CLH Digital - Issue #286

Summer Trading Helps Offset Higher Costs as Hospitality Insolvencies Fall…

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

INSOLVENCIES FALL BUT CONCERNS REMAIN

Some more positive news to share – hospitality insolvencies have fallen, and we really could do with some good news. However, as our lead story indicates, deep concerns still remain within our sector.

These concerns have clearly resonated beyond our industry, motivating 50 MPs to write a letter to the Chancellor highlighting the vital importance of hospitality – not only to the economy but to the wider community.

It's encouraging to see parliamentarians recognising what we've always known: our sector is the beating heart of British social and economic life.

Yet the government's response raises serious questions. From April 2026, they're introducing a new business rates system that shifts the burden from small to large hospitality operators. Smaller properties will benefit from lower rates, whilst those with a rateable value over £500,000 will face a higher multiplier.

Combined with the 40% relief for retail, hospitality, and leisure businesses in 2025/26 (capped at £110,000 per business), this appears, on the surface, to be helping the sector.

Of course, smaller operators – and I was one myself back in the day – would welcome any change that lowers their rates. But at what cost?

The uncomfortable truth is that this amounts to little more than "robbing Peter to pay Paul." Larger hospitality businesses are already warning of significant cost increases from this policy.

When you add escalating energy bills, food costs, and wage pressures into the mix, the only lever left for these businesses to pull is staffing. Job losses and reduced hours seem inevitable as larger firms struggle to remain sustainable under this mounting financial pressure.

Our sector doesn't need divisive policies that pit small against large. We need

tion,

when compiling this publication to ensure accuracy, the

widespread, genuine support that recognises hospitality as an interconnected ecosystem where the success of one part depends on the health of the whole.

Clearly, the Chancellor's fellow MPs – many on her own benches – see that. The question is: will she listen?

On a brighter note, I'm delighted to share news of the Pringles initiative this autumn. They've teamed up with Movember to turn pubs into safe spaces for meaningful conversations about men's mental wellbeing, making important mental health resources more accessible in the places where many men socialise.

This initiative couldn't be more timely. Hospitality workers face significant mental health challenges – high rates of stress, anxiety, depression, and burnout driven by long and irregular hours, demanding customer interactions, low pay, and the struggle to maintain any semblance of work-life balance, I know, on this I truly have “walked the walk”!

These pressures lead to poor job satisfaction and can push employees toward unhealthy coping mechanisms, including self-medication through alcohol.

Please watch out for coming issues where we'll be sharing insight and guidance from industry experts on this crucial topic. Looking after our people has never been more important – they are, after all, the very soul of hospitality.

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter.

I can always be contacted at edit@catererlicensee.com

Summer Trading Helps Offset Higher Costs as Hospitality Insolvencies Fall

(CONTINUED FROM FRONT COVER)

• While annual insolvencies fell 7% year-on-year Hospitality monthly figures have been climbing steadily throughout 2025

JOB LOSSES

The employment picture is particularly severe:

• 58,000 workers in accommodation and food services lost their jobs between January 2024 and January 2025

• By August 2025, hospitality had accounted for 53% of all UK job losses since the October 2024 Budget, with 89,000 of the 164,641 total job losses nationwide

• UKHospitality projects that 111,000 hospitality jobs will be lost by the November 2025 Budget

• One in 25 hospitality jobs have been lost, representing 4.1% of all jobs in the sector - seven times higher than the rate in the broader UK economy RELIEF

FOR THE SECTOR

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “After three consecutive months of rising insolvencies, the latest fall will come as a relief for the sector. This was likely helped by good weather over the summer, encouraging consumers to go out and socialise, which led to GDP growth of 1.2% in the sector in August. But with food inflation really biting and challenges passing on further cost increases, it’s unlikely this decline in insolvencies will continue.

“Not only are operators having to factor in higher National Insurance costs, but wages in the food and accommodation sector also hit a record high in August, as operators try to hold onto staff. This combination results in a double whammy for businesses who are caught paying higher hourly wages and more tax on these payments.

“Hospitality sales have been lacklustre for most of this year. Pubs were the main beneficiaries of the hot weather during the summer months, while restaurants and bars struggled. With summer trade now behind us, many will be looking to the Christmas party season in the hopes that provides a boost to sales.

“The hospitality sector will be nervously waiting to see what measures are announced in the budget. There’s an opportunity for government to use the budget as a tool to kickstart the UK economy, but to do that, we need to see investment in the right areas and measures that foster confidence without driving inflation.”

MP’S LETTER

The sector's concerns in the lead up to chancellor Rachel Reeve’s autumn budget have been amplified by growing parliamentary opposition to proposed changes to the business rates system.

A group of fifty Labour MPs has written to Chancellor Rachel Reeves expressing alarm over plans to implement a higher rates band for larger hospitality properties.

The letter, coordinated by Emma Lewell MP, cautions that the proposals risk triggering venue closures and redundancies across an industry already experiencing "acute pressure" from rising operational costs, including those introduced in the Chancellor's previous Budget.

The parliamentarians highlighted that 84,000 positions within the pub and restaurant sectors have been lost since that fiscal statement.

“ABANDON SURCHARGE”

The MPs have urged the Chancellor to abandon the proposed surcharge affecting larger properties—a category encompassing hotels, warehouses and major retail units. Whilst the measure aims to fund reduced rates for smaller high street retailers, major supermarket chains have also voiced strong opposition to the plans.

The letter advocates for a five per cent reduction in VAT applicable to hospitality businesses, arguing this would stimulate consumer demand, encourage capital investment and improve venue viability. Additionally, the MPs called for reduced National Insurance contributions to safeguard entry-level employment following last year's unexpected tax increase.

Labour's previous Budget imposed approximately £3.4 billion in additional annual costs on the hospitality sector, including mandatory wage increases. In April 2025, operators faced a £500 million business rates increase alongside numerous other financial burdens.

Prior to that Budget, smaller businesses had lobbied for an extension of the 75 per cent discount introduced during the Covid pandemic. Instead, the Government reduced this to 40 per cent relief, capped at £110,000 per licensed premises.

HEART OF COMMUNITIES

Darren Paffey, MP for Southampton Itchen, a signatory to the letter is calling for measures to safeguard the hospitality sector's future, including lower business rates, a VAT cut, and reduced National Insurance Contributions to protect jobs and livelihoods.

Mr Paffey said: "Hospitality businesses are often the beating heart of our communities in Southampton, and I want them to know that I’ve got their back.

"The message from my first two Business Forums was clear: times are tough, and businesses need more support to ensure that they can continue to generate jobs and contribute to our local economy."

CROSS-PARTY SUPPORT

Kate Nicholls, chair of UKHospitality, welcomed the parliamentary intervention. "We're encouraged to see substantial cross-party support for our Budget proposals," she stated. "We urge Government to prioritise maximum possible business rates discounts for smaller hospitality businesses whilst exempting larger properties from the surcharge. Alongside reforms to National Insurance contributions and VAT reduction for hospitality, these measures are essential."

The letter's signatories include Dawn Butler, John McDonnell and Alex Sobel, amongst others.

‘Don’t Let Halloween Turn into a Horror Story’

EXPERT WARNS HOTELS AND LEISURE

FACILITIES TO BE ALERT TO LEGIONELLA RISKS THIS SPOOKY SEASON

As hotels, spas and leisure venues prepare for the busy Halloween period – with themed parties, seasonal getaways and a spike in guest occupancy – Hydrosense is warning operators not to let standards slip when it comes to Legionella control and water safety.

Legionnaires’ disease is a potentially fatal lung infection caused by inhaling droplets of water containing Legionella bacteria. It can be found in a range of man-made water systems including HVAC units, taps, showers, spas, pools and hot tubs.

Not only does Legionnaires’ disease have a fatality rate of around 10 per cent1 but it can also cause serious illnesses in people over the age of 50, smokers and those with underlying health conditions.

The bacteria multiply when the temperature of water is between 25 °C and 45°C or if there is poor or no flow into the system.

The changing of the seasons presents a particular risk, as fluctuating temperatures and inconsistent heating and cooling can create ideal conditions that encourage bacterial growth and biofilm formation.

Moreover, the Halloween period often sees changes in occupancy and water usage, from hotels opening previously unused guest wings to leisure clubs reactivating spas or hot tubs for themed events. These shifts can lead to stagnant or intermittently used water systems, heightening the risk of Legionella contamination.

To that end, ahead of what promises to be another bumper Halloween marked by increased bookings and special events, leading Legionella testing expert Hydrosense is warning hospitality operators to be extra vigilant about the risk of Legionella

Greg Rankin, CEO at Hydrosense, comments: “Halloween might be about harmless scares, but Legionella is a very real threat that can have devastating consequences if overlooked. We often see a rise in water hygiene issues around busy seasonal periods, when facilities are focused on guest experience and events rather than infrastructure. This is especially true in hotels, spas, and leisure centres, where showers, hot tubs, and cooling systems are all potential sources of Legionella.

“As Legionella rates continue to increase globally, it’s vital that operators keep up-to-date with testing regimes and act immediately if systems have been left stagnant or are being brought back online. A quick on-site test with Hydrosense can provide results in just 25 minutes – allowing facilities to take immediate action, protect their guests and staff, and maintain compliance.”

TO HELP HOTELS, SPAS AND FACILITIES STAY SAFER THIS HALLOWEEN, HYDROSENSE IS ISSUING THE FOLLOWING BEST PRACTICE GUIDELINES:

• Review your Legionella risk assessment before high-occupancy periods and ensure it reflects any recent changes in water usage or system operation.

• Flush through any outlets that have not been regularly used, including guest room showers, spa jets, or poolside taps.

• Use rapid on-site Legionella testing to verify system safety – particularly if reopening areas or introducing new water features for events.

• Maintain temperature control – keep hot water above 60°C and cold water below 20°C to discourage bacterial growth.

• Inspect and clean filters, tanks and cooling systems, especially where decorative water features or misting devices are used for Halloween effects.

• Train staff to recognise and respond quickly to potential water safety risks and ensure all records are kept up to date.

Greg adds: “For hotels and facilities, reputation is everything. A single Legionella incident can have far more lasting consequences than any Halloween fright. By staying proactive and testing regularly, operators can ensure their guests enjoy a safer experience this season.”

For further information, please visit: https://hydrosense-legionella.com/

Top Ten Best KPs in the UK Revealed – but Who is Number One?

It’s down to the final straight in the search for the 2025 KP of the Year as Winterhalter, the company behind the awards, has unveiled this year’s shortlist.

The winner will be announced in the next few weeks, and will be chosen from a top ten selected by this year’s judging panel.

The shortlist includes KPs from across the foodservice industry. Stephen Kinkead is managing director of Winterhalter UK and is one of the judges. He said, “The calibre of the entrants this year has been superb and spread over an eclectic mix of establishments, from nursing homes to football stadia, each with so many amazing kitchen porters. The judging was, at times, intense, and this was the hardest year I have experienced to get to the top ten. It underlines how this competition grows from strength to strength.”

THE SHORTLIST IS:

• Hans Tegner of Millstream Hotel – nominated by Annie Brierley

• Haroon Ahmad Babai of The Landmark London Hotel – nominated by Anna Jasiewicz

• Hayley Gibbens of TNS Catering – nominated by Nicole Bunting

• Jose Farinha of The Honourable Society of Lincoln’s Inn – nominated by David Bush

• Motahar Hossin of A.Wong – nominated by Andrew Wong

• Ram Meadows of Liverpool FC – nominated by Christine Fawcett

• Said Ali Ibrahim of JW Marriott Grosvenor House London – nominated by Stuart Bowery

The festive season is the busiest and most profitable time of year for pubs, restaurants, and hospitality venues. From Christmas lunches and festive buffets to New Year’s Eve parties, this is your chance to bring in new customers, fill tables, and showcase your special menu. But with so many venues competing for attention, how do you make sure your pub stands out?

The answer is simple: outdoor banners.

At HFE Signs, we specialise in helping pubs and hospitality businesses get noticed with high-quality, eye-catching banners designed to stop passers-by in their tracks. And this Christmas, we’re offering something extra special: two 8ft x 3ft PVC banners for just £90 + VAT, delivered anywhere in the UK!

WHY OUTDOOR BANNERS WORK

Outdoor banners are one of the most cost-effective forms of advertising available to pubs. Unlike online adverts or printed flyers that get lost in the shuffle, a well-placed banner outside your pub makes an immediate impact on everyone walking or driving past.

• Yared Hailesilassie of Sam’s Riverside

Limited) –nominated by Fanny Stocker

One of the judges was Kerth Gumbs, head chef, Fenchurch at the Sky Garden: “I’m amazed to see the sheer number of entrants this year — It was extremely difficult to get to the shortlist,” he said. “It’s so important to recognise our unsung heroes. Congratulations to all the finalists, and best wishes to the future winners — we truly appreciate everything you do.”

Also on the panel was Lisa Jenkins, chief executive, RACA, who said, “Our final top ten demonstrates an incredible group of experienced and skilled kitchen porters.” Meanwhile Steve Groves, head chef, Glyndebourne (Compass), described judging this year’s KP of the Year as “genuinely inspiring.” He added, “The standard was incredibly high, and it was a reminder of how much heart, pride and quiet leadership exists in kitchens up and down the country.” Dipna Anand, chef-owner, Brilliant Gastro and Kate Brooke-Green, head of food, Mollie’s Motels, completed the judging panel.

The 2025 KP of the Year will be awarded the coveted trophy, £1,000 in vouchers and a celebratory meal for family and friends in a casual dining restaurant of their choice. Furthermore, their employer will get a Winterhalter dishwasher worth up to £10,000. Two highly commended KPs each receive a trophy and gift vouchers, and every KP nominated will receive a bespoke KP of the Year Oliver Hardy apron. More information about the competition can be found at www.kpoftheyear.com.

• Printed in vibrant, full colour using UV-stable inks

• Made from strong, durable PVC

• Supplied with reinforced hems and metal eyelets for easy hanging

• Suitable for both indoor and outdoor use

Whether you hang them across your pub frontage, by the roadside, or inside to promote your festive offers, these banners are guaranteed to make your message shine.

CUSTOM DESIGNS MADE EASY

Not sure how to design a banner? Don’t worry — HFE Signs offers free design support with every order. Simply tell us what you’d like to include (menu highlights, prices, booking details, or festive graphics), and our in-house design team will create a professional proof for you to approve before printing. That means your banners won’t just be seen — they’ll look great too.

ORDER TODAY AND GET NOTICED THIS CHRISTMAS

�� Instant attention – Bright, festive designs make your Christmas menu impossible to miss.

�� Promote your offers – Highlight your Christmas lunches, drinks packages, party nights, or New Year’s Eve specials. �� Set the festive mood – A banner outside your venue adds atmosphere and excitement before guests even walk through the door.

�� Incredible value – For less than £100, you get weeks of exposure in the run-up to Christmas and New Year. BUILT FOR THE SEASON

HFE’s banners are built to last all season long, no matter the weather. Each banner is:

With the festive season approaching fast, now is the time to get your marketing in place. Don’t leave your Christmas promotions to chance — make sure every passer-by knows about your menu, events, and availability.

�� Order your two 8ft x 3ft

• Sam Acquah of Alfreds – nominated by Andrew Turner

• Venetia Wisher of The Genuine Dining Co – nominated by Jade Walker

(Genuine Restaurants

Government Confirms Scope of Hospitality and Leisure Business Rates Multipliers Ahead of 2026 Revaluation

The government has published detailed guidance setting out which properties will qualify for the new Retail, Hospitality and Leisure (RHL) lower business rates multipliers — a major reform due to take effect from 1 April 2026 to coincide with the 2026 Revaluation.

Under the new system, announced at the Autumn Budget 2024, two lower business rates multipliers will apply to RHL properties in England with rateable values (RVs) below £500,000:

• A Small Business RHL Multiplier for properties under £51,000 RV

• A Standard RHL Multiplier for properties between £51,000 and £499,999 RV

The move marks the first time that shops, restaurants, pubs, cafés, hotels, and other qualifying venues will receive a permanent, structural reduction in their business rates bills — replacing the short-term discretionary reliefs that have been renewed, albeit at different levels of discount, annually since 2020.

There will be no cash cap under the new regime, meaning all qualifying premises within a retail, hospitality, or leisure chain will benefit, not limited to a cash cap under the previous system which largely excluded chains. The government has also confirmed that eligibility will be determined strictly in accordance with new statutory definitions rather than local authority discretion.

The Non-Domestic Rating (Definition of Qualifying Retail, Hospitality or Leisure Hereditament) Regulations 2025 (SI 2025/1093) now laid before Parliament set out the qualifying criteria, broadly mirroring the current 40% RHL relief scheme in scope but applying it on a statutory rather than discretionary basis.

The new multipliers will apply only to occupied hereditaments and will be restricted to those “wholly or mainly” used for in-person retail, hospitality, or leisure activity provided to “visiting members of the public.”

AMONG THE PROPERTY TYPES TO QUALIFY ARE:

• Retail – shops, supermarkets, florists, newsagents, opticians, markets, petrol stations/garages, jewelers,

chemists, garden centres, tattooists, beauty salons and

• Hospitality – cafés, takeaways, restaurants, pubs, nightclubs, bars, hotels and guest houses,

• Leisure – cinemas, theatres, galleries, museums, gyms, health spas, sports clubs, bowling alleys, soft play centres and theme parks

• Excluded uses include financial, medical, and professional services, taxi/minicab firms and certain specialist uses such as betting shops, conference centres, and transport hubs.

Rates for the two new RHL multipliers will be confirmed at the Autumn Budget 2025 on 26 November, once the 2026 Revaluation and wider fiscal context are known.

Commenting on the announcement Alex Probyn, Practice Leader, Europe & Asia-Pacific Property Tax, at global tax firm Ryan said: “With the cash cap of £110,000 in relief removed this is a major boost for multi-site operators.

But many will now be anxiously waiting to see whether their larger stores and venues over £500,000 in rateable value, which are excluded from the lower tax rates, will attract the new supplement to standard rates. Across the retail, hospitality and leisure sectors, up to 4,353 premises could be caught by the supplement — facing an estimated £482 million a year extra in business rates.

Whilst gains from lower bills from the new lower RHL multipliers also risk being clawed back in part through higher bills on warehouses, distribution centres and corporate HQs — many of which are expected to face not only the supplement but sharp increases under the revaluation, creating a potential double hit. For single-site and independent operators, the reduction in the multiplier will be broadly in line with existing discounts — offering stability rather than a step-change, but still far below the 75% relief in the previous financial year.”

From April 2026, a new surtax of up to 10p in the pound will apply to properties with an RV above £500,000 as part of the new five-tier multiplier system. These policies apply to England only, as business rates are a devolved tax.

How Smart Discounting Is Helping Restaurants Boost Footfall

The hospitality industry continues to feel the squeeze. In the UK, an average of 20 pubs, restaurants, and hotels closed every week between January and March of this year. While diners themselves are counting their pennies more carefully, operators are juggling rising expenses, from energy and ingredients to National Insurance and wages. However, eating out has definitely not lost its appeal, but now, it's a more conscious decision.

THE RISE OF CONSCIOUS DINERS

A noticeable change in diner behaviour is being seen across the industry. People still crave the experience of eating out, enjoying great food, social connection, and a break from their routine. But value has worked its way up the priority list, with 29% of consumers actively seeking discounts/offers when dining out and up to 32% among families. Diners are timing their bookings, comparing menus, and seeking out offers that make their spending feel smarter.

Our data reveals that discount-driven reservations have increased by 156% year over year, with diners saving an average of £10 per person. This tells a bigger story: diners aren’t abandoning restaurants, they’re adapting their habits – and the restaurants that adapt will stay the strongest.

WHY DISCOUNTING IS A STRATEGIC TOOL

When used thoughtfully, discounts can be an incredibly effective tool for driving additional traffic, encouraging repeat visits, and sustaining business during quieter periods.

Smart discounting isn’t about slashing prices across the board. It’s about timing, targeting, and tone. A limited offer during slower trading hours can fill tables that would otherwise sit empty, helping to boost revenue throughout the week. It can also introduce new customers to a restaurant they might not have tried otherwise.

Think of it as yield management for hospitality, where pricing and incentives are adjusted according to demand, much like airlines or hotels do. The key is control: offering enough value to motivate bookings, without diluting brand perception, can increase overall margin.

WHY DEAL-SEEKERS ARE LOYAL DINERS

A great example of how discounting can drive lasting success comes from restaurants that view offers not as

By Patrick Hooykaas, Regional Managing Director

quick wins, but as an entry point to loyalty. A first-time guest may visit for the value, but return for the experience: the food, the atmosphere, and the service that made them feel welcome. Once that connection is made, the next booking isn’t about saving money, it’s about returning somewhere they trust.

Recent data reflects this shift. Diners who book through value-led offers are more likely to revisit the same venue within a month than those who book spontaneously. In a market where attracting new guests is increasingly costly, turning one-time visitors into regulars isn’t just clever marketing, it’s good business.

HOW TO EXECUTE THIS STRATEGY

Successful discounting is about strategy, timing, and presentation.

• Be time-smart: Focus discounts on specific periods to create a sense of urgency and avoid guests expecting constant offers.

ª Be targeted: Apply incentives to quieter sittings, new menu launches, or specific audiences such as local diners or weekday visitors.

• Be intentional with language: Phrases like “exclusive midweek offer” or “early-bird special” add value, while “sale” can cheapen the experience.

• Be consistent: Every guest, regardless of whether they receive a discount or not, should enjoy the same high quality of service. The goal is to build trust and encourage repeat business, not just transactions.

Used thoughtfully, discounting can strengthen loyalty, drive traffic in slower periods, and keep tables full without compromising brand perception. This strategy can and will increase the profit of your restaurant.

THE ROLE OF DATA AND TIMING

Technology is now elevating this approach to a new level. With access to real-time booking data and guest insights, restaurants can quickly spot trends and respond strategically. If certain days/evenings are consistently quiet, a short, targeted offer can boost covers within hours. Similarly, when launching a new menu, a time-limited promotion can build excitement and visibility without affecting regular trade.

MEETING DINERS WHERE THEY ARE

The reality is that both restaurants and diners are feeling the impact of today’s economic climate. When done thoughtfully, discounting benefits both restaurants and dinners, offering value without sacrificing experience.

It’s not a cure-all for the sector’s broader pressures, but it remains a practical and flexible tool to sustain footfall, protect revenue, and nurture loyalty. As the market shifts, pricing strategies must evolve too. Those who treat discounting as a data-led, customer-focused strategy will be best placed to succeed.

Marston’s Expands Prison Training Programme With Launch Of The ‘Crown & Key’ At HMP Stoke Heath

Up to 40 offenders a year will gain new skills and the chance of a fulfilling career outside prison following the launch of Marston’s latest prison-based hospitality academy, the Crown & Key, at HMP Stoke Heath in Shropshire this week.

The initiative, which helps offenders train for careers in pub kitchens as part of their rehabilitation, builds on the success of the Lock Inn scheme at HMP Liverpool and is part of Marston’s wider Excel programme, which supports prison leavers into meaningful jobs and helps reduce reoffending.

Developed with Novus Education and New Futures Network, the Crown & Key will provide real-world culinary training in a fully refurbished restaurant and pub setting, while practising their skills for prison staff and contractors.

Up to 40 men each year will train towards Line Chef roles, gaining hands-on experience, recognised qualifications, and a pathway to employment with Marston’s upon release. Marston’s is aiming to increase the number of graduates employed across its pubs by 25% this year.

The programme has already received Royal recognition after HRH The Princess Royal visited HMP Stoke

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Todd Lockley, Senior Inclusion & Communities Manager at Marston’s, said: “At Marston’s, we believe in second chances. These academies provide practical skills, qualifications and real job opportunities, helping people rebuild their lives while strengthening our communities and our industry. Offering employment to a prison leaver reduces the chances of re-offending by up to 87% and we are proud to play apart in their rehabilitation. That’s why we’d like to increase the number of ex-offenders we employ by a quarter this year.”

Marston’s Excel programme has already supported nearly 80 people into employment since 2022, achieving retention rates far above the industry average and opening opportunities for underrepresented groups.

Cameron Fisher, an Excel graduate now employed by Marston’s, added: “This is the best thing I could have done. Learning these new skills, gaining employment and a home, has probably been one of the best feelings I’ve ever had. It really gave me self-worth and confidence, knowing that there are companies and people out there willing to give you a second chance. I couldn’t have done this without Marston’s support”

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Steady Q4 Trading Expected Across UK’s Inbound Visitor Economy

UKinbound has released its latest Business Barometer results, showing that businesses across the UK’s inbound visitor economy are reporting stable trading conditions heading into the final quarter of 2025, with performance expected to remain broadly in line with 2024 levels.

The survey, conducted by Qa Research in September 2025, asked members to assess anticipated business for October, November and December 2025 compared with the same period in 2024, as well as to reflect on performance during summer 2025 and their outlook for 2026.

BOOKINGS AND REVENUE

40% of respondents said bookings/visitor numbers for Q4 2025 are expected to be about the same as Q4 2024, and 31% said they are due to be higher. Meanwhile, 40% and 35% anticipate revenues to remain stable or increase respectively. On average, businesses forecasting growth expect bookings/visitor numbers to rise by 16% and revenue by 14%.

Looking back to the summer, 50% of respondents met their forecasts and 20% exceeded them, with several citing stronger-than-expected visitor numbers and a higher volume of last-minute bookings. However, some noted a slowdown in US demand and softer domestic visitor levels.

MARKET PERFORMANCE

The USA and China continue to be the most frequently cited growth markets, although performance across

Europe remains mixed, with some declines recorded in Germany, France and Canada.

Over half of respondents indicated growth from at least one overseas market, but a similar proportion also recorded declines elsewhere, reflecting uneven performance across key source regions.

INDUSTRY OUTLOOK FOR 2026

Almost half (48%) of businesses expect to meet their 2025 performance next year, while two-in-five (40%) expect to exceed this year’s performance, supported by early group bookings and sustained demand from long-haul markets.

Respondents identified rising costs, uncertainty in the US market and geopolitical instability as the main factors shaping expectations for 2026.

Joss Croft OBE, CEO of UKinbound, said: “We hear that domestic tourism has been a real challenge this year, so it’s encouraging to see many of our members reporting stable trading and pockets of growth heading into the final quarter of the year. Demand from long-haul markets such as the US and China remain strong, and early signs for 2026 bookings suggest that international appetite for visiting the UK continues to build.

“Our members are working hard to convert this demand into real economic growth for destinations right across the country, but to fully unlock the sector’s potential, we need a policy environment that helps businesses invest, compete and grow with confidence.”

Three Pubwatch Schemes Shortlisted as Finalists for National Pubwatch Awards 2025

Three local Pubwatch schemes – Newcastle City Centre, Padstow and Colchester – will be going head-to-head for the top accolade as Pubwatch of the Year at the prestigious National Pubwatch Awards 2025, sponsored by JD Wetherspoon.

The awards recognise the work of local Pubwatch schemes and their efforts to provide safe drinking environments for customers and staff. The winner and two Pubwatch schemes, that will be highly commended, will attend an awards dinner in the House of Lords on Tuesday, 21st October.

National Pubwatch chairman Steve Baker OBE said: “The quality of entries this year were extremely high and it was a tough challenge to get these down to

Scan below to see how the Landlord of the King’s Head in Carlisle is using his Lincat CIBO+. Speed up service. Expand your menu. Cut down on waste — all without extra sta昀.

three finalists. It is a real testament to Pubwatch schemes across the country who have been doing such important and ground breaking work to make the nighttime economy safe.”

He added: “We would also like to thank JD Wetherspoon for all its support for National Pubwatch and the awards.”

Wetherspoon legal director Nigel Connor said: “Pubwatches only work because of the fantastic day to day efforts of their many members but it is still important to specifically recognise those schemes and individuals which go the extra mile and provide an example to others. The National Pubwatch Awards help do that and Wetherspoon is pleased to support them for the sixth successive year.”

How Restaurants Can Own More Customer Relationships

By James McCarthy, founder of restaurant management platform, Flipdish

WHY THE FUTURE OF ONLINE ORDERING MIGHT NOT BELONG TO THE GIANTS

2025 has already seen two of the UK’s best known food delivery platforms taken over by foreign companies, Deliveroo and Just Eat. The market is in an era of consolidation and that could mean disruption for independent hospitality operators, but there’s another way, says James McCarthy, founder of restaurant management platform, Flipdish.

In May 2025, US food delivery giant, DoorDash, announced its acquisition of UK platform Deliveroo. This is the second such consolidation in the UK this year, after global technology investment company Prosus acquired Just Eat Takeaway.com, itself the result of a merger, in February.

I think this consolidation could lead to significant disruption in areas like pricing, platform continuity and customer support. Just the technical process of migrating thousands of restaurants over to a new platform might lead to a patchy service, at least temporarily. However, large platforms are no longer the only way for independents to access the growing online market.

THE PLATFORM PROMISE

Building a dedicated website or app designed to manage orders, take online payments and arrange delivery logistics is a complicated process that’s unfeasible for many busy, family-owned restaurants operating on tight margins. Previously, these barriers have made it difficult for small independents to access the large number of customers looking to order food online.

The arrival of platforms like Deliveroo and Just Eat addressed this problem by providing instant, effortless access to a new stream of orders. In exchange for a commission, restaurants got visibility on a popular platform, online ordering and delivery services without the need for technical know-how or additional staff.

However, some third-party platforms charge commissions of up to 25-30 per cent. While a chain like McDonald’s might be able to negotiate a significant reduction, many independents cannot, and a commission of more than five per cent is simply unsustainable.

On top of that, the big chains also have deep pockets for sponsored ads. As a result, smaller operators can find themselves pushed lower and lower in search results, with big names dominating what customers see. What then emerges is a pay-to-play system which essentially penalises small, independent restaurants in favour of large chains.

CONSOLIDATE AND DIVERSIFY

Third party platforms and marketplaces can be very useful to restaurants but relying on only one can be risky. You can see a similar pattern in retail, where many sellers avoid relying on one single large platform like Amazon and use multiple channels to access their market, such as social media platforms like Instagram or

TikTok, other marketplaces like eBay and Etsy and brick-and-mortar shops.

The same can be said for hospitality operators. For those not already using multiple platforms, now might be a good time to diversify and add additional platforms to ensure continued visibility.

However, this can quickly become overwhelming, leaving workers with half a dozen screens and tablets to monitor, so it’s crucial that restaurants reduce operational stress where possible. One way is by consolidating all platforms into one single POS system. Doing so means all orders come into one POS and then going straight to a single screen in the kitchen space.

In addition to orders, a consolidated system also simplifies accounting once service is over. Rather than having to check a range of systems and accounts for monthly balances, all accounting information is in once place.

OWNING THE CUSTOMER

In the retail example, using Amazon might prevent a seller from owning their customer relationships. Instead of building and maintaining strong, long-term connections with their customers, a marketplace platform focusses on transactions alone.

For a restaurant operator, ownership of customer relationships means freedom. An independent with strong ownership of customer relationships could simply abandon a platform that began charging an excessive commission, without experiencing significant impact to turnover.

It’s possible to gradually own more customer relationships while still using third party platforms. For example, putting promotional stickers on packaging, offering loyalty incentives or app optimised for search engines can all help drive customers back to direct ordering rather than ordering via a platform. Today, software exists to manage the whole process and make it easier.

For example, if a customer calls the restaurant, a caller ID system displays their name and relevant details like allergies or their previous order, allowing staff to greet them personally and offer their favourite meal. By building their own digital channels, rather than sending customers away to a third-party, hospitality operators would own more of their customer relationships over time and build a loyal customer base. They could then trial going platform-free for one day per week at first, seeing how profits change and increasing that over time until they no longer rely on large platforms. With the savings from avoiding commissions, vendors could offer customers more deals, too.

In my experience of hospitality, many customers have a habit of repeat orders from a small number of their favourite restaurants; you might even do the same yourself. If restaurants use management hardware and software tools to make this easier and more attractive, coupled with third-party delivery solutions, I can see many more customers adopting direct ordering in the future.

Independent restaurant operators can often feel isolated, perhaps unsure of who to trust in an industry where they're sometimes taken advantage of. Disruption to marketplaces they rely on can make this feel worse, but there are alternative platforms and providers out there that are genuinely invested in helping small businesses thrive. With the right support, it is possible to build a more sustainable, fairer model for food delivery that puts local restaurants first.

Pringles Launches Limited-Edition Movember Tubes

To Spark Men’s Mental Wellbeing Conversations

Pringles and Movember are teaming for the fifth year running this autumn to turn pubs into safe spaces for meaningful conversations about men’s mental wellbeing, and make important mental wellbeing resources more accessible where some men often socialise.

Pringles’ ethos centres around sharing and coming together and with Movember’s work to drive more open discussions around mental health, the brand and charity have successfully partnered together since 2020 over the shared goal of getting people talking.

As part of the campaign, Pringles is offering free, ready-to-use POS kits designed to spark vital conversations throughout November. From eye-catching posters and table talkers to your own staff kitted out in conversation-sparking T-shirts, the kits make it simple for you to bring Movember into your venue and encourage guests to open up.

Despite growing awareness, men are still far less likely to seek support for mental wellbeing challenges, making up just 36% of referrals to NHS Talking Therapies.

Suicide remains the leading cause of death among men under 50 in the UK, with men in England and Wales three times more likely to die by suicide than women. With many men feeling pressure to appear ‘fine’, even when they’re not, the ability to check in and truly listen has never been more critical.

On each limited-edition tube, Mr. P’s iconic moustache is replaced with a QR code linking directly to The Movember Conversations tool, where people can access practical advice and conversation prompts to help their friends and colleagues open up about how they’re really feeling.

To support the initiative, Pringles is offering free PoS kits to pub operators, including coasters, t-shirts, bathroom mirror stickers and posters. And for every kit ordered, Pringles will donate £2.50 to Movember, up to a maximum donation of £1,250, to support the charity’s crucial wellbeing initiatives.

Evie Pickering, Assistant Activation Brand Manager at Kellanova, comments: “Our partnership with Movember and the incredible support from the on-trade is so important in driving conversations around mental wellbeing.

By launching our limited-edition single Movember tubes and providing in-venue PoS, we can put practical tools right into people’s hands, quite literally. With a simple scan, people can access guidance that could help them support a mate when it matters most. Because sometimes, it only takes one small moment to make a big difference.”

To join the movement at Movember and pop open important conversations via The Movember Conversations tool visit here: Tackle Difficult Conversations | Movember Conversations

Fewer Visits, Longer Stays: Hospitality Holds Firm as Inflation Pressures Bite

The Oxford Partnership’s latest Market Watch report, produced in collaboration with Vianet, shows that while the UK’s hospitality sector has settled into a steadier rhythm after the summer surge, inflation continues to squeeze real-term growth.

In September, the number of open outlets edged down to 99,691 (-0.3% vs August), yet those that remained open saw occupancy rise +1.3% and average dwell times reach 142 minutes. Consumers are visiting less often but staying longer and spending more, though spend per head increases (+0.9% on drink and +1.6% on food) continue to lag behind the Bank of England’s inflation forecast of 4.0% for the same period. Category performance reflected a selective consumer mindset. World Lager remained the best-performing lager category (+3.3% over the last four weeks), followed by a steady showing from Premium Lager (+0.5%). Stout was September’s standout performer, surging +8.8% month-on-month, reinforcing the appeal of trusted, heritage-led brands.

Across the regions, the pattern is clear: fewer venues, longer visits, and higher spend per head. London, the East Midlands and the East of England all reported dwell time increases of more than 10%, signalling that con-

sumers are valuing hospitality occasions more, even as the overall estate contracts.

Alison Jordan, CEO of The Oxford Partnership, commented: “What we’re seeing now is a more measured, experience-led recovery. Consumers are going out less frequently, but when they do, they’re making it count, staying longer, trading up, and choosing quality over quantity.

Operators have shown incredible tenacity, maintaining opening hours and service standards despite intense cost pressures. The coming Budget is a critical moment; stability on business rates and taxation could be the difference between steady progress and another wave of closures.”

Despite the tightening outlet base, operators continue to protect trading availability, with the average hospitality venue open 64.6 hours per week, unchanged year on year.

As the industry heads toward the crucial Christmas trading period, The Oxford Partnership notes that true recovery depends on real-term growth catching up with inflation, underpinned by government measures that support reinvestment and job retention.

Alfred Hitchcock’s Favourite Pub The Plough Starts 6-Month £1m Refurbishment

Multiple operators, The Haslam Family, have taken on a Star Pubs’ lease for The Plough in Elstree, Hertfordshire, Alfred Hitchcock’s favourite pub. It is their third site with Star Pubs and brings their estate to eight.

The family started a £1m six-month refurbishment of The Plough this week with financial backing from Star Pubs. Elstree’s only pub, The Plough had been closed for nine years.

Previously it operated as an Italian restaurant called Kiss Kiss, and before that as a Chinese restaurant called East. The refurbishment will see it revert to a pub and reinstate its original name. 30 new jobs will be created when The Plough reopens in the spring of 2026.

The project will enlarge The Plough’s interior by 25% creating a bar area with casual seating; a former stable with seating for 25, which will be available for private dining; and a restaurant seating 35 overlooking the garden.

The exterior is being completely overhauled with seating for 400. A large outdoor deck is being built with four six-seater pods. There will also be an outside bar and loos, a large fenced-off children’s play area, cinema and additional carpark with two electric car chargers.

Food will be served from breakfast, through lunch to dinner, and drinks will include a full range of beers,

wines, spirits, soft drinks, teas and speciality coffees.

Steve Haslam says: “We’re looking forward to giving the Elstree community a pub once again. However, if it wasn’t for Heineken / Star Pubs’ support we wouldn’t be doing this project. They have made it possible for us to revive The Plough. It’s almost impossible to do something like this solo in today’s market.

“This is our first foray towards London. We still have ambitions to grow our estate further but our plans will be dependent on how the Government treats hospitality and that means being serious about the tax burden, lowering VAT like they have in Ireland, and replacing outdated business rates. We would like to look at further pubs, creating more jobs and supporting local communities but until the Government makes moves to support the industry, we’re unlikely to expand further.”

Nick Paul, Star Pubs Investment Manager says: “The Plough is in a fantastic location, near open parks, the train station, the local business park and Borehamwood town centre and so will be a welcome addition. The Haslam family lease a number of pubs from us in East Anglia and extensive experience of turning around pubs and creating wonderful environments for people to socialise in. I have no doubt they will do so again with The Plough and that it will be transformational for The Elstree community.”

69% Of Brits Say Hospitality Plays An Important Role In Their Communities

A new report from hospitality technology provider Zonal, in partnership with CGA by NIQ and UKHospitality, reveals the deep emotional, social and economic value of hospitality venues across the UK – and the urgent need to protect them.

The report, GO Technology: The social value of hospitality, based on a survey of 5,000 nationally representative British adults, shows that 69% of British consumers say hospitality plays an important role in their communities, and 74% agree the industry needs and deserves greater support from Government.

The survey of 5,000 British adults shows the importance that hospitality venues have in our everyday lives and bringing people together, with 67% of respondents agreeing that eating and drinking out is as important to their social lives as it was a year ago.

When asking consumers about a local business that holds significance for them, 66% choose a hospitality venue. More than a fifth (22%) name a pub and 15% cite a restaurant. Cafes & coffee shops (12%) and bars (7%) are also deemed important.

WHAT MAKES OUR FAVOURITE VENUES SO SPECIAL COMES DOWN TO A SELECTION OF KEY FACTORS WHICH SHAPE THE CONNECTIONS AND MEMORIES WE MAKE, SUCH AS:

• Staff remember me (32%)

• It’s independent (32%)

• Visiting is a tradition with family and friends (27%)

• It’s inclusive to everyone (26%)

• It has a great atmosphere / music I like (25%)

• I have special memories from visits (24%)

Nearly three quarters (72%) of consumers agree the hospitality sector is a good local employer.

The industry is particularly important to younger adults, whether starting a long-term career or earning money in the short-term.

From city centres to rural villages, hospitality is the beating heart of Britain’s social life. Yet closures are rising, especially in rural areas where alternatives are few and far between. Just 21% of rural residents say their high street has improved in the past year – compared to 62% in urban areas.

Tim Chapman, Chief Commercial Officer, Zonal, comments: “The hospitality industry is well aware of the important role we play on our high streets, of the great community work we do, and that we are a fantastic employer and creator of jobs in every corner of the country. However, to see that reflected in consumer sentiment in this research is really encouraging and the sector should take heart from it.

“The report clearly demonstrates that what our pubs, bars, restaurants, cafes and hotels offer to people is so much more than just a plate of food and something to drink. That the majority of people are still prioritising going out, even as the cost of living crisis continues to bite, clearly demonstrates the true value of the hospitality sector.”

Karl Chessell, Business Unit Director – Hospitality Operators and Food, EMEA, CGA by NIQ, says:“Our research makes it very clear that pubs, bars and restaurants have a very special role in people’s lives. The sector has a hugely important part to play in social cohesion, but that role is being compromised by the soaring costs of doing business.

Consumers remain very enthusiastic about eating and drinking out, and their desire for their local venues to be protected adds extra weight to the industry’s urgent calls for targeted support.”

Allen Simpson, Chief Executive, UKHospitality, adds: “This research confirms what we hear every day from our members: hospitality is more than just a business – it’s a vital part of our communities, our social lives, and our high streets.

The public is clear: hospitality deserves greater backing, and with the right action from Government, we can unlock its full potential to regenerate high streets and strengthen communities nationwide.”

Hydes Celebrates Community Talent As Hadfield Singer Scoops Pub Factor 2025 Champion Title

Salford-based brewer and pub retailer Hydes has crowned the 2025 winner of its much-loved annual ‘Pub Factor’ singing competition.

This year’s winner was Kieran, representing The Chieftain in Hadfield, who impressed judges and the packed crowd with an energetic and crowd-pleasing rendition of ‘I Believe in a Thing Called Love’ by The Darkness. Kieran took home the £1,000 top prize, along with the coveted Pub Factor champion title.

The grand final, held once again at The Cross Keys in Cheadle, saw eight finalists from across Hydes’ managed and tenanted pubs compete for the top spot. Each contestant had already triumphed in their local pub heats, winning £100 and a place in the final following a series of lively events held throughout September.

The other two finalists shortlisted by the judging panel were Rebecca Hart, representing The Nursery Inn in Stockport, who performed ‘Never Enough’ from The Greatest Showman, and Jess McGlinchey, representing The Commercial in Burnley, with a powerful rendition of ‘Since You’ve Been Gone’ by Kelly Clarkson.

This year’s judging panel included head of marketing Marianne Rose, Neil Lawrence, head of operations,

and Simon Mollitt, finance director, who all agreed that Kieran’s performance stood out for its energy, confidence, and connection with the audience.

Now in its fourth year, the Pub Factor competition has become one of the highlights of the Hydes events calendar, attracting strong participation from customers across its estate. Originally launched to bring local communities together, the event continues to showcase the talent and spirit found in Hydes pubs throughout the North West and North Wales.

Neil Lawrence, who also acted as compère for the evening, said: “Every year the standard gets higher, and this year was no exception. The atmosphere was incredible, and it’s brilliant to see so many people supporting their local pubs and cheering on the finalists. Kieran’s performance was full of personality and energy, a truly deserving winner.”

Adam Mayers, managing director of Hydes Brewery, added: “Pub Factor continues to capture what makes Hydes pubs special – community, fun, and a real sense of togetherness. It’s become a staple event in our calendar, and it’s great to see both new and familiar faces taking part each year. Congratulations to Kieran and all our finalists for putting on such a fantastic show.”

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 hid-

clothes; a convenient locker valet service helps distribute and store

forms, and they tackle minor repairs early to extend the service life of

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.

Hospitality Sector Comes Under Further Pressure As Wages Rise To Record High

Today’s ONS labour market figures show average weekly earnings in the accommodation and food services industry reached a record high of £357.05 in August 2025, up from £346.52 the previous month, and up 6.4% year-on-year.

Payrolled employees in the sector also rose from 2,085,155 in August 2025 to 2,111,295 in September 2025, while food and accommodation vacancies fell slightly from 78,000 to 74,000 in the same period.

Saxon Moseley, partner and head of leisure and hospitality at RSM UK, comments: “The steep rise in hospitality wages to a record high will come as a big concern to the sector, particularly following a prolonged period of subdued sales. This puts more pressure on margins, with every £1 increase in wages also leading to additional employers’ NIC, resulting in a double whammy on operators’ costs.

“Payrolled employees in the hospitality industry rose for the first time since April 2025 and is only the second increase since March 2024. With vacancies coming down again after a surprise rise the previous month, this suggests operators have hit the bottom in terms of cutting staff numbers and are cautiously hiring again. Businesses are also likely to apply the brakes on recruitment as they wait to see what announcements come out of the Autumn Budget.

“After bearing the brunt of this year’s tax rises, the sector is calling out to the government for bold, meaningful support measures in the budget. Operators will also be hoping the budget gives consumers a spring in their step, so they feel confident enough to part ways with their money, particularly in the lead up to the important Christmas season.”

Bidfood Renews Partnership With The Natasha Allergy Research

Foodservice provider Bidfood, a founding partner of The Natasha Allergy Research Foundation, the UK’s food allergy charity, has reaffirmed its commitment to food allergy awareness by renewing a four-year strategic partnership with the charity.

This continued collaboration supports The Natasha Allergy Research Foundation’s mission to #MakeAllergyHistory and reflects Bidfood’s dedication to creating safer, more inclusive food experiences across the hospitality and foodservice industry.

Andrew Selley, CEO of Bidcorp UK, said: “We are proud to continue our partnership with The Natasha Allergy Research Foundation, whose work is making a real difference to the millions of people affected by food allergies across the UK.

“At Bidfood, we believe everyone should feel safe and confident when it comes to food, and by supporting the Foundation’s pioneering research and education, we hope to play our part in creating a future where food allergies no longer hold people back from living their lives to the fullest.”

The Natasha Allergy Research Foundation was founded in 2019 by Tanya and Nadim Ednan-Laperouse

OBEs after their daughter Natasha died aged 15 from a severe allergic reaction to sesame.

Through campaigning, education and research, the charity’s mission is to #MakeAllergyHistory, in particular food allergy, and improve the lives of the millions of people in the UK with food allergies. The couple have both been awarded OBEs for their work around food allergy.

Natasha’s Foundation is one of the only allergy charities dedicated to medical research. It wants to understand what is causing the dramatic rise in allergic disease – and develop ways to prevent, treat and ultimately eradicate it, creating a world that is safe for everyone.

Tanya Ednan-Laperouse OBE says: “The dramatic increase in allergic diseases over the past three decades highlights just how urgent it is to understand the root causes of the global allergy crisis. Today, food allergies affect millions – including 1 in 13 school children – making this work more vital than ever. We’re incredibly grateful that Bidfood is continuing its support of our mission to #MakeAllergyHistory. Their partnership is helping us raise awareness and drive forward pioneering scientific research that will change lives.”

Sommet Education Partners with the World Economic Forum to Strengthen Global Advocacy for the Future of the Hospitality Sector

Sommet Education has announced a strategic alliance with the World Economic Forum (WEF) designed to elevate global awareness, dialogue and knowledge exchange around one of the most pressing issues for the hospitality, travel, and tourism sector: the future of its workforce.

Hospitality and tourism contribute over 10% of global GDP and are projected to employ more than 460 million people by 2035. At the same time, the industry faces acute workforce challenges, with nearly half of its core skills expected to change by 2028 and significant shortages already forecast in leadership and management roles. Addressing these issues requires not only investment in education and training but also global dialogue among public and private stakeholders to create coordinated solutions and implement joint innovative approaches.

Through this partnership, Sommet Education, with the World Economic Forum, will focus on:

Global Dialogue: Convening stakeholders from government, business, academia, and civil society to share expertise and shape a common agenda for the future of hospitality.

Research and Data Exchange: Producing joint reports and benchmarking studies on workforce trends, education models, and sustainability practices to provide actionable insights for policymakers and industry leaders.

Innovative Career Promotion: Developing new approaches to position hospitality as a career of choice, with emphasis on career development pathways, lifelong learning, and the sector’s role in sustainability and cultural exchange.

Policy and Advocacy: Elevating hospitality and tourism within national and global skills agendas, ensuring governments recognise the sector as a strategic contributor to economic growth and social mobility.

Andreas Hardeman, Head of Aviation, Travel & Tourism Industries at the

World Economic Forum, commented: “The Forum’s work on Travel and Tourism reflects a commitment to addressing the workforce challenges shaping the sector’s future. By working with leading partners such as Sommet Education, we aim to foster dialogue, build stronger public-private cooperation, and develop solutions that will ensure the industry remains resilient, inclusive, and a driver of global prosperity.”

Sommet Education, operating 22 campuses worldwide under renowned institutions including Glion Institute of Higher Education, Les Roches, École Ducasse, Indian School of Hospitality and Invictus Education in South Africa, brings decades of expertise in education and talent development. Sommet Education is also committed to access initiatives through its non-profit entity, the Sommet Education Foundation. By offering scholarships, mentorship, and career opportunities, the Foundation creates pathways to hospitality careers for underrepresented talent to help ensure the industry is inclusive, accessible, and reflective of the societies it serves.

Benoît-Etienne Domenget, Chief Executive Officer of Sommet Education, stated: “Education is the most powerful catalyst for change. By combining our knowledge base with the World Economic Forum’s convening platform, we can expand access, foster innovation, and make hospitality careers attractive, inclusive, and future-ready.”

Anouck Weiss, Sommet Education’s Chief Communication Officer whose idea sparked the partnership and who became its driving force, said: “Dialogue between key stakeholders is the first step to reshaping perceptions of a sector that offers global careers, human connections, and cultural discovery while driving social impact. We’re proud to support the World Economic Forum’s Travel and Tourism initiative.”

Daniela Cassini, Sommet Education’s Global Head of Business Solutions, Training and Talent Development, shared: “Human-centric talent principles are key to driving sustainable growth across diverse destinations, especially when empowered by emerging technologies and supported by visionary and collaborative ecosystems.”

Florent Varanne, Head of Development Business Solutions and part of the taskforce, added: "Contributing to the World Economic Forum’s vision, Sommet Education Business Solutions will address challenges at both corporate and national levels, driving impact for countries and destinations worldwide."

The partnership will present its first joint outputs in the coming year, including research publications and contributions to high-level international policy discussions.

The World Economic Forum is the International Organisation for Public-Private Cooperation. Established in 1971 as a not-for-profit foundation, it works with political, business, academic and other leaders of society to advance dialogue and cooperation to improve the state of the world.

Proper Pubs And Carling Join Forces To

Donate Over £15,000 To Local Foodbanks

Pub operator Proper Pubs has raised over £15,000 for local foodbanks across the UK in partnership with Carling.

As part of Proper Pubs’ wider ‘Heroes of Hunger’ campaign, Carling pledged to donate 5p of every pint sold across the Proper Pubs estate throughout August 2025 to community foodbanks up and down the country.

Proper Pubs, which has over 220 pubs across England, Scotland and Wales, launched ‘Heroes of Hunger’ in September 2024 with its ‘FoodFest’ activation to coincide with National Foodbank Day on 6th September. Pubs across its estate were encouraged to host fundraising events, such as a family fun days, to collect as much food as possible. As a result of the fantastic efforts from operators across the country, Proper Pubs successfully donated enough food to feed 1,300 people for a week.

Nathan Wall, Managing Director at Proper Pubs, commented: “Supporting vital community causes is absolutely central to everything we do here at Proper Pubs

and I’m delighted that we have been able to partner with Carling to donate more than £15,000 to foodbanks across the UK. This achievement stands testament to the hard work and dedication of our fantastic operators and acts as an important reminder that pubs are the cornerstone of communities, acting as vital lifelines that contribute to all aspects of local life.

I’d like to extend my thanks to our brilliant operators and generous customers for their continued commitment and support – without them, none of this would have been possible.”

Rachel Bailey, Carling Marking Controller at Molson Coors Beverage Company, added: “We’re proud to stand alongside Proper Pubs in supporting foodbanks that provide a critical support to people in need. Carling has always been about bringing people together, and this partnership shows how pubs can play a vital role in uniting communities to make a real difference. Together, we’ve been able to turn the popularity of a pint into a positive force for good.”

AEL Outdoor Solutions: Outdoor Spaces

From busy pub gardens to stylish dining terraces, the right outdoor space isn’t just extra seating—it’s extra revenue. For over two decades, AEL Outdoor Solutions has partnered with independent operators, multi-site groups, and national pub companies to turn outdoor areas into high-performing trading spaces.

We design, manufacture, and supply a wide range of outdoor furniture, structures, and equipment—combining style, durability, and practicality so you can maximise covers, extend trading seasons, and create spaces that encourage customers to stay longer and spend more.

MADE IN READING – SOURCED

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Many of our products are crafted at our own Reading facility, giving you control over customisation, lead times, and quality. We also work with trusted manufacturing partners to expand our range and deliver the best value. From booth seating and benches to planters, shelters, and dining sets,

every item is selected or made to meet the demands of busy pub and hospitality environments.

“We work with your budget and brand, producing 2D designs and visuals so you can see exactly how your outdoor space will look before committing,” says Laura Gardiner, Head of Marketing. “Whether you run one site or a national estate, our tailored seating, tables, and structures are built for your customers and your trading needs.”

Everything You Need for a Profitable Outdoor Area

Our range spans everything from contemporary seating and dining furniture to shade structures, shelters, and outdoor solutions, complemented by heating, lighting, and safety features. We also offer play equipment that encourages imaginative, active fun while meeting the highest safety standards, ensuring each space is both functional and inspiring. We also offer bespoke solutions to match your brand and venue style—whether for a single garden or a full estate rollout.

BUILT FOR PEOPLE, BUILT TO LAST

We prioritise responsibly sourced materials and design for longevity— reducing replacement costs and supporting your sustainability goals. All products are chosen or built to meet strict hospitality standards for safety, comfort, and performance.

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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.

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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.

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AEL Outdoor Solutions – Your partner for profitable, allweather trading spaces.

Hoteliers Hope Budget Won’t Ruin A Promising End To 2025

Bristol hoteliers are hoping the Autumn budget won’t put a dampener on what is shaping up to be a promising end to 2025.

Chancellor Rachel Reeves will stand at the Dispatch Box on 26 November when the hospitality sector will again be hoping for an early Christmas present to boost their businesses.

Trade body UKHospitality is once again calling for lower business rates, a reduction on VAT for hospitality businesses and changes to National Insurance Contributions for employers.

Adam Flint, Chair of Bristol Hoteliers Association (BHA), said: “The final quarter of 2025 for the hotels and city is very buoyant compared to other quarters this year, which is very encouraging.

“We have enjoyed a wonderful end-of-summer boost, thanks to Bristol hosting two quarter finals and both semi-finals of the Women’s Rugby World Cup, and only this week, it was announced that work is finally set to begin on the long-awaited YTL Arena in Filton, so there is plenty of cause for optimism.

“We are hoping that this will not be undone by any measures Rachel Reeves announces in next month’s budget, because while the fourth quarter of this year does look very promising, many hospitality businesses are still struggling at present in the face of many challenges.

“Food and beverage costs are still rising – particularly over the past few months – as are energy bills, and many businesses are still coming to terms with the changes that came into force in April this year around National Insurance Contributions and living wage increases.”

He said the continuing cost-of-living crisis is having an impact on consumers, too, as household budgets continue to be stretched, which means ‘leisure travel’ is often one of the first things to be cut when belts are being tightened.

“With all that in mind, we are keeping everything crossed that the Chancellor will be kind to us this autumn and recognise the huge contribution we make to the nation’s economy.”

Gold Recognition As Edinburgh Hotel Slashes Waste And Boosts Savings In Sustainability Drive

A MAJOR hospitality player in the heart of Edinburgh has clinched a coveted gold-standard award for its efforts to combat food waste, achieving an impressive suite of environmental and economic gains.

The Sheraton Grand Hotel & Spa in Edinburgh has become one of the first in Scotland to be awarded Gold Certification from The PLEDGE on Food Waste, a globally recognised accreditation that assesses restaurants and hotels against rigorous food waste reduction criteria.

The internationally respected hotel committed to The PLEDGE for the first time in 2023, as part of its ongoing sustainability journey, helping to drive measurable improvements across its operations.

After adopting the framework over the last 12 months, the hotel recorded a 13% reduction in food waste per cover. The scheme also saw the business rescue more than 9,200 kilograms of surplus food, while cutting 23,077 kilograms of CO₂ emissions, the equivalent of taking five petrol cars off the road for a year.

Financially, the achievement has delivered a notable boost to the bottom line, with the business saving more than £13,800 on food costs over the last year, alongside reducing overall food expenditure by 1%.

Martijn Zengerink, General Manager at Sheraton Grand Hotel & Spa, said: “This is more than an award,

it’s a validation of our entire team’s commitment to responsible hospitality. The PLEDGE has enabled us to drive tangible results and demonstrate that luxury doesn’t need to come at the planet’s expense.

“We’re incredibly proud to have achieved Gold status. It is a clear sign that sustainability can go hand in hand with excellence in service, dining and guest experience.”

The PLEDGE on Food Waste is built around seven key pillars including staff training, food waste monitoring, process documentation, handling practices, guest engagement and post-consumer strategies. The rigorous third-party audit ensures each certified business upholds industry-leading best practices.

Sheraton Grand’s achievement complements its long-standing commitment to responsible hospitality. The hotel has consistently championed sustainable practices, and its culinary team puts a strong focus on locally sourced produce and seasonal menu design.

Martijn added: “Our guests expect more than just a five-star stay, they want assurance that we’re operating in a way that respects people, produce and the planet. The PLEDGE gave us a framework to elevate what we were already doing and go even further.”

The Gold Certification is the highest tier awarded by The PLEDGE and places Sheraton Grand alongside a select group of global hotels demonstrating genuine leadership in the fight against food waste.

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 high-performance 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 ondemand 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 eco-conscious 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

It Takes A Village: Community Spirit Thrives as Research Shows 10 Million Brits are Supporting Loved Ones with Cancer

New research shows that the average person living with cancer in the UK depends on a ‘village’ of at least 34 people throughout their journey, from doctors and nurses and many other health professionals to family, friends, and local networks, highlighting how emotional support comes from both experts and everyday heroes.

With an estimated 10 million people in the UK (15%) currently supporting someone they know who has cancer, the research commissioned by Greene King shows that community connections are vital in providing comfort. One in two (52%) of those supporting someone with cancer say their local community has also helped provide support, from neighbours and members of faith or community groups to shop workers, taxi drivers and staff from the local pub.

In addition, over half (53%) of those supporting someone with cancer socialise locally, turning to local friends or family and local parks and pubs, when they find it challenging to provide this support. Among Brits overall, around two in five (39%) describe their neighbourhoods as having a strong sense of community, and 42% say their local area often hosts charity events, from fundraisers to coffee mornings.

Partnering with Macmillan Cancer Support since 2012, Greene King has raised £24 million to date, as the pub continues to serve as a vital community anchor, providing a place of connection. Of those surveyed, 30% said their local pub is a hub for socialising and supporting each other, a figure that increases to nearly half (45%) of 18–34-year-olds.

When it comes to personal connections, people living with cancer place the highest value on emotional support. Among those who received this type of support from people in their personal lives, half (50%) said it made the single biggest positive difference, compared with 17% for practical help at home and 15% for assistance with errands. Those who support someone with cancer also feel most able to provide this kind of help, with two thirds (66%) saying they find it easy to offer emotional support.

As the colder, darker months approach, the need for support is set to rise. The research shows that festivities and religious holidays (24%) and the dark, cold winter months (23%) are the most challenging times for those supporting someone living with cancer, highlighting the greater need for emotional and practical help as winter arrives. This comes on top of the research showing that one in 10 people with cancer in the UK (10%) have had no support from anyone in their personal lives.

Throughout October, and as part of its We Love Macmillan Nurses campaign, Greene King’s pubs across the country will be working with Macmillan hosting and participating in fundraising activities to help fund the Macmillan professionals and nurses who provide vital emotional, medical and practical support to people living with cancer in the UK.

Kat Harper, Sustainability Director, at Greene King said: “For people living with cancer and their family, friends, and communities, we believe community hubs like local pubs truly matter. Our research shows that nearly a third (30%) of people say their local pub is a hub for socialising and support. Pubs are familiar, welcoming places that help reduce the stigma of asking for support, giving people a safe environment to open up about their journey. We’re proud to provide these spaces in our pubs and this October as part of our 'we Love Macmillan nurses' campaign we will continue fundraising to help Macmillan to provide vital support to those living with cancer and their loved ones.”

Richard Simcock, Chief Medical Officer at Macmillan Cancer Support said: “We know that every person’s experience with cancer is unique, often shaped by those who support them to navigate a diagnosis, treatment, or to find a ‘new normal’ after cancer. Whatever your ‘village’ looks like, Macmillan is doing whatever it takes to get more people with cancer across the UK the best possible support, with our free helpline, website and Online Community. We’re urging anyone who needs information, support, or just a listening ear, to get in touch – we want to hear from you.

“But we’re only able to keep providing this vital support because of the unwavering support of our partners like Greene King. We’ve achieved incredible things together over our thirteen-year partnership, including raising a phenomenal £24million for game-changing cancer support. I look forward to seeing what we achieve together in the years to come.”

The average support ‘village’ for someone with cancer includes at least 30 different patient-facing healthcare professionals and staff involved in their diagnosis, treatment and care, many of whom will be Macmillan professionals or who will be linked with the charity in some way. Macmillan is urging anyone with cancer, whatever their support network looks like, to get in touch via the charity’s free, confidential Support Line 7 days a week on 0808 808 00 00.

To learn more about how Greene King’s partnership with Macmillan Cancer Support, please visit https://www.greeneking.co.uk/our-company/greene-king-for-good/macmillan.

Tugo Food Becomes Employee-Owned in Major Step for Foodservice Sector

Food and product development specialists Tugo Food has transitioned to an Employee Ownership Trust (EOT), giving the team both a financial stake and a say in how the business operates. The move not only secures the company’s long-term future, it’s great news for the industry. Tugo’s team are now stakeholders in the business, making them even more invested in strong relationships and developing exciting innovation for clients in hospitality, leisure and education sectors.

CEO Lee Personius described the shift as a milestone for the trade and for the business. “This is good news for the industry as the transition to EOT strengthens our independence, protects our culture and lays the foundation for sustainable growth,” he said. “Our team has always been central to Tugo’s success, and this move ensures they share in the value they help create.”

According to HR director Lynn Ford, the transition to EOT will foster a culture of collaboration, continuous improvement, and shared purpose.

“Employee ownership will increase engagement, which leads to higher productivity, lower staff turnover

Sir Woofchester’s - Canine Hospitality

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

For your BAR OR

RESTAURANT

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

For your BEDROOMS

& ACCOMMODATION

Choose between:

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

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

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

YOUR COMPLETE SOLUTION

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

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

We look forward to working with you.

David & the Sir Woofchester’s team

and greater collaboration and innovation – great for both the industry and the business,” Ford said.

From menu innovation and dish development to marketing, training and logistics, Tugo’s team of stakeholders will continue to help operators deliver creative, scalable solutions aligned with market trends. Tugo, which was founded 16 years ago, is already recognised for its workplace culture, holding IIP Gold accreditation, being named one of the Sunday Times Best Places to Work, and achieving B Corp certification. The EOT strengthens its position as a values-driven company and partner.

Personius added that he hopes the move will encourage other businesses in the sector to explore alternative ownership models.

“We always strive to champion change and do things differently at Tugo and my vision is that this move inspires more businesses in foodservice to consider this model to benefit those at the very heart of their businesses.”

The transition was supported by legal, financial and strategic advisors to ensure a smooth and transparent process.

DOGFRIENDLY BENEFITS

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

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

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

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

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

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

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

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

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

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

Coffee Shops and Delivery Apps Pose New Competition to UK Pubs, Says Greene King Chief

Britain’s traditional pub sector faces growing competition from coffee shops and food delivery platforms as consumer habits shift, according to the head of one of the country’s largest pub operators.

Speaking to the BBC “Big Boss Interview” podcast Nick Mackenzie, chief executive of Greene King, which operates approximately 2,700 venues nationwide, has acknowledged that establishments beyond the traditional hospitality sector are increasingly competing for consumers’ leisure time and spending.

The 57-year-old industry veteran identified coffee shops and food delivery applications as emerging challengers to the pub trade, noting they represent alternative options for social gatherings and casual dining that previously would have taken place in licensed premises.

With over 14,000 cafés and coffee shops now operating across Britain, compared to approximately 40,000 pubs, the landscape of social venues has evolved considerably.

However, Mr Mackenzie maintains that pubs retain unique advantages as community gathering spaces.

The changing demographics of alcohol consumption present particular challenges

for the sector.

Recent data suggests roughly one-third of people under 25 and approximately 20% of the overall British population abstain from alcohol entirely.

In response to these trends, Greene King has expanded its offerings to appeal to non-drinkers and health-conscious customers. The company now provides low and no-alcohol draught options, though these products currently represent a modest proportion of total sales.

Mr Mackenzie emphasised that pubs must adapt their proposition to remain relevant, noting that quality coffee and food options have become essential elements of the modern pub experience, alongside improved interiors and ambience.

“The sector is evolving to accommodate customers who visit solely for meals or non-alcoholic refreshments,” he explained, adding that creating comfortable, welcoming environments has become crucial to attracting diverse customer groups.

Despite acknowledging changing consumer preferences and increased competition, the Greene King chief expressed confidence in the enduring appeal of pubs as social hubs, arguing that their community-focused role remains difficult for other venue types to replicate.

CAMRA’s ‘Fab Four’ UK Pubs Revealed As The Pub Of The Year Competition Hots Up!

The competition to be named CAMRA’s cream of the crop in the prestigious National Pub of the Year 2025 competition is hotting up with just four pubs remaining after months of rigorous judging.The four fantastic finalists will now battle it out to claim the overall Pub of the Year title, the Campaign’s biggest award and one of the highest accolades a UK pub can win.

The final round of judging is now underway with the result set to be revealed at the start of 2026. Two former CAMRA Pub of the Year winners are in the running, along with this year’s Cider and Perry Pub of the Year.

Beating thousands of entries and showcasing their commitment to quality and their communities, they have been judged on their atmosphere, décor, welcome, service, inclusivity, overall impression and, most importantly, quality cask beer, real cider and perry.

THE FINAL FOUR PUBS FOR 2025 ARE:

Blackfriars Tavern, Great Yarmouth: Awarded CAMRA’s Cider and Perry Pub of the Year just weeks ago, this Victorian corner pub, next to the 13th century town walls, has made its mark as a must-visit destination. Described as a real gem, the pub focusses on East Anglian produced cask, plus real ciders and perries, with its bar regularly showcasing CAMRA award winning brews and even beers from the on-site brewery. Pelican Inn, Gloucester: Dating back to 1679, this Grade-II listed, family run traditional ale house is popular with cyclists, cathedral visitors and local Gloucester rugby fans. With up to ten cask beers, twelve ciders and six craft kegs on at all times, plus a collection of rarer beer styles in can, there is something for everyone to enjoy. The multi-award-winning pub has been featured in the Good Beer Guide for more than a decade.

Home to Tamworth Brewing Company and its tap, it features eight handpulls, with cask from near and far, along with a wide range of ciders, gins, wines and bottled beers. The ‘CAMRA corner’ at the bottom of the stairs is always popular, along with its display of a complete set of Good Beer Guides.

Volunteer Arms (Staggs), Musselburgh: A superb pub run by the same family since 1858 with a traditional bar and snug, wooden floors, wood panelling and mirrors from now closed local breweries.

The pub’s interior is of historic interest with an attractive Victorian era gantry topped with old spirit cask barrels. It has a range of regularly changing cask beers and has won many awards, including CAMRA’s National Pub of the Year in 1998 and reached the top four in 2018.

With the announcement of the finalists ahead of the UK Government’s Budget, it is a stark reminder of the challenges pubs are facing. CAMRA is calling for pubs to be given specific support as they continue to face their toughest year yet. High costs, heavy tax burdens and business rates are all putting pubs at risk of closure.

Andrea Briers, CAMRA’s Pub of the Year coordinator, said: “I am delighted to announce who has reached the top pubs for 2025. I

t is always a hard-fought and close competition with judges having an incredibly difficult job whittling them down to just four. They are shining examples of what makes our pubs so incredibly special, vital to our communities and providing a wonderful welcome to all.

“I am very excited to see the outcome of the final round of judging and crowning our winner.

Tamworth Tap, Tamworth: Twice winner of the National Pub of the Year in both 2022 and 2023, the Tudor building and historic courtyard beer terrace offers striking views of Tamworth’s Norman Castle.

Every year we see pubs facing new pressures and to continue to thrive in the face of rising costs and other issues is humbling to see. We are calling on the Chancellor to give pubs a fair deal in the Autumn Budget, so they can keep serving their communities for many years to come.”

Valiant Pub Group Reports Strong FY25 Growth

Pub operator Valiant Pub Group (“Valiant” or “the Grouphas) reported a strong year of operational and financial performance, driven by continued expansion and strategic investment. For the financial year ended 30 March 2025, the Group grew its estate to 80 pubs across the UK, increasing total revenue by 63% to £29.6 million (FY24: £18.2 million).

KEY HIGHLIGHTS:

• Significant expansion: 24 new pub acquisitions in FY25, with expansion in the North, Midlands and Wales and a growing foothold in the South. Increasingly, investments have a greater focus on food and rooms contributing to higher average weekly sales.

• Strong revenue growth: Group revenue increased by 63% year-on-year, with like-for-like sales across mature sites increasing 2.7%.

• Improved profitability: Pub EBITDA increased to £5.5 million (FY24: £2.8 million), underpinned by disciplined cost control and strategic pricing.

• Adjusted Group EBITDA (post Group overhead) turned positive at £0.8 million.

• Strengthened funding position: Secured a new £12 million facility from Metro Bank, with an additional £14

million facility drawn post year-end. Total committed bank funding now stands at £26 million, supporting continued acquisition and refurbishment momentum. In 2024, Valiant introduced a new group structure to streamline operations, secure debt financing, and support its long-term growth objectives. The business remains well-capitalised and is actively pursuing further acquisitions to extend its reach into more UK communities.

With solid financial backing from strategic partner Njord Partners and increasing support from Metro Bank, Valiant is well-positioned for its next phase of expansion. The Group’s acquisition pipeline remains strong, with new pub investments planned for the year ahead.

Mark McGinty, CEO, commented: “We are proud of the progress made this year — from expanding our footprint to improving profitability and securing new funding. Our flexible operating model, strong partnerships, and deep community focus have positioned us well for continued growth.”

Arvid Trolle, Co-Founder of Njord Partners, added: “We are pleased with Valiant’s strong results this year, which clearly demonstrate that our commitment to revitalising community pubs is delivering real success. Building on this momentum, I am confident that the entire Valiant team will continue to achieve great performance and make a meaningful difference in the communities we serve.”

On-Trade Spending Dips as Budget Uncertainty Weighs on Consumer Behaviour

Britain’s pubs, bars and nightclubs experienced a downturn in custom during September, with transaction data revealing a half-percentage point decline compared to the same period last year.

The contraction in on-trade spending formed part of a broader pattern of cautious consumer behaviour, as households reduced non-essential expenditure in anticipation of the government’s autumn fiscal statement scheduled for November.

According to payment card data analysis by Barclaycard, the wider hospitality sector managed only marginal growth of 0.4% year-on-year. Within this, food-led establishments including restaurants, coffee shops and bakeries recorded a modest 0.8% uplift, whilst delivery and takeaway services contracted by 0.6%.

The figures indicate that consumers are reconsidering even relatively modest indulgences, with traditional “affordable treats” coming under scrutiny as family budgets face pressure.

Broader economic indicators painted a similar picture, with overall consumer card transactions falling 0.7% year-on-year. Spending on essential goods and services showed a more pronounced decline of 2.6%, suggesting households are making difficult choices across all categories.

The analysis suggests widespread pre-emptive action by consumers, with approximately half of UK adults reportedly making adjustments to their household finances in recent weeks. Of these, around one-third are prioritising building financial reserves rather than maintaining previous spending patterns.

Spending on public transport saw its greatest decline since March 2021 in September, down -2.6 per cent, following widespread transport strikes. Over one in three (36 per cent) Londoners said strike action reduced their monthly outgoings, with the biggest savings made on office food or lunches (£29 less), eating out (£29

less) and non-food retail (£26 less). Overall, face-to-face spending decreased -1.6 per cent across the UK – its greatest fall since June 2024.

The travel category saw marginal annual growth of 0.8 per cent in September, below August’s 3.1 per cent. Within this, travel agents saw the strongest performance, up 4.2 per cent, however hotel spending (-2.2 per cent) dipped for the first time since July 2024 and airlines (-4.3 per cent) declined for the first time in over four years. Looking ahead, 38 per cent of those planning to cut non-essential spending say they will spend less on holidays abroad.

Takeaways, however, dipped -0.6 per cent in September, as 53 per cent of those looking to reduce discretionary outgoings intend to spend less ordering meals “on-demand”. Of those treating themselves even when on a budget, a quarter (24 per cent) are opting to buy ingredients to make home-made treats, which likely contributed to the 1.5 per cent growth in food and drink specialist stores.

Karen Johnson, Head of Retail at Barclays, said: “It is encouraging to see that UK consumers feel confident in their ability to manage their budgets, amid ongoing cost of living concerns. We’re continuing to see cautious spending, and shoppers are consistently seeking out areas they can cut back on. However, multiple retail categories have proven to be resilient in recent months, with furniture, clothing, and beauty all remaining in growth since February of this year.”

Julien Lafargue, Chief Market Strategist, Barclays Private Bank and Wealth Management, said: “Although spending habits keep evolving, the UK consumer remains resilient in the face of an uncertain macroeconomic backdrop. With wage growth continuing to outpace inflation, there is room for spending to accelerate again when visibility improves.”

Winners Announced For 2025 Be Inclusive Hospitality Spotlight Awards

Be Inclusive Hospitality (BIH) announced the winners for its 4th BIH Spotlight Awards during a memorable awards ceremony at Quaglino’s London last night (October 13).

Founded by Lorraine Copes in 2020, BIH is a not-for-profit organisation that delivers skills development programmes and DEI services, while partnering with others to advance Equity and Inclusion across the hospitality industry.

The evening celebrated winners across a wide variety of categories, including Nina Matsunaga (The Black Bull Inn) for Chef of the Year, Hot ‘N’ Juicy Shrimp for Brand of the Year and Gina Knight, Head of People at Flat Iron Steak, for Head Office Impact.

Additional awards presented were Drinks Professional of the Year, Writer of the Year, Rising Star, Bar/Pub of the Year, African Food, Caribbean Food, East & Southeast Asian Food, Middle Eastern Food, South Asian Food, plus People’s Choice Restaurant of the Year and People’s Choice Person of the Year, which were decided by the public after over 2,000 votes were cast.

This year, BIH also introduced two new award categories, Wine

Professional of the Year and Industry Icon.

As in previous years, the judging panel featured an extensive list of leading voices, including Chef and Author Shelina Permalloo, Founder & Executive Director of Peach 20/20 Peter Martin, Chief Executive of Umbrella Training Adele C. Oxberry, and BBQ Chef and Writer Melissa Thompson.

Founder & CEO of Be Inclusive Hospitality, Lorraine Copes, said, “These awards are the beating heart of our mission to celebrate and uplift hospitality talent across the UK. This year has shown just how powerful collaboration can be – from partners and sponsors to our wider community, all coming together to champion creativity, resilience, and innovation. We’re proud to shine a light on those making an impact today, while inspiring the next generation to shape an inclusive and thriving future for our industry.”

Sasha Shaker, UK and Ireland’s Senior Director at OpenTable, said, “We are delighted to be headline sponsor of this year’s awards. Every nominee and winner truly reflects the remarkable talent in UK hospitality. Our industry is built on welcoming everyone and these awards showcase how fostering inclusion empowers teams and enriches the diner experience.”

LIST OF FULL WINNERS FOR ALL 15 CATEGORIES ARE:

Individual Awards:

Chef of the Year – Nina Matsunaga – The Black Bull Inn, Sedbergh Rising Star – Eron Mibo – Tales and Tails UK

Writer of the Year – Angela Zaher – Food Writer

Wine Professional of the Year – Leona De Pasquale – Camellia and Vine

Beverage Innovator of the Year – Sherwin Acebuche – Tarsier Southeast Asian Spirit

Head Office Impact – Gina Knight – Flat Iron Steak

Industry Icon of the Year – Tevin Tobun – Founder of ROUTD and GV Group

Cuisine Awards:

African Food – Khadim Mane – Little Baobab

Caribbean Food – Nikki Whyte – Patois

East and Southeast Asian Food – Kaneda Pen – Mamapen

South Asian Food:

Kanthi Thamma – The Spice Circuit

Middle Eastern Food

Jad Youssef – Lebnani Restaurant

Business Awards:

Bar/Pub of the Year – Deano Moncrieffe – Hacha Bar

Brand of the Year – Hot ‘N’ Juicy Shrimp LDN

Survey Findings Confirm DEIB Priority For Hospitality Businesses

The Institute of Hospitality (IoH) has released the findings of its recent Diversity, Equity, Inclusion and Belonging (DEIB) Survey to coincide with Black History Month, a key date in the DEIB calendar.

Earlier this year, the IoH invited hospitality professionals to share their perspectives on DEIB. The results show encouraging progress across the hospitality sector, while also highlighting the need for more focus to turn commitment into sustained action.

KEY FINDINGS FROM THE IOH DEIB SURVEY INCLUDE:

• Widespread adoption: 84% of organisations reported having a DEIB strategy in place

• Resourcing gap: 56% do not have a dedicated DEIB Lead, highlighting the need for stronger structures to embed change

• Strategic importance: 51% strongly agree with 25% agreeing that DEIB should remain a top priority, with 5% disagreeing or strongly disagreeing

• Staff sentiment: 65% are very happy or happy with their organisation’s approach, although inconsistency in delivery remains a challenge

• Future focus: 53% of organisations plan to maintain current efforts, 18% plan to expand, and only 1% intend to reduce DEIB activity.

THE HOSPITALITY INDUSTRY AND DEIB

While the results confirm that DEIB is firmly on the agenda, it also highlights a gap between intention and implementation. Many businesses want to do more, but lack dedicated roles, resources, or clear frameworks to make DEIB part of everyday practice.

Outlining the results, IoH CEO, Robert Richardson FIH MI, said: “These findings reflect both the progress and the potential to embrace and action DEIB, within our profession. It is encouraging to see DEIB strategies becoming widely adopted across hospitality, and we remain committed to helping organisations and individuals turn good intentions into meaningful, measurable change, that strengthens our workplaces and our industry.”

and

Microplastics Research Findings Welcomed By Seafish

Scientific paper proves seafood has unmerited reputation for plastics consumption.

Seafish, the public body that supports the UK seafood industry, has welcomed the publication of new scientific research which concludes that levels of microplastics in seafood have been overstated.

For some time there has been a widespread assumption that seafood contains higher levels of microplastics compared to other foods.

However, a new paper, created following a study led by Professor Ted Henry from Heriot-Watt University’s School of Energy, Geoscience, Infrastructure and Society, and published recently in scientific journal Environmental Science & Technology Letters, provides evidence that challenges that belief and helps put the issue into perspective.

The paper, which analyses how levels of plastic in food is studied and reported, finds that more than 70 per cent of scientific and media coverage on microplastics in food has focused on seafood.

It also shows levels of seafood may contribute 1-10 microplastic particles per day – consistent with other foods including chicken. Ingestion from bottled water is estimated at 10-100 particles per day and exposure from indoor air accounts for 100-1000 particles per day.

Fiona Wright, Head of Regulatory Affairs at Seafish said: “Seafood is a healthy and nutritious choice for meal-

times and plays an important role in a balanced diet.

“As the public body that supports the UK seafood sector, Seafish welcomes rigorous, evidence-based research that strengthens consumer confidence in seafood and ensures accurate public understanding of the science.

“We will continue to work with scientists, regulators and industry to ensure that consumers have access to clear, reliable information about the safety and benefits of eating seafood.”

The research into microplastic levels in seafood started following a 2022 symposium organised by Seafish, National Fisheries Institute (US) and Development Corporation (Australia), with support from Heriot-Watt University.

The symposium brought together a team of global researchers to discuss microplastics in seafood and its effects on human health.

Professor Henry said: “Over attention on the contamination of seafoods by plastic particles in scientific media communications is unjustified and have led to biased perceptions of health risks and loss of the beneficial health effects of seafood consumption.

“Evidence indicates that levels of plastic particles in seafoods are consistent with those of other foods and beverages, and that human exposure to these particles is higher by indoor air and dust than by ingestion of foods and beverages.”

Booker’s Christmas 2025 Range Lands in Branches to Maximise Festive Trading

Booker’s full range of seasonal supplies is now available in branches across the country, offering caterers, chefs, restaurants and foodservice operators one of the widest selections of festive dishes, drinks, desserts, and tableware designed to balance quality, convenience and on-trend appeal.

Booker’s selection of starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver high-quality, seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add their own creative touch. Booker is also offering a limited edition selection of cheese options, a comprehensive portfolio of beers, wines, spirits, no and low alcohol drinks, as well as tableware, crackers and decorations.

Starter dishes include the freezer-to-plate Chef’s Premium Smoked Salmon Terrine, and easy to prepare Chef’s Premium Croxton Manor Cheddar Cheese Souffle, both time-saving, luxurious seasonal options. For the main event, trend-led poultry options include Chef’s Premium Duck Leg Confit with warming spices and a showstopping Spiced Orange Glaze, alongside crowd-pleasing classics such as a Stuffed Turkey Breast Joint for those seeking traditional favourites.

The Christmas offering also features premium beef options including the Chef’s Premium Beef Shin Bourguignon Pie and Chef’s Premium Beef Short Rib with Maple and Bourbon Glaze, all prepared using traditional butchery methods to guarantee the best from every joint. At the butchery counter in branch, operators can also access bespoke advice and custom cuts to suit their specific menu requirements.

Beyond poultry and beef, the range includes Pork and Fennel Stuffed Pork Belly with pre-scored rind for perfect crackling, Lamb En Croûte with rosemary, garlic and redcurrant stuffing encased in all-butter puff pastry, and seafood options such as Chef’s Premium Salmon en Croûte with Barber’s Cheddar Cheese Sauce.

Plant-based options include The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart, offering alterna-

tives that appeal to flexitarians and traditional diners alike. A full selection of festive sides offer quick, convenient solutions including Chef’s Menu Shredded Brussels with Leek and Bacon, and Chef’s Premium Mature Cheddar Gratin Dauphinois. Traditional trimmings are also available such as Blackgate Premium Pigs in Blankets and Chef’s Premium Gastro Style Rustic Yorkshire Puddings – all ready to cook from frozen.

Menus can finish with flair by tapping into the pistachio trend with Chef’s Premium Salted Pistachio Semifreddo, and Pistachio, White Chocolate and Raspberry Roulade. Or offer seasonal sweet treats such as Lichfields festive chocolate orange and ginger mini loaf cakes, Christmas slices, mince pies with star embellishments, and cherry and walnut cakes. Seasonal highlights include Chef’s Premium Mint and Dark Chocolate Torte, Classic Handwrapped Panettone and a showstopping Champagne Sorbet – a sparkling dairy-free sorbet infused with real Marc de Champagne.

Booker’s extensive cheese offering features flavoured varieties including NCC Oak Smoked and Chilli Cheddar, premium brie options such as Vallage Triple Cream and Cornish Brie with Wild Garlic and other

luxury artisan selections.

The drinks portfolio includes exclusive Paul Langier Champagne created in partnership with Maison Burtin, Prosecco, and fortified wines including Royds Mulled Wine. Additionally, there is a comprehensive spirits range to enable operators to create on-trend serves such as a Kraken Salted Caramel Daiquiri, while the Nozeco Alcohol-Free Spritz offers a vibrant no-alcohol option with its bright orange hue and fresh citrus notes.

Available under Booker’s newly created catering brand tiers – Chef’s Essentials, Chef’s Menu and Chef’s Premium – the range provides clear pricing options and a good, better, best structure to suit different operator needs and price points.

Mark Suddaby, Director of Trading for Fresh Foods, says: “Our Christmas 2025 range is designed to inspire caterers and chefs with festive dishes that are as convenient to prepare as they are memorable on the plate. From indulgent starters like our Goat’s Cheese Log with Honey to showstopping mains such as Lamb En Croûte, we provide operators with the tools to create exceptional seasonal menus, save time in the kitchen, and delight diners throughout the festive season.”

In October, Booker relaunched its frozen desserts offering with all lines available in branch now.

Booker’s Christmas stock is now live in branches for delivery, clickand-collect, and online orders. Until 30th October, customers can take advantage of Booker’s pre-order system online, with 85 exclusive festive starters, mains, desserts, cheeses, and accompaniments available to avoid last minute shortages.

Booker branches will operate normal hours in the run-up to Christmas, with depots closing at 4pm on Christmas Eve to allow for last minute-top ups. Branches will be closed on Christmas Day and open 9am to 2pm on Boxing Day. New Year’s Eve closing is 4pm, and depots are closed on New Year’s Day. Normal hours resume from Thursday 2nd January.

Access Booker’s Christmas 2025 guide here

Serving Up Skills Training in the Foodservice Sector

Having a well-trained workforce is vital to the success of companies in the fastpaced foodservice sector. Being engaged with a training programme can have a positive impact on staff development and retention. If your business is a single unit or a chain specialising in seafood, at Seafish, we can support your training needs.

Our online self-study Elementary Food Hygiene and Elementary Health & Safety programmes are currently funded for people working in the UK seafood industry. Serving staff and fish friers can study our online learning materials containing seafood examples, at a place, pace and time suitable to them. The multiple-choice exam is invigilated remotely and successful candidates receive a nationally recognised qualification.

We also offer a half-day Principles of Fish Quality Assessment training course which is delivered remotely, so learners don’t have to worry about travelling time and travel costs. It teaches fish friers and chefs how to assess part processed fish, usually fillets, using the Torry cooked scheme.

Apprenticeships combine practical on the job training with additional study. An apprentice is employed by a

business and is paid while they gain experience. They are available to both new recruits and existing staff.

Mark Drummond, owner of Towngate Fisheries in Bradford, explains: “Having an apprentice work in the business has helped to develop staff training systems. It gives us something to promote on our social media and helps show we are a professional business with high standards.”

Seafish also works in collaboration with the KFE School of Frying Excellence in Market Deeping and the National Federation of Fish Friers in Leeds. Both offer training courses to meet the needs of a fish frier. Topics including preparation and cooking techniques are covered along with the importance of good frying medium management.

To find out more about these training opportunities, please see our Onshore Training Courses webpage at www.seafish.org/safety-and-training/onshore-training/onshore-training-courses/ or email our Onshore Training team; onshore@seafish.co.uk

Whitbread Reports H1 Revenue Decline as Group Reshapes F&B Strategy

Whitbread PLC has announced first-half revenues of £1.57 billion for the 26 weeks ending 28 August 2025, representing a 2% decline on the corresponding period, as the hospitality giant navigates a subdued accommodation market whilst undertaking significant changes to its food and beverage operations.

The FTSE 100-listed company, which operates the Premier Inn hotel chain, recorded adjusted profit after tax of £217 million for the period, marginally below previous year figures.

The group’s flagship Premier Inn UK business delivered sales broadly comparable with 2024 levels, despite what management characterised as a weaker opening quarter. Revenue per available room slipped 1%, with occupancy holding steady at 81% whilst the average room rate climbed to £85.95.

Performance varied markedly by geography. Within the capital, robust leisure demand combined with a favourable events calendar drove accommodation sales growth of 1.2%, with average rates advancing 0.6%. The company highlighted particularly strong trading during the Oasis reunion concerts at Wembley Stadium, where sophisticated revenue management systems enabled the business to exceed market benchmarks for both occupancy and revpar.

Beyond London, the picture proved more challenging. Whilst average room rates rose 2.3% year-on-year, occupancy softened marginally to 81.1%, contributing to a 1% reduction in total accommodation revenues for provincial locations.

The most significant movement came within food and beverage operations, where total UK sales contracted 11%. Management attributed this decline to an ongoing strategic repositioning programme that has seen the disposal of certain outlets and transformation of others.

Whitbread has withdrawn approximately 200 third-party branded restaurant partnerships described as “lower-returning”, replacing them with proprietary integrated food and beverage concepts across its estate.

The company currently operates 826 Premier Inn properties across the United Kingdom, encompassing 85,682 rooms—equivalent to a 12% share of the nation’s total hotel room inventory.

Looking ahead, Whitbread has expanded its development pipeline by 25% to 7,800 rooms, with nearly 2,205 of these designated for its compact ‘hub by Premier Inn’ format, signalling confidence in the brand extension’s growth trajectory.

Chief executive Dominic Paul commented: “In the UK, with a return to market growth, we sustained our outperformance versus the market through the strength of our guest proposition and commercial programme.

“We are making strong progress on our Accelerating Growth Plan which, together with our committed pipeline of both Premier Inn and ‘hub by Premier Inn’ rooms, means we remain on track to reach at least 98,000 open rooms by FY30, extending our position as the clear market leader.”

Julie Palmer, Partner at Begbies Traynor, said: “Whitbread’s first half performance is underwhelming, with revenue and profits slipping below last year’s levels despite a favourable summer and the enduring appeal of its value-led Premier Inn brand. While the hotelier has made headway on cost efficiencies, a seemingly sensible move ahead of a potentially inflationary Budget and possibly shoved its results ahead of analyst expectations, yet these gains have largely been swallowed by rising costs rather than boosting the bottom line.

“There is impressive ambition in the five-year plan to turbocharge Premier Inn’s growth while exiting weaker food and beverage sites. Indeed, targeting 98,000 rooms by FY30 certainly sounds encouraging if they can make it work, but consumer confidence is still in the doldrums so the real test will be turning bold vision into tangible momentum. Investors may have to hold their breath a little longer until Whitbread can find the next gear and shift back into growth mode.”.

Stonegate Group Raises Over £820,000 for the MND Association and MND Scotland

Stonegate Group celebrated the end of its impactful three-year partnership with the MND Association and MND Scotland last week, having raised an extraordinary £825,000 to support those affected by Motor Neurone Disease.

From marathon runners to pub quiz hosts, every Stonegate colleague, guest and community has played a part in bringing hope and awareness to families affected by MND since the partnership began in April 2022.

Highlights include colleagues climbing Snowdon, the epic ‘Tour de Stonegate’ which saw teams cycle over 2,000 miles, a purposebrewed charity beer sold across pubs, and Stonegate colleagues proudly taking part in the Rob Burrow Leeds Marathon for the past three years.

In July 2025, a supplier charity golf day at The Grove raised over £70,000 in a single day, marking one of the biggest fundraising moments of the partnership.

From £250,000 in May 2023 to £825,000 by September 2025, Stonegate’s journey to raise vital funds and awareness for both the MND Association and MND Scotland has been nothing short of phenomenal. Stonegate unveiled the final fundraising total at its annual conference, where colleagues celebrated alongside representatives from the MND Association.

The MND Association’s Chief Executive, Tanya Curry said: “It’s impossible to overestimate just how much Stonegate’s partnership has truly meant, not only to us, but to the whole MND community.

“Since 2022, Stonegate has raised more than £800,000 for the MND Association and MND Scotland, taking part in extraordinary events including the Tour de Stonegate which saw staff cycling more than 2,000

miles and by climbing

“The strength of this remarkable partnership has enabled the MND Association to develop the support and information we offer to people living with MND, their families and carers, while also funding vital research which gives us the hope we need for the future.

“We couldn’t be more grateful to the team at Stonegate for their generosity, their dedication and their tremendous support.”

Around 5,000 adults in the UK live with MND at any one time, and a person’s lifetime risk of developing the disease is around one in 300. There is currently no cure, but research is progressing, and support services play a vital role in improving quality of life for people and families affected. The money raised through the partnership is used to support people living with MND and their families and carers, while also funding research into potential new treatments.

TO PUT THE SCALE OF FUNDRAISING INTO

PERSPECTIVE:

• £130,000 could fund a three-and-a-half-year PhD studentship into MND

• £350,000 could fund a three-year MND biomedical research project in London

David McDowall, CEO of Stonegate Group, said: “I couldn’t be prouder of what our teams, guests, and communities have achieved. From collection tins on bars to marathons and mountain climbs, everyone’s creativity and determination to raise vital funds for MND has been incredible.

“This partnership shows what we can do when we come together with purpose – and I’m so grateful to everyone who’s played a part.”

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 flame-cooked 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 winning 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.

Mount Snowdon.

Bidfood Highlights Food & Drink Trends Set To Dominate Menus In 2026

Wholesaler Bidfood has announced foreign flavours, loaded dishes and gut-loving wholefoods are set to dominate menus with the launch of its 2026 Food and Drink Trends.

Alongside value, quality and elevated experiences – which continue to rank highly – this year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. Around half of consumers want to try the latest food trends when eating out, rising to 65% of 18 to 39-year-olds.

From exploring flavours across the globe, to gut-loving wholefoods, stacked and loaded dishes, enticing exotic desserts and refreshing, unique tea flavours, this year’s trends are perhaps the tastiest yet. Consumers are on the lookout for what’s new and exciting on menus, with around half keen to try the latest food trends when eating out, rising to 65% of 18 to 39 year olds.

INTERACTIVE GUIDE

To help the industry navigate these trends, Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations.

These innovations enable operators not only to stay on top of shifting consumer demands and an ever-changing market, but also to make informed product choices that can be applied directly to their menus.

The guide features an overview of each trend and includes a wealth of valuable tools, such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series, inspiring new recipes and much more.

Rhia Harry, research and insights manager at Bidfood, said: This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients. This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers.

“As a foodie business, it’s exciting to see bold new flavours coming to the fore, alongside a reinforced focus on health and a more conscious approach to eating. We once again worked with CGA by NIQ to conduct our own bespoke survey and exclusive research, as well as visiting and interviewing out-of-home operators in London and Birmingham, to understand how these trends are being adopted on the high street.” TOPPED AND LOADED

In today’s world, consumers eat with their eyes, so it comes as no surprise that dishes piled high with delicious toppings are proving popular. But the Topped and Loaded trend also reflects the current consumer desire for premium dishes that remain affordable, with 42% of consumers seeing this style of dish as good value for money.

Think low-cost bases such as jacket potatoes, hash browns and fries, stacked with premium toppings like BBQ pulled pork, chicken katsu or comforting chilli con carne. Topped and Loaded also lends itself well to customisation, keeping consumers engaged, and is versatile enough to suit any occasion.

FAST-FORWARD FLAVOURS

This trend is driven by the draw of high-quality, exciting ingredients that inspire chefs’ creativity and signal the premium experiences consumers seek when dining out.

Stand-out flavours such as chilli jam, hot honey, gochujang and caramelised onion can help elevate dishes and add foodie appeal to menus – especially as 46% of consumers agree that ingredient quality is a key factor when deciding where to eat out.

SWEET ADVENTURES

Sweet Adventures caters to consumers seeking exotic global desserts, viral sensations and indulgent treats to satisfy their craving for novelty and discovery.

With over half (56%) of consumers expressing a desire to explore new and unique cuisines when eating out, this trend encourages them to experience the unfamiliar alongside the familiar. Desserts such as Japanese cloud cake and mango bingsu are sure to capture attention, while exotic flavours like Dubai chocolate bring a fresh twist to classic favourites.

TEA TONIC

Tea remains hugely popular in the UK, with 71% of consumers already enjoying it. However, the Tea Tonic trend highlights the rapid evolution of the tea market, where traditional hot brews are being reimagined.

Bold and innovative and refreshing teas, including bubble tea and iced tea with unique flavour pairings, are becoming increasingly popular – particularly among younger consumers and students.

WHOLE LOTTA GOODNESS

Almost half of consumers (47%) are paying more attention to what they are putting into their bodies and are actively reducing their intake of ultra-processed foods when eating out. Inspired by continued interest in the relationship between nutrition, health and wellbeing, Whole Lotta Goodness is a positive movement towards incorporating more wholefoods into menus and diets. Think wholegrain carbohydrates, vibrant fruit and vegetables, and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.

FLAVOURS LESS TRAVELLED

The appetite for new and unique cuisines remains strong and is a major influence on this year’s report. Flavours Less Travelled celebrates this desire for discovery, encouraging consumers to embrace authentic ingredients, bold flavour profiles and distinctive formats, while also fostering a deeper appreciation of the cultures behind them.

GLOBAL CUISINES GAINING MOMENTUM

Korean – More than half of consumers say they would be likely to try Korean cuisine within the next one to two years. While Korean fried chicken continues to prove popular, there is also growing interest in more traditional dishes featuring bold and spicy flavours in familiar formats such as bibimbap bowls, bulgogi rice dishes, noodles, pancakes and dumplings. These work well both as small plates and on-the-go options.

Malaysian – Malaysian cuisine is gaining traction, with more than half keen to try this cuisine as it offers the perfect blend of adventure and comfort. With its bold, diverse flavours, it brings fragrant curries, vibrant noodle bowls, flaky flatbreads and street-food favourites that will excite foodies.

South American – South American cuisine is capturing attention, with nearly half of diners keen to explore its diversity. Areas of focus include:

Venezuelan: Comforting, versatile food in familiar formats – from slow-cooked shredded beef with plantain and sweet sauces, to skewers, grilled beef baguettes and small-plate favourites like tequeños and arepas.

Colombian: Known for hearty and communal dining, featuring grilled dishes, loaded fried plantains, bean stews and staples such as pork belly, egg and avocado.

Brazilian: While famed for steak and churrasco, there is rising interest in lesser-known dishes such as hearty stews, savoury and sweet pies, and sides like fried croquettes.

Peruvian: Defined by its fresh citrus and chilli flavours – notably ceviche – Peruvian cuisine also features dishes such as fried pork, sweet potato, creamy pepper chicken, grilled skewers, and beef often served with chips and rice.

For more on Bidfood’s 2026 food and drink trends, please visit: https://www.bidfood.co.uk/food-and-drink-trends-2026/.

Natasha's Law: Almost Four Years On,

Are We Doing Enough On Food Labelling?

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

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

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

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

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

Visit www.brother.co.uk/food-labelling to discover our

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK

Spirits and Mixers

The Perfect Pairing: Three Must-Try International Dishes with Jinro

Jinro, Korea’s most iconic distilled spirit, is beloved for its smooth and crisp taste, making it a versatile companion to a wide range of dishes. While it is traditionally paired with Korean cuisine, Jinro also complements international flavors exceptionally well. It cuts through rich, fatty foods, balances the intensity of spicy dishes, and enhances the freshness of seafood, creating a truly global culinary experience. So, which international dishes pair best with Jinro? Here are three must-try pairings that will elevate your drinking and dining experience.

CARPACCIO

A refined Italian appetizer, carpaccio is a surprisingly excellent match for Jinro. Made from thinly sliced raw beef or fresh seafood, carpaccio is typically drizzled with olive oil, lemon juice, capers, and parmesan cheese, offering a delicate yet deeply flavorful experience. The clean finish of Jinro enhances the nutty richness of the olive oil while harmonizing with the zesty acidity of the lemon juice. For an even more exquisite pairing, opt for tuna carpaccio, where the fresh, silky texture of the fish is beautifully complemented by the crisp and refreshing taste of Jinro.

TACOS

Mexican tacos might not be an obvious choice for a soju pairing, but they create an unexpectedly delightful combination. The soft, chewy tortilla encasing juicy, well-seasoned meat, fresh vegetables, and bold spices results in an explosion of flavors with every bite.

Jinro smooths out the intensity of the spices while cleansing the palate of any lingering tangy or smoky notes. This pairing works especially well with spicy salsa-laden tacos, where the soju’s refreshing aftertaste enhances the overall balance of flavors, making for an exciting and satisfying culinary experience.

SEAFOOD PAELLA

Spain’s signature dish, seafood paella, is a luxurious combination of fresh seafood and saffron-infused rice, boasting rich umami flavors. Brimming with shrimp, mussels, and squid, paella offers a depth of taste that pairs remarkably well with Jinro. The light and smooth profile of the soju enhances the sweetness of the seafood while cutting through the savory, slightly smoky essence of the dish. This pairing delivers the same harmony found in traditional Korean seafood dishes paired with soju, making it a natural and effortless match.

Jinro transcends cultural boundaries, making it an ideal companion for international cuisine. Whether elevating the delicate flavors of Italian carpaccio, complementing the bold, spicy notes of Mexican tacos, or harmonizing with the umami richness of Spanish seafood paella, Jinro proves to be more than just a drink—it is an essential part of an unforgettable global dining experience. The next time you pour yourself a glass of Jinro, venture beyond Korean cuisine and explore these exciting international pairings. A world of new and delicious flavors awaits.

Discover more about JINRO and its wide range of products on JINRO official social media: Instagram, Facebook, Youtube, TikTok.

See the advert on the page opposite for details.

Fitch & Leedes: Crafting Perfection, Celebrating Global Recognition

A LEGACY OF QUALITY AND INNOVATION

Fitch & Leedes has earned the trust of bartenders and mixologists worldwide, becoming the pouring partner of choice for over 130 leading spirits. Known for its refined range of tonics and bespoke mixers, the brand consistently delivers sophistication and balance. Crafted with pristine, quadruple-filtered water and infused with vibrant botanicals, each infinitely recyclable can offers a perfect serve. Standouts include the elegant Pink Tonic, with rose petal and cucumber notes, the zesty Grapefruit Tonic – ideal for a Paloma – and the striking Blue Tonic,

blending blueberry and cardamom with a captivating ocean hue. QR codes on every can connect consumers to cocktail recipes, videos, and pairing guides, turning every sip into a mixology experience.

GLOBAL RECOGNITION AT THE 2025 TONIC & MIXER MASTERS AWARDS

Fitch & Leedes UK was celebrated at the 2025 Tonic & Mixer Masters Awards, earning multiple Gold and Silver Medals. Gold went to Indian Tonic, Pink Tonic, and Grapefruit Tonic, while Cheeky Cranberry and Blue Tonic secured Silver. Judged by leading industry experts, these accolades affirm the brand’s dedication to flavour, innovation, and craftsmanship.

SUSTAINABILITY AT THE CORE

With an eco-conscious ethos, Fitch & Leedes uses only infinitely recyclable cans, eliminating glass waste. Its sustainability pledge is clear: Crafted with Purpose. 100% Recyclable. No Glass. No Waste. EMBRACING TRADITION AND EXPLORATION

Balancing heritage with innovation, Fitch & Leedes inspires both classic and modern serves, securing its place on the global stage.

EXPANSION INTO EUROPE

Building on its UK success, Fitch & Leedes is now expanding into European markets, bringing its award-winning mixers to new audiences. Raise your glass to a signature serve – just add Fitch. See the advert below for details.

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.

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.

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

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

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

‘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.’

‘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’.

‘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.

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

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

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

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

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Northern Ireland - Bringing WorldClass Food and Drink to Your Table

Northern Ireland’s drink industry is experiencing a dynamic resurgence, driven by a blend of heritage, innovation, and global ambition. With a growing number of distilleries and breweries operating across the region, it is becoming a powerhouse for premium spirits, craft beers, cider and RTDs.

Many of the Northern Ireland producers are award winners across the globe, including the Great Taste’s 2025 Golden Fork Award Winner, Basalt Distillery, a rising star in Irish spirits. The producer picked up the award for its flagship Basalt Volcanic Rock Gin (42.1%) while winning 2* Great Taste awards for their Basalt Volcanic Rock Gin (50.1%) and Basalt Volcanic Rock Vodka. These are crafted with ultra-pure water filtered through the ancient basalt rock of the Giant’s Causeway, a UNESCO World Heritage site characterised by the precise structure and placement of the dramatic basalt columns. The Distillery was founded by chemical engineers Martha Garbe and James

Richardson, who expertly blend scientific precision with geological heritage to produce spirits of exceptional character. The heritage is tens of millions of years old, with the geology helping to filter and purify the water drawn from the borehole. Using the purest water possible, they use state-of-the-art stainless- steel distilling equipment to create gin with complex taste and detailed flavour profiles while ensuring every drop of liquid is identical, a skill which is almost impossible to achieve within craft gin distilleries.

You can learn more about Basalt Distillery’s products and where to find them on their website www.basalt-distillery.com

To learn more about the impressive portfolio of NI drinks producers please contact Michelle Charrington: michelle.charrington@investni.com or Alex Taggart: alex.taggart@investni.com or visit BuyNIFood.com

NEW & IMPROVED: LittlePod's Pure Chocolate Extract...!

Here at LittlePod we've just relaunched our pure chocolate extract and it's better than ever before. Made using the finest cocoa, this indulgent ingredient has been formulated to add a true touch of luxury. Order today!

Here at our HQ in East Devon, we've been working on something special. Our pure chocolate extract – for a long time, one of LittlePod's most-popular products – has just been reformulated. Relaunched today, with a new and improved recipe, never before has this indulgent ingredient tasted so good...!

LittlePod's pure chocolate extract is made using the finest responsiblysourced cocoa and, such is its quality, a little goes a long way. Rich and intense, this premium extract contains no added sugar and is Kosher-certified, glutenfree and suitable for vegans.

Long favoured by home cooks, bakers and professional chefs alike, a luxurious natural ingredient that is even more delicious than ever is available to purchase from LittlePod's online shop now...

Will you be amongst the first to order a bottle online...?

Did you know...?

• LittlePod's new and improved chocolate extract is perfect for all kinds of baking and can be used to add flavour to cakes, bakes, tiramisu, brownies, mousses and more.

• This responsibly-sourced natural extract can also be used to give a delicious twist to recipes both sweet and savoury. Include it in chilli con carne and other dishes!

• With global cocoa prices continuing to rise, LittlePod's indulgent extract can be used to add a luxurious flavour to cheaper hard chocolate in all manner of recipes.

• LittlePod's chocolate extract is the perfect partner for our other natural ingredients: use it alongside our pure bourbon vanilla extract and / or our organic coffee extract. Interested in ordering LittlePod products for wholesale and trade? Please email sales@littlepod.co.uk, give us a call on 01395 232022 to discuss quantities, pricing and account options.

Why Food and Wine Pairing Still Needs a Human Touch

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

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

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

“AI food pairings tend to be generic, often leaning heavily on classic suggestions or sticking with so-called “super varietals”. That’s because AI relies on public content, so if more pairing articles online feature, say, French wine, that’s what AI will serve up. But that doesn’t always reflect your menu or your customer base.

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

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

ALFRESCO MOMENTS AND THE WINES THAT WORK

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

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

For rosé drinkers Pinot Grigio Blush remains a crowd-pleaser, especially in pub gardens. Its fruit-forward style, gentle sweetness and eye-catching colour make it an easy upsell. For a drier alternative, Provence-style rosé delivers elegance with savoury food pairings like grilled vegetables or herby chicken.

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

ON-TREND FOOD AND WINE PAIRINGS

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

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

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

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

Chefs' Buyers Guide

Booker Refreshes Own Brand Sauces With A New Look, Innovative Flavours and Improved Quality

Booker unveils sauce and dressing range revamp under Chef’s brands and introduces trend-led flavours

Wholesaler Booker is relaunching its full range of catering-sized sauces and dressingsincluding both 1L and bulk table formats - as part of its ongoing own brand transformation. The bulk products will be offered across the newly created Chef’s Essentials, Chef’s Menu, and Chef’s Premium brands, providing a refreshed, streamlined, and chef-focused approach for both front and back-of-house use, while all 1L sauces and dressings will be consolidated under the Chef’s Menu tier.

In line with the wider brand overhaul, the sauces range has been designed with chefs and caterers in mind. Products feature improved recipes; clearer, modern packaging; simpler product names; and with essential messaging on front-of-pack (vegan/vegetarian and chilli ratings).

Booker’s own brand sauce range also sees the introduction of three innovative new products, designed to tap into emerging flavour trends:

• Korean Style BBQ Sauce

• Buttermilk Ranch Sauce

• Coronation Mayonnaise

These globally inspired and on-trend flavours are aimed at helping chefs differentiate their menus, tap into consumer interest in fusion flavours, and offer standout alternatives to the usual condiment choices.

In addition to the new lines, key recipes across the core Chef’s Menu range have been reformulated and improved. Products such as Tomato Ketchup, Brown Sauce, Vegan Mayo, French Dressing and Caesar Dressing have all been benchmarked against market-leading brands to ensure Booker customers receive high-quality, great-tast-

ing options at competitive prices. Sweeteners have also been removed from all Chef’s Menu products to align with customer preferences and clean ingredient trends.

From 22 September, customers will begin to see the new 1L dressings and sauces rolling into branches and online - all with a simplified design, clearer labelling and a more professional look, making them ideal for both kitchen use and customer-facing service counters.

Karen Poole, Head of Own Brand and Product at Booker, said: “This is another big milestone in our journey to revitalise our own brand offer. With the sauces range relaunch, we’re building on the momentum of our Chef’s brand rollout -giving our catering customers the high-quality, versatile and trend-driven products they need, while making it easier than ever to shop and serve.

“We’ve listened carefully to our customers, and the result is a smarter, clearer, and more purposeful range of sauces and dressings - from the way they look to the way they perform. Whether it’s front-of-house for self-serve or being used in the kitchen to elevate dishes, these products deliver.

“The launch of our three new flavours - Korean BBQ, Buttermilk Ranch and Coronation Mayo - demonstrates our commitment to innovation and staying ahead of flavour trends. Our goal is always to give chefs more choice, more quality and better value across every category.”

Karen adds: “This is just the beginning of what’s to come. We’re working through a series of own brand reviews that will see even more exciting developments across categories in the months ahead. Every decision is grounded in quality, value and insight - helping our customers stay competitive and creative in an ever-changing foodservice landscape.”

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

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 pre-prepped 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 brand-new 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.

Pizza Cheese in 2026: Innovation, Sustainability & Culinary Creativity in UK Kitchens

In 2026, cheese will no longer be just a topping - it’s a strategic ingredient transforming

the UK’s out-of-home dining landscape. From gastropubs to quick-service counters, chefs are leveraging cheese to drive culinary innovation, enhance flavour profiles, and streamline kitchen operations.

CONSUMER TASTES ARE EVOLVING RAPIDLY.

With nearly 60% of UK diners eating out weekly and over 90% saying it remains within budget, there’s a growing appetite for gourmet experiences and healthconscious choices. Cheese is at the heart of this shift.

Flavour-forward blends like chilli mozzarella, truffle cheddar, and jalapeño-infused mixes are gaining traction - especially in premium formats such as Neapolitan and Detroit-style pizzas. These bold combinations offer chefs a way to differentiate menus and delight customers.

FUNCTIONALITY IS KEY.

Pre-shredded blends and varied grates improve melt, stretch, and consistency - saving prep time and reducing waste. Ingredient-inclusive cheeses provide flavourful, high-performance solutions during busy service periods.

HEALTH IS FIRMLY ON THE MENU.

High-protein options like Eatlean Protein Cheese (with 37% protein) meet GLP-1 and HFSS guidelines, helping operators cater to nutrition-focused diners without compromising on taste or texture.

VISUAL APPEAL MATTERS MORE THAN EVER.

Stuffed pizza crusts are also evolving with bold flavours like Tex Mex Chilli and Garlic & Herb. Noveltyshaped cheeses - hearts, stars, festive trees -add a playful, shareable touch that resonates with the TikTok generation.

SUSTAINABILITY IS NON-NEGOTIABLE.

At Joseph Heler Cheese, we’re proud to lead the way in responsible production—using Red Tractor-certified milk, harnessing solar energy, and actively reducing emissions. With 70% of consumers prioritising sustainability, our practices help partners meet growing demand for ethical sourcing.

Cheese in 2026 is about creativity, functionality, and flavour. Let’s shape the future of pizza together.

To explore new cheese solutions or discuss your menu needs, contact: Richard Thorpe richard@eatlean.com

A Legacy of Taste Through Tradition

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.

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

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.

Breakfast is a really important customer satisfaction measure

• 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.

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!

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!

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. Where we are today?

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!

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

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.

Sharpening Innovation from Sweden

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

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

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

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

Phone: +46 581-147 90 Email: info@tormek.se

Cleaning and Hygiene

Why Are Restaurant Tables Often Sticky?

We’ve all experienced it, sitting down at a restaurant only to find the menu clinging to the table. That tacky feel is one of hospitality’s biggest guest turn-offs and can quietly harm a venue’s reputation.

Sticky tables signal poor hygiene, even in otherwise spotless settings. This perception can be costly: guests may assume standards are low, leave negative reviews, and avoid returning. The problem, however, usually lies not with cleanliness but with cleaning practices themselves.

Many restaurants use sanitising sprays that contain quaternary ammonium compounds (quats). Over time, these leave behind a thin, sticky residue that attracts dirt and grime. Re-using damp cloths across multiple tables spreads the problem further, while heat and humidity make it worse. The result? Tables that look clean but quickly feel anything but.

The good news is that sticky tables aren’t inevitable. Restaurants can break the cycle by choosing alcohol-free, residue-free wipes made for food-contact surfaces, using ready-to-use products to avoid dilution errors, cleaning before sanitising, and allowing surfaces to air dry properly.

Sticky tables might seem minor, but they influence perception, reviews, and loyalty. A clean table doesn’t just look good - it builds confidence, compliance, and long-term trust in your brand.

At Sani Professional®, we’ve developed Protect 360° biodegradable sanitising wipes to solve this challenge sustainably. Their plant-based active formula cleans effectively and dries residue-free, helping hospitality teams deliver a spotless, guest-ready finish every time. 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

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

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

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

Originally trusted in residential care settings, Smell Away®’s new 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

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.

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.

Designed for hoteliers, Smell Away® is:

• Plug-and-play with no installation required

• Whisper-quiet—ideal for guest rooms and lounges

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

• Energy-efficient and compact, with a discreet footprint Hotels using Smell Away® report fewer guest complaints, reduced reliance on fragrances, and improved reviews tied to cleanliness and comfort. With free UK and Ireland delivery and volume discounts, it’s a smart investment in both brand and guest experience. Smell Away®: Because fresh air is the best welcome. www.smellaway.com

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

The Rise Of Outdoor Events, Whatever The Season Outdoor Spaces

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

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

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

the advert on the front cover.

All the contract grade furniture we supply at Trent Furniture is built to withstand the unpredictability of the Great British weather.

Outdoor Spaces

Café Culture - Pavement Profit

and

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

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-

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.

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 available budgets.

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

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

Kitchen Equipment and Safety

Grease + Heat = Danger: Your

Summer Kitchen Fire Prevention

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

Plan

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

iHexagon Delivers at Spurs

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

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

Modular Cooklines from Blue Seal Kitchen Equipment and Safety

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

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

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

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

are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite. A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future. www.blue-seal.co.uk

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

Caterquip - Specialists in Ventilation Systems

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

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

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

working day service.

Find out more at: www.blueseal.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

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers. The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food 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

Kitchen Equipment and Safety

Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning

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

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines. Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

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

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

Equally important is a full-spectrum kitchen deep clean. Surface-level tidying may

suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety. Tailored cleaning schedules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

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

Get in touch to book your extract cleaning or schedule your deep clean today. www.jasun-envirocare.com/company/contact

You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

Ventilating Commercial Kitchens

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

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

Explore cutting-edge fea-

tures, energyefficient designs, and trusted engineering –all in one place. From compact units for smaller kitchens to heavy-duty systems for large-scale operations, we make it easy to find the right fit for your needs and budget.

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

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

T 0207 965 7502 sales@thecommercialovenstore.com

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens. The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase. For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º. Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available. The "QBK" range will operate in temperatures of up to 120ºC with performances from 0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation.

Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

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

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

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

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

Kitchen Equipment and Safety

Williams Gives Aktar Islam “Complete Control” To Experiment

Two Michelin-starred chef Aktar Islam pushes the possibilities of food ageing in pursuit of flavour with Williams meat ageing refrigerators

Opheem is the only two Michelin star restaurant in Birmingham, and one of just two Indian restaurants in the UK to achieve this. At its core, this level of fine dining demands a seamless synergy between quality ingredients, technique and personality.

Aktar Islam, chef and proprietor of Opheem, explains it simply. “We’re in a business of flavour. Any process which we adopt has to be for that reason.”

The restaurant’s menu focuses on seasonal British produce but through the culinary practices, history and flavours of Indian cuisine. It combines classic approaches with modern techniques and aesthetics. For Aktar, Opheem’s marriage of cultures is emblematic of its setting, his home city of Birmingham.

“I think over the last sixty years one thing Birmingham has always been good at is adopting new cultures,” says Aktar. “The food scene here is incredible. To be part of that is really important to me.”

Although Birmingham also formed his upbringing and culinary roots, Aktar spent years working in restaurants in Argentina, renowned globally for its outstanding quality of beef. Unlike the UK, where beef is often dry-aged for 28 days before it is sold, much of Argentinian cuisine favours fresh, unaged cuts.

“For me personally dry ageing brings out the best in the beef,” says Aktar. “As a nation we’re renowned for it; it’s something I’ve been doing for years. We don’t do this process of dry-ageing for vanity or for the sake of doing it. There is a tangible benefit. When you get meat, fish or poultry that has been aged, it tends to intensify the flavour.”

Growth is at the heart of Opheem, having trans-

formed its kitchen three times since its opening in May 2018. In light of this, and the importance of using dry-aged ingredients on the menu, Opheem recently purchased three Williams meat ageing refrigerators.

“I think the decision to install three Williams dry-agers into the kitchen is important. It’s very much part of the journey we’re on,” says Aktar.

Before installing the Williams meat ageing refrigerators, Opheem would often rely on its suppliers to dry-age its proteins. This had its limitations as the level of customisation required was not always possible. The team would often end up with “makeshift” dry agers, particularly when ageing fish. Upon installing the three Williams meat agers, all dry-ageing was able to move in-house.

“Now we dry-age all our proteins. We have control over the entire process.”

Of the three Williams meat ageing refrigerators currently installed, one is used for poultry, another for beef, and the third for fish. All require different conditions and so flexibility and control is essential. For Aktar, the Williams units allow for this.

While dry ageing brings out intense flavours, it can also transform the cooking of the ingredient in question.

“With poultry we’ve found the skin is lovely and crisp by removing some of that moisture in the drying process. Same with fish, it really helps the marinades actually stay on the fish as opposed to dripping,” says Aktar. Given the fish at Opheem tends to be chargrilled over charcoal, this has been vital at improving the cooking process and maximising the overall flavour and finish of the fish.

“With beef, we find we get a far better sear. That Maillard process, where we really build up layers of flavour, I find so much easier with a lovely dry-aged piece of beef.”

Of all the proteins Aktar currently dry-ages, beef is given the longest. "We’re getting at least two and a half months out of it” says Aktar. “The quail we’re using at the moment is aged for a week, and the fish for four days.

“For me having the three cabinets, having that flexibility, being able to experiment and find what works for me, that’s really important and that’s something I’ve got now which I never used to have before.”

The equipment at Opheem was supplied by Vision Commercial Kitchens Limited. Aktar’s relationship with Vision is longstanding, having worked with the company’s managing director, Jack Sharkey through multiple projects over the last fifteen years. The kitchen at Opheem has itself had three renovations in a six year period since its opening in 2018, and for Aktar, Vision has been on board every step of the way.

“I love working with Vision because they understand exactly how I operate and what I want. They work with me to create the perfect kitchen for my needs.”

“Aktar’s vision, precision, and constant drive for innovation make every project we collaborate on truly special,” says Jack Sharkey of Vision. “Integrating the Williams meat ageing units gave Aktar the exact control and consistency he’s been looking for.

“The specification had to allow for different humidity and temperature zones and the Williams units delivered that perfectly. Seeing how Aktar and his team are now using them to refine flavour and elevate texture is exactly why I love what we do at Vision. It’s not just about supplying and installing equipment — it’s about enabling culinary innovation.”

While other meat agers are available on the market,

Aktar chose Williams Refrigeration. “I’ve always opted for Williams Refrigeration because I find it to be very dependable. That’s really important when it comes to refrigeration.”

Location also plays a part. Williams remains a British company with its factory based in the UK, a big draw for Aktar when it comes to reliability and availability.

“I think because Williams is a British product manufactured in Britain, if I ever do have any issues, it’s all there. Labour, service and after care; they’re always able to support you.”

Although the three cabinets currently age poultry, beef and fish respectively, the ever-evolving menu at Opheem demands constant reinvention and experimenting, and for Aktar, dry-ageing has potential beyond meat and fish.

“Ageing is something that most ingredients benefit from. It’s incredible what you can do. Now we’re looking at what we can do with vegetables as well because the possibilities are endless.

"I’ve been behind this movement for well over two decades and the Williams Meat Ageing Refrigerator is something I wholeheartedly recommend. I think your customers will love it.”

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

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

For more on Vision Commercial Kitchens Limited visit www.visionck.co.uk

Williams’ New Jade Counters Offer

‘Best

In Class’ Energy Efficiency

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

full 62mm less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm, and the height, 857mm, are the same for all three Jade models. Their ‘squeeze-ability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, three- and four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen. List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

Kitchen Equipment and Safety

The Commercial Value of Talking to an Expert When Buying Pump Systems

When buying a waste water pumping system for a commercial kitchen, installers and end users naturally want the best pump for the job at the best price!

Talking with catering pump experts Pump Technology Ltd is an extremely effective way to find exactly the right system for any installation and to learn all about the benchmark DrainMinor or DrainMajor pumps that they have to offer.

Historically, the company’s customers often confirm that this is how they almost always find exactly the right product first time. Pumps operate successfully within a specified performance envelope. This envelope is relatively narrow, not only in respect of how far or how high the pump can pump, but also considering parameters such as

the water temperature and volume of debris which are likely to be present in the so-called waste.

Factors such as coffee granules, milk skin, elevated waste water temperatures, low inlet levels etc. all make a difference to the correct selection and the resulting trouble-free operation of the pumping system.

For smaller applications the below-sink DrainMinor 30SL is a compact unit incorporating a Jung Pumpen U3KSL pump. It has a fluid facing, carbon/ceramic, rotating mechanical seal on the motor / impeller shaft, rather than the static lip seal normally found on other small pumps. This means that, unlike with lower spec. pumps, settled or suspended food waste such as coffee granules can’t get forced past the seal.

This quality construction ensures that no moisture path can be created to the submersible pumps motor windings which would lead to premature failure and the pump tripping.

For larger installations the DrainMajor 730HES is ideal. This features a cast iron pumping volute and stainless-steel body with class F motor insulation, making it suitable for pumping hot waste water up to 90°C. Importantly, this is not just for a limited time period as stated by other pumps, but rated for continuous operation!

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 highdemand 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 in the UK and Ireland through bakery equipment specialist EPP.

Designed specifically for applications such as Combi Ovens is the DrainMinor C.

Like all of the Jung pumps fitted by Pump Technology Ltd, it features their very large, low level triangular pump float, externally mounted to the pump body via a rigid float arm. Compared with a tube float on the side of the pump this float is proven not to jam or stick due to food waste debris.

It is this level of product detail, combined with many years of application knowledge from the Pump Technology Ltd experts, which offers potential customers a technically appropriate and cost-effective solution every time they call.

For all your catering pumping requirements a call to Matt Camille will be well worth it!

matt@pumptechnology.co.uk

“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.

Hospitality Technology

The AI Voice Agent from Moneypenny

Moneypenny, renowned for its world-class client conversation solutions, has launched a brand-new AI Voice Agent designed specifically for the hospitality sector, building on a successful beta programme. This intuitive virtual assistant speaks naturally with clients over the phone, offering greater flexibility in how hospitality businesses manage enquiries, protect billable hours and deliver exceptional client care.

Built and run from centralised architecture at Moneypenny, the AI Voice Agent is human sounding, warm and always available. Capable of holding natural conversations using everyday language, it removes the frustration of automated menus or lengthy hold times. Clients simply speak and the AI Voice Agent responds instantly and clearly in a way that feels professional and reassuring.

Designed to reflect each hospitality company’s brand and enhance the client journey, the AI Voice Agent can triage high call volumes, understand enquiries and handle straightforward requests such as opening hours, directions, bookings or document requirements. It also captures key information including client names, contact details and booking requests, and can transfer calls to either a Moneypenny receptionist or the appropriate person, ensuring that sensitive or complex matters are always handled correctly.

Available 24/7/365, the AI Voice Agent ensures no call is ever missed, even during peak periods, and can manage multiple enquiries at once, eliminating voicemail backlogs and long wait times. Operating within strict guardrails, it delivers only accurate, company-approved information, supports lead capture and appointment scheduling and reduces interruption for in-house teams. If a query is too complex or a client prefers to speak to a person, the AI Voice Agent escalates instantly to a real Moneypenny PA or a member of the company’s team with no disruption.

Jesper With-Fogstrup, Group CEO at Moneypenny, commented:

“Our AI Voice Agent has been developed recognising that many hospitality businesses want to automate straightforward enquiries, while ensuring that complex and sensitive conversations remain firmly in human hands. It is about balancing efficiency and empathy and enhancing the already brilliant client-focused service we are known for.

For further information please visit www.moneypenny.co.uk or call 0333 202 1005

Notts County FC's Fan Experience Transformed with the Help of MCR Systems

In football, it's not only about the game; it's about creating a memorable experience for fans. That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION

MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions with the club's team to ensure a seamless transition

and help the team maximise the functionality of the new system.

NOTTS COUNTY FC NETS IMMEDIATE

RESULTS

The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

MCR SYSTEMS

T: 0116 299 7000

E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

Less Admin, Fewer Errors, More Time With Customers

Hotels and Pubs run best when F&B purchasing is seamless, transparent and reliable. The great adage ‘the right tool for the job’ is very apt when we think about the needs of Chef’s, cooks and gastro imagineers.

AUTOMATED INVOICING AND ACCOUNTS PAYABLE

If you’re still manually entering paper, PDF and emailed invoices it’s time to stop wasting your valuable time and put in a system that’s made to do it for you. Get your invoices coded, approved and sent to AP for payment without manual errors.

ORDER IN ONE GO

Stop going to each supplier site, calling, emailing and order from multiple suppliers in one go – modern systems are so much better at solving those fragmented ordering process challenges so get back control of your

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.

purchasing.

REMOVE SUPPLIER ADMINISTRATION

Buying tools with flexible and more importantly supplier centric portals helps ensure you’re reaping the benefits of engaged supplier networks. Comprehensive product information, descriptions, images all ensuring supplier products are beautifully represented to your teams improves visibility, makes purchasing faster and more informed.

When suppliers are empowered and supported by both your team, the tools you use to engage with them and their customer service teams you get tighter supplier relationships, transparency and trust and happy chefs - making delicious food that your guests will rave about.

PurchasePlus is for any organisation drowning in manual procurement and invoicing. Simple, modern way to buy, manage suppliers and process invoices automatically. www.purchaseplus.com

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

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

Benefits of Keeping Bar Tabs with CardsSafe

CardsSafe has been used by pubs, restaurants, bars, hotels and golf clubs all over the UK, from independent inns like the Deers Hut in Hampshire to top chains like Hilton Hotels and golf clubs like Silvermere and Lord’s, the home of cricket for over twenty-five years. The CardsSafe system is designed to retain customer bank cards while you run their tab safely.

DETER DINE AND DASH

Deterring dine and dash incidents will reduce losses and improve the bottom line. Consider hiring the CardsSafe system, which is designed to securely retain customer credit, debit, and ID cards while the cardholder runs a tab. It’s the ideal deterrent for anyone contemplating walking out of your establishment without paying because their card is safely tucked behind the bar in a CardsSafe unit.

CARDSSAFE IS AFFORDABLE

The beauty of CardsSafe is that it’s remarkably affordable—it pays for itself. One CardsSafe unit contains ten drawers that can hold ten customer bank cards. It can be hired for just £9.95 per month, and each hire comes with customer service, troubleshooting and free replacement keys. Just one £120 dine and dash incident is the equivalent of one tencard CardsSafe unit per year. With CardsSafe, the potential to prevent thousands of pounds of loss is significant.

QUICK & EASY TO USE

The system is super easy to use and requires minimal instruction, saving you time and virtually eliminating the hassle of staff training. It is not hardwired and does not capture any data. Our hospitality clients use it alongside existing point-of-sale behind the bar, while our golf centre clients use it across their site to offer refreshments on the green.

THE SECUREST WAY TO KEEP BAR TABS

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. Eliminating the worry that customers’ credit or debit cards are professionally looked after while they enjoy a meal and drink should be a top priority at every venue. For more information, visit www.cardssafe.com or call 0845 500 1040.

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

One of the biggest challenges of the party season is planning for all the different events on the calendar. Here at Trent Furniture, we supply a fantastic range of folding tables, which make it easy to cater for extra diners in whatever configuration you like. Not only that, our folding tables are currently available with fantastic discounts, making now the perfect time to snap them up!

If you’re looking for a rectangular folding table, our hugely popular American Trestle Table has 10% off the 92cm and 120cm diameter versions, with a 20% reduction on the 186cm size. Its strong steel legs are securely bolted to its top for fantastic stability and durability, and when it’s not in use it couldn’t be simpler to fold away.

Our round Banqueting Folding Table is available in five sizes to comfortably seat parties of 3-4 through to 10-12.

The two smaller sizes current-

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

ly have 10% off, and you can save 20% on the three larger versions. Again, built for longevity, this table will seat your guests in comfort and style and blend in perfectly with your décor scheme when paired with your choice of tablecloth. With a thickness of just 7cm when stored flat, this hardworking table is designed with hassle-free practicality in mind.

If you need extra chairs to go with your folding tables, we also have some great offers on our range of lightweight and stackable banqueting chairs. Available in red, black or blue upholstery with contrasting steel frame, the Oxford Stacking Chair has 20% off and you can also save 20% on the popular Harrow Steel Stacking Chair.

To find out more about our great range of easy-to-store furniture to ease you through Christmas and beyond, please call us on 0116 286 4911 or email sales@trentfurniture.co.uk

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

Design and Refit

The Hidden Costs of Poor Bed Installation: Why Expert Fitting Matters

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.

Silentnight Contract (silentnight.co.uk/hospitality)

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.

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

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.

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.

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

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 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.

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.

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.

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

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furni-

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.

01759 375500

sales@hce.co.uk www.hce.co.uk

Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Property and Professional

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

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

By Chris Grose, Rating Director, Hartnell Taylor Cook (https://htc.uk.com)

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.

Property and Professional

Hotel & Pub Rescue : Options & Solutions for All Problems

We are a specialist company of top flight hospitality professionals that has all the necessary skills and experience to successfully attack and solve all the worrying issues that you are facing. We are here to support independent owners of Hotels, Pubs, Restaurants and Night Clubs (Leasehold & Freehold)

We arrange emergency finance at all levels for all reasons, we arrange 100% payroll funding, we organise full management cover, we sort out all vexatious litigation (landlord, bank, HMRC, utility, supplier, shareholder, investor & rates issues) we purchase pubs & hotels, we source tenants, we design bespoke Agreements, Leases, Business & Appraisal Plans, Debt & Creditor Plans, we are an excellent ‘one-stop shop’ for anything you need. Our range of services is extensive and unique, we move fast, we ‘think outside the box’ we solve problems ! our Associates covering all the necessary professional disciplines are the very best in the UK, we can supply numerous first class references from many satisfied clients – please note a selection of past client success stories;

• £2.6M raised to stop a joint Bank / HMRC hotel repossession (Kent)

• £650K raised to enable a tenant to buy-out the pub freeholder (Bedford)

• £510,000 raised for the purchase of 3 pub-leases (Taunton)

• £415K raised for a hotels cashflow funding ( Newcastle)

• £2.6M raised for a hotels redevelopment funds (Hampshire)

• Planning Consent gained for hotel ‘change-of-use’, freehold profit of £2.7M ( South Wales)

• Insurance Payout for a Hotel increased from £57,300 to £165.450 (Mid-Wales)

• Management Contracts on 2 Hotels, buyers secured at £8.9m (Hereford and Manchester)

• Successful renegotiation of 5 pub lease rents, rents reduced significantly (Devon, Somerset)

Long Term Tenant sourced for a renowned Country House Hotel ( Mid-Wales)

• Litigation against previous hotel owner, successful compensation for new owner £133,000

• Litigation against construction company, successful compensation for hotel owner, £115,400

• Successful tendering process on a nationally famous London Pub ( 116 applicants )

• 2 X Successful renegotiation of pub tenants exit costs to the landlord (Kent &Cornwall)

• 17 successful business plans, 22 successful loans, 14 successful cancellations of repossession

• 22 leases successfully re-negotiated, 27 quality tenants for landlords successfully sourced

Call ourselves, don’t delay, we can solve your problems!

Tel. 07399 287402

Email : enquiries@hotelandpubrescue.co.uk www.hotelandpubrescue.co.uk

Why Use a Specialist Hospitality Consultant?

Answer: because we can help

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

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

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

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

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

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.