CLH Digital - Issue #321

Burnham's Hospitality Pledges Back In Spotlight After Makerfield Win

Editor's Viewpoint

Welcome to the latest issue of CLH News

ARE WE SET FOR A “NEW BROOM”?

It was, I believe, Napoleon who once observed that you should never interrupt your enemy when he is making a mistake. Just my tenpenneth, but I can't help wondering whether that's precisely the position newly elected Andy Burnham now finds himself in.

I'll try not to get too political here, and I'll do my best to stay impartial, but it's hard to ignore the mood in this sector right now.

As one of our regular contributors puts it in our lead story this issue, hospitality and the licensed on-trade have been treated as something of a whipping boy under the current government, and I suspect we are just weeks away from a leadership election.

The policies that have rolled out since July 2024 have, frankly, been disastrous for our industry — driving closures, forcing lay-offs and knocking confidence in the sector to levels I haven't seen in a long time.

I was at a seminar just last week where mental health was high on the agenda, and the figures are genuinely sobering. Mental health across UK hospitality and the on-trade has become a critical retention and leadership issue in its own right. Up to 69% of hospitality workers report experiencing mental health challenges, and unmanaged stress, chronic understaffing and burnout are pushing nearly half the workforce to consider leaving the industry altogether.

This isn't unique to hospitality, either — I can tell you firsthand that here at CLH News, like so many other businesses, we've felt the impact of government policy in very real terms.

So, is Andy Burnham the answer? Time will tell. He's picked up support from several industry bodies off the back of his Makerfield win and his pledges on business rates and VAT, and that's worth acknowledging.

But before anyone gets too carried away, I'd urge you to turn to page 6 and read John Webber's analysis.

As Head of Business Rates at Colliers, he brings some welcome perspective to what is, after all, a by-election and a fairly classic pre-election promise from a politician.

As a general rule, they rarely give with one hand without taking with the other first — and Webber's piece sets out exactly where that money might end up coming from.

As we head towards what could be a genuine leadership contest, I suspect both the Prime Minister and Andy Burnham are going to be asked, repeatedly, how they actually intend to pay for the support they're promising our sector.

We'll be watching closely, and we'll keep holding both sides to account on behalf of the trade.

On a happier note — what a boost the World Cup is proving to be for pubs up and down the country. According to Oxford Market Watch, England's Wednesday fixture saw pubs sell 5.7 million pints of draught beer and cider over the course of the day, with the average rate of sale up 55.5% compared with a typical June Wednesday last year — equivalent to an extra 64 pints per outlet.

Bookings to watch that opening England game in the pub were up 293% beforehand, and across the opening weekend of the tournament, Great Britain's pubs sold more than 12.1 million pints of draught beer and cider between them, with Scotland's win over Haiti giving trade a real lift north of the border too.

England are back in action on Tuesday, and sadly I won't be propping up the bar at the Hop Inn here in Bournemouth to see it — I'll be away on holiday. But here's hoping for another bumper night for the trade all the same.

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EDITOR

Peter Adams

Burnham's Hospitality Pledges Back In Spotlight After Makerfield Win

(CONTINUED FROM FRONT COVER)

The commitment lands at a sensitive moment for the sector: an ongoing overhaul of business rates, combined with the phasing-out of pandemic-era relief, is set to push up bills for many restaurants, shops and other independent operators.

The squeeze follows a run of difficult budgets that lifted employer National Insurance contributions, the national minimum wage and business rates.

Pubs and music venues were handed a measure of relief in January after public pressure, and the Chancellor later announced a summer reduction on the cost of children's meals within the sector.

Burnham, however, has pledged to go considerably further — proposing a 20 per cent cut to business rates for pubs and a higher threshold below which smaller businesses would pay no rates at all.

HEART OF COMMUNITIES

Setting out his stall, Burnham argued that family-run businesses sit at the heart of local communities and said his own party had not always recognised their value. He acknowledged Labour had "got this wrong in government" on supporting such firms.

Burnham has also thrown his weight behind calls to halve hospitality VAT from 20 per cent to 10 per cent — the central demand of the #VATsTheProblem campaign fronted by chef and pub owner Tom Kerridge, which has now attracted more than 218,000 signatures.

The campaign counts UKHospitality, the British Beer and Pub Association (BBPA), the British Institute of Innkeeping and CODE Hospitality among its supporters.

SECTOR SUPPORT

Industry bodies broadly welcomed Burnham's rates announcement, while pressing for more comprehensive reform. BBPA chief executive Emma McClarkin said a further 20 per cent reduction in business rates would offer a genuine lift for local pubs, and that raising the threshold would remove many smaller venues from the rates system altogether.

UKHospitality chief executive Allen Simpson went further, describing the existing business rates system as fundamentally flawed and arguing

that any credible high street strategy needs to pair lower rates with a 10 per cent VAT rate for the wider hospitality sector.

NIGHT-TIME ECONOMY CALLS FOR ACTION, NOT WORDS

The Night Time Industries Association (NTIA) congratulated Burnham on his win and urged him to use his new political standing to champion nightlife and the broader after-dark economy. NTIA chief executive Michael Kill said the result gives Burnham a platform to push the government harder on hospitality and growth, and called on him to back the appointment of a dedicated Night Time Economy Minister alongside a VAT cut for the sector.

Kill warned that goodwill alone will not be enough, pointing to continuing closures, job losses and fragile confidence across the industry, and said operators are looking for a politician willing to challenge the current approach and follow through on commitments.

TOURIST LEVY

Burnham's record with the hospitality industry is not without friction. UKHospitality has previously criticised his backing for a mandatory tourist levy in Manchester, warning it risked undermining the city's competitiveness and adding to the cost pressures already facing operators.

Even so, his latest commitments on rates, VAT and nightlife appear to have won over a sector hungry for political allies as it contends with rising tax, labour and energy costs.

“WHIPPING

BOY”

Giles Fuchs' CEO of Burgh Island Hotel and the Pilchard Inn said: "I’m not a Labour voter, but Andy Burnham’s promise of a 20% VAT cut is very welcome news. Hospitality has been treated like Westminster’s whipping boy for too long, with pubs, hotels and restaurants hit from every angle by rising staffing costs, energy bills, business rates and supply pressures. Hotels such as ours want to hire more people, especially young people trying to get their first step on the career ladder, but the current cost burden makes that far harder than it should be.

“That said, the sector has heard warm words before, so this has to move from just being a campaign promise to practical delivery. At a time when youth unemployment remains a serious concern, easing the pres-

sure on hospitality could help businesses create more entry-level jobs, offer better training and give young people real prospects in their local communities. For hotels such as Burgh Island, and the broader Devon and wider Southwest region, hospitality supports not just hotels and pubs, but suppliers, seasonal workers, taxis, attractions, shops and whole communities. If Burnham is serious about giving the industry breathing space, then this could be the start of making a real difference.”

"STICKING PLASTER," NOT REFORM

Speaking ahead of the by-election, John Webber, head of business rates at Colliers, was more sceptical, arguing that targeted relief for pubs and music venues does not address the deeper structural problems in a business rates system he says is leaving large parts of hospitality — and other sectors — facing unsustainable increases.

He said Burnham's plan amounted to a temporary fix rather than the fundamental overhaul of how pubs are valued that the sector actually needs, noting the pledge includes no detail on how long any relief would last.

Webber also cautioned that hotels risk being left out altogether: UKHospitality estimates the average hotel's business rates bill could rise by 115 per cent by April 2029. He further warned that if government is intent on growing its overall take from business rates — forecast to reach £40 billion by 2030 — relief handed to one part of the sector will likely mean higher bills elsewhere.

He also flagged that restricting relief to single-site businesses could discourage expansion, since a second venue would face the full rate burden, and that raising the threshold from £12,000 to £18,000, while taking some properties out of the system entirely, would shift more of the cost onto those left paying — a move he estimated could cost in the region of £900 million.

On Burnham's proposal to fund the changes through higher taxes on large online and tech firms, Webber was blunt, calling it an unrealistic plan given the current geopolitical climate and likening it to the rationale behind the government's existing higher business rates multiplier for larger properties — a policy he said has already increased bills for bigger businesses and discouraged investment, jobs and growth. See page 6 for Webber’s in-depth analysis

World Cup Windfall: Legal and Commercial Considerations for the UK Pub Sector

By Anastasia Whitlock & Julie Gowland, Birketts LLP (www.birketts.co.uk)

The FIFA World Cup 2026 presents a material commercial opportunity for the UK pub sector, but one dependent on careful legal and operational planning.

Industry estimates from the British Beer & Pub Association indicate that, if a home nation reaches the final, pubs could sell around 50–55 million additional pints, with an England appearance potentially generating approximately £275 million in incremental sales.

While these figures highlight the scale of the opportunity, capturing that uplift will depend on compliance with the Licensing Act 2003 and associated frameworks.

REVENUE OPPORTUNITY

Major tournaments consistently increase footfall, particularly for home nation matches. For 2026, this effect is likely to be greater due to the expanded format and a longer schedule (11 June–19 July 2026) with more matches.

Industry data suggests each fixture may generate £2.5 million to £5 million in additional revenue, with peaks during knockout rounds. This uplift is not automatic. It depends on operators:

• having sufficient authorised hours managing capacity lawfully

• complying with licence conditions under pressure. Failure risks enforcement action, including licence review.

NATIONAL LICENSING EXTENSIONS

The government has confirmed contingent extensions to licensing hours in England and Wales for certain knockout matches involving home nations. In summary, premises licensed to 23:00 may trade until:

o 01:00 for kick-offs between 17:00 and 21:00

o 02:00 for kick-offs between 21:00 and 22:00.

TEMPORARY EVENT NOTICES (TENS)

A frequent misunderstanding is that national extensions to licensing hours, such as those introduced for major sporting events, apply automatically to all premises and all matches. In reality, for this year’s World Cup, the extensions:

• apply only where a home nation plays

• apply only to certain knockout fixtures

• do not cover most matches.

For other fixtures outside the scope of the national extension (including most group-stage matches and very late kick offs), operators must rely on TENs. Key constraints include:

• maximum 15 TENs per premises per calendar year

• maximum aggregate duration of 21 days

each TEN limited to 168 hours

• minimum notice periods (10 working days for standard TENs). TENs are not guaranteed and applications may be refused if the police or environmental health raise objections. Late applications risk refusal or can be deemed invalid especially if objections are made. It is important

to remember that a TEN does not override licence conditions or broader legal responsibilities. Venues must still promote the licensing objectives at all times, including managing noise, ensuring public safety and preventing disorder.

Early planning is essential to avoid exhausting TENs during peak fixtures.

OUTDOOR SPACE AND

CAPACITY

Maximising capacity, particularly through outdoor space, will be key. Operators must ensure:

• external areas are included on the licensed plan

• outdoor screens and sound comply with licence conditions

pavement licences and planning permissions are in place where required.

Noise, nuisance and dispersal will face scrutiny, especially for late fixtures. Those that breach conditions expose themselves to a mix of immediate enforcement risks and longer-term licensing consequences including possible review. Police or licensing officers can shut the event down on the spot; closure notices can require premises to close for up to 48 hours and individuals can be prosecuted for organising licensable activities without authorisation.

TEMPORARY STRUCTURES AND EVENT RISK

Temporary infrastructure (e.g. marquees, bars, large screens) introduces additional requirements:

• health and safety compliance, including fire risk assessments

• adherence to capacity limits

• potential building control approval.

Operators should engage early with local authorities and police where large crowds are expected. They should also ensure insurance covers event-specific risks and that crowd management and incident response plans are in place.

STAFFING AND COMPLIANCE

High footfall increases risks of disorder and unlawful service. Serving alcohol to an intoxicated person is a criminal offence.

Operators should consider:

• sufficient trained staff

• appropriate use of temporary staff clear management oversight (including a DPS or personal licence holder)

• coordination with Pubwatch or police

• robust refusal and Challenge 25 procedures

• clear incident management

• appropriate security and stewarding

• responsible drinks promotions.

CUSTOMER RETENTION AND DATA COMPLIANCE

While the short-term focus is revenue, the tournament also offers an opportunity to build longer term customer loyalty. Operators considering advance bookings, ticketed events or loyalty schemes must comply with the Consumer Protection from Unfair Trading Regulations 2008 (for example pricing transparency) and UK GDPR and the Data Protection Act 2018 where personal data is collected.

A SIGNIFICANT BOOST

The 2026 World Cup is likely to provide a significant but time-limited boost to the UK pub sector. However, the commercial upside depends on regulatory preparation. In particular: national licensing extensions are limited

• TEN availability is constrained

• enforcement risk increases during peak demand.

Operators who review licences early, plan TEN usage, engage with authorities and manage risk proactively will be best placed to convert tournament footfall into immediate revenue and longer-term customer value. Given the existing pressures across the industry, operators should not take this opportunity lightly.

‘VAT’s The Problem’ Shop Launched For Hospitality Operators

The #VATsTheProblem campaign has today launched an online shop, with campaign assets available for operators to download, print and use in venue to encourage consumers to sign the petition to back 10% hospitality VAT.

Currently available in the shop are:

• Tent cards

• Beer mats

• Cards to put down with receipts, place on reception areas or in rooms.

• Posters, for both front of house and for staff rooms.

The shop includes free-to-download files that operators can print themselves, as well as versions with print bleeds that be sent by a venue to their normal print provider.

The selection of campaign assets will continue to expand over the coming weeks, including the ability to purchase already printed materials at cost price to be posted to your venue ready-to-use.

The campaign, spearheaded by chef Tom Kerridge and supported by UKHospitality, the British Beer and

Pub Association, the British Institute of Innkeeping and CODE Hospitality, has already garnered enormous support, with more than 220,000 people backing a 10% hospitality VAT rate.

Ahead of the 1 July, when the campaign launches to consumers, operators are encouraged to utilise the shop and support the campaign with beer mats, posters, tent cards and much more in their venues.

Tom said: “It’s fantastic to see such enthusiasm for the campaign, with numbers on the petition continuing to climb and social media flooded with support backing 10% hospitality VAT.

“With our target of a million signatures, we need the might of hospitality to get venues, staff and customers all behind the campaign.

“Let’s take the incredible momentum we’ve already built and get our pubs, restaurants, cafes, hotels and many more decked out in #VATsTheProblem branding, to make sure consumers understand and are fully behind us.”

Visit www.vatstheproblem.co.uk to visit the shop.

Pub Bookings Surge Almost 300% For England’s World Cup Kick-Off

Bookings to watch England’s first game in the pub were up 293%, as hospitality set for 42% sales boost across the group stage.

New data from hospitality technology provider Zonal reveals the enormous demand from consumers to watch England kick off their World Cup campaign against Croatia in their local.

The bookings, which are measured as those whose arrival time is up to two hours before kick-off, reinforces the pub as the best place to watch the tournament.

Hospitality benefits enormously from major football tournaments like the World Cup. Analysis of transaction insight by Reward shows England group games at Euro 2024 delivered a 42% sales increase, with UKHospitality predicting a similar boost during this World Cup.

Kate Nicholls, Chair of UKHospitality, said: “The pub is categorically the best place to watch England at the World Cup, both tonight and for the rest of the tournament.

“Bookings up almost 300% for England's game shows that, despite the later than usual kick-off times, England fans want to get together to watch the game, cheer on the team and support their local.

“The World Cup will be a massive boost for our pubs and bars, with sales set to be up more than 40%

across the group stage as fans gather for the games.

“Fingers crossed the game was the start of a long World Cup campaign for the Three Lions, in what would be a huge boost for both football fans and hospitality.”

According to pollster Opinium 29 per cent of UK adults plan to watch World Cup matches in pubs, contributing an estimated extra £600 million to the economy during the tournament.

James Nicandrou, an associate director at Opinium, commented: “With millions of young adults planning to watch World Cup matches in pubs, the tournament looks likely to provide a welcome spending boost to the economy.

“More widely, our research suggests pubs continue to occupy an important place in community life, particularly for the young and those in rural areas, as spaces where people can come together to share moments – big and small.”

Emma McClarkin, chief executive of the British Beer and Pub Association (BBPA), also expects to see a surge in sales a significant increase in beverage sales.

She said: “We’re expecting England’s first match to draw fans to the pub and anticipate an extra five million pints will be pulled as we all cheer on the team, which will be a massive boost for the sector.

“The best way to enjoy the match is, and always has been, down the pub with friends and fellow fans.”

Bristol Community Pub Reopened Following Transformational Makeover

The Union Arms, located in Bristol, officially reopened earlier this month following a transformational investment of more than £416,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Paul Roberts, Operator of The Union Arms, said: “It’s been amazing watching the refurbishment come to life at The Union Arms. The pub looks terrific, and it was a joy to reopen and show off its brand-new look to the community.

“We’ve already had great feedback from customers so overall I’d say the reopening was a huge success and I can’t wait for what the future holds. The World Cup is almost upon us so it’s brilliant to have our new screens up and running for customers to support their teams and enjoy the atmosphere of the tournament.

Piece

In a major moment for London history lovers, design enthusiasts, and independent hospitality operators alike, Pro Auction Limited has announced that its doors are fully open to the public to bid live and in-person for the highly anticipated next phase of the hotel’s historic interior refurbishment.

Breaking away from exclusive, closed-door industry events, this public-first auction invites private individuals, hotel operators, and everyday design fans to step right inside The Savoy Hotel London to raise a physical paddle. Running simultaneously with an interactive worldwide digital webcast, the live bidding floor welcomes attendees from across the street and around the globe.

As The Savoy systematically delivers its landmark £45 million phased room-by-room redesign through 2027, this rolling format unlocks a massive cache of over 2,000 exceptional lots. It offers an unprecedented opportunity to acquire custom-built luxury furnishings at a mere fraction of their original procurement cost—with select pieces originating directly from the hotel's legendary Personality Suites, once home to Marilyn Monroe, Frank Sinatra, and Sir Winston Churchill.

A Goldmine for Boutique Hoteliers and Private Buyers

For boutique hoteliers, upscale guesthouse owners, and private buyers, this phase presents an unmatched commercial opportunity. Rather than

Once again, I’d like to thank the Proper Pubs team for all its support throughout this journey, and I look forward to making the community proud!”

Going forward, he also hopes to support Claire House Children’s Hospice, The British Heart Foundation and Dementia UK with organising charity events. Matt Gurney, Operations Director for Proper Pubs, said: “Paul is a brilliant example of an individual who is passionate about his local community and wants to create a pub which caters specifically for its local area. On behalf of myself and the Proper Pubs team, we’d like to thank Paul for all his hard work, and we wish him the very best for the future!”

Bringing people together in local areas and creating vibrant social hubs which support their communities is very important to us, so we are glad that we could support Paul in making this happen.”

waiting on lengthy lead times and skyrocketing manufacturing costs for bespoke corporate fitouts, successful buyers can bypass the traditional supply chain entirely. Whether it’s a bespoke boutique hotel transformation or a private home redesign, this landmark sale permits buyers of all levels to instantly inject authentic five-star DNA and world-class Savoy prestige into their own spaces overnight.

Free from the barriers of trade-only showrooms, the event levels the playing field for everyday interior lovers, vintage hunters, and commercial developers. On this level playing field, buyers can unlock extraordinary value and massive cost-savings across:

• The Francesco Molon Collection: Exquisite Georgian-style mahogany cabinets, stately Regency writing tables, and masterfully inlaid side tables.

• Five-Star Bedding & Textile Assets: Highly coveted, pristine hospitality-grade beds paired with opulent silk drapery sets.

• Architectural Lighting & Mirror Archives: Sculptural designer wall sconces, Murano-style glass fixtures, and grand-scale bevelled wall mirrors.

• Fine Art Portfolio: A sprawling collection of framed original prints, decorative sculptures, and bespoke hotel artwork that has lined the famous suites.

To accommodate both local attendees and a global digital audience, registration is free and open to all. Due to seating limits within the hotel, in-person floor bidders are required to reserve their spaces in advance.

Three-Day Bidding Window: Tuesday 21st, Wednesday 22nd, and Thursday 23rd July 2026, commencing promptly at 10:00 AM BST daily. Lots

the three days.

Live Streams: Interactive digital bidding is hosted on premier global portals the-saleroom.com, bidspotter.co.uk, and i-bidder.com Register now at: https://tinyurl.com/savoysale

Public

What Could an Andy Burnham Government Mean for Business Rates and Impact Retail and Hospitality?

John Webber Head of Business Rates at Colliers (www.colliers.com) says short term populist slogans are not the answer

With the former mayor of Manchester, Andy Burnham winning the Makerfield by-election and set to parachute himself into Parliament for a leadership contest against Kier Starmer, commentators are asking what the impact on the economy could be should he succeed in his plan and become Prime Minister.

John Webber, Head of Business Rates at Colliers is particularly concerned about Burnham’s policy towards business rates, which he brands as “populist” but without a “fundamental economic understanding” of the tax and its impact on business. As Webber points out, “Saying you are going to reduce business rates is as predictable as kissing babies at a byelection and about as effective for the economy!”

So what is Burnham saying? So far it appears he has two main strands to his policy: Shops and Pubs and instituting a Land Value Tax.

SHOPS AND PUBS

The Greater Manchester Mayor backed the “Save our Pubs campaign” and should he become PM has pledged to cut business rates for pubs and music venues by 20 per cent, building on the extra reliefs granted by Rachel Reeves earlier this year, when she was forced to backtrack following the backlash from the fall out of the 2026 Revaluation. Despite introducing caps, many pubs were set to see their bills rise astronomically. Our analysis showed that even with transitional caps, a typical independent pub could see its annual rates bill rise by 75% during the 3 years of the list. Against a backdrop of higher energy costs, increased employer National Insurance and rising minimum wages, such rises simply were not sustainable- and the industry yelled.

Burnham wants to do more for pubs and has said his extra support would cost £100 million.

Burnham has also said he would abolish business rates for shops, cafes and restaurants limiting this to single site venues to protect familyowned businesses.

And he would also increase the threshold at which businesses pay business rates from £12,000 to £18,000 whilst also extending the threshold under which businesses enjoy tapered relief on rates, from £15,000 to £21,000.

Burnham said these moves would be funded by increasing taxes on

online tech giants and their warehouses to ensure they pay their “fair share”. He said he would raise a further £500 million by tackling tax evasion that is harming high streets.

John Webber commented, “Providing reliefs for pubs and music venues sounds all well and good, but it is short term and does little to address the fundamental flaws in a system that has left large parts of the hospitality sector — and other businesses — facing unsustainable business rates increases. Burnham’s announcement is best described as providing a further sticking plaster on an outdated and deeply flawed business rates regime that needs proper reform. He does not say how long he will provide this relief nor that we should be re-looking at the way pubs are valued.

Moreover, while pubs could be granted a reprieve, other parts of the RHL sector will be left “hanging out to dry”. Hotels are a good example, where according to UK Hospitality the average hotel’s business rates bill will increase by 115% by April 2029.

Burnham’s promise to abolishing business rates for shops, cafes and restaurants is also a good soundbite, but if the government is determined to increase its tax take from business rates every year (with forecast to take £40 billion by 2030) extra tax will need to be levied on other businesses to pay for this relief.

Moreover, limiting the relief to single site venues will do nothing to encourage business expansion. Why would you open another venue if you are hit with full business rates on both? We need our taxation policy to be stimulating growth not putting another nail in its coffin!

Increasing the thresholds at which businesses pay business rates from £12,000 to £18,000 would also just take properties out of the system from paying business rates at all- again putting the burden further on those businesses that do. We have estimated the cost of increasing the threshold in this way would be around £900m.

Burnham says he will fund his moves by “increasing taxes on online tech giants and their warehouses” - a naïve dream given current geopolitics and the relationship with Trump. This was also the theory behind the current government’s super higher multiplier, which has just resulted in all bigger businesses being hit by higher rate bills, again undermining business investment, jobs and growth.

LAND VALUE TAX

Burnham is also reported to be in favour of increased property taxes. “I think land is under-taxed,” he said last month as he launched his campaign to return to Westminster. “I have long been persuaded of the argument for a land value tax,” he added.

Again “misguided and disastrous” says Webber. “ There is no country in the world that has been able to successfully implement a land value tax. Most countries that claim to have land value taxes like Australia and Taiwan exempt the two biggest uses of land, agriculture and owner-occu-

pied housing. Even in the UK when it was tried by the Liberal Government in the early 1900s it spectacularly failed and cost more to administer than it collected, nearly bringing down the Government.”

Webber continues, “ Every few years a left wing think tank proposes a land value tax targetted at landlords and usually gets shouted down. Given business rates were set up to pay for the amenities and services that businesses use in the community, surely there should be no dispute that such businesses should pay something for these services?”

The additional tax could also backfire. If charged, landlords would most probably recuperate the money by hiking up rents charged to occupiers. “We would therefore have a system whereby businesses would end up paying more to the landlord but unlike the present system would be unable to appeal against their combined rent and rate bills that the landlord would introduce. So how would they benefit?”

“Labour’s plans would just complicate the system, be expensive to implement and lead to more appeals. We already have a broken appeal system and an under resourced VO. How would a land tax help with that?”

Webber believes that Burham would be much better looking at proper business rates reform, something the current government has failed to implement despite its promises. "What we need is a grown-up debate that will allow a clear strategy to be set out so businesses can see a road map for change. No one expects 30 years of mismanagement to be changed overnight but it should be in the 5-year life of a parliament.

The plan should encompass reducing the multiplier to make it a palatable 35% not a 50% tax, one that businesses can afford. We could pay for this by rebalancing who pays, taking the pressure off retailers and making small businesses all pay something -say 10 per cent. The new labyrinthine multiplier system must also be simplified; there are currently 13 different multipliers in England and Wales alone, and three in Scotland. It is a bureaucratic nightmare.

Then we should look at the quantum taken from the system - £40 Billion by 2030 is excessive. We need to reduce it and create a a plan to show how much it will be reduced by and where that shortfall is coming from so that we prevent financial markets from being spooked and give credibility to the plan.

And finally, the appeal process needs to be clearer and easier to navigate. Currently it strangles anyone trying to get their rate bills properly assessed. The default is so often the computer says no but the greater transparency should lead to lower appeals ideally allowing the VO to deal with those that are lodged in a quicker timescale. That’s the aim! Webber adds, “ What we don’t want are polished sound bites that sound good and are what people want to hear, but are unable to face close scrutiny. Such slogans may very well help Andy Burnham get into Parliament, but if he is serious about becoming PM and running the country he certainly needs a more credible plan going forward.”

England’s World Cup Win Delivers Midweek Boost For Hospitality

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/

Pubs and Local Assets Protected with Communities in Charge

Pubs, shops and other treasured high street gems will be saved from closure more easily thanks to a new £61 million package to back local communities announced this week (16 June).

This government’s latest Pride in Place initiative, a new Community Right to Buy Fund, will hand people in deprived areas the money they need to step in and take over community assets at risk of closure otherwise – allowing pints to continue flowing and community centres to keep bringing people together in their areas.

Communities Secretary Steve Reed announced the investment at a speech in London as part of a package of measures, building on wider reforms in the English Devolution and Community Empowerment Act to allow people to take over treasured assets. This funding is part of the £301 million announced by the government to support our high streets and community spaces.

Further action was committed to on tackling profiteering in the temporary accommodation and children’s social care sector, allowing councils to spend taxpayers’ money on what local people want to see, alongside making it easier for social housing tenants to take control over their homes.

These reforms build on the government’s commitment to shift more power out of Westminster and empower communities, including through the £5.8 billion Pride in Place programme.

Communities Secretary Steve Reed said: “I am pushing power out of Whitehall and into the hands of the people who actually use these high streets. They know what they need better than any politician in Whitehall. We’re backing communities to step in and save these high street gems, building on our drive to give communities the key to their own future and power over what matters to them.”

The Communities Secretary also announced:

• Streamlining Right to Manage: Supporting social housing tenants to come together, take control of their homes and estates, and make housing managers accountable to the people who live there. Reforms include stronger enforcement action where serious mismanagement puts residents’ safety at risk, as well as calling on social landlords to encourage tenants to take up the Right to Manage.

• Test and Learn funding: The Test, Learn and Grow programme is putting people at the centre, starting small

and building on what works – empowering frontline staff and local places to respond to what users need. Crucially, it is also about growing this way of working. To build regional capability and ensure that learning from the programme is diffused across the country, a £10 million Test, Learn and Grow Capability Fund is being launched to support up to 20 places. The fund will first be targeted at those already involved in the programme, with a specific focus on extending learning beyond individual local authorities and across sub-regions, through Mayoral Strategic Authorities and clusters of local authorities working together. It will then expand to new locations later in the autumn.

• Community Power Pilots: Supporting community groups and local authorities in up to 25 areas with £15 million in funding to transform services for residents with their input.

• Commitment to tackling profiteering: The government will work with councils in London to compare the prices of temporary accommodation, stopping companies exploiting different parts of the state. Further action will also be taken in the children’s social care sector where profiteering off vulnerable children is leaving councils on the brink.

• Commitment to support better use of local data: Ineffective data sharing is hampering local authorities from delivering better, more joined up services. To fix this, DSIT is developing standardised data sharing agreements for central government and wider public sector, including local governments to use, reducing administrative burdens and speeding up processes.

Paul Ainsworth, CAMRA’s National Planning Policy Adviser said: “The number of community-owned pubs opening has noticeably slowed down over the last year. This is undoubtedly connected to the demise of the Community Ownership Fund which made it much harder for locals to raise cash to save their pub. Without suitable and accessible funding, many community groups were simply priced out of trying to save their local from oblivion. We are awaiting the full details, but the news of this new funding looks set to be a vital lifeline for many pubs which are under threat of closure or conversion.

“Vibrant communities and flourishing local economies depend on pubs not only surviving but thriving. Community ownership is a fantastic pathway to securing a pub at the heart of community life for decades to come – a pub run by the people, for the people.”

How Pubs and Bars Can Win This World Cup

By Sam Killip, VP of Insight, at Attest (www.askattest.com)

Scotland has become the first nation in the UK to declare a Bank Holiday for a World Cup match. For pubs, bars and hospitality venues across the country, that creates a major commercial opportunity, but one that operators will need to work hard to capture.

To understand what will draw fans through the door during the tournament, we surveyed 1,400 consumers across the UK, US, France and Spain. From where people plan to watch matches and what they want to eat, to the experiences that motivate them to leave the sofa behind, the findings offer a practical guide for hospitality venues looking to stand out in an increasingly competitive match-day market.

HOME IS WHERE THE HEART IS, BUT PUBS ARE STILL PUNCHING ABOVE THEIR WEIGHT

Our headline finding will not surprise anyone in hospitality: home viewing dominates. 85% of Brits expect to watch at least some games at home.

For hospitality operators, almost half (42%) of UK respondents plan to watch games in the pub - a significantly higher proportion than any other market surveyed. Bars, sports clubs and stadiums also feature, but the pub remains the distinctly British venue of choice.

For hospitality businesses, this of course represents a sizable and highly engaged audience. The venues that stand out will be those that create an experience people can't replicate at home. Localised food and drink offers tied to specific fixtures, whether that's haggis and Irn-Bru for a Scotland match or Spanish themed menus for other nations, can help build atmosphere and encourage repeat visits.

It's also important to think beyond traditional drinking occasions. With many matches scheduled for later kick-offs and midweek slots, successful venues will cater to a broader audience with food-led offers, familyfriendly options and flexible viewing experiences.

And with competition for footfall likely to be fierce, operators shouldn't assume fans know they're showing the games. Promoting fixture schedules across social media, local search and AI-powered discovery platforms will be essential. Using clear location signals and relevant keywords can help ensure venues appear when supporters ask questions to apps like ChatGPT or Gemini such as, "Where can I watch the England game this Wednesday?".

BEER LEADS, BUT THE DRINKS RANGE

MATTERS

Beer consumption peaks at pubs (72%) and bars (71%), well ahead of the 53% who say they’d drink beer at home. That gap represents the core of the pub’s value proposition during a tournament: people go out partly to drink in a way they wouldn’t at home.

But venues should not assume it’s all about a pint. Our research shows soft drinks performs at 28% at pubs, matching or exceeding bar consumption. Soft drinks remain important at every venue. Operators who offer a thoughtful, varied drinks range, rather than defaulting to a narrow draught selection, are better placed to cater for the full range of fans walking through the door.

FOOD: KEEP IT EASY, KEEP IT SHAREABLE

Our food findings found that convenience tops the chart for choices. Pizza dominates home viewing at 50%, peaking at 53% when fans watch at a friend or family member’s house. At stadiums, the pattern shifts markedly, snacks (52%), healthy snacks (33%) and fruit (29%) all score significantly higher than at any other location, suggesting fans away from home want food they can eat on their feet.

For pubs and bars, the lesson is that food should complement the occasion rather than compete with it. Crisps remain consistently popular across every venue type (34–46%). Sharable platters, portable snacks and reliable bar food will likely outperform elaborate menus when a crucial match is under way and attention is fixed on the screen.

Social media trends reinforce the demand for food that is both convenient and memorable. TikTok and Instagram Reels are full of content around loaded fries, stacked burgers, giant sharing portions and limited-edition menu items that create a sense of occasion. For operators, that presents an opportunity to turn matchday food into part of the entertainment. Team-themed specials, tournament-inspired menu items and shareable dishes can help venues stand out in crowded feeds and encourage customers to create their own content. The most successful venues will strike a balance between practicality and novelty. Fans want food that is easy to eat while watching the action, but they also increasingly expect experiences worth sharing online. Venues that can deliver both stand to win attention on social media as well as at the bar.

THINK SMALL GROUPS, NOT BIG CROWDS

One finding that may challenge operators’ assumptions concerns group size. While it is tempting to imagine the World Cup as a mass-gathering event, our data suggests otherwise. Nearly three quarters (72%) of respondents expect to watch with between one and five other people, and 40% plan to watch with just one or two. Only 5% anticipate watching in a group of more than ten.

That points to a different kind of venue strategy. Rather than reconfiguring entirely for large bookings, a most effective approach may be to protect intimate seating arrangements, ensure good sightlines from smaller tables, and create an atmosphere that works for a couple of friends as much as a rowdy group of twelve.

The Bank Holiday effect: Scotland first, but momentum is building

Scotland’s Bank Holiday announcement is the most visible sign yet that governments and businesses are beginning to treat the World Cup as a serious national moment. With England, Wales and the US also in the tournament, and games scheduled across multiple time zones, operators throughout the UK should be scenario-planning now. The Bank Holiday question is whether hospitality businesses are ready to capitalise when that happens outside of an evening kick-off.

WHAT VENUES SHOULD DO NOW

The data points to several practical priorities for pub and bar operators ahead of the tournament. Firstly, venues should stock, and promote, a broad drinks range, from mocktails to cocktails - not just traditional ‘pints and penalties’ moments. When it comes to food, keep it simple and shareable - crisps, snacks, and pizza outperform more elaborate menus.

Don’t assume you will have big groups of fans - our data found that many fans come in twos and threes. With games across time zones and potential Bank Holidays, lunchtime and afternoon footfall could be substantial. Finally, lean into the atmosphere: 42% per cent of UK fans plan to be in a pub for at least some games. They are choosing pubs specifically for the communal experience, so make it worth it their while.

Data sourced from Attest World Cup 2026 Consumer Research, June 2026. Survey of 1,394 respondents across the UK, US, France and Spain.

LTC Launches Guide To Building Neuroinclusive Workforces For Hospitality Businesses

Learning Disability Week (15 – 21 June) is a timely reminder that people experience the world, learning and work in different ways. To support more inclusive hospitality workplaces, LTC is launching the 2026 edition of its Neurodiversity Guide to help hospitality businesses build a neuroinclusive workforce, covering common forms of neurodivergence including dyslexia, dyscalculia, autism and ADHD.

Originally released in January 2025, the new version has been refreshed with the latest data and insights. With a stronger emphasis on leadership and senior level support, it is focused on creating cultures where neurodivergent people can thrive at every level of an organisation.

Free to access on the LTC website, the new ‘Building a Neuroinclusive Workforce’ guide has been shaped through close collaboration with industry leaders with lived experience. The guide contains practical advice for ensuring inclusivity, attracting, retaining, and nurturing neurodiverse talent, and resources to support teams at each stage of the employee journey.

Chris Welham, CEO at LTC, said: “Currently 58% of people working in licensed hospitality identify as neurodiverse. Hospitality is all about its people, and businesses that prioritise neuroinclusion often see more cohesive, resilient teams, with neurodiverse colleagues bringing fresh and innovative perspectives.

“At LTC, we value and celebrate these differences and want everyone to be able to pursue and maintain rewarding careers in hospitality. That’s why we’ve developed the second version of our Neurodiversity Guide as a practical up-to-date resource for hospitality managers, supervisors, and teams. It aims to build a shared understanding of how we can create truly neuroinclusive cultures where everyone is able to thrive.”

In compiling the guide, LTC worked with industry professionals leading the conversation on neuroinclusive workforces in hospitality. This group included Mike Phillips, Head of Talent Attraction at Nightcap*, who commented: “I am both dyslexic and autistic, and I genuinely believe I am in the position I am today because of, not despite, those traits. My ASD allows me to see patterns others miss, think systemically and focus

intensely on solving complex problems. I’m comfortable operating in detail and strategy simultaneously, which is invaluable in a fast-moving hospitality environment.

“Hospitality suits me because it’s fast-paced, commercially driven and constantly evolving. Neurodivergence hasn’t held me back, it’s shaped how I think, how I lead and how I build high-performing teams. For me, it’s a competitive advantage.”

Mike’s experience reflects a wider shift across hospitality, with growing recognition of the value that autistic and other neurodivergent traits bring to the workplace. Autistic Pride Day and Learning Disability Week provides an important moment for the industry to celebrate this progress, helping to shift the narrative away from outdated perceptions of autism as a hindrance, and instead recognise it as a natural variation of human neurodiversity, with strengths that contribute to more resilient, innovative and high-performing teams.

The new guide is tailored to the unique requirements of licensed hospitality and includes step-by-step sections on:

• Recruitment – from simplifying job descriptions to offering accessible interviews and work trials

• Onboarding – clear communication, structured training and sensory-aware environments

• Retention – planning, focus, in-work support and managing change

• Team training – empathy, legal responsibilities and organisation-wide understanding

• Leadership and neurodiversity – covering strengths based leadership, senior level adjustments, and culture change

• Measuring progress – tracking recruitment outcomes, retention, adjustments and training impact

The new digital guide is available to access here. For employers interested in printed copies to share with colleagues, or to discuss the employer support that LTC can provide, please contact marketing@ltcharity.org.uk for further information.

Credit: Licensed Trade Charity

Hospitality Businesses Urged to Review VAT Process Before Summer Tax-Cut Takes Effect

With just days to go until the Government’s temporary summer VAT reduction comes into force (25th June 2026), accountancy experts are arguing for small businesses to review their pricing structures, POS systems and VAT processes immediately to avoid costly mistakes.

Under the Great British Summer Savings scheme, VAT various qualifying meals and activities will be reduced from 20% to just 5%.

This includes qualifying children’s meals, children’s cinema and theatre tickets and admission to family attractions from the 25th June to 1st September 2026.

These measures are in place to help families over the summer -holidays who may rely on smaller bills, as well as encourage spending.

However, accountants have raised concerns that many small businesses are still uncertain around which products and services apply, and could leave SME owners with VAT reporting errors, resulting in additional admin and big fines.

Lee Murphy, managing director of The Accountancy Partnership, accounting experts for small business owners, says: “We are still getting emails and calls daily from our clients wondering what products and services are going to qualify for next week’s VAT cut. Businesses now only have a short window to ensure that everything is ready before the changes take effect.

“Whenever there are temporary tax measures in place, complexity becomes the biggest challenge. The risk isn’t that businesses fail to comply with the changes, but simply that they’re either unaware of the

changes or there isn’t a clear list of what’s included.”

Lee says that businesses should use the next week to carry out a proper review of products and services that’ll be affected, and update the till and accounting systems where necessary. Equally, those that have employees should brief them on how the rules will apply in practice.

He says: “For many small businesses, particularly those in hospitality, retail, leisure and attractions, VAT admin can already be extremely time consuming. Introducing temporary rates just creates another layer of confusion.”

“A very simple error in how a product is categorised or how a transaction is recorded could create issues further down the line if businesses are later required to justify their VAT treatment.”

Hospitality operators are urged to:

1. Review the products and services

“Get to know which products and services will qualify next week for the reduced rate. If you’re uncertain about this, then work with your accountant to take a look at which products and services need to be changed.”

2. Check your POS

“Check your point-of-sale systems and your accounting softwares. These will help you accommodate any temporary VAT changes. Make sure every relevant product is assigned to the right VAT code before the change begins. Test receipts, reports and integrations so your sales data

flows correctly into your bookkeeping software.”

3. Verify pricing structures

“Review your pricing before the VAT change takes effect. Decide whether prices will stay the same, be reduced for customers, or be adjusted to protect margins. Hospitality businesses should also check set menus, packages, service charges and promotions, as these can become messy if the VAT split is unclear.”

4. Brief customer-facing employees and finance teams

“Make sure that your employees understand what is changing before customers start asking questions. Front-of-house teams should know which products are affected and how to explain any price changes. Finance teams need to understand the new VAT codes, reporting requirements and how to spot errors quickly once transactions start coming through.”

5. Keep detailed records of decisions made regarding the VAT treatment

“Keep a clear record of how you have treated each product or service for VAT purposes. This should include pricing decisions, VAT codes, accountant advice and system changes. Good records will help if HMRC asks questions later and will make it easier to reverse any temporary changes afterwards. “

Hospitality Insolvencies Fall as Hot Weather Stimulates Demand

Today’s company insolvency statistics show accommodation and food services insolvencies fell 9% monthon-month from 301 in April 2026 to 274 in May 2026, and were also down compared to the same month in 2025 (296).

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “The latest insolvency figures suggest the industry appears to have reached a period of stability after a few years of heavy losses. Operators are managing to hang on, helped by the hot weather and May

bank holiday which gave pubs a welcome boost. The arrival of the World Cup should help to stimulate further demand as fans get together to cheer on their country.

“If the US-Iran deal holds up, combined with Andy Burnham’s recent byelection victory, this could set the stage for a gradual recovery in the industry, particularly if the VAT cut for hospitality businesses is prioritised. In addition, provided oil and fuel prices continue to come down, reducing the risk of interest rate hikes, this should offer a slightly rosier outlook for consumer spending this year.”

How to NEVER Miss a Goal During the World Cup

New data from Access Hospitality and DesignMyNight has uncovered that when it comes to football matches, 82% of Brits would much rather miss a drink than a goal.*

With the 2026 World Cup set to drive 303% more bookings for London venues alone, compared to the 2022 World Cup, and hospitality spend set to surge by 150% throughout the tournament,* Access Hospitality and DesignMyNight have turned every World Cup goal scored since 1930 into a real-time pint forecast, helping football fans know exactly when and when not to head to the bar throughout the tournament.

THE BEST AND WORST TIMES TO HEAD TO THE BAR DURING THE 2026 WORLD CUP

Analysing every World Cup goal since 1930, Access Hospitality and DesignMyNight have found the best and worst minutes to go to the bar during the tournament, helping fans to secure a drink and never miss a goal, as we believe fans shouldn’t need to miss out on either.

FOOTBALL FANS SHOULD AVOID HEADING TO THE BAR DURING THE 75TH MINUTE

They found that the 75th minute of a football match is the worst time to head to the bar throughout the World Cup.

The 75th minute has been crowned the most goal-heavy moment of the tournament across all periods analysed, with 47 goals scored within the minute.

The analysis also revealed several goal-dominated moments during the World Cup, when fans should avoid heading to the bar, including minutes 43-45, 80-85 and 88-90.

These are ‘The Goalden Windows’ for ordering a drink in the World Cup

The data also reveals that England fans should head to the bar in minutes 5-10, 19-25, 50-60, and 86-87 to avoid missing a goal.

To help fans remember the best and worst times to head to the bar during the World Cup, Access Hospitality and DesignMyNight have launched the ‘The Goalden Window’ beer mat, which calls out the crucial times to ‘Head to the Bar’, ‘Check the Queue’ and ‘Stay in your Seat’.

They will be available in 80 venues across the UK, including BrewDog, Boxpark, Flight Club, Greene King and Stonegate pubs and bars.

Too Many Critics Charity Event Raises Over £130,000 To Fight Global Hunger

Monday, the 15th of June 2026, marked the 25th anniversary of Too Many Critics in partnership with OpenTable charity event to fight global hunger. Hosted at Dante Mayfair in the worldrenowned, storied Claridge’s hotel, the event saw food writers and critics swapping their pens for aprons and guests raising a record breaking £130,367 for Action Against Hunger.

Founded by food writer Bill Knott and the late Charles Campion, this year’s event was hosted by Hannah Harley Young of Crazy Sexy Food and supported by longtime partners Champagne Taittinger and Liberty Wines, and also sponsored by OpenTable, a global leader in restaurant tech, and Square, global payments company.

The evening brought together critics, chefs, food lovers, and generous donors to support the global fight against hunger. Prominent critics included Tom Parker Bowles (Daily Mail), Leonie Cooper (Time Out), David Ellis, Hannah Crosbie (The Observer), Hannah Twiggs (Independent), Adam Hyman (CODE and The Good Food Guide) and Matthew Fort (Fort on Food).

The critics-turned-chefs-for-the-night were given the task of creating the perfect accompanying sauce to Dante’s famous chicken alla diavola which is typically served with its famous green goddess dressing, and cooked under the watchful eyes of judges Elliott Grover, Nigel Haworth, Karan Gokani and Pip Lacey, who declared critic Hannah Twiggs the night’s winner, thanks to her hard work and Spring Onion and Pistachio sauce.

Exclusive prizes were up for grabs in a silent auction, including the likes of artwork from McKay Williamson and World Food Photography Awards; magnums of Mosel Riesling from Heymann-Löwenstein

from Flint Wines; and a stay for two at Templeton Garden.

A live auction, held after dessert, offered guests the opportunity to bid for highly sought after prizes, such as a Simpson’s Safari hosted by Jimi Famurewa, which includes cocktails in the Simpson’s Bar, dinner in The Grand Divan and late night tipples in Nellie’s Tavern; a three night stay for two at The Carlyle in New York with dinners included; dinner at home cooked by Vivek Singh and a table for four at CUT, with a steak masterclass and bespoke wine pairings from Elliott Grover. Will Morgan-Macleod, Director of Fundraising and Communications at Action Against Hunger, shared his thanks: “We are immensely thankful to everyone who helped celebrate our 25th anniversary and make this year’s Too Many Critics a tremendous success. Twenty-five years of Too Many Critics is a remarkable achievement, and throughout that time, the hospitality industry has truly shown up for Action Against Hunger. The incredible amount of money raised last night will go directly to feeding those in desperate need, communities facing famine, conflict, and crisis, and together, we’re making a real and lasting difference.”

Almost £500,000 has been raised in the last three years alone for Action Against Hunger, helping Action Against Hunger respond to global emergencies including the war in Ukraine, and the ongoing conflict in Sudan, while continuing life-saving nutrition and hunger prevention work in more than 50 countries worldwide, including the UK.

The charity’s efforts are more critical than ever, as 14 million children suffer from severe acute malnutrition – the most dangerous form of hunger. With unbeatable knowledge and unstoppable determination, the charity supported more than 26.5 million people across 55 countries in 2024 alone.

‘We’re Still Open For Business’ – Lesters Arms Owner Urges People To Back The Pub To Help It Overcome

A Staffordshire entrepreneur, who invested more than £1m into bringing a derelict pub back to life, is urging people to back local businesses struggling with the impact of the canal bridge being closed in Brewood.

Billy Hutchinson, owner of The Lesters Arms on Kiddemore Green Road, says footfall has dropped by more than 30% in the wake of road closures put in place to repair structural damage to the bridge.

Whilst he appreciates that the Canal & Riverside Trust and Staffordshire County Council needs to act, he wants ‘works’ to be completed as soon as possible and is calling for greater support for companies being hit by circumstances out of their control.

The passionate advocate for hospitality would also like to see more done to promote that firms and venues are still very much ‘open for business’.

“We rely heavily on ease of access for customers travelling from nearby towns and villages,” explained Billy.

“Since the closure, many regular customers have simply stopped visiting because the journey has become confusing or considerably longer due to poor signage and the roads used for diversions not being suitable for increased volumes of traffic. For a hospitality business, this level of disruption is extremely damaging.”

He continued: “It’s tough, especially with the rise in energy prices and other changes to employment costs. However, we’re 100% committed to building on what has been a hugely successful first two years for The Lesters Arms, which has seen us become one of the go-to gourmet pub and restaurants for great drinks, creative food and special events.

“We believe we’ve created something special - bringing in the most talented chefs, creating tasty menus that

celebrate the best of local produce and delivering a welcoming environment for drinks and a great place to catch-up with friends and family.”

Billy has welcomed the Council’s actions to improve diversion signage to make it easier for visitors to find local businesses but has asked for more regular communication updates so that affected owners can understand repair progress and expected timelines.

He also believes affected companies should be considered for temporary support measures should the disruption continue for an extended period.

“20 full and part-time jobs in Brewood have been created since we launched, and this is just the start – there’s so many exciting plans we’ve got to take The Lesters Arms to the next level,” added Billy.

“We just need to get through the bridge closure, and we can do that with the support of the council and local people. Kiddemore Green Road - from Bishops Wood - is open all the way to our pub, so come along and see what we’ve got to offer.”

The Lesters Arms, which is open six days per week, can seat up to 60 guests inside and tens more in the large outdoor space and garden that overlooks beautiful countryside - making it an ideal venue for summer dining.

"Special events are planned until the end of the year, from live England game screenings to themed evenings and seasonal promotions across the coming months."

For further information, please visit www.thelestersarms.co.uk

Image Credits: Access Hospitality and DesignMyNight

Government Backs Hospitality and Tourism Plans to Tackle Violence Against Women and Girls

UKHospitality and its members have driven forward a proactive programme of further work to promote the safety and security of women and girls, including enhancing guidance on guest safety.

Government and industry agreed to work together to build on existing partnership work at both national and local level to protect guests and teams, as well as share best practice to prevent any opportunities for perpetrators in or outside of venues.

The programme follows a case where a man who lied to staff to get a key card to get into guests room and was subsequently jailed for sexual assault.

An updated guest safety protocol, developed by UKHospitality, is currently out for consultation with the sector and will set out guidance covering room access procedures, protection of guest privacy and the responsibilities of staff.

The framework will also highlight additional vulnerability training and safety protocols available, in order to complement other safety procedures and support teams on the frontline.

Businesses will be supported by third-sector organisations including Rape

in how to identify and report abuse.

The roundtable, held at 11 Downing Street, was attended by representatives from across accommodation, short-term lets, bars, nightclubs, and charities dedicated to tackling violence against women and girls.

It was chaired by Stephanie Peacock, Minister for Sport, Tourism, Civil Society and Youth, and co-hosted by Kate Dearden, Minister for Employment Rights and Consumer Protection; Catherine Atkinson, Minister for Victims and Tackling Violence Against Women and Girls; and Natalie Fleet, Minister for Safeguarding and Violence Against Women and Girls.

Tourism Minister Stephanie Peacock said: “It is vital that everyone, whether a visitor, a guest or a member of staff, feels safe and secure.

“I am encouraged by the ambition shown by businesses building on the work the sector is already doing to protect guests and visitors and look forward to seeing these further commitments translate into meaningful, measurable change.

Minister for Safeguarding and Violence against Women and Girls, Natalie Fleet, said: “Women should be able to sleep at night knowing they are safe.

“As Minister for Safeguarding – and as a Mum and Nana – I am excited about the work we are doing to

halve violence against women and girls in a decade. We’re working cross-government to deliver our ambitious strategy, but we cannot keep women safe alone, that’s why this meeting was so important.

“It was great to talk to representatives from across the hospitality sector to reflect on how we had got here, and what we can do to avoid this happening again.

I really did leave the meeting feeling optimistic about next steps. Violence against women and girls is a national emergency that every one of us has a responsibility to tackle.

Kate Nicholls, Chair of UKHospitality, said: “The safety of our guests is our utmost priority, and it’s a responsibility that the entire hospitality sector takes incredibly seriously.

Together with our members, we have been enhancing existing guidance on guest safety and we’ve been pleased to share our plans with Ministers.

“It’s positive to hear recognition of the sector’s ongoing work in this area and it’s critical we work together to support our teams on the frontline, including the need to expand protections for retail staff to hospitality.

“Currently out for consultation with the sector, we look forward to finalising this in the coming weeks and continuing our dialogue with the Government on this issue.”

Businesses also agreed to continue to promote the government’s Enough campaign and to deepen existing co-operation with specialist third sector organisations.

In the year ending March 2025, around 5.1 million people experienced domestic abuse, sexual assault or stalking – approximately 10.6% of adults aged 16 and over.

The Government is treating tackling VAWG as a top priority, committing £550 million into victim support over the next three years and setting out its ambition to halve VAWG within a decade through its strategy published in December 2025.

The hospitality and tourism sector – which contributed £64.3 billion to the UK economy in 2024 and employs 1.3 million people, over half of whom are women – has a critical role to play in meeting that ambition.

The roundtable marks the beginning of an ongoing dialogue between government and the sector.

Bristol Hoteliers Say Summer is Looking Brighter

Bristol’s hoteliers say this summer is looking a bit brighter for their businesses but a cut in VAT for the hospitality sector will provide a firmer foundation on which to build.

The Bristol Hoteliers Association (BHA) is backing a campaign spearheaded by celebrity chef Tom Kerridge for a 10% VAT rate to be applied to hospitality businesses.

The campaign, supported by leading trade body UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and CODE Hospitality, saw more than 100,000 signatures added to a petition in less than 72 hours.

BHA Chair Adam Flint occupancy has been quite strong in the city’s hotels so far this year, growing by three percent compared to last year but warned this is at the cost of ADR (Average Daily Rate), which has only seen a marginal growth.

And with costs continuing to rise, he warned that while occupancy has grown, profits are, at best, the same if not down, year-on-year.

He said: “The diluted ADR, added costs and tariffs from suppliers as a knock-on effect of the war in the Middle East, minimum wage, and food & beverage inflation have all had an impact.

“While total revenue growth across the city is between three and six percent, the additional costs of operating are between three and 13%, which is putting a strain on hotels.

“Trading is sluggish in terms of meetings and events, with a notable decline in larger conference business and while there seems to be an upward shift towards smaller meetings, it’s not enough to mitigate the loss of the smaller ones.

“General food & beverage revenues are flat or, in some cases, slightly back as consumers tighten their belts and the price of goods continue to climb, which is why the need for a reduction in VAT is widely supported among the BHA group.

“While we cannot control rising costs in a lot of areas, one thing for sure is a reduction in VAT will encourage consumer sales and bring prices down to a more reasonable level, as many other countries in Europe operate with right now.

“The hospitality sector relies on sales growth to maintain job numbers and profit margins, so for the BHA, it’s a no-brainer to support the #VATsTheProblem campaign.”

However, while hotels are still facing challenging times, he said there are lots of reasons to believe the summer could be just a bit brighter for their businesses.

Adam added: “June has started well, and we welcome international cricket to the city which will certainly help boost the local economy, as we saw with the rugby last September.

“Looking towards July and the run up to summer, general occupancy is looking quite healthy, albeit at the loss of ADR once again.

“We’ve got Bristol Pride, the Harbour Festival, graduation ceremonies and the Balloon Fiesta, as well as many more smaller music events, all of which will hopefully provide a decent base for local hotels and the economy, so there is still cause for optimism – but it would be a lot better if we can get that helping hand from a reduction in VAT.”

Turn Underused Conservatories Into Comfortable, Profitable Spaces All Year Round

For many hotels, pubs, restaurants and hospitality venues, a conservatory should be one of the most valuable spaces on site. It offers natural light, extra covers, a relaxed dining atmosphere and the potential to host guests in a more inviting setting. Yet for many operators, these rooms are often too hot in summer, too cold in winter and difficult to use consistently throughout

Crisis and the Suzy Lamplugh Trust

Why Visiting a Restaurant Feels Better When it’s Raining

People enjoy restaurant visits more when it’s raining, according to new international research which found diners are more likely to leave positive reviews after eating out during wet weather.

Researchers say coming in from the cold into a warm and welcoming restaurant can trigger heightened psychological and emotional comfort, which boosts overall customer satisfaction and post-visit reviews.

The study, led by academics from Nottingham Business School, part of Nottingham Trent University in the UK, Harbin Institute of Technology, China, and University of New Brunswick, Canada, analysed almost 150,000 reviews from more than 1,100 restaurants on Chinese website, Xiaomishu.

They investigated the relationship between ratings and restaurant and weather variables, drawing on hourly data for rainfall, cloud cover, temperature, and wind speed.

The team also carried out an experiment involving more than 600 people in the United States. Participants imagined travelling to a restaurant booking either in rainy, sunny, or neutral weather conditions before rating how the experience affected their mood and impression of the restaurant.

Across both studies, findings showed that rainy weather was consistently linked to more positive restaurant evaluations.

The research suggests that the transition from the cold and wet into an ambient and comfortable restaurant with food aromas triggers a significant positive shift in psychological state, leading to a boost in satisfaction.

However, the study also found that cloudy weather does not produce the same positive outcome as the intensity of rain, and the effect was particularly present during spring and winter but diminished in the summer warmth.

Dr Feray Adigüzel, senior lecturer in Marketing at Nottingham Business School, said: “Our findings show how external environmental factors beyond a business’s control can significantly shape consumer satisfaction. But rather than seeing this as an issue, the hospitality industry should think differently about rainy days, which are often seen as negative for trade.

“They can make the most of our need for comfort in bad weather through simple touches like introducing non-slip mats, umbrella stands, complimentary hot towels or hot drinks on arrival, and even blankets or coat-drying services.

“Warmer lighting and slightly higher temperatures can also strengthen the contrast with the outdoors, deepening a sense of warmth and refuge.”

The study also suggests that, in colder seasons, cafés and restaurants can market themselves as welcoming sanctuaries from the weather, tapping into customers’ desire for comfort and warmth.

Brains and Breaking Brands Collaborate To Open Brewing and Sports Led Venue In Cardiff

Brains Brewery has partnered with Breaking Brands, a successful Welsh-based pubco, to open an immersive beer experience at the former home of Brains Brewery in Cardiff city centre.

Based in the city’s historic brewery quarter and aptly named The Old Brewery, is a collaboration between Brains Brewery, global brewing giant Heineken and Breaking Brands’ director Steve Lewis to create a completely new kind of beer destination – one that celebrates the Welsh brewing heritage while also embracing the future of the industry.

Brains Brewery was based at the site on St Mary’s Street from 1882 to 1999, before its redevelopment into a leisure complex in the early noughties.

This new venue, which is on the former site of Ballie Ballerson, brings to life more than 140 years of brewing tradition, with its multi sensory journey through Cardiff’s past, present and future. The Old Brewery will also honour the city’s brewing roots while showcasing innovation, culture and the sporting spirit that defines Wales.

In a first for Cardiff, The Old Brewery will also have a selection of interactive sporting games which customers can take advantage of.

Powered by smart net and motion tracking technology and inspired by some of Cardiff’s greatest sporting moments, customers will be able to test their kicking skills to make that match winning penalty kick or that

all important conversion, while also experiencing the anticipation and exhilaration of match day moments.

The venue will have Welsh inspired menus celebrating local suppliers and flavours, interactive storytelling spaces charting the Brains Brewery journey from 1882 to today, sensory beer experiences and guided tastings, archival photography and memorabilia honouring Cardiff’s brewing legacy and will also have an event and community space which will be available for local organisations to rent and use.

Nick Payne, Managing Director at Brains Brewery, said: “This collaboration feels really special to us at Brains as it feels like we’re coming home. When Steve approached us with the idea for this venue, we jumped at the chance. “We are very proud of our Cardiff roots, our heritage and how we are still brewing in the city, more than 140 years later.”

Nick added: “I can’t wait to have my first pint of SA pulled from the pumps at The Old Brewery and immerse myself in the art and artefacts we have gathered to celebrate our brewery and our city.”

Steve Lewis of Breaking Brands, said of the new venue: “This site has meant something to Cardiff for decades. Bringing Brains back to the heart of the city just feels right. We believe that Cardiff needs a venue like this, a place with history, energy and purpose, and we are very excited to be the ones bringing it to life.”

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.

Travel Powered by Booking.com Supported €691 Billion in Economic Activity Across Europe in 2025

Booking.com and Oxford Economics have unveiled new research showing how travel demand facilitated by Booking.com is supporting jobs, businesses and economic growth across Europe (EU-27, plus the UK and Switzerland). In 2025 alone, this supported €691 billion in economic activity across the region.

The report launched in Paris at VivaTech 2026 where Booking.com CEO Glenn Fogel discussed how technology and innovation can help strengthen competitiveness and unlock new economic opportunities for the success of European businesses and communities. This impact extends far beyond accommodation. Visitor spending creates ripple effects, from local suppliers to cross-border trade, generating nearly €300 billion in additional economic activity across Europe.

According to the research, travellers using Booking.com spent €291 billion during their trips in Europe in 2025, supporting businesses across hospitality, retail, transport and entertainment. This demand supported 4.7 million jobs and €175 billion in wages across the continent. These findings show how digital travel platforms can help businesses of all sizes – particularly independent accommodation providers and SMEs – access global demand and contribute to local economic growth. It also illustrates how travel demand can act as a powerful engine for economic growth, job creation and regional

development across Europe.

Glenn Fogel, CEO of Booking.com, said: “Travel is one of Europe’s most powerful economic drivers – and these findings show it. Millions of jobs, billions in tax revenues, and thousands of SMEs growing because our platform allows them to reach travellers from every corner of the world in a simple and highly cost efficient way. At Booking.com, we believe technology’s greatest contribution is helping small businesses compete with larger businesses and globally – exactly as this research demonstrates. Europe has an extraordinary asset in tourism and we’re proud to back it.”

David Goodger, Managing Director EMEA of Oxford Economics, said: “Europe’s travel economy depends not only on major destinations, but also on the ability of smaller businesses and regional economies across Europe to access travel demand. What stands out from the analysis is the breadth of economic activity linked to travel demand associated with Booking.com across Europe. The impacts extend well beyond accommodation, supporting jobs, wages, tax revenues, and business activity across retail, transport, food services, entertainment, and wider supply chains.”

Download the full 2026 Oxford Economic Report via news.booking.com.

Shepherd Neame to Sponsor Whitstable-based Kent Artists Exhibition Series for Second Year

Independent family brewer Shepherd Neame is once again sponsoring the Contemporary Kent Artists (CKA) exhibition series in Whitstable for a second year.

The exhibition, featuring original pieces from creatives across Kent based around the theme of ‘We Are Our Memory’, inspired by Jorge Luis Borges’ poem ‘Cambridge’, will run from Thursday, October 8 to Sunday, October 18.

Artists from all backgrounds and mediums will be considered for the exhibition, with submissions open until Saturday, June 20. The final pieces will be selected by visual artist Eva Bensasson, Herrick Gallery founder Alice Herrick and CKA Co-Director James Gilgunn.

The artwork will be displayed at the Horsebridge Art Centre in Whitstable and judged by Contemporary Art Academy CoFounder Mathew Gibson, Chelsea College of Arts and Design Senior Lecturer Freya Purdue and Director of The Portobello Film and Arts Festival CIC Damian Rayne.

Alongside the main exhibition, there will be a series of live events and showcases in venues around the town, including music, poetry, theatre, artist talks and a display of last year’s artwork.

Whitstable art enthusiast and event organiser, Maxine Russo and her partner James Gilgunn, a Margate artist, organised the inaugural event last year, which saw Shringi Kumari receive first prize at a ceremony held at The Duke of Cumberland’s events space, The Boatyard.

Maxine, who is the current Chair of the

and James,

Gallery

a Fine Art degree from St

School of Art, founded the event to help showcase the area’s independent artists and have worked with experienced arts adviser Vicky Caplin to make sure the work is promoted to a wider audience.

This year, the pair have chosen to introduce an Open Call, welcoming all artists to submit their work and be considered for the final exhibition.

Maxine said: “We are pleased to, once again, showcase and promote the rich breadth of artistic talent that is created in and of Kent.”

Shepherd Neame Chief Executive Jonathan Neame will present the first prize, the CKA Shepherd Neame Kent Artist Award 2026. Other prizes include a London gallery exhibition opportunity, a Contemporary Art Academy course, a Whitstable gallery exhibition week and a People’s Choice prize.

Jonathan said: “We are proud to once again support the Contemporary Kent Artists exhibition series and sponsor the Shepherd Neame Kent Artist Award for a second year.

“It is wonderful to see the exhibition continue to showcase some of the impressive creative talent we have here in Kent and attract people to the town. The Duke of Cumberland will be at the heart of the event again this year, and we are pleased to see one of our pubs playing a central role in this exciting project.”

Why 0% Belongs on the Wine List, Not Off It

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.

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.

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

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. 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.

operators, the message is clear: offering

guests engaged, supports inclusive hospitality and protects revenue. Done well, alcohol free doesn’t dilute the wine offer, it strengthens it.

Fishslab

in Whitstable,

who has

Martin’s

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 once again focused on maximising outdoor trading, improving service efficiency and meeting evolving consumer expectations. While glass bottles remain central to any quality wine list, wine on tap is increasingly being used alongside them as a practical way to support seasonal demand, particularly in high volume and alfresco settings.

At Lanchester Wines, we work closely with venues that successfully combine traditional bottled wine service with keg wines to create flexible, profitable wine programmes that adapt to changing trading patterns without compromising quality or choice.

Supporting Summer and Outdoor Service

Outdoor trading presents unique challenges for wine service. Increased footfall, faster turnaround and limited storage space can all put pressure on teams during peak summer days. Wine on tap offers a practical solution in these environments, allowing pubs, bars and terraces to serve wine by the glass quickly and consistently.

Dispensing wine from a keg speeds up service at busy bars and outdoor counters, helping reduce queues and maintain momentum. Many venues retain premium bottled 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.

Freshness and Reliability in Warmer Conditions

Summer heat can be challenging for wine storage, particularly in outdoor or temporary bar setups. Key Keg systems keep wine protected from oxygen throughout service, 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.

It also opens up the opportunity to list styles that work beautifully chilled in summer, with reliability and consistency across every serve.

Broadening the Wine Offer by the Glass

Wine on tap also gives operators more freedom when building by the glass wine lists. It opens 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.

Sustainability Without Sacrifice

Sustainability is now an important consideration for both operators and consumers. Wine on tap offers a clear sustainability advantage, with one 20 litre keg replacing the equivalent of around 26 glass bottles, significantly reducing packaging and transport weight.

At the same time, bottled wine continues to play an essential role, particularly for premium selections, special occasions and provenance led listings. For many operators, the most effective approach is a balanced one, using different formats to suit different needs.

Ease of Service During Peak Trading

Seasonal trading often brings influxes of new or temporary staff. Wine on tap helps simplify training and service during these periods. Consistent portion control, reduced handling and faster pours all help teams work confidently and efficiently during busy summer service.

From a management perspective, tighter stock control and minimal wastage make keg wine a valuable tool during high turnover periods.

A Versatile, Food Friendly Range

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, alongside lighter, aperitif style options including Bianco Frizzante and Glera. These wines sit comfortably alongside bottled lists and pair well with seasonal menus.

Planning for a Profitable Summer

Wine on tap is not about replacing bottles, but about building a wine offer that works harder across all parts of the business. With the right balance, operators can deliver speed, sustainability and consistency while retaining depth, theatre and choice.

For venues planning for summer, keg wine has become a valuable addition, helping future proof the wine offer, whatever the weather brings.

Trust Gap Threatens £42bn AI Opportunity, FSB says

Unlocking wider AI adoption among small firms could add more than £42 billion to the UK economy each year – but fears around data, liability and copyright are holding many back, the Federation of Small Businesses (FSB) has said.

New research by the UK’s largest small business group shows that AI among small firms has nearly tripled in two years, with 55 per cent now using the technology, up from 20 per cent in 2023.

But concerns have surged too, with 92 per cent now worried about AI risks, compared to 2023’s 73 per cent.

These concerns include:

• AI producing inaccurate responses (54%)

• Security (39%)

• Abuse of their Intellectual Property (IP) rights (39%)

• Lack of transparency around how models are trained (38%)

• Exposure to legal liability or risk (30%)

• Uncertainty around using AI legally, ethically and responsibly (27%).

However, although fewer than one in ten (8%) said the technology helped reduce staff levels, 59 per cent reported productivity gains, 22 per cent said it helped them grow their business and 24 per cent reported higher revenues.

The average small business adopting AI also reported a three per cent

increase in revenue – and increasing the depth of use could add more than £42 billion to the UK economy each year.

FSB is now calling on the government to:

• Mandate standardised AI “model cards” so businesses can easily see what happens to their data, where it is stored, whether it is used to train AI models, who owns the outputs and who is responsible when things go wrong. Some providers already publish this information, but not always in a consistent or easily accessible format.

• Give small businesses greater protection over their data and intellectual

property, including stronger enforcement against AI companies that use copyrighted content without permission when training AI models.

• Introduce rules on who is liable when AI tools make mistakes, giving businesses the confidence to adopt the technology.

• Help small firms adopt AI safely and securely through practical support and certification from the Department for Science, Innovation and Technology (DSIT).

• Introduce tax incentives to help small businesses invest in AI and other productivity enhancing technologies.

Tina McKenzie, Policy Chair of the Federation of Small Businesses, said: “There is a healthy realism among small businesses when it comes to AI, and it’s encouraging to see so many already finding practical ways to use it to save time, improve productivity and grow. Business owners can see the potential, but they are also asking sensible questions about how their data is used, who is responsible when things go wrong, and how they can adopt the technology safely.

“It’s only natural that people want to know the rules of the road before they take the leap and begin using AI. Small firms are looking for the confidence and certainty to use it well.

“If we can provide that, the prize is enormous. AI has the potential to help small businesses work smarter, reach new customers, develop new products and compete more effectively, unlocking benefits not just for individual firms but for the wider economy too.”

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 stor-

age, 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 frontloading 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 highcapacity 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

THE COFFEE POD STORY

Coffee pods are not to be confused with capsules

They are specialized, individually wrapped filter paper pods containing 7 grams of top quality coffee, just like you get when a barista makes a coffee

Our pods are available in both 7 grams and double-shot 14 grams, perfect for making 2 coffees at once or a large 14 gram shot.

The taste is sublime with no barista skills needed

BII Licensee of the Year Award 2026 Winners are Eamonn

England & Arina Piskunova of The Windsor Castle

The BII Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since January 2026, operators from across the UK have been whittled down from a field of over 800 nominations, all vying to become the next BII Licensee of the Year winner.

Following a final judging day at Sky Head Quarters on Monday 15th June, where each of the six finalists faced three panels of industry experts and operators, Eamonn and Arina were named as the champions!

Excelling across all areas of the competition, they faced incredibly tough competition from the five other finalists, all incredibly passionate and talented licensees, but took the top spot, with the judges loving their collaboration, approach to their team and community, and forward thinking to secure their business for the future. Eamonn and Arina were crowned winner in front of a packed room of almost 900 colleagues and industry friends at this year’s BII

Summer Event, hosted on Tuesday 16th June, at the The HAC, City Central, London.

Steve Alton, Chief Executive of the BII commented: “I’d like to offer a massive congratulations to the brilliant Eamonn and Arina, on behalf of myself and the whole team here at the BII, including our fantastic judges. This is the most rigorous and intense competition in our industry, so I would also like to congratulate our other wonderful finalists on this incredible achievement. Despite the challenges our sector continually faces, we saw incredible commitment, talent and attitude from all our finalists, proving once again how much the great British pub has to offer in every community across the UK.

“Eamonn and Arina’s leadership, innovation and dedication as relatively new operators in the pub sector are simply inspirational. They represent everything that is uniquely brilliant about our industry, and we can’t wait to share the excellence and experience from them, and all our finalists, over the coming year.”

Scotland’s World Cup Win Drives 24% Jump in Pub Sales Despite Unsociable 2am Kick-Off

The opening weekend of the FIFA World Cup 2026 generated more than 12.1 million pints of draught beer and cider sales across Great Britain’s pubs, with Scotland’s victory over Haiti providing a significant boost to trading north of the border.

New analysis from The Oxford Partnership and Beverage Metrics reveals that pubs sold an average of 379 pints per outlet across the weekend of 13-14 June, generating approximately £2,082 in revenue per venue. Overall Rate of Sale (RoS) increased by 1.6% compared with an average June weekend in 2025, equating to an additional six pints per pub.

While the national uplift was modest, Scotland’s involvement in the tournament created a much stronger localised impact. Scottish pubs sold an additional 87 pints per outlet compared with the June benchmark, comfortably outperforming Wales, which recorded an uplift of 39 pints per pub. England, whose tournament campaign had yet to begin, saw sales fall by 14 pints per outlet versus the same comparison period.

The impact of Scotland’s 1-0 victory over Haiti was particularly evident on Sunday. Scottish venues recorded a 52.4% increase in Rate of Sale compared with a typical June Sunday, while Saturday trading was up 7.4%, demonstrating the powerful influence of national team involvement on pub performance.

However, the report also highlights the importance of fixture timing. Despite Scotland’s victory, the Sunday match kicked off at 2am UK time, limiting the scale of the national trading opportunity compared with Scotland’s Euro 2024 fixtures, which generated significantly higher sales volumes.

Consumer engagement remained strong throughout the weekend. Footfall increased by 2.5% year-on-year,

with rural locations recording the largest uplift at 5.4%. Consumers also spent longer in venues, with average dwell time reaching 154 minutes, up 6.2% compared with the same weekend last year. Rural pubs again led the way, recording an 8.4% increase in dwell time.

Lager remained the dominant drinks category, accounting for 57.7% of all draught volume sold, with an average Rate of Sale of 219 pints per outlet. World Lager and Core Lager continued to drive category performance, although Stout was the standout growth segment, posting a 6.6% increase versus the average June weekend. Ale also outperformed the market, rising 2.4%. At brand level, Tennent’s was the weekend’s top-performing draught beer, benefiting from its strong Scottish footprint. The brand recorded a 31.3% increase in Rate of Sale versus the June benchmark, underlining the impact of Scotland’s participation in the tournament.

Alison Jordan, Chief Executive Officer at The Oxford Partnership, said: “The opening weekend demonstrates both the opportunity and the limitations that major sporting tournaments create for the On Trade. Scotland’s involvement clearly drove significant engagement among supporters, with pubs benefiting from increased sales, footfall and dwell time.

“However, the relatively modest national uplift also highlights how important fixture timing is. Even the most passionate fans can only do so much at two o’clock in the morning.

“With England and Wales still to play key fixtures, operators will be hoping that more accessible kick-off times translate into even stronger trading opportunities as the tournament progresses.”

Lidl Opens World’s First Supermarket Pub in Northern Ireland

German discount retailer Lidl has today officially opened what is believed to be the world’s first supermarket-owned pub, a 60seat venue called The Middle Ale, situated adjacent to its existing store in Dundonald, County Down, Northern Ireland.

The project represents an investment of more than £500,000 and brings eight permanent new roles to the local area, with new positions including a bar manager, bar duty manager, and bar and off-sales attendants — a staffing structure that underlines the operation is a fully functioning licensed premises, not a retail gimmick.

The pub’s name pays homage to Lidl’s well-known middle aisle, the in-store fixture where the retailer’s rotating range of nongrocery products has long attracted a devoted following among shoppers.

The backstory behind The Middle Ale is rooted firmly in the peculiarities of Northern Ireland’s alcohol licensing regime — and will be of considerable interest to operators and licence holders across the on trade.

Unlike England and Wales, where supermarkets routinely sell alcohol from the shelf, Northern Ireland operates a system designed to tightly control the number of outlets permitted to sell alcohol.

Retailers cannot simply apply for a new off-licence. Instead, any business seeking to sell alcohol must purchase a licence that has been surrendered by another establishment — typically a pub that has closed — and must then demonstrate to a court that the area is inadequately served.

Lidl acquired a licence from a closing pub and initially sought to operate a standard off-licence at its Dundonald store. However, the court ruled that the locality already had sufficient off-licence provision. Lidl

instead successfully argued that the area was under-served when it came to pubs, opening a route to establish a public house with an attached off-sales facility.

That argument was challenged legally. Philip Russell Ltd, a drinks wholesale and retail business, argued that Lidl was simply seeking to exploit a legal loophole to operate an off-licence under the guise of an on-sales pub. However, High Court judge Mr Justice Colton dismissed those concerns in a landmark ruling. His view was unambiguous: “the fact that the application is a novel one is not a reason for refusing it.”

The opening arrives at a significant moment for Northern Ireland’s licensing debate. Last November, Communities Minister Gordon Lyons declined to adopt several recommendations put forward in an independent review of the region’s alcohol licensing framework — including reform of the surrender principle that sits at the heart of this case.

Campaign group Free The Night is now challenging that ministerial decision in the courts, arguing the current system amounts to a “closed shop.”

Industry observers suggest that these particular circumstances are unlikely to be replicated elsewhere, meaning The Middle Ale looks set to remain unique. Some within the trade have speculated privately that the pub’s off-sales performance could yet be used by Lidl to reinforce its original contention that alcohol retail provision in Dundonald is insufficient.

Lidl Northern Ireland’s Regional Managing Director Gordon Cruikshanks said the company was proud to bring “a unique offering” to Dundonald. “With a wide selection of premium quality drinks across beers, wines and spirits, we’re excited to bring our full range to customers in

Marston’s Pubs Urge Men To ‘Know The Score’ on Prostate

More than 1,000 Marston’s pubs across the country are encouraging men to ‘Know The Score’ by teaming up with Prostate Cancer UK to spark life-saving conversations about men’s health – because there’s no better place to get men talking than the local pub.

Launching earlier this week at the start of Men’s Health Week and running throughout the summer, the campaign will see Marston’s pubs rally their local communities to help fundraise and raise awareness of the most common cancer in men in the UK. The pubs will be raising vital funds for Prostate Cancer UK, with the aim of raising £100,000 nationally to support the charity’s life-saving work and reach even more men across the country.

Although 1 in 8 men are affected by prostate cancer during their lifetime, many still don’t know their risk or feel comfortable talking about it. Marston’s research shows that 44% of men visit a pub every week, while 58% of families head to their local to celebrate Father’s Day – making the pub the ideal place to reach men where they already feel at home.

Using beer mats, pub team prompts and subtle signage, the campaign will encourage guests to check their risk in just 30 seconds via Prostate Cancer UK’s online tool.

The latest research underlines the urgency: in England, 56,000 men are diagnosed with prostate cancer each year, while more than 1 in 5 men diagnosed with prostate cancer are told their disease has spread and can’t be cured.

Neil Campbell, Chief Operating Officer at Marston’s, said: “There’s something about the pub environment that makes it easier for men to let their guard down, to talk honestly and to listen to each other. That’s some-

Cancer

thing we’ve always known, and it’s something we’re proud to put to work for a cause as important as this.

“This summer, with both Father’s Day and the World Cup on the horizon, as well as all those everyday occasions that our guests love – a Sunday lunch, a Friday catch-up, a quick round after the match – we want to use those moments in our local pubs to help get men talking more openly about their health.

“Alongside this, more than 1,000 of our pubs will be raising vital funds for Prostate Cancer UK, with the aim of raising £100,000 nationally to support the charity’s life-saving work and reach even more men across the country. If a conversation over a pint encourages someone to check their risk, that’s the power of the pub doing what it’s always done best – bringing people together when it matters most.”

James Steven, Head of Partnerships at Prostate Cancer UK, said: “We’re delighted to be teaming up with Marston’s during the World Cup to bring lifesaving conversations into a place a lot of men know, love and trust – the pub.

“Prostate cancer is the most commonly diagnosed cancer in the UK. But far too many men don’t know their risk, aren’t aware that early-stage prostate cancer often has no symptoms and don’t realise finding it early can be a lifesaver. So, by using the relaxed setting of their local, Marston’s are helping to kickstart conversations about prostate cancer, from checking their risk online with Prostate Cancer UK to speaking to their GP, and the support they can get at every step of their journey.

“And by aiming for an incredible £100,000 in fundraising across the tournament, Marston’s are also helping to change the game for men and their families across the UK. A big thank you to Marston’s for their support and we’re excited to see the partnership kick off this summer.”

The Kithmore in St Andrews Opens Following £7.5 Million Transformation

The Kithmore in St Andrews officially opened its doors on 16 June, welcoming its first guests following the £7.5 million transformation of the former hotel property into a luxury boutique hotel and dining destination in the heart of Scotland’s worldfamous golfing town.

Located on Playfair Terrace on North Street, moments from the Old Course and The Royal and Ancient Golf Club, The Kithmore occupies three Georgian townhouses dating back to 1847 – originally designed by renowned St Andrews architect George Rae.

The project has also created 36 new hospitality jobs, with a dedicated team led by General Manager Kathryn McNairn, alongside Head Chef Joe Reddie and Deputy Manager Caryn Kelly.

The opening also marks the launch of Bennie’s, The Kithmore’s new all-day Scottish bar and restaurant. Named after the Bennie family, who played an important role in the property’s hospitality history, Bennie’s has been designed as a welcoming social destination for guests and locals alike.

Kathryn McNairn, General Manager of The Kithmore, said: “Opening day is a hugely proud moment for everyone involved in bringing The Kithmore to life. Over the past two years we have watched this remarkable transformation take shape, breathing new life into a much-loved St Andrews property while carefully preserving its heritage and character.

“We have assembled an exceptional team and created a hotel that feels warm, personal and deeply connected to its surroundings. From the bedrooms and public spaces to Bennie’s restaurant, every detail has been designed with the guest experience in mind.

“Inspired by the Scots word ‘kith’, meaning friendship and familiarity, our ambition is simple – to create links that last a lifetime. Whether guests are visiting for golf, leisure, business or a special celebration, we want them to feel genuinely welcomed from the moment they arrive.”

Malcolm Allan, Hospitality Director for The Marram Collection, added: “The opening of The Kithmore is a significant milestone for The Marram Collection and a project we are immensely proud to bring to fruition. From the outset, our vision was to create a hotel that celebrated the unique character of St Andrews while delivering the highest standards of contemporary hospitality.

“The transformation of these historic townhouses has been an extraordinary journey involving talented designers, craftspeople and hospitality professionals, all united by a shared ambition to create something special. The Kithmore embodies everything we believe great hotels should be – distinctive, welcoming, designled and deeply connected to their surroundings.

“Alongside Bennie’s, we hope The Kithmore becomes not only a place for visitors to stay, but a destination embraced by the local community for years to come.”

The Queens Pub To Reopen Following £150,000

The Queens pub in Crouch End is to reopen following a £150,000 refurbishment that places its Victorian architecture and ambitious gastropub offering centre stage.

The Grade II-listed landmark has undergone a careful restoration programme designed to preserve and enhance the unique character that has made it a focal point of the community for generations, while strengthening its position as one of London’s premier neighbourhood dining destinations. Long admired for its grand Victorian interiors, The Queens is renowned for its striking Art Nouveau stained-glass windows, intricate plasterwork, ornate moulded ceilings and rich dark wood panelling.

The latest investment by owners Urban Pubs & Bars has focused on protecting these historic features while creating a setting that reflects the quality of the food and drink experience on offer.

The next chapter for The Queens is being guided by

Investment

General Manager David Campbell, whose extensive background in London’s premium pub dining scene is helping shape the venue’s reputation as a destination where outstanding food sits naturally alongside an exceptional heritage setting.

David said: “The Queens has always been one of North London’s great historic pubs and this refurbishment has been about respecting that legacy. We’ve carefully preserved the beautiful Victorian features that make the building so special while continuing to develop a food offering that gives people another reason to visit. Whether guests come for the architecture, a pint, a Sunday roast or a special meal, we want The Queens to remain at the heart of the Crouch End community for many years to come.”

The pub reopens today Wednesday 17th June, with guests also able to enjoy the atmosphere around England’s opening World Cup fixture, combining a landmark setting with one of North London’s most exciting emerging gastropub offers.

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.

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.

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-

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. 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.

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)

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.

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

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

tives – all with wellbeing and happiness at their heart.

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

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

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

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

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

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

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 exter nal 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.

Cleaning and Hygiene

Food Hygiene Inspections: What Every Business Should Know

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 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.

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?

By Katherine Pavling, Head of Product at Virtual College

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.

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.”

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%)

• 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

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:

• 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

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

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.

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-

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

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?

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

Snack

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." CardsSafe is

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’’.

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

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

Fry Food Faster with OilChef

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

Kitchen Equipment and Fit Out Kitchen Equipment and Fit Out

Getting the Kitchen Right: The Considerations Every Pub and Restaurant Operator Must Prioritise

— 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.

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.

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.

Kitchen Equipment and Fit Out 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.

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 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.)

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.

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.

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.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

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

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.

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

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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

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.

THE OUTDOOR REVOLUTION: WHY BEER GARDENS MATTER MORE THAN EVER

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.

But there’s a crucial element many venues overlook… 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

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

Even more value:

• 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.

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.

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

TURNING OUTDOOR SPACE INTO A DESTINATION

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.

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

Transform underused Conservatories into profitable

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.

Get Ready for the World Cup with Flexible Pub Furniture Design and Refit

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.

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

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating

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.

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.

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 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.

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

Design and Refit Mayfair Furniture

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 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

Design and Refit

Capricorn Contract Furnishings

Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist

Capricorn

Customers

The Perfect Night’s

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.

Sleep for Your Guests

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

✓ Premium Quality Beds & Mattresses – Zip & Link, Divan, Bed Bases & More…

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

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THE WEST COUNTRY SPECIALISTS