CLH Digital - Issue #304

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

THANK GOODNESS FOR SPORTS TOURNAMENTS

If ever we needed a reminder of the vital role the great British pub plays in national life, the Guinness Six Nations has provided it in spectacular fashion this year. And frankly, thank goodness for it.

The British Beer & Pub Association has estimated that the tournament will generate close to £60 million in additional revenue for the sector compared with a typical February or March weekend and that is not a figure to be sniffed at in an environment where many operators are fighting for survival week to week.

Data from last year's tournament showed that pubs broadcasting the matches saw revenue rise by an average of 17% compared with weekends where no games were shown, with blockbuster fixtures such as Wales versus Ireland and England versus Scotland delivering uplifts of 40% and 29% respectively.

Meanwhile, the second weekend of this year's tournament saw an estimated 11.5 million pints of draught beer and cider sold across UK pubs, with the average pub serving 351 pints across the Saturday and Sunday and generating approximately £1,817 in draught revenue per venue. Encouragingly, footfall increased across all location types, Sunday visits rose 19.1% year-onyear, and average dwell time climbed to 163 minutes per visit — up 2.5% on the same weekend last year. Operators showing live sport did best of all, retaining customers for 19 minutes longer on average than non-TV venues.

These are compelling numbers. But here is the rub — and it is an important one.

Rate of sale actually declined by 6.4% versus a typical weekend benchmark, suggesting that even with the Six Nations pulling punters through the door, operators are not converting that footfall into the spend levels the sector truly needs.

The appetite is clearly there. The public loves its pubs. What is holding things back is not consumer enthusiasm — it is the crushing weight of the operating environment bearing down on every landlord in the land.

Which brings us neatly to a story that has been building quietly but is now impossible to ignore.

A grassroots movement born in the Forest of Dean and led by a local publican has been gaining remarkable national momentum under the banner of the 'Hands Off Our Pubs' (HOOP) campaign.

Launched just weeks ago following a meeting of landlords grappling with mounting financial

pressures, the initiative has already attracted backing from more than 500 hospitality businesses across the UK.

That is an extraordinary level of support in a very short space of time, and it tells you everything about the depth of feeling across the sector right now.

Campaign leader Terry Lush articulated the frustration many operators share when he spoke of a widening gap between government policy and the day-to-day realities of running licensed premises.

That phrase resonates deeply. It is, to my mind, a precise and accurate description of the complete disconnect that exists between those making the decisions in Westminster and the men and women getting up at the crack of dawn, working 80-hour weeks, and watching their margins evaporate.

This of course follows the high-profile campaign that saw many outlets banning Labour MPs — a dramatic move, but one that reflected genuine desperation rather than mere political point-scoring.

The BBPA has pointed out that UK beer drinkers pay beer duty at a rate three times higher than in France or Italy, and twelve times higher than in Germany or Spain — and that duty increased this February, the first rise for pubs since 2017.

How, in all conscience, can that be considered a fair operating environment? The Six Nations demonstrates year after year that the pub is where the nation wants to be when the big occasions come around. Government should be nurturing that, not taxing it into the ground.

On a lighter note, new research has found that one in three Brits — some 31% — have come up with either a business or website idea whilst sitting in the pub. Hardly surprising, is it?

There is something about the warmth, the conversation, and the gentle hum of a good local that gets the creative juices flowing.

One suspects a great many of those ideas never made it past closing time, but the pub as an incubator of inspiration is a rather charming notion — and yet another reminder of what these places mean to communities beyond simply selling drinks.

And finally, a very well-deserved congratulations to Stonegate Group, who have raised an impressive £10,000 in the very first week of their new charity partnership with Campaign Against Living Miserably (CALM).

The outpouring of support from colleagues across their head office, pub teams and guests nationwide speaks volumes about the character of the people in this industry. It is a wonderful cause, and one we very much look forward to following as the partnership develops.

The Six Nations will end, as all tournaments do. But the pressures facing our sector will not disappear with the final whistle. The public has shown, once again, that it loves the pub. Now it is time for government to show that it does too.

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Six Nations Delivers £60m Boost to Pubs

(CONTINUED FROM FRONT COVER)

That projection received early validation from real-world trading data gathered after the second weekend of competition, when Oxford Partnership figures showed UK pubs collectively serving an estimated 11.5 million pints of draught beer and cider over the Saturday and Sunday alone, with the average venue pouring around 351 pints and generating close to £1,817 in draught revenue across the two days.

DRIVING FOOTFALL

The numbers reinforce what licensees have long understood: live rugby drives footfall, extends dwell time, and keeps tills ringing in ways that ordinary weekends simply cannot replicate.

Oxford Partnership's data showed that visitors stayed in venues for an average of 163 minutes per visit during the second weekend — around two and a half minutes longer than during the equivalent Six Nations weekend last year.

Pubs actively showing live sport on screen retained customers for approximately 19 minutes longer than those without broadcast provision, a finding that underscores the commercial logic of investing in a quality viewing experience.

Footfall itself was broadly encouraging. Sunday visits were up more than 19% year-on-year — a significant uplift during what is typically the softer trading day of the weekend. Across all location types, operator data showed foot traffic trending positively compared to comparable non-rugby Sundays, highlighting the tournament's pull even when fixture appeal is less intense.

REVENUE UPLIFTS

Historical data from the BBPA adds further colour to the scale of the opportunity. Looking back at last year's tournament, pubs broadcasting Six Nations matches achieved average revenue uplifts of 17% versus nonmatch weekends across the full 15 games.

The highest-profile clashes delivered the most dramatic swings: pubs showing Wales versus Ireland saw revenues rise by around 40% on comparable weekends, while England versus Scotland generated uplifts of close to 29%. Food sales also benefit significantly, with pizza revenue alone rising by around 29% on match days — a reminder that the Six Nations is as much a food trading opportunity as a drinks one.

On the drinks side, draught stout was among the standout performers, with consumption during last year's tournament rising by 68% compared to non-match days, while keg ales saw growth of around 21%. This year's early data points to stout continuing to punch above its weight, with the category increasing its share of total draught volume to 17.3% over the second weekend.

Lager maintained its dominant position at around 52% of draught volume, with Carling emerging as the top

performer by rate of sale over the weekend, edging ahead of Guinness. Cider and ale both recorded modest growth, while craft beer saw a sharper year-on-year decline.

CURRENT CLIMATE

There were, however, notes of caution in the data. The overall rate of sale across the second weekend dipped by 1% compared with the same weekend during the 2025 tournament, and by more than 6% against a typical non-Six Nations weekend benchmark, suggesting that while the tournament drives bodies through the door, converting footfall into equivalent spend requires operators to work harder in the current climate.

Sunday trading proved the more challenging day, with rate of sale falling by over 13% against an average Sunday, largely attributed to more modest consumer engagement around the Wales versus France fixture.

STRONG ENGAGEMENT

Alison Jordan, CEO of The Oxford Partnership, described Six Nations weekends as among the most commercially significant in the on-trade year, saying: “Six Nations weekends remain some of the most important trading opportunities in the UK on-trade calendar. While rate of sale softened slightly this weekend, higher footfall and longer dwell times demonstrate strong consumer engagement. Operators with strong sports credentials continue to benefit most, particularly where they create compelling live viewing experiences.”

Yet for all the commercial opportunity the tournament represents, BBPA chief executive Emma McClarkin used the occasion to press home a wider message about the structural pressures bearing down on the sector, saying: “With an extra 12 million pints expected to be poured during the tournament, generating around £60 million in sales, the Six Nations is a huge moment for pubs.

“There’s nothing quite like watching sport in the pub and we encourage fans to get down to their local and be part of the atmosphere while supporting their teams.

REDUCE BEER DUTY

“However, given UK pubgoers pay more in beer duty than fans in any of the other Six Nations countries, we’re calling for a reduction in beer duty.

“We welcome the Government’s recent support on business rates and want to work with them so that the people behind the pint are properly supported and our brewers can invest and grow.”

The BBPA is calling on Government to work with the sector on a long-term plan to help the industry thrive, including reducing beer duty in line with the European average.

For licensees with screens on the wall and a good line-up on the pumps, the message from the data is clear: the Six Nations remains one of the most powerful commercial events the on-trade has, and with several highprofile fixtures still to come, there is still significant revenue to be won. The challenge — and the opportunity — lies in making every match weekend count.

2026: The Road Ahead For Insurance Disputes

By James Breese, Partner, Stewarts (www.stewartslaw.com)

The insurance market has not been short of seismic events in the past few years and 2026 is unlikely to be much different. In just six years, we have seen a global pandemic, significant natural catastrophes, war and widespread geopolitical tension, and substantial cyber losses. This is a non-exhaustive list that addresses only national or international issues. There is a myriad of other ways in which a business may suffer damage that could result in an insurance claim.

While all the aforementioned risks remain present and have the potential to harm hospitality businesses, it is the cyber risk that may be of most concern and should be one to watch closely in 2026. It might be the one that hospitality businesses have the best chance of mitigating.

BACKGROUND

In 2025, the UK Government’s Department for Science, Innovation and Technology, and the Home Office, commissioned the Cyber Security Breaches Survey 2025 to help it understand the UK’s cyber security landscape and how best to protect against threats.

It found that 43% of the surveyed businesses had experienced a cyber security breach or attack in the past 12 months, up on the previous year. The media has reported extensively on high-profile attacks, such as those on retailers such as Marks & Spencer (M&S) and the Co-op, which are estimated to have caused combined losses exceeding £500m.

The risk is not going away yet according to some commentators, cyber insurance policies are still not universally purchased. This should be carefully considered by hospitality businesses. There is a real threat that a systemic cyber event affects significant numbers of hospitality businesses at once. The CrowdStrike outage in 2024 is an example of that as payment facilities failed across the industry. This particular risk i.e. the threat of a third-party service provider being compromised in some way to cause disruption to the end user, may be exacerbated by the increasing adoption of artificial intelligence (AI).

BUSINESS INTERRUPTION LOSSES

The attacks on M&S and the Co-op are just as likely for hospitality businesses as they are retailers. In both examples, substantial revenue was lost due to the operational impact of the cyber-attacks resulting in a disruption to sales activity. CrowdStrike had the same potential for hospitality businesses, but the damage was rela-

tively short-lived by comparison.

In all these examples, businesses interruption and interferences losses were suffered. The extent to which those losses can be recovered through a traditional business interruption insurance policy may turn on whether it expressly does or does not cover losses caused by a cyber-related event. If such losses are excluded under that traditional policy, a policyholder may be left to rely on any standalone cyber insurance policy that has been purchased.

Even if there is cover in principle for business interruption losses, the terms and adequacy of that cover could be tested if significant and/or systemic cyber incidents occur.

Cyber-attacks or breaches could also affect the supply chain for hospitality, which could cause loss to manifest in a different way, but which still causes disruption to business that results in loss.

WHAT CAN BUSINESSES DO?

The cyber threat to businesses is unavoidable, but it may be existential in a worst-case scenario. It is therefore critical that the risk is carefully considered with appropriate defence mechanisms implemented to protect the business insofar as possible.

Defence mechanism may include insurance policies but only if they are adequate in the first place. They must be adequate in terms and policy limits. They need to address the actual and perceived risk to the specific insured business to address how a cyber-attack or threat could cause loss. This might mean that it is essential that there is cover for business interruption losses that are suffered because of such an event. If that is the case, then the risk should not be undervalued or underinsured.

Standardised cyber policies do not yet exist. Careful consideration to the wording and scope of cover must be considered at the outset to ensure that policy terms and the extent of coverage are fully understood. It may be too late when a claim does arise.

This has been an important lesson for all stakeholders of the insurance market following the substantial, and in some cases existential, losses that were suffered by hospitality businesses as a result of Covid-19. Six years, and counting, of test case litigation has ensued to enable the parties to the insurance contract to understand, or have determined, the extent of the cover afforded by the business interruption policy that is relied upon.

Where a cyber-attack or breach could paralyse a business, it ought immediately to look to any business interruption insurance policy in place in circumstances where it is designed to quickly inject funds into the business to enable it to continue trading as a going concern. It would be disappointing to find that extensive litigation is required to test the scope of cyber-related cover. Policyholders can help themselves by having these conversations with their brokers and insurers before claims arise and at the time of negotiating policy terms.

Hospitality Rides Announces Change Of Destination For 2026 Challenge

Hospitality Rides has announced a revised destination for this year’s fundraising challenge, following new UK Government guidelines advising only essential travel to Cuba. In light of this update, organisers have taken the difficult but necessary decision to switch the 2026 ride destination from Cuba to Vietnam.

The decision follows careful consultation with key stakeholders and on the ground support, and takes into account growing uncertainty in Cuba relating to political conditions and access to essential services required to safely execute the event.

The revised 2026 ride will now take place in Vietnam, with travel dates unchanged, taking place from 18- 25 April 2026. The challenge will see the 30 fundraisers from across the hospitality industry take on 400km of rough terrain, all to raise vital funds for two incredible industry charities – Only A Pavement Away and the Licensed Trade Charity.

Hospitality Rides will continue to be supported by sponsors

Katy Moses, Ride Founder and KAM Managing Director and Founder said, “This decision was not taken lightly. Nor was it an easy task! Our primary commitment is the safety of our fundraisers and support staff. Following ongoing consultation with Action Challenge, our organisation support, it has become clear that we cannot guarantee unimpeded travel or the logistical support required to execute the ride safely.

While this shift is frustrating, we are pleased to confirm that the ride will still take place in 2026 on the original dates. I am certain that Vietnam will offer an equally rewarding (and gruelling!) challenge for our riders. Our focus now is to rally the trade behind our fundraising efforts. Our sector continues to face significant hardships, and the support provided by Only A Pavement Away and the Licensed Trade Charity is more vital than ever. The destination has changed, but our ambition remains the same: to raise over £500k for these essential causes.”

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

Avani Solutions, Carlsberg Britvic, KAM,

Molson Coors, Punch, Sky, Fleet Street and Natural Selection Design.

Proposed Tourist Tax Is The Wrong Policy At The Worst Time

Concerns have been raised about both the timing and impact on plans to introduce a visitor levy (tourist tax) on overnight accommodation in England.

In its response to the Government’s consultation on proposals to give Mayors – and potentially other local leaders – the power to introduce levies in England, which closed on February 18, UKHospitality has raised serious concerns about the timing and impact of the plans. The sector is already facing sharp increases in employment costs and business rates following the 2026 revaluation, with some accommodation businesses seeing rateable values nearly double, leaving little scope to absorb new charges without damaging growth and investment.

UKHospitality has also cautioned that a levy would raise the cost of holidays as households continue to face cost of living pressures, as well as impact business and events travel, raising costs for employers and risking reduced demand for conference, exhibitions and businesses. With the UK already applying one of the highest VAT rates on accommodation in Europe, additional charges risk undermining international competitiveness and discouraging domestic breaks, particularly for families and young people.

The trade body has raised serious concerns about how a levy would operate, warning that different approaches across mayoral areas could create a confusing patchwork of rules and higher compliance costs for multi site operators. UKHospitality argues the proposal fails key principles of accountability and transparency and says any levy must follow a nationally consistent flat fee model with rates tiered by price, with revenues ring-fenced for the visitor economy, at least twelve months’ notice for businesses, and support to cover compliance costs.

Kate Nicholls, Chair at UKHospitality, said: “This is the wrong policy at the worst possible time. Accommodation businesses are already battling enormous cost increases and declining confidence. Adding a new tax on to family holidays, business travel and international tourism will strangle growth, reduce investment and put jobs at risk.

“A tourist tax will make England less competitive internationally and hit the very visitors the Government says it wants to attract. While we urge Government to rethink this policy entirely, if it does go ahead, it must be designed in the least damaging way, with national consistency, a simple flat fee model, and receipts used for the benefit of hospitality and tourism, alongside genuine involvement from the businesses expected to deliver it.”

Grant Funding Available to Help Pubs Add New Services and Activities

Pub is The Hub may be able to offer grants of up to £6,000 to publicans in rural, remote, or deprived areas, who want to offer additional services and/or activities in their pubs to help local communities.

These can include a range of services from community cafes, village stores, and allotments, to activities such as theatre and craft workshops, to help bring people together to combat social isolation and loneliness.

The not-for-profit organisation, founded by HM King Charles III when he was Prince of Wales, offers independent specialist advice to publicans and their communities on service diversification and activities, so they can provide viable local services at the heart of their communities.

Pub is The Hub recently revealed it will be helping and advising more pubs to diversify their local services and activities after receiving access to Government funding.

The Department for Business and Trade has committed £440,000 to help Pub is The Hub deliver over 40 projects including village stores, community cafes, allotments and play areas in pubs across the country.

Pub is The Hub chief executive John Longden OBE said: “In isolated rural and deprived areas, adding a service such as a village store, community café or running activities such as craft workshops or theatre at the local pub can be a great way to support people living locally.”

Publican Rhiannon Metters of The Halfway, Tal-Y-Coed, Wales has opened a village store and a marquee events space with help from Pub is The Hub. “We are situated in an isolated rural community with the pub being the hub of the area. It is so important that we support local people ensuring they do not feel isolated and alone. With the nearest supermarket being 20 mins away the village store here in this isolated rural area is such a support to people in the local community,” she said.

“The marquee has become a space where we run local courses such as CPR and craft workshops to help bring people together. We have noticed that there are a lot of new people, including women on their own, coming in to use the pub, either using the village store or joining for classes.”

The Fishers Arms, Horncliffe, Northumberland

Mediation and Early Dispute Resolution: A Practical Tool for Hospitality Businesses

By Lynsey Flanagan, Mediator | Dispute

The hospitality industry is no stranger to pressure. Long hours, fast-paced service, tight margins and high customer expectations mean that teams are often operating at full stretch. Whether part of a large national operator or an independent SME, hospitality businesses rely heavily on people working well together in demanding environments. In that context, conflict is not unusual. What matters is how quickly and effectively it is addressed.

Too often, workplace or commercial disputes in hospitality are allowed to escalate until formal HR processes or legal routes appear to be the only options. By that stage, relationships may already be strained, positions entrenched and the impact on morale, performance and service quality significant.

Mediation and early dispute resolution offer hospitality businesses a practical alternative — one that reflects the realities of the sector and focuses on resolving issues before they become damaging.

WHY CONFLICT ESCALATES SO EASILY IN HOSPITALITY

Hospitality teams tend to work closely together, often under intense time pressure and with limited opportunity for reflection. Communication is frequently informal and reactive, which can leave room for misunderstanding. Many businesses also operate across multiple sites, shifts or management layers, adding further complexity to working relationships.

Common sources of conflict include disagreements over workload, shift patterns or pay, breakdowns in communication between managers and staff, personality clashes within teams, and tension between operators, suppliers or commercial partners. In both large organisations and smaller independent businesses, these issues can escalate quickly if left unaddressed.

Once emotions are high and trust has eroded, resolving the original issue becomes far more difficult. THE LIMITS OF FORMAL PROCESSES AS A FIRST STEP

Formal HR procedures and legal action have an important role, particularly where serious allegations or compliance concerns are involved. However, in many hospitality disputes they can feel disproportionate as an initial response.

Formal processes can be time-consuming and stressful, drawing managers away from day-to-day operations and encouraging defensive behaviour rather than problem-solving. In larger organisations, processes may feel remote or slow; in smaller businesses, they may feel overwhelming or ill-suited to the working environment. In both cases, the result can be increased disruption at an already challenging time.

In practice, many disputes do not require a fault-finding exercise — they require clarity, communication and a

Management & Early Intervention

constructive way forward.

WHAT MEDIATION BRINGS TO HOSPITALITY ENVIRONMENTS

Mediation is a structured but informal process that supports those involved in a dispute to have a guided conversation, with the assistance of an independent mediator. The focus is not on blame, but on understanding perspectives and agreeing practical steps to move forward.

Within hospitality settings, mediation can help:

• Resolve issues quickly, often before formal procedures are triggered

• Provide a safe, confidential space for concerns to be expressed

• Reduce stress and anxiety for staff and managers

• Preserve working relationships within close-knit teams

• Enable solutions that reflect operational and commercial realities

Because hospitality businesses are people-led, the impact of unresolved conflict can be felt quickly across teams, sites and service delivery. Mediation helps contain issues before they affect retention, performance or reputation.

THE IMPORTANCE OF ACTING EARLY

One of the most valuable aspects of mediation is its effectiveness when used early. Addressing concerns at the first signs of difficulty prevents frustration from building and positions from hardening.

Early intervention can reduce staff turnover and absence, support managers who may feel under-equipped to deal with complex interpersonal issues, and demonstrate a commitment to fair and constructive management. For many operators, it also avoids the significant financial and time costs associated with prolonged disputes.

In a sector where continuity and teamwork are critical, early resolution can be a powerful protective tool. Knowing when mediation is not appropriate

Mediation is not suitable for every situation. Matters involving serious misconduct, safeguarding concerns or where one party does not feel able to participate freely may require formal investigation or alternative intervention.

Understanding when mediation is appropriate — and when other routes are needed — is essential to using it effectively as part of a wider people management approach.

A COMMERCIALLY SENSIBLE APPROACH TO CONFLICT

Hospitality operators, both large and small, are increasingly recognising that unmanaged conflict carries real commercial risk. Approaching disputes with a focus on early, constructive resolution allows businesses to protect relationships, maintain stability and focus on delivering consistent service.

By viewing mediation as a proactive option rather than a last resort, hospitality businesses can address challenges in a way that is proportionate, practical and aligned with the demands of the industry.

Shepherd Neame Village Pub Offers Free Cab Service

For Regulars While Raising Funds For Charity

A Shepherd Neame country pub has acquired its very own taxi to take customers home after they have enjoyed a meal and drinks.

But licensees at The Flying Horse in Smarden are not profiting from the regular lifts to and from the pub – instead, all payments go to charity.

Licensee Paul Hartfield, who took over running the pub in Cage Lane from his daughter Natasha recently, decided to buy the black cab out of his own pocket.

He now personally drives guests to and from the pub, helping them to get home safely after an evening out.

Paul said: “I bought it especially for the pub. I used to own a Black Cab Garage, so I know cabs.

“This pub has done a lot for charity, and we have some great customers

in the village. There are a lot of lovely people who come here.

“So, when they ring up and book a table, I ask them if they want a lift home. And if they say yes, they make a donation to charity.”

Paul has also been known to pick customers up from their homes, to make their evening even easier, and since starting the service in November, has already helped around 100 customers get home safe and sound.

In December alone, the service raised £700 for the MND Association. The cab also took part in the village Tractor Run just before Christmas, decked out in Christmas lights, alongside dozens of tractors, which raised almost £7000 for MND.

The service will continue raising funds for MND for six months, before switching to a new chosen charity.

BE THE BEST! Improve Work-Life Balance with Meiko

Two innovations relevant now for the hard-pressed trade are heat recovery, which saves energy and cuts running costs, and Meiko’s new leasing offer, which makes its most energy-efficient machines more affordable. Meiko’s latest M-iClean U undercounter machine, for example, now operates with a total connected load of under 5kW at 400V. This is a 21% energy saving compared to the previous generation.

The new leasing offer provides Meiko dishwashing from £7 per day, with a preinstallation survey and lifetime training support. There is also optional planned maintenance and breakdown support, plus installation, water treatment, tabling, etc., making it a choice that can ensure the best reliability, cost-effectiveness, and staff protection.

All of Meiko's added-value services, such as training support throughout the dishwasher's working lifetime, are included in its new leasing offer, MEIKO SMARTPAY.

Our training covers the safe use of the machine as you would expect, but also energy-saving and ergonomic use of equipment, ultimately saving the operator money.

Undercounter glasswashers and hood-type dishwashers are the most popular pieces of equipment. Lifetime training support is particularly useful where staff are often changing or where chains are short of managers for training. Meiko’s expertise in ergonomic design and efficient use will also save operators money. Ask for details.

For sites washing utensils, boxes, and perhaps bakery trays, plus glassware, crockery, and cutlery, the new UPster XD (extra deep) undercounter dishwasher handles glassware, serving dishes, trays, and even 600 x 400 baking trays,

NTIA Warns Government Is Allowing Its £160bn Night-Time Economy Collapse

Britain has lost over a quarter (28%) of its late-night economy, tens of thousands of jobs, and a growing share of its global cultural identity, and it is still happening.

New findings from the NTIA Night Time Economy Market Monitor, produced in conjunction with NIQ, show that 2025 marks a critical breaking point for the UK’s night time economy, with closures accelerating, productivity stalling and confidence draining from town and city centres after dark.

THE SCALE OF THE DAMAGE:

• Late-night venues fell by 4.1% in 2025

• The late-night economy is now 28.2% smaller than before COVID

• Nightclubs have declined by more than 35% since 2020

• Late-night bars fell by 4.9% in a single year

• Over 75,000 jobs lost across 2024–25

• Real-terms night time spending remains 10% below 2019

• Productivity growth stalled at just 1.5%

• Over 2 million jobs remain dependent on the night time economy

The night time economy generates nearly £160 billion annually, underpins the UK’s visitor economy, supports music, culture and the creative industries, and provides large-scale employment for young people.

YET THE MONITOR SHOWS A SECTOR TRAPPED IN A VICE:

• Rising labour, energy and compliance costs

• Falling footfall and volume sales

• Late-night transport and safety failures

• A tax burden designed for stability, not survival

Growth in 2025 was driven by price inflation, not demand, with food and drink volumes falling by up to 6%. Businesses are absorbing costs they cannot pass on, and closing as a result.

Andy Burnham, Mayor of Greater Manchester showed support for the sector at the Night Time Economy Summit saying: “I would argue for a VAT rate more consistent with what you find in Europe because of the social value that your businesses bring to places and towns that need that life injected into them.” He also said “I personally would permanently support a lower business rates regime for hospitality businesses for exactly the same reason.”

Rt.Hon Angela Rayner also stated in her keynote speech at the summit: “This isn’t about special treatment. It’s about creating a shared tax burden and an equitable environment.” adding “National Insurance contributions for employers. And the business rates valuation system, which too often fails to reflect how modern, cultural, night-time businesses actually operate.”

Green Party Leader Zack Polanski, who also attended the summit said: “I’m here today because people are really struggling, their bills are going up and wages are not rising and this is particularly hitting the night time industries. They’ve been affected by a series of catastrophic decisions by the Government, from business rates to the rise in National Insurance and actually what we need to be doing is supporting workers and the night time economy, by not supporting multi millionaires and billionaires, but supporting small businesses and medium businesses that just trying to get by.”

Flat Iron To Open On Temple Street, Birmingham This Summer

Flat Iron have announced that they will be opening a restaurant in Birmingham this Summer.

Flat Iron Birmingham will open on 41-42 Temple Street, set within a historic building, moments from Victoria Square. Sitting just off Colmore Row, the area has long been at the centre of Birmingham’s commercial and civic life, defined by its grand architecture and sense of permanence.

The restaurant’s concise menu is led by the signature ‘Flat Iron’ steak, taken from the often overlooked featherblade, known for its flavour, tenderness and juiciness

when seam butchered with skill and care.

The restaurant will be arranged across two floors, with 60 covers at ground level and a further 50 covers on the first floor.

Speaking of the opening, Flat Iron’s Head of Beef Fred Smith said: “From the very beginning, Flat Iron has been about offering carefully sourced, high-quality steak at great value. We’re delighted to be bringing Flat Iron to the city’s vibrant dining scene and are looking forward to opening our doors this summer.”

UK Hotel Booking Trends Stabilise After

Years of Volatility: Siteminder

New data from SiteMinder, the world’s leading guest acquisition and revenue platform, reveals that 2025 was the year UK hotels entered a more predictable booking environment after years of volatility and changing traveller behaviour.

SiteMinder’s Hotel Booking Trends, based on more than 130 million hotel bookings, reveals that annual average daily rates (ADR) across the UK rose modestly by 1.35% year-on-year in 2025, to £191.55 up from £189.00 in 2024.

During the same period, cancellation rates and booking lead times were largely unchanged. Cancellations decreased from 18.27% to 18.24%, staying below the global average, while booking windows decreased from 35.46 to 35.11 days, while remaining several days longer than the global average.

The trend towards stabilisation in the UK reflected global patterns, with cancellation rates decreasing slightly to 19.15% from 19.79% the year prior, while booking lead times increased moderately from 32.03 days to to 32.15 days.

Further analysis of SiteMinder’s UK data shows that:

Domestic bookings continue to predominate, accounting for 69.20% of all UK hotel arrivals in 2025, increasing from 68.37% the year prior. This aligns with SiteMinder’s data globally, which shows domestic travel gaining share in several major markets, including Germany, where domestic check-ins increased to 68.33% of all 2025 arrivals, from 64.66% last year, France (up to 47.23% from 44.68%) Spain (40.93% vs 39.65%) and the US (77% vs 73.78%).

The UK remains among the world’s most short-stay-heavy destinations, with 80.50% of bookings lasting a single night, slightly more than in 2024 when they accounted for 80.16%. In comparison, 73.09% of bookings globally were for a single night, a slight decrease from 73.20% the prior year.

Fridays again saw the highest rates, averaging £215 in 2025, up 0.93% year-on-year from £213.02. Saturday is now the second highest priced day with an annual average rate of £193.59, a 1.36% increase from £190.99 the year before, when it was the third highest priced day.

Thursday, which was the second highest priced day in 2024 with a yearly ADR of £191.05, became the third highest priced date with an average rate of £192.31, a 0.66% increase.

Seasonality remained strong, with July and August alone accounting for just over 19.34%% of bookings last year, a slight increase from 19% the year before. Mirroring this, the year-on-year increase in ADR for the summer months outperformed the annual increase of 1.4%, with these increasing by 2.39% in July, to £215.39 from £210.36, and by 1.69% in August, from to £200.41 from £197.08.

Reflecting the growing importance of Asian travel globally, Agoda consolidated its fourth-place position on SiteMinder’s annual list of Top 12 booking channels for UK hotels, while Indian B2B platform TBOHolidays retained its place on the list.

Direct bookings via hotels’ websites once again ranked third––behind Booking.com and Expedia respectively––despite predictions that AI would either erode or amplify the channel. Airbnb climbed from ninth to eighth in the rankings, while London-based G2 Travel entered the list for the first time.

James Bishop, SiteMinder’s VP of ecosystem and strategic partnerships, says: “A return to more stable booking behaviour will be welcome relief for UK hoteliers, allowing them to shift focus from reacting to volatility to optimising volume and revenue in a complex, competitive market. This means designing guest acquisition strategies that fully leverage demand peaks, while filling rooms midweek or during quieter months. Likewise, with city breaks, stopovers and business travel all playing a considerable

role in the UK's incoming travel, hoteliers would do well to design tailored offers that entice short-stay guests to add an extra night or two.”

Bishop concludes: “Distribution in particular should be an area of focus in 2026. SiteMinder’s annual list of Top 12 booking channels points to a more layered distribution picture for UK hotels, with B2B and specialist intermediaries increasingly complementing the familiar split between OTAs and direct bookings. And, while the majority of bookings continue to come from within the UK, hotels should ensure their channel mix positions them to benefit from the ongoing resurgence of Asian outbound travel.”

The annual SiteMinder’s Hotel Booking Trends report is the most authoritative analysis of hotel bookings across 20 of the world’s most established destinations. It is powered by SiteMinder’s platform, which serves more than 50,000 hotels, generating 250 million+ room nights and over US$55 billion in revenue for its hotel customers each year.

SiteMinder’s Hotel Booking Trends report, including UKspecific charts and the Top 12 hotel booking revenue-makers of 2025, is available here

The Top 12 booking channels for UK hotels in 2025 were:

1. Booking.com

2. Expedia Group

3. Hotel websites (direct booking)

4. Agoda

5. Hotelbeds

6. Global distribution systems

7. Trip.com

8. AirBnB

9. WebBeds

10. G2 Travel

11. Hostelworld Group

12. TBOHolidays

Leicester Pub Gets £283,000 Transformational Makeover

The Hansom Cab, located in Humberstone Gate in Leicester, reopened on Friday 13th February following a transformational investment of more than £283,757. The pub is part of Proper Pubs, the community wet-led operator division of Admiral Taverns.

Inside, the pub underwent a complete transformation to include brand new flooring, fixtures, fittings and furniture throughout as well as multiple flat screen televisions – to breathe a fresh lease of life into The Hansom Cab. In addition, the pub has been revamped to include a brand-new main bar and snug area.

Outside, The Hansom Cab hosts brand-new lighting and signage to greet customers as well as a refurbished garden seating between 8-10 people.

Luke Charlton, Operator of The Hansom Cab, said: “It’s been fantastic to see The Hansom Cab’s transformation come to life and I am delighted with the results of the refurbishment. I’ve loved seeing the incredible transformation come to life over the past few weeks. The pub looks fantastic, and it has been a pleasure to welcome back our customers, both regular and new, back through the door!”

I 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. I look forward to all that’s to come at the Hansom Cab!”

On top of the fantastic drinks selection, the operator looks forward to hosting a busy schedule of entertainment for customers to enjoy including regular live music and karaoke every Friday evening, with live music starting at 7pm and karaoke starting at 9pm. Luke is also hoping to support all aspects of community life by collecting food to donate to the local foodbank as well as raising money to have a lifesaving defibrillator installed. Going forward, he also hopes to support several local causes close to the community’s heart.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “I’m thrilled to see how well the refurbishment at the Hansom Cab has turned out and I am delighted that the opening night was a great success! This community pub has so much to offer and I’m confident that Luke will be able to unlock its full potential.”

The Food And Drink Event No Business Can

Businesses from across the grocery, hospitality, specialist retail and manufacturing sectors are coming together at The UK Food & Drink Shows. Taking place at the NEC Birmingham from 13-15 April, visitors can expect three days of innovation, inspiration and networking.

Food & Drink Expo is the destination for forging connections and gaining insights into the future of food, attracting key foodservice buyers, caterers as well as decision makers from hospitality, retail and wholesale grocery operations. Exhibitors include Handtmann Ltd, Meadowvale Foods Ltd, Midshires Catering Equipment Ltd, MONO Equipment, RawPac, SMEG Professional, VendNation UK and Worldpay – and many more!

This year's event comprises four shows that each target a sector of the food and drink industry. Alongside Food & Drink Expo visitors can gain free access to Farm Shop & Deli Show, National Convenience Show and Forecourt Show.

WHAT’S NEW FOR 2026?

The event continues to evolve to reflect the UK's vibrant and fast-moving food and drink industry with new

attractions for 2026 including:

• Spotlight on Coffee Shop & Café: As the food-to-go market continues to boom, this dedicated space at Farm Shop & Deli Show will highlight the latest trends and products shaping the sector.

• Spotlight on Future Foods: Part of Food & Drink Expo, this area will celebrate the brands and innovators redefining what good food means by showcasing wellness-driven, clean-label and sustainable products that deliver on taste and convenience.

Competitions are always a big part of the UK Food & Drink Shows line-up, and the 2026 event brings the debut of the Taste the Future contest. Visitors will have the chance to sample and score 40 trailblazing products, with participating brands in the running to win £5,000 worth of prizes.

Forest Of Dean Pub Campaign To Tackle Rising Costs Goes National

A growing grassroots movement led by a Forest of Dean publican is gaining national momentum as hospitality operators call for what they describe as a “fairer operating environment” for the sector.

The ‘Hands Off Our Pubs’ (HOOP) campaign was launched last month following a meeting of local landlords concerned about mounting financial pressures. In just a few weeks, the initiative has attracted backing from more than 500 hospitality businesses across the UK, reflecting widespread unease about rising costs and regulatory burdens.

This week the group staged a summit at The Speech House, bringing together publicans, hotel owners, café operators and tourism leaders from across the region and beyond.

Among the speakers were Tony Sophoclides, strategic affairs director at UKHospitality, and Julie Kent, who currently serves as High Sheriff of Gloucestershire. Discussions centred on the economic and policy challenges facing hospitality businesses, particularly in rural and market-town communities where pubs often serve as vital social hubs.

Campaign co-founder Mr Terry-Lush told delegates there is increasing concern about what he described as a widening gap between government policy and the day-to-day realities of running licensed premises. He highlighted a combination of cost pressures including business rates, alcohol duty increases, employmentrelated expenses, environmental levies, energy price volatility and ongoing food inflation.

“Many customers don’t realise the scale of additional costs that have accumulated in a short space of time,”

he said. “Operators are facing multiple increases simultaneously, which inevitably squeezes margins and puts upward pressure on prices.”

He also pointed to competitive pressures from supermarket alcohol pricing, arguing that community pubs cannot match heavily discounted retail prices while meeting their own regulatory and operational obligations.

“Local pubs are left in a difficult position,” he added. “They either absorb costs and risk becoming unviable, or pass them on and potentially lose trade.”

Participants at the summit emphasised the broader economic and social contribution of hospitality businesses, particularly in rural areas where licensed venues often act as community meeting points, support local supply chains and drive tourism spend.

Responding to the campaign’s concerns, a spokesperson for HM Treasury said the government continues to support the sector through targeted measures.

They cited a 15% reduction in new business rates bills for eligible properties, extended opening hours during major sporting events such as the FIFA World Cup, and an increase in the Hospitality Support Fund to £10 million to assist venues with growth and development.

The HOOP campaign says it will continue to engage with policymakers and industry stakeholders in the months ahead, with further regional meetings planned as it seeks to build momentum behind its call for longterm structural reform to support pubs and the wider licensed on-trade.

Meagre GDP Growth Not Felt By Small Businesses As Costs Mount

Gross Domestic Product (GDP) rose by a lacklustre 0.1% in December, and by 0.1% in the final quarter of 2025, while confidence levels among small businesses and self-employed people fell in every quarter of 2025.

Responding to the announcement that Gross Domestic Product (GDP) rose by 0.1% in December, and rose by 0.1% in the final quarter of 2025, Policy Chair of the Federation of Small Businesses (FSB), Tina McKenzie, said:

“Small business owners looking at the GDP result for December –while being relieved that it was at least weakly positive – would be forgiven for feeling that it largely appears to have passed them by. A small uptick in a necessarily very broad figure shouldn’t disguise the tough reality being felt on the ground.

“The Autumn Budget did not do enough for small businesses and selfemployed people, although it was received with some surprise and relief by large corporates, whose huge balance sheets already provide them with a cushion in difficult trading circumstances.

“The cost pressures on small businesses and self-employed people have built and built, and too many within the community are now at a very dangerous point. Late payments from large companies are exacerbating the pain they are feeling, while the prospect of more margin pressures hitting in April – a potentially fatal

combination of higher business rates bills, hikes to standing charges on energy bills, and a higher National Living Wage – presents a moment of real danger to small firms.

“Last year was one many small business owners would prefer to forget. Confidence fell in every quarter, according to our research, ending in a post-COVID nadir of -71 points in the final three months of 2025. The sluggish performance of the UK economy was the top-cited barrier to small firms’ growth prospects across all four quarters of last year, followed by the tax burden, showing how small businesses and selfemployed people are caught in a tricky spot, between low growth and rising fixed costs.

“To turn this around, more focus needs to be given by the Government to rebuilding small business confidence levels. It is small businesses and self-employed people which have helped drag the economy out of previous periods of stagnation, and it is therefore extremely concerning that huge numbers of them do not feel they are in a position to take risks in order to grow. The King’s Speech needs to include a bill to tackle the issue of late payment, which strangles the cashflow and futures of far too many ventures, while the upcoming Spring Forecast is another opportunity which could be used to announce measures to support the small business and self-employed community.”

Legionella Outbreak Sparks Call for Immediate Action from Cruise Operators

Following the distressing news of yet another Legionella outbreak on a cruise ship, a leading Legionella testing expert has stated that it has never been more critical for cruise lines and holiday operators to prioritise prevention.

According to multiple media reports, two passengers were diagnosed with Legionnaires’ disease after sailing aboard the Norwegian Encore in December 2025. In a letter issued to guests on 12 February, the cruise operator confirmed it is working alongside the Centers for Disease Control and Prevention (CDC) to investigate the confirmed cases, adding that, despite conducting Legionella testing onboard, all results so far have come back negative.

The inference of this insight, according to the UK’s leader in Legionella testing technology, is that current and largely outdated testing procedures may be failing to identify Viable but non-culturable (VBNC) strains of Legionella that are not active but still have the potential to pose a risk to humans.

Notably, the incident follows several Legionnaires’ disease outbreaks linked to cruise ships in recent years. In 2025, Royal Caribbean International confirmed that two guests who had sailed on the Symphony of the Seas were later diagnosed with Legionnaires’ disease.2

Between 2022 and 2024 the CDC investigated 12 cases of Legionnaires’ disease associated with two cruise ships, ten of which required hospitalisation. One vessel alone accounted for eight infections - constituting the largest outbreak on a single cruise ship since 2008.3

With 2026 expected to be yet another record year for cruise bookings, leading Legionella authority Hydrosense is calling on cruise lines and holiday operators to prioritise robust water safety management and rapid testing protocols.

Greg Rankin, Hydrosense CEO comments: “Unfortunately, this latest cruise incident is not an isolated case. Cruise ships pose an elevated risk for Legionella, particularly in facilities such as hot tubs and spas where warm water and complex plumbing systems create favourable conditions

for bacterial growth. As we’ve seen time and again in a number of recent outbreaks, without stringent water management and regular testing the consequences can be serious.

“What’s unusual about this latest case is that, so far, testing hasn’t actually found any Legionella. At first glance, that might seem reassuring but it’s not that simple. Many traditional testing methods used today are outdated, relying on lab cultures that can take up to ten days to return results and, crucially, can miss VBNC bacteria.

“These bacteria are tricky because though they may look dormant during traditional testing they’re still alive, still virulent and still capable of causing Legionnaires’ disease. So, while its still speculative at this stage the fact is that even though tests on this vessel have come back negative, it could simply be that the bacteria are hiding in a form the test can’t detect. In short, a negative result - that is unless using modern, rapid testing methods that can pick up these hidden bacteria - doesn’t automatically mean the water is safe.”

In 2021 alone, the EU/EEA reported 895 travel-associated Legionella cases - a 38% increase over the previous year - highlighting a growing public health risk as international travel rebounds and climate conditions

become increasingly favourable for bacterial growth.4

Legionnaires’ disease is a potentially fatal lung infection caused by inhaling droplets of water contaminated with Legionella bacteria. The bacteria can be found in a wide range of man-made water systems, including taps, showers, air conditioning units, pools and hot tubs.

Although it is most often associated with “land-based” locations such as large cooling towers, hotels and hospitals, Legionella bacteria can, in fact, be just as big a risk on cruise ships. This is because of the large amount of water on boarding, the complex nature of the storage and distribution systems on board, the number of people using the water facilities and the uncertainty of the source water quality across different destinations.

To help mitigate this risk, Hydrosense offers rapid, on-site Legionella testing solutions that deliver accurate results within just 25 minutesallowing cruise operators and their facilities teams to act quickly and prevent potential outbreaks before they occur. Unlike traditional tests, Hydrosense can detect VBNC bacteria, giving a more accurate and timelier picture of water safety before these hidden pathogens have a chance to cause illness or disease.

Greg adds: “When it comes to Legionnaires’ disease, prevention is always better than cure. The reality is that current testing practices have not kept pace with the rapidly evolving Legionella risk. Waiting up to ten days for results from a laboratory not only puts guests at unnecessary risk, but this type of testing also fails to detect dormant strains which can still pose a great danger.

“This latest outbreak underscores the urgent need for regular, robust Legionella testing on cruise ships. By implementing rapid, comprehensive testing protocols, operators can better protect passengers and staff, prevent avoidable incidents and safeguard their reputation ahead of what promises to be another record year for cruising.”

For information please visit: https://hydrosense-legionella.com/

NTIA and International Nightlife Association Back UK Call for Minister as Australian Leaders Urge Worldwide Action

The Night Time Industries Association (NTIA) and the International Nightlife Association (INA) have today thrown their full support behind calls from Angela Rayner, Andy Burnham and Steve Rotheram for the appointment of a dedicated Minister for the Night-Time Economy, as Australian Ministers formally urge governments around the world to follow suit.

Rt.Hon Angela Rayner Said within here speech at the Night Time Economy Summit in Liverpool “And that is why, I would support the creation of a dedicated Minister for the Night Time Economy, with responsibility to champion the sector inside Government, and ensure that those voices of small and medium businesses are heard loud and clear.”

The renewed push for ministerial leadership follows the landmark First Global Night-Time Economy Ministers’ Meeting, convened on 31 January by NSW Minister John Graham and ACT Minister Tara Cheyne.

At the meeting, the world’s first two Night-Time Economy Ministers issued a joint communiqué calling on jurisdictions globally to appoint dedicated Ministerial leadership to unlock the full potential of their nighttime economies.

Michael Kill, CEO of the NTIA and Vice President of the International Nightlife Association, attended the inaugural meeting on 31 January, joining global experts and policymakers to discuss reform, international collaboration and the future of governance for night-time economies.

While more than 80 jurisdictions have introduced Night Mayors or similar governance roles, meaningful reform requires ministerial authority to coordinate across licensing, planning, transport, policing, health, treasury, tourism, industrial relations and the arts, alongside the legislative backing needed to secure long-term progress.

For decades, night-time economies have too often been treated as regulatory challenges rather than

strategic economic drivers. That narrative is shifting. In October 2025, the World Economic Forum recognised the night-time economy as “an untapped frontier of opportunity” capable of driving economic growth, optimising infrastructure and strengthening social connection.

Sacha Lord, Chair of the Night Time Industries Association & INA Advisory Board said: “Australia has set a powerful international precedent. By establishing dedicated Night-Time Economy Ministers and issuing a global call to action, they have demonstrated what serious commitment looks like. We fully support Angela Rayner, Andy Burnham and Steve Rotheram in calling for a Minister for the NightTime Economy here in the UK. Our sector is a major employer, a driver of tourism and the beating heart of our cities. It deserves representation at Cabinet level.”

Joaquim Boadas de Quintana, President of the International Nightlife Association, added: “The inaugural engagement between Ministers John Graham and Tara Cheyne marks a historic turning point. The global sector is aligned, night-time economies require structured, Ministerial leadership to ensure coordination, legal certainty and long-term strategy. Governments around the world should now respond to this call.”

Michael Kill, CEO of the NTIA and Vice President of the INA, said: “Attending the first Global Night-Time Economy Ministers’ Meeting reinforced the scale of international momentum behind this agenda. Ministerial leadership is no longer optional, it is essential.

The call from Australian Ministers strengthens the case in the UK and beyond. Our cities do not switch off at sunset, and neither should government policy.”

With international alignment growing, the NTIA and INA reaffirm their commitment to working alongside national and regional leaders to ensure night-time economies are recognised as core economic and cultural infrastructure, and empowered to reach their full potential after dark.

UK Unemployment Hits Near FiveYear High As Wage Growth Stalls

The latest ONS figures, covering the three months to the end of December, show the jobless rate nudging upward from 5.1% in the previous rolling quarter, with some 52,000 new workers added during the period — down sharply from 82,000 in the quarter to November. The reading came in fractionally above consensus forecasts, which had pointed to a steady hold at 5.1%.

For operators across the licensed hospitality and on-trade sector, the figures represent more than an economic headline. With the industry already grappling with elevated running costs, the prospect of weakening consumer spending power strikes at the heart of footfall and discretionary spend.

The timing is particularly unwelcome for operators approaching what is traditionally one of the sector's more resilient trading periods. Spring bookings and early summer trade have historically provided a degree of breathing room after the slower post-Christmas months, but industry bodies are cautioning that this year's pipeline looks softer than usual. Several major pub and restaurant groups have already flagged a more cautious consumer in their forward guidance, with covers and reservation rates tracking below the equivalent period last year — a signal that households are becoming increasingly selective about where and how often they eat and drink out.

unchanged in the latest month.

“Over the same period the unemployment rate increased, with data showing that more people who were out of work are now actively looking for a job.

“The number of vacancies has remained broadly stable since the middle of last year. Alongside rising unemployment this means that the number of unemployed people per vacancy has increased, reaching a new post-pandemic high.

“Meanwhile, redundancies are also showing an upward trend.

“Private sector wage growth continues to slow and is at its lowest rate in five years.

“Public sector pay growth also slowed in the latest period but remains elevated, still affected by some pay awards being implemented earlier in 2025 than 2024, although this effect has now started to diminish.”

Allen Simpson, CEO of UKHospitality, said: “Today’s labour market figures underline the growing strain on the UK jobs market, with unemployment rising to 5.2%, its highest level since early 2021, and payroll employment continuing to fall.

Alongside the rise in unemployment, the Bank of England’s preferred gauge of wage pressure — regular private sector pay growth — fell to 3.4%, its lowest level in more than five years.

That figure matches December’s headline inflation reading of 3.4%, meaning that in real terms, private sector workers saw virtually no improvement in their purchasing power over the period.

Economists warn that the effective stagnation of real wages, combined with household concerns about growing debt levels and shrinking savings, is contributing to a deterioration in consumer confidence — a trend with direct implications for discretionary spending on eating and drinking out.

Among the most striking elements of the latest release is the sharp deterioration in youth employment. The unemployment rate for 18- to 24-year-olds has risen to 14% — representing roughly one in seven young people out of work — with the number of 18-24 year olds without jobs jumping by 80,000 in a single quarter to reach 575,000.

Reacting to the figures, ONS Director of Economic Statistics Liz McKeown said: “The number of workers on payroll fell further in the final quarter of the year, reflecting weak hiring activity, although it is largely

“Sadly, younger workers and entrylevel roles are bearing the brunt of this slowdown, with employment among under35s down sharply since mid2024. Hospitality is a vital entry point into work for young people, but rising costs and policy decisions – including changes to employer National Insurance, costing the sector £3.4bn a year – are making it harder for businesses to create, sustain and recruit into these roles. Without urgent action to ease the pressure on employers, we risk locking a generation out of vital opportunities to gain skills, experience and a foothold in the workforce.

“If the Government is serious about growth and tackling youth unemployment, it must urgently ease the pressure on hospitality businesses and stop taxing jobs out of the economy.”

With the Spring Statement approaching and pressure mounting on the Chancellor to outline a credible growth strategy, the hospitality sector will be watching closely for any signals on employer cost relief. For now, operators face a difficult balancing act: managing squeezed margins in an environment of softening footfall, a more cautious consumer, and a labour market that — for all the talk of resilience — is showing increasingly clear signs of strain. The coming weeks of spring trading will offer an early real-world test of just how deep that caution runs.

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

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.”

The 2026 Source Trade Show Really Delivered!

‘Continually buzzy throughout the show’, ‘brilliantly organised’, ‘engaged with some really exciting new retailers including some large national accounts’, ‘a unique opportunity to open accounts in the South West that you don’t see at the national shows’, ‘loads of amazing contacts’. These are just a few snippets from exhibitors who took part in this year’s Source trade show in Exeter on the 3rd and 4th of February.

Visitor to the show had plenty to say too - ‘Excellent selection of businesses’, ‘suppliers stands were really good’, ‘good deals on products’, ‘great opportunity for networking and finding out about new products’, ‘so good to have all these exhibitors under one roof’. 95% of visitors said they'll be back next year and would also recommend the show.

“What a couple of days of enquiries, sales, planning, networking, collaboration and engagement!” commented Mike Anderson, MD of the show’s organisers, Hale Events. “The Source is a trade show that

really delivered this year for visitors and exhibitors.”

The Source trade show was complemented in 2026 by the Westcountry Tourism Conference; which saw 200 delegates attend to listen to speakers communicating best practice in tourism for the SW and beyond, helping their businesses, and the Taste of the West Awards ceremony; that welcomed 200 guests, who were there to celebrate the best food, drink, retail and hospitality in the South West of England.

“We were so pleased to co-locate and help host these events.” added Mike. “It’s great to see the whole of the South West food & drink sector coming together and celebrating what the region has to offer.”

Next year The Source trade show takes place on Tuesday 2nd and Wednesday 3rd February. For more details visit thesourcetradeshow.co.uk, or call 01934 733456. You can also follow The Source on Facebook and Instagram for updates @SourceFoodDrink.

BrewDog Explores Strategic Investment Options as Financial Pressures Mount

Scotland’s prominent craft beer operator BrewDog has engaged restructuring specialists AlixPartners to conduct a structured evaluation of potential investment opportunities, a move that could result in a significant change of ownership for the Aberdeenshire-based business.

The development comes as the hospitality sector continues to navigate difficult trading conditions, with the business having endured five consecutive years of financial losses. In 2024, the company recorded a loss of £34.1m, though this represented an improvement from the £62.7m loss the previous year.

Founded in Ellon in 2007 by James Watt and Martin Dickie, the business has expanded internationally with brewing operations across Scotland, the United States, Australia and Germany, alongside more than 70 bars worldwide. The company’s workforce currently stands at approximately 1,400 employees.

In a statement addressing the appointment, BrewDog emphasised that the initiative follows twelve months of cost management and operational efficiency improvements during 2025. The business characterised the decision as a calculated measure aimed at reinforcing the brand’s long-term viability and operational stability. Management confirmed that trading would continue without disruption across all sites, with bars and production facilities maintaining normal operations throughout the evaluation period. The company anticipates generating considerable market interest, though no final determinations have been reached regarding the business’s future structure.

The announcement represents the latest chapter in a turbulent period for the craft beer brand. Last month, BrewDog confirmed the closure of its spirits division, BrewDog Distilling Co., bringing an end to production of brands including Lonewolf gin, Abstrakt vodka and Duo rum Just Drinks. The company also implemented redundancies across its operations in October, citing challenging market dynamics.

James Watt stepped down from the chief executive position in 2024 though remains a significant shareholder, whilst co-founder Martin Dickie departed the business last year. US private equity firm TSG Consumer Partners currently holds a 21 per cent stake following its 2017 investment.

The situation carries particular significance for the approximately 220,000 individual investors who purchased shares through the company’s Equity for Punks crowdfunding programme , many of whom contributed around £400 per person. The investment vehicle raised roughly £75m between 2009 and 2021, offering shareholders benefits such as discounted products and priority access to new releases.

A spokesperson for Brewdog said: “Following a year of decisive action in 2025, which saw a focus on costs and operating efficiencies, we have appointed AlixPartners to support a structured and competitive process to evaluate the next phase of investment for the business.

“This is a deliberate and disciplined step with a focus on strengthening the long-term future of the Brewdog brand and its operations.”

Quinyx

Industry Warned That Raising Employment Taxes Would Drive Youth Unemployment –This Week’s Figures Prove It

The Night Time Industries Association (NTIA) has responded to the confirmation that inflation has fallen to 3%, following Monday’s release of youth unemployment figures showing a rise to 16% – the highest level in over a decade.

Michael Kill, CEO of the Night Time Industries Association (NTIA), said: “Inflation falling to 3% is welcome in principle, but that is not the real story this week.

Overall UK unemployment now stands at 5.2%, signalling a cooling labour market. But beneath that sits a far more alarming statistic: youth unemployment has risen to 16.1% at the end of 2025, the highest level since 2014.

Analysis from the Resolution Foundation shows that UK youth unemployment is now higher than the EU average for the first time since comparable records began in 2000. These are not minor fluctuations – they are structural warning signs.

As an industry, we were unequivocal in our warnings to Government. We made clear that raising the cost of employment, particularly through increased employer National Insurance Contributions, alongside consecutive National Minimum Wage rises and wider tax burdens, would disproportionately impact entry-level roles and youth employment.

We said that increasing employment taxes during a fragile economic period would dampen hiring appetite, force businesses to streamline, and reduce opportunities for young people.

This week’s figures confirm that outcome.

No responsible employer opposes fair pay. Businesses want to reward staff properly and sustainably. But wage increases and tax rises must be aligned with economic reality and sector capacity. When employment costs rise faster than productivity or revenue growth, businesses are left with little choice but to slow recruitment, restructure, or reduce headcount, and entry-level roles are often the first affected.

The irony is stark. The cost of employing young people increases through tax and wage mandates, youth unemployment climbs to a decade high, and months later schemes are introduced to bring young people back into work. Public funding is then deployed to address consequences that industry bodies clearly forecast. Alongside this, the introduction of the Employment Rights Bill brings further compliance pressures, added risk and reduced flexibility for SMEs and labour-intensive sectors, precisely at a time when business confidence is fragile.

Inflation at 3% may appear reassuring at a macro level, but it will not immediately translate into relief in people’s pockets. For many households, the cost of living remains acute. When a record number of people are out of work, daily financial pressures do not ease simply because the inflation rate has moderated.

For the 5.2% currently unemployed, and especially the 16.1% of young people locked out of the labour market, the economic reality remains harsh.

Policy must be judged not just by headline economic indicators, but by whether it creates sustainable employment and genuine opportunity.

This week’s data should prompt serious reflection. Policy works best when it is shaped with industry, not imposed upon it. If we are serious about growth, confidence and youth opportunity, that principle must now guide the decisions ahead.”

Punch Pubs & Co Announces Its Finalists For

This Year’s Punch Publican Of The Year Awards

Punch Pubs & Co has officially revealed the finalists for its hotly anticipated Publican of the Year Awards – and the countdown is on to what promises to be their biggest celebration yet.

This Spring, finalists from across their 1,300 pubs will descend on Punch’s Burton on Trent headquarters for an Oscar-style night of celebration and recognition.

On 27th April, Punch’s very own Public House will be created to provide the stunning venue to welcome more than 200 Publicans, Management Partners, suppliers and special guests for an unforgettable evening of hospitality.

As tradition goes, the night will kick off with bubbles and canapés served by the Punch Exec team.

The awards will be hosted by TV favourite Mark Durden Smith, who

will bring his signature charm as he unveils the winners across all nine categories – from Best Newcomer to Best Drinks Offer, building up to the prestigious Publican of the Year 2026 crown.

Speaking ahead of the big night, Punch CEO Andy Spencer said: “We’re incredibly excited for this year’s Publican of the Year awards, which promises to be a fantastic night celebrating excellence across our pub estate.

“It is always an honour to be surrounded by, and shine a light on the incredible Publicans and Management Partners who help to inspire those moments in our pubs and in the heart of their communities every single day. We’re proud to stand beside them and celebrate everything they’ve achieved, partnering with them to create the UK’s 5 Star Pub Company.”

Stonegate Raises £10k In First Week Of CALM Partnership

Stonegate Group raised £10,000 in the first week of its new charity partnership with Campaign Against Living Miserably (CALM), following an outpouring of support from colleagues across head office, pub teams and guests nationwide.

The total was matched pound-for-pound by Stonegate as part of its launch commitment, bringing the overall first-week fundraising total to £10,000. This is equivalent to supporting approximately 820 calls to CALM’s free and anonymous suicide prevention helpline.

The partnership launched on Monday 19 January with Stonegate colleagues and pub teams coming together to show their support through a wide range of fundraising activities.

Head office teams took part in marathons, games, and a bake sale, while colleagues also joined CEO David McDowall and CALM representatives for a ‘walk and talk’ around a local park, encouraging open conversations about mental health.

In a standout challenge, Stonegate’s Customer Contact Centre colleagues completed an epic 129-mile bike ride on exercise bikes, taking it in turns to cover the exact distance between Stonegate’s head office and CALM’s head office.

Across the estate, pub teams also got involved with local fundraising activity, reinforcing the role of pubs as places where people come together not just to socialise, but to support one another.

David McDowall, CEO at Stonegate Group, said: “What’s really stood out in the first few weeks is the conversations this partnership has started. People have been opening up, sharing their own experiences, getting to

know each other better and checking in on one another, and that’s incredibly powerful.

“We want our pubs and our head office to be places where people feel comfortable talking, not just on one day a year but all year round. This partnership with CALM has already had a real impact on our colleagues, and we hope it does the same for our guests too.”

Alongside fundraising, Stonegate launched its “5 Ways to Check in with a Mate” experience on its MiXR app. The interactive quiz offers guests simple, practical tips on checking in with friends, helping them understand how someone might be feeling and signposting users to further support and resources, while rewarding completion with MiXR points.

The first week also saw the appointment of Charity Ambassadors across different functions within the business, who will champion CALM activity, organise events and encourage colleagues to get involved throughout the two-year partnership.

The “Cheers to Checking In” Beavertown activation remains live across Stonegate’s pubs, bars and venues, encouraging guests to share a moment with a mate over a pint of Beavertown and take part in a social competition designed to spark connection and conversation.

Momentum is already building, with teams across the business signing up to future challenges including Tough Mudders, marathons and the Four Waterfalls Walk in the Bannau Brycheiniog (Brecon Beacons), where the leased and tenanted South West team will complete the route and finish with a cold plunge to raise further funds for CALM on 31st March.

One In Five Brits Brew A Business Idea At The Pub

The British pub has always been a place for free-flowing ideas, and Brits are generating, developing, and launching businesses from their local boozer, according to new polling commissioned by GoDaddy.

The nationwide survey of 2,000 Brits found the pub is becoming an unlikely source of entrepreneurial inspiration. One in three Brits (31%) have come up with either a business (18%) or website (13%) idea whilst at the pub.

Younger age demographics were particularly likely to take inspiration from a trip to the pub. One in three (32%) under-35s came up with a business idea over a drink, and a further quarter (23%) devised a website idea.

Brits are also turning their local into a start-up accelerator. More than one in five (21%) say they’ve discussed their pre-existing business idea over a few drinks.

Far from being forgotten in the morning, these ideas are being actualised at speed. Over one in 10 (12%) say they’ve gone on to purchase a domain immediately after leaving the pub.

This highlights just how quick and accessible setting up a business can be. Separate research by the GoDaddy Small Business Research lab found 18% of digital small business owners reported startup costs of less than £500.

Tools, such as GoDaddy Airo, enable entrepreneurs to quickly launch domains, build websites, and market their businesses. With 35% of business owners having used AI for their business in recent months, the majority (57%) reported a positive impact on their operations.

Analysis of the pub-born ideas found retail & ecommerce businesses (9%) were most likely to be created

over a pint. This was followed by tech (9%), pet care (7.5%), fashion (7.5%), and hospitality (7.5%).

Some ideas may have come slightly later in the night than others. A ‘crufts’ for talentless dogs; a park inside a warehouse; and chewing gum that never loses its flavour, were among the more outside-thebox business plans.

Dominic Radcliffe, 38, spent an evening discussing a business idea with friends at The Army & Navy pub in Newington Green, London. Dominic said: “I first made and tried nettle tea during the pandemic when I was struggling with symptoms from Covid.

I drank it every day for weeks and felt amazing. Looking into it further, it seemed that there was a gap in the market as people didn’t understand the incredible nutritional benefits of nettles. They were seen as common weeds.

“I’d come up with a name – Heavy Nettle – but it wasn’t until I discussed the idea over pints with a mate at The Army & Navy that I started to realise it could become a real thing. He encouraged me to go for it so I did – I bought the domain and registered the trademark there and then.

“Pubs are the perfect environment to discuss and improve on nascent ideas. They are cultural hubs where people come together to exchange thoughts and get into topics great and small. With that in mind, emboldened by a pint or two, it’s no surprise ideas start to become a reality.”

Alexandra Rosen, Economist and Head of the GoDaddy Small Business Research Lab, said: “Beyond being a social space, pubs are increasingly a place for people to gain inspiration, test ideas, and take their first steps towards entrepreneurialism. Across multiple years of work with Frontier Economics, we’ve seen a consistent relationship: increases in digital microbusinesses correlate with higher wages, additional local jobs and measurable gains in GDP at the local level.”

The Tan Hill Inn Unveils The King’s Pit…

A 17th century Yorkshire pub - the highest inn in Great Britain – has unveiled a new experience room named in tribute to its coal mining past.

The Tan Hill Inn sits at 1732 feet (528m) above sea level in Swaledale, near Keld, at the heart of the windswept Yorkshire Dales.

Although the current building dates to the early 1600s, it replaced a far earlier hostelry, The King’s Pit, which fed and watered miners, who dug the dales for coal.

So rich were the seams of coal that as far back as the 13th century the King’s Pit mine was turning a profit for the Crown.

And – although researchers are unsure which King gave the pit its name - the Tan Hill Inn has revived it for its private dining room, appropriately named King’s Pit Cave.

With roughly hewn stone walls, stone flagged floors and handcrafted wooden furniture, the room is available for private hire for meetings, dinners, parties and weddings. Able to seat 10 people, the King’s Pit Cave – which can be accessed via the Tan Hill barn – has its own private entrance, table service team and exclusive menu.

King’s Pit Cave is the work of current owner Andrew Hields, who bought the pub in 2018 and has since invested 750k, largely on infrastructure and room upgrades, to ensure Tan Hill continues to welcome visitors for the next 300 years.

He refurbished the pub’s nine bedrooms, many of which are dog friendly, and also tastefully updated the barn to attract more weddings – the Tan Hill being the first pub in the country to obtain a licence to hold weddings, when laws changed in 1995.

“The challenge throughout has been to ensure the fabric and character of the building remain intact, while introducing the sort of comforts people expect, such as Wifi and good showers after they’ve spent a day walking the fells,” he said.

“We are always very mindful that, not only is the Inn an historically interesting pub, but it also a much loved one and people travel – often on foot – from far and wide to visit us.

“Now, by creating a private room in which they can meet, dine or celebrate, hopefully we are giving them even more reason to visit.”

New Head Chef to Awaken Castle’s ‘Sleeping Giant’

Langley Castle has appointed a new head chef whose emphasis on food provenance ideally suits a medieval hotel with extraordinary historical roots, where guests revel in sense of place in every aspect of their experience.Luke Newton joins the 4-star (AA Silver), 2AA Rosette hotel and wedding venue, located near Hexham, Northumberland, having accrued nearly two decades of award-winning experience within high-end hospitality and fine dining establishments.

His culinary career has been forged through positions at prestigious hotels, restaurants and resorts across the UK. His past record of working to 3AA Rosette standards in 2AA Rosette kitchens, signals a clear focus on excellence, consistency and skills refinement.

Luke’s passion for sourcing high-quality, in-season, local and sustainable produce will also be evidenced in the menus created for special events and family celebrations. Those attending festive celebrations, Starry Knights star-gazing experiences, Sunday lunches and Mother’s and Father’s Day events will all be beneficiaries.

The new head chef’s mantra is that of allowing natural flavours to shine, whist adding exquisite touches and seasoning that fulfil ingredients’ potential. Channelling his strong attention to detail and skills in technical refinement, he blends classical technique with culinary creativity. At Langley Castle, he will relish the opportunity to mirror the historic authenticity of the building within the dishes concocted and the ingredients selected.

Supporting him will be sous chef, Joel Davies, marking his first anniversary within the Langley Castle kitchen in April. He too has extensive experience in 2AA Rosette kitchens.

He initially joined Langley Castle as Chef de Partie but, through hard work and dedication, demonstrated sous chef credentials. He has been pivotal in helping the castle retain its 2AA Rosettes during a period of transition from the previous head chef to Luke. His style, inspired by Joël Robuchon, is rooted in classic French technique with a modern edge, and complemented by an appreciation of global flavours. Working alongside Luke Newton, his goal is to produce food to 3-AA-Rosette standards.

Luke Newton says: “Joel and the team here have been incredibly welcoming and all are hugely talented. The kitchen feels like a sleeping giant and I’m excited to help develop its potential. The North of England is very special to me and it is humbling to work in such a historic venue. My aim is to create food that has an innate simplicity and honesty and which is rooted in the area. We shall strive to make it the very best it can be.

“I’ve loved cooking from a very young age and, from the moment I donned a white jacket, knew it was my destiny. I hugely respect quality ingredients, provenance and traceability and believe great teams are built on ambition and consistency. My new team has all the attributes to take the kitchen to another level.”

Langley Castle’s general manager, Mohamed Serag, comments, “We are delighted to welcome Luke into the Langley Castle family in what is our 40th anniversary year as a hotel and restaurant. We believe this appointment has provided us with a head chef who can proficiently leverage the skills and enthusiasm of his team and quickly help us move towards our objective of becoming a 3-Rosette establishment. During the exciting journey ahead, there is little doubt that we shall provide guests, wedding parties and non-residents with memorable and outstanding dining experiences.”

Langley Castle food & beverage manager, Aiden McGuinness, sous chef Joel Davies, general manager Mohamed Serag, new head chef Luke Newton

VisitEngland Launches Domestic North West Coastal Campaign to Boost Spring Breaks

VisitEngland will next week launch its domestic coastal marketing campaign to drive breaks to all seaside destinations on England’s North West coast.

The £1 million funded campaign, ‘All on England’s North West Coast’, which kicks off on 16 February, is putting the spotlight on destinations, attractions, experiences and accommodation providers to build back demand for domestic breaks.

Minister for Tourism Stephanie Peacock MP said: “The government is committed to championing our regions and reminding people of the great destinations right on their doorstep.

“We are proud to shine a light on the stunning coastal resorts of the North West. These places have their own rich story to tell and deserve the jobs, investment and the pride that a thriving visitor economy brings.

“VisitEngland’s campaign is a key example of the necessary innovation and partnership needed to ensure the success of our domestic tourism sector.”

VisitEngland Director Andrew Stokes said: “With warmer weather on the horizon now is the perfect time to consider booking a domestic break on England’s North West coast, boosting the economy and supporting jobs and local communities.

“Whether you are looking to connect with nature or revisit childhood memories, England’s North West coast has it all, with fantastic stories to tell and wonderful experiences and products for everyone to enjoy. From restorative retreats to dune walks and forest trails and from theme parks and fish and chips on the pier to quirky museums and hidden art, there truly is a magical break for everyone.”

VisitEngland research shows that England’s coastal destinations have been seeing fewer visitors in recent years with numbers down 11% year-on-year.

And there is a huge opportunity if more of us holidayed at home. Converting just 10% of what Brits spend on travelling abroad to holidaying here could deliver an £8 billion boost annually to our economy.

This pilot campaign will support VisitEngland to make the case to government for similar marketing activity in the future.

VisitEngland is working with Tripadvisor and Local Visitor Economy Partnerships (LVEPs) Marketing Lancashire, Liverpool City Region Destination Partnership and Cumbria Tourism on the campaign which targets families with young children and adults aged 25-44.

Tourism, one of England’s largest, most valuable industries currently supports hundreds of thousands of small-to-medium sized businesses, more than two million jobs and worth £127 billion to the economy in England.

Wetherspoon To Open Pub At The University Of Surrey

The University of Surrey is to open a Wetherspoon pub on the site of its current bar, located on its main campus.

The venue takes its name from Sir Ronald Wates, whose family funded and constructed the original building. The Wates family gave permission for the pub to carry his name, continuing their long association with the University.

The pub is set to open mid-May 2026 and will be open for the public to use.

Wetherspoon’s chief executive John Hutson said: “We are delighted that a Wetherspoon pub is to open at the University of Surrey.

“We are confident that it will prove popular with students as well as members of the public and be a great addition for the university.”

University of Surrey chief operating officer, Will Davies, added: “We wanted to give our community a pub-style venue that could offer genuine value for money alongside quality.

Wetherspoon’s model means students can get a full breakfast for less than five pounds.

The Wetherspoon franchise gives us their pricing power and supply chain efficiency whilst allowing us to offer a great experience for our students and staff.”

UK Hospitality Collapses Remain High After 3,353 Hit Wall in 2025

The number of hospitality businesses entering insolvency eased very slightly in 2025, yet remained historically high, reflecting challenging trading conditions for the industry.

Some 3,353 accommodation and food service companies, including hotels, restaurants and pubs, closed in the twelve months to December 2025, down 3.2 % from 3,465 for 2024, according to government data. Q4 saw a 2.4% improvement over Q3, with 786 companies in trouble.

Offering little cheer, apart from December, the number of monthly hospitality insolvencies has remained consistently over 220 during this year.

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, softened from 191.9 in September to 187.3 in December. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

High profile operators that entered the insolvency process in Q4

include Bistro Live (pre-pack sale), Leon Restaurants (trading in administration, with closures), Sri Lankan eateries The Coconut Tree and Pizza Hut franchisee DC London (administration, closures and partial sale).

Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “There is no sign of hospitality budging from near the top of the insolvency table in the foreseeable future. As last year’s budget changes kick in fully, even last minute government measures will provide little respite for the stricken sector.”

Hospitality businesses have faced an estimated £3-4bn of additional costs, not least because of the increase in employers’ National Insurance contributions. Industry leaders have warned of the need for operators to rise prices by 6% to 8%, against a background of already weak consumer spending.

More than three-quarters of a million hospitality employees have been shunted into employers’ NIC for the first time.

Acclaimed Warwickshire Pub to Close Its Doors Following Mounting Cost Pressures

A well-regarded gastropub in the heart of Warwickshire is to permanently close this month, citing the relentless squeeze on operating margins that has come to define the current crisis facing the UK’s licensed hospitality sector.

The Mount, located in the market town of Henley-in-Arden, will welcome its final guests on Sunday 15 March.

The establishment, which has been in operation for four years, was founded by local operators Luke and Tania Fryer and has benefited throughout its tenure from a close kitchen partnership with Birmingham-based Michelin-starred chef Glynn Purnell.

In a statement issued to customers, the business cited a combination of escalating food procurement costs, surging energy bills and wider inflationary pressure on overheads as the primary drivers behind the decision, describing the ongoing operation of the venue as no longer financially sustainable.

Management confirmed that all existing members of staff would be appropriately supported through the closure process and that outstanding payments to suppliers would be honoured in full prior to the final trading day — commitments that will offer some reassurance to the local supply chain.

Guests who hold outstanding vouchers have been advised to contact the venue directly in order to arrange a booking and redeem their value ahead of the 15 March deadline.

Speaking on the closure, Purnell acknowledged the significance of the venture while pointing to the wider structural difficulties now bearing down on the sector. “After four wonderful years, the very tough decision has been made to close,” he said. “It has been a special place with a brilliant team and fantastic guests who offered their support from the very beginning. The hospitality landscape has become increasingly challenging and, despite everyone’s hard work and commitment, continuing simply isn’t a viable path forward.”

Purnell confirmed he would be redirecting his focus towards his existing portfolio of Birmingham operations — Trillium and Plates by Purnell’s — as well as The Wood Norton in Evesham.

The owners, in turn, paid tribute to the contribution of those involved across the life of the business. “We are enormously proud of what has been built here since we opened in March 2022,” they said. “The team worked with tremendous dedication and professionalism to create something genuinely welcoming and well regarded. However, the sustained rise in the cost of doing business — across food, drink, energy and general overheads — has made it clear that the business cannot continue.”

First Four Chefs Announced for ThirdBite 2026, The Return of Charity Fundraiser BiteBack

The first four chefs confirmed for ThirdBite 2026 –the return of charity fundraiser BiteBack in aid of Cancer Research UK – have been announced. THEY ARE:

• Lisa Goodwin-Allen, Northcote, Langho, Lancashire, One Michelin Star

• Paul Leonard, Forest Side, Grasmere, Lake District, One Michelin Star & Michelin Green Star

• Stuart Ralston, Lyla, Edinburgh, Scotland, One Michelin Star

• James Knappett, Kitchen Table, Fitzrovia, London, Two Michelin Stars

ThirdBite will take place on Sunday, 19th July 2026 at Wylam Brewery, Palace of Arts, Newcastle, with dish tokens set to go on sale soon.

Since its inception, the event has raised just under £200,000 for Cancer Research UK. The Restaurant Pine team behind the event is determined to make this year the biggest and best yet, aiming to surpass last year’s impressive total of nearly £117,000.

As in previous years, ThirdBite challenges chefs to step outside their comfort zone, giving food lovers the chance to experience a more relaxed side of some of the UK’s leading Michelin-starred talent. Each dish offers insight into what makes the individual chefs tick, blending personality and imagination with creativity, skill and outstanding ingredients.

This year, 20 chefs will each serve 500 portions of their own distinctive take on street food, creating an unmissable one-day celebration of flavour and creativity. With only 500 portions available per chef, guests are

encouraged to plan ahead and secure their tokens early to avoid missing out. Entry to the event is free. Dish tokens are priced at £10 and will only be available to purchase in advance of the event.

Alongside the stellar chef line-up and Wylam Brewery’s drinks offering, a selection of local DJs will provide entertainment throughout the day. A special online auction will also return, featuring an exciting range of foodie experiences and prizes. All proceeds from ThirdBite will be donated to Cancer Research UK, supporting more than 4,000 researchers, clinicians and nurses working to prevent, diagnose and treat cancer, and to bring hope to millions of people now and in the future.

Siân Byerley, co-owner of Restaurant Pine, said: “Last year’s SecondBite was incredible and raised a huge amount

Stannah Lifts delivers safer handling and enhanced efficiency at The Harris following a £19 million reimaging project

The Harris in Preston, Lancashire, has significantly improved operational efficiency and staff safety with the recent installation of a Stannah dumbwaiter.

Faced with the frequent challenge of moving heavy and fragile items between floors, The Harris Café needed an efficient solution that would provide a dedicated internal access route, removing the need to manoeuvre goods through public areas.

First opened to the public in 1893, the Grade I listed building has stood as a cultural landmark in Preston for over 125 years, hosting world-class exhibitions and collections that have inspired generations.

The Harris has recently undergone a £19 million redevelopment designed to restore, reimagine and revitalise The Harris for the 21st century, creating a more welcoming and accessible environment while preserving its rich heritage.

The transformational Harris Your Place project has been possible thanks to the generous support of its funders and partners, including The National Lottery Heritage Fund, Preston City Council, the UK Government’s Towns Fund, Arts Council England and Lancashire County Council, alongside contributions from trusts, foundations and individual donors.

The work

The refurbishment project included repairing the building to restore its architectural appeal while upgrading its infrastructure for modern use. This involved refurbishing 18 galleries, a new café with the installation of a Stannah Microlift dumbwaiter, plus visitor shop and event venue, as well as improving accessibility and enhancing visitor experiences.

Accessibility has been central to the design, with new circulation routes and inclusive features ensuring that every visitor feels welcome and represented.

Preston City Council has led the project in collaboration with Conlon Construction Ltd, who oversaw the major structural works, and HUB Build, responsible for the interior fit-out. Buttress Architects served as lead architects for the restoration, while Ralph Appelbaum Associates developed the overall design strategy and visitor experience.

Direct Access provided accessibility consultancy to ensure inclusive design across all spaces, with Ridge and Partners LLP and Focus Consultants supporting the project’s delivery and quality assurance. Stannah Lifts managed the installation and provides ongoing maintenance of the dumbwaiter.

The solution

Stannah Lifts recommended a floor-level loading Microlift as the most effective solution for The Harris Café. Unlike traditional dumbwaiters that load at waist height, the floor-level Microlift allows items to be transferred directly on and off the lift using small trolleys, roll cages or pallets. The floor loading design significantly reduces the need for strenuous lifting and drastically lowers the risk of back injuries and other manual handling-related accidents. Its impact is being appreciated by staff.

The Microlift dumbwaiter features a galvanised steel supporting frame that can be erected quickly with minimal on-site building work and does not require a

load-bearing shaft. With a 100 kg capacity, the Microlift 100B model provides fast and reliable transport of goods between floors, offering a costeffective way to mitigate manual handling risks while improving operational efficiency.

To complement the surrounding environment, the Microlift car and landing entrances are finished in a durable grey baked-enamel coating, delivering both functionality and a clean professional appearance.

The results

The installation of the Stannah Microlift has delivered significant improvements in providing safe loading, transporting goods to the first and second floors of galleries and exhibitions.

By providing a dedicated internal route for transporting heavy and fragile items between floors, the dumbwaiter has made it easier for staff to manoeuvre goods, reducing manual handling risks and improving safety.

Fitted with a modern VVVF (Variable Voltage Variable Frequency) drive system, the Microlift delivers improved energy efficiency without compromising performance or lifting power. This advanced drive technology ensures smoother operation, reduced power consumption and lower long-term running costs.

As a result, the Microlift now facilitates reliable and controlled movement of goods between floors while offering a quieter, more efficient and energy-efficient solution for the client’s daily operations.

Timothy Joel, Assistant Director, Head of Culture for Preston City Council, shares: “The installation of the new floor-loading Microlift dumbwaiter from Stannah Lifts has greatly improved café operations and ensures safer handling of bulky items. It’s safer for our staff, streamlines workflows, and allows us to focus on further improving operational efficiency.”

With the redevelopment complete and operational logistics improved, The Harris is now better equipped to manage high visitor numbers and support its growing programme of exhibitions and events. As a result, the refurbished building is expected to attract an additional 100,000 visitors each year, building on its existing annual footfall of 350,000.

Flat Sales In January After Christmas Hangover For Hospitality

Tight consumer spending after festive celebrations led to a 0.1% drop in like-for-like sales at Britain’s top managed restaurant, pub and bar groups in January, according to the latest NIQ RSM Hospitality Business Tracker.

The Tracker, produced by NIQ, powered by CGA intelligence, in association with RSM, highlights the challenging trading environment facing the sector in 2026. A slow start to the year follows a flurry of spending in December, when sales rose 2.9% year-on-year, which may have left many consumers keeping a close lid on their outgoings in January. Trading was also impacted by prolonged wet weather in many parts of the country, and by participation in ‘Dry January’.

The NIQ RSM Hospitality Business Tracker reveals pub groups achieved marginal like-for-like sales growth of 0.4% in the first month of 2026. This was fractionally ahead of managed restaurant operators, where sales edged up 0.3%. It means pubs have outperformed restaurants every month since the start of 2025.

Among other channels, bars sustained a long run of negative numbers with sales slipping 4.9% behind the levels of January 2025. In the on-the-go segment, trading dropped 3.2%.

There was more encouraging news in the Tracker on a total sales basis. Adding in venues opened by hospitality groups in the last 12 months, growth rose to 3.1%—in line with the country’s rate of inflation in recent months. However, sharp increases in the costs of labour and other key inputs mean operators’ profit margins

have been very tightly squeezed in recent months.

Other insights from the Tracker include a marginally better month for groups outside of London. Like-for-like sales nudged up 0.1% beyond the M25, but dropped 0.4% inside it.

Karl Chessell, director – hospitality operators and food, EMEA at NIQ, said: “January is always a tough month for hospitality, and many venues struggled for footfall as the post-Christmas pinch and rain kept many people at home.

New openings and higher prices mean hospitality growth is just about keeping up with inflation, and businesses will be hoping that these latest figures represent a temporary pause on spending rather than the shape of things to come in 2026. However, with so many pressures on both sales and costs, it is likely to be another challenging year for the sector.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “The new year brought little respite for operators as the industry reported flat like-for-like results as low consumer confidence persisted into 2026, which was exacerbated by wet weather. With looming increases in business rates and national minimum wage, coupled with significant compliance costs associated with the new Employment Rights Act, the industry is in desperate need of growth. Recent efforts to stimulate demand through discounting might help in the short term, but with margins squeezed, a more sustainable recovery will be required to avoid further losses on the high street.”

Cotswold Gastropub On The National Pub Dining List For 2026 After Industry Recognition

The George at Kempsford, Gloucestershire has been named in the Estrella Damm Top 50 Gastropub Awards for 2026.

The annual awards are voted for by the hospitality industry and list the best places to eat, chosen by the UK’s gastropub Chefs and industry experts, meaning these highly acclaimed venues are recognised as being the best in the business by the most influential people in the industry.

As well as the core 1 to 50 list of the best pubs, they also introduced a 51-100 list in 2019 which further highlight culinary excellence within the pub industry. This year, The George placed 54th, marking a significant accolade for the Cotswold pub.

The awards website says the following, “Nestled in the historic village of Kempsford, the George combines the warmth of a traditional 19thcentury village inn with a culinary experience that has captured the attention of food lovers across the nation with its use of the finest ingredients in its classic British cooking. Roger and Emie Hawkshaw are at the helm of this glorious gastropub, bringing a wealth of Michelin-star and Rosette-level experience to the table.

Heading up the kitchen, Roger, whose career includes the Roux Scholarship and tenure at the Michelinstarred New Angel, curates menus that celebrate the seasons, utilising fresh and locally sourced ingredients. There’s a commitment to detail at every level where guests can savour the pub’s celebrated Sunday roasts, its continuously evolving a la carte menu or should you wish to warm your cockles by the fire with a pint of

Arkell’s.

Emie is the “front of house maestro”, ensuring every guests’ visit to the George is extra special and creating memories to last a lifetime”

After receiving the award letter, Roger said: “The George has come a long way. I cannot take all of the credit, the front of house team, led by Emie, have been amazing. The feedback from our local community and visitors, who travel quite a distance, has also been vital and helped me to develop the menu, establish regular specials and produce dishes that are clearly being enjoyed and recognisedand that’s what is most rewarding.”

This is a historic first for Arkell’s, as the brewery has never previously had a UK Top 50 Gastropub – and it’s The George, one of its oldest pubs, bought in 1861, that has made the list.

George Arkell, Managing Director of Arkell’s Brewery said: “Roger and Emie have put huge effort into every aspect of the pub, and this award is a brilliant and well-deserved recognition of that. We’re incredibly proud to have them running The George at Kempsford. The George is a fantastic place to visit, but it’s the passion and hard work behind the scenes that truly sets it apart.”

“It’s great to share some fantastic news, as it has been a challenging time for pubs and the hospitality industry as a whole for several years. Our hard work has paid off and we love running this beautiful little Cotswold pub, A special thank you to our customers for all your fabulous support,” Roger added.

Efficient Labelling Allows You To Focus On Food, Not Faults

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

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

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

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients

are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect customers with allergies.

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

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

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping staff moving. It’s labelling that chefs can trust, helping them focus on food, not faults.”

and improve compliance, visit brother.co.uk/stock-rotation

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 longeststanding 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

3R's EPOS System Delivers Real-Time Business Intelligence

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer

behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details or visit www.3rtelecom.co.uk

Expowest Cornwall Preview

Expowest Cornwall 2026: Where Cornwall’s Hospitality Future Takes Shape

Cornwall’s hospitality season might peak in the sunshine months, but the smart money gets ready long before the summer crowds arrive. This March, the region’s most influential operators will once again gather in Wadebridge for Expowest Cornwall 2026 - a two-day showcase of the ideas, flavours, and innovations set to define the year ahead.

Taking place on Tuesday 3rd and Wednesday 4th March at the Royal Cornwall Events Centre, the show remains the essential annual meeting point for anyone working in food, drink, leisure, and hospitality across the South West. Whether you’re refining menus, upgrading rooms, rethinking your drinks range, or simply looking for a new spark of inspiration, Expowest provides a unique opportunity to explore what’s next - in person.

Over 150 exhibitors will fill the halls this year, bringing everything from fresh produce and artisan foods to tech solutions, equipment, beverages, and operational must haves. It’s a genuine “try before you buy” environment—ideal for chefs, buyers, F&B managers, and business owners who rely on firsthand experience before making decisions that shape their season. And the visitors aren’t just browsing. They’re buying. Many exhibitors bring exclusive show only deals - discounts, delivery offers, added-value packages, and on stand promotions - making Expowest Cornwall one of the most cost-effective dates in the calendar for

stocking up or switching suppliers.

A taste of 2026—before anyone else.If your business depends on staying ahead of consumer trends, this is where you’ll find them. From emerging drinks categories and plant-forward eating to sustainable packaging, local sourcing, and tech that improves service and efficiency, the show is a concentrated look at what will influence the region’s hospitality landscape in the year ahead.

Beyond the products, Expowest Cornwall is a social occasion - an annual chance to reconnect with colleagues, meet new suppliers, and share ideas with other operators facing the same challenges and opportunities. The atmosphere is informal, energetic, and geared entirely towards helping businesses thrive. With free parking, easy access, and clear signage from all main routes, attending couldn’t be simpler.

Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attraction, catering business or retail operation, the show offers something tailored to your world.

For full show details and to register for free entry, visit expowestcornwall.co.uk or call the Ticket Hotline on 01934 733456. Follow the latest updates on Facebook and Instagram (both @expowestcornwall).

Get ready for 2026 the right way - with the contacts, products, and insights that matter.

Expowest Cornwall Preview

Empire Services: Commercial HVAC & Catering Specialists

engineers

Alongside

Installation

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly 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 eyecatching 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 DOG-FRIENDLY?

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

See Sir Woofchester on Stand E37

See us on Stand F27

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

Moor Coffee

SHOW

We can't make it to the show this year, but just because we can't attend doesn't mean you cant get a great trade show deal!!

Quote 'MARCHMOOR26' on your phone order, its as easy as that

OFFER ONLY VALID FOR MARCH 2026

Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the South West and the UK.

With over 25 years' experience in the beverage vending industry.

We understand that choosing a new coffee machines can be difficultbean to cup - group machine - instant machine, what is right for you?.

That is where our dedicated team can offer help & advice. with our knowledge gained by our time in the industry we can guide you to finding the right solution for your business. Call us now on 01409 231166 or visit www.moorcoffee.co.uk we offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff.

After-sales support is taken seriously so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department. www.moorcoffee.co.uk 01409 231166

Expowest Cornwall Preview

From Cellar to Tap Perfection: Trust Clear Brew for Cleaner Lines and Better Pints

For

Reed & Co

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

& Co is a

ships with our suppliers to

the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed

Dole Foodservice

Dole (formerly Total Produce) is the world’s largest and most accomplished fresh produce provider, with an extensive network of foodservice depots throughout the UK, reaching from Cornwall to Edinburgh.

Dole sources and distributes an extensive range of fresh produce across all

Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every

Alternatively see us on Stand H31 at Expowest Cornwall.

major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Dole also supply an extensive range of dry goods, fine foods, frozen and dairy.

Serving the retail, wholesale and food service sector, Dole UK is a complete fresh produce solution provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

A strong, vibrant and accomplished business, Dole Foodservice Cornwall is part of the worldwide Dole group. Please visit us on Stand F28.

Suppliers of unbeatable

dairy, chilled, fine foods & frozen products throughout Devon & Cornwall

Over 3000 products kept in stock

All available for next day delivery Order until Midnight for next day delivery 01208 77911

bodminsales@dole.co.uk

Chefs' Buyers Guide

LittlePod's Next Chapter: Wellbeing and Happiness Take Centre Stage

The team at LittlePod have spent the last 16 years focusing on the importance of vanilla to the environment.

Having established a thriving forest orchard in Indonesia, where the LittlePod farmers’ pioneering polyculture system is bearing fruit in more ways than one, the natural ingredients company’s emphasis is set to switch from planet to people in 2026.

For the New Year, a new theme: Introducing Wellbeing and Happiness with LittlePod!

“It’s time for the next chapter in the LittlePod story,” said Janet Sawyer MBE BEM, LittlePod’s managing director and founder. “In 2025, I wrote my second book – Real Vanilla, Nature’s Unsung Hero – and with our forest orchard in Bali having proved so successful, we are excited to be focusing our efforts elsewhere this year.

“LittlePod continues to care for the environment – of course – and the team will still work closely with our farmers to protect, preserve and regenerate the rainforest.

“But closer to home, we are set to embark on a number of exciting projects and initia-

tives – all with wellbeing and happiness at their heart.

“The team will be working on recipe development with Master Chef Peter Gorton, launching a LittlePod podcast, and, perhaps most excitingly, embracing our sporting side with a top-secret project that is in the pipeline here.

“I can’t say anything further about this last one, but all will be revealed in due course. Please do be sure to keep following LittlePod to find out more!”

Winners of the King’s Award for Enterprise (Sustainable Development), LittlePod’s longrunning Campaign for Real Vanilla continues to go from strength to strength both at home and abroad.

Having long exported their responsibly-sourced ingredients to countries all over the world, further international expansion in planned for 2026, with the appointment of the company’s first European Sales Manager, Jakub Miniewski.

littlepod.co.uk / sales@littlepod.co.uk / 01395 232022

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-report-2025/?page=1

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

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

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

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and

prolonged use without breaking down. The result? Less frequent oil changes, consistent food quality, and measurable savings on kitchen costs — all while reducing waste.

Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

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

To learn more or find your nearest distributor, contact FlavOil today. Visit https://flavoil.co.uk/

A CHEF’S KISS for Glendale Foods Chefs' Buyers Guide

Long before food trends had hashtags and The Bear was a binge watch, we were cooking up a storm in the frozen meat and snacks marketplace. We supplied kitchens that cared about consistency rather than gimmicks, and flavour more than fuss. We worked effortlessly behind the scenes to meet real-world needs across a variety of environments.

From pub grills slick with Saturday-night punters, to hotel banquets that cha-cha-cha’d like Strictly. From airline trays rattling at 30,000 feet to school kitchens feeding hungry young minds.

We were there, getting it done, wearing the apron. Quietly. Reliably. Doing the unglam work that keeps foodservice moving.

Yes, chefs loved us. And guests devoured us. Decades on, they still do.

Sausages that brown evenly and bite clean. Meatballs that stay together, not fall apart in disappointment halfway through service. Burgers that go lip-dancing in deliciously juicy restaurants. Good honest food sorted, no matter who’s on shift, how many orders are piling up, or how loudly the

fryer is screaming. Even when it’s boiling point, and the clock is leaning over the chef’s shoulder, great meals are made.

MADE FOR SERVICE

We began as a family butcher in Salford in 1957. Those origins still live in everything we make. In the snap of a sausage, the way seasoning settles, the way products hold when it matters most.

But let’s not get misty-eyed here. Our craft keeps moving on. Modern techniques. Modern styles, new lines. A dedicated innovation centre that constantly serves up something special.

Our products aren’t designed for mood boards. They’re designed for hands. For heat. For repetition. For the way food is portioned, reheated, plated and served when time is tight and standards don’t bend.

Put bluntly, we make products that make chefs look good.

These are foods that understand the rhythm of a kitchen: the rush, the shortcuts, times where there’s no margin for error. Flavour and function on a plate. Consistent portions. Predictable performance. Crowdpleasers that doesn’t need rescuing at the pass. From pub chains to hotel breakfasts to grab-and-go offers that have to work every single time.

STEPPING FORWARD

For a long time, we were happy to stay out of the spotlight and let the food speak for itself. It still does. But times are a-changing. Ambition sharpens. And we’ve spent long enough hiding our light under a table.

Today, we step forward and claim the recognition our products deserve. Let the world know who we are.

Glendale Foods is a leading supplier of snacks, processed meat and protein products, both cooked and raw, including sausages, burgers, meatballs and dumplings, alongside a growing range of food-to-go options. Actually, there’s nothing we don’t do.

We use state-of-the-art manufacturing and packaging lines, an advanced innovation centre, and global logistics capability, to support everything from large-scale programmes to highly bespoke, specialist operations. In

2024, we joined the Shallan Group, marking a new chapter of our growth.

By blending our heritage with innovation, we have continuing to evolve, responding to trends such as on-the-go eating and high-protein, plantforward products, as well as embracing sustainable practices. We help businesses deliver flavour, consistency and reliability in a fast-moving, ever-changing market.

Yes, chef, we’re the ones who make the core of your dishes rock-solid. So, you’re free to focus on creativity, presentation and the finishing touches that make a menu unmistakably yours.

We’re Glendale Foods.

A chef’s kiss, indeed.

See the advert on the facing page or visit www.glendalefoods.com

The Big Cheese: Why Format Is the Quiet Powerhouse of Foodservice Success

In the fast moving world of Out of Home (OOH) dining, the real magic doesn’t begin at the pass — it begins long before, at the prep station. This is where chefs wrestle with the pressures that define modern service: relentless speed, unwavering consistency, and rising costs. And while flavour remains the soul of any dish, today’s kitchens need ingredients that don’t just taste good — they need ingredients that work.

Enter Heler Foods, a producer that has quietly reshaped how cheese supports professional kitchens.

Heler’s reputation for quality is well established, but its real point of difference lies in a simple but transformative idea: format matters. Blocks, slices, grated, flavoured, portion controlled — each format is engineered not just for taste, but for the realities of contemporary service. The goal isn’t novelty; it’s practicality. It’s giving chefs cheese that saves time, cuts waste and behaves predictably on the plate. Because in busy kitchens, even seconds have value. The ability to open, portion and use cheese without extra handling affects everything from labour flow to

throughput. Pre grated formats accelerate service. Portion controlled cuts protect margins. Flavoured cheeses unlock menu upgrades without adding complexity.

And perhaps the biggest win? One cheese that can do the work of many.

Depth, richness, premium cues — all delivered through a single, versatile ingredient. That means leaner inventories, faster menu tweaks and more creativity with less effort, whether the dish is a pizza, pastry, burger, loaded fries or nacho topper or a sharing board.

Ultimately, Heler’s approach reflects a simple truth: cheese may be a familiar favourite, but in the right format, it becomes a strategic advantage. In a sector where time and money are always under pressure, Heler Foods’ gives operators something invaluable — an ingredient they can trust to perform, service after service.

Contact Heler Foods to see how Formatted Cheese can help change your game.

Visit www.helerfoods.com or email richard@eatlean.com

Cleaning and Hygiene

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.

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, helping hospitality teams deliver a spotless, guest-ready finish every time.

Request your FREE Protect 360° samples by writing an email to

samples@sanipro-intl.com

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

Urgent Legionella Warning For Hospitality Operators Ahead Of New Season

With spring just around the corner, hospitality providers preparing to get their operations into ship-shape for the start of the new season are being warned not to overlook one critical safety priority - Legionella prevention. Cases of Legionnaires’ disease - a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria - have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 2017.1

Legionella thrives in stagnant water, as common in unused or little-used water systems. Hospitality providers, particularly smaller hotels, short-term lets, caravans and campsites, remain at particular risk due to the scope for intermittent use between seasons.

With this, Hydrohawk, from the UK’s leading authority in rapid Legionella

testing technology, is urging the sector to pay due diligence to Legionella risk when preparing for the spring-kick-off.

“With spring firmly on the horizon, many hospitality providers will be focused on getting operations ready,” said Greg Rankin, CEO of Hydrohawk. “The importance of a robust approach to water safety cannot be underestimated as part of this. Legionella can build up quickly in stagnant systems - even during colder months. Taking action now, to include flushing systems, checking temperatures and using rapid Legionella testing, can help to ensure that water systems are safe and any problems are addressed before the rush.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to

Legionella, including hoteliers, leisure operators and other hospitality providers.

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

“Legionella rates are rising globally and in the UK, making this a risk hospitality can no longer afford to overlook,” Rankin added. “Rapid testing as part of new-season preparations gives operators peace of mind, safeguarding both guests and reputation. After all, no one wants a Legionella outbreak as we enter the all-important summer run-up.”

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

Outdoor Spaces

Firestorm Heaters Starting Off Light: Where Ambience Meets Assurance

In hospitality, first impressions matter - but so does safety. From boutique hotels to bustling outdoor dining spaces, lighting plays a pivotal role in shaping a bright experience without compromising compliance. With Lumena Lights, you don’t have to sacrifice aesthetics for safety; instead, the two should work seamlessly together, bridging the gap between decorative appeal and functional performance.

Decorative lighting is where ambience begins. Lumena’s Cosmic range, including solar festoon lights with effects such as flame or meteor shower and string lighting, is designed to transform outdoor and transitional spaces into warm, inviting environments. Soft, welcoming illumination encourages guests to stay - why end at teatime? This helps prolong evenings for alfresco dining, events and social spaces. Well-lit, visually engaging

areas naturally attract footfall, creating places people regularly visit. Late nights are always more fun with Lumena.

For safety-led illumination, step lighting such as our Monolite offers a sleek, solid brass design that complements premium materials such as stone, timber and concrete. Discreet yet powerful, Monolite expertly focuses illumination where needed without glare, enhancing visibility on stairways and level changes while maintaining a refined aesthetic — ideal for hospitality settings where form and function must coexist.

Solar bollards and path lighting, such as the Halopost, complete the picture, providing longlasting illumination with no running costs. Its modern silhouette and generous light spread suit contemporary and traditional hotel landscapes

alike, ensuring a safe access route for guests. Lumena offers comprehensive solutions, including solar lighting (bollards, wall & sign lights, festoons & string lights, floodlighting and path lighting). Additionally, mains and 12V solutions such as step lights, architectural luminaires and low-level guidance lighting. Whether upgrading your space in time for peak season or planning a new installation, Lumena helps create safe, compliant and beautifully lit environments, a true home away from home.

Don’t sit in the dark. Shine above the rest with Lumena.

For further information or queries, please contact sales@lumenalights.com or call us on 01327 871161

Firestorm Heaters is a proudly British, father-and-son business founded by Steve and Zac Morris in Herefordshire. Born from a passion for engineering and sustainable heat, Firestorm has spent five years redefining outdoor warmth through precision design and British manufacturing.

Unlike traditional patio heaters, Firestorm models run on cleanburning British wood pellets, delivering an impressive 14kW heat output without smoke or mess and at roughly 1/3 the cost of bottled gas. Modern aesthetics combine with practical innovation, resulting in heaters that are efficient, reliable, and built to last.

The Phoenix is designed for domestic use, while the Flamenco sets a new benchmark for commercial outdoor heating. Matching the Phoenix’s output, the Flamenco offers up to four hours of continuous runtime without refuelling, making it ideal for restaurants, bars, and event spaces. Simple operation, full guarding, and lockable castors ensure safety, ease of use, and flexibility.

Hand-assembled from robust

www.firestormheaters.co.uk

Phone: 01432 667 567

Email: info@firestormheaters.co.uk

Lightweight, Stackable Outdoor Furniture – Whatever The Weather!

Whether you’re providing all-year round outdoor seating at a café or turning your outdoor space into an al fresco dining area during the warmer months, your outdoor seating needs to be practical and versatile as well as stylish and able to accommodate your customers in comfort. Here at Trent Furniture, we have a great choice of tables and chairs designed to tick all these boxes and more.

Made from weather-resistant black rattan, the Plaza Chair is a strong yet light customer favourite, that’s so easy to stack and store when not in use. Alternatively, you can choose between a chic grey or black finish for the Nantes Stacking Chair. Perfect for using indoors now or outside in the summer, it’s made of lightweight polypropylene which can be stacked up to eight high. Or if you’re looking for warmer hues,

the Bolero Side Chair is a perfect alternative in a rich on-trend brown. Pair it with the Bolero Armchair to create the perfect outside dining set-up.

Given the vagaries of the British weather, your outdoor tables need to be as easy to clear away as your chairs, and ideally also work well in your indoor space at busy times in the colder months. Comfortably seating up to four, the Plaza Table features a strong hardened top and is easily stackable when the rain starts or at quieter times. Alternatively, the Bolero Table is the perfect partner to the Bolero chairs and is effortlessly stackable up to five high.

To find out more about Trent Furniture’s great range of versatile outdoor furniture including the latest special offers available, please call 0116 286 4911 or email us at sales@trentfurniture.co.uk

Kitchen Equipment and Fit Out

Williams Launches UK’s First Multi-Temperature Refrigerated Cabinets and Counters

New Jade models are precisely adjustable between -22°C and +8°C

Williams is the UK foodservice market’s first refrigeration manufacturer to develop and launch multi-temperature counters and cabinets. The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C.

For any chef wanting to keep food in top condition, the correct temperature is essential. Until now, for the best quality storage they would need to invest in a dedicated unit for each food type. For example, for meat it would be -2°C to +2°C, for ice cream -10°C to -21°C, for cheese +5°C to +8°C, and so on….

The Jade MultiTemp counters and cabinets offer caterers a fully flexible alternative. For example, when menus change, such as for seasonal specials, they can be adjusted to the specific temperature requirements of the different food types being stored. An additional benefit is that should a fridge or freezer (cabinet or coldroom) break down, they can be used as temporary replacements.

The MultiTemp units can be adjusted very quickly, simply by scrolling through the temperatures on the control panel. So whatever the food being stored, the MultiTemp can store it perfectly and precisely – to within 0.1°C accuracy – guaranteeing the best quality, throughout its adjustable temperature range of -22°C to +8°C.

There are five Jade MultiTemp models: a two and a three door counter; a one and a two door cabinet; and a one door cabinet featuring two independently controlled half door sections. All are built to the same high specifications as the popular Jade range, including stainless steel construction throughout and natural refrigerant, and have identical dimensions and footprints.

Alongside the standard doors, the new Jade MultiTemp counters can be specified with a bank of two drawers. In

addition there is the option of ‘reverse units’, with the refrigeration on the right hand side of the doors, rather than the standard left hand side. This flexibility is very useful when it comes to planning, designing and installing in kitchens.

All Jade MultiTemps are WiFi enabled and come with a connectivity module allowing users to connect to either their own system or to a dedicated Williams connectivity platform (terms and conditions apply). Connectivity allows for remote monitoring and temperature adjusting, HACCP logging and trend analysis of individual units. If WiFi is not available, the MultiTemp’s module can also be hard-wired into a client’s system.

Connectivity on this level is a major quality of life upgrade for the kitchen brigade, as they no longer have the chore of manually recording temperatures in all their fridge and freezers, two or more times per day.

“The Jade MultiTemps offer total flexibility,” says Malcolm Harling, sales and marketing director of Williams. “These counters and cabinets are industry-first innovations, giving chefs the ideal storage conditions for all their food types, helping them to create excellence.”

Williams has already calculated embodied carbon figures for all the Jade MultiTemp models. The figures are CIBSE-certified and were calculated using the TM65 methodology. “Embodied carbon figures are not only increasingly important to our customers, they are also integral to our ongoing commitment to sustainability and transparency,” says Harling.

The Jade MultiTemps have list prices starting from £5,225 for the single door cabinet (model VJ1SA).

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

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

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.

Please quote CLH266 for 10%

COMMITTED TO SUSTAINABILITY

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

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

See the advert on page 2. PLEASE QUOTE CLH266 FOR 10% DISCOUNT

Kitchen Equipment and Fit Out

Meet the Mother of Induction

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavyduty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we have now launched our new induction-convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan

Ventilating Commercial Kitchens

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens.

The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase. For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º. Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available. The "QBK" range will operate in tempera-

tures of up to 120ºC with performances from 0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation.

Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

& superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

www.blue-seal.co.uk

Temporary Kitchen & Equipment Hire

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium

and clients can effectively specify their

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit Out

Fridge Seals Direct

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

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

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.

• 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

Design and Refit

Capricorn Contract Furnishings

Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist and supplier of quality contract furnishings to cafes, bars , restaurants , pubs, clubs and hotels.

Capricorn are based in a large showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

Customers are encouraged to visit our large showroom to

view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are appointment only

We are able to offer a full polishing and upholstery service so many items can be custom made to the customers requirements .

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 07767 387 962 or visit www.ccf-ltd.uk

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!

Stylish and Durable Tables to Suit All Your Venue’s Seating Needs

These days many hospitality spaces have to work hard all day long from morning coffees, to light lunches, to dinner,

drinks. Here at Trent Furniture, we offer a great choice of table ranges in different sizes and shapes to cater for all your customers’ needs.

As well as being available as a square, rectangular and round table, our bestselling Shaker Table is also available as a coffee table and a poseur table. Add to that a great choice of size options, including a choice of four sizes for the standard height Rectangular Shaker Table, and you’ve got the ability to create a seamless theme from your smallest square coffee table through to your largest dining table. Choose from dark oak, light oak or walnut to fit in with your décor scheme.

For a modern look, the Pyramid Table is also a fantastic choice. Available as a square or rectangular coffee table and dining table in a great choice of

sizes, or as a square, round or rectangular poseur table, this range is also designed to create a cohesive style statement across your entire venue. Available in a chic black tabletop finish as well as dark oak, light oak or walnut, you can choose from solid, veneer or melamine tabletops. Bases are available in reflective chrome or matt black.

The Olympic Table is another popular option in a great choice of sizes and shapes. Right now, it has some great savings of between 20% and 50% across the range.

To find out more about how we can help you find the perfect furniture for your venue, please give us a call 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

Auctioneers Ltd

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

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

We are members of The National Association of Auctioneers

and Valuers (NAVA).

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

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

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

Design and Refit

Bringing Vision to Reality: Adan's Hive Ltd's Approach to Commercial Design & Build

Adan's Hive Ltd specialises in transforming client visions into extraordinary spaces across diverse industries. Whether designing bars, restaurants, retail stores, or boutique venues, the company handles every detail from concept to completion—creating bespoke environments that are as visually compelling as they are practical. They have extensive experience shop-fitting and designing projects all across central London, from Regent Street, Soho and Covent Garden, all while remaining competitive so your business can benefit from their expertise at a budget that suits you.

With design expertise spanning multiple sectors, Adan's Hive believes that every project starts with truly listening to the client. "Your vision, our style—let's make your new place stand out" isn't just a tagline; it's the foundation of their approach. The team digs deep into each client's ideas, vibe, and specific needs, crafting custom designs that marry aesthetic appeal with operational efficiency.

Projects typically feature a blend of traditional elements and modern, minimalistic flair—incorporating rich textures, bold lighting, and curated

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 fur-

materials to create signature atmospheres.

Adan's Hive offers comprehensive turnkey services, managing everything from initial consultation to design, construction, and fitting. Their capabilities extend beyond aesthetics to include commercial kitchen canopies, air systems, air handling units (including A/C), cold rooms, freezer systems, and fire alarm and security installations.

With a reputation for smooth, reliable project execution, Adan's Hive consistently delivers spaces on time and within budget—working with clients across various budget ranges without sacrificing quality. The result? Spaces designed with customer flow, ambience, and operational efficiency in mind—creating environments that are more than just venues; they're experiences.

To see more of Adan's Hive Ltd's full-service commercial

niture, 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

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

Products and Services

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).

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.

Because First Impressions Matter

Candles — or the lack of them

— are one of the first things customers notice when they sit down. In fact, 82% of customers surveyed say they prefer a candle on the table, and it’s often one of the very first details that shapes how a room feels.

Unfortunately, they also notice when things aren’t quite right. Wax spills on tables and linens. Dirty candle holders and shades. Half-burnt candles, flames not lit, or candles going out halfway through service. What should feel effortless quickly becomes another small frustration — for staff and guests alike.

That’s where Clearcraft Oil Candles make a difference.

There are no drips or spills, no dirty shades, no halfburnt mess, and no customers playing with wax. Just beautiful, clean, steady candlelight that looks intentional from the moment doors open until the last table leaves.

It means candles that look the same at 11pm as they did at 5pm, a simple system that fits easily into your

SOPs, and staff who actually light them — without constant checking or replacing. The result is a consistent, considered ambience that quietly supports the dining experience rather than distracting from it.

If you’d like to try one, simply email sales@clearcraftltd.co.uk with the word “Sample”, along with your business name and address. We’ll send you one of our most popular designs, completely free and with no obligation.

Put it on a table during service — you’ll quickly know whether oil is right for your restaurant. If it earns its place, we can help you choose the perfect design (if the one we send isn’t already).

Clearcraft Limited sales@clearcraftltd.co.uk

www.clearcraft-catering.co.uk

Tel: 01279 731621

See the advert on page 5.

Try the World's Healthiest Cola

Olivier Blanc has officially taken the helm as Director at Net Zero Foods, overseeing the growth and management of the multi-award-winning ROBOT Kombucha brand.

As the principal taste expert from day one, Olivier brings a wealth of experience, shaped by a lifetime immersed in gastronomy.

The son of world-class Masterchef Raymond Blanc and raised in a family of culinary excellence, Olivier is uniquely positioned to lead ROBOT Kombucha into its next chapter.

Olivier explains: “I grew up with gastronomy my whole life. My mother was a Cordon Bleu chef, and my father, Raymond Blanc, has owned the 2 x Michelin Star Le Manoir aux Quat’Saisons for 40 years.”

all wellbeing, often called the body’s ‘second brain,’and ROBOT Kombucha was created with this in mind.

Many cheap kombuchas on the market fall short on taste or contain too few gut-friendly bacterial strains to make a difference.

“ROBOT Kombucha is an ultra-premium, hand-made, multi-strain blend ~ which means that it has more of the good stuff to support overall gut health, and it also tastes sublime”

ROBOT was designed to be superior in both health and flavor, delivering a drink that supports your gut while tasting exceptional.

Olivier explains: “I love the taste of Coca-Cola, but with 35 grams of sugar per 330ml can, we wanted a healthier alternative.”

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 the website today @ sunflysolutions.com to view all our other products such as the Satellite Laptop, Wireless Microphones systems as well as apps and bespoke packages.

See the advert on page 9 for details.

Eat My Logo

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way. With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

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.

Eat My Logo bake their own cake and biscuit ranges, many of which are decorated with high quality edible branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations. Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

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

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

www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580

See the advert on page 11 for details.

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 costeffective.

“Developing a healthy Coke alternative that supports gut health, addresses diabetes, respects the environment, and tastes better than the real thing was a huge challenge ~ but we have definitely achieved it.” Explains Oli.

“You only need to look at the countless awards we have won to know that ROBOT represents the worlds number one challenger brand”

ROBOT Kombucha is a pioneering beverage in the growing kombucha market which addresses the damage caused to the gut microbiome, at the same time, acknowledging that pesticides, ultra-processed foods, microplastics and chemicals have a profound effect on our health, where fermented foods and drink, can really help to restore the healthy gut bacteria.

ROBOT is Fermented using 13 live prebiotic strains ~ far more than most Kombuchas and flavored with 14 organic botanicals, it is sweetened only with a teaspoon of organic honey, which acts as a prebiotic and antifungal - which means that it doesn’t raise blood sugar levels.

Multiple studies show gut health is essential to over-

“ROBOT has just 4.9 grams of complex organic honey as the sweetener - (90% less) which is entirely different than refined white sugar, and we feel we’ve really created The World’s Healthiest Cola.”

Innovation remains central to the brand, combining AI-assisted formulation with Olivier’s culinary expertise.

ROBOT is the world’s first microbiome-focused cola, and the team is expanding with new organic flavors and gut-healthy shots.

Discussions are underway with major retailers, including Holland & Barrett, to bring ROBOT to a wider audience.

With Olivier driving the brand, ROBOT is set to become a leader in health, taste, and sustainability, cementing its place as the world’s healthiest and most delicious cola alternative.”

Visit https://robotkombucha.com for further information or to order.

See the advert on page 17.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

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

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 stainlesssteel grease traps and biological dosing systems (no enzymes, no gimmicks) that keep commercial kitchens flowing, odour-free, and fully compliant across the UK. Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams.

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

Because we build what we install, our units are robust, serviceable, and built to last—from compact

Property and Professional

Taking On A Dilapidated Pub / Hotel / Restaurant Tips for working effectively with the local authority

Reviving an empty or underloved pub, hotel or restaurant can be one of the most rewarding projects in hospitality. These buildings hold layers of history and local memory, yet many have fallen into disrepair through changing tastes, high running costs or simple neglect. For a determined operator or developer, the challenge is not just fixing roofs and refreshing interiors but navigating the planning system.

That process can feel opaque from the outside. Yet planning is not designed to block progress – it exists to manage change and, when handled well, can unlock the commercial and cultural potential of a building. The local authority, and in particular its conservation and heritage officers, should be seen as partners rather than obstacles.

START THE CONVERSATION EARLY

One of the biggest mistakes is waiting until designs are finished to approach the council. Most planning teams offer a pre-application service where you can present your vision and get an early steer. This is especially valuable for listed or historic properties, where the heritage officer can highlight red lines and opportunities before you commit to detailed plans or budgets.

Bringing a professional team – usually an architect experienced in heritage work and a planning consultant – demonstrates that you understand the sensitivities and intend to follow due process. It also builds credibility when you later submit formal applications.

DO YOUR HOMEWORK

By Simon Barry, Director of Boyer (an LRG company) - www.boyerplanning.co.uk

Heritage officers respond well to owners who understand the building’s significance. Read the Historic England list entry or your local conservation area appraisal to see which features matter most. Preparing a heritage impact statement that shows how you will retain and reveal original fabric – beams, fireplaces, cellars – can go a long way to building trust.

BE OPEN BUT EVIDENCE-BASED

Planning is a technical as well as aesthetic process. If you need to make significant alterations – for example, new kitchen extraction routes, disabled access ramps or structural reinforcement – provide surveys and reports to justify why they are essential. Explaining the commercial logic (such as creating bedrooms to secure long-term viability) helps officers see that your scheme will safeguard the building’s future.

RESPECT CHARACTER WHILE ADAPTING FOR MODERN HOSPITALITY

Hospitality venues must evolve to survive, but heritage value need not be sacrificed. Officers often prefer reversible alterations such as lightweight partitions or clearly distinguishable new elements that can be removed in future. Honest, high-quality modern insertions are usually better received than pastiche copies of old details.

Materials matter too. Natural finishes, sympathetic joinery and sensitive lighting can transform guest experience without undermining history. The goal is to adapt, not erase.

KEEP DIALOGUE GOING

Once an application is lodged, stay responsive. Provide extra drawings or clarifications quickly and be willing to adjust plans where feedback is reasonable. Consulting neighbours and local groups early can also reduce the risk of objections – a well-briefed community often welcomes the prospect of a beloved venue coming back to life.

UNDERSTAND THE RESOURCE CHALLENGE

Many councils are under pressure. Conservation and archaeological specialists in local government have declined by over a third since 2006. Some authorities now share a single heritage officer across several districts or rely on external consultants. This can mean slower responses and heavier caseloads – but it also means clear, well-prepared submissions stand out and help officers progress your project more quickly. Recognising these constraints and providing complete, professional information from the outset is one of the best ways to keep a scheme moving.

PLANNING AS SHARED STEWARDSHIP

Perhaps the most important mindset shift is to see planning as shared stewardship. Local authorities want these buildings safe, active and contributing to their communities. Heritage officers are rarely trying to preserve a static past; rather, they aim to ensure historic assets continue to serve a purpose.

Position your project as a way to secure the building’s future, not simply to exploit it commercially. When officers understand that your scheme will invest in maintenance, create jobs and offer long-term use, they are far more likely to support pragmatic, creative solutions.

A PRACTICAL ROUTE TO SUCCESS

Working effectively with the local authority is not about luck; it is about preparation, respect and collaboration. Start early, know your building, provide evidence, respect its character and maintain open dialogue.

Handled well, the planning process is not a hurdle but a gateway. It can enable bold new hospitality concepts to flourish within historic walls, protect treasured local landmarks and give tired pubs, hotels and restaurants a successful second life.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From

‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

Finding Your Perfect Hospitality Investment in the South West

For over three decades, Stonesmith has