CLH Digital - Issue #276

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 276

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Act Now, Government Urged...

As Hospitality Sector Crisis Deepens

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Britain’s beloved pubs, bars and restaurants are vanishing at an alarming pace, with Chancellor Rachel Reeves’s tax raid being blamed for the carnage.

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The latest Hospitality Market Monitor from CGA by NIQ and AlixPartners indicates the hospitality sector experienced a renewed decline in the first half of 2025, with an average of two licensed venues closing permanently each day.

Since the October Budget 1,122 hospitality venues have closed due to increased cost pressures from Government tax policies and new employment costs, which reversed the stability seen in 2024 the report reveals.

The Budget in October hiked the tax burden on employers when the chancellor ramped up the employer National Insurance rate from 13.8% to 15% and slashed the threshold for paying it from £9,100 to £5,000.

This resulted in the sector which is reliant on part-time casual staff now paying NI tax on more part-time staff than ever before.

Added to which, the Chancellor imposed a 6.7% rise in the minimum wage, pushing employment costs up by another £1.9 billion.

(CONTINUED ON PAGE 3...)

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Issue 276

Editor's Viewpoint

Welcome to the latest issue of CLH Digital hospitality bearing the brunt.

THE HOSPITALITY I'm often reminded of the great American economist Thomas Sowell, who always asks CRISIS – GOVERNMENT three crucial questions when debating economics: "Compared to what? At what cost?

What hard evidence do you have?"

MUST ACT NOW I don't think anyone can realistically point to anything positive in the current climate, and I very much doubt any cabinet minister could answer any of Thomas Sowell's three BEFORE IT’S TOO LATE questions with confidence.

EDITOR

Peter Adams

As our lead story states, there is utter carnage in our sector - there is no other word for it, and it is not me or the wider hospitality sector saying it. There is a hard hitting article in this week’s Telegraph lambasting the government and its treatment of the hospitality sector.

The UK's third largest employer has lost 1,100 venues since October, with hospitality venues closing at a devastating rate of two per day. This isn't just statistics on a page; this is the destruction of livelihoods, communities, and the very fabric of British hospitality culture.

I, like many of you, have witnessed this carnage firsthand. Here in Bournemouth, established restaurants and pubs that have served our community for years now stand boarded up - empty monuments to failed policy.

This scene is replicated across every town and city in the country.

The numbers tell a stark story. According to the Office for National Statistics, hospitality has been hit hardest since October's budget. The 84,000 job losses across our industry account for almost half - 45% - of all job losses nationwide, nearly one in two people who lost their job in recent months worked in hospitality.

Yet our tone-deaf government continues to cherry-pick data, referring to studies citing "increased business optimism" whilst ignoring the harsh reality staring them in the face.

This very week, The Institute of Directors' Economic Confidence Index fell to -72 in July 2025 from -53 in June.

This exceeds the previous record low of -69 in April 2020 and marks the lowest reading since the Index began in July 2016. Business leader confidence in their own organisations also plummeted to -9 in July, from +3 in June - the second lowest reading on record.

The latest Business Confidence Monitor for Q2 2025 shows confidence falling further into negative territory, reflecting ongoing concerns about the crushing tax burden and slower expected domestic and export sales growth.

These aren't isolated data points - they paint a picture of an economy in distress, with

The solution is staring the government in the face, yet they refuse to grasp it, and to be fair to them their predecessors failed too!

The only way forward, to my mind, and to many people inside and outside of hospitality - the only policy that will get the public back onside and our industry back on its feet - is an immediate VAT cut for hospitality.

I've long advocated reducing it to 12.5% for one year, then increasing it to 15% the following year. The benefits are crystal clear: stimulating demand, supporting job creation, improving business cash flow, and enhancing our tourism competitiveness on the global stage, but more importantly it would be a welcome concession by an under-fire government, one which the entire population would benefit not just operators, who wouldn’t cheer for cheaper food, drink and accommodation?

As for taxes? To quote the late, great Kerry Packer when he appeared before a government select committee in Australia: "As a government, I can tell you, you're not spending it that well that we should be donating extra." Our hospitality businesses aren't asking for handouts - they're asking for the breathing space to survive and thrive.

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EDITOR Peter Adams

On a more positive note, The Bank of England has reduced the base rate to 4% following a closely contested vote that required an unprecedented second ballot. This offers potential respite to our beleaguered sectors, and for that we must be thankful for small mercies. Every fractional improvement in our operating environment matters when businesses are fighting for survival on such thin margins.

SALES EXECUTIVES

But let's be clear: this interest rate cut, whilst welcome, is a sticking plaster on a gaping wound. What our industry needs is bold, decisive action on taxation that recognises hospitality's vital role as an employer, a community anchor, and a driver of economic activity.

Matthew Noades

The government must act, and act now. Every day of delay means more closures, more job losses, and more communities losing the pubs, restaurants, and hotels that make them vibrant places to live and visit. The question isn't whether they can afford to help - it's whether they can afford not to.

David Bartlett Guy Stephenson

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

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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.

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

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Issue 276

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Act Now, Government Urged...

As Hospitality Sector Crisis Deepens (CONTINUED FROM FRONT COVER) £3BN EXTRA COSTS In total, the Chancellors’ changes have piled £3 billion in extra costs on the sector, which, many operators will confirm, runs on very tight margins.

Data from the latest Hospitality Market Monitor indicates that Britain’s licensed premises count dropped to 98,746 sites by the end of June, representing a decline of 374 venues since January 1st. This translates to approximately 62 net closures monthly, marking a 0.4% contraction across the hospitality landscape.

The downturn represents a concerning shift for the industry following a relatively stable 2024, where venue numbers remained largely unchanged.

The latest figures underscore the hospitality sector’s ongoing struggle to recover from the pandemic’s impact. Current venue numbers remain 14.2% below pre-COVID levels recorded in March 2020, with the industry having shed more than 16,000 licensed premises over the five-year period.

The introduction of substantial new employment costs in April has placed additional strain on venue profitability, with industry analysts warning that without mitigation measures, these pressures could trigger further company restructurings during the remainder of 2025.

STARK DIVIDE The closure pattern reveals a stark divide between different hospitality segments. Food-led establishments have experienced the most severe impact, contracting by 2.9% over the past year. This stands in sharp contrast to drink-led venues, which recorded a 1.0% increase during the same period.

This divergence is reflected in performance data showing managed pubs consistently outperforming other hospitality sub-segments in monthly sales throughout 2025.

The resilience of drink-focused venues highlights the varying pressures across different operational models within the sector.

MANCHESTER “BUCKING THE TREND” Despite the overall decline, Manchester city centre has bucked the national trend, emerging as the sole major UK city centre to record venue growth between March and June 2025. Among the ten British city centres with the highest concentration of licensed premises, Manchester stands alone in expanding its hospitality offering.

Recent openings in Manchester have included a mix of London-based brands expanding northward, alongside local operators and independent entrepreneurs taking advantage of opportunities in the market. This growth pattern suggests regional variations in both demand and operational viability across the UK’s hospitality land-

scape.

CHALLENGING ENVIRONMENT Graeme Smith, a Partner & Managing Director at AlixPartners, said: “After a period of relative stability for pub and restaurant businesses last year, the first half of 2025 has proved more challenging, with the net closure rate increasing again – the big question for hospitality is what happens from here.

“The effects of a step change in costs and taxation, which landed this April, have made the trading environment more challenging for many hospitality businesses. Consumer demand appears to be resilient, so the medium-term impact of these changes is yet to be seen, although it seems likely that more closures will follow in the immediate term. In this environment, we would expect the polarisation in the market to continue, with the leading players continuing to grow and take market share from struggling brands.”

CANNOT CONTINUE Kate Nicholls, Chair of UKHospitality, said: “These latest figures are a devastating blow, showing in the starkest terms the impact of Government-driven cost pressures. Two hospitality venues closing every day is not just a statistic; it represents the hollowing out of our high streets and communities. Independent businesses, the lifeblood of our sector, are being disproportionately crushed under the weight of unfair taxation and soaring employment costs. The result is a sector in survival mode, where investment is at a standstill. Businesses are being forced to focus on just keeping the lights on, and growth is secondary.”

“This cannot continue. The Government has pushed hospitality to the breaking point, and we now run the very real risk of being taxed out of existence. Ahead of the Budget, we are calling for urgent, decisive action to relieve the burden on a sector that should be a powerful engine for economic growth and job creation across the entire country. The Government must lower the business rates that punish high street businesses, fix the poorly designed National Insurance Contributions that penalise job creation, and cut the rate of VAT to stimulate investment and align us with our European counterparts. Without these changes, we will see this alarming trend of closures accelerate, costing thousands more jobs and decimating high streets across the UK.”

TAX DISADVANTAGE Sir Tim Martin, boss of Wetherspoon, warned: “Higher business rates will exacerbate the already ferocious tax disadvantage that pubs are currently labouring under, inevitably resulting in increased home consumption and less pubs.”

Andrew Griffith, the Shadow Business Secretary, said: “The revelation that hospitality venues are closing at the rate of two every day as a result of this Government’s choices is very concerning. It shows how these staples of high streets and communities are hitting breaking point under the weight of hikes in rates, jobs taxes and employment costs. If everyone in Whitehall worked a shift or two in hospitality this summer, they might understand this better.”

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Issue 276

New Immigration Rules Turn Up the Heat on UK Hospitality: What Businesses Need to Know

By Samia Yaqub, Senior Associate in the Immigration team at Knights (www.knightsplc.com) and qualified lawyer specialising in immigration law On 22 July 2025, the UK government implemented a significant overhaul of the Skilled Worker visa route as part of its broader drive to reduce net migration and encourage domestic workforce participation. In a move that is sending shockwaves through kitchens and front-of-house teams nationwide, key roles including chefs, restaurant managers, and catering managers have been removed from the eligible occupation list for sponsorship.

This tighter framework has left many employers concerned that the already challenging staffing crisis will deepen.

THE NEW RULES AT A GLANCE Under the revised immigration rules, the minimum skill threshold for new Skilled Worker visa applicants has been raised from RQF Level 3 (equivalent to A-levels) to RQF Level 6 (degree level). This single change renders over 100 job roles ineligible for visa sponsorship, disproportionately affecting the hospitality sector. In addition, salary thresholds have been increased. The new general salary minimum is £41,700, with a lower threshold of £33,400 available in limited circumstances. Existing sponsored workers applying to extend their visa must also meet uplifted salary criteria. While a Temporary Shortage List (TSL) offers some flexibility for certain roles currently until 2026, this excludes hospitality occupations. In the first quarter of 2025 alone, the sector recorded over 80,000 vacancies. The removal of key roles from the sponsorship list is widely expected to exacerbate this shortage

LEGAL AND OPERATIONAL IMPLICATIONS FOR EMPLOYERS The risks of non-compliance under the revised immigration rules are considerable and growing. Businesses must ensure they sponsor only roles that remain eligible under the new rules, and that any Certificates of Sponsorship (CoS) issued prior to 22 July 2025 meet the necessary transitional requirements, including updated salary thresholds. Consequences of breaching sponsor duties include; civil penalties of up to £60,000 per illegal worker, reputational damage, with breaches often published online and attracting media scrutiny as well as disruption to business operations.

The Home Office has significantly increased its enforcement activity, with a clear emphasis on compliance and data-driven monitoring. In January 2025, it conducted 828 premises visits, a 48% increase compared to the same period in 2024 and recorded a 73% rise in arrests related to illegal working. Between July 2024 and January 2025, a total of 1,090 Civil Penalty Notices were issued to employers across multiple sectors.

In addition to traditional enforcement, the government is now placing a much greater emphasis on digitisation and cross-departmental data sharing. These reforms form part of a broader effort to streamline compliance monitoring and proactively identify breaches through integrated systems. This shift was illustrated in a recent client case involving a hospitality employer whose internal HR system failed to flag the expiry of a sponsored student worker’s visa.

As a result, the individual worked several additional shifts for which they were paid before their employment was lawfully terminated. While many would argue the breach was minor and unintentional, the business

received a £45,000 fine. Although the fine could be reduced if paid early, the financial penalty offered little comfort in a sector where margins are already under severe pressure. This case underscores the additional burden now placed on employers to digitise and streamline their internal compliance processes.

In today’s regulatory landscape, even administrative oversights, can lead to significant enforcement action.

Businesses that continue to rely on manual tracking or disjointed systems are exposing themselves to unnecessary risk. Employers must now adopt real-time visa monitoring tools, implement automated alert systems, and carry out regular internal audits to ensure full compliance. The standard has shifted: prevention is no longer a best practice it is a regulatory expectation.

PREPARING FOR THE FUTURE: FOUR KEY STEPS FOR HOSPITALITY BUSINESSES With sponsorship routes narrowing and immigration compliance tightening, hospitality employers must adopt a proactive approach. Here are four immediate priorities: 1. Review Existing Sponsored Staff Audit current visa holders in roles affected by the changes. Ensure that CoS issued before 22 July 2025 remain valid and assess whether extensions meet the new salary requirements.

2. Cease Sponsorship for Ineligible Roles Do not assign new CoS for removed roles. Attempts to reclassify excluded roles under different job codes will be flagged by UKVI and may lead to licence suspension.

3. Invest in Domestic Recruitment and Training With international recruitment becoming more limited, businesses should explore partnerships with colleges, apprenticeship schemes, and engage with Local Skills Improvement Plans (LSIPs).

4. Stay Alert to Policy Developments and Alternative Routes The UK-EU Youth Mobility Scheme, agreed in May 2025, may provide a limited pathway for young workers to enter the UK labour market. Employers should remain alert to any future amendments to the Temporary Shortage List or the introduction of sector-specific visa routes. In the meantime, businesses are encouraged to engage with and support industry bodies in their efforts to influence the Migration Advisory Committee (MAC) particularly in advocating for the reinstatement of key hospitality roles to the Skilled Worker route.

CONCLUSION The recent immigration reforms mark a defining moment for the UK’s hospitality sector. With access to international labour reduced and compliance obligations on the rise, employers are being called upon to rethink their workforce strategies. While the government’s objective of reducing net migration may meet political priorities, it presents operational and economic challenges for an industry already under pressure.

Going forward, hospitality businesses must adapt with agility and foresight, balancing recruitment needs with a rigorous compliance framework. In this new environment, the recipe for success will involve a blend of planning, policy awareness, and long-term investment in skills. Those who fail to adapt may find themselves facing more than just a staffing shortage, they may be facing enforcement.

Proper Pubs Celebrates Community Champions at Prestigious Awards Gala Proper Pubs celebrated the outstanding achievements of its pub operators at its first ever ‘Proper Pubs Awards Gala’, held in Chesterfield on Thursday 31st July 2025.

The event brought together operators from across Proper Pubs’ estate of more than 200 pubs in England, Scotland and Wales, recognising those who have gone above and beyond for their communities over the past year.

Ten prestigious awards were presented on the night, with the overall ‘Proper Pub of the Year’ title going to the Chrystal Bell in Glasgow, which also took home the ‘Audit Pub of the Year’ award.

THE FULL LIST OF WINNERS IS AS FOLLOWS: • Audit Pub of the Year: Chrystal Bell, Glasgow • Community Pub of the Year: Victoria Bar, Glasgow • Entertainment Pub of the Year: Town Hall Tavern, Greater Manchester • Gaming Pub of the Year: Gamull, Preston • Marketing and Social Media Pub of the Year: Church Inn, Greater Manchester • New Proper Pub of the Year 2025: Woodman, Waterlooville • Outstanding Achievement Award: Ashmore Inn, Wolverhampton • Sales Performance Pub of the Year: New Inn, Clay Cross • Sports Pub of the Year 2025: Reindeer Inn, Mansfield • Proper Pub of the Year: Chrystal Bell, Glasgow

IN ADDITION, SEVERAL PUBS WERE RECOGNISED AS HIGHLY COMMENDED IN THEIR CATEGORIES: • Entertainment Pub of the Year: Beehive, Sunderland • Marketing and Social Media Pub of the Year: White Swan, Huddersfield • New Proper Pub of the Year 2025: Wonder, Tividale • Sales Performance Pub of the Year: Miners Arms, Middlesbrough • Sports Pub of the Year 2025: Little Oak, Chester Matthew Gurney, Operations Director for Proper Pubs, commented: “Our pubs are the beating heart of their local communities, providing a welcoming space for people to come together, connect and support one another. Every day, our operators go above and beyond – not just serving great drinks and creating a friendly atmosphere, but also organising events, supporting local charities and being there for their customers in ways that truly make a difference.”

“These awards are a fantastic way to celebrate the dedication, creativity and community spirit shown by our operators, who continually set the standard for what a local pub should be.”

“I am incredibly proud of everything our teams have achieved this year. The stories behind each of these awards stand testament to the passion and commitment of our operators, who work tirelessly to make their pubs vital social hubs for their local residents. Congratulations to all our winners and highly commended pubs – your achievements are truly deserved. I’d also like to extend my thanks to every single operator across our estate for your hard work, resilience and unwavering commitment to making Proper Pubs such a special part of people’s lives.”

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Bank of England Delivers Fifth Rate Cut as Hospitality Sector Seeks Relief The Bank of England has reduced the base rate to 4% following a closely contested vote that required an unprecedented second ballot, offering potential respite to Britain's beleaguered hospitality and licensed trade sectors.

Government must go further: lower business rates through the promised 20p discount for hospitality, fix NICs by extending exemptions to young people and those moving from welfare to work, and cut VAT to match our European competitors and drive investment.”

The Monetary Policy Committee's 5-4 majority decision to cut rates by 0.25 percentage points marks the fifth reduction in twelve months, bringing borrowing costs to their lowest point since March 2023. For pub chains, restaurant groups, and hotel operators carrying significant debt loads, this represents the most favourable lending environment in nearly two years.

“Without these measures, businesses risk being taxed out of existence.

Many have already been forced to cut back – on jobs, on investment and on ambition, despite the sector being primed as a key driver to help power the UK’s economic recovery.”

Kate Nicholls, Chair of UKHospitality, said: “While we welcome the news that interest rates are coming down, the hard truth is that it’s not enough to unlock the growth our sector desperately needs. Banks must prioritise growth by ensuring businesses can access affordable finance, especially in hospitality, which continues to face mounting cost pressures.”

“To truly revive the high street and boost job creation, the

Governor Andrew Bailey acknowledged the tight margins of the decision, stating the committee faced a "finely balanced" choice. The historic requirement for a second vote - the first such occurrence in MPC history - underscores the complexity of current economic conditions affecting business confidence across the hospitality sector.

Chancellor Rachel Reeves said: “This fifth interest rate cut since the election is welcome news, helping bring down the cost of mortgages and loans for families and businesses.

“The stability we have brought to the public finances through our Plan for Change has helped make this possible and helped us become the fastest growing economy in the G7 in the first quarter of this year. We’re locking in this growth in the long run by investing over £113bn in infrastructure, securing three major trade deals and embracing the technologies of the future – to drive up wages and improve living standards across the UK." Recent ONS statistics paint a concerning picture for labour-intensive hospitality businesses. Unemployment has climbed to 4.7% over the three-month period ending in May, representing a four-year peak that particularly impacts service sector recruitment.

Simultaneously, wage growth excluding bonuses has decelerated to 5% - the weakest expansion in almost three years. This combination of rising joblessness and moderating pay increases creates mixed pressures for hospitality operators already grappling with elevated staffing costs and recruitment difficulties.

Village Pub Near Carlisle Celebrates AA Rosette Award The Queens pub in Warwick-on-Eden is raising a glass after being crowned with an AA Rosette for culinary excellence, alongside a four-star rating for its accommodation.

Andrew Buchanan, director of pubs and brewing at Thwaites, commented on the win, saying: "It’s fantastic to see The Queens receive the recognition it deserves.

It is now the only AA Rosette-awarded establishment in the village.

"Tim and Mike have done an exceptional job of putting the pub back on the map, and this AA Rosette reflects the team’s passion for creating something truly special for the local community."

The pub is owned by Lancashire-based hospitality group Thwaites and managed by Tim Frayne and Mike Fielder, who have been at the helm since May 2023.

Commenting on the award, Mr Frayne said: "Mike and I took over The Queens in May 2023, and it’s been a rollercoaster of good beer and great food ever since.

"I’ve been running pubs since 2014, from city-centre spots to countryside gems, and even a few with microbreweries thrown in, so yes, I’m a bit obsessed with cask ale.

"Our shared love for real ale and good values has helped us shape The Queens into what it is today.

Following the inspection, the AA praised the hospitality at The Queens, saying it ‘sets a great tone for a wonderful stay’ and that ‘the team’s friendly, natural approach makes guests feel right at home from the get-go'.

The venue serves a menu of classic pub favourites and bistro-style specials, all cooked with fresh, locally sourced ingredients. The AA was also impressed with the pub's breakfast offering, calling it ‘a great start to the day’ and giving it an AA Breakfast Award.

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Issue 276

Eight Easy Ways For Hospitality Operators To Reduce Their Energy Usage And Boost Their Sustainability Credentials

By Abraham Akbareian, Sustainability Lead at PE, the UK’s largest independent business-to-business energy supplier (https://pe.solutions/) Energy costs are a significant expense for hospitality businesses, often representing a substantial portion of their operating budget. And whilst the Government’s new emissions cutting trial - to support pubs, cafes, restaurants and hotels to achieve lower energy bills – is welcome, there are lots of simple changes that all operators can make to reduce their energy usage and bills and increase their sustainability credentials.

gible for lighting upgrade grants or tax incentives under the Enhanced Capital Allowance scheme.

3. INSTALL SMART THERMOSTATS Heating, ventilation, and air conditioning (HVAC) is another big energy drain in a hospitality business. So, look at smart thermostats, which allow heating and cooling schedules to be scheduled based in line with the time of day and business volume.

Tip: Reducing the temperature by just 1°C during working hours can bring significant savings without impacting customer comfort. Also, check time switches so that the heating times match when the outlet will be occupied.

Savings insight: Smart thermostats can deliver a 10-15% reduction in annual HVAC costs – that’s a saving of around £300 a year. Consider zoning your premises so front-of-house, back-of-house, and storage areas have separate heating profiles. Zoned controls can reduce heating costs by a further 510%.

Here, we’re sharing our eight top practical, actionable energy-saving tips tailored specifically for the sector, where even small changes can make big savings.

4. INVOLVE YOUR EMPLOYEES

1. REGULARLY MAINTAIN KITCHEN EQUIPMENT

Tip: Hold monthly training sessions on energy-saving practices, such as turning off appliances during slow hours, and appoint Energy Champions - staff members responsible for turning off lights, ovens and equipment when not in use and making sure that heating and hot water are set at the right temperature.

Savings insight: Training staff on energy-saving practices can save you up to £800 a year for a large business. Why not run an energy-saving competition between teams to see where staff can spot areas for upgrade and make efficiency improvements.

Your fryers, ovens, refrigerators, and dishwashers work continuously to keep your kitchen operations smooth, but they waste energy if they’re not properly maintained. So, create a regular maintenance schedule to ensure each piece of equipment performs at peak efficiency.

Tip: Refrigerator condenser coils should be cleaned every three to size months, depending on kitchen dust and grease levels. Dusty coils can increase energy consumption by up to 25%, not forgetting equipment not regularly maintained may void manufacturer warranties.

Savings insight: Well-maintained equipment can reduce energy consumption by 20% annually.

2. SWITCH TO LED LIGHTING Lighting is often overlooked, but it accounts for a significant portion of your energy bill. LEDs use up to 80% less energy than traditional incandescent bulbs and can last up to 25 times longer. Installing timer switches or motion sensors in toilets and stockrooms is also recommended.

Tip: Use dimmers in dining areas to control lighting intensity based on natural light levels, enhancing ambiance while conserving power.

Savings insight: By upgrading to LED lighting, a small or medium sized business could save £500 annually on average. Your business might also be eli-

Your employees’ behaviour plays a key role in energy conservation.

Simple practices like switching off lights in unoccupied areas or correctly using equipment can lead to significant savings. It is also an easily overlooked, but high-impact area of improvement.

5. OPTIMISE REFRIGERATION In any café, pub or restaurant refrigeration is essential, but it also consumes a large share of site electricity, often up to 30–50% in kitchens. By ensuring optimal performance, waste is kept to a minimum.

Tip: Position fridges and freezers away from hot appliances and avoid overfilling them - crowded shelves block air circulation and force the motor to work harder. Other tips include regularly checking door seals for leaks, keeping them closed as much as possible and installing door closers and alarms so that they’re not accidentally left open. Consider adding night blinds for extra insulation.

Savings insight: Efficient refrigeration practices can cut energy usage by 30%.

6. OPTIMISE STORED WATER TEMPERATURE

To ensure both safety and efficiency in hot water systems, stored hot water should be kept at 60°C (140°F) to prevent Legionella bacteria growth. Increasing the temperature further results in wasted energy and potential scalding risks.

Tip: Regularly test and monitoring calorifier hot water flow and return temperatures to ensure temperatures of 60°C. Consider also implementing TMVs (thermostatic mixing valves) to balance safety with comfort at outlets—this allows stored water to remain safe at 60°C while delivering cooler water to taps.

Savings insight: Lowering the flow temperature from 80°C to 60°C can lead to energy savings of up to 9%.

7. CHECK YOUR BOILER To reduce energy wastage, optimize boiler performance through regular maintenance, efficient temperature settings, and even upgrading to a smart boiler system, which provides data analytics on energy consumption – identifying inefficiencies to make informed decisions on efficiency.

Insulating pipes, fixing leaks, and potentially lowering hot water temperatures can also significantly cut energy consumption.

Tip: Consider fuel costs. While gas boilers are often considered more efficient and affordable, especially where mains gas is available, the best fuel choice depends on your specific location and energy needs. If you can consider the upgrade to a heat pump system, there are great efficiencies to be found.

Savings insight: A routine boiler service can increase its efficiency by up to 10% and upgrading to an energy-efficient model can save up to £340 per year on energy bills. To help with zoning, consider smart TRVs (thermostatic radiator valves) to control temperature in different areas.

8. INVEST IN ENERGY-EFFICIENT APPLIANCES Older appliances are prone to energy waste, while new energy-efficient models are designed to operate with minimal power. Though the upfront cost is higher, they offer a substantial return on investment over time.

Tip: Look for appliances with an Energy Star rating or those certified for energy efficiency in the UK. Savings insight: Modern energy-efficient appliances can reduce electricity usage by 20–40%, depending on the appliance type and age of your current units (Source: Energy Saving Trust). This translates not only into significant electricity savings, but also potentially for water bill savings.

WRAP-UP: Small changes made consistently across your operation can result in significant savings over time. Whether you're a local pub or a hotel group, optimising energy use isn't just about cost—it’s about reputation, regulation, and futureproofing your business.

Greene King Pub Partners on Track to Invest £27 Million in Pubs in 2025 Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is on course to invest £27 million in its pub estate during 2025 – its biggest annual investment in recent years, despite rising costs facing the industry.

This latest investment follows significant capital expenditure of £23 million in 2023 and again in 2024, demonstrating Greene King’s continued and consistent commitment to supporting its leased, tenanted and franchise partners, maintaining high-quality pubs and investing in communities across the UK. Greene King’s £27 million investment in 2025 is being used to support these businesses by refurbishing and transforming leased, tenanted and franchise pubs across England and Scotland this year. It comes at a time when costs facing the sector are higher than ever following a reduction in business rates relief for small businesses in April and rising employment costs.

Earlier this year, Greene King Pub Partners announced that 94% of its estate is currently let out on substantive agreements – the highest occupancy rate among the UK’s biggest partnership pub businesses.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We are incredibly proud of the continued investment we are making in our pubs.

Hitting £27 million of investment this year is a clear sign of our long-term commitment to supporting our partners and the communities we serve, especially at a time when pubs are facing rising costs.”

“This sustained investment is part of our strategy to ensure our pubs remain vibrant, sustainable businesses at the heart of local communities – whether they are leased, tenanted or franchise.”

“We know how important pubs are to the social and economic fabric of the UK – and we’re proud to play our part in backing them.”

Issue 276

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Government Sets Out Low Pay Commission Remit On National Living Wage The Government has set out its remit for the Low Pay Commission on National Living Wage rates, calling for it not to drop below two-thirds of UK median earnings, and to have a decision in place for it to apply from 1st April 2026.

It said it will push forward with plans to look at removing “discriminatory” age bands for the national minimum wage as it extended the remit of the Low Pay Commission (LPC) and that the advisory body will consult with employers, trade unions and workers on narrowing the gap between the minimum wage rate for 18 to 20-year-olds, and the so-called national living wage – the UK minimum wage for workers 21 years and older.

The LPC will also be required to put forward “recommendations on achieving a single adult rate in the years ahead”.

However, the government may need to increase the national living wage (NLW) from the current £12.21 to £12.71 in April 2026 to meet its own targets on salary increases, the Low Pay Commission (LPC) has said.

The independent body, which makes recommendations to the government on the national living and minimum wage, has said that this 4.1% increase would ensure that the national living wage does not fall below two-thirds of median earnings, the minimum level set by government. hat as predicting this figure is “challenging”, the recommended NLW may be within a wider range of £12.55 to £12.86.

Chancellor Rachel Reeves said: “To ensure the right balance is struck between the needs of workers, business affordability and the wider economy, the LPC is being asked to consult on several issues before recommending the new rates.”

Kate Nicholls, Chair of UKHospitality, said: “UKHospitality and its members have always supported the prin-

ciple of the National Living Wage, and we share the Government’s ambition to raise living standards for everyone. The ambition is right, but the timing and pace of increases must be carefully considered in the context of the wider economic environment. What’s more, the publishing of the remit is coming a good six months later than normal, so the original forecasting of the impact is having to be adjusted. Despite this, it’s a positive that this is a maintain remit, not a lower one, as is the recognition of taking into account the wider macro-economic circumstances and challenging labour market.”

“With significant new costs, such as the increase made to employer National Insurance Contributions, already hitting businesses hard, any significant wage hike may cost jobs. We urge the Low Pay Commission to recognise these cost pressures and recommend a more gradual and sustainable increase this year.”

“Regrettably, escalating employment costs are already forcing businesses to reduce staff hours and, in some cases, make redundancies. Across the board, the labour market indicators are flashing red, and the Bank of England has also repeatedly voiced concerns about a potential wage-price spiral fuelling inflation. Inflating wages too far, too fast, would be counter-productive, resulting in fewer people earning a little more, but many more facing job losses or reduced hours, ultimately undermining the goal of putting more money in people’s pockets.”

“The Government rightly places economic growth at the heart of its mission, but for that to succeed, wage policy cannot be set in a vacuum. Therefore, we strongly advocate that the LPC’s approach and subsequent targets fully take account of the impact on employment levels and overall economic growth. This will ensure that future National Living Wage rates support, rather than hinder, our shared goal of a prosperous economy with opportunities for all.”

Craft Union Presents Cheque To Pub Is The Hub After Fundraising Event Pub is The Hub chief executive John Longden OBE was presented with cheque for £11,413.50 from Craft Union managing director Frazer Grimbleby.

The cheque was from the Craft Union’s Community Stomp raised £22,827 in joint support of Pub is The Hub and Help for Heroes.

Pub is The Hub has thanked Craft Union and their teams for all their marvellous support.

The teams from across Craft Union Pub Company came together for the second ever Crafty Stomp – a cross-country walking challenge that brought pubs, people and communities together.

The money raised will enable Pub is The Hub to support vital community services and activities in local pubs across the country helping with initiatives to overcome social isolation and combat loneliness.

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Issue 276

Supporting Today’s On-The-Go Customer with Smart EPoS Solutions

By Maxwell Harding, Founder and CEO, Dynamify (www.dynamify.com)

After several years of hybrid and remote working models dominating workplace culture, the UK is now seeing a steady rebound in office attendance. Recent data shows that occupancy levels have hit a post-pandemic high in the first half of this year, as employees return to city centres and settle into the familiar rhythm of commuting, quick coffee stops, and the lunchtime rush.

reason customers stay loyal to a brand, surpassing even product quality.

For food and beverage operators, this marks a crucial moment: the return of the on-the-go customer. Busy workers aren’t just looking for something to eat or drink, they are looking for speed, convenience and a seamless experience that fits into their packed schedules.

What’s more, EPoS systems offer the benefit of non-anonymised basket-level data that helps operators better understand what their customers want and make more informed decisions. By tracking orders and managing produce more efficiently, F&B businesses can also plan resources and supply better, reduce waste and cut costs. Ultimately, this supports sustainability and improves the bottom line.

This is where EPoS technology comes into its own. From QR code ordering directly from their table to self-service kiosks, these systems help streamline the entire process, allowing customers to skip the queues, place their orders quickly and get back to their day without delay. They also help ease reliance on members of staff, which is especially valuable at a time when persistent labour shortages continue to challenge the hospitality sector.

These systems also enable a more personalised experience due to the software’s ability to analyse each customer’s purchase history. This allows operators to leverage subscription-based schemes and loyalty programmes designed to entice customers with rewards and giveaways tailored to their specific food and drink preferences.

If they know their customer tends to grab the same sandwich at 1p.m every Wednesday, the system can push a loyalty reward notification for that exact time and day, tailored to their favourite product. It’s thoughtful touches like this that make customers feel seen and valued in the middle of their busy working day. In fact, according to a 2025 EY Loyalty Market Study, loyalty programmes are the top

This in turn helps businesses stay competitive by providing a more tailored service that not only strengthens customer relationships, but also captures valuable data insights for future marketing and service improvements.

With this visibility, F&B businesses can also identify which ‘grab and go’ products are most popular and even pinpoint the busiest days of the week. For example, Tuesdays might see a higher demand for ‘grab and go’ lunches, while Thursday lunchtimes tend to be more relaxed. Armed with these insights, operators are able to appropriately stock the most relatable product when demand calls for it.

As office life regains momentum, food and beverage operators have a unique opportunity to rethink how convenience, technology and personalisation intersect with their customers' everyday lives. It’s those businesses that adapt quickly and intelligently that will be best placed to thrive in this new landscape. With the right tools and data at their disposal, operators can move beyond simply meeting demand and instead create experiences that genuinely connect with today’s busy, tech-savvy customers.

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.”

Adnams Announce New Chief Financial Officer Suffolk-based premium beer, spirits and hospitality group Adnams, has appointed Andy Driscoll as its new Chief Financial Officer.

A Deloitte qualified financial professional with significant financial leadership experience across FMCG and logistics sectors, Andy will formally join the business on 1st September 2025.

He will become an Executive Director of the Adnams Board, serving in the role of CFO. Andy’s appointment supersedes the work of Interim Funding Director, Robin Paul, who will stand down in the coming weeks after a period of handover.

The appointment of Mr Driscoll is a significant step within the company’s growth strategy for 2025 and beyond, as outlined during their recent Annual General Meeting.

Interim Chair, Simon Townsend, spoke at the AGM to reiterate a focus on profitability and shareholder value, while highlighting the company’s emphasis on two key initiatives in the year ahead – Destination Southwold and Ghost Ship.

Mr Driscoll, who has previously served as CFO for the likes of Constellation Cold Logistics, Valeo Snackfoods and Kettle Foods, said of his appointment: “I am very much looking forward to becoming part of the Adnams operation, particularly at a time of such bold vision for the future.

I have been extremely fortunate to have worked for a number of brands across FMCG and manufacturing, but it is especially exciting to join a business whose ethos and products are so cherished, not only within the Adnams heartland but across the UK and beyond.”

Jenny Hanlon, Chief Executive Officer, welcomed Mr Driscoll to the role. She said: “Andy is a great fit for our business and will play a very important part as we continue our focus on growth and profitability.”

We are very clear on our strategic emphasis in the months ahead – namely Ghost Ship and Destination Southwold – and Andy’s experience will help ensure we remain on course with that approach, and that we deliver outstanding outcomes for our shareholders and our loyal customers too.”

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Government “Pricing People Out of Pubs” CAMRA Warns Nearly half of UK pubgoers are cutting back on pub visits as cost pressures bite. The Chancellor is warned that the cost-of-living crisis is pricing people out of the pub, new polling shows.

“We are demanding the government use the upcoming Autumn Budget to help make pubs more accessible: starting by rolling back on the disastrous hike in National Insurance Contributions, cutting VAT for pubs just like they’re planning to do in Ireland, introducing significantly lower business rates bills for pubs and brewers, and cutting tax specifically on pints served in pubs. These measures are desperately needed to secure the future of our beloved locals, world-renowned breweries and to stem further price hikes for drinkers.”

As CAMRA launched Great British Beer Festival in Birmingham it issued a stark warning government ahead of Autumn Budget.

New polling from YouGov reveals that 45% of pubgoers say they are going to the pub less often in the past 12 months due to the rising cost of living – a clear signal that urgent action is needed to protect the nation’s pubs, publicans and brewers.

But it’s not all doom and gloom. These figures come as CAMRA opens the UK’s biggest pub: the Great British Beer Festival in Birmingham. This five-day celebration of beer, cider and pub culture will welcome revellers with more than 600 drinks on offer and bars named after iconic pubs saved from closure, showing that community action really does work.

In the Midlands, where CAMRA’s Great British Beer Festival kicks off this week, 45% report cutting back on pub visits, showing this issue hits hard even in Britain’s pub heartlands.

CAMRA Chairman, Ash Corbett-Collins, said: “People want to support their local pubs, but the reality is, they’re being priced out. With lower disposable incomes and publicans being forced to put up prices through no fault of their own by rising running costs, for a lot of people a regular night out at the pub just isn’t affordable.

“This is a warning sign for the future of our locals. If people can’t afford to go, pubs can’t survive. But luckily, the Chancellor can use the Autumn Budget to help fix this.

This year’s festival is championing the Keep Cask Alive campaign to have cask beer recognised as a cultural asset by UNESCO, marking the two-year anniversary of the Crooked House tragedy with a rallying cry to protect community locals, highlighting the boom in low and no-alcohol beers with a record-breaking selection, and sending a clear message to government ahead of the Autumn Budget on what pubs, brewers and cider makers need to survive and thrive.

Essex Operator Takes On Second Star Pubs Lease Southend-on-Sea based multiple operator Jamie Foster has taken on his second substantive lease with Star Pubs, The Railway Hotel in Southend-on-Sea, which has been closed for three years. A joint £650,000 refurbishment of the site by Star Pubs and Jamie starts today 4th August reopening the pub at the end of September.

“Southend-on-Sea is a great location with a real community feel. The Railway Hotel is a prominent and iconic centrally located pub, renowned for its live music, which I will continue to host. David Bowie and Wilko Johnston both performed there. I have had my eyes on The Railway Hotel for a year. I could see its potential and know the local market well. I can’t wait to reopen it and make it a landmark music venue once again whilst broadening its appeal with great food and other activities. With such a large prominent site, I’ve no plans to extend my business for now.”

Jamie also has a Star Pubs lease for The Old Garrison in Shoeburyness – a community local – and runs a third Star Pub, The Spread Eagle in Southend, a football driven pub, on a temporary agreement. Both pubs he has turned around and are thriving.

Says Jamie: “Since taking on the Old Garrison two and a half years ago trade has increased tenfold. It’s gone from an empty shell to a well-loved community pub. I have found recently with my two sites that trade can be amazing one moment and then drop off. My focus now is on finding the niche activities and initiatives that will help level out this see-sawing. Overall, however I remain optimistic and think you get out what you put in. Whilst people will leave the industry, it will not fall over, it will continue. Pubs and hospitality are part of the fabric of the country.

Says Matt Cornwell, Star Pubs Investment Manager: “We’re delighted to be coinvesting with Jamie to reopen The Railway Hotel. It’s part of a £40m investment that HEINEKEN UK is making this year upgrading and reopening pubs. Jamie has a proven track record of turning around underperforming pubs.

Interest in the future of The Railway Hotel locally is massive. It deserves someone passionate to take it forward. Jamie loves Southend-on-Sea and The Railway Hotel and will do a fantastic job restoring it to its former glory.”

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Issue 276

Understanding Charity Partnerships for F&B Brands

By Mika Sudjarwo, Account Manager - PR & Events at Goho (www.thisisgoho.com) Teaming up with a charity can be truly rewarding for any restaurant or food and beverage business. Beyond the feel-good factor of giving back, it is also a powerful way to enhance your public profile, connect with your community and attract new customers.

But, like any partnership, it needs careful thought and planning to work well.

The advantages are numerous. A well-chosen charity collaboration can transform your business from just another place to eat into a community hub with a heart.

This can be a huge differentiator in a crowded market.

When customers know that a portion of their bill goes to a good cause, many are more likely to choose you over a competitor. This creates a sense of shared purpose and builds customer loyalty that is far more meaningful than any loyalty card scheme.

Take an example of ice cream vans partnering with children's hospitals on National Ice Cream Day. It was a simple idea, but the impact was enormous. The vans were selling ice cream and they were spreading joy with comfort to children and their families during a difficult time. This generated powerful and positive media coverage for the ice cream industry as a whole, creating a strong emotional connection with the public. It showed the human side of the businesses and demonstrated a genuine commitment to the community.

There are potential pitfalls to be aware of though. A common mistake is to choose a charity purely for the public relations boost, and without a genuine connection to its cause. This can come across as insincere and even exploitative, which can damage your reputation rather than enhance it. Customers are very savvy and can spot a cynical marketing ploy a mile away.

Another challenge is ensuring that the partnership is fair and transparent. You need to be clear about how much money will be donated and how it will be collected. Any ambiguity can lead to distrust. You also need to manage the partnership properly, ensuring that both parties are getting what they need from the collaboration. A one-sided partnership is rarely successful in the long run.

So, how do you find the right charity to partner with?

The key is to find one that aligns with and tells the story of your brand. Think about your values, your ethos and what makes your business unique. If you run a local bakery, a collaboration with a local homeless shelter to provide bread and pastries could be a perfect fit. It is a natural extension of what you do and tells a story of your commitment to feeding your community.

If you are a cafe that sources its coffee from a particular region, you could partner with a charity that supports fair trade or sustainable farming in that area. This not only highlights your ethical sourcing but also shows a deep commitment to the people who produce your ingredients. The partnership becomes an authentic part of your brand narrative, not just an add-on.

To find these charities, start by looking within your local community. Ask your staff what causes they care about. Talk to your customers. Local charities are often the most impactful to collaborate with as they are directly connected to the people you serve. You can also use resources like the Charity Commission website to find registered charities in your area.

Once you have identified a potential partner, reach out to them with a clear proposal. Be specific about what you can offer and what you hope to achieve. A partnership could be as simple as donating a percentage of sales from a specific item or as ambitious as hosting a large fundraising event.

In the end, a successful charity partnership is about building a better business and a better community. You are creating a legacy of kindness that will resonate with your customers and your staff for years to come.

When done with sincerity and integrity, it is a recipe for success that everyone can feel good about.

We love partnering with charities at Goho and actively encourage our clients to make this a key part of their strategy.

Admiral Taverns Awards Colchester Pub After Raising £30,000 For Charity In One Year Admiral Taverns has named The Silver Oyster in Colchester as its ‘2025 Leased & Tenanted Community Pub of the Year’ after raising £30,000 for various charities over the last 12-months.

At the end of July, Ian Ronayne – Managing Director at Admiral Taverns – attended The Silver Oyster to present the licensees, Peter Gibbins and Amethyst Winkler, with a certificate, flowers and a bottle of champagne to celebrate this fantastic achievement.

Peter and Amethyst came to the helm of The Silver Oyster in 2022 with a wealth of knowledge and expertise having spent the last 20-years running another nearby local pub which they remain in charge of. As passionate, community-minded locals, they have worked tirelessly and invested approximately £90,000 into the pub to ensure it offers residents a vibrant social hub that brings people together and supports all aspects of local life.

Since taking over three years ago, the licensees have successfully raised over £100,000 for several important causes, including local residents in need, Macmillan, Guide Dogs, Dementia UK and many more.

Most recently, the couple held a family fun charity day – complete with live entertainment and a BBQ – to raise money to have lifesaving automated external defibrillators (AED) mounted outside various local businesses for emergency use.

The event was a huge success, raising a phenomenal £3,500 which is enough to purchase four AEDs.

Peter Gibbins, Licensee at The Silver Oyster, said: “We feel genuinely honoured and extremely proud to have been given this award. Everything we do is with the community in mind and it’s been a real privilege spending the last few years at The Silver Oyster. We’ve truly loved every minute of it and are so grateful for all the support we have received. None of this would have been possible otherwise so from the bottom of our hearts, thank you to everyone who has shown up for us – it means the world!”

In addition, Peter and Amethyst hold regular community events – including private functions upon request – such as free weekly coffee mornings for the elderly, charity boxing days and monthly live music evenings at least once a month. On Christmas Day in 2024, the licensees hosted 20 elderly residents for a four-course festive lunch and gave them each a gift as part of their mission to combat loneliness within the community.

Ian Ronayne, Managing Director of Admiral Taverns, commented: “On behalf of the whole team at Admiral Taverns, I would like to thank Peter and Amethyst for their phenomenal contribution to their local community.

I’m truly in awe of their fantastic efforts and delighted that we’ve been able to recognise their hard work.

As a business with community at the heart of everything we do, we are committed to celebrating the licensees going the extra mile and making such a tangible difference to the lives of their local residents. To me, this initiative stands testament to that, and I hope it goes some way in showing our appreciation to those going above and beyond.”

Bidfresh Announces The Acquisition Of Hodgson Fish And Sailbrand Bidfresh has announced the acquisition of both Hodgson Fish and Sailbrand, effective from 30th July 2025.

This strategic move further strengthens Bidfresh’s position as the UK’s foremost fish and seafood wholesale distributor and marks the first acquisition under the leadership of Andy Farnworth, who became the wholesaler’s Managing Director last summer.

The acquisition supports the company’s strategic ambition to double in size over the next five years and is expected to strengthen the group, delivering greater scale, a broader product range, and the combined expertise of all three businesses for the benefit of customers.

Hodgson Fish is a fourth-generation business and one of the UK’s oldest UK suppliers, with operations dating back to 1916 on the fish quay in Hartlepool.

Both companies will continue to operate independently under the leadership of Peter Hodgson as Managing Director, while Lee Roberts will continue to head Sailbrand as Business Director.

Commenting on the acquisition, Andy said: “We are absolutely thrilled to welcome Peter, Jill, Ian, Lee and their teams into the Bidfresh family. We have long admired both businesses and are confident that, with our support, they will continue to flourish in their respective regions, serving their customers with outstanding

quality fish and seafood.

“We are committed to expanding our Bidfresh network into new territories, both through organic growth and the acquisition of likeminded regional fresh businesses that share our values and enhance our overall proposition. The addition of Hodgson Fish and Sailbrand is a perfect example of this strategy in action.

“With their rich heritage, specialist expertise, and exceptional local teams in Hartlepool and Huddersfield, we believe both businesses are an ideal fit for Bidfresh. We are genuinely excited to be part of their journey ahead.”

Peter Hodgson, Managing Director of Hodgson Fish and Sailbrand, commented, “We see Bidfresh as the ideal partner, thanks to their core values of quality and service, and their commitment to allowing individual businesses to retain their unique operations within the group.

“We are excited about the future and look forward to working closely with Andy and the wider Bidfresh team. It will be very much business as usual — the same management team will remain in place, continuing our hands-on approach and personal service ethos.

“These qualities have made Hodgson Fish and Sailbrand two of the UK’s most respected fresh fish and seafood suppliers, and this partnership will ensure that legacy continues well into the future.”

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Drinks Sales Back In Growth After Temperatures Rise On Premise drinks sales bounced back into growth in the first full week of July thanks to widespread warm weather.

As is usually the case during hot weather, LAD categories and soft drinks felt the biggest boost to sales.

CGA by NIQ’s latest Daily Drinks Tracker shows average sales in managed venues in the week to Saturday 12 July were 5% ahead of the same period in 2024. This is a strong turnaround from the previous seven days, when sales were down by 4%.

Cider soared 34% year-on-year, while beer rose 6%. Soft drinks joined cider in double-digit growth at 11%. However, some other categories struggled in the heat, with spirits dropping 2% and wine down 12%.

High temperatures led to spikes on several days, with year-on-year growth of 19% and 30% on Tuesday 8 and Thursday 10 July.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “It was a very welcome return to real-terms growth for On Premise operators and suppliers in the first full week of July.

Figures were held down on some other days by tough comparatives with July 2024, when England were performing well in the men’s Euro football tournament. However, recent weeks have also benefited from the women’s version of the competition, which is having a positive impact on some pubs and bars.

It also continues the pattern of an up-and-down year in which sales have fluctuated widely from week to week, and predicting what will come next is difficult. But if the sun shines, we can be optimistic about a solid end to Summer, especially for beer and cider brands.”

Welsh Hospitality Facing Fight To Avoid Being Taxed Out Besieged Welsh hospitality businesses are now facing substantial and potentially damaging business rates hikes after the Welsh Government sidelined the sector in a new batch of rating plans.

The new proposals, coupled with the cut off in business rates funding from Westminster, will mean that there will effectively be no support for Welsh hospitality businesses in 2026/27 unless the Welsh Government acts.

That’s because a new lower business rates multiplier has been set aside solely for the retail sector and ignoring the requirements of hospitality in 2026/27, a still struggling sector that is nevertheless the second biggest employer in the country.

That lack of support will mean a typical high street pub will be paying an extra £6,800 per year in business rates; a typical country hotel would see an increase of around £17,000 per year; and a city-centre hotel would see nearly £50,000 extra in costs. Some of Wales’s finest accommodation attractions will see even bigger increases, damaging domestic, international and business tourism.

UKHospitality Cymru, the trade body for a sector than contributes £4bn to the Welsh economy and employs more than 165,000, has called on the Welsh Government to extend business rates support to include hospitality.

The trade association is seeking optimal support, to stall any proposed legislation to tax Welsh hospitality businesses out of existence.

It is calling for Welsh business leaders to join it in responding to the Government’s consultation which is due to close on Tuesday 12th August 2025.

It has drafted a letter that businesses can add their signature to, which will be delivered directly to the

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 £18 million per year.

Grease trap experts Aqua Mundus are alerting foodservice businesses to make sure they are prepared for a Water Company inspection.

“Water Companies are becoming increasingly active in checking of grease trap arrangements at foodservice operations, we urge operators to get ahead of any issues with a free health check” says Edward Palin, Director at Aqua Mundus.

Book a free survey at www.aquamundus.co.uk or see the advert on this page for more details.

Senedd – to add your signature, please visit this link.

David Chapman, Executive Director of UKHospitality Cymru, said: “This is a critical issue that will threaten the very existence of pubs, bars, hotels and restaurants across the UK. “Hospitality must, without a shadow of a doubt, be included in any and every business rates support package, if we are to avoid the sector being taxed out. Failing to recognise and implement support for hospitality would risk the Welsh Government undermining their policy objectives, effectively leading to the gutting of the high street as we know it.

“We urge all hospitality businesses across Wales, large or small, to back our calls for support from Government, by submitting their views to the Senedd before this crucial consultation closes on 12th August.

“It’s vital that not only Welsh hospitality business receive business rates support, but also our counterparts in England and Scotland.”

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Issue 276

Base Rate Cut Will Ease Late Payment Pain For Small Firms The Bank of England's Monetary Policy Committee voted to cut the base rate to 4% at its August meeting.

“Lower borrowing costs will encourage small businesses to invest, giving the wider economy a much-needed fillip.

Responding to the Bank of England’s Monetary Policy Committee’s vote to cut the base rate to 4%, Federation of Small Businesses (FSB) Policy Chair, Tina McKenzie, said:

“A decrease in interest rates will also ease the pain caused by late payments, a perennial pain-point for millions of small firms – and something the Government has promised to tackle, with proposals to make the audit committees of large corporates responsible for payment practices to suppliers.

“With many small firms undoubtedly facing difficult trading circumstances at the moment, the cut to the base rate will be warmly welcomed.

After a prolonged period of high borrowing costs for small business owners seeking finance, and both commercial and domestic mortgages, this move offers small firms some much-needed relief while they face rising costs, weaker consumer demand, and tight margins.

“The issue of personal guarantees, and the chilling effect they have on small businesses’ risk-taking and investment appetite, is also firmly on the Government’s radar, and is another area where we want to see swift and decisive improvements.

“The small business community will now look to lenders to reflect this rapidly across their offering, cutting the cost of finance. They will also want to see the Bank of England set out a clear path for the rest of the year, with a further easing in the base rate badly needed to reduce the financial strain they are under.

“Loosening the chokehold that personal guarantees place on small business borrowers will help unlock growth and expansion, especially when – as at present – they are applied in what many small business owners believe to be a blanket fashion, with little to no regard given to the size of the loan in question or the creditworthiness of the potential borrower.

“There will be no growth in the economy overall unless small firms are able to expand and fulfil their potential, but their confidence is still firmly in negative territory, according to our research.

“Action on these points would make a huge difference to small businesses, and we want to see the proposals turned into reality as soon as possible.”

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.

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-yearolds, where 38% say they don’t know how to book a stay in a pub.

WHY PUB ACCOMMODATION?

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.

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,

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.

CAMRA Names 2025’s Top Beer At The Great British Beer Festival Mild by Penzance brewery has been crowned CAMRA’s Champion Beer of Britain 2025 at the Great British Beer Festival, NEC Birmingham, today.

Twelve amazing finalists were whittled down to the Gold, Silver and Bronze winners by an expert judging panel.

The long-standing CAMRA award is one of the most coveted and well-respected cask beer competitions in the world, putting the winner firmly in both the UKwide and international spotlight.

The competition is fiercely independent, with judging taking two years to complete. Each year kicks off with individual nominations from CAMRA members and volunteer tasting panels, then regional competitions. Every round of judging uses a strict blind tasting policy.

Lewis Elliott and Richard Hickman of Penzance brewery said: “It’s quite overwhelming. I’m really glad the style has come back. It’s down to the founder of our brewery Peter Elvin and his nephew Rob, who showed me the ropes. I can’t

believe we are here right now, its mad!”

Christine Cryne, Champion Beer of Britain Judging Coordinator described Mild as: “The aroma of this classic dark mild has all the enticing aromas one would expect. Chocolate and sweet cocoa on the nose. Chocolate, sultanas and dry roast on the palate where the gentle pleasant sweetness is balanced by a roasty, subtle, dry bitterness. Packs a lot of flavour for a 3.6% beer!”

Gary Timmins, CAMRA Awards Director said: “I’m over the moon for Penzance, with Mild being a deserving Champion Beer of Britain. From CAMRA members nominating their favourites, through to those tough regional rounds, to the final panel of judges, this is a vigorous and fiercely independent competition, and Mild has come out on top.

“I hope everyone will join me on the Great British Beer Festival floor where you can try all our final twelve beers, each one is top quality, and each brewer deserves a congratulations in their own right.”

Pub Accommodation Review 2025

Exclusive research into consumer and operator sentiment from CGA by NIQ and Stay in a Pub, in partnership 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

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Brunch Rises While Lunch Loses Out: UK Eating Out Market Adjusts to New Rhythms According to recent data from Lumina Intelligence’s Eating and Drinking Out Panel, dinner remains the most popular day-part, with its share increasing by 0.9 percentage points year-on-year. However, the most striking growth came from brunch occasions, which also saw a comparable uplift, albeit from a smaller base.

ly, hinting at consumer desire for more indulgent or satisfying options when choosing to eat out.

These behavioural shifts occurred despite a backdrop of rising consumer price inflation and a dip in consumer confidence. Interestingly, interest rates fell to 4.25%, potentially offering some respite to households, though not enough to fully offset cost-of-living concerns.

In contrast, lunch occasions experienced a decline of 2.2ppts, despite improved weather conditions. This downturn suggests a move away from habitual midday meals, potentially due to hybrid working patterns and budget-conscious weekday behaviours.

“This summer’s dining trends highlight the evolution of British eating habits: less spontaneous, more curated,” said Linda Haden, Insight Lead at Lumina Intelligence. “Operators that can create memorable, high-value experiences in the dinner and brunch space stand to gain ground, especially by capitalising on enduring favourites like pizza.”

Dish trends reinforce comfort and familiarity, with traditional favourites dominating the top rankings. Chips, burgers, and pizza retained the top three positions, but it was pizza that led the charge in growth, thanks to its versatility and shareability, gaining +1.2 percentage points. Meanwhile, lighter dishes such as salads and pastries remained static or declined slight-

As consumers continue to re-evaluate their dining habits amid economic pressures, the interplay of value, convenience, and occasion-based decisionmaking is set to define future out-of-home food consumption.

Two Manchester Hydes Pubs Named Among England’s Best in The Telegraph’s Pub Guide Two of Manchester’s most cherished Hydes pubs, The Fletcher Moss in Didsbury and The Grey Horse on Portland Street, have been named among The Telegraph’s “500 Best Pubs in England,” compiled by renowned pub expert Will Hawkes.

prestigious list is a tremendous honour. Both The Fletcher Moss and The Grey Horse are true gems, and their recognition reflects the dedication of the brilliant teams who run them. We’re incredibly proud to see them highlighted among the best in England, and this is a real testament to the hard work, passion and pride that goes into every pint, every day.”

The guide celebrates the finest establishments nationwide for their individuality, atmosphere, and outstanding beer.

“The Telegraph’s 500 best pubs in England guide highlights pubs that offer more than just good beer. Character, authenticity, community spirit and attention to detail all play a role in defining the best of English pub culture. Both The Fletcher Moss and The Grey Horse exemplify these values, with their rich histories and consistent popularity with locals and visitors alike.”

Each featured pub was personally visited and reviewed by Hawkes, who has spent decades chronicling the best of British pub culture. The selection of both The Fletcher Moss and The Grey Horse cements their status as standout destinations in the North West’s vibrant pub scene.

The Fletcher Moss, a cornerstone of the Didsbury community, was recognised for its timeless charm, warm welcome and beautifully kept cask ales. A regular favourite among locals and visitors alike, the pub blends historic character with a friendly, laid-back atmosphere, making it a perfect spot for a pint and conversation.

The Grey Horse, just off St Peter’s Square in the heart of Manchester city centre, holds the distinction of being one of the smallest pubs in the city. What it lacks in size, it more than makes up for in character, with its cosy layout, loyal clientele and dedicated team behind the bar. Its inclusion in the guide pays tribute to its enduring appeal and reputation for quality.

Adam Mayers, Managing Director of Hydes, said: “To have not one but two of our pubs featured in such a

Adam Mayers, added: “This recognition helps shine a light on the enduring appeal of well-run, characterful establishments. As pubs across the UK face increasing challenges, such high-profile accolades provide a welcome boost for operators who continue to invest in quality and experience.

“For Hydes, the recognition serves as further validation of our commitment to maintaining and celebrating great British pubs. The inclusion of these two Manchester favourites is a proud moment, not only for the teams who run them, but also for the communities they serve. We believe all our pubs should be in the top 500 pubs, perhaps next year they will be.”

Butcombe Group Reports Sector LFL Growth Bristol based pub operator Butcombe Group has reported a strong start to the year, delivering 9.8% LFL growth for the first half of the year across the managed pubs division including drink at 13.0%, food at 8.0% and accommodation 4.1% LFL. With UK Butcombe Pubs & Inns performing at 11.9% LFL, building on the strong performance for the business in 2024 and Channels Islands Liberation Pubs & Bars performing at 3.9% LFL. Evolving from Liberation Group to Butcombe Group at the end of 2024, the business has it says, continued to deliver a strong performance with a sustained focus on investment into the estate, elevated food offering, loyalty and data, as well as the premium rooms offering Butcombe Boutique Inns.

Growth has been achieved across all categories, with standout performances in drink sales, boosted by favourable weather and ongoing strategic investments across the estate, including the enhancement of external areas.

Food continues to perform well across the estate, building upon double digit growth last year, while the accommodation business is outperforming the broader market, delivering year-on-year occupancy growth of 80 bps and an occupancy rate of 77.8% year to date. Strong demand across the portfolio of 11 Butcombe Boutique Inns is resulting in increased direct bookings, occupancy and revenue.

The Group has maintained its strategic focus on key day parts and events, with morning sales up 36.6% and

weddings delivering 76% growth versus last year and strong pipeline for 2026. Managed pubs achieved record trading days for both Mother’s Day 31% growth and Father’s Day 11% growth versus the previous year.

The continued evolution and success of the Group’s loyalty programme has also been pivotal, with an increase of 17.6% in active loyalty customers over the last year. This success has been underpinned by strategic investment in data analytics, particularly customer segmentation, enabling targeted marketing, offers and promotions to drive frequency and spend.

The Drinks Division has delivered a solid performance in the first half of 2025, particularly within the UK Free Trade channel, growing by 6% year-on-year.

Looking ahead, the Group remains optimistic for the second half of the year supported by sustained investments, innovation, and loyalty. It also notes the continued weak consumer confidence and would be keen to see government support and stability for the sector.

Jonathan Lawson, Chief Executive Officer, Butcombe Group says: “It is great to see such a strong performance for the first half of 2025 despite a challenging trading environment and weak consumer confidence. It’s a testimony to the hard work of the entire team and reflective of our ongoing investment in people, quality, customer experience, and data. We approach the second half of the year with optimism and are confident that we can continue to outperform the market as we have done for a number of years.”

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CAMRA Calls For Fairer Market Access And Transparency In Pub Supply Chain New polling from YouGov reveals that the overwhelming majority of UK adults agree that large multinational brewers are making it harder for independent breweries to survive – highlighting public concern that market dominance is limiting consumer choice and threatening local beer production.

wake-up call for politicians and regulators to tackle anti-competitive practices and give a level playing field to independent brewers."

“We’ve been banging on for ages about how global brewing conglomerates are locking out competition and stifling consumer choice. Now the public are backing that message loud and clear.

People want to drink quality, independent beer in their local pubs, but many small brewers can’t get their foot in the door.

The findings highlight widespread concern that consumers are being denied choice, while local and independent brewers struggle to get their beers into pubs and onto bars. This particularly affects pubs that are ‘tied’ to large chains and brewing companies, which stop landlords sourcing their beers from outside a pre-approved range.

“The market is increasingly tilted in favour of the largest companies. If we want a thriving brewing scene, we need proper reform to make access to the bar fair, transparent and competitive.”

CAMRA Chairman, Ash Corbett-Collins, said: "These results are a

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.

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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.

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Consumers Dine Out Less Often But Spend More Per Visit, Reveals Lumina Intelligence The latest data from the Lumina Intelligence’s Eating and Drinking Out Panel shows a nuanced picture of consumer behaviour across the UK foodservice market this midsummer.

While overall participation in eating out has dipped to 55.8%, down 2.5 percentage points, the average frequency of visits has increased by 2.7%.

This suggests that consumers are opting for fewer but more meaningful and higher-quality dining occasions. The average spend per visit has also risen by 7.0%, largely influenced by inflationary pressures but also reflecting a willingness to invest more in select experiences.

Restaurants have led channel growth with a rise of 1.8 percentage points, driven by consumers choosing them for purposeful,

social outings. Quick service restaurants have also seen growth, up 1.2 percentage points, as diners look for value without compromising convenience. In contrast, pubs and bars experienced a slight decline of 0.5 percentage points, failing to benefit from the usual seasonal uplift despite warm weather and a full calendar of sporting events.

Menu preferences have also shifted. While classic choices such as chips, burgers, and pizza remain the most popular, salads have recorded the largest growth, climbing 1.4 percentage points to become the seventh most chosen dish.

The growth of salads reflects a seasonal move towards lighter options during the recent heatwave. Burgers and pizza also gained share, increasing by 1.1 and 1.2 percentage points respectively.

Cheshire Pub Reopens With Fresh New Look Following £160K Investment The Bull’s Head in Lymm has reopened following a £160,000 refurbishment by independent brewer Hydes, bringing a stylish new interior and enhanced guest experience to this much-loved country pub.

we’ve given the pub a fresh new lease of life while keeping its traditional appeal very much intact. Our aim is to ensure every visit is memorable, whether customers are calling in for a pint by the impressive open fire or watching live sport.

The refurbishment focused on a complete internal redecoration, transforming the pub’s interior with a refreshed, contemporary design while retaining its warm and traditional character. The investment has revitalised the layout and overall atmosphere, making it the perfect destination for relaxed drinking and cosy gatherings.

The response so far has been fantastic and we’re confident that the improvements will be well received by customers old and new.”

The £160,000 refurbishment forms part of a wider, multi-million pound investment programme by Hydes to futureproof its pub estate.

This latest upgrade at The Bull’s Head underlines the brewery’s ongoing commitment to delivering quality hospitality and long-term support to its pub teams.

Managing Director of Hydes Brewery, Adam Mayers, commented: “The Bull’s Head has always had a special place in our estate and is a firm favourite with locals and visitors to the village alike. With this refurbishment,

General manager Iain Craig, who has run the Bulls Head for the past four years but has worked with Hydes for 23 years in total, has some exciting plans lined up now the refurbishment is complete including weekly live music, sports and a curry night on a Wednesday, a popular partnership with local Indian restaurant, Naz’s Spice Lounge.

Commented Iain: “This is a great pub in the village and I’m delighted Hydes has delivered such a high quality refurbishment that has truly revitalised it. Many of the regular customers have been looking forward to this and the changes really do make a big difference without altering the character which serves the pub so well. The investment will undoubtedly help us to make the most of the remainder of the summer season and have a great end to the year.”

Glebe Farm Foods’ PureOaty Range Adds Two More Great Taste Awards to its Growing Collection Glebe Farm Foods, the Cambridgeshire-based family business renowned for its 100% British gluten free oat products, is proud to announce that two of its PureOaty products have each been awarded a coveted 1-star rating at the prestigious Great Taste Awards 2025 – a benchmark of excellence in the UK food industry.

Out of the 14,340 products put through the competition’s rigorous judging process, PureOaty Tea-rrific Oat Drink and PureOaty Porridge Oats stood out to one of the country’s most respected blind-tasting panels, comprising of over 500 experts, including top chefs, food writers, retailers, and buyers. This recognition proves that choosing plant-based and gluten free doesn’t mean compromising on quality or taste.

PureOaty Tea-rrific Oat Drink, specifically formulated to work perfectly in tea without curdling, impressed judges with both its flavour and texture. They described it as “naturally sweet and bright alone, but absolutely a delight in a cup of tea” and praised it as “perfectly balanced…a great invention that we very much enjoyed.”

Meanwhile, PureOaty Porridge Oats, a fibre rich breakfast favourite, also delivered on taste, with judges noting: “The porridge has the feel of premium oats…a subtle nutty flavour, and a pleasing creaminess”. They were also equally impressed with the fact the “oats are gluten free” and by the efforts Glebe Farm Foods make “to reduce food mileage”.

These latest accolades add to a growing list of wins across the PureOaty range, which already boasts Great

Taste stars for PureOaty Barista Oat Drink, PureOaty Creamy & Enriched Oat Drink, and PureOaty Choco Chip Oat Granola.

Philip Rayner, MD and Co-founder of Glebe Farm Foods comments: “Winning not one, but two Great Taste Awards is a proud moment for our entire team.

Taste has always been at the heart of PureOaty, not just for ourselves, but for our customers, many of whom follow a gluten free diet and are all too familiar with bland, uninspiring options. That’s why having both our Tea-rrific Oat Drink and Porridge Oats recognised by the Great Taste Awards is such a fantastic achievement.

“Every step – from growing and milling to manufacturing and packaging – happens on our family-run farm in Cambridgeshire, giving us complete control over the quality of our products. These awards are a real testament to the care and passion our team puts into developing our products, from nurturing the oats in our fields to carefully crafting and perfecting each recipe.”

PureOaty products are available for wholesale and retail supply plus through various contract caterers and foodservice channels. Glebe Farm Foods offers tailored support, from samples and spec sheets to sector-specific advice, to help businesses make the most of this growing category.

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

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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.

Cherry Equity Partners Rescues Gusto Chain Through Pre-Pack Administration Cherry Equity Partners has completed the acquisition of Italian restaurant chain Gusto through a pre-pack administration process, securing the future of seven locations while unfortunately resulting in the closure of six sites.

The deal, orchestrated by administrators Interpath Advisory, will preserve employment for over 300 staff members across the retained restaurants. However, approximately 190 positions will be lost due to the closure of the economically challenged locations.

The investment firm, led by hospitality industry veterans Ed Standring and Jamie Barber, has identified the seven strongest performing sites for continuation. The six closing locations were predominantly smaller, suburban establishments that had become financially unsustainable due to mounting operational costs affecting the wider hospitality sector.

Paul Moran, Gusto Restaurants CEO, said: “This investment marks an important step forward for Gusto, ensuring the future of the business and putting in place a strong and stable platform upon which we can start to grow the business again.”

Ed Standring, CEO and operating partner of Cherry Equity Partners, said: “This investment marks our third acquisition in six months, and underscores our deep commitment to the UK hospitality sector.

“Cherry is an operator-led sector specialist. This is an industry we’re incredibly passionate about and one we believe is full of opportunity.”

Jamie Barber, chairman and founding partner of London-based Cherry Equity Partners, said: “Gusto is a

well loved brand with a great heritage, and we’re looking forward to working with Paul and the team to invest and grow the business.”

This transaction represents Cherry Equity Partners’ third major acquisition in 2025, demonstrating their continued confidence in the UK restaurant sector. Earlier this year, the firm acquired Latin American restaurant group Cabana in January, followed by the purchase of French-themed chain Bistrot Pierre in March.

Gusto’s journey began in 2005 when it was established by Jeremy Roberts and the late Tim Bacon, both co-founders of the Living Ventures Group. The chain built a strong following over nearly two decades, becoming known for its Italian-inspired cuisine and atmosphere.

In 2014, private equity firm Palatine invested significantly in the business, providing funding for an ambitious expansion programme that saw the chain grow across various UK locations.

However, like many hospitality businesses, Gusto faced severe challenges during the 2020 pandemic. The company entered a Company Voluntary Arrangement (CVA) that year, which successfully protected over 600 jobs but necessitated the closure of four locations. At that time, management described the restructuring as positioning the business for future growth with improved financial stability.

Will Wright, UK CEO of Interpath, said: “Although these continue to be challenging times for hospitality operators, we are pleased to advise on this transaction which will safeguard the future of a fantastic brand which has been serving customers across cities and suburbs for over 20 years.”.

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Crooked House Campaigners Want to ‘Break the Internet’ CAMRA and the Great British Beer Festival have teamed up with pub campaigners to mark anniversary of pub scandal.

Ian Sandall, organsier of #ToastToTheCrookedHouse campaign, said: "Two years on and the Crooked House rebuild has been bogged down in legalities, it’s really important to keep this loss front and centre, and not be allowed to be resigned to just to memory.

The "Great British Beer Festival" a five-day celebration of beer, cider and pub culture welcomed revellers from all over the UK. This year CAMRA and #ToastToTheCrookedHouse campaign have teamed up to ask people across the world to ‘cheers’ to the Crooked House and ‘break the internet’.

Thursday 7 August marked two years since the iconic Crooked House pub in Himley, Staffordshire, was burned to the ground and then unlawfully demolished. Campaigners are asking pub lovers all over the globe to show their support by posting their own ‘cheers’ selfies online. This includes a mass-toast on Thursday 7 August at the Great British Beer Festival at the NEC, Birmingham, which marks the anniversary of the demolition.

“Let's break the internet raising a glass to the Crooked House, wherever you are, whoever you are with, post your selfie in support and #ToastToTheCrookedHouse."

Gary Timmins, CAMRA Pub and Club Campaigns Director, said: “Trying to ‘break the internet’ might seem like a bit of fun, but it’s to raise awareness of a really serious issue. I’m proud to be working alongside these dedicated campaigners, and I just hope that we won’t be marking another anniversary of the tragedy without a rebuild order in place.

Photo copyright © Colin Park and licenced for reuse under cc-by-sa-2.0

CAMRA has named bars at the festival after pubs across the UK that have been saved in different ways, in the hope that the Crooked House can join the list in future years.

“The scandalous demolition of the Crooked House was a tragedy, and CAMRA wants the Government to bring in new rules so that people who flout the law and destroy pubs face serious consequences.”

Top Ten Shortlisted Restaurants & Takeaways Across UK Regions Announced Ahead Of October Awards The top ten shortlisted Asian restaurants and takeaways across UK regions have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of pan Asian cuisine in the UK, taking place this year on Monday 6th October 2025 at the London Hilton Park Lane.

Hosted by BBC journalist and broadcaster, Samantha Simmonds, and magician, Paul Martin, the coveted awards recognise the very best of Asian cuisine across a range of national and regional categories. ARTA 2025 continues to reward excellence, craft, creativity and great taste by bringing together the UK’s most celebrated Asian restaurants, chefs and culinary professionals under one roof.

This year, over 1,295 restaurants and takeaways from across the UK were nominated by diners and food lovers, with a significant number of nominations coming through ChefOnline, ARTA’s strategic partner and one of the UK’s leading platforms connecting diners to Asian restaurants and takeaways. Leveraging its national customer base of over a million, ChefOnline helped drive strong nationwide participation in the awards.

Nominations were also bolstered by strong social media engagement and data insights such as Food Hygiene Ratings.

Speaking about the Asian Restaurant & Takeaway Awards 2025, Mohammed Munim, Founder Member and CEO of ARTA, said “Asian restaurants and takeaways have long played a vital role in the UK’s economy and culture. Their contribution through job creation, community impact, and culinary excellence, deserves to be recognised. Especially in today’s challenging climate, ARTA is proud to champion their achievements and support their continued success. Every nominee is a testament to the industry’s resilience and we look forward to celebrating them on 6th October.”

From the prestigious National Champion of Champions, Regional Restaurant of the Year, and Chef of the Year to Takeaway of the Year and National Newcomer of the Year, ARTA 2025 will shine a spotlight on the remarkable talent, innovation and dedication that powers the UK’s thriving Asian restaurant sector.

Harrods Restructures Restaurant Portfolio as Celebrity Chef Partnerships End London's prestigious Harrods department store has confirmed a significant restructuring of its restaurant portfolio, with several high-profile chef partnerships set to conclude over the coming months as the retailer pivots towards developing its own food and beverage concepts.

The Knightsbridge institution will bid farewell to four celebrity chef-led establishments, marking the end of an era for the luxury destination's dining scene. Sushi by Masa, the upscale Japanese restaurant helmed by renowned chef Masayoshi Takayama, will cease operations alongside Tom Kerridge's popular Fish and Chips outlet and Calum Franklin's restaurant situated in the historic Georgian dining room.

The final closure in the restructure will see Gordon Ramsay Burger close its doors on 11 January 2025. The establishment gained considerable media attention upon its 2020 launch, particularly for its premium Wagyu beef offering that carried an £85 price tag and contained 1,665 calories.

Franklin's departure represents a particularly swift conclusion to what was anticipated to be a longer-term partnership, with the chef's restaurant having opened in the Georgian space only at the end of 2024. The Georgian dining room itself holds significant historical importance, having once claimed the distinction of being London's largest restaurant.

The decision follows what Harrods describes as a comprehensive strategic review examining customer preferences and prevailing industry trends. The review identified notable shifts in dining behaviours, including consumers' increasing tendency to dine earlier in the evening - a pattern that has become more pronounced across the UK hospitality sector in recent years.

This trend aligns with broader changes observed throughout the hospitality industry, where establishments have reported shifts in peak dining times and customer expectations following the pandemic period. The rise of early evening dining has prompted many operators to reconsider their service models and operational strategies.

While bidding farewell to these partnerships, Harrods emphasises its commitment to maintaining its position as a premium dining destination.

The company has announced plans for significant investment in developing its own food and beverage concepts, with new openings scheduled to launch in the coming months.

Not all external partnerships will conclude, however. Harrods will continue to host several restaurants operated in collaboration with outside chefs and brands, including the popular Pasta Evangelists and Kinoya Ramen Bar. The latter represents an international collaboration, having been developed in Dubai by chef Neha Mishra before establishing its London presence.

Despite Franklin's departure, the Georgian dining room will maintain its operational status, continuing to serve its renowned afternoon tea service and terrace menus. This decision preserves one of Harrods' most traditional dining experiences, ensuring continuity for customers who value the classic British hospitality offering.

The afternoon tea service has long been a cornerstone of the Georgian's appeal, attracting both international visitors and local clientele seeking the quintessential London luxury experience.

Michael Ward, managing director at Harrods, addressed the changes in a statement emphasising the customer-centric approach driving the decision. "As part of Harrods' considered customer approach, we took the decision a number of months ago to review feedback and data to ensure our in-store experience is delivering against customers' evolving preferences," Ward explained.

He continued: "Harrods has a rich history of serving the finest food and drink and we are constantly progressing our dining offerings. We'd like to thank all the fantastic chefs that we have been very privileged to work with over the last few years for their partnership. Together we have served many thousands of diners from shoppers to families and friends celebrating special moments in our restaurants."

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CLH DIGITAL

Issue 276

Falling Orders Keep Restaurants’ Delivery and Takeaway Revenue Flat in June Top restaurant groups’ delivery and takeaway sales by value were virtually flat year-on-year in June 2025, according to the latest edition of CGA by NIQ’s Hospitality at Home Tracker.

June, with growth of 1.6% compared to a drop of 4.6% in takeaways and click-and-collect sales. However, the volume of orders rose in both channels—by 6.6% in deliveries and 11.2% in takeaways.

Revenue was marginally down by 0.3% on a like-for-like basis across the month—a downward movement after 1.8% growth in May. It completes a muted first half of 2025 for restaurants, with at-home sales less than 2 percentage points either side of level in all six months.

The Tracker reveals that deliveries and takeaways accounted for 18.3 pence in every pound spent with participating restaurants in June. Total combined sales—including from venues opened by groups in the last 12 months, or where deliveries and takeaways were introduced for the first time—were 10.8% higher than in June 2024.

Restaurants’ trends in deliveries and takeaways mirror those of in eat-in sales.

The CGA RSM Hospitality Business Tracker—based on a separate cohort of restaurant operators—showed like-for-like June sales were exactly level with the same month in 2024. Trading in both channels in the latest month was impacted by mixed weather and hesitant consumer confidence.

The Hospitality at Home Tracker shows deliveries slightly outperformed the at-home market as a whole in

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “A flat June rounds out a challenging first half of 2025 for restaurants, across both at-home and eat-in operations. Sustained, realterms growth has been elusive, and any increases have mostly been driven by higher menu prices and new openings. Alongside soft spending, the impact of increased labour costs is now being keenly felt across hospitality, and while the sector’s long-term outlook remains positive, margins are likely to remain under severe pressure over the second half of 2025.”

LittlePod's Product of the Month... Pure Bourbon Vanilla Extract Summer is in full swing, the sun is shining and here at LittlePod HQ, we're enjoying ice creams aplenty! Like to use natural flavours to make YOUR desserts even more delicious? This is our Product of the Month for July...

Got a favourite ice cream flavour? Here at our HQ in East Devon and indeed, in homes all over the world, there is but one choice. Those not in the know often use vanilla as a byword for boring. Yet the REAL thing is anything but!

If you're buying an ice cream this summer, do be sure to check the ingredients. The price and the packaging might be premium, but if the vanilla used is artificial, you'll be buying an inferior product and missing out on a REAL treat.

The ice cream makers and artisans who use LittlePod's pure bourbon vanilla extract understand that there is no true substitute for REAL vanilla and that those who demand delicious summer desserts can always tell the difference.

Will YOUR ice cream pass the taste test this summer...?

Did you know...?

• LittlePod's responsibly-sourced pure bourbon vanilla extract provides all the intense flavour of the highest quality Madagascan vanilla in a convenient liquid form.

• Whereas vanilla extract is a fine, natural ingredient, vanilla essence is a synthetic flavouring made from a by-product of a petrochemical used in the wood pulp industry.

• Our vanilla extract is quick and simple to use – 1 tbsp = 1 vanilla pod (approx), use to add a delicious natural flavour to ice cream, soup and fish, cakes and bakes.

• LittlePod's vanilla extract is loved by home cooks, chefs and manufacturers alike: available in 100ml bottles, or in one litre and 25 litre sizes (for trade customers).

• Our pure bourbon vanilla extract contains no added sugar. It is kosher-certified, gluten-free and suitable for vegans. Store in a cool place and use generously.

• When it comes to making ice cream, the LittlePod team believe the fewer ingredients the better. If the vanilla in your ice cream isn't REAL it can't be premium!

For those who purchase products from our online shop, our bourbon vanilla extract is available here. For wholesale and trade customers, please contact us and ask for pricing details and additional information. For our latest product range and size options, please check out our 2025 product catalogue.

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24

CLH DIGITAL

Issue 276

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.

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.

“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.

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.

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

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

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

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 for specialist print solutions, Brother UK “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.

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.

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.

Visit www.brother.co.uk/food-labelling to discover our full range of food labelling solutions.

1Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafés, food markets and festivals across the UK, report published in 2023.

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.

26

CLH DIGITAL

Issue 276

Products and Services

No More Lax Labels – How Labelling Technology Supports Safety and Reputation Food outlets and catering providers understand the serious risks of food labelling errors – both to customers’ safety and a business’s reputation. To help prevent future hazards, there have been significant improvements to labelling standards in the industry.

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

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

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

Brother’s labelling solutions for PPDS foods allow food outlets and providers to produce high resolution

labels. to help businesses meet regulations, streamline labelling process and give customers more confidence in their choices.

Café Common Ground is one such business benefitting from from Brother’s labelling solutions, after it started offering takeaway PPDS food for the first time.

Brother’s TD-4520DN professional network desktop printer and free P-touch Editor software was the perfect solution for printing bespoke labels for ingredients and potential allergens as required by Natasha’s Law. The solution delivered fast, professional, and compliant labels that were easy to use.

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

As food labelling requirements continue to evolve, businesses should adopt flexible technology that can produce accurate, legible and cost-effective labels, to keep both customers and businesses safe.

Visit https://brother.co.uk/food-labelling to discover our full range of food labelling solutions.

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

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!

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

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

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.

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

We look forward to working with you.

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

David & the Sir Woofchester’s team

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 customer credit, debit and ID cards while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

It’s a fact that hospitality and leisure customers want their bank cards kept secure when they run a tab. Leaving a bank card in a till or folder is irresponsible and not good practice. Ensuring that customers’ credit or debit cards are professionally handled while they enjoy a meal and drink should be a top priority at every venue.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can

be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, "The CardsSafe system is great for servicing customers who enjoy our outside areas".

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 information, visit www.cardssafe.com or call 0845 500 1040.

Issue 276

CLH DIGITAL

27

Products and Services 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 local businesses and services , using our online advert system you can add your branding from the beach or the office (I would prefer the beach option) So whether you’re looking for holiday park entertainment, social club entertainment, or good old pub entertainment – The Entertainer ticks all the boxes, providing easily accessible, all-in-one entertainment for any revenue savvy publican.

Email: info@mediatheme.com Tel: 01572 771363 or visit www.mediatheme.com See the advert on page 7 for details.

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

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms.

Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the

payments over your contract, and ensure quality and care with every wash.

Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

To find out more: www.cleanservices.co.uk or see the advert on page 3.

100% Tasty, 100% Gluten Free Menus with PureOaty With 2.9 million people in the UK living gluten free (GF), more consumers than ever are actively seeking out venues where they can eat and drink with total peace of mind .

However, despite growing demand, the hospitality industry continues to fall short.

A staggering 80% of people following a GF diet struggle to find suitable options when dining out . Even more concerning is that 77% have unknowingly consumed gluten while visiting hospitality venues.

than ever to create enticing menu options that don’t compromise on taste or quality.

At Glebe Farm Foods, our award-winning range of delicious and 100% allergen-free oat products can help you do just that. Whether you’re using PureOaty Barista for frothy, satisfying coffees or serving up creamy porridge with PureOaty oats for your hotel guests, our products never fail to delight.

Offering an inclusive menu that confidently caters to GF customers is no longer optional - it’s essential for keeping people safe and building customer loyalty.

Looking to create great tasting menu options that encourage repeat visits from GF consumers? Shop our PureOaty range at www.glebefarmfoods.co.uk/our-products/

And contrary to popular belief, GF doesn’t have to mean bland or boring. It’s now easier

See the advert on page 13.

ATAPPING SUMMER OF CIDER: INTO THE UK ON-TRADE BOOM 28

CLH DIGITAL

Issue 276

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

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."

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

The renaissance of draught cider represents one of the category's most significant developments. Draught cider maintains a majority share of volume sales while Recent consumer research packaged cider has experienced declines. This shift conducted by business insurreflects changing consumer expectations and the ance broker Premierline reveals enhanced experience that draught service provides. that when asked about their For operators, draught cider offers multiple advanfavourite pub drinks, 27% of tages: higher margins, better freshness, reduced storage Brits chose cider, while 18% opted for craft lagers, 14% pre- requirements, and the theatre of service that enhances the customer experience. The visual appeal of cider ferred locally distilled vodka, being pulled from taps, particularly when served in tradiand only 12% selected gin. This preference places cider as the leading choice among British pub-goers, ahead of tional glassware, adds to the premium positioning that drives value. many other popular categories.

Summer remains cider's golden season, with beer gardens becoming natural showcases for the category. The nature of cider, combined with its lower alcoTHE APPLE OF THE NATION'S EYE refreshing hol content compared to many spirits, makes it an ideal Apple cider continues to dominate the category, rep- warm-weather beverage. The outdoor dining trend, Weston Cider report reveals that Apple Cider remains resenting, as stated above, approximately 60% of all cider accelerated by recent years' changing social patterns, has the most popular type of Cider, driving the category in consumption across all channels. This traditional founda- only strengthened cider's position as the perfect accomboth value and volume. Across all channels, apple Cider tion remains robust, with premium apple crafted prodpaniment to al fresco dining. drinkers consume more Cider than those who prefer ucts experiencing the fastest growth within both In fact, the humble British pub garden has topped the other types, leading to higher sales rates, volumes, and on-trade and off-trade channels. The enduring popularity list of best places for a pint, according to research from average spending. Approximately 60% of drinkers and of apple cider reflects consumers' desire for authentic, consumers choose apple Cider, reinforcing its position recognisable flavours even as the category expands into Thatchers Cider. as the leading segment. Notably, premium apple crafted new territories.

Almost half of Brits (41%) chose the classic pub garproducts are experiencing the fastest growth within the den as their perfect location when asked to select the However, innovation hasn't been forgotten.

Premium Cider market in both channels of trade. best spots for a pint of cider. This beats the beach, festiflavoured ciders are gaining traction, indicating evolving vals, sports events, mountain views and parks.

According to the latest Heineken Cider Report, cider consumer preferences and the need for operators to is worth £2 billion to UK pubs, bars and restaurants, cater to diverse tastes. In the period between 2025 and Eleanor Thatcher, fifth generation cider maker at demonstrating its crucial role in driving revenue across 2035, the category will grow on the strength of innova- Thatchers Cider, said: “It’s a testament to our amazing the licensed trade. tion in hybrid drinks, functional ingredients, and no- and hospitality industry here in the UK that people would low-alcohol options. Botanicals, adaptogens, and probirather be in the pub garden enjoying their perfect pint This impressive valuation reflects a category that has been consistently outperforming expectations. Over the otics will be embraced by businesses for wellbeing con- than anywhere else in the world. past 12 months alone, an extraordinary 342 million pints sumers.

“It is the simple pleasures of getting together at your of cider and approximately 114 million bottles have local with family or friends. You don’t need a special DEMOGRAPHICS AND SEASONAL been consumed across the on-trade, underlining the susoccasion to treat yourself to a glorious pint of refreshtained appetite for this quintessentially British drink.

PATTERNS ing cider, particularly on a sunny day.”

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.

THE DRAUGHT REVOLUTION

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 The demographic profile of cider consumers reveals glassware selection. Invest in staff training to communicate THE NUMBERS BEHIND THE THE BRAND LOYALTY FACTOR interesting patterns that savvy operators can leverage. the provenance and craftsmanship behind premium offerThe younger population's preference for the beverage SUCCESS One of cider's most compelling characteristics for ings. operators is its exceptional brand loyalty. Over threeThe growth trajectory tells a compelling story of pre- accounted for the category's expansion. According to Innovation Balance: While apple cider remains domiquarters of cider consumers specify a brand when miumisation and value creation. Over the last two years, surveys, those aged 18 to 34 years old were the most nant, introducing carefully selected flavoured options can frequent users of fruit cider in 2018, accounting for over ordering, which is five percentage points higher than the attract new consumers and provide existing customers with cider has achieved a remarkable 5% value growth, with half of total consumption. This younger demographic average consumer across all alcoholic beverages. This draught offerings being a particular bright spot, signifivariety. Monitor local preferences and seasonal trends to brand specificity creates both opportunities and chalguide selection. lenges 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.

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 30

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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.”

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.

Sheppy’s Cider: A Legacy of Quality and Sustainability Magners Set to Fizz This Summer with Magnertism 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

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.

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Bar Snacks 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.

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].

[1] Nielsen IQ, Total Coverage, Total Value 22.03.25

Snack Brands, Making Life Easier For Publicans Snack Brands, based in South Yorkshire have been supplying the licensed trade with pub snacks for over 30 years.

details to set up a retail account, giving them access to exclusive trade prices.

The former publicans boast a unique offering, with their own brand of pork snacks. Uncle Alberts Porkshire Pig come in three sizes of packaged scratchings alongside crackling and crunch options.

‘It is about removing barriers, No more trips to wholesalers, a quick call, email or a few clicks and your order is on the way.’

They also stock a large range of hand picked quality bar snacks from other brands.

‘The delivery model allows us to reach venues across the country, we have customers in Southampton, up in Scotland and even on the Isle of White’.

The biggest winner though is that they deliver your order straight to your pub, restaurant or bar.

Alex Morrisey, one half of the father son duo behind the business explains.

‘Our advantage is we are a family business who have had first hand experience of the pub trade, this is why we are constantly asking ourselves, how do we make life easier for landlords and ladies?’

Their brand new website has given them the scope to offer a new service with customers filling in their

‘We are really confident in our pork snack range, we think they are the best in the business and the word is definitely spreading’ You can access The Snack Brands offering by going to www.snackbrands.co.uk or get in touch at brian@snackbrands.co.uk See the advert on the inside front cover for further details.

The Perfect Snack for All Your It’s a REAL-ly BIG DEAL!!!

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.

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

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

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.

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

Upload your receipt and be entered into the monthly draw.

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

phone.

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.

• Handcrafted products made in beautiful Dorset,

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

• All our packaging is fully recyclable or reusable and

WHY CHOOSE ROBERT'S DORSET?

• Proudly certified by the Roundtable of Sustainable

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:

• All our ingredients are of the highest quality.

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by

robert@robertsdorset.com | 01202

stable of well-known British brands:

England.

• Every item is prepared to order, ensuring customers always receive the freshest products we have a 99.9% waste free production process Palm Oil (RSPO) - palm oil is only used in Fudge

Contact Robert for an online catalogue and more information regarding our perfect snacks.

875280 | www.robertsdorset.com See the advert on page 5 for further information.

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.”

• 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…

Congratulations to our recent May winners…

The Ceres Inn in Fife and King’s Arms Hotel in North Walsham

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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.

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.

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.

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.

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of sim-

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.

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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.

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.

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

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!

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.

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

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.

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

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

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Issue 276

Sustainable Resources

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

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

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

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

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

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

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

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

7. Treat their cheeks: You can tell a lot about a business by their loo roll.

Customers love thick, soft and, of course, eco-conscious toilet paper (hint, hint).

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

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

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

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

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

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

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

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

Lake District Hotel Resort Launches Solar Energy Project

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

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

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

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

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

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

English Lakes Hotels estates director Tim Berry says: “This is another major renewable energy project for the venue and, based on projected annual electricity bill savings, has the potential to have paid for itself within around six years.

And the estimates provided indicate savings of over £1.3m over the lifetime of the PV solar panels.

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

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

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

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

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

Further environmental benefits are gained through the Speedwrap Pro’s eco-smart construction.

Manufactured at our UK facility, which now runs on 97% renewable energy, this innovation delivers high performance with low carbon emissions. Prowrap has partnered with a British injection-moulding company

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

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

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

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

The Benefits of Installing Solar PV for Hotels and Businesses in the UK Unlocking Sustainability and Cost Savings

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

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

particularly valuable in competitive markets where differentiation is key.

Government Incentives and Support

PRACTICAL CONSIDERATIONS

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.

ENVIRONMENTAL BENEFITS

OPERATIONAL BENEFITS

Reducing Carbon Emissions

Energy Independence

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.

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.

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

01524 273967

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.

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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.

REPUTATIONAL BENEFITS

Mitigation of Seasonal Variations

Attracting Eco-Conscious Customers

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

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

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.

info@rjsolar.co.uk

www.rjsolar.co.uk

Enhanced Brand Image

Protection Against Rising Energy Prices

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.

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.

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.

FINANCIAL BENEFITS

Space Utilisation

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CLH DIGITAL

Issue 276

Hospitality 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.

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.

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% .

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.

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.

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.

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

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.

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.

Introducing Me Attend, the new Social Media Platform 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.

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

confident social decisions backed by authenticated real-time data, transforming their entire day or night out. And businesses can take back control of their marketing by having a presence on a social media platform designed purely to showcase the best events, venues and foodie destinations for those key leisure moments.

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

Me Attend is free to all customers to download and use, though businesses will have to register and subscribe to join the app.

A special introductory rate for CLH readers that sign up before 31 August 2025 is now available. To find out more please email sales@meattend.com or visit www.meattend.com/signup

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CLH DIGITAL

Issue 276

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.

environment for both guests and staff, they also build trust – and trust drives bookings.

ALIGNING HYGIENE WITH SUSTAINABILITY GOALS

HOW TO ENGAGE STAFF IN UPHOLDING HYGIENE STANDARDS

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.

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.

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.

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

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.

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.

Issue 276

CLH DIGITAL

41

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 Problem detection study conducted in US, UK, Mexico and China, 2020 2 Compared to equivalent Tork standard folded towel 3 Based on third-party market research in US and Europe, 2020

42

CLH DIGITAL

Issue 276

Cleaning and Hygiene

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.

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

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.

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

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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.

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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.

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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.

44

CLH DIGITAL

Issue 276

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 experience, all whilst reducing both waste and cost and improving sustainability. It’s a win-win.

Head to www.avanisolutions.co.uk/wastewatchers and sign up for a free toolkit to help you reduce costs NOW. Whilst we know not every venue is a picture-perfect village pub, it really doesn’t matter - WasteWatchers!® works in all licensed venues who serve draught beer. Are you getting the yield you should? Are you delivering the customer experience your customers deserve?

For more information go to www.avanisolutions.co.uk/wastewatchers Pints Settle. We Don’t. *loss figures calculated on 2250 pints with 6% wastage. The cost per pint is based on £2.87 and the pint retail price of £6.50

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

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

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

The Bottled Gas Specialist www.adamsgas.co.uk

From click to delivery, we've got you covered Adams Gas offers cost-effective Cellar Gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas service.

Our own cylinders are filled at our own filling depot, providing the right service, at the right price, when you need it.

PAY A ONE OFF REFUNDABLE BOTTLE DEPOSIT AND SIMPLY PAY FOR GAS AS YOU GO.

sales@adamsgas.co.uk | 01843 220 596 | 0800 195 4445

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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-

age your kegs.

• Drop mats: Protect your valuable stock and minimise noise with our range of durable drop mats.

See the advert on this page or visit www.easy-rack.co.uk for further details.

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

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Bar and Cellar Equipment J&E Hall Cellar Coolers Impress at Boom Battle Bars J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace.

of work for over the years – presenting a great opportunity.

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

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

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

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

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

ALL THE LATEST PRODUCTS AND SERVICES FOR THE HOSPITALITY SECTOR CAN BE FOUND AT WWW.CATERERLICENSEE.COM

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-

TUGO - Innovative Food Solutions A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globallyinspired food concepts for our clients across foodservice, we’ve been delighting customers with exciting concepts for over a decade. Never standing still, we constantly innovate with fresh new ideas and categoryleading levels of service and agility.

Our bold, adventurous spirit and positively restless dedication to innovation fuel us to find new flavours and unearth the freshest, tastiest food concepts to meet our clients’ needs — from vibrant global street food to hand-stretched fresh dough pizza and authentic corn tortilla burritos.

We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our com-

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. plete end-to-end, market-leading foodservice solutions.

We’re collaborative, working side by side with our clients from menu innovation and concept development through to product training, marketing, and sales support. We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

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

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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 grade outdoor furniture, please call 0116 2864911 or 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.

Handmade Garden Furniture From MG Timber

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

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the ele-

ments. 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.

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

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

See the advert on the front cover.

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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

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Kitchen Equipment and Fit Out Find the Perfect Oven for Your Kitchen ACO Grease Traps, Separators at TheCommercialOvenStore.com and Recovery Units

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

Find the right grease unit for your kitchen using our selector

kitchens.

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

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.

Our recommendation will be based on things like: - Location of the unit

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.

For more information about our Grease range and to download our grease guides visit: www.aco.co.uk/grease-management Find a recommended grease unit for your kitchen using our selector now:

- Your kitchen equipment set up - Days of operating

www.aco.co.uk/buy-grease-solutions

- Number of meals served

See the advert on the facing page for details.

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

quickly resolved.

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

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

Tel: 07790 612911 Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

ESTABLISHED 2011

SUPPLIERS OF HIGH QUALITY REFURBISHED AND NEW B GRADE CATERING EQUIPMENT 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.

Trusted brands, including:Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

Fully refurbished to a high standard and rigorously tested by our expert engineers.

LARGE SELECTION OF FOSTER REFRIGERATION IN STOCK AT EXCELLENT PRICES.

Tel: 07790 612911

| Email: kitchenclearanceuk@gmail.com

www.kitchenclearanceuk.co.uk

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.

ACO Grease traps can 昀t easily under kitchen sinks

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

ACO. we care for water

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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.

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.

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 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 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,

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.

Caterquip - Specialists in Ventilation Systems 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.

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

Fridge Seals Direct

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

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

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.

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.

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

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

fridgesealsdirect.co.uk

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Kitchen Equipment and Fit Out Make Bread Slicing a Cinch with MHS Keep Your Kitchen Safe, Spotless & Compliant: 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

The Power Of Professional Cleaning

When it comes to commercial kitchens, cleanliness isn’t just a about presentation – it’s a matter of safety, compliance and operational efficiency.

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines.

Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

Kitchen extract systems, responsible for ventilating heat and smoke, are prone to grease buildup. This accumulation doesn’t just hamper airflow – it dramatically increases the risk of fire. Regular professional extract cleaning removes flammable residues and ensures your ventilation operates efficiently.

At Jasun Envirocare, our Kitchen Extract Cleaning Service helps reduce fire risks, improves hygiene and ensures you stay aligned with insurance and inspection standards. It’s not just recommended – it’s essential.

Equally important is a full-spectrum kitchen deep

clean. Surface-level tidying may suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety.

Tailored cleaning schedules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

Whether you’re due for an extract system refresh or a complete kitchen deep clean, Jasun Envirocare offers professional solutions to keep your operation compliant and protected.

Get in touch to book your extract cleaning or schedule your deep clean today. www.jasun-envirocare.com/company/contact You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

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.

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.

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.

“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.”

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

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

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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-

figurations capable of pumping up to 12m head.

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

More Information: Pump Technology Ltd www.pumptechnology.co.uk. |. 0118 9821 555

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.

Blue Seal Ltd UK offer modular ranges of prime cooking equipment. Our principle heavy duty Evolution range, a very extensive selection of High efficiency induction, Electric & Gas units. This is all complimented by our exclusive range of Turbofan convection ovens, combination ovens & holding cabinets, extending a myriad of cook and hold solutions to the dealer. In addition to this we offer a line of Ware Washing equipment including under counter Glass/Dishwashers & Pass through hood washers, as well as an assortment of miscellaneous equipment including, pizza ovens, mixers, rise & fall grills.

Blue Seal Ltd offer exemplary service back up, with nationwide warranty coverage and in house specialist technical, sales & spares support. Furthermore we offer incredibly flexible delivery options throughout the British Isles, with no delivery charge for our standard UK Mainland.3-4 working day service.

Find out more at: www.blueseal.co.uk

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

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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.

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.

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.

“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.”

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

Mike Coldicott, Consultants

CEO,

Tricon

Foodservice

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.

020 8591 5593 | sales@tricon.co.uk | www.tricon.co.uk

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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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 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"

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

Visit www.mstauctioneers.co.uk for further information.

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

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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.

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

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.

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Property and Professional BPI Celebrates Major Business Milestone with Whitbread PLC BPI is celebrating a double business milestone with Whitbread PLC; achieving a mutually beneficial eight-year partnership and a six- figure asset sale value with this leading hospitality business.

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.”

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.

Nationwide service for a nationwide brand

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.

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.

Supporting sustainability through smart asset disposal

Difficult Times for Pubs, Restaurants & Why Use a Specialist Hospitality Consultant? Hotels. How Insolvency Practitioners Can Help

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.

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.

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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 financial support.

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

Directors need to be aware of their responsibilities: 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/ or call Antony Batty or Claire Howell on 0208 088 0633 for a free initial consultation.