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eat.drink.sleep December 2017

Annual Review

Audrey Gaffney Associates Castleknock Hotel & Country Club - p28-29 Niall Cummins Photography

OVER 100 MONEYThe biggest fixtures,

23 Premier League live games, including:

Arsenal v Tottenham

Saturday 18 November, 12.30pm Premier League

Man City v West Ham Sunday 3 December, 4pm Premier League

Man Utd v Man City

Sunday 10 December, 4.30pm Premier League

Leicester v Man Utd

Saturday 23 December, 7.45pm Premier League

Huddersfield v Man City Sunday 26 November, 4pm Premier League

West Ham v Chelsea

Saturday 9 December, 12.30pm Premier League

Arsenal v Liverpool

Chelsea v Newcastle

Saturday 2 December, 12.30pm Premier League

Liverpool v Everton

Sunday 10 December, 2.15pm Premier League

Everton v Chelsea

Friday 22 December, 7.45pm Premier League

Saturday 23 December, 12.30pm Premier League

Newcastle v Man City

Crystal Palace v Arsenal

Wednesday 27 December, 7.45pm Premier League

Thursday 28 December, 8pm Premier League

MAKING OPPORTUNITIES back-to-back. Served all day

All England and Ireland’s Autumn International matches exclusively live

England v Australia

Saturday 18 November, 3pm Autumn International

England v Samoa

Saturday 25 November, 3pm Autumn International

Ireland v Argentina

Saturday 25 November, 5.30pm Autumn International

Live action from EFL, SPFL and La Liga including:

Leeds v Middlesbrough Sunday 19 November, 1.15pm Sky Bet Championship

Real Madrid v Barcelona Saturday 23 December, 12pm La Liga

Celtic v Rangers

Saturday 30 December, 12pm Scottish Premiership

Plus, don’t miss PDC Darts this November and December

Grand Slam of Darts

Saturday 11 - Sunday 19 November PDC Darts

World Championship Darts

Thursday 14 December - Tuesday 2 January PDC Darts


08448 244 930

Statistics quoted refer to content shown on Sky Sports channels between 16/11/17 to 31/12/17 and are correct at the time of print: 08.11.2017 and may be subject to change. England and Ireland Autumn International matches exclusively live in the UK. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge.

EAT. DRINK. SLEEP October 2017

The Bar & Pub Show - Show Preview

Snacks packed with personality The Openshaw family have been making great tasting savoury snacks for over 40 years. We are based in Wigan, Lancashire, a town with a strong industrial heritage and spiritual home of rugby league & northern soul. Our manufacturing plant is located on the banks of the picturesque Leeds & Liverpool canal, a short distance from Wigan Pier, which was made famous in George Orwell’s classic novel. We make a wide range of tasty snacks using recipes and cooking methods passed down through the generation, which we believe makes our products a cut above the rest. Our factory has been awarded BRC “grade A” accreditation and we always strive to deliver total satisfaction for customers & consumer alike.

+44(0)1942 825840



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 2017 4 Industry News

Publication Manager

19 Annual Review

Michael Amor 01843 591 523

42 Contract Furniture & Furnishings 54 Commercial Bathrooms & Washrooms

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66 Directory

Jodie Little 01843 582 733


Jeremy Tring

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EAT. DRINK. SLEEP December 2017

Industry News

Launch of London Wine Fest A new multi-event wine festival, London Wine Fest, is set to launch in London this November.

The idea for London Wine Fest was conceived by Zsolt Szente, a Hungarian Aiming to bring London consumers and trade representatives entrepreneur living in London. Zsolt’s family has worked together to ‘sip and socialise’ with winemakers and wine in wine for generations. experts from around the world, the wine fest will focus on a Inspired by the tradition of single wine theme or country per event, taking wine lovers wine harvest festivals in old of all kinds on a journey of discovery around the wine world, winemaking countries and festival founder Zsolt Szente said. the amazing community The first event, Hungary – New Wines from the Old World, atmosphere around them, he takes place at Studio-Spaces in Wapping on 17-18 Nov 2017. decided this was something While primarily consumer-focused, it is hoped the event will London was missing. encourage sommeliers and wine buyers to discover classic London Wine Fest will present a series of themed festivals and new wines from this historic Old World wine country, with around wine, with events expected to take place every two to registration free upon presentation of a business card. three months focusing on a new country/wine region/type of wine. Top producers from regions such as Tokaj, Mátra, Eger, Somló, Balaton, Szekszárd and Villány will be represented, ‘Our event series builds on the social element of wine and with winemakers on hand to talk about and pour wines for how it’s best to appreciate it amongst your family and friends,’ attendees. Zsente added. ‘It’s not about the “posing” side of wine. It’s ‘With around 80% of Hungarian wine being consumed within Hungary, many of these producers are from small wineries who would otherwise never be seen in the UK,’ Szente told Imbibe. ‘By taking part in the event, attendees are helping to gain exposure for these small artisanal wine businesses in London – the most exciting city in the world for wine.’

more about experiencing new tastes, getting to know more about less commercially available regions/wineries/varieties etc, and meeting the vintners who create these wonderful grape juices.’

The second event (planned for February 2018) will be on the theme of sparkling wine.

Dishoom sets its sights on Manchester

Indian café and restaurant group Dishoom has applied to open a new site in Manchester city centre. The group has applied for a premises licence to open inside Manchester Hall, the Grade II-listed former Freemasons Hall which relaunched last month as an eating and drinking hub following a revamp. Masons restaurant, Spanish tapas and gin restaurant Pintura and bar brand Fable have so far opened at the venue. Dishoom was founded in 2010 by Kavi and Shamil Thakrar and Amar and Adarsh Radia with the opening of their first restaurant in Covent Garden, inspired by the Irani cafés of Bombay. Amar and Adarsh Radia left the business earlier this year. The group now has six sites, including its first site outside London which opened in Edinburgh last year.


75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.

To find the right package for your hotel


08448 245 245

*Source: TNS hotel study consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain. T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom (excluding Scottish Islands and Channel Islands). Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £106 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Assassin’s Creed ©Twentieth Century Fox. The Great Wall ©Universal Pictures. Strike Back ©Sky UK Limited. Scandal ©2017 American Broadcasting Companies, Inc. All rights reserved. Correct at time of supply: 02/11/17.

Novus Revitalises Kensington Hotel Façade

December 2017


Industry News

‘Iconic’ Yorkshire hotel to be revitalised with £1m investment The money will help bring the hotel up to Provenance Inns and Hotels Group’s standards. The Cleveland Tontine at Staddlebridge, acquired by the Yorkshire-based Provenance Inns and Hotels Group last summer, has undergone a £1m upgrade to bring it up to the group’s standards. The second phase has been completed and new menus have been introduced to reflect the Cleveland Tontine’s tradition of French cuisine with a Yorkshire flavour. The inn, built in 1804 on the edge of the North York Moors, is a listed building so the refurbishments were carried out carefully. The main entrance has been refurbished and the bistro bar has undergone extensive changes to relocate its entrance, bar and toilets. Outside, a new sound-attenuating fence along the entire western boundary reduces traffic noise from the A19 and the car park has been increased by a further 40 spaces. The exterior of the building has been redecorated, the chimneys replaced and new signage incorporated. Chris Blundell, chairman of Provenance Inns, said: “The Tontine has been hugely popular over the decades so when the opportunity arose to acquire it, we felt it fitted exceptionally well with our other locations. Our programme of development has been designed to complement the inn’s history and enhance its iconic nature.” “It has been a labour of love. I have always had deep affection for the Tontine and my own passion for high quality regional food and welcoming inns seemed to fit perfectly with its reputation.”


The exterior of a prestigious four star London hotel has been completely refreshed by the team from Novus Property Solutions who repainted the exterior façade. Located in the heart of Kensington, just a few minutes’ walk from the Natural History Museum, Royal Albert Hall and Harrods, the Park International Hotel is a contemporary 171-bedroom hotel housed in a stunning converted Georgian style town house. The hotel is one of 148 gold standard serviced accommodation, hotel residences and boutique lifestyle hotels across Europe, Middle East, Africa, North Asia, Southeast Asia and Australia owned by Frasers Hospitality Group. The hotel’s beautiful white painted façade is in keeping with the building’s Georgian heritage and reflects the style of the street, creating the perfect first impression for hotel guests as they arrive. With a date set for a VIP guest to visit the hotel, the redecoration of the exterior paintwork had to be completed to a strict five week deadline from start to finish. Seven operatives from Novus’ Leighton Buzzard office repainted the front façade of the hotel on the ground and first floors up to the balcony height, in addition to all the windows, doors, steps and metal railings. Novus specified the products required, with a colour scheme of black, white and silver used to remain true to hotel’s style. Dulux Weathershield Smooth Masonry paint was used for the blockwork. The high performance paint is formulated to resist flaking, peeling and mould staining as well as being UV resistant, meaning that the hotel’s exterior will remain bright white for years to come, whatever the weather. Undercoat and gloss from the Dulux Weathershield range was applied to the metal railings as well as the exterior windows and doors to ensure a long-lasting, weather-resistant finish for the hotel. A two part water-based Epoxy floor paint from Johnstone’s was used for the hotel’s steps with a powder applied in between coats to create the anti-slip effect and ensure a hard hardwearing finish was achieved. As well as the tight five-week deadline, the project also posed the challenge of access particularly regarding scaffolding due to its location on an extremely busy road in the middle of Kensington. Jamie Grant, contracts agent from Novus commented: “The timescale was very tight and there was no scope for delay due to the chairman’s visit, but we rose to the challenge to deliver it on time as agreed. While we had to work around the clock to complete within the five week deadline, but the team were constantly mindful of hotel staff and guests to ensure that the works didn’t cause any disruption.”

If you’ve been hoping for a musically-inspired rum as of late, you’re in luck as Bacardi has announced the release of its first-ever rum variant in collaboration with electronic trio Major Lazer. The Bacardi X Major Lazer limited edition is a result of the brands ‘passion for music’ and the Caribbean sound of Major Lazer. Major Lazer’s Diplo, Jillionaire and Walshy Fire worked with the Bacardi maestros de ron (master blenders) to create a rum blend that ‘expresses the flavours of the Caribbean’.

December 2017

Bacardi releases rum in collaboration with Major Lazer

Described as having a warm, silky body with tropical fruit, cedar, almond and vanilla notes, the blend is filtered before and after ageing, has a rich amber hue, and has been tropically aged for a minimum of three years. ‘Creativity is in our blood. We create music on pretty much a daily basis, but creating our own rum is the stuff of dreams,’ revealed Major Lazer member and rum lover, Jillionaire. ‘We’ve worked with Bacardi to create this unique blend, something that we feel really embodies The Sound of Rum and links rum and music in a way that’s never been done before.’ The exclusive bottling is priced at just £20 and available to purchase via Amazon.

Dishoom sets its sights on Manchester

Loungers’ turnover passes £90m mark

Indian café and restaurant group Dishoom has applied to open a new site in Manchester city centre.

Café/bar/restaurant group Loungers continued its rapid growth in its last financial year, as its turnover moved past the £90m mark.

The group has applied for a premises licence to open inside Manchester Hall, the Grade II-listed former Freemasons Hall which relaunched last month as an eating and drinking hub following a revamp. Masons restaurant, Spanish tapas and gin restaurant Pintura and bar brand Fable have so far opened at the venue. Dishoom was founded in 2010 by Kavi and Shamil Thakrar and Amar and Adarsh Radia with the opening of their first restaurant in Covent Garden, inspired by the Irani cafés of Bombay. Amar and Adarsh Radia left the business earlier this year. The group now has six sites, including its first site outside London which opened in Edinburgh last year.


Industry News

The business saw revenues climb from £68.5m to £91.8m in the year to 23 April 2017, representing a 34% rise in net sales. That was thanks to another 20 site openings, including 16 Lounges and four Cosy Clubs. Meanwhile, like-for-like growth was 5.3%, up from 2.2% in the prior year. Like-for-like sales growth for the current year to date (24 weeks to 8 October 2017) was even stronger, up 7.4%. Underlying EBITDA for the year to 23 April 2017 was also up, from £8.4m to £12.3m. Loungers attributed the 46% increase to strong cost control and the renegotiation of a number of supplier contracts, as well as benefitting from economies of scale.


EAT. DRINK. SLEEP December 2017

New hospitality jobs website launches Finding the perfect hospitality industry candidates has just got a whole lot easier thanks to new jobs website When you’re running a busy pub or restaurant trying to find and attract the best people to work for you can be time-consuming and frustrating. But with the launch, the need to spend hours searching and scouring for the perfect candidates will be a thing of the past. is a brand-new jobs website, for both recruiters and job seekers, offering genuine talent matching capabilities for all hospitality positions. Launched to cater to the changing needs of its clients and the new managed agreements flooding the market, the newly launched website has been designed specifically for the needs of the hospitality sector. It provides clients with candidate alerts, that will notify them when a candidate that meets their criteria has uploaded their CV and are actively looking, and job alerts by email to all registered job seekers that have created bespoke search criteria. offers clients an area to search CV’s for the perfect candidate. This CV database allows you to source candidates who might not have considered a career with you before. The database is a tool to help boost the quality of your candidates as well as building a solid talent bank for the future. Speaking about their exciting new online platform, MyPubGroup Ltd Managing Director Helen Lees, said: “Our approach ensures that our clients aren’t going to miss out on the perfect candidate and potential candidates won’t miss out on their perfect job. Candidates are matched to our clients using relevant key data, freeing up their time to recruit the perfect candidate and allowing more time to spend on running their businesses.” 8

Kim Tomlinson, head of operations,

There are a variety of options and features that clients can use to attract to the perfect candidate. They can upgrade their position to a ‘Featured Job’ where the vacancy will hold prime position on the homepage for high impact helping to ensure that the job gets noticed by all job seekers. There is also ‘Candidate of the Month,’ a feature that will showcase one outstanding CV that has to be seen, proactively bringing the ideal candidates to their clients. Head of Operations, Kim Tomlinson says, “We are sector specialists focusing solely on the pub and hospitality sector and have designed and developed the site specifically with that in mind. It’s a platform that is easy and efficient for both clients and candidates to use, offering bespoke search criteria that ensures that job vacancies are filled with the best people for the job.”

December 2017


Former Titanic Executive Head Chef Launches New Catering Company Phil Green founder of Amorous unveils new private dining and large scale catering business A passionate and highly experienced head Dine, Phil developed the business creating chef has set out alone to make waves in the delicious dishes and recipe ideas from both catering industry in Liverpool. his innovation as a chef and his experience. Former Titanic Hotel Liverpool Executive Head Chef Phil Green has opened an elite catering business serving corporates and private clients across Liverpool, Lancashire, Cheshire and North Wales - Amorous Catering.

Phil was trained by Chef Graham Tinsley, MBE, who he still regards as his mentor today. He has influence amongst top UK Chefs including best friend and fellow Carden Park trainee James Durrant, who worked in London with Gordon Ramsey for 10 years becoming one of his group executive head Phil, alongside a team of esteemed chefs chefs. and front of house staff, has already began to cater for large scale events and corporate “James is a well-known chef within the functions, as well as weddings, birthdays and upmarket restaurant industry and has won VIP celebrations, both remotely and from the prestigious Acorn Award, I’m lucky to their fully-equipped base in North Liverpool. be surrounded by a network of driven and successful chefs who are passionate about “Having worked for high-end hotels and making quality and great tasting food.” restaurants, I’m passionate about serving the best quality food and ingredients with Phil’s aspirations for opening his private exceptional service,” added Phil. dining business is to work for different clients and cater to their individual needs “The ultimate aim of the company is to ensure and expectations. every event is not only executed and delivered to perfection but exceeds the expectations of “I love the idea and prospect that opening our clients and so far we’ve had some great your own business can bring, I’m excited about feedback.” working with a range of different clients. For as long as I can remember I always wanted my “We have enormous experience in preparing own business, more so over the last few years.” and executing culinary events. Regardless of the size of the event, the same level of service Keen to develop and grow individuals and perfection is always provided - we help our to become established chefs, Phil will be clients entertain their guests.” investing into young talent and provide trainees with the time and dedication to With 20 years experience as a chef, Phil become outstanding in their field. trained in hospitality at Roby College before heading to the multi-award winning Carden “I want to put back into the industry what I’ve Park. He has since worked within a range taken out of it. I want to teach and develop of roles across the UK including, North the younger chefs the correct way of cooking Yorkshire, North Wales and Hampshire over time. It’s a journey that will provide young before returning to Liverpool to open chefs with the experience and skills to prosper the Titanic Hotel and Rum Warehouse as in the long run. It’s my time to give back and Executive Head Chef on the docks. help create tomorrows top chefs,” he added. After working and training alongside some To find out more about Amorous go to of the iconic chefs of today and working or email for an award-winning catering company,


December 2017


Tips for choosing filled bedding

What’s the best bedding for Ensuring a great night’s sleep for guests is a vital part of the overall guest experience, but with so much choice now when it comes to filled bedding products where do you start? The list of different requirements needed from filled bedding is almost endless! And when the needs of hotel guests vary so much in terms of their personal sleep preferences, how do you choose the one duvet and pillow that suits everyone? For example, while a natural feather and down filled option is often considered to be a luxury solution for a fabulous sleep experience, it may be less practical in terms of being able to wash cost effectively or in-house to keep it fresh and clean? Then the needs of some guests who suffer from allergies also need to be considered, plus many guest prefer that their children sleep under a synthetic option. So the team at The Fine Bedding Hospitality Division has put together


this helpful guide - sharing their experiences of the most typical considerations their customers look at when making bedding decisions.

Synthetic vs Natural This is often the first decision a housekeeper or hotel owner makes. For some, only natural filled bedding is right for them and their guests. Natural filled bedding has been traditionally used in the hospitality sector as it’s seen as more luxurious. As well as the quality of the overall product itself, hoteliers should also consider the industry standards in quality assurances regarding the traceability of natural feather and down fillings. This can be an important message to pass on to guests – most of whom find animal welfare important. The Fine Bedding Company products carry globally recognised quality assurances that that certify no live plucking or force feeding practices occur in creating its feather and down duvets and pillows, and products are fully traceable from farms to finished product.

It’s fair to say that hoteliers who opt for synthetic fill are certainly not compromising on luxury, quality and the sleep experience. The Fine Bedding Company’s luxury Boutique Silk duvet filled with Smartfil® Air blended with silk, with a bound-edge cotton outer, is hugely popular with hoteliers and guests alike. With such significant advances in how fillings are produced now, synthetic filled products feel super-luxurious and carry many additional benefits such as wicking away moisture and breathability. Plus they’re designed for the demands of modern hospitality requirements: allergy-friendly, extremely long lasting (maintaining loft and structure) and washable. The Fine Bedding Company Hospitality Division has also just launched a completely new to market luxury SMARTDOWN® range. It’s made from fine, lightweight fibres created from recycled PET bottles, which is spun and blown into cassettes in the same way as down, to deliver a state-of-the-art, environmentally sustainable duvet that’s almost indistinguishable from


natural down in loft and hand-feel. It also happens to be washable, just like the rest of the synthetic range, so it makes a great alternative!


December 2017

Owners and operators consider the cost of laundering as a high priority when they’re making their choice. The washability of products has also advanced hugely in recent years; independent tests have proven that even after 20 washes The Fine Bedding Spundown duvet maintains its original quality, loft and structure. There are huge cost efficiencies to be made by choosing bedding that can be washed in a commercial machine on-site, not to mention the operational efficiencies that can be achieved by not waiting for bedding to be transported off-site and back again. From an operational standpoint, by using SmartfilŽ filled bedding it dries in a

hotels? matter of hours so can be returned to the room the same day, ensuring faster room turnaround. By enabling the changing of bedding within a 24-hour cycle, stock bedding can also be kept to a minimum.

To top or not? The use of a mattress topper is highly recommended in a hotel guest room. By investing in a good mattress topper, it not only gives guests added luxury and comfort, but also extends the life of a mattress. Investing in mattress toppers at the beginning can deliver a longer term saving.

Quality but at the right price Product selection is about making an informed decision to enable increased operational efficiencies and cost savings during the course of the product lifetime while maintaining top quality. Luckily, advances within the bedding market means this is easily achievable. Investing in your guests’ sleep environment is essential for good reviews, for guests to choose to

return and for word of mouth recommendations. Especially as it was reported in a Travel and Leisure* report that guests would be willing to pay more for a room with a good bed and bedding as they perceive the overall quality of the room to be higher. For more advice on hotel bedding choices or to discuss bespoke bedding requirements visit

Similarly, by using a washable mattress protector, hoteliers can further increase the lifetime of the mattress and topper in a very cost efficient way. They prevent stains from penetrating down into the mattress and minimise the threat of dust mite allergies forming, by creating a layer between the mattress and the bedding. A new product on the market, the Zip n Link mattress topper, offers the highest standard of comfort and protection but the top part unzips so it can be washed and dried easily, and put back on the bed within hours.


EAT. DRINK. SLEEP December 2017

Bedford Lodge Hotel & Spa is a 4 Red Star luxury Hotel in Newmarket, Suffolk. First impressions as you turn into the drive are a splendid mix of old and new. This is because its many owners, over time have put their own stamp on it. It retains the character and charm of a country house but offers the very latest in comfort and technology. Set in 3 acres of beautiful and secluded gardens and grounds and adjacent to some famous paddocks and stables Bedford Lodge really is a unique place for any occasion. There is a separate Spa on site which is very popular so booking in advance is always recommended. They offer a wide variety of treatments and value for money packages.


History lovers will revel in a visit to Bedford Lodge Hotel & Spa, which has a rich past spanning almost 200 years, peopled with characters that were hugely influential in British society. Built, in around 1820 as a hunting lodge for John Russell, the sixth Duke of Bedford, the Duke was a notable politician who was the driving force behind the redevelopment of London’s Covent Garden as well as the father of namesake John Russell, who was twice Prime Minister, serving for 6 years in 1846 and then again in 1865 for just under a year.

Russell, the seventh Duke of Bedford, on his death in 1839. Also known as the Marquis of Tavistock, the seventh Duke was a shrewd businessman as well as a politician, sitting as MP for Peterborough and later Bedfordshire before becoming a peer of

On the estate at the time of the Duke’s ownership were the house and stables, as well as a cottage. The property passed to his eldest son Francis

In the 1940s, Bedford Lodge became a family-run hotel and has enjoyed decades of success as such ever since. Its 21st century incarnation struck

The House of Lords. Incidentally, his wife Anna Maria is accredited with creating the cultural British phenomenon that is afternoon tea! In 1861 Sir Joseph Hawley a wellknown racehorse owner purchased the estate. Over the next few years the estate changed hands twice but was still kept in the horsing world circle. The house was extended in around 1885 to provide additional accommodation.

EAT. DRINK. SLEEP December 2017 by a chic, modern outlook which is underpinned with a real depth of historical significance. Upon arrival we were greeted by very friendly reception staff and a personable Concierge who showed us to our room and carried our luggage. Check-in was easy and quick and we were soon relaxing in the pool. The changing facilities were vast and contained everything you could possibly wish for. The Sauna, Steam Room and Jacuzzi were all clean and easily accessible and very relaxing after our long journey. In the evening we made our way down to Squires Restaurant where we again were greeted by very professional and courteous staff. We were seated immediately and our drinks order taken. The waiting staff all knew the specials and could answer our queries easily and accurately. We ordered and our food soon arrived. The food was well presented as you’d expect from a 4 star establishment and was delicious. The staff made sure we were completely satisfied with our food and were very attentive without being intrusive. The ambience of the whole place was one of relaxation and calm serenity. I could not fault the bedrooms, the beds or the facilities provided. Unfortunately I could not make a booking for the Spa during my stay as they were fully booked but I will definitely be going back and next time will book in advance.

To summarise if you are looking for somewhere elegant and relaxing to recharge your batteries or somewhere fabulous for a special event, look no further than The Bedford Lodge Hotel & Spa! It has everything on offer all on one site and is a great location for visiting Newmarket and the surrounding area.


So which restaurants, bars and hotels are likely to be the ones who come off the rails in the coming year?

December 2017


2017 has been a roller-coaster year for hospitality businesses – and in 2018, we’ll all be boarding that funfair ride again as Brexit comes ever closer.

Technology – it’s how will stay on the rails By Luis De Souza, Chief Executive of NFS Technology Group With costs rising and a potential labour shortage already starting to make its effects known, Kate Nicholls of the Association of Licensed Multiple Retailers recently told The Guardian: “Uncertainty is the new norm.” But one thing is definite. The hospitality businesses that fail to run efficiently – who throw money away on wasted food and inefficient rostering – are the ones who will be closing their doors forever. With the British public starting to feel the pinch of inflation and the first mortgage rate rise for ten years, guests and diners may become scarcer. The establishments


that thrive are the ones who give them exactly what they want – and bring them back again and again. As an international software company specialising in technology including EPOS and property management systems, we’ve seen a strong demand in 2017 from hospitality businesses keen to clean up their operations and reduce waste. We were thrilled in July when the roomMaster hotel PMS we provide to clients was named a Leader on Gartner’s FrontRunners quadrant for hotel management software. To come to the decision, Gartner compared 130 hotel management systems and also took

into consideration end user reviews from sites including We weren’t surprised by the accolade, though. roomMaster is used by 6,000 hotels worldwide. It streamlines every aspect of hotel operations, from managing reservations, availability, channel management and online bookings to front desk operations. roomMaster also handles food and beverage, revenue accounting, sales ledger, housekeeping, maintenance, and sales and marketing – and as it’s online, it can be accessed anywhere a manager has an internet connection. Hotels with this kind of end-to-end view

As we move into 2018, we’re confident that hotels, restaurants and bars have the best chance of prospering if they make full use of the technology tools at their disposal. As a mark of our confidence, we will be Gold Sponsors at the gala event to mark the 50th anniversary of the Restaurant Association on 26 February at the Savoy, which will raise money for the charity Action Against Hunger.

hospitality in 2018 of their business benefit enormously in easily keeping track of their business. Comprehensive reports make planning and forecasting easy, so informed decisions can be made. As Carolynne Harrison, GM of the Shandon Hotel and Spa in Ireland, told us in June: “roomMaster works really well for us. We were using it even before we opened – we had quite a bit of business on the books as early as that.” A n o t h e r N F S c u s t o m e r, t h e contemporary Beales Hotel in Hatfield, found benefits in the power of online booking – already a major factor, but likely to be even more important in 2018. GM Mark Schipper, who reports a rise particularly in weekend yields, said: “We

used to have to go through different platforms to manage our rates, but roomMaster flexes and pushes out our rates and availability automatically now.” In the restaurant business, once again we find it’s the technology-savvy establishments that are powering ahead into 2018. Our popular Aloha EPOS helps restaurateurs including our customers NYC Burger, My Lahore, and The Toy Room save time and money by allowing staff to take orders and payments at tableside, and speed up service – a key wish for today’s casual diners. Tracking which dishes are best-sellers also helps restaurants to control their stock to perfection. We see this as a huge benefit in the challenging year ahead.

We’re proud to play a part in celebrating the huge contribution that restaurants make to society and the economy. Throughout this year, we’ve held business briefings for the hospitality industry looking at the way technology is driving efficiency and helping organisations to boost loyalty, to increase bookings and even to encourage better online reviews. We’re planning more events in 2018 – if you would like to hear in advance about them, email us at You can also find in-depth articles, case studies and information on the Resources section of our website. We know 2017 has been a rocky ride for hospitality businesses, and we know next year is looking even tougher. But we’re confident that the right technology at their disposal, restaurants, bars and hotels will be able to say: “Bring it on.” 2018 – we’re ready for you… * For further information about roomMaster, Aloha and Silver, visit



Harnessing the power of the cloud is going to be crucial as the industry goes forward, and we launched our pioneering Silver cloud EPOS this year to give restaurateurs all the information they need at their fingertips – our first customer was the growing chain Honest Burgers.

December 2017

CAU steakhouses use Aloha across the UK, and Estates and Property manager Colin Williams, said in February: “Our market is constantly changing, and Aloha helps us keep up with that. It helps us deliver a slicker service.”

EAT. DRINK. SLEEP December 2017

Ideally located in central London, with just a 2-minute walk from the closest tube station and 6 minutes away from the imperial war museum, The Park Plaza hotel in waterloo is really the place to stay!


EAT. DRINK. SLEEP December 2017 Upon arrival you’re greeted on the door by the staff members, welcomed into the most astounding hotel lobby you’ve seen. The reception team are as friendly as they come and book you in with speed, and even offer you a cookie on arrival. From first impressions you already know that you’d want to return to this hotel. With the wide variety of rooms, from superior to suites, there really is something for everyone. From the moment you walk into the room, you’re mesmerised by modernity of it, from the multi-coloured led lighting illuminating the room to city views out of the ceilingto-floor window. With each room equipped with a 48” smart TV, mood lighting, tea and coffee facilities and room service facilities, you never want to leave the room! The amenities for a hotel in central London are fantastic, including a sauna, swimming pool and spa treatment facilities to de-stress from the hustle and bustle of the city. The staff were polite, friendly and professional throughout the whole visit, happy to help with any queries. To top the hotel off, The Florentine restaurant was the icing on the cake, with a simple but varied menu, there’s a dish for everyone, ranging from simple nibbles to more unusual feasts, such as Ostrich eggs. Adjacent the restaurant, the bar had a comfortable, relaxed atmosphere, offering a wide range of drinks from world beers and ales to innovative cocktails, it’s the perfect place to have a quiet drink away from the hassle of central London, whilst still being central to it. Overall, there is simply no faults with the Park Plaza Waterloo, bypassing all expectations in every way possible. I would not hesitate to recommend them as one of the number one places to stay in the city.


EAT. DRINK. SLEEP December 2017

Bermondsey Square Hotel The Bermondsey square hotel is a modern, stylish boutique hotel. Located perfectly in Southwark offers a modern, youthful but industrial vibe throughout. After being greeted by the upbeat & trendy staff members the reception is full of fun activities whilst you wait to be checked in. Including an air hockey table and bar. There is a very “Hip” feel to the hotel from the start of your journey.

still a little rough around the edges. Once home to a huge leather industry, the area now boasts the White Cube Gallery, the Fashion and Textile Museum, and an eclectic range of restaurants, pubs, bars and independent shops.

After checking in you will be amazed by the character of the room which is extremely well presented and great attention to detail has been paid in keeping with the theme of the hotel. I must say I was overwhelmed with the spacious room and this is one of the biggest bedrooms I have seen within a hotel in the capital of London.

There’s an antiques market (mainly jewellery, cutlery and glass) on the Square on Friday mornings, and a well-regarded food market at Maltby Street (five minutes’ walk). The Shortwave independent cinema on the square is worth a visit.

One thing that cannot get enough praise is how welcoming the staff are, they make every effort to make your stay as enjoyable as possible. The location of this hotel is perfect too. Bermondsey Street and its surrounds have been transformed in recent years, and a new, hipster vibe prevails, even if it’s refreshingly


After waking from a delightful sleep we headed down to the breakfast bar for something to eat. There is a wonderful array of options and the Turkey rashers well-presented English breakfast is a must to start your day for a walk around Bermondsey. Everything about the stay was enjoyable from the vibe, location and atmosphere. I highly recommend a visit next time you are in the capital.


2017 Annual Review

Top 10 Companies of the Year

The Till Solution Helping Independent Hospitality Businesses To Fight Back

December 2017


Annual Review

The Good Till Company provides an innovative payment solution which is being used by small restaurants, bars and coffee shops across the UK as they fight back against big brand chains. By combining a tablet computer with some smart software and stylish hardware, The Good Till Company offers a solution that is not only more user-friendly for both staff and customers, but also enables companies to access the kind of data and intelligence that previously gave big businesses a huge competitive advantage.

2017 has been a very busy, but ultimately rewarding year for us. At the beginning we received some significant investment allowing us to much larger offices in London Bridge and really to push forward development on our software which has received some great feedback. Some of these features have included: 1.

Loyalty module allowing our customers to grow/track their customers spend;

2. Advanced time-based promotions allowing our customers to compete with larger competition with similar offerings such as 3 products for £10.00, buy one free one free 3. Customer facing IPAD, allowing shops to display both items being purchased + web-page with promotional information 4. Advanced stock management giving our customer chance to send PO’s to their suppliers, log consignments when they arrive, and conduct full or partial stock takes with a stock variation report. 5. Integration with Sumup and Payment Sense card terminals giving our customers more choice on the merchant services provider they would like to work with.


We’ve invested money into trade shows, being present at London Coffee Festival, Café Culture, Speciality Food Fair (plus many more) allowing us to show the software to a wider audience face to face. We have also come across some exciting customer requests, which we our in-house development team were able to do with some great innovations: 1. Bespoke self-service system to a international service office provider. 2. 100 + mobile outlets for a global lifestyle retail firm, using our POS system simply as an IPAD mini + card reader in an integrated carry case, strapped around the individuals shoulder. 3. Large Stadium connect the IPADs via Ethernet cable into their network rather than WIFI. I think our best achievement though this year would be feedback from customers. The most common theme we hear is simplicity of our software + access to data. By making software that is easy to use, they can really learn analysis the data our software provides to help them make intelligent business decisions to compete any larger and online competitors.


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50% Off iPad Air* or FREE Remote Installation

*Wifi only. Only available to customers purchasing The Good Till system. Subject to availability.



0203 764 0800


EAT. DRINK. SLEEP December 2017

Annual Review

Europa 2017 in a (kinda) nutshell Step 1. Enter 2017 with an optimistic mind and a diary full of events. Step 2. Equip team with a jolly persona and a bucket full of smiles. Step 3. Travel the country/continent to ensure we are wherever our clients need us, whenever they need us. Step 4. Repeat in 2018 with gusto! Step 5. Respond (enthusiastically, obviously) to our good friends at Eat Drink Sleep when they ask us to summarise what made our year fab.

Europa 2017, the overview: Having received a very generous offer to ‘slap one’s own back’ from Eat Drink Sleep, albeit with an (understandably) limited word count forcing us to keep this editorial uncharacteristically brief, our immediate thought was: “where do we start, and what can we say?’. Needless to say, for anyone that knows us as a business, that particular concern was short lived - mainly because we love to chat! As many of you will know 2017 has been quite the year for our not-sosmall-but-still-perfectly-formed team. We lost our much loved MD, Steve, AKA Papasmurf, who sadly passed away in October, but we also experienced one of the busiest periods in our 56 year history.


For that reason we jumped at the chance to shout about the past 12 month, and all the positivity it brought. After all, it is during this period that we kitted out more sophisticated soirees, extravagant events, picturesque parties and corporate conferences than you can shake a stick at.

Chances are, if you’ve attended a wellhealed summer sporting event, a star studded charity bash or a political party conference, your tipple of choice has rested on one of our super stylish bar tables, and your bottom has perched on one of our many perfectly practical yet comfortable chairs.

In fact, our work has seen our fabulous furniture delivery and installation experts travel the length and breadth of the country AND continent, working with a myriad of clients spanning just about every imaginable sector, hobby, franchise or get together going.

All in all, 2017 has been a pretty darn epic year, and 2018 looks set to be the same - inevitably bringing with it new opportunities and new professional friendships, and allowing our team to be creative and imaginative when it comes to our products and our services.

Bring it on, we say!

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Annual Review

December 2017


The Uniform Studio The One to Watch

Far from resting on its laurels following significant growth in 2016, The Uniform Studio is exceeding its own expectations for 2017. A notable expansion of an already enviable client list coupled with new, exciting design techniques have made for a bumper year for Co founders Lois Hill and Chris Meeten. Impressive stuff for these rather turbulent times.

The year kicked off with a fresh look at its design format, exploring different processes including hand illustrated digital printing, sculpting fabrics and alternative embroidery display. “It’s crucial to keep evolving in this business,” explains Creative Director, Lois Hill. “It’s important that we understand our client’ heritage but, at the same time, we are progressive uniform designers and like to experiment with new ideas as well as techniques. We like to move things forward and keep things fresh for our clients.” The New Year’s approach appeared to pay off and early 2017 saw the commission of a bespoke apron for existing client, the Soho Farmhouse. Tying in with the contemporary rustic interiors of the venue, the apron was modern in fit in a light khaki fabric with brass studs; a stand-out, signature piece. A project with Thai eatery Busaba, swiftly followed which saw the nationwide rollout of their Hoxton and Soho uniforms, a layered apron with a shock of orange, paired with a Grandad Collared Shirt. Simple but effective. Eager to build on 2016’s success and expand, even diversify, its client list, The Uniform Studio were pleased to be asked to design a new look for Bill Granger’s London’s venues. Best seller Utility Bib in Khaki


This, their first project with the Australian chain, resulted in the creation of an

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The Busaba Bespoke Layered Apron

overall relaxed look featuring a mid grey Bib Apron with elongated shaping. Design innovation coming to the fore. A call from the bistro collection, Aubaine, was equally as exciting with an order placed for the Bib Apron in the newly sourced and premium quality Herringbone Denim. With a heightened hemline and webbing straps for a beautifully close fit, the piece also features pen pockets at the top and two side pockets to happily house a Mini iPad. No stone left unturned; all requirements catered for. And the new clients kept coming. And with new clients came diversity. Based in Penrith, Cumbria, The Westmorland family operate cafes and farmshops, even service stations, in the local area and briefed The Uniform Studio to create an apron in keeping with the rural environment at the heart of their business. A rustic styled Bib Apron in khaki brown fabrics and natural webbings was presented and featured ergonomically designed fittings and pockets. The family loved it. With an unwavering passion and drive to deliver 100% according to their briefs, The Uniform Studio continued to go from strength to strength over the course of the year, working with top London restaurants including Clarette and Gymkhana, and world renowned hotel groups W Hotels and the Principal Hotel Company. And success was not just London-centric as uber chic hotel,

The Aubaine Bib Apron in Herringbone Denim

The Swan Southwold, invited The Uniform Studio to be their exclusive uniform designer for their relaunch. “It’s an honour and a privilege to have worked with all of our clients over the last year,” Director Chris Meeten comments. “And it’s important that we build on these relationships for 2018 and continue to deliver innovative, progressive solutions to their bespoke uniform needs. Understanding our clients is key; we want to work with them to evolve and grow their business with passion and integrity.” The Uniform Studio will also be expanding its ready to wear online Shop in 2018. Launched in response to customer demand two years ago, the Shop stocks off the shelf aprons, waistcoats, dresses, shirts and chinos, all with next day delivery. “We’ll be introducing several new styles and fabrics to the Shop early next year,” Chris continues. “The Shop is a key part of our business as it offers our clients an alternative solution to their uniform needs. As with bespoke, we need to keep it moving with fresh ideas and innovative products.” “2018 looks exciting,” Chris concludes. “We’re really looking forward to it!” And so he should be, if 2017 is anything to go by.


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December 2017


Annual Review

ALLOW 3R TO DRIVE YOUR BUSINESS Next year, 3R’s leading EPoS Software - CES Touch will be showcasing their products at the RBTE (Retail Business Technology Expo) 2nd - 3rd May 2018. Make sure you SAVE THE DATE! THIS WINTER take advantage of 3R’s state-of-the-art point-of-sale till systems and handheld devices which are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximising profits, they are excellent for both multi-sites and single-site businesses. 3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development. Built on over 16 years of experience, 3R EPoS’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage. Newsround delivery, shelf edge labels, mix and match offers and operator tracking/control features also available. Alongside comprehensive account reporting, an increase in profits can be realised immediately. 3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs. With complimentary installation and training provided, you can simply plug in the till and use it immediately with over 40,000 products pre-installed.


BE PART OF OUR REFERRAL PROGRAMME Earn up to £50 for every successful referral. All you have to do is just spread the word. Contact our marketing team today to get involved & you could earn up to £300 A MONTH! “We remain committed, as always, to ensuring 3R products remains a market leader to offer our customers the very best product & service, and we are confident it will appeal to dealers and end-users.” - Ramesh Patel, Director at 3R Telecom

Don’t miss out! Visit 3R’s leading EPoS Software providerCES Software as they have another chance to demonstrate and put their products on display, giving you a chance to get to experience them live. After successful show at The Restaurant Show, we are excited for the RBTE next year on the 2nd and 3rd May 2018 taking place at Olympia, London. We look forward to meeting you there!

Keep up to date with your monthly newsletter - 3R BULLETIN You can now stay up to date and be in the know with everything EPoS & Payment Solutions by subscribing to 3R Bulletin-3R’s monthly newsletter by simply emailing your name and email to

ENJOY IT WHILE IT RUNS IT Call now for your free, no obligation quote. Sit back, relax and let technology give you not just time for that wellearned cuppa but organisation and security at the touch of a button. Watch your business grow along with your profits. Sound good? No, it sounds GREAT! So what are you waiting for? Call now on 01992574650 & allow the experts to show you the way.


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Durable touch screen EPoS with optional extras Integrated with contactless payment and mobile top-up Standalone debit/ credit card payment facility available Combined with a back office with full stock control Complete with in-depth financial reporting facility Quick and easy to set up customer loyalty schemes Support for hardware/ software/ back-up available Free on-site installation and training can be provided Create immediate on the fly product promotions Bespoke screen customisation, the way you want it UK based customer support, 24/7 365 days Finance options available (subject to credit approval)

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EAT. DRINK. SLEEP December 2017

Annual Review Audrey Gaffney Associates is a well-known Interior Architectural firm specialising in the design and project manage hospitality interiors. The firm provides design solutions for new builds, retrofits, and conservation projects, with has a wide variety of hotels and dining establishments amongst its client base. Our company philosophy is to not only create and inspire, but to add value and make a difference to the customer experience, ultimately drive the business revenue. Our vision for each project is to capture “the essence of the building and brand”, and combine true spatial awareness for the end user whilst ensuring the flow of operations (for staff) are seamless and effortless. Recently completed projects include Castleknock Hotel and Country Club; the Dublin Skylon Hotel; The Oak Room Restaurant in Cavan; The Balmoral Hotel in Belfast and The Silverbirch Hotel in Omagh to name but a few. Furthermore, Audrey Gaffney Associates have also carried out conservation work on some of the most historic hospitality venues in the country. These include Cabra Castle, Bellingham Castle, and the gothic styled Markree Castle in Co. Sligo. Markee Castle has seen extensive restoration work carried out by Audrey Gaffney Associates who were responsible for the interior architecture, interior design and project management over a 27-month period. Current projects include a new 5* Hotel & Spa Resort in the North-West set to open in 2019; further works to The Dublin Skylon Hotel; two restaurant renovations with two separate hotels in Spain; and further work within Ireland, UK and Europe.

Our reputation has led us to receive: • 2017 – Shortlisted in The International Hotel & Property Awards 2018 (To be Announced) • 2017 – Shortlisted for the LUX Designer Award 2018 (To be Announced) • 2017 – Shortlisted for the TMT Global Excellence Awards (To be Announced) • 2017 – Nominated for the ‘Female Entrepreneur of the Year’ in the Women Mean Business Awards • 2017 - Finalist for the ‘Conservation Fit Out Project of the Year’ for the Fit Out Awards • 2016 - Finalists for the ‘Fit Out Practice of the Year’ and ‘Hospitality Project of the Year’ for the Fit Out Awards • 2015 - Shortlisted for the Restaurant and Bar Design Awards in the UK • 2011 - Commended Awards from the Institute of Designers in Ireland for the listed buildings, ‘Cabra Castle’ and the ‘Custom House Restaurant & Wine Bar’


Silverbirch Hotel Courtyard Bar, Omagh

Strategy for future growth Our plans for our future are to continue growing our profile and experience of high-end hospitality design within the Irish and European markets. We are now beginning to focus our skills and expertise on spa resort design as an integral inclusion of our increasing portfolio. We will continue to search for new innovative and luxury design solution, maintaining building regulations and building control requirements, and ensuring that licensing, environmental and conservation needs are met. Our skilled design team are continuously expanding our understanding of the end user and operational aspects of hospitality. Our constant delivery of unique properties for each client is testament to their growth in revenue and their continuous partnership. Audrey believes that her firm has grown to its strong position competing with the best of what this country has to offer in interior architecture and design. “I suppose we have built our profile and reputation on creating and delivering honest unique interiors, with a high-end finish”, said Audrey on looking ahead with the aim to now further develop her firms standing within the Irish and European hospitality industry. At the start of this year we were awarded a five-star new build hotel and spa complex in the North West, which include nine private cottages and a stand-alone demonstration restaurant; all due for completion by 2019. “The interiors are no longer simply furnishings, fittings, and finishes; they are the soul of each building. Interiors require unique expertise and technical knowledge to ensure that a lasting customer experience continues well beyond the launch party.” Audrey Gaffney. Niall Cummins Photography

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Oak Room Restauraunt

Markree Castle Chapel



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December 2017


Annual Review

“Following Groupe SEB’s passion for innovation, the release of new digital solutions for 2018 will be the next step on our journey to increase the customer experience”, said Julie Green, Managing Director of WMF UK. “Our aim is to make it as easy as possible for everybody to handle and maintain our machines.” Lately, the interest in the WMF Espresso gained momentum with future presence in a large fast food restaurant chain known for its coffee and donuts in the UK.

The release of two new machines was the highlight of WMF’s year 2017. Expanding their range by a new-entry-level machine 1100S which is compact and space saving, offers a new option for small businesses, hotel bars, offices and many others. With the new 9000 S+ as the new WMF flagship, the machine has been introduced which has its focus on high performance, wide beverage variety and intelligent personalisation tools. Both machines were released at the London Coffee Festival in April with more than 30,000 visitors interested in or related to the coffee business. Looking on a more global level, the acquisition of WMF by Groupe SEB was another milestone in the 164-year company history. In the UK, Groupe SEB is well known for brands like Tefal or KRUPS, so WMF is the perfect addition to their portfolio and opens the door to the world of professional coffee machines...


It invited a completely new market with its ground-breaking technology and the fact that it combines two worlds of coffee preparation: producing the perfect espresso without extensive barista experience. WMF Coffee Machines will be exhibiting at the London Coffee Festival 2018 and the European Coffee Expo where visitors are invited to test the apps and find out more about WMF’s approach.

No matter what requirements, WMF has got the perfect solution for low as well as high volume.

9000S+ Recommended daily usage 350cups per day

“ Following Groupe SEB’s passion

for innovation, the release of new digital solutions for 2018 will be the next step on our journey to increase the customer experience”, said Julie Green, Managing Director of WMF UK. “Our aim is to make it as easy as possible for everybody to handle and maintain our machines.”

1100S Recommended daily usage 80 cups per day

EAT. DRINK. SLEEP December 2017

Annual Review

From Absinthe to Whisky, to the La Fée London Bus… La Fée Parisienne Absinthe Supérieure As with Whisky and Gin, every bar needs classic French absinthe like La Fée Parisienne Absinthe Supérieure if they are to recreate original or make modern cocktails. For example see the Savoy Cocktail Book by the head Bartender Harry Craddock, of The American Bar at the Savoy London in 1925, first published 1930. This cocktail drinks industry bible, has over 85 listed cocktails needing a classic 68% French Absinthe La Fée:

Bunny Hug Cocktail


1/3 ENVY Gin 1/3 ENVY Whisky 1/3 La Fée Parisienne Absinthe Supérieure (shake well and strain into a cocktail glass) ~ hang-on tight, not for the faint hearted…

1/2 ENVY Whisky (originally Canadian Club Whisky) 1/2 La Fée Parisienne Absinthe Supérieure (shake well and strain into a cocktail glass)

The latest version published by Pavilion Books, includes new cocktails by the legendary Peter Dorelli, who magically walked in the footsteps of Harry at The American Bar at the Savoy.

To gentler affairs: for a broad spectrum with classic and new cocktails with clear instructions as used by the Bar industry using La Fée go to: Diffords Guide

ENVY (NV) Range La Fée LLP recently expanded to include a simple affordable quality range of Gin, Vodka, Rhum and our award winning ENVY Whisky:

“Highlights included La Fée’s ENVY Whisky, which picked up a Gold and was found to be “everything you want in a dram in that price segment” - The Scotch Whisky Masters 2017 results, 9th June, 2017 by Kristiane Sherry, Editor, The Spirits Business

Mainstream and Students: UK student campuses and local bars are enjoying ENVY Absinthe shots or mixed with a favourite energy drink, supplied via Carlsberg UK, Mathew Clark and other main wholesalers. Education is starting across our spirits range with groups like the newly founded Student Union Cocktail Society at the London School of Economics. We are partaking in Master Classes and cocktail education.

La Fée Bus RM255 She is undergoing an extensive overhaul for 2018, with a new ENVY Spirits Bar downstairs and the La Fée Cocktail Lounge Bar upstairs. To be used for exclusive events, training, education for Consumers, Bars and Shows with university visits. We are most excited about the prospect of consumer cocktail nights across London (subject to being able to extend our premises licence).




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EAT. DRINK. SLEEP December 2017

Annual Review

Comments from Peter Moore, CEO of Lolly 2017 - technology summary As an EPoS and payment solutions specialist, we can confidently say that our market has matured significantly over the last 12 months. 2017 has been the year of convergence and systems integration; we have seen a number of payment providers looking into EPoS, and vice versa. And because of this the market has become more efficient and seamless - serving more customers, faster. Hospitality providers are always looking to create the best in class when it comes to the technology they provide, with a focus on customer retention. A core technology that has developed during the last year is self service, however we are yet to see it fully materialise. Although, we’re seeing more examples of order and collect with new mobile apps continuing to launch to market. Loyalty hasn’t had the penetration or success that it was expected to this year, and I’d put this down to the fact that users realise how time consuming it is to mine data, often requiring a dedicated resource.

Looking forward to 2018 For many in the hospitality sector, 2018 will be dominated by the General Data Protection (GDPR) legislation, which becomes enforceable by 25th May. GDPR is a regulation intended to strengthen and unify data protection for all individuals within the European Union (EU). It aims primarily to give control back to citizens and residents over their personal data, and to simplify the regulatory environment . Large and medium sized hospitality providers with legacy systems, and on-premise servers could be exposed to potential fines. They have to be open to moving to the Cloud or to a secure server-based environment - sooner rather than later. I believe that GDPR will - for a time - paralyse the development of new technologies, while companies endeavour to meet the compliance demands. Getting the technology right is vital. However, there are a lot of unknowns and - as ever - it is all about the timing when it comes to consumer’s ability to accepting new technologies. Today’s millennials are readily adopting mobile technologies, yet this isn’t always the case for older generations, and what we cannot forget is that this remains an important segment of the population to continue servicing. 34


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Be the best in hospitality with Lolly’s PoS software, tills and card payment terminals • flexible options to suit single or multiple sites. • Prices start from just £1 per day

Our EPoS customers say the top seven reasons to think about EPoS for your business are: 1. Speedier and more accurate service – no more costly human errors 2. Allergen printouts 3. Stock & wastage management, and profit & loss reporting by location 4. Touch screens - as easy to use as a mobile phone 5. Resilient, 99.9% up time 6. Information stored in the Cloud means it’s safe, secure and GDPR compliant 7. See sales in real-time, wherever you are

To speak to someone about EPoS, payment terminals or to book a quick free demonstration just call 0800 038 5389 and quote QB1709 0800 038 5389

James Latham Announces New Hi-Macs Structura® Collection

December 2017


Annual Review

As the exclusive distributor of HI-MACS® solid surface in the UK and Ireland, James Latham has just unveiled the brand-new HI-MACS Structura® collection.


All photos credit: LG Hausys HI-MACS® - © Studio Podrini - © Rafael Kroetz

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Available directly from stock and nationwide through James Latham’s 10-strong network of depots, HI-MACS Structura® can take on virtually any pattern – and do so with the utmost precision. This new material takes solid surface opportunities to a new level with a variety of standard designs as well as bespoke, custom made creations to suit any project. The next dimension in surface structure, HI-MACS Structura® creates unlimited new possibilities as surfaces can now appear with a stunning 3D texture. The collection is created using a new technology offered by LG Hausys, the manufacturers of HI-MACS® which produces a high performance, premium-quality, textured surface. It comes in a selection of colours

and 10 standard surface designs – from the hexagonal print of Hive to the pebble-like feel of Zen or the raised relief detail of Dunes.

It can also be used as an exterior cladding or façade with largescale patterns that create dramatic effect, even from a distance.

Rob Goodman, HI-MACS® Group Product Manager, James Latham commented, “We are all really excited about this latest addition to the HI-MACS® portfolio. Customer reaction both in the commercial and residential sectors has been really positive and we are expecting it to be extremely popular, especially for designers and architects looking to add form to their design either indoors or outside.”

This innovative textured material can also be used to enhance the finer details of a project with bespoke patterns, drawings, fonts and logos reproduced into its surface.

HI-MACS Structura® is different because it provides a textured surface that can take on virtually any pattern, allowing designers and architects to create their own bespoke surface in a simple way, pushing the boundaries of design in a project. Precision made, it can be utilised as wall cladding in bathrooms, en-suites and spas as well as showers and wet-rooms.

For further information on HIMACS Structura® please visit the website at, email or phone 0113 387 0857.

HI-MACS Structura® can also be thermoformed, depending on the pattern and design selected. It creates a better finish and can be more cost-effective than a CNC produced panel


The mixer category is now the fastest growing category across the UK soft drinks sector with Fever-Tree responsible for 97% of the value growth.

December 2017


Annual Review

Since launching in 2005 we have pioneered a whole new mixer category and now tonic and mixers are no longer seen as an afterthought but as a principal ingredient in their own right. The drinking experience has become more refined and customers now care a lot about what goes into their drinks which has helped lead the consumer patterns and trends. At Fever-Tree, we continually strive to lead the premium mixer category, which means we’re always exploring new options to extend the range and for further areas of growth, whether that is across new markets, with new product lines or by increasing the availability of our wider portfolio of mixers. This autumn, we initiated the launch of Smoky Ginger Ale and Spiced Orange Ginger Ale to join an existing dark spirits mixers range of Madagascan Cola, Premium Ginger Ale, Premium Ginger Beer and Premium Soda Water into key accounts and the response has been very positive. Taking the same expertise applied to our range of flavoured tonics, these two new launches have joined the Fever-Tree Dark Spirits range that has been crafted to perfectly complement the delicate flavour characteristics of dark spirits, placing them at the forefront of the increasingly popular trend. We will be the driving force in the renaissance of the dark spirits, in the same way that we revived the humble G&T. Fever-Tree founder Tim Warrillow comments “We have identified the same trends emerging within dark spirits that led to the rise in premium gin consumption, including ‘premiumisation’, the growth of cocktail culture and the rise of craft distilleries. The long term opportunity is huge; globally premium dark spirits including whiskeys, rums and brandies are the most consumed premium spirits, making up 60% of the total premium spirits consumption compared to gin at just 6%. As with all products in our range, the latest drinks are made using the highest quality all-natural ingredients and perfectly complement the flavour profiles of dark spirits, placing us at the forefront of the movement to reignite such classic dark spirit serves.” Our future plans for 2018 will obviously continue to focus on our core range as well as exploring new options to extend the range, keeping ourselves at the forefront of drinks innovation and paving the way.


EDS T op Comp 10 a of the ny Year


EAT. DRINK. SLEEP December 2017

eCatering, the UK’s lowest price Online Catering Equipment Supplier, provides products direct from the manufacturer cutting out the middleman and saving customers ££’s eCatering offer a wide range of Professional Catering Equipment including energy efficient Induction Hobs, Bottle Coolers, Refrigeration Equipment, Microwaves, Ovens, Fryers, Burners, Grills, Mixers, Blenders, Dishwashers, Glasswashers, Food Prep Machines, Pizza and Fast Food Equipment and much more. They also stock well known supplier ranges such as Daewoo, Samsung, Sharp, Buffalo, Burco, Rational, Pitco to name but a few. However, a lot of eCatering’s own range, their more affordable, energy efficient machines, rival these bigger names for not only cost, but also versatility and quality. Take eCatering’s Quattro 1000W Programmable Microwave for instance, a customer favourite, at a mere £149 its almost too good to be true; isn’t it? Well, in reality, no. This top quality, incredibly versatile and powerful machine can easily rival those big named models from Sharp, Samsung, Burco, Buffalo and Daewoo. Its premium quality stainless steel interior and exterior coupled with 10 power levels, multi quantity defrost, 3 stage cooking, 10 memory programs and very easy to clean, makes this model a must for all businesses. It doesn’t stop there though, eCatering also offer a massive 1800W Heavy Duty Microwave for only £399 that packs a punch. A huge 34ltr cavity with flat base makes it very simple to use for reheating with dual magnetrons for fast, even and consistent cooking. With a sturdy, easy grip handle for the side opening door plus robust door catches (unlike many other models), this microwave oozes quality. It has an easy clean stainless-steel interior and exterior. eCatering also offer ridiculously low-priced bottle coolers that are energy efficient and provide many customers with a stunning piece of equipment at a stunning price with both hinged and sliding single, double and triple door options from just £239 saving you up to 75% on List Prices. These are just a few of the 100’s of products available and, having such a wide range, provides customers with a great deal of choice. In 2018 eCatering are also going to be expanding their range to include even more options at very low prices to ensure their customers get the most from their investments. For more information on these and eCatering’s full range of catering equipment, go to their website at or call 01539 234 350 today.



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EAT. DRINK. SLEEP December 2017

Contract Furniture & Furnishings


had generated a lot of excitement and, while this was a fantastic string to our bow, it also created a significant level of pressure to deliver the perfect solution.”

Set in the iconic Stanley Dock of Liverpool, The Titanic Hotel is steeped in history, promising guests a truly memorable stay in the city.

He added: “We pride ourselves on being able to adapt our service to the needs of individual projects and The Titanic Hotel was a major coup for us to secure and, indeed, a real opportunity to showcase our skills.”

From the moment visitors arrive in the hotel, they are immersed in luxury and decadence, from the breathtaking views over the Port of Liverpool to the finishing touches in bedrooms and reception areas. With such an impressive building and location, creating the perfect interior look was essential and Ena Shaw Contract was appointed to manage the fitting of curtains in all 440 bedrooms, as well as lounges on the top floor, and cushions for window seats, beds and sofas in bedrooms.


As the UK’s largest contract manufacturer of made-to-measure curtains, blinds and soft furnishings, the family-run company offers bespoke project management, perfect installation and specialist technical expertise to hoteliers looking for premium, British-made soft furnishings. Equipped with vast experience in the hospitality sector, Ena Shaw Contract’s team of experts worked closely with the hotel to create a truly individual look that complemented the building’s character. Stuart Taylor, director at Ena Shaw Contract, said: “The launch of The Titanic Hotel was one that was hugely anticipated across the North West – it

With an extensive portfolio encompassing some of the world’s most prestigious brands, including the Hilton Group, Ena Shaw Contract has firmly established a reputation for quality, specially made contract soft furnishings in the hotel industry. For further information: Website: Tel: 01744 851515. Email: Twitter: @enashawcontract

Ena Shaw Contract – the UK’s largest contract manufacturer of made-tomeasure curtains, blinds and soft furnishings – offers bespoke project management, flawless installation and specialist technical expertise to hoteliers. With an extensive portfolio encompassing some of the world’s most prestigious hotel brands, Ena Shaw Contract has established a reputation for quality, British-made soft furnishings. Whether it’s an international hotel chain or luxury boutique hotel, no project is too large or too small.

The Titanic Hotel, Liverpool

For further information, please visit: or call: 01744 851 515

EAT. DRINK. SLEEP December 2017

Contract Furniture & Furnishings

Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers. Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling. In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric. Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments. Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis. Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways. Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours. The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide


over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs. When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.

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EAT. DRINK. SLEEP December 2017

Competition Heats Up In Buzzworks Kitchens Aspiring master chefs from leading hospitality group Buzzworks Holdings have been put through their paces at its annual Chef of the Year competition.

The second heat was a timed round for sous and head chefs who were given surprise ingredients and asked to create a starter and main course within two hours. Brian Canny from Elliots in Prestwick impressed the judges to be announced winner of heat two.

A total of 30 chefs recently competed in two heats – one for commis and chef de parties and the other for sous and head chefs – at Ayrshire Colleges Centre for Excellence in Irvine. Twelve chefs qualified for the final and face a test of skill and creativity to be crowned Buzzworks Chef of the Year 2017.

Sheree and Brian alongside ten other chefs qualified for the final of Buzzworks Chef of the Year at Dumfries House on Monday 13 November.

Sponsored by Brakes and judged by a panel of experts, the contest is open to all chefs working across Buzzworks portfolio of ten restaurants and encourages skill development through healthy competition. The competitor crowned Chef of the Year will win a luxury overnight stay with dinner and breakfast at Gleneagles or Turnberry as well as a Brakes hamper with cooking equipment vouchers, professional kitchen knives and top recipe books. Heat one saw chef de parties and commis chefs go head to head in a challenge to replicate an intricate salmon dish and Sheree Donnelly from The Coach House, Bridge of Weir, came out on top.


Kenny Blair, Buzzworks Holdings MD, said: “It’s inspiring to see how engaged the competitors are - the superb quality, skill and creativity displayed each year is testament to our workforce and ongoing training practices. “It’s a real honour to have Donald McInnes, who is the Executive Head Chef at Fresh Food Company and Brakes Senior Development Chef Derek Lockett as judges this year. “The competition, now in its third year, is great for skill development and career progression of everyone who takes part and I wish the 12 finalists the very best of luck.” For the final, junior and senior chefs will partner up to create a menu of two dishes – either starters and main or main and desserts – encompassing the theme of Sustainable Scotland. Buzzworks will stream the final live into its kitchens to include the wider team and keep everyone updated as the competition progresses.

EAT. DRINK. SLEEP December 2017

Herald ‘Lights’ Up The Market With Its Extensive Candle Range Quality disposables manufacturer and supplier, Herald has extended its high quality candle range to meet an increase in demand for both taper dinner candles and tealights. The company’s complete range now includes a selection of slow burning tealights, various sizes of pillar and cartridge candles and a wide choice of taper dinner candle and bistro table candle colours, to suit all tastes and décor.

manufacture itself as the UK inches closer to Brexit and products from China continue to increase in price. It aims to provide a valid, cheaper alternative to other catering disposables and packaging that is on the market, while maintaining a quality and standard that will ensure repeat business from its growing customer base.

Herald is making use of its increased warehouse space to store the expanded range of candles and auxiliary items, such as liquid fuel candle cartridges, chafing gel and DEG liquid fuel. Managing director of Herald, Yogesh Patel comments: “Sales of candles always go up in the colder, darker months but this is the first year that we’ve been able to anticipate demand and stock ahead, thanks to our increased capacity.

Besides adding to its manufacturing capability, recent inward investment has meant that the company has been able to purchase extra storage space. This space has enabled Herald to automatically extend its product range, with the company initially growing its choice of seasonal and most popular goods, including candles and other catering items.

“Having significantly added to the range, we are pleased to provide our customers with a greater choice and yet another reason for those operating in the hotel, pub, bar, restaurant and catering sectors to consider Herald as the supplier that meets all of their needs.”

With over thirty years since its inception and a member of the Foodservice Packaging Association, Herald has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect its reputation and its customers’ expectation.

The disposables specialist is focusing on producing a robust line of catering products, including more goods that it will

For further information on Herald and its products, log on to or call 0208 507 7900.


December 2017


Maidaid Halcyon

As with the rest of the catering industry, warewashing technology is evolving all the time. As part of this progress, by developing machines that use ultraviolet light and a precise balance of wash time and water temperatures, Maidaid Halcyon is able to offer new levels of cleanliness and hygiene to users of its warewashers. The Evolution Range includes undercounter glasswashers, dishwashers and pass through dishwashers. Every model in the range is designed for the most demanding environments.

this is the best range in its price bracket available on the market today.’ Julian Lambert goes on to say, ‘ Maidaid Halcyon can also offer the C, D and Amika ranges of glass and dishwashers that provide a suitable solution for the smallest country pub to major city centre venues. With over 40 years of experience in supplying warewashing solutions to the UK hospitality sector they are uniquely placed to provide a model that fits any sites criteria of capital budget and specification’.

of an attractive, compact model for a small space, through to businesses with large scale demands. Hotels, Bars, Nightclubs and Pubs, Sporting venues and Restaurants – Maidaid has the perfect product for every application. Lambert says ‘What places Maidaid ice machines head and shoulders above the rest is their capacity to repeatedly produce top quality crystal clear ice from the most reliable machines due to the incredible passport that follows a machine during its manufacture and testing process . Being fully tropicalized they continue producing quality ice even under the harshest conditions.

Maidaid Halcyon Sales Director, Julian Lambert says ‘The Evolution range not only has low water consumption and lower temperature levels of operation; a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items, – it also has a Sanitising Cycle that has been specifically devised to balance wash time and water temperature in order to achieve a superb level of cleaning that achieves a rating of AO 30.

‘We are proud to work closely with an exclusive network of UK Catering Equipment Distributors that are capable of dealing with any general enquiry for a sites requirements and call on the expertise of the vastly experienced sales Lambert concludes,’ There is a genuine and technical specialists within Maidaid belief within Maidaid Halcyon that as suppliers of both warewashing and Halcyon’ adds Lambert . ice solutions we truly understand a Maidaid has a superb range of automatic customer’s needs and strive to assist them with provision of the correct ice makers providing numerous types equipment, we are also dedicated to and size - ice cubes , granular ice, flake supporting the equipment and the ice or the new and exciting pebbles customer throughout its life by offering that are sweeping the market due to its first class service, technical and spares incredible versatility. support.

‘The features of the Maidaid Halcyon Evolution range are pretty unique within the warewashing market in the UK today – when it comes to cleaning and hygiene

Pebbles are ideal for cocktails, drinks for serving with fast food and are even ideal for display. The Maidaid range caters for everyone, from small businesses in need


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EAT. DRINK. SLEEP December 2017

The Uniform Studio Celebrates ... The Apron From its utilitarian beginnings, the modern apron has climbed society’s ever changing ladder to reach the dizzy heights of iconic status. Spanning several centuries, the journey of the humble apron is an enlightening one, documenting significant social change and shift since its approximate inception in the Middle Ages. “The ‘bib apron’ has been worn for centuries.” explains Lois Hill, Co founder of The Uniform Studio, an industry leader in providing beautiful yet hard-wearing garments (including a comprehensive apron range) for the Hospitality and Retail sector. “Scraps of fabric were used to make a bib like covering that slipped over the neck and tied at the back. Although the apron has come a long way since those days, the basic design hasn’t really changed.” During the 19th century, the bib apron’s intuitive design and full coverage made it a popular choice for tradesmen and women in domestic employment. This continued into the 20th century where the apron continued to symbolise domestic ideals. “Fast forward to the swinging sixties,” Lois continues “And this all changed! The apron was reborn and was no longer this dowdy, unexciting item of workwear. Social perception had shifted and it was now a fun, colourful fashion accessory for the home and available in vast arrays of styles, colourways, detailing and fabrics.” And The Uniform Studio has certainly assumed this mantle with gusto and offers its own extensive range of incredibly stylish yet fully functional aprons in the 21st century. Available from the e commerce side of the business, The Shop, the range is offered in a variety of colours and fabrics with the option to apply branding through different printing techniques and/or embroidery. The best seller Criss Cross Bib is simple yet robust. Embracing the need for functionality, it features a large sized double front pocket for the essentials such as i Pads or Mini i Pads.

Mini Bib our aprons,” comments Co founder, Chris Meeten. “Flexibility, durability and comfort are crucial. But so is style. These elements need to be taken into account from the very beginning of the design process and to achieve the perfect balance is absolutely critical. And then there are other areas to consider, for example colour fastness and fabric weight.” Chris continues. “Our clients all have their own specific requirements and we have to respond accordingly when it comes to creating new designs.” And this is exactly what The Uniform Studio has done. Every little detail has been considered in the creation of each and every style of apron, from pocket positioning to length and weight of straps and ties, from heightened hemlines to use of panelling.

The Grid Back Bib, equally as popular, is a versatile apron providing full protection but not compromising comfort. The Mini Bib was a new silhouette for 2017 and proved a big success.

“I believe the range reflects a broad spectrum of apron styles and caters for all of the individual preferences voiced by our clients,” Lois concludes. “I also like to introduce concepts and detail that perhaps they havent thought of, but realise it’s exactly what they need. There should be something for everyone in the current collection and, of course, there’s more to come for 2018!”

“Our clients need to know that we have all bases covered when it comes to the design of

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EAT. DRINK. SLEEP December 2017

Commercial Bathrooms & Washrooms

Geberit AquaClean brings spa-like wellbeing to pretigious Belgian hotels and restaurants With Belgium being home to a wide array gourmet restaurants and luxury hotels, the latest shower toilet technology from Geberit fits right in to many of the country’s most pretigious venues. Geberit has equipped some of the most well-known restaurants and hotels in the region with its market-leading technology, from gourmet dining venues in Antwerp, to luxury accommodationo in Brussels. Geberit’s ‘Prestige Parcours’ marketing initiative has seen its award-winning shower toilets being chosen for some of Belgium’s top hospitality venues. Guests staying at the four-star hotel Harmony in Ghent and the Hilton Grand Place in Brussels can enjoy spa-like levels of cleanliness thanks to Geberit AquaClean shower toilets being fitted in the hotels’ bathrooms. Meanwhile, The Jane, located within the walls of an old church in Antwerp is not the only restaurant to feature the shower toilet technology, as the Michelin star La Truffe Noir in Brussels also has Geberit AquaClean WCs in its washrooms. The benefits of washing with water are well-known, and the Geberit AquaClean range of shower toilets brings this spa-like wellbeing to any bathroom or washroom. From the technologically-advanced Geberit AquaClean Mera and the streamlined, compact Geberit AquaClean Sela designed by Matteo Thun, through to the Geberit AquaClean 8000 and AquaClean 8000plus, the range provides the ultimate luxurious pampering experience for any situation. For more information visit or call 01926 516800.


EAT. DRINK. SLEEP December 2017

Commercial Bathrooms & Washrooms

At Sleep this year (21-22 November 2017), VitrA, leading manufacturer of premium quality sanitaryware and bathroom accessories, will be introducing products from world-renowned designers such as Sebastian Conran and Matteo Thun alongside furniture from burgbad, a subsidiary of the Eczacıbaşı Group, and tiles from the company’s own tile division. Imagined around the concept of ‘Sleeping Beauty’, this year’s display will focus on bathroom accommodation that champions rest, recuperation and relaxation. Suited for all hotel budgets whether refurbishment, new build, off site, budget or grand-luxury specification, highlights on the stand will include

the new luxurious Water Jewels bath. This freestanding 190 by 90cm tub is double-ended and can have a chrome or gold waste. Also on show will be the elegant Outline basins and Suit brassware as well as the Diva 2.0 and Mya furniture ranges from burgbad. “No matter what kind of hotel or guest house, bathrooms today are about as far from the old basin, pedestal bath and WC as you can get,” comments Margaret Talbot, Marketing Manager of VitrA. “These products are at the luxury end of the market but we offer something to suit every hotel from B&B to five stars. VitrA is very much a dedicated bathroom destination for specifiers and designers as we offer sanitaryware, furniture, accessible products, baths, accessories and brassware as well as the technical knowledge and experience to create stunning bathrooms.”

VitrA collaborates with worldrenowned designers for Sleep 2017

The full range will be showcased at the VitrA stand (G17) on 21 and 22 November 2017. Sleep, Business Design Centre, London N1 0QH


EAT. DRINK. SLEEP December 2017

Commercial Bathrooms & Washrooms

“Super Pub” Gets “Super Loo”! A new ‘super pub’- believed to be the biggest in the UKhas opened, complete with a ‘super loo’! The 16,500 sq ft Royal Victoria Pavilion in Ramsgate is the result of a £4.5m investment by leading pub chain JD Wetherspoon, and revitalises a Grade II listed former casino on the seafront. Its doors will be open to all- the venue includes one of Closomat’s Changing Places assisted accessible toilets, for people who need more space, and/or equipment when they need the loo away from home. The Royal Pavilion is the latest Wetherspoons to feature one of the toilets, which offers more space than a conventional wheelchair-accessible toilet- 12m2- and, on top of the usual fixtures, incorporates a ceiling track hoist, height adjustable adult-sized changing bench, privacy screen, and height adjustable washbasin. It compliments the standard toilet facilities, and is conveniently located alongside the other washrooms on the ground floor. Architect Barry Goacher of KDPaine & Associates said, “JDWetherspoon has a established, ongoing commitment to providing quality venues- right through to the toilets, indeed it has won several Loo of the Year Awards. It was therefore a key element of our brief in designing the new pub to ensure that reputation was maintained, and that a Changing Places was included so the pub’s doors would be truly open to all.” Adds Closomat’s Claire Haymes, away from home specialist, “Without the space and facilities a Changing Places provides, potentially up to 14million people- and their carers- in the UK can’t find, or use- suitable toilets when away from home. They may need help to be lifted out

of a wheelchair, they may need extra space for someone else to be in there and help them, they may need changing. JD Wetherspoon is the only major pub chain committed to providing the facilities in as many of its venues as possible.” Under Building Regulations and British Standards, a Changing Places toilet is ‘desirable’ in buildings to which numbers of the public have access. Since their introduction a decade ago, 1000 have been opened across the UK. Venues include several JD Wetherspoon pubs, most UK major airports, stations, Alton Towers, wildlife parks and other tourist attractions. Closomat is Britain’s leading provider of helpful toileting solutions, at home and away, including Changing Places and their similar Space to Change facilities. Uniquely, the company can provide an in-house, ‘one- stop-shop’ complete package for ‘away from home’ assisted accessible toilet facilities, from design and commissioning, through to project management, supply and installation, and can also provide subsequent maintenance and repair. Its website is the most comprehensive resource available about Changing Places for campaigners, providers and specifiers alike, with a raft of support information including white papers, calling cards, CAD blocks, NBS specifications, video and case studies. 0161 969 1199


* Potential users of a wheelchair-accessible toilet with space, bench and hoist eg Changing Places include: • 1.5m wheelchair users motor neurone • 6.5 million people who disease have either bladder or • 8,000 people with bowel incontinence spina bifida • 1.5million people with • 120,000 people with a learning disability a stoma • 1.2million people • 100,000 people with living with stroke muscular dystrophies • 62,000 amputees • 3.8million adults • 30,000 people with morbidly obese cerebral palsy • 0.8million disabled • 13,000 people with children acquired brain injuries • 8.7million people with • 8,500 people with osteoarthritis multiple sclerosis • 400,000 people with • 5000 people with rheumatoid arthritis

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EAT. DRINK. SLEEP December 2017

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS technology, aim to make the most flexible, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries.

Whether you requirements are for a single POS terminal or multiple terminals combined with kitchen order printers of kitchen order wall board monitors. The combination of the SAM4S POS terminals and Samtouch Point Of Service software solution is the best solution suited to your business.

Sam4s are committed to developing intuitive models that provide innovation and solutions to meet the demands of fast moving markets.

Sam4s branding was established in 2003, prior to that and since 1983 they were a division of Samsung Electronics ECR, which was taken over by SHC in 2001, launching the Sam4s brand in 2003. Sam4s are specialists in the development of ECR and Epos terminals, receipt printers, Android POS and various peripherals, with very strong presence in the home market South Korea. The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S range features the latest PCT touchscreen technology and IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core processors with SSD drives as standard. YCR Distribution the sole UK and Ireland distributor of Sam4s products, have developed Samtouch Epos software exclusively to work on Sam4s POS touch screens. Samtouch is a leading edge point of service platform which is “easy to use”, reliable & a cost effective solution providing you with the management tools & information to allow you to operate & expand your business on your terms. Samtouch utilises the latest technologies of your SAM4S Point of Sale terminal to display eye catching & easy to operate touchscreen graphics at lightning speed. Integrated Bar & Table management features help your venue become a more streamlined more efficient operation that has proven to increase customer satisfaction and guest experience.


Reliability - We understand that your Epos system is a fundamental part of your business. From planning to design & execution of our software, minimising system critical down-time has always been our key aim. Value - Creating real value is integral to what we do. We believe our EPOS solution provides great value from money

Intelligence - We seek intelligence in our technologies. That’s why we utilise the latest development platforms from Microsoft, this promotes innovation.

Flexibility - We understand that each business has unique requirements. That’s why we have developed many features to ensure our system is as flexible as possible

We understand that each business has unique requirements, that’s why Samtouch is developed with many features unique to the hospitality sector.

Payment Sense EFT Payment Sense “Pay at table” solution fully integrates with Samtouch allowing the waiting staff to view the Table/check on the EFT terminal and issue a detailed receipt to the customer for immediate payment. Payment Sense are one of the largest EFT solution provider’s so you can be assured of quick setup and the best rates possible. Resdiary Booking Solution. One of the leading specialists in the field of on-line & off-line room and table booking solutions. Samtouch integrates seamlessly with Resdiary porting customer information into Samtouch as the customer arrives at your venue. Mainstay & Resident Pro Both solutions independently designed for hotel reservations and front desk billing. Samtouch integration validates customers before passing bar & restaurant charges back to the front desk Samtouch Office Cloud-Based back office solution designed to work with Sam4s and Samtouch software. Real time sales data at your fingertips whilst you are on the move, plus much more For more information on Sam4s products or Samtouch software or to book a no obligation demonstration, please contact YCR Distribution Limited. Tel: 01924 438238. eMail:

EAT. DRINK. SLEEP December 2017

herb butter. Three sharing dishes will be served for the table alongside the mains, with options from a tempting selection including beer mac and cheese, buttered cavolo nero, cheesy potato soufflé, and golden, red and candy beetroot carpaccio with horseradish.

The Lido Cafe To Host Unique Cosy Christmas Dinner By The Pool This December, renowned Herne Hill restaurant and bar The Lido Cafe will host a Christmas celebration like no other, in their stunning poolside dining space. The perfect relaxing and atmospheric location for dinner with friends and family or a private party, guests can enjoy a festive menu packed with favourite seasonal flavours from both Britain and across the pond, accompanied by specially-themed cocktails and boozy after-dinner warmers.


The Lido Cafe will invite sweet-toothed diners to take their pick from either ginger sticky toffee pudding with pumpkin ice cream or pecan pie with brandy crème fraiche for dessert, and an array of top-quality British cheeses will be on offer with charcoal biscuits plus fig and red onion chutney for the final Christmas course. Those looking to make the most of the Art Deco venue’s al fresco setting can toast the occasion with warming post-dinner extras such as malted Irish coffee (Allpress expresso, Bushmills whiskey, cream, malt extract and Xocolatl Mole bitters) and hot buttered rum (Plantation rum, butter, clove and cinnamon), and a carefullycurated drinks list of London craft beers and fine wines can be ordered throughout the evening. Nestled in the heart of picturesque Brockwell Park and blessed with impressive views of the 1930s GradeII listed outdoor swimming pool, The Lido Cafe is a truly unique setting to celebrate the holiday season in the capital. The festive dinner menu will be served from Wednesday 6th to Friday 22nd December, priced at £29 per person for three courses or £35 each for four courses, with table reservations recommended in advance via the restaurant’s website ( Also available for private hire, the awardwinning venue promises exceptional spectacular surroundings and ambience for an unforgettable Christmas party.

Visitors to the cosy candlelit restaurant will be welcomed with a Ginger and Quince Martini, before tucking into Chicago-born Head Chef Lily FergusonMahan’s satisfying seasonal menu that combines comforting holiday classics with great locally-sourced British produce. Starter bites like confit duck, apple jelly and sourdough will be followed by a choice of main plates, ranging from slow-roasted pork belly with crackling and medlar jam, to whole roast acorn squash with whipped maple sweet potato stuffing, and roast free- Email: range Suffolk guinea fowl in garlic and Telephone: 0207 737 8183

EAT. DRINK. SLEEP December 2017 Mary Berry with gamekeepers Roddy McIntosh (left) and Stewart McIntosh (right).

Scone Palace features in new Mary Berry show as it shares history and recipes with TV’s favourite cook Scone Palace will offer the public a behindthe-scenes peek at stately home life when it features in a new four-part cooking series, Mary Berry’s Country House Secrets. The historic Perthshire visitor attraction is known worldwide for being the crowning place of the Kings of Scots. In the new programme, which airs on BBC One on November 29th, TV cook and personality Mary Berry will create dishes inspired by Scone Palace’s long, lauded heritage. Mary’s visit to Scone Palace takes her off the well-trodden tourist paths to meet the staff and owners, visit its gardens, private quarters and wider estate, and create sumptuous dishes in the Palace’s stunning Victorian-style Old Kitchen. Scone Palace’s kitchen gardens - headed up by Brian Cunningham of BBC’s Beechgrove Garden - provide the ingredients for many of the dishes cooked there, including its annual festive lunches every Christmas. Mary and her TV crew spent ten days filming at Scone Palace, which is owned by the 9th Earl of Mansfield. The Earl and Countess of Mansfield, daughter Lady Iona Murray and son William Murray, Viscount Stormont, all feature in the programme along with many of the Palace and Estate staff team. Mary is seen cooking

cooks - soak up our history and use it to create with the Countess and Lady Iona, attends a her own gorgeous dishes.” ceilidh in the Palace and is accompanied by game keeper, Roddy MacIntosh, deer stalking Mary Berry said: “Britain is world famous for on the Logiealmond hills. its stately homes and when it comes to food our The wider Scone Palace estate covers 24,000 country houses were the tastemakers. In this acres. Stretching from the stunning River Tay series, we will sample delicious dishes inspired across to the hills of Logiealmond, it provides by the history of our great houses, enjoy the some of the best salmon fishing, deer stalking lavish hospitality these homes were celebrated and a wide range of agricultural and forestry for and meet the families behind them. “ activities. • Mary Berry’s Country House Secrets Scone Palace is host to regular events will air for four weeks on Wednesday throughout the year, including the Scottish evenings at 8pm on BBC One from 22nd Game Fair, 1980’s Rewind Music Festival and November. The Scone Palace episode will its own Spirits of Scone Halloween ‘Frightfest’. air on Wednesday 29th November. It also provides accommodation, allowing guests to experience the unique opportunity More information is available at of staying within the Palace. Other stately homes featured in Mary’s new programme, which airs on Wednesdays at 8pm beginning on 22nd November, include: Highclere Castle (the fictional Downton Abbey) in Hampshire; glorious Goodwood in Sussex; and Powderham Castle in Devon. Lady Mansfield said: “It was such a pleasure being able to show Mary and her crew around and to share aspects of our daily lives here at the Palace. The food we serve here, both publicly and privately, is wrapped up in our history, with recipes inspired by the estate and dishes passed down through generations. “It was inspiring to see Mary - whom I regard as one of the country’s great TV personalities and

Mary Berry with William Murray and Lady Mansfield


EAT. DRINK. SLEEP December 2017

Hotel reveals stylish new look following major investment

JURYS INN WATFORD UNVEILS £2.2M REFURBISHMENT Jurys Inn Watford has undergone a stunning £2.2M refurbishment which has completely transformed its 216 bedrooms, bar, restaurant and lobby. The hotel, now a haven of cool, calming colours and soft furnishings, will ensure guests stay happy and relaxed throughout their trip. The hotel’s 216 new spacious, comfortable bedrooms offer a place to chill after a day exploring the city and all rooms boasts a flat screen TV with Freeview, complimentary spa toiletries and free high-speed Wi-Fi. Tired travellers can sleep easy on the exclusive DREAM bed by Jurys Inn, designed bespoke by King Koil with ultimate comfort in mind. Guests can also upgrade to a larger Executive Bedroom with added extras such as laptop-size safe, mini-fridge with complimentary refreshments, reading material and luxurious spa toiletries. Business travellers looking for a place to work can benefit from a sleek connectivity area with free high-speed WiFi or utilise one of the hotel’s eight fully equipped meeting rooms. The rooms can accommodate up to 100 delegates, perfect for local businesses and business travellers. Each meeting room has natural daylight, air conditioning, a projector and screen and offers free high-speed WiFi. Whether fuelling up for a day of work or play, Jurys Inn’s popular breakfast buffet offers an extensive selection of healthy items like mini fruit smoothies and granola pots to the traditional full English breakfast. Organic bean to cup coffee is also a feature on the new enhanced breakfast offering. Throughout the day the new look bar and restaurant offers a new contemporary dining menu The Kitchen, that includes a wide range of delicious, comforting dishes for lunch and dinner from succulent steaks to healthy salads. The hotel bar offers lighter snacks, cocktails and an all-day Costa Coffee


bar, while the new ‘Off the Shelf’ offering in the lobby is fully stocked with snacks, drinks and travel necessities for busy guests on the go. Alternatively, guests can opt to dine in the comfort of their room with Jurys Inn’s room service. General Manager, Andy Gray said: “We are all amazed with the finished results of the refurbishment. The new look is a true testament to all the time and effort that was dedicated to it” “We look forward to giving visitors and locals alike a warm welcome and a happy stay at Jurys Inn Watford.” Jurys Inn Watford is conveniently situated a short walk from the train station, and just an 18-minute train ride into London Euston. The town has a lot to offer visitors, those looking for a little bit of magic can visit the Warner Brothers Harry Potter Studio, or catch a gig or match at the famous London Wembley Stadium. For booking please visit or call 0115 901 6700.

EAT. DRINK. SLEEP December 2017

THE DRAMBUIE COLLINS LOUNGE AT TASTE OF LONDON: THE FESTIVE EDITION Immerse yourself in The Drambuie Collins Lounge at Taste of London: The Festive Edition from 16th – 19th November at Tobacco Docks. Visit the contemporary and sensory space that celebrates music, design and the Drambuie Collins in every way. A refreshing and simple serve, The Drambuie Collins comprises Drambuie liqueur - a blend of honey, herbs, and spices – fresh lemon, mint leaves and topped with soda, perfect year-round but equally fitting for the holiday season. Put the map of Taste aside and let your senses lead the way; follow the lofting aroma of mint and lemon to the vibrant haven located on the first floor. Start your visit by handpicking ingredients from the living garden for the mixologists to slice and dice. Watch in awe as fruit makes its way from the bar

through the lemon luge to the chopping board and into your glass. The Drambuie Collins’ simple ingredients are paralleled in a playful way across the lounge. The exposed brick and industrial setting is decked out in brass and wood with potted lemon trees, hanging greenery, and a giant living mint wall situated above the bar. Grab any of the signature Taste dishes from around the festival and make your way to the lounge, with its cosy plush seating and long communal tables it’s the ideal sanctuary to escape the hustle and bustle. Let Drambuie showcase the legendary hospitality it’s known for, while engaging your senses in everything Drambuie Collins. Want to dial up the lemon or fancy more mint, the lounge is all about flavour preference. Challenge friends in a jovial game of mint versus

lemon Connect Four; try out the ‘Human Jukebox’ and choose from an eclectic record collection of citrusy-fresh tunes or minty-mellow vibes depending on your mood; or let your penchant for lemon or mint shine with customisable lighting adorning the room. Be sure not to miss the hanging porch swing hiding behind the main bar intertwined in lush foliage. Take a seat to seize a fresh photo-op with friends while taking advantage of the on-site photographer*. Post your photo on Instagram and #DrambuieCollins to be in with a chance of winning one of five Drambuie gift bags** filled to the brim with everything needed to make the Drambuie Collins at home. *Photographer times will vary on the day. ** Please visit the Drambuie Collins Lounge for further info on the social competition.


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Eat. Drink. Sleep - December 2017  

Eat. Drink. Sleep - December 2017