CLH News #250 April/May '23

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April/May 2023

“Essential Intervention” Needed to Stem Rise in Pub Closures

The government has once again been urged to intervene following a report which revealed that the number of pubs ‘vanishing’ from the English and Welsh communities that they once served increased sharply during the first 3 months of the year to 51 a month, up nearly 60%, from the 32 a month lost during 2022. Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,634 at the end of the

first quarter of 2023 to 31st March down 153 compared with 39,787 at the end of 2022. Pubs which have ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries. 386 were lost for good during the whole of 2022.



CLH News

Editor's Viewpoint

Apr/May 2023

Our lead story makes rather grim reading. And, of course, it comes as a surprise to nobody in the hospitality industry.


Peter Adams

The sector has been warning the government, well, for years, about issues such as hospitality VAT, business rates, duty and a multitude of other problems, but additionally this past 18 months the government has been repeatedly warned that increased costs, with inflation, bank rates and energy costs, are crippling the sector. Now, very sadly, the chickens are coming home to roost.

These now closed pubs were, of course, at one time once profitable businesses, providing the treasury with regular “income” in the form of taxes, employment for local people, and were vital hubs supporting the local community. I think sometimes the problem, when we read stories like this in the media, is that we can often be a little detached, but as I have said before that is not the case when you meet people face to face and hear first-hand the issues they are facing. That was the case back in November, when as previously discussed I attended I demonstration at parliament - this is where you get real feedback, at the coalface. We protested at Parliament Square and, outside the treasury, we made as much noise as we possibly could. Speakers told some harrowing tales, which are no doubt even worse now that the government have removed energy support, and operators are seeing bills triple. This situation simply cannot go on, and I am staggered at the government’s “indifference”. There really is no other word for it! “Rome is burning, while the government fiddles”. I cannot for the life of me understand why the government doesn't step in on these unfair contracts where operators were forced to negotiate at the highest possible price and are stuck with them now, despite the fact that wholesale energy costs have fallen. The government could go one better, the bounce back loan, where the government underwrote loans up to £50,000, should be reintroduced for established businesses of, say, over three or five years I'm sure this would motivate banks to support the business sector particularly the hospitality and licenced trade, and it would give operators breathing space until such time that energy costs subside. A simple solution that would keep operators trading, people employed and revenue flowing into the treasury.

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

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“Essential Intervention” Needed to Stem Rise in Pub Closures Apr/May 2023

the Energy Bill Relief Scheme ending.

Pubs are grappling with soaring energy costs, rising food prices, and weakened consumer demand with landlords being forced to increase menu and drinks prices as well as cut costs as the Government’s support for non-household energy bills fell away.


Analysis at the beginning of the year revealed that more hospitality businesses closed in 2022 than in 2021 as soaring costs proved to have a bigger affect than the Covid pandemic. In January it was revealed that there are now 13,037 fewer hospitality outlets across the UK than at the start of the pandemic in March 2020 – a contraction of more than 10% in under three years.

VALUES FALL Alex Probyn, President of Property Tax at Altus Group, said “Pubs have seen their values for the business rates tax fall 17% overall and, with measures taken at last year’s Autumn Statement, that will mean a tax saving of £5,500 for the average pub but that simply won’t compensate for the energy support being lost making plots even more attractive for alternative investment.”

“Energy bills are decimating our sector with extortionate costs wiping out profits and closing pubs at a faster rate than the pandemic. Pubs that were profitable and thriving before the energy crisis are being left with no option but to shut up shop. We have been raising the alarm for months that energy costs are posing an existential threat to pubs across the country and these figures are evidence of that. “It is essential that the Government intervenes to ensure energy suppliers are offering the option of renegotiation to pubs locked into unmanageably high energy contracts. Make no mistake, the longer this goes on the more pubs will be lost forever in communities across the country, something must be done immediately to save them.”

FOOD INFLATION REMAINS ABOVE 20% UKHospitality also called for urgent government intervention, as new data released earlier this month confirmed that food service price inflation remains above 20%. This, coupled with rising energy costs and a lack of support, says UKHospitality signals the need for urgent intervention to save hospitality businesses. With sustained inflation showing no meaningful sign of abating and price rises mounting across the board for hospitality businesses, UKHospitality is urging energy regulator Ofgem to force suppliers to engage in automatic renegotiations for those businesses paying the highest costs. Energy suppliers are also being asked to play their part and offer the option of spreading payments over a longer period time, to help cashflow. UKHospitality Chief Executive Kate Nicholls said: “It’s becoming ever more clear that this level of inflation is simply not going to budge for a significant period of time and, while there have been extremely marginal reductions, there appears to be no end in sight for businesses.

BUSINESS FAILURE “Energy costs, food price inflation and staffing shortages are a triple whammy that are dragging businesses to failure. Something has to be done or hospitality will look like a shell of itself in a year’s time. “The simplest action on offer is to get energy suppliers in line. It’s Ofgem’s job to do that and we need to see action urgently. Automatic renegotiation of the highest cost energy contracts, signed during the peak of the crisis, needs to be enforced and suppliers need to show flexibility in their payment rates. “Those two actions would remove a huge weight from the shoulders of businesses and decrease the possibility of venues having to put up prices to survive, which ultimately fuels inflation.”


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The British Beer and Pub Association has warned that the average energy bill for a pub will rise by £18,400 a year from this month with

To stem the rising tide of closures, hospitality leaders are again calling for urgent government intervention. Emma McClarkin Chief Executive of the British Beer and Pub Association said:


“The 20% level of inflation in food service we’re seeing confirmed once again today, alongside the £7.3 billion per annum in rising energy costs as a result of the reduction in government support, is unsustainable. We have already seen 150 pubs lost for good so far this year2 and that really is the tip of the iceberg if nothing is done.



CLH News

Hospitality Needs to Inspire the Next Generation to Survive and Thrive 4

CLH News

Apr/May 2023

By Simon King, Founder of Igniting Hospitality

The last few years have certainly been challenging for the Hospitality sector and with rising utility bills, a cost-of-living crisis, supply chain issues and staff shortages, it doesn’t appear as though the next 12 months will prove to be that much easier. However, with a challenge comes opportunity, and for hospitality leaders with a glass-half full approach there is certainly much to gain during 2023 – particularly when it comes to inspiring the next generation of talent.

THE BREXIT EFFECT Prior to Brexit, the UK benefitted from a talented, international workforce who flocked to British shores for want of competitive wages and a taste of British life. However, the fallout of Brexit combined with the outbreak of COVID-19 resulted in a mass decrease in EU workers, with the hospitality industry losing a whopping 200,000 international employees between late 2019 to mid 2022. Industry reports have since revealed that there were 172,000 EU citizens working in the hospitality sector as of autumn 2022, which is a drop of 41% compared to pre-pandemic levels.

Reviewing these figures, it’s certainly no surprise that the UK hospitality sector is struggling to source staff - with many establishments now having to alter opening hours and reduce their trade and income as a result.

ACCESSIBLE TALENT POOL Interestingly, while there has been a mass exodus of international workers from the hospitality sector, there is a growing pool of unemployed 16 – 24-year-olds on British soil – many of whom could thrive in hospitality, given the opportunity, inspiration, and necessary guidance. One of the main issues, however, is that unlike in locations such as France and Italy where Front of House and Waiting roles are perceived as prestigious career paths, working in hospitality within the UK is synonymous with pot washing, glass collection and unsociable hours which certainly doesn’t inspire many. As such, the industry is rife with part-timers, who never perceive their role as something long-term and perhaps don’t realise their importance – particularly if they aren’t treated as though they truly matter. It could be argued, therefore, that even though Brexit and COVID-19 have certainly created a staffing and resource challenge, both historical events have also created an opportunity. An opportunity for the sector to re-set, to re-inspire and to bring about positive change.

THE FUTURE OF HOSPITALITY Ultimately, the future of hospitality is reliant on the next generation of talent and so it is imperative that we as an industry alter how we attract and inspire young people to join our businesses and motivate them to drive them forwards. Gone are – and should be - the days of friction between the Kitchen and Front of House staff, or heightened tensions caused by a simple mistake

that can easily be rectified and learnt from. Hospitality should now be a place for industry leaders to engage employees in the importance of customer experience, quality standards and community engagement, where entry roles in pubs, bars and restaurants should be perceived as an opportunity to grow and thrive – both in personal and professional development. Key to this is positive business culture, which, in hospitality, is more important now than ever before, as the industry competes with sectors able to offer remote working, Christmas shutdowns and shorter working weeks. Furthermore, as the average age of restaurant, bar and/or operations managers has decreased in recent years - with those now accepting positions of responsibility much younger than ever before - it is vital that venue owners, business leaders or those with greater experience take on guidance and mentoring roles. As such, the youthful managers of today should be carefully navigated through current difficulties and challenges, while ensuring they can carve a successful future that even inspires others to follow in their wake. They say if you love what you, you don’t work a day in your life – it’s time we installed this passion into others, showed them the vibrancy, buzz and enjoyment that comes with hospitality and help people consider it as a viable, enjoyable, and fulfilling career path. In doing this, and in attracting the bright stars of the future, not only will the industry be able to overcome short-term difficulties but will also be able to drive growth today, tomorrow, and beyond. Hospitality starts and ends with people, and it’s our job as business and industry leaders to make them feel valued, to install passion and to inspire positive change.

Birth Of A ‘New’ Pub – Local Midwives Set to Deliver at Jolly Millers towards the summer.”

The Jolly Millers in Bexleyheath has been totally refurbished to provide a bright and airy destination for locals and families. The transition, which has been spearheaded by serving midwives and new joint landladies, Tracey Phayer and Esther Gorman, will breathe new life into the venue with the promise of regular entertainment, BT Sports, an exciting food offering and what is rumoured to be the ‘best poured Guinness in Bexleyheath’.

Tracey and Esther, who will continue to be midwives, offer complimentary cheese and biscuits and roast potatoes on the bar on Sundays, drag queen bingo, as well as weekly meat raffles. With their very own established darts team as well as live football and rugby shown on the various television sets around the pub, this is the perfect evening and weekend destination.

Key workers during the pandemic, midwives Tracy and Esther have both dreamt of owning their own pub so when the Jolly Miller became available it was a dream come true, as they explain:

Stuart Brown, Business Development Manager at Brakspear who own the venue is thrilled with the new look and feel of the Jolly Miller:

“Thanks to the valuable support of our partners, we have been able to achieve our lifetime ambition. The Jolly Millers is the perfect venue in which to do this and we can’t wait to give a warm welcome to everyone that comes through the doors. We have so many ideas we want to implement and have already started running many of these past our regulars to gauge support. We are child and dog friendly and also have a secluded, safe garden which will be perfect as we head

“We’re so pleased and proud to reopen the new-look Jolly Miller. It’s muchloved within the community, and the refurbishment has really given it a new lease of life. The pub looks fantastic and truly is a space for all to enjoy. Its already becoming the hub of the community. Our Tenants Tracey & Esther’s passion for the pub and the local community makes them, along with their husbands Colin & Pete, the perfect people to ensure it truly is ‘your friendly local’. We look forward to working alongside them to ensure this great pub’s success for many years to come”

Robert’s Dorset – The Perfect Snack We offer keto, vegetarian, vegan, sugar-free, gluten-free and allergen-free crackling, nuts and fudge.

Whether you are a hotelier, landlord or shop owner, Robert’s Dorset have the perfect snacks for you. Hoteliers. A customer or client arrives. A snack and a beverage is offered. What a lovely welcome! Landlords. Our products cater for every taste. A drink with a snack is a cherished tradition. Shop owners. Not only are Robert’s products delicious, they’re also attractively designed and stackable. Our range will look splendid in your store. Our products:

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Is It Time For Some Fresh Promotions?

The start of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits. Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day. HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas.

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

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Manchester Imposes UK’s First Tourist Tax Apr/May 2023

CLH News


towards maintaining and investing in holiday destinations - opponents say it would put people off visiting Wales.

Manchester has become the first city in the UK to introduce a tourist tax, which will cost an additional £1 per night for accommodation stays. The “Manchester Tourist Tax”, also known as the “City Visitor Charge”, is a flat rate of £1 per night per room that is charged to overnight visitors staying in hotels, hostels, and other types of accommodation in the city centre of Manchester.

David Chapman, executive director at UKHospitality Cymru, is “deeply disappointed” with the news. He said: “This tax on beds is widely opposed by the accommodation sector in Wales who see it as anti-competitive and another restriction on an industry in the midst of its recovery and rebuilding effort.

From the beginning of the month (April) every ‘hotel and short stay serviced apartments’ in the city centre with a rateable value of £75,000 or more will charge the fee.

“While the Welsh government is right that visitor levies are common around the world, what they fail to mention is that in those countries they have a significantly lower level of VAT and other taxes incurred by British hospitality. The introduction of this tourist tax simply raises the tax burden on our businesses even higher to punitive levels compared to the rest of the world, making us yet more uncompetitive compared to similar destinations,” Chapman added.

The money raised from the tax will be used to fund a range of projects that will improve the visitor experience in Manchester, such as: • Improving public transport: The money will be used to improve public transport in the city centre, such as by increasing the frequency of buses and trams.

Edinburgh is another city which is also considering the introduction a £2 nightly tourist tax, and is currently subject to approval from the Scottish parliament. Oxford, Bath and Hull have contemplated similar moves in the past but, thus far have decided against the decision.

• Improving the city’s cultural attractions: The money will be used to improve the city’s cultural attractions, such as museums and galleries. • Improving the city’s green spaces: The money will be used to improve the city’s green spaces, such as parks and gardens. 73 hotels and short stay serviced apartments located within the centre of Manchester and in parts of Salford signed up the scheme. The new charge comes as 6,000 hotel rooms are due to open in Manchester over the coming years, which is expected to attract a further one million overnight stays. Annie Brown, the first chair of ABID, said: “The goal of the Manchester Accommodation BID is simple – we need to increase overnight stays in line with that growth so that hotels and serviced apartments in the city can continue to thrive.”

“ANTI-COMPETITIVE TAX” Elsewhere in the UK, Wales is also set to introduce legislation that will enable a tourist tax. Legislation allowing local authorities to introduce a levy will be put to the Senedd within the next two years, the Welsh government has said. It has also published the findings of a public consultation on the topic. Supporters say the tax would contribute

“DAMAGING EFFECT” Five years ago, then Chancellor Philip Hammond mooted the idea of a tourist tax which proposed a £1 to £2 levy incurred by visitors staying overnight in certain UK cities, and was heavily criticised. Kate Nicholls, Chief Executive of UK Hospitality, voiced concerns in 2018 that the measure could potentially have a “damaging effect” on the hospitality sector as a whole. In the group’s letter to the Chancellor, she said: “I am writing to convey our profound opposition to such a policy and our sincere concern over the impact any additional taxation would wreak on an already-strained and overburdened sector.” Ms Nicholls suggested that the proposed levy would ‘wreak havoc’ on a sector which employs approximately one in 10 of the UK’s working population, argue that the tax could give way to a number of negative outcomes, such as reduced tourism, leading to businesses losing out on customers. “Conversely, those who come for a day trip, stay with friends or use a home-sharing service, such as Airbnb, will not contribute a penny, despite using local amenities,” she wrote.

Easter Weekend Lifts Spending Across Hospitality and Leisure New data from Barclays shows that Hospitality and Leisure businesses benefitted from a 2.7% per cent increase in the total number of sales over the Easter Bank Holiday Weekend (7-10 April) – compared to Easter 2022 – as Brits made the most of the warmer weather and enjoyed days out after months of cutbacks. The categories which saw an uplift in transaction volumes, compared to the Easter Bank Holiday weekend in 2022*, include: • Restaurants o Up 3.09 per cent

• Camping & Caravan sites: o Up 8.4 per cent • Sports centres (including football and golf): o Up 21 per cent • Fast Food o Up 0.5 per cent Marc Pettican, Head of Barclaycard Payments, said: “After a period of reduced non-essential spending, it’s encouraging to see so many Brits make the most of their Easter celebrations this year. Consumer spending surged across Hospitality and Leisure as people enjoyed the sunshine

across much of the UK this weekend and headed out to restaurants, camping and caravan sites, and sport centres. “While our research shows that half of consumers are consciously trying to cut back on discretionary spending overall, this uplift in transactions demonstrates that many Brits are still keen to spend their time off outdoors, socialising and eating out with friends and family. This will be welcome news for UK businesses amid the rising cost of living, and as they look forward to another boost in trade over the Coronation weekend and upcoming May bank holidays.”

Late Night Levy: A Look into the Issues and Possible Solutions from Poppleston Allen 6

CLH News

Apr/May 2023

Ahead of the Government’s public consultation on Late Night Levy charges coming to a close on 3rd April 2023, licensing solicitors Poppleston Allen ( have shared insight into the nature of the levy and what it means for businesses. Associate solicitor Suraj Desor has highlighted the main criticisms of the levy at present, from operators seeing it as ‘not very effective’ and councils and licensing officers are finding difficulty with its inflexibility, and why even if changes are made, that still might not be enough to tempt councils to adopt it.

WHY HAVE SO FEW COUNCILS IMPLEMENTED THE LEVY? Currently, nine councils across England have the Late Night Levy in place – far less than the Government had predicted (80) would opt for the levy. It is fair to say there has not been great appetite for adopting a levy, however within the London ‘bubble’ at least, the levy has found a home and two thirds of the total number of levies adopted in England are within London (Hackney, Tower Hamlets and Southwark the most recent with the others being City of London, Islington and Camden). There may be various reasons for this including significant concentration of licenced premises and demands on policing the nighttime economy in the capital and an additional revenue stream may be a temptation difficult to resist in a time of reduced budgets for local authorities. Outside London, the levy is more widely spread, with the levy in place in Newcastle, Chelmsford and Liverpool. Liverpool recently decided to retain its levy for now, following a consultation on the basis it was seen as a vital revenue stream in assisting in managing the night time economy. In the current economic climate and reduced budgets for local authorities you would think an additional revenue stream would be welcomed with open arms, however, on the whole, councils have resisted the temptation. From my experience, some councils and licensing officers share operator’s views, considering the power too blunt an instrument which lacks flexibility (applying to either the whole of a local authority’s jurisdiction or not at all) – with significant numbers of operators outside main city centres seen to be unfairly affected and some giving up

later hours to avoid the levy as a result. There are also some criticisms that the use of proceeds lacks transparency.

WHY HAVE SEVERAL COUNCILS ABOLISHED IT? Of those local authorities that have adopted the levy, three of them have successfully removed it since (Nottingham being the most recent, others being Southampton and Cheltenham), citing significant financial pressures on businesses within the hospitality sector. Removing the levy would reduce the burden on existing licensees and remove costs that may be considered a barrier to incoming and expanding businesses. Another factor has been the use of BIDs (Business Improvement Districts) considered a better and more flexible alternative as all businesses within the BID area pay towards the BID as opposed to simply those premises licensed for sale of alcohol late at night, which can generate more money as a result compared to a levy. This view is most evident in the case of Cheltenham where the levy was adopted but only collected half the revenue anticipated and was swiftly replaced with a BID.

WHAT ARE THE BENEFITS REMOVING IT CAN HAVE FOR BUSINESS? There is a feeling amongst operators and trade bodies that the levy is not very effective and is an unjustified additional cost which further stifles the recovery of the night-time economy. Where a levy is removed, the benefits are clear for publicans, it removes an additional financial burden in an already difficult economic climate, and those monies can be used towards dealing with escalating costs or investing in their business.

WHAT IS THE CURRENT CONSULTATION TAKING PLACE AND WHAT MAY THE FUTURE HOLD? To address these criticisms the Government has sought to improve the levy and make its use more appealing for local authorities through changes made via the Policing and Crime Act 2017. These changes include: * flexibility to allow councils to ‘localise’ the levy to certain areas rather than applying it to the whole council area so it is more geographically focused on the perceived source of late-night problems, * allow the levy to apply to late-night refreshment premises that serve hot food and operate beyond midnight, * and require publications of information on how revenue is spent. However, these changes are still yet to take effect because the Government pledged to first consult on the level of charge to be applicable to premises providing Late Night Refreshment. That consultation is now underway and closes on 3 April 2023, bringing us closer to the changes coming into effect. If the Government retains the levy, and these changes come into effect, councils put off by the inflexible nature of the levy may have a renewed interest – even then, whether this ‘levy lite’ will be preferable to BIDs, as with most things in life, only time will tell. But until then, appetite for adopting the levy is likely to remain mild at best.

Winners Announced in PubAid Community Pub Hero Awards Three pubs have been named as overall winners in the Community Pub Hero Awards, the national competition organised by PubAid and the All-Party Parliamentary Beer Group (APPBG).

Each winning pub received a trophy and both Matthew Clark and PubAid will be donating £250 each to a charity chosen by the pub. The Community Pub Hero Awards first ran in 2018, with entries and interest growing every year. The Awards now offer two categories for pubs: Community Support Hero and Charity Fundraising Hero, and a Community Regular Hero where pubs nominated a supportive customer.

The winners were selected from a list of 15 finalists, who all impressed the judges with their outstanding support for their local communities and charity. The overall winners, announced at an awards presentation in the House of Commons on 28 March, are: • Community Support Pub Hero: The Bellflower, Garstang, Preston, Lancashire • Charity Fundraising Pub Hero: The Beeswing Inn, Northallerton, Yorkshire • Community Regular Hero: Glyn Hassell at The Dog & Parrot, Nottingham Presenting trophies to the winners, Matthew Clark Trade Marketing Director John Steele said:

Heather Porter-Brandwood, licensee of The Bellflower, said: “It was amazing to be shortlisted for this award, to win it is unbelievable! We’ve always believed that if you’re in a position, as we are, where you can help people, why wouldn’t you help? That’s why we’ve supported such a lot of local charities and good causes over the years, and will continue to do so.”

“We are delighted to recognise the incredible community and charity support provided by our winners, by naming them as our overall Community Pub Heroes. Congratulations to all three pubs for this well-deserved recognition.” bAid co-founder Des O’Flanagan added: “We received 200 entries for our awards, so reaching the final 15 was an achievement in itself and going on to take one of the top awards is a triumph! We’re delighted with the recognition the Awards give to all our finalists and winners, who are truly a force for good in their communities.” The Rt Hon Alun Cairns MP, Chairman of the All-Party Parliamentary Beer Group, said: “We were delighted to receive 70 nominations from MPs, which shows how pubs are valued as hubs of charity and community support in constituencies across the country. Congratulations to all three Community Pub Heroes.”

Beth Robinson, licensee of The Beeswing Inn, said: “We’re ecstatic about this win! Today has been a brilliant day, as on our way to this presentation we learned that building is going to start on a new hospice suite at Northallerton Friarage Hospital, which we are funding. This has been our goal ever since my dad passed away at the Friarage four years ago and it’s going to make such a difference, enabling families to stay with their loved ones at the end.” Kathryn Boam, licensee of The Dog & Parrot, said: “Glyn has helped us in so many ways; he arranges our charity events, manages our social media and has raised the profile of the pub. With his help, we’ve raised £45,000 for charity, which is huge for a small pub like ours. We’ve just completed our third annual ‘March for March’ 10-mile walk in aid of Combat Stress, meaning we’ve now raised £7,000 for this charity, which supports veterans’ mental health.”

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

DAPPER DISPLAYS Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options. With refined options for crockery, cutlery and glassware it seems only right to match them with an equally premium food display area. So, if you’re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys. The system is fully modular meaning it can be tailored to your particular taste and layout along with various shelves, pots and rails allowing you to build exactly what you need.

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

VINTAGE IS VOGUE The next buffet trend hitting the industry is vintage serveware and pieces which evoke feelings of retro and rustic vibes. One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection. The selection of products include classic black with golden handle mini serving frying pans, saucepans, and oval dishes along with copper serving cups and ramekins and finished with

accenting industrial steel pieces too.

MELAMINE IS GOING MAINSTREAM Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions. The durability and versality makes it perfect for catering serveware but the finish ensures that the material doesn’t look plastic. A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area. For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on See the advert on page 8 for further details.

New Data Reveals High Confidence Levels for UK Inbound Tourism Industry Apr/May 2023

The latest data from leading travel trade association UKinbound shows that confidence levels for the UK’s inbound tourism industry are at their highest level for the past three years. The association, which represents over 300 UK tourism businesses that service international tourists visiting the UK (inbound tourism), undertook its latest business barometer member survey in March 2023.

CONDUCTED BY QA RESEARCH, THE SURVEY SHOWS THAT: • 86% of respondents said they were feeling confident about bookings and revenue for the next 12 months (compared to 63% of respondents in April 2022, 34% in April 2021 and 11% in April 2020) • Expected or confirmed bookings for Q2 of 2023 are at the same level or higher than they were pre-pandemic for nearly two thirds of businesses responding to the survey • Just over two thirds of businesses responding to the survey stated they expected revenue for Q2 of 2023 and booking levels for Q3 of 2023 to be the same or higher than before the pandemic

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• There is strong demand from US visitors to come to the UK with nearly half of businesses (48%) responding to the survey reporting they are seeing growth from this market Businesses were also asked if they had seen an increase in bookings or enquiries from international visitors due to The King’s Coronation and/or The Eurovision Contest in May but only 16% of respondents had seen an uptick in business due to these events. Joss Croft OBE, CEO of UKinbound commented “It is a relief to see that so many businesses in the inbound tourism industry are feeling so confident about current and future bookings and revenue and that there is a very high demand from our US visitors to come to the UK. “The return of the Chinese market will of course take some time to come back and although our members are not reporting a huge increase in interest or bookings from international visitors related to the forthcoming Coronation or Eurovision Song Contest – we know that historically we usually see an increase in the desire to visit the UK after these type of events have taken place due to the substantial increase in media coverage and showcasing of the UK around the world.”

Entries are Being Sought for the National Pubwatch Awards 2023 Pubwatches are being encouraged to enter the 2023 National Pubwatch awards, sponsored by JD Wetherspoon, which recognise the work of schemes and their efforts to provide safe drinking environments. Finalists will get to attend a prestigious awards dinner in the House of Lords on 17 October 2023. Chair of National Pubwatch Steve Baker OBE said: “These awards promote good practice and recognise those pubwatches and publicans that are working hard to provide safe and responsible drinking environments. He added: “This national award is a fantastic opportunity to promote the work of a local Pubwatch scheme, receive recognition at a national level and celebrate these achievements at a prestigious event.” Wetherspoon legal director Nigel Connor said: “Pubwatches only work because of the fantastic day to day efforts of their many members but it is still important to specifically recognise those schemes and individuals which go the extra mile and provide an example to others. The National Pubwatch awards help do that and Wetherspoon is pleased to support them for the fourth successive year.”

The 2022 winner was Reading Pubwatch, which was recognised for the range of new initiatives launched including a new standard operating procedure for licensed premises, a drink spiking campaign, increased security searches and the running of anti-terrorist seminars. The pubwatch was also rewarded for its robust banning system that has had over one hundred offenders being banned for a period of three months through to five years. Bill Donne, honorary secretary of Reading Pubwatch, said: “We were honoured to have won the prestigious National Pubwatch of the Year award in 2022 against stiff competition. To receive the award at the House of Lords was such a highlight. He added: “You need tenacity and resilience to run a successful pubwatch and that is how Reading has lasted for 20 years. The win has given members a real boost that the partnership working we spearhead with organisations such as the council, Police, BIDs, street pastors, Fire and Rescue, and the Security Industry Authority is really proving successful in creating a safe late-night economy.” The application process will close on Friday, 18 August 2023. To submit an on-line application to enter the National Pubwatch Awards 2022 now go to

Demand for UK Hospitality Workers Soars by 46% Apr/May 2023

Demand for UK hospitality workers has risen by 46% compared to pre-pandemic levels – with the number of online job adverts for staff in the North East more than doubling, according to an analysis of new ONS data1 by Indeed Flex, the online staffing platform for temporary work.


It’s a pattern repeated across the country, as employers in many sectors struggle to find staff. The biggest jump in demand for hospitality workers is in the North East, while Scotland saw a 61% increase in job adverts towards the end of 2022. London had the highest total number of job vacancies, with 10,460 positions advertised online in December 2022, an increase of 26% compared to prepandemic levels. With soaring supply costs and rising wage demands amid the cost-of-living crisis, businesses in the hospitality sector are feeling the pinch. Indeed Flex offers a way for employers to boost their numbers by using temporary staff.

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added roles in construction. Recent research from Indeed Flex found 58% of businesses will be turning to temporary workers to support their permanent teams this year. A quarter (28%) of HR professionals whose business already uses temporary workers expect to make increased use of temps during 2023. Novo Constare, CEO and Co-founder of Indeed Flex, said: “The hospitality sector is not alone in its struggle to fill positions — it’s a problem facing most sectors right now. “But during the pandemic, hospitality was one of the sectors hit the hardest. Many businesses were forced to close for long periods and thousands of people were furloughed or made redundant. “The uncertainty in the hospitality sector made many workers look for other employment. Unfortunately, not all staff have returned.

It was recently anticipated that hospitality job roles might be added to the Government’s shortage occupation list, which would make it easier for businesses to recruit from abroad. However, Migration Advisory Committee only

“On top of rising costs and stretched budgets, it’s a difficult position for companies to be in and many businesses have come to see temporary staff as a vital resource.”

With increased emotional and financial pressures being placed on those who work in the drinks industry, The Licensed Trade Charity has unveiled a brand-new campaign, ‘Because Everyone Needs A Little TLC,’ to drive greater awareness of the services the LTC offers and to encourage more industry professionals to access support when in need.

Paula Smith, Head of Marketing at the Licensed Trade Charity said, “With the cost-of-living crisis biting and the hospitality industry facing continued challenges, we are very aware this is a tough time for many working in the drinks trade. However, if you are struggling, there is free support available from the Licensed Trade Charity.”

It is estimated that around 250,000 people working in the licensed trade are in need of support at any one time. Although awareness of the Licensed Trade Charity has increased in recent years, research has found that the majority of people working in the drinks industry are still unaware of the support they can access from the charity. ‘Because Everyone Needs A Little TLC,’ has been launched to impactfully communicate how the Licensed Trade Charity can help, who can access LTC services and to encourage those working in the licensed trade to seek support earlier to prevent an issue turning into a crisis.

“With the launch of this new campaign, ‘Because Everyone Needs a Little TLC,’ we are determined to reach more people who work, or have worked, in the sale, service, production and distribution of alcoholic drinks, and encourage greater usage of our services among those who need them. Whether you or your colleague requires emotional support, specialist guidance or a financial grant, we implore you to speak to us because we can stop an issue turning into a crisis, and help you get you back to your best.”

Licensed Trade Charity Launches New Support Campaign

The new campaign from the LTC is being supported by senior leaders throughout the industry, who will kick off the campaign with a thunderclap across social media on Monday 20th March, with further activity delivered by the charity and its partners across social and digital channels, trade events, PR and advertising. The charity will also be distributing material to over 2,000 businesses working in the sale, service, production or distribution of alcoholic drinks, to further communicate the services available, which includes emotional support, specialist guidance and financial grants.

The launch of this new campaign comes as the Licensed Trade Charity releases its usage figures for 2022, the results of which show that drinks people accessing LTC services since the pandemic has remained markedly high, with the charity helping 36,000 people in 2022, bringing the total number of people helped since the start of 2020 up to 155k. Last year alone, financial support awarded by the Licensed Trade Charity through grants and services reached £1.17 million. Calls to the charity’s helpline has also sustained very high numbers with the Licensed Trade Charity receiving 3,173 calls last year, up from 2,061 in 2021 and 1,037 in 2020. Of the calls last year, 63% were related to mental health.

Contact Or Cashless - The Great Debate 10

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Apr/May 2023

By Kamran Hedjri, Founder and CEO, PXP Financial (

As increasing numbers of more pubs and restaurants chains – including make a permanent move to card-only payments, it would seem the days of ‘cash is king’ are well and truly behind us. Major chains such as Prezzo, Itsu and Côte Brasserie have jumped on the trend, and a recent survey revealed that more than 90% of all eligible card transactions were made using contactless payments last year – a record figure. Or are they? As the cost-of-living crisis continues, cash is making a comeback, with record amounts being withdrawn as consumers increasingly rely on notes and coins to help them manage their budgets. Some pubs are even offering a 10% discount for cash. It’s time to ask, is the hospitality trade putting customers off by refusing to accept physical currency?

WHY BUSINESSES ARE TURNING THEIR BACKS ON CASH In December 2022, Chilled Pubs released a statement explaining its decision to stop taking cash payments, citing guest preference, security, and efficiency as the main reasons for making the move. There certainly are benefits to be had from going cashless and reducing crime probably tops the list advances in digital wallets and biometrics make card cloning and other associated fraud increasingly difficult. Not only this but cash is a useful tool for criminals, thanks in large part to it being particularly difficult to trace – it’s no surprise then that when hospitality businesses handle less cash, instances of robbery drop. To strengthen security around cashless transactions further and stay one step ahead of fraudsters at all times, we’re continuing to see major advances and innovation across security technology, including embedded microchips, Near Field Communication (NFC), Address Verification Service (AVS), geolocation, and artificial

intelligence payment systems. For businesses, cashless transactions improve efficiency. That’s because the everyday management of money is easier due to eliminating the need to store, protect, withdraw, and deposit physical money. And of course, lots of us now prefer cashless payments, having become accustomed to them during the pandemic, even for those in society that had never used them before. In fact, less than a fifth of UK consumers still prefer paying in cash.

THE CASE FOR A SLOWER TRANSITION TO A CASHLESS SOCIETY All this is not to say there aren’t downsides to putting up that ‘card payments only’ sign. Despite the robust security measures that are in place with cashless transactions, it is an unfortunate truth that as transaction volumes increase so too does the amount of fraud across all payment channels, including online, mobile, and in-person. This mean that for many consumers, data, privacy and cybersecurity issues are a justifiable concern. Hospitality businesses can address these concerns by using a hosted solution - outsourcing payment security to a trusted partner. They can also deploy point to point encryption (P2PE) to remove sensitive cardholder data from your systems. I also recommend utilising tokenisation, which replaces sensitive card data with a token that can be used across various front and back-end systems instead of the real card data.

LOOKING TO THE FUTURE It’s not just the security of cashless payments that causes concern. Many feel that cashless spending makes it all too easy to overspend at a time when budgeting is front of mind for us all. But with digital wallets such as ApplePay featuring budgeting tools that help users flexibly plan budgets, cashless payments can actually help consumers control and track their spending effectively. We are currently at a crossroads of technology and tradition. Giving customers choice is key, which means having the technology in place to accept a range of payment methods. At the same time, businesses should harness new payment technologies to provide cash-carrying customers the reassurance they need to embrace a cashless future.

Beer Piper Putting Quality First To Deliver Cost Savings For Customers Beer Piper, home of the automated beer line cleaning system, are offering a package deal to make beer line cleaning simpler, more consistent and ultimately cheaper by focusing on quality. For just £175 a month* customers will receive a beer piper automated cleaning unit and all chemicals delivered bi-monthly. This amazing deal also includes installation, training, technical support, a free hygiene starter pack, discounts on other products, as well as use of the dedicated app and portal. The Beer Piper system is easy to use and can result in major cost savings for customers by reducing the amount of time staff spend on the task – a Beer Piper clean takes just 8.5 minutes! Not only does the system improve staff efficiencies, but it also ensures consistent high quality cleans are achieved every time. The sealed system mixes the neat beer line cleaner with fresh water directly into the lines, ensuring the correct dilution rate regardless of flow.

The superior quality chemicals used and supplied by Beer Piper ensure lines are immaculate and allow customers to serve the best pints possible. Another advantage of this is that with time customers can go longer between cleans. The automated nature of the system also means that there is no need to manually mix these chemicals thus reducing the associated risks to staff. No CO2 is required with the Beer Piper system so the surging costs of CO2 in the UK need not be a concern. The system also uses much less water than a manual clean so this also adds to the cost savings being made. As does Beersave – a function unique to an automated line clean as it allows the beer that would usually be wasted and poured down the drain before a clean to be sold, ensuring even more money is saved. Visit for more information. *up to 10 taps

Apr/May 2023

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Hospitality Sector Omitted from Additions to SoL List Chancellor Jeremy Hunt has announced measures to tackle immediate labour shortages in the construction industry as part of the Spring Budget 2023. Prior to the Budget, the Migration Advisory Committee (MAC) was commissioned on 7 February 2023 to undertake a rapid assessment of the Shortage Occupation List (SOL) for the construction and hospitality industries, however, the independent advisory said it did not recommend the addition of roles within the hospitality sector to the list in an interim report. In the report, the MAC said it had not received “substantial evidence which proves that shortage cannot be filled with domestic recruitment”. “For the few hospitality occupations at skill level RQF 3-5 in-scope, we do not feel that we have sufficiently clear evidence that these specific occupations are in shortage, or, that a lower salary threshold would be sensible,” the report said. The MAC had previously considered RQF 3-5 roles in the hospitality sector in the 2020 SOL report, but did not recommend any addition of occupations from the hospitality sector to the SOL and recommended the removal of Chefs.

For the few hospitality occupations at skill level RQF 3-5 in-scope, MAC said “We do not feel that we have sufficiently clear evidence that these specific occupations are in shortage, or, that a lower salary threshold would be sensible. As a result, we do not recommend the addition of any occupations in the hospitality sector to the SOL.” “We again paid particular attention to Chefs, as we did in the SOL 2020 report. Here there is clearer evidence of shortage, and the occupation is the major user within the hospitality sector of the immigration system. We reviewed the evidence that stakeholders provided regarding new training initiatives for chefs and welcome these developments. Less positively, there still appears to be little progress in improving terms and conditions, and in particular pay growth continues to be driven to a large extent by the statutory minimum wage. It is unclear how the sector foresees sustainable domestic recruitment and retention for this skilled occupation when wages remain so low. Overall, the MAC is not persuaded that our decision in 2020 to recommend the removal of Chefs from the SOL should be reversed.” While the MAC did not suggest any additions to the SOL in relation to hospitality, five roles were recommended to be added in relation to the construction industry. The government has accepted these recom-

mendations in full. The following roles are expected to be added to the SOL before the summer recess: 5312 (Bricklayers and masons) 5313 (Roofers, roof tilers and slaters) 5315 (Carpenters and joiners) 5319 (Construction and building trades not elsewhere classified) 5321 (Plasterers) The addition of these five professions will be advantageous to some licence-holding employers, and businesses in the construction industry. Addition to the shortage occupation list means that employers will benefit from reduced salary thresholds and application fees for these shortage occupation workers. The MAC will conclude a full review of the SOL later this year and will complete regular reviews in the future, to ensure the immigration system is more agile and responsive to business needs. The success of this endeavour will largely depend on the government’s willingness to adopt recommendations, and only then will businesses see how successfully the government is delivering on its promise to grow the economy.

Hospitality Industry Called On to Stand Against Harassment Brewing Group to recognise its role in creating an inclusive night-time economy. In November last year, the brewer partnered with WalkSafe, a mapping app that allows its 500,000+ users to plan their route home using the latest digital tools and information based on police data, whether that’s a live incident or a warning about a lack of streetlights. This then empowers people to go out and plan a safer journey home.

In a move to eliminate harassment and discrimination in the OnTrade, Budweiser Brewing Group UK&I has announced the launch of its new campaign #ItStopsWithMe, encouraging pubs and bars across the UK to pledge to calling out unacceptable behaviour. Recent research by Budweiser Brewing Group found that almost twothirds (63%) of women claimed to have planned their route home before heading out and were more likely to visit a night-time venue if it had measures to improve women’s safety. The findings also show that 53% of women would be more inclined to visit a venue that has antiharassment and discrimination policies, compared to men (35%). It Stops with Me aims to tackle this issue head-on by allowing pubs and bars to showcase their commitment to calling out harassment and discrimination and providing a safe place for all beer drinkers. Budweiser Brewing Group’s ‘#ItStopsWithMe’, is an internal and industry-wide campaign asking people to commit to calling out harassment and discrimination. Pubs and bars can sign the pledge at, and can access resources to support staff in tackling these issues. After signing the pledge, pubs and bars will be a part of a community of organisations who share the vision for an industry free from harassment and discrimination.

This campaign started at internally at Budweiser Brewing Group UK&I to create a more inclusive work environment, and to ensure reporting mechanisms are in place to address instances of harassment and discrimination. BBG is measuring success based on regular surveys and listening sessions focused on colleagues’ awareness and comfort in reporting and addressing these issues. The initiative is also intended to create a forum for discussion – internally and among industry partners. It Stops With Me forms part of an ongoing push from Budweiser

“We’re committed to creating a more inclusive night-time economy, which benefits communities and businesses alike,” said Jean-David Thumelaire, On-Trade Director at Budweiser Brewing Group UK&I “We know that many people in our industry have experienced harassment and discrimination. By launching #ItStopsWithMe and sharing it with the industry we’re hoping to draw attention to the issue and be part of the solution by putting people first. We know we can’t tackle it alone, nor do we have all the answers, which is why we’re calling the industry to step up and sign the pledge to work together for a safer environment.” Pubs and bars can find out more about #ItStopsWithMe and sign the pledge at Once venues have signed up, they will join the online community and have access to a range of assets that they can display to promote their commitment to stamping out harassment and discrimination.

Apr/May 2023

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Research Finds Sport is Key in Driving Mid-Week Custom As the UEFA Champions league kicks off again, new research from KAM, in partnership with BT Sport, has found that showing live sport can be a more important driver of footfall for pubs during weekdays than at weekends. The research showed that 43% of sports fans say watching live sport is the main reason they go to a pub mid-week whereas at the weekend there are many other factors at play. Although still a significant reason to visit, with 35% saying live sport was the biggest driver at the weekend. 92% of sports fans said that showing live sport during the week positively influences their visit frequency to a pub. Katy Moses, Founder/MD KAM ( “Midweek trading has made the headlines recently, as operators explore options to reduce opening hours and therefore associated costs, and understandably so. But If operators are looking at ways to pull people off their sofas and into venues in the week, then the opportunities to attract sport fans and associated spend during traditionally quiet mid-week times is huge. The research highlights that showing mid-week live sport should be looked at as a vehicle for driving true incrementality and also loyalty.” Phillip Thorley Director of Thorley Taverns: “Sport during the week gives customers a reason to come out and visit. It gives our customers a compelling reason definitely helps.”

additional visits as opposed to the repurposing of social spend, with 74% saying visiting the pub for sport midweek doesn’t affect visits at other times during the week. And sport fans are very valuable customers, 85% said they spend more on drinks in pubs when watching sport. Research shows midweek sports drives footfall into venues in both city centre and local settings particularly following the increase in numbers of people working remotely. 85% of office workers said live sport influences the time they spend in town/city centre pubs as it attracts them to visit as part of the after-work occasion and 91% said the same for local/community pubs as an opportunity to get out the house after working from home. Showing live sport can also play a part in driving loyalty and repeat visits; 73% of respondents said if they have a positive experience watching sport in a pub then they are likely to re-visit for non-sport occasions. 75% said they’d stop going to their local if it stopped showing sport. The research suggests that football is by far the biggest footfall driving sport to pubs, of those who watch sport in a pub, 89% do so to watch football. Rugby is the second most popular at 32%. 62% say they support a 'Big 6' football team hence why the Premier League and UEFA competitions are key to attracting fans. Matt Jagger, Marketing & Guest Experience Manager, Punch Pubs: “Sport is one of our key drivers as part of our rhythm of the week. Premier League football is a really big draw to our pubs, and outperforms other major sporting competitions, including international tournaments like The World Cup & The Euros. Add to that the midweek fixtures in The Champions League & Europa League, and there is almost wall to wall sports for fans to enjoy in the comfort of their local.”

Alasdair Collis, Director of Commercial Customers, BT Sport said “In tough economic times every penny spent counts. The more insight we have and that we can offer into consumer behaviour, the better we are able to help our customers keep the drinks coming and the tills ringing. This report illustrates just how key live sport is to driving footfall and incremental spend for pubs during what can be, quieter midweek evenings.”

Katy Moses, Founder/MD, KAM: “It’s not news that the hospitality sector is facing unprecedented challenges from all angles at the moment, but despite pressures on the bottom line there is a great opportunity to look to grow the top line. With sport driving additional custom over the season as well as the halo effect of repeat visits and loyalty, live sport can be a game changer for many pubs, especially during the quieter mid-week days.”

The KAM research suggests these mid-week visits aren’t cannibalising weekend visits either – that they are

The full whitepaper can be downloaded here:

Thatchers Digs Deep for Pub Gardens Thatchers, the leading family cider maker in the UK, is continuing its support for pubs this spring and summer with the launch of a new competition that offers the chance to win one of three top prizes of a £10,000 garden makeover. Each winner will be offered a bespoke makeover of their outside space, ensuring the design meets the needs of the winning pub and its customers. There will also be 10 runners-up prizes of a garden parasol kit, comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols. All the winners and runners-up will receive a Thatchers sampling event for their outlet. As British consumers continue to show their love for premium ciders, 1 in every 7 ciders sold in the UK on–trade is from family run cider maker Thatchers, with brands including Thatchers Gold, Thatchers Haze and its new Fusion flavours Blood Orange, Cloudy Lemon and Dark Berry, To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from participat-

ing wholesalers before the closing date of 30th April 2023. For the list of participating wholesalers and the full terms and conditions visit Pubs can enter the competition as many times as they like during the promotion period. James Palmer, Head of On Trade at Thatchers says, “A pub’s outside space, whether a garden or courtyard, however large or small, has an increasingly growing appeal to customers. The addition of plants and shrubs creates an attractive and welcoming environment, with items such as garden furniture, umbrellas and planters adding interest throughout the year. “The winning pubs will each receive expert advice from our makeover team, who’ll work closely with them to implement the new design in time for the summer season, to create the perfect pub garden for the perfect pint of Thatchers.” The cider maker’s continued investment into pub support follows its Pledge campaign during the Covid restrictions, which saw over 6,000 pubs receive a free keg of cider.

Apr/May 2023

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Adjudicator Issues Guidance to Improve MRO Option The Pubs Code Adjudicator (PCA) has issued statutory guidance to pub companies to remove barriers for tenants and ensure a fair and consistent approach to the Market Rent Only offer. Following investigations into arbitration disputes and listening to tenant concerns that there can be barriers and disincentives to accessing the Market Rent Only (MRO) option to go free of tie the PCA says that it is now is doing more to improve access to MRO. Following consultation, the PCA has exercised her powers to issue statutory guidance. The full detail of the guidance is published on the PCA’s website. In summary, it addresses the following issues:

MRO RENT INFORMATION the statement the PCA says that: “A lack of information supporting the proposed MRO rent can hinder the tenant’s understanding of how the rent has been calculated. This can in turn impact their ability to effectively compare the MRO rent to the tied offer and negotiate. This guidance means tenants should receive information to help them (and on referral, the independent assessor) understand how the pub company has calculated the proposed MRO rent. The guidance sets out in full the minimum information to be provided. It includes information such as non-confidential comparable evidence the pub company has used, a detailed profits valuation, barrelage assumptions and more. The pub company should also be clear whether tenant improvements are disregarded, and if so which. There is no requirement for tenant improvements to be disregarded from MRO rent, although the pub company can offer to, or the tenant can seek to negotiate. A tenant needs to be clear on the position the pub company is taking, so they can make a meaningful comparison with the tied rent offer where their improvements may have been disregarded.”

UPFRONT COSTS adding that: “Pub companies may require the tenant to pay large sums of money upfront to go free of tie, such as for deposits, rent in advance, and where MRO is through a new tenancy, terminal dilapidations. This guidance means that a relevant factor in considering if proposed MRO terms and conditions are unreasonable, will be the extent to which the pub company has considered any gradual build-up to an increased deposit or less frequent rental payments. The PCA expects that some build-up period would be usual and (unless proper-

ly justified) a decision to offer no such period at all may lead to a finding that a term or condition is unreasonable. This guidance also means in most cases it will be unreasonable for a pub company to require the tenant to complete terminal dilapidations or compliance issues as a condition of entering the MRO tenancy. Although this means a schedule of dilapidations should be avoided, if the pub company chooses to serve one, this should not cause the tenant to incur charges simply for asking for, or taking, the MRO option.”

RECORDS OF DECISION-MAKING Concerns the guidance says, have been raised by tenants and their representatives about the perceived consequences of asking for MRO. These worries centre on tenancy renewal where the pub company can give notice under the Landlord and Tenant Act that it intends to take the pub back. It is a breach of the Code for the pub company to subject a tenant to detriment for using or attempting to use their Pubs Code rights, including to break the tie. An allegation that this has happened could be the subject of arbitration or investigation. This guidance makes it clear that the pub company would be expected to have a record of its reasons for decisions, such as if it chooses to take the pub back for its own use as a managed operation.

WHY THIS GUIDANCE IS IMPORTANT in conclusion the statement says: “A tied tenant’s right to the MRO option is a valuable one – it allows them to break the tie at certain points in their tenancy. This is typically at rent review or renewal of their agreement, or more exceptionally, where there is a significant increase in price or trigger event having an impact on trade. Even if the tenant does not intend to go free of tie, they can request MRO to compare a free of tie deal to their tied offer at rent review. It means a tenant can check they are no worse off than if they were free of tie, and many have used the MRO offer to strengthen their hand in negotiations and get a better tied deal. The PCA must take this guidance into account in carrying out their functions. This includes in investigating Code breaches and taking enforcement action as a result. The PCA (and any appointed arbitrator) must also take it into account when arbitrating Code disputes.” The guidance will come into effect from 1 May 2023, including in relation to cases where a MRO notice is served on or after that date.

Restaurants Continue to Lose Out Due to Diner No-Shows 1 in 20 UK restaurant bookings between the start of the year and February 2023 have resulted in no-shows, according to a recent report from restaurant booking system ResDiary, and its diner-facing recommendation app, Dish Cult. It follows a continuing trend of no-shows that have cost the average restaurant £1,325 between the start of the year and February 2023. The ‘Beyond the Booking report’, detailing responses from a survey of over 200 restaurants and 820 UK consumers, found that while more than half of UK restaurants have some form of a deposit system in place, 38% still operate without one. While more than half of UK restaurants have some form of a deposit system in place, 38% still operate without one. Of those operating with a deposit system in place, almost half (48%) have a minimum booking size. This number can vary depending on the venue type or their market, but on average, the minimum number required before a deposit is taken on a booking is eight people. Commenting on the report’s findings, Colin Winning, CEO at ResDiary, said: “With almost half (49%) of diners booking dinner reservations a week or more in advance, managing bookings and commitments is vital in helping restaurants to operate efficiently, maximise revenue, and provide excellent service. “While the trend of no-shows is a challenge for restaurants, implementing a deposit system can ensure

customers are far more likely to arrive at their booking. The risk of losing a deposit in the current climate is enough to prevent a no-show and to enable restaurants to manage their bookings effectively.” In terms of practical implementation to secure the booking, restaurants are advised to ensure they invest time in communicating with diners ahead of their booking, sending confirmations in advance and one day prior to the booking. Laura Barnes, Senior Relationship Manager at ResDiary said: “Make sure your confirmation and reminder emails have your no-show terms clearly outlined to ensure there are no disputes should cancellation fees need to be collected. “It’s also important that you make your messaging as friendly and as approachable as possible, as this can help build brand loyalty and repeat visits from diners.” Kate Nicholls, chief executive of UK Hospitality which represents about 100,000 venues across the Country said: “We are seeing it across the UK and it’s more severe in tourist locations where you rely more on booked rather than walk-in trade. “We are seeing a significant level of cancellations and it’s really difficult at the moment because of the costof-living crisis, “ and has urged customers to call if they want to cancel: “Just let people know if you can’t make it,” she added.

Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups When Sage 200 Extra Online was withdrawn, it was the perfect opportunity for Robert McCluskey, Financial Controller at The Spa Hotel in Tunbridge Wells, to implement new accounting software that would offer advanced financial analysis, reduce the time spent on manual tasks, and gain a competitive advantage for this independent hotel. He chose Aqilla’s cloud-based accounting software to help achieve these strategic goals. Explaining his reasons for choosing Aqilla, Robert said, “Having come from larger hotel groups, I’m used to working with the level of financial analysis you get from bigger applications. QuickBooks was never going to do it, and the bigger packages are out of my range, but Aqilla is in that middle space where you can get lots of functionality from quite a light product and a low cost of ownership.”

THE CHALLENGE The 70-room independent hotel has several revenue streams, including a Spa and Leisure Club, restaurants, conference services and events. Different business applications are in place to support each department; the hotel management system covers bookings and housekeeping, and a spa and leisure club system manages therapy bookings and memberships. There is also a food and beverage till system, which stores information to help manage stock and predict purchasing needs in line with historic trends. There are around 2,000 metrics that can potentially be harvested and analysed daily for improved financial control. The data from each system is currently imported into Excel. However, it wasn’t possible to upload Excel data into Sage. This meant that the financial analysis could only span the volume of data the accounts team could manually input each day – on average, just 30 lines. Particularly important following the impact on the business caused by the pandemic, improved financial analysis would help the hotel control costs, increase efficiencies and make more accurate predictions.


Sage’s limitations meant that Robert could only tap into a small percentage of the total data available to him, limiting his range of performance measures and the quality of the insights from such a small data pool. Aqilla’s Excel Add-In means that Robert can combine 100 per cent of his data in Excel before importing it to Aqilla. He explained, “I was only able to manually input about 30 lines a day. Now I have almost 100 automatically uploaded that I use to check costs and performance. He continued, “With Aqilla, I push a button, and it takes seconds to populate the data. The sheer volume it can handle is incredible, and it gives me the kind of detailed insights you’d expect from a much larger system. It saves me an insane amount of time — maybe as much as two hours a day — that I can spend improving efficiency.” Robert also uses Sharperlight, a self-service BI tool integrated with Aqilla that draws information out for reporting purposes. He explained how it saves time trying to find the source of discrepancies, “I’d often get to the end of the month and wonder why my spreadsheet is different to the accounts. Drawing reports from Aqilla via Sharperlight means my reporting is always in sync.” Quantifying some of the advantages the finance team have experienced since switching to Aqilla, Robert added, “The daily banking process used to take two and a half hours with Sage. With Aqilla, it takes less than an hour. The bank reconciliation process at month end that used to take three or four days now takes me less than half a day.” Streamlined, accurate accounting and access to cross-company data can help hospitality businesses recover from the challenges of Covid and get through today’s turbulent economic times. Summing up, Robert says, “Our accounting needs are basic; bank rec, general ledger and purchase ledger. Mainly, I want to get large volumes of data in and out of the system, fast. The level of analysis we can get from Aqilla and our ability to combine data from various sources gives us a real advantage. I’ve got big system analytics from a fast and light mid-range system. It doesn’t matter if it’s 10 or 100 lines, I push a button on the toolbar, and the data is in.” For further information email or visit

Recruiting International Workers in the UK Hospitality Sector 16

CLH News

Apr/May 2023

Angela Barnes, Head of Business Immigration at Napthens (, explains the key steps to take when hiring hospitality staff from abroad In what was a thriving industry pre-Covid, hospitality businesses are now one of the most vulnerable markets in the UK economy. Part of the problem is the difficulty in attracting workers back into the sector, especially after many of them left due to the pandemic. Also, the days when bars, hotels, and restaurants could rely on the steady arrival of workers from the EU to fill these crucial roles are gone, adding more pressure to hospitality businesses looking to hire from abroad. Employers now face a myriad of specific immigration laws that make hiring from abroad more complex. In the face of these new challenges, there are important steps and hurdles that hospitality businesses need to be mindful of when recruiting from overseas.

STEP ONE - GETTING A LICENCE If you’re looking to hire skilled workers from overseas, you will first need approval from the Home Office, by way of a Skilled Worker Sponsor License (licence). Applying for a licence can be complex, so it is important that you have a dedicated legal expert guiding you throughout the process. Once you have secured a licence, you can then sponsor skilled workers to carry out the necessary work within the UK. To secure a licence, you will need to submit a suite of corporate documents including, for example, your latest annual accounts, corporate bank statement, Employer’s Liability Insurance Certificate and VAT registration certificate. Other pieces of evidence need to be disclosed, such as confirmation that the company has robust HR processes in place that will ensure compliance with the strict reporting and monitoring requirements placed on all sponsor licence holders. Organisations also need to have appointed key personnel from within the business to manage the sponsorship system.

additional £500. When hiring more than one non-UK national, the costs can start to quickly add up. Once a licence has been granted, potential new staff will need to meet several criteria to be able to work in the UK. This includes a minimum skill level, minimum salary level and they must meet an English language requirement. Typically, a skilled worker using this route will need to be paid a salary of £25,600 (rising to £26,200 on 12 April 2023) or the ‘going rate’ for the role, whichever is the higher. However, there are exceptions to this when an individual can be paid a lower salary. This would include, for example, if the job is on the Shortage Occupation List (SOL) or if the individual qualifies as a ‘new entrant’ to the profession.

GETTING OVER THE LINE Providing that all of the eligibility requirements are met, roles such as chefs, restaurant managers, bar managers, accommodation managers and managers of licenced premises are all eligible for sponsorship. In the last quarter of 2022 alone, approximately 1,300 chefs and 650 Bar Managers entered the UK on a Skilled Worker visa. Although chefs remain eligible for sponsorship, the role was removed from the SOL in 2021, making it more difficult for UK businesses to recruit non-UK chefs under the Skilled Worker route. The SOL comprises those roles deemed by the UK Government to be in short supply within the UK resident labour market, with such roles afforded more relaxed eligibility criteria for sponsored work visa applications. Since 2021, there have been calls for the Government to add chefs back onto the SOL and earlier this month, the Migration Advisory Committee released a call for evidence, in relation to its review of the current SOL. Hospitality businesses should provide evidence before the closing date on May 26th to let the Committee know about their experiences hiring from abroad and how these key roles need to be viewed as critical to the success and longevity of the industry.



The UK’s immigration rules are complex and the application process can be overwhelming. Speaking to a business immigration specialist before embarking on the process would be a wise step to ensure recruiting from abroad is a smoother process, and avoid mistakes that may lead to a swathe of unnecessary costs, fees and administrative burdens.

It usually takes the Home Office around 8 weeks to process a licence, but can take longer depending on the capacity of the sponsor licence processing team at any particular time and complexity of the particular application. Whilst there is an option to ‘fast-track’ the application, it is subject to availability – and also costs an

Hospitality businesses and recruiters are working tirelessly to deliver the best service to the UK population. The Government must take further action to make foreign recruitment more accessible and cost-effective, so that the industry is able to focus on delivering the world-class hospitality that our country is renowned for.

On top of all these requirements, a payment fee of £536 for small or charitable sponsors and £1,476 for medium to large sponsors is required.

Gwynedd Pub Diversifies with Community Garden to Support Local Residents programme for Wales from Pub is The Hub in partnership with The Prince’s Countryside Fund. Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Prince’s Countryside Fund. Publican Siôn Jones said: “This community garden will give local people the chance to grow their own food in a safe and friendly environment. The raised beds, along with the new accessible pathway, means the project can include everyone from older people with mobility issues, to the disabled to young children.

The Tafarn y Plu, which is also known at the Feathers Inn, in Llanystumdwy, Gwynedd in North Wales, has diversified its pub’s offer by extending its community garden and allotment to help local residents get together and to help combat loneliness and isolation. Expert help and a Community Services Fund grant from Pub is The Hub was provided to help with the purchase of raised beds, the creation of a sensory garden and improved pathways to make the garden more accessible. Volunteers from the village gave over 70 hours of their time to help develop the community garden and get it ready for spring. There are now also opportunities for more volunteers, including those with mobility issues, to be involved in the upkeep of the garden. There are also plans this spring to get the garden’s sensory and wellbeing area ready, which is located near a former Chapel on the site. There are also exciting plans for the local primary school to help with some of the raised beds to educate and show local children how to grow their own food. The pub is located in former Prime Minister David Lloyd George’s home village of Llanystumdwy. It was purchased by members of the local community in 2019 who set up a community benefit society called Menter y Plu. This is the second pub to be supported in diversifying its services as part of a new two-year

He adds: “We also have plans for a self-service garden hut, where people can leave a donation and purchase fresh food grown in the garden. The contact offered by gardening in an allotment environment will be a great help to combat social isolation in this rural area.” Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: “This community garden will be an ideal place for people of all ages to get together and socialise. “This pub is the hub of its local community that is helping people form friendships and connections in a healthy, outdoor environment. We are continuing to help pubs in Wales to diversify to help their local communities whether that is projects such as community gardens, village stores or cafés.”

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

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

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

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

Learn more on:

Hospitality Businesses Failing To Maximise Employee Benefits 18

CLH News

Apr/May 2023

Despite continued rates of job vacancies within Hospitality, businesses are not maximising every tool in their armoury to attract and retain staff, according to hospitality research consultancy, KAM. New research has revealed that Hospitality businesses are not effectively communicating what they already offer; 75% of employees couldn’t find information about employee benefits while researching their hospitality job. 20% said they only found out during their interview and 15% had to wait until after they’d started in the role.

phones, unless they are head office. When it's someone's personal phone, and we are asking people to interact by those means, it just gets a bit sticky. It's app fatigue. The perfect solution would be you join, here is your company app, it's going to give you engagement, comms, rotas, pay, it’s a single sign on.” The majority of employees (75%) say that offering employee engagement services makes the business a more attractive place to work and there is an expectation for businesses to offer services which look after their physical and mental well-being as well as their financial well-being. In fact, offering certain benefits can have the power to encourage employees to switch jobs; 83% said their company offering a specific health and well-being benefit contributed to them deciding to switch jobs.

Hospitality employees say their current employers need to do a better job of communicating the services available to them; 79% would use employee engagement services more if they were made aware of what was available.

Scott Read, CEO of Employee Services, at Growth Partners: “We’ve been keen to understand the relationship between the awareness and usage of employee engagement services and the number of vacancies in the hospitality sector. The research has really highlighted a potential problem - businesses may have employee benefits in place but if they’re not easy to access or communicated effectively, they’re not having an impact - potentially adding to the problem rather than helping to resolve it.”

Katy Moses, MD at KAM ( “Hospitality businesses are absolutely missing a trick when it comes to attracting new employees with very few effectively communicating the level of employee benefits. So many companies offer phenomenal employee engagement services but very few are using this to attract potential candidates. Even current employees say they’re not made aware of what is available to them despite the clear impact they can have on staff retention.”

With regards to ‘health and lifestyle’ the most popular benefits among Hospitality employees are gym discounts, flexible shifts, healthy eating programmes and medical healthcare (no surprise that this is particularly popular among older employees.) The most sought-after financial benefits are 24/7 online access to pay documents, the ability to receive their pay earlier than pay day and an online chat service to query / sort out issues with their pay slip.

The research found that 55% of employees have (knowingly) worked in a Hospitality role which offered some kind of employee engagement services. Unsurprisingly this is much higher for those who have worked in larger multi-site businesses. Only 1-in-4 who work in single-site businesses say they have been offered employee engagement services. Across the board, those in a back-of-house role are least likely to say they have been offered employee engagement services.

Anne-Marie Sarantis, Head of People, Gusto:“Everything has changed since covid and there has been a shift towards better engagement and usage of benefits– it’s all important, but equally many employees don’t even use it when we give it to them. So it's important that these services can be easily accessed and that we, as a business, signpost them sufficiently to our employees. You can't not have employment engagement services, in this day and age.”

But despite high numbers of employers offering Hospitality employee engagement services, the research found that many employees find them difficult to understand and access; 68% said they would use employee engagement services more if it was easier to access. The majority would find it easier if they were all accessible in one place, like an app (77%.)

The study also looks at happiness level among current employees and found that 88% of people currently working in hospitality are happy in their role, this decreases to 78% for those working specifically in pubs and bars and is even lower for those working back-of-house (73%.)

Claire Clarke, People Director, Flat Iron: “We are expecting our employees to download apps on personal

You can download the full report here:

Hospitality Rising Reaches Half of All 16 to 30-Year-Olds

Only five months into the launch of Hospitality Rising’s inaugural campaign, ‘Rise Fast, Work Young’, the campaign has reached over 5.5m of the UK’s 16 to 30-year-olds, equal to half this demographic, via its digital marketing campaign. Hospitality Rising, the world’s biggest hospitality recruitment initiative, was created to tackle the sector’s challenging jobs crisis. As part of the industry backed campaign, Tik Tok creators were also engaged to create content that specifically targeted young job seekers. This alone generated 13.5m impressions, reaching 2.1 million young people. Mark McCulloch, founder of Hospitality Rising and campaign director,

said: “We are reaching this 18-30 audience like no one else is. We get them, we know where their attention is daily and we are reaching them on their phone screens in a more relevant way than anyone else with relentless TikTok campaigns, ads and content creator partnerships. We now need to focus on reaching all 18-30 year olds at least four times in a short period because this is where you see consideration move to action. “Whilst hospitality businesses are working on retaining staff, we’re here to support them in their efforts by finding new and effective ways to attract a new audience into the industry.”

The next step for the campaign is to bring on board new operators to back a burst of activity aimed at an audience of job seekers leaving education this summer. With six months of the first year left, those wanting to back the hospitality movement can join from £5 per team member. Celebrity chefs including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, have also generously leant their time and support to the initiative. Businesses looking to join the movement should register their interest by emailing

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil. Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half. A new innovative product called OiLChef is revolutionizing the food industry. The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fryers today. It is not a filter or a chemical, but rather a device which is simply installed in your deep fryer in less than 10 seconds! Putting the OiLChef in your fryer will give you a competitive edge and attract more consumer dollars. Your fried food items will absorb less oil and therefore will contain fewer calories. Good for the consumer, good for the bottom line. Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption. Faster service: Food cooks quicker.

Reduce food waste: Food is crispier and holds its shape and texture for longer. Great for food delivery. Zero flavour transfer: It prevents flavour transfer between different foods being cooked in the same oil. Kitchen smoke and frying odours: It reduces the smoke and odours of frying in your kitchen/restaurant. Creating a more pleasant working and dining experience and minimizes the workload on your air filtering systems and maintenance. Health & safety: It reduces the smoke point of your oil, and thereby lowers the risk of a deep fryer fire. Also, staff interaction with changing the fryer oil is cut down by at least half, reducing risk of accidental burns and oil spillage. Reduce operating costs: It gives you the opportunity to cut down or move away from costly monthly additives required to improve oil quality. Fewer people hours are required each month for fryer changes. For further information visit Contact Louis Farry by phone or email: or Tel. 07448419664

Girbau UK Launches Under Counter Washers and Dryers Known for its robust commercial and industrial laundry equipment, Girbau UK has launched its first professional grade Under Counter washers and dryers that fit underneath standard 900mm height counters. Both machines combine energy efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications. The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items. It is available with a choice of 6kg or 8kg capacity with either a pump or gravity drain. All models have a 180-degree

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

The Under Counter dryer can also be stacked on top of the washer to save space. The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented. The Sensi Dry system automatically determines the right drying time, saving energy and assuring fabric care. Its auto programs save energy as the running time is automatically adjusted according to load size and the required dryness. Butterfly drying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt. The lint filter has an automatic indicator to remind users to clean it for energy efficiency and safety. The dryer’s memory function remembers the last program used including any chosen settings, so if nothing needs to change, you can simply press start for the next load. The new under counter washer and dryer are available to order from Girbau UK. Visit or see the advert on page 11.


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

We strongly believe in cutting costs without compromising quality.

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

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

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

Contact Louis Farry by phone or email: Tel. 07448 419664


CLH News

Apr/May 2023

The Source Trade Roadshow

Catering for Bristol’s Food and Drink Buyers On Tuesday 27th June, the Source Roadshow will be taking place at Bristol’s Ashton Gate Stadium, for one day only. In 2022, this new trade show hosted 200 exhibitors showcasing food & drink, equipment and all the services a catering, hospitality, or food retail business needs. The post-show visitor survey showed that 71% of the visitors placed orders at, or shortly after, the show, while 63% found 5 or more new suppliers. 97% said they would recommend the show to a colleague or related business, and 100% of attendees said they would be back in 2023! Working with Taste of the West, the South West’s regional food group, and BARBI, the Bristol Association of Restaurants, Bars and Independents, along with a broad mix of trade publications, and local business press, this event presents trade buyers with an engaging, exciting, and valuable business opportunity to taste, test and compare. Discover remarkable local products with fascinating provenance stories to tell, and spend valuable time with passionate producers and knowledgeable suppliers.

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

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

The Source Roadshow takes place on Tuesday 27th June, from 10.00am to 6.00pm at Ashton Gate Stadium, Bristol. Visiting this show is free for trade buyers, who can register now, at Information about exhibiting at this show is available from James Curtis, or Paul Thomas on 01934 733433 or by emailing

South West Labels

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

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

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

The labelling gun market can be complicated. Many products are

known by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand B18 to view our products.

Spirits and Cocktails Mermaid Spiced Rum Introducing Mermaid Spiced Rum, the latest spirit from the Isle of Wight Distillery. Tropical island blends crafted for sipping on island time. Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices. Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic, distilled in column stills and aged between 2 - 5 years in oak bourbon whiskey barrels. Inspired by a long history of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and folklore.

Apr/May 2023

CLH News

Infused on the Isle of Wight with fragrant rock samphire, fresh white cherry and apricot, honey from our beehives and black salt from our floodtides. Gently spiced with local holy grass, cassia and vanilla. Smooth yet complex, with a hint of sea air, delicate caramel notes and vibrant fruity spice. This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose, with honeyed caramel notes, vibrant cherry and a sea salt finish to taste. Serving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum. Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherry for a refreshing and sophisticated serve. Purchase from the Isle of Wight Distillery on 01983 613653, at or via

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles. Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world. As well as leading mixologist and Flavour Blaster ambassador Simone Caporale, owner of Sips 3rd best cocktail bar in world. The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technology. Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Robert Flunder who came up with the initial

concept to add some theatricality to the drinks experience. And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours. Australian-born Colin, who previously worked in the bar and leisure industry in the UK, spent four years helping to develop the product which he describes as “an inner child gadget.” The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being artificially produced. “The ultimate in theatrical mixology.” For further information visit

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

Jolly’s is a brand new cocktail company that manufactures READY MIXED ORIGINAL (NOT traditional) VIBRANT COCKTAILS

To celebrate our launch, we invite you to trial THE FULL SET (one of each of our five fantastic flavours)

All you need is a glass with some ice

Enter the code CATER23 to receive The Full Set at

If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you.



(RRP £27.99)

Then from your first trade customer order we will

discount £19.99

To claim your exclusive offer today visit Jolly’s is a trading name of Good 2 Go Cocktails Ltd.


24 22

CLH CLHNews News

Apr/May Apr/May2023 2023


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

category, more consumers are becoming interested in alternative offerings.

POPULARITY IN PUBS, BARS, AND BEER GARDENS Cider is best drunk in pubs, bars, and beer gardens, particularly during the summer months when customers are looking for refreshing, fruity drinks to enjoy outside. According to industry data, cider accounts for around 20% of total alcohol sales in pubs, making it the second most popular drink after beer. In 2020, pub and bar sales of cider totaled £1.5 billion, up from £1.2 billion in 2011.

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


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

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

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

years, with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5.5% in 2019. The UK is now the world's largest producer and consumer of cider, with sales of the drink According to a study by Kantar reaching £3.5 billion in 2019. This represents s le Worldpanel, the number of people over Cider sa a significant increase from ten years ago, the age of 45 who drink cider has d e reach when cider sales were just over £2 billion. increased by 50% in the past decade. This on £3.5 billi Craft cider has been a major driver of the suggests that cider is no longer just a drink in 2019 increase in cider sales, with many consumers for young people, but is now enjoyed by a seeking out artisanal and traditional varieties of wide range of age groups. the drink. According to data from Nielsen, sales of Cider is a popular drink in pubs, bars, and beer gar- craft cider increased by 10.4% in the past year, howdens across the UK, particularly during the summer ever, mainstream ciders continue to grow with an months. Many pubs and bars now offer a range of uplift of 2.1% for mainstream cider brands. ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders.

for fruit cider customers. We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options! With that in mind, we’re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK”


According to Westons’ eighth annual Cider Report: • On-trade cider sales were worth £1,863.4M (+61.5%) in 2022, as the premium and crafted sub-categories continue to outpace mainstream ciders. • Draught cider sales hold steady, at 76.2% of the market. Apple continues to make up the majority of the draught category (75.4%) and anecdotally it is recognised that draught ciders are seen to offer better value When considering your cider selection, for money during times of austerity, so we can start with the apple – ensure you have a Draft c expect this performance to be maintained, if not id er represe well-loved premium brand on the bar nts 76.2 exceeded, in 2023. % such as Thatchers Gold. of all c id • Bag in Box continues to reinvigorate draught sold in er The key to success is quality – offering the ranges, as the cask ale category remains in o n trade consumers a brand synonymous with condecline and allows outlets to showcase an sistent quality and ensuring a perfect serve interesting and fully stocked bar. every pint will maximise rate of sale and keep your cider drinkers coming back for more. Thatchers Gold has the highest rate of sale of any draught apple cider. Trends that will continue growth throughout 2023 The right range with the right profile will help maxand into next year include: imise revenue from every visit too, as you’re able to set a higher price point for premium and premium plus • Premiumisation picks up pace – this long termciders across both apple and flavoured styles. trend is continuing and accelerating, as consumers

MARKETING: Promoting the pub's cider selection through social media and advertising is an effective way to draw customers in. Posting pictures of chilled glasses of cider and advertising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection. FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings. These events can be advertised through social media and posters in the pub. Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product


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


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

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY? Charlie Fryday, Category Director, UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK every day (CGA Strategy, MAT 16/07/2022). Draught serves dominate here, with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider category (CGA Strategy: GB MAT Value Share 2YA vs TY (03.12.22). “However, premium cider is on an upward trajectory, providing a lucrative opportunity for pubs. Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strategy MAT TY vs 4YA 16/07/22). To maximise cider sales, operators should look to support mainstream draught offerings with a selection of premium apple, as well as exotic flavoured ciders, on draught. This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet every year (CGA November 2022).” Cider sales in the UK have been on the rise in recent

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile. James Palmer, Head of OnTrade, Thatchers Cider said “Cider is an important category in any pub, at all times of year – if you only have one tap of cider, make sure it’s a brand people want to see. We’ll be supporting our brands with high profile marketing campaigns this spring and summer. We work with our customers to get their range right for their drinkers. Depending on if they’re a high tempo outlet or country pub, it’s important to offer a choice of cider styles, one or two taps, Gold and Haze, with our alcohol-free Zero in the fridge. And Fusion

are increasingly interested in the authenticity, craft and connoisseurship of cider. This sub-category is showing the most growth and value potential, growing from 12% of the category in the on-trade in 2021, to 14.4% of total volume sales at the end of 2022. • Quality cues – During periods of economic uncertainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories. • Lead with apple – Apple cider remains the most popular cider type, driving the category in value and volume. Flavoured ciders have stabilised at around a third of the category, with dark berry taking a significant share of this. • Low & No – this sub-category is steadily growing and, in the on-trade, is worth £26.9M, having doubled over the past three years. While no and low alcohol cider is behind the total overall

and find new favourites. PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to try different types of cider and increase sales. Running themed nights such as "Cider and Cheese Night" or "Cider and BBQ Night" can also be a fun way to showcase the pub's cider selection and encourage customers to try new flavours. FOOD PAIRING: Pairing cider with food can also be a way to increase sales. Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to try different types of cider. For example, a sweet cider may pair well with spicy wings, while a dry cider may be best paired with a cheese board. In addition to these tips, it's important for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options. Providing tasting notes and descriptions can also help customers choose the cider that is right for them. Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond.


CLH News

Apr/May 2023

Chef's Buyer's Guide

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

Oats are a natural superfood. They are packed full of the vitamins, minerals and soluble fibre that helps support a healthy gut, and they are also naturally gluten free. Unfortunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or rye. This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac , or the estimated 10% of UK consumers now following a gluten-free diet . It was this gap in the market that saw sister and brother team, Rebecca and Philip Rayner, dedicate themselves to producing truly gluten free oats. An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats. Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty. The

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

Packed with all the delicious flavour, creamy texture, and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup. The only ingredients you’ll ever see on the cartons are oats, water, sunflower oil, and salt. And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas. 100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where every single oat that goes into their products comes from. That means every oat leaving the site is guaranteed to be of the best quality and 100% gluten-free. Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products. For more information, please visit

Bite to Pep Up Menus & Profits

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

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

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

100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ. Extremely versatile, they’re perfect for starters, sides, tapas, bar bites, or as an addition to sharing-platters. Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu. Crucially, these delicious bites can also drive margin, as over 50% of consumers would pay more for PEP-

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

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

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

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

BETTER FOR YOU OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we're recreating the meaty taste and texture you love about animal meat. OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown rice- contain no GMOs, antibiotics, hormones or cholesterol. They're also packed with nutrients, providing you with a great source of protein and other important benefits you get from animal meat.

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

Beyond Meat products enable you to Eat What You Love™ no sacrifice required. For example. compared to 80/20 ground beef., our iconic Beyond Burger contains 35% less total and saturated fat. fewer calories and a comparable micronutrient profile.

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


CLH News

Apr/May 2023

Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun Bacchus Wines PLDC Ltd, an independent wine merchant, offers wines to restaurants, caterers, bars, pubs and wine enthusiasts. The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate. They have excellent relationships with family-run winemakers in France, and the team personally select their wines to ensure top quality at great prices. In addition, they handle the import of wine into the UK, solving all freight and trade agreement issues. Bacchus Wines are pleased to announce its UK-exclusive partnership with champagne house Paul Lebrun. Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how. Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests. Bacchus Wines Co-Founder Trond Rornes told us, "We are very excited to bring the fantastic Champagnes by Paul Lebrun to the UK market. The Champagne house has been expertly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer. We know our customers will love this Champagne as much as we do." Over the decades, the Vignier-Lebrun family have adopted a progressive outlook to understand bet-

Ariela’s Gelato Gelato is more than just icecream – it’s a pure taste of Italy. A truly artisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic dessert that is as delicious as it is decadent.

Made with only the finest ingredients, our Gelato is never loaded with artificial additives and preservatives. Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition. And unlike mass-produced ice-cream, artisan Gelato is carefully crafted from the heart. When you forget tradition, you lose taste; and without the artisan, you lose the art. But with Ariela’s Gelato, you experience – and can taste – a true labour of love. Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy. For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

like the one I grew up with – so I decided to just make it myself!” And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK. Made in small batches using only the purest, highest-quality ingredients, our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly artisan, lovingly crafted, authentic Italian Gelato. What really sets Ariela’s Gelato apart is the artistry and expertise that can only come from true experience and passion. The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand, one by one, flavour by flavour. Care goes into everything we do to make sure you and our customers receive the truest Gelato experience, and when it comes to creating our range, we’ve been passionate about pursuing perfection. Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings. For further information see the advert on this page.

ter and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees. The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne, which are rare in the Champagne vineyards. These exceptional terroirs must be protected and respected to produce their outstanding Champagne, which is necessary to achieve their Grand cru classification. Private Chef Tim Whittam told us, "I served the Extra Brut champagne at my supper club. The Champagne solicited much praise from the diners!" Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders. They choose quality wines with provenance and integrity, with the utmost importance on the art of winemaking rather than mass production. In addition, they offer prices and service hospitality businesses can appreciate. For more information, please visit

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

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries! Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival, appealing to diners that want the very best food experiences.

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

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

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

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

Ready to experience REALLY Crunchy Fries for yourself? Visit to request a sample now. Sources/References:

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


CLH News

Apr/May 2023

Chef's Buyer's Guide

Discover the Power of Chefs’ Most Trusted Bouillon


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

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

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

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

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

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

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

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

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

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

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

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations. Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation. The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the byproducts of the rice mill which produces the delicious range of rices of the Riso Gallo Brand. Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build

ethical houses. Rice by-products are even used by Mogu in a range of designer furniture production. The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye. All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains. Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

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CLH News

Apr/May 2023

Cleaning and Hygiene Choosing Washroom Equipment & Minimising Costs wear and corrosion, it’s also hygienic and easy to clean, Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism. Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements, they should incur substantially lower costs overall. Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them. Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them. Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them. In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage,

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding. Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives. Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10 years’ warranty.

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

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

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

For further information see the advert on this page.

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

Careful use of enzymatic formulations and more traditional chemistry brings a portfolio of products that’s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact. See the advert on this page for further information.

Cleaning and Hygiene Legionella Risk Assessments Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States. The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist. These are; an ideal temperature and some stagnation, the perfect temperature is mid to high 30 degrees C. Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed. This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections. The Legionella risk assessment needs to be carried out to BS8580 by a competent, i.e. trained, person. The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19. The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

CLH News

pate without treatment. The more serious illness can involve hospitalisation including ICU and even death. Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week. (Latest available data). The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol. Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly. Temperature monitoring is also advisable, both of these actions MUST be recorded. In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health. Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd See the advert on this page for details.

Tork Offers Both Hygienic and Sustainable Skincare Solutions Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market. The two new high-quality refills come in foam and liquid formats, are dermatologically proven and certified with the EU Ecolabel. Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1. Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind. 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

Apr/May 2023

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

Legionella risk assessments have been a legal requirement since 2001. Do you have an up to date one?

If not, contact Steve on 07415713982 or We have qualified risk assessors carrying out the work to BS8580

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

All other water hygiene management carried out including:

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

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MCR Systems MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations. We do this by combining high-quality

Hospitality Technology

software and cutting-edge EPOS technology. MCR Systems T: 0116 299 7000 E:

Epos Now

Apr/May 2023

CLH News

Epos Now is the ultimate POS system for any business.

See the advert the facing page.

Epos Now is the ultimate POS system for any business. Our cloud-based system is designed specifically for restaurants, cafes, bars, and other hospitality businesses, with features and functions that cater to your unique needs. With Epos Now, you can streamline your operations, improve efficiency, and boost your bottom line. Our system is easy to use and customizable, allowing you to tailor it to suit your specific needs. And because it's cloud-based, you can access your data from anywhere, at any time, on any device. But that's not all – we also offer excellent customer

support and a range of additional features to help you grow your business. From marketing and loyalty programs to integrations with other systems and software, we're committed to helping you succeed. So if you're looking for a POS system that's tailored to your business, easy to use, and backed by excellent customer support, look no further than Epos Now. Talk to us today and see the difference it can make for your business. For further information call 0800 2 945 945 or visit

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting. Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately. In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting,

which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations. CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability. At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed. See the advert below for details.

3R (EPOS) Solutions

Our cloud-based system is designed to cater to your unique needs. Get started today from £0 upfront! Call 0800 2 945 945

or visit for further information

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CLH News

Apr/May 2023

Outdoor Spaces

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

Maximise Your Outdoor Space with Patio Heaters

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset, and the inevitable drop in temperature. Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44. Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation. The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it

is ideal for the smaller space where gas is not available, or a viable option. Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shortwave radiant lamps also offer an IP55 rating making them durable and weather resistant. The Sura plus range is remote controllable. The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required. Ceramic heating elements are utilised, which provide a gentle level of heat from the sleek and stylish fully black heater. Suitable for covered outside areas and offer protection levels of IPX4. Check out our outdoor heating website for further information -

Make First Impressions Count with Major Plants

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First Impressions Count! Major Plants Limited specializes in providing cost effective, visually striking, hanging baskets rental and maintenance services. In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base. We know that busy businesses have enough work to do without trying to remember whether the flowers have been watered, fed, or tidied up. Calling in the experts like Major Plants Limited means that you can get

on with your business while we ensure that outside, your plant arrangements and presentation never let you down. Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal service will give you a piece of mind reliable support for your business. Please get in touch! 0800 111 4014 –

Outdoor Spaces

SATELLIET-UK Hospitality Furniture A bustling terrace is the product of wellplanned design starting with your furniture. Finding quality outdoor furniture that is durable and comfortable but stylish, is a key part of the concept when planning your new hospitality or leisure venue. Increasingly, terrace or patio areas are becoming an outdoor restaurant to match the atmosphere and vibe of their indoor equivalent. Al Fresco dining is a choice, not a last option because inside is full and is an opportunity for you to generate more income twelve months of the year. Think four seasons in one terrace! From retro to rattan, colour blocking and social seating, to fully sustainable options, Satelliet UK can provide a tailor-made solution to fit with your brand and style without compromising on quality. Each of the offices, Glasgow, and Ash Vale, have a knowledgeable team who can advise you on

materials, set ups and layouts to suit your outdoor space. Satelliet Originals is the core collection that arose from the need to create a unique and versatile product range with its own recognisable signature. This collection features heavily in the most recent outdoor catalogue: from contemporary Taco to classic Terra, the Originals are designed with the end user in mind. Every product in the Originals collection embodies hospitality, quality, strength, diversity, individuality, inspiration, relevance and functionality. That is the promise of Satelliet Originals. You can view the latest Terrace catalogue with over 200 pages of inspiration including the latest collections as well as timeless classics, tips, and interviews with hospitality owners and decision makers by visiting

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

With warmer weather starting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing. TDP’s furniture, made from recycled UK plastic waste, will be ready and waiting, as it doesn’t have to be stored away for the winter or be treated for the new season. Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture. All products benefit from a 20-year warranty and very low maintenance, with no annual staining or treatments required. It will not rot or splinter, is very stable and extremely durable, lasting for decades in even the busiest of areas. TDP has been supplying environmentally friendly products to the industry for over 30 years. We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill. By producing

our furniture from recycled plastic rather than wood, we have saved over 10,000 trees from being felled. We manufacture all our furniture in Derbyshire. Everything is handcrafted and as such you can order your furniture in custom colourways, and we can include branding, establishment names, table numbers and other key information as either engravings or plaques. Our furniture is longer-lasting and easier to maintain than their wooden alternatives, meaning you buy them once and they will last a lifetime for your business. From your first contact with us, to taking delivery, we want the whole experience to be both enjoyable and stress free. We’re here to help so please do visit our website, give us a call on 01629 820011 or drop us an email at To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

Apr/May 2023

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Apr/May 2023

Outdoor Spaces

Get Ready for a Hot and Profitable Summer!

With the long range forecast (MET office) saying summer 2023 will be hotter than 2022 due to El Nino effect, get your outdoor spaces ready for bumper trade. What can you do to maximise footfall, dwell time and profit? At Woodberry, we help our hospitality clients maximise their outdoor spaces for customer enjoyment and profitability.

sure they are protected from weather conditions too. Have you got enough shelter and shade provision for sunshine and rain? If we do have a hot summer, make sure you’ve got enough parasols!


To generate more profit, can you increase the throughput of your cusINCREASE FOOTFALL tomers by zoning drinking and dining areas? This is easily Is your garden or outdoor area visible from the outside done with different types of outdoor furniture, bar height of your venue? If yes, that’s great for business, but make it tables for drinkers, dining tables and chairs or picnic even more stand-out with brightly coloured parasols or tables for diners. plants to draw in passers-by. Contact Woodberry Outdoor Furniture suppliers If no, you need to shout about your outdoor areas with Woodberry are long-time experts in supplying outdoor visible signage at your frontage and marketing promofurniture to the hospitality trade. We offer a wide range tions. of hardwearing furniture, shelters and planters to help our clients maximise their outdoor spaces. Call our INCREASE DWELL TIME If customers are comfortable, they will stay longer and friendly team on 01926 889922 or visit the Woodberry website hopefully spend more! Ensure your customers are comfortable with the right outdoor furniture but also make

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

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Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis. Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we

can do for you. Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors. Our services are great value for money and are of the absolute best quality. All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications. For details call 07446 101657 or email

Outdoor Spaces

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

Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years. The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives. Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards. The barbecues have internal self-cleaning too,

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit or removing the odious chore of post-barbecue cleandown. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away. To discover more call 01524 262900 or

Apr/May 2023

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Commercial Kitchen Fit-Out

Temporary Catering Facilities For Why LP Group Mixers Are A Top Events & Kitchen Refurbishments Choice for Artisan Bakers

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment. Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs. Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The standard specification of our Medium Production

Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal. For further information or to arrange a site visit, email: or call us on 0345 812 0800, or visit our website:

LP Group mixers are trusted across the globe to deliver high-quality, assured dough production. The Italian machinery supplier has harnessed decades of engineering and manufacturing experience to create industryleading models that produce excellent dough results for bakers. Its latest lines of fixed bowl solutions are ideal for artisan use, such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg. “LP Group produces fantastic mixers for consistent, high-quality artisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland. “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias. The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility. Bakers can even make batches of just half a dozen loaves or a handful of pizza bases – ideal for smaller requirements, or to use as experimenting and testing, all with less wastage.”

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use. Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements. The mixers are capable of handling many types of dough, but are especially suited to artisan dough mixtures with hydration greater than 55% with European flour. Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table. Meanwhile, the VIS line is designed for dough capacities from 60kg to 250kg. LP Group mixers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit

Saniflo Sanispeed Facilitates Workshop Change Of Use

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering services. The company works with a broad portfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense, oil and gas, soil and vent, rainwater among a range of other services. An FE college in Nottinghamshire called on DL Mechanical’s expertise to advise on a change of use project that would improve the facilities for mechanics apprentices. Changing a classroom to a workshop required the installation of a wash down area. A site survey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found. With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area. With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water through

small bore pipework up 3m to an adjoining pipe. This ran by gravity to a soil and vent pipe some 60m away. Terry Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; “The Sanispeed+ pretty much enabled the project to go ahead. Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward. The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one.” The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances. It has a working temperature of 35°C but can handle temperatures up to 75°C for short periods. It has a quiet motor and can be installed below counters or in cupboards out of sight if required. Reader Enquiries - Tel: 020 8842 0033 /

Fryers and Oil Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator. Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that

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By David Chesshire, National Accounts Manager, Blue Seal ( drops below the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products. Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction. Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life. The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

Apr/May 2023

service to help you build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit:, email:

Evolution Fryers and Filter Units

The Premium Fryer and Burner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

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

WhatsApp, phone, and email support


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Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected. The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle. It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated. It looks like the New DrainMinor C is a real winner!

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance. Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork. Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire, acting as a chimney through which smoke and

flames can travel, spreading the danger to the other parts of the building. To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease. Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim. Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu.

Kitchen Extract Hygiene – A Burning Issue



CONCEPT bars have enjoyed a surge in business recently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resorts. Their expansion and commitment to improving their hospitality offer; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countryside locations up and down the country. CONCEPT bars have over 30 years’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industry venues throughout this time. They were delighted to work on the exciting new venues across the Parkdean estates. Each has its own particular style, and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of service, customer satisfaction and efficiency - and ultimately enhanced sales for the operator. The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer. The stainless

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Apr/May 2023

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steel counters allow for speed of service, optimised design, easy cleaning, and the upmost hygiene. Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our service, but also on our ability to listen to our clients. We realise their vision - always offering the best advice and our in-house, experienced manufacture and installation teams always ensure a quality offer”. “We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”. Neil added “It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resorts.” To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at

Additional Ranges as ILF Continue to Expand email

With the ever-growing success of the ILF Chairs website, 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes. A full range of table bases in metal and stainless steel are also kept in stock. In addition, a new range called Boutique, elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics. Their new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Boutique, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure. Also included now is an extensive range of stock seating, barstools, table bases and table tops. Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style. Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details. Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays

With over 30 years experience of bar design tel +44 (0)1484 852 666



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Design & Refit

Closing Down Sale - 25% Discount on All Stock Items After over 30 years of trading Capricorn Contract Furnishings are closing down due to retirement.

including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc.

As a result we are offering customers a 25% discount on all stock items (excluding special offers) while stocks last. Just quote CAT 2023 when contacting the office.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Please call office to arrange appointment.

Capricorn Furnishings are based in a 30, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit

"Can We Sit Outside Please?" The Manor Hotel – Bybrook Restaurant Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities. The maths is simple; seating 16 people under a 4m

x 4m parasol, at an average spend of £12.50 per head equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum. Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years. So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure. What are you waiting for?! 01352 740164

Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House.

Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporary environment to compliment the culinary style of Executive Chef Robert Potter. Taking inspiration from the exceptional surroundings, produce grown in the hotels kitchen garden and the river from which the restaurant takes its name, Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage. A new wine room starts the journey having a rich décor intentionally contrasting the light environment of the restaurant. Eurocave wine fridges sitting on a light oak floor, surrounded by “bottle green” textured wallcovering presents the perfect sense of “Theatre” The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room. Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette. All are upholstered in a textured faux hide, combined with a

tactile boucle velvet & perfectly finished with a tiny light oak “foot”

Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light. An existing collection of three fret cut leaves together with two new commissioned pieces of Art dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape. The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral part of the main dining room. Plain textured curtains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike crystal have been chosen to “balance” the aesthetic of the featured stonework all providing the perfect place to dine! For further information visit

Established in 1972, Trevillion interiors has worked within the design industry to become a leading international design practice within their field. Supplying architectual interior design solutions for both new build and refurbishment projects.

B.M.Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB

For enquiries, please contact 020 8367 9494, email or visit






QUOTE Ref CAT 2023 Head Office/ Showroom: Unit 1, Greendale Business Park, Woodbury Salterton, Exeter, Devon EX5 1EW

Tel: 01395 233 320


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Design & Refit

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs. The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order. “Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving. In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. T: 01275 871 720 E: W:

Avoid Losses, Increase Profits and Build Relationships with CardsSafe


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If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe. The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards. The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations. Their wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR. CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits by allowing staff to

upsell to their customers. That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system. Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest." CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month. In addition, each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. Avoid losses with CardsSafe® and reap the benefits today! For more information, please visit Or contact the sales team on 0845 500 1040

Design & Refit Prepare For Wedding Season With Chic and Cost-Effective Furniture To make sure the happy couple’s wishes are catered for on their big day, it’s vital to offer seating that’s as flexible as it’s attractive. Trent Furniture’s fantastic range of banqueting furniture is designed to tick both boxes. Our Banqueting Folding Table is available in diameters from 92cm to 183 cm, to comfortably seat groups from 3-4 to 10-12. Its round shape makes it perfect for socialising, but if a rectangular shape is required for the top table, our American Trestle Table is a great choice. Wedding chairs need to look stylish while withstanding heavy use. Our Harrow Steel Stacking Chair is an economical option available in a silver or gold finish. Or for a touch of opulence, opt for the Chiavari Stacking Chair –

Healey and Lord

Apr/May 2023


CLH News


available in gold, limewash and silver finishes, it features a removable seat pad for added versatility. All our banqueting furniture is great value, making it a viable option for wedding venues to buy different styles to accommodate varying tastes. Not only that, it’s lightweight and stackable too, making it easy to accommodate when not in use. For more information about our elegant and durable range of wedding furniture please call us on 0116 2864 911 or fill in our contact form at

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world.

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects. We have an extensive range of less able products designed to complement modern and traditional schemes perfectly.

Our commercial product ranges are available to suit both modern and classically styled schemes. We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes. All products are available from stock and are made in the UK or western Europe.

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club.

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

Please contact us on +44 (0)1603 488709 or at or visit our website at for more details.

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail:



CLH News

Apr/May 2023

Products and Services

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

Equally important as style with any product is substance! And The Hielo® Wine Cooler meets both requirements. From Manhattan to the Mediterranean the Hielo® wine cooler is a simple and stylish new way to keep wine chilled on any hospitality tabletop, using natural cooling technology that’s as simple as it is effective. The minimal design of the Hielo® is inspired by luxury Manhattan dining – where soaring stone-and-metal skyscrapers touch the blue sky. Add that to the rich tradition of Mediterranean cultivation that supplies the finest flavours to customers all over the world, and the Hielo® is an elegant marriage of urban sophistication and rustic integrity. Designed with intelligence Using just 5 ice cubes through thermal conductivity the Hielo® wine cooler maintains a perfect temperature, and at 223mm tall and with an internal diameter of 105mm the Hielo® wine cooler can also accommodate larger and wider bottles such as Bollinger and Laurent-Perrier champagnes.

CLH editor Peter trialled one earlier this month on what he refers to as “date night”! And, is delighted to say this really is a fantastic and far superior cooler. It takes just 5 ice cubes in the bottom to keep the temperature of your wine cooler for longer, or, until you have finished the bottle! The real advantage is that it is really aesthetically pleasing, modern with that wonderful hint of elegance and “panache”, and, clean, and hygienic, without any “drips”, no water marks on your table from condensation running down the side. Highly recommended indeed! And for anyone interested, the menu for the night was: Panfried scallop with Chorizo and a lemon butter Paella - Home-made of course! Orange Caramel Creams: Flan de Naranja For further details on the The Hielo® Wine Cooler visit or see the advert on the back cover of this issue

Blue Star Foods

enable us to give our customers a long shelf-life of 18 months from production. Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices. Blue Star Foods have been catching, processing and selling crab meat Strike the Gold Foods Ltd were for almost thirty years, offering a appointed the UK distributor twelve quality product and long shelf-life years ago who both the food service throughout this length of time! & retail sectors with the range of crab meats. Sustainability - All the crabs we catch is wild caught and fully sustainable, only adult male See advert page 13 or visit crabs are kept for processing. or for further information or telephone 0800 987 5431. Packaging- Our patented recycled pouch packaging

Old Jamaica, The UK’s Number One Ginger Beer Brand Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up. All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it! From Old Jamaica Ginger Beer – with Regular, Light and Extra Fiery to choose from – through to our recent launch of our Ginger Ale, as well as a Rhubarb & Ginger Ale, we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range. In addition to ginger beers, Old Jamaica has a range of Sodas too. Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country! All of the products in the Old Jamaica portfolio deliv-

er a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol. Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no.1 ginger beer brand and consistently tap into consumers' growing demand for quality, versatile, flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions.” A wide-ranging communications strategy will support the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘norm’ within the soft drinks category. Visit or or see the advert on page 12.

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality. Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention. We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar. Transforming the purely functional into an enviable work of art; that’s Romano! See the advert on page 7.

Washing and Drying Reusables For Safe, Can Your Hamper Packaging Be Sustainable? Hygienic Foodservice Absolutely! Take A Look At Ours...

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years. Whether you use traditional wicker hampers with lids or packing trays made from bamboo, all are woven from natural materials which are sustainable, reusable, biodegradable and recyclable. The versatility of quality baskets has kept them in use for centuries, so aside from being incredibly eco-friendly, they are excellent value for money. And now to compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows? These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon. It looks fabulous and feels just as satin ribbon should. The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap. On the back of each bow is a tab of double-sided tape to secure to your basket. The ribbon strap is 135cm so it will fit every hamper and basket we supply and once secured in place, just cut off the excess. The recycled yarns we use are certified by GRS. The GRS is the Global Recycled Standard. Oeko Tex, the global industry standard for textiles, has also certified the product. In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste. Contact us on 01502 501681 or email Alternatively, visit our website or see the advert on page 2.

Hygiene is critical when providing food and drinks in reusable glass bottles, plastic cups, pints, flutes, bowls, plates, cutlery and containers. WASHING PLASTICS, STORING PLASTICS The critical difference between plastic and traditional crockery is hygiene. Crockery is dense and retains heat, plastic does not, so it is much harder to dry. Stored plastic cups, pints and food containers must be dry to prevent hygiene issues. Any residual moisture will eventually lead to mould growth. The key is achieving 0% residual moisture when cups, bowls, food containers etc, leave the dishwasher. WASHING SMALL TO MEDIUM VOLUMES: Existing dishwashers can be converted to wash plastic cups and containers for immediate reuse. A weighted grid for light cups converts Meiko’s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers into cup washing machines, with a maximum capacity of up to 1,500 cups/h (M-iClean HXL).

Adveco Gas To Electric Decarbonisation Jamu Wild Water

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as part of a decarbonisation strategy should invest in data gathering first recommends hot water specialist Adveco. Live Metering is a simple to install, non-invasive onsite service provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage, including critical peak demands and their profile shape. Adveco’s specialist engineers will visit to fit the meter and assess the property. The data will then be processed, and a report generated with design recommendations for a replacement system that meets

the exact needs of the building. New designs by Adveco will show carbon reduction and outline new operational costs. Accurate to the actual demands of the property, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building. Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering service. Talk to Adveco about booking Live Metering at your property. or see the advert on page 5.

Jamu Wild Water is on a mission to rewild hydration from the inside-out. The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocery shelves with healthy sparkling drink options. Their sparkling water range features three delicious flavours – Lemon, Blood Orange, and Raspberry. Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively support gut-health. Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

The option of a drying table speeds up the drying of cups. Undercounter cup washing can also be achieved with Meiko’s M-iClean U, which uses a weighted grid for lightweight cups. Meiko also provides wash baskets tailored to wash plastic bowls and food containers. GLASS BOTTLES The move to reusable bottles highlights the need for dishwashing machines with high-volume capability. Meiko’s undercounter Bottle Wash System is currently the most productive on the market (April 2023), washing 16 at one time, or up to 640 bottles per hour. A dedicated bottle wash rack and adaptor that swaps with the bottom wash arm quickly switches from dishwashing to bottles. The Meiko Bottle Wash System takes bottles up to 114 mm wide and 370 mm tall, making a vast choice of bottles available. It is suitable for all Meiko M-iClean undercounter machines in use since 2009. For further information see page 9 or visit people and consumers that find fermented drinks more challenging”. The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits. Jamu Wild Water prides itself in its zero policy, that is - zero sugar, artificial additives, preservatives and plastics. The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge, which supports rewilding projects and serves to enrich the lives of young people through nature-led experiences. Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer. Visit or see page 7.

Property and Professional

Apr/May 2023

CLH News


Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment. This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased. This equates to a saving of 19% or 25% of the asset’s purchase price (depending on your tax rate). The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses. This means you can get that new equipment, refurbish your premises, install an alarm or air-con at a significant effective discount. For businesses who prefer to spread the cost of their equipment or project, using either a business loan or a hire purchase agreement allows the full expensing

allowance to be claimed. Portman Asset Finance is both a lender and a broker, able to provide both hire purchase agreements and business loans, methods that allow capital allowances to be claimed. We have been helping pubs, restaurants and hotels spread the cost of new equipment, fund refurbishments and cover unexpected operational costs since 2007. Portman also provide finance leasing, short term and flexible loans as well as tax loans and equipment refinance, helping hospitality businesses to boost cashflow or capture opportunities in today’s challenging environment. If you’re looking to fund new equipment, refurbish your premises or boost cashflow, talk to the experts at Portman. Call: 01604 669343 Visit:

Why Use a Answer: Specialist Hospitality Consultant? because we can help your business to succeed. With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.



Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business. Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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






Exceptional 30+ Cover Restaurant

Stylish 78+ Cover Restaurant & Bar

Landmark Inn With 16 Letting Rooms

Being Sold Fully Fitted & Equipped

Furnished To A High Standard

Bar & Restaurant 82+, Kitchens

Prime Town Centre Position

Potential To Develop Own Cuisine

Owner’s Apartment, Car Park

Previous Strong Trading Levels

City Centre Trading Position

Free Of Tie Leasehold Opportunity

Must Be Viewed

Strong Turnover of £650,000+

Impressive & Profitable Business

LH £39,950


LH £50,000


LH £75,000




Freehold Pub Investment

Substantial Character Village Inn Sought After Trading Location Bar/ Restaurant Areas 66+, Garden 80+ 3 Letting Rooms, Owners Accommodation Tremendous Potential Throughout

Busy Prime Trading Location

Detached Village Inn

100+ Covers, Commercial Kitchen

Rental Income £18,000 pa

Huge Potential For New Owners

Lease With 11 Years Unexpired

Extensive Car Park & Gardens

Attention Of Investors

LH £80,000


FH £195,000


FH £380,000



PRICE: £600,000

PRICE: £60,000

GUIDE PRICE: £750,000 - £1,000,000 LEASEHOLD REF: 4523

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

• Stunning Ground Floor Lock Up Restaurant, Turnkey Operation • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Fully Equipped Commercial Kitchen and Ancillary Spaces • Perfect Husband & Wife/Couple Operation • Of Possible Interest to Investors Looking to Create a Leasehold Rental Income


REF: 4265

• Tastefully Refurbished Licensed Café/Restaurant/Bar • Seating 40+ Over Two Trade Floors • Relaxed & Welcoming Atmosphere • Marked Increase in Turnover Under Current Ownership • Renowned for Providing Quality Handmade Pies


REF: 4525

• Of Interest to Experienced, Creative Caterers • Fantastic Opportunity to Create a High-Quality Restaurant in Unique Setting • Fabulous Location within a Grade II Listed Building • New Lease with Head Rent of £24,000 Per Annum • Service Charge of 15% of the Rent to Include all Utilities


PRICE: £150,000



Village Store & Tea Gardens

Destination Country Pub & Restaurant

Extremely Profitable Business

Spacious 4 Bedroom Family Home

Bar/Restaurant Areas 66+, Garden 60+

Restaurant 32+, Catering Kitchens

Easy Lifestyle Hours

2 Bedroom Owners Accommodation

2/3 Bed Family Sized Apartment

Gardens With Stables & Garage

Landmark Trading Position

Town Centre With Stunning Views

Potential To Develop Business

Profitable Business With Potential

LH £125,000


DUCHY LH: £325,000



FH £349,950


01392 201262


REF: 4464


REF: 4582

• Substantial & Prominent Town Centre Freehold Pub Available For Sale • Excellent Location Surrounded by a Mix of Both Commercial & Residential Uses Spacious Character Main Bar together with Outside Courtyard Area • Secondary Adjoining Annexe Building with Potential to Convert • Flexible 4 Bed Living Accommodation



PRICE: £225,000 + VAT




REF: 4420



Impressive Waterside Restaurant

• Fabulous Waterside Bar/Cafe/Restaurant Opportunity on Preston Seafront • Previously a Thriving Business Enjoying a Unique Location • Spacious Open Plan Bar/Restaurant, Over Spill Restaurant/Function Room • Ground Floor Beer Cellar & Large Outside Commercial Terrace with Sea Views • For Sale by Informal Tender - Bids to be Received by 12pm, 28/4/23




Roadside Café & Restaurant

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation


REF: 4580

• Stunning Bar/Restaurant Situated in the Heart of Woolacombe with Sea Views • Well-Established Business with Very Impressive Trading Figures • Stunning Interior Designed Internal Trading Area with 60 Covers • Beautifully Refurbished Alfresco Decking Area with Sea Views & Circa 70 Covers • Remainder of 999 Year Long Lease at Peppercorn Rent (Effective Freehold)


PRICE: £525,000


REF: 4437

Looks familiar, works differently.

HOW IT WORKS: Place 5 ice cubes into the Hielo Cooler The Ice sits between and below the three internal plinths Take chilled wine or Champagne from the fridge

No drips or mess Eco credentials This is a carbon assessed product

Place bottle on the three internal plinths Cooler maintains the temperature for up to one hour

T: +44 (0) 1747 859333 E: *Approximate saving when compared to a standard ice bucket.Report by sustainability consultancy CARBON FOOTPRINT.

Articles inside

Robert’s Dorset – The Perfect Snack article cover image
Robert’s Dorset – The Perfect Snack
page 4
Hospitality Needs to Inspire the Next Generation to Survive and Thrive article cover image
Hospitality Needs to Inspire the Next Generation to Survive and Thrive
page 4
Birth Of A ‘New ’ Pub – Local Midwives Set to Deliver at Jolly Millers article cover image
Birth Of A ‘New ’ Pub – Local Midwives Set to Deliver at Jolly Millers
page 4
Manchester Imposes UK’s First Tourist Tax article cover image
Manchester Imposes UK’s First Tourist Tax
page 5
Late Night Levy: A Look into the Issues and Possible Solutions from Poppleston Allen article cover image
Late Night Levy: A Look into the Issues and Possible Solutions from Poppleston Allen
page 6
Winners Announced in PubAid Community Pub Hero Awards article cover image
Winners Announced in PubAid Community Pub Hero Awards
page 6
New Data Reveals High Confidence Levels for UK Inbound Tourism Industry article cover image
New Data Reveals High Confidence Levels for UK Inbound Tourism Industry
page 7
Licensed Trade Charity Launches New Support Campaign article cover image
Licensed Trade Charity Launches New Support Campaign
page 9
Demand for UK Hospitality Workers Soars by 46% article cover image
Demand for UK Hospitality Workers Soars by 46%
page 9
Contact Or Cashless - The Great Debate article cover image
Contact Or Cashless - The Great Debate
page 10
Hospitality Sector Omitted from Additions to SoL List article cover image
Hospitality Sector Omitted from Additions to SoL List
page 11
Hospitality Industry Called On to Stand Against Harassment article cover image
Hospitality Industry Called On to Stand Against Harassment
pages 11-12
Research Finds Sport is Key in Driving Mid-Week Custom article cover image
Research Finds Sport is Key in Driving Mid-Week Custom
page 13
Adjudicator Issues Guidance to Improve MRO Option article cover image
Adjudicator Issues Guidance to Improve MRO Option
page 15
Restaurants Continue to Lose Out Due to Diner No-Shows article cover image
Restaurants Continue to Lose Out Due to Diner No-Shows
page 15
Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups article cover image
Aqilla Helps Independent Hotel Reach a Level of Financial Control to Rival Global Groups
page 15
Gwynedd Pub Diversifies with Community Garden to Support Local Residents article cover image
Gwynedd Pub Diversifies with Community Garden to Support Local Residents
page 16
Recruiting International Workers in the UK Hospitality Sector article cover image
Recruiting International Workers in the UK Hospitality Sector
page 16
On Cooking in Deep Fryers article cover image
On Cooking in Deep Fryers
pages 18-19
Hospitality Businesses Failing To Maximise Employee Benefits article cover image
Hospitality Businesses Failing To Maximise Employee Benefits
page 18
Hospitality Rising Reaches Half of All 16 to 30-Year-Olds article cover image
Hospitality Rising Reaches Half of All 16 to 30-Year-Olds
page 18
New Award Winning Technology Can Save You 35% article cover image
New Award Winning Technology Can Save You 35%
page 18
The Source Trade Roadshow Catering for Bristol’s Food and Drink Buyers article cover image
The Source Trade Roadshow Catering for Bristol’s Food and Drink Buyers
page 20
pages 22-24
Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide article cover image
Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide
page 28