CLH Digital - Issue #290

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

FINALLY, A VOICE THAT GETS IT

It was outside Parliament, at a "pots and pans" demonstration a couple of years back, that I first encountered Daisy Cooper's genuine passion for our sector. (She won’t remember of course I’m not that memorable)!

The Liberal Democrat Treasury Spokesperson and Deputy Leader wasn't there for a photo opportunity— she was there because she understands what hospitality means to communities, to employment, and to the fabric of British life. She gets it.

Her recent calls (see front page) for a decisive VAT cut for hospitality have reminded me why that moment stuck with me. Because whilst Cooper is listening, our Chancellors—past and present—most certainly are not. Jeremy Hunt didn't get it. Rachel Reeves doesn't get it. To them, hospitality is simply a cash cow to be milked annually, with little regard for the consequences. They remain tone deaf to an industry haemorrhaging businesses at an alarming rate.

Regular readers will recall that when the then-Chancellor Rishi Sunak introduced a VAT cut in July 2020, I wrote to commend his courage. Coming out of lockdown, he recognised that hospitality, tourism and leisure were "the hardest hit" by the COVID-19 pandemic. The temporary reduction to 5%—later increased to 12.5% before reverting to the full 20%—was designed to help pubs, restaurants, cafés and hotels facing closures, social distancing restrictions and collapsing demand.

It worked. It gave businesses breathing room. It saved jobs. It showed what political will could achieve, and I wrote to say KEEP IT, its in place, it has been so very well received, extend it for the next two years.

I received a polite but emphatic NO! which was so disappointing.

Fast forward to today, and the sector faces strikingly similar challenges—minus the social distancing, but with rising closures and falling demand that are the undeniable result of government policy. Tax rates are too high, and this is the inevitable consequence.

Add to that increased energy costs, rising wages, and reduced consumer spending, and you have a perfect storm. Recent tax hikes—particularly increases in employer National Insurance contributions—have created crippling financial strain. Industry leaders have

warned repeatedly that these costs are forcing closures and job losses across the country.

Yet every call for relief has fallen on deaf ears.

I suspect the Liberal Democrats' calls will meet the same fate. Westminster seems remarkably adept at ignoring the hospitality sector until it's convenient to point fingers when high streets hollow out and communities lose their focal points.

But I live in hope. Because Daisy Cooper gets it. She understands that hospitality isn't just an economic sector—it's where memories are made, where communities gather, where careers begin.

And perhaps, just perhaps, her voice might cut through the Treasury's wilful ignorance.

If it doesn't, we'll be writing similar pieces next year about even more closures, even more job losses, and yet another government that treated our sector as a revenue stream rather than a vital part of national life.

The sector has been patient. It has been resilient. But patience and resilience don't pay National Insurance contributions or spiralling energy bills.

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

I can always be contacted at edit@catererlicensee.com

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Cut Hospitality VAT at Budget... Lib Dems Demand

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This combined support package, in place until April 2027, would save a typical family around £270 over the next eighteen months.

The proposals would be funded by a new windfall tax on big banks, originally proposed by the IPPR think tank, which could raise around £30bn in total between now and 2030. Less than half of this revenue would be needed to cover the cost of the VAT cut and that of replacing the current renewables obligation levy, which would cost around £7.5bn and £4.5bn respectively over the next eighteen months.

BOOST FOOTFALL

The Liberal Democrat plans would also boost footfall in Britain’s pubs, restaurants and entertainment venues, tackling the double whammy of higher taxes and lower spending currently hammering UK food and drink venues. Recent research by More in Common has shown that nearly two in three Brits (59%) think meals out at restaurants are unaffordable for most people. Over half (51%) said nights out at the pub are out of financial reach for the average person, while 45% said the same about a trip to the cinema.

Almost all EU countries have reduced hospitality rates on VAT, with most countries applying a reduced VAT rate to certain hospitality services, such as hotel accommodation and restaurant food.

The specific rates are set by each Member State within the framework of the EU VAT Directive, which allows for reduced rates (typically 5% or above) for specific goods and services.

COUNTRY-SPECIFIC RATES FOR 2025/2026

• Austria The standard VAT rate is 20%, but a reduced rate of 10% or 13% applies to certain goods and services.

• Belgium

A reduced rate of 12% applies to restaurant and catering services (excluding beverages), and a 6% rate applies to hotels and campgrounds.

• France An intermediate rate of 10% applies to prepared food and restaurant services. A reduced rate of 5.5% applies to non-prepared food products for later consumption, while most services fall under the standard 20% rate.

• Germany

After reverting to 19% in January 2024, the VAT for hospitality food sales is planned to return to a reduced 7% on January 1, 2026.

• Greece The reduced VAT rate for hospitality and hotel accommodation is 13%.

• Ireland The VAT rate for the food-led hospitality sector is planned to be reduced from 13.5% to 9% starting July 1, 2026.

• Italy Hotel and restaurant services have a reduced VAT rate of 10%, while the standard rate is 22%.

• Netherlands The reduced 9% VAT rate for short-term accommodation will be increased to the standard 21% starting January 1, 2026.

• Norway Hotel room rentals are subject to a reduced VAT rate of 12% as of July 1, 2025.

• Portugal Hotel accommodation is taxed at a super-reduced rate of 6%, while restaurants and catering services are taxed at a reduced rate of 13%.

• Spain

Restaurant and hotel accommodation services have a reduced VAT rate of 10%.

There has been repeated calls for the UK to cut its rate of VAT on hospitality, however successive governments have refused, despite there being a debate in parliament, with treasury officials stating the 20% VAT rate helps fund public services.

While they have provided some support, such as business rates relief, they will not commit to a VAT cut.

SQUEEZED MARGINS

The industry argues that the 20% rate, which is among the highest in Europe, is a major burden alongside soaring energy costs, inflation, the cost-of-living crisis, and high business rates. Business owners report that squeezed margins are leading to closures and job losses, with an average of two hospitality venues closing daily in the first half of 2025.

Industry groups such as UKHospitality and the British Beer & Pub Association have pushed for a permanent reduction, often to 12.5% or 10%, to provide vital breathing space, encourage consumer spending, and aid survival.

TREASURED PUBS

Daisy Cooper, Liberal Democrat Treasury Spokesperson and Deputy Leader, said:

“People are working with their nose to the grindstone all month and have next to nothing left over after sky-high bills and spiralling food prices.

“In years gone by people knew they could look forward to fish and chips with their family on a Friday night or a weekend trip to the cinema. Now those small joys – the ones that make life worth living – are becoming an unaffordable luxury for too many.

“High street businesses have been hammered by the jobs tax and higher business rates bills, so it’s no wonder that so many treasured pubs, restaurants and cafes are boarding up their shopfronts, taking with them vital jobs and local community spaces.

“Our plans to cut VAT on hospitality and energy bills for households would put £270 back into people’s pockets, making it more affordable to heat their home and allowing them to spend more on occasional extras. This would help to drive economic growth, restore our high streets and give the country a much-needed morale boost.”

Protecting Hospitality Staff From Harassment: Legal Duties and Practical Safeguards

By Rebecca Hughes, Associate in

It has been reported that former model Jodie Kidd temporarily closed her pub after staff claimed they were subjected to physical and verbal abuse. It is understood that these allegations arose following concerns about how staff were treated. This incident highlights the hospitality sector’s ongoing challenge of managing customer behaviour and the urgent need for employers to protect their workforce.

LEGAL DUTY TO PREVENT SEXUAL HARASSMENT

From 26 October 2024, the Worker Protection (Amendment of Equality Act 2010) Act 2023 introduced a positive duty for employers to take reasonable steps to prevent sexual harassment in the workplace. This marks a shift from reactive to preventive measures.

Although the duty specifically addresses sexual harassment, it sets a broader precedent for ensuring workplace safety and dignity.

WHAT ARE ‘REASONABLE STEPS’?

While the law does not provide a fixed checklist, and the appropriate measures will vary depending on the size and resources of the hospitality employer, guidance from the Equality and Human Rights Commission suggests that reasonable steps may include:

• implementing robust anti-harassment policies that clearly define unacceptable behaviour

• providing mandatory training for all staff and managers

• establishing clear reporting channels, ensuring staff know how and where to raise concerns displaying signage to communicate zero tolerance for abusive behaviour

• conducting regular risk assessments, especially in high-contact roles.

Proposed changes

Currently, employers are vicariously liable for harassment committed by their employees ‘during the course of employment’. The Employment Rights Bill proposes extending liability to harassment by third parties unless

employers have taken ‘all reasonable steps’ to prevent it. This higher threshold will particularly impact publicfacing sectors, such as hospitality.

The duty will also cover harassment based on protected characteristics such as race and age.

WHAT SHOULD HOSPITALITY EMPLOYERS DO NOW?

Hospitality employers should act now by:

• training staff not only to recognise harassment but to respond appropriately and escalate concerns

• empowering managers to intervene when incidents occur and to support affected employees ensuring confidentiality and protection from victimisation for those who report harassment

• engaging with staff to understand the specific risks they face and to co-design effective safeguards.

Hospitality employers should establish project groups to assess risks across business units and carry out organisation-wide risk assessments, including specific evaluations tailored to individual areas. These assessments should use both generic templates for company-wide issues, such as policies, procedures, and training, and specific templates for localised risks. Line managers should be designated as risk owners, with HR providing support and guidance.

Employers must also create, manage, and deliver action plans to address identified risks and ensure safeguards are effectively implemented.

If an employee alleges that they have been harassed, employers should listen to the employee, investigate the matter, and take appropriate action to resolve it and prevent recurrence. Where a grievance is raised, the ACAS Code of Practice on disciplinary and grievance procedures should be followed.

COST OF NON-COMPLIANCE

Failing to take reasonable steps can result in a compensation uplift of up to 25% in employment tribunal awards, with uncapped compensation for discrimination claims and injury to feelings assessed under the Vento bands. There is also a risk of vicarious liability for misconduct by staff or third parties. Financial consequences include legal fees, settlements, and operational disruption.

Employers may face significant internal strain due to investigations, disciplinary processes, and involvement in occupational health. Non-compliance risks reputational harm, reduced morale, and impacts on recruitment, retention, productivity, and ethical standards. Investor confidence and growth plans may be affected, as compliance is increasingly a condition in funding agreements.

The Equality and Human Rights Commission also has the power to investigate and issue unlawful act notices or fines, although enforcement currently remains rare.

CONCLUSION

Hospitality employers must act promptly to protect staff and comply with evolving legal standards. Senior leadership must support these efforts, recognising that a respectful and safe workplace is essential for employee wellbeing and business success.

Oxfordshire Operator Builds A Three-Pub Estate In A Year

Oxfordshire operator, Stephen Williams has taken on a Star Pubs’1 lease for The Fox Inn, Boars Hill. This latest move brings his portfolio to three leased and tenanted pubs in 12 months.

Stephen, who has been running The Fox Inn on a temporary basis since July 2024 is undertaking a joint £254,000 refurbishment of the pub with Star Pubs. It will reopen on 29th November in time for the festive season.

Stephen previously helped to establish the Brets Burger business in the South East. His move into pubs in 2024 has seen him take on a lease for The Plough in Witney, Witney’s oldest pub, and also open The Chequers in Weston-on-the-Green, near Bicester this month.

Says Stephen: “The leased and tenanted model is a good way to build up a portfolio of pubs. Whilst the current market is challenging the turnover of pubs throws up some attractive opportunities for those with the right formula to succeed. I want to grow my estate further but am happy to wait for the right opportunities, which need to be within 30 minutes’ drive of Oxford. I’ll know when I see them. I also won’t

take on a pub unless I have the right team in place, as recruitment is a big challenge.

“The Fox Inn is a wonderful historic building with nooks and crannies that ooze coziness and character. This combined with great views made it a great opportunity for me. The joint investment with Star Pubs will allow me to maximise the potential of this destination food pub, which has gone from strength to strength in the time I have had it.”

Matthew Stransom, Star Pubs Business Development Manager: says: “I am delighted that Stephen has taken on the lease for The Fox Inn. Having run the pub on a temporary basis for over year he was able to have a good look under the bonnet and could see its potential. He’s done a

Young’s Reports Strong H1 Performance Despite Cost Pressures

“The

Licensed Premises “Green Shoots” In A Challenging Hospitality Landscape

While the overall number of licensed premises in Britain remains 0.6% lower than a year ago, the third quarter of 2025 brought a modest but meaningful 0.6% quarter-on-quarter increase. This is the first such rise in a year. Beneath this headline, a closer look at pubs, bars and independents reveals a more nuanced and encouraging picture.

DRINK-LED VENUES OUTPERFORM FOOD-LED COUNTERPARTS

Drink-led venues, particularly bars and high street pubs, have shown surprising strength in the face of economic headwinds. Between September 2024 and September 2025:

• Bars grew by 1.3%, with 572 openings offsetting 512 closures.

• Bar restaurants rose by 2.4%, reflecting consumer appetite for hybrid formats.

• High street pubs increased by 0.5%, while community pubs edged up 0.2%.

In contrast, food-led venues such as food pubs and restaurants saw declines of 2.0% and 2.7% respectively. This divergence suggests that consumers, facing tighter budgets, are prioritising more affordable social occasions like drinks out over full dining experiences.

INDEPENDENTS LEAD THE WAY IN NEW OPENINGS

One of the most notable trends in the report is the resurgence of independent operators. While managed

groups saw a slight 0.2% year-on-year decline in site numbers, independents grew by 0.1%. More strikingly, in the third quarter alone, independents expanded by 0.9%, outpacing the 0.4% growth of managed venues. This growth is particularly evident in the bar segment. Low barriers to entry and strong consumer demand for unique, local experiences are fuelling entrepreneurial activity. These start-ups and small businesses are not only helping to stabilise the market but also injecting fresh energy and innovation into the sector.

A SECTOR STILL IN FLUX,

BUT

WITH REASONS FOR OPTIMISM

The churn in the market remains high. Long-term challenges such as rising costs, staffing pressures and fragile consumer confidence are far from resolved. However, the performance of pubs, bars and independents offers a glimmer of hope.

Managed pubs have outperformed restaurants in like-for-like sales throughout 2025, especially during the warmer months. This trend, combined with the growth of independent venues, suggests that hospitality’s recovery may be led from the bar rather than the kitchen.

WHAT’S NEXT?

As the sector heads into the crucial Christmas trading period, the resilience of drink-led and independent venues will be tested again. But if current trends continue, they may also be the ones to lead hospitality into a more stable 2026.

Hospitality Job Crisis Deepens Ahead Of Budget

Thirteen consecutive months of falling employment underline the devastating and lasting impact of last year’s Budget on hospitality and the wider economy.

The latest ONS data released today shows 170,000 fewer people are on payroll compared to the period before the Budget, with 64,000 jobs lost in just the past two months alone. This sustained decline is unprecedented and highlights the social and economic damage caused by measures introduced last year.

Hospitality has been disproportionately hit, accounting for more than half of all job losses across the economy over that period. The consequences extend beyond employment – businesses are reducing hours, cancelling investment, raising prices and, in many cases, closing their doors altogether.

Last year’s Budget measures, particularly changes to employer NICs thresholds, have hit those in part-time and flexible work the hardest, undermining a sector that has a long and proud history of providing opportunity and employment to all.

This scale of job losses demands immediate action at the upcoming Budget. To reverse the damage and restore confidence, UKHospitality is urging the Government to lower business rates, fix NICs and cut VAT.

Kate Nicholls, Chair of UKHospitality, said: “Thirteen months of falling employment and 170,000 fewer people on payroll is a shocking indictment of the damage caused by last year’s Budget.

“Hospitality has borne the brunt of these changes, with more than half of all job losses coming from our sector. If the Government wants to get more people back into work and revitalise high streets, it needs hospitality firing on all cylinders, but right now we’re being taxed out.

“We urgently need action at the upcoming Budget and are calling on the Government to lower business rates, fix NICs and cut VAT. These measures will help reverse some of the damage, protect jobs and allow hospitality to grow and prosper again.”

From Hospitality to Development: Navigating Land Use Opportunities for Hotel Owners

By Ian Barnett, Group Land and Development Director, LRG (www.lrg.co.uk)

Following changes to planning legislation, specifically the opening up of Green Belt land for development, hotels across the country are changing the way they approach land use to ensure a profitable future.

Owners of hotels may be keen to sell their buildings and land where the existing asset no longer supports long-term profitability. Many older hotels are in need of significant refurbishment to remain competitive, with rising maintenance costs and energy inefficiencies eating into margins. In some cases, the property’s location may no longer align with changing tourism or business travel patterns, leaving occupancy levels under pressure. At the same time, sites in prime urban or coastal areas often carry land values far exceeding their worth as hotel operations, making redevelopment for residential, mixed-use, or commercial schemes highly attractive. By selling, owners can release capital, exit a declining location, and reinvest in newer, purpose-built hotels in areas with stronger demand and lower operating costs.

Advise in relation to land use, planning and business rates does not mean encouraging hotels to sell up and close, but to explore alternative options that enable them to capitalise on high land values and take advantage of planning policies to benefit the future viability of the hotel and in some cases their local communities too.

As a land agent, I’ve been pleased to enable hotel owners and operators to benefit from these circumstances.

For those thinking of benefitting from situations such as this, the starting point is an analysis of local land use and opportunities, which includes the demand for land, the local market value and property prices, the local planning authority (or Mayoral) development plan and growth targets and proposed changes such as local facilities and transport infrastructure.

It’s also important to look at the accessibility of the current site, any restrictions to development (such as Green Belt or conservation area status), its proximity to local services and amenities and any physical restrictions or benefits. This will help determine both the value of the hotel’s current location and its potential for relocation elsewhere.

There are many different land transaction types. These can broadly be summarised as: unconditional sale, sale subject to planning consent, sale with planning consent and option and promotion agreements. In each case, the approach taken must reflect the owner’s objectives, specifically regarding time and risk, and the chosen method of sale will significantly impact the price achieved.

So, for example, an unconditional sale is typically best suited to a distressed landowner in a hurry to sell or whereby the value is already crystallised (i.e it is allocated in a Local Plan). But land sold as part of a hotel site without planning permission for residential development will typically result in a lower price. This is because the buyer would need to invest significantly in gaining planning consent, and without any guarantee of success.

Another, option is a ‘conditional contract’ or ‘option agreement’ which enables the owner to pursue planning consent with an eventual sale agreed if planning consent is achieved – but the buyer has the option to withdraw from the transaction if the planning application is unsuccessful. On this basis, the buyer will be prepared to offer more as their financial risk is lower as compared to an unconditional sale. Despite this, this is not a quick route to a land sale: it can take months, even years, for planning permission to be granted and so financial return is delayed. On the plus side, if a hotel can sell land with the benefit of planning permission (or an allocation), it will achieve a higher land value.

There is one further form of land sale: promotion agreements. These are increasingly popular and are well suited to large sites such as the landholdings attached to a hotel. Under these agreements, the developer/promoter uses their own funds, experience and expertise to seek planning consent. When planning permission is secured, the landowner will then sell the land with the promoter taking an agreed share of the sale price. In essence this creates a partnership model whereby both parties have a mutually beneficial objective – to maximise land value.

The planning world is complicated and ever-changing. Other opportunities that might be relevant include the relatively recent permitted development rights which allow change of use from one Planning Use Class to another (in certain circumstances). On the other hand, the introduction of new ‘planning gain’ requirements can create additional challenges - one of which is the requirement that any new development achieves a minimum 10% uplift on the existing biodiversity on site.

Navigating the planning system against the backdrop of seemingly persistent economic uncertainty presents a real challenge. There are solutions: land diversification, whether developing, relocating, or seeking alternative uses can increase a hotel’s value and generate income. Substantial changes may be necessary, but with the appropriate strategy, substantial change can result in substantially increased profitability.

Emblems Collection Debuts in the United Kingdom with Lucknam Park Hotel & Spa

Emblems Collection, a new global portfolio of luxury hotels from Accor, has launched its debut and flagship property, Lucknam Park Hotel & Spa, Emblems Collection in the Wiltshire countryside, within the British Cotswolds and announces six additional openings over the next two years, all celebrating character and timeless elegance.

Following the first opening of the brand, Emblems Collection is expanding with six hotels already signed and announced, fifteen additional projects under advanced negotiations. Six new openings are planned through 2027: four properties in Italy, one in Greece and one in Canada.

The exclusive collection aims to redefine the standards of luxury hospitality with an objective of sixty properties worldwide by 2032.

development strategy targets key luxury markets expansion across Europe, North America, the Middle East, Latin America, the Pacific, and Africa.

Maud Bailly, CEO Sofitel Legend, Sofitel, MGallery and Emblems Collection, said: “Emblems Collection is built around the essence of understated, quiet luxury – where true elegance lies in a timeless sense of exclusivity and intimacy. We carefully select iconic properties and destinations that allow our guests to reconnect with themselves, far from the noise of everyday life. In a fast-paced world, we value privacy and tranquillity, offering sanctuaries where luxury isn’t loud, but deeply felt. Each Emblems Collection hotel embodies authenticity, grace, and soul – because it’s not just beauty that defines a place; it’s the soul that makes it unforgettable. It’s the soul that makes Emblems.”

Ireland Wins World’s Best Steak at World Steak Challenge

Ireland has won the World’s Best Steak award at the World Steak Challenge in London. In addition to this, Ireland landed a record-breaking 68 medals at the prestigious awards. With 24 gold medals, Ireland was the top-performing country overall, and won the grand prize for Irish grass fed steak.

Dawn Meats and Lidl won the coveted award of the World’s Best Steak for a grass fed Angus sirloin. Of the World’s Best Steak from Ireland, the judges said, “The tenderness is similar to the tenderloin but it also carries a wonderful taste similar to a ribeye”, adding that it “offers the best in terms of texture and flavour.”

Along with winning the World’s Best Steak, Dawn Meats secured 11 gold medals for Ireland at the competition.

Robert Ryan, Lidl Ireland and Northern Ireland Chief Executive Officer said: “Together with our valued Irish supplier, Dawn Meats, we’re immensely proud our own-brand Irish grass-fed steak has been recognised as World’s Best Steak at the World Steak Challenge. At Lidl, providing the highest quality products at the best value on the market has

always been our promise to our customers and this recognition underscores our strong commitment to providing world-class Irish produce at the best value on the market to shoppers across the country.”

Speaking at the awards in London, Mark Zieg, Bord Bia’s Beef Sector Manager, said: “After three years of taking away a record number of medals in the World Steak Challenge, it is a fantastic win for Ireland to be awarded the World’s Best Steak award. Ireland’s performance at the World Steak Challenge is testament to the dedication and quality of our farmers and processors. Grass-fed beef from Ireland, produced under the Origin Green programme, continues to set the global standard for quality and sustainable production. These awards validate and reinforce Ireland’s position as a world leader in beef production.”

The World Steak Challenge is now in its eleventh year and is regarded as the ultimate benchmark for steak producers worldwide. This year’s judging panel, comprising over 60 international experts, assessed entries on both raw and cooked criteria. 304 medals were awarded in total with Ireland taking home the greatest medal haul of 68 gold, silver or bronze medals.

The

345 Leading Hospitality Businesses Demand Action At The Budget

In a significant intervention ahead of the Budget on November 26, leading hospitality businesses have backed UKHospitality’s call for urgent action to support hospitality.

The letter, backed by a broad coalition of pubs, restaurants, hotels, bars, leisure parks, visitor attractions and more, said the impact of the last Budget was “immediate, concentrated and socially regressive”.

It said it left the sector “taxed out”, with businesses forced to close, more than 80,000 jobs lost in the sector, opportunities for young people reduced and prices increased for consumers.

Signatories, including Big Table Group, Butlin’s, Fuller’s, Greene King, IHG Hotels & Resorts, KFC UK & Ireland, Loungers, Marston’s, Merlin Entertainments, Stonegate Group and Wagamama are urging the Chancellor to:

• Lower business rates to revive high streets, by delivering the maximum discount for hospitality properties under £500,000 rateable value and applying no penalty charge to larger hospitality properties which are such important community and cultural assets.

• Fix NICs to boost jobs, through targeted support for employers hiring young people and those returning to work.

• Cut VAT on hospitality to drive investment and make us more competitive with European counterparts.

The letter said: “We are writing in advance of your forthcoming Budget as a sector united behind one message: deliver change for hospitality at this Budget so that we can get back to growth.

“Nothing shapes society’s sense of whether their country is on the right path like the health of hospitality and the high street.

“But the last Budget left our sector taxed out. Today, hospitality has the highest tax bill in the economy. The impact has been immediate, concentrated, and socially regressive. Over 80,000 jobs have been lost and nearly

6 in 10 hospitality businesses are pessimistic about the sector’s prospects over the next year, negatively affecting jobs and investment.

“Many businesses have either closed or cancelled planned expansion. Young people and those who work part time have seen their opportunities narrow and the benefit bill has grown as a result. Towns and rural and coastal areas have been hit harder than the big cities due to the prevalence of hospitality. Consumer prices have risen.

“We are asking for urgent action at the Budget, so we can support your goals to get young people and the economically inactive into work, regenerate high streets and boost tourism and, ultimately, drive economic growth.”

Kate Nicholls, Chair of UKHospitality, said: “This extraordinary coalition demonstrates the united view of hospitality that there needs to be urgent action at the Budget.

“From pubs, restaurants and hotels to leisure parks, visitor attractions and contract catering, hospitality is being taxed out.

“The impact of the last Budget was devastating. Business closures, job losses, curtailed investment, consumer price rises and lost opportunities for young people are all direct impacts of the choice made to inflict £3.4 billion of additional annual cost on our sector.

“Without action, we will see these impacts continue and intensify.

“In two weeks’ time, these businesses and the millions of people they employ need to see measures to reduce hospitality’s cost burden and back our sector.

“Hospitality is clear: lower business rates, fix NICs and cut VAT to support hospitality, affect change on our high streets and support the renewal of the country.”

Hotel Group’s Culinary Academy Recruits New Trainee Chefs

Natasha Bull, who has moved up to the Lake District from Derbyshire to work, and Alice Metcalfe from Kendal are the latest recruits to train under the English Lakes Hotels Culinary Academy.

In partnership with Kendal College, the training academy offers an apprenticeship for the students to attain Level 2 Commis Chef and Level 3 Chef de Partie qualifications, as well as earning a living with hands on, practical experience in a restaurant kitchen.

Both Natasha and Alice will be learning their trade to cook up a successful career path in the busy kitchen at Wild Boar Estate near Windermere.

Established in 2017, the English Lakes Hotels Culinary Academy offers fully accredited courses to train budding chefs whilst they earn

a wage with the hotel group. Both apprentices will be working under the tutelage of group training and development chef Daniel Winstanley, who is an appointed member of The Master Chefs of Great Britain.

“I started looking online at how to train to be a chef and what qualifications were needed,” explains Natasha: “The one which really stood out with a specific career pathway was the English Lakes Hotels Culinary Academy.”

Daniel Winstanley from English Lakes Hotels Resorts & Venues adds: “We’re thrilled to welcome Natasha and Alice to the Culinary Academy. They’ve already settled brilliantly into their kitchen brigade at Wild Boar Estate, showing great enthusiasm and teamwork.

“We’re especially excited to have them involved in our live cooking tent at the Lancaster University Christmas markets, where they’ll be showcasing their skills and exploring the diverse food cultures on offer.”

Two apprentice chefs have joined a Cumbrian hotel group’s specialist training academy.

Hospitality’s Hidden Talent Pool: Can The Older Workforce Help Solve the UK’s Hospitality Staffing Shortage?

By Josie Beal, Legal Director

The hospitality industry is powered by people, the smiles, the service, the sense of welcome. People aren’t just part of the industry; they are its lifeblood. In a sector where service defines success, attracting and retaining the right people isn’t just important, its critical.

However, the sector has faced persistent staffing challenges. According to the Office for National Statistics, vacancies peaked at more than 112,000 last year. But a demographic shift might offer hope: over 50s now make up one-third of the hospitality workforce and their numbers have grown by 165,000 in just three years, a study by Caterer.com found. Data from the Institute for Fiscal Studies suggests there has been an increase in 50- to 64-year-olds returning to the workforce and, according to Rest Less, 70% of over 50s would consider a hospitality career.

WHY

OLDER WORKERS MATTER

Older workers can bring reliability, strong customer service skills, and experience that can enhance team stability and guest satisfaction. Research even suggests that businesses with a higher proportion of older employees can be more productive.

LEGAL CONSIDERATIONS

Age is a protected characteristic under Equality Act 2010, and employers should be mindful that recruitment strategies that target or exclude specific age groups risk discrimination claims. Employers should therefore avoid focusing exclusively on one demographic and instead ensure recruitment processes are inclusive, appeal to a broad range of applicants and do not disadvantage those with a particular protected characteristic (including but not limited to age).

BUILDING AN INCLUSIVE RECRUITMENT STRATEGY

Instead, employers should strive to adopt an inclusive recruitment strategy which will appeal to a wide range of applicants, including adopting an age friendly culture. Employers can take a number of practical steps.

• Inclusive job adverts and recruitment processes: employers should audit job adverts to remove any bias, including age bias, and ensure that the language used is inclusive – for example, in the case of age, avoiding agerelated language such as “young and energetic”. Employers should also consider how their recruitment processes could reach a diverse audience by, for example, allowing paper or in person applications in addition to applications online and via recruitment consultant.

• DEI policies and training: employers should have policies and training in place covering diversity, equity and inclusion. In order to foster a genuinely inclusive culture, employers should ensure these are embedded in the workforce and ensure that managers and those involved in recruitment are trained in implementing these policies and practices, so that they lead by example.

Flexibility: one of the key advantages within the sector is that there is often the ability to work flexibly, which can appeal to a diverse range of applicants. Employers may wish to showcase this as part of the recruitment process for example spotlighting part time, seasonal and job-sharing opportunities.

• Upskilling opportunities: employers should consider outlining the training, upskilling opportunities and support that will be available as part of the induction process. For example, in relation to the technology employees may be required to operate such as tills, card machines and online training programmes – to avoid discouraging applicants who may not be familiar with such technology.

• Culture and belonging: creating a sense of belonging and showcasing culture is a powerful recruitment and retention tool. To appeal to applicants of all ages, employers can showcase intergenerational teams in job adverts and social media. When candidates see themselves reflected in an organisation’s culture, they are more likely to apply and stay.

The rise in older workers joining the hospitality sector is encouraging given the staffing challenges faced by the industry. However, employers should avoid focussing on one particular demographic alone when considering recruitment strategies as this may risk disadvantaging other applicants and may be discriminatory under Equality Act 2010. Instead, employers should use these insights as a prompt to audit recruitment processes to ensure that they are inclusive and appeal to a wide range of applicants. This will include applicants of diverse ages, but also a wide range of other applicants. By embracing flexibility, inclusivity, and belonging, hospitality businesses can unlock a vital talent pool, helping to stabilise staffing and strengthen the sector for the future.

Asian Food & Drink Awards Finalists Announced

Samara Events has revealed the identities of the UK’s top 50 Asian restaurants, with the winners set to be feted at a glittering awards ceremony being held at the Dilly Hotel in London’s Mayfair on Monday 2nd December.

The top 50 venues will now be being whittled down to 10 eventual winners by a team of judges led by Good Curry Guide editor, George Shaw, who said:

“Those working in the Asian hospitality sector are a shining beacon of light showing the enrichment afforded by multiculturalism and the social cohesion enjoyed by most people in our towns and cities around the country.”

“These, the 10thAsian Food & Restaurant Awards (AFRA), are a significant landmark on a decade-long journey of celebrating culinary excellence.”

The Asian Food & Restaurant Awards is an annual black-tie gala dinner dedicated to

recognising excellence across the Asian food and hospitality sector.

The awards celebrate outstanding achievements among restaurants, takeaways, chefs, food and drink brands, catering companies, retailers, and suppliers that have made an indelible mark on the eating habits of the British public.

Attul Haq, AFRA’s CEO, said: “The British-Asian food and hospitality industry plays a significant role in the UK economy and contributes greatly to the country’s cultural and economic growth.

“These awards highlight the contribution of the people and brands that are driving Britain’s food industry forward.”

See the full list on winners herehttps://catererlicensee.com/asian-food-drink-awards-finalists-announced-2/

Institute of Hospitality Chairman Visits North Warwickshire and South Leicestershire College to Inspire Future Talent

North Warwickshire and South Leicestershire College (NWSLC) was honoured to welcome Martin Traynor OBE FIH, Chairman of the Institute of Hospitality (IoH), on Wednesday 5 November, as he toured the college’s catering and hospitality facilities and met with students and staff.

The visit provided an invaluable opportunity for learners to engage with one of the leading voices in the sector and gain insights into the future of the profession.

The Institute of Hospitality has been at the forefront of the industry since 1938 and is now recognised as the world’s leading, award-winning, professional membership body for hospitality professionals.

As a registered charity, the IoH is dedicated to continuing professional development, lifelong learning, and supporting the next generation of hospitality leaders.

During the visit, Martin praised the college’s modern training kitchens

and real-life working environments, emphasising how hands-on learning opportunities such as those at NWSLC are crucial for preparing students for successful careers in the industry.

He said: "The hospitality industry offers some of the most dynamic and rewarding career paths. It's inspiring to see the facilities here at NWSLC and to meet students who represent the future of our sector.”

The visit also aligns with the IoH’s broader mission to inspire, support, and celebrate hospitality professionals across the globe. Under the leadership of Chief Executive Robert Richardson FIH, the IoH continues to evolve with a focus on inclusivity, relevance, and excellence.

NWSLC Principal and Chief Executive Marion Plant OBE said: “We were delighted to host Martin Traynor and showcase the talent and enthusiasm of our students.

“The visit reinforces our shared belief in the power of education to transform lives and support a thriving hospitality industry.”

UK Jobless Rate Hits Highest Level Since Pandemic as Labour Market Weakens

Britain’s unemployment situation has deteriorated to its worst point since the COVID-19 pandemic, according to new figures that reveal ongoing challenges in the employment sector despite monetary policy adjustments.

Data released by the Office for National Statistics shows the unemployment rate reached 5.0% in July to September 2025, marking an increase from the previous quarter and representing levels above those recorded a year earlier.

The employment landscape continues to contract, with payrolled employees declining by 32,000 between August and September 2025. Preliminary data suggests this downward trend persisted, though such early estimates typically undergo revision in subsequent reports.

Job vacancies remained broadly stable, with only a modest increase of 2,000 positions recorded in the August to October period, bringing the total to 723,000.

Wage growth has shown signs of moderating. Average regular earnings rose 4.6% annually in July to September 2025, while total earnings including bonuses increased by 4.8%.

These figures remain elevated compared to inflation targets set by central bank officials.

The public sector experienced notably stronger pay growth at 6.6% compared to the private sector’s 4.2% though timing differences in pay settlements may have influenced this gap.

Michael Kill, CEO, Night Time Industries Association:

“The latest ONS figures are deeply concerning. A rise in unemployment to 5%, the highest in four years, is a stark signal that the Government’s current approach is failing to support job – particularly in sectors like hospitality, leisure, and night-time industries, which have been hit hardest by the national insurance increase and the rising national living wage.

“Economists have long warned that April’s £25bn hike in employer National Insurance contributions would squeeze firms’ payrolls and stall hiring, and these numbers confirm their fears. HMRC data showing a fall of

180,000 workers on company payrolls in the last year underlines that businesses are already under significant pressure.

“The Government must recognise that these policy choices are not neutral—they have real consequences for employment. Increasing taxation on businesses during a slowdown risks further job losses and threatens the recovery of the sectors that employ millions of workers. If the Chancellor proceeds with further tax rises in the upcoming budget, it will only exacerbate the problem, discouraging investment and undermining economic growth at a time when jobs are already under threat.

“We urge policymakers to reconsider the trajectory of taxation on businesses and to take a measured approach that protects jobs, supports growth, and allows the UK’s economy – and its workforce – to thrive.”

Liz McKeown, who leads economic statistics at the ONS, characterized the data as indicating labour market weakening, noting that payroll numbers have declined across most recent monthly periods based on updated tax information.

The statistics arrive at a sensitive moment for economic policymakers, who must balance concerns about price stability against employment objectives. Some monetary policy officials have maintained focus on inflation risks despite rising joblessness.

The government’s Office for Budget Responsibility will likely scrutinize these figures as they prepare fiscal forecasts, particularly given that unemployment has climbed steadily from 4.4% seven months prior.

Work and Pensions Secretary Pat McFadden acknowledged the challenges, stating that while over 329,000 additional people entered employment this year, the data reinforces the need for comprehensive employment initiatives. He referenced plans to modernize job centres, expand youth support services, and address healthrelated barriers to work through enhanced employer partnerships.

The employment rate for working-age adults stood at 75.0% in July to September 2025, showing a quarterly decline though remaining above year-ago levels

China Fleet Country Club Celebrates Double Wins At Cornwall Tourism Awards

China Fleet Country Club has been recognised for its outstanding quality and commitment, bringing home awards from the prestigious Cornwall Tourism Awards 2025. The Club, located on the Devon/Cornwall border in Saltash, was named a Bronze winner in the fiercely competitive REGENERATIVE TOURISM AWARD (sponsored by Eden Project) and secured a major GOLD in the prestigious BUSINESS EVENTS VENUE OF THE YEAR (sponsored by ADA Cosmetics).

The ceremony, hosted by broadcaster and journalist Daphne Skinnard at the magnificent Truro Cathedral, celebrated the very best of Cornwall’s dynamic hospitality and tourism industry.

This double win is a powerful validation of the Club’s strategic, multi-million-pound investment strategy, designed to create a yearround, world-class destination for fitness, leisure, wellness, and business.

“This is a moment of immense pride for everyone involved with China Fleet Country Club. To win not

one, but two such significant awards, underscores our unwavering commitment to sustainable growth and our community,” said Dean Bennett, Managing Director of China Fleet Country Club.

“Our success tonight is a direct result of our continued, significant investment into the Club’s facilities, including our solar-powered initiatives and our state-of-the-art facilities. We are proud to employ local people, honour our military heritage, and provide a truly exceptional experience that contributes positively to Cornwall’s future.”

The REGENERATIVE TOURISM AWARD win highlights the Club’s dedication to sustainability. This includes strategic investments in green solar energy, which significantly reduces the Club’s operational footprint, alongside its Gold accreditation by Green Tourism.

Securing the BUSINESS EVENTS VENUE OF THE YEAR award recognises the Club’s robust, non-seasonal commercial strategy.

The Club is owned by the military charity, the China Fleet Trust, and honours its deep-rooted connection to the Armed Forces, including the employment of many ex-serving personnel and military spouses.

UK Drinks Industry Unites in Call on Chancellor Not to Raise Excise Duty

With two weeks to go until the Autumn Budget, and on the day of a collective meeting with the Exchequer Secretary, the seven trade bodies representing drinks producers across the UK have today released a joint statement urging the Chancellor to support the sector and not raise duty.

The full statement said:“Brewers, distillers, vintners, and cider makers are all facing significant challenges – investment is stalled and more jobs are being lost every day. This includes the hospitality sector, in which our industries play a vital role. Across the UK’s pubs, bars, restaurants, visitor experiences and retailers, costs have risen at a time when households are feeling the pinch. With one voice we want to be clear, as we were with the Exchequer Secretary today – now is not the time to raise excise duty.

“By making the positive, growth driven choice to not increase duties, the Chancellor can show she understands the pressures our industries face. More than that, she can give our sector the confidence to invest, to create jobs, and to return to growth.

“Our members are committed to working with government to generate the revenues necessary to support vital public services. More investment, more jobs and more sales will do this, not more taxation.

“We hope the Chancellor will back our sector, and in doing so boost the economy.”

Beyond Recipes: Training Chef-Managers

By Karine Hyon Vintrou, Managing Director of École Ducasse (www.ecoleducasse.com)

Cooking is often seen as the art of gesture, the mastery of technique and individual creativity. Yet, the success of a great chef relies above all on their ability to orchestrate a brigade in harmony. In a world shaped by globalisation, the environmental crisis, and the profound transformation of new generations’ expectations, the chef must now be both a craftsman of taste, a visionary entrepreneur, and an inspiring manager. Behind every dish lies a team to unite, a business to sustain, and values to uphold. Training chefs today means training responsible leaders who are aware of their impact and their role.

A PROFESSION IN TRANSFORMATION

A few decades ago, climbing the culinary ladder was almost an initiation rite: strict hierarchy, military discipline, and recognition from gastronomic guides. But this vertical vision of the profession is fading. Today, young talents reject the authoritarianism of traditional brigades. According to a Deloitte study, 46% of Generation Z consider well-being and a sense of purpose at work more important than rapid career progression.

The 21st century chef has become an intercultural manager, whose brigades bring together talents from around the world with different backgrounds and sensibilities. They must also navigate new expectations: alignment with personal values, the search for meaning, and work-life balance. In a world where young professionals increasingly value collective experience over a meteoric career, the chef’s role is no longer to command but to unite, to transmit, and to inspire a shared vision.

In the dining room, clients too now expect more than just excellence on the plate; they demand tangible commitments, and an increasing number of consumers now consider product sustainability a decisive factor when choosing a restaurant. The chef thus becomes a societal actor, a custodian of shared values.

THE MANAGERIAL DIMENSION: A KEY TO SUCCESS

A brigade is a microcosm, a miniature enterprise with its own tensions, urgencies, and cultural differences. Leading a team of 20, 30, or even 50 people in this context requires more than culinary skill.

It calls for mastering what are often called soft skills:

• Communicating clearly under the pressure of service

• Reading emotions and detecting signs of discouragement

• Managing conflict without breaking cohesion

• Inspiring through example rather than authority

• Motivating individuals from diverse backgrounds

In culinary education, these dimensions were long considered secondary, yet today they are central to success. An exceptional dish is always the fruit of a collective effort, and that collective can only thrive if its leader has developed emotional intelligence as much as creativity.

THE CHEF AS ENTREPRENEUR AND INNOVATOR

But a chef’s role cannot be limited to management, as it is also deeply entrepreneurial. Opening a restaurant, defining a concept, attracting investors, and building a brand identity are all part of a chef’s reality.

A great chef is also a business leader. They must understand budgeting, profitability models, and market dynamics. They must innovate not only in the kitchen but also in the guest experience, in how they collaborate with producers, and in their integration of digital and technological solutions.

Training chefs in these areas means giving them the tools to turn passion into a sustainable project. Without such preparation, many culinary ventures falter under economic pressure.

THE PEDAGOGY OF THE FUTURE: LEARNING DIFFERENTLY

This is where schools have a decisive role to play. Education can no longer be limited to technical mastery; it must immerse students in real-world scenarios where they simultaneously develop their culinary, managerial, and entrepreneurial abilities.

At École Ducasse, we have embraced this approach. Our students work on projects that expose them to the real dilemmas faced by today’s chefs:

• Building a multicultural brigade around a common menu

• Developing a realistic business plan for a sustainable dining concept

• Reflecting on ethical sourcing and waste reduction

• Speaking publicly to defend a culinary vision

Through such experiences, we cultivate true chef-managers, well-rounded individuals capable of creating, leading, and inspiring.

TOWARD A NEW GENERATION OF GASTRONOMIC LEADERS

This movement goes far beyond gastronomy. In sports, in luxury, and in business, the same transformation is underway: leadership is no longer vertical but collaborative. High-performing organisations are those that combine technical excellence with human intelligence.

This evolution aligns perfectly with modern theories of leadership, notably transformational leadership (James MacGregor Burns, Bernard Bass), which holds that a leader inspires and elevates their teams by giving meaning, embodying a vision, and fostering individual growth.

Applied to gastronomy, this approach redefines the chef’s role, no longer merely as a holder of know-how, but as a catalyst for talent, a transmitter of values, and a driver of collective engagement.

Shepherd Neame Installs Six New Lifesaving

Defibrillators At Its Pubs In Kent & Sussex

The Faversham-based brewer joined forces with charity London Hearts, which procures and distributes defibrillators across the UK, to source Government match funding for the equipment.

Among the pubs to receive a defibrillator is The Bellhouse in Leighon-Sea, and members of the Jude Harvey Foundation recently visited to see the new defibrillator in situ.

In December last year, when the pub officially reopened following a £300,000 transformation, Shepherd Neame Chief Executive Jonathan Neame presented a £1,000 donation to the foundation, which promotes heart screening and awareness to help prevent Young Sudden Cardiac Deaths (SCDs) in memory of 19-year-old Jude, from Southend, who died after suffering a cardiac arrest in 2023. Jude’s father, Gary said: “We are pleased to support Shepherd Neame in their endeavours to fund and install lifesaving defibrillators in their pubs. Anything that can be done to improve awareness and access to such vital equipment is to be applauded.”

General Manager Athena Sigsimondi said: “The Bellhouse is here for its community, and we are delighted to welcome the installation of this defibrillator, though, naturally, we all hope it is never needed.” As part of the initiative, new defibrillators have also been installed at the following Shepherd Neame sites

They have all been added to a national network map, DefibFinder.

A total of 23 defibrillators are already in place at Shepherd Neame pubs and hotels across Kent, Surrey and Sussex, and one is also available in reception at its Faversham Brewery.

Shepherd Neame Chief Executive Jonathan Neame said: “We take pride in ensuring that our pubs are at the heart of their communities, and this investment means that they can play an even greater role, by ensuring that life-saving assistance is available to all when it matters most.”

Jo Lovell, Chief Operating Officer of London Hearts, said: “The aim of London Hearts Charity is to increase the number of available AEDs (Automated External Defibrillators) throughout the UK. We are extremely pleased to have worked together with Shepherd Neame in providing this life-saving equipment to more local communities.

We feel it is vital that AEDs are readily available to everyone to protect them from Cardiac Arrest which tragically can happen to a person of any age at any time!”

Picture Perfect Pubs: CAMRA Design Awards Open

in Kent: The Manor Farm Barn in Southfleet, near Gravesend; The Belle Vue Tavern in Pegwell Bay; The Granville in Canterbury; The Cock Inn in Boughton Monchelsea near Maidstone, and The Plough Inn in Lewson Street near Faversham.

Find the Right People for Your Business with the Jobcentre Plus Recruitment Service

Companies across the country looking to recruit the right people for their businesses are increasingly harnessing the benefits of the no-fee recruitment service provided by Jobcentre Plus.

With more businesses finding it hard to fill their vacancies with suitable candidates, the Jobcentre Plus professional recruitment service aims to back your business, while providing opportunities for jobseekers in the local community.

A No Fee Recruitment Service

This comprehensive support includes providing expert advice on recruitment best practice, help with advertising your jobs locally, finding the right candidates for your business, shortlisting CVs, and even giving you the space to interview at a local jobcentre. They can also assist with setting up work trials, work experience and apprenticeships and provide guidance on employing people with disabilities or health conditions.

An Easy Relationship That Delivers Results

Dalmeny Resort Hotel in Lytham is one of many businesses already using the service.

Chris, owner of the Dalmeny Resort reports “The benefits that we have experienced are the ability to identify key personnel accurately. There is a personal vetting process, and candidates are matched to positions far more efficiently than on any other platform I have ever used.”

He also highlights how easy it has been to develop a productive relationship with Julie, their local JCP Employer Adviser. “We have a great relationship. I was a little bit sceptical at the beginning, but the candidates she sent changed my perception of Jobcentre Plus as a whole.”

Julie says it is all about knowing what the employer needs: “I find the right people and the relationship with the employer continues to go from strength to strength.”

Thanks to the service, the hotel has recruited local candidates for a wide variety of roles. “The obvious benefits of working with the jobcentre are the ability to react quickly to recruitment requirements” says Chris. “My advice to any local business would be to use it! It’s a free service. The personal touch is 100%. And for me it is more about human relationships than looking at CVs. It’s a lot more human.”

Take Action Today

Whether you have 1 vacancy or 100, our Jobcentre Plus Employer Advisers can help to take the hassle out of recruitment, leaving you to get on with business.

To find out what we can offer you, visit business.gov.uk/recruit and fill out our simple enquiry form.

A local Employer Adviser will then call you back to discuss your recruitment needs and how we can support you.

You can also find out about our full range of services at gov.uk/jobcentre-plus-help-for-recruiters/ recruitment-advice-and-support

Eligibility Criteria Apply

Chris, Dalmeny Resort

Julie, Employer Adviser

Backbone Of Our Communities Are At Risk; Fair Taxes Could Turn Pub Closures Into Job Growth

Steve Alton, CEO of the British Institute of Innkeeping (BII), has today written to the Hon. Rt. Chancellor Rachel Reeves ahead of the upcoming Budget, calling for urgent action to support UK pubs and the vital role they play in communities and the economy.

Representing over 13,500 members across the UK with the majority operating single independent pubs, the BII has highlighted the stark reality facing the sector. Following substantial tax increases introduced in April and long-term inflationary pressures, only one-in-three pubs is now profitable. The BII is warning that 35% of the nations’ pubs risk closure without immediate intervention.

Despite strong trading throughout this year, the financial pressures have forced operators to make extremely difficult decisions. 74% of operators have significantly reduced staff hours, while 70% have reduced their number of employees with licensees now covering the shortfall by working unsustainably long hours themselves.

THE BII IS CALLING ON GOVERNMENT TO URGENTLY ACT ON THE FOLLOWING PRIORITIES:

• VAT Reform: Permanently reduce VAT on pub sales to 10%, boosting resilience, creating jobs, enabling investment and minimising price rises for consumers.

• Business Rates: Deliver permanent, real-terms reductions in business rates bills from April 2026.

• Employment Incentives: Reverse recent NICs changes and introduce financial incentives for pubs hiring under-25s and those returning to work.

THE BII’S MEMBER DATA SHOWS THAT FAIR TAXATION WOULD HAVE IMMEDIATE IMPACT:

• 73% of pubs would increase investment

• 60% would increase staff hours

• 50% would increase their number of employees

Steve Alton commented: “Since the Covid pandemic, Government has recognised the huge value of our pubs, with the Prime Minister recently stating that ‘When our locals do well, our economy does too.’ This recognition must now be matched with urgent action at the budget to drive local economic growth by reducing the unfair tax burden. This will create skilled jobs and allow pubs to continue to serve their communities. Without it, many simply will not survive.”

The BII has urged the Chancellor to seize the opportunity to support and invest in the Great British Pub, stating that closures would result in lost jobs, lost tax revenue and immeasurable damage to communities in every town, village and high street across the UK.

Read the letter to the Chancellor - https://bit.ly/BIIChancellorNov25

The MOBO Group and Greene King Partner Together to Open ‘House of MOBO’ Pub in South London

The MOBO Group and Greene King have today announced the opening of a new pub partnership together – the ‘House of MOBO’, a vibrant community hub in South London that celebrates Black culture and reimagines what a modern pub can be.

Opening its doors on Thursday 27 November, the ‘House of MOBO’ will operate at the site of the former Paxton pub located at 255 Gipsy Road in Gipsy Hill, South London.

A unique collaboration between MOBO and Greene King, the pub will be operated by the MOBO Group with the support of Greene King Pub Partners – the leased, tenanted and franchise division of the pub company and brewer – which operates 1,000 pubs in partnership with entrepreneurs and businesses.

The new, landmark pub, which is reopening after the Paxton pub closed more than two years ago, will serve the community as a hub for culture, creativity and connection in the heart of South London.

True to MOBO’s mission of celebrating excellence and breaking down barriers, the ‘House of MOBO’ will provide a stage for emerging and established talent, while offering a warm, inclusive environment where everyone feels welcome.

To support this vision, Greene King has extensively invested in the pub, including a bold new design and refurbishment, creating a striking new space that embodies inclusivity, collaboration and creativity.

The ‘House of MOBO’ builds on the success of Greene King’s wider partnership with the MOBO Group, which has seen the company already work closely with MOBOLISE, the MOBO Group’s career development platform that connects driven talent to career opportunities, mentoring and professional growth across industries.

The news of the opening of the ‘House of MOBO’ comes after Greene King won two awards at the WiHTL Inclusion in Awards in October. Unity, the company’s employee led inclusion group (ELIG) that represents ethnic minorities and their allies, was awarded Most Impactful Employee Resource Group, with Nick Mackenzie being named the Most Inclusive Group Chief Executive Officer in Hospitality, Travel and Leisure.

Nick Mackenzie, Chief Executive of Greene King, said: “Our partnership with the MOBO Group is all about creating opportunities and opening doors to unlock and support underrepresented talent in our sector, which is why we are incredibly proud to be working with them to launch the House of MOBO.

“This new pub will be a shining example of the important role our locals play at the heart of their communities – providing a space to celebrate culture, champion diversity and bring people together in a warm, welcoming hospitality experience that’s truly open to all.”

Kanya King CBE, Founder and CEO of the MOBO Group, said: “The House of MOBO is a bold new chapter in our story – a place where culture, creativity and community come together under one roof.

“For three decades, MOBO has been about opening doors and building platforms, and now we’re extending that spirit into the heart of the high street.

“This space represents everything we stand for – belonging, opportunity and coming together. It’s more than a pub; it’s a living, breathing reflection of the communities that inspire us.

“Our partnership with Greene King combines our shared commitment to positive social change. Together, we’re doing more than opening a pub – we’re also opening up opportunities.

“The House of MOBO will be a home to connect, create, and be proud of who you are.”

Step Into The Future With The New Microsave Gen:2

Regale launches bold new Papaya, 100% recyclable next-generation product – available for Panasonic NE-1878, NE-1864 and NE-1815 (also compatible with the popular, now-discontinued NE-1843 and NE-1853 models).

Regale has unveiled the Microsave Generation 2 (Gen:2) cavity liner, a major step forward in the evolution of its market-leading microwave protection solution.

Made from a more robust 100% recyclable material, Gen:2 supports operators’ sustainability goals while delivering up to a 20% saving compared with the existing range.

Like the original Microsave, Gen:2 protects valuable microwave equipment from grease and food particles which, if left, can cause serious or unrepairable damage. Both models are dishwasher safe, food safe, and offer a quick, hygienic cleaning solution for busy kitchens.

The striking Papaya finish marks Gen:2 as the next stage of development and makes it instantly recognisable in fast-paced kitchens. Papaya also symbolises speed, innovation and progress — qualities that reflect the product’s next-generation design.

The new liner is fully compatible with the Panasonic NE-1878, NE-1864 and NE-1815 inverter microwaves,

with plans to extend the range further over the next 12 months.

Iain Phillips, Managing Director of Regale, commented: “As the largest independent commercial microwave specialist in the UK, and the largest reseller of Panasonic catering equipment products in the world, it is imperative that we adapt and move with the industry, ensuring that our product range also aligns with the evolving demands of modern foodservice operators.

“Operators are currently facing huge pressures, not only with the impact of both the National Living Wage/National Minimum Wage and National Insurance contributions, but also with rising energy bills. At Regale we fully understand and appreciate these challenges, which is why we have developed Microsave Gen:2 — a more cost-effective option, using a material that is not only durable but 100% recyclable too.”

Both the original transparent Microsave liner and the new Gen:2 will be sold side by side, giving operators flexibility and choice when selecting the right protection for their Panasonic microwaves. The new Microsave Gen:2 Papaya liner will be available from 1st November, with samples from 1st October. Stock will be ready for next working day delivery. Visit www.regale.co.uk for further information or see the advert on the facing page.

Unlocking a New Waste Stream - The M62 FOG Recovery Pilot

AN INNOVATIVE APPROACH TO TRANSFORMING KITCHEN WASTE

The M62 FOG Recovery pilot has demonstrated that fat, oil and grease (FOG) waste from restaurant kitchens can be treated not as a disposal problem, but as a valuable new waste stream. Traditionally, GRU (grease recovery unit) waste was either sent to landfill or mixed with other liquidwaste streams, limiting its potential for reuse.

With the introduction of the Environment Act 2021, landfill disposal of food waste is no longer permitted, creating an urgent need for a sustainable pathway.

Through this project, GRU waste has been independently collected and processed at Eco Clarity’s North West FOG Recovery Hub in Stockport, where its patented technology upgraded the waste into a renewable feedstock with 99.6% value.

This project is a first of its kind in the UK, where GRU waste has been recognised as a dedicated recoverable stream, creating a new pathway for renewable fuels while supporting the UK’s sustainability and net zero goals.

PROJECT OVERVIEW

The Big Table Group (BTG), one of the UK’s leading independent restaurant operators, partnered with GreaseTech Drainage Solutions and Eco Clarity to deliver this pilot.

Twenty-five BTG restaurants along the M62 corridor participated, representing brands such as Bella Italia, Las Iguanas, Banana Tree, Frankie & Benny’s, Chiquito, Café Rouge and Amalfi.

GreaseTech managed servicing and maintenance of all GRUs and traps, consolidating collections across the portfolio. Eco Clarity processed the recovered waste at its Stockport Hub, refining it into a high-value waste feedstock.

GRU waste included both the wastewater retained within the unit and the skimmed FOG that staff empty daily. Over 6 months, these streams were collected as a single recovery pathway, the project demonstrated the full value of GRU waste when treated as a distinct, recoverable material for reuse.

RESULTS

CHALLENGES

• Finding a sustainable enduse for GRU waste

• Consistent waste handling and staff awareness

• Preparing for food waste landfill bans

OUTCOMES

• GRU waste converted into low-carbon renewable fuel

• 2,173kg CO2e emissions prevented from 25 sites over a 6 month period

• Carbon savings were accredited directly to BTG supporting their ESG goals

• 3,966kg of GRU waste was recovered and separated into three reusable streams: FOG, wastewater and solids

• From this, 929kg of FOG was successfully upgraded into a 99.6% pure renewable feedstock

• This prevented 2,173kg of CO2e emissions

The recovered FOG is now ready for biodiesel production, a renewable fuel that delivers up to 87% fewer carbon emissions compared with fossil diesel

This represents a major shift. What was once mixed, landfilled, or wasted has now been recovered, refined and transformed into a resource for renewable energy.

IMPACT

Nearly a tonne of FOG was diverted from sewers and landfill, reducing the risk of blockages, pollution and remediation costs.

More importantly, the project created a circular pathway in which restaurant waste can be recycled into renewable fuel, supporting the UK’s ambition to decarbonise transport.

Operationally, the pilot proved that GRU waste can be independently collected and processed as a new waste stream. Staff training ensured proper use of GRUs and increased recovery rates, while GreaseTech’s servicing model ensured efficiency across sites. Turning what was once simply disposal, into resource recovery.

PRACTICAL LEARNINGS

The M62 Pilot demonstrated that GRU waste can be successfully recovered and upgraded into a valuable renewable feedstock. It also provided valuable insights into the factors that influence recovery performance across multiple sites.

Staff training and kitchen processes

Where training and awareness was strong, GRU waste was managed more effectively

Embedding GRU handling as a mandatory part of daily routines, and reinforcing this through ongoing staff engagement, would help further standardise performance across more sites.

Consistency and waste quality

The pilot highlighted some variation in the quality and composition of GRU waste. This was expected in a first-of-its-kind trial and offered important learnings about how site practices influence recovery outcomes. Early sampling suggests that with clearer processes, regular reinforcement, and improved onsite handling, even more FOG could be recovered.

Scalability and coordination

Coordinating servicing and collections across 25 restaurants showed that multi-site recovery is achievable. With further refinements in process and logistics, the model can be expanded to a larger portfolio. Scalability will also be accelerated as more FOG Recovery Hubs are established across the UK.

CONCLUSION

The M62 FOG Recovery Pilot has demonstrated a step-change in sustainable waste management for the hospitality sector

What was once routinely landfilled or discarded as mixed waste has been independently collected, refined from 24% reusable FOG value, into 99.6% feedstock, ready for renewable fuel production.

When processed into biodiesel, this feedstock delivers up to 87% lower carbon emissions than fossil diesel, creating a new renewable pathway for UK road transport while supporting the UK’s circular economy and net zero ambitions.

By working together, Eco Clarity, GreaseTech, and The Big Table Group have proven that GRU waste is not just a waste, but has the potential to be converted into a valuable resource.

“This project shows what’s possible when we work together, turning an overlooked challenge into a real opportunity for environmental action and setting the blueprint for GRU recovery nationwide.” - Chris Clemes, CEO Eco Clarity.

Hydes Brewery Pub Tour Draws Record Numbers Across

Salford-based brewer and pub retailer Hydes is toasting success following its popular annual pub tour, which saw more than 500 participants hop aboard a specially commissioned fleet of buses and enjoy the event’s fourth year.

The unique ale trail style tour, which continues to grow in popularity, featured a lively route where all participants take a tour through some of Hydes’ most popular pubs across Greater Manchester and Cheshire.

Starting at The Horse and Farrier in Gatley, the tour wound

PCA Announces New Data Release On Tied Tenant Views On Six

Largest Regulated Pub Companies

The Pubs Code Adjudicator (PCA) has published further data from its 2025 Annual Tied Tenants Survey, offering deeper insights into how each of the pub companies are performing in their relationships with their tied tenants. The Pubs Code regulates the relationship between all pub companies owning 500 or more tied pubs in England and Wales and their tied pub tenants. The regulated pub companies are Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs and Stonegate.

For the first time, the PCA has published individual data tables showing the survey performance of each of the six pub companies. This enables these pub companies to get a deeper understanding of their own tenants’ satisfaction with various aspects of their business relationship impacted by the Pubs Code. In publishing this data, the PCA has been careful to protect individual tenants’ anonymity.

This is the most extensive release of tenant satisfaction data the PCA has ever made available. The aim in providing this new level of detail is to give pub companies the opportunity to identify what their own tenants really think and where improvements need to be made, building on the results released earlier this year.

This data allows the individual pub companies to understand how the different types of tenants feel within their estate at a more granular level, as it breaks down satisfaction scores and feedback by tenant type. The publication of this additional data is also intended to improve transparency and empower tied tenants with information about their pub company

The June data release compared the performance of the pub companies and showed that overall satisfaction remains stable at 61%, however individual performance varies greatly;

• 7 in 10 are satisfied with their BDM relationship overall – but just 59% satisfied with their current agree-

• Tenant awareness of their CCO has increased significantly over time (46% in 2025 vs 25% in 2023). Sharp uplift in familiarity with code rights from 2024

• 8 in 10 found information shared before the start of their agreement useful. 54% said the same of their sustainable business plan (one in four not useful)

• 4 in 10 have negotiated rent in some way in the past two years. Clear majority satisfied with information provided but 1 in 5 not

• Majority of tenants share responsibility for repairs with pub company. 45% are satisfied with how pub company deals with repairs they are responsible for, 41% dissatisfied.

Fiona Dickie, Pubs Code Adjudicator, commented: “We have gone further than ever before with the publication of individual data tables for each pub company to ensure the impact of the survey is widely felt. This gives the pub companies valuable and detailed insights on which to benchmark themselves and strive for improvements in how they manage their tied relationships, and this is good for tenants.

Fiona added: “I would like to stress that tenant confidentiality has been carefully protected, and I would urge tied tenants to take the time to give us their views when the next survey launches in January 2026.”

The new data tables can be accessed in full from the PCA websitehttps://www.pubscodeadjudicator.org.uk/tied-tenant-survey/pca-annual-tied-tenant-survey-2025

The next annual Tied Tenant Survey will take place from January 2026 where 1,200 tied tenants will be asked to share their views on their pub company.

New Research Highlights Growing Uncertainty For Cumbria’s Visitor Economy

Fresh findings from the Cumbria Tourism Business Research Autumn 2025 Report paint a complex picture for the county’s visitor economy.

The latest results, unveiled at Cumbria Tourism’s Autumn Members’ Meeting on Thursday 6 November, highlight how operators are still feeling the aftershocks of last year’s Autumn 2024 Budget, which many say intensified financial strain across the sector. With the 2025 Autumn Budget due later this month (Wednesday 26 November), businesses remain concerned about further pressures on both consumers and operators.

The findings show that 69% of tourism businesses are worried about the UK’s current economic health, with 21% citing it as their single biggest concern. Inflation and the ongoing cost of living crisis continue to squeeze both businesses and visitors, reducing discretionary spending and impacting overall confidence.

Recruitment is also a major concern, with 83% of businesses reporting difficulties hiring staff, and 81% saying they are struggling to attract applicants for key roles.

Gill Haigh, Managing Director of Cumbria Tourism, said: “These findings clearly show that many of our businesses continue to face incredibly difficult trading conditions, with rising costs and uncertainty continuing to affect confidence and investment. The latest data also shows a drop in bookings during the October half term, with more than half of businesses reporting lower levels, and similar expectations for the festive season. Many are also seeing shorter lead times, creating additional uncertainty as they plan ahead for the coming months.

“While many businesses continue to face rising overheads, reduced demand and recruitment difficulties, oth-

ers are showing signs of cautious optimism following another challenging trading period. We’ll be using this latest data to make sure the voices of tourism and hospitality businesses are heard as we approach the Autumn Budget later this month. Government must recognise the pressures facing the sector and work with us to create the conditions businesses need to recover and grow.”

Recruitment remains a major concern the report reveals, with 83% of businesses reporting difficulties in hiring staff, up from 78% six months ago, while 81% of employers say they are struggling to attract applicants for key roles.

Graham Lamont, Chief Executive at Lamont Pridmore who co-produced the report said: “This important survey reveals that the hospitality and tourism sector continues to face a range of tough challenges. Many businesses are struggling to manage the impacts of the 2024 Budget, particularly higher costs, and the effects of the economic climate on customers. With the 2025 Autumn Budget still to be revealed, understandably they are feeling uncertain and pessimistic about the future.

“We are proud to support this important research and ensure that Cumbria Tourism, and other advisers, can continue to lobby for future change, and offer the support and insights needed to help business resilience.”

Despite the ongoing pressures, some businesses are demonstrating resilience and adaptability. Around 32% report stronger financial performance than last year, while just over 60% say trading has either remained stable or improved to some extent. However, growth remains uneven, with 38% of operators reporting a decline in turnover over the past six months compared with the same period last year.

Restaurant Group Foodlink And AVT Capital Choose

Leeds For First India Bistro Restaurant In The UK

Hospitality Investment company AVT Capital has partnered with Foodlink Global Restaurants (UAE and India) to bring its celebrated India Bistro concept to the UK for the first time.

The first UK restaurant will be located in Leeds, in the vibrant suburb of Chapel Allerton and is set to become a destination dining venue for Leeds and beyond.

UK-based AVT Capital has taken a 4,150 sq ft venue on Harrogate Road and has invested £1.2million into the project. It also plans to expand the India Bistro brand throughout the country with a second restaurant planned for London in 2026.

Founded in 2003 by Sanjay Vazirani, Foodlink Global Restaurants has grown significantly over the years, expanding across regions and services to become a leading name in luxury catering and casual dining. The group was recently behind the landmark catering operation for the Ambani family wedding – one of the world’s most talked-about events – and has also showcased its India Bistro concept at high-profile international events, including Abu Dhabi’s Formula 1 Grand Prix. Today, it operates 30 outlets across India and the UAE, spanning a total of 89,500 sq. ft and is renowned for unforgettable gastronomic experiences for global corporations, celebrities, and discerning clients around

the world.

Commenting on the UK launch of India Bistro, Sanjay Vazirani said: “Our launch in the UK marks an exciting new chapter for India Bistro as we bring our distinctive take on modern Indian dining to an even bigger international audience.

“The UK’s vibrant food scene provides the perfect platform to showcase our culinary innovation, hospitality, and passion for redefining how people experience Indian cuisine.”

AVT Capital is a UK-based hospitality investment group building modern, culturally rooted dining brands. Founded in 2024, the group is led by a founding team with deep strategic, financial and hospitality experience.

AVT Capital co-founder, Shubhangi Thaker, said: “We’re thrilled to introduce India Bistro to the UK and begin this India Bistro journey in Leeds, a city that truly appreciates great food and diverse dining experiences. Our goal is to bring something fresh to the scene: authentic Indian flavours presented with a modern twist, in a space that’s welcoming, stylish, and full of energy. We can’t wait to share it with the people of Leeds.”

Efficient Labelling Allows You To Focus On Food, Not Faults

Brother UK’s trusted labelling solutions have long helped restaurants, hotels, and caterers take control of stock rotation — delivering consistency, compliance, and cost-savings through intuitive technology that’s quick to learn and makes a measurable impact.

At the heart of this is Brother’s TD-2D range of professional label printers — compact, versatile, and designed to fit seamlessly into busy kitchen environments. Ideal for everything from crowded prep benches to mobile trolleys. Optional battery packs and carry handles for added flexibility, and selected models support linerless label printing, helping to reduce waste and eliminate non-recyclable backing paper. Built for real-world conditions, the TD-2D range performs reliably even when used with wet hands.

Combined with Brother’s partnerships with leading food independent software vendors (ISVs), the solution automates expiry tracking, reduces food waste, and eliminates handwritten errors — all while saving valuable time and improving consistency during peak service periods.

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect cus-

tomers with allergies.

Simon Brennan, senior business manager for Specialist Print Solutions at Brother UK, said: “Kitchen teams work fast, under pressure and can’t afford mistakes – especially when it comes to food safety. That’s where our labelling solution comes in.

“By replacing handwritten day-dot stickers with a Brother TD-2D device, kitchens can print clear, consistent labels in seconds. It’s a faster, safer way to manage stock rotation, reduce food waste, and stay compliant with Food Standards Agency guidelines — ensuring food safety and quality even when shifts change or service peaks.

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping

them focus on food, not faults.” To find out how your

Red Roses Victory Extends Summer Hotel Demand In September

UK hotels managed to stretch out summer demand in September, boosted by the success of the Red Roses in the Women’s Rugby World Cup, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels was up from 82.8% to 85% in September year-on-year, and increased from 83.7% to 87.2% in London.

Average daily rates (ADR) of occupied rooms also rose in the UK from £157.76 to £164.61 in September year-on-year and jumped from £220.14 to £232.48 in London.

As a result, gross operating profits of UK hotels increased from 41% to 41.8% in September year-on-year and from 44.4% to 45.7% in London.

Chris Tate, partner and head of hotels at RSM UK, comments:

“Strong hotel demand seen during the summer carried on in September, with occupancy and room rates firmly outpacing last year’s results. There was a marked improvement in gross operating profits year-on-year for only the second time since the National Insurance rise in April, which has continually hit the bottom line of hotels.

“September’s data highlights that demand in the UK staycation market remains strong, and international and business travel is back in full force. England hosting the 2025 Women’s Rugby World Cup, resulted in a double victory for both the Red Roses and the UK’s hotel market. It’s clear that such major sport events bring a

much-needed boost to the hotel sector, which trickles down to the wider leisure and hospitality industry and economy.

“However, our latest Focus on Asset Classes data shows the fortunes of the hotel sector aren’t evenly distributed, with luxury winning out and the budget market falling behind. The hotel industry continues to come under pressure in the face of rising staff costs, high inflation and greater competition – making demand even more important. All eyes are now on the budget for measures that encourage hotel spend and avoid hitting consumers’ discretionary income.”

Thomas Pugh, economist at RSM UK, said: “A strong showing by the hotel sector is a good sign that consumers weren’t affected by growing speculation at the end of the third quarter. Indeed, strength in the hotel sector may help to offset weakness elsewhere as the manufacturing and construction sectors continue to struggle.

“Of course, the big question now is whether the increasing speculation about the budget, which is likely to reach fever pitch in November, will derail September’s resilience.

“Looking ahead, we expect the economy to have grown by 0.2% q/q in Q3, but we suspect that uncertainty around the budget will mean growth stagnates in Q4. What’s more, if the budget contains a fiscal contraction of £30-£40bn as we expect, it will weigh on household incomes and consumer spending next year, especially of wealthier consumers. However, it will also lead to a sharp drop in inflation and quicker interest rate cuts, which should offset some of the pain from the budget.”

Sherborne Community Pub Reopens Following Transformational

£200,000 Refurbishment

Popular community pub, The Mermaid on Bristol Road in Sherborne, reopened on Wednesday 12th November following a phenomenal, combined investment of £200,000 from experienced licensee, Jaime Howell, her partner Ashley and Admiral Taverns.

Thanks to the investment, The Mermaid has undergone a full refurbishment to enhance and modernise the overall look and feel of the pub, whilst retaining its original character and traditional features such as the large open fireplace.

Passionate licensees, Jaime and Ashley, bring a wealth of knowledge and expertise to The Mermaid having not only grown up in the local area, but also having spent the last 18 months at the helm of the pub. During their time as licensees, they have worked tirelessly to create a vibrant social hub where everyone – including four legged friends – feel welcome.

To celebrate the reopening, The Mermaid will host an evening of live music on Saturday 15th November at 9pm, with a special performance from Riff Raff lined up, for customers to enjoy. Jaime Howell, Licensee at The Mermaid, commented: “We’re absolutely thrilled with the results of this fan-

tastic investment and it’s been a joy seeing our vision for The Mermaid come to life. Welcoming the community back yesterday was wonderful and I’m delighted that they’re as pleased with the results of this investment as we are.

We have absolutely loved every minute of our time at The Mermaid so far and I would like to thank everyone, from our family and friends to our customers, team and of course Admiral Taverns, for all their ongoing support over the past 18 months. We look forward to everything the future holds for us at this fantastic community pub!”

As part of their commitment to bringing people together, Jaime and Ashley will continue to host a busy schedule of regular entertainment. In addition, the licensees have previously worked very closely with youth charity, The Rendezvous and hope to continue supporting them with an array of fundraising events.

Phil Warne, Business Development Manager at Admiral Taverns, added: “Jaime and Ashley have brought real passion and dedication to The Mermaid since taking over and have built a strong, community-focused pub that local residents love and I’m confident it will remain a popular favourite thanks to their ongoing efforts and this recent refurbishment.

“On behalf of myself and everyone at Admiral Taverns, I wish Jaime, Ashley, and the whole team at The Mermaid the very best for the future.”

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

Only 16% Of Small Hotels Focus On Guest Acquisition, With Operations Taking Priority: Siteminder

London, UK – Small accommodation businesses globally spend more time managing daily operations than attracting guests, according to new research from SiteMinder, the world’s leading hotel guest acquisition and revenue platform.

SiteMinder’s study, which uncovers challenges in the small accommodation sector, shows that nearly half (49%) of small accommodation providers prioritise property management tasks over guest acquisition, while only 16% dedicate more time to growing their bookings.

Despite these pressures, 53% of small hoteliers say they would prefer to focus on guest acquisition. However, 40% cite ‘lack of knowledge’ as the biggest barrier to adopting technology that could help attract more guests, while 29% maintain static room pricing, either never changing their rates or adjusting them only once annually.

These findings come as SiteMinder unveils the next generation of Little Hotelier, now a comprehensive platform for small accommodation businesses. With this upgrade, Little Hotelier offers advanced distribution and revenue tools previously available only to larger properties.“Our conversations with accommodation providers have made it clear that while managing daily operations such as guest check-ins and coordinating housekeeping remains essential, it shouldn’t come at the expense of growing their bookings,” says Leah Rankin, SiteMinder’s Chief Product Officer.

day-to-day operations, and giving them greater control over their bookings in a centralised platform.”

As part of Little Hotelier’s major upgrade, small accommodation providers will gain access to SiteMinder’s latest revenue-driving solutions: Dynamic Revenue Plus and Channels Plus.

Dynamic Revenue Plus is the only mobile-first solution that allows hotels to access and act upon live market intelligence, including demand-driving local events and competitor movements. This means small accommodation providers can optimise their bookings in real time, from their mobile or desktop, by taking immediate action on their pricing and distribution strategy.

Channels Plus, meanwhile, makes it easier for small properties to broaden their reach by seamlessly connecting to multiple booking channels in a single setup.

Rankin adds: “At a time when the accommodation landscape is becoming increasingly complex and competitive, small hoteliers have a valuable opportunity to be more dynamic with their pricing and marketing strategies. By making Dynamic Revenue Plus and Channels Plus available through Little Hotelier, accommodation providers – from family-run B&Bs to independent hotels – can now adjust their rates as demand-driving opportunities arise, maximise their occupancy with more booking channels and simplify their operations within a perfectly-sized property management system.”

“Running a successful accommodation business today means giving these hoteliers the tools that let them work smarter, not harder – tools that help them continue delivering excellent guest experiences while simplifying the path to attracting new bookings. We designed an all-new Little Hotelier to do just that: bringing world-class distribution technology and pricing intelligence into a property management solution small accommodation providers already feel comfortable with. It’s about meeting them where they are, at the heart of

Backed by SiteMinder’s trusted technology and global ecosystem, Little Hotelier is available to new customers globally, with existing users set to gain access later this year ahead. Broader expansion is planned from February 2026. To learn more, visit www.littlehotelier.com

North East Hotel Rewarded For Support Of The Community

THE SUPPORT given by a County Durham hotel to a range of good causes has let to it being recognised at a prestigious awards ceremony.

Hardwick Hall Hotel near Sedgefield has raise millions over the years for a number of charities, helping them by hosting fund-raising events, giving the venue for free or a reduced cost and making donations of their own.

And that massive, positive impact has now been recognised, with the hotel receiving the Community Award at this year’s North East Hotels Association annual awards ceremony.

In 2023-2024 alone the hotel raised more than £500,000 for good causes, some of which came from two of the hotel’s most popular events of the year – the Oyster Festival and the Lobster Ball.

Over the years the hotel has supported charities including The Angel Trust, Butterwick Hospice, Teesside Family Foundation, Daisy Chain, The Red Sky Foundation and Heel and Toe to name but a few.

“ As a hotel, we are proud to be able to utilise our venue to support such significant and important charities and causes,” said John Adamson, owner of Hardwick Hall Hotel.

“Hardwick Hall has always been at the heart of the local and regional community and we are very proud to have been able to have helped so many worth organisations over the years.

“To have had this recognised by our peers is a really great honour and testament to all of the hard work given by everyone at the hotel.”

Further support has been given out in the form of raffle prizes to local schools, clubs and societies, along with the hotel hosting and supporting the North East Ladies Luncheon and providing a free meeting room each month for The Young Farmers.

The hotel is constantly building new relationships and helping charities to boost their coffers.

This summer they worked with Smiles for Miles for the first time, who received a range of discounts and a commissions on all food and drink sales.

“By utilising our facilities, we are able to assist charities to fundraise and enhance their support network and engagement levels,” said John.

“We are determined to continue our support and to construct new initiatives and packages in aid of charities in the local area.”

The North East Hotels Association Awards is not the only recognition the hotel has received.

Earlier this year hotel General Manager, Tim Boyd and Sales Manager Helen Atley were invited to a garden party at Buckingham Palace by Lord Lieutenant of County Durham, Sue Snowdon, in recognition of the hotel’s charity work.

Powering Hospitality’s Future with Zapgo

The UK’s hospitality sector has always been one of the nation’s most vibrant and resilient industries – a cornerstone of our economy and our communities. From family-run pubs to luxury hotels and leisure destinations, these venues bring people together, create jobs, and drive local prosperity. Yet, like many industries, hospitality continues to navigate a period of significant change, shaped by evolving consumer habits, rising operational costs, and shifting economic conditions.

Amid these changes, there’s also a clear opportunity for innovation and renewal. One area where hospitality venues can truly benefit is by embracing the rapid growth of electric vehicles (EVs) and the infrastructure that supports them. The number of EV drivers across the UK is rising sharply, accelerated by the government’s 2035 Zero Emission Vehicle (ZEV) mandate, which will phase out the sale of new petrol and diesel cars. For millions of drivers, switching to an EV is no longer a future ambition – it’s happening now.

For hospitality businesses, this shift opens up a fresh and exciting opportunity to attract and retain customers, enhance the visitor experience, and unlock new income streams – all while demonstrating environmental leadership. Installing EV chargers can transform a site into a destination of choice for a growing group of eco-conscious consumers, boosting footfall, extending dwell time, and strengthening customer loyalty.

At Zapgo, we’re passionate about supporting the hospitality industry through this transition. Our mission is simple: to help communities and businesses prepare for the electric future by providing rapid, reliable, and accessible charging solutions – all without the usual financial or operational burden.

Our model is built around partnership. With Zapgo’s “zero cost, zero effort, zero risk” approach, we handle every aspect of the process – from funding and installing the chargers to maintaining them and supporting cus-

tomers. There are no upfront costs for the venue and no ongoing maintenance worries. Once the chargers are live, hosts simply enjoy a share of the revenue generated from every charge. It’s a straightforward way to enhance your site’s amenities while introducing a valuable new income stream.

Whether you run a hotel, pub, restaurant, farm shop, golf club or theme park, EV charging can add measurable value to your business. Guests stay longer, spend more, and are more likely to return. At the same time, you’ll be helping your community transition towards cleaner transport and a more sustainable future.

In today’s world, EV charging is fast becoming an expected feature rather than an optional extra. By joining forces with Zapgo, your venue can stay ahead of the curve, meet the needs of a growing customer base, and reinforce its reputation as a forward-thinking, customerfocused destination.

Together, we can help the hospitality sector thrive – not just adapt – in a changing world, while keeping

Christmas & New Year 2025: A Pivotal Season for UK Hospitality

How Operators Can Maximise the Festive Goldmine and Build Financial Resilience for 2026

“Christmas is the Season for Kindling the Fire of Hospitality”

Washington Irving

The festive season isn't just another trading period for UK hospitality operators—it's the financial lifeline that can sustain businesses through the challenging post-Christmas months. With Christmas and New Year representing up to 30% of annual revenue for many venues, preparation today determines tomorrow's survival.

The Festive Fortune: Why Christmas Matters More Than Ever

The numbers tell a compelling story. Hospitality businesses generated year-on-year sales growth of 8.8% in December 2023, demonstrating the sector's remarkable resilience during the festive period. Looking ahead to 2025, early indicators suggest even stronger performance, with early Christmas bookings across the UK's restaurants and pubs up by 54% compared to the same point in 2023.

The scale of opportunity is staggering. Industry projections indicate that Christmas is set to give a £12bn boost to the hospitality industry, with pubs expecting 10 million visitors and restaurants anticipating 8.6 million covers during the festive period. This represents not just revenue, but the crucial cash injection that carries operators through January's inevitable downturn.

Sales Uplift

It was a particularly good final 2024 fortnight for the Long Alcoholic Drinks and wine categories. Beer sales were up by 6.9% and 14.5% in the weeks to 28 December and 4 January, while cider sales rose 3.6% and 9.8% respectively. Beer was boosted by a surge of interest in Guinness, leading to well-publicised shortages in some pubs in the run-up to Christmas. Wine also achieved big gains of 8.4% and 13.8% in the two weeks. Growth was also solid for soft drinks at 3.7% and 11.3%.

The Post-Christmas Reality Check

Q. What you get if you cross Santa with a duck?

The harsh truth facing hospitality operators is that festive profits must sustain businesses through the post-Christmas desert. Despite sales growth over Christmas, high business costs have forced hospitality businesses to implement cost-saving measures to maintain profitability. This reality makes maximising Christmas revenue not just desirable, but essential for survival.

A. A Christmas Quacker

January traditionally sees a drop in footfall as consumers tighten belts after festive spending. The operators who thrive are those who use Christmas profits strategically—not just to celebrate success, but to build reserves that fund marketing, maintenance, and staff retention through the lean months.

cover. This means strategic menu engineering, premium pricing for peak nights, and creating multiple revenue streams from the same customer visit. Consider these approaches:

Dynamic Pricing: Implement weekend premiums and peak-night surcharges

Q. Why are Christmas Trees bad at Knitting?

A. Because they Always Drop their Needles

• Minimum Spends: Set cover charges for prime December dates

• Package Deals: Bundle food, drinks, and entertainment for higher average spend

• Extended Trading: Capture early December corporate bookings and New Year recovery

Menu Engineering for Margin

The festive season allows for premium positioning, but this must be balanced carefully. Successful operators focus on high-margin items while maintaining perceived value. Create dedicated Christmas menus with 20-30% margin improvements over standard offerings, using seasonal ingredients that justify premium pricing.

Revenue Maximisation Tactics That Work

The Psychology of Festive Spending Christmas customers have different spending psychology. They're celebrating, entertaining colleagues, or marking special occasions—creating natural opportunities for upselling. Train staff to recognise and capitalise on these moments:

• Champagne Moments: Identify celebration triggers and suggest appropriate upgrades

• Group Dynamics: Use the "celebration multiplier" where groups encourage higher spending

• Gift Opportunities: Sell vouchers, merchandise, and experiences as impulse purchases

• Technology-Driven Revenue Optimisation: Modern hospitality technology offers unprecedented opportunities for revenue maximisation:

• Dynamic Table Management: Optimise seating to maximise covers per service

• Automated Upselling: Use POS prompts to drive consistent upgrade offers

• Customer Data Mining: Target previous customers with personalised festive offers

Industry analysts CGA and NIQ’s December 2024 Daily Drinks Tracker revealed average sales in managed venues in the crucial seven days to Saturday 28 December were 4.4% ahead of the same period in 2023. In the following week to Saturday 4 January, growth was even higher at 7.5%.

The late surge in trading followed negative numbers in the first half of December. Those weeks were blighted by storms in some parts of the country, but brighter and drier weather made it easier for people to come out to celebrate as Christmas and New Year got closer. Unsurprisingly the best performing days of the festive period were Christmas eve, which saw an uplift of 65% compared to 2023, and New Years eve, out performing 2023 by 373%.

Strategic Preparation: The Foundation of Success

Early Bird Advantage The data is clear: early preparation wins. Group bookings are up 38% in comparison to 2023 and currently account for 26% of the total bookings for December.

Operators who launch Christmas marketing in September and October capture the planning cycle of corporate events, family celebrations, and group bookings that form the backbone of festive revenue.

Capacity Optimisation: Smart operators don't just fill tables—they maximise revenue per

• Incentive Structures: Create bonus systems that reward high performance during peak periods

• Cross-Training: Ensure multiple staff can cover key positions

• Retention Tactics: Offer New Year benefits to prevent post-Christmas exodus

Supply Chain Security: Nothing kills festive profits like running out of key ingredients on December 23rd. Build relationships with multiple suppliers, order early, and create contingency plans for high-demand items. Consider the premium customers will pay for guaranteed availability.

Quality Under Volume: Maintaining standards while serving triple normal covers separates successful operators from those who damage their reputation for short-term gain. Invest in systems, training, and preparation that ensure quality scales with volume.

Building Financial Resilience for 2026

Cash Flow Management The smartest operators treat Christmas profits as working capital for the year ahead, not as year-end rewards. Allocate festive profits strategically:

Q. Who his Santas favourite singer?

A. Elf-is Presley

• Inventory Intelligence: Price dishes based on real-time cost and demand data

The Private Hire Goldmine December's private hire market represents pure profit opportunity.

Corporate Christmas parties, family celebrations, and New Year events command premium rates with minimal additional marketing costs. Successful operators allocate 30-40% of December capacity to private bookings, often at double standard revenue rates.

Operational Excellence Under Pressure

Staffing Strategies: The festive season's success depends entirely on execution, which means having the right staff in place. Plan for:

• Seasonal Recruitment: Hire and train temporary staff in November

Data Capture for Future Growth: Christmas brings new customers who might not return for months. Capture their data, understand their preferences, and create reasons for them to return in January. Email marketing, loyalty schemes, and personalised offers turn onetime festive visitors into yearround customers.

The

2025 Opportunity

Industry analysis suggests 2025 could deliver the strongest Christmas performance since the pandemic. Consumer confidence is recovering, corporate entertainment budgets are returning, and the pent-up demand for celebration continues. However, this opportunity comes with increased competition as struggling operators fight for the same festive pound.

The operators who will thrive are those who understand that Christmas success isn't just about December—it's about building sustainable businesses that can weather the inevitable challenges of January, February, and beyond. Start preparing now, execute flawlessly, and use Christmas profits strategically to build the resilient, profitable operation your customers and your bank manager will applaud.

The Bottom Line

Christmas 2025 represents more than seasonal trading—it's the foundation of your business's future. The operators who treat it as such, preparing meticulously and executing brilliantly, will not just survive the post-Christmas period but emerge stronger, more profitable, and better positioned for long-term success.

The clock is ticking. Your Christmas 2025 performance is being decided by the actions you take today. Make them count.

Festive Ordering

Festive Wine Serves

Lanchester Wines’ James Dainty

shares tips for making your Christmas wine list sparkle.

The festive season is a golden opportunity to refresh your wine list and offer guests something special. It’s a time for celebration, indulgence and, importantly, encouraging customers to trade up from their everyday choices.

A festive wine list doesn’t need to be complicated. Curate selections that suit your guests’ tastes and don’t be afraid to switch things up if something isn’t working. Better still, invite regulars to taste potential additions, this builds loyalty and adds excitement.

Food pairings are key. Rich reds like Amarone pair beautifully with roast beef, while Douro wines such as Vallegre Colheita Tinto offer exceptional value for hearty winter dishes. Pinot Noir from France or Oregon is ideal

for duck or goose, and a classic Chablis works wonders with smoked salmon. For a sweet twist, try Vista Alegre Tawny Port with mince pies topped with Stilton, an unexpectedly delicious combination.

Sparkling wine is a must. Trevisana Bio Raboso Frizzante is a chilled, fizzy red bursting with wild berry flavours and subtle spice, perfect for party platters or roast meats. It’s a conversation starter and a brilliant alternative to traditional bubbles.

Don’t forget the classics. A well-chosen Brut Champagne by the glass, or large formats like magnums and jeroboams, can elevate your offering and add theatre to service. Rosé Champagne, now the UK’s second-largest category, is a festive essential.

Include no- and low-alcohol options too. Tommy Bacco Sparkling NonAlcoholic offers celebratory fizz without the ABV, ideal for inclusive toasts.

Finally, lean into the experiential. Whether it’s a festive wine flight, themed tasting or a wine list that tells a story, these touches help your venue stand out and create memorable moments.

For more information on Lanchester Wines and their full range, please visit the website at www.lanchesterwines.co.uk

Maple Moon: Memorable Stays Deserve Memorable Keepsakes

In the world of hospitality, it’s the little details that guests remember the finishing touches that make an experience feel personal and special. That’s where Maple Moon comes in.

Born from decades of design and engraving expertise, Maple Moon creates beautiful enamel and wooden decorations that celebrate places, people, and stories. What began as an industrial engraving company evolved into a family-run studio producing high-quality Christmas decorations for hotels, venues, and heritage brands across the UK.

Their bespoke service allows hotels to transform their building, logo, or local landmark into a stunning enamel or wooden bauble, a distinctive keepsake that connects guests to the place they’ve stayed. From grand city hotels to boutique country retreats, Maple Moon’s creations add a sense

of warmth, character, and luxury to festive décor, guest gifting, and retail collections.

Each design combines fine craftsmanship with thoughtful storytelling, ensuring every piece feels unique and memorable. The enamel collection offers vibrant colour and polish, while the Landmark range pairs natural maple wood with a printed night sky; elegant, timeless, and perfectly suited to the season.

For hoteliers looking to elevate their Christmas presentation or offer guests something truly exclusive, Maple Moon’s bespoke decorations are a way to extend the magic of hospitality far beyond check-out.

Maple Moon – Lets Create something special.

To discover bespoke designs for your hotel, visit www.maplemoongifts.com

Heart & Soul Studio - Quality Christmas Crackers

Heart & Soul Studio create a series of fun and engaging, yet affordable paper made products.

With over 40 years of industry experience, we began our journey by becoming leaders in quality handmade Christmas crackers. We proudly hold onto our legacy, bringing with us a wealth of experience and knowledge.

Our FSC certified Christmas crackers are specifically created for the catering and hospitality sectors. We offer plastic-free options wherever possible and are continually evolving to make every celebration more sustainable.

We also offer a range of handrolled crackers using opulent papers and bows, lovingly made here in Poole, UK. We provide a high level of customer service to each and every client, covering a wide range of price points

and industries.

We’re also immensely proud to support The Burnt Chef Project with our special charity cracker, helping to champion mental health across the hospitality industry. Visit our websiteheartandsoul.studio

For more information please email hello@heartandsoul.studio or phone us 01202 733330

Festive Ordering

Make Your Christmas Menu Unmissable with Outdoor Banners

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.

�� 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:

• 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

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 Christmas menu banners today for just £90 + VAT, delivered straight to your door.

Let HFE Signs help make this Christmas your busiest — and most successful — yet. www.hfe-signs.co.uk

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.

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 prescored 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.

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.

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.

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

Chefs' Buyers Guide

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.

Access Booker’s Christmas 2025 guide at https://online.anyflip.com/hrqee/wwfc/mobile/index.html

As we look ahead to 2026, dining trends are being shaped not only by value, quality, and premium experiences, but also by powerful emotional drivers such as comfort, adventure, tradition, and sharing. Consumers are increasingly looking for food that excites, nourishes, and connects –while still offering healthier and more sustainable choices. Around half of diners are eager to try the latest food trends when eating out, rising to 65% among 18- to 39-year-olds, showing just how strong the appetite for innovation has become.

To help the foodservice industry keep pace, Bidfood has launched its 2026 Interactive Guide, a shoppable digital resource packed with consumer insights into the key food and drink trends, product recommendations, and trend-led inspiration. Designed to support chefs and operators, the guide offers everything from in-depth research and key statistics to menu ideas, trend safari videos, and new recipes – all focused on the themes that will define the year ahead.

This year’s food and drink trends promise bold flavours, creativity, and a balance between indulgence and wellbeing. They include:

• Topped and Loaded

• Fast-Forward Flavours

Sweet Adventures

• Tea Tonic

• Whole Lotta Goodness

Flavours Less Travelled

Topped and Loaded celebrates dishes that are visually indulgent yet

affordable. With 42% of consumers viewing this style as good value, the trend focuses on simple bases such as jacket potatoes, fries, or hash browns, piled high with premium toppings like BBQ pulled pork, chicken katsu, or chilli con carne. It’s all about satisfying comfort food with the option to customise, making it perfect for casual dining and sharing occasions.

Fast-Forward Flavours highlights how standout ingredients can elevate any dish. High-quality components such as chilli jam, gochujang, hot honey, and caramelised onion bring excitement and sophistication to menus, reflecting the 46% of consumers who prioritise ingredient quality when choosing where to eat out.

For those seeking indulgence and escapism, Sweet Adventures explores exotic global desserts and viral sensations. With 56% of diners wanting to experience new and unique cuisines, desserts like Japanese cloud cake, mango bingsu, and Dubai-style chocolate desserts offer a sense of discovery and delight.

Meanwhile, Tea Tonic redefines one of Britain’s favourite beverages. With 71% of people already enjoying tea, the trend embraces innovation through bubble teas, iced teas, and creative flavour pairings – capturing the interest of younger consumers and students who crave refreshing, modern twists on a classic.

On the health-conscious side, Whole Lotta Goodness reflects growing interest in wholesome, minimally processed foods. Nearly half of consumers are actively reducing ultra-processed foods, favouring dishes made with wholegrains, vibrant vegetables, lean proteins, and plant-based ingredients that support a balanced lifestyle.

Finally, Flavours Less Travelled celebrates authentic global cuisines that satisfy the growing curiosity for discovery. Korean, Malaysian, and South American flavours are at the forefront, offering vibrant, comforting, and adventurous dishes. From Korean bibimbap bowls and Malaysian noodle curries to Venezuelan arepas, Colombian bean stews, Brazilian croquettes, and Peruvian ceviche, these cuisines bring a world of taste to the table.

Join Us at Booker!

Booker is the UK’s leading food wholesaler, proudly serving over 340,000 hospitality and catering customers nationwide. From independent restaurants and gastropubs to hotels, event caterers, and street food operators, we empower every kind of food business to thrive with exceptional value, choice, and expert service.

We support chefs, kitchen teams, and front-of-house professionals with top-quality ingredients, essential supplies, and a can-do approach that makes all the difference in a fastpaced industry. Our dedicated team - including Master Butchers, specialist buyers, culinary trend experts, and hospitality-savvy colleagues - understands the unique needs of

every food business, whether sourcing the freshest produce, navigating seasonal menus, or delivering last-minute stock when it matters most.

With 190 branches, nine distribution centres, and a 7-day delivery network featuring real-time tracking and flexible credit options, Booker guarantees availability, quality, and consistency - even amid supply chain challenges. Our “We Can Save You Money” programme, loyalty schemes, and competitive pricing help customers manage rising costs, while our Own Brand ranges deliver quality without compromise to support profitability in tight-margin environments.

Beyond supply, our catering team offers hands-on advice on menu planning, portion control, compliance, and cost optimisation. We back this with sector-specific guides and clubs that provide insights, savings, and ongoing innovation.

More than a wholesaler, Booker is a trusted partner focused on the long-term success of the catering industry. With over 85,000 customer visits annually and continuous investment in people and technology, we deliver a seamless, customer-first experience that keeps kitchens stocked, guests delighted, and businesses growing.

For further information please visit www.booker.co.uk

The Campaign for Real Vanilla

Ever since LittlePod’s launch in 2010, the natural ingredients company’s responsibly-sourced products have been exported all over the world.

These days, the King’s Award for Enterprise winners are in close contact with customers in Germany, Japan, Estonia, Nepal and countless other countries besides.

From time to time, this has led to language barriers that have had to be overcome.

This autumn, the LittlePod team have done something about it.

“October is LittlePod’s most-important month,” explained Janet Sawyer MBE BEM, the company’s Managing Director and founder. “On October 17th, we celebrate International Real Vanilla Day, an annual occasion that we use to underline the importance of REAL vanilla, and those who grow it, to the planet and its people.

“On International Real Vanilla Day, we reach out to LittlePodders all over the world and thank them for helping us to support the farming communities in the Equatorial regions.

“This October, we wanted to make it easier to communicate with our customers, no matter their location or language. To do this, we have made our website multilingual!”

LittlePod’s website is now available in 20 languages – including Japanese, German, Spanish, French, Arabic, Hindi and Indonesian.

It has proved useful already, with Janet having travelled to Japan to celebrate International Real Vanilla Day 2025 at the renowned Barakura English Garden in Tateshina, before meeting with officials at the British Embassy in Tokyo.

Janet is also visiting customers and contacts in Canada, Australia and Singapore during her trip, underlining that her company’s Campaign for Real Vanilla is a truly global affair.

“I am so excited to be catching up with our international LittlePodders this month,” she added. “No matter where in the world you may be, your support is crucial to our Campaign for Real Vanilla and I’m delighted to say that LittlePod speaks your language!”

Visit www.littlepod.co.uk

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 slowrotating 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 lownoise 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

Northern Ireland - Bringing World-Class 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

The Smart Switch: Why More Kitchens Are Moving to High Oleic Oils

In the heat of a professional kitchen, oil does a lot of heavy lifting. From deep-frying to dressings, it’s the invisible backbone of flavour, texture, and consistency. But not all oils are created equal — and many chefs are now quietly making a change that’s transforming both their food and their bottom line.

High Oleic Sunflower Oil (HOSO) is emerging as the smarter choice for busy kitchens. Its unique composition means it stays liquid at room temperature — so it’s easy to work with, whether you’re portioning for prep or blending for sauces. It’s also naturally high in monounsaturated fats, supporting a healthier approach to frying and cooking without compromising on flavour.

down. The result? Less frequent oil changes, consistent food quality, and measurable savings on kitchen costs — all while reducing waste. Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

For professional kitchens striving for better performance, better food, and better value — it’s time to think high oleic.

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and prolonged use without breaking

To learn more or find your nearest distributor, contact FlavOil today.

See the advert below for details or visit https://flavoil.co.uk/

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

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 health-conscious choices. Cheese is at the heart of this shift.

Flavour-forward blends like chilli mozzarella, truffle cheddar, and jalapeño-infused mixes are gaining tractionespecially 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. Novelty-shaped 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

Soju Accelerates UK Growth as Demand Surges Beyond Asian Market

JINRO, the world’s best-selling spirit and a leading soju brand, is experiencing exceptional growth in the UK, driven by the rising popularity of Korean culture and HiteJinro’s sustained investment in marketing over the past seven years.

Traditionally, JINRO’s UK sales were concentrated within the Asian consumer market. However, this has shifted dramatically. Today, 77% of JINRO sales come from local, non-Asian consumers, compared to just 30% in 2015, reflecting a significant broadening of appeal and rapid market penetration.

“We are incredibly proud of the growth JINRO has achieved within the UK mainstream market,” says Kyungsun Choi, Manager of the European & African Market Sales Team. “What began as a product found only in specialist Asian retailers, restaurants, and bars can now be enjoyed by consumers across the UK through major retailers including Morrisons, Sainsbury’s, Tesco, and Costco.”

HiteJinro’s UK strategy has combined retail expansion with high-profile cultural partnerships to drive awareness and brand affinity. JINRO has been a proud sponsor of the All Points East festival in East London for three years and has recently partnered with Taste of London, with plans to return in 2026. Ongoing collabora-

tions with UK restaurants, bars, cultural organisations, and universities have helped build strong connections with consumers while supporting the broader Korean cultural wave.

Looking ahead to 2025/2026, JINRO will continue to expand its presence in the UK, with a focus on increasing listings with mainstream national retailers, strengthening on-trade partnerships across bars, restaurants, and hospitality venues, and maintaining consumer-facing activations to deepen brand engagement.

JINRO works closely with its UK marketing partner, specialist drinks agency Fourteen Ten, which manages warehousing and distribution to ensure reliable stock flow for marketing activations and coordinates logistics through JINRO’s key distributors for both on-trade and off-trade channels.

JINRO actively welcomes enquiries from buyers, distributors, and partners interested in introducing this iconic Korean spirit to their customers or collaborating on marketing activations.

For enquiries, please contact: jinro@fourteenten.com

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.

Premium Spirits, Cocktails and Mixers

Perfectly Port: A Festive Favourite with Staying Power

As the festive season approaches, Port remains a staple on many drinks lists. Its rich, warming character makes it a natural partner for winter menus and celebratory moments. But beyond the traditional cheese board pairing, Port offers hospitality venues a chance to diversify their offering with a product that is steeped in heritage and increasingly versatile.

For venues looking to offer a classic serve, a Fine Ruby Port such as that from Vista Alegre is a reliable choice. With its vibrant red fruit and smooth finish, it is ideal served by the glass or paired with rich desserts. For something with a little more depth, a Tawny Port - aged in oak for a softer, nuttier profile - offers a refined alternative, particularly when paired with festive treats like mince pies or fruitcake.

Operators might also consider a Late Bottled Vintage (LBV) Port for a premium upsell. Unfiltered and full-bodied, LBV Ports like Vista Alegre’s 2015 vintage offer structure and complexity, making them a great match for blue cheese or dark chocolate.

Port also lends itself well to creative serves. Try a White Port with tonic and citrus for a refreshing aperitif, or use Pink Port as a base for winter cocktails.

Winter Fruit Bramble

- A pour of Pink Port

- Combination of winter fruits (Blackberries, blueberries, redcurrants, blackcurrants, etc etc)

- lime wedges

- crushed ice

Muddle the fruit and lime wedges. Top the glass with ice and pour pink port to top

Rosé Port Martini

Make Cocktails That Sleigh...

With party season just around the corner, those extra touches behind the bar can turn a good night into a great one.

With Flavour Blaster, it’s easy to give guests that festive wow moment without slowing service down.

Match the scent to the season.

Think mint, chocolate, ginger, nutmeg — and over 20 other aromas to play with. A warm spiced cloud floating over a cocktail doesn’t just look good; it sets the tone before the first sip.

Flavour Blaster is designed to make life simple for the whole team. No faff. No complicated setup. Just a quick trigger pull to turn a regular serve into something people want to film, share and talk about.

From Christmas cocktails to New Year’s Eve specials, it’s the easy way to add a bit of theatre to every serve and keep the good vibes flowing all season long.

Flavour Blaster UK — match the scent to the season and make every serve unforgettable. Learn more at www.flavourblaster.com

Serve in a chilled martini glass. In a cocktail shaker combine: • 2 measures Rosé Port • 1 measure gin

Strain and pour into a chilled cocktail glass

Add your own house twist by experimenting with white or ruby ports, or adding a dash of cranberry, rum or even mescal

With strong margin potential and a growing interest in fortified wines, Port deserves a place on every festive drinks list. For more information, contact sales@lanchesterwines.co.uk

Penderyn Bad Wolf

Penderyn Bad Wolf, Icons of Wales #13, is a 10year-old whisky fully matured in old Tawny Port pipes, which have previously held port wine for around 60 years.

Penderyn ‘Bad Wolf’, number 13 in Penderyn's Icons of Wales series, is a brand-new bottling and celebration of contemporary modern arts in Wales and a collaboration with leading production company Bad Wolf in Cardiff. Penderyn is delighted to be able to celebrate the 10th anniversary of Bad Wolf with the release of this 10-yearold bottle of single malt Welsh whisky.

The companies have collaborated to produce a premium bottling, and the whisky was personally chosen from the Penderyn warehouse by Bad Wolf Chief Executive Officer Jane Tranter and her team.

Jane Tranter, CEO and Co-

Founder of Bad Wolf Studios, said: “There is something characteristically bad ass and unexpected in marking our 10th year of Bad Wolf by having a whisky in our name. I love the idea that while we have been producing hundreds of hours of drama in Wolf Studios Wales, in parallel this ten-year-old whisky has been quietly biding its time, maturing until ready to be appreciated. Great things come to those who wait."

Stephen Davies, Penderyn CEO, said: “This is one of the most exciting bottlings we have ever done. Bad Wolf has brought huge creativity to Wales and to the capital city of Cardiff, and through the medium of contemporary arts has been telling fantastic stories over the last 10 years. It seems fitting to dedicate a 10-year single malt to the company’s 10-year anniversary and raise a toast to many more years of success to come.”

“Tell them stories. They need the truth you must tell them true stories, and everything will be well, just tell them stories.”

Philip Pullman

www.penderyn.wales

Cleaning and Hygiene

Cleaning Standards: The Make-or-Break Factor for Hospitality Success

As the festive season approaches and winter bugs proliferate, maintaining impeccable hygiene standards has never been more critical for the UK's hospitality sector

The countdown to Christmas has begun, and for licensed premises across the country, the next few months represent the most lucrative period of the year. Yet alongside the promise of packed bars and fully booked restaurants comes an uncomfortable truth: a single adverse hygiene review could unravel months of hard work in a matter of hours.

THE SOCIAL MEDIA COURTROOM

Today's hospitality operators face scrutiny that would have been unimaginable a generation ago. Every customer carries a publishing platform in their pocket, and they're not afraid to use it. A sticky table, grimy glassware, or questionable toilet facilities can be photographed, captioned, and shared with thousands before the shift manager has even noticed the complaint.

The court of public opinion sits in permanent session, and its verdict is swift and merciless. A single viral post highlighting poor hygiene standards can devastate a venue's reputation, particularly during the critical festive trading period when customer confidence is paramount.

THE WINTER BUG SEASON

As we enter the season of colds, flu, and norovirus outbreaks, the importance of robust cleaning protocols intensifies. Winter bugs spread rapidly in crowded, warm environments – precisely the conditions that define a busy hospitality venue during the festive period.

The potential consequences extend beyond individual illness. An outbreak

traced back to a pub, bar, or restaurant can trigger temporary closure, environmental health investigations, and lasting reputational damage. The financial impact during peak trading weeks could be catastrophic. A comprehensive cleaning programme requires more than good intentions. It demands structure, consistency, and accountability.

INVEST IN QUALITY

Professional-grade cleaning products and equipment deliver better results than budget alternatives. The cost differential pales compared to the potential losses from an outbreak or negative publicity. Similarly, ensure adequate supplies are always available – running out of essential cleaning materials during a busy shift is unacceptable.

Customers need to see cleanliness, not just experience it. Regular visible cleaning during service hours reassures guests that hygiene is a priority. Staff wiping down surfaces, changing service items, and maintaining spotless facilities sends a powerful message.

Consider the customer journey through your venue. What do they touch? What do they see? Menus, condiment bottles, toilet facilities, glassware – every element contributes to their overall impression. A beautifully presented meal served on a table with sticky residue from previous diners creates cognitive dissonance that undermines the entire experience.

As party bookings fill the diary and walk-in trade increases, the temptation to cut corners grows. Pressure mounts, staff are stretched, and maintaining standards becomes challenging. This is precisely when discipline matters most.

Choosing Washroom Equipment & Minimising Costs

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them.

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them.

Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them.

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage, wear and corrosion, it’s also hygienic and easy to clean,

Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism.

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less

A negative hygiene review in early December doesn't just impact that day's trade – it poisons the well for the entire festive period. Customers planning office parties or family gatherings will think twice about booking a venue with recent hygiene complaints. The financial consequences multiply rapidly.

Meeting Food Standards Agency requirements and environmental health standards represents the minimum threshold, not the aspiration. Truly successful operators recognise that exceptional cleanliness differentiates them from competitors and builds customer loyalty.

In an era where customers can access Food Hygiene Rating Scheme scores instantly on their smartphones, anything less than a five-star rating raises questions. But beyond the official ratings, the subjective experience matters enormously. Venues that feel clean, smell fresh, and demonstrate attention to detail earn customer advocacy that no advertising campaign can buy.

Establishing a rigorous cleaning regime requires initial investment in time, money, and effort. The temptation to economise is understandable, particularly when margins are tight. But the long-term cost of inadequate hygiene vastly exceeds the expense of maintaining high standards.

A strong reputation for cleanliness takes years to build and minutes to destroy. In the social media age, with winter bugs circulating and the crucial festive trading period approaching, operators who prioritise hygiene protect not just their customers' health, but their business's future.

The question isn't whether you can afford to implement comprehensive cleaning protocols. It's whether you can afford not to.

maintenance and fewer repairs and replacements, they should incur substantially lower costs overall.

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding.

Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives. Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10

For further information see the advert on this page.

Cleaning and Hygiene

Only 1 In 5 Washrooms Meet Hygiene Cleanliness Expectations in the UK, New Tork Survey Finds

Tork, an Essity brand and the global leader in professional hygiene, announces findings of a global Insight Survey of end users and cleaning staff that explored attitudes toward hygiene in washrooms. Tork continues to push for inclusive hygiene by identifying barriers that prevent people from comfortably meeting their needs in public washrooms and the resulting impact on businesses.

Significant societal shifts have taken place with regards to awareness and accommodation of individual physical circumstances and conditions in washrooms in public spaces and the workplace. Changing places are more commonly seen in shopping centres and disabled toilet cubicles are incorporated into the design of public washrooms, signposted by the wheelchair sign. However, globally 95% of people who report physical or cognitive conditions are not in a wheelchair.

The global Tork Insight Survey reveals that many needs remain unrecognised in washroom design and maintenance. In fact, globally, 1 in 2 people are likely to face barriers to hygiene in washrooms meaning there is a disconnect between their capabilities or needs and the washroom environment. 33% of those who report a physical or cognitive condition have skin sensitivity, 29% have anxiety and 22% have rheumatism. Such sensory sensitivities, cognitive conditions or paruresis (shy bladder) can result in people refraining from using washrooms or being

Drawing similarities with the global view that 1 in 5 washrooms do not meet hygiene cleanliness expectations, 24% of people surveyed in the UK cite ‘unhygienic’ as a reason for never using or having avoided a washroom, and 50% say they have not used a washroom at a venue even though they needed to. Overall, in line with disappointing global survey stats, 83% of end users surveyed in the UK are concerned about hygiene

• 30% have spent less time at a venue because of the state of the washroom

• 17% have avoided eating and drinking at a venue

• 10% have told their friends to avoid the location and 7% have left a poor online review

• 18% of people have made a complaint to staff or workplace management about poor washroom experiences

• 15% worked from home more than they otherwise would, because of poor washrooms at work, hindering compliance with return to office policies

able to fully meet their needs in the washroom.

In the UK, 17% of those who report a physical condition suffer from a skin sensitivity such as eczema, which can be aggravated by harsh soaps, and 12% are challenged by arthritis or suffer from chronic pain, which can make using toilet paper and accessing soap from dispensers difficult.

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,

To learn more about how inclusive hygiene can improve your business please visit:

www.torkglobal.com/gb/en/about/inclusive-hygiene

Tork Insight Survey 2025, conducted in US, UK, Germany, France, Mexico, Canada, Australia, Spain, Sweden, Netherlands and Poland among 11,500 people from the general public and 1,000 cleaning staff.

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 longterm 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

Pazco Introduces A Lasting Solution In The Fight Against Mould

The combination of damp winters, humid summers and building stock with outdated insulation and ventilation has made tackling mould an increasing challenge for the hospitality industry. Beyond being unhealthy and unpleasant, mould is costly, difficult to tackle and increasingly subject to regulation. The gravity of this situation is underlined by the introduction of Awaab’s Law this October, which will impose strict timeframes on social housing landlords to investigate and repair reports of damp and mould.

To help address the issue, Pazco has introduced Inducoat Fungi to the UK market - a proven, one-coat, 24-hour anti-mould solution from Dutch surface hygiene specialists Inducoat. Inducoat Fungi provides up to five years of mould protection, reducing maintenance and, in turn, saving time, labour and material costs. The system is highly effective on a wide variety of surfaces from walls to ceilings and even woodwork, making it the ideal choice for the hospitality sector.

Inducoat Fungi works by harnessing next-generation technology to actively combat

mould. The paint’s advanced formula bonds a powerful blend of biocides directly to its molecules during production, ensuring a slow and sustained release that provides extended protection against mould regrowth. The specialist engineering techniques employed in its production minimise leaching, meaning that Inducoat Fungi maintains its effectiveness far longer than other mould-resistant paints.

Inducoat Fungi is the only anti-mould coatings manufacturer to receive a CTGB number accreditation from the Dutch Authorisation Board. The paint is also tested to the highest European standard for antifungal coatings (EN15457).

Bobby Hall, Director at Pazco, comments: “Mould is more than just a maintenance issue – it’s a reputational and regulatory risk for the hospitality sector. Inducoat Fungi gives operators peace of mind by delivering proven, long-lasting protection, creating a better guest experience and saving time and money on maintenance.”

For further information, please visit www.pazco.co.uk

Clean Smarter, Not Harder: SMARTPOWER™ Mini and ReadyDose™ Deliver Simplicity and Safety for Care and Hospitality

In care homes, clinics, and hospitality settings, where hygiene is non-negotiable and space is at a premium, two innovations are redefining how cleaning gets done: SMARTPOWER™ Mini and ReadyDose™.

The SMARTPOWER™ Mini is a compact, solid detergent and rinse system designed for undercounter dishwashers. It delivers up to 150 washes per refill, with no leaks, no mess, and no need for tools during installation. Its passive dispensing system ensures consistent results while reducing packaging waste by up to 93% and cutting CO2 emissions by over 70% compared to traditional liquids. It’s a win for safety, sustainability, and simplicity—especially in environments where staff turnover is high and training time is limited.

Complementing this is ReadyDose™, a tablet-based cleaning programme that’s perfect for small-footprint sites with limited access to water lines or space for dispensers. Whether it’s a care home kitchenette or a

boutique hotel bar, ReadyDose™ offers a professionalgrade clean with a straightforward, no-fuss routine. Each tablet is pre-measured, eliminating dosing errors and reducing chemical exposure for staff. It’s ideal for locations where safety, speed, and ease of use are paramount.

Together, SMARTPOWER™ Mini and ReadyDose™ empowers customers to streamline operations, reduce environmental impact, and maintain the highest hygiene standards.

To learn more or request a demo, contact your Ecolab representative today or visit the SMARTPOWER Mini homepage or ReadyDose homepage to discover more and register your interest in a free trial.

Because when it comes to cleaning, small innovations can make a big difference.

https://en-uk.ecolab.com/

Legionella Risk Remains High as Hospitality Prepares for Seasonal Rush

Hoteliers and hospitality operators are being urged to prioritise Legionella safety as the sector prepares for the busy seasonal rush.

Cases of Legionnaires’ disease - a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria - have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 2017.1

Legionella thrives in stagnant water - particularly in temperatures between 20°C and 45°C - common in unused or little-used water systems. The risk is particularly high in hotels and hospitality venues that may have been vacant or experienced intermittent use during the off-season ahead of the seasonal rush.

With this, Hydrosense, the UK’s leading authority in rapid Legionella testing technology, is urging the sector to pay due diligence to Legionella risk when preparing for the festivities.

“As bookings ramp up for the busy festive season, hoteliers and the like mustn’t overlook the importance of ensuring a robust approach to water safety,” said Greg Rankin, CEO at Hydrosense. “Legionella bacteria can build up quickly in stagnant or underused systems, especially during warmer months - creating the perfect conditions for bacteria to grow. Taking action now - flushing systems, checking temperatures, carrying out risk assessments to incorporate rapid Legionella testing, can make a big difference in keeping guests safer and establishments compliant.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to Legionella, including hoteliers, caterers and hospitality providers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrosense asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.

“With Legionella cases on the rise, prevention is far easier - and far less costly - than managing an outbreak,” Rankin adds. “Rapid testing as part of peak-season preparations gives hospitality operators peace of mind, safeguarding both guests and reputation.”

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

Hospitality Technology

Tipping Point: A Crisis of Confidence in UK Restaurants

A year after the much-heralded Allocation of Tips Act 2023 came into force, a new study by URocked, a leading digital tipping platform, reveals a troubling truth: consumer trust in how UK restaurants handle tips remains woefully low. Despite the law's clear mandate, a staggering 54% of consumers doubt that restaurants are passing on 100% of tips to staff.

This crisis of confidence isn't unfounded. The research, conducted in September 2025, exposes significant gaps in the legislation's implementation, which became law in October 2024. A quarter of employers admit to making no changes since the law's introduction, and 24% of restaurant staff report no shift in their employers' tipping practices. While 20% of staff claim to have received more tips, a concerning 23% report receiving fewer.

A critical issue is the widespread misunderstanding of the law itself. While 53% of decision-makers correctly identify the requirement for 100% pass-through, a substantial 45% still believe that deductions, exemptions, or discretionary distribution are permissible. This confusion trickles down to staff, with 14% suspecting their employer isn't complying. Alarmingly, some decision-makers mistakenly believe the law only applies to full-time staff (21%), that policies printed on receipts offer flexibility (15%), or that admin fees can still be deducted (9%).

This lack of transparency and understanding is not just impacting staff morale and earnings; it's also stifling a significant opportunity for increased customer tipping. A striking 60% of staff believe customers would be more inclined to tip if they had better confidence in the restaurant’s distribution process. This is particularly crucial given that 65% rely on tips / service charge to some degree.

As David Dillon, CEO of URocked, rightly comments, "While nearly nine out of ten respondents say the new law has made things fairer for staff, our research shows there's still work to be done in building consumer trust and ensuring universal employer compliance."

The onus is now on the industry to bridge this trust deficit. Transparency in tipping practices and robust education for both employers and consumers are not just desirable, but essential to restoring confidence and ensuring that the spirit of the Allocation of Tips Act is truly upheld. Without these measures, both staff and customers will continue to question the fairness of a law that’s designed to protect them.

Tipping platforms like URocked can help bring in much needed transparency. To find out more about URocked and to access all the findings from the tipping survey, click here. https://urocked.com/blog/tips-act-one-year-later/

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 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

Preventing Dine & Dash with CardsSafe

Having worked with hospitality businesses for over two decades — from hotels to pub chains, sports venues, bars, and restaurants — we’re often part of the conversation: how do operators best protect themselves from dine-and-dash?

Technology can be a valuable ally in the fight against such opportunism. CardsSafe is designed to securely store a customer's bank cards while they run a tab. It’s the ideal deterrent for anyone contemplating walking out without paying because their card is safely tucked behind the bar in a CardsSafe unit.

The system securely stores bank cards and facilitates easy tab-keeping. Rather than insisting on advance payment, businesses can keep tabs and upsell while doing so.

CardsSafe has been a trusted partner in the hospitality and leisure industries, assisting with bar tabs and significantly boosting profits. Renowned establishments, including Young’s Pubs, Hilton Hotels, and numerous golf courses, have been reaping the benefits of CardsSafe for years.

Deers Hut pub in Liphook, Hampshire, first approached CardsSafe in 2013 to help with a large volume of bar tabs for both indoor and outdoor customers. One of the primary motivations for using CardsSafe was to stay on top of where their

customers were located outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120 walkout is the cost of a 10-card CardsSafe unit for an entire year. Additionally, each hire includes customer service troubleshooting and free replacement keys, with the option to add additional units at any time.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040

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

Kitchen Equipment and Fit Out

Duo Pump Systems - The Advantages for Commercial Kitchen Users

For large commercial kitchens without gravity drainage a reliable pumping system is essential to ensure service is not interrupted. A pump failure when the kitchen is busy can be extremely financially challenging.

Selecting a reliable and proven waste water pumping system such as the DrainMajor Duo or DrainKing, fitted with Jung Pumpen pumps, from commercial kitchen experts Pump Technology Ltd is often the kitchen designers first choice to mitigate against such a problem.

Discussing an installation with the application team at Pump Technology Ltd is a fast and worthwhile process. They will select the right size pumping system for the number of sinks and appliances required, taking into consideration factors in the site which users might not have been considered when first thinking about pumps.

Often a dual pump, duty standby configuration will provide the solution. Not only will this offer a backup if one pump fails, but it will easily also serve a number of sinks and appliances such as dishwasher, pasta boilers etc.

This type of unit can be an extremely cost effective and efficient alternative to buying and installing multiple pumping systems.

The Pump Technology Ltd DrainMajor Duo and DrainKing are both twin pumping systems offering duty standby pumping protection. The choice will be based on a number of factors. The DrainMajor Duo has a rectangular footprint and the DrainKing a square one.

The Drainmajor Duo features two separate tanks, with each pump operating independently servicing different sinks and appliances. If one pump should fail, the liquid level will rise and flow through into the other tank. That pump will then also act as the standby pump. This configuration avoids the need for a control panel.

The DrainKing comes with two pumps in a common tank. It’s control panel swaps over the duty pump every pumping cycle. The benefit of this is

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.

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.

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

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

that each pump operates for a shorter time and pump life is increased.

Both systems are fitted with a high-level alarm, allowing operators to know when a maintenance engineer is required even though they might not notice since there is no disruption to service.

The alarms also have volt free connections so they can be connected to a BMS system.

Contacting the Pump Technology Ltd team is simple and fast and allows customers to benefit from their knowledge to specify the best pumping solutions for any commercial kitchen.

Ventilating Commercial

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.

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 perfor-

mances from 0.10m3/sec to 2.97m3/sec.

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

Kitchen Equipment and Fit Out

Kitchen Clearance UK Limited

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

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item. We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for

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

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

Modular Cooklines from Blue Seal

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

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

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

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The

running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite.

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

Kitchen Equipment and Fit Out

Do More with Less in Your Kitchen

Rising costs, staff shortages, and shifting customer demands mean kitchen operators need to do more with less. And that’s where Alto-Shaam comes in.

Our pioneering Vector and Converge multi-cook ovens are transforming kitchen operations – giving you up to four ovens in one compact unit.

• Cook multiple food items – from meat, fish, cookies and cakes – at the same time with zero flavour transfer

• Deliver the highest quality and most consistent cooking results

• Control and update food menus anytime, anywhere with our ChefLinc® cloud-based management

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.

• Choose from stackable, waterless, ventless, and self-cleaning options to fit your kitchen requirements

Save space. Reduce labour. Cut costs. All without compromising on quality.

Discover Alto-Shaam's multi-cook oven range at www.alto-shaam.com or contact James Olbort, Alto-Shaam's UK Commercial Leader, directly at jameso@alto-shaam.com.

Fof further information, please see the full page advertisement on the back cover of this issue.

“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 the facing page for further information.

Real Grease Management — Not Automatic Guesswork

For 33 years, Aluline has solved the hygiene and compliance challenges that “automatic” boxes promise—but rarely deliver. We design, manufacture, install, and maintain stainless-steel grease traps and biological dosing systems (no enzymes, no gimmicks) that keep commercial kitchens flowing, odour-free, and fully compliant across the UK.

Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams. Because we build what we install, our units are robust, serviceable, and built to last—from compact under-sink separators to heavy-duty, in-ground interceptors

• 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,

for high-throughput sites. And with UK-wide maintenance plans, alarm options, and clear service records, we help operators prove compliance and avoid costly disruption.

If kitchen hygiene is mission-critical, don’t gamble on small plastic “automatic” gadgets and enzyme quick fixes. Choose the team that’s been on-site, in kitchens, and under sinks for over three decades—Aluline: engineered solutions, expert installation, and lifetime support.

Aluline — Design. Manufacture. Install. Maintain. Comply. www.alulinegreasetraps.com | enquiry@alulinegroup.com | 01928 563 532

|

Fridge Seals Direct

cover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

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, highefficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance.

Explore cuttingedge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for largescale 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 Fof

Kitchen Equipment and Fit Out

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.

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-, threeand 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 full 62mm

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.

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

Outdoor Spaces

Save Now On Outdoor Furniture You Can Use All Year

Your venue’s outdoor furniture may be packed away until warmer days return, but if some of it isn’t fit to see out another summer, why not take advantage of the great offers currently available on our contract grade outdoor furniture? As well as taking the opportunity to save now, don’t forget there’s no need to store it away for next year as these stylish and versatile tables and chairs can also be used inside your venue!

The Alma Aluminium Table currently has 15% off both the square and round versions. Rust and water resistant when used outside, its stylish modern design means it’s just as at home inside cafés, bars and conservatories. If you prefer a wooden table top, take a look at the Capra Table. Again available with a square or round tabletop, its weather-resistant aluminium base and attractive synthetic teak top makes it a solid option, both indoors and out.

These tables look fantastic paired with most chairs, but they work

particularly well with our bestselling Monaco Stacking Chair, which again is built for the great outdoors, but looks just as good in an indoor setting. Don’t miss the chance to snap it up for 10% off it in aluminium, wood effect, or eye-catching green or red wicker.

Our ever popular Plaza Chair is also available with 10% off for a limited time, both as a side chair and an arm chair. Made from rust-resistant steel frames and goes-with-anything synthetic black rattan, this chair looks great indoors following a summer in your outdoor seating area. And just like all our stacking chairs, its lightweight frame means it’s easy to store when not in use.

Call our experts on 0116 286 4911 or email sales@trentfurniture.co.uk to take advantage of these great deals.

See the advert on this page for other offers.

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back

20 YEARS SUPPORTING THE UK LICENSED & CATERING TRADE

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 FOR QUALITY

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.

FROM CONCEPT TO COMPLETION

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

EXPERIENCE OUR 10,000 SQ FT SHOWROOM

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

Email: sales@aelsolutions.com

Download your brochure: www.aelsolutions.com

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

Handmade Garden Furniture From MG Timber

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

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

Outdoor Spaces

Embracing the Elements: The Year-Round Outdoor Dining Revolution

As autumn's golden leaves begin to fall and winter's chill approaches, the UK hospitality sector faces a question that would have seemed absurd a decade ago: how do we keep our outdoor spaces thriving through the colder months?

The transformation has been remarkable. British diners and drinkers have finally embraced what our continental neighbours have known for generations: there's something magical about dining al fresco, regardless of the weather. From Manchester to Margate, pavements and beer gardens that once lay dormant from October to March are now buzzing with activity throughout the year.

This cultural shift represents more than just changing consumer preferences. For operators, weatherproofed outdoor spaces have become a genuine revenue driver. Additional covers mean additional turnover, and with indoor capacity often stretched during peak periods, outdoor areas can significantly boost the bottom line. Many establishments report that well-appointed outdoor spaces can increase overall capacity by 30 to 50 percent during shoulder seasons, translating directly into enhanced profitability.

The numbers speak for themselves. Operators who have invested in quality outdoor infrastructure report extended trading hours, improved customer satisfaction, and crucially, a competitive edge in increasingly crowded markets. When customers can comfortably enjoy a pint or Sunday roast outside in November, they're more likely to choose your establishment over competitors still shuttering their terraces.

Today's hospitality supply market has evolved to meet this demand with sophisticated solutions. From sleek patio heaters and elegant fire pits to retractable awnings and stylish outdoor furniture built to withstand British weather, suppliers now offer comprehensive outdoor dining systems suitable for any establishment.

Café Culture - Pavement Profit

We

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK

factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

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

Whether you're running a traditional country pub or a contemporary urban restaurant, there are products designed to enhance your outdoor offering whilst complementing your brand aesthetic.

Quality outdoor heating, lighting, and shelter systems have become more affordable and energy-efficient, making year-round outdoor operation economically viable even with rising energy costs.

As we move into autumn, the message is clear: outdoor dining isn't just for summer anymore. The operators who recognise this and invest accordingly will find themselves well-positioned to capture additional revenue streams whilst meeting evolving customer expectations. The great British outdoor dining revolution is here to stay, and the only question is whether your establishment is ready to make the most of it.

Creating Smarter Outdoor Spaces with Gala Tent

For more than twenty-five years, Gala Tent has been helping Britain’s hospitality industry get more from its outdoor areas — from boutique hotels and wedding venues to bustling pub beer gardens and live-event spaces. Based in South Yorkshire, the award-winning manufacturer is the UK’s leading supplier of heavy-duty pop-up gazebos and commercial marquees, renowned for its commitment to quality, innovation, and long-term value.

As customer expectations evolve, outdoor dining and entertainment spaces are no longer seasonal luxuries but year-round essentials. Traditional marquees remain the classic choice for larger spaces, but the new generation of heavy-duty pop-up gazebos offers a faster, larger, and much more flexible alternative.

Gala Tent’s flagship Gala Shade Pro 60 is the largest and strongest pop-up gazebo in the country, available exclusively in 6m × 6m and 4m × 10m sizes — giving hospitality operators the same generous coverage as many marquees, but with setup measured in minutes rather than hours.

These aluminium-framed structures are designed for continuous commercial use, providing reliable

shelter for alfresco dining, functions, or bar service in any weather. Multiple units can be seamlessly linked to create elegant modular layouts, while optional branding, lighting, and heating accessories allow venues to tailor each space to their style and season.

By investing in professional-grade pop-ups, hotels, restaurants, and bars can extend capacity, host private events, and increase revenue without the labour or downtime that traditional marquees demand. Discover how Gala Tent can transform your out-

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.”

Growth is at the heart of Opheem, having transformed 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 dryage 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

J&E Hall Cellar Coolers

Impress at Boom Battle Bars

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

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

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

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

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

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

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

Universal Dispense Systems Products and Services

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific designs to meet your requirement and these are avail-

able in a full range of finishes and branding options.

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London. Contact us here for more information or a quotation- sales@universaldispensesystems.com For further information see the advert on page 5.

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.

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.

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.”

“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.”

"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.

Eat My Logo

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way.

With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

Eat My Logo bake their own cake and biscuit

CLEAN Do The Workwear,

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.

ranges, many of which are decorated with high quality edible branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations.

Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes. With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering.

For 25% OFF YOUR FIRST ORDER, please register your details via the QR code. www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580 See the advert on page 7 for

So You Can Do The Work

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

With 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

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.

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

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

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

Classic Favourites at Prices You'll Love

Looking to invest in new furniture for your venue ahead of the festive season? Now’s the time to act, because right now we have some fantastic discounts on some of our all-time bestsellers.

Thanks to its timeless style and contract-grade durability, the Sorrento Chair is a firm favourite for restaurants, bars, cafés and more. Currently available with 10% off most of the range, you can choose from chic upholstery to match your décor scheme or low maintenance faux leather in a choice of five colours.

The crowd-pleasing Washington Side Chair in three wooden finishes now has 10% off, and you can save 15% if you choose to add an upholstered seat pad in a vast choice of fabrics. For a more modern take on this classic design, opt for the Black

Metal Washington Chair which is available with 20% off for a limited time. And with a 10% reduction, you can also save on the Tall Black Washington Stool to pair with your poseur tables.

Need a lightweight stacking chair? The York Crossback Stacking Chair is a hugely popular choice as it offers stylish design with the benefit of easy storage. Choose from four wooden finishes with a fantastic 20% off.

When it comes to tables, nothing says classic design like a shaker style table, and with 10% off, now is the perfect time to update your tall tables with our Rectangular Shaker Poseur Table and Square Shaker Poseur Table. Choose from two solid rubberwood top sizes in light oak, dark oak or walnut to find the perfect finish for your space.

Don’t miss this opportunity to acquire these classic favourites for less. To find out more or to place an order, give our expert team a call on 0116 286 4911 or email sales@trentfurniture.co.uk

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 time-served 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

MST Auctioneers Ltd

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

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

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

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

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

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Design and Refit

Bridging Design and Accessibility with Stannah’s Stairlift at Luxury Islay Hotel

Ardbeg House, a boutique luxury hotel on the picturesque island of Islay, Scotland, has opened its doors as a truly immersive whisky and hospitality experience, with a newly installed Stannah Stairiser CR2 inclined platform lift providing guests with full accessibility to upper floors.

Designed in collaboration with Russell Sage Studio, Ardbeg House honours the heritage of Ardbeg while creating immersive spaces that reflect the island’s culture and the distillery’s iconic history. Over 20 local and Scottish architects contributed to weaving Ardbeg’s story into the hotel’s design, which also involved seamlessly integrating the Stannah Stairiser CR2 with customised solutions. Stannah Lifts collaborated closely with Russell Sage Studio and main contractor Thomas Johnstone to supply a custom lift solution that met both the functional and aesthetic requirements.

accommodate a wheelchair and user, while raised ramps and safety barrier arms ensure secure and safe operation.

The goal was to provide safe and reliable access for wheelchair users without disrupting the visual appeal of the hotel interiors. To achieve this, a bespoke colour was selected for the platform lift, ensuring it blended seamlessly with the surrounding walls and décor.

The Stairiser CR2 now provides safe and reliable access to the two upper floors of Ardbeg House, allowing all guests to enjoy the hotel’s immersive and unique experience. Equipped with remote call stations, wheelchair users can summon the lift independently from the top or bottom of the stairs, ensuring convenient operation.

The hotel required a custom solution to provide disabled access to its upper floors, which presented three main challenges. The first challenge was accessing the island, as transporting equipment involved careful planning and coordination with ferry services to ensure timely delivery and installation without disrupting the renovation schedule.

The second challenge was addressing the space constraints. The hotel had no space to accommodate a passenger lift, so an inclined platform lift was the best option. However, the staircase area was small, requiring a compact design. Following a detailed assessment of the space, a Stannah CR2 inclined platform lift was chosen as the ideal solution. The lift’s slimline design further minimised wall projection, and the platform folds neatly when not in use, preserving staircase space. The platform dimensions of 800mm by 1000mm comfortably

Designed for use on a curved rail, the Stairiser CR2 follows the natural flow of the staircase while keeping outward projection to a minimum. This innovative feature makes the Stairiser CR2 equally well suited for installations featuring a single turn, multiple landings or spiral configurations.

To ensure the stairlift complemented the hotel’s rich Ardbeggian interiors, the rail and carriage were finished in a custom green paint specifically chosen to match the hotel's décor. This carefully considered design decision allowed the lift to feel like a natural part of the space, making the lift an integral element of the storytelling and design.

With the installation of the Stairiser CR2 completed in just two days, Ardbeg House continues to offer a world-class whisky and hospitality experience that is now fully accessible to every guest.

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

Property and Professional

Taking On A Dilapidated Pub / Hotel / Restaurant: Challenges And Practical Solutions

Hospitality is an industry built on optimism. Every successful publican, hotelier or restaurateur starts with a vision for how a space could be transformed. Yet when that space is a long-closed pub, a tired roadside hotel or a once-grand restaurant, optimism alone will not make the numbers work. These buildings can be costly to repair and challenging to adapt. But they can also become profitable, vibrant businesses once again – and the planning system, far from being a barrier, is often the key to unlocking that potential.

UNDERSTANDING WHY OTHERS WALKED AWAY

Before committing to a purchase, it is essential to know why a property failed. Some sites struggle because of structural decline or years of underinvestment. Others have been left behind by changing trade patterns or shifting customer expectations. A picturesque coaching inn that once relied on passing horse-drawn traffic is unlikely to thrive without an imaginative new offer and modern access arrangements.

A full appraisal should go beyond the building itself. Assess demand, catchment, competition, licensing constraints, parking and public transport links, and the need for planning consent. Many operators spend heavily on interiors and branding without fully understanding the regulatory framework, which could potentially bring about considerable delay and become one of the biggest items on the balance sheet.

PLANNING AS AN ENABLER, NOT A ROADBLOCK

That said, much of the negative folklore around planning is misplaced. In reality, planning exists to manage change, not to prevent it. Altering layouts, adding bedrooms or outdoor seating, expanding parking, or introducing new uses such as event space or co-working can all require permission (but not necessarily). Achieving the right planning consent can transform a business model, turning an unviable property into a profitable mixed-use destination.

Engaging a planning consultant early helps identify what is possible, what is likely to win support and where risk lies. Local authorities are usually keen to see empty or derelict buildings brought back into productive use. A well-prepared application that shows how a proposal will preserve heritage, create jobs and improve amenity is more likely to succeed – and often faster than applicants expect.

LISTED BUILDINGS: MORE OPPORTUNITY THAN OBSTACLE

For many hospitality entrepreneurs, the phrase ‘listed building’ still rings alarm bells. Yet listed status should

By Simon Barry, Director of Boyer (an LRG company) -

not deter investment. The process of obtaining listed building consent is often more navigable than feared, particularly with experienced professional advice and the results of transforming a listed building can be stunning.

An example is our work with The Mitre in Oxford – the city’s oldest pub, with cellars dating back to the 1300s and an inn above built in the 1630s. Closed in 2019 by its then owner, Lincoln College, it required extensive repair but also needed to evolve to meet modern hospitality standards. When Gusto Italian acquired the building in 2022, it committed £1.4 million to restore historic features – from 17th century panelling and stone fireplaces to rare decorative stucco – while creating stylish dining spaces fit for contemporary diners. Securing listed building consent for such a site is about collaboration. Architects and planning consultants work together to identify what makes the building significant and how that can be retained while enabling a viable new use. Early ‘pre-app’ meetings with the council’s conservation team can shape proposals before formal submission, avoiding costly redesigns. In many cases, well-managed applications are approved by officers under delegated powers rather than going to committee.

The key is to recognise that planning is there to help historic buildings adapt. The system does not insist on a faithful return to past uses; it exists to allow meaningful, sensitive change. With careful engagement, listed buildings can be reborn as destinations that respect heritage while serving today’s market.

DESIGNING FOR MODERN CUSTOMERS

Consumer expectations have shifted. Flexible dining spaces, outdoor terraces, EV charging and high-speed Wi-Fi are now fundamental. Accessibility standards are higher, and sustainability – from energy efficiency to biodiversity net gain – is front of mind for both planners and guests.

Older buildings often need thoughtful adaptation to meet these demands. But planning can facilitate imaginative solutions: discreet extensions or garden rooms to create year-round space, sympathetic remodelling to improve flow and accessibility, or integrating renewable energy technologies in heritage settings. Local design codes and conservation policies can seem rigid but are usually negotiable when proposals enhance rather than erode character.

WORKING WITH THE LOCAL AUTHORITY – AND THE LOCAL COMMUNITY

Too often, developers approach the planning process as a fight. In truth, collaboration works better. Most councils want to see heritage assets and empty buildings back in use. Engaging officers early, consulting with neighbours and community groups, and showing how a proposal will create jobs and amenities can significantly reduce delays and objections.

Where a site is listed as an Asset of Community Value (ACV), there are extra procedural steps and community bidding rights. But these do not make regeneration impossible. With the right advice, an ACV-listed pub can be sensitively upgraded or diversified while respecting its social importance.

MAKING THE NUMBERS WORK

Reviving a neglected hospitality site often requires phasing and careful funding. Many successful operators open a core food and drink offer first, then add rooms or events space once cash flow allows. Planning permissions can be structured to support this staged growth. In some locations, grants or local regeneration funding may also be available, particularly for listed building repair or sustainable upgrades.

OPTIMISM REWARDED

Taking on a tired pub, hotel or restaurant will always be a calculated risk. But it is a risk that can pay off –commercially and culturally – when combined with smart planning and informed design.

The planning system is sometimes portrayed as a brake on entrepreneurship. In reality, it is a framework for making ambitious projects viable, protecting what is special while enabling adaptation. For hospitality businesses prepared to work with it, planning is not a hurdle but a powerful tool to turn neglected buildings into thriving destinations once again.

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?

With

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.