CLH Digital - Issue #292

Hospitality Sector Reels as Reeves Budget Delivers "Hammer Blow"

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

BUDGET - WHEN THE MEDICINE IS WORSE THAN THE CURE

Industry leaders have called Chancellor Rachel Reeves' autumn budget a "hammer blow" to hospitality, and they are absolutely right.

Our front page coverage and the chorus of condemnation from sector leaders tells you everything you need to know about the scale of this disaster.

Higher taxes, soaring operating costs, and squeezed consumer spending power represent a perfect storm that threatens the very survival of businesses across our sector.

But if the budget itself wasn't damaging enough, the green light given to mayors nationwide to impose tourist taxes on hard-working Britons represents a new low in fiscal policy.

Can any government really sink any lower? I ask this question sincerely and with genuine dismay.

Most people in this country work 48 weeks of the year. They save for modest holidays in the UK, short breaks to celebrate anniversaries and birthdays, weekends away to recharge and reconnect with loved ones.

To load an additional tax onto these precious moments smacks of sheer desperation and a complete failure to understand what hospitality means to ordinary families.

Advocates will point to similar tourist taxes across EU countries, but there is one stark and crucial difference that renders the comparison meaningless. Those countries had the foresight years ago to appreciate the genuine value of hospitality and tourism to their economies.

They cut their VAT rates accordingly, which effectively negates the impact of a tourist tax on consumers.

Here in the UK, once tourist taxes are implemented, we will be looking at an effective 27% VAT rate for consumers on their holidays. This would make us one of the highesttaxed tourism destinations in Europe.

Let that sink in for a moment. Consumers visiting destinations in England would be charged double the tax of visiting Paris and 70% more than Barcelona or Rome.

Caterer,

tion, however, no responsibility will be accepted for loss or damage. Views expressed within this

How can we possibly compete? How can our businesses survive when we're pricing ourselves out of our own domestic market?

Perhaps the most concerning aspect of this budget is the complete absence of any vision for recovery.

There's no sense of "take this unpleasant medicine now and things will improve." Where is the roadmap? Where is the plan? I simply cannot see it, and I suspect neither can the thousands of operators now contemplating their futures.

The exodus has already begun. Investors and wealthy individuals are leaving the UK in droves, driven away by punitive taxation, the end of non-dom status, and the search for more favourable business environments abroad.

The UAE, Italy, and Jersey are rolling out the welcome mat with lower taxes and entrepreneur-friendly policies. The projected net loss of 16,500 millionaires in 2025 should set off alarm bells across Whitehall, but the silence is deafening.

We wholeheartedly support UKHospitality's "Taxed Out" campaign, but let's be clear about something. This isn't just about hospitality anymore. This country has become hostile to entrepreneurs across every sector. When any nation loses its brightest minds, its wealth creators, its job generators, it is in serious trouble.

History teaches us that you cannot tax your way to prosperity. You cannot build a thriving economy by driving away the very people who create employment and opportunity. Yet that appears to be precisely the strategy this government has chosen.

The can has been kicked down the road for too long. The alarm bells are ringing loudly, and they will not be silenced by political spin or empty promises.

In 2026, our sector must receive the support it desperately needs. Not platitudes, not consultations, but concrete action: meaningful VAT cuts and an end to this relentless assault on an industry that employs millions and sits at the heart of British community life.

The hospitality and licensed on-trade sector has survived wars, recessions, and a global pandemic. We are resilient, innovative, and essential to the fabric of this nation. But even our patience and resourcefulness have limits.

Chancellor Reeves and this government need to understand something fundamental: you cannot build a strong economy by destroying the businesses that make Britain worth visiting, worth investing in it hasn’t ever and will never work!

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.

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Hospitality Sector Reels as Reeves Budget Delivers "Hammer Blow"

(CONTINUED FROM FRONT COVER)

However, the existing 40 per cent business rates relief, currently capped at £110,000 per business, will not be extended at the same level beyond next April, representing a significant reduction from current support. [See page 9 for further details]

WAGE INCREASES ADD £1.4 BILLION COST BURDEN

The Budget also confirmed that from April 2026, the National Living Wage will rise from £12.21 to £12.71 per hour for workers aged 21 and over—a 4.1 per cent increase. The National Minimum Wage for 18-20 year-olds will jump 8.5 per cent from £10 to £10.85 per hour.

Industry analysis suggests this wage increases represent approximately £1.4 billion in additional costs for hospitality businesses, compounding pressures from last year's Budget measures—particularly changes to employers' National Insurance contribution thresholds that have disproportionately affected part-time and flexible employment models central to hospitality staffing.

EMPLOYMENT CRISIS

The Budget arrives against a stark backdrop for the licensed trade. Analysis by UKHospitality of Office for National Statistics data revealed 170,000 fewer people on payroll across the UK economy since last October's Budget, with hospitality accounting for more than half of all job losses.

The sector has recorded two site closures per day during the first nine months of 2025. A third of businesses have cut opening hours due to staffing cost pressures, while two-thirds have reduced staff hours and headcount as a direct result of measures introduced in the 2024 Budget.

29.5 MILLION PINTS

Champa Magesh, Managing Director of Access Hospitality said: “The hospitality industry is a vital part of the UK economy, and although some announcements from today’s Budget provide momentary relief, others will provide significant challenges.

“These budget announcements could push hospitality businesses to make difficult decisions that they won't want to make. The measures make it increasingly difficult for businesses to grow, invest and ultimately stay open, as customers face harsher financial pressures.

“The hospitality industry now braces for 2026 to be one of the most challenging years yet, making protection and investment essential to prevent long-term damage.”

“Businesses will have to sell 29.5 million pints a day to absorb increased costs from The Budget”

BUSINESSES “TAXED OUT”

The announcement drew a swift and critical response from trade bodies representing Britain's pubs, restaurants and hotels. Kate Nicholls,

chief executive of UKHospitality, said: “Bricks and mortar hospitality businesses are being taxed out, and they have been penalised by the broken business rates system for far too long.

“Today the Chancellor recognised the importance of hospitality and provided a permanently lower multiplier for hospitality businesses –reforms secured by UKHospitality.

“However, the 5p discount is only a quarter of the maximum 20p discount the Government proposed last year.

“This is particularly frustrating given changes to business rates valuations will mean that many hospitality businesses’ tax bills will still significantly rise, alongside increases to the minimum wage adding extra cost. Business tax rates for hospitality must continue to fall for the rest of this parliament.

“The Government has heeded our calls for significant transitional relief for businesses, which will mitigate the worst impacts of the revaluation.

“Hospitality remains under significant cost pressures, with the highest tax burden in the economy. We will continue to campaign for additional support for the sector, including further business rates discounts.”

HAMMER BLOW

Michael Kill, CEO, Night Time Industries Association said: “This Budget is a hammer blow to an already fragile night-time economy. Its impact will be felt across every high street and town centre in the UK. With inflation now higher than its been for some months and the cost of living becoming increasingly unsustainable, disposable income has all but disappeared, swallowed up by rising everyday costs.

“We are deeply concerned by the scale of direct and indirect tax increases set to hit our sector over the coming months. Many venues are already operating on the edge, and we will inevitably see businesses handing back their keys by January, when VAT, quarterly rent payments, and other financial obligations collide. The pressure on both operators and consumers is now completely unsustainable.”

VASTLY INSUFFICIENT

British Beer & Pub Association CEO Emma McClarkin said: “Despite the Government’s clear intention to support pubs with permanent business rates reform – which we welcomed – these lower multipliers are vastly insufficient.

“The Budget has missed a clear opportunity to meaningfully reduce the disproportionate burden on pubs. There’s little to raise a glass to because bills for most will go up overall and, therefore, it will become harder for pubs to stay open which will risk jobs, the hearts of communities and drive growth.”

TOURIST TAX

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

“But the Chancellor’s budget has somewhat dampened the enthusiasm we were feeling towards the end of the year.

“The Chancellor did reveal that the government would permanently lower business tax rates for more than 750,000 retail, hospitality and leisure properties, to the lowest rate since 1991, which may offer some relief to some venues, but it’s not nearly enough.

“If anything, times will become even more challenging for us, thanks to the higher-than-expected increase in the wage rate for 18-to 20-yearolds, adding to the burden of soaring food prices, increased insurance premiums, the recent increase in national insurance contributions and continued pressures of rising energy costs.

“As for the tourist tax, we know that many European cities already have this, but in most of these places, hospitality is taxed at 5% VAT rather than the 20% here.

“Add to that the Chancellors decision to freeze personal tax thresholds for a further three years, which means disposable incomes will be reduced in real terms, further limiting people’s ability to spend on hospitality and leisure, and they are certainly likely to be deterred from going to places charging the Tourist Tax.

WORLD FAMOUS PUBS

Greg Mulholland, Campaign Director for the Campaign for Pubs said: “This is a deeply disappointing budget that does nothing to address the crisis facing the UK’s world-famous pubs. There’s some limited support for some pubs in England through business rates, but no support whatsoever for pubs in Scotland, Wales & Northern Ireland.

“Despite around 90,000 lost jobs in hospitality since last year’s disastrous budget, the Chancellor has done nothing to address those damaging cost hikes and indeed has imposed further costs on pubs and publicans who have to pay increased staff wages, at a time when many publicans are already earning less than their staff. Altogether this budget will mean yet more job cuts in pubs and more publicans unable to make a living”.

“FAILED

TO DELIVER”

Nick Mackenzie, Greene King CEO, said: “Pubs are crying out to be backed by the Government, and it is disappointing that has not happened in this Budget. Government has failed to deliver sufficient support around business rates and ultimately it leaves pubs with little room to invest to create jobs, grow and drive their local economies.

“Combined with the continued layering of other cost rises, including alcohol duty and above inflation wage rises, the cost of running a pub has once again gone up before publicans have even opened their doors.

“It is now more important than ever for the Government to listen to pubs across the country and fundamentally reform business rates to create the fair system it has promised in its manifesto.

Budget Day Reflections: A Small Step Forward, But the Real Story Lives in Our Venues

By Cassie Davison, award-winning hospitality industry veteran, author of Stand Out Hospitality and business coach

Every year, Budget Day sends a shockwave through hospitality.

Not because of the politics, but because we feel the consequences faster and harder than almost any other sector. While others analyse the numbers, hospitality feels every announcement in real time. A tiny change in policy can shift everything. Staffing. Rotas. Menus. Cashflow. Confidence. Whether your team sleeps well tonight. Whether you do.

And beyond the policy itself, the whole country waits with bated breath to see how people feel afterwards, because sentiment is what really shapes our industry. Confidence or caution decides how customers spend, and we are the first to feel that shift on the ground. We do not read the market. We live the market.

This year’s Budget was no exception.

There was at least a small nod in the right direction. The adjustment to business rates, making the system a little fairer between online and physical businesses, will help some. It is not transformative, but it acknowledges something the sector has carried for years. A slightly lighter, more permanent rate for smaller hospitality businesses will be welcomed after a long period of unrelenting pressure.

At the same time, the increase to the National Living Wage adds new pressure to margins that were already paper thin. Operators value their teams deeply and believe in fair pay, but fair pay must be matched with

fair conditions for employers too. That balance remains difficult.

This Budget will not solve the bigger issues. Others will rightly have stronger opinions about the technical detail. What I want to focus on is the human reality behind the headlines, because that is the part that rarely gets seen.

Behind every policy announcement is a real person making impossible decisions.

Since lockdown, the pace of change has not slowed for a moment. Costs continue to rise across energy, labour, supplies and compliance. Customer behaviour has shifted. Life feels more unpredictable than ever. Many operators are running on fumes, not because they lack passion or imagination, but because there is simply no give left in the system.

And the decisions they are forced to make are not technical. They are heartbreaking.

Choosing between reducing hours or cutting a role. Between raising prices or absorbing one more cost. Between supporting a trusted supplier or switching to a cheaper one. Between paying themselves or paying their team.

These are not business choices. They are life choices. They stay with operators long after the doors close.

This is what the wider commentary so often misses. We are not simply serving food or pouring drinks. We create the places where everyone, the labourer and the lord, the scholar and the student, can walk through the door and feel at home. Places where the burdens of daily life fall away. Places where people find their people. Places where they can breathe, relax, feel safe and feel special.

When hospitality struggles, the impact reaches far beyond the venue.

The size of our sector shows why this matters. Hospitality employs around 3.5 million people. It contributes approximately 93 billion in direct economic output and delivers around 54 billion in tax receipts.

More than 170,000 hospitality businesses help shape the identity and wellbeing of this country.

Yet even with the challenges, there is something we must hold onto. People are still spending. Recent consumer spending reports show modest year on year growth in parts of hospitality and leisure. Demand has not disappeared. It has simply changed shape.

Perhaps the Friday night frenzy many operators relied upon is not returning in the same way. But elsewhere, across the quieter corners of the week, a quiet revolution is happening. People still want connection, meaning and belonging. They are choosing different moments, different occasions, different ways of enjoying hospitality.

And this is where our sector holds its greatest advantage.

No Budget can manufacture the qualities that define hospitality at its best. You cannot legislate for creativity. You cannot legislate for purpose. You cannot legislate for the feeling of walking into a place and instantly knowing you belong there.

In a world that is getting faster, louder and less personal, people are actively seeking places that feel human. Hospitality offers that naturally, authentically, brilliantly.

Policy moves slowly. Hospitality moves every day. Operators respond to what their communities need in real time. And when we support each other, sharing ideas, experiences, encouragement and lessons, the whole sector becomes stronger. That collective resilience has always been our real engine of survival and success.

So yes, today’s Budget offered a small step. But the real work, the work that shapes the future of hospitality, is happening in our venues, in our teams and in the everyday leadership of people who refuse to give up.

Hospitality’s greatest advantage has always been its ability to create belonging. For customers. For teams. For each other.

And no Budget changes that.

Global Search Begins For IOH Restaurant Manager Of The Year 2026

The Institute of Hospitality has begun its search for the 2026 Restaurant Manager of the Year (RMOY).

The competition, sponsored by Menzies, the Hotel Café Royal and Laurent Perrier, is now in its 17th year and is a celebration of front of house excellence that brings together a wealth of global talent striving to secure the coveted title.

Open to Restaurant Managers or those performing the role in any size of establishment, across the globe, entrants will compete at the worldrenowned Hotel Café Royal, London, on 2 February 2026. Throughout the day, this year’s talent will be assessed by leading industry judges before the winner is revealed at a celebratory evening reception surrounded by fellow professionals, friends and family.

This year’s winner will receive a tailored professional development programme designed around them, a year of tickets to attend the Institute’s top events, including Above & Beyond networking events and the Annual Awards, one year’s IoH Membership and other prizes to support their professional journey. The winner will also receive the Restaurant Manager of the Year 2026 title and trophy.

Launching the competition, the Institute’s CEO Robert Richardson FIH MI explained: “Every year this competition uncovers remarkable talent from across the hospitality industry. We welcome entries from anyone who carries out the responsibilities of a Restaurant Manager, regardless of title or location. This is a rare opportunity to be recognised for your professional skill, leadership and passion. I encourage anyone who loves this profession and fits the criteria to step forward. This could be your moment to shine and the beginning of an exciting new chapter in your career.”

Reflecting on her win last year and current title holder, Alana Quigley, Restaurant Manager at The Gleneagles Hotel, Scotland, said: “Taking part in the competition was an incredible experience from start to finish. The support from the organisers, judges and fellow competitors created an atmosphere where you

can stay focused, be yourself and really enjoy the day. It is busy and demanding, and you need to think on your feet, but it pushes you in all the right ways and reminds you why you love this profession. It also opens the door to new friendships and connections that continue long after the event. If you are passionate about hospitality and committed to growing your career, this is an opportunity you should embrace. Don’t just think about applying, just do it!”

Shortlisted finalists will be notified on Friday 9 January 2026 and invited to take part in a day of technical activities on Monday 2 February 2026 at the Hotel Café Royal, London.

They will be assessed under the guidance of this year’s chair of judges Jakob Gowin FIH, General Manager of Meliá White House in London, supported by hospitality experts including Raj Chakraborty FIH, Regional General Manager at Macdonald Hotels, Dawn Lawrence MIH, CEO and Founder of Hospitality Jobs UK, Alexandros Kaloudas FIH, Food and Beverage Manager at Pullman London St Pancras and Max Lawrence FIH, Finance Director at Hospitality Assured.

The Restaurant Manager of the Year 2026 will be announced at the Winners Evening Reception at the Hotel Café Royal on Monday 2 February 2026.

KEY

DATES:

• Closing date for entries – midnight (GMT) Monday 5 January 2026

• Shortlisted finalists – Friday 9 January 2026

• Semi-final, final and winners’ reception – Monday 2 February 2026

To enter, please follow this link and complete the application formhttps://app.wegather.info/28386412-8ed7-4352-8f13-5e802365323b

Community Pub Reopens Following £320,000

The Travellers Rest in Featherstone, Pontefract has reopened following a transformational investment of nearly £320,000.

Inside, The Travellers Rest has been completely refreshed to breathe a new lease of life into the pub and create a vibrant, welcoming space across its separate lounge and games areas.

To celebrate the reopening, the pub hosted a champagne reception and buffet followed by a live performance from Andy and Tracey Lewin from the band ‘Face the Strange’. Simon Davies, Operator of The Travellers Rest, said: “We’re thrilled to have reopened the doors to the Travellers Rest and the response from the community has been incredible. Thanks to the refurbishment, we’ve been able to

and enter-

tainment. We’re extremely grateful to everyone who has supported us on this journey, including the team at Proper Pubs, and we’re excited for all that’s to come.”

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “I’m delighted to welcome Simon and Gail to The Travellers Rest, and it’s fantastic to see how supportive the community has been since the pub reopened. On behalf of the whole Proper Pubs team I’d like to thank everyone who came down last week to celebrate opening night and make it such a fantastic success.

I wish our operators the very best of

Tourist Levy Is A Disastrous Tax On Hotels

New powers to levy a tourist tax on visitors to fund local projects under a new policy have been branded “disastrous” by sector leaders and operators.

Chancellor Rachel Reeves will give mayors the ability to impose a “modest” charge on visitors staying in hotels, bed and breakfasts, guest houses and holiday lets through the English Devolution and Community Empowerment Bill, which is currently going through Parliament.

Brits took over 89 million overnight trips in England in 2024 and stayed for a total of 255 million nights, according to Visit Britain.

Analysis from UKHospitality shows that the tax could hit Brits with up to £518 million in additional tax, making holidays in England more expensive, with costs passed directly onto consumers and fuelling inflation.

If set at the level of the Edinburgh visitor levy, it would create an effective 27% VAT rate for consumers on their holidays, making it one of the highest in Europe. It would see consumers visiting destinations in England charged double the tax of visiting Paris and 70% more than in Barcelona and Rome.

It’s a significant U-turn by the Government, just two months after its Tourism Minister told the House of Commons it “had no plans to introduce a tourism tax”.

Kate Nicholls, Chair of UKHospitality, said: “The Government has gone back on its word and introduced a damaging holiday tax. This is the wrong way to make policy and the fastest way to undermine investment.

“It has blatantly disregarded the commitments it gave to the House of Commons just two months ago that it ‘had no plans’ to introduce this tax.

“This is a shocking U-turn that will only make life more expensive for working people. It could cost the pub-

lic up to £518 million in additional tax when they travel in the UK and having knock-on impacts for the wider hospitality sector.

“It will effectively increase the rate of VAT to 27% for people who want to enjoy a holiday in the UK – making it one of the highest tax rates for consumers in Europe.

“Make no mistake – this cost will be passed directly onto consumers, drive inflation and undermine the Government’s aim to reduce the cost of living.

“It’s important that the Government has paused to consult. We will be working hard with the Chancellor’s team to highlight the damage this will do to the cost of living.

Paul Callingham, Chairman of Starboard Hotels Ltd said: “There was nothing that would seriously adversely affect hospitality during the Chancellor, Rachel Reeves, Autumn Budget speech, but the announcement that the Government will allow local Mayors to impose their own new Tourist Levy’s without any control on how the money is to be spent is disastrous.”

He added: “This is a direct tax on hotels. We will need to include the Levy’s in our published room rates to comply with the Digital Markets, Competition and Consumers Act 2024. And guests will not pay extra as our rates are market driven, but this will be an increased burden on hoteliers at a time when the industry is already under pressure.”

Paul said: “This has not been thought through and we will probably see different rates all over the country which for a business like ours will be hard to manage.”

He added: “I suspect it will be impossible for the local authorities to collect this Levy from Holiday Let businesses, especially individual Air B&B landlords.”

Manor Farm Barn Unveils £60K Refurbishment

Independent family brewer and pub company Shepherd Neame has completed a £60,000 refurbishment of Manor Farm Barn in Southfleet.

Originally an 18th-century threshing barn, it was extensively restored in 2001, creating Britain’s first 21st-century thatched pub and winning a CAMRA Pub Design Award.

The recent refurbishment was aimed at blending its agricultural origins with a stylish new look, creating an even more welcoming and atmospheric space for customers to drink and dine.

Shepherd Neame’s Director of Property Development and Sustainability

Martin Godden said: “Sustainability was at the heart of this refurbishment. Every feature has been repurposed, reused, or upcycled where possible. Our team have done a fantastic job, turning the project around in a short period, ready for the busy festive season ahead.”

Retail Operations Director Shane Godwin said: “We are really pleased with the results of this refurbishment project.

Manor Farm Barn is a unique space and our aim with this investment was to celebrate and showcase its history and character while creating a comfortable, stylish environment for customers to enjoy.”

Industry Reacts with Dismay to Chancellors Budget

Industry leaders have expressed deep disappointment with Chancellor Rachel Reeves’ Autumn Budget delivered on Wednesday 26th November warning that the package of measures represents another devastating blow to an already beleaguered hospitality and licensed on-trade sector struggling through its toughest trading conditions in recent memory.

While the chancellor confirmed permanently lower business rates multipliers for over 750,000 retail, hospitality and leisure properties from April 2026, the failure to extend the current 40% business rates relief at existing levels, combined with rising operational costs and frozen income tax thresholds squeezing consumer spending power, has left operators warning of further closures and job losses ahead.

KATE NICHOLLS, CHAIR OF UKHOSPITALITY, SAID:

“Bricks and mortar hospitality businesses are being taxed out, and they have been penalised by the broken business rates system for far too long.

“Today the Chancellor recognised the importance of hospitality and provided a permanently lower multiplier for hospitality businesses –reforms secured by UKHospitality.

“However, the 5p discount is only a quarter of the maximum 20p discount the Government proposed last year.

“This is particularly frustrating given changes to business rates valuations will mean that many hospitality businesses’ tax bills will still significantly rise, alongside increases to the minimum wage adding extra cost. Business tax rates for hospitality must continue to fall for the rest of this parliament.

“The Government has heeded our calls for significant transitional relief for businesses, which will mitigate the worst impacts of the revaluation.

“Hospitality remains under significant cost pressures, with the highest tax burden in the economy. We will continue to campaign for additional support for the sector, including further business rates discounts.”

DAWN HOPKINS, VICE CHAIR OF THE CAMPAIGN FOR PUBS SAID:

“Week after week, eight more pubs vanish for good – taking with them people’s livelihoods, community spaces and vital local jobs – yet the Chancellor has chosen to look the other way.

“Publicans and pub lovers have been crystal clear about what support is needed, but we have been ignored. Instead there are no measures to address the disastrous hike in costs in last year’s budget and an additional hike in costs though wage increases. Only the already announced reform of business rates, which will provide only a little help for some pubs in England but nothing for all other pubs. As a licensee, I am deeply disappointed, sad and frankly scared for the future. It is disgraceful that this Government is prepared to watch the collapse of our pub industry rather than act to save it”.

GREG MULHOLLAND, CAMPAIGN DIRECTOR FOR THE CAMPAIGN FOR PUBS SAID:

“This is a deeply disappointing budget that does nothing to address the crisis facing the UK’s world-famous pubs. There’s some limited support for some pubs in England through business rates, but no support whatsoever for pubs in Scotland, Wales & Northern Ireland.

“Despite around 90,000 lost jobs in hospitality since last year’s disastrous budget, the Chancellor has done nothing to address those damaging cost hikes and indeed has imposed further costs on pubs and publicans who have to pay increased staff wages, at a time when many publicans are already earning less than their staff. Altogether this budget will mean yet more job cuts in pubs and more publicans unable to make a living”.

ASH CORBETT-COLLINS, CAMRA CHAIRMAN SAID:

“This is a dark day for UK drinkers, pubs and breweries. Instead of offering a bold package to save and support the UK’s pubs, the Chancellor has chosen not to help with VAT, energy bills or Employer National Insurance contributions. Pubs and breweries can contribute to economic growth but only with proper support from the Government on sky-high costs which are making it impossible for many pubs to survive and thrive.”

“The decision to introduce permanently lower business rates for hospitality businesses in England from next May is a positive step and is long overdue. The Treasury has stated that all retail, leisure and hospitality businesses will pay lower rates bills than they do at the moment, even with the 40% discount on business rates bills ending next year. This is encouraging, but pubs will want to know just how much they will be paying to be able to plan and to know how much this decision will help them at a time when other costs continue to rise.”

“We are bitterly disappointed that alcohol duty has been hiked today. Instead of delivering a substantial cut in tax breweries pay on their beer going to be sold in pubs, the Chancellor has made the damaging choice to hike alcohol duties, including on draught beer and cider. As well as a cut in VAT and help with energy costs and Employer National Insurance contributions, Rachel Reeves should have taken action to recognise the benefits of drinking in community locals by slashing tax specifically on pints in pubs by up to 50% to help them compete with cheap supermarket alcohol. This extra hike in taxes on drinking in the pub can only risk more pubs and breweries

being lost to the communities they serve.”

“Pubgoers and pub licensees will be shocked that the only mention of supporting pubs in the Chancellor’s statement was re-announcing some tinkering around the edges of the licensing system in England and Wales. This just doesn’t cut it. Hundreds of pubs have closed this year and thousands more are at risk because of this Budget where no support has been given on VAT, energy bills, alcohol duty or Employer National Insurance contributions.”

MICHAEL KILL, CEO, NIGHT TIME INDUSTRIES ASSOCIATION:

“This Budget is a hammer blow to an already fragile night-time economy. Its impact will be felt across every high street and town centre in the UK. With inflation now higher than its been for some months and the cost of living becoming increasingly unsustainable, disposable income has all but disappeared, swallowed up by rising everyday costs.

“We are deeply concerned by the scale of direct and indirect tax increases set to hit our sector over the coming months. Many venues are already operating on the edge, and we will inevitably see businesses handing back their keys by January, when VAT, quarterly rent payments, and other financial obligations collide. The pressure on both operators and consumers is now completely unsustainable.

“A 4.1% increase in the minimum wage to £12.71 may sound positive on the surface, but when coupled with an 8.5% rise for 18–20 year-olds, it presents a serious challenge for a sector that employs a large proportion of young people. Without meaningful support for businesses, this risks devastating consequences for staffing, long-term sustainability, and job opportunities in the very communities the Government claims to champion.

“This is not about political point-scoring, or blame. These are Government decisions, and they must take responsibility for the consequences. People will respond, at the ballot box and in their communities. As we head towards May next year, one thing is clear: the honeymoon period is over, and the nighttime economy will not forget.

“The Chancellor has clearly not read the room. In fact, for many in our sector, it feels like the Government left the room a long time ago.”

ANDY SLEE, SIBA CHIEF EXECUTIVE SOCIETY OF INDEPENDENT BREWERS AND ASSOCIATES:

“Today’s Budget is a bitter blow for beer drinkers, community pubs, and small breweries. Instead of supporting a sector already under immense pressure, the Chancellor has chosen to increase beer duty on top of a raft of other tax rises. She had a real opportunity to build on last year’s progress by extending Draught Relief — a move that would have ensured beer sold in pubs carried a lower rate of duty — but she chose not to act.

“It was however positive to see the Chancellor narrow the disparity in tax paid by online gambling businesses compared to high-street and hospitality businesses, something which SIBA has sought to see Government address.

“Lastly, whilst the Business Rates reform is welcome, offering permanent relief for pubs and hospitality – and the commitment to modernising licensing is a step forward – these measures fall far short of addressing the escalating costs facing pubs and breweries up and down the country.

“In the past year alone, we’ve lost more than 100 small breweries, and many more are now on the brink. Without meaningful support, we risk losing vital community institutions and the independent producers that keep Britain’s beer culture alive.”

SIMON DODD, CEO OF YOUNG’S, SAID:

“Our teams sit right at the heart of every Young’s pub. We are proud to back fair pay, but these wage increases land another £1.4bn blow to our sector, adding to the significant pressure we are already grappling with.

“The Government has not gone far enough to tackle the other unfair costs weighing down pubs – and has added more pressure with the rise in alcohol duty, so it will continue to be challenging for pubs to keep rewarding our people and keep doors open.

“ As a result, it will just get harder for young people to find jobs in an industry that’s always been a major employer for them.”

ADAM FLINT, CHAIR OF BRISTOL HOTELIERS ASSOCIATION (BHA), SAID:

“The

“The final quarter of 2025 for the hotels and city was very buoyant compared to other quarters this year, which was very encouraging.

“But the Chancellor’s budget has somewhat dampened the enthusiasm we were feeling towards the end of the year.

“Our members have long supported the calls from trade body UKHospitality for lower business rates, a reduction on VAT for hospitality businesses and changes to National Insurance Contributions for employers.

venues, but it’s not nearly enough.

“If anything, times will become even more challenging for us, thanks to the higher-than-expected increase in the wage rate for 18-to 20-year-olds, adding to the burden of soaring food prices, increased insurance premiums, the recent increase in national insurance contributions and continued pressures of rising energy costs.

“As for the tourist tax, we know that many European cities already have this, but in most of these places, hospitality is taxed at 5% VAT rather than the 20% here.

“Add to that the Chancellors decision to freeze personal tax thresholds for a further three years, which means disposable incomes will be reduced in real terms, further limiting people’s ability to spend on hospitality and leisure, and they are certainly likely to be deterred from going to places charging the Tourist Tax.

“We would also be interested to know more details, such as who will run the tourist tax and where, exactly, the money it generates will be used.

“The concern is the monies will be used to fill underinvested areas of local council, rather than supporting new initiatives that benefit the industry.

“But overall, given the huge contribution hospitality has made to the nation’s economy, this budget has again given us cold comfort as we head into the winter.”

GILES FUCHS, OWNER OF BURGH ISLAND HOTEL, COMMENTS:

“Permanently lower business rates for hospitality offer necessary relief, but this Budget exposes a fundamental gap between what’s being given and what’s simultaneously being taken away. The decision provides stability at a time when operators face mounting cost pressures, yet the wider package underlines how tight the operating environment will remain.

“The National Living Wage increase to £12.71 worth £1.4 billion in additional costs to hospitality alone combined with frozen income tax thresholds will increase employer costs while reducing disposable income for potential visitors. Add powers for English mayors to levy visitor taxes and higher taxes on property, savings and dividend income, and operators are left absorbing structural financial pressures without parallel investment in growth.

“The sector now needs a long-term strategy that goes beyond rate reductions. Support for workforce recruitment and retention, access to training, help to accelerate the shift to low-carbon technologies and sustained investment in local infrastructure would create conditions for stronger, futurefocused growth.

“This Budget signals the start of a conversation, not the conclusion. The sector requires clarity on how government intends to support priorities like staffing, sustainability and service quality. A coherent approach that aligns fiscal measures with a broader competitiveness plan is essential if hospitality and tourism are to thrive rather than simply manage through continued pressure.”

STEVE ALTON, BII CEO SAID:

“Words cannot express how devastating this budget is for so many of our members. We have been working closely with Government, sharing the realities for our members, running vital pub businesses in every community with them.

“Award winning operators, working tirelessly in their local businesses to deliver a brilliant and essential service to their communities, will now face thousands of pounds in increased taxes –and the hard truth is that many of them just will not be able to sustain their businesses come April next year.

“These measures will inevitably force many venues to reduce hours, cut investment, and, most worryingly, cut jobs, with young people set to be hit the hardest. Pubs are one of the UK’s biggest employers of 18–25-year-olds, offering vital first jobs, training, and career opportunities. Today’s Budget threatens these essential employment opportunities in every community.

“The detail behind the headlines of this budget, will put hundreds of community pubs at greater risk, threatening local economies and the social fabric of towns and high streets across the country.

“Government simply must reconsider their position on this or face the huge and dire consequences that we have warned of over the last year, with 35% of independent pubs under threat of closure. Without meaningful support, the consequences will be felt in lost jobs, failed businesses, and weakened communities.”

SBPA PRESIDENT ANDREW LAWRENCE SAID:

“This budget does very little to help Scotland’s pubs or brewers. The increase in beer duty will hit consumers directly, while the rise in the NMW will mean an extra bill of £25m for pubs.

“The sector is already struggling under the strain of high taxes, cost increases, and the costof-living crisis impacting on consumer spending habits.

“The changes to business rates in England also mean that without some form of relief in the Scottish Government’s January budget, Scots pubs will continue to face a heavier rates burden that their English counterparts.

“This disparity will drive closures and stifle investment in communities across Scotland. We’re calling on the Scottish Government to use its Budget to set out a permanent fix for this imbalance and to deliver immediate rates relief before more pubs are forced to shut their doors.”

Pubs’ October Sales Solid As Restaurants And Bars Feel The Squeeze On Spending

Britain’s leading managed restaurant, pub and bar groups extended a run of flat trading with like-for-like sales growth of just 0.1% in October, the latest CGA RSM Hospitality Business Tracker reveals.

It is a third successive month of fractional increases and means growth has been above 1% for only one month of 2025 so far. The numbers reflect the ongoing hesitancy of consumers about their discretionary spending.

The Hospitality Business Tracker—produced by CGA by NIQ in association with RSM—reveals fluctuating trends across hospitality’s different channels in October. Like-for-like sales in managed pubs were 1.9% up from October 2024, thanks to reasonable weather and a flurry of Halloween trading on the final day of the month.

By contrast, sales in managed restaurants were down by 1.4% year-onyear—the seventh negative number for the sector in the last eight months. Pubs have outperformed both restaurants and hospitality as a whole in every month of 2025 so far.

Pressure on people’s spending has also hit sales in managed bars, which slipped 5.9% year-on-year in October. This downward trend also reflects a steady shift towards earlier visits for drinking-out occasions, which has curtailed footfall in late-opening bars.

While sector-wide sales have been broadly flat, new site openings helped managed groups to achieve solid growth on a total sales basis in October. Including at venues opened by groups in the last 12 months, sales were 3.0% ahead of last October—a figure that is only marginally below the UK’s current rate of inflation.

This suggests that underlying demand for hospitality is stable, and that operators and investors remain optimistic enough to launch new restaurants, pubs and bars. There are more signs of confidence in the latest edi-

tion of the Hospitality Market Monitor, which shows Britain’s number of licensed venues increased by 0.6% in the third quarter of 2025.

For the third month in four, London provided slightly better growth for hospitality operators than the rest of the country. Like-for-like sales within the M25 were 0.5% ahead year-on-year, while they were exactly flat outside of the M25. This reflects the relative affluence and attractiveness of London’s hospitality scene and popularity for tourism, and the ongoing return of office workers after long periods of working from home.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “October’s dull weather was well matched to the subdued mood of hospitality. These latest figures show hard it is for businesses to achieve realterms growth at the moment, and with footfall well below the levels of last year they will be pinning hopes on strong festive trading to replenish reserves. The sector is now looking to the forthcoming Budget for support to stimulate consumer spending and ease its very heavy burden of costs. This support can help build a strong sector that drives long-term economic growth and job creation.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “The hospitality industry continues to limp towards the budget with another set of disappointing results, with only pubs showing signs of like-for-like growth while the wider sector struggles with low consumer confidence and subdued demand. Attention now turns to the Autumn Budget, as operators look to the Treasury for meaningful support to offset last year’s damaging employment tax rises. Regardless of what’s announced, simply moving past the budget should provide a measure of clarity that has been lacking in recent months, enabling businesses and consumers to plan for the year ahead.

With Christmas trade vital to the industry, the timing could not be more critical.”

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New Data Reveals The Hottest Going-Out Trends Set To Define 2026

As the way we eat, drink and socialise continues to evolve, 2026 is shaping up to be one of the most dynamic years yet for hospitality experiences. Forget dinner and drinks as usual - next year is all about experiences that bring us together.

New data insights from industry experts at hospitality discovery platform, DesignMyNight (www.designmynight.com), reveal the most popular trends set to reshape how we will be going out in 2026from immersive social venues to nostalgia-driven dining.

THREE MAJOR TRENDS YOU WILL SEE MORE OF NEXT YEAR

Looking at searches across a range of hospitality-related experiences on DesignMyNight’s website, the data uncovers three major trends that highlight shifts in what we enjoy when going out.

1. RISE OF COMPETITIVE SOCIALISING

In 2017, there were only 250,000 yearly searches for activities on DesignMyNight. However, this year, they have more than tripled. With almost one in three UK adults visiting a socialising venue in the past year*, this shows that going out has transformed into an experiencebased opportunity.

Going out is no longer about just socialising, but taking advantage of experience-based venues. Socialising in a competitive yet fun way is set to boom even further, especially as 41% who go to venues offering darts and fairground games, for example, are returning at least once a month*. In 2026, existing and new concepts will continue to dominate the scene.

2. FEAST-STYLE GROUP DINING

With searches for group-friendly restaurants being up by 28% in the past six months, it’s clear that restaurant guests are seeking large familystyle portions in a multi-dish format to enjoy shared dining experiences.

Beyond enhancing the social aspect of eating out, feast-style menus offer diners a greater sense of ease by simplifying both ordering and billsplitting, allowing everyone to enjoy the same dishes without the hassle of individual costs.

Diners are no longer wanting the limitations of trying one dish, so expect to see more sharing plates in 2026.

3. MUSIC-LED VENUES

Interest in people looking for live music in bars, restaurants and pubs has increased by 15% on DesignMyNight’s website, highlighting that music-led occasions will continue to define people’s going out experiences.

Next year, more venues where music is the star, not the background, are set to continue to expand even further. Listening bars aren’t a new concept; however, their presence will continue to grow across the UK as people seek music offline, whilst being able to chat.

EXPERT REVEALS WHAT TO EXPECT WHEN

GOING OUT

Katie Kirwan, Head of Brand & B2C at DesignMyNight, reveals what’s next for going out and how your experiences will be even better: Venues as an experience - We can expect to see more interactive elements or challenge-based experiences, perfect for those looking for competitive socialising.

Big tables, bigger feasts - Sharing menus that allow communal dining will become an experience in their own right. Set menus simplify bill splitting and ordering, allowing everyone to try a variety of dishes. In 2026, family-style feasts will transform dining into an interactive experience, where friends and families can taste a variety of dishes together. Music taking the spotlight - The days of the same playlist being played over and over are gone. Music will be an even more central part of your day or night out so you can enjoy live music whilst socialising.

Kirwan concludes, “With searches for a range of going-out-related experiences surging in interest by visitors on our website, it’s clear that hospitality is set to evolve faster than ever in 2026.

Our internal data highlights three major trends set to define the year: the rise of competitive socialising, the popularity of feast-style group dining and the growth of music-led venues.

Experiences are increasingly at the heart of going out, so the next year will be an exciting one for guests looking for even better ways to socialise.”

Cracking Clubs! CAMRA Announces Top Four Social Clubs In The UK

The Club of the Year competition is heating up as CAMRA unveils the top four social clubs in the UK. Run in conjunction with Club Mirror, the award recognises clubs offering a fantastic atmosphere, welcoming surroundings and most importantly, top quality cask beer served in great condition.

The four finalists will now battle it out to claim CAMRA’s overall Club of the Year title, the highest honour the campaign organisation can present to a club.

THE FOUR FINALISTS ARE:

• Appleton Thorn Village Hall, Cheshire-Previously an old school, the building dates back to the 1880s and was converted into a club in 1978 when a group of villagers voiced a need for a central meeting place in the village. It is now the heart of the Appleton community. The club has won overall Club of the Year four times and boasts a wide range of cask beers from independent brewers, plus real ciders and perries.

• Billingham Catholic Club, County Durham-The club is renowned for hosting weekly band nights and supporting the local live music scene. Featuring in the Good Beer Guide for almost 20 years, the club has gained a reputation for its ever-changing cask beer lineup, serving 150 different beers annually. The club stages regular beer festivals throughout the year, in particular the annual garden party in August, which raises money for local charities.

• Orpington Liberal Club, London-Run by a committee of cask beer enthusiasts, the club has a particular focus on local brewers and microbreweries, with up to five cask beers available, including a stout or porter and a changing range of real ciders and perries. Live music is a key element of the club, hosting the Orpington Jazz Club. The club runs beer festivals twice per year and frequent “Meet the Brewer” evenings.

• Cheltenham Motor Club, Gloucestershire-Formed in 1906, this friendly and welcoming club has won the overall Club of the Year three times. The bar is decorated with motoring paraphernalia and has six cask beers on tap and at least one cider plus a range of bottled Belgian beers. The club hosts local darts and pool teams plus an annual beer festival, along with regular “Meet the Brewer” and takeover evenings. The top four were announced Wednesday 26 November at Club Mirror’s Club Awards at the Athena in Leicester. The overall winner will be announced in early 2026.

Phil Gregg, CAMRA Club of the Year Co-ordinator said: “Clubs are important social hubs for communities across the UK. These fantastic finalists sum up everything that is great about the club scene: Friendly and inclusive spaces with top-quality cask beer, real cider and perry. I do not envy those judging the overall winner, as the quality of candidates for the Club of the Year competition seems to get better each and every year! I encourage everyone to visit our top four clubs to experience them for yourself or support your local club.”

2025 Andrew Fairlie Scholarship Awarded to Gleneagles Chef

Following an intense competition, Hospitality Industry Trust (HIT) Scotland announced Michael Sutherland, 31, Gleneagles Junior Sous Chef, as the winner of the prestigious Andrew Fairlie Scholarship during a ceremony in the Gleneagles Hotel.

Michael, who was a runner up in last year’s final, impressed the allstar judging panel with his technical precision, creativity, and execution under pressure, winning Scotland’s most prestigious award for emerging culinary talent. Now in its sixth year, the scholarship honours the late Andrew Fairlie’s lifelong commitment to nurturing culinary talent and excellence across Scotland’s kitchens.

The five finalists faced a rigorous cook-off at UHI Perth, preparing a complex three-course menu that tested their culinary abilities, professionalism, individual flair, and interpretation of the brief.

The judging panel was led by Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie. He was joined by Sat Bains, Chef Patron of Restaurant Sat Bains and Gary Maclean, MasterChef: The Professionals winner and National Chef of Scotland. The all-star trio assessed the competitors on flavour balance, technical ability, personality, presentation, and creativity.

As the 2025 Andrew Fairlie Scholar, Michael will enjoy a series of money-can’t-buy, career-defining experiences to advance his knowledge and refine his culinary skills. This will include a 2-day educational trip to France with Grande Cuisine; a stage at the 3-star Core by Clare Smyth in London; and practical experience at

the 2-Michelin-star Restaurant Andrew Fairlie at Gleneagles.

David Cochrane MBE, Chief Executive of HIT Scotland, commented: “The competition for the Andrew Fairlie Scholarship gets tougher each year, as the Scottish culinary talent applying becomes more and more impressive. All five finalists showed remarkable skill and passion, but Michael stood out for his remarkable precision, inventiveness, and calmness under pressure – qualities that truly reflect the spirit of Andrew Fairlie.”

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, added: “It was an incredibly difficult decision this year, and I would like to congratulate all the finalists on a fantastic job.

Michael was ultimately the most deserving winner, impressing the judges with a remarkable three-course menu that was full of flavour and really showcased Scottish seafood, his craft and personality.

“It was brilliant to see Michael’s growth since the final last year. It was clear he had taken on the feedback and applied it to his cooking to truly wow the judges. This is what the Andrew Fairlie Scholarship is all about: professional development, education and ambition.”

“Congratulations to him for a brilliant performance in the kitchen today, and we look forward to watching his career progress from here.”

Image Credits: Pexels

From Left; Gary Maclean; Sat Bains; Stephen McLaughlin, Michael Sutherland

£420m Cut in Support as Pubs and Restaurants Face 40%–65% Business Rates Rise

Pubs, restaurants and small shops in England are facing steep business rate rises from next April after the Autumn Budget delivered far less generous support for high street operators, whilst the 2026 Revaluation revealed sharp increases in rateable values.

The Government has confirmed that the current 40% Retail, Hospitality and Leisure (RHL) discount, capped at £110,000 per business, will end on 31st March 2026 and replaced by a new system in which RHL multipliers are set 5p lower than the standard rate with no cap in financial support.

ANALYSIS BY GLOBAL TAX FIRM RYAN SHOWS THIS REPRESENTS A SIGNIFICANT REDUCTION IN HIGH STREET SUPPORT IN ENGLAND:

• The current 40% RHL discount will cost the Exchequer £1.385 billion in 2025/26.

• The new 2.8p high value surtax on properties with a rateable value above £500,000 will raise £965 million in 2026/27 for high street support.

• This represents a £420 million reduction in support available for high street firms when comparing 2025/26 with 2026/27.

Steep rises for typical high-street premises SMALL SHOPS

The average small shop’s rateable value increases from £17,168 to £19,145 under the 2026 Revaluation, a rise of 12%.

• 2025/26 bill after 40% discount: £5,139.79

• 2026/27 bill after 5p RHL multiplier cut: £7,313.39

• Annual increase: £2,173.60 (+42.3%) PUBS

The average pub sees a 30% increase in rateable value from £30,945 to £40,245.

• 2025/26 bill after 40% discount: £9,264.93

• 2026/27 bill after 5p RHL multiplier cut: £15,373.59

• Annual increase: £6,108.66 (+65.9%)

RESTAURANTS

• Average restaurant rateable values rise 14%, from £39,945 to £45,372.

• 2025/26 bill after 40% discount: £11,959.53

• 2026/27 bill after 5p RHL multiplier cut: £17,332.10

• Annual increase: £5,372.57 (+44.9%)

CAP ON THE NEW ‘SURTAX’ REDUCES AVAILABLE FUNDING

Legislation allowed the Chancellor to set a new high value supplement at up to 10p above the standard rate of tax. Instead, the Government opted for 2.8p, which Ryan says protects the largest properties from much heavier tax rises but materially limits the funding available to reduce the RHL multipliers.

Alex Probyn, Practice Leader for Europe & Asia-Pacific Property Tax at Ryan, said: “The new RHL lower multipliers deliver a real-terms cut of just 10% to 12% for shops, pubs and restaurants compared with the 40% discount. And because the new system removes the £110,000 cap on relief, portfolio operators will now benefit from support, but small and independent businesses will receive far less help. The combination of rising rateable values and much lower relief means business rates bills will rise sharply for small and independent operators next April.”

“The Government’s decision to limit the high value surtax significantly reduces the funding available for high street support given the transfer in funding, compounding the wider cost-of-doing-business crisis. But the much smaller surtax than expected will see the largest properties across all sectors in England breathing a sigh of relief, having avoided the full supplement permitted in legislation.”

Ed Miliband MP Visits Marr Lodge

Doncaster North MP and Secretary of State for Energy Security and Net Zero, Rt Hon Ed Miliband, visited Marr Lodge recently to meet the team behind its successful recovery and reopening following a devastating petrol bomb attack in 2024.

The visit was hosted by Pub People, the pub’s operator, following a £1.2 million reinstatement and refurbishment project that brought the pub back into trading in August 2025, less than a year after the fire.

Mr Miliband met with licensee Michelle Allison and Pub People senior leaders Andy Crawford (MD), Dave McKie (Commercial Director) and Mark Hooton (Head of Catering), with discussions over lunch focusing on the events of the fire, the challenges of managing insurance and rebuild logistics, and the significance of pubs like Marr Lodge in rural and suburban communities.

THE CONVERSATION ALSO COVERED BROADER SECTOR ISSUES, INCLUDING:

• The need for fairer business rates

• Staffing and training challenges

• The role of pubs in placemaking and social infrastructure

• Increasing energy costs

Commenting on the visit, Mr Miliband said: “It’s great to see that Marr Lodge has now reopened after the terrible fire which forced them to close their doors for almost a year.

“Marr Lodge plays an important role for the communities in Marr, Hickleton and the surrounding villages, and it’s fantastic to see the reinvigorated pub back on its feet.

“The food was delicious, the team were brilliant, and I look forward to my next visit!”

Andy Crawford, Managing Director of Pub People, says: “Mr Miliband was authentic, engaged and genuinely interested in how our sector is coping. It was good to have the chance to talk about our rebuild, but also about the bigger picture and the real pressures hospitality businesses are facing. His visit was a powerful reminder that pubs matter.”

Marr Lodge has seen strong trading since reopening, with a blend of traditional carvery appeal and a successful new evening menu. The business has reinstated 25 jobs and received exceptional support from regulars and new guests alike.

Michelle Allison, the pub’s long-standing licensee, adds: “The fire was traumatic, but what’s followed has been incredible. To see this place come back better than ever – and to welcome Ed Miliband through the doors – shows what local hospitality can achieve when it’s supported.”

South West Publicans Urge The Government To Support The Pub Industry

Publicans across the South West are calling on the government to take positive action and ease mounting financial pressures on pubs, warning that the sector is at a critical tipping point. They say rising costs and increased taxation are threatening the survival of thousands of pubs – many of which are the beating heart of their communities.

Kevin Georgel, Chief Executive of St Austell Brewery, which operates 164 pubs across the region, said: “Our sector contributes tens of billions to the economy, yet pubs are under increasing pressure from unsustainable tax burdens.

“Business rates are the most pressing issue – relief was cut from 75% to 40% at the last Budget, adding thousands of pounds to annual rates bills. We need meaningful reform that works for businesses, not against them.

“The government must act now to keep a pint of great British beer affordable, protect jobs and ensure pubs remain open for generations to come – they are a vital part of British life.”

The warning comes as the British Beer and Pub Association (BBPA) predicts more than one pub will close every day in 2025 – an estimated 378 closures across England, Wales and Scotland. Damian and Miranda Knight have run pubs with St Austell Brewery for 12 years and are the current publicans of the Cornubia Inn and the Royal Standard Inn in Hayle, two pubs which form part of St Austell

Brewery’s 120+ strong leased and tenanted estate. Despite bouncing back after COVID, Damian says the current financial strain is unprecedented.

“The spring budget changes, with business rate relief decreasing and National Insurance increasing, has been extremely tough. Our sales are up year on year but turning that into profit is the struggle.

“Everywhere we look, costs are rising. At the Cornubia, our live music nights are popular, but hiring a band costs more, karaoke fees have gone up, and our wage bill has soared.”

Adam Holland and Natalie Radford run the Blue Ball Inn in Exeter, another pub in St Austell Brewery’s leased and tenanted estate. Adam, who has been a publican for 20 years, said: “We have 33 staff on the payroll, so National Insurance increases have been really challenging.

“We’re not like supermarkets that can raise prices and people

We can’t keep hitting our customers with higher costs. Pubs are the cen-

How Technology Is Reshaping Hospitality’s Future

By Gwendal Hamon, Global Food & Beverages Director at Aspire

According to Hospitality Technology’s 2024 Restaurant Technology Study, 63% of restaurants were considering adding automation and/or robotics in 2024, with more than half adopting smart systems to monitor energy use, manage inventory, or minimise waste. Technology is crucial for this industry’s smooth operation, but also an efficiency necessity, as the sector faces annual energy costs of more than £1.5 billion and contributes roughly 10% of the UK’s total waste; therefore, the industry must innovate to survive.

AI IN KITCHENS VITAL FOR FINANCIAL FORECASTING

The integration of technology into kitchens has been gradual, transformative and one major area where AI is pivotal in dynamic service offering and financial forecasting. By accurately predicting customer flow and occupancy rates, AI facilitates superior demand forecasting. This capability is crucial for us, as it allows for the precise optimisation of staffing levels,

directly tackling labour costs which often form our highest expenditure.

In our F&B context, AI can anticipate peak demand for specific items, enabling us to adjust stock and menu production dynamically, thereby controlling costs and significantly minimising waste.

INNOVATION IN BEVERAGE AND WASTE MANAGEMENT

Those minor technological upgrades can yield measurable results such as, our recently added wine-on-tap systems, replacing bottled wine reduces glass wastage by up to 80%, while controlled-pour systems have improved accuracy and consistency, cutting over-pouring and waste.

Those who use technology will shape the future of hospitality serving both guests and the planet. Digital tools offer the insight and precision the industry needs to conserve resources and build resilience in a volatile market.

TECHNOLOGY IN DESIGN TO ENHANCE GUEST EXPERIENCE

Modern building systems automatically monitor air quality, lighting, and temperature, optimising comfort while reducing energy consumption. Research from the UK Green Building Council indicates that such smart climate and lighting systems can cut overall energy use by up to 35%.

In airport lounges, this concept is expanding. Operators should similarly utilise data-driven design tools to incorporate locally sourced materials, adaptive lighting, and wellness-focused layouts that respond to real-time occupancy. These technologies enhance guest comfort and create more memorable experiences.

CX EXPERIENCE

AI is driving the shift towards creating a seamless and tailored experience for our guests. This begins with basic interaction: Virtual Assistants and Chatbots can now manage fundamental customer enquiries, reserva-

tions, and real-time requests (like dining recommendations) around the clock and in multiple languages, sharply reducing wait times and staff workload.

More profoundly, AI leverages the analysis of guest data to offer Personalised Service, anticipating needs to deliver customised settings or tailored service recommendations. Finally, administrative processes like Check-in/out are being streamlined through mobile apps and kiosks, accelerating the transaction and allowing our human staff to concentrate fully on providing high-touch, genuine hospitality.

AUTOMATION

Importantly, AI’s role is one of change rather than simple replacement. The repetitive, manual, and predictable functions are being revolutionised by Automation of Routine Tasks. This naturally alters the necessary skill set within our workforce and may influence the required staffing numbers in specific areas. The human element of our team will thus be freed up to pivot towards complex problem-solving and the deeply emotional, human-centric aspects that define premium hospitality.

STRATEGIC

DECISION-MAKING WITH GENUINE INSIGHT

Operators who depend solely on intuition find themselves at a disadvantage. However, those using data from their technological systems can make well-informed decisions in multiple areas: which lounge zones are underperforming, which menu items to retire, and what guest segments to target.

The hospitality sector has always been fundamentally about human connection and crafting memorable guest experiences. Technology and AI will never replace these core elements, but they can (and should!) be used to amplify it. As operators adopt digital tools, we are not substituting human touch but rather freeing up staff from mundane tasks, allowing them to focus on more efficient, more personalised and crucial interactions.

Paddy Power, Sky Sports and the Professional

Darts Corporation Join Forces to Launch The Even Bigger 180 Campaign with Prostate Cancer UK

Paddy Power, Sky Sports and the Professional Darts Corporation have launched The Even Bigger 180 – a landmark men’s health campaign starring the best darts throwers on the planet.

In 2024-25, the three organisations rallied together to call on 180,000 men to check their risk of prostate cancer, the most common form of cancer in men. One in eight men get it in their lifetime but it’s often symptomless in the early stages.

In the UK, one man dies from prostate cancer every 45 minutes. But finding it early, when it’s easier to treat, can save lives. Men can check their risk online in 30 seconds by answering three quick questions. Take it here.

The call-to-arms for men to check their risk will play out in front of millions of TV viewers on Sky Sports’ broadcast channels, while there will be full takeovers on their digital channels too. Paddy Power and the PDC will similarly support using the combined might of their social media following and content teams.

Tournament sponsors Paddy Power are also renewing their pledge to donate £1000 to Prostate Cancer UK for every 180 hit at the tournament, which in 2023/24 reached £914,000 (rounded up to £1million) and £907,000 at last year’s tournament.

As well as donating £1000 for every 180 at the tournament, also returning is the nine-dart bonus where for every perfect leg at the tournament a cash prize of £180,000 will be split evenly between the player who achieved it, Prostate Cancer UK and one lucky fan in the crowd at Ally Pally.

and

achieved nine-dart finishes at last year’s tournament, bumping up the overall amount raised for Prostate Cancer UK to a mega £1,027.000.

Funds raised through The Even Bigger 180 campaign will help support Prostate Cancer UK’s groundbreaking TRANSFORM trial, which is the biggest and most ambitious prostate cancer screening trial for 20 years.

TRANSFORM will revolutionise diagnosis by testing the most promising screening techniques, including PSA blood tests, genetic spit tests and fast MRI scans, combined in ways that have never before been tested in a large-scale screening trial. It will identify the safest, most accurate and most effective way to test for prostate cancer, paving the way to a screening programme for all men.

New for this year is the Darts of Destiny sporting challenge, where one member of the public – selected at random – will have a shot at glory if they can score 180 points from a maximum of nine darts.

All they have to do is enter via the Darts of Destiny Just Giving page – set-up to help raise vital funds for Prostate Cancer UK – with one person to be drawn out of the hat to get a shot at the huge prize. If they hold their nerve and can score at least 180 from nine darts in front of a packed out crowd just minutes before the Paddy Power World Darts Championship final, they will win a cash prize of £180,000.

Dutchman Christian Kist

Aussie thrower Damon Heta both

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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

From Festive Boom to Long-Term Growth: Capitalising on Christmas

The festive season represents the single biggest opportunity of the year for many hospitality venues to increase revenue and profit. But too often, that surge in revenue and footfall fizzles over January and beyond. The challenge that many restaurants, bars and hotels face is that they are ill-equipped to truly take advantage of this season in a way that enables them to grow revenue and build loyalty beyond the December rush.

Many operations and marketing teams are not making the most of existing customer data. There is a powerful opportunity to use this information to reach out to guests before and during the festive period, yet many operators don’t have an effective customer acquisition and outreach strategy in place that entices guests back throughout the season and after it ends. Another common problem is that data is stored in the wrong places, and is often not aligned with POS data. Ultimately, teams are not focusing on the best and most effective revenue-generating tactics, or using the right tools to support them.

Patrick Clover, CEO, Stampede (https://stampede.ai), believes the festive season surge presents a crucial chance for restaurants to build long-term success. He shares insight about the key areas that are ripe for improvement, and explains how unified guest interactions unlock the success that is possible.

THE FESTIVE SEASON MAGNIFIES THE OPERATIONAL GAP

The festive season is crunch time for the hospitality sector. Many restaurants, pubs and hotels peak during this time of the year. Venues are packed, teams are stretched, and everyone is running flat-out. Every guest touchpoint needs to count: from initial table booking to final payment. Each step of the guest journey needs to deliver maximum impact, especially for operators who are depending on festive season revenues to carry them through the early part of the following year. Unfortunately, this time of year can also expose and magnify operational gaps.

There are often staff shortages, teams experience burnout and are stretched as they juggle manual processes during the busiest period of the year. Aside from staff exhaustion, there are other common challenges that operators face. While many appreciate the need to invest in technology to support their businesses and automate processes, a recurring problem is that a lot of the systems they use are outdated and disconnected. Table booking systems, guest Wi-Fi login, loyalty programmes and payment technologies often run in silos, which makes personalised marketing impossible and also impacts the guest experience.

Another issue faced by larger, multi-venue operators is that head office teams often have limited venue visibility – and access to meaningful data – that explains what is working on the ground at a site level, in real time. Without accurate information, management teams cannot precisely attribute operational and marketing efforts, which in turn means they cannot amplify and replicate what is working. This lack of insight can lead to missed marketing opportunities as a result of guest data being stuck in disconnected data silos, tools and spreadsheets.

DEVELOPING LOYAL BRAND ADVOCATES

Retail has set the bar for personalisation. Consumers now expect brands to understand and anticipate their needs, and hospitality is no exception. Treating every guest the same not only wastes valuable data, it under-

mines the opportunity to build lasting loyalty. This is why it’s important for restaurants, pubs and hotels to unify their customer records. Have they ensured that their table booking, Wi-Fi login, payments and reviews data all flows into one unified CRM? Is this profile information accessible to all team members, top-to-bottom? Does it equip them with the required knowledge of preferences, history and loyalty that makes for a magic level of hospitality?

Ensuring this level of data-based intelligence is possible enables marketing and operations teams to personalise marketing at scale. Festive offers can be sent based on guest preferences, purchases and visit history. Loyalty can automatically be rewarded without relying on staff to remember names, or to ask guests if they “have a loyalty card”. A consistent hospitality brand experience can be delivered across all locations, even venues operating under different sub-brands. Essentially, consolidating data in one CRM delivers personalised marketing that feels familiar, and not just an anonymous service. It drives repeat visits, and turns first-time diners into long-term, loyal brand advocates.

It is also vital for heads of marketing and operations to be able to prove which campaigns are working and driving growth. Have operators joined the dots between their marketing campaigns, the tills that are ringing and the guests driving revenue? Can they see which campaigns brought guests in, what they spent, and whether they had a good experience? These are the questions that can be answered when those key channels are unified. Bringing it all together into one CRM enables operators to track the ROI across every location and brand, identify high-value guests and what attracts them, and it enables future promotions to be optimised based on real transaction and visit data.

GUEST ENGAGEMENT REIMAGINED

A unified guest engagement platform can drive success over Christmas and beyond. Consider this scenario: A customer books a Christmas meal through an immersive table booking flow on your website. During the meal, they log onto guest Wi-Fi and their data flows into your CRM system, augmenting the information taken from their table booking.

There is no duplication of data and no data is lost. They eat their meal and have a great time, get the bill and pay. What they ordered – and how much they spent – is automatically saved in the CRM, and staff can instantly see on the payment screens that this is the second time the customer’s payment card has been used at this venue this month. It’s a prime opportunity to acknowledge and thank the guest for their loyalty.

Simultaneously, this triggers a marketing offer and staff are able to immediately offer the guest an automatic 20%-off voucher for their next visit - their third for those keeping count.

After the guest has left your venue, the marketing team’s automated comms immediately sends a personalised ‘thank you’ message and review request. This is typically the best time to seek a review. Negative reviews can be dealt with swiftly (and before they are published online), and positive reviews can be rewarded with additional loyalty points or rewards. All the data gathered about what was purchased drives re-engagement in further personalised marketing campaigns. Since menu preferences are now known, future marketing campaigns to this person can be refined in January and throughout the following year.

Now imagine this level of personalised guest experience at scale – across every hospitality brand and venue. The potential is immense.

CONCLUSION

The festive boom brings more than just increased footfall. It brings data, insights, and huge opportunity for growth. That data, and all that it offers, is richer than ever before. New bookings. Group events. Walk-ins. Returning regulars. They all offer great potential for building loyalty, long-term revenue and profitable growth. But it is only by unifying the disparate data siloes into one CRM that success can be achieved over the next few months and into the new year.

IRO Sushi Signs Agreements To Open 10 New Locations In Next 12 Months

IRO Sushi has announced plans to open at least 10 new stores within the next year as the brand executes an ambitious expansion strategy to scale to 100 locations by 2030.

Founded in 2014, IRO Sushi has quickly scaled to operate more than 30+ quick-service restaurants across the UK.

After taking its first steps into franchising in 2019, IRO Sushi has scaled rapidly. Since August 2023, the Group has opened over 20 locations with a strong pipeline of commitments for new openings in 2026 and beyond. This has helped deliver strong commercial success for the group, with system sales of c.£16m in the year to end of March 2025, up 56% year-on-year.

Over the next 12 months, IRO Sushi has signed agreements to open at least 10 new stores, with two new locations in Woking and Tunbridge Wells due to open before Christmas. This will help strength-

en its UK footprint and introduce more consumers to the brand in previously out of reach locations.

Chhong Sherpa, Founder & CEO of IRO Sushi, said: “At IRO Sushi, we are on a mission to bring restaurant quality sushi to the masses. For too long, consumers have been getting shortchanged with inferior, tasteless sushi that uses cheap and unsustainable seafood. We want to change this with our menu of truly authentic, premium and restaurant quality sushi served at affordable prices.

“We believe our offer plays into the heart of major consumer trends. Consumers today want quick, protein rich meals that make them feel good, which has fuelled our rapid expansion with 20 openings in the last 18 months. Now, as we look to the next chapter with our evolved brand, we are looking for ambitious franchisees keen to scale with us and bring premium restaurant quality sushi to all.”

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.

Britain’s Late-Night Economy Could Lose 10,000

More Businesses and 150,000 Jobs by 2028

Industry Leaders Warn That Without Intervention, Hundreds of Thousands of Jobs, Businesses and UK Cultural Identity Are at Risk

Britain’s late-night economy is under severe strain. Rising costs, shifting consumer behaviour, and the potential for higher taxation in the upcoming Autumn Budget are pushing venues to the edge. Without urgent action on 26th November, 10,000 more businesses could close by 2028, putting 150,000 jobs at risk.

The crisis is particularly acute for grassroots and independent venues, which form the backbone of the UK’s creative and cultural ecosystem. These venues provide essential platforms for electronic music, counterculture businesses, festivals, and clubs, fuelling nightlife tourism and underpinning the nation’s cultural identity. Closure of these sites risks eroding local culture, creative careers, and the social fabric of towns and cities.

THE LATEST NIGHT TIME ECONOMY MARKET MONITOR FROM CGA BY NIQ AND THE NIGHT TIME INDUSTRIES ASSOCIATION (NTIA) HIGHLIGHTS THE SCALE OF THE CRISIS:

• Late-night venues – bars, nightclubs, casinos, and other high-tempo hospitality sites – have fallen 28% since March 2020, with 4.6% of that decline in the last 12 months alone

• Independent venues are hardest hit, down 30.6% since 2020, more than double the decline among larger operators

• Access to Report : https://storage.googleapis.com/ntia-hostedpdfs/night-time-economy-market-monitor-nov-25.pdf

• Rising Operating Costs and Potential Budget Tax Increases Threaten Survival THE SECTOR IS BEING SQUEEZED FROM ALL ANGLES:

• Operating costs – energy, supply chains, and staff costs, particularly NIC hikes, have crippled operators

• Indirect pressures, such as the potential for higher fuel prices, alcohol duty, taxi fares, and gambling levies in the Autumn Budget, could reduce consumer disposable income and increase costs, limiting late-night

Many venues warn that, if the Budget is unfavourable, they may have no choice but to hand back keys or close doors at the start of the New Year

PROJECTED LOSSES IF NO INTERVENTION

• 7,000–10,000 additional venues could close by 2028

• A 15–20% contraction on top of the 28% already lost since 2020 • 150,000 jobs in hospitality, live music, events, security, and support industries at risk

• Grassroots and independent venues will suffer the worst losses, threatening cultural infrastructure and creative industries

Michael Kill, CEO of NTIA and Vice President of the International Nightlife Association, said: “For too long, government policies and rising costs have suppressed a vital part of Britain’s cultural and social life. The late-night economy is an engine for jobs, tourism, and community vibrancy, and grassroots venues are at the heart of this ecosystem. These pressures are punishing young people, limiting job opportunities and social mobility, and disproportionately affecting independent operators. Local communities and economies suffer when venues close, streets become quieter, supply chains are disrupted, and essential jobs are lost. Beyond the economic consequences, these closures are eroding the social and cultural identity of the UK. The Chancellor must act in the Autumn Budget to protect this sector before it is too late.”

Sacha Lord, Chair of NTIA, said: “The late-night economy is at a tipping point. Rising operating costs, NIC hikes, and the potential for further taxes in the Budget are already hitting both operators and consumers. Without immediate action, grassroots and independent venues will disappear, jobs will be lost, and a serious blow will be felt across local economies and communities. Many venues warn that an unfavourable Budget will force them to hand back keys or close at the start of the New Year. This sector isn’t just about nightlife, it underpins culture, tourism, and the social fabric of towns and cities. The Chancellor must step in to ensure these venues survive and continue to contribute to Britain’s economic and cultural life.”

EVENING ECONOMY OUTPERFORMING LATENIGHT

While late-night venues continue to close, the evening economy is performing better:

• Licensed premises operating earlier in the day are up 0.9% year-onyear, now only 7.4% smaller than pre-pandemic

• On Demand for hospitality still exists, showing the late-night sector is structurally under pressure, not a collapse in consumer demand CALL TO ACTION

The NTIA urges the Chancellor to use the 26th November Autumn Budget to:

• Avoid introducing further direct or indirect taxes that impact operators or reduce consumer disposable income

• Introduce targeted tax and business rates relief for late-night venues, especially grassroots and independent sites

• Invest in safe late-night transport, urban infrastructure, and public safety

• Recognise the late-night economy as critical national infrastructure, supporting jobs, tourism, culture, and communities

Michale Kill added: “Britain’s nightlife drives jobs, culture, tourism, and urban vibrancy, and grassroots venues are key to the nation’s electronic music, festivals, and counterculture businesses. The Chancellor’s actions on 26th November will be decisive: without urgent intervention, 10,000 businesses and 150,000 jobs could be lost, leaving shuttered venues, quieter streets, and a weakened creative economy. Many operators warn

Government Scales Back Unfair Dismissal Plans in Employment Rights Compromise

The government has dropped controversial plans to introduce immediate unfair dismissal protection for workers, instead opting for a sixmonth qualifying period in revised Employment Rights Bill proposals.

The move represents a significant retreat from Labour’s original manifesto commitment and follows intensive negotiations between business groups and trade unions over measures that had stalled the legislation’s parliamentary progress.

Under the amended proposals announced by the Department for Business and Trade on Thursday, employees will need to complete half a year of service before gaining unfair dismissal rights—down from the current two-year threshold but falling short of the day-one protection initially promised.

The revision comes after the bill became gridlocked between the Commons and Lords, with particular contention surrounding both the unfair dismissal provisions and proposed restrictions on zero-hours contracts.

Government officials assisted discussions between employer representatives and union leaders to break the deadlock, with the DBT stating the revised approach emerged from these “constructive conversations.”

Officials defended the compromise as “a workable package” that would maintain existing first-day protections against discrimination and automatically unfair dismissal grounds whilst introducing the six-month threshold for standard unfair dismissal claims.

The changes hold particular significance for the hospitality and licensed trade, where workforce flexibility and probationary periods are standard practice. The sector had expressed concerns about the operational implications of immediate unfair dismissal protection.

The revised six-month period may offer greater certainty for hospitality employers managing seasonal recruitment and high staff turnover, though it still reduces the current 24-month window significantly.

Kate Nicholls, Chair of UKHospitality, said: “This is a pragmatic change that addresses one of hospitality businesses key concerns.

“We made clear representations to the Government that a six-month qualifying period would be much more practical for businesses and maintain job opportunities for young people, and I’m glad they have acted on those concerns.

“The Employment Rights Bill will still bring substantial changes and extra cost to hospitality businesses. In light of the increases to wages, business rates and other costs coming in April, it would be sensible for the Government to delay the introduction of statutory sick pay from day one by six months.

“This would give businesses much-needed breathing room and avoid further damage to employment opportunities.”

The DBT emphasised the amended legislation would still “benefit millions of working people who will gain new rights” whilst providing “much-needed clarity” for businesses.

In a concession to labour advocates, ministers committed that the six-month qualifying period could only be changed through primary legislation, preventing future adjustments through secondary regulation. The government also pledged to remove the compensation cap for successful unfair dismissal claims.

The revisions aim to secure the bill’s passage to royal assent according to the government’s delivery schedule.

Michelin-Starred Chef Tom Shepherd Honours Marston’s Top Chefs of 2025

Marston’s recently hosted its inaugural Top Chef event at St John’s House, Wolverhampton, bringing together the very best of Marston’s kitchen talent for an afternoon of recognition, inspiration, and culinary excellence.

The event was headlined by Michelin-starred chef Tom Shepherd –Great British Menu winner, owner of Upstairs in Lichfield and creator of Marston’s Best Ever Pub Pie – who joined the celebrations at Marston’s Pub Support Centre to honour the achievements of the pub group’s Top Chefs of 2025.

Nine outstanding Marston’s chefs were selected from across the country, recognised for delivering exceptional food sales performance and guest reputation scores for food quality, alongside demonstrating operational excellence, through maintaining the highest standards of health & safety and allergen management in their kitchens. Head Chefs from the following Marston’s pubs were invited, each exemplifying the Group’s commitment to culinary quality and everyday excellence:

• The Manor House, Whittington

• The Greyhound, Higham

• The Inkwell, Lichfield

• The Canterbury Bell, Thanet

• Old Gatehouse, Lenzie

• Copper Coast, Camborne

• The Bridge, Duffield

• The Two Rivers, Chepstow

• Newhall Farm, Cannock

The half-day event featured a welcome lunch and awards presentation followed by a live demonstration and culinary masterclass led by Tom Shepherd, during which Marston’s winning chefs recreated Tom’s ‘No Ordinary Schoolboy’ dessert from his 2023 appearance on The Great British Menu. The day concluded with an inspirational Q&A session with Tom, before members of Marston’s Pub Support Centre

joined the chefs in their in-house pub – renamed The Good Shepherd in honour of their special guest – to raise a glass to their achievements and continued success.

Earlier this year, Marston’s partnered with Tom Shepherd to create their Best Ever Pub Pie, inspired by the Michelin-starred chef’s banquet-winning Desperate Dan’s Cow Pie from The Great British Menu. The Best Ever Pub Pie enjoyed a sell-out run in over 100 of its Signature pubs – first in April and again this autumn – delighting Marston’s local guests and selling more than 52,000 pies during the length of the campaign.

Chef Tom Shepherd said: “It was such an honour to meet Marston’s Top Chefs of 2025. Each of them impressed me with their levels of passion and culinary excellence, all delivering exceptional executions of my ‘No Ordinary Boy’ dish.

“It was not only an inspiring day but also a joy to hear their stories and commitment to making the Marston’s experience the very best it can be.”

Liam Powell, Group People Director, said: “Our chefs are the beating heart of our pubs. Their passion, creativity and commitment to quality are what set Marston’s apart and create unforgettable experiences for our guests. Recognising their achievements is not just about awards –it’s about celebrating the value they bring to our business and the communities we serve.”

Restaurants’ Deliveries Rise In October As Consumers Choose Convenience Over

Restaurants’ delivery sales jumped by 7.6% year-on-year in October as consumers continued a long-term move towards direct-to-door orders, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

The comparison is the strongest of the year so far on a like-for-like basis, and a welcome boost for managed restaurant groups after a challenging 2025 for dine-in sales. The figure is exactly double the UK’s rate of inflation in October, as measured by the Consumer Prices Index. Growth in deliveries was in sharp contrast to takeaway and click-andcollect orders, which fell 5.1% from October 2024—one of the worst figures of the year, as consumers’ steady move away from picking up food went on.

Combined, delivery and takeaway sales by value were 3.7% ahead of the same month last year. On a total basis—including from newly-opened restaurants, or where deliveries and takeaways have been introduced for

the first time—sales were 10.9% ahead.

The Hospitality at Home Tracker shows deliveries attracted 13.1 pence in every pound spent with restaurants in October. This is nearly treble the value of takeaways and click-and-collect orders, which earned 4.7 pence in every pound.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “The rise of third-party delivery platforms has dramatically changed the game for restaurants at-home sales.

After a stalling of growth in 2025, and below-inflation increases from in-restaurant sales throughout the year, October brought a welcome boost for deliveries. However, double-digit total growth also indicates a wave of new delivery offers and intense competition in this sector. This means restaurants will have to ensure consistent high standards of food and experience to sustain growth over Christmas and beyond.”

How The Bear Inn Solved Its Grease Management Problem Without Breaking the Bank

For independent pub operators across the UK, the convergence of post-pandemic recovery, soaring energy costs, and increased national insurance contributions has created a perfect storm of financial pressure. Add intensified enforcement from Local Water Authorities (LWAs) regarding fats, oils, and grease (FOG) management, and many single-owner businesses find themselves caught between regulatory compliance and economic survival.

The Bear Inn in Pagham, an 18th-century coaching inn, recently faced exactly this dilemma—and found a solution that other independent operators can learn from.

THE CHALLENGE

The combined effects of recent economic pressures, including the COVID-19 pandemic, escalating energy costs, and increased national insurance contributions, have placed considerable strain on the financial sustainability of small hospitality enterprises.

Furthermore, intensified oversight and enforcement by the Local Water Authority (LWA) have underscored the critical importance of regulatory compliance, particularly in a region with a longstanding history of fats, oils, and grease (FOG) accumulation and associated drainage blockages.

The historic pub's existing grease management system had become a liability. An undersized, malfunctioning passive grease trap was leaking across the rear yard, creating slip hazards and attracting rodents whilst failing in its primary purpose: preventing FOG from entering the sewer system.

THE SOLUTION

In collaboration with various stakeholders, including the LWA, ECAS, relevant manufacturers, and the management of The Bear at Pagham, a tailored grease management solution was developed:

A thorough site survey was conducted to assess the specific grease management needs of the establishment.

Based on the findings, a cost-effective passive grease trap was selected, providing equivalent compliance to a grease removal unit at roughly one third of the cost.

A quarterly service contract was established to ensure regular cleaning, prevent blockages, and maintain

compliance with LWA regulations. Comprehensive training was provided to the landlord and staff on proper system use, including food basket maintenance & general cleanliness, with a scoop supplied for removing larger debris.

RESULTS THAT MATTER

• Cost-Effectiveness: The affordable solution significantly reduced the financial burden on The Bear at Pagham while maintaining full compliance with LWA standards and regulations.

• Prevention of Blockages: The installation of the grease trap and a proactive maintenance plan will help mitigate the risk of future FOG-related blockages in the village.

• Stakeholder Satisfaction: All stakeholders, including the LWA, ECAS, and external auditors, were consulted with in a collaborative effort and recognised and agreed on a realistic, effective solution which is compliant and affordable. A follow-up visit is scheduled three months post-installation to conduct the first quarterly maintenance and cleaning, ensuring the system continues to operate effectively. The successful implementation of this solution serves as a model for other single-owner operators in similar situations facing regulatory pressures and financial constraints.

As the pub's owners noted: "As a family-run pub, compliance matters but staying on top of it cost-effectively hasn't been easy. Grease Tech Solutions changed that... In today's climate, that kind of support is rare and invaluable."

This case illustrates how effective collaboration among stakeholders can result in a sustainable, compliant, and economically feasible grease management solution. By focusing on the unique needs of single-owner-operated businesses, the project not only addresses compliance but also supports the financial viability of vital community establishments.

For operators seeking guidance on grease management compliance, GreaseTech Drainage Solutions can be reached at 01227 776 066 or fog@gtd-solutions.com

NITAs 2025 Winners Announced

The British Institute of Innkeeping (BII) has announced the winners of the 2025 National Innovation in Training Awards (NITAs).

The NITAs and People Conference celebrate the exceptional individuals and businesses in the pub sector who put people at the heart of hospitality. Each year, the awards recognise those who go above and beyond to champion training, development, sustainability and wellbeing within their teams, ensuring a thriving and sustainable future for the sector.

This year’s winners were revealed at the NITAs Awards Ceremony, held at Porchester Hall London on 20th November, where over 300 industry professionals, operators and colleagues, came together to share best practice, celebrate achievement, and honour those setting new standards in hospitality excellence.

2025 NITA Winners of the evening

Best Training Programme: Managed & Managed Partnerships - Fuller’s Lead Your Way Best Training Programme: Individual Operator - Kim Rennie – The Barge Inn Best Training Programme: Apprenticeships - Shepherd Neame Best Training Programme: Sustainability Award - Company - Wells & Co Best Training Programme: Sustainability Award - Individual Site - Michael Foxwell, The Old House at Home Training Professional of the Year - Company - Frazer Grant, Pub & Bar Academy Professional Trainer of the Year – Individual & Small Multiple - Katie Mannion,Nell’s Pizza Best Recruitment Strategy - Admiral Taverns Hospitality Apprentice of the Year – Back of House - Daisy Walton – Barge Inn, Wadworth

Wellbeing Award - Punch Pubs & Co

This year, after an incredible raft of apprentices in the Hospitality Apprentice of the Year categories, the BII also recognised three Workforce Apprentice Heroes, hand-picked by the judging panel for their incredible attitude, determination and spirit, and presented by the BII’s new chair, Clive Price.

One of the evening’s most heartfelt moments was the presentation of the Franca Knowles Live Your Life Award, selected by a panel of previous winners and chaired by Keith Knowles OBE. This award celebrates individuals in the sector who embody Franca’s legacy of positivity, passion, and dedication to people development. Huge congratulations to James Nye, Managing Director of Anglian Country Inns for winning this incredibly special award in 2025.

Steven Alton, CEO of the BII, said: “The NITAs recognise the incredible people and organisations who make our sector such an inspiring and rewarding place to work. Each of our winners has shown an exceptional commitment to nurturing their teams, supporting wellbeing, and driving innovation across their businesses. Their dedication and passion help ensure our pubs and hospitality venues continue to sit at the heart of every community.

“Evenings like this remind us all just how incredible our sector is, filled with people who do amazing things every single day for their guests, teams and communities.”

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

Hospitality Apprentice of the Year – Front of House - Sophie Maltby, The Tollemache Arms Hospitality Apprentice of the Year – Operations - Claire Illman, Shepherd Neame

OTAs Overtake Search Engines as Travellers' First Stop for Finding Hotels: SiteMinder Research

London UK – Online travel agencies (OTAs) have overtaken search engines as travellers' primary starting point for hotel discovery, according to SiteMinder's Changing Traveller Report 2026, released today. Twenty-six percent of travellers surveyed globally will now begin exploring accommodation options using an OTA, up from 18% last year, while those who will start with a search engine have fallen to 21% from 36%.

In parallel to this trend, SiteMinder’s research shows that 18% of travellers who begin their search on an OTA opt to book directly with their accommodation provider, representing a 3.3 percentage point increase year-on-year.

Likewise, twice as many travellers now say they will start their accommodation search by seeking advice from friends or family, up to 14% from 7% last year, while the proportion saying they will first look to familiar hotel brands has more than doubled from 3% to 7%. The use of AI as a first step has reached 4%, up from 1% last year — rising higher among Gen Zs and Millennials.

While AI remains an emerging channel for the initial planning stages, when it comes to accommodation, the technology is set to rapidly transform the booking process. Eighty percent of travellers now want AI-powered capabilities, with price monitoring and alerts (44%) leading their wishlist, according to SiteMinder. And, in a further sign of travellers’ increased acceptance of technology, 65% now support dynamic, or demand-based, pricing.

These trends are reflected among UK travellers, with more than 26% now saying they will use OTAs as their initial touchpoint when looking into accommodation for their next trip, compared to 16% in 2024, while only 24% will start with a search engine, down from 40%. Sixteen percent plan to start their research through word of mouth, and 10% by turning to known hotel brands, while 6% of Gen Z intend to start with AI, compared to 2% of the wider population.

Similarly, while UK travellers remain below the global average with regards to AI enthusiasm, acceptance is now also widespread. Sixty percent intend to utilise AI at some point while researching and booking accommodation for their next trip, driven in particular by price monitoring and alerts (33%), in line with global tendencies. The same applies for dynamic pricing, with 55% agreeing that hotels should be able to adjust their pricing during times of higher demand.

“In the UK, as globally, the pathway to making a hotel booking is increasingly less linear, with travellers often referencing multiple channels before reserving their stay,” says James Bishop, Vice President of Ecosystem and Strategic Partnerships at SiteMinder. “This underscores the need for hotels to be similarly adept at managing their digital presence. For example, the rise of OTAs as not just a source of third party bookings, but also a primary search mechanism, highlights the advantages to hoteliers of effectively leveraging such visibility.”

INTENTION TO TRAVEL GROWS, AS DEMAND FOR QUALITY INCREASES

The report, the world's largest consumer research on accommodation, surveyed 12,000 travellers across 14 countries including Australia, China, France, India, Spain, Thailand, the UK and the US. It also revealed that:

Nearly half (49%) of travellers worldwide have an increased desire to travel in the next 12 months, with just 12% indicating less motivation to travel.

Japan remains the world’s ‘dream destination’, favoured by 17%, followed by the US (10%), and France (10%), while the UK (7%) maintains its place in the top 10.

Event-driven travel continues to accelerate globally: 63% are more likely to travel for special events next year, led by Gen Z (81%) and Millennials (74%), primarily travelling for concerts and festivals.

Quality is being prioritised on-site: 58% plan to choose superior or luxury rooms (+4pp year-on-year), suggesting a shift toward more meaningful, elevated experiences.

UK travellers are significantly more likely than the global average to prioritise location details when booking accommodation online (67% vs 53%) and to consider WiFi speed and reliability essential in a hotel room (43% vs 38%). Their preferred travel destinations for next year are Spain (24%), France (15%) and the US (14%), while 28% plan to travel only domestically.

They are also more likely to book directly with their hotel, with 31% expressing this preference compared to 28% globally. Of those preferring to book directly, 74% listed greater control over bookings and changes as a primary reason for doing so.

Separately, the report uniquely highlights how guests from different markets will approach their pre-arrival journey and on-site experience in the year ahead. For example, it reveals that Chinese travellers will book deluxe rooms and favour well-known hotel chains more than any other group, and that Spanish travellers will prioritise customer service above all markets. Indonesians will be the most likely to book via an OTA and American guests will again lead in direct hotel bookings and domestic travel, often returning loyally once they find clear value.

Bishop concludes: "Our data shows that traveller preferences vary significantly depending on where guests are coming from. There's no universal playbook, as different markets have genuinely different priorities and behaviours. The challenge for hotels in the year ahead is ensuring they have the tools to understand their specific guest mix, and to respond accordingly."

SiteMinder's Changing Traveller Report 2026 is available here .

RedCat Hospitality Offloads Leased Estate to Admiral Taverns in Strategic Refocus

RedCat Hospitality is set to divest its entire leased and tenanted division, comprising 21 properties, to Admiral Taverns in a move that signals a strategic pivot for the operator.

The transaction will enable RedCat, under the leadership of former Greene King chief executive Rooney Anand, to concentrate resources on its managed operations and accommodation business, which encompasses the 36-site Coaching Inn Group portfolio.

Established in 2021, RedCat initially capitalised on a surge of pub properties entering the market following the COVID-19 pandemic, eventually building a portfolio of approximately 100 venues.

The business has undergone significant restructuring over the past two years, with plans to inject up to £12 million into its remaining estate during the current financial period.

Management indicated the company would prioritise expansion of its carvery and accommodation opera-

tions following what it described as a year of significant transformation. Recent trading figures demonstrate positive momentum, with adjusted earnings before interest, tax, depreciation and amortisation climbing 290% to £8.8 million in the 12 months ending 30 March 2025. Accommodation revenues advanced 8% during the same period, reflecting robust demand within the pubs-with-rooms segment.

Richard Lewis, chief executive of RedCat Hospitality, commented: “This represents the appropriate strategic direction for our organisation. RedCat’s strongest growth prospects exist within our managed operations and accommodation model, where we continue to experience consistent consumer demand.”

The acquired properties will be integrated into Admiral’s portfolio of 1,350 community-focused, wet-led establishments across the country.

Chris Jowsey, chief executive of Admiral Taverns, stated: “This quality portfolio fits well with our current estate and represents continued progress in executing our strategic objectives as we broaden our national presence and strengthen our position as the country’s premier community pub operator.”

Serving Up Skills Training in the Foodservice Sector

Having a well-trained workforce is vital to the success of companies in the fast-paced 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

Wage Increases Make Support For Hospitality Essential Leaders Say

The Government has announced that, from April 2026, the National Living Wage will increase to £12.71, an increase of 4.1%. The wage rate for 18- to 20-year-olds will increase to £10.85, a higher-thanexpected increase of 8.5%.

In total, the wage increases represent a total £1.4 billion in additional cost for hospitality businesses.

The additional cost once again increases the sector’s tax burden and further demonstrates the need for the Government to deliver business rates reform in full.

THIS MEANS:

• Implementing the maximum possible business rates discount for all hospitality properties below £500,000 rateable value.

• Ensuring no penalty charge is applied to any hospitality property above £500,000 rateable value.

The trade body also warned that the level of increases to youth rates will put further pressure on youth employment, just days after the ONS revealed there were almost a million young people not in employment, education or training.

Kate Nicholls, Chair of UKHospitality, said: “Increases to minimum wage rates are yet another cost for hospi-

tality businesses to balance, at a time when they are already being taxed out.

“These additional costs make action to reduce hospitality’s tax burden even more important, especially if businesses are expected to sustain this level of annual wage increase

“Hospitality businesses have reached their limit of absorbing seemingly endless additional costs. They will simply all be passed through to the consumer, ultimately fuelling inflation.

“The higher-than-expected increase to the rates for under-21s are also worrying for hospitality businesses, who had hoped the Government would take a more pragmatic approach to achieving its goal of equalising all wage rates.

“When there are almost a million young people not in employment, education or training, this will put further pressure on already fragile youth employment rates. Given the Government’s ambition to help young people back into work, this level of increase is concerning.

“Hospitality is a sector that offers opportunities for all, regardless of experience or background, and is uniquely placed to help tackle youth unemployment. This should be embraced and supported, rather than discouraged.”

Licensed Trade Charity Grows Commercial Arm With Acquisition Of Site For New School

The Licensed Trade Charity (LTC) has announced the acquisition of a new location that will expand its specialist education provision for children and young people with a diagnosis of autism. The new site, in Waterlooville, Hampshire, which will be known as Kennington School, represents a significant milestone in LTC’s long-term growth strategy and commitment to widen access to high-quality, inclusive education.

Revenue generated by the school will be directly invested back into the Charity, enabling LTC to support even more people working in licensed hospitality facing challenges, while protecting its long-term future. This work directly supports the Charity’s wider mission of Transforming Lives, Unleashing Potential.

LTC currently runs three independent schools; LVS Ascot in Berkshire, a mainstream day and boarding school, LVS Hassocks in Sussex and LVS Oxford in Oxfordshire, both specialist schools for young people with an autism diagnosis. The income generated from the schools are invested back into the Charity and cover all its costs, allowing LTC to ensure 100% of money donated goes straight to people currently or previously working in the licensed hospitality community.

The acquisition strengthens LTC’s position as a trusted provider of specialist education, while increasing its ability to support the hospitality sector, as the Charity continues to provide health and wellbeing support, practical advice and financial assistance for individuals in the sector.

The previous mainstream prep school on the site in Waterlooville, Hampshire closed earlier in 2025, and

LTC’s plans to open Kennington School will create new opportunities for the local community, from employment and partnerships to a purpose-driven school that offers hope, opportunity, and a supportive pathway for autistic children and young people to thrive, shaped by the Charity’s core values.

Kennington School is expected to open in September 2026, subject to final approvals. Over the coming months, LTC will progress site planning, engage with local stakeholders, and develop a curriculum and learning model tailored to the needs of autistic pupils. The school will form part of the LTC Education Group, supporting collaboration, shared expertise, and innovation across its existing schools.

Chris Welham, CEO of the Licensed Trade Charity, said: “This marks an exciting new chapter for LTC, for the families we serve and the industry we support. We are unique in that our schools provide an income that, alongside our portfolio of investments and properties, secures the future of the Charity and allows us to direct 100% of money donated to us, to the people who need it. This acquisition will allow us to offer even more support to the sector.

“With a heritage in education that spans more than two centuries, we remain committed to delivering outstanding education and expanding our impact in communities that can benefit most. Kennington School builds on that legacy, and we are proud of the stability and credibility that have enabled us to take this step. We look forward to bringing this important new school to life.”

Marston’s Reports Strong Profit Growth with 71% Surge in Full-Year Results

Pub operator Marston’s has reported robust financial performance for the year ending 27 September 2025, marking its second consecutive year of significant profit expansion.

The company’s underlying profit before tax climbed to £72.1 million, representing substantial growth from the previous year’s £42.1 million figure. Management attributes this performance to strategic initiatives across multiple operational areas.

Revenue improvements came through several channels, including operational efficiencies in labour management and procurement processes. The company enhanced its scheduling technology while streamlining maintenance operations and central administration costs. These savings enabled increased investment in marketing activities and specialist personnel.

Format innovation played a key role in the company’s strategy, with 31 pub conversions completed during the period. These conversions generated average revenue increases of approximately 23 percent, according to the company.

Several new concepts entered the market this year, including Two Door venues, Grandstand Locals Sport outlets, and Woodie’s family-oriented establishments.

The operator enhanced customer engagement through promotional partnerships and seasonal events. A col-

laboration with games manufacturer Hasbro featured Trivial Pursuitthemed activities, while the company hosted Oktoberfest celebrations and offered a limited-edition pie creation from chef Tom Shepherd. Management reports these initiatives contributed to improved guest satisfaction metrics.

Technology adoption accelerated across the estate, with enhanced mobile ordering and payment systems now operational in all managed properties. The company reports this digital infrastructure generated a 10 percent increase in transaction values.

Early indicators for the festive season appear positive, with Christmas bookings currently running 11 percent ahead of the comparable period in 2024.

Justin Platt, CEO of Marston’s PLC said: “We’ve delivered another strong year ahead of plan, executing on our strategy to be a high-margin, highly cash-generative local pub company,”. “For the second consecutive year, we’ve delivered significant growth in profit, margin and free cash flow, underlining the strength of our market-leading pub operating model and the outstanding work of our teams.

“Guest satisfaction has reached record levels – a fantastic endorsement of the passion and dedication of our people and the quality and consistency they deliver every day. Our new pub formats are performing exceptionally well, clearly demonstrating the growth opportunity ahead and giving us real conviction to scale further.

73% Say Government Failing UK Nightlife Says Survey

New research from Obsurvant, in partnership with the Night Time Industries Association (NTIA), paints a stark picture of Britain’s nightlife under pressure. The nationally representative survey of 2,009 UK consumers aged 18–64 captures behaviours, attitudes, and perceptions across theatres, restaurants, bars, clubs, and late-night events.

It forms the first wave of the Quarterly Consumer Tracker: Navigating the Night, providing a clear, data-driven snapshot of public confidence in the night-time economy, from affordability and safety to transport access and cultural value.

KEY STATS:

• 73% don’t feel the Government is supporting the night-time industries sufficiently

• 76% believe people are priced out of nights due to rising costs

• 65% say nightlife boosts mood; 59% say it enhances quality of life

• 68% would go out more if transport were safer

• 61% say night-time events provide personal cultural experiences

The situation is worse outside London. Regions such as the South West and South East report the lowest confidence scores, highlighting uneven access to culture and social experiences across the country.

Public expectations are clear: 66% wanted Government support for the sector in the Autumn Budget, 70% say hospitality is becoming less affordable, and 64% back lowering VAT for hospitality businesses. Yet trust is low — just 23% in the South West believe ministers understand the challenges the sector faces.

Michael Kill, CEO of NTIA, said:“Our survey shows the night-time economy is at a tipping point. People value the social connection, community, and wellbeing it provides. Venues are generally safe, but streets, transport, and policing are insufficient, and rising costs put nights out, out of reach. Without urgent investment, we risk losing not just nightlife, but the cultural and social heartbeat it provides across the UK.”

• Only 33% agree that the government understands the challenges facing the hospitality sector

Brits still want to go out. Nightlife is vital for wellbeing, social connection, and community: 65% say it lifts their mood, 59% say it enhances quality of life, and 61% value night-time events as personal cultural experiences. But rising costs are shutting many out, with 76% citing high ticket and drink prices as a barrier, hitting families and lower-income earners hardest.

Safety is a major concern. Only 60% of people feel safe late at night, with poor lighting, isolated streets, and minimal policing leaving many at risk. Transport options are scarce after midnight, and the Taxi Tax is making even private options expensive. 68% say safer transport would make them more likely to go out.

Alex Morrison, Co-Founder of Obsurvant, added: “The importance of the night-time economy really shines through in our data, but so do the pressures it faces. Supporting it means removing barriers, managing rising costs and ensuring it’s accessible to everyone, yet the public doesn’t feel confident that is happening. As the study continues, we’ll be able to add more context and see how opinions change over time, bringing valuable insights to those working to defend and strengthen this critical sector.”

Sacha Lord, Chair NTIA, added: “This survey confirms what we see every night: unsafe streets, poor transport, and rising costs are preventing people from accessing nightlife. Desire to engage remains strong, but without action on infrastructure, safety, and affordability, we risk cutting off a generation from vital cultural experiences.”

As Christmas approaches, the message is clear: continue neglecting nightlife and risk empty streets, unaffordable nights out, and eroded culture, or invest in safety, transport, affordability, and infrastructure to protect the social, economic, and cultural heartbeat of the nation.

Chef Sally Abé Joins 2026 Toque d’Or® Judging Panel

Nestlé Professional today announced culinary super star Sally Abé as head judge for the 38th edition of Toque d’Or. With a strong passion for elevating British cuisine through local, seasonal and sustainable produce – and her commitment to nurturing the next generation – Sally will bring her unique perspective and skills to the panel of industry experts.

Having worked at a number of top establishments including The Savoy, The Ledbury and Michelin-starred pub The Harwood Arms, Sally now leads a brigade of chefs at top Cotswolds gastropub The Bull. As well as sharing her expertise, she’ll work closely with next year’s finalists in a bespoke challenge centred around the competition theme of cultural fusion, diversity and innovation.

Joining Sally on the Toque d’Or panel will be outstanding chef Kate Austen and seasoned hospitality professional Andy Downton.

With more than two decades of Michelin-level hospitality expertise and a proven track record in guiding restaurants toward sustainable growth, independent consultant Andy Downton joins as the final recruit for the 2026 competition.

Also returning to the judging panel are previous competition finalists and winners, who will share their experience and insight as former competitors turned mentors.

Louise Bawden, senior events and strategic partnership manager at Nestlé Professional said: “We are absolutely thrilled to welcome Sally to the Toque d’Or judging panel for 2026. Her passion for championing

British ingredients and nurturing young talent perfectly reflects the values at the heart of the competition. With Sally, Kate and Andy bringing such a diverse mix of experience and perspectives, next year’s competitors are set to be inspired, challenged and supported like never before.”

Sally Abé, chef and head of food at Cotswolds gastropub the Bull, Charlbury said: “It’s such an honour to join the Toque d’Or judging panel as head judge this year. Supporting the next generation of chefs is something I care deeply about, they’re the future of our industry. I can’t wait to see how they interpret this year’s theme and use their creativity to celebrate culture, flavour and innovation through food.”

Kate Austen, Private Chef said: “I’m thrilled to join the Toque d’Or panel. The industry needs bold, curious young chefs, and I can’t wait to see how they interpret this year’s theme with imagination and ambition.”

Andy Downton, owner & founder, Burnt Chocolate Consultancy said: “I am absolutely thrilled to be joining this year’s Toque d’Or judging team, it’s an amazing opportunity to showcase hospitality as an exciting and rewarding profession. I’m looking forward to using my experience to help empower the next generation to push boundaries, show their passion and professionalism, and realise their full potential in this year’s competition.”

To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor.

Mitchells & Butlers Faces £130m Cost Increase Amid Wage and Tax Changes

&

pub and restaurant chains including

has announced it expects to face approximately £130 million in additional costs during the coming financial year.

The Birmingham-based hospitality group attributes the substantial cost increase primarily to employment-related expenses, particularly changes to national insurance contributions and statutory minimum wage rates that took effect in April. A further minimum wage increase exceeding inflation has also been confirmed for the current year.

Rising food costs represent another significant challenge for the business, with the company highlighting particular concerns about increases in meat prices.

The projected £130 million figure encompasses the company’s initial evaluation of impacts stemming from measures announced in the recent autumn Budget, though specific details of these Budget-related effects were not disclosed.

Government ministers confirmed this week that the national minimum wage will rise by a further 4.1% from April onwards.

The hospitality sector received unwelcome news regarding business rates in the recent Budget announcement. An existing 40% relief for retail, hospitality and leisure operators, which had been capped at £110,000 per business, will cease on 31 March.

A replacement scheme will commence from the following financial year, featuring rates multipliers set 5p below the standard rate for qualifying businesses, but without any cap on the level of support available. Industry analysts have suggested that when combined with increases to rateable values affecting most licensed premises, the changes are likely to result in significantly higher annual bills for many operators.

Phil Urban, chief executive of Mitchells & Butlers, acknowledged the challenges ahead whilst expressing confidence in the company’s response strategy.

“We anticipate increased cost pressures across the sector as we look to the year ahead,” Urban stated. “However, we remain confident in our ability to manage these challenges through our established Ignite improvement programme and disciplined capital investment strategy.”

The warnings about future costs came alongside the publication of annual results showing pre-tax profits increased by 20% to £238 million for the year ending 27 September. This performance was achieved despite the business absorbing £100 million in additional wage-related costs from April’s changes.

Like-for-like sales advanced by 4.3% across the full year, though momentum slowed to 3.2% in the final quarter. The company attributed the deceleration to softer trading performance in London and surrounding areas, as well as in its premium brand portfolio.

For the opening eight weeks of the new financial year, sales growth has registered at 3.8%.

To counter rising cost pressures, Mitchells & Butlers has implemented various operational improvements. These include deploying labour scheduling systems, introducing automated ordering processes to optimise stock levels and reduce waste, and rolling out energy conservation initiatives across the estate.

The company operates approximately 1,700 sites across the

Mitchells

Butlers, the operator behind popular

All Bar One, Toby Carvery, Harvester, and Miller & Carter,

Eye Watering 10.2% Increase In Business Rates Bills Now Landed On UK PLC

Following this week's budget and it's impact on high street's business rates John Webber Head of Business Rates at Colliers commented, “The Chancellor’s announcements today concerning business rates constitute a dismal day for UK PLC and the High Street.

Together with rises anticipated in the 2026 Revaluation, matters have been made even more costly for businesses, who overall will be facing higher business rates bills next April as business rates set to rise from £33.6 billion to £37.1 billion- a 10.2% increase.

This is despite pre-election promises of business rates reform and “saving the high street.”

THE CHANCELLOR

ANNOUNCED:

• The abolition of the 40% business rates relief for the retail/leisure (RHL) sector (which had been capped at £110,000 per business) from next April. This will now be zero.

• Its new multiplier policy with the introduction of five new business rates multipliers set at the following levels:

• Small business RHL multiplier -RV below £51,000 (RHL): 38.2p

• Standard RHL multiplier RV between £51,000 and £499,999 (RHL): 43p

• National small business multiplier RV below £51,000 (non RHL): 43.2p

• National standard multiplier RV between £51,000 and £499,999 (non RHL): 48p

• High value multiplier RV £500,000 and above (all properties) 50.8p

• The introduction of a 1p supplement to the relevant tax rate for ratepayers who do not receive Transitional Relief or the Supporting Small Business Scheme to partially fund Transitional Relief. This will apply for one year from 1 April 2026.

The government stated that the reason for the lowest multiplier for the smaller retail, hospitality and leisure (RHL) properties is to compensate them from the loss of their RHL reliefs and to put support for the “high street” on a permanent footing. However, the funding for this reduction is to be achieved by increasing the multiplier for larger properties—those with RVs of £500,000 and above—across all sectors, including retail, hospitality and leisure.

The government said that over 750,000 properties will be due to benefit from the RHL multipliers and just over 21,000 properties would be in scope for the higher multiplier on 1 April 2026. It did admit however that because property values are generally higher in London and the South East, most of the properties in scope of the higher multiplier will be in these areas- see table below.

THE GOVERNMENT ALSO SAID THAT THE RHL AND HIGH-VALUE MULTIPLIERS FORM PART OF A WIDER BUSINESS RATES PACKAGE WORTH £4.3BN OVER THE NEXT THREE YEARS TO SUPPORT BUSINESSES WHICH WOULD INCLUDE:

• A redesigned transitional relief scheme that caps bill increases, worth £3.2 billion which provides more generous support for larger properties, including airports, hotels and key Industrial Strategy properties.

• A supporting small business scheme capping bill increases for the smallest businesses losing some or all of their small business rates relief or rural rate relief worth over £500 million. The government has expanded this scheme to ratepayers losing RHL relief to offer further support worth an additional £1.3 billion as RHL properties transition to permanently lower tax rates.

• Extending the period that properties eligible for Small Business Rates Relief retain relief on their first property from 1 year to 3 years after acquiring a second property.

Commenting on the measures overall, John Webber said, “Whilst we are pleased to see that the cap on support for RHL operators has now been removed (previously £110,000 per business) we are concerned that the discount on the smaller multiplier is only 5p which is limited and may not offset the loss of reliefs these smaller shops and restaurants received previously, particularly if their RV rise as anticipated in the 2026 Revaluation”

We are also disappointed that the government has continued with its plan that the funding for this reduction will be achieved by increasing the multiplier for larger properties—those with RVs of £500,000 and above— across all sectors.

This will impact offices, large industrial and manufacturing units and larger retail sites among others- putting millions on their bills. This policy is also an attack on London and the Southeast. By its own admission, of the 21,000 properties paying the higher multiplier-10,700 are in London and the Southeast.

The government has also said that its policy is to target the large distribution warehouses, yet of the 21,000 businesses facing the higher multiplier only 1900 are distribution warehouses and a fraction are online retailers.

“By this action the government has effectively shifted the cost of this support from itself to UK plc, putting an even further strain on businesses across the board- and putting even further pressure on the high street since it is the big retail and leisure operators who provide anchor tenants, encourage footfall and create the jobs. Tesco, Asda and Sainsburys all have at least 90% of the properties in the higher multiplier range.

Such increased costs are effectively a stealth tax and will only lead to food inflation. It will do nothing to stimulate investment and expansion.”

Far from reducing business rates they are on the way up.”

Webber adds, “ The government’s new multiplier policy has also made a complicated system even more complicated. As well as the five new multipliers we still have additional multipliers for the City of London and supplements for a number of BIDS. Analysing business rates will not be as straight forward as previously, costing time and money– the “uniform” business rate (UBR) seems to have disappeared forever.”

He concluded, “Listening to the Chancellor today has done little to allay my concerns for businesses in the difficult economic period ahead. The government’s business rates “reforms” are merely tinkering around the edges and will provide limited benefit- merely making the system more complicated. Proper longer term business rates reform or a concerted effort to reduce the multiplier to 35p in the £, something that everyone can afford, seems to have gone out of the window.

As we await the draft list for the 2026 Revaluation also published today – one in which we expect to see RVs rise across the board following post Covid rental growth, I am nervous as to how businesses will react. Many have warned that increased business rates will impact jobs.

Sadly, I don’t think the much-needed investment and growth plans will be on the agenda for many businesses for some time to come.”

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 customers. 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, customer-focused destination. Together, we can help the hospitality sector thrive – not just adapt – in a changing world, while keeping Britain’s favourite venues powered for the future.

See the advert on the facing page for details.

PoB Hotels Awards Spotlight the Future of British Hospitality

PoB Hotels have announced their prestigious 2025 Award Winners and reflects on a year of growth, innovation and forward vision for the brand. Following its highly anticipated annualmember conference at Sopwell House, PoB Hotels celebrates continued performance gains,fresh research insights and an enduring commitment to the very best in British hospitality.

This year’s conference brought together hoteliers, partners and industry leaders for a two day programme focused on innovation, connection and the future of independent hospitality. Key topics included AI and its growing impact across every segment of a hotel, from guest experience to revenue optimisation. Discussions were also shaped by the newly released 2026 PoB Hotels Whitepaper: The Evolution of Luxury – From Glamour to Grounding, produced in partnership with Altiant/LuxuryOpinions®

The research reveals that nearly half of affluent travellers now define luxury through authenticity, comfort and emotional connection, with heritage, culture and dining the main influences shaping travel choices. Domestic travel remains strong, with 59% planning multiple UK breaks in 2026, proof that Britain continues to be a “destination of choice” for

refined, experience-led stays.

Building on these insights, members shared future-focused strategies and trends shaping the sector, from sustainability and wellness to digital innovation and culinary excellence.

Across the collection, PoB Hotels reported an overall occupancy growth of just under 5% in 2025, while average rates held steady yearon-year, a reflection of continued guest confidence. Notably, over 70% of member hotels have planned investments for 2025 to further enhance guest offerings, facilities and service.

The conference culminated in the annual PoB Hotels Awards, honouring hotels that set new benchmarks for quality, innovation and community impact. Building on CEO Kalindi Juneja’s vision for rigorous standards and continuous improvement, this year’s winners stand out for redefining the guest experience and delivering meaningful, lasting impact:

• Hotel of the Year: Bovey Castle, Devon Located within 275 acres in the heart of Dartmoor National Park, this five-star estate exemplifies timeless British elegance and heritage-led luxury. Mark Chambers, Managing Director of Bovey Castle, commented:

“This award is a wonderful recognition of our team’s dedication and spirit, and of the incredible journey Bovey Castle has been on in recent years. It reflects how our continued investment in both product and service – from thoughtful enhancements across the estate to the elevated guest experiences we’ve created – has strengthened what Bovey stands for: authentic hospitality rooted in tradition, landscape and warmth.”

• Restaurant of the Year: Àclèaf at Boringdon Hall Hotel & Spa, Devon Led by Head Chef Scott Paton, this Michelin-starred, 4 AA Rosette restaurant continues to earn national acclaim for its signature tasting menu rooted in British provenance and seasonality. Laura Cameron, Managing Director of Boringdon Hall, said: “Àclèaf’s recognition is testament to the creativity and dedication of Scott and his team. Every dish tells a story of craft and care, and we are honoured to be part of a collection that celebrates genuine excellence.”

• Inspiring Initiative of the Year: The Fife Arms, Braemar Awarded for its ongoing support of the Braemar Literary Festival, which returned in 2025 for its fourth edition, bigger than ever, welcoming celebrated authors including David Nicholls and Tom Parker Bowles alongside leading critics and poets. Kalindi Juneja, CEO of PoB Hotels, commented:

“Our member hotels embody what modern luxury truly stands for, connection, character and a deep sense of place. The findings of our whitepaper and the conversations at our conference reveal a powerful shift in how guests define exceptional hospitality, and PoB Hotels is proud to be at the forefront of that change. Our influence and impact across the collection continue to grow, supporting each member to strengthen their performance, presence and guest experience. With bold plans ahead and a shared vision for progress, we are leading the way in shaping the future of independent British hospitality and the future has never looked more exciting.”

Passion4Hospitality: The Future Leaders Conference Inspires Next Generation

The Institute of Hospitality welcomed more than 750 hospitality students, apprentices, and graduates alongside educators, employers and industry leaders, including The Rt Hon the Baroness Morgan of Cotes and Sacha Lord FIH, to the re-launched Passion4Hospitality: The Future Leaders Conference at the Novotel West earlier this month.

With funding secured from The Savoy Educational Trust, coachloads of hospitality, leisure and tourism students travelled from across the UK by coach to access the free event; the largest, free student, graduate and apprentice Careers Exhibition & Conference in the UK Hospitality Industry.

Delegates took part in a range of leadership debates, a live recording of the Institute’s official podcast with guests tackling the subject of: ‘To include people with learning disabilities and neuro-diversity whilst still delivering top class service’, and a vibrant and very popular careers fair with over 50 employers including hotels, restaurants, venues, events, contract catering, training, the Ministry of Defence, leisure and professional services, amongst others, all offering diverse pathways into hospitality in the UK and internationally.

A series of career workshops also provided valuable and practical career guidance, employability advice, and practical skills, including tailored CV support, all aimed at helping students secure future hospitality roles.

IoH CEO, Robert Richardson FIH MI, hosted a lively on-stage chat with Sacha Lord FIH, Founder of The Sacha Lord Foundation, Former Nighttime Economy Adviser for Greater Manchester and Chair of the NTIA, exploring the realities of leadership, influencing policy the nighttime economy, with Lord concluding

that young people could ‘go all the way in hospitality with graft, determination and a mentor’.

The Different Paths in Hospitality panel sparked animated debate both on stage and across the floor, as candidates from all parts of the hospitality profession shared candid reflections on their careers and their progression, while students asked practical questions on how best to build a career in hospitality.

The Rt Hon the Baroness Morgan of Cotes engaged delegates with a powerful keynote address on ‘Bridging the Gap Between Education and Employment’, calling for closer collaboration between educators and employers, more high-quality work experience placements, and clearer pathways to help learners transition confidently from study to meaningful hospitality careers.

Speaking after the Conference, The Rt Hon the Baroness Morgan of Cotes said: “It’s been a fantastic day at Passion4Hospitality and a great atmosphere. With so many students finding out about all sorts of careers and opportunities to work in hospitality. I have been delighted to be able to talk to so many delegates today about the importance of the hospitality sector.”

Reflecting on the day, IoH CEO Robert Richardson FIH MI said: “Passion4Hospitality: The Future Leaders Conference is designed to be practical, progressive and people first.

Today, our future leaders heard honest stories, asked excellent questions and connected directly with expert professionals and employers who are ready to invest in their talent. Having our special guests, Sacha Lord FIH and the previous Education Minister, The Rt Hon the Baroness Morgan of Cotes, join us, has been a highlight of the day.”

The Fold and Calor BioLPG: A Mindful Way to Escape

The idea for The Fold was born during Covid, when the whole country was confined indoors. The landowners felt fortunate to have this beautiful outdoor space - a place to exercise, unwind, and find peace amid an uncertain world. Wanting others to experience the same sense of freedom, they decided to share it - creating a corner of land where friends and family could rest and reconnect with nature.

Because of the family’s deep connection to the land, the project was only possible if it protected and respected the environment - making the balance between construction and conservation the guiding principle throughout. The Fold has gradually grown into a small retreat of four off-grid cabins, each designed to offer guests simple comfort and quiet luxury, with the landscape always at the heart of the experience.

More recently The Fold has been recognised with a Judges’ Commendation as an Off-Grid Pioneer at the Herefordshire Tourism Awards.

SUSTAINABILITY AT THE CORE

Much of The Fold’s energy comes from on-site solar arrays and sustainably sourced firewood. But one part of the set-up remained a challenge: gas for cooking, heating and hot water. While essential for creating a luxurious stay, the team knew it left a heavier carbon footprint than they wanted.

INTRODUCING CALOR BIOLPG

To address this, The Fold turned to Calor, already familiar as a trusted energy provider. Together they explored switching from conventional propane to BioLPG, Calor’s renewable alternative. By working closely with a sales representative, The Fold adopted a system using 19kg cylinders and move onto a 70% BioLPG tar-

iff which they’ve been happily using for a year now.

With Calor BioLPG customers can choose from a range of allocation tariffs, from 20% through to 100%, allowing them to balance sustainability goals with budget considerations. Each tariff corresponds to a different level of CO reduction, with all allocations backed by Green Gas Certificates to verify renewable usage.

THE IMPACT

This shift has allowed The Fold to significantly cut its CO2 emissions without compromising on reliability for guests. It’s also a step that fits naturally with their wider ambitions: rewilding their site, supporting local producers, and ensuring their operations enhance, rather than harm, the land they steward.

A POSITIVE PARTNERSHIP

The Fold describes their experience with Calor as constructive and collaborative. Their sales representative listened carefully to what they wanted to achieve and helped design a workable solution. As they see it, this wasn’t just a switch in energy supply, but the beginning of a partnership that supports their wider sustainability goals.

LOOKING AHEAD

For The Fold, sustainability is not a requirement but a responsibility — one that shapes every decision. Switching to BioLPG has been part of that journey, helping them to align the comfort they offer visitors with the environmental values that guide the business. For further information on Calor visit www.calor.co.uk/caterers

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

Elevate Your Festive Menus with Northern Ireland’s Finest

Over the Festive season, hospitality venues have a unique opportunity to showcase the exceptional quality and craftsmanship of Northern Ireland’s food and drink producers. Customers seek authentic, high-quality products, and incorporating Northern Ireland food and drink products into your menus will help you elevate your seasonal offering.

Set the stage for an unforgettable festive menu with locally crafted charcuterie, perfect for antipasti boards and sharing platters, complemented by artisan oils and condiments that bring depth and character to every dish. For mains, showcase Northern Ireland’s finest meat and fish alongside vibrant seasonal vegetables for a truly authentic celebration. Indulge those with a sweet tooth with luxurious ice creams and sorbets that add a refreshing finish, then complete the experience with a cheeseboard featuring crisp artisan crackers, locally produced cheeses, and indulgent chutneys—small touches that make a lasting impression.

To complement your menu, elevate your drinks offering with award-winning Northern Irish spirits. From distinctive Poitín and premium vodka to smooth Irish whiskey and craft gin, these exceptional products are perfect for creating festive cocktails or serving neat. Each pour brings authentic local character to your bar and delivers a memorable taste of Northern Ireland.

Contact Invest Northern Ireland today and speak to the Food & Drink Business Development Team to discover suppliers and bring the best of Northern Ireland to your festive offering

michelle.charrington@investni.com / alex.taggart@investni.com / buynifood.com

Booker’s Christmas 2025 Range Lands In Branches To Maximise Festive Trading

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

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

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

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

Beyond poultry and beef, the range includes Pork and Fennel Stuffed

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.

rosemary, garlic and redcurrant stuffing encased in all-butter puff pastry, and seafood options such as

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

BUILT FOR THE SEASON

Chef's Premium Gastro Style Rustic Yorkshire Puddings - all ready to cook from frozen.

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

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

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

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

Outdoor Banners

• 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

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.

�� Set the festive

outside your

adds atmosphere and excitement before guests even walk through the door.

Pork Belly with pre-scored rind for perfect crackling, Lamb En Croûte with

Chef's Premium Salmon en Croûte with Barber’s Cheddar Cheese Sauce.

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

Chefs' Buyers Guide

Discover Bidfood’s 2026 Food and Drink Trends: Where Comfort Meets Adventure

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-yearolds, 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. 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 discov-

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.

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 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.

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

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

ery 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.

Find out more and explore the full 2026 Interactive Guide at https://bidfood.co.uk/food-and-drink-trends-2026

Pizza Cheese in 2026: Innovation, Sustainability & Culinary Creativity

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 traction - especially in premium formats such as Neapolitan and Detroit-style pizzas. These bold combinations offer chefs a way to differentiate menus and delight customers.

FUNCTIONALITY IS KEY.

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

HEALTH IS FIRMLY ON THE MENU.

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

VISUAL APPEAL MATTERS MORE THAN EVER.

Stuffed pizza crusts are also evolving with bold flavours like Tex Mex Chilli and Garlic & Herb. Novelty-shaped cheeseshearts, 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

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

Cleaning and Hygiene

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.