CLH Digital - Issue #278

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 278

Issue 251 www.CLHNews.co.uk

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Bank Holiday Staycation Boost...

11.2 million Brits Set to Spend Over £4bn

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The UK tourism and hospitality industry is set to receive a significant economic boost as 11.2 million Brits prepare for staycations this August bank holiday weekend,

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According to the latest VisitEngland trip tracker survey, these domestic holidaymakers will spend an estimated over £4.1 billion, which marks an increase from last year’s figure of 11 million staycationers.

The figures are just up on last year, when 11 million Brits planned to take an

overnight trip in the UK during the August bank holiday weekend. Looking back at 2023 the figure was 9.7 million.

This would give a much-needed boost to the industry which has seen year-todate domestic overnight trips decrease by 5% from 32.6 million in 2024 to 31.1 million in 2025 at the end of May.

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CLH DIGITAL

ISSUE 278

Editor's Viewpoint

Welcome to the latest issue of CLH Digital FINALLY, SOME GOOD NEWS! What a refreshing change it is to lead this week's CLH News with unequivocally positive news!

The staycation phenomenon—and yes, I absolutely love that word—continues to prove itself yet again as wonderful boost to hospitality and tourism.

EDITOR

Peter Adams

The numbers speak for themselves: 11.2 million Brits are preparing for staycations this August bank holiday weekend, injecting an estimated £4.1 billion into our domestic economy.

That's up from 11 million last year, with another 7 million still deciding—waiting for special offers or, quite sensibly, to see how the weather unfolds. And I've just checked the forecast: it isn’t looking too bad at all!

This surge in domestic tourism represents more than just impressive statistics. It's validation of what many of us in the hospitality sector have long known—that Britain has world-class destinations, exceptional pubs, outstanding restaurants, and experiences that rival anywhere in the world.

The staycation boom has finally given our homegrown talent the recognition it deserves.

increases in the second quarter—nearly double the 28% who experienced drops.

We take our good news where we find it, and these figures suggest that the foundations for recovery are solidifying.

Stable spending in pubs, bars, and restaurants throughout 2025 has provided the bedrock for this cautious confidence.

As regular readers know, we're based in Bournemouth, blessed with one of the world's finest beaches, exceptional restaurants, and fantastic pubs and bars.

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Yes, traffic can be hectic and crowds occasionally overwhelming—but with a seven-mile stretch of coastline, there's room for everyone (even if they all want to be by the pier!).

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Tourism has provided a massive boost to our local economy, and I'm confident this weekend will be no different.

The timing could not be better, the plight of the pub sector has finally made mainstream news this week.

While this coverage is long overdue, it's worth noting—and this is an observation, not a criticism—that many media outlets can be opportunistic.

The staycation trend represents more than a temporary pandemic-induced shift in behaviour - we are now four years post pandemic.

They run with a story and move on to the next at the drop of a hat. This is precisely why we have trade bodies, spokespeople, and publications like CLH News.

It's become a genuine lifestyle choice for millions of Britons who have discovered the exceptional quality of domestic hospitality.

We're here to champion the cause, to support when times are tough, and to hit out when necessary, keeping the pressure up week after week, not just when it's trending.

For the sector, this presents both an opportunity and a responsibility—to maintain the standards that have earned this loyalty and to continue innovating to exceed expectations.

Another encouraging development comes from the latest Business Confidence Survey from CGA by NIQ and Sona. (See page 11.)

As we head into what promises to be a bumper bank holiday weekend, let's celebrate not just the economic injection, but what it represents: a vote of confidence in British hospitality from British consumers. That's a story worth telling—and retelling.

The survey reveals that just over half (53%) of leaders reported year-on-year revenue

RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

Thanks to this wonderful sunny summer, I've witnessed firsthand the pulling power of staycations almost every weekend.

The staycation success story isn't just about numbers on a spreadsheet—it's about packed restaurants & terraces, bustling pub gardens, and the infectious energy that comes when people are genuinely enjoying themselves.

While confidence remains at historically low levels, there's cautious optimism among Britain's hospitality leaders in Q2 2025, despite new labour cost pressures.

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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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EDITOR Peter Adams

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ISSUE 278

CLH DIGITAL

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Bank Holiday Staycation Boost...

11.2 million Brits Set to Spend Over £4bn

(CONTINUED FROM FRONT COVER) “BRITAIN BLESSED”

remain undecided about their bank holiday plans, primarily due to cost-of-living concerns and unpredictable weather forecasts and ‘waiting to see if there are any deals / special offers’.

Culture Secretary Lisa Nandy said: “From Cornwall and Cumbria to The Gower and Glasgow, Britain is blessed with so many fantastic destinations.

The trend has prompted hospitality operators to develop more flexible cancellation policies and competitive pricing strategies to capture these last-minute bookings.

“The tourism industry is a vital part of the economy and it is great to see that this year, even more people are planning to make the most of the August bank holiday weekend by heading off on an overnight trip. This will not only provide millions with fantastic days out, but will also help create jobs and drive economic growth across the country.”

Licensed premises across popular destinations are implementing extended opening hours and special menu offerings to maximise revenue during the crucial bank holiday trading period.

Many establishments view this weekend as essential for offsetting slower trading periods experienced earlier in 2025.

FORWARD BOOKINGS

SUMMER LIFT VisitEngland Chief Executive Patricia Yates said: “It is very encouraging to see many of us are planning a domestic break for the August bank holiday weekend. From our globally renowned museums and art galleries to our buzzing food and music scene, from our great pubs to our beautiful coast and countryside, there is a destination to suit all tastes and budgets.”

“Businesses will be looking to the long weekend for a critical late summer lift after what has been a very mixed year for many destinations. We can also see from our latest consumer research that the cost of living remains a concern. Brits are still keen to take their breaks however many are booking last minute, making it difficult for businesses to plan in advance, and wanting to save on accommodation, activities, eating out and searching for good value options. So do please get out and support our amazing destinations, first class attractions and local events this long weekend and beyond.”

TRADITIONAL FAVOURITES Traditional favourites continue to dominate the staycation landscape, with Cornwall, Glasgow, the Gower Peninsula, and Cumbria leading bookings for the bank holiday period.

These regions are capitalising on their diverse offerings, from Cornwall's acclaimed coastal dining scene to Glasgow's vibrant hospitality quarter.

Hotels, restaurants, and attractions are experiencing increased footfall as people make the most of the good weather before autumn begins, with many establishments reporting significant upticks in advance reservations.

The Lake District's premium accommodation providers have noted particularly strong demand from families seeking last-minute availability, while coastal pubs and restaurants in Wales are preparing for their busiest weekend of the summer season.

7.3 MILLION “UNDECIDED” Despite the overall growth in planned trips, industry analysis reveals that 7.3 million potential travellers

According to a report earlier this month from hotel distribution and revenue platform SiteMinder, forward bookings at UK hotels have increased 6% year-on-year for August Bank Holidays and the accompanying long weekend.

Average daily room rates (ADR) have also increased 2.5% UK wide, to £239.20 this year compared to £233.37 during the same period last year. Likewise, booking lead times are up 8.19% to 130.1 days compared to 120.3 days in 2024, as measured on the equivalent date for both years.

James Bishop, SiteMinder’s Vice President of Ecosystem and Strategic Partnerships, says: “Our data reflects the enduring strength of travel demand, both within the UK and globally, despite economic uncertainty.

Glasgow’s impressive growth highlights its ongoing emergence as a favourite for domestic and international visitors alike, while London’s similarly robust performance underlines the capital’s enduring status as a global leader.”

INDUSTRY STABILIZATION The hospitality industry's recovery trajectory shows signs of stabilisation, with the August bank holiday serving as a critical benchmark for summer season performance. Industry leaders emphasise that domestic tourism continues to provide essential revenue streams for businesses navigating challenges and ongoing economic uncertainties.

Tourism continues to rank among England’s largest and most valuable industries, supporting economic growth across all regions. In 2024, the UK tourism industry contributed approximately £286 billion to the UK economy, representing 10% of GDP. In 2024, staycations in Great Britain involved 106 million overnight trips, with residents spending a total of £32.9 billion.

The industry not only provides opportunities for leisure but also sustains jobs and stimulates local economies, from bustling urban centres to rural villages. This makes weekends like the August bank holiday a cornerstone for businesses that rely heavily on seasonal demand.

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ISSUE 278

UK Losing a Pub a Day, But Sector Not Dead Yet

By Ben Westoby, restructuring and insolvency expert at nationwide business consultancy, Forbes Burton (www.forbesburton.com) Recent comments from The British Beer and Pub Association (BBPA) make for somewhat sobering reading.

They expect 378 pubs to close in 2025 alone, meaning that the British public are losing more than one pub each day.

It’s a familiar tale across much of the hospitality industry, but pubs do unfortunately seem to bear the brunt of many of the external economic headwinds. As an employer of many young adults, the changes to National Minimum Wage and National Insurance contributions have obviously hit pubs hard. So too has the increase to business rates, with many pubs operating out of grand old premises that can be quite large.

Add these woes to the alcohol duty changes that have seen several different rates introduced depending on alcohol content. While alterations have meant that draught beers will be 1p a pint cheaper, many other drinks will experience rises. Industry experts suggest that 75% of red wines, for example, will experience higher rates. Non-draught drinks, meanwhile, will be subjected to a 3.6% increase.

In my industry, we come across many companies experiencing trouble, and it’s fair to say that breweries and pubs were particularly hard hit last year even before these new changes, so I’m expecting to see many more by the end of 2025. Even big chains such as Whitbread, Redcat, Revolution and Stonegate had to close multiple venues in 2024 just to stay viable.

Conversely though, these closures, while undoubtedly bad news for the sector, could actually serve well the venues that survive. With every local pub that closes, others in the vicinity see their market share increase. Of course, they will need to weather the same storms that have put paid to some of their competitors though.

It’s simply not enough anymore to just open your doors and hope that enough people come in to order a drink to ensure that your bills are paid. We’ve found that this is the problem with a lot of the pubs that have

had to close. If you copy what they did, then you’re likely to reach a similar fate.

A lot depends on location. For example, if your pub is a little drive away from the nearest town, you’re unlikely to shift enough drinks and will almost certainly have to provide food to pull in punters from further afield.

Other businesses can potentially move premises to save on business rates, but pubs are far more rooted down in their location. Rather than letting your location hinder your business though, try to look for angles in which it could work for you: those with a decent view from their beer gardens might want to invite local artist workshops to set their easels up in them, as an example.

This ties in with another tactic that works well with pubs, and that’s to exploit any community links. If you have a function room or split bar, you’ve automatically got a great meeting room for any number of local organisations. Leafleting local shops and offices with exclusive food offers on a Friday could see nearby workers use your bar as a hub for getting together. If you can identify the demographic of the majority of the workers around you, then you can tailor your offering to become a de-facto place for workers to hang out after they clock off.

Discounts and marketing can also help you to push drinks that are more profitable. By discounting certain drinks, you can introduce customers to new favourites. People are creatures of habit, and without a slight push, will often stay with the same drink for years. If you can change this favoured drink to something more beneficial to the business, you stand to make quite a difference over several customers.

Marketing is always important, but if you don’t have the budget for expensive publicity, let others make it for you. By linking up with local businesses, you can piggyback on the back of their efforts. If you have any local businesses that excel with their marketing, such as an artisan pie makers or craft breweries, it’s worth teaming up with them to bring in some of their customers to add to your own.

Speaking of marketing, make sure that your pub has an online presence in time for the inevitable spread of AI searching. Google is already trialing an AI mode that offers recommendations to those asking for attractions such as pubs and bars in a particular area.

There’s still plenty of appetite for a pub scene in the UK, but pubs do need to adapt and innovate in order to make the most of it. The age of the old boozer has passed, but those that embrace the changes can still thrive.

Tube Strike an Absolute Travesty for London’s Fragile Night-Time Economy Says NTIA Rolling strike action will take place on the London Underground (LU) for seven days starting Friday, 5 September, according to an announcement from the RMT union.

when the night-time economy is still extremely fragile, this level of disruption could not be more untimely.

Our sector is already under immense pressure from rising costs and reduced consumer confidence. To now face a week of transport chaos will devastate businesses, staff and customers who depend on safe and reliable late-night travel.

The union stated that transport management had refused to address issues relating to pay, fatigue management, demanding shift schedules, and the push for a shorter working week.

Michael Kill, CEO, Night Time Industries Association has commented:

We urge all parties to return to the table immediately — London’s cultural and economic recovery cannot be held hostage to this dispute.”

“The announcement of rolling Tube strikes is an absolute travesty. At a time

Boost Your Pub Trade Overnight – With Pub & Food Banners from HFE Signs In the hospitality game, visibility is everything. You can have the coziest bar, the crispiest roast potatoes, and the friendliest service in town – but if people don’t know about it, you’re relying on luck to fill your tables. That’s where HFE Signs comes in.

working day delivery. That’s two huge, professional-quality banners for less than the price of a single small ad in many local papers.

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WHY BANNERS WORK Advertising isn’t just about reaching people – it’s about reaching the right people. When you place a banner outside your premises or on a nearby busy road, you’re targeting locals and visitors who are already nearby and can easily pop in. It’s immediate, location-specific marketing – the kind that delivers results fast.

BIG, BOLD, AND BUILT TO LAST These aren’t flimsy bits of plastic that fade in the sun or flap themselves to pieces at the first gust of wind. HFE’s banners are printed on durable PVC with vibrant, UV-resistant inks, ensuring your message stays crisp, colourful, and professional – rain or shine. Measuring a generous 8ft x 3ft, they’re large enough to be read from a distance, whether hung outside your pub, along a roadside fence, or at the entrance to your beer garden.

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Whether you want to promote your Sunday carvery, two-for-one burger nights, cask ale festival, or live music weekends, HFE Signs will print your design in stunning full colour. If you don’t have artwork ready, their in-house team can create something for you – at no extra cost. They’ll work with you to make sure your banner is not just eye-catching, but completely on-brand for your pub.

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This is the kind of marketing investment that pays for itself in a single busy night. Whether you want to promote an upcoming event, advertise daily specials, or simply make your pub more visible from the street, HFE Signs has you covered.

Order your two-banner deal now at www.hfe-signs.co.uk/pub-hotel-banners.php or call their friendly team. Because in the pub business, the more people know about you, the more pints you’ll be pulling.

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Hospitality Operating At Only 85% Of Capacity, New Survey Reveals Despite a strong summer of trading, cost increases have forced almost three-quarters of businesses to operate at or below 85% of required capacity.

growth: a reduction in VAT, amend April’s changes to employer NICs and delivery of lower business rates for the sector.

In a joint statement, the trade bodies said: “This shocking data reinforces the urgent need for Government to recognise the incredible pressure hospitality businesses have been put under, particularly since April, and illustrates why it should come forward with measures to support this vital sector at the Budget.

THE LATEST MEMBER SURVEY FROM HOSPITALITY TRADE BODIES REVEALS THAT: • Tax rises have forced businesses to dramatically cut their workforce, with 69% of respondents operating at or below 85% of required capacity.

“Unsustainable tax increases are squeezing businesses, stifling growth and investment, and threatening local employment, especially for young people.

• 73% of respondents have less than six months of cash reserves, with one in five having no cash reserves at all.

“It is forcing businesses across the sector to make impossible decisions to cut jobs, put up prices, reduce opening hours and sadly limit the support they desperately want to give their communities.

• As a direct result of April cost increases, 79% have increased prices and more than half have cut staff numbers.

The stark results from members of the British Institute of Innkeeping (BII), the British Beer & Pub Association (BBPA), UKHospitality and Hospitality Ulster come as 84,000 hospitality jobs have been lost since the Budget, which imposed an additional annual cost of £3.4 billion on the sector.

Hospitality businesses are clear about which three measures they believe are most important to drive

“Hospitality is united in which measures will reverse this trend and drive growth: a reduction in VAT for hospitality, changes to employer NICs and permanently lower business rates for the sector.

“Now is the time to act and back a vital British sector that supports the economy, jobs, and local communities. We urge the Government to do so at the Budget this Autumn.”

Government Pub Closure Figures “Tip of the Iceberg” says CAMRA Official Government figures have revealed that more than 200 pubs have closed across the UK in the first half of 2025, with closures accelerating amid mounting tax burdens and cost pressures on the sector.

CAMRA’s own figures, which show 137 pubs lost in the first six months of the year, and 149 already gone in total this year, are broadly in line with the Government’s, underlining the scale of the crisis facing the industry.

CAMRA Chairman Ash Corbett-Collins said: “These latest figures are yet more proof that pubs are being pushed to the brink by unfair and unsustainable tax burdens.

We warned earlier this year that rising Employer National Insurance Contributions, alongside a cut in business rates relief, would hit pubs hard, and

sadly we are now seeing those warnings borne out in closures on a devastating scale.

Every pub that shuts its doors is a blow to jobs, communities and our cultural heritage.”

“What makes this even more devastating is that so many of them are not just shutting their doors temporarily but being demolished or converted to other uses.

CAMRA has consistently called for stronger planning protections to stop our locals being wiped out overnight.

Pubs are more than just businesses; they are community lifelines. Without action in the Autumn Budget, figures like this will be just the tip of the iceberg.”

CAMRA Chairman Ash Corbett-Collins.

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ISSUE 278

Price Pressures and Poor Behaviour: Tackling Dine and Dash With Body-Worn Cameras

By Alan Ring, CEO at HALOS (www.halosbodycams.com) For many hospitality operators, dine and dash incidents are a familiar frustration, and becoming a serious concern. In today’s economic landscape, a single unpaid bill can have a significant impact on the profit from an entire night’s trade. Margins for these venues are often tight – typically just 3-5% - and with the British Retail Consortium reporting food prices in the UK rose by 4% in the year to July, the impact of walk-outs is amplified.

Add to that rising energy bills, wage pressures, and unpredictable footfall – there is little room left for additional setbacks.

But the financial impact on the hospitality sector is only part of the story. Incidents of customers refusing to pay can leave staff in impossible positions, forced to challenge groups who may respond with hostility or even physical violence. When clips of those confrontations are shared online, venues or even individual team members can find themselves judged by thousands of people before the venue has even closed for the evening. For businesses built on creating positive experiences, dine and dash has the potential to be a threat to long-term customer trust.

WHEN BEHAVIOUR ESCALATES Dine and dash is rarely an isolated issue. It sits within a wider pattern of unacceptable and deteriorating customer behaviour that hospitality staff are increasingly forced to deal with. The Institute of Customer Service has reported a 20% increase in abuse toward frontline staff since 2024, reflecting a trend that extends beyond unpaid meals. Disputes over service, arguments about waiting times or even minor misunderstandings can all escalate quickly in high-pressure environments.

Traditional safeguards still matter and continue to play a role, but they have limits. Training equips staff to deescalate situations and defuse tension, but it cannot change a customer’s intent. CCTV provides coverage, but in pubs, bars, restaurants, and hotels, it is not always positioned to capture the crucial moment when a walkout occurs. Side doors, crowded spaces and blind spots mean incidents often go unrecorded. When CCTV cameras do capture the scene, the absence of sound makes it difficult to establish what was actually said – leaving staff without the full evidence they need to protect themselves and report incidents effectively.

WHY BWCS MAKE A DIFFERENCE The gap left by CCTV is readily filled by body worn cameras (BWCs). Already familiar devices in retail and transport, they are increasingly being adopted in hospitality as a way to deter bad behavior before it begins and to ensure it is captured if it does. A camera worn by a member of staff creates an immediate sense of accountability, reminding customers that their actions are visible and recordable. It makes the decision to walk out without paying far less consequence-free.

At its core, the deterrent effect is simple. If people know their face is captured on a body-worn camera, and that there are multiple touch points during their visit where the recording shows them clearly, they are far less likely to risk walking out without paying. A visible record of their actions makes dine and dash much harder to attempt, and much easier to prove if it does happen.

Public attitudes suggest this deterrent effect is real. Research commissioned by HALOS and conducted by YouGov reveals that nearly half (44%) of UK adults would “think twice” about their behaviour if they knew they were being recorded. Almost half (47%) also believe BWCs should be used specifically to improve safety and accountability in hospitality, showing clear support for their introduction. Among 18–24-year-olds, that figure rises to 65%. Even though younger people are also the least comfortable with BWCs, with almost a third (29%) saying they feel uneasy about their use, they remain highly self-aware of them. It’s that combination of discomfort and self-consciousness that makes the technology a particularly strong deterrent.

BEYOND PREVENTION: EVIDENCE AND REASSURANCE The value of BWCs isn’t just limited to prevention. When incidents do occur, footage provides impartial evidence that supports fair outcomes for both staff and customers. The findings also revealed that one in three people (31%) support the use of the tech to gather evidence during disputes with frontline staff, a clear indication that the public recognises the role of these devices in ensuring fairness. For operators, this reduces “he said, she said” stand-offs, enables quicker resolutions, and lowers the risk of reputational damage from false claims.

For staff, the added sense of safety and reassurance of knowing their perspective can be verified matters greatly. These incidents often have an emotional impact that lingers long after the shift ends. Our research found support for BWCs is especially strong among women, with 72% backing their use for protecting frontline staff from abuse, along with 64% of men. This reflects the reality that employees need more than protection against financial loss, they need to feel secure when challenging difficult situations at the frontline, including when diners try to leave without paying.

DAY-TO-DAY USE WITHOUT DISRUPTION As with any technology in hospitality, the way BWCs are rolled out is just as important as the cameras themselves. Guests need to see them not as intrusive surveillance, but as part of a venue’s commitment to safety, fairness and service, whether that’s protecting staff from abuse or preventing issues like dine and dash.

That requires transparency about when they are in use, how footage is stored, and who has access.

The physical placement of these devices and the training that staff are given is key. Cameras should be visible enough to act as a deterrent but subtle and lightweight enough to avoid disrupting service. Staff should be trained on how to use the cameras, and how to explain their purpose in a calm, confident way that reassures customers. Done well, this transparency helps position BWCs as part of a venue’s commitment to good service – reinforcing, rather than undermining, the welcoming atmosphere hospitality that depends on.

PROTECTING EXPERIENCES The reality is that pressures on hospitality are unlikely to ease any time soon. Costs remain high, recruitment remains difficult, and customers expect seamless service. In that context, dine and dash is becoming more than a petty crime. Left unchecked, it can damage the venue’s finances, undermine staff wellbeing, and erode customer confidence all at once.

Body-worn cameras are not a cure-all, but they offer something tangible at a time when operators need practical solutions. They deter walkouts, provide clarity in disputes, and give staff the confidence that they are supported. Protecting experiences has always been the heart of the industry, and today, tools like BWCs are becoming part of how those experiences can continue to be enjoyed.

Brakspear Sales Increased By 7% In 2024 JT Davies & Sons Holdings Limited, the parent company of Henley based pub operator Brakspear, has reported a 7% increase in turnover for the financial year ended 29 December 2024 at £41.3m accompanied by a 2% decline in adjusted EBITDA at £10.7m. It also reported underlying profit before tax at £7.5m adjusted for an impairment charge totalling £0.7m, which compares with £7.4m the previous year.

“The cost of doing business increased significantly during 2024 and this will increase following the Government’s dreadful Autumn 2024 Budget.”

The business invested just under £9m across its pub estate, an uplift of £3.5m over the previous year. This investment included the refurbishment of The Egypt Mill in Nailsworth, and the acquisition of three new pubs added to its leased and tenanted estate: The Swan Inn in Chiddingfold, The Rose & Crown in Upper Farringdon and The George in Maulden. During the year, the business sold The Horns at Crazies Hill, near Henley.

Turnover was up from £38.6m in 2023 to £41.3m, benefitting from growth across all areas of the business including the full year effect of The White Bear, Warlingham, part of its Honeycomb Houses managed division. The conversion of sales growth to profit growth proved more challenging with operating costs increasing significantly because of government policy, inflationary pressures and world events.

Post year end, the business acquired The Redesdale Arms, Moreton-inMarsh with 35 bedrooms and The Kings Head, Cirencester with 64 bedrooms. These two purchases individually represent the largest acquisitions made by the group for a long time.

Tom Davies, chief executive, reflected on the year: “It is very encouraging that we continue to grow our business from a sales perspective, and that is because we have a stable and talented group of pub operators running our leased and tenanted businesses, and skilled, motivated teams across our Honeycomb Houses.

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ISSUE 278

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Hospitality Insolvencies Ease But Stay High After 880 Hit Wall In Q2 The number of hospitality businesses entering insolvency eased slightly in the first half of 2025, yet remained historically high, reflecting challenging trading conditions for the industry.

out there; if anything, it’s tougher. Hospitality is stuck near the top of the insolvency league table for now, anchored there by pressure on consumer spending and a number of forces behind higher staff costs.”

Some 1,706 accommodation and food service companies, including hotels, restaurants and pubs, closed in the six months to June 2025, down 5.5% from 1,806 for the first half of 2024, according to government data. Q2, however, saw a 6.5%% increase over Q1, with 880 companies in trouble. Offering little cheer, the number of monthly hospitality insolvencies has remained consistently over 270 so far this year.

Hospitality businesses face an estimated £3.4bn of additional expenses, not least because of the increase in employers’ National Insurance contributions. Industry leaders have warned that potentially higher mandatory pension contributions for staff could be the final nail in the coffin for some companies.

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “We’ve not hit the heights of last year’s spike, but insolvencies continue to creep up which is a worrying, but not unexpected trend. The hospitality industry has been acutely hit with higher staff costs and rising inflation, and when you overlay subdued sales, continuing to operate has become unviable for some.

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, rose from 181.2 in March to 197.3 in June. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

High profile operators closing high street units have included Italian restaurant chain Gusto, bar owner Brewdog, 19-strong pubs group Oakman Inns, pizza giant Papa Johns, and Busabai Eathai, created by Wagamama founder Alan Yau. Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “It’s not getting any easier

“With many operators still in survival mode, the industry is struggling and as a key job creator, particularly for younger workers, a fragile hospitality industry presents an economic headache for the UK. Taking steps to overhaul the business rates system, plus supporting the industry to respond to recent tax increases would allow operators to not only weather the storm, but invest in jobs for the future.

Red Engine to Open its 15th UK Flight Club in Newcastle on 7 November 2025 Red Engine, the hospitality group behind Flight Club and Electric Shuffle, has announced the opening date for its next venue.

We cannot wait to kick off the fun with everyone in the city, and we’re genuinely looking forward to the people of Newcastle showing us a thing or two about how it’s really done!”

Flight Club – the lively fairground-inspired cocktail and Social Darts bar is opening the doors to its Newcastle venue on 7 November, just in time for the festive season.

Helen Cowie, Centre Director, Eldon Square, said, “The opening of Flight Club in Eldon Square has been long anticipated, and we can’t wait for them to open their fabulous new venue in November.

Steve Moore, CEO and co-founder of Flight Club, said, “We are so excited to be making our way to the incredible city of Newcastle. It’s no secret that Newcastle knows how to throw an epic party, and at Flight Club, we pride ourselves on perfecting the art of the unforgettable night out.

This much-loved brand is a perfect addition to the Newcastle social scene, and we’re looking forward to welcoming people to the centre to enjoy this unmissable experience.”

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How Smart Connectivity Can Ease Cost Pressures In Hospitality As UK hospitality operators battle rising costs, staffing challenges and tighter margins, smart connectivity is emerging as a critical solution. Rachel Seagrove, Director of Advisory Services from Wavenet (www.wavenet.co.uk), explores how pubs, cafés and hotels can leverage integrated technology to streamline operations, automate routine tasks and improve guest experiences – whilst, crucially, keeping overheads in check.

Hospitality operators across the UK are contending with a perfect storm: soaring operational costs, growing staff shortages and increased time spent on day-to-day management. With shrinking margins and mounting pressure to deliver more with less, many venues are now turning to technology as a lifeline, rather than a luxury. Smart connectivity and integrated digital systems are emerging as critical tools for operators looking to streamline operations, reduce overheads and maintain service standards even with fewer resources.

AN INDUSTRY EVOLUTION The drive toward digital transformation is accelerating. According to recent data by Square, 85% of UK restaurant leaders plan to invest in technologies such as AI and automation this year . Their goal is clear: to improve efficiency and ease cost pressures across the board. And it's not just back-office tasks in focus. Customer-facing solutions, from ordering systems to personalised menus, are increasingly being seen as essential, particularly as the same data revealed that almost three quarters (74%) of consumers say they’re open to automation in areas that help fill staff gaps.

This shift toward smart systems is being mirrored by rising consumer expectations. A recent survey by YouGov revealed that three quarters (75%) of Gen Z customers expect hospitality venues to adopt smart technology, while nearly half of UK consumers now prefer venues that offer tech-driven services such as digital ordering and payment. In response, the “digital basics” required by 2026 are becoming clearer and more urgent. These include resilient connectivity, integrated payment solutions, unified communications and robust cyber protection - not just to meet guest expectations, but to keep operations running efficiently, securely, and without costly downtime.

With hospitality leaders now required to spend more time on business operations and hiring, the ability to automate routine tasks and manage mobile or remote teams more effectively is vital. Unified communications platforms such as Microsoft, RingCentral and 8x8, for instance, enable seamless coordination between teams across multiple sites, improving responsiveness without the need for additional staff. Similarly, integrated payment and booking systems are helping venues cut down on admin, reduce manual errors and deliver faster service.

Perhaps most importantly, data integration across systems is unlocking new levels of insight and agility. Hotels and restaurants that unify guest data across touchpoints can build richer customer profiles, enabling tailored experiences and targeted marketing that boost loyalty and repeat business. In fact, Square1 also found that more than 4 out of 5 (83%) UK restaurant leaders say that loyalty programmes - often powered by these integrated systems - are delivering measurable returns in terms of order size and customer retention. Delivering impressive customer experiences time after time requires actionable data insights - something only achievable at scale through intelligent automation, especially when managing a large database.

DIVERSIFYING IS KEY The shift to smarter systems is also helping hospitality businesses diversify their revenue streams. As 76%1 of operators now view non-core offerings such as memberships, merchandise and paid events as essential to growth, having a unified digital infrastructure becomes a strategic advantage. Hotels, in particular, can unlock an estimated 25-30% in additional revenue from additional services when supported by connected systems and data-driven decision-making.

Of course, with more digital touchpoints comes greater exposure to cyber risk. As such, resilient connectivity and cyber protection can no longer be an optional expense. Downtime or a data breach can be devastating for venues already operating on tight margins, with the priority to then implement secure, scalable systems that can be managed without requiring a large in-house IT team. Supplier consolidation is also playing a key role here, with many operators looking to streamline costs and reduce complexity by partnering with providers who can deliver integrated, end-to-end solutions.

Smart connectivity doesn’t replace people; it’s a way of empowering smaller teams to do more in a more efficient, secure and profitable way. From smarter payments and automated stock control to cloud-based comms and AI-driven marketing, the hospitality venues that act now to modernise their tech stack are positioning themselves not just to weather the current cost crisis, but to thrive in the digital-first future that’s already taking shape.

Smart technology is also helping address one of the most pressing issues facing companies: resource strain.

Chill Wind Gathers Pace in Q2 For Hospitality Sector The number of hospitality businesses entering insolvency eased slightly in the first half of 2025, yet remained historically high, reflecting challenging trading conditions for the industry.

Some 1,706 accommodation and food service companies, including hotels, restaurants and pubs, closed in the six months to June 2025, down 5.5% from 1,806 for the first half of 2024, according to government data. Q2, however, saw a 6.5%% increase over Q1, with 880 companies in trouble. Offering little cheer, the number of monthly hospitality insolvencies has remained consistently over 270 so far this year.

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, rose from 181.2 in March to 197.3 in June. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

High profile operators closing high street units have included Italian restaurant chain Gusto, bar owner Brewdog, 19-strong pubs group Oakman Inns, pizza giant Papa Johns, and Busabai Eathai, created by Wagamama founder Alan Yau. Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “It’s not getting any easier out there; if anything, it’s tougher. Hospitality is stuck near the top of the insolvency league table for now, anchored there by pressure on consumer spending and a number of forces behind higher staff costs.”

Hospitality businesses face an estimated £3.4bn of additional expenses, not least because of the increase in employers’ National Insurance contributions. Industry leaders have warned that potentially higher mandatory pension contributions for staff could be the final nail in the coffin for some companies.

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back OVER 20 YEARS SUPPORTING THE UK LICENSED & CATERING TRADE From busy pub gardens to stylish dining terraces, the right outdoor made to meet the demands of busy pub and hospitality environments. space isn’t just extra seating—it’s extra revenue. For over two decades, “We work with your budget and brand, producing 2D designs and visuAEL Outdoor Solutions has partnered with independent operators, als so you can see exactly how your outdoor space will look before multi-site groups, and national pub companies to turn outdoor areas into committing,” says Laura Gardiner, Head of Marketing. “Whether you run high-performing trading spaces. one site or a national estate, our tailored seating, tables, and structures We design, manufacture, and supply a wide range of outdoor furniture, are built for your customers and your trading needs.” structures, and equipment—combining style, durability, and practicality Everything You Need for a Profitable Outdoor Area so you can maximise covers, extend trading seasons, and create spaces Our range spans everything from contemporary seating and dining furthat encourage customers to stay longer and spend more. niture to shade structures, shelters, and outdoor solutions, complementMADE IN READING – SOURCED FOR QUALITY ed by heating, lighting, and safety features. We also offer play equipment that encourages imaginative, active fun while meeting the highest safety Many of our products are standards, ensuring each space is both functional and inspiring. We also crafted at our own Reading facility, giving you control over offer bespoke solutions to match your brand and venue style—whether customisation, lead times, and for a single garden or a full estate rollout. quality. We also work with BUILT FOR PEOPLE, BUILT TO LAST trusted manufacturing partWe prioritise responsibly sourced materials and design for longevity— ners to expand our range and reducing replacement costs and supporting your sustainability goals. All deliver the best value. From booth seating and benches to products are chosen or built to meet strict hospitality standards for safety, comfort, and performance. planters, shelters, and dining sets, every item is selected or FROM CONCEPT TO COMPLETION

From free quotes to full installation, our design, manufacturing, and sourcing teams keep projects on track, on budget, and exactly on brief—whether you need a quick refresh or a large-scale rollout.

EXPERIENCE OUR 10,000 SQ FT SHOWROOM See our products in real pub-garden settings at our Reading showroom, or browse online at www.aelsolutions.com. With over 20 years’ experience working with the UK’s top pub companies, we know how to create outdoor spaces that boost trade in all weathers.

Email: sales@aelsolutions.com Download your brochure: www.aelsolutions.com AEL Outdoor Solutions – Your partner for profitable, allweather trading spaces.

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8 Pubs A Week Vanish In England And Wales In 2025 Amid Tax Hikes Eight pubs a week have ‘vanished’ for good from the communities they once served during the first half of 2025 – the latest blow in a crisis that is reshaping Britain’s social and cultural fabric, according to analysis by global tax firm Ryan.

New figures show the total number of pubs in England and Wales – including those vacant and to let – has plunged to just 38,780 by the end of June 2025, down 209 in six months and a staggering 2,283 lost forever in the past five and a half years.

Pubs which have ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries.

The South East was hit hardest in the first half of 2025, losing 31 pubs in just six months. London, the North West, and the West Midlands all saw losses of more than 20.

that happens, developers are quick to snap up the plots for more lucrative uses.” Probyn added.

Emma McClarkin, chief executive of the British Beer and Pub Association, said the Government needs to act quickly to save pubs across the country.

She said: “It’s absolutely heartbreaking and there is a direct link between pubs closing for good and the huge jump in costs they have just endured.

“Pubs and brewers are important employers, drivers of economic growth, but are also really valuable to local communities across the country and have real social value.

“This is a really sad pattern, and unfortunately a lot of these pubs never come back.

“The Government needs to act at the budget, with major reforms to business rates and beer duty.”

Michael Kill, CEO of the Night Time Industries Association, said: “The scale of pub closures we are witnessing is devastating for communities across the country. Eight pubs a week – more than 200 in just six months – are disappearing, and this is not only a blow to local economies but to the social fabric of villages, towns and cities. These are places where people come together, where communities are built and memories made – once they are gone, they are gone forever.

It is particularly alarming to see pubs demolished or converted to other uses at such speed. This isn’t just about temporary closures – these venues are being permanently erased, and with them the chance of revival. The sector is being besieged on all sides, from rising taxes and labour costs to planning challenges that are fundamentally weakening the foundations of hospitality and the night time economy.

Alex Probyn, Practice Leader of Property Tax at Ryan, warned that the squeeze on the pub trade is intensifying: “Slashing business rates relief for pubs from 75% to 40% this year has landed the sector with an extra £215 million in tax bills”

It is devastating to see the pace of losses ramping up. The Government must pay attention and act decisively.

Without urgent, supportive measures in the autumn budget – particularly on tax and planning protections – we risk losing even more of these vital institutions that sit at the heart of our culture and heritage.”

For a small pub, that’s a leap in the average bill from £3,938 to £9,451 – a 140% increase.”

BRITAIN’S DISAPPEARING LOCALS

“The combination of soaring business rates, higher national insurance contributions, the rising national minimum wage and packaging taxes are all quietly draining profits until staying open becomes impossible. When

For centuries, the local pub has been a cornerstone of British life – a meeting place, community hub, and source of local employment. But the latest figures show that the rate of decline remains relentless with hundreds more set to disappear.

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Room For Improvement: Getting The Right Recipe For Sustainability In Hospitality From round-the-clock operations to vast supply chains, the path to sustainability for hotels and restaurants can seem daunting. Yet, as consumer awareness grows and the spectre of mounting costs looms, the imperative to go green is no longer a choice, but a strategic necessity.

David Woon, head of net zero engineering and operations at leading net zero engineering consultancy Ennovus Solutions (http://ennovus.co.uk), discusses the challenges for the hospitality industry and how it can embark on a greener pathway.

dated manual heating systems to smart thermostatic radiator valves (TRVs) offers a shortcut to reduce gas consumption. By making these upgrades and then integrating automated systems, controls and sensors can be used to reduce waste heat and light during quieter hours.

One of the biggest hurdles for hospitality businesses embarking on a sustainability journey is the misconception that it's "net zero or nothing." The reality, however, is that taking incremental steps, though seemingly small, can collectively lead to significant impact.

From here, the focus shifts to medium and long-term strategies. The ultimate goal is to move away from fossil fuels, particularly gas, and electrify as much as possible. For properties with sufficient space, on-site renewable energy generation – such as solar panels or wind turbines powering air source heat pumps (ASHPs) for heating and cooling – represents the pinnacle of sustainable operation. When on-site generation isn't feasible, exploring corporate Power Purchase Agreements (PPAs) or purchasing Renewable Energy Guarantees of Origin (REGOs) certificates offer a fallback pathway to green energy sourcing.

THE ENERGY APPETITE Hospitality’s energy hunger is undeniable. Heating and hot water alone is estimated to account for a staggering 60% of direct energy use in hotels, and these are predominantly reliant on gas – a fossil fuel that is inherently at odds with green aspirations. Unlike the nine-to-five rhythm of an office, hotels operate 24/7, and restaurants extend their hours well beyond a typical workday, meaning utilities are constantly engaged. This inherent demand makes energy efficiency a paramount concern.

Adding to the complexity is the diverse nature of the industry itself. A boutique hotel in central London with its historic charm faces vastly different challenges than a sprawling rural resort. The age of a building, its architectural style, branding and even the variety of guest experience all play a significant role in determining viable sustainability solutions. For example, an efficient radiator with a high surface area would work best for a heat pump, but may well clash with a traditional, period aesthetic, making it hard for businesses to prioritise the right choice.

Beyond direct energy consumption, the "hidden" costs lie within the supply chain, known as Scope 3 emissions. These can account for a staggering 70% of a business's total carbon footprint. Everything from the sourcing of food ingredients to the materials used in interior design, and even the individually wrapped chocolates on a pillow, contribute to this vast network of indirect emissions. While there's currently no mandatory legislation in the UK to report on Scope 3, proactively tackling this area is a powerful step towards true sustainability and a significant differentiator.

LOW-HANGING FRUITS For operators daunted by the initial investment, there are numerous impactful choices that don't require significant upfront capital.

Simple yet effective measures include switching from traditional halogen light fittings to smart LEDs. This can slash electricity bills by up to 60%, a surprisingly underutilised opportunity for many. Similarly, retrofitting out-

Other quick-win options are more culturally-based initiatives. In bars, restaurants and hotels, particularly those with larger premises or multiple floors, it is a good idea to be strategic with the space. Filling certain zones with guests in a set order can reduce the need to heat or cool an entire floor or building. Similarly, empowering employees to understand and participate in sustainability efforts cannot be underestimated. From simply turning lights off to more mindful waste management, every employee has the opportunity to make a real difference.

LONG-HAUL STRATEGIES

Waste management, particularly food waste, remains a significant challenge in hospitality kitchens. Effective strategies must encompass both kitchen practices and customer engagement, but apps like Too Good to Go are making it easier than ever for businesses to bake the redistribution of food waste into long-term operations. Furthermore, businesses need to address single-use plastics in amenities like soaps and toiletries, exploring bulk dispensers and other sustainable alternatives that don't compromise the guest's perception of luxury.

Water consumption is another substantial area for improvement, with cleaning processes like laundry and daily towel/bedding changes accounting for a significant portion of both water and energy use. Challenging guest expectations around daily changes, coupled with the implementation of AI-driven water monitoring systems, can lead to substantial reductions.

MONITORING AND MINDSET: THE MAIN COURSE OF ACTION The foundation of any successful sustainability programme lies in monitoring. Without a clear baseline of energy consumption, efforts are more likely to become random. Technology plays a pivotal role here, with virtual energy management systems capable of identifying seasonal patterns and highlighting high-emission areas within a portfolio. This data-driven approach allows businesses to prioritise interventions, ensuring the most impactful changes are made first.

The future of hospitality is undeniably green. But with growing public pressure, coupled with continuous advancements in sustainable technologies, investing in eco-friendly practices is no longer an optional extra but a core business decision. The final piece of advice for any hospitality operator committed to this journey is to embrace a holistic, strategic approach. It's not about one quick fix, but a well-thought-out plan that integrates various solutions for the most efficient and cost-effective path to a more sustainable future. By taking action today, the hospitality sector can not only reduce its carbon footprint but also set a powerful example, influencing guests and fostering a wider culture of environmental responsibility.

New Exmoor Brewery Restores Brewing to Wiveliscombe Brewing is returning to Wiveliscombe in Somerset later this month, when the New Exmoor Brewery will start brewing on the site of the former Cotleigh Brewery in the town, with the first beer to roll off the line raising money for the local Jim Laker Charitable Trust.

Exmoor Ales ceased brewing at its Golden Hill site in Wiveliscombe in May this year, at the same time starting a collaboration with Hogs Back Brewery which saw its ales replicated at the Surrey brewer’s site. Hogs Back will continue to brew Exmoor’s main beers for the time being while the New Exmoor Brewery will focus on NPD, specials like Exmoor Beast and limited edition beers, brewed by former Cotleigh head brewer Shaun Vockins.

The collaboration with Hogs Back and opening of New Exmoor Brewery saves 10 local jobs. It also opens up distribution opportunities for Exmoor, which is looking for a small group of brewer partners whose beers it can distribute in its south west heartlands.

Exmoor Drinks chairman Jonathan Price said: “We are beyond thrilled to be brewing back in ‘Wivey’, where we started brewing in 1979, in a new brewery proudly showing the Exmoor name and our iconic stag logo. Deciding to close our brewing operation in May was done with a heavy heart, as the only response to insurmountable business challenges.

“Our collaboration with Hogs Back has been a lifeline, allowing us to remain independent and keep our ales on tap and on shelves for our many loyal drinkers

across the south west – and introduce them to new drinkers, thanks to Hogs Back’s distribution network.

“Our first brew in the new brewhouse will be a celebration of a Wiveliscombe brewing tradition, a Tawny Ale, and 10p from every pint sold will go to the Jim Laker Charitable Trust, founded in memory of a Wivey legend who originally owned Exmoor Ales.”

Price added: “I am also delighted to welcome Simon French who will be rejoining the business as managing director designate at the beginning of September. He will be recruiting additional team members and we plan to rebuild Exmoor to its former glory, and beyond!”

Hogs Back Brewery chairman Rupert Thompson said: “In these very difficult times, one way to survive and, in time, prosper, is to collaborate with fellow likeminded businesses. We were pleased to be in a position to help Exmoor Ales and keep alive this popular local beer brand. “ “Now more than ever, there is a thirst among consumers for independent, local speciality beers that are not all just owned by global brewers, so we are confident that with local support Exmoor Drinks has a bright future ahead.”

Raising a glass with the team at the brewery was Rachel Gilmour, MP for Tiverton and Minehead, who visited to hear about their plans to save jobs and an independent business and rebuild on the long Wivey brewing history.

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Hospitality Leaders’ Confidence Nudges Up, But New Costs Hit Profits And Jobs The optimism of Britain’s hospitality leaders rose in the second quarter of 2025 despite the arrival of new labour costs, the latest Business Confidence Survey from CGA by NIQ and Sona reveals.

to raise prices since April, while nearly half (48%) have reduced their staffing levels, 61% have cut hours available to their teams, and 34% have deferred pay increases. Two in five (41%) have cancelled investment plans.

The exclusive poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by 7 percentage points from the first quarter, and a second successive increase. The proportion of leaders feeling confident about the future of hospitality in general is lower at 18%, but rose by 3 percentage points quarter-on-quarter.

Smaller hospitality businesses have been particularly damaged. Just 22% of leaders of independent companies now feel optimistic about their prospects for the next 12 months—barely half the sector-wide average of 41%.

Despite the recent uptick, leaders’ confidence remains at historically low levels. Their optimism for their own businesses is 15 percentage points down on the second quarter of 2024, and 29 percentage points below the levels of August 2021.

Cautious confidence has been fuelled by stable spending in pubs, bars and restaurants in 2025. Just over half (53%) of leaders say revenue increased year-on-year over the second quarter—nearly double the 28% who say it dropped.

However, increases are largely the result of higher menu prices and new openings, and the CGA RSM Hospitality Business Tracker has indicated broadly flat spending on a like-for-like basis in the first half of 2025.

Meanwhile, higher costs—including higher minimum pay levels and National Insurance contributions from April, as well as sustained inflation in food and drink—have hurt the margins of many operators. More than a third (37%) of leaders say their second-quarter profits were down year-on-year, while only 27% say they rose.

This has left 9% of leaders with no cash reserves to draw on, while 53% have fewer than six months of reserves.

The new Business Confidence Survey from CGA by NIQ and Sona sets out the full impacts of higher costs on hospitality operators. More than four in five (84%) leaders say extra operating expenses have forced them

Rising costs have renewed calls for the government to provide better backing for hospitality. Asked about their priorities for support, leaders identified lower business rates multipliers, a VAT cut and amendments to National Insurance contributions as their top three measures.

Karl Chessell, Director – hospitality operators and food, at CGA by NIQ, said: “Hospitality is a remarkably resilient sector, and these figures suggest leaders have responded nimbly to the many challenges they have faced in 2025. However, fast-rising costs are clearly taking a toll on many businesses’ margins. There’s a dangerous ripple effect too, as leaders are being forced to take difficult decisions on employment and investment, while inevitable increases in menu prices are damaging consumer confidence.

Well-run, distinctive and guest-focused hospitality operators can look forward with optimism, but without urgent government intervention the sector will struggle to generate the economic growth we know it is capable of.”

Paul Watson, VP of hospitality at Sona, said: “Operators are continuing to face significant challenges, with margins being squeezed so tight that deploying more team members to deliver extra revenue can sometimes feel counterintuitive. But without the correct team in place to protect peak trading times, revenue opportunities can walk back out the door, so finding the balance is crucial. Guests have become more picky about where they spend their money, so having a happy, stable and experienced team is absolutely vital to deliver exceptional guest experiences that will keep trade coming back again and again. Having people, tools and processes in place that nurture this balance will be key in the next few months.”

UKHospitality Responds To Inflation Increase The Government should reduce business costs to get inflation under control and drive growth, the trade body said.

April has forced eight in 10 hospitality businesses to put up prices – which is no doubt a factor unfortunately fuelling inflation.

Kate Nicholls, Chair of UKHospitality, said: “It’s clear the UK economy is stuck in a low growth and high inflation trap, and the only certainty is that increasing taxes and costs would make the situation worse.

“Pulling the tax lever on hospitality once again would be the worst possible thing to do and instead the Government should lower business rates, fix NICs and cut VAT at the Budget to back hospitality and stop the sector from being taxed out.”

“Our latest member survey data shows that the £3.4 billion in additional annual cost that hit the sector in

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How To Create Brand Loyalty In The Hospitality Sector

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

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

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

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

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

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

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

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

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

Furthermore, telling customer stories (with their permission, of course) can be even more compelling.

Perhaps a couple who have visited your hotel for their anniversary for the past 25 years are celebrating a milestone anniversary this year and you pull out all the stops for them. That's the kind of heartwarming story people love to read and also demonstrates a caring and empathetic brand.

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

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

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

Support More Young People Into Work, Says FSB During GCSE Results Week Young people deserve better than unemployment after spending years studying for their exams, the Federation of Small Businesses (FSB) has warned on GCSE results day.

advice about entrepreneurship. Just 35% of young people in England report having any exposure to enterprise education at secondary school, according to our previous research.

On the same day that thousands of young people found out their much-anticipated results, it was revealed that the number of 16 to 24-year-olds not in education, employment or training (NEET) across the UK is now 948,000.

Federation of Small Businesses (FSB) Policy Chair Tina McKenzie said: “As pupils receive their results today it’s worth remembering that success isn’t defined by grades alone. Whatever your results there are many ways forward, and plenty of opportunities ahead.”

This marks a 25,000 increase (2.7%) from the 923,000 recorded between January and March of this year.

“Some of the most successful business owners started with an idea, not necessarily a certificate or a grade. We need to make it easier for young people to take that route. Right now, the support to get started just isn’t there and that needs to change.”

While many will be happy with the results they received today, many may be disappointed. The UK’s largest business group is highlighting that whatever the grade, young people should be given opportunities to continue in education, start training or a job, or launch their own business.

FSB research shows that almost 60 per cent of young people are currently interested in owning a business, but only 16 per cent actually have a business or are in the process of setting one up.

The business group is now calling for the Government to back measures that open up routes into work, training or entrepreneurship – potentially helping 100,000 young people every year: • Launch a New Traders Allowance, offering tailored support and increased payments to help them transition into entrepreneurship. The new scheme, which would be a more effective and ambitious replacement for the New Enterprise Allowance, should be available to all young people not currently in work.

• Introduce a new scheme based on the Future Jobs Fund, targeting those experiencing or at risk of long-term health related inactivity. This would include subsidised work experience to help young people out of work to get back into employment.

• Offer small employers a £3,000 incentive to hire an apprentice under 25. Almost half of small business employers say this would encourage them to take on apprentices, helping thousands more to invest in the next generation.

It’s crucial that pupils are given good quality careers guidance during their time at school, which includes

“The latest NEETs figures paint a worrying picture of those finding it difficult to find work or get back into the system, so the government needs to act. This comes on top of a labour market that’s already weakening, with fewer people on payroll and vacancies falling fast.”

“Creating a New Traders Allowance could give a great opportunity for young people to get into work and take control of their future by starting their own business. We want the Department of Work and Pensions to get behind this and make sure the Youth Guarantee is widened to include proper support for anyone keen to give entrepreneurship a go.”

“This trio of measures could make a huge dent in these NEETs figures, tapping into the potential of young people across the UK, reducing the figure by 100,000 each year. We know that ambition amongst young people is there, but it needs to be recognised and nurtured, otherwise we’re letting ambition and talent wither away purely because the routes into work or training aren’t clear enough.”

“This could be the spark that helps a generation turn energy and ideas into something longer lasting.

Young people need more than a grade on a piece of paper, they also need the chance to build a future.”

“This is about giving the next generation the tools to build something of their own, so today’s young people can be tomorrow’s grafters, whatever their grades.”

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HMRC Cracks Down on Tax Compliance in the Security Sector HMRC, in collaboration with the Security Industry Authority (SIA) and the Department for Work and Pensions (DWP), has begun a fullscale compliance drive targeting the misuse of self-employment and non-compliant payroll schemes across the sector.

In April 2025, more than 18,000 security businesses and agents – including 12,500 providers and 6,000 intermediaries – were formally warned by HMRC that current self-employment and subcontracting practices were not compatible with UK tax law. A four-month grace period followed. That grace period is now over – and enforcement has begun.

Using Real Time Information (RTI) data, HMRC will now identify and penalise firms that have not transitioned their workforce to PAYEcompliant models. Businesses that continue to rely on misclassification, offshore schemes, or disguised remuneration through third-party payroll providers will face severe consequences.

Importantly, companies that use payroll provider schemes to circumvent tax obligations – breaking down wages through expenses, deductions, or allowances to reduce liabilities – are not tax compliant, according to HMRC. These models are now under intensified scrutiny, and their continued use may trigger retrospective enforcement.

The crackdown comes as part of a broader industry and government ambition to raise professional standards, end exploitation, and ensure public safety – particularly within the night-time and events economies, where the role of door supervisors and security personnel is critical.

This effort also aligns with the Government’s wider agenda, including the drive toward business licensing in the security sector and the introduction of Martyn’s Law, which places new legal duties on venues and organisers to enhance counter-terrorism preparedness. he Government’s message is clear: a professional, compliant, and transparent security industry is a national priority.

For too long, non-compliant firms have undercut legitimate operators through disguised self-employment, offshore payrolls, and opaque subcontracting chains – exploiting workers and creating legal exposure for buyers.

These practices have undermined fair competition, eroded trust, and left security operatives without proper employment protections or insurance.

Now, HMRC is also making clear that liability extends to buyers. Under the Employment Agencies Act 1973, venue operators, event promoters, and businesses that fail to carry out due diligence on their security suppli-

ers may be held financially and legally responsible if non-compliance is found. In short: if your provider is breaking the rules, you could be too.

Michael Kill, Chair of the UK Door Security Association and CEO of the Night Time Industries Association (NTIA), commented: “This is a pivotal moment for the industry. The enforcement action being implemented by HMRC goes beyond tax compliance – it signals a broader move to restore trust and integrity in a sector that plays a critical role in public safety.”

We are calling time on disguised employment, sham payroll schemes, and the exploitation of workers. The entire supply chain — from buyers and contractors to agencies — must raise standards and take responsibility.”

With business licensing potentially on the horizon and the Government signalling its intention to invest in this area, the opportunity to professionalise the sector and move it forward has never been clearer. Combined with the imminent introduction of Martyn’s Law, this marks the beginning of a new era — one that demands accountability, transparency, and leadership from within.”

Satia Rai, CEO of the International Professional Security Association (IPSA) and Non Executive Board Member of the Night Time Industries Association (NTIA), commented: “This is a defining moment for our industry. IPSA fully supports HMRC’s enforcement against non-compliant employment practices that have exploited frontline security officers and undermined our profession for far too long.”

“The security sector plays a critical role in public safety. It must be built on fairness, integrity, and respect – not sham contracts or payroll abuse.”

“The industry is united. We are drawing a clear line: no more disguised self-employment, no more dodging responsibilities. The road ahead demands transparency, accountability, and leadership”.

Anne Marie Chebib, Chair of the UK Crowd Management Association (UKCMA), commented: “For too many years, we have seen companies working to evade their duties as responsible employers, and now is the time to even the playing field. A critical part of this picture is operating under HMRC’s Pay As You Earn (PAYE) schemes and supporting fair wages for all employees across our supply chains.”

“Acting as a united body with enforcement colleagues will support legitimate businesses, and improve public confidence in our industry. The enforcement against businesses who are not acting legitimately is paramount.”

Stonegate Invests More Than £6.5m In Slug & Lettuce As Brand Celebrates 40 Years Stonegate Group has invested more than £6.5 million in its much-loved Slug & Lettuce brand over the past 18 months, reinforcing its position as one of the UK’s most popular bar brands.

The investment, which includes 12 completed refurbishments and four more planned before the end of the financial year, is part of a strategic programme to evolve the brand’s look and feel, with the aim of creating the ultimate social destinations for guests.

Transformations include more than £837,000 into Slug & Lettuce Glasgow, £650,000 each into Birmingham and Manchester Albert Square, £630,000 into Solihull and £470,000 into Oxford Circus. The most recent completion, Slug & Lettuce Liverpool, reopened on Friday 8 August following a £370,000 refurbishment.

This summer alone, Stonegate has invested £1.3 million into the brand, including in Slug & Lettuce Lincoln, Newcastle Central, Wolverhampton and Liverpool. Upcoming projects throughout August and September

include Leeds Boar Lane, Milton Keynes, Nottingham Market Square and Durham.

The refurbishment programme coincides with Slug & Lettuce’s 40th anniversary this year, marking four decades since the first venue opened its doors.

David McDowall, CEO of Stonegate Group, said: “This significant investment is a real statement of our confidence in the Slug & Lettuce brand and its future. Over the past 18 months, we’ve transformed venues right across the UK to create fresh, vibrant spaces where our guests can celebrate, catch up and make memories.”

“As we mark Slug & Lettuce’s 40th anniversary, it’s a great time to reflect on how far the brand has come, from one bar in 1985 to a household name on the British high street, and to look ahead with excitement about its next chapter. At Stonegate, our mission is simple: bringing people together through our passion for great pubs, bars and venues, and this investment is all about making sure Slug & Lettuce remains the ultimate social destination for years to come.”

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.

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Changes To Licensing In London Could Boost The Economy By Billions The Mayor of London, Sadiq Khan, has this week welcomed the return of al fresco dining and drinking to St Martin’s Lane, in the heart of the West End, and declared he wants al-fresco dining to become a permanent feature for the capital as new analysis shows that Government changes to licensing in London could help boost the economy by billions.

The Mayor is set to receive new licensing powers from the Government in the coming months and new analysis published today by City Hall reveals that if London’s licensing more closely resembled New York City, where the Mayor can influence rules and regulations through changes to state laws and setting licensing priorities, it could boost the capital’s economy by around £2bn a year. The changes, in particular to licensing of the restaurant and hospitality industry, could help to support businesses and extend opening hours, increasing spending and creating more businesses across the capital.

Earlier this year the Government announced its intention to give new licensing powers to the Mayor which could allow Sadiq ‘call in’ powers to decide licensing applications of strategic importance such as for key nightlife venues, supporting more al fresco dining and cutting bureaucratic red tape, and also launched his £300,000 Summer Streets Fund.

From today, a wide range of restaurants, pubs and cafes on St Martin’s Lane in Westminster are offering outdoor tables for food and drinks across the street, thanks to the Mayor’s funding.

The road in the heart of the West End offered a popular al fresco programme during the pandemic and will again be lined with Londoners and visitors enjoying dinner and drinks. The road will be car-free from 11am11pm every day until the end of October.

capital’s life at night. These industries are critical to the success of the capital, as well as growth nationally, generating more than £46 billion every year* and accounting for one in 10 jobs in London. In the last year, the number of late-night hospitality sites in London has grown faster than anywhere else in the country.

The Mayor of London, Sadiq Khan, said: “I’m delighted that al fresco dining and drinking has returned to St Martin’s Lane in the heart of the West End, with Londoners and visitors once again lining the street to enjoy the finest food and drinks.”

“I’m determined that our fantastic Summer Streets schemes are just the start of what’s to come for our capital and want to see al-fresco dining become a permanent feature of our nightlife across London.”

“Our new analysis shows that changes to licensing can boost our economy by billions each year and I’m committed to working with councils to support our restaurants, bars and cafes and unlock the full potential of our capital’s nightlife, as we build a better London for everyone.”

Mark Williams, Deputy Chief Executive of Heart of London Business Alliance, said: “St Martin’s Lane is an iconic street in London’s West End, renowned for its rich theatre and hospitality offer. This opportunity to increase al-fresco dining will increase the street’s appeal and enable even more people to enjoy it. Not only will the street’s businesses benefit, which is particularly welcome in this challenging trading environment, it’s likely that the ripple effect will go beyond the street itself.”

It follows the successful launch of other programmes in Brixton, Leyton and Shoreditch, which have been supported by the Mayor’s Summer Streets Fund.

Kate Nicholls, Chair of UKHospitality, said: “A fit-for-purpose licensing regime that supports and incentivises businesses to invest and innovate is crucial to a thriving hospitality scene in the capital, and I’m pleased that the Mayor is taking the lead on this through his backing of al fresco dining. I have high hopes for positive changes to licensing in London in the near future, and for businesses more widely following the Government response to the licensing taskforce reforms.

Creating new al fresco dining spots is one of many initiatives by the Mayor to support London’s hospitality, leisure and tourism sectors. Earlier this year he created an independent Nightlife Taskforce to help boost the

Hospitality is absolutely critical to London’s economy and I look forward to continuing to work with the Mayor on delivering positive change for the sector.”

Punch Pubs & Co Celebrates Expansion with 35 New Pub Acquisitions in the Last 12 Months Punch Pubs & Co acquired 35 community pubs during its 2024/25 financial year.

company. I extend my thanks to everyone who contributed to this achievement.”

This growth strengthens Punch’s portfolio, now boasting over 1,300 pubs nationwide. In the past two weeks, six new pubs have joined the Punch family, each contributing its own unique character and community spirit. These include The Maverick, The Hanlon, Cob & Pen, The Red Lion, Ye Olde Anchor Inn, and the Kings Head – all reflecting Punch’s dedication to memorable guest experiences, supported by strong partnerships with Publicans, Management Partners, and their teams.

The acquisitions include 14 pubs from the Milton 1 and 2 portfolios, along with 21 single-site additions.

These pubs span diverse locations such as Stourbridge, Birtley, Rhyl, and Leek, with more exciting opportunities on the horizon. Punch remains focused on building strong partnerships with Publicans and Management Partners to deliver exceptional experiences that delight every guest.

Stephen Allen, Group Property Director at Punch, said: “We’re delighted to welcome these 35 fantastic pubs into the Punch family. Each one presents an opportunity to invest, innovate, and inspire those moments that make our pubs special. Whether already thriving or just beginning their journey with us, these pubs are central to our vision of becoming the 5-star pub

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

Andrew Cannons, Head of Acquisitions, added: “2025 is shaping up to be a transformative year for Punch, and we’re not slowing down any time soon. We’re aiming to double our single-site acquisition run rate over the next 12 months. With more single-site and package acquisitions already in the pipeline, we remain fully committed to growing our estate and welcome all discussions – whether for packages or single-site opportunities.”

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 the facing page for details or visit www.sirwoofchesters.com

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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.

Albariño, continues to grow in popularity; it’s zingy, zesty and built for dishes like grilled prawns, citrusdressed salads and salt-baked fish.

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.

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.

“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.

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 latesummer 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.

“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.

ON-TREND FOOD AND WINE PAIRINGS

“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.

• 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.

“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.

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:

CAMRA Unveils UK’s Top 16 Pubs CAMRA has revealed the 16 regional and national winners in its Pub of the Year 2025 competition.

give pubs a fair deal in the Autumn Budget, so they can keep serving their communities for many years to come.”

The shortlisted pubs have beaten thousands of entries to be crowned the best in their region or nation and will now battle it out for the chance to be named CAMRA’s overall Pub of the Year. The final four pubs in the running for the overall title will be announced in October with the winner revealed in January 2026.

THE TOP 16 PUBS ARE:

With the Bank Holiday weekend approaching, CAMRA is encouraging people to get out and enjoy their local or seek out all of these great pubs for a quality pint in great surroundings.

Greater London-Hope, Carshalton

Judges are looking for great atmosphere, décor, welcome, service, inclusivity, overall impression and, most importantly, quality cask beer, real cider and perry.

North East-Station House, Durham

East Anglia-Blackfriars Tavern, Great Yarmouth East Central-Orange Tree, Baldock East Midlands-Burnt Pig, Ilkeston Merseyside and Chesire-Cricketers, St Helens North West-Cumberland Inn, Alston Northern Ireland-Dog and Duck Inn, Lisbellaw

The 16 pubs have been recognised as the best of the best in the UK and their shortlisting for the competition is testament to their quality and commitment to their communities.

Pictured Above: Hope, Carshalton, London Pub of the Year 2025.

This year’s contest comes as many pubs across the UK face their toughest year yet. They face high costs, high costs, heavy tax burdens and crippling business rates. Pubs need sector specific support, including the reform of the business rates system, an extension of the draught beer and cider duty and a reduction in Employer National Insurance to help with staffing costs.

demonstrated exceptional quality, warmth and dedication to their communities. These pubs are shining examples of what makes the Great British pub so special, from perfectly kept pints to a genuine welcome for all.

Andrea Briers, CAMRA’s Pub of the Year Co-ordinator said: “It is a real pleasure to announce this year’s top 16 pubs, each of which has

Scotland-Volunteer Arms (Staggs), Musselburgh South Central-Bell Inn, Aldworth

Photo by Rodger Molyneux

South East-Royston, Broadstairs South West-Hole in the Wall, Bodmin Wales-Rhos yr Hafod Inn, Llanon

“Achieving this in the face of rising costs and other pressures is no small feat, and we want to see these pubs, and thousands of others like them, continue to thrive. That’s why we’re calling on the Chancellor to

West Central-Pelican Inn, Gloucester West Midlands-Tamworth Tap, Tamworth Yorkshire-Beer Engine, Skipton

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

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

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

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

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

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

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

Barossa Valley Wine Company wines are available now from Lanchester Wines – visit www.lanchesterwines.co.uk to find out more. See the advert on the facing page.

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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 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.

read, helping businesses avoid common pitfalls.

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

“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.

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.

“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

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.

Egremont Community Pub Reopens Following £450,000 Makeover The Kings Arms on Main Street in Egremont reopened on Thursday 14th August following an investment of more than £450,000. The pub is part of Proper Pubs, community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Inside, the pub is split into three areas – the main bar, a snug area and the games room – that have been all completely transformed, elevating and modernising the overall look and feel whilst retaining its traditional charm. The Kings Arms received brand new fittings, fixtures, flooring and furniture throughout, as well as two new dart boards and a pool table for those looking for a bit of friendly competition.

The pub officially reopened on Thursday 14th August and celebrated an exciting evening of live entertainment, including a performance from local singer, Nikki B. Louise Blair, operator of the Kings Arms, said: “I have loved every second of my time here at The Kings Arms over the last six years but watching this transformation come to life has been a real highlight for me.

The pub looks fantastic, and it was a pleasure to welcome our customers, both old and new, back through the doors last week. Feedback from the community has been amazing so far and I can’t wait for all that’s to

come in this next chapter.

“I’d like to thank everyone, including Proper Pubs, the team here at The Kings Arms and of course my wonderful customers for all their support throughout this exciting journey.”

On top of the fantastic drink selection, Louise looks forward to hosting a busy schedule of regular entertainment including live music every Sunday at 7pm. Going forward, she is also hoping to introduce regular quiz and bingo nights as well.

In addition, the operator is committed to supporting an array of important charities and local initiatives close to her heart. To begin with, she will be collecting food to donate to the local foodbank and raising money to have a lifesaving defibrillator installed at the pub.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It’s been a pleasure having Louise at the helm of The Kings Arms and we are delighted that the opening night was such a success. The pub looks absolutely incredible following the refurbishment and I’m confident it will enable our fantastic operator to further cement The Kings Arms at the heart of the community.”

“On behalf of myself and the Proper Pubs team, we wish Louise all the best for the future”.

Saniflo Launches Clear Water Pump Range Saniflo is pleased to announce the launch of the brand new Clear Water range — a complete line-up of innovative pumps designed for the collection, distribution, and pressurisation of clean water. Building on over 70 years of expertise in wastewater management, Saniflo’s Clear Water range now offers robust, sustainable solutions for clear water applications, including jet pumps, booster pumps, submersible pumps and underground lifting stations.

Whether it’s for rainwater collection, garden irrigation, draining basements, or boosting water pressure in domestic systems, the Clear Water range has a highperformance product to suit every need.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for on-demand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement.

With 4 models in the range and max head capacities between 40 – 54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A Saniboost includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances and wear on the product. Each model offers guaranteed service pressure on drip irrigation installations

or automatic flush mechanisms.

Sanisub is a family of submersible pumps designed for a variety of applications including flood recover, basement drainage, rainwater re-use and, in some cases, light commercial operations.

With flow rates between 9–15m³/hour and heads up to 11m, Sanisub models like the ZPK, 800 Rainkit, and Steel + Emergency Kit provide powerful, reliable water management for challenging environments.

The Sanifos range offers two pre-assembled lifting stations with 110L and 280L capacities for the management of grey or treated water. With four inlets, flow rates up to 14m³/hour and heads of 7-10m the robust Sanifos can be discretely installed underground to move water from buildings, garden rooms and multiple small units – such as pods.

From a sustainability perspective, the Clear Water range promotes responsible water reuse and offers ecoconscious solutions that support the full water cycle—from collection and storage to redistribution. By enabling the reuse of grey water and alternative water sources like rivers, pools, and rainwater, these pumps help reduce demand on treated mains supply.

The addition of the Clear Water means that Saniflo is now a one-stop-show for all water management requirements; offering complete solutions for both wastewater and clean water applications. Whether you need to flush, drain, or pump — above or below ground — Saniflo provides easy-to-install, reliable systems designed to perform automatically with minimal maintenance.

To learn more or download the Clear Water brochure please visit www.sfasaniflo.co.uk

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Shepherd Neame’s Deal Hoy Sets Sail Again With Local Couple At The Helm New licensee of Shepherd Neame’s The Deal Hoy, Andrew Freeman, has just one goal on reopening the historic pub which is to keep the locals happy – after all, he was one himself until very recently!

Andrew said: “I didn’t quite appreciate how important this pub was for the local people until we came to take it on and realised they’re so happy to have it back.

Andrew and his wife Rachel, who have a two-year-old daughter, moved to the Kentish seaside town eight years ago and were keen regulars at the characterful local in Duke Street, just a stone’s throw from its centre.

“They are really supportive of us. It has been a source of energy and encouragement to me because people are so positive about the changes we’ve made. I just want it to be a really great place to come and have a drink.”

Although the couple had always dreamed of running a pub, they didn’t think it would happen so soon – but they couldn’t miss the opportunity to take on The Deal Hoy.

In addition to offering a range of Shepherd Neame’s award-winning ales and lagers, the pub has introduced a new wine list, with an emphasis on sustainability and quality, but also affordability. There is also a new cocktail and spritz menu, along with an extensive selection of spirits, with a particular emphasis on whisky.

After getting the keys, they undertook a three-week renovation where it was all hands on deck for family and friends, Andrew said: “We really wanted to revive the pub.

The pub is about to launch a new pizza offer – Scout Pizza, cooked by Andrew himself – and customers can also choose from a surprisingly extensive selection of crisps behind the bar, which needs to be seen to be believed!

“There aren’t very many pubs in Deal off the main drag. It is a real locals’ pub and we wanted to bring it back to how it should be. We have always wanted to run a pub but thought it would be later in life. But it was only ever going to be The Deal Hoy for us.”

Andrew has been making pizzas himself for 15 years, alongside making his own cider, IVOR Cider, which he will introduce to the pub at a later date.

Since taking on the pub, they have redecorated inside, bringing back a nautical theme, including a salvaged painting of a Deal “hoy” (an historic word for a seafaring taxi); introduced a new kitchen, and new seating and decking outside. They also have plans for a kids’ play area in the spacious beer garden.

Andrew adds: “I want people to come and relax and have a good time and have a drink, and grab a bite if they feel like it. We are not a restaurant, we are a pub, and as such won’t be taking bookings for food.

We want to prioritise people who make the effort to come to us – we don’t want to turf someone out because their table is booked for someone else.

Welsh Government Announces Consultation On Its Proposals For A New Deposit Return Scheme The Wine and Spirit Trade Association (WSTA) today expressed concerns regarding the Welsh Government’s confusing proposal to create a unique Deposit Return Scheme (DRS) which will include glass beverage containers. The WSTA has long warned a separate scheme to the rest of the UK risks creating significant market distortions, adding unnecessary costs for consumers, as well as both undermining Wales’s existing, highly effective kerbside recycling system and failing to explain how this proposal fits with the recently launched, UK-wide Extended Producer Responsibility (EPR) scheme.

The Welsh Government plan to incorporate glass into an isolated, Wales-only DRS, which risks contradicting assurances around interoperability with other UK schemes that Deputy First Minister, Huw Irranca Davies, gave to the WSTA board at its July board meeting, held at Penderyn distillery in Swansea. T he WSTA has questioned the rationale for this decision, given Wales already boasts an efficient glass collection system, exceeding 90%, without the consequences of a DRS. Glass drinks containers are currently collected alongside jars and other glass bottles in a kerbside system, but under these plans this efficiency will be lost.

Without a deposit from day one, consumers will have little incentive to transport glass bottles to retailers. This muddled policy proposal is likely to reduce collection rates, raise emissions and increase costs for already-stretched hospitality businesses, retailers and ultimately Welsh consumers.

environment.

GOVERNMENT TO:

The WSTA said it will be using the consultation period to urge the Welsh Government to reconsider its plans and rejoin the UK scheme, set to be introduced in October 2027. WSTA will continue to encourage Defra and Welsh government to discuss the benefit of a single scheme for the UK market.

• Align DRS proposals with the rest of the UK, avoiding further delay and penalising Welsh businesses and consumers.

These proposals introduce added complications and expenses across the supply chain. Reverse vending machines, used to collected empty bottles, usually break glass, diminishing its quality and making it less suitable for remelting into new bottles and jars. Hospitality business will need to store glass on their premises, talking up valued storage space or leading to substitution away from glass altogether.

Retailers are left in limbo without necessary detail to allow long-term infrastructure investment or explain how the scheme is funded.

Including glass in a unique Welsh scheme undermines the Wales’s interaction with the existing UK-wide Extended Producer Responsibility (EPR) scheme, which funds kerbside household collections and public bins. The Welsh Government must explain exactly how these proposals are funded and the interaction with EPR. While reuse can work for some FMCG products, for example those using standardised bottles, with short distances to cleaning and refill facilities, there would be significant barriers to overcome, and specific conditions required to consider a reuse scheme for wines and spirits.

A significant concern is the potential for market disruption across the UK. Consumers enjoy a continued free flow of goods and services across the England and Wales border, however these plans undermine this basic principle. For example, products destined for Wales are likely to require unique labelling, tracking and separation, leading to higher costs or less choice for Welsh customers.

For example, there are more than 500,000 wine and spirit SKUs available to the UK market, and the variety of bottle means impractical inefficiencies. Furthermore these bottles would need to be returned to the nation where they are filled, creating unnecessary emissions. Wales should not pursue glass reuse, instead taking an evidence-based approach and backing the glass industry as it targets net zero glass by 2030.

By deviating from a single UK scheme, the Welsh Government risks further delay and would create a convoluted and expensive regulatory

THE WSTA IS CALLING ON THE WELSH

• Pursue an evidence-based approach and work with the wine and spirit trade to explore reuse and develop realistic timeframes.

• Back glass recycling and manufacturing, and prevent unnecessary substitution to other materials.

The WSTA supports a collaborative and consistent approach across the UK, to establish an evidence-based, sustainable, and economically sound circular economy.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The Welsh Government’s proposal for a separate and different Deposit Return Scheme in Wales, one that includes glass, is concerning.

It risks undermining an existing recycling system that is ‘best in class’ and creating new and significant market distortions. We believe this new approach, which lacks clarity as to how it is funded, would not only fail to improve on current high collection rates, but will also add unnecessary costs for Welsh businesses and consumers.

By deviating from the rest of the UK, the Welsh Government risks introducing regulatory chaos and greater costs for Welsh consumers.

These plans will create complexities for supply chains, potentially leading to increased costs and reduced consumer choice as producers and the supply chain are forced to navigate a unique system in one part of the UK. We strongly urge the Welsh Government to align its plans with the rest of the UK, to ensure a single, less costly, more efficient and environmentally effective scheme.”

Nick Kirk, Director at British Glass, said: “Wales already has one of the best kerbside glass collection systems in the world – so why disrupt it with an expensive and unnecessary DRS that will deliver little extra benefit? With zero deposit on glass, the public will stick to the convenience of kerbside collections, while producers face high fees and added complexity.”

Scottish Licensed Trade Stalwart To Lead Partnership Tackling Harmful Drinking The Scottish Alcohol Industry Partnership (SAIP) has appointed Paul Waterson as its new chair. Paul Waterson is a highly respected figure in the industry having worked in the licensed trade for over 50 years in his family business. He was a former Chief Executive of the Scottish Licensed Trade Association and is Patron of The Benevolent Society of the Licensed Trade of Scotland.

Waterson takes over from Kieran Healey-Ryder of whisky makers Whyte and Mackay.

Paul Waterson said: “I am delighted to be taking over as chair of the partnership which I have been involved with since it began. I look forward to working with the partners and the organisations it supports to deliver impactful initiatives to promote responsible consumption and tackle harmful drinking. The industry has an important part to play in tackling alcohol misuse in Scotland and the partnership is a key element of that activity.”

Kieran Healey-Ryder added: “I am handing over the reins to Paul at a critical time for the on and off trade and I am sure his knowledge and wisdom will increase the positive impact the Scottish Alcohol Industry Partnership has on our communities.”

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UK Pubs and Bars Face Structural Shift, Economic Pressure and Changing Consumer Habits The UK pub and bar sector is undergoing a period of profound transformation, with structural changes, economic challenges and shifting consumer preferences reshaping the market, according to the latest UK Pub and Bar Market Report 2025 from Lumina Intelligence.

The report reveals that managed, branded and franchised operators are set to account for more than half of the market’s value by 2025, despite representing just over a quarter of total sites. Their scale and access to investment are enabling significant estate enhancements, the introduction of premium concepts and the development of pubs with rooms.

This strategic, targeted investment is creating a clear competitive advantage, positioning these operators for sustainable growth and profitability, but also placing pressure on smaller, independent businesses that may struggle to match the pace of innovation.

However, the market’s growth potential is tempered by persistent economic headwinds. Operators are facing substantial cost increases, including a 6.7% rise in the national minimum wage, higher employer National Insurance contributions and a reduction in business rates relief from 75% to 40% from April 2025. With margins already under strain, these pressures are expected to contribute to a net closure rate of around eight pubs per week during the year.

Many businesses are responding with tough cost-saving measures, such as reducing trading hours, streamlining workforces and consolidating their estates through selective disposals. The report emphasises that meaningful policy reform will be critical in ensuring the long-term stability and resilience of the sector.

Commenting on the findings, Linda Haden, Insight Lead at Lumina Intelligence, said: “The UK pub and bar sector is at a decisive point in its evolution. Managed and branded operators are demonstrating how investment and innovation can deliver results, but the economic environment remains challenging for all.”

Despite these challenges, consumer engagement with pubs is showing encouraging signs of recovery. Both the frequency of visits and the average spend per customer are increasing, while the fastest-growing occasion is now the low-tempo, relaxation-led visit.

Consumers are placing greater emphasis on quality, brand reputation and health-conscious choices, with younger adults aged 18 to 34 leading a resurgence in alcohol-led occasions, particularly those featuring cocktails and spirits. In response, operators are expanding their revenue streams beyond food and drink, developing event-led programmes, accommodation options and “third-space” environments such as co-working areas.

Fuller’s Launches National Partnership with Dreams Come True to Support Children in Greatest Need Fuller, Smith & Turner has announced a new partnership with Dreams Come True, a leading national charity dedicated to delivering life-enhancing experiences for children with serious or life-limiting conditions who live in the most deprived communities across the UK.

ly will always cherish. Special touches, such as a personalised water bottle and a red panda teddy, made the experience even more meaningful. Rosie’s mother described the trip as ‘such an amazing experience,’ praising both its accessibility and sensory-friendly focus.

In the past year alone, Dreams Come True has made a meaningful impact for over 5,000 children, offering moments of joy, connection and respite to families at their time of greatest need.

Sam Bourke, Marketing Director at Fuller’s, said: “As a team, we feel privileged to be supporting Dreams Come True in this way.

Families are at the heart of many of the communities we serve and with 34 of our pubs participating, the Dreams Come True team have assured us that this donation from our children’s meals will make a real difference in many families’ lives.

As part of this new collaboration, a number of Fuller’s country pubs, many of which are located in Hampshire, will donate 50p from every children’s meal sold to Dreams Come True.

These vital funds will help the charity reach even more children, giving them the chance to enjoy their dreams and have unforgettable experiences that simply wouldn’t be possible otherwise.

With one in three children in the UK currently living in poverty, and rates of deprivation at a level not seen in generations, this partnership could not be more timely or essential.

Among the many children supported was Rosie, a six-year-old from Hampshire who lives with Spina Bifida, Hydrocephalus and Epilepsy. Accessible adventure was her dream. Thanks to Dreams Come True, Rosie and her family enjoyed a magical trip to Chester Zoo, which could meet her accessibility needs – complete with an overnight stay.

Highlights included the lanterns and lights trail and feeding penguins, creating precious memories her fami-

Dreams Come True has proved it really does bring joy to those who need it most and we look forward to seeing how our donation is invested. Across the rest of Fuller’s Managed Pub and Hotels, we will continue to donate 50p per kids’ meal to our main corporate charity partner, Special Olympics GB, to deliver sports programmes to children and adults with intellectual disabilities across the UK.” Lisa King OBE, Chief Executive of Dreams Come True, said: “We are absolutely delighted to have been chosen as a charity partner by Fuller’s. As a brand with family at its heart, Fuller’s shares our values and mission to bring joy, happiness and lasting impact to children who are facing extremely tough circumstances across the UK. We are immensely grateful for Fuller’s support, which will help us continue to deliver magic at a time when children need it most. Thank you to the Fuller’s team for being true #DreamMakers.”

Foxhills Club & Resort Welcomes Achal Aggarwal As New Head Chef Of The Fox Dining Rooms Foxhills Club & Resort hotel and country club in Surrey has announced the appointment of Achal Aggarwal as new Head Chef of its two AA Rosette restaurant, The Fox dining rooms.

An alumnus of some of the world’s finest kitchens, Chef Achal brings a distinctive culinary style shaped by Asian roots, Japanese discipline and global finesse.

His arrival marks a bold new chapter for the resort’s dining identity, with a refined fusion menu set to evolve fully in early 2026.

Having trained in Tokyo and New York, and worked in acclaimed properties including The Leela, Hyatt and multiple Oberoi Hotels, Achal also played a pivotal role in the launch of the celebrated ‘Wasabi’ restaurant in Delhi.

In his role at Foxhills, Achal will lead the restaurant’s transition to a fine dining concept that blends modern British cuisine with subtle yet expressive Indian and Asian influences.

Think butter chicken reimagined, delicate hints of spice layered through sea-

sonal ingredients and culinary techniques rooted in his Japanese training.

Managing director of Foxhills Club & Resort, Tej Walia FIH MI, said: “We are very excited to have Achal on board as our new head chef.

Achal’s passion for blending cultures and seasons is remarkable and is perfectly placed to lead us in our new restaurant concept set to launch in 2026. His vision aligns perfectly with our aims to celebrate excellence in food, experience, hospitality and innovation.”

Head chef at The Fox dining rooms, Achal Aggarwal, said: “Joining Foxhills is an incredible opportunity for me and a proud moment in my career. I’ve been fortunate to work in some of the world’s most inspiring kitchens, and I’m excited to bring that experience to a setting as rich in heritage and potential as Foxhills.

My vision is to create a culinary journey that fuses modern British cuisine with global influences, particularly the bold, vibrant flavours of Asia that have shaped my identity as a chef.”

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ISSUE 278

Entertainment

4 Entertainment Ideas Venues Can Use to Attract Evening Guests The shift from daytime bustle to evening calm has long been a challenge for venues seeking to attract business after dark. Many owners worry about empty tables as the sun sets, wondering what could entice locals to leave their cosy homes. Attracting evening guests involves more than excellent illumination and last orders. Interesting entertainment keeps folks coming back. Is your plan solid? A good plan is more important than ever. Ignore this realm and expect dwindling numbers. Embrace new ideas, and you will see an increase in foot traffic as night approaches.

about craft rather than just cashing a cheque for background noise duty.

INTERACTIVE FOOD AND DRINK EVENTS People eat dinner everywhere; few places make eating itself an event worth sharing on social media later on. Enter hands-on tasting sessions—a whisky flight led by someone who tells stories along with pouring measures, or buildyour-own pizza contests judged by local personalities rather than anonymous staffers hiding in kitchens out back. Giving guests control over the evening can lead to a surge in attendance, surpassing those who simply offer a plate of chips and a pint of lager without any flair.

GAME NIGHTS WITH A MODERN TWIST

IMMERSIVE THEMED EVENINGS

Smart venues host nights inspired by trends like casino online Instead of focusing on innovation, theme implementation can make or break experiences. Picture poker tournaments at real tables, blackjack with them. Instead of just hanging “Hawaiian” bunting and serving sweet punch, play chips (no licences required), or even digital roulette projected build spaces so convincing that guests won’t question their location for five on big screens. Punters seek excitement without the risk of losing minutes. Imagine tiki torches blazing indoors (safely!), actors dressed as their fortunes, and this type of event perfectly satisfies their desire. islanders welcoming each arrival with garlands or mysterious accents that are Why does it work? It gets people talking, competing, and buying one hard to identify. Enthusiasm breeds contagious energy; regulars return simply more round while they weigh up their next move. Social media Image via Pexels.com to see what spectacle arrives next month. buzzes when winners flaunt their mock trophies or share their amusing losses online. Game nights like these turn a slow Wednesday into a memorable outing, no dicey regu- CONCLUSION lations necessary.

Venues seeking to fill seats after sunset can play it safe—or push beyond tired formulas to genuine spectaLIVE MUSIC THAT BREAKS THE ROUTINE cles and connection-building moments instead. Refusing to innovate means surrendering a custom to competitors who are less cautious about trying something new every week or month. The evidence is plain: evenings Some will claim live music is predictable—hardly innovative at all—but that’s missing the point entirely. become busier and atmospheres livelier wherever clever ideas are allowed space to thrive regularly rather Imagine acoustic duos performing stripped-back pop songs or local jazz collectives that captivate with their than occasionally dusted off during quiet seasons only. In hospitality today, fortune still favours the bold, and energetic brass sections. Guests want something authentic: raw vocals bouncing off brick walls or an unplugged guitar battle between rivals from two towns over. Word spreads fast when performers actually care risk-averse owners rarely come out ahead when doors close at night.

Maximise Every Square Foot with Smarter AV In hospitality, every square foot needs to earn its keep.

From breakfast service to weddings, from DJ nights to brand launches—modern venues must flex fast. And if your AV can’t keep up, you’re leaving money on the table.

sharing more, and booking return visits. And critically, it keeps staff from battling tech that’s out of date or overcomplicated.

We’ve done this in Vegas clubs, UK hotels, luxury resorts and boutique restaurants. One minute: serene dining. The next: full event mode. Same room, same system. Different vibe.

That’s where Audiotek comes in.

We design and install AV systems that shift with your schedule. Lighting and audio that move from mellow brunch to party mode at the tap of a touchscreen. Screens that work in daylight and after dark. Spaces that adapt acoustically so a wedding speech doesn’t echo like a train station.

So, if your AV setup locks you into one function, or worse, no longer works for anyone, it’s time to rethink.

Audiotek designs multi-use venue systems that earn their keep.

This isn’t about stuffing rooms with gear—it’s about designing smart, scalable systems that give every space multiple lives.

Immersive. Flexible. Future-Proof.

The best AV doesn’t just sound good. It drives revenue. It keeps guests in the building, spending longer,

Audiotek.com

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

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality.

There are specially curated playlists and international content on all systems.

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

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

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

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

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

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

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

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages.

See the on page 9 for details.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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ISSUE 278

Bar Snacks

Snack Savvy: How To Capitalise On Pub-Goers’ Snack Preferences

Packaged snacks remain an integral part of the pub experience according to a recent report from CGA by NIQ. Nearly 8 in 10 pub-goers buy packaged snacks (food not from the kitchen), with 1 in 5 of these consumers doing so during every or most visits. Crucially, almost two thirds will make in-venue snacking decisions.

A further 1 in 5 know the type of snack they want before visiting, but not the brand. This signposts an enhanced opportunity for success by increasing visibility at the point of sale and projecting the right message to connect with the snacking audience.

The data suggests pub snacking remains steady even amid uncertain economic conditions, with around half of consumers stating they don’t expect their buying behaviour to change over the next 12–18 months.

This level of consumer confidence reinforces the reliability of the snacking out-of-home revenue stream.

Interestingly, Gen Z are particularly engaged with pub snacking. Their approval signals optimism, given this demographic already represents 25% of the global population and is forecast to become the wealthiest gener-

ation. Their openness to trying different flavours and formats sets them apart from other age groups. For all these reasons, brands with an understanding of Gen Z’s motivations and behaviours are well-placed to secure both short- and long-term wins.

Affluent snackers, defined as those earning £50k+ annually, spend an average of £68 more per month in the out-of-home market than their non-affluent counterparts, making them a crucial demographic to understand and target marketing efforts towards.

So, what are today’s pub-goers nibbling?

Crisps, nuts, and pork scratchings dominate the pub-snacking repertoire. All the same, there’s space to diversify beyond these traditional options and flavours, particularly for younger and more adventurous audiences. But there’s a curveball to work around- the biggest barrier to purchase isn’t price… many consumers just don’t think about snacks when ordering drinks.

This insight alone is actionable for suppliers and operators alike, suggesting a focus on promotions, alignment with big trends (for example

health and wellness), and product visibility can shift habits and encourage more spontaneous purchases.

The implications for suppliers are clear. A deeper understanding of consumer expectations, preferences, and spending behaviours can support the development of more compelling sales stories for wholesalers, enable better menu planning for operators, and ultimately help brands and venues grow business together.

Andrew Hodgson, CGA by NIQ’s Client Business Partner – Foodservice commented: “Pubs are a key part of UK culture, and snacks are a key part of the pub experience. We have found that the opportunities for success aren’t just in understanding what people eat, but knowing when and why they buy, as well as why they won’t. This gives suppliers and operators the tools to make smarter decisions about range, promotion, and placement. At the end of the day, understanding these behavioural drivers can support and promote connection with consumers and shape snacking habits before they’re fully formed.”

Read the full report at https://tinyurl.com/38a5mn7j

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.

It’s a REAL-ly BIG DEAL!!!

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

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 stable of well-known British brands:

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 all our recent July winners including The Park Tavern, Sittingbourne and The Red Lyon, Horsham

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CLH DIGITAL

ISSUE 278

Sustainable Resources

Smarter Hotels, Sustainable Futures How Zennio’s KNX-based integration is redefining efficiency, guest comfort, and sustainability in hospitality.

In hospitality, every percentage point counts. Energy alone accounts for 3– 6% of a hotel’s running costs — yet waste remains rife. The solution isn’t guesswork, it’s insight. The path to leaner, greener hotels starts with data, and ends with intelligent control.

That’s where Zennio comes in.

By integrating the hotel’s PMS with a KNX-based Guest Room Management System (GRMS), every element — HVAC, lighting, access, and entertainment — can work in sync. If a guest hasn’t checked in, the AC won’t run. If housekeeping sees a live “Make Up Room” signal, they head straight where they’re needed. If maintenance spots early-warning alerts, breakdowns are prevented before they cost revenue or refunds.

The KNX standard’s open interoperability means hotels aren’t locked into one vendor — they choose the devices that fit their needs today, knowing they can expand tomorrow. This flexibility, paired with Zennio’s global experience and local support, ensures systems grow with the property, not against it.

For guests, it’s seamless comfort — personalised lighting, temperature and services at their fingertips or via voice. For operators, it’s operational clarity, cost savings, and a measurable cut in environmental impact.

From luxury suites to common areas, front-of-house to back-ofhouse, Zennio’s technology delivers actionable insight and precise control.

The result? Rooms that adapt in realtime, staff deployed with purpose, and assets maintained proactively.

In an era where sustainability sells and efficiency drives profit, intelligent integration is no longer a luxury — it’s the baseline. The hotels that thrive will be those who see technology not as an add-on, but as the engine of their operation.

Zennio already powers that future in over 100 countries. The question is: will your hotel be next?

Zennio was founded in 2004 with a vision to make the world “smarter” by providing innovative solutions to the control automation industry, what is many times referred to as smart buildings. Along the path it became more and more evident many hotels were missing the benefits of those solutions and Zennio committed itself to provide them For further information on Zennio 01908 109 040, email info@zennio.co.uk, or visit www.zennio.co.uk See Zennio at the upcoming Independent Hotel Show, 6-7 October, London Olympia.

Is That Bowl Just Made From Leaves?

People have eaten from leaves for thousands of years - in Asia and Africa, it’s still common. TAPARI is reintroducing this concept to the West as an ancient solution to a modern waste problem.

72% of consumers reported buying more eco-friendly products than five years ago. Today's customers are actively seeking out brands that share their values, especially when it comes to health and wellbeing. TAPARI products are a unique, natural choice that your customers will immediately notice.

Just made from stitched leaves, with no glues or chemicals - our dishes have a beautiful, organic texture that makes food look and feel special.

When your guests see you’ve made a conscious choice, it shows them you care - about your business and about the planet.

In today’s competitive market, customers are looking for more than great food - they want a memorable experience. Traditional plastic and paper disposables can make your hard work look uninspired, leaving a poor final impression. This is the challenge TAPARI solves. We offer a sim-

ple, powerful way to upgrade your food service, ensuring every detail reflects the quality and care you put into your business.

You might wonder - “how will my customers perceive these very natural products?” - With more than a million meals served on TAPARI in the UK already, we believe that the response has been overwhelmingly positive so far!

From weddings to beer gardens - you can use TAPARI in a wide variety of settings and you always get more than a great-looking dish. You get to offer a truly guilt-free experience. Our disposables compost naturally, so you and your customers can enjoy your meal without worrying about waste. It's a simple change that makes a powerful statement.

Serve with style, serve with purpose, serve with TAPARI. Get in touch with us to sample our products today!

Visit: www.tapari.co.uk - Email: info@tapari.co.uk - Call: 03301 339 369 See the advert on page 13 for more information.

Energy Saving Made Simple, Thanks to Omnium HELPING BUSINESSES REDUCE ENERGY WASTE AND COSTS Omnium, an experienced energy consultancy, partners with businesses across the country to transform complex energy challenges into clear-cut, sustainable solutions, resulting in all important financial savings.

Many businesses can feel overwhelmed by rising energy costs, complex contracts, inefficient systems, and evolving compliance mandates. Without specialist knowledge, savings and sustainability targets can at times feel hard to reach.

through savings in electricity, gas and water contracts.

Omnium deploys a methodology which focuses on balancing profit and sustainability to guide clients from hidden inefficiencies to optimised, cost-effective energy use. Energy audits are initially carried out to benchmark current consumption and make way for the next phases of strategic energy purchasing and renewable integration.

Businesses could benefit by focusing on three non-negotiables:

Omnium works with a number of businesses to achieve immediate visibility over energy use—and reductions in both cost and carbon footprint.

All this service is delivered through data informed and impartial consultancy. Omnium has worked hard to achieve both a B Corp and ISO 9001 Quality Management Certification — showcasing their commitment to a sustainable, consistent and reliable business for both their customers and their employees.

• Know Your Data – You can’t reduce what you can’t measure.

• Don’t Neglect Water – It’s often overlooked, yet can be ripe for savings.

• Use Efficiency to Futureproof – Energy efficiency isn’t just cost-saving—it’s a way of ensuring the longevity of your business.

• Ask Omnium today and see how we can Make Energy Make Sense for your business.

Find out more at https://askomnium.co.uk or email us at hello@askomnium.co.uk

Businesses are often happily surprised at how quickly a comprehensive energy audit pays for itself—often

See the advert on the facing page for more information.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Is your business looking to make carbon and cost savings this year?

At Omnium, we specialise in supporting businesses embarking on their personal sustainability journey.

With our B-Corp and ISO-9001 accreditations, businesses can be assured that Omnium are doing the right thing.

Whether you're looking for efficiency products, carbon reporting or green energy tarrifs, Ask Omnium today!

Could we help your business?

Get in touch with Omnium today to see how we can Make Energy Make Sense.

www.askomnium.co.uk hello@askomnium.co.uk

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Cleaning and Hygiene

The Sticky Table Effect: Why It’s Costing Fresh Air, Happy Guests: Why UK Hotels Are Turning to Smell Away for Odour and Allergen Control More Than Just Clean-Up Time ®

We’ve all experienced it, a table that looks clean but feels unpleasantly sticky. In hospitality, that single moment can make or break a guest’s impression. Many assume sticky tables mean poor hygiene, prompting negative online reviews on platforms like Tripadvisor. These reviews can erode trust, impact bookings, and damage your brand’s reputation, all because of something that isn’t dirty at all.

The culprit? Quat build-up.

Quats (quaternary ammonium compounds) are common disinfectants, but when used repeatedly without proper rinsing, they leave a residue that builds over time. This “invisible grime” creates the sticky sensation that guests misinterpret as uncleanliness.

The reality is, removing quat build-up is labour-intensive and costly. It requires deep cleaning, retraining staff, and often a full reset of cleaning protocols. In a busy hospitality setting, that’s time and money many don’t have.

One way to avoid this problem is by choosing a sanitiser with a non-quat-based formula. Always check the label for the active ingredient, for example, Sani Professional® Protect 360° biodegradable sanitising wipes contain a plant-based natural active that helps mitigate this issue, without leaving sticky residues behind.

With the right product, you can keep surfaces genuinely clean, and ensure your guests feel it too.

Request your FREE Protect 360° samples by writing an email to samples@sanipro-intl.com

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 and

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

particles—like dust, pollen, and pet dander—while the Australian RC412 carbon layer absorbs VOCs, smoke, and persistent smells from cooking, bathrooms, or prior guests.

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.

Designed for hoteliers, Smell Away® is:

Originally trusted in residential care settings, Smell Away®’s new dual-action 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.

The purifier’s HEPA filter captures 99.97% of airborne

• 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.

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

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 threequarters 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

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Chefs' Buyers Guide TUGO - Innovative Food Solutions A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globally-inspired 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 category-leading 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.

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

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 See the advert on the facing page for mor information

Skinny Malinkys - Full Flavour Misbehaviour Skinny Malinkys is a small batch hot sauce company based in Southbourne, Dorset, a place that has become well known for making food lover's dreams come true. Known throughout the area for their unique hot sauces, Skinny Malinkys only use market fresh, fermented chillies to create Louisiana-style vinegar based sauces that are fiercely flavourful with just the right amount of tongue tingle. Skinny Malinkys has a broad range of flavours to suit all tastes; from the savoury depth of the OG Roasted Garlic to the tropical tang of Pineapple Gold, made using fiery Golden Habanero chillies, or the tastebud teasing Green

Chilli, Cumin and Coriander - it makes sense to try them all!

Bold, uncompromising taste in every drop. Join in with the full flavour misbehaviour at every meal.

Always dreamed of bespoke hot sauce for your business? Contact Skinny Malinky’s today to see what they do to elevate your condiment game. www.skinnymalinkys.co.uk

Discover How Bidfood Can Help Your Business Shine Even though the sun is shining and high temperatures continue to spread across the UK, for foodservice, the attention turns to preparing for the festive season. And while Christmas cheer will fill dining rooms, many hospitality businesses face a familiar struggle — delivering exceptional experiences under mounting cost pressures.

With rising costs, staffing shortages and supply chain pressures, careful planning is more important than ever. So, to help tackle these challenges, Bidfood has the perfect Christmas gift: an array of cost saving cost-saving tools designed to help the out-of-home industry thrive during its busiest season.

Unwrap Bidfood’s brand new online Christmas Range Brochure, which blends creativity, efficiency, and flexibility, enabling operators to keep standards high without overstretching budgets.

Inside, caterers will discover:

• Christmas menu planners – Digital tools to create profitable, portion-controlled menus using seasonal, cost-effective ingredients.

• Costed recipes – Chef-curated dishes with clear costings for minimal waste and maximum creativity.

• Tiered festive range – Quality products at multiple price points, maintaining a premium feel, whatever the budget.

• Waste reduction advice – Expert tips to cut waste, save money, and support your sustainability goals.

• Labour-saving products – Ready-to-serve and preprepped items to ease kitchen pressures and improve consistency.

To further inspire this Christmas, Bidfood’s Culinary Development Team has unveiled ‘The 12 Bites of Christmas’, which includes twelve brandnew recipes showcasing the latest festive products and trends and how chefs can apply them to menus. Think tender pulled turkey and sweet caramelised onion puff pastry rolls with cranberry and brie, moreish smoked salmon bruschetta with mascarpone and dill, and gingerbread French toast with spiced mincemeat and crème anglaise. Each dish is available as a short, easy-to-follow recipe video, helping chefs stay ahead of the curve with menu innovation.

This year also brings Bidfood’s biggest ever Safari Reward Members prize draw, alongside a variety of seasonal deals — giving you more reason to get involved!

From menu planning to staff training, sustainability advice to time-saving products, Bidfood is delivering far more than food this Christmas. Find the tools, inspiration, and expertise to help you turn challenges into opportunities and make the festive season truly sparkle!

Visit www.bidfood.co.uk/christmas/ to explore the Christmas Range Brochure and discover how Bidfood can help your business shine.

See the advert on page 15 for further information.

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 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 calorieconscious 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

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Chefs' Buyers Guide A Legacy of Taste Through Tradition

Some of the key products within the McWhinney’s range are: 70% Pork Breakfast Sausage: Our lightly herbed, quality Cumberland pork sausage will create a memorable breakfast. The breakfast experience, including a quality sausage, can attract more guests and improve your reviews!

It began with a humble butcher’s shop in Northern Ireland in 1898. Now, over 125 years later, McWhinney’s is a leading name in sausage production. Spanning six generations and still family-owned, the business has kept its original Irish recipe a closely guarded secret.

63% Pork Gluten Free Sausage: Great for those with a particular diet, but don’t worry…it’s the same taste, same quality, just Gluten Free! You won’t tell the difference!

Using only the finest cuts of pork alongside the benefits of modern-day production, McWhinney’s has crafted sausages with exceptional taste and consistency.

60% Pork Cocktail Sausage: Suited for Buffets, Parties or Christmas, our bite size Cocktails are sure to be a hit and are perfect for any occasion.

All the ingredients and pork used are sourced from quality suppliers and farms, ensuring consistency and full traceability. McWhinney’s are a member of The British Frozen Food Association and backed with Erudus affiliation for allergy, nutrition and accurate product data, and SALSA approved. We have extensive ‘best practice’ food safety audit for professional food buyers and welcome customers to our facility to proudly showcase our family business and our longstanding, dedicated team.

Where we are today?

Breakfast is a really important customer satisfaction measure

Continued company growth has driven demand for the next stage of investment. A second factory is currently being built to increase manufacturing capacity by 2.5 times, and it is expected to be completed by March 2026.

Make it McWhinney’s!

• 83% said a breakfast service is essential for a positive hotel experience • 91% said they prefer an in-hotel breakfast • 65% of the customers interviewed admitted they chose the hotel based on breakfast service. *TripAdvisor’s TripIndex Breakfast statistics indicating guest habits.

Proud and confident in its range, McWhinney’s is offering an opportunity to try its sausages for yourself. Claim your FREE SAMBLE BOX* by e-mailing info@mwhinneys.com with your name, establishment, address and the code: CLH264. *samples are for foodservice establishments currently operating in the UK

The Campaign for Real Vanilla Sharpening Innovation from Sweden Ever since launching LittlePod in 2010, Janet Sawyer MBE BEM has been on a mission to underline vanilla’s versatility.

So when it came to hosting a dinner with which to mark her latest book – Real Vanilla: Nature’s Unsung Hero – there was no question about the main ingredient on the menu.

Having long supplied The Farm Table in Topsham with products from LittlePod’s responsibly-sourced range, the East Devon-based company’s Managing Director and founder was thrilled when Head Chef Tom Chivers suggested creating a bespoke four-course vanilla-infused feast.

He did not disappoint – treating Janet and her guests to a masterclass in natural flavours.

Tom cooked LittlePod Vanilla and Mushroom Arancini, Baked Brixham Sole with LittlePod Vanilla Sauce, LittlePod Vanilla and Lemon-Stuffed Chicken Breast, and LittlePod Tiramisu at last month’s dinner and UK book launch at Darts Farm’s award-winning restaurant.

“We use LittlePod’s vanilla paste and pods in our recipes

regularly, mainly in our puddings, so it was a pleasant challenge to build four courses to celebrate Janet’s latest book. We look forward to her next publication!”

The Farm Table was recently crowned Best Farm Restaurant at the Farm Restaurant Awards and presented with two AA rosettes for “outstanding culinary standards.”

Putting the focus on provenance, flavour and sustainability, Tom and his team have earned a reputation for excellence in the three years since The Farm Table first opened its doors to diners in Devon.

In creating a menu that Janet described as ‘delicious, delicate and summery,’ Tom demonstrated that there’s little as versatile as the ingredient at the heart of LittlePod’s longrunning Campaign for Real Vanilla!

Janet’s second book – Real Vanilla: Nature’s Unsung Hero – is available to purchase online from LittlePod here: www.littlepod.co.uk/shop – please email sales@littlepod.co.uk for more details and visit www.dartsfarm.co.uk for more about Darts Farm.

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

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens.

Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

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

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

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

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com Phone: +46 581-147 90 Email: info@tormek.se

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Hospitality Technology

Feeding The Future: How Technology Is Reshaping UK Dining

By Lewis Sawyers, business consultant at Clover UK (uk.clover.com) Using outdated systems to manage a restaurant is akin to driving a car with square wheels. As the front-of-house team tries desperately to maintain the car's control and speed, the vehicle itself is unsettled and shudders frequently, leading to an uncomfortable experience for the passengers.

Amid an increased demand for seamless customer experiences and enhanced service speed, streamlining operations for front-ofhouse staff has become a priority for restaurants. Similarly, convenience, speed, and a personalised experience have become standard expectations for consumers when dining. As a result, integrating technology into restaurant operations is now considered essential to meet these demands. Without this digital convenience, restaurants run the risk of delays in processing orders and taking payments, creating disruption for customers. There is also the issue of changes within areas like inventory management and menu optimisation suffering as a result of restaurants relying on one central computer in the back-office.

These operational issues frustrate diners and place added pressures on staff in equal measure. In worst case scenarios, they lead to slow table turnover and reduce revenue opportunities for restaurants, potentially damaging a brand’s reputation and customer loyalty. To remain competitive in a continuously evolving landscape, restaurants must embrace technologies that not only support their staff, but also meet the expectations of the modern day, digitally savvy consumer. Failure to keep up leaves restaurants at the risk of falling behind competitors.

THE NEED FOR RESTAURANTS TO ENHANCE THEIR DIGITAL OFFERINGS The food and drink industry is fiercely competitive, with 1,932 establishments going insolvent in 2023 – an astonishing 45 percent increase from the previous year. To stand out from the crowd, those providing customers with enhanced digital offerings are at a clear advantage. Particularly in the face of soaring costs, profitability challenges and labour shortages, additional offerings like digital menus and a variety of payment options, can make a significant difference in ensuring customer loyalty and satisfaction.

In addition to meeting customer expectations, digital offerings can also refine back-office operations.

Without digital assistance, employees have to manually track inventory, leaving room for error. Similarly, restaurants without digital payment systems rely on manual calculations and counting out cash by hand, potentially resulting in costly mistakes. This often leads to transactions being misrepresented, producing inaccuracies, as well as requiring additional time and resources to correct them.

THE BENEFITS OF A STRONG POS SYSTEM FOR RESTAURANT OPERATIONS Fortunately, integrated solutions are readily available in the form of all-in-one point of sale (POS) systems. A good POS system not only streamlines operations, but helps restaurants to boost revenue. By automating otherwise manual tasks like inventory management and transaction tracking, errors are minimised, time is saved, and workflows run smoother on one integrated platform.

POS systems can also assist restaurants with their wider business strategies. One of their key features is the ability to provide real-time data on sales, customer preferences and employee progress. These insights can subsequently be used to better inform decision making and enhance profits. For example, data indicating which menu item has been the most popular could offer awareness into the best items to include in a deal.

Additionally, a strong POS system can improve customer retention, by ensuring consumers can pay using the method which is most convenient for them, whether that be cash or contactless. With integrated payments solutions like this, front-of-house teams can also focus on serving customers face-to-face from their handheld devices, without needing to divert back to the bar to process their orders or payments.

HOW THE RIGHT POS SOLUTION MEETS CONSUMER DEMAND UK consumers are increasingly seeking dining experiences that offer more than just food. They are prioritising establishments that provide sustainably sourced meals and value through loyalty programs. Diners are more inclined to support and return to trusted restaurants that deliver quality.

The right POS solution can help with this. For example, online rewards programs can be run through a restaurant’s POS system. Offerings like this boost customer loyalty by fostering engagement and creating connections with customers, as well as personalising their dining experience, making customers feel valued beyond their financial contributions to the restaurant. As a result, consumers are more likely to return to a restaurant. Potential rewards are also a good incentive for consumers to try a new venue.

The real-time data that POS solutions gives restaurant owners access to, also augments the customer experience. By understanding which items are most popular, restaurants can create more targeted and impactful marketing campaigns that resonate with their customers. Customers will feel more valued knowing their feedback has made a difference to a restaurant’s strategy.

From streamlining back-office functions to personalising customer experiences, a strong POS system makes all the difference for restaurants trying to stay competitive in a highly dynamic environment. Those relying on manual processes will struggle to keep up with competitors that are leveraging digital tools like POS systems to optimise operations. Investing in the right POS system isn't just an upgrade – it's a strategic move that can define a restaurant’s success in today’s fast-paced industry.

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.

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An Interview with William Gorol, founder of triSaaS Tell us about your background

challenges shape the development of Purchase Warrior?

I began my hospitality career as a teenager washing dishes at the Ardlui Hotel on Loch Lomond. Despite leaving school early with few qualifications, I worked my way up through the ranks to become General Manager at venues like Edinburgh’s Old Waverley Hotel and Ayr Racecourse. These experiences helped me understand the daily pressures different hospitality departments face. In 2009, frustrated by inefficiencies in the industry, I transitioned into technology which is when I built Procure Wizard, the UK’s first integrated procure-topay platform for hospitality. It went on to serve over 8,000 sites and was acquired by The Access Group in 2018. Now with triSaaS, I am focused on creating intelligent software and consultancy solutions for the hospitality industry to fix the problems I once faced in the industy.

Every feature in Purchase Warrior is rooted in my experience of hospitality operations. From inconsistent ordering to time-consuming admin and lack of visibility, these were daily frustrations I personally dealt with. We designed the platform to eliminate those pain points by making procurement faster, smarter, and more transparent for teams under pressure.

Purchase Warrior is described as your boldest innovation yet. What makes it stand out from other procurement platforms in the market?

triSaaS has seen impressive growth recently. What’s next for the company, and how do you envision the future of hospitality tech evolving over the next few years?

Purchase Warrior is a truly next-generation procure-to-pay platform. It is AI-powered and mobile-first, making it intuitive and accessible for hospitality teams. What sets it apart is its ability to manage the entire procurement process from supplier onboarding to invoice reconciliation while delivering real-time insights and control. It is built specifically for hospitality and shaped directly by user feedback and operational realities.

We are continuing to invest in product development and expanding our portfolio to meet emerging needs. The future of hospitality tech lies in intelligent, connected solutions that drive efficiency and performance. Our goal is to lead that transformation by delivering tools that are not justpowerful but also grounded in the realities of daily operations.

With your extensive experience in hospitality, how did those real-world

For further information, please visit www.trisaas.com

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

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively.

This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

How does the AI-powered functionality in Purchase Warrior improve decision-making for hospitality teams, and what kind of impact are you seeing so far?

The platform uses smart algorithms to surface key insights in real time. It helps teams make informed decisions on purchasing, identify trends, and spot potential issues before they arise. As users interact with the system, it adapts and evolves, becoming more accurate and predictive. Early feedback from clients that have signed on shows faster ordering, fewer invoice errors, and improved supplier engagement.

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

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

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

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES

Touch software are sure to provide you with the tools you need to succeed.

See the advert on page 2 for details or visit www.3rtelecom.co.uk

A LEADING PROVIDER OF TECHNOLOGY AND SERVICES THAT IMPROVE EFFICIENCY, COMPLIANCE AND PERFORMANCE

Introducing the most advanced procurement platform available in the UK sector.

This AI-powered, mobile-first procure-to-pay (P2P) platform draws on nearly two decades of procurement expertise to transform how hospitality businesses manage purchasing and supplier relationships from food, to cleaning supplies or contractors, it covers it all.

Purpose-built to address the real-world challenges of hospitality procurement, Purchase Warrior delivers speed, accuracy, and control at every stage of the process—from supplier onboarding and purchase order creation to invoice reconciliation and analytics.

The platform uses smart algorithms to highlight important business data in real time, helping with ordering, spotting trends, and making faster, better decisions. As teams use the system, it adapts and evolves, becoming a proactive operational companion across departments.

For more information on PurchaseWarrior and other products from triSaaS:

www.trisaas.com | hello@trisaas.com | 0131 526 3892

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ISSUE 278

Outdoor Spaces

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

No longer confined to the warmer months, outdoor gatherings are now boldly extending into autumn and even winter, reshaping the UK’s hospitality and festival scene.

But what’s driving this shift? And why are outdoor events becoming such a strong contender during traditionally colder months? We ask Rita Kastrati, CEO, Pioneering People (www.pioneering-people.com) A significant factor behind the rise of outdoor events is the changing climate and we’ve all noticed the longer, hotter, heat wave summers over the last few years. The Met Office has even confirmed that the UK is experiencing much warmer summers than five years ago, with milder autumns, and what was once considered the tail end of ‘festival season’ in September and October is now prime time for more outdoor gatherings.

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

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

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

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

almost all year long.

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

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

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

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

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

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

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

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

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

Outdoor Furniture Built To Outlast Warm Summer Days All the contract grade furniture we supply at Trent Furniture is built to withstand the unpredictability of the Great British weather.

If you have an outdoor area that isn’t used in the winter, plus room to store the furniture, then packing your outside seating away for the colder months is always best practice to ensure future longevity. Or why not make your outdoor furniture work doubly hard by using it indoors in the winter months during busy periods? Currently with 15% off, our rust-resistant Alma Aluminium Table looks great indoors when paired with our Monaco Aluminium Stacking Chair, which is available with 10% off.

If you do want to keep this hardy aluminium furniture outdoors in a smoking or other outside area during the colder months, you can always cover it when not in use, safe in the knowledge that if it does get caught in the rain, it’s built using a technique that stops the warping that can happen when water finds its way into the core of the tabletop. That said, after heavy rainfall, it’s always a good idea to wipe away any water on the surfaces of your outdoor furniture.

Synthetic wicker is also a highly durable option for hardy outdoor furniture. With 10% off the chairs, our sturdy and stackable Plaza Range is made from synthetic wicker woven over rust-resistant aluminium, resulting in tough UV and water resistant furniture that won’t fade in the sun. Our highly popular Monaco Wicker Stacking Chair is another great wicker option. Alternatively, the Cannes Range is a reliably chic and contemporary choice in black powder-coated aluminium.

If you’d like more information on what durable outdoor furniture is best for your venue, give our experts a call on 01162 864911 or email sales@trentfurniture.co.uk.

Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

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

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.

Outdoor Spaces

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

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

available budgets.

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

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

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 Managing Director Trevor Ruddle says “that’ll do won’t do, for us it has to be the best or nothing”. Every pro-

ject 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

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

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ISSUE 278

Kitchen Equipment and Safety

Grease + Heat = Danger: Your iHexagon Delivers at Spurs Summer Kitchen Fire Prevention Plan

Summer means busier kitchens, longer hours, and more strain on equipment—especially in restaurants and commercial food businesses. One of the biggest seasonal hazards? Kitchen extract fires.

Extraction systems—ducts, hoods, and fans—remove heat, smoke, and grease vapour from cooking areas. But over time, grease builds up inside, creating a highly flammable risk. One spark or flare-up can send flames racing through ductwork, causing major damage, downtime, and danger to staff and customers.

WHY SUMMER INCREASES RISK Commercial kitchens face higher fire risks due to: • Higher grease output from large-scale cooking and frying.

• Continuous operation, leaving little time for cooling or cleaning.

• Overloaded systems during peak hours.

• Extensive ductwork that’s hard to clean thoroughly.

• Strict legal and insurance rules, with penalties for noncompliance.

STAYING SAFE AND COMPLIANT In the UK, the TR19® Grease specification—set by

the Building Engineering Services Association (BESA)—outlines cleaning best practices. High-use kitchens may require professional cleaning every three months or less.

To protect your business this summer:

• Book professional cleanings with certified specialists following TR19® Grease.

• Adapt cleaning schedules for increased summer usage.

• Maintain documentation of inspections and cleanings for compliance and insurance.

• Train staff on filter maintenance and daily surface grease removal.

ACT BEFORE IT’S TOO LATE A kitchen fire can devastate a business. Proactive extraction system maintenance is the most effective way to reduce fire risk, meet regulations, and keep your kitchen running safely through the busy season.

Fire prevention starts with awareness—and a clean extraction system.

For help with your kitchen extract fire safety cleaning requirements, contact Swiftclean on 0800 243 471 or www.swiftclean.co.uk

Rational’s latest innovation transforms stadium catering with speed, consistency, and sustainability.

Tottenham Hotspur Stadium, opened in April 2019, is the largest club stadium in London. With over 60 food and drink outlets serving tens of thousands of fans during football matches and major events the stadium’s catering operations demand high performance and reliability.

To meet these demands, Tottenham Hotspur has become the first stadium in the world to install double-stacked iHexagon cooking systems. The iHexagon combines steam, convection, and microwave energy across six racks, enabling rapid, high-quality food production, essential in environments with short service windows and high footfall.

“We’re very proud to be the first stadium in the world to have double stacked iHexagons,” says Mark Reynolds, Regional Executive Chef for Levy in London, and National Chairman of the Craft Guild of Chefs. “They’ve taken up the space of two standard combi ovens, but they’re doing the work of four.”

For Ian Green, Head Chef of Retail and Culinary Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.”

With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food - an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,” Green states, adding that this has translated into “an approximate 30% increase in revenue.”

“Every game we seem to be putting more and more product through the iHexagons,” Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.”

Discover how the iHexagon can transform your business: www.rational-online.com/en_gb/ihexagon/

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 fastpaced 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 re-heating 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 7 for details.

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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ISSUE 278

Kitchen Equipment and Safety

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

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

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

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there

are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite.

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

Unlock Unmatched Food Quality, Variety And Consistency Alto-Shaam's pioneering multicook ovens provide expanded menu potential, with up to four ovens in one The UK’s restaurant and hospitality industry continues to navigate a complex landscape. With mounting cost pressures – everything from inflation to rising energy prices, a wave of closures, staff shortages, shifting consumer behaviour, as well as the increasing demand for sustainable operations has resulted in the need for a more cost effective and efficient kitchen.

For many operators, the need to identify greater efficiencies in space and food production has presented one of the biggest challenges – how to do more with less. Versatile and multi-functional foodservice equipment can play a key role in maximising operations.

Alto-Shaam created the multi-cook oven category when it introduced its Vector H and W Series ovens. Its pioneering portfolio of multi-cook ovens, which also includes its latest addition, Converge multi-cook ovens, transform kitchen operations with unmatched food volume and variety.

Featuring Alto-Shaam's patented Structured Air Technology, which delivers unique high-velocity, vertical

www.blue-seal.co.uk

upward and downward airflow for the most consistent and high-quality cooking, both Vector and Converge models provide up to four independent ovens in one. The versatility of multi-cook ovens is such that they can cook multiple food items, from meat and fish to cookies and cakes, simultaneously at their ideal cooking settings with zero flavour transfer.

When paired with ChefLinc, Alto-Shaam's cloud-based remote oven management system, operators can gain even greater control of their equipment and menus from wherever they are, with the ability to seamlessly create, manage and distribute recipes to ovens through the cloud.

Available in a variety of sizes and configurations, including stackable, waterless, ventless and even selfcleaning models, Alto-Shaam's multi-cook ovens add significant value any foodservice operation – saving you space, labour and operating costs.

To find out more, visit www.alto-shaam.com/en/products/multicook-ovens or get in touch with James Olbort, AltoShaam's UK Commercial Leader, at jameso@alto-shaam.com

Caterquip - Specialists in Ventilation Systems Fridge Seals Direct 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 service 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

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

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals.

We fabricate for a wide variety of commercial fridge & freezers.

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes

and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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

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

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ISSUE 278

Kitchen Equipment and Safety

The Commercial Benefits Of Investing In A Quality Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning 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

ensures that system reliability and product life for drainage from dishwashers and pasta boilers is considerably enhanced. avoiding breakdowns and floods (often during busy service times) will be far more cost effective than expensive engineer callouts and loss of income.

The DrainMinor and DrainMajor ranges are available in single or duty standby pumping configurations. Options such as the mechanical seal version of the DrainMinor 30SL mean that the pump is resilient to the build-up of spent coffee granules and milk skin that is problematic with the common static lip seal designs found on the motor / impeller shaft of more basic small submersible pumps.

Where hot water pumping is required, Pump Technology Ltd offer the DrainMajor 730HES. This is specifically designed to pump very hot waste water - up to 90°C - not just intermittently for short periods, but continuously. This

The full range consists of the DrainMinor, with two pump options capable of pumping up to 7m head and the DrainMajor, with seven pump options and single or duty standby configurations capable of pumping up to 12m head.

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

More Information: Pump Technology Ltd

www.pumptechnology.co.uk 0118 9821 555

MHS – The Best Thing Brings Sliced Bread In hospitality, speed, consistency and quality are everything. With fresh bread forming the backbone of countless staple dishes at busy hotels, bakeries and restaurants, slicing is a time-consuming bottleneck workers can do without. Whether prepping breakfast buffets, crafting elegant afternoon teas, or serving up artisan sandwiches, precision bread slicing matters.

That’s where MHS-Schneidetechnik comes in with its automated slicing technology. Designed for high-demand environments, MHS bread slicers bring over 30 years of German engineering to your kitchen. These machines offer slicing speeds of up to 220 slices per minute, with adjustable thickness down to 4mm, perfect for melba toast, rye, sourdough, and more.

From compact tabletop units to robust floor-standing models, MHS slicers fit seamlessly into hospitality spaces as narrow as 60cm. Built with hygienic stainless steel, easy-clean components, and GS-certified safety, they’re trusted by hotels, restaurants, bakeries, and catering operations across Europe. They are now available exclusively

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. Surfacelevel 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.

in the UK and Ireland through bakery equipment specialist EPP. “Hospitality businesses need equipment that performs under pressure,” says Steve Merritt, Managing Director of EPP. “MHS slicers help automate prep, reduce waste, and deliver consistent results, saving time and money every day.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easy-access components for quick cleaning.

Its durable blades stand up to the rigours of hospitality and 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.

Whether you're running a busy kitchen or scaling up production, MHS slicers are a smart investment in quality, speed, and reliability. Ready to upgrade your slicing game to cut costs and enhance productivity? Visit www.eppltd.co.uk to explore the full MHS range and take the stress out of slicing.

See the advert on page 3 for further information.

Design and Refit Stericlad - Hygienic PVC Wall Cladding Commercial kitchen and washroom surface manufacturer Rearo has launched a cutting-edge sterile wall covering to enhance hygiene and durability in healthcare, catering, education, sports and commercial sectors.

Stericlad is a PVC-based hygienic cladding that offers a seamless, easy-to-clean surface, making it ideal for environments that require stringent infection control.

The proprietary brand is available in satin white, gloss white, and a selection of pastel colours, ensuring functionality and aesthetic flexibility.

UNMATCHED HYGIENE AND DURABILITY Stericlad’s non-porous, hygienic surface resists bacterial growth and can be easily disinfected, making it appropriate for hospitals, dental surgeries, care homes, and food preparation areas.

The material is 2.5mm thick, providing robust protection against impact and wear while maintaining a sleek, professional appearance. It is available in 2440mm x 1220mm sheets, with satin white also offered in

3050mm x 1220mm for larger installations. A range of matching trims and adhesives ensures a complete system for professional installers.

Stericlad can be installed using H-section trims for a clean, professional look, or joined together using a welding rod for joints in high-specification environments.

The product is compatible with two-part adhesives for permanent bonding or silicone-based adhesives for simpler applications.

VERSATILE APPLICATIONS ACROSS MULTIPLE SECTORS Rearo is marketing and selling Stericlad to commercial clients in a range of sectors across the UK, including: • Catering and hospitality: A durable solution for kitchens, canteens, and washrooms.

• Commercial and retail: Used in public washrooms, transport hubs, and retail spaces where easy maintenance is essential.

See the advert on this page for more.

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

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

Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

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

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 timeserved officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

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Design and Refit

The Hidden Costs of Poor Bed Installation: Why Expert Fitting Matters From Silentnight Contract (silentnight.co.uk/hospitality) In today’s hospitality landscape, where guest satisfaction drives loyalty and every room night matters, poor bed installation is a hidden cost many operators can’t afford. At Silentnight Contract, we’re hearing increasing frustration from hoteliers who’ve experienced the impact of sub-standard installations – rooms out of service, frustrated staff, and guests who notice the difference.

The problem? Many delivery teams treat hotel installations like residential drop-offs. They’re in a rush, unfamiliar with the unique challenges of working in an operational hotel, navigating guest check-outs, using service lifts, and coordinating multiple installations across a property. The result: mattresses that aren’t fitted properly, timelines that aren’t met, and standards that slip.

One hotelier recently told us how choosing a cheaper installation option led to nearly 20 rooms fitted incorrectly. The team had to pay again for a professional service and lost revenue from rooms they couldn’t sell. It was a costly mistake, and one that could have been avoided.

That’s why Silentnight Contract has built dedicated hospitality service teams with expert installers who understand the pressures of your world. Our teams work to your schedule, reduce disruption, and ensure every mattress is positioned and installed with care and precision.

A correctly installed mattress doesn’t just perform better, it lasts longer, maintains comfort, and reduces the risk of guest complaints or negative reviews.

Professional installation isn’t just about convenience, it’s about protecting your investment, your operational efficiency, and your reputation.

After years working with leading hotel brands, we know that getting the small things right makes all the difference. While others may cut corners, we deliver quality from delivery to final fit.

To find out more, email our team at contracts@silentnight.co.uk or visit silentnight.co.uk/hospitality.

See the advert on the back cover of this issue for more details.

Stannah Lifts Dumbwaiters Enhances Food Service Efficiency at Beverley Holidays Beverley Holidays has completed its refurbishment of its restaurant with two dumbwaiters from Stannah Lifts, enhancing efficient operations at the on-site restaurant.

Open all year round, the Beverley Holidays in Devon welcomes guests seeking a fun-filled getaway with on-site entertainment, engaging daytime activities, a tasty range of food and drink options, swimming facilities, a wide-range of amenities, from EV charging points to laundry areas and stunning sea views of the South Devon coastline.

Beverley Holidays has been a valued Stannah customer for two and a half decades, with Stannah Lifts maintaining their 50A model dumbwaiter, which had been in service for 24 years. As part of a recent kitchen refurbishment, Beverley Holidays chose to invest in more modern and reliable dumbwaiter models to improve food service and enhance overall operational efficiency.

Stannah Lifts worked alongside contractors and architects, Gutxi, to install two new dumbwaiters

serving the kitchen on the ground floor and the restaurant on the newly extended first floor.

Built with removable stainless-steel shelf and infrared heat lamps to keep food warm during transportation, the Microlifts are fully compliant with regulations, offering smooth operation rise and fall shutters fitted with safety locks.

As this was a new installation, a prebuilt enclosure was constructed to house the lift and ensure it could be maintained over time. Once the installation was complete, Stannah returned to site to test, commission and UKCA mark the Microlift dumbwaiters, ensuring their safety for immediate operation.

The goal was to streamline the transit of food from the kitchen to the restaurant and enhance the guest experience, while working closely alongside the construction team and architects to ensure a smooth installation into both existing and new structures.

Stannah Lifts attended an initial site visit and a detailed pre-order meeting with the construction team and architects to discuss the installation requirements and anticipated challenges.

One challenge was designing a dumbwaiter solution that would fit within a newly built enclosure attached

The dumbwaiters installed in the restaurant are controlled with fully automatic push buttons at each entrance for ease of use.

to the side of the existing clubhouse. After comparing them with the actual built dimensions of the site, the dumbwaiter models originally envisaged for the project were found to be too wide to fit in the available enclosure space. Therefore, an alternative Microlift model with more compact dimensions was selected to ensure compatibility with the enclosure width.

Drainage systems and a mechanical cowling were also obstructing the proposed shaft location and needed to be rerouted and repositioned. The firstfloor extension had to accommodate not only the two dumbwaiters but also provide adequate space for ongoing maintenance access. This involved close coordination with the site teams to ensure structural modifications, such as wall opening and shaft dimensions, were correctly executed.

The first-floor extension was revised to include sufficient space not just for the lifts, but for safe and practical access for future maintenance.

Stannah Lifts proposed the installation of two 50C dumbwaiters, which were better suited to fit the narrow shaft dimensions. These small service lifts are ideal for pubs, clubs and restaurant settings, enabling the efficient and safe movement of items between floors.

With an upgraded capacity of 100kg and reduced headroom of 2800mm, as opposed to the original 100B model specified which had a 3000mm headroom, this kitchen lift solution makes it easy to fit into the space available.

The two dumbwaiter service lifts were successfully installed and fully integrated into the extended structure on schedule. These Microlifts now play a vital role in minimising manual handling hazards and enhancing the efficiency of food service between the kitchen and restaurant, enabling quicker and more hygienic food transportation across floors.

Finished in a sleek grey baked enamel, the revised lift models fit precisely within the new shaft, with access points that complement the overall design.

Through close collaboration with the construction team and architects, from the planning phase to project completion, Stannah Lifts provided a bespoke solution that met all specifications and significantly improved the holiday park’s food service operations.

Stannah Lifts is proud to continue supporting Beverley Holidays with ongoing maintenance and repair services for the dumbwaiters. With twelvemonth warranty and servicing included, including 24/7 emergency callout, Beverley Holidays can be confident that their dumbwaiter will remain in optimum condition, leading to fewer breakdowns, lower running costs and a reliable service overall.

Pete Allen, Platform Lift Sales Manager from Stannah Lifts Platform and Microlifts Division, said: “This project is a great example of how thoughtful planning and close collaboration can deliver a practical solution that enhance both operational efficiency and user experience. The successful integration of our dumbwaiters has transformed food service at the holiday park, and we’re proud to support their continued performance through our dedicated maintenance service.”

For more information, visit: www.stannahlifts.co.uk

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

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Design and Refit Holmes Catering - Counter & Bar Fabrication Holmes Catering is a leading UK supplier of bars, countering and fabrication for the catering and hospitality sectors, working with leading hotel, pub, retail, and food service chains. Be it The Grand Hotel Brighton or a niche country pub, Holmes prides itself on providing practical solutions and implementation of designs, utilising its skills, experience and well-developed supply chain refined over 30 years in business. Examples include ultra-long highly durable stainless and solid timber events bars; sophisticated stone clad champagne bars; through to cocktail stations and breakfast counters, with brands such as Mercure, Novotel, Millennium and Premier Inn.

materials. They can include features for drink fonts, payment points, bar rails, lighting, and finishes such as tiles, paint, prints and wallcovering.

Over-structures can be incorporated to enhance both form and function—ranging from classic brass racks to modern, glazed, and painted designs. Similarly, back bars help define the look and feel, whilst offering precious storage, prep, and display areas.

Behind the scenes Holmes provides high-grade stainless steel under bars, with configurable features such as ice wells, payment points, cocktail stations, and speed rails, long with sturdy kitchen benching and storage units to complete back-of-house facilities.

At Holmes, we bring concepts to life—working from architect drawings, brand guidelines, or even just a sketched idea. Counters and bars are often a focal point but must also be durable, hygienic, and functional. Holmes builds theirs to last using stainless-steel frames. These can be clad and topped in many materials, including quartz stone, Corian, real or composite timber, even metals like brass or zinc, or recycled

Now part of the Nisbets and Bunzl plc, Holmes continues to develop and grow sustainably to support its customers aspirations, offering a full-service solution from concept to installation, with a ‘can-do’ approach.

Mayfair Furniture

ture, 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.

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 only do we supply contract furni-

Excellence in Countering & Bar Fabrication Holmes is a leading UK manufacturer and installer of premium countering, bars and bespoke fabrication solutions.

Why choose us?

• Durability you can trust – Built-to-last, rugged stainless-steel structures.

• Premium materials – Quality quartz, solid surface (Corian), real stone, marble, timber and more – finished to your exact specification; polished, stained, painted, patinated… exactly as you envision.

• Tailored designs – Custom frontages and layouts to suit your style and functional needs.

• Finishing touches that impress – integrated LEDs, custom printing, signage, screens, bar fittings, edge detailing, and more.

01759 375500 sales@hce.co.uk www.hce.co.uk

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

📞 01759 375500

✉ sales@hce.co.uk 🌐 www.hce.co.uk

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

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Design and Refit New Walk-In Shower Enclosures from Kinedo Kinedo has revamped its range of walk-in showers and added some stunning new options to the range.

The Solo range brings together a range of existing products in a variety of sizes with a range of door options, including pivot, bi-fold and sliding, as well as static and kick panels.

A stunning new addition to the range is the Solo Design +. A single shower panel encased in a beautifully slim aluminium thin frame, the Solo Design + is available in 5 profile colours - white, black, brushed graphite, brushed stainless steel and brushed gold with matching reinforcement bar.

There are 6 different glass types that can be specified depending on the panel chosen and the options are stunning. As open bedroom/bathroom design becomes popular, the popularity of shower privacy glass increases. Two options - Cosmos and Weave - feature frosted designs that lend themselves perfectly to this purpose.

Patterned glass is also making a comeback and the Art Deco glass from the Solo Design + range features a stunning gold pattern which partners beautifully with the brushed gold profile.

The black Mondrian pattern version caters to the industrial trend pairing nicely with pretty much all profile options, whilst the fluted glass option makes for a spectacular statement piece in any bathroom.

With anti-limescale treatment on all glass panels, the new range is designed to be low maintenance and easy to clean. And whether with wet room flooring or a shower tray, the panels have been designed to work with both and feature reversible left/right installation (depending on the glass finish).

The new range of walk-ins are the perfect complement to Kinedo’s Kinewall panels and trays – enabling a whole solution to be purchased from Kinedo.

Visit www.kinedo.co.uk for further information

Get Ready For Darker Evenings With Traditional Pub Furniture Colder, crisper weather calls for cosy evenings in the pub. Here at Trent Furniture, we have a fantastic collection of traditional pub furniture that will look instantly at home even in the very oldest of heritage establishments.

All our cast iron tables are made to be gathered around for many years to come, and when the tabletops do eventually need to be replaced, you can add new wood or laminate tops in a choice of attractive wood finishes to your existing base. Thanks to the fact they are made using the centuries-old technique of pouring molten metal into moulds, the construction of tables such as the Lionhead Table are every bit as authentic as their intricate heritage design. The Narrow Girlshead Table and Dolphin Table also deliver timeless style to your pub’s interior.

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

When it comes to seating, we’ve got a great range of traditional chairs to complement our cast iron tables

perfectly. The colonial style of the Straight Leg Mates Chair instantly marks it out as a design classic built for sturdy comfort. Alternatively, the Straight Leg Captains Chair also draws on timeless colonial style and features spindleback design and turned legs.

Of course, no traditional pub is complete without poseur tables and tall bar stools. Our cast iron table range is also available as tall tables, with the Double Dolphin Poseur Table being a magnificent addition to any interior, with its double height offering ample space for elbows and drinks. Pair with the Tall Captains Bar Chair or opt for the classic Tall Brass Rail Stool, which has 15% off for a limited time.

For more information about pub furniture to create a warm and welcoming atmosphere, please call us on 01162 864911or email sales@trentfurniture.co.uk

Property and Professional

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The Business Rates Debate: Are We Really Bringing Hospitality Back From The Edge?

By Chris Grose, Rating Director, Hartnell Taylor Cook (https://htc.uk.com) Earlier this year, the Treasury confirmed it will permanently lower business rates multipliers for retail, hospitality and leisure properties in the upcoming Autumn Budget, to apply from April 2026.

This is clearly good news for the hospitality industry. However, with a revaluation due in 2026, the reality is that this change provides no real certainty for hospitality businesses. Until the draft 2026 Rating List is published along with the multipliers, no business knows what their rates payable will be from April 2026.

Additionally, the lower multipliers afforded by the Non-Domestic Rating (Multipliers and Private Schools) Bill only apply to properties with a rateable value of less than £500,000, leaving the rest subject to even higher multipliers than before.

So, what needs to be done to ensure long-term relief? And what other factors might be impacting hospitality on our high streets?

SHIFTING LEGAL LANDSCAPE As well as an interim report on the future of businesses rates expected to appear in the immediate term, there have been further interesting recent developments of note for hospitality operators – among them the government’s insertion of a clause in the Devolution Bill that bans upward only rent review clauses in new commercial leases.

The Law Commission also determined that only modest changes were required to the Landlord and Tenant Act 1954. Often having high fit-out costs, hospitality businesses need to be aware of the risks of contracting out of the Landlord and Tenant Act. It is also crucial they remember the rateable value is meant to represent the open market rental value at the relevant valuation date – currently 1 April 2021, but from 1 April 2026 this will change to 1 April 2024. With the move to revaluations every 3 years there will be another revaluation in 2029 with a valuation date in April 2027.

With rental agreements followed by changes in rateable values in the ensuing years, it is essential care is taken by all businesses to ensure their rental agreements are as low as possible from the outset to ensure

Why Use a Specialist Hospitality Consultant?

costs don’t rise astronomically. Those in hospitality also have to make sure they do not end up paying more rent just because their rates are lower – the catch here is that the higher rent will reflect in higher rates at the next revaluation.

REALITY BITES The reality is that the governments changes are merely a sticking plaster to try and keep retail, hospitality and leisure businesses onside, but the wounds are deeper and more serious than the relief offered. These changes make little worthwhile contribution to reducing the costs of running a business, which is the chief challenge for hospitality operators trying to get by in today’s climate, and will have also naturally been offset

by April’s rise in national insurance contributions.

Ultimately, if all the government does is tinker round the edges of the business rates system, we can wave goodbye to meaningful change for the sector. The uniform business rate was 34.8p in 1990 and is now 49.9p for smaller properties and 55.5p for larger ones (higher in London due to the Crossrail and City of London supplements), illustrating a percentage increase for rent paid in rates of 35% to 50% and above – it’s certainly not hard to illustrate why the sector is worried.

If the system worked correctly, the total value of the Rating List would accurately reflect the economic circumstances of commercial property and the rate in the pound would stay fixed. This would in turn give businesses the advantage of being able to budget ahead as they would be able to directly estimate their ongoing liability for business rates.

Of course, fixing the rate in the pound now does businesses no good as the rate is at a historical high. The government needs to find a way of reducing the rate in the pound to nearer the 34.8 that applied in 1990, but this would involve difficult decisions because there would be a loss of income to the Treasury which would have to be made up some way or another.

We await publication of the draft 2026 Rating List and details of the rates in the pound later this year. In the meantime, though, the government have attempted to silence their critics by introducing a scheme where, actually, the benefits are unknown. Irrespective of how the Government spins the announcements about business rates later this year, there will be winners and losers, but it is likely the government will lay on thick the lower multiplier for most hospitality businesses instead of enacting more extensive, systemic and sorely needed change.

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

Answer: because we can help your business to succeed.

the following elements:

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

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.

SOLD: Lodgehill Hotel, Ashley, Tiverton, Devon Property specialists Stonesmith are delighted to have completed the sale of Lodgehill Hotel, a substantial detached former farmhouse set in around 2 acres, with views over the Exe Valley.

With origins reputedly dating back to 1785, today Lodgehill Hotel trades as a licensed country hotel, with restaurant and tea gardens.

Lodgehill Hotel occupies a peaceful location with prominent signage alongside the A396, the main Exeter to Tiverton road. Situated in the hamlet of Ashley, on the southern edge of the historic Devon

THE WEST COUNTRY SPECIALISTS

DORSET FREEHOUSE

WILTSHIRE VILLAGE

DEVON VILLAGE

Impressive Free Of Tie Character Pub

Character Detached Village Pub

Lovely Village Inn With Letting Rooms

Bar & Dining Areas 66+, Gardens 120+

Bar & Restaurant Areas 40+, Gardens

Bar & Restaurant Areas 74+, Gardens

3 Bedroom Owner’s Accommodation

Well Equipped Commercial Kitchens

5 Letting Rooms & Letting Apartment

Successful & Profitable Business

Spacious 3 Bedroom Accommodation

3 Bedroom Owners Accommodation

Potential To Increase Trade Further

Currently Closed - Much Potential

High Turnover Multi-Faceted Business

LH £65,000

FH £315,000

FH £565,000

4872

4876

4869

KINGSBRIDGE, SOUTH HAMS

DEVON VILLAGE

Café, Coffee Shop & Restaurant

Food Led Pub With Letting Rooms

Devon Moorland Village

Prime Town Centre Location

82+ Covers & Commercial Kitchen

6 En-suite Letting Bedrooms 3 Bedroom Owners Accommodation

AWARD WINNING B&B

Fully Furnished & Equipped

3 Bed Owner’s Accommodation

60+ Covers & Commercial Kitchen

Fully Equipped Business Opportunity

Quality Business With Strong Profits

Profitable Daytime Only Business

Opportunity To Develop More Trade

Parking, Gardens & Moorland Views

FH £449,500

FH £750,000

LH £47,995

2168

4871

6018

market town of Tiverton, overlooking the River Exe Valley.

Mike Phillips, director of selling agents Stonesmith comented: “The sale of Lodgehill Hotel to private buyers underlines the strong appetite across the South West for a wide range of hospitality and leisure opportunities.”

The freehold of Lodgehill Hotel was sold off an asking price of £575,000. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262, or visit our website: www.stonesmith.co.uk.

DEVON/CORNWALL BORDERS

DORSET VILLAGE

DARTMOOR NATIONAL PARK

Immaculate Detached Guest House

Village Inn With 6 Letting Rooms

Lucrative Home With Letting Units

5 Attractive Ensuite Letting Rooms

Bar & Dining Areas 70, Gardens 100+

6 Bed Main Home Set In 14 Acres

2 Bedroom Owners Accommodation

4 Bedroom Owner’s Accommodation

Letting Cottage And 6 Letting Units

Gardens, Car Park & Garages

Stunning Sought After Dorset Village

Suitable For Multi-Generational Living

Impressive Lifestyle Home & Income

High Turnover Award Winning Business

Potential For B&B/Holiday Lets

FH £595,000

FH £699,000

6021

THINKING OF SELLING? CALL FOR A FREE VALUATION

4866

GUIDE £895,000

6013

01392 201262 www.stonesmith.co.uk