CLH Digital - Issue #273

Hospitality Hit Hardest By Job Losses…

LONG-TERM TREND

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

THE HOSPITALITY SECTOR'S DEVASTATING RECKONING

The chickens have come home to roost, and the carnage is exactly as predicted

This week's ONS figures and our lead story make difficult but entirely predictable reading.

Hospitality accounting for 45% of all job losses will come as a surprise to absolutely no one who has been paying attention to the sector's warnings since October.

The moment Chancellor Rachel Reeves announced her punitive tax hikes, industry leaders were crystal clear about the consequences: mass closures, devastating job losses, and economic vandalism on an unprecedented scale.

Well, here's the proof of the pudding. At 4.7%, unemployment has hit its highest level in four years, while job vacancies have plummeted for three consecutive quarters.

The estimated 727,000 openings between April and June 2025 represent a crushing 56,000 drop from the previous quarter. In my view, this is nothing short of criminal economic mismanagement.

I had a stark reminder of this reality this week during our regular West Country exhibition trip.

For over two decades, we've maintained a cherished ritual – stopping at the same beautiful, thatched pub with its wonderful beer garden for lunch on the drive from Bournemouth.

As we approached, a large "For Sale" sign greeted us, and the pub had clearly been shuttered for months.

Another long-established, attractive free house consigned to history (hopefully not), a direct casualty of the Chancellor's reckless fiscal assault on our industry.

The insolvency figures released today compound the misery. While overall company insolvencies have fallen, hospitality insolvencies have bucked the trend entirely.

tion, however, no responsibility will be accepted for loss or damage. Views expressed within this

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any

The latest statistics show accommodation and food services insolvencies rose 6% from 277 in April to 295 in May 2025 – the highest monthly figure since November 2024. These aren't just numbers; they represent livelihoods destroyed, communities fractured, and Britain's social fabric torn apart.

This government's approach to the economy has delivered precisely zero growth while systematically dismantling one of our most vital sectors.

Something really has to give. We cannot continue on this path of closures, job losses, and economic stagnation without irreparable damage to the very heart of British hospitality.

I genuinely hope the government finally listens to the plethora of warnings from sector leaders and operators – people who, unlike anyone in government, have actually walked the walk, run businesses, employed people, and contributed meaningfully to the economy.

Their expertise has been consistently ignored, and we're now witnessing the catastrophic consequences.

On a brighter note, what a game last night!

The Lionesses have reached the semi-finals, and I'll admit I thought it was all over at half time.

Thankfully, pubs can now stay open until 1am for the Italy clash, thanks to the extended licensing hours MPs agreed for England's European Championship run.

Add to that the Oasis tour boost – the Cardiff shows alone generated over £4m in beer and cider sales across just two days – and we're seeing glimpses of what this sector can achieve when given the chance to thrive rather than merely survive.

These bright spots only underscore the tragedy of what we're witnessing.

Despite the government's economic vandalism, hospitality remains the beating heart of British culture and community. We just need politicians who understand that before it's too late.

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

Peter Adams

Hospitality Hit Hardest By Job Losses

(Continued Front Front Cover)

“We would expect to see vacancies in the sector come down from immediate post-Covid highs, but the continued decline below 2019 levels suggests government policy is weighing heavily on the sector.

Some operators have reached their limit in passing on costs to customers and so have turned to reducing headcount to mitigate their expenses and preserve margins, which risks denting the customer experience. The hope is that the government revisits the National Insurance increase in the Autumn Budget to offer the sector some form of relief.

“Uncertainty around immigration policy means there are growing concerns in the industry surrounding skilled visas and access to chefs. The sector relies heavily on overseas workers, so an inability to get hold of the right staff will only exacerbate workforce issues further.”

DEVASTATING JOB LOSSES

Kate Nicholls, Chair of UKHospitality, said: “These devastating job losses are a direct consequence of policy decisions at last year’s Budget, which have disproportionately hit the hospitality sector.”

“The change to employer NICs in particular, was socially regressive and had a disproportionate impact on entry level jobs. Without a change of tack from the Government we could be looking at even more job losses in hospitality, when we should be bringing people into the jobs market.

“We desperately need to see action at the upcoming Budget. We urge the Government to act on our asks to fix NICs, by extending the existing exemptions to include both young people and people moving from welfare to work, which will boost jobs and help to reverse this huge loss.”

“We also need to see lower business rates to revive high streets, and a VAT cut on hospitality to drive investment. We have seen time and time again that our sector is extremely capable of meeting the Government’s growth and employment objectives, if given the optimal operational environment. This is why we need our asks met, before we are taxed out.”

NUMBER OF CHALLENGES

Josie Beal, Senior Associate in the Employment Team at Birketts LLP said: “The hospitality sector has been contending with a number of challenges in recent years. This includes the impact of Brexit, the Covid-19 pandemic and, more recently, the challenges felt as a result of the budget in October 2024 (particularly in relation to National Insurance contributions) and the broader economic climate.”

“This data accords with our own experience within the sector and reflects the challenges it is experiencing. In addition to the concerns about the forthcoming budget, the changes that will be introduced as part of the Employment Rights Bill will also significantly affect the sector, particularly “day one” rights for unfair dismissal, changes to zero-hours contracts and guaranteed hours, extended time limits for employment tribunal claims and the ability for employers to make changes to terms and conditions of employment. Whilst we are seeing pockets of growth in the sector, it will be important for the Government to keep these challenges in mind for the next budget to support the sector.”

PUB CLOSURES

Earlier this month the British Beer and Pub Association (BBPA) revealed that one pub is set to close every single day in 2025 across Great Britain, and estimated that 378 pubs will close this year across England, Wales, and Scotland, amounting to more than 5,600 direct job losses.

The BBPA said “it is not too late” for Government to solve the issue by swiftly reforming business rates for the sector, which is amongst the most highly taxed industries in the UK.

The trade association said reducing the cumulative tax and regulatory burden would help more pubs stay open, leading to more investment and jobs while also protecting spaces that, for many communities, are the only places left to gather.

“HEART

& SOUL”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “Pubs are trading well but most of the money that goes into the till goes straight back out in bills and taxes. For many it’s impossible to make a profit which all too often leads to pubs turning off the lights for the last time.

“When a pub closes it puts people out of a job, deprives communities of their heart and soul, and hurts the local economy.

"However, it’s not too late to change this sad state of affairs. We know Government recognises the economic and social value of pubs and we’re not asking for special treatment, we just want the sector’s rich potential unleashed.

“We’re calling on Government to proceed with meaningful business rates reform, mitigate these eye-watering new employment and EPR costs, and cut beer duty."

With the beer and pub sector pouring more than £34 billion into the economy in one year alone and supporting more than a million jobs, the BBPA says Government must remain committed to supporting the sector.

The projected 2025 figures compare to 350 closures in 2024.

For every three pounds spent in a pub, one pound goes straight to the tax man, the BBPA stressed.

The BBPA warned that pub closures will have a further impact on those who are part of the supply chain, including farmers, brewers and other industries who form part of the sector’s wider eco-system.

STAGNANT ECONOMY

Policy Chair of the Federation of Small Businesses (FSB), Tina McKenzie, said: “Today’s [July 17] disturbing figures add to a weight of evidence that if you make it more expensive and riskier to give someone a job, the result will be fewer jobs. More people are already being locked out of opportunities, the benefits bill will rise even further, and the growth and prosperity we so desperately need will become more out of reach.

“Ramping up jobs taxes, pushing through 28 new bits of employment legislation, and then on top of that mooting a hike in employer pension costs, is not a recipe for job-creation and economic growth. Innovative, ambitious and compassionate small employers, who want to grow and create good opportunities for people, are absolutely up against it, with sky-high costs of doing business and a stagnant economy.”

“Ministers should start basing policy-making on real-world evidence, including today’s official figures, rather than being swayed by well-intentioned, but misguided, wishful-thinkers.”

“Small businesses currently provide more than half of all private sector employment – more than 16 million jobs, in every part of the country. Jeopardising that is not in the interests of workers, job-seekers or the economy.”

“There is some very clear writing on the wall. The Government must, collectively, take its head out of the sand and read it.

That includes improving the worst aspects of the planned employment legislation, supporting small employers to make rises in statutory sick pay affordable, and creating the conditions in which it’s attractive for talented, aspirational people to start their own business.”

Hospitality Calendar: Five Unmissable Events to Supercharge Your August

Could putting your own twist on Afternoon Tea Week make all the difference?

Summer is here and the topsy-turvy weather hasn’t quenched our enthusiasm to get out and socialise, whether it’s over a restaurant dinner, a pint at the pub or a weekend staycation in one of the UK’s many tourist destinations.

With August – perhaps the most exciting month of the year – looming, there are plenty of commercial opportunities for hospitality businesses to make the most of, standing out from the crowd with timely promotions, one-off events and deals.

But which is most important? We took a look the top events your business can’t miss this August – and how your business can capitalise on them – with insight from Carl Johnson, specialist hospitality finance lease provider at Anglo Scottish (www.angloscottishfinance.co.uk)

1. EDINBURGH FRINGE (1ST AUG – 25TH AUG)

“Sprawling out over most of the month is Edinburgh Fringe, one of the largest celebrations of arts and culture in the UK’s annual calendar. If your business is based in (or around) Edinburgh, you’ll not have to think too hard about how to capitalise – just open your doors wide and the legions of tourists and visitors will find you.

“If you’re somewhere else in the country, you can still capture the spirit of Fringe and bring the experience to your own audience. It’s all about risk-taking, creativity, and thinking outside of the box. Why not try an open mic of your own for comedians or performers? Capture the anarchic, free-wheeling spirit of the festival with quirky, low-budget décor like DIY art walls, upside-down umbrellas, handwritten posters.

“Most of all, fringe is about opening the door to everyone – don’t be afraid of welcoming outside-the-box performers like slam poets, puppeteers or drag artists. You might find yourself with a new set of regular patrons!”

2. AFTERNOON TEA WEEK (12TH AUG – 18TH AUG)

“This has to be the most British week in the calendar, surely? Afternoon Tea Week is a great way to help your business navigate quieter periods of the day, when you’d usually see fewer people coming in for a meal. Bridge the gap between lunch and dinner with an afternoon tea service and watch the “If you’re already serving afternoon tea, then great – try to encourage people who’re already aware of your offering to try it out with price-based promotions or adding freebies like mini scones to take home, or a sample pack of loose leaf tea.

“And don’t think afternoon tea has to be limited to fancy scones and upmarket teas. If your business has a different food offering, try putting on your own limited-time afternoon tea menu. After all, it’s basically just a

picky tea – so don’t be afraid to sub the finger biscuits and cakes for mozzarella sticks and halloumi bites, or something else more in line with your usual fare.”

3. A-LEVEL RESULTS DAY (14TH AUG)

“I don’t know about you, but my A-Levels feel a long time ago now – though I can still remember the relief of receiving my grades and the amazing evening that followed. If you serve food or alcohol and you’re not making the most of this, you’re missing out!

“The vast majority of students in post-16 education will have turned 18 by the time they receive their ALevel results in mid-August, so it’s a great opportunity for pubs and restaurants to make the most of the occasion (just be sure to check IDs!)

“It’s a good chance for a limited-time offer – encouraging students to show their results for discounts on food and drink is a great way to drive footfall and generate a bit of buzz. Results are being dished out on the Thursday, so why not extend the promotion throughout the long weekend?”

4. SUMMER BANK HOLIDAY (25TH AUG)

“The big one! You don’t need us to tell you that the summer bank holiday is a big commercial opportunity, with Brits across the country hoping to squeeze the last vestiges out of summer with a big end-of-August blowout.

“With thousands of people across the country heading to festivals like Creamfields, Reading and Leeds in the weekend leading into the bank holiday Monday, this is a great opportunity to capitalise on their FOMO and bring in the punters.

“Live music is a great way to get people through the doors – and keep them there once they’re in! You might find, however, that bringing in a DJ and light setup and collaborating with local event organisers to help promote is a cheaper way to capitalise.

“Electronic music is one of the fastest-growing and most marketable genres in the country, so if you’re not making the most of the buzz, you’re missing out!”

5. NATIONAL BURGER DAY (28TH AUG)

“We all love a burger, don’t we? What better way to capitalise on National Burger Day than pushing the boat out with a new menu item? If you have a kitchen in-house, great – it’s time to start workshopping your wildest burger ideas.

“If you don’t, why not bring in an external vendor for a pop-up on your premises? Food trucks are a great way to keep the customers coming in after the bank holiday – and hopefully get them buying drinks at the same time.

“Working with hospitality businesses up and down the country, we often find that seasonal payment cycles are one of the biggest struggles our clients face,” says Johnson. “Short-term finance is a really valuable facility for businesses to bridge these gaps – but capitalising on the events calendar is a great way to make the most of busy months and ease the stress of quieter ones.”

If you’re planning on making this your biggest August yet, why not take a bit of inspiration from the ideas above? With a bit of forward planning, it’s easily organised!

Level 7 Apprenticeship Funding Cuts Will Cost Hospitality Employers Millions In Increased Training Costs

New research today reveals that the government’s decision to cut levy funding of Level 7 apprenticeships for apprentices aged over 21 from January next year will cost UK employers – many from the hospitality sector – around £214m in additional training costs.

With 89 percent of Level 7 apprentices aged over 21, research from the University Vocational Awards Council (UVAC), the higher and degree apprenticeship voice for over 80 universities, also reveals the extent to which cuts will widen the skills gap, hinder social inclusion and stifle economic growth.

Level 7 apprenticeships, which are the equivalent to a Master’s degree and proven to enable hospitality companies to upskill and develop future managers, business leaders or fill specialist roles, comes at a time when they are increasing in popularity.

The latest data from UVAC reveals that year-on-year Level 7 apprenticeship starts have risen 13% in the last three years and five percent in the last 12 months alone – underlying their importance to many businesses across the UK.

In addition, the National Foundation of Educational Research had previously found that 90% of roles within firms across all sectors will require higher-level skills by 2035, highlighting how more employers than ever are dependent on degree apprenticeships at levels 6 and 7.

Dr. Mandy Crawford-Lee, chief executive for UVAC commented: “The government’s policy to remove vital levy funding – that is supporting nine in ten Level 7 apprentices – is a major blow to hospitality businesses and will leave them facing both huge training bill costs and a skills shortage headache.

“This funding black hole is at a time when Level 7 apprenticeships have been growing in popularity year-on-year and are critical to driving wider economic growth. They’re also proven to enhance social mobility – giving individuals from underserved communities a clear career pathway, access to higher education and the skills to achieve their full earning potential in senior-level positions.

“This new policy ultimately feels like a contradiction to Labour’s Industrial Strategy, where it insists there will be ‘no glass ceiling on the ambitions of young people in Britain’.”

Although government spending on Level 7 had stagnated under the previous government over the last three years, it still accounted for around 10 percent of the Department for Education’s overall apprenticeship budget.

Dr. Mandy Crawford-Lee added: “Removing funding for those Level 7 apprentices aged over 21 indicates to us that the government is unfortunately not looking to prioritise the career and skills progression of those working in hospitality at every stage of their working life.

“It’s disappointing that the government places such little emphasis on the link between skills and productivity. We simply don’t believe that reducing Level 7 funding eligibility will make lower-level apprenticeships more attractive to hospitality businesses, or more importantly – reduce the number of young people not in employment, education or training (NEETs).

“It would seem that tackling NEETs is now the government’s policy priority at the expense of developing the skills provision needed for a highly skilled, world-beating economy.”

UK Consumers To Spend £30m At Hospitality Venues Over Women’s Euros Quarter-Final

UK hospitality venues are forecast to see 1.9 million consumers head through their doors to watch the Women’s Euros Quarterfinals, according to a new report.

The Women’s Euro 2025 Spending Report, by VoucherCodes.co.uk, forecasts £30.3m will be spent by UK consumers, as they purchase food and drink for the Women’s Euro Quarter-final matches.

With the large majority of viewers planning to watch the games from home (7.6), and only 2.6m planning to head to pubs and bars, retailers will out perform the hospitality sector by £32.2m. This follows the pattern seen over the earlier stages of the tournament, as consumers favour family-friendly watch parties at home. Breaking down hospitality spending, consumers are expected to purchase £15.5m worth of drinks, and £14.8m worth of food over the tournament stage.

ENGLAND V SWEDEN

With England playing against Sweden in the Quarter-finals (Thurs 17th Jul), the majority of Quarter-final spending will be for that game, with Brits expected to spend £22.2m at hospitality venues.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments: “Whilst the hospitality sector won’t see as strong of a sales performance as retail, they can still expect to see a rise in visitors from the Quarter-final games. As excitement grows, so does spending, with the amount consumers spend at hospitality venues per game set to increase from £4.2m during the Group stage to £7.6m.

“With the majority of fans choosing to watch from home during the Quarter-finals stage, especially with the midweek kick-offs, hospitality venues should think carefully about how they can tap into this market. Consider offering deals on takeaways, either directly or through a delivery service, to access customers choosing to watch from the comfort of their sofa.”

Heartwood Inns Opens The George & Dragon in Marlow, its Seventh Pub with Rooms

Award winning Heartwood Inns has today opened the doors to The George & Dragon in Marlow, marking its seventh pub with rooms and a significant step towards the group’s ambitious target of over 400 rooms by December 2026.

An iconic pub on Marlow’s bustling high street, The George & Dragon has undergone a multi-million-pound refurbishment. The sensitive renovation carefully preserves the building’s listed features while introducing Heartwood’s signature warm, quirky style, with thoughtful nods to the local area throughout.

The newly refurbished bar and dining rooms offer a welcoming,

relaxed space with 200 seats. Guests can enjoy a seasonally changing menu, created in line with Heartwood’s Three Star rating from the Sustainable Restaurant Association — the highest possible recognition for sustainability. The carefully curated drinks list includes local beers from local brewery, Rebellion, served on tap.

Richard Ferrier, CEO of Heartwood Collection, said: “We are delighted to be opening The George & Dragon, our 32nd Heartwood Inn and seventh pub with rooms in 16 months. It is an iconic pub in a beautiful town that we have been tracking for several years. To finally see it brought to life is a proud moment for the whole Heartwood team.”

Continued Demand and Resilience in the UK Pub & Restaurant Market Amid Challenging Economic Landscape

Specialist business property adviser Christie & Co has launched its Pubs & Restaurants Market Review, which reflects on activity, trends and challenges faced by hospitality businesses in the first half of 2025, as well as an outlook for the rest of the year.

The report notes that, despite significant economic headwinds and operational challenges, hospitality operators are tackling uncertainty head on, and there is still solid demand in the market for new site acquisitions.

TRANSACTION ACTIVITY

The report discusses a notable increase in activity from pubcos in the first six months of the year, both looking to acquire new sites that fit their criteria and streamline their portfolios. Independent buyers are still the most active in the market, representing the buyer in 65% of deals agreed by Christie & Co this year.

Approximately 86% of pubs sold by Christie & Co this year have been for continued use, underlining the resilience and long-term viability of the sector along with good levels of buyer confidence.

The market remains polarised with strong demand for assets under £600,000 and at the prime end of the market. Demand has also moved away from food-led establishments to wet-led, which tend to offer better profit margins due to the high cost of food production.

The report reveals that demand in big cities outside of London, which had seen reasonably good operational performance and demand for assets, have seen a slight softening, while London and the South East have seen a resurgence, and lifestyle businesses in ‘honeypot’ locations remain popular.

CONSUMER PREFERENCES

The market for pubs with accommodation is proving even more robust than expected and experiencing significant growth, with operators increasingly incorporating letting rooms to attract more customers and increase revenue.

The report also discusses consumers’ growing preferences for low and no-alcohol options, as well as venues which offer unique experiences and vibrant atmospheres, forcing hospitality operators to enhance their offerings with a focus on ambiance, events, and service quality.

FINANCING AND INSURING BUSINESSES

The report features insights from Christie Finance on the funding landscape and appetite among lenders, as well as updates on the insurance market, premiums, claims and cyber cover from Christie Insurance.

Stephen Owens, Managing Director – Pubs & Restaurants at Christie & Co, said, “Our latest report highlights the sector’s enduring appeal and adaptability in the face of significant ongoing pressures. Pubs and restaurants are continuing to attract strong interest, particularly those that are wellpositioned, competitively priced, and capable of diversifying income streams. We’ve seen a clear shift toward wet-led models and increasing demand for venues with accommodation, as operators look to broaden their offering and boost profitability. Independent buyers remain a driving force in the market, reinforcing confidence in the long-term opportunities in the hospitality sector as we move through 2025.”

To read the Pubs & Restaurants Market Review 2025, click here: www.christie.com/sectors/pubs/pubs-restaurants-market-review-2025/

Worcestershire Operator Takes on Second Star Pubs Lease

Worcestershire licensee, Chris Madin has taken on his second Star Pubs lease, The Boot in Flyford Flavell, near Worcester. Having run the pub on a temporary agreement, he and his partner Chelsea Hill are now undertaking a joint £210,000 refurbishment with Star Pubs which will create eight new jobs when the pub reopens mid-August. The investment will double the bar area with a view to broadening the pub’s appeal and creating a more country pub ambience. Previously it had been a food destination pub only. The interior and exterior upgrade will transform the tired looking pub into a great family and dog friendly village local offering top quality food, drinks and accommodation.

Chris and Chelsea have run The Jubilee in Studley, another Star Pubs leasehold pub, for over 10 years. The Boot is a more a premium outlet.

Says Chris: “The previous licensees had The Boot for 18 years and had established a reputation for food. Wehave continued this but couldn’t grow the business further without broadening the pub’s

appeal. Doubling the bar area will allow us to do this and make The Boot the hub of the village. Once up and running, we’ll start to host quiz nights and live music as well as put on other events throughout the year.

“We hadn’t planned to take on The Boot but could see its potential. It’s situated in an affluent area and has a strong following. In this current climate you see pubs come on the market that change hands frequently. It’s the pubs that have long standing licensees that are the ones to watch; they don’t come on the market that often. We are not looking to expand in the short term but if the right pub came along, we’d have a look.”

Says Star Pubs Investment Manager, Aubrey Taylor: “Chris and Chelsea are experienced pub operators. They’ve made a great success of The Jubilee, which has a huge footfall, and The Boot, which will go from strength to strength following the refurbishment and new broader offer. We’re delighted to be co-investing with Chris and Chelsea to take The Boot to a new level and to create a great village pub for the whole community to enjoy.”

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.

Pockets Of Growth Amid Drinks Sales Dip In June

On Premise drinks sales slipped below last year’s levels in June despite some encouraging spells of growth, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues in the week to Saturday 14 June were 5% behind the same week in 2024, and losses widened to 7% in the following seven days to Saturday 21 June. It means trading was negative in three of the four full weeks of the month.

June’s figures follow a modest performance in May when temperatures dipped across the country. However, this came on the back of a strong Spring, when trading was up year-on-year in nearly every week between February and late April.

The Tracker’s daily breakdowns indicate some better spells of trading, including growth on three straight days from Monday 16 to Wednesday 18 June and Thursday 26 to Saturday 28 June. This coincided with brighter weather in many parts of the country. However, daily numbers were down by double-digits on several other days—the result of cooler weather in some parts

and tough comparatives with a hot June in 2024.

A breakdown of categories shows cider and soft drinks delivered a solid fortnight. Cider sales were up by 6% in the week to 14 June, but down by 9% in the week to 21 June. Soft drinks rose 6% and dipped 2% over the same periods. Beer (down 6% and 5%) was in line with the market as a whole. The spirits and wine categories had a much tougher end to June. Spirits were down 11% and 12% in the two weeks, while wine was 15% and 13% behind.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “After a bright Spring, operators and suppliers have had to adapt to some sizeable challenges in recent weeks. Variable weather and hesitant consumer spending haven’t helped, and employers have also been forced to cope with sharp increases in costs since April. Despite this difficult environment, venues have achieved some robust growth in some categories and warmer days. This raises hopes that spending will increase over July and August, and the long-term outlook for well-run and responsive On Premise businesses remains good.

Brunning and Price Come to Blacknest, Alton

Brunning and Price have announced the acquisition of the Jolly Farmer in Blacknest.

It will be in good company as Brunning and Price also own The Mill House in Hook, The Leather Bottle in Mattingley and The Refectory in Godalming, all just a short drive away.

Mary Willcock, CEO for Brunning and Price said ‘’Following a relatively quiet 2024 in terms of acquisitions, I am delighted that we are actively back on the hunt for new B&P pubs this year. The Jolly Farmer has the potential to be a fabulous little country pub and sits in a strong location for us in an area that we already know pretty well.

We plan to crack on and start renovations in early August so that we can have it open in plenty of time for Christmas. We are, however, thinking perhaps a name change is in order. This feels like a new start for the pub and so with the guidance of the local community have decided to call it, ‘The Barn Owl’.

It’s fantastic to see the ‘B&P family’ family growing again. Whilst the recent acquisition of 10 pubs from Oakman Inns is certainly keeping us busy, we now have the financing structures and support team in place to step up the number of single site acquisitions.

Alongside this, we are finally going to get going with the Mallard in Tidbury Green, near Solihull. This is a complex project that we’ve been working on for several years in terms of getting the planning and build costs right, but we now expect to be opening in early Autumn 2026, much to the delight of the locals who have been a fantastic support over the years. We can’t wait to finally give them their new local!”

Both pubs will need a host of crew to work within them, creating around 50 positions in each. We start our look-out for friendly, capable people who will form our team, right now. There will be lots of exciting job opportunities available, including management, chefs, front of house, cleaners and gardeners.

Turning The Tables: How UK Restaurants And Bars Can Thrive In 2025, And What Lies Ahead In 2026

By Mark Edwards, audit partner and head of Leisure & Hospitality at BDO

The UK’s restaurant and bar sector stands at a pivotal moment. As 2025 unfolds, operators are navigating a landscape marked by economic headwinds, rising costs and evolving consumer expectations. Yet even amid these challenges, opportunities abound for those prepared to adapt, innovate and put guests at the heart of everything they do.

One thing is clear: operational excellence has never been more important. Labour costs continue to climb, especially after April’s National Insurance and National Minimum Wage increases, squeezing already thin margins. And while the upcoming UK GAAP changes from 2026 will lift EBITDA figures on paper, these accounting shifts won’t translate into additional cash flow. Businesses must keep a close eye on every pound spent, manage cashflows rigorously and plan ahead to avoid pinch points around payroll and tax liabilities.

At the same time, the dining experience is evolving rapidly. Today’s consumers - especially younger generations - want more than just a meal. They crave immersive, memorable experiences worth leaving home for. Experiential dining concepts are flourishing, from pop-ups with themed storytelling to venues offering interactive service. Restaurants that surprise and delight guests, creating moments that resonate long after the bill is paid, will earn loyalty and stand out in a crowded market.

Sustainability is no longer a nice-to-have; it’s an expectation. With the Simpler Recycling initiative in effect since April 2025, restaurants employing 10 or more staff need to separate food waste, reflecting wider societal priorities. Consumers are increasingly aware of their environmental footprint and expect businesses to share these values. Simple actions - sourcing ingredients locally, reducing waste through smarter inventory management, or designing flexible portion sizes - can strengthen a brand’s reputation and foster deeper community connections.

Meanwhile, data is a powerful tool for those who know how to use it. Understanding what drives guests to return, how they interact with your menus or which marketing campaigns resonate best allows operators to tailor experiences and offers with precision. Insights from loyalty programmes, booking platforms and point-ofsale data help identify patterns and anticipate shifts in demand. In an environment where consumer habits can change quickly, data-driven decisions are essential to staying ahead. Technology, including artificial intelligence, is proving to be an enabler, but it should never replace the human touch. AI tools can forecast inventory needs, reduce food waste and optimise staff scheduling, while digital ordering systems can streamline service. Yet it’s the personal touches - staff remembering a regular’s favourite dish or going the extra mile to accommodate dietary needs - that build loyalty and create stories guests want to share. Technology should support, not supplant. At the heart of hospitality is genuine human connection. Labour remains a central challenge. Staff turnover is costly and can erode both service quality and profitabili-

ty. Businesses must focus on creating workplaces where employees feel valued, offering clear opportunities for progression and supporting wellbeing. Investing in people isn’t just good practice; it’s a competitive advantage in a market where retaining skilled staff is increasingly difficult.

The appetite for M&A will continue shaping the industry. Despite current uncertainties, investors remain keen on scalable, differentiated concepts with strong fundamentals. This is evident in deals like Wingstop’s £400 million UK acquisition. However, only businesses with resilient operations, solid unit economics and a clear vision for growth will attract meaningful investment. Smaller operators should focus on refining their brand identity and operational consistency, whether aiming to attract partners or strengthen their standalone position.

Even amid these pressures, there are signs of underlying consumer resilience. Dining out remains deeply embedded in British social life and many consumers see it as essential rather than a luxury. Younger diners, in particular, are keen to spend on unique, memorable experiences, offering opportunities for operators who can adapt quickly to emerging trends.

2026: STABILITY ON THE HORIZON, BUT CHALLENGES REMAIN

Looking ahead to 2026, there are cautious signs of stabilisation in the market. A potential fall in base interest rates could begin to ease debt servicing costs, providing much-needed breathing space for operators burdened by loans taken during the pandemic. Alongside this, gradual improvements in real wage growth and more stable inflation may help restore consumer confidence and lift discretionary spending on leisure and dining.

Yet competition will only intensify as established brands and new entrants vie for attention with innovative concepts and fresh formats. To stay relevant, operators will need to remain agile, continually refining menus, service models and marketing strategies. Those who fail to evolve risk losing ground to faster-moving competitors.

M&A activity is likely to remain robust through 2026, with well-capitalised investors seeking opportunities to acquire strong UK operators at attractive valuations. Businesses that have laid the groundwork through sound cash management, strong brand positioning and investment in staff and technology will be best placed to secure funding and expand. Independents, meanwhile, may face mounting pressure, underlining the importance of efficient operations and a distinct brand identity.

Regulatory developments will continue to reshape the sector. New standards on sustainability and employment practices are expected to emerge in 2026, embedding environmental and social responsibility deeper into hospitality operations. Staying ahead of these changes will be essential for maintaining compliance and protecting brand reputation.

Technology adoption will also accelerate further. AI and automation will become increasingly commonplace, helping operators reduce costs, personalise experiences and improve operational efficiency. Yet even as technology reshapes back-of-house processes, the front-of-house magic must remain firmly rooted in authentic human connection.

In summary, 2025 demands resilience, focus and innovation. By sharpening operations, embracing sustainability, harnessing data and delivering exceptional guest experiences, operators can not only weather current challenges but lay the foundation for growth. As 2026 approaches, those who adapt proactively and keep peopleboth guests and staff - at the centre of their strategy will be best positioned to thrive in a market that promises both opportunities and ongoing tests of agility.

Read BDO’s new Restaurant and Bars 2025 report in full here: Restaurants and Bars Report 2025 - BDO

UK Hospitality Faces Mixed Fortunes In June: Oasis’ Cardiff Shows Power Of Big Events

The Oxford Partnership’s June Market Watch Snapshot reveals a mixed picture for the UK On Trade. While overall volumes declined year-on-year lapping last summer’s Euro 2024 spike and despite warm weather, Cardiff delivered a striking local success story thanks to major live music events.

Across the UK, hospitality trading slowed in June 2025. Consumers, feeling the impact of cost-of-living pressures, reined in discretionary spending even as temperatures rose. Pubs and bars saw spending fall -1.0% versus June 2024 and -3.5% monthon-month. Restaurant spend was marginally up year-on-year at +0.9% but still slipped -1.7% compared to May. Overall, drinks and food spend growth (at +1.2% and +1.1% respectively) trailed CPIH inflation of 4.0%, adding margin pressure for operators already facing rising costs.

Yet while national momentum cooled, Cardiff stood out. Back-to-back Oasis concerts delivered a significant uplift for local trade, with average city-centre venues selling 1,477 pints over the two days, totalling 811,000 pints across the city, representing a 56% uplift on the previous weekend.

“The Euros delivered huge sales for the sector last year but it’s not just sport that packs a punch,” said Alison Jordan, CEO of The Oxford Partnership. “We saw the ‘Swift Effect’ in full force last summer and now Cardiff’s felt its own ‘Supersonic Surge’. Oasis didn’t just bring the music; they delivered a full cultural moment that lit up the city and sent tills ringing. From packed pubs to soaring pint sales, it’s a powerful

reminder that major cultural events fuel hospitality in a big way, driving real economic impact and unforgettable nights out.”

Market dynamics continued to shift in other ways. The UK’s total number of hospitality outlets fell -0.7% year-to-date, underscoring ongoing structural rationalisation in the sector. However, operators adapted by extending trading hours, which climbed +0.72% over the latest four weeks, one of the sharpest increases this year, demonstrating strategies to capture more spend. Consumer usage trends also levelled slightly. While dwell time and occupancy continued to grow, their rates of increase softened in June. Dwell time remained up +13.0% over the past 12 weeks, while occupancy was up +4.0%, indicating customers continue to make visits count even if overall frequency isn’t rising.

Category-level performance highlighted evolving consumer tastes. World and Premium Lagers grew +6.7% and +5.8% respectively over 12 weeks, despite slight cooling from May. Core Lager (-6.1%) and Craft Beer (-4.6%) continued to struggle, while Cider stood out with +7.6% growth across regions. NAB/LAB also rebounded, up +3.1% in the latest four weeks, supported by moderation trends.

“Operators are working hard to adapt to these pressures and shifting behaviours,” added Alison Jordan. “This month’s snapshot shows both the challenges and the real opportunities that lie in driving quality experiences and supporting events that bring people together.”

Inflation Surprise Sends Ripples Through Business

Confidence as Industry Ramps Up Calls for Government Action

UK inflation has surged to 3.6% in the year to June — a sharp rise from May and well above the Bank of England’s 2% target, outpacing expectations. This inflationary jump is set to tighten household budgets and further pressure businesses already grappling with rising operational costs.

As Chancellor Rachel Reeves delivered the most sweeping financial services reforms since 2008 at Mansion House, she vowed to scale back risk-averse regulations that “have gone too far.” In a room filled with City elites, Reeves pledged to inject more confidence into UK markets, positioning Britain as a global investment destination once more.

Michael Kill, CEO of the Night Time Industries Association, issued the following statement this morning: “Today’s spike in inflation is extremely troubling for businesses across the hospitality and nighttime economy. While the Mansion House reforms may create a more agile financial environment, we must ensure that such high-level policy changes are felt by the grassroots businesses that form the backbone of our sector.

We are increasingly alarmed by signals that the upcoming economic strategy may once again hinge on a ‘black hole’ narrative, potentially paving the way for further fiscal tightening in the Autumn Budget.

After years of disruption and instability, our industry is preparing to step up its calls for targeted support to relieve mounting tax and cost burdens. Without meaningful action on tax, energy prices, National Insurance, and business rates, many nightlife venues, bars, and latenight operators, already strained by soaring costs, labour shortages, and reduced consumer spending, risk being pushed beyond breaking point.

For these businesses, the promise of economic growth will remain hollow unless accompanied by urgent, sector-specific relief.”

We urge the government to approach the upcoming Budget with a mindset of long-term investment, not short-term cuts, particularly for sectors like ours that play a vital role in economic and cultural life.”

The NTIA calls on policymakers to engage with the sector meaningfully in the months ahead to ensure the next Budget supports sustainable recovery, not regression.

Côte Brasserie Owner Seeks New Investment as Chain Faces Potential Sale

The parent company of French restaurant chain Côte Brasserie is, according to reports, actively seeking new investment partners, according to industry sources, raising questions about the future of the brand’s 70-strong UK estate.

Partners Group, which acquired the casual dining chain through a rescue deal worth approximately £55 million in autumn 2020, is understood to be working with advisors to explore strategic options for the business.

The move comes as the hospitality sector continues to grapple with mounting operational pressures, including rising labour costs and challenging consumer spending patterns.

Industry insiders suggest that around 60 of Côte’s current portfolio of 70 restaurants are operating profitably, potentially leaving scope for further site closures if trading conditions deteriorate. The chain operates locations across the UK, including a prominent High Street site in Westover road Bournemouth.

The French-themed brasserie concept has faced significant challenges in recent years. The brand previously

collapsed into administration before Partners Group’s rescue acquisition, which saw the estate reduced from 100 to 70 locations.

The potential sale comes against a backdrop of mounting pressures across the hospitality industry. Industry leaders have expressed concern about the cumulative impact of regulatory changes, particularly regarding employer National Insurance contributions.

Kate Nicholls, chair of UK Hospitality, has warned that current trends could lead to significant workforce reductions unless government policy changes direction.

“If we carry on with these trends and the situation doesn’t improve — and clearly Rachel Reeves’s statements are giving a signal to consumers that it is not going to get better any time soon – then I would see this accelerating”.

“Unless there is a change of tack by the government, we are looking at 150,000-200,000 fewer workers in hospitality during the first full year of employer national insurance contribution changes.”

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Back To School Catering Jobs Give Family Flexibility and Cost Saving, Says Expert

A catering recruitment specialist has urged jobseekers to get one step ahead during the summer holidays if they are looking to secure flexible catering jobs within the education sector.

The alert comes from industry specialist Kasia Krieger as hundreds of schools and colleges prepare to boost their catering teams ahead of the new academic year starting in September.

During the summer, the education sector traditionally experiences a surge in candidates looking for roles as head chefs, catering managers, cooks and kitchen assistants as thousands scramble to secure term time jobs which allows them greater flexibility around family life, school holidays, as well as reducing child care costs.

Kasia Krieger, business manager at industry specialist Pineapple Recruitment (www.pineapple-recruitment.co.uk), said: “Thousands of people are currently enjoying a lovely warm summer holiday break with their friends and families, but it’s also the time when

schools and colleges are focusing on filling new job vacancies and contracts ahead of September when students return.

“So many people want to have a more flexible family life but also build a career, and that’s why jobs in school and college kitchens are so sought after. However, it also sees thousands missing out as they leave it too late as they don’t look for opportunities during July and August.

“There are currently hundreds of catering jobs either on, or coming to the market, so my message to those who want that flexibility, and even save on child care costs, is to begin their search now, prepare their CVs and be ready as interview lead times can be extremely short.

“We have seen an upturn in brilliant candidates coming to us in the past few weeks and many of those have already secured jobs on good salaries. We are delighted for those people but the numbers will only accelerate further as we move towards August and as people turn their minds to the new school year.”

Burgh Island Appoints Great British Menu Star Charlotte Vincent As New Head Chef

Burgh Island Hotel, the iconic Art Deco retreat on a private tidal island off the coast of Devon, has announced the appointment of culinary virtuoso Charlotte Vincent as its new Head Chef, who is set to usher in a new era of modern British gastronomy with a sustainable twist.

With a résumé as bold as her food, Charlotte has gone from scientific scholar, and now to the heights of Britain’s culinary elite. Having wowed the nation on the BBC’s Great British Menu (and tipped as a top contender again this year), Charlotte is known for her fearless experimentation, love of fermentation, and artful elevation of local produce. She’s cooked at 10 Downing Street and even served up dishes for Elon Musk during a private UK visit. “Food, to me, is storytelling,” says Charlotte. “Each dish should be an experience, evocative, daring, and deeply personal. I’m here to reimagine British food, champion the extraordinary produce of Devon, and take our guests on an unforgettable culinary journey.”

Credit: Faydit Photography

As part of her culinary revamp, Charlotte is digging deep into Burgh Island’s glamorous and mysterious history to conjure up a series of evocative new menus — from decadent tasting dinners to an all-new Afternoon Tea experience inspired by the hotel’s most legendary guests.

“I want every bite to tell a story — and there’s no better place for storytelling than Burgh Island,” says Charlotte. “We’re creating dishes that pay tribute to icons like Agatha Christie, with classic elements and daring twists that mirror her suspenseful plots and elegant style.”

The hotel, famously a muse to Christie herself, inspired two of her most famous works: And Then There Were None and Evil Under the Sun. Guests will soon indulge in delicate pastries, savoury treats, and vintage teas that echo the 1930s charm and drama of her novels — served in the shimmering Art Deco surroundings Christie once roamed.

Giles Fuchs, owner of Burgh Island Hotel, adds: “Charlotte is a phenomenon — a rare combination of scientific precision, creative brilliance, and warmth. Her energy and vision are the perfect match for Burgh Island. We’re not just serving dinner; we’re curating memories.”

Charlotte also brings with her a strong voice for equality in hospitality, passionately mentoring the next generation of chefs and advocating for more inclusive, inspiring kitchens — especially for women. Her arrival marks a new chapter for Burgh Island’s dining scene, with menus set to launch later this summer that promise to be as intriguing and indulgent as the Island itself.

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.

Card Spending Falls -0.1 Per Cent In June, As Hospitality And Retail Miss Out On Heatwave Boost

Consumer card spending fell -0.1 per cent year-on-year in June, less than the 1.0 per cent reported in May and below the latest CPIH inflation rate of 4.0 per cent. Confidence in household finances improved six percentage points to 73 per cent – a four-month high. Meanwhile, essential spend contracted -2.1 per cent, down from -1.1 per cent in May.

The onset of summer festivals, weddings and sporting events contributed to a marginal 0.8 per cent increase in non-essential spending, led by the strong performance of entertainment and health & beauty.

Despite England’s warmest June on record, spend growth was muted; the 0.8 per cent rise in discretionary spend represents the lowest growth since November 2024 (also 0.8 per cent).

Although sunshine typically encourages trips to the high street, the overall eating & drinking category decreased -0.5 per cent, while retail was flat, growing just 0.2 per cent. This comes as almost three in 10 (28 per cent) said they would cut spending on restaurant meals and new clothes and accessories respectively.

UK consumers’ confidence in their household finances and ability to live within their means reached their highest points since February, at 73 per cent and 76 per cent respectively. Taking steps to shore up their finances, seven in 10 (69 per cent) have made financial adjustments in light of the current economic outlook, with one in three (34 per cent) building a savings buffer in case costs rise.

In response to the Government’s June 2025 Spending Review, a quarter (27 per cent) expect their energy bills to go up, and a fifth (19 per cent) anticipate their essential spending will increase. Separately, three quarters (76 per cent) are concerned about the impact of ongoing geo-political instability on their household finances.

The overall hospitality and leisure sector grew 2.1 per cent year-onyear, led by the strong performance of entertainment, up 8.0 per cent. Live shows & concerts grew 2.5 per cent, as one in five (18 per cent) UK adults said they would be spending money to attend summer concerts and events such as BST: London Hyde Park, Beyonce, and Pitbull, at an average of £160.80 in total each.

Karen Johnson, Head of Retail at Barclays, said: “Despite the warm weather, which usually boosts non-essential sectors such as retail and hospitality, consumers spent cautiously in June, prioritising value as they navigate economic uncertainty. Encouragingly, entertainment, beauty and furniture stores bucked the trend, while confidence in household finances improved, showing consumers’ willingness to spend on the things that matter most to them.”

Jack Meaning, Chief UK Economist at Barclays, said: “The economy has cooled throughout through Q2, but our data does show pockets of strength. However, with both global and domestic uncertainty, and temporarily heightened inflation likely to continue, consumers are remaining cautious and maintaining savings buffers. We expect this to lead to limited GDP growth for the remainder of this year, before falling interest rates and a stronger sense of certainty drive a return to growth next year.”

Marston’s Launches New Family Pub Concept, “Woodie’s”

Pub company Marston’s has announced the launch of Woodie’s, Marston’s’ new local family pub format, which is designed to create shared good times for all the family.

In line with the Group’s strategy to create differentiated pub formats that appeal to a range of consumer segments, a carefully selected group of existing pubs will be fully refurbished, transforming them into the new Woodie’s concept. The Skymaster in Warrington, Cheshire, will be the first pub rebranded as a Woodie’s, reopening at the end of July, just in time for the summer holidays.

New family-focused spaces will be created in each redesigned pub, including Woodie’s Den, a magical woodland-themed area where kids can let their imaginations run wild, with games, craft activities and special events such as discos, karaoke and quizzes. The spaces will be fitted with Marston’s exclusive event system, which will also allow streaming through built-in TVs.

Each Woodie’s pub will also benefit from the recently introduced Marston’s ‘Order & Pay’ app, which allows guests to order from their tables ensuring they never miss a moment of family time.

Once the renovations are complete, each Woodie’s re-opening will be celebrated with an all-day family fes-

tival, complete with bouncy castles, face painting, storytelling sessions, live music and an official ribbon cutting by a local community hero. Local families with babies born in the last 12 months will also be invited to be VIPs at the family festivals, with each baby receiving a money-can’t buy keepsake Woodie’s onesie.

And, to ensure everyone can feel part of the fabric of Woodie’s from the outset, Marston’s is offering local guests a ‘Pint For Your Past’ – giving away free pints in exchange for local stories of the pub and beyond, which will feature on each pub’s memory wall over the opening weekend.

Ed Hancock, Chief Development Officer at Marston’s, said:

“We’re really proud to introduce Woodie’s, our new local family pub format, which understands families’ needs better than anyone else.”

“Built around real insights and feedback from parents and local guests alike, Woodie’s is all about making pub visits easy and enjoyable for everyone – where kids can be kids and adults can genuinely unwind. We’re sure Woodie’s will delight the whole family and be the backdrop of many get-togethers, celebrations, and special moments in our local communities over this summer and beyond.”

Government Package Targets Predatory Behaviour in Night-Time Economy

New funding will see specialist police operations expanded across hospitality “hotspots” to tackle predatory offenders

The hospitality and licensed trade sector is set to benefit from enhanced police protection as the Home Secretary announces a £53 million investment targeting dangerous domestic abuse perpetrators and predatory behaviour in night-time venues.

The comprehensive package includes dedicated funding for Project Vigilant, a pioneering initiative that deploys specially trained plain-clothed officers in pubs, bars, clubs and other nightlife venues to identify and intercept predatory behaviour before it escalates into serious offences.

NIGHT-TIME ECONOMY FOCUS

With police recording a domestic abuse-related crime every 30 seconds, concerns have grown regarding incidents of predatory behaviour in the night-time economy. Project Vigilant, currently being trialled by Thames Valley Police alongside several other forces, represents a targeted response to protect customers in hospitality venues.

The programme sees undercover officers patrolling nightlife hotspots to identify suspicious behaviour, with uniformed officers ready to intervene when necessary. This proactive approach aims to create safer environments for patrons while supporting licensed premises in maintaining secure venues.

Additional funding of £230,000 will enable specialist deployments across three police forces, including trials of innovative detection methods such as sniffer dogs trained to identify drugs commonly used in

drink spiking – a growing concern for bar and club operators.

INDUSTRY IMPACT

For hospitality businesses, the enhanced police presence offers several potential benefits:

• Improved customer safety and confidence in night-time venues

• Reduced liability concerns for licensed premises

• Enhanced reputation for establishments operating in areas covered by the programme

• Specialist support in identifying and responding to predatory behaviour

Detective Superintendent Jon Capps, who heads Project Vigilant at Thames Valley Police, emphasised the programme's preventative approach: "Our specially trained officers spot predatory behaviour and intervene before it escalates into an offence. This year we have conducted 50 Vigilant deployments across the Thames Valley, demonstrating our commitment to keeping people safe in the night-time economy."

BROADER CONTEXT

The funding forms part of a wider £53 million package that includes expansion of the Drive Project, which has achieved significant results in reducing perpetrator behaviour through intensive case management. The programme has demonstrated reductions of 82% in physical abuse, 88% in sexual abuse, and 75% in stalking behaviours among participants.

Home Secretary Yvette Cooper said the investment represents "the

relentless pursuit of perpetrators who pose a risk to women and girls whether they operate at home or on the streets – intervening early to prevent further harm."

ROLL-OUT TIMELINE

The enhanced programmes will see up to 15 new areas going live by March 2026, with full roll-out across England and Wales to follow. For hospitality operators, this means expanded coverage of specialist police operations designed to create safer environments for customers and staff.

Minister for Safeguarding Jess Phillips added: "Through initiatives like Project Vigilant, we're creating safer public spaces and building trust and confidence in our policing response."

INDUSTRY CONSIDERATIONS

Licensed trade operators may wish to consider:

• Engagement with local police to understand Project Vigilant deployment in their area

• Staff training to recognise and respond to predatory behaviour

• Customer communication about enhanced safety measures

• Collaboration opportunities with local authorities and police forces

This significant investment the government says signals a new era of proactive policing in the night-time economy, with potential benefits for both customer safety and business confidence across the hospitality sector.

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

Punch Pubs & Co Crowned Corporate Community Hero 2025

initiatives.

Punch Pubs & Co has demonstrated outstanding dedication across multiple areas, highlighting the vital role pubs play across community, charity, sport and sustainability.

Just some of it’s activities include;

CELEBRATING DIVERSITY WITH PUB PRIDE

Punch Pubs & Co has marked five years of partnership with LGBTQ+ charity Ask for Clive, championing Pub Pride to create safe and welcoming spaces in the hospitality sector. This year, 107 Punch pubs took part in Pub Pride on May 30th, displaying Ask for Clive’s decorations and safe space stickers to show solidarity and support for LGBTQ+ communities.

MENTAL HEALTH AT THE HEART

Mental Health Awareness Week is a cornerstone of Punch’s commitment to wellbeing. Recognising the importance of open conversations around mental health, Punch encourages all its pubs to prioritise self-care and create environments where mental health is openly supported. As part of this, Punch teamed up with Calm in a Box to deliver CalmFEST, a week-long series of daily webinars covering vital topics such as neurodiversity, money anxieties, menopause, and sleep support, made accessible to teams across their pubs and head office.

SUPPORTING HOMELESSNESS WITH ONLY A PAVEMENT AWAY

Punch has also shown strong support for the Only a Pavement Away charity and its Food4Thought campaign, in partnership with Brakes UK. This campaign, which raises awareness for World Homeless Day, benefited from Punch’s generous donations of 2,100 portions of Vietnamese curry (matched by Brakes with rice) and 612 individual Christmas puddings, helping provide nutritious meals for those experiencing homelessness. Punch’s previous collaboration includes the Fill A Flask project, which distributed over 5,000 portions of surplus soup nationwide.

NURTURING COMMUNITIES WITH THATCHER’S COMMUNITY ORCHARD PROJECT

Punch Pubs & Co is also dedicated to environmental stewardship, supporting the Thatcher’s Community Orchard Project. Their pub, The Plough in Prestbury, led the way by planting apple trees to enrich local biodiversity. This year marks the fourth year of Punch’s involvement, with 500 trees donated to help nurture greener, healthier communities.

It also continues to explore new ways to support the health and wellbeing of its staff, Publicans, Management Partners, and the communities their pubs serve.

They received their award at this year’s Annual Beer Awards Dinner supported by the All Party Parliamentary Beer Group which took place at the House of Commons on 8th July.

This year the awards were judged by Des O’Flanagan, co-founder of PubAid, Rita King, honorary secretary of the APPBG and Chris Welham, CEO of the Licensed Trade Charity.

The 2025 NACC Care Chef of the Year Finalists Announced

The finalists for the National Association of Care Catering (NACC) Care Chef of the Year 2025 have been announced.

Following some fiercely contested heats the line-up of care chefs set to compete in the national final of the National Association of Care Catering (NACC) Care Chef of the Year 2025 competition has been announced.

This, the 25th anniversary of the competition saw five regional heats being held with care chefs demonstrating that they can compete with the best when it comes to culinary skills. The prize is to represent their region in the national final scheduled to take place on 1st October 2025.

Head Judge Steve Munkley, Vice President of Craft Guild of Chefs, was accompanied by specialist judges at each event. The chefs had to demonstrate to the judges their full understanding of the meals they are providing for their residents whilst introducing their own flair through contemporary flavours.

THE FINALISTS WHO INTEND TO IMPRESS THE JUDGES ONE MORE TIME INCLUDE:

Lorna Parsons, Colten Care

Jack Wood, Colten Care

Anna Koziarska, Meallmore Ltd

Jessica Vreede, Guthrie House Care Home

James Adcock, Aaron Court, Abbey Healthcare

Matthew Burke, Care UK

Dawn Louise Brown, Greenholme Care Home, Avery Healthcare

Alex Connell, Vegetarian for Life

Ilona Tomaz, Porthavent Care Home

Clare Broadbent, Devonshire House, Harbour Healthcare

Steven Wright, Caring Homes

Caitlin Goodall, AbleCare Homes

The ninety-minute regional heat focused on the importance of food, nutrition and positive mealtime experiences as part of quality care, entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £4.50 per head based on three portions and it must be nutritionally balanced. The menu must also feature at least one product from Unilever Food Solutions’ sector-relevant catering range.

Head Judge, Steve Munkley said: “This is the fifth year I have been involved and it’s going brilliantly. The standards continue to improve year on year and we have some great cooks out there in the Care Sector. This competition is a brilliant example of showcasing that talent.”

Neel Radia, National Chair of the NACC, said: “Congratulations to all those making the final of the NACC Care Chef of the Year Competition 2025! We are celebrating the Silver Jubilee of this fantastic event. The standards that we see in this competition is as high as it has ever been and the dishes served would bring delight to any diner, wherever they were eating. The finalists should be immensely proud of their efforts so far. I am sure that they will want to impress the judges once more in October.”

The NACC is supported by main sponsor Unilever Food Solutions along with longstanding event sponsor, the Worshipful Company of Cooks. This year they will be joined by new sponsors including crockery sponsor, Foodcare Systems, small equipment sponsor, Metcalfe Catering Equipment, heavy equipment sponsor, Rational UK. and hygiene sponsors Blueleaf Care.

For more information on the NACC Care Chef of the Year 2025 competition click visit https://nacccarechefoftheyear.co.uk/2025

Punch Pubs & Co has been announced as the winner of the 2025 PubAid Corporate Community Hero Award, in recognition of its exceptional commitment to supporting local communities through a variety of impactful

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

New Report Reveals Confidence Levels Of Hospitality SMEs in the UK

A new report from SumUp, global fintech company, reveals the current confidence levels of UK small business owners and decision makers.

The findings reveal key challenges hospitality SMEs are currently facing, their top growth priorities for the next 12 months, and how their confidence levels stack up against last year.

Overall, 51% of hospitality SMEs expressed confidence about the next 12 months.

Running a small business in the UK is no easy task. From supply chain disruption, shifting consumer demand, and fluctuating inflation levels, business owners are navigating an unpredictable environment.

With this in mind, SumUp surveyed 750* UK business owners and decision makers within small UK businesses to see how confident they feel about the state of the current UK market, their top growth priorities for the next 12 months, and how their confidence levels stack up against last year.

When it comes to SMEs in the hospitality sector, what are their confidence levels and outlook for the year ahead?

CONFIDENCE LEVELS AMONG HOSPITALITY SMES: 2024 VS 2025

With over two-fifths (42%) of hospitality SMEs reporting a stronger business performance this year, compared to last, including growth across key areas, we asked how confident they feel about the year ahead. Overall, confidence remains relatively stable, but there is a noticeable decline in strong optimism within the industry.

Just 6% of hospitality SMEs describe themselves as very confident about the next 12 months, expecting significant growth and success. This represents a sharp decline from 26% in 2024, declining by 20 percentage points.

Meanwhile, 45% of respondents expressed confidence, though with cautious optimism. They acknowledged potential challenges ahead, but remain positive about opportunities for growth. This reflects a slight increase from 30% in 2024.

When combined, overall confidence has dipped slightly from 56% in 2024 to 51% in 2025, indicating steady confidence among hospitality businesses.

Notably, almost a third (32%) report feeling neutral about the year ahead, expecting their business to remain steady, with no significant growth or decline. Additionally, a further 10% said they are uncertain, due to unpredictable factors such as customer demand and market conditions.

Concern levels within the industry remain low. Only 6% of hospitality SMEs reported feeling somewhat concerned about potential challenges that could affect their business stability, and no respondents indicated

serious concerns.

CURRENT CHALLENGES FACED BY UK HOSPITALITY SMES:

While 42% of hospitality SMEs report a stable business performance compared to last year, 16% said there has been a minor decline in performance. When asked about what the current challenges were among business operations, rising costs pose the biggest concern for small businesses across the UK.

Half (52%) of respondents in the hospitality industry identified the rising cost of bills including energy, rent, and gas as their most significant challenge. Similarly, 42% highlighted the cost of raw materials, supplies, and products as their biggest concern. Meanwhile, 26% identified broader economic conditions such as interest rates, inflation, and changes in consumer disposable income as their primary challenge.

In relation to customers, over a third (39%) reported that customers are spending less, with a noticeable drop in average purchase value and overall spending habits. Customer retention is also becoming more difficult for the hospitality sector, with almost a third (29%) saying it's becoming increasingly difficult to keep customers engaged and loyal, with the same proportion highlighting that even their most loyal customers are making purchases less frequently, impacting revenue predictability. Competition is another growing challenge as a third (32%) of hospitality SMEs fear losing customers to rivals offering cheaper alternatives or better convenience. In addition, 16% have observed that customers are becoming more price-sensitive, often expecting discounts and promotions.

HOW SMES ARE STAYING ON TOP OF CURRENT CONCERNS:

Over nine in ten hospitality SMEs (97%) have made strategic changes to navigate current challenges and remain resilient.

For over a third (35%), this has involved making cost-saving measures across their supply chains and professional services, including switching to more affordable suppliers, streamlining logistics, or bulk-buying to

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.

secure better rates. Similarly, 32% have switched service providers such as energy or broadband companies to cut ongoing costs.

When it comes to pricing strategy, hospitality SMEs are taking different approaches. Over a quarter (45%) have increased prices in order to protect profit margins, while a further 32% have lowered their prices to help customer retention.

Other adjustments UK SMEs are making include boosting their digital presence through launching a website or posting more frequently on social media (16%), improving customer loyalty programmes to encourage repeat purchasing (16%), and purchasing from local suppliers to lower importation costs and support other local businesses (13%).

PRIORITIES FOR GROWTH OVER THE NEXT YEAR

When it comes to growth priorities, hospitality SMEs are focused on strengthening their financial foundations, whilst exploring new opportunities for expansion.

The top priority for over a third of respondents (39%) is reducing business costs and debt. An equal proportion are focused on diversifying income streams, whether by opening a physical store, expanding into ecommerce, or exploring sales through social media platforms like TikTok. Meanwhile, 32% are aiming to secure funding or investment to support growth.

Other priorities for small businesses include launching new products or services (23%), preparing for economic uncertainty (19%), and improving operational efficiency (19%).

Corin Camenisch, Product Marketing Lead at Sumup commented on the survey: “As champions for small merchants, we conducted this survey to discover the confidence levels of small business owners and decision makers in the UK to better understand the challenges they face, gauge their optimism about their future, and identify areas where support for SMEs might be needed.

“Overall, confidence levels of small business owners and decision makers across the UK are high. This positive outlook suggests that small merchants are prepared to navigate potential uncertainties and continue to thrive.

“We have provided tips off the back of our findings for those just starting out in business, or who are looking to deal with unexpected market fluctuations on our full campaign page.”

For more information and business advice, please visit the full campaign page here: www.sumup.com/en-gb/business-ideas/ uk-business-confidence-report-2025/

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.

Devolve Tourist Taxes Government Urged

Devolving housing, income and tourism taxes to England’s counties could raise more than £4bn a year to invest in local services and supercharge economic growth, a new report reveals.

The research from Grant Thornton UK, commissioned by the County Councils Network (CCN), argues that giving fiscal devolution powers to county and unitary councils across England could be ‘transformational’. These would not take the form of tax rises but would instead decentralise a proportion of locally-raised revenue, giving local leaders the financial firepower to invest in growth, create jobs and build homes.

With government pursuing a ‘devolution by default’ policy and looking to conclude devolution deals for all areas of England, the report urges ministers to go even further. Last week, the Deputy Prime Minister Angela Rayner said she wanted to see ‘more push’ towards fiscal devolution for councils. Responding to the report, the CCN says that the report puts forward a vision to take devolution to the next level, urging government to be ‘bold and ambitious’ in considering its proposals. Allowing areas the ability to retain a slice of income tax, stamp duty and the apprenticeship levy, plus the introduction of a tourist tax, would be a win-win for both central and local government.

can be retained locally, without raising national taxation:

Giving local areas the ability to retain any better-than-expected income tax growth could raise £3.8bn a year for county areas and could dramatically incentivise job creation.

The introduction of a flat-rate tourist tax, common throughout the world – and even at a rate of just £2 a night – would generate around £209m in extra revenue in county areas per year.

If councils were empowered to keep just 10% of locally-generated Apprenticeship Levy funds, local areas would be able to more accurately direct around £120m a year to support local skills and growth ambitions.

Taken together, these measures could raise close to £4.4bn in county areas, which is around 10% of an average county authority’s budget. Nationally, these measures could raise around £8.9bn a year.

The CCN argues that there has ‘never been a better time’ to be radical and think about giving fiscal devolution powers to unleash the potential of England’s counties.

It would help fulfil the government’s missions whilst generating a yearly £4.4bn investment pot for councils and a powerful incentive to increase productivity as proceeds would increase if the local economy performed well. They could give areas an income stream in which to invest in growth-related services such as transport, skills, infrastructure, tourism and even filling in potholes.

Although all counties would benefit from fiscal devolution, the report shows that some areas are able to raise more than others. Therefore, CCN says that whilst introducing multiple measures can smooth disparities, there will still be the need for central government to redistribute funding for local government across all four corners of the country – and these measures will be complimentary rather than a replacement to existing government funding to local authorities.

The report Fiscal devolution: exploring the options in England’s counties finds that the county areas generate the lion’s share of revenue for the Treasury, compared to the rest of country.

In 2023, they raised almost £390bn – 57% of England’s total excluding London. This includes 62% of income tax, 55% of VAT, and 57% of social contributions, excluding the capital. The report finds that expenditure in those areas totalled £273bn, meaning they generate a net boost to the exchequer of £117bn a year. In just seven out of 37 counties, identifiable expenditure was higher than revenue raised.

But with England remaining one of the most centralised countries in the G7, much of this revenue is taken for national pot for the Treasury. Today’s report sets out some options for how a greater proportion of money

In addition, the report comes hot on the heels of the government’s Spending Review and 10-Year Infrastructure Plan. With economic forecasters predicting sluggish national growth, the CCN says that devolved powers could address weaknesses in local areas and turbocharge growth, giving government a vital helping hand. The English Devolution White Paper sets out that mayors can submit proposals for new powers, such as fiscal devolution, which the government will have a duty to consider.

Cllr Richard Roberts, Economic Growth Spokesperson for the County Councils Network, said: “Today’s report from Grant Thornton shows the art of the possible for fiscal devolution and we believe these proposals warrant serious consideration from government and from existing mayors.

There has never been a better time consider empowering local areas with fiscal devolution and let’s be clear: this is not about new taxes for local residents and businesses. It’s about using existing taxes more effectively, allowing local areas who understand what’s needed to drive growth to invest to that end.

“More pressingly, there is the shared local and central government need to increase growth, create jobs and build homes alongside the urgency to invest in local economic growth services and infrastructure. The potential revenue generated from the fiscal devolution options modelled in this report would be a game-changer for local areas, allowing them to invest in growth and incentivise areas to maintain productivity gains.”

“Whilst there will still be a need for central government to a play a redistributive role to ensure equity across regions, we have long argued counties are the backbone of the economy. Now is the time for government be bold and ambitious and think about unleashing the potential of counties.”

Harbour Hotels Appoints Chef Sebastian Merry

as Head Chef at Harbour Hotel Bristol

Harbour Hotel Bristol has announced the appointment of Sebastian Merry as Head Chef, bringing with him a wealth of culinary expertise, bold creativity, and a passion for seasonal British cuisine with global flair.

Merry will take the helm at Harbour Kitchen, the hotel’s signature restaurant located in the heart of Bristol’s historic Corn Street. Known for its relaxed yet stylish atmosphere, the restaurant is set to evolve under Merry’s leadership, with a creative direction rooted in provenance, seasonality, and sustainability. His vibrant, globally influenced style will bring fresh energy to Harbour Kitchen’s celebration of local ingredients and modern British cooking.

“We are thrilled to welcome Sebastian to the Harbour Hotels family,” said Ben Gay, General Manager at Harbour Hotel Bristol. “His passion for thoughtful, elevated cooking and his deep understanding of Bristol’s culinary culture make him an exciting addition to the team.”

A Bristol native and classically trained chef, Merry brings 18 years of professional experience in fine dining,

having worked in some of the UK’s most revered Michelin starred kitchens, hotels and private members’ clubs, including Restaurant Gordon Ramsay (3 Michelin stars) on Royal Hospital Road, Le Gavroche (2 Michelin stars), The Arts Club on Dover Street in Mayfair, Chewton Glen Hotel & Spa (3 AA Rosettes) and 1 Lombard Street (2 AA Rosettes). He has also worked alongside renowned chef Freddie Bird at Littlefrench, and most recently played a key role across both Littlefrench and its sister restaurant, 1 York Place. Internationally, Merry’s culinary journey has taken him to the Caribbean as Head Chef at Sheer Rocks, voted ‘Best Restaurant in the Caribbean’ by the People’s Choice Awards 2018, and to luxury

yachts across the Mediterranean, where he was responsible for

dining experiences at sea. Deeply connected to Bristol’s dynamic food scene, Merry previously ran his

critically praised restaurant, ABOE, on Whiteladies Road, earning a loyal following for his bold, fine dining small plates. He also co-owned the much-loved Cloak & Dagger in Stokes Croft, further cementing his reputation as a chef who understands and celebrates the city’s creative culinary spirit.

Rise In Hospitality Insolvencies Comes As A Warning Sign, Says RSM UK

Employer NIC Rises Set To Force Increase In UK Tax Wedge

The latest analysis from the Global Payroll Alliance (GPA) suggests that the recent increases to Employer National Insurance Contributions (NICs) could result in the UK struggling to incentivise employment, as illustrated by the tax wedge.

WHAT IS THE TAX WEDGE?

The tax wedge represents the gap between what employers pay for labour and what employees take home, comprising income tax, employee social security contributions, and employer contributions. A high tax wedge can discourage hiring and reduce take-home pay, while a lower wedge encourages job creation and economic growth—though often at the cost of reduced government revenue.

THE UK TAX WEDGE

GPA’s analysis of OECD taxation data shows that in 2024, the UK had a relatively low tax wedge of 29.4%, broken down as:

• 13.9% income tax

• 5.3% employee contributions

• 10.2% employer contributions

This was below the OECD average of 34.9%, which included 13.4% income tax, 8.1% employee, and 13.4% employer contributions.

NATIONS WITH THE LARGEST TAX WEDGES

The highest tax wedges were seen in:

• Belgium: 52.6% (20.3% income tax, 11% employee, 21.3% employer)

• Germany: 47.9%, with a high 17.3% employee contribution

• France and Italy: 47.2% and 47.1%, driven by large employer contributions (26.7% and 24%)

THE UK TAX WEDGE IS NOW ON THE RISE

The bad news for the UK is that when 2025’s data is published, its tax wedge is likely to have increased. This is due to the increase in Employer National Insurance Contributions that took effect in April 2025 which have significantly increased staffing costs for the nation’s businesses.

This increase to the UK’s tax wedge means businesses may be less inclined to hire new employees. We have already seen this play out, with small businesses struggling to stay afloat due to inflated hiring costs, and large businesses radically reducing their headcounts.

Melanie Pizzey, CEO and Founder of the Global Payroll Alliance, says: “The UK has previously benefited from a relatively moderate tax wedge compared to many OECD nations, which has helped support job creation and business investment. However, the recent rise in Employer NICs will already be shifting that balance. As staffing costs rise, so too will the tax wedge, putting pressure on employers and potentially dampening appetite for hiring.

“This change comes at a time when businesses, particularly SMEs, are already facing stifling cost challenges on multiple fronts. An increasing tax wedge risks tipping the scale, leading to reduced job opportunities and slower economic recovery. For policymakers, this should be a prompt to consider the broader impact of employment taxation on business confidence and labour market resilience.”

Greene King Sets Out Stall On Business Rates Reform With Potential

To Unlock £13.7m For

Greene King has unveiled policy proposals on business rates that could unlock millions of pounds to drive growth through investment in communities across the UK.

In a new report, the leading pub company and brewer lays bare the growing financial challenges facing pubs – from escalating National Insurance contributions to unsustainable business rates – which are limiting the sector’s ability to invest in communities.

Investment

Five months before the Chancellor delivers her Budget, Greene King is today calling for an overhaul of business rates as an urgent priority, to create a fairer system.

With a business rates bill of almost £60m across its nearly 1,500 managed pubs in England, Greene King is asking the Chancellor to introduce a specific, lower business rates multiplier for all pubs at the Autumn Budget, giving them a 20p discount on their current rate. This change would deliver immediate relief for the whole sector in England in the next financial year.

FOR GREENE KING, IT COULD REALISE £13.7M IN IMMEDIATE ANNUAL SAVINGS. ACROSS THE GROUP’S MANAGED PUB ESTATE, THIS EQUATES TO £10,000 PER PUB, OR:

• 1.1 million hours of work per year, providing employment opportunities in Greene King pubs across the UK

• 3,250 Level 2 apprenticeship positions, supporting careers within the hospitality sector

• More than 30 pub investments in Greene King’s managed estate, driving economic growth at a local level2

• 60 Pub Partner investment projects, helping grow small business and creating social spaces in communities across the country

In the longer term, Greene King is also calling for a fundamental reform to the system so rates are calculated based on a pub’s profits, rather than its turnover.

Currently, the rateable value of a property is based on the turnover a pub is expected to achieve, whereas profit is a much fairer measure to base it on due to the high running costs of a pub.

Together, these changes could unlock in excess of £20m a year from Greene King alone and create a fairer system that accurately reflects the social and economic contribution of pubs to communities – as both employers and hubs for people to meet and socialise.

Nationally, the 39,989 pubs in England and Wales account for just 0.4% of business turnover but pay 2.1% of the national business rates bill. If taxed proportionately, the pubs sector would pay £130 million instead of the £637 million it currently pays.

Nick Mackenzie, CEO of Greene King, said: “The Government has made growth its number one priority, and the Chancellor now has the opportunity to make changes that will immediately unlock millions of pounds to do just this. We will be able to go even further and faster with our investments – creating new jobs, refurbishing pubs and breathing life back into communities up and down the country.”

“While we welcome the commitment for long-term reform, this now needs to happen to ensure the system is fair and fit for the future, rather than stuck in the past.”

Chris Windle, Franchisee Director of My Yorkshire Pubs, said: “The cost rises are never-ending. The job of operating a multi-site pub business has got a lot harder with increasing costs. The reduction in business rates relief this year has had a massive impact and every bottom line is either stretched or being reduced. We need the Chancellor to act to ease the pressure on pubs and believe that these reforms to business rates are the first step in achieving this.”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “This report lays bare the financial struggles pubs and brewers are enduring thanks to policies which stifle growth and undermine investment, jobs, and vital community spaces.”

“It has never been more urgent for Government to overhaul the outdated and unfair business rates system as our sector, which makes huge economic contributions and has priceless cultural value, is one of the most highly taxed industries in the UK.”

“These real stories should make Government and policy makers sit up and face the reality that unless they act now, they could oversee irreversible damage to our beloved pubs and brewers.”

More Small Businesses Expect to Shrink Than Grow for First Time Says FSB

FSB’s latest SBI survey found that the proportion of small businesses expecting to contract, sell or close outnumbered the percentage hoping to grow.

The share of small businesses who said they expected their business to shrink or close, or to sell up the business over the next 12 months – 27 per cent – outweighed the proportion who predicted their business would expand – 25 per cent – in the second quarter of this year.

It is the first time in the history of the Small Business Index (SBI) from the Federation of Small Businesses (FSB) that the proportion of small firms bracing for contraction, sale or closure outnumbered the percentage hoping to grow.

In the first quarter, by contrast, nearly half of small businesses (48 per cent) expected to grow over the coming year, while only around one in six (18 per cent) were bracing for contraction, sale or closure.

The percentage of small firms predicting that they would remain around the same size has gone from a third in Q1 (34 per cent) to nearly half in Q2 (49 per cent).

This unprecedented finding underlines the urgent need for the Government’s forthcoming Small Business Strategy to take decisive action to help small firms grow, and to get the economy humming.

The survey of 1,400 small business owners also found their confidence levels have slipped further since the start of the year, and are still deeply in negative territory.

The headline confidence measure dropped to -44 points, down from -41 points in the first quarter of this year.

The gloomy finding likely reflects small business sentiment around the introduction of higher levels of employer National Insurance contributions and rises in the National Living Wage, which came in at the start of Q2 in April, as well as fears around the impending Employment Rights Bill, which looks set to impose a new raft of costs and risks onto the shoulders of small employers.

The pessimistic outlook was reflected in small businesses’ predictions for their revenues over the next three months, with over two in five (42 per cent) predicting they would decrease, and only around a quarter (27 per cent) looking forward to higher revenues over the third quarter.

Twice as many small businesses shed staff over Q2 (20 per cent) than increased their employee numbers (9

per cent), with similar numbers predicted for the next three months (19 per cent and 8 per cent respectively).

In terms of factors which will constrain their growth over the next year, small business owners overwhelmingly pointed to the domestic economy, selected as a top-three concern by 64 per cent of small businesses.

The tax burden was in second place, at 39 per cent, closely followed by labour costs, at 37 per cent – both likely in large part a response to the hike in employer National Insurance contributions.

Tina McKenzie, FSB’s Policy Chair, said: “For the first time in the history of the Small Business Index more small businesses are predicting they will shrink than expand, meaning that as a country we are potentially facing a very dangerous situation.

“Confidence being so low, and not showing any improvement since the start of the year, is bad enough.

But add in the fact that stagnation and pessimism among small businesses spells huge risk for the overall economy, and the upcoming Small Business Strategy needs to be ambitious enough to meet the scale of the challenge facing the UK’s small firms.”

“The Government has made all the right noises about supporting the small business community. Now is the time for ministers to make good on their promises, and to use the Small Business Strategy to tackle issues like late payments by big businesses to their smaller suppliers, and the blanket imposition of personal guarantees on small business loans, both of which are enormous brakes on growth among small firms.

“Meanwhile, the Employment Rights Bill is also a massive dampener on small firms’ appetite to take on staff. The Bill is set to load a staggering £5 billion in costs per year onto employers, so it’s no surprise that nine out of ten small employers are seriously concerned.

“With no significant changes as yet to the proposals, especially to the policy of expanding day one unfair dismissal rights, the Bill will act as a thumb on the scales against taking on a new employee, maybe someone who is further from the employment market.

This will endanger the Government’s goal of hitting an employment rate of 80 per cent, and will cut off routes into work for countless people who are looking for a role that will grow their prospects.”

Re-Vamped Beer Learning Platform Launches

CAMRA’s award-winning Learn and Discover platform has been relaunched, promising a brand-new experience and helping to expand people’s knowledge about beer, cider and pubs and social clubs.

The new and improved platform hosts a range of new features designed to make learning accessible and curated for users.

NEW FEATURES INCLUDE:

• an upgraded and extensive beer dictionary

• a new guide to beer styles

• linked series of content

• ability to curate your own content lists

The updated Learn and Discover platform comes with brand new articles from expert drinks writers, including Rachel Hendry, Ruvani Da Silva and an in-depth series on Pub Companies, by CAMRA’s Planning Policy

Advisor Paul Ainsworth.

It is the perfect resource for people to enjoy, regardless of their knowledge or experience.

Ruvani de Silva, British Guild of Beer Writers’ Beer Writer of the Year 2024, said: “CAMRA’s Learn and Discover platform offers exciting and engaging content for beer and cider lovers of all levels who are keen to explore the stories and science behind the beverages they enjoy. The platform is also an invaluable space for writers to dig deep into different aspects of beer and cider and share our love for hidden histories and stylistic nuances with CAMRA members.”

Rachel Hendry, Learn and Discover writer, said: “Intuitive and accessible education is vital to the future of beer and cider and Learn and Discover has grown into an invaluable resource in the sharing of knowledge amongst those working in all aspects of the drinks industry. It’s a platform I am proud to contribute to and one I look forward to learning from.”

Women’s Euros Bringing A “July Jump” For Drinks

England have reached the semi-final of the UEFA Women's European Championships following dramatic penalty shootout, and pubs will stay open late for the match.

England came back from 2-0 down to take the game to 2-2, with goals in quick succession securing extra time. After several misses from both teams, England held their breaths and took the match beyond Sweden with a tense 3-2 win on spot kicks

With football fans flocking to pubs and bars as the lionesses progress, research from CGA by NIQ has revealed the big opportunities for suppliers to cash in.

Data from the Women’s World Cup in 2023 found that nearly two thirds (63%) of consumers watched a match during the tournament— just 7 percentage points below the number for the men’s competition a year earlier.

England’s four knock-out matches saw the average drinks RoS leap 25% ahead of the average same days of the week, rising to 48% and 33% on the days of the semi-final and final. There were particularly sharp spikes for Long Alcoholic Drinks (34%) and soft drinks (25%), and the timing of the games in Australia and New Zealand meant that early dayparts benefited most.

CGA by NIQ’s consumer research reveals that while the majority of consumers watched Women’s World Cup games at home, more than a third (37%) did so in pubs or bars. Visits to the same places by friends and family were the top reason for going out, but the quality of drinks ranges, and a relaxed atmosphere were close behind.

The data also emphasises the high value of fans watching big sporting occasions. Those following the Women’s World Cup in pubs and bars had an average household income that was £5,200 more than those watching the men’s tournament, and they were 13 percentage points more likely to live in city and town centres.

Lucrezia Morris, CGA by NIQ’s insight director, said: “There are some great opportunities for suppliers to boost sales during big women’s sporting events like the Euros—especially if England and Wales progress deep into the tournament.

The potential is particularly high for pubs and bars with friendly and familial atmospheres, and for premium brands that can appeal to the relatively affluent consumer base. Most important of all is for operators and suppliers to collaborate on compelling marketing that tempts people off their sofas and into venues. Responding to fan demographics, and understanding how they differ from those watching men’s tournaments, can unlock new sales and secure people’s loyalty long after the Euros have ended.”

WTTC Calls for Smarter Tourism Management as Destinations Face Pressure

As Travel & Tourism enters the height of the summer season, the World Travel & Tourism Council (WTTC) has today launched a new report calling for a more balanced approach to managing tourism in popular destinations.

While overcrowding is often seen as a tourism problem, many of the real pressures come from deeper issues such as underinvestment in infrastructure, poor planning, and fragmented decision-making. These challenges affect both residents and visitors and need joined-up solutions.

Travel & Tourism supports one in every 10 jobs and nearly 10% of global GDP and is set to support one in three new jobs over the next decade. When managed well, it also fosters cultural exchange, global understanding, and environmental protection. But without smart planning, the benefits it brings could be at risk.

WTTC’s paper, Managing Destination Overcrowding: A Call to Action, explains that there’s no simple fix to the problem and urges governments, local leaders, and businesses to work together to support both communities and visitors.

In 2024, Travel & Tourism is expected to contribute nearly $11TN to the global economy and support 357MN jobs. That’s a huge success but it also means destinations must plan to manage growth responsibly.

Annually, governments around the world accrue more than $3.3TN from Travel & Tourism businesses, equivalent to 9.6% of global tax revenues. The global tourism body urges governments to reinvest this sum in vital infrastructure, and solutions to relieve pressures on already very popular destinations.

The report looks at some of the root causes of overcrowding in a small number of increasingly popular destinations across Europe and offers real-world solutions that can be tailored to local needs. From using better data and planning tools, to involving residents in decisions.

A PRACTICAL PLAN OF ACTION

The paper outlines six simple steps destinations can take to manage tourism better:

• Get Organised – Bring the right stakeholders together, via empowered taskforces

• Make a Plan – Define a shared vision and destination strategy

• Gather the Evidence – A lack of data is exacerbating issues in several destinations. It is therefore crucial to carry out evidence-based diagnoses and responses to the unique challenges faced by each destination

• Stay Vigilant – Monitor conditions and act early

• Invest Wisely – Reinvest in infrastructure and resilience, being transparent about where money is spent

• Empower Residents – Make sure residents have a say and understand the benefits of Travel & Tourism in their communities

WHY IT MATTERS

A growing number of destinations have introduced tourism taxes in response to pressure, but WTTC warns that these measures don’t always solve the real problems and can put jobs, income, and services at risk.

The report finds that if 11 major European cities capped visitor numbers, it could cost $245BN in lost GDP and almost 3MN jobs over three years.

Julia Simpson, WTTC President & CEO, said: “Travel & Tourism brings huge benefits including jobs, investment, and deeper cultural understanding. But growth needs to be managed carefully.

“We’re encouraging all decision-makers to think ahead, work together, and focus on long-term benefits for residents and visitors alike. This isn’t about stopping tourism, it’s about making it work for everyone.”

The global tourism body believe this is a moment of opportunity.

With the right steps, destinations can protect what makes them special while ensuring that tourism continues to bring value to communities and local economies.

The report makes clear there’s no one-size-fits-all solution. Every destination is different, and actions must be based on local realities. But with cooperation and planning, Travel & Tourism can continue to thrive in a way that protects what makes each place special.

The paper encourages leaders to think beyond short-term fixes and focus on reinvesting tourism income into critical infrastructure improvements, local services, and resident wellbeing.

Hotel Group Paddlers Race To Victory In Dragon Boat Regatta

crack team of paddlers from a Lake District hotel group has battled to victory in a charity dragon boat racing regatta on Windermere.

The crew from English Lakes Hotels Resorts & Venues took to the water to raise funds for disadvantaged children and young people in the Lakeside Dragon Boat Regatta. They were supporting the YMCA Fylde Coast charity in the Dragon boat challenge to help give young people opportunities to experience transformative day camps and residentials at one of Europe’s premier outdoor centres, YMCA Lakeside.

The hotel group’s crew took part in three race heats, competing against eight other teams, with the fastest three boats going through to a grand final, from which English Lakes Hotels emerged as the overall winner.

The team is looking to raise at least £1,000 from competing at the regatta which was organised by YMCA Lakeside in partnership with Kendal Rotary Club.

Gary Tennant from English Lakes Hotels says: “Dragon boat racing is brilliant fun and a high-energy sport. It was a great day out for all of us and we really surprised ourselves, not just in getting through to the final, but winning the big race as well. It was excellent for team building and morale too.

“We had a couple of training sessions at the Low Wood Bay Watersports Centre thanks to the Paddlers for Life charity who kindly took us out to show us the ropes. It looks like those practice sessions really paid off. “We want to raise as much money as we can to support the charity and make a positive difference”

Oasis Reunion Tour Gives Hospitality A Supersonic Boost

Hospitality operators in Manchester, Edinburgh and London can expect a welcome boost to trade when Oasis come to town for their much-anticipated reunion shows over the next few weeks.

The first shows of the tour, held at Cardiff’s Principality Stadium on Friday 4th and Saturday 5th July, generated more than £4m in beer and cider sales for city centre venues across the two days.

Further data from real-time insights provider The Oxford Partnership and hospitality tech supplier Vianet indicates that:

• More than 811,000 pints of draught beer and cider were sold at city centre hospitality venues

• This equates to 1,477 pints sold per venue and represents a 56% boost to trade versus the prior weekend

• The average city centre venue benefitted from £7,385 in beer sales

• With further shows in Manchester’s Heaton Park (16, 19, 20 July), followed by Wembley Stadium in London (25, 26, 30 July, 2, 3 August) and Murrayfield in Edinburgh (8, 9, 12 August), operators can look forward to the significant boost that landmark events provide to city centres.

Kate Nicholls, Chair of UKHospitality, said: “This summer’s Oasis reunion tour has been highly anticipated not just by fans, but some might say also for hospitality businesses. The kick-off shows in Cardiff provided hotels, pubs, bars and restaurants with a real champagne supernova and much-needed boost to trade, representing one of the most profitable weekends for the sector in the city so far this year.

“Landmark events like this deliver a huge boost to hospitality through the trading opportunities they present, and we hope to see this continue throughout the remaining Oasis shows over the next few weeks.”

Alison Jordan, CEO of The Oxford Partnership, commented: “Oasis didn’t just roll with it, they rocked Cardiff’s hospitality scene to the tune of more than 811,000 pints.

“Thanks to our exclusive partnership with Vianet our Market Watch data saw the average city centre venue pour nearly 1,500 pints across the two gig days – that’s a 56% uplift

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

Extra Security with CardsSafe

CardsSafe is a cost-effective technology designed to securely retain cus-

CardsSafe Ltd.'s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides an added layer of security for both the venue and the customer. The bar tab-keeping units signify to customers that the venue prioritises their card security, a testament to the long-standing success of CardsSafe technology. For more

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.

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

are

to make sure they are

pared for a Water Company inspection. “Water 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

Kitchen Equipment and Fit Out

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-

Modular Cooklines from Blue Seal

Blue Seal have noticed over the last few years a definite increase and trend for modular suited cooklines, especially for front of house customer facing kitchens where there is a theatre element to the dining experience.

With the current sustainability/ high efficiency and carbon footprint directives, the requirement for electric equipment options to future proof and modernise the operations has become a priority. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages restaurants, Hotels etc. to invest in high efficiency, low carbon sites.

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite.

A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future.

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

and Friday: 9.00 am > 12.00

on

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

Company 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/