CLH Digital - Issue #319

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 319

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Industry Unites Behind VAT Cut Campaign As Petition Surpasses 100,000 Signatures The #VATsTheProblem campaign, fronted by celebrated chef and publican Tom Kerridge, gathered more than 100,000 signatures within its first three days (currently at 114,500 as of noon today (June 5) — a show of momentum that organisers say underlines just how urgently operators feel the issue needs to be addressed.

ies, including UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping, and CODE Hospitality. A full public-facing launch is planned for 1 July, at which point businesses across the country will be encouraged to enlist their customers in signing the petition, which can be found at VATsTheProblem.co.uk.

The initiative has drawn backing from several of the sector's leading trade bod-

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 319

Editor's Viewpoint

Welcome to the latest issue of CLH News A MILESTONE THAT SHOULD MAKE EVERY HOSPITALITY OPERATOR STAND UP AND TAKE NOTICE

from the most salubrious of fine-dining establishments to the backstreet boozer and the greasy café on the corner.

could pick and choose their staff. It worked perfectly well, and not once did I feel exploited.

Nobody has been spared. And it simply cannot go on.

When I moved into frontline operations, I saw the other side of the coin too — there were inevitably occasions when a party cancelled at short notice, or footfall simply did not materialise, and regrettably one had to let staff go early or stand down a shift. That is the nature of the business.

I do not say that solely in the context of hospitality. Across the board, people and businesses are struggling under the weight of costs and taxation, and that has an inevitable knock-on effect.

The #VATsTheProblem petition surpassing 100,000 signatures in just 72 hours is, quite frankly, staggering.

Consumers with less money in their pockets reduce their spending. Footfall falls. The vicious circle tightens. Hospitality, perhaps more than any other sector, feels that contraction immediately and acutely.

It is a wonderful, heartening indication that not only the sector itself but the wider public are waking up to just how heavily taxed hospitality truly is — and how unsustainable that burden has become.

That is precisely why this petition reaching 100,000 signatures in three days feels like a breath of fresh air.

But please — do not let the momentum stop there.

Zero-hours contracts, for all the political noise surrounding them, offer hospitality operators something genuinely vital: agility.

The ability to scale up for a busy Saturday or the Christmas period, and to scale back during a quiet January, without being locked into fixed labour costs that the business simply cannot sustain.

They also provide a dependable pool of on-call staff to The campaign officially launches to the public on 1 July, cover the inevitable and entirely unpredictable problem of almost four weeks away. If the sector can arrive at that launch no-shows — and in my experience, no-shows are a very real date with a million signatures, that would be nothing short of feature of hospitality life.

EDITOR momentous.

Regular readers of CLH I cannot count the number of times over the years that A million voices demanding a fairer VAT rate for hospitality News will know this is not a staff simply did not appear, for any number of reasons — would be extraordinarily difficult for any government to simnew cause for us. though a "better offer" always seemed to feature prominently ply set aside.

We have been campaigning for a VAT reduction on hospitaliat the top of the list.

So sign it, share it, put it on your socials, your email footty since as far back as 2009, when the glaring disparity The arrangement, when it functions as it should, works both between the UK's rate and those levied across EU countries ers, your bar tops. Ask your staff. Ask your customers. ways. It offers flexibility to employers and, for many workers was first being raised with any real urgency.

Ask anyone who has ever enjoyed a meal out or a pint at — students, second-jobbers, those with caring responsibilities Back then, the campaign did not get the traction it deserved their local. A million is entirely achievable — let's make it — it offers precisely the flexibility they are actively seeking. happen.

— and that was a real pity.

For me, it is a case of "if it ain't broke, don't fix it." Imposing Turning to another issue that has caught my eye this week: blanket reform that fails to account for the structural realities To be fair to the sector, while there were always pressures and challenges in those years, operators were not quite "star- the abolition of zero-hours contracts. of seasonal, event-driven, and footfall-dependent businesses ing into the abyss" in the way they are now. risks doing more harm than good.

I appreciate this is a topic that can generate considerable The existential crisis that grips so many businesses today heat and a good deal of contentious debate.

I sincerely hope the government is listening to the sector simply did not exist with the same ferocity.

But I have my genuine concerns about whether the govern- on this one too — because, as with VAT, the consequences of getting it wrong will be felt first and hardest by the very busiWhat has changed is the sheer accumulation of cost burment's one-size-fits-all approach is remotely suitable for the nesses and communities hospitality exists to serve. dens that government has loaded onto the sector. realities of the hospitality sector.

Peter Adams

Rising minimum wage obligations, increased National Insurance contributions, eye-watering energy bills, soaring food and beverage costs, persistent business rates — it is a relentless, compounding pile-on that has affected everyone

I will speak from personal experience here. When I worked as a student, what we then called "casual" work suited me down to the ground.

I would encourage all our readers to vist our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter.

I could pick and choose my shifts; the agencies and hotels

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

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Issue 319

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Industry Unites Behind VAT Cut Campaign As Petition Surpasses 100,000 Signatures (CONTINUED FROM FRONT COVER)

DIFFERENT TAXATION

Operators are urged to:

Several high-profile voices from the industry have spoken publicly about the severity of the situation.

Speaking on BBC Newsnight, Michelin-starred chef Simon Rogan described margins as essentially non-existent, with his businesses barely remaining solvent.

• Visit VATsTheProblem.co.uk and sign the petition.

• Share the petition with all of your venues and their teams, asking them to sign ahead of 1 July.

• Put the link to the website and the QR code on your emails, socials and website.

• Use our campaign toolkit to spread the word across hospitality.

SECTOR UNDER STRAIN The campaign arrives at a moment of acute financial pressure for hospitality businesses throughout the UK. Operators are contending with a confluence of cost increases — rising minimum wage obligations, higher National Insurance contributions following recent legislative changes, elevated energy bills, increased food and beverage costs, and persistent business rates burdens.

At the same time, consumer spending across the sector remains subdued, leaving many venues unable to turn a profit.

NATIONWIDE CAMPAIGN Urging the sector to back the campaign Kerridge said, “Our sector is under huge pressure. We know it. We live and breathe it every day.

“We know that the key to unleashing hospitality’s potential to grow and thrive into the future comes through a VAT cut. We’re making sure Government knows that too, and we need your help.

“We’ve launched a petition, and we’re aiming to get a million signatures supporting a VAT cut to 10% for hospitality.

“Now is the time for hospitality to galvanise behind this campaign.

“Be part of a movement that aims to get hospitality recognised and taxed in a much fairer way. I know that the Government is listening, but we do need to push hard.

“Ask every single member of your team to sign the petition, and ask them to rally their friends and family, too.

“The next step is that on the 1 July, with hopefully tens of thousands of signatures already, we will launch the campaign to the consumer, with every hospitality business asking their guests to do the same. Sign the petition.

“This is a nationwide campaign with ambassadors big and small spreading the word to everyone that will listen, all asking for the same thing; a cut to hospitality’s VAT to 10%.

“Let’s all get behind the campaign, make our voices heard and bang the drum for hospitality.”

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Chef and restaurateur Yotam Ottolenghi, who operates eleven hospitality sites, described the tax burden as crippling, "Every pound that we take, a substantial amount of it just goes to the government for a different taxation," he said.

MEANINGFUL RELIEF Campaign supporters argue that cutting VAT on hospitality to 10% would provide meaningful and immediate relief to venues across the country and would bring the UK in line with prevailing rates across much of Europe.

Currently, the UK levies a standard 20% VAT rate on hospitality — the second highest in Europe, behind only Denmark.

By contrast, Germany applies a 7% rate to the sector, while France, Spain and Italy all charge 10%, and Ireland operates at 9%.

Cambridge pub The Portland Arms was among those to publicly declare their support, pointing out that a lower rate would ease pressure on pubs, cafés, restaurants, hotels and nightclubs, enabling more to remain trading rather than face permanent closure. The pub added that when hospitality venues disappear, communities lose something of far greater value than simply a place to eat and drink.

GOVERNMENT STEPS Ministers have acknowledged the lobbying effort but stopped short of making any commitment.

Cabinet Office minister Pat McFadden confirmed the government had received representations on tax relief for hospitality, but cautioned that the Chancellor must weigh such requests against competing demands on public finances, including pressure to increase spending across a range of public services.

McFadden noted the government had taken some steps to ease cost pressures on the sector — including additional business rates relief for pubs and a temporary reduction in VAT applying to children's meals — but trade groups have indicated these measures fall well short of what is needed to stabilise the sector.

HOW TO GET INVOLVED Operators wishing to support the #VATsTheProblem campaign are encouraged to visit VATsTheProblem.co.uk to sign the petition, share the link with their teams and venues, and use the campaign's digital toolkit to spread the word across their social media channels and customer communications ahead of the 1 July consumer launch.

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CLH DIGITAL

Issue 319

Outdoor Dining Designs for Operators With Limited Space

By Hilary Chadwick, Founder and Co-Partner of Chadwick Design (www.chadwick-design.com) A small outdoor area can be a profit leak or one of the hardest-working parts of a hospitality venue. The difference is rarely the footprint. It is the planning.

Many operators look at a narrow pavement, compact courtyard or small terrace and ask one question first: how many tables can we fit? That is where the problem starts.

Outdoor dining designs for operators with limited space cannot be treated like indoor furniture moved outside.

When every square metre is under pressure, poor planning becomes obvious quickly. Staff squeeze between chairs, customers feel exposed, heaters block movement, and a space that looked good before service becomes frustrating once it is full.

The cost is commercial. A badly planned outdoor area can slow table turnover, create accessibility issues, weaken the guest experience and waste valuable trading space.

That matters in a hospitality market still facing high operating costs and more cautious customer spending.

The smarter approach is to design compact outdoor dining as a fully functioning part of the venue. Clear movement, adaptable furniture, weather planning, compliance and atmosphere all need to work together.

When they do, even a narrow frontage can create valuable extra covers while making the venue feel more welcoming from the street.

coated steel, treated timber and high-quality synthetic rattan can all perform well if specified for commercial use.

One simple test helps: Does this furniture help staff serve faster or help guests sit more comfortably? If not, it may be clutter.

DESIGN FOR WEATHER WITHOUT OVERCOMPLICATING THE SPACE Outdoor dining in the UK cannot be designed only for warm afternoons. A commercially useful area needs to work across changing conditions without becoming cramped or unsafe.

Shade is the first layer. Parasols suit some layouts, but central poles can obstruct movement in tight areas.

Wall-mounted awnings, slim canopies, cantilever parasols or shade sails may protect more of the trading space without taking up as much floor area.

Shelter needs restraint. Side screens, planting and barriers can soften wind and define the boundary, but too much enclosure can make a small area feel boxed in. A compact dining space should feel protected, not trapped.

Heating also needs careful thought. Patio heaters can extend trading hours, but they take up space, require safe placement and add running costs. Poorly positioned heaters, trailing cables and heavy bases create avoidable service problems.

Lighting should do more than create atmosphere. Staff need enough light to work safely, customers need to read menus, and the space should look open and inviting from the street.

CREATE ATMOSPHERE WITHOUT LOSING SPACE

DESIGN FOR MOVEMENT BEFORE ADDING COVERS

A small outdoor dining space is also a live advertisement. People walking past make quick judgments. Does it look comfortable? Is it clean? Does it feel part of the venue or like a temporary overspill?

The main risk with a small outdoor dining area is trying to maximise seats before understanding how people will move through the space. A layout can look tidy on a floor plan, but service is more demanding in practice.

Staff need room to carry food, drinks, menus, payment devices and cleared plates without constantly weaving around chairs or interrupting guests.

Smaller spaces often work best when the design is controlled. Planters can define the boundary while adding softness. Menu boards can draw attention without blocking entrances. Branded barriers may be useful, but if they dominate the view, the space can feel more like a holding area rather than a dining experience.

Before choosing furniture, measure the actual usable space. That means the area left after door swings, steps, licence boundaries, planters, bins, columns and pedestrian routes are accounted for. If the space is on a public highway, operators may need a pavement licence for removable furniture such as tables and chairs. Access and safe movement should shape the layout from the start, not be corrected later.

Once you know how much space you truly have, focus on the route staff will use repeatedly during service.

A clear path between the venue and the outdoor tables can be more valuable than adding a couple of cramped seats, particularly if those seats make every order, payment and table clear-down slower.

Perimeter seating can help. Benches, wall seating and banquettes reduce the unpredictable spread of chair legs, bags and coats. Small square two-person tables are also useful because they can stand alone or be joined for larger groups.

The aim is profitable density, not maximum density. Diners notice when an outdoor space has been packed rather than designed.

CHOOSE FURNITURE THAT EARNS ITS FOOTPRINT In a compact outdoor dining area, furniture is operational equipment.

A chair that cannot be stacked, cleaned quickly or moved by one person becomes a burden. A table with a wide base may look stable, but if it stops chairs from tucking in neatly, it wastes space throughout service. The best commercial outdoor furniture supports staff as much as guests.

For restaurants, cafés and pubs with limited outdoor seating, two-person tables often form the most efficient base layout. They suit solo diners, couples, quick lunches and drinks-led visits, while still allowing staff to combine tables when needed.

Stackable chairs remain one of the strongest choices for operators who need to reset quickly, respond to weather or clear the area at closing. Lightweight does not mean flimsy. Contract-grade aluminium, powder-

Vertical design is valuable because it adds character without stealing floor space. Wall-mounted planting, façade lighting and overhead details can create atmosphere while keeping the ground clear.

Restraint matters. If an object does not improve comfort, service, visibility or atmosphere, it probably does not belong in a limited outdoor footprint.

BUILD COMPLIANCE INTO THE PLAN EARLY Outdoor dining is not only a design decision. It is an operational and regulatory one.

Operators should check local authority requirements before investing in furniture, barriers, awnings or semipermanent fixtures. In England, the pavement licensing regime became permanent from 31 March 2024, but local rules, fees, consultation processes and conditions still matter. Alcohol permissions, planning rules, fire safety, smoking policies, noise limits and accessibility may also affect how the area can be used.

Accessibility should not be left until the end. Clear routes, stable surfaces, suitable table heights and space for wheelchair users should shape the layout from the start.

Cleaning and closing routines matter too. Outdoor tables collect dust, leaves and street debris faster than indoor furniture. Staff need simple processes for wiping, sweeping, securing furniture, storing cushions and dealing with bad weather.

CONCLUSION Limited space does not have to limit outdoor dining. The best outdoor dining designs for operators with limited space begin with movement, not decoration. They protect staff routes, use flexible furniture, manage weather, support accessibility and make the venue more visible from the street.

A narrow pavement, compact courtyard or small terrace will never behave like a large beer garden. It should not try to. Its value lies in being precise, adaptable and easy to operate. When every square metre has a clear role, a limited outdoor area can become a genuinely useful extension of the venue.

Clarkson’s Pub Posts A Loss In First Trading Period As Operator Counts Cost of Runaway Demand The Farmer’s Dog in Burford has been trading to full capacity since opening, yet infrastructure pressures, a temporary power solution costing £100 a day, and rampant theft — including 400 pint glasses lost per week — have pushed the venue into the red.

A fully booked dining room and queues out the door have not been enough to keep The Farmer’s Dog in the black, with trading figures for the venue’s opening four months revealing a pre-tax loss of £8,486 — a result that its high-profile operator has described publicly as “baffling” given the level of footfall.

The Oxfordshire gastropub, which opened in Burford in August 2024, forms the centrepiece of a new chapter in the documentary series following the operation of the wider farm.

In the latest episodes, now available to stream, the Clarkson sits down with a hospitality consultant to review the initial trading data — and the conversation will resonate with many in the licensed trade.

Car park management had also become a staffing cost, with attendants needed to handle the volume of visitors arriving daily.

Electricity supply has presented a particular challenge. Rather than fund a permanent grid connection — quoted at more than £200,000 — the business opted to hire a generator, which is consuming approximately £100 per day in fuel alone.

It is the kind of short-term workaround that many new hospitality openings will recognise: pragmatic in the moment, but carrying a cost that compounds quietly over weeks and months.

Theft, however, has emerged as one of the more striking operational drains — and one the industry rarely discusses openly. A single overnight incident saw around £200 of cooking oil taken from the premises. Lightbulbs are reported to disappear on a daily basis. Even urinal traps from the gents’ toilets have had to be physically screwed into place to prevent removal.

© Copyright Helen Iwanczuk and licensed for reuse under Creative Commons Licence.

“We’re fully booked every day, couldn’t get any more people in if we tried — and we’re losing money.”

Most striking of all is the loss of glassware. The operator revealed that approximately 400 branded pint glasses — bearing the name of an associated craft brewery — are leaving the premises without payment The consultant’s explanation will be familiar to operators who have navigated rapid growth: it was the every week. At typical replacement cost, that figure alone could represent a significant annual drain on marvenue’s own success creating the problem. gin.

Demand had exceeded the capacity of the existing infrastructure, driving up operational costs across sevThe case offers an unusually candid window into the economics of a high-demand hospitality opening, and eral areas simultaneously. raises questions that operators across the sector may well be asking themselves: at what point does popuAmong the issues cited were the increased frequency required for cesspit clearance and grease trap main- larity become a liability, and how quickly can infrastructure catch up with demand before the losses outpace tenance — both inevitable consequences of a venue running at or beyond its designed throughput. the goodwill?

Issue 319

CLH DIGITAL

5

Hospitality Brain Drain Accelerates Amid Tighter Skilled Worker Visa Restrictions

The hospitality industry is facing a significant brain drain after Skilled Worker Visa applications dropped by 94 percent this year, following the government’s crackdown on immigration.

Home Office data analysed by law firm Reiss Edwards shows multiple industries, including construction, manufacturing and the arts, could also be facing a substantial talent shortage, as applications dropped across sectors during January – March 2026 compared to the first quarter of 2025.

The fall in applications is yet another blow to industries already facing severe talent shortages and significant hiring costs, after the government significantly tightened visa rules by raising salaries and increasing skill levels in a bid to reduce net migration.

The data also revealed the construction industry has seen a 54 percent decline, with applications in the manufacturing sector down 41 percent and the arts down 50 percent during the first quarter of 2026.

The drop in overseas talent applying to work in the UK comes after lawyers say the skilled worker salary increase, implemented in July 2025, is cited as the main reason clients are seeking legal help following a visa refusal in the last six months.

Amar Ali, director of Reiss Edwards, said: “Industries were already suffering with a talent drain at the start of this year, as they grapple with the complex restrictions and a hike in costs, including last year’s salary increase to £41,700. We are hearing from companies that feel the sponsorship process is stacked against them, almost making it impossible to sponsor someone they genuinely and desperately need.

“We fear we are now seeing the knock-on effect of the government’s crackdown play out in full force. Those who have gone down this visa route have also encountered significant problems. We are hearing weekly from individuals and businesses who are facing visa refusals due to the new salary increase imposed last year. The

system is becoming impenetrable.”

The data also reveals that the decline has nearly doubled in the hospitality sector, compared to the last quarter of 2025, when applications decreased by 50 percent from October to December.

Amar Ali added: “The situation is getting worse, year on year, with no indication from the government on how they plan to fill critical roles in vital industries in the short-to-medium term. Our clients are having to jump through hoops and pay ever-increasing fees to stay, in this short-sighted attempt to focus on domestic hiring.

“Trying to ascertain if a company can sponsor someone can be difficult. For example, if an organisation wants to sponsor a chef, there are multiple answers to the basic question.

“For example, if a worker was granted before April 2024, they can be sponsored with a salary of £31,300, but if they were granted after April 2024 but before July 2025, they can be sponsored with a salary of £41,700.

If a worker has never been granted a work visa, they cannot be sponsored as of July 22, 2025.”

The Migration Advisory Committee (MAC), the public body that advises the government on migration issues, also published a technical note this month proposing changes to the way salary thresholds are calculated. As an illustrative figure, they proposed that salary thresholds for the Skilled Worker Visa could climb to £44,000.

Amar Ali adds: “Our clients across multiple sectors are finding it increasingly difficult to justify seeking talent abroad as the costs continue to rise and the system feels as if it is stacked against them.

“If this trend continues, the UK could no longer be viewed as a desirable place to live and work, having a detrimental impact on the future of our economy.”

UK Eating Out Market Polarises Around Value, Convenience and Affluence The UK eating-out market is entering a new phase of “selective growth”, valued at £102.8bn in 2026 (+1.8%), according to new findings from Lumina Intelligence’s UK Eating Out Market Report 2026.

more often, with frequency up +3.9%.

Growth is now heavily concentrated among affluent consumers, particularly 25–34s and higher-income households, while lower-income groups continue to disengage.

While the market continues to grow, this expansion is increasingly inflation-led rather than demand-led, with weakening participation and a more cautious consumer backdrop.

The market is increasingly split between two consumer mindsets: • “Emotional investors” seeking quality-led, meaningful experiences • “Strategic spenders” prioritising promotions, value and planned visits Operators are relying on bundles, loyalty schemes and targeted offers to maintain frequency, while still delivering on quality expectations.

A clear structural divide is emerging across the market. Quick service, coffee, bakery and travel channels are gaining share, while restaurants and pubs continue to lose ground.

This shift reflects growing demand for convenience, speed and accessibility, with high-frequency, value-led formats outperforming more traditional dine-in experiences.

Eating-out participation has declined to 56.8% (-1.3ppts), but those remaining in the market are visiting

Head of Insight Andy Crossan commented: “As the sector adjusts, success will depend on the ability to balance value, convenience and quality, while leveraging technology and format innovation to meet increasingly selective consumer demand.”

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6

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Issue 319

Who Dares Builds: Why The Future Pub Is Not Just A Pub

By Luke Davis, Founder of Rockwater (www.rockwater.uk)

Hospitality was once treated as a fairly simple equation, where good location, decent food, cold drinks, fair pricing and friendly service were usually enough to bring people through the door. Get enough of those things right and people would come, stay for a while, spend a little money and hopefully come back again.

able than many operators realise, particularly in a country where loneliness, fragmented routines and the pressure to spend carefully are all changing how people socialise. When I started building Rockwater, I was not thinking about hospitality purely as tables, covers and tills, because I was thinking about how a place could earn a genuine role in people’s lives. The coast gave us a natural advantage, but a sea view alone does not create loyalty. You have to build rhythm around it, from morning coffee and sea swimming to a working lunch, a run club, a family dinner, sunset drinks, birthdays and the small rituals which make a venue feel like part of someone’s week.

The equation is not quite so simple anymore, because people are becoming far more deliberate about how they spend their time, where they spend their money and what they expect in return.

The cost-of-living crisis has not removed the appetite for experience, but it has made people more selective about the moments they protect.

When prices have risen by more than a fifth over three years, and around six in ten adults say they are spending less on non-essentials, going out has to feel like more than another transaction.

Recent research from Loughborough University captured the hidden human cost of pub closures, showing how the loss of a pub can echo through friendships, identities, local memory and informal support networks.

We should be careful about treating closures only as a commercial story, because when a good local disappears, the community often loses one of its easiest points of contact.

The interesting part is people have not withdrawn from social life entirely, because many are looking for smarter ways to keep the moments making life feel bigger, warmer or more connected in reach. Barclays has found a quarter of UK consumers planned to spend more on memorable experiences and events, rising to almost a third among 18 to 34-year-olds, which says a lot about where the country is emotionally.

The future of the pub, and the wider neighbourhood venue, becomes interesting when you stop seeing it as a single-use space and start seeing it as somewhere people can return to for different reasons. The places with the strongest chance of survival will be the ones willing to become more useful, more generous and more connected to the way people actually live, without losing the informality which made pubs so important in the first place.

A pub used to be one of the few places where people could be casual together, with no need for an invitation, a membership, a reason or a perfectly curated version of yourself. This easy informality is far more valu-

Nostalgia will not save the pub, because you cannot ask people to behave like it is 1997 while expecting them to absorb rising costs, thinner margins and changing habits. Operators need to reimagine what the local venue is allowed to be, not by stripping out its character or turning every pub into a co-working lounge with craft lamps, but by understanding how a good modern space can do several things at once. Younger consumers already live like this, with work, wellness, socialising and culture no longer neatly separated into different boxes. A place might need to be good for a coffee meeting at 10am, a laptop session at noon, a fitness community at 6pm and a proper dinner at 8pm. This does not mean every pub needs yoga mats, DJs and a podcast studio; it means operators should look harder at the unused hours, hidden audiences and changing rituals around their buildings.

Operators who want to reverse closures need to ask better questions, beginning with who is not using the space and why. What does the community need at 9am, not just 9pm? Which local groups could make this place part of their weekly rhythm? How can the venue give people value without constantly discounting itself?

What would make someone feel proud to bring a friend here? Britain does not need fewer pubs; it needs braver ones, built with a clearer understanding of how people now spend, gather, work, celebrate and protect the experiences they still care about. If we get this right, the pub can become what it has always been at its best: not just a place to buy something, but a place to belong.

Citations: Office for National Statistics, Cost of living insights: spending, February 2024.

House of Commons Library, Rising cost of living in the UK, July 2024.

Barclays, Making memories: the rise of the experience economy, June 2024.

Loughborough University, The hidden human cost of UK pub closures, April 2026.

Greene King Announces Record Bookings for a Club Fixture as Fans Flock to the Pub Greene King has announced that Saturday’s Champion League final was the highest-booked club match to date across its managed pubs with 4,000 more bookings than the previous biggest-booked sporting event of this season (England v Wales in the Men’s Six Nations). Bookings more than doubled in the week running up to Saturday’s Arsenal vs PSG final.

The previous most booked club fixture was Man Utd vs Spurs in the Europa League final last year.

There is continuing high demand for watching sport in Greene King’s pubs. Since August, 2025, almost half a million fans have secured their seats for live sporting action in their local pub.

With just over a week until the start of the World Cup tournament, early demand is strong, with over 16,000 seats already booked. This is

already tracking ahead of the Euros bookings two years ago.

As Greene King launches its ‘The world’s game, the nation’s pub’ campaign this week (2 June), Greene King’s chief operating officer, Jodie Tate said: “What a brilliant, record-breaking weekend we have just had.

Our teams deliver week in, week out to create a winning atmosphere in our pubs, proving the pub really is the place for friends and fans to watch football if you can’t be at the stadium.

“The appetite to watch sports in our pubs is huge. Our fan base keeps growing, and bookings continue to increase as customers plan ahead more and more to guarantee the best seats. We have great food, drink and service, the TVs are tuned and audio in sync, as we continue to deliver unbeatable in-pub sporting experiences. We are match ready and excited for the summer ahead. Your local really is the place to be.”

Decarbonising Hospitality With Sustainable Hot Water For the UK hospitality sector, the pressure is on to reach Net Zero by 2050, with industry bodies like UKHospitality pushing for aggressive targets, including the elimination of direct emissions (Scopes 1 and 2) by 2030 and all avoidable supply chain emissions (Scope 3) by 2040. It’s a challenge that can feel complicated, frustrating, but is ultimately necessary for a sustainable future.

Hot water is the lifeblood of hotels and restaurants, but it's also a carbon heavyweight.

Historically, gas was the default choice for its low cost, but it is increasingly at odds with climate regulations. Conversely, while electric water heaters offer zero on-site emissions, their higher running costs can be a bitter pill for high-demand businesses to swallow.

Adveco suggests that the smartest path forward isn’t a choice between gas or electric, but a strategic hybrid approach. By integrating multiple technologies, businesses can achieve environmental goals without compromising their bottom line.

Air source heat pumps (ASHPs) can generate up to 70% of domestic hot water (DHW) system energy as preheat, significantly reducing the load on electric boilers and slashing

carbon emissions. Hybrid systems, such as Adveco FUSION, can also incorporate electric immersion backups, ensuring an uninterrupted hot water supply—a non-negotiable for guest satisfaction.

Solar thermal, as a ‘true renewable,’ can offset up to 30% of annual DHW energy requirements, offering a low-maintenance solution with a rapid return on investment. It can also work with both electric and gas-fired appliances, like Adveco’s Astute smart water heater range.

Decarbonisation isn't just about swapping out old hardware; it’s about bespoke, intelligent design. Moving beyond like-for-like replacements to integrated systems—complete with thermal storage and optimised controls—allows hospitality venues to future-proof their operations against evolving regulations.

With trusted technological partners, the journey to Net Zero becomes a strategic evolution, securing long-term viability in a greener economy. https://adveco.co/

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Hospitality and Leisure Sector Boosts Investment in the Experience Economy Despite Rising Costs Barclays’ new Hospitality & Leisure (H&L) report reveals that businesses are continuing to invest and expand, particularly in providing experience-led offerings, even as rising costs and geopolitical uncertainty impacts confidence and consumer spending.

Anonymised Barclays’ client data from 73,000 UK Hospitality & Leisure (H&L) businesses, combined with Business Prosperity research from 500 industry leaders and 2000 consumers shows how the sector is adapting quickly to harness customer demand amid a challenging operating environment.

Key findings include: • 51 per cent of H&L businesses are planning to expand in the next three years • 65 per cent are increasing investment in experience-led offerings • 60 per cent say demand for memorable experiences is growing faster than demand for physical products • 60 per cent expect the summer’s sporting, cultural and entertainment events to have a positive impact on their business • 56 per cent of consumers plan to spend the same or more on experiences and events this summer • Across all H&L businesses – 88 per cent are confident in their prospects over the next year (in comparison to 83 per cent of businesses across all sectors)

EXPERIENCE-LED INVESTMENT UNDERPINS GROWTH STRATEGY Two in five (39 per cent) H&L businesses are focusing on improving the overall quality of the customer experience and are also investing in initiatives such as loyalty schemes or subscriptions (38 per cent). This reflects a broader shift in consumer preferences, as businesses look to capitalise on a packed summer of public events and sporting fixtures.

However, this proactive approach sits alongside a more cautious consumer and cost environment. Seven in 10 (72 per cent) consumers expect tensions in the Middle East to impact the cost of living throughout 2026, and 57 per cent are concerned the cost of experiences and events will climb this summer as a result.

While 45 per cent are responding by cutting discretionary spending or delaying major financial decisions (26 per cent), demand remains resilient. Many still plan to prioritise spending on experiences, with two thirds (66

per cent) reporting that events and experiences boost their mental wellbeing and happiness.

Customer demand for experiences is also reflected in business performance. Although the sector experienced an overall decline in cash inflows (5.6 per cent), activity-led businesses such as golf courses (2.5 per cent) and botanical and zoological gardens (6.1 per cent) saw cash flows rise last quarter, pointing to sustained demand for outdoor and fitness-focused activities.

COST PRESSURES DRIVE DIVERGENCE IN BUSINESS STRATEGY Close to six in 10 (57 per cent) H&L leaders have changed their business outlook for 2026 in light of current geopolitical instability. Against this backdrop, a clear divergence is emerging in how businesses respond to cost pressures.

• 33 per cent report rising staff costs following increases in the National Living Wage and National Insurance contributions • 31 per cent feel pressure to increase prices for customers or to accept reduced profit margins as a result (30 per cent) • SMEs are taking a more cautious stance, with borrowing down 12.7 per cent; while savings increased 1.9 per cent year-on-year in Q1 (rising to 4.3 per cent for travel agencies and 4.6 per cent for tour operators) • Conversely, larger firms have increased borrowing by 3.2 per cent and drawn down savings -8.7 per cent, potentially signalling they are operationalising capital, while a 9.1 per cent growth in loan volumes suggests confidence to invest Rich Robinson, Head of Hospitality & Leisure at Barclays, said: “Hospitality and leisure businesses are showing real resilience as they navigate higher costs and ongoing uncertainty. Our research shows many are responding by investing in the customer experience, using technology to build loyalty, and adapting their offering to meet changing expectations.

“While consumers remain selective with their spending, the appetite for memorable, high-quality experiences is clearly holding up. That presents a strong opportunity for businesses that can combine value, personalisation and operational efficiency to stand out and grow.”

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Elevating Accessible Bathroom Design in Hospitality In hospitality, design details matter. From boutique hotel suites and destination spas, to rooftop bars and luxury restaurants, venues invest heavily in creating interiors that feel stylish and atmospheric. Yet when it comes to accessible washrooms and bathrooms, the design story often changes entirely.

This shift in product design and specification is particularly important for the hospitality sector because it means accessibility is no longer a niche consideration and there is no excuse to overlook design in accessible spaces. The UK’s ageing population continues to grow, and expectations around inclusive travel and leisure experiences are changing rapidly.

Guests increasingly expect hotels, restaurants and leisure venues to provide accessible facilities that are comfortable, stylish and dignified and as polished as the rest of interior scheme.

In this article, Tom Planck, Managing Director of John Planck Ltd and sole UK distributor for Danish bathroom specialist FROST Denmark, explores why accessible bathroom design in hospitality needs to move beyond compliance to become part of the overall guest experience.

Today’s hospitality spaces are designed to impress. From statement lobbies and luxurious bars to Instagrammable bedroom suites and dining areas, hotels, restaurants and other leisure venues invest heavily in interior design that has the real ‘wow’ factor.

Importantly, hospitality designers should remember that accessible designs should not feel separate from the wider guest experience.

Accessible washrooms and bathrooms should be specified with the same care as any other guest facing space and brought into the main design narrative from the start. Not just as a box ticking, ‘compliance’ factor but as a core design consideration.

However, when it comes to accessible washrooms and bathrooms, the story couldn’t be more different. These spaces are still frequently approached with a compliance and functional mindset, rather than considered as part of the overall design concept.

Products should blend into the wider scheme, not stand out. In other words, if polished chrome brassware is specified for bathrooms throughout the venue, ensure that co-ordinating accessibility solutions are specified too, so that the finish is consistent across the whole space.

Whilst tiling and colour schemes may be chosen to match other bathroom interiors, when it comes to functional elements such as grab rails, foldable seats and arm supports, we usually see bulky, clinical looking fixtures installed, contrasting completely with the rest of the interior space and spoiling visual appeal.

Historically, this has been because designers have had limited options, with little thought given to the aesthetics of accessible products.

Fortunately, this is no longer the case, and a growing number of bathroom product manufacturers have recognised the demand for more design-led accessible solutions.

Slimmer grab rails that not only look stylish but are ergonomically comfortable to use are now more readily available and come in a range of colourways and finishes to match surrounding fixtures and elevate the

overall aesthetic of the space.

Coordinating perfectly with other bathroom fittings such as taps, showerheads, hand dryers and architectural ironmongery, these new products give hospitality designers a fresh choice of options to work with to ensure accessible spaces can be integrated seamlessly with the overarching interior design, without compromising on style, functionality or user comfort.

Fold-away shower seats have also evolved significantly becoming more sleek, discreet and visually refined to blend naturally into spa-style bathrooms and luxury wellness spaces whilst still delivering the comfort and reassurance guests may require.

When integrated thoughtfully, accessible features can become almost invisible. Coordinated finishes, carefully considered layouts and design-led product choices allow accessibility solutions to complement the wider interior rather than dominate it.

Beyond interior design, a better approach to accessibility in bathrooms and washrooms in hospitality venues is important from a commercial aspect. Focussing on inclusive design will undoubtedly help to attract a broader customer base and enhance guest satisfaction. Poorly designed or outdated accessible facilities can quickly undermine a premium destination and lead to bad online reviews and a negative customer perception.

The industry now has access to the products and design expertise needed to make accessibility feel sophisticated, seamless and fully integrated within hospitality interiors. Designers, architects and specifiers must embrace this and make the most of the opportunity to create more thoughtful, inclusive and beautifully cohesive spaces for every guest.

Hydes Appoints New Head Chef for Refurbished Boathouse Hydes Brewery has named Chris Bell as the new head chef to steer the kitchen team at The Boathouse in Parkgate, with the site’s £1.5 million overhaul moving into its final stages ahead of a mid-June reopening.

Structural work at the 19th-century coastal pub is now complete.

The project has delivered a total structural roof replacement, brand new bar area, a new build orangery extension, upgraded bathrooms and a second bar upstairs built specifically to service the spacious new rooftop drinking and dining terrace.

Bell moves to the venue following a three-year stint as senior sous chef at Hydes’ nearby sister site, The Harry Beswick in Heswall. With 25 years under his belt in professional kitchens, Bell is a familiar face at Hydes, having worked across various pubs in the brewer’s portfolio since 2016.

The internal promotion follows the recent appointment of general manager Dale Tozer, bringing together two senior leaders who already know the local Wirral dining market.

Inside, the pub’s new look draws directly from the Dee Estuary environment. The interior design pairs terracotta color tones with local coastal bird motifs inspired by the neighboring RSPB nature reserve, alongside artwork that nods to Parkgate’s history as a Victorian bathing resort.

Chris Bell, head chef at The Boathouse, said: “This is a brilliant step up for me within Hydes, a company that truly treats its staff like family and invests heavily in career progression through initiatives like its chefs

academy. Working in Heswall for the last three years means I have a proper handle on what people around here look for when they go out to eat.

“Everyone knows The Boathouse for its location, but the new rooftop terrace gives us a massive edge that will change how we handle outdoor dining and summer bookings. I am looking forward to getting stuck into the new kitchen, pulling together a brand-new team, and giving the returning crew a fresh start in a brilliant workspace.”

Adam Mayers, managing director of Hydes Brewery, said: “The Boathouse is a flagship site for us and we are setting the bar high. All major building work is now complete, including the main repairs and the brand-new extension. When guests walk through the front door, the layout is designed so you look straight past the main bar right out onto the breathtaking estuary views.

“We saw how well received The Harry Beswick was when we launched it three years ago, and we are putting that exact same level of premium investment into its sister pub. A proper destination pub needs to reflect its local surroundings. We are fully on track for our mid-June opening date and want that immediate ‘wow factor’ when regulars walk back through the doors.”

When it re-opens later this month, the pub will feature seasonal menus and chef specials alongside Hydes’ traditional cask ale selection. The project has also opened up 25 new hospitality jobs for the local area across both the kitchen and front-of-house teams.

Kent’s Dev Biswal Scoops Regional Indian Cuisine Champion Chef Award for Odisha Cooking Dev Biswal, the owner-chef of The Cook’s Tale restaurant in Canterbury plus The Cook’s Adventures tour company, has collected the prestigious Regional Indian Cuisine Championship accolade at the inaugural Indian Restaurant Awards in London.

that is still relatively unknown outside India.

“Odisha has one of the oldest and richest culinary traditions in the world, yet very few people in the UK have had the opportunity to experience it.

This was the first international edition of the Indian Restaurant Congress & Awards, held on 28th May 28 at the Royal Lancaster London, marking the platform’s expansion after 15 years, from an Indiafocused industry event to a global hospitality authority.

“Through The Cook’s Tale, my mission has always been to share the food, stories and hospitality of my homeland with our guests in Canterbury.

The event’s key speakers included: Atul Kochhar, chef and restaurateur, Vivek Singh, Executive Chef, Cinnamon Collection, Cyrus Todiwala OBE – owner chef of Cafe Spice, Sameer Taneja, Executive Chef, Benares, Sanjay Chairman and Founder, Madhu’s, Kahani London among others.

Other top awards went to Colonel Saab, Jamavar, Cinnamon Club, Kahani, Tresind and Koyal.

Whereas there are now over 20 awards in the UK, all claiming to be the “Curry Oscars”, which tend to focus on typical high street curry, these Awards are focused on the high-end authentic Indian restaurants, with classically trained chefs. Several of the finalists hold Michelin Stars, with most others aspiring to one.

Upon collecting his honour Dev Biswal said: “This award is incredibly special because it recognises a cuisine

“To receive national recognition for championing regional Indian cuisine is both humbling and deeply rewarding.”

Presenting the awards Sachin Marya, Editorial Director, Restaurant India said: “This inaugural international edition marks a significant milestone for the Indian hospitality community.

“By bridging Indian heritage with global innovation, we are providing an unparalleled stage for business intelligence and networking that will propel the next generation of culinary excellence onto the world stage.”

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Government Presses Ahead with Zero-Hours Contract Reforms Despite Hospitality Concerns The Government has taken the next step towards reforming zero-hours contracts, launching a consultation on measures designed to provide workers with greater certainty over their hours and earnings. However, hospitality leaders have warned that the proposals must recognise the sector’s unique operational challenges and reliance on flexible working arrangements.

The consultation forms part of the Government’s wider employment rights agenda and aims to address what ministers describe as “exploitative” working practices. More than 18 million workers are expected to be affected by the proposed reforms, which are intended to improve income security and predictability for employees with variable working hours.

According to the Living Wage Foundation, nearly six in ten workers on variable-hour contracts currently receive less than one week’s notice of their shifts. The Government argues that this lack of certainty can make it difficult for workers to manage household budgets, arrange childcare, and plan their personal lives.

Under the proposals, eligible workers would be offered contracts reflecting their regular working patterns, while retaining the option for individuals who prefer the flexibility of zero-hours arrangements to continue working under such agreements. Employees would also gain rights to reasonable notice of shifts and compensation where shifts are cancelled, shortened, or changed at short notice.

The consultation, which runs until the end of August, seeks views from employers, workers and industry organisations on key details, including the threshold for guaranteed hours and the reference period used to assess regular working patterns.

Business Secretary Peter Kyle said the reforms would provide greater certainty for workers while helping to tackle insecure employment practices.

“It’s not right that people can work regular hours but still have no certainty about their pay from week to week,” he said. “These changes will mean more certainty for millions of people and help protect the lowestpaid workers from the costs associated with insecure work.”

Employment Rights Minister Kate Dearden added that improving job security could help raise living standards while also benefiting businesses through improved staff retention, skills development and productivity.

For the hospitality sector, however, the consultation raises important questions about how new rules will

operate in businesses where demand can fluctuate significantly from week to week.

Responding to the announcement, UKHospitality Chair Kate Nicholls emphasised the importance of maintaining genuine flexibility for both employers and employees.

“Jobs in hospitality are critical for supporting people who need flexible hours and jobs, from working parents to those with caring responsibilities,” she said.

“Retaining access to zero-hours contracts was crucial and it was important the Government recognised that in the Employment Rights Act.” Nicholls stressed that while the sector supports efforts to eliminate exploitative employment practices, the details of the reforms will be critical.

She argued that the proposed 12-week reference period for calculating guaranteed hours may not adequately reflect hospitality working patterns and suggested a 26-week period would provide a more accurate representation of employee hours while accommodating the industry’s seasonal nature.

UKHospitality has also called for flexibility within the proposed shift notice and cancellation rules, highlighting the unpredictable factors that regularly impact trading conditions.

“Hot weather or a major sporting event, for example, can fundamentally change how a business runs on any particular day,” Nicholls said.

The organisation warned that overly restrictive regulations could inadvertently reduce employment opportunities and undermine the flexibility valued by many hospitality workers.

“There is a danger that over-regulating flexible work actually increases work instability, rather than decreasing it, which would undermine the Government’s agenda to get people back into work,” she added.

The consultation is expected to be closely watched across the hospitality and licensed on-trade sectors, where flexible staffing arrangements play a significant role in managing seasonal demand, major events and changing consumer patterns. Industry leaders are urging the Government to ensure the final legislation strikes a workable balance between improving worker protections and preserving the operational flexibility many hospitality businesses depend upon.

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The Rise Of Reputation Risk: How Social Media Is Reshaping Hospitality

By Samarah Daher, studying at Swiss Hotel Management School (SHMS) - www.shms.com For decades, a hotel's reputation was something that took years to build. It was shaped by stars, awards, and happy guests. Brands' messages were carefully managed — the kind of credentials that, unless there was a catastrophe, took equally as long to erode. Hotels controlled their own narratives, but unfortunately this is no longer the case.

Today, a single guest post, one uploaded at midnight from a room with a leaking tap, can reach thousands of people before the manager clocks in for their morning shift. In the digital age, reputation has stopped being something hotels can manage closely, because one bad experience, shared at the right moment, can unravel years of carefully built trust.

And the uncomfortable reality is that hotels rarely see it coming until it is already too late.

And for an industry that runs on trust, there’s real consequences in this.

GUESTS ARE NOW THE PUBLISHERS Where trust was once conferred by institutions — the Michelin Guide, AA ratings, travel writers, with clear parameters that management could closely control — it is now up to ordinary guests armed with a smartphone. Most people will read reviews before they book, and a stranger's bad experience will stick in their minds. The peer has replaced the expert.

And the numbers back this up. A 2024 survey found that consumers prioritise online reviews over family recommendations or corporate marketing when making booking decisions. On TripAdvisor alone, 26 million reviews were posted in 2020. The probability of a reputational crisis, with the sheer number of reviews being published, is not a question of if but it is a question of when.

And unlike a critic whose review might appear in a magazine months later, an unhappy guest can share their experience globally in minutes, and it stays online long after they've checked out. A delayed check-in, a dismissive response at reception, a bathroom that doesn't match how it looks on the website, it is in these moments that would once have been forgotten are now permanent, and public.

WHEN ONE COMPLAINT BECOMES A CRISIS Social media has changed the nature of complaints because negative and emotionally charged posts are 1.91 times more likely to be shared, and there is, currently, no way to verify whether a review is factual before it is amplified. Content spreads quickly, with public opinion often established before the facts are even confirmed.

Hotels regularly find themselves losing control of a narrative before management or marketing knows there is

a problem.

This becomes an even wider issue when considering how quicky an individual, stand-alone incident can become symbolic. For example, a hotel in Miami faced exactly this when a guest posted his experience with a virtual front desk which was staffed from India. And while the original complaint was about the service the guest received, quickly the comments shifted to focus more on the job displacement and what the hotel, and brand, stood for. So now, the situation wasn’t a case of defending one operational decision but had to defend its entire identity.

This is why reputation is often to referred to as “the risk of risks”. It starts as a consequence of something else and grows into something far larger and out of reach. Research on a New York hotel that had a bed bug crisis found that a spike in negative reviews had a direct and measurable impact on bookings. And often, damage doesn’t stop there; rebranding, staff turnover, legal fees, losing partnerships etc, all costs money – and it touches every part of the business.

PREVENTION IS THE BEST PROTECTION Unfortunately, reputational risks cannot be eliminated, but organisations need to that it seriously to significantly reduce exposure. And the starting point is deceptively simple: fix problems before guests leave.

Businesses need to train their staff to resolve complaints quickly and empathetically in order to protect business. Research shows that guests are less likely to post negative reviews, and more likely to post positive ones, when issues are resolved quickly and quietly. In order for this to happen, staff need to be given the resources and authority to do this at their own discretion, without small problems needing to be escalated up management chains.

In-stay feedback also matters. Meaningful guest experience surveys, completed before checkout, create the opportunity to catch dissatisfaction while it is still a private matter. Because any concerns that surface following the survey can be followed up and resolved before the guest walks out the door.

And then beyond the stay itself, hotels should be keeping up to date with what is being said about them.

Having a trained social team, or even using AI tools to flag mentions, means that emerging complaints will be caught early before they spiral out of control.

THIS IS NOW A LEADERSHIP ISSUE Understanding that prevention is the most effective form of risk management is part of the way, but it can only work if leadership and management treat it as a genuine priority. It means that every operational decision now carries reputational implications that play out in front of the public, digitally. The Miami virtual check-in example is a reminder that guests are constantly evacuating their experience, and now also your values.

While perception has always mattered in hospitality, there has been a change in the speed and permanence which it can be won and lost. In a digital world, where guests can publish every moment of their experience, managing reputation is no longer different to managing guest experience. The two are now the exact same

Essex Pub Steps Up Support for Locals In Need and Empowers Young Adults with New Skills The Rose & Crown in Stansted Mountfitchet is set to support more members of its local community with free meals and cooking classes for young people.

Run by publican Stacy Whiffen, the historic village pub has long been a lifeline for local people, providing a warm and welcoming space for everyone. From its cosy bar with wood burning stove to its newly designed garden with undercover seating, play area, and heated outdoor areas. The Rose & Crown continues to be a true “home from home” for the community it has served since the 1800s.

Publican Stacy Whiffen has made it her mission to support the local community and those in need. The pub has long supported the local community with charity fundraising events and partners closely with the local Touchpoint Charity, providing free meal vouchers that are distributed directly to people facing financial hardship.

At the centre of this mission to support the local community is a powerful partnership between Stacy and her daughter, Head Chef Abigail Cowley. Abigail leads a team of seven young adults, who train alongside her to learn essential cooking, food preparation, and hygiene skills.

A revamp of the kitchen is now giving the pub the ability to support more charity events and upgrade its food offer to support its local residents.

With expert guidance and access to a grant from Pub is The Hub, supported by the Department for Business and Trade (DBT), the pub will be able to increase its support to the local community.

The project has been supported by the DBT as part of its Hospitality Support Fund, which aims to strengthen rural communities by helping pubs diversify and remain sustainable community assets.

Stacy said: “We are so proud to support even more people in our community by offering good quality meals to those who need a helping hand. We are a pub for everyone, and we also look forward to welcoming more local residents into The Rose & Crown.”

Abigail said: “It’s a privilege to help young adults learn valuable food and hygiene skills that will support them throughout their lives. We’re incredibly excited to broaden our food offer and continue growing what we can provide for local people.”

Pub is The Hub regional advisor Jeremy English added: “Stacey has stepped up in a big way for the community. The Rose & Crown has always supported local people through fundraising and charity work, and this project will allow the pub to make an even greater impact.”

Kate Dearden, Minister Employment Rights and Consumer Protection, said: “Rural pubs like Rose & Crown are vital to their communities. Whether it’s by creating jobs or providing residents of all ages, like those in Stansted Mountfitchet, with a place to come together, socialise, and now, learn to cook.

“This is exactly why we are working to secure the future of rural pubs with our Hospitality Support Fund.

From April every pub is also getting 15% off its new business rates bill on top of the £4.3bn support package announced at Budget.”

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

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Warm Weather and Blockbuster Sporting Weekend Deliver 7.8% Boost for UK Pubs A combination of warm weather and a packed schedule of major sporting events helped drive a strong uplift in UK hospitality trading, with pubs benefiting from increased footfall, longer dwell times and higher drinks sales, according to the latest Market Watch analysis from The Oxford Partnership.

The research, covering the weekend of 29th-31st May, found that pubs sold 20.9 million pints across the three-day period, up 7.8% compared with the equivalent weekend in 2025. Average sales reached 638 pints per pub, generating around £3,300 in income per venue.

The weekend coincided with a series of high-profile sporting occasions, including the UEFA Champions League Final, the Women’s FA Cup Final, the Challenge Cup Final, Soccer Aid and Arsenal’s Premier League title celebrations. Combined with favourable weather conditions, these events encouraged consumers to spend more time in venues and created additional drinking occasions throughout the weekend.

Consumer engagement strengthened significantly, with average dwell time rising to 154 minutes, ten minutes longer than the same weekend last year. Footfall increased across all three days, with Saturday benefiting from Champions League Final viewing and Sunday delivering the strongest year-on-year growth as football celebrations continued across the country.

London was the standout performer, recording a 17.8% increase in rate of sale compared with the previous year, reflecting its role as host city for several major sporting events. Urban venues also outperformed the

wider market, achieving growth of 7.9%.

The findings highlight the continued importance of major sporting occasions in generating incremental footfall and spend for hospitality operators, particularly when multiple events combine to create a sustained period of consumer engagement.

Alison Jordan, Chief Executive Officer at The Oxford Partnership, commented: “Weekends like this demonstrate just how valuable major sporting occasions remain for the hospitality sector. What is particularly encouraging is that the impact extends beyond the event itself.

Consumers are staying longer, socialising for longer periods and creating incremental spending opportunities for operators.

The combination of football, rugby, charity sport and celebration events generated momentum across the entire weekend, helping venues convert higher footfall into stronger sales. With major sporting moments continuing throughout the summer, operators who can create compelling viewing experiences are well placed to benefit.”

The strongest-performing drinks categories reflected both the sporting nature of the weekend and favourable weather conditions. Cider volumes increased by 20.9% year-on-year, while World Lager grew by 17.7% and Total Lager by 11.1%. Premium Lager also outperformed the market, increasing by 10.7%.

Performance was even stronger in venues screening TNT Sports, where average rate of sale reached 757 pints per pub, underlining the commercial value of live sport in driving consumer engagement and spend.

Burnham Pledges 20% Business Rates Cut for Pubs in Leadership Pitch Greater Manchester Mayor Andy Burnham has put the licensed on-trade at the centre of his political ambitions, vowing to slash business rates for pubs by 20 per cent should he succeed Sir Keir Starmer as Prime Minister.

The pledge, which forms the opening salvo of what amounts to an unofficial Labour leadership campaign, will be welcomed by an embattled hospitality sector that has faced mounting cost pressures since the current government took office in July 2024.

Speaking ahead of his campaign for the Makerfield parliamentary seat — a contest widely seen as a springboard for a future leadership bid — Burnham acknowledged that his own party had misjudged the impact of recent tax changes on small and independent businesses.

rise in line with inflation between 2027 and 2029.

Cafés, independent shops and hairdressers would go further still under his plans, with Burnham pledging to abolish business rates for those operators entirely.

The Mayor is also proposing structural reform to the rates system itself. The threshold at which businesses begin paying rates has been frozen at £12,000 since April 2017 — meaning successive property revaluations have drawn more operators into liability.

Burnham would raise that floor to £18,000 and extend a tapered relief band to £21,000, offering meaningful breathing room to smaller venues and sole traders who currently sit just above the exemption line.

“Our high streets matter to me because they matter to the people who live here,” he said. “I want to make sure that these family-owned businesses, as the heart and soul of this country, are protected and given the chance to thrive.”

Emma McClarkin, chief executive of the British Beer and Pub Association, said: “While the current relief in business rates for pubs is welcome, pubs continue to pay a disproportionately higher rate which grinds down their ability to keep the doors open.

In a striking departure from government messaging, Burnham conceded that Labour had got its economic policy wrong when it comes to smaller operators, stating plainly that his party had “undervalued the contribution these businesses make to our livelihoods and our communities.”

“A further 20 per cent would be a real boost for the local, and raising the threshold so many smaller pubs get taken out of paying rates would make a real difference to high streets and livelihoods.

The comments will resonate strongly within the on-trade, which has been vocal in its criticism of Chancellor Rachel Reeves’s November decision to increase employer National Insurance contributions — a move compounded by a simultaneous rise in the national minimum wage.

“We know how much people value the pub, and we want to work with all parties on long term reform so our pubs stay open, young people stay in jobs, and the local remains at the heart of the community.”

Allen Simpson, Chief Executive of UKHospitality, said: “It’s right to recognise that high street hospitality businesses are the heart and soul of Britain and, crucially, that the system is broken and in need of reform.

Operators across the pub and hospitality sector have repeatedly warned that the twin burden is making recruitment and retention increasingly difficult, with some reporting they have been forced to cut staff hours or reduce headcount altogether.

“The challenges facing local businesses are universal and affect all types of venue, from pubs and restaurants to cafés and hotels. An effective high street strategy needs to deliver a hospitality-wide solution to deliver for all businesses, high streets, towns, cities and communities.

What Burnham is proposing

“To reverse the trend of closures and lost jobs into openings and new jobs, that strategy needs to include a plan for delivering lower business rates and a 10% rate of VAT for hospitality.

Under Burnham’s outline proposals, pubs would benefit from a 20 per cent reduction in business rates from 2027-28, at an estimated cost to the Treasury of around £100 million.

This would go significantly further than the government’s own announced 15 per cent relief for 2026-27, and would counteract the current plan — set out by the Chancellor — under which pub rates are due to

“We continue to have discussions with government about business rates bills for the next two years of this current cycle and continue to have positive conversations with all major parties about business rates across England, Scotland and Wales.”

The Haslam Family Re-Opens Elstree Pub After A 10-Year Closure A derelict building for the last 10 years, The Plough in Elstree has reopened as a village inn, much to the delight of residents, who have been without a pub throughout this time.

been his favourite. The Plough also has a bar; a restaurant – The Stable Restaurant – with seating for 40, and a relaxed Garden Room leading out onto the terrace.

It follows a £1.3m seven-month refurbishment by The Haslam family with support from Star Pubs, Heineken’s leased pub division.

The Plough is the family’s third site with Star Pubs and brings their estate to eight.

Well behaved dogs are welcome indoors in select areas and in the garden and paddock. They are also well catered for with Sir Woofchester Doggie Dinners available from the bar.

Ready for the summer ahead, the stand-out garden – the best in the area – alone cost £250,000 to create. It offers a choice of wonderful green spaces in which to socialise including a 50-seater terrace with rattan furniture, a raised patio and garden seating 250, complete with an outdoor bar, and a 4m x 4m huge TV screen for movie nights and screening of major international sports events such as Wimbledon and The World Cup. There’s a dedicated children’s play area with sandpits, slides and games including table tennis for older kids. The space is adjacent to a paddock where there will be miniature pony days with the opportunity for children to meet them and enjoy pony rides. An additional carpark has also been built providing parking in total for 50 cars.

The interior has retained the building’s charm whilst bringing it up to today’s modern standards. It now consists of a Hitchcock Lounge – a nod to the great director and his association with the pub – full of Hitchcock memorabilia and a cosy log burning stove. Hitchcock used to be a regular at the pub, and it is reputed to have

Says Steve Haslam: “Our team of 40 people have all been through rigorous training under the supervision of our new manager, Michael Poole. They’re friendly and professional and are as excited about the reopening as we are.

“We’ve been overwhelmed by the local support we have received from the community over the last seven months including plants, flowers, cakes and memorabilia. We’re keen for clubs and societies to use the pub, and already have 1800 Facebook followers and get 3-400 likes for every post, which is really encouraging.

“We’re looking forward to a wonderful summer ahead and a great future for The Plough and for Elstree!”

Says Nick Paul, Star Pubs Investment Manager says: “Steve and his family have done a phenomenal job with The Plough. It looks absolutely stunning and has so much to offer. I wish the team much success and residents many happy days and evenings back in their local.”

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CLH DIGITAL

Issue 319

Better Washrooms Drive Better Business: Tork Invites All To Join Movement To Transform Public Washrooms Tork, an Essity brand and the global leader in professional hygiene, today announced the next step in its journey to advancing inclusive hygiene by exploring and eliminating barriers that prevent people from meeting their hygiene needs in public washrooms. Starting today, Tork is opening the door to everyone – from industry experts to cleaning professionals and washroom users – to join the movement to improve public washrooms and pursue better hygiene for all.

Tork is also expanding its formal network of industry experts who can inform and accelerate innovation in hygiene solutions for public washrooms. Tork are launching the “Global expert network for Better Hygiene for All," comprised of facility managers, cleaning professionals, architects, advocates and hygiene specialists working collectively to improve public washrooms. Interested parties can learn more and apply on the website. The brand’s push for inclusive hygiene in public washrooms recognises that the environment, not the capabilities of users, creates barriers to hygiene and wellbeing.

The need is clear. Half of people face hygiene barriers in public washrooms1, yet only 1 in 5 washrooms meet basic cleanliness expectations, creating a critical gap. As a result, over half take action that directly impacts business reputation and revenue. This includes spending less, leaving early, or avoiding the space entirely. Tork is actively addressing this critical issue that impacts both public health and business performance.

Tork is offering several ways to get involved in enabling better hygiene for all. Through the newly launched inclusive hygiene online resource hub, industry professionals – such as business leaders, facility managers, cleaners, designers, and more – now have one-stop access to practical resources, best practices, research, and guidance to help them deliver public washrooms that meet the hygiene needs of as many people as possible.

The site also welcomes everyone to submit feedback, ideas, and suggestions to inform future solutions.

“Inclusive hygiene in the washroom boosts employee experience, customer satisfaction, and business reputation and revenue,” said Jenny Logenius, Global Brand Manager Professional Hygiene at Essity.

“Individuals tell us it brings dignity, comfort, and confidence for themselves and their loved ones. Across the board, we’ve heard people want more – more guidance on best practices, more ways to share feedback, and more solutions that support better hygiene for all. We’re grateful for the momentum and excited to welcome even more voices to help drive meaningful change.”

To learn more and join the movement for Better Hygiene for All, visit www.torkglobal.com/gb/en/about/inclusive-hygiene/join-the-movement

The Old Horse Celebrates 162 Years by Giving Away 162 Free Pints on Beer Day Britain One of the Leicester’s most historic pubs, The Old Horse, is raising a glass to its remarkable 162-year legacy by giving back to the community in the best way it knows how – with 162 free pints.

Taking place on Beer Day Britain (15 June), the giveaway invites guests to join the celebrations and enjoy a pint on the house, marking more than a century and a half of serving great beer and good times.

The simple but generous initiative will see 162 pints given away on a first-come, first-served basis, offering a fitting tribute to the pub’s long-standing place at the heart of the community. Those taking part can choose from a free pint of Guinness, Cruzcampo, Everards Tiger and Heineken 0.0.

Sam Hagger, Founder of The Beautiful Pubs Collective, said: “The Old Horse has always been about great beer and great people, so giving away 162 pints felt like the perfect way to celebrate the legacy of

this amazing pub as well as Beer Day Britain.”

Beer Day Britain, the national celebration of UK beer, provides the perfect backdrop for the event, bringing together beer lovers across the country to champion pubs and brewing heritage.

Known for its wide range of beers on tap, including a standout Guinness offering, The Old Horse continues to balance tradition with quality, ensuring every pint poured lives up to its reputation. The historic pub has recently reopened after completing a £1 million joint investment with Everards of Leicestershire.

Guests are encouraged to arrive early to secure their free pint and be part of what promises to be a lively and memorable celebration.

The event is open to over-18s only, and drinks will be served responsibly.

New Report Urges Government Action on Escalating Safety, Hen Welfare and Reputational Risk from Imported Eggs A new report has revealed a dramatic surge in egg imports often produced to significantly lower food safety and hen welfare standards, creating what industry leaders warn is an urgent and escalating risk for UK consumers, retailers, manufacturers, and foodservice operators.

The Shell Shocked report, which also highlights the lack of effective border control inspections to prevent inferior products from entering the UK, has prompted the British Egg Industry Council (BEIC) to urge the Government to take immediate action to stop these eggs flooding the British market.

According to the report, UK egg imports have risen 60% since 2021, increasing from approximately 1 billion to 1.6 billion eggs per year. Ukraine has emerged as a major source of this growth, with exports to the UK rising 65.6% in 2025 alone. These products, most of which are produced in conventional battery cages, illegal here since 2012, are increasingly competing with British eggs produced under the world-leading British Lion Code of Practice.

Shell Shocked also highlights how this surge has coincided with a se3ries of egg-related food safety incidents across Europe. Recent examples include 123 confirmed illnesses in the UK in late 2025, traced to a single imported egg distributor (origin unconfirmed), banned antibiotic residues found in Ukrainian eggs entering European markets; ongoing Salmonella investigations in Sweden linked to Ukrainian imports; and more than 200 UK cases in 2024 associated with imported Polish eggs.

Nick Allen, Chief Executive of the BEIC, said: “This report highlights the real and urgent risks that inferior imports pose for consumers and the wider food industry.

“Any consumer would be appalled at what the Government is doing to undermine their safety. More than 90% of eggs produced in the UK are covered by the British Lion Code of Practice, one of the most comprehensive food safety schemes in the world. British farmers have invested hundreds of millions of pounds to

meet these standards, including vaccination against Salmonella and not using conventional battery cages.

“Allowing lower-standard imports to undercut UK egg producers is not protectionism, it risks undermining consumer safety, public confidence in eggs and the resilience of our domestic food supply.

“It is time for the Government to act in the interests of consumers and ensure that any eggs and egg products entering the UK meet our standards, starting with stronger controls at the border.”

Food safety expert, Dr Lisa Ackerley, who reviewed import controls for the report, added: “Most consignments are not physically inspected, testing is risk-triggered rather than systematic, and sampling frequencies are not publicly disclosed. As a result, contamination or residues may only be identified once illness occurs or overseas alerts are issued, meaning product may already be in kitchens, factories or on shelves.

“It is also worth noting that British Lion eggs are Food Standards Agency approved for vulnerable groups to consume runny, while imports are not. That is a serious food safety risk for imports.”

The Shell Shocked report calls on retailers, manufacturers, and foodservice operators to urgently review their sourcing policies for eggs and egg ingredients, strengthen traceability requirements, and ensure they are not inadvertently compromising consumer safety.

It also calls on the Government to align import standards with UK food safety and hen welfare rules and introduce systematic testing and effective inspections at the border to ensure eggs entering the UK meet the same high standards required under the British Lion Code of Practice.

To view the full report email info@britegg.co.uk, visit www.egginfo.co.uk or call 020 7052 8899.

99 Problems

British Lion eggs ain’t one Don’t gamble on imported eggs, they can represent a serious health risk to vulnerable groups.

Make the Smart Choice.

British Lion - The eggs you can trust.

egginfo.co.uk

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CLH DIGITAL

Issue 319

Over A Third Of UK Hotels Say Extreme Weather Is Their Greatest Concern, According To Research Looking to the year ahead, UK hoteliers are most concerned about disruption to travel and their operating environment. More than a third (38%) name extreme weather or natural events among their top three concerns for the next 12 months. This is according to European tech and travel leader Booking.com’s sixth annual Accommodation Barometer which draws on insights from UK accommodation executives and managers.

Closely following extreme weather are concerns related to local disruptions affecting guest access or operations, such as transport strikes or construction works (37%), and payment fraud or chargebacks, which was cited by 30% of respondents.

Despite these concerns, the report points to a sector entering 2026 from a position of steady and broadly positive sentiment.

Three in five UK accommodation providers, 61%, expect their business to develop favourably in the coming months, while 56% rate their performance over the past six months positively.

Supporting this, the report also finds UK accommodation providers have enjoyed consistent operational performance in the past six months, with 47% seeing average daily rates increase. While a similar proportion (48%) reported higher occupancy.

However, the findings also point to a more cautious investment backdrop. Over two-fifths (42%) of UK hoteliers say they have little to no difficulty accessing financing, but 28% report that access to financing and capital is difficult. This suggests that, although confidence remains relatively resilient, operators are balancing positive

demand indicators with a more pressured cost and funding environment.

As the accommodation sector becomes increasingly digital, cybersecurity remains a key area of focus for UK operators.

Almost two thirds (63%) feel their cybersecurity preparedness is (fully) sufficient. At the same time, 9% say they have been affected by a cybersecurity or data security incident in the past 12 months.

UK hoteliers have widely adopted core technical protections, with 94% using network security solutions such as firewalls, 90% using secure payment processing systems and 88% carrying out regular software updates and security patches. However, adoption is lower for personnel-led measures, including staff training on cybersecurity best practice, used by 60%, and multifactor authentication for staff logins, used by 62%.

“The UK accommodation sector is heading into 2026 with steady confidence, but operators are clearly alert to the disruption that can affect both travel and day to day operations,” said Ryan Pearson, Regional Manager for UK & Ireland at Booking.com.

“What stands out is the industry’s resilience, from maintaining occupancy and protecting the guest experience, to strengthening digital systems as bookings and operations become increasingly technology led. At Booking.com, our role is to support partners with the insights, tools and technology they need to adapt and continue delivering great travel experiences.”

Hospitality Rides 2026 Raises £403k For Industry Charities As Organisers Unveil Next Year’s Challenge The Hospitality sector is celebrating a monumental achievement as Hospitality Rides has successfully wrapped up, raising an impressive £403k. The epic 400km sponsored cycle across Vietnam saw 29 dedicated industry professionals get involved, demonstrating an incredible commitment to supporting two vital hospitality charities: LTC and Only A Pavement Away.

This year’s Hospitality Rides saw the 29 hospitality leaders pushed to their limits. With gruelling climbs and intense heat over five days, they cycled from Truong Son to Hoi An where they hit a maximum elevation of 1,675m – the equivalent to climbing a skyscraper 100 times.

Having overcome the challenge in Vietnam, organisers have announced that fundraisers will take on an epic ride across Chile in 2027.

The £403k total will enable LTC and Only A Pavement Away to continue their vital work supporting people across the hospitality sector. LTC provides a wide range of practical advice, financial assistance, and health and wellbeing support to people in licensed hospitality; while Only A Pavement Away helps people facing homelessness, prison leavers, and veterans into long term, stable employment in the industry.

This year’s ride was backed by sponsors Avani Solutions, Carlsberg Britvic, KAM, Molson Coors, Punch Pubs, Sky, Fleet Street, and Natural Selection Design.

On the third day of the ride, typically the toughest, both the riders and supporters across the UK – including teams from leading operators Aubrey Allen, Caravan, Dishoom, and Pizza Pilgrims – donned orange socks. Orange is the colour of energy and enthusiasm, and orange socks have become a symbol of the ride

as a way to show support for the riders whilst raising additional funds for the two charities.

Katy Moses, Ride Founder and KAM Managing Director, said: “Hospitality Rides 2026 was our toughest year yet. The climbs, the heat, and the sheer distance pushed every rider to their limits, but the strength and determination shown throughout the week were extraordinary. I couldn’t be prouder of everyone who took part or more grateful to the sponsors and supporters who made it possible. The incredible total of £403k raised will have a major impact through the vital work of LTC and Only A Pavement Away, supporting people across our industry when they need it most.”

Joby Mortimer, Director of Charity Operations at LTC, said: “This year’s Hospitality Rides was every bit as challenging as we expected – and then some. The hills, intense heat, and exhaustion tested us both physically and mentally, but knowing why we were riding kept us going. Being part of this journey and seeing the generosity of the hospitality industry firsthand has been incredibly motivating. The awareness and funds raised through this ride will allow the LTC to continue to provide vital support to people with their health, wellbeing, and financial needs across hospitality.”

Greg Mangham, Founder and voluntary CEO at Only A Pavement Away, said: “The commitment and dedication shown by every rider who took on Vietnam is truly inspiring. Hospitality Rides is instrumental in raising funds for our charity every year, and our half of the total will go directly towards helping people facing homelessness, prison leavers, and veterans to rebuild their lives within our industry. We are extremely grateful to everyone who donated – your support makes a real difference.”

Why 0% Belongs on the Wine List, Not Off It Article supplied by Lanchester Wines (www.lanchesterwines.co.uk) Moderation is no longer a niche behaviour. Today’s on trade consumer is increasingly conscious about when, how and how much they drink, yet crucially, they still want to participate in social occasions. For operators, that presents an opportunity rather than a threat.

As a wine business, we firmly believe that zero alcohol options work best when they sit alongside full strength wines, not instead of them. A well curated 0% sparkling offer keeps mixed occasion tables together, protects dwell time and ensures no guest feels excluded from a celebratory moment.

with a Silver award at the People’s Choice Drinks Awards, reinforcing that alcohol free no longer means compromise.

From France, Moutard M0% reflects the pedigree of a historic Champagne house applying the same care and expertise to a zero alcohol expression. Crisp, refined and food friendly, it offers operators a credible alcohol free option that sits comfortably on premium wine lists.

Two standout examples in our portfolio are Tommy Bacco 0% Sparkling from Tombacco in Italy, usually known for its Prosecco. And Moutard M0% Sparkling from Famille Moutard in France, usually known for its high end Champagne and Burgundy wines.

Consumer data consistently shows that around half of on trade drinkers are now moderating their alcohol intake, driven by health, lifestyle and financial considerations. Many are not abstaining completely, but alternating between alcoholic and alcohol free serves over the course of an occasion.

Tommy Bacco 0% brings Italian flair to the category. Made from premium grape must, it delivers freshness, balance and persistence rather than overt sweetness. Importantly, it looks and serves like sparkling wine, making it an easy swap. Its quality credentials were recognised

For operators, the message is clear: offering high quality 0% sparkling alongside wine keeps guests engaged, supports inclusive hospitality and protects revenue. Done well, alcohol free doesn’t dilute the wine offer, it strengthens it.

Why Wine on Tap Is Becoming a Smarter Part of a Modern Wine Offer

By Ben Cotts, Lanchester Wines As the UK hospitality sector prepares for another busy summer season, operators are

Sustainability Without Sacrifice

once again focused on maximising outdoor

Sustainability is now an important

trading, improving service efficiency and

consideration for both operators and

meeting evolving consumer expectations.

consumers. Wine on tap offers a clear

While glass bottles remain central to any

sustainability advantage, with one 20 litre keg

quality wine list, wine on tap is increasingly

replacing the equivalent of around 26 glass

being used alongside them as a practical way

bottles, significantly reducing packaging and

to support seasonal demand, particularly in

transport weight.

high volume and alfresco settings.

At the same time, bottled wine continues to At Lanchester Wines, we work closely with

play an essential role, particularly for premium

venues that successfully combine traditional

selections, special occasions and provenance led

bottled wine service with keg wines to create

listings. For many operators, the most effective

flexible, profitable wine programmes that

approach is a balanced one, using different

adapt to changing trading patterns without

formats to suit different needs.

compromising quality or choice.

Supporting Summer and Outdoor Service

Ease of Service During Peak Trading Seasonal trading often brings influxes of new or

Outdoor trading presents unique challenges for wine service. Increased footfall, faster

temporary staff. Wine on tap helps simplify

turnaround and limited storage space can all put pressure on teams during peak

training and service during these periods. Consistent portion control, reduced handling

summer days. Wine on tap offers a practical solution in these environments, allowing

and faster pours all help teams work confidently and efficiently during busy summer

pubs, bars and terraces to serve wine by the glass quickly and consistently.

service.

Dispensing wine from a keg speeds up service at busy bars and outdoor counters,

From a management perspective, tighter stock control and minimal wastage make keg

helping reduce queues and maintain momentum. Many venues retain premium bottled

wine a valuable tool during high turnover periods.

listings for table service, while using keg wines in beer gardens or terrace areas, ensuring customers can enjoy wine in the format that best suits the occasion.

A Versatile, Food Friendly Range

Freshness and Reliability in Warmer Conditions

Lanchester Wines’ 20 litre keg range has been developed with versatility in mind, featuring approachable styles such as Pinot Grigio, Sauvignon Blanc, Merlot and Malbec,

Summer heat can be challenging for wine storage, particularly in outdoor or temporary

alongside lighter, aperitif style options including Bianco Frizzante and Glera. These

bar setups. Key Keg systems keep wine protected from oxygen throughout service,

wines sit comfortably alongside bottled lists and pair well with seasonal menus.

preserving freshness even during extended periods of warm weather. This reassurance allows operators to offer wine by the glass more freely across the day, from lunchtime through to evening trade.

Planning for a Profitable Summer Wine on tap is not about replacing bottles, but

It also opens up the opportunity to list styles

about building a wine offer that works harder across

that work beautifully chilled in summer, with

all parts of the business. With the right balance,

reliability and consistency across every serve.

operators can deliver speed, sustainability and

Broadening the Wine Offer by the Glass

consistency while retaining depth, theatre and choice.

For venues planning for summer, keg wine has

Wine on tap also gives operators more freedom

become a valuable addition, helping future proof

when building by the glass wine lists. It opens

the wine offer, whatever the weather brings.

up the opportunity to offer indigenous or regional varietals at a more accessible price, encouraging guests to trade up or explore beyond familiar choices.

For many venues, keg wine supports a relaxed, informal style of drinking, offering wines that you will find yourself drinking in tavernas and enotecas whilst holidaying across the Med. These are approachable, food friendly wines designed for enjoyment rather than ceremony, well suited to casual dining, sharing plates and sociable outdoor settings.

01207 52 1234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk

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CLH DIGITAL

Issue 319

Sector Leaders Warn Tax Hikes Driving Youth Unemployment Crisis Hospitality industry leaders are sounding the alarm over rising youth unemployment, pointing to the government’s employer National Insurance Contributions (NICs) increases as a key driver pushing the sector — and the broader economy — toward crisis point.

“As Alan Milburn has said, there needs to be a shift towards getting more people work ready. We agree wholeheartedly, and already have in place supported pathways into work, like the Hospitality Skills Passport, which directly helps people who are out of work into hospitality jobs.

Senior figures across the pub and hospitality trade are urging ministers to reconsider the NIC rises, arguing the additional financial burden is making it increasingly difficult to bring young workers into the industry.

“Utilising this kind of pre-employment training is critical, as well as delivering reform of the Apprenticeship Levy to allow employers to more effectively use their levy funds to support this work.”

An interim government-commissioned review into youth joblessness, led by former health secretary Alan Milburn, has lent weight to those concerns, concluding that the contributions hike has significantly increased the cost of employment — with retail and hospitality bearing the heaviest impact. These sectors, the review noted, have traditionally served as the most accessible entry points into the workforce for young people in Britain.

Industry figures cite estimates suggesting the changes have added approximately £4,000 to the annual cost of employing a young worker. Compounding the pressure, recent increases to the National Minimum Wage — now set at £10.85 per hour for 18 to 20-year-olds and £12.71 for those aged 21 and over — have further stretched already tight margins.

The government has also signalled its intention to abolish age-related pay bands entirely, describing the current tiered structure as discriminatory.

Allen Simpson, Chief Executive of UKHospitality, said: “This interim report is clear sighted analysis of how significantly increasing employment costs directly reduces job opportunities, particularly for young people.

Michael Kill, CEO of the Night Time Industries Association, said: “This government has created its own youth unemployment crisis through a tax system that is fundamentally not pro employment and certainly not pro youth employment.

The night time economy has historically been one of the largest employers of young people in the UK, providing essential first jobs, flexible work, training opportunities and long term careers across hospitality, leisure, live events and entertainment. Yet businesses are now being punished for employing people.

Rising National Insurance Contributions, escalating wage pressures and relentless operational costs have destroyed confidence in recruitment across large parts of the sector. Employers are being forced to reduce hours, freeze hiring or stop recruiting altogether because the financial risk of taking on staff has become too high.

The consequence is now clear. Young people are being locked out of the workforce at the very moment they should be building skills, confidence and careers.

“The rapid loss of around 100,000 hospitality jobs after the 2024 Budget and the increase to employer NICs was the canary in the coal mine and should have been recognised as such by the Government.

You cannot continue increasing the cost of employment while claiming to support growth and opportunity.

Current policy is actively shrinking entry level opportunities and damaging sectors that traditionally employ large numbers of younger workers.

“The solution is to reduce the cost of employment for hospitality businesses. As the biggest youth employer and driver of social mobility, thousands of job opportunities can be unlocked as a result. The Government needs to make it economically beneficial to employ young people once again.

If the government is serious about reversing rising youth unemployment, it must urgently reduce the tax burden on employers, starting with National Insurance Contributions, and rebuild confidence in recruitment before long term damage is done to an entire generation entering the workforce.”

Culinary Director Peter Recognised with Worldchefs President’s Medal A key figure in the Welsh hospitality industry has been awarded the prestigious President’s Medal at the Worldchefs Congress and Expo 2026 for his work promoting the culinary arts and profession.

ticularly over the past two years and his dedication to the Culinary Association of Wales ,” said Mr Cuthbert. “Peter is someone who has been instrumental in the success of this congress and has kept us refreshed and fed like kings.”

Peter Fuchs, culinary director of The Celtic Collection and International Convention Centre Wales (ICC Wales), Newport, was instrumental in bringing the Congress and Expo to Wales from May 16-19 – the global event’s first visit to the UK in its 98-year history.

Responding to the honour, Peter said: “I wasn’t expecting this medal but it’s nice to be recognised for what we have done here to host this congress. It was many years in the making and finally we managed to get it here.

Attracting 800 chefs from around the globe to ICC Wales, the event organised by the World Association of Chefs’ Societies (Worldchefs) in partnership with the Culinary Association of Wales (CAW), of which Peter is a prominent member.

“I have spoken to many delegates who are surprised and didn’t realise that we had this fantastic convention centre here in Wales.

Presented by Worldchefs president Andy Cuthbert, the President’s Medal recognises individuals who have undertaken activities within their own country to promote the advancement and profile of the culinary arts and profession.

“This medal is recognition of the work that Peter has done, par-

“I have to say that my culinary team, under the direction of ICC Wales executive head chef Gavin McDonagh, have done a fantastic job. Without them, we could not have delivered what we have done for the congress.

“It has been a very busy two weeks, because we had other functions before the congress and the team delivered 2,000 covers last weekend alone.”

Versatile Food Order, Label and Receipt Printing from Star Micronics Given the rise in multichannel ordering in recent years we are seeing growing demand for customer collection and third-party delivery, resulting in the need for versatile printers to print food and drink ingredient labels, food orders, clear permanent and repositionable delivery and customer collection labels as well as bag seals.

With more focused legislation around accurate ingredients and allergy identification for pre-packed food and drinks, label printers increasingly have a range of tasks to perform resulting in the emergence of versatile multifunctional printers that can respond and adapt to any environment and application.

Integrating printers into the food preparation process which allow different sizes and types of labels to be printed from one easy-to-use device; variable length food and allergy labels, nutrition information alongside food delivery orders and labels, means businesses can meet today’s requirements as well as future-oriented labelling applications.

In line with growing demand for versatile omnichannel labelling solutions, Star has significantly expanded its Cloud-connected label printer range. These solutions meet the requirements of both local printing as well as printing from central databases, while providing simple set-up and provisioning of wireless printers to facilitate printing ‘out-of-the-box’.

NEW Star mC-Label2 printer For businesses that require both order and label printing solutions, the new multi-media mC-Label2 printer

offers two distinct models; an entry-level model with tear bar for printing traditional liner backed die cut labels and a multifunctional model which features an auto cutter for printing traditional pre-formatted die cut labels, high adhesive permanent and semi-permanent linerless labels as well as receipts. These include labels such as permanent food and allergy labels for food storage, customer collection and delivery labels in addition to customer orders.

The compact mC-Label2 printer is ideal where space is limited and thanks to its IP22-rated design the printer can be used safely in a variety of environments. At less than 10cm wide and with a unique front-loading design for easy paper loading, the mC-Label2 fits neatly on or under the counter, on a shelf or where workspace is limited.

Despite its compact size, the mC-Label2 can accommodate high-capacity media rolls up to 102mm in diameter, reducing the frequency of paper roll changes. Paper width is fully adjustable from 25mm to 60mm, while the high-resolution 300dpi print head ensures small format text, barcodes and graphics are clear and legible, even in paper saving mode. The larger mC-Label3 printer is ideal for wider media up to 80mm.

For more information on Star’s complete range of food order, label and receipt printing solutions, visit www.Star-EMEA.com See the advert on the back cover for further details.

Issue 319

CLH DIGITAL

17

Geopolitical Tensions Hit London Hotels As Holidaymakers Stay Closer To Home The UK hotel market managed to hold up in April despite geopolitical tensions, while London demand continued to take a hit, according to RSM UK Hotel Tracker.

sumers are not planning to take a holiday in the next 12 months, jumping from 19% before the Iran war hit.

“Looking ahead, the heatwave in May, particularly during half term, should have given the hotel market a welcome boost. Given current geopolitical tensions, consumers are favouring last minute bookings rather than planning in advance. So, provided the hot weather continues over the summer, UK staycations may be the preferred holiday option for many. While it’s encouraging to see an uplift in domestic demand, this alone is unlikely to offset the loss of overseas visitors.”

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of London hotels fell again from 78.9% to 77.4% in April year-on-year, but was up marginally from 75.7% to 76.2% in the UK. Average daily rates (ADR) of occupied rooms in London rose slightly from £199.95 to £202.29 in April year-on-year, and increased from £137.77 to £140.24 in the UK. Revenue per available room (RevPAR) dipped from £157.68 to £156.60 in London but was up from £104.36 to £106.88 in the UK.

Thomas Pugh, chief economist at RSM UK, added: “It is now inevitable that 2026 will be a tougher year for consumer-facing firms. Fuel prices have already surged and Ofgem have confirmed that the energy price cap will jump 13% next month, which will push inflation back to 3.5%. At the same time, pay growth is slowing, especially in the private sector. The result is that real wages will stagnate in the latter half of this year.

As a result, gross operating profits decreased in London from 34.1% to 32.5% in April year-on-year but were relatively flat in the UK at 29.6%.

Chris Tate, partner and head of hotels at RSM UK, said: “As nervousness around the Iran war drags on, so does the hit to London’s hotel market with some overseas tourists delaying or cancelling their trips to avoid potential travel disruptions. That said, demand in the rest of the UK appears to be holding up as domestic travellers that still want to get away opt for lower-risk options closer to home.

“Uncertainty stemming from the conflict in the Middle East, exacerbated by a rise in airfares, has clearly dented consumer confidence. In fact, nearly a third (31%) of UK consumers have changed their travel plans as a result, either by cancelling, postponing or changing destinations*. In addition, over a quarter (27%) of con-

“Consumer confidence has held up slightly better than we thought it would so far and households are entering the shock with a high savings ratio, which means there is scope to offset the hit to real incomes on spending by saving less. However, the longer the crisis goes on for, the more likely it is that consumers start paring back discretionary spending.

“Fortunately, we think that hotels will still hold up well during the crucial summer months. Inflation is unlikely to peak until Q4, and we estimate that it takes roughly nine months for a rise in jet fuel to materially push up airfares as most airlines hedge against oil prices and tickets are usually booked well in advance.”

Record Boom in Sales of Lower Strength Beers An alcohol duty regime change has led to a boom in lowerstrength pint sales and 200 million units removed per year since 2023, latest research shows.

“Beer is already a low strength alcohol beverage, but brewers have come up with an incredible choice of lower strength products, which means more people than ever before can moderate and pubs can give people a great choice.

The results are proof that when Government supports business, business can boost the economy and help people choose lower strength options, the British Beer and Pub Association said.

“However, UK beer drinkers continue to pay amongst the highest duty rates in Europe and brewers and pubs face eye-watering increases in the cost of doing business.

In the Alcohol Duty Review in August 2023, drinks of 3.4% ABV and lower were granted a lower tax rate, along with a new draught duty relief to support pubs.

“This is why we need to go further and cut beer duty to support our brewers and pubs, ensure a pint remains affordable for all, and help give consumers more choice.”

Since this came into effect, 200 million fewer units of alcohol have been removed every year up until 2025, research from Oxford Economics, British Beer and Pub Association and The Brewers of Europe.

Sales of lower strength beers – classed as between 1.3% and 3.4% – have boomed since the ADR, with brewers investing in a new range of lower strength beers, the BBPA said.

The subsector was only 0.4% of the market – the equivalent of 35m pints – in 2022 but, since the tax changes this has grown rapidly to over 12% of the market – equating to 912m pints, the leading trade body said.

Emma McClarkin, CEO of the British Beer and Pub Association, said: “It is clear that a progressive alcohol duty regime that incentivises lower strength products can help grow the economy, give people more options, and support public health goals.

The analysis, produced by Oxford Economics and commissioned by the British Beer and Pub Association and The Brewers of Europe, said that the changes to the duty regime have helped businesses make firm progress towards meeting the key objectives the government set out.

It pointed to significant innovation through the reformulation of products to below 3.5% and increased consumption volumes of lower strength alcohol drinks.

The research, which looked at sales up until the end of 2025, said academic literature suggests that a reduction in alcohol units consumed of this scale would result in health benefits at a population level.

Pubs across the country now serve a huge range of beers, including lower strength alcohol beer and great alcohol-free beers, the British Beer and Pub Association said, which means that customers have a greater choice than ever.

Marston’s Dragon Boat Race Team Makes a Splash with £4,500 Fundraising Success Colleagues from across Marston’s have raised £4,500 for charity after competing in this year’s Dragon Boat Race at Himley Hall, West Midlands — bringing the brewer and pub operator’s cumulative total from the event to more than £15,000 in recent years.

More than 20 team members took part in this year’s race, with participants ranging from first-time paddlers to experienced competitors. The funds raised will be split between Wolverhampton Rotary Club and the Marston’s Foundation.

Wolverhampton Rotary Club works to bring people together to volunteer their time, skills and energy in support of local, national and international causes. The

Marston’s Foundation serves as the company’s dedicated charitable giving platform, channelling the collective generosity of its pubs, teams, partners and guests towards community initiatives across the country.

The event drew a strong contingent of supporters from colleagues, friends and family, who gathered on the sidelines to cheer on the competing crews throughout the day.

A spokesperson for Marston’s said the result reflected the company’s ongoing commitment to community engagement and charitable giving through the Foundation and wider partnerships.

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

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Scenic Pubs Face Steeper Tax Bills Under Revised Valuation Office Guidance Pubs situated in countryside settings, alongside rivers, or adjacent to green open spaces face significantly higher business rates bills following fresh guidance issued to HMRC valuation surveyors.

Venues that open for breakfast service, daytime coffee trade, or late-night operations are similarly in the frame for higher assessments, meaning a broad cross-section of the sector could feel the impact.

The updated direction instructs officials to assign elevated assessments to what are being categorised as “character properties” in visually appealing locations — a move critics have branded a tax on scenic success.

Allen Simpson, the chief executive of UKHospitality, said: “We have long called for complete reform of the broken business rates system, which has seen hospitality pay far more than its fair share for decades.”

The guidance will shape the revaluation of close to 40,000 licensed premises across England and Wales, marking one of the most consequential shifts in pub taxation methodology in recent years.

Business rates are levied as a proportion of a property’s rateable value — a figure set by the Valuation Office and revised periodically to reflect prevailing market conditions. Under the new approach, operators in attractive rural or waterside settings could face materially higher rateable values, and therefore substantially bigger annual bills.

The scope of the new guidance extends beyond location alone. Pubs that offer children’s play areas or large car parks are also understood to face upward adjustments, as are gastropubs trading on premium menus.

“While an ongoing review of valuation methodology for pubs and hotels is positive, we still need the Government to deliver its commitment to lower rates bills for the entire hospitality sector.

“That is one of the critical ways to reduce hospitality’s cost burden, which is the highest in the economy.”

Operator concerns are also shaped by timing. The current revaluation follows a previous assessment conducted during the Covid19 pandemic, a period of exceptional disruption that depressed rateable values across the board.

With trading conditions now normalised, many pubs are braced for sharp increases even before the new scenic-location criteria are factored in.

Shepherd Neame Celebrates Excellence Across its Estate at Annual Pub Awards Shepherd Neame has named The Spitfire at Kings Hill its Pub of the Year at the brewery’s annual Pub Awards ceremony, held at Canterbury Rugby Club.

Sustainable Pub of the Year was awarded to The Old House at Home in Dormansland, which judges praised for its authentic commitment to sustainability and local sourcing.

Licensees Michael and Julia Foxwell, who have previously received recognition for their environmental initiatives said they were particularly pleased to receive their first award from Shepherd Neame.

The Kent-based brewer and pub operator — Britain’s oldest brewery — presented 16 awards at the event, which recognises outstanding performance across its 286-strong estate spanning London and the South East.

The Heart of the Community Award was presented to Tim and Lacey Stowell of The Market Inn in Faversham for a series of community fundraising efforts including putting on a fundraising day in the space of six days which made more than £5,000 for a local man fighting cancer and his family.

The Spitfire took the top honour on the strength of record-breaking financial results, an exemplary guest experience and a demonstrable commitment to staff development, with judges highlighting the team’s collective investment in the pub’s ongoing success.

Chef of the Year was awarded to long-serving Shepherd Neame team member Paul “Potter” Gills, who is now Head Chef at The Horse and Groom in Wilmington. He said: “My job has evolved into more than just cooking – it is more about mentoring and teaching the next generation of chefs.

It’s rewarding to know that I am helping shape the future of

For General Manager, Chris Peach, and Deputy Manager, Jodie Butcher, it was a welcome recognition of the team’s commitment to customer service and creating a welcoming atmosphere for guests.

“We love our regulars, every one of them,” said Chris, while Jodie added: “The core of hospitality is making people feel appreciated and looked after. When customers come in and we give them ‘the sparkle’ it isn’t just doing a job – we want them to leave feeling valued. No matter what, the customer comes first.”

Shepherd Neame.”

Tenanted Pub of the Year went to The Coastguard in St Margaret’s Bay, which is frequently described by its customers as a ‘hidden gem’, and is now run for Shepherd Neame by licensee Jim Cleaver, who also runs two other pubs for the brewer. He and his team were praised for their consistently high standards which had helped build a strong reputation and rising sales.

Josh was praised for working incredibly hard to increase his skills in the kitchen, as well as, in his spare time, being an ambassador for Shepherd Neame, representing the company and winning a bronze and silver medal at The International Culinaire 2025 and 2026.

Managed Business of the Year went to The Duke of Wellington in Belgravia, which, under long-serving General Manager, Michael Johnson, has seen dramatic improvements in sales during the last year, in a fastevolving industry.

He said: “I just love the place and the people. It is wonderful for our team to be recognised with this award – we all work hard to provide a really special experience.”

Best Accommodation Offer went to The Woolpack Inn at Chilham, which reopened in 2023 following an extensive two-month refurbishment by Gordon and Sharon Thompson, who run four Shepherd Neame sites. The pub, which boasts 14 stylish bedrooms, is managed by daughters Molly and Leanne. Molly said: “We have worked so, so hard, every day to make The Woolpack a success, and we’re extremely proud of what we’ve achieved. It means a huge amount that all our work is appreciated.”

The Outstanding Contribution award went to Carol and Kevin James, who will soon be retiring after running The Plough Inn at Lewson Street, near Faversham, for 14 years. The couple were described in their nomination as delivering ‘passion on a plate’, and receive hundreds of top rated reviews on TripAdvisor every year.

New General Manager went to Aura Bodian, who has been running The White Horse and Bower in Westminster. Aura has led the pub for just under a year and was also celebrating success for her wider team, with colleague Maria De Guzman receiving the Best Bar Person award. Maria said: “It really is a lovely team to work with and Aura is incredibly supportive.”

Customer Service Pub of the Year was awarded to The Kings Arms in Dorking, which provides an exceptional guest experience, with customers consistently giving it a 5 star Google rating. It was collected by General Manager Rachel Humphries.

One of those to benefit from mentoring and support from chefs across the company is Josh Lane, from The George Hotel, Cranbrook, winner of Apprentice of the Year.

The Best Food Offer went to a delighted team from The Juggs in Lewes. Licensee and Head Chef Greg Coleman, who runs the pub with Carla Marsh, said: “Everything on our menu is made from scratch and prepared with real care. We’re passionate about using local produce – much of it is grown so nearby we can look out of the window and see it in the surrounding fields.”

The Best Beer Offer award was scooped by The Mackland Arms in Rainham, which is popular with regulars and is well known for its well-kept cask ales, including Bishops Finger. Licensee Simon Olley said: “I’m pleased to receive this award, although I’m a little surprised – I simply focus on keeping great beer and doing it properly.”

The Best Wine Offer was awarded to The Sportsman in Seasalter, which was praised for having well informed, knowledgeable team members who are happy to recommend a bottle to discerning customers, and supporting local wineries. Phil Harris, who runs the site with his brother Stephen, and received the award with his wife Teresa, said: “We regularly work with our staff to ensure they have a strong understanding of our wine selection, and our customers are extremely knowledgeable about wine themselves.”

The recipient of the New Licensee award was Kevin Curry of The Green Man at Herongate, who has seen a surge in sales and new customers after only taking on the pub just over a year ago.

Chief Executive Jonathan Neame said: “While the hospitality industry continues to face challenges, pubs remain vital places where people come together to socialise, celebrate and connect. The sector also plays an important role in creating opportunities for young people entering the world of work.

“These awards are a great opportunity to recognise and thank our team members and licensees for their incredible dedication and hard work in delivering exceptional experiences for our customers. Their commitment to their communities is at the heart of everything we do.”

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Mid Glamorgan Pub Supercharges Support for Local People By Expanding Community and Charity Events The White Cross Inn in Groeswen, near Caerphilly, is stepping up its mission to bring people together and tackle social isolation by expanding its calendar of community and charity events.

The project has been supported by the DBT as part of its Hospitality Support Fund, which aims to strengthen rural communities by helping pubs diversify and remain sustainable community assets.

Run by publican Mair Arthur, the White Cross Inn is known as the beating heart of the local area. It is a place where neighbours meet, friendships flourish, and the pub’s regular fundraising efforts make a real impact.

Publican Mair Arthur said: “We always offer a warm welcome at the White Cross Inn, and these new gazebos and the TV will help us do even more for our community. They’ll give us more space to support local suppliers, more room for people to get together, and more opportunities for friendships to grow.

With the addition of gazebos and a new TV system the pub is set to host even more events for residents in this rural community, including bigger gatherings and better facilities for local groups and charities.

“Being able to provide a safe, friendly space where people can connect is a real privilege.”

The gazebos were used at the pub as it hosted its first-ever Farmers Market during the May Bank Holiday (2-4 May 2026). Local farmers and makers showcased the very best of the area, with stalls selling fresh pork, lamb and beef, alongside denim crafts, seed signage, a sheep-themed stall, homemade cakes, and even traditional Mead.

The gazebos will also support a packed programme of activities from summer fetes and the annual Village Party to events run by community groups, charities, and sports teams such as the local cricket team.

Pub is The Hub regional advisor Roger Belle added: “Mair and the White Cross Inn already make a huge positive difference to local people. These new facilities will help the pub grow its events, boost its charity fundraising, and support local businesses and all while giving more people a reason to come together. That’s vital for tackling loneliness and social isolation.”

Image credit: Pub is the Hub

The new TV system, which integrates with PA equipment supported by Pub is The Hub in 2024, will enable everything from farmers’ meetings and historical talks to quizzes, karaoke and movie nights. It also strengthens the support already offered to popular local groups such as Knit and Natter, the Beerbellies Club, sports teams and the Wacky Wanderers walking group.

With expert guidance and access to a grant from Pub is The Hub, supported by the Department for Business and Trade (DBT), the new gazebos and TV have further strengthened the White Cross Inn as a welcoming community venue.

Kate Dearden, Minister Employment Rights and Consumer Protection, said: “Rural pubs like the White Cross Inn are vital to their communities.

Whether it’s by creating jobs or providing residents, like those in Groeswen, with a place to come together, socialise and beat isolation.

“This is exactly why we are working to secure the future of rural pubs with our Hospitality Support Fund.

From April every pub will also get 15% off its new business rates bill on top of the £4.3bn support package announced at Budget.”

The pub is also a star in its own right. It was used for filming for the latest series of Death Valley and was also in the BBC TV show Dr Who.

Pub and Beer Group Unveils Record-Breaking Year with Managed Pub EBITDA Jump of 23% Pub operator and brewer BUTCOMBE GROUP, led by CEO Jonathan Lawson and backed by Caledonia Private Capital, has unveiled financial results for the year to the end of January, revealing an exceptionally strong period for the group.

“We continue to build a leading, premium pubs and boutique inns business, allied to a first-class beer, brands and drinks operation, all underpinned by operational excellence, innovation and strategic investment, with strong momentum as we head into our new financial year.”

Highlights for the 53 weeks to 31 January 2026 include:

The 70-strong managed pub and inns have been the group’s stand-out performer, the company said, with sector-leading like-for-like growth of 8%, including drink at 10.1%, food at 6.5% and accommodation at 5.3% LFL. In addition, we have delivered improved gross margins, reduced labour-to-sales ratios and realised a significant improvement in EBITDA margin.

• Underlying Group EBITDA of £15m, with a growth of 9.1% versus last year • A managed pub EBITDA-jump of 23%, with LFL sales up 8% • UK Butcombe Pubs & Inns delivered 9.7% LFL growth, with Boutique Inns delivering 12.5% LFL growth • UK brewing and drinks sales up 5%; EBITDA up 3% • Winner of The Publican Awards Best Pub Employer 2026 and recognised in The Sunday Times Best Places To Work 2026 Commenting on the performance, Jonathan Lawson, CEO of Butcombe Group, said: “We are very pleased to share these results, which graphically illustrates a strong year with all areas of our business contributing. First and foremost, this performance is only possible due to the considerable and concerted efforts of our amazing people, and I’d like to express my sincere thanks to all of them.

Adding that the 48-strong tenanted pub division has performed resiliently in a mature market and we continue to invest in these businesses, which are located primarily on the Channel Islands. Most recently, we completed a major investment at The Blue Note in St Helier, Jersey, with our long-term partners there, and are delighted with the results.

Trading in the first quarter of the current financial year has been strong and very much in line with our expectations. We remain in good like-for-like growth across our business, against strong comparatives in Q1 last year of Credit: Butcombe Group 10.3%. In our first quarter of the year, our managed pubs have delivered LFL growth of 3.6% with 3.7% growth on food, 3.1% on drink and 5.8% accommodation. Looking at accommo“The 12-month period to the end of January 2026 was a very strong year for Butcombe Group. The dation, we have achieved occupancy of 74% which was up 1.6% on last year and our Butcombe Boutique growth that we delivered was all-the-more impressive, in that it followed a prior year of significant growth Inns specifically have seen 5.2% growth LFL and an uplift of 2.7% in occupancy. and momentum for the business.

Star Pubs Invests £6.69m in Outdoor Upgrades Star Pubs is investing £6.69m in revamping outdoor areas and pub exteriors in 2026 touching around 850 pubs in its 2,350-strong estate.

Around one third of the investment is earmarked for garden enhancements. £1.61m will be pumped into transformational garden makeovers at 84 pubs costing £19,200 on average. 66 of these pubs will see major changes that are designed to maximise alfresco trading space and extend the outdoor season with everything from covered heated pagodas to new terraces. 18 of the pubs will have distinctive branded gardens themed to Birra Moretti, Cruzcampo, Foster’s or Inch’s that licensees report increase customers’ spend and length of stay. These will typically change the layout of the garden and install features like branded huts, entrance arches and barrel tables. Touches like fire pits and blankets will add to the ambience at some sites. £680,000 will go into smaller garden improvements. 70% of this spend will upgrade furniture whilst the remainder is allocated to less extensive branded schemes that will fit out 30 gardens with all-

new kit from either Birra Moretti, Cruzcampo, Old Mout or Inch’s.

Nearly two thirds of the budget will completely redecorate the exteriors of 122 pubs to enhance their appeal and attract passing trade. Improvements will range from new paintwork, signage and lighting to new entrances and better access.

Says Rob Clark, head of property for Star Pubs: “At a time when more people are considering staycations due to uncertainties about travelling abroad, having a great outdoors is a real boon giving a holiday feel. With the cost of doing business having increased significantly, we’re focused on doing all we can to help publicans drive sales.

People’s appetite for being outside has not abated since the end of the pandemic whilst their expectations have got higher. A fantastic garden or outside area gives a pub the edge over its competition, creating another occasion for pubgoers and an opportunity for publicans to boost business. A well thought out space not only adds covers but can cater to a whole different customer base and host extra events and activities – from functions and live music to sports screenings – without compromising inside trade.”

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Tube Strike Disruption Delivers Another Heavy Blow to London’s Hospitality and Night Time Economy The Night Time Industries Association (NTIA) expressed serious concern over the impact of the recent 24hr London Underground strike action warning that hospitality, leisure, tourism and night-time economy businesses across the capital faced yet another significant setback amid mounting economic pressure.

With many venues already grappling with rising costs, reduced consumer spending and ongoing operational challenges, the NTIA said further disruption has severe consequences for businesses that depend on commuters, office workers, domestic visitors and international tourists.

Michael Kill, CEO of the Night Time Industries Association (NTIA), said: “The Tube strike action is another major setback for London’s hospitality, leisure and night-time economy. Businesses across the capital rely heavily on office workers, commuters, visitors and tourists travelling into central London, and any disruption to the transport network has an immediate and measurable impact on footfall, trade and consumer confidence.

For many hospitality businesses, particularly independent operators, the loss of customers caused by transport disruption is simply unaffordable in the current economic climate. Venues are already facing rising operat-

ing costs, increased employment costs and continued pressure on consumer spending. Another day of significantly reduced trade only adds to those challenges.

"Hospitality businesses plan and staff their operations around expected demand, with weekends representing some of the most important trading periods of the week. Continued uncertainty not only affects daily revenue but also impacts bookings, events, staffing and the wider visitor economy.

"London’s hospitality and night-time economy is one of the city’s greatest economic and cultural assets, supporting hundreds of thousands of jobs and generating billions of pounds in economic activity. It is also a key part of the visitor experience for both domestic and international tourists. When transport disruption prevents people from accessing the capital’s restaurants, pubs, bars, clubs, theatres, cultural venues and attractions, the impact is felt far beyond the hospitality sector itself.

We fully recognise the importance of constructive industrial relations, but we urgently call on all parties to reach a resolution. London’s businesses, workers and visitors need confidence in the transport network, and the capital’s economy cannot afford prolonged disruption at a time when many businesses remain financially vulnerable.”

Walk for Wellbeing Expands into New Locations to Strengthen Connection in Hospitality UK charity Hospitality Action’s annual fundraising event, Walk for Wellbeing, will return in October 2026 for its biggest year yet expanding into two new UK locations and bringing together hospitality professionals in support of wellbeing across the industry.

community as a wellbeing tool. The event offers business leaders the chance to reconnect with their team, boost morale and support employee wellbeing while making a positive difference in their local community.

Powered by hospitality talent and recruitment partner mum, and in partnership with Caterer.com, HR in Hospitality, Imperial London Hotels and Nespresso, this year’s event will include new hosted walks in Hampshire and Suffolk, bringing the total number of locations nationwide to fourteen.

Craig Prentice, creator of Walk for Wellbeing said “What started as a simple way to bring people together during a difficult time for hospitality in 2020, six years on, it’s incredibly inspiring to see the event continue to grow each year and unite people across the country. The hospitality industry has always been powered by people, and people thrive when they feel connected. Walk for Wellbeing acknowledges the industry’s continued journey of resilience and reconnection and brings together individuals, teams and businesses to champion a positive conversation around wellbeing and celebrate personal connection and support across the industry.”

Participants can choose from 10km and 20km walks at locations across the UK throughout October, kicking off in Glasgow on Saturday 10 October to mark World Mental Health Day, followed by walks in Liverpool and York on Sunday 11 October and in Manchester on Sunday 18 October. On Monday 19 October, Newcastle will host the penultimate walk, before culminating in Birmingham, Bristol, Bath, Cardiff, Cornwall, Edinburgh, Hampshire, London and Suffolk on Sunday 25 October.

Since launching in 2020 with a small group of participants in London, Walk for Wellbeing has grown into a nationwide industry initiative. Last year alone more than 1,400 participants raised £170,000 for Hospitality Action’s wellbeing and support services.

As one of the key events in the annual hospitality industry calendar, it joins hundreds of hospitality companies and individuals together across the nation, and focuses on the importance of reconnection, support and

Everyone in the hospitality industry and beyond is invited to lace up their walking shoes and come together for this inclusive charity event which celebrates mental health and wellbeing through raising critical funds required to support individuals and their families in the hospitality sector facing challenging times.

Those unable to attend hosted city walks can ‘Walk It Your Way’ anytime from World Mental Health Day on Saturday 10 October to Sunday 25 October, providing the flexibility to create a route and distance which best suits them. Whether walking on their own, or with friends, family, colleagues, or pets, participants have the opportunity to connect with their community and the industry in their own way.

Annesley Woodhouse Community Pub Reopens Following Transformational Refurbishment Popular community pub, the Forest Tavern on 24 Skegby road in Annesley Woodhouse, has officially reopened following a transformational combined investment of £200,000 from experienced licensee, Mark Renshaw and Admiral Taverns.

The refurbishment will breathe a new lease of life into the Forest Tavern to elevate and modernise the overall look and feel of the pub – whilst still retaining it’s original, characterful features such as an open fireplace – ultimately enabling the licensee to further cement it as the go-to community hub for local residents.

Internally, the pub has undergone repairs to include an updated snug, bar and games room area with the games room including a brand-new dart board and pool table.

Externally, the Forest Tavern has been completely revamped to include new fencing and painting to the outside walls of the pub. In addition the pub boasts a spacious beer garden seating up to 50 people.

Llicensee, Mark Renshaw, brings a wealth of knowledge and expertise to the pub having grown up in the local area and worked in hospitality for the past four years. The licensee is committed to creating a dog and family-friendly pub

that brings all types of people together.

Mark Renshaw, licensee at the Forest Tavern, commented: “I’m absolutely thrilled with the results.

I have loved every minute of my time at the Forest Tavern so far and I would like to thank everyone, from our family and friends to our customers and of course the team at Admiral Taverns, for all their ongoing support. I look forward to everything the future holds for this terrific community pub!”

Going forward, Mark Renshaw will be hosting a busy schedule of regular entertainment for the community to enjoy, and as part of his mission to giving back to the local community, he will also be hosting regular fundraising events/community initiatives to raise money for Willis Lodge, a residential care home that provides healthcare services for people in need. the UK’s leading community pub company with c. 1,365 pubs across England, Scotland and Wales.

Mark Bromley, Business Development Manager at Admiral Taverns, added: “Mark brings so much passion and dedication to the pub, and since taking it over he has built a really strong community focused local.

Hospitality Technology

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Efficiency at the Heart of Hospitality: Why 3R EPOS is the Operator’s Choice In an industry where margins are under constant pressure and guest expectations are higher than ever, the right operational foundation isn't just a luxury - it’s a lifeline.

For modern hospitality operators, the goal is simple: reduce administrative friction to focus entirely on the guest experience.

ciency.

In today’s economic climate, transaction costs are a critical consideration. By offering competitive merchant rates and a variety of hardware - from fixed terminals to portable units for tableside service - the focus remains on speed and security.

Built on over 60 years of combined industry experience, 3R EPOS offers a bespoke approach to point-of-sale and payment processing. Powered by CES Touch, a marketleading software designed specifically for the daily realities of the hospitality floor. 3R EPOS provides systems that arrive ready to go, pre-configured to minimise setup time and allow businesses to hit the ground running from day one.

What truly sets 3R EPOS apart is their commitment to partnership. With UK-based support, free on-site installation, and a rapid hardware replacement guarantee, they ensure that the "open" sign stays in the window. In a trade where downtime equals lost revenue, having a reliable, human-centric support network paired with the robust capabilities of CES Touch is the ultimate competitive advantage for any venue, from boutique hotels to bustling restaurants.

Beyond processing transactions, CES Touch provides a comprehensive management suite. Real-time stock control and detailed financial reporting allow managers to move away from guesswork, offering the clarity needed to identify high-margin items and minimise waste. Integrated loyalty features and modules for tableside ordering further empower businesses to cultivate a database of regulars while driving operational effi-

To discover a solution tailored to your venue, visit www.3repos.com or call 01992 574 650. See the advert on page 9.

Is Cheffing Losing Its Bright Young Futures to Admin Stress and Paperwork?

What was once a place for creative, hardworking youth to flourish, could now be falling to the same exclusionary stagnance as so many other once thriving industries. Unlike many professions, hospitality takes in new workers from as young as schooling age, offering individuals the opportunity to develop their careers and excel regardless of academic credentials. Where the schooling system may fail neurodiverse individuals, hospitality has historically gained some of its brightest stars, from Heston Blumenthal to MasterChef UK semi-finalist Vanessa D’Souza. Indeed, Dyslexia, ADHD and Autism are reportedly prevalent in the hospitality workforce, with an estimated 1 in 2 workers being neurodiverse (1). As standards for hospitality businesses rise, it's no wonder more and more are leaving the profession, overwhelmed by complicated admin and excessive paperwork (2).

Leafe provides a solution. The hygiene compliance app, Leafe, is designed specifically to streamline user experience, gamifying necessary but often overwhelming, temperature records, delivery checks and cleaning checklists, amongst other features. Virtually type-free, Leafe simplifies operational management at every tier;

managers can set up clear, concise routines for both Front and Back of House, monitor team progress and ensure compliance.

The mounting burden of paperwork is a bottleneck for both business growth and professional development. For a business to scale, consistency is key; however, when admin demand leads to inconsistent record-keeping, the entire organisation’s reputation and legal standing are put at risk.

Leafe bridges this gap by transforming complex compliance into an intuitive, digital process, ensuring administrative friction never stalls operational excellence. Leafe Pro even offers personalised HACCP and safety document creation, ensuring literacy levels never damage your chances of a 5 hygiene rating.

See the advert below or visit www.leafeapp.com/lpclh 1. (Burnt Chef, 2022) 2. (RSPH, 2019)

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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 has switched from planet to people.

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.

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.

“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.

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.

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

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

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

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

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

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

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

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com | Phone: +46 581-147 90 | Email: info@tormek.se

Waste Management

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Turning Food Waste into a Sustainable Asset

Reducing food waste is no longer simply a question of good housekeeping; it is a commercial, environmental, and reputational priority for professional kitchens.

Rising disposal costs, growing legislative pressure and ever-more environmentally aware customers mean operators must adopt smarter, more responsible waste strategies. This is where technologies such as the Meiko Green BioMaster® are making a measurable difference.

BioMaster transforms unavoidable food waste into a manageable, hygienic and environmentally responsible output at the point of production. By breaking down food waste and reducing its volume significantly, the system enables kitchens to cut waste collections, lower transport costs and reduce associated carbon emissions, all without adding complexity to busy operations.

What distinguishes the BioMaster is its integration into daily kitchen workflows. Waste is disposed of where it is generated, eliminating the need for external bins, manual handling and the associated hygiene risks. Fully enclosed processing helps maintain a clean and safe foodservice environment, while auto-

mated operation ensures consistency without additional staff workload.

From hotels and restaurants to pubs and contract catering, the BioMaster allows operators to futureproof their waste infrastructure. As legislation tightens around food waste separation and reporting, on-site treatment provides reassurance that compliance is built into the operation.

Equally important is the opportunity food waste systems provide for sustainability reporting. Accurate data capture and clear reductions in waste volumes allow businesses to demonstrate tangible environmental progress, a critical factor for investors, clients and consumers alike.

In an industry where margins are tight and sustainability expectations are rising, tackling food waste effectively is one of the few initiatives that delivers operational, financial and environmental returns simultaneously. With solutions such as the Meiko Green BioMaster, food waste becomes not just a challenge to manage, but a valuable opportunity to lead by example.

Read more here: www.meiko-uk.co.uk

First Mile Celebrates the Hospitality & Catering and Entertainment Sectors' Top Recycling Champions First Mile, the UK’s leading recycling and waste management provider celebrated the hospitality & catering and entertainment sectors' highestperforming recycling businesses as part of its annual Recycling Standard campaign.

In the past year, First Mile worked with more than 30,000 businesses across the UK, welcoming 8,000 new customers, collecting 207,540 tonnes of waste and recycling 94,128 tonnes. Hospitality continues to be one of the most dynamic sectors within its network, with hotels, restaurants, pubs, cafés and entertainment venues increasing the number of separated waste streams and driving higher recycling rates in response to evolving regulation and customer expectations.

The top three hospitality & catering and events businesses by recycling tonnage are ATG Entertainment Limited, which recycled 3,468 tonnes; Gail’s Bakery, which recycled 2,279 tonnes; and Caffè Nero (Nero Holdings Ltd), which recycled 1,079 tonnes.

Together, these organisations represent the highest-volume hospitality recyclers in the First Mile network, demonstrating the scale of impact that consistent, data-driven recycling can deliver across theatres, hotels, cafés and bakery estates nationwide.

From managing high footfall in theatre venues to handling significant volumes of food waste and coffee grounds in busy city centre locations, these businesses face unique operational challenges. The performance of this year’s top three reflects sustained investment in back-of-house processes, staff engagement and the expansion of specialist services including food waste, glass, coffee cups and cook-

ing oil recycling.

Within the scheme, accreditation levels are awarded based on verified recycling rates and the number of services used. Gold-accredited customers achieve an 80 per cent or higher recycling rate alongside four or more services, or three or more services where one of these is food recycling.

One of these services must be general waste, which is required to be zero to landfill. Silver accreditation recognises businesses achieving a recycling rate of 50 per cent or above with at least two services. Zero to Landfill status is awarded to customers with recycling rates of up to 49 per cent whose general waste is diverted from landfill.

Gold-performing hospitality businesses typically operate streamlined waste systems across multiple sites, implement clear front-of-house and back-ofhouse separation, and introduce initiatives to influence both staff and customer behaviour. They also comply with the government’s Simpler Recycling regulations, which came into effect in April 2025, requiring mixed recycling and food waste collections alongside residual waste.

Talking about the scheme, Bruce Bratley, First Mile founder and CEO, said: “Hospitality businesses operate in fast-paced, high-pressure environments, yet the leaders in this sector show that recycling can be embedded into day-to-day operations at scale. Our Recycling Standard is built on real operational data, giving businesses a clear picture of performance and a credible way to demonstrate progress. It is fantastic to see operators like ATG Entertainment Limited, Gail’s Bakery and Caffè Nero setting the benchmark for the sector.”

Visit www.thefirstmile.co.uk for more information.

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CLH DIGITAL

Issue 312

Cleaning and Hygiene Food Hygiene Inspections: What Every Business Should Know

By Katherine Pavling, Head of Product at Virtual College

The purpose of a food hygiene inspection is of course to ensure that a food business is preparing, handling, and storing food safely so it does not pose a risk to public health.

A food safety system based on HACCP principles (Hazard Analysis and Critical Control Points) is a legal requirement for businesses in England that helps to identify potential hazards in food handling and putting controls in place to prevent those risks.

A recent survey by Virtual College has highlighted that 40% of people avoid venues with a food hygiene rating of 3 or less and 19% choose where to eat based on food hygiene ratings more than the menu.

Katherine says, “In practice, this means things like setting rules for cooking temperatures, keeping food stored correctly, cleaning regularly, training staff, and keeping records to prove everything is being done properly. During a hygiene inspection, the inspector will look at these procedures and records and check that staff are following them in practice and ensuring hazards are properly identified, monitored, and controlled to keep food safe.”

The Food Hygiene Rating Scheme (FHRS) is one of the most common signs in restaurant, takeaway and café windows and is one of the best ways a customer can judge the cleanliness and quality of the establishment.

THE PROCESS OF A HYGIENE INSPECTION Katherine Pavling, Head of Product at Virtual College, explains, “A hygiene inspection involves individuals arriving, typically unannounced, on the site of a food vendor to check the cleanliness of premises and equipment, how food is handled and cooked, whether it is stored at safe temperatures, and if measures are in place to prevent contamination. The aim is for the inspectors to see how the business operates under normal, everyday conditions rather than a prepared set of conditions, to assure it is safe for public health.

“Inspections aren’t solely about monitoring cleanliness of the site, it also includes checks on staff hygiene, training, and the business’s food safety system, often based on HACCP principles, to make sure risks are properly identified and controlled.”

WHAT IS A HACCP FOOD SAFETY SYSTEM?

BUSINESSES HAVE A RIGHT TO CHALLENGE RATINGS Importantly, businesses are able to act if they feel a rating does not accurately reflect their standards.

Katherine says, “There’s a right to challenge or appeal the outcome of an inspection, as well as the opportunity to request a re-inspection once improvements have been made. This ensures the system remains fair, while still holding businesses accountable to the compliance measures designed to protect public health.”

WHAT TRAINING DO BUSINESSES NEED? “While the law doesn’t require a specific training qualification, it does require that all food handlers are adequately trained or supervised, which means they need to understand safe food handling, hygiene practices, and allergen awareness relevant to their role.

“Most businesses support this through recognised courses, such as Achieving a Five Star Food Hygiene Rating training by Virtual College, which provides practical guidance on how inspections are scored, how to meet hygiene standards, and how to achieve top ratings.

“The most important is that businesses have a clear and effective food safety management system in place, and that staff are properly trained appropriately to follow it in practice.”

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

Tork Issues “Washroom Guide” to Help Hospitality Businesses Unlock Hidden Value Tork has released new guidance aimed at helping pubs, restaurants and hotels transform their washrooms into assets to enhance user satisfaction and benefit business performance. Based on research which shows that 73% of people will not return to a washroom after a bad experience, Tork’s “Washroom Guide”, available on its website, provides recommendations on improving inclusive hygiene, environmental sustainability and operational efficiency. According to the survey, a negative washroom experience at a venue can also lead to: 23% of people spending less time there, 13% avoid eating and drinking and 10% will choose not to return to that venue.

“Our data shows that when washroom users and cleaners’ needs aren’t met, a business can suffer as people spend less time and/or money there,” said Olivia Slater, Commercial Director, Professional Hygiene at Essity. “With three in four people concerned about washroom hygiene,[1] and one in two likely to face barriers to meeting their needs, small, targeted updates to the washroom – the most visited room in a facility – can make a substantial difference for both users and cleaning staff, ultimately benefitting the business.”

Recommendations:

1. LEAN INTO INCLUSIVE HYGIENE Washroom users said that when the following “must have” elements are provided, which exemplify inclusive hygiene, the majority (59%) of people say a business can improve its positive image: • Toilet paper and paper hand towels in dispensers that are easy to grasp (67% said these are a “must have”) • Spaces and design elements that enable privacy (63%) • Disposal bins in the stall for personal items including incontinence and menstrual products (60%)

recycling schemes like Tork PaperCircle® paper towel recycling.

3. SUPPORT EMPLOYEE EFFICIENCY Investing in washroom features and supporting cleaning teams can improve business revenue. To empower cleaning staff, many of whom feel unsupported1 and enhance guest experiences, Tork recommends:

• Physical accessibility – including grab bars and ramps – for everyone (58%) • The availability of paper hand towels (57%) • Features in public washrooms that enable caregivers to meet their needs (40%) such as changing tables

2. PROMOTE SUSTAINABILITY Respondents reported experiencing, without limitation, diagnosed or self-diagnosed physical/cognitive conditions, e.g. eczema, chronic pain, general anxiety, claustrophobia.

The washroom is an overlooked place for reducing environmental impact by businesses, yet 67% of people want washroom managers to prioritise environmental sustainability.[2] Tork recommends the following actions: • Promote sustainability practices with signs in the washroom • Ensure teams understand the importance of responsible sourcing and look for third-party certified products using training and educational assets.

• Control consumption with one-at-a time dispensing to reduce waste.

• Support sustainability goals – avoid landfill with recyclable packaging and

• Working smarter with data-driven cleaning that identifies service needs in a facility.

• Installing high-capacity dispensers that reduce the need for frequent refills, allowing cleaning staff to focus more on cleaning rather than refilling.

• Using compressed towels for refills to serve more guests before cleaners need to refill again.

• Sourcing products with ergonomic packaging including Tork Easy Handling® packaging for easier carrying, opening and disposal.

Olivia continued “By addressing these critical aspects, hospitality businesses can help washroom users and cleaners meet their basic needs and deliver an experience that meets the needs of as many as possible.

Investing thoughtfully in inclusive hygiene, sustainability, and operational support not only meets evolving public expectations but also improves business performance.”

Tork helps businesses realise the benefit of sustainable hygiene with a focus on four key areas materials & packaging, use & waste, carbon and hygiene for all. It also provides free training and educational assets.

For more steps businesses can take, visit: www.torkglobal.com [1] Tork Insight Survey 2025, conducted in US, UK, Germany, France, Mexico, Canada, Australia, Spain, Sweden, Netherlands and Poland among 11,500 people from the general public and 1,000 cleaning staff.

[2] Tork Insight Survey 2024, conducted in US, UK, Germany, France and Mexico among 6,000 end-users and 900 businesses

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CLH DIGITAL

Issue 319

Food Allergies and Intolerances

Hospitality Sector Handed New Data To Improve Support For Diners With Food Allergies New data has revealed the most searched for allergens by consumers making a decision on where and what to eat when dining out.

Allergymenu.app looked at its annual data to highlight current consumer behaviours in relation to food allergies and intolerances. Its aim is to help businesses in the hospitality sector understand the concerns and priorities of customers managing food allergies.

It found that gluten was the most searched for allergen amounting to over 58% of all searches, with milk (16.8%), peanuts (17.9%) and tree nuts (16.8%) being the other most searched allergens. Over 136,000 searches were analysed.

The volume and consistency of searches captured from Allergymenu.app confirms that food allergies and intolerances are not niche concerns and play a central role on where and what customers chose to eat.

Recent statistics from the Food Standards Agency highlight six percent of the adult population in the UK has a clinically recognised food allergy. That’s around 2.4 million adults.

It also found more than 30% of adults reported some types of adverse reactions when eating food.

The allergy search behaviour shows users typically engage with allergy searches at the point of decision-

making, before entering a venue or placing an order, suggesting accessible and easy-to-understand allergy information can directly influence footfall and conversion.

Juliet Moran, founder of Allergymenu.app said: “This analysis highlights that food allergies are a big concern for customers eating out within the UK hospitality sector. The prominence of gluten, milk, peanuts and tree nuts shows when the biggest concern is. Searches for these accounted for over three quarters of all searches.

“What this data reinforces is the need for food businesses to prioritise easily accessible and detailed information for these allergens so customers can make an informed choice based on their requirements. They can also be reassured the establishment is taking its legal responsibility seriously.

Juliet continues: “Ensuring accurate, detailed and easily accessible information to meet legislative requirements is the minimum. Many consumers manage multiple allergens which increases the importance of robust allergen management systems.

“This is where the role of digital tools plays its part. The data shows many allergy searches are made during a visit to the customer’s website, as shown in the website referral data.

“Transparent allergen information can directly influence customer confidence, venue selection, and overall dining experience. The allergen information becomes a key component of customer service and trust-building.

“Systems which reduce ambiguity, standardise allergen communication and minimise reliance on verbal explanations can help lower the risk of serious incidents and support staff.

Juliet concludes: “Our hope after publishing this data is that food businesses and industry bodies will improve allergen communication which will boost customer confidence and reduce the risk of avoidable incidents. Ultimately, a hospitality environment that meets both regulatory obligations and the real-world needs of allergy-aware consumers.”

Catering To Every Customer With Pureoaty

With the UK Free From market now worth £4.2bn1 and an estimated 2.9 million consumers following a gluten free diet2 demand for high quality free from options has never been greater. For caterers and hotel operators meeting these dietary needs without compromising on taste or quality is essential and that's exactly where PureOaty delivers.

The award-winning range offers gluten free, oat-based products that work brilliantly across catering environments. Whether you're running a breakfast station with our porridge oats or using our oat drinks for hot beverages, PureOaty provides versatile, crowd-pleasing and 100% allergen free solutions for every service occasion.

What sets us apart starts on the farm. Our pure, British oats are grown by us and a network of local farmers within a 70-mile radius of our Cambridgeshire farm, then produced and milled in our dedicated allergen free facility. The result is a product that tests at under <5ppm of gluten - four times purer than the industry standard, giving you genuine peace of mind.

That commitment to quality carries through to our finished products, Our oat drinks contain just four simple ingredients, with absolutely no preservatives or added sugars. They're actually less processed than dairy milk, fruit juice and even beer! And for customers who want a nutritional boost, our Creamy and Enriched variant is fortified with essential vitamins and calcium.

And none of that comes at the expense of taste. The PureOaty portfolio is Great Taste accredited, with our most recent stars awarded to PureOaty Tea-rrific Oat Drink and PureOaty Porridge Oats. Independent proof that free from and genuinely delicious can go hand in hand.

To find out how PureOaty can work across your menu, get in touch with the Glebe Farm Foods team today! Visit www.glebefarmfoods.co.uk or email office@glebefarmfoods.co.uk 1 https://ofplus.com/sector-updates/free-from-sector-update/ 2 Coeliac Society 2024

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 319

Products and Services

CLEAN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies.

They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

chase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform.

Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With 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 pur-

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.

Preventing Dine & Dash with CardsSafe Having worked with hospitality businesses for over two decades, from hotels to pub chains, sports venues, bars and restaurants, we’re often engaged in the conversation – how do operators best protect themselves from dine and dash?

CardsSafe for years.

Deers Hut pub in Liphook, Hampshire, first came to CardsSafe in 2013 to seek help with a large volume of bar tabs for both indoor and outdoor customers. One of the primary motivations for using CardsSafe was to stay on top of where their customers were located outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

Technology can be a valuable ally in the fight against such opportunism.

CardsSafe is designed to securely store a customer's bank cards while they run a tab. It’s the ideal deterrent for anyone contemplating walking out without paying because their card is safely tucked behind the bar in a CardsSafe unit. The system securely stores bank cards and facilitates easy tab-keeping.

Rather than insisting on advance payment, businesses can keep tabs and upsell.

CardsSafe has been a trusted partner in the hospitality and leisure industries, assisting with bar tabs and significantly boosting profits. Renowned establishments, including Young’s Pubs, Hilton Hotels, and numerous golf courses, have been reaping the benefits of

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120 walkout is the cost of a 10-card CardsSafe unit for an entire year. Additionally, each hire includes customer service troubleshooting and free replacement keys, with the option to add additional units at any time.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040.

Snack Brands Lead the Way In Curious Comeback of Loose-Serve Pork Scratchings For decades, pork scratchings have occupied a humble but beloved corner of British pub culture, typically sealed in small packets behind the bar, dependable, salty and old-school.

But in the more relaxed, post covid era, pubs, bars and restaurants are increasingly turning to bulk snack servings to boost the average spend of their customers.

Snack Brands offer a bulk 1kg bag of Uncle Alberts Porkshire Pig Pork Scratchings at just £16.75 and have seen a growth in the bulk business from venues up and down the country. ‘’Loose servings elevate the customers experience, they can be placed in a nice dish or presented with a range of other snacks’’, says Alex, sales director at Snack Brands. ‘’We recommend our customers offer an 80g serving with a RSP of £2.45, giving them a POR of 34%’’.

Alex goes onto say, ‘’we recognize that some venues prefer using the heated machines and our scratchings are perfect if this is the avenue venues want to go down’’.

The rise of craft beer and premium spirits has played a big role in this shift, drinkers are becoming increasingly interested in pairing flavours and loose pork scratchings fit naturally into this world.

Loose servings also tap into a growing trend of small plate menu offerings, a bowl of scratchings placed in the centre of the table invites conversation and communal eating in a way that individual packets don’t.

The return of loose pork scratchings might seem minor but it reflects something larger about British food culture today, there is a renewed appreciation for traditional snacks and a determination to refine them without losing their identity.

See the advert on the inside front cover for further information or visit www.snackbrands.co.uk

South West Coffee Co. - Your Partner in Coffee We can help you make the most of your coffee and hot drinks service, ensuring high levels of customer satisfaction and loyalty – together with increased profits.

We offer a wide range of Bean-to-Cup and Traditional Barista coffee machines, all at competitive prices and with a range of rental, finance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us.

In 2025 we opened our Showroom & Academy in central Exeter, offering you the

opportunity to try various machines and see which one would suit your business best.

We’re also SCA qualified to train your teams to the highest standards.

For further information call our sales manager, Lee, on 07960 291340 or email lee@swcoffeeco.com www.swcoffeeco.com See the advert on page 2 of this issue.

Fry Food Faster with OilChef OiLChef is a true industry disruptor, shaking up the oil and fat industry to the benefit of the food service industry, food processing and food manufacturing industry and their clients!

The award winning OiLChef device is simply self-installed inside your fryer and only takes 3 seconds to insert and only needs replacing every 3 years. This device can increase the life of your oils and fats by as much as three-fold. The technology works at a molecular level to keep the cooking fluid thinner, allowing more efficient heat transfer and acts as a preservative, slowing down the ageing process.

This enables operators to fry food faster at a lower temperature and save money on energy.

Many pubs, hotels, fat food chains and takeaways enjoy these significant

savings across the UK and as the one of the most famous golf clubs in the world say ”seeing is believing – and we are believing!”

Your customers will enjoy a better flavor profile as the food quality is enhanced because the product remains lighter in colour, crispier, less oily and this increases the hold time of all foods.

Virtually maintenance free, with no breakable parts, OiLChef is a must have for your deep-frying operation.

With a money back guarantee and 3-year warranty, contact OiLChef today and try for yourself and take advantage of free telephone support, and a variety of payment options to suit all budgets.

Visit www.oilchef.com or see the advert on the front page for details.

Issue 319

CLH DIGITAL

29

Kitchen Equipment and Fit Out

Getting the Kitchen Right: The Considerations Every Pub and Restaurant Operator Must Prioritise A well-planned commercial kitchen is the engine of a profitable food operation — yet the decisions made at fit-out stage will shape efficiency, compliance and costs for years to come.

For pub and restaurant operators embarking on a new build, refurbishment or change of use, the commercial kitchen is rarely the most glamorous element of the project — but it is almost certainly the most consequential. Get it wrong and no amount of front-of-house charm or marketing spend will compensate. Get it right and you lay the groundwork for a smooth, profitable food operation from day one.

The challenge is that commercial kitchen design demands the simultaneous navigation of regulatory compliance, workflow logic, equipment specification, utilities infrastructure and long-term operational needs — often within tight footprints and tighter budgets. Here, we outline the key considerations operators should address before a single piece of equipment is ordered.

SPACE PLANNING AND WORKFLOW The foundation of any successful kitchen design is the workflow — the logical progression from goods-in through preparation, cooking, plating and service, with waste and washing-up operating in the opposite direction. In practice, this means avoiding cross-contamination by keeping raw and ready-to-eat food preparation zones physically separate, and ensuring that clean and dirty routes do not intersect.

Most professional kitchen designers apply zonal planning principles: a goods-in and dry store area, a cold storage zone, dedicated preparation areas, a cooking suite, a pass, and a pot wash and dishwash section. Even in smaller pub kitchens, adhering to this logic — however compressed the layout — significantly reduces food safety risk and improves throughput during service.

"The most common and costly mistake operators make is purchasing equipment before finalising the layout.

Specification must follow design, not precede it."

VENTILATION AND EXTRACTION Extraction is frequently underestimated at planning stage and disproportionately expensive to correct after installation. A canopy extraction system must be sized correctly for the heat and moisture output of the cooking equipment beneath it, and replacement air (make-up air) must be supplied in adequate volume to prevent negative pressure — a common cause of extraction failure and uncomfortable working conditions.

Building regulations in England, Wales and Scotland require kitchen ventilation to meet specific air change rates, and Local Authority Environmental Health Officers will assess extraction adequacy during inspections.

Operators in older buildings should commission a structural survey before specifying extraction, as ductwork routing through historic fabric can involve unforeseen complications and cost.

UTILITIES: GAS, ELECTRICITY AND WATER Before finalising an equipment specification, operators must understand the capacity of existing utilities. A commercial kitchen running a six-burner range, combi oven, fryer bank and salamander simultaneously will place significant demands on both gas and electrical supply. A gas capacity survey by a Gas Safe registered engineer and an electrical load assessment by a qualified electrician should be commissioned early — upgrading supply infrastructure is expensive and time-consuming.

Water supply and drainage are equally important. Pot wash and dishwash areas require adequate hot water supply and correctly sized waste drainage. Grease traps or grease management systems are now a standard requirement of most commercial leases and are increasingly enforced by water authorities to prevent fats, oils and grease entering public sewers.

EQUIPMENT SPECIFICATION Equipment selection should be driven by menu analysis and projected covers, not by what a neighbouring venue uses or what a supplier is promoting. Over-specification wastes capital and energy; under-specification creates operational bottlenecks and shortens equipment lifespan through overuse.

Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning When it comes to commercial kitchens, cleanliness isn’t just a about presentation – it’s a matter of safety, compliance and operational efficiency.

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines.

Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

Kitchen extract systems, responsible for ventilating heat and smoke, are prone to grease buildup. This accumulation doesn’t just hamper airflow – it dramatically increases the risk of fire. Regular professional extract cleaning removes flammable residues and ensures your ventilation operates efficiently.

At Jasun Envirocare, our Kitchen Extract Cleaning Service helps reduce fire risks, improves hygiene and ensures you stay aligned with insurance and inspection standards. It’s not just recommended – it’s essential.

Equally important is a full-spectrum kitchen deep clean. Surface-level tidying may suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety. Tailored cleaning sched-

ules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

Whether you’re due for an extract system refresh or a complete kitchen deep clean, Jasun Envirocare offers professional solutions to keep your operation compliant and protected.

Get in touch to book your extract cleaning or schedule your deep clean today. www.jasun-envirocare.com/company/contact You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

Combination ovens (combis) have become the workhorse of the modern pub kitchen, offering steam, convection and combination cooking modes that maximise output from a compact footprint. Operators should also consider induction cooking where gas supply is limited, noting the lower ambient heat output — a meaningful factor for staff welfare and air conditioning costs.

All equipment should carry CE or UKCA marking, and where gas appliances are specified, they must meet current Gas Appliance Regulations. Operators should request equipment data sheets prior to purchase to confirm utility connection requirements.

FOOD SAFETY AND REGULATORY COMPLIANCE Every commercial kitchen serving food to the public must comply with Regulation (EC) No 852/2004 on food hygiene as retained in UK law, the Food Safety Act 1990, and relevant guidance from the Food Standards Agency. At fit-out stage, this means specifying appropriate surface materials — sealed concrete, stainless steel and food-grade tiles for walls and floors — with coving at floor-wall junctions, no exposed timber, and surfaces that can withstand commercial cleaning chemicals.

Adequate refrigeration must be specified to maintain food at or below 8°C (and ideally 5°C), with freezers operating at -18°C or below. All refrigeration should be monitored, and new installations should consider digital temperature logging systems as standard.

ENERGY EFFICIENCY AND RUNNING COSTS With energy costs remaining elevated, the efficiency ratings of commercial kitchen equipment now materially affect profitability. When comparing equipment, operators should look beyond purchase price to total cost of ownership — energy consumption data (measured in kWh), duty cycle information and maintenance intervals.

The Foodservice Equipment Association (FEA) publishes guidance on energy-efficient procurement, and some local energy providers offer commercial kitchen efficiency surveys.

Working with professionals A well-executed kitchen fit-out almost always involves a professionals and contractors working in coordination. Operators who attempt to manage these trades independently, without professional design input, consistently encounter the most expensive and time-consuming problems.

Seeking quotes from multiple professional kitchen design & refurbishment companiies and engaging an environmental health consultant during the design phase rather than after the build, represent straightforward steps that deliver significant returns in reduced remedial costs and faster sign-off from regulatory authorities.

The kitchen is not a back-of-house afterthought. It is the commercial heart of every food-led pub and restaurant — and the operators who treat it as such from the very earliest stages of a project are consistently those who build the most resilient and profitable operations.

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Issue 319

Kitchen Equipment and Fit Out

Discover Your Perfect Kitchen Partner with Atosa Atosa Catering offer a wide variety of catering equipment for the commercial kitchen, and pride themselves on being a one stop shop for all your catering needs.

Atosa products can be found in a variety of establishments from local cafes and takeaways to high-end 5-star restaurants and everywhere in-between.

Based in the midlands, the Atosa distribution centre is a purpose-built innovative building with access to our office facilities, an immersive kitchen to allow our clients to experience and stress test our products in a ‘live’ environment, and over 63,000 sq ft of warehousing space, ensuring we are holding high levels of stock and can react quickly to any orders placed, with plans to open a second distribution centre in Scotland to increase our service offering and further support our clients in the North and Scotland.

Atosa has experienced huge growth in the past few years which has been due to their mantra of ‘Premium Products at Non-Premium Prices’, alongside the outstanding service which they provide, and listening to their core audience, reacting appropriately and constantly evolving their product portfolio in sync with their customers’ requirements.

Atosa have expertise in Refrigeration and Hot Cooking, with a product portfolio including Combi Ovens, Blast Chillers, Bottle Coolers, Horizontal Gas, Electric Cooking, Upright Refrigeration and Counter Refrigeration.

An innovator within the hospitality space, Atosa were one of the first companies to offer the option of an extended warranty up to 5 years. (t’s and c’s apply.)

Recent additions include the Combi Oven, which is available in 5, 7 and 10 Grids in both a GN1/1 and GN 2/1, which has proven a huge success with outstanding feedback from our customers, who appreciate its versatile functionality, and consistency of performance. We have also introduced a new range of Wi-Fi enabled refrigeration, hot banquet trollies and sushi showcase units, as well as many others. atosauk.com | enquiries@atosauk.com | 01604 700853

Caterquip - Specialists in Ventilation Systems Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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.

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Issue 319

Outdoor Spaces

Spring Into Summer: How Pub Banners Turn Beer Gardens into Profit-Driving Destinations As the days grow longer and the first pints spill into sunlit beer gardens, Britain’s pubs and hotels enter their most important trading season. Spring and summer are no longer just “busy periods” — they’re the defining months that shape customer loyalty, brand identity, and revenue for the year ahead.

cost-effective marketing tools you can invest in this season.

Even more value:

THE OUTDOOR REVOLUTION: WHY BEER GARDENS MATTER MORE THAN EVER

• Free delivery when you order two • Free professional design service to make your banner stand out It’s a simple, affordable way to upgrade your outdoor space and attract more customers without stretching your budget.

Across the UK, hospitality venues are embracing a powerful shift: the outdoor experience. Beer gardens, terraces, and alfresco spaces are no longer an afterthought — they are now central to customer expectations. Well-designed outdoor areas can increase capacity, boost dwell time, and drive higher spend per visit, all while creating memorable guest experiences that keep people coming back.

BUILT FOR THE BRITISH SUMMER (RAIN INCLUDED) British weather is famously unpredictable — but modern banner materials are built to handle it. Durable PVC and weather-resistant inks ensure your message stays sharp and vibrant, whether it’s blazing sunshine or a sudden downpour.

But there’s a crucial element many venues overlook…

That means your marketing never stops working — even when the clouds roll in.

Visibility. First impressions. That split-second decision to walk in.

BANNERS: THE UNSUNG HERO OF THE BEER GARDEN A great beer garden hidden from view is a missed opportunity. High-impact pub banners transform your outdoor space into a magnet for passing footfall — turning curious glances into paying customers.

From promoting “Cold Pints in the Sun” to advertising live music, BBQ events, or seasonal menus, banners act as bold, flexible marketing tools that work around the clock. In a competitive market with thousands of pubs vying for attention, standout signage isn’t optional — it’s essential.

Even a simple, well-placed banner can: • Attract new customers from the street • Reinforce your brand identity • Highlight seasonal offers and events • Guide customers into your outdoor space • The Go-To Size for Maximum Impact When it comes to visibility, size matters — and the most popular choice for pubs across the UK is the 8ft x 3ft banner. It’s the perfect balance of bold presence and practical placement, ideal for fences, railings, and beer garden boundaries.

Better still, these high-impact banners are available from just £40.25 + VAT, making them one of the most

DESTINATION

TURNING OUTDOOR SPACE INTO A

Today’s most successful pubs don’t just have beer gardens — they brand them. Thoughtfully designed outdoor areas, combined with strong visual signage, create a clear identity and a sense of place. Customers don’t just stumble in — they choose you.

Clear, attractive signage helps customers instantly understand what you offer and feel confident stepping inside, especially during busy summer months when competition is at its peak.

MAKE THIS SPRING & SUMMER COUNT If you’re investing in your outdoor space this season, don’t stop at furniture and flowers. Make sure people know it’s there. 👉 Discover durable, eye-catching options here: https://www.hfe-signs.co.uk/pub-hotel-banners.php Because when the sun is shining and the drinks are flowing, the pubs that stand out are the ones that get seen first.

This season, turn your beer garden into your most powerful marketing tool.

See the advert on page 3 for the latest offers.

FOR FREE POSTERS TO CUSTOMISE FOR YOUR SUMMER EVENTS, VISIT WWW.CATERERLICENSEE.COM/ POSTERS-FOR-SPECIAL-EVENTS

Create The Perfect Summer Space With Durable Picnic Tables A cold drink in a beer garden is the first thing many people imagine when looking forward to warmer days ahead. Here at Trent Furniture, we offer a wide range of durable contract-grade furniture designed to withstand anything the great British summer can throw at it. A cornerstone of the range is our bestselling Chunky Picnic Table.

Here’s just a few reasons why this bestselling table is a solid investment for your outdoor space: • Versatility: No-one wants a small group taking up a large table, so the Chunky Picnic Table is available in sizes to seat 4, 6 or 8 in comfort.

• Superior quality: Chunky by name, chunky by nature, our picnic table is constructed from fully dip treated 4cm thickness spruce wood for dependable durability.

• Extra Strength: Galvanised metal fixings and a strong double strut across the A-frame reinforces the table’s durability and suitability for commercial use.

• Sustainability: The timber used to construct the

Chunky Picnic Table is sustainably sourced.

• Easy assembly: Your tables will arrive flat packed, with assembly taking two people around 10 minutes.

• Comfort: You can choose to have an umbrella hole to provide shade. Also, rounded edges and corners offer a pleasant and comfortable experience.

• Value: Starting at £145.90, our Chunky Picnic Table offers the contract-grade quality you need at a budgetfriendly price point.

• Flexibility: Although the beer garden or outdoor seating area is the natural home of the Chunky Picnic Table, this comfortable and stylish table is increasingly popular in indoor settings such as large commercial venues as well as bars and restaurants with outdoor rooms and conservatories.

If you would like to find out more about the Chunky Picnic Table and the rest of our range of outdoor furniture, please call us on 01162 864911 or email sales@trentfurniture.co.uk.

The Ultimate Conservatory Roof Conversions

INTEREST

7 YEARS

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Transform underused Conservatories into profitable all-year-round spaces For many hotels, pubs, restaurants and hospitality venues, a conservatory should be one of the most valuable spaces on site. Yet for many operators, these rooms are often too hot in summer, too cold in winter and difficult to use consistently throughout the year.

CI Group helps hospitality businesses transform uncomfortable conservatories into practical, year-round spaces with its specialist, independently tested CHRIS® insulation system. Installation is typically completed in just 1-2 days, helping minimise disruption to day-to-day operations, and the finished ceiling creates a clean, modern look that enhances the space while maintaining the benefits of a bright, welcoming room.

Find out how CI Group can help your venue create a more comfortable and commercially useful space.

Pre-CHRIS® renovation

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For more information scan this QR code. Quote code: CLH

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CLH DIGITAL

Issue 319

Design and Refit

Get Ready for the World Cup with Flexible Pub Furniture As the World Cup approaches, let’s hope success on the field leads to a big boost for the hospitality industry! With most of the group games for England and Scotland taking place late at night, it’s time to think about how to maximise your space to cater for all those nocturnal goal celebrations during the extended licensing hours!

The good news is that here at Trent Furniture, we’ve got a great range of traditional furniture that combines classic style with lightweight flexibility. When groups are getting together, bar stools are a must. High stools such as the Tall Brass Rail Stool are perfect for getting a bird’s eye view of the match, and with 15% off much of the range, now is the perfect time to invest. Low stools are the ultimate way to offer punters flexible seating, and again we have a great range, with a fantastic 20%

off the hard top and button top designs of our bestselling Small Wooden Stool and Small Shaker Stool.

Alternatively, our extensive range of easy-to-store stackable chairs is a perfect solution for busy periods. The York Crossback Stacking Chair is a popular option for pubs as it combines traditional wooden style with lightweight stackability. You can even add a seat pad for added comfort! Or why not go for a stackable chair that can be used both indoors and out, such as the Plaza Chair , constructed from rust-resistant aluminium and hardwearing goes-with-anything synthetic black rattan.

To find out more about our great range of lightweight, flexible furniture, available well before the first match kicks off, please email us at sales@trentfurniture.co.uk or give us a call on 0116 286 4911.

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.

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 timeserved officially trained craftsmen or externally based professionals.

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

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

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

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

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

We are members of The National Association of Auctioneers and Valuers (NAVA).

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

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

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

Issue 319

CLH DIGITAL

35

Design and Refit

Spring Into Action: Smart, Cost-Effective Ways to Refresh Your Pub for the Season Ahead As the days lengthen and temperatures begin — however tentatively — to climb, British pub operators face one of their most significant commercial opportunities of the year. Spring and summer collectively represent the peak trading period for the licensed on trade, with footfall rising sharply as customers seek out venues that offer not just good drink and food, but a genuinely welcoming atmosphere. The question for many operators, particularly those managing tighter margins, is how to make their venues shine without embarking on a costly full-scale refurbishment. The good news is that a well-targeted, strategic approach to freshening up your pub can yield impressive results at a fraction of the price.

FIRST IMPRESSIONS: KERB APPEAL AND THE EXTERIOR Your exterior is your silent salesperson. A customer walking past a pub with peeling paintwork, tired hanging baskets and faded signage will unconsciously form a negative association before they have even stepped inside. Conversely, a well-maintained, inviting frontage signals quality, pride of ownership and — critically — that people are welcome.

Start with a fresh coat of paint on fascias, window frames and external woodwork. Choose your colour palette carefully: heritage tones such as deep greens, navy blues or warm burgundies are perennially popular and rarely date. Power-wash external walls, paving and any permanent signage — the difference can be remarkable for minimal cost. Ensure your pub

sign is clean, legible and well-lit; if it has been years since it was updated, this modest investment pays dividends in brand recognition.

Window boxes and hanging baskets, refreshed seasonally, add warmth and character that is almost impossible to replicate through expensive fixtures alone. Work with a local nursery or garden centre for costeffective planting schemes, and consider hardy perennials alongside seasonal colour to reduce ongoing maintenance.

INTERIOR REFRESH: HIGH IMPACT, CONTROLLED COST Interior refurbishment need not mean gutting and rebuilding. A targeted approach — focusing on the elements customers interact with most directly — delivers the greatest perceptible improvement per pound spent. Begin with the bar itself: polish or refinish the bar top if worn, replace tired bar stools, and ensure all optics, fonts and glassware are pristine. A clean, well-organised bar communicates professionalism before a single drink is poured.

Lighting is transformative and frequently overlooked. Switching from cold, fluorescent overhead lighting to warm LED alternatives — particularly in dining and lounge areas — fundamentally changes the atmosphere of a space. Dimmer switches add flexibility for different trading periods. Accent lighting on artwork, shelving or back-bar displays adds sophistication with minimal installation complexity.

Soft furnishings — cushions, bench pads, curtains — age faster than

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.

hard fixtures and are relatively inexpensive to replace. A cohesive, freshly upholstered seating area in quality fabric communicates care and investment even in an otherwise traditional interior. For communal or games areas, ensure furniture is sturdy, well-maintained and appropriately scaled for the space.

SERVICE AND ATMOSPHERE: THE INVISIBLE REFURBISHMENT No amount of fresh paint or new furniture will retain customers if the service experience falls short. Spring is an ideal time to revisit your team's training, particularly around seasonal menu knowledge, upselling and pace of service — all of which tend to be stretched as volumes increase through summer. Consider a pre-season briefing session that energises the team and ensures everyone is aligned on standards.

Finally, ensure your toilets are exemplary. It sounds unglamorous, but toilet quality remains one of the most cited indicators of overall venue standards among customers. A freshly painted, well-stocked and fragranced WC sends a powerful signal about how a pub views its guests. It costs very little to get right — and an enormous amount to recover from if neglected.

The pubs that emerge from this season with genuine commercial momentum will be those that recognised the opportunity early, acted decisively — and understood that the finest refurbishment of all is the one a customer simply feels, without ever being able to name.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

36

CLH DIGITAL

Issue 319

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.

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

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.

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

Customers are encouraged to visit our large showroom to

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.

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience ✓ Competitive Prices – Exceptional quality without the premium price tag Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels As specialist UK manufacturcatering to varied guest needs. ers, we take pride in delivering high-quality, durable, From luxury hotel mattresses to budget-friendly and comfortable beds that meet strict UK & EU fi options, we cater to all types of commercial accomre safety regulations (BS 7177:2008 – Crib 5), ensur- modation. ing your guests sleep safely and soundly.

Join thousands of satisfi ed customers across the Why Choose HotelContractBeds?

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Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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

Issue 319

CLH DIGITAL

37

Property and Professional

Fair Business Discussions In Changing Times: What Tied Tenants Need On The Record Running a tied pub can be an unpredictable business, and tenants must react to market developments and unexpected events, like tax and legal changes. Margins shift, forecasts change, and tenants must juggle multiple pressures. In this environment, fair conversations with the pub company’s Business Development Manager (BDM) will be more important than ever. But anyone in business knows how important it is to keep a paper trail of a promise or agreement made verbally.

RECORDS OF CONVERSATIONS MATTER The regulated pub companies must ensure their BDM deals fairly with tied tenants, and the Pubs Code gives vital protections to those tenants when having key conversations. The BDM, or anyone representing the pub company, must make notes of discussions which relate to business planning, repairs or rent negotiations. These notes must then be sent to the tenant within 14 days to check. The tenant must be asked to respond within 7 days if they do not agree with any aspect of them.

This is not just admin. Tied tenants have the right to have all commitments, promises and action points recorded and provided to them while their memory is still fresh. These notes form part of the official record of the relationship between pub company and tenant, so that clear, reliable BDM notes can be a point of reference down the line.

This makes BDM meetings, and the notes that follow them, an important formal protection for tenants. The PCA has created a new short video about this right, which is part of our new series of bite-sized video guides about key Code protections.

Fiona Dickie, the Pubs Code Adjudicator.

So, for example, if a BDM verbally promises marketing support, it must appear in the notes. If it doesn’t, that could be a breach of the Code. The Code Compliance Officer (CCO) is employed by the pub company to verify compliance with the Code and can be the first port of call for a tied tenant who is concerned they have not received appropriate meeting notes. The CCO must report breaches of the Code to the PCA, and to ensure maximum transparency the PCA publishes details of pub company breaches in its searchable database, so reported failures to provide BDM notes on time can be identified.

Most tied tenants say their BDM relationship works well. The PCA’s 2025 tied tenant survey found that 70% of tenants are satisfied with their BDM relationship, and 72% think their BDM provides accurate notes of discussions. Most BDM notes are issued promptly though automated systems. The PCA team regularly accompa-

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

nies BDMs on visits to tied pub tenants, to see how discussions work in practice, hearing on a recent visit about Marston’s work to improve its process to make it more user friendly and ensure that meeting notes are shared automatically with the tenant once the document is completed.

STAR BDM BREACHES Proper note-keeping of BDM meetings is not optional—it is a legal requirement. The PCA exists to protect tied tenants' rights under the Code and can take action to ensure that pub companies comply. A failure to take and share notes of these key business discussions was the subject of a recent report on breaches by Star Pubs. The PCA issued a formal, written censure to Star on review of the evidence gathered after Star reported that, owing to systematic errors, some BDM meeting notes between 2019-24 had not been provided within 14 days or, in some cases, at all.

Star informed the PCA that it had taken remedial measures to prevent a repeat of the breach, including retraining BDMs through regional development programmes. Star has now transitioned to a new IT system for the completion of BDM notes for onboarded tenants. The PCA will be looking closely at this year’s tied tenant survey results to see the level of tied tenant satisfaction with the BDM relationship across all six of the regulated pub companies. Fieldwork for that survey kicked off in January and results will be published in early June.

NEGOTIATING TENANTS The right to notes of discussions about rent negotiations, repairs and business planning also applies to applicants who are negotiating to take on a tied pub. This is important given that this is the time when matters like deals, discounts, rent and repairs may be thrashed out face-to-face or over the phone. Early accuracy prevents later disputes about what was said and can provide protection for tenants if things go wrong. The pub company must ensure that these discussions and agreements are recorded in writing and that the record is sent to the prospective tenant. This is one part of how the Pubs Code supports tied tenants to get off to the right start. The PCA is currently working with the regulated pub companies to understand their approaches to complying with this duty.

GETTING IT RIGHT EARLY MAKES IT EASIER The Pubs Code requires that pub companies must provide appropriate training for BDMs about their duties under the Code. Good notes support better business planning for tenants and provide confidence, clarity and control, helping to create a transparent, professional relationship with the pub company.

This article is intended to aid understanding of the Pubs Code and its impact. Nothing in it should be understood to be a substitute for the pubs code legal framework.

For more information on the Pubs Code and Pubs Code Adjudicator, including comprehensive resources for tied tenants, visit www.pubscodeadjudicator.org.uk.

THE WEST COUNTRY SPECIALISTS

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

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

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

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

SOMERSET/DORSET BORDERS

EXMOUTH, DEVON

EXMOOR NATIONAL PARK

Quality Free Of Tie Village Pub

Impressive Cafe Bar & Restaurant

Stunning Free Of Tie Village Inn

3 Letting Rooms & 2 Bed Owner’s

Modern Restaurant Area 30+

Lovely Bar & Restaurant Areas 116+

Bar & Dining Areas 80, Gardens 50+

Fully Fitted & Equipped

10 Quality Ensuite Letting Rooms

Extremely Well Fitted & Equipped

Desirable Town Centre Location

3 Bed Owners and a 1 Bed Cottage

Private Landlord & Sensible Rent

LH £29,000

4883

Outbuildings & Car Park 20+

Tremendous Potential

LH £29,000

2164

LH £40,000

4877

KINGSBRIDGE, DEVON

EXETER, DEVON

DEVON & CORNWALL BORDERS

Café, Coffee Shop & Restaurant

Profitable 6 Bedroom Guest House

Immaculate Detached Guest House

Prime Town Centre Location

1 Bed Private Accommodation

5 Attractive Ensuite Letting Rooms

Fully Furnished & Equipped

Prime Trading Location, Car Park

2 Bedroom Owners Accommodation

60+ Covers & Commercial Kitchen

Well Presented Throughout

Gardens, Car Park & Garages

Profitable Daytime Only Business

Potential For Alternative Uses

Impressive Lifestyle Home & Income

LH £43,950

2168

FH £550,000

6022

FH £595,000

6021

Finding Your Perfect Hospitality Investment For over three decades, Stonesmith has established itself as the South West's premier business transfer agent, specialising in the sale of licensed, hospitality, and catering businesses throughout Devon, Cornwall, Somerset, and Dorset. Whether you're an aspiring publican seeking your first freehold pub, an experienced hotelier looking to expand your portfolio, or an entrepreneur wanting to enter the thriving restaurant sector, Stonesmith's unrivalled local expertise makes them the natural choice for navigating the Westcountry's dynamic hospitality market.

The team at Stonesmith understands that no two hospitality businesses are alike. From traditional country pubs and coastal hotels to contemporary restaurants and boutique guest houses, each property

presents unique opportunities and challenges. Their approach centers on listening to clients' individual needs and crafting bespoke marketing strategies that align with specific objectives. This personalized service, combined with their deep knowledge of the regional market, ensures that both buyers and sellers receive guidance tailored precisely to their circumstances.

Choosing Stonesmith means partnering with specialists who genuinely understand the hospitality sector's nuances—from licensing requirements and valuation complexities to the seasonal dynamics that define Westcountry trade.

Thinking of selling or buying? Visit www.stonesmith.co.uk

DORSET VILLAGE

EDGE OF EXMOOR

DORSET VILLAGE

Iconic Country Pub & Restaurant

Impressive Devon Town Inn

Village Inn With 6 Letting Rooms

2 Bars, Restaurant & Skittle Alley

Bar & Dining Areas 72+, Kitchens

Bar & Dining Areas 70, Gardens 100+

3 Bed Owner’s Accommodation

3/4 Quality Letting Rooms

4/5 Bedroom Owner’s Accommodation

Car Park, Stunning Gardens

Owners 2/3 Bed Accommodation

Stunning Sought After Dorset Village

Much Potential, Currently Closed

High Turnover & Strong Profits

High Turnover Award Winning Business

FH £300,000

4880

FH £390,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4884

FH £625,000

4866

01392 201262 www.stonesmith.co.uk