CLH Digital - Issue #275

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Significant Licensing Reforms Announced...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Adams

A LONG-OVERDUE LICENSING “REVOLUTION”

It's rare that I start an editorial with genuine enthusiasm about government action affecting our sector, but this week's response to the licensing taskforce report has given me cause for real optimism.

The government has accepted all 10 priority recommendations from the industry-led taskforce, marking what could be the most significant shake-up of our licensing regime in over two decades, probably even longer!

The positive reaction from sector leaders has been overwhelming, and rightly so. "Cutting red tape is a welcome launchpad, backing the recovery of the hospitality sector," said one industry figure, and it's hard to disagree.

For too long—and I make no apology for this view—the sector has been shackled by outdated laws and regulations that have stifled innovation, growth, and the very vibrancy that makes British hospitality special, I have reported as such often enough. Reading through the taskforce report this morning, I was struck by the foreword's reference to the Licensing Act 2003. When it came into force in 2005, there was recognition that businesses deserved a more responsive and flexible system to meet the needs of a modern vibrant society.

The original guidance acknowledged that "some licensing in the past has been unfocused and led to disproportionate standard conditions and routine inspection which has hindered the development of business and local economies without any positive gain for society."

Twenty years on, I suspect that in many areas this is still the case. The government's acceptance of these recommendations suggests they've finally recognised this fundamental truth.

We have long been behind our continental neighbours when it comes to progressive licensing approaches. While Paris cafés spill onto pavements with minimal bureaucracy and German beer gardens operate with pragmatic flexibility, British operators have been drowning in red tape, conditional restrictions, and bureaucratic inertia.

These reforms represent a critical shot in the arm for a sector that has been struggling under the weight of—ironically enough—government-imposed taxation and ever-increas-

ing operational costs.

The introduction of a National Licensing Policy Framework could be the game-changer we desperately need. The promise of reviewing and removing outdated conditions, extending pavement licence durations, and creating designated hospitality zones shows genuine understanding of how modern businesses operate.

The commitment to strengthening the agent of change principle is particularly welcome—established venues deserve protection from newcomer complaints that threaten their very existence.

But while we celebrate this progress, let's not forget the day-to-day challenges that continue to plague our operators. Which brings me to one of my most persistent bugbears: dine and dash incidents.

Regular readers know this is a particular pet hate of mine. I dealt with these people when I was managing steakhouses for a national chain back in the 80s, and encountered a few more when I ran my own bar-restaurant here in Bournemouth.

I despise these people with every fibre of my being. It is theft,—not the "naughty bit of fun" that some seem to think it is.

Ask any operator, in good times or bad, what they think of dine and dash, and I guarantee they'll be on the same page as me. It's THEFT, plain and simple.

Yet the challenges of dealing with these incidents go beyond the immediate financial loss. As one operator recently told me, aside from the inevitable confrontation, there's the very real threat of social media retaliation where lies can be spread simply for challenging someone attempting to leave without paying. That's another story we hope to comment on soon.

I've put out an alert today asking for guidance on the right and wrong ways to deal with these events. It's a complex issue that deserves proper attention and industry-wide best practice guidance.

But let's end on the positive note we started with. This government response to the licensing taskforce represents a genuine opportunity for renaissance in British hospitality. After years of being treated as the problem child of local government, perhaps we're finally being recognised for what we truly are: the beating heart of community life, the cornerstone of local economies, and the pride of British social culture.

These recommendations need to be translated into actionable policy, and we must ensure the implementation lives up to the promise. But for now, I am excited about the future of our licensing system.

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.

Peter

Significant Licensing Reforms Announced

(CONTINUED FROM FRONT COVER)

LACK OF BALANCE

On introducing a national licensing policy framework, the report said: "The taskforce identified a lack of balance in applying many aspects of the Act to everyday licensing process and procedures, including due recognition of the cultural, economic, social impact and benefits of licensed premises.

"It was agreed that to successfully rebalance and deliver without the need for major legislative change, a National Licensing Policy Framework must be created which would allow delivery of government objectives around growth, high streets and fair regulation at the same time as addressing public order, crime and disorder and protection of vulnerable groups.

"This would also allow licensing delivery to remain at a local level whilst at the same time taking forward government objectives and strategic aims."

Yesterday [July 31] the government issued its response, as summary of which are:

1. National Licensing Policy Framework

The government supports the creation of a National Licensing Policy Framework to improve consistency and transparency across local authorities. It recognises the value of a framework that provides clear national direction while preserving local discretion, and intends to consult further on how best to align licensing with broader government priorities.

2. Licence ‘Amnesty’

The government agrees that a licence ‘amnesty’ could help modernise and streamline existing licences. It sees merit in reviewing and removing outdated or disproportionate conditions, particularly those inherited from the original implementation of the Licensing Act 2003 and will explore how best to target premises where conditions no longer reflect current operations.

3. Longer Licensing Terms for Pavement Areas

The government is open to extending the duration of pavement licences to give businesses greater certainty and support long-term planning. It acknowledges the benefits of stability for recurring events and will consider this recommendation as part of wider licensing reforms.

4. Temporary Event Notice (TEN) Limits

The government recognises the need for greater flexibility in the use of temporary event notices. It will review current limits and explore options to make the system more responsive to the needs of operators, while maintaining safeguards for public safety and local communities.

5. Agent of Change Principle

The government supports strengthening the agent of change principle in licensing decisions. It agrees that established venues should be protected from the impact of new developments nearby and will consider how to embed this principle more consistently across licensing and planning systems.

6. Hospitality and Night-Time Economy Zones

The government is interested in exploring the creation of designated hospitality and night-time economy zones. It sees potential in supporting local authorities to develop vibrant, well-managed areas that promote economic growth and cultural activity.

7. Licence Length and Fees for Festivals

The government acknowledges the value of reviewing licence durations and fees for festivals. It recognises the importance of providing certainty for recurring events and supporting long-term investment, and will consider this area further in future reforms.

8. Grandfathered Conditions Review

The government agrees that reviewing grandfathered conditions is a timely and necessary step. It supports efforts to ensure that licensing conditions reflect current operational realities and do not unnecessarily constrain businesses.

9. Licensing Data and Transparency

The government supports improving access to licensing data to enhance transparency and accountability. It will explore how better data sharing between authorities and stakeholders can support more effective decision-making and public engagement.

10. Licensing Training and Capacity Building

The government acknowledges the importance of training and capacity building for licensing officers and decision-makers. It will consider how to support local authorities in developing the skills and resources needed to implement licensing policy effectively and consistently.

POSITIVE STEP

Nick Mackenzie, co-chair of the Licensing Taskforce and CEO at Greene King, said: “As an industry we welcome the proposals and see this as a positive and necessary step towards updating a planning and licensing system that, for too long, has limited hospitality’s ability to drive economic growth across the UK. I thank the industry and the Taskforce for the serious and meaningful recommendations that we have put forward to bring these proposals to fruition.

“It’s encouraging to see how the Government has worked at pace to take forward the proposals, particularly in areas that matter the most, including the introduction of a new National Licensing Policy Framework.

“Whilst licencing reform won’t offset the significant layered cost of doing business that the industry bears, they form part of wider changes to back the sector, which will support in unlocking opportunities for pubs to further invest in growth across the country.”

WELCOME LAUNCHPAD

Kate Nicholls, Chair of UKHospitality, said: “We gladly receive the Government’s response to our recommendations from the licensing policy sprint. Cutting red tape is a welcome launchpad, backing the recovery of the hospitality sector. From a personal perspective, I’m pleased to see this outcome after having chaired various working groups and co-developed recommendations as part of the taskforce.

“The Licensing Act was something I was part of in its initial launch 20 years ago, and the introduction of the National Licensing Policy Framework alone is a vital gateway as part of the reform. This will rebalance and modernise existing licensing rules, whilst giving clear direction to local authorities. Similarly, the amnesty on one-time licensing conditions is set to refresh and streamline licenses to ensure they are proportionate.

“In addition to these, the wider series of measures is due to have a strong

impact on how hospitality businesses can open and operate, create jobs and ultimately, grow the economy. We now need to work with the Government to keep the pace and momentum high on implementing these plans to deliver on the support the sector desperately needs.”

GOOD “FIRST STEPS”

Emma McClarkin, Chief Executive Officer of the British Beer and Pub Association, said: “We’ve been clear about what’s needed to help us drive the economy, so the fact that the Government are acting on our, and the sector’s, recommendations to cut licensing red tape and improve processes are good first steps.

“Pubs are key for vibrant high streets, so the Government’s next move must be delivering significant business rates reform, mitigating punishing employment costs, and cutting beer duty. If they work with us to deliver this, pubs can carry on as the heart and soul of communities, creating jobs, and powering the economy.”

VITAL OPPORTUNITY

Michael Kill, CEO of the Night Time Industries Association says: “We welcome the government’s publication of the Licensing Policy Sprint report and its commitment to working with industry to reform the licensing framework that underpins the UK’s night time economy.”

“It’s clear that there is both the intent and the political will to bring about positive change. While we acknowledge that there’s still a considerable journey ahead, it’s encouraging to see the government recognising the need for a modern, responsive licensing system—one that better reflects the evolving social and economic role of nightlife and hospitality in our towns and cities.”

“These reforms will require thoughtful, layered consultation and genuine collaboration with stakeholders at all levels—from local authorities to operators, cultural leaders and communities. We are pleased to be part of that process and stand ready to support efforts that will deliver a licensing regime fit for the 21st century.”

“This is a vital opportunity to reduce unnecessary burdens, improve transparency, and help unleash the full potential of the night time economy as a driver of economic recovery, social cohesion and cultural vibrancy across the UK.”

FORMAL CONSULTATION

The removal of newspaper advertising requirements represents a direct cost saving, with research showing average advertising costs of £332 per application across 250 surveyed invoices, with some newspapers charging significantly above this average.

The reforms require varying degrees of consultation and regulatory change. Some measures, such as the newspaper advertising removal and TEN increases, could be implemented relatively quickly through secondary legislation amendments.

The government is expected to begin formal consultation processes on the various recommendations in the coming months, with implementation timelines varying according to the complexity of each measure.

The Importance Of Role Models When Recruiting Disabled People

By Lara Davis, Director of Communications, Marketing and Digital, Business Disability Forum

FEWER THAN A FIFTH OF DISABLED EMPLOYEES HAVE A ROLE MODEL IN THE WORKFORCE

A recent study by a major hotel group revealed that 74 per cent of people with learning disabilities would be more confident applying for jobs if they saw others like them in similar roles. Yet only 16 per cent of those currently employed report having a role model with a similar disability. This absence of visibility perpetuates a cycle of underrepresentation and discouragement.

Hospitality is perfectly positioned to lead the kind of change Business Disability Forum’s (BDF) Changing the image of disability campaign is advocating. It’s one of the few industries where human interaction is not just a feature—it’s the product; both for the workforce and for consumers.

However, the proportion of adults with a learning disability in paid employment has decreased over time, from six per cent in 2014/15 to a low of 4.8 per cent in 2021/22.

There is also the wider issue of the underrepresentation of disabled people in general in the workplace, with people with less visible disabilities, such as mental health conditions, autism and learning disabilities, being the least likely to be in employment.

Reasons for this are varied but employers often report a lack of understanding about how to make adjustments, or concerns about role suitability. The hospitality industry has an important part to play to correct this employment gap and the misconceptions around employing disabled

people.

Inclusive recruitment practices include making it as easy as possible for disabled applicants to apply for a role and offering adjustments at every stage for any candidate who needs them. It is also valuable to discuss the importance of disability inclusion and diverse workforces in a positive and open manner.

This is where BDF’s Changing the image of disability campaign plays a vital role. The aim is to challenge and improve the way disability is portrayed in every aspect of life.

As part of the campaign, we worked with employers and disabled people to create an image bank of hundreds of authentic images for our members as well as a free image collection for media. There is also free guidance for everyone on taking and using disability imagery.

The campaign has been well received by employers who have found it difficult to find authentic images to use in their recruitment campaigns and communications.

A recent survey among users of our image bank found that images depicting disability in the workplace were the most readily used.

Jane Grammar, Diversity and Inclusion Manager at Whitbread, one of BDF’s members, said: “If employers are truly committed to attracting and retaining disabled talent, authentic representation in workplace imagery is essential.

Statements of intent around diversity and inclusion are important — but they’re not enough on their own. People need to see themselves reflected in the culture of an organisation to believe they genuinely belong there.”

Why disabled people must be seen in workplace images is nicely summed up by a model featured in our image bank:

“Whether it’s a visible disability or an invisible disability, letting people know you’re not alone is vital. Seeing yourself represented in the wider population means you can think ‘I matter, I exist, I'm here and I'm here to be seen’.”

This is a sentiment echoed by disabled people who have taken part in our campaign, especially when it comes to advertising and the media. Disabled people want to be authentically represented. If not, disabled people are left alienated and businesses miss out on valuable customers and employees.

As the model continued: “It's hugely beneficial for companies to use authentic images and imagery in general. …I will trust them a little more if I know it's not just a banner they put on the side of their building, or a

WHETHER YOUR ORGANISATION IS BUYING STOCK IMAGES FROM A COMMERCIAL IMAGE BANK OR CREATING IMAGES, HERE ARE SOME TIPS TO HELP YOU CHOOSE IMAGERY FOR YOUR RECRUITMENT CAMPAIGNS

• Make sure disabled people are represented in your imagery. It is not only non-disabled people who want to go to a restaurant or stay in a hotel.

• Show a broad range of disabilities, not only those that are more visible. Read our free guidance for advice on how to do this and see the images accompanying this story.

• Avoid making the person’s disability the main subject of the image.

• And lastly, disabled people do not want to be pitied or patronised. Use pictures that present a positive and realistic image of disability. So, the next time you walk into a hotel or restaurant, ask yourself: who’s missing from this picture? Because until everyone is welcome at the table, hospitality isn’t truly hospitable.

Go to Business Disability Forum’s ‘Changing the image of disability’ campaign page to find out more about the image bank and our free guidance and top tips.

You can also find free resources on inclusive recruitment on our website

Cheers to 25 Years! Arkell’s Celebrates John Honeyman’s Milestone at the Swiss Chalet

Arkell’s Brewery raised a glass to one of its most dedicated and much-loved licensees, John Honeyman, who this week celebrates 25 years at the helm of The Swiss Chalet pub in Gorse Hill, Swindon. John’s career in the pub trade began in 1992 at The Liden, just a stone’s throw from where he lived at the time.

After running The Liden and also taking on relief work across the Arkell’s pub estate, John briefly left the industry for a role in sales, but it didn’t take long before he realised how much he missed pub life.

“I asked the Tied Trade Director back then, to let me know if anything came up,” John recalls.

“Then Margaret Leech got in touch and said I’d be a great fit for the Swiss Chalet, a fantastic community pub. She was right. I haven’t looked back since.”

Over the past quarter-century, John has maintained a true hub for the local community. He and his customers have raised over £200,000 for charities through countless fundraising events. And the community spirit continues; the pub is home to the

Swindon Youth Darts League, with six dartboards buzzing with activity every Monday night.

“I absolutely love it here. I never want to retire,” John says.

“My target was always to reach 25 years and I’m so proud to have done that. You wouldn’t believe I was the quiet kid at school because I took to running pubs like a duck to water. This is more than a job, it’s my life.”

Reflecting on changes in the trade, John explained how customer habits may have evolved, but his love for the pub and its people hasn’t wavered.

“The community keeps me going. I’m really proud of the Swiss Chalet and everything we’ve achieved together.”

James Arkell, Chairman of Arkell’s Brewery, added: “Isn’t it wonderful that we can celebrate 25 years of a landlord like John? It’s people like John who bring a pub to life.

It hasn’t got any easier for landlords in recent years, and with so many changes in the trade, to see John still loving it after all this time really deserves celebration. 25 years is a real landmark.

poster, as a tick box exercise.”

Slow Start To July But Cider Shines

Drinks sales in Britain’s On Premise fell below last year’s levels in the first week of July, despite support from warm weather and major events, CGA by NIQ’s latest Daily Drinks Tracker shows.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to Saturday 5th July were 4% behind the same period in 2024. It means trading has been negative in four of the five weeks since early June.

Sales on Sunday 29th June were down by 25% year-on-year, reflecting tough comparatives with the same Sunday in 2024, when England’s dramatic 2-1 win over Slovakia in the Euros drove high footfall.

However, trading rebounded sharply on Monday 30 June, with sales up 35%, and remained positive through to Friday 4th July, supported by continued good weather and the second Test match at Lord’s.

Saturday 5 July saw another drop of 21%, with no major sporting fixture to match last year’s England vs Switzerland Euro quarter-final. Cider and soft drinks comfortably outperformed the market as a whole, with year-on-year growth of 7% each. Beer was 5% behind last year, while wine and spirits saw steeper declines of 7% and 12%—a third consecutive double-digit drop.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “The boost of last summer’s Euros makes year-on-year comparisons difficult, but the bright weather of early July clearly gave pubs, bars and suppliers a big boost. It’s particularly encouraging for cider brands, which tend to peak in line with the temperatures. Soft drinks are also strong as we move into the crucial school holidays season. Real-terms growth will be hard-earned this Summer, but there continue to be plenty of opportunities amid the challenges”

Croeso Pubs “Bowled Over” To Be Adding The Cricketers

Croeso Pubs Ltd, the Cardiff-based pub chain which already runs eight venues, is taking over the lease of The Cricketers in

The acquisition of The Cricketers means that Croeso Pubs now runs nine venues in and around Cardiff, Penarth and Mermaid Quay. The Cricketers was run by the previous owners since 2010, but now the lease has been sold to Croeso Pubs, who will reopen it in a few weeks after carrying out £250,000 worth of improvements. Croeso Pubs area director, Michael Haygarth, said of the acquisition: “We are thrilled to be adding The Cricketers to our everincreasing list of venues. It is a pub that is synonymous with the west of Cardiff and attracts tourists, walkers and locals alike and so we want to offer something for everyone.

To Its Pub Portfolio

“It is a great location in a stunning Edwardian townhouse just a stone’s throw away from Llandaff Fields and Sophia Gardens and we can’t wait to welcome clients, old and new, to try out our special Croeso atmosphere when they visit.”

Jamie Newman, Executive Chef at Croeso Pubs, has been working with the team on the menu for the new-look Cricketers. He said: “This pub is well known for its hearty meals and its warm welcome and we plan to build on that with our new menu.

At Croeso Pubs, we celebrate all things Welsh with our produce and dishes, and so have been working hard with our suppliers such as the Rib & Oyster from Kilgetty and Sullivan’s green grocers in Cardiff, to create dishes that reflect the venue and appeal to our customers at a reasonable price.”

Pontcanna.

Commercial Leases: What The Government’s Ban

On Upward-Only Rent Reviews Could Mean For You

Article by Abdi Ebrahimi, Commercial Property Development Partner at law firm Harper James

The Government has announced plans to ban upward-only rent reviews in commercial leases – a move that’s been especially welcomed by the hospitality sector, where businesses have long struggled under rigid lease terms and escalating rents. But what does this proposed change mean for tenants already in leases, or those negotiating new ones?

Whether you're a growing business looking for your next premises or already tied into a long-term lease, it’s important to understand the implications of these changes, the risks that remain, and what you can do to protect your business.

WHAT ARE UPWARD-ONLY RENT REVIEWS?

Upward-only rent reviews mean that, at agreed review dates (often every 3 to 5 years), the rent can only stay the same or increase – even if market rents have fallen.

These clauses have traditionally favoured landlords, providing certainty over income. But for tenants, particularly in sectors like hospitality and retail, where margins are tight and trading conditions unpredictable, they can create a long-term financial burden.

WHAT’S CHANGING?

While we’re still awaiting detailed legislation, the Government has confirmed its intention to ban upward-only rent reviews for new commercial leases. This means that rent reviews will need to be more flexible, potentially allowing for market-adjusted increases or decreases.

The keyword here is new. If you already have an upward-only rent review clause in your lease, this change won’t apply retrospectively unless specifically legislated.

What does this mean for:

Existing leaseholders

If you’re already signed into a lease with upward-only rent reviews, unfortunately, this change won’t impact your current agreement unless renegotiated. You’ll still be tied to the review mechanism already in place.

That said, this announcement could strengthen your negotiating hand if you're seeking a lease variation or extension, especially if your landlord is looking to retain you as a tenant in a challenging market.

TENANTS NEGOTIATING A NEW LEASE

If you're taking on a new lease, now is the time to push for more tenant-friendly rent review clauses – ideally based on open market rent or RPI (Retail Price Index) increases with caps and collars. Even once the ban is in force, it’s important not to assume landlords will remove all upward-only mechanisms automatically. Clauses can still be framed to benefit landlords in practice.

Early legal advice can help you secure fairer, more flexible terms, potentially saving you significant sums over the lease term.

Original Tenant Liability: No longer automatic, but still risky

The Government has also reaffirmed that “original tenant liability” –where the first tenant remains liable for lease obligations even after assigning the lease to someone else – is no longer automatically included in new leases.

However, landlords can (and often do) insist on alternative protections such as:

• Personal guarantees from directors

• Rent deposits

• Authorised Guarantee Agreements (AGAs) – which reinstate liability if the

incoming tenant defaults

So while “original tenant liability” may not be named, tenants should be cautious. Taking on or assigning a lease can still expose your business (or you personally) to future liabilities unless these are carefully negotiated and limited.

Pitfalls to watch out for when taking on a lease

Leases are long-term commitments with financial and legal implications that can trip up even the most experienced business owner. Common pitfalls include:

• Ignoring break clauses: Missing the fine print on how and when you can exit a lease can leave you stuck for years.

• Failing to cap service charges: Open-ended service charges can result in unexpected annual costs.

• Underestimating repairing obligations: “Full repairing” leases can leave tenants responsible for major structural repairs, even in older buildings.

• Not documenting incentives properly: If your landlord offers a rent-free period or contribution to fit-out, make sure it's in writing.

• Assuming liabilities end with an assignment: Even after leaving the premises, you could be on the hook for rent if the incoming tenant defaults – unless your legal team has negotiated otherwise.

FINAL THOUGHTS

These proposed changes are a step in the right direction for tenants, particularly in sectors hit hardest by high overheads. But don’t rely on legal reforms alone. The fine print still matters, and landlords will look for other ways to protect their income.

Getting specialist legal advice before you sign can help you avoid hidden liabilities, improve your negotiating position, and ultimately save your business money.

If you're considering a new lease or need help reviewing your current terms, our team of commercial property lawyers can support you with clear, practical advice tailored to your business.

Hotel Group Funds Play House Restoration For Nursery School

A Lake District primary school has a newly renovated outdoor play house for its nursery children, thanks to a local hotel group’s offer to cover the cost of repairs.

The Wendy house restoration project was initiated by the nursery at St Martin and St Mary primary school in Windermere. The wooden play house in the nursery playground was no longer usable after 17 years and the school was looking for help in getting it restored to its former

The team at the Sam’s Club charity at English Lakes Hotels Resorts & Venues heard about the project and stepped in to help with a donation of £840 to cover the school’s costs.

Local parent Sam Bell, who owns Yew Tree Joinery, undertook the mainte-

nance and repair work along with his apprentice Connor. Repairs included waterproofing the leaking roof, installing new woodwork, replacing rotten window boxes and repainting the play house exterior.

Annabel Berry from English Lakes Hotels Resorts & Venues explains: “This has been a lovely project for us to get involved in through our Sam’s Club charity. When the school told us about their project to restore this beautiful play house, we were keen to help and make it all happen as quickly as possible so the children could play in it once again.”

The Sam’s Club charity supports local charities and good causes. The hotel group’s mascot Sam the Dog was invited to the school on a special visit to see the nursery pupils and the refurbished play house.

PCA Launches Consultation On Arbitration Process

The Pubs Code Adjudicator (PCA) is calling on the pub industry to respond to a new consultation it has launched on the rules for handling Pubs Code disputes.

The consultation has been launched with the aim of understanding whether there is a need to create a simpler and more accessible set of rules for Pubs Code arbitrations which might improve tied tenants’ access to dispute resolution and the exercise of their rights under the Pubs Code.

Currently, any disputes must follow the Chartered Institute of Arbitrators (Ciarb) Arbitration Rules. The PCA is considering whether new rules, suited to the tied model and Pubs Code specifically, might simplify the process for tenants, who are often unrepresented, and potentially improve its efficiency and cost effectiveness for all parties.

Tied tenants, pub companies regulated by the Pubs Code, industry bodies and other interested parties are invited to share their views and experiences of how arbitrations are currently handled.

Fiona Dickie, Pubs Code Adjudicator, commented: “The number of arbitrations that are referred to the PCA is relatively low. This might indicate good levels of compliance by the pub companies, but I recognise that the complexity of the arbitration process may deter tied tenants from exercising their rights.”

“It is critical that for the Pubs Code to be effective, the arbitration process should be accessible and efficient for all concerned. The PCA is considering whether to introduce bespoke arbitration rules for use in Pubs Code arbitrations and the consultation is an opportunity for the everyone involved in the industry to feed into our thinking.”

King, Marston’s, Punch Pubs, Star Pubs, and Stonegate.

Under the Pubs Code, if a tied tenant feels their pub company has breached the Code, they can refer the issue to the PCA for arbitration. Since March 2023, the PCA has dealt with fewer than 20 arbitration dispute cases every year, the majority of which relate to the Market Rent Only (MRO) process. For the last full year (April 2024 –March 2025), there were 10 referrals.

As well as MRO, Pubs Code rights, which the tenant can bring to arbitration if they think their pub company hasn’t complied, include the right to be provided with an accurate record of the condition of the pub before taking the tenancy, timely notes of meetings with their Business Development Manager, price matching their premises insurance, and receiving a reasonable profit and loss projection when negotiating rent.

Following the consultation, the PCA will use the responses to inform its next steps. If the need for bespoke rules for Pubs Code arbitrations is agreed, the PCA will work with partners to develop these and it is anticipated a second consultation will be run to give the industry the opportunity to input into how the rules are shaped.

The consultation will run for 12 weeks, closing on 23 October 2025 (23.59pm). To respond to the consultation, visit https://www.smartsurvey.co.uk/s/PCAbespokearb/.

For more information on the Pubs Code Adjudicator, please visit their website at pubscodeadjudicator.org.uk.

Six pub companies in England and Wales are regulated by the Pubs Code – Admiral, Greene

Weekend of Sport Drives Major Uplift in On Trade Sales

New data from The Oxford Partnership’s Market Watch data reveals that the UK On Trade enjoyed a significant sales surge over the recent weekend, fuelled by a packed schedule of major sporting events. From Friday through Sunday, venues across the country recorded notable uplifts in footfall and drink sales, culminating in a 14.3% increase in pint sales on Sunday alone compared to the previous weekend.

Saturday brought early momentum, with the Rugby Lions’ test match and the England vs. India cricket test combining to keep fans in venues for longer. Draught Beer and Cider volumes rose by 8.3% compared to the previous Saturday, particularly in community and drink-led venues where dwell time and premium spend spiked.

Unsurprisingly, the real standout came on Sunday. With the England Lionesses clinching an historic 2nd European Championship title, fans gathered in record numbers to celebrate. The day’s sporting line-up –including the Belgian Grand Prix and darts sensation Luke Littler’s dramatic win – helped drive pint sales up by 14.3%, making it the strongest day of the weekend.

The Oxford Partnership estimates that the weekend drove an additional 1.33 million pints served across the

UK, reinforcing the commercial importance of event-led trading. Category-level insights reveal a growing consumer shift towards premium options. World Lager led the charge with a 19.9% uplift on Sunday, closely followed by World 4% Lager (+15.6%).

Flavoured Cider saw a remarkable 28.1% surge, pointing to broadening appeal among younger and more diverse audiences. Craft Ale jumped 17.8%, while Ale and Stout recorded steady double-digit growth.

Alison Jordan, CEO of The Oxford Partnership, said: “This weekend’s performance is a compelling demonstration of how national sporting moments translate into real value for the trade.

The energy generated by the Lionesses, combined with the rise of new fan favourites like darts, shows how the cultural sporting landscape is evolving. Pubs remain the heart of these celebrations, offering shared spaces where people want to come together.”

With the nature of sport and its audiences shifting, venues and brands have a clear opportunity: embrace broader sporting schedules, cater to premium preferences, and create inclusive spaces that reflect the changing face of fan culture.

CrowdedHouse Announces Launch Date for Summer 2025

Leeds’ most anticipated new venue, CrowdedHouse, will open its doors on Thursday 31 July. Located in Trinity Leeds’ top spot, CrowdedHouse boasts multiple levels, rooms and an impressive terrace space.

Founder and owner John Quinlan said: “A sense of pride really characterises the launch of CrowdedHouse for me. It’s a true cultural moment for Leeds – a flexible venue that works with you and whatever you need. From coffee to cocktails, we’re here to offer you a haven above the noise of the city.

“CrowdedHouse will offer the very best of Leeds right in the heart of the city, enjoying dedicated dining spaces across floors five and six with unrivalled views from the terrace, and accompanied by live music as a regular feature. Sundays bring a rich offering of traditional roasts paired with a relaxed atmosphere to recharge for the week ahead.

“Leeds has a strong independent spirit, and no shortage of creativity – but it’s craving a venue to celebrate that. So, whether it’s a meeting, a quiet couple of hours to yourself or a catch up with old friends, CrowdedHouse moves with you through the day.”

CrowdedHouse has appointed double AA rosette winner Simon Jewitt as Head Chef. His menu will feature produce sourced from regional suppliers, championing Yorkshire provenance.”

Speaking ahead of the opening, Simon commented: “This menu has been an opportunity to really shout about what makes our region so special. Wherever possible, we’ve found suppliers who are closeto-home. Not only does this mean we’re serving the freshest produce, but it means we can shine a light on the region as a focal point for people who really know and love good food.”

Steven Foster, Centre Director from Trinity, Leeds, adds: “We’re incredibly excited to welcome CrowdedHouse at Trinity Leeds and work alongside the team as they welcome their first customers. This dynamic new venue will bring something truly special to the city – combining great food, vibrant atmosphere, and unbeatable views from the rooftop terrace.

CrowdedHouse truly celebrates its authentic Yorkshire roots and passion and this new venture is the perfect destination to enjoy the best Leeds has to offer.”

John Quinlan, founder and owner of CrowdedHouse.

Cutting Out the Middleman: Why Hospitality Brands Need to Own Their Digital Channels

By Simi Olaleye, Business Development Manager of Tasty African Food

In an era where nearly every meal, table, or takeaway can be ordered with a swipe, it’s easy to forget who really owns the customer: the platform or the brand?

For many hospitality operators, third-party delivery and booking platforms have become the default. They offer scale, convenience, and exposure - but at a cost. And that cost is no longer just the 30% commission on each order. It’s the erosion of direct customer relationships, control over brand experience, and long-term profit margins.

As digital behaviours evolve, it’s time for more food and drink businesses to take back control. Owning your own app isn’t just about tech - it’s about autonomy, insight, and future-proofing your business.

THE PROBLEM WITH PLATFORM DEPENDENCY

The convenience of third-party platforms comes with strings attached. When customers order through aggregators or book tables through major apps, restaurants and bars get little to no data. You don’t know who your most loyal customer is. You can’t re-market to them. You can’t tailor their experience beyond what the app allows. Worse, they become that platform’s customer - not yours. There’s also the pricing dilemma. Commissions from delivery and reservation apps are notoriously high, eating into already tight margins. This forces many operators to raise prices on those platforms - which can alienate customers and create confusion over value. Even for premium venues, this creates a perception of reduced control or consistency.

So what’s the alternative?

OWNING THE EXPERIENCE: THE CASE FOR BRANDED APPS

Having your own branded app may seem like a luxury reserved for chains or tech-savvy startups. But in reality, it's becoming a strategic necessity - and increasingly accessible.

Whether you're a fast-casual group, a boutique hotel, or a high-end restaurant brand, your own app gives you:

• Customer data and insight: You know who’s ordering, what they like, when they visit, and how often.

• Direct marketing power: Push notifications, email integrations, and in-app promotions allow for targeted, real-time engagement.

• Brand consistency: Control the UX, visual design, tone of voice, and loyalty mechanics.

• Improved margins: No commission fees, more room for profit - or value-led pricing for your customers.

• Customer retention: Build loyalty schemes that work for your brand, not ones dictated by an aggregator’s rules.

THINK BEYOND DELIVERY

It’s important to think of an app not just as a delivery tool, but as a digital hub for the brand. Some operators use apps for:

• Click & collect orders

• Table bookings or pre-pay experiences

• Loyalty programmes with personalised rewards

• Event RSVPs or private dining inquiries

• Exclusive menus, pre-orders, or chef’s table drops

For food groups, multi-site operators, or niche concepts with a strong identity, an app becomes a key part of the brand’s ecosystem - an extension of the dining experience, not just a digital transaction.

CASE IN POINT: LEARNING FROM DTC PIONEERS

The success of direct-to-consumer (DTC) brands in other industries - fashion, fitness, beauty - has largely been driven by ownership of customer relationships. They build platforms that allow for direct communication, community-building, and personalised selling. Hospitality has lagged slightly behind in this respect, but that’s beginning to change.

Some of the most agile independent operators are now experimenting with branded apps, QR-based loyalty schemes, and gamified experiences - from coffee cards to cocktail passports. The barrier to entry is lower than ever thanks to no-code and low-code platforms, app-as-a-service providers, and embedded payment tools.

The real opportunity lies in thinking of the app not as an order form, but as a stage - one where you can tell your brand story, reward loyalty, and shape behaviour over time. Tasty African Food recently launched its own branded app, empowering customers to order directly, earn rewards, and connect with the brand on their own terms - a move that reflects the growing shift toward digital independence in hospitality.

OVERCOMING THE CHALLENGES

There are, of course, valid concerns. Development costs, user adoption, maintenance, and integration with POS or CRM systems can seem daunting. But many of these are now surmountable:

• Shared infrastructure: Some providers offer white-label templates tailored to hospitality.

• Incentivised onboarding: Offer a free item, early access, or members-only discounts for first-time app users.

• Smart marketing: Use social, in-venue signage, and staff incentives to drive downloads.

• Data-led iteration: The real value comes after launch - when you start learning, refining, and adapting based on user behaviour.

The initial hurdle is worth the long-term gain. A restaurant or bar that owns its digital journey is better equipped to weather platform policy changes, shifting consumer habits, and economic shocks.

LOOKING AHEAD: AUTONOMY IS THE ADVANTAGE

The hospitality industry is at an inflection point. With rising costs, shifting expectations, and digital-savvy diners, the power balance is changing. Operators who embrace direct channels will have an edge - not just in profit, but in brand equity.

Owning an app isn’t about competing with Deliveroo or OpenTable. It’s about reclaiming your space in the digital dining room. It’s about building community, delivering value, and future-proofing your business one tap at a time.

Because in a world where customer loyalty is earned - not assumed - ownership is everything.

Offering More Than A Meal Unlocks Opportunities For Operators

New research reveals how hospitality operators can attract and retain guests by elevating their offering beyond just food and drink, as 74% of consumers say they would visit a venue that provides an elevated experience.

The new GO Technology report, from hospitality tech provider Zonal, in partnership with CGA by NIQ, shows the opportunity for operators to boost bookings, inspire recommendations, drive repeat visits, build loyalty, and generate more spend, by offering their guests dining and drinking experiences beyond the ordinary.

In terms of the types of experiences that consumers would visit a venue for, the insight shows that guests can be motivated to spend more on interactive and engaging activities.

OF THESE, THE MOST POPULAR ARE:

• Tasting menus (31%)

• Games (25%)

• Bottomless brunches (24%)

• A surprise from the venue (24%)

• Well-curated atmosphere (23%)

Others pointed to attentive staff who remember them (19%), exclusive or limited-edition food (19%), personalised visits (14%), drinks masterclasses (13%), and cookery classes (12%), all of which reveals a strong consumer appetite for food-led experiences.

In fact, nearly half (49%) of diners prefer full-service restaurants when seeking something extra special.

This demand is driven by a desire to try new experiences (42%), enjoy a personal treat (38%), take part in engaging group activities (38%), and create lasting memories (31%).

Consumers’ interest in elevated experiences also extends to highertempo venues, such as bars (33%), drink-led pubs (23%), and nightclubs (13%) – demonstrating an opportunity for those venues to potentially attract new customers by taking inspiration from full-service restaurants and offering something more.

Tim Chapman, Chief Commercial Officer, Zonal, comments: “This new research makes it clear that offering consumers an experience that goes beyond just a meal will boost bookings, drive personal recommendations, increase return visits, and build loyalty. It is, therefore, key to success.

“While there are many and varied ways of delivering such experiences, this insight shows that food still leads the way. Tasting menus, bottomless brunches, exclusive or limited-edition menu items, and cooking or drinks masterclasses all make the top 10. However, other popular ideas include attentive service and atmosphere showing that getting the fundamentals of hospitality right remains vital.”

Karl Chessell, CGA Business Unit Director – Hospitality Operators and Food, EMEA adds: “Patchy consumer confidence and rising costs have made for a tough first half of 2025 in hospitality, but it remains a vital and much-loved part of consumers’ lives. In this challenging environment, elevating people’s experiences out of the ordinary is one of the best ways to loosen their spending and keep them coming back. Identifying the best ways to help them celebrate, enjoy treats and create memories in extra-special ways will be a major competitive advantage in the months and years ahead.”

Strong Hotel Demand In June Fails To Offset Rising Staff Costs

Demand for hotels increased in June with people still wanting to travel this summer, but this was not enough to offset increasing staff costs as profits fall, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels rose from 82.7% to 83% in June year-on-year, and from 86.4% to 88.1% in London, close to a record June figure of 90% in 2019. However, gross operating profits still dropped from 50.9% in June 2024 to 47.8% in June 2025 in London and from 44.7% to 42.1% in the UK.

Average daily rates (ADR) of occupied rooms in London was down from £270.96 to £252.10 in June year-on-year, and decreased from £174.56 to £166.67 in the UK.

Chris Tate, partner and head of hotels at RSM UK, comments: “It was a great start to the summer for hoteliers, with an encouraging rise in demand and strong occupancy levels in June. But as cost pressures continue to bite, it’s now even more important that hoteliers are able to sustain this demand.” “Despite selling more rooms, rates are going in the opposite direction, as operators lower their prices to stimulate and capture demand. The good news is that consumers still want to travel and book their hotel stays, but they have greater price constraints, which is dampening room rates.”

also having to increase staff numbers to meet higher demand in the summer months – a double whammy for the sector.

“While we expect strong demand to continue into July, as consumers prioritise taking trips away, there are clear pain points in the sector. Hoteliers will be looking to the government for initiatives that further boost hotel spend, including reinstating tax-free shopping for overseas visitors. By doing so, this could encourage more international travellers to come to the UK, benefitting not only the hotel sector, but wider hospitality and retail spend too.”

Thomas Pugh, economist at RSM UK, said: “After contracting in April and May due to the double whammy of tax and tariffs, strong hotel occupancy in June is another signal that the economy started to rebound at the end of the quarter. Even so, the economy will have done little more that stagnate in Q2.

“Looking ahead, the outlook for consumer spending growth is less rosy than it has been in the first half of the year. Inflation has risen to 3.6% and will rise further over the summer, mainly driven by tax rises, higher utility bills and now more expensive petrol. That will eat into consumers’ disposable income. At the same time, the labour market is clearly cooling which will weigh on wage growth and employment over the rest of the year.

Total hotel payroll (per available room) has grown in London from £65.53 to £68.58 in June year-on-year and £48.07 to £50.34 in the UK.

Chris Tate added: “Hoteliers are not only having to compensate for a rise in employee costs, but they are

“However, the outlook is far from dismal. Despite rising inflation and slower wage growth, real incomes will still rise at a reasonable pace this year. Household balance sheets are considerably stronger than they have been previously, and lower interest rates will continue to help. What’s more, there are good signs that the worst of the labour market pain and tariff uncertainty is already behind us.”

Proper Pubs And Carling Join Forces To Back Local Foodbanks

Proper Pubs, is partnering with Carling to donate 5p of every pint of Carling sold across its estate throughout August to local foodbanks across the UK.

The initiative is part of Proper Pubs’ wider ‘Heroes of Hunger’ campaign which launched in September 2024 with its ‘FoodFest’ activation. To coincide with National Foodbank Day on 6th September, pubs were encouraged to host fundraising events, such as a family fun days, to collect as much food as possible.

As a result of the fantastic efforts from operators across the country, Proper Pubs successfully donated enough food to feed 1,300 people for a week.

Mark Brooke, Managing Director at Proper Pubs, commented: “Supporting community initiatives such as local foodbanks is at the heart of everything we do here at Proper Pubs, especially in light of

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the current challenges affecting many people across the UK right now. I’m delighted that we have been able to continue the momentum of our ‘Heroes of Hunger’ campaign with this fantastic partnership and I look forward to being able to continue supporting individuals and families up and down the country with this latest activation.”

Lee Willett, Carling Brand Director at Molson Coors Beverage Company, added: “This initiative with Proper Pubs will help many individuals and families who rely on vital foodbank services. At the heart of the Carling brand is a belief in bringing people together – a value we’ve celebrated through helping local communities and the people who make a difference within them. Pubs are a powerful force for good in their communities, and this campaign is a fantastic example of that spirit in action.”

Environmental Health Body Advise Public To Be Vigilant Amid Rise In Cases Of Foodborne Illness

The Chartered Institute of Environmental Health (CIEH) has advised the public to be vigilant as new figures show infections from a type of bacteria that can cause severe stomach upsets rose by 26% in England last year.

The latest annual data released by the UK Health Security Agency (UKHSA) showed the significant rise in illness from Shiga toxin-producing E. coli (STEC) in 2024.

STEC are bacteria that can cause gastroenteritis, with symptoms ranging from diarrhoea and stomach cramps, to vomiting and dehydration. In severe cases it can lead to a serious life-threatening kidney condition.

The highest incidence of STEC cases in 2024 was in children aged 1 to 4 years, which may be explained by a combination of factors such as less time to build immunity to infection, less developed hygiene practices and potential exposure to risk factors such as contact with farm animals, particularly at petting farms. Travel-related cases also increased significantly by 60.5% from 114 in 2023 to 183 in 2024.

It is believed the increase in infections was partly driven by a June 2024 outbreak linked to contaminated salad leaves.

Meanwhile, an outbreak of listeria in the Republic of Ireland has this month seen a recall of ready meals which were linked to one death and nine listeriosis cases, while a number of spinach and mixed leaves products have been recalled in Northern Ireland as a precaution.

Environmental Health Officers perform a critical role in keeping people in their communities safe and well from foodborne illnesses, by ensuring food establishments are meeting the required standards of cleanliness and that the food they serve is safe to eat.

As the summer holidays get into full swing, CIEH is offering advice to people to take the appropriate precautions to keep themselves and their family safe from bacterial illnesses.

Professor Chris Elliott, CIEH Honorary Vice President and food safety

expert, said:

“The rise in STEC cases outlined in these latest figures is extremely concerning but does follow a worrying pattern, as cases have doubled in England over the past decade and this mirrors other foodborne illness levels such as Salmonella and Listeria.

“The prevalence of these bacterial illnesses, as well as Cryptosporidiosis cases linked to farms in England and Wales, highlight the importance of people taking steps to prevent infection, especially as they get out and about this summer.

“EHOs play a key role in working with food businesses to ensure they are meeting their legal obligations in terms of hygiene and food safety. We would urge the public to check the Food Hygiene Rating Scheme rating for premises before they eat out to give them assurance that the venue they are attending is meeting these obligations and that the food is safe to eat.

“CIEH is continuing its calls for the mandatory display of these ratings in England, in line with Wales and Northern Ireland, to drive up hygiene standards and increase compliance with food hygiene law (read more here).

“Washing hands with soap and warm water, particularly before and after preparing food and when visiting farms with your children this summer, remains an effective step that people can easily do to help prevent catching or spreading illnesses.

“Barbecues are a great way to enjoy the good weather and spend time with friends and family, but warm weather and outdoor cooking can be the perfect conditions for bacteria to grow. Make sure the grill you use is clean before use, ensure the barbecue is hot enough to cook food thoroughly and that you wash your hands and utensils before and after use.

“More tips on barbecue food safety can be found here: https://www.food.gov.uk/safety-hygiene/bbq-food-safety.”

The surge in cases of infections also highlights the importance of businesses ensuring they and their staff have completed accredited food safety training.

CIEH, as trusted experts in the field, offer food safety training that supports every stage of the food supply chain - from farm to fork. Designed to meet the needs of both businesses and individual learners, CIEH’s courses cover everything from entry-level food hygiene to advanced Level 3 training in catering, manufacturing and farm and pack house workers.

Delivered online or in the workplace, CIEH’s flexible approach ensures minimal disruption while helping organisations stay compliant, reduce risk and build safer environments.

More details can be found here: www.cieh.org/training-and-courses/

Ten Chefs In The Running For Leading UK Culinary Title

The wait is over as the finalists for the Craft Guild of Chefs National Chef of the Year 2025 have been revealed, marking a key moment in the UK’s most prestigious culinary competition.

THIS YEAR’S FINALISTS ARE:-

• Callum Leslie, The Black Swan at Oldstead

• Carl Cleghorn, Tyme by Carl Cleghorn

• Cleverson Cordeiro, Frog by Adam Handling

• Craig Edgell, Buoy and Oyster

• Danny Young, The Torridon

• Jaden Dunn, Northwick Estate – Upton Wold

• Jethro Lawrence, Apetito

• Katie Morgan, Le Manoir aux Quat’Saisons

• Ruth Hansom-Rigby, Hansom Restaurant

• Shaurya Kapur, Rosewood

Two reserves have been announced as Sam Rust from Parc Le Breos and George Boarer from Etch by Steven Edwards.

Competition Director, David Mulcahy

Chair of judges, Matt Abé, Chef Patron at Bonheur by Matt Abé said: “This year’s line-up sees a 50-50 split of new faces and former finalists so I’m excited to see who takes that top spot. I’m proud that during my time as Chair of Judges, we’ve attracted talent from across the industry; from retail and the armed forces to independent restaurants, contract catering, and hospitality groups.”

“This competition is truly open to all, judged solely on the quality of the menus and dishes submitted. While we have ten outstanding finalists, I want to acknowledge the 30 incredibly talented chefs who didn’t make it through, many of whom missed out by just a few marks. You should all be immensely proud of what you’ve achieved.”

Competition director, David Mulcahy, added: “Firstly, I want to thank Matt who in his final year leading the panel has set an outstanding brief that has truly helped attract chefs to enter. Just to reach this stage, we’ve already had 20 judges involved in the process, with an exciting new line-up of judges planned for the final.”

“These ten finalists can now look forward to our mentor event, a two-day experience packed with inspiration and learning opportunities to support their growth before they step into the kitchens at the University of West London on 7th October.

I would also like to echo Matt’s words as it takes significant effort and commitment to enter such a prestigious competition and I’d encourage those that have not been successful this time, to go again and enter next year.”

The winning chef will not only take a place in culinary history by being crowned National Chef of the Year winner but thanks to the events sponsors a whole host of rewards are on offer including unique culinary experiences and development opportunities as well as incredible prizes.

This year’s winner will be unveiled

Government Signals Relief for Pub Industry

The Treasury has confirmed plans to introduce permanently lower business rates multipliers for pubs and other hospitality venues, delivering welcome news to an industry that has endured years of mounting financial pressure since the pandemic.

The announcement, which will form part of the Government’s Autumn Budget later this year, represents a significant shift in policy that could provide crucial relief to pub operators struggling under what industry leaders have described as an “unfair” taxation system.

The Treasury confirmed plans to introduce permanently lower multipliers for retail, hospitality and leisure (RHL) properties, including those on the high street, with the new approach taking into account recent property revaluations alongside current economic conditions.

The move comes as pub giant Greene King has issued an urgent plea to the government for help, highlighting the severity of challenges facing the sector.

Greene King CEO Nick Mackenzie has been particularly vocal in criticising the current system, arguing that business rates tax should be charged on profits, rather than on property.

The business rates system, which calculates bills by multiplying a property’s rateable value by a governmentset multiplier, has long been criticised as disproportionately penalising hospitality businesses. Unlike online retailers, pubs cannot easily relocate to lower-rated premises, making them particularly vulnerable to rate increases.

said

property tax payments were needed to drive investment and new jobs amid

rising pub closures across the UK. His calls for reform have been echoed throughout the industry, with operators arguing that the current system fails to reflect the economic realities facing traditional hospitality venues.

The Government’s new approach will consider revaluation outcomes as well as the wider economic and fiscal context when setting future multiplier rates. This represents a more nuanced approach than the current system’s rigid application of standard rates across different business types.

Crucially, the Treasury has indicated that the new RHL rates will not be subject to the existing £110,000 per business cash cap that currently limits relief, potentially offering more substantial support to larger operators.

The announcement has been cautiously welcomed by industry observers, though many stress that the detail will be crucial. The pub sector has endured multiple challenges since 2020, from pandemic closures to rising energy costs and changing consumer habits.

The scheme delays business rates increases for one year after certain property upgrades. But it only covers structural changes and requires the same tenant throughout the works and for a year after – a major barrier in a sector with frequent turnover, highlighting how current relief mechanisms often fail to address practical industry needs.

The Government plans to publish an interim report in the coming weeks that will outline the detailed proposals ahead of the Autumn Budget. This document is expected to provide clarity on the scale of reductions and implementation timeline.

Hull Community Pub Relaunches Following Over £260,000 Makeover

The Crows Nest on Douglas Road in Hull officially relaunched on Thursday 24th July following a significant investment of more than £260,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

The pub officially celebrated with an exciting evening of live entertainment – including a performance from local singer, Donna Atkinson – plenty of games and a complimentary prosecco reception.

Kiely Sharkett, operator of the Crows Nest, said: “I’ve loved every minute of my time at the Crows Nest so far and it’s been amazing watching the refurbishment come to life. The pub looks absolutely fantastic, and it

was a joy to reopen and show off its brand-new look to the community. We’ve already had great feedback from customers so overall I’d say the reopening was a huge success and I can’t wait for what the future holds.”

Once again, I’d like to thank Proper Pubs for all their support throughout this journey and I look forward to doing the team and the pub proud!”

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s been a pleasure having Kiely at the helm of The Crows Nest and we are delighted that the opening night was a great success! On behalf of myself and the Proper Pubs team, we’d like to thank Kiely for all her hard work and we wish her the very best for the future!”

Crackdown Unveiled In Plan To Back Small Businesses

Small businesses across the UK will benefit from the most comprehensive support package in a generation, as the government launches a bold new plan to give small businesses the tools to thrive and drive economic growth as part of its Plan for Change.

Small and medium sized firms employ 60% of the country’s workforce and generate £2.8 trillion in turnover, but are held back by late payments and not getting the financial backing they need within a wider system that hasn’t worked in their favour.

Now the government is set to unveil a significant package of reforms in a generation to tackle late payments, with plans to introduce the toughest laws on late payments in the G7.

The new laws are set to give stronger powers to the Small Business Commissioner to empower them to wield fines, worth potentially millions of pounds, against the biggest firms who persistently choose to pay their suppliers late.

The Small Business Commissioner will be given new powers to carry out spot checks and enforce a 30-day invoice verification period to speed up resolutions to disputes. The upcoming legislation will also introduce maximum payment terms of 60 days, reducing to 45 days, giving firms certainty they’ll be paid on time.

Audit committees, under the proposals, will also be legally required to scrutinise payment practices at board level, placing greater pressure on large firms to show they’re treating small suppliers fairly backed by mandatory interest charges for those who pay late.

These changes are also intended to save small businesses valuable time, freeing up hours currently spent chasing overdue invoices so they can focus on growing their business instead. Taken together, this will help ensure businesses are paid on time and end the scourge of late payments which costs the UK economy £11bn per year and closes down 38 UK businesses every day.

Small Business Minister Gareth Thomas said: “I want the UK to be the best place in the world to start a business, grow and succeed – and that’s why we’ve taken bold steps today.”

“Too many small firms go under each year because they aren’t paid on time – that is completely unacceptable.”

“I hear all too often about businesses who just don’t have the cash

needed to start up or grow. Today, we’ve announced measures as part of our Plan for Change to tackle all of those issues and beyond. This is the government listening to businesses, working with them, and delivering real change.”

Michael Kill, CEO of the Night Time Industries Association (NTIA) Said: “The Government’s commitment to tackling late payments through the toughest reforms in 25 years is a long overdue intervention and a critical step forward for the UK’s small businesses.

For the night time economy, home to thousands of SMEs in music, hospitality, and culture, late payments can be a matter of survival. We lose 38 businesses a day to this issue. That’s not just economic loss, it’s cultural erosion.”

“We welcome the new powers proposed for the Small Business Commissioner, mandatory interest charges for persistent late payers, and increased board-level accountability. These are bold steps, but the devil will be in the detail. Strong enforcement and clear, accessible mechanisms for SMEs will be vital to success.”

“But this action must be coupled with wider reforms around the regulatory framework, business rates, and broader economic policy. Only then will we begin to rebuild genuine confidence across the small business community.”

“These announcements show intent, but we now need to see that intent translate into real, tangible outcomes for businesses at the coalface.”

“Promises alone are no longer enough. This must drive meaningful change on the ground.”

Policy Chair of the Federation of Small Businesses (FSB), Tina McKenzie, said: “Making sure businesses are paid on time, that our high streets thrive, and creating conditions in which everyone can start and succeed in business are crucial priorities for small businesses, communities and the economy.

It’s very welcome that the Prime Minister has today made them his Government’s priorities.

“I’m pleased that FSB and the Government have been able to work in lockstep on the bold and ambitious measures needed to tackle the scourge of late payment through legislation, and other pro-growth, pro-

small business measures.”

“Today’s plan is an encouraging commitment from the Government to take the side of small businesses in the great growth challenge ahead.”

As part of the plan, the government is also tackling another major barrier for small businesses – access to finance. Despite the UK’s worldleading financial services sector, many small firms struggle to secure the funding they need to invest, expand, or even survive.

To address this, the Government is launching a new £4 billion wave of financial support aimed at boosting growth and supporting more small businesses to start up and grow.

This includes a £1bn boost for new businesses, with 69,000 Start-Up Loans and mentoring support to inspire the next generation of entrepreneurs and small business owners.

The Government is also going further by delivering a new £3 billion boost to the British Business Bank – raising the total guarantee to £5 billion – to help lenders offer more small business loans through the ‘ENABLE programme’.

Under the scheme, the BBB provides a government-backed guarantee to help lenders feel safer when lending to smaller or newer businesses, enabling them to offer better loan terms including with lower interest.

The government added: “Accelerating SME growth by just 1 percentage point per year, could deliver £320bn to the UK economy by 2030.”

“All of these measures announced today back small businesses to the hilt and build on action already taken by this government to create the conditions for businesses to thrive”:

• Slashing of red tape to boost the hospitality and arts sector through hospitality zones and licensing reforms following the Licensing Taskforce co-chaired with Nick Mackenzie, Greene King CEO

• High Street Rental Auctions to fill vacant high street premises

• A revamped Board of Trade to get more small firms exporting around the world

• The new Business Growth Service to ensure SMEs have access to key support

• We’ve set out that we intend to introduce

Nick Mackenzie

reduced

Death Of The Great British Summer Holiday Job?

There are 22,369 fewer unique postings for jobs in hospitality this year, compared to the same period in 2024, according to new data from the Recruitment and Employment Confederation (REC). Hospitality and tourism are sectors that provide hundreds of thousands of people with casual and temporary work during the busy summer months. This is particularly beneficial for students returning from university or college, and teenagers looking for their first job. The fall in vacancies puts at risk the skills and development provided by hospitality as a first job.

It comes at a time when demand for tourism in the UK is booming. Spend on day visits by tourists in England rose by 6% in 2024 to £48.4 billion, following a 15% year-on-year increase in 2023. In April this year, the latest monthly data available, Brits took 68.6m visits within the UK, up 10% year-on-year.

This drastic fall in hiring follows significant changes to employer NICs, most notably the lowering of the threshold announced in last year’s Budget, which have resulted in £3.4 billion additional annual cost for hospitality businesses. Since that announcement, 84,000 jobs have been lost in the sector. Allen Simpson, Chief Executive of UKHospitality, said: “This is the time when hospitality businesses would be frantically hiring staff for the busy summer months, when the sector expects to welcome families to their hotels, and serve millions of people with ice cream on the beach, fish and chips on the pier, and cold pints in the pub garden.

“I know from personal experience how important hospitality summer jobs are for getting young people experience of work, however hiring this year has fallen off dramatically, with 22,000 fewer jobs available compared to last year. It is sadly reflective of the impact we have seen from increased costs over the past nine months – less employment, less opportunity and less growth in the economy.

“Unless the Government acts, we could well be seeing the death of the great British summer job. That’s not good for the economy, for businesses, or for the people that need this flexible work during the summer.

“We need to see action at the Budget to reverse this damage. That starts with fixing NICs, lowering business rates and cutting VAT for hospitality businesses.”

Neil Carberry, REC Chief Executive, said: “Hospitality is one of the UK’s biggest entry points into work, but right now, we are shutting people out before they even get a foot in the door. A drop of over 22,000 job postings as we reach the height of the summer season is not just a staffing gap, it is a red flag for the wider economy. It puts recruiters, hospitality businesses and customers under massive pressure to make the most of the short-lived English summer.

“We cannot keep loading new costs onto employers if we want vibrant high streets, thriving pubs and strong local economies. The government needs to deliver an Autumn Budget that supports hiring, which means no tax timebombs, a rethink on business rates and recognising hospitality as a vital engine for national growth.”

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 welcoming 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

Greene King Invests Almost £42m During The First Half Of 2025

Greene King has invested almost £42m into 130 of its pubs and smokehouse restaurants in the first six months of the year.

Around £24m has been invested in 62 pubs in the Greene King managed estate, comprising Greene King pubs and Destination Brands, despite the challenging economic environment facing the pub sector.

Stand out projects include a £1.1m investment at the historic Railway pub by Liverpool Street station in London, which saw a full refurbishment to accommodate customers for all occasions from breakfast through to the night, for business meetings or to enjoy live TV sports; showing pubs are more than just a place to have a drink. Over the period, Greene King also invested in its second Farmhouse Kitchen site in the UK, Silkwood Park in Wakefield, bringing an elevated dining experience for customers.

The rollout of Hickory’s continues, with plans to open a total of 10 restaurants throughout 2025. This builds on the six new smokehouses which were opened throughout 2024.

Across Greene King Pub Partners – Greene King’s leased, tenanted and franchise division – almost £9m has been invested across 63 pubs – 18 of which are newly opened franchise sites. Notable franchise site refurbishments include

the Anchor in Walsworth and the Turf & Feather in Birchwood.

The beginning of 2025 also saw Pub Partners launch its franchise businesses in Scotland, with the first Nest pub at the Tarbet, Edinburgh and first Hive pub, and largest spend to date, at the Stables in Stenhousemuir.

Nick Mackenzie, CEO of Greene King, said: “We are determined to offer our customers the best pub experience and so it is important to maintain momentum in our investment plans despite the challenging wider economic environment.”

“We have some brilliant pubs in great locations and we want to make the most out of our bricks and mortar so our pub teams can thrive in the best settings and give our customers great hospitality and fantastic experiences.”

“Customers appreciate the efforts we go to in making their local the best it can be and we intend to keep investing in our estate and maximising the potential of our brands and assets. However, we can only continue to do this if the government supports the sector so it is given the potential to thrive.”

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

The Rise Of Outdoor Events, Whatever The Season

The UK has long been known for its love affair with outdoor events, from summer festivals to vibrant food markets. However, as the seasons shift, so too does the landscape of these events.

No longer confined to the warmer months, outdoor gatherings are now boldly extending into autumn and even winter, reshaping the UK’s hospitality and festival scene. But what’s driving this shift? And why are outdoor events becoming such a strong contender during traditionally colder months? We ask Rita Kastrati, CEO, Pioneering People (www.pioneering-people.com)

A significant factor behind the rise of outdoor events is the changing climate and we’ve all noticed the longer, hotter, heat wave summers over the last few years. The Met Office has even confirmed that the UK is experiencing much warmer summers than five years ago, with milder autumns, and what was once considered the tail end of ‘festival season’ in September and October is now prime time for more outdoor gatherings.

In 2023, the UK recorded temperatures over 30°C in September, shattering records and allowing outdoor events to flourish well into the traditionally cooler months. The extension of this warmer, drier weather has not only prolonged the outdoor event season but has also sparked demand from the public for more opportunities to socialise in the open air.

We know that people crave outdoor experiences too, and the allure of open-air gatherings has only intensified with changing seasons. It’s no longer just about escaping indoors to avoid the cold, it’s about finding new ways to connect with nature, friends, and experiences.

This craving for authentic, immersive experiences is not a passing trend either, it’s a cultural shift. After the pandemic forced us indoors, the great outdoors became a symbol of freedom and reconnection. There’s a psychological benefit to being outside, too - it boosts mood, reduces stress, and improves sleep quality.

For decades, the UK’s event culture relied heavily on indoor venues and the British weather, particularly in winter, made outdoor gatherings impractical. However, over time, event infrastructure has evolved - weatherproof tents, heated marquees, and adaptable spaces have made it easier for organisers to extend the outdoor event season and us Brits love it and we’ve at last become more European by extending our love for outdoors

almost all year long.

With this expansion, however, comes a significant challenge, staffing. As events stretch into the autumn and winter, the demand for reliable, adaptable staff grows exponentially. The unpredictability of the weather requires flexibility in planning and staffing. Organisers need workers who can handle whatever the elements throw their way, whether it’s managing crowds, overseeing catering, or ensuring safety.

Unfortunately, unreliable or inexperienced staff can make the difference between a smooth event and a logistical nightmare. Many organisers find themselves struggling with last-minute cancellations, no-shows, and undertrained workers ill-prepared for the fast-paced, ever-changing outdoor environment. This growing need for skilled staff places increased pressure on organisers to find a solution that’s not only professional but also flexible enough to meet the dynamic demands of these events.

Enter the gig economy and companies like Pioneering People are meeting this growing need by providing highly skilled, reliable event and hospitality staff, sometimes at short notice and even within minutes.

These teams understand the unique demands of outdoor events and offer a flexible, responsive workforce able to tackle organisers’ ever-changing requirements.

From welcoming large crowds with a friendly face to efficiently managing catering operations or serving drinks while delivering outstanding customer service, Pioneering People ensures event managers have access to experienced professionals who are fully briefed and prepared ahead of a job.

This level of reliability gives organisers the peace of mind they need, allowing them to focus on crafting unforgettable experiences no matter what the weather brings.

This approach also ties into the broader gig economy model, where temporary, on-demand workforces are playing a vital role in keeping events running smoothly. It is especially well-suited for the flexible, fast-paced demands of the hospitality and event sectors, where skilled, experienced professionals are needed at short notice and can quickly adapt to varying conditions.

As we hit the peak of summer 2025, I predict that the trend of experience-driven, all-year-round events will only continue to grow.

Companies like Airbnb are now tapping into this market by offering unique, curated experiences for their customers, and as innovation progresses and large global organisations lean into this trend, organisers will no doubt follow – what’s needed to make it work seamlessly is a skilled, adaptable workforce ready to rise to the occasion.

Hydes Helps Customers Make The Most Of Summer With Programme Of Outdoor Events

Pictured: The recently refurbished Old Plough, reopened its doors in July following a £500k makeover

As summer hits its stride, Hydes is encouraging customers to make the most of the warmer days and lighter evenings with a vibrant calendar of al fresco food, drink and entertainment across its pubs in the North West and North Wales.

The Salford-based brewer and pub operator has invested significantly in transforming beer gardens, patios and terraces into premium outdoor venues perfect for summer socialising. From riverside gardens with scenic views to urban terraces with all-weather shelters, Hydes has created outdoor spaces that offer more than just a pint in the sun.

A full schedule of events is already underway, with pubs across the estate hosting live music, family fun days, garden parties and street food festivals. Many have already welcomed customers to seasonal garden events, and the next few weeks promise even more outdoor celebrations.

Among the highlights are a series of popular ‘party in the car park’ events returning in August, including The Quarry Bank in Timperley on the 2nd, The Horse & Farrier in Gatley on the 9th and The Old Plough in

Sale on the 16th, all featuring live music, food stalls, drinks and games in a lively, family-friendly setting.

Meanwhile, The Golden Lion in Rossett will again host its flagship summer festival, Live at the Lion, from 22nd to 25th August. Now in its eighth year, the event spans four days of live performances, street food and summer drinks served up under a Nordic-style tipi in the pub’s extensive garden, drawing crowds from across the region.

Hydes’ commitment to outdoor hospitality has helped its pubs become popular destinations during the summer months, with events and experiences that bring local communities together.

Hydes managing director Adam Mayers, said: “Summer is a key time for us and we want our pubs to be the places people head to when they want to enjoy the best of the season. We’ve created welcoming, well-equipped outdoor areas and filled them with exciting events to ensure there’s always something going on.”

“We’re proud of the work our teams have done to create memorable experiences, whether it’s a sunny afternoon drink, a bite to eat with friends or a full weekend of music and celebration. There’s still a lot of summer left and we’re making sure our customers enjoy every minute of it.”

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is

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the Month for July...

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• When it comes to making ice cream, the LittlePod team believe the fewer ingredients the better. If the vanilla in your ice

'Dine And Dash' Epidemic Compounding Hospitality Crisis

The UK hospitality sector is grappling with a surge in 'dine and dash' incidents, as cash-strapped consumers increasingly leave restaurants without settling their bills – delivering another devastating blow to operators already reeling from a cascade of financial pressures.

Industry data reveals a marked increase in such incidents, UKHospitality said a third of its surveyed members had experienced customers refusing to pay for their food.

The trend represents yet another challenge for restaurant and pub operators who are simultaneously contending with April's national insurance increases, rising national minimum wage obligations, reduced business rate relief, persistent inflationary pressures, and declining footfall.

For hospitality businesses operating on notoriously thin margins –often as low as 3-5% in the restaurant sector – even relatively small unpaid bills can have disproportionate impacts on profitability.

One Oxford operator speaking to the BBC said her restaurant was recently targeted by a group who failed to pay, saying: "We had a group of people come in, they ordered a lot of food at once and a lot of expensive drinks and their bill was £230," she said.

She said running up a large bill was only the first part of the scam. The group then said they had found a piece of glass in their food.

"They usually place the foreign object in the food at the end," she said.

"They try to leave completely without paying anything."

When the diners were challenged the situation became heated.

"The young lady that was talking to me was in my face, screaming at me and calling me names," she said.

"We're seeing restaurants having to absorb these losses at the worst possible time," explains one industry consultant. "Operators are already struggling with the double-digit increases in employment costs from April's national insurance and minimum wage rises, while business rate relief has been slashed from 75% to just 40%. Every unpaid bill now represents a much more significant hit to their bottom line."

The rise in incidents has highlighted the complex legal landscape surrounding such behaviour, with restaurant

owners often uncertain about their rights and remedies. Legal experts warn that while the temptation to take immediate action may be strong, operators must carefully consider their response to avoid potential legal complications.

In a recent article for CLH NEWS Sunjay Versani, Solicitor Advocate and Crime Director at Duncan Lewis Solicitors said: “One in twenty Britons have admitted to committing a ‘dine and dash’ offence at some point in their lives.”

“It's surprising not because of the apparent ubiquity of this crime, but because seemingly sensible people with the means to pay for their meals think this behaviour is acceptable and have no shame in saying so.”

"The frivolity of the phrase 'dine and dash' perhaps does a disservice to just how serious this sort of behaviour actually is. However, restaurant operators should balance the need to take immediate remedial action against the long-term legal and financial implications of so doing."

“The consequence is hard felt, and restaurants are bearing the financial brunt at a time when operating margins are already slim.”

While operators may theoretically exercise powers of citizen's arrest under section 24A of the Police and Criminal Evidence Act 1984, legal experts strongly caution against this approach. "This is fraught with risks, including potential counter-allegations of assault or false imprisonment and escalation into serious violence and property damage, “Mr Versani added. "The caselaw is littered with cautionary tales of proprietors, waiters and kitchen staff trying to restrain people from leaving and getting far more than they bargained for."

Instead, police typically advise restaurants to implement preventative measures such as taking photo identification, securing credit card details, or requesting deposits before service.

A National Police Chiefs' Council spokesperson said: "Dine and dash type offences are largely opportunistic in nature and we would encourage all business owners and staff to make sure that when they do happen, they are reported so their local force can take action.

"While policing will always follow all possible lines of enquiry to identify and pursue offenders, and tools like CCTV can greatly assist with this."

Tough First Half For Hospitality Groups

As Mixed Weather Flattens June Sales

Britain’s leading pub, bar and restaurant groups finished a soft first half of trading with sales exactly level year-on-year in June, the latest CGA RSM Hospitality Business Tracker reveals.

It follows a drop of 1.0% in May, and means sales were static or negative in four of the first six months of 2025, with a warm April the only period to deliver real-terms growth. June trading was affected by mixed weather and tough comparatives with the same month last year, when the Euro 2024 men’s football tournament was underway.

For the sixth month in a row, pubs achieved the best growth of the major segments of hospitality. Managed pub groups’ like-forlike sales were 1.2% above June 2024, while restaurants saw trading slip fractionally by 0.5%. Bars continued a long run of negative numbers with a year-on-year dip of 5.7%, and the on-the-go segment slipped by 4.0%.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows groups’ June sales within the M25 were down by 1.0% year-on-year, while sales further afield rose marginally by 0.4%. It means trading in London lagged the rest of the country for five of the first six months of 2025.

Groups’ total sales through all channels, including at venues opened by groups in the last 12 months, were 2.8% ahead of the same month in 2024—slightly below the UK’s rate of inflation, as measured by the

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “June’s numbers round out a tough first half for hospitality groups. They have had to deal with the dual challenges of fragile consumer confidence and a hike in labour costs from April, and with inflation ticking up again, the second half of 2025 may be just as challenging.”

“Nevertheless, there are some encouraging pockets of growth—especially in pubs, where people seem to be spending with a little more confidence. Operators will be hoping the rest of the Summer brings some brighter weather to help lift the sector back into growth.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “June’s underwhelming results continue an unwelcome trend of subdued trading, with almost all segments of the market seeing negative like-for-like sales. This damaging combination of declining sales and higher operating costs is leading an increasing number of well-known brands to either appoint restructuring advisers, close sites or shut the doors completely.

With labour costs already at breaking point, recent speculation of increased mandatory employer pension contributions could be the final nail in the coffin unless there is meaningful intervention from the Treasury in October to ease the burden on operators.”

Consumer Prices Index.

Why Food and Wine Pairing Still Needs a Human Touch

When it comes to food and drink pairing, the most important thing to remember is that the pairing has got to work.

This sounds simple and logical, right? But, according to Ben Cotts from Lanchester Wines (www.lanchesterwines.co.uk), more and more venues are turning to AI to create their wine lists and sometimes skipping this vital final checkpoint.

“AI’s benefits lie in helping us to save time in research, but you will have in-house experts, such as your chef or sommelier, to advise on food and wine pairings. Or, work closely with your wine supplier who will help tailor a wine list based on your specific venue and customer base.

“AI food pairings tend to be generic, often leaning heavily on classic suggestions or sticking with so-called “super varietals”.

That’s because AI relies on public content, so if more pairing articles online feature, say, French wine, that’s what AI will serve up. But that doesn’t always reflect your menu or your customer base.

“There’s also the risk of homogenisation. If every bar is getting the same AI-driven wine recommendations, you lose the individuality that sets your venue apart.

“A good wine supplier will take the time to understand your business, then help build a list that’s commercially savvy and customer-friendly. A great wine merchant will also help you develop a proper wine strategy aligning your list with your food, your service style and even your wider brand. They'll support with seasonal updates, staff training and upsell opportunities tailored to your venue.

ALFRESCO MOMENTS AND THE WINES THAT WORK

With many operators making the most of pub gardens and terrace dining, your wine list needs to work just as hard outside as it does indoors. The shift to lighter food in warmer months should be reflected in your wine offer, whether you’re serving seafood salads or small plates from a sharing board. Crisp whites like Sauvignon Blanc and Pinot Grigio remain summer staples for good reason. They're refreshing, approachable and offer a clean palate between bites, ideal for lunchtime and early evening sipping. Albariño, continues to grow in popularity; it’s zingy, zesty and built for dishes like grilled prawns, citrusdressed salads and salt-baked fish.

For rosé drinkers Pinot Grigio Blush remains a crowd-pleaser, especially in pub gardens. Its fruit-forward

style, gentle sweetness and eye-catching colour make it an easy upsell. For a drier alternative, Provence-style rosé delivers elegance with savoury food pairings like grilled vegetables or herby chicken.

And don’t overlook lighter reds. Beaujolais and Pinot Noir, when served lightly chilled, are excellent companions to grilled meats, charcuterie or cheese boards. These styles offer fruit without heaviness, perfect for late-summer alfresco menus.

Wine should never be an afterthought. With a little care and attention and the right advice, it can become a powerful tool in your business strategy. Keep it fresh, stay open to trends and above all, trust your taste buds.

But, never forget the most important rule of any wine and food pairing: always taste it first.

ON-TREND FOOD AND WINE PAIRINGS

As guests return from summer travels, they often crave the Mediterranean flavours they've enjoyed abroad. With warmer days often stretching into September and beyond, now’s a great time to bring a little sunshine to your menu. Here are three fresh pairing ideas:

• Gloria Godello with Grilled Tuna Salad Godello from north-west Spain (a great alternative to Albariño) is fresh and citrusy with subtle minerality and a soft, rounded texture. Its acidity cuts through rich grilled tuna, while the wine’s weight complements the fish’s meatiness.

• Vallegre Colheita Branco with Light Chicken Dishes

This crisp Portuguese blend offers citrus and stone fruit notes. It brings brightness to simple chicken dishes and pairs well with lemon or herb accents, making it a smart, food-friendly house pour.

• Archivio Pecorino with Cacio e Pepe or Burrata Pecorino is lively, floral and slightly savoury. Its acidity balances creamy pasta or burrata, while its saline edge complements the saltiness of the Pecorino cheese and enhances black pepper, olive oil and herbs.

Heineken UK Agrees Amazon Business Partnership To Elevate Support For Publicans

Leading pub, cider and beer business, HEINEKEN UK has announced a new partnership with Amazon Business to bring exclusive discounts to its customers and Star Pub operators.

Available through Heineken’s ecommerce platform and resource hub, eazle® Club, the pub and brewing business will be working with Amazon Business to offer its on-trade customers access to 1000s of discounted products to help run and grow their businesses. Exclusive discounts include:

• 10% off selected Amazon private label products.

• Up to 30% off 1.7K Products in Breakroom and JanSan items.

• 50% off on eligible Business Prime plans – available for the year-one of membership.

• Pre-approved credit facility in the amount of £1,500 and a payment term of 30 days.

Amazon Business joins a host of leading suppliers offering exclusive discounts on business essentials and services to Star pub operators, eazle® and SmartDispense® customers through the eazle® Club platform.

Will Rice, On-Trade Director, at HEINEKEN UK, said: “Through our eazle® Club platform we are focused on supporting operators not only with their beer and cider offering but in all aspects of running their business, so they can thrive and continue to offer an unbeatable service in

their communities.

Amazon Business really is a one stop shop for so many products needed by our customers, so we are delighted to partner with the Amazon Business team and add a huge range of product discounts to the already leading range of tailored discounts and services available on eazle® Club.”

Mark MacDonald, Head of Supplier Management, at Star Pubs said: “We know our publicans must wear so many different hats from marketing director to front of house lead, accountant to support worker. We’re, therefore, eager to lighten the load wherever possible. Partnering with Amazon Business gives Star Pubs’ landlords access to a huge range of business essentials at great price points, so they don’t need to spend time shopping around for the best deal and instead focus on the areas that matter most to their business.

Joseph Raiti, Sr. Enterprise Account Manager, at Amazon Business said “With a broad network of pubs, bars, and restaurant businesses, we’re delighted to partner with HEINEKEN UK via its eazle® platform. We know pubs and publicans are a bedrock of the communities they operate in, so working with Heineken to give these business owners access to an exclusive package of support is something we’re really excited about.”

The Wine And Sprit Trade Association Shines A Spotlight On The Trade

The Wine and Spirit Trade Association (WSTA) has created a new brochure designed to highlight the economic importance and complexity of the UK’s wine and spirit trade.

The publication – entitled “The UK Wine and Spirit Trade In Focus” –is designed to help bring to life the value of the sector as we run into, what is going to be, a crucial Autumn Budget for the trade.

The industry continues to “lick its wounds” as businesses find themselves facing crippling rising costs and a stifling amount of new red tape, following the introduction of a new duty regime, historically punishing hikes and an excessively large new glass packaging tax.

The educational booklet reminds politicians and policy makers that the industry supports over 412,000 jobs of which 62% work in hospitality*. This works out approximately the same number of people working in agriculture, forestry and fishing combined.

The trade is a huge asset to the UK generating £76.3 billion in economic activity in 2022 – £43 billion of that from the spirit sector and £33 billion from wine.

The UK currently remains a global hub for the wine and spirit trade with the equivalent of 1.7 billion bottles of wine imported last year and the equivalent of 1.5billion bottles of spirits exported overseas. Making the UK the world’s second largest wine importer – by both volume and by value – and the largest spirits exporter globally.

As well as putting into focus the output of the wine and spirit trade the booklet takes us on a journey across the supply chain and highlights the importance of the jobs it brings to the UK.

It promotes the sector’s leading innovations in environmental practices and encompasses the depth of the industry from producers, importers, exporters, retailers and the supply chain.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “It has been clear from our engagement with policy makers and politicians, many of whom are still relatively new in their roles, the value and complexity of the UK wine and spirit industry was not well understood.

As wine and spirit businesses lick their wounds after a brutal onslaught of rising business taxes, increased costs from alcohol duty hikes and new waste packaging taxes it is crucial that we make those who have influence understand and support our trade.

Further tax rises would be the final nail in the coffin for many businesses who have had to find painful ways to cut costs, including putting up prices for consumers and cutting jobs, just to stay afloat.

Our Wine and Spirit Trade in Focus booklet is available on the WSTA website to download and share. We aim to stand up for and to promote the value and importance of our fabulous, but threatened sector.”

Pubaid & Useyourlocal Team Up For Summer ‘Pop To The Pub’ Campaign

the positive role pubs play in their communities.

Backed by UK pub finder, Useyourlocal, the initiative encourages MPs to take a PUBSTOP in their constituency, visiting a local pub, meeting publicans, and hearing first-hand about their contribution to local life.

From sponsoring grassroots football teams to hosting mental health support groups and fundraising for local causes, pubs are doing far more than pulling pints and PubAid wants to ensure these contributions are recognised at the highest level.

Des O’Flanagan, PubAid co-founder, said: “We know that when an MP visits a pub in their patch, good things happen. This campaign is about encouraging that habit, celebrating the local and reminding everyone just how powerful the pub

can be for connection, sport and community resilience.”

Stuart Mills, Founder of Useyourlocal, added: “We’re proud to partner on this important campaign. At Useyourlocal, our mission is to get people to go to the pub more often and that includes MPs.”

MPs can find a pub at useyourlocal.com and are encouraged to share their visit on social media using #PopToThePub and tagging @PubAidUK to help amplify the message.

Visits shared with PubAid will also be featured on the Positive Publicity Hub, celebrating MPs and pubs working together to support their communities.

The campaign runs throughout the summer recess. For more information, visit www.pubaid.co.uk/poptothepub

Hospitality Sector Gains Free Access to Anti-Trafficking Certifications Ahead of World Day Against Trafficking

The global Hospitality industry now has free access to the World Sustainable Hospitality Alliance’s (the Alliance) World Academy for Sustainable Hospitality anti-trafficking certifications, as the world marks World Day Against Trafficking in Persons (30th July 2025).

The Academy, which launched in March 2025, offers transformational sustainability training for every hospitality department, developed by the industry, for the industry. It equips hospitality teams to translate the sector’s ambitious Net Positive vision into action, whereby more is given back to the destination than is taken.

The online training tool acts as a catalyst for behavioural change, building shared sustainability knowledge and understanding of how every worker should apply sustainability actions within their role, through tailored masterclasses for every department. This comes after Alliance members called for the development of a holistic, practical training platform.

The tourism industry accounts for 1 in 10 jobs globally. Meaningful change starts with the decisions, actions and mindset of the millions of employees who work in hotels and resorts around the world. Over 80% of the Alliance’s Pathway to Net Positive Hospitality relies on the actions and behaviour of individuals and studies show that training is key to creating behaviour change; in turn, adding value to work, increasing efficiency, improving ROI and reducing staff turnover. Within the Academy demo site, hospitality workers can now

tifications for both managers and frontline staff, generously donated by Marriott International.

The non-management training helps hotel staff recognise signs of trafficking and respond safely using a simple three-step protocol. It includes real-world scenarios and practical guidance for all frontline roles.

The management-focused course builds on this foundation, offering deeper insight into legal responsibilities, discreet reporting, and how to lead prevention efforts across teams using trauma-informed approaches.

These courses empower hotel employees at every level to identify and respond to trafficking risks, strengthening safety and awareness across the industry.

Glenn Mandziuk, CEO of the World Sustainable Hospitality Alliance, comments; “Human trafficking has no place in our industry or our world. By providing free, practical training to every hospitality worker, we’re not just raising awareness, we’re equipping individuals with the tools to take meaningful action.

Empowering frontline staff and managers to recognise and respond to trafficking is a critical step in building a truly sustainable and responsible hospitality sector. This is about protecting people, enhancing the integrity of our industry, and making a tangible difference where it matters most.”

This summer, PubAid is inviting MPs across the UK to Pop to the Pub, a new campaign designed to showcase

Foodservice Price Index Rises In June As

Inflationary Pressures Build In Hospitality

The UK foodservice sector saw a significant resurgence of inflationary pressures in June 2025, the latest CGA Prestige Foodservice Price Index reveals.

All ten categories of the Index recorded month-on-month increases, and nine experienced year-on-year inflation amid widespread uplifts in costs. The total basket saw a strong month-on-month increase of 2.0%.

The rise has been driven by a complex interplay of global and domestic factors, creating a challenging environment for hospitality businesses. Critically, the impact of significant increases in staffing costs introduced in April is now clearly translating into higher food and beverage pricing

Notable movers in the Index included the Mineral Water, Soft Drinks & Juices category, where year-on-year inflation rose to 6.4% thanks to soaring packaging costs, with polymer plastic prices more than doubling since November 2024. Persistent inflation in raw materials like sugar and fruit concentrates have added to the pressures impacting essential beverage lines.

The latest Index also reflects the significant impacts of climate change on the UK’s fresh produce supply. While the Vegetable category recorded a slight year-on-year reduction of -0.6%, both this and the Fruit category saw month-on-month increases of 1.0% and 0.9% respectively. These upticks are largely a direct consequence of adverse climatic conditions, including severe heatwaves and prolonged dry spells across Southern

Europe, a critical source for around 65% of the UK’s fresh fruit and a high proportion of its vegetable imports. Such extreme weather events drastically reduce yields and tighten supply, inevitably driving up prices in the UK market.

Elsewhere, persistent supply chain challenges continue to affect key protein and dairy products, with ongoing issues in beef due to reduced cattle supply, chicken impacted by higher feed costs and welfare initiatives, lamb influenced by smaller breeding flocks, and butter facing tight global milk supplies, all adding further complexity to procurement for the sector.

Shaun Allen, CEO of Prestige Purchasing, commented on the findings: “The June FPI paints a stark picture of renewed inflationary pressures gripping the foodservice sector. The broad-based nature of these increases, with all categories showing month-on-month inflation, signals a challenging period ahead. Businesses must be acutely aware of these rising costs and adapt their purchasing strategies to navigate this volatile landscape effectively.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “The latest upswing in inflation adds yet another challenge to hospitality in the crucial Summer months. Alongside labour cost rises of their own, and hesitant consumer spending, it puts some businesses under severe pressure and will force them to push menu prices up further. The impact of climate change on fresh produce is particularly alarming, and extreme weather is very likely to make matters worse in the years ahead.”

The Ship at Bishops Sutton to Reopen This

August

with Michelin-Starred Chef at the Helm

This August, The Ship at Bishops Sutton, will reopen its doors following a top-to-bottom refurbishment, reviving the 16th-century pub as a modern countryside destination.

At the helm is first-time publican Kelly Shaw, a former cybersecurity consultant turned interior designer, who brings a fresh, highly considered perspective to hospitality operations.

To lead the kitchen, she has brought in Michelin-starred chef Tristan Lee, returning to the pass after a two-year sabbatical. Emma Riddell, a seasoned hospitality professional known for service leadership, joins as Head of Customer Experience.

The 44-cover pub and adjoining 22-cover private dining room have been entirely redesigned by Ivy House Life, Kelly’s interior design company, transforming the historic site into an inviting, multiuse space that caters to everything from weekday coffees to mile-

stone celebrations. Thoughtful zoning, soft textures, and calm, natural palettes create an environment where locals can work, relax, gather, and dine throughout the day.

Kelly comments: “Although I kickstarted my working life pulling pints in Winchester, I went on to pursue a decade-long career in global cyber security consultancy before deciding to unleash my creative side through interior design.”

“When I decided to take over The Ship, I knew my unique blend of experiences would come together, and I have been able to draw on my technical and business acumen while considering the sensory richness of dining and design, all of which are in constant dialogue with each other.

As we approach the opening date, I am excited to see The Ship’s calm confidence come to life through thoughtful hospitality.”

Duo Celebrate Quarter of a Century at Hard Rock Cafe Manchester

As Hard Rock Cafe Manchester prepares to celebrate its 25th anniversary in September, two of its staff are also getting ready to toast an incredible quarter of a century at the Printworks restaurant.

Operations Manager Gillian Carroll and Adam Smith, who oversees Purchasing and Receiving, have been at Hard Rock Cafe Manchester since it opened its doors in September 2000 - a rarity in hospitality - an industry which traditionally has a high ‘churn’ of staff.

We sat down with them to find out why they love their jobs so much - and what personal memories and food favourites they have from 25 years at Hard Rock:

NOT MANY PEOPLE STAY AT THE SAME PLACE OF WORK FOR 25 YEARS - WHAT DO YOU LOVE MOST ABOUT WORKING THERE?

Gilly: It has to be the people that I have worked with over the years; there has never been a day where someone has not made me laugh (even in the Covid years) - and the team in Manchester is privileged to have a lot of long-serving staff for the company who understand the culture and are the backbone of this particular cafe. I know people all over the world that I have met through working for Hard Rock, and the various events that I had the opportunity to work at, including the MTV Music Awards in Barcelona, Hard Rock Calling in Hyde Park and various manager conferences.

Adam: It has to be the people you meet along the way. I’ve worked alongside so many different people from all walks of life and met some of my closest friends here, who to this day are an important part of my life. You’re encouraged to be yourself, and Hard Rock embraces diversity. Also, the unpredictability of each day. Just when you think you’ve seen it all something comes along to surprise you!

SERVED ANY FAMOUS FACES DURING YOUR TIME THERE?

Gilly: In the early days we had a lot of football players and I looked after David Beckham with his wife Victoria, and the Nevilles and their partners. In music terms, Lemmy from Motorhead came in while gigging in Manchester; Tre Cool, the drummer from Green Day, casually sat at the bar having lunch before a gig at the AO Arena, going unnoticed by his fans; and Taylor Swift hosted a meet and greet with fans very early in her career.

Adam: Being mainly ‘back of house’, I don’t get to cross paths with many guests or celebrities; however, meeting Bananarama during one of our many events is a great memory. I have also been lucky enough to say a quick hello and shake hands with the likes of Duran Duran, Marti Pellow, and Bonnie Tyler.

WHAT'S YOUR ALL-TIME FAVOURITE DISH(ES) OFF THE MENU?

Gilly: Sweet is easy - Hunka Chunka Choc Banana Love - a banana bread pudding with a peanut butter centre - only around for a short time, but it was delicious. The brownie really can't be beaten either. Savoury is more difficult - the burgers really are a go-to current favourite - Mushroom and Swiss Smashburger but also the World Burger Tour is back and we are all excited about this. You literally can't go wrong with Tupelo Tenders - either in sauce, sauce on the side, with chips, with mash on a salad - very versatile and delicious.

Adam: One from the past - Spring Rolls; no longer a menu item but always a favourite. Currently it would be a Spicy Diablo Burger. Sweet favourite is also a past dish - Hunka Chunka Choc Banana Love, which is sadly no longer on the menu, so a current one would have to be an Apple Cobbler.

Employer NIC Increases Already Having A Monumental Impact On UK Tax

The latest analysis from the Global Payroll Alliance (GPA) reveals that HMRC has collected 5% more tax receipts in the first six months of 2025 compared to the same period in 2024, driven by huge hikes in Self Assessment Income Tax and Employer National Insurance Contributions.

GPA has analysed HMRC tax receipt data for January – June 2025 and found over those six months, HMRC collected £460.8bn in tax income. This marks a 4.9% increase compared to the same six-month period in 2024.

Total Income Tax receipts alone accounted for £170.5bn over the first six months of this year, marking an increase of 9.9% on last year. This was driven by a huge increase of 16.5% in Self Assessment Income Tax – tax paid by the self-employed – while PAYE Income Tax receipts grew by 9.1%.

However, while Self-Assessment Income Tax saw the largest increase across all HMRC tax receipt categories, the most striking and perhaps consequential increase has been seen in Employer National Insurance Contributions (NICs) which have increased by 12.4% on the year.

This comes after the Labour government increased Employer NICs from a rate of 13.8% to 15%, starting from April 2025 – resulting in a great hike in staffing costs.

Therefore, the 12.4% growth in Employer NIC receipts over the first six months of this year is the result of just three months (April – June) spent under the new regime. This offers a glimpse into just how heavy the

Sunfly Karaoke

Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and

new tax burden is for businesses, and just how large Employer NIC income will be by the end of this financial year.

The increase to Employer NICs also appears to have had a significant impact on another area of HMRC’s tax income, namely the fact that Employee NIC receipts have fallen by -11.1%.

When Employer NICs were increased, it became vastly more expensive for businesses to employ their staff, and previous research from GPA recently found that this has resulted in the number of PAYE employees in the UK falling by more than 160,000.

Melanie Pizzey, CEO and Founder of the Global Payroll Alliance, says: “In a few short months, we are already seeing the dramatic impact that the government’s Employer NIC increase is having on the UK economy. Businesses are paying vastly more tax than they did this time last year, while income tax from PAYE employees has taken a massive slump.”

“With the increase of one being more or less negated by the decrease of another, it’s hard to see any benefit whatsoever that has come from Labour’s decision. When you make it more expensive to employ people, it’s obvious that businesses are going to employ less people.”

“In fact, only the largest, most profitable businesses have any hope of maintaining previous staffing levels while the SMEs who are vital to the economy today and hold the potential to grow into the large businesses tomorrow are cut down and forced to minimise operations if not cease operations altogether.”

on lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year.

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

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.

Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support. Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages.

See the advert below for details.

Fresh Air, Happy Guests: Why UK Hotels Are Turning to Smell Away® for Odour and Allergen Control

In the hospitality world, first impressions are everything. Guests may not always notice a beautifully cleaned room—but they will notice a lingering smell.

That’s why an increasing number of hotels across the UK and Ireland are turning to the Smell Away® HEPA air purifier—a sleek, silent, and powerful solution designed to eliminate odours and improve air quality, one room at a time.

Originally trusted in residential care settings, Smell Away®’s new dualaction purifier is now making waves in hospitality, combining HEPA-grade allergen filtration with a premium activated carbon odour control system. The result? Cleaner, fresher air that guests immediately notice—without the heavy perfumes or noisy equipment.

“We’ve used air fresheners, sprays, even ozone machines—Smell Away just works. The room smells neutral and fresh in under an hour,” says one hotel manager in York.

The purifier’s HEPA filter captures 99.97% of airborne particles—like dust, pollen, and pet dander—while the Australian RC412 carbon layer absorbs VOCs, smoke, and persistent smells from cooking, bathrooms, or prior

Smarter Menus for a Healthier Future

How Eatlean Cheese Helps Operators Stay Ahead of LHF Legislation

By Richard Thorpe

As the UK’s Less Healthy Food (LHF) legislation comes into force in October 2025, hospitality and OOH (out-of-home) operators are facing a significant shift. The new rules will restrict the promotion of high-fat, salt, and sugar (HFSS) foods—particularly across digital and broadcast channels—placing pressure on businesses to rethink their menus and marketing strategies.

But this challenge also presents an opportunity.

Eatlean Cheese, made from 100% British cow’s milk, is helping operators reimagine indulgent favourites like burgers, pizzas, and loaded fries. With up to 90% less fat and 45% more protein than standard cheddar, Eatlean enables chefs to create better-for-you versions of classic dishes—without

guests.

DESIGNED FOR HOTELIERS, SMELL AWAY® IS:

• Plug-and-play with no installation required

• Whisper-quiet—ideal for guest rooms and lounges

• Low-maintenance, with filters lasting up to 2 years

• Energy-efficient and compact, with a discreet footprint

Hotels using Smell Away® report fewer guest complaints, reduced reliance on fragrances, and improved reviews tied to cleanliness and comfort.

With free UK and Ireland delivery and volume discounts, it’s a smart investment in both brand and guest experience.

Whether it’s smoke odour, musty upholstery, or post-checkout air refresh, Smell Away® helps you reset each room to “just cleaned” freshness — without the chemicals.

Smell Away®: Because fresh air is the best welcome.

www.smellaway.com

compromising on flavour or function.

“It’s not about removing indulgence—it’s about rethinking it,” says Sara Greenhalgh, Director of Ingredients at Heler Ingredients. “We’re helping operators deliver bold, satisfying dishes that meet nutritional targets and customer expectations.”

Eatlean’s range—including Tasty, Red, Chilli, Smoked and Grated blends— offers versatility for recipe development. Whether it’s a high-protein pizza, a leaner cheeseburger, or a calorie-conscious mac & cheese, Eatlean supports smarter choices that go beyond token “healthy” options.

These are dishes that will appeal to all diners, not just the health-conscious.

With the LHF legislation also affecting how suppliers and third-party platforms promote HFSS products, flexibility is key. Operators who adapt now can stay ahead of the curve—offering menus that are not only compliant but commercially compelling.

Eatlean empowers the industry to lead the change—delivering indulgence with intention, and menus that are as marketable as they are mindful. For more information or to request samples, visit www.eatleaningredients.com

Natasha's Law: Almost Four

Years On, Are We Doing Enough On Food Labelling?

By Simon Brennan, Senior end user client manager

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. Almost four years ago, Natasha's Law was introduced, revolutionising the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. This vital legislation empowers the two million allergy sufferers in the UK to make informed choices about the food they consume.

“Labelling is essential for allergen management, and it’s at the heart of staying compliant with Natasha’s Law. It’s pushed businesses to think differently about their labelling processes. But there’s still more to be done. A 2023 study by Erudus1 showed that 54% of PPDS labels failed to meet the required standards, with messy, handwritten labels being a major issue.

“Clear, accurate labelling isn’t just about compliance – it’s about building trust with customers and ensuring their safety too. The good news is that technology is playing a key role in helping hospitality businesses to improve their labelling processes. Label printers, for instance, have become an invaluable tool for creating clear, durable, and compliant labels. Unlike handwritten labels, printed versions are smudge-proof and easy to read, helping businesses avoid common pitfalls.

Brother's labelling solutions for PPDS foods allow food outlets and providers to produce high-resolution and legible labels with all essential information. The option to create a standalone solution, whether with an integrated keyboard or by connecting a tablet, makes compliance much quicker and easier. These solutions help businesses meet regulations, streamline the labelling process, and give customers more confidence in their choices.

As food labelling requirements continue to evolve to ensure the safety and accuracy of food products, businesses need to adopt reliable and user-friendly technology that can produce accurate, legible, and cost-effective labels. This will not only keep customers safe but also safeguard business operations.

to

for specialist print solutions, Brother UK

Accurate food labelling made easy

Give customers more clarity with Brother food labelling solutions

Tougher legislation and rising customer expectations mean that accurate food labelling is more important than ever.

And if you need technology to make this easier for you, a Brother label printer solution could be just what you need. From stock rotation labels in the kitchen to PPDS labels for the counter, our label printers make it easy to label your food quickly and accurately.

Whether you need a simple solution using a PC-connected printer and free software or a more advanced solution, integrating with a third-party food management system, we can help create the perfect system for you.

Visit brother.co.uk/food-labelling or scan the QR code to discover our full range of food labelling solutions.

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.

A SUMMER OF CIDER

Westons Cider Toasts 145 Years by Supporting Pubs and Bars with £10,000 Giveaway

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

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

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

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

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

“Pubs and bars have always been at the heart of our story and this campaign is our way of saying thank you, giving our customers an easy way to get even more from the brands they choose to serve. Whether the prize money goes towards a garden revamp, team incentives or new kit behind the bar, we hope it delivers real impact to our trusted partners.”

Sheppy’s Cider: A Legacy of Quality and Sustainability

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

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

CRAFTSMANSHIP AND EXPERTISE

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

COMMITMENT TO SUSTAINABILITY

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

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

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

To enter, outlets simply need to purchase three kegs of qualifying Westons draught cider – including Stowford Press Apple, Stowford Press Dark Berry, Henry Westons Vintage and Henry Westons English Berry Draught – and enter through the following webpage: https://westons-cider.co.uk/10000.

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

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

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

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

Magners Set to Fizz This Summer with Magnertism

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

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

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

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

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

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

New Research Shows Consumers Continue To Support

British Pubs As 49% Prefer Their Local Over Other Venues

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

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

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

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

Pork Scratchings are Back in Stock!

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

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

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

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

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

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

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

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

• All our ingredients are of the highest quality. Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

See the advert on page 5 for further information.

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

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

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

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

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

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

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

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

It’s a REAL-ly BIG DEAL!!!

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

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

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

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

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Chefs' Buyers Guide

Sharpening Innovation from Sweden

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

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

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

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

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

tormek.com

Phone: +46 581-147 90

Email: info@tormek.se

See the advert on page 7 for details.

LittlePod’s Real Vanilla: Nature's Unsung Hero

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

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

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

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

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

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

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

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

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

Signage and Publicity

Back to Black: The Pub Blackboard Revival

WHY PAVEMENT SIGNAGE STILL MATTERS

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

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

Suddenly, you’re hungry…

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

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

A-BOARDS: NO DEGREE NEEDED

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

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

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

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

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

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

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

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

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

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

BUILT TO LAST – DESIGNED TO SELL

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

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

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

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

A SMART INVESTMENT

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

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

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

Peerless Assigns - Supporting all Your Graphic Display System Needs

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

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

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

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

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

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

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

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

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).

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

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 Sustainable Resources

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.

Technology

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

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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-

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace. While games such as axethrowing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multi-generational appeal.

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

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

Outdoor Leisure

Premium Reds and the Power of the Grill: A Year-Round Match

Barbecue isn’t just a summer pastime; it’s a year-round ritual. From fire pits in the garden to open grills in restaurant kitchens, the UK’s appetite for flamecooked food is growing, whatever the season. And, with that comes the perfect opportunity to champion bold, premium red wines that can stand up to the grill.

The rich, smoky character of barbecued food calls for wines with depth, fruit and structure, something premium reds deliver in spades. These are wines that cut through char, complement marinades and elevate grilled meat, vegetables and even spiced dishes.

Enter Barossa Valley Wine Company and its knockout red range. The GSM blend -Grenache, Shiraz and Mourvèdre - is full-bodied and fruit-forward, packed with ripe dark berries and a hint of spice. It’s built for food, especially the kind you cook over flames. The blend offers generous fruit and softness from Grenache, structure from Mourvèdre and boldness from Shiraz; a win-

ning combination for smoky beef ribs, sticky lamb chops or grilled aubergine.

Alongside the GSM, the Barossa Shiraz brings power and richness, while the Cabernet Sauvignon offers elegance and grip, both ideal for more robust grilled dishes or cheese-laden burgers. These aren’t wines for background sipping, they’re wines that take centre stage, bringing a sense of occasion to every serve.

For venues, offering premium reds with barbecue dishes is an easy way to premiumise the menu. Whether it’s pairing suggestions, confident upsells or a focus on wine theatre (think big glasses and bold pours), red wine and barbecue are a natural combination with real trade appeal – no matter the weather.

So, don’t wait for the sunshine, bring bold reds to the barbecue now and give your customers a reason to raise a glass, whatever’s on the grill.

Barossa Valley Wine Company wines are available now from Lanchester Wines – visit www.lanchesterwines.co.uk to find out more. See the advert on the back cover of this issue.

TUGO - Innovative Food Solutions

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

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

Outdoor Leisure

What Makes Our Outdoor Furniture Last The Distance?

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.

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

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

email sales@trentfurniture.co.uk.

Catering Equipment Ltd

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.

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

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

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

Outdoor Leisure

Discover Your Perfect Catering Gazebo with Gazeboshop

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

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

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

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

Indigo Shading Ltd

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

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

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

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

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

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

Managing Director

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

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

Email enquiries@indigoshading.co.uk

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

Kitchen Equipment and Fit Out

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

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

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

– all in one

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

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

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

T 0207 965 7502 sales@thecommercialovenstore.com

ACO Grease Traps, Separators and Recovery Units

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment

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

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

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

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

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

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

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

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

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

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

Tel: 07790 612911

ACO Grease Traps,

Separators and Recovery Units

Find the right grease unit for your kitchen using our selector

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

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

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

¡ Location of the unit

¡ Your kitchen equipment set up

¡ Days of operating

¡ Number of meals served

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

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

ACO. we care for water

ACO Grease traps can 昀t easily under kitchen sinks

Kitchen Equipment and Fit Out

ThawSafe: Williams Launches All-New Thaw Cabinet Concept

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

The ThawSafe cabinet features a sleek new look with an easy to clean full length integral door handle. It comes equipped with eight GN2x1 shelves. Installation is simple, with its width allowing it to fit through a standard doorway. The cabinet is fitted with a standard waste drain at the base of the unit, allowing it to be connected to the main drain. Because of the potential risk to food safety if carried out incorrectly, thawing has to be a controlled process. ThawSafe's innovative design ensures food safety while maximising the speed of the process, with the food's surface temperature never being allowed to go above 5°C, thus stopping the growth of bacteria.

The efficient airflow from the four fans within the cabinet ensures the cabinet temperature is 100% consistent,

Caterquip - Specialists in

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

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

from top to bottom, so everything thaws at exactly the same rate. In the initial phase, the air temperature may be as high as 9°C, to kick start the process, but critically the food's surface temperature never creeps into the bacteria danger zone above 5°C. At the end of the process, the cabinet automatically switches to chilled storage mode.

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

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

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

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

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

Ventilation Systems

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

vice to help you build your ideal kitchen.

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

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

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

Fridge Seals Direct

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

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

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door

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

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

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

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

• Next-day delivery service

• Discounted prices on large orders WhatsApp, phone, and email support

07936807320

sales@fridgesealsdirect.co.uk

Kitchen Equipment and Fit Out

Make Bread Slicing a Cinch with MHS

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

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

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

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

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

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

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

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

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

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

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

for damages, and even legal action.

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

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

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

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

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

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

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

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

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

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

For further information visit www.meiko-uk.co.uk

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-

and

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

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

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

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

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

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

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

Visit www.mstauctioneers.co.uk

Design and Refit

Elevating

Bar

Spaces:

How Cult Trade Is Redefining Design for the Hospitality Industry

In the world of hospitality, design isn’t just about aesthetics, it’s about shaping experiences. Cult Trade, the dedicated trade division of Cult Furniture, is helping bars, restaurants, and hotels across the UK do exactly that by creating striking, design-led interiors that leave a lasting impression.

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

visits.

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

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

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

Visit cultfurniture.com/trade

Need a Quick Washroom Upgrade?

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

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

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

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

Why Choose RapidFit?

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

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

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

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

commercial@rearo.co.uk www.rearocommercial.co.uk

Design and Refit

Spruce Up Your Space With Upholstered Chairs

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

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

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

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

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

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

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

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

Dining Chairs UK, are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country. Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premiumquality products at competitive prices. We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

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

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

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

Property and Professional

BPI Celebrates Major Business Milestone with Whitbread PLC

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

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

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

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

Supporting sustainability through smart asset disposal

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

Why Use a Specialist Hospitality Consultant? Answer:

because we can help your business to succeed.

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

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

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

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

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

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

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

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

Nationwide service for a nationwide brand

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

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

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

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

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

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

How can Antony Batty & Company help?

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

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

Additional Finance – We have strong relationships with lenders who may provide

Voluntary Arrangement (CVA)

If creditors are demanding

ment, we can propose a structured repayment plan. This allows part of the debt to be written off, avoiding liquidation. A CVA is a recovery process that gives businesses time to turn things around.

Directors need to be aware of their responsibilities: continuing to trade when a business is loss making and to the detriment of creditors can result in personal liability. So, if your company is struggling, early professional advice is vital. Figures from R3, our industry body, show that Insolvency Practitioners rescue 40% of insolvent businesses who appoint them over a 12month period.

We will guide you through your options, ensuring you make the best possible decision.

Contact us today: www.antonybatty.com/contact/