THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 298
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Government Set to U-Turn on Business Rates…
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Pressure from operators and sector organisations has been mounting on the government to re-examine the impending rise announced in the chancellor's November budget, with many saying their costs will rise by tens of thousands of
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The government is expected to announce a U-turn on increasing business rates for pubs with a package of support to be announced in the coming days, however pressure to extend support for the wider sector such as hotels, restaurants, cafes and coffee shops remains.
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pounds per year - forcing many to close. The pressure cumulating in many pubs outright banning MPs from their premises. According to reports, revisions to the business rate’s structure are expected to be unveiled shortly, aimed at addressing concerns about the methodology used in calculating these charges.
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CLH DIGITAL
Issue 298
Editor's Viewpoint
Welcome to the latest issue of CLH Digital A PYRRHIC VICTORY?
PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR
So, the government is set to U-turn on its catastrophic business rates policy for pubs. About time, some might say.
EDITOR
Peter Adams
But before we break out the bunting, let's take a moment to reflect on what this whole sorry saga tells us about those supposedly steering the ship.
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First, credit where it's due. The sector has done itself proud.
FAX: 01202 552666
Since that November budget bombshell, the hospitality and on-trade industry has marshalled itself with remarkable unity and determination.
The devil will be in the detail, but one should be thankful for small mercies, I suppose.
The campaign has been nothing short of exemplary, demonstrating what can be achieved when an industry speaks with one voice and refuses to be ignored.
Here's the thing, though. This government has inadvertently done something that we campaigners haven't managed in the past decade or more.
But let's not lose sight of the fundamental absurdity at the heart of this mess.
They've shone a bright light on the sector's plight.
CLHNews
As John Webber, Head of Business Rates at Colliers, notes in our lead article: "It beggars' belief that the government did not think about the consequences of its policies when it introduced them, when it set the multiplier levels and when it totally removed RHL from the sector. A proper impact study should have been carried out then."
The constant plundering by chancellor after chancellor is now plain for all to see.
CLHNews
A proper impact study? Can you believe it? A fundamental change in the way business rates are calculated, leading to increases of up to 100% in some cases, and no impact study was conducted. This isn't just poor governance; it's reckless incompetence dressed up as policy. And now we come to the relief itself. Pubs, yes. But what about the rest of the sector? Imagine running a restaurant next door to a pub that serves food. The pub gets relief— rightly so—but you, as a restaurateur, are left to pay the going rate. Where's the logic? Where's the fairness? I was heartened to see many high-profile pub operators and campaigners immediately highlight this inequity. It speaks volumes about the character of our industry that even those who stand to benefit are calling out the unfairness to their fellow operators. It's yet another example of how those in power simply do not know how to "read the room."
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The punitive levels of VAT we pay compared to our European counterparts are finally getting the attention they deserve.
EDITOR
This has been a longstanding issue, and as regular readers will know, we've campaigned tirelessly with sector organisations to have this tax on enjoyment and leisure reduced.
SALES EXECUTIVES
Peter Adams
I still have my letter of rejection from then-Conservative Chancellor Rishi Sunak when we suggested a two-year trial following his own "Eat Out to Help Out" initiative.
David Bartlett Guy Stephenson
A reduction in hospitality VAT would have a massive influence on the sector's viability.
PRODUCTION & DESIGN
More than that, as I set out in my letter, it would create a much-needed "feel-good factor" and is overwhelmingly backed by the public. They benefit as much as operators. It would put something back into the country which is sorely lacking at the moment.
Matthew Noades
Cheer? Perhaps we're not quite there yet. But the conversation has finally begun in earnest, and that, at least, is cause for cautious optimism.
Charlene Fox
I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter.
PRODUCTION & WEB ADMIN Published by Published by
I can always be contacted at edit@catererlicensee.com
The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.
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Issue 298
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Government Set to U-Turn on Business Rates
(CONTINUED FROM FRONT COVER)
Treasury Secretary Dan Tomlinson is understood to be working on the proposals and officials say there will be an announcement in the coming days that specifically targets pubs. The details are yet unknown, but the package will cover business rates, licensing and deregulation. The modifications will form part of a broader Treasury initiative that also incorporates support for licensed premises regarding regulatory matters, trading hours, and bureaucratic streamlining.
VOCAL CAMPAIGN The hospitality sector has been vocal in its campaign for government intervention, and MPs from various constituencies where licensed premises operate have also raised the issue with senior government figures. At Prime Minister’s Questions earlier this week, Rachael Maskell, the Labour MP for York Central, called on Sir Keir to urgently review the proposals to help “avert a crisis” on the High Street. The PM said the government was in talks with the industry to see what “what further support and action we can take”.
Industry stakeholders have emphasised that the combination of relief withdrawal and revaluation has created significant cost increases for operators already managing substantial overhead challenges.
pubs facing over 100% rises in their business rates bills over the next three years. This would do nothing to halt the rate of closure of pubs we are seeing across the country.
Analysis by UKHospitality revealed that the average pub faces a 15 per cent rise in business rates next year – an extra £1,400 – rising to £4,500 in 2027/28 and £7,000 in 2028/29, which represents an increase of £12,900 over the next three years.
“BEGGARS BELIEF”
Hotels are to be hit even harder, with bills rising on average by £28,900 next year, £65,000 in 2027/28, and £111,300 in 2028/29, totalling £205,200 extra over three years. Meanwhile, online giants, office blocks and out-of-town supermarkets will benefit from far smaller increases.
ENTIRE SECTOR AFFECTED Kate Nicholls, Chair of UKHospitality, said: “The entire hospitality sector is affected by these business rates hikes – from pubs and hotels to restaurants and cafes. “We need a hospitality-wide solution, which is why the Government should implement the maximum possible 20p discount to the multiplier for all hospitality properties.”
“HUGE WIN”
Ms Maskell said: “Having met with many independent business owners, they fear the cumulative impact of the rateable value revision and relief reductions. In York, hospitality sees an average business rate rise of 41%, a music venue 44.4% and many independent shops increase around 27%.
Emma McClarkin, CEO of the British Beer and Pub Association said: “News that the government is going to look again at business rates increases is potentially a huge win for pubs across the country and shows Government have not only listened to our concerns but acted.
“CLOSING DOORS”
“This could save locals, jobs, and means publicans can breathe a huge sigh of relief.
“It will mean doors closing and trade ceasing, they just can’t do it. “So could the prime minister urgently review the business rate proposals, and will he ensure a minister or official attends my business rate summit at the end of January, as I want to avert a crisis on York’s High Street.” In his reply the Prime Minister said talks were ongoing with the hospitality industry, without providing details about what measures were being discussed. Last November’s Budget outlined £4.3 billion in financial assistance for retail and hospitality businesses over a three-year period. However, the same fiscal announcement also confirmed the withdrawal of business rates relief measures that had been implemented during the pandemic period. The sector faces additional financial pressure from updated property valuations, which determine business rates liability.
MULTIPLIER DISCOUNT These revaluations have resulted in increased taxable values for many licensed premises and restaurants, reflecting a shift from the lower valuations recorded during the pandemic when trading conditions were severely restricted.
“The BBPA has worked closely with ministers on a pub specific solution that would ensure that bills are reduced in line with the government’s previous promises to pubs. “We now keenly await to see the detail of the upcoming announcement.
“However, it beggars’ belief that the government did not think about the consequences of its policies when it introduced them, when it set the multiplier levels and when it totally removed RHL (retail hospitality & leisure) from the sector. A proper impact study should have been carried out then. “And if the government acknowledges business rates are too high for the pub sector, what about all the other sectors seeing steep rises- such as independent retailers, restaurants, hoteliers, and offices and industrial occupiers too? “Rather than bringing in fundamental reform, the government used its Budget to inflict a 10.2% increase on business rates bills on UK plc next April, increasing the tax take from £33.6 billion to £37.1 billion. This is unsustainable given all the other costs UK businesses are facing.”
STILL REELING Steve Alton, BII CEO commented: “Even before the Chancellor’s budget in October 2025, our members are still reeling from the impact from the 2024 budget, with significantly increased employment costs in terms of NICs and National Minimum Wage, business rates bills more than doubled, and high energy and food and drink costs. “Despite the clear and consistent evidence that the BII and all other sector bodies presented to Government of this devastating impact from the first budget, with only 1-in-3 pubs being profitable before the 2025 budget announcements, and over 100,000 jobs lost in our sector, at her second budget, the Chancellor chose to increase Business Rates and remove the sector specific relief, as well as further increasing the cost of employment.
However, Ms Reeves is under pressure to widen the scope of the assistance to the hospitality and retail sector.
“The news that Government have decided to provide specific relief for pubs on business rates is welcome as a starting point, however we must have a reduction in the overall unfair tax burden our members have been facing, in order to safeguard the future of pubs, high streets and communities across the whole of the UK.
On social media Labour MP for Newcastle North Catherine McKinnell said:” Sounds like good news for pubs but I know other small businesses are struggling. I raised concerns about impacts on hospitality at the Budget - I’m pleased the Chancellor listened. I’ll keep an eye on the detail in the days ahead - do get in touch with views and experiences”
“When the business rates and Minimum Wage increases were announced in November, the impact meant that only 1-in-10 businesses would be profitable from April 2026 if they didn’t reduce their teams and services further, risking local employment and vital community spaces across the whole of the UK.
John Webber Head of Business Rates at Colliers said, “We are pleased to hear the Treasury is reported to be backtracking and is taking on board the cry from the pub sector about how punitive business rates rises are going to be when the new list comes into force next April.
“The lack of understanding from the Government, and specifically the Treasury, about the incredible pressure pubs have been under, with huge challenges they have faced since the pandemic, has caused incredible frustration, anger and worry for our members.
“Based on massive increases in rateable value and a smaller multiplierthat was just not small enough, the current policy would lead to some
“Without urgent action to reduce the unfair and unsustainable tax burden pubs are facing, we will see significant closures in every community.”
WIDER HOSPITALITY SECTOR
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Issue 298
Why Customer Experience and Loyalty Are Critical to Hospitality Success in 2026 By Naeem Arif, an entrepreneur, business coach and best-selling author, specialising in customer experience. (www.linkedin.com/in/naeemarif) rience and loyalty strategies, put systems and processes in place to ensure everyone gets the same high level of service throughout their customer journey, and elevate those personal touches which create ‘wow moments’ for guests.
REWARDING LOYALTY Not only does loyalty need to be earned by providing a superior experience, it’s also important to preserve it – and the most beneficial way to do this is by rolling out a loyalty or membership programme, with regular rewards (56% of guests prefer this rather than long waits, according to Access).
A wealth of factors influence the ongoing success of a hospitality business – and there have been many external challenges in recent years which companies have had to overcome. Yet disappointing Budgets, rising food prices and the cost-of-living crisis have only made one thing even clearer: that customer experience and loyalty are absolutely vital to ensure the ongoing prosperity of the sector. While there is little which can be done to change issues like the global economy, each business can take control of their own future by focusing inwards, enhancing their service level, and implementing strategies which see customers return time after time. All-too-often, companies go above and beyond to bring in custom with everything from first time booking deals, flashy promotions, and enhancing the touch points at the beginning of the sales journey. But if you let those customers go at the end of their stay with little or no effort to entice them to return in the future, then you have to go through the cycle again, and again – attracting new customers all the time, rather than being equally focused on retention. According to Harvard Business Review, the cost of acquiring a new customer is between five and 25 times higher than retaining an existing one, so that’s why 2026 is the time to really hone in on customer expe-
Members need to feel they’re not just another name on a list of bookings. This might see them able to access discounts for special occasions like anniversaries or birthdays, or even seasonal offers that aren’t available for non-members. Using the data already gathered from their initial booking can help inform their personalised offers: for example, a family might appreciate a ‘kids go free’ voucher for their next booking, while someone travelling for business might prefer a complimentary upgrade to a room with desk space and super fast wi-fi.
HIGH VALUE NOT HIGH COST High value doesn’t have to mean high cost: there are many ways lowcost (or even free) ways to enhance a customer’s experience. And with a survey of 45,000 people finding that adding emotional elements to an experience was worth 50% more in loyalty, revenue and market share than purely functional elements, it’s well worth doing so. A clean room, tasty food, and online booking are standard, every single hospitality business should be offering these to every customer. So, what is going to stand out in a crowded market? Staff greeting each customer by name (an Australian study saw a 20% boost in loyalty just from hotels equipping them staff with guest data already held in their CRM system), curating a small hamper of locally-sourced snacks based on what they’ve enjoyed eating when they’ve previously stayed, or providing a personalised dog toy in a pet-friendly room. These are all extremely affordable options, but the kind of thing customers will mention in a review or go home and tell their friends about.
OUT THE BOX THINKING In addition to a personalised service, customers also want to feel as if
they’ve had access to something a little bit unique – and it’s this which helps increase the perceived value of the experience. For example, most hotels offer a couples deal in February and a Mother’s Day deal in March; far fewer are advertising pet-friendly packages, digital detoxes or adventure bundles. Perhaps you’re looking to attract more families or an increased number of business travellers? In which case, you need to get into the mindset of your target demographic and understand what might entice them to choose you over all other options they have available. It might be that you want to stand out on your sustainability efforts – especially relevant right now with 80% of travellers across the globe saying environmental concerns are important to them – in which case, you’ll need to think bigger than asking customers to use their towels more than once. One example could be partnering with an independent local brand which makes plastic-free toiletries, these can be stocked in your bathrooms and you could also provide discount vouchers for them as part of your loyalty programme. Partnerships are a great way to stand out: giving customers the opportunity to combine their stay with samples of local eateries or visits to nearby attractions, and enabling them to plan their time much more effectively if they can book everything through your website.
CUSTOMER FIRST, ALWAYS Becoming a customer-first business doesn’t have to be inordinately expensive: it means focusing in on the factors you can control and reviewing every step of your customer journey to ensure it sparks enjoyment, enthusiasm, and loyalty. It means empowering and training staff to make going ‘above and beyond’ the norm for every interaction. It means thinking differently, and offering something which makes you stand out for the right reasons. Greeting a customer by name, handing them a free drink when they visit for their birthday, and ensuring your membership programme really does reward them for their loyalty – they aren’t magic solutions, but they do help to add a little spark of joy which you can harness and transform into a customer/business partnership which stands the test of time.
Stonegate Pub Partners Invests A Record £12m In Its Pubs In The First Quarter Of The Year Stonegate Group’s leased and tenanted division, Pub Partners, has delivered a record-breaking £12 million investment in the first quarter of its financial year, supporting its mission to help publicans thrive and keep pubs at the heart of communities across the UK. Looking ahead, Pub Partners has confirmed a development pipeline of over £30 million for the remainder of the year, underlining Stonegate’s long-term commitment to supporting entrepreneurial publicans and investing in sustainable growth. This includes the launch of a new co-investment programme in early 2026, designed to unlock opportunities through targeted improvements to interiors, better use of outdoor spaces, and preparation for major trading events such as the FIFA World Cup 2026 – all aimed at delivering outstanding guest experiences. The record Q1 investment forms part of a wider programme to enhance the service and support provided to its Publicans. Alongside property investment, Pub Partners continues to invest in new and enhanced tools designed to assist publicans run successful businesses, with the flexibility to access support and services at a time that works for them.
This includes its Trade on Tap online ordering platform, strengthening its central operations and communications capability and ongoing enhancements to Pub Hub and My Pub, which give publicans real-time visibility of performance insight, business data and practical tools to support decision-making and growth. Dan Castle, Managing Director of Stonegate Pub Partners, said: “Our record Q1 spend and £40m pipeline reflects our ongoing commitment to being a supportive, long-term partner to our publicans. We have a brilliantly diverse estate of businesses, each at the heart of their communities and run by some exceptional entrepreneurial partners. “Alongside property investment, we’re continuing to innovate and improve the systems and support our publicans need to succeed. I’m proud of the progress we’ve made and excited about what’s to come as we continue to invest, improve and innovate.” This latest investment programme reinforces Stonegate Pub Partners’ ongoing focus on collaboration, innovation and partnership, ensuring publicans have the resources and support to build sustainable, successful businesses.
Keep Your Beer Pouring Perfectly and Your Profits Up When your beer tastes good, your customers are more likely to stay longer, and/or return another time. If your beer starts to misbehave, you put that revenue at risk. Whether you are looking for beer dispense emergency services or need regular maintenance for ensuring excellent beer, Avani Solutions are the partner you need. Whether you're running a hotel, a restaurant or a pub, you'll be trying your best to serve great beer as you juggle all the other elements of providing top notch hospitality. The last thing you want is to be fighting a frothing beer tap, tipping a tainted pint down the drain or dealing with a disappointed guest who's returned to the bar complaining of a 'dodgy pint' (or half!). Some good news, we are determined that one day every pint served will be perfect - and we're dedicated to helping you be part of that mission. We're sometimes referred to as a 'line cleaning company' – but line cleaning is only one part of what we do, we do so much more than that! Avani Solutions are trusted to -: • Troubleshoot issues with dispense.
• Re-set and re-calibrate your system with our ProSpec service. • Provide SOS rescue cleans. • Maintain your dispense system for you, including on behalf of a brewer. • Give peace of mind with ProClean - our 28-day extended line clean. • Deliver data-driven insight, to inform you of any faults, as well as highlighting trends and beer quality results. • Training and consultancy. Our services can help you to lower costs, increase efficiency and also improve sustainability. We empower you to keep the beer (and cider) pouring to the highest standards and protect your profits by doing so. We walk alongside venues and are always there when you need us, like a supporting handrail, so you don't have to worry about your beer and can focus on delivering the best customer experience. Contact Avani Solutions today to find out how we can become your best partner when it comes to bar and cellar services. Call us on 01638 563237. See the advert on the facing page.
Issue 298
CLH DIGITAL
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Festive Flurry Brings Happy Christmas For Pubs But Restaurants And Bars Slip Festive celebrations helped Britain’s top managed pub operators to welcomed growth in the week of Christmas, the NIQ RSM Hospitality Business Tracker reveals.
ten of the first 11 months. Bar groups were hit even harder, with a 15.5% fall in like-for-like sales. Karl Chessell, director – hospitality operators and food, EMEA at NIQ, said: “Pubs’ real-terms growth in the week of Christmas shows how they remain a much-loved place for people to celebrate the festive season with families and friends. However, negative figures at restaurants and bars round out a very difficult year for many operators, and confidence is running low among consumers and business leaders alike. With cash reserves depleted and rates rises in the pipeline to add to a relentless burden of costs, the sector faces a challenging start to 2026.”
Across all hospitality channels, managed operators achieved modest like-for-like growth of 1.2% in the seven days from 22 December. Pubs’ like-for-like sales were up by 4.8% from the same week in 2024. The figure is well ahead of both Britain’s rate of inflation and the Tracker’s figures for most weeks of 2025. The uplift was driven by a surge in guests heading out in the final days before Christmas and an uninterrupted run of bank holidays that gave people extended time off from midweek through to the weekend. This more favourable holiday pattern likely provided a stronger boost than Christmas Day openings. However, the Hospitality Business Tracker—produced by NIQ, powered by CGA intelligence, in association with RSM—shows it was a much more challenging festive season in other areas of hospitality. Like-for-like sales at managed restaurants in Christmas week were 1.1% down on the corresponding period in 2024, as many consumers tightened their spending on eating out. It ends a tough year for the restaurant sector, after negative year-on-year growth in
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Festive trading mirrored the broader trends seen across 2025, with pubs reporting solid sales growth while restaurants and bars saw revenue contract year-on-year, leaving little to celebrate for these beleaguered segments of the market. With results failing to live up to expectations for many operators and a raft of cost increases scheduled for 2026, there will be real concern of further casualties on the high street in the coming months.”
RBH Hospitality Strengthens Relationship with Accor Through New Ibis Signing Management company, RBH Hospitality Management has been appointed to operate Ibis Edinburgh Centre Royal Mile, further expanding its long-term relationship with Accor and strengthening its presence in the Scottish capital. The hotel also marks the start of a new partnership with hotel investor Legal & General.
The hotel marks RBH’s sixth property in the Ibis brand family, with three Ibis and three Ibis Styles properties now in the RBH portfolio. It also builds on RBH’s footprint in Edinburgh following The Edinburgh Grand, a Luxury Collection, Edinburgh; Old Town Chambers Autograph Collection and Abbey Strand Apartments joining RBH’s Edinburgh portfolio in July 2025.
The new signing signals a strong start to 2026 for RBH, as the company continues to grow its portfolio and make progress against its vision of being the partner of choice for hospitality investors.
David Hart, CEO of RBH said: “This signing underscores the strong momentum in our business as we enter 2026. Adding this property to our portfolio not only reinforces our strategic expansion in key UK locations but also deepens our long-term and successful partnership with Accor.”
Ibis Edinburgh Centre Royal Mile is located in the heart of the city, on the Royal Mile and offers 99 hotel rooms across a variety of accommodation types, as well as an on-site bar & restaurant.
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Issue 298
2026 Trends To Watch For: What's New In Sustainable Hospitality? By Jocelyn Doyle, Head of Marketing & Communications, The Sustainable Restaurant Association (https://thesra.org) about food at unprecedented rates, building demand for smaller, nutrient-packed portions that can still offer creativity, excitement and flavour. Offering the same menu items in varying portion sizes – for example, small plate, main course and sharing – is a smart way to cater for a variety of appetites while maintaining profit margins and avoiding plate waste. 2026 may also see some children’s menus evolve into selections that are simply designed for smaller appetites, regardless of age.
1. WHAT DOES WELLNESS LOOK LIKE IN 2026? Health and wellness will remain key considerations for many people, but how people define and shape their pursuit of that wellness is shifting. For 2026, fibre is emerging as the new protein, and UPFs are increasingly undesirable. Higher awareness around digestive health is bringing fibre to front of mind for many diners. With new TikTok phrases like ‘fibremaxxing’ increasing visibility, we’ll see fibre following in protein’s footsteps as a core consideration in making health-conscious food choices. Meanwhile, as more studies reveal the negative health impacts of ultra-processed foods, customers will look for dishes made with ‘real’ natural ingredients; gut-friendly whole foods will be increasingly in demand in casual everyday options, bringing wellness together with convenience and flavour. Protein options that also provide fibre — such as pulses, legumes and nuts — will be in higher demand. The winning formula will be presenting these in clever, innovative and drop-dead-delicious ways: at Apricity in London, UK, each guest is greeted with a doughnut made from chickpeas and stuffed with fermented fava beans, while at Lamdre in Beijing, China, their signature dish is ‘Sea-Flavoured Tofu’, made fresh daily with organic soybeans from Northeast China, wrapped in tender seaweed sprouts and gently steamed in an umami-rich broth of matsutake, shiitake and kombu. With customers hungry for healthier, fibre-rich options and restaurants eager to build stronger profit margins into menus, we’ll also see more dishes that combine smaller amounts of meat with alternative plant-based proteins like beans, peas and lentils, blurring the lines between dedicated carnivore and vegetarian/vegan mindsets.
2. ON THE DOWN-LOW A similar middle ground is being established with the rise of low-ABV (rather than simply no-ABV) drink options, reflecting shifting habits as more people look for drinks that balance flavour and fun with moderation. Some customers are even alternating alcoholic and non-alcoholic orders as the evening progresses, a trend known as zebra-striping. In 2026, drinks lists will feature more ‘sessionable’ cocktails, wines and beers, sitting comfortably between traditional alcoholic beverages and teetotal options. Keep things interesting by including unique local flavours, zero waste garnishes repurposed from kitchen by-products, or fermented ingredients like kombucha or water kefir. At FURA bar in Singapore, some of their best-selling cocktails are on the lower end of the ABV spectrum. The Caviar Papi pairs Grey Goose vodka with lemon balm and green apple, while Make Local Tomatoes Great Again is a unique twist on a clarified Bloody Mary, with lacto-MSG fermented tomatoes, strawberry and basil parsley infusion.
3. SMALL, BUT PERFECTLY FORMED Increasing uptake of GLP-1 drugs is changing the way people think
Mix and match snack-sized selections will take inspiration from Spanish tapas, Japanese izakaya, Mexican botanas, Turkish mezze and Italian cicchetti, reinterpreting these with local ingredients to offer big flavours in small packages. Particularly for high-end establishments, elegant, beautifully crafted small bite options (perhaps served with minipour wine or cocktail pairings) can allow diners to enjoy an indulgent, ‘treat yourself’ mentality while still adhering to their personal dietary goals.
4. HIGHWAY TO THE COMFORT ZONE Even in high-end establishments, customers are increasingly on the hunt for meal experiences that offer creative takes on classic comfort food, made with care, using quality ingredients. As explained in Marriott’s ‘Future of Food 2026: Asia Pacific’ report, “A new culinary language is emerging, one where luxury is no longer defined by white tablecloths, but by daring ideas and flavour-forward concepts.” In APAC, for example, this report shows that a considerable 59% of guests are now opting for casual dining experiences over formal ones, turning away from lengthy tasting menus in favour of more playful selections that evoke a sense of nostalgia or fun.
5. SO LONG, SINGLE USE Driven by both tightening legislation and consumer demand, single use plastics are rapidly becoming unacceptable in hospitality settings, increasingly replaced with biodegradable or reusable alternatives. Where working to reduce environmental impact was once a unique selling point, it’s now becoming a legal requirement in many parts of the world. Businesses who adopt smart, circular reuse models — from packaging used in back-of-house deliveries to customer facing products — will stay ahead of the regulatory curve while also saving money, reducing carbon footprints and meeting guest preferences. Desa Potato Head in Bali, Indonesia, has even gone so far as to ban single-use items from the property, gifting every guest with a Zero Waste Kit that includes a refillable water bottle.
6. DOING A DEEPER DIVE Seafood supply chains have long been notoriously murky, but awareness around the needs for transparent sourcing is rising among customers and chefs alike, led by campaigns like Off The Table in the UK and Pesca Con Futuro in Mexico, regional organisations like Seafood Souq in the UAE and Seafood Watch in the USA, and global efforts from the WWF. In 2026, successful menus will offer greater diversity in the types of seafood on offer, getting creative with less common (and hence less overfished) species. A good example is SEM in Portugal, which does not serve fish from the sea as a matter of policy. Instead, they serve the freshwater fish zander, an invasive species that wreaks havoc on regional ecosystems. With more customers looking for traceability and responsible sourcing in the seafood dishes they order, restaurants who openly share the provenance of their marine ingredients — including where, how and by whom they were caught — will be ahead of the curve. At FYN in South Africa, they source from small-scale fishers who use low-impact methods, protecting biodiversity and supporting local communities. “We don’t dictate what fish should appear on the menu: nature and our fishers do,” said Group CEO Paul Bruce-Brand in a recent conversation with us. “What is caught guides our creativity and inspires dishes that highlight local, responsibly caught fish instead of overfished or imported
varieties.”
7. A TRUE TASTE OF PLACE Speaking of provenance, this is no longer merely a nice-to-have, but an essential part of what makes a unique dining experience. Customers are hungry for authenticity and storytelling, and we’ll see more restaurants build a sense of place into everything from their décor to the dishes they serve. Over the past two decades, the influence of social media has led to a gradual homogenisation of global menus, but more chefs are deliberately stepping away from this to provide unique, terroir-driven offerings that highlight native and indigenous ingredients, traditional regional agricultural methods and heritage recipes. The cuisine at Rosetta, for example, is inspired by Mexico’s natural biodiversity and culinary history. “Celebrating provenance allows us to tell stories that connect farmers, techniques and flavours across time and geography,” Elena Reygadas shared in an interview with us earlier in 2025. “Provenance is our compass. Sourcing becomes a form of listening, and cooking becomes a way of translating what we’ve heard into something meaningful.” In practice, this means the menu is constantly evolving, highlighting both seasonality and ingredients with cultural and ecological importance, like corn, quelites and wild mushrooms. Showcasing provenance is particularly important for hotels, where travellers are increasingly interested in experiencing local culture — often best expressed and understood through cuisine, but also something that can be explored through physical design. From the artwork on the walls and the toiletries in guest bathrooms right through to the ingredients that appear on their plates, choosing to source from local farmers, fishers, producers and craftspeople helps your guests to connect more deeply with their destination, ultimately giving them a more memorable experience. At Rosewood Phuket, the architecture makes deliberate use of environmentally friendly native materials, like stone and timber, while floorto-ceiling windows immerse guests in the lush forest surroundings. On-site restaurant Ta Khai showcases authentic Southern Thai cuisine, crafted by local chef couple Khun Nun and Khun Yai. Menus are inspired by what’s in season and available, like daily catch from local fishermen and sustainably sourced ingredients harvested at their prime. Producers are proudly listed on the menu, with an illustrated map showing where their farms and operations are located.
8. COLLABORATION IS THE NEW COMPETITION The global hospitality community is more connected than ever. Throughout 2025, we’ve seen more businesses than ever willing to work together, share knowledge and support one another. When businesses talk to each other, good practices spread faster, and the whole sector benefits. More and more, we’re seeing radical collaboration across our global network — something we find incredibly exciting. Groups of restaurants are joining forces to support shared suppliers and create joint supplier routes; in localised industry WhatsApp groups, businesses are pooling ideas for solutions to common challenges, sharing what’s working and what others can adapt in their own context. Regional commitments and collective advocacy are strengthening supply chains and building resilience into both individual businesses and local networks. As the hospitality sector continues to face new and evolving challenges, we believe this will continue into 2026 and beyond. An important part of our work at The SRA is facilitating this knowledge-sharing. We share stories from businesses around the world so you can see what others are trying; if you ever want to connect with another business doing something you admire, just reach out — we’re here to help. Are you interested in bringing sustainability to your table in 2026? Drop us a line at hello@thesra.org and ask how we can help!
Shaping the Future of Retail and Hospitality, The UK Food & Drink Shows Return in April Shaping the future of retail and hospitality, The UK Food & Drink Shows return in April packed with innovation, inspiration, and fresh ideas.
Visitors can explore and discover aisles packed with the latest product and services across hospitality, foodservice and retail. New for 2026, are the dedicated Coffee Shop & Café and Future Foods spotlight areas.
• Food & Drink Expo inspires the future of retail and hospitality and is where the UK’s vibrant food and drink community come together - the ultimate destination for discovering fresh ideas, forging powerful connections and gaining insights that shape the future of food. • Farm Shop & Deli Show drives growth in speciality retail and brings together the best quality local and regional produce, alongside the latest in equipment, labelling and packaging solutions. • National Convenience Show is the biggest event for the convenience retailing sector and where visitors can discover what’s next in convenience retailing. • Forecourt Show powers the future of forecourts and is where visitors can discover the latest in forecourt innovation. The UK Food & Drink Shows is organised by business information provider William Reed, publisher of digital and print media including The Grocer, Restaurant and The Morning Advertiser.
Taking place at the NEC Birmingham from Monday 13 to Wednesday 15 April, The UK Food & Drink Shows is an umbrella event that comprises four shows, each targeting a sector of the industry:
Free to attend, one ticket will provide access to all four shows. Find out more at www.ukfoodanddrinkshows.co.uk
25,000 visitors and 1,200 exhibitors are expected to come together for the event, which enables businesses from across the food and beverages industry to network, see the latest innovations and gain invaluable insights. Brands exhibiting at the show include Booker, Coca-Cola, Franklin & Sons, LavAzza, itsu, My Coffee Station, Radnor, Samworth Brothers, Tenuta Marmorelle and Tudor Tea and Coffee – to name just a few.
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Nightlife Bosses Push Back: ‘It’s Not Just Pubs Under Threat’ Says NTIA Sector anger grows as government rhetoric suggests only pubs may receive business rates relief inyesterday’s (January 8) media leak. Nightlife operators and cultural venue owners have pushed back against government and media suggestions that only pubs will benefit from upcoming business rates reductions. Industry leaders warn that this dangerously narrow narrative ignores the wider nightlife ecosystem – including nightclubs, bars, casinos, theatres, live music venues, and latenight cultural spaces – all of which are under severe threat. Business rates across the night-time economy are set to rise by an average of 76%, with 50% of nightclubs and venues facing increases of 50% or more, and some operators bracing for 100-200% rises from April 2026. Independent venues are particularly at risk, with little financial headroom to absorb these unprecedented costs. Michael Kill, CEO of the Night Time Industries Association, said: “The
suggestion that this is ‘just pubs’ is misleading and frustrating. Pubs are important, but they are only one part of the nightlife ecosystem. Casinos, nightclubs, theatres, bars, and live music venues all rely on each other to thrive. These business rates increases – averaging 76%, with some doubling or more – put the entire sector at risk. If these venues fail, we lose jobs, culture, and vital infrastructure that makes the UK a world-leading destination for nightlife.” Sacha Lord, Chair of the Night Time Industries Association, said: “This is absolutely a step in the right direction, however it doesn’t go far enough. The Chancellor urgently needs to apply this to the whole sector, not just pubs. Small independent restaurants are closing in droves. It would be totally unfair to help one part of the sector, whilst leaving another part high and dry.”
evening economy revenues at risk. • Independent bars, restaurants, and music venues report increases up to 200%, making survival nearly impossible without urgent intervention. “These are not just numbers, they represent livelihoods, culture, and community,” Kill added.
CALLS FOR URGENT GOVERNMENT ACTION Nightlife bosses are demanding direct, immediate intervention on business rates for the entire sector, not just pubs. Without urgent action, the UK risks: • Thousands of youth and creative jobs lost • Collapse of independent nightclubs, theatres, casinos, and music venues • Permanent damage to the UK’s cultural and creative infrastructure • Erosion of the UK’s global reputation for nightlife and culture
CASE STUDIES HIGHLIGHT THE CRISIS
THE MESSAGE IS CLEAR
• A city nightclub faces a rates increase of 120%, threatening not only the venue but also surrounding bars, restaurants, and suppliers that rely on its footfall. • An independent theatre sees its rates bill more than double, jeopardising performances, staff jobs, and local creative work. • A regional casino anticipates a 100% rise, putting long-term employment and
Kill added “ The narrative that “t’s just pubs is dangerously misleading. Independent venues are most at risk, and the crisis affects the entire nightlife ecosystem. Nightlife bosses are angry – and rightfully so. April 2026 is a tipping point. Without urgent, direct government intervention across the whole sector, the UK’s social, cultural, and economic heartbeat is at risk.”
TGI Fridays UK Faces Administration as Rescue Talks Continue The operator of TGI Fridays restaurants in the United Kingdom has submitted its third consecutive notice of intent to appoint administrators, extending the deadline for finalising a potential rescue arrangement for the struggling casual dining brand.
One scenario under consideration involves a pre-pack administration arrangement, whereby a purchaser would be identified before formal insolvency proceedings commence. Under such a framework, the new owner would acquire the business or selected assets immediately upon administrator appointment
Liberty Bar and Restaurant Group, which manages the chain’s British operations, lodged the latest filing on Wednesday, providing the business with an additional ten-day window to conclude negotiations with prospective investors or buyers. The legal mechanism prevents creditors from pursuing debt collection during this period.
According to market reports, any restructuring could result in the closure of up to twenty outlets from the current estate, though final decisions on site numbers remain under discussion. The chain presently operates 49 locations throughout Britain, employing approximately 2,000 hospitality workers.
Industry sources suggest the hospitality group may unveil insolvency proposals within days, potentially as early as next week. The repeated filings indicate ongoing efforts to structure a viable solution for the restaurant operator’s future.
Industry First As Food-Tech Firm Leafe Unveils Unlimited Food Hygiene Training Offer ation.
Hospitality operations app Leafe has launched an industry-first deal giving customers unlimited food hygiene training and certifications, designed to be affordable for both small businesses and multi-site groups.
Sam Chapman, Brighton-born Co-Founder and CEO, says: “We’re incredibly excited to open this offer to the public alongside our new LMS. It’s another way for Leafe to bring enterprise-grade benefits to hospitality businesses of any size, without the colossal price-tag.”
Founded by chefs in 2021, Leafe is an all-in-one hospitality app that streamlines kitchen management by gamifying record-taking.
Serving more than 18,000 users across 800 sites worldwide, from food-trucks and cafés to stadiums and fine-dining hotels, Leafe is already a trusted tool. Marco, Owner of Brorritos, adds: “Leafe Pro lets us prioritise growth, safe in the knowledge that our food safety is being looked after.”
To celebrate the launch of the company’s new Learning Management System (LMS), Leafe is introducing a special offer for the first 100 customers who subscribe to Leafe Pro. Subscribers will gain unlimited access to Level 2 and 3 Food Hygiene Courses for a full year - providing thousands of pounds’ worth of training at no additional cost.
Leafe’s new LMS, Workforce, brings gamification and team engagement to career development using the app’s already acclaimed UI/UX design. Workforce delivers high-quality, CPD-accredited courses and exams, and as part of the launch, the first 100 new Leafe Pro subscribers will receive unlimited courses for an entire year.
Leafe Pro represents a major step forward for food technology. Until now, restaurants have relied on low-tech tools or expensive consultants. Leafe delivers these capabilities in one accessible platform, integrating smoothly into any oper-
Leafe Pro is available now worldwide. Existing customers can upgrade in-app, new users can start a 7-day free trial at www.leafeapp.com/pro. For more information, contact hello@leafeapp.com.
The American-themed restaurant brand experienced significant upheaval previously when its former British operator entered administration. That collapse led to Breal Capital and Calveton UK acquiring the remaining sites in 2024, though 35 restaurants were shuttered in the process, resulting in roughly 1,000 redundancies across the workforce.
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Putting the Gen Z in Veganuary healthy plant-based fats are also particularly appealing. Additional elements such as nuts and seeds for texture or a creamy lemon tahini dressing can elevate a plant-based dish while keeping the ingredients functional and healthful. Fermented ingredients such as tempeh, kimchi and sauerkraut offer digestive health benefits, while non-alcoholic drink options such as kombucha can add value through considered suggested pairings. Sales data suggests that plant-based proteins such as tofu and tempeh are enjoying a period of strong growth, so early adopters should consider keeping them on the menu beyond January to capitalise on the trend.
2. AVOID TOKENISTIC VEGAN OPTIONS One of the most common criticisms from vegan consumers is plant-based dishes that feel like afterthoughts – for example, meat-based meals with the animal ingredients simply removed (but with the price tag unchanged) or uninspired salads and pasta dishes that most could whip up at home. Veganuary remains a valuable commercial opportunity for foodservice operators, offering a defined annual moment to trial new dishes, attract younger, more diverse consumer demographics and demonstrate leadership in the plant-based space. However, poorly executed vegan offerings risk alienating customers and undermining brand credibility – particularly among Gen Z, a demographic that increasingly influences food trends and purchasing decisions. Drawing on insights from Vegan Recipe Club (VRC), the dedicated food and cookery arm of the UK’s largest vegan campaigning charity, Viva!, here are five key considerations for operators looking to capitalise on Veganuary in 2026 and beyond.
1. BALANCE FLAVOUR WITH FUNCTIONALITY Gen Z (born 1995–2009) is playing a significant role in shaping demand within the vegan and plantbased category. Alongside Millennials, this cohort shows strong interest in foods that deliver functional health benefits without compromising on taste. With around 30 per cent of Gen Z reporting regular engagement in fitness activities, protein content and nutritional balance are key considerations. Veganuary menus should therefore highlight plantbased protein powerhouses such as tofu, seitan and tempeh, which support muscle growth and maintenance as well as satiety, while balanced dishes incorporating moderate amounts of carbohydrates and
Even a limited number of vegan menu items should be developed with the same care as core dishes. Experimentation with bold flavours, textures and plant-based ingredients can help you create distinctive options that appeal to all diners. Resources such as VRC’s Easy Vegan Catering Guide can support chefs in creating delicious, innovative dishes without compromising on quality. While Gen Z is an important demographic to target, so-called Baby Boomers tend to have more disposable income for eating out, and flexitarians – people reducing their meat consumption – are growing in numbers. While functional wholefoods such as tempeh and tofu might be a little too unfamiliar for their tastes, popular traditional dishes can be veganised very easily. When it comes to Baby Boomers and flexitarians, don’t be afraid to use vegan meat and dairy alternatives, which are available from most good wholesalers, including Brakes. A vegan burger topped with plant-based cheese, bacon and mayonnaise, inside a vegan brioche bun, will be practically indistinguishable from a meat-based version and tempting to even the most ardent omnivore. And if a meat-based version of a dish would ordinarily come topped with cheese or with a dipping sauce on the side, you need to make sure your Veganuary customers are given those same extras – or you risk them feeling neglected.
creams, ice creams and custards are also widely available from wholesalers.
3. COMMUNICATE SUSTAINABILITY CREDENTIALS Sustainability remains a priority for both Millennials and Gen Z, with plant-based diets widely recognised as having a lower environmental impact than meatand dairy-heavy foods. This should be a major talking point when it comes to your business’ participation in Veganuary; increasingly, consumers expect companies to demonstrate transparency around their environmental footprint and will look favourably on those that lead from the front on mitigation strategies. Carbon calculators can help operators quantify and communicate the environmental benefits of vegan dishes, positioning plant-based options as part of a broader sustainability plan. Tools such as Cool Food Pro, supported by the Soil Association, enable caterers to benchmark emissions reductions; notably, 77 per cent of carbon savings achieved through the platform are linked to reduced meat usage and consumption.
4. PRICE FOR ACCESSIBILITY Economic pressures continue to influence consumer behaviour, making value for money a critical factor in dining decisions. If operators want to drive footfall during the traditionally quieter postChristmas period, Veganuary menus must be competitively priced.
dishes throughout January can encourage non-vegan customers to make a booking. Longer term, plantbased dishes should be some of the most affordable items on the menu, reflecting lower ingredient costs and aligning with Gen Z’s value-driven purchasing habits.
Promotions such as percentage discounts on vegan
5. LEVERAGE VISUAL AND SOCIAL APPEAL
Finally, don’t forget to offer dessert options, such as VRC’s no-bake Biscoff vegan cheesecake. Plant-based
Gen Z’s relationship with food is closely tied to social media, where visually striking dishes and compelling stories drive engagement. For operators, this presents an opportunity to generate organic exposure through thoughtful presentation and provenance-led storytelling. Whether it’s locally sourced produce, house-made plant-based cheeses or highprotein vegan dishes that rival meat equivalents, clear talking points can encourage user-generated content and influencer coverage. Don’t neglect the names of your Veganuary options either. Dull, uninspired dish descriptions won’t sway customers and will give the impression of bland fare. Give each dish a name that reflects the care and consideration that have gone into them. In an increasingly competitive market, making vegan dishes both visually and conceptually distinctive can significantly extend their reach beyond the plate – and have diners reaching for their gimbals.
Grant Funding Available To Help Pubs Add New Services And Activities Pub is The Hub may be able to offer grants of up to £6,000 to publicans in rural, remote, or deprived areas, who want to offer additional services and/or activities in their pubs to help local communities.
own, coming in to use the pub, either using the village store or joining for classes.” As well as helping the publicans to engage further with their local community, projects can also add social value to an area. For every £1 spent on a new project through the Pub is The Hub, £8.28 of social value is created.
These can include a range of services from community cafes, village stores, and allotments, to activities such as theatre and craft workshops, to help bring people together to combat social isolation and loneliness.
Social value measures the added value an initiative brings to society and takes into account the wider social, economic and environmental wellbeing benefits that a service or project can bring to an area.
The not-for-profit organisation, founded by HM King Charles III when he was Prince of Wales, offers independent specialist advice to publicans and their communities on service diversification and activities, so they can provide viable local services at the heart of their communities. Pub is The Hub chief executive John Longden OBE said: “In isolated rural and deprived areas, adding a service such as a village store, community café or running activities such as craft workshops or theatre at the local pub can be a great way to support people living locally.” Publican Rhiannon Metters of The Halfway, Tal-Y-Coed, Wales has opened a village store and a marquee events space with help from Pub is The Hub. “We are situated in an isolated rural community with the pub being
Pub is The Hub recently revealed it will be helping and advising more pubs to diversify their local services and activities after receiving access to Government funding. the hub of the area. It is so important that we support local people ensuring they do not feel isolated and alone. With the nearest supermarket being 20 mins away the village store here in this isolated rural area is such a support to people in the local community,” she said. “The marquee has become a space where we run local courses such as CPR and craft workshops to help bring people together. We have noticed that there are a lot of new people, including women on their
• Pubs will need to meet the eligibility criteria but if you would like further information, then please go to pubisthehub.org.uk • Are you a pub that wants to diversify your services or activities? Read more: www.pubisthehub.org.uk/news/are-you-a-pub-businessthat-wants-to-diversify/ • Then please contact enquiries@pubisthehub.org.uk
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UK Festive Trading Concentrated Into Fewer, Bigger Moments UK hospitality’s Christmas trading period was increasingly shaped by fewer but higher-value occasions, with performance concentrated into a small number of peak days rather than spread evenly across December, according to new data from The Oxford Partnership, using insights from Vianet’s Beverage Metrics.
Christmas Eve emerged as the strongest volume day, while New Year’s Eve delivered one of the largest year-on-year uplifts, underlining its importance as a prioritised post-Christmas occasion. While Mad Friday remained high volume, a slight decline versus last year pointed to shorter visits and tighter consumer control. Boxing Day benefitted from longer stays and food-led socialising, supporting solid growth despite lower throughput.
The analysis shows that venues were not materially fuller over the festive period, but consumers stayed for longer, spent more per visit and traded up when the occasion felt worth it. Growth was driven by how people used hospitality once inside, rather than increases in overall footfall. Average dwell time reached 145 minutes, up 16% year-on-year, highlighting a clear shift towards longer, more immersive festive occasions. In contrast, average occupancy sat at 63.2%, broadly flat on last year, confirming that trading gains were not driven by busier venues. This change in behaviour supported steady, inflation-aligned growth in spend per head. Average total spend per head reached £26.37, with drink spend at £21.02, reflecting continued price sensitivity on drink-led occasions such as Christmas Eve and Mad Friday. Food spend proved more resilient, averaging£31.43, reinforcing its role in anchoring value on longer-dwell, planned visits. Measured by average pints sold per pub, festive trading was defined by a small number of standout days.
Category performance mirrored these trends. Stout was the standout festive performer, benefitting from slower-paced, premium-led occasions, while premium and world lagers captured celebratory trade-up moments. In contrast, core lager and craft underperformed on high-volume days as consumers favoured familiar, recognisable choices. Commenting on the findings, Alison Jordan, CEO of The Oxford Partnership, said: “This Christmas showed a clear shift towards fewer but more meaningful occasions. Consumers are still willing to spend, but they’re increasingly selective about when they go out. Success is no longer about filling venues every day in December, it’s about winning the right moments with offers that justify longer stays and higher-value visits.” The data highlights a structural shift in festive trading, with implications for operators, suppliers and brands alike: future success will depend less on blanket trading and more on targeting the moments that matter most.
Bristol Hoteliers Cautiously Optimistic About 2026 Hoteliers in Bristol are cautiously optimistic that 2026 will be a better year for their businesses despite continuing financial challenges.
However, he said there is cause for optimism, with some events coming up which will hopefully drive an increase in business for the city’s hospitality sector.
Adam Flint, Chair of Bristol Hoteliers Association (BHA), said: “The festive season and finish to 2025 was stable overall – while busy, central Bristol seems to have struggled a little more, while hotels away from the centre reported increased Christmas party business in November and December.
He said: “We’ve got some key events coming up, such as the Bristol Light Festival in February, which usually prompts some good following and increased interest in the city. “February and March will also benefit from the Six Nations Rugby in Cardiff – as we have seen in previous years with major music events in the Welsh capital, there is often a positive knockon effect here in Bristol when events happen in Cardiff which draw huge crowds.
“After a generally strong Q4 for the industry, while the start of a new year is traditionally slower at first, we are hoping for some good traction again as people return to visit Bristol for work and leisure.
“Cheltenham week also always raises a lot of interest and demand for hotel bed stock sales, which is very welcome.
“We are always nervous in Q1 that meetings and events go ahead. “It is usually the time when many companies can tighten their purse strings ahead of the end of the tax year, and also brace themselves for changes, such as increases to the living wage which will be introduced in April.
“So overall, there is cause for cautious optimism, but we can’t afford to be complacent, as things like the wage increases will undoubtedly have an impact.
“Hotels can, of course, position themselves in readiness for occurrences such as the living wage increase – which will affect us as well as our corporate clients – but there’s no doubt that these forthcoming added pressures on our finances can make trading challenging.”
“Bristol has a huge amount to offer, for the corporate clients and tourists, and with a wide range of special events happening all year round, we are trying to be positive, knowing there are still many challenges facing us, but we do still hope 2026 will be a happy new year for Bristol’s hotels.”
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Pubs and the 2026 Business Rates Revaluation - As Government Acknowledges Need for Support The clock is ticking towards April 2026, and Britain's pub sector stands at a crossroads.
As the 2026 business rates revaluation approaches, many operators faced a challenge as severe as any they encountered during Covid: the risk that the tax system itself rendered otherwise viable pubs unsustainable.
As the business rates revaluation draws near, operators across the country are confronting a harsh reality: many establishments that weathered the pandemic and rebuilt their trade could soon find themselves undone not by falling custom, but by a tax system fundamentally out of step with the economics of running a modern pub.
At the heart of the issue was how valuations have been determined. The current 2023 List was based on fair maintainable trade (FMT), effectively turnover from 2019 with Covid adjustments applied depending on pub category, given the 2021 assessment date. It was far from perfect, but it recognised the abnormal trading environment the sector had endured.
With the Prime Minister publicly acknowledging the severity of the challenge and emergency relief reportedly under consideration, the question is no longer whether intervention is needed, but whether it will come in time. Alex Probyn, Practice Leader for Europe & Asia-Pacific Property Tax, global tax firm Ryan (www.ryan.com), sets out why the current valuation methodology has broken down, what the data reveals about the scale of the crisis facing publicans, and what must change if we are to prevent a wave of closures that would leave communities across Britain permanently diminished. “The Government must now confront the reality facing the sector. Four steps are essential: • Acknowledge that turnover-only valuations no longer reflect pub economics. • Introduce greater transitional protections or targeted sector relief for extreme increases. • Modernise the valuation approach for pubs to include cost pressures and operational realities. • Ensure the sector retains support until a fairer system is introduced through the Government’s ongoing call for evidence. Probyn added “Britain’s pubs do not need special treatment, but they need a valuation system rooted in economic reality.”
NEW DATA Analysis of the draft 2026 rating list by Ryan shows that across 155 council areas, covering 19,813 pubs, rateable values are rising by more than the sector average of around 30%, with some locations facing extreme uplifts of more than 70% on average.
WHAT IS AT THE HEART OF THE ISSUE? Alex Probyn, Practice Leader for Europe & Asia-Pacific Property Tax, global tax firm Ryan explains in detail:
The 2026 revaluation moved to a new footing: actual turnover achieved in 2023/24. The Government has long preferred turnover-based valuations for pubs, arguing that headline revenue is a fair proxy for rental value. But this principle has broken down because the cost of generating that turnover has risen dramatically, while valuations do not reflect those cost pressures at all.
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In short, a pub can now match or exceed its 2019 revenue adjusted for Covid yet be materially worse off, but the valuation system treats that higher turnover as if it reflects higher profitability. This is why we had warned that many pubs may not be economically feasible from April 2026. The timing is stark. Without meaningful intervention, 2025 could have been the last Christmas for many publicans, taking jobs, footfall, and the village meeting place with them, and once they’re gone, the community rarely gets them back. A pub closure is never just a business failure. It means the loss of a social anchor, a point of connection, a source of local employment, and a cultural asset that is almost impossible to replace. There is a more accurate and fair alternative. We are increasingly seeking to value pubs on a full receipts and expenditure (R&E) basis a method that considers the actual trading performance of the business, including its specific cost base, margins and viability.
Dramatic rises in values due to suppressed Covid trading in 2021 used to calculate liabilities landed at the worst possible moment. From 1 April 2026, the expanded retail, hospitality and leisure (RHL) relief, currently worth 40% off the bill and capped at £110,000 per business, is abolished.
VALUATION METHOD
DEEPER FLAW
For many pubs, R&E can correct the distortions created by the crude turnover-only approach. It is not a loophole or a special pleading exercise. It is a valuation method already embedded in the rating system and entirely aligned with how other complex trading assets are assessed.
The Government has pointed to a reduced multiplier in 2026 as partial mitigation, but the sums do not stack up. The loss of 40% relief dwarfs the modest benefit of a slightly lower multiplier. For most pubs, bills are going up and sharply. But the deeper flaw is that the valuation system is rooted in turnover rather than profitability. Between the two Antecedent Valuation Dates (2021 and 2024), costs have also risen across every part of a pub’s operation: • steep supply chain and product inflation • higher wages and staffing costs • increases in alcohol duty • rising employer national insurance contributions • utilities volatility • persistent recruitment challenges • the withdrawal of pandemic-era support and reliefs These pressures are visible in every major economic indicator affecting the sector. Between 2021 and 2024, food and drink input costs rose by more than 30%, energy prices remain around 70% higher than prepandemic levels despite easing from their 2022 peak, and wage costs increased by more than 20% because of national living wage uplifts and staffing shortages. Alcohol duty also rose by 10.1% in 2023. Take together, average operating margins in pubs have fallen from 12 to 15% pre-pandemic to around 4% today. Even where turnover has
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recovered, many pubs are seeing operating profits down 20 to 30% in real terms once inflation is accounted for.
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DOGFRIENDLY BENEFITS You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business: • Increased average customer spend • Increase repeat visits • Enhances staff engagement & enjoyment • Link to other initiatives – charityfundraisers, online competitions • Great social media content & word of mouth marketing • Contributes towards improved reviews • Fully compliant with legislation etc
It provides a truer reflection of what a tenant could reasonably afford to pay in rent. Crucially, it recognises that turnover alone is not an indicator of success or sustainability.
As April 2026 approaches, the Government must confront the reality facing the sector. Four steps are essential: Acknowledge that turnover-only valuations no longer reflect pub economics. Introduce greater transitional protections or targeted sector relief for extreme increases. Modernise the valuation approach for pubs to include cost pressures and operational realities. Ensure the sector retains support until a fairer system is introduced through the Government’s ongoing call for evidence. The 2026 Revaluation was intended to create greater fairness and accuracy, but it risks accelerating closures and hollowing out communities. Pubs survived the pandemic through resilience, ingenuity, and extraordinary effort. It would be a national failure if they were now lost to a rating methodology that no longer bears any relationship to the real cost of running them. Britain’s pubs do not need special treatment, but they need a valuation system rooted in economic reality.
WHY DOGFRIENDLY? The number of UK dog owners has increased by over 25% since 2020 Many of these are new ‘first time dog owners’ (including pre-family millennials) Dog owners like to treat their canine like one of the familywhen they visit your establishment The dogfriendly trend in hotels & tourism etc has been increasing for over a decade! The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them! We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions. For more information please visit www.sirwoofchesters.com
Issue 298
CLH DIGITAL
11
Scottish Beer and Pub Association & Scottish Licensed Trade Association Make Joint Draft Budget Submission Two leading Scottish licensed trade associations have submitted their joint Scottish Draft Budget Submission 2026-27 to the Scottish Government – with their key ask being to maintain the current 40% rates relief for licensed hospitality business and remove the £51,000 rateable value cap.
revaluation – that sector-specific relief is continued. Furthermore, while the current relief is appreciated, we believe that the current £51k cap has to be removed. We estimate that this would be at a cost of around £59 million via analysis of the ratings database.”
KEY ASK
Highlighting that Scotland’s pubs, bars and breweries are a vital part of the nation’s economy, culture, and social wellbeing, the Scottish Beer and Pub Association (SBPA) and Scottish Licensed Trade Association (SLTA) state: “The sector supports around 65,000 jobs, pays £1.2 billion in wages, and contributes £2.3 billion in gross value added (GVA) to the economy, underpinning thousands of local businesses and supply chains. “This powerful level of economic activity translates to a GVA multiplier of 2.0. Put simply, for every £1 of direct GVA in the sector, an additional £1 is created elsewhere in the economy. The strength of this multiplier demonstrates the benefits of the beer, pub and bar sector to the Scottish and regional economies.”
• Maintain the current 40% relief for licensed hospitality business and remove the £51,000 rateable value cap This is estimated to cost the Scottish Government an additional £59 million, applying to those businesses included on the valuation roll under the following descriptors: • Hotel; hotel (licensed); inn; inn (apportioned res); public house; public house (apportioned res); public house (part); public house & bedroom accommodation; public house & restaurant accommodation; public house & restaurant (apportioned res); public house & restaurant; public house etc; restaurant & public house. Excludes managed premises due to £110k cap.
The SBPA’s Paul Togneri and SLTA’s Colin Wilkinson add: “Our pubs and bars are also a major attraction for visitors, offering authentic Scottish hospitality and showcasing world-class beers and whisky, which strengthens the country’s tourism industry.
ADDITIONAL ASKS
“Beyond their economic impact, pubs and bars serve as essential community hubs, providing welcoming spaces that help tackle loneliness and social isolation. By fostering social connection and cultural identity, Scotland’s pubs and bars play an irreplaceable role in both economic resilience and community wellbeing.”
• A £10 million green fund for hospitality and brewers to help decarbonise and contribute towards net zero.
However, they warn that the sustainability of this contribution – and many businesses across the country – are at risk, stating: Since 2019, we have seen an 86% increase in utility costs and a 58% increase in wages and salaries. This has resulted in a 54% decrease in net income.”
• Protection of VisitScotland’s budget to support continued tourist activity.
In their joint submission, they say that the most meaningful way the Scottish Government can support these businesses is through addressing the “unfair rates burden placed on the sector”. They add: “The Scottish Government have rightly acknowledged that the current system – rateable value based on turnover – is not fit for purpose and we support the current review into the NDR (non-domestic rates) methodology for licensed hospitality venues. Since 2019, turnover has increased by 37%, increasing rateable values which do not reflect the full economic picture. This is evident by examples of draft valuations for some licensed venues increasing the amount payable by over 300%. “It is critical that while the review is ongoing – with expected changes to be made in time for the 2029
• The provision of 100% transitional relief for the licensed hospitality sector to protect against the unprecedented increases in the revaluation. • Continued funding for Best Bar None Scotland to support its vital work in promoting best practice. The trade associations state: “If delivered, this support would provide immediate financial relief to over 4,000 licensed hospitality businesses, safeguarding thousands of jobs and preventing further closures. It would provide stability for investment into the sector, protect our tourism offer, and ensure pubs and bars remain a cornerstone of the visitor experience and local economies. “It would also boost community resilience, preserving vital social spaces that combat isolation and promote wellbeing. Finally, it would boost economic growth, by maintaining a sector that delivers £2.3 billion GVA and a 2.0 multiplier effect, amplifying benefits across supply chains and local businesses. “Failure to act risks accelerating closures, job losses, and undermining Scotland’s cultural and tourism assets. The beer, pub and bars sector is ready to work with the Scottish Government to deliver shared objectives on economic recovery, sustainability, and community wellbeing – but urgent action is needed now.”
FOR ALL THE LATEST NEWS VISIT WWW.CATERERLICENSEE.COM
Scentered - A Partner in Guest Wellbeing A RANGE DESIGNED FOR REAL GUEST NEEDS Our award-winning collection features six mood blends supporting guests throughout their day. Focus improves clarity for business travelers. Escape provides instant revitalization for spa visitors. Be Happy delivers an uplifting boost, while Love encourages selfcare and emotional balance. Sleep Well, an industry favorite, helps guests relax naturally—enhancing sleep quality scores and overall satisfaction.
Wellness-focused solutions help create a memorable and relaxing stay while prioritising sustainability. In today's hospitality land-scape, guest wellbeing is essential. Travellers seek calm, restoration, and meaningful moments that help them switch off from busy lives. Many hotels integrate the blends into signature experiences or relaxation areas, reinforcing an atmosphere of calm and care.
Scentered provides a simple yet powerful solution: 100% natural aromatherapy balms, candles, and wellbeing gifts designed to help people feel grounded, focused, comforted, uplifted, or relaxed.
A PARTNER IN GUEST WELLBEING Scentered's gifting range offers beautifully curated wellbeing sets tailored to various guest touchpoints: welcome gifts, turn-down surprises, spa packages, retail, corporate stays, and loyalty rewards. Each gift feels thoughtful, purposeful, and premium.
PORTABLE, PRACTICAL, AND GUEST FRIENDLY
We understand every hotel has unique style and demographics. Our range can be customized to reflect your brand identity through bespoke packaging and curated collections aligned with your guest journey. Scentered works closely with hospitality partners to create memorable
Our hero product, the Scentered Aromatherapy Balm, is mess-free, leak-free, and travel-friendly—ideal for hotel rooms, spa lounges, turndown amenities, or retail spaces. Guests enjoy calm moments whether unwinding before bed, preparing for meetings, or transitioning between activities. Gift sets and wellbeing kits complement the balms, offering natural upsell opportunities in spas, bou-tiques, and reception areas.
Get in touch to discuss turndown options, spa gifts and guest amenities because every touchpoint is an opportunity to leave a lasting impression. To find out more, contact info@scentered.com.
More than a product line, Scentered is a wellbeing partner. As demand for genuine wellbeing solutions rises, hotels can create deeper guest connections by offering tools supporting emotional and mental wellbeing. With natural ingredients, sustainable packaging, and a range designed around real human needs, Scentered helps deliver moments of balance and comfort guests remember long after their stay. To find out more, contact info@scentered
www.scentered.com info@scentered.com
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CLH DIGITAL
Issue 298
Why Investors Are Increasingly Backing British Hotels
By Giles Fuchs, Owner and Co-Managing Director of Burgh Island Hotel and The Pilchard Inn
While the UK hotel market has steadied, what defines investor behaviour today is how capital is being deployed. According to a recent Savills report, UK hotel investment reached £5.75 billion in 2024, more than double the total recorded in 2023, reflecting sustained investor confidence in the sector. Capital is returning, but it is selective: lenders are rewarding credible ESG capex, and resilient domestic leisure is supporting rate growth. Boutique and independent hotels continue to drive the market, benefiting from guests seeking distinctive, place-led experiences. London's luxury hotels continue to grapple with profit margins despite commanding high room rates, a reminder that scale alone doesn't guarantee returns. Meanwhile, smaller independents that prioritise authenticity and operational efficiency are increasingly attracting investor interest.
After years of disruption and recalibration, Britain’s hospitality sector is entering a phase of strategic renewal. Despite recent Budget changes that will likely increase the rates bill for many small hospitality businesses and increasing talk of a national tourist tax, investor confidence is gradually returning. It is driven by largely improving fundamentals, a shift towards more sustainable operations and a more positive outlook. Yet sentiment and market-wide factors on their own will not drive the industry’s recovery, it will hinge more on hoteliers’ disciplined management and their ability to adapt to a changing investment landscape.
A LEGACY WORTH PROTECTING Hotels occupy a distinctive place in the British economy and built environment. From The Savoy in London to The Grand in Brighton, and independent landmarks such as The Pilchard Inn on Burgh Island, they represent living heritage that fuels both tourism and regional regeneration. Investing in these properties reflects confidence in an asset class that has demonstrated resilience through successive economic cycles. During periods of economic uncertainty, hotels are often cited as vulnerable to wider market pressures. Yet the recovery data tells a more nuanced story. A recent 2025 report from CoStar presented at the International Hospitality Investment Forum confirmed that UK hotel occupancy had returned to 100 per cent of 2019 levels as of February 2025, while a 2025 British Council for Offices report authored by Nigel Oseland shows that office utilisation has stabilised at around 66 per cent of its previous benchmark. This contrast highlights how well-positioned hotel assets, whether urban or coastal, tend to rebound more quickly once confidence returns, reflecting their dual economic and social importance within local economies.
BUSINESS CASE FOR HOSPITALITY
Institutional capital is cautiously re-entering the sector, while private equity and family offices remain active, attracted by the balance between stable income and long-term appreciation. Hotels remain among the few real estate classes capable of delivering both immediate yield and enduring capital growth. Many owners have refinanced at higher rates or restructured balance sheets to free capital for refurbishment and ESG upgrades. These shifts are creating a market that rewards operators who understand that disciplined investment today builds defensible value tomorrow.
SUSTAINABILITY IS A SOUND STRATEGY Sustainability isn't a brand exercise; it's become a balance sheet imperative. Running a hotel today requires more than meeting guest expectations; it demands strategic sustainability that enhances profitability. Many heritage hotels are adopting renewable energy, improving staff accommodation, and strengthening links with local suppliers. These efforts typically improve efficiency and retention, reinforcing the long-term value of such assets. These outcomes translate directly into stronger margins and greater long-term stability. Across the sector, sustainability has moved from ethical consideration to financial imperative. Green certifications and ESG credentials now influence lending terms and asset valuation, while operators that invest in efficiency enjoy lower overheads and stronger cashflow. Investors who prioritise environmental and social governance are, in effect, securing the longevity and liquidity of their portfolios. For operators prepared to make these commitments, the commercial case has never been clearer.
HERITAGE AND INNOVATION WORK WELL TOGETHER Heritage assets deliver when properly managed. At Burgh Island, we took occupancy from 52% to 78% not by abandoning the Art Deco authenticity but by investing in it, restoring 2,500 panels in the Palm
Court dome, upgrading infrastructure while preserving Crittall windows, sourcing locally, and backing it all with professional operations. The asset's distinctiveness is precisely what commands premium rates and repeat bookings. Independent revivals like The Pig demonstrate this principle at scale. What began as a single property in Brockenhurst in 2011 attracted private equity acquisition by KSL Capital Partners in 2022, proving that design-led restoration rooted in place creates assets institutional investors want to own. These examples demonstrate how cultural authenticity and operational rigour create resilient, profitable hospitality ventures with distinctive brand identity. The market increasingly rewards differentiation anchored in story and scarcity. Guests want experiences rooted in place; investors recognise that such uniqueness commands a premium. Heritage backed by sound operations becomes competitive advantage. These buildings aren't museums, they're working assets with foundations with better bones than anything you could commission today.
INVESTING IN BRITAIN’S HOSPITALITY FUTURE Hospitality contributes over £90 billion annually to the UK economy and supports 3.5 million jobs, making it the third-largest employer in the country. But its real significance lies in its ability to regenerate towns and sustain employment, while reinforcing Britain’s global reputation for service and culture. Every investment, from refurbishing a listed hotel to developing a contemporary coastal retreat strengthens local supply chains and community infrastructure, supporting long-term economic resilience. As the sector enters 2026, heritage-led assets with verified ESG performance are positioned to outperform. While other commercial property classes face uncertainty, hotels demonstrated resilience through 2025, with yields stabilising and transaction activity returning to healthy levels. Constrained supply, lender preference for operators with credible sustainability credentials, and the sector's proven ability to reprice against inflation continue to attract capital. PwC's 2026 forecast confirms that targeted investment in energy efficiency and environmental reporting now delivers both cost reduction and enhanced investor appeal, sustainability has become commercially imperative, not optional. The market has moved past recovery; this is selective expansion. Operators prepared to invest in heritage, execute credible ESG programmes, and back quality over volume will find returns that other asset classes struggle to match. The buildings exist. Demand is proven. The difference now comes down to who's willing to back their conviction properly.
Bidfresh Redefines Its Sustainability Framework As It Launches Latest Sustainability Report Fresh produce supplier, Bidfresh, has released its latest ‘Growing Greener’ sustainability report, unveiling a refreshed sustainability framework and a new mission and vision that will guide the business towards a more responsible and resilient future.
and beyond.
As sustainability expectations continue to rise across the industry, and 16% of consumers think that suppliers are responsible for ensuring eating out of home is sustainable, Bidfresh has provided its customers, teams and partners with clear, evidence-based insight into how it’s addressing environmental and social challenges across the supply chain.
• The introduction of an ‘Inclusion at Work’ and ‘Workplace Behaviour’ standard • Retaining the ASC and MSC Chain of Custody certification for all the seafood trading sites • Achieving a ‘Bronze’ medal by the EcoVadis sustainability assessment platform. Valeria Potsinok, Sustainability Manager at Bidfresh, said: “Now in the second year of reporting, I’m so proud of the progress we’ve made, from advancing responsible sourcing and animal welfare to reducing waste and strengthening community initiatives across our regional sites. ‘Growing Greener’ will enable closer collaboration with our customers, helping them make informed menu and supplier decisions, while supporting their own ESG reporting.
Taking a more proactive approach, ‘Growing Greener’ showcases progress across Bidfresh’s three specialist brands, Direct Seafoods (fish and seafood), Campbell Brothers (meat and poultry) and R Noone & Sons (fresh produce), and its new vision: Caring for people, committed to responsible sourcing and delivering the best in foodservice. Bidfresh is also developing its own Environmental, Social, Governance (ESG) strategy and has taken an important step with the introduction of its first ‘Plan on a Page’, providing a clear and structured foundation to embed its ESG priorities across the business. Through this framework, Bidfresh aims to reduce its environmental impact, support resilient UK farming and fishing communities, uphold ethical governance, and include transparent and traceable sourcing across all operations, setting a clear path to 2030
KEY HIGHLIGHTS INCLUDE:
“This year’s report also sheds light on our expanded training on Health & Safety and Diversity, Equality, Inclusion & Belonging, and our new route planning to reduce last-mile emissions. “Yet, we know this journey is ongoing, and there is much more to do. Guided by our new vision: caring for people, committed to responsible sourcing and delivering the best in foodservice, we remain focused on building a fairer, more responsible and sustainable future for our people, customers, partners and the planet.”
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CLH DIGITAL
Issue 298
Digital ID: Nearly 1-in-4 Underage Sales Check Still Fail
By Kate Rand, CEO of Serve Legal (www.servelegal.co.uk)
so, we speak directly to the two groups most affected by any shift in policy or technology: • Young people - customers, but also staff • Retailers - from national chains to independent shops and operators Through that lens, we get a very different picture from the one drawn in policy papers or tech presentations. Young people are incredibly digitally confident. But cautious about Digital ID. Their hesitation is overwhelmingly about privacy. They’re not rejecting Digital ID, they are rejecting unclear, untrusted systems. Retailers, on the other hand, can see the upside: faster checks, fewer arguments, reduced fraud, better evidence of compliance. But they’re worried about the practicalities. What happens if the system crashes? Who takes the blame if a digital scan fails? Will Trading Standards accept it? Will the police? Will every local authority interpret it the same way? Every day, retailers and hospitality operators carry significant responsibility on their shoulders. Peak trading periods bring welcome footfall, but they also bring complexity. Stores are busy, new staff are learning on the job, and age-restricted sales remain one of the biggest pressure points on the shop floor and behind the bar.
In short: everyone can see the potential. No one wants to take a blind leap.
Today, there's an important development in that conversation: the growing reality of Digital ID.
First, nearly one in four age-restricted product sales still fail a Challenge 25 check. Even in 2024–25, even with better training, better signage and better awareness, too many checks are missed; not because staff don’t care, but because pressure changes behaviour.
It’s no longer a theoretical “future tech” discussion. Digital identity is steadily edging into the mainstream, and whether it’s next year or five years from now, it will eventually change how age is verified across UK retail and hospitality. The question for businesses is simple: Will we shape it, or will it be shaped for us?
WHAT THE UK RETAIL AND HOSPITALITY FRONTLINE REALLY LOOKS LIKE Serve Legal conducts more than 250,000 anonymous compliance audits each year across the full spectrum of age-restricted products and services, from alcohol and e-cigarettes to gambling, entertainment venues, and wider regulatory / venue safety compliance checks. In doing
HERE’S WHAT THE NUMBERS TELL US Our exclusive nationwide data points to three core realities:
Second, in some regions the figures are even more stark: underage alcohol sales remain close to 20% non-compliance, a number that has barely shifted in years. Yet among retailers who adopt regular third-party auditing and channel those insights into staff training and operational controls, we consistently see those rates fall. It’s a pattern clearly reflected across our own client base. Third and most relevant to the next wave: over 30% of frontline staff report uncertainty about Digital ID procedures. They’re open to it. But they don’t yet trust it. And trust is the foundation of any successful compliance system. Then comes December, when compliance always falls. In some sectors,
by 15–18%. More customers, more queues, more new staff, fewer managers: a perfect storm where instinct replaces process, and the gap between policy and practice is at its widest. Our recent survey of retailers reinforced what the sector has said privately for years: they are open to Digital ID, but only if the foundations are sound. Retailers told us they need three guarantees: 1. Interoperability across providers Every retailer we surveyed said the same thing: they will not install multiple systems or gamble on competing solutions. The government must define a universal framework. 2. Clear regulatory recognition Businesses want explicit guidance from Trading Standards and licensing bodies confirming that Digital ID is valid, enforceable, and compliant – not an optional add-on. Without it, smaller businesses in particular will sit on the sidelines. 3. Proper staff training and support Nearly 70% of retailers said staff readiness is a core barrier. Many remember the confusion during early stages of e-cigarette regulation. They do not want a repeat. Alongside retailers, we surveyed our young auditors to understand how Digital ID might land with the people who will use it most. More than half said they would trust a government-issued Digital ID ahead of any private provider, while a third said they wouldn’t use Digital ID at all under current models. Despite being the most digitally fluent generation, privacy remains their defining concern. Many expressed unease about sharing personal data, particularly if Digital ID were ever to become mandatory. They were clear about what would improve trust: transparent privacy safeguards, strict proof-only disclosure (a priority for 85% of respondents), the ability to use the ID offline when a phone battery dies, and recovery processes that don’t lock them out of essential services. What emerged most strongly was their expectation to be involved. Young people want, and deserve, a seat at the design table because Digital ID will be used most often by those under 30. Their concerns aren’t secondary; they are central to getting this right.
Springboard Issues Final Call For Entries To ‘Coveted’ Awards Festive celebrations helped Britain’s top managed pub operators to welcomed growth in the week of Christmas, the NIQ RSM Hospitality Business Tracker reveals.
tough year for the restaurant sector, after negative year-on-year growth in ten of the first 11 months. Bar groups were hit even harder, with a 15.5% fall in like-for-like sales.
Across all hospitality channels, managed operators achieved modest like-for-like growth of 1.2% in the seven days from 22 December.
Karl Chessell, director – hospitality operators and food, EMEA at NIQ, said: “Pubs’ real-terms growth in the week of Christmas shows how they remain a much-loved place for people to celebrate the festive season with families and friends. However, negative figures at restaurants and bars round out a very difficult year for many operators, and confidence is running low among consumers and business leaders alike. With cash reserves depleted and rates rises in the pipeline to add to a relentless burden of costs, the sector faces a challenging start to 2026.”
Pubs’ like-for-like sales were up by 4.8% from the same week in 2024. The figure is well ahead of both Britain’s rate of inflation and the Tracker’s figures for most weeks of 2025. The uplift was driven by a surge in guests heading out in the final days before Christmas and an uninterrupted run of bank holidays that gave people extended time off from midweek through to the weekend. This more favourable holiday pattern likely provided a stronger boost than Christmas Day openings. However, the Hospitality Business Tracker—produced by NIQ, powered by CGA intelligence, in association with RSM—shows it was a much more challenging festive season in other areas of hospitality. Like-for-like sales at managed restaurants in Christmas week were 1.1% down on the corresponding period in 2024, as many consumers tightened their spending on eating out. It ends a
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Festive trading mirrored the broader trends seen across 2025, with pubs reporting solid sales growth while restaurants and bars saw revenue contract year-on-year, leaving little to celebrate for these beleaguered segments of the market. With results failing to live up to expectations for many operators and a raft of cost increases scheduled for 2026, there will be real concern of further casualties on the high street in the coming months.”
Elevate Your Free From Offering With PureOaty With more consumers actively seeking free from options, hospitality operators can no longer rely on a few token dishes. They need menus with variety that are inclusive and great tasting - and the numbers prove why. Today, 2.9 million UK consumers follow a gluten free diet , while roughly 1 in 10 older children and adults are lactose intolerant . Yet dining out often falls short for these guests. A staggering 80% of people following a gluten free diet struggle to find suitable options, and 77% have unknowingly consumed gluten at hospitality venues . This doesn't just impact guest satisfaction it affects business reputation and repeat visits. By sourcing the right ingredients, chefs and baristas can craft dishes and drinks that rival traditional versions while keeping menus simple, modern, and easy to manage. At Glebe Farm Foods, our award-winning PureOaty range is designed to do exactly that.
Every product is 100% gluten and lactose free and made with simple, clean label ingredients and no hidden additives. From breakfast menus featuring PureOaty porridge oats and granolas to barista quality coffees, smoothies, and cocktails made with PureOaty oat drinks, you can deliver a safe, delicious, and trustworthy guest experience across every service. What truly sets us apart is our commitment to both purity and quality. Produced on our Cambridgeshire farm under strict gluten free controls, each batch of oats is tested to <5ppm gluten - well below the industry standard of 20ppm. This gives operators complete reassurance that what they're serving is genuinely safe. Thanks to this rigorous standard, our customers have experienced zero consumer complaints of cross contamination reactions – known as ‘gluting’ in the community since switching to PureOaty. If you’re looking to elevate your free from offering, explore our full PureOaty range today at: www.glebefarmfoods.co.uk
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CLH DIGITAL
Issue 298
Lanchester Wines Predicts the Trends for the On-Trade in 2026 BALANCING PREMIUMISATION AND PROFITABILITY
PROFITABILITY UNDER PRESSURE
The UK on-trade faces a challenging year ahead. Rising costs, increasing alcohol duty, economic uncertainty and shifting consumer expectations mean operators must strike a delicate balance between maintaining quality and protecting margins. The good news? Wine can play a pivotal role in achieving both.
The on-trade is under immense pressure. Relief on business rates and an increase in minimum wage are positive steps for staff welfare, but they come at a cost. Venues, already competing with cheaper overseas destinations and retail pricing, must raise prices to stay viable; while this isn’t ideal for consumers, it’s a reality of survival, not profiteering. Every extra margin helps fund essentials that keep businesses running.
PREMIUMISATION STILL DOMINATES
WHAT DOES THIS MEAN FOR WINE LISTS?
Consumers visiting pubs, bars and restaurants are still willing to spend on wine, particularly when the experience feels special. Premiumisation continues to dominate, with guests seeking wines that feel indulgent and create a sense of celebration. This trend is stronger in the on-trade than in retail, where affordability increasingly shapes choices.
Operators will likely spend more per bottle, but with a sharper focus on wines that deliver exceptional value. The goal is to offer guests a memorable experience without compromising profitability. By embracing lesser-known varieties and sourcing from emerging regions, venues can differentiate their wine lists, delight guests and protect their bottom line.
SMART BUYING: VALUE BEYOND THE OBVIOUS
LOOKING AHEAD
One of the most exciting developments for 2026 is the rise of lesser-known grape varieties that overdeliver on value. Grapes like Bobal from Spain or styles like Vinho Verde from Portugal are a prime example of alternatives that are both affordable yet full of character, offering venues a way to maintain quality while controlling costs. Expect to see more wines from Eastern Europe, where indigenous varieties provide distinctive flavours at competitive prices. Portugal also deserves attention, with producers showcasing native grapes that combine authenticity with excellent value. And don’t overlook Verdejo, a versatile Spanish white gaining traction for its freshness and food-friendly profile.
2026 will be a year of adaptation. For the on-trade, success lies in combining premiumisation with smart buying, curating wine lists that feel indulgent yet remain commercially sustainable. Wine presents a golden opportunity to enhance customer satisfaction while boosting turnover - a good wine merchant will always help you match a wine list with your food menu, but a great wine merchant will advise you on creating a wine strategy to enhance your guest experience while benefiting your bottom line. www.lanchesterwines.co.uk
Winner of KP of the Year Announced
The winner of KP of the Year 2025 has been announced, and taking home the trophy is Ram Meadows, the head kitchen porter of Liverpool Football Club. 2025 is the 11th time the competition has been run since being started by Winterhalter back in 2013.
Ram takes home the award for being the lynchpin of Liverpool’s kitchen team, which on match days will often serve more than 10,500 covers, covering everything from street food to fine dining as part of Anfield Stadium’s food offerings. As well as the KPOTY trophy, Ram won vouchers, and a celebratory meal. In addition, the club receives a piece of Winterhalter equipment worth up to £10,000. The club’s in-house catering operation is on a huge scale. On match days, Ram oversees around 70 kitchen porters working alongside 200 chefs across 11 kitchens. His nomination praised his ability to liaise with his colleagues not just in the kitchen and front of house but with stadium operations, retail, maintenance and safety too, ensuring that everyone is working together to “make the magic happen.” “Ram’s work rate is phenomenal, he just doesn’t stop,” says Paul Cuttill, Liverpool FC’s chief operating officer. “I think it’s infectious to some degree – if anyone’s head goes down he picks them up and puts a smile back on their face. He’s a morale booster in the kitchen! “Having people like that around is special, because you're going to hit points where there is pressure. You need a Ram who’s going to sort stuff out, and that’s what you get with him.”
Winterhalter UK’s head of sales, Glenn Roberts, presented the award. “Ram clearly goes over and above to support his team and the entire operation at Anfield,” he says. “Everybody working at such an iconic site is committed 100% to providing the very best they can for customers and fans.” “It’s a surprise to win this award,” says Ram, “But it’s nice to have your hard work recognised. KP’s need to have a lot of patience and be prepared to work hard, but when you have good people around you on your team, it’s easy.” As well as the main winner, two highly commended finalists will receive a trophy and vouchers. They are Jose Farinha of the Honourable Society of Lincoln’s Inn, London, and Venetia Wisher of Genuine Dining.
The judging panel for the 2025 KP of the Year consisted of Dipna Anand, chefowner, Brilliant Gastro; Kate Brooke-Green, head of food, Mollie’s Motels; Steve Groves, group development chef, Restaurant Associates Venues; Kerth Gumbs, head chef, Fenchurch at the Sky Garden; Lisa Jenkins, chief executive, Royal Academy of Culinary Arts; and Stephen Kinkead, managing director, Winterhalter UK. Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to aftersales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.
Try Before You Buy: Why Expowest Cornwall Is The Ultimate Face-to-Face Experience Step away from the screen and into Wadebridge on Tuesday 3rd & Wednesday 4th March - where real connections, real products, and real opportunities await. For more than 40 years, Expowest Cornwall has been the place where Cornwall’s hospitality businesses - from pubs and hotels to cafés, holiday lets and caterers - source their food, drink, equipment and services. With over 95% of visitors coming from Cornwall, it’s the only trade event built entirely around the needs of local buyers. Experience the Difference Face-to-Face Makes In a world dominated by online transactions, nothing compares to the power of personal interaction. The Expowest Cornwall trade show returns to Wadebridge on Tuesday 3rd & Wednesday 4th March, offering food retail & hospitality businesses and buyers the chance to connect, discover, and - most importantly - try before you buy.
WHY FACE-TO-FACE WINS OVER ONLINE • 82% of trade show attendees have purchasing authority, making in-person events a prime opportunity for direct
sales. [boothexperiences.com] • 92% of visitors attend primarily to see new products, something online browsing rarely replicates. [boothexperiences.com] • 74% of attendees agree that engaging with exhibitors increases their likelihood of becoming customers. [joinlto.com] As one visitor to the show put it: “The great thing about Expowest Cornwall was that everyone we spoke to opened up new opportunities, even the ones we didn’t intend to visit! It’s great being able to try before you buy, and hugely inspiring for upcoming menu products and saving some money at the same time. It always surprises me every year with what you can take away from the process.” Callum Hirst, Waterfront Polzeath
REGISTER YOUR INTEREST TODAY Don’t miss out on the chance to connect with suppliers, sample products, and spark ideas that could transform your business. Register your interest now at www.expowestcornwall.co.uk
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CLH DIGITAL
Issue 298
Scottish Beer & Pub Association Welcome World Cup Bank Holiday Scotland’s First Minister John Swinney wants to make Monday 15 June 2026 a public holiday so people can celebrate the national team’s World Cup appearance—their first since 1998.
everyone to mark the occasion together. In the UK, bank holidays are governed by the Banking and Financial Dealings Act 1971. Scotland received authority over additional public holidays through the Scotland Act 1998, with new holidays designated through Royal Proclamation following the First Minister’s recommendation to the Privy Council.
The timing would let Scots enjoy the day after their opening match versus Haiti in Boston, which kicks off at 2:00am BST on Sunday 14 June. If this happens, public sector workers under Scottish government authority would definitely get the day off, though private employers might choose to do the same. This would bring Scotland’s total public holidays to 10 for the year, matching Northern Ireland but exceeding England and Wales by two. According to Swinney, Scotland’s World Cup qualification represents a significant milestone, and the enthusiastic response to their victory over Denmark showed how much football matters to the nation. He emphasized wanting Scots to fully experience this opportunity and noted the broader benefits beyond sports—including international visibility, business prospects, and tourism potential. He expressed his intent to establish the Monday following Scotland’s first game as a national holiday, allowing
Commenting on the First Minister’s proposal, Paul Togneri of the Scottish Beer & Pub Association said: “We welcome the First Minister’s proposal to mark Scotland’s first World Cup appearance since 1998 with a public holiday – it’s a fantastic way to celebrate a historic moment for our national team. Pubs have always been at the heart of these occasions, bringing fans together, and it will be extra special being able to cheer on Steve Clarke and the team this summer in North America. “We need local licensing boards to show flexibility and allow late opening so supporters can watch the match in their local pub to get the benefits of this proposed bank holiday. These venues provide a safe, communal space for fans and play a vital role in the social and economic fabric of our communities. Let’s make sure Scotland can enjoy this moment to the fullest.”
Belhaven Invests C£5 Million In Its Pubs Following Launch Of Franchise Model Belhaven has confirmed it invested almost £5 million in its Scottish pubs in 2025, spanning 22 managed, tenanted and franchised pubs. The investment programme increased fourfold this year in terms of Belhaven pub refurbishments and marked a significant milestone for the leased, tenanted and franchise side of the business, Pub Partners, as it launched its growing pub franchise models, Hive and Nest, in Scotland for the first time in 2025. Key managed pub investments have included Molly Malones in Aberdeen, the Merlin in Edinburgh and the Kittoch in East Kilbride. There were six investment projects topping £2.5 million across managed pubs, including three in Edinburgh and one in Glasgow, with an average spend of c£400k. Pub Partners also launched nine franchise pubs in Scotland, costing a total of £2.2 million. £500k was invested at the Stables, in Stenhousemuir, with two new franchise openings in Edinburgh and four in Glasgow and invested six-figure sums across seven leased and tenanted sites. Significant projects were at the Mallard in Dingwall and the Steelworks in Motherwell. Penelope Bruce, Pub Partners operations director, said: “We have been thrilled to launch and successfully drive our franchise pub concepts across Scotland this year. We will continue to support our growing family of franchisees every step of the way as they build thriving pubs at the heart of their local communities. It’s been so good to see the appetite from experienced operators choosing our franchise models as they realise the potential and benefits.
These nine pubs have been rejuvenated in 2025 and we hope to work with the Scottish Government to show how they can ease the regulatory burdens facing the pubs sector so that investments like this can thrive for years to come.” Commenting on the managed pubs’ investments, David McBride, Belhaven Pubs business unit director, said: “Scottish hospitality is renowned, and we have many historic and iconic pubs here full of stories and memories for so many people. These are not just bricks and mortar, they are much-loved hubs of local communities and cities. “We need the Government to listen to the industry and address the need for meaningful reform of business rates. We can see how pubs in England are bracing for cost rises in April and we are hoping that the Scottish Government listens to the calls from the industry and steps in to prevent significant business rates rises at a time when a number of other costs are already due to rise in 2026. “Despite the ongoing economic and legislative challenges and costs of doing business, we have a duty of care to our pubs, pub teams, customers and communities to make sure we offer the best possible service and experience in our pubs so investment remains vital. “Our work highlights the social and economic value in protecting our pubs, maintaining the character of each site while adapting to changing consumer needs. We will continue to work with all parties to help our pubs thrive in Scotland.”
TV in Hotels – Why is the AVLA Licence Required? Despite the surge in streaming services, live television remains a key amenity in hotels and a basic expectation for guests. It contributes to a sense of familiarity and relaxation. For hoteliers, it’s a simple yet powerful way to enhance guest experience. However, there is a crucial legal dimension that is often overlooked: showing television in guest rooms constitutes a “communication to the public” under UK copyright law. This means hotels must hold the appropriate licences to avoid infringing copyright—and facing potential legal consequences. The AVLA Licence is specifically designed to meet this requirement. It allows hotels, aparthotels, serviced apartments, B&Bs and similar establishments to legally offer their guests access to TV channels featuring films, series, documentaries, cartoons and other content from AVLA’s extensive repertoire. Titles from AVLA’s repertoire are regularly aired on the main UK national TV channels, as well as on other networks.
It is worth noting that the AVLA licence covers a repertoire of works and rights not covered by other licences. Consequently, the licences from other bodies do not replace the AVLA licence, and vice versa. AVLA represents the UK’s broadest community of audiovisual creators, comprising tens of thousands of producers, authors, performers, directors and visual artists. Obtaining the AVLA Licence is simple, with quick online registration. The royalties collected are distributed to the respective rightsholders. Respecting copyright is more than ensuring legal compliance -it also reflects a commitment to fair business practices. By taking the AVLA licence, hotels support the UK creative community, renowned globally for its quality, innovation and artistry. To learn more about AVLA visit www.avla.uk
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Colombo Kitchen Raises Close to £3,000 to Support Communities Affected by Flooding in Sri Lanka South West London–based Sri Lankan restaurant group Colombo Kitchen, led by Sri Lankan-born chef and restaurateur Sylvia Perera, has raised close to £3,000 to support communities affected by severe flooding in Sri Lanka following Cyclone Ditwah, alongside further personal donations made by Chef Sylvia herself.
used for its intended purpose, with progress monitored on the ground. The areas most severely affected by the flooding include Kotmale and Kandy, where Colombo Kitchen’s support will be focused. Based on current funds, the team plans to support two to three families, with further families selected should additional funds be raised. Priority will be given to low-income households, particularly families with children and female-led households. In addition, two boxes of clothing have already been sent to Kotmale through trusted local contacts at St Mary’s Church, providing immediate practical support to families affected by the flooding.
Funds have been raised through a series of community-driven initiatives, including a fundraising buffet hosted at Colombo Kitchen on 30 November 2025, where all profits were donated to flood relief efforts. A pop-up at Imperial College London Hospital also raised over £1,000 through the sale of Colombo Kitchen’s signature Lamprais, a heritage Sri Lankan Dutch Burgher dish of rice and curries wrapped in banana leaf and baked, alongside traditional rice and curry boxes. Alongside fundraising, the Colombo Kitchen team has sourced, packed and shipped essential relief parcels containing food, drinks and household necessities, sent directly to Sri Lanka to support families who have lost their homes or access to basic supplies as a result of the flooding. Colombo Kitchen is directing funds straight to affected families, working with two doctors based in Sri Lanka who are helping to identify those most in need. This approach ensures support reaches families directly and is
In March 2026, Chef Sylvia and the Colombo Kitchen team plan to travel to Sri Lanka to personally meet and select families who will receive financial support to help rebuild their homes, working alongside medical professionals and local community contacts in Kotmale and Kandy as part of the next phase of this support. Chef Sylvia Perera comments: “Sri Lanka will always be home to me, and seeing the impact of the floods on families and communities has been heartbreaking. Colombo Kitchen is rooted in family and community, so coming together to raise funds and send practical support felt like the most natural thing to do. I’m incredibly grateful to everyone who has supported these efforts, both here in London and back in Sri Lanka.”
Hampstead’s The Stag Reopens Following Major Refurbishment Hampstead pub The Stag is set to reopen on 22nd January following an extensive refurbishment that has introduced several new features whilst retaining the venue’s traditional character.
ing breweries including Pretty Decent Beer, Verdant and Deya, alongside core brands such as Guinness, Asahi and Modelo. A seasonally rotating martini menu featuring seven serves has also been introduced to the cocktail offering.
The redesign has preserved the pub’s original features, including mounted stags, ornamental mirrors and open fireplaces, whilst adding modern touches throughout the property.
The food menu focuses on sharing-style dishes and contemporary takes on pub classics. Signature items include the ‘Stag Bag’— inspired by the Irish spice bag—rotisserie chicken dishes, and the venue’s established chicken wings. A lunchtime toastie menu caters to the local lunchtime trade, whilst Sunday roasts feature premium cuts with traditional accompaniments.
Notable additions include a dedicated events floor, an upgraded beer garden with its own bar, and outdoor screening facilities for major sporting fixtures including the Six Nations. The newly created Garden Room features cobblestone flooring, a fireplace and retractable awnings, positioning it as a year-round function space for private celebrations. The expanded outdoor area now includes a dedicated bar to improve service efficiency during peak trading periods. Behind the bar, the drinks offering has been significantly enhanced with five rotating craft beer taps featur-
A significant addition to the venue is ‘Upstairs at The Stag’, a firstfloor private hire space spanning three interconnected rooms. The events area includes its own beer taps and sound system, with options for external DJ hire. The space is designed for birthday celebrations and private functions, with dedicated kitchen and outdoor terrace areas.
Urban Pubs & Bars Continues London Growth Strategy with Five New Acquisitions London based independent pub group Urban Pubs & Bars has today announced the acquisition of five premium hospitality venues across the capital. The deals will complete on January 19th and mark another significant step in the group’s targeted expansion as it consistently outperforms the wider UK hospitality market. The acquisitions include The Prince Regent in Herne Hill and a package of four established sites from Brunning & Price. The Brunning and Price venues comprise The Roebuck and The Steam Packet in Chiswick, The Queens in Crouch End and Coco Momo in Kensington. These latest acquisitions follow a period of sustained growth for Urban Pubs
& Bars, including multiple openings and acquisitions throughout 2025 and the recent acquisition of Albion & East. With the addition of the five sites announced today, Urban now operates 65 premium venues across London delivering annual sales in excess of £100 million, firmly establishing the group as the capital’s leading independent pub operator. Chris Hill, Managing Director of Urban Pubs & Bars, said: “Well-run, well-positioned businesses are thriving in the capital. We’re seeing robust demand across our estate and strong like-for-like growth, which gives us the confidence to keep investing. These latest acquisitions are exactly the kind of sites we look for, and we’re excited about the opportunities they present as we continue to grow our London estate.”
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Landmark Junk Food Ad Ban Aims To Protect Kids’ Health Children will be protected from exposure to junk food advertising on TV and online as new regulations come into force to help tackle childhood obesity. Adverts for less healthy food and drinks are now banned on television before 9pm and online at all times. This decisive and world-leading action by this government is expected to remove up to 7.2 billion calories from children’s diets each year, reduce the number of children living with obesity by 20,000 and deliver around £2 billion in health benefits over time. Evidence shows advertising influences what and when children eat, shaping preferences from a young age and increasing the risk of obesity and related illnesses. The ban targets the media children and young people use most, at the times they use it. At the start of primary school, 22.1% of children in England are living with overweight or obesity and this rises to 35.8% by the time they leave. Tooth decay is the leading cause of hospital admissions for young children (typically ages 5 to 9) in the UK. Minister for Health, Ashley Dalton, said: “We promised to do everything we can to give every child the best
and healthiest start in life. “By restricting adverts for junk food before 9pm and banning paid adverts online, we can remove excessive exposure to unhealthy foods – making the healthy choice the easy choice for parents and children. “We’re moving the dial from having the NHS treat sickness to preventing it, so people can lead healthier lives and so it can be there for us when we need it. “This government has worked closely with health campaigners and industry leaders to find the right balance which combines our commitment to raising healthy kids and economic growth. It’s in everyone’s interest that parents and children can make healthy choices and we thank food and drink companies for getting behind these restrictions voluntarily since October, ahead of them taking legal effect today.” Previous interventions, such as the Soft Drinks Industry Levy, resulted in businesses reformulating to make products healthier and the measures coming into effect today have already had a similar impact, driving the development and promotion of healthier options.
Malhotra Group To Support Children’s Cancer North ONE of the North East’s leading hospitality businesses is preparing to embark on a year-long fundraising drive to support children with cancer in the North East and Cumbria.
Existing charitable initiatives such as an additional £1 donation to charity on customers’ bills and a nominated charity dish at each leisure venue will also remain in place.
Malhotra Group plc has chosen Newcastle-based Children’s Cancer North as its nominated charity for 2026.
Malhotra Group has revealed it raised in excess of £10.5k throughout 2025 for Gosforth-based St Oswald’s Hospice and operations director Atul Malhotra said he and his team are already putting plans in pace to raise funds for Children’s Cancer North.
And the Group’s head office team and staff across its portfolio of hotels, bars and restaurants have already made plans for a raft of fund-raising activities throughout the coming year. Formed in 2021, from the combined North of England Children’s Cancer Research and Children’s Cancer Fund, Children’s Cancer North is an independent charity which supports individuals and families affected by childhood cancer. More than 100 children and young people in this region are diagnosed with cancer each year and the charity also invests in pioneering research and works to raise awareness of children’s cancer. To raise money for the charity, Malhotra Group plans to introduce a raft of initiatives, including a cocktail battle this month (January) between staff at Gosforth’s Three Mile and The Runhead, at Ryton. Staff from each venue will create a charity cocktail, with the winner being chosen via a social media poll and a panel of judges. The company will then donate £1 from the sale of the winning cocktail at all venues. The Runhead is also planning a 24-hour sponsored bikeathon in February with a Big Fat Quiz set to take place at Three Mile in March, when all team admission money will be donated to the charity. Malhotra Group staff will volunteer at the Children’s Cancer Run on17th May and the Group will also be entering a five-strong team in the Great North Run later this year.
“As a parent myself I can’t imagine how it must feel when a child gets a cancer diagnosis,” he said. “It’s every parent’s worst nightmare. “But Children’s Cancer North is there to help – with financial and practical support and by actually investing in state-of-the-art research into kinder treatments – and they must be an absolute lifeline to parents in their darkest hours. “Cancer can strike any of us at any age and we hope that, through working with Children’s Cancer North, we will each learn more about it and about how to best support those affected by it.” Tiago Santos, Corporate Partnerships Officer, at Children’s Cancer North, said the charity was “hugely grateful” to be chosen as Malhotra Group plc’s nominated charity for 2026. “I think there is much to be said about the fact that we are two North Eastern organisations working together to make life better for children with cancer in our region, and across Cumbria. “I look forward to all the opportunities that lay ahead for us to do just that and continue to make a real difference within our local communities.”
Kent Restaurateur's Double Scoop At Asian Food & Drink Awards Dev Biswal, the owner-chef of The Cook’s Tale and Cafe Marrakech restaurant in Canterbury plus The Cook’s Adventures tour company, has received two more prestigious awards to add to his impressive collection. Biswal, was named National Chef of the Year and The Cook’s Adventures won the accolade for Culinary Tourism for his in-bound and international gastronomic food tours, at the 10th Asian Food and Restaurant Awards held at the Dilly Hotel in London before Christmas. The Cook’s Tale has also just been included in the new 2026 edition of Harden’s Best UK Restaurants. The authoritative hospitality guide says: “Exciting fusion cooking using adventurous ingredients … which promotes the cuisine of Odisha in East India … the food is always interesting and delicious.” “I’m indebted to my dedicated and hard working team for consistently producing dishes of such high quality, our local farmers for their excellent produce and am grateful to the loyal clientele who continue to nominate us for these awards,” said Biswal. Other awards have included. ‘Best Restaurant’ at the Taste of Kent Awards; ‘Best Indian Restaurant’ by Morrisons magazine; ‘Best Restaurant in the Southeast’ by the Cobra Good Curry Guide, Asian Chef of the Year at the Asian Restaurant Awards, Best Asian Chef – Outside London at the Asian Oriental &
Chef Awards, Fine Dining Restaurant of the Year – Kent from the Good Curry Guide and Excellence in Culinary Tourism from International Travel Guides. The Asian Food & Restaurant Awards [AFRA] is an annual black-tie gala dinner dedicated to recognising excellence across the Asian food and hospitality sector. The awards celebrate outstanding achievements among restaurants, takeaways, chefs, food and drink brands, catering companies, retailers, and suppliers that have made an indelible mark on the eating habits of the British public. Attul Haq, AFRA’s CEO, said: “The British-Asian food and hospitality industry plays a significant role in the UK economy and contributes greatly to the country’s cultural and economic growth. “These awards highlight the contribution of the people and brands that are driving Britain’s food industry forward.” Biswal became inspired by north African cuisines after recruiting a Moroccan chef to join his brigade at The Cook’s Tale. He quickly added the destination to his destinations of his small group culinary tours operation, The Cooks Adventures. “This tourism award should help us boost numbers of gastro tourists coming to east Kent in 2026 for our ‘culinary pilgrimages’, taking in the local area’s beautiful countryside,” added Biswal.
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£21,200 Savoy Educational Trust Funding For Toque d’Or As Nestlé Professional Issues Final Call For Registrations The Savoy Educational Trust has pledged £21,200 to support the 38th edition of Nestlé Professional Toque d’Or, as part of a shared commitment to nurturing the next generation of hospitality talent. Participating colleges will benefit from prizes awarded at each stage of the competition to drive positive change across the industry. These rewards include: • National Heats: 48 back and front-of-house competitors, £150 per student, totalling £7,200 across participating colleges • Grand Finals: 12 back and front-of-house competitors, £1,000 per student, totalling £12,000 awarded to all participating colleges
in with the chance of securing the prize money for their college. Louise Bawden, senior events and strategic partnership manager for Nestlé Professional, said: “We’re thrilled to be working once again with the Savoy Educational Trust, whose funding allows us to elevate the Toque d’Or experience for students and colleges across the UK. As we approach the final registration deadline, now is the time for colleges to get involved. This competition goes far beyond the kitchen or restaurant floor, it’s an inspiring journey that blends creativity, cultural diversity and innovation, giving students the chance to challenge themselves, discover new perspectives and flourish in a real-world environment.”
The prize money, awarded directly to participating colleges, must be redeemed through Russums for hospitality equipment, ensuring it directly benefits training and skills development. For more details, please refer to our terms and conditions.
Angela Maher, Chief Executive of The Savoy Educational Trust said: “Nestlé Professional Toque d’Or plays a vital role in nurturing the next generation of hospitality talent and our continued investment ensures every college and student that reaches the key stages of the competition benefits directly from enhanced training and development opportunities.”
College lecturers have until Thursday 15 January to register their back and front-of-house students. With the deadline fast-approaching, Nestlé Professional is calling on lecturers to put their best students forward to be
To register their Level 2, 3 and 4 back and front-of-house students before Thursday 15 January, college lecturers should visit: www.nestleprofessional.co.uk/toque-dor
• Winning Colleges: An additional £1,000 for the winning colleges
Entries Open For Graduate Awards 2026 As Sally Abé Takes Helm As Chair Of Kitchen Examiners The Craft Guild of Chefs has opened entries for the Graduate Awards 2026, one of the most respected awards for young chefs in the UK. This year brings an exciting development as industry leader, Sally Abé who is head of food at The Bull, Charlbury, will take on the role of Chair of Examiners for the Kitchen Graduate Award, marking a new chapter for the event. Sarah Frankland will continue her exceptional leadership as Chair of the Pastry Graduate Award throughout 2026. The Graduate Awards is an exam rather than a traditional competition, with no cap on how many chefs can achieve success each year. Since its launch in 2002, more than 100 chefs have earned this award, which offers an outstanding opportunity to showcase talent, gain insights from industry experts, build valuable connections, and receive recognition for culinary skills. Those progressing to the semi-finals and finals will tackle a series of challenges, including a multiple-choice test and practical kitchen tasks. Known as a pathway into the semi-finals of Young National Chef of the Year, many achievers of this award have gone on to compete for a variety of prestigious titles, gain promotions and even achieve Michelin stars. Steve Munkley MBE, founder of the Graduate Awards and Vice-President of the Craft Guild of Chefs said “Having recently met with Sally to plan for this year’s event we know she’s going to bring a fresh perspective and a strong commitment to nurturing young talent in the hospitality industry. Sally was full of ideas to ensure the Graduate Awards continue to entice and excite young chefs, and we know she’ll be a huge support to everyone who enters.” Sally Abé added: “What appealed to me most about this role is how the Graduate Awards is all about cel-
ebrating the next generation of chefs and giving them the confidence and platform to showcase their skills. For many of the chefs, this will be the first time they have ever put themselves forward for an industry event and it’s vital they feel supported. I’ve been an examiner for this award for the last two years and have some exciting new culinary challenges to bring to the kitchen exam.” Sarah Frankland, executive pastry chef at Pennyhill Park, commented: “Last year, we celebrated ten years of the Pastry Graduate Award, and my aim is always to build on the previous year’s success. I want to ensure we are always keeping pastry chefs in the spotlight. It’s not an easy award to gain and requires time, patience and practice but the opportunities for those who achieve it are huge and it can help to open new doors in this industry. Every year, I’m inspired by the dedication and innovation the young chefs demonstrate and it’s a privilege to support their journey.” Finalists will also enjoy an immersive two-day mentoring experience in Hampshire during the summer, featuring visits to local producers, hands-on masterclasses, and networking opportunities with leading professionals. To enter the Graduate Awards, chefs simply need to complete the online entry form on the Craft Guild of Chefs website before the deadline on Tuesday, 31st March, 2026. The Graduate Awards are sponsored by Ariane Fine Porcelain, Belazu, CCE London Ltd, City and Guilds, Daregal Gourmet, Essential Cuisine, Grande Cuisine, HIT Training, James Knight of Mayfair, Lakeland Dairies, Maldon Salt, Meiko UK, NOWAH, Oranka, Reynolds, Robert Welch, Savoy Educational Trust, The Caterer, The London Meat Co, TUGO, University of West London, The Worshipful Company of Cooks.
Hospitality & Housekeeping: From Daily Practice to Future Vision at Interclean Amsterdam 2026 In today’s hospitality sector, cleaning and hygiene are no longer quiet back office activities but visible and defining elements of the guest experience. Hotels and holiday parks must deliver immaculate rooms and public spaces while inspiring confidence, supporting sustainability, and embracing innovation. Hygiene, technology, and guest focus have become crucial pillars of modern hospitality, and these themes align seamlessly with what visitors will experience in April 2026 at Interclean Amsterdam, where the new Hospitality Experience Centre offers a glimpse into the future.
HYGIENE AS THE FOUNDATION OF GUEST EXPERIENCE A clean and well maintained environment is the bedrock of every positive stay. Since the COVID 19 pandemic, expectations have shifted: guests demand spotless spaces and visible reassurance that cleaning has taken place. Disinfecting high touch surfaces such as remote controls and door handles, and providing in room hygiene kits with sanitiser and wipes, are now standard. Air quality is also vital. Hotels and parks invest in ventilation and purification systems to enhance comfort and safety, creating environments where hygiene is a tangible promise.
INNOVATION IN HOUSEKEEPING Technology is reshaping housekeeping. Autonomous robots vacuum and mop floors, UV C devices disinfect surfaces, and IoT systems provide real time updates on room status. Predictive analytics tailor cleaning routines to guest behaviour and occupancy, ensuring lobbies, gyms or restaurants are cleaned proactively during peak times. Laundry logistics are evolving too: RFID tags and smart inventory systems reduce losses and ensure hygiene compliance. Sustainable washing methods, such as ozone or cold water technologies, combine cleanliness with energy savings, a key advantage for environmentally conscious travellers.
from ordinary to memorable. Technology supports, but human attention remains the heart of hospitality.
INTERCLEAN AMSTERDAM 2026: HOSPITALITY EXPERIENCE CENTRE At Interclean Amsterdam 2026, held from 14–17 April at RAI Amsterdam, more than 900 exhibitors and 30,000 visitors from 143 countries will gather at the world’s leading platform for cleaning and hygiene. The Hospitality Experience Centre is a highlight where practical innovations for hotels and holiday parks come to life. Demonstrations include robots delivering linen, smart housekeeping apps enabling real-time communication between teams and guests, and AI-driven systems anticipating cleaning needs. In this realistic setting visitors can virtually walk through guest rooms and see how AI and IoT optimise cleaning cycles. The Centre is a showcase that addresses the everyday challenges of housekeeping hygiene, efficiency, sustainability, and guest satisfaction with cutting-edge solutions.
FROM PRACTICE TO FUTURE The Essential Guide to Housekeeping in Hotels and Holiday Parks highlights how crucial hygiene, technology, and guest focus have become. The Essential Guide makes clear that housekeeping today is about more than cleaning: it is a strategic pillar of brand perception, guest satisfaction, and sustainability. Interclean Amsterdam 2026 builds on this by offering professionals a platform to see, test, and discuss the latest solutions. For hotels and holiday parks, this is an opportunity not only to improve current processes but also to develop a vision of hospitality in 2030. The Hospitality Experience Centre acts as a bridge between daily practice and future oriented innovation.
THE HUMAN FACTOR
The combination of practical guidance from the Essential Guide and the forward looking perspective of Interclean Amsterdam 2026 underscores that housekeeping and hospitality are entering a pivotal phase. Hygiene, technology, sustainability, and human hospitality converge in a new standard that defines both daily operations and long term strategy.
Despite technological progress, housekeeping staff remain essential. Training and empowerment ensure teams operate machines confidently while embodying hospitality. A well trained team takes ownership of hygiene standards and contributes to a culture where cleanliness equals care and professionalism.
Those wishing to experience the future of hospitality will find in the Hospitality Experience Centre at Interclean Amsterdam 2026 an inspiring showcase, a place where the essence of cleaning and guest experience meets the innovations driving the sector forward.
Personal touches, from a handwritten welcome card to a carefully executed turndown service, elevate a stay
See the advert on the back cover for further details.
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The Source Trade Show Preview The Source Trade Show Returns for 2026 – Celebrating 21 Years of Connecting South West Hospitality The South West’s leading food, drink, and hospitality event is back! The Source trade show returns to Exeter on Tuesday 3rd and Wednesday 4th February 2026, marking its 21st year as the region’s go-to showcase for innovation, inspiration, and connection. For two decades, Source has been the cornerstone of the South West hospitality calendar, drawing thousands of buyers and decision-makers from across the region and beyond. Renowned for bringing together top suppliers, passionate producers, and forward-thinking retailers, it’s the ultimate destination for anyone looking to stay ahead in food, drink, equipment, and services. This milestone year promises the biggest and most dynamic show yet, featuring a vibrant mix of established brands and exciting newcomers. Expect cutting-edge products, fresh ideas, and exclusive opportunities to elevate your business. Why you should attend: • Discover 200+ exhibitors showcasing the best in food, drink, hospitality, and retail. • Taste and test the latest innovations first-hand.
• Network with industry peers and build valuable connections. • Access exclusive show offers you won’t find anywhere else. • Plan ahead with fresh ideas for menus and seasonal trends. And that’s not all - alongside Source, the venue is hosting two other major events making this year unmissable: • Westcountry Tourism Conference – expert insights and networking for tourism professionals (booking required at westcountrytourismconference.org.uk). • Taste of the West Awards Ceremony – celebrating excellence on 3 February. (Invite only. More information at www.tasteofthewest.co.uk/taste-west-awards-ceremony2025). With everything your food or hospitality business needs under one roof, The Source trade show is your ultimate platform for sourcing, learning, and growing in an ever-evolving industry. For more details or to register, visit www.thesourcetradeshow.co.uk, or call 01934 733456
Daymer Bay Juices & Lemonades Established in 2010, our no.1 aim has always been to produce the finest quality juice based drinks in a pure & natural way. We search the globe for the best ingredients to ensure every Daymer Bay bottle is as good as the last. Our taste experts have put all their knowledge to good use to blend different varieties of fruits to arrive at flavours you and your customers will love. Our offering includes our premium NFC juices, traditional lemonades along with the Mocktails which are the newest addition to the range – all naturally delicious and refreshing and inspired by the beauty of the North Cornish coastline.
Our core range comes in 250ml, single serve glass bottles, available in seven flavours so there’s something for everyone from the ever-popular Pure Orange & Apple juice to our delightfully refreshing Still Lemonades. Our new Mocktails range includes the five delicious flavours of Mojito, Strawberry Daiquiri, Pina Colada, Passionfruit Martini and Blue Mai Tai, perfect to appeal to consumers in the rapidly growing low/no alcohol market. For more information about stocking our Daymer Bay range, contact us at: sales@daymerbaydrinks.co.uk See us on Stand B1
Come and find us on Stand B1
VISIT CLH NEWS ON STAND C1
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The Source Trade Show Preview
Denhay - Bacon They'll Come Back For For more than seven decades, Denhay Farms has stood at the intersection of craftsmanship, animal welfare and uncompromising quality. From our beginnings in the Dorset hills to becoming one of Britain’s most trusted names in premium bacon, our ethos has remained constant: to make food with intention, care and integrity. That dedication has been recognised at the highest level: Denhay holds a Royal Warrant for bacon, a mark that reflects our commitment to producing food of outstanding quality and provenance.
natural texture and the distinctive depth of flavour Denhay is known for. Whether cooked in volume or showcased in signature dishes, our bacon performs beautifully every time. Working directly with professional kitchens allows Denhay Direct to provide tailored solutions - flexible ordering, dependable delivery and product formats designed to support efficiency without compromise. From our award-winning Dry Cured Back Bacon to our richly smoked streaky cuts, chefs know they are receiving premium bacon backed by decades of expertise.
This philosophy is brought to life through Denhay Direct - our dedicated service for delivering exceptional bacon straight to the hospitality industry. Denhay Direct was created to give chefs, hoteliers and foodservice partners direct access to ingredients that elevate the plate while offering the consistency and reliability their kitchens depend on. Every rasher of Denhay bacon begins with high-welfare farming and responsible sourcing, followed by the heart of our craft: our bacon is cured entirely by hand. This slow, meticulous approach ensures an even cure,
Denhay are more than a supply route; we are a partnership grounded in transparency, responsiveness and shared passion for quality ingredients. As hospitality continues to evolve, Denhay remains committed to helping kitchens create memorable experiences - bringing our craft, our heritage and our Royal Warrant directly to the people who value them most. See us on Stand B2 or visit direct.denhay.co.uk
Empire Services: Commercial HVAC & Catering Specialists
technical, operational and compliance needs. Whether upgrading equipment or fitting out a complete workspace, our engineers ensure every installation is completed to a high standard with minimal disruption.
Empire Services supports businesses across the South West with dependable engineering across six core areas: air conditioning, refrigeration, commercial heating, ventilation, catering equipment and freezer/cold room trailer hire. Our team provides installation, servicing and rapid emergency support to keep essential systems running safely and efficiently.
Alongside this, we offer one-off repairs, planned maintenance and fully inclusive service contracts to reduce downtime and extend equipment lifespan. Trusted for our responsiveness and workmanship, Empire Services helps businesses operate smoothly all year round.
Installation is a major part of what we do, and we work closely with restaurants, schools, hospitality venues, manufacturing sites and large commercial facilities to design and fit systems that meet each site’s
See us on Stand G26 or visit www.empireservicessw.co.uk
Sophisticated Drinking, Without the Alcohol As consumer demand shifts towards healthier, more considered drinking choices, the no/low alcohol sector continues its rapid growth. Hospitality venues are increasingly searching for sophisticated alternatives that appeal to guests seeking quality without compromise. Earlsmann VINE, a Devon-based producer of naturally alcohol-free drinks inspired by classic wine styles, is helping lead that change. Unlike de-alcoholised wines, which often taste overly sweet or artificial, Earlsmann VINE products are developed from the outset to deliver clarity, balance, and authentic wine-like character—without fermentation and without alcohol. The range includes white, blush and red variants, each designed to complement food pairings and elevate the dining experience. The response has been striking. At recent public tastings, approximately one in three people who
tried the drinks went on to purchase—a compelling indicator of both commercial and consumer potential. Earlsmann VINE's Grenache Blush recently won a Taste of the West Gold Award, with its New Zealand–inspired white achieving Silver, reaffirming its quality credentials. With growing interest from bars, restaurants and wellness-focused venues, now is the time for operators to rethink their alcohol-free offering. Earlsmann VINE provides a refined option for those who choose not to drink—without feeling like they’re missing out. Earlsmann Vine; 01884 259917; earlsmann.store; sales@earlsmann.co.uk Visit us on stand H10 at The Source
The Source Trade Show Preview The Dartmoor Ice Cream Co. We are an artisan ice cream company based on Dartmoor. We use cream and gallons of lovely fresh milk from cows that graze on the foothills of Dartmoor. We are passionate about creating the nearest thing to proper home-made ice cream. Making in small batches, we keep, as much as possible, to ingredients you would find in your larder, while not compromising on quality. In addition, many of our ice creams are made even more delicious by the addi-
The Label Group
The Label Group Ltd are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products. The labelling gun market can be complicated. Many products are known by dif-
We are proud to say that all our fudge is: • Palm Oil Free • Gluten Free • No Artifical Colourings Or Flavours • No Stabilisers • 8 Month Shelf Life We have won multiple awards for our fudge over the years and believe this is due to offering a delicious product that leaves customers always wanting to come back for more. We have also been voted as Britain’s Best Traditional Fudge Company 2022-2023, a title we are extremely proud of.
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tion of chunks and sauces, most of which are lovingly made by us. Our fruit ice creams and sorbets are made from real fruit. We think you will find that, despite our premium quality, we are competitively priced. We sell a range of tub sizes, including napolis, for hospitality, but also sell ice cream in 120ml and 450ml tubs for retail. Visit www.dartmooricecream.uk or see us on stand C2. ferent names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. See us on Stand H4 or call 01736 810334 for details.
The Devon Fudge Company Ltd We produce a quality, handmade, luxury Devon Clotted Cream Fudge using only natural ingredients, all cooked in a traditional method.
Issue 298
All our fudge is cooked to order, maximising shelf-life and ensuring the freshest product is delivered to you. We source as many ingredients locally as possible, to cut down on our carbon footprint and support local businesses when ever we can. See us on Stand at the Source Trade Show or visit www.thedevonfudgecompany.co.uk for further information.
Quality, handmade, luxury DEVON CLOTTED CREAM FUDGE using only natural ingredients, all cooked in a traditional method. We are proud to say that all our fudge is: • PALM OIL FREE • GLUTEN FREE • NO ARTIFICAL COLOURS • NO STABILISERS OR FLAVOURS • 8 MONTH SHELF LIFE
We source as many ingredients locally as possible, to cut down on our carbon footprint and support local businesses when ever we can.
www.thedevonfudgecompany.co.uk
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Energy Solutions
Left in the Dark: Why Hospitality Must Build Its Own Energy Future By Kat Auckland, Director of Communications and Projects at Geo Green Power (www.geogreenpower.com)
Holidaymakers may have filled beer gardens and seaside restaurants as the UK’s hottest summer draws to a close, but behind the scenes the hospitality sector is grappling with a growing crisis. Rising operational costs - particularly soaring energy bills - are putting significant pressure on pubs, restaurants, cafés, and hotels. Since last autumn, more than a thousand venues have closed, and the industry has accounted for over half of the UK’s job losses since October 2024. The challenge is compounded by the UK’s Industrial Strategy, which from 2027 will reduce electricity bills for energy-intensive industries such as manufacturing by up to 25%, but leave sectors such as hospitality in the cold. Hospitality businesses will not receive the same support, leaving them dangerously exposed to volatile wholesale energy prices. While government relief is limited, operators are not without options. Investments in on-site generation, battery storage, and energy efficiency measures can help the sector mitigate risk, improve resilience, and plan for the long term, as Kat Auckland, Director of Communications and Projects at Geo Green Power explains.
ON-SITE GENERATION AND EFFICIENCY “Having spent 15 years in the hospitality industry I know how accomplished the sector is at controlling cost, and the bottom line is that hospitality operators need to take the same proactive approach to managing
their utility costs,” says Auckland. “Many operators have already maximised savings through energy efficiency and resource management, and they must now turn their attention to energy generation for long-term performance.”
“There is untapped power waiting for businesses across the UK in their car parks. They could harness enough energy to cover their electricity needs and even sell energy back to the grid, paying for their investment in the process,” says Auckland.
For larger operators, even marginal efficiency gains have delivered meaningful savings. Measures such as LED lighting, occupancy sensors, and modern heating and cooling systems can reduce consumption without compromising guest comfort.
“Solar carports, like the ones being deployed at leading hospitality businesses, have a lot of potential because they're free-standing structures that don't require additional land or a reduction in parking spaces, whilst requiring no major groundworks.”
But to truly stabilise costs, businesses must look at renewable energy to future-proof operations, and many already are.
BATTERY STORAGE
Advances in solar technology mean panels generate significantly more energy per square metre than previous models, opening up feasibility for older buildings or sites with limited roof space. At the same time, costs have fallen by almost 90% over the past decade (Our World in Data, 2024), making adoption more financially accessible. “These improvements mean operators can now generate more energy from smaller installations,” Auckland adds. “Funding options such as power purchase agreements are also helping to lower the barriers to entry.” Crucially, operators don’t need to overhaul their entire estate at once. “We’re seeing many hospitality businesses take a phased approach, starting with one or two sites, then reinvesting the savings into further installations,” says Auckland. “That ability to scale gradually makes solar a more realistic and sustainable strategy for groups managing multiple venues.”
SOLAR CARPORTS OFFER UNTAPPED POTENTIAL One example of this phased approach is the integration of solar carports. These structures convert underutilised parking areas into sources of solar energy, allowing businesses to gradually expand their renewable energy capacity. Beyond generating electricity, solar carports offer multiple advantages, they provide covered parking, support EV charging, reduce energy costs, and can even allow surplus energy to be sold back to the grid.
Battery storage provides additional flexibility for managing energy consumption. Paired with on-site solar generation, it allows businesses to store surplus daytime energy and use it during peak evening hours, when restaurants, hotels, and leisure venues are busiest. “This approach can help businesses manage costs more effectively while reducing reliance on grid electricity during high-demand periods,” explains Auckland. “It also supports wider decarbonisation goals, which are becoming increasingly important for customers and stakeholders alike.” By smoothing consumption and reducing exposure to volatile wholesale prices, storage not only lowers costs but also provides greater certainty over energy supply. For hospitality operators, it strengthens resilience while securing reliable supply regardless of market fluctuations or geopolitical events.
BUILDING RESILIENCE AND SUSTAINABILITY The case for investment in energy efficiency and on-site generation extends beyond cost control. Guests are increasingly attentive to sustainability credentials, employees want to work for businesses aligned with their values, and investors expect credible action on carbon reduction. In a landscape where external support is limited and energy volatility is set to persist, building resilience is no longer optional. By investing in efficiency, solar PV, and battery storage, hospitality businesses can take greater control of their future, reduce financial risk, and safeguard the sector’s long-term stability.
How Strategic Energy Purchase and Management Can Support Hospitality’s Future By Andrew Ashton, energy procurement expert and head of consultancy at Consultus International (https://consultus.com) With the Autumn Budget looming, the hospitality industry is bracing for new financial pressures. Andrew Ashton, energy procurement expert and Head of Consultancy at Consultus International, believes the sector needs to prioritise energy by implementing a derisking strategy that accounts for future volatility alongside sustainability requirements. Here, he discusses the importance of transparency and proactivity to help prepare for the future, protect costs and boost sustainability. The hospitality sector is already facing immense pressures, with potentially more challenges to come after Rachel Reeves’ Budget announcement on 26 November. With persistently high operating costs, a severe labour shortage and a drop in consumer spending, the perfect storm is already brewing. When we look closely at how energy pricing impacts hospitality businesses, it is clearly an area that needs prioritising regardless of the outcome of this month’s Budget. Energy purchasing decisions are now discussed at senior board level within most businesses – and are often the second highest cost after staffing -- yet there are still issues with the approach being taken.
UNSEEN RISKS The current practice for some large hospitality operators is a basic "pot luck" energy strategy. Whether choosing to go direct to a supplier or through an energy broker, these contracts are typically fixed for one to three years, and are then reassessed and changed just weeks before renewal. The main issue with this approach, is that it compromises stability and does not support long-term financial or net zero goals – which all businesses need to be prioritising. For large hotel operators that could be spending millions on energy each year across multiple sites, a pot luck approach can expose the business to significant unseen risks, particularly as the energy market is
so volatile. Locking into a contract like this can mean opportunities to save are missed, or budgets become strained if prices continue to rise. In addition, it is critical that hospitality is prepared for the unavoidable increase in Transmission Network Use of System (TNUoS) charges (projected to increase hugely from April 2026). This cannot be controlled, but its impact can be managed within this strategic approach, by shifting peak-time consumption away from high-demand periods. In summary, it is important for operators to look at both ends of their energy strategy – the buying process as well as the management. Both are required to ensure long-term resilience and flexibility that can keep up with the changing market and regulations. And for many businesses, the problems can stem from the broker or automatic energy service being used, which may provide more generic support rather than tailored advice, based on detailed analysis and understanding.
DYNAMIC SOLUTIONS To become more agile and resilient with energy buying and management, one solution is to shift to a more dynamic purchasing strategy. This means instead of purchasing energy in a single lump sum and fixing for three years, energy can be bought in blocks (tranches) over time, according to a pre-agreed risk management strategy. Tranche buying, or flexible procurement, is a strategy used by large energy consumers to spread the risk of purchasing their yearly energy requirements by making multiple, smaller purchases over time, rather than a single, high-stakes purchase on one day. Decisions are guided by robust market intelligence and financial modelling, and can even include scenario-based insight to gauge what future price fluctuations could mean for profit and loss (P&L) - particularly important when we think about the changes from the upcoming Budget. In some instances, this has the potential to save businesses significant amounts of money. At Consultus International, our team implemented a flexible three-year contract for a multi-national hotel group by locking in different energy blocks across the contract period. This achieved a saving of around £25 million, demonstrating how this type of structured purchasing can consistently outperform a fixed price-style contract.
THE NET ZERO OPPORTUNITY
Strategic procurement is the essential first step toward meaningful ESG and net zero goals and extends far beyond simply buying a 'green tariff'. True efficiency begins with knowing what you are using and when, and strategic buying naturally requires this level of proactive energy management. Once energy purchasing is robust and reliable, thoughts can turn to controlling the consumption, which is a good opportunity to utilise tools such as energy audits and virtual energy management, to help cut down usage or shift it to cheaper times of the day. Having a strategic energy partner or consultant can also support flexible energy contracts to ensure a greater proportion of renewable energy is purchased, which then directly supports sustainability targets.
TAKE ACTION Ahead of the Budget, and certainly before the next contract renewal, hospitality operators should consider the following: •Check your strategies: Is there a clear, dynamic strategy in place for energy purchasing, and a separate strategy to effectively manage consumption? If not, this is a crucial place to begin. • Review partners: Is the business working with a transparent, trusted energy consultant, relying on brokers, or going direct to suppliers? A true energy consultant goes beyond basic procurement, providing financial modelling, risk management, and market intelligence. If the business is experiencing poor, opaque service, money is likely being wasted and cost savings are not being spotted. • Assess net zero integration: Is the business considering how better energy management and purchasing can support your net zero goals and, in turn, offer compelling marketing/green messaging? For any size hospitality operator, sustainability is only going to become more important.
FINAL THOUGHTS This strategic shift in energy purchasing and management is not a luxury; it is a fundamental requirement for long-term resilience and competitive advantage within the hospitality sector. With potentially more challenges on the horizon for the sector, ensuring energy costs and use is streamlined and sustainable is a no-brainer. It is therefore advised to make internal assessments about what plans are in place currently, and if required, engage a trusted, transparent partner to begin seeing the true financial benefits of a bespoke strategy.
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Energy Solutions
The Energy Trends Set to Impact Hospitality in 2026 UK hospitality is changing fast. As 2026 approaches, sustainability is becoming a key differentiator, with a recent Booking.com survey showing that 74% of UK travellers actively seek sustainable options and many are willing to pay more for them.
Fortunately, there are practical, future-proof solutions. On-site solar generation offers fast payback for the energy-hungry hospitality sector, often in as little as three years, followed by decades of low-cost electricity. It reduces exposure to rising grid costs, makes sustainability commitments visible and supports additional services such as EV charging.
Investors are taking note too. ESG performance increasingly shapes valuations, lending decisions and asset strategies, with 49% of lenders saying they would divest from businesses that aren’t taking suitable action (Savills 2022). Hotels and other hospitality venues that embrace genuine sustainability - not just good marketing - can strengthen their brand, improve operational resilience and enhance asset value. At the same time, several major energy trends will influence how hospitality businesses manage costs. Although wholesale prices have stabilised compared to recent years, the charges for maintaining and using the UK electricity network are set to rise significantly in 2026, meaning many establishments may face higher bills even without increasing consumption. Meanwhile, carbon reporting is moving towards more granular, hour-by-hour data, making it essential for sustainability-conscious businesses to prove their energy is genuinely renewable.
When combining solar with truly renewable electricity supply and transparent reporting, this also allows businesses to build trust with guests, investors and partners. Good Energy helps businesses take control of their energy, offering 100% renewable electricity with hourly matching insights, solar installation expertise and competitive export tariffs. With 25 years of UK renewable expertise, we’re here to support hospitality businesses to navigate these energy changes, cut costs, reduce carbon make informed decisions that strengthen their businesses for years to come. Get started today: www.goodenergy.co.uk/business See the advert on the previous page for more information.
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.
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 CO2 reduction, with all allocations backed by Green Gas Certificates to verify renewable usage.
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.
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.
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 tariff which they’ve been happily using for a year now.
THE IMPACT
A POSITIVE PARTNERSHIP The Fold describes their experience with Calor as constructive and collaborative. Their sales representative listened carefully to what they wanted to achieve and helped design a workable solution. As they see it, this wasn’t just a switch in energy supply, but the beginning of a partnership that supports their wider sustainability goals.
LOOKING AHEAD For The Fold, sustainability is not a requirement but a responsibility — one that shapes every decision. Switching to BioLPG has been part of that journey, helping them to align the comfort they offer visitors with the environmental values that guide the business. For further information on Calor visit www.calor.co.uk/caterers See the advert on page 13 for more information.
Hospitality and Leisure Operators Encouraged To Cut Costs and Boost Sustainability with Solar PV Green energy experts have launched a new guide to show how solar PV can support resilience and guest expectations With energy costs climbing and guests expecting more sustainable choices, UK hospitality and leisure businesses are being urged to invest in solar PV to protect margins and reputations. This is according to a new guide from nationwide renewable energy installers, Geo Green Power, which sets out how pubs, restaurants, hotels and leisure centres can use solar PV to reduce overheads, stabilise costs and meet the demands of increasingly environmentally conscious guests. In its research for the new guide, ‘Powering Good Times’, the firm has uncovered how around two-thirds of UK diners now consider a venue’s ethical and environmental credentials when deciding where to eat. In addition to this, further research found that sustainable travel is now considered to be important to as many as four out of five travellers. At the same time, operators are facing high and unpredictable energy bills, with kitchens, pools, refrigeration and ventilation driving continuous demand. Against this backdrop, the guide is aiming to help hospitality and leisure businesses
understand the commercial, operational and reputational benefits of solar PV and take practical, informed steps towards reducing costs, strengthening resilience and delivering visible sustainability improvements. The guide also explores real-world examples of businesses already benefitting from solar PV, including Mitchells & Butlers, one of the UK’s largest pub and restaurant groups. Working with Geo Green Power, the company has installed solar PV across multiple sites. The installations generate over 470,000kWh of renewable electricity each year, saving more than 100 tonnes of carbon annually and reducing reliance on the grid, while providing customers with a visible signal of the company’s sustainability commitment. Kat Auckland, Communications Director at Geo Green Power, said: “In hospitality and leisure, the energy meter never really stops. Solar PV gives operators a way to take control, stabilise costs and show guests the sustainability story they increasingly want to see.” ‘Powering Good Times’ also outlines funding options, ranging from self-funded systems with payback in four years to Power Purchase Agreements that require no upfront capital. The guide is now available for download at: www.geogreenpower.com/solar-guide-for-commercial-sectors/
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Chefs' Buyers Guide
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
Celebrity Chefs Hail “Incredible” Copper Sharpening Innovation from Sweden Pans Made Entirely in Britain An exclusive range of copper pans has been created as a collaboration between UK manufacturers bearing the internationally recognised Made in Britain trademark. The Heritage Excell Copper Cookware Collection is entirely crafted in Britain. Every element of its creation, from the hand-spun metal bases through to the leather handle inlays and packaging box with tissue packing paper, is created in the UK, with five Made in Britain manufacturers contributing to its creation. Curtis Bligh, Head of Marketing Communications for Excell Metal Spinning, said: “The Heritage range of artisanal pans from Excell Metal Spinning is actively supporting 130 UK manufacturing jobs. Of the eight leading UK manufacturers involved in crafting the robust range of chef’s pans, frying pans, sauce pans and accessories, five of them are proud members of Made in Britain. In fact, we expressly looked at the Made in Britain membership directory to find manufacturers to get on board with. “Importantly, every aspect of this is totally sourced and
made in Britain. This is a collective of British manufacturers coming together to produce a unique product. “The Made in Britain accreditation gives us a tangible advantage in a very competitive market. It underpins that we’re perceived as high quality, entirely ethical in our practice, and innately sustainable in what we do. That's what that Made in Britain mark really stands for: it really means something, and that’s why we have it laserengraved onto our exclusive new range of celebrity-chef approved pans.” The performance and durability of the range have been thoroughly tested by Gary Pearce, head chef at the Michelinrecommended restaurant 36 on the Quay, and celebrity chef, food writer and cookery teacher, Gill Meller. Heating evenly, even in temperatures up to 220°C, made of 100% copper and finished with a non-stick tin lining, the range delivers clear quality for even the most discerning cook. To explore the range, visit: www.theheritageexcell.co.uk
100% British made copper cookware • 2mm thick pure copper with a chemical and PFA free, non stick tin lining • Hand made using traditional hand metal spinning techniques. A skill passed down through generations • Heats up to 220 Degrees Celsius
Praised by Chef Gill Meller and Michelin Star Chef Gary Pearce Supporting 8 British manufacturing SMEs and approximately 130 jobs
www.TheHeritageExcell.co.uk
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. What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No
overheating. Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.
The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades. No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com Phone: +46 581-147 90 Email: info@tormek.se
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Chefs' Buyers Guide 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.
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.
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.
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
LittlePod - Go On, You Deserve It... Authentic Mexican Ingredients, Delivered to Your Kitchen LittlePod’s responsibly-sourced natural ingredients are used in professional kitchens all over the world.
Leading chefs love LittlePod’s innovative products – none more so than Peter Gorton, a long-standing advocate for the company’s Campaign for Real Vanilla. “I love LittlePod’s natural vanilla paste – every chef should use it,” said Peter, a Michelin Star-winning Master Chef, who joined Janet Sawyer MBE BEM – LittlePod’s Managing Director and founder – at the Cake & Bake Show in November to demonstrate different ways to use his favourite LittlePod product. “LittlePod’s natural vanilla paste is so versatile. It saves so much time without compromising on quality.” Peter gave two demonstrations – using LittlePod’s Madagascan vanilla paste – on the Cake & Bake Stage at Olympia London, while Janet signed copies of her second book, Real Vanilla: Nature’s Unsung Hero, which is available to purchase from LittlePod’s website, and from bookshops and online retailers internationally.
“It is always a pleasure to take our Campaign for Real Vanilla out and about, and to underline the importance of using real and natural ingredients,” said Janet. “This year, I’ve been spreading the word about LittlePod and our products all over the world – in Japan, Australia and Canada – but it was great to be back in London, and to meet everyone at the Cake & Bake Show.
“We feel so fortunate to have a chef as accomplished as Peter to represent us and to demonstrate innovative ways to use our vanilla paste and other natural ingredients. I couldn’t be more grateful to Peter and we thank him for continuing to be such a fantastic ambassador for LittlePod.” Like to purchase LittlePod’s products – including Janet’s latest book – or put Peter’s recipes from the Cake & Bake Show to the test? Please visit www.littlepod.co.uk – or contact the LittlePod team at sales@littlepod.co.uk / telephone 01395 232022 for more details.
When it comes to creating authentic Mexican dishes, the secret lies in using genuine ingredients. For UKbased restaurants, shops, and bars, sourcing these items can often feel like a challenge. That’s where MexGrocer steps in. As a trusted supplier of Mexican food and drink products, MexGrocer provides an extensive range of high-quality ingredients straight from Mexico, making them accessible to businesses of all sizes.
Based in the UK, MexGrocer specialises in importing and distributing wholesale products to meet the growing demand for authentic Mexican cuisine. From essentials like tortillas and chillies to unique items like nopales and tomatillos, their catalogue is a treasure trove for chefs and food businesses seeking to serve genuine Mexican flavours.
popular and trusted brands, including Tajin, La Costeña, El Yucateco, Jarritos, Naturelo, Valentina, Ojo de Dios and more! These well-known names bring the authentic taste of Mexico to your kitchen, giving businesses the confidence to serve dishes that truly represent Mexican food culture.
MexGrocer isn’t just about providing ingredients; it’s about enabling UK establishments to embrace and celebrate Mexican food culture. Whether it’s a family-run taqueria or a high-end restaurant, MexGrocer helps businesses deliver the quality and taste their customers deserve.
They also stock hot sauces, beans, sweets, soft drinks, tequila, mezcal and a lot more, ensuring a comprehensive selection for any culinary need.
If you’re in the food and drink industry and want to bring the vibrant flavours of Mexico to your establishment, MexGrocer is your go-to partner. With a straightforward ordering process and a wide product range, they make it easy to stock up on all your Mexican favourites.
MexGrocer proudly stocks some of Mexico’s most
www.mexgrocer.co.uk
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The Source Roadshow Preview
Source Roadshow Serves Up Somerset’s Finest Food & Drink in 2026 Hale Events – the team behind leading regional trade shows such as The Source and Expowest Cornwall – is launching an exciting new event in 2026. The Source Roadshow will take place on Wednesday 25 February 2026 at the Bath & West Showground, bringing Somerset’s vibrant food and drink scene together under one roof.
line-up promises something for everyone. “We’ve organised trade shows all over the UK, but never in our home county – so this is exciting!” says Mike Anderson, MD of Hale Events. “Alongside producers, equipment and service providers, we’re making space for sector support organisations too. Expect to meet FareShare, The FSB, Visit Somerset, colleges promoting apprenticeships, and more – all helping to connect, educate and advise businesses.”
This one-day event is designed for the South West market, offering a must-attend sourcing opportunity for local buyers, chefs, hospitality operators, retailers, and distributors. With 100+ exhibitors, the Roadshow provides a dedicated space for businesses to connect, discover new products, and explore fresh ideas. Despite Somerset’s rich food and drink heritage, the region has never had its own dedicated trade show – until now. The Source Roadshow fills that gap, giving cafés, restaurants, farm shops, delis, and catering businesses the chance to meet a fantastic mix of suppliers and producers, on their doorstep. And it’s not just about food and drink – expect to find innovative equipment, EPoS systems, and essential business services too. From local artisans to major suppliers, the exhibitor
With backing from Taste of the West and key media partners, the Source Roadshow is set to become a valuable date in the industry calendar. Conveniently located for buyers from Somerset, Wiltshire, Dorset and beyond, it’s easy to get to and free to attend for trade buyers. Don’t miss this opportunity to source, network, and grow your business in the heart of Somerset. For full details on visiting or exhibiting, go to https://sourceroadshow.co.uk.
Severn Cider Severn Cider are multi award winning artisan cider and perry makers.
the Forest of Dean, Gloucestershire. We are continuing to plant cider apple and perry pear trees at our new orchards in Blakeney, home of the famous Blakeney Red Perry pear. See us on Stand D21 or visit www.severncider.com
We make whole juice draught and bottled ciders and perry using locally grown apples and pears. Since 1956 we have been making cider at our family home and now cider mill. Set within 4 acres of heritage orchards and established gardens, we are situated on the banks of the River Severn in Awre,
Malvern Bitters
Taking inspiration from cocktail traditions and Malvern’s rich water-cure heritage, Malvern Bitters’ flavours include the flagship Inky Blue (Aromatic) Bitters, which is a quirky, all-natural, colour-changing elixir that won GOLD at the World Drinks Awards 2024 and a silver medal at the London Spirits Competition 2024. Malvern Inky Pink (Chilli) Bitters was awarded a gold star in the Great Taste Awards 2024 (food and drink that
delivers fantastic flavour) and will add a spicy, slow burn to your favourite tipple. Malvern Inky Orange & Cardamom Bitters won a Bronze medal in the International Wine & Spirit Competition 2025. This bitters is a veritable mélange of citrus and spice, which will add a zesty, aromatic complexity to drinks. All flavours contain 40% ABV alcohol and fresh spring water from the Malvern Hills, are produced from scratch and will give your drinks colour, complexity, depth and flavour. See us on Stand D23D or visit www.malvernbitters.ink
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The Source Roadshow Preview
Arthur David For over 60 years, Arthur David has been part of the fabric of the South West’s food community. From family beginnings to a company trusted by thousands of chefs, one thing has never changed: our belief that great food starts with great service.
We deliver more than ingredients — we deliver confidence. Fresh produce picked with care. Fine foods sourced for flavour. Bakery, dairy, frozen and dry store lines chosen to help chefs save time, reduce pressure and raise the standard of their menus. But what really defines us is
The Label Group
The Label Group Ltd supplies labelling guns, thermal label printers and labels to retail, industrial and manufacturing sectors. As an independent business, we offer unbiased advice backed by more than 30 years of experience in this field. The labelling gun sector can be confusing. Products go by various names based
how we show up. Six days a week, early doors, in all weather — doing whatever it takes to support the kitchens that rely on us. Our teams build relationships that last, working closely with chefs, growers and makers to bring the very best of the season to our region. Chefs tell us they choose Arthur David not just for quality, but for trust — trust that what arrives will be right, fresh, consistent, and delivered with care. We’re proud to be a family-run business with a simple purpose: to help kitchens deliver amazing experiences through service, quality and knowledge. Arthur David. Trusted by chefs. Powered by service. Inspired by food. See us on Stand B26 or visit www.arthurdavid.co.uk on their application: labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our product selection covers every requirement, from basic occasional-use models to robust industrial machines, including specialist features like auto-incrementing guns for batch coding. All equipment comes with a one year manufacturer's warranty and is built to deliver years of dependable, efficient performance. See us on Stand D16 or call 01736 810334 for details.
DWC Services - Serving YOUR IT & ePOS. Needs Since 2000, DWC has been providing IT & ePOS Solutions to Hospitality Business throughout the South West, with customers from Weston Super Mare in Somerset to Fareham in Dorset to St Ives in Cornwall. We provide Hardware & Software Solutions available to suit ALL Hospitality sectors, from Cafes and Bistros to Bars & Restaurants to Hotel Chains.
Come visit us on Stand D4 and see how we can help you in 2026 & beyond. Working in Conjunction with Stuart Doderer - Payment Consultant. Official DOJO Payments Consultant for ALL Hospitality needs. See us on Stand D4 at the Source Roadshow or visit www.dwcservices.co.uk
SEE US ON STAND D4
VISIT CLH NEWS ON STAND D1
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Issue 298
Food Safety Food Safety in UK Hospitality: A Business-Critical Imperative The UK hospitality sector serves millions of meals daily, making food safety not merely a regulatory requirement but a fundamental pillar of operational excellence. As consumer awareness heightens and enforcement intensifies, establishments that fail to prioritise food hygiene face consequences extending far beyond financial penalties—reputational damage in the age of social media can prove catastrophic. Foodborne illnesses remain a significant public health concern across the United Kingdom. The Food Standards Agency estimates that approximately one million people suffer from food poisoning annually, with vulnerable populations—including the elderly, young children, pregnant women, and immunocompromised individuals—facing particularly severe risks. The most common causes of foodborne illness in hospitality settings include inadequate cooking temperatures, cross-contamination between raw and ready-to-eat foods, poor personal hygiene among food handlers, and improper storage temperatures. Each represents a preventable failure in food safety protocols. UK hospitality operators must navigate a comprehensive regulatory landscape. The Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013 establish the legal foundation, requiring businesses to implement food safety management systems based on Hazard Analysis and Critical Control Points (HACCP) principles. Under current legislation, food business operators must ensure food is safe to eat, prevent contamination, and maintain detailed records demonstrating compliance. Registration with local authorities is mandatory, and establishments can expect regular inspections under the Food Hygiene Rating Scheme (FHRS). The penalties for non-compliance can prove severe. Criminal prosecutions may result in unlimited fines, while serious breaches can lead to imprisonment for up to two years. Emergency prohibition orders can force immediate closure of premises or operations, with devastating financial
implications. Beyond criminal sanctions, civil liability looms large. Customers suffering illness can pursue compensation claims, whilst adverse publicity can trigger customer exodus and long-term revenue decline. The FHRS displays hygiene ratings from zero to five at business premises and online, making food safety standards instantly visible to consumers. Research consistently demonstrates that customers actively seek out highly-rated establishments whilst avoiding those with poor scores. A single-star drop in FHRS rating can significantly impact footfall and revenue. Social media amplifies this effect—negative reviews highlighting hygiene concerns spread rapidly, potentially reaching thousands within hours. Conversely, maintaining a five-star rating serves as a powerful marketing tool, building customer confidence and competitive advantage. Your food hygiene rating is now part of your brand identity. A poor rating doesn't just affect compliance—it affects your entire value proposition. Several industry-recognised codes of practice provide frameworks for excellence. The Safer Food, Better Business pack, designed specifically for smaller hospitality businesses, offers practical guidance on implementing HACCP-based systems without overwhelming operators with bureaucracy. Larger establishments often pursue ISO 22000 certification, demonstrating commitment to internationally recognised food safety management standards. Industry bodies including UKHospitality and the British Institute of Innkeeping provide sector-specific guidance and best practice resources. The key lies in proportionate implementation—systems must be robust yet practical, ensuring compliance without creating unnecessary administrative burden. Regular auditing, both internal and external, helps identify weaknesses before they become problems. Leading hospitality operators recognise that compliance alone proves
insufficient, whereas fostering a genuine culture of food safety throughout the organisation delivers superior outcomes. This means empowering staff to identify and report concerns, encouraging open communication about hazards, and ensuring management leads by example. Regular temperature checks, cleaning schedules, supplier verification, and equipment maintenance must become habitual rather than occasional. Investment in proper equipment—including adequate refrigeration, thermometers, and handwashing facilities—demonstrates serious commitment to food safety. Whilst regulatory compliance provides the legal imperative, the business case for exemplary food safety proves equally compelling. Establishments with strong food safety reputations enjoy higher customer retention, positive word-of-mouth marketing, and premium pricing power. Reduced waste through proper stock rotation and storage, fewer customer complaints, and decreased staff absence due to illness deliver tangible financial benefits. Insurance premiums may reflect food safety performance, whilst due diligence in the event of claims proves invaluable. Food safety in UK hospitality establishments represents far more than regulatory compliance—it embodies professional responsibility, business acumen, and respect for customers. The legal framework provides clear minimum standards, yet truly successful operators exceed these requirements, embedding food safety excellence into every operational aspect. As consumer expectations rise and regulatory oversight intensifies, the hospitality sector must recognise food safety as a cornerstone of sustainable success. Investment in training, systems, and culture yields dividends in customer loyalty, brand strength, and business resilience. The question facing every hospitality operator is straightforward: can you afford not to prioritise food safety? In an industry built upon trust and reputation, the answer proves self-evident.
How Wireless Monitoring Protects Food Integrity Jason Webb, managing director, Electronic Temperature Instruments Ltd (www.etiltd.com) In commercial kitchens, precise temperature control is the cornerstone of food safety. Even minor deviations in refrigeration or cooking can allow pathogenic bacteria to proliferate, compromising both safety and shelf life. Many operations still rely on manual checks and paper HACCP records. These are prone to errors, such as readings being missed or data being misinterpreted. Digital monitoring offers a more robust solution. WiFi loggers and Bluetooth® enabled thermometers provide real-time temperature tracking across storage units, prep areas, and cook-chill processes. They can send instant alerts to smartphones or central monitoring hubs if critical limits are breached, allowing staff to respond before food starts to spoil.
The same applies across the full food journey. From receiving deliveries to cold storage and hotholding, continuous monitoring ensures that perishable goods maintain the required time-temperature parameters, reducing risk and waste. Automated logging also produces tamper-proof, traceable data for auditors and regulators, supporting compliance without slowing operations. For high-risk products and busy kitchens, connected temperature systems are a modern essential. They protect staff, customers and stock, while delivering operational intelligence that manual checks simply cannot match.
Compliance at Your Fingertips with PREPsafe to assist. Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers. PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.
OTHER FEATURES OF PREPPY APP PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry. The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use. PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time. “Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting. Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant. In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready
PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including: • Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy info • And many more... New customers can also benefit from a free one-onone screen share tutorial to maximize the app’s functionality. www.prepsafe.com uksales@prepsafe.com +44 (0)20 3960 8787 Mobile: 07951749664
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Food Safety
No More Lax Labels – How Labelling Technology Can Help Support Customer Safety and Business Reputation Food outlets and catering providers understand the serious risks of food labelling errors – both to customers’ safety and a business’s reputation. To help prevent future hazards, there have been significant improvements to labelling standards in the industry.
Brother’s labelling solutions for PPDS foods allow food outlets and providers to produce high resolution labels, to help businesses meet regulations, streamline labelling process and give customers more confidence in their choices. Café Common Ground is one such business benefitting from Brother’s labelling solutions, after it started offering takeaway PPDS food for the first time. Brother’s TD-4520DN professional network desktop printer and free P-touch Editor software was the perfect solution for printing bespoke labels for ingredients and potential allergens as required by Natasha’s Law. The solution delivered fast, professional, and compliant labels that were easy to use.
Natasha’s Law, introduced in October 2021, has revolutionised the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. While it has brought about positive changes, it also presents new challenges for industry workers as they strive to ensure ‘best practices’ are met and legal requirements are followed effectively. Food outlets offering consumers PPDS food that is made on-site and packaged by the business, such as grab-and-go sandwiches or meals, must comply with Natasha’s Law by clearly displaying the food name, a full list of ingredients, and highlighting any allergens – which could be bolded or in another colour. Failure to follow such rules could result in substantial fines or even criminal charges. To avoid penalties and maintain customer safety, businesses should implement effective and accurate labelling solutions.
A Game-Changing Approach to Food Safety A fresh, fun and highly effective way of learning Food Safety has been introduced by Food Safety Expert, Simply Safer. The brand-new Food Safety Board Game offers a unique tool that combines traditional game play with videos and a detailed Food Safety booklet to engage learners of all levels and capabilities. Created by Environmental Health Officer and Simply Safer founder Ruth Baker, the game helps staff understand not just what to do, but why it matters. “It turns must-have training into something people genuinely enjoy,” says Ruth. “This means they remember more and feel more confident applying it. It caters for all learning styles, helps employers to assess staff learning and where additional support is needed.” Teams are tested on key food-safety knowledge
including allergens, crosscontamination, hazards and control measures in an immersive format that encourages valuable discussion and reinforces learning through the accompanying videos and book. One business already benefiting is The Flour Pot Bakery in Brighton. Team manager, Lydia, shared her experience, “I thought it was really fun! It was interactive and delivered great training at the same time.” This Food Safety Board Game is a clear choice for building a strong, positive food safety culture and competence for any food-related business. ‘Working in a Primary Authority partnership with Cornwall Council’ To find out more, visit Simply Hospitality on Stand G25 at Source Tradeshow, Westpoint, Exeter on 3 & 4 February, and Stand A17 at Source Roadshow, Bath & West Showground, Shepton Mallet on 25 February. Pre-order: info@simply-safer.co.uk
Additionally, Brother’s stock rotation solution offers complete flexibility and can be integrated into existing digital services or used as a standalone solution with additional battery packs and touchscreen display units available. As food labelling requirements continue to evolve, businesses should adopt flexible technology that can produce accurate, legible and cost-effective labels, to keep both customers and businesses safe. Visit www.brother.co.uk/food-labelling to discover our full range of food labelling solutions.
Logicall Wireless Solutions Temperature Monitoring Manual temperature checks are costly, time-consuming, and prone to error. Staff need to take readings regularly, log them accurately, and spot potential issues before they escalate. But what happens if a fridge or freezer breaks down overnight? You won’t know until the next day—and by then, you’ve already lost stock and a day’s trade. That’s thousands in potential losses, all because manual checks can’t catch problems in real time. Automated temperature monitoring is the obvious solution. Smart sensors continuously track your fridges and freezers, alerting you instantly if temperatures rise or equipment fails. You stay audit-ready, paperless, and confident that your stock—and your
customers—are safe. The cost? From just £40 per month, a small investment that can save thousands. One breakdown avoided can more than pay for a year of monitoring by preventing wasted stock and lost sales. Make the switch to digital monitoring today—and unlock the full benefits of Logicall’s ecosystem. Beyond temperature, our solution includes energy monitoring, leak detection, digital HACCP checks, and much more. Protect your business, save time, cut costs, and simplify compliance—all with a single, smart system. 01672 569374 info@logicall.co www.logicallmonitoring.co.uk
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Hospitality Technology
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.
Video Menus Are Resonating Strongly With Diners, Driving More Bookings And Boosting Average Spend London-based tech startup LoveBite AI now delivers over one million dish videos each month as its AI Video Menus gain momentum across the UK and USA. The platform showcases short, high-quality videos of restaurant dishes at every stage of the customer journey, supported by a multilingual AI that answers menu questions, offers recommendations and helps upsell. These Video Menus attract more guests, convert them into bookings and encourage higher spending at the table.
prompt desire and action. LoveBite’s media team produces standout dish videos using efficient, low-cost methods that make ongoing content creation easy for restaurants. When added to a website, Video Menus encourage guests to book, and in venue they prompt diners to order more courses, desserts and cocktails. The AI can also promote bookings and high-margin items, increasing profitability while easing pressure on staff. Restaurants are already seeing results.
LoveBite’s Video Menus are already in use at independents such as Oorja, Paladar and Gura Gura in London, as well as major groups including Las Iguanas, Bella Italia and The Real Greek.
“We’ve seen a huge rise in dessert sales. Customers love it and the feedback has been fantastic,” said Rebecca Cuthbertson, Marketing Manager at Ikigai Ramen in Edinburgh.
“In today’s video-first world, diners want to see what’s on offer before deciding where to go and what to order,” said LoveBite Founder and CEO Gareth Hughes. “Our Video Menus put a restaurant’s food front and centre, enhancing the guest experience while driving more bookings and higher average spend.”
“Guests are visibly excited when they see videos of the dishes,” noted Umesh Uthaman, Manager of Masalchi, owned by Michelin-starred chef Atul Kochhar.
Their effectiveness is rooted in the hunger hormone ghrelin, triggered by appetising food videos that
Explore Video Menus at www.iguanas.co.uk/our-menu/ and www.oorja.co.uk/menu Find out more at www.lovebiteai.com or contact info@lovebiteai.com
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Cleaning and Hygiene
EcoSmart™ – A Smarter Choice Towards Improved Sustainability As pressure grows across the hygiene and facilities sectors to reduce plastic waste and improve sustainability, packaging innovation is becoming a key focus. Responding to this need, Hadron Group has developed a ground-breaking alternative to traditional rigid buckets - the EcoSmart™ flexible pouch system. EcoSmart replaces the bulky plastic containers typically used for wet wipes with a durable, flexible pouch incorporating a side-mounted dispenser valve. The result is a solution that uses up to 60% less plasticwhile maintaining product integrity and usability. Beyond its clear environmental advantages, EcoSmart delivers measurable commercial benefits. The reduced weight and size of the pouches lead to lower transport and storage costs, reduced waste disposal fees, and greater product density per metre of shelf
space - particularly valuable in retail and distribution environments. Available in two sizes - a standard version to replace 3–5 litre buckets and a larger handled version to replace 10 litre formats - EcoSmart is ideal for use across food processing, dairy, beverage, and industrial hygiene applications. Manufactured in the UK, the pouch can be branded for own-label clients or supplied as part of Hadron Group’s own brand range. With EcoSmart, Hadron Group is demonstrating how intelligent design and sustainability can go hand in hand, helping businesses move towards a cleaner, greener future. For more information, visit www.ecosmart-packaging.co.uk
Rethinking Hand Hygiene in Hospitality: Why SUDZERØ Sets a New Standard
In hospitality and foodservice, many operations are locked into soap systems built around bulky goods, hidden costs, and hard-to-recycle waste. Amplify Goods believes it’s time to rethink that.
Enter SUDZERØ - the company’s newest innovation following the launch of their re:mind range in 2024. SUDZERØ's advanced and circular-enabled handwash system is designed specifically for high-demand commercial environments like catering, kitchens, and washrooms. With SUDZERØ, Amplify Goods hopes to challenge industry norms. • It challenges “free” proprietary dispensers - often with a high cost per litre. SUDZERØ reduces lifetime expenditure through efficient dosing, long-lasting hardware, and minimal consumable waste. Operationally, teams benefit from fewer deliveries, fewer changeovers, and considerably less waste to dispose of. • It delivers a radically reduced footprint: the future is water-free shipping, freeing up
crowded lorries and storerooms. 99.96% naturally derived and vegan, its circular-enabled refill system offers an 84%+ carbon saving compared to traditional liquid handwash (backed by an LCA), no single use plastic waste, and even upcycles cardboard packaging. • Its lightweight powder-to-foam formulation costs less to produce and less to package, so it costs 50% less than Amplify Goods' own traditional liquid handwash. • And while practical savings take the lead, SUDZERØ also delivers on social value, providing vital living wage work experience for people facing barriers to employment such as homelessness and disability for every sachet. It's a hygiene solution aligned with the evolving expectations of guests, staff and regulators alike. For hospitality operators looking to reduce clutter, cut costs, and meet rising ESG standards, SUDZERØ isn’t just a new product - it’s a smarter, futureready system built for the realities of modern hospitality. For further information please see the advert on this page or visit www.amplifygoods.org/sudzero
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Cleaning and Hygiene
The Bottom Line on Cleanliness: Why Standards Matter More Than Ever in UK Hospitality In an era where a single smartphone photograph can reach thousands within minutes, cleanliness has evolved from a basic operational requirement to a make-or-break factor for UK hospitality and licensed ontrade establishments. The stakes have never been higher, with businesses facing an increasingly discerning public armed with social media platforms and review sites that can elevate or demolish a reputation overnight.
Perhaps no factor has transformed the cleanliness equation more dramatically than social media. A dirty glass, grimy washroom, or sticky table can be photographed, uploaded, and shared with thousands before management even becomes aware of the issue. Platforms like TripAdvisor, Google Reviews, and Facebook serve as permanent public records where cleanliness complaints feature prominently and disproportionately influence potential customers.
THE NEW REALITY OF GUEST EXPECTATIONS
Positive mentions of cleanliness, meanwhile, provide powerful marketing collateral. Guests regularly praise "spotless" venues, "gleaming" facilities, and "immaculate" presentation in five-star reviews. These organic endorsements carry more weight than any paid advertising, effectively transforming satisfied customers into brand ambassadors.
Today's customers arrive with expectations shaped by countless online reviews and Instagram-perfect imagery. A spotless venue is no longer impressive—it is simply the entry ticket to compete. Research consistently demonstrates that cleanliness ranks among the top three factors influencing guest satisfaction across pubs, restaurants, hotels, and bars. When standards slip, the consequences are swift and unforgiving. "Cleanliness is the silent salesperson," as one operations director at a prominent London hotel group. "Guests may not consciously notice when everything is immaculate, but they will absolutely notice—and remember—when it isn't." The mathematics is stark. Industry data suggests that establishments with poor cleanliness ratings see repeat visit rates plummet by up to 70 percent. In contrast, venues maintaining exceptional standards enjoy customer loyalty rates exceeding 60 percent, alongside significantly higher average spend per visit.
LEGAL COMPLIANCE AND DUTY OF CARE Beyond customer satisfaction lies the critical matter of legal compliance. UK hospitality operators must navigate an intricate web of health and safety legislation, including the Health and Safety at Work Act 1974, Food Safety Act 1990, and various environmental health regulations. Non-compliance can result in substantial fines, prosecution, or closure orders—outcomes that prove catastrophic for small and medium-sized businesses. Local authority inspections under the Food Hygiene Rating Scheme have become increasingly rigorous, with ratings publicly displayed and searchable online. A poor score of zero to two not only triggers regulatory action but also serves as a public warning that can devastate trade.
PROTECTING BRAND AND REPUTATION Environmental health officers are uncompromising when assessing cleanliness standards in kitchens, washrooms, and public areas. Moreover, establishments owe a duty of care to both guests and employees. Inadequate cleaning protocols can lead to slip hazards, cross-contamination, pest infestations, and the spread of infectious diseases. The COVID-19 pandemic heightened awareness around hygiene practices, and these elevated expectations have proven permanent. Customers now scrutinise hand sanitiser availability, table sanitisation between sittings, and visible cleaning routines.
STAFF WELLBEING AND RETENTION The impact of cleanliness extends beyond customer-facing areas into staff welfare. Employees working in unhygienic conditions face increased health risks, lower morale, and higher stress levels. In an industry already grappling with recruitment and retention challenges, workplace cleanliness has emerged as a significant factor in staff satisfaction. Clean, well-maintained work environments demonstrate respect for employees and contribute to professional pride. Kitchen staff, bar teams, and front-of-house personnel perform better and stay longer when their workplace meets high standards. Conversely, poor conditions breed resentment, increase sick leave, and accelerate turnover— adding recruitment costs to an already tight bottom line.
THE SOCIAL MEDIA AMPLIFICATION EFFECT
For hospitality groups operating multiple sites, cleanliness standards become fundamental to brand integrity. A single location's hygiene failure can taint the entire portfolio, particularly when incidents attract media attention or viral social media exposure. Conversely, consistently high standards across all locations reinforce brand promise and justify premium pricing. Independent operators face equally high stakes. Their reputation rests on word-of-mouth within local communities and online reviews that increasingly influence where people choose to spend their leisure time and disposable income. One viral negative review about cleanliness can take years to overcome.
INVESTMENT THAT PAYS DIVIDENDS Maintaining exemplary cleanliness requires investment in training, quality cleaning products, appropriate equipment, and sufficient staffing hours. Some operators view this as a cost burden, but forward-thinking businesses recognise it as essential infrastructure that protects revenue, reputation, and regulatory standing. The evidence is clear: in UK hospitality and the licensed on-trade, cleanliness is not merely about meeting minimum standards—it is about securing the business's future. Every spotless surface, sanitised touchpoint, and gleaming glass represents an investment in customer trust, staff pride, legal protection, and long-term profitability. In this unforgiving marketplace, there is simply no alternative to excellence.
Interclean Amsterdam 2026: The Must-Attend Cleaning & Hygiene Show Interclean Amsterdam, the world’s leading platform for cleaning and hygiene professionals, returns from 14–17 April 2026 to RAI Amsterdam. The upcoming edition promises a host of new initiatives and experiences designed to inspire, connect, and advance the global cleaning and hygiene community. From concept to content, the event mirrors the needs and aspirations of those working within it. “Interclean Amsterdam has always reflected the energy, innovation, and ambition of our industry. As part of the Advisory Board, I see first-hand how it is shaped by collaboration, from the earliest ideas to the experiences on site. It truly is a show built by the industry, for the industry.” – Martin Stolz, INPACS, member of the Advisory Board
WHAT’S NEW IN 2026? The upcoming show introduces more live and interactive experiences than ever before. Visitors can explore hands-on zones, including Hospitality, Robotics, Outdoor Cleaning, and Healthcare Experiences, which offer real-world demonstrations and practical insights. Knowledge exchange will take centre stage across four dedicated platforms: the Data & Tech Stage, Sustainability (ESG) Stage, Main Stage, and Health & Hygiene Stage. Each will feature a dynamic programme of expert talks, product presentations, and demonstrations throughout the event.
Innovation remains at the core of Interclean Amsterdam. The twelve most promising new developments from around the world will be highlighted in the House of Awards as part of the Amsterdam Innovation Award programme. For a forward-looking view of the industry in 2030, the AI Cleaning Lab brings together students, start-ups, and experts to develop next-generation solutions using AI tools. Visitors can virtually explore these innovations in the Hospitality Experience Center.
WHY ATTEND? Hosting more than 900 exhibitors and 30,000 expected visitors from 120 countries, Interclean Amsterdam stands as the world’s largest global meeting. This is a unique opportunity to take part in structured and informal networking opportunities with manufacturers, distributors, contract cleaners, facility managers, and leading international experts. Alongside the business agenda, visitors can immerse themselves in an electric atmosphere with live music, art performances, DJs, and VIP networking sessions that capture Amsterdam’s dynamic spirit. See the advert on the back cover of this issue for further information or visit www.intercleanshow.com
The Quiet Villain in Hospitality: The Cloth That’s Done Too Many Wipes In hospitality, cleaning is constant but the reusable cloth is often the weak link. While microfibre cloths can be effective when new, they quickly become a hygiene risk once they’re damp, soiled, and used across multiple surfaces and shifts. Studies show that cloths used for more than two hours can harbour significant bacterial growth, even when stored in sanitising solutions. The Food Standards Agency (FSA) has long warned against reusable cloths in food environments due to the high risk of cross-contamination. If used at all, they must be changed frequently and thoroughly washed and dried between tasks, a standard that’s difficult to maintain consistently in busy kitchens, cafés, and restaurants. Evidence* highlights the scale of the issue: • Over half of reusable cloths tested in food service settings contain E. coli or other hygiene indicator bacteria, even after staff “cleaned” them. • Multi-use cloths can transfer up to 75% of bacteria from one surface to another. • Bacteria thrive in damp cloths left at room temperature throughout service,
including pathogens such as Salmonella, Staphylococcus aureus, and E. coli. With hygiene expectations higher than ever, many operators are moving to ready-to-use, food-safe wipes as a more reliable solution. Protect 360° biodegradable sanitising wipes by Sani Professional provide a fresh, uncontaminated wipe every time, eliminate the need for laundering, and simplify staff training and compliance. Clean isn’t just about wiping, it’s about protecting customers, teams, and reputations. For venues looking to strengthen hygiene standards, Protect 360° offers a safer, simpler alternative to reusable cloths. Request free samples: samples@sanipro-intl.com *Details of evidence on request
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Kitchen Equipment and Fit Out Blocked Pumps and Pump Failures - Pump Technology Ltd, Experts in Waste Water Pumping Systems, Have the Solution! the electric motor to trip. With their many years of experience, the Pump Technology Ltd team will be able to identify the pumping system and the specific submersible pump in the tank enabling them to offer a like-for-like or equivalent product in terms of performance and fit. Commercial kitchens can sometimes suffer from blocked sinks, overflowing dishwashers and similar problems. As drainage engineers often know these are due to poor or lack of maintenance. On inspection they often discover that the floor mounted pumping system is jammed or blocked by debris from foods, fats and other items. A simple clean might offer a solution. However, even after the pump is unblocked, drainage engineers sometimes find that the pump has failed. There are many reasons for this. For example, the pump might have exceeded its number of start-stops, there may be fluid ingresses into the motor, the float might not have lifted or dropped causing the pump to run continuously or not start at all. Or something else may have caused
If the pumping system is not already fitted with a high-level alarm, they will be able to advise a simple retrofit. The Pump Technology Ltd alarm also has volt free contacts for connection to the building’s management system. If engineers are continuously servicing a floor mounted pump-
ing system due to these typical failures it may be worth suggesting to the end users more robust and powerful commercial wastewater pumping option, such as the DrainMinor and DrainMajor from Pump Technology Ltd. These systems are fitted with the well proven Jung Pumpen submersible pumps, which feature large triangular float mounted on a rigid float arm. The pumps also feature mechanical seals, plus a hot wastewater option, continuously rated for temperatures up to 90°C because of the use of high-quality materials for the pump construction, combined with class F motors. All of these contribute to a range of products that can perform longer in severe environments, to provide an enhanced operating life and better value.
More Information: Pump Technology Ltd
www.pumptechnology.co.uk 0118 9821 555
Caterquip - Specialists in Ventilation Systems Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.
Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk
Issue 298
Kitchen Equipment and Fit Out
CLH DIGITAL
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Find the Perfect Oven for Your Kitchen at TheCommercialOvenStore.com At TheCommercialOvenStore.com, we know that the heart of any professional kitchen is a reliable, high-performance oven. That's why we offer an extensive range of ovens from the world’s leading brands – including Blue Seal, Lincat, Unox, Rational, and Merrychef. Whether you’re running a bustling restaurant, a cozy café, or a fast-paced catering business, you’ll find the ideal solution with us. Our selection includes powerful gas and electric ranges, versatile combi ovens, high-efficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance. Explore cutting-edge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for large-
scale operations, we make it easy to find the right fit for your needs and budget. Expert advice, competitive prices, and trusted brands – all at TheCommercialOvenStore.com Get the equipment you can rely on, and take your kitchen to the next level. T 0207 965 7502 sales@thecommercialovenstore.com See the advert on page 2 for special offers.
Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and Bgrade 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 demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-performance kitchen equipment. We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.
Fridge Seals Direct
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.
The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.
• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders
WhatsApp, phone, and email support
07936807320 sales@fridgesealsdirect.co.uk
fridgesealsdirect.co.uk
COMMITTED TO SUSTAINABILITY 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. Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire. Tel: 07790 612911 Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk See the advert on page 2. PLEASE QUOTE CLH266 FOR 10% DISCOUNT From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal. Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk
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Issue 298
Commercial Kitchen Grease Management
Grease Management in UK Hospitality UNDERSTANDING THE CRITICAL ROLE OF GREASE TRAPS IN COMMERCIAL KITCHENS In the demanding environment of UK hospitality and catering establishments, effective grease management remains one of the most overlooked yet critical aspects of operational compliance and service continuity. From bustling restaurant kitchens to hotel dining facilities and pub kitchens, the proper installation, maintenance, and servicing of grease traps represents far more than a regulatory checkbox—it's fundamental to business continuity and environmental responsibility.
THE HIDDEN THREAT: WHAT HAPPENS WHEN GREASE ACCUMULATES Fats, oils, and grease (collectively known as FOG) are inevitable byproducts of commercial food preparation. When inadequately managed, these substances solidify within drainage systems, creating blockages that can escalate from minor inconveniences to catastrophic failures. The progression typically follows a predictable pattern. Initially, drainage becomes sluggish, with sinks taking longer to empty. Kitchen staff may notice unpleasant odours emanating from drains—the first warning sign of accumulated grease. As the buildup intensifies, complete blockages occur, causing wastewater to back up into preparation areas, compromising food safety standards and forcing kitchen closures. Beyond the immediate premises, FOG entering the public sewer system contributes to the formation of fatbergs—massive congealed masses that obstruct municipal infrastructure. These blockages cost water companies millions annually and can result in sewage overflows into streets and waterways.
OPERATIONAL IMPACT: WHEN SERVICE GRINDS TO A HALT
that operators must navigate carefully. Building Regulations Approved Document H establishes the technical standards for drainage and waste disposal systems. This document mandates that commercial kitchens must install grease separators of adequate size and efficiency to prevent FOG from entering drainage systems. The specifications depend on the volume and type of food preparation undertaken. Water Industry Act 1991 empowers water and sewerage companies to establish trade effluent consent requirements. Under this legislation, commercial kitchens must obtain permission to discharge wastewater into public sewers. These consents typically stipulate maximum FOG concentrations and require evidence of proper grease trap installation and maintenance. Environmental Protection Act 1990 addresses the broader environmental implications. Discharging substances that may cause pollution or harm to the environment constitutes an offence. FOG that escapes into watercourses through sewer overflows falls squarely within this prohibition. Food Safety Act 1990 and associated regulations require food businesses to maintain hygienic premises. Drainage failures caused by grease accumulation can result in Environmental Health Officers issuing improvement notices or, in severe cases, emergency prohibition orders. Local authorities exercise enforcement powers through Environmental Health departments, which conduct inspections and investigate complaints. Water companies maintain their own inspection regimes, particularly where trade effluent consents apply.
THE CONSEQUENCES OF NON-COMPLIANCE
For hospitality operators, grease-related drainage failures deliver devastating consequences. A blocked drain during peak service can transform a profitable evening into a financial disaster. Kitchen operations must cease immediately when wastewater cannot drain, leaving establishments unable to fulfil customer orders or maintain hygiene standards. The ripple effects extend beyond lost revenue. Emergency drainage services command premium rates, particularly during evenings and weekends when most hospitality businesses operate at capacity. Reputation damage follows swiftly—negative reviews highlighting unsanitary conditions or cancelled reservations spread rapidly through social media and review platforms. Staff morale suffers when working conditions deteriorate. Persistent odours, standing water, and the stress of operating compromised facilities create an unpleasant work environment, potentially impacting retention in an industry already challenged by staffing issues.
Operators who neglect grease management face an escalating scale of penalties and interventions. The consequences extend far beyond financial penalties, threatening the viability of businesses. Financial penalties begin with water company charges for clearing blockages in public sewers when traced to specific premises. These can reach thousands of pounds for a single incident. Fines imposed by magistrates' courts for environmental offences can reach £20,000, while Crown Courts possess unlimited fining powers for serious breaches. Enforcement actions by Environmental Health Officers may include improvement notices mandating specific actions within set timeframes. Failure to comply can result in prohibition orders preventing food business operations until deficiencies are rectified. In extreme cases involving persistent non-compliance or serious public health risks, prosecutions may result in imprisonment for responsible individuals.
UK REGULATIONS: A COMPREHENSIVE FRAMEWORK
Civil liability exposes businesses to claims from water companies for costs incurred in clearing FOG-related blockages and repairing damage to infrastructure. Neighbouring businesses affected by sewer flooding may pursue compensation for losses sustained.
The regulatory landscape governing grease management in UK commercial kitchens derives from multiple legislative sources, creating obligations
Licensing implications present additional risks for licensed premises. Local authority licensing committees consider management competence when
reviewing licences. Serious environmental health failures, including drainage issues, may trigger licence reviews that could result in additional conditions or, potentially, licence revocation. Reputational damage often inflicts the most lasting harm. Food hygiene ratings can be reduced following inspections that identify drainage deficiencies. Public records of enforcement actions and prosecutions remain accessible indefinitely, while media coverage of closures or prosecutions can permanently tarnish brand reputation.
IMPLEMENTING EFFECTIVE GREASE MANAGEMENT Successful grease management programmes combine appropriate equipment, regular maintenance, and staff training. Modern grease traps range from compact under-sink units suitable for smaller operations to large external separators serving extensive kitchen facilities. Professional servicing schedules must reflect the volume of FOG generated. High-volume operations may require weekly servicing, while smaller establishments might manage with monthly visits. Critically, servicing records must be maintained meticulously—these documents provide evidence of compliance during inspections and consent reviews. Preventive measures reduce the burden on grease management systems. Staff training should emphasise scraping plates thoroughly before washing, disposing of cooking oils through approved collection services, and avoiding pouring fats down sinks. Simple practices like using sink strainers capture food particles that contribute to blockages. Kitchen design influences grease management effectiveness. Positioning equipment to minimise the distance FOG travels before reaching grease traps improves separation efficiency. Regular deep cleaning of extraction systems prevents grease-laden condensate from overwhelming drainage systems.
LOOKING FORWARD As environmental standards tighten and enforcement intensifies, effective grease management transitions from optional best practice to essential operational requirement. Water companies increasingly employ sophisticated monitoring and, in some regions, install sensors that detect FOG concentrations in real-time. For hospitality operators, the message is clear: investing in proper grease management systems and maintenance delivers protection against operational disruption, regulatory penalties, and reputational damage. In an industry where margins remain tight and competition fierce, the relatively modest costs of compliance represent insurance against far greater expenses. Establishments that embrace comprehensive grease management demonstrate professionalism, environmental responsibility, and commitment to operational excellence—qualities that resonate with increasingly environmentally conscious consumers and regulatory authorities alike
PLEASE MENTION CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING
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.
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
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.
• 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.
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.
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."
THE SOLUTION
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.
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.
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.
For operators seeking guidance on grease management compliance, GreaseTech Drainage Solutions can be reached at 01227 776 066 or fog@gtd-solutions.com
NATIONAL GREASE MANAGEMENT AND DRAINAGE EXPERTS
A NATIONAL INDEPENDENT CONTRACTOR THAT SUPPLIES, INSTALLS AND MAINTAINS ALL TYPES OF GREASE MANAGEMENT SOLUTIONS OPERATING 24 HOURS A DAY 7 DAYS A WEEK 365 DAYS OF THE YEAR Why choose
Free Site Visit & Survey
Professional Advice On Hand 24/7
Client Satisfaction
Just some of our well known clients
TEL: 01227 776060 EMAIL: fog@gtd_solutions.com WEB: www.greasetech.co.uk
Directly employed engineers and staff
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Issue 298
Commercial Kitchen Grease Management
FatTrap.co.uk – Making Compliance Simple When it comes to grease management, staying compliant shouldn’t be complicated or expensive. That’s why FatTrap.co.uk has positioned itself as the go-to specialist for easy to install, fully compliant passive grease traps. With unrivalled product knowledge and a deep understanding of legislation, we help commercial kitchens achieve compliance quickly, confidently and without disruption. Our range is designed with one goal in mind fit where others can’t. Space is often tight in professional kitchens, and traditional traps simply don’t fit or work in confined areas. FatTrap.co.uk eliminates this issue with cleverly engineered units, each hand finished in our UK warehouse for quality you can trust. Leading the range is our market exclusive Super Slim Fat Trap, standing at just 250mm high, the smallest of its kind. It installs easily under sinks, shelves and other restricted spaces, offering a compliant solution without costly refits.
For sites needing more capacity, our Standard and Slim units deliver exceptional performance and are available in durable, weather-resistant stainless steel for outdoor installation. Whatever your kitchen layout, we have a trap that fits and keeps you compliant. To support long term performance, we created the FatTrap Easy Clean Range. These professional grade maintenance products, including grease removal sprays, drain unblockers and powerful odour control spray are designed to keep your system running efficiently while reducing callouts and downtime. Cleaner traps mean fewer issues, lower running costs and a longer lifespan for your equipment. With water companies now issuing significant fines for improper disposal of fats, oils and grease, choosing the right trap has never been more important. At FatTrap.co.uk, we make compliance simple by offering reliable products, expert guidance and ongoing solutions that protect your business. Stay compliant. Save money. Choose FatTrap.co.uk - the trusted name in grease management.
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, odourfree, and fully compliant across the UK.
interceptors 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 onsite, in kitchens, and under sinks for over three decades—Aluline: engineered solutions, expert installation, and lifetime support.
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.
www.alulinegreasetraps.com | enquiry@alulinegroup.com | 01928 563 532
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
UK | Ireland | Portugal | UAE • ISO 9001 • ISO 14001 • ISO 45001 • 30-Year On-Site Warranty
Aluline — Design. Manufacture. Install. Maintain. Comply.
PLEASE MENTION CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING
Issue 298
CLH DIGITAL
49
Products and Services
Premium Wines:
A Profitable Opportunity for the On-Trade As we look ahead to 2026, premiumisation remains a key driver for the UK on-trade. Despite economic pressures, consumers remain willing to spend on high-quality wine, especially when the experience feels special. This creates a clear opportunity for operators to enhance their wine lists while protecting margins. Authenticity and provenance matter more than ever. Guests want wines that justify their price and deliver a sense of occasion; from classic regions to innovative styles, premium wines offer differentiation and value. Consider Portuguese wines, where the use of indigenous grapes adds a sense of uniqueness. Or upgrade to Prosecco DOCG Superiore for celebrations, while Spanish Verdejo offers freshness and versatility at a competitive price
Plastexe Satin & Gloss Wall Cladding At Plastexe, our PVC Wall Cladding offers a premium finish with outstanding performance in hygienic and high-demand environments. It is fire-retardant, non-absorbent, highly durable, and provides excellent resistance to chemicals. Our Premium Cladding Collection is easy to cut, form and glue, making it ideal for a range of applications. Our extensive satin colour range combines clean, fresh tones with modern design appeal. These versatile shades create bright uplifting space with a wipe-clean, hygienic finish, helping to elevate the look and feel of any environment. Our gloss range offers a sleek, high-shine finish in select colours, perfect for creating a bold, modern look in environments where style and impact matter. Complete your installation with our exclusive range of accessories, including profiles, adhesive, silicone and
CLEAN Do The Workwear, So You Can Do The Work CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.
point. Premiumisation isn’t just about indulgence, it’s about profitability. By curating a list that strikes a balance between prestige and smart buying, venues can meet consumer expectations and maintain healthy margins. The key is selecting wines that overdeliver on quality without inflating costs. In 2026, success for the on-trade lies in combining premium choices with commercial sustainability. With the right strategy, wine can become a cornerstone of both guest satisfaction and business growth. Visit www.lanchesterwines.co.uk or see the advert on page 17. weld rod, designed to deliver a seamless finish and qualify your project for the manufacturers lifetime guarantee when used together. Our colour-matched profiles complement our Premium Cladding Collection, delivering a professional finish. They provide watertight seals, easy-to-clean surfaces, and a hassle-free installation process. Whether creating smooth transitions or securing exposed edges, our profiles complete the look while enhancing durability, hygiene, and overall performance across every installation. For further information, or to request a brochure, please contact:- sales@plastexe.co.uk Or call our sales office on 01392 360999. See the advert on page 5 for further information. of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective. With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.
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
Sunfly Karaoke Sunfly is undoubtedly the bestknown name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.
To find out more: www.cleanservices.co.uk or see the advert on page 3.
tems.
tems as well as their famous self-contained pods.
Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on lease for just £100 + VAT per month for two years (then £25 per month).
If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.
Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all sys-
We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year. In addition, we have partnered with SingPods who have a fantastic range of professional sys-
Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months. All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support. Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the advert on page 9 for further information.
Keep Your Beer Pouring Perfectly and Your Profits Up When your beer tastes good, your customers are more likely to stay longer, and/or return another time. If your beer starts to misbehave, you put that revenue at risk. Whether you are looking for beer dispense emergency services or need regular maintenance for ensuring excellent beer, Avani Solutions are the partner you need. Whether you're running a hotel, a restaurant or a pub, you'll be trying your best to serve great beer as you juggle all the other elements of providing top notch hospitality. The last thing you want is to be fighting a frothing beer tap, tipping a tainted pint down the drain or dealing with a disappointed guest who's returned to the bar complaining of a 'dodgy pint' (or half!). Some good news, we are determined that one day every pint served will be perfect and we're dedicated to helping you be part of that mission. We're sometimes referred to as a 'line cleaning company' – but line cleaning is only one part of what we do, we do so much more than that! Avani Solutions are trusted to -: • Troubleshoot issues with dispense.
• Re-set and re-calibrate your system with our ProSpec service. • Provide SOS rescue cleans. • Maintain your dispense system for you, including on behalf of a brewer. • Give peace of mind with ProClean - our 28-day extended line clean. • Deliver data-driven insight, to inform you of any faults, as well as highlighting trends and beer quality results. • Training and consultancy. Our services can help you to lower costs, increase efficiency and also improve sustainability. We empower you to keep the beer (and cider) pouring to the highest standards and protect your profits by doing so. We walk alongside venues and are always there when you need us, like a supporting handrail, so you don't have to worry about your beer and can focus on delivering the best customer experience. Contact Avani Solutions today to find out how we can become your best partner when it comes to bar and cellar services. Call us on 01638 563237. See the advert on page 3.
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Issue 298
Outdoor Spaces
Kit Out Your Business with Outdoor Furniture for 2026 Warm sunny days and balmy evenings may seem far off, but with great discounts available across our extensive range of outdoor furniture that will fit right in at your business's outdoor space, now is the time to invest. Not only that, much of the outdoor furniture we supply at Trent Furniture looks great indoors as well as out, which means you’ll be able to get your money’s worth sooner than you think! The furniture you choose for your business needs to be versatile and built to last, and with its water and UV resistant design, the stylish Plaza Table is a bestseller for good reason. Stackable when not in use, its durable handwoven black synthetic rattan finish and hardened glass top makes it a stylish option indoors as well as out. Don’t miss the chance to snap up the matching Plaza Chair and Plaza Armchair while they have a fantastic 10% discount.
tile piece that will fit well in any club setting, both indoors and out. Also stackable, this lightweight yet durable table also has matching chairs in the shape of the Bolero Side Chair and Bolero Armchair, which again have 10% off for a limited time. Easy-to-maintain aluminium is also a practical and attractive option for any clubhouse, and the highly popular Alma Table is available with both square and round tabletops. Pair it with the Monaco Aluminium Stacking Chair or the Monaco Wicker Stacking Chair and save 10% on your seating. To find out more about our extensive range of outdoor seating for all venues and all the latest discounts, please give us a call on 0116 286 4911 or email us at sales@trentfurniture.co.uk.
Made from stylish brown propylene, the Bolero Table is another contemporary and versa-
Café Culture - Pavement Profit
We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage
• parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.
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
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.
For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.
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
We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.
treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.
Issue 298
CLH DIGITAL
Design and Refit Woodman Chairs Woodman Chairs is a long established manufacturer and supplier of wooden chairs, stools, benches, frames and tables, to the UK contract, hospitality and retail markets for well over thirty years Sensibly priced, we offer our own lines or can make bespoke for your own special needs, All our product is well made, thoughtfully designed, sturdy and built to last, with styles ranging from traditional to modern. We can supply finished, or in the raw wood and with a choice of seat pad options. Pads and fabrics – either ours or COM - can be “Crib 5” compliant for contract use. We are also able to make frames or components for you to upholster or assemble. So, also of interest to upholsterers and those in UK looking to outsource some, possibly difficult or time
consuming manufacturing, such as stools, benches, boxes, etc. MOQ’s may apply. See us in a broader sense than just doing the more straightforward, able to think and make outside the box. Working mainly in beech, oak, pine, lime and ash we can, however, work in other woods. All our product is FSC and responsibly sourced, in most cases with a direct line of supply from the forests themselves. We carry a lot of stock and a wide range, but when not held, lead times are good. Have a look at our website www. woodmanchairs.co.uk for a general idea of what we offer “off the shelf”. This does not cover all we make by a long way, as much of our supply is bespoke. If you want chairs or tables, or might want a chair style made to your design, or would like to know more about us and what we could offer you, please contact us at sales@woodmanchairs.co.uk or on 01884 841789.
The Perfect Night’s Sleep for Your Guests At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.
✓ FREE UK Delivery – Reliable weekly deliveries for your convenience ✓ Competitive Prices – Exceptional quality without the premium price tag Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels As specialist UK manufacturcatering to varied guest needs. ers, we take pride in delivering high-quality, durable, From luxury hotel mattresses to budget-friendly and comfortable beds that meet strict UK & EU fi options, we cater to all types of commercial accomre safety regulations (BS 7177:2008 – Crib 5), ensur- modation. ing your guests sleep safely and soundly. Join thousands of satisfi ed customers across the Why Choose HotelContractBeds? UK who trust HotelContractBeds for unmatched quality, comfort, and service. ✓ Premium Quality Beds & Mattresses – Zip & Link, Divan, Bed Bases & More… ✓ No Minimum Order Value – Whether you need one bed or a whole hotel’s worth
Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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Issue 298
Design and Refit Cater for Communal Diners in 2026
Another great option for diners who plan to linger at the bar for longer than a quick drink is the fully upholstered Tall Andorra Stool, available in brown faux leather or a choice of two chic checks. Or for a vintage style statement, opt for the Tall Saxony Stool which features a stunning lightweight yet durable design.
With Covid an increasingly distant memory, restaurateurs are predicting 2026 as the year when communal dining is set to make a comeback. Here at Trent Furniture, we have a fantastic range of options to accommodate this fun and fluid approach to eating out.
At standard height tables it’s a good idea to mix bench seating with chairs, which are more accessible and versatile. The Bella Chair is a no brainer for your communal tables, and again is available with a padded seat for added comfort. Made from durable steel, this compact chair has rubber feet to protect your floor as it’s effortlessly moved around. Pair it with the Tall Bella Stool at your bar, for a seamless retro décor theme. For a more traditional feel, the York Crossback Stacking Chair is another versatile and compact option, ideal for pairing with large tables that cater for multiple groups.
Rather than go fully communal, many venues choose to add countertop dining at bars or open cooking areas. Our classic wooden tall stools with backrests such as the Tall Boston Stool are perfect partners for any bar, and are available with comfortable padded seating.
With great discounts available on much of the range, including 20% off the Bella Chair and 10% - 20% off the York Crossback Stacking Chair, now is a great time to buy! To find out more, please call us on 0116 286 4911 or email us at 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.
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.
Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.
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
Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways. We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe. We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why
not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk
Issue 298
CLH DIGITAL
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. 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
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. 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
PLEASE MENTION CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING
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Issue 298
Design and Refit
2026 Bathroom Trends with Fitzroy of London From seamlessly integrated design to innovative technology, 2026 an exciting time for accessible bathroom design as it will redefine how inclusivity is approached in high-end spaces. Mark Shepherd, Head of Product at Fitzroy of London, shares his insights into upcoming trends shaping luxury bathrooms. “We are seeing premium, tactile materials being paired with custom detailing and finishes. This is especially helpful for those who require visual support. The result is a luxurious bathroom that can keep up with the needs of the user, without designers having to compromising on style in the process.” “Innovative solutions like touchless interfaces and voice activated controls are now starting to find their way into luxury bathroom design and environments, however a balanced approach is required to ensure that the user experience isn’t compromised when it comes to accessible needs.” “Where form meets function, wet room layouts are being offered for a more open plan and luxurious spa-like experience. Wet rooms lend themselves perfectly to accessibility with their barrier-free layouts, but in 2026 we
are seeing the elevation of these spaces with elements such as floating vanities and sleek grab rail friendly designs to aid seamless mobility.” “For designers and specifiers, sustainability is as much about compliance and futureproofing as it is about environmental ethics. Nature-inspired design continues to gain momentum, including elements such as living walls, organic materials and plenty of natural light to foster tranquillity. When it comes to product development, sustainability is no longer considered optional – it is necessary from the start of the design process. We are seeing eco-flow and low energy fixtures increasing in demand, as well as luxury bathroom products with integrated timers and consumption monitors.” www.fitzroyoflondon.com
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‘GLIDEAWAY’ Hotel Guestbed Sets The Standard The ‘GLIDEAWAY’® Guestbed is the safest, strongest, most user-friendly and comfortable heavy-duty guest on the market and is in a class of its own The ‘GLIDEAWAY’® bedframe was developed from GP Contracts’ highly acclaimed ‘WISKAWAY’® WALLBEDS and comes with a 10 year guarantee, but will last much longer and will, in fact, far outlast any other guest bed on the market. The secret is a welded all-steel bedframe with a firm, pretensioned, woven steel mesh base, which is guaranteed never to sag. Double steel hooks hold the bed safely closed, when folded. Other safety features include automatic leg action, rubber corner protectors, to shield your walls (and your shins!) and laminated safety/operating instructions, permanently displayed on both sides of every bed. Hospital wheels (2 with brakes) make moving and positioning the ‘GLIDEAWAY’®® completely effortless.
Make it up and use it whenever and wherever required. The ‘GLIDEAWAY’® is slimmer, when folded, than other heavy-duty guest beds and, with a sleeping height of 47cms, is higher off the ground, when deployed. The ‘GLIDEAWAY’® comes in 2 single and 2 double sizes and in an extra high version (the XH model), in 2 single sizes, with an integral steel bedding tray. It comes with a wipe-clean/waterproof medium firm foam mattress (now blue) as standard, with a removable (zip-on/zip-off) cover, flame retardant to Crib 5 and will sleep even overweight adults, for extended periods in total safety and comfort. Single ‘GLIDEAWAYS’® will cope with loads of up to 200Kg and doubles with up to 400kg. A standard contract ticking is also available. The ‘GLIDEAWAY’® will sleep even overweight adults for extended periods in total safety and comfort. For further information please visit www.gpcontracts.uk.com/glideaway.htm
PLEASE MENTION CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING
Property and Professional
From Hospitality to Development: Navigating Land Use Opportunities for Hotel Owners
So, for example, an unconditional sale is typically best suited to a distressed landowner in a hurry to sell or whereby the value is already crystallised (i.e it is allocated in a Local Plan). But land sold as part of a hotel site without planning permission for residential development will typically result in a lower price. This is because the buyer would need to invest significantly in gaining planning consent, and without any guarantee of success. Another, option is a ‘conditional contract’ or ‘option agreement’ which
By Ian Barnett, Group Land and Development Director, LRG (www.lrg.co.uk) enables the owner to pursue planning consent with an eventual sale schemes highly attractive. By selling, owners can release capital, exit a declining location, and reinvest in newer, purpose-built hotels in areas with stronger demand and lower operating costs. Advise in relation to land use, planning and business rates does not mean encouraging hotels to sell up and close, but to explore alternative options that enable them to capitalise on high land values and take advantage of planning policies to benefit the future viability of the hotel and in some cases their local communities too. As a land agent, I’ve been pleased to enable hotel owners and operators to benefit from these circumstances. For those thinking of benefitting from situations such as this, the starting point is an analysis of local land use and opportunities, which includes the demand for land, the local market value and property prices, the local planning authority (or Mayoral) development plan and growth targets and proposed changes such as local facilities and transport infrastructure. Following changes to planning legislation, specifically the opening up of Green Belt land for development, hotels across the country are changing the way they approach land use to ensure a profitable future. Owners of hotels may be keen to sell their buildings and land where the existing asset no longer supports long-term profitability. Many older hotels are in need of significant refurbishment to remain competitive, with rising maintenance costs and energy inefficiencies eating into margins. In some cases, the property’s location may no longer align with changing tourism or business travel patterns, leaving occupancy levels under pressure. At the same time, sites in prime urban or coastal areas often carry land values far exceeding their worth as hotel operations, making redevelopment for residential, mixed-use, or commercial
It’s also important to look at the accessibility of the current site, any restrictions to development (such as Green Belt or conservation area status), its proximity to local services and amenities and any physical restrictions or benefits. This will help determine both the value of the hotel’s current location and its potential for relocation elsewhere. There are many different land transaction types. These can broadly be summarised as: unconditional sale, sale subject to planning consent, sale with planning consent and option and promotion agreements. In each case, the approach taken must reflect the owner’s objectives, specifically regarding time and risk, and the chosen method of sale will significantly impact the price achieved.
agreed if planning consent is achieved – but the buyer has the option to withdraw from the transaction if the planning application is unsuccessful. On this basis, the buyer will be prepared to offer more as their financial risk is lower as compared to an unconditional sale. Despite this, this is not a quick route to a land sale: it can take months, even years, for planning permission to be granted and so financial return is delayed. On the plus side, if a hotel can sell land with the benefit of planning permission (or an allocation), it will achieve a higher land value. There is one further form of land sale: promotion agreements. These are increasingly popular and are well suited to large sites such as the landholdings attached to a hotel. Under these agreements, the developer/promoter uses their own funds, experience and expertise to seek planning consent. When planning permission is secured, the landowner will then sell the land with the promoter taking an agreed share of the sale price. In essence this creates a partnership model whereby both parties have a mutually beneficial objective – to maximise land value. The planning world is complicated and ever-changing. Other opportunities that might be relevant include the relatively recent permitted development rights which allow change of use from one Planning Use Class to another (in certain circumstances). On the other hand, the introduction of new ‘planning gain’ requirements can create additional challenges - one of which is the requirement that any new development achieves a minimum 10% uplift on the existing biodiversity on site. Navigating the planning system against the backdrop of seemingly persistent economic uncertainty presents a real challenge. There are solutions: land diversification, whether developing, relocating, or seeking alternative uses can increase a hotel’s value and generate income. Substantial changes may be necessary, but with the appropriate strategy, substantial change can result in substantially increased profitability.
Issue 298
CLH DIGITAL
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Property and Professional
Hospitality Sector on the Menu for HMRC
By Danielle Ford, Partner and Head of Tax Disputes & Resolutions, HaysMac (https://haysmac.com/)
The Hospitality sector including restaurants, takeaways, and similar businesses has come under intense scrutiny from HMRC in recent years. This is most evident in the growing number of businesses being ‘named and shamed’ for deliberate tax defaults.
HOW TO AVOID NAMING AND SHAMING
WHAT IS NAMING AND SHAMING?
It's also key to note that if a lesser penalty (e.g. ‘careless’) is charged, or if a deliberate penalty is fully mitigated, HMRC cannot name and shame. Professional advice is invaluable in achieving the best possible outcome. Similarly, if HMRC visits your premises, understanding your rights and obligations is crucial. Immediate professional support can help you respond appropriately.
HMRC’s policy of Publishing Details of Deliberate Defaulters (PDDD) involves the publication of identifying details for those who have deliberately avoided tax. The published details include the name, business type, address, and the amount of lost tax revenue identified. HMRC updates its PDDD list quarterly, and recent publications show a marked increase in Hospitality businesses being named. The inference here is that it is not simply the number of publications that have been increasing, but that HMRC has been undertaking more compliance activity in the sector and the rise in publications is as a result of underdeclared tax discovered in the course of the increased number of enquiries. Details are published if one or more penalties for deliberate defaults are charged after an HMRC investigation, and if the penalties rise from of tax of £25,000 or more, where deliberate defaults relate to the underlying behaviour which HMRC alleges led to the insufficiency of tax. HMRC has three distinct behaviour types: reasonable care, careless, and deliberate, of which deliberate is the most severe and broadly means an error was committed with full knowledge and understanding.
WHY IS THE HOSPITALITY SECTOR A TARGET? HMRC’s focus on Hospitality stems from several perceived risks. The first of these is cash trade, as many hospitality businesses still deal heavily in cash, making it easier to underreport income. Casual staff payments are an ongoing concern, as paying staff in cash without proper records immediately increases risk. Similarly Electronic Sales Suppression (ESS) is another growing cause for concern for HMRC, with the use of software or hardware to manipulate electronic sales records and till systems. HMRC is particularly keen to name and shame businesses using ESS, as it clearly signals a deliberate intent to avoid tax. HMRC employs sophisticated software to analyse tax returns, looking for discrepancies such as unusually low sales or high expenditure. These triggers prompt further enquiries, when things don’t add up.
THE IMPACT OF BEING NAMED AND SHAMED Once published, details remain online for 12 months, accessible to everyone. The reputational damage can be severe, leading customers to choose competitors and suppliers or lenders to reconsider their relationships due to perceived financial risk. Businesses under investigation, especially those found to owe additional tax and charged with deliberate inaccuracies, can expect HMRC to monitor future filings closely.
The most effective way to avoid being named and shamed is to ensure all tax filings are complete and accurate. However, mistakes can happen. If HMRC opens an enquiry, seek professional advice immediately. An advisor can guide you through the process, which can be very long running and stressful, however your advisor will seek to protect your position throughout and secure the best possible outcome with regards to negotiating settlement and penalties.
THE VALUE OF VOLUNTARY DISCLOSURE The best-case scenario for mistakes in tax filings is to discover and address them before HMRC raises an enquiry. Making a voluntary disclosure to HMRC involves paying the lost tax and late payment interest, however the process is typically quicker and less costly than an investigation. Voluntary disclosures benefit from the lowest possible penalties, often with no penalty at all. Importantly, businesses making a full and correct disclosure are protected from publication under PDDD and criminal prosecution.
PRACTICAL STEPS FOR HOSPITALITY OPERATORS For hospitality operators there are some clear practical steps. Conducting regular internal reviews, keeping up to date with legislative changes, as well as proactively reviewing and updating internal procedures, and checking records and systems for discrepancies is all crucial. ESS risks also need to be understood, ensuring electronic sales systems are compliant and not manipulated. All payments should be documented, and given how tax can be complicated, if an issue or HMRC enquiry emerges, professional tax advice should be sought immediately. Similarly, voluntary disclosure, if you discover an error acting quickly to disclose to HMRC.
CONCLUSION HMRC’s name and shame campaign is a clear warning to Hospitality businesses. The risks of non-compliance are significant, but with careful management, professional advice, and a proactive approach, operators can protect their reputation and financial health.
THE WEST COUNTRY SPECIALISTS
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In the worst cases, deliberate tax loss may result in criminal prosecution. Those listed under PDDD are at the highest risk of such action.
Why Use a Specialist Hospitality Consultant?
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Answer: because we can help your business to succeed. With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your
business. Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you. Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.
HEAVY TREE CAFE EXETER, DEVON
TAYLORS RESTAURANT TAVISTOCK, DEVON
D! A SMALL SELECTION L SO OF THE BUSINESSES SOLD BY STONESMITH IN 2025. Call us for a free valuation if you are thinking about selling MUDDIFORD INN NR BARNSTAPLE, DEVON your business.
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SLOPING DECK RESTAURANT DARTMOUTH, DEVON
THINKING OF SELLING? CALL FOR A FREE VALUATION
ORCHARD INN NR FROME, SOMERSET
01392 201262 www.stonesmith.co.uk