Eat Drink Sleep - December 2021

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eat.drink.sleep December 2021

www.eat-drink-sleep.com

THINK DESIGN THINK HOMAPAL

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Think Design Think Hom Deralam Laminates Ltd started as a family business in the Northwest of England and now operate from multiple UK sites meaning that the customer can benefit from a flexible and unrivalled nationwide distribution service. Deralam have a close relationship with all their supply partners, ensuring that they continue to add the latest innovative materials and designs to a constantly expanding portfolio. Stocking over 10000 product lines,

You can be sure that Deralam st solution to suit your latest design p together with the highest leve commitment and customer service. able to supply the correct produ extremely tight deadlines has seen De forge close relationships with companies in the shop fitting industr their products are used in the stor some of the most prestigious names i street retail.

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eat.drink.sleep

Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below:

December 2021

Publication Manager Dan Draper 01843 591 523 dan@jetdigital.co.uk

Publishing Director

Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

To find out more visit our website: www.eat-drink-sleep.com

Outdoor Hospitality Products

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Jamie Barnett joins Castle Combe’s The Castle Inn as Head Chef

December 2021

EAT. DRINK. SLEEP

Industry News

Talented SouthWest chef, Jamie Barnett (Lucknam Park, Lygon Arms, Bowood) has joined 12th Century pub, The Castle Inn as Head Chef. Located in the centre of one of England’s most picturesque villages, Castle Combe, The Castle Inn is a destination pub filled with rustic charm, complete with 12 ensuite rooms and offering local beverages matched with good, honest pub food. Head Chef Jamie Barnett comments, “I’m thrilled to have joined the team at The Castle Inn and am excited to create and deliver a menu that pays homage to traditional gastro-dining, using quality local produce from trusted suppliers and delivering each dish with warm hospitality. For me, pub fare isn’t about being fancy, it’s about imparting great cookery and letting the produce speak for itself.” Guests can expect traditional gastro dishes – hearty-fare filled with excellent local produce, cooked simply – with the menu changing often to adapt to the seasons. For example, current snacks include Home cured Bresaola & padron peppers and Salt beef croquettes & aioli, before starters of Twice baked double barrelled cheese souffle; Castle Inn scotch egg, BBQ beans & burnt

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ends; and Beetroot cured salmon, fennel, pickled raddish & pickled beetroot. Classic mains of Castle burger, cheese, bacon jam, house pickles, burger sauce & fries; Wiltshire venison steamed pudding, wild mushroom, sticky red cabbage & mashed potato; Steak frites, bearnaise and watercress; and Cotswold battered catch of the day, hand cut chips, mushy peas & tartare reign supreme. The dessert offering meanwhile includes Sticky toffee stout pudding with vanilla ice cream; Banoffee arctic roll & caramalised banana; and White chocolate cheesecake, gingerbread puree & cinnamon ice cream. A selection of Old Cheese Room cheeses with pear chutney and crackers is also available on request alongside a hand-picked offering of Dalva Port. In tandem with Jamie’s appointment, modest and considerate restoration projects have been carried out throughout the pub, with the aim of preserving yet enhancing the charm of this historic building. Drinkers can now take a pew at the bar or in one of the pub’s many armchairs, whilst diners

can relax in for a long afternoon or evening either at a table in the bar, the central dining room or outdoor terrace. And those looking to host events are welcome to take-over one of the inn’s wooden-clad private dining spaces, seating between 6 to 24 guests, with the option to hire the entire property. Upstairs, 12 ensuite bedrooms provide a comfortable retreat for those looking to explore the pub’s surrounds as part of a mini escape to the country. Opposite The Castle Inn is sibling Exclusive Collection property, The Manor House, a fairytale 14th Century luxury hotel and golf club, also home to Michelin starred restaurant, Bybrook overseen by Rob Potter. The Castle Inn is open daily for lunch between 12pm and 2.30pm and dinner from 6.00pm-8.30pm, Sunday lunch is served between 12pm to 3pm. Between service the bar remains open for drinks only. Rooms are available at the inn on a B&B basis from £205, alternatively guests are able to dine and stay at The Manor House from £320 in a Cosy Room and inclusive of breakfast. www.exclusive.co.uk/the-castle-inn/


EAT. DRINK. SLEEP December 2021

Nightcap plans more sites Nightcap reports net sales of £7.6m across the 13-week period of its new financial year. Nightcap, the hospitality group formed by investors Sarah Willingham and Michael Toxvaerd, has reported net sales of £7.6m across the 13-week period of its new financial year.

Adventure Bar Group, which operates nine bars in London and Birmingham, enjoyed increased total net sales of circa 75% and like-for-like sales up by 24% for the same period in 2019.

The takings across the business, which owns London Cocktail Club and Adventure Bar Group, are a 68% increase compared to the same period in 2019, prior to Covid-19 restrictions. The figures are supported by a strong balance sheet, with cash at bank of £12.2m as of 26 September 2021.

“Nightcap was built during the Covid-19 global pandemic to acquire and expand leading brands in the drinks-led bar sector and while the macro-economic climate remains uncertain, we believe that this uncertainty is core to our opportunity,” says Willingham.

Nightcap attributes its solid performance to pent-up consumer demand for experiential socialising and guests accruing more disposable income over lockdown.

“As anticipated, new sites are becoming available as the fallout from the pandemic continues. We expect the end of the rent moratorium in March 2022 to further improve availability of excellent sites.

London Cocktail Club saw increased total net sales by circa 55%, with like-for-like sales up 52% compared to 2019. Nightcap is set to open an additional three London Cocktail Club bars in London, Reading and Bristol in November, bringing the total number of locations to 22.

“With the opening of three new sites in November and a further 23 sites in legal negotiations or under offer, we are confident both in the strength of our bar concepts and in our ability to continue our rapid expansion across the UK.”

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EAT. DRINK. SLEEP December 2021

Industry News

Bacardi Cuts Plastic in its Gift Packs By 50% • Innovative new designs are good for the planet and great for the holiday season • New 100% plastic-free gift packs from BACARDÍ®, GREY GOOSE®, BOMBAY SAPPHIRE®, MARTINI® & DEWAR’S® • Family-owned company’s gift packs are on track to being 100% plastic free by 2023 Bacardi, the largest privately held spirits company in the world, has announced that this holiday season its gift packs will contain 50% less plastic than last year. The gift packs will remove a total of 147 tons of single-use plastic used annually through innovative new designs, which remove the need for plastic, and by replacing plastic inserts or trays with sustainable alternatives made from cardboard certified by the Forest Stewardship Council. This year’s 50% cut is a giant step towards Bacardi achieving its 2023 goal of removing 100% of all single-use plastic from its gift packs and pointof-sale materials, and the company’s 2030 goal of being 100% plastic free. The plastic-free designs available this holiday season include beautiful gift packs for many of the company’s iconic brands like BACARDÍ Reserva Ocho, GREY GOOSE vodka, BOMBAY SAPPHIRE gin, BOMBAY BRAMBLE gin, MARTINI Fiero and DEWAR’S 12 Year Old Blended Scotch whisky.

“As a family-owned company for nearly 160 years, we have crafted exceptional drinks enjoyed by generations of consumers,” said Rodolfo Nervi, Vice President Global Safety, Quality & Sustainability for Bacardi. “We have achieved this long success by always looking to the future and doing the right thing for our consumers, our customers and our company. Today’s announcement confirms this. We want to be the most environmentally responsible global drinks company and we will only achieve this ambition by constantly exploring and investing in new innovations, like sustainable alternatives to plastic, which will help us meet our environmental goals.” As part of its Corporate Responsibility program, Good Spirited, and in line with the United Nations Sustainable Development Goals (SDGs), Bacardi has set a number of goals which it is committed to achieving by 2025. These goals, which are in addition to the company’s commitment to be 100% plastic free by 2030, include: • 50% cut in greenhouse gas emissions; • 25% cut in water consumption; • 100% key raw materials and packaging sourced sustainably; • 100% of product packaging to be recyclable; • 40% recycled content of product packaging materials; • Zero waste to landfill at all production sites. The new 100% plastic-free gift packs are available in select markets globally throughout the holiday season.

Find out more about Bacardi’s sustainability commitments and its vision to become the most environmentally responsible global spirits company at www.bacardilimited.com/corporate-responsibility/environment/

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Destination EV charging provides new-fashioned refuelling, as sustainable transport goes full circle CTEK, the leading global brand in vehicle charging solutions, is predicting a significant growth in electric vehicle (EV) charging at destinations like hotels and shopping centres, as sustainable transport goes full circle!

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ith more and more motorists relying on EVs for their journeys, the availability of reliable chargers en route and at destinations is paramount. And drivers are now expecting to refuel at destinations in the same way as, in the days of horses and carriages - the original sustainable transport - people would stop at an inn to ‘refuel’ (feed, water and rest) their horses, before setting off again, refreshed. This trend towards destination charging is supported by a YouGov/CTEK survey that revealed that, while 68% of UK EV drivers still prefer to charge at home, more than a third (37%) are now using public or destination chargers, 12% are charging at work and 9% at petrol stations. Cecilia Routledge, CTEK’s Global Head of E-Mobility, said: “With previous estimates of up to 90% of EV charging taking place at home, this is a fairly significant shift, and we can expect destination charging to really come to the fore as people look to make the most of their leisure time and discover the joys of ‘holidaying at home’, as well as meeting up again for work. “The availability of chargers will increasingly figure in customers’ choice of hotel, not only for overnight accommodation but also when selecting a venue for events, weddings,

conferences and business meetings. In fact, some hotel booking sites are now starting to include EV charging as a search filter. This makes the installation of reliable chargers a sound business investment, ensuring guests, customers and clients can leave with their cars fully recharged for whatever journey they face next. The provision of EV charging facilities will also help hoteliers meet their sustainability targets, supporting a cleaner, greener future for us all.”

“Guests used to arrive at hotels on a charger, now they expect to plug into one,” said Cecilia. “With the Government set to phase out petrol and diesel vehicles by 2030, the future of sustainable transport lies with rechargeable vehicles. At CTEK, we are committed to supporting the road to zero through the provision of thoroughbred EV chargers that will make sure we can keep moving with the times. It worked then, and it works now – it’s just a different kind of horsepower!”

CTEK recommends that, for destination chargers where drivers are parked up for several hours or overnight, expensive rapid charge DC (direct current) chargers are rarely needed, and that AC (alternating current) chargers that deliver charge at varying speeds are generally more than adequate. Reliability is also a key consideration, with drivers and property owners alike.

For more information, please visit ctek.com/uk/destination-charging

For property owners looking for a costeffective way of installing or expanding an EV charging network, CTEK offers a dual socket Chargestorm Connected 2 AC charger, where two vehicles can plug in and charge at the same time. This can halve the number of physical units that need to be installed, and at considerably reduced cost. These chargers can be wall or pole mounted, inside or out, and CTEK also offers a 4 socket ‘back to back’ solution, where two dual socket chargers can be sited on a single pole.

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Brewing Up a Storm of Inter • The newest alcoholic tea brand in the market • New gift packs for key shows • A world first with the Assam Black Cold Brew Tea Liqueur • A successful entrepreneurial journey through Covid

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a rest

Following its successful ‘soft’ launch at some Christmas markets in Manchester in December 2020, and its web site shop launch in July this year, Birmingham based Whistler’s Storm continues to steam ahead with new, limited edition gift packs which will be available at forthcoming shows – The Festive Gift Fair at the NEC Birmingham (18th – 21st November, stand K69) and the Eat & Drink Festival Christmas show at Olympia, London (24th – 28th November, stand F542). The gift packs will contain miniature bottles of Whistler’s Storm cold brew Assam Black and Earl Grey tea liqueurs together with matching liqueur chocolates. Whistler’s Storm is the only independent British brand producing a cold brew Assam Black tea liqueur and research suggests this is a world first. Sales of both the Assam Back and Earl Grey tea liqueurs continue to rise with stocking achieved inIndependent bars and restaurants in the West Midlands. Whistler’s Storm now want to achieve wider stocking, particularly as the company is getting such good feedback from bar owners and mixologists, e.g., Dean Parkin, Mixologist at the British Oak, Birmingham says ‘ these products are amazing. It’s really great having the flavours in a liqueur form rather than making a tea based syrup and being forced to compromise between sweetness and flavour’. Direct customers are also impressed e.g., Amazon customer, Jonathan Herbert says ‘wasn’t sure what to expect from this drink given I’ve never tried anything like it before. However, safe to say it’s definitely surpassed my expectations. I tried it on the rocks, with Prosecco and lemonade

and all three combinations were really easy to drink and tasted amazing, with the flavour of the tea really coming through’. Young entrepreneur and founder, Dom Richardson comments ‘I still cannot believe I’ve done it – since the age of 17, when I first tried to start a business, I have been looking for opportunities, and having discovered the perfect one on a visit to India in December 2019, the Covid lock downs that followed gave me the time and head space to develop my idea of producing premium quality tea based liqueurs. After almost two years of development, I now have a brand and product to be proud of, and continue to be delighted with the growing demand and positive customer reviews’. In developing the products Dom has also embraced a hobby – that of creating homemade liqueurs. Realising, on his return from India and undertaking some research, there was little opportunity in terms of importing and selling loose leaf tea, he ‘germinated’ the idea of developing a tea based liqueur, eventually establishing that the rich and aromatic Assam Black and zesty and delicious Earl Grey would be perfect. Having also found that there were few, if any competitors in the UK, Whistler’s Storm was born, selling 70cl, 20% ABV bottles of Assam Black and Earl Grey cold brew liqueurs.

www.whistlersstorm.co.uk

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EAT. DRINK. SLEEP December 2021

Bluewater declares single use plastic bottles ‘Public Enemy Number One’, offers solution Bluewater, a purpose-driven water company providing leading-edge water purification technology solutions for homes, businesses, and public dispensing, told attendees at the recent international ‘The Future Is Water’ symposium in Amsterdam that single-use plastic bottles should be viewed as ‘public enemy number one’. Speaking in early November at the symposium that was themed ‘Using the Power of Sport to Make a Sustainable & Environmental Impact’, Bluewater spokesperson Dave Noble said that throwaway plastic bottles deserved the epithet due to the pollution and contamination created during production, transportation and post-use leaching of chemicals and microplastics from plastic waste dumped in the oceans and landfills. “Single-use plastics have for years been fouling our oceans and rivers with microparticles and toxic, hormone-changing chemicals,” Dave Noble told The Future is Water Symposium audience. He said one of the consequences of the unrestrained use and disposal of throwaway plastic bottles over the past few decades is that microplastics are

now everywhere, in the air, our food, and the water we drink. Recent research has underlined the pervasiveness of microplastics with particles now being found in the poop of new-born babies. It has been estimated that over 17,500 tonnes of plastic enter seas around the planet every year, breaking down into microplastics and leaching chemicals such as endocrine-disrupting chemicals (EDCs), which have been linked to various illnesses such as breast and prostate cancers, diabetes, obesity, asthma, and learning disorders. Bluewater, founded in 2013 by Swedish environmental entrepreneur Bengt Rittri, has made taming the monster of plastics pollution a core part of its mission by harnessing human ingenuity to research and develop sustainable solutions that events, and festivals, can use to create healthier, more sustainable lifestyles and practices. Dave Noble said that Bluewater’s journey in bringing transformative water purifying innovation to events like the British Open golf tournament which in 2019 ended the sale of plastic bottles previously sold at the event, has developed a new hydration business model that is already shaping habits and driving change at festivals around the world. “By leveraging the power of sporting and other events to shape public opinion,

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we are bringing a new sense of purpose to hydrating large numbers of people. That’s why Bluewater refill stations are becoming a regular sight at events where organisers want to reduce their environmental footprint with sustainable hydration initiatives, from the British Open to the Cape Town Marathon, and the Transat Jacques Varbre in France, to name just a few,” said Noble. He noted Bluewater’s innovation, sense of purpose, and mission are aligned with ensuring event organisers not only can provide large-scale sustainable hydration solutions, but also to ensure they can do so in a commercially beneficial way. Refill stations and refillable bottles from Bluewater meet new demands from the event industry, from promotional messaging and digital signage to powerful new water purifier systems, individualised sport-activity-specific remineralisation programs, and totally sustainable bottles. And, the latest generation of Bluewater bottles are zero plastic – made from stainless steel, use only silicone liners and carry loops, and warrantied to last a hundred years. “With our bottles and point of use hydration solutions, we believe we are doing our bit as a business to conserve nature for future generations. And helping events and festivals with our hydration solutions to also do their bit for a cleaner, better, greener world,” Noble said.


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EAT. DRINK. SLEEP December 2021

Sourced Market & Kitchen Opens at Cobham Services

Sourced Market & Kitchen opens with an onsite kitchen and eat-in offer at Extra MSA Group’s Cobham motorway service area, located at Junction 9/10 of the M25. The Cobham destination is the second Sourced Market site located across Extra MSA Group’s estate. The launch brings Sourced Market’s unique offering - an all-day food marketplace that is inspired by farmers markets where local artisan producers, food products and fresh produce can be found under one-roof – to Surrey, while introducing a new eat-in option for visitors looking to relax and dine onsite. The Cobham venue builds on the successful partnership between Extra MSA Group and Sourced Market, with another venue having opened at Leeds Skelton Lake Services in 2020. The new opening will serve up an allday menu from breakfast pastries, deliciously filled brioches, grab & go deli sandwiches, fresh salads, and incredible artisan coffee. Something new for Cobham will be the street food offering including made to order sweet and savoury crepes and a selection of fresh pasta and sauces - as well as a retail section where visitors can buy local preserves, biscuits, fudge, gift hampers … and much more!

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Sourced Market acts as a megaphone for small, independent producers and the new opening at Cobham Services will bring together a curated selection of local produce and food from across Surrey alongside some carefully selected products from further afield. Visitors looking for local produce will be able to buy biscuits and gingerbread from Horsham Bakehouse, local honey, preserves and condiments from Jam Packed Preserves, chocolate from Cocoa Loco, fudge from Mummy Makes, cured meats from Tempus Charcuterie, free range eggs from Chapel Farm and gin from The Gin Kitchen and Silent Pool Distillery. Sourced Market & Kitchen at Cobham will bring locals the perfect coffee stop and a chance to enjoy a curated and unique retail experience that brings together the best of Surrey to eat-in or take home. Gift hampers will be available in-store and customers will be able to create their own bespoke hamper - the perfect present for special occasions or those visiting family and friends. Colin Hughes Managing Director at Sourced Market comments: “Opening Sourced Market & Kitchen at Cobham Services is another exciting step forward for us as part of our growing travel hub strategy. We’re proud to be bringing a

curated flavour of the local region to the busy M25 as well as creating a pit stop for the surrounding community to also discover some of the best kept foodie secrets from across the region.” Andrew Long, Chief Executive of Extra MSA Group commented: “We are really pleased to welcome Sourced Market & Kitchen to Cobham motorway service area. The business’ commitment to finding the very best suppliers and producers fits really well with our own ethos of supporting the local community and economy, as well as providing a quality offer to visitors. “We’re committed to going the extra mile for those that use our motorway service areas, and we’re sure that the new addition at Cobham will help us to bring something truly fresh to the local area.” Andrew Wolfson, CEO at Pembroke VCT commented: ‘’We are delighted that Sourced Market has joined this expansive service station site, continuing on with its growing travel hub strategy. This is a great step forward for the business as they continue to bring together local artisan traders to offer a curated selection of locally sourced produce.’’ sourcedmarket.com


EAT. DRINK. SLEEP December 2021

IMPRESS YOUR CUSTOMERS BY JOINING THE SUSTAINABILITY REVOLUTION WITH CANNED WINES Bath-based Canned Wine Co. are steadily proving there has never been a better time to stock wine in a can. Having achieved triple silver and gold awards in the 2020 Drinks Business and Spirits Business Annual Blind Tastings and the International Canned Wine Competition, as well as awards for their packaging (Drinks International 2020), the Company, in seeking to achieve wider hospitality led stocking, are offering all readers of this magazine an opening offer of 12 cases for the price of 11 – equivalent to a 10% discount – simply quote this publication when ordering. As cans can be recycled indefinitely, with no loss of quality, and require 90% less energy than recycling a bottle, you will be reinforcing your own sustainability credentials by

stocking. In addition cans take up less space, allow faster cooling, are more efficiently transported and, of course, no breakages. There is no compromise on quality either as Canned Wine Co. only use the best quality, single varietal, single vintage wines that excel in cans. The range incorporates 5 different types of premium wines from Austria, France and Spain, presented in beautifully designed 250ML cans.

restaurants and hospitality venues. Our customers love trying something unusual and the exceptional quality of our wines!’

Commenting on the Company’s successes so far, Founder and CEO Simon Rollings says ‘having achieved stocking with over a 100 UK wide businesses, including Harrods, it’s fantastic to see businesses actively seeking sustainable, high quality and exciting wines to list in their shops,

So join the sustainability revolution today and claim your order offer by mentioning this feature. Offer available until 31 December 2021.

Cortado Café owner, Fran Cavilli, also comments ‘Canned Wine Co. gives us the chance to offer an amazing product in the perfect packaging without having to worry about an open bottle or any leftovers. People (and us) just love them! Perfect fit for our café’.

Phone: 01225 780040 E-mail: hello@cannedwine.co Web: cannedwine.co

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EAT. DRINK. SLEEP November 2021

Celebrating Cask - five ways to make your cask ale shine this winter Sales of premium and craft beers went stellar in the lockdown periods, but only the on-trade can offer hand-pulled pints of wellcellared cask-conditioned ales to UK punters.

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Jeff Singer from Beer Piper looks at five key ways to make your cask beers and ales shine this winter...

1.

Serve up some local heroes

Real cask ales are undoubtedly one of Britain’s best inventions, and hospitality venues can tap into the interest of drinkers by stocking beers from local cask breweries. Ales from independent breweries often use locally-sourced ingredients, draw flavour inspiration from the local terroir and create interest with their stories and history.

2.

Ensure your cellar is up to scratch

Cask ales need to undergo conditioning in the cellar - meaning that it needs to be stored and settled correctly before serving to ensure it hits pint perfection. With this in mind, ensuring that your cellar is spotlessly clean is critical. Boasting hygienically clean equipment “backstage” will prevent

the build-up of bacteria, mould, dust and grease - which can contaminate casks and affect quality. Ensuring the cellar is the correct temperature (11 - 13 degrees celsius) is also paramount.

3.

Make sure your beer lines sparkle

Unclean beer lines will kill cask beers, ruining the taste and contaminating them with build-ups of yeast, bacteria, limescale or mould. If customers are served a fobbed beer or a contaminated ale, they will simply not return to your establishment and they will go elsewhere for a perfectly pulled pint. Our BP4 beer line cleaning system ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentallyfriendly chemicals without the need for laborious, time consuming manual cleans and freeing up staff to get on with serving customers.

THE CLEAR ADVANTAGE

4.

Knowledge is power!

Local cask beers often have interesting back stories, which capture the imagination of drinkers and take punters on a journey, allowing them to invest in the brand and feel part of something bigger. Consider a chalkboard-style beer menu where you go into more detail about the cask ales that you are pulling that week. Include tasting notes, menu matches, a bit of background on the brewery and any information on provenance.

5.

Tasting for the win

Offering beer lovers the chance to try a cask ale before they purchase a pint is a great way of enticing drinkers to try new ales or give guest beers a chance. Simply pour a “wee dram” into a smaller glass and offer these tasters for free.

16 Get in touch with Beer Piper by calling 0300 303 2709 or visit www.beerpiper.co.uk


Where the UK food industry meets Informing, inspiring and connecting the industry

We remain committed to supporting this fantastic industry and look forward to running Food & Drink Expo in 2022. Food & Drink Expo is unrivalled in its ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand.

Find out more at foodanddrinkexpo.co.uk This is a trade event. No under 18s will be admitted.


EAT. DRINK. SLEEP November 2021

SMARTair® from Mul-T-Lock opens the door to convenient and cost effective check-ins In today’s landscape where reduced touch-points and low operating costs are nothing short of paramount, security expert Mul-T-Lock is offering a tailored access control solution to all hotel, holiday park and short-break property owners. SMARTair® is a modular and fully scalable access control system that offers an intelligent, yet simple, step up from keys. For hotels and home rental properties in particular, SMARTair® will replace inconvenient keys with a wireless locking system operated by smartcards and even smartphones when used in conjunction with Mul-TLock’s Openow™ app. With so many businesses in the leisure and tourism industry needing to cut operational costs and provide a safe and hygienic service to customers, SMARTair® does away with the need for manned receptions and touchscreens by putting the onus of checking in right in guests’ hands, with security still being closely monitored and operated by system managers. With SMARTair®, lost cards can be cancelled and replacement cards reprogrammed for increased guest security. The system can be tailored to meet each building’s needs and can be

reprogrammed using the latest in access control management software as those needs evolve, without having to replace any physical locking systems – making it a cost effective and straightforward solution for all hospitality venues. With no hardwiring, the system can be installed at low cost with minimal disruption to a business. Designated system managers can also monitor and control access rights – allowing guests access when needed and revoking access once they check-out. The SMARTair® product portfolio also includes energy saving devices for mounting on guest room walls and inroom safes. By utilising the Openow™ app, business owners, facilities managers and security administrators can instantly send, revoke or update virtual keys from the designated SMARTair® software or web browser allowing guests to access properties and rooms via their smartphone.

System managers can be anywhere in the world when controlling access rights; making the whole process more convenient and secure for everyone. This also significantly reduces whole life costing, as it removes the need to replace key cards when they are lost or accidently taken home by guests. An added bonus, Openow™ makes it easy for business owners to organise virtual keys inside the app, check how long they are valid, and protect them further with an individual PIN. If they have virtual keys from multiple sites or premises, Openow™ easily handles those too, with no time wasted wondering where key cards were left and no more appointments to pick them up or have them revalidated. Mul-T-Lock’s SMARTair® system with Openow™ app is the perfect solution for hotels and holiday parks with a high volume of visitors and subcontractors. It is built for businesses where thirdparty contractors are always on-site, hospitality venues that offer rooms for hire and boutique hotels or home rental with no manned receptions.

To learn more about Mul-T-Lock’s SMARTair® access control system and Openow™ app, please call 01902 364200, email internalsales@mul-t-lock.co.uk or visit www.mul-t-lock.co.uk.

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December 2021

EAT. DRINK. SLEEP

Give Thanks For American Craft Beer Thanksgiving is a national holiday in America that traditionally celebrates the autumn harvest and takes place on 25th November. It’s a good excuse for an American themed evening at your venue featuring traditional foods such as turkey, stuffing, cranberry sauce and pumpkin pie. And, of course, no celebration would be complete without high quality American craft beer to accompany your food dishes and reinforce the flavours of the States. Beer has a wider flavour spectrum than almost any other beverage and can accompany almost any food partner. Here’s a guide to pairing American craft beer with traditional American Thanksgiving fayre: Turkey and stuffing – pair with a brown ale (eg. Cigar City Maduro). The caramelisation of the turkey when roasted echoes the toasted, full rich character of a brown ale. The beer is full bodied and packed with flavour but not heavy enough to overpower the taste of the bird. Cranberry sauce – pair with a sharp, tangy, zesty beer such as Gose or Fruit Lambic to compliment the tartness of the cranberry. Springdale Kriek Mythology, a sour cherry beer using whole cherries and puree aged in oak barrels for a year is a good choice. Mashed Potato– the milder flavour notes of spuds call for a similarly matched beer such as lager with its refreshing yet clean, crisp flavour profile. Try Oskar Blues Mama’s Little Yella Pils for a true taste of America.

Ensure you’re stocking a nonalcoholic beer for those who prefer to enjoy their Thankgiving dinner with all the flavour of alcohol but without the effects, eg. new Athletic Brewing Run Wild Alcohol-Free IPA

peanut butter and many more that offer endless possibilities for festive pairings.

American craft beers are available from national wholesalers or direct from e-commerce sites such as www.thecascadeclub.com or uk.athleticbrewing.com

Restauranteurs and chefs are welcome to make use of the free resources available on www.brewersassociation.org including the newly updated and expanded Craftbeer.com Beer & Food Professional Course downloadable free of charge.

Look out for beers with speciality ingredients such as coffee, chocolate,

More info: www.brewersassociation.org

Veggies – the bitterness of green leafy vegetables pairs well with a hop-forward beer with a bitter finish such as a pale ale or IPA, eg. Sierra Nevada Pale Ale. Pumpkin Pie – this classic, heavily spiced, sweet dish needs an equally bold, complex beer to stand up to it such as a porter or stout. Try New Holland Dragon’s Milk Bourbon Barrel-Aged stout for a decadent, rich, luscious beer with a of depth of flavour that will compliment the pie perfectly.

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- New campaign highlights food allergy law

December 2021

With new legislation on allergen labelling coming into force next month, the Chartered Trading Standards Institute (CTSI) is hosting a campaign to inform businesses of their responsibilities to label food correctly. The Be Allergy Aware campaign was created by the Greater Gwent Food Group – a partnership between Blaenau Gwent, Caerphilly, Monmouthshire, Newport City and Torfaen councils – with the support of the Food Standards Agency (FSA). It includes a handy factsheet for businesses, a series of posters in several languages reminding customers to notify staff of any allergies they may have, and an indepth information video explaining the risks of improperly labelled food. It urges businesses to “double-check, never guess” whether the food they sell contains ingredients that may be allergens, and whether their customers have any food allergies or intolerances. The campaign arrives ahead of the implementation of ‘Natasha’s Law’ on October 1st, which will require all food businesses to provide full ingredient lists and allergen information on foods pre-packaged for direct sale in the UK. The law is named after Natasha Ednan-Laperouse, a 15-year-old who tragically died after suffering an allergic reaction to a baguette that contained sesame seeds but which did not declare allergens on its packaging. Natasha Allergy Research Foundation said: “We are delighted to see the Greater Gwent Food Group launch a multi-lingual resource to assist food businesses in preparing for compliance with Natasha’s Law coming into effect in less than a month. It captures the essence of the work our charity has done by reinforcing a key message of ‘Never Guess, Be Safe Not Sorry, Be Allergy Aware’ and we are confident this tool will be instrumental in creating awareness for staff within local business by creating an understanding of the importance of food allergy safety in saving lives.”

EAT. DRINK. SLEEP

Be Allergy Aware

The 14 allergens that must be declared by law when used as ingredients are:

food businesses, they can seek advice from their local trading standards service on this important issue.”

1. Celery 2. Cereals containing gluten 3. Crustaceans 4. Eggs 5. Fish 6. Lupin 7. Milk

Dilys Harris, Senior Trading Standards Officer, Caerphilly County Borough Council, on behalf of the Greater Gwent Food Group said: “We are proud to launch this valuable resource on food allergens which has been produced with the support of the FSA and Trading Standards Wales. It will be used by local authorities across Wales, England and Northern Ireland and is suitable for food businesses, food law enforcement officers and educational establishments.

8. Molluscs 9. Mustard 10. Nuts 11. Peanuts 12. Sesame seeds 13. Soya 14. Sulphur dioxide

While Natasha’s Law has been welcomed by campaigners, consumer groups and regulators, recent research has highlighted a worrying lack of awareness on the part of the food industry about the new requirements. Standards organisation GS1 found that eight in 10 food business owners feel unprepared for the new regulations, while four in 10 have never heard of Natasha’s Law. David Pickering, CTSI Lead Officer for Food Safety, said: “CTSI welcome the introduction of the requirement to provide consumers with information on labels about allergenic ingredients on a wider range of food. “This additional information will enable consumers to make safer informed choices and whilst it may be a challenge for some

“We aim to promote the importance of clear, accurate food information that consumers can trust and the supply of safe food’.” Nathan Barnhouse, Direc tor of the FSA in Wales said: “Food hypersensitivity is a priority for the FSA and our ambition is for the UK to become the best place in the world for people living with food hypersensitivities. “The upcoming changes to labelling requirements for prepacked for direct sale (PPDS) food are a huge milestone for people living with food allergies and will help protect them by providing potentially life-saving allergen information on the packaging.” #BeAllergyAware For more information please click here.

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EAT. DRINK. SLEEP December 2021

Licensing SAVI launches to 300 pubs, bars and clubs across West Yorkshire to improve safety for staff and customers

West Yorkshire’s high profile Violence Reduction Unit, which is part of the Mayoral Combined Authority and leads a number of partner organisations across the county to tackle violent crime, today announces the launch of a pioneering licensing initiative to improve the safety and security of bars, pubs, clubs, restaurants and hotels. A total of 300 specially selected licensed premises across Bradford, Calderdale, Wakefield and Kirklees Metropolitan District Council areas are being invited to take part in the scheme, which encourages venues to

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improve their operational security and management practices year on year. It means West Yorkshire has become the first county in England and Wales to officially launch Licensing Security & Vulnerability Initiative (Licensing SAVI), which has been developed at the request of the Home Office by Police Crime Prevention Initiatives (Police CPI), a policeowned organisation, which works alongside the Police Service around the UK to deter and reduce crime. Independent from the alcohol drinks industry, Licensing SAVI is backed by the National Police Chiefs’ Council (NPCC) and Project Servator, a policeled vigilance scheme to deter terrorist

attacks at crowded places. Its aim is to provide safer and more secure venues for managers, staff, customers and local communities and to reduce the demand on hard-pressed police forces and NHS Ambulance Services and Accident & Emergency Departments. Available to licensees as an on-line self-assessment, Licensing SAVI covers critical issues like responsible drinking, drugs misuse, violent behaviour and safeguarding vulnerable customers through to preventing opportunist theft and improving physical security, such as lighting and CCTV systems. Most measures included in Licensing SAVI can be introduced quickly and at little or no cost.


The survey found that adults feel significantly less safe in licensed premises today than they did prior to the first national lockdown in March 2020. The fall in feeling safe was largest in nightclubs – down from 81% pre-pandemic to 48% today and bars and pubs from 93% to 64%.

Licensing SAVI provides, for the first time, consistent standards, guidance and advice that licensed premises in England and Wales need to meet the requirements of the Licensing Act 2003 and promote the four Licensing Objectives: Prevention of Public Nuisance; Prevention of Crime and Disorder; Protection of Children from Harm; and Public Safety. Licensing SAVI includes a non-assessed guidance section on counter terrorism and a COVID-19 risk assessment template for licensees to use if they wish. Licensees that complete the selfassessment will receive a StarRating and can apply for Licensing SAVI Accreditation and an Award for display to show the efforts undertaken to enhance safety. Its launch is timely because it can become part of a venue’s business recovery planning and as a refresher resource for the return of staff who have been furloughed and the recruitment and training of new staff to replace those who have left.

Asked whether they agreed with the statement that ‘recent publicity around the safety of women and girls has made it more important for licensed premises to improve their safety procedures’, a total of 79% of adults agreed that they want safety improvements in nightclubs whilst 76% want improvements in bars and pubs. Support was greatest among women. In nightclubs, 83% of women want improved safety compared to 75% of men. In bars and pubs, the percentage point difference was greater with 81% of women wanting safety improvements compared to 70% of men. The initiative is being funded by the West Yorkshire Violence Reduction Unit (WY VRU), which seeks to tackle violent crime and the underlying causes of violent crime through early intervention, prevention and education by working closely with key partner organisations including health, police, local government, education, youth justice, prisons, probation and community groups. The WY VRU is delivering the initiative in partnership with the West Yorkshire Public Health Reducing Violent Crime Network, which includes Public Health, Police and Council Licensing Teams.

Director of West Yorkshire Violence Reduction Unit, Chief Superintendent Jackie Marsh, said: “Given the unprecedented experience that the sector has endured over the past year or so, it is really important that we are able to support venues across the county in providing a safe environment to operate within. “By funding this initiative and anticipating any potential issues, we can give premises the knowledge, security and confidence they require that will ultimately work to reduce the incidence of violent crime and associated issues. Particularly aside the backdrop of preventing violence against women and girls, as well as the kickstarting of the night-time economy, this partnership approach represents another step in the right direction.” Sarah Muckle, Director of Public Health for Bradford Council and Lead Public Health Director for West Yorkshire and Harrogate Health and Care Partnership, said: “We are proud of the partnership between the VRU and all the joint work taking place. Providing a safe and secure environment for communities is a priority for us all. Giving local businesses good guidance to keep their premises safe and secure is one way we can help achieve this.” Business Lead for Licensing SAVI, Mark Morgan, a former Police Superintendent, said: “I look forward to supporting West Yorkshire with Licensing SAVI, which will contribute to safer licensed premises and reduced alcohol-related violence.” The roll-out of the initiative to Bradford, Calderdale, Wakefield and Kirklees is to assist them to work towards the accredited standards already achieved by Leeds. Contact: Licensing SAVI

enquiries@licensingsavi.com https://licensingsavi.com/

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EAT. DRINK. SLEEP

This Network is led by Chloe Froggett, Knowledge Hub Manager, WY VRU, and Emm Irving, Manager for Improving Population Health, West Yorkshire and Harrogate Health and Care Partnership, and Public Health.

December 2021

YouGov research commissioned by Police CPI of 5,050 adults aged 18-45 in England between 16 August – 5 September were asked about safety in licensed premises with safety defined as ‘where efforts have been made to prevent crime, reduce harm and where staff will support you if you are feeling vulnerable’.


EAT. DRINK. SLEEP December 2021

Hotels and restaurants are dreaming of a Covid-free Christmas – here’s how to make it a reality Minoo Patel, Head of Technology at BonaCaeli, shows how technology can help hotels and restaurants protect staff and customers and prevent another lockdown Christmas is a special time of year in the hospitality industry. Office parties, family bookings, lavish Christmas menus and generous tips all help to boost profits. But, in 2020, a series of lockdowns and other restrictions led to the worst festive season ever – with takings between Christmas Eve and Boxing Day down almost 80% on the previous year. This year, hotel and restaurant owners are fervently hoping that another lockdown will not de-rail Christmas. But even without further restrictions, a surge in Covid cases could lead to serious staff shortages in an already stretched industry. There is, however, an alternative to masks and social distancing that has yet to be considered – and could be a game changer. Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air

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for up to three hours. But by actively removing such virus-carrying particles from the air, we can dramatically reduce transmission rates. And the technology already exists. The AirVSAFE 2000 air purifier from BonaCaeli removes 90% of airborne pathogens in six minutes. When run continuously for seven hours or more, it removes 99.999% of pathogens – better than any other air purifier on the market. By installing an AirVSAFE 2000, you can pro-actively tackle the spread of Covid in your bar or restaurant and prevent a repeat of Christmas 2020. In doing so, you’ll reduce the need for social distancing, protect valued staff and enjoy a traditional Christmas without fear of infection. Why choose the AirVSAFE 2000? There are many air purifiers on the market – but none can match the

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Unlike simple air purifiers, the AirVSAFE deactivates viruses and kills pathogens. The unique technology behind AirVSAFE was funded by the UK government due to its enhanced performance compared to existing air purifiers. The AirVSAFE uses a Triple Air Treatment (TATTM) system of micro-filters, high powered UV-C radiation and a unique bio-wash system that passes air bubbles through medical grade disinfectant. It provides the highest level of protection of any air filter.

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The eastern Democratic Republic of the Congo has seen years of economic and political turmoil, which has impacted the well-being of local communities and threatened the unique biodiversity of the area. Now, a new partnership will promote better livelihoods for local farmers and protect the region’s endemic and critically endangered Grauer’s gorilla. The Gorilla Coffee Alliance was launched today by the United States Agency for International Development (USAID); Nespresso; Olam Food Ingredients (OFI); international nonprofits, TechnoServe and the Wildlife Conservation Society; and Congolese social enterprise, Asili. Over five years, this initiative will partner with 8,500 farming households to improve their coffee production and sales and reduce poaching and deforestation around Kahuzi-Biega National Park in DRC’s South Kivu province. “USAID’s launch of the Gorilla Coffee Alliance is a critical milestone for the U.S. Government’s partnership with the Congolese people and the product of over a decade of USAID’s investment in working alongside Congolese farmers to replant coffee trees in a conflict-ravaged region,” noted USAID DRC Mission Director Paul Sabatine. “Revitalizing DRC’s coffee sector makes me proud to coinvest alongside Nespresso and OFI, particularly given our common desire to promote sustainable livelihoods by protecting Congo’s wildlife and natural resources.” Kahuzi-Biega National Park is a UNESCO World Heritage Site and one of the few remaining habitats of the world’s 6,800 estimated remaining eastern lowland or Grauer’s gorillas. But, political unrest, population growth, and the absence of sustainable economic opportunities in the area have put the national park and the wildlife it protects at risk from illegal logging, poaching, and mining. The Gorilla Coffee Alliance aims to address this challenge by helping local families to establish environmentally sustainable ways to earn income, improving access to essential health services, and working with community institutions to become advocates for conserving the national park. The Alliance will improve total farm productivity to support farmer revenues and protect long-term soil health, biodiversity, and the vital ecological function of one of the world’s largest forests.

“The greatest force for conservation is a local community that is invested in protecting its natural resources,” said TechnoServe CEO and President William Warshauer. “We are excited to join these extraordinary partners and apply TechnoServe’s long experience supporting coffee-growing communities to help the people of the Kahuzi-Biega National Park area create healthy communities, sustainable economies, and a flourishing ecosystem.” The environmentally sustainable production of coffee is central to this vision. South Kivu’s climate is well suited for growing high-quality coffee, and its sales in specialty coffee markets have increased in recent years. Around Kahuzi-Biega National Park, however, farmers struggle to access the training, high-quality coffee seedlings, and shade trees needed to improve their production; and many local coffee washing stations do not have enough capacity or technical ability to adequately process locally grown coffee. Guillaume Le Cunff, CEO of Nespresso, said: “We’re incredibly proud to be joining this partnership to breathe new life into the region’s coffee industries and communities, which will foster vital economic growth while preserving local ecosystems in Kivu. Through our Reviving Origins program, we have been working to successfully revitalize production in several challenged coffee producing regions around the world since 2019, and we’re excited about the important projects underway in the Democratic Republic of the Congo. We strongly believe that coffee can be a force for good, because it can help to shape communities and preserve landscapes, leaving a positive impact on the lives of people and nature.” Vivek Verma, Managing Director and CEO of the OFI coffee business, said: “This ambitious alliance will be a real game changer for a region that has faced conflict, poverty, and natural disaster. Building on years of close collaboration with local farmers, we will help Kivu to build its reputation for exceptional coffee and make a real difference to long-term farmer revenues. But our vision goes far beyond coffee. With the help of our partners, we will bring innovation to local farming systems, helping to improve lives and livelihoods, regenerate soils, and protect precious biodiversity in the world’s second-largest tropical forest. And using the

December 2021

USAID, Nespresso, Olam Food Ingredients, TechnoServe, the Wildlife Conservation Society, and Asili will partner to support sustainable agriculture and rural enterprise to reduce threats to the critically endangered Grauer’s gorilla

EAT. DRINK. SLEEP

Gorilla Coffee Alliance to Enhance Rural Livelihoods and Wildlife Conservation in the Democratic Republic of the Congo

sustainability insights platform, AtSource, we will be able to monitor the progress we are making towards the desired social and environmental impact.” The Gorilla Coffee Alliance, which is made possible due to the support of the American people through USAID in partnership with Nespresso’s Reviving Origins program and OFI, aims to revitalize coffee production in regions impacted by adversities ranging from climate change to conflict. The Alliance will train farmers in regenerative agriculture and help local entrepreneurs and farmers set up nurseries that provide high-quality coffee and shade-tree seedlings. It will also work with coffee washing stations to enable them to access finance and technical assistance that will improve their capacity to process coffee at quality levels demanded by Nespresso and other specialty markets. Participating washing stations are expected to double their output by 2026. Taking a holistic approach, the Alliance will also work with local families to improve community resilience, health, and engagement. The initiative will build the entrepreneurial skills of young and Indigenous people, particularly in nonfarming households, so they can start environmentally sustainable businesses. It will also train families in communities surrounding the forest to enable them to improve their nutritional status and financial literacy and plant kitchen gardens. Through the Asili platform, the Alliance will improve access to health clinics and clean water points. Lastly, it will help to mobilize existing community governance structures to support conservation and combat poaching, logging, and mining. Deo Deo Kujirakwinja, WCS DRC Technical Director, said: “Engaging the community surrounding Kahuzi-Biega National Park is critical to protecting Grauer’s gorillas. The Gorilla Coffee Alliance will help ensure a future for these great apes, which are a key part of the Democratic Republic of Congo’s natural heritage.”

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