CLH Digital - Issue #85

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Issue 85

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Green Shoots in Hospitality Shine as Staffing “Headcount” Finally Grows

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Staffing headcounts in the hospitality sector are finally beginning to grow and more hours being worked, according to the latest figures from software provider Fourth. For the first time since the outbreak of the pandemic, all sectors within hospitality saw staff headcount increase in October, compared to last year. The analysis also reveals how rising wages are placing increasing pressure on pub and restaurant operators.

some 18% down on the same period two years ago. Last month a survey revealed that one in six (16%) hospitality jobs were vacant, triggering intense competition among firms to recruit and retain team members. The poll highlighted the sectors mounting labour crisis, with 96% of business leaders now envisaging shortages in either front or back of house roles, and nearly three quarters (73%) in both.


However, the labour shortage is still evident with overall industry staffing levels


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CLH Digital

Issue 85

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL The headcount amongst the hospitality workforce is rising. I have to say I was rather optimistic that it would. I don’t think there is a sector in the country that offers the same opportunities for people from all backgrounds to progress, travel, meet new people and enhance social skills. It certainly did with me! I grew up on an inner city working class estate, and the hospitality sector was, for me, an absolute lifeline!


So it really is good that the headcount is rising. That said, we are clearly not out of the woods as the article on the front cover goes on to say.

Katy Moses, managing director of KAM, said: “Christmas 2020 was a relative wash-out for most people, so it’s no huge surprise that so many Brits are keen to make this year an even bigger celebration than normal. This is likely to mean that people will be spending more and planning earlier, with an impressive 3.3 million saying they’ve already made reservations for the festive period. It may well actually be the season to be jolly this year.”

I did also notice, I have to say, that the restaurants that were open are considerably more expensive than they once were.

The research revealed that footfall on Christmas Day itself is looking set to return to pre-covid levels with one in ten intending to visit a pub or restaurant — this matches the intention level in 2019. The same can be said of New Year’s Eve, with 22% of consumers saying they intend to visit a pub or restaurant.

However, again I would make the “premiumisation point”, we have reported over the past few years with data from some of the world’s leading brewers and pubcos highlighting how the public are drinking less but spending more. So much so that premiumisation has been driving growth for several years.

We may have to brace ourselves for paying a bit more, but hey, it’s Christmas, if you can’t spend out for the festive season then when can you?

I suspect that this may reflect also in dining out. It certainly seen the case during my break. We really struggled to get into restaurants (we normally never book in advance preferring to do things ad hoc).

A very important initiative we are delighted to report in this issue, is the increasing concerns surrounding the spiking of drinks in hospitality and licensed venues around the country. (See page 9).

Peter Adams

And I can concur with that. I said in my blog last week that I took a break in one of the country’s most popular tourist spots, with one restaurant struggling for staff so much that it has not been open this year, and several quayside pubs not serving food at all.

This time quite a few were fully booked all we had to vary our hours. I know the government are undertaking a massive recruitment campaign in the residential and nursing care sector in the New Year, but I sincerely hope that this is not at the expense of the hospitality sector. One sector generates an enormous amount of revenue for the Treasury coffers, and one consumes an awful lot of the Treasury coffers. With the hospitality sector’s most profitable trading period Christmas and New Year coming up it is vital that the sector gets to grips with the staffing crisis. Research published several weeks ago which sought to capture consumers’ current intentions for Christmas 2021 looked positive for hospitality, with one in three adults intending to put more effort into celebrating Christmas this year, compared with a normal, pre-Covid Christmas.

This is something very new to me. I am of the age group of a couple of beers a few times a month with friends in a pub. However I am streetwise and I have younger nieces and nephews, and like any law-abiding citizen I am appalled at this practice. I am contacting some industry observers/specialist for their views, advice, guidance and best practice on this matter, so please do watch out in the coming weeks. It is, of course, always vitally important to maintain customer safety, but at this time of the year it can be difficult to monitor. Once again I would ask the favour that we are trying to maximise our advertisers reach as much as possible. Without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at

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PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Green Shoots in Hospitality Shine as Staffing “Headcount” Finally Grows Issue 85

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The shortage of staff has prompted business leaders to step up efforts to attract and keep hold of staff. Three quarters say they have offered better pay (76%) and stepped up their levels of communication (75%) as part of their retention strategies, while two thirds have tried to cultivate the right working culture (67%) and support staff wellbeing and mental health (66%).

Hours worked in pubs in October 2021 were 31% up on October 2020. Staff headcount in pubs is up 2% on the previous year, but 18% down on 2019. While wages are close to £10 an hour for back-of-house pub workers, front-of-house workers aged 23+ are currently earning an average of £9.17.

The use of pay as a retention tool is rapidly inflating wage bills across the hospitality sector, which already faces mounting food, drink, supply and utility costs. Leaders who have increased pay have done so by an average of 11% for current staff, and by 13% for newly hired team members. “These figures illustrate the full scale of hospitality’s recruitment and retention crisis,” said Karl Chessell, CGA’s director. “Thousands of businesses are now critically short of staff, while many of those who have sufficient labour face a fight to keep hold of it. Gaps at front and back of house and fast-rising wage costs threaten to derail the industry’s recovery, and sustained, targeted government support is now urgently needed to tackle the problem.” Fourth's data also showed how wages are rising, with average pay for back-of-house roles for those aged 23 and over now approaching £10 per hour for the first time. Rates of pay across pubs and restaurants have increased since trading restrictions were lifted in April and are likely to continue to do so with the new National Living Wage rates coming into force in April 2022. At the same time the number of hours staff are on average working have increased for seven consecutive months and are 42% up on 2020.

THE MAKE-UP OF THE WORKFORCE The data also revealed that British workers currently account for 54% of the hospitality workforce, compared to 47% in October 2019. EU workers make up 31% of the hospitality workforce, compared to 42% in October 2019 and workers from non-EU countries currently make up 15% of the workforce, compared to 11% in October 2019. This means there has been a 26% decrease in the number of EU workers in the industry, while the proportion of British and non-EU workers has increased in the overall workforce by 16% and 29%, respectively, indicating that there has been a consistent month-on-month trend since the industry started its phased re-opening in April. This has resulted in the proportion of British workers growing and EU workers decreasing.





In restaurants, headcount was up 6% in October 2021 and hours worked increased by 46%, compared to 2020. Wages are also rising with front-of-house staff aged 23+ being paid an average of £9 per hour. The same age group in back-of-house roles are on an average of £9.59 per hour. In both pubs and restaurants, back-of-house roles have a higher average hourly rate than front-of-house positions. This is likely due to the ongoing labour shortage across the sector, leaving businesses with no option other than to increase wages in an attempt to attract and retain appropriately skilled staff. It also reflects front-of-house staff’s greater ability to earn customer tips. The headcount in the QSR sector has grown versus last year for two consecutive months. It was up 12% in October, with hours worked up by almost half again (46%). This was the seventh consecutive month of growth in hours worked. Similarly, hotels are also seeing hours worked increase (up 63% in October 2021 versus 2020) and headcounts grow (up 10% in October). Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “As economic activity builds and the nation begins to move again, we are beginning to see green shoots in the hospitality sector. While we are not yet back to levels of 2019, more staff are being recruited and more hours are being worked than at this time last year. However, this growth serves to highlight the labour shortage and just how competitive businesses must be to both attract and retain staff. The new National Living Wage rates announced in the Autumn Budget will ensure the average hourly rate of pay continues to rise, placing further pressures on hospitality businesses. “Operators will need to look beyond hourly rates of pay to navigate these waters. Technology and digital solutions play an important role in helping operators hire, onboard, engage and retain team members. Businesses will ultimately have to be smart with their labour scheduling strategies to ensure consumer demand continues to be met and the guest experience doesn’t suffer.” Fourth has just released the latest version of its workforce report, providing a detailed breakdown on data related to staff headcount, hours worked and the make-up of the workforce, packaging it up with solutions on how businesses can tackle the ongoing challenges. The report can be downloaded here:

Staff Perspectives: How Industry Operators Can Boost Retention 4

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Issue 85

Staff shortages, long working hours and management stress are all accepted facets to working in the hospitality industry. The COVID-19 pandemic has admittedly led to increased pressures around recruitment and retention, but no one can wholeheartedly say this is a new problem.

The challenges surrounding staffing, and the shortage of good candidates, is endemic in hospitality the world over. So how can the industry mitigate this problem? As a first step, hospitality, tourism and events management operators should seek to understand, train and advocate for their workforce. Businesses must also include the viewpoint of their staff in all management decisions. As it stands, the lack of awareness of the needs of those with their feet on the ground within these industries is illuminating, and this extends to their training and management. Hospitality is a vibrant and fast-paced industry to be part of, and many would argue it is the best place to work. However, when management ‘manage’ teams within narrow profit margins, and training and career progression are vague and de-prioritised, it is understandable why staff are reluctant to apply for work, or remain in employment long-term. Understanding staff perspectives can go a long way towards solving resourcing issues in the industry. Importantly, there is a gap in existing training and education for their roles, and staff are often not equipped to deal with the challenging encounters present in hospitality. There is a sector-wide organisational cultural assumption that staff should learn how to deal with problematic encounters with customers and colleagues

‘on the job’ and this presumption leads to higher turnover. Instead, management should prepare staff for potential issues in service encounters, equip them with confidence and the ability to deal with issues, and advocate on their behalf in every situation.

Focussing on customer opinion and management need will never solve a problem when the industry is founded upon the staff creating and delivering the service. The hospitality sector is the UK’s third-largest private sector employer, and accounts for 10 per cent of employment, but too often the needs of its staff are relegated. Improved workforce training across the industry, and at all levels, can help embed effective recruitment and retention strategies within businesses. For instance, if management knows there is a different front and back of house culture, then it’s important it relays this to its team and explains how it should be utilised professionally. Or on the restaurant or bar floor, if there is a possibility that a customer could respond disrespectfully to the front of house team, then it is vital staff are prepared for how to respond professionally, and understand how management will support them. If a business serves alcohol, and there is a potential for drunk customers to become aggressive, then giving teams the skills they need to manage those situations will help to diffuse difficult encounters – a particularly important issue in the run up to the festive season. This rule should also extend to company culture and policy. For example, if a business has a uniform which could be seen as ‘gendered,’ then its management team must clarify to potential recruits how they can alter this to suit each individual. Delivering improved training, and keeping the day-to-day experience of staff at the heart of a business, will naturally lead to increased competence in the labour force, and drive retention. Competent and successful staff will also boost the service experience for customers – a valuable bonus given the current fragility of the UK hospitality industry. Dr Miriam Firth is a senior lecturer in environment, education and development at the University of Manchester.

Greene King’s Fundraising For Macmillan Cancer Support Crashes Through The £10 Million Barrier Greene King, the country’s leading pub company and brewer, has smashed its fundraising record, catapulting its charity partnership with Macmillan Cancer Support to over £10 million raised in under 10 years. Phenomenal efforts during the 2021 Macmillan fundraising campaign during September and October raised £1.2 million alone. It brings the grand total raised, since Greene King’s partnership with Macmillan Cancer Support began in 2012, to over £10 million. This outstanding landmark has been reached despite the huge impact the pandemic has had on pubs’ trading opportunities. The traditional Macmillan May events were postponed to the autumn when pubs were open and the results have been incredible. Charity events were held throughout the entire Greene King business from the brewery and offices to all pubs and beer gardens over the 10 week campaign. Highlights included the launch of the first Brave the Shave Live where 100 pubs hosted a public head shaving event. There was the ever-popular World’s Biggest Coffee Morning, Rock ‘n’ Roll Bingo nights, Tuk Tuk adventures across the country and Connie the Collection Tin mascot touring Greene King’s pubs. Pubs hosted fun days, festivals, raffles and party nights, and Greene King team members endured all sorts, from slime buckets and baked bean baths to charity runs, walks and cycle events. Featured desserts included a donation to Macmillan across many of Greene King’s pubs and restaurants.

Nick Mackenzie, CEO at Greene King, said: “The support of Greene King team members and generosity of customers has been truly inspiring and quite frankly awesome. The last 18 months have been so difficult for so many but still they have dug deep and shown unrelenting support and recognition for the work Macmillan does by going the extra mile and raising these vital funds to help people living with cancer. Despite the recent challenges, we like to put the fun into fundraising and we’re so proud of the results! Over £10 million makes such a difference, enabling Macmillan to provide their brilliant support to many.” Macmillan helps people living with cancer with every aspect of their lives, from the moment they’re diagnosed, through to treatment and beyond. All the funds raised go towards helping Macmillan nurses and professionals provide vital physical, financial and emotional support for people living with cancer across the UK. Lynda Thomas, CEO at Macmillan Cancer Support, said: ‘A huge thank you and congratulations to all of Greene King’s staff and customers on reaching this amazing milestone.” ‘We are so grateful for the support and the passion with which Greene King fundraise. At Macmillan we rely almost entirely on donations from the public and partners alike. Without this generosity, we simply wouldn’t be able to fund the Macmillan nurses and professionals that support people with cancer across the UK when they need it the most. Thank you’

Community Pub is Reopening Following the Largest Investment in Admiral Taverns’ History The Raven, formerly The Farndon, in Farndon, Chester has reopened following the largest capital investment in Admiral Taverns’ history, a transformational £370,000. This investment has enabled the pub to undergo an extensive renovation, featuring state of the art facilities and providing a welcoming atmosphere to customers. Owned by community pub group, Admiral Taverns, The Raven will be run by experienced licensees Ed Duley and Tom Burge, who are keen to create a space that caters to everyone. The licensees want to ensure that The Raven is an inclusive hub for community life, as well as a destination for those coming from further afield. The pub, situated by the River Dee, has a loyal customer base, which Ed and Tom are seeking to grow. Ed and Tom bring a wealth of knowledge to the establishment. The duo met in 2007 working at a small country house hotel, where Tom was the Sous Chef and Ed was the General Manager. Over the last 14 years, Ed and Tom have worked in many prestigious hospitality venues as Head Chef and General Manager. Ed Duley commented: “Taking The Raven on was the easiest decision Tom and I have ever

made. Being able to take charge of our destiny and do something that we’re both passionate about is amazing. Tom and I want to create a place that maintains the pub’s traditional roots and that consistently pleases both the local and the wider community.” Tom Burge added: “Our experience has shown us that there are so many venues where drinking and dining don’t exist cohesively, but we know that with the right management and correct approach they can. The space that The Raven provides will allow us to foster an environment where those wanting to drink and those wanting to eat can do so harmoniously.” Tom Jones, Business Development Manager for Admiral Taverns said: “Admiral Taverns has been wanting to invest in The Raven for a long time now, but it was a matter of waiting for the right licensees, who shared our vision, to come along. I firmly believe we’ve found that in Ed and Tom. Upon meeting them, I was struck by their experience and enthusiasm for the industry. They bring passion and dedication to the table and will offer the local community a fantastic pub.

Issue 85

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Government Proposes Changes to the Pubs Code The government’s promise to speed up the market rent only (MRO) alternative in the pubs code has been welcomed by trade bodies. The British Beer & Pub Association has particularly welcomed the Government’s decision to streamline the Market Rent Only (MRO) process, which both tenants and pub-owning companies called for. It has also reiterated the strength of the leased & tenanted model and in particular the partnership between pub-owning companies and tenants.

age £27,000 per pub from pub-owning businesses. “The partnership between tenant and pub-owning businesses provides balance, security and investment – and has secured community pubs for generations to come. Looking ahead to the launch of the next statutory review in 2022 we will again reiterate this message to ensure the Code continues to support the relationship between tenants and pub-owning companies.” CAMRA Chairman Nik Antona said: “It is good to see that the Government is taking forward some changes to the Pubs Code that will bring tenants in England and Wales into the scope of the Code protections more swiftly and make the Market Rent Only process faster. However, the Government has missed an opportunity in not taking up Parallel Rent Assessments for prospective tied tenants.

Through the pandemic, pub-owning companies provided £285 million in reduced or cancelled rent to tenants. In the same period, they also provided additional support such as refunds on spoilt beer, COVID signage and PPE worth on average £27,000 to a pub. A British Beer & Pub Association spokesperson, said: “We support these proposed changes to the Pubs Code, which recognise the value of the leased and tenanted model and the strong relationship between pub owning companies and their tenants.

“Sadly, the Pubs Code is not working as intended and for as long as this is allowed to continue, licensees will suffer, and consumers will suffer detriment through further price inflation and neglected pub stock. The changes that the Government is taking forward are not far reaching enough to fix this.

“In particular, the streamlining of the Market Rent Only process is welcome for tenants and pub-owning businesses alike and will facilitate negotiation and agreement.

“With the second statutory review of the Code commencing next year, we will be pressing the Government to make fundamental reforms that will actually balance the relationship between tenants and their pub companies, as the legislation was intended to do.”

“During the pandemic leased & tenanted pubs received £285 million in reduced or cancelled rent and further additional support worth on aver-

99% of Hotels Open for Business, But Occupancy Rates Still Flagging with further significant increases expected in November.

UK hotel occupancy rates decreased in October 2021 in line with pre-pandemic seasonal trends, but remain lower than in 2019.

Revenue per available room across the UK was down to £69 in October 2021, significantly up from £27 in 2020, but still well behind pre-pandemic levels of £78.

While the majority of UK hotels are now open for business, occupancy rates have dropped slightly from 72 per cent in September to 71 per cent in October, according to data compiled and produced by STR and analysed by RSM. Several challenges including sharply increasing energy costs, staff shortages and supply chain issues mean some hotels are unable to run at full occupancy.

Chris Tate, head of hotels and accommodation at RSM, said: ‘While it’s positive that 99 per cent of UK hotels are now open for business, several factors are hindering the sector’s recovery post-lockdown. A shortage of staff and difficulties with supply chains continue to impact on service and many operators have been forced to turn away custom. These challenges, together with energy price increases, are eroding the bottom line at a time when operators are desperate to rebuild their balance sheets. Despite these challenges, forward bookings data for London in December is strong, suggesting that this Christmas could be a cracker, providing hoteliers can maintain adequate staffing to take advantage of demand.

Despite an overall increase since the start of the year, UK occupancy levels are still 13 per cent behind pre-pandemic levels. London saw a slight rise in occupancy rates, increasing to 65 per cent in October from 62 per cent in September, but the Capital remains 26 percent behind pre-pandemic levels. Following a bumper summer period, Wales occupancy rates also fell from 79 per cent in September to 74 per cent in October. UK average room rates have reduced slightly in October, down to £98 from £100 in September, but remaining ahead of the October 2019 pre-pandemic rate of £96. However, Scotland saw its average daily

room rate increase to £98, £22 above October 2019, suggesting an increase in demand has driven prices higher in the lead up to COP 26,

As an industry, we need to focus on presenting hospitality as a viable career path to attract the best talent and address staff shortages.’

UK Hospitality Sector Turn to Robotics to Run the Business 6

CLH Digital

Issue 85

By Kunal Sawhney, CEO of Kalkine (

The hospitality sector was perhaps the biggest to feel the heat of the Covid-19 pandemic in the United Kingdom. Even at present, many restaurants are not just forced to operate in a restricted manner when it comes to day-to-day operations but are also struggling with the workforce crisis.

pressure on the stressed sector. This has forced them to seek alternate avenues wherein they can keep the business running. As the pandemic looks to taper off and the holiday season is soon approaching, the hospitality industry will need to expedite finding a skilled workforce.

While consumer spending continued to rise in the UK at a consistent pace, it remains lower than the pre-pandemic levels. The workforce has dropped considerably compared to last year. ONS stats released earlier in September reveal that the accommodation and food services workforce stood at 2371 million in June 21, compared to the same period in March 2020, which stood at 2537 million.

Few restaurants have taken the lead and have ventured into the world of AI & robotics to make up for the lack of resources. Diners around London have seen robots dressed up as waiters who are trained for day-to-day operations. Interestingly, these robots are being trained to correctly deliver orders to the correct table from the kitchen to the dining area.

According to ONS, the UK was short of the workforce, with 388,000 job openings listed in the period from August to October 2021. This figure was more than the first quarter of 2020, with record highs in 15 of its 18 sector categories. UK hospitality is revered by tourists and domestic clients for its diverse facilities and nightclubs. But the sad fact is that they have been operating on thin margins, and the rising labour costs, rents, and food costs have, in fact, just aggravated their sufferings. Despite lifting the restrictions, UK pubs and bars are still reorganizing their businesses and are pretty keen to explore new areas to run the business from.

HOLIDAY SEASON WILL INCREASE PRESSURE But the significant lack of ability to either rehire the same resource or hire new ones, coupled with consumers’ willingness to step out of their homes, is piling up

Are robots in hospitality the future? While robots do present an interesting idea, it will take some time before it gets implemented on a larger scale. Besides, if it gets implemented on a larger scale, it could only add to job woes that the hospitality sector is reeling at present. Besides, the workforce unions in the UK may not approve of the idea of robots in the hospitality sector as now that the restrictions are lifted, more and more people would like to return to work, and the use of robots could rob them of this privilege. Heading in 2022, it won’t be a surprise to see both manual and robotic workforce at pubs, bars, restaurants etc. For those who can’t get the required workers, robots do present a viable business option and an option for others to run a business without a skilled workforce.

Cyrus Todiwala launches Zest Quest Asia 2022 Friday, 18th February 2022.

After a two-year gap filled by three successful on-line spin-offs, Zest Quest Asia is returning in its original format, with colleges and student chefs invited to submit their entries to Zest Quest Asia 2022.

Cyrus Todiwala said, “It’s great to be able to launch Zest Quest Asia in its traditional form, as a live event followed by a dinner which we hope will be widely attended by everyone who has a stake in the growth of Asian cuisine in this country. Thanks to great supporters like Tilda and Panasonic, we were able to pivot to an on-line version of Zest Quest Asia which served students well during the lockdowns.

Founded by restaurateurs Cyrus and Pervin Todiwala of Café Spice Namaste with the involvement of Master Chefs of Great Britain, the culinary competition recognises outstanding knowledge and understanding of Asian cuisine, and the talent and skill to design and execute an impressive menu of Asian dishes.

“But we’re back where we should be, and my aim now is for Zest Quest Asia to continue to give opportunities and experiences to student chefs through the pursuit of excellence in Asian cuisine. I hope to see many entries this year from talented and ambitious students. Superb prizes await!”

Zest Quest Asia also aims to help stem the skills shortage in Asian cuisine threatening the billion-pound Asian food industry, as well as encourage educators to include classical Asian cookery in the curriculum. The competition is open to full-time students with permanent residency status in the UK. Colleges are invited to field teams of three students (plus their tutor) who vie for a first prize consisting of a 7 to 10-day cultural tour of an Asian culinary capital.

To submit expressions of interest and for details on how to enter Zest Quest Asia 2022 colleges should visit or contact Cora Strachan at in the first instance. The deadline for entries is Monday, 24th January 2022. The shortlist will be revealed on Monday, 31st January 2022, with the final cook off and awards dinner to be held on

The next winning destination is a closely held secret, to be revealed only at a dinner and awards evening, following a live cook-off and knowledge presentation. This year the competition and awards evening are set to take place

Friday, 18th February 2022 at the Hilton London Heathrow Airport Terminal 5.

Cheers! Iconic Birmingham Music Venue Receives Award to Mark its 20th Anniversary ed the pub as customers.

The founder of an iconic Birmingham music venue, popular with rockers from across the globe, has received a prestigious award to mark its 20th anniversary.

Says Paul: “It’s been a tough 18 months for everyone. Hospitality and entertainment have been particularly hard hit. The price of closing was eye-watering. It’s the support and encouragement of our followers that has got us through, I can’t thank them enough. At our lowest point, they even raised more than £4,000 to help. When we started out, Birmingham had many more venues like Scruffy Murphys. Now there are only a couple of us left.

The award was presented to Paul Phillips of Scruffy Murphys on Newton Street by the building’s owners’ Star Pubs & Bars. It recognises the contribution the venue has made to Birmingham’s music scene during the past two decades. Scruffy Murphys is celebrating its 20-year milestone by holding its first rock festival since restrictions lifted. Well-known rock bands from around the UK are booked for the three-day event, which runs from 26th to 28th November. Birmingham born-and-bred Paul – who was previously in the car industry and had no musical experience – took over Scruffy Murphy’s in 2001, when it was an unloved Irish bar. Spotting a gap in the market for a rock venue, he transformed the building into a ground-floor pub and basement event space kitted out with a stage and top-of-the-range professional sound and lighting equipment. Since then, Scruffy Murphys has won a worldwide reputation and hosted over 5,500 rock and heavy metal bands from as faraway as Australia, Singapore and America. Big name acts, such as Foggy Molly and Acey Slade of Murderdolls fame, who would normally perform to crowds of 5,000, have stopped off to perform at the 130-capacity venue whilst touring the UK. Rock legends such as the Red Hot Chili Peppers, Noddy Holder and Lemmy of Motörhead have visit-

“I never thought I’d still be here 20 years on. I couldn’t have done it without the backing of a fantastic team of staff. We’re now serving children and grandchildren of some of my original customers. The festival is a big thank you to our followers and will hopefully mark the start of another 20 years of music at Scruffy Murphys. Having got through three lockdowns, our next goal is to see some new superstars start their careers here.” Adds Star Pubs & Bars’ area manager, Jacqueline Frow: “It’s an honour to present this award. Paul has put his heart and soul into Scruffy Murphys and built it into one of the best independent rock pubs and music venues in the UK. It’s a real Birmingham institution and adds to all the city has to offer. It’s been the most challenging period the live music industry has ever known. It’s a tribute to Paul that Scruffy Murphys has survived and thrived. We wish him many more happy years at the helm!”

A Second Tough Christmas for Hospitality as Vacancies Set to Hit All Time High Issue 85

Analysis of ONS vacancy data by work app Stint, finds that hospitality vacancies could be as high as 163,000 as the UK heads into the festive season. Stint analysed the past 10 years of vacancy data and used a sophisticated forecasting model to calculate that available jobs this December could be up to 75,000 higher than two years ago. The number of vacancies in the hospitality industry has been increasing year-on-year, usually peaking towards the close of the year. However, the pandemic has exacerbated this problem, meaning that short staffed restaurants will be left unable to take full advantage of the busy Christmas period. Year

Number of hospitality Percentage increase in December vacancies in December vacancies compared to 2010 2010 43,000 N/A 2015 84,000 95% 2019 (pre-pandemic) 88,000 105% 2021 (forecasted) 163,000 279% One of the key staffing issues the pandemic has created is bar staff, waiters and concierges not returning from furlough. Over the last six months of furlough the number of individuals in the sector accessing the scheme fell by 831,000, yet during the same period hospitality vacancies increased by almost 100,000. Rather

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than returning to the industry, many have seemingly moved on with 151,000 industry jobs currently available, according to the most recent ONS data. To help attract talent – old and new – to the industry, Stint is calling on the Government to raise the Employer National Insurance Contribution threshold above the rate of inflation, to help businesses increase wages above the rising cost of living. Sol Schlagman, CEO and Co-founder of Stint, said: “The hospitality industry could be facing a second tough Christmas if these staffing holes aren’t plugged in time. We are trying to help, providing full-time staff with support from Stint’s students, but we can’t do it alone. That’s why we’re calling on the Government to encourage businesses to invest in their staff by raising the National Insurance Contribution threshold. The additional money granted to businesses will then help attract and keep the best talent.”

Local Pub Set to Reopen After £250,000 Refurbishment The Trinity Tavern, a local community pub close to the Town Centre of Fareham, is set to reopen this weekend, on the 27th November following a transformational £250,000 refurbishment. The pub is run by licensee, Bev Eastman with the support of her wonderful family, and owned by leading community pub group, Admiral Taverns. The pub will see a complete interior and exterior transformation, including a brand-new beer garden with covered outside seating, with both new heating and lighting on a alfresco patio to be used all yearround, seating up to 100 people. Local residents will also be treated to a fresh new back-bar, new flooring and a whole new feel both inside and out, with the exterior currently being re-decorated, including sparkling new signs. Bev Eastman, Licensee at the Trinity Tavern, commented: “I am so amazed at the transformation of the pub, thinking back to what it used to look like and comparing it to now. We were determined to maintain the character of the pub and I am so pleased with how it has turned out. Admiral Taverns has been very sup-

portive and I can’t wait to welcome our lovely locals back, with an even better offering than before.” Licensee, Bev Eastman is a popular figure around town, having been manager of the pub 13 years ago, and taking over as landlady in 2018. She has the support of her daughter Kirsty and grand-daughter Alicia as assistant manager. Nick Lawson, Business Development Manager at Admiral Taverns, commented: “Bev and the team have done an amazing job in putting the Trinity Tavern at the heart of the community. The entertainment they provide for the community is second to none. I’m so excited for them to show off their new look which will appeal to a very wide audience and I can’t wait to be enjoying a drink on the amazing new patio, and would recommend anyone in the area to do the same.” Throughout the pandemic, Admiral has taken a highly proactive and supportive approach towards its licensees, offering significant rent aid as well as specific reopening support, beer credits, online.


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Issue 85

Addressing The Staffing Crisis In The Hospitality Sector By Henry Seddon, Managing Director, Access Hospitality ( Britain’s exit from the European Union and COVID-19 have created a whirlwind of change that continues to increase with time and will no doubt leave a lasting legacy. The positive news is that the hospitality industry is undergoing a rapid transformation, enabled by technology. As we depart from 'survival mode' post pandemic, how can we accelerate the process of bringing the hospitality sector back to life and fill the vacancies caused by the pandemic through use of technology?

DEVELOPING A DATA-DRIVEN CANDIDATE COMMUNICATIONS STRATEGY Traditionally, the hospitality industry has relied much on seasonal and EU workers to fill positions. Now, the sector is having to compete with other industries, and sub-sectors within hospitality, for the same smaller pool of seasonal part-time workers. The current challenges in the sector will not be easily rectified, but data-driven, tailored strategies will help ensure you are reaching your best potential candidates amid this crisis.

The hospitality industry has been severely impacted by the pandemic, with large sections of the sector shut down for months on end. Disruption in the industry has led to worker shortages, and job vacancies are at the highest level on record. With travel restrictions easing and more people venturing out to restaurants and bars – technology will play a key role in the recovery of the sector and elevating the employee and customer experience. Even so, finding skilled workers remains a challenge. The rapid changes in the hospitality industry, paired with the challenges of the pandemic and Brexit, are causing vacancies to soar. By second quarter of 2021, hospitality vacancies were 21% higher than pre-pandemic levels, and with the arrival of summer 2021, those figures were already 60% higher than Q2. Meanwhile, the number of job listings in September were 158% higher than they were before the pandemic. This sharp increase in vacancies demonstrates that there are still significant hurdles to jump during this period of recovery. The Access Group recently examined some of these issues in a joint panel discussion focused on The Staffing Crisis: Help is at hand – attract, retain and develop your top talent, with several leading industry experts delving into how to create lasting change and tackle some of the pressing modern-day challenges for recruitment across various industries.

Andy Larkin, EarlyPay specialist at The Access Group, shared the importance of “adapting to the current climate by leveraging technology to work on your brand to create a data-driven candidate communications strategy”. In addition, he emphasised the significance of employee benefits as a key way to attract and retain talent. Jamie Campbell, Director of Learning at CPL Learning – an Access company, highlighted the benefits of having a strong visual presence and showcasing your staff on social media, especially posting promotions or career changes to attract some of the best talent.

AGILITY AND THINKING OUTSIDE THE BOX Unprecedented challenges require extraordinary solutions, and the staffing crisis is no different. Agility and resilience in recruitment are vital now. Alice Barriball, Head of Resources at Marston’s, highlighted the significance of driving strategies on social media, particularly video based, to appeal to a wider range of applicants. Meanwhile, Matt Comber, Product Manager at The Access Group, suggests that “showing snapshots of your organisation online can be beneficial to new applicants as it allows future employees to visualise a day in the life of an employee at your company or even talk about more informal topics. Alongside this, trying out your application process yourself as a hiring manager for transparency can be vastly beneficial”. Digitisation and the use of apps, especially in industries who expect a busy seasonal period like hospitality and e-commerce, will prove invaluable for delivering faster hires at scale.

Greene King Wins Diversity and Inclusion Award for Calling Time on Racism Initiative Greene King has won a prestigious award in recognition of its work to promote diversity and inclusion and become a truly anti-racist organisation. The CorpComms Awards 2021 awarded Greene King the prize for best diversity and inclusion initiative for its action plan titled ‘Calling Time on Racism’. The CEO-led race diversity strategy aims to drive change not just at Greene King but across the hospitality industry, setting out a series of commitments to increase the representation of Black, Asian and minority ethnic colleagues. The strategy was created as part of a comprehensive response to the fact that the company’s founder Benjamin Greene, after handing over the brewery to his family, went on to profit from Transatlantic slavery in the 1800s and argued against its abolition. Greene King’s corporate affairs director Greg Sage said: “While we can’t change what happened 200 years ago, we are determined to use our position as an employer of 40,000 people to affect what we do now and for the future. “We are delighted to win this award and see our early work recognised. We know there is still much more to do and our journey to becoming a truly anti-racist organisation is only just beginning. Actions speak louder than words and so we spent time listening to our colleagues, customers and wider stakeholders and coming up with a detailed, target-led initiative that we will work towards over the next few years as we strive to create meaningful change in our company, our industry and wider society.”

Some of the actions undertaken already include: • Launched a reverse mentoring programme where every member of Greene King’s executive board is now assigned a mentor from Black, Asian and minority ethnic backgrounds, to see just how diversity and inclusion impacts on team members at all levels and across all divisions in the business • Partnered with the Slave-Free Alliance to fully analyse risks in Greene King’s business and wider supply chain around modern slavery and put a strategic plan in place to combat them • Changed the names of four pubs with names linked to racism: three called the Black Boy and one called the Black’s Head • Pledged a new five-year agreement with the Prince’s Trust, where funding was increased by a third and invested in projects to raise the percentage of young people from BAME backgrounds Greene King employs through the charity from 24% currently to 40% by year five • Announced a partnership with the International Slavery Museum to educate team members about the historic transatlantic slave trade • Chairing an industry group through the British Beer & Pub Association to drive equality, diversity and inclusion in the hospitality sector and work collaboratively to share best practice • Launched a new Employee Led race diversity group, called ‘Unity’, to sit alongside two existing groups in Greene King – an LGBT network and a Women’s network – and promoted it extensively in our internal communications to boost awareness and membership. The group has a sponsor from our Executive Board who attends meetings and acts as a contact between the group and overall business direction • Launched a partnership with Women in Hospitality, Travel and Leisure’s Inclusive Leadership programme including sponsoring a series of webinars. Greene King’s CEO Nick Mackenzie now sits on the group’s advisory board

An All-Star Chef Line-up Announced for the Launch of ‘86’ 86, a major event organised by Incognito-Studio will be held at Ned’s Club on January 10th, 2022 to further awareness of the crisis in mental health in London’s professional kitchens, and fundraise for The Burnt Chef project. Sponsored by Victorinox, the first ever 86 event begins with a screening of Boiling Point, courtesy of Vertigo Releasing. The film stars BAFTA nominated actor Stephen Graham, who plays a chef pushed to his limits, and will be followed by a Q&A with cast members and the director Philip Barantini, who used to work as a chef himself. After the screening guests will enjoy an oyster and Champagne reception, followed by signature dishes served all night from top chefs including Adam Handling, Roberta Hall, Brad Carter, Andrew Clarke and Tom Griffiths. Midnight catering comes from Calum Franklin serving late night pies and cocktails. This event will be a real party, with music from Mr Scruff and some very special guests including a top class charity raffle hosted by comedian Tom Ward. “86 is an event to unite the hospitality industry, focusing support on mental health, and creating an open dialogue for our staff and colleagues. Our aim is to help the industry in any way we can and have a great time doing so!” says Tom Griffiths for Incognito-Studio. 86 aims to raise awareness about the burn out in the hospitality industry, and to help more hospitality professionals access the services of The Burnt Chef project, a charity that aims to tackle the stigma around mental health in the industry. Victorinox has also teamed up with 86 to sponsor the event and launch their own industry support campaign called Staying Sharp, showcasing a series of short clips of the negative experiences the guest chefs have had and how the industry can move forward ‘on the right side of history’. The ticket price is £100 per person, which includes the screening, all food, drink and entertainment. This chef

supported event will be attended by famous names and faces in the industry, with goodie bags provided for all attendees including gifts from Salcombe Distilling Co. Only 170 tickets are available, however the first 130 tickets will be lucky enough to attend the Boiling Point screening and Q&A. They go on sale Tuesday 23rd November and can be purchased here: A percentage of the ticket price goes to The Burnt Chef project, as well as all proceeds from the raffle. Chef Tom Griffiths says of the event: “I don’t have the answers to our staffing shortages, debts, supply chain or increasing costs but what I do know is that with Incognito setting up 86, we’re going to be able to cope with these issues in a more supportive way. The Burnt Chef project, which was set up with the sole intention of eradicating mental health stigma within hospitality, is fully behind this campaign and event. We’re all in this together and having the opportunity to get together to spread the word is everything to me right now.” Philip Barantini, director of Boiling Point, adds: “My personal experience working in kitchens wasn’t an easy one. I fell into a very deep dark hole, and I didn’t think there was a way out. But there is. There’s help out there in the likes of The Burnt Chef Project and many more. One of the reasons I made Boiling Point was to shine a light onto the world that I had personally experienced, and hopefully it will help someone else to get out of their own dark time too.” 86 is a term used in professional kitchens to signify that something has run out, there’s nothing left. The 86 event aims to raise awareness about this, to attract fresh interest in joining the industry where staff shortages are rife, and to raise funds to support those within the industry to remain, or get mentally well, and in a position to remain within the sector long-term.

Hospitality Trade Bodies Unite to Combat Drink Spiking remain low, any such incidents underline the need to protect the welfare and maintain the safety of customers. It is why we continue to collaborate with the police and other local stakeholders to ensure everyone can enjoy a fun night out.” To prevent incidents happening in the first place, some venues now offer anti-spiking bottle stoppers and protective drink covers, while some local authorities and police forces are providing drug testing kits. The main preventative measure, though, remains welltrained, vigilant and supportive staff that know how to respond to situations they witness or which are reported to them. Four leading trade bodies have joined forces to ensure customer safety amid growing concerns about drink spiking at hospitality venues across the UK. UKHospitality, the British Beer & Pub Association (BBPA), the British Institute of Innkeeping (BII), and Hospitality Ulster have teamed-up to produce a suite of resources aimed at helping operators combat drink spiking and protect customers. Recent weeks have seen increasing reports of drink spiking, in which substances are added to people’s drinks without their knowledge. Alcohol is the most common substance added, but illegal or legal drugs are often used. The associations have jointly produced a factsheet that brings together in one place resources to help operators bolster the work they are already doing to ensure their venues remain safe places in which to enjoy a night out. In a joint statement, UKHospitality, the BBPA, the BII and Hospitality Ulster said: “Drink spiking is a despicable crime and cannot be tolerated. Everyone has a right to feel safe during a night out, which is why as a sector we work hard to create a welcoming, inclusive and safe environment. “Although the number of drink spiking reports

At licensed venues, door staff, customer search procedures, CCTV and metal detectors also help prevent drink spiking but if an incident does occur, operators should take three steps:

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•Always act on the report – activate your venue’s safeguarding procedures and act to identify suspects •Ensure the health and safety of the affected customer – call the emergency services, ensure they are with trusted friends who will look after them, offer assistance, provide them with a safe space •Log and record the incident for the emergency services and in order to take further internal action. Operators are also being encouraged to make their venues unappealing to those seeking to commit crimes by using posters and social media to urge customers to be vigilant; training staff to identify issues before they arise; and by taking practical and physical measures, such as anti-spiking bottle stoppers. The available resources for operators include posters, training for staff, advice and guidance as well as a film aimed at supporting vulnerable people, provided by a range of sources including the Night Time Industries Association, CPL Learning, Safer Sounds – WAVE Training, National Pubwatch and the Mayor of London.

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Issue 85

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Exodus of 25–40-Year-Olds Puts Emphasis on Younger Workers The changing shape of the hospitality workforce has been revealed in new research from workforce management app, Deputy ( The Rebuilding Hospitality: The Changing Shape of the UK Workforce report reveals that nearly a quarter of a million workers aged 25-40 (Millennials) are estimated to have left the industry between December 2019 and October 2021. This has accelerated a trend of replacing these workers with under 25s (Gen Z) and the need for training and development to address lost knowledge and management capability. Conducted by independent economist Shashi Karunanethy, the research analysed 1,528,542 shifts from Deputy’s rostering system worked by more than 14,000 UK hospitality workers in the past 22 months. Examining bars and pubs, accommodation, cafes and coffee shops, fast food and takeaway businesses, and sit down restaurants – it reveals a significant shift in industry staffing. The proportion of Millennials working in the sector has declined from 49% to 42%, equating to a loss of around 210,000 workers. At the same time, the proportion of workers from Gen Z has risen by 5%, which equates to around 150,000 workers. On the transition, Shashi Karunanethy, said: “Half a year since Covid restrictions began to ease, hospitality employment levels are still well below pre-pandemic levels. They’ve lost a huge proportion of their workforce and are currently more reliant on young staff than ever before. “Looking at the Millennial age group, it’s understandable that some of those with young families and with

more bills to pay may have moved into roles that flourished during lockdowns, such as supermarket work and delivery driving. We also lost a huge number of Millennial workers who originated from outside of the UK, due to the timing of Covid and Brexit. Many of them worked in the restaurant, hotel and pub sectors in the UK and they simply haven’t returned since the Covid restrictions eased.” According to the report, the exodus of those aged 25 to 40 and growth in those 24 and under could be seen across: • Fast food and Takeaway (Gen Z grew from 26% to 38% of the workforce, Millennials declined from 51% to 43%) • Bars and Pubs (Gen Z grew from 31% to 35%, Millennials declined from 51% to 48%) • Accommodation (Gen Z grew from 26% to 29%, Millennials declined from 45% to 41% • Cafes and Coffee shops (Gen Z grew from 31% to 33%, Millennials declined from 55% to 50%) David Kelly, General Manager EMEA at Deputy added: “In the long term, the surge in young people joining the industry is really good news for the future. However, right now, it’s a particularly testing time for business owners and managers who are already grappling with supply-chain disruption, utility cost inflation, VAT rises to come in April, caps on business relief rates, and staff shortages. Many business owners are having to vary their opening hours in line with staff availability. Managing that process is a huge challenge, even with a staff of industry veterans, let alone new starters. Up-skilling the next generation of staff will be vital to long-term success.”

Planting Memories at Moor Hall Hotel

A stark reminder of what life was like in “COVID-19 Britain” is being preserved in a time capsule, which is to be buried to mark the 60th anniversary of a leading Midlands hotel. Surgical masks, hand gel and NHS advice pamphlets will be stored away for future generations to discover, together with newspapers containing reports on how the coronavirus pandemic impacted upon the lives of families living in the region. Angela Burns, chief executive of Moor Hall Hotel & Spa, a prestigious country house hotel located in Four Oaks, Sutton Coldfield, which has been owned by the entrepreneurial Webb family since 1961, said: “Since the start of the coronavirus outbreak we have experienced dramatic events that have changed the world and the way that people live their lives. We had already planned to bury a time capsule for our 60th anniversary and then decided to include some items that have been so relevant to us all recently as well.” Included in the time capsule are documents detailing Moor Hall’s timeline of the pandemic including photographs of when the hotel opened a community shop during the first few weeks of the first lockdown to sell much needed flour, eggs and toilet rolls.

The capsule to be buried in the hotel grounds will also include various items from the hotel including menus, a Moor Hall teddy bear and a brief history. The hotel, which is built on the site of the former home of 16th century Bishop John Vesey, was frequently visited by King Henry VIII. It is thought that Sutton Coldfield was awarded its royal charter during one of these visits. After being purchased by the Webb family Moor Hall, the former home of Colonel Edward Ansell, was developed from a 17-bedroom gentleman’s residence into today’s multi award-winning establishment with 83 bedrooms, six conference rooms, two restaurants and a leisure centre and spa. It is one of five establishments within the Webb Hotel Group. The others are The George Hotel, Lichfield; The Gables, Falfield, South Gloucestershire; The Cathedral, Lichfield and the Red Lion, a village pub at Newborough, near Burton on Trent. The International Time Capsule Society, which has been documenting projects since 1990, estimates that there are between 10,000 – 15,000 time capsules worldwide. The oldest one is the Samuel Adams and Paul Revere time capsule which was buried in Boston in 1795

Government Planning to Ban Single-Use Plastics Issue 85

Single-use plastics such as plates, cutlery and food containers could all be banned in England after the government launched a public consultation into the issue.

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ular. We want to reduce the use of plastics in packaging and ban its use in items linked to littering.

The ban could also extend to polystyrene cups in a bid to eliminate avoidable plastic waste.

We have already banned plastic straws, stirrers and cotton buds and now plan to extend the ban to cutlery and balloon sticks where alternative materials, like wood can be used.

According to estimates, England uses 1.1 billion single-use plates and 4.25 billion items of single-use cutlery — most of which are plastic — per year, but only 10% are recycled upon disposal. Under proposals in a 12-week public consultation, businesses and consumers will need to move towards more sustainable alternatives.

The consultation comes a week after the passage of the Environment Act which will enable tougher action on single-use plastics in England. The Act includes powers to place charges on single-use items, and the call to evidence will explore whether such a charge could be placed on single use cups or sachets to encourage a shift away from throwaway culture.

The Government is going further by also launching a separate call for evidence to address other sources of plastic pollution. This will ask stakeholders for views on tackling commonly littered plastics such as wet wipes, tobacco filters, sachets and other single-use cups.

The UK is a global leader in combatting plastic waste and has already taken major steps to tackle plastic pollution, banning microbeads in rinseoff personal care products, and restricting the supply of single-use plastic straws, stirrers and cotton buds.

Future policy measures that could be explored include banning plastic in these items, and mandatory labelling on packaging to help consumers dispose of these items correctly. The Government will also examine how we can put the responsibility firmly at manufacturers’ doors to make sure they are doing everything they can to tackle single-use plastics, including litter from cigarette butts. The UK uses 2.5 billion disposable coffee cups per year, while plastic sachets are often not recycled due to their small size, which makes it hard to segregate and clean them. The Government will consider how a move to sustainable alternatives can be achieved without unfairly impacting on consumers. Many companies are already taking action to cut this avoidable waste, with many shops already stocking alternatives to conventional plastic wipes, and today’s move will urge more to do the same. Environment Secretary George Eustice said:

Following the huge success of the 5p charge on single-use carrier bags, which cut consumption in the main supermarkets by 95% since 2015, we increased the minimum charge to 10p and extended it to all retailers, ensuring we can take billions more bags out of circulation. Industry is addressing plastic waste through the UK Plastics Pact, a collaboration between businesses from across the entire plastics value chain, supported by the government and coordinated by the Waste and Resources Action Programme (WRAP). Marcus Gover, CEO WRAP, said: in England. Eliminating problematic and unnecessary single-use plastic is essential if we are to turn the tide on plastic pollution and keep plastic out of the environment. The UK Plastics Pact set an ambitious target to take action in this important area and its members have already eliminated problematic plastic by more than 40%. We now need regulation to follow and ensure that all businesses take steps to eliminate problematic and unnecessary plastic

There is growing recognition of the damage that plastics cause to our environment and marine life in partic-

Michelin Starred Lake District Retreat Named on Prestigious List of Top UK Hotels The Cottage in the Wood in the Whinlatter Forest near Keswick has been ranked 39th on the Top 50 Boutique Hotels in the UK for 2021. The inaugural ‘Top 50’ list, supported by Taylors of Harrogate, highlights some of the best places to stay in the UK and has been compiled using votes from more than 100 industry experts. With demand for staycation breaks and first-class experiences on the rise, it’s said to give guests the definitive low-down on the best boutique operators. This latest high-profile announcement comes after the gourmet hideaway was named as 24th best restaurant in the UK as part of the National Restaurant Awards in August 2021. The team at The Cottage in the Wood discovered their exact position on the list at a special ceremony held at The Star Inn The City, York on

Thursday 25 November – where they joined fellow top hoteliers from a wide array of establishments, ranging from country estates to modern townhouses along with restaurant with room style retreats. The criteria for being recognised as a ‘boutique’ operator included having between 5 – 50 rooms and a unique food and drink offering. Co-owner Liam Berney says, “To us ‘boutique’ means creating a unique and personalised experience for guests and we have worked really hard to create our foodie escape – from our Michelin-starred food to our cosy rooms and exceptional service – all set against the stunning natural landscape of England’s only true mountain forest. It’s an experience that is hard to find, so we are delighted to have been recognised for that.”

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Issue 85

2022 Consumers Demand a Fresh Approach, says Bidfresh Hospitality businesses will need to adapt to significant changes in consumer behaviour when planning 2022 menus, says fresh produce specialist Bidfresh. New research shows that expectations of dishes which deliver on concerns such as provenance, innovation, sustainability and health have been strengthened by the pandemic.

Key findings of the new survey include:

For example, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers. Industry specialists CGA were commissioned to carry out a survey* which builds on the recent launch of the A Fresh Approach campaign. This is being rolled out across the three core Bidfresh businesses to encourage operators to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus. The three businesses – fish and seafood specialist Direct Seafoods; catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – between them supply thousands of hospitality and catering businesses nationwide.

“As hospitality reopens, it’s clear that more consumers are paying the same attention to food when they eat out. When planning their menus for 2022, operators will have to demonstrate that consumers’ concerns are being factored in, and the A Fresh Approach programme has been developed to support that.

Jane Aukim, marketing manager of Bidfresh, said: “People had more time to think about food during lockdown. Many of them took up cooking from scratch and took more care over the quality and source of the ingredients.

“For example Direct Seafoods, recently named the Marine Stewardship Council’s Fresh Fish Food Service Supplier of the Year 2021, offers a diverse range of products that meet consumer expectations of sustainable fish and seafood.”

• 53% of consumers are actively counting calories or checking sugar content; • 60% prefer venues that offer new and interesting cuisines and dishes; • 53% are likely to try a new cuisine when they see it on a menu; • 20% would choose a specific eating out venue over another if it had a focus on sustainability; • 44% make eating-out decisions based on ethical considerations; • 56% make decisions on where to eat out based on the venue’s policy of sourcing British products. Aukim adds: “There’s no contradiction between consumers’ interest in trying new styles of cuisine and their support for British producers. The challenge for chefs and operators is to access recipes that enable them use fresh British produce to make anything from a spicy curry to tapasstyle croquetas. “Through A Fresh Approach, we’re giving hospitality businesses access to resources such as recipes and advice on seasonality and sustainability, that frees them up to focus on creating great dishes and hitting the highest standards of customer service.” Operators and chefs can access the A Fresh Approach programme at

Vaccine Passports Will Not be Extended to Scottish Pubs and Restaurants Scotland’s vaccine passport scheme is not being extended to pubs and restaurants, as well as other venues despite the “precarious” situation the country faces with coronavirus, First Minister Nicola Sturgeon has said. Ms Sturgeon said the Scottish Government had concluded it would not be “proportionate” to increase the remit of the scheme, which requires people to prove they have been double jabbed when visiting nightclubs and attending large events. Ministers had been considering extending covid passport conditions of entry to pubs bars, restaurants, theatres and cinemas, however Ms Sturgeon told MSPs at Holyrood that after making a “very, very finely balanced decision” they had at this stage “decided not to extend the scope “of the scheme”. We have considered the inevitable impact vaccine certification has on the operation of businesses, and concluded that, at this stage, extension would not be proportionate” she said. However, the first minister did warn that the scheme could yet be extended into a wider range of settings “if our situation does deteriorate”. “We’ll continue to liaise closely with businesses about this and about what they must do in the coming weeks to minimise that risk,” said Sturgeon. And there will be a tweak to the vaccine passport scheme as it stands.

From 6th December customers visiting venues covered by the scheme will be able to show proof of a recent negative lateral flow test instead of their vaccination status. “Doing so will also ensure the scheme remains proportionate going forward and also help our wider efforts to stem transmission through greater use of LFD tests more generally,” said the first minister. UKHospitality Scotland Executive Director Leon Thompson, said: “The First Minister’s announcement that Covid vaccine passports will not be extended comes as welcome relief to hospitality businesses. The Scottish Government has listened and responded to the overwhelming evidence presented, which clearly demonstrates the damaging impact any extension of the scheme would have on our fragile sector. This is very good news and provides some respite for businesses working hard to maximise trade across the festive period. “We all have our part to play in reducing the spread of Covid. Hospitality will continue to do its bit, keeping customers and workers safe, with many operators going above and beyond the Scottish Government’s baseline measures. “The acceptance of a negative lateral flow test may help some businesses currently covered by the scheme. It remains to be seen what it will bring to those hospitality businesses in the late-night economy. UKHospitality Scotland will continue to work to ensure that vaccination passports are not expanded in the future and to remove the burden they impose on businesses currently covered by them.”


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Issue 85

Wine and Spirit Businesses Call Time on HGV Driver Shortage Crisis Concerned members of the Wine and Spirit Trade Association are calling on the Transport Secretary to take urgent action over HGV driver shortages and freight disruption to avoid some of our favourite tipples from disappearing from the UK supermarket shelves. 48 of the UK’s wine and spirit businesses put their names to a letter, penned by the WSTA and sent last week, after rising costs and supply chain chaos have held up wine and spirit deliveries. The WSTA has received multiple reports from its membership who are highlighting that importing products is now taking up to five times longer than they were a year ago. Businesses who had previously been able to fulfil orders in two to three days are now experiencing shipments taking 15 days to process. Costs have increased around 7% (and often more) by freight forwarders to account for driver retention. This is particularly a concern for SMEs who are unable to compete with large businesses to attract drivers. Frustrated companies have found that drivers and vehicles are increasingly unpredictable in their arrival times, meaning goods are either not ready or are left waiting for collection. As a particularly competitive industry, the inability to fulfil orders in a timely manner can result in the loss of business, as products can be easily replaced by comparable products from elsewhere in the world.

The WSTA and its members are calling on Government to take action as a matter of urgency to save British business from descending even further into delivery chaos. In the letter the trade association told Transport Secretary Grant Shapps, it was imperative that he take the following steps: 1.Extend the temporary visa scheme for HGV drivers from 28 February 2022 to a minimum of one year, to ease the burden on industry and allow for a sufficient increase in domestic drivers. 2.Actively facilitate better routing of freight from ports (e.g., rail, river, coastal freight) and smaller UK-based driver networks for short-haul journeys, delivering Government investment and working in partnership with industry to achieve this goal. 3.Deliver regular updates on DVLA processing HGV driving tests and licences. Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “There is mounting concern amongst our membership that unless urgent action is taken, we will fall deeper into delivery chaos. 48 member companies have put their name to our letter calling on the Transport Secretary to extend the temporary visa scheme and improve transport routes. We are already seeing major delays on wine and spirit delivery times which is pushing up costs and limiting the range of products available to UK consumers. Government needs to be doing all it can to ensure British business is not operating with one hand tied behind its back over the festive season and beyond.”

Local Community Pub Reopens After £110,000 Transformation Local community pub, The Catash Inn, located in North Cadbury has reopened following a spectacular £110,000 refurbishment. The pub, owned by leading community pub group, Admiral Taverns, is run by passionate licensee duo, Caroline and James Bowen. The pub has seen a major transformation, including a brand-new look both inside and out, with new artwork, new furniture, new toilets, new curtains, as well as fresh new signs to welcome residents back into the pub. The pub also hosts a fantastic beer garden, seating up to 50 people. Caroline Bowen, Licensee at the Catash Inn, commented: “We are thrilled to be back open, showcasing our new look to the community. I’m so pleased with the result and we’ve already had some great feedback from our locals. We will be hosting a range of events over the coming months, from live music, quiz nights to bingo, so we can’t wait to see as many new and old faces as possible.” Licensees, Caroline and James Bowen have a wealth of experience

under their belt, with over 45 years of combined experience in the industry. They are always looking to support the local community, making it a priority to ensure all the team is from the local village. The traditional community pub serves an excellent food offering, which includes homemade lasagna, steak, fish and chips, Sunday carvery’s, as well as offering vegan and vegetarian options. Traditional beer, cider, ales and a wide variety of gins are just a few of the drinks on offer. Phil Warne, Business Development Manager at Admiral Taverns, commented: “Caroline and James are so passionate about the pub, which is demonstrated through their excellent offering. The refurbishment looks amazing and will ensure the pub stays at the heart of the community for years to come. I would recommend anyone in the area to pay the wonderful team a visit and I wish them every success for the future.” Throughout the pandemic, Admiral has taken a highly proactive and supportive approach towards its licensees, offering significant rent aid as well as specific reopening support, beer credits, online.

BII Licensee of the Year Award 2021… and the Winner is! Issue 85

The BII Licensee of the Year competition has crowned its winner!

The competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Following a final judging day at Sky Head Quarters on Monday 22nd November, where each of the 6 finalists faced 4 panels of industry experts and operators, Jason and Chris Black from the Pityme Inn in Wadebridge, were named as the champions!

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Damian Saunders, Managing Director of Sky Business said: “A huge congratulations to Jason and Chris for winning the Licensee of the Year Award. Sky is delighted to sponsor this award and play a part in recognising the individuals that have achieved so much in the industry, particularly after the incredible challenges they have faced over the last 18 months.”

Chris and Jason had been strong competitors from the start, which saw them score highly across all areas including mystery customer visits and web and social media audits, as well as their on-site judging visit from judges Sue Allen and Paul Pavli. Their performance on the final judging day sealed the deal for these fantastic operators who have proved they have what it takes to be the best licensees in the UK.

Steve Alton, Chief Executive of the BII commented: “I’d like to offer a massive congratulations to Chris and Jason on behalf of myself and the whole team here at the BII, including our fantastic judges. This is the most rigorous and intense competition in our industry, but it was clear to the judges that they had the dedication and passion deserving of a Licensee of the Year winner. I’d also like to congratulate our other finalists, as getting to the finals of this competition is an incredible achievement in itself.”

The team from the Pityme Inn picked up their winner’s trophy in front of an audience of over 900 people at this year’s BII Winter Event, hosted on Tuesday 23rd November at the incredible Old Billingsgate, attended by the brightest and best from the industry.

As winner of Licensee of the Year competition, they will receive a year’s free Pubs and Clubs subscription to Sky Sports, £500 towards a party in their pub to celebrate with their staff and a model of their pub created by artist Bunty May Marshall to commemorate their win.

Restaurant Insolvencies Increase by 31%

A cashflow crunch brought on by Covid lockdowns has resulted in a 31% increase in UK restaurant insolvencies over the three-month period to September, compared to the previous quarter, according to a report from UHY Hacker Young.

The ban had previously prevented creditors from taking legal action against companies that owe them money. UHY says it is “likely there are many more insolvencies to come as more creditors begin to pursue debts more robustly”.

Restaurants have, the report says, had to contend with a sudden increase expenditure following closures during lockdown, with sales not recovering quickly enough

Peter Kubik, partner at UHY Hacker Young said: “Restaurants have been hit with a cashflow crisis and this is partly due to the end of the furlough scheme. Unfortunately, fears that the end of Covid support schemes would lead to a rise in insolvencies are quickly becoming a reality.

A “cashflow crisis” has “tipped some over the edge” into insolvency. The costs in question include bringing staff off furlough, restocking inventory, refurbishing the premises and repaying CBILS/BBLS loans.

“With wages no longer being covered by the furlough scheme, this leaves restaurants with a tough decision to make – either bear those extra costs themselves or make redundancies.”

In addition, restaurants can no longer rely on emergency Government support, which has now either ended or is being reduced. At the end of September, both the furlough scheme and a ban on winding-up petitions came to an end.

He added: “The restaurant sector is still trying to get back up on its feet, whilst dealing with the huge burden of costs such as CBILS and BBLS repayments. There’s a risk a wave of insolvencies is waiting to happen if they don’t receive further support from the Government.”

Issue 85

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Tourism and Transport ‘Among Top UK Growth Sectors’ “However, while encouraging, the headwinds from supply chain disruption and brisk input price inflation are proving both more persistent and stronger. Many firms are currently preoccupied managing continuing pressures on their capacity and bottom lines.

Tourism and recreation was the fastest growing UK sector in October for the second month in a row, according to the latest Lloyds Bank UK Recovery Tracker. Lloyds said the sector was “boosted” by the relaxation in international travel rules and more tourists visiting the UK, with a tracker reading of 70. A reading above 50 reportedly signals output is rising, while a reading below 50 indicates contraction.

“It suggests that inflationary pressures are likely to continue to intensify in the coming months. “This could further dent consumer confidence and restrain household spending, the mainstay of the recovery so far.”

The sectors that faced high levels of input cost inflation and comparatively lower levels of output price inflation were technology equipment manufacturing, healthcare and tourism and recreation.

Scott Barton, managing director, corporate and institutional coverage, added: “October’s data reveal an improved economic picture for the UK, but the supply chain disruption and raw materials shortages that have dogged businesses for months are holding firm.

Meanwhile, the transport sector (56.4) benefited from an increase in domestic and international travel.

“They are now being compounded by rising energy prices and rising salary

The number of UK sectors reporting output growth hit a three-month high in October, as businesses experienced intense pressure to raise prices, the study revealed.


Lloyds Bank Commercial Banking head of economics and market insight, Jeavon Lolay, said: “After a brief summer slowdown, the UK recovery regained some momentum at the start of the fourth quarter.

“Many business leaders will be frustrated that they cannot take full advantage of recovering demand and will be concerned that fully passing on higher input prices could make their products and services less competitive. “While the situation is currently very challenging, the broad expectation remains that this global cost shock will prove transitory and that supply chains will recover next year.”

The Great British Beer Festival Winter, which was due to take place in Birmingham 9-12 February 2022, has been cancelled.

decision that this physical single-site event will no longer be taking place in 2022.

Due to concerns from volunteers and festival goers alike, the committee have chosen to scrap plans for a traditional single-site festival this year. Instead, they are assessing ideas for an alternative celebration, to be announced in due course.

“That being said, we will still be celebrating GBBFW in other ways! Pubs continue to face a number of challenges and a long road to recovery. We are now working to reimagine our festival in a way that will allow real ale and cider lovers to support their locals and producers in a safe, comfortable way.

The organising committee said: “We were really excited to be bringing everyone back together to Birmingham in February for a physical Great British Beer Festival Winter. However, following consultation and concerns from volunteers and festival goers alike, we have come to the difficult

“More details will be released in the coming weeks, so please keep a close eye on our social media pages. If you have already bought advance tickets, you will be contacted directly, but please do get in touch on if you have any further questions.”


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Great British Beer Festival Winter Cancelled as Organisers Reimagine Plans


Tourism and recreation, which includes pubs, hotels, restaurants and leisure facilities was the fastest growing UK sector monitored by the Tracker for the second month in succession.

Solving the Single-Use Plastic Problem 22

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Issue 85

Single-use plastics such as plates, cutlery and polystyrene cups could be banned in England as ministers launch a 12-week public consultation on the issue. Under the proposals for England, businesses and consumers would need to move towards more sustainable alternatives. With pressure on catering operations to reduce the waste resulting from singleuse plastic and to find more environmentally friendly alternatives, allmanhall (, the independently owned food procurement expert, looks at the problems businesses are facing and offers some possible solutions. Time is running out for those in hospitality and catering to find an effective solution to eradicate the use of single-use plastic. With the need to reduce plastic waste, actions have already been taken by the Government to encourage its reduction. The introduction of a plastic tax, due to come into force in April 2022, will apply a tax of £200 per metric tonne on plastic packaging containing less than 30% recycled plastic. Earlier in November the Government's Environment Bill was passed by Parliament, which could be used to introduce new charges on singleuse items. This latest consultation could lead to the complete ban of plates, cutlery and polystyrene cups made from plastic. Approximately 1.1 billion single-use plates and 4.25 billion items of cutlery, mostly plastic, are used annually, but just 10% are recycled upon disposal*. With Scotland having already announced a ban on single-use plastics from June 2022, evaluating their use of this material should be a core focus for all catering businesses. Despite the numerous challenges, what can catering operations do now to introduce alternatives and reduce their waste where possible? Despite the pandemic, many manufacturers and retailers have been looking at new initiatives and the development of more sustainable pack-

opments need approval – a process that takes time. With the plastic tax on the horizon, alternative solutions need to be found that will also meet the threshold of 30% recycled plastic. PET (polyethylene terephthalate) is usually used for drinks bottles and chilled or ambient products such as salads or takeaway foods due to its high barrier properties. However, it does fall within scope of the plastic tax. A suitable replacement might be RPET (recycled polyethylene tetraphyte), which would meet the plastic content threshold, or bagasse. Made from pulped plant mass this is compostable and can be recycled through paper waste streams. However, whilst flexible films also fall within scope of the tax, those that are in direct contact with food are more difficult to substitute as recycled content is not permitted for food grade films and bags.

aging solutions. Companies such as Real Wrap Company use sandwich and wrap boxes that are all plastic free, and retailer Aldi are also introducing a trial of fully recyclable sandwich packaging. Paper or cardboard could be an alternative, but with different properties to plastic, its manufacture means that machines usually meant for plastic must be adapted to suit a more fragile material. We may question whether paper is as good at keeping products fresh and how strong it is, especially when exposed to moisture and hot liquids. Paper bags may be used for takeaway or short shelf-life items but will not be suitable for many products. Although it is relatively easy to add recycled components to rigid plastics such as trays, it is more difficult to add it to flexibles and films. As a food contact material, packaging is highly regulated, and any new devel-

As a starting point, catering operations need to be encouraged to assess what they use and how. It is key they look at the full cycle of the plastics and alternatives they use, from manufacturing and supply through to disposing and recycling. With RPET having the most commonly used waste stream in this country, businesses should look at their own recycling solutions for disposable products and how these may be improved. With these challenges ahead, businesses need to be sure that they not only work to reduce single-use plastic, but that both they and their consumers can dispose of any alternatives correctly as well, ensuring that waste is reduced, and recycling is optimised. Already we have seen a ban on plastic stirrers and straws, and it is likely that plastic cutlery and plates will follow. With businesses pledging their commitment to making more sustainable choices, it seems there is much more to come in food packaging innovation and the goal of reducing our waste. *

£700,000 Investment Planned to Reopen Two Iconic Derby Pubs space would be revamped at both pubs with festoon lighting, heating, new furniture and extra capacity for customers. The Corner Pin’s garden would be landscaped to become one of the biggest in Chellaston, with seating for 105 people and a covered, heated pergola. With a shortage of beer gardens in central Derby, a stunning sheltered outdoor area decorated with art and accommodating 60 customers would be developed at The Dog & Moon, doubling the pub’s size.

Two iconic Derby pubs are set for a £700,000 investment to reopen and refurbish them in 2022 following lengthy closures. Subject to recruiting new licensees, Heinekenowned Star Pubs & Bars wants to overhaul The Corner Pin in Chellaston – which has been closed since 2018 – and The Dog & Moon on Sadler Gate in the city centre, which shut its doors in March last year. The plans would transform The Corner Pin into a great quality local catering for the whole community and all occasions, renaming it The Chellaston Arms to mark its new direction. Meanwhile, the 300-year old Dog & Moon would become a modern craft bar and revert to its previous name of The Shakespeare. The work would renovate the exteriors of the two historic pubs and add new planting, signage and lighting to enhance their neighbourhoods.

Says Star Pubs & Bars’ area manager for Derby Amanda Bloor: “We’re keen to revitalise these two wonderful old Derby pubs for people to enjoy; we just need the right licensees to take them on. The pandemic has frustrated our plans. Now restrictions have lifted, we’re keen to recruit new operators and get these pubs open again as soon as possible. These are wellknown pubs with fantastic potential that residents want to see back in business. With investment they will thrive. They are great opportunities for experienced licensees wanting a landmark pub in a high-profile location in Derby.”

MSP Scoops National Award in Recognition of Campaigning for Beer and Pubs To meet increased demand for year-round alfresco eating and drinking due to the pandemic, the outside

Neil Bibby MSP receives the Parliamentary Achievement Award from CAMRA’s Ray Turpie at the Bull Inn in Paisley

the Tied Pubs Bill from day one and it has been a pleasure working with them to improve the law for publicans and consumers.

Neil Bibby, Labour MSP for West Scotland, has been presented with a prestigious Parliamentary Achievement Award by consumer organisation CAMRA, the Campaign for Real Ale.

“Our campaign was always about fairness, choice and jobs - fairness for publicans, choice for consumers and protecting jobs in Scotland’s pub and brewing industries. Those principles matter as much now, as the pub sector recovers from the Covid crisis, as they did when we began this journey almost five years ago. What we have achieved will deliver a better deal for Scotland’s pub-goers.”

The award is presented to the parliamentarian who has played the biggest part in campaigning to protect and promote pubs, breweries and beer drinkers.

CAMRA Chairman Nik Antona added:

In its 50th Anniversary year, CAMRA decided to give the accolade to Mr Bibby in recognition of his work to pass the Tied Pubs (Scotland) Act 2021 into law earlier this year.

“Neil has long been a champion for the beer and pub industry, standing up for the rights of tied pub tenants to make sure that they are treated fairly and can earn a decent living.

It followed several years of campaigning by Neil Bibby together with organisations like CAMRA and the Scottish Licenced Trade Association.

“His efforts over many years to introduce and build cross-party support for his Tied Pubs Act have secured much-needed changes to the law to help protect and improve community pubs, support tied licensees and increase choice of local, independent beers on offer at the bar.

Neil’s new law will help to ensure that those running tied pubs are treated fairly and can earn a decent living through the introduction of a statutory pubs code governing the relationship between tied pub tenants and pub-owning businesses, as well as an Adjudicator to enforce the rules.

“We are delighted to present Neil with CAMRA’s Parliamentary Achievement Award for his work on behalf of beer drinkers, pub-goers and tied pub tenants in the West of Scotland and across the country.”

As well as helping publicans earn a decent living, the Tied Pubs Act will also allow them more choice over which beers they stock, instead of having to buy a restricted range of stock at increasingly high prices from the pub-owning company. Commenting, Neil Bibby MSP said: “It is an honour to receive this award from CAMRA and to be the first Member of the Scottish Parliament to do so. I hope that my work in taking the Tied Pubs Bill through the Scottish Parliament will help regulate the behaviour of big brewing giants and deliver more choice for pub-goers. CAMRA have been right behind

Ray Turpie, who presented the award to Neil Bibby on behalf of CAMRA’s Awards Committee, said: “It has been a pleasure to work with Neil over several years to secure these much-needed protections in law for pubs and publicans. His award is richly deserved, and marks the first time in recent memory that this prestigious award has been presented to a parliamentarian outside of Westminster.”

Asian Curry Awards 2021 Winners 24

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Issue 85

More than 800 VIP guests attended the Asian hospitality sector’s most prestigious event, the Asian Curry Awards in association with Just Eat. Held at the Grosvenor House in London’s Mayfair on Sunday 22nd November, the evening was hosted by the BBC’s Kate Silverton. Top accolades went to Benares, which was named London’s Fine Dining Restaurant of the Year, with Cambridge’s Navadhanya winning a similar award for the regions. Heritage Dulwich scooped the Asian Restaurant of the Year for London. The full list of local, regional and individual winners can be viewed at Addressing an audience of ambassadors, high commissioners, senior politicians, embassy officials, journalists and business owners, Yawar Khan, Chairman of the Asian Catering Federation, which organises the Awards and acknowledged the generosity of Federation members, who donated thousands of takeaways to frontline NHS staff, key workers, the elderly and the vulnerable. Khan spoke of the sector’s resilience and innovation in the face of such adversity, but predicted, “The days of the cheap Friday night curry are coming to end,” in the face of steeply rising costs and severe staff shortages,” but assured that, “There is no shortage of

customers willing to pay for a superior product.” He said the supply of cheap labour from Eastern Europe, the Indian subcontinent and Asia are over. With the Government committed to the UK becoming a high skill, high wage economy. Khan indicated that the sector will have to improve pay and conditions – including the occasional weekends off – which is virtually unknown in the curry business. Restaurants will need to enhance the overall dining experience, compete on quality not price and upskill their staff with structured training programmes and career progression. Restaurateurs were encouraged to think about how to attract customers across the week and throughout the day – when more staff are available to hire. Andrew Kenny, Managing Director of Just Eat UK, headline sponsors of the awards said: “Just Eat has worked closely with the Asian Catering Federation for a number of years. As we begin to recover from the pandemic, I’m delighted to celebrate our partnership by helping to recognise the fantastic achievements of those in our industry who have worked tirelessly through the last 18 months andcontinue to do so.”

HEINEKEN Announces Multi-Million-Pound Launch of Heineken 0.0 Draught in UK Pubs ®

In what is a seminal moment for the British beer and pub industry, one of the world’s biggest brewers, HEINEKEN, has announced the launch of the nation’s favourite alcohol-free beer1, Heineken® 0.0, on draught, which will be rolled out to pubs next year. It will be the first alcohol-free draught beer that can use the existing cellar set-up and sit alongside regular beer taps in any pub – allowing operators across the UK the opportunity to maximise on the growing demand for no & low options. As 1/3 of UK adults now moderate their alcohol intake2 the introduction of Heineken® 0.0 Draught lets everyone feel a part of the occasion - whether they’re the designated driver, moderating their alcohol consumption or choosing not to drink - and will be crucial in both normalising and accelerating the uptake of No and Low alcohol beer in the UK. At present, the no and low alcohol sector is worth £94M (0.6% share of total Beer and Cider) in the UK and £8M in Scotland3, but as more and more people moderate their drinking, abstain – temporarily or for the long-term – and drink more mindfully, the value of the category is set to increase. 90% of Brits prefer draught to bottled beer4, and previous data shows that dual-stocking Heineken® 0.0 in packaged and on SmartDispense™ BLADE gives a 133% uplift in sales compared to packaged alone5. Therefore, Heineken® 0.0 Draught sitting front and centre alongside other beer taps in pubs will be a huge opportunity for operators to boost sales with those looking to moderate. Heineken® 0.0 Draught comes to market following a successful 12-week summer trial in a cohort of pubs across the Midlands and the North of England. In the coming months Heineken® 0.0 Draught will be rolled out across pubs in the UK, and the company are determined that by 2025 there will be as many Heineken® 0.0 Draught taps in British pubs and bars as there are Heineken® taps. The development of the product has been a labour of love for the brewer. Since 2017 scores of beer experts from HEINEKEN innovation breweries in four countries have worked collaboratively under the stewardship of HEINEKEN Global Master Brewer Willem Van Waesberghe, to bring Heineken® 0.0 Draught

to market. The project and the upcoming roll out is a huge investment from HEINEKEN as they look to normalise no and low alcohol in the On-Trade. Willem Van Waesberghe, HEINEKEN Global Master Brewer commented: “I’m incredibly proud of what we’ve achieved here. Once again we’re leading the way when it comes to innovating and moving the beer category forward. Without a doubt, the best way to enjoy a beer is a freshly poured pint in a pub and Heineken® 0.0 draught is going to play a big part in changing the way people drink.” “For me and my team, one of the primary areas of focus, as always, is taste. The draught beer tastes great - it’s the distinctive famous Heineken® flavour – and it has all the sensory aspects beer drinkers look for – a mouth-watering aroma, bright white head and lively carbonation” James Crampton, Corporate Affairs Director for Heineken UK, said: “This move aligns with our ‘Always a Choice’ promise. It’s all about providing a choice at the point of purchase and normalising the experience. In light of people’s evolving lifestyles and changes to their relationships with alcohol, we’ve done a lot to forward No and Low alcohol beer in recent years. We launched Heineken® 0.0 in bottles and cans in 2017 and followed it up with Heineken® 0.0 Draught on the counter-top BLADE system in 2019. Both were great innovations and are great products, but this is different, this is a game-changer.” “Heineken® 0.0 draught brings No and Low alcohol beer from the periphery into the mainstream. We’re confident it will, over time, change pubs to accommodate more occasions. And by that, I mean it won’t be unusual for people to pop down to their local for an alcohol-free pint or two. That might sound strange now, but we’re confident in the very near future it’ll become the norm.” James Crampton concludes: “Back in July at one of our five trial pubs, a barperson pulled the first ever pint of Heineken® 0.0 draught and handed it to a customer. The significance of that moment may or may not have dawned on them but makes no bones about it – it was one small pull for a bartender, but a giant leap for pub-kind.”

From South Africa to East Worldham – Meet The Couple Bringing Some Culinary Magic to The Three Horseshoes With a combined passion for cooking and entertaining, Mark and Alison Evans are the perfect ingredients for the exciting new takeover of The Three Horseshoes in East Worldham. The Three Horseshoes in East Worldham has new Tenants – Mark and Alison Evans, who arrived from South Africa with a dream to run a traditional English Pub. The pub is already known for its great homecooked food, relaxed atmosphere and fantastic range of cask ales, and Mark and Alison are planning to build on that success and are looking forward to welcoming the community with a warm smile and hearty dose of South African charm. It was a year ago that the couple, and their son Christopher, decided to pack up their belongings in their native Cape Town to pursue their shared dream of running a quintessential country pub. With a background in marketing and a passion for cooking and recipe development, Alison was always drawn to the idea of hospitality. Mark, with a background in butchery but family history of running pubs, felt that

they’d prove the magic combination with a pub of their own and a place that gels with the things they love to do. Bringing their love of food to the new role, the couple plan to work towards making The Three Horseshoes a destination dining venue where people can enjoy good food, really well done, at a fair price. Alison said: “It’s been a pipe dream of ours for years, to run a fantastic English pub with a crackling log fire and a walled garden – and I can’t believe that we are actually doing it. It really is a dream come true. “While we are all about the food, Mark and I also want to play a big part in the local community – we plan to make The Three Horseshoes the hub of our neighbourhood, hosting parish council meetings, school PTAs, sewing meets and darts clubs. As well as having new Tenants, The Three Horseshoes has also had a tasteful makeover – with a new signage scheme and a total refurbishment of the interior and exterior of the pub.


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Issue 85

Supporting Your Colleagues Over the Festive Period With hospitality gearing up for the traditionally busiest time of the year, Drinkaware is stressing how important it is for staff to be aware of the pressures that colleagues are under and be mindful of how to look after each other. As part of that duty of care, Adam Jones, Drinkaware’s business development and partnerships director, offers some practical advice on spotting whether drinking may be getting out of control for someone you know. Over the last couple of years, we have all become more acutely aware of those around us and the community that we live and work in. As people dealt with the pandemic in their own ways we were urged to #bekind and help each other as much as possible. For hospitality, the positive team spirit and mutual support that is so prevalent was tested as colleagues were distanced from each other during a series of closures and restrictions. And now the sector faces other challenges – staff shortages, supply chain disruptions, and customers with different levels of anxiety and behaviours towards employees. In the Drinkaware Monitor 2021[1] people reported that the pandemic, and particularly times of increased restrictions/lockdowns, caused periods of high stress, anxiety, isolation, and boredom, and that some turned to alcohol as a coping mechanism. Additionally, 12% of those who were made redundant (or were in the process of being made redundant) during the pandemic said they drank to forget about problems compared to 5% of those still in employment. With pubs, bars, restaurants and hotels closed for long periods many staff would

Tyrrells Launches ‘Pub Classic’ Flavour and Pledges £50k Donation to British Pubs Continued support of the Licensed Trade Charity with new on-pack promotion KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars1, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC). From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health. The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale. Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form. With consumer preference for meaty flavours in crisps and snacks growing2, the new product is set to catch the attention of pub-goers looking

have fallen into the redundancy bracket if they were not able to be furloughed so may have been at higher risk of turning to alcohol to help them cope. If someone you care about is drinking too much, whether it is out of habit, anxiety or adjusting to new working patterns, you may be well placed to recognise changes in their behaviour and help. The more we drink, the greater our tolerance for alcohol can become and this for some could lead to dependence over time, so it is important to recognise potential warning signs and seek support sooner rather than later. Signs that you should look out for include: • Seeming tired, unwell or irritable • Feeling anxious or depressed, or talking about having trouble sleeping • Seeming secretive or dishonest about how much alcohol they’re drinking • Being unable to say no to alcohol or stop at one or two drinks • Appearing drunk more often, or needing to drink more in order to get the same effect • A lack of interest in regular activities, instead favouring occasions to drink With the festive season approaching and everyone under pressure to deliver high levels of customer service, look out for each other and if you spot any of the signs and think that one of your colleagues or someone you care about is drinking too much, remember that help is available. Drinkaware provides online tools and advice at and our free online service Drinkchat is available with trained advisors on hand to provide confidential advice and support or call Drinkline on 0300 123 1110 (weekly 9am - 8pm, weekends 11am - 4pm). If you have any concerns please do get in touch and let’s continue to look after each other this winter.

for a snack. Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand which provides hand-cooked crisps in a range of delicious flavours. As we launch this year’s campaign to support pubs and bars, we are excited to also be introducing the new Tyrrells British Beef & Ale flavour, which was created with pubs in mind. “We are incredibly proud to be supporting the LTC for a second year. As a brand, we are committed to supporting further recovery of pubs and bars after such difficult times. We are eager to see pubs get fully back on their feet and are thrilled to be able to contribute to the valuable work of the LTC.” Commenting on the partnership, Paula Smith, Head of Marketing, LTC said: “We’re so pleased to be collaborating with Tyrrells on this campaign and for the valuable funds to help pub people all over the UK”. Taste and quality is at the heart of the Tyrrells offering and its authentic English heritage attracts consumers all over the UK, and internationally too. With a £55.4m RSV and growing at +10.2%3, Tyrrells products are currently purchased by over 5.5m households, with its main shoppers falling within the 45yr+ ABC1 category.4 It is the UK’s No.1 vegetable crisp brand and the No.2 hand cooked crisp and has 86 Great Taste Awards across its portfolio. 1 2 3 4

Kantar OOH Panel 52 w/e 27 December 2020 - Pubs and Bars Nielsen Scantrack Tot Covg, Value sales MAT 18.04.2020 Nielsen Scantrack 17.07.2021 Kantar WPO 14.06.20

New Report from WTTC and Group Reveals Latest Consumer Trends and the Shift in Traveller Behaviours 28

CLH Digital

Issue 85

The World Travel & Tourism Council (WTTC) and Group have launched ‘Trending in Travel’, a new report that shows the latest trends traveller behaviour and future booking patterns in the wake of COVID-19. WTTC, representing the global Travel & Tourism sector, joined forces with leading global travel service provider, Group, and its major consumer brands, Ctrip and Skyscanner, to analyse consumer trends shaping the recovery of the Travel & Tourism sector. WTTC’s latest projections show strong growth in international spending for 2022 and beyond, projected to overtake domestic spending in 2022, as more destinations ease restrictions and vaccination rates continue to rise. Following a 69.4% decline (2020), global international spending on travel is set to rise by 9.3% in 2021, and significantly by 93.8% in 2022. The report also reveals how severe and confusing travel restrictions around the world drove a significant rise in domestic tourism, with a surge in domestic hotel bookings of more than 200% on’s platform this year compared to 2019. Since the start of the pandemic, mobility restrictions have hindered international travel and, although domestic travel will provide a much-needed boost to the sector, WTTC says the return of international travel is critical to rebooting the global economy. The report focuses on booking trends, consumer considerations, and consumer profiles. It also features examples of markets whose resilience has provided a platform for the recovery of the Travel & Tourism sector. The report shows how COVID-19 has changed the way people travel; younger travellers are the first to return to travel; increased demand for longer stays; the importance of fee-free cancellations and the demand for high levels of health and safety checks. To avoid travel restrictions, travellers are seeking secondary destinations, away from traditional holiday spots, as their destination of choice. This preference positively impacts local communities and livelihoods. According to’s hotel booking data, Abu Dhabi (UAE) Chiang Mai (Thailand), Doha (Qatar), Florence (Italy), and

Frankfurt (Germany) were the most popular secondary destinations in their respective countries in 2021. The report goes on to show that, according to Ctrip data, bookings for ‘the great outdoors’ will predominate in the short and medium term. In China – one of the world’s largest travel markets - naturerelated attraction bookings have increased by 265% in the first half of this year compared to the same period last year. The pause in travel has also heightened consumers’ eagerness to travel more sustainably with more than eight out of 10 (83%) global travellers saying they would make sustainable travel a priority in the future. Reinforcing this long-term trend, since its launch in 2019, the report shows 68 million travellers have opted to book a “Greener Choice” labelled flight on Skyscanner, a comparatively lower-carbon flight choice. According to the report, 70% of travellers in many major countries such as the U.S., Spain, the UK, Canada, and Japan plan to spend more on travel in 2022 than they have in the last five years, including 2019 one of the best years on record for Travel & Tourism. Julia Simpson, WTTC President & CEO, said: “It is clear people are really looking forward to travelling again. Consumers are curious, they are looking at new destinations, ‘the great outdoors’ and travel that benefits the places and people they visit. As travel and tourism represents over 10% of global GDP this is good news for jobs and economies. The impact in some countries has been devastating for local communities and this report shows that business is returning in earnest.” Jane Sun, CEO of Group, said: “Travellers around the world have shown their eagerness to travel, whether limited to domestic travel or able to cross borders, we see a huge amount of pent-up demand steadily being released. “To better evolve with the recovery we must understand travellers, and as an industry adapt to emerging trends.” Latest WTTC research shows the global recovery of the Travel & Tourism sector is picking up pace with the sector’s contribution to global GDP projected to rise by 30.7% in 2021 and 31.7% in 2022.

IoH Announce UK Restaurant Manager of the Year 2022 Shortlist Issue 85

CLH Digital


10. Antonino Forte MIH - Galvin at Windows, Hilton Park Lane, London

The Institute of Hospitality (IoH) has announced the shortlist for its prestigious UK Restaurant Manager of the Year 2022 competition with 10 outstanding UK restaurant managers making the final cut. With additional kudos for the event with Prosecco DOC confirmed as new event sponsors for the final.

The evening’s finale will showcase the top finalists from the day, who will be tested on additional restaurant management skills in front of a VIP audience of influencers, before one is crowned UK Restaurant Manager of the Year 2022. Speaking about the quality of entries this year, John Cousins FIH, Head Judge, Food & Beverage Training commented: “The Restaurant Manager of the Year 2022 has once again attracted high quality entries. From establishments throughout the UK, the ten semi-finalists represent some of the best restaurant managers in the industry.”

Selected from a wealth of candidates from across the UK by an esteemed panel of judges, the top 10 finalists will undertake a range of restaurant management tasks at the Hotel Café Royal in London on Monday 10 January 2022. Selected for the shortlist and attending the final are:

Sarah Peters MIH, IoH’s Head of Commercial & Events added: “The winner follows in the footsteps of some amazing talent, so we are all anticipating great things from our shortlisted finalists at the VIP final at the Hotel Café Royal in January.”

1. Alexandros Kaloudas MIH - Hilton London Bankside, London 2. Gianluca Austin - Simpsons Restaurant, Birmingham 3. Tony Gill - Lumley Castle Hotel, Chester-le-Street, Durham

Along with the trophy and prestigious title of UK Restaurant Manager of the Year 2022, the winner will also receive:

4. Ms Annie Robinson - The Ivy, Birmingham 5. Ms Raminta Mackeviciute – The Ivy Cobham Brasserie, Surrey 6. Jacob Pinder - Hotel Café Royal, London

• An all-expenses paid consultancy project with The Edge Hotel School, University of Essex to develop personal, analytical and professional skills to assist them in their current role and develop their career.

7. James Brackley MIH - South Lodge Hotel, West Sussex

• A year of tickets to attend the top IoH events of 2022 including Above & Beyond and the Fellows’ Dinner

8. Ms Abigail Clark - Charlie's at Browns Hotel, London

• A selection of Prosecco supplied by event sponsor, Prosecco DOC

9. Andrea Caldelari - Pan Pacific, London

• Annual Membership of IoH and much more to be announced.

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reliable Combi Oven cleaning cycle operation.

Japanese and African Cuisine on the Rise as Average Dinner Price Hits £64 30

CLH Digital

Issue 85

The average price of dinner for one at establishments listed in this guide is £64.14 (cf £59.28 two years previously). Prices have risen by an annualised rate of 4.0% in the past two years. This rate remains above the general annual inflation rate of 3.2% for the 12 months to August 2021. The rise is most marked amongst pricey restaurants (over £100 per head). In this group, the annualised growth is a significant 8.8%. There has also been a marked change in restaurants for which the guide’s formula price is over £200 per head.

nine to 24. This formula price assumes a bottle of house wine spread between two, and thus represents the minimum one could sensibly spend in a luxury restaurant. After new Modern British (66) openings, Japanese cuisine was the most popular for newcomers this edition, accounting for 23 of the debuts (just beating Italian cuisine which was the designation for 22). Having been a rarity in early editions of the guide, the guide suggests that Japanese dishes are becoming fully integrated into UK food culture. The introduction further suggests that African and Afro-Caribbean cuisine as a category is breaking through into the luxury restaurant sector for the first time. Peter Harden comments: “For decades, African or Caribbean restaurants have flown under the radar as far as the general foodie press was concerned.

Whereas in the 2020 edition, only one restaurant (The Araki) had a formula price above £200 per head, in the 2022 edition, there are seven: Alain Ducasse at The Dorchester; The Araki; Endo at Rotunda; Ikoyi; Kitchen Table; Mãos; and Sketch (Lecture Room). And the number of restaurants with a formula price over £150 per head has risen from

Cinders Barbecues Founder to Hang Up His Boots One of the UK outdoor catering market’s most influential business figures is preparing to ride his classic motorcycle off into the sunset, with his 72nd birthday in November 2021 being the push he needs to start focusing more on gear changes than grills. Bill Cooke, managing director of Cinders Barbecues, has announced his forthcoming retirement, after 37 years of equipping breweries, battalions, beach resorts and more, with a truly iconic British gas barbecue that has wowed the world.

events. His prototype was way ahead of anything else and Bill set aside the funds to patent and then manufacture it. The Cinders barbecue soon caught the attention of Calor Gas, who took on Bill’s creation to hire out from every Calor Centre in the country, as well as showcasing it on every Calor Gas catering exhibition stand and as principal exhibit at all major agricultural shows. For five years, until Calor’s rental policy changed, the Cinders barbecue enjoyed a wonderful blue-chip showcase. In 1992, Cinders invested in larger premises, to cope with demand. Its modern, 15,000-square-feet factory, in High Bentham, on the Lancashire and Yorkshire border, is a place Bill will greatly miss. It retains an artisan manufacturing feel and focuses on product rather than promotion, with no sales department and just a small team of dedicated, largely manufacturing specialists. By 2000, a vibrant European and American export trade saw Cinders barbecues also flying out to locations as remote as Tahiti and the Maldives. Bill’s original ‘Classic’ design was still at the heart of all production, just slightly tweaked and refined, given the already superb design.

The Cinders ‘Classic’ barbecue, which Bill created in 1984, has achieved not just UK-based but global sales too, even penetrating the USA market – in the spiritual home of barbecuing -– and currently supplying the largest rental companies in France and the Netherlands.

As professional chefs adopted it as the barbecue of choice, due to its easy to clean, use and store nature and superior performance, Bill’s industry standing grew.

Surrey-born Bill originally took up the challenge posed by his former employer, British Gas, to create a barbecue for use at company charity

Similarly, Bill’s devotion to new ideas and innovation armed the Cinders brand with a powerful and portable ‘StreetWok’ wok burner,

enabling Asian cuisine to be cooked alfresco, often alongside a barbecue menu. Cinders claims the new product will release the potential for wok cooking outdoors, as an emerging future rival to the ubiquitous barbecue, with special appeal for vegetarians. Bill’s partner, Karen Swift, who is the company director or marketing and business development, hopes they can both enjoy more leisure time together soon, if the heritage brand can be passed into safe hands, which will respect the loyalty of the Cinders team, through continued employment with this British manufacturer. Bill Cooke says: “I will be stepping down at a really exciting time, having seen a tremendous bounce-back to 90% of sales this year and with production already in progress to satisfy a 30% uplift for 2022. I hope to look back at all of our triumphs with fond memories, although there is so much more potential to our fantastic heritage brand and much more for it to achieve. “Hopefully, Karen will be able to join me in retirement fairly quickly and we can enjoy reflecting on our huge barbecue adventure.” After he takes the plunge into full retirement, Bill will be roaring off on his motorcycle, exploring new routes, as well as practising his yachting skills on Ullswater, as he plans his annual challenge for the historic and prestigious Lord Birkett Trophy. With Cinders Barbecues always having stayed loyal to the distributor market, rather than looking for direct sales, many catering sector distributors are sure to wish him well.

Nightcap, Announces Acquisition of LatinInspired London Bar Group, Barrio Familia Nightcap (AIM: NGHT) has acquired Londonbased bar group, Barrio Familia Ltd and has become the owner and operator of five additional bars: Barrio’s four bars, scattered across the capital, and the iconic Soho members’ club, Disrepute. Barrio’s Latin American-inspired, tequila-led, cocktail bars, situated in the popular London areas of Shoreditch, Soho, Brixton and Angel, and the high-end ‘60s themed members’ cocktail bar, Disrepute, are complementary to the other brands run by Nightcap, The Cocktail Club [née The London Cocktail Club], and The Adventure Bar Group’s Tonight Josephine and Blame Gloria. Nightcap, which was founded during the 2021 lockdown period by ex-Dragon’s Den entrepreneur Sarah Willingham, and entrepreneur Michael Toxvaerd, has thrived since the reopening of UK hospitality and nightlife. The company recently announced an outstanding Q1 performance, including a recent cash position of over £12.2m** and a rapid expansion programme across The Adventure Bar Group and The Cocktail Club businesses. Sarah Willingham, Chief Executive Officer of Nightcap, commented: “I am absolutely delighted to announce that Nightcap has acquired Barrio Familia, which includes Barrio’s four Latin American-inspired cocktail bars and the iconic ‘60s themed members’ cocktail bar, Disrepute. “When Nightcap was founded, one of our goals was to acquire a bar group that has the potential to maximise on the winning combination of margaritas and tacos – a personal favourite of mine! Over the past year, the Group has closely observed the significant growth of the tequila market with great interest, and we believe

that this acquisition has huge potential for UK-wide expansion. “Nightcap has been fortunate enough to have a very strong first year, and we’re so pleased to be heading towards the end of 2021 with another fantastic concept in our portfolio. As always, we’d like to thank our shareholders for their continued support, all our amazing staff, and our wonderful customers for continuing to bring their energy to Nightcap’s bars. “We can’t wait to update you on what we have got planned for Barrio Familia!” Ferdie Ahmed, Founder of Barrio Familia remarked on the acquisition: “Barrio was inspired by my travels to Latin America and my passion for music. The goal was to take all the amazing sights, sounds, flavours and adventures and create the perfect Latin clash of colourful and wanderlust-inducing venues for the British public to enjoy. “What started as a passionate plunge into the unknown, venturing into business with my friends Ani Kyriacou and Sat Ghuman, turned into an amazing journey of opening fun-fuelled and creative hospitality environments across London. “We are absolutely thrilled for the next step in Barrio’s journey. The dream has always been to see a busy Barrio in every big party neighbourhood of the UK and what other way for Barrio Familia to realise this than by joining the Nightcap family. Having closely followed and admired the Group’s other brands, we’re confident that the business that we’ve poured our hearts and souls into building, will be passed into trusted hands and I am personally excited to be continuing my journey as I join the Nightcap team. “It’s given me great pleasure to see how the expansion of Barrio across London has touched so many people’s lives. I’d like to take this opportunity to thank all our staff and the many guests we’ve welcomed for all the support over the years. I’m really excited to take Barrio to the rest of the UK, finding new life-long fans along the way!”

Products and Services Staff Problem Solved! Haviland Presents Portofino


CLH Digital

Issue 85

Haviland presents Portofino, a dinner set that masterfully combines Italian taste and French knowhow. For this edition, the porcelain Manufacture offers a new take on mosaic, drawing inspiration from the colours of Portofino, a stunning village known for its golden reflections and shades of blue. Since the Middle Ages, mosaics have been used to adorn the most beautiful houses, and have over time become a staple of Italian heritage. The Haviland Manufacture unveils a collection rich with Mediterranean influences and a prestigious decor made of more than 20 different mosaics. Each square is embossed and illuminated by beautiful reflections that reveal the finest details of exceptional craftsmanship. With this collection, Haviland highlights the richness of Mediterranean know-how and bears witness to a profound heritage of international influences. Through a succession of ever more refined decora-

tions, the serving plate sets the tone for the whole dinner set, creating flawless harmony between the various mosaic motifs. Portofino also features two versions of the gastronomy plate to choose from or combine according to one’s desires, and a dessert plate that highlights the whole set. The collection features distinguishing characteristics, including elegant and finely assembled decors. Every piece showcases a perfect harmony of mosaics, transforming each item into remarkable and unique jewels. Modernity, authenticity and a skilful blend of craftsmanship are the essence of this Limoges porcelain dinner set. With Portofino and its elegantly embossed decor a hallmark of the Manufacture for nearly 180 years the Haviland Manufacture takes you on a marvellous journey to the heart of the Mediterranean.

Giving Presentation Some Recognition It’s well known that the presentation of a dish can have a significant impact on a diner’s perception. Not only can a well-presented plate of food intensify anticipation, it also encourages diners to believe ingredients are of a higher quality and prepared by a more experienced chef. However, it’s not just food that catches the diner’s eye, consumers repeatedly tell us that the use of customized items such as branded greaseproof paper encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat. In our increasingly visual society first impressions matter more than ever as consumers demand that all important wow factor. Thanks to social media, every customer is promoted to food critic and their experiences are out there for the world to see - positive or negative. Take a scroll through Instagram and chances are you'll spot a food photo. With more than 500 million posts tagged #food or #drinks, food and beverage photos are some of the most popular content on Instagram and it’s important businesses capitalize on this trend.

With each dish served it’s likely that customers are posting images on social platforms, with or without your interaction. Where food presentations include your logo, such as those served alongside branded greaseproof paper, customer images are automatically branded. Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your restaurant to their social media network. For customers opting for take-out, presentation matters too and for this packaging plays a huge role. Packaging design allows businesses to communicate with their audience and the unboxing experience becomes a fundamental part of your customers’ sensory buying experience. Adding intentionally branded touchpoints such as branded greaseproof paper elevates both the look and feel of a product and helps create that sense of anticipation and value which consumers desire. More importantly it ensures an experience that consumers want to repeat and can’t wait to tell their friends about. Visit

Gunner Saint - The Drink with Heritage

Drawing upon a rich heritage, with a recipe that dates back to 1842, the Gunner Saint non-alcoholic cocktail is a truly fresh and energising drink, which we are proud to say is also made in the UK. Conducting our own market research earlier this year we found that 18% of UK adults have increased their consumption of NoLo drinks over the last 12 months, with over a quarter of respondents stating they would happily swap more than 50% of their alcohol consumption with NoLo alternatives. Results which corresponded with the recent growth of the sector in UK and international drinks markets. Following the success of our existing draught

solution we have now launched the new Gunner in a can, which has been welcomed by customers across the hospitality sector. The Gunner Saint, both draught and in the can is made to THE original recipe using all natural ingredients. A cocktail of ginger, aromatic bitters and a twist of lime, the Gunner Saint provides a refreshing and restorative drink which can be enjoyed as a stand-alone mocktail, or if you want something stronger as an alternative refreshing mixer. We have even created some ideas of how to mix yours on our website. By listening to the needs of our stockists the Gunner Saint is in a slimline can, providing convenience and sustainability for use within the hospitality sector. Plus, it is made and canned here in the UK, avoiding any supply issues as recently experienced by some mixer brands. The Gunner Saint is a great tasting, long, non-alcoholic drink with a grown-up kick. Best served over ice, it provides as much refreshment today as it did back in 1842. Why not find out for yourself.

We’ve previously talked about the importance of Pub Banners to get your deals and promotions noticed, but with great deals on offer by HFE Signs, can we use their products in other ways? The answer is certainly yes! HFE Signs print everything to order and with banner deals such as buy 2 get 3rd free you should really be putting your imagination to work. Remember the ‘sky is the limit’ and anything you like can be printed to promote the offers you are currently running or planning in the future. Over the past months our industry has seen a rapid change from closure to re-opening to rushed off our feet and as a result it has been incredibly difficult to manage staffing to cater

DMS Graphics Ltd DMS Graphics Ltd, based in Maidstone Kent is a well established Graphic and Display company providing a wide range of services to many sectors including Exhibition, Hospitality, Retail and Construction. DMS was initially formed in 2006 as the graphics production arm for Datateam Business Media, providing signage and exhibition graphics to Datateam and selected customers. Due to the success of this venture DMS Graphics was tasked with developing the external customer Database and increasing commercial sales. This led to the creation of DMS Graphics Ltd in late 2020. During the Pandemic DMS concentrated on the development of the customer database which meant that they were ready to resume service once the restrictions were lifted. Since restrictions have been lifted DMS Graphics Ltd have been

for the quick change in demand – You will be surprised how effective a simple ‘Recruiting Now’ banner will solve this issue for you. The added flexibility of being able to use your banner over and over again means it is the perfect way to recruit staff quickly. HFE don’t only print Pub Banners, they print banners for any purpose and cover all market sectors ranging from Birthday Banners to Solicitors or Accountants to Engineers and Schools to Construction Safety. With various online categories it is worth looking to get some ideas on new promotions or help you plan some future events and if you only need two printed banners you could even donate your third free banner to your local school? Schools are always on a tight budget and free school banners would be greatly received by any schools! For more information visit today! working with many companies providing exhibition and event stands all over the UK. Recently DMS designed produce and installed the Exhibition Stand for the launch of the new Diamonbrite Ceramic Polish at Automotive live which was held at the Birmingham NEC on the 11th of November. This stand was a modular aluminium frame with rollable graphics attached using magnetic tape which allows maximum impact at a lower cost than a totally bespoke approach. Contact DMS Graphics Ltd or check out the website for all our services. Our product range includes.

• Pavement Signs • Café Banners • Banners • Retail Display • Exhibition and event signage • Vehicle graphics and branding • Pop Up Displays and roller banners We look forward to hearing from you, to discuss your requirements.

WTTB – Print Ordering Made Easy… To take liberties with a popular phrase, “no business is an island.” To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner. WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it. Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between. Through our state-of-the-art site you can manage your print requirements seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries. Our products are suitable for an endless range of sectors and particularly for hospitality. From information packs to menus, from promotional

materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones. We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind. Print is an essential tool for any successful business so find out what we can do for you by visiting

Shanty Spirit This evocative small batch Organic Botanical Vodka offers you an experience like no other. An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of Umami flavour. This subtle depth of flavour is further enhanced by ripples of Wasabi, Galangal, Yuzu, Bergamot and Sea Buckthorn dancing on the surface. Each Botanical isseparately vacuum distilled to extract and retain the freshness that nature intended. Finally we add a pinch of Dorset sea salt to remineralise the purest of water with which the spirit is cut. Let your taste buds take the plunge and transport yourself directly to the water’s edge. As well as being enjoyed as a “Sipping Vodka” or a “Shanty on the Rocks”, Shanty Seaweed Botanical Vodka breathes new life and adds delicious dimensions to some old classics. It also pairs beautifully with seafood.

SHANTY MARY 50ml Shanty Seaweed Botanical Vodka, 125ml tomato juice, 5ml lemon juice, pinch of sea salt, pinch of white pepper, 4 drops of Green Tobasco, 2 dashes Worcester Sauce, Seaweed powder. Pour all ingredients into tall glass with ice, mix. Garnish with celery and lemon wedge. (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit

Products and Services Thrill Sanitation from Steelite The Power of Scent Thrill International glass chillers are professional tools that cool and sanitise glassware. With hygiene more of a focus than ever before, the Thrill machine kills up to 88% of the bacteria found on glassware in seconds. Using carbon dioxide to chill and sanatise the glass, the bartender simply pops the glass over the Thrill dispenser, which blasts CO2 into it for a few seconds. These brilliant machines not only add drama to the bar, but keep drinks cooler for longer, neither watering down nor altering the flavour and aroma of beverages. The chiller can be used with all glass types, making it ideal for establishments that serve cocktails, beer and chilled wine.

The new Thrill Vortex TAP glass chiller revolutionises the bar mat concept. This new professional barman tool offers functionality at the highest levels and a unique design with a two-tone finish: satin structure and matte black grid. Thanks to a low and elongated design, the new Vortex TAP CO2 glass chiller is ideal for Flair Bartenders and the most demanding Mixologists who can prepare cocktails using a large and reliable workspace, always clean and with integrated glass froster system. The rectangular shape and the large grid with liquid collector allow Vortex TAP to be used also as beer glasses and mugs sanitizing tool. Visit

New! Easy-Fold Cardboard Hampers Cost-effective, space-saving, great quality, and unique to Candi Gifts! A fabulous alternative to traditional wicker, our clever hamper boxes were designed to hold as much as their counterparts but with the benefit of size consistency, maximising storage space, and minimising shipping costs. Each cardboard hamper is shipped flat and individually wrapped. To secure into shape, remove the backing from the sticky corners and press the walls together - simple! They all have magnetic buttons hidden under the front flap to ensure they remain neatly closed, and an attractive brown faux leather handle finished with firm-

ly attached gold rivets making a handsome, top-quality hamper box. This design has a printed wicker effect and is available in four sizes. Coloured accessory kits are also available. Each kit is tailored to include the correct volume of shredded paper, closely fitting cellophane bag, gift bow and tag. Colours available are red, gold, green, pink, blue and cream. Prices start from £4.22 + vat per hamper box, or £5.59 + vat with accessories. 01502 501681

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time! Our range of Carbon heaters offers two voltage

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit or

UK On-Trade Gets A Taste Of Bottega’s Italian Rainbow Award Winning Italian wine producer and distiller Bottega, has launched its Accademia Prosecco Rainbow into the UK on-trade market. Having already grown Accademia sales by a huge 166% this year, whilst also securing wide distribution in the offtrade, Bottega looks to continue to grow its distribution by 500% next year. Sandro Bottega, Founder & Managing Director of Bottega SPA comments; “Following a spike in Rosé Prosecco last year, we think the Prosecco market still has potential to grow. As well as new drinking rituals developed during lockdown, we’re finding that drinkers not only want quality, but they want to know the provenance of their drinks, i.e from ground to bottle. Which is why at Bottega, we’re proud to showcase our premium Italian taste, whilst also sticking to our roots of bottling in Venetian rainbow glass.” These premium bottles recognise the most celebrated holidays so that hospitality outlets can capitalise on special moments, such as Halloween, Christmas, and Pride. What’s more, the Rainbow Collection also gives a nod to the renowned Venice Carnival and its festive atmosphere. Accademia bottles are inspired by the Venetian colourful art expressions which have

become synonymous with Italian craftsmanship. Produced in Italy’s Treviso area using the traditional Charmat method, the Accademia Prosecco Spumante Doc Brut encloses all the characteristics that made sparkling wines appreciated all over the world: liveliness, elegance and versatility. In each bottle exudes combined flavours of green apple, white peach, citrus fruits, acacia flowers and wisteria. The taste conquers each palate: fresh, light and pleasantly lively, with a good balance between acidity and sugar, make this wine elegant and refined. Sandro Bottega concludes: “The advantage of our colourful bottles for vendors is a strong shelf impact, differentiating Bottega as a standout celebration bottle. We can’t wait to see Prosecco drinkers up and down the UK enjoying our colourful Italian-crafted Prosecco as we continue to dine out more and more.” Accademia Rainbow Prosecco DOC is available (offtrade) across the UK RSP £84.99 (mixed case of six bottles). For the UK distributor of Accademia LEGACY BRANDS, mail: Webiste:

At Scentworks we offer a substantial range of essential oils, fragrance oils and formulations of both to suit all environments and needs whether it is for communal areas, washrooms, waste areas, offices, personal rooms, entrances etc. Our oils are all manufactured within the UK and are all IFRA controlled and compliant. Our scent diffusion equipment is discreet but also stylish, very quiet and very low maintenance, requiring only 1-2 service visits per year on self-replenished units which helps to keep costs to a minimum, from as little £1 per day. We have a selection of scent diffusion equipment with a wide range of coverage from small tabletop units suitable for an office environment, floor or wall mounted options for medium sized areas and up to larger units

Issue 85

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that connect directly to an air conditioning system above a roof void. All our scent diffusion equipment is programmable, which means that once set up you can just enjoy the fragrance not having to worry about switching the machine off as it will happen automatically. We offer a wide range of pricing solutions, whether this would be renting or purchasing of equipment along with fragrance and equipment packages, we are totally flexible to suit your requirements. Visit

Top Restaurants Enjoying The ‘Purest Water’ On Tap The importance of great tasting, pure water – and the role it can play in the dining experience – is well recognised within the restaurant industry. Yet, whilst water filters for the home have been around for a long time, hospitality businesses have only recently begun to embrace premium filtered water. Nordaq is leading the way, with a unique and patented water filter system, developed in Sweden, capable of delivering the purest drinking water – with a taste and quality that is unrivalled. It does this by filtering out all impurities and undesirable flavours within local tap water, whilst retaining natural salts and minerals. World-renowned chef, Heston Blumenthal, who has introduced Nordaq to several of his UK venues, including the famous Fat Duck, says: “Attention to detail is something that we have always looked at in all of our restaurants. An eating experience is beyond the food we eat … Nordaq’s

technology offered us exactly what we were looking for.” Nordaq’s purity exceeds even that of bottled water because it doesn’t require the preservatives necessary for a practical shelf life. Instead, a venue can produce this incredible water – both still and sparkling – on-site, dispensing it straight from a tap into elegant, branded, reusable glass bottles. Nordaq is now served in over 400 of the world’s best hotels and restaurants.They all benefit from Nordaq’s unique ability to enhance the taste of food and wine. In addition, the premium filter approach reduces the financial, logistical and environmental burdens that water service typically represents. With all this in mind, it’s hard to imagine the future of restaurant water being anything but filtered. To request your Nordaq experience, contact Peter Smeaton on 01943 609 437, or email

K Fee UK Introduces Affordable, Low Maintenance, All In One Capsule Coffee Machines K Fee UK are part of the family owned Kruger Group and pride themselves in offering affordable all in one capsule coffee machines and coffee accessories for your pleasure and enjoyment. The coffee machines are compact, easy to operate, low maintenance and, where cost is a major consideration, great value for money. Prices start from only £99.00 for the K-Fee One and include a 2 year swap out warranty. K – Fee are also explorers and connoisseurs, seeking out and sourcing the finest coffees from around the world. Driven by a passion for coffee, they experiment with new roasts and blends to develop flavours that reflect the latest trends in the coffee market. Their Mr & Mrs Mill coffee capsules, hand-picked coffee beans from

the world’s best growing areas are used, gently roasted and ground. As soon as the capsules have been filled, they are given a seal to preserve their freshness and full aroma. Furthermore, all their coffee is UTZ certified as they are committed to using resourcesaving production and helping develop better living conditions for farmers. They have also partnered up with myclimate to help compensate our CO2 emissions and reduce greenhouse gasses locally and regionally, but also make a positive contribution to sustainable development. Contact: Tel: 0161 527 7359 Website: See the advert on the back cover for further details.

Simply ‘Thaw & Serve’ with Schulstad Bakery Solutions NEW Danish Pastry Range Bakery experts, Lantmännen Unibake UK would love as many people as possible to experience the joy of its authentic Schulstad Bakery Solutions products. That’s why it has developed a new range of delicious, fully-baked, Thaw and Serve Danish Pastries, enabling operators without an oven to offer their customers a tasty, sweet treat at any time of day. All they have to do is…. thaw and serve. Now available through Brakes and Bidfood, the new range features traditional favourites including Schulstad Bakery Solutions Maple Pecan Plait and Mini Danish Selection, and provides an incremental sales opportunity for operators to serve pastries throughout the day, with 57% of consumers saying that they choose Danish Pastries as a between-meal treat . Wrapped either individually or in a tray, these easy to serve Danish Pastries are ideal for out-of-home, hospitality and leisure sectors, where operators do not have the facilities to bake fresh and can be enjoyed in house or on the go. Kate Sykes, Marketing Manager at Lantmännen

Unibake, said: “Quality is key to the latest additions in our range, which has been specifically designed to ensure operators are able to extend their offering to provide more variety conveniently, meaning more of them than ever before can include superior sweet pastries as part of their menus. Our new collection of Danishes is fully baked and ready to serve after thawing, allowing caterers without ovens to significantly reduce preparation time, as well as control costs and wastage.” The full range of Schulstad Bakery Solutions Thaw and Serve Danish Pastries consists of individually wrapped classics: Maple Pecan Plait, Vanilla Crème Crown and Apple Crown. The Mini Danish selection offers five indulgent modern favourites in a handy variety pack, including Mini Maple Pecan Plait, Mini Apple Coronet, Mini Cinnamon Swirl, Mini Raspberry Square and Mini Blueberry Square. Plus, to complement the range, Schulstad Bakery Solutions is offering individually wrapped Pain aux Raisins. Visit


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Festive Ordering

German Sausage Sales Surge For Xmas

The Sausage Man has seen a huge spike in demand for German food and Drink in Q4 2021 – from both Retail and Commercial customers. After a relatively quiet festive season in 2020, with Covid uncertainty leading to the cancelation of Christmas Markets all across the UK, hospitality businesses are bouncing back in 2021 and they’re bringing the Bratwurst with them! Bratwurst and Currywurst stalls are what give your local Christmas Market that mouth-watering scent of sausage and caramelising onions. As important to building the yuletide atmosphere in your town as Christmas lights and carolling concerts, traditional German sausage is central at every winter festival and event. German Sausage is so easy to store, heat and serve in absolute safety. Traders love to work with Sausage Man products because they’re almost all gluten free, excluding Vegan Seitan options, and often free of allergens com-

pletely. They’re great for creating a quick inclusive menu that truly appeals to all. It doesn’t hurt that German sausage practically sells itself this time of year too! There’s nothing better to warm you up on a brisk winter’s eve than a tasty Bratwurst in a bun. With more focus on keeping safe and a drive to enjoy more outdoor winter events than ever before, German sausage could be the culinary solution you’ve been searching for this festive season. Find out more and set up your Commercial account now with The Sausage Man. New and existing customers get 5% off their next order over £200 on with code CATER5 until 28 February 2022. Want to find out more about selling Engel German Craft Beer or Mozer’s Spirits? Call +44 (0)1322 867 060 or email for full pricing and availability in your area now.

The Koffmann fresh potato range is the leading UK chefs brand for potatoes.

products available on any given day all season round.

Koffmann's - When You Need the Very Best

We select the best regional soil variations and maintain strict conditioning and storage regimes. Our advanced packing and handling facilities enable us to offer the best tasting and most suitable for purpose

The Koffmann’s frites range which includes Les Pommes Frites, Les Grandes Frites XXL and Sweet Potato Frites.

See the advert on this page for details.

Prepare for Whatever Christmas Brings with D.A. Cooke

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Originally founded in 1967 by Ian’s parents, D.A.Cooke Wholesale has become one of the UK’s largest wholesalers specialising in supplying the hotel and catering industry with Christmas Crackers and Party Products. We are not tied to anyone manufacturer so we are confident that we can source and import the widest possible range of products. Buying in bulk and keeping our costs down enables us to pass on the savings to you.

As specialist suppliers we can supply most products all year around and are able to cope with last minute orders and “top-ups” with ease. Obviously, the more notice you can give of your requirements the more choice and variety we can offer. It is not possible to list all the many hundreds of products that we can supply but are pleased to show the most popular ones in our new catalogues, available at . If you cannot find what you require, please do let us know so that we can find it for you. We do hope that we can be of service to you over the coming year and would be pleased to visit you with samples and to discuss your requirements further. See the advert on this page or visit


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Festive Ordering

Bring Some Festive Cheer with a Christmas Tree Market research has indicated that when an establishment spends more money on their Christmas decorations, their customers are inclined to not only spend more time, but also more money, Source In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort. Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway. A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree. Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally impor-

tant. Why Trenchers chose an artificial:It is far cleaner to use than a real tree Real trees can be cumbersome to erect and damage doors etc when installing them Real trees drop needles everywhere and damage carpets with moisture Real trees bring insects and fungal spores into the building which can cause sever long term damage You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil. When real trees dry out they become a fire hazard All Christmas Tree World trees are fire retardant. Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees To get the benefit from an artificial tree for your business visit

Raise Your Canapé Game This Christmas ly fed. We do not force feed to encourage an engorged liver, instead we use their normal healthy liver to produce Foie Royale, the luxurious pate that rivals the taste and texture of foie gras. Working with several renowned research institutions including DIL, The Institute of Food Technology, the complex question of how to combine the bird’s natural liver with its fat to make a product as good as Foie Gras was solved. Using modern technology Foie Royale was created.

Want to buy foie gras online, but concerned about animal welfare? Foie Royale is the ethical, luxurious alternative.

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Foie Royale is an ethical alternative to foie gras. We ethically raise duck and geese that are bred for their meat. Our birds are raised on high welfare farms enjoying freedom to roam from an early age and are natural-

The result is a product that has the same texture, melt in the mouth feeling and flavour as foie gras that can served straight from the fridge or cooked in a variety of ways. 0800 368 7777 See the advert on the facing page for details.

Festive Ordering

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CLH Digital

Get Real This Christmas with LittlePod

LittlePod goes liquid! When we launched our award-winning vanilla beer we never expected it to end up in a cake – a souped-up version of an Irish porter cake. People often want to make a cake for Christmas but then leave it until it’s too late. This quick-to-make cake is the answer. As the Irish say: Nollaig shona duit! (Happy Christmas!).

2. Preheat the oven to 140°C (275ºF) Gas mark 1. Sift the flour and spice into a mixing bowl. Cut the butter or margarine into the flour and rub it in until it resembles breadcrumbs. Add the sugar, soaked fruit (after straining it), nuts, lemon zest and stir well. 3. Dissolve the bicarbonate of soda in the LittlePod vanilla beer or stout over a low heat. Beat the eggs, add BEERY BAKE CAKE the LittlePod vanilla paste (or seeds Ingredients of the vanilla pod) and combine them 150 ml LittlePod vanilla beer or stout 450 g mixed dried fruit with the beer mixture, off the heat. 3 eggs 50 g glacé cherries (optional) 1 teaspoon LittlePod vanilla paste, or 1 Stir this into the dry ingredients and grated zest of 1 orange mix well. vanilla pod, (seeds only) 1 tablespoon LittlePod chocolate extract a 20-cm round cake pan, greased and 4. Pour into the prepared pan and or 350ml, LittlePod vanilla beer or stout lined with baking paper, with a 5-cm bake for 2 hours, then turn down the 350g plain flour collar oven to 120°C (250°F), or until nicely 1⁄4 teaspoon mixed spice browned. If a knife or skewer insertMethod 175 g butter or margarine 1. Soak the dried fruit, cherries and ed into the middle comes out clean, 275 g soft brown sugar orange zest in the LittlePod chocolate the cake is cooked. 50 g walnuts or 50 g blanched 5. Allow to cool in the pan before extract overnight. Alternatively, soak almonds, shredded turning it out. Do not cut it the same the dried fruit, cherries and orange grated zest of 1 lemon zest in 350ml of LittlePod Vanilla Beer day, if possible; it’s best kept to 1⁄2 teaspoon bicarbonate of soda mature in an airtight container. or regular stout overnight.

Riso Gallo Commit To Sustainable Program

Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices Gallo Traditional Risotto, Arborio, Carnaroli - fully Sustainable. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains. All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The excellence of the products and the high quality standards of the Riso Gallo chain are also guaranteed by the BRC and IFS certifications, and by the intense activity of the company's Research and Development centre. The focus is on the development and experimentation in the field

of new Italian rice qualities, not genetically modified and aimed at minimising the impact of cultivation on the environment and its resources.


Guaranteed - 100% Sustainable

100% of our sustainable rice has been produced at FSA Silver level or higher.


Authentic - 100% Premium Quality

Riso Gallo guarantees the origin of the rice.


Local – 100% Italian All our sustainable rice has been cultivated in 2019 exclusively in 14 selected farms.


Loyal Lowering environmental impact. Using plastic packaging that is suitable for recycling and FSC certified paper packaging for sustainable forest management. Reducing waste and CO2 emissions and usingenergy from renewable certified sources.


Original – No.1 in Italy

To see the full foodservice range from Riso Gallo visit

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Issue 85

Cleaning and Hygiene

Indoor Air Quality Remains A Major Public Concern UK research released by Initial Washroom Hygiene as part of a wider global study of the views held by members of the public across 20 countries, found that the majority of Brits (77%) worry whether a venue has adequate measures in place to stop the spread of germs since the Coronavirus pandemic. Three quarters (75%) of people now rate indoor air quality as important to their health, and 71% are more concerned about the spread of germs via the air they breathe indoors in a public venue than they were before the pandemic began. The hygiene experts polled consumers to understand their anxieties and perceptions surrounding air quality when visiting indoor venues given that Coronavirus can be transmitted via aerosols in the air. The research follows the launch of a government-led campaign ‘stop Covid hanging around’ aimed at generating awareness of the importance of ventilation, and following Professor Jonathan Van-Tam's recent briefing suggesting there could be hard months to come for the UK this winter. Initial Washroom Hygiene’s research found that 69% of people are more concerned about the impact of poor indoor air quality in a public venue on their overall health since the pandemic began. A similar percentage (65%), indicated that they are more concerned about the number of pollutants in the indoor air in a public venue.

TACKLING CLEANLINESS IN THE AIR Initial Washroom Hygiene advises that facilities managers should reassess the effectiveness of their buildings’s air quality systems, suggesting air purification technology should be considered where the provision of fresh, healthy air is limited.The company is distributing VIRUSKILLERTM technology that decontaminates the air, by not only trapping, but also

killing airborne viruses**, bacteria*** and fungi using ultraviolet-C (UV-C) technology. VIRUSKILLER™ units effectively filter dirty air, neutralise toxic air and decontaminate sick air, and they are currently being used in venues such as The O2 Arena in London and the Saracens’ StoneX Stadium. The use of VIRUSKILLER™ technology is generally supplementary to existing HVAC systems and can help to significantly reduce the risk of the airborne spread of common viruses and illness outbreaks. Jamie Woodhall, Technical and Innovation Manager at Initial Washroom Hygiene comments: “The importance of indoor air quality stretches far beyond the pandemic, it is one of the leading risk factors for premature death, globally. Employers and facilities or venue managers should look at the air flow and ventilation in buildings in order to help circulate clean, safe indoor air. VIRUSKILLER™’s UV-C technology provides a photochemical deconstruction of microorganisms which deactivates their reproductive processes ensuring that Coronavirus, and other viruses, can no longer spread, before clean, purified air is released back into the room.”

VIRUSKILLERTM in action To understand and visually demonstrate one element of VIRUSKILLER’s™ effectiveness, Initial Washroom Hygiene has used a scanning electron microscope (SEM) to show what the filters inside a VIRUSKILLER™ 102 model look like when new, and after being in operation within a commercial office setting for six months. The 102 VIRUSKILLER™ model offers three levels of filtration: pre-filter, particulate filter and carbon filter. In this experiment, the air passing through the particulate and carbon filters had already passed through the pre-filter. Jamie Woodhall explains: “The particulate filter inside the solution captures day-to-day dust particles as well as other common airborne particulates such as human skin. As the VIRUSKILLER™ unit for this experiment was in an office near a construction site, it’s also likely to include gypsum particles, a mineral dust consisting of calcium sulfate often used in building construction. As well as capturing pollution and particulates, airborne viruses are also caught, though most will only be effectively killed when subsequently passing through the UV-C reactor chamber. This chamber in the VIRUSKILLER™ contains a unique, patented short-wave ultraviolet light; which completely neutralises viruses, bacteria, mould, toxic gases and other air pollutants that manage to pass through the filter system, so that they can no longer spread.”

“The hexagonal mesh carbon filter houses activated carbon, which absorbs airborne chemicals. This includes volatile organic compounds (VOCs) that are typically found in spray deodorants, as well as pollution released from cars. “In April this year the University of York published a study that found household aerosols now emit a greater volume of VOCs than cars on the road in Britain, underscoring the factors that contribute to our overall air quality,” Woodhall concludes. Initial Hygiene is a global leader in hygiene services operating in over 45 countries across the world including the major economies of Europe, North America, Asia Pacific and Africa. It provides innovative and environmentally responsible washroom services solutions to large and small organisations across a range of business sectors including public administrations and schools, food and drink manufacturing, hospitality and leisure, medical and paramedical, construction, retail, services and transportation. **When independently tested against Coronavirus DF2 (a surrogate for Coronavirus), Adenovirus, Influenza and Polio, the unit was found to kill 99.9999% of viruses on a single air pass. ***When independently tested against reference bacteria (Klebsiella pneumoniae, Mycobacterium tuberculosis, Staphyloccus aureus subsp. Aureus, Streptoccocus pneumoniae, Streptococcus pyogenes, Escherichia coli), the unit was found to kill 99.9999% of bacteria on a single air pass.

Sevenrooms Launches Vaccine-Related Product Features For restaurants looking to ensure its diners are vaccinated, guest experience and retention platform SevenRooms has announced new vaccine related product features to assist operators in communicating their COVID-19 safety and vaccination policies efficiently. The new features include the ability to incorporate messaging around COVID safety protocols and vaccine requirements in booking widgets and the option to include tickboxes confirming vaccination status at booking. Furthermore, through SevenRooms, partner venues are now able to specify their COVID vaccination policies as part of reservation confirmation emails and booking reminders. SevenRooms has additionally added a

feature allowing restaurants to tag guests as ‘Verified Vaccinated’, removing the legwork necessary when serving repeat customers as vaccination status will only need to be verified on the first visit. Furthermore, the ‘Verified Vaccinated’ tag can be shared globally across group locations: a location can verify a diner’s vaccination status just once and apply this across the entire group, saving guests from repeating the process at each one. Additionally, with guest tags, restaurants can enable a ‘Vaccination Verified’ tag once a guest has shown proof of vaccination. See the advert on the facing page for details.

Infection Prevention and Control from Sanondaf UK

Business owners and management within the hospitality sector now have both the freedom, and responsibility, to decide how they should manage infection prevention and control within their premises. But whilst the shackles have been removed, it is clear that we are not yet out of the woods. Case numbers, hospital admissions and fatalities for Covid are still alarmingly high, and we are now seeing outbreaks of Norovirus and other viral and bacterial infections.

The enhanced manual cleaning and disinfection efforts of all in the hospitality sector will clearly be an important change to maintain. Yet if we look more broadly, to the healthcare, childcare and social care sectors, sectors which often (pre-Covid) encounter infection prevention and control challenges, there are more effective, costefficient practices to be adopted. Touchless, total environment decontamination (aka fogging and electrostatic spraying), delivered by an experienced infection prevention and control service provider, decontaminates ALL surfaces and the atmosphere, of even the largest properties, in minutes.

Introducing Sanondaf UK Launched in 2014, Sanondaf is a nationwide provider of specialist disinfection and decontamination services, with 25 regional teams providing infection prevention

and control support across England, Wales, Scotland, Northern Ireland and the Channel Islands. Our clients range from hotels, restaurants, event and hospitality venues to the NHS, research laboratories and pharmaceutical manufacturers, office premises, nursing homes, nurseries, schools, national transport providers and international blue-chip corporations. Contact us now to discuss your infection prevention and control support needs. +44 (0) 1236 702 028

Cleaning and Hygiene

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ICE - Your One-Stop-Shop for Cleaning Equipment environments. They are designed to work along-side your cleaning teams, allowing operatives to focus on crucial detailed cleaning tasks such as sanitisation.

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning equipment. We manage all your cleaning equipment and servicing requirements, offering total peace of mind.

We are also proud to offer a range of cleaning equipment with water recycling capabilities, offering both productivity and sustainability benefits.

Our one-stop-shop offering provides everything relating to cleaning equipment purchase, rental, maintenance, and management. We supply and service a huge range of cleaning machines to suit every need and budget – from low cost robust equipment, through to high end machines packed with innovative technology and features. We offer a nationwide service with a team of highly skilled engineers dedicated to keeping your cleaning equipment up and running, and a specialist training team who ensure cleaning operatives can confidently use and maintain the machines. ICE also have over a decade of experience in robotic floor cleaning machines. ICE Co-Botics is our complete range of autonomous vacuums, scrubber dryers, and sweepers in various sizes, suitable for a whole host of

All equipment can be purchased, rented (long & shortterm), or leased through ICE Asset Finance Solutions. Innovation and technology advances stay at the forefront of our approach. We continuously review our product range, and the benefits and opportunities they offer our customers, in order to be able to fulfil a complete solution. It’s this investment in the key technology advances, both in equipment hardware and virtual know how that help us support our customers. 0800 389 3869

SanOZone Cleans Indoor Spaces of All Sizes for Covid Safety

Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging.

two hours. This includes the production of ozone, maintaining the required concentration for total cleaning and then returning the room to its usual habitation state.

Once in position, an easy-to-use keypad enables the operator to set the optimal ozone concentration for the size of the room. The system then automatically converts the ambient air into ozone that fills the room, sanitising floors, walls, ceilings, surfaces and equipment. The complete sanitisation of an average sized room will take approximately

SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging. See the advert below for details.

Why choose SANOZONE? ■ SanOzone generates Ozone and completes a deep and accurate sanitation cycle ■ Ozone sanitisation is cheaper and faster than alternatives like fogging ■ Swiftly cleans and sanitises rooms of all sizes, removing harmful microorganisms ■ Reaches every corner of location, acting more rapidly than other disinfecting agents ■ Machine generates ozone from the air, which decomposes to oxygen after use

SANOZONE CLEANS INDOOR SPACES OF ALL SIZES FOR COVID SAFETY THE MAIN BENEFITS OF SANOZONE ARE: • Highly efficient in the fight against Covid viruses • Effective against the majority of microorganisms tested • Requires only low volumes of ozone to kill bacteria, fungus, parasites and viruses • A standalone system that eliminates the need for chemical substances • More cost-effective than traditional cleaning operations or materials • Automatic cleaning cycle; easy to move from room to room SanOZone units are fully mobile, easy to programme for hourly or daily cleaning and have acoustic and visual warning indicators for safe operation. As it creates its own ozone, no chemicals or additional cleaning products are required. There are no ongoing costs.

SanOZone Easybox systems are available from Barbel now, with prices starting from £1,750 ex VAT for the Easybox 5

For more information, contact Barbel on 01629 705110, email or visit the website at

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CLH Digital

Issue 85

Cleaning and Hygiene

Clean Water, Grease Control, Safe Establishment

As the catering industry moves to a new normal, with patrons eagerly returning to holidaying and eating out, it is essential to focus on an establishment’s overall health and compliance. In addition to meticulous food and general hygiene, this means ensuring clean, safe, water and air. Your water system must have an up-to-date Legionella Risk Assessment and comply with L8, the code of practice issued by the HSE. This may mean undertaking remedial work, as well as routine water tank cleaning, water testing and monitoring. As the demand for cooked meals has risen, so, inevitably, will the accumulation of grease deposits within your kitchen extraction system. This grease must be removed at regular

intervals by expert technicians, as stipulated in the tables in TR19® Grease, which is issued by BESA. Failing to remove this grease layer allows a potential fire risk to accumulate, and could constitute negligence, for which there can be serious legal consequences. In a case of fire, a non-compliant extract system could result in your insurance company refusing to pay out. Indoor air quality should also be safeguarded by regular cleaning of the ventilation system in accordance with TR19®. If your ventilation system is fitted with fire dampers, these should also be drop tested annually in accordance with BS:9999. Visit or see the advert on this page.

Top Engraver Supports Hospitality Sector with Fast Turn Around for Etched Table Numbers & QR Discs

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One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs. The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues. Government guidelines now specify that whilst businesses are no longer legally required to collect customer contact details, doing so will support NHS Test

and Trace. It recommends encouraging customers to uses contactless ordering from tables where available such as through an ordering app and ordering for takeaway or delivery online, on apps or over the telephone. “The demand for our engraved products has significantly increased despite the relaxing of Covid restrictions”, said Martyn Wright, managing director and founder of Brunel Engraving. “Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from an accurate and rapid turnaround at a highly competitive price”. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Email: Website:

Cleaning and Hygiene

Hand Hygiene, Anywhere… Anytime!

With the Hallco RHAMHWS+ Mobile Hand Wash Station With hygiene remaining high priority for operators, the Hallco Mobile Hand Wash station is perfect for any operation needing to introduce additional hand washing facilities. Utilising an easy to use manual foot pump – with no electrical or water connections required - this unit can simply be wheeled into position, filled and used immediately. Easy to maintain, the 20 litre freshwater container provides around 115 hand washes per fill, with a separate container for waste water. A handy paper towel dispenser, soap holder and integrated waste bin are all included as standard. Also available is a reduced height version for junior or assisted use.

TO ORDER: Contact the R H Hall Sales Team on 01296 663400 or Full details available at Product video available on You Tube – search

‘rhhallcatering’ EXCLUSIVE BEST EVER OFFER! £329 + VAT – Quote CLHDEC2021 with all enquiries.

PLUS – Exclusive to readers is a FREE 20 Second Hand Wash Timer with every unit purchased!

Easy Does It.. Just Add Salt And Water For Powerful Disinfectant A unique handheld sprayer has been launched which turns mildly salty tap water into a powerful disinfectant that kills 99.9% of germs, bacteria and viruses, including Covid-19. The easy-HC10 uses an electrochemical reaction to instantly convert tap water containing just 0.25% salt into hypochlorous acid, a powerful disinfectant which the human body itself produces to fight infection. The easy-HC10 has been designed by Vapourtec, a leading manufacturer of flow chemistry equipment used throughout research and the chemicals industry. The sprayer is powered by a rechargeable lithium battery and features a 2-litre reservoir which is filled with tap water and just 5 grams of salt. Pulling the trigger produces an instant spray of hypochlorous acid solution, the concentration of which can be controlled depending on the intensity of disinfection needed, making it suitable for a wide range of applications. The battery has a 90-minute run time and each 2 litres of water produces around 25 minutes of continuous spraying, making the device ideal for disinfecting larger areas like offices, schools, health settings and

public transport. “The easy-HC10 means there is no need to buy, store and carry around traditional disinfectant or bleach. It can cost up to 96% less to use than NHSgrade disinfectants” adds Duncan. With commercial disinfectant costing between £0.75 and £4 per litre, the easy-HC10 requires just a few pence worth of tap water and 5 grams of salt each time it is refilled. / 01284 728659

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Issue 85

CLH Digital


Hospitality Technology The Technology That Will Lead The Hospitality Industry Out Of The Pandemic

Issue 85

CLH Digital


By Alan Jones, Marketing Manager, D-Link UK &I ( The impact of COVID-19 is far-reaching; not only has it changed day-to-day life but has also significantly altered the way businesses operate across the globe. The hospitality sector, in particular, has needed to swiftly adapt to the ‘new normal’, as establishments such as cafes, restaurants and hotels were the first to see closures triggered by the pandemic. In the UK, for example, it has been estimated that the hospitality industry’s lockdown cost the UK economy £30bn alone, while in Spain it has been suggested that almost a third of establishments could face permanent closure. In many countries, small to mediumsized businesses in the hospitality sector have had to rely on financial support from the government to keep themselves afloat. In some cases, businesses have been quick to adapt their products and services they offer – for example, providing take away services or offering home delivery of essential items. However, with restrictions now easing, these businesses face another challenge as they seek to adapt to a post-pandemic way of operating. As establishments reopen, they have had to rethink basic processes in line with government advice and customer expectations, implementing measures such as social distancing as well as track and trace systems, in an effort to put safety first. It is in this space that innovative technology will have a significant role in supporting the hospitality sector in adapting to a new environment. For example, we have already seen the widespread implementation of devices such as temperature screening cameras, as well as the development of multiple apps and digital tools. In the case of track and trace, the premise is simple. By temporarily collecting and storing customers’ data, establishments are able to notify them whether they have been exposed to the virus in the event where one or more clients test positive for COVID19. This process allows those who have frequented a vicinity at a certain date and time to be contacted and therefore take necessary precautions. This is why solutions such as modern network management tools are well placed to support track and trace programmes, especially as many of these are already widely used in the hospitality sector. Solutions such as Nuclias enable business owners to not only automate and monitor their network, giving them complete visibility, but also allows them to make the most out of features such as the customis-

able captive portal and 3rd party integration that can provide Wi-Fi analytics, wayfinding and marketing automation. The customisable captive portal allows businesses to create a built-in track and trace option via the Wi-Fi check-in, collecting the necessary customer information easily. It can also be configured to hold customer data for a set period of time too, allowing businesses to make sure that they are meeting government guidelines and GDPR regulations. In addition, 3rd party integration products such as Fydelia, Stampede and Purple have begun making use of their software features to enable track and trace. Through automatically checking customers in via guest Wi-Fi, this type of software allows establishments to gather personal information as well as to measure and analyse footfall. In this way, businesses can ensure compliance with social distancing regulations, as well as easily gather client information and make contact with them if they need to. Where Wi-Fi is unavailable customers can make use of a QR code, which is also integrated with the 3rd party software. There are a number of network management products that can support track and tracing capabilities, and there are some key points to consider when deciding which solution to select: • Choose a solution that comes with a customisable captive portal, enabling an automatic check-in where customers can input their details • Select an option that will uphold GDPR compliance for your business, knowing that the data will be stored safely and securely to avoid privacy concerns • Consider the size of your business when choosing what network management solution would work best for you, to make sure that it will meet the demand • Go for a solution that supports centralised management as this will alert you to any issues before they become disruptive • Consider an option that includes analytics and reporting functions to provide a transparent view of your network Businesses around the globe are steadily adapting to the realities of a post-pandemic world and although for many the future ahead can seem uncertain, there is no shortage of innovative technology that is well placed to uphold the everyday running of businesses. These technologies do not only help to maintain health and safety of customers and staff, but play an important role in mitigating against the spread of the virus.

Hop - The All-In-One Property Management System As experienced hoteliers, we have hands-on experience in the hospitality industry. We understand the daily challenges and the pain points. That's why we created Hop and continue to develop the intuitive tools you require to free yourself of the daily hassles, which allows you to get on with what you do best. You look after your guests, we’ll do the rest. Our cloud-based and responsive all-inone Property Management System and range of contactless tools including a commission free booking engine and range of contactless tools empowers hoteliers to manage their properties, teams, and daily operations more efficiently and cost-effectively. Our experienced UK-based customer service and technical teams are here to support you 24/7 for total peace of mind. Our sole mission is to support our clients by developing technology that frees management and staff from daily hassles. All we want is to make your life easier.

We strive to simplify your problems and believe our clients deserve an easier life. We achieve this by delivering a straightforward and affordable all-in-one service that covers all the bases. With a team full of knowledge and hospitality expertise, we are experienced, skilled and passionate about creating solutions at affordable prices. We are reliable and honest, when we say we'll deliver, we will. We are proud to say that Hop now operates globally, is trusted by hoteliers around the world and that we are an integral part of our clients' day-to-day business. Whether you are a B&B, guest house, an independent hotel or a group, if you sell rooms, Hop has a solution to run your property more cost-effectively whilst delivering an enriched guest experience. Book a free and no-obligation demo at

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CLH Digital

Issue 85

Hospitality Technology

New Labour Scheduling Tool To Juggle Student’s Working Hours

Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members. Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers. Bizimply CEO Conor Shaw said: “So many of our hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and

Hotel Keycards

Leading supplier of wholesale keycards for hotels and guesthouses, Hotel Keycards works with accommodation providers large and small to deliver the best room access solution for you and your guests. We have a simple mission: to supply our customers with a superior quality product and service at a competitive price.

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

When you order your keycards online from Hotel Keycards, you receive a 100% guarantee on your order, plus free shipping to anywhere in Ireland or the United Kingdom. We offer this unique assurance to all of our customers because we have complete confidence in the quality of our product and the standard of our service. We dedicate as much attention to our smallest

employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be. The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays. “We’re pleased to have created these two new features which, like all Bizimply tools, are designed to help hospitality businesses focus their time on other areas of the business.” Visit Bizimply at orders as we do to our larger shipments, getting to work on your keycards within hours of finalising your requirements. Whether you need a standard card for your guests, or you’re maximising your promotional opportunities by branding your card with your hotel’s details, we pride ourselves on our attention to detail and fast turnaround. It’s not just about keycards. Here are some other products we provide: Keycard Wallets. See how you can promote your business while giving guests a handy way to keep their keycards safe. Locks. We stock a wide range of room locks, including digital electronic locks. Safes. Our laptop safes offer your guests security and peace of mind when storing valuables. Visit

Largest supplier of all types of Keycards and Wallets both Generic and Personalised

Glyn Wells Hotel Keycards Limited

T: 003353 667123842 E:

M: 003353 872302334 W:


CLH Digital

Issue 85

Hospitality Technology

Point of Sale Technology Designed for Hospitality ShinHeung Precision Co., LTD, (also called, SHC) is a leading corporation which provides the best quality precision machines. SHC was found in 1968 and have 16 affiliates in 11 countries. We have 25 offices and factories around the world with HQ and main factory located in South Korea. SHC maintains partnerships with Samsung, LG, Hyundai, Toyota and etc. with its own precision technologies accumulated over the years.

Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021.

SHC took over ECR business from Samsung in 2001, establishing SAM4S affiliate specialized in store automation products such as ECR, PC POS and Receipt printers, having its office in Seoul, Korea. We have human resources with knowledge of more than 30 years of experience in the store automation field. We now produce most sophisticated and diverse products to the world-wide market. Our store automation products are extensively used in over 80 countries, having around 100 partners all over the world.

Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on page 45 for details.

Toggle - The Hospitality Commerce Platform Toggle is the hospitality commerce platform. From gift cards to merchandise, merchandise to experiences, experiences to retail products. You can build a webshop in as little as 60 minutes and begin driving new revenue and welcoming new customers.. So how does it work? Glad you asked. 1. Build your store online. You can customise your store to match your brand. 2. Create a gift product. Figure out what you want to sell. Our togglers are already using Toggle to drive additional revenue through hundreds of different products. You could sell: merchandise, gift-cards, experiences, masterclasses, retail products and so much more. 3. Connect your payment platform. Toggle probably already integrates with your EPOS.. taking all the faff out of your hands, and allowing you to seamlessly sell and

redeem your online sales and physical gift cards. Easy. 4. Market your product. Now that everything is up and running, let your customers know about your products through your email lists and social channels. 5. Pre-vist revenue. It’s cash in the bank. Any revenue comes direct to you and potentially 20% will expire (you’d prefer them to visit though - see point 6)! 6. Redeem on visit. 70% of customers say they spend 55% more than the value on the card when they visit. A massive 60% of customers say they have been introduced to a new brand through a gift card. Double Win. With the first £1000 free, Toggle is a no-risk investment. We offer either a fixed fee or 5% model, meaning you can choose what is based for your business. Our hassle-free platform integrates with over 20+ technology partners, meaning the sale or redemption of physical and electronic gift cards has never been easier. Get in touch with us at or sign-up at See the advert on the back cover of this issue for further details.

3R - Your Edge in Payment & Business Management 3R offer industry leading EPoS Solutions with integrated countertop or wireless payment solutions. Coupled with durable, secure hardware, is our signature EPoS software: CES Touch. Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online Ordering, Booking and Reservations; extensive stock control; intensive operator management; Hotel Link,

ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting. We give you the edge in business and payment management. Above all 3R provides best customer service to all their customers 24x7x365 from UK served Office. See the advert below or, 01992 574 650 or


CLH Digital

Issue 85

Outdoor Spaces

Increase Your Usable Floorspace with Commercial Awnings

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right awning to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace. Whether it’s accommodating smokers outdoors or covering a terrace bar, our commercial awnings can create a unique feature for your business and add instant curb appeal for those located on busy high streets. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your business who may have otherwise walked by without noticing. 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. Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard. During the initial stages of the project the surveyor will be available to discuss changes and address any questions you might have so that you receive the best experience possible. Call us on 0800 060 8844 to arrange a free site survey or visit

The Bio Climatic Pergola from CambridgeStyle Canopies Solisysteme are the inventor and historical leader of manufacture of the Bio Climatic Pergola Cambridgestyle Canopies is a long established provider of outdoor covered areas to commercial clients within the UK With clients such as BBC, Landrover Jaguar, Tesco and many more. We are very proud to be the sole distributor of Solisysteme products on mainland Britain. We have a chain of partners that can assist you locally.

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

The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets. We have even installed on roof of new eight storey

city centre students accommodation building for relaxing area. Designed to your specification Protects from the sun and inclement weather Provides natural ventilation Regulates the temperature in adjoining rooms Adjusts the brightness of the light by remote control Side walls, Heating and lighting options Up to 7m between structural support columns How can we help your business ? Cambridgestyle Canopies 01353 699009

Solisyteme is the inventor and historical leader of the Bio Climatic Pergola.

Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions. • Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options

Cambridgestyle Canopies is a long established provider of outside covered areas to the commercial market sector and proud to be the sole distributor of the Solisyteme products throughout the UK.

We have trade partners in your area that can provide a full installation service if required.

Beer Gardens, Roof Tops and much more

Example: 4000mm x 3000mm remote controlled Bio Climatic Pergola with LED lighting supplied for less than £6,000 ex vat

Also a vast range of aluminium or steel canopies to your required specifications Enquire today!

CambridgeStyle Canopies Ltd 01353 699009 | | “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

Issue 85

CLH Digital


Sun Shark System and Commercial Outdoor Bespoke Sails The SUNSHARK is a registered design shading and waterproof shade sail canopy structure, designed and manufactured here in the UK to fulfil a gap in the market. Aimed at hotels and high network individual market, the SUNSHARK is a premium quality, fully demountable and modular based sail canopy system, allowing the installation to be installed and taken down as required, whilst still be complying with UK engineering loadings. Manufactured from marine grade “machined” stainless steel and PPC costed mild steel, the SUNSHARK is both elegant in design and robust in its construction. Designed with sunken ground level post sockets, posts can be installed and removed, leaving nothing but a stylish machine turned post gate

plate visible, flush with the ground. The canopy itself is produced from marine grade fabrics and comes in a range of 10 standard colours, including, reds, orange, green, terracotta, white, greys and creams. Each sail has its own catenary cable system to ensure maximum tension and support is met throughout the canopies lifespan. We also design bespoke outdoor shading solutions for all types of commercial entities from pubs, hotels, domestic gardens to Schools and more. 01249 848649

Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses. We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap

internet imports next season. It’s one area where it doesn’t pay to

buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e:

Commercial outdoor sails and canopies

Stylish and Contemporary shade sails & sail blinds ECO friendly & 100% Machine Washable

A functional and practical alternative to traditional blinds and other shading options, our stretched shade sails and shade sail blinds offer both style and substance.

Able to transform any area, our shade sails can be used inside to provide a contemporary shading and privacy solution to provide protection against the weather.

01249 848649


CLH Digital

Issue 85

Design and Refit

For The Love Of Oil!

As we head into the autumn, with longer nights and cooler temperatures, the cosy draw of twinkling candle light becomes ever more important. I believe that candles have always been a crucial element of the ambience of your bar or restaurant, and now it’s more essential than ever. But you don’t want to be dragged down into the grimness of cleaning wax off everything, high costs and wasted time. Oil candles will give you the perfect real flame candlelight that you want and need, without any of the headaches of regular wax candles, and none of the cheap look of a tea light. Clearcraft’s 30 years of experience is on hand to help you choose the perfect oil candle and we will send you a FREE oil candle to try out. Just visit and click on the Request a Sample Tab. The only details you will need to give is your delivery details and your e-mail

address and there is no obligation to buy, whatsoever. But we are certain you will love your free candle and want to make the change from the nightmare of wax, to the joy of oil! Prices start from just £2.99 so you wont have to break the bank either! Clearcraft Ltd Tel: 01279 731621

Novellini - Minimalism and Clean Lines specialist continues to strive towards ever more sustainable, holistic production and distribution methods.

Working alongside architects and designers, Novellini creates beautiful and functional bathrooms that complement the home, helping to design tranquil spaces that promote wellbeing within the home and businesses.

Novellini is available nationwide through its chosen merchant partners and retailers, but also welcomes designers and architects to explore its inspirational collections.

Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture. In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom

To find out more about Novellini’s new products you can contact us directly. 01727 229922 or

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

Design and Refit

Issue 85

CLH Digital


Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit

Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highlyacclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge. The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff. It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level. During this time, it has provided faultless service, so when the team decided to install on-board facilities during the COVID-19 lockdown, he knew that a Sanicubic would fit his brief. Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to

its multiple outlets. The plumbing work was carried out by Toby Millinder, who is a full-time employee at the Golden Hinde and in charge of all the updates; “The Sanicubic has enabled us to do our own catering on board for events rather than bring food on board. We also have children for overnight stays on board and it means they don’t need to alight to undertake night time ablutions. It was very straightforward to install and I have run it into the same lengths of pipework along the dock walls, which saved a lot of time and work. Since the installation we have had a wedding on board, as well as an overnighter for a group of children. It has made life much easier all round.” Saniflo Head of Marketing and Product Management, Ann Boardman, says: “It’s wonderful to see pieces of British heritage being lovingly preserved and given a new lease of life ready to welcome back the public after COVID-19. Thanks to Saniflo, such national treasures can go on providing wonderful experiences to members of the public. There really is a Saniflo solution to suit all manner of quirky public and private establishments, even in places where there is no mains drainage.” Visit for further information.

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

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


CLH Digital

Issue 85

Design and Refit

Choose the Classically Chic Curves of Bentwood Chairs

The technique of bending wood using steam to create the elegant curves of bentwood chairs was invented in 1850s Vienna by cabinet maker Michael Thonet and has been synonymous with timeless European café style ever since. This style of chair’s enduring success in hospitality settings owes as much to its practicality and durability as it does its good looks. As the wood is bent rather than joined, there are fewer joints that will need future maintenance. Trent Furniture supply small and tall Bentwood

Stools, an elegant Loopback Side Chair and a Fanback Armchair and side chair available in small and tall options. All these chairs are available in a choice of light oak, dark oak and walnut with the option to upholster the seat, although the chairs’ curved lines are designed for comfort even without padding. Whichever finish you choose, this chair is equally at home in a pub, bar, restaurant or café setting. Trent Furniture’s Bentwood Table is the perfect partner for bentwood chairs, however, this attractive yet unassuming style of chair works with many table styles. For more information on Trent’s fantastic range of bentwood chairs, please visit or call 0116 2864 911.

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a

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

period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Web

Design and Refit

Issue 85

CLH Digital

Combating Corrosive Costs For hoteliers and restaurant owners the assured availability of hot water is a business critical issue, but one that can quickly become costly for those operating in popular tourist destinations in the southwest, the Welsh coast, the northwest and throughout Scotland. These are all naturally soft water areas which prove highly corrosive to glass-lined vessels typically used in hot water systems. Though less expensive, the shorter life expectancy, with vessels sometimes succumbing in a matter of just months - even with the use of sacrificial anodes - can mean their purchase is a false economy. Particularly as some manufacturers have reduced, or ceased to offer, warranties on glass-lined products installed in these regions. Far more resistant to these water-side assaults are stainless steel vessels. For buildings with smaller hot water demands, such as boutique hotels and B&Bs, the capital cost can seem prohibitive

The UK is now out of COVID-19 lockdown restrictions which means that you can use our karaoke systems to replicate the feeling of a special event or occasion. Although restrictions have been lifted, it's important we all work together to stay safe and help make sure our hospitality industry doesn't face closure again.


Karaoke booths can be easily converted from any room at your venue with minimal investment and effort. If you already have a private function room, all you need is Singa Business, a

Adveco’s ATSx range of compact stainless steel, high pressure hot water tanks are specifically designed to serve as buffer vessels and indirect hot water calorifiers suitable for use with lower capacity, high pressure commercial applications in soft water areas. With a wide choice of vessels from 200 to 1000 litres all rated to 10 bar as standard, they are by far the most efficient and costeffective choice for businesses with smaller system demands, ensuring strong hot water supply for years to come.

Singa Karaoke System

Karaoke rooms are a COVID friendly option for entertainment for your customers. With karaoke rooms you can control the number of people in one space and have the opportunity to cleanse equipment between bookings.

despite the extended lifespan. The taller the structure, the greater the pressure requirements on the system, for example to deliver strong, hot showers on upper floors. This means the hot water systems typically requires a larger or bespoke tank. This is where higher costs and space limitations prove problematic.

screen, mics and speakers and you're all set. Venues such as Amber Taverns, Hogarth's Stafford, have created their very own Bubble-oke concept whereby, social bubbles can hire out the karaoke room for private entertainment. An increase in session times from one hour, to up to three hours, has given their customers the feeling of a real occasion and at the same time has trebled the hourly income of the karaoke room in comparison to pre-lockdown figures. Remember to take good care of hygiene by using protective mic covers and cleaning the mics after use. And of course sanitise the room between every group. Mobile song requests and display ads makes Singa a great option for safe entertainment Karaoke song requests can be safely sent direct from the consumer mobile app that any customer can download to their own phone. No need for printed songbooks and no risk of transmitting the virus. Win-win. Visit


A private karaoke room is a safe and profitable entertainment option for your pub 01535 280372

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Design and Refit

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Luxury Wood Flooring For Any Interior Founded in 1975 Havwoods has become Britain’s foremost wood flooring company supplying architects, interior designers, and residential customers. Havwoods concentrates on engineered and solid wood flooring, cladding and joinery, as well as bespoke flooring solutions in all situations, in a wide variety of species and designs, and with every conceivable finish. Havwoods wood flooring can be found in the finest restaurants and hotels around the world, and their clients are offered a continuously evolving range of high-quality flooring designs creating spaces which are not just functional but beautiful. Havwoods selects only the very best products from the best manufacturers worldwide, and

EAIS - The Ideal Solution

EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system

the result is a superior portfolio of floor covering products. Environment and sustainability are in the heart of Havwoods which is why the products are sourced only from sustainably managed forests. Havwoods’ sophisticated showrooms offer an exclusive, personal wood flooring experience providing customers with a first-class consultation and an opportunity to see and touch the wood flooring options in large panels. Call us on 01524 737000 or visit See the advert on page 49 for details. you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommodate urgent next day delivery requests if required. In addition to standard products one of our strengths is our flexibility. Our onsite in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters. For more information please visit our website –

Greater Lighting Choice Looms Large with New LED Downlight from Knightsbridge The new downlight can be configured to offer 40 variants from the one product thanks to its selectable wattages and CCTs and choices of bezel. Depending on the required illumination either 5W (up to 465 lumens) or 8W (up to 795 lumens) can be pre-selected via a switch on the rear of the lamp body. Once chosen, there are four CCTs available – 2700K, 3000K, 4000K and 6000K – the desired colour temperature selected by a sliding switch also on the rear of the lamp body. Further customisation is then possible through the various bezel options that allow the lamp to complement or contrast with a room’s décor or colourways. The bezels come in a choice of stylish finishes from LED lighting applications and installations are set to be popular white and matt black to chrome, polished transformed with the launch of an innovative, brand new chrome and brass. downlight from Knightsbridge - one of the UK’s leading These permutations of wattage, colour temperature brands of wiring devices, accessories and lighting. and bezel choice make SpektroLED a genuine 40-in-1 solution. SpektroLED breaks through the limitations of traditional LED downlights, offering unrivalled choice in versatility, performance, and style in one unique package, doing away with the need to specify multiple LED lamp types. It is also designed and manufactured in such a way that installation is quick and easy.

be simply plugged in to complete the installation after decoration, avoiding the issue of paint-damaged bezels! The connectors also allow the luminaire to be removed for maintenance or even re-programming by simply unplugging them. Furthermore, the downlight is fire rated for solid timber, web joist and I-joist installation and is also IC rated* so retaining the efficiency of any mineral wool insulation in the ceiling void. And with an IP65 rating from below, it is suitable for use in bathrooms, wet rooms or other rooms where moisture is prevalent. Once installed, SpektroLED will give 50,000 hours of rated LED life and can be used with leading and trailingedge dimmers should the need arise, though compatibility should be verified beforehand. A five-year warranty guarantees peace of mind. With the launch of SpektroLED, Knightsbridge is providing greater freedoms for user-determined lighting projects and making life for the installer so much simpler.

Installation is both quick and simple. Each unit, which has a low-profile design, features cleverly engineered Visit first and second fix power connectors with loop in/loop out terminals that can be terminated and hidden away *check the product datasheet and instructions for further while other works are finished. Then the downlight can details

TTHE H E IDEAL SOLUTION SOLUTIO N East Installation Systems Systems East Anglian Anglian Installation

Tel: 01553 765205 Fax: 01553 768464 Tel:

Manufacturer and Supplier of p roducts supplied both to the Foodservice EAIS is a leading Manufacturer products are looking for only meet the customer’s demands, but their expectations as well. Whether you are storage shelving, rracking acking systems and trolleys, trolleys, or healthcare healthcare shelving and medical ttrolleys rolleys or food storage bespoke design p roducts. EAIS will be your Ideal Solution. Solution. even bespoke products.

East Anglian Installation Systems Ltd


East Anglian Installation Systems Ltd


Hardwick Norfolk East Anglian Installation Systems m, sOldm O Oldmedow Road, Ha rdwick Industrial Estate, King’s LLynn, ynn, No r folk PE30 4JJ

Premier1 Filtration

Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. Similarly, our customers care deeply about the safety of their staff, the quality of their food, the health of their customers, the sustainability of their activities, and, of course, the profitability of their business. And so do we. Established in 2008, Premier 1

Design and Refit Filtration has become renowned for the Quality and Durability of our oil filtration systems, both portable units and in-built systems. Our exclusive Merlin brand filtration systems are independently tested and verified to double the life of your cooking oil. The dual filtration system filters out food and carbon contaminants which are created during the frying process. These contaminants will directly influence the degradation of your cooking oil unless removed. Daily filtration using our filter stems and media can remove contaminants as small as Like you, we take great pride in the quality of our product. Like you, we care about our customers. Call us: 01325 377189

There are six signature wines: The ‘Classique’ red Château de Parenchère, the prestigious ‘Cuvée Raphaël, the Bordeaux Clairet, the ‘La Roseraie’ ‘Bordeaux Rose’, the Bordeaux ‘Blanc Sec’, the cuvée ‘Esprit de Parenchère’ and the 2020 vintage: ‘L’Équilibriste’. Château de Parenchère aims to obtain a well-balanced wine with a firm density and elegant and mellow tannins. They also seek to produce an elegantly wooded wine, with a present yet discreet oaK, that leaves plenty of room for expressing red fruit and spices aromas. Trond Rornes, Director of CardsSafe, says, "I am convinced that all CardsSafe customers will appreciate the Parenchère wines that Bacchus Wines (PLDC) is going to bring to the UK market via its energetic representative Pierre-Loup." CardsSafe and Pierre-Loup look forward to offering independent restaurants, pubs and bars the opportunity to provide their customers with the fantastic Chateau de Parenchère wines. To find out more, please email

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Our Best Selling 50 Litre Dual Filter Machine . Change to designed Designed specifically… specifically for the medium sized fryers in the general restaurant / catering industry

CardsSafe Partner with Bacchus Wines (PLDC) CardsSafe Ltd. is pleased to announce a new partnership with wine broker and aficionado Pierre-Loup DeCam, founder of Bacchus Wines (PLDC). For all the negatives the last two years have brought the hospitality industry, a lot of good has blossomed from visionary individuals in the field. In 2019, after decades of business together, an idea struck. Could CardsSafe and Pierre-Loup's wine brokerage business, Bacchus Wines (PLDC), based in Hampshire, collaborate in a way to benefit their mutual customers? The answer was, yes, they can! Pierre-Loup and Trond Rornes, Director of CardsSafe, met years back when Pierre-Loup was the landlord of a 500-year-old pub in Surrey. CardsSafe was first installed in the iconic public house in 2008, with additional units added quickly. His team saw immediately the benefits of the CardsSafe system, which handled their customers' bank cards safely, eliminating fraud and increasing spend via food and drinks tabs by more than 20%. Bacchus Wines (PLDC) offer beautiful wines to private clients and independent outlets. The majority of the wines hail from the award-winning Château de Parenchère. The Chateau dates back to 1570 and has a long and well-established history in viticulture.

Issue 85

50 Litre Tank Solid Oil Heater 2 Way Hot Oil Pump Dual Filter Media System Heavy Duty Motor Portable / Castors Typical Servicing Intervals 4 Years Dimensions: Size: 77.5cm (H) x 43.5cm (W) x 67.5cm (L) Weight: 50kg (Empty)

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Optimum by Concept Bars is the new modular, ‘off the shelf’, stainless steel under bar system that is built to last, available in a short lead-time and cost-effective for even the most limiting client budget. The range is designed to improve staff productivity leading to speedier service, increased customer satisfaction and ultimately increased sales.

The high quality, modular system to create your ideal bar

Each unit has been ergonomically designed and fabricated to complete a particular task and can be configurated in a number of different arrangements to suit your needs. Constructed from food safe, 304 grade box section, satin finish stainless steel, it not only looks stylish but requires minimal maintenance. Unlike many other suppliers in the market, the Optimum range features fully enclosed units complete with back and side panels, removable shelving, fully insulated ice chests; (in both foam & foil insulation) in varying capacities for maximum ice storage with a contemporary chamfered nosing and upstand detail. All units are designed and manufactured in the UK and are available to purchase from AutoQuotes or from Concept Bars direct. The units are easily assembled with no add-on parts however, if required, an installation service is available. Concept Bars has also recently joined the Cedabond family of suppliers. With a history of over 30 years in the hospitality industry and a reputation for quality, expertise, and competitiveness in the discipline, Concept has evolved to be acknowledged as one of the leading bar specialists and innovators. We are continually trying to come up with new ideas and are proud to offer this new product range which we believe will surpass your clients’ expectations in terms of budget and quality. Please contact us today!

01484 852 666


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Issue 85

Design and Refit

After Successfully Launching The ILF Chairs New Comprehensive Website, ILF Have Now Added A Stock Product Range

ILF's new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools. Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details. Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Get an Authentic New York Slice from Bakers Pride and Taylor UK

Bakers Pride was founded in the Bronx, New York in 1945. It launched the world’s first production pizza oven and has established a worldwide reputation for the quality of its products.

The P22S is a countertop unit that is ideal for businesses that want to offer authentically cooked pizza, flatbreads, pretzels, and other baked products but have limited space for a full-sized pizza oven. With a sturdy, stainless steel outer shell and a fully welded, high heat aluminiumised steel interior, the P22S has an operating temperature range of 150–340°C and has a single oven chamber with two cooking decks of 52.7cm squared.

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Each deck has independently controlled heating elements made of high performance, corrosion resistant alloy that help to guarantee a long and reliable working life. The baking chamber is lined with Cordierite which spreads the heat evenly, helping to create an

authentically crispy pizza base and stone baked flavour.

The P22S comes fitted with a 15minute electric timer, a continuous ring alarm and manual shut-off, quickly alerting staff when each pizza is ready and making it simple to keep up with demand even at peak times. “New Yorkers’ pride in the quality of their city’s pizza is legendary, so any equipment that gets the Big Apple’s seal of approval has to be good,” says David Rees, marketing manager of Taylor UK. “The P22S is ideal for any business looking to offer customers an authentically cooked pizza.” Bakers Pride Pizza Ovens are available from Taylor UK, for a free consultation call 0800 838 896, email, or visit for more information.

Design and Refit

Issue 85

CLH Digital

Halton Foodservice Limited Halton Foodservice Limited, specialists in Commercial Kitchen Ventilation for over 50 years, have a depth of expertise and solutions to deliver in today’s complex and competitive marketplace.

We combine our highly professional services with broad technical understanding of Indoor Environment Quality (IEQ). Using this knowledge, we serve our customers with the most convenient, and energy efficient solutions for all segments of catering: hotels & fine dining, institutional & corporate catering, restaurant chains & QSR, retail applications, the growing segments of food halls, food courts and ghost kitchens, and food processing. Our holistic approach to kitchen ventilation, considering exhaust and supply air systems, as well as lighting and acoustics, is backed up with the best product support. We offer a total package and a highly flexible approach to tailor solutions exactly as required. This helps foodservice operators provide the highest quality

service and improve their profitability.

One of our most recent projects was Eataly, the world’s largest Italian food market where we introduced energy saving technologies - Capture jet, and our Demand Controlled kitchen ventilation system M.A.R.V.E.L, which combined will reduce energy consumption by up to 40%. We take pride in continually advancing and improving our offering. Our investment in research and development of commercial kitchen systems is second to none with facilities on three continents, equipped with stateof-art tools. Based in Kent, Halton Foodservice forms part of the worldwide Halton Group – a leader in Indoor Environment Quality solutions, specialising in innovative products and systems that combine comfort, safety, and sustainability. Contact - Tel. +44 (0)1634 666111 or visit

The World’s First, and Only, Contactless Pool Dining Table Revolutionise your venue with the World’s first, and only, contactless pool dining table. Forget the days of customers queuing for change to play. Don’t sacrifice table covers for a pool table space. Now, with the flexibility of the Signature Vantage Pool Dining Table, your venue can be more efficient, increase dwell time and boost revenue.

solid oak with a single-piece dining table top and upholstered benches included. The revolutionary technology within the Signature Vantage includes an automatic security system, rechargeable battery to remove unsightly cables, online portal recording to monitor table revenue, and takings paid directly to your bank account.

Our patented ground-breaking design removes the chunky undercarriage of the pool table allowing for dining benches underneath, whilst still including payand-play contactless technology. The genius engineering behind the Signature Vantage gives versatility for table use during busy food trading hours and enables revenue to continue rolling in when dining times are over.

At Home Leisure Direct, we have pioneered contactless payment for competitive socialising products, with a unique and efficient system designed for the hospitality market. We're the top supplier in the field, providing renting and purchase options on our products as well as full-service back-up, floor planning service, and stocking all consumables necessary to keep products performing well. We are the only onestop shop in the market, providing finance and service solutions for a huge range of highly profitable products.

Use your space to its maximum potential, without any compromise on quality. The tournament spec Signature Vantage is hugely different from the classic pub pool table look. The sleek shape of the table gives clean lines and contemporary elegance to any bar, pub, or restaurant, made from

You can call us free on 0800 622 6464 and speak to our expert team with any questions you might have.

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CLH Digital

Issue 85

Property and Professional Help Is At Hand For Businesses Devastated By The Covid–19 Virus The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand. Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery. Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally. Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out. Email

Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years. David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance. The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you. So … instead of just getting our own well-estab-

lished, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location). You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance. There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going. Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. … If your business is struggling with financial or operational challenges, then get in touch today. MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: