CLH Digital - Issue #158

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 158

Pubs Prepare for Coronation Celebrations... www.CLHNews.co.uk

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...As 4 in 5 Brits say the Local is the Bedrock of UK Communities

With just over a week to go until the Coronation of King Charles III pubs, breweries and the hospitality sector across the breadth of the UK are preparing to mark the historic occasion.

As businesses at the heart of neighbourhoods and communities, pubs and breweries are set to host special events, brew limited edition beers and make the most of extended opening hours across the Bank Holiday weekend.

With a £120million boost for pubs predicted, and 62million pints, (17million more than usual), expected to be poured across the coronation weekend, the pub will be the place to celebrate the coronation, with beer undoubtedly best placed as Britons’ drink of choice to raise a toast to the new King.

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CLH Digital

Issue 158

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Our lead story is a clear indication of the sector’s great tradition of doing what it does best - “celebrating”.

PUBLISHED BY

Make no mistake, the Great British Pub, and hospitality generally has been an integral part of British culture for centuries.

RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

It is not just a place to enjoy a drink or a meal, but also a place where people come together to celebrate, commiserate, meet, or simply to enjoy some quiet time.

EDITOR

Peter Adams

TELEPHONE:

The hospitality sector is a significant contributor to the British economy, and the role of the pub cannot be overstated. As we regularly report, the sector employs millions of people and generates billions of pounds in revenue every year.

Furthermore, pubs have played a crucial role in British history, particularly during troubling times. During World War II, pubs served as important meeting places for people to discuss news and events. They also provided a sense of normalcy during the war, with people gathering to drink and socialize despite the danger and uncertainty of the time. Many pubs even served as air raid shelters, providing a place of safety during bombing raids.

In addition to their historical importance, pubs have also played a vital role in modern British culture. They are places where people go to socialize, catch up with friends, and meet new people. Pubs are often the centre of social life in many communities, and they provide a sense of belonging for many people.

As the hospitality sector began to recover, along came rampant inflation and increased energy costs, crippling the sector. But it is nothing if not resilient, and it is essential to remember the importance of the sector and, on an historic occasion like this, the importance of the pub!

It is not just a place to drink and eat, but, as stated above a place to CELEBRATE, socialise, connect with others, and feel part of a community, and on May 6 we are celebrating what has been a once in a lifetime occasion.

And we want to know just how you are celebrating! What are you planning? We want to share it with the nation, in a “Coronation Supplement” in our May 12 edition. So please send us photos, menus, costume pictures, and we will put them on our website, social media and in a celebratory feature!

Another story which caught my eye was the story on page 11, which reveals that deliv-

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FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk ery and takeaway service has fallen for the 16th month in a row.

@CLHNews

This sector is always subject to public change, particularly during hard times. However, as the article indicated, it may also be an indication that people are returning to going out a bit more.

CLHNews

This was something that was covered in a recent seminar I attended. Post pandemic one of the challenges the sector faces is getting people to change the habits of home entertainment.

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

And that may very well just be happening which I am pleased to say. As we describe above, there is no better industry and UK hospitality whether that's a pub/bar, a restaurant or hotel to celebrate, socialise commiserate or just have some quiet time.

David Bartlett Guy Stephenson

I would be very fearful of a future where people simply sit on the settee, watch Netflix and consume takeaways!

PRODUCTION & DESIGN

The report highlights modest increases on hospitality sales, but that is rather reassuring given the terrible economic conditions the sector is enduring at the moment. Let's just imagine how successful the sector would be enticing people out if inflation was below 3% as it was for many, many years!

PRODUCTION & WEB ADMIN

One more thing! Once again I would ask the favour - we want more Twitter followers!

So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at www.catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

Matthew Noades Charlene Fox

Published by Published by

Pubs Prepare for Coronation Celebrations Issue 158

(CONTINUED FROM FRONT COVER) Research from pub company and brewer Greene King, commissioned ahead of the King’s Coronation, revealed that pubs are still seen as the economic and social bedrock of local communities, even as society has changed since the last coronation.

CORONATION ALES Historic British brewers are set to mark the occasion with special Coronation ales, with some even donating casks to celebratory street parties as well. Meanwhile, in pubs from Cornwall to Cumbria publicans are planning celebrations with everything from viewing parties, afternoon teas and BBQs to right royal drag performances.

In addition, to mark the momentous occasion, Greene King’s new Serving King and Country report reflects on the role pubs have continuously played in their communities since the last coronation 70 years ago; it notes how 4 out of 5 members of the British public think pubs are important to local communities.

Ben Rosson who runs The Golden Cock said: “We have so much going on over the Coronation weekend, it’s the first time we’ve hosted an afternoon tea, it would be great to see a range of people getting involved and hopefully getting new customers into the pub too.

“We have a raffle draw on the Sunday, a street party and live music. It’s always good for everyone to be able to get out no and enjoy themselves, especially after Covid, the Coronation is a great chance for people to get out and celebrate and what better place to do so than the pub!”

Beth Robinson who runs The Beeswing said: “I think it’s great in villages like where I am for pubs to put a variety of events and activities on over the Coronation weekend and be the driving force in their communities to bring people out but most importantly bring people together.

“I have tried to do a real mix of events for all ages so that at least one event appeals to everyone! I want people to look back and be able to say ohhhh I remember the Coronation I was at this great pub called The Beeswing!”

Ryan Jones who runs The Coronation said: “We’re really looking forward to the Coronation weekend, with a pub like this, how could we not be?

“We have so much planned for all to enjoy including an 80’s themed fancy dress and disco, a bouncy castle and face painting for the children as well as a BBQ and afternoon tea to enjoy during the live event – we’ve even got a life-size King Charles to take selfies with. We want to make this as fun as possible and to appeal to old and new customers.”

PUBS “ICONIC INSTITUTIONS” Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Our brewers and pubs are looking forward to the King’s Coronation being a time for communities across the country to join in celebration – and what better place to do that than at your local.

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our industry, we hope people will mark this historic national celebration by visiting their local, one iconic British institution supporting another.”

CALL TO PROTECT PUBS With pubs playing such an important role in UK society, Greene King is calling for more to be done to protect pubs so they can continue to serve local communities for generations to come. This comes as Greene King publishes a new report, Serving King and Country: The Great British Pub at the heart of communities, to mark the King’s Coronation on 6 May. The report looks at the role pubs play in local communities, their social and economic impact, and how they have evolved with society since the last Coronation in 1953.

Amidst the celebrations, Greene King is urging the Government to look at the future of the British local and how to create a regulatory environment which encourages investment and ensures pubs can continue to serve communities until the next coronation and beyond.

Nick Mackenzie, chief executive of Greene King, said: “Our pubs have witnessed over 200 years of British history and evolved alongside British society over this time. The pub experience in 1953 will be unrecognisable to many of today’s customers and we pride ourselves on creating warm, welcoming spaces for millions of people of all backgrounds. We are now looking forward to welcoming customers through our doors as we come together to celebrate the King’s Coronation.

“The social and economic impact of pubs is undeniable. Alongside the great career and training opportunities available in communities up and down the country, many pubs also provide vital services and act as hubs which support people in their local areas. The range of services, fundraising events and other community programmes organised by our general managers and tenants never ceases to amaze me and I am delighted to be able to showcase a handful of our fantastic pubs and the teams behind them in our new report.

“However, we must not forget that the future of the Great British Pub is far from certain. We have been through some challenging times over the past few years and we cannot afford to take pubs for granted. We need the Government to create a regulatory environment which encourages investment – particularly through fundamental reform of business rates, which represent the highest regulatory cost burden for pubs – to enable us to continue to serve our communities, create jobs and contribute to the country’s economic growth.”

IMPORTANCE TO BRITISH ECONOMY Kate Nichols, Chief Executive of UKHospitality said: "The coronation of King Charles III is a momentous occasion and a great opportunity for the hospitality sector to showcase its importance to the British economy," said Nichols. "As we emerge from the pandemic, we are excited to welcome guests back into our venues and to celebrate this historic event with them."

The coronation, which is scheduled for May 6, 2023, is expected to generate significant footfall and sales for the hospitality sector.

"Bank holidays are always an important time for the hospitality sector, and the coronation is no exception," said Nichols. "We anticipate a significant increase in sales across the industry, with many businesses already planning special events and promotions to mark the occasion."

“British brewers and pubs are preparing to mark this momentous occasion by hosting special events, brewing limited edition beers and taking advantage of extended opening hours across the long weekend.

According to UKHospitality, the coronation could result in an additional £130 million in revenue for the hospitality sector. This includes sales from pubs, restaurants, hotels, and other venues, as well as the wider economic benefits of increased tourism and spending.

“There are few things about public life that stand the test of time from one generation to the next, and the welcoming of a new monarch is undoubtedly a time to reflect on this and note how our much-loved pubs remain at the heart of their communities, just as they have done for centuries. In a critically difficult time for

"Events like the coronation are a reminder of the important role that hospitality plays in our society and economy," said Nichols. "We are proud to be a part of this historic moment and look forward to welcoming guests from around the world to celebrate with us."

Making the Most of Your Business's Opportunities This Coronation Weekend 4

CLH Digital

Issue 158

By Florent Malbranche, CEO, Brigad (www.brigad.co)

With an extra bank holiday booked this year to celebrate King Charles’ Coronation, hospitality businesses will be wanting to make the most of the busy weekend and boost their sales for the year. Weather permitting, the coronation weekend looks set to be busier than a usual bank holiday as the government has given hospitality venues permission to stay open until 1am. Early projections predict that the coronation will boost the UK economy by £1 billion through hospitality services, with pubs, restaurants, bars, clubs, shops and hotels at the frontline of sales. For most of the UK, this coronation will be the only one in living memory.

Even people who won’t celebrate the monarchy will still be making the most of the extra bank holiday, especially thanks to the extra allowance in licensing hours between Friday, May 5th and Sunday, May 7th.

The extra trading hours have been backed by UKHospitality, who’ve said that they are “fully behind” the government’s coronation plans, especially as the festive season was not as lucrative as many businesses will have hoped. Kate Nicholls, chief executive of UKHospitality, said of the extended trading hours: "Not only will it benefit customers, but it also means businesses will be able to trade for longer, increase footfall and generate additional sales.”

However, with a staffing shortage in the hospitality industry, there will be many businesses which will find it difficult to maximise revenues and take advantage of this huge opportunity.

IS IT POSSIBLE TO FIND TALENTED AND RELIABLE LAST-MINUTE STAFF? The Coronation weekend is set to be the busiest bank holiday of the year. As all food and beverage businesses know, at such a busy time of the year it’s important to find relief work well ahead of schedule.

So, how can you reinforce your team with competent workers, all while wasting as little time as possible?

Should you turn to temping agencies, hire on a short-term contract, or call in casual staff to temporarily beef up your teams? Maybe you should consider a freelancer.

Freelance jobs are, by nature, ever-evolving, and freelancers have to give the best of themselves in order to ensure longevity in their business venture. This extra drive is incredibly important in industries where a general lack of motivation invariably leads to lower-quality service and delivery.

Of course, the aim is not to completely replace your existing salaried staff with freelancers. Quite the opposite. Freelancers offer the possibility to support and reinforce existing teams. Every organisation needs a permanent team that knows the place like the back of its hand, particularly in the service industry.

A restaurant’s regular customers enjoy seeing the same friendly waiter, who greets them with a smile, knows how they take their coffee, and makes them feel like they’re not just another customer. Team stability is essential in running any type of establishment.

Since 2016, hospitality talent platform and app Brigad has helped thousands of hospitality businesses to find the best self-employed hospitality staff for this blended approach. Time is precious, but it only takes around 3 minutes to post a mission on the Brigad app, and 80% of missions posted are accepted in less than 2 hours.

Be prepared for the coronation weekend, and secure support if you need it.

CORONATION CELEBRATIONS As with the Queen’s diamond jubilee, the government has released a toolkit and recipe book to help with this year’s Coronation celebrations, including homemade bunting, recipe cards, kids' activities and even Spotify playlists which includes the likes of The Beatles, Coldplay, Ed Sheeran, and Boney M’s “Daddy Cool”.

The government has released a royal recipe kit to celebrate Charles’ coronation - which does not include coronation chicken. Bake Offer winner Nadiya Hussain offers a starter - a coronation aubergine - fried till tender, and drizzled with a “simple coronation sauce”. Chef Ken Hom, the “leading authority on Chinese cuisine”, provides the main cause with a coronation roast rack of lamb with an Asian-style marinade. Chef Adam Handling provides dessert with a strawberry and ginger trifle - another twist on a British classic.

There will be sure to be plenty more dishes being invented over the weekend to celebrate the day, and rewards fit for a King will surely come to creative hospitality businesses.

Fuller’s Raises £20,000 for Special Olympics GB on its Annual Bridge Walk On Wednesday 19 April, 98 team members from across Fuller’s, and Special Olympics GB, walked 21 miles between two Fuller’s pubs – The Swan in Staines and One Over the Ait in Brentford – raising money for its charity partner, Special Olympics GB. The Bridge Walk raised £20,000 – to help fund regular sporting opportunities that can transform the lives of children and adults with intellectual disabilities across England, Scotland and Wales.

The walkers, comprising colleagues from Fuller’s pubs and hotels and its support centre, along with Special Olympics GB team members and athletes, set off from The Swan first thing in the morning. Their first stop was the Shepperton ferry – where they crossed the river on the ferry a handful at a time. From there, they walked to The Anglers in Teddington where the pub team provided a much-needed lunch from its outdoor pizza oven. The group then set off on the next leg – a short three mile walk to The Prince’s Head in Richmond. Then finally on to the last part of the walk, along the tow path by Kew Gardens to One Over the Ait. The full walk was 21 miles and took around nine hours to complete.

Simon Emeny, Fuller’s Chief Executive who took part in the walk, said: “The Bridge Walk was a brilliant day spent with colleagues and our friends from Special Olympics GB – while raising money for a fantastic cause. The first Bridge Walk was held in 2022 and, after the success of this year’s, I’m looking forward to it again in 2024. It was great to see so many of the Fuller’s family coming together to support

a cause that’s close to our hearts.

“Our partnership with Special Olympics GB started in 2018 and, since then, our teams have been really engaged in raising money and awareness for the charity. We were also joined by some of the Special Olympics GB athletes for the walk – some of whom are off to compete in the Special Olympics World Games in Berlin in June. It was a great chance for us to wish them all the best of luck.”

Colin Dyer, Special Olympics GB CEO, said: “A big thank you to Fuller’s for, yet again, organising a great day and raising much-needed funds for Special Olympics GB. “Since the beginning of our partnership in 2018, Fuller’s support has allowed Special Olympics GB to deliver our work for more than 6,500 athletes at 95 allability, inclusive sports clubs – covering 27 sports across England, Scotland and Wales. This provides nearly 13,000 regular, hour-long sporting sessions per year, all delivered by a team of more than 3,800 volunteers. We’re looking forward to continuing our close work with Fuller’s as our partnership grows – it’s always fun and rewarding working with Fuller’s.”

Special Olympics GB is taking a team of 82 athletes to the Berlin 2023 Special Olympics World Games in June. The event will see more than 7,000 athletes with intellectual disabilities, from around the world competing in 26 sports over nine days of competition.

Star Announces Ambition to Operate Net Zero Estate by 2040 HEINEKEN-owned Star Pubs & Bars has announced its ambition to decarbonise its estate of 2,400 pubs by 2040.

The journey to net zero will be a phased approach2. The company will first focus on achieving net zero in its 145 Just Add Talent managed operator pubs, making up its scope 1 & 2 emissions, by 2030.

This will be achieved by maximising energy efficiency and switching to renewable energy.

In close partnership with its licensees and suppliers, the company then aims to reach net zero carbon emissions across its 2,255 leased & tenanted pubs, its scope 3 emissions, by 2040. The business will set interim targets to ensure it stays on track to achieve this long-term ambition.

The net-zero ambitions encompass every area of Star’s business – from energy use to its pub investment programme, and from food and drink to waste management – and will require the company to work closely with its operators, licensees and suppliers to support them with their own carbon reduction plans.In 2023, Star will kick-start its journey to net zero with a £1.1m investment in rolling out energy efficiency initiatives in 280 pubs3. The programme will start to scale the most effective methods of cutting CO2 emissions identified in a £900,000 pilot in Star’s managed operator pubs last year. 28 different measures will be used, ranging from right sizing cellars and insulation to motion sensor lighting and Fridge Managers (which

turn off drinks fridges when no movement is detected behind the bar). The package of measures will be tailored to each pub building and will reduce energy usage by 15% on average.

In addition, Star is spending a further £200,000 on trials in 2023.

These will test technologies such as electric kitchens, solar panels, cellar heat recovery, and heat pumps.

To maximise the effectiveness of the pilot initiatives, Star Pubs & Bars is taking a rigorous approach to testing. All equipment and measures must pass a desktop evaluation before being trialed in Star’s managed operator sites, where the company has responsibility for utilities and can therefore accurately assess the impact of any changes.

A Sustainability Cabinet of representatives from departments across Star Pubs & Bars will lead the implementation of the company’s sustainability ambitions as well as the annual evaluation of progress.

Says Chris Sladen, Star Pubs & Bars’ Head of Property: “Sustainability is a priority for our business – we can’t win in a world that’s losing. The enormity and complexity of this programme cannot be overestimated; it spans nearly two decades, covers 2,400 unique buildings of all types, sizes and ages, and involves new technologies.

We have robust and realistic ambitions embedded in our business that we’re confident will deliver. It will also bring a multitude of benefits to our licensees, decreasing their energy bills and helping them to develop their own sustainability credentials with their customers.”

Sales Up for Managed Pubs, Bars and Restaurants but Costs Bite Issue 158

It means the Tracker—produced by CGA by NIQ in partnership with The Coffer Group and RSM UK—has now been in year-on-year growth for six successive months. However, March’s rate is the slowest of the first three months of 2023 and substantially below the UK’s current rate of inflation. Pressure on consumer spending, mixed weather and rail strikes all contributed to the challenges facing operators over the month.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said “These figures emphasise that trading conditions in hospitality remain challenging and operators have to work hard to grab their

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “The market remains challenging but there is some optimism among traders.

Whilst top line growth lags inflation across the board many operators are looking to take advantage of better availability of property to build a selective pipeline of new sites. Much growth in sales is being derived from price increases rather than volume.”

Phoenix Dinner Raises £7,000 for Two Hospitality Charities

Kelly’s Cause is the leading provider of Mental Health First Aid Training and mental health services to the hospitality industry. It says it is ‘on a

mission to create a mentally healthy hospitality industry for all’.

Hospitality Action offers a whole range of support services to help hospitality people back on their feet again after a setback. They help thousands of people through challenging times every year.

Matt Owens, chairman of the Craft Guild of Chefs, said: “It was fantastic to help deliver this important event which not only brought the industry back together again but also raised much needed cash for two significant industry charities. I’d like to thank all of the attendees for their generosity and for demonstrating their endless resilience during these difficult

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Paul Newman, head of leisure and hospitality at RSM UK, said: “The hospitality industry is not immune to the ‘slowcession’ gripping the nation and these results reflect an industry that is stuck in a rut of modest like for like growth, but way below inflation. Operators will continue to feel the pinch until persistently high food price inflation begins to retreat but will be hopeful of an uplift in trade in mega-May to reverse this holding pattern of margin erosion.”

• MICROWAVES • EXTRACTION CANOPIES • DISHWASHERS • GLASSWASHERS • REFRIGERATION

Pubs achieved like-for-like sales growth of 2.4% in March, while restaurants were 2.5% ahead of March 2022. The bars segment had a third consecutive month of negative figures, with sales down 13.2%. The Tracker highlights an ongoing revival in London since the end of COVID19 restrictions, with trading outpacing the rest of the country. Sales within the M25 were 3.1% ahead year-onyear, compared to 1.2% outside the M25.

Themed ‘Rising from the Ashes of the Pandemic’ it took place on Monday 20th March 2023 at ExCeL London during the Hotel, Restaurant & Catering (HRC). The dinner raised £7,000, which will be split between two hospitality charities Kelly’s Cause and Hospitality Action.

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share of sales. Consumers’ interest in eating and drinking out remains strong, but after adjustments for inflation it’s clear that in real terms, it is tougher for operators this year than last year. May’s three bank holidays will bring opportunities for strong trading, and there is cautious optimism that pressure on spending may ease as the year goes on. But the government’s reduction of support on energy bills from April, and increases in minimum wage levels, will add to the squeeze on operators, and realterms growth will be difficult for some time to come.”

Like-for-like sales at Britain’s leading managed restaurant, pub and bar groups in March were 1.4% ahead of last year’s levels, the new Coffer CGA Business Tracker shows.

Two of the leading chefs’ organisations in the UK the Craft Guild of Chefs and the British Culinary Federation raised £7,000 to support the hospitality industry after coming together to host the inaugural Phoenix Dinner.

CLH Digital

‘Revised Recruitment’ – Enabling a Stable Future for the Hospitality Sector 6

CLH Digital

Issue 158

By Chris Gamm, CEO of Springboard (https://springboard.uk.net/) The hospitality industry is facing an unprecedented recruitment crisis. Recent statistics from the Office for National Statistics show that 149,000 job roles were left unfilled from October 2022 to December 2022 - a drop of 5.5% from the previous quarter.

Further data reveals that almost 100,000 EU nationals left the sector in the two years to June 2021, making it the industry with the highest number of departures. This, coupled with an ongoing skills shortage, is exacerbating the crisis.

To address this challenge, we need to rethink our approach to recruitment. The hospitality sector offers fantastic opportunities for workers to earn quickly, gain valuable skills, and have a long and fulfilling career. We need to promote this fact and highlight that hospitality is not just about seasonal work. It is a sector that requires practical, creative, intuitive, and hardworking people with an ardent desire to learn. Hospitality is not just about chefs and service experts; it also requires experts in technology, finance, IT, HR, and marketing.

To attract a younger audience, we must understand their changing needs and requirements and engage with them through digital platforms. The rise of platforms like TikTok provides an excellent opportunity to reach younger audiences and a new generation of workers. It has become a valuable platform for businesses to share their culture, values, and job opportunities through bite-sized videos that can give potential candidates an insight into what it is like to work in hospitality.

TikTok’s algorithm is designed to show users content that is most relevant to them, making it easier for businesses to reach potential candidates who have an interest in hospitality. Using relevant hashtags and cleverly crafted videos, businesses can reach a wider audience, highlight their culture and values, and attract top talent.

Hospitality businesses must also source local talent from diverse backgrounds and talent pools they might not have previously considered.

Businesses must make it their number one priority to attract and retain talent – particularly young people who will become future industry leaders. Encouraging staff back from overseas and ensuring existing talent is nurtured, developed, and aware of the fantastic career prospects available within the industry will also be hugely important.

Over the years, hospitality has also suffered from perceptions of poor pay and working hours, and often little is known about the opportunities a career in hospitality can provide. To aid the industry’s recovery, we must attract a more diverse workforce and enable shift patterns that work around people’s lifestyles. Hospitality business leaders have a vital role in highlighting the wide variety of benefits of working in this sector, which are not spoken about enough outside the industry. The opportunities to travel, develop, work alongside brilliant people, be part of a dynamic team, and have fun doing it are endless. Many hospitality businesses are looking for new talent, and within their recruitment drive, they need to be more attuned to highlighting these benefits.

To retain a highly skilled workforce in the hospitality industry, employers must prioritize a culture of support and growth. This means providing flexible work arrangements, comprehensive training programs, and clear career progression opportunities. Perks such as on-shift meals and discounts at sister sites should also be part of the package.

Both front and back-of-house staff should receive equal attention and encouragement during busy periods to maintain their motivation and job satisfaction. Management must be visible on the floor to create a positive and supportive work environment. By investing time and resources in nurturing and guiding newly trained staff, they will become more confident and skilled, leading to increased job satisfaction and better guest experiences.

Our data proves that this approach works. A staggering 74% of our trainees remain in the same role 12 months after starting, highlighting the benefits of empowering and engaging talent. By adopting this strategy, businesses can not only retain their best employees but also impress their customers with high-quality service.

The hospitality industry faces a challenging road ahead, but initiatives like Hospitality Apprenticeships Week, National Hospitality Day, Hospitality Rising, and Choose Hospitality show that the sector is committed to tackling the recruitment crisis. Springboard is playing a key role in helping futureproof the hospitality talent pipeline. Last year, our Springboard to 2022 project helped support more than 10,000 young people into jobs in hospitality. Our employability training courses and hospitality careers portal, CareerScope, also help people develop the skills needed to thrive in the sector and the employment opportunities available - while our FutureChef competition also engages school-age cooks last year, inspiring future generations to consider a career path in hospitality.

We should all work together to ensure that the hospitality industry remains vibrant and thriving, providing excellent opportunities for workers to build their careers, and providing excellent experiences for guests.

Admiral Taverns Invests Almost £350,000 into Stoke-on-Trent Pubs Admiral Taverns has invested almost £350,000 across two local pubs in Stoke-on-Trent, Staffordshire. The King’s Way, run by brand new licensees, Pete and Hayley Gidman, has received a £135,000 renovation, whilst the Pool Dole, run by well-known husband and wife duo Victoria and Lee Mavin, who also own the Bellringer in Kettering Drive, has received a £212,000 refurbishment.

The King’s Way, situated on Kingsway Road, reopened on 24th February, whilst the Pool Dole, situated on Fenpark Road, reopened on the 7th April.

Investing in its pubs through capex is a core part of Admiral’s strategy as it seeks to nurture community pubs with long-term sustainable futures. Capex investment gives licensees the necessary infrastructure to ensure their pubs can thrive within their communities and offer customers an active social hub. As well as capex investment, Admiral is always looking for ways to further support its licensees. Last year, Admiral invested £1 million into energy-saving initiatives across 450 of its pubs to help combat rising energy costs.

Jodie Leigh, Business Development Manager at Admiral Taverns, commented: “I am thrilled with the investment projects that have taken place in Stoke-on-Trent – the results look amazing and will ensure both pubs sit at the heart of the community. We’re continually investing into our pubs across the UK and strongly believe in the importance of offering local communities the resources they need to bring people together.”

“Pete, Hayley, Victoria and Lee are all dedicated licensees who are passionate about their pubs and will be a great asset in their local community. We wish them every success in the future.”

Victoria Mavin, Licensee at The Pool Dole, commented: “We are so thrilled to have reopened the Pool Dole to the community and showcase this transformation. We are extremely excited to become a part of this neighbourhood and reveal all the exciting new initiative offerings. Our goal is to make sure The Pool Dole has something for everyone to ensure we become a pillar of the community. We want to thank Admiral for helping us get the pub where we want it to be.”

The King’s Way reopened in late February with a fantastic weekend full of entertainment that received outstanding feedback from the local community. The pub hosts live music every other Saturday from 8pm, followed by the Orange Bicycle Club at 10pm, the longest running disco night in Stoke. Hayley and Pete are committed to becoming integral members of the community and are currently hosting rock and roll bingo on the last Friday of every month to raise money for a defibrillator installation at the pub. Hayley and Pete wanted to keep the traditional characteristics of the pub, including pies and burgers and patterned tartan wallpaper. However, they wanted to incorporate a modern twist by adding contemporary colours such as grey and blue and creating a function room that will be ideal for parties, with Sky Sports throughout.

Hayley Gidman, Licensee at The King’s Way, commented: “We are delighted with the refurbishment and have received incredible feedback on the pub’s new look. Being in the hospitality industry has always been our passion, and we are happy we have achieved our vision. We cannot wait for what is to come, to hold many more enjoyable evenings and charity days for our local community.”

Girbau UK Launches Under Counter Washers and Dryers Known for its robust commercial and industrial laundry equipment, Girbau UK has launched its first professional grade Under Counter washers and dryers that fit underneath standard 900mm height counters. Both machines combine energy efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications.

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items. It is available with a choice of 6kg or 8kg capacity with either a pump or gravity drain. All

models have a 180-degree opening door for easy loading and unloading.

Quiet long-life operation is assured by the washer’s sturdy Quattro™ construction with durable shock absorbers that allow virtually vibration-free high-speed spinning. The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency. It has an easy-to-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre, allergy settings and three customisable programs. It also comes with in-built service diagnostics and a delayed start function.

The Under Counter dryer can also be stacked on top of the washer to save space. The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented. The Sensi Dry system automatically determines the right drying time, saving energy and assuring fabric care. Its auto programs save energy as the running time is automatically adjusted according to load size and the required dryness.

Butterfly drying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt. The lint filter has an automatic indicator to remind users to clean it for energy efficiency and safety.

The dryer’s memory function remembers the last program used including any chosen settings, so if nothing needs to change, you can simply press start for the next load.

The new under counter washer and dryer are available to order from Girbau UK. Visit www.girbau.com

More Bill Discounts for Energy and Trade Intensive Sectors

Some businesses could see their bills slashed by as much as 20% off predicted wholesale prices, thanks to further government support launched 26 April for sectors using high amounts of energy.

Applications have now opened for energy and trade intensive sectors that are most affected by the unprecedented rise in global energy prices to claim further discounts on their bills between 1 April 2023 and 31 March 2024 – helping deliver on the government’s priority to halve inflation.

Ministers are today urging companies to check their eligibility and submit their applications at the earliest opportunity, as the government continues its unprecedented support package that has protected businesses and as of April has saved them £5.9 billion on energy costs – over £30 million a day.

Minister for Energy Consumers and Affordability Amanda Solloway said: We are beginning to see light at the end of the tunnel for global energy prices as Putin’s grip on the market weakens – but our vital energy and trade intensive industries remain uniquely exposed to these challenges.

We stand firmly behind British business and that’s why we’re protecting them with an additional offer of support so they can continue to thrive. I urge businesses to check their eligibility and submit an application right away so they can get the help they need.

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Businesses are advised to check GOV.UK as soon as possible to find out their eligibility and what they need to do to apply. Discounts could be reflected in bills from as soon as June, with support backdated to 1 April. This could save some around 20% on predicted wholesale energy costs.

Heat networks with domestic customers can also now receive a new, sector-specific support rate to make sure households do not face disproportionately higher bills compared to customers supported by the Energy Price Guarantee. Heat suppliers will need to apply for this rate and are legally obligated to pass on the discount to their customers.

This is just one of a range of ongoing schemes supporting households and businesses with energy costs at this time – which the government is urging all eligible customers to apply for and take full advantage of.

The Non-Domestic Alternative Fuel Payment scheme is providing top-ups starting at £750 for organisations using large quantities of kerosene heating oil, such as such as farms, hotels, charities and public buildings like schools and hospitals.

Organisations have until 28 April to apply for this support via GOV.UK. This scheme is also offering £150 payments to organisations using alternative fuels. A minority of those eligible will also need to apply for this extra support by 28 April if they have not received payments automatically through an electricity supplier.

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

7

Listed Building Consent: Is It Worth It? 8

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By Simon Atha, Director, Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk

It is (undoubtedly) often said that there is nothing as charming or as quintessentially English as a beautifully preserved ancient pub. And yet for many within the hospitality industry, the idea of applying for listed building consent to revive an old pub will raise alarm bells.

In this article, I’ll explain how that process isn’t as complex and convoluted as some believe, and my experience of achieving listed building consent for the restoration of an ancient coaching inn.

Dating back to the 1300s, The Mitre is Oxford’s oldest pub. From the days of Chaucer, the Peasants’ Revolt and the Hundred Years war, people have been drinking on the site – initially in a cellar which is still intact today, and later in the 1630s inn built above it. Not only was The Mitre a Medieval drinking establishment, but it is said to have been used as one of the ancient centres of learning which eventually gave rise to the foundation of the University of Oxford.

So it was a disappointment to the city when the pub’s longstanding owners, Lincoln College, closed The Mitre in 2019. But this was necessary to undertake the substantial repairs and renovations to make it fit for continued use. With its stone fireplaces and panelling dating from the 1600s, stucco clad beam with a decorative pattern of exotic pomegranates (possibly dating from the previous century and moved on site), the inn not only has fascinating history but a history which is well-evidenced in its fabric.

In 2022 the building was acquired by Gusto Italian, which committed to a £1.4 million investment, both to preserve the listed features but also to introduce modern design elements unique to the brand. And dining in the Theatre Kitchen or the Dine Under the Olive Trees restaurants today, few would argue that the sensitive restoration has been a success.

A bureaucratic nightmare? Not really - listed building consent doesn’t need to be complex, even in the case of such a highly protected building. But to carry out unauthorised work is a criminal offence which can result in individuals being prosecuted and the work reversed, so it’s important to involve an experienced architect and planning consultant.

It is also important to bear in mind that the Department of Digital, Culture, Media and Sport’s criteria for listed buildings isn’t limited to specific buildings in isolation, or solely to bricks and mortar: in addition to ‘buildings of importance because of their design, decoration and craftsmanship’ other categories are buildings which ‘illustrate an aspect of the nation's social, economic, cultural or military history’, ‘demonstrate close historical association with nationally important people or events’ and ‘form part of an architectural ensemble, such as squares, terraces or model villages’: the context and the historical significance can result in a building be listed too.

Listed building consent is obtained though the local planning authority. Once the architect has drawn up the plans, the planning consultant will check whether or not it requires listed building consent and if it does, what the local authority regards as acceptable, which can vary considerably, and therefore whether the plans are likely to achieve consent.

As is frequently the case, the application for listed building consent for the Mitre was submitted along with a planning application for further structural works, with Boyer handling both.

A series of ‘pre-app’ meetings with the conservation office follow prior to the submission of the planning application. The period for determination should take no more than 13 weeks, but varies considerably due to the extent of negotiation with the conservation officer and the requirement for Historic England and other organisations to be consulted. Local residents are also informed and invited to comment.

In most cases, a well-managed listed building consent will be granted by council officers under delegated legislation, rather than doing to a planning committee. Generally speaking, local authorities are keen to see historic buildings brought back into use, their features retained and the building once again making a positive contribution to the built environment. If officers have been actively involved and their advice taken, the outcome is usually positive.

No applicant should feel that listed building consent exists only to preserve or reinstate an ancient building: the purpose of planning is to manage change. The system exists to enable historically significant buildings to continue to have a role, but it doesn’t require that role to replicate its original use precisely. As diners in Oxford’s new Italian restaurant will testify, thanks to changing tastes and trends, hospitality venues are destined to change over time, and the system exists to recognise and facilitate this.

Hospitality Rising Helps Boost Appeal to Work in Hospitality by 14% New research from Hospitality Rising, in partnership with research consultancy KAM, shows that 35% of UK adults say they would consider a career in hospitality, demonstrating a positive shift in the way the industry is perceived.

“Without new talent coming into the industry we will continue to struggle. The needle on total vacancies will take time to move, so we are calling on all operators big and small to invest in the campaign for year two, starting in September.

Progress has been driven by activity across the industry, from operators, trade bodies and suppliers plus the positive impact of the Hospitality Rising initiative and its #RiseFastWorkYoung campaign.

“This really is a fight to attract the talent the industry deserves but also to drive applications now. We’ve come so far in six months with 300 investors imagine what we could do with 1,000. Let’s not take a step back but keep up momentum and build on this fantastic start.”

The results of the research also highlight that, of those who currently don’t work in the industry, the consideration to work in hospitality has increased from 52% to a staggering 81%. When benchmarked against other industries, such as education, retail and construction, hospitality has experienced the biggest increase in consideration to work over a 12-month period.

The success of the inaugural ‘Rise Fast, Work Young,’ campaign, which recently hit 105,000 job applications, is such that nearly half (46%) of the target 18 to 30-year-old demographic had seen and remembered the campaign and 76% of this group said the campaign would encourage them to work in hospitality. Encouragingly, the results were similarly high for slightly older job seekers with 75% of 31- to 40-year-olds say-

ing the ads would encourage them to work in hospitality too.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “It is incredible to see this transformation in the way hospitality careers are perceived in less than six months of launching our first campaign. It’s much needed positive news for the industry.

“We are so proud of what the Hospitality Rising team have achieved, proving the power of what we can achieve as an industry when we truly come together to tackle important issues. This is why we will continue to champion the hospitality industry far and wide.

Hospitality Rising is backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House, Prezzo, Revolution Bars Group, Parkdean Resorts, Buzzworks, Claridge’s, JW Lees and The Pig. On the supplier-side, Coca-Cola Europacific Partners, hospitality tech supplier Zonal, and guest WI-FI Wireless Social based marketing solution, are platinum sponsors.

Celebrity chefs including Nathan Outlaw, Tom Kerridge, Thomasina Myers OBE, Angela Hartnett OBE and Raymond Blanc OBE, have also generously given their time and support to the initiative.

Businesses looking to join the movement should register their interest by emailing hello@hospitalityrising.org

Equality Campaigner Celebrated by CAMRA Helen Anne Smith has been awarded CAMRA’s top campaigning award at the organisation’s Members’ Weekend and Conference for their work to create a more diverse and inclusive industry.

Helen’s nomination spoke of their long list of achievements. As well as being a CAMRA contributor featured on the Learn & Discover platform and the Pubs. Pints.

People. podcast, they are one of the founders of the Burum Collective – an online publication for, and by, those working in hospitality.

In response to the outpouring of stories about misogyny, racism, and mistreatment of workers within the beer and hospitality industries, they used their platform to organise the Common Ground Conference, where hundreds of attendees heard from industry leading speakers about improving hospitality workers’ rights.

They played a part in industry initiatives like “Hospitality

Combine” and the “Brave Noise” brewing collaboration – both of which worked towards improving standards for those in the pub and beer sector.

Helen also undertook a three-month Wayfinder residency with Cloudwater Brewery which provided training and funds for the launch of an education hub, providing free educational content for hospitality workers.

They then partnered with the U.S. based non-profit Beer Kulture to host a jobs forum that aimed to open up UK drinks industry job listings to a more diverse group of candidates.

The Beer Kulture X Burum Collective Jobs Board now has a funded administrator and is a resource that helps connect candidates from marginalised groups to employers within the drinks industry, as well as connecting industry professionals to opportunities such as training or mentorships.

Their passion for building more diverse and inclusive spaces, making drinks education accessible, and empowering the whole industry was evident in their nomination, and the judging panel was impressed by their dedication and the sheer amount of work they had undertaken.

CAMRA Awards Director Laura Emson said: “Helen was a clear winner, even in this year’s strong field of nominations. Their campaigning, both on- and off-line, is empowering the industry to be more inclusive and they have been an integral part of a huge number of initiatives.

“It’s a pleasure to formally recognise their hard work and dedication to making sure that beer and cider are open to everyone.

“This Campaigner of the Year Award is a testament to the positive impact that Helen has had on the industry, and I look forward to seeing their work in the years to come.”

Upcoming Coronation is a Historic Moment to Share!

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The coronation of a new king is a significant event that provides a unique opportunity for pubs to generate revenue while bringing the community together. This momentous event is an opportunity for pubs and hospitality businesses to reach out to the public with their own events, creating a sense of community and shared heritage. By organising special events and activities to celebrate the occasion, businesses can attract a large audience and create an unforgettable experience.

New research from SevenRooms reports that the Coronation will create an additional £2.6 billion for the hospitality industry through consumer spending in restaurants, pubs and bars across the UK, with an average spend of £88.51 per head. SevenRooms predicts that 29 million people are due to flock to hospitality venues over the three-day bank holiday weekend. Demand for restaurants, pubs and bars is even set to overtake that seen for the late Queen’s Platinum Jubilee in 2022, which saw 19 million Brits heading out and spending an average of £79 per head over the weekend, generating an estimated £1.5 billion in total.

Not only this, but establishments who have developed themed menus and activities for the Coronation are expected to draw in an additional £1.05 billion (£35.83 per head) for the industry, highlighting the growing demand for experience-led dining.

One of the most popular ways to celebrate the coronation of a new king is by hosting a themed party. Pubs can decorate their venues with patriotic colours and offer a range of activities, including trivia games, dress-up competitions, and live music performances. Food and drink specials can also be offered, featuring classic British dishes and speciality cocktails. Pubs can charge a cover fee or sell tickets to the event to generate revenue.

Beer festivals are always popular, and pubs can capitalize on the coronation celebration by hosting a themed beer festival. The festival can feature a range of traditional British beers, including ales, lagers, and stouts.

Again, hospitality businesses will have the opportunity to offer themed food options, such as fish and chips, bangers and mash, and other classic British dishes.

Hospitality businesses can also use the coronation celebration as an opportunity to give back to the community by organizing a charity event. Pubs can partner with local charities or non-profit organizations and donate a portion of the event's profits to the cause. Charity events can include activities such as raffles, auctions, and live music performances. Attendees can also donate directly to the charity, generating additional revenue for the pub.For our issue for Wednesday May 10 we are hoping to include a “supplement” surrounding the King's coronation and how the care sector celebrated.

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Quiz nights are popular events in pubs, and pubs can incorporate the coronation celebration into a royal-themed quiz night. The quiz can feature questions about the monarchy, British history, and current events related to the royal family.

Danilo Mangano, Managing Director, International at SevenRooms, comments: “As the data shows, it is clear that people are keen to celebrate the Coronation by taking full advantage of the additional bank holiday in May this year. While we’re seeing a general trend towards consumers focusing on the quality of their hospitality experiences amid the cost of living crisis, the Coronation is giving them an excuse to enjoy themselves.

They’re also willing to spend more on unique and out-of-the-box experiences which are being offered by many venues across the UK to celebrate this momentous occasion. This reflects a wider trend towards experience-led dining and the desire for that something special. With many venues going the extra mile for the Coronation, restaurants that know their customers best and tailor menus for special events will continue to reap the benefits of guests’ appetite for outstanding hospitality experiences in the future.”

With careful planning and promotion, businesses can make the most of this historic occasion and make a lasting impression on their customers!

WE WANT TO HEAR ABOUT YOUR EVENTS! We here at CLH News are looking to do a round-up on how the hospitality industry and individual businesses have celebrated the momentous occasion.

Please send us photos and details of your events to edit@catererlicensee.com for a special commemorative feature later this month!

What Is Seasonal Eating and Why Is It An Important Catering Consideration?

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Many of us have heard the term ‘seasonal eating’ but it is hard to fully understand what that means with the vast choice and array of foods so readily available to us, year-round.

Tess Warnes, dietitian at food procurement expert allmanhall (https://allmanhall.co.uk/) looks at the impact of moving towards more seasonal eating As consumers we expect to be able to buy a huge variety of foods that come from all corners of the world, and at all times of the year. A quick inspection of food labels will show the range of countries food come from: tomatoes from Spain, sweet potatoes from South Africa and asparagus from Mexico. But is having this availability such a good thing, both through the impact on the environment, and on the quality of the product being bought.

ENVIRONMENTAL IMPACT In the case of the environmental impact we can take the humble spring onion as an example. A huge proportion of spring onions consumed across the UK are imported from Thailand meaning it has travelled approximately 5,900 miles to get to our supermarkets. Egyptian spring onions are also shipped into the UK. From a sustainability perspective,

this clearly has an impact on the environment, especially if the mode of transport is airfreight. Long distance travel may mean increased environmental costs for us however its important to note that the food miles argument in its most simple state is defunct. The transportation of food only accounts for a small percentage of the value chain when it comes to emissions. A shipped spring onion will have a lower carbon footprint than one grown out of season in a hot house in the UK, requiring extensive resources to recreate the growing conditions needed.

Foodsteps, the ground-breaking carbon impact assessment technology business, sets out to help foodservice and catering providers understand the environmental impact of the food they include on their menus. Via its platform, caterers can upload recipes in order to understand their environmental impact via a clear rating system and carbon footprint per ingredient. allmanhall has an exclusive partnership with Foodsteps, and together they aim to make data accessible, allow informed decisions on the environmental impact of menus, and create a more sustainable food supply.

FOOD QUALITY When it comes to the quality of the produce, if imported it will mean that by the time we actually eat it, it will be days, if not weeks old.

In general fruits and vegetables are picked at the peak of their ripeness and also, the peak of their nutritional status. The problem in our spring onion example is that it has had to travel for days to get to the point of being eaten, meaning it has started to age.

Unfortunately, this aging leads fresh foods to lose their nutritional den-

sity. This means that you don’t get the same nutritional benefits that you would have if you had eaten it when it was freshly picked. And it is not just a small change or deterioration. One research associate at the University of Austin reported that fruit and vegetables found in supermarkets are anywhere from 5% to 40% lower in vitamins and minerals.

If you can base menus on food that is both in season and local you are potentially increasing the nutritional density and quality of the meals you serve. Although you might be choosing ingredients from a smaller pool, it is still important to focus on variety, ensuring you are delivering a variety of nutrients which will support overall health, including gut health.

HOW DO YOU KNOW WHEN FOOD IS IN SEASON? With the majority of fresh produce being available almost all year round it can be hard to decipher what is actually in season and what isn’t. There is a host of information available on web sites such as: • Seasonal UK grown produce - Vegetarian Society (vegsoc.org) • What's In Season When? (lovebritishfood.co.uk) • Seasonal calendar - BBC Good Food When deciding on menus, there is a strong case for buying seasonal, both from the environmental impact and because of the quality of the product. Tess suggests, “Use cookbooks based on seasonal eating, or the abundant online resources available to create tasty quality meals. If this is too daunting then using a specialist like allmanhall to help create menus, which take the stress out of having to come up with recipes using ingredients you may be less familiar with cooking.”

Fresh Train Strikes to Heap Further Pain on Hospitality

New rail strikes announced by the union Aslef will impact the start of the busy summer period, UKHospitality said today, as it urged all parties to ‘redouble’ their efforts to reach a resolution to the ongoing rail disruption.

UKHospitality Chief Executive Kate Nicholls said: “It’s incredibly frus-

trating that almost a year on from the start of this dispute, there appears to be no resolution in sight.

“Collectively, hospitality businesses across the country have lost more than £3 billion in lost sales as a result of the strikes and there is no doubt that will increase as a result of today’s announcement, particular-

ly as it will now impact the busy, high-demand summer period.

“I would urge all parties to redouble their efforts in negotiations to reach a resolution and end this long-running dispute, which continues to harm businesses, workers, consumers and public confidence in the rail network.”

Delivery and Takeaway Sales Fall for 16th Month in a Row in March Issue 158

Delivery and takeaway sales at Britain’s top managed restaurant groups in March were 3.0% below the same month in 2022, the new Hospitality at Home Tracker from CGA by NIQ reveals.

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Sales nevertheless remain well above pre-COVID-19 levels, and accounted for 14.9 pence in every pound spent with the managed restaurant groups contributing to the Hospitality at Home Tracker in March.

It means that year-on-year sales have now fallen for 16 months in a row. After booming during COVID-19 lockdowns, the market has steadily softened as some consumers revert to eating out and others reduce their spending in light of steep rises in household bills. After adjustments for inflation, the value of sales has fallen significantly further in real terms.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Sixteen months of year-on-year decline in delivery and takeaway sales have shown how the cost of living crisis has impacted consumers’ discretionary spending. More positively, it’s an indication that some consumers have switched back from ordering in to going out, and our Coffer CGA Business Tracker has shown modest increases in in-venue sales this year. However, sales in both channels remain well down year-on-year in real terms, and with little respite on inflation in sight trading conditions will remain very challenging for some time to come.”

The Tracker also indicates an even sharper drop in the volume of orders—a sign that groups are depending on menu price rises to stem year-on-year losses. Groups saw a 9.6% dip in their number of delivery orders compared to March 2022, and a 12.7% contraction in takeaway and click-and-collect orders.

Duke of Clarence Pub Set to Reopen Following Half a Million-Pound Investment The Duke of Clarence, formally the Bloated Mallard in Hampton Hill, has returned to its former name and has a new look, thanks to a £500,000 investment.

Ricardo said: “Myself and the team are thrilled to have taken on the Duke of Clarence and cannot wait for it to be open to welcome customers back.

Ricardo Azevedo has teamed up with Gary and Jenni O’Connell who operate two other Stonegate Group pubs within the area, The Railway in Teddington, and The Greyhound Kew Green, to create a third site in South West London.

“The investment has really transformed the pub and we are all in love with how it looks.”

The Duke of Clarence will be holding a launch party to celebrate the reopening of the newly refurbished site in the first week of May.

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New Bill to Crack Down on Fake Reviews Issue 158

New powers unveiled aimed at boosting competition, clamping down on fake reviews New legislation has been introduced to ensure businesses and consumers are protected from rip-offs and can reap the full benefits of the digital economy with confidence.

Fake reviews that cheat customers and cost more than a billion pounds a year and new powers for the Competition and Markets Authority (CMA) to tackle businesses that breach consumer rights law are all elements of today’s far-reaching Bill.

In competitive markets, firms strive to give consumers the best products, most choice, and lowest possible prices. The Bill will provide the CMA with stronger tools to investigate competition problems and take faster, more effective action, including where companies collude to bump-up prices at the expense of UK consumers.

The CMA will be able to directly enforce consumer law rather than go through lengthy court processes. The reforms will also heighten the consequences for wrongdoers as the CMA and the courts will have the power to impose penalties of up to 10% of global turnover for breaching consumer law.

Today’s Bill (April 25) will also enable the Government to ban the practice of facilitating fake reviews or advertising consumer reviews without taking reasonable steps to check they are genuine. New rules will ensure consumers can exit subscriptions in a straightforward, cost-effective, and timely way and require that businesses issue a reminder to consumers when a free trial or introductory offer is coming to an end.

This will help deliver one of the Government’s five priorities to grow the economy by increasing consumer choice and confidence in the products they buy and services they use.

UKHospitality Chief Executive Kate Nicholls said: We’re pleased that the Government has listened to the concerns of hospitality businesses about fake reviews and have taken swift action to tackle it, by giving the

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CMA enhanced powers through this Bill.

Fake reviews do irreparable damage to businesses, offer consumers a misleading view of a business and devalue the efforts of honest customers leaving genuine feedback. This Bill will help to deliver fairness for both hospitality venues and their customers in this area, and we look forward to working with Government to achieve this.

Rocio Concha, Which? Director of Policy and Advocacy, said: This bill is a pivotal step to make markets in the UK work better for consumers, businesses and support economic growth.

Whether it’s fake reviews by dishonest businesses or people getting trapped in unwanted and costly subscriptions, our consumer protections are overdue an upgrade. Which? has long campaigned for stronger powers for the Competition and Markets Authority, including tough enforcement and the ability to fine firms that break the law directly.

The empowerment of the CMA’s Digital Markets Unit will also be a major step forward. It needs the right powers to loosen the vice-like grip of a handful of tech giants that will foster innovation and give consumers more choice and lower prices.

Sarah Cardell, Chief Executive of the CMA, said: The new powers in this bill help the CMA take swift, decisive action to tackle rip offs, protecting consumers whether they are shopping online or on the high street. The new fining powers will provide an important deterrent to businesses seeking to take advantage of people while also ensuring fair dealing businesses can thrive.

The bill will also strengthen the Digital Markets Unit, helping to ensure digital markets remain competitive and continue to benefit people, business, and the UK economy. We welcome its introduction to parliament and look forward to it progressing.

Drinks Sales Slip After Easter Surge Drinks sales in Britain’s On Premise slipped below last year’s levels in the aftermath of a solid Easter weekend.

CGA by NIQ’s latest Drinks Recovery Tracker indicates that average sales in managed venues were down by 3% in the seven days to Saturday (15 April) from the same week in 2022. However, the equivalent period coincided with last year’s Easter weekend, skewing the comparisons.

The 2023 week’s data included Easter Sunday and Easter Monday (9 and 10 April), when drinks sales were 30% and 36% ahead on the same comparative days in 2022. Sales were then down by double-digits on each of the next four days, before ending the week on a high with 9% growth on Saturday.

Category-wise, sales of spirits were 13% behind the same week in 2022—continuing several difficult

months of year-on-year comparisons. The beer (down 0.3%), cider (down 7%) and soft drinks (down 3%) categories were also in the red, but wine (up 7%) extended a strong start to the year.

“Year on year sales comparisons are tricky at this time of year because of the variance in where Easter dates fall in the calendar,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “But it’s great to see that consumers have chosen to take advantage of the time off work by spending it in the On Premise. Late April and early May will give us a clearer picture of the state of play, but we can be positive overall about the short-term trends and sales should get a lift next month from the extra bank holiday for the King’s coronation.”

UK Hotels Charge Pre-Pandemic Peak Season Room Rates Signalling Optimism Issue 158

Desite the wet weather in March, hotel operators continued to outperform the wider hospitality sector as operators were able to charge the same room rates as peak season prices in 2018, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed

by RSM UK, shows average daily rates (ADR) of occupied rooms increased from £128.94 (February) to £135.51 (March). In the London market, room rates increased from £196.21 to £203.48. The rates charged in March 2023 are similar to those charged in July 2018, the peak season for the sector.

Occupancy rates of UK hotels were up from 64.9% (February) to 68.7% (March) and increased from 65.2% to 70.2% in London.

Revenue per available room (RevPAR) increased from £83.63 (February) to £93.14 (March) in the UK and from £127.90 to £142.84 in London. Gross operating profits of UK hotels were up 7% to 32% last month and up 6% to 37.6% in London.

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Chris Tate, head of hotels and accommodation at RSM UK, said: ‘The hotel sector had another strong month in March thanks to buoyant demand from consumers. Three years on since the start of the pandemic, the hotel sector is back to following pre-Covid seasonal patterns, with a growth in occupancy, room rates and gross operating profits in March.

‘Given rising costs and low consumer confidence, we would expect to see people cutting back in this area, but the hotel sector is enjoying a strong performance as consumers choose to cut back elsewhere such as dining out. This aligns with our recent survey, which found UK consumers are planning to take both short and long breaks in the UK this year.

‘Hoteliers will be hoping this continues. Upcoming major events such as the King’s Coronation and Eurovision will provide another boost for the hotel industry. Added to that, the number of overseas visitors should increase as they attend these events and are likely to extend their visit to see the various landmarks across the UK, which will have a positive ripple effect on the hotel sector.’

Failing Councils Should See Planning Fee Freeze Annual increases to planning fees should be contingent on the performance of the planning authority, UKHospitality said today.

dence-based decisions can quickly enable business expansion and investment in local areas, resulting in economic growth and job opportunities.

In response to proposals that planning fees should increase annually in line with inflation, UKHospitality said planning authorities that fail to provide an adequate service should not be guaranteed an annual uplift in income through planning fees.

“Unfortunately, that is not what we have in place at the moment. The current planning system is cumbersome and ineffective.

Whilst UKHospitality recognises that an increase in planning fees is necessary to aid the performance of local planning departments, it is essential that this goes hand-in-hand with real improvements to the system.

An annual, independent review procedure of local authorities planning departments should be in place to incentivise good performance that delivers for businesses and unlocks investment potential. Any increases to fee increases should be ringfenced for spending within the planning system.

UKHospitality Chief Executive Kate Nicholls said: “An effective, well-resourced planning system can be a real asset for businesses. Returning swift and evi-

“A guaranteed annual increase in fees would only cement the current underperformance and incentivise mediocrity. An independent review process that rewards effective planning departments and implements freezes would introduce a true meritocracy and drive effective planning decisions.

“At a time where hospitality businesses are suffering from increased costs at every turn, a guaranteed annual increase with no uptick in performance would be unacceptable. In contrast, venues would be more open to increased fees if it came with quicker decisions that reflect the positive impact hospitality can have on the economy.”

In its response, UKHospitality also urged wider reform of the planning system. It is calling for a fast-track process for smaller applications and a statutory time limit on the time taken for planning decisions.

How To Support and Retain Your Team Through the Cost-Of-Living Crisis 16

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By David Kelly, General Manager, EMEA at Deputy | www.deputy.com The cost-of-living crisis has become a pressing issue for all employers, but particularly for those in the hospitality industry. Employees are struggling to keep up with the rising costs of essential goods and services, leading to significant stress and high levels of staff turnover.

Worrying about how to deal with unexpected expenses can be one of the most stressful situations, so offering weekly or fortnightly pay or enabling access to cash quite quickly, ahead of the monthly pay run, can be particularly beneficial.

Money worries can often lead to sleepless nights. Distracted employees, experiencing financial stress, can’t possibly perform at their best. Thankfully, most employers have been paying increasing attention to these issues and many are either in the process of implementing a financial well-being program or intend to.

By creating a culture where it’s ok to talk about money, you can help your team to avoid bottling things up.

You can train managers to have these conversations in an open and non-judgmental way.

I recently hosted a discussion with Anna Buckle, Head of Employee Experience at PayCaptain, and Maureen Sandbach, People Director at Honest Burgers, to share insights on how hospitality businesses can support their employees through tough times, even when a pay increase might not be an option. We looked at: • How and when to step in to support employees who struggle financially • The ‘must have’ employee benefits for businesses to retain their team • The importance of payroll in enhancing the employee experience

STEPPING IN TO SUPPORT EMPLOYEES The cost-of-living crisis started at the beginning of the pandemic when people on low and middle incomes were hit the hardest. Nobody has had time to catch their breath and now energy bills have shot up and inflation is wreaking havoc.

Employers can support their team members in two main ways – contributing an element of financial education and providing faster access to their earnings.

By providing relevant resources, you can increase your staff’s financial capability. Signpost them to resources like Step Change, Citizens Advice Bureau, the Money and Pensions Service and other free and credible sources of information. We’re not financial advisors but it’s important not to let vulnerable staff spiral any further and to provide them with any information they need.

RETAINING YOUR TEAM

If you speak to your teams about what would make a difference to them, you may find that you’re currently spending money on an employee benefit that doesn’t really help them and there’s something else that could have much more impact.

Defining a financial safeguarding policy within your business can be hugely beneficial for managers and team members alike. It should cover how to identify someone who is financially vulnerable, steps to take care of them and when to intervene and when to stand back.

One option worth consideration is introducing an automated payroll savings system to help vulnerable team members build financial resilience. They can start small but stay consistent and start to build a buffer.

One of the most important ways to support your team is to talk about mental health. Financial worries impact mental health and we need to train managers to spot the signs and have these conversations. Team spirit and a good work atmosphere can have more impact than we often think.

PAYROLL Getting the payroll right is the number one thing we must do for our people. It has a massive potential to act as an extension for employee engagement too.

Sharing payslips the day before they’re paid means that any errors can be flagged and rectified, so staff can be paid accurately and on time, which can be a game changer.

The cost-of-living crisis is a significant challenge that will be with us for a long time. To boost your business resiliency, retaining your team members during this challenging time is critical.

Taking proactive steps to support staff is therefore essential for success. Offer guidance and training to your managers on when to step in, what they can do to help, and how to communicate regularly. Supporting employees in order to boost retention is a trusted recipe.

Easyhotel Invests £4.5 Million to Reduce Carbon Emissions Karim Malak, CEO of easyHotel, commented: “The hotel industry accounts for about one percent of carbon emissions globally, and we have a collective responsibility to do all we can to reduce these emissions. Our business is naturally low-carbon thanks to our sizeefficient room design which uses less raw materials, but it’s important for us to look at every area of our operations and try where we can, to be as low-carbon as possible. Our no frills, easy, experience means we don’t provide unnecessary items that end up in landfill or waste power on often unused elements of a hotel such as gyms and restaurants. The energy that we do consume is set to become even more efficient due to this investment and we’re proud to be offering low-carbon alternatives which in turn, enables us to pass on savings to our guests too.”

easyHotel has announced a £4.5 million investment for 12 UK locations to further reduce the group’s carbon footprint as part of its strategy to be the first choice for low-carbon affordable hotels in Europe.

The investment will be spent on improving hotel energy efficiency with the installation of heat pumps, solar panels, improved metering, control systems and new more efficient air conditioning systems.

Following the work, CO2 emissions are expected to fall by 45% by 2025 across all the UK hotels.

In addition to the upgrades, single use plastic bottles have been removed from all owned and leased hotels with free filtered water fountains installed for guests to refill their own bottles or buy a reusable bottle from reception. Going too are plastic key cards, with wooden key cards currently being rolled out across the owned and leased network. The wooden cards are certified by the Forest Stewardship Council as coming from sustainably managed forests. It is expected that the wooden key cards will prevent 55,000 plastic key cards from being produced in 2023.

The UK locations benefiting from the investment £4.5m investment are London Shoreditch, Croydon, Birmingham Manchester, Liverpool, Leeds, Sheffield, Milton Keynes, Ipswich, Cardiff, Newcastle and Glasgow. The hotels will remain open whilst the work is completed. By the end of the year, easyHotel is set to announce similar low-carbon investments for its hotels in Belgium, France, Netherlands and Spain.

P&G Professional: Reduce Energy Without Compromising Results Against the backdrop of the current energy crisis and impending net zero targets, companies are now more aware than ever as to how much their practices are impacting the environment. Customers are also increasingly conscious of the products businesses use, and how sustainable they are. However, an emphasis on sustainability should not come at the expense of product performance. Businesses need commercial solutions that can save energy and conserve energy without compromising results.

For example, Ariel® Professional is specifically formulated to provide an outstanding clean, even at colder temperatures, meaning businesses can save energy and in turn save money on bills, while still achieving a spotless clean. In fact, making a simple change such as switching temperature from 60°C to 30°C can save up to 60% on washing machine bills!

P&G Professional’s trusted brands – including Ariel® Professional, Lenor® Professional, Fairy® Professional, Flash® Professional– are formulated to provide an outstanding clean even with one wash, short cycles and low water temperatures, giving professionals confidence that their business will always shine.

*Cost of electricity saved for laundry when washing at 30C vs 60C cycle and for automatic dishwashing when using a short cycle (average 47C) vs. a normal cycle (average 57C). Plus cost of gas saved filling in a 10L bucket of water at 20C vs 50C for surface cleaning and a 45L sink at 20C vs 46C for hand dishwashing. Energy cost saving based on average H1 2022 electricity and gas prices (incl. taxes) for businesses in the United Kingdom source Eurostat (Statistics for European Commission). Based on 4 washes per day (1460 per year) for both hand and automatic dishwashing, 1 wash per day (365 per year) for surface cleaning, and 10 loads per week (520 per year) for laundry.

Learn more on: https://pgpro.co.uk/en-gb/

80% of Hospitality Workers Want More Proactive Wellbeing Support from Employers 18

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A new study finds a third of hospitality professionals reported excessive stress and anxiety over the last year – hospitality companies are being urged to implement changes that facilitate more effective wellbeing support for employees.

Although 26% of employees reported that their employers attempt to actively look after staff wellbeing. A staggering 80% of hospitality professionals want their company to be more proactive in boosting employee health, wellbeing and healthy habits.

New data has revealed hospitality professionals are the most likely to work on days when experiencing poor mental health instead of taking sick leave compared to employees in other sectors, with almost a third (28%) having done so in the last year.

- 38% of employees think training managers to provide better support is the answer - 33% of workers believe in promoting the use of sick leave when people are struggling with physical or mental health

The sector is set to continue facing challenges according to a report by trade association UKHospitality, up to a third of UK hospitality businesses are at risk of closure despite achieving record sales in 2022.

- 26% of employees want training to build skills in stress management Hospitality companies also benefit when contributing to their employees’ health and wellbeing: it leaves 41% feeling more productive at work and 34% more engaged in their roles. A third say they’re less likely to seek job opportunities elsewhere (30%).

Increasing pressures such as closures and the cost of living crisis, combined with gaps in employer support, are causing an increase in mental and physical health issues for hospitality employees. A third have experienced increased anxiety over the last year, with 23% citing excessive stress.

The UK-wide Health, wellbeing & habits study asked over 1,000 employees for insights into their health status over the last year. The aim was to discover how changing working patterns affect employees’ health and wellbeing, and how UK companies can better support their workforce in this area.

The study also found that over a third of hospitality employees are experiencing significant physical health issues such as back, shoulder and neck pain (37%) –this can be attributed to a lack of sitting during working hours. Also, 26% report insomnia.

Richard Holmes, director of wellbeing at Westfield Health, says: “Burnout is a state of emotional, physical and mental exhaustion caused by excessive and prolonged stress. Pressure at work is usually the main culprit and when budgets are tight and teams are small, people often find themselves with multiple roles and heavy workloads, piling on the stress.

Claire Brown, qualified life and career coach, adds: “Employees must be encouraged to prioritise their health and wellbeing above productivity by taking regular breaks from the screen and getting fresh air, where possible. Providing alternative and innovative ways for connection and communication between team members is also really valuable.

“As always, communication is key. It’s important for employers to be fair and realistic about what is possible and provide practical support to help team members manage their workloads.”

WHAT CAN HOSPITALITY COMPANIES DO?

Hospitality Superstars Celebrated During the Springboard Awards for Excellence 2023 Last week, the hospitality industry came together for an unforgettable night of celebration and recognition at the Springboard Awards for Excellence 2023, held at the East Wintergarden in Canary Wharf and hosted by the broadcaster and journalist Gordon Smart.

Held and organised by the hospitality charity Springboard, the awards celebrated the achievements of the hospitality industry’s most talented individuals and companies, highlighting the industry’s most inspiring and resourceful leaders, who have shown innovation and creativity in the face of unprecedented challenges.

The 48 shortlisted hospitality businesses and individuals competed for the prestigious awards across 16 categories, with winners selected by a panel of industry experts including Ronan Harte, CEO of BaxterStorey, Diago Masciaga, and more.

One of the most heart-warming moments of the night was the announcement of Toby Markham from London as the winner of the Fiona Colley Trainee of the Year Award. Toby has cerebral palsy and had struggled to find employment as a result. Upon completing Springboard’s Galvin’s Chance programme, Toby land-

ed his first-ever job within the sector.

Discussing his win, Toby said: “Winning this award means a lot to me as it shows I have overcome the barriers I have, which is cerebral palsy and a learning difficulty. I was really proud to get my first ever paid job, and now to win this award. I hope this can inspire and show other people with similar barriers to me that they can work and do well.”

Other winners on the night included The Crumbs Project, which was crowned victor for its work within diversity, equality, and inclusion as well as disability. Le Manoir aux Quat’Saisons took home awards for sustainable business and best employer.

Eden Hotel Collection secured an award for Best Training Programme, and Brewhouse and Kitchen took home an award for Best Apprenticeship Strategy.

Speaking about the awards, Chris Gamm, CEO of Springboard, said, “The Springboard Awards for Excellence 2023 provide a fantastic opp ortunity for the industry to come together and showcase the immense talent and successes of its top businesses. The Awards recognise the hard work and dedication of hospitality superstars and demonstrate the sector’s resilience, creativity, and innovation.

“We are proud to celebrate the individuals and companies that have made an outstanding contribution to the hospitality industry – particularly Toby, whose incredible story and achievement serves as a reminder of the transformative impact that the hospitality industry can have on people’s lives.”

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil. Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half.

A new innovative product called OiLChef is revolutionizing the food industry. The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fryers today. It is not a filter or a chemical, but rather a device which is simply installed in your deep fryer in less than 10 seconds!

Putting the OiLChef in your fryer will give you a competitive edge and attract more consumer dollars. Your fried food items will absorb less oil and therefore will contain fewer calories. Good for the consumer, good for the bottom line.

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption.

Faster service: Food cooks quicker.

Reduce food waste: Food is crispier and holds its shape and texture for longer. Great for food delivery.

Zero flavour transfer: It prevents flavour transfer between different foods being cooked in the same oil.

Kitchen smoke and frying odours: It reduces the smoke and odours of frying in your kitchen/restaurant. Creating a more pleasant working and dining experience and minimizes the workload on your air filtering systems and maintenance.

Health & safety: It reduces the smoke point of your oil, and thereby lowers the risk of a deep fryer fire. Also, staff interaction with changing the fryer oil is cut down by at least half, reducing risk of accidental burns and oil spillage.

Reduce operating costs: It gives you the opportunity to cut down or move away from costly monthly additives required to improve oil quality. Fewer people hours are required each month for fryer changes.

For further information visit www.oilchef.co.uk Contact Louis Farry by phone or email: louis.farry@oilchef.com or Tel. 07448419664

MONE Y GUAR BACK ANTEE .

3 YE A WARR R ANTY .

New Award Winning Technology can SAVE YOU 35% TO 55% ON COOKING OIL in deep fryers.

REDUCING COSTS Increasing Margins

We strongly believe in cutting costs without compromising quality.

We look forward to the day that all food industries will join our Eco Friendly quest.

Until then we will provide eco friendly solutions that will help them all to reduce their carbon footprint.

Why spend all that money on oil, energy and labour when you can dramatically reduce these costs today?

www.oilchef.co.uk

Contact Louis Farry by phone or email: louis.farry@oilchef.com Tel. 07448 419664

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Half of UK Businesses Already Impacted by Climate Change

Half (48%) of all UK businesses have reported being impacted by the effects of climate change, with 52% of those reporting that their ability to do business has been impacted by extreme weather events, according to new research by global risk management and insurance broker, Gallagher.

The study of more than 1,500 UK business decision-makers reveals that climate change is already a challenge for British businesses, with nearly three quarters of business leaders concerned about the impact over the next 10 years.

Two thirds of those surveyed said a rise in global temperatures of 2°C – the upper limit set by the 2015 Paris Agreement – would have a “significant” impact on their business.

The most common effect of climate change on British business are disruption from extreme weather events, including flooding, storms and heatwaves (52%), followed by climate change related increased operating costs (47%), supply chain issues (39%) and physical damage (35%). The research by Gallagher found that 15% of businesses have already moved premises due to climate change, while 16% have been forced to change their business model.

The sectors facing the greatest pressures from climate change include hospitality and tourism (57%), banking and finance (53%) and retailers / FMCG firms (50%), demonstrating a significant threat to the UK’s servicebased economy.

Despite the concern among businesses, with climate change ranked behind only the cost of living and the energy crisis as a priority issue, more than half of all business leaders (53%) have not taken steps to mitigate against the risks, with a third failing to include climate change on their risk registers. This perfect storm raises concerns that British businesses are poorly placed to handle the likely impacts of more frequent extreme weather events.

Of those affected by climate change, almost a quarter (23%) have already claimed against their insurance due to damages, yet only 38% of business leaders were able to say that their current insurance policy covers dam-

age caused by climate change and natural disasters.

While one in seven (73%) are concerned about how climate change will impact their businesses within the next decade, the consensus (51%) is that it is government’s responsibility to ensure businesses are adapted to meet the challenge. Only 16% think the onus lies with businesses.

Neil Hodgson, Managing Director of Risk Management at Gallagher, said: “Climate change clearly poses a serious threat to British businesses – and the damage is already being done. The country is committed to reducing our emissions and reaching net zero by 2050 but, with half of businesses reporting impacts, it seems we are already on the backfoot.

“Despite the widespread concern, many business are failing to act to protect themselves from the potential impacts of climate change, whether that is investing in risk management measures in their premises, buying more green equipment or ensuring they have appropriate insurance. What is perhaps most concerning is that businesses do not believe themselves responsible for protecting themselves against climate change – instead believing government should prepare them. It is time businesses begin to act.”

A third of British companies have taken some steps towards mitigating the impact of climate change, with three in team (30%) having spent between £100,000 and £500,000, and 10% have spent over a £1 million.

Over half (56%) plan to spend over the next two years, however, 14% warn that these costs will be substantial and go beyond their current budgets.

Of those businesses planning to protect themselves against climate change, the most common strategies are committing to reduce carbon emissions (44%), reviewing their insurance policies (32%), setting a net zero target (32%) and investing in environmentally friendly technologies (32%). The most popular methods already employed by business decision makers are reducing paper use (63%), using automatic lighting (60%), sourcing renewable energy (58%) and deploying LED lighting (58%).

Craft Guild of Chefs AGM Reveals Honours & Award Winners The Craft Guild of Chefs Honours and Awards were announced at the Annual General Meeting (AGM) where over 100 guests enjoyed lunch at the Hilton Waldorf on Sunday 23rd April 2023.

Ian Jaundoo was recognised for his ‘extraordinary service‘ to the Craft Guild of Chefs with the Chairman’s Award. He has spent the last 40 years at Liverpool College, not only teaching and training the chefs of the future but also giving his own time and the time of his students to support the Guild. He has made sure the best of his chefs compete at the Craft Guild of Chefs competitions, and his efforts were rewarded with the Education Chef of the Year award at the Guild’s 2011 awards dinner, followed by a celebration in 2015.

OTHER WINNERS INCLUDED: Rising Stars: Awarded to young people, members or non-members, who have been recognised as potential stars of the future. Winners: Jessica Simpson, Sophie White, George Baldwin Eddie, Beth Disley Jones, Mae Dionio, Theo Hadjitofi and Liam Rodgers.

Local Hero: Awarded to members who work tirelessly on Guild business in their local area or chosen field and often go unnoticed. Winner: Dave Chalk National Hero: Awarded to a member who has worked tirelessly over a long period of time to promote the Guild and the Guild’s ethics. Winner: Murray Chapman Diploma for Support: Awarded to non-members for their continued support and assistance in the promotion of the aims and objectives of the Craft Guild of Chefs. Winners: Robert Welch Knives and World Skills.

Bronze Award: Awarded to a member who is actively involved in the work of the Craft Guild of Chefs, nationally or locally. Winners: Rick Owens and Will Torrent.

Silver Award: Awarded to a member who is actively involved in the work of the Craft Guild of Chefs, nationally or locally. Winners: Len Unwin, Jim Eaves, Graham Crump and Sydney Aldridge.

Governor: A Governorship is awarded to Fellows with at least 20 years of Craft Guild membership, who have given outstanding service to the Guild or held a principal, divisional or national office, or have served on the committee of management, rendering distinguished service in doing so. Winner: Dennis Mwakulua Honorary Membership: Awarded to non-members who have rendered outstanding service to the Craft Guild of Chefs. Winners: Steve Love and Michael Coaker.

Company Award: Presented to Business Partners who have shown significant support and involvement with the Craft Guild of Chefs over the past year. Winners: Alliance, Meiko, Essential Cuisine and Lakeland Dairies.

50th Year Membership: Awarded to members for their outstanding and continued membership and support of The Craft Guild of Chefs. Winners: Roy Perritt and Pauline Tucker.

Chairman’s Shield: Awarded to a Catering training organisation, nominated by the National Chairperson, who have clearly demonstrated qualities and outcomes that mark them out for this award. Winner: Central Bedfordshire College.

President’s Trophy: This is awarded to any establishment for outstanding Food and Service. This award is nominated by the Chairperson of the Vice Presidents Council. Winner: Belfast Metropolitan College.

Special Award: Awarded by the Vice Presidents’ Council in recognition of achievements made in promoting the aims and objectives of the Craft Guild of Chefs. Winner: Steve Careford.

Order of Merit: This is the highest award given by the Vice Presidents’ Council for meritorious and outstanding service in furthering the aims and objectives of the Craft Guild of Chefs over a long period of time (minimum 25 years). This award is only given in exceptional circumstances. Winner: Maria Drury.

Alliance Online Reviews the Latest Buffet Trends and Products As temperatures start to rise and winter becomes a distant memory, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons. With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme.

DAPPER DISPLAYS Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options. With refined options for crockery, cutlery and glassware it seems only right to match them with an equally premium food display area.

So, if you’re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys. The system is fully modular meaning it can be tailored to your particular taste and layout along with various shelves, pots and rails allowing you to build exactly what you

need.

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range. The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls. The plinths can be made of either walnut, white marble or grey marble whilst the bowls come in brass, grey ceramic and white ceramic giving your displays a stylish and contemporary aesthetic.

VINTAGE IS VOGUE The next buffet trend hitting the industry is vintage serveware and pieces which evoke feelings of retro and rustic vibes. One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection.

The selection of products include classic black with golden handle mini

serving frying pans, saucepans, and oval dishes along with copper serving cups and ramekins and finished with accenting industrial steel pieces too.

MELAMINE IS GOING MAINSTREAM Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions. The durability and versality makes it perfect for catering serveware but the finish ensures that the material doesn’t look plastic. A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area.

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on hello@allianceonline.co.uk.

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Hospitality Can be ‘Catalyst for Growth’ in Local Communities With a week to go until local elections, UKHospitality is urging local authorities to throw their backing behind a sector that can deliver economic growth, drive employment and revive communities.

In its local elections manifesto, which has been sent to council leaders, local authority CEOs and candidates across the country, UKHospitality sets out how the decisions of local authorities are crucial to the survival of businesses.

From planning and licensing to public transport, central business operations are determined by local decisions.

UKHOSPITALITY IS ADVOCATING FOR COUNCILS TO: • Take a pro-growth approach to licensing applications, including minor variations and Temporary Event Notices.

• Enable a faster, permissive and mores streamlined approach to planning applications.

• Deliver more efficient and low-cost public transport systems to support businesses and residents.

• Provide discretionary business rates relief to hospitality businesses that need it.

• Actively promote hospitality jobs and skills through local authority channels.

• Avoid excessive regulations, such as Late Night Levies, and collaborate with the late-night economy to bring benefits to local areas.

UKHospitality Chief Executive Kate Nicholls said: “A significant number of the practical, day-to-day issues that hospitality businesses face start and end with the local authority. Absolutely critical factors to the success of a venue, like licensing and planning, are in the hands of councils and their approach to these important issues are vital to the sector’s future.

“We have seen time and time again the positive impact hospitality can have on local communities and it can once again prove itself as a catalyst for growth; reinvigorating communities, creating local growth and job opportunities in a tough economic climate.

“Hospitality is not immune from those economic challenges and, while macroeconomic issues around taxes and energy sit with central government, a positive and enabling attitude to the sector at a local level can see it quickly generate economic growth and job opportunities.

“Backing our sector is undoubtedly one of the quickest ways local authorities can deliver benefits for businesses, residents and, ultimately, the country.”

Pride of Greene King Awards Honour Winners from Across the Business Greene King, the country’s leading pub company and brewer, enjoyed a gala night of celebration to crown the stars from its pubs, breweries and support centres in Wakefield.

There were a record number of nominations for this year’s Pride of Greene King Awards which were open to all 39,000 who work in the business.

A month after Greene King was named the Best Pub Employer at the 2023 Publican’s Awards, it was fitting for the company to showcase and toast its own winning team members.

The popular comedian and radio presenter, Johnny Cochrane hosted the brilliant night of celebration at The Tileyard North attended by 200 Greene King team members while it was livestreamed to all employees.

There were 12 awards ranging from Customer First to Outstanding Contribution, recognising Operational Excellence and Freedom to Succeed. All entries were scrutinised by a panel of judges which included last year’s awards’ winners and the Greene King executive board. The night culminated with the We Pour Happiness into Lives Award, voted by team members, and won by Richard Johnson, general manager for Plum Tree Farm in Blackpool.

Speaking on the night, Greene King CEO Nick Mackenzie, said: “This is a fantastic occasion to celebrate our teams and shine the spotlight on some of the real stars of Greene King. The energy and passion our teams put into their daily jobs makes me really proud.

“Given the amazing quality of all our nominations and finalists, there were no easy decisions when it came to selecting the winners. It is great to see so many people embracing our culture, living our values, looking after our customers and communities, caring for our teams and building careers. There was definitely a lot of pride and celebration on the evening, and I’d like to thank and congratulate all our finalists.”

During the event, comedian and radio presenter, Johnny Cochrane told the audience: “I’m delighted to have been the host of this year’s awards and it was great to catch up with the Greene King family!”

Winner of the Outstanding Contribution Award was head of food development, Jason Radbourn. He was praised for his outstanding work and commitment, especially with local businesses and students.

Speaking after the awards were announced, Jason said: “I am a little shocked to be honest! This award is for the whole food development team really as I couldn’t do it without them. It’s great when you see dishes you create proving to be so popular on our pub menus. I’m lucky to be able to work with a great team as well as people from different backgrounds, to help develop and inspire the next generation of chefs.”

The 2023 Awards ensured there was a strong commitment to Greene King’s environment and social values with all recyclable materials used. Special guest Johnny Cochrane works with Expert Impact, a social conscious agency which supports social and environmental change.

Thatchers Digs Deep for Pub Gardens Thatchers, the leading family cider maker in the UK, is continuing its support for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10,000 garden makeover.

Each winner will be offered a bespoke makeover of their outside space, ensuring the design meets the needs of the winning pub and its customers.

There will also be 10 runners-up prizes of a garden parasol kit, comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols.

All the winners and runners-up will receive a Thatchers sampling event for their outlet.

As British consumers continue to show their love for premium ciders, 1 in every 7 ciders sold in the UK on–trade is from family run cider maker Thatchers, with brands including Thatchers Gold, Thatchers Haze and its new Fusion flavours Blood Orange, Cloudy Lemon and Dark Berry, To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from participating wholesalers before the closing date of 30th April

2023. For the list of participating wholesalers and the full terms and conditions visit www.thatcherscider.co.uk/pub-garden-makeover Pubs can enter the competition as many times as they like during the promotion period.

James Palmer, Head of On Trade at Thatchers says, “A pub’s outside space, whether a garden or courtyard, however large or small, has an increasingly growing appeal to customers. The addition of plants and shrubs creates an attractive and welcoming environment, with items such as garden furniture, umbrellas and planters adding interest throughout the year.

“The winning pubs will each receive expert advice from our makeover team, who’ll work closely with them to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers.”

The cider maker’s continued investment into pub support follows its Pledge campaign during the Covid restrictions, which saw over 6,000 pubs receive a free keg of cider.

Saniflo Sanispeed Facilitates Workshop Change Of Use

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering services. The company works with a broad portfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense, oil and gas, soil and vent, rainwater among a range of other services.

An FE college in Nottinghamshire called on DL Mechanical’s expertise to advise on a change of use project that would improve the facilities for mechanics apprentices. Changing a classroom to a workshop required the installation of a wash down area. A site survey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found.

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area. With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe. This ran by gravity to a soil and vent pipe some 60m away.

Terry Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; “The Sanispeed+ pretty much enabled the project to go ahead. Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward. The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one.”

The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances. It has a working temperature of 35°C but can handle temperatures up to 75°C for short periods. It has a quiet motor and can be installed below counters or in cupboards out of sight if required.

Reader Enquiries - Tel: 020 8842 0033 / www.saniflo.co.uk

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Spending Forecast to Swell Over King’s Coronation Weekend as Brits Celebrate in Hotels, Restaurants and Pubs Consumers are set to treat themselves to local getaways, meals out and increased home-based celebrations during the King’s Coronation bank holiday weekend, according to new data from digital advertising platform, Cardlytics.

Restaurants may not see the crowds of diners recorded during the Jubilee weekend – with the number of transactions rising by 17%, when compared with Easter 2022 – but those eating out could be set to spend more per capita.

Cardlytics has analysed spend data from over 24 million UK bank accounts across the two previous Easter bank holiday weekends, as well as the Platinum Jubilee bank holiday weekend in June last year – to forecast potential spending during the King’s Coronation.

The number of customers eating out dropped 13% during Easter this year – when compared with the Platinum Jubilee weekend. However, average transaction values were up 12%, at £32.13 per transaction. This indicates that while many may choose not to dine out at restaurants this May, with the high cost of living firmly on people’s minds, those that do could be set to spend more during the celebratory weekend.

The figures reveal the total sum of spending in pubs, restaurants, hotels and supermarkets during the Platinum Jubilee bank holiday weekend rose 17% when compared with Easter 2022, the previous four-day bank holiday weekend in the UK. Businesses will be hoping for a similar uptick during May’s celebrations, as transaction values this Easter rose 7% across hospitality and supermarkets when compared to the Platinum Jubilee weekend – offering hope of returning consumer confidence across the UK.

HOTEL RESERVATIONS PREDICTED TO RISE Hotels across the UK are expected to see reservations on the rise during the King’s Coronation, having recorded a 23% surge in transaction volumes during the Platinum Jubilee bank holiday, with guests treating themselves during the additional long weekend. Total spend on hotels increased by the same percentage over the four days.

Year on year, the average transaction values and sum of spend per customer were similar across Easter, falling 2% and 1% respectively this year. This is likely to provide reassurance for hotels hoping for a boost in bookings across the King’s Coronation weekend, with the average transaction value sitting at £76.77 across the Platinum Jubilee bank holiday.

INDIVIDUAL SPEND IN RESTAURANTS COULD BE ON THE UP

PUBS SPEND SET TO MAINTAIN BANK HOLIDAY CONSISTENCY Pubs across the UK may see a moderate rise in customer spending this King’s Coronation – with average transaction values up 5% at £12.92 during Easter this year, when compared with the Platinum Jubilee weekend.

While individual spending has seen moderate gains this Easter, transaction volumes during the weekend fell slightly, recording a 3% reduction compared with the Platinum Jubilee weekend. The data indicates pubs may see trading consistent with a typical bank holiday.

Lucy Whittemore, VP of Advertising at Cardlytics, said: “It’s a promising sign for the hospitality industry and supermarkets that we’re set to see the number of people treating themselves increase across the King’s Coronation weekend – indicating a level of returning consumer confidence. Whether it’s celebrations at home or a weekend away, UK consumers are looking for ways to enjoy the bank holiday weekend with friends and family.

“For brands, it’s important they win their slice of this spending, not only encouraging customers with discounts and deals ahead of the weekend, but offering longer terms rewards to encourage loyalty once the festivities are over. This will be critical to demonstrating value for consumers, particularly as rising prices continue to impact budgets and planning.”

Celebrate Summer in Style with LittlePod Summer is almost upon us and here at LittlePod we’re looking forward to celebrating picnic season in style!

alike and in choosing to keep it REAL, you’re making a difference to the farming communities in the Equatorial regions and, much further afield, to the wider world.

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we’re on a mission to spread the word about REAL vanilla and its importance to the planet, whilst livening up hampers across the land.

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preserve biodiversity in the rainforest regions, protecting the fragile ecosystems that are so important to us all.

Be it a picnic in the park, lunch on the lawn or a back garden barbecue, LittlePod products will make your al fresco creations – both sweet and savoury – shine like the summer sun.

LittlePod’s responsibly-sourced products are great for the kitchen and the planet

LittlePod makes it simple to make a difference, so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little_pod on Instagram.

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Guests Satisfaction Soars as Splendid Hospitality Group Hotels Post Positive Results for Industry for Guest Satisfaction in the UK and Ireland.

Splendid Hospitality Group has shared encouraging results for the hospitality industry, with continued increases in guest satisfaction scores across all their hotels in England and Scotland.

The newly opened Mercure Dumfries Cargenholm House’s Reputation Performance Score is already ranked number one Mercure in the UK and Ireland, across all booking sites and Online Travel Agents.

Additionally, Splendid’s first “super budget” hotel – EasyHotel in Reading – was ranked number one EasyHotel in the world for guest reviews from across all bookings sites.

Nadeem Boghani, owner of Splendid Hospitality Group, said: “We are thrilled to see incredible results despite the challenges the hospitality industry continues to face. Guests’ satisfaction is always our top priority, and we are extremely proud of our team delivering unforgettable experiences across our diverse portfolio of hotels.”

Splendid has expanded its portfolio with new hotels in the past year, increasing to 24 hotels in the UK in line with the group’s goal of leading guest satisfaction by creating extraordinary experiences.

In April 2023, guests’ satisfaction scores increased across three of their hotels: Hotel Indigo York, Hotel Indigo Edinburgh and The Holiday Inn Express York.

Every quarter InterContinental Hotels Group, publishes a performance report ranking its global properties based on metrics including Guest Love, Breakfast and Overall Experience. This contributed to Splendid’s number one ranking for IHG Owner

Andrew Kendrick, the group’s Chief Operating Officer, brings it all back to the hard work done by the GMs and teams running the hotels: “We have a tremendous team in place, who work hard to deliver great experiences even during times when operationally there are challenges. As with the rest of the industry, we are faced with recruitment and supply chain issues, as well as rising costs, however it is encouraging to see our teams rising to these challenges so well.”

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles.

ation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours.

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world. As well as leading mixologist and Flavour Blaster ambassador Simone Caporale, owner of Sips 3rd best cocktail bar in world.

Australian-born Colin, who previously worked in the bar and leisure industry in the UK, spent four years helping to develop the product which he describes as “an inner child gadget.”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being artificially produced.

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technology.

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Robert Flunder who came up with the initial concept to add some theatricality to the drinks experience. And the resulting cre-

“The ultimate in theatrical mixology.”

For further information visit www.flavourblaster.com

Toast in the New King with the Best of British Cocktails Get ready to toast the New King in true British style with the Best British Cocktails. From classic gin and tonics to a boozy vesper martini, British cocktails have always been the favourite choice for celebratory toasts. Whether you're hosting a street party or enjoying a drink at home, these cocktails are sure to impress. So, let's raise a glass and explore the Best British Cocktails that will add a touch of elegance and tradition to your toast to the New King!

3. Pimms Cup

1. The Gunner Cocktail

4. Glimet

With an unparalleled natural and refreshing taste, The Gunner cocktail is the perfect option for those who want to try something a refreshingly different option made from Ginger. Just simply add ginger ale to a tall glass packed with ice, follow it up with some lime cordial and ass Angostura bitters. Top up with ginger beer, stir, and Garnish with a sprig of mint. For those looking to mix it up with a quick fix, Gunner Cocktail’s The Sinner adds a shot and a half of aged dark rum to classic cocktail recipe, making it the perfect "sundowner" after a long day of street parties.

2. Vesper Martini It would be treasonous to exclude the King’s favourite cocktail from our list. Named after the seductive double agent Vesper Lynd, it is possibly the world’s most famous drink order in history. In a cocktail shaker, combine gin, vodka, and Lillet Blanc or dry vermouth, and pour over a cooled cocktail glass. If you are struggling to serve up this movie classic, Whitebox’s Freezer Martini has a license to chill.

No summer garden party is complete without a Pimms Cup. This fruity and flavoursome cocktail recipe is a garden party favourite. The beauty of this quintessentially British cocktail is that you can make it up with whatever chopped fruit and herbs you want, but traditionally it’s mixed with lemonade, strawberries, orange, and cucumber. Use the classic Pimm’s No1 as your base, or make your own using dried bitter orange peel, Burgh Island Gin, and a cup sweet vermouth.

This classic gin-based drink is the perfect blend of sweet and sour and is sure to satisfy your thirst on coronation day. To make it, simply mix gin, lime juice, and simple syrup in a shaker with ice, then strain into a chilled glass and garnish with a lime wedge. You could even add a royal touch to the cocktail by using a crown-shaped garnish, or by serving it in elegant glassware fit for a king.

5. Bramble A year-round favourite with gin lovers all over the country, this classic cocktail features gin, lemon juice, simple syrup, and blackberry liqueur, and is finished with a beautiful blackberry garnish. In a cocktail shaker, combine 2 oz. of gin, 1 oz. of fresh lemon juice, and 1/2 oz. of simple syrup. Shake well and strain over the crushed ice. Next, drizzle 1/2 oz. of blackberry liqueur over the top of the drink, allowing it to sink to the bottom. For a royal touch, why not try shaking things up by using some of Britain’s best independent gins such as Poetic License Northern Dry Gin.

The Source Trade Roadshow

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Catering for Bristol’s Food and Drink Buyers On Tuesday 27th June, the Source Roadshow will be taking place at Bristol’s Ashton Gate Stadium, for one day only.

In 2022, this new trade show hosted 200 exhibitors showcasing food & drink, equipment and all the services a catering, hospitality, or food retail business needs. The post-show visitor survey showed that 71% of the visitors placed orders at, or shortly after, the show, while 63% found 5 or more new suppliers. 97% said they would recommend the show to a colleague or related business, and 100% of attendees said they would be back in 2023!

do business with people and shows like this help connect individuals. Trade shows are a great opportunity to build relationships with new partners, catch up with colleagues, clients, and friends, as well as to learn new information and get a feel for the latest market trends. It’s just so much easier to make those all-important buying decisions when competing offerings are shown side by side.

Working with Taste of the West, the South West’s regional food group, and BARBI, the Bristol Association of Restaurants, Bars and Independents, along with a broad mix of trade publications, and local business press, this event presents trade buyers with an engaging, exciting, and valuable business opportunity to taste, test and compare. Discover remarkable local products with fascinating provenance stories to tell, and spend valuable time with passionate producers and knowledgeable suppliers.

Alongside the exhibitors, the organisers are creating a Feature Space to allow visitors to relax and kick back in between checking out the latest food, drink, and business services on offer from the exhibitors. This area will feature a live DJ, Michael of Soul Education, who will provide the musical backdrop to the day and, new for 2023, the show’s “Leading in Innovation & Sustainability Area” is going to signpost visitors to organisations within the show that display these qualities within their business products and services. The organisers are also delighted to host the City of Bristol College, who will introduce visitors to the next generation of hospitality stars.

If you are buying food and drink, to reflect the need and demands from your customers, the value of faceto-face interaction cannot be underestimated, particularly after the last few years. We are all recognising the benefit of getting together to network, and realising the additional opportunities this presents to collaborate and create meaningful long-term relationships. People

The Source Roadshow takes place on Tuesday 27th June, from 10.00am to 6.00pm at Ashton Gate Stadium, Bristol.

Visiting this show is free for trade buyers, who can register now, at bristol.thesourcetradeshow.co.uk. Information about exhibiting at this show is available from James Curtis, or Paul Thomas on 01934 733433 or by emailing stands@hale-events.com.

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand B18 to view our products.

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

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Products and Services

The Hielo Wine Cooler “Style as Well as Substance” ®

Equally important as style with any product is substance!

And The Hielo® Wine Cooler meets both requirements.

From Manhattan to the Mediterranean the Hielo® wine cooler is a simple and stylish new way to keep wine chilled on any hospitality tabletop, using natural cooling technology that’s as simple as it is effective.

The minimal design of the Hielo® is inspired by luxury Manhattan dining – where soaring stone-and-metal skyscrapers touch the blue sky.

Add that to the rich tradition of Mediterranean cultivation that supplies the finest flavours to customers all over the world, and the Hielo® is an elegant marriage of urban sophistication and rustic integrity.

Designed with intelligence Using just 5 ice cubes through thermal conductivity the Hielo® wine cooler maintains a perfect temperature, and at 223mm tall and with an internal diameter of 105mm the Hielo® wine cooler can also accommodate larger and wider bottles such as Bollinger and Laurent-Perrier champagnes.

CLH editor Peter trialled one earlier this month on what he refers to as “date night”! And, is delighted to say this really is a fantastic and far superior cooler.

It takes just 5 ice cubes in the bottom to keep the temperature of your wine cooler for longer, or, until you have finished the bottle!

The real advantage is that it is really aesthetically pleasing, modern with that wonderful hint of elegance and “panache”, and, clean, and hygienic, without any “drips”, no water marks on your table from condensation running down the side. Highly recommended indeed!

And for anyone interested, the menu for the night was: Panfried scallop with Chorizo and a lemon butter Paella - Home-made of course!

Orange Caramel Creams: Flan de Naranja For further details on the The Hielo® Wine Cooler visit www.icecooldesign.com or see the advert on the back cover of this issue

Blue Star Foods

enable us to give our customers a long shelf-life of 18 months from production.

Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices.

Blue Star Foods have been catching, processing and selling crab meat Strike the Gold Foods Ltd were for almost thirty years, offering a appointed the UK distributor twelve quality product and long shelf-life years ago who both the food service throughout this length of time! & retail sectors with the range of crab meats.

Sustainability - All the crabs we catch is wild caught and fully sustainable, only adult male See advert page 13 or visit www.bluestarfoods.com crabs are kept for processing. or www.strikethegoldfoods.co.uk for further information or telephone 0800 987 5431.

Packaging- Our patented recycled pouch packaging

Old Jamaica, The UK’s Number One Ginger Beer Brand Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up. All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fiery to choose from – through to our recent launch of our Ginger Ale, as well as a Rhubarb & Ginger Ale, we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range.

In addition to ginger beers, Old Jamaica has a range of Sodas too. Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country!

All of the products in the Old Jamaica portfolio deliv-

er a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol.

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no.1 ginger beer brand and consistently tap into consumers' growing demand for quality, versatile, flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions.”

A wide-ranging communications strategy will support the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘norm’ within the soft drinks category.

Visit www.oldjamaicagingerbeer.com or www.refresco.com or see the advert on page 12.

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com See the advert on page 7.

Washing and Drying Reusables For Safe, Can Your Hamper Packaging Be Sustainable?

Hygienic Foodservice Absolutely! Take A Look At Ours...

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years. Whether you use traditional wicker hampers with lids or packing trays made from bamboo, all are woven from natural materials which are sustainable, reusable, biodegradable and recyclable. The versatility of quality baskets has kept them in use for centuries, so aside from being incredibly eco-friendly, they are excellent value for money.

And now to compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows?

These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon. It looks fabulous and feels just as satin ribbon should. The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap.

On the back of each bow is a tab of double-sided tape to secure to your basket. The ribbon strap is 135cm so it will fit every hamper and basket we supply and once secured in place, just cut off the excess.

The recycled yarns we use are certified by GRS. The GRS is the Global Recycled Standard. Oeko Tex, the global industry standard for textiles, has also certified the product. In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste.

Contact us on 01502 501681 or email salesdesk@candigifts.co.uk Alternatively, visit our website www.candigifts.co.uk or see the advert on page 2.

Hygiene is critical when providing food and drinks in reusable glass bottles, plastic cups, pints, flutes, bowls, plates, cutlery and containers.

WASHING PLASTICS, STORING PLASTICS The critical difference between plastic and traditional crockery is hygiene.

Crockery is dense and retains heat, plastic does not, so it is much harder to dry.

Stored plastic cups, pints and food containers must be dry to prevent hygiene issues. Any residual moisture will eventually lead to mould growth.

The key is achieving 0% residual moisture when cups, bowls, food containers etc, leave the dishwasher.

WASHING SMALL TO MEDIUM VOLUMES: Existing dishwashers can be converted to wash plastic cups and containers for immediate reuse.

A weighted grid for light cups converts Meiko’s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers into cup washing machines, with a maximum capacity of up to 1,500 cups/h (M-iClean HXL).

Adveco Gas To Electric Decarbonisation Jamu Wild Water

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as part of a decarbonisation strategy should invest in data gathering first recommends hot water specialist Adveco.

Live Metering is a simple to install, non-invasive onsite service provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage, including critical peak demands and their profile shape. Adveco’s specialist engineers will visit to fit the meter and assess the property. The data will then be processed, and a report generated with design recommendations for a replacement system that meets

the exact needs of the building.

New designs by Adveco will show carbon reduction and outline new operational costs. Accurate to the actual demands of the property, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building.

Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering service.

Talk to Adveco about booking Live Metering at your property. https://adveco.co/products/live-metering/ or see the advert on page 5.

Jamu Wild Water is on a mission to rewild hydration from the inside-out. The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocery shelves with healthy sparkling drink options.

Their sparkling water range features three delicious flavours – Lemon, Blood Orange, and Raspberry. Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively support gut-health.

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

The option of a drying table speeds up the drying of cups.

Undercounter cup washing can also be achieved with Meiko’s M-iClean U, which uses a weighted grid for lightweight cups.

Meiko also provides wash baskets tailored to wash plastic bowls and food containers.

GLASS BOTTLES The move to reusable bottles highlights the need for dishwashing machines with high-volume capability.

Meiko’s undercounter Bottle Wash System is currently the most productive on the market (April 2023), washing 16 at one time, or up to 640 bottles per hour. A dedicated bottle wash rack and adaptor that swaps with the bottom wash arm quickly switches from dishwashing to bottles.

The Meiko Bottle Wash System takes bottles up to 114 mm wide and 370 mm tall, making a vast choice of bottles available. It is suitable for all Meiko M-iClean undercounter machines in use since 2009.

For further information see page 9 or visit www.meiko-uk.co.uk people and consumers that find fermented drinks more challenging”.

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits.

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, artificial additives, preservatives and plastics. The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge, which supports rewilding projects and serves to enrich the lives of young people through nature-led experiences.

Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer.

Visit www.jamuwildwater.co.uk or see page 23.

Products and Services

Robert’s Dorset – The Perfect Snack Whether you are a hotelier, landlord or shop owner, Robert’s Dorset have the perfect snacks for you.

We offer keto, vegetarian, vegan, sugar-free, gluten-free and allergen-free crackling, nuts and fudge.

Hoteliers. A customer or client arrives.

A snack and a beverage is offered.

What a lovely welcome!

Landlords. Our products cater for every taste.

A drink with a snack is a cherished tradition.

Shop owners. Not only are Robert’s products delicious, they’re also attractively designed and stackable. Our range will look splendid in your store.

Our products:

Proper Pork Crackling. Keto-friendly and allergenfree with no MSG, no artificial flavours and no enhancers.

Yummy Peanuts and Delicious Cashews. Our AA-grade nuts are ethically and sustainably sourced, vegan and gluten-free.

Fabulous Fudge. Gluten-free with vegan options available.

Panko Keto Crumb. Keto-friendly and allergen-free, with no MSG, no artificial flavours and no enhancers.

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your branding. Set up fees and minimum orders applies.

With us, business is friendly and personal. This means our trade customers can enjoy: • Easy ordering options, either online or by phone • A dedicated account manager • Trade pricing • And we can deliver big orders.

All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process.

We are proud to be 100% certified by RSPO (Roundtable on Sustainable Palm Oil*) and buy only from a segregated supply chain.

If you are looking to rebrand and sell, stock, or gift our amazing, delicious snacks we’d love to hear from you.

Contact Robert to discuss your needs and ideas, or request our online catalogue: robert@robertsdorset.com

WHITE LABELLING SERVICE

01202 875280

All our products can be supplied in a range of sizes, fully packaged with

www.robertsdorset.com

*Palm Oil used only in Fudge products.

Beer Piper Putting Quality First To Deliver Cost Savings For Customers Beer Piper, home of the automated beer line cleaning system, are offering a package deal to make beer line cleaning simpler, more consistent and ultimately cheaper by focusing on quality.

For just £175 a month* customers will receive a beer piper automated cleaning unit and all chemicals delivered bi-monthly. This amazing deal also includes installation, training, technical support, a free hygiene starter pack, discounts on other products, as well as use of the dedicated app and portal.

The Beer Piper system is easy to use and can result in major cost savings for customers by reducing the amount of time staff spend on the task – a Beer Piper clean takes just 8.5 minutes! Not only does the system improve staff efficiencies, but it also ensures consistent high quality cleans are achieved every time. The sealed system mixes the neat beer line cleaner with fresh water directly into the lines, ensuring the correct dilution rate regardless

of flow.

The superior quality chemicals used and supplied by Beer Piper ensure lines are immaculate and allow customers to serve the best pints possible. Another advantage of this is that with time customers can go longer between cleans. The automated nature of the system also means that there is no need to manually mix these chemicals thus reducing the associated risks to staff.

No CO2 is required with the Beer Piper system so the surging costs of CO2 in the UK need not be a concern. The system also uses much less water than a manual clean so this also adds to the cost savings being made. As does Beersave – a function unique to an automated line clean as it allows the beer that would usually be wasted and poured down the drain before a clean to be sold, ensuring even more money is saved.

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

*up to 10 taps

Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups When Sage 200 Extra Online was withdrawn, it was the perfect opportunity for Robert McCluskey, Financial Controller at The Spa Hotel in Tunbridge Wells, to implement new accounting software that would offer advanced financial analysis, reduce the time spent on manual tasks, and gain a competitive advantage for this independent hotel. He chose Aqilla’s cloud-based accounting software to help achieve these strategic goals.

Explaining his reasons for choosing Aqilla, Robert said, “Having come from larger hotel groups, I’m used to working with the level of financial analysis you get from bigger applications. QuickBooks was never going to do it, and the bigger packages are out of my range, but Aqilla is in that middle space where you can get lots of functionality from quite a light product and a low cost of ownership.”

THE CHALLENGE The 70-room independent hotel has several revenue streams, including a Spa and Leisure Club, restaurants, conference services and events. Different business applications are in place to support each department; the hotel management system covers bookings and housekeeping, and a spa and leisure club system manages therapy bookings and memberships. There is also a food and beverage till system, which stores information to help manage stock and predict purchasing needs in line with historic trends.

There are around 2,000 metrics that can potentially be harvested and analysed daily for improved financial control. The data from each system is currently imported into Excel. However, it wasn’t possible to upload Excel data into Sage. This meant that the financial analysis could only span the volume of data the accounts team could manually input each day – on average, just 30 lines. Particularly important following the impact on the business caused by the pandemic, improved financial analysis would help the hotel control costs, increase efficiencies and make more accurate predictions.

THE SOLUTION Sage’s limitations meant that Robert could only tap into a small percentage of the total data available to him, limiting his range of performance measures and the quality of the insights from such a small data pool. Aqilla’s Excel Add-In means that Robert can combine 100 per cent of his data in Excel before importing it to Aqilla.

He explained, “I was only able to manually input about 30 lines a day. Now I have almost 100 automatically uploaded that I use to check costs and performance.

He continued, “With Aqilla, I push a button, and it takes seconds to populate the data. The sheer volume it can handle is incredible, and it gives me the kind of detailed insights you’d expect from a much larger system.

It saves me an insane amount of time — maybe as much as two hours a day — that I can spend improving efficiency.”

Robert also uses Sharperlight, a self-service BI tool integrated with Aqilla that draws information out for reporting purposes. He explained how it saves time trying to find the source of discrepancies, “I’d often get to the end of the month and wonder why my spreadsheet is different to the accounts. Drawing reports from Aqilla via Sharperlight means my reporting is always in sync.”

Quantifying some of the advantages the finance team have experienced since switching to Aqilla, Robert added, “The daily banking process used to take two and a half hours with Sage. With Aqilla, it takes less than an hour. The bank reconciliation process at month end that used to take three or four days now takes me less than half a day.”

Streamlined, accurate accounting and access to cross-company data can help hospitality businesses recover from the challenges of Covid and get through today’s turbulent economic times. Summing up, Robert says, “Our accounting needs are basic; bank rec, general ledger and purchase ledger. Mainly, I want to get large volumes of data in and out of the system, fast. The level of analysis we can get from Aqilla and our ability to combine data from various sources gives us a real advantage. I’ve got big system analytics from a fast and light mid-range system.

It doesn’t matter if it’s 10 or 100 lines, I push a button on the toolbar, and the data is in.”

For further information email or info@aqilla.com visit www.aqilla.com

Mermaid Spiced Rum Introducing Mermaid Spiced Rum, the latest spirit from the Isle of Wight Distillery. Tropical island blends crafted for sipping on island time. Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices.

Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic, distilled in column stills and aged between 2 - 5 years in oak bourbon whiskey barrels. Inspired by a long history of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and folklore.

Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits.

Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas.

There is no better way to advertise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Furthermore, if you order printed banners by 11am they are delivered next working day and if that isn’t good enough, the design is free too.

For more information on Printed Banners, check out www.hfe-signs.co.uk today or see the advert on page 5!

Infused on the Isle of Wight with fragrant rock samphire, fresh white cherry and apricot, honey from our beehives and black salt from our floodtides. Gently spiced with local holy grass, cassia and vanilla. Smooth yet complex, with a hint of sea air, delicate caramel notes and vibrant fruity spice.

This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose, with honeyed caramel notes, vibrant cherry and a sea salt finish to taste.

Serving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum. Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherry for a refreshing and sophisticated serve.

Purchase from the Isle of Wight Distillery on 01983 613653, at office@isleofwightdistillery.com or via www.isleofwightdistillery.com

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ISSUE 158 Issue 158

CIDER- A BRITISH “LOVE AFFAIR” THAT JUST KEEPS GROWING!

Cider has been a beloved drink in the UK for centuries, with a rich history and a strong cultural association with summer and outdoor drinking. In this article, we explore the British love affair with cider, including its popularity in pubs, bars, and beer gardens, the history of the drink, the demographic age groups that consume it, and cider sales data for the past ten years. We will also provide tips and advice on how pub bar owners can increase sales.

category, more consumers are becoming interested in alternative offerings.

POPULARITY IN PUBS, BARS, AND BEER GARDENS Cider is best drunk in pubs, bars, and beer gardens, particularly during the summer months when customers are looking for refreshing, fruity drinks to enjoy outside.

According to industry data, cider accounts for around 20% of total alcohol sales in pubs, making it the second most popular drink after beer. In 2020, pub and bar sales of cider totaled £1.5 billion, up from £1.2 billion in 2011.

Cider has a long and storied history in the UK, with the first recorded mention of the drink dating back to the 13th century. It was traditionally produced on small farms and orchards, and each region had its own unique cider-making methods and varieties of apple.

MAKING THE MOST OF THE SUMMER MONTHS

In recent years cider has experienced a resurgence in popularity, with a growing number of craft cider producers and a renewed interest in traditional cidermaking methods.

As the summer months approach, pubs in the UK will be looking for ways to increase their sales of cider, a popular drink among customers during the warmer weather. Here are some tips for pub operators to increase their cider sales:

DEMOGRAPHIC AGE GROUPS Cider has long been associated with young people and summer drinking, with the drink being popular among students and festival-goers. However, recent data suggests that cider is increasingly popular among older age groups as well.

years, with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5.5% in 2019.

The UK is now the world's largest producer and consumer of cider, with sales of the drink According to a study by Kantar reaching £3.5 billion in 2019. This represents s le Worldpanel, the number of people over Cider sa a significant increase from ten years ago, the age of 45 who drink cider has d e reach when cider sales were just over £2 billion. increased by 50% in the past decade. This on £3.5 billi Craft cider has been a major driver of the suggests that cider is no longer just a drink in 2019 increase in cider sales, with many consumers for young people, but is now enjoyed by a seeking out artisanal and traditional varieties of wide range of age groups. the drink. According to data from Nielsen, sales of Cider is a popular drink in pubs, bars, and beer gar- craft cider increased by 10.4% in the past year, howdens across the UK, particularly during the summer ever, mainstream ciders continue to grow with an months. Many pubs and bars now offer a range of uplift of 2.1% for mainstream cider brands. ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders.

for fruit cider customers.

We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options!

With that in mind, we’re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK”

WESTON'S CIDER REPORT

According to Westons’ eighth annual Cider Report: • On-trade cider sales were worth £1,863.4M (+61.5%) in 2022, as the premium and crafted sub-categories continue to outpace mainstream ciders.

• Draught cider sales hold steady, at 76.2% of the market. Apple continues to make up the majority of the draught category (75.4%) and anecdotally it is recognised that draught ciders are seen to offer better value When considering your cider selection, for money during times of austerity, so we can start with the apple – ensure you have a Draft c expect this performance to be maintained, if not id er represe well-loved premium brand on the bar nts 76.2 exceeded, in 2023. % such as Thatchers Gold. of all c id • Bag in Box continues to reinvigorate draught sold in er The key to success is quality – offering the ranges, as the cask ale category remains in o n trade consumers a brand synonymous with condecline and allows outlets to showcase an sistent quality and ensuring a perfect serve interesting and fully stocked bar. every pint will maximise rate of sale and keep your cider drinkers coming back for more. Thatchers Gold has the highest rate of sale of any draught apple cider.

Trends that will continue growth throughout 2023 The right range with the right profile will help maxand into next year include: imise revenue from every visit too, as you’re able to set a higher price point for premium and premium plus • Premiumisation picks up pace – this long termciders across both apple and flavoured styles. trend is continuing and accelerating, as consumers

MARKETING: Promoting the pub's cider selection through social media and advertising is an effective way to draw customers in. Posting pictures of chilled glasses of cider and advertising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection.

FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings. These events can be advertised through social media and posters in the pub. Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product

YOUR CIDER RANGE THIS SUMMER

According to data from CGA, cider sales in the ontrade sector (pubs, bars, and restaurants) have increased by 1.6% in the past year. This suggests that cider remains a popular choice for drinkers, despite competition from other drinks such as craft beer and gin.

CIDER DRINKING TRENDS FOR 2023

Apple cider remains king, accounting for 3 out of every 4 draught cider serves, with premium brands showing the strongest growth, so you see how vital it is to make the best choice with one or two taps on the bar.

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY? Charlie Fryday, Category Director, UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK every day (CGA Strategy, MAT 16/07/2022). Draught serves dominate here, with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider category (CGA Strategy: GB MAT Value Share 2YA vs TY (03.12.22).

“However, premium cider is on an upward trajectory, providing a lucrative opportunity for pubs. Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strategy MAT TY vs 4YA 16/07/22). To maximise cider sales, operators should look to support mainstream draught offerings with a selection of premium apple, as well as exotic flavoured ciders, on draught. This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet every year (CGA November 2022).”

Cider sales in the UK have been on the rise in recent

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile.

James Palmer, Head of OnTrade, Thatchers Cider said “Cider is an important category in any pub, at all times of year – if you only have one tap of cider, make sure it’s a brand people want to see.

We’ll be supporting our brands with high profile marketing campaigns this spring and summer.

We work with our customers to get their range right for their drinkers. Depending on if they’re a high tempo outlet or country pub, it’s important to offer a choice of cider styles, one or two taps, Gold and Haze, with our alcohol-free Zero in the fridge. And Fusion

are increasingly interested in the authenticity, craft and connoisseurship of cider. This sub-category is showing the most growth and value potential, growing from 12% of the category in the on-trade in 2021, to 14.4% of total volume sales at the end of 2022.

• Quality cues – During periods of economic uncertainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories.

• Lead with apple – Apple cider remains the most popular cider type, driving the category in value and volume.

Flavoured ciders have stabilised at around a third of the category, with dark berry taking a significant share of this.

• Low & No – this sub-category is steadily growing and, in the on-trade, is worth £26.9M, having doubled over the past three years. While no and low alcohol cider is behind the total overall

and find new favourites.

PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to try different types of cider and increase sales. Running themed nights such as "Cider and Cheese Night" or "Cider and BBQ Night" can also be a fun way to showcase the pub's cider selection and encourage customers to try new flavours.

FOOD PAIRING: Pairing cider with food can also be a way to increase sales. Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to try different types of cider. For example, a sweet cider may pair well with spicy wings, while a dry cider may be best paired with a cheese board.

In addition to these tips, it's important for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options. Providing tasting notes and descriptions can also help customers choose the cider that is right for them.

Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond.

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Chef's Buyer's Guide

PureOaty: Good for the Planet, Good for You New PEPPADEW® Bites - The Ultimate Glebe Farm: The Purest British Oats Pure, locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood. They are packed full of the vitamins, minerals and soluble fibre that helps support a healthy gut, and they are also naturally gluten free.

Unfortunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or rye. This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac , or the estimated 10% of UK consumers now following a gluten-free diet .

It was this gap in the market that saw sister and brother team, Rebecca and Philip Rayner, dedicate themselves to producing truly gluten free oats. An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats.

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty. The

PureOaty range has been designed as the perfect pairing for barista quality coffee, but is also great with cereal or in a smoothie. The range includes: PureOaty Barista, PureOaty Creamy & Enriched, and PureOaty Organic Barista.

Packed with all the delicious flavour, creamy texture, and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup. The only ingredients you’ll ever see on the cartons are oats, water, sunflower oil, and salt.

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas.

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where every single oat that goes into their products comes from. That means every oat leaving the site is guaranteed to be of the best quality and 100% gluten-free.

Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products.

For more information, please visit www.glebefarmfoods.co.uk

Bite to Pep Up Menus & Profits

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW®’s latest innovation is set to take menus by storm. Made in the UK, these delicious new bites balance the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb.

WE'RE ON A MISSION Through small, everyday choices -like shifting to plant-based meat- everyone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health, climate change, constraints on our natural resources and animal welfare. With products in retail and foodservice

www.peppadewfoodservice.co.uk

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd. said:

100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ. Extremely versatile, they’re perfect for starters, sides, tapas, bar bites, or as an addition to sharing-platters. Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu.

Crucially, these delicious bites can also drive margin, as over 50% of consumers would pay more for PEP-

Beyond Meat - Serious Sizzle Made From Plants There is a better way to feed our future. Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look, cook and taste like its animal counterpart while being better for people and the planet. Today, we're growing the plant-based movement globally.

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return. Their frozen format, 18month shelf life and versatility help minimise waste, providing a sustainable and cost-effective choice.

PEPPADEW® - the UK’s No. 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodservice.

outlets, we're making plant-based meat more accessible to the everyday consumer.

BETTER FOR YOU OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we're recreating the meaty taste and texture you love about animal meat.

OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown rice- contain no GMOs, antibiotics, hormones or cholesterol. They're also packed with nutrients, providing you with a great source of protein and other important benefits you get from animal meat.

“Now more than ever every part of your menu needs to taste great, work hard and most importantly drive spend and margin. PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability.”

PEPPADEW® Bites are available through leading wholesalers including Bidfood, KFF and Eden Farms.

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

Beyond Meat products enable you to Eat What You Love™ no sacrifice required.

For example. compared to 80/20 ground beef., our iconic Beyond Burger contains 35% less total and saturated fat. fewer calories and a comparable micronutrient profile.

BETTER FOR OUR PLANET Plant-based meat is far more sustainable to produce than animal-based meat. Compared to a 1⁄4lb. U.S. beef burger, producing an original Beyond Burger uses*: 99% LESS WATER 93% LESS LAND 46% LESS ENERGY TASTING IS BELIEVING Visit www.beyondmeat.com for further information *As of June 2021.

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Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun Bacchus Wines PLDC Ltd, an independent wine merchant, offers wines to restaurants, caterers, bars, pubs and wine enthusiasts. The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate. They have excellent relationships with family-run winemakers in France, and the team personally select their wines to ensure top quality at great prices. In addition, they handle the import of wine into the UK, solving all freight and trade agreement issues.

Bacchus Wines are pleased to announce its UK-exclusive partnership with champagne house Paul Lebrun. Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests.

Bacchus Wines Co-Founder Trond Rornes told us, "We are very excited to bring the fantastic Champagnes by Paul Lebrun to the UK market. The Champagne house has been expertly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer. We know our customers will love this Champagne as much as we do."

Over the decades, the Vignier-Lebrun family have adopted a progressive outlook to understand bet-

Ariela’s Gelato Gelato is more than just icecream – it’s a pure taste of Italy.

A truly artisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic dessert that is as delicious as it is decadent.

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives. Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition. And unlike mass-produced ice-cream, artisan Gelato is carefully crafted from the heart.

When you forget tradition, you lose taste; and without the artisan, you lose the art. But with Ariela’s Gelato, you experience – and can taste – a true labour of love.

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato.

What really sets Ariela’s Gelato apart is the artistry and expertise that can only come from true experience and passion. The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand, one by one, flavour by flavour.

Care goes into everything we do to make sure you and our customers receive the truest Gelato experience, and when it comes to creating our range, we’ve been passionate about pursuing perfection. Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings.

For further information see the advert on this page.

ter and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees. The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne, which are rare in the Champagne vineyards. These exceptional terroirs must be protected and respected to produce their outstanding Champagne, which is necessary to achieve their Grand cru classification.

Private Chef Tim Whittam told us, "I served the Extra Brut champagne at my supper club. The Champagne solicited much praise from the diners!"

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders. They choose quality wines with provenance and integrity, with the utmost importance on the art of winemaking rather than mass production. In addition, they offer prices and service hospitality businesses can appreciate.

For more information, please visit https://bacchuspldc.com/

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy! quality, taste and heat-holding capabilities, but now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment!”

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival, appealing to diners that want the very best food experiences.

Sensory research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains.† This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensory pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want addedvalue products that offer a ‘wow factor’ moment for their guests, whether in-restaurant, takeaway or home delivery.

Pete Evans adds; “We set out with clear vision to create the crunchiest fry we’ve ever made, and with REALLY Crunchy Fries we have cracked it! This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodservice operators have never been higher. Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste! Our industryleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

Ready to experience REALLY Crunchy Fries for yourself?

Visit https://pages.lambweston.eu/en/really-crunchy-fries to request a sample now.

Sources/References:

^ Foresight Factory: Consumer behaviours towards dining OOH, 2022. †C. Spence, 2004 – Journal of Sensory Studies. The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips, 2004.

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Chef's Buyer's Guide

Discover the Power of Chefs’ Most Trusted Bouillon

*

Tom said: "Using bouillons in kitchens isn’t about cutting corners. It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels.”

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs. ‘The Base’ contains exclusive recipes, video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen.

Knorr Professional’s Bouillons are available in Powder, Paste and Jelly formats, offering chefs versatility and flexibility in usage and application, plus consistent depth of flavour every time.

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern, seasonal twists, each using products from the range in a different way. The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement.

GET TOM’S RECIPES AT UFS.COM/BITB See the advert on the facing page for details. *Aggregated UK wholesaler value sales 52 w/e 27th January 2023

Plant-Based Egg Alternatives from OGGS Riso Gallo - Sensationally Sustainable! ®

With plant-based diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month. Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants).

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS®. Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein. Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled OGGS®. Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too.

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites

from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu.

Will at 31k in Nottingham said: “Every other drink we sell is a cocktail, and 1 in 4 for those calls for a foam. That’s 100 cocktails a night which would call for 100 eggs. Thanks to OGGS® , we’ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use, taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint.”

For more information contact trade@loveoggs.com

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the byproducts of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build

ethical houses.

Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

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

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Issue 158

Cleaning and Hygiene Choosing Washroom Equipment & Minimising Costs wear and corrosion, it’s also hygienic and easy to clean, Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism.

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements, they should incur substantially lower costs overall.

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them.

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them.

Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them.

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage,

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding.

Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives.

Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10 years’ warranty.

edencleen from Cleenol edencleen, from Cleenol, reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral part of our DNA.

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser, an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser, a window cleaner and a laundry detergent and fabric softener.

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

Combining carefully formulated products, with appropriate packaging, using recycled material or recy-

For further information see the advert on this page.

clable componentry, the range’s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated services.

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact.

See the advert on this page for further information.

Cleaning and Hygiene Legionella Risk Assessments Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States.

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist. These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person.

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

CLH Digital

pate without treatment. The more serious illness can involve hospitalisation including ICU and even death.

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week. (Latest available data).

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded.

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health. Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd See the advert on this page for details.

Tork Offers Both Hygienic and Sustainable Skincare Solutions Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market. The two new high-quality refills come in foam and liquid formats, are dermatologically proven and certified with the EU Ecolabel.

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1.

Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind. 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

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scious choice…

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industry. The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and serving safe food. The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic. It Both come in factory-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination. The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4.

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene.

Please visit: www.tork.co.uk

Legionella risk assessments have been a legal requirement since 2001.

Do you have an up to date one?

If not, contact Steve on 07415713982 or office@stokefield.services We have qualified risk assessors carrying out the work to BS8580

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling • Softener installation and maintenance • ACOP L8 monitoring

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

37

MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality

Hospitality Technology

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

Epos Now

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Epos Now is the ultimate POS system for any business.

See the advert the facing page.

Epos Now is the ultimate POS system for any business. Our cloud-based system is designed specifically for restaurants, cafes, bars, and other hospitality businesses, with features and functions that cater to your unique needs. With Epos Now, you can streamline your operations, improve efficiency, and boost your bottom line.

Our system is easy to use and customizable, allowing you to tailor it to suit your specific needs. And because it's cloud-based, you can access your data from anywhere, at any time, on any device.

But that's not all – we also offer excellent customer

support and a range of additional features to help you grow your business.

From marketing and loyalty programs to integrations with other systems and software, we're committed to helping you succeed.

So if you're looking for a POS system that's tailored to your business, easy to use, and backed by excellent customer support, look no further than Epos Now. Talk to us today and see the difference it can make for your business.

For further information call 0800 2 945 945 or visit www.eposnow.com

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

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

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting,

which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes.

This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

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

See the advert below for details.

3R (EPOS) Solutions

Our cloud-based system is designed to cater to your unique needs.

Get started today from £0 upfront!

Call 0800 2 945 945

or visit www.eposnow.com for further information

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

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Issue 158

Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

By Simon Atha, Director, Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk

The mainstream media presents a gloomy picture of consumers’ spending power, drawing conclusions about the ‘inevitable’ impact on hospitality industry.

But while some bars and restaurants have already suffered as a result of the cost of living crisis, those that are strong, innovative and resourceful can survive. And as the weather warms and the evenings lengthen, there’s every reason to shake off the winter gloom.

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that everyone looks forward to as the summer approaches. Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous opportunities for diversification.

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable.

It goes without saying that maximising your outdoor space means maximising your profits. But it can also help attract passing trade, and options such as awnings can provide cost-effective advertising for your events and suppliers.

So its worth considering what can and can’t be achieved within planning law. In the most simple terms, there are three categories of consent: no planning permission required; temporary uses and structures that fall under the category of ‘permitted development and those which require full planning consent through the standard planning application process.

Without planning consent, hospitality owners and managers may introduce a variety of temporary and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters.

Since Covid, permission has existed for ‘temporary’ structures (essential-

ly, anything which can be moved if required), for a limited period of 28 days per year. This may sound restrictive, but 28 days is every Saturday for half a year, or every Saturday and Sunday in June, July and August. This use would cover the use of a marquee, pagoda or jumbrella.

Then there’s Class BB, which allows for 120 days’ use of temporary structures, following prior approval by the local planning authority. This allows for any of those features listed above to be used outside on a daily basis over the summer.

The prior approvals process is not complicated or time-consuming. In very simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building, or 50 square metres.

category. Similarly, these provide a great opportunity for diversification and all year-round protection from sun, wind and rain. You might also want to consider louvered bioclimactic pods. Similar to louvred roof systems, these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling. In some cases extensions, conservatories and the creation of rooftop terraces can be achieved through permitted development rights, but it is important to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing.

To serve the extra footfall, additional parking might be provided on adjoining land. Under the principles of ‘temporary’ use, this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required.

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the opportunity for street food vans. This doesn’t require planning consent specifically, though licensing for food safety may be required.

The industry calculates that even a very simple outdoor space can Change of use planning consent which falls under Permitted increase revenue by up to 30% - in most circumstances, as very little cost.

Development Rights frequently covers other changes that might be necessary to host al fresco dining. For example, louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135°, they can First Impressions Count! Major Plants Limited specialon with your business while we ensure that outside, izes in providing cost effective, visually striking, hanging your plant arrangements and presentation never let you open up to allow a directed yet baskets rental and maintenance services. down. natural airflow, while also providing shade by responding to the In business over 10 years our company grown through Whether you are seeking an alternative quotation to sun’s position. They can also be word of mouth via our satisfied and expanding customer compare with an existing supplier or are looking at shut if needed, providing a water base. external flower arrangements for the first time our flexitight seal to prevent the tables ble agreement and personal service will give you a piece We know that busy businesses have enough work to and chairs becoming wet. of mind reliable support for your business. do without trying to remember whether the flowers have been watered, fed, or tidied up.

Calling in the Please get in touch!

Permanent awnings, outdoor experts like Major Plants Limited means that you can get rooms and pods fall under this 0800 111 4014 – info@majorplants.co.uk

"Can We Sit Outside Please?"

Make First Impressions Count with Major Plants

equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum. Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities. For example, when discussing predictions for the rise in al fresco dining in 2022, Janice H. Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically, they know the value of every seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’ Often, they’ll find that, in a relatively short period of time, these outdoor areas can pay for themselves and continue generating revenue years afterward.”

So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure.

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head

What are you waiting for?!

01352 740164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

Outdoor Spaces

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too,

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use.

The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com removing the odious chore of post-barbecue cleandown. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

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Outdoor Spaces

Café Culture - Pavement Profit

We are an independent supplier of 20 years serving the outdoor hospitality industry. We cater for a mixed variety of needs with clients from the hotel sector, fine dining, high street large brand names, pub and licensee and many independent operators. We help all of them achieve the same goal which is to be as visually attractive as possible to passing trade to welcome the customer in. Investment on a good front exterior is money well spent as we firmly believe the better you look on the outside, the more customers will come to the inside.

We create appealing and comfortable outdoor seating areas for you supplying everything required including

tables and chairs, planters with real or faux plants, cafe banners and restaurant screens, lighting, heating, classic neon signage, menu boards, parasols, awnings and lenticular bladed roofed shelters. Our hardy planters are made to order from rot proof artificial woods that use UK factory waste plastics and materials that would otherwise have gone into landfill so do carry genuine green credentials too.

From our workshops in Kent we deliver UK wide and are happy to visit and survey at no charge or obligation to suggest what might work for you all within available budgets. Contact us on 01733 559437 or drop a line to sales@cafeculture.biz

Maximise Your Outdoor Space with Patio Heaters At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature.

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

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

able, or a viable option.

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shortwave radiant lamps also offer an IP55 rating making them durable and weather resistant. The Sura plus range is remote controllable.

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44.

Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation.

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required.

Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater. Suitable for covered outside areas and offer protection levels of IPX4.

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not avail-

Check out our outdoor heating website for further information www.outdoorheating.spaceray.co.uk

Outdoor Spaces

SATELLIET-UK Hospitality Furniture A bustling terrace is the product of wellplanned design starting with your furniture.

Finding quality outdoor furniture that is durable and comfortable but stylish, is a key part of the concept when planning your new hospitality or leisure venue. Increasingly, terrace or patio areas are becoming an outdoor restaurant to match the atmosphere and vibe of their indoor equivalent. Al Fresco dining is a choice, not a last option because inside is full and is an opportunity for you to generate more income twelve months of the year.

Think four seasons in one terrace!

From retro to rattan, colour blocking and social seating, to fully sustainable options, Satelliet UK can provide a tailor-made solution to fit with your brand and style without compromising on quality. Each of the offices, Glasgow, and Ash Vale, have a knowledgeable team who can advise you on

materials, set ups and layouts to suit your outdoor space.

Satelliet Originals is the core collection that arose from the need to create a unique and versatile product range with its own recognisable signature. This collection features heavily in the most recent outdoor catalogue: from contemporary Taco to classic Terra, the Originals are designed with the end user in mind. Every product in the Originals collection embodies hospitality, quality, strength, diversity, individuality, inspiration, relevance and functionality. That is the promise of Satelliet Originals.

You can view the latest Terrace catalogue with over 200 pages of inspiration including the latest collections as well as timeless classics, tips, and interviews with hospitality owners and decision makers by visiting www.satelliet.co.uk

Enjoy the Sunshine with 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather starting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing. TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season.

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture. All products benefit from a 20-year warranty and very low maintenance, with no annual staining or treatments required. It will not rot or splinter, is very stable and extremely durable, lasting for decades in even the busiest of areas.

TDP has been supplying environmentally friendly products to the industry for over 30 years. We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill. By producing

our furniture from recycled plastic rather than wood, we have saved over 10,000 trees from being felled.

We manufacture all our furniture in Derbyshire. Everything is handcrafted and as such you can order your furniture in custom colourways, and we can include branding, establishment names, table numbers and other key information as either engravings or plaques. Our furniture is longer-lasting and easier to maintain than their wooden alternatives, meaning you buy them once and they will last a lifetime for your business.

From your first contact with us, to taking delivery, we want the whole experience to be both enjoyable and stress free. We’re here to help so please do visit our website www.tdp.co.uk, give us a call on 01629 820011 or drop us an email at info@tdp.co.uk To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

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Outdoor Spaces Get Ready for a Hot and Profitable Summer!

With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino effect, get your outdoor spaces ready for bumper trade.

What can you do to maximise footfall, dwell time and profit? At Woodberry, we help our hospitality clients maximise their outdoor spaces for customer enjoyment and profitability.

sure they are protected from weather conditions too.

Have you got enough shelter and shade provision for sunshine and rain? If we do have a hot summer, make sure you’ve got enough parasols!

INCREASE PROFIT

To generate more profit, can you increase the throughput of your cusINCREASE FOOTFALL tomers by zoning drinking and dining areas? This is easily Is your garden or outdoor area visible from the outside done with different types of outdoor furniture, bar height of your venue? If yes, that’s great for business, but make it tables for drinkers, dining tables and chairs or picnic even more stand-out with brightly coloured parasols or tables for diners. plants to draw in passers-by.

Contact Woodberry Outdoor Furniture suppliers If no, you need to shout about your outdoor areas with Woodberry are long-time experts in supplying outdoor visible signage at your frontage and marketing promofurniture to the hospitality trade. We offer a wide range tions. of hardwearing furniture, shelters and planters to help our clients maximise their outdoor spaces. Call our INCREASE DWELL TIME If customers are comfortable, they will stay longer and friendly team on 01926 889922 or visit the Woodberry website www.woodberry.co.uk hopefully spend more! Ensure your customers are comfortable with the right outdoor furniture but also make

Country Benches - High Quality Benches SPECIAL OFFER Buy 11 get 1 FREE!

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

Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we

can do for you.

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors. Our services are great value for money and are of the absolute best quality.

All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications.

For details call 07446 101657 or email countrybenchesltd@aol.com

CONCEPT bars

CONCEPT bars have enjoyed a surge in business recently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resorts. Their expansion and commitment to improving their hospitality offer; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countryside locations up and down the country.

CONCEPT bars have over 30 years’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industry venues throughout this time. They were delighted to work on the exciting new venues across the Parkdean estates. Each has its own particular style, and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of service, customer satisfaction and efficiency - and ultimately enhanced sales for the operator.

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer. The stainless

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steel counters allow for speed of service, optimised design, easy cleaning, and the upmost hygiene.

Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our service, but also on our ability to listen to our clients. We realise their vision - always offering the best advice and our in-house, experienced manufacture and installation teams always ensure a quality offer”.

“We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”.

Neil added “It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resorts.”

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars.com

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terry.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics.

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours.

These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays

With over 30 years experience of bar design tel +44 (0)1484 852 666 info@conceptbars.com www.conceptbars.com

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Design & Refit

Closing Down Sale - 25% Discount on All Stock Items After over 30 years of trading Capricorn Contract Furnishings are closing down due to retirement.

including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc.

As a result we are offering customers a 25% discount on all stock items (excluding special offers) while stocks last. Just quote CAT 2023 when contacting the office.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Please call office to arrange appointment.

Capricorn Furnishings are based in a 30, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

The Manor Hotel – Bybrook Restaurant Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House.

Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporary environment to compliment the culinary style of Executive Chef Robert Potter. Taking inspiration from the exceptional surroundings, produce grown in the hotels kitchen garden and the river from which the restaurant takes its name, Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage.

A new wine room starts the journey having a rich décor intentionally contrasting the light environment of the restaurant. Eurocave wine fridges sitting on a

light oak floor, surrounded by “bottle green” textured wallcovering presents the perfect sense of “Theatre” The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room. Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette.

All are upholstered in a textured faux hide, combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot” Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light.

An existing collection of three fret cut leaves together with two new commissioned pieces of Art dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape.

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral part of the main dining room. Plain textured curtains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike crystal have been chosen to “balance” the aesthetic of the featured stonework all providing the perfect place to dine !

For further information visit www.trevillion.co.uk

Established in 1972, Trevillion interiors has worked within the design industry to become a leading international design practice within their field.

Supplying architectual interior design solutions for both new build and refurbishment projects.

B.M.Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB

For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

CLOSING DOWN SALE DUE TO RETIREMENT

ALL STOCK ITEMS REDUCED BY ON WEB SITE PRICES (EXC

25%

LUDING SPECIAL OFFER S)

LARGE STOCKS AVAILABLE FOR IMMEDIATE DELIVERY (While stocks last)

QUOTE Ref CAT 2023 Head Office/ Showroom: Unit 1, Greendale Business Park, Woodbury Salterton, Exeter, Devon EX5 1EW

Tel: 01395 233 320 www.ccf-ltd.uk sales@ccf-ltd.uk

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Issue 158

Design & Refit

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

“Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships.

Customers will also feel more relaxed knowing that their cards are safe.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards.

The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations. Their wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR. CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits by allowing staff to

upsell to their customers.

That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires.

From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month. In addition, each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

Avoid losses with CardsSafe® and reap the benefits today!

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

Design & Refit Make the Most of Your Space with Bar Stools

Issue 158

CLASSIC COLLECTION

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting.

Tall bar stools such as Trent Furniture’s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics. With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporary alternative.

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs. Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue.

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas.

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools. To find out more about our extensive range, please call us on 0116 2989 927 or fill in our contact form.

Healey and Lord

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world.

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects.

We have an extensive range of less able products designed to complement modern and traditional schemes perfectly.

Our commercial product ranges are available to suit both modern and classically styled schemes. We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes. All products are available from stock and are made in the UK or western Europe.

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club.

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

CLH Digital

MODERN COLLECTION

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail: sales@healeyandlord.co.uk

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Issue 158

Commercial Kitchen Fit-Out

Temporary Catering Facilities For Why LP Group Mixers Are A Events & Kitchen Refurbishments Top Choice for Artisan Bakers

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

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

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

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

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

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc.

Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

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

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

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

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

LP Group mixers are trusted across the globe to deliver highquality, assured dough production.

The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industry-leading models that produce excellent dough results for bakers. Its latest lines of fixed bowl solutions are ideal for artisan use, such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg.

“LP Group produces fantastic mixers for consistent, high-quality artisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland. “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias. The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility. Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as

experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

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

experimenting and testing, all with less wastage.”

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use. Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements. The mixers are capable of handling many types of dough, but are especially suited to artisan dough mixtures with hydration greater than 55% with European flour.

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table.

Meanwhile, the VIS line is designed for dough capacities from 60kg to 250kg.

LP Group mixers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk ure, 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

Fryers and Oil Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that

Commercial Kitchen Fit-Out

CLH Digital

51

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) drops below the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd 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

Issue 158

service to help you build your ideal kitchen.

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

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

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

Evolution Fryers and Filter Units

The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

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Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a real winner!

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance.

Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork.

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire, acting as a chimney through which smoke and

flames can travel, spreading the danger to the other parts of the building.

To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease.

Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim.

Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk

Kitchen Extract Hygiene – A Burning Issue

PLEASE QUOTE CLH250 WHEN RESPONDING

Property and Professional

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CLH Digital

53

Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased. This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses.

This means you can get that new equipment, refurbish your premises, install an alarm or air-con at a significant effective discount.

For businesses who prefer to spread the cost of their equipment or project, using either a business loan or a hire purchase agreement allows the full expensing

allowance to be claimed.

Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007.

Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment.

If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman.

Call: 01604 669343 Visit: www.portmanassetfinance.co.uk

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

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MARKETING

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

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

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

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

T H E W E S T C O U N T RY S P E C I A L I S T S

W! NE

DARTMOUTH, DEVON

EXETER, DEVON

SOMERSET TOWN

Exceptional 30+ Cover Restaurant

Stylish 78+ Cover Restaurant & Bar

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Furnished To A High Standard

Bar & Restaurant 82+, Kitchens

Prime Town Centre Position

Potential To Develop Own Cuisine

Owner’s Apartment, Car Park

Previous Strong Trading Levels

City Centre Trading Position

Free Of Tie Leasehold Opportunity

Must Be Viewed

Strong Turnover of £650,000+

Impressive & Profitable Business

LH £39,950

2157

LH £50,000

2146

LH £75,000

PLYMOUTH, DEVON

CORNWALL VILLAGE

DEVON VILLAGE

Freehold Pub Investment

Substantial Character Village Inn Sought After Trading Location Bar/ Restaurant Areas 66+, Garden 80+ 3 Letting Rooms, Owners Accommodation Tremendous Potential Throughout

Busy Prime Trading Location

Detached Village Inn

100+ Covers, Commercial Kitchen

Rental Income £18,000 pa

Huge Potential For New Owners

Lease With 11 Years Unexpired

Extensive Car Park & Gardens

Attention Of Investors

LH £80,000

2141

FH £195,000

4836

FH £380,000

BISHOPSTEIGNTON, DEVON

PRICE: OIEO £350,000 + VAT FREEHOLD

PRICE: £600,000

PRICE: £60,000

GUIDE PRICE: £750,000 - £1,000,000 LEASEHOLD REF: 4523

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

• Stunning Ground Floor Lock Up Restaurant, Turnkey Operation • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Fully Equipped Commercial Kitchen and Ancillary Spaces • Perfect Husband & Wife/Couple Operation • Of Possible Interest to Investors Looking to Create a Leasehold Rental Income

FREEHOLD

REF: 4265

• Tastefully Refurbished Licensed Café/Restaurant/Bar • Seating 40+ Over Two Trade Floors • Relaxed & Welcoming Atmosphere • Marked Increase in Turnover Under Current Ownership • Renowned for Providing Quality Handmade Pies

LEASEHOLD

REF: 4525

• Of Interest to Experienced, Creative Caterers • Fantastic Opportunity to Create a High-Quality Restaurant in Unique Setting • Fabulous Location within a Grade II Listed Building • New Lease with Head Rent of £24,000 Per Annum • Service Charge of 15% of the Rent to Include all Utilities

TEIGNMOUTH, DEVON

PRICE: £150,000

DARTMOOR, DEVON

SOMERSET COUNTRY VILLAGE

Village Store & Tea Gardens

Destination Country Pub & Restaurant

Extremely Profitable Business

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

Restaurant 32+, Catering Kitchens

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

2/3 Bed Family Sized Apartment

Gardens With Stables & Garage

Landmark Trading Position

Town Centre With Stunning Views

Potential To Develop Business

Profitable Business With Potential

LH £125,000

2158

DUCHY LH: £325,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2149

FH £349,950

4794

01392 201262 www.stonesmith.co.uk

ANNUAL RENTAL OF £24,000

REF: 4464

FREEHOLD

REF: 4582

• Substantial & Prominent Town Centre Freehold Pub Available For Sale • Excellent Location Surrounded by a Mix of Both Commercial & Residential Uses Spacious Character Main Bar together with Outside Courtyard Area • Secondary Adjoining Annexe Building with Potential to Convert • Flexible 4 Bed Living Accommodation

TORQUAY, DEVON

W! NE

PRICE: £225,000 + VAT

NEWTON ABBOT, DEVON

DARTMOUTH, DEVON

PAIGNTON, DEVON

REF: 4420

TOTNES, DEVON

4834

Impressive Waterside Restaurant

• Fabulous Waterside Bar/Cafe/Restaurant Opportunity on Preston Seafront • Previously a Thriving Business Enjoying a Unique Location • Spacious Open Plan Bar/Restaurant, Over Spill Restaurant/Function Room • Ground Floor Beer Cellar & Large Outside Commercial Terrace with Sea Views • For Sale by Informal Tender - Bids to be Received by 12pm, 28/4/23

W! NE

MINEHEAD, SOMERSET

4829

Roadside Café & Restaurant

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation

FREEHOLD

REF: 4580

• Stunning Bar/Restaurant Situated in the Heart of Woolacombe with Sea Views • Well-Established Business with Very Impressive Trading Figures • Stunning Interior Designed Internal Trading Area with 60 Covers • Beautifully Refurbished Alfresco Decking Area with Sea Views & Circa 70 Covers • Remainder of 999 Year Long Lease at Peppercorn Rent (Effective Freehold)

WOOLACOMBE, DEVON

PRICE: £525,000

LONG LEASEHOLD

REF: 4437

Looks familiar, works differently.

HOW IT WORKS: Place 5 ice cubes into the Hielo Cooler The Ice sits between and below the three internal plinths Take chilled wine or Champagne from the fridge

No drips or mess Eco credentials This is a carbon assessed product

Place bottle on the three internal plinths Cooler maintains the temperature for up to one hour

T: +44 (0) 1747 859333 E: enquiries@icecooldesign.com www.icecooldesign.com *Approximate saving when compared to a standard ice bucket.Report by sustainability consultancy CARBON FOOTPRINT.