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Eat. Drink. Sleep April 2014

From The World’s Most Awarded Distillery


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: Publication Manager

Matthew Taylor 01843 448443 matt@eat-drink-sleep.co.uk

Publishing Director

Tony Little 01843 448443 tony@eat-drink-sleep.co.uk

Editor

Anthony Field anthony@eat-drink-sleep.co.uk

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Events Design Drinks Venue Profile - Cafe De Paris Venue Profile - Coworth Park Directory Venue Profile - Mirror Room

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


EAT. DRINK. SLEEP April 2014

SELECTAGLAZE Secondary Glazing Systems

www.selectaglaze.co.uk enquiries@selectaglaze.co.uk

Providing Comfort for Hotel Guests As every Hotelier knows, rooms that offer comfort and tranquillity play a major role in attracting guests to an Hotel. This is becoming ever more difficult to provide as noise levels rise and the debate on energy consumption grows momentum (a Carbon Trust survey has shown that Hotels use nearly half their energy for heating). An effective solution for providing good nights sleep and reducing energy usage is to install purpose designed secondary windows discretely fitted on the room side of the primary window.

décor. The ability to shape and curve frames and discrete installation ensures sympathetic treatment. Units arrive fully fabricated from the company’s factory.

Established since 1966, Royal Warrant holder Selectaglaze is the UK’s leading designer, manufacturer and installer of secondary window systems, with many years of experience working within Hotels.

Windows have traditionally been seen as “soft targets” for physical attack and points of entry for intruders. They also provide little protection against bomb blast. A laminated glass will help contain flying glass, a major cause of injury in the event of a blast. The use of strong locks and anti-bandit glass will deter intruders and provide guests with peace of mind. Selectaglaze has developed systems accredited to the Secured by Design initiative promoted by ACPO. The company’s units are also fully tested and certified at a number of levels for containment of blast, protection against intruders and even protection against ballistic attack.

Selectaglaze’s extensive range of styles suit almost any building, historic or contemporary and, being purpose made, are designed to be as sympathetic as possible to the character of the building. They are also accepted by Heritage bodies, including English Heritage and Heritage Scotland. Frames have a permanent, easily maintained finish usually white but a wide choice of colour options together with a selection of timber-grained finishes are available to suit almost any

Working closely with front of house, installation can be completed with minimal disruption and usually without affecting room occupancy. Units also require very little on-going maintenance. Secondary glazing can provide sound reductions ranging between 45dB and 55dB. Performance levels are supported by independent tests and assessments. A comprehensive set of acoustic tests from the Taywood Centre provides specialists and acousticians with reliable sound reduction (Rw) values across the company’s full product range and work with the Centre for Window Cladding and Technology demonstrates that Selectaglaze’s systems can improve the thermal performance of a window by more than 60%.

Selectaglaze offers a free technical advisory service and a RIBA approved CPD seminar to professional designers. For further information or literature please contact the Marketing Department on 01727 837271; e-mail: enquiries@selectaglaze.co.uk or visit the company’s comprehensive website at: www.selectaglaze.co.uk

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EAT. DRINK. SLEEP April 2014

Muffin Break selects QED counters for new UK café bakeries One of the UK’s fastest growing café bakery companies has selected QED Avalon counters for the new outlets that it is opening throughout 2014. Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a wide range of contemporary and classic module styles for catering and retail environments. Muffin Break, which opened its first UK café in 2001, has selected QED’s Avalon patisserie counters because they provide the ideal modular chilled display system for its large selection of freshly baked muffins, cakes, quiches, sandwiches and wraps. The QED counters are in sizes from 600 mm to 1800 mm wide. They are straight glass models on three display levels with a constant temperature range of +4 – +8 º C and generous chilled under-storage space. Muffin Break has opted for a simple white counter base, although they are also available in a large selection of wood veneer and coloured laminate finishes. Muffin Break has more than 300 café bakeries worldwide, including over 50 in the UK. There is a planned programme of expansion to double the number of British outlets over the next 12 months. All produce is freshly baked on the premises and its muffins are available in over 200 flavours, with high fibre, Gluten free and savoury varieties available. The company is especially proud of its great tasting coffee, which is sourced from a three generation family-owned business in El Salvador. The blend was developed exclusively for Muffin Break and designed to complement its food range. It is made from 100% Arabica beans, sourced from premium growing regions, and roasted exclusively for in the UK. Recent Muffin Break store openings that include the QED Avalon display counters include: Middlesbrough, Wigan, Birmingham, Leamington Spa, Wandsworth and Leeds, with many more to follow.

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Henkelman Raises The Bar! Now offering a great Sous Vide Combo

- a top quality vacuum packer and water bath at a very competitive price, all backed up by a top quality service plus 12 months on site warranty on the vacuum packers* and 2 years on the water baths*

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FL14D Clifton waterbath

Jumbo 42 + FL14D water bath ÂŁ2158+VAT INC DELIVERY

Pure vacuum packaging technology Units 1-6 Mountain Farm, Marsh Road, Hamstreet, Ashford, Kent TN26 2JD

Pure vacuum packaging technology

Pure vacuum packaging technology

0800 988 7033

@ sales@henkelman.co.uk

www.henkelman.co.uk

Boxer 42 + FL14D water bath ÂŁ2679+VAT INC DELIVERY

Henkelman probably the best value machines in the world! April 2014 Units 1-6 Mountain Farm, Marsh Road, Hamstreet, Ashford, twitter @henkelmanuk. Kent TN26 2JD

* The warranty inc on-site labour costs and parts (exc. consumables) providing the machine is regularly serviced by Henkelman UK or authorised service partner during the 12 month *The warranty incgiven on-site labour andconsumables. parts (exc. consumables). 2 year warranty given on the water baths exc. consumables. warranty period. 2 year warranty on the water costs baths exc.


EAT. DRINK. SLEEP April 2014

events

Hotelympia Preview Registration is now live for Hotelympia 2014, the UK’s most comprehensive event for the hospitality industry, as it returns to London’s ExCeL, this April (28th April – 1st May). The revitalised event will be unveiling a completely new look, a new fourday format and a new spring date in the diary. This time around the show bed of hospitality activity. A host of leading industry lights, including Tom Kerridge, Bruno Loubet, Sir Terence Conran and Phil Howard are set to grace the famous main Stage, while groundbreaking technology and cutting-edge hospitality design also have brand new forums through the HOSPACE Hub Seminars insightful presentations and lively panel discussions, giving visitors unrivalled access to new ways of thinking and the very latest trends shaping the market. World class culinary competition Salon Culinaire also makes a welcome return and is at the centre of Hotelympia for all chefs – Over 8,000 chefs of all kinds visit the event, and for many, the three different sections of Salon Culinaire are a principle reason for their visit. New Salon Chef Director James Tanner has put together an exciting new competition programme for 2014. It comprises a fast-moving Live Theatre programme featuring a variety of different competitions from 20 minute “against the clock” challenges, to three course menus to prepare; Salon Display which will showcase stunning hand-crafted works in different mediums, with each exhibit enjoying a prime location along the central aisle of the show; and La Parade des Chefs a real-time lunchtime service in two fully-operational restaurants of 100 covers. Days one and two will also see the return of Careers in Hospitality – a valuable event bringing together prospective employers with those seeking fresh impetus and new challenges. With sustainability top of mind, 2014 will also see Hotelympia launch WasteWorks – a new, co-located event focusing on suppliers of waste solutions and services seeking to target the hospitality sector. Hotelympia’s standard-bearing Innovation Awards also return, providing of recognition for new product launches. Finalists will pitch their products category – Tabletop & Design, Catering Equipment, Food & Drink and Technology – will have their nerve and product credentials tested against a panel of specially invited industry leaders – Hotelympia’s ‘Innovation Idols’.

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EAT. DRINK. SLEEP April 2014

events

Toby Wand, Managing Director at Fresh Montgomery, comments: “With a new look and a new date in the calendar, Hotelympia 2014 is set, once again, to unite the very best in Catering Equipment, Food & Drink, Tabletop, Design and Technology, but this time in one purpose built space.” This year, the Hotelympia experience is set to be made even more unique by the presence of ‘Show Makers’ – a team of specially trained ambassadors – students from leading catering college, Westminster Kingsway – there to ensure visitors can make the very most of their time at the show. Show Makers have been trained by front-of-house expert, Esher Williams and Lisa Campagnola, the lady behind the training programme for the London Games Makers.

Toby adds: “The Hotelympia Show Makers can offer a warm hospitality welcome and help to tailor the show journey, while the single hall makes it even easier for visitors to navigate the attractions without the disruption of the central boulevard. The show is already 75% sold, so I encourage those companies who are thinking of how best to maximise their business

their business and register for a free ticket saving the £25 entrance fee. As with all Fresh Montgomery shows Hotelympia 2014 will be run to the Sustainable Event Management Standard, ISO 20121, with each operational element complicit within criteria as laid down by the standard.

For further information please see www.hotelympia.com and follow us on Twitter for everything Hotelympia www.twitter.com/hotelympia

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events Come see us at Hotelympia: Stand# 1257

www.turnkeydomestic.co.uk domesticsales@turnkeyman.co.uk

What Is The Thermo Pot? The Turnkey Thermo Pot is an instant hot water dispenser designed to keep water at your chosen temperature after boiling. There are five temperature choices to choose from, with 98° perfect for a cup of tea and coffee. An energy saving alternative to a kettle, catering urn or the traditional “Air Pot”. Unlike an Air Pot which cools down over time, the Thermo Pot remains hot as long as it is connected to a power supply. The Thermo Pots are simple to operate and perfect for the home, office, work place. Invaluable for catering, conferences, events, hotels, restaurants or anywhere where instant hot water is required. Only using 680 watts to boil, and 2 watts to “keep warm” the Thermo Pot can be used in situations where there is insufficient power to boil a kettle or urn. With three ways of dispensing the water, there are no spills or heavy lifting, meaning the Thermo Pot is also ideal for those with reduced upper mobility, or a less firm grip. The Thermo Pot is never too hot to the touch, reducing the likelihood of accidental burns. The Turnkey Thermo Pot is portable and therefore has multiple uses wherever you are! There are three methods of dispensing to choose from, (auto, cup or manual) and any amount of water can be dispensed. The Thermo pots are available in two sizes, a 5 litre (Black/Silver or White/Silver) which dispenses 38 cups (approx) and a 3.5 litre (Black/Silver) 24 cups (approx). They come with a one year guarantee against manufacturing defects. For more information: www.turnkeydomestic.co.uk email domesticsales@turnkeyman.co.uk Phone: 01932 781178 Come and see us at Hotelympia stand 1257 28th April to 1st May.


events Come see us at Hotelympia: Stand# 1257

www.turnkeydomestic.co.uk domesticsales@turnkeyman.co.uk

Turnkey Thermo Pot Why not replace your kettle?

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Gimoka Coffee UK: brew coffee the way you like

April 2014

EAT. DRINK. SLEEP

events

Gimoka Coffee UK is a new reality in the UK coffee scene: established in London in 2013 as the official UK distributor of Italian roaster Gimoka, it aims to deliver genuine and high quality Italian coffee, roasted according to the traditional craft to guarantee the ultimate coffee experience. Gimoka offers a wide range of innovative solutions and high-quality products that suit all kinds of uses: a Gimoka coffee can be brewed and enjoyed in bars and restaurants, comfortably at home or during a day in the office. All Gimoka coffee blends are made from the finest arabica and robusta coffee plantations around the world, carefully selected and packed to preserve and maintain the delicious coffee flavours and aromas that made the company a leader in its sector and a symbol of Italian quality and tradition. With over 30 years of experience, Gimoka supplies a wide range of quality products including Nespresso and Lavazza compatible capsules, easy serving espresso coffee pods, ground coffee, coffee beans and instant coffee. Gimoka Coffee UK also offers home and office solutions thanks to its proudly 100%-made-in-Italy coffee machines. The Gimoka experience is now available in the United Kingdom through Gimoka Coffee UK, which not only distributes the company’s original products but also devises tailored solutions while guaranteeing the same highquality standards. Gimoka Coffee UK brings the Italian taste, culture and lifestyle to its customers in a quick, environmentally friendly, convenient and affordable way. The full range of products is available online at www.gimokacoffe.com and is supplied to homes and businesses across the UK from Gimoka Coffee UK’s headquarters in London. Gimoka Coffee UK is proud to export the Italian mastery of coffee making and to offer one of the widest ranges of high-quality coffee products and solutions for every taste. Gimoka Coffe UK will be presenting all its products and services at the Hotelympia trade show in London next April 28th - May 1st (stand 4860).

www.gimokacoffee.com - info@gimokacoffee.co.uk

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events

ETI Introduce the First Commercial Quality Probe-Style Cooking Alarm Thermometer. Designed for commercial use, the ChefAlarm® delivers features previously not found in consumer cooking alarm thermometers, including continuous Min/Max display that tells chefs how hot (or cold) their food gets when they are not looking. The ChefAlarm’s high alarm sounds when food reaches the pre-determined setting, and a first-of-its-kind low alarm is perfect for making yogurt and other cold dishes. The ChefAlarm read-out is accurate to ±1 °C so users should never need a calibration adjustment; however, the ‘CAL’ feature can be used for finetuning accuracy to better than ±0.5°C; perfect for food safety. ChefAlarm’s adjustable alarm volume (92dB) can be heard in the noisiest restaurant kitchen, or in virtually any room close to the kitchen. The main temperature digits are big and easy-to-see from a distance. Plus, the one-touch backlight button allows users to read the display in low-light conditions. ChefAlarm comes with one Pro-Series™ High Temp Cooking Probe that measures temperatures to 300 °C with a cable that withstands short-term exposure to 350 °C. The new Pro-Series Temperature Probes are designed exclusively for the ChefAlarm and are built for robust commercial use. They are faster, more accurate, and resist moisture better than most other alarm thermometer probes. An optional Pro-Series™ Mini-Needle Probe is a true innovation and is suitable for thin or tiny portions, as well as Sous-Vide cooking where the probe and cable are immersed. The Mini-Needle Probe measures to 300 °C with a cable that withstands short-term exposure to 256 °C. It reads in only 4 seconds so it's great for spot temperature checks too. The ChefAlarm cooking alarm thermometer is competitively priced, at £37.50 each exclusive of VAT and available direct from Electronic Temperature Instruments Ltd www.etiltd.com ordering code 810-070. For further information contact

Electronic Temperature Instruments Ltd Easting Close, Worthing, West Sussex BN14 8HQ

Phone 01903 202151 Email sales@etiltd.com Website: www.etiltd.com

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Barrio is BaCK The Barrio Bar Company join forces yet again, with the notorious design duo, dtwo design to create yet another eccentric interpretation that continues to help fuel the ‘spirit of Barrio’. in Sloane Square dtwo have jumped back into the world of bar design to continue their quirky style to produce the second site for the Barrio Boys. You can clearly see a strong brand experience taken from the past project of Barrio central completed by dtwo back in 2008 but with new vibrant design features, injected into the new site to help bring the now established brand to do battle on the front line. Barrio East is in the heat of Shoreditch situated on Shoreditch High Street and sits comfortably amongst several projects that dtwo have worked on over there near decade of experience; namely, Callooh Callay, Lena and areas of Cargo. Commenting on dtwo design’s involvement with Barrio East, Dominic Taylor, dtwo design, said: “When we were asked to be involved with the site that would become Barrio East we found it quite amusing as we have quite a history with this particular building. A while back, when the site was just an empty shell, and long before it became Barrio East, we were set to work on a completely different project, however it never came to pass. The project brief was as open as the past Barrio projects and this allowed dtwo to push the boundaries of bar design and experiment with materials and there construction to fuel the journey of the end user. David Knight, Director of Dtwo Design Ltd comments: “After some serious manipulation of the existing

about our big reveal for intentions of layout, concept and operational strategy for the clients.” Dominic said: “With social networking and the internet being just a ‘thumb to the phone’ away, it is always our goal to create as many talking points as possible, as with the cassette wall in Callooh Callay and the 3D mirrors in Lena, we use this theory with the timber yard banquette seating and the A feature which certainly stands out – and is present in each Barrio – is the impressive red ribbon-like bar, which runs the entire length of the down town area and incorporates colourful tiles helping draw the eye of the customer to the hidden areas to the back of the venue. which have been arranged in different colours to create an elegant but relatively random pattern and the three dimensional back bar help add a new elements to the scheme. Additional features of Barrio East include pineapple-shaped glass lights, customised ‘ceiling’ panels, distressed tables, showcases a stunning collection of copper piping that appears to grow up the wall like a plant. These features Barrio stand out from the crowd and more importantly bring you in from the streets of Shoreditch hungry for more. David Knight: “It’s been a great opportunity on home turf in ‘The Tropics of Shoreditch’ to show what can be achieved with a little sweat and toil.” For nearly a decade now Dtwo continue to thinking through the design, manufacture, procurement routes and construction phases carefully.” For more information on Barrio and Dtwo please visit: www.dtwodesign.com .

Barrio East was then divided into three separate areas – Barrio Downtown, Barrio Uptown and La Boca – and with the capability designed to accommodate up to 500 guests constantly in mind. Whilst Barrio Uptown incorporates a fun, yet elegant space, Barrio Downtown is a more relaxed affair and includes the Timber Yard – an intimate space with seating carved out of a timber stack, where guests can sit back and enjoy the atmosphere with friends. David continues: “Being there from the start and with our knowledge of the site, we were able to establish some solid foundations and get to grips with the fabric of the building; we then set

Hotelier & Hotel Design

strategy, moving goods lifts, de commissioning swimming pools (yes you read correctly) and stripping out some rather over complicated room divisions, dtwo and the main contractor Tam & Co where able to start working their magic.”

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Style matters, but first impressions count. You only get one chance to make a good first impression........ Make it Fitz Impressions Providing a tailored personable service for the provision of fixed seating, bench seating, banquette seating, booth seating, bespoke furniture, traditional and contemporary upholstery, reupholstery and furniture refurbishment, Fitz Impressions can add that extra bit of sparkle to any venue. Tel. 0845 052 3635 Fax. 0871 522 745 info@fitzimpressions.co.uk www.fitzimpressions.co.uk


Tart, Bristol

your business, your event

Make a date in your diary for the Caffè Culture Show, which returns to London’s Olympia on 14th and 15th May to offer you fresh ideas and inspiration on how to capitalise on the café boom.

caffecultureshow.com/eds Show Partners:

*entry

is *enotr n ythe £25 on theisdd£o2o5r oor


The Caffé Culture Show 2014 Your Business, Your Event

Returning to London’s Olympia for the ninth consecutive year, the Caffé Culture Show is the UK’s leading trade event for those looking to offer a quality hot beverage offering. Taking place on the 14th and 15th May, the show will feature the latest innovations from some of the biggest brands in the industry as well as a host of independent artisan suppliers and producers. Inspirational advice and guidance will be imparted from some of the brightest business minds within the industry, whilst practical demonstrations will provide hints and tips to enable visitors to ensure their offering stands out from the competition. at this year’s show, and this number growing on a weekly basis, the Caffé Culture Show 2014 is set to be an exciting prospect for Fruit Farms, Coldpress Foods, Liqueur Coffee, Monin, Vitamix Following the success of last year’s event, visitors will be

“If you are a start-up or established business you just simply cannot afford to miss the opportunity to visit the Caffè Culture show.” "The show was informative, motivating and truly inspiring. The business seminars were superb and I hung on to every word! See you next year.” “Caffè Culture is a very informative, positive and inspiring event. It is a celebration of the continued product and technical innovation in the market place.” What last year’s exhibitors said: “The event has been fantastic and obviously attracts visitors who are really serious about succeeding in this sector. For us this has meant that we can build informal relationships as well as network and introduce our new products and equipment in the most cost effect, targeted way.” Stuart Smith, Wrigley

where experts such as Alan Stevens, Reputational Specialist,

“The quality of the visitors has been great and we’ve been so busy I’ve not been able to get away from the stand. The atmosphere –

will be offering free advice and practical solutions to many of the challenges operators are facing, including what makes a good coffee offering and how to get the most from your staff.

Instanta

food and drink demos, the Caffé Culture Taste Experience Stage in association with Unox will be the hub for visitors looking to select those all-important food and beverage products for Speciality Coffee Association of Europe, who will be providing expert knowledge of barista training and Erica Moore from Eteaket will be looking at the theory and practicality behind the trend in tea quality tea offering. In addition, the 2014 show will host a number of exciting new themes including a focus on the increasingly popular and growing trends for artisan production and street food within the sector. With more and more customers wanting to know exactly where their food has been sourced and produced, operators should take a visit to the Artisan Food Market, supported by the Artisan Food Trail. To guarantee your FREE ticket to the leading industry event or demos and business seminar programmes, please visit www. caffecultureshow.com. Don’t forget to look out for the latest show updates on @CaffeCultureShw, or search ‘Caffé Culture Show’ on Facebook. Also why not use #CaffeeCultureShw to help us spread the word about the event, to make 2014 the biggest show yet.

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What last year’s visitors said:

April 2014

events


Sanremo at Caffé Culture

April 2014

EAT. DRINK. SLEEP

events

Sanremo Coffee Revolution Hits Café Culture The excitement could not have been higher in the coffee machine world. After the market tremors created at the Host 2013 Show in Milan, baristas and machine users across the UK have been waiting attentively to see, what some people say is the start of a coffee equipment revolution. So why is this machine creating such a fuss and being hailed as ‘game-changing’ by baristas, engineers and industry experts? The Opera has been designed and developed to be the most efficient & precisely engineered coffee machine in the world. It is the brainchild of 9 of the best Barista and Coffee Engineering minds from across the world ; this included John Gordon (UK), Sasa Sestic (Australia), Torpong Tantraporn (Thailand), Serif Basaran (Turkey), Ben Stephens (Australia), David Wilson (UK). The Opera is the ultimate machine for the

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cutting edge barista and the only machine do to some of the best coffees available to give precise control over the brew ratio, in the UK from roasters such as Extract recipe and extraction settings. Coffee, Pumphrey’s and other artisan coffee roasters. And more, these parameters once set by the head barista or coffee roaster, Other new models featured at the show are transmitted by email and set on the will include the NEW Torino Lever, Zoe machine locally via the bluetooth android Compact and the Verde, Sanremo’s new app, so that that perfect coffee can be green machine. And of course the Verona replicated by every barista at the touch of RS, the UK Barista Championship machine, the Opera group paddle. already acclaimed for outstanding coffee consistency and recommended by 95% of There is so much that makes this machine the UKBC 2014 baristas. different, from its construction and internals in 316 high grade stainless steel, to its Andrew Tucker, managing director of precision ratio control functionality, that Sanremo UK, said: “We have some exciting the only way to understand is to be in front and remarkable developments to show of the machine. As John Gordon and Sasa the world. New equipment abounds. Big Sestic said, the coffee it produces defies leaps forward in technology, gleaming logic! finish and styling - our Italian colleagues are once again pushing the boundaries of the The Café Culture Show attendees can market.” experience just that, what this machine can www.sanremouk.com


Opera A ground breaking project, pulling together top baristas and coffee engineering talent from around the world.

T: +44 (0)1364 644445 E: info@sanremouk.com W: www.sanremouk.com

YouTube video http://bit.ly/1dnLOoJ


EAT. DRINK. SLEEP April 2014

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Buffalo Trace is the flagship bourbon from

the most award-winning distillery in the world.

On the banks of the famous Kentucky River where the buffalo crossed on their ancient westward migratory route, Buffalo Trace is distilled, aged and bottled at the critically acclaimed Buffalo Trace Distillery, the oldest continuously operating distillery in America. Hand-crafted using only the finest Kentucky and Indiana corn, selected rye and superior malted barley, it is aged in new oak barrels for at least 8 years before a small number of barrels are selected from the premier ageing slots for each production. Each one of these barrels is tasted by the Master Blender and his team to ensure the consistency and exceptional quality of this finely crafted small batch bourbon. Acclaimed as “one of the world’s great whiskeys” by Jim Murray of Whisky Magazine, Buffalo Trace has won numerous awards including Silver Medal International Wine & Spirits Competition 2013, Gold Medal - Best Bourbon - The Fifty Best 2013 and Double Gold Medal - San Francisco World Spirits Competition 2014.

Reader Offer Receive 10% off Buffalo Trace at www.TheSpiritCellar.com – just enter the code “EatDrinkSleep”* *Offer open to UK residents aged 18+. Valid until 1 May 2014.

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EAT. DRINK. SLEEP

No.209 Gin’s base spirit is four-times column-distilled from Midwestern corn and has a smooth, almost sweet finish. The water used is pure snowmelt from the Sierra- Nevada Mountains. The botanicals macerate slowly in the still overnight – gently coaxing out the natural flavours.

April 2014

The ultimate G&Ts

The King of Soho is a London Dry Gin distilled in the heart of London using traditional methods; a complex spirit crafted with 12 botanicals to our unique flavour profile. The beautiful design of the bottle embodies the characteristics that make Soho unique. SERVING SUGGESTION A traditional recipe with a citrus approach, we add grapefruit to compliment the tones of lemon, lime and grapefruit botanicals used in this gin.

SERVING SUGGESTION 209 was the first gin in the world to introduce Bergamot (orange peel) as its main botanical after Juniper giving fantastic citrus tones; we serve with a Slice of Orange to bring out these citrus notes.

BrokersLogo.pdf

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Blackwoods Vintage Dry Gin is a unique premium hand crafted gin, made using hand picked botanicals from Shetland. It is the world’s first Vintage Dry gin - the vintage is reflected in the botanicals used, with each year the harvest varying depending on the weather conditions. SERVING SUGGESTION Synonymous with the Shetland islands, Blackwoods has unique botanicals found nowhere else in the world; to compliment this we add the unique flavour of Samphire to garnish this ultimate G&T.

Made using a traditional copper pot-still, Broker’s Gin is especially blended to be dry – not unlike the British sense of humour. Using a 200 yearold recipe, it offers heritage and award winning serves.

SERVING SUGGESTION This quintessentially British dry gin sits perfectly with flavourful British rhubarb, complimenting the perfect balance between juniper and citrus botanicals.

Receive 10% off

gin at www.TheSpiritCellar.com just enter the code EatDrinkSleep* *Offer open to UK residents aged 18+. Valid until 1 May 2014.

www.hi-spirits.com | www.thespiritcellar.com 21


April 2014

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E S P R E S S O I TA L I A N O

The

Neapolitan culture of coffee -now available here in the UK!

- Espresso blends, ground, pods and capsules - Espresso equipment: sale / free on loan - Barista training - Free coffee audits - Free point of sale items - Free crockery

www.kimbo.co.uk 020 8743 8959


EAT. DRINK. SLEEP April 2014

design

Astounding interior design This month we thought we would showcase someone who has come a long way from his days in the fashion industry. Astounding Interior Design have a proven portfolio of different ‘collections’ as Steve Ward, the head designer, prefers to call his projects. We caught up with Steve and asked him about Astounding Interiors and what the future holds for them.

the scheme you’re working on. A lot of research is done to find exactly the right look for each individual client - we don’t just do ‘one style fits all’ like some other design practices. We are proud to have a varied collection of styles; we have a vision that the client normally buys into in order to create an overriding concept that defines their establishment and becomes a talking point for the area.

EDSM: What do you miss the most from EDSM: Who are your clients and why your Fashion Industry days? are you appointed over other design practices? WARD: The seasonal trends in clothing and having to be one step ahead of the WARD: Our clients are individual business high street and the customer. They would operators who are either experienced look at you and your stores for inspiration or start-up ventures breaking in to of what was to come. We would always the market place because they want a have the latest ‘trends’ in store a year or change from their other business and so before anyone else, so people would can see a new opportunity. Because of travel to us from miles to create a cutting my experience in so many fields we can edge look. nurture the client and advise on many important issues. Being involved in the EDSM: How does that compare to entertainment business for 25 years designing the places they are wearing and running nightclubs, selling from the clothes out to? high street stores and now designing restaurants and bars for the past 8 years WARD: Interior design trends last a lot has given me a valuable insight into longer than the Fashion Industry so you what the discerning customer wants. have to be creative in your approach to People like to feel special, whether they

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EAT. DRINK. SLEEP April 2014

design

www.astoundinginteriors.co.uk 0800 3345 994 earn £20k or £250k a year. It’s all about delivering an ambience they are not going to get elsewhere. Anyone can install some banquette seating but the difference is in the details, for example what fabrics are used, colour schemes, comfort and practicality – all these factors matter and a unique concept sets an establishment apart from the competition. EDSM: What motivates and inspires you when it comes to developing new venues? WARD: Our story of Interior Design and Build has been a series of developments, with ideas growing and changing over time to create new visions and experiences for our clients. From the initial brief itself the creative process begins and I have visions in my head of what the venue can look like by mixing the bespoke products we have in our library. I have a photographic memory when it comes to materials and fabrics and can create a 3D image in my mind’s eye visualising all the elements - flooring, wall finishes, lighting and furniture and accessories. Using Mood Boards we create a photo realistic visual for the client before sign off so they know exactly what to expect. I love pushing the boundaries and watching peoples faces when they walk in to the venue on opening night. I wish I had a £1 for every time I have heard ‘Wow!’ - that’s when I know my team have done their job properly and I love that feeling. It’s compelling and you want to get that buzz even more on your next venue. Making people happy is important to me. EDSM: Thanks Steve, you seem to be a passionate guy who enjoys what you do, any tips for someone thinking of creating something unique? WARD: Yes, give me a call as I have an amazing materials Library that I have travelled the world finding and spent many hours walking around Exhibitions and Fairs to find. Function is important so providing the right surfaces in terms of durability, maintenance and cleaning for commercial premises and Fire retardant ratings is vital.

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Add some dynamic theatre to your

PRESS RELEASE 28TH FEBRUARY

d Drinks adds fun to bars and catering events with innovative Sidekick barware

omes to creating an impact, Haywood ding suppliers to the On Trade for over a e just the answer. Highlighting their Shot cks (250ml) Sidekick Glasses, Haywood’s mension, adding excitement to pubs, clubs heatrical effects from the barware range.

with infused flavour but aesthetically striking adding further unique appeal to your offering.

Add some dynamic theatre to your

Taking the use of the glasses one stage further, Fraser Henderson of Haywood Products comments “ We have several customers who use the Sidekick glasses for theatrical, innovative centre pieces at buffets, which is r secure bottom chamber mesh ideal forevents a unique at weddings or parties – for Haywood Drinks adds funand to bars and catering with effect innovative Sidekick barware ivider, the itglasses bar owners and example Ice creams, strawberries starters with serving infused flavour but aesthetically striking or adding When comes offer to creating an impact, Haywood further uniqueGreat appeal for to your offering.maximum product leading to the On Trade a as e theProducts, ability to offersuppliers standard drinks with for a over such prawns. ensuring decade, just the answer. their Shot ursting withhave excitement as theHighlighting contents of pricing! Taking the use of the glasses one stage further, Fraser (60ml) & Rocks (250ml) Sidekick Glasses, Haywood’s can add adda new a completely new dimension to dimension, adding excitement to pubs, clubs Henderson of Haywood Products comments “ We have Everyone loves dry ice, its use effects are outstanding.They & bars with theatrical effects from the barware range. several customers who the Sidekick glasses for innovative pieces at buffets, which really theatrical, do create a boldcentre unique appearance and ismore With their secure bottom chamber and mesh ideal for a unique effect at weddings or parties – for and patented in the US, and famed for its importantly, customers love it” separation divider, the glasses offer bar owners and example serving Ice creams, strawberries or starters sal Studios “ Flaming double publicansasalike the abilityMoe’s” to offer this standard drinks with a such as prawns. Great for ensuring maximum product bursting with excitement as thealso contents of pricing! factor,in glass wow available 2oz shot glasses and the chamber can add a completely new dimension to & EASY USE OF DRY ICE WITH HAYWOODS ger drinks, offers a completely innovative SAFE the serve. Everyone loves dry ice, its effects are outstanding.They day to day drink choices, with its secure Dry Ice, the solid form of carbon dioxide, has an really do create a bold unique appearance and more t which was initially conceived to and create temperature ofit”-80degrees. Kept within a Developed and patented in the US, famed forapproximate its importantly, customers love ots”. use in Universal Studios as “ Flaming Moe’s” this double secure polystyrene box, the system ensures no human chambered glass available in 2oz shot glasses and also touch to the dry ice pellets. Using the bottom 12oz for longer drinks, offers a completely innovative SAFE & EASY USE OF DRY ICE WITH HAYWOODS usingapproach dry icetopellets in a safe manner, the compartment of solid the form glassofascarbon the scoop dioxide,there has anis no day to day drink choices, with its secure Dry Ice, the artment of the glass houses the dryto create opportunity for temperature physical touch. Haywood’s provides approximate of -80degrees. Kept within a compartment whichsafely was initially conceived securesafety polystyrene box, the system human and instructions with ensures every no delivery ting “Smoking smokingShots”. dramatic effects, (dry ice complete touch to the dry ice pellets. Using the bottom m a solid to gas, without a liquid phase) and boasts a 7 x 24 helpline. Add a safe theatrical dimension Designed for using dry ice pellets in a safe manner, the compartment of the glass as the scoop there is no king effect of theatricalofmystery drawing in the to bar with for Haywood Drinks. lower compartment the glass safely houses dryyour opportunity physical touch. Haywood’s provides smoking ion ice to for a creating standard drink.dramatic This effects, secure(dry ice complete safety instructions with every delivery and convertsglass from apromotes solid to gas, without a liquid phase) and boasts a 7 x 24 helpline. Add a safe theatrical dimension e drinking the safest way www.haywood-drinks.co.uk creates a striking effect of theatrical mystery drawing in to your bar with Haywood Drinks. ce such there tois no consumer or This bar secure huge that attention a standard drink. withpolycarbonate the dry icedrinking during serve or when glass promotes the safest way www.haywood-drinks.co.uk ** DRY ICE IS AVAILABLE FOR PURCHASE. med. of using dry ice such that there is no consumer or bar staff contact with the dry ice during serve or when ** DRY ICE IS AVAILABLE FOR PURCHASE. *** WHY NOT TRY SERVING MYSTHIC being consumed.

SHOTS? A o the smoking, gleaming shots, the glasses VODKA FLAVOURED SPIRIT DRINK ALSO *** WHY NOT TRY SERVING MYSTHIC SHOTS? A to the smoking, gleaming the glasses VODKA FLAVOURED SPIRIT DRINK ALSO In addition creating infusions, where fruit, herbs,shots, spices AVAILABLE FROM HAYWOOD DRINKS IN A WIDE great for creating infusions, fruit, herbs, AVAILABLE FROM HAYWOOD DRINKS IN A WIDE ptingare sweets can be added towhere the base of spices ARRAY OF FAVOURITE or even tempting sweets can be added to the base of ARRAY OF FAVOURITEFLAVOURS. FLAVOURS. meshthecover of mesh the compartment ensures ensures unit.The cover of the compartment ion items themselves in the bottom that the infusion itemsstay themselves stay in the of bottom of the glass for maximum infusion and stopping them maximum infusion and stopping them from from The overall effect is not only delicious wed. being The swallowed. overall effect is not only delicious

For Haywood Drinks press enquiries or for samples/ interviews please contact Heidi Dodkins Connaught Media heidi@connaughtmedia.co.uk Tel: 020 7788 7682


A drop of beauty:

Tŷ Nant

April 2014

EAT. DRINK. SLEEP

drinks

Ty Nant announced as official water supplier to the International Wine Challenge 2014 Tŷ Nant natural mineral water has today announced that it will once again be the water of choice for the 2014 International Wine Challenge after being selected for the 6th successive year by the prestigious wine competition. Sourced from deep beneath the ancient Cambrian mountains of Wales, Tŷ Nant natural mineral water has become a iconic part of the International Wine Challenge process. Tranche two of the International Wine Challenge 2014 runs from 7th April to 24th April at The Kia Oval, London, where Tŷ Nant will be keeping the international panel of wine judges hydrated during the tastings. Widely regarded as the world’s finest wine competition, the International Wine Challenge attracts wines from all over the world, which are meticulously blind tasted by an elite panel of judges, including Masters of Wine. Throughout the tasting process Tŷ Nant natural mineral water is at hand to ensure the judging panel can cleanse their palates. Each IWC medal-winning wine will be tried a minimum of three separate occasions to ensure wines are given the greatest chance of success. Top scoring Gold medal winning wines are then tasted again to decide the IWC’s trophies. The trophy winners will be announced at the prestigious IWC Awards Dinner on 16th July 2014, where Tŷ Nant natural mineral water will be on hand for diners throughout the evening.

www.tynant.com

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IWC Event Director, Chris Ashton commented: “Every effort is made by the International Wine Challenge to ensure our judging process is fair and that we give the wines the best chance to perform. Tŷ Nant natural mineral water play a vital role in that process by ensuring our judges can taste each wine with a clean palate. Tŷ Nant share our dedication to high quality and professionalism, and our long-standing relationship is a testament to that. We look forward to working with them again for Tranche two of the 2014 competition.”


NE W The GIGA X8 speedy professional coffee machine The NEW high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function, allowing it to prepare perfect coffee in record time. The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely no flavour is lost during the process. The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.

For further details on the NEW GIGA X8 and our range of professional and commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com


JURA, a significant innovator in luxury Swiss made

Fine foam technology

bean-to-cup technology, has invested £15,000 in training to help their commercial partners get up to speed on the company’s latest launch, as well as learning new techniques in café efficiencies.

As an ingenious feature, the air intake is electrically adjusted by a geared stepper motor. For example, when making a latte macchiato, the machine automatically dispenses hot milk into the glasses, followed immediately by milk foam and finally coffee – saving valuable time.

More than 120 people attended the exclusive training events held at the Williams F1 Conference Centre in Oxfordshire, and at the York Racecourse, which saw JURA launch the top-of-the-range GIGA X8 Professional. In an industry where speed is of the essence, attendees had the chance to see how the new product can create efficiencies for their customers, and how JURA’s technology has innovated to meet the demands of the fast growing end user market. Ideal for use in busy barista bars, restaurants, coffee lounges, bistros and other catering spaces, the latest addition to the JURA range comes with a unique speed function, allowing it to prepare perfect coffee in record time.

The GIGA X8 Professional is available to purchase at an RRP of £4395.00 + vat. For end users who want the option to pay as they go, JURA can offer the THINKSMART leasing option to its customers who want an alternative to outright purchase.

For further information on the full JURA product range, the GIGA X8 Professional, and Jura Commercial resellers, please visit www.jurauk.com or call 0800 6525527.

High performance The high-performance GIGA X8 Professional with its elegant black aluminium finish comes with a sizeable five litre water tank. The large coffee grounds container allows for flexible and mobile use of the state-of-the-art machine, and also incorporates the power of three thermoblocks and three pumps to prepare a range of 29 speciality coffees at just the touch of a button.

Technical perfection The machine also includes two ceramic disc grinders to ensure even grinding of the coffee beans for optimum aroma. The discs are made from a wear-free technical ceramic which are amazingly fast and they also reduce grind time by 25 per cent. The GIGA X8 Professional is also available with a permanent water connection, delivering maximum performance for all caterers alike.

Intuitive operation Adding even more convenience for independent café owners, the machine is easy to operate and programme, and has been designed to be very easy to care for. The integrated rinsing, cleaning and descaling programmes also reduce the effort involved to a minimum and guarantees TUV-certified hygiene.

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High performance speciality coffee at the blink of an eye

April 2014

JURA LAUNCHES STATE-OF-THE-ART SPEED MACHINE


Jim Beam makes history with new global campaign Maxxium UK is launching Jim Beam’s new global campaign, Make History in the UK this month. The first multi-media global campaign for the world’s number one bourbon begins with a new television commercial featuring the brand’s new spokesperson, award-nominated actress Mila Kunis. With significant trade support and activation throughout the year, Make History is a ground-breaking initiative that inspires consumers to make their own mark in history in the same way Jim Beam has.

April 2014

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drinks

The TV advertising, which features the Hollywood actress, will break in the UK on 16 March with 30-second ads across multiple media channels such as ITV, Channel 4 and Sky. The campaign also includes online and digital advertising underpinned by PR. From its humble beginnings as the first bourbon produced in 1795 to becoming the number one bourbon in the UK and across the globe, Jim Beam’s inspirational story is the motivation behind Make History. With taglines focused on encouraging consumers to Make History such as We’ve Made Our History Now Make Yours!, Come As A Friend, Leave As Family and Be The Story Others Tell, the campaign will deliver unprecedented visibility across the trade. 36

Make History will be activated across the off-trade, including Asda, Tesco, Sainsbury’s, Morrisons and Waitrose. In store visibility is key with eye-catching displays and innovative POS. The iconic Jim Beam Stillhouse is also being used as an important visual element across the retail trade, with replicas on display in the top Jim Beam depots across the country. The campaign will be heavily supported in depot with POS and retailer incentives and reinforced with a strong Make History presence online. Consumers can win their chance to make history with onpack promotions offering trips to the US including the Ultimate Road Trip across America. The activity in the off-trade will also be supported with in-store sampling. The campaign will be activated in the on-trade with Make History kits to drive awareness and promote the Ultimate Road Trip competition. This will be complemented with a range of high-quality POS items as well as tent cards, posters, seasonal Make History Jim Beam serves and glassware. Bartenders will be supported through bourbon education sessions with training conducted by mixxit, Maxxium UK’s expert cocktail team. Bartenders can also >>


www.jimbeam.co.uk

<< take part in a Jim Beam Make History challenge, which will reward the winner with an historic Jim Beam experience. Jim Beam’s rich history of producing bourbon goes back over 200 years. Jim Beam has continued to make history by being a pioneer in the category, recruiting consumers through innovation. Red Stag by Jim Beam was the first flavoured bourbon, launched in 2011. This was followed in 2012 by the first honeyinfused bourbon to arrive in the UK, Jim Beam Honey. This commitment has resulted in strong Jim Beam performance across the UK trade with volume +13% year on year with +20.2% growth in the on-trade and +11.7% in the off-trade1. Maxxium UK’s Marketing Controller for Imported Whiskey, Eileen Livingston says: “The UK is one of the largest markets in Europe for Jim Beam and Make History is set to make 2014 an historic year for the brand. Make History embodies the story of Jim Beam and the seven generations of Beam distillers who have been proud of their history, yet keen to make history of their own — innovating ahead of their peers and cementing the brand’s standing as a category leader. “We are excited to introduce the new campaign to the UK and delighted to welcome Mila Kunis to the Beam family! In 2014 we will share a little of our own history while also encouraging consumers to follow in our footsteps and be inspired to make their own history. “Our Jim Beam family of products is diverse and appeals to many consumers. This year we are determined to fuel the category growth in the UK even further by supporting the needs of customers across the on- and off-trade with our Make History campaign. This is the right time to execute an initiative of this scale and the year ahead is set to create momentous events for both Jim Beam and our customers.”

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March 2014

A Stroll Back To The Showtime Days www.cafedeparis.com


If you’ve had too much of Boardwalk Empire and want to feel like Nucky Thompson yourself, the best place to visit is Café De Paris. The opulent venue dates from 1924 and retains something of the glamour of the period, dripping with indulgence from Chandeliers to the floor, the eyes are hit with gold and glitz. Taking in the show was a whole new experience with Jeff Leach comparing and introducing the Folly Mixtures Burlesque Girls, Feeding the Fish with an amazing light show climax and many other acts, it harked to the days of yore, when the show was the sale.

If you’d like to arrange a visit please contact the team on 020 7734 7700 or cabaret@cafedeparis.com

Eating during the show is a must, with a stand out steak dish and an indulgent tarte tatin to finish. Of course, it wouldn’t be fair to miss out the fantastic cocktail options available to all with all the classics and some Champagne twists. After the show has finished Café De Paris is transformed into a Nightlcub venue, with diners invited to join the VIP area with the cast and the odd celebrity dotted about. The images do the talking for this venue, a must if you’re looking for a Corporate event, something different or just out and about in the Leicester Sq area.


EAT. DRINK. SLEEP

s n g i S

April 2014

Bar Hotel Restaurant

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Twitter

April 2014

@BeyondtheBean @Zuma_Beverages @TheSweetbird @Cosy_Tea

Beyond the Bean have come a long way since their humble beginnings of a few small coffee bars in Bristol. Founded in 1997, long before the home office supplying specialist barista equipment grew into a small warehouse, filled with syrups, smoothies, hot chocolate and frappés – plus all the other great products they are now known and loved for. Now exporting to over 40 countries the industry leader has grown to supply not only the speciality coffee industry but also a wide range of foodservice customers. Zuma offer a wide range of products which can be used for either hot or cold, for quirky or classic and are a must have for any drinks business. The Zuma range includes 6 rich hot chocolate, including a white, thick and 100% Fairtrade, as well as Zuma Chais – Spiced or Vanilla, containing real ingredients including ginger, cinnamon and cloves. Zuma Frappés are truly versatile - use them alone, for example the award winning Cookies & Cream, or to help keep your espresso sales up through the summer months by adding your own house blend to a Vanilla Bean Frappé. >>>

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EAT. DRINK. SLEEP April 2014

The BTB Range <<< However, if fruity drinks are more your forte, enter Sweetbird. Sweetbird is a fan of all flavours; rich and deep, short and tangy, and offers the best smoothie option to venues that aren’t a dedicated smoothie operation. The Sweetbird range includes as extensive amount of flavourful syrups and sauces, and provides an adaptable product range to bolster up any menu. Undoubtedly; the success of Beyond the Beans products comes from their versatility and ability to mix and match with ease. A Zuma Dark Hot Chocolate can be transformed by adding a pump of Sweetbird Peanut Butter Syrup, whilst a Peaches and Cream smoothie is easily achieved when you combine Zuma Vanilla Bean Frappe with Sweetbird’s Peach Smoothie.

Beyond the Bean t: +44 (0)117 953 3522 f: +44 (0)117 953 3422 e: sales@beyondthebean.com w: www.beyondthebean.com

customers. Whether it’s through putting together groups of our products with printed recipes and POS, or working closely with customers on bespoke plans for the year ahead, we offer support in many different ways’. Gary McGann, Sales and Marketing Director. Beyond the Bean also cater to those who may experience the difficulty that sometimes comes with too much choice, or if you’re unfamiliar with the product, by offering our seasonal smoothie or syrup boxes. These contain a selection of Zuma or Sweetbird products that work beautifully when combined or as standalone drinks,. The boxes include recipe cards to ensure all your staff know what they are doing, and make the drinks consistently each time. The boxes are packed with point of sale too, ensuring your customers know about your seasonal specials.

Working with a trusted network of distributors BTB own their key brands, meaning they have complete control over the products they offer. The latest edition to the range is the 3 new Sweetbird Still Lemonades, bringing ‘We work extremely hard when a twist on your perception of Lemonade. developing our products, making With new flavours Blueberry and Mint sure we have tested and tasted them or Watermelon and Rosemary, as well rigorously before we launch. They are as offering a Cloudy Lemonade classic. our brands, so our reputation, which The ready to drink option that can also is why it is so rewarding when we win be enjoyed on-the-go on over ice the awards we have. Our years actually the perfect addition for summertime working in restaurants, coffee shops and drinking. hotels prior to joining BTB ensure we understand the demands on businesses The latest edition of the Beyond the Bean and the people running them – our goal catalogue can be viewed at is to take the hard work out of menu http://tinyurl.com/pbmcgqc planning and development for our

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COWORTH PARK Ascott


Overview

Within a stunning, picturesque landscape, Coworth Park, part of the renowned Dorcester Collection, exudes the highest standard from every aspect of this fabulous resort. The Mansion House, a 17th Century building decorated in the most exquisite Georgian style is a sight to behold both inside and out. Situated as the centre point of the 240 acre grounds, entering this building feels like stepping into another world where every attention to detail is met and even the smallest aspects are tended to with highest level of care and attention.

The Room

I was lucky enough to be given the Derby Suite during my stay, a gorgeous suite located in the centre of the Mansion House property. At approximately 861 square feet, the suite felt more like a private residence which included a comfortable sitting room, a wood burning fireplace, dining table, four poster king-size bed, dressing room, walk-in wardrobe and vanity desk. The bathroom included shower facilities along with a gorgeous copper bath accompanied by a selection of books to read while relaxing in the tub, along with his and hers mirror and sink.

The Food

Dining within “The Barn”, one of three restaurants within the grounds, had a very at homely feel to it. Built within a barn frame with rustic features and decorative pieces, the large stone fireplaces make you feel right at home, especially on cold rainy days where leaving is the last thing on your mind. Serving a wide range of comfort food - meets modern twist dishes, I opted for the Salted Hake Fishcakes with Red Pepper Ketchup to start and The Barn Burger – a classic beef burger served with Dill Pickle, Bibb Lettuce, Beef Tomato & Chunky Chips for the main course, both of which left me both satisfied and craving more. Full menu available here Breakfast was a slightly more formal affair, taking place at the Mansion House within the “Resturant Coworth Park”. Showcasing a modern outlook on classic British dishes with a commitment to quality ingredients and depth of flavour, the breakfast menu consisted of a variety of cooked and continental options with a selection of pastries and fruit juices. Full menu available here To book your stay at Coworth Park please click here.


EAT. DRINK. SLEEP April 2014

Luxury, authentic, French party reception food now selling ONLINE! Traiteur de Paris is excited to announce the launch of its new Online Shop where a selection of their exquisite, quality French Petits Fours, Canapes, Macaroons, Baby Cupcakes and mini dessert Pots are available to purchase at: www.traiteurdeparisonline.co.uk

With free postage and packing they are very reasonably priced and represent amazing value. Traiteur de Paris has an established reputation in supplying the UK professional catering trade with high end authentic French products. No longer for the professionals, these are now available for everyone!

They are delivered frozen ready to be stored in a freezer to defrost for use whenever the custom- For further information, please contact Philippe er chooses. Carefully packaged with dry ice in a at: info@traiteurdeparisonline.co.uk polystyrene box and delivered next day delivery direct to your door. All made in France, many hand finished, this beautifully presented, delicious party finger food is the perfect solution for any reception or event. Amazing value with a tray of 28 Canapes costing £19.50, 36 Mini Macaroons £22, 24 Petits Fours £19.50 and 16 of the very fashionable mini dessert pots just £13.50.

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EAT. DRINK. SLEEP April 2014

EAT. DRINK. SLEEP February 2014

Todd & Cue, an Independent Insurance Broking & Risk Management company, is listed in the Top 100 by Insurance Age and have been specialising in the Leisure industry for over 30 years. Specialist Scheme We operate a UK based bespoke scheme with a major UK Insurer, tailored to give you Industry leading cover, ensuring you are covered for many areas our competitors miss. Price Guarantee Send us your Renewal Notice, we guarantee you wonâ&#x20AC;&#x2122;t get our level of cover cheaper. Risk Management Advice & Support All clients have access to our website library of Risk Management articles, Employee Safety manuals and Business Continuity plans. Premium Finance We offer competitively priced premium finance to help your cash-flow, including payment via credit card at no extra charge. Claims Handling No-one wants to have to make a claim, but one call and we handle everything, from negotiating with Insurers, organising surveys or loss adjusters, to ensure you receive the best possible settlement to your claim, with minimal disruption to your business. Service We have dedicated staff specifically for your market sector, ensuring they have industry knowledge to understand your business better and that you speak to the same people every time.

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Epos

Textiles Philip Watts Design +44 (0) 115 9269756 www.philipwattsdesign.com

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Catering

FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk

Lighting

Furniture

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Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com

WRS +44 (0)1933 533880 www.wrssystems.co.uk

BALMORAL TEXTILES (028) 90617431

Tableware www.slateware.co.uk +44 (0)1248 600656

Vintage Neon creations +44 (0)1204 655866 www.neoncreations.co.uk

POS Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com

Coffee/Coffe Machines

Flexfurn +44 (0)1242 524777 www.flexfurn.com

Graphics

INDEX PLASTICS 01256 843 844

Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk

Coffee Services +44 (0) 843 289 2109 www.coffee-services.co.uk

www.indexplastics.co.uk OASIS GRAPHICS +44 (0)1242 524777 www.flexfurn.com Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: studio@oasisgraphic.co.uk t: +44 1628 532003 w: www.oasisgraphic.co.uk

Interiors & Design

Jura +44 (0) 800 552 5527

www.jura-coffee-machines.co.uk

42 48

“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,

CUBBINS 01434 604 181 www.cubbins.co.uk

T: 01256 843 844 E: sales@indexplastics.co.uk W: www.indexplastics.co.uk

EAT. DRINK. SLEEP

Beverages

Directory

December January 2014 2013

EAT. DRINK. SLEEP February 2014 April 2014 March

director directory

DEALERS is a one stop warehouse for all your design needs. Always 7,000 different items in sock including new, old, antique, and vintage furniture plus all types of home & living accessories, garden ornaments, structures and statuary plus much more at our extensive showroom and acres of outside wonders. Everything you need if you are in business for retailing, displaying, refurbishing, dressing & all types of design projects. Visit us either at our website www.dealers-uk. com or in person at our huge premises in the countryside. dealers@dealers-uk.com www.dealers-uk.com 01743 761241

To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.

57


The

MIRROR ROOM Following its takeover by the American-based Rosewood group, the 5-star Chancery Court Hotel has undergone a dramatic £85m refurbishment, plus, we were told, a cool £500,000 on the dining room silverware alone. Also the glasses in the bar cost £150 each. Re-launched as Rosewood London. The interior has been stripped back to the Edwardian original, although many stunning features such as the carriageway entrance and Pavonazzo marble staircase remain. Designed by New-York based Tony Chi, the Mirror Room itself is a long, astoundingly dramatic space, with a highly intricate mirrored ceiling, a huge fire blazing at the end. Décor is Chinese influenced, with plenty of glossy black lacquer and some very grand sofas and chairs. Known for his cooking at Michelin high-flyer The Greenhouse in Mayfair (as well as short-lived ventures such as La Noisette and Eastside Inn), Swiss-born Bjorn van der Horst has taken charge of the flagship Mirror Room – a strikingly elegant, jewel-box salon appropriately emblazoned with mirrored walls and ceilings. What we ate: A rose veal tartare was hand chopped yet remarkably smooth, seasoned with a hint of caper and parmesan - an excellent effort. The crispy Dover sole, chips and truffle mayonnaise was also a success: two substantial fillets of perfectly cooked fish in a tempura batter, crisp, fluffy chips in a small tower alongside a pot of very good truffle mayonnaise. With the Dover sole main came a glass of 2009 Lucien Le Moin white Burgundy, fresh and fruity with hints of butter and spice, chosen to match the beer batter on the fish. Water came served in stainless steel cups lined with copper, a very grand touch.


Eat Drink Sleep - April 2014