CLH Digital - Issue #210

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 210

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Hospitality Exempt from Government Mandatory Return Point...

Hospitality venues will no longer be required to act as a return point under the government’s Deposit Return Scheme (DRS) which was due to come into effect next year but has since been delayed until October 2027.

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Under Revised Deposit Return Scheme

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• TOASTERS • STAINLESS STEEL SINKS & TABLING •

A government update now confirms that hospitality will no longer be required to act as a return point, but venues can voluntarily host a return point, and is seen as a significant victory for the sector and was a key ask of UKHospitality, due to the cost and complexity involved.

(CONTINUED ON PAGE 3...)

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Issue 210

Editor's Viewpoint

Welcome to the latest issue of CLH Digital GOVERNMENT DELAYS DEPOSIT RETURN SCHEME (DRS) - A RELIEF FOR HOSPITALITY

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

Good news, (and we do need some), of recent announcements delaying the implementation of the Deposit Return Scheme (DRS) until 2027. The UK's hospitality and licensed on-trade sector can, I think, breathe a collective sigh of relief.

EDITOR

Peter Adams

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01202 552333

The decision not to mandate hospitality venues as return points for recyclable containers is a welcome move, sparing pubs, bars, restaurants, and hotels from an undue burden.

Undoubtedly, we all share the desire to enhance environmental sustainability.

However, the timing of such initiatives must be considered. The hospitality sector is grappling with significant challenges post-pandemic, including soaring energy costs, inflation, and reduced footfall. Adding another layer of costly administration could have been detrimental.

It's important to note that the hospitality industry boasts one of the best recycling records. To burden this sector with additional operational complexities seems grossly unfair, especially given the circumstances it currently faces.

Deposit return schemes are not entirely novel concepts. Growing up in Liverpool during the 60s and 70s, I have fond memories of deposit returns, which then were commonplace.

While the public is likely to embrace this initiative, it's crucial to recognize that the hospitality sector operates differently from corner shops and supermarkets.

Packaging largely remains within premises, mitigating, in my opinion at least, the necessity for deposit charges.

On a side note, there’s another glimmer of hope on the legislative horizon. The proposed Heritage Pubs Bill, championed by MP Marco Longhi, aims to safeguard community pubs from unscrupulous developers, inspired by the lamentable destruction of the Crooked House pub.

Reflecting on our support for initiatives like the rebuilding of the Carlton Tavern

FAX: 01202 552666

www.CLHNews.co.uk @CLHNews brick by brick in London, the demolition of which we reported way back in 2015, we recognize that such protections were desperately needed then. The pub was bombed during WW1, and was the only building in its street to survive the blitz in WW2 and then was flattened 9 years ago to make way for flats. The manager was told by the owners to close the pub for an inventory and returned days later to find the entire building had been demolished.

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EDITOR Peter Adams

SALES EXECUTIVES

Westminster Council thankfully, issued an unprecedented enforcement notice ordering the company to “recreate in facsimile the building as it stood immediately prior to its demolition“ and the company was ordered to rebuild within 18 months brick by brick! And on April 12, 2021 the pub reopened!

David Bartlett Guy Stephenson

I fully support the efforts to advance the Heritage Pubs Bill, I'm very much hope others join in support too ensuring its passage.

Matthew Noades

Protecting these cherished community establishments is not just about preserving bricks and mortar; it's safeguarding the heart of local communities.

I can always be contacted at edit@catererlicensee.com Once more I would ask you to please follow us on X (Twitter), and encourage as many people you know in the trade to sign up 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, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

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Issue 210

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Hospitality Exempt from Government Mandatory Return Point (CONTINUED FROM FRONT COVER)

introduce a Deposit Return Scheme.

In a joint policy statement, the government said that across the UK, consumers purchase an estimated 31 billion single-use drinks containers each year – 12 billion plastic drinks bottles, 14 billion drinks cans, and 5 billion glass bottles.

“Scottish hospitality businesses understood how costly and challenging it would be to act as return points and I’m pleased that this has moved to businesses being able to opt-in, rather than being forced to take back drinks containers.”

INCREASE RECYCLING RATES

David Chapman. Executive Director of UKHospitality Cymru, said: “We’ve argued consistently for alignment for the Deposit Return Schemes and we’re pleased that Welsh Government has listened to us and reacted positively.

Yet current collection rates are between 70 to 75%, and a significant amount of these containers end up littered or in landfill, and the UK government, DAERA in Northern Ireland, the Scottish Government, and the Welsh Government share an ambition to increase recycling rates of single-use drinks containers to at least 90%, to significantly cut littering, and to expand opportunities to collect and reprocess high quality materials.

This they say will be achieved by: • introducing a Deposit Return Scheme (DRS) for drinks containers • introducing Extended Producer Responsibility for packaging (packaging EPR) • improving the effectiveness and consistency of packaging materials collected for recycling in each administration • working with industry to support voluntary trials for reusable and refillable drinks containers However, the UK government and devolved administrations in Scotland, Wales and Northern Ireland have now confirmed that Deposit Return Schemes will be launched across the UK in October 2027.

There will be three separate schemes: one covering England and Northern Ireland, and others in each of Scotland and Wales.

GLASS LITTERS LESS Glass bottles the government said will not be in scope, saying that including glass would create an undue complexity for the drinks industry and it increases storage and handling costs for retailers.

Glass containers, the policy paper said are heavy and fragile, making them more difficult for consumers to return and receive the deposit they have paid, potentially forcing up the cost of their shopping. Moreover, glass is littered less: the Keep Britain Tidy litter composition analysis of 2020 presented that 55% of litter was from PET plastic and metal drinks containers, compared to just 4% from glass drinks containers, and the government said it wants to work with industry on an ambitious re-use and refill initiative with further details to follow.

GOOD FOR HOSPITALITY

“It remains the case that Wales will be an outlier in some aspects but the inclusion of glass is less of a concern now that hospitality venues are not required to act as return points. However, it would still be preferable to have a UK-wide consensus on the scope of materials.”

ALIGNMENT “CRUCIAL” NTIA Says Delay in Deposit Return Scheme Underscores the Necessity for Further Industry Consultation, Michael Kill CEO NTIA said: “The decision to delay the implementation of the Deposit Recovery Scheme underscores the necessity for further consultation on its nuances, particularly concerning its impact on businesses. It is imperative to ensure that the scheme caters to the needs of small independent businesses while serving consumers effectively."

"Alignment across the UK is crucial, with consistent rules and materials adopted simultaneously. The disparity in materials, exemplified by Wales' inclusion of glass, presents a significant challenge, penalising small businesses and potentially impacting, disrupting or placing businesses at a trading disadvantage.”

"This discrepancy not only increases costs but also limits the choice and availability of independent products, detrimentally affecting both businesses and consumers alike. We welcome the government's engagement at all stages of implementation to address these issues comprehensively, ensuring that the Deposit Return Scheme functions equitably for all stakeholders involved.”

SAME RULES SAME DAY Richard Naisby, Chair of Society of Independent Brewers and Associates said: “To make the Deposit Return Scheme work for small independent breweries and consumers we need one scheme that is introduced with the same materials, the same rules and on the same day across the UK.” “While much progress has been made across the four nations to align the schemes including a de minimis for low volume products, today’s announcement means that small businesses in Wales will be penalised by the political failure to agree the same materials, with Wales the only nation to include glass. This will create barriers for small breweries to trade, increase costs and reduce the choice and availability of independent beer.”

Kate Nicholls, Chief Executive of UKHospitality, said: “I’m pleased that all governments across the UK have listened to the concerns of UKHospitality and will be pursuing schemes that ensure maximum alignment and interoperability across the UK.

GOOD NEWS

“The collaboration between governments to reach this point has been positive to see and should act as a blueprint of how to work together on other common areas of concern.

CAMRA Chief Executive Tom Stainer said: “The UK, Scottish, Welsh and Northern Ireland governments working together on a deposit return scheme is good news for the environment and for consumer choice.

“We support the delay until 2027 and it is recognition of the significant amount of work that still needs to take place to make these schemes work.

“CAMRA supports a deposit return scheme, but having four different schemes with different rules, paperwork and labelling needed for each nation risked a catastrophic reduction in choice for consumers of quality beer and cider from small and independent businesses who wouldn't be able to take part in four different systems and produce four different sets of labels for each beer or cider they make.

“Hospitality already has one of the best recycling records in the economy and we can do even more, so I hope all governments across the UK will continue to work with us to make these schemes work for businesses, consumers and all of our sustainability objectives.”

COSTLY & CHALLENGING Leon Thompson, Executive Director of UKHospitality Scotland, said: “This announcement is a clear signal that the Scottish Government has listened to our concerns and learnt lessons from its previous attempts to

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“Today’s announcement of an easy-to-understand scheme that works seamlessly across borders with one set of rules, labels and deposit levels is a good one.

“We now want to make sure sufficient help is offered for small and independent breweries and cider producers to participate in the new deposit return scheme so they can afford to keep selling their products to all parts of the UK, providing consumers with a choice of distinctive and quality products.”

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Issue 210

Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments

ADVERTORIAL FEATURE

By Phil Edwards, Head of Merchant Services Portfolio, Lloyds Bank Cardnet® SIZE DOESN’T MATTER Many businesses want an omni-channel payments approach, and this supports our motivation to be able to offer a holistic view of payments, which can really help serve as a commercial advantage.

Cardnet can evolve with an individual business; comfortable with operating as effectively for small independents, as it can for large corporates.

It means that any changes to payment needs can be met seamlessly – whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution.

IT'S ALL ABOUT THE DATA

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems partner becomes crucial.

Payment services are one of the most fundamental parts of a business’ finances, but they’re also an area that’s rapidly changing. Artificial Intelligence, digitisation, and predictive analytics are already starting to make a difference to how businesses operate and how they plan.

Business owners in the hospitality sector are calling out the emerging trends. From the rise of online and remote payments, to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that supports exceptional customer service and card payments which integrate with other financial products and services.

One of those needs is understanding how digital transformation can create opportunities for your business. Being able to use and optimise your data is a great example. While data is fast becoming one of the most valuable assets you have, being able to access it easily, and analyse and understand what it means for your business can still be a challenge.

Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table.

You may know your customer by name, or what they look like, but our systems can help you better understand their actual behaviour, creating a more robust customer profile, and help you take a deeper dive into what they’re actually spending their money on.

The insight from your own customer data is great, but it can be backed up by broader data from our wider group. We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends everyone is talking about. We can share that insight with the businesses we support.

A 360 DEGREE VIEW

new technology emerges, and payment habits start to evolve, finding efficiencies when margins are tight and customers are watching every penny can really make a difference to growth and how successful your business becomes.

With an increasing 360degree view of real-time payment activity across every point-of-sale channel, and a full range of payment solutions to choose from, security is also important. No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with. The Cardnet platform has a 99.9999% uptime* providing reassurance for you, your business, and your customers.

Taking the worry out of payment acceptance means you can focus on delivering great service, secure repeat custom, and support your ambitions to grow and hopefully thrive in even the most challenging of environments.

Some 35 years of experience in supporting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future.

We’re proud to support UK hospitality businesses be a part of that future.

Lloydsbank.com/cardnet *Based on the Cardnet platform maintaining 99.9999% uptime covering the 12 month period from January 2023 to January 2024.

Cardnet® is a registered trademark of Lloyds Bank plc.

Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation

It’s clear that the card is still king when it comes to payments, but as

Authority under Registration Number 119278.

DesignMyNight Art of Going Out Awards 2024: Winners Announced Fuller’s pub The Churchill Arms in Kensington (above), known for its flower-covered exterior and Winston Churchill memorabilia has been voted the ‘Pub You Couldn’t Live Without’ in this year’s Art of Going Out Awards.

The DesignMyNight Art of Going Out Awards 2024, organised by venue discovery and bookings platform DesignMyNight, attracted over 100,000 votes from London’s consumers across 12 categories showcasing the best of the capital’s going out venues.

The final round of voting saw The Churchill pip five other pubs to the winner’s podium in a shortlist which included The Lamb and Flag in Covent Garden, The Devonshire in Denman Street and The George in Great Portland Street.

“The Churchill Arms is a real favourite in London. Our pub category was particularly strong this year, which shows how pubs are still amongst people’s favourite going-out spots. Our impressive shortlist included historic venues as well as outposts with a modern twist but all are providing something a little bit different. They’ve kept their offer fresh and relevant which draws people in from the locality and further afield,” commented DesignMyNight senior marketing manager Leighanne Bent.

Humble Crumble, the pop-up dessert vendor with outlets at Old Spitalfields Market, Borough Market and Camden Market scooped the ‘TikTok Made Me Book It’ category, while restaurant and bar The Ivy Asia won the ‘Date Night With a Difference’ category, and Bombay-inspired Dishoom was voted the restaurant most

‘Worth the Queue’.

‘We had such a varied list of runners-up this year proving not only that Londoners still love to go out, but they embrace the old, the new and the different and show that London really does have something for everyone,” added Leighanne

DesignMyNight The Art of Going Out Award winners: Making a difference – Battersea Power Station Dazzling views of London – Sky Garden Date Night with a Difference – The Ivy Asia Most Elite Cocktail Bar – The Alchemist Biggest Bang for your Buck – Seven Dials Late Night Guilty Pleasure – Ronnie Scott’s Pub You Couldn’t Live Without – The Churchill Arms Big Kid Activity – Winter Wonderland Worth the Queue – Dishoom TikTok Made Me Book It – Humble Crumble Experience that Defines London – The Tower of London Most Impressive Newcomer – Fairgame

Final Opportunity for Young Chefs to Enter the Graduate Awards 2024 Due to an unprecedented increase in enquiries around its Young National Chef of the Year (YNCOTY) competition, the Craft Guild of chefs has extended its deadline for applicants.

Whilst this incredible competition opportunity does entice chefs to get involved, the Graduate Awards bring many other opportunities for young chefs, helping candidates to gain promotions or new job roles as well as grow in confidence professionally and personally.

All Graduate Awards finalists will be taken on a two-day foodie experience in July where they will meet local suppliers, learn more about the tasks for the final with demonstrations from experts and have time to socialise with like-minded chefs. Chefs who have previously achieved the award also describe the connections they make during the process. It allows young chefs the chance to meet others outside their workplace who have similar ambitions and are at the same age and stage of their career.

The Graduate Awards will now remain open until midnight on Friday 10th May. It only takes a few minutes for chefs to enter using a short online form and there are opportu-

nities to get involved with either the Kitchen or Pastry Exam.

Those who make the Kitchen semi-final will have the chance to cook for former National Chef of the Year and chef patron at Launceston Place, Ben Murphy. Executive chef at Pennyhill Park Hotel & Spa, Sarah Frankland will be heading up the Pastry Award for the first time.

Steve Munkley, founder of the Graduate Awards and Vice-President of the Craft Guild of Chefs said: “We know from speaking to previous Graduate Awards achievers that the link with Young National Chef of the Year is a huge draw. However, the skills chefs will learn and develop in this exam will help them not only in future competitions but in their day jobs and future careers too. If you take a look at the Graduate Awards stories we have been sharing on our website and social media channels, it highlights that this event really is a fabulous stepping stone for any young chef wanting to excel in their career.”

Chefs can enter online today here.

Government Pushes Back Tipping Law to October 2024 Issue 210

The implementation of new tipping laws has been pushed back three months to 1 October, which will give businesses time to implement required changes.

Earlier this week the Government introduced the Code of Practice on the fair and transparent distribution of tips that will have legal effect under the Employment (Allocation of Tips) Act 2023.

The updated Code of Practice will be statutory and have legal effect, meaning it can be introduced as evidence in an employment tribunal.

The Act and secondary legislation make it unlawful for businesses to hold back service charges from their employees, ensuring staff receive all of the tips they have earned. The measures are expected to come into force on 1st October 2024, once they have been approved by Parliament.

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality, leisure and services sectors helping to ease cost of living pressures and give them peace of mind that they will keep their hard-earned money.

Business and Trade Minister Kevin Hollinrake said: “It is not right for employers to withhold tips from their hard-working employees.”

“Whether you are cutting hair or pulling a pint, this government’s legislation which will protect the tips of workers and give consumers confidence that when they leave a tip, it goes to the hardworking members of staff.”

“The secondary legislation laid today reinforces our commitment to legally protecting our low paid workers and ensuring a fair day’s pay for a fair day’s work.”

CEO of Tipjar, Ben Thomas said: “Hospitality and service industries are part of the fabric of our culture and a cornerstone of our economy.”

“We are honoured to have consulted with the Department of Business and Trade as they have developed this important Code of Practice clarifying employers’ responsibilities as they pass tips to their hard-working teams.”

“As a business that exists to help employers distribute tips on the same principles of fairness and transparency, we are confident that this Act will support millions of tipped workers across the UK, and level the playing field for businesses across these sectors. We’re excited to support employers in leveraging the opportunities this will present, as we build a more fair and transparent future.”

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality is a people business and it’s so important that we reward our staff through a fair and transparent tipping system.

“We’ve been pleased to support this legislation through its journey and it’s good to see that the Government has worked with UKHospitality to deliver guidance and a code of practice that can work for business. With the variety of businesses in hospitality, anything too prescriptive would not have been practical.

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“Delaying the implementation for a further three months is an appropriate step. The revised timeframe will now allow businesses to implement any changes required and is evidence of Government acting on feedback from UKHospitality.

“It is disappointing, however, that the Government has not provided greater clarification of agency workers and the payment of tips, which is a particular sticking point for businesses.

“Given the desire from all parties involved to get this legislation right, we would urge Government to work with UKHospitality on providing greater clarity on this issue before the legislation comes into force in the Autumn.”

A Guide To Dealing With Unlawful Occupiers 6

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Issue 210

By James Parratt, Associate in the Real Estate Disputes team at Thomson Snell & Passmore LLP (www.ts-p.co.uk) Trespassers or ‘squatters’ have been a hot topic in the national press with celebrity chefs such as Gordon Ramsay and Marco Pierre White having squatters occupy their empty London restaurants.

“Squatting” or “trespassing” is where someone occupies property without the permission of the owner.

Removing squatters can be expensive and time consuming. A property owner may become criminally liable if they are unaware of what they can or cannot do. Accordingly, property owners should understand their rights when dealing with squatters.

WHAT DOES THE LAW SAY? It is a criminal offence to squat in residential property i.e. houses, flats, and doing so carries a maximum penalty of six months in prison, a £5,000 fine, or both.

Whilst it is unlawful to occupy buildings that are not residential without the owner’s permission, it is not a criminal offence. This distinction is important.

The police may attend a non-residential site occupied by squatters to prevent a “breach of the peace”, although seeking the removal of squatters will be a civil matter.

Squatters may erect a sign which states that the building they are occupying is not residential and s.144 of Legal Aid, Sentencing and Punishment of Offenders Act 2012 (usually shortened to “LASPO") does not apply.

A property owner must not attempt to forcibly regain possession of the property or evict squatters. The use or threat of violence against squatters is a criminal offence and could result in incurring criminal liability.

What options are available to remove squatters from my property?

The enforcement of a possession order will remove squatters from non-residential property. There are different routes to obtaining a possession order: • Obtaining a possession order in the County Court or High Court; or • Obtaining an Interim Possession Order (“IPO”) and then a final possession order.

OBTAINING AN ORDER FOR POSSESSION Applications for an order for possession must clearly set out the circumstances surrounding the squatters’ occupation, the squatters’ details (to the extent they are known) and the grounds that the property owner is seeking to rely upon to obtain possession. Where property owners are unsure of the identity of the squatters, the squatters would be joined to proceedings as ‘persons unknown’.

failing which they will return to forcibly remove them.

An application can be made in the High Court in exceptional circumstances, including where there are complicated issues of fact or law, a substantial risk of public disturbance or a substantial risk of serious harm to persons or property. This could include circumstances where the site is particularly hazardous or where there is a significant risk of damage to the property.

OBTAINING AN INTERIM POSSESSION ORDER (“IPO”) The IPO procedure aims to make it quicker to recover possession although damages cannot be claimed (to the extent they are worth pursuing anyway) and there are a number of procedural hurdles to overcome that make IPOs less attractive than ordinary possession claims. If a property owner wishes to make use of the IPO procedure they must act quickly by making an application within 28 days of learning of the squatters’ occupation.

The first hearing will usually take place quickly, possibly within a week, of the application being issued at the Court. If the Court grants the IPO at that first hearing, the IPO must be served on the squatters within 48 hours.

The squatters then have 24 hours to vacate. If the squatters do not vacate within this timeframe, they will be committing a criminal offence and the police can remove them. Once the squatters have vacated, property owners should secure their property.

A second hearing will then take place to decide if a “final” order for possession should be made.

The IPO route is an effective way of evicting squatters quickly, although the trade-off is that this route is typically more expensive than the alternatives as there are more steps that a landowner has to take to persuade the Court to grant an IPO.

WHAT DEFENCES MAY SQUATTERS HAVE TO CLAIM FOR POSSESSION? Squatters may advance a defence or attend a hearing. The following defences may be available to squatters in respect of possession proceedings, dependent on the circumstances: • The squatters show that they have some right to occupy the property (for instance as a tenant or licensee) • The property owner does not have an immediate right to possession (for example there is an existing tenancy to a third party) • The property owner has not served documents correctly • The property is not solely occupied by squatters.

Such defences may act to delay proceedings, allowing squatters more time to find alternative accommodation or in rarer circumstances, may defeat possession proceedings entirely.

WHAT IF THE SQUATTERS RETURN TO THE PROPERTY?

Property owners are required to serve notice of their application on the squatters. Where property owners are attempting to effect service on ‘persons unknown’, this may be done by attaching copies of the documentation to the property where they are clearly visible, such as on the main door.

If the squatters return to the property following enforcement of the order, the property owner may apply for ‘restitution’, allowing them to enforce the original order without the need to issue a fresh claim.

Property owners may try to recover compensation or ‘damages’ from the squatters, although practically, it is usually very difficult to enforce a money judgment against squatters.

• Monitor and attend the property regularly • Put in place security measures such as alarms and surveillance • Stop the supply of utilities if the property is vacant • Have adequate insurance cover in place • Consider instructing a property guardian to look after the property.

If the application is successful, an order for possession will be made ordering the squatters to vacate the property by a certain date.

It is necessary to appoint bailiffs to enforce the possession order. The bailiff will warn the squatters to leave,

What can I do to prevent squatters occupying my property?

The Plant-Based Zone Returns To Food & Drink Expo With the prevalence of plant-based food growing significantly within the food & drink market, Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone, home to vegan and plant-based products.

HEATHER MILLS: TAKING BACK CONTROL

Supported by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the very best vegan and plantbased products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just everything plant! Big names exhibiting include Suma Wholefoods (Stand CC210), BioVit (Stand EE211), Moving Mountains (Stand BB228) and Novameat (Stand FF210).

Across five content theatres, a variety of expert panels will call on some of the industry’s biggest names for their take on the sector’s most pressing challenges. Planet Organic’s founder Renée Elliott, UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event.

Food & Drink Expo also has an exciting line-up of sessions covering a range of industry-impacting topics, highlights include:

Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, The Forecourt Show and The Restaurant Show will form part of the UK Food & Drink Shows, encompassing the whole spectrum from food development, grocery to specialist retail, wholesale, hospitality and foodservice.

WHERE NEXT FOR PLANT-BASED? The panel of experts in this session will debate the future of the plant-based category, identifying the challenges and opportunities that lie ahead.

VBites founder Heather Mills sits down for an exclusive interview with The Grocer to discuss everything plant and the future of VBites.

To find out more and to register for your free pass, visit: www.foodanddrinkexpo.co.uk

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Only A Pavement Away Supports 50 Former Graduates To Secure Employment In Hospitality Sector Away have provided tremendous support for House of St Barnabas over the years, and have made the transition process extremely smooth.

They've been very welcoming to myself and another former member of the House of St Barnabas team, so we’ve been able to continue to support the graduates of the Progression Project within our new roles at the charity”.

Only A Pavement Away, the industry charity helping those facing or at risk of homelessness, find employment in the hospitality sector, has taken on a workplace programme set up by the former members club and charity, House of St Barnabas.

Following the closure of the Soho-based club earlier this year, Only A Pavement Away has been selected by the House of St Barnabas to take on its Progression Project and ensure that 50 graduates from the programme continue to receive vital, hands-on support and help with essential employment opportunities, housing, training and travel.

“After taking on the project back in February, one graduate has already secured employment through Only A Pavement Away, and two more have been invited for trial shifts following an ‘Employment Taster Session’ organised by the charity. With their knowledge and encouragement, the team has helped the graduates get out of difficult situations and continue to work towards their goals, which has always been at the heart of the project.”

The partnership is the result of a strong history of collaboration between the charities, and as well as safeguarding the Progression Project, Only A Pavement Away has employed two former members of staff from the House who will continue to support and mentor those who have graduated from the programme.

Providing continuous or periodic support to individuals who have no other support network, the Progression Project was founded to help those facing financial issues, mental health declines, or employment challenges. With over 468 individuals already placed into work through the Only A Pavement Away employment scheme, the organisation will continue the legacy of this workforce programme to find long-term employment within the hospitality industry for those that need it the most.

Jig Maidment, Progression Manager at Only A Pavement Away said: “Greg and the team at Only A Pavement

Commenting on the partnership, Greg Mangham, Only A Pavement Away Founder and CEO, said: “Following the closure of the House of St Barnabas, which came as an awful shock to the industry, we were driven to ensure something positive came out of the situation. By taking on the graduates and two former members of staff, we have committed to moving things forward with the goal to support as many as we can into longterm, fulfilling employment in the hospitality industry. As always, we are dedicated to helping those in need, but funding is an essential component. All funds raised will directly support our work and will make an immediate and lasting difference to these individuals.”

Local Dignitaries Come Out To Celebrate The New Look at The Forester, Ealing The Forester, on Leighton Road in Ealing, was the place to be Saturday 20 April 2024 when local dignitaries came out to celebrate the pub’s new look. Local MP Dr Rupa Huq, joined local Mayor, Cllr Hitesh Tailor, to cut the official opening ribbon – before Rupa took to the decks with an impressive DJ set to get the party underway.

Harry Shotter, General Manager of The Forester, said: “It was great to have such fantastic support from both the Mayor and the local MP for our opening party. Who knew that MPs made such good DJs. I will definitely be inviting Rupa back to play again.

The Forester, a Fuller’s managed pub, has been completely refurbished with the aim of bringing together tradition and modernity. The walls and shelves are adorned with Fuller’s bric-a-brac from across the years – and the fireplace is an original feature

“It was a fantastic opportunity to welcome the local community into the pub and the feedback we’ve had has been really good. The Forester has something for everyone and at heart, we are a true community pub. I’m really excited about what the future has to hold.”

designed by the famous Fuller’s pub architect, Nowell Parr.

Thirteen Pubs and Four Licensees Take Home Honours at Night Of Excellence Awards Issue 210

Thirteen pubs and four licensees have taken home honours at the Night of Excellence awards in a lavish ceremony and dinner held for the second year in a row at the Crowne Plaza hotel in Stratford-Upon-Avon, Warwickshire.

The awards, hosted by Greene King Pub Partners, celebrated the success of Greene King Pub Partners’ leased, tenanted and franchise licensees.

The awards were attended by over 140 licensees from across the country who work with Greene King Pub Partners, as well as representatives from the hospitality and pub sector including trade bodies, business leaders and more.

Comprising of 17 awards ranging from Community Pub of the Year to Pub Team of the Year – and an overall Pub of the Year award – entrants to the Night of Excellence awards go through a strict judging process including mystery visits in order to be crowned winners. Over 250 pubs and licensees entered the awards this year, eventually being whittled down to 47 finalists.

The Cott Inn in Dartington, Devon, was the overall winner of the Pub of the Year Award, also picking up the Pub Garden of the Year award along the way.

Colin and Susan Pearce of The Greyhound in Ixworth, Suffolk, were presented with the Lifetime Achievement Award in recognition of more than 40 years operating the pub.

Clive Price, founder of Barons Pub Co Ltd, won the Multiple Operator of the Year award for the third year in a row.

Franchisee Miranda Richardson, who operates The Squirrels in Dunston, received an Outstanding Contribution award.

New to the awards this year was the Sustainable Pub of the Year award, which was presented to Sean White, licensee of The Queen’s Head in Pinner. The Queen’s Head also won Pub Team of the Year.

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Other winners from the night were:

· The Banner Cross in Sheffield, which won Sports Pub of the Year in recognition of its unrivalled live sport experience which includes multiple screens showing several sports. · The Axe & Compasses in Arkesden, Essex, which received Special Recognition for its success after it reopened following an accidental fire which caused the pub to close. · Kenneth Shaw of The Compton Swan, Berkshire, who won New Licensee of the Year for his turnaround of the pub. · The Dolphin in Wallingford, Oxfordshire, which won Community pub of the Year for its excellent range of events and community initiatives. · The Fox & Duck in Therfield, Essex, which won Digital Pub of the Year in recognition of its excellent use of social media. · The Futurist, Liverpool, which won Pub Investment of the Year for its incredible £400,000 transformation. · The James Street Tavern, Oxford, which won Entertainment Pub of the Year for its excellent range of events including live music, stand-up comedy and art classes. · The Percy Arms in Chilworth, Surrey, which won Food Pub of the Year for its excellent South African BBQ and Sunday Carvery. · The Queen Inn, Winchester, which won Beer Pub of the Year for its excellent beers that are brewed on-site at its microbrewery. · The Victoria, Thurston, which won Franchise Pub of the Year for its excellent operation as a Hive Pub. Dan Robinson, Managing Director, Greene King Pub Partners, said: “Congratulations to all the winners at this year’s Night of Excellence awards. A huge well done too to The Cott Inn in Dartington for winning Pub of the Year!

“Our incredible Partners never cease to amaze me and this year we had over 250 exceptional entries.

Choosing the winners for the awards is never easy as the standard across the board is so high. It’s wonderful to recognise our Partners and their successes.”

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Navigating The Hospitality Sector's Sustainability Journey Through Reducing Hotel Waste

By Tommie Eaton, Director of Clean the World Europe (www.cleantheworld.org) Within the vast scope of global environmental issues, hospitality may not be the first industry which comes to mind when you think of the key barriers to reaching the UK’s goal of Net Zero carbon emissions by 2050.

It is easy to think that other industries, such as agriculture or aviation, predominantly make - and therefore should take - the heat. Yet, hospitality is responsible for up to 15% of the UK’s greenhouse gas emissions, and a growing number of environmentally aware consumers are making it clear they expect the issue to be taken seriously, leaving behind those businesses which fail to rise to the occasion.

WHAT CONTRIBUTES TO THE SECTOR’S LARGE PRODUCTION OF CARBON EMISSIONS? Within hospitality, hotels are a major contributor of the sector’s output of carbon emissions. A large part of hotels’ struggles with sustainability is waste management. In the EU, waste is the fourth largest source of emissions, and in the UK alone, hotels produce 289,700 tonnes of waste each year.

The supply chain relies heavily on packaging, which makes up 24% of the UK’s total emissions. Mass produced plastic packaging, such as hotel toiletries, pose harm to the environment by adding to CO2 emissions from their conversion from fossil fuels in the manufacturing process. As it stands, the plastic problem isn't going away; rather it is only getting worse. In 2021, plastic product manufacturing in the UK produced roughly 3.32 million metric tonnes of CO2 emissions - nearly six percent more than the previous year.

WHAT ARE THE MAIN BARRIERS TO HOSPITALITY’S INVESTMENT IN SUSTAINABILITY? A Race to Net Zero report published last summer found a number of factors were curtailing the UK hospitality sector’s drive to fully embrace sustainability. Covid-19 lockdowns proved near lethal for many businesses, while Brexit increased the cost of imported goods. Since then, inflation and the cost-of-living crisis have been a perceived barrier to what businesses often assume will be a costly strategy to become more sustainable. The cost of change is one of the greatest barriers, coupled with a lack of education around the cost benefits in implementing environmentally sustainable initiatives.

Additionally, prominent sustainability goals such as the UK government’s 2050 Net Zero target, can seem too opaque and far away for individuals to grasp.

The inability to directly quantify the impact any hands-on initiatives may have on carbon emissions can breed a lack of motivation among many business owners.

WHAT CAN WE DO TO HELP THE INDUSTRY EMBRACE SUSTAINABILITY? Embracing more immediate concepts, such as circular economy, is therefore the best practice for simplifying sustainability in a way all businesses can understand.

Despite the aforementioned barriers, embracing such a principle does not have to be expensive and can help businesses save money.

The main principle of the circular economy is the focus on reduction rather than offsetting. Improving waste management is a sure way to initiate a business into a circular economy, while reducing costs. Some hotels are already experimenting with waste reduction initiatives, such as implementing door hangers promoting water conservation for customers to signal to housekeeping that they do not require their linen to be replaced daily.

Yet, businesses need not reinvent the wheel in order to reduce their carbon emissions. Partnering with established sustainability initiatives can make the transition to new waste management processes less daunting.

SUSTAINABILITY SELLS When it comes to understanding the cost-benefit of such initiatives, one only has to look at consumer habits. According to a study of over 11,000 travellers, 90% of travellers look for sustainable travel options. Gen Z in particular are leading this charge, with over 65% of 18 to 24 year-olds in the UK basing their purchasing decisions on the ethical and sustainable implications. Since The UK's Streamlined Energy and Carbon Reporting (SECR) legislation came into effect in 2019, requiring organisations to publicly report on their carbon emissions, consumers now have the ability to make more informed purchasing decisions.

Hotels should heed this call from these increasingly environmentally conscious demographics by implementing mutually beneficial, waste-reducing practices that positively contribute towards a collective goal.

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners Following on from a successful first season, hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industry.

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industry professionals. Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance, people management and culture, and nitty gritty topics, like handling customer complaints.

Dubbed “the relatable EHO”, Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice, and the wonderful world of Listeria.

Lucy, “the lover of the people”, is co-owner of restaurant group The Coastal Kitchen Family, shining a light

on employee wellbeing; inspiring listeners to lead with confidence, by building positive workplace cultures.

Special Guests so far include All Star Marketing Club’s Victoria Vickery; Qudos Management Coach, Margaret Faulkner, and Employment Law advise from Solicitor Emma Jewell, alongside a number of restaurant owners who have shared their own challenges and successes.

In a world where everything comes at a cost, this FREE podcast is available on all platforms, and offers actionable tips for you and your teams to take away and put into practice immediately.

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training experts Purple Story.

Listen here: https://linktr.ee/simply_safer Contact theothersideofthepass@gmail.com if you have any questions you’d like the team to answer live on air, or if you’d like to feature as a future guest.

Leading Tour Operators set to Discover North East England North East England will welcome more than 30 tour operators to showcase the huge range of experiences, attractions and accommodation across the region.

Destination North East England in partnership with UKinbound will host leading tour operators from across the leisure, corporate and student sectors, representing markets such as the US, Canada, Germany, Holland and Nordics as part of its Discover Programme.

The group will arrive in the region on Sunday, April 28th for a 3-day whistle-stop tour of the region. Delegates, who are all members of UKinbound, include Virgin Experience Days, Cashel Travel Ltd, Tour Partner Group and Angela Shanley Associates.

As well as getting the chance to visit some of the North East’s key visitor attractions there will also be the opportunity for tourism and hospitality businesses to meet one-to-one with the buyers at a Showcase event to be held at St James’ Park.

The Discover programme aims to connect buyers and suppliers in destinations which are less familiar to understand more about the area and meet experience providers, accommodation providers, tour guides and ground transportation companies to learn about their products and services.

The group will head out on a tour of the region with visits to The Auckland Project; Beamish; Hadrian’s Wall; Newcastle’s Victoria Tunnel for a and St James’ Park. The group will be staying at the There will also be a networking evening at Blackfriars restaurant hosted by Destination North East England.

The Showcase event, being held on Tues April 30th will see almost 400 dedicated face-to-face appointments

take place between the buyers and suppliers.

Alex MacKenzie, Travel Trade Manager at NewcastleGateshead Initiative, who are leading on Destination North East England on behalf of the region, said: “We have been working with UKinbound to bring the Discover programme event to the North East since last Autumn so it is fantastic to now be able to welcome the delegates.

“This is an unbelievable opportunity for tourism businesses in our region who are looking to attract international visitors. They will be able to connect directly with those organisations who can then develop packages and tours to a part of the UK they may not have featured before.

“Within the travel trade industry, the North East is still relatively undiscovered but through partnerships with organisations such as UKinbound we can now make sure that we are on the map for both independent and group business. The opportunity to introduce a wide range of our amazing local and regional tourism suppliers to tour operators that have expressed a specific interest in bringing their clients to the North East through events such as this one are key to developing the travel trade strategy to support the wider visitor economy, and we are looking forward to showing the delegates a true Northern welcome.”

Joss Croft OBE, CEO of UKinbound said “We are delighted to be working with Destination North East England to showcase this wonderful region to a group of our leading UK buyer members, who specialise in curating holidays to the UK for international visitors.

“International visitors are incredibly valuable to the North East, spending £400 million in the region in 2019, and travel trade events such as this will further aid the growth of this sector, supporting jobs and businesses across the region.”

Craft Guild of Chefs Announces Mark Reynolds as Chairman Issue 210

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Mark Reynolds to succeed Matt Owens, who ends three-and-a-half-year tenure as Chairman of The Craft Guild of Chefs.

The Craft Guild of Chefs AGM, which was held on Sunday 21st April also confirmed Peter Joyner as new vice chairman.

The UK’s leading chef’s organisation the Craft Guild of Chefs has named Mark Reynolds as their new chairman along with new Vice Chair Peter Joyner.

Commenting on the appointments, Craft Guild of Chefs CEO Andrew Green said, “We are delighted to appoint Mark and Peter to chair and vice chair respectively, and to confirm the 2024 committee members. Whilst we continue to face strong challenges in the hospitality industry, we are confident that Mark and Peter’s skills and expertise will help us face and overcome them.”

Mark is a long-standing member of the Craft Guild of Chefs and held the position of Vice Chairman for three years from April 2021 to present. He is Regional Executive Chef for contract caterer Levy UK & Ireland and has spent more than six years as Executive Head Chef of Tottenham Hotspur Football Club.

Prior to this he was Executive Head Chef of Hospitality at Wembley Stadium and Head Chef at Arsenal F.C. He is also a committee member, judge and mentor for the Springboard Charity and Springboard UK, which seeks to support young people into employment in the hospitality sector.

With 30 years’ experience he is a trail blazer for good mental health in the industry and is a qualified Mental Health First Aider.

“I would like to sincerely thank Matt Owens for his recent chairmanship. His leadership and guidance in tenure were invaluable.

Mark Reynolds adds: “I’m thrilled and honoured to be the new Chairman of the Craft Guild of Chefs. The organisation offers chefs a fantastic opportunity to network, improve and gain national recognition through its impressive range of world-class competitions and programmes. I can’t wait to get started and continue the work of previous chairman Matt Owens. I am very lucky to be supported in the role by the new Vice Chairman Peter Joyner and all of the hard-working committee that support us.”

Nuneaton Pub Gets A £286,000 Makeover The Hare & Hounds in Nuneaton re-opened last Thursday 18th April following a major investment of £286,000.

The pub is part of the Proper Pubs, community operator division of Admiral Taverns, and has undergone a complete transformation to elevate the overall look and feel and foster a warm, welcoming atmosphere.

Operator of The Hare & Hounds, Sarah Jane, said: “Opening night went brilliantly – it was fantastic to welcome all our customers in and showcase everything that the pub has to offer!

The feedback we’ve received from our community has been amazing and we can’t wait to see everyone again soon!”

Going forward the operator looks forward to introducing various fundraising initiatives to support several causes close to her heart including collecting food for local foodbank and raising money to have a lifesaving defibrillator installed.

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Hare & Hounds looks incredible and it’s evident how hard Sarah and the team have worked to ensure it will be a great success for the local community.

On behalf of the Proper Pubs team, we would like to wish our community hero, Sarah, the very best of luck for the future in making The Hare & Hounds a vibrant social hub for local residents.”

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How To Best Support Employee Mental Health In The Hospitality Industry 14

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By Dr Julia Lyons, Principal Counselling Psychologist, Onebright (www.onebright.com) This year we have seen one of the largest reported numbers of individuals out of work due to ill-health. Looking at the reasons for ill-health, mental health is one of the leading contributors alongside musculoskeletal conditions.

Anxiety is something everyone experiences at times, and feeling anxious is a perfectly natural reaction to some situations. Anxiety only becomes a problem when our worries are out of proportion with relatively harmless situations. This may feel overwhelming and interfere with our everyday lives and relationships. Some symptoms include:

The hospitality industry is one of the sectors most affected.

According to a report by Planday, 85 percent of hospitality professionals have reported symptoms of poor mental health over the period of 12 months, with more than one in four having anxiety and depression.

· Frequently feeling anxious and excessively worrying about life · Worries are becoming out of control · You find it hard to sleep · You can't turn off your worry, and its anxiety is affecting daily life

The same report also highlighted that only a quarter of employees have access to mental health services through their job, meaning that many mental health conditions are going undetected, and employees are not receiving the support they need to get better.

Why the rise in mental health conditions in the workplace Individuals are under enormous pressures with work and life stressors, including factors such as the cost of living, irregular working patterns, feelings of a lack of support in the workplace, and difficulty balancing work and home life demands. This is particularly so for younger employees starting out on their career.

These life events can lead to stress, anxiety and depression, the most prominent mental health conditions in the workplace.

HOW TO SPOT SIGNS OF STRESS, ANXIETY AND DEPRESSION: STRESS Stress is what we feel when we are under pressure. It is a completely normal response that we all experience from time to time designed to prepare our mind and body to tackle a situation that demands our attention.

It is not dangerous. In fact, a certain amount of pressure can be quite helpful and motivating. We risk a more severe stress reaction if we have too much pressure for too long, or if demands consistently outweigh our capacity to manage them.

The stress response can manifest as the fight, flight, or freeze system. This has psychological and physiological effects and can be quite unpleasant in the short term. If the stress continues and is not managed, it can negatively impact business and employee health.

Some symptoms include: · You feel like you have no resilience, can’t cope with work and are reacting badly to situations at work · You’re taking lots of days off, or not working effectively · Your behaviour changes · You become withdrawn and disengaged · Accidents or more frequent mistakes occur · You are not as productive as usual · Your appetite and sleep are affected Depression

HOW CAN YOU HELP YOUR EMPLOYEE’S MENTAL HEALTH? Every employer has a duty of care to their employees, and providing support at an early stage can prevent issues developing which significantly negatively impact the individual and the workplace.

Employers can support and care for the welfare of their workforce in many ways, including implementing preventative measures such as mental health training for the whole workforce, having an open culture to speak about mental health, and providing the right pathways for someone to get the help they need.

Senior managers and HR teams should not feel they are alone in tackling this, there are plenty of organisations out there who can help provide the right guidance and support.

PROVIDE APPROPRIATE RESOURCES Employers can pave the way for meaningful mental health conversations by providing educational resources and training. Often, the hesitation to discuss such topics stems from a need for more understanding or an inability to relate. By investing in knowledge-building initiatives, employers can bridge this knowledge gap and create a foundation for more in-depth discussions. Ideas for mental health resources in the workplace, include:

WORKSHOPS OR SEMINARS Ones that focus on mental health awareness and self-care. These sessions can help employees understand the importance of mental wellbeing and reduce the stigma associated with mental health issues.

SELF-GUIDED MENTAL HEALTH RESOURCES These allow employees to access help and support at their own pace and in the privacy of their own space, which can be particularly beneficial for those who might be hesitant to discuss their mental health openly.

A MENTAL HEALTH POLICY TO SUPPORT YOUR WELLBEING INITIATIVES A workplace mental health policy is an effective way to support wellbeing initiatives as well as reducing absenteeism, and it can be tailored to the workforce’s needs, addressing common stressors or challenges employees face. An external organisation can help you to put together a mental health policy specifically designed for your employees’ unique requirements to create a positive and uplifting environment in your workplace.

MENTAL HEALTH TRAINING Training and knowledge empower managers to recognise signs of distress and respond appropriately. This training equips them with the necessary skills to support employees and direct them to appropriate resources.

BE PROACTIVE Managers who are proactive in identifying signs of mental health issues among their team members have the best outcomes. Managers who spend time with their employees and get to know them on a personal level are more likely to notice when an employee is struggling.

It is normal to experience periods of low mood or lack of motivation however when this continues for a sustained period of a couple of weeks or more then it can be a sign of depression. Due to its often slow onset, depression can sometimes be hard to spot and an individual themselves might be unaware. Some symptoms include:

SUPPORT AWARENESS DAYS

· Feeling you’re going through a sustained period of tiredness · Low energy or mental fatigue · Unable to enjoy things you previously found pleasurable or interesting

Hold regular one-on-one meetings

ANXIETY

Recognising and showing support for national awareness days such as Mental Health Awareness Week or World Mental Health Day is a great way to demonstrate to employees that you are taking a genuine interest in enhancing mental wellbeing in the workplace.

Allocate time for regular check-ins with team members for a debrief. This can include things unrelated to work. It is vital for staff to feel comfortable sharing any mental health issues they may be facing, so ensuring that you are actively listening and maintaining eye contact is essential.

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

Stella Artois, a proud part of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Serve’ campaign, illustrating the brand’s dedication to the perfect serve ritual. From the 1st of March consumers are encouraged to rate the quality of their Stella Artois or Stella Artois Unfiltered served in 2000+ venues across Britain. Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Artois on tap.

From the 1st of May through to the 26th of June, Stella Artois, the official beer partner of the Wimbledon Championships, will then offer participating consumers entry to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming every Stella Artois moment into a chance to win.

At the heart of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Artois and Stella Artois Unfiltered serve. As part of the campaign, Budweiser Brewing

Group will also be ensuring continued excellent serve quality by refreshing tap lines, training staff on the perfect serve ritual, and using targeted ads to drive local customer traffic into participating pubs year-round. Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Serve’ campaign.

"We're excited to give pub-goers even more reasons to enjoy a pint of Stella Artois through this new campaign," Elise Dickinson, Stella Artois Marketing Director. "By focusing on the Perfect Serve, we aim to boost dwell time and keep customers coming back for the perfect pint."

The ‘Perfect Serve’ uses the iconic Stella Artois chalice, pouring at a 45degree angle whilst allowing the foam to spill over the top of the chalice.

Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Artois with its distinctly fresh flavour. The final step is the placement, with the cartouche (the brands iconic emblem representing it’s 600 years of brewing history) facing forward towards the consumer.

Sign up here https://thepubclub.beer/service/perfect-serve/ to be part of the campaign.

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CAMRA Urges Government to Support New Law to Stop Another Crooked House Scandal The Campaign for Real Ale (CAMRA) has welcomed the newly proposed Heritage Pubs Bill in Parliament by Marco Longhi MP. CAMRA is urging the Government to throw its support behind a new law which was proposed on 24 April to better protect community pubs in the wake of the Crooked House scandal.

The Heritage Pubs Bill is being presented to the House of Commons by Dudley South MP Marco Longhi and has been inspired by the purposeful destruction of the 18th century pub the Crooked House, in Himley, which was destroyed last August.

This worldwide news story highlighted the drastic need for better planning enforcement laws to protect and save pubs around the UK. Gary Timmins, CAMRA’s Pub and Club Campaigns Director said:

“We welcome this proposal from Marco Longhi MP, the support he and West Midlands Mayor, Andy Street, have provided for the protection of heritage pubs has been vital in helping to save the country’s historic pubs.

“After the tragic and deliberate destruction of Crooked House, great work has been done to order the re-construction of the heritage pub. But this must never be allowed to happen again, and stronger planning enforcement laws must be implemented by the government to prohibit any more vital, historic pubs being lost again.

“This is why CAMRA supports the Heritage Pubs Bill and why we are calling on the government to give its support to make sure this bill becomes law. We are also campaigning for the Scottish and Welsh Governments to significantly strengthen their planning laws so that demolition or conversion of a community local always requires planning permission.”

Edinburgh’s Fingal Sails to Top of World’s Best Luxury Hotels List Edinburgh’s Fingal has sailed to the top of the world’s best hotels list in the TripAdvisor Travellers’ Choice awards 2024.

Permanently berthed in the Port of Leith, Scotland’s only luxury floating hotel has been singled out by reviewers on the world’s largest travel guidance platform as one of the highest rated hotels on the planet and ‘Best of the Best’ in the UK. The five-star hotel has been named among best Small and Boutique hotels in the world by TripAdvisor reviewers, taking first and second place in the UK and Europe lists, respectively.

The Travellers’ Choice Awards ‘Best of the Best’ title celebrates the highest level of excellence in travel. It is awarded to those who receive a high volume of above-and-beyond reviews and opinions from the TripAdvisor community over a 12-month period. Out of 8 million listings, fewer than 1 per cent achieve this milestone.

Fingal is also ‘AA Hotel of the Year Scotland 2023-24’, as awarded by the internationally recognised Automobile Association (AA).

Director of Hospitality, Franck Bruyère said: “We’re committed to offering a world-class visitor experience

to all our UK and international guests, so it’s a great honour to have been recognised by them as one of the world’s best hotels and the UK’s ‘Best of the Best’ in the TripAdvisor Travellers’ Choice awards 2024.

“This latest accolade is yet further evidence of the dedication and professionalism of our entire crew, who work tirelessly to ensure everything is shipshape onboard Scotland’s only five-star luxury floating hotel.”

Analysing 12-months of review data for over 1.6 million hotels listed on TripAdvisor, winners of the Travellers’ Choice awards span nine categories from top hotels, to best all-inclusive, B&Bs, luxury, family-friendly and small and boutique.

Dan Mitchell, Vice President & General Manager Hotels, TripAdvisor, said: “Our Best of the Best Hotels are marvels, acclaimed by thousands of travellers for their remarkable service, stunning design, and wealth of amenities that redefine what it means to have an exceptional hotel experience.

“According to our Tripadvisor reviewers, each of the world’s best hotels caters to the traveller looking for accessible luxury and unique, tailored experiences.”

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination 16

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Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector: "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U.K. We’re working with our customers to help create spaces free from discrimination through our partnership with Ask for Clive, and are dedicated to championing inclusivity within the on trade industry."

The UK’s biggest RTD brand in the on-trade category, VK, has announced a partnership with charity Ask For Clive, in an effort to support venues in creating welcoming spaces for LGBTQ+ customers.

Founded in 2019, Ask for Clive is a charity that partners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community. The charity notably launched ‘Pub Pride’, to give venues the opportunity to celebrate Pride locally.

As part of the partnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how important embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending.

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% reporting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1].

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience.

The stats also revealed the challenges encountered by LGBTQ+ patrons, and how incidents of discrimination are leading to a reduction in spending in pubs and bars, with a staggering 1 in 4 people reporting experiences of discrimination on a night out. As a result of this experience, 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place.

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively support diversity and inclusivity. By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base. Those that don’t, risk losing custom both now and in the future.”

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector.

As the official RTD partner of Ask For Clive, VK is sponsoring 1,000 venues to become part of the Ask For Clive programme, with those who sign up receiving the Ask For Clive training pack and in-venue display items.

The resources made available to pubs and bars will ensure they are able to showcase their support for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination.

Danny Clare for Ask For Clive added: "We are delighted to partner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industry. Together, we can effect positive change and create environments where all bar goers feel respected and valued."

Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Charter, created by Manchester Pride’s programme, to help businesses and organisations recognise and challenge any form of discrimination in the workplace. This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too.

To find out more about VK’s partnership with Ask For Clive and to sign up a venue, simply click here: www.vkofficial.com/ask-for-clive

Martin Traynor OBE FIH Appointed as Institute of Hospitality’s Non-Exec Director

The Institute of Hospitality is currently pursuing Chartered Status, and to help take this process forward has announced that Martin Traynor OBE FIH, the retiring Small Business Crown Representative at the UK Government’s Cabinet Office, has been appointed to the Institute’s Board of Trustees.

The appointment comes as a direct result of feedback from His Majesty’s Most Honourable Privy Council that the work of the Institute is not widely known across the Government and for our Chartered Status application, we need to increase our visibility as the hospitality industry’s largest global, organisation for professionals.

Confirming the appointment, the Institute’s CEO Robert Richardson FIH MI said: “One of the Institute of Hospitality’s strengths is the variety of experience on our board, and our newest trustee complements that breadth of knowledge with expertise from his many years working within the UK Government. I am delighted to welcome Martin as a trustee, and I look forward to working closely with him. The Institute will greatly benefit from drawing on his expertise from various senior roles within government and help the Institute in its ambition to become a chartered professional body.”

Martin stepped down from his key government role on 31 March 2024 after 5 years of tirelessly promoting the needs of small businesses within the UK government. He has previously been a Member of HM Government’s Regulatory Policy Committee and has held roles including Deputy Chairman of University Hospitals of Leicester NHS Trust, one of the largest teaching hospitals in the UK, Group CEO at the Leicestershire Chamber of Commerce and a variety of non-executive roles.

His passion for the hospitality industry began many years ago and he brings to the board a wealth of knowledge, experience and passion for the hospitality sector, having held a number of General Manager positions in the hotel sector and is a highly respected Fellow of the Institute of Hospitality of 27 years standing.

Speaking about his new role as a Trustee at the Institute, Martin confirmed: “Having been a member for over 40 years, I am delighted to be able to play a part in helping the Institute achieve Chartered Status. This is an important next step for the Institute recognising over 85 years of providing professional support for its members. I look forward to working with Robert and the Team to achieve this important goal”

Squatters Leave Gordon Ramsay’s London Pub Squatters who moved into chef Gordon Ramsay’s York & Albany pub in London, have all now left the building. The pub was leased by Ramsay from film director and entrepreneur Gary Love for £640,000 on a 25 year term.

The squatter group locked themselves in the York & Albany near Regent’s Park, north London, on 13 April, boarding up the windows, locking the doors and putting up a “legal warning” defending their takeover.

Lawyers for Mr Ramsay’s company secured a High Court order for the premises on Thursday April 18th.

Some squatters began leaving the building on Friday, however, others vowed

they would remain inside the gastropub and hotel, claiming to have reached an agreement with the building’s owner.

A representative for Mr Ramsay said the squatters had now all left the building, from which they had been running an “autonomous cafe” and arts space.

Gordon Ramsey unsuccessfully attempted to free himself from the lease in a legal battle at the High Court in 2015, and the venue went on sale at the end of last year with a guide price of £13m.

Image © Copyright Sheila Madhvani and licensed for reuse under Creative Commons Licence.

Proportionate Preparation for Martyn’s Law 18

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Jonathan Neal, head of risk and counter terrorism at SAFECROWDS (www.safecrowds.co.uk), discusses where Martyn’s Law is up to, what hospitality businesses can do to prepare, and why the changes may be less than you might think.

It’s now more than five months since a commitment to deliver Martyn’s Law this year was announced in the King’s speech. But, as the seventh anniversary of the Manchester Arena bombing approaches, we’re still no closer to any clear timetable for this much discussed law.

What we know up to now is that the draft bill proposes two tiers of obligation, the ‘standard duty’ for premises or events with a capacity between 100 and 799, and the ‘enhanced duty’ for premises or events with a capacity of 800 or more. It is unclear whether the draft bill will be carried forward into legislation in its current form, but the clear message from counter terrorism and security specialists like SAFECROWDS is simple: don’t wait for legislation to protect against the terror threat.

WHY TAKE ACTION NOW? Campaigners for Martyn’s Law have been waiting almost seven years for the legislation obligating those responsible for crowded spaces to take reasonable steps to prepare for an attack. Terrorists have not. France increased its terror threat alert to the highest level in March, while the UK threat level remains at ‘Substantial’, which means that an attack is likely. Recent attacks in Moscow, and Germany have reiterated the fact that attacks are targeted but unpredictable, with terrorists using a variety of tactics. This has reinforced the need for constant vigilance and genuine preparedness.

HOW CAN BUSINESSES PREPARE? Although much of the discussion surrounding Martyn’s Law has been about the potential costs and operational burden of compliance, the reality is that compliance will be less onerous and more cost-effective for many hospitality businesses than you might assume. The main obligations for both standard and enhanced duty

premises, as set out in the draft bill, are clear: • to assess risk • to have a plan in place (including proportionate measures to mitigate risk where required) • to ensure staff are aware of the plan and have been trained to respond effectively in the event of an attack

RISK ASSESSMENT Most hospitality businesses assess risk all the time; it’s just that you may not call it that. Considerations such as whether customers dining outside should pay for a meal before they eat to reduce the risk of dine and dash incidents, or to require a deposit for group bookings to limit loss if there is a last minute cancellation, are examples of every day risk assessment.

For Smaller premises, an in-house risk assessment is likely to be sufficient to comply with Martyn’s Law, and more guidance, including templates, is available from the Protect UK website. For larger, more high profile, or more complex premises, such as stadiums and large venues, a Threat Vulnerability & Risk Assessment (TVRA) and Vehicle Dynamics Assessment (VDA) are advisable to identify specific threats and vulnerabilities. For this, you will need a trained expert to provide an analysis of risk, along with advice on proportionate protective measures.

PLANNING AND TRAINING Your counter terrorism plan should be based on what can be done to prevent an attack from happening, as well as focusing on minimising the potential harm should an attack take place.

Training is integral to preparedness and, alongside first aid training, you should consider ACT (Action Counters Terrorism) training for your team, which can be accessed online, free of charge and takes less than an hour. Again, this is available from the Protect UK website and it is designed to help your team know what to do in the event of an attack. Higher risk premises should also consider SCaN (See, Check and Notify) training, which is usually provided by your local Police CTSA (Counter Terrorism Security Advisor).

PROPORTIONATE PROTECTION As Martyn’s Law (hopefully) comes closer, the key message is, don’t panic! A due diligence approach to understanding and responding to risk is the main requirement. For some premises, this may mean installing hostile vehicle mitigation equipment (HVM) or employing security specialists that can carry out K9 explosives and pyro detection sweeps. For many premises, however, training and briefing your team will be the main requirement.

Seeking expert advice will give you peace of mind, and you should certainly check that any security professionals you hire are first aid and ACT-trained, as well as having the certification required to offer risk assessment, HVM or K9 services.

Barnsley Win 2024 Drinkaware Walking Football Cup “We wanted to provide positive opportunities for the community of Kirklees to improve their health by being able to take part in physical activity while also having education around sensible drinking habits. This programme saw sessions rolled out across different areas of Kirklees and allowed people to access the Foundation’s programmes in a very local setting.

More than 80 walking footballers from Huddersfield, Barnsley, Wakefield, Sheffield and Oldham took part in the Drinkaware Cup earlier this month.

The tournament was the culmination of a year-long walking football programme, delivered as a partnership between Huddersfield Town Foundation (HTF), Drinkaware, and HEINEKEN UK. Nine teams from Huddersfield, Barnsley, Wakefield, Sheffield and Leeds took part featuring more than 80 players.

“It has been fantastic to see how the charitable and private sector can come together as a force for social change, offering sessions free of charge is helping to remove some of the barriers people face engaging in physical and sporting activities.

Improving the standard of health in our community can drive many other benefits and we are really pleased with the positive results.”

The 12-month walking football programme was primarily aimed at men to improve their health and lifestyles. The programme delivered light touch alcohol education and was free for residents from Huddersfield and Kirklees.

More than 120 men aged 50 to 87 took part in weekly football sessions with each being asked a series of completely anonymised health and lifestyle questions and took the Drinkaware Drinking Check. They were also given health advice and monitored throughout to see what had changed in their lives. Research shows men over 55 are more likely to drink at a high-risk level, which is defined as consistently drinking above the Chief Medical Officer’s low-risk guidelines of 14 units a week.

Adam Jones Business, Development and Partnership Director, at Drinkaware, said: “As a lifelong amateur football player myself, at Drinkaware we know that sport is a powerful way to bring people together, help them get active and support healthier lifestyles.

Kim Leadbeater MP, Member of Parliament for Batley & Spen, and Huddersfield Town FC fan, said:

“We’re delighted with the positive results of the programme, and seeing people adopt healthier and lower risk drinking habits.

“I was delighted to hear about the great work being delivered by the Huddersfield Town FC Foundation, Drinkaware and HEINEKEN UK.

“It is our hope that this partnership model becomes a template for helping communities get more active while also providing education around alcohol; which can be replicated up and down the country.”

“I passionately believe that all sections of society have a role to play in driving better health and wellbeing outcomes and encouraging people to be physically active.

James Crampton, Director of Corporate Affairs, HEINEKEN UK, said:

“This partnership is a great example of exactly that.”

Siobhan Atkinson, Chief Executive Officer, Huddersfield Town Foundation, said: “We have been absolutely thrilled to partner with Drinkaware and HEINEKEN UK to deliver this pioneering Walking Football programme across Kirklees.

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene, whether it’s the hot weather or the brighter evenings. We conducted a survey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere. The survey results give us insight into what music people want to hear on a first date. Whether you’re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those nervous first daters.

The survey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%). Music can be a great way to start conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%) *.

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear. This means that you can use slow, relaxing music to slow your brain-

“We have been delighted to partner with Huddersfield Town Foundation and Drinkaware on this innovative and targeted solution to increase awareness of alcohol harm and to advocate the importance of moderating consumption.

“We hope that this partnership model can become a template for helping communities get more active while also providing education around alcohol; one which clubs are able to replicate up and down the country.”

waves and enter relaxing brain states.” So, when the first date nerves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: • Bars should bop to pop (47%) • Pop music in a pub (48%) • Restaurants should add chill out music to the menu (63%) • Cafes should look to play chilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits.

See the advert on the facing page for further information. *A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

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Sommet Education Launches Foundation to Support Hospitality Sector Employment Challenges, as New Research on Attractiveness of Hotel, Restaurant and Customer Experience Professions Is Released Sommet Education Foundation engaged OpinionWay, a pioneering market research institute, to conduct a comprehensive European survey to identify the key factors that attract and retain talents in the hospitality industry. 1,300 young professionals and hospitality HR managers across Europe were interviewed, along with 20 key industry leaders encompassing the broader spectrum of the sector, including hotels, restaurants, travel, tourism, independent, medium-sized and large hotel groups, and high-end retail.

Sommet Education, a leading worldwide player in hospitality education boasting a community of 10,000 students and 60,000 influential alumni worldwide, has launched its Foundation, a significant milestone aimed at supporting employment challenges within the hospitality sector.

The Foundation will concentrate on tackling the sector’s employment challenges by focusing on two levers of action: offering scholarships for hospitality education to talented individuals from disadvantaged backgrounds, and advocating for careers and professions in hospitality.

EMPOWERING INDIVIDUALS FROM UNDERSERVED COMMUNITIES TO PURSUE REWARDING CAREERS IN HOSPITALITY The launch comes at a pivotal moment for the industry, with the travel and tourism sector projected to provide employment for 449 million people worldwide by 2034, according to the World Travel & Tourism Council (WTTC). By then, 12.2% of the global workforce will be powering this vibrant sector. Despite these promising figures, many destinations and hospitality employers continue to face recruitment challenges.

Drawing on Sommet Education’s long-standing commitment to developing hospitality talent, the Sommet Education Foundation will leverage its global network of hospitality schools (Glion Institute of Higher Education, Les Roches, École Ducasse, Invictus, and Indian School of Hospitality) to train and open doors to careers in this industry for individuals from diverse and socially disadvantaged backgrounds.

The Sommet Education Foundation will identify talents supported by a network of social partners, including UN agencies, governmental entities and NGOs. Talents will be selected in alignment with the framework of United Nations Sustainable Development Goal number 4, focusing on inclusive education. Funding and support will be provided to educate and empower, particularly youth from impoverished backgrounds and women, while also creating lifelong learning opportunities and ensuring talents are gainfully employed within the sector.

SOMMET EDUCATION FOUNDATION PATRONAGE “Joining the hospitality industry is more than a job guarantee; it is a promise of a rewarding and fulfilling career nurtured by human encounters, passion, cultural exchanges, and experiences,” said Anouck Weiss, Executive Vice-President at Sommet Education Foundation. “By offering scholarships leading to employment opportunities, we aim at offering

life-changing opportunities to a new generation of talents and empowering them with the necessary skills to join the thriving hospitality industry.”

The Foundation can already count on Accor as a Founding Patron. The hospitality group has already committed to promoting talent development, fostering social equality, and bolstering economic growth through a first dedicated initiative in India. Steven Daines, Chief Talent & Culture Officer at Accor, said: “As a leading hospitality group, investing in people’s talent is a key priority. Hospitality is a sector that transcends territories and borders. This implies open-mindedness and connection to others. I am proud to be in a sector that promotes cross-border work experiences and multicultural environments”.

Echoing his views, Anne-Sophie Beraud, SVP Diversity & Inclusion & Social Care at Accor, added: “The success of our employees must not be determined by diplomas, origins or nationalities. We want to guarantee each of our talents the opportunity to reach their full potential by preventing inequalities and discrimination.”

PROMOTING HOSPITALITY PROFESSIONS: SURVEY SHOWS STRONG SECTOR ATTRACTIVENESS AND EMPLOYER VOLUNTARISM TO ATTRACT AND RETAIN NEW TALENTS To inform the Foundation's roadmap and strategic direction, the

The research found that the service sector holds considerable appeal for 85% of young professionals across Europe. Three-quarters of young European professionals would be ready to join high-end hotels, restaurants and retail shops, praising the career opportunities, especially internationally, and the people-to-people connections. The survey confirms the overall challenge of the sector throughout Europe, with 59% of HR managers facing employment challenges. 78% state that Generation Z (18 to 28 years old) brings specific challenges around identification, recruitment and loyalty.

HOSPITALITY’S UNIQUE PROMISE FUELS OPTIMISM IN THE SECTOR Professionals within the sector are resolutely convinced of the depth and appeal of their respective fields, the survey found, with an overwhelming 86% expressing confidence in the sector’s allure. Moreover, they exhibit unwavering faith in their ability to sustain employee commitment, rating it at an impressive 7.5 out of 10.

This sector offers pathways for individuals to advance socially and professionally, regardless of their educational background. It stands out as one of the few industries where individuals can achieve rapid success and take on greater responsibilities over time, effectively climbing the social ladder. This unique promise of upward mobility makes it particularly appealing to many. Furthermore, employers place a premium on motivation, soft skills and service-oriented personalities, prioritising these qualities over formal diplomas and are ready to invest in their talents. The overwhelming majority – 93% of HR managers – emphasise the centrality of training in fostering talent excellence, development and long-term loyalty.

On this subject, Laurent Kleitman, Group Chief Executive at Mandarin Oriental, shared: "Architects design the buildings of tomorrow. I would like people coming out of hospitality schools to be able to design the experience of tomorrow.”

Punch Pubs Joins Forces for Community Beach Clean in Cornwall Goals – Good Health and Well-being, Affordable and Clean Energy, Decent Work and Economic Growth, and Responsible Consumption and Production.

Independent pub company Punch Pubs & Co has undertaken a Community Beach Clean in partnership with Sharp’s Brewery and Biffa Waste Management, as part of a joint effort to help protect and preserve the coastline for future generations.

Punch has committed to achieving Net Zero emissions by the end of 2040.

The event, which took place on Thursday 18th April) saw over 50 members of the community, the Eden Project and local Parliamentary officials descend on Crantock beach.

As part of their combined mission, all three businesses involved in the beach clean helped to recover over 35kg of waste on the day, which has since been placed into Biffa’s respected commodity markets.

The beach clean is in line with Punch’s ESG strategy, or Punch Promise as they call it, and is a fundamental part of their ‘Doing Well By Doing Good’ programme, which underpins everything the business sets its heart to.

ESG is embedded across many elements of the business, as they continue to involve their employees, Management Partners, Publicans, and suppliers in making their business and, in turn, their businesses more ethical and environmentally friendly. CEO, Clive Chesser, who took part in the clean, said: “I’m incredibly proud of what the team has achieved and want to say a huge thank you to all of the people who not only took part, but who also worked hard to make the event happen.

“This is a fantastic example of communities and our industry coming together to ensure greater awareness of the causes and consequences of marine litter.

“Sustainability has become an area of increasing focus at Punch and reflects our position as a modern, progressive pub company. We have many exciting projects underway as we continue to help drive changes in this space and commit to a better world.”

The businesses’ Punch Promise is underpinned by four of the United Nations Sustainable Development

Pre and post beach clean, participators gathered at The Cornishman pub, one of Crantock’s hotspots where Publican, Dave Ruddock, supported the event and hosted participators offering pasties and pints.

James Nicholls, Marketing Controller of Sharp’s Brewery, said: “With our brewery situated so near the coast in Rock, Cornwall, taking care of our beaches and coastline is really important to us.

“We are always considering ways in which we can continue to protect the coast and we’re delighted to add our support to Punch Pubs and The Cornishman pub for the Crantock Beach Clean.

“It’s always inspirational to see a community come out in force in this way, and rewarding for all to know that they are doing their bit for our coastline and our ocean. Thank you from Sharp’s to all the volunteers who participated and to all at Punch Pubs & Co for setting up the initiative.”

Thanks to its huge success, Punch is hoping to broaden the initiative across the UK, and sign-up many more of their pubs to get involved in clearing up our beaches, woodland and rivers, protecting our environment and reducing waste.

Photo credit: Tom Last

Porkka - A Wide Range of Solutions to Meet Your Needs Porkka is a leading Finnish manufacturer of high quality, energy efficient refrigeration, Cold -rooms & hot-holding equipment and have been supplying high quality solutions to the UK commercial catering industry, education, medical & marine sectors for many years. Porkka UK has its headquarters in Binfield Berkshire, from where wo operate a wide network of dealers and installation partners. Porkka maintains a large stock of spare parts in Binfield for next day delivery country wide. We have recently taken steps to enhance our spare parts business by launching a WebStore for 4/7 access to our extensive spare parts list.

Contact Porkka today to see how we can work together for a brighter, more efficient future.

Known throughout the world for their reliability, longevity & energy efficiency, Porkka cabinets, counters,

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modular cold rooms & ice makers are designed and manufactured to the highest standards to withstand the demands of the commercial catering environment.

Porkka manufacture a wide range of standard refrigerated products, and, importantly, we can design and build bespoke solutions for any application from HORECA to Pharma. These capabilities, allied with our unique patented cam-locked PIR solution have seen the Porkka Group go from strength to strength.

Casual Dining Awards 2024 Announce Winners Of UK’s Best Restaurants, Pubs & Bars 22

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James & Thom Elliot, founders of Pizza Pilgrims, were popular winners of the Trailblazer of the Year Award (sponsored by Uber Eats).

They had an evening to remember also picking up awards for Restaurant Brand of the Year (20-50 sites) and Brand Marketing of the Year.

Dishoom, Loungers, Pizza Pilgrims, Mission Mars and wagamama were revealed as some of the UK’s best restaurants, pubs and bars at the 7th annual Casual Dining Awards last night (25th April) at the London Marriott Hotel, Grosvenor Square.

Hawksmoor, Nando’s, Bill’s, Brightside, Blacklock, Caravan, Bundobust, All Bar One, Albert’s Schloss and Inamo were among the other leading brands who took home prestigious awards. These covered everything from New Concept of the Year and Sustainable Operator to Employer of the Year and Menu Innovation.

The Casual Dining Awards winners in full:

Stephen Herring, Event Manager of the Casual Dining Awards & the Casual Dining show, says: “The Casual Dining Awards surpassed all expectations. It provided an excellent platform for the dynamic, passionate, and innovative operators in this industry to unite and celebrate their achievements. It is inspiring to see the drive and commitment within this resilient sector. Thank you to the sponsors, judges, nominees and congratulations to all the deserving winners!”

Thomas Heier, the CEO of wagamama commented "The Casual Dining Awards are a great opportunity to celebrate the hard work and achievements across the industry. It is important to celebrate the consistent hard work and dedication that goes into growing and developing the hospitality sector at our industry awards."

Jane O’Riordan, chair of Caravan, Turtle Bay and Red Engine, received the prestigious Special Award for her extraordinary contribution and commitment to the casual dining industry.

O’Riordan is also the chair of the innovation working group within the government’s Hospitality Sector Council to help encourage change through new processes and increase productivity. Previous winners include Mark McCulloch, founder of Hospitality Rising, Peter Martin, founder of Peach 20/20, and Kate Nicholls OBE, Chief Executive, UKHospitality.

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process. To the catering industry and food manufacturers, they were long considered a valueless waste product. To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks. To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after.

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industry.

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments. One

• Special Award-Jane O’Riordan • Trailblazer of the Year – James & Thom Elliot • Legendary Brand – All Bar One • New Concept of the Year - Brightside • Opening of the Year – Caravan – Covent Garden • Sustainable Operator – Hawksmoor • Employer of the Year (1-49 sites) – Dishoom • Employer of the Year (50+ sites) – Nando’s • Menu Innovation (1-25 sites) -Bundobust • Menu Innovation (26+ sites) – wagamama • Brand Marketing of the Year – Pizza Pilgrims • Best Use of Technology – Inamo • Best Designed Site of the Year – Faber-Hammersmith with Natalie Waldron Design • Best Family Dining Experience – Bill’s • Pub/Bar Brand of the Year (1-49 sites) – Albert’s Schloss • Pub/Bar Brand of the Year (50+ sites) – Lounge • Restaurant Brand of the Year (1-19 sites) – Blacklock • Restaurant Brand of the Year (20-50 sites) – Pizza Pilgrims • Restaurant Brand of the Year (51+ sites) – wagamama • Casual Dining Group of the Year – Mission Mars

estimate suggests that this could account for a fifth of all used cooking oil.

This increase in value is driven by legitimate industry demand as alternative fuel sources become mainstream.

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recovery unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community.

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils. As part of the agreement, they are supplied with free installation and service of Fatstrippa Grease Recovery Units. The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers.

Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industry in the coming months.

So how much is your used cooking oil worth, probably more than you think!

Call 020 7207 7713, Email info@fatstrippa.co.uk or see the advert on page 2.

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro THE NEW SPEEDWRAP PRO

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety. Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade.

The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents.

That’s not to say plastic waste isn’t also a problem that we need to solve. But the impact of food waste is much more serious, while also being harder to describe and much less direct. And, as around 12% of all wasted food occurs in the hospitality and foodservice sector, foodservice operations have a direct influence on this very real problem.

At Prowrap, we’re committed to helping foodservice operators balance food and material waste, minimising both to create a more efficient, profitable kitchen.

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint. Meanwhile, the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients.

That’s why we’re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro – making them faster, safer, and more efficient.

SAVING MONEY AND MATERIALS WITH EVERY USE Outside of environmental considerations, there’s also the financial angle to consider. Wasted food is wasted money – and, at a time when the cost-of-living crisis is squeezing already thin profit margins, this can have catastrophic consequences.

WRAP estimates that food waste costs the foodservice sector £3.2bn every year – an average of £10,000 per outlet. This is money that many outlets simply cannot afford to lose. Throwing food in the bin means you’re leaving money on the table.

However, on particularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time.

That was the problem we, at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser. Like its predecessor, it cuts

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted. If you’ve ever spent precious time wrestling with a box of cling film trying to get the integral cutter to make a clean cut, you’ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes. No more soggy serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts every time. That’s Speedwrap Pro. All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process. The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste.

Both models include antimicrobial technology for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preserving highly perishable ingredients. But the benefits of the new dispensers go beyond reducing food waste, as they are also designed to reduce material waste with each use.

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range. The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use. We’re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content.

As the foodservice industry continues to throw up unexpected challenges, it’s important for operators to have a set of tools and processes they can rely on. That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency.

For further information visit https://wrapex.com

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Cocktail Culture Can Draw Benefits, But Faces Challenges from Gen Z, says GlobalData more ambivalent to alcohol than their predecessors, with different values and goals. The data reinforces the idea of Zoomers as a key generation for “less but better” consumption.

he ongoing rise in popularity of cocktails, in traditional hand-mixed as well as ready-to-drink forms, is benefitting from the emergence of Generation Z into the alcohol market. However, cocktail culture risks stagnation if overly fixated on nostalgic themes. Gen Z’s inclination towards quality over quantity, demanding innovation and relevance in their drinking experiences, is shaping the evolving landscape of cocktail consumption, says GlobalData, a leading data and analytics company, in its new report, Industry Insights: Cocktail Culture.

Parker notes: “Tradition has been described as an anchor weighing down innovation in the cocktail marketplace. The old favorites of the cocktail market remain relevant to a large degree, but they are familiar and not exciting to younger generations looking for relevance to their preferences and need for experiential challenges. Cocktail culture has a reactionary element to it, recycling trends from the past, which might appeal to retro connoisseurs and older consumers, but threatens the ability to keep the segment vital for newer consumers.

Richard Parker, Principal Consumer Analyst at GlobalData, comments: “Cocktail culture is a historic trend that has undergone several movements over its more than 200 years history. In 2024, it has been influenced by relatively recent developments – the craft alcohol craze, home-based indulgence and entertaining during the COVID-19 pandemic, increased RTD product diversity and sophistication, and the emergence of a more experiential, quality not quantity-focused Gen Z. “The nature of Gen Z, as the heir to Millennials’ role as the defining consumer generation in the 2020s-2030s, is key in guiding the demand space evolution for alcoholic beverages.”

Overall, this becomes a discussion of “democratizing” the cocktail experience – making it more relevant to a wider range of consumers and less exclusionary based on perceptions of exclusivity.

A generational effect is seen in survey findings by GlobalData in how consumers described their spending on pubs, clubs, or bars*. Gen Z is well above average by generation in terms of reporting very high spend on-trade. This is despite the widely accepted view that Zoomers are

Parker concludes: “The risk is that a maturing Gen Z, with other interests and motivations, see mainstream cocktails and related bar concepts as anachronistic, especially those with a strong heritage basis.” *GlobalData 2023 Q4 Consumer Survey – Global, published in Q4 2023, sample size – 21,291

Hilton Launches Zero-Waste Menus Across its Flagship UK Hotels Hospitality company Hilton has introduced a series of zero waste and low waste menus in the UK to mark Stop Food Waste Day. According to UNEP’s Food Waste Index Report 2024, a staggering one billion tonnes of food is wasted each year, equating to one fifth of all food available to consumers. Notably, the food services industry contributes over a quarter of this waste. In total, an estimated 8-10 percent of global greenhouse gas emissions are associated with food that is not consumed.

In response, Hilton’s “Taste of Zero Waste” menus have been launched to showcase how hotel operators can join the global fight to reduce food waste, harnessing a range of techniques that can be implemented in kitchens of any size.

Launching on Stop Food Waste Day this week the menus will offer a unique take on zero waste cuisine, curated by leading chefs at hotels including London Hilton on Park Lane, Hilton’s first hotel in the UK which opened in 1963; Hilton Manchester Deansgate, Hilton’s largest hotel in the North of England; Hilton London Metropole, Hilton’s largest hotel outside of the US; and DoubleTree by Hilton Brighton Metropole, newly refurbished in 2023.

Emma Banks, vice president, F&B strategy and development, EMEA at Hilton said: “The launch of these new menus marks another step in the global fight against

food waste. Conscious dining isn’t just a trend; it’s a deeply held value that guides where we all choose to indulge and unwind. These dishes have been designed to demonstrate the best-in-class techniques in use across our hotels all over the world every day – brought together to raise awareness of our ambition to continue reducing food waste across our operations, simultaneously empowering guests to make more mindful choices and inspiring them to reduce waste in their own kitchen at home.”

The initiative builds upon Hilton’s success in reducing waste sent to landfill by more than 50% (according to a 2008 baseline) and sits alongside its commitment to implement a food waste reduction programme in every hotel kitchen. It is underpinned by the company’s longstanding partnerships with like-minded businesses and suppliers working towards the same goal of reducing waste output as much as possible.

Paul Bates, executive head chef, Hilton London Metropole adds: “As chefs, we are the catalysts for positive change and have the opportunity to set the bar for sustainable dining. Our menu inspires diners to embrace new flavours, while empowering them to lead the charge when it comes to tackling food waste. We look forward to guests joining us on this culinary adventure and helping us make a meaningful difference, one delicious dish at a time.”

Clermont Hotel Group Unveils New F&B Concept At Thistle Heathrow Clermont Hotel Group, the largest hotel owner-operator in London, is introducing a brand-new F&B outlet at its Thistle Heathrow Terminal 5 hotel this spring. Created to drive dwell time and provide guests with a dining and entertainment space, the Aviator Sports Bar & Restaurant opens this April following a £240K investment.

The location also plays host to a number of meetings, events and conferences, with the largest space holding 550 seated.

To help enhance and refresh the guest experience, Aviator Sports Bar & Restaurant has been developed by comprehensively refurbishing both the existing bar and restaurant areas. Helping guests kick into ‘holiday mode’ the space encompasses both a restaurant area and bar section – with a pool table and screens for showing sport from TNT and Amazon. The redesign has also helped expand the capacity for guests, with the bar area

accommodating 102 covers and the restaurant 100 covers.

Marc Saunders, Group Sales & Marketing Director at Clermont Hotel Group, comments: “Our portfolio of Thistle venues are all situated in prime, convenience-focused locations and our Thistle Heathrow Terminal 5 is no different. Extensive research revealed that there is a clear desire for our guests to be able to kick back, relax and switch into holiday-mode as soon as they check in, even if they are staying with us just one night ahead of jetting off on holiday. Alongside this desire for a quality food and beverage offering, there was also a clear need to create a multi-functional space with entertainment elements, which is why we have incorporated screens and a pool table – and inspired by its airport location, the Aviator Sports Bar & Restaurant was created. We also hope that the new space broadens appeal to the local community as well as our hotel guests.”

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

One answer is in waste disposal and in particular food waste disposal. If you can reduce your food waste wheelie bins your bills will go down.

The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easy-to-use technology which has been in the UK for over ten

years now. The concept is very simple: you load the food waste throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume, a fraction of the original wet food waste. Simple and effective.

Six models from 20kg to 350kg daily capacity take all types of food waste so even small premises can benefit. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “The new legislation will add costs. This machine will reduce your costs. It’s also a hygienic solution which ends the headaches from vermin and pests of food waste in bins and compactors.” said David Boyd from Eco-Smart.

For more information and a brochure go to www.bergmanndirect.co.uk or call 01522 692888

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Nominations Open for Institute of Hospitality’s Annual Awards 2024 The search is on for the ‘best’ the hospitality industry has to offer, as the Institute of Hospitality launches its 2024 Awards and glamourous black tie, Annual Dinner.

aims to recognise teams that can show evidence of outstanding commitment to Continuing Professional Development (CPD), supporting individual professionals at all levels of their careers and who have collectively made positive impacts across the organisation.

IoH CEO Robert Richardson FIH MI confirmed: “Our awards are the highlight of our annual programme of events and, I’m proud that this year’s competition is again open to anyone, anywhere in the world, from small to large organisations, who work in any area of our diverse hospitality industry.

3a. Talent Development Team of the Year 2024 – Large Businesses This award is open to large businesses in any location across the hospitality, leisure, and tourism sectors. It aims to recognise teams that can show evidence of outstanding commitment to Continuing Professional Development (CPD), supporting individual professionals at all levels of their careers and who have collectively made positive impacts across the organisation.

“In 2023, the nominations we received were of an incredibly high standard. And this year, we expect no less. The talent across our global hospitality network never ceases to amaze me, so we are excited to see and celebrate some fantastic entries again this year.”

The award categories for 2024 are:

4. OUTSTANDING CONTRIBUTION TO THE INDUSTRY 2024 – NOMINATED BY IOH FELLOWS

BEST EDUCATIONAL PROGRAMME 2024 – SMES This award is open to SME employers in any location across the hospitality, leisure and tourism sectors. It aims to recognise those organisations that can show evidence of an engaging graduate programme, Apprenticeship scheme and/or inspirational student placement scheme.

Nominations for this prestigious award can only be made by a member of the IoH’s College of Fellows. Fellows can nominate any individual (an IoH member or non-member), from across the hospitality, leisure, and tourism sectors. This award will be presented to an individual who has made an outstanding contribution to the industry.

1A. BEST EDUCATIONAL PROGRAMME 2024 – LARGE BUSINESSES

ANNUAL AWARDS DINNER 2024

This award is open to large businesses in any location across the hospitality, leisure and tourism sectors. It aims to recognise those organisations that can show evidence of an engaging graduate programme, Apprenticeship scheme and/or inspirational student placement scheme.

This year’s Annual Awards Dinner 2024 will be held at the Headquarters of the Honourable Artillery Company (HAC), in London, on Monday 17 June 2024.

2. THE GREGORY DE LA PEÑA-HALL FIH DIVERSITY, EQUITY, INCLUSION AND BELONGING EMPLOYER OF THE YEAR AWARD 2024 – SMES This award is open to SME employers in any location across the hospitality, leisure, and tourism sectors. It aims to recognise employers who have shown an outstanding commitment to Diversity, Equity, Inclusion and Belonging (DEIB) and can demonstrate how it has positively impacted the business and the wider hospitality industry.

2a. The Gregory De La Peña-Hall FIH Diversity, Equity, Inclusion and Belonging Employer of the Year Award 2024 – Large Businesses

The winners will be announced in the historic and ceremonial surroundings of the (HAC), established by Royal Charter on 25th August 1537. Occupying its current site at Artillery Gardens since 1641, to this day it stands true to its original charter “for military exercise and training and better defence of the realm.”

Robert continued: “This year’s winners and guests will be part of an incredible event. Celebrating this year’s achievements against the historic military backdrop of this dramatic venue. It’s definitely an event not to be missed.”

The highly contested Hospitality Assured 2024 Awards for Service Excellence will also be presented on the night.

TIMELINE

This award is open to large businesses in any location across the hospitality, leisure, and tourism sectors. It aims to recognise employers who have shown an outstanding commitment to Diversity, Equity, Inclusion and Belonging (DEIB) and can demonstrate how it has positively impacted the business and the wider hospitality industry.

Closing date for entries is 5pm on Monday 20th May 2024

3. TALENT DEVELOPMENT TEAM OF THE YEAR 2024 – SMES

Apply here to submit your online 2024 awards entry.

This award is open to SME employers in any location across the hospitality, leisure, and tourism sectors. It

Book here for the Annual Awards Dinner 2024.

Shortlisted finalists will be announced on Tuesday 28th May 2024.

Winners will be announced at the IoH Annual Dinner & Awards on Monday 17 June 2024 – Dinner 18.00 – 22.30

CAMRA Urges Business Secretary To Act Over ‘Fresh Ale’ Dispense Method Dispute The Campaign for Real Ale (CAMRA) has written to the Business Secretary as part of their campaign to raise awareness of what they say is “misleading consumer practices”.

In the letter, the Campaign explains that National Trading Standards have said that they don’t have the powers to investigate the ‘Fresh Ale’ concept launched by Carlsberg Marton’s Brewing Company, which involves serving filtered and kegged beer through handpumps that are usually used exclusively for cask-conditioned beer.

National Trading Standards reported that they are unable to investigate ‘Fresh Ale’ at a national level, despite their predecessor agency, the Local Authority Co-ordinating Body on Trading Standards (LACOTS), carrying out a similar investigation in the 1980s.

just over half of the CMBC Joint Venture.

In the letter to the Business Secretary, CAMRA Real Ale, Cider and Perry Campaigns Director Gillian Hough said: “The impact of this perniciously misleading form of dispense will affect the reputation and availability of cask-conditioned beer in all pubs and social clubs – an integral part of British heritage and pub culture.”

“It is a self-evident fact that consumers should be as fully informed as possible about the product they are buying at the point of dispense. CAMRA is deeply concerned because, for beer drinkers, the use of a handpump to dispense beer is an indication that the beer is cask-conditioned, which these products are not.

The investigation by LACOTS found that using handpumps to dispense kegged beer was misleading to consumers, and they issued advice to all local Trading Standards officers.

Nik Antona, CAMRA Chairman said: “We are now asking the Business Secretary to step in and allow National Trading Standards to investigate Carlsberg Marston’s misleading ‘Fresh Ale’ dispense method at a national level.

The Campaign has also submitted a formal complaint to West Northamptonshire Trading Standards, who are believed to have a ‘primary authority’ agreement in place with Carlsberg Ltd, the global brewer forming

“Of course, if Carlsberg Marston’s were interested in being transparent, they could simply serve their ‘Fresh Ales’ from keg fonts, and be proud and clear about the characteristics of the beers.”

Mayfair Bar Launches £220 Cocktail A bar in London’s affluent Mayfair has added a new cocktail to its menu, costing guests £220 per glass.

The Revery Bar, located on Park Lane at London’s Hilton Hotel, calls the drink the Maven of Mayfair.

The luxurious cocktail is a mix of Clase Azul and Grand Marnier. Lillet Rose adds floral notes, while Italicus adds citrus and herbal notes. Maven de Mayfair then includes Dom Perignon Rose, then gives the drink a final touch of edible

gold sprinkled into the glass.

The cocktail is served in a Baccarat crystal flute, which the team states is the only glass “worthy” of such a high-end drink.

“Designed to be enjoyed within the comfortable luxe of Revery’s red and warmly lit décor, the Maven of Mayfair features an elite blend of Clase Azul with the rich and complex Grand Marnier,” a spokesperson for the hotel bar said.

Image: Revery/London Hilton Park Lane

Making Stays Exceptional: Insights From A Keeper Of The Elusive ‘Golden Keys’ 28

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By Simon James, Head Concierge at Burgh Island Hotel (www.burghisland.com) Amongst those working in the hospitality sector, there’s a consensus that hospitality is not just a job but a calling. Those drawn to hospitality typically have a passion for providing clients with exceptional service and memorable experiences. In the hotel world, the concierge team is at the forefront of this mission – sharing with guests their knowledge, care and problem-solving skills to make their visits as gratifying as possible.

ROLE OF THE CONCIERGE When people think about a concierge team, they may presume their service is limited to booking theatre tickets and restaurant reservations, but the concierge’s remit – and value – extends far beyond this. Indeed, at Burgh Island hotel – an iconic art deco retreat on Devon’s secluded Burgh Island – we encourage guests to contact the concierge team before arrival to help plan their visit.

Concierges are experts on their locale, with carefully-curated knowledge on the best places to eat, the most rewarding things to do and the most enjoyable places to visit. Guests may ask them to help book reservations at the most exclusive restaurants, arrange entry to the most in-demand tourist attractions or source elusive tickets for events – which sometimes comes with the ability to bypass queues. But concierges can also help with more bespoke requests – including anything from offering ideas to help make an anniversary special through to handling deliveries, organising private security services, coordinating meetings, providing directions, resolving complaints and arranging transport to make a stay seamless and stress-free.

Taking this broad scope into account, the role of a concierge encompasses everything from personal assistant to local expert and event planner. Crucially, their service is completely free and their information is unbiased. In some hotels, concierges are now called guest relations managers to reflect the important role they hold – whether welcoming new and returning visitors or acting as a liaison between guests and hotel staff to ensure any issues are swiftly resolved.

Each guest has a unique story, a set of preferences and a desire to feel seen and appreciated. Whether remembering a guest’s favourite drink, dietary restrictions or interest in certain activities, the ability to anticipate and fulfil their needs is what sets apart the best hotels.

ELEVATING HOSPITALITY THROUGH LES CLEFS D'OR Les Clefs d’Or – or ‘the golden keys’ – represents the pinnacle of concierge excellence. This prestigious association of concierge professionals was officially founded in 1952 and is based on the principles of service and friendship. It now has around 4,000 members across more than 80 countries. Membership is a mark of distinction; members must have several years of hotel concierge experience, undertake comprehensive testing and demonstrate their ability to deliver the highest level of service.

At Burgh Island hotel, our Head Concierge holds these distinguished keys, which not only represent excellence but also unlock access to a global network of concierge experts. Members can confer with like-minded individuals, benefit from training and development opportunities, and access invaluable resources – sharing insights and best practice to elevate their craft to new heights. What’s more, when faced with a challenging request, they can call on the expertise of their global network to accomplish it – enhancing their guests’ experiences and setting new standards of hospitality excellence worldwide.

CULTIVATING BESPOKE EXPERIENCES At Burgh Island hotel, we strive to provide a symphony of attentiveness, care and attention to detail towards our guests so that they are enveloped in an atmosphere of warmth and hospitality. Every gesture, whether through handwritten notes, personalised greetings or curated recommendations, is done with sincerity and authenticity, and our commitment to creating memorable experiences resonates with guests long after they have departed.

We take the approach that nothing is too much trouble and we delight in cultivating bespoke experiences.

Our concierge team can arrange anything from artist experiences and workshops through to fishing trips, sea tractor rides, curated island walks, surfing and paddleboarding experiences, and outdoor picnics – while providing insight about the cultural and architectural history of this unique island.

MAKING STAYS EXCEPTIONAL

ADVICE FOR ASPIRING HOSPITALITY PROFESSIONALS

Customer service is paramount in hospitality. The most successful concierges are those who make their guests’ visits exceptional by anticipating their needs, understanding their preferences and providing a personalised, considerate service.

Exceptional hospitality lies in fostering a culture where every guest interaction is tailored to their individual needs. Understanding the unique preferences of each guest and responding accordingly leaves a lasting impression.

Good hospitality service is about making guests feel valued and understood. This extends beyond the tangible aspects of a guest’s stay – it encompasses the emotional connection forged through thoughtful gestures and genuine interactions.

For those aspiring to enter the world of hospitality, embracing a mindset of continuous learning and consideration is key. By prioritising empathy, personalisation and professional development, aspiring professionals can achieve a rewarding career in hospitality and enrich the lives of their guests .

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‘Nature Positive’ Report Marks New Collaborative Era in Travel & Tourism Issue 210

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The leading players of Travel & Tourism globally have published a landmark joint report setting out their joint plan to help halt and reverse biodiversity loss.

front of integrating tourism into the broader UN biodiversity agenda, including supporting the work of the Secretariat of the Convention on Biological Diversity (CBD).

Launched on Earth Day 2024, “Nature Positive Travel & Tourism in Action” is the creation of the high-level ‘Nature Positive Tourism Partnership, made up of the World Travel & Tourism Council (WTTC), the World Tourism Organization (UN Tourism) and the Sustainable Hospitality Alliance (the Alliance).

“This pivotal new collaboration among key global players sets a robust framework for sustainable practices that not only drive significant impact but also exemplify the power of united efforts in conserving biodiversity.

Developed in collaboration with specialist consultancy ANIMONDIAL, the report is the sector’s pledge to support the implementation of the Kunming-Montreal Global Biodiversity Framework (GBF), the UN’s Biodiversity Plan.

It presents more than 30 case studies of inspiring and progressive actions from around the world involving large and small businesses, national and local government agencies, civil society groups, and inter-sectoral partnerships.

By offering actionable guidance and insights, this report not only highlights the intrinsic link between biodiversity and tourism’s resilience, but also empowers businesses to become stewards of nature.

HISTORIC PARTNERSHIP FOR NATURE Julia Simpson, WTTC President & CEO, said: “This historic partnership with Travel & Tourism heavyweights is a significant step in our collective journey towards a more sustainable and responsible sector.

“This report is not merely a publication but a movement towards integrating environmental stewardship into the core of travel experiences.

“As we celebrate Earth Day, let us heed the call to nurture and protect our destinations. Our sector’s reliance on nature, coupled with our expertise in creating inspiring and memorable experiences, means we are ideally placed to be “Guardians of Nature”.”

Mr. Zurab Pololikashvili, Secretary-General of UN Tourism, said: “For years, UN Tourism has been at the fore-

“This report is a testimony to what we can achieve together for nature’s preservation, inspiring a global movement towards more sustainable and resilient tourism.”

Glenn Mandziuk, Sustainable Hotel Alliance CEO, said: “This report is a milestone for Travel and Tourism, representing our commitment as an industry to protect and conserve nature.

“The Alliance is proud to contribute to and collaborate on this insightful and action-orientated report which will bring tangible change to destinations around the world, supporting biodiversity. Nature underpins our society, economies and indeed our very existence.

“The hospitality industry is today a leader amongst industries in its Nature Positive approach and this report signifies how much our industry understands the true value of nature.”

EXPERT-LED COALITION Recognising that the sector has a critical role to play in protecting and conserving biodiversity, the Nature Positive Tourism approach is designed to be a touchstone for actionable change. It focuses on equipping the sector with the tools and insights needed to nurture and protect destinations upon which it depends.

The commitment of the Partnership to work towards “net positive for nature” draws on extensive consultation with experts from business, government, academia and civil society, including the International Union for Conservation of Nature (IUCN) and the World Commission on Protected Areas (WCPA).

The report, which follows the 2022 WTTC report “Nature Positive Travel & Tourism”, includes practical frameworks and real-world examples that encourage both travel providers and travellers to embark on journeys that contribute to the conservation of our natural treasures.

Two-Part Le Gavroche Auction Realises A Combined Total Of £2,269,276 A landmark two-part sale celebrating the outstanding selection of wines, art and objects from Le Gavroche achieved a combined total of £2,269,276 selling 100% by lot.

The two-part auction welcomed registrants from 39 countries, with 60% of bidders new to Christie’s and highlighted Christie’s continued strength with single-owner collections.

Le Gavroche Part I: The Restaurant achieved £392,238 and was 100% sold by lot. The sale was led by the guestbook which sold for £37,800, hugely surpassing its estimate of £3,000-5,000 and containing over 500 signatures from acclaimed visitors over the years including Charlie Chaplin, Paul McCartney, Mick Jagger and Barbra Streisand. Part I also offered a private three-course meal for six guests at Christie’s King Street, cooked by Michel Roux, which achieved £18,900. The entire proceeds of the lot will be donated to industry charity Hospitality Action, established in 1837. The illuminated Le Gavroche restaurant sign sold for £30,240, significantly exceeding its estimate of £1,000-1,500. The iconic ‘Le Gavroche’ Boy painting which hung prominently in the restaurant since its inception in 1967 sold for £21,420, against an estimate of £10,000-15,000.

Le Gavroche Part II: The Wine Cellar achieved £1,877,038 and was 100% sold by lot. The sale featured over 670 lots and showcased an international offering of the restaurant’s world-class wine cellar. Strong prices were achieved across the exceptional selection of Burgundy, including the magnificent Richebourg 1993 from Domaine de la Romanée-Conti which sold for £35,000 against an estimate of £14,000-22,000 for 7 bottles. Amongst the collection of celebrated Bordeaux, two magnums of Château Lafite Rothschild 1945

sold for £15,000 against an estimate of £6,000-8,000. A further highlight of the sale was a pristine collection of noteworthy Vintage Champagne lots. Magnums of Krug 1971 & 1975 (estimate £6,000-8,500 per 4 magnums) realized £9,375.

Michel Roux commented: “I am delighted with the results of the two-part auction celebrating the cherished artworks, special items and wines from Le Gavroche. It has been truly remarkable witnessing such spirited bidding for pieces of the restaurant’s rich history. These items hold immense significance for the Roux family, and I am pleased to see these iconic pieces find new homes.”

Tim Triptree MW, Christie’s International Director of Wines & Spirits and Adam Bilbey, Global Head of Wine and Spirits at Christie’s: “The exceptionally strong result is a fitting tribute to the impeccable cellar of Le Gavroche and demonstrates a shining example of why Christie’s is the chosen auction house for such a significant collection of fine wines. We are thrilled with the results of the sale, which is the first single-owner sale of what is an incredibly exciting season ahead.”

Benedict Winter, Private & Iconic Collections, Christie’s London: “The two auctions have highlighted the enduring legacy of Le Gavroche and the power of collection sales at Christie's. This sale reaffirmed Le Gavroche's global reputation as one of London’s most iconic restaurants. It is wonderful to see such widespread engagement in the sales with new bidders and buyers acquiring many highly sought after keepsakes that they will cherish, ensuring that the legacy of Le Gavroche lives on.”

Pump Technology Ltd Sponsors London Broncos Pump Technology Ltd, one of the UK’s largest supplier of wastewater and sewage pumping systems, has completed a sponsorship deal with Rugby League’s London Broncos.

The Pump Technology Ltd logo will now feature on the back of the team’s shirts and will also feature on pitch-side boards and various other promotional media associated with the club.

Ever since Jeremy Brownlee, the company’s Chairman and an ex rugby player himself, founded Pump Technology Ltd over thirty years ago they have supported and been involved with rugby in all its forms, from youth sides right up to the professional game.

In fact, they are now a major supporter of the London Irish Foundation (who were instrumental in making this deal work) and who they support in the community they work with. LIF also intend to regularly run charity events at the Broncos games.

Jonathan Barker, Pump Technology Ltd’s MD comments: “We are excited to have been able to secure the back-of-the-shirts spot and know that this will increase our brand visibility across the media. We look forward to a long and successful relationship with London Broncos, utilising this to develop our work in the community with our friends at the London Irish Foundation”.

About London Broncos - London Broncos RL is a professional Rugby League Team in the South East of England, based in West London but with fans across the South of England and beyond. The club plays in the Super League, the highest tier of British Professional RL, and is well known for its successful Women’s team and Lion’s Development Programme which aims to integrate the sport into local schools and develop the next generation of Elite Rugby League talent in the South of England.

Head of Commercial, Mark Kemp, says “We are delighted to have Jeremy, Jonathan & all the guys at Pump Technology involved with us through this sponsorship. We would like to thank Andy and his team at the London Irish Foundation for the introduction and bringing this partnership together and we are all looking forward to working together over the coming season and beyond”.

Pump Technology Ltd specialises in supplying equipment from all of the major wastewater and sewage pumping manufacturers and hold extensive stocks in their Aldermaston warehouses.

The group also incudes – LeeSan (Marine Sanitation), Pegasus Pumps (Custom Tank Manufacturers), Pump Technology Services Ltd (Pump Commissioning and Servicing) and Cinderella UK (UK distributors of Cinderella Incineration Toilets).

More information: www.pumptechnology.co.uk or 0118 9821 555

The Rise of Pub Snacks: 30

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A Profitable Opportunity in the UK Hospitality Sector

In the ever-evolving landscape of the UK hospitality industry, where trends come and go, one thing remains a steadfast companion to pub-goers: snacks. Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial support to the licensed trade. In this feature, we explore the significance of pub snacks, their evolving popularity, and how they present a unique opportunity for operators amidst changing consumer behaviours and the backdrop of a major sporting summer.

According to industry data, sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits. This trend underscores the importance of snacks as a revenue stream, contributing significantly to the overall profitability of pub establishments. While snacking is popular all year round, consumers look to the savoury snacks category during summer holidays and sports events when they can enjoy quality time with friends and family.

Comfort is key when it comes to pub and bar food choices and stocking customers’ favourite flavours will heighten their enjoyment.

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

• 38% of pub visitors say they are interested in seeing snack menus in Pubs • 62% of out of home customers buy snacks

Pub snacks have long been synonymous with the quintessential British pub experience. These modest offerings play a pivotal role, especially during times when economic constraints or shifting consumer habits impact dineout behaviour. As people opt to eat out less frequently due to economic uncertainty, pub snacks offer an accessible and affordable alternative, aligning perfectly with the pub's social ambiance.

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The pub sector's reliance on snacks has deepened over the years.

Snacks are an important driver to increase out of home spend. Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 report, savoury snacks was worth £4.16bn and growing at +13.8%.

Snacking occasions are growing +2% with savoury snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs.

The convergence of major sporting events—such as the Olympics and European football championship—provides a unique opportunity for pub operators to capitalize on increased footfall and heightened consumer engagement. During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while

enjoying a selection of savoury treats.

TIPS FOR BOOSTING SNACK SALES To optimize snack sales and enhance the pub experience, operators can implement strategic measures: • Diversify the Snack Menu: Introduce new and innovative snack offerings to cater to varying tastes and preferences, including vegan and gluten-free options.

• Promotional Bundles: Create enticing snack and drink bundles, encouraging customers to explore different combinations.

• Enhanced Presentation: Visibility is Key. Ensure your snacks are visible!

Elevate the presentation of snacks through attractive serving platters or themed offerings tied to major sporting events.

• Seasonal Specials: Introduce seasonal snacks or limited-time offers aligned with sporting fixtures, fostering excitement and boosting sales.

• Social Media Engagement: Leverage social media platforms to showcase snack offerings, promote special events, and engage with customers.

In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of opportunity within the UK hospitality landscape. Their enduring appeal, coupled with the upcoming summer of sport, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage. By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied, one bite at a time.

The Perfect Snack for All Your Trade and Hospitality Needs

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production

process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com or see the advert on page 5.

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Cocktails and Spirits

Issue 210

A Twist on the Traditional – The Perfect Wine Cocktail

If we were to say ‘Port makes the perfect wine cocktail’ you might think we’ve got our wines confused – surely Port is reserved for Christmas?

Port wine is exclusively produced in the Douro Valley region of northern Portugal, an area famed for its Mediterranean climate so, if you think about it, drinking Port as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day.

Visitors to Portugal may have enjoyed Port served chilled as a delicious aperitif.

The traditional way is to pour equal parts white Port and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good). Another super simple serve is to drink Port chilled straight up in a white wine glass or a short tumbler over ice. Not only do these make for refreshing drinks, ‘Port + mixer’ is a great alternative to gin and tonic. And, as well as easy to make, margins are attractive with a ‘house’ bottle of Port available at a relatively low price compared to spirit – and lower ABV. Port can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness. Indeed, Port is often used in cocktails for several reasons:

World's First Pre-Mix Is A Party For Your Taste Buds!

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in February) Pergola Drinks is introducing a second new drink: Tequila and Tonic.

of yuzu citrus. It's fizzy, it's allergen-free, it's preservative-free - and it's about to become your new favourite go-to drink, whether you're chilling at home or hanging out at your favourite bar.

The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla.

Rahul said: "Margarita with Mint and Yuzu takes the tequila experience to a whole new level.

With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding parties.

Pergola Drinks has been created by husband and wife team Rahul and Sheetal Murthy. The company is a cocktail creator with a focus on the premium market.

"What's more, our cans are eco-warriors - no plastic sleeves here, just crush and recycle for a guilt-free sip!"

Sheetal said: "Say goodbye to boring drinks! Pergola's unique flavour combos take the tequila experience to a whole new level.

"Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind! It's like a party for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar."

Last month, Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks.com.

Whether you're interested in sampling our products or have inquiries about marketing support, our team is here to assist you every step of the way.

We are confident that our allergen-free, preservativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience.

Cheers to success and innovation!

Pergola Introducing Our New Offerings Margarita with Mint and Yuzu Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu.

Tequila and Tonic - Cinnamon and Vanilla Flavoured This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating.

rahul@pergoladrinks.com www.pergoladrinks.com

• Port has a distinct flavour profile that sets it apart from other types of wine. It is typically rich, sweet, and full-bodied with notes of ripe fruit, spices, and sometimes a hint of nuttiness. These unique flavours can add depth and complexity to cocktails, providing a rich and indulgent taste experience.

• Whether it's a robust and fruity Ruby Port or a mellow and nutty Tawny Port, the versatility of port makes it a versatile ingredient in mixology. This variety allows bartenders to experiment and create a wide range of cocktails with different flavour profiles.

• The sweetness of Port can help balance out flavours in a cocktail, especially when combined with other ingredients like citrus juices, bitters, or spirits with higher alcohol content. It adds depth and complexity without being overly cloying.

• Port has a long-standing history and is often associated with sophistication and elegance. Incorporating port into a cocktail can evoke a sense of tradition and class, adding a touch of refinement to a cocktail menu. It can be a unique choice for those looking for something beyond the usual spirits.

For more information on Lanchester Wines’ Port and Wine selection, please visit www.lanchesterwines.co.uk

Rosé Port Bramble Over crushed ice pour: • 1 measure Rosé Port • 1 measure gin • ½ measure lemon juice • ½ measure sugar syrup • Fill with lemonade and garnish with summer fruits The beautiful colours in this cocktail make it perfect for Instagram!

White Port and Tonic

AKA the classic Portuguese aperitif

Over ice pour: • 2 measure White Port • Top with tonic (around ½ bottle per glass) • Garnish with a slice of citrus – lemon, lime, orange or a combination all work really well If you’re not a fan of tonic, soda water or lemonade also make refreshing alternatives.

Great Experiences Start Way Before The First Sip… Transform your menu into a sensory apothecary with Flavour Blaster!

Harness the power of scent to deliver mind blowing, instagrammable drinks - treat your patrons to an experience they won’t forget.

Wow your guests with a theatrical aroma filled bubble garnish, perfectly paired to your menu. Choose from over 20 aromas guaranteed to match every spirit, mixer and flavour combination! Our aromas can be used on any recipe - it’s the perfect way to add excitement to your no and low options or make your cocktail menu go viral!

Reveal your cocktails from within our swirling gilded cloche, or encourage guest interaction with an immersive, burstable bubble filled with their favourite scent. Looking for something more unique? Stir up a frenzy with a flock of our hand blown Flamingo glass-

es, or shock your guests with our Electric Jellyfish glasses. With a unique range of quirky drinkware, our collections are guaranteed to set you apart from the rest.

However you choose to serve your drinks, serve them in style with Flavour Blaster bespoke glassware.

The Flavour Blaster aroma gun is more than just an accessory, it’s a tool for success. Enjoy viral marketing at your fingertips with a globally recognised garnish that invokes awe and wonder whenever it is served.

Developed with operators in mind, choose quality with an industry trusted brand - complete with a 1 year guarantee on all products for peace of mind.

For an impression that lasts, choose the original patented aroma gun today. www.flavourblaster.com

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Food Safety

Taking the Fear From the EHO Inspection Ask any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights. But it shouldn’t for establishments who audit carefully and have the right checks and processes in place, an inspection should be an opportunity to demonstrate their competence and secure that crucial 5 rating.

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards. Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores.

Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great. The Safer Food Group have teamed up with a leading Environmental

Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www.thesaferfoodgroup.com The course details the three areas of an inspection and how it will be undertaken. Learners are supported by a comprehensive checklist that allows them to analyse their own operation’s performance in detail, including an action plan that supports them to make improvements as part of everyday business – ensuring that the business is well prepared and food safety is always front and centre, not just saved for inspection day.

‘How to secure a 5 rating’ uses a blend of video and written content to support the learner throughout their training. Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training portfolio. View the course and the whole portfolio here: www.thesaferfoodgroup.com or call 0800 612 6784, info@thesaferfoodgroup.com for more information.

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VERY GOOD

Revolutionise Your Business's Are You Natasha’s Law Compliant? Many Still Aren’t Allergy Management The Food Standards Agency (FSA) have recently announced its support for Owen’s Law - a campaign to mandate allergy information on menus in restaurants and cafes in the UK. As it currently stands, there is only guidance in place to advise those in the food industry to include written allergy information on their menus. It is not currently a legal requirement.

Owen’s Law aims to change the law by requiring restaurants to clearly state the allergy information in all of their dishes.

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter. The FSA also said it would work on developing further guidance for restaurants on how to provide written information for food allergies.

However, if the change in how food businesses supply allergy information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

food outlets.

Businesses may struggle to supply the correct allergen information on their menus every day, especially if any ingredients change at the last minute.

Services like Allergy Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technology as a simple, easy and cheap solution.

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law. With unlimited free downloads and pricing per menu, Allergy Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allergy management. https://allergymenu.uk/

It’s been more than two years since Natasha’s Law came into force, but there’s evidence that many food businesses are still struggling to comply with it.

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present. These need to stand out so a customer can tell at a glance what they’re about to eat.

A 2023 study carried out by Erudus, the market leading source of accurate allergy, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels.

The report also revealed the most common reasons for noncompliance in the sample. In a quarter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information.

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage, with longer-lasting consequences for customer numbers.

THE RIGHT TOOL FOR THE JOB

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes.

Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility.

Pre-printed labels from an external supplier is one alternative, but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches.

An on-site printing solution avoids these issues.

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-touse menu-management software. These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet.

If you’re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as part of a turnkey menu-management system from one of our partners.

To find out more, go to brother.co.uk/food-labelling

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Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range Introducing the new Albert Bartlett inspired by James Martin range, a chef's dream come true for elevating catering menus with convenience and high-quality ingredients.

This range celebrates the renowned quality and taste that has made Albert Bartlett a beloved homegrown brand in the UK.

LUXURY MASH: Crafted from single variety British Albert Bartlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxury. Packaged in 800g containers for portion control, it can be cooked from chilled or frozen without compromising on quality.

CLASSIC MASH:

CLASSIC FRIES: Experience the perfect taste and crunch with these classic fries made from British Albert Bartlett Original Rooster potatoes. Coated and fried to perfection, these gluten-free fries are consistently tasty and crispy, ideal as a classic side or as a base for additional flavors.

A New Oil Enters the Kitchen

This new oil is important because it has properties that will be of interest to professional cooks. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil.

Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch. Made from British grown Albert Bartlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinary innovation.

SWEET POTATO FRIES: Delight your customers with sweet potato fries coated in a unique batter that delivers a crispy outer layer and smooth sweet inner flesh. These fries offer a healthier alternative with the same attention to quality and freshness found across the Albert Bartlett range.

SKIN ON FRIES & TRIPLE COOKED CHIPS:

Made from British Albert Bartlett Potatoes, this high-quality mash is perfect for everyday meals. With the same convenient packaging and cooking versatility as the Luxury Mash, it serves as an excellent base for adding your own creative twist.

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different.

TRIPLE COOKED CHUNKY CHIPS:

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen.

Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic Sunflower Oil was once the preserve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

For a rustic touch, try the Skin on Fries or Triple Cooked Chips made from British grown Albert Bartlett Original Rooster potatoes. The skin-on feature adds texture and flavour, while the triple cooking process ensures a perfect crunch and fluffy interior, ready to complement any dish on your catering menu.

Elevate your culinary offerings with Albert Bartlett inspired by James Martin range, where convenience meets quality to create unforgettable dining experiences for your customers.

See the advert on the facing page for details.

Fylde Fresh and Fabulous Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato, vegetable, and chip suppliers thanks to our expertise in the field.

In those early days, the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food service operators and addressed this issue by establishing a unique potato growing programme. The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future.

Powered by potatoes!

Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our very own bio-gas plant! Vegetable peelings, balanced with whole crop silage and animal manure, produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. This energy is used to power and heat our Preston site with the remaining exported back to the National Grid supplying enough power to run over 1000 homes in the local community.

Triple FFF Chips remain at the heart of all we do.

Since the start of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the country with fresh chips and this supply remains very much at the heart of our business today.

We grow more than 15,000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities. Every batch of Triple F Chips undergoes rigorous quality checks prior to leaving site, ensuing we offer consistent quality, tasty frying chips, day in day out.

Partnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK. We have recently also made it even easier to order our chips having opened our own online shop to service customers in areas where we continue to expand our distributor network.

If you would be interested in finding out more about FFF, partnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous.com /

Chef's Buyer's Guide Taking a Closer Look at Seafood in the Foodservice Sector 38

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as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living.

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

1. Engage younger consumers to broaden the consumer base.

Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Saturdays are now the most popular day for fish and chips, with Fridays a close second. Together, they account for 43% of all fish and chips servings per week.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50.

This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging opportunities to ensure sustained success.

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets

Want to dive deeper? Read the full report at www.seafish.org/insightand-research/seafood-in-foodservice-data-and-insight

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities WHO IS ATLANTE? We develop, source, manage & distribute private label and branded food, wine & textiles.

We delight in connecting retailers in the UK and Ireland, with our fantastic network of regional Italian producers. Whether your needs lie in food service products, private label, import/export, or brand creation, we can help.

THE ATLANTE METHOD Our expert cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket.

Atlante is unique as we are neither an agent nor broker. We are a value-adding link between retailers and producers.

We are totally independent and do not represent producers so are able to use our expertise to identify the producers best suited to meet your needs.

We simplify the process and help you to do more with less and in in doing so, we save cost, we save time and we save effort.

THE PEOPLE BEHIND ATLANTE We are a dynamic and international team of professionals. We operate all over the world through a network of producers and our international staff. Our headquarters are located in Bologna, in the heart of the Italian Food Valley whilst a dedicated team is based in London supporting our UK customers and partners. We bring together the best of Italy and UK, whilst also working globally.

For all enquiries and to discuss your brief with us today, please contact: uksales@atlanteuk.co.uk Or check out our website here: www.atlanteuk.co.uk

Chef's Buyer's Guide Carpigiani Shares Recipe For Sweet Discover Bidfood's 2024 Food Success With New Soft Serve Consultancy and Drink Trends 40

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Carpigiani is the global leading manufacturer of soft serve, milkshake, gelato, and frozen drink machines. As industry leaders, we know best how to balance the science and art behind this colourful sector of food production, and we’re taking our services even further by providing exclusive insight and extra support that our customers deserve with our Soft Serve and Shake Consulting scheme.

Dessert specialists and business owners can get the recipe for sweet success with first-hand expertise from Carpigiani development chefs dishing up industry insights, flavour trends, menu development, and how to get the most out of the latest technology from soft serve and shake machines.

Our Carpigiani consultants will show you various techniques and accessory recommendations to help put tailored twists on your soft serve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strategy to help develop your dessert and drink menus. This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs.

The Soft Serve and Shake Consultancy sessions focus on four key areas: machine configuration and settings, food style, machine-mix capability analysis, and operations management. This will cover everything from

great scope for chefs to be creative and have fun when planning their menus for 2024.

68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics . Try mixing up your Sunday roasts, English breakfasts and even desserts such as crumble with interesting global flavours.

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year.

understanding successful retail concepts to profitability targets and expected sales flow.

As all the Carpigiani machines are manufactured with the industry-leading and patented technology, Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technology - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product.

If you’re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Serve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www.carpigiani.co.uk/soft-serve-consultancy. Alternatively, please call Carpigiani UK Ltd. on 01432 346018 or see the advert on page 7.

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid.

It became clear that there was a need to educate cooks about real vanilla, as opposed to the artificial alternatives that had become so prevalent.

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day.

Fourteen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products.

Educating future generations of chefs remains high on our agenda and at Colchester Institute, patisserie teacher Stephanie Conway is helping spread the word.

So how do we tempt them back and nurture spend with the right menus? To help hospitality businesses stay ahead of the curve, Bidfood have uncovered five key trends that are shaping consumer choices in 2024.

This year it’s all about creating a sense of adventure and providing consumers with the opportunity to try something new, as well as focusing on authenticity and provenance. Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink. From interesting flavour pairings, to creative, playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year’s trends are tipped to be more exciting than ever!

British Fusion is one of the trends which allows

To support with the unveiling of these trends, Bidfood has launched its 2024 interactive guide, designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industry. The report also comes with a range of useful support tools, including new additions to the trends video series, expanded web content, tasty new recipes and much more.

For a look at the trends and to download the interactive trends guide, head to their website: www.bidfood.co.uk/food-and-drink-trends-2024

Please mention the Caterer, Licensee & Hotelier News when replying to advertising “We have to teach these kids not just how to use vanilla, but also what it is, where it’s from and why it matters,” Stephanie said. “The ethical side is important and we must teach the students about sustainability. If we don’t, they’re not going to go into their own kitchens and educate their staff in the future.

“LittlePod is the only vanilla we use. We get through tubes and tubes of vanilla paste and we love it. The consistency is perfect and the tube is great. You can squeeze every last little bit out, which is something we always do here. I’m always stressing to the students that it’s important to use real ingredients and nothing is better than LittlePod.” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton.

Joe brought his current cohort to LittlePod’s base in East Devon for last summer’s King’s Award for Enterprise presentation. With education still at the forefront, and with such enthusiastic advocates on board, we’re hopeful that the top chefs of the future will keep it real for years to come. www.LittlePod.co.uk or see the advert on page 30.

Cleaning and Hygiene Independent Kitchen Extract Cleanliness is Always Auditing Service Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing service.

It has been developed primarily to support Facilities Management companies when they take on a new multi-site contract.

When a new facilities management team takes over the running of a new multi-site contract, they may, as part of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carrying out the work to the required standard.

As a member of the BESA and the Ventilation Hygiene Elite Scheme, Swiftclean has the experience and qualifications to carry out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification. TR19® Grease is issued by the BESA (Building Engineering Services Association) and is widely accepted as the leading source of authority on

kitchen extract system hygiene.

Our audit reports include a summary of the overall condition of the extract system with photos. They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas, they will make recommendations as to how to resolve these issues.

More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification. It is important for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease.

Swiftclean, as a member of the Vent Hygiene Register, is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems. www.swiftclean.co.uk See the advert on page 34 for details.

in Season

Practising good hygiene maintenance is crucial for creating a safe and sanitary environment for facility users in the hospitality sector. Consistently implementing proactive cleaning measures helps to reduce the need for intensive deep cleaning, allowing facilities managers to allocate resources more efficiently. By preventing the entry of dirt into the building, the accumulation of unwanted debris inside can be reduced by up to two thirds, maintaining high hygiene standards.

A key way businesses can ensure hygiene maintenance is upheld is through selecting the right product for the job. The Kärcher Puzzi 8/1 spray extraction cleaner is a product that is renowned for its exceptional cleaning performance and efficiency. This compact machine effectively sprays cleaning solution deep into textile fibres, dislodging dirt which is then swiftly removed through back suction. Its rapid drying capability ensures that tex-

tile surfaces can be promptly reused helping to increase efficiently and decrease safety risks.

For facilities prioritising operational efficiency, steam cleaners like the SG 4/2 Steam Cleaner from Kärcher, offer a compelling solution. Featuring onboard water tanks designed for continuous operation, these steam cleaners minimise downtime, enabling cleaning teams to work uninterrupted for extended periods.

In today’s environment where businesses face increased scrutiny regarding cleanliness and hygiene, all venues must show close attention to their cleaning practices. From product selection to staff training and investment, prioritising hygiene is essential for achieving business success. Kärcher Professional allows facilities to prioritise cleaning and hygiene with high performance efficiency with a vast range of products available. www.kaercher.com/uk

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Cleaning and Hygiene Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024 Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their portfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11.

Reckitt Pro Solutions will be bringing the latest research results, information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that support stronger businesses.

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the opportunities that it presents: “Interclean is one of the most significant dates in the calendar, and it presents an opportunity for us to deliver the latest hygiene research and thinking as well as talk to businesses about the cleaning needs of their spaces along

with the hygiene needs of staff and customers.”

“In addition to our VIP lunch workshop, we will be at stand 403 consulting with attendees and discussing how to strengthen businesses through efficient and effective hygiene and cleaning protocols. At the stand, Reckitt Pro Solutions will be demonstrating how their exceptional hygiene solutions help create stronger businesses.”

Alongside Dettol and Sagrotan the Finish Professional range will also be a key focus. Specifically formulated for professional dishwashers. The Air Wick range will also be on the stand at Interclean 2024. Products on show will include newer additions such as the award-winning Air Wick 24/7 Active Fresh which is the brand’s first aerosolfree, automatic air freshener and has a 95% naturally derived formula free from dyes and propellants.

See the advert on the facing page for further information or please visit uk.reckittpros.com.

Better Cleaning Means Better Productivity For Hotel Managers

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

In some service industries, cleaning is a necessary byproduct of other activity.

However, for hotel managers, it is part of what makes your front-of-house impression, from your foyer to your bar, restaurants and rooms. In any case, good hygiene takes time and resource to get right. But can better cleaning lead to better productivity?

The simple answer is yes - by investing time in creating better cleaning practices, and equipment, you can keep staff moving forward throughout the workday to reduce lost time. For example, Tork Xpress® Multifold hand towel refills are 50% compressed, enabling dispensers to hold twice as many towels to serve twice as many customers before requiring a refill. With a simple upgrade, you can save your staff time refilling and save

valuable time for your end user. This improves the overall efficiency of the business to help you offer the best possible experience to guests. Additionally, by designing the hand towel dispensers to only provide one towel at a time, Tork is helping to reduce waste, so businesses get more from less and reduce environmental impact.

For hotel managers, maintaining a clean space for guests is pivotal, and can be the difference between a guest returning or not. Furthermore, with social media and public reviews becoming ever more commonplace, hygiene is a key factor in ensuring the hotel’s reputation is upheld.

For more information on our hygiene solutions, visit www.tork.co.uk

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CLH Digital

Issue 210

Products and Services

A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists, as well as wholesalers Global Brands, the leading independent ready-to-drink expert, has announced the relaunch of its popular 90s RTD, Reef.

Already available in independents pubs and bars across the UK, the unique alcoholic orange and passionfruit juice drink is now accessible to on-trade for stocking, as well as wholesalers.

Perfect for summer sharing occasions and with an ABV of 3.4%, Reef combines a real fruit juice base with vodka, for a taste like no other; juicy, tropical and still chill. It is set to be marketed as the ultimate nostalgic RTD beverage, stirring up memories of good times and carefree days and nights.

Originally introduced in 1998, Reef quickly became a fixture in bars, offering a refreshing blend of orange and passionfruit that captured the spirit of the 1990s. For the last 4 years, Reef has been the top-selling brand on online retailer Goodtimein.co.uk. and now after a hiatus, Reef returns to the ontrade with a refreshed design, while retaining its classic flavour profile.

Jacob Barrett, Brand Manager at Reef, said “We’re seeing the impact that 90s culture is having for today’s consumer, especially with the growth of our iconic Hooch brand. We feel that Reef is perfectly

placed to join the nostalgia revolution and bring its chilled vibes to venues up and down the country.

“It’s still the same great product that everyone knows and loves, but now at 3.4% ABV, to make the drink more sessionable, and ideal for summer drinking occasions.”

To drive further interest from stockists, Global Brands will execute an extensive marketing strategy to support Reef, utilising tactics including PR, social media and digital marketing activity, in a bid to land a major national on-trade listing.

Marketing Director at Global Brands, Matthew Bulcroft commented “Convenience alone is not enough to entice customers, they're also seeking an experience when they’re out drinking. Reef offers a unique proposition that resonates with consumers' memories of carefree summers and vibrant social gatherings in the 90s. We aim to amplify Reef's presence in the on-trade sector, ensuring that bars recognise the value it brings to their RTD offering.”

Global Brand’s wider portfolio of RTD’s includes VK, Frankin & Sons, be., Hooch, All Shook Up, Shake Baby Shake, Kick Energy, Lustre, Amigos Tequila Beer and TAKE Tequila.

For enquiries regarding Reef's availability and stocking opportunities, please visit: https://globalbrands.co.uk/contact/

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 Romano-R is a genuine fusion of style and luxurious quality.

enhance a theme or interior design, promote a brand - or simply to challenge convention.

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.

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.

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

Transforming the purely functional into an enviable work of art; that’s Romano!

Fracino - +44 (0)121 3285757 sales@fracino.com www.fracino.com or see the adcert on page 13.

CLEAN Do The Workwear, So You Can Do The Work CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer a range of functional, non-restrictive, breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smart and are comfortable, boosting their confidence and productivity. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs.

Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

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

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

Unlocking Sustainability With Hot Water Sustainability shouldn’t be difficult. But, with ever present energy demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions.

However, as a sector, it has been one of the first to lead the charge in sustainable practices. Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to participate in collaboration with brands which empower them to make eco-conscious choices more easily.

The existence of such sustainable culture is particularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings. Water heating – which alone can account for anywhere up to 30% of overall daily energy demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike.

Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energy savings. Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on

the plant room storage and heat sources, whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal. The renewables are deployed in a hybrid approach to provide low carbon pre-heat, reduce the energy demands on gas or more expensive electric, offsetting operational costs, reducing carbon emissions, and as a bonus avoiding costly scale buildup in hard water areas.

A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energy. When combined with hot water conservation efforts which can include low-flow showerheads or tap aerators, there is a real opportunity to cut wasteful energy demands from a daily service supply. Such practical responses are eminently repeatable and very demonstrable, enabling capital investment in sustainability to be clearly communicated to both staff and customers, building trust and attracting the environmentally conscious.

Adveco can help your sustainability strategy with hot water system metering, design and supply to maximise investment and minimise buildings works. www.adveco.co or see the advert on page 9.

See the advert on page 9 for details.

New Tools for the Professional Ale Keeper A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers’ Filton Brewery Products. A newly developed and patented cask cooler beats all records for speed and efficiency in cooling real ales, working in tandem with a modular and rather neat piping system, which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise service temperatures are delivered and at around only 10wh per cask, the Spile Probe is a serious contributor to the decarbonisation effort.

“The new range closes a long standing, industry wide weakness, in the products offered to those wanting a reliable and professional system for cooling and serving cask ales in out-of-cellar situations, typically back bar dispense or beer festivals. But this system goes much further, learning from the days before cellar cooling and applying modern technologies. There’s huge potential for energy and cost savings in the cellar, without any significant change to normal service routines”.

For more info call 01323 847386 or email sales@filton.net. www.filton.net or see the advert on page 5.

Kitchen Equipment and Fit-Out

Issue 210

CLH Digital

MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption on Upster Rack Transport Dishwashers “Meiko already leads the market in terms of sustainability for rack transport dishwashing," says Meiko UK MD Paul Anderson, "and Meiko has once again stunned the market by announcing massive savings on energy and water, which could not have come at a better time for UK caterers.”

Meiko previously announced in 2023 running cost savings of up to 21% for its new MiClean undercounter dishwashers!

‘Maximising productivity with minimal staff’ is our theme – ask us how a re-design can help boost productivity.’

• Up to 21%* energy and up to 38%* water can be saved, (* compared to the previous model KM 280) thus reducing operating costs.

The UPster K range is what Meiko calls its ‘restaurant’ dishwasher because UPster provides top-quality cleaning with minimum space requirements. The theme of this year's HRC stand is helping caterers combat staff shortages. Meiko's dishwashing specialists explain how using sound design, ergonomics, and clever accessories such as

tabling and sorting stations are vital to maximising productivity with minimal staff.

UPster K comes in a choice of lengths giving caterers precisely the dishwashing capacity needed, from 120 racks per hour to 150, 190 and 210.

There is maximum flexibility for dishwash design because UPster K can take a variety of shapes using powered exit and entry curves, tabling and sorting racking.

Heat recovery systems come free with UPster K because they are built in at the factory. Given sufficient air changes, no direct exhaust air connection is usually required because heat recovery effectively manages air quality.

Award-winning customer service includes commissioning always by Meiko.

At a time when operators are looking for guaranteed hygiene, combined with maximum economy and improvement to staff working conditions – the steamfree UPster machines provide the most sustainable rack transport choice.

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.

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

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

Temporary Catering Facilities

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

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CLH Digital

Issue 210

Kitchen Equipment and Fit-Out

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

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

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

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

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

Hot Wastewater Pumping – The Caterquip Ventilation Problems and the Solutions!

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

Reliability is absolutely essential for busy commercial kitchens. This is especially true when pumping hot wastewater from equipment such as pasta boilers, glasswashers, dishwashers, combi ovens and even sinks with Zip taps.

The Problem: While all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C.

The Solution: For wastewater coming from a system that regularly discharges hot wastewater, a submersible pump rated for continuous use is therefore essential.

Over many years of testing and development, one range of pumps has become the benchmark for reliable hot wastewater pumping. These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12.5m closed valve).

Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C, meaning that they are specifically designed for hot wastewater.

These unique pumps can be used as part of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available.

These include the Pump Technology Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing.

The automatic start stop is controlled by the pump’s own large, triangular, low-level float, which is external to the pump body and attached via a rigid float arm. This design ensures accurate and reliable operation, even when the incoming flow is turbulent or contains debris that could tangle or block conventual lead or tube float systems.

More assistance and technical advice is always freely available from the experienced Pump Technology Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is specified for any application.

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

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

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

Kitchen Equipment and Fit-Out

Issue 210

CLH Digital

47

Blue Seal Fryers and Oil Filtration

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) 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 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.

Rational iVario by CEE

You can boil, fry and deep-fry with just a single cooking system. Up to 4 times as fast and with up to 40% less energy. The iVario thus replaces numerous conventional kitchen appliances. Such as the stove, pots, pans, deep-fat fryers, pressure cookers and bainmarie. And in the restaurant, it is impossible to imagine the mise en place and à la carte without it.

Use the iVario to blanch, deep fry or confit effortlessly and in no time. Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can start deep-frying immediately. At the same time, the temperature is regulated so sensitively

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.

and precisely, that even meat, fish or vegetables can be prepared using the confit method.

Call For the best prices in the UK on 01902 495634.

• Be ready for your inspections

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Rational iVario by CEE

• 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

Boil, fry and deep-fry with just a single cooking system

• Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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CLH Digital

Issue 210

Hospitality Technology

Facilities Maintenance Visibility, Cost Notts County FC's Fan Experience Control and Improved Compliance Transformed with the Help of MCR Systems Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns.

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site. The Ostara Mobile App validates engineers' attendances to sites, while proprietary Bluetooth technology can replace QR codes for more accurate data.

Further cost control options include replacing fixed cost quotes with estimates based on agreed rates, time, parts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount. This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and parts used.

Customizable authorisation rules allow for flexible approval processes, based on a range of conditions. At all authorisation statuses there is functionality for spend value comparison to a budget.

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also administrative labour. An automated invoice validation process reduces invoice review time, while legislative compliance reporting identifies actual compliance levels and PPM needs, based on what clients should have, not just what they have.

Ostara's also has a built-in auditing process that allows clients to audit invoices based on specific criteria and sample size.

Finally, one of the key applications and benefits of a CAFM system is client ‘buy-in’ to the process and world of maintenance. Ostara’s self-service portal and mobile app enhance client involvement and job information capture, improving the maintenance process. All work order information can be captured, including all email chases and notes, resulting in clear job history in one place.

Contact us on: +44(0)844 880 2582 info@ostarasystems.com www.ostarasystems.com

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

In football, it's not only about the game; it's about creating a memorable experience for fans.

That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions

with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system.

Notts County FC Nets Immediate Results The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on the back cover

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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.

tions. The 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.

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 dine and dash and allows for checking the validity of bank cards.

CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits. 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.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obliga-

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 too. Each unit contains ten card drawers that can be hired for just £9.95* per month.

In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com

Castra Solutions - Wired and Wireless Solutions Attention all hospitality business owners! Are you tired of dealing with poor WiFi that's costing you positive reviews and customer satisfaction? It's time to take control and enhance your venue's connectivity with Castra Solutions at your side. Our team specializes in providing tailored Hospitality WiFi solutions, IT Support, and cutting-edge cybersecurity services that are designed to elevate your business to new heights.

Picture this: a seamless WiFi experience that not only meets but exceeds your expectations. We recommend that you say goodbye to outdated captive portals and hello to alternative data capture methods that will keep both you and your customers smiling. Our vendor-agnostic approach means we focus on finding the perfect solutions for your unique business needs, maximising your ROI every step of the way.

Don't let technology hurdles hold you back from achieving success. Join forces with Castra Solutions and let our experienced IT support team and cybersecurity experts safeguard your business while enhancing your customer's experience.

Our team is dedicated to providing personalised support that caters to your every need. From seamless connectivity solutions to proactive cybersecurity measures, we are committed to helping your hospitality business thrive in the digital age.

Let Castra Solutions be your trusted partner in

leveraging technology to its fullest potential, ensuring a secure and efficient operation that leaves both your staff and customers impressed. Say goodbye to connectivity woes and hello to a future-proof IT infrastructure that sets you apart from the competition. Elevate your hospitality business with Castra Solutions today!

Reach out to us to schedule a consultation and witness firsthand how Castra Solutions can revolutionise the way technology empowers your hospitality business. Embrace the future of connectivity with Castra Solutions by your side! hello@castrasolutions.co.uk 0300 124 5005 See the advert on page 2 for details.

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CLH Digital

Issue 210

Outdoor Spaces

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub 6. CAPITALISE ON LOCAL PRIDE

Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

If your pub is in a city with a local team, use pub banners to show your support for the home team during their games. Local pride is a powerful draw, and showcasing your pub as a supportive hub for the community can significantly boost patronage.

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

Use large, colourful banners outside your pub to announce upcoming sporting events. These banners can highlight key matches, special game-day discounts, or viewing parties. With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalry and anticipation.

Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment.

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

Inside the pub, banners can transform the space to reflect the fervour of the games. Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans. This visual appeal can make your pub the go-to place for fans looking for an immersive gamewatching experience.

4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners. This not only increases engagement but also fosters a lively, competitive atmosphere, making your pub an exciting place to be during major sporting events.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights.

Placing these banners strategically at the entrance or within high-visibility areas in the pub can entice sports fans to choose your venue over others.

For larger venues, banners can serve as effective directional signage, guiding guests to specific areas set up for watching the games. This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of sports fandom.

Create a Cohesive Indoor and Outdoor Look

Having a cohesive indoor and outdoor look is a great way of encouraging your guests to make the most out of your outdoor space this summer. It ensures that all areas of your establishment are welcoming to your customers and helps you to create a recognisable brand.

Woodberry knows that your outdoor areas can look just as good and work just as hard as your indoor areas. So, here are some top tips on creating a cohesive, stylish, and hardworking establishment.

USE SIMILAR COLOUR SCHEMES & MATERIALS Using similar colour schemes and materials throughout your establishment will help you create that cohesive look. It will also help you to attract the right type of customers to your business which is great if you’re hoping to bring in people that will want to come back time and time again.

INVEST IN A SHELTER There are multiple ways you can use a shelter to elevate your outdoor space. You could use it to extend your indoors out by placing it next to your building or create a freestanding shelter for a separate event space.

USE FURNITURE SUITABLE FOR INDOOR AND OUTDOOR USE Indoor outdoor furniture can offer you a higher level of flexibility as you can move your furniture in or out depending on where you need it most

Attract patrons to stay longer or come in after the game by using banners to advertise post-game entertainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for sporting events. By visually communicating excitement, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your pub is their first pick for enjoying the game.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub! while giving you a cohesive look. The best furniture for this would be pedestal tables and chairs.

However, if you wanted a cohesive look without the need for flexibility you can invest in similar furniture throughout. Woodberry’s Discovery and Gabion ranges are great for this as they have indoor and outdoor versions of the products within the ranges, and they are as sturdy as they are stylish.

If you need have any questions regarding shelters or indoor-outdoor furniture the Woodberry team are happy to help: Call 01926 889922 Email mail@woodberry.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill.

They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers

for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Outdoor Spaces 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, removing the odious chore of post-barbecue clean-down.

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

5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather Updating your outdoor area can make a significant impact to your brand, customer experience and profitability.

From pavements and roof tops to gardens and terraces, tapping into the potential of your premises is essential in today’s competitive market.

Here are our top tips on creating the perfect weatherproof indoor /outdoor living space.

1. Get comfortable Let guests sit in comfort on made to measure, quality upholstery.

Choose specialist outdoor foam and fabrics to ensure durability, and easy maintenance.

2. Shelter from the elements: Awnings and shade sails protect your guests from heat and harmful rays and a strategically placed gazebo will provide shelter from the rain as well as creating a stylish outdoor event space.

Adding side panels makes it usable all year round giving you an adaptable extra room and excellent value for money.

3. Embrace your surroundings: Use colour to make the most of what you already

have. Whether it’s a peaceful garden, or a vibrant busy street, use it to your advantage to create a distinctive style and atmosphere. Choose complimentary upholstery and covering fabrics to make a statement that sets you apart from your competitors.

4. Branding: Align your brands aesthetics and incorporate logos and artwork to your panels and awnings to promote brand recognition and loyalty from your guests and customers.

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For a free quotation: 01943 851444 sales@canvasman.co.uk www.canvasman.co.uk

Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants

5. Protection: Protect investments like outdoor kitchens, BBQ’s and furniture with tailormade covers, designed to fit perfectly and last year after year.

At Canvasman Ltd, we specialise in designing and manufacturing bespoke outdoor upholstery and protective coverings for hotels, restaurants, and bars.

Call us on 01943 851 and quote ‘PROTECT’ FOR A 5% DISCOUNT. We can help you create a truly aspirational outdoor setting.

Visit our website for more. www.canvasman.co.uk

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Old Smokey – The BIG Pit Like No Other!

Our passion is creating the best Barbecue, Smokin’ and Grillin’ Experience.

Old Smokey – The BIG Pit Like No Other!

If you need a point of difference that delivers high levels of taste & expert professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food delivery at a festival or food focused market or indeed special corporate day tailoring all aspects of your needs day Old Smokey is your operator.

Our team is made up of highly experienced chefs who put flavour and fun customer focused service first!

With a 6ft long smoking chamber and a 2.5ft square Parrilla style grill to cook and lock in BIG flavours, Old Smokey sits on a Tri Axle Trailer that gives presence and the most incredible wow factor.

So, if your event demands and craves “Slow & Low” smoked Classic Americana moist Brisket, sticky Burnt Ends, tender sweet pulled Pork and you need seared flashed cooked steaks, burgers and smoky charred loaded dogs -our imposing 12ft “stand on and cook” rig is for you.

Old Smokey is based in the Derbyshire Peak District, but we are more than happy to discuss travel & supporting events that need our skill and one of a kind atmosphere in further afield locations.

Contact us to make your event super special: @oldsmokeyofficial e-mail andrewdaniels321@gmail.com Mob 07842680653

"Can We Sit Outside Please?"

Our passion is creating the best barbecue and smoked food for weddings, corporate events and private events. @oldsmokeyofficial andrewdaniels321@gmail.com | 07842680653 www.oldsmokey.co.uk

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

parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

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.

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

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

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.

What are you waiting for?!

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

Outdoor Spaces Leading the Way in Table Numbers & QR Code Labels Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector.

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs. These meticulously crafted items serve as invaluable tools for modern establishments, seamlessly integrating technology into their service offerings.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets

stringent standards of excellence, reflecting our unwavering commitment to customer satisfaction.

Our reputation for reliability and superior craftsmanship is further underscored by the continuous stream of 5-star ratings we receive on Trustpilot.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment's operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

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.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF 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.

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Outdoor Spaces Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

Recycled Plasic Furniture same product and up to 15%, the more bought the more saved for exceptional value. We believe we are the most competitive in the market.

LeisureBench Ltd, is proud to announce its new RECYCLED PLASIC FURNITURE manufacturing facility.

Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

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Our new website has automated muti-buy discounting. Discounts start at 5% for as little as two of the

Our in-house design team can design bespoke products for our clients and no job is too big or too small.

Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. LeisureBench W: www.leisurebench.co.uk TEL: 01949 862920 We all want to see less plastic waste, our products are not only made from recycled plastic but are also 100% recyclable, future proofing sustainability.

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson. The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things Sustainable. Margaret started with a vision to exclusively sell products that are ethically and sustainable sourced. Ensuring that throughout the supply chain, from sourcing of timber right through to delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

Seeing obvious shortfalls, Margaret set about to readdress the balance with Sustainable Furniture. Utilising her large knowledge of the industry she went about procuring products sourced from forestry protected by commissions. These commissions prevent illegal logging from occurring, whilst ensuring re-plantation does. Logging when undertaken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it. We also support the removal of the roots of

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trees from previously illegally logged ground so that replantation can occur, an essential undertaking to create reusable ground. Incidentally, these now form our teak root tables.

Sustainability means more than just supporting the timber supply chain; we also support the local communities to which this trade is their only source of income. We ensure fair pay and equitable wages for these communities to allow them to flourish.

Closer to home in the UK we also support Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, certified woodlands.

All our products be they indoor or outdoor are built to last. This means that the investment in timber is not for a loss. All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used. www.sustainable-furniture.co.uk vicky@sustainable-furniture.co.uk 01726 884123/07878 851693

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing

usable floorspace, both kerbside and in any garden areas you may have.

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from.

Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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Warner Contract Furniture This year, Warner Contract Furniture, a North-West-based contract furniture supplier, celebrates 10 years of providing highquality commercial contract furniture to leisure and hospitality businesses across the UK.

Over the past decade, Warner Contract Furniture has collaborated with our customers & suppliers to deliver top-notch contract furniture at competitive prices. We have built a loyal and trusting client base, setting the stage for continued exceptional service in the years to come.

All commercial furniture from Warner Contract Furniture is meticulously tested to ensure maximum safety and commercial compliance. This commitment to quality allows clients to have peace of mind knowing that their commercial furniture meets industry safety standards and is designed to stand the test of time.

Whether you are planning a refurbishment or need

quick replacements, Warner ContractFurn iture's expert team can help you find the right furniture.

You can shop online for readymade commercial furniture to match your aesthetic or contactthe team for a completely bespoke order.

Offering a fully customisable service, Warner Contract Furniture ensures clients receive the perfect furniture solutions for their hospitality or leisure spaces.

Contact Warner Contract Furniture Today If you're searching for a reliable contract furniture supplier or planning a refurbishment and need support with commercial furniture, reach out to Warner Contract Furniture.

Call 0161 408 2390, email the team at sales@warnercontractfurniture.co.uk, or browse their extensive range of commercial furniture at www.warnercontractfurniture.co.uk.

ReFurnishUs Is Your Go-To Source for HighQuality Contract Furniture at Unbeatable Prices!

In the competitive landscape of the hospitality industry, finding reliable suppliers for high-quality contract furniture at competitive prices is essential for businesses aiming to optimise their budgets without compromising on quality. Enter ReFurnishUs, a leading provider in the field, dedicated to meeting the diverse furnishing needs of hospitality venues across the UK, from small independents to larger chains.

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At RefurnishUs, we pride ourselves on our commitment to offering a wide range of premium commercial furniture from table tops and bases to an extensive outdoor collection that will guarantee to refresh any space. With hundreds of products in stock readily available for fast delivery, we ensure a seamless and efficient process, allowing businesses to furnish their establishments promptly and without hassle.

Our promise goes beyond mere price matching – we

go the extra mile by beating any like-for-like quote provided by our competitors, ensuring our clients receive the best value for their investment. In addition to unbeatable prices, we prioritise customer satisfaction, offering a no-quibble return and replacement service in the rare event of any issues.

Our commercial-grade furniture, sourced from reputable suppliers with extensive industry experience, is rigorously tested and certified to meet Crib 5 fire regulations, providing peace of mind to our clients. With RefurnishUs, businesses can rest assured that they are investing in furniture that not only meets their functional needs, but also their budget requirements.

Contact us today to discuss how we can beat any like-for like quote and discover how we can help with all your furnishing needs. www.refurnishus.com

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Celebrating 39 Years of Illumination Excellence: The Lightique Journey In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industry. David, a seasoned electrical contractor serving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers. Determined to set a new standard, he founded Lightique Limited.

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability. The company’s initial focus on a small yet comprehensive range soon garnered acclaim.

As fashion trends evolved over the next five years, so did Lightique. David, ever attuned to the pulse of innovation, steered the company towards expansion and adaptation. It was during this period that his sons, Gary and Neil, joined the ranks of the company. Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors.

Today, as Lightique marks 39 years of illuminating

excellence, we reflect on the journey that brought us here. Our success story is not merely one of growth and expansion but a testament to the enduring partnerships we’ve cultivated with our most cherished asset: our customers.

As Neil and Gary lead Lightique into the future, they carry forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty of our valued clients. The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to serving your lighting needs.

Join us as we illuminate the path ahead, guided by innovation, quality, and a profound appreciation for our customers. Together, let’s script the next chapter of the Lightique legacy—a tale of brilliance, forged in the glow of shared success Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

Experience the perfect blend of style, functionality, and innovation. Discover our collection

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refur-

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD. today and let us brighten up your space in ways you never thought possible.

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industry we have something for everyone. We understand the how important it is to supply on time and within budget.

bishment we also offer a complete clearance service.

We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

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

Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

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MST Auctioneers Ltd Tailor-Made Designed Seating For You MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

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

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

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service.

Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

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

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fix-

tures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either timeserved officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

Welcome The Crowds With Flexible Furniture On Fast Delivery Trent Furniture have a great range of chairs that can be delivered to you in super quick time. Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar.

Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver?

Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your

customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean. Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out.

And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds.

To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

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Service So Good You’ll Fall Off Your Seat... Take A Look For Yourself!

At Nobis, we understand that exceptional service is the cornerstone of any successful business. That's why we go above and beyond to ensure your satisfaction every step of the way.

Whether you're browsing our extensive collection online or reaching out to our dedicated sales team, you can expect nothing but the best.

Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to help! With years of industry experience, we can provide expert guidance to help you make informed decisions that meet your specific needs and budget.

Experience Nobis Restaurant Furniture today and discover why our customers keep coming back for more.

From the initial consultation to the final delivery, we prioritise your satisfaction above all else. Our dedica-

tion to service doesn't end after your purchase – we're here to support you every step of the way, ensuring a seamless experience from start to finish.

Whether you're outfitting a cosy café or a bustling restaurant, trust Nobis Restaurant Furniture to deliver exceptional quality and service that exceeds your expectations. Shop now and elevate your space with furniture that's as remarkable as your establishment.

But don't just take our word for it – see for yourself! Visit www.nobisrestaurantfurniture.com to explore our range of high-quality furniture options or reach out to us directly at sales@nobisfurniture.com or 01733 342 372.

Experience service so good, you'll fall off your seat – in the best way possible.’

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

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Property and Professional

HMRC Best Practice To Help You Sleep At Night As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www.thedirectorshelpline.org), for expert advice and best practice.

could quite easily deliver a vibrant and dynamic hospitality sector.

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector. We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue. When you’re running a bar in a seaside resort, for instance, your income is seasonal and often weather dependent. Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year.

From cozy rural country inns to chic urban eateries, establishments across Britain face a range of fiscal complexities.

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great starting point. More flexibility and longer payment terms need to be introduced. A one size fits all approach simply isn’t working.

Brexit uncertainties and economic shifts loom large. Add to the mix the spectre of a forthcoming General Election and it’s only likely we’ll see more upheaval before the end of the year.

Directors often ask which payments should get greater priority. Which is deemed most important to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple.

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate.

At The Director’s Helpline, we provide free support to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC. This might seem an obvious piece of advice but communication really is key regardless of whether you’re in arrears or not. If you foresee an issue, then it’s best to be proactive rather than hope it goes away.

Taking the time to deal with correspondence from HMRC is rarely time wasted (apart from the frustratingly long time spent on hold).

Maintaining an open and transparent dialogue with HMRC is vitally important when it comes to compliance and mitigating potential risks. It also means that you’re able to resolve issues and stay informed about changes in tax legislation or reporting procedures. The old saying that “knowledge is power” has never been more true.

One of the complaints we hear most frequently from directors is about the current VAT threshold. At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energy hikes, wage increases, inflation, and the cost-of-living crisis.

I’m certain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses. Investing in extra staff training, for example, would result in better customer experiences all round. An uplift in the quality of service across the industry would be transformational. A simple cut in VAT

Businesses need to prioritise VAT and PAYE debt over Corporation Tax every time. HMRC will be more open to longer term agreements for tax on previous years’ profits than collecting VAT. There’s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company’s liquidity. Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action.

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so important. It’s worth noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor.

If you can keep an open dialogue with HMRC and show that you’re prioritising VAT and PAYE, then you’re effectively showing your commitment to financial stability and complying with regulations.

Building a strong and credible cash flow is vital to any successful business. It’s also a huge tick in the box for HMRC when deciding on pay back of arrears.

Few business owners will say that financial compliance – or dealing with HMRC - is stress-free. But it’s important to remember that help is available. Either by speaking directly to HMRC or taking independent advice.

Recognising you need advice is key. Seek support early and nip any problems in the bud.

Jonathan Cooper is the Founder and Director of The Director’s Helpline. The Director’s Helpline provides free, confidential support to tens of thousands company directors each year on a wide range of issues from general financial information, through to business recovery, restructuring and closure.

Property and Professional Unique Profitable Business for Sale La Fiesta is a classic twin screw motor yacht. I purchased her ten years ago and have spent most of that time fully restoring her into what she is today. I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe. From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbury and return to Weybridge . She is one of, if not the Prettiest boats on the river. I commenced trading from a cold start without advertising in August 2019 and the business was hugely successful , however I only traded for seven weeks.This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled. Hence the reason for the sale. In that seven week period I turned over in excess of £35,000 with just one other crew member. I am also a Qualified RYA yachting pilot . The boat has everything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Art deco style salon with piano. She is due an out of water survey this coming spring at which point she is being completely repainted. She has enormous provenance, listed on the National historic ships registry , and once belonged to Sir Alex Guinness.

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 just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

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.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000. in one week.

MARKETING 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’’.

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.

franchise opportunity comes with an average turnover of around £50,000 per year, with the company’s top franchise partners earning over £125,000.

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

PROFITABLE BUSINESS FOR SALE

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures. With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

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www.lafalaise1923@gmail.com

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH Digital

For further details and contact kindly email

Why Use a Specialist Hospitality Consultant?

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.

Issue 210

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills. We're not just offering a career; we're offering a completely new way of life."

STOCKTAKE UK'S FRANCHISE OFFER

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

With the investment capital returned within two seasons.

The price is £150.000 or nearest offer.

This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

For further details and contact kindly email www.lafalaise1923@gmail.com

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CLH Digital

Property and Professional

Issue 210

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing partner at Keystone Law (www.keystonelaw.com) Following a year of news stories about insolvencies increasing to record levels, a recent Allianz report predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent.

A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a property. For this reason, it is important to ensure that premises licences are protected. Many hospitality operators and insolvency practitioners are unaware of the provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed.

The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active. There are steps that can be taken to prevent loss of a premises licence, such as: • Speaking to an insolvency practitioner and a licensing lawyer at an early stage. It is important to get the correct advice to allow you to prepare for an insolvency event. The date of the insolvency event can be unclear and therefore early advice

can ensure that you can fully prepare to submit an interim authority notice (allowing a further three months before the licence must be transferred again) or to transfer the licence to another company or an individual.

• Considering who holds the premises licence. If the licence is held by a company which is at risk of insolvency, consider whether there are other companies to which the licence could be transferred in order to keep it active. Considering this at an early stage allows other companies to be incorporated, if necessary. If it is not possible to transfer the licence to another company, the licence may be transferred to an individual or an insolvency practitioner. It is important to consider the legal implications of holding the licence and the legal responsibility placed upon the holder of the licence to ensure that the conditions of the licence are complied with. Premises licences held by individuals also lapse when the individual becomes bankrupt, loses capacity to hold the licence or dies, and therefore the same advice applies in the case of personal bankruptcy.

• If you are a landlord of a premises and your tenant holds the premises licence, consider making an application for a shadow licence. A shadow licence is a separate premises licence which duplicates the terms and conditions of the licence which is being utilised by the tenant. If the tenant becomes insolvent and the premises licence lapses, the shadow licence can be utilised and ensure that the landlord or a new prospective tenant does not have to go through the process of obtaining a new premises licence for the property. This is particularly important in areas where obtaining new licences for later hours or vertical drinking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area.

The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force. It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade.

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group ent brands, as well as independent hotels. With the support of OakNorth and HSBC, we’ll be able to continue delivering the exceptional service and quality, as well as the extraordinary experiences our guests have come to know us for over the decades.”

OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has partnered with HSBC on a £232m club loan to Splendid Hospitality Group. Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a portfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale, upper midscale, boutique, and luxury markets. For over 30 years, it has built an excellent reputation, as well as an impressive portfolio of properties with brands including IHG, Accor, Marriott and Hilton.

The club loan will support future capex works, including the extension of Hilton London Bankside based in Southwark. The hotel currently has 292 rooms, as well as a disillery bar, restaurant, executive lounge, conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests. The capital will enable Splendid to extend the hotel, adding a futher 76 rooms.

Ben Barbanel, Head of Debt Finance at OakNorth, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinary experiences in the hospitality industry, and forging an exemplary reputation in the process. This transaction was very exciting not only because it gave us the opportunity to support this incredibly strong family-business, but also because it is the largest club deal we’ve ever participated in. The hospitality industry is facing numerous challenges, from staff shortages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find opportunities to expand and further enhance its impressive portfolio.”

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNorth and HSBC share. The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique. We are incredibly fortunate to operate hotels across the UK, with over seven differ-

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: “HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue supporting this best in class, family business. Our partnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions.

T H E W E S T C O U N T RY S P E C I A L I S T S

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

• 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 & Well Presented 5 Bed Private Accommodation

OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD REF: 4420

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Renovated, Reequipped and Remodelled • 70 Plus Covers Inside & Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

REF: 4351

PAIGNTON, DEVON

• Niche Home Delivery Service Offering a Choice of Hot Lunches • Operating 7 Days a Week Providing 80-100 Lunches a Day • Freshly Prepared Onsite Daily Using Quality Produce • Huge Potential to Expand into Breakfast & Dinner Options • New Lease Available at a Rent of £4,992 PA

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

PRICE: NIL INGOING – NEW FREE OF TIE LEASE REF: 4386

W! NE

PRICE: £35,000

• Impressive Detached Tudor Style Property in Fabulous Location • Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area & Wash Up Room • Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars & Outbuildings

FREEHOLD

LEASEHOLD

• 17th Century Country Freehouse Only 4 Miles from Exeter • Substantial Property with 2 Sets of Owner’s Accommodation • 2 Beautifully Presented Interlinking Trade Areas • Outbuildings and Storage Space • Recently Closed – Has to be seen to be Appreciated

MINEHEAD, SOMERSET

PRICE: £600,000

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• Stunning 17th Century Traditional Cornish Inn • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen • Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

SOUTH DEVON

FREEHOLD

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NEWTON ABBOT, DEVON

• Modern Catering Kiosk Located in Popular Park • Benefitting From Being The Sole Catering Unit • Providing Hot & Cold Drinks and Snacks • Pretty Decked Area Seating Circa 16 • Great Owner/Operator Opportunity

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

• Elegant Restaurant Premises Offering Fine Dining • Located Close to Town, Major Hotels & Marina • Well Established with Potential for 40+ Covers • Further Potential to Increase Business • Large 2 Bedroom Residential Accommodation

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

THINKING OF SELLING YOUR HOSPITALITY OR CATERING BUSINESS? CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

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OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk