CLH Digital - Issue #293

'Betrayal' Threatens Closure of Thousands of Hospitality Venues

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A tweet we put up this week broke records for us in the number of views!

Not earth-shattering news, I'll grant you, but this week CLH News achieved something of a record—several thousand views on a single tweet. No prizes for guessing the subject matter.

Yes, it was the Budget. Or more precisely, the extraordinary doublespeak that followed it.

We've all witnessed the platitudes, the carefully crafted spin from government spokespersons attempting to paint last week's fiscal announcements in the most favourable light possible.

One had the brazen audacity to call it "a budget for business," trumpeting a support package that caps "most increases" to just 15% next year. Yes, they actually said that. With a straight face, one presumes.

My response was measured, calm, (as you would expect) and backed by evidence.

I pointed to the researched articles—not from partisan voices, but from hospitality and licensed on-trade organisations, world-leading accountants, and world-leading property specialists who had drilled down, point by point, to reveal precisely how much operators will see their business rates bills rise.

I politely suggested a little research might be in order before toeing the party line and trotting out pre-prepared talking points.

Suffice to say, I never received a response, and the silence, as they say, speaks volumes.

But “Here's the Thing”

We are now approaching the sector's busiest, most crucial time of year. Despite the catastrophic Budget, despite the tone-deaf politicians attempting to spin straw into gold, it is time for our sector to do what it does best.

Hospitality operators are masters of creating magic when it matters most.

Throughout December, they transform their venues into festive wonderlands—investing in décor, crafting unique experiences, offering flexible bookings, and delivering exceptional customer care. They create warm, welcoming environments where the public can escape their worries, share a meal, raise a glass, and simply breathe.

But let's not romanticise it too much. This magic comes at a cost—and I don't just mean the financial one, though that's considerable.

The real pressure falls on the people behind the scenes. Staff face relentless demands during the year's most hectic period, and good operators know they must balance guest happiness with staff wellbeing.

Adequate staffing levels, flexible schedules, and genuine support resources aren't luxuries; they're necessities if we're to get through this season intact.

I remember running my own bar restaurant back in the 1980s and early 90s. Times were turbulent then too—high unemployment, punishing interest rates, economic uncertainty at every turn.

But come December, the parties began. And they continued, week after week, right through the month. People needed that escape, that moment of joy, perhaps more than ever, and I needed the revenue to sustain me through the quite post Festive period.

Despite the doom and gloom, despite budgets that seem designed to punish rather than support, it's time to do what this sector has always done: spread some Christmas cheer.

Not because the challenges aren't real—they are. Not because the government's policies aren't damaging—they are. But because our industry has always understood something fundamental: people need hospitality. They need warmth, welcome, and a place to celebrate life's moments, big and small.

So, to every operator reading this: good luck. Take care of your teams, take care of yourselves, and let's show them what this industry is truly made of.

And to those government spokespersons still peddling their spin? Feel free to respond any time!

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

I can always be contacted at edit@catererlicensee.com

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Business Rates 'Betrayal' Threatens Closure of Thousands of Hospitality Venues

(CONTINUED FROM FRONT COVER)

ONLY

ONE IN TEN PUBS WILL BE PROFITABLE

A flash survey conducted by the British Institute of Innkeeping (BII) has revealed the significant issues the current state of the sector, with only one in three BII members report being currently profitable, largely due to the burden imposed by the October 2024 budget, which increased employer National Insurance contributions, raised the minimum wage, and slashed business rates relief from 75% to 40%.

Under the new system set to take effect in April 2026, the situation becomes catastrophic. The BII survey found that unless publicans make severe cuts to staffing, opening hours and services, fewer than one in ten will remain profitable next year.

The survey revealed the scale of cost-cutting measures operators are being forced to consider: 90% will increase drinks prices, 80% will cut staff hours, 71% will increase food prices, 45% will reduce opening hours, 42% will make staff redundant, and 41% will cut services such as food offerings entirely.

Steve Alton, BII CEO, said members feel "betrayed and devastated" following the announcement. "Our pubs are not failing businesses, but Government policy and over taxation is holding back their full potential," he stated. "The Prime Minister stated that 'Pubs are the beating heart of our communities. When our locals do well, our economy does too.' This budget has ripped the heart out of those communities."

THE HIDDEN TAX RISE

The crisis stems from three converging factors. First, the 40% Hospitality, Leisure and Night-Time Relief, which provided crucial support, will be abolished in April. Second, while the government announced a reduced multiplier for retail, hospitality and leisure sectors—5p below the standard rate—this modest reduction is completely overwhelmed by the third factor: a revaluation by the Valuation Office Agency (VOA) that has seen rateable values for pubs rocket to levels bearing no relation to trading realities.

Examples shared by publicans reveal the scale of the increases. One pub with a current rateable value of £18,000 will see it leap to £73,500. Another jumps from £22,000 to £86,000. A third soars from £50,000 to £183,000. These increases translate directly into rates bills that double or treble overnight, making continued operation impossible for many venues.

NIGHT-TIME ECONOMY ON THE BRINK

The impact is particularly severe for urban late-night venues. Michael Kill, CEO of the Night-Time Industries Association (NTIA), described the changes as "a hidden tax designed to systematically close down the latenight economy."

Under current arrangements, a small bar with a rateable value of £25,000 pays £7,200 annually. From April 2026, its bill will rise to £9,550. A mid-sized late-night venue will see bills jump from £17,280 to £25,800. Large city-centre nightclubs facing rateable values of £300,000 will see bills increase from £86,400 to £129,000, while flagship venues will experience increases from £187,200 to £330,200.

"These aren't marginal increases—they're closure-level numbers," Kill warned. With the late-night sector already contracted by 28% in recent years, he cautioned that "the government is systematically shutting down the late-night economy."

While the government has announced £4.3 billion in transitional support over three years, Kill dismissed this as merely delaying rather than preventing closures. "Transitional relief softens the landing—it doesn't change where we land. And where many venues will land is closure."

CALLS FOR INVESTIGATION

The Campaign for Pubs has written to the Chancellor and the Secretary of State for Business demanding the revaluation be scrapped and an independent investigation launched into how such "absurd valuations" were calculated.

The organisation points to the fundamental flaw in how pub rateable values are calculated. Unlike other retail businesses assessed on square footage, pubs are valued using the "Fair Maintainable Trade" (FMT) system—a methodology based on assumed turnover that consistently produces inflated valuations. As a result, the 39,989 pubs and bars in England and Wales account for just 0.4% of business turnover but pay 2.1% of the national business rates bill.

Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a Norwich licensee, said: "The one thing in the Budget that was sold as good news for pubs has turned out to be the worst news of all. This is a Business Rates Betrayal by this Government. The appalling reality is that the majority of pubs will see huge hikes in business rates."

Paul Crossman, Chair of the Campaign for Pubs, added: "The Government knows full well how desperately pubs are already struggling amidst the ongoing cost of living crisis, and they promised us effective reforms and lower business rates bills. They must now face serious questions as to why their combined efforts have so utterly failed and betrayed our vital sector."

COMPOUNDING PRESSURES

The rates increases come on top of other cost pressures hitting the sector from April. The National Living Wage will rise by 4.1% to £12.71 per hour, while the National Minimum Wage increases by 8.5% to £10.85. Alcohol duty will rise by nearly 4%. Combined with the employer National Insurance increases already implemented, operators face a perfect storm of rising costs.

The industry is calling on government to extend or replace the 40% relief beyond 2026, deliver genuine reform by scrapping the FMT system, introduce specific multipliers reflecting the unique costs of late-night operation, and conduct a full impact assessment before implementing the changes.

With over a million people employed in the night-time economy alone and pubs serving as vital community hubs across the country, the sector warns that without urgent intervention, the government's business rates reforms will become the death knell for thousands of otherwise viable businesses and the communities they serve.

From Rates Relief To Rota Reform, How The

Hospitality Sector Can Navigate The Autumn Budget And Employment Rights Bill

By

The recent Budget, alongside the phased implementation of the Employment Rights Bill (ERB), will require the hospitality sector to adopt clear, proactive strategies. Paul Kelly, Head of Employment at Blacks Solicitors discusses the impact of recent changes and how best to navigate.

WHAT'S CHANGING?

The Budget brings mixed news. Business rates for retail, hospitality, and leisure properties have been reduced, easing the tax burden on over 750,000 properties. However, higher-value properties face increased charges, meaning the impact will vary depending on each business’s property profile.

At the same time, the National Minimum and Living Wage will rise significantly. From April 2026, workers aged 21+ will receive £12.71 per hour (up from £12.21). For a labour-intensive sector like hospitality, this could add approximately £1.4 million collectively to wage costs.

In parallel, the Budget’s impact on consumers should not be overlooked. Measures such as higher taxes on certain property income, freezes to income tax and National Insurance thresholds, and higher taxes on dividends and savings are likely to significantly reduce disposable incomes and dampen spending. As a result, some businesses may find that gains from lower business rates are offset due to higher operational costs or if revenues fall or stagnate.

LOOKING AHEAD

The ERB proposes significant changes to employment law, particularly affecting zero-hours arrangements, with anticipated requirements for employers to:

• Offer guaranteed hours to workers

• Provide reasonable notice of shifts

• Pay compensation for last minute shift cancellations or changes

Hospitality is an inherently unpredictable environment, often requiring shifts to be changed at short notice to meet demand. These proposed changes will necessitate more focused workforce planning, robust forecasting, and tighter rota management.

Multiple “day one” employment rights are also proposed to expand employment protection for employees. Statutory sick pay, paternity leave, and unpaid parental leave would be available from day one of employment, and the qualifying period for unfair dismissal claims would be reduced from 2 years to 6 months. Though the ERB is still under parliamentary debate, the proposed changes suggest that all employers should review policies, procedures, and onboarding processes promptly.

Since these announcements, many employers have signaled caution in hiring, reflecting higher labour costs and expanded worker rights potentially incurring further unforecast costs for businesses. While the final legislation remains uncertain, hospitality businesses are advised to review their operating models and plan for the combined effects of the Budget and ERB to support long-term growth and resilience.

For more information or to seek Employment law advice, please contact: hello@lawblacks.com or visit www.LawBlacks.com

Star Expands Its Managed Operator Estate With Biggest Investment Of 2025

Star Pubs has completed its biggest Just Add Talent (JAT) refurbishment of the year, bringing its estate of managed operator pubs to 220 sites.

The £750,000 investment in The Horse & Jockey at Waddington – which had been closed since 2018 – has transformed it into a top-quality family friendly local specialising in sports and entertainment and serving good affordable food.

The project is the fourth major JAT makeover that Star Pubs has undertaken in the final quarter of 2025. It follows a total spend of £1.59m on converting Gibsons at York, The New Pin at Chellaston and The Canterbury Tales at Canterbury into managed operator pubs.

Three of the four schemes reopened long-term closed pubs. In all Star

has added 32 new JAT pubs to its estate in 2025, at a typical refurbishment cost of £255,000 per site, creating an

Says Star Pubs operations director, Mick Howard: “We’ve had tremendous success with our Just Add Talent revamps this year. We know what works and look to make the most of every pub, ensuring it has the right facilities for its local community.

Customers love the combination of a great looking pub that offers something for everyone, and our new sites are flying. low-cost, low-risk, high support Just Add Talent model is proving attractive with would-be pub operators in the current market, and there has been particularly high demand for our investment sites.”

WTTC Welcomes Rotana as its Newest Regional Member

The World Travel & Tourism Council (WTTC) is delighted to welcome Rotana Hotel Management Corporation, one of the leading hotel management companies in the Middle East, Africa, Eastern Europe, and Türkiye, as a Regional Member.

As a WTTC Regional Member, Rotana will bring its operational experience and regional perspective to global initiatives focused on sustainability, digital transformation, and workforce development. Its approach to blending service excellence with innovation and technology positions the company as a leading voice in shaping the next generation of Travel & Tourism experiences.

Rotana has been a driving force in the region’s hospitality sector since 1992. Today, it operates across 29 cities in 14 countries, offering a network of nearly 80 properties with more than 21,000 keys. The company continues to expand rapidly, with a development pipeline set to bring its portfolio to over 120 properties across 22 market.

Gloria Guevara, WTTC Interim President & CEO, said: “We are proud to welcome Rotana to WTTC’s global network. As one of the Middle East’s most respected hospitality brands, Rotana represents the strength, inno-

vation, and ambition that define our sector today.

“Its leadership in regional development, sustainable operations, and talent cultivation aligns perfectly with WTTC’s mission to drive long-term inclusive growth and resilience across global Travel & Tourism. We look forward to working together to advance a more connected and sustainable future for the industry.”

Philip Barnes, CEO of Rotana said, “We are truly thrilled to join the World Travel & Tourism Council’s global community. This collaboration marks an exciting new chapter for Rotana, allowing us to contribute our regional expertise and innovative spirit to a global dialogue shaping the future of travel and hospitality.

“At Rotana, we believe in the power of connection – between people, cultures, and ideas.

Partnering with WTTC enables us to amplify that purpose on an international scale, working alongside industry leaders to champion sustainability, empower talent, and drive meaningful growth for the communities we serve.”

Paul Kelly, Head of the Employment Law team at Blacks Solicitors

Drinks Sales Back In Marginal Growth As Christmas Trading Begins

Operators and suppliers have started the crucial festive season with modest growth in drinks sales in the first half of November.

CGA by NIQ’s latest Daily Drinks Tracker shows average sales in managed venues in the week to 8 November were 2.3% ahead of the same period in 2024. This was followed by growth of 0.5% in the following seven days to 15 November.

Both figures are below the UK’s rate of inflation, as measured by the Consumer Prices Index. However, they reverse three consecutive weeks of negative trading in October, and raise hopes that some consumers are lifting their spending on the run-in to Christmas and New Year.

Trading in early November was boosted by Bonfire Night and firework displays, as well as a busy programme of Premier League, Champions League and international football fixtures, plus big rugby union fixtures for England, Scotland and Wales. The start of Christmas markets may also have lifted footfall in many British cities and towns. However, the arrival of Storm Claudia curtailed visits to pubs and bars in some parts of the country towards the end of the fortnight—especially on Saturday 14 November, when sales dropped by 8.2% year-on-year.

Live sport has been a boost to Long Alcoholic Drinks categories, with beer sales rising by 3.6% and 1.7% in the weeks to 8 and 15 November respectively.

Cider performed even better, with growth of 5.5% and 2.9%. Soft drinks also had a positive fortnight, increasing by 5.4% and 1.3%.

Trends in other drinks categories were less encouraging. On Premise sales of spirits fell by 3.8% and 2.0% in the two weeks. Wine had fractional growth of 0.1% in the week to 8 November, but sales then dipped 2.8% in the following seven days.

Rachel Weller, NIQ’s commercial lead, UK & Ireland, said: “While sales growth in the first half of November has been marginal, it lifts optimism that consumers are starting to increase their visits to pubs and bars as Christmas occasions get into full swing.

Storm Claudia was another reminder of the damage that bad weather can do to trading, and operators and suppliers will be keeping fingers crossed for bright days that bring people out of home in the weeks ahead. There’s all to play for this festive season, and after a tough 2025 it could make or break the year for many businesses.”

Admiral Taverns Wins ‘Best Recruitment Strategy’ At The 2025 National Innovation In Training Awards

Admiral Taverns has announced that the Group has been awarded the ‘Best Recruitment Strategy’ at the British Institute of Innkeeping’s 2025 National Innovation in Training Awards (NITAs). The Awards took place on Thursday 20th November at Porchester Hall in London.

This year’s NITAs brought over 300 industry professionals together to celebrate those who go the extra mile to champion innovation, training, development, sustainability and wellbeing within their teams to ensure pubs and hospitality venues can sit at the heart of their communities for generations to come.

Ceri Radford, Head of Recruitment, commented: “We are absolutely thrilled to have been awarded ‘Best Recruitment Strategy’ at this year’s NITAs – it truly stands testament to the team’s incredible hard work and our unique people-first approach.

“At Admiral, we are committed to finding great people to run our pubs to ensure that they can continue serving and supporting their communities, so it’s absolutely essential to match the right individual with the right pub and we take great pride in doing just that.

Over the years, we have worked really hard to build an industry-leading recruitment process that puts the applicant first and provides an accessible, simple and personalised experience that ensures the best possible outcome for both the individual and Admiral.”

“I am extremely proud of this achievement and I’d like to take the opportunity to thank my fantastic team for everything they do, day in and day out, in making sure we continue to find the very best talent for our community pubs.”

The Festive Afternoon Tea Boom: How Christmas Is Powering Year-Round Growth For UK Hospitality

By Nicola Elliott, Founder, Single Variety Co. makers of preserves and jams

Afternoon tea has always held a special place in British food culture, but in the last couple of years we’ve watched something quite special happen: the festive afternoon tea has become a moment in its own right. It’s no longer just a plate of scones and sandwiches dressed up for December, it’s an experience, a treat. A reason for people to gather, celebrate and indulge. And for so many of the hospitality venues we supply, it has become an incredibly important driver of revenue at the busiest time of year.

Across the board – from tiny indie cafés to grand London hotels –we’re seeing afternoon tea become one of the fastest-growing uses for our jams and preserves. One of the clearest signs of this shift in the industry has been the growing preference among chefs for larger-format, high-fruit, top quality preserves. What was once an occasional request for 3kg tubs has quietly become standard for many professional kitchens, now appearing across boutique hotels, luxury restaurants, bakeries. As demand has grown, we’ve broadened the range of flavours available at this size simply to keep pace with what chefs are creating. It’s meant scaling up production in our Bristol kitchen too — a practical reminder of just how quickly the appetite for provenance-led, flavour-forward ingredients has accelerated.

Research from JING Tea shows that 28% of the UK now enjoys afternoon tea at least once a month, and the demographic shift is striking: 54% of 18- to 24-year-olds say they specifically choose afternoon tea to celebrate Christmas. Far from being something reserved for your great aunt, it’s genuinely capturing the imagination of younger diners, especially when it comes with a seasonal twist.

We’ve seen this play out flavour-wise too. Traditional strawberry jam isn’t always what people are reaching for anymore. Instead, chefs are choosing seasonal, provenance-driven flavours that feel a little more special –Amalfi lemon in the height of summer, and rich, deep Morello cherry through the winter. There’s a real appetite for quality and for ingredients that taste of what they are. That’s where small-batch producers like us can really shine.

And the numbers back it up. OpenTable reports a 54% increase in afternoon tea bookings over the last two

years, with festive menus consistently achieving premium pricing. In London especially, prices now range from around £48 at mid-market venues to £95 at luxury hotels, and that’s before you add champagne or a Christmas cocktail.

Part of the magic of festive afternoon tea is the creativity it unlocks. Traditional finger sandwiches are reimagined with seasonal fillings: roast turkey with tarragon mayonnaise, brie with apple chutney, smoked salmon with a hint of truffle. Pastry chefs are pulling out all the stops from edible baubles to miniature Christmas trees, designed to stop people in their tracks and photograph beautifully, of course. Because in 2025, afternoon tea doesn’t just have to taste good… it has to look extraordinary.

Maddison Lawrence, who runs Durleighmarsh Tea Barn in Hampshire, and whose homemade festive teas sell out in days, put it perfectly: “People love Afternoon Tea because it feels indulgent - it’s become a critical part of our offer. There’s always a sense of occasion when you gather with friends or family for it. It’s essentially a three-course experience for far less than a lunch or dinner out. And there’s nothing cosier than loose leaf tea, homemade cakes and a good chat. As people become more aware of UPFs, they’re seeking out homemade options using real ingredients too.”

Social media is fuelling this boom as much as anything. Some guests want traditional style sandwiches and scones; others are looking for the kind of TikTok-worthy spectacle that involves dry-ice clouds or colourchanging tea. This split has become a gift for the industry, heritage hotels can lean into timeless elegance, while newer venues can be as playful and theatrical as they like.

Themed partnerships are adding yet another layer. From Bridgerton and That Christmas to The Nutcracker and Netflix’s festive films, these collaborations give venues a ready-made story, a visually rich theme and valuable PR moments. They’re especially powerful in bringing in guests who might not usually book afternoon tea. Operationally, it’s also a dream. Afternoon tea fills that quiet lull between lunch and dinner. Much of it can be prepped in advance. And festive teas typically command 20–30% higher pricing, while naturally attracting group bookings for work celebrations and family get-togethers.

What was once seen as a quaint, slightly old-fashioned tradition has now become a scalable, profitable, experience-led menu that drives footfall and revenue when it matters most. With younger audiences embracing the ritual and venues reporting strong year-on-year growth, the festive afternoon tea trend isn’t just continuing –it’s accelerating.

And for any hospitality business planning their Christmas strategy, it’s becoming impossible to ignore.

Brunning and Price Come to Blacknest, Alton

Brunning and Price have announced the opening of the Barn Owl in Blacknest, formerly the Jolly Farmer before its closure in January 2024. This takes the estate up to 80 pubs and is a welcome addition and sister pub to B&P locals the Mill House in Hook, the Leather Bottle in Mattingley and the Refectory in Godalming, all just a short drive away.

Mary Willcock, CEO for Brunning and Price said “Following a relatively quiet 2024 in terms of acquisitions, we are delighted to have opened a new pub and even more delighted to have been able to do so before Christmas, meaning the locals of Blacknest now have a vil-

lage pub back at the heart of their festivities.

The Barn Owl will be a fabulous little country pub and sits in a strong location for us in an area that we already know and love.

“It’s fantastic to see the ‘B&P family’ growing again. Next up for renovation, the Mallard in Tidbury Green, near Solihull.

This is a complex acquisition project that we’ve been working on for several years in terms of getting the planning and build costs right, but we now expect to be opening in early Autumn 2026, and starting on site in a matter of weeks.”

“Always Open at Christmas” – A New Charity Single from The Hospitality Choir Launched at Midnight on December 1st

A brand-new charity single, Always Open at Christmas, was released at midnight on the 1st December across all major streaming platforms. Written by Chris Fletcher, Founder and CEO of Tech on Toast, and directed by Jeff Black, the track brings together voices from across the hospitality sector with support from brands like Bills, Box Park, Soho House, Coyo Taco and many more, in a heartfelt celebration of the people who keep the industry moving during its busiest season.

All proceeds from the single will go directly to Hospitality Action, supporting hospitality workers and their families who are facing difficult times. Since the start of 2020 Hospitality Action has raised over £5 million pounds, answered more than 38,000 helpline calls and delivered over 11,000 counselling sessions to provide financial assistance and advice for those in extreme poverty or dealing with physical or mental health challenges.

Their Employee Assistance Programme currently protects more than 200,000 employees and their families. Kate Nicholls OBE, Trustee of Hospitality Action & Chair of UK Hospitality said “Always Open at Christmas shines a much needed light on the importance of the hospitality sector, for not only our communities but for our country. Despite rising costs and rising pressure hospitality will not let our nation down. Hospitality Action is busier than ever, and this single will raise vital funds for a very important charity.”

Recorded at the iconic Abbey Road Studios, the project came together in just eight hours, turning a simple idea into a fully realised anthem for an industry that never stops. Featuring musical arrangements performed by Conor Litten, the single captures the warmth, unity and generosity that define the hospitality community.

Choir singer, Group CEO of Kuvi Hospitality and Co-Founder of Boardwalk, Shereen Ritchie said “What Chris, Jeff and the whole team achieved in eight hours is spectacular. “This song is so important, not just because it epitomises how hospitality is there to bring joy and people together, but it highlights how we are always there for every human that needs us, all the time. Let’s hope we can have a Christmas miracle and get a Christmas number one hit to support the incredible Hospitality Action and our magical industry!”

Formed especially for this project, The Hospitality Choir brings together a mixture of industry leaders from sales, operations and technology, along with members of the wider supplier community. Many had never met or sung together before the recording day, yet their shared passion created something truly memorable.

Fletcher said “The hospitality industry has given me my family, my friends and a career I love. Creating this single was our way of saying thank you and celebrating the people who make this industry what it is. Recording at Abbey Road and seeing a dream become reality in eight hours was unforgettable.”

The UK hotel sector remained resilient in October despite budget speculation ramping up, but hoteliers had to work harder to maintain operating profits, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels rose from 80.9% to 82.4% in October year-on-year, and was up from 84.2% to 85.8% in London.

Average daily rates (ADR) of occupied rooms also increased in the UK from £151.81 to £155.03 in October year-on-year and was up from £217.80 to £222.64 in London.

Despite lower-than-inflation growth in room rates, the combination of higher occupancy and increased rates saw RevPAR growth keep track with inflation. RevPAR rose from £122.88 to £127.76 (a 4% increase) in the UK and from £183.48 to £191.20 (a 4.2% increase) in London.

However, due to higher costs, gross operating profits were flat for UK hotels from 38.4% to 38.5% in October year-on-year and fell slightly from 43.3% to 43.1% in London.

Chris Tate, partner and head of hotels at RSM UK, comments: “Shaky consumer confidence in the lead up to the budget, did not appear to filter through to the hotel market in October, as travel and experiences remain a top priority for consumers. In contrast, households appeared to scale back in areas such as retail and eating out as budget jitters took hold.

“While hotel occupancy and room rates improved year-on-year, operating profits stood still in October, suggesting hoteliers are having to work harder but are getting less in return. Plus, just as the sector adjusts to the National Insurance rise, they now have to factor in another increase in national minimum wage next April. For many, this means finding further ways to create efficiencies to avoid hitting the bottom line.

“The concern for the sector is that unless consumer confidence makes a recovery, it may just be a matter of time before it hits the hotel market.

The budget saw the Chancellor announce a further freeze on income tax thresholds, which will leave consumers feeling worse off in the future, along with local mayors being granted powers to introduce tourist levies, adding to the price of a UK stay. This could mean the sector’s current resilience is set to be severely tested.”

Thomas Pugh, economist at RSM UK, said: “The good news is that now the budget is behind us we may see consumer and business confidence start to recover, especially as there won’t be any significant tax increases next year. What’s more, a likely interest rate cut in December and further declines in inflation should support a recovery in consumer confidence.

“However, the labour market is still weakening, and wage growth is set to slow. Real household disposable income growth is set to fall to just 0.4% over the rest of this decade as future tax rises eat into incomes. The outlook is therefore far from rosy for consumer spending, despite the lack of imminent tax rises.”

Hoteliers Had To Fight Harder To Maintain Profits In October Hospitality Star Promoted To Lead The Lesters Arms

A young Brewood-born hospitality star is serving up a treat after she secured her dream job – at just 25-years-old.

Mia Williams has been promoted to General Manager of The Lesters Arms on Kiddemore Green Road, one of the region’s fastestgrowing gourmet restaurants and bars.

The former Brewood Middle School pupil had impressed bosses with her passion for the role after being with the reborn venue since it was transformed from a derelict building into a destination dining spot in April 2024.

In her new role, she will be responsible for overseeing all day-today operations, managing staff, stock and service standards, whilst handling compliance with licensing and health and safety regulations.

It comes at an exciting time for The Lesters Arms, after it began its festive period by posting ‘sold out’ signs for its 5-course Christmas Day offer.

“I’ve loved being part of the journey so far, helping bring a once much-loved pub back to life and

creating a discerning drinking and dining experience that locals really appreciate, and people drive miles for,” said Mia.

Billy Hutchinson, owner of The Lesters Arms, continued: “Service is a massive part of what we are about, and Mia has been fundamental in helping shape our culture and the way we treat guests.

“We wanted to recognise the fantastic progress she had made during the last eighteen months, so promoting her to General Manager seemed a natural decision. Her personality is infectious, which will play a significant role in driving revenues through events, promotions and team leadership.”

Mia, who first started in hospitality whilst studying at university, concluded: “Prior to here, I worked in events and as a wedding coordinator and I just love the buzz of delivering a memorable experience to people.

“That’s what I want to build on at The Lesters Arms, making us the number one gourmet destination in Staffordshire.”

Top Chefs Share Their 2026 Food & Drink Trend Predictions

As 2026 nears, we’ve spoken to some of the UK’s most forward-thinking chefs to reveal the flavours, ideas and shifts they believe will shape the year ahead. From menus to mindsets, consider this your first taste of what’s next.

COMMUNAL & LATE-NIGHT

DINING

Carlo Scotto | Chef Patron, BEAR by Carlo Scotto

“In a world of technology, people are seeking meaningful connection, so communal dining is quietly finding its way back into restaurants. Strangers sharing the same table and experiencing the same dish together breaks down walls: what better way to bond than over food?”

Benjamin Ferra Y Castell | Executive Chef, Michelin-starred Pavyllon London

“In 2026, people are seeking flexibility and connection, with dining experiences that bring them together. Late-night dining is making a comeback, opening up the city’s after-dark scene, with some incredible offerings and special menus post 9pm.”

POPULAR CUISINES & FLAVOURS

Brian Hennessy | Head Chef, Winter Garden Restaurant at The Landmark London

“French-inspired dishes and ingredients are firmly on the menu. Pâté en croûte is seeing a revival, while classic offal dishes like pig’s trotter, calves’ liver and tripe are being reimagined with finesse.”

Tim Dela Cruz | Head Chef, Smiths of Smithfield “Southeast Asian and Middle Eastern cuisines will continue to increase in popularity, with ingredients like ube, pandan and tamarind showing up on menus. The nostalgia trend will see forgotten flavours and dishes, such as suet pies and school cakes with custard, returning to menus with a more elevated approach.”

TRADITIONAL COOKING & FARMING

Luca Mastrantoni | Head Chef, Ekstedt at the Yard

“We’ll continue to see a focus on slow, hands-on cooking methods, especially those using open flames and ancient techniques that involve curing and preserving. There’s a growing appreciation for time, care and craftsmanship in the kitchen.”

PROTEIN-RICH PLATES

Elliot Day | Co-Founder of FieldGoods

“I think regenerative agriculture will be a focus, looking at how we cultivated land centuries ago and utilising those methods in farming practices today. It's always been essential to farm in a way that works in harmony with nature, and it’s something consumers are beginning to prioritise.”

STREET FOOD STEPS UP

Kerth Gumbs | Chef De Cuisine, Fenchurch

“I think street food will step up as diners increasingly crave theatre and craft from their casual dining. I expect we’ll see chefs pairing accessible, affordable ingredients with playful presentation and layered flavours, letting each dish tell its own story.”

Robert Pearce | Executive Head Chef of Down Hall Hotel, Spa & Estate

“Next year people will focus on eating with intention, with a big focus on protein-rich plates that fuel the body. With more than half of the UK looking more at their protein intake, every element should earn its place feeding the gut, strengthening the body and connecting diners to how their food is grown.”

ELIMINATING WASTE

Vivek Singh | Founder & Executive Chef of The Cinnamon Collection

“We will see more examples of dishes using every part of an ingredient and reducing waste. For example, I think we will see more chefs using offcuts to make preserves, pickles and ferments to complement their dishes and eliminate waste.”

Natalie Coleman | Head Chef, The Garrison

“Zero-waste cooking is growing in UK restaurants, with chefs like Adam Handling creating world-class dishes from ingredients that would normally be discarded. From a cost-of-living perspective, it’s a smart move too, as using every part of an ingredient helps boost margins while supporting sustainability.”

Issued by Roche Communications, December 2025

Jamie Oliver Partners With Brava Hospitality To Bring Jamie’ S Italian Restaurant Back To UK

Jamie Oliver has partnered with Brava Hospitality Group, the visionaries behind the Prezzo Italian rebrand to relaunch Jamie’s Italian in the UK.

The strategic partnership will see an exciting flagship restaurant open in London’s Leicester Square in spring 2026.

Backed by Brava Hospitality’s majority shareholder, the investment management firm Cain, led by Jonathan Goldstein, this significant deal signals confidence in the appeal of the Jamie’s Italian brand.

While the brand has thrived internationally with over 30 successful locations in 15 countries, its strategic return to the UK signals a confidence in the UK hospitality sector and capitalises on the strength of Jamie’s brand as well as love for Italian cuisine.

Jamie Oliver said: ” As a chef, having the chance to return to the high street is incredibly important to me. In theory it’s not the easiest time to return but conversely, I think it’s the perfect time. I believe the mid-market needs excitement, surprise and delight and that’s exactly what I am planning on delivering.”

He continued, “I think the public wants freshly made delicious food at a reasonable price with an

award winning kids menu. Eating out is a treat but I believe it should offer value for money with higher welfare sourcing.”

‘I will drive the menus, make sure the sourcing is right, the staff training and ensure the look and feel of the restaurant is brought to life in the right way. All the effort, time, love and attention will be the same as before,” said Jamie.

Commenting on the partnership, James Brown, CEO of Brava Hospitality Group, said: “At Brava, our focus is to invest in brands where food, people and purpose come together. We’ve seen the magic of Jamie’s Italian around the world, and we believe deeply in the power of his brand.

“Our ambition is to bring world-class Italian dining to the heart of the UK high street. A lot of time and energy has gone into evolving the Jamie’s Italian concept to make that vision a reality. This marks an exciting new chapter for both Jamie’s Italian and Brava, and reflects our commitment to reimagining the high street with exceptional, modern hospitality.”

Jamie’s Italian is the second brand to join the Brava Hospitality portfolio, sitting alongside Prezzo Italian, which underwent its own spectacular transformation and rebrand in April 2025.

Publican Visits Downing Street To Highlight The Important Role Of Pubs In Supporting Local Communities

The

joined five other artisan food

and creative retailers for a Christmas market-style showcase hosted by the Prime Minister ahead of Small Business Saturday. The event was celebrating small firms, frontline workers and community champions and included the annual Christmas lights switch-on.

Rhiannon, along with her son Ben, hosted a Christmas stall inside the Prime Minister’s residence showcasing the activities that the pub hosts to bring people together in this isolated rural community.

She chatted with him highlighting the important impact the pub has on community cohesion and helping local people to overcome loneliness and social isolation.

As the hub of this rural area, where many residents, including farmers, live and work alone, The Halfway provides essential opportunities for social interaction. With support from Pub is The Hub, the pub has opened a

village store and a community marquee.

The village store has proved so popular that its range of products have been expanded to support more than 15 other local businesses that supply items such as flowers, butter and local chocolate – all from within 10 miles of the pub.

The marquee has become a vibrant space for social connection, hosting creative workshops such as chunky knitting, lino printing, wreath-making, and even CPR and defibrillator training to ensure locals can use the pub’s lifesaving equipment.

Rhiannon Metters said: “It has been a fantastic experience to attend this Small Business Showcase and highlight the important role that pubs have in bringing people together and creating human connections.

“From a pint by the fire to wreath-making in the marquee, from the village shop to live music and shared skills, everything we do is about bringing people together, tackling loneliness and social isolation, supporting local makers and giving our little corner of Monmouthshire a place to gather, laugh, learn and belong.”

Publican Rhiannon Metters from The Halfway in Tal-y-Coed, Wales, visited 10 Downing Street this week talking with Prime Minister Kier Starmer to highlight the vital role that pubs play in supporting local communities.

Halfway

producers

Average Pub Faces 78% Business Rates Rise as Wage Inflation and VAT Stagnation Push Sector to Breaking Point

The UK pub and restaurant sector is warning of a severe financial tightening following last week’s Budget, which confirmed another rise in the standard business-rates multiplier, a steep uplift in the National Living Wage and no VAT support for hospitality.

Combined with softening consumer behaviour and a shrinking trading estate, industry groups say the sector is being pushed to its limits.

The Oxford Partnership has analysed more than 15,000 hospitality venues and found that 87.6% will see an increase in Rateable Value from April 2026. By comparing the 2023 Rateable Values (using the current multiplier and 40% hospitality relief) with the new 2026 Rateable Values (using the updated discounted multiplier), Oxford has identified a significant escalation in cost pressures for the sector. For pubs, the average annual Business Rates payable will rise from £8,899 to £15,630 — a 78% increase. Larger venues with Rateable Values above £500,000, typically major pubs, bars and hotels, face even sharper jumps, with many seeing increases of more than 200%.

According to The Oxford Partnership’s latest Market Watch data, the UK now has fewer than 100,000 trading venues, marking a continued contraction in the hospitality estate. With many operators already reporting flat or declining footfall, the latest rates rise increases the risk for businesses already stretched to the edge. Labour costs present a further challenge. Staffing accounts for 40 to 45 percent of operating expenditure in most pubs and restaurants, and the accelerated rise in the National Living Wage is expected to drive a 7 to 10 percent uplift in payroll costs. This comes at a time when midweek footfall, historically the most fragile trading period, continues to fall year on year, amplifying the strain on venues that rely on consistent daily revenue.

The Perfect

Night’s

VAT remains the missing lever for recovery. With no reduction announced, the UK maintains one of the least competitive hospitality VAT regimes in Europe. Despite nominal consumer spend increasing, The Oxford Partnership’s data shows real-term spend is falling and drink volumes per visit continue to decline.

Operators are attempting to generate profit from lower throughput, a model the current market cannot support.

Adding to the pressure, the Autumn Budget introduced an inflationlinked alcohol duty rise, which industry bodies have described as a hammer blow to an already fragile night-time economy.

By increasing duty in line with RPI, and triggering additional VAT on top, the government has layered yet another cost onto an industry grappling with shrinking margins, rising utilities and weakened demand.

Alison Jordan, CEO of The Oxford Partnership, said: “Pubs and restaurants are exposed on every front. Business rates are set to jump sharply — with the average pub facing a 78% increase — at the same time as wage costs climb, VAT reform remains off the table and duty is rising again. These pressures do more than erode margins; they undermine the long-term viability of venues that play a vital role in our communities. Structural reform is now essential.”

The Oxford Partnership’s latest Market Watch shows operators cutting hours, delaying refurbishments and reducing menu complexity, with core city centres seeing particularly soft footfall and declining drink volumes per visit.

Industry leaders continue to urge government to pursue a permanent reduced VAT rate, a rebalanced business-rates system and investment incentives capable of stabilising the sector.

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Winners and Losers in The New Rating List

With the Publication of the Draft List for the 2026 Revaluation, John Webber of Colliers assesses who are the winners and losers and urges businesses to check their new RVs- as they still have it all to play for.

The Government’s draft rating list for the 2026 Revaluation, published hot on the heels of the Autumn Budget reveals that there are few winners in rateable value (RV) terms from the new list, with many sectors seeing significant rises, primarily because the last list was based on the low 2021 rental values influenced by Covid.

But according to John Webber Head of Business Rates at Colliers, there are still large discrepancies in the List. As a result, many companies should consider approaching the Valuation Office Agency before the list becomes live on 1 April 2026.

According to Colliers the biggest winners from the list were film studios who saw their RVs reduce by 26.7% and who will also still receive reliefs, which have been extended to 2034. The biggest “losers” seeing steep RV rises appear to be the Civil airports whose RVs have increased by 295% in the new list, closely followed by Royal Palaces who saw increases of 201% , although these increases will be capped by transitional relief.

Overall, the 2.13m properties in the local rating list in England and Wales have increased by 19.2% seeing cumulative RVs go from £70.78bn to £84.4bn. England seeing an overall increase of 19.4% and Wales 15.2%.

The biggest overall increase in RV in England was seen in London at 22.3% and the smallest increase in the East Midlands at 16%. Even smaller was Wales at 15.2%.

In terms of sector, the ‘retail’ sector saw the smallest increase across England and Wales at 9.3%, the ‘Industrial’ sector saw increases of 21.1% and the ‘office’ sector is up 14.3%. The ‘other’ sector which are the property types outside the bulk classes of retail/office and industrial saw an increase of 28.2%.

Whilst we’ve seen an increase in RVs, we have seen a reduction in multiplier rates in England (although there has been an expansion of the number of different multiplier categories). The non-RHL (Retail Hospitality and Leisure) multipliers have reduced by 13.4% (small) and 13.5% (standard). The table below illustrates the new levels.

Ratepayers have protection from large increases via Transitional Relief capping increases to between 5% and 30% depending on whether it is a ‘small’ ‘medium’ or large property.

ELSEWHERE IN THE MAJOR SECTORS:

LOSER:

INDUSTRIALS

Operators of large warehouses and logistic/distribution space will see some big jumps in their rates bills when the new Revaluation comes into force next April. The Total Rateable Value in this sector in England jumped from £18.5bn to £22.4bn – an increase of 21.1%.

In addition, in most cases, they will be paying the higher multiplier of 50.8p plus 1p (transitional supplement) – so they can expect large increases in their bills from next April.

The table below shows examples of where the Rateable Values have increased on some of the highest quality industrial and distribution space in the country. The average RV increase for the industrial sector is 21.1%, the highest being in the Northeast at 25.1% with the lowest being East Midlands at 18.2%.

While there will always be regional variations to a degree, the fact that some have increased by 10% and others by 40% is either because they were

too high last time or too high this time. Or possibly both!

LOSER: PRIME OFFICES

In general, rateable values have risen in the office sector but not quite to the same extent as the industrial sector. RVs adopted on city centre offices have in the main increased across the country, with the levels of increase varying depending on the location (with prime offices showing the greatest rises.) In England RVs for offices have increased from £15.7bn to £18bn –an increase of 14.4%. In Inner London the rise was from £8.5bn to £9.7bn –an increase of 14.1%. Of all the London boroughs Camden in particular saw a big jump with RV’s rising from £932m to £1.14bn – a massive increase of 22%.

The table below shows some of the rises in prime city centre office stock across England and Wales.

The average RV increase for the office sector is 14.3%, the highest being the Southwest at 19% with the lowest being East Midlands at 5.8%. Serviced offices have increased by 21%.

For City Offices the vast majority (69.3%) of offices valued at over £100,000 saw increased RVs by between 5% and 15%. There are some notable inconsistencies in the draft list, with the RV for one property increasing over 49%, while the RV for a property around 100m away on the same road has remained the same. Roughly half will see increases in liability because of the changes in rateable value, some because of the addition of the ‘higher rate multiplier’ bracket. There are some big losers who will feel the impact of some significant increases and the super multiplier all at once. Again, the lack of consistency is striking. The VOA may argue that they are merely following the rental evidence they have at their disposal but given the data sets at their disposal it would seem that a computer programme has carried out these valuations and the experienced valuer standing back and looking to see how these values look has been consigned to history, or they are picking up their pension!

In key Central London markets as a whole, although rateable values have generally increased; in terms of liability the general theme is one of inconsistency with some big changes in certain markets - particularly Mayfair, Kensington and Fitzrovia where bills look to increase by 33%, 29% and 24% respectively and more modest ones elsewhere, with 15 boroughs showing rates increases of less than 10%.

There are also some submarkets such as Farringdon and Shoreditch where we were expecting much more significant increases based on the AVD rental evidence. The rebasing of the multiplier has also meant some liability falls such as in Canary Wharf, Marsh Wall, East City/Aldgate Shoreditch, London Bridge and Vauxhall/Battersea. Overall properties in eleven of the 28 boroughs will still be paying rate bills of more than £40 p sq ft though.

MIXED WINNERS AND LOSERS: RETAIL

Unlike in the last list, the retail sector in England has on average seen an increase in Rateable Value (RV) with retail in England increasing in value by 9.3% from £14.1bn to £15.4bn. The biggest rises were seen in Inner London seeing a 14.5 % increase in RV, with variants between the boroughs. Retail RVs in Westminster for example saw an increase of 12.1%, but Tower Hamlets saw a massive 22.4% jump, probably due to redevelopment such as at Wood Wharf.

In terms of region, the average RV increase for the retail sector is 9.3%, the highest being London at 13.2% with the lowest being the Northeast at 2.5%. The Northwest saw increases of 6.2%, Yorkshire and The Humber 7.6%, East Midlands 9.2%, West Midlands 10.3%, Southeast 9.7%, and Southwest 6.8%.

The below is a comparable of major shopping districts across the country. In the Northeast, the changes in RV vary from location to location, High Street to High Street with no real clear trends.

There is a clear trend in the centre of London which has seen a general rise in values, with some reaching almost 70%.

In the South we’ve seen prime retail values fall with some towns (Reading, Peterborough) in the South and Southeast see decreases in RV reaching 45%. In Manchester we have seen a number of increases in RV in both primary and secondary locations- seeing rises between 10-20%.

Although retailers with an RV of under £500,000 will benefit from the lower RHL multipliers which were announced at the Budget, there has been concern that the 5p discount for the small RHL multiplier (now at 38.2p) is not as low as it could have been given the government guardrails allowed a

20p reduction. Since many of these properties will fully lose their RHL relief next April, it is questionable whether this discount will be enough to counter the loss of reliefs, particularly with rateable values rising.

The government has announced a ‘Supporting Small Business Scheme’ for those who lose RHL which will cap those bills at an increase of £800 per annum – this is aimed at the smaller retail / hospitality businesses. Therefore although the reduction could have been greater, there is some protection from any steep rises. However, this scheme is expected to be limited for national retailers.

It is worth noting that last year retailers enjoyed a 75% discount before it was reduced to 40% in 2025 - so the increases many independent retailers will have experienced over a two-year period will be significant.

Meanwhile the government has announced the higher multiplier on properties with an RV of £500,000 or more, including in the RHL sector. Colliers believe 34,80 retail properties fall into that category- who will now see their RVs increasing by 10% to a total RV of £4bn.

Again, the level of the multiplier is crucial in determining bill rises. There was some relief that level of the higher multiplier was not as high as expected – at 50.8p, it was a modest 2.8p increase (it could have been 10p more at 58.0p). Even with the additional 1p surcharge, many of these properties will be seeing a lower multiplier than they did previously and in some cases their rates bills could drop.

We have drilled down to look at the food stores. According to our estimates a number of the bigger food stores on the largest sites will see RV increases of 5.8% but their multipliers will drop from 55.5p to 51.8p (where the 1p supplement applies)- a 6.7% drop – so some of the biggest stores could be 1% better off.

The overall picture for retail is therefore one of general relief that the surcharge could have been higher and the rateable values increases have generally been modest.

Retail across the England has gone up by 9.5% but those that were paying the higher multiplier of 55.5p today will in many cases be paying the standard RHL multiplier next year of 43p plus 1p so a reduction of circa 2.2%.

Of course, retail also use logistics facilities, which have seen much larger increases and in most cases will be paying the higher multiplier of 50.8p plus 1p (transitional supplement).

LOSER : HOTELS

Hotels have generally lost out from the Revaluation - with Rateable values going up by 76% across the country. This has resulted in some startling rises particularly in the major cities as the table below shows.

We’ve seen RVs for 4 Star (and above) hotels increase by 97%, 3 Star (and below) by 37% and Country House Hotels by 22%.

We are also seeing significant increases across the board in rates payable. As we expected the large cities are being affected the most, with some hotels seeing steep rises – some hotels paying 150 or 200% more in bills. However some seaside locations like Cornwall are actually decreasing. While increases are not unexpected, some of the increases do not appear to be an accurate representation of value and thus may present some appeal opportunities.

BIGGEST LOSERS

The ‘other’ sector, which includes education (schools, universities), health (hospitals, clinics), transport (airports, bus stations), leisure (bowling alleys, football stadia, museums) accommodation (hotels, holiday centres) and utilities (nuclear power stations, sewage works) has seen the biggest overall RV increase at 28.2%, the highest being London at 44.8% and the lowest being Yorkshire and the Humber at 20.1%.

We’ve seen RVs for car parks increase by 36%, advertising rights by 32%, pubs by 30% and holiday homes by 23%.

CONCLUSION

John Webber concludes, “There is a common theme on the draft 2026 Rating List – inconsistency and confusion. The 2023 Rating List had a valuation date of 1st April 2021. In reality, as it was sat in a covid lockdown period when many businesses were actually prevented from opening, these values are built on a lack of evidence.

As the 2021 Rating List was postponed because of covid, which had a valuation date of 1stApril 2019 and had largely been completed before being shelved, the 2023 Rating List was in effect a fudge on that list that never saw the light of day. As such the base of the 2023 Rating List is built on sand and this is at the heart of the inconsistencies we are seeing on the draft 2026 Rating List.

Our advice to businesses is: Get appealing your 2023 Rating List entry before even looking at 2026!”

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

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

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

A No Fee Recruitment Service

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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

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Chris, Dalmeny Resort

Julie, Employer Adviser

The Great Hospitality Reset: UK and US Dining Cultures Collide as Global Consumers Demand More Meaningful Experiences

The lines between UK and US dining culture are converging fast, and operators on both sides of the Atlantic risk being left behind if they fail to evolve. Diners are demanding experiences that feel more authentic, deeply rooted in narrative, and value-aligned, marking one of the most significant shifts in modern hospitality.

Harrison, global specialists dedicated to delivering unforgettable hospitality moments, have drawn on the team’s international experience to create a whitepaper “Redefining Global Hospitality: The cultural crossroads of the US & UK” uncovering how shifting cultural forces are redefining what diners value most, and how operators can future-proof their brands on both sides of the Atlantic.

The insights reveal a sector in flux. International influencers are accelerating change at a record pace. Different generations are expecting and demanding polarised priorities, and brands which fail to understand what influencers their audience’s decision making risk being left behind.

“Hospitality is undergoing a cultural reset and is at a pivotal moment,” says Sarah Jenkinson, Creative Director at Harrison and author of the global whitepaper.

“Boundaries which once defined the industry are dissolving, priorities changing, and bold contemporary brands are emerging as industry icons and powerhouses. Where once location and price dictated choice, we’re now seeing emotional connection and shared values take the lead. Brands that understand local nuance and balance it with global inspiration are the ones setting the new benchmark.”

By 2026, 70% of Gen Z diners will actively avoid businesses that don’t align with their values, while 78% of UK consumers now prioritise food quality over cost. In the US, demand for organic and non-GMO options has grown by 18% over the past five years, showing a widespread pivot from convenience to conscience.

Drawing on Harrison’s international project portfolio across Europe, North America and APAC, the whitepaper identifies seven areas operators must address to future-proof their businesses: personalisation, sustainability, storytelling, service, brand alignment, innovation, and cultural awareness.

KEY FINDINGS FROM CULTURAL CROSSROADS

Quality and Food Philosophy: Provenance is power. While 78% of UK diners now rank food quality above cost, US consumers are rapidly closing the gap, with demand for organic and non-GMO options up 18% in five years. For operators, the commercial challenge lies in balancing local sourcing integrity with scalable, transparent supply chains.

Bridging Culinary Movements: Fine-dining techniques, philosophy and innovation-led creativity are filtering into everyday menus. UK operators lean into heritage and authenticity; US diners seek boldness and innovation, often underpinned by tech-driven transparency tools like blockchain. Across both markets, respect for ingredients is reshaping even the most casual dining formats.

Culinary Storytelling: Dining has become a storytelling medium, one that drives both loyalty and spend. Restaurants embedding narrative into their experience see a 22% uplift in average check size, as guests reward concepts that connect emotionally and feel memorable beyond the meal.

The Blockchain Impact: Blockchain is evolving from buzzword to business tool. Its potential for provenance

tracking, loyalty schemes and personalised digital experiences offers operators a new route to building trust and efficiency across the customer journey.

Aligning Experience with Brand Identity: When a brand’s ambience, menu and mission are aligned, it transcends dining to become culture. From Kalaya and Fogo de Chão to Nando’s and Raising Cane’s, the lesson is clear: experience-led cohesion creates advocacy, cult followings and commercial growth.

Service and Rewards-Based Culture: The service experience is becoming the new brand signature. In the UK, post-legislation transparency around tipping is reshaping guest expectations, with Dishoom reporting a 15% lift in positive sentiment after introducing open service charges. The future belongs to teams that act as brand ambassadors, not intermediaries.

Emerging Trends and Future Frontiers: Hospitality is fragmenting from immersive gaming venues to zero-waste kitchens, but the winner’s share a consistent formula: community, creativity, and connection. The new competitive advantage lies in delivering experiences that are culturally relevant, emotionally resonant, and impossible to forget.

Keith Anderson, Global CEO of Harrison, adds: “Hospitality’s most exciting innovation isn’t just in design or technology, it’s in mindset. The next phase of growth will come from brands that think strategically about culture, and operationally about experience. The businesses that truly thrive will be those embedding adaptability and authenticity into their DNA. This whitepaper isn’t just a way of us showing off what we know. We want it to be a tool, a launchpad, a reference point for brands and businesses to use. Wherever you are, hospitality is a vibrant and exciting industry to be in, and we are passionate about being there to support businesses thrive, grow and continue to evolve.”

Sarah Jenkinson, continues: “The common thread is that ultimately success depends on connecting with customers emotionally and authentically - because hype alone won’t cut it.”

Drawing on her experience working across three continents, from the UK to Singapore to the US, where she's been based for the past five years, Sarah has crafted this whitepaper as a blueprint for hospitality leaders navigating the nuances between markets.

"Having lived and worked in these distinct hospitality landscapes, I've witnessed firsthand how cultural differences shape everything from service models to storytelling, This white paper distils those insights into actionable frameworks that help brands honour what makes each market unique while identifying opportunities for cross-cultural innovation", finishes Jenkinson.

Led by Sarah Jenkinson and supported by Harrison's global strategy and design teams, the whitepaper offers operators practical frameworks and creative direction to turn consumer insight into competitive advantage, whether scaling domestically or expanding into new territories.

Download the full whitepaper, Redefining Global Hospitality: The cultural crossroads of the US & UK, and discover how cultural insight can fuel commercial growth: https://www.weareharrison.com/gb/redefining-global-hospitality-the-cultural-crossroads-of-the-us-uk/

JKS Pubs Rebrands to Ardent Pub Group with Private Investment

After four years partnering with JKS Restaurants (JKS), JKS Pubs has been fully acquired through a private investment round led by Founder and Managing Director, Dominic Jacobs.

The transaction also marks a successful exit for the pub group’s seed investors who backed the business in 2021 through an Enterprise Investment Scheme. Backed by a new US-based private investor, the group will move forward in this exciting next phase of growth under a new name, Ardent Pub Group (Ardent).

Their backing will enable the group to accelerate growth, targeting eight new openings across London and beyond in the next 3 – 5 years.

Since the reopening of The Cadogan Arms in 2021, the group has expanded with The George in 2022 and The Hound in 2024, continuing to advance its mission of delivering the gold standard of public houses. Ardent reports 20% year-on-year sales growth and over 40% year-on-year uplift in group level EBITDA, demonstrat-

ing strong performance despite industry-wide cost pressures and regulatory changes.

Ardent Founder and Managing Director, Dominic Jacobs says, “This is a hugely proud moment for me and for the Ardent team. I want to say a heartfelt thank you to Jyo, Karam and Sue for their belief, guidance and friendship over the past few years – we simply wouldn’t be here without them. I’m delighted that we can take forward the pubs we built together under a new banner: Ardent Pub Group.”

Jyotin Sethi, Co-Founder and CEO of JKS Restaurants comments, “Partnering with Dom and the team over the past four years has been an incredible journey, and this transaction represents a great outcome for all JKS Pubs stakeholders. Together, we’ve shaped what we believe a true modern British pub can be, and we’re immensely proud of what we have created – three brilliant pubs that are beacons of warmth and hospitality, with a brilliant team behind them. As Ardent embarks on this exciting new chapter, we look forward to watching their continued success and growth, and we have every confidence that they will set new benchmarks for the industry.”

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

Campaigners Call On Nation To Support Small Business Saturday

The nation is being urged to support and spend with small businesses this weekend on Small Business Saturday (6 December) – as small firms gear up for one of the most crucial weekends of the peak festive season.

This comes as the Small Business Saturday UK campaign reports encouraging signs that UK Christmas spending with small businesses could rise by 19% this year - to £5.3 billion – potentially delivering a critical boost.1

Further research from the campaign and its principal supporter American Express found the UK’s love for small firms is riding high with four in five Brits (84%) believing it is important to support small firms, 95% thinking they add value to local communities and over half (58%) having a favourite small business. 2

Independent food and drink businesses particularly lead the way to the nation's hearts, with cafes and coffee shops, restaurants and takeaways, bakeries and bars and pubs topping the UK’s list of favourite small businesses.

Cafes and coffee shops – loved by almost one third of Brits (32%)

Independent restaurants and takeaways (21%)

Bakeries (19%)

Bars and pubs (16%)

Hairdressers and barbers (15%)

Convenience stores (13%)

Bookshops (10%)

Garden centres (10%)

Gift shops (9%)

Garages and mechanics (9%)

Christmas spending set to rise

In signs of an improved economic outlook, Small Business Saturday’s data analysis found the nation could spend over £23 billion across the festive season - a 16% nominal rise on last year’s predictions. Over a quarter (28%) of Brits also expect to spend more on Christmas this year.

On average Brits plan to spend one fifth (22%) of their seasonal spending with small businesses, representing £5.3 billion in potential gains for firms to tap into. This will be welcomed by the UK’s 5.6 million small businesses, many of which face ongoing challenges from rising costs and rely on ‘peak’ seasonal trade to sustain them throughout the year.

Calling on the nation

Ahead of the weekend campaigners are calling on the nation to support and spend with their favourite small businesses on Small Business Saturday (6 December) and beyond.

“Small businesses are the nation’s favourites businesses and they are essential to both their communities and the whole UK economy,” said Michelle Ovens CBE, Director, Small Business Saturday UK.

“This Small Business Saturday we would love to see everyone go out and support their favourite indepen-

dents, whether on the high streets or online, and show entrepreneurs the public is backing them all the way.”

Taking place on 6 December this year, Small Business Saturday is a grassroots, not-for-profit campaign, which encourages the public to support and spend with small businesses.

Blair McDougall, Minister for Small Business, said: “Small businesses are key to our growth mission - creating jobs, strengthening our communities - which is why I am so pleased to be celebrating their incredible contribution this Small Business Saturday.

“This Government is backing SMEs with our landmark Plan for Small Business, and I urge the public to do the same by visiting their favourite local shops this weekend.”

Dan Edelman, General Manager, UK Merchant Services, American Express said: “Behind every small business is a person — a dreamer, a doer, and someone devoted to serving their community. This research shows how much the public values these individuals and Amex is proud to back them as principal supporter of Small Business Saturday.”

Small Business Saturday was originally founded by American Express in the U.S. in 2010. American Express remains the principal supporter of the campaign in the UK. Over the time it has been running in the UK, the campaign has seen a growth in public support for small businesses with billions of pounds spent with small firms on Small Business Saturday.

Last year over 10 million Brits shopped small on Small Business Saturday, according to American Express, with a collective £634m spent on the day itself in-store and online in 2024, and average spend per person on the day rising to a level not seen since 2020.

On Small Business Saturday customers across the UK go out and support all types of small businesses, online, in offices and in stores; from independent shops and restaurants to small service and b2b based businesses like accountants, plumbers and digital marketeers. Many small businesses take part in the day by hosting events and offering promotions and collaborating with other local businesses.

“It’s incredibly encouraging to hear that coffee shops are one of the nation’s favourite types of businesses,” said Kristian Cuffin owner of Cuffed-in Coffee which has three sites in Anglesey, North Wales.

“We’re constantly blown away by the loyalty, warmth and support of our customers – they’re the reason we can do what we do. Small Business Saturday is a brilliant reminder of how important independent businesses are to local communities, and we’re really looking forward to celebrating with our customers on the day.”

As well as encouraging the public to shop small, organisers are also urging people to support their favourite small businesses in other ways, whether it be leaving positive reviews or spreading the word amongst friends and family.

“It’s incredibly uplifting - but not a surprise - to see research confirming that our sector remains one of the nation’s favourites,” said Jo Bevilacqua owner of Serenity Loves hair salon in Peterborough.

“As a family run, independent salon with a large team, we rely on the special relationships we build with our clients, and their ongoing support allows us to continue doing what we love - pamper our clients, and nurture the next generation. Small Business Saturday is always a highlight in the calendar for us. It is an important reminder of the positive impact small businesses have on the community, and we’re proud to be part of such a valued industry.”

To learn more about Small Business Saturday visit - https://smallbusinesssaturdayuk.com

Only A Pavement Away Announced As Charity Partner For 2026 Drinks Trade Regatta, Alongside The Drinks Trust

The Drinks Trade Regatta has announced a new partnership with Only A Pavement Away and The Drinks Trust for 2026.

The Drinks Trade Regatta is an annual sailing event for the hospitality trade whereby brewing, wines and spirits companies compete with on-trade retailers, restaurants and suppliers for a memorable team building and hospitality event. Established for 10 years, the annual event has raised over £125,000 for charities to date.

The 2026 event will be supporting two incredible hospitality charities, raising vital funds to support the missions of Only A Pavement Away and The Drinks Trust. Only A Pavement Away is the national charity that supports people facing homelessness, and prison leavers, to rebuild their lives by providing employment opportunities, financial support and tailored learning & development. The charity acts as a vital bridge between forward thinking employers in the hospitality industry and referral partners.

Simon Boulding, Managing Director at Prometheus Sailing says: “The Drinks

Trade Regatta is a fantastic event for the drinks and hospitality industry, and we are absolutely delighted to be partnering with Only a Pavement Away and The Drinks Trust as our charity partners in 2026. We can’t wait to raise vital funds for our charity partners whilst delivering another amazing event for the industry.”

Greg Mangham, Founder & Voluntary CEO at Only A Pavement Away says, “We are so grateful to be partnered with The Drinks Trade Regatta for 2026. These generous funds will allow us to continue building brighter futures, giving those wanting to rebuild their lives a pathway into long-term, stable employment within hospitality.”

Held over 4th – 5th June 2026, on the iconic sailing waters of the Solent, the event is attended by many leading players in the drinks and hospitality industry, offering two days of fun, competitive racing and multiple networking opportunities, including the charity dinner at the exclusive Royal Ocean Racing Club in Cowes.

Keystone Brewing Group Takes Legal Steps to Secure Future

Keystone Brewing Group has taken protective legal action by filing a notice of intention to appoint administrators, the company announced last week.

The brewing group submitted the filing on 28th November, stressing that the move represents a strategic protective measure rather than entry into administration. The company remains operational throughout the process.

According to the business, the NOI provides legal safeguards whilst management explores various options including restructuring, attracting fresh capital, or considering acquisition proposals.

Chief executive Steve Cox characterised the decision as carefully considered and strategically sound. He emphasised that the company’s core strengths remain intact, with dedicated staff, popular brands, and dependable operations all continuing.

The group operates multiple brewing facilities employing approximately 190 staff members. Management has indicated its determination to maintain production and distribution without interruption.

Operations across all sites continue normally, with brewing, logistics and supply chains functioning as usual. The company reports that orders are being processed and dispatched to licensed premises, wholesalers and retail customers with minimal delay.

Keystone’s portfolio encompasses several well-known names in the brewing and cider sectors, including Purity, Black Sheep, Hofmeister, Big Drop, North, Magic Rock, Fourpure, Brick, Brew By Numbers, Wolfpack, and Sassy Cidre.

The business has implemented comprehensive contingency arrangements to safeguard against potential disruption, including stock planning and enhanced customer support provisions.

Management emphasised its commitment to customers and partners during the festive trading period, highlighting the company’s focus on maintaining its reputation for quality products.

The notice of intention mechanism provides companies with a statutory moratorium period, during which creditor action is paused whilst directors assess the most appropriate path forward for the business and its stakeholders.

Visitor Levy Changes Positive, But Need To Work For Business

The Scottish Government has announced it will bring forward changes to its Visitor Levy legislation to give councils the power to set flat rate charges for the levy. This will be in addition to the option to use a percentage fee. It said it will also clarify how the levy is to be applied to sales via third parties, such as booking platforms.

UKHospitality Scotland has consistently highlighted that a single flat rate charge is simpler and easier for accommodation businesses. While it remains opposed to visitor levies, it has said these changes are positive and recognise the concerns with the current legislation that businesses have raised.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “UKHospitality Scotland highlighted at the outset that a flat rate charge would be simpler, easier to administer and less costly to busi-

ness, than a percentage.

“Given the current legislation is unworkable, we welcome that the Scottish Government is being pragmatic in working with industry to address the challenges.

“Today’s announcement is a key step towards fixing the problematic existing legislation and we look forward to engaging with the Scottish Government, opposition parties and councils on the proposed changes.

“While these changes are positive, we remain opposed to the introduction of charges on guests and visitors.

“At a time when the country desperately needs economic growth, making holidaying and visiting Scotland more expensive through tax is counter intuitive and I would encourage local authorities to consider the impacts of a levy carefully.”

Be at One Bar Group Begins Festive Campaign with Free Cocktail in Exchange for Toys

drive.

The group is asking its guests to donate a toy in exchange for a complimentary festive cocktail at all Be At One bars across the country, aiming to bring smiles to children across the country this Christmas.

All donated toys will be gifted to local children’s charities and hospitals, ensuring smiles and festive cheer reach those who need it most during what can be a difficult period.

From 1st to 7th December, simply bring a new unused toy to your nearest Be At One bar and receive a delicious ‘Merry Mimosa’ cocktail on the house as a thank you for your generosity.

With 39 locations nationwide, it’s never been easier to make a difference this festive season and turn a small act of kindness into big moments of joy for children this Christmas.

Emily Gwilliam, Marketing Manager at Be At One, said: “Christmas is a time for giving, not just to our loved

ones, but also to those who need it most.

“With the support of the nation, we’re excited to bring some festive magic to children who deserve joy and smiles during the holidays. Our goal is to collect as many toy donations as possible to make their Christmas brighter.

“As a small thank you for our guests’ kindness, we’re offering a complimentary cocktail. It’s our way of celebrating the generosity of our community. So, visit your nearest Be At One this week and enjoy a delicious drink on us, and help us make a difference for children who need it most.”

The ‘Merry Mimosa’ is a sparkling, festive twist on the classic mimosa, designed to be enjoyed during the holiday season. The delicious drink combines prosecco, peach and apricot, cranberry syrup and edible glitter for a festive treat like no other.

You can find out more about the festive campaign at https://www.beatone.co.uk/christmas

Independent Brewers Warning to Chancellor

Following Budget Impact on Hospitality Sector’

Independent brewers have fired a stark warning shot across Westminster’s bow, penning an urgent open letter to Chancellor Rachel Reeves that lays bare their “deep concern” over the devastating impact of last week’s business rates decisions on an already beleaguered hospitality sector.

The Society of Independent Brewers & Associates (SIBA) Board of Directors pulled no punches in today’s correspondence, signalling mounting anger across the brewing and licensed trade at fiscal policies that operators warn could prove the final straw for countless neighbourhood pubs, taprooms and independent hospitality venues still struggling to recover from years of economic turbulence.

THE LETTER READS:

“Dear Chancellor

As members of the Board of the Society of Independent Brewers and Associates (SIBA) we represent around 700 independent breweries, operating at the heart of our communities across the UK. We are an integral part of the UK’s brewing and pub sector that as a whole supports one million jobs and pays £18 billion in taxes.

We take this unprecedented step of jointly writing to you to express our deep concern at the impact of last week’s business rates decisions on the hospitality sector. We would urge you to work in partnership with the devolved nations to look at what further immediate support can be provided to help the industry. Measures could include widening the business rates discount for pubs from 5 pence to 20 pence and delaying the revaluations.

As a sector, we were optimistic of your pledges to reform business rates to help address the iniquitous tax

imbalance between traditional business and online tech giants. As a percentage of turnover we pay tax at four times that of those global businesses which has always struck us as deeply unfair.

While we were disappointed that you didn’t take the opportunity in your Budget to lower duty on draught beer sold in pubs, the sector were initially heartened by your announcement of increased support on business rates and to make the hospitality relief permanent.

However, once the revaluations are taken into account and the transitional relief unwinds, pubs will now typically pay 76% more in business rates whilst online tech giants only pay 16% more. The imbalance is widening still further. The promises made seem to be at odds with

the reality that community pubs now face. With pub closures at a new high and having lost more than 100 breweries in the past year, the hospitality sector is in a fragile state. These changes to business rates could be the difference between closure and survival for businesses that operate as the beating heart of communities and bring people together when society needs it most.

We would be happy to host you at one of our independent breweries to discuss this further and explore options to maintain our brewing and pub sector.

Yours sincerely”

Bar brand Be At One has this week started its annual toy donation

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

Derby Community Pub Reopens Following Transformational Refurbishment

Popular community pub, The Travellers Rest on Ashbourne Road in Derby, reopened on Monday 1st December following the first phase of a phenomenal £320,000 combined investment from experienced licensee, Andy Newton, and Admiral Taverns.

Thanks to the investment –which has been split into two parts, with the second phase due to commence at the start of 2026 – The Travellers Rest has undergone a full refurbishment to enhance and modernise the overall look and feel of the pub. Inside, whilst Andy has worked hard to ensure the pub retains its original character and traditional features.

Moving forward, the second phase of the investment will bring the community a completely transformed function suite – situated in a separate building to the rear of the pub – available for private hire, complete with its very own bar and facilities to ensure milestone moments can be celebrated in comfort and style.

Licensee, Andy, brings a wealth of knowledge and expertise to The Travellers Rest having not only grown up in the local area, but has also having been at the helm of the pub for the last two years. During Andy’s time at the pub, he has worked tirelessly to create a vibrant social hub that brings people together and where everyone in the community – including four legged friends – feel welcome.

Andy Newton, Licensee at The Travellers Rest, commented: “I’m absolutely thrilled with the results of this fantastic investment! It was a joy to welcome the community back on Monday, just in time to celebrate the

countdown to Christmas, and show off the pub’s brand new look.

“I really have loved every minute of my time at The Travellers and I would like to thank everyone, from our family and friends to our customers, team and of course everyone at Admiral Taverns, for all their ongoing support over the past two years. I look forward to getting the function room underway next year and everything the future holds for this fabulous community pub!”

As part of Andy’s commitment of bringing people together, he will continue to host a busy schedule of regular entertainment including the local darts team on Mondays, quiz nights on Tuesdays and live acoustic music every fortnight on a Wednesday from 8pm. In addition, the licensee will be hosting a variety of charity events to raise money for local children’s charity, Derbyshire Children’s Holiday Centre, which aims to give children from disadvantaged backgrounds the chance to laugh, grow, and thrive through unforgettable holidays, new experiences and lifelong memories.

Richard Skinner, Business Development Manager at Admiral Taverns, added: “Since taking over, Andy has brought real passion and dedication to The Travellers Rest and it’s been a joy watching him build a popular, community focused pub that is cherished by local residents.

On behalf of everyone at Admiral Taverns, I look forward to seeing all that he will achieve following this investment and wish Andy and the whole team at The Travellers Rest the very best for the future.”

Efficient Labelling Allows You To Focus On Food, Not Faults

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

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

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

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

tomers with allergies.

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

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

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

them focus on food, not faults.”

To find out how your kitchen can save time, reduce waste and improve compliance, visit www.brother.co.uk/stock-rotation

Chancellor’s “Lowest Tax Rates Since 1991” Claim Debunked

Chancellor Rachel Reeves’ claim that the Autumn Budget delivers the “lowest tax rates since 1991” for more than 750,000 retail, hospitality and leisure properties has been called misleading, after detailed analysis of the new business rates system showed most high-street premises will pay far higher rates than the headline suggests amid support for the high street falling by £420 million next year. Reeves told MPs she would introduce “lowest tax rates since 1991” for the high street using “tax rates” in the plural but only one of the new multipliers is even close to the level seen in 1991 which will apply to only the smallest properties with much higher effective tax rates for the rest of the high street.

The Chancellor’s comparison hinges on the new 38.2p multiplier for Retail, Hospitality and Leisure (RHL) properties with a rateable value between £12,000 and £51,000.

But Treasury costings also show that any property not receiving transitional relief will also have to pay a 1p supplement on top of those rates in a £785 million tax grab, meaning thousands of small RHL premises will actually face a 39.2p rate not the 38.2p highlighted in the Budget speech.

WHILST MEDIUM AND LARGE PREMISES ON HIGH STREETS, THE TAX RATES INCREASE SHARPLY:

• £51,000–£500,000 RV: taxed at 43p, or 44p with the 1p supplement – nowhere near 1991 levels.

• Over £500,000 RV: taxed at 50.8p, or 51.8p with the supplement among the highest business rates multipliers ever applied, and more than 12p higher than the 38.6p national rate used in 1991/92.

• Under £12,000 RV: majority of RHL properties pay no business rates at all under Small Business Rate Relief, making the 1991 comparison irrelevant for them.

Support for the high street also falls by £420 million next year in a further contrast with the Chancellor’s

messaging according to global tax firm Ryan.

The current 40% RHL discount, capped at £110,000 per business, will cost the Exchequer £1.385 billion in 2025/26. From April 2026 it will be replaced by a system in which RHL multipliers are set 5p below the standard rate, funded by a new 2.8p high-value surtax on properties with a rateable value above £500,000.

That surtax will raise £965 million in 2026/27, a £420 million or 30% cut in high street support compared with the discount in place today according to Ryan analysis.

“The headline message doesn’t match the fiscal reality” said Alex Probyn, Practice Leader for Europe & Asia-Pacific Property Tax at Ryan.

Probyn added “A large number of high street premises will pay far higher tax rates than in the early 1990s with many facing the highest rates ever applied. When you look at the total funding envelope, support for high street businesses falls by £420 million next year. The headline message just doesn’t match the fiscal reality.”

THE REAL PICTURE

✔ A small subset of RHL properties will see a 38.2p multiplier

✘ Thousands of others will pay 39.2p, 43/44p or 50.8/51.8p

✘ A large number of high street premises do not receive 1991-level tax rates

✘ Total support for the high street shrinks by £420 million next year

Despite the Chancellor’s claim of delivering “the lowest tax rates since 1991”, the new regime results in lower multipliers for some but higher tax rates for many, accompanied by a substantial reduction in overall support for high street businesses.

Popular Community Pub Delivers Unforgettable Christmas Party For Local Pensioners

A popular Hydes Brewery owned community pub in Ashton on Mersey has delivered a memorable festive celebration for more than 90 local pensioners, who gathered for the pub’s free annual Christmas party.

Invited guests to the Old Plough enjoyed a three-course Christmas lunch, a drink, DJ and a full afternoon of festive entertainment that created a warm and lively atmosphere from start to finish.

The event was funded through generous donations and year-round fundraising activities ranging from hamper ticket sales, quiz and bingo night proceeds and prize raffles carried out by the pub’s team, regulars and the local community. The event is an important event in the area and a key focus for the Sale pub, which is managed by Niamh Kenny and known for its strong commitment to the community.

Originally acquired by Hydes in 1911, The Old Plough received an extensive £550k refurbishment earlier this year, part of an ongoing multi-million pound investment programme by the family-owned brewery and pub retailer.

Niamh Kenny, who joined The Old Plough team last year and was promoted to general manager in June, has already made a notable impact, leading community initiatives and fundraising efforts for local causes such as St Anne’s Hospice. She also participated in the Great Manchester Run with colleagues from Hydes, further

strengthening ties with the local community.

Niamh said: “The Christmas party for local pensioners was a huge success and showed the true spirit of the Old Plough, confirming why the party has become such an anticipated event for so many local people. The pub was filled with laughter and genuine happiness. The entire team was determined to deliver a memorable day that brought joy, comfort and companionship to local people who look forward to meeting up with friends old and new.”

Hydes managing director, Adam Mayers, said: “The success of this event reflects the wider community driven approach across the whole Hydes estate. Our pubs play an important part in bringing people together and occasions like this make a real difference to wellbeing and social connections. This is especially important for older and vulnerable people in our communities and pubs such as The Old Plough have a valuable part to play as they are the heartbeat of local communities.

“Hydes is fully committed to supporting activity that strengthens local ties and I’m proud of the Old Plough team for delivering another outstanding community celebration. The Christmas party confirmed the role the Old Plough plays at the heart of its community and demonstrates the lasting value of bringing people together during the festive season.”

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

Average Welsh Pub Faces 74% Business Rates Rise After New Government Announcement, New Analysis Shows

The average Welsh pub will now face a 74% increase in its business rates bill next April following the announcement by the Welsh Government (3 December), according to new analysis by global tax firm Ryan.

The written statement issued on Wednesday by Mark Drakeford MS, Cabinet Secretary for Finance and Welsh Language, confirmed new multipliers for 2026/27 and the structure of Wales’s Transitional Relief scheme.

THE STEEP RISE FOR THE SECTOR RYAN SAYS IS DRIVEN BY THREE COMBINED FACTORS:

• A 28% rise in average pub rateable values in the Draft 2026 Rating List

• The withdrawal of the 40% Retail, Hospitality & Leisure (RHL) relief

• Exclusion from the new 35p retail multiplier, which applies only to small shops, kiosks, pharmacies and post offices

Together, these changes mean the average Welsh pub will see its bill rise from £6,793 this year to £11,828 next year an increase of more than £5,000, even after applying Wales’s Transitional Relief scheme. In the written statement, Drakeford said: “The Welsh Government will also provide transitional relief to all

ratepayers whose liabilities will increase by more than £300 following the revaluation.”

However, Transitional Relief in Wales only applies to the increase caused by the revaluation itself. It does not protect businesses from the much larger rises caused by the withdrawal of RHL or their exclusion from the lower retail multiplier.

This differs from England, where the current Transitional Relief scheme does cushion the loss of RHL support for 2026/27.

Draft valuation data show increases across the hospitality and leisure sectors, including rises in rateable value in Wales of 8% for cafés, 7% for restaurants, 12% for smaller hotels, and up to 60% for larger branded and higher end hotels.

Alex Probyn, Practice Leader – Europe & Asia-Pacific Property Tax at global tax firm Ryan, said: “This isn’t simply a revaluation issue it’s the combined impact of rising valuations, the loss of the 40% relief, and the fact that hospitality and leisure businesses are excluded from the new 35p retail multiplier.

Transitional Relief won’t shield them from these increases, and the forthcoming Regulations must address that. England protects businesses from RHL withdrawal through its scheme. Wales must do the same.”

Other elements of the wider hospitality and leisure sector will face similarly severe increases unless the Welsh Government changes track when it publishes its forthcoming regulations.

Brakspear Pubs Triumph In Cotswolds Awards

Two Brakspear pubs in the Cotswolds have triumphed in the Cotswolds Awards 2025. The Lamb Inn at Great Rissington won the Best Sunday Lunch award in the competition and The Five Alls in Filkins took home the Best Pub with Rooms title.

Both pubs are run by talented licensees: Elliot & Kath Cree at The Lamb Inn and Tom Downing at The Five Alls. Their hospitality skills, embracing food, drink and accommodation, ensure that guests enjoy a memorable experience on every visit.

Elliot & Kath are experienced chefs who have worked in Michelin Star restaurants around the world.

Since taking on The Lamb Inn in 2024, they have used their culinary skills to create dishes that blend international influences with locally sourced ingredients.

At The Five Alls, overnight guests stay in luxury in one of its nine bedrooms: four en-suite bedrooms above the bar and five cottagestyle rooms the pub garden, including a Family Suite. Tom took on the pub in 2024 and has grown the accommodation side of the business,

with a recent refurbishment of all rooms to give them a cottage feel. Brakspear chief executive Tom Davies said: “It is always wonderful when our licensees win accolades for their achievements, and we are delighted for Elliot & Kath and Tom.

We are lucky to work in partnership with these talented professionals who have turned our pubs into successful and sought-after destinations for delicious food, luxury bedrooms and warm, welcoming hospitality.

“Congratulations to the teams at both pubs on this well-deserved recognition. We’re confident more awards will follow!”

The Cotswolds Awards 2025 are a free, independent annual award scheme based on nominations and votes from people living in or visiting the Cotswolds. Tens of thousands of nominations were received between January and September, with voting taking place during October and November and the winners announced on 1st December.

The awards are organised by the Cotswolds Concierge.

Bold New Look, Bigger Bar Presence – Stowford Press Steps Up

Westons Cider – the UK’s leading authentic cidermaker – is unveiling a bold new identity for its iconic Stowford Press, setting the stage for fresh growth across the on-trade.

Rolling out nationwide from 20th October, the refresh strengthens Stowford Press’ premium positioning, to deliver instant stand-out at the bar, and unlock stronger pull from today’s cider drinkers.

With crafted, premium ciders continuing to attract younger audiences trading up, the new look gives operators a brand identity that is both contemporary and steeped in heritage.

More than 2,500 taps will be retrofitted in just six weeks, marking one of Westons’ biggest rebrands in recent years. Striking new tap handles and font lenses, distinctive POS, and contemporary glassware will ensure Stowford Press is instantly recognisable at every touchpoint.

Permanent installations are already live in flagship accounts including Butlins and Gloucester Rugby, with further trade and consumer investment planned to fuel momentum into 2026.

The new look combines modern cues with Stowford’s Herefordshire roots, proudly communicating that 100% of its apples are locally sourced while retaining the iconic press design that signals authenticity.

True to the brand’s Refreshingly Real ethos, the design balances heritage with a bold, modern edge – reassuring loyal fans while capturing the attention of a new generation of cider drinkers.

The refreshed identity ensures complete consistency across every touchpoint – from cans to pints, OOH to stadia – creating a unified, premium presence wherever drinkers encounter the brand.

With Stowford Press now pouring in over 6,500 outlets nationwide, operators can be confident they’re stocking a cider that delivers on taste, entices drinkers, and strengthens rate of sale.

“This refresh is a game-changer for Stowford Press in the on-trade,” says Martyn Jones, Sales Director at Westons Cider. “We’re putting a modern, premium identity front and centre, making the brand impossible to miss at the bar.

That visibility and confidence translates directly into stronger sales for our customers.”

Founded in 1880, Westons Cider has been crafting premium cider for four generations. Alongside Henry Westons – the UK’s number one cider SKU – Stowford Press sits at the heart of its portfolio, combining authenticity, craft, and modern appeal. The new-look Stowford Press will be pouring in pubs and bars nationwide from 20th October.

Elliot & Kath Cree, The Lamb Inn (left), Tom Downing, The FiveAlls (right)

One in Ten UK Adults Plan to Try Veganuary 2026

Veganuary – the global campaign to try vegan for January and beyond – is today launching its push for 2026 participation with its playful ‘New Year, Same You’ campaign. New YouGov research* commissioned by Veganuary shows that interest is already building, with more than one in ten UK adults (12%) saying they’re likely to participate in Veganuary this January.

The data also shows that plant-based eating is already part of everyday life for many people, regardless of whether they identify as vegan. Almost one-third (32%) of UK adults say they prefer whole-food options such as beans, lentils, tofu and tempeh, while nearly one-quarter (23%) enjoy both whole foods and plant-based meat alternatives equally. More than a third (37%) say they’re likely to buy plant-based products like dairy-free cheese or meat alternatives this January. These findings highlight that the appetite for plant-based choices remains strong.

More than 25 million people worldwide took part in 2025** and Veganuary’s international footprint continues to grow, with official campaigns launching in Iceland and Ireland for the first time. Supporting this wider global reach, the Veganuary pledge is now available in Hindi, making the 31-day challenge accessible to millions more people around the world. New Year, Same You – Veganuary launches its 2026 campaign

As the much-loved campaign enters its twelfth year, Veganuary is flipping the usual New Year’s narrative on its head. Instead of pushing people to become someone ‘better’, Veganuary reminds people that taking part doesn’t require changing who they are – just making a few simple swaps that naturally fit into their everyday

lives.

The ‘New Year, Same You’ campaign brings this message to life through upbeat, feel-good PSAs that spotlight the many different motivations for eating more plant-based food. Whether someone is a foodie, fitness enthusiast, animal advocate or nature lover, Veganuary welcomes everyone to take part in their own way.

The PSAs include:

Same kindness. Now to all kinds.

Same trail. Smaller footprint.

Same gains. Now plant-powered.

Veganuary’s CEO, Wendy Matthews, says:

“Veganuary has never been about being perfect and you don’t need to reinvent yourself to take part. Most people already love animals, care about their health and are thinking about how to live more lightly on the planet. This January, we’re here to help you make small shifts that reflect what you already care about most. It’s less about changing and more about returning to who you already are.”

We encourage all businesses to make the most of this exciting marketing opportunity by downloading the Veganuary Business Support Toolkit for inspiration, resources and advice. We also invite businesses to take part in the Veganuary Workplace Challenge and download our free Workplace Challenge Toolkit at https://veganuary.com/get-involved/workplace-challenge/

The Phipps Throws Open Its Doors After Packed VIP Opening Night

Northampton’s newest social hotspot, The Phipps, officially opened its doors on Thursday 4th December with a buzzing VIP launch night that saw hundreds of local guests, familiar faces, and Northampton businesses take their first look at the stunning £350,000 refurbishment.

The transformed venue, formerly The Sir Pickering Phipps, impressed from the moment doors opened, with guests exploring the striking new central bar, bold décor, and fresh layout built for big nights, shared moments, and modern socialising. The brand-new karaoke booth proved an instant hit, while shareable dishes, cocktails and celebratory atmosphere kept the energy high all evening.

DJ entertainment set the tone with feel-good hits and dancefloor energy, giving guests a taste of what’s to come over the opening weekend.

Gary McManus, Managing Director of McManus Pub Company, said, “Last night was everything we hoped it would be, lively, welcoming, and full of the Northampton spirit that makes this town special. Seeing so many guests enjoying the space for the first time was incredible. The Phipps has been designed for fun, connection, and unforgettable nights, and we can’t wait to welcome the whole community through the doors from this weekend and across the festive season.”

With incredible live music, top-tier sports chat, entertainment, cocktails, and a soundtrack built for singalongs and weekend energy, The Phipps is officially open and ready to become Northampton’s go-to spot for nights out, match days, big get-togethers and unforgettable weekends.

The transformation has already created 15 new local jobs, with a talented team ready to deliver friendly service, creative cocktails, and that signature McManus warmth.

Somerset Businesses: Two Major Events, One

Big Opportunity at Bath & West Showground

Wednesday 25th February 2026 is set to be a big day for Somerset’s business community, as two events take place alongside each other at the Bath & West Showground.

THE SOURCE ROADSHOW

– SOMERSET’S NEW FOOD & DRINK TRADE SHOW

The Source Roadshow brings together local, regional, and national food and drink producers and service providers, creating a unique opportunity for hospitality, retail, and tourism businesses to discover new products and partnerships.

This new trade show will host more than 100 exhibitors showcasing hundreds of brands. They will help visitors gain advantage for their hospitality or food retail business, by tapping into the latest and the best ideas!

Find out more and register for your free entry badge now at sourceroadshow.co.uk.

VISIT SOMERSET AGM & CONFERENCE – “BUILDING AND CONNECTING”

Taking place on the same day at the Bath & West Showground, the county’s leading Destination Management Organisation, Visit Somerset, will host its Annual General Meeting and Conference, sponsored by Lloyd & Whyte Community Broking and the Source Roadshow.

Highlights include speakers Terry Stevens – Radical times demand radical actions, George Combe – Mendip Adventure, Strode College, The Campaign for the Protection of Rural England and Zen Chartered Accountants, with more speakers to be announced soon.

Free for Visit Somerset members, funders & stakeholders (at their discretion). Non-members: £25 + VAT.

�� Book now: www.eventbrite.co.uk/e/visit-somersetagm-and-conference-tickets1974963264288.

WHY ATTEND BOTH?

This combined event offers great value: ✔ Tourism insights to help your business thrive.

✔ Food & drink connections to elevate your offering.

✔ Unrivalled networking across multiple sectors – all in one day.

WHAT THE ORGANISERS SAY

“The Source Roadshow is all about showcasing the best for food and drink businesses. By aligning with Visit Somerset’s event, we’re creating a day packed with opportunities for businesses to learn, network, and grow.”

– Mike Anderson, MD, Source Roadshow

“This is about building stronger connections and revenue across Somerset’s visitor economy by utilising our current innovations. Our AGM and conference will give businesses the tools and insights they need to succeed in challenging times.” – Giles Adams, Chair, Visit Somerset

�� 25th February 2026 | Bath &

St Austell Brewery CEO Warns of Budget Threat to Pub Industry

The head of a major regional brewery has raised serious concerns about government fiscal policy following last week’s Budget statement.

Kevin Georgel, who leads St Austell Brewery as chief executive, has published an open letter expressing alarm at measures announced by the Chancellor that he believes will significantly harm Britain’s pub trade.

The family-owned brewing company, now in its sixth generation of operation, runs a substantial estate of over 160 licensed premises alongside two brewing facilities across south west England.

In his statement, Georgel draws particular attention to changes in business rates policy, which he describes as placing severe additional strain on an already challenged sector. The CEO emphasises that licensed premises operators are facing unprecedented financial pressures that could prove unsustainable.

The intervention calls on Westminster to reassess the recent Budget measures, with Georgel arguing that current policies risk widespread consequences including potential job losses, damage to local community hubs, reduced capital investment in the sector, and an existential threat to traditional British pubs.

The concerns reflect growing unease within the hospitality industry about the cumulative burden of taxation and regulatory costs facing venue operators. Trade bodies have previously highlighted that pubs face disproportionately high business rates compared to other retail and leisure businesses.

THE LETTER READS:

“After most Budgets, there is a tendency for industry leaders to respond in the immediate aftermath. This time, I felt compelled to stand back, analyse the detail – particularly the long overdue changes announced to the business rates system – and respond today with a greater degree of reflection.

We had initially approached this Budget with a degree of optimism – hoping the Government would finally grasp the seriousness of the pressures facing Great British pubs and honour its own manifesto commitment to support our sector.

But weeks of damaging speculation drained that optimism, replacing it with fear about what the Chancellor would announce when she finally stood at the despatch box. And now, after taking time to absorb the detail, the conclusion is stark. This Budget heaps yet more cost and pain on a sector that simply cannot bear it.

For months, our industry bodies have been speaking with the Treasury and providing clear, factual evidence to reinforce the reality of our sector’s precarious state.

We have repeatedly asked for breathing space from what is already the most heavily taxed sector within our economy. Instead, the Government has chosen to impose even more punitive taxes on businesses that support jobs, communities and local economies across the UK.

Worse still, the Chancellor has tried to claim business rates are going down. This is misleading to people across the country who know the importance of local pubs to their communities and want to see these busi-

nesses being supported, not taxed out of existence.

Business rates are not going down. A small cut to the multiplier hides the truth – rateable values are rising sharply and justified reliefs are being scrapped. From April 2026, hardworking publicans will face average business-rate hikes of 76%, phased over three years.

This is equivalent to an extra £13k per annum in additional tax. And these increases have nothing to do with rising profits –pub profits are falling.

Revenues are only up because we’ve been forced to raise prices to try and keep pace with inflation, soaring utilities and steep rises in employment costs.

This includes above inflationary increases in the National Minimum Wage and the changes to National Insurance announced at last year’s Budget, which were extraordinarily damaging for the pub industry.

Yet ministers still appear to confuse revenue with profit. At a recent roundtable, held for tourism and hospitality businesses across Cornwall, one MP openly questioned why we needed Government intervention when “revenues were growing”. It fell to the rest of us to explain the basics – higher turnover does not mean higher profit.

Transitional relief will not soften the blow either, as the Government claim. This is misleading. It will merely delay it, draining any recovery in confidence as support tapers away and huge increases bite. Publicans, here in the south west and across the country, will therefore see any potential recovery in their profitability eaten up over the next three years.

The Government had promised to rebalance business rates by justifiably shifting more of the burden onto large online retailers, while providing some much-needed respite for pubs and the wider hospitality sector. This move would also have helped shape consumer understanding around business rates, and how they are structured – including our own loyal customers.

In reality, the Government has done the opposite. Pubs will face average increases of 76% over the next three years and giant warehouses, used by multinational online retailers, just 16%. How can that decision possibly be justified?

Before the Budget, a £5 pint already included £2.03 of tax. After all other costs, publicans were left with just 13p of profit per pint. After the increase in business rates, higher wage costs and beer duty, the tax take –already over 40% – is rising again. The result is inevitable – higher prices for customers, fewer jobs and less investment.

As a sixth-generation family business approaching its 175th year, we plan for the long term and are fortunate to have supportive shareholders, who back the investments we are making across our business. Investments to support sustainable growth for future generations.

Yet even a business like ours – with financial stability and supportive shareholders – will be forced to significantly scale back our investment plans, because of the choices made in this and last year’s Budgets.

Powering Hospitality’s Future with

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.

UK Hospitality Sector Faces Potential Loss of 100,000 Jobs Following Autumn Budget Measures

The UK hospitality sector could see up to 100,000 job losses in the coming months, according to warnings from UKHospitality’s chief executive Allen Simpson, who described the prospect as entirely plausible given the combined impact of recent fiscal measures.

The grim forecast follows significant changes announced in last month’s Autumn Budget, including increased minimum wage rates and business rates adjustments that industry leaders say will place additional strain on already struggling operators.

Simpson highlighted particular concerns for young workers entering the industry, noting that while those aged 16 to 24 represent just onetenth of the UK’s overall workforce, they comprise approximately half of employees in certain hospitality positions.

The sector has already experienced substantial workforce reductions, with approximately 100,000 positions eliminated since October’s previous Budget, which imposed higher National Insurance contributions on employers.

From April, minimum wage rates will increase across all age brackets. Workers over 21 will see their hourly rate climb by 50 pence to £12.71, whilst those aged 18 to 20 face an 85 pence increase to £10.85. Under-18s and apprentices will receive a 45 pence uplift, bringing their rate to £8 per hour.

Speaking to the BBC, Simpson emphasised the growing financial burden of recruiting early-career staff.

Recent Office for National Statistics data reveals 702,000 people aged 16 to 24 are currently unemployed, representing an increase of 60,000 compared with the previous year.

As the fallout from the chancellors budget continues Tim Rumney, CEO of BWH Hotels GB said: “The detail that followed the Chancellor’s Budget last week has exposed just how detached Government policy has become from the reality facing Britain’s independent hotels. What was presented as support for business is, in truth, a disproportionate tax raid on a sector already fighting for its life.

“The withdrawal of the 40% business rates relief for hospitality – combined with a token 5p reduction in the

multiplier – amounts to a direct and significant tax rise.

“For thousands of independent hoteliers across the country, this is nothing short of a stealth tax increase that will push many to breaking point.

“Independent hotels are the backbone of Britain’s regional tourism and local economies and they are being confronted with soaring operating costs, persistent staffing pressures and now punitive property revaluations that bear little resemblance to trading performance.

“OUR MEMBERS BEGAN CRUNCHING THE NUMBERS AND THE RESULTS ARE ALARMING:

• In the North West, one member faced a 17% rise, from £155,000 to £181,000.

• In the Midlands, another saw a 23% uplift, from £54,000 to £66,500.

• One Yorkshire hotel is facing a bill rise from £55,777 to £117,700, a 111% jump

• In the most shocking case, a hotelier in Wales reported an eye-watering 182% increase – from £63,500 to £179,000.

“The pressure is no less severe in Scotland. Although Scottish hoteliers did not benefit from the 40% relief, the new rateable values released on 1 December reveal similarly distressing increases.

“These figures are not just numbers on a spreadsheet. They are the difference between contributing to Britain’s visitor economy or becoming another boarded-up building in a declining town centre.

“The independent hotel sector cannot absorb increases of this scale without severe and lasting damage. The consequences will be felt not only by the businesses themselves, but across the communities, supply chains and regional economies that depend on them.

“We are calling on the Government to rethink its approach as a matter of urgency.”

Heineken UK Number One In Largest Survey Of UK Pubs And Bars

HEINEKEN UK has secured the number one spot among UK drinks suppliers to the UK On-Trade according to 2025’s Advantage Report Voice of the Customer.

The nation’s leading beer, cider and pub company achieved the number one slot across all metrics, significantly outperforming its competitors in this year’s report. According to its ratings, HEINEKEN UK's core drivers of engagement centred around the brewing company’s partnership, execution, reputation and vision.

Respondents in the 2025 Advantage Report Voice of the Customer program included leading national pub groups such as Greene King, Stonegate Group, Robinson’s and RedCat Hospitality – who provided feedback on leading brewers and drinks suppliers including Molson Coors Beverage Company, AB InBev, Asahi UK and Carlsberg Britvic.

Will Rice, On Trade Director at HEINEKEN UK, comments: “It is incredible to see us hitting the number one spot in the Advantage Report for the second year in a row – highlighting the hard work, time and energy we have invested in our customers over the past 12 months.

“This positive feedback is reflective of our efforts within the hospitality sector, really listening to our customers to understand what they need to succeed. We will endeavour to use this insight to continue to support publicans throughout the year to come, helping them to grow and face these testing times together.”

Andrew Johnston, Managing Director for Advantage Group UK & Ireland, said, ““Congratulations to Heineken UK for being scored as the Best-inClass supplier to the UK On-Trade. In Advantage Groups UK’s biggest ever On Trade program, incorporating the widest and deepest panel of respondents, Heineken’s continued success is testament to the depth of their connectivity and alignment across the full breadth of the UK On Trade.

With supplier standards rising in the eyes of their customers, the competitiveness of our 2025 benchmark has increased notably, with a number of suppliers across Drinks powering up their engagement.”

Advantage Report gives clients a benchmarked view of performance as rated by their business partners, providing them with valuable data regarding their business relationships’ strengths, weaknesses and opportunities.

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

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.