CLH Digital - Issue #302

Pub Sector Shows Resilience Amid Economic Headwinds

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

WE LIVE IN INTERESTING TIMES…

There is an old saying, often described as a blessing or a curse depending on your outlook: “May you live in interesting times.”

It is a phrase that feels particularly apt for the current political landscape, UK hospitality and licensed on-trade sector in particular and, in my humble opinion, things are about to become a whole lot more interesting.

In recent weeks the pub sector has found itself firmly in the spotlight, not just within trade circles but across mainstream and social media.

Debate has been lively, at times robust, and occasionally rather contentious.

Online discourse in particular has seen individuals with clear political affiliations piling into the conversation. That is perhaps inevitable when an industry so closely woven into the social and economic fabric of the UK becomes part of a wider political narrative.

Here at CLH News, however, we have kept – and will continue to keep – our powder dry. Our role is not to inflame debate but to inform, to analyse, and to provide a platform for the facts and the voices that matter across our sector.

On the issue of hospitality VAT, readers will recall that I previously shared correspondence exchanged with a former Chancellor.

Despite long-standing and well-supported campaigns calling for a reduction in hospitality VAT, those appeals were flatly

rejected at the time.

My view then was simple: for the campaign to gain genuine traction and “grow wings,” it would require the backing of a high-profile political figure. Not a backbencher lending quiet support, but a nationally recognised political leader willing to put their name firmly behind it.

That moment, it seems, may now have arrived.

Reform UK leader Nigel Farage has stepped up to support the sector, pledging to cut both hospitality VAT and duty, thus bringing the issue into sharper national focus. Meanwhile, the Conservative Party has also pledged measures aimed at helping pubs.

Detailing the Conservatives’ plan, Sir Mel Stride recently stated: “The most important thing that we can do now is to get business rates scrapped for most pubs.” That is a significant commitment and one which, if implemented, would represent meaningful relief for thousands of operators still grappling with rising costs.

It is against this political backdrop that we highlight in our front-page story the resilience and underlying confidence within the sector.

Leading property specialists suggest that, while headlines often focus on closures and distress, a closer examination reveals a more nuanced – and ultimately more optimistic – picture. Yes, challenges remain acute. Yes, operating conditions are undeniably tough. But there is also evidence of investment, adaptation, and long-term belief in the enduring strength of the British pub and hospitality model.

We may very well see governmental changes in the coming weeks.

With two parties already signalling support for the pub sector, I suspect that any incoming Treasury minister will have little choice but to “hit the ground running.” The sector does not have the luxury of time. Sweeping, decisive support is not simply desirable – it is increasingly essential.

Job losses and closures continue to cast a long shadow. Every shuttered pub represents more than a business failure; it is a loss of employment, of community space, of heritage. The point of no return is not a dramatic cliff-edge moment but a gradual erosion.

Addressing cost pressures – whether through VAT reform, business rates relief, or other fiscal measures – must happen before that erosion becomes irreversible.

At the same time, the market itself is evolving in response to consumer pressures. One of the most striking current trends is the rise of the “value-led” proposition.

The latest Lumina Intelligence Eating and Drinking Out Panel (EDOP) data shows that value-led deals are successfully driving consumer engagement at the start of the year, despite the continued strain on household finances.

This is not a short-term blip. I believe this trend is set to run throughout 2026 and potentially beyond.

The public, as the saying goes, “love a bargain.” According to recent reports, 42% of UK diners booked with a deal last year. Consumers are increasingly focused on seeking value, promotions, and offers when eating and drinking out.

The ongoing cost-of-living crisis has reshaped behaviour: dining out remains a cherished social activity, but the “value-first” diner has become the new norm.

Customers are more price-conscious, more selective, and more inclined to reduce visit frequency to manage stretched budgets.

For operators, this presents both a challenge and an opportunity. Margin pressures make heavy discounting unsustainable in the long term, yet targeted, strategic value propositions can drive footfall, maintain loyalty, and keep venues relevant in a competitive market. The businesses that strike the right balance between perceived value and sustainable profitability will likely be those best positioned to navigate the months ahead.

So yes, we live in interesting times. Political attention is intensifying. Fiscal policy may be poised for change. Consumer behaviour continues to evolve. And through it all, the resilience of this sector remains evident.

The coming weeks may well prove pivotal. Let us hope that momentum translates into meaningful action – before interesting times become irreversible ones.

Visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter.

I can always be contacted at edit@catererlicensee.com

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

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

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

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

EDITOR

Peter Adams

Pub Sector Shows Resilience Amid Economic Headwinds

(CONTINUED FROM FRONT COVER)

Yet the data also reveals a clearly segmented market where quality wins. Premium food-led pubs, particularly those with accommodation, and value-led community pubs continue to perform strongly, demonstrating that pubs with a clear offer and proper investment remain attractive both to consumers and investors. (See the full story on page 7.)

RECORD PERFORMANCE

Urban Pubs & Bars, London's fastest-growing pub group, has delivered its strongest-ever results, reporting site EBITDA of £23 million and EBITDA after central costs of £17 million for the last 12 months – an increase of almost 50% on the previous reported period.

The group's 66 London sites achieved like-for-like sales growth of 14.5% during the crucial five-week Christmas trading period, with covers up 40% year-on-year.

Managing Director Chris Hill commented: "Delivering over £20m of site EBITDA in the last 12 months is a major milestone for Urban. Our record Christmas trading and latest figures reflect the quality of our estate and the strength of our teams."

The company has remained acquisitive throughout the challenging period, recently completing its sixth acquisition of 2026 with The Birdcage in East London, following a package of five premium pubs earlier in the year.

MAJOR PLAYERS CONTINUE STRATEGIC INVESTMENT

Investment activity among corporate operators remains robust. Punch Pubs & Co recently completed the acquisition of 30 pubs from familyowned brewer McMullen's, predominantly across Hertfordshire and Essex.

The pubs, which include heritage sites such as the Millstream and Great Eastern Tavern in Hertford, boast strong trading histories and established community positions.

James Croft, Group Strategy and Commercial Director at Punch Pubs & Co, said: "This is a fantastic collection of pubs with real heritage,

strong community roots and proven operators running them day to day, and we look forward to welcoming them into the Punch family."

RISING APPLICANT LEVELS SIGNAL

CONFIDENCE

Perhaps most tellingly, Star Pubs has reported that applicant levels for January 2026 were up 10% on the previous year, despite widespread media coverage of sector challenges. The increase comes as prospective licensees undertake more thorough research and demonstrate greater appetite for understanding pub financials before committing.

Hance McPherson, Star Pubs' Head of Attraction, noted: "The economic uncertainty of the last few years hasn't dented enthusiasm for running a pub, but combined with the move to seek knowledge online, has profoundly changed the way would-be licensees research taking on a pub. Nearly 60% of applicants now find their pubs through our website and social media."

A TALE OF TWO MARKETS

The Fleurets data confirms what many in the sector have observed: a bifurcating market where quality assets command premiums whilst under-invested pubs without clear propositions face existential challenges.

Average national freehouse prices fell 9% to £800,364, but this masks significant regional and quality variations.

James Davies, Director and Head of National Agency at Fleurets, explained: "We are seeing a more clearly segmented market. Premium food-led pubs, particularly those with accommodation, and value-led community pubs continue to perform well, while under-invested pubs without a clear offer are increasingly vulnerable."

Critically, pubs sold as trading businesses achieved prices 86% higher than those sold for alternative use, demonstrating the value that remains in well-run operations. Some 69% of all pubs sold remained in pub use, rising to 83% for freeholds.

SUSTAINED CONFIDENCE

Last month property adviser Christie & Co published its annual 'Business Outlook 2026' report, examining key market trends and chal-

lenges from 2025 while forecasting developments for the year ahead across the hospitality and licensed on-trade sectors.

The January report reveals robust demand for quality pub and restaurant assets, despite ongoing industry headwinds. In the pub sector, an impressive 91% of freehold pubs sold by Christie & Co in 2025 continued in operational use, with distressed sales accounting for less than 2% of transactions.

Private buyers dominated the market, representing 57% of all deals—a clear indication of sustained confidence among individual investors.

Within the restaurant sector, franchising continues to appeal to hospitality entrepreneurs seeking operational certainty, whilst drive-thru and takeaway sites maintain strong demand despite upward pressure on rents.

Notably, although Christie & Co's sentiment survey found 62% of stakeholders hold negative views about the sector, only one in five are considering selling in 2026—demonstrating operators' determination to persevere.

MARKET POLARISATION

Moving further into 2026, Christie & Co anticipates continued market polarisation. Well-invested venues with compelling offerings are expected to remain resilient, whilst those failing to adapt may face difficulties. The report predicts accelerated consolidation, with larger operators likely to churn estates and reinvest proceeds to strengthen their competitive positions. Technology adoption will continue driving operational efficiency and enhanced customer experiences, while sustainability and ethical values are forecast to exert increasing influence on consumer decisionmaking.

Stephen Owens, Managing Director – Pubs & Restaurants at Christie & Co, commented, “Resilience and adaptability have been evident across both pubs and restaurants. Operators who invest in their offering, embrace technology, and respond to evolving consumer expectations will be best placed to thrive in 2026. Despite cost pressures, demand among buyers looking to acquire hospitality venues remains strong and we anticipate renewed momentum as financing conditions start to improve.”

Should the UK Follow France’s Lead on New Disability Employment Standards?

By Chris Jay, Managing Director of Bascule Disability Training

In January this year, the French Government took a significant step toward accessibility in the hospitality sector by making disability inclusive recruitment a legal requirement across hotels, cafés, and restaurants. This progressive movement means that recruiting staff with disabilities is no longer optional but a legal obligation in France. Any business in the hospitality sector must now ensure that its recruitment process, staff support, and workplace adjustment policies are in place and fully disability inclusive. HR teams in the hospitality sector will now be responsible for demonstrating that their policies comply with the new legal requirements to avoid penalties.

This is a significant step for disability inclusion in France, as it goes beyond simple recommendations, which are often treated as tick-box

exercises. Instead, the new rules address the recruitment and support of staff with disabilities, and the French tourism industry is also expected to benefit from these new inclusion standards.

The question is: should the UK follow suit? What would really be the downside? After all, a commitment to recruiting staff with disabilities will be instrumental in improving customer access and inclusive change in the industry. When you consider that the spending power of people with disabilities (known as the purple pound) is estimated at around £274 billion per year in the UK (SCOPE), and that an estimated £14.6 billion is spent on tourism in England alone (VisitBritain), it’s a change we should definitely embrace.

Let’s be honest, the sector has been slow to adopt accessibility and reap its benefits. This has been proven in customer feedback from people with disabilities. For example, in a recent survey conducted by HGEM,71% of people with disabilities said more needs to be done to address accessibility issues in the hospitality industry. As a result, 30% of respondents said they would leave a venue immediately if access was inadequate, while another 53% said they would never return to a venue if access was difficult. When you consider that one in four people in the UK has a disability, you begin to see why change could be a good thing. Then there are the problems the UK hospitality industry currently has with recruitment and retention. The UK hospitality industry has the highest staff turnover rate of any UK sector at 52%. It has also been reported that current job vacancies remain at approximately 107,000, representing a 5.1% vacancy rate, compared with 3.2% for the economy overall. By actively engaging and demonstrating genuine dedication to recruiting individuals with disabilities, you will tap into a previously untapped talent pool.

It’s also worth considering that, employees with disabilities are often highly motivated, reliable and committed, when workplaces are designed with flexibility and support in mind. In a sector struggling to hold onto

skilled staff, those qualities are useful.

For example, a survey from AbilityNet found that 77% of employers hiring staff with disabilities met or exceeded performance expectations. 85% of employees with disabilities had average or above average attendance rates, and staff retention was 72% higher amongst employees with a disability.

Now, that’s not to say becoming more inclusive is easy. Employers can’t just recruit people with disabilities and think their job is done. For inclusive recruitment to succeed in the UK, certain changes are required, the biggest being a shift in how employers perceive disability.

In other words, awareness, understanding, knowledge, and empathy are critical areas for hospitality teams to become inclusive. Workplace cultures will need to be open, supportive, and understanding of disability, which will pave the way for changes that help attract a clientele with disabilities.

Currently, the Equality Act 2010 provides us with clear guidelines and a legal framework, but realistically, many employers tend to engage with accessibility only when something goes wrong, often in the form of a tribunal claim or formal complaint.

Taking the step France has taken would certainly be more beneficial for both inclusion and the hospitality industry, but at the same time, we need to adopt a proactive approach to disability, not a reactive one. This will involve training managerial staff to confidently supervise and make decisions for staff with disabilities. It will entail reassessing how to fairly attract, recruit, retain and support staff with disabilities.

When done correctly, proactive planning for disability inclusion as part of your everyday operations can be not only a solution to recruitment issues but also a new strategy for improving service quality, enhancing brand appeal, and opening the door to new customers, talent pools, and markets.

Urban Pubs & Bars Reports Record Profits

Urban Pubs & Bars, London’s fastest growing pub group, has published impressive financial results for 2025 alongside record profits.

In the last 12 months, the business delivered site EBITDA of £23m and EBITDA after central costs of £17m, cementing its position as the capital’s leading independent pub operator.

This is an increase of £5m versus reported EBITDA of £12.3m for the financial year ended 27 April 2025 – an uplift of almost 50%.

The Group, which operates 66 high-quality sites across London, delivered its strongest-ever Christmas 2025 trading performance, capping an exceptional 2025.

During the five-week trading period to 4 January 2026, festive trading was significantly ahead of the prior year, with like-for-like sales growth of 14.5% and a 40% increase in total covers, reflecting the continued strength of the group’s appeal of its pubs to London consumers. Despite industry headwinds including increases in the National Living Wage and National Insurance, Urban

Pubs & Bars reported EBITDA of £12.3m for the year ended 27 April 2025, up from £8.7m in the prior year – an increase of more than 41%.

In the same period, turnover rose by 32% to £79.6m, driven by strong like-for-like sales growth, a highly successful acquisition programme, new site refurbishments and the annualisation of sites acquired in the prior year.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “Delivering over £20m of site EBITDA in the last 12 months is a major milestone for Urban. Our record Christmas trading and latest figures reflect the quality of our estate and the strength of our teams. The momentum we have going into 2026 is exceptionally strong.”

The Group recently completed its sixth acquisition of 2026 with the purchase of The Birdcage in East London from BrewDog, adding another landmark site to its estate. This followed the acquisition of five premium pubs, including The Prince Regent in Herne Hill, alongside a package of four established, high-performing sites acquired from Brunning & Price.

Food Banners That Sell for You – From Breakfast to Sunday Roasts

In a competitive hospitality market, pubs and hotels can’t afford to be subtle. If you serve food, people need to know it immediately – and according to HFE Signs, one of the UK’s leading hospitality signage suppliers, food banners remain one of the most powerful ways to turn passing trade into real revenue.

“Food banners are one of the highest-impact products we sell to pubs and hotels,” says a spokesperson from HFE Signs. “They answer the customer’s question before they even ask it: Do they serve food here?”

From “Breakfast Served Here” banners catching early-morning footfall, to “Food Available All Day” messages aimed at lunchtime trade, and “Sunday Roasts” banners driving weekend covers, clear outdoor signage works where decisions are actually made – outside the venue.

Unlike menus hidden indoors or promotions lost online, food banners are bold, visible and constant. Positioned on railings, fences, walls or frontage areas, they promote food offers all day, every day.

“Our customers tell us the same thing time and again,” explains HFE Signs. “Once the banner goes up, people start coming in specifically asking for food they didn’t realise was available.” Speed is crucial in hospitality marketing. Menus change, seasons shift and opportunities come and go quickly. HFE Signs offers next-day delivery on many food banner products, allowing pubs and hotels to react fast –whether launching a new breakfast offer, promoting a midweek food deal or capitalising on Sunday trade. “We know pubs and hotels can’t wait weeks for signage,” says HFE Signs. “That’s why fast turnaround is built into what we do.”

But speed alone isn’t enough. Outdoor food banners need to look professional and last. Poor-quality signage creates poor expectations, especially when promoting food. HFE Signs produces banners using durable materials and high-quality print, ensuring colours stay vibrant, text stays sharp and the banner continues to represent the standard of food inside.

Design is another area where operators often struggle. Not every pub or hotel has the time or expertise to create effective artwork, which is why HFE Signs includes a free simple design service with every order.

“We make it easy,” says the team. “Our designers create clear, bold food banners that work in real-world conditions – not cluttered designs that don’t read from the pavement.”

Food banners are also one of the most cost-effective marketing tools available. With a one-off cost and ongoing visibility, they deliver long-term exposure without ongoing advertising spend – making them ideal for boosting food sales without stretching budgets.

With over 30 years’ experience, thousands of five-star Trustpilot reviews, and a reputation for reliability, HFE Signs has become a trusted supplier for pubs and hotels across the UK.

“Our goal is simple,” concludes HFE Signs. “Help hospitality businesses get noticed, get customers through the door, and sell

Reform UK Proposes 10% Hospitality VAT Rate in Pub Sector Support Package

Reform UK has announced a comprehensive five-point strategy aimed at supporting Britain’s struggling pub sector, with party leader Nigel Farage promising significant tax relief for hospitality businesses.

The centrepiece of the proposal is a reduction in VAT from the current 20% standard rate to 10% for the entire hospitality industry. The announcement, delivered from a pub venue, represents one of the party’s most substantial policy commitments to the licensed trade ahead of the next general election.

FIVE-POINT PLAN DETAILS

The package includes several key measures designed to ease financial pressures on publicans and hospitality operators:

• A reduction in hospitality VAT to 10%

• Reversal of the employer National Insurance increase affecting hospitality businesses introduced in the recent Budget

• A 10% cut to beer duty

• Phased abolition of business rates for pubs over four years

• Regulatory changes to support licensees

Reform MP Lee Anderson criticised both major parties for their handling of the pub sector, describing closures across the past decade as a loss to British cultural heritage. He characterised the situation facing pubs as having reached crisis levels, arguing that each closure represents more than just an economic loss.

“The loss of one pub is not just the loss of livelihood for a landlord, or the loss of a local employment hub. The loss of one pub is a loss to all of us as inheritors of a tradition dating back to Roman rule,” he said.

FUNDING PROPOSAL

The party has outlined how it intends to finance these measures, stating the cost would be offset through modifications to Universal Credit policies. Reform UK estimates this approach would generate approximately £3 billion by 2029-30, funds they propose directing towards hospitality sector support.

The announcement follows recent government intervention in the pub sector. Last week, the Chancellor revealed support measures worth around £100 million for the next financial year, including a 15% business rates discount for English pubs and extended opening hours. That relief will remain frozen for the subsequent two years.

The Golden Knight in Huntingdon Undergoes Transformational Makeover

The Golden Knight in Sapley Park in Huntingdon reopened on Friday 30th January following a transformational investment of almost £300,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 220 pubs across England, Scotland and Wales.

The pub officially reopened to the community on Friday the 30th January and to celebrate hosted an exciting evening of live entertainment, including a special performance from local DJ, Phil Valentine. Jez Davis, operator of the Golden Knight, said: “It’s been terrific watching the Golden Knight’s transformation come to life over the past few months and myself and my partner Lou are absolutely thrilled with the results of the refurbishment. The pub looks terrific and it has been a pleasure to welcome our customers, both old and new, back through the door!”

We would like to thank everyone, including friends, family, the community and of course the team at Proper Pubs, for all their support throughout this journey and helping to get the pub to where it is now. We look forward to all that’s to come at the Golden Knight!”

The pub will be collecting food regularly to donate to the local foodbank, and it will be raising money to have a lifesaving defibrillator installed for locals to access in the event of an emergency. Matt Gurney, Operations Director for Proper Pubs, said: “I’m thrilled to see how well the refurbishment at The Golden Knight has turned out and I am thrilled that the opening night was a huge success! This community pub has so much to offer and I’m confident that Jez and Lou will be able to unlock its full potential.”

Training Chefs To Think Sustainably

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

Sustainability is no longer a peripheral issue in gastronomy. It has become a prerequisite for credibility and responsibility.

Amid growing environmental pressure, resource depletion, and rapidly evolving societal expectations, the role of the chef is no longer limited to elevating a product: it begins well before that, with the choice of ingredients, and extends far beyond into the management of resources and waste.

Training chefs today therefore means teaching them to think sustainably, from the very conception of their cuisine.

A NEW RESPONSIBILITY FOR GASTRONOMY

Gastronomy occupies a unique position in the ecological transition. According to the Food and Agriculture Organization of the United Nations (FAO), “19% of food available to consumers is wasted at the retail, food service and household levels,” while the global food system accounts for around 30% of greenhouse gas emissions.

In the restaurant sector, these figures translate into very concrete realities: stock management, supplier selection, seasonality, portion control and waste recovery.

In this context, the chef becomes a key player in this transformation, not an activist, but a conscious professional capable of making responsible choices without compromising gastronomic excellence. This new responsibility calls for a profound evolution in culinary education.

FROM PRODUCT TO SYSTEM: RETHINKING SOURCING

Training for sustainability begins with a shift in how we view the product. For a long time, gastronomic excellence was built around access to rare ingredients, sometimes sourced from far away. Today, this logic is being questioned.

If we look at France – where I am based – according to a study by ADEME (the French Agency for Ecological Transition), food alone accounts for nearly 25% of the carbon footprint of French consumers, mainly due to production and transport methods. Learning to source locally, work with committed producers, understand agricultural cycles and respect seasonality therefore becomes a strategic skill.

For future chefs, this means being able to design menus based on what nature offers at a given moment, adapting creativity to the constraints of nature, and building long-term relationships within their local ecosystem. This is no longer a limitation, but a new form of creative freedom.

TACKLING FOOD WASTE: A CORE PROFESSIONAL SKILL

Reducing food waste is not merely a moral or economic issue; it is also a matter of expertise. In France, the restaurant sector generates around one million tonnes of food waste each year, according to the Ministry for Ecological Transition.

Training chefs to think sustainably means teaching them to design circular kitchens: using products in their entirety, intelligently repurposing surplus, adjusting portion sizes, and rethinking menus that are too long or overly complex. This requires a holistic approach, combining culinary technique, operational organisation and a strong sense of responsibility.

A chef who is well trained in these areas can reduce environmental impact while improving the profitability of their establishment. Sustainability thus becomes a lever for performance rather than an additional constraint.

RESPECTING SEASONALITY AS A PEDAGOGICAL ACT

Respecting seasonality is not a step backwards, but a deeply contemporary act. At a time when everything seems available all year round, teaching seasonality helps restore meaning to time, rhythm and anticipation.

For culinary students, working with seasonal produce develops an essential ability to adapt: renewing creativity, accepting limitations and reinventing recipes. It is also a lesson in humility in the face of the living world, an essential value in a profession often driven by the pursuit of recognition.

According to a study by Interfel, seasonality is the primary criterion for consumers when purchasing fruit and vegetables. Training chefs with these expectations in mind means preparing them for an increasingly informed and conscious clientele.

THE ROLE OF CULINARY SCHOOLS: PASSING ON A SUSTAINABLE VISION

In the face of these challenges, culinary schools bear a major responsibility. Sustainability can no longer be treated as an optional module or a theoretical discourse. It must be embedded across the entire educational approach: from product choices to working methods, from student projects to the economic models studied.

At École Ducasse, we believe that sustainability is inseparable from excellence. Our students are encouraged to think concretely about sourcing, waste management, the impact of their culinary choices and their responsibility as future leaders in gastronomy. They learn to integrate these dimensions from the very first stages of designing a menu or a restaurant concept.

Training chefs to think sustainably means giving them the tools to build a gastronomy that is responsible, desirable and economically viable.

The food transition will not happen without chefs. But it will not happen without a profound evolution in their training either. Teaching sustainability does not limit creativity; it gives it structure, direction and meaning. Today, schools have a duty to prepare a new generation of chefs capable of reconciling culinary excellence, environmental responsibility and societal commitment. Only then will gastronomy continue to inspire, bring people together and fully play its role in society.

Thatchers Launch Interactive Rugby Game Designed To Support Hospitality

Thatchers Cider is bringing the thrill of rugby to the heart of pubs with the launch of ‘Perfection in Every Drop Kick’, a brand new interactive mobile game designed to add fun and theatre to the hospitality experience.

With international rugby fever set to build in the new year, Thatchers are inviting pub-goers to test their skills in a fast-paced, swipe-to-score challenge, with the chance to win Thatchers Gold every week.

The game adds a playful twist to the drinking experience and encourages longer dwell time. Accessible via mobile browser, the game lets players flick a rugby ball across a pub table, aiming for chair back ‘goal posts’ and racking up points for accuracy. Hidden targets, including the coveted Thatchers’ golden apple, offer bonus points for those with quick reflexes – all in just 45 seconds of play.

Special limited-edition Thatchers rugby glasses and point-of-sale materials are available free-of-charge to Thatchers stockists, featuring links to the gamemaking it easy and fun for visitors to get involved.

At 12:30 every Friday - famously the time when Myrtle Farm comes to a stop so Martin Thatcher can taste the cider to ensure it’s perfect - the person topping the leaderboard will be selected and sent a case of delicious Thatchers Gold. The real-time leaderboard will refresh every week, keeping the competitive spirit alive and fans coming back for more as they attempt to beat the highest scorers. Exclusive support for venues

Pubs stocking Thatchers can access limited edition rugby-themed glassware and point-of-sale promoting the game via their local representative.

Stockists are also able to sign up for Thatchers’ Rugby POS packs, complete with posters, tap wobblers, bunting, bar runners, tent cards, and voucher codes – all offering pub-goers the chance to win a rugby weekend with a rugby legend and weekly cider prizes. Venues signing up by Friday 16 January 2026 will receive a free rugby POS kit and bespoke social media support, including custom video content, targeted to a geographical area, promoting their venue as the place to watch the rugby. The campaign will help drive footfall and cider sales.

Emma Weber, Senior Brand Activation Manager at Thatchers Cider said: “With ‘Perfection in Every Drop Kick’, we’re adding a fun, competitive twist to this rugby season, while also supporting the on-trade to drive footfall and dwell time. We can’t wait to see fans and venues get involved and make this rugby season one to remember.”

Ready to get involved?

Venues can contact Thatchers or their local rep to receive free glassware and point-of-sale for the rugby game.

They can also sign up for the rugby competition campaign and access all the details at Join Our Rugby Pub Campaign – Thatchers Cider.

For more information and to play the game, visit: Perfection in Every Drop Kick.

Industry First As Food-Tech Firm Leafe Unveils Unlimited Food Hygiene Training Offer

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.

Founded by chefs in 2021, Leafe is an all-in-one hospitality app that streamlines kitchen management by gamifying record-taking.

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 Pro represents a major step forward for food technology. Until now, restaurants have relied on lowtech tools or expensive consultants. Leafe delivers these capabilities in one accessible platform, integrating smoothly into any operation.

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.”

Serving more than 18,000 users across 800 sites worldwide, from foodtrucks 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.”

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 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

UK Pub Prices Fall As Costs Bite — But Premium And Value-Led Pubs Remain In Demand

The sector faced mounting pressure throughout 2025, as increases in

National

and business rates coupled with a squeeze on spending impacted profitability and confidence. Labour costs alone rose by an estimated £3.4 billion across hospitality. Despite resilient consumer demand in parts of the market, many pubs struggled to mitigate the increased costs.

The latest data shows that these pressures are feeding through into lower sale prices, subdued transaction activity, and continued pub closures.

DATA HIGHLIGHTS

SALE PRICES National:

BOTTOM-END

multiple 1.36

National: £283,000 (-17%), FMT £240,000 (-10%), multiple 1.18

North: £226,000 (-22%), FMT £217,000 (-15%), multiple 1.04

South: £426,000 (-2%), FMT £300,000 (+3%), multiple 1.42

LEASEHOLD MARKET

Nationally, average sale price £37,000 (-24%), FMT down 5%. Transaction volumes up 25%, particularly in

• Hygienic Wall Cladding & Ceiling Systems • Available in White & 10 new exciting colours • Complemented by colour coded matching trims • Fire rated to BS476/7 Class 0 • Sheet sizes 2440 x 1220mm & 3050 x 1220mm • Range of cladding sealants & adhesives

ALTERNATIVE USE

69% of all pubs and 83% of freeholds sold remained in pub use.

Bottom-end pubs are more vulnerable: 56% of bottom end pubs stay as pubs; 74% of pubs sold for non-pub use were lower-quality sites.

Pubs sold as trading businesses achieved prices 86% higher than alternative-use sales, with the average

The figures highlight clear differences in market performance, with stronger pubs commanding higher prices while lower-quality sites face greater challenges.

James Davies, Director and Head of National Agency at Fleurets, said: “Rising wage costs, higher National Insurance and increasing business rates have reduced the profits pubs can sustainably generate. Buyers price pubs on future earnings, past performance is just a guide, and the pressure on profit is now feeding directly into lower sale prices, particularly at the bottom end of the market.”

“We are seeing a more clearly segmented market. Premium food-led pubs, particularly those with accommodation, and value-led community pubs continue to perform well, while under-invested pubs without a clear offer are increasingly vulnerable. Opportunities still exist for operators with the right strategy and resources, but pubs at the bottom end face the greatest risk. Targeted support and improving economic conditions will be critical to help many pubs survive.”

Looking ahead to 2026, further increases in wages and business rates will add further cost pressures, although a forecast reduction in interest rates may support renewed investment activity. Corporate operators remain acquisitive, particularly for well-positioned, sustainable pubs that fit a clear operational model.

The Resurgence of the Tourist Tax Debate: What It Means for Regional Hospitality

By Giles Fuchs, Owner of the Burgh Island Hotel

In recent months, the debate over tourist taxes has reignited across England, fueled by the government's November 2025 announcement granting Mayoral Strategic Authorities the power to introduce local overnight visitor levies. A formal consultation, running until February 18, 2026, alongside renewed debate about how tourism should contribute to local services, has pushed the issue back into the spotlight. Yet the absence of a national framework means uncertainty now dominates, and for hospitality businesses that uncertainty is becoming a problem. This debate is unfolding against a backdrop of recent business rates reform announcements, which include permanently lower multipliers for retail, hospitality and leisure properties under £500,000 from April 2026, though the practical impact remains unclear given concurrent revaluation increases, rising employment costs, and continued pressure on margins. While much of the conversation has centered on London, policies shaped with the capital in mind rarely land evenly elsewhere. For regional hospitality businesses, the prospect of locally applied visitor charges risks compounding existing pressures in ways that are still poorly understood.

REGIONAL HOSPITALITY’S DELICATE BALANCE

Hospitality underpins many regional economies. In destinations such as Devon, Cornwall and Yorkshire, visitors sustain employment, support local supply chains and help maintain communities outside peak seasons. Hotels in these areas are often among the largest employers and play a central role in local identity and long-term investment.

At the same time, the operating environment has become increasingly tight. Independent hotels, historic properties and coastal retreats face high fixed costs, pronounced seasonality and ongoing staffing challenges. Recent increases in the National Living Wage and employer National Insurance contributions are feeding directly into payroll costs, while energy prices, insurance premiums, and maintenance costs remain elevated. Business rates, meanwhile, continue to represent a significant and largely inflexible burden, with reform still uncertain.

In that context, the introduction of a new visitor levy would force difficult trade-offs. Absorbing the cost would further erode already narrow margins. Passing it on risks deterring guests who are becoming more price conscious. Neither option supports long-term resilience.

PRICE SENSITIVITY BEYOND THE CAPITAL

What we see at Burgh Island Hotel reflects a broader regional pattern. Guests may be drawn by setting, heritage and experience, but price still matters. Families and couples compare destinations carefully and plan within increasingly tight budgets. Even modest additional charges can influence behaviour at the margins.

Some guests shorten stays, others switch destinations, and some postpone trips altogether. London benefits from international demand, business travel and a constant flow of events. Regional destinations rely far more heavily on domestic leisure visitors and weekend breaks, and these guests are more exposed to rising household costs. Recent trading has highlighted this divide, with London hotels facing pressure on profitability while regional demand has remained more stable but finely balanced.

A PATCHWORK THAT RISKS CONFUSION

Another concern is how any tourist tax might be applied. Local discretion may sound flexible, but it risks creating inconsistency. One council may opt for a flat nightly fee, another a percentage charge, while neighbouring authorities take no action at all. Already, Edinburgh is introducing a 5% levy from July 2026, while Wales will implement a £1.30 per person charge from April 2027, illustrating the divergent approaches emerging across the UK.

For visitors, this inconsistency introduced unnecessary confusion, potentially deterring travel to regional destinations that rely on simplicity to attract bookings. A family choosing between Devon, Dorset or Somerset should not need to navigate council policies to understand the true cost of a short break. Added friction rarely encourages travel, and regional destinations are particularly vulnerable to hesitation at the point of booking.

International comparisons offer limited reassurance. Cities such as Paris or Barcelona operate within very different tourism frameworks, often supported by lower VAT on accommodation and infrastructure designed for mass international travel. Rural and coastal destinations in England do not have the same buffers to absorb additional visitor costs without consequences.

HOTELS AS PARTNERS IN LOCAL PROSPERITY

None of this dismisses the funding pressures facing local authorities. Councils need sustainable revenue to maintain services and infrastructure that tourism depends on. In principle, a levy that genuinely supports sustainable tourism is not unreasonable. The issue is whether it is being considered alongside, rather than on top of, existing burdens such as business rates and employment costs.

Hotels are not passive beneficiaries of local infrastructure, we are active contributors and key partners in local prosperity. At Burgh Island, we source 80% of our ingredients within a 30-mile radius and have invested in staff accommodation to ensure our team can thrive. This is how regional hospitality operates. Any approach to the tourist tax must recognise this partnership and actively involve operators in the design process from the outset.

A CALL FOR SENSIBLE DESIGN

As visitor levies move forward, careful design will be essential. Any charge should be modest, simple and applied consistently, with revenues clearly ring-fenced so both residents and businesses can see tangible benefits. Policymakers also need to engage with operators of all sizes and locations, not just those with the most visible national platforms. The risk is not in contributing to local services, but in adding new costs without resolving existing ones. Hospitality businesses can adapt and innovate, but only when they are given a stable operating environment.

Regional Britain deserves a tourism strategy that reflects both its strengths and its vulnerabilities. A poorly timed or inconsistently applied levy could undermine destinations that rely most on visitors. A thoughtful, proportionate approach, aligned with wider reform of business rates and operating costs, could instead help sustain coastal towns, rural retreats and historic landscapes. As the debate continues to unfold, it is clear that a more thoughtful, regionally informed approach is needed. Policymakers must engage with the hospitality sector to ensure that any measures introduced do not undermine the very businesses that drive local economies.

St Austell Brewery Names Children’s Hospice South West as its Charity Partner

St Austell Brewery has announced Children’s Hospice South West as its Charity of the Year.

The company – which is marking its 175th anniversary this year – has committed to raising vital funds over the next two years for the only children’s hospice charity in its region.

For more than 30 years, Children’s Hospice South West (CHSW) has supported babies, children and young people with life-limiting conditions, providing specialist care and compassionate, professional support for the whole family.

Across its three hospices in Cornwall, Devon and North Somerset, CHSW offers far more than medical and nursing care. Every stay is designed to enrich lives, creating precious moments, easing emotional and practical pressures, and helping families make the very most of their time together.

One of St Austell Brewery’s key fundraising initiatives will be donating 25p from every portion of fish and chips sold across its 45 managed pubs, expected to generate a significant contribution to the charity.

Sunfly Karaoke

Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s. 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 systems.

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).

Alongside this, teams across the company’s head offices, breweries, pubs and depots will be taking part in events and fundraising activities throughout the year.

Kevin Georgel, Chief Executive of St Austell Brewery said: “We’re incredibly proud to announce Children’s Hospice South West as our Charity of the Year. It was chosen by people from every part of our business, which shows just how close this cause is to all our hearts.

“It costs more than £14 million each year for the charity to run its three hospices and provide vital care for children and families during unimaginably difficult times. The fact that these hospices span the South West – near our pubs, breweries and depots across the region – gives us a real opportunity to raise as much as we can for the communities we operate in and make a meaningful difference.”

Phil Morris, Chief Executive of Children’s Hospice South West, added: “We are absolutely delighted that St Austell Brewery has chosen Children’s Hospice South West as their charity partner for the next two years. Their commitment and support will help us provide vital services to children with life-limiting conditions and their families who are travelling the most unimaginable journeys.”

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 systems as well as their famous self-contained pods.

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.

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

Hospitality Faces Job Losses Despite Service Sector Growth

The hospitality and leisure sector is facing “challenging business conditions” as new data reveals that service sector employment has now fallen for four consecutive months – the longest period of job cuts in 16 years.

According to the latest S&P Global UK Services PMI employment numbers across the service economy decreased at an accelerated rate in January 2026, despite the sector showing robust business activity growth.

The survey highlighted that hospitality and leisure businesses are among those most affected by the staffing reductions, with firms citing squeezed profit margins and fragile market conditions as key reasons for not replacing workers who leave voluntarily.

Higher payroll costs emerged as the primary factor driving the employment cuts. Service sector businesses reported sharp increases in wage bills following recent Budget measures, forcing many to look at automation and productivity improvements as alternatives to maintaining current staffing levels.

The employment decline stands in stark contrast to the broader service sector performance, which saw business activity expand at its fastest pace in five months. The Services PMI Business Activity Index registered 54.0 in January, up from 51.4 in December.

However, the report specifically noted widespread concerns about subdued consumer spending power, which has particularly impacted hospitality operators. Several firms reported that household disposable incomes remain under pressure, constraining customer demand in the on-trade.

Tim Moore, Economics Director at S&P Global Market Intelligence, commented: “Despite a recovery in total new work, service providers still reported that consumer demand was constrained by squeezed disposable incomes, while risk aversion in response to geopolitical tensions was a factor holding back business spending.”

The data also revealed that input costs continued to rise sharply, with businesses citing higher food prices and raw material costs alongside increased payroll expenses. In response, many operators have been forced to raise prices, with output charges increasing at the fastest rate since August 2025.

Looking ahead, the survey found mixed sentiment in the sector. While some firms expressed hopes for a boost to customer spending from lower borrowing costs and increased construction activity, many hospitality businesses remain cautious about their prospects given ongoing cost pressures and uncertain consumer confidence.

The findings come as the sector continues to grapple with the aftermath of recent Budget changes, including adjustments to National Insurance contributions and the National Living Wage, which have significantly impacted labour-intensive hospitality businesses.

With employment falling since October 2024, the data suggests the sector is facing its most prolonged period of workforce reduction since the financial crisis, raising concerns about capacity constraints should trading conditions improve.

Deals Drive January Footfall As QSR Growth Continues

The latest Lumina Intelligence Eating and Drinking Out Panel (EDOP) data shows that value-led deals are successfully driving consumer engagement at the start of the year, despite ongoing pressure on household finances.

Rising inflation and post-budget cost increases continue to weigh on consumer confidence, with overall spend growth lagging behind inflation. However, operators’ efforts to attract customers through standout low-price offerings are paying off. January saw increases in both participation (+0.8ppts) and visit frequency (+3.9ppts), demonstrating that well-targeted deals remain an effective lever for boosting footfall.

QSR remains the standout performer, continuing its strong growth trajectory (+1.1ppts) as consumers prioritise convenience and value-for-money. At the same time, shoppers are

becoming more selective with their spend, favouring quality over quantity. This has benefited mid- to high-tempo channels such as pubs and restaurants as preferred socialising destinations, often at the expense of coffee and sandwich shops.

Health-led choices also came forward in January as consumers looked to rebalance after Christmas indulgence. Brunch recorded the largest daypart growth (+0.3ppts), while pasta and salads gained share as diners opted for lighter meals and smaller portions. The data also reflects operators’ growing focus on snacks and sides, using finger foods to drive incremental spend without increasing overall meal size.

Together, the findings highlight a market where value, flexibility and menu innovation are key to maintaining momentum in a challenging economic environment.

Britain's Top Accessible Holiday Destinations

Portsmouth has been named the most accessible UK holiday destination for travellers looking for inclusive travel in 2026.

The study analysed holiday destinations across Britain, ranking them on three key factors: wheelchair accessibility at hotels, cultural tours and day trips to find which locations best serve visitors with mobility needs.

THE MOST ACCESSIBLE BREAKS IN THE UK

3London69.6229.82%46.25%36.51%

4Liverpool60.7035.76%44.53%12.50%

5Belfast54.9449.70%22.34%15.03%

6Manchester54.4546.42%32.43%7.41%

7Edinburgh53.1942.11%20.67%17.14%

8Cotswolds51.8713.62%27.07%40.23% 9Poole51.7022.34%66.67%0.00%

The coastal city of Portsmouth topped the ranking with an accessibility score of 78.89, showing strong results across all accessibility categories. Portsmouth particularly excelled with its tour options, where 64.29% of cultural and bus tours accommodate wheelchair users, which is the highest rate among all destinations. 66.67% of day trips are accessible for older travellers, and 14.77% of hotels.

Bournemouth claimed second place, scoring 71.95 for accessibility overall, with its day trip and tour options both proving particularly strong. Half of all day trips and tours in the seaside resort town are wheelchair friendly, far higher than most destinations in the ranking.

With an accessibility score of 69.62, London secured third position by offering the largest number of accessible hotels in the ranking, which is nearly 29.82% of all accommodation in the capital. London also boasts more than 1,000 accessible cultural and bus tours, with 46.25% being wheelchair friendly, and 36.51% of day trips are also accessible.

Liverpool took fourth place, scoring 60.70 for accessibility, with more than a third (35.76%) of its hotels offering wheelchair access, a higher rate than many cities ranked above it. 44.53% of hotels in the Merseyside city offer wheelchair access.

The capital of Northern Ireland, Belfast, reached fifth position, scoring 54.94 overall and boasting the highest percentage of accessible hotels nationwide at nearly 49.70%. Accessible tours and day trips are also available in the city, with 22.34% of tours and 15.03% of day trips being wheelchair friendly.

Manchester landed at sixth with 54.45, where 46.42% of hotels have facilities for wheelchair users. The city offers accessible tours, with 32.43% offering wheelchair access, whereas accessible day trips may be harder to find at 7.41%.

Scottish capital Edinburgh secured seventh position, scoring 53.19, with 42.11% of hotels being accessible. 20.67% of tours in the city are accessible, whereas 17.14% of day trips are.

The rural Cotswolds region secured eighth place with 51.87, performing particularly well in day trip accessibility. 40.23% of day excursions there cater to wheelchair users, outperforming many city destinations. 27.07% of tours are accessible, and 13.62% of hotels are wheelchair friendly.

Poole finished ninth, scoring 51.70 and standing out with 66.67% of its tours being wheelchair friendly. Despite revealing no accessible day trips in Poole, its tours and hotel accessibility (22.34%) earned its place in the ranking.

The popular seaside city of Brighton completes the top 10, with an accessibility score of 46.80 out of 100. 11.41% of hotels are accessible, as well as 33.33% of tours and 23.53% of day excursions.

Researchers commented: “These results reveal stark differences in accessibility across popular UK holiday destinations, giving older travellers or people with mobility needs crucial information for planning trips. Portsmouth's excellent performance demonstrates how coastal destinations can successfully provide accessible tourism options.

“Rural and coastal spots like the Cotswolds and Bournemouth appear to be making greater efforts to welcome visitors with mobility needs compared to many city locations, like Bristol, Glasgow and Cardiff, which scored much lower in the ranking.

“Many older people want to stay active and social, and knowing which destinations best accommodate mobility needs removes a major barrier to travel. It is clear that supportive infrastructure in some locations needs to be improved to accommodate those who want to travel but worry about accessibility, and these findings open an important conversation about barrier-free travel and why it is so important.”

Morpeth Community Pub Reopens Following Transformational Refurbishment

Popular community pub, the Black & Grey on Newgate Street in Morpeth will officially reopen on Friday 6th February following a transformational combined investment of £257,00 from experienced licensee, Nina Smith and Admiral Taverns and will enable the licensee to further cement it as the go-to community hub for local residents. Passionate licensee Nina Smith brings a wealth of knowledge and expertise to the pub having 27 years of hospitality experience under her belt. Going forward the licensee is committed to creating a familyfriendly and dog-friendly hub that brings people together and supports all aspects of community life.

Nina Smith, licensee at the Black & Grey, commented: “It has been a terrific journey watching the pub come to life over the past few months and I can’t wait to reopen soon. The entire team, including everyone at Admiral Taverns, has truly gone the extra mile to get the pub to where it is now and I couldn’t be more grateful for all the support.”

To celebrate the reopening the Black & Grey will be inviting the local mayor, Rachael Hogg on the night of

the reopening at 6pm.

Going forward, Nina Smith will be hosting a busy schedule of regular entertainment for the community to enjoy including a quiz night every Wednesday at 7.30pm and a live singer occurring every Saturday from 8pm. The pub will also host a ‘buskers’ night’ once a month where anybody can come along, sing and bring their instruments. In addition, the pub will host a ‘boozy book club’ the last Thursday of every month where anyone can drink and read a book together. As part of her mission to give back to the local community, Nina will also be hosting regular fundraising events/community initiatives close to her heart.

Samantha Banks, Business Development Manager at Admiral Taverns, added: “I’m delighted to see how well the refurbishment is progressing and I look forward to seeing Nina realise her vision for the Black & Grey.

“On behalf of myself and the Admiral Taverns team, we wish Nina all the best with the reopening and for everything that’s to come”.

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.

Get in touch to

PORTABLE, PRACTICAL, AND GUEST FRIENDLY

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. Many hotels integrate the blends into signature expe-

and guest amenities -

riences or relaxation areas, reinforcing an atmosphere of calm and care.

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. 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

Government Sparks Anger by Excluding Nightclubs, Grassroots Electronic and Recorded Music Spaces From Rates Relief, Says NTIA

The Government’s latest Business Rates Relief scheme has delivered a serious blow to Britain’s night-time economy, explicitly excluding nightclubs, grassroots electronic music venues and recorded music spaces, and reinforcing growing concern that electronic music and counter-cultural spaces continue to be overlooked in national policy.

At a time when the UK has already lost more than a third of its nightclubs, ministers have introduced a relief package that leaves surviving venues facing higher costs, fewer businesses to share the burden, and no meaningful support, a decision that risks accelerating closures across the sector.

FEWER VENUES, HIGHER TAXES, NO RELIEF –NIGHTCLUB FIGURES REVEAL THE SCALE OF THE IMBALANCE:

• Nightclubs (VOA 199/303) down 32% since 2017

• Total Rateable Value: £69.4m, up from £65.4m in 2017

• Average RV per nightclub: £56,000, up from £35,725 in 2017

• A 56% increase, despite one-third fewer venues remaining In effect, a shrinking sector is now paying more overall, while being excluded from the very relief schemes designed to protect hospitality, culture and town-centre economies.

Beyond nightclubs, the continued exclusion of recorded music environments, including DJ-led venues, listening bars, grassroots electronic music spaces and hybrid cultural venues, is especially alarming.

These spaces are core infrastructure for the UK’s music ecosystem. They support artist development, local employment, night-time economies and one of the country’s most successful cultural exports. Yet once again, recorded music-led venues fall outside eligibility criteria, echoing the pandemic-era failures when electronic music was excluded from Cultural Recovery Fund support.

Despite assurances that those mistakes would not be repeated, the same policy blind spots have returned.

Statement from Michael Kill, CEO, Night Time Industries Association: “The decision to exclude nightclubs, grassroots electronic and recorded music spaces from business rates relief is a surreal decision, and could not have expected anything less than anger given the last two budgets.”

“Electronic music spaces are not optional extras in the cultural landscape. They are talent incubators that develop the next generation of artists, DJs, promoters and creative entrepreneurs. They are where careers are built, scenes are formed and global exports are born. To exclude them is to undermine the future of the UK’s music industry at its foundations.”

“We have already lost over a third of the UK’s nightclubs, yet the venues that remain are being charged higher business rates than ever, with fewer businesses left to carry the burden and no access to relief. This is not targeted support, it is policy that actively accelerates decline.”

“What has happened to the Government’s SME strategy? What has happened to the industrial strategy that repeatedly recognised the importance of creative pipelines and cultural infrastructure? Today, those commitments are nowhere to be seen.”

“This patchwork approach to business rates is chaotic policy administration at best and sends no signal of confidence to businesses, workers

or investors. It suggests a Government that neither understands nor values one of the UK’s most successful cultural and economic sectors.”

“If this position is not urgently corrected, we will see further closures, lost talent and long-term damage to Britain’s global cultural standing. Nightlife and electronic music are not fringe activities, they are central to who we are and to the future of the creative economy.”

THE REPEATED EXCLUSION OF ELECTRONIC AND RECORDED MUSIC SPACES RAISES A FUNDAMENTAL QUESTION:

While traditional arts and live performance venues continue to receive recognition, the spaces that gave rise to globally influential genres, from house and techno to jungle, drum & bass, garage and grime – remain absent from policy frameworks.

This is no longer an oversight. It is a systemic failure to value contemporary cultural expression.

A lesson still not learned. The loss of over one-third of UK nightclubs should have prompted urgent reform. Instead, this latest policy risks locking in decline, pushing more venues to closure, exporting talent overseas and hollowing out night-time economies across towns and cities.

The UK is a global leader in electronic music and nightlife culture. Domestically, however, it is being taxed, sidelined and excluded. We rose before, and we will again. The sector fought for recognition during the pandemic and forced itself into the national conversation. That fight is not over.

Because once again, counter-culture is under attack, and once again, the consequences will be felt by communities, workers, artists and audiences across the country.

If nightclubs, grassroots electronic music venues and recorded music spaces continue to be excluded, the UK risks dismantling one of its most powerful cultural exports, one policy decision at a time.

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.

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.

Beyond Borders: Hospitality’s Hunt For New Talent Amid A Perfect Storm For The Sector In 2026

Quinyx warns global recruitment and smarter workforce planning will define hospitality success as staffing shortages persist

UK hospitality businesses are heading into 2026 facing a perfect storm of rising costs, talent shortages, and shifting immigration rules, warns workforce management provider Quinyx (www.quinyx.com).

And, as the sector battles to fill thousands of vacancies, many operators are looking beyond borders to secure the skills they need. However, with visa restrictions tightening and wage bills soaring, the challenge isn’t just finding peopleit’s managing them effectively.

“Hospitality has always relied on a diverse, global workforce,” says Ned Gammell, VP of Sales and hospitality expert at Quinyx. “But the landscape has changed dramatically. Employers are under pressure from every angle - higher wages, stricter visa requirements, and unpredictable demand. Success now depends on how quickly businesses can adapt their workforce strategies.”

Hospitality remains one of the UK’s largest employers, contributing over £93 billion annually to the economy, yet the sector grapples with an estimated 84,000 unfilled positions[1].

Gammell explains: “Historically, more than 20% of the workforce came from overseas, but new immigration reforms have raised barriers. For instance, over 180 hospitality roles have been removed from visa eligibility. Plus, sponsorship costs for employers have surged, whilst at the same time, wage pressures are mounting. 2026

looks set to be hugely challenging for these people-centre businesses.”

From April 2026, the National Living Wage will rise to £12.71/hour, adding an estimated £1.4 billion in extra costs for hospitality businesses annually. Combined with frozen tax thresholds and higher NI contributions, operators are facing unprecedented financial strain.

Quinyx’s own State of the Frontline Workforce research highlights the human side of this challenge: 65% of hospitality staff experience job-related stress, and nearly half (49%) said their job has had a negative impact on their physical or mental health. According to the global research, UK workers increasingly value flexible scheduling and better tech tools—areas where hospitality businesses can make a real difference.

“This isn’t just about filling gaps,” Gammell adds. “It’s about creating an environment where people want to stay. When you’re managing teams from multiple countries, with different languages and visa conditions, complexity skyrockets. That’s where technology becomes a game-changer.”

Looking ahead, Quinyx predicts that 2026 could be a tipping point for UK hospitality. “Unless businesses embrace smarter workforce planning and retention strategies, we risk a black hole where demand outstrips available labour,” he warns.

“Overseas recruitment will decline sharply due to higher visa salary thresholds and reduced eligible roles. At the same time, reliance on flexible, tech-enabled scheduling will surge as operators seek to maximise productivity from smaller teams. Those who fail to adapt could see service levels and profitability collapse, while businesses leveraging AI-driven workforce management will maintain resilience.”

Gammell concludes: “When scheduling runs smoothly, managers have more time to focus on what really matters—motivating their teams and delivering exceptional customer experiences. The businesses that win in this new era will be those that combine global talent with smart, tech-driven workforce planning.”

17th Restaurant Manager Of The Year 2026 Crowned

Joshua Oliver Ndirmbita MIH, restaurant manager at Estelle Manor, Oxfordshire, has been crowned the Institute of Hospitality’s Restaurant Manager of the Year 2026 following an intense day of competition at Hotel Café Royal in London on Monday 2 February. Alessandro Passaglia AIH, restaurant manager at Aviator, Hampshire, was named runner up.

Joshua, who finished runner up in the competition in 2025, was announced as the winner by Institute of Hospitality chief executive Robert Richardson FIH MI during the live winner’s reception, following a demanding day of assessed challenges for the 16 finalists.

Designed to reflect the realities of modern restaurant management, finalists were assessed on leadership and people management, future thinking for hospitality, guest engagement and commercial decision making. The day also included an educational masterclass delivered by Laurent-Perrier Champagne, alongside financial and staffing based challenges.

Following the daytime assessments, four finalists progressed to the live final, where they completed two final tasks in front of an audience of industry peers, guests, family and friends, before judges finalised and independently verified the scores and announced Joshua as the Institute’s 17th Restaurant Manager of the Year.

Following the announcement, Robert said: “This competition continues to highlight just how skilled and influential restaurant managers are within hospitality businesses. The depth of talent coming through gives us real confidence in the future of the industry. Joshua is a shining example of how this competition can impact a person’s career and their confidence. He is indeed a very worthy winner.”

He continued: “I would also like to thank our judges, led by our chair of judges Jakob Gowin FIH, general manager at Meliá White House, and our partners including Hotel Café Royal, Menzies, Laurent-Perrier Champagne, Splendid Hospitality, Belu Water and IPW1 Print for their continued support in helping us to deliver these crucial events that recognise our incredible hospitality professionals year after year.”

Speaking after accepting the award, Joshua said: “I want to say thank you to everyone who has supported me along the way, my colleagues, my mentors and the Institute. I stood on this stage last year as runner up, and winning this title is special, but what really matters is the people you meet, the connections you build and the confidence you gain along the way.”

He continued: “The Institute keeps putting people into the spotlight and helps them believe in what they can achieve, and that means a great deal. I came back again this year and I won. If I can do it, anyone can. I’m truly honoured to be named Restaurant Manager of the Year 2026 and I’m very grateful to the Institute for their work and for helping people like me.”

As part of his recognition, Joshua will receive one year of Institute of Hospitality membership, a tailored professional development programme and mentoring support, alongside invitations to key industry events and a range of hospitality experiences. These include a night at Gleneagles with dinner and bed and breakfast, an overnight stay in the Level at Meliá White House with an afternoon tea hamper for two, an overnight stay in a Leonardo Hotel in Chester, Liverpool or Manchester, a private Belmond boat experience on the Thames with afternoon tea and a butler led tour of Cliveden House, a traditional afternoon tea for two at Corinthia London, and complimentary Aspire lounge passes with an operational visit.

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.

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.

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. 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:

• 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

Foodservice Price Inflation Accelerates in December as Festive Demand Peaks

Food and drink prices in the hospitality sector rose by 1.1% in December according to new data.

The sharp upward month-on-month movement marks a significant acceleration in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent supply-side constraints.

The Index recorded steep increases in prices in several high-volume categories. They included Milk, Cheese & Eggs, which recorded the highest rise at +1.9%, as domestic price pressures intensified despite continued softening in global dairy commodity markets. Disruptions related to Avian Flu reinforced volatility in egg supply chains, compounding costs during a peak usage period.

Fruit prices rose nearly as fast at +1.8% in December, as markets shifted to higher-cost glasshouse production for soft fruits and yields of Spanish citrus were significantly reduced. Inflationary momentum also remained critically high in Coffee, Tea & Cocoa. Coffee markets continued to trade near multi-year peaks due to adverse weather in Brazil and Vietnam, while cocoa prices were close to record levels, driven by weak West African harvests and tight inventories.

In Meat & Poultry, the centrepiece category of the festive period, inflation accelerated to +1.5%, as strong seasonal demand collided with structural challenges. Beef traded at historically strong levels due to tight

domestic availability, while poultry markets were volatile due to disruptions to supply from Avian Flu.

Prices also rose in categories including Oils & Fats and Sugar, Jam, Syrups & Chocolate, highlighting a broad-based inflationary environment where domestic energy, labour and logistics costs are limiting the pass-through of any softening in global commodities.

Shaun Allen, CEO of Prestige Purchasing, said: “The 1.1% month-onmonth surge in December was a stark reminder of the volatility that continues to plague the supply chain. While global indices for sugar and vegetable oils showed signs of easing in 2025, the reality for UK operators was very different. Acute supply shocks—from Avian Flu in poultry and eggs to climate-driven shortages in coffee and cocoa— combined with high domestic operational costs to drive prices up significantly just as the sector needed stability the most.”

Reuben Pullan, senior insight consultant in the hospitality operators and food team at NIQ, said: “Another spike in pricing was an unwelcome end to a tough year of trading for hospitality. Coming alongside sharp rises in other areas, food and drink inflation is piling yet more pressure on operators’ profitability, while forced menu rises are impacting the spending confidence of their guests. This remains a resilient and dynamic sector with lots to look forward to in 2026, but businesses will be keeping everything crossed for relief on inflation and key costs in the months ahead.”

Castle Pubs Invests In New Pub Refurbishments

Mitchells & Butlers (M&B) has revealed significant upgrade plans for three of its Castle Pubs as part of wider programme to strengthen and evolve its community-focused estate. The White Horse in Parsons Green, The Sun in Bournemouth and The Crown & Greyhound in Dulwich will each undergo a complete transformation as part of a combined investment.

Tailored to its local market, each pub will undergo a comprehensive refurbishment with upgrades including refreshed interiors, enhanced event spaces, improved pub gardens and new menus focused on seasonal, British comfort classics.

Reopening on 5th February, The White Horse in Parsons Green, a predominantly wet-led operation, will benefit from a revamped first-floor dining area complete with new British gastro menus and a new private dining area, while refreshed interiors and an extension to the main bar will remain true to the pub’s character, supporting vertical drinking. Outside, will see an expanded garden with additional seating alongside a new outdoor bar with craft beer taps.

The Sun in Bournemouth, formerly Sixty Million Postcards, relaunches with a new identity on 5th March. Located on Exeter Road, the pub will be fully refurbished inside and out, introducing a new food and drink offer, modernised dining areas and additional screens.

The repositioning will see the pub emerge as a family-friendly community hub, timed ahead of the summer sporting calendar. Completing the trio, pub with rooms, The Crown and Greyhound in Dulwich will re-open on 19th March following design-led upgrades to the ground-floor bar and outdoor spaces, adding 43 covers, alongside a contemporary event space upstairs. Its 20 hotel rooms will be refreshed as part of the works.

Dan Barnett, Operations Director at Castle Pubs comments: “These refurbishments represent a significant investment in our estate and demonstrate our continued commitment to developing our pubs and securing their long-term future. By tailoring each pub to the needs of its community, we’re elevating quality and experience, creating pubs that our guests are proud to call their local, whilst at the same time, welcoming new guests.”

The refurbishments form part of Castle Pubs wider programme to strengthen its offering, with plans to invest in eighteen sites throughout 2026, including the Prince Albert in Notting Hill and The Sun in Clapham Old Town.

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 pro-

vide 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.

THE HUMAN FACTOR

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.

Personal touches, from a handwritten welcome card to a carefully executed turndown service, elevate a stay 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 realtime 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 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. 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.

See

The White Horse in Parsons Green

The Sun in Bournemouth

The Crown and Greyhound in Dulwich

Licensed Trade Faces Fresh Cost Pressures as Alcohol Duty Increases

The hospitality sector is bracing for another round of price increases as alcohol duty rates climb this month, adding fresh financial strain to an industry already grappling with multiple cost headwinds.

The latest adjustment to alcohol taxation, which came into effect yesterday (1 February), represents a 3.66 per cent increase tied to retail price inflation measures announced during last autumn’s budget presentation by Chancellor Rachel Reeves.

Industry representatives have warned that the increase will inevitably reach consumers’ pockets, as producers and distributors operate with minimal capacity to absorb additional levies in the current economic climate.

The duty adjustment affects various alcoholic beverages differently based on strength. Industry calculations indicate that spirits products face particularly notable increases, with gin and whisky bottles seeing duty rises of several dozen pence per unit when value-added tax is factored in.

Wine products, taxed according to alcohol content under reforms implemented in August 2023, will also see incremental increases depending on their strength profile.

The timing has attracted comment from trade observers, as the duty rise coincides with the period immediately following January, when many consumers traditionally abstain from alcohol purchases.

Sector organisations have expressed mounting frustration with the cumulative burden of taxation changes since the current alcohol duty framework was introduced eighteen months ago.

Representatives point to substantial increases in the total tax applied to common wine products during this period.

Michael Kill, CEO NTIA: “Today’s warnings from drinks industry leaders that further price rises are inevitable

underline the intense and ongoing financial pressure facing hospitality and the night-time economy. With alcohol duty rising in line with inflation and supplier costs continuing to increase, many businesses have little choice but to pass these costs on to consumers – despite already fragile trading conditions.

“This comes at a time when broad sections of hospitality and the night-time economy have once again been overlooked for meaningful business rates relief. While limited, targeted support is welcome for some, it does little to address the reality facing restaurants, bars, nightclubs, late-night venues and the wider supply chain, all of whom are contending with rising rates, taxation, staffing costs and regulatory burdens.

“Selective support is simply not enough. Without a comprehensive, sector-wide approach, rising supplier costs and tax pressures will inevitably lead to higher prices, reduced consumer spending, and business closures. The night-time economy supports over 2 million jobs and contributes billions to the UK economy. It is time for Government to recognise its value and deliver fair, inclusive support that allows the sector to survive and grow.”

Miles Beale, chief executive of the WSTA, said: “Despite the OBR (Office for Budget Responsibility) at last acknowledging higher prices lead to a decline in receipts, the Government fails to recognise that its own policy is benefiting no-one.

“For the nation’s wine and spirit sector the complexities of price changes, especially for wine which is now taxed by strength, mean more red tape headaches ahead.

“Add to this all the other costs – including NI (national insurance) contributions, business rates and waste packaging taxes – and businesses have no choice but to increase prices in order to keep afloat, which unfortunately means consumers are going to take the hit once again.”

Beer & Pub Association Calls For Barnett Consequentials

To Be Directed To Support Scotland’s Pubs

The Scottish Beer & Pub Association (SBPA) has urged the Scottish Government to ensure that the Barnett consequentials arising from the UK Government’s recent announcement of additional business rates support for pubs in England are passed on fully to Scotland’s pub sector.

The SBPA emphasises that pubs in Scotland are facing sustained cost pressures and that directing this funding to the sector –consistent with its intended purpose – would provide vital, targeted relief at a critical time and recognise their unique economic, social and cultural value.

Paul Togneri, SBPA Senior Policy Manager for Scotland, said: “Business rates remain one of the most significant fixed costs for pubs. The Barnett consequentials linked to the UK Government’s decision represent a timely opportunity to direct meaningful support to Scotland’s pubs — support that is urgently needed across the country.

“We are asking the Scottish Government to allocate these funds solely to the pub sector and live music venues, as in England, – as well as further support – ensuring they deliver the maximum benefit for pubs that play a unique role in local economies, high streets and communities across Scotland.”

SECTOR FACING GROWING STRUCTURAL PRESSURES

From April 2026, changes to the business rates framework in England— including new Retail, Hospitality & Leisure (RHL) multipliers—will create

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

• 82% of trade show attendees have

further divergence. Scotland does not currently operate sector specific multipliers, meaning many pubs here face higher effective business rates than comparable premises elsewhere in the UK.

Analysis from shows that over just three financial years (2023–24 to 2025–26), pubs in Scotland with typical rateable values have already paid substantially more in business rates than equivalents in England, with gaps ranging from £11,095 to over £210,000, depending on rateable value.

CALL FOR URGENT CLARITY

With rates bills for 2026–27 due to be finalised soon, the SBPA stresses that prompt clarity from the Scottish Government is essential for both businesses and local authorities.

Togneri added: “We value the constructive engagement the sector has had with Ministers and appreciate previous commitments to supporting hospitality.

“Given the tight billing timetable, early confirmation that the consequential funding will be directed to Scotland’s pubs would provide much needed certainty and help safeguard local jobs, connected communities, investment and the long term competitiveness of the sector.”

The SBPA has offered to meet Ministers at the earliest opportunity to discuss delivery options and share the latest data from operators.

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

YOUR INTEREST TODAY

miss out on the chance to connect with suppliers, sample products,

Drab End To The Year For Hoteliers As Profit Margins Come Under Pressure

Despite occupancy and room rates of UK hotels holding up in December, the squeeze on operating profits marked a drab end to the Christmas season for hoteliers, according to RSM UK. The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels increased from 72.5% to 73.6% in December year-on-year, but fell from 82% to 81.4% in London.

Average daily rates (ADR) of occupied rooms in UK were up slightly from £166.35 to £169.33 in December year-on-year and rose from £239.66 to £246.23 in London. Revenue per available room (RevPAR) was also up from £120.57 to £124.56 in the UK and from £196.50 to £200.45 in London.

However, gross operating profits in December were down year-onyear in the UK from 35.8% to 35.4%, with London seeing an even bigger drop from 43.3% to 41.8%.

Chris Tate, partner and head of hotels at RSM UK, said: “While hoteliers benefitted from a festive boost in November, this trailed off in December particularly for London hotels. The wider UK market had slightly better fortunes than London, but the challenge remains across the board – cost pressures are outweighing demand and higher room rates, with profits being squeezed as a result.

“For much of 2025, hotels were able to weather the storm of increased costs better than other consumer industries, as demand has remained strong. But December’s results are a stark reminder that hotels can’t rely solely on occupancy and room rates, they must look at ways to reduce their costs. Room rates can only be

increased so much before they start to put consumers off, with RSM’s Consumer Outlook highlighting consumers remain cautious, as nearly 60% plan to save more or at their current rate in the coming quarter. It’s also likely room rates have reached or are close to their upper limit.

“It was particularly disappointing to see the hotel industry excluded from the government’s latest support package which lowers business rates for pubs and music venues. The system remains outdated, and making small tweaks won’t solve the issue of disproportionately high business rates bills – what’s needed is a complete overhaul. Hotels are crucial to UK economic growth, as closures will not only impact inbound tourism to a city but would also hit local employment.”

Thomas Pugh, chief economist at RSM UK, added: “The RSM Hotels Tracker matches the signal from the broader economy that despite reasonable growth of around 1.4% last year, elevated inflation continues to put pressure on margins.

“More positively, we expect the economy to start the year off strongly, growing by 0.5% q/q. Indeed, the services PMI jumped to its highest level in nearly two years, and consumer confidence also rose to -16, the highest since August 2024.

“Further ahead, inflation will fall back sharply in April to just a little above 2.0%, which should relieve some of the pressure on hoteliers’ margins despite another above inflation increase in the National Living Wage. What’s more, lower inflation, a stabilising labour market and another cut to the bank rate should keep the recovery in consumer confidence in train despite slowing real household income growth.”

Punch Pubs & Co Strengthens Portfolio With Mcmullen’s Pubs Acquisition

Punch Pubs & Co has completed the acquisition of 30 pubs from familyowned brewer and pub operator McMullen’s.

The pubs, located predominantly across Hertfordshire and Essex, boast strong trading histories, distinctive heritage and established positions at the heart of their local communities.

The acquisition represents a small but strategically important addition to Punch’s estate. Pubs include the Millstream (Hertford), Great Eastern Tavern (Hertford) and the George IV (Sawbridgeworth).

James Croft, Group Strategy and Commercial Director at Punch Pubs & Co, said: “We’re delighted to have completed the acquisition of these pubs from McMullen’s. This is a fantastic collection of pubs with real heritage, strong community roots and proven operators running them day to day, and we look forward to welcoming them into the Punch family.

“Our focus remains on long-term partnerships, investing in our pubs and supporting our Publicans and Management Partners to help their businesses succeed as we work towards being the 5-star pub company.”

McMullen’s said the future stewardship of the pubs and their Publicans was central to its decision-making.

Tom McMullen, Joint Managing Director of McMullen’s, added: “There are some phenomenal independent operators in these businesses, and it was important to us that they transferred to an owner who possesses both the scale and strategic direction necessary to offer improved support, and is willing and able to provide the financial commitment that these pubs deserve.

We are also grateful to our tenanted operations team who have continued to grow this part of the business and are supporting through the transition.”

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

Millstream (Hertford)

Great Eastern Tavern (Hertford)

George IV (Sawbridgeworth

73% of Scottish Outlets Report A Year-On-Year Decline in Profitability

THE (SLTA) Scottish Licensed Trade Association has released its biannual snapshot survey, highlighting the continued challenges facing Scotland’s pubs, bars and licensed hospitality venues in the light of continuing rising costs, and a lack of business and consumer confidence.

Conducted in January, the survey’s responses represent over 400 pubs, bars, restaurants and hotels, covering the full spectrum of licensed hospitality businesses and contains key insights into the continued challenges facing hospitality, driven by costs increasing significantly above inflation, and visitors having less disposable income.

Colin Wilkinson, SLTA managing director, said: “The hospitality industry continues to face a very challenging economic environment. Even with all the furore and hype of Scotland’s participation in the World Cup 2026, only 40% of outlets believe extended hours during the competition will assist their business.

“A combination of costs rising significantly above inflation and consumers with lower disposable incomes adds up to a very difficult market for one of Scotland’s key industries and major employers. One of our biggest challenges is a higher cost base, as hospitality businesses in Scotland face higher rates and energy charges than our counterparts across the rest of the UK.

As Scotland prepares for Holyrood election in May, the SLTA calls on all political parties to ensure economic growth is one of their key policies. “Our report highlights that over 86% of our respondents do not think the economic policies of either the Scottish or UK governments are aligned to growing their businesses,” said Mr Wilkinson.

“We cannot operate in an environment where 14% of respondents are planning to or are considering closure, so we urge all parties within the Scottish Parliament to place early rates reform, and within the Westminster Parliament a reduction in VAT for the licensed hospitality sector, at the heart of their economic strategies.”

He added: “If the Republic of Ireland can reduce hospitality VAT to 9% and the Ulster assembly can recognise all the negative impacts of their recent commercial rates revaluation, and take immediate remedial action on this, then both the Scottish and Westminster governments need to ‘walk the talk’ when it comes to the sustainability of Scotland’s licensed hospitality sector.”

“The Westminster government has recognised the need to focus more direct support for pubs in England and has given additional funding for this particular sector. With additional funding coming to Scotland through the Barnett consequentials, we urge – in the strongest terms – that this additional financial support flows

directly through to the Scottish licensed hospitality sector and is not diluted to other sectors, or even worse diverted away for other purposes as in the past.

“The outcome of a meeting with the Scottish Government Minister for Public Finance, Ivan McKee MSP, on Thursday will confirm the level of commitment the Government truly has to support the licensed hospitality sector in Scotland.

“This is essential to ensure the sector remains viable and continues to be not only a key contributor to the tourism sector and the Scottish economy in general, but also a major employment provider.”

EXECUTIVE SUMMARY OF KEY INSIGHTS:

• Trading in 61% of retailers declined in 2025 vs 2024. However, there was a slightly improved performance over the festive period with only 54% showing decline.

• Profitability is a major concern with 73% of outlets down versus the prior year and 42% declining by over 10%.

• Increases in the costs of energy, national insurance, together with lower footfall, are the biggest challenges facing hospitality.

• Staff availability remains an issue. However, versus our previous survey, there is a reduction of 7pp in the number of outlets where trading is impacted.

• 68% of outlets face cost increases of over 10% – this is significantly above UK inflation rates and ultimately non-sustainable.

• The economic outlook is not positive with 72% of outlets expecting economic decline in 2026.

• Over 86% of retailers view that neither the Scottish or UK governments’ economic policies are aligned with business growth.

• 72% of retailers expect trading stability or slight decline in 2026. Worryingly, 14% are planning to or are considering closure.

• Forecast profitability in 2026 shows some positives with 63% expecting to break even or be profitable.

• Only 40% of outlets believe extended hours during the 2026 World Cup will assist their businesses.

• Rates reform and reducing hospitality in VAT are the two biggest things the Scottish and UK governments can do to support the sector.

• Stouts, low-alcohol drinks and cocktails will be the big trends in 2026.

Rate Of Liquidations And Critical Distress In Hospitality Signal

Need For Precision Rather Than Blunt Policy Instruments

Liquidations in the hospitality sector between 2023 and 2025 remain higher than pre-covid levels, with more expected as the hospitality industry grapples with some of the highest levels of serious financial distress, according to analysis of Red Flag Alert data by BTG (the new name of Begbies Traynor Group).

Despite a 15.8% decrease in the number of hospitality liquidations from 2023 to 2025, the current rate is higher than pre-covid levels (2025 +45% compared to 2019), and with a double-digit increase in critically distressed businesses across Hotels & Accommodation (+53.7%, Q4 2025 – 638) and Bars & Restaurants (+39%, Q4 2025 –2,441) there is a chance of more liquidations.

The volume of businesses in ‘significant’ distress (a less severe rating of financial distress that ‘critical’) for Hotels & Accommodation (+13.2%, Q4 2025 – 5,495) and Bars & Restaurants (+2.1%, Q4 2025 – 17,488) also increased – however, the rate of this increase has slowed annually.

Analysing the sub-sectors of Bars & Restaurants, BTG found ‘significant’ distress increased year-on-year for ‘licensed restaurants’ (+0.5%, Q4 2025 – 6,264), ‘public houses and bars’ (+1.8%, Q4 2025 – 5,649), ‘unlicensed restaurants and cafes’ (+3.8%, Q4 2025 – 5,063) and ‘licensed Clubs’ (+7.6%, Q4 2025 – 512). Across UK sectors, ‘significant’ financial distress increased 11.3% year-on-year to 728,640 firms (Q4 2024: 654,765) but just 0.3% in the fourth quarter of 2025, while ‘critical’ distress surged annually by 43.8% to 67,369.

While bars and restaurants make up the majority of liquidations over the past years, their rate of increase has slowed faster than hotels and accommodation – bars and restaurants down 9.6% on last year, hotels and accommodation down only 0.8% on last year.

Julie Palmer, Managing Partner at BTG, said: “Hospitality leaders have not made their feelings about business rates a secret and though there may now be a helping of cash for pubs, other parts of the industry will be left feeling hungry for support. Consumer behaviour has moved away from spending on food and drink towards saving, and many are opting for the supermarket over the pub if they are spending. This means the market is shrinking, as businesses in this sector face further rising costs from rates, minimum wage increases, energy and produce. In what is usually a difficult first quarter for the industry, there will be many who are nervously peering over a cliff edge.

“Our analysis shows that even though the rate of hospitality liquidations has slowed, the businesses in critical financial distress is not falling. The impact of the Budget’s fallout on the sector is yet to be seen in full, but the

likelihood is that rising costs and a lack of spending will see the downward trend in liquidations reverse this year. The unemployment crisis more acutely impacting hospitality and retail will also put further pressure on businesses and owners, with further minimum wage hikes later in the year likely to further prevent hiring.

“A focus on survival and recovery in the long term is needed, not just fighting fires and plastering over the cracks. For businesses this means remaining agile to keep up with fast-changing consumer behaviour and maintaining a strong bottom line to keep afloat when the market produces further challenges. For Government it likely requires nuance and flexibility in policy. This means encouraging employment of young people in an industry that relies heavily on the under 25 demographic, relieves some of the cost burden of rates and energy, and improving margins for businesses across the supply chain.

“Businesses will be trying to confront distress early, identify weaknesses, drive profitability and renegotiate more sustainable terms with lenders. Though we may see shops, pubs, bars, restaurants and hotels shut up shop for good this year, it could lay foundations for others to grow and the landscape to evolve. We will see distressed businesses with potential snapped up and turned around by bigger companies and we will see survival. Under these kinds of challenging conditions, the businesses that remain will be the those that can transform and evolve.”

Property and auctions expert Andy Thompson, Director at BTG Eddisons, said: “For struggling hospitality businesses, particularly groups with multiple sites, the key to survival and maximising value to recover could be through the sale of disused or struggling sites. This is common practice for developers and housing associations, and while it is always a shame to see a much-loved business disappear, sale and repurposing often helps breathe new life into a community and helps other businesses thrive.

“Our city centres, high streets and suburbs are ever evolving, and there is a balance that needs to be achieved. Demand for housing relies on a variety of amenities being nearby and those businesses can only thrive if new housing brings in more people. Every area across the UK is different, and demands and necessities may vary, but there must be a balance between homes and businesses.

“Neither communities nor businesses benefit from derelict buildings, and the value they can offer needs to be unlocked by putting them back into use. We are seeing more companies and public sector organisations opting for auctions to do this quicker, and we expect to see this trend continue as value is sought from surplus property.”

SIBA Business Awards 2026: Entry Deadline Extended

The entry deadline for the SIBA Business Awards 2026 has been extended to Monday 16th February 2026 – with breweries, retailers, pubs and taprooms urged to get their entries in now for the prestigious industry awards.

The SIBA Business Awards, presented in association with Napthens Solicitors, seek to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more sustainable, innovative or diverse, as well as naming the UK’s best pubs, bars and retailers of beer from independent breweries.

Two new categories have been added for the 2026 awards; ‘Brewing Industry Individual Newcomer of the Year’ and ‘Independent Beer Champion of the Year’.

The Brewing Industry Individual Newcomer of the Year award recognises an individual who having joined the independent brewing industry in the last twelve months has made a significant and positive impact. This positive impact could be on the business, organisation or association they have joined or on the broader brewing industry over the last year.

The Independent Beer Champion of the Year award seeks to highlight the beer industry individual who has had a hugely positive influence on independent beer over the last twelve months. This could be an individual who has delivered positive change or opportunities for independent brewers, championed a new industry cause, helped to create a more inclusive or diverse industry, or helped to shine a light on the sector in an impactful or innovative way. Nominations can be made by anyone working in the independent beer industry, with the winner then voted for by SIBA Members.

The judging panel for the prestigious SIBA Business Awards 2026 will be Rachel Auty (Women on Tap CIC), Chris Welham (LTC), Phil Mellows (Journalist & Author), Tony Sophoclides (UKHospitality), Jamie Allison (Napthens Solicitors), Laura Mackie (SIBA Non-Exec Director), Neil Walker (SIBA HoC), and Andy Slee (SIBA CEO).

The awards are presented by Sunday Times columnist Pete Brown at the UK’s biggest beer and brewing event – BeerX UK in Liverpool, 18th March 2026.

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 after-sales 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.

Tourism Industry Presses Parties on Manifesto Commitments Ahead of Holyrood Vote

Scotland’s tourism and hospitality sector will put political parties under pressure on jobs, investment, and economic growth in the run-up to the Scottish Parliament election at the Scottish Tourism Alliance Signature Conference 2026, which takes place at Edinburgh’s EICC on 9th and 10th March.

A pre-election political hustings on Tuesday, 10th March, will form the centrepiece of the conference, bringing senior political representatives from five parties together to respond publicly to the industry’s priorities and articulate how their policies will support one of Scotland’s most important economic drivers.

The event will be chaired by Brian Taylor, political journalist and commentator, who will open the session with an overview of the 2026 Holyrood election and party commitments before moderating the discussion.

CONFIRMED PANELLISTS TAKING PART IN THE HUSTINGS ARE:

Kate Forbes MSP, Scottish National Party

Daniel Johnson MSP, Scottish Labour

Murdo Fraser MSP, Scottish Conservatives

Willie Rennie MSP, Scottish Liberal Democrats

Graham Simpson MSP, Reform UK.

Parliament, including around taxation, labour supply and investment, will have a lasting impact on whether the sector can compete in an increasingly global visitor economy.

Marc Crothall MBE, Chief Executive of the Scottish Tourism Alliance, said: “Anyone who works in Scottish tourism knows the last few years have been extremely tough. Businesses are juggling rising costs, unpredictable demand and constant pressure to do more with less, and many had hoped things would have stabilised by now. Instead, confidence remains lower than ever and expectations for the year ahead are bleak.”

“Our own research shows most operators expect trading conditions to worsen, not improve, with day-to-day operating costs their biggest concern. Nearly half are delaying or cancelling investment, and around 15 per cent are preparing for redundancies.”

“Tourism relies on continual investment and renewal. When that stalls, quality slips and Scotland’s competitiveness as a destination is put at risk. We are competing internationally with countries that have more progressive policy and taxation environments, which actively support investment and growth. If Scotland continues to lag on these fundamentals, it becomes harder to attract investment, harder to innovate, and harder to compete on a global stage.”

“As we head into an election campaign, now is the time for the parties to put business, jobs and the economy at the top of the agenda. What businesses need most is a clear signal that government understands what is at stake and is prepared to address the pressures facing a sector that underpins jobs, communities and local economies across Scotland.”

The industry hustings follows the launch of the STA’s industry manifesto in October, which calls for urgent action from the next Scottish Parliament on the business environment facing the tourism and hospitality sector, including reform of business rates, investment in long-term workforce and skills planning, improved transport and digital connectivity and a stable policy framework that supports investment and growth across all of Scotland’s regions.

March’s session will be one of the first opportunities in the election run-up for parties to be questioned directly on how they intend to respond to those asks and translate manifesto commitments into practical delivery for one of Scotland’s largest employment sectors.

Industry leaders and the wider business community have warned that decisions taken by the next Scottish

The hustings feature within the wider STA Signature Conference programme, the flagship event of Scottish Tourism Month, which takes place each March.

The two-day conference will bring together economists, destination leaders, global travel platforms, operators, policymakers and thought leaders to explore the financial, operational and strategic realities facing Scotland’s tourism sector, with themes from business resilience, insurance and cyber security, to destination marketing, leadership, innovation and the future visitor economy.

Sessions will examine economic outlooks and traveller trends, the expectations of tomorrow’s visitor, and what it takes to realise the vision of Scotland’s national tourism strategy, Outlook 2030, ‘To be the world leader in 21st century tourism’.

41st Worldchefs Congress & Expo Event Comes To Newport From 16-19 May

With the Culinary Association of Wales (CAW), led by its President Arwyn Watkins OBE, and local collaborators preparing to welcome the global chef community to Newport in May 2026, the countdown to the 41st Worldchefs Congress & Expo is well underway.

PLANNING FOR ‘PASTURE, PASSION, PLATE’

The 41st Worldchefs Congress & Expo, taking place from 16 to 19 May 2026 in Newport, Wales, is 98 years in the making and designed to address the opportunities and challenges of today.

This edition’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and highlights how food connects us all–from farm to fork, across borders and cultures, and a shared future.

CELEBRATING SUSTAINABILITY, CRAFTSMANSHIP, AND THE LOVE OF COOKING:

• Pasture represents the land, the source of our ingredients, and the commitment to sustainable agriculture. Wales’ lush landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood.

• Passion is the driving force behind every great chef, farmer, and food producer, fueling innovation while honoring tradition.

• Plate is the final destination, where ingredients and creativity come together to tell a story of culture, history, and sustainability.

Coming together to bring this theme to life, Worldchefs met with collaborators on the ground in Newport, including the Culinary Association of Wales (CAW), the International Convention Centre Wales (ICC Wales), Food&Drink Wales, the Celtics Collection, Visit Wales, the Newport City Council and MICEConcierge.

“The site visit to Wales confirmed why it will be a great host destination for Worldchefs Congress 2026,” said Ragnar Fridriksson, Managing Director at Worldchefs. “We appreciated the enthusiasm of the local partners and the quality of the facilities at ICC Wales.” Over the course of two days, meetings and site tours brought the collaborative energy between Worldchefs and its Welsh partners from the virtual to the real world, with a first-hand chance to preview the destination’s readiness to host a global culinary event of this scale.

“It was a productive and inspiring two days of meetings. We were warmly welcomed by CAW, ICC Wales, and the local government,” said Linh To, Program and Event Manager at Worldchefs. “The visit reinforced our confidence in the success of Worldchefs 2026 in Newport, Wales, with consistent support from all partners.”

Welsh Government Brings In £8 Million Of Business Rates Support To 4,400 Hospitality Businesses

The Welsh Government has announced this week an £8 million additional support package for approximately 4,400 hospitality businesses under the ‘Non-Domestic Rates – Food and Drink Hospitality Rates Relief for 2026/27’.

This follows the 15% ‘pub and live music venue relief’ announced for England at the end of last month.

Unlike in England, the Welsh Government has extended the package to provide support to more hospitality businesses such as restaurants and cafes- properties which are being used ‘wholly or mainly’ for the sale of food and/or drink to visiting members of the public. As such they have announced that 15% relief will be provided to pubs, restaurants, cafes, bars, and live music venues in 2026/27.

However unlike in England, this relief is limited to 2026/27and nor has the Welsh Government stated that business rates will be frozen for 2027/28 or 2028/29.

Relief will also be capped at £110,000 per business (including subsidiaries) across Wales. The government has also advised that the relief is ‘likely to be a subsidy’ and thus we can assume will be subject to subsidy control as previous RHL relief has been. This differs to the scheme in England which has expressly stated it is not capped nor subject to subsidy control.

THE GUIDANCE ALSO STATES THE PROPERTIES THAT ARE NOT CONSIDERED ELIGIBLE FOR RELIEF, AND THESE INCLUDE:

• Those subject to the retail multiplier (i.e. shops, pharmacies, post office)

• Hotels, guest and boarding houses, caravan parks

• Shops, supermarkets, showrooms

• Providing services to visiting members of the public (i.e. financial or professional services such as salons

• Sports centres, visitor attractions, clubhouses, public halls

• Not reasonably accessible to visiting members of the public

• Empty properties

The relief will be awarded by local authorities following applications from eligible ratepayers after 1 April 2026. Applications must be made by 31 March 2027. As the relief is a temporary measure, it is being delivered by local authorities using their discretionary powers and it is for each individual local authority to administer.

John Webber, Head of Business Rates at Colliers said, “It is interesting that Wales has followed a different path to England where only pubs and live venues are to receive relief and we welcome the broader approach. However, we query why reliefs will only apply to this next year, when it is in year 2 and 3 of the list that businesses will face the most pain. Pubs and restaurants either side of the border could therefore be receiving very different relief support in the years to come. The capping of the relief and subjection to subsidy control also means only the smaller operators will benefit as opposed to the bigger chains.”

He adds, “And yet again it is disappointing that hotels have been left out of any relief package since as a sector they are one of the biggest “losers” from the 2026 Revaluation with rateable values increasing more than any other sector.”

“This announcement also only relates to Wales and does not apply to Scotland or Northern Ireland. Whilst we are waiting for information from the Scottish, in Northern Ireland, the finance minister has just announced a pause of the 2026 Revaluation process- a sure sign he is worried about a repeat of the “pub debacle” we saw in England and an admission that the government had got things wrong.

Webber added, “ And so much for Labour’s promise it would simplify the business rates system. On top of these different relief systems, we also now have a more complicated multiplier system with 13 different multipliers in England and Wales alone and three in Scotland.

The whole thing is a bureaucratic and complicated mess, likely to push businesses into the arms of rogue agents who will promise to “simplify” and sort things out. This is not good for UK business and certainly not the growth agenda.”

Star Pubs’ Figures Reveal January Applicant Levels Are Up 10% On A Year Ago

Despite media attention on the challenges facing the hospitality industry, Star Pubs reports today that its applicant levels for January were 10% up on 2025.

The increase comes as the company sees entrants to the leased & tenanted sector undertaking more protracted research into the trade before progressing. This includes having a greater appetite than ever before for personally understanding the financials of their chosen pub, rather than relying on their accountants.

To address these trends and help maintain the pipeline of talent the pub industry needs, Star Pubs is launching new informative online content and webinars on the L&T sector. In addition, with pub margins under increasing pressure and feedback from recruits highlighting finance as the number one area they struggle with, Star has revised its applicants’ introductory training in 2026 so that robust business plan creation is even earlier in the recruitment process. And to make it easier for people to attend, the course – which is worth £1,000 – has been compressed from five days into three and reduced in price by a third to £300 ex VAT.

Star will hold 10 new free virtual events in the year ahead explaining the L&T model and different agreements available. These will be hosted by an operations director and include a Q&A session. The company will also produce more online content featuring first-hand accounts from L&T operators of what it is like to take on a pub for the first time and add drone footage to the site vacancy listings on its website.

The revamped introductory training concentrates on assisting licensees to build their business plans before they speak to an accountant instead of reviewing and bringing them to life afterwards. There is par-

ticular attention on costs like staffing that have significantly increased in recent times. Any topics that are not essential to starting up a business have been moved to a new online training portal that attendees can access when needed.

Says Star Pubs Head of Attraction, Hance McPherson: “The economic uncertainty of the last few years hasn’t dented enthusiasm for running a pub, but combined with the move to seek knowledge online, has profoundly changed the way would-be licensees research taking on a pub. The industry needs to adapt to these long-term trends in order to meet their wants and needs. There’s a huge thirst for knowledge – people are doing their due diligence really thoroughly and they’re increasingly doing that online. Nearly 60% of applicants now find their pubs through our website and social media, outstripping traditional routes like ‘to let’ boards – a shift that’s up15% in the last three years alone.

“The longer consideration and decision-making phase is a good thing; it ensures the next generation of licensees are exceptionally well informed and with stronger business plans in place.

“It’s always been vital to understand the economics of running a pub and how to drive sales, but it’s more essential than ever now – even the most experienced operators need to analyse every line in their accounts, and areas like staff rostering have taken on new importance. Bringing this to the forefront of our introductory training and educating potential recruits early in their journey enables them to engage confidently and knowledgeably with their accountants, which proved very popular in trials. We hope the Government’s announcement on business rates support will be beneficial to applications for pubs going forward.”

Sir Woofchester’s - Canine Hospitality

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

For your BAR OR RESTAURANT

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

For your BEDROOMS & ACCOMMODATION

Choose between:

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

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

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

YOUR COMPLETE SOLUTION

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

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

We look forward to working with you.

David & the Sir Woofchester’s team

DOGFRIENDLY BENEFITS

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

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY 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

The Source Trade Show Review

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.

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,

Empire Services: Commercial HVAC & Catering Specialists

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.

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

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.

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.

Visit direct.denhay.co.uk

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.

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.

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

The Source Trade Show Review

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

The Label Group

The Label Group Ltd are a supplier of labelling

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 different names depending on their use. Labelling guns, price guns, pricing guns, label

effective service. 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.

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.

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

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.

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.

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 and beyond.

KEY HIGHLIGHTS INCLUDE:

• 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.

“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.”

Click here to read the latest ‘Growing Greener’ report: viewer.ipaper.io/bidcorp/bidfresh/growing-greener-bidfresh-sustainability-report2025/?page=1

Lanchester Wines Predicts the Trends for the On-Trade in 2026

BALANCING PREMIUMISATION AND PROFITABILITY

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.

PREMIUMISATION STILL DOMINATES

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.

SMART BUYING: VALUE BEYOND THE OBVIOUS

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.

PROFITABILITY UNDER PRESSURE

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. WHAT DOES THIS MEAN FOR WINE LISTS?

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.

LOOKING AHEAD

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

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

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 Pans Made Entirely in Britain

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

Sharpening Innovation from Sweden

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

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

overheating. Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades.

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No

Phone: +46 581-147 90

Email: info@tormek.se

Chefs' Buyers Guide

Northern Ireland - Bringing World-Class Food and Drink to Your Table

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

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

The Distillery was founded by chemical engineers Martha Garbe and James Richardson, who expertly blend scientific precision with geological heritage to produce spirits of exceptional character. The heritage is tens of millions of years old, with the geology helping

LittlePod - Go On, You Deserve It...

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.

to filter and purify the water drawn from the borehole. Using the purest water possible, they use state-of-the-art stainless- steel distilling equipment to create gin with complex taste and detailed flavour profiles while ensuring every drop of liquid is identical, a skill which is almost impossible to achieve within craft gin distilleries.

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

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

Authentic Mexican Ingredients, Delivered to Your Kitchen

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. They also stock hot sauces, beans, sweets, soft drinks, tequila, mezcal and a lot more, ensuring a comprehensive selection for any culinary need. MexGrocer proudly stocks some of Mexico’s most

popular and trusted brands, including

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.

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.

www.mexgrocer.co.uk

Tajin, La Costeña, El Yucateco,

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.

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

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.”

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.

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

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

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

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 Source Roadshow Preview

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.

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

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

Energy Solutions

Left in the Dark: Why Hospitality Must Build Its Own Energy Future

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

By Kat Auckland, Director of Communications and Projects at Geo Green Power

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.”

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.

But to truly stabilise costs, businesses must look at renewable energy to future-proof operations, and many already are.

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.

“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.

“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.”

BATTERY STORAGE

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

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.

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.

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.

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.

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.

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.

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

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

SUSTAINABILITY AT THE CORE

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

INTRODUCING CALOR BIOLPG

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

With Calor BioLPG customers can choose from a range of allocation tariffs, from 20% through to 100%, allowing them to balance sustainability goals with budget considerations. Each tariff corresponds to a different level of CO2 reduction, with all allocations backed by Green Gas Certificates to verify renewable usage.

THE IMPACT

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

A POSITIVE PARTNERSHIP

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

LOOKING AHEAD

For The Fold, sustainability is not a requirement but a responsibility — one that shapes every decision. Switching to BioLPG has been part of that journey, helping them to align the comfort they offer visitors with the environmental values that guide the business.

For further information on Calor visit www.calor.co.uk/caterers

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/

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.

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

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’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

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.

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

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.

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 SolutionsTemperature 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

Hospitality Technology

Improving Customer Service

Customer service is the backbone of the hospitality industry. A single interaction can turn a casual visitor into a loyal advocate or a disgruntled customer into a negative review. In today's competitive landscape, delivering exceptional customer service is no longer a luxury but a necessity.

Hospitality should be based on exceeding customer expectations. The more the operator impresses, the better its reputation. Offering comprehensive training and the latest technology and products to make their jobs run more smoothly can improve customer service.

UK hospitality businesses lose millions annually due to poor customer service. While getting everything right is not always possible, there are ways to improve how customers see your business.

Leveraging technology will help manage guest information and interactions more efficiently. CardsSafe Ltd.'s technology has been a part of customer service at numerous restaurants, hotels, bars, and golf courses for over 25 years. The system protects businesses by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signal to customers that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things

don't look good for the business. The brand's impression is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return. One of CardsSafe's longest-standing customers, the leading global hospitality brand Hilton Hotels, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty.

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

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.

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.

“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.”

Their effectiveness is rooted in the hunger hormone ghrelin, triggered by appetising food videos that

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.

“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.

“Guests are visibly excited when they see videos of the dishes,” noted Umesh Uthaman, Manager of Masalchi, owned by Michelin-starred chef Atul Kochhar.

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

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

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.

THE NEW REALITY OF GUEST EXPECTATIONS

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.

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

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.

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.

PROTECTING BRAND AND REPUTATION

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?

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?

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.

The Hidden Cost of “Looks Clean”

Around 90% of consumers check online reviews before choosing a restaurant, and they’re increasingly candid about what disappoints them. Cleanliness is one of the fastest ways to trigger negative feedback, especially when expectations aren’t met.

A quick scan of TripAdvisor highlights comments like:

“Our table looked clean, although sticky.” It’s a small detail, but one that carries weight. Sticky tables instantly signal poor hygiene to guests, even in venues that otherwise appear spotless.

In many cases, the issue isn’t whether tables are being cleaned, but how. Commonly used sanitising sprays containing quaternary ammonium compounds (quats) can leave behind an invisible residue. Over time, this builds up, particularly when damp cloths are reused across tables or when heat and humidity come into play. The result is a surface that looks clean, but feels anything but.

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

For operators, the risk is reputational. Guests may say nothing in the moment, yet share their experience online, influencing future bookings and loyalty.

Reducing residue starts with better surface hygiene practices: cleaning before sanitising, using residue-free products designed for food-contact surfaces, avoiding dilution errors, and allowing surfaces to fully air dry.

When nearly every guest is checking reviews, perceived cleanliness matters just as much as compliance.

At Sani Professional®, we’ve developed Protect 360° biodegradable sanitising wipes to solve this challenge sustainably. Their plant-based active formula cleans effectively and dries residue-free,

Innovation remains at the core of Interclean Amsterdam. The

Kitchen Equipment and Fit Out

Blocked Pumps and Pump Failures - Pump Technology Ltd,

Experts in Waste Water Pumping Systems, Have the Solution!

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

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.

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-

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

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.

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.

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

Kitchen Equipment and Fit Out

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

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.

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

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

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.

UK REGULATIONS: A COMPREHENSIVE FRAMEWORK

The regulatory landscape governing grease management in UK commercial kitchens derives from multiple legislative sources, creating obligations

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

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.

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.

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

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

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

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

THE CHALLENGE

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

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

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

THE SOLUTION

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

A thorough site survey was conducted to assess the specific grease management needs of the establishment. Based on the findings, a cost-effective passive grease trap was selected, providing equivalent compliance to a grease removal unit at roughly one third of the cost.

A quarterly service contract was established to ensure regular cleaning, prevent blockages, and maintain compliance with LWA regulations.

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

RESULTS THAT MATTER

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

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

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

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

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

For operators seeking guidance on grease management compliance,

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 mindfit 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.

Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams.

Because we build what we install, our units are robust, serviceable, and built to last—from compact under-sink separators to heavy-duty, in-ground

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

|

|

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.

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

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. To find out more: www.cleanservices.co.uk or see the advert on page 3.

Daymer Bay Juices & Lemonades

Keep Your Beer Pouring Perfectly

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 perfectand 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

• 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

customer experience.

Outdoor Spaces

Kit Out Your Business with Outdoor Furniture for 2026

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

Café Culture - Pavement Profit

Handmade Garden Furniture From MG Timber

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

Design and Refit

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.

As specialist UK manufacturers, we take pride in delivering high-quality, durable, and comfortable beds that meet strict UK & EU fi re safety regulations (BS 7177:2008 – Crib 5), ensuring your guests sleep safely and soundly. Why Choose HotelContractBeds?

✓ 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

✓ 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 catering to varied guest needs. From luxury hotel mattresses to budget-friendly options, we cater to all types of commercial accommodation.

Join thousands of satisfi ed customers across the UK who trust HotelContractBeds for unmatched quality, comfort, and service.

Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!

Design and Refit

Cater for Communal Diners in 2026

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.

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.

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.

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 effort lessly 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.

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.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

.

Got you interested? We are available for a chat on

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

Design and Refit

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

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

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

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

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

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

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

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

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

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

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

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

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

‘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

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

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

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

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

schemes highly attractive. By selling, owners can release capital, exit a declining location, and reinvest in newer, purpose-built hotels in areas with stronger demand and lower operating costs.

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

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

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

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

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

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

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

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

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

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

Property and Professional

Hospitality Sector on the Menu for HMRC

By Danielle Ford, Partner and Head of

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.

WHAT IS NAMING AND SHAMING?

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.

In the worst cases, deliberate tax loss may result in criminal prosecution. Those listed under PDDD are at the highest risk of such action.

HOW TO AVOID NAMING AND SHAMING

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.

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.

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.

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.