CLH Digital - Issue #272

Significant Win for Hospitality…

As Government Seeks to Ban Upward-Only Rent Reviews

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

FINALLY, SOME GOOD NEWS WORTH CELEBRATING

We lead today with the headline "Significant Win for Hospitality" – and how I savoured those words. The sector, since the October budget and April's tax hikes, has endured a torrid time of rising costs, staff lay-offs and closures.

As a solicitor once said to me many years ago when we were involved in a copyright infringement case: "we take our good news where we find it."

So, it is rather refreshing to report on a positive change to the sector – the news that upward-only rent reviews in commercial leases are to be banned.

We here at CLH News have experience of that unfair clause. We had been at the same office premises for 23 years, 2000-2023, in Bournemouth town centre. The building was at only half empty with some units vacant for over 10 years, yet despite that our landlord wanted us to sign a new lease with a rent increase. Suffice to say we moved!

We are all operating and trading in a different world now. What was once acceptable before has little or no place in a modern world, and I feel that applies to commercial leases.

UKHospitality has long advocated for change. CEO Kate Nicolls said that "Unjust upward-only rent review clauses have been hitting hospitality businesses for years, making rents unnecessarily expensive. They have been punishing the high street and constraining investment, and it's the right move for the Government to ban them completely." She is absolutely right – change is long overdue.

When I was in operations back in the mid-1980s to mid-90s, I had to contend with another unfair law in commercial leases: the "Original Tenant Liability." In 1991, my lease was expiring in my cellar bar/bistro, and I was negotiating a new 18-year lease.

I found out that under this term/clause I would be liable for all lease covenants (rent payments, repairs, etc.) for the entire duration of the lease term, even if I sold the business and assigned the lease to a new tenant.

This meant I remained responsible for any breaches of the lease by subsequent tenants, including defaults on rent or other obligations. A nonsense – 18 years with that hanging over my head!

And here's the rub: I did sell the business and the new tenants did default 16 months later. (due to sadly a severe illness)

How did I get out of it? I refused to sign it.

I was prepared to walk away and cut my losses, so the landlord took out the "original tenant liability" and inserted a six-month non-refundable deposit in case of default.

Thankfully the original tenant liability clause was changed, and The Landlord and Tenant (Covenants) Act 1995 generally releases the original tenant from liability for future breaches of the lease upon assignment.

I would also draw your attention to another bit of good news, as seen on page 10: On Premise visits and spending moved upwards in May. CGA by NIQ's latest On Premise Consumer Pulse Report reveals the research shows 92% of respondents had visited pubs, bars and restaurants in the month to late May – up by 3 percentage points month-onmonth, and the Pulse's highest point since November 2024. Again, a testament to the sector's resilience!

I was delighted to have been invited to a Heineken launch at Pitcher & Piano Cornhill, London – a great event and an opportunity to discuss trends.

A pub our sales manager Dave often visits has a new landlord (who has several pubs) and he was speaking to him prior to the Heineken visit and asked about any notable trends he had seen.

The rise of low and no-alcohol came up, with what he said was a phenomenal increase this past year, plus he added great cider sales thanks to the glorious weather – long may it continue.

After months of reporting on challenges, closures and cost pressures, it's genuinely uplifting to lead with positive developments. The hospitality sector has shown remarkable resilience through unprecedented challenges, and these green shoots of recovery – from legislative changes that level the playing field to consumer behaviour that shows renewed confidence – give us reason for cautious optimism.

The sector deserves this good news. More importantly, it deserves the chance to build on it.

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

and

Significant Win for Hospitality…

As Government Seeks to Ban Upward-Only Rent Reviews

(CONTINUED FROM FRONT COVER)

“UNNECESSARILY EXPENSIVE”

Trade body UKHospitality has been calling for a ban on upward-only rent reviews since the turn of the century. The previous Labour government committed to implementing a ban in the mid-2000s, before the proposal was derailed due to the financial crash. The Hospitality Sector Council has included the ban as a key ask to drive post-Covid recovery.

Kate Nicholls, Chair of UKHospitality, said: “Unjust upward-only rent review clauses have been hitting hospitality businesses for years, making rents unnecessarily expensive. They have been punishing the high street and constraining investment, and it’s the right move for the Government to ban them completely.

“UKHospitality has been calling for a ban for decades and I’m very pleased that it is now being implemented.

“This ban, alongside business rates reform and efforts to simplify licensing, are critical to cutting costs and red tape for businesses and allow hospitality to drive high street regeneration.”

“It’s also positive that the Bill doesn’t include any future tourist tax in England. The Government made clear to us that it has no plans to introduce a tax and it was critical they followed through on that promise. We expect that commitment to remain throughout the passage of this legislation.”

“The Government should now take this pragmatic approach at the Budget and introduce measures to lower business rates, fix NICs and cut VAT for hospitality. Our businesses are being taxed out and we need to see action at the Budget that allows hospitality to create places where people want to live, work and invest.”

RELIEF FOR SMALL BUSINESSES

The change will not affect existing contracts but will prohibit the introduction of upward-only clauses in new agreements. Landlords will need to choose between agreeing fixed rents or introducing a review clause that allows rents to fall as well as increase.

The government says the commercial leasehold sector has traditionally regulated itself via industry-approved Codes of Practices where the impact of upward-only rent review clauses are explained and alternatives are encouraged, but it says multiple research studies have found this selfregulation approach to commercial leasing in England and Wales is not working well.

Craig Beaumont, executive director at the Federation of Small Businesses, said in a statement: "A typical small firm in premises has

faced rising rents and rates among all the other costs like national insurance contributions, so this change should bring some relief for small businesses negotiating their next lease."

DRIVING GROWTH

The ban forms part of what the government describes as its “Ambition for all regions to take the reins in driving growth has received its biggest boost as the landmark English Devolution and Community Empowerment Bill is introduced to Parliament this week.”

The government says the bill allows local people to take back control of their regions, from bolstered rights to save cherished community assets, to a bigger voice in neighbourhood governance and increased powers to their directly elected leaders and mayors so they can unlock housing, transport and jobs in their regions through Local Growth Plans, shifting power from Westminster to those with, the government says “skin in the game”, and rebalance prosperity, deliver economic growth and a decade of national renewal across the nation as part of the Plan for Change.

PROMISE

OF CHANGE

Deputy Prime Minister Angela Rayner said: “We were elected on a promise of change, not just for a few areas cherry-picked by a Whitehall spreadsheet, but for the entire country. It was never going to be easy to deliver the growth our country desperately needed with the inheritance we were dumped with.”

“But that’s why we are opting to devolve not dictate and delivering a Bill that will rebalance decade old divides and empower communities. We’re ushering in a new dawn of regional power and bringing decision making to a local level so that no single street or household is left behind and every community thrives from our Plan for Change.”

FALLEN BEHIND

Minister of State for Local Government and English Devolution, Jim McMahon OBE MP said: “For too long power and opportunity has been concentrated in Westminster and Whitehall while the local councils millions rely on have been frustrated and diminished. This failed approach has held back growth across our country for far too long. Local people see this in the job market, on the high street and in their own household security and prosperity.”

“Devolution begins the work of fixing that, with this Bill delivering freedom to local leaders to make decisions for their local areas in partnership with local communities, unleashing more growth and more opportunities for people as part of our Plan for Change.”

“England has fallen behind from the rest of the globe in modernising how decisions are made, but devolution prioritises people and partnership over paperwork and politics.”

This Bill will deliver changes including

• Making more local ownership of pubs, shops and social hubs easier through a new Community Right to Buy meaning communities will have the first opportunity to purchase local assets when they are put up for sale, and be given an extended 12-month period to raise funding. And more local sports grounds will be saved by introducing a new ‘Sporting’ category protection of local assets preserving local character, boosting tourism and keeping community spirit alive.

• Banning Upward Only Rent Reviews (UORR) clauses in commercial leases, which pit landlords against businesses and can make rents unaffordable and cause shops to shut. This will help keep small businesses running, boost local economies and job opportunities and help end the blight of vacant high streets and the unacceptable anti-social behaviour that comes with them.

• A stronger voice for communities with a new requirement for local authorities to put in place effective neighbourhood governance to give residents more of a say in shaping their local areas.

• Quicker action on the changes local people want to see with more rights for Mayors, elected by their communities, to take back control of delivering for their voters’, from new licensing powers for rental e-bikes to new planning powers to set the direction of growth across their areas.

• Boosting economic growth with mayors working across the country to turbocharge the national missions by developing tailor made Local Growth Plans to kickstart local economies and ultimately getting more money in people’s pockets.

• Streamlined powers for Mayors across England to speed up the development of new homes and infrastructure in their areas. This will include a new power to institute Mayoral Development Orders, as well as a streamlined process to establish Mayoral Development Corporations, so that we can replicate the success of projects such as the Olympic Park legacy and attract inward investment right across the country.

• Fixing the cracks in local government through rebuilding the sector from the ground up to be more efficient, local people will get the daily services they deserve and rely on from their Council, like bin collection, whilst also enabling areas to work together over larger areas to deliver the big changes, like integrated transport networks. This will be done through the creation of new ‘Strategic Authorities’ that will boost connectivity and collaboration between Councils.

Restoring taxpayers’ trust in councils’ spending through fixing the local audit system with the establishment of the Local Audit Office, which will increase transparency, simplify and streamline the system.

Temperature Check: The Importance of Food Safety At All Times

By Philip Mayling, Director of Midlands-based food supplier MKG

Serving food which has not been prepared and stored at the correct temperature is far from a minor incident. The implications – not only in terms of breaching legal requirements – but also in terms of public health, can be major.

The reputational damage a caterer or venue can incur from an outbreak of illness tracked back to their food is incredibly difficult for a business to recover from. That’s why a strict monitoring process and stringent training is absolutely vital for all companies serving food to consumers.

CONSISTENTLY COLD

Products may move locations several times before they ultimately end up being served on a plate. At every location, and during every transition, they need to be kept at the regulated temperatures, as just one lapse in protocol could have severe consequences. All businesses in England, Wales and Northern Ireland must adhere to the Food Safety and Hygiene Regulations 2013, which sets down that cold food must be stored at temperatures not exceeding 8°C. However, the Food Standards Agency advises fridges are set to 5°C to allow for minor fluctuations in temperature.

And for frozen food, temperatures of between -18°C to -21°C can delay their deterioration and the growth of bacteria. But it’s important to remember the bacteria has not been killed in the freezer, and can be revived as the food defrosts.

THE DANGER ZONE

Bacteria can grow between temperatures of 8 and 63°C, making it vital that food is not stored or served in that range. Defrosting is advised in the fridge – rather than out on a counter – to ensure the Danger Zone is avoided. At the other end of the range, any hot food must be cooked (and displayed or held) above 63°C. If

being held, food must not drop below that temperature for more than two hours, otherwise it must be reheated, and must be thrown away after four hours regardless of temperature.

According to Healthline, bacteria can double in number in just 20 minutes at room temperature – potentially leading to food poisoning, causing symptoms like an upset stomach, vomiting and diarrhoea. Most individuals will recover within a week but young children, older people, pregnant women and those with a weakened immune system are at increased risk of becoming seriously unwell: the FSA estimates 180 people die every year from foodborne illnesses caused by 11 key pathogens, amounting to one every other day.

While great care should be taken with all foods, there are particular products which are more ‘bacteria friendly’ meaning they are often the culprits when an outbreak of food poisoning occurs.

These include poultry, which can become contaminated with Salmonella or Campylobacter bacteria; minced beef and leafy greens, which are common sources of E.coli and Salmonella; and soft cheeses like brie and camembert, which can be associated with Listeria bacteria. Eggs, rice, and any product containing raw milk are also particularly high-risk.

BEST PRACTICE

Temperature checks need to be undertaken at regular intervals, with records kept to evidence that all food is being safely stored. Cold storage should be checked at least twice a day and hot food being held or displayed needs more regular monitoring to ensure its temperature hasn’t dropped into the Danger Zone. Particular care should be taken during transporting to ensure there hasn’t been too much of a fluctuation.

Adequate training must be provided to all those involved in the handling, preparation, cooking and serving of food – this not only reduces the likelihood of a problem arising, but also showcases that the business is taking its legal and consumer responsibilities seriously.

There are compelling reasons to abide by the regulations around food safety – not least because punishments can include imprisonment for up to two years, and fines of up to £20,000. In addition, there can be extra costs to rectify issues and pay legal fees. But in reality, there is much more on the line than money: tracking and recording temperatures goes to the heart of the obligations any food business has towards its customers. At the very least, they deserve to be served food which has been prepared in a manner which minimises any risk to their health.

JD Wetherspoon Puts 6 of its Pubs Up For Sale

Pub operator JD Wetherspoon has put six sites up for sale.

The properties, which comprise a mix of three freeholds/virtual freeholds and three leasehold units, are being considered for sale either individually, in small packages or as a portfolio.

Paul Breen, director at Savills, which has been appointed to market the properties alongside CBRE, said: “These substantial and well invested pubs are likely to appeal to a broad range of potential buyers.”

Toby Hall, senior director at CBRE, added: “The pubs are all in long established and proven trading locations making them ideal

for both existing pub operators and new entrants.”

The properties being sold are in Barnstaple, Derby, Hackney, Peckham, Preston and Sunderland:

• Barnstaple, Water Gate

• Derby, Babington Arms

• Hackney, Baxter’s Court

• Peckham, Kentish Drovers

• Preston, Grey Friar

• Sunderland, William Jameson

Regale Microwave Ovens Announces

Passing of CEO and Co-Founder Patrick Bray

Regale Microwave Ovens has announced with deep sorrow the passing of Patrick (Pat) Bray, Chief Executive Officer and co-founder, who has died at the age of 85.

Pat was a highly regarded figure in the foodservice industry, where he dedicated more than four decades of his professional life. In 1983, he co-established Regale alongside business partner Barry Clark. Through their unwavering commitment and exceptional standards, they successfully built the company into the world’s leading distributor of Panasonic commercial catering equipment—a milestone that brought Mr. Bray tremendous satisfaction.

Prior to discovering his calling in foodservice, Pat explored various career paths, including work as a musician specializing in percussion, artist management, event hosting, and overseeing the electronics department at a Portsmouth retail establishment.

Earlier in his career, he served nine years in military service, where he specialized in communications technology during the Radfan campaign in the early 1960s, subsequently contributing to NATO operations. Regale managing director, Iain Phillips, paid his respects today, stating: “Patrick was a great leader, mentor and a true inspiration.

“Particularly during his 40 years at Regale, he loved attending industry trade shows and was never happier

than when meeting his customers and suppliers. His customer-focused approach and his warm, welcoming nature has led Regale to its success.

“The Regale family has lost a true icon, for whom to many he was more than a founder or colleague – he was a father figure. He will be deeply missed and never forgotten by so many people in the industry.

“The thoughts and prayers of everybody at Regale are with his family – his wife, four daughters, six grandchildren and four great-grandchildren at this truly sad time.”

The team at CLH News extends our heartfelt condolences following Pat’s passing. I, Peter Adams, was honoured to know Pat over the past three decades and witnessed Regale Microwave Ovens develop into one of the industry’s premier organizations.

I had the privilege of attending the launch of the company’s innovative Microsave cavity liner technology and was graciously invited to celebrate Pat’s 80th birthday milestone. Rest peacefully, Pat. It has been an honour to know you. Our thoughts and deepest sympathy are with Pat’s family during this difficult time.

Mr Phillips said that anyone wishing to attend the funeral and requiring further information on the plans could email him at iain.phillips@regale.co.uk

Industry Warns of Daily Pub Closures As Tax Burden Threatens Sector Survival

The licensed trade is bracing for a devastating year ahead, with industry leaders warning that more than one pub per day could permanently close across Britain in 2025, threatening over 5,600 jobs and the fabric of local communities.

Fresh analysis from the British Beer and Pub Association (BBPA) projects that 378 licensed premises will shut their doors for good this year across England, Wales and Scotland – representing a significant increase from the 350 closures recorded in 2024.

The stark warning comes as the hospitality sector faces what industry chiefs describe as an unprecedented burden of taxation and regulatory costs that are pushing otherwise viable businesses to the brink.

From April, relief on property tax – that came in following the COVID-19 pandemic – was cut from 75% to 40%, leading to higher bills for hospitality, retail and leisure businesses.

The rate of employer National Insurance Contributions also rose from 13.8% to 15% that month, the wage threshold was lowered from £9,100 to £5,000, under measures announced by Chancellor Rachel Reeves in her October budget as well as an increase in the National Minimum Wage.

PARLIAMENTARY PRESSURE MOUNTS

The crisis has prompted urgent intervention from parliamentarians, with Conservative MP Mike Wood leading a Westminster Hall debate on government support for the hospitality sector. Wood delivered a stark warning to the House of Commons, declaring: “Hospitality is being taxed out of existence, and that is a political choice.”

The Kingswinford and South Staffordshire MP called for “a change of course not just for the sector, but for every community that depends on it,” demanding policies that reflect “the value that hospitality brings — economically, socially and culturally.”

The parliamentary debate, held on July 1st, saw cross-party concern about the sector’s future, with Liberal Democrat MP Alistair Carmichael echoing similar sentiments, warning that “hospitality is being taxed out of existence.”

BUSINESS RATES CRISIS

BBPA Chief Executive Emma McClarkin has identified the cumulative impact of taxes and regulatory costs as

the primary driver of closures. Speaking to industry publications, she emphasised that while consumer demand remains strong, profit margins are being decimated by operational costs.

“The scale of these closures is completely avoidable because pubs are doing a brisk trade,” McClarkin stated. “Consumer demand is there, however profits are being wiped out with skyhigh bills, and pubs are facing yet more rates and costs come April.”

The association has particularly highlighted the impact of business rates reform delays and recent government policy changes. Following the April budget, the hospitality sector saw relief on property taxes cut from 75% to 40%, resulting in significantly higher bills for operators already struggling with post-pandemic recovery.

ECONOMIC RIPPLE EFFECTS

The projected closures represent more than just licensed premises shutting down – they signal a broader economic crisis affecting entire supply chains. The BBPA warns that pub closures will have cascading effects on farmers, brewers, and other industries that depend on the sector.

McClarkin has identified rising employment costs as “one of the biggest worries for the sector going into 2025,” noting that the beer and pub sector employs more than one million people, with many under the age of 25.

The organisation has previously warned that the average price of a pint could surge past £5 for the first time, with costs expected to rise by approximately 21p as operators are forced to pass inflation onto customers.

GOVERNMENT RESPONSE AWAITED

The Labour Government has acknowledged the need for business rates reform, with plans to publish an interim report during the summer. However, industry leaders argue that the pace of change is insufficient to prevent the predicted wave of closures.

The BBPA’s campaign focuses on three key demands: meaningful business rates reform, mitigation of employment and Extended Producer Responsibility (EPR) costs, and reductions in beer duty. The organisation argues that these measures would help preserve what are often the only remaining community gathering spaces in many areas.

The Secret Ingredients to Business Success: Tech and Trusted Advice

By Edd Johnson, VP Partnerships, SMB International at Worldpay

The role of friends and family providing the financial support required to kick start businesses is well documented. Famously, Steve Jobs founded Apple with a $1,300 loan from his childhood friend Bill Fernandez, while Nike co-founder Phil Knight borrowed $1,000 to launch Blue Ribbon Sports (which later became one of the world’s most recognised sports brands).

However, what about the support friends and family provide beyond the company’s inception? Do entrepreneurs get left to navigate the day-to-day operations alone?

For hospitality small and medium-sized business owners, the opposite is true. In fact, Worldpay has found that they receive an average of 19 hours of free advice a month from friends and family while tapping into technology for a further 17 hours of support. UK hospitality entrepreneurs are increasingly leaning on a combination of personal networks and tech insights for vital business support.

THE RISE OF THE DIGITAL BUSINESS BESTIE

As business owners navigate the myriad of industry-wide challenges such as rising costs, adapting consumer expectations and staffing shortages, it’s important they have access to the right resources. Blending human and digital advice can help in navigating the complexities of business ownership. In an era defined by rapid digital advancement, the symbiotic relationship between human advice and technological assistance is proving to be a winning formula.

Indeed, Worldpay’s research revealed that over half of hospitality entrepreneurs credit this blend of support with helping them overcome business challenges. Whether it’s a family member offering strategic insights or an AI tool providing management best practice, the role of a ‘business bestie’ is more crucial than ever.

The traditional notion of business advice is evolving too. While emotional support from loved ones remains a cornerstone, with 52% of entrepreneurs relying on family for this, technology is increasingly stepping into the role of a trusted confidant. Over half (52%) of business owners now count on technology for business advice, with 34% finding it indispensable for management tasks.

Interestingly, in keeping with the wider trend of people turning to ChatGPT for advice about relationships and grief, a notable 30% of hospitality business owners use virtual tools like AI chats for emotional support. Technological solutions are no longer just about sourcing analysis or running numbers, they are now more akin to how entrepreneurs would seek advice from a best friend or partner.

COOKING UP SUCCESS WITH TOM KITCHIN

Michelin star chef Tom Kitchin, who co-founded The Kitchin Group with his wife Michaela, has demonstrated the success this dual support system can bring. Their journey from a single restaurant to a multi-award-winning restaurant and cookbook business could not have been achieved without trusting relationships, both human and technological. As businesses grow more complex, the need for reliable partners – whether they are human or digital – becomes paramount.

While there is no replacement for the crucial advice and emotional backing personal networks offer, embracing the right technological tools can supercharge this support in ways humans cannot. Integrated tech solutions can enhance business operations, unlock growth insights and elevate customer experiences to become the very best ‘business bestie’.

Punch Pubs & Co. Triumphs In Community Clean

Pub company Punch Pubs & Co. has completed another clean-up campaign, reinforcing its ongoing commitment to protecting people, the planet, and pubs.

In their latest effort to preserve nature for future generations, over 40 people gathered at Stapenhill Gardens, near Punch’s Head Office, to remove litter and tidy its grassland, woodland areas, and formal gardens.

The event, which took place on Monday, the 30th of June, aligns with Punch’s core value, Doing Well, by Doing Good, which drives all of the business’s initiatives. Environmental, Social, and Governance (ESG) principles are deeply integrated throughout Punch’s operations, as it continues to engage employees, Publicans, Management Partners (MPs), and suppliers in making it and, in turn, its businesses, more ethical and environmentally friendly.

Alongside the enthusiastic team of clean-up volunteers from Punch, their campaign partners Molson Coors and Biffa, local families and friends were also warmly welcomed to participate. Jon Dale, Punch’s Strategic Corporate Affairs & ESG Lead, has played a key role in organising the clean-up

campaigns and said: “Our commitment to protecting people, the planet, and our Pubs is gaining traction, and I’m incredibly proud once again to see so many Punch people, suppliers, and volunteers help us drive meaningful change. We will continue to make strides in this ‘Doing Well, by Doing Good’ space, knowing that we are leading the way in protecting the environment and creating a sustainable world for future generations.”

In a collaborative effort to clean the gardens, participants gathered a total of 48 kg of litter, which has been subsequently processed through Biffa’s reputable commodity markets.

Cllr Dennis Fletcher, Cabinet Member for Environment and Climate Change at East Staffordshire Borough Council, added: “It is great to see the local community come together in preserving the Borough’s open spaces, helping keep our grasslands and woodland areas clean and safe for everyone to enjoy.”

After the litter-pick, participants returned to Punch’s Head Office in Burton on Trent, where the expert food and facilities team had prepared well-deserved refreshments for everyone involved Building on the success of previous community cleans, Punch aims to encourage more pubs to join their initiative. They are keeping up the momentum with another litter pick scheduled this September at Cannock Chase.

Somerset Cider Maker Wins Gold at International Awards

Somerset cider experts, Thatchers, based at Myrtle Farm in Sandford, have taken home four medals at the internationally acclaimed Cider World Awards 2025. Thatchers Katy won Gold with judges commenting it was “perfect”. The premium, single-variety cider is made from 100% British Katy apples and is known for its light, fragrant, softly sparkling character. The cider scored 119 points and was rated as one of the best in the world, with judges commending it for being a “fresh, aromatic, easy drinking cider” and “technically perfect.”

The Cider World Awards are modelled on the highest standard of international wine competitions, using a point-based system, rewarding technical accuracy as well as exceptional taste. All the entries underwent extensive laboratory analysis, conducted by the renowned teaching and research institution, Geisenheim University of Applied Sciences in Germany, as well as blind tasting by a panel of international experts.

The world class cider, Thatchers Katy, is a fan favourite - accessibly priced and widely available in supermarkets, retailers and bars across the country.

Martin Thatcher, fourth generation cider maker said; “An award like this is the pride of cider makers around the world, and we are thrilled to have brought home not just one, but four medals this year. It’s fantastic to see the culmination of four generations of expertise be recognised on a global stage.

“These awards look for technical excellence and authentic flavours that are true to the varietal character of the apples. This year was one of the toughest fought competitions with some astoundingly good entries from across the world, which makes these medals even more meaningful to us as a family.”

Paul Ross, one of the team of expert cider makers at Thatchers Cider said; “Thatchers Katy is a wonderfully delicate cider that requires gentle and precise handling to protect the intricate flavours that are so unique to the Katy apple. It’s unprecedented to make a single variety cider of this quality and at scale, which means it’s always a fun challenge as a cider maker to ensure perfection in every drop.”

Two of Thatchers exclusive Cider Barn range also took home medals, with Thatchers Heritage and Thatchers Oak-aged Redstreak awarded a Gold and Silver (respectively). The specially crafted dual variety blend of Porters Perfection & Vilberie was also awarded a Gold medal.

Thatchers Heritage and Thatchers Oak-aged Redstreak are exclusively available via the farm shop at Thatchers Myrtle Farm in Sandford, Somerset or via the website www.thatcherscider.co.uk/buy-online

The awards are testament to the craft and expertise of Thatchers Cider who use their 120 years of experience to make authentically crafted, exceptionally tasting ciders.

PM Warned Hospitality Is In Danger Of Being Taxed

Out, As Sector Loses 69,000 Jobs Since Budget

The hospitality industry has lost 69,000 jobs since chancellor Rachel Reeves’s rise in employers’ national insurance contributions took effect, a bleak reversal from the 18,000 roles created in the same period last year.

The figures, sourced from the Office for National Statistics, or ONS, mark the sharpest peacetime job losses for the sector since records began outside the pandemic, and have triggered warnings that the gov ernment’s tax policies are putting a vital British industry at risk.

Job losses in the sector are three times higher than the rest of the economy since October 2024, says UKHospitality who have urged the Prime Minister to take action.

In a letter to the Prime Minister, UKHospitality said the 2024 Budget directly contributed to a reversal in hospitality’s ability to create jobs. UKHospitality said this year’s Budget should explicitly aim to reverse the hospitality job losses of the last few months.

The letter called for the Government to fix NICs to boost jobs by extending the existing exemptions to include both young people and people moving from welfare to work.

IN THE RUN-UP TO THE BUDGET, UKHOSPITALITY IS ALSO CALLING

FOR THE GOVERNMENT TO:

• Lower business rates to revive high streets, through the maximum discount of 20p for hospitality businesses as part of the promised business rates reform.

• Cut VAT on hospitality to drive investment by following the majority of European rival nations by reducing VAT on the sector.

Speaking about the proposals, Kate Nicholls, Chair of UKHospitality, said: “In the years following the financial crisis we created one in five net new jobs and today employ 3.5 million people.

The Government needs sectors like hospitality to create jobs and meet their ambition to get more people back into work.

“We have a proven track record of being able to deliver those jobs in every part of the country and for people from all backgrounds.

“The NICs change was socially regressive and had a disproportionate effect on entry level jobs. Without a change of tack from the government we could be looking at over 150,000 fewer workers in hospitality, when we should be bringing people into the jobs market.

“The economy needs jobs. Hospitality creates them. But we are being taxed out.”

Highbury Barn Tavern to Reopen Following £500,000 Refurbishment

Urban Pubs and Bars has today announced the reopening of the

The beloved North London local will return to the neighbourhood from Thursday 17th July, following a full refurbishment and a £500,000 investment.

Situated just a short walk from the Emirates Stadium the Highbury Barn Tavern has long been a favourite for locals, families, and Arsenal fans alike.

The recent transformation brings new energy to the venue while paying tribute to its storied past, which dates back to 1840 as an ale and cake house.

The full redecoration includes upgraded bar and dining areas, a newly built back bar (while retaining the characterful original bar front), and refreshed outdoor seating. With capacity for 200 guests across a 100-person bar, 60-seat dining room, and a 40-person snug, the

space balances traditional pub charm with a relaxed ambience.

A major focus of the relaunch is the food. Highbury Barn Tavern welcomes Head Chef Sara O’Neil, formerly sous chef at The Gatehouse in Highgate Village (named one of Conde Nast’s Top 20 London pubs for food), to lead the kitchen.

Once reopened the Highbury Barn Tavern will focus on neighbourhoodfriendly gatherings and neighbourhood social events.

Match days remain a major draw. Highbury Barn Tavern retains its reputation as a go-to destination for Arsenal supporters with takeaway pints, screens showing all the action, and a buzzing pre- and post-game atmosphere.

Chris Hill, Managing Director of Urban Pubs and Bars, said: “Highbury Barn Tavern is one of the area’s most historic pubs, and we’re proud to be investing in its future. With a refreshed design, a food-led approach championing local producers, and a warm welcome for both families and football fans, we’re excited to open our doors again this July.”

Highbury Barn Tavern.

Transforming Cash Flow to Drive Hospitality Growth

One of the biggest problems stifling growth for restaurant owners and chains is cash flow. But, in order to have cash flow, you need to have paying customers. So, what steps can restaurant and hospitality businesses take right now in order to support growth and gain more loyal customers? From minimising no shows to increasing prepayment income and driving more value from each customer, Patrick Clover, Founder, Stampede (https://stampede.ai) outlines the opportunities to improve cash flow for long term success.

INTRODUCTION

The hospitality industry is in a time of transition. Rising costs are without any doubt squeezing profitability, but it is those venues that have failed to adapt to the new customer behaviours that are really feeling the pinch. Good customers expect both efficiency - in booking and ordering - and an amazing experience. And, of course, they are keen to share those experiences both good and bad. Bad customers will cut and run – while ‘dine and dash’ events remain rare, no-shows have risen from 12% to 14%, a trend that costs the hospitality industry an estimated £17.59bn in lost sales every year.

These lost sales and rising costs are putting serious pressure on cash flow. Even if the business is still profitable, it is cash flow management that can make the difference between business success and failure. Balancing outputs and income is tough. Smaller venues have little leeway when it comes to supplier negotiation: without the buying power of big chains, rising costs simply have to be managed somehow. Yet every hospitality provider has the ability to improve income management – if they take a far more proactive approach to every aspect of customer engage-

ment.

Today, too many hospitality providers have adopted a reactive, transactional approach to customers. Fear of no shows and concerns about bad reviews – both fake and genuine – have created a barrier between businesses and their customers that has eradicated loyalty. This barrier is also jeopardising the repeat business that is key to improving cash flow and is preventing businesses from achieving more value from satisfied customers.

ADVANCE INCOME

There are immediate changes that can be made to improve cash flow. Asking for deposits on booking, especially for larger parties, is becoming standard and mitigates the risk of no shows. But venues can take it one step further. Entertainment locations offering bowling or darts, for example, that request event payment in advance not only transform their cash flow but also are far better placed to manage outgoings such as staffing levels based on pre-booked demand.

Family restaurants can encourage customers to pre-order and pay for food in advance by promising faster turnaround, for example, as well as a small discount – a cost that is more than covered by the value of the cash flow boost from the pre-payment.

Key to the success of this approach is the quality of customer engagement, not only in the booking stage but throughout the visit and afterwards. Regular customers should be rewarded, not only with offers to entice them to book more frequently but also with an in-venue experience that reflects their loyalty. Birthday discounts, free drinks on the 11th visit, free guest Wi-Fi - there are so many ways to entice customers to increase their spend. Yet far too few hospitality venues have achieved the level of engagement sophistication required by today’s customer base.

INCREASE SPEND

One problem holding back the move to better customer engagement is that many of the technologies used today are sold as separate systems. When customers are using unconnected booking systems and review platforms, it is difficult to gain an accurate understanding of each individual. Even if a customer has opted into email marketing, it is hard to align one individual with their bookings, purchases and feedback. The impact on costs is significant too, especially the cost of customer acquisition through paid channels such as Google and Facebook. What’s worse is that the lack of customer understanding and insight means venues are not only paying to drive engagement to their existing customer base but also fighting off the competition. Why pay advertising platforms to ‘rent’ space to potentially re-engage with existing cus-

tomers? While ‘owned’ channels such as email marketing also incur a cost, intelligence led CRM can be far more effective at driving engagement.

If a customer has already visited 10 times, they like the venue – so it is crazy to be paying to re-acquire that customer for the 11th time, simply because they have to use social media to find you, rather than being actively targeted with a compelling offer. Furthermore, the use of separate, unbranded booking platforms automatically dissipates any brand engagement, again missing a critical opportunity to improve the customer experience and perception from the start.

This combination of data siloes and technology integration challenges leads to more cost and ineffective customer engagement. In contrast, a unified solution that captures every customer interaction, from Wi-Fi use to booking, in-venue spend to review feedback, provides a single view of each customer. The same platform can drive marketing campaigns and loyalty schemes, leveraging the accurate, in-depth customer information now available.

PERSONAL TOUCH

By improving insight, understanding and agility, a single solution allows hospitality venues to achieve the level of engagement customers now expect. Venues can track the success of campaigns and loyalty schemes to quickly understand what’s working and what’s not. They can determine how best to improve footfall and customer spend. They can also rapidly surface any problems that could be affecting cashflow – such as quality issues at one venue that routinely requires meals to be comped –and address the issue quickly.

The impact on cash flow management is significant. Pre-booking and pre-payment radically boost income and also support far more accurate forecasting and planning to reduce unnecessary overspend. Loyalty schemes and offers allow venues to drive additional income from each customer, but can also be used to entice customers into locations during typically quiet times to minimise those hours when staff costs are higher than customer spend.

The gains are steady and incremental. Leveraging the in-built booking system with the venue’s own logo rather than a generic platform reinforces brand awareness. Encouraging loyal customers to write reviews boosts the venue’s Google ranking, automatically driving more footfall and more income. With a unified system that delivers consistent branding, every customer interaction reinforces brand engagement. Critically, with the power to communicate directly with customers based on true understanding of their behaviours, businesses can take control and improve the management of cash flow.

Europe’s Capital Cities Lead Hospitality Recovery

A new report from hospitality insight leader The Oxford Partnership has revealed the cities, days and trading patterns driving the strongest rebound in European hospitality.

Titled “Time, Money & Moments: European Capital Cities Hospitality Report – Q2 2025”, the publication analyses live data from over 95,000 licensed venues across Europe’s capital cities, uncovering key shifts in consumer behaviour and venue performance across the first half of the year.

THE REPORT HIGHLIGHTS THREE CRITICAL DIMENSIONS OF ON-TRADE PERFORMANCE:

• Time – how long guests stay in venues (dwell time)

• Money – what they spend (average spend per head)

• Moments – when they visit (day-of-week and hour-by-hour trends) KEY FINDINGS FROM THE REPORT INCLUDE:

• London, Madrid, Berlin and Amsterdam lead the capital city recovery, with strong performance in both dwell time and spend.

• Thursday and Friday are now the undisputed power days for footfall across most capitals, driven by a

strong post-work drinking culture.

• Dwell time has increased by 18% since January, reaching a 2025 high in June – particularly in Southern cities where outdoor and late-night trade thrives.

• Average spend per head is highest in London, Copenhagen, Amsterdam and Paris, with food-led venues seeing the biggest Q2 growth.

• Venue churn dropped significantly by June, indicating greater market stability and consumer confidence.

Alison Jordan, CEO of The Oxford Partnership, said: “Europe’s capital cities are the heartbeat of hospitality.

This report provides a dynamic, real-time view of where the sector is thriving, how behaviour is shifting, and what operators and suppliers need to know to stay ahead. It’s clear that the first half of 2025 has been a turning point — not just in recovery, but in reshaping how consumers interact with hospitality.”

The report is the first in a new quarterly series designed to support brands, suppliers, investors, and operators with practical, data-driven insight drawn from The Oxford Partnership’s proprietary venue-level tracking system.

To access the full Q2 2025 report, visit: oxford-partnership.com/trading-patterns/

Patty & Bun Founder Expands Pub Portfolio With Second London Venue

The entrepreneur behind popular burger chain Patty & Bun is set to launch his second public house venture this autumn, having secured a new collaboration with property investment firm Shaftesbury Capital.

Joe Grossman entered the pub sector in 2023 when he took over The Waterman’s Arms in Barnes, breathing new life into the establishment. His latest hospitality project involves transforming The Shaston Arms in London’s Soho district, a venue previously operated by Hall & Woodhouse.

Situated near the bustling Carnaby Street area, the historic pub is currently undergoing extensive renovation work ahead of its anticipated autumn reopening. The refurbishment will introduce a comprehensive dining experience alongside traditional pub offerings. Following the successful model established at The Waterman’s Arms, chef Sam Andrews will

develop the culinary program for The Shaston Arms.

The menu will feature refined interpretations of traditional British pub fare, presented with a contemporary, minimalist approach. The venue will accommodate approximately 35 diners.

“At The Waterman’s Arms, we took on a much-loved pub that unfortunately had to close, and gave it a new lease of life,” says Grossman.

“The results and accolades speak for themselves, and we feel privileged to be able to bring that expertise to bear in Soho, a neighbourhood renowned for its hospitality. The Shaston Arms is an icon among the West End’s pubs, so we’ll be putting our stamp on it in a caring and considered way, that reflects its importance.”

BBPA Welcomes Government Progress On Its Calls To Slash Unnecessary Red Tape

The BBPA has welcomed the Licensing Hours Extensions Bill going through its final Commons stage today.

The bill had cross party support and was backed by the British Beer and Pub Association (BBPA), who represented businesses that have been stifled by unnecessary red tape during moments of national significance.

Licensing regulations currently have excessive restrictions which limit Government’s ability to respond to changing circumstances and customer demand which can stifle opportunities for the sector, the leading trade body said.

This Private Members Bill will mean licensing hours can be changed by the Government at times of national significance when Parliament isn’t sitting, something it is currently unable to do.

The bill was led through the commons by Andrew Ranger MP and, responding in the Commons, Home Office Minister Seema Malhotra MP

said the Government is backing the legislation to make it easier for pubs to choose to stay open longer during major national events.

The BBPA said this change will unlock opportunities for the sector to drive economic growth and stay open at times of national significance.

Emma McClarkin, Chief Executive of the British Beer Association said:

“This bill has been long overdue and we’re delighted Andrew Ranger MP, along with the Government, has acted to boost growth and make it easier for pubs to do what they do best – being at the heart of moments of national significance.

“We will continue to work with Government so that this sector can truly fulfil its potential.”

The bill will now be passed to the House of Lords to be scrutinised and voted on.

Grand Appeal to Get a Helping Hand From Hoteliers

The Bristol-based Wallace & Gromit’s Grand Appeal is to get a helping hand from hoteliers in the city who have pledgee to raise funds for the Bristol Children’s Hospital Charity.

The Bristol Hoteliers Association (BHA), has named the Grand Appeal – which this year celebrates the 30th anniversary of its partnership with Aardman Animations – as its new charity partner.

BHA members have already held a five-a-side football tournament which raised more than £1,400 for the charity but hope to generate a lot more in the coming months.

The charity’s partnership with the Oscar-winning Bristol-based film makers allows the charity to use the internationally-popular animated characters to spearhead its fundraising.

The charity is also behind the Gromit Unleashed 3 trail which is currently inviting fans to find 53 sculptures of Wallace, Gromit, Feathers McGraw and Norbot the Smart Gnome which are spread in and around the city.

Adam Flint, chair of the BHA, said: “We’re extremely proud to now be partnered with one of Bristol’s best-known charities, which has raised tens of millions of pounds since 1995.

“It’s a particularly timely partnership, as one of the Grand Appeal’s current projects is the creation of the UK’s first purposedesigned patient hotel for children.

“Jingle Jam Building will provide 12 bedrooms with ensuite facilities for children and their parents in a home-from-home environment.

“It will provide residential facilities to allow children to leave the clinical environment of the hospital building once their intensive treatment and care is coming to an end, but remain close at hand, to continue therapy and rehabilitation.

“It sets new standards in care, comfort and support, and it seems appropriate that one of the projects that the money we raise will support is this very special hotel.”

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Footfall And Spend Nudge Up As Some Cost Pressures Ease

On Premise visits and spending moved upwards in May, CGA by NIQ’s latest On Premise Consumer Pulse Report reveals.

The exclusive research shows 92% of respondents had visited pubs, bars and restaurants in the month to late May—up by 3 percentage points month-on-month, and the Pulse’s highest point since November 2024. Nearly three in five (58%) of these guests had visited at least weekly. Consumers are now making an average of 6.9 visits to the On Premise per month—comfortably the highest point of the year so far.

Consumers’ average monthly On Premise spend has risen too, by nearly £9 month-on-month to £115.67. This partly reflects increased menu prices, but it also indicates an uptick in consumers’ confidence following a recent easing of some of their inflationary pressures. Numbers severely affected by the cost of living crisis have dropped by 1 percentage year-on-year to 17%, while a quarter (26%) are going out more frequently than usual—3 percentage points more than at this point in 2024.

The figures provide reasons for optimism after a softening in sales in some areas of hospitality and a dip in the confidence of sector leaders.

However, the Consumer Pulse Report also indicates widespread lingering caution on spending. A third (33%) of consumers say they are going out less frequently than usual, with increases in household costs and menu prices the two main barriers.

Although spending confidence remains fragile, the research confirms that pubs, bars and restaurants remain a pivotal part of people’s lives in Britain. More than two in five (42%) consumers said they would prioritise the On Premise for their spending if their disposable income was reduced, making it a much higher priority than core areas including clothing (31%), home improvements (29%) and holidays (28%). Satisfaction levels remain high, with 85% of guests satisfied by both the quality of their experience and cleanliness and hygiene levels on their most recent visits.

Phil Montgomery, CGA by NIQ’s director of client service, said: While many consumers remain hesitant about spending, these latest numbers provide grounds for cautious optimism about the second half of 2025. Frequency and spend are both moving in the right direction and a sunny July and August will hopefully loosen people’s purse strings further. Perhaps most encouragingly of all, the On Premise remains an essential and cherished part of people’s lives in Britain. Nevertheless, the trading environment remains challenging, especially in light of the extra labour costs imposed on employers from April, and businesses will need to stay laser-focused on meeting guests’ needs and exceeding their expectations.”

The Consumer Pulse Report also tracks important consumption patterns, including a notable spike in On Premise visits on Saturdays. Experimentation has also risen, with 41% of consumers trying a new drink while eating and drinking out in the last month—7 percentage points than in April.

A RANGE OF OTHER INSIGHTS ON CATEGORY CHOICES INCLUDE:

• Beer and soft or hot drinks remain the most popular options, having been purchased by 48% of guests in the last month

• No and low alcohol alternatives are currently perceived as the most exciting category for consumers, after a steady increase in visibility and trial in recent months

• More than four in five (82%) consumers have been satisfied with the value for money of spirits on their most recent visit—a positive sign after an extended period of challenges for this category.

Phil Montgomery said: “Upswings in Saturday visits and experimentation with new drinks are two indicators that some On Premise visitors are growing more confident when they go out. Satisfaction with the value of spirits and excitement about no and low alcohol alternatives should also provide encouragement to drinks manufacturers and suppliers. Tracking these consumption trends and responding nimbly is going to be key to unlocking growth in the months ahead.”

Greene King Pub Partners Celebrates 25-Year Partnership with Sunderland Publican

Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is celebrating 25 years of partnership with long-serving operator Paul Greenwell, who runs The Willow Pond in Sunderland.

To celebrate this milestone, Paul was presented with gifts recognising his long-standing partnership with Greene King and his commitment to the local community The Willow Pond serves.

Paul first started working at The Willow Pond in 2000 as a General Manager for Scottish & Newcastle Breweries. From there, following industry mergers, he took on the pub as a tenant in partnership with Greene King, supported by his wife Kirsty and his mother Libby, who manages the pub’s books to this day for him.

Over the past 25 years, Paul has built The Willow Pond into a wellloved community local known for its warm, friendly atmosphere and quality beer range.

The pub itself is thought to date back to at least 1867 and under the operation of Paul, continues to serve as a hub for the local community to this day. In 2024, Paul reaffirmed his commitment to The Willow Tree by extending his agreement with Greene King by five years, supported with further investment from Greene King Pub Partners in the pub.

A plaque is being made to be placed inside the pub, to commemorate his 25 years at The Willow Pond.

Paul Greenwell, operator of The Willow Pond, said: “Reaching 25 years at The Willow Pond is a huge milestone for me and my family. The pub has been at the centre of our lives for so long - we’ve seen the industry evolve and the local area change, but the spirit of this pub and its place in the community has always stayed strong.

“Greene King Pub Partners have been supportive throughout our journey, and we’re proud to continue working in partnership with them. Most of all, we’re grateful to our brilliant team, our loyal customers, and everyone who helps make The Willow Pond what it is.” Dan Robinson, Managing Director of Greene King Pub Partners, said: “We are very honoured to recognise Paul’s incredible 25 years at The Willow Pond.

“Paul’s story shows the real value of partnering with entrepreneurial publicans to run successful, sustainable pubs together that are rooted in their communities.

“We’re incredibly proud to work with operators like Paul. Their passion, commitment and local knowledge have made The Willow Pond a true community pub, and we look forward to supporting them for many more years to come.”

Celebrate Your Kitchen Porter Heroes with Winterhalter

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

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

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

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

kitchen teams they work with.”

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

2025’s KP of the Year will be awarded the coveted KP of the Year tro-

phy, £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.

Hospitality Connect Secures Funding To Help Grow Next-Gen Industry Talent Pipeline

UK not-for-profit business, Hospitality Connect has received £200k from Savoy Educational Trust to help expand their reach across the UK. The funding will be used to boost awareness to the next generation of the diverse, exciting and rewarding opportunities in the hospitality industry.

Founded and developed in 2021, by Hotelier of the Year (20222023), Adrian Ellis MI, Hospitality Connect inspires school students and informs their teachers and parents about the breadth of career opportunities in the hospitality industry to help bolster the pipeline of talent coming into the sector.

Hospitality Connect directly partners secondary schools with local hotels and hospitality businesses as well as collaborating with further education colleges to promote career and post GCSE pathways into the sector. Through the programme, students have the ability to learn from industry professionals at school as well as being able to experience the world of hospitality first hand in hotels themselves.

The programme has grown from an initial 30 partnerships in Manchester to now reaching over 4000 students through 155 partnerships across 16 cities/regions in England, Scotland and Northern Ireland.

Hospitality Connect has set a target to extend the number of school partnerships to 400 and engage 10,000

students per annum by 2028 through doubling the number of regions they operate in.

Ellis said: “We would like to thank Savoy Educational Trust for their generous contribution and continued support of our mission. Their support fuels our passion to shine a light on one of the UK’s most dynamic and diverse sectors – hospitality, the country’s third largest employer. At Hospitality Connect, we are not just opening doors, we’re transforming mindsets. We want young people, their teachers, and their families to see the vast potential, creativity and opportunity this industry holds. We believe our project has the potential to grow significantly over the next few years and beyond as we encourage more young people to consider careers in the industry.”

Angela Maher, Chief Executive at Savoy Educational Trust, said: ‘Our trustees are delighted to continue their support for Hospitality Connect having seen the impact the project is having in encouraging more young people to consider a career or further study in hospitality. We are looking forward to seeing the programme expand over the coming three years, enabling many more school pupils learn about the wonderful opportunities available in our industry and creating a much needed talent pipeline for the sector.’

If you would like to arrange an interview with Founder, Adrian Ellis MI to find out more about the work that Hospitality Connect do, please get in touch via the contact details provided below.

Who Will Take the Young National Chef of the Year Title Later This Year?

The Craft Guild of Chefs has now officially revealed the full list of talented young chefs who have secured their place in the prestigious final. Following a rigorous semi-final selection process, these chefs represent the very best of the UK’s emerging culinary talent.

• Alessio Sneider, Soho House 76 Dean Street

• Annabelle Hughes, BaxterStorey

• Hannah Sloane, The Black Swan at Oldstead

• Harry Van Lierop, The Ledbury

• Jake Goddard, Coworth Park

• Keira Carolan, Henrock

• Methus Sawangseang, The Belfry Hotel and Resort

• Mitchell Collins, L’Enclume

• Oliver Redgwell-Welch, Entier Ltd

• Paolo Marinosci, Mauro Colagreco at Raffles London at the OWO

• Rosie Welch, From the Woods

There’s one place in the final still to be confirmed and that will go to the highest achiever in the kitchen category of the Royal Academy of Culinary Arts Annual Awards for Excellence. Ben Howard from Solstice

and Keren Fry from Àclèaf have been confirmed as reserves. Chair of judges, Russell Bateman said: “We’ve seen an incredibly high standard of menus at this stage of the competition, which is a real testament to the talent coming through. It’s fantastic to see some of last year’s finalists returning for another shot at the title, alongside new faces stepping up to the competition for the first time.”

“Now, I want to see these finalists take on board all the feedback and insights shared during the mentor day and use the coming months to refine their skills and push themselves even further. I am loving my time as Chair of Judges and having the opportunity to give back to an industry and competition that I am immensely proud to be a part of.”

Competition director, David Mulcahy added: “Some of the UK’s most successful chefs, including Luke Selby, Ruth Hansom-Rigby and Danny Young, have held this title, and I hope this year’s finalists are inspired by what’s possible. It’s a perfect platform for elevating careers so I would encourage all 12 chefs to use their time wisely to ensure those dishes are as strong as they can be when they are plated in a few months’ time. We’ll be bringing some of the best chefs to judge them so an incredible experience and opportunity to learn awaits.”

The grand final will take place on 7 October 2025 at the University of West London, with the winner crowned at a VIP awards ceremony that evening at the Hippodrome Casino, Leicester Square.

North-West Multiple Operators Take On Third Star Pubs Lease

North-west multiple operators, Julie Panaro and George Catterall have taken on a Star Pubs lease for the Feilden’s Arms in Mellor Brook, Blackburn. It is the couple’s third lease with Star Pubs, their others being the Butler’s Arms in Pleasington and The Hospital Inn in Bamber Bridge.

The couple and Star Pubs are undertaking a joint £465,000 refurbishment of the Feilden’s Arms which will see it reopen in midAugust as a family and dog friendly traditional village pub offering live sports and entertainment. It had previously been run under temporary management. 20 new jobs are being created on the back of the investment.

The pub is being redecorated inside, retaining a traditional look and feel with new flooring, lighting and furniture, providing seating for 96, installed. The games room is being kitted out with a new pool table, darts board and HDTVs. Outside improvements will include new signage, lighting and furniture for 60 for alfresco eating and drinking. In addition to showing Sky Sports, the couple plan for the Feilden’s Arms to host live entertainment on a monthly basis and have a calendar of food and drink related events. They’re also upgrading the pub’s six letting rooms.

Says Julie: “Location is key to our decision of which pub we take on.

The Feilden’s Arms is the nearest pub to BAE systems, which is creating thousands of new jobs. When we heard about their expansion plans and Star Pubs’ proposed refurbishment it seemed an opportunity not to be missed. It’s a gorgeous looking pub, that just needs refreshing and a clear direction.”

“It is also multi-functional with bar, dining and games room. It’s important to us that the Feilden’s Arms is run as a proper pub and offers real value for money to encourage repeat business as people can feel ripped off sometimes when they go out for a meal at a country pub. We’ll also be introducing a loyalty card like our other pubs, where they’re popular, and offering our popular Club Menu Monday –Thursday.”

“As for future expansion plans, we’re happy with three, though if an opportunity like this one came along again, we might be tempted.”

Andy Bowden, Star Pubs Investment Manager says: “I am delighted Julie and George have taken on the Feilden’s Arms. It needed the right operators for it to realise its true potential. They have decades of hospitality experience at home and abroad and run two successful nearby pubs – the Butler’s Arms for almost two years, and The Hospital Inn for eight. Their local knowledge and vision together with the investment in housing and new jobs on their doorstep will ensure the success of Feilden’s Arms.”

Pub Accommodation on the Rise: New Research Reveals Growth Potential Amid Booking Challenges

A recent Pub Accommodation Review 2025 research, produced by Zonal in partnership with CGA by NIQ, Stay in a Pub, and VisitEngland, has uncovered that two thirds of pub accommodation operators say their accommodation revenue is higher (43%), or the same as a year ago (24%) – and 56% expect it to grow within the next year. Amidst cost pressures and tightened spending across both consumers and businesses, there are opportunities for pub operators to offset these challenges and fortify their businesses with a profitable revenue stream.

WHY PUB ACCOMMODATION?

The research found that pub accommodation holds a broad appeal to a variety of consumers, and for a number of reasons, pointing towards an opportunity for pub accommodation to increase.

Amongst the top reasons for choosing pub accommodation were a friendly, welcoming atmosphere (71%), and high quality food and drink (63%), something that many pubs are already provide in abundance. In-fact, two-thirds (67%) of consumers ranked pubs as providing the best range of food and drink of any accommodation type – more than double the number who rated hotels the best (30%).

When it comes to experience and atmosphere, 79% of respondents said expectations of friendly and wel-

coming staff would encourage them to book a stay in a pub – higher than other key factors such as parking, location, or discounts.

HOW ARE GUESTS FINDING, AND BOOKING, PUB STAYS?

Despite the opportunity for pub accommodation, there’s still work to be done when it comes to securing bookings from guests. Our research found that a fifth (20%) of consumers don’t consider pub accommodation as easy to find and book – a particular problem for 18- to 34-year-olds, where 38% say they don’t know how to book a stay in a pub. When it comes to discovery, guests are primarily searching for their accommodation online. More than a third (36%) of guests surveyed found their last accommodation via a search engine, and a further 28% used an online travel agent – highlighting the importance for pubs with an accommodation offering to ensure they’re present, and easily discoverable, online.

It's also vital for pubs to ensure their room booking journeys are as quick and easy as possible, with 53% of guests saying a complicated booking system would deter them from booking a stay in a pub.

For more insights into the above, and to discover more about the pub accommodation landscape in 2025, download the full report here

Finalists Revealed for 2025 Aberdeen City and Shire Thistle Awards

Celebrating sustainability, innovation and excellence across northeast Scotland's tourism and hospitality sector

The finalists for the 2025 Aberdeen City and Shire Thistle Awards (ACSTA) have been revealed today, shining a spotlight on the very best of the region's tourism and hospitality industry.

This year's shortlist recognises exceptional businesses and individuals who deliver outstanding visitor experiences, champion sustainability, and help make the north-east of Scotland a world-class destination. Notable among this year's shortlist are first-time finalists Festival of the Sea and Provenance Festival, both competing in the Outstanding Cultural Event or Festival category.

Tarland Trails is also celebrating a double nomination, shortlisted for both Best Community Tourism & Events Initiative and Best Outdoor or Adventure Experience.

The 2025 awards also recognise consistent excellence, with several businesses shortlisted in multiple categories. Kildrummy Inn leads the way as a finalist in three categories — Best Hotel Experience, Best Eating Experience, and the Climate Action Award. Douneside House and The Fife Arms each have two nominations, underlining their commitment to quality hospitality and to being top employers in the region.

A dedicated Climate Action Award category once again highlights the sector's commitment to sustainability and responsible tourism, with finalists including Cairngorm Bothies, Kildrummy Inn, and Aberdeen Archives, Gallery and Museums.

Stephen Gow the chair of the Aberdeen City and Shire Thistle Awards says, "We're delighted to reveal such an impressive field of finalists for the 2025 awards.

This year's shortlist demonstrates the resilience, creativity and commitment of our region's tourism and hospitality sector. From boutique hotels and fine dining restaurants to adventure experiences, visitor attractions and cultural festivals, the finalists represent the rich variety and quality of the region's tourism offer

"It's fantastic to see so many new names in the running alongside established favourites. These businesses and individuals are delivering world-class experiences for visitors to Aberdeen and Aberdeenshire while championing sustainability and strengthening our communities. We can't wait to celebrate their achievements at this year's awards ceremony in September."

The Aberdeen City and Shire Thistle Awards are known for their fair and robust judging process, which includes incognito visits for many business categories and interviews with individual finalists. The awards are part of Scotland's wider Thistle Awards programme.

Winners will be announced at the awards ceremony in September at The Chester Hotel in Aberdeen. Tickets for the event are now on sale - https://acsta2025.rsvpify.com/.

INDIVIDUAL OF THE YEAR SPONSORED BY P & J LIVE

• Claire Bruce - Glen Tanar Estate

• Mary Martin - The Douglas Hotel

• Carolanne Duncan - Douneside House

MACROBERT TRUST RISING STAR AWARD SPONSORED BY THE MACROBERT TRUST

• Blair Lyon - TwinPeakes Flyfishing

• Maryn Grieve - VisitAberdeenshire

• Morgan Ritchie - Leonardo Hotels

EMPLOYER OF THE YEAR SPONSORED BY P & J LIVE

• Douneside House

• The Fife Arms

• Hilton & Aloft Aberdeen TECA

OUTSTANDING CULTURAL EVENT OR FESTIVAL SPONSORED BY VISITABERDEENSHIRE

• Spectra Scotland's Festival of Light 2025

• Festival of the Sea 2024

• Provenance Festival 2024

CLIMATE ACTION AWARD SPONSORED BY KEENAN RECYCLING

• Cairngorm Bothies

• Kildrummy Inn

• Aberdeen Archives, Gallery and Museums

BEST COMMUNITY TOURISM & EVENTS

INITIATIVE SPONSORED BY NORTHLINK FERRIES

• Aberdeen Restaurant Weeks

• Tarland Trails

• The Gordon Highlanders Museum

BEST VISITOR ATTRACTION SPONSORED BY ABERDEEN INTERNATIONAL AIRPORT

• Grampian Transport Museum

• Farm Stop

• Glen Garioch Distillery

BEST SELF-CATERING OR UNIQUE STAY SPONSORED BY ABERDEEN CITY & SHIRE HOTELS' ASSOCIATION

• Logie Newton Lodges Unique Self Catering Stay

• Grampian Campervan Hire

• Seafront Cottages

BEST OUTDOOR OR ADVENTURE EXPERIENCE

• Tarland Trails

• Glen Tanar Estate - The Lookout & Eagle Photography

• Ride In Peace Adventures

BEST HOTEL EXPERIENCE SPONSORED BY FISHERS

• Kildrummy Inn

• Darroch Learg

• The Fife Arms

BEST EATING EXPERIENCE SPONSORED BY THE FULL RANGE

• Kildrummy Inn

• Fish Shop

• Amuse by Kevin Dalgleish

BEST B&B OR GUEST HOUSE EXPERIENCE SPONSORED BY LEONARDO HOTELS

• Lys-Na-Greyne

• Leslie Castle

• The Auld Kirk B&B, Ballater

BEST BAR OR PUB SPONSORED BY SHEPHERD AND WEDDERBURN

• Bartenders Lounge

• The Craftsman Company

• Harbour Bar Gourdon

Pub Accommodation Review 2025

Exclusive research into consumer and operator sentiment from CGA by NIQ and Stay in a Pub, in par tnership with Zonal and VisitEngland.

WHAT’S IN THE REPORT?

What makes pub stays so appealing? From warm welcomes to great food and unbeatable value

Why a strong online presence and seamless booking experience are now essential

How pubs can attract more guests and boost revenue

After The Emergency – Supporting Mental Health After Traumatic Incidents

By Lisa Sharman, National

Workplaces can support mental health after trauma through crisis response, peer support and cultural change led by Mental Health First Aiders and Advocates.

When a serious incident unfolds at work, the first priority is to save lives and ensure physical safety. But once the immediate danger has passed, another, less visible emergency can begin.

Whether it’s a terror attack, a fire or gas emergency, a road traffic incident, or a theft where staff are threatened, these events can leave a lasting emotional aftershock. Anxiety, depression, stress and post-traumatic stress disorder (PTSD) may affect people, or even whole teams. For employers, recognising and addressing this hidden impact is just as important as the initial response.

“The impact on mental health doesn’t end when the incident does,” says Dan Bevis, Director of Urgent & Emergency Care at St John Ambulance. “Hidden triggers can resurface and unexpected triggers like anniversaries and memories can bring the past back.”

Trauma is personal and can be complex: two people may react very differently to the same event. That’s why mental health support is such an important part of an effective response.

Trained Mental Health First Aiders play a critical role in the aftermath of a crisis. They provide an immediate, calm point of contact, recognising early signs of distress, initiating non-judgmental conversations and directing colleagues towards appropriate support like Employee Assistance Programmes (EAPs) or their GP.

But mental wellbeing doesn’t begin or end with a crisis. Building a culture of mental wellness in any organisation means prioritising prevention, strengthening resilience and supporting people every day.

THE ROLE OF ADVOCATES

That’s where the Mental Health Advocate role comes in, as a relatively new but increasingly important part of workplace wellbeing. Advocates are trained to act early, challenge stigma and encourage open conversations about mental health. They aren’t clinical experts, but peers. When done well, this creates visible, approachable team members who informally support and help prevent small issues from building into bigger problems.

People choose to become Advocates to help others. Often, this begins with a simple but powerful motivation: wanting to be there in a meaningful way. In today’s workplaces, where stress, isolation and emotional strain are increasingly common, having someone trained to notice, listen and start the right conversations can be life-changing.

For many, it can be a way to give back, to support colleagues before things become overwhelming, and to help shift the conversation around mental health. Others, meanwhile, may be driven by personal experience, having struggled themselves or supported someone close to them. Whatever the reason, Advocate training helps people to build the skills, confidence and awareness to turn that motivation into practical and valuable support.

Becoming an Advocate can be a valuable and fulfilling role within a team. Employees can take a one-day training course to learn how to confidently lead wellbeing conversations, signpost to support services and serve as champions for positive mental health practices.

EMPOWERING THROUGH TRAINING

By embedding this kind of support across an organisation, employers create a preventative model of care that complements the crisis support offered by First Aiders. Together, Mental Health First Aiders and Advocates form a system that balances urgent intervention and long-term cultural change.

St John Ambulance offers a range of mental health training that mirrors the structure of our well-established physical first aid programmes. Alongside the one-day Advocate course that prepares employees to support everyday wellbeing in the workplace, we also offer a two-day Mental Health First Aid course focused on crisis response.

These programmes complement physical emergency training, such as First Responder on Scene (FROS) or First Response Emergency Care Level 3 (FREC3), creating a workplace equipped to address both physical and emotional needs.

“Ongoing care and monitoring transform reactive responses into proactive protection,” says Dan Bevis. “With the right training, everyone in the workplace can contribute to lessening the impact of these traumatic events on their colleagues.”

LEADING THE WAY WITH A CULTURE OF CARE

As with most things, it’s down to leadership to set the tone. When senior leaders model compassion and prioritise mental health, it signals that wellbeing matters. With trained First Aiders responding in crisis and Advocates driving cultural resilience, organisations can foster environments where people feel safe, supported and empowered to speak up.

We’ve explored how trauma doesn’t always end when the threat passes, and in many ways, that’s when the real recovery begins. Just as we rush to safeguard physical safety, we must treat mental health as an equally urgent priority.

By preparing trained Mental Health First Aiders to respond in moments of crisis, and empowering Mental Health Advocates to champion long-term cultural change, organisations can provide meaningful, ongoing support. These roles go beyond emergency response; they help redefine how workplaces care for their people –before, during and after a traumatic event.

Because after the sirens fade, it's the strength of your culture that helps people heal.

Triple Triumph for PureOaty

Glebe Farm Foods is celebrating a hat-trick of wins at the 2025 Free From Food Awards, taking home two Golds and a prestigious Special Award for sustainability –a testament to the quality, innovation and integrity behind its PureOaty range.

The family-run brand’s PureOaty Porridge Oats secured a Gold Award in the highly competitive Breakfast & Morning Goods category, with judges praising the product as “jumbo oats with great flavour that don’t go mushy.” Meanwhile, the newly launched Tea-rrific Oat Drink earned a Gold Award in the Milk Alternatives category, impressing judges as “finally, an oat drink made for tea – and it really works!”.

The winning streak didn’t stop there – Glebe Farm Foods also received the Sustainability Award, a Special Award recognising outstanding commitment to environmental responsibility. The judges commended the brand’s fully integrated field-topack model, where 100% British gluten free oats are grown, milled and packaged on-site at the family farm in Cambridgeshire, keeping food miles low and transparency high.

The Free From Food Awards are the UK’s leading recognition of excellence in the free from category, spotlighting brands that deliver on taste, innovation, inclusivity and sustainability.

Philip Rayner, Managing Director and Founder of Glebe Farm Foods, said: “Winning two Golds and the Sustainability Award is a fantastic result and a huge credit to the team. These accolades reflect our focus on quality, our passion for creating inclusive food and drink, and our commitment to doing things the right way – for both people and the planet.”

With full control of its production process and a clear sustainability ethos, Glebe Farm Foods continues to lead the way in gluten free and free from food and drink.

For more information about Glebe Farm Foods and its award-winning PureOaty range, visit www.glebefarmfoods.co.uk

See the advert on the facing page for more information.

Aberdeen’s Visitor Levy Plans ‘Gamble With City’s Tourism Ambitions’

FSB warns of risk to city’s reputation as tourist destination Proposed 7% rate would be among ‘very highest in Europe’ Vital to consider impact on small accommodation providers

The Federation of Small Businesses today said Aberdeen’s Visitor Levy proposals represent a gamble with the city’s ambitions to establish itself as a leading tourist destination.

Responding to Aberdeen City Council’s consultation on its Visitor Levy plans, FSB said the proposed 7% levy would be among the highest in Europe and risk deterring tourists from visiting.

South Ayrshire and the Western Isles are among a growing number of local authorities who have paused their Visitor Levy plans amid concerns about the impact of a levy on the local tourist economy.

Mike Duncan, FSB development manager for north Scotland, said: “A 7% levy would be the most expensive so far proposed in Scotland and one of the very highest in Europe, more than Barcelona or Budapest, for example.

“Apart from the actual cost of the levy, Aberdeen needs to consider the perception this will create among potential visitors and whether this will put people off coming.

“The city quite rightly has ambitions to grow its visitor economy, but adopting a Visitor Levy at such a high rate represents a gamble with those ambitions.”

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

Mr Duncan said: “So-called tourist taxes might be common in major destinations around the world, but there is research to suggest some such charges may deter visitors and negatively affect the local economy. Accommodation providers we spoke to are concerned that might happen here.

“A Visitor Levy has the potential to deliver real benefits for Aberdeen, but only if it is implemented carefully. It could raise vital funds to support the local tourism industry and enhance the area as a destination, to the benefit of visitors, local businesses and residents alike.

“However, it is important any money that might be raised is used to fund additional services or infrastructure, not simply replace existing council spending.

“It is also crucial to appreciate one size most certainly does not fit all. What works in Glasgow, Edinburgh, Amsterdam or Berlin, for example, might be very different to what works for Aberdeen.

“That is particularly true when the neighbouring and nearby local authorities have yet to introduce a charge, and any local levy could place Aberdeen at a competitive disadvantage.”

FSB Scotland is also calling for small accommodation providers who are non-VAT registered to be exempt from collecting Aberdeen’s Visitor Levy due to the disproportionate impact it would have upon them.

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

Mr Duncan added: “Aberdeen businesses deserve greater clarity on the levy’s likely effects. We are calling for a full Aberdeen-specific economic impact assessment, including a detailed examination of lower rates of Visitor

Warmer Weather Boost Youngs Trading

Pub company Young’s has expressed confidence in the coming year following its latest trading statement for the 14 weeks from 1 April 2025 to 8 July 2025 in advance of the Annual General Meeting.

The statement reports that the strong trading momentum announced in its full year results on 5th June 2025 has continued. Revenue for the first 14 weeks of the financial year beginning 1st April 2025 is up 6.6% in total and 7.0% on a like-for-like basis against last year.

This performance has benefitted from long periods of warm and sunny weather during spring and early summer, supporting growth particularly in pub gardens and riverside pubs. These results they have said are even more pleasing when mea-

sured against the prior year comparator, which benefitted from the significant positive impact of EURO24 Championship on performance in June and early July.

The company said it remains confident about the year ahead, despite the well-publicised challenges faced by our industry and will continue to invest in its estate and have already completed several schemes to take advantage of the summer trading period.

Simon Dodd, CEO of Young’s, commented: “We are delighted to be reporting excellent trading over the first quarter of the new financial year, particularly against such a strong comparator. Young’s pubs are thriving, and our strategy of employing the very best teams, and maintaining a premium, well-invested and differentiated estate, continues to deliver industry leading results. Our business is performing well, and we are confident about the year ahead.”

Bidfood Highlights The Importance Of Building A

More Sustainable, Efficient And Resilient Industry

As caterers across the UK hospitality foodservice industry have faced numerous challenges from rising costs and inflation, staff shortages, skill gaps, sustainability pressures, and a wave of new legislation, Bidfood has unveiled a series of initiatives aimed at supporting a more sustainable, efficient and resilient industry to combat these issues, in an event focusing on carbon management, warehouse operational technology and pub sector support.

While research has shown that 27% of consumers think the government is responsible for ensuring food and drink eaten out of home is sustainable, 32% believe this responsibility lies with the venue, and 16% with suppliers[1], emphasising the need for collaboration across the supply chain to improve foodservice.

During Bidfood’s event, called ‘What’s Cooking at Bidfood?, the wholesaler revealed its plans to equip customers with the right tools and insights to make informed decisions around their carbon footprint, as well as the progress it’s made working with climate intelligence company, CarbonCloud.

The event also emphasised the need to address issues of food waste and water usage within foodservice, with Bidfood’s Development Chefs and Sustainability Team announcing the launch of a new food waste recipe book, ‘Waste not, saves lots’, with 15 recipes and expert guidance to help customers cut costs and utilise food waste.

The day also showcased steps the wholesaler has implemented to enhance the customer experience

through technology. In partnership with software developers, CSD, Bidfood has created a host of bespoke software systems and a tracking tool to reduce stock waste, increase warehouse efficiency and fulfil more customer orders.

Bidfood has also improved its customer delivery notifications with ‘Smart Alerts’. Previously, customers could sign up for text or email alerts, informing them when a driver leaves a depot, with a link to a map to track them on their route. Now, customers will receive a notification when their delivery is next, and another when their order has arrived on site.

Finally, ‘What’s Cooking at Bidfood’ concluded with a focus on Bidfood’s suite of pub support. Having launched The Interactive Pub earlier this year, Bidfood spotlighted a series of innovative solutions for menus, upskilling staff and competitive socialising to empower pub operators and increase footfall.

Tim Adams, Sales and Marketing Director at Bidfood, said: “As the foodservice industry navigates mounting pressures from sustainability demands to operational challenges, we believe the future lies in smarter, more collaborative solutions.

“Through initiatives like our carbon labelling project with CarbonCloud, cutting-edge warehouse tech with CSD, and our brand-new food waste recipe book, we’re empowering our customers to drive meaningful change, reduce waste, cut costs and build further resilience. Together, we can shape a more efficient future for foodservice and be a positive force for change.”

Harsh Personal Guarantees Will Chill Growth Ambitions, Say Small Businesses

Heavy-handed personal guarantees are “shackling” ambition and risk holding back the growth the economy needs, the Federation of Small Businesses (FSB) has warned.

Research by the UK’s largest business group shows that six in 10 (60%) limited company directors would borrow to grow their business – if they did not have to put hard-earned assets like savings or their houses on the line.

Only 13 per cent would go ahead if a personal guarantee was required.

The practice is now widespread, with 78 per cent of directors who applied for finance being asked for a personal guarantee. Faced with this, a quarter (24%) decided not to take up finance at all.

For those small business owners who were prepared to undertake a personal guarantee, one in seven (14%) said it made them run their business more cautiously, curbing their appetite for risk until the loan was paid off.

For the first time in its history, in December 2023, FSB used its historic super-complainant status on behalf of UK small business customers to call for action on personal guarantees.

The FCA’s initial response in March 2024 rejected urgent action, saying it would only review evidence for some smaller loans to sole traders and small partnerships, and would not act on personal guarantees attached to loans to directors of limited companies.

As personal guarantees become increasingly common, their excessive use risks undermining small business

growth.

FSB is now calling on the government to close the Financial Conduct Authority (FCA) loophole that leaves these loans unregulated and unsupervised by banks.

Without action, would-be entrepreneurs could be deterred from starting up, with personal risk outweighing ambition and ideas left unrealised.

Tina McKenzie, Policy Chair of the Federation of Small Businesses, said: “Britain is brimming with ideas and so many entrepreneurs are hungry to both get started and grow their businesses. But right now, those seeking finance to make those dreams a reality are shackled by heavy-handed demands to put their own homes or savings on the line.”

“With confidence among small businesses already at a low ebb, it’s never been more important to remove the barriers holding them back and put real, sustained growth at the top of the agenda.”

“Personal guarantees should never be the default setting – they must be a last resort, used with care and absolutely necessary. If we are serious about building a climate where small firms can thrive and new ideas can take root, we need to rein in their overuse.”

“Otherwise, the speed of small business growth will slow to a snail’s pace at a time we need it the most, and we risk turning away a wealth of entrepreneurial talent.”

Chef Fundraiser Second Bite Raises Over £116,000 For Cancer Research UK

Second Bite Festival, which took place at Wylam Brewery, Newcastle, on Sunday 06th July 2025, has been a massive success, raising £116,462,06 for Cancer Research UK.

The event, originally the brainchild of Sian Byerley, co-owner of Restaurant Pine, Northumberland, saw a stellar lineup of twenty chefs from some of the UK’s leading restaurants cook at the pop-up foodie event.

On the day, each chef and their teams served up 500 portions of their refined street food creations to eagerly waiting foodies who had previously purchased their online tokens to be able to secure dishes from their chosen food heroes.

The free-to-attend event saw thousands gather on the day to help raise much-needed cash to help Cancer Research UK support researchers, clinicians and nurses who carry out vital work linked to the prevention, diagnosis, and treatment of cancer.

The vibrant atmosphere saw revellers tuck into their chosen foodie treats and sample the drinks offerings from Wylam Brewery and the Northumberland Coffee Co.

Online bidders got stuck into securing their chosen lots from an array of food and overnight experiences in the silent auction.

All were kindly provided by supportive restaurateurs and hospitality businesses from across the region and further afield, including Simon Rogan, who generously donated a full Day at Our Farm Experience for two people, at his farm in the Lake District, Rockcliffe Hall who generously donated an overnight stay for

two with dinner, The Glenturret Lalique, who donated a gastronomic overnight dining experience in their two Michelin starred restaurant, including wine flights and a distillery tour for two people, Da Terra, London who donated a tasting menu experience for two people at their two Michelin starred restaurant, and Alchemilla, Nottingham, who donated a tasting menu experience for two at their Michelin starred restaurant.

Siân Byerley, co-owner of Restaurant Pine, said: ’We want to thank everyone who has been involved this year. Everyone’s generosity and the hard work of absolutely everyone who has been involved have made it totally amazing. We’d hope that we might be able to raise £100,000, but to go beyond that and raise over £116,000 is brilliant.’’

“I’d personally like to say a huge thank you to the 20 chefs and their kitchen teams who have all volunteered their time for this amazing cause, as well as the amazing folks at Wylam Brewery for providing the venue and the amazing volunteers who helped the event run so smoothly. Our amazing suppliers like Wellocks, 7Fifty, R&J Finest, Sous Vide Tools, VMS Vehicle Hire, Keltic Seafare, Crosbys, Beyond 89, Oliver Harvey, Hodgson Fish, The Estate Dairy, Crowne Plaza Hotels and Cookhouse, Ouseburn, and many more, who have been massively generous providing support for the event itself. I’d also like to say a big thank you to all those businesses that have very kindly donated auction prizes to help raise even more funds for Cancer Research UK.” Credit 7Fifty

Newly Formed Herts Pubs Company To Open The Cock In Hitchin

Wales To Re-Align Deposit Return Scheme With UK-Wide Plans

Welsh government is to accelerate the implementation of its recycling scheme for drinks containers to ‘maximise interoperability’ and align with UK 2027 launch date

Huw Irranca-Davies, Deputy First Minister And Cabinet Secretary For Climate Change And Rural Affairs, Wales, said “£she has listened carefully to industry’s concerns about the risks that come about as a consequence of there no longer being a single approach that works for the whole of the UK.”

“We have heard clearly from industry that the scenario where a scheme is introduced in the other parts of the UK, with no scheme in place in Wales, carries the greatest risk of operational complexity and associated costs.

“I have therefore set out to industry that we are willing to accelerate our implementation timetable to align with the rest of the UK, which would provide for interoperability between common materials.”

Glass remains in the scope of the Welsh scheme, and she said there was a need for clear arrangements to ensure there are no ‘unintended consequences’ caused by the difference in scope.

“Specifically, industry have highlighted the need for a phased approach within which there would be no

requirement to have different labelling and no fraud risk, as this would also prevent consequential impacts on current production and distribution arrangements.”This represents a practical and pragmatic solution which we will therefore work to incorporate within the scheme.”

“In bringing forward a scheme that supports the roll-out of reuse, we are not only ensuring our DRS is future-proofed and will deliver tangible benefit for the people of Wales — we will also continue to play an important role in helping to shape a more coherent and sustainable approach for the whole UK.”

Carla Brian, Biffa’s Head of Partnerships, said: “Positively, the Welsh Government has decided to accelerate the implementation timetable for its Deposit Return Scheme (DRS) for beverage containers, bringing it forward to October 2027. This move aligns timings and the scope of materials with that of all four nations and ensures that, wherever people are, they will be able to take part in the same scheme.”

“The Welsh Government has extensively engaged with stakeholders, including Biffa, producers, and retailers to get to this place, and we applaud the ambition to keep Wales at the forefront of recycling performance. The focus now must be on delivering effective implementation, and we look forward to working with all four nations to deliver DRS for plastic and metal drinks containers.”

Future Of Historic City Pub Secured

The Anchor Digbeth, a landmark Victorian pub in Birmingham’s Irish Quarter, will reopen mid-to-late August 2025 under a new operator – after 2.5 months closure

The Grade II listed building designed by James and Lister Lea claims one of the oldest continuous public house licences in the city dating back to 1797.

Peter Connolly, who runs nearby bar and music venue Nortons Digbeth, has taken on the late-19th century Rea Street pub, pledging to ‘restore the city gem’ Celebrated Birmingham pub mainstay The Anchor Digbeth is to reopen mid-tolate August 2025, with the new proprietor pledging to ‘restore the city gem to its original glory’.

Peter Connolly, founder-director of community bar and music venue Nortons Digbeth on nearby Meriden Street, has taken on the Grade II listed Victorian landmark and business following its closure under previous management in June 2025.

The hospitality and NTE professional will work with experts to sensitively and meticulously revive the building’s classic interior and exterior features including the original bar fittings, pincushion leather bench seating, brass fixtures.

The renovation will also introduce new elements in keeping with the building, alongside revitalising The Anchor’s original snug and lounge bars.

Mr Connolly said: “It’s a great honour to take on The Anchor; a legendary pub

which has always held a special place in my heart.

“I sampled my first proper cask ale in the Anchor many years ago, and have used it regularly to meet family and friends, and with our staff on industry nights.

“The Anchor is a hugely significant pub in terms of tradition and heritage. It’s a must-visit for cask fans, having won CAMRA pub of the year three times.

“It’s a pub with huge community ties, and we appreciate how much the building means to so many people which is why we have now started work to restore the Anchor to its original glory.”

Plans for the venue include a regular live music programme; screening rugby, football, and Irish sports including GAA, a dedicated approach to featuring local and regional ales and drinks brands, and collaborations with cultural organisations from across the city and region.

Gerry Keane, previous licensee (1983-2016) and current owner of The Anchor Digbeth, said: “Peter shares my love for this very special building, as well as an ambition to restore it and see it secure its place as a jewel of the Irish Quarter.

“I look forward to seeing The Anchor Digbeth develop over the coming months and years.”

“We thank Julian Rose-Gibbs for taking charge of The Anchor for the last eight years.”

Marr Lodge Rebuild Begins Nine Months After Devastating Arson Attack

The Anchor Digbeth, a landmark Victorian pub in Birmingham’s Irish Quarter, will reopen mid-to-late August 2025 under a new operator – after 2.5 months closure

The Grade II listed building designed by James and Lister Lea claims one of the oldest continuous public house licences in the city dating back to 1797.

Peter Connolly, who runs nearby bar and music venue Nortons Digbeth, has taken on the late-19th century Rea Street pub, pledging to ‘restore the city gem’

Celebrated Birmingham pub mainstay The Anchor Digbeth is to reopen mid-to-late August 2025, with the new proprietor pledging to ‘restore the city gem to its original glory’.

Peter Connolly, founder-director of community bar and music venue Nortons Digbeth on nearby Meriden Street, has taken on the Grade II listed Victorian landmark and business following its closure under previous management in June 2025.

The hospitality and NTE professional will work with experts to sensitively and meticulously revive the building’s classic interior and exterior features including the original bar fittings, pincushion leather bench seating, brass fixtures.

The renovation will also introduce new elements in keeping with the building, alongside revitalising The Anchor’s original snug and lounge bars.

Mr Connolly said: “It’s a great honour to take on The Anchor; a legendary pub which has always held a special place in my heart.

“I sampled my first proper cask ale in the Anchor many years ago, and have used it regularly to meet family and friends, and with our staff on industry nights.

“The Anchor is a hugely significant pub in terms of tradition and heritage. It’s a must-visit for cask fans, having won CAMRA pub of the year three times.

“It’s a pub with huge community ties, and we appreciate how much the building means to so many people which is why we have now started work to restore the Anchor to its original glory.”

Plans for the venue include a regular live music programme; screening rugby, football, and Irish sports including GAA, a dedicated approach to featuring local and regional ales and drinks brands, and collaborations with cultural organisations from across the city and region.

Gerry Keane, previous licensee (1983-2016) and current owner of

The Anchor Digbeth, said: “Peter shares my love for this very special building, as well as an ambition to restore it and see it secure its place as a jewel of the Irish Quarter.

“I look forward to seeing The Anchor Digbeth develop over the coming months and years.”

“We thank Julian Rose-Gibbs for taking charge of The Anchor for the last eight years.”

Photo credit Dave Henderson

Champion British Food Fortnight To Reconnect The Industry With Its Food Roots

Love British Food, the organisers of British Food Fortnight, are calling on pubs, bars, hospitality venues and restaurants across the UK to join this year’s national campaign and celebrate the best of British food.

From 26 September to 12 October, British Food Fortnight provides an opportunity for hospitality businesses to attract customers by offering seasonal, locally sourced British dishes that showcase the vibrant flavours of the nation.

As part of this year’s theme, ‘Strengthening the roots that bind us’, the campaign encourages businesses to take part by promoting Britishsourced ingredients on their menus, supporting local producers and offering customers a memorable dining experience that highlights the country’s rich culinary heritage.

Founder of the initiative, Alexia Robinson believes British Food Fortnight is more than a two-week celebration.

“At its heart, the campaign is about bringing communities together through shared dining experiences. The hospitality sector plays a crucial role in connecting people to the origins of their food.

“This year, we’re asking pubs, bars, hospitality venues and restaurants to showcase the best seasonal produce the UK has to offer. It’s an opportunity to attract customers looking for quality, locally sourced dishes, while supporting local farmers, suppliers and getting consumers to back the hospitality sector.”

This year’s British Food Fortnight campaign is built around three key pillars – Grow British, Cook British, and Champion British – which are designed to inspire hospitality businesses to make British food the focal point.

‘Grow British’ celebrates UK farmers and the importance of supporting resilient, sustainable farming prac-

tices.

‘Cook British’ encourages businesses to incorporate seasonal, nutritious British food into their menus, offering customers meals that are delicious and responsibly sourced.

‘Champion British’ advocates for the wider use of British produce in pubs, bars, and restaurants, and for promoting these dishes to customers as part of a broader commitment to sustainability and food security.

Fresh Direct and Brakes, are among key partners of British Food Fortnight, and are instrumental in helping hospitality businesses source local, British ingredients.

Head of customer marketing at Brakes, Cathy Amos says: “By celebrating British food, our incredible industry can not only support local suppliers but also meet growing consumer demand for sustainable, home-grown produce. British Food Fortnight is an excellent opportunity to champion seasonal specials, support national food security, and provide customers with a memorable dining experience that reflects the rich diversity of our food culture.”

Businesses are encouraged to get involved by offering British-themed menus, running special promotions, and highlighting local suppliers throughout the campaign period. Participating venues can access to digital toolkits, recipe ideas, and promotional materials to help them showcase their British food offerings and increase foot traffic during the campaign.

For more information on how to get involved in British Food Fortnight 2025, including resources for hospitality businesses, events, and how to pledge your support, please visit www.britishfoodfortnight.org.uk.

Latest Research Shows Further Slump In

Cumbria’s Post-Pandemic Tourism Recovery

Five years on from the Covid pandemic, latest figures reveal a continuing challenging picture for Cumbria’s tourism sector as visitor numbers and profitability shrink further.

The new statistics for 2024 come from the Scarborough Tourism Economic Activity Monitor, commonly known as ‘STEAM’. The independent annual assessment has taken place in Cumbria for more than 25 years and is produced on behalf of a partnership led by Cumbria Tourism and supported by Cumberland Council, Westmorland & Furness Council and the Lake District National Park Authority.

The latest data shows that Cumbria’s tourism industry contributed £4.6billion to the local economy in 2024, supporting 74,823 jobs – that’s 28% of county’s workforce. However, these figures are down on the previous 12 months, with further reductions in other key metrics including:

• A fall in both visitor numbers (-3.3%) and visitor days (-5%)

• A fall in revenue of -5.7% (once adjusted for inflation)

• Staying visitors remained stable, but staying visitor nights fell by -6.3% (due to shorter trips)

• Day visitors fell by -4%, equivalent to a loss of 1.42million visits.

When compared against 2019, visitor numbers remain -14% down overall and day visitors have fallen by18%.

More positively, staying visitors have increased by +10% over the same period and now generate more than half (52%) the revenue of the total number of visitors. This reflects a key objective of Cumbria’s ‘Destination Management Plan’ (DMP) to increase the contribution of overnight visitors.

There was also a small increase in the revenue generated outside the traditional summer holiday season; 38.9% of revenue was generated between January and March, then October to December 2024 (up from 36.1% in 2023). Again, supporting all-year round tourism and job security is a priority within the five-year DMP action plan for Cumbria.

The data also provides fresh insights into visitor’s spending habits while they are here. Food and drink is a key beneficiary, with the value of visitor spend on food and drink now worth £1.1billion to the Cumbrian economy. The greatest beneficiary though is the tourism industry’s indirect supply chain, which is valued

£1.2billion and includes everything from transport and retail to utilities/infrastructure and professional services like IT, accountants and legal advisers – all key services which benefit local residents and communities too.

Commenting on the latest STEAM figures, President of Cumbria Tourism Jim Walker says: “Cumbria’s £4.6billion tourism and hospitality industry is made up of hundreds of small businesses who make a huge contribution to other sectors, including transport and the wider supply chain. They also help to create the assets that make Cumbria such a special place to live and work for our local communities. However, this latest data clearly demonstrates that – after the economic shock of the pandemic and subsequent government policy changes around immigration and taxation – long-term recovery is proving extremely challenging for these vital visitor economy businesses as they face reduced visitor numbers coupled with increasing costs. Ultimately, this means less profitability and ability to employ and reinvest.

“Businesses feel as though they are increasingly being hit from all sides. For instance, changes in national policy have resulted in higher National Insurance contributions, increases to the National Minimum wage, more restrictive inheritance tax and the highest VAT rate in Europe. A lack of affordable housing and immigration policy changes have both impacted negatively on recruitment and retention, while factors such as increased VISA costs and the removal of tax free shopping are making us more internationally uncompetitive too.

“Cumbria has a shared Destination Management Plan, which public and private partners are collectively ambitious to deliver, enabling sustainable growth for the benefit of the whole of the whole of the county and its communities. At the moment, a combination of the cost of living crisis and a series of unlinked and uncoordinated national policy changes are seriously damaging business profitability, the economy, jobs and therefore communities. We are determined to work in partnership with others to help to stabilise and improve this situation.”

He adds: “The Government is currently developing a Tourism Strategy, so we will be sharing these findings and calling on them to fully recognise not just the crucial role of tourism to the UK economy and jobs, but also its integral part in the social and cultural fabric of our places and communities – especially in more rural destinations like Cumbria.”

No More Lax Labels – How Labelling Technology Supports Safety and Reputation Products and Services

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.

See the advert on the previous page for details.

Kylemark - Over 28 Years Experience In Supplying Uniforms

With over 28 years of experience supplying branded uniforms to businesses across the UK, Kylemark has built a reputation for quality, reliability, and exceptional service. From hospitality and corporate sectors to industrial and leisurewear, Kylemark delivers more than just clothing — we provide confidence, consistency, and style to every member of your team.

At the heart of our operation is our commitment to in-house branding. Unlike many suppliers, Kylemark controls the full decoration process — embroidery, print, and alterations — from our own factory. This means better quality control, faster turnaround times, and a more responsive service tailored to each client’s needs.

One of our proudest achievements is the creation of the Coast & County apron range, manufactured right here in the UK. Designed for the demands of the hospitality sector, these aprons offer a perfect blend of durability, comfort, and visual appeal.

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dogfriendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT

Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!) YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & everything else you need to be more dog-friendly.

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

We look forward to working with you.

David & the Sir Woofchester’s team

They’re a favourite among chefs and front-of-house teams, with clients including Tom Kerridge, Brasserie Blanc, Restaurant Associates, and more.

Kylemark doesn’t believe in a one-size-fits-all approach. We work with businesses of all sizes — from independent traders to multi-site national brands — offering bespoke solutions, product consultation, high-resolution visuals, and even personalised ordering portals. Whether you need a full uniform rollout or a single embroidered jacket, our experienced team makes the process smooth and stress-free. We don’t just help your team look the part — we make sure they feel it too.

Tel: 01292 618344

Email: sales@kylemark.co.uk www.kylemark.co.uk

DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

See the advert on page 19 for details or visit www.sirwoofchesters.com

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."

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 10-card 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

The World's First Chocolate Milk - Available from Victus Emporium

Cacaolat is the legendary Catalan chocolate milk known for its rich, creamy texture and perfectly balanced cocoa flavor. Made with high-quality cocoa and fresh milk, it delivers a smooth, indulgent taste that’s neither too sweet nor too bitter.

It is the worlds oldest recorded chocolate milk producer, and its secret lies in its 1933 recipe, which ensures a velvety consistency and deep chocolatey goodness in every sip. Cacaolat is enjoyed cold for a refreshing treat or warm for a comforting experience. With no artificial additives, it’s a natural, delicious choice for chocolate lovers.

Contact us on:

0117 242 1669 or info@victusemporium.co.uk You can view more of our amazing products at victusemporium.co.uk

See the advert on page 3.

Entertainment On No Contract I Hear You Say? Mediatheme Changing The Game Again!

Bringing the next level tech entertainment into your pub/social club/holiday park offering is a sure-fire way to improve your revenue streams

But while that may sound straightforward common sense, it isn’t necessarily that clear cut. The level of revenue generated depends very much on the type of entertainment on offer. As a publican, what options are out there for you when it comes to your entertainment tech!

When it comes to offering entertainment you need a interactive product, that will give you the option to react and interact with your audience and not tie you into a long contract!! So what other things make you truly stand out?

Well, a Pub Quiz Night is a prime opportunity to attract a crowd! Spreading your quiz over multiple rounds keeps participants inside your venue for the long haul. Try to pick a non-football night for maximum draw. And when it comes to quizzing, our pub entertainment system, The Entertainer, does all the hard work for you Music has always been a great way of ‘getting the party started’ whether you use playlists or you’re a budding DJ, we have thousands of tracks at your fingertips, giving you freedom to get the mood right. The Entertainer acts as a de facto KARAOKE fest, providing modern and classic karaoke tracks supplied a

market leader of karaoke!

Race nights? I hear you say! The Entertainer allows you to screen races – be that pub that has horse/pig/afghan/trotting racing. These can provide great pub fund raiser opportunities. Bongo Bingo the craze that is sweeping the nation !!!, why not try our version DISCO BINGO whether you are a new romantic we have Back to the 80s or you want to put the boots and cowboy hat on!!! There is a game for you to be sure. How to maximise revenue , you can even advertise via the Entertainer to promote your various entertainment nights, or you can even involve

The Lincat CIBO+ Oven from the High Speed Oven Company

The King’s Head in Carlisle is a great example of how modern pubs can adapt and thrive by embracing high-speed cooking technology. Faced with rising staff costs and the need to serve food quickly without compromising on quality, landlord Mike Vose turned to the Lincat CIBO+ oven from the High Speed Oven Company to bring a new level of efficiency to his kitchen. A seasoned operator with decades of experience, Mike understood that traditional kitchen methods were too slow and labour-intensive for the fast-paced service he wanted to provide.

The CIBO+ offered an immediate solution—combining powerful convection cooking with microwave technology to deliver his menu rapidly. Instead of reheating portions of pies in his combi-oven (taking 7-8 minutes) they are now ready in under 2 minutes. The oven has also allowed the pub to bring in an expanded lunch menu of toasties cooking in just 90 seconds.

The oven delivers consistent results with minimal training. On site training is provided and Its compact footprint also makes it ideal for kitchens with limited space, something that’s often a challenge in busy pubs and bars.

What’s more, the oven requires no ventilation or extraction, allowing it to be placed virtually anywhere. This opens up new opportunities for food service even in locations that couldn’t previously accommodate hot food equipment. For Mike and The King’s Head, that meant turning more drinkers into diners and offering food throughout the day, not just during peak service.

If you’re looking to improve kitchen speed, cut labour costs, and increase your menu range, the Lincat CIBO+ high-speed oven could be the game-changer your pub needs.

See more here: www.highspeedovens.co.uk/case-studies/the-kings-head-lincat-cibo/

See the advert on page 9 for details.

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

A SUMMER OF CIDER: TAPPING INTO THE UK ON-TRADE BOOM

From medieval monasteries to modern beer gardens, cider continues to cement its position as a cornerstone of the UK hospitality sector.

Cider's story in Britain stretches back over a thousand years, with historical records showing that medieval monks were perfecting the art of apple fermentation long before beer became the nation's beverage of choice. What began as a necessity when water quality was questionable has evolved into a sophisticated category that's experiencing remarkable growth in today's challenging economic climate.

A CATEGORY WORTH ITS WEIGHT IN GOLD

The numbers speak volumes about cider's importance to the UK hospitality sector. It has been a positive year for the Cider category, making it one of the most popular of all major drinks categories in the On Premise.

Weston Cider report reveals that Apple Cider remains the most popular type of Cider, driving the category in both value and volume. Across all channels, apple Cider drinkers consume more Cider than those who prefer other types, leading to higher sales rates, volumes, and average spending. Approximately 60% of drinkers and consumers choose apple Cider, reinforcing its position as the leading segment. Notably, premium apple crafted products are experiencing the fastest growth within the Cider market in both channels of trade.

According to the latest Heineken Cider Report, cider is worth £2 billion to UK pubs, bars and restaurants, demonstrating its crucial role in driving revenue across the licensed trade.

This impressive valuation reflects a category that has been consistently outperforming expectations. Over the past 12 months alone, an extraordinary 342 million pints of cider and approximately 114 million bottles have been consumed across the on-trade, underlining the sustained appetite for this quintessentially British drink.

THE NUMBERS BEHIND THE SUCCESS

The growth trajectory tells a compelling story of premiumisation and value creation. Over the last two years, cider has achieved a remarkable 5% value growth, with draught offerings being a particular bright spot, signifi-

cantly outperforming packaged alternatives. While volume has seen a 3% decline, this apparent contradiction actually highlights how consumers are trading up to premium options, driving greater value into the market.

"Cider remains a crucial part of the Long Alcoholic Drinks category in Britain and the pub sector is highly important for the category," explains Rachel Weller, Commercial Leader at CGA. "'Premium Local' pubs are a key segment for cider, holding a 19.4% share of total cider sales, while free trade pubs remain the largest tenure, closely followed by managed, which is also in growth."

THE APPLE OF THE NATION'S EYE

Apple cider continues to dominate the category, representing, as stated above, approximately 60% of all cider consumption across all channels. This traditional foundation remains robust, with premium apple crafted products experiencing the fastest growth within both on-trade and off-trade channels. The enduring popularity of apple cider reflects consumers' desire for authentic, recognisable flavours even as the category expands into new territories.

However, innovation hasn't been forgotten. Premium flavoured ciders are gaining traction, indicating evolving consumer preferences and the need for operators to cater to diverse tastes. In the period between 2025 and 2035, the category will grow on the strength of innovation in hybrid drinks, functional ingredients, and no- and low-alcohol options. Botanicals, adaptogens, and probiotics will be embraced by businesses for wellbeing consumers.

DEMOGRAPHICS AND SEASONAL PATTERNS

The demographic profile of cider consumers reveals interesting patterns that savvy operators can leverage. The younger population's preference for the beverage accounted for the category's expansion. According to surveys, those aged 18 to 34 years old were the most frequent users of fruit cider in 2018, accounting for over half of total consumption. This younger demographic

alignment positions cider well for future growth as these consumers mature and develop stronger brand loyalties.

Recent consumer research conducted by business insurance broker Premierline reveals that when asked about their favourite pub drinks, 27% of Brits chose cider, while 18% opted for craft lagers, 14% preferred locally distilled vodka, and only 12% selected gin. This preference places cider as the leading choice among British pub-goers, ahead of many other popular categories.

Summer remains cider's golden season, with beer gardens becoming natural showcases for the category. The refreshing nature of cider, combined with its lower alcohol content compared to many spirits, makes it an ideal warm-weather beverage. The outdoor dining trend, accelerated by recent years' changing social patterns, has only strengthened cider's position as the perfect accompaniment to al fresco dining.

In fact, the humble British pub garden has topped the list of best places for a pint, according to research from Thatchers Cider.

Almost half of Brits (41%) chose the classic pub garden as their perfect location when asked to select the best spots for a pint of cider. This beats the beach, festivals, sports events, mountain views and parks.

Eleanor Thatcher, fifth generation cider maker at Thatchers Cider, said: “It’s a testament to our amazing hospitality industry here in the UK that people would rather be in the pub garden enjoying their perfect pint than anywhere else in the world.

“It is the simple pleasures of getting together at your local with family or friends. You don’t need a special occasion to treat yourself to a glorious pint of refreshing cider, particularly on a sunny day.”

THE BRAND LOYALTY FACTOR

One of cider's most compelling characteristics for operators is its exceptional brand loyalty. Over threequarters of cider consumers specify a brand when ordering, which is five percentage points higher than the average consumer across all alcoholic beverages. This brand specificity creates both opportunities and challenges for publicans.

Almost two in five purchasing decisions are influenced by the availability of favourite brands, making brand selection a more significant driver than value and quality considerations. "With loyalty being so crucial, suppliers must ensure the right cider brands are stocked in the right outlets," emphasises Weller.

CRAFTED EXCELLENCE IN CHALLENGING TIMES

As consumers navigate ongoing cost-of-living pressures, the importance of quality in cider has never been more pronounced. Historical trends from previous economic downturns show that while alcohol may not be viewed as a necessity, it's often considered a comfort rather than a luxury. In fact, alcohol sales tend to increase during periods of economic hardship.

This creates a unique opportunity for cider, particularly premium draught offerings. Long alcoholic drinks have traditionally performed better during recessions, as consumers perceive them as offering greater value and affordability compared to more expensive options like wine and cocktails. This positioning allows premium draught ciders to capitalise on consumer behaviour shifts, encouraging customers to choose cider over other beverages in price-sensitive environments.

THE DRAUGHT REVOLUTION

The renaissance of draught cider represents one of the category's most significant developments. Draught cider maintains a majority share of volume sales while packaged cider has experienced declines. This shift reflects changing consumer expectations and the enhanced experience that draught service provides. For operators, draught cider offers multiple advantages: higher margins, better freshness, reduced storage requirements, and the theatre of service that enhances the customer experience. The visual appeal of cider being pulled from taps, particularly when served in traditional glassware, adds to the premium positioning that drives value.

STRATEGIC RECOMMENDATIONS FOR OPERATORS

Understanding consumer behaviour patterns reveals that cider drinkers are actively engaged with the onpremise and are drinking out more frequently than they were a year ago. This increased engagement presents significant opportunities for operators willing to invest in the category.

Range Strategy: Implementing a dual strategy that caters to both draught and packaged cider consumers is essential. While draught should form the core offering due to its growth trajectory and margin benefits, maintaining select packaged options ensures broader appeal.

Brand Selection: Given the exceptional brand loyalty in the category, careful brand curation is crucial. Focus on established brands with strong local recognition while incorporating emerging craft options that appeal to the premium segment.

Seasonal Maximisation: Leverage cider's natural summer seasonality by creating dedicated outdoor displays, garden-specific promotions, and food pairing suggestions. Consider extending the season through autumn with warming spiced varieties and harvest-themed presentations.

Quality Focus: With consumers prioritising quality over quantity, ensure proper storage, service temperatures, and glassware selection. Invest in staff training to communicate the provenance and craftsmanship behind premium offerings.

Innovation Balance: While apple cider remains dominant, introducing carefully selected flavoured options can attract new consumers and provide existing customers with variety. Monitor local preferences and seasonal trends to guide selection.

LOOKING FORWARD

The cider category's resilience and growth potential position it as an essential component of any well-balanced drinks portfolio. With consumers demonstrating increased engagement with on-premise occasions and a willingness to invest in quality experiences, operators who understand and capitalise on cider's unique characteristics will find themselves well-positioned for success.

Consumers who drink cider are not just loyal to brands but increasingly active in their on-premise engagement. This combination of brand loyalty, increased frequency, and premiumisation creates a powerful foundation for sustained growth.

The ancient art of cider making has evolved into a modern success story, proving that tradition and innovation can coexist profitably. For operators willing to embrace the category's potential, cider offers a path to enhanced revenue, customer satisfaction, and competitive differentiation in an increasingly challenging marketplace.

The message is clear: cider isn't just surviving in the modern hospitality landscape – it's thriving. Those who recognise and act on this opportunity will find themselves raising a glass to sustained success.

How Sustainable Cider Can Secure Sales

Customers care deeply about the environment and want to feel empowered and optimistic about their drink choices. With twothirds looking for a cider that’s sustainably made, choosing the right supplier can boost customer confidence and improve sales.

From turning apple waste into green energy, to capturing carbon created during fermentation and using it to add sparkle to the ciders, Thatchers is committed to sustainability. That’s why we spent three years regeneratively farming before planting 13,000 trees this year, and why we make all our ciders using 100% renewable electricity, including power from the 13,500 solar panels on our roof. But the story doesn’t stop at the orchard. After

more than 120 years working in partnership with nature, we’ve learnt how to make delicious ciders that are as good for the environment as they taste in the glass. Pairing those ciders with robust flavours such as cheese, meat, fish and spice will enhance menus and offer diners unique experiences. We recommend a quality apple cider like Thatchers Gold - the No.1 brand for apple cider drinkers, alongside Thatcher’s award-winning fruit cider range (Blood Orange, Cloudy Lemon and Apple & Blackcurrant), and the No.1 low/no cider, Thatchers Zero, to ensure you have something to delight everyone.

See the advert on this page for further information.

A SUMMER OF CIDER

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 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 partners.”

Sheppy’s Cider: A Legacy of Quality and Sustainability

Sheppy’s Cider, renowned as one of the oldest cidermakers in the world, has been producing premium traditional cider in Somerset for over 200 years.

Established in 1816 by David Sheppy's ancestors, the company expertly blends time-honoured techniques with contemporary technology, all while upholding a steadfast commitment to quality.

CRAFTSMANSHIP

AND EXPERTISE

David Sheppy, the Master of Cider, expertly manages the detailed cider-making journey from apple to bottle, guaranteeing exceptional quality through his extensive knowledge. The apples used by Sheppy are cultivated across 90 acres of orchards on their farm, and they employ a natural fermentation process that utilises wild yeasts.

COMMITMENT TO SUSTAINABILITY

Located at Three Bridges Farm near Taunton, Sheppy’s takes pride in producing pure apple juice products and using natural ingredients to create an exceptional range of ciders for discerning consumers. Furthermore, Sheppy’s is dedicated to environmental protection and sustainability. The company reduces waste in production by directing used water into swales, which foster habitats for diverse wildlife. Additionally, Sheppy’s collaborates with sustainable packaging suppliers to uphold robust environmental practices.

These initiatives reflect Sheppy’s unwavering dedication to sustainability while celebrating its rich heritage.

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

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.

Magners Set to Fizz This Summer with Magnertism

As the mercury rises and cider season kicks into high gear, Magners is making a bold move to reignite consumer passion with its most ambitious campaign in over a decade. Backed by a multi-million-pound investment, the new initiative, aptly named ‘That’s Magnertism’, is set to energise the on-trade and bring a refreshing buzz to bars across the UK.

Launching in May, the campaign is a full-force celebration of the unique energy that Magners brings to social moments. At the heart of the campaign is the hero TV spot ‘Fizzy Feet’, a vibrant, foot-level visual capturing the contagious joy of that first sip of Magners over ice. It’s a sensory experience designed to resonate with customers and drive footfall during the crucial summer trading months.

For the on-trade, this campaign is more than just noise - it’s a business opportunity. The 2025 Magners Trade Programme will engage 2,000 venues across England, Scotland, Wales, and Northern Ireland. With a scan-towin mechanic offering prizes including a trip to New York, it’s a compelling reason for customers to choose

Magners at the bar. This initiative not only boosts engagement but also adds value for operators looking to differentiate their cider offering.

Jane Parlon, Director of Brand Marketing (Cider) at C&C Group, describes Magnertism as “the unique and infectious energy that comes from Magners, and the power to draw the best out of people and moments spent together.” It’s a sentiment that aligns perfectly with the ontrade’s role in creating memorable social experiences. Outdoor advertising featuring glistening macro shots of Magners over ice will complement the TV and digital rollout, reinforcing the brand’s refreshment credentials. With cider sales historically peaking in June through August, the timing couldn’t be better.

For publicans and bar managers, this campaign offers a ready-made platform to drive sales, attract new customers, and capitalise on the seasonal uplift. With strong brand heritage, a compelling consumer promotion, and a nationwide media presence, That’s Magnertism is set to be the spark that lights up the cider taps this summer.

New Research Shows Consumers Continue To Support

British Pubs As 49% Prefer Their Local Over Other Venues

Brand new consumer research from premium snack brand Tyrrells shows pubs remain in high demand and at the heart of social culture in the UK, with 49% of people favouring their local pub over other venues and 51% of people going to the pub to catch up with friends and family.

Great food, drink, and service lead as the top three distinguishing factors that create a great pub experience, with sport screenings (24%), live music (41%) and beer gardens also proving to be important features for consumers as they continue to value traditional pub experiences.

The research conducted by leading snacks provider and owner of Tyrrells, KP Snacks, also highlights ways in which the hospitality industry can increase spend and make visits more pleasurable. Feedback shows that 1 in 4 visitors go to pubs to celebrate a special occasion and that 24% of consumers identify premium snacks as a core element of making a visit feel more like a social occasion. Half of customers are also more likely to purchase a bar snack from a premium brand, with 38% of people purchasing a snack at a pub to share with family and friends.

Tyrrells is supporting pubs and bars in driving sales with The League of Tyrrellbly Good Taste by delivering free POS to signpost the availability of snacks and support pubs in driving sales.

Pork Scratchings are Back in Stock!

There are certain elements of a visit to the local pub that customers take for granted.

Beer, wine and bar snacks are usually a guarantee but in the early months of 2025, normality came under threat by a foot and mouth outbreak amongst animals in Eastern Europe.

This severely impacted the supply of pork rind leading to a shortage of Pork Scratchings across the trade.

Landlords, wholesalers and factory owners were left scratching their heads!

The team at Snack Brands, home of Uncle Alberts Porkshire Pig were suddenly inundated with panicked phone calls from competitors desperately trying to plug holes in their supply.

Alex Morrisey, Head of Sales and Marketing at Snack Brands shares his thoughts on the unique challenges the industry has faced and is optimistic about the resilience of the humble Pork Scratching.

‘’We started the year riding the coat tails of the keto diet phenomenon, our Crunch product was seeing

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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.

Sam Trabelsi, Out of Home Controller, KP Snacks, says: “We know recent increases in National Insurance Contributions and other rising costs have left many pubs fighting for survival. As a market leader in snacking, we want to do our bit by sharing some valuable insights with owners to support the hospitality industry to drive sales during such a difficult time. Our research shows that Brits continue to support pubs and bars and are actively seeking out a memorable pub experience with a focus on excellent delivery. With evidence showing that premium snacks also enhance pub experiences and make them feel more upmarket, this new data gives valuable insights on how to drive consumer engagement and maximise sales”.

Pubs can register their business to become a “Tyrrellbly Tasteful Establishment” via a bespoke platform to avail of their free POS kit and the chance to win a year’s supply of Tyrrells crisps, worth more than £5,000. To join or find out more, visit here: https://www.tyrrellscrisps.co.uk/league/

With over 90 Great Taste Awards across the range, Tyrrells is a leading premium snacking brand, worth £71.3m and growing ahead of the overall Bagged Snacks category at +9.5%[1]

really strong sales and our scratchings and crackling were flying out too.

April was a difficult month, we were essentially rationed by our suppliers and our sales took a 20% hit on the previous year.

Bumps in the road can also present an opportunity, our Jalapeno and Roast Pork Crackling were readily available and we were able to push these products into some of our larger stockists. The industry has faced 9 years of challenges from Brexit to the energy crisis via a global pandemic but we are optimistic about growing our business in a more stable business environment.

Thankfully the restrictions have recently been lifted by DEFRA, ‘’We are fully stocked and have just launched our brand new website, www.snackbrands.co.uk, trade customers can sign up for exclusive discounts.’’

See the advert on the inside front cover for further details.

It’s 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…

Chefs' Buyers Guide

Sharpening Innovation from Sweden

In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision. That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens. Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness. What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of sim-

plicity and professional-grade results. No guesswork. No overheating. Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades.

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow.

tormek.com

Phone: +46 581-147 90

Email: info@tormek.se

See the advert on page 7 for details.

LittlePod’s Real Vanilla: Nature's Unsung Hero

Ever since its launch in 2010, LittlePod has been exporting its natural ingredients range to Germany.

So when it came to choosing a venue for a European book launch in May, Berlin proved to be the perfect place.

Written by Janet Sawyer MBE BEM – the company’s Managing Director and founder – Real Vanilla: Nature’s Unsung Hero tells The Rather Large Story of LittlePod.

Having introduced her latest book at an intimate event at Mansfield Park – home of ‘the best vegan cakes in Berlin’ and a long-time LittlePod customer – Janet is preparing for this summer’s UK launch event with a vanilla-themed dinner at Darts Farm’s award-winning restaurant in East Devon.

“LittlePod is a glocal company, doing business both at home and abroad,” said Janet.

“Having long exported our products, we have never lost touch with our friends in Europe and it was a great pleasure to take this book to Berlin. Having launched Real Vanilla: Nature’s Unsung Hero in Germany, we are delighted to be holding our UK

event on our doorstep here in Devon. The team at Darts Farm have always been fantastic advocates for our Campaign for Real Vanilla and this is the perfect place to launch a book telling The Rather Large Story of LittlePod.”

Published fifteen years after LittlePod first launched its innovative natural vanilla paste in a tube, used and loved by professional chefs all over the world, Janet’s second book is available from all good retailers this summer.

Having unveiled Real Vanilla: Nature’s Unsung Hero in Germany, Janet is preparing to launch her book in the UK at The Farm Table – named the Best Farm Restaurant 2025 at the recent Farm Restaurant Awards – on Wednesday, 2nd July. Including a delicious four-course vanilla-themed dinner prepared by head chef Tom Chivers using responsibly-sourced ingredients from the LittlePod range, tickets are on sale now. Limited availability, please visit https://www.dartsfarm.co.uk/events or email sales@littlepod.co.uk to find out more.

Signage and Publicity

Back to Black: The Pub Blackboard Revival

WHY PAVEMENT SIGNAGE STILL MATTERS

Are you looking for an affordable and yet effective way of increasing visitors into your business? Are you fed up watching the scores of high street shoppers walk past and not come in?

Let’s take a moment and put yourself in the shoes of a passerby. You’re walking down the street, heading home or to meet friends. You pass by a pub that you’ve never really noticed before. Outside the front door, there’s a pavement A-board with a blackboard surface. It reads: “National Fish & Chip Day! Two for £12 – today only.”

Suddenly, you’re hungry…

You didn’t plan to stop, but the message was clear, relevant and inviting! You weren’t thinking about food. But now, you’re interested. That’s the power of a simple blackboard on the pavement. It works in real time, catching the attention of people walking by, right when they’re open to being influenced.

There is still something very powerful about a message written on a chalkboard. It feels personal, immediate and real. Almost 8 in 10 high street consumers said they had entered a store they had never visited before purely based on the signage alone.

A-BOARDS: NO DEGREE NEEDED

The good news? You don’t need a marketing degree to use one effectively. No expensive agency. No fancy design skills. No high-tech equipment.

All you need is a blackboard A-board, a chalkpen and a clear idea of what you want to say.

Think of your A-board as a way of talking directly to your potential cus-

tomers. It sits quietly outside your business, working all day to bring people in. Over time, one A-board could attract hundreds – or even thousands – of people into your venue.

Before you start writing, take a moment to think. What do you want people to know?

Is there a special event happening? A limited time offer? A new dish on the menu? Are you showing live sports this weekend? Use your A-board to promote these occasions and tell people what you are doing.

Make your message clear and relevant. Think about what would make someone stop and take a second look. A well-timed message can be just enough to tempt someone inside.

If you’re not sure how to write your message or worry that you’re not very artistic, don’t panic. You don’t need to be an expert. Just keep your design simple, bold, and easy to read.

Use liquid chalk markers instead of traditional chalk. They come in lots of colours and make your writing look clean and professional. These pens use a pump-action mechanism that feeds ink to the tip, giving you much better control.

Here’s a tip: lay your A-board flat on a table or the floor while you write. It’s easier to work with, helps prevent mistakes, and stops the ink from running. If you want to make your message look extra tidy, try using letter stencils. It gives your board a neat and uniform look.

BUILT TO LAST – DESIGNED TO SELL

At Majisign, we’ve designed and built our signature blackboard A-boards with pubs, cafés, and shops in mind.

Each board is made in our UK factory using responsibly sourced timber. We apply a specialist blackboard coating ourselves – one that’s been developed to last in all kinds of weather. It’s highly durable, easy to clean, and designed for regular use.

So, when the sun suddenly disappears and those inevitable British summer showers arrive, you can quickly change your message from “Beer Garden Open” to “Covered Beer Garden – Come In!”

Majisign A-boards are made for the real world. They’re tough, good-looking and made to work hard – every single day.

A SMART INVESTMENT

Compared to digital advertising, printed flyers or other marketing tools, a good-quality blackboard A-board is incredibly cost-effective. Once you’ve got it, there’s nothing more to buy – just update your message when needed and keep it clean.

It’s one of the simplest and smartest investments you can make. Need help choosing the right A-board for your business? Get in touch –we’re happy to advise. At Majisign, we’re here to help you stand out, one message at a time.

Try a Majisign Blackboard A-board and see the difference for yourself. See the advert on this page or www.majisign.co.uk for details.

Peerless Assigns - Supporting all Your Graphic Display System Needs

Summer is finally here, it’s warm outside and the sun is shining, your beer garden looks lush and colourful, and your beer is ice cold. Your pub is the destination everyone needs; an opportunity to quench their thirsts and catch up with friends, meet up with family, or just have a pint with a colleague after a hard day at work.

But even better, you’ve just added a new menu with some great sharing platters and tapas dishes, which will help keep those punters there for a little bit longer and increase your turnover to boot!

Oh…and wait, you have a live band on Saturday night, a really good one, they play all the hits!

Problem is…how do you let people know? Put it on Facebook or Instagram…but are your customers following your socials? And what about new customers? What about the potential

new customers that are right outside your pub now, busy with their shopping, heading home after work, mooching around town on a nice warm Saturday afternoon? How do you let those people know?

For those people - the ‘fancy a pint after work’ crowd, the afternoon retail therapists, the people gasping for a drink on a warm sunny day - you need an A-Board from Peerless-Assigns, specialists in supplying the hospitality industry for over 25 years.

We have a huge selection of A-Boards and Pavement Signs ranging from traditional chalkboard A-Boards to heavy duty Forecourt Signs with sturdy water-fillable bases. For outdoor advertising, Peerless-Assigns has got you covered.

We’re a friendly bunch, so give us a call on 01462 672 000, or check out our website at www.peerlessassigns.com

Sustainable Resources

Bad Bathrooms Blocking Business Growth on the UK High Street

New research from eco-friendly toilet paper brand, Who Gives A Crap, reveals just how damaging a bad bathroom can be to hospitality businesses. More than three quarters (76%) of customers believe that toilet conditions reflect the overall hygiene standards of venues, and 61% would never return or recommend a venue due to bad toilet experiences.

To stop businesses flushing money down the loo, Who Gives A Crap has launched the “Loo-Print” - a practical 10 step guide for bathrooms, to boost businesses’ reputations, retain customers and get their (back-of) house in order. THE LOO PRINT

1. Clean it like you mean it: Regular cleans keep your bathrooms looking and smelling heavenly.

2. Restock regularly: Start a restock schedule for your loo roll, soap and towels.

3. Don’t leave them high and (not) dry: You can’t go wrong with eco-friendly paper towels, reusable cloth towels or energy-efficient dryers.

4. Show your loo some love: Upgrading your loo with modern fixtures, colourful tiles, fun signage or a cheeky mirror adds some ooh to your loo.

5. Room to move: Roomy cubicles and lots of mirrors are an easy way to win over customers.

6. Set the mood: Add low lighting, soft background music, and subtle scents with a diffuser or candle.

7. Treat their cheeks: You can tell a lot about a business by their loo roll. Customers love thick, soft and, of course, eco-conscious toilet paper (hint, hint).

8. Not too hot, not too cold: Add some heating or ventilation to keep the temperature just right all year round.

9. Make accessibility a priority: Thoughtful touches like grab rails and lower sinks show your business values inclusivity and the comfort of every guest.

10. It’s the thought that counts: Consider providing some extras like hair dryers, free period products, emergency deodorant or tissues.

According to the research, when a venue’s bathroom is up to scratch, 71% of customers are more likely to return, with 67% more likely to recommend the place and 50% more inclined to leave a tip. Additionally, 43% of respondents claimed that a positive toilet experience shows the business cares about its customers.

David Titman, Marketing Director at Who Gives A Crap says “Our Loo-Print lays out the must-haves for hospitality spaces to ensure their bathrooms are fit for the best of Britain. Nothing ruins a great meal or drinks like stepping into a neglected bathroom. Businesses are losing bums on seats by overlooking this crucial touchpoint - and there’s a simple way that we can tackle this problem.”

Lovely loo experiences are grounded in Who Gives A Crap’s commitment to water, sanitation and hygiene (WASH). The business donates 50% of all of its profits to WASH causes.

Due to support from customers, over the years, Who Gives A Crap has been able to donate over £9m to WASH causes so far.

To join more than 1,800 other businesses using Who Gives A Crap, and find out how it can help your business, go to: https://uk.wholesale.whogivesacrap.org/

Lake District Hotel Resort Launches Solar Energy Project

A spa hotel resort on Windermere is benefiting from a major renewable energy project with the addition of 385 photovoltaic solar panels to roofs across its site.

Low Wood Bay Resort & Spa has installed the solar panels on five buildings around its grounds, with each cluster facing south or south westerly to maximise sunshine hours and light exposure.

English Lakes Hotels Resorts & Venues has invested £195,000 in the project which is aligned with its ecotourism and sustainability commitments. The hotel group commissioned Kirkby Lonsdale based firm RJ Solar to instal the PV panels.

The new solar panels are expected to provide annual electricity generation of over 130,000 kwh. As well

as contributing to environmental targets on carbon reduction, they will save the resort a significant amount of costs in energy consumption.

Low Wood Bay already generates around 12% of its own electricity from its hydropower water turbine fed from a fellside stream. It generated 209,269 kwh of the hotel’s green energy production in 2024, saving around £36,000 in operating costs.

English Lakes Hotels estates director Tim Berry says: “This is another major renewable energy project for the venue and, based on projected annual electricity bill savings, has the potential to have paid for itself within around six years. And the estimates provided indicate savings of over £1.3m over the lifetime of the PV solar panels.

“The environmental benefits are hugely significant too, with around 33 tons of CO2 emissions prevented each year. Over the PV system’s lifetime, that will equate to planting over 6,000 trees – or equivalent to saving on nearly a million kilometres of car journeys or 700 long haul flights.

“Our aim for future years is to be able to run the venue as close to ‘carbon neutral’ as possible, helping to protect the environment as well as significantly reducing our energy and operating costs. A continued drive for innovation will be crucial if we are to succeed, but projects such as these are proof that there is significant return on investment in renewables.”

Low Wood Bay Resort & Spa recently received the nationally recognised Greengage ECOsmart gold award. It is the leading certification system for hotels, hospitality and meeting venues which includes UN sustainable development goals into its benchmarking processes.

Cutting-Edge Tools For Kitchen Sustainability

‘Kitchen waste’ probably conjures images of spoiled ingredients or leftover meal scraps – but when it comes to sustainability, these are not the only forms of waste that matter. Innovations like the Speedwrap Pro are at the cutting edge of catering sustainability, offering solutions that are smart for the kitchen and smart for the planet.

The Speedwrap Pro is a film, foil and parchment dispenser that uses refill rolls that do not require plastic adapters. These refill rolls are fully recyclable after use, meaning they add up to significant plastic savings over their lifespan. For example, the design can potentially save a large catering business 54kg of plastic over a year – enough to reach a height of 351m if the adapters were stacked on top of each other.

Further environmental benefits are gained through the Speedwrap Pro’s eco-smart construction. Manufactured at our UK facility, which now runs on 97% renewable energy, this innovation delivers high performance with low carbon emissions. Prowrap has partnered with a British injection-moulding company

to optimise production and move dispenser assembly in-house, which has reduced its CO2 emissions by 16,150kg per year – the same as planting 8,000 trees.

What’s more, Prowrap has launched a dispenser recycling scheme to tackle waste far beyond the lifespan of its product. This industry-first scheme sees Prowrap collect old or broken dispensers of any brand, which are recycled and used to create other dispensers and components across the Prowrap Group range. This keeps their materials in use and contributes to the circular economy.

Through the Speedwrap Pro, Prowrap is supporting businesses to think differently about their materials, supply chains and lifecycle impact. With smart design and a greener value chain, this innovation is helping professional kitchens do more with less – creating less waste for a healthier planet.

Visit www.prowrap.co.uk or see the advert on this page for details.

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.

Why Cyber Resilience Is Now A Must-Have For Hospitality Venues

As cyber threats rise in hospitality, cyber resilience is now crucial for pubs, hotels and restaurants. Steve Burden, Director of Connectivity & Cyber Security at Wavenet (www.wavenet.co.u), explains why the industry is a growing target and talks through the steps venues can take to protect bookings, payments, guest data and Wi-Fi.

In hospitality venues, the tills can’t stop, the booking systems can’t break and the guest Wi-Fi must always work. Yet, many pubs, hotels and restaurants are now operating under a silent but growing threat: cyber attacks. With high-profile breaches making headlines and ransomware incidents on the rise, cyber resilience has shifted from a ‘nice to have’ to a non-negotiable.

A UK government survey into cyber security breaches found that food and hospitality businesses have traditionally placed less emphasis on cyber risk than other sectors . That’s starting to change. The global industry’s cyber risk score rose sharply from 7.4 in 2023 to a full 10.0 in the first half of 2024 , signalling growing threat levels. As a result, focus is increasing, with 72% of food and hospitality firms now viewing cyber security as a high priority – nearly in line with the UK average of 75% .

However, significant gaps remain. Just 22% of businesses in the sector have a board member responsible for cyber security – one of the lowest rates across all UK industries . With attacks rising and data breaches carrying both reputational and financial consequences, these are red flags the industry can no longer afford to ignore.

WHAT’S AT STAKE: DATA, TRUST, MONEY

Cybercriminals see hospitality as a goldmine. The industry handles large volumes of personal and financial data, including guest names, email address, payment details and loyalty accounts. And it shows: the Hospitality Sector Threat Landscape report revealed that 31% of hospitality businesses globally have experienced a data breach, and 89% were hit more than once in a year. The average cost of a breach? A staggering $3.4 million (or £2.5 million) .

But it’s not just about the money. When IHG was attacked in 2022, operations were paralysed, bookings were lost and brand trust took a hit. The recent Motel One breach saw 24 million files stolen, including sensitive guest information and payment data.

It begs the question: what makes the sector so vulnerable? The hospitality industry is uniquely exposed. Multiple points of entry, such as reservation platforms, payment terminals, third-party vendors and guest Wi-Fi create an attack surface that’s hard to defend.

Phishing and malware delivered by email remain the most persistent and damaging threats to hospitality venues. In just one quarter of 2024, over 932,000 phishing attacks were recorded across the sector, but the tactics are getting more sophisticated. Social engineering, in particular, exploits the natural customer service mindset of hospitality staff, tricking well-meaning employees into clicking links, disclosing credentials or

installing malicious software.

THE SIMPLE, NON-TECH STEPS THAT MAKE A REAL DIFFERENCE

The good news is that an in-house IT department isn’t needed to significantly improve your cyber security posture.

First and foremost, training your staff is one of the most effective defences. Regular sessions help create a culture of awareness and caution, and staff should feel confident to double check when something doesn’t seem right. This lack of preparation has consequences: by 2025, Roiback has found that 99% of hotel breaches are expected to result from basic misconfigurations or end-user error.

Backups are another essential safeguard. It’s not enough to back up your booking data, payment systems and POS configurations, but these backups need to be tested to ensure that they can be restored. Ideally, copies need to be both onsite and in the cloud, with test recoveries every quarter to ensure you're covered when it counts.

With that, device protection is critical too. Every laptop, POS terminal, tablet and smartphone should have endpoint protection installed, and guest Wi-Fi should always be segmented from internal systems to limit the damage if a breach does occur.

Controlling access within your systems can also make a big difference. Each staff member should have their own login credentials – shared passwords absolutely need to be a thing of the past – and access should be granted only to the data and systems they need for their role, with logins deactivated as soon as someone leaves the business.

Even without a round-the-clock IT team, basic monitoring can help detect suspicious behaviour early. Regularly reviewing access logs, setting up alerts and using simple monitoring tools can provide vital visibility.

IT’S ABOUT MORE THAN IT

The hospitality sector thrives on reputation, reliability and guest experience. When systems go down, bookings disappear or guest data is compromised, the impact goes far beyond the IT department; customer trust and business viability is damaged as a result.

With cyber threats showing no signs of slowing, now is the time for hospitality businesses to prioritise resilience. Whether you’re managing one venue or a national chain, Wavenet’s experts can help assess your digital risks, secure your systems and support your compliance journey.

Aiming to Save The Hospitality Sector and Nighttime Economy

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 subscribers - your customers - will reclaim both their time and money through use of the app’s intelligence and live time updates.

ing 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.

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.

The benefits are simple but revolutionary: app users never have to waste another night out. They make

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

Cleaning and Hygiene

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 truth - that 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 long-term profitability. 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

Dose Easy – Professional Solutions Done Right

The Dose Easy cleaning concept from Zep introduces the Dose Easy cap, delivering a 20ml dose with each tilt of the bottle, controlling chemical usage and helping your team to optimise cleaning results, whilst you start saving immediately. Dose Easy can also be dispensed via traditional wall mounted dosing systems as well. The high-concentrate Dose Easy products from Zep UK require a low dosage, with maximum results, at an extremely low cost per use, be they dispensed manually or through the dosing system.

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 well-informed 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, colourcoded 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.

and dishwashing with simple-to-use, differentiated products in distinct pack colours and a clear numbering system.

Dose Easy concentrated cleaning products offer optimum economic usage via compact packaging, thereby reducing transportation and storage; ensuring lower CO2 impact and less waste. The comprehensive range delivers a solution for all your institutional cleaning needs, throughout kitchens, bathrooms, washrooms and other public areas.

The Dose Easy range spans disinfectant, sanitary ware cleaning, floor cleaning, glass, multi-surface, bathroom

The Dose Easy Cap offers smaller sites, a compact range of cleaning consumables that are easily stored, without the need for bulky dispensing equipment. However, for the larger facility, Zep can offer a range of controlled dosing systems which connect simply with your water supply and help manage your consumable usage levels, and so, consistently control your costs, even with larger cleaning teams. The Dose Easy cap and the Dose Easy wall mounted systems are easy to operate for staff, consigning overdosing and method errors with cleaning chemicals to be a thing of the past.

To see the Dose Easy range, follow the link: https://zep.co.uk/product/search.asp?P=dose or send Zep UK an email to info@zep.co.uk or call 0151 422 1000 to speak with a local representative.

Cleaning and Hygiene

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 little-used 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 can build up quickly in

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

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-touse 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-touse wipes remove that uncertainty. Each one is fresh, pre-dosed with the right amount of solution, and disposed of after use, minimising cross-contamination 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 high-pressure 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.

“These wipes are thicker, more effective, and even gentle on my

No

no irritation, and perfect for quick cleans during events when time’s

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

T: +44 (0) 8081 697 945

�� pdi-intl.com

�� hello@sanipro-intl.com

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.

skin.

smears,

tight,” says

Bar and Cellar Equipment

Waste Not, Win More

A badly poured pint can ruin a customer’s experience. It creates unnecessary waste and costs you in revenue. There is a way to avoid it, says Avani Solutions.

Imagine the scene a warm summers day, not a cloud in sight. You’re enjoying a stroll and come across a pictureperfect pub, - a pint beckons!

You arrive at the bar ready for that thirst-quenching mouthful. Except it’s poured a little haphazardly, nozzle in the liquid, beer sloshing over the top and spilling down the sides, - the head, lost in the drip tray. A flat pint is thumped on the bar, with the barperson’s hand gripped tightly right at the point you would sip from. The pint isn’t served in branded glassware, in fact you are not even sure if its clean. Suddenly, your excitement is gone, the experience 100% ruined.

On the other side of the bar is a bartender, not in the job very long and covering for the summer. They know the basics and feel they’re delivering as they should. They know no better.

The manager, who does know better, is out the back oblivious to what has just occurred because they are in the cellar attending to a delivery.

The consequences look like this…

Adams - The Bottled Gas Specialist

Adams Gas are specialist bottled gas distributors and suppliers based in Kent. We have been distributing bottled gas throughout the UK via our large stockist network, for over 25 years.

We offer a local delivery service for bottled gas in Kent, East Sussex and South London.

Adams Gas can offer a cost-effective beer and cellar gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas services.

With our own cylinders filled at our own filling depot, you can count on us as gas suppliers to offer the right service, at the right price, when you need it. We can also offer this product on a re-seller basis to breweries, beer wholesalers and shipping companies throughout the UK.

We also Supply:

• Food Grade Co2 gas cylinders for Coca-Cola Frozen, Fanta Frozen, Tango Ice Blast, and Slushy Jack’s frozen drinks machines

• CO2 for Glass Frosting. Food grade liquid Co2 for instantly cooling glasses Simply attach your machine to our cylinder for fast effective delivery of food grade Co2 strait into your glass!

Adams Gas have been proud bottled gas suppliers to the UK for over two decades. We endeavour to provide our customers with premium quality gas to best suit their requirements.

You can discuss your queries with us by phone on 01843 220 596 or free phone 0800 195 4445 Alternatively, you can send an email to sales@adamsgas.co.uk or simply fill out and submit our online contact form and a member of our team will be in touch as soon as possible. We look forward to hearing from you.

You won’t be back, did not finish your pint. Not wanting to make a fuss, you didn’t say anything to the bartender.

All in all, you, the customer have been let down. The pub has lost out. The worst part is that the pub staff are unaware of what just happened.

If the pub manager tracked the waste, they would know something was wrong. This was not the first sloshy pint served, in fact, bar staff would empty drip trays more than once a day.

By tracking the waste, they could quantify what they’re losing. They are losing 6% of beer in 3 of every 4 pints served,

This venue serves 3,000 pints on an average month. That’s 2,250 resulting in waste and at 6% its costing them £4,649.40 per year, ensuring they lose £10,530 in revenue*.

What a horrible scenario.

Could it be avoided? 100% YES, with the Avani WasteWatchers!® Workshop

The WasteWatchers!® training initiative, supported by the BII and UKHospitality, offers low-cost, on-site training for bar teams that teaches how to deliver the Perfect Pint and best customer

waste and cost and improving sustainability. It’s a win-win.

Head to www.avanisolutions.co.uk/wastewatchers and sign

costs NOW. Whilst we know not

Universal Dispense Systems

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific

designs to meet your requirement and these are available in a full range of finishes and branding options.

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

Bar and Cellar Equipment

CaskWidge Cellar Equipment Ltd

CaskWidge Cellar Equipment Ltd was established in July 2000. Making this year our 25th anniversary. We are the original floating system for the upright dispense of Cask Ales. serving great cask ales – hassle free. When only the BEST will do!

For a quarter of a century, we've been proud to serve the British brewing community, delivering top-quality, British-run and manufactured cellar equipment to ensure your cask ales are poured to perfection, every time.

The CaskWidge is an upright dispense system that has a flexible pipe with a floating filter attached that draws the beer from near the top of the cask. The floating filter (Float Head) sits below the 'top break' and follows the beer down until it reaches the bottom of the cask. By taking beer from below this sub-surface layer, any oxygenation and contamination is prevented

from spreading down into the beer below, keeping the beer in its best condition.

Why choose the CaskWidge system?

Optimal Dispensing Quality – ensures perfect, consistent pours of your cask ales every time. Easy Installation & Maintenance –designed for a hassle-free, fit and forget set up, saving you time and money. Innovative Design – as the original upright dispense system, our unique design maximises space efficiency in your cellar, eliminating the need for racks or hoists. Long-Lasting Durability – build to last, offering reliable performance year after year, even in the most demanding environments.

Here at CaskWidge we pride ourselves on quick delivery times and friendly service, so please head to www.caskwidge.com to place your order today. If you need any guidance or assistance, please email us at info@caskwidge.com or call 08453707606.

Cellar Handling and Cask Racking Solutions

EASYRACK is a leading supplier of high-quality cellar handling equipment and cask racking solutions designed to improve efficiency and safety in your brewery, pub, or beverage storage facility. We provide a wide range of products, from keg handling and cask racking solutions to drop mats and more.

Cellar Handling and Cask Racking Solutions

We understand the unique challenges of cask racking and cellar management. That’s why we offer durable and reliable equipment to optimize your operations, including:

• Cask racking systems: Maximise your cellar space and ensure safe storage of your casks with our robust racking solutions.

• Freestanding Autotilts: Insure full usage of barrel contents so nothing is wasted!

• Keg handling equipment: Effortlessly move and man-

Bar and Cellar Equipment

J&E Hall Cellar Coolers

Impress at Boom Battle Bars

While

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

and

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 this page or visit www.jehall.co.uk for details.

Outdoor Leisure

Raise a Glass to Sunshine: Perfect Wines for Alfresco Dining

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

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

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

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

• Aimee’s Garden Moscato is a low-alcohol, delicately sweet wine that pairs effortlessly with summer salads or lightly

Handmade

grilled white fish. Its floral aroma and fresh fruit profile make it an easy-drinking, refreshing match for lighter dishes.

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

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

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

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

Outdoor Leisure

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 or see the advert on the back cover of this issue for details.

Catering Equipment Ltd What Makes Our Outdoor Furniture Last The Distance?

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen. Comprehensive product details can be found on our website www.kangaboxuk.com

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products. In addition Catering Equipment Ltd are also the UK's largest specialist supplier of

European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

With wind, rain and even the occasional burst of strong sunlight, the furniture we choose for our outdoor spaces has a lot to contend with, and that’s before it’s even been exposed to the demands of constant use by customers!

Here at Trent Furniture, our stylish and sturdy range of contract grade furniture is built to far surpass anything used in a domestic setting - and the good news is it’s all achieved with affordability in mind.

winter months.

The matching Plaza Table incorporates a hardened glass top for extra outdoor toughness.

Currently available with 10% off, our chic Plaza Chairs are made of tough water resistant and UV resistant synthetic rattan, woven over a strong rust-resistant aluminium frame to combine the good looks you require with the quality you need. Even better, these chairs are stackable and look great indoors, meaning they can work just as hard for you in the

If you’re looking for a modern metal look, the full steel construction of the Vienna range is the perfect addition to your outdoor dining space, and again with 10% off, now is the perfect time to invest for summer. And of course, no beer garden is complete without a picnic table. Available in three sizes and made from 4cm thick fully dip-treated spruce wood, the aptly named Chunky Picnic Table is constructed for strength and durability with a double strut across the A Frame and galvanised metal fixings.

To find out more about our great range of contract grade outdoor furniture, please call 0116 2864911 or email sales@trentfurniture.co.uk

Outdoor Leisure

Discover Your Perfect Catering Gazebo with Gazeboshop

For over 20 years, Gazeboshop has been a trusted name in the industry, providing high-quality gazebos to businesses and individuals across the UK and Europe.

We specialise in high-quality printed gazebos tailored for food and drink vendors. Whether you run a street food business or take part in occasional markets and events, our customprinted gazebos will help you stand out and attract customers.

Our catering gazebos are designed to be practical and eye-catching. They can easily accommodate BBQs and street food ovens, and are fully waterproof and flame retardant - keeping you and your food protected year-round. Printed accessories like sky banners, half walls, and flags are also available to further personalise your setup and boost visibility.

Ideal for both indoor and outdoor use, our gazebos provide a professional, branded presence wherever you

Indigo Shading Ltd

With over 30 years of industry expertise, Indigo Shading has become a leading national supplier of commercial grade awnings, giant parasols with accessories, screening plus glazed and retractable roof fixed structures. Built on a foundation of innovation and quality, the company has transformed countless outdoor spaces across the UK, providing exceptional outdoor solutions for businesses enabling them to grow their own turnover and profits.

From initial consultation to installation, Indigo Shading is committed to delivering unparalleled service. Indigo’s

go. We’ve proudly supplied to a wide range of catering clients, including The Filthy Vegan, Santina’s Wood Fired Pizza Co, Acropolis Street Food, and Bring & Braai Catering. A well-designed gazebo helps showcase your products and attract attention, making your stall the goto spot at events.

We also offer plain pop up gazebos in a variety of sizes, colours, and frame strengths for those on a budget or not needing custom branding. All our pop up gazebos come with a manufacturer’s warranty of up to 3 years, and spare parts are available for next working day delivery.

Looking to elevate your outdoor space? Explore our stretch tents to create a stylish alfresco dining area.

Let Gazeboshop help your business shine. Call 01295 258922 or visit www.gazeboshop.co.uk to get started.

Managing Director

Trevor Ruddle says “that’ll do won’t do, for us it has to be the best or nothing”. Every project is approached with precision, ensuring tailored solutions that exceed expectations. Expert guidance, attention to detail, and seamless execution guarantee a flawless experience from start to finish.

Indigo Shading specialises in transforming outdoor spaces with premium products designed for style, comfort, and functionality, these shading solutions cater to a variety of industries, including Pubs, Hotels, Restaurants, Sporting venues, hospitality, retail, and education. From providing elegant shelter to enhancing brand visibility, Indigo Shading offers high-quality products that are both practical and visually stunning.

Email enquiries@indigoshading.co.uk

Web www.indigoshading.co.uk Call - 01352 751889

Kitchen Equipment and Fit Out

At TheCommercialOvenStore.com, we know that the heart of any professional kitchen is a reliable, high-performance oven. That's why we offer an extensive range of ovens from the world’s leading brands – including Blue Seal, Lincat, Unox, Rational, and Merrychef.

Whether you’re running a bustling restaurant, a cozy café, or a fast-paced catering business, you’ll find the ideal solution with us. Our selection includes powerful gas and electric ranges, versatile combi ovens, high-efficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance.

Explore cutting-edge features, energyefficient designs, and trusted engineering

– all in one

place. From compact units for smaller kitchens to heavy-duty systems for large-scale operations, we make it easy to find the right fit for your needs and budget.

Expert advice, competitive prices, and trusted brands – all at TheCommercialOvenStore.com

Get the equipment you can rely on, and take your kitchen to the next level.

T 0207 965 7502 sales@thecommercialovenstore.com

ACO Grease Traps, Separators and Recovery Units

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment

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

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

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

We pride ourselves in excellent customer service, making sure any initial issues are

At The Commercial Oven Store, we take great pride in being your go-to destination for all your commercial oven needs.

We understand that when it comes to running a successful business, having the right equipment is crucial. That’s why we have dedicated ourselves to providing top-notch products, coupled with expert advice, to help you make informed decisions and achieve your goals.

As a supplier of commercial ovens, we have established strong partnerships with leading manufacturers in the industry. By working closely with these renowned brands, we ensure that our customers have access to a wide range of high-quality ovens that meet the diverse needs of various businesses.

Whether you’re in the food service, hospitality, or catering industry, we have the perfect oven to suit your requirements.

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

ACO Grease Traps,

Separators and Recovery Units

Find the right grease unit for your kitchen using our selector

In today’s catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs.

Answer a few simple questions and receive a recommended solution based on things like:

¡ Location of the unit

¡ Your kitchen equipment set up

¡ Days of operating

¡ Number of meals served

ACO have a range grease units to cater for all kitchen sizes, from small under-sink grease traps for low-volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

Find a recommended grease unit for your kitchen using our selector now: www.aco.co.uk/buy-grease-solutions

ACO. we care for water

ACO Grease traps can 昀t easily under kitchen sinks

Kitchen Equipment and Fit Out

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,

Caterquip - Specialists in

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

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

from top to bottom, so everything thaws at exactly the same rate. In the initial phase, the air temperature may 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.

Ventilation Systems

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

vice to help you build your ideal kitchen.

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

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

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

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 warehouseswe 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

• 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 WhatsApp, phone, and email support

07936807320

sales@fridgesealsdirect.co.uk

Kitchen Equipment and Fit Out

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 slicers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk

West London Restaurant Fined £13,000 and Prosecuted For Discharging Grease Into the Sewer Network

Foodservice businesses are being urged to make sure they are ready for a Water Company inspection of their grease traps.

In April this year the China Panda in West London was prosecuted by Thames Water due to repeatedly disposing of fats, oils, and grease into the sewers. This led to over £13,000 in fines and costs for continuous sewer abuse offences.

In the UK, businesses that serve hot food are legally required to have a grease trap or separator to prevent drainage blockages and environmental damage. This is enforced through various regulations including the Water Industry Act 1991, Building Regulations 2000 (Part H), and the Environmental Protection Act 1990. Failure to comply can result in fines, re-charges

for damages, and even legal action.

Sewer abuse is a major issue for water companies. Every year, Thames Water removes 75,000 blockages from their sewers at a cost of

Companies are becoming increasingly active in checking of grease trap arrangements at foodservice operations, we urge operators to get

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

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

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

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 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 visit www.meiko-uk.co.uk

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 buildup 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 con-

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 com-

figurations 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.

mercial 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

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

Design and Refit

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

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailormade 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.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures

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

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

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

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

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

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

We also hold regular Auctions ”On Site” and "On Line"

Visit www.mstauctioneers.co.uk

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

Spruce Up Your Space With Upholstered Chairs

Whether you’re furnishing a restaurant or clubhouse or adding some flair to a bar or pub, upholstered chairs make your space look and feel inviting and comfortable.

Here at Trent Furniture, we offer a great range of upholstered chairs designed to withstand the heavy demands of the hospitality environment, available in wipe-clean faux leather or tough, easy-to-maintain fabric.

A firm customer favourite thanks to its contemporary classic design, the Sorrento Chair is currently available with 10% off across the extensive range. Choose from five faux leather options or plain or checked fabric for the perfect match for your venue.

Alternatively, the Andorra Chair offers eye-catching classic style in brown faux leather or a

choice of two chic checks. Pair it with the matching Tall Andorra Stool at the bar or with your poseur tables to add a touch of luxury to your surroundings.

Regal yet compact, the Regent Chair’s smaller size and low back make it perfect for cosy corners without comprising on comfort. Choose from the warm Autumn check pattern or rich brown faux leather to add some welcoming warmth to your space.

Whichever upholstered chair you choose, you can be assured of strong wooden frames, contract grade foam and fire-retardant fabric. To find out more about these and the other great upholstered chairs in our vast range, please call us on 01162 864911 or email sales@trentfurniture.co.uk

Elevate Your Hospitality Venue with Dining Chairs UK: Affordable, Stylish, and Durable Contract Furniture

Dining Chairs UK, are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country. Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premiumquality products at competitive prices. 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.

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.

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

Property and Professional

BPI Celebrates Major Business Milestone with Whitbread PLC

mutually beneficial eight-year partnership and a six- figure asset sale value with this leading hospitality business.

It comes at a time when BPI has secured a record amount of asset auctions in the hospitality sector as more businesses see it as a way of meeting their circular economy principles. For the past eight years, BPI has worked in close partnership with Whitbread PLC, the parent company to Premier Inn, supporting the company’s commitment to sustainability by managing the resale and repurposing of its previously used catering equipment.

As one of the UK’s leading hospitality companies, Whitbread, home to brands like Premier Inn, has taken a keen interest in environmentally responsible solutions when upgrading its assets.

By partnering with BPI, Whitbread’s catering equipment has been given a second life, rather than contributing to landfill waste. Through its specialised auction services, BPI has facilitated the resale of Whitbread’s surplus assets, helping a new wave of business owners, including takeaway operators and independent restaurateurs acquire highquality equipment at an affordable price.

Supporting sustainability through smart asset disposal

This sustainable approach not only reduces environmental impact but also aligns with Whitbread’s sustainability strategy, Force for Good. Working with BPI, Whitbread has found an efficient and sustainable solution to asset disposal, minimising its waste, fuelling the circular economy and achieving maximum returns.

Why Use a Specialist Hospitality Consultant? Answer:

because we can help your business to succeed.

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

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

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

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

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

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

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

Dave Cummings, Business Development Manager at BPI highlights the success of this partnership: “Working with Whitbread PLC has been a fantastic example of how businesses can integrate sustainability into its asset management. By choosing to recycle and repurpose its assets, Whitbread has prevented unnecessary waste while also supporting new business owners. Our auctions provide a platform for quality equipment to continue its lifecycle, making a real impact on the circular economy.”

Nationwide service for a nationwide brand

BPI operates across the UK to manage Whitbread’s asset sales, ensuring seamless logistics and hassle-free handling of their equipment from collection to resale. Whether it’s upgrading their kitchen equipment or relocating site, Whitbread benefits from BPI’s ability to generate maximum return on investment while upholding their green commitments.

Through this long-standing partnership, BPI and Whitbread PLC continue to set an example in the hospitality sector—proving that business efficiency and sustainability can go hand in hand.

For more information on BPI, please visit: www.bpiauctions.com/assetdisposal/ or see the advert on page 15.

Difficult Times for Pubs, Restaurants & Hotels. How Insolvency Practitioners Can Help

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?

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 lenders who may provide

Voluntary Arrangement (CVA)

If creditors are demanding

ment, 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: continuing to trade when a business is loss making and to the detriment of creditors can result in personal liability. So, if your company is struggling, early professional advice is vital. Figures from R3, our industry body, show that Insolvency Practitioners rescue 40% of insolvent businesses who appoint them over a 12month period.

We will guide you through your options, ensuring you make the best possible decision.

Contact us today: www.antonybatty.com/contact/