Henry Westons Vintage and Henry Westons English Berry Draught – and enter through the following webpage: https://westons-cider.co.uk/10000.

Every additional three kegs purchased gives pubs another entry, meaning the more kegs ordered, the better the chances.

There’s also the opportunity to earn bonus entries through Westons’ ‘Refer a Pub’ feature – if a participating pub refers another venue to the competition, and that venue makes a qualifying entry, the referring pub will gain an extra entry.

Renowned for its premium, crafted ciders such as Stowford Press and Henry Westons, Westons is proud to still operate as a fourth-generation, family-run business. Every drop of cider is pressed, fermented, and packed at its mill in Much Marcle, Herefordshire, using traditional cider apples grown and harvested within a 50-mile radius. Westons’ ciders reflect the quality of the local orchards and the expertise built over 145 years of cider making – earning the brand a reputation for quality, consistency and craftsmanship across the trade.

For full details, terms and conditions, and how to enter or refer a fellow publican, head to https://westons-cider.co.uk/10000.

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

the prize money goes towards a garden revamp, team incentives or new kit behind the bar, we hope it delivers real impact to our trusted part-

The Benefits of Installing Solar PV for Hotels and Businesses in the UK

Unlocking Sustainability and Cost Savings

INTRODUCTION

As the UK continues its transition toward greener energy sources, businesses, including hotels, have started to explore renewable energy solutions to drive sustainability and reduce operational costs. Solar photovoltaic (PV) systems have emerged as one of the most effective and accessible options. Harnessing the power of the sun allows businesses to not only reduce their carbon footprint but also gain financial and reputational benefits. This document delves into the advantages of installing solar PV systems for hotels and other businesses operating in the UK.

ENVIRONMENTAL BENEFITS

Reducing Carbon Emissions

One of the most significant advantages of solar PV is its ability to help hotels and businesses reduce their carbon emissions. By generating clean and renewable electricity, solar PV systems replace the need for energy derived from fossil fuels, which are major contributors to greenhouse gases. This transition aligns with the UK government’s netzero emissions target by 2050, offering businesses a chance to contribute actively to the fight against climate change.

Supporting Sustainability Goals

Modern consumers are increasingly demanding environmentally responsible practices from businesses. Hotels, in particular, are under pressure to showcase their commitment to sustainability. Installing solar PV systems demonstrates proactive environmental responsibility, enhancing a business’s green credentials and appealing to ecoconscious customers.

FINANCIAL BENEFITS

Reducing Energy Costs

Solar PV systems provide a tangible mechanism for reducing energy costs. The electricity generated can significantly offset a business’s reliance on the grid, especially during peak daytime hours when solar generation is at its highest. For hotels, which often operate 24/7, this can lead to substantial savings on utility bills, freeing up capital for other operational needs.

protection against price volatility offers financial predictability, which is invaluable for long-term planning.

Government Incentives and Support

The UK government offers various incentives to businesses installing solar PV systems, such as tax benefits under the Enhanced Capital Allowance (ECA) scheme and opportunities under the Smart Export Guarantee (SEG). With SEG, businesses can earn payments for surplus electricity fed back into the grid, further improving the return on investment.

OPERATIONAL BENEFITS

Energy Independence

For hotels and other businesses, energy independence is critical, especially during periods of grid instability or outages. Solar PV systems ensure a steady and reliable power supply, safeguarding operations and minimising disruptions. Hybrid solutions, when paired with battery storage, make this independence even more robust.

Low Maintenance and Longevity

Solar PV systems are known for their durability and low maintenance requirements. Once installed, they require minimal upkeep, and warranties often cover them for 20-25 years or more. This longevity ensures a consistent return on investment over decades, making them an attractive choice for businesses looking for stable, long-term solutions.

Protection Against Rising Energy Prices

Energy costs in the UK have been rising steadily, creating financial strain for many businesses. Solar PV systems allow businesses to lock in cheaper energy costs by reducing dependence on traditional power sources. This

REPUTATIONAL BENEFITS

Attracting Eco-Conscious Customers

In the hospitality sector, customers are increasingly choosing accommodation providers that prioritise sustainability. Hotels with visible solar panels and commitments to green energy practices stand out as environmentally responsible choices. For other businesses, being associated with renewable energy enhances corporate social responsibility (CSR) profiles and fosters customer loyalty.

Enhanced Brand Image

Adopting solar energy sends a powerful message to stakeholders, partners, and consumers. It exemplifies innovation, forward-thinking, and a commitment to environmental stewardship, all of which contribute positively to a business’s brand image. This advantage is

particularly valuable in competitive markets where differentiation is key.

PRACTICAL CONSIDERATIONS

Space Utilisation

Hotels and businesses often have unused rooftop space, which is ideal for solar PV installations. Rooftop solar panels utilise existing infrastructure, maximising energy generation without compromising valuable ground space.

Scalability

Solar PV systems are highly scalable, making them suitable for businesses of all sizes. For large hotels, extensive solar installations can supply a significant proportion of energy needs. Smaller businesses can start with modest systems and expand them as operations grow.

Mitigation of Seasonal Variations

Though solar generation fluctuates with seasons, pairing solar PV systems with battery storage ensures energy availability even during cloudy days or at night. This makes solar energy a reliable option throughout the year.

CONCLUSION

For hotels and businesses in the UK, installing solar PV systems offers a wealth of benefits that extend across financial, operational, and environmental realms. From reducing energy costs and achieving sustainability goals to enhancing brand reputation and ensuring energy independence, solar PV is a forward-thinking investment that pays dividends in multiple ways. As the world moves toward greener solutions and consumers grow more ecoconscious, solar PV systems represent an opportunity for businesses to step into the future with confidence.

Whether you're managing a bustling hotel chain or a small local business, the adoption of solar PV systems is a leap toward sustainable growth, operational efficiency, and a greener tomorrow.

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

VisitEngland Awards For Excellence 2025 Winners Announced

VisitEngland has revealed the winners of its VisitEngland Awards for Excellence 2025, highlighting the very best of England’s outstanding tourism industry.

Gold, Silver and Bronze winners have been announced across 17 categories ranging from ‘New Tourism Business of the Year’ and ‘Pub of the Year’ to ‘Business Events Venue of the Year’ and ‘Camping, Glamping and Holiday Park of the Year’. The awards were presented at an evening ceremony on 4 June hosted by VisitEngland Advisory Board Chairman Lady Victoria Borwick at the Brighton Dome Corn Exchange.

The prestigious VisitEngland Awards for Excellence have been running for more than 30 years. This year’s winners were selected from hundreds of tourism businesses across England including hotels, self-catering accommodation, B&Bs, glamping operators, attractions, restaurants, pubs and museums, forwarded to the national competition via local and regional competitions across England.

VisitEngland Director Andrew Stokes said: “These annual Awards are an opportunity to applaud and showcase the businesses and individuals who provide outstanding customer service and continuously improve their products and offer for visitors.

“From a captivating science museum in Merseyside to a fully accessible hotel in Bournemouth, from cow cuddling on a farm in Yorkshire to fine dining in Lancashire, this year’s winners show just how varied and

diverse our industry is and what makes it great.

“Competition this year was fierce, reflecting the excellence evident across each category and I congratulate all the 2025 winners, and especially those who won Gold, an achievement cementing their place as the standard bearers of our world-class tourism industry.”

In addition to the 16 core category award winners, three special awards were also presented this year including an ‘Outstanding Contribution to Tourism Award,’ a ‘Travel Content Award’ and a ‘Tourism Superstar Award’.

The Tourism Superstar Award 2025 went to port volunteers the Southampton Saints, a team of 13 welcome ambassadors who greet visitors at the city’s port.

The Outstanding Contribution to Tourism Award went to ‘Railway 200’, the 200th anniversary celebration of the first passenger railway, in recognition of its valuable role in highlighting the importance of our railway heritage and rail travel to domestic and inbound tourism in England.

Tourism is one of England’s largest and most valuable industries, generating about £76 billion annually for the economy in domestic visitor spending.

The full list of winner can be seen here: https://catererlicensee.com/visitengland-awards-for-excellence2025-winners-announced/

Sector Unites To Support BBPA’s Open To All Charter On Third Anniversary

The beer and pub sector has united to support the BBPA’s diversity and inclusion charter – the first ever for the sector – on its third anniversary.

The British Beer & Pub Association (BBPA) marked the #OpenToAll milestone, by announcing that the charter has continued to receive the backing of a wide range of supporter organisations and businesses.

The charter, which is the first of its kind for the sector, helps businesses within the pub and brewing sector embed and improve diversity and inclusion across their operation and venues.

Those who sign it commit to putting diversity and inclusion across the board, no matter the role or level of staff member.

This includes placing diversity and inclusion on board-level agendas and ensure it forms part of our ongoing business and future strategy. It also includes appointing a senior leader of the business as a diversity and inclusion champion who regularly engages in training opportunities and events. Now, three years after its launch, their commitment to creating welcoming spaces and workplaces is as strong as ever, cementing the sector’s reputation as a vital support for staff and communities.

Supporters range from operators and trade associations to charities, who have recognised the value of the charter and its aim to welcome and embrace all.

The Open To All charter is part of BBPA members’ impressive strides in improving their inclusivity. Fuller’s has focused on increasing the number of staff who are neurodiverse or have intellectual disabilities. The company commissioned a guide which gives staff the confidence and skills to hire team members from a hugely underrepresented section of the community and it has beaten its recruitment targets. Fuller’s now has ambitions to share this learning with the wider industry.

Meanwhile, Punch Pubs teamed up with Ask For Clive, a charity that helps venues promote LGBTQ+ inclusion and stamp out discrimination. They also worked with Calm In A Box to provide their pubs and staff with webinars that promote mental wellbeing, with topics including how managing anxiety and coping with the menopause.

Pub company and brewer Greene King launched its Reverse Mentoring programme in 2022, and since then

has paired over 70 of its leaders with team members from its EmployeeLed Inclusion Groups. The scheme allows leaders to gain a new perspective on the business, to witness and have a deeper understanding of the challenges and opportunities there are for people from under-represented backgrounds. Greene King has recently launched its “Customer Promise”, which reaffirms its commitment to ensuring a safe and welcoming environment for all customers, with managers provided with training and guidance on handling challenging situations effectively.

Another BBPA member, Heineken, focused on training staff with a guide that has led to greater confidence in serving disabled customers, which led to improved interactions and customer satisfaction.

The Open To All Charter aims to boost the industry’s efforts to nurture inclusive environments by setting out key commitments.

To support these commitments, the BBPA developed a comprehensive toolkit, providing practical guidance for members about how to incorporate the commitments.

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said: “In just three short years our industry has come a long way in being more inclusive and diverse, which can only be a good thing for their staff and customers.

“Our members have spearheaded fantastic, practical initiatives, and there are so many individuals who have led from the front and made sure their workplaces are truly Open To All.

“I am proud of every single one of our supporters who are helping to ensure our sector continues to welcome all who step through the door.”

Nick Mackenzie, Chief Executive of Greene King and Chairman of the British Beer and Pub Association, said: “The pub has been an important part of society for centuries, and for it to continue to be so, it is crucial we create social spaces where everyone feels welcome. Through the combined efforts of our industry, we are making great strides in our ambition to make sure everyone feels like they belong. By sharing learnings, ideas and initiatives enables us all to build on this success, so we can all play a part in bringing greater diversity and representation to the hospitality sector.”In June 2023, the BBPA was honoured with the Diversity and Inclusion award at the Trade Association Forum Awards, recognising the development and success of the Open To All campaign as a model for best practice in the sector.

UKHospitality Secures EPR Commitments From Government

Following significant campaigning from UKHospitality, the Government has agreed to explore an alternative approach to its Extended Producer Responsibility (EPR) scheme.

Due to poorly drafted rules that classify some packaging sold in hospitality, like bottles of beer and wine or cardboard packaging in QSR, as household waste, many venues are being forced to pay twice for recycling. They are being passed on an EPR fee via their suppliers, and they are having to pay to recycle their waste commercially.

At a roundtable with Mary Creagh MP, the Defra minister responsible, it was agreed that the department would work with the sector to explore a solution to this issue, in line with proposals we put to them last year.

The current timeline means that we are hopeful this solution can be brought forward for the second year of the scheme.

UKHospitality has led the way in urging the Government to rectify this issue. We have put clear solutions forward to Defra, the Government department responsible for the scheme, and written to the Secretary of State, alongside a coalition of leading businesses. We recently escalated our concerns to the Prime Minister and Chancellor, as a result of Defra’s inaction.

Kate Nicholls, Chief Executive of UKHospitality, said: “I’m pleased that Defra is finally properly engaging with

this issue and acting on our concerns.”

“UKHospitality has been campaigning on this issue for over a year and warning of the unfair and costly impact it will have on hospitality businesses.”

“We have put forward clear proposals that can solve this issue, which include an exemption for closed loop hospitality businesses, and I hope that we can work at pace with the Government to put something in place for the second year of the scheme.”

“Of course, this is not an ideal timeline for businesses affected this year. In light of the Government acknowledging that there is a problem that needs solving, I urge hospitality suppliers to recognise this and not pass additional EPR costs through to operators.”

OUR PROPOSED SOLUTION:

• Direct supply of packaging to hospitality businesses and exclusive hospitality wholesalers, including pub companies, is exempt from EPR.

• Where a premise sells packaged product for consumption both on- and off-premises, there needs to be a mechanism that allows for EPR to be paid on only the volume taken off-premises.

The Best in Hospitality Win at the IoH Annual Dinner & Awards 2025

Nearly 500 hospitality professionals from across the world, including Ghana and New Zealand, celebrated at the JW Marriott Grosvenor House London last night (16 June 2025) at this year’s Institute of Hospitality (IoH) Annual Dinner & Awards, an evening full of professional pride and inspiration.

With a powerful reminder from guest speaker, Gold Medal Paralympian Aaron Phipps MBE, that diversity, equity, inclusion, and belonging (DEIB) must remain at the top of all our agendas, the evening was brough to a close by IoH CEO Robert Richardson FIH MI who commented: “It’s been an incredible night, and once again our winners have left us inspired and energised by the talent, drive, and innovation happening across our industry.

“Hospitality is powered by incredible people, tonight helps us keep all our amazing hospitality professionals, front and centre. The Institute is proud to stand beside them all as their professional body and their professional development champion. Every single member is a reminder of why we exist and why our work truly matters.”

IOH ANNUAL AWARDS 2025 WINNERS

1. Compass Group UK & Ireland – ‘Xcelerate with Edgbaston’ | Best Educational Programme (Large Business) – Sponsored by Keenan Recycling Back for a second consecutive win, Compass wowed the judges with the impact of ‘Xcelerate’, which delivered over 60 culinary workshops, training more than 2,700 people, and generating nearly £800,000 in social value in just 12 months. With plans to reach 8,000 people by 2027, the programme is a standout example of meaningful community and skills investment.

2. The Clink Charity | Best Educational Programme (SME) – Sponsored by Keenan Recycling

Another back-to-back winner, the judges commented on The Clink’s ability to continue to break new ground; training nearly 800 individuals in 2024, delivering over 26,000 hours of training, and offering real rehabilitation support through its hospitality operations. With a newly launched café for at-risk young people, their reach and impact continue to grow.

3. The Savoy | Talent Development Team of the Year (Large Business) – Sponsored by CGA Integration

The Savoy’s Talent & Culture team were recognised for driving real results through investment in people. With 21% of team members promoted, engagement at 87%, and turnover significantly reduced, they’ve shown what’s possible when people are truly at the heart of strategy. The hotel’s 3 Michelin Keys and global recognition is true best practices underlying the power of people and business performance.

In a year when National Insurance increased, bringing more financial headaches for hospitality businesses, there is finally some good news on the horizon. A new social media platform, Me Attend, intends to turn the fortunes of leisure time businesses around by offering new and innovative ways to connect them with customers looking for a great day or night out.

Me Attend is a business web portal and social media app, and was created over five years by tech entrepreneur Tyrone Reid. What makes Me Attend groundbreaking is that it eliminates the most persistent pain point of socialising - wasted evenings not knowing where to go or when to go there. Me Attend subscribersyour customers - will reclaim both their time and money through use of the app’s intelligence and live time updates.

Catering, leisure and hospitality sector businesses can reach this new customer base by signing up to the business web portal on Me Attend, and benefit from Me Attend’s distinctive marketing - only available via the app. Me Attend shows new and potential visitors comments, reviews, pictures, videos and even live streams from your premises – and each business can make a stream of revenue from this, that can grow week on week.

4. Canopy by Hilton London City | Talent Development Team of the Year (SME) – Sponsored by CGA Integration

For a second year, Canopy by Hilton London City were the clear winner. Their people-first approach stood out to the judges, with internal promotions, bespoke development programmes, and a strong commitment to mental health and wellbeing. With 12 trained Mental Health First Aiders and a 30% boost in business performance, their team-focused culture proves that putting people first is critical.

5. Compass Group UK & Ireland | DEIB Employer of the Year (Large Business) – Sponsored by EP&T Global

Recognised for their action through its Mission to a Million strategy, Compass is changing the game in social mobility.

With apprenticeship uptake, representation and retention all well above national averages, and with inclusive development built into every level, they were a standout winner in every respect.

6. Marsham Court Hotel | DEIB Employer of the Year (SME) – Sponsored by EP&T Global

From their 2024 win, Marsham Court did it again. Continuing to lead the way in inclusive hospitality. From pioneering accessible facilities to employing a workforce where 14% identify as disabled, and actively supporting the LGBTQ+ community, their work is deeply rooted in values, action, and authenticity.

7. Tony Matharu, Founder & Chairman, Integrity International Group | Outstanding Contribution to the Industry – Sponsored by Aspire Executive Lounges

Tony Matharu was recognised for his visionary leadership and the powerful role he continues to play in shaping modern hospitality. Whether championing sustainability, digital innovation or frontline support, Tony’s work is always rooted in social impact and purpose, making him a deserving and respected winner.

8. Matt Townley FIH MI, Group Operations Director, Dakota Hotels / Chair of IoH North Region | IoH CEO’s Award 2025 – Sponsored by HIT Training

As Chair of the IoH North Region, Matt has played a key role in helping reshape the Institute’s regional engagement outside London. From launching and successfully delivering the Institute’s conference in the north of England for the past two years, to raising vital funds for the Institute’s Bursary Fund and building a thriving local network, Matt’s contribution over the past two years has been exceptional.

The benefits are simple but revolutionary: app users never have to waste another night out. They make confident social decisions backed by authenticated real-time data, transforming their entire day or night out. And businesses can take back control of their marketing by having a presence on a social media platform designed purely to showcase the best events, venues and foodie destinations for those key leisure moments.

As Tyrone Reid, Me Attend’s Founder, puts it; “Me Attend is going to be revolutionary for the leisure and hospitality industry. I honestly think we can change the way businesses and customers engage, and do this in a way that will increase business revenue and make everyone involved happier too. A win-win all round.”

Me Attend is free to all customers to download and use, though businesses will have to register and subscribe to join the app. A special introductory rate for CLH readers that sign up before 31 August 2025 is now available. To find out more please email sales@meattend.com or visit www.meattend.com/signup

Pictured: Matt Towley FIH MI with his award

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.

It’s

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

a REAL-ly BIG DEAL!!!

DON’T MISS OUT ON REAL HAND COOKED CRISPS’ MASSIVE TRADE EXCLUSIVE COMPETITION… WIN YOUR SHARE OF £25,000 WORTH OF FREE STOCK!

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

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

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

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Innovative and Powerful Next Generation Cloud

POS and Label Printing

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

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

Star TSP143IV X4 and TSP143IVSK X4

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

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

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

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

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

Next Generation Cloud POS solutions

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

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

Linerless labelling

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

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

Sustainability

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

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

Investment in advanced technology

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

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

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

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations at mpro5

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

ADVANCED PREDICTIVE ANALYSIS WITH AI

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

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

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

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

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

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

ADAPTING TO NEW REGULATIONS

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

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

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

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

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

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

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

in their choices.

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

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

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

Outdoor Spaces

Enjoy Alfresco Dining All Year Round

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

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

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

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

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

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

See the advert on the following page for details.

Café Culture - Pavement Profit

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

planters with real or faux

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK factory waste plastics and materials that would

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

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

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

See the advert on page 38 for further details.

Why Bistro Style is an Enduring Classic

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

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

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

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

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

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

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

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

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

outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space. For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.

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

See the advert on the front cover.

Outdoor Spaces

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

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

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

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

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

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

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

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

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

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

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

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

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

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

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

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

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

Alternatively, why not opt for a similar stackable con-

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

Design and Refit

Elevating Bar Spaces: How Cult Trade Is Redefining Design for the Hospitality Industry

In the world of hospitality, design isn’t just about aesthetics, it’s about shaping experiences.

Cult Trade, the dedicated trade division of Cult Furniture, is helping bars, restaurants, and hotels across the UK do exactly that by creating striking, design-led interiors that leave a lasting impression.

With a passion for accessible, contemporary design, Cult Trade delivers a curated collection of furniture, lighting, and accessories that balance style with durability, perfect for high-traffic hospitality environments. From sculptural bar stools and marble-topped tables to plush lounge seating and statement lighting, every piece is selected to transform a venue into a space guests want to return to. Modern consumers expect more than quality drinks and good service; they crave spaces that feel aspirational and memorable. Cult Trade helps brands meet that demand by designing spaces that elevate the guest experience, encouraging longer stays, social shares, and repeat

visits.

But Cult Trade is more than just product. Their service-led approach includes flexible trade pricing, low minimum orders, and access to thousands of in-stock products with next-day delivery. With a dedicated team supporting everything from specification to delivery, they streamline the process so clients can focus on creativity and customer experience.

From boutique hotel lobbies to stylish city cocktail bars, Cult Trade’s impact is being seen, and felt, across the hospitality industry. Their growing influence proves that great interiors don’t just fill a room; they define the energy of a space.

Looking to refresh your venue? Discover how Cult Trade can help you design spaces that leave a lasting impression.

Visit cultfurniture.com/trade

Need a Quick Washroom Upgrade?

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

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

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

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

Why Choose RapidFit?

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

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

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

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

Design and Refit

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

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

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

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

Oorja is more than just a

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

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

Update Your Venue With Stunning New Table Tops

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

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

Of course the natural beauty of solid wood will

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

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

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

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

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

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

Whether

and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals. Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

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

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

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life

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

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

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

MST Auctioneers Ltd

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

Design and Refit

Futureproofing Independent Kitchens: Practical Design For Real-World Challenges

Independent hotels, restaurants, and pubs across England and Wales face a unique set of pressures: rising costs, evolving safety regulations, and the constant juggle between running a great business and keeping the kitchen up to scratch.

At Tricon, we’ve spent decades working alongside independent hospitality operators, helping them turn tired or inefficient kitchens into true commercial assets, without the drama or bigchain price tag.

Whether it’s rethinking a cramped back-ofhouse, phasing a refit to keep service running, or unlocking savings on energy bills, we know the realities of independent hospitality. We start every project with one question: what does your business need to thrive for the next ten years, not just the next trend cycle? From designing kitchens that pass the next round of food safety audits, to finding cost-effective solutions that boost productivity, our team brings ideas that work on the ground.

Mayfair Furniture

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

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

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

Our experience covers everything from country inns and boutique hotels to high-street restaurants and city pubs. No generic “cookie-cutter” schemes, just honest advice and design rooted in UK know-how, for businesses run by real people.

“For independents, a well-designed kitchen isn’t a luxury — it’s a necessity for survival. The right investment protects margins, simplifies compliance, and gives operators confidence for the future.”

Mike Coldicott, CEO, Tricon Foodservice Consultants

If you want to see what’s possible, and for a practical no-nonsense chat get in touch or check out our recent projects at www.tricon.co.uk

Paul Greenwood

Business Development Manager

paulg@tricon.co.uk 020 8591 5593

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

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Products and Services

Now Is The Time To Buy Refurbished

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

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

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

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

CLEAN Do The Workwear, So You Can

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

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

3R (EPOS) Solutions

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

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

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

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

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

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

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

to provide you with the tools you need to succeed.

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

Preventing Dine & Dash with CardsSafe

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

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

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

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

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

and

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

subscription per month, minimum one year.

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

per month).

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

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

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

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

J&E Hall Cellar Coolers Impress at Boom Battle Bars

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

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

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

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

of work for over the years –presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range."

Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars.

Boom Battle Bars is the market leader in a new entertainment concept, competitive socialising, offering games including American shuffleboard, augmented reality darts and axe-throwing as well as conventional pool and beer pong.

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

Property and Professional

Why

Specialist Hospitality Consultant?

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

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

BPI Supports Closure of a 120-Year-Old Bakery Business with £300k Asset Sale

BPI Asset Advisory was appointed to facilitate the sale of bakery and commercial catering equipment from Oddie’s Bakery, a respected family-run business based in Lancashire.

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

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

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

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

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

The pub industry is facing long-term decline. Over 400 pubs closed in England & Wales in 2024 - total numbers fell below 39,000 for the first time - the most since 2021 during the COVID pandemic. Rising National Insurance contributions, increased wages, and reduced business rate relief from April 2025 will further strain the sector.

The situation is similar for the hotel and restaurant industry. Recent research by the British Institute of Innkeeping shows that only 50% of UK hospitality businesses are making a profit.

How can Antony Batty & Company help?

lenders who may provide financial support. Company Voluntary Arrangement (CVA) – If creditors are demanding payment, we can propose a structured repayment plan. This allows part of the debt to be written off, avoiding liquidation. A CVA is a recovery process that gives businesses time to turn things around.

Directors need to be aware of their responsibilities:

As Licensed Insolvency Practitioners, our aim is to save businesses, with liquidation being a last resort. Key options include:

• Time to Pay Arrangements with HMRC – Structured payment plans that give businesses time to repay debts. We have extensive experience negotiating these.

Additional Finance – We have strong relationships with

For Sale: Stunning & Renowned Award Winning Michelin Starred Pub/Restaurant With 4 Bedroom Accommodation

Licensed property specialists Stonesmith, are delighted to offer for sale the renowned and award winning Masons Arms at Knowstone, a Michelin starred destination food led pub/restaurant.

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

We have over 25 years of experience in helping and advising business owners with 昀nancial dif昀culties. Our aim is to help directors save their businesses and livelihoods. If a formal insolvency solution is needed, we are Licensed and Regulated by the Institute of Chartered Accountants in

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