eat.drink.sleep December 2018
www.eat-drink-sleep.com
A fresh approach to foodservice procurement See p26-27
EvEry England IntErnatIonal lIvE thIs autumn
Feel it all
BrIng BIg hIttIng IntErnatIonal actIon to your vEnuE thIs autumn Every England Autumn International match exclusively live
England v Japan Saturday 17 November, 3pm
England v Australia Saturday 24 November, 3pm
England Women v Ireland Women Saturday 24 November, 5.40pm
Every home nation and ROI game from the UEFA Nations League including; Wales v Denmark Friday 16 November, 7.45pm
Albania v Scotland Saturday 17 November, 7.45pm
England v Croatia Sunday 18 November, 2pm
Northern Ireland v Austria Sunday 18 November, 5pm
Plus, huge live games from the Premier League, EFL, SPFL and Carabao Cup, including: Aston Villa v Birmingham Sunday 25 November, 12pm EFL
Arsenal v Tottenham Sunday 2 Dec, 2.05pm Premier League
Liverpool v Everton Sunday 2 Dec, 4.15pm Premier League
Call 08444 883 648 to get the best deal for your venue
Sky Sports requires a Sky subscription, equipment and installation. Scheduling may be subject to change. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of supply – 08/11/18. All rights reserved.
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
call
08444 178 113
*Source: TNS hotel study 2014 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. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 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. Black Panther ©Marvel Studios 2018. Darkest Hour ©2017 FOCUS FEATURES LLC. ALL RIGHTS RESERVED. The Good Doctor ©2017 American Broadcasting Companies, Inc. Criminal Minds©2017 CBS Broadcasting, Inc. All Rights Reserved. ®The F1 logo, F1, Formula 1®, FIA Formula One World Championship, Grand Prix and related marks are trademarks of Formula One licensing bv, a Formula One group company. All rights reserved. Correct at time of supply: 09/10/18.
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Michael Amor 01843 591 523 michael@eat-drink-sleep.com
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December 2018
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Jeremy Tring jeremy@eat-drink-sleep.com
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LABRA ARMCHAIR
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WESTIN BRISBANE: REWRITING THE APPROACH TO LUXE HOTELS
December 2018
Industry News
and polished plaster are draped with fabric which cocoons guests as it draws them through the space. The design is sophisticated, evoking a sense of refuge and ritual.
WITH ITS EVOLUTION OF THE HOTEL CHECK-IN, AND GROUNDED IN A DEEP SENSE OF PLACE, WOODS BAGOT HAS DESIGNED A NEW, LUXE PROTOTYPE WITH BRISBANE’S LATEST LUXURY HOTEL…
The opening of The Westin Brisbane, marks the brand’s debut in Queensland, Australia. . It also marks the unveiling of Australia’s first Heavenly Spa by Westin™, WestinWORKOUT® Fitness Studio and large resort style swimming pool overlooking the city skyline.
At the newly opened The Westin Brisbane guests are welcomed in the luxe lobby on the ground floor, which flows into the hotel’s street side jazz bar. Woods Bagot principal and hotel sector leader (Australia) Bronwyn McColl explained that the ground floor hospitality is deliberately designed to merge with the street, encouraging local use, and to feel more like a part of the public realm than a traditional hotel.
the transition from café/ bar through to check-in is seamless. “Guests will feel the authenticity of a truly local experience. They are having coffee, a drink or dining in the same place as the locals, creating opportunity for chance encounters and incidental conversations, which can spark business opportunities and friendships,” McColl said.
“With hotel guests co-mingling across the entire ground level with neighbourhood locals and residents from the apartments above [1], Westin is rewriting the hyperlocal approach to hotel operation,” said McColl.
Nestled in the heart of the city, The Westin Brisbane offers a unique, urban retreat for leisure and business travellers who put their health and wellness first. The resort facilities are designed for guests to live Westin’s wellness mantra, ensuring they leave feeling restored and better than when they arrived.
Making the most of Brisbane’s subtropical climate, the port cochere has been moved to the side to allow the food and beverage venues to take centre stage and spill out directly onto the street for outdoor dining all year round.
“Any time spent in the gym will uplift you. Bathed in Brisbane’s beautiful sunshine there are views to the pool, the lush landscape and to the terrace spaces designed for yoga, stretching and personal training sessions,” said McColl.
Cascading landscape protects the edge, enlivens the street frontage and screens diners and guests from the bustle of Mary Street. From the street to the interior and through to the hotel lobby,
The day spa is a place of sanctuary, for indulgence, escape and rejuvenation. Hand crafted elements speak of luxury, with a materials palette of natural and textured materials. Curved timber walls
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“It’s a great feeling to bring the Westin brand and its empowering commitment to health and wellness to Brisbane – a city which is equally passionate about healthy living,” said Brad Mercer, general manager of The Westin Brisbane. “We will lead the wellness revolution in Brisbane, bringing new stylish accommodation and a range of wellbeing experiences and amenities to the city.” Designed to capture the laid-back sophistication of the city, the hotel offers 299 guest rooms and suites with floor to ceiling windows, bathing the rooms in natural light. “Working across both the architecture and interior design has enormous value for the integrated design quality and overall sustainability. With elements like sun shading, orientation of the building and facades, ventilation, balconies and overhangs, we could be quite deliberate in the decisions to optimise the passive sustainability,” said McColl. “Being a new building gave us scope early in the design process to marry sustainability with the values of health and wellness.”
To date, 2018 is showing even worse numbers for restaurant insolvencies than the overall total for the previous year. According to accountancy firm Price Bailey, 1,123 restaurant companies have become insolvent in 2018. These figures are in line with recent trends, as insolvency rates have risen by 35% yearly since 2010.
In conjunction with high levels of political uncertainty and an increase in wine duty, the past months have seen a large number of premises closing their doors. Villandry and Texture are among some of the most popular names, but chains such as Gaucho spin-off Cau,
Cote, Strada, Prezzo, Jamie Oliver and Carluccio’s have also faced difficulties due to adverse market conditions. Paul Pittman, partner at Price Bailey, claimed that market oversaturation should be counted as one of the main causes for this adversity, with many restaurants competing for a decreasing number of loyal customers. Rapid changes in consumer habits and tastes, heavily influenced by the widespread use of social media, increasing costs and decreasing consumer confidence due to Brexit are additional factors deemed responsible. Chancellor Philip Hammond has recently announced a business rates cuts, which he claims could help 90% of on and off-trade establishments save up to £8,000 a year. The business rates cut will be reevaluated in 2021.
Nortech Launches Full Colour LED Variable Message Signs Nortech has just launched a new range of Variable Message Signs (VMS) to add to its range of counting products. The high intensity, full colour LED sign is fully compliant with the European VMS standard EN12966, and offers bright, clear messages indicating available spaces and status messages. Contained in a robust weatherproof IP65 aluminium housing, the VMS comes either as a compact, single display sign or as a single/multilevel information sign complete with artwork. The multi-level signs are available with from two to five level counts as standard, with customers specific count levels also available, making them ideal for many applications including highways, hotels, car parks, corporate offices, airports and hospitals. They can also carry corporate branding as required.
Each level display has 10cm high characters and can be viewed at distances of up to 50 metres with a 30° horizontal viewing angle. The signs have automatic luminance adjustment with the option of manual adjustment to match stable ambient light levels. The high intensity setting is ideal for regions with extremely strong sunlight.The sign can be used in standalone counting solutions with Nortech’s NCT100 counting modules, in full parking count management systems alongside Nortech’s NCT200 counting modules and NorParc count management software, and for shared occupancy display with Nortech’s shared occupancy controllers (CPC202 and CPC204). The VMS design uses low profile LED matrices, and each sign can display count values of up to 5 digits with the option to display ‘FULL’ when a
count value falls below 1. The display options are set via the counting/ control module. The settings include the display colours and the options to replace the count value with ‘OPEN’ or ‘SPACE’ when the count value is 1 or more.Depending upon the application, up to eight individual displays can be connected on a single RS485 bus, each displaying a different count value. All VMS signs come fitted with five metre screened signal cables and power cables. They are also fitted with mounting strips to allow them to be fixed on posts using generic post mounting brackets. A robust wallmounting kit is also available, enabling the VMS to be securely mounted to a flat surface with tilt adjustment. Further information on the VMS is available from Nortech at www.nortechcontrol.com
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EAT. DRINK. SLEEP
Over 1,000 restaurant companies have gone bust so far in 2018
December 2018
Industry News
EAT. DRINK. SLEEP December 2018
Industry News
University Teams up With Top Hotels to Provide Hospitality Experiences for Students With a growing recognition of the importance of practical experience, the University of Essex’s Edge Hotel School has partnered with top hotels to provide placement opportunities for seven of its students studying hospitality. Young learners were handpicked for this unique professional development as part of their hotel management degrees which combine academic theory with practical experience in the 4* hotel on the Colchester Campus to help students kick start their careers. Each student spent two days living and breathing hospitality at a different hotel including The Ritz London, ShangriLa Hotel At The Shard, Rubens at the Palace, London EDITION, Georgian House, Egerton House Hotel and The Chesterfield Mayfair. As part of the placement, the students worked alongside industry professionals and experienced the ins and outs of working at a top hotel
where they greeted guests, managed bookings and ensured every guest had a first-class experience. “In today’s competitive industry, work placements are essential”, says head of department Andy Boer. “At Edge, students already work in a real hotel as part of their learning but we wanted to go even further. These additional placement opportunities reinforce students’ excitement for working in hospitality and illustrate the variety of roles available for anyone with a passion for providing excellent customer service. “Practical experience, along with a strong academic background, are the two key areas employees look for and these professional development days give students a fantastic foundation to build upon. I was very impressed with how they all threw themselves into their work and we are very grateful to all the hotels for their involvement.”
Resources Manager at The Ritz London who mentored one of the students said: “We are delighted to continue working closely with the Edge Hotel School to provide a unique experience for their students at The Ritz. We firmly believe that supporting young people and helping them to develop in their hospitality career is a key part of our role. It has been very heartening to see such enthusiasm, determination and an eagerness to learn from the talented students and we wish them every success with their future careers.” For more information, visit www.essex.ac.uk/departments/edgehotel-school.
Natasha Thakker, Assistant Human
Aspiring Overseas Chefs Undertake Training at UK Hotels The partnership with Resort Restaurant and People Partners began originally with QHotels in 2017 and was such a success that two students were offered permanent positions following completion of the course.
Leading UK hotel management company RBH is proactively tackling the skills shortage in its kitchens with a pioneering chef training initiative. Twelve students from Gran Canaria and Tenerife are currently undertaking six month work placements at QHotels properties Slaley Hall, Crewe Hall, Dunston Hall and Stratford Manor and newly rebranded DoubleTree by Hilton StratfordUpon-Avon. Representatives from RBH visit the hotel schools abroad in March to carry out interviews with the aim of sourcing candidates that will become full-time employees. The students are all in their second year of studying Kitchen Cuisine and are trained to a Chef de Partie level.
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In the QHotels and DoubleTree by Hilton kitchens, the students complete either a Kitchen Management or Kitchen Cuisine course. The management course includes high volume, banqueting style catering whereas the cuisine course is catering to Rosette or Michelin Star standard. Julian Prosser, RBH Group Executive Chef, said: “The students are all highly motivated with superb basic kitchen skills, and it’s great to see their commitment to pursuing a career in hospitality. We place the students in our larger properties where they can gain experience in fine dining, large banquets, conference catering and leisure menus. “We’re really proud of this partnership and it’s a key step in our strategy to proactively drive chef recruitment, retention and development across the portfolio. Our long term plan as this initiative develops is to arrange work placements for a selection of our current employees at these hotel schools.”
December 2018
THIS HOTEL AIMS TO REDEFINE THE GREEK LUXURY HOTEL RESORT
EAT. DRINK. SLEEP
Industry News
ELEGANT, RELAXED AND FUTURE-PROOFED, GENNADI GRAND RESORT IS A FRESH BREATH OF GREEK AEGEAN AIR AND IS A SHINING EXAMPLE IN THE SUN OF POSITIVE ENVIRONMENTAL AND SOCIAL IMPACT. Gennadi Grand Resort on the Greek island of Rhodes opened earlier this year as a place of pure inspiration where exceptional design, beauty and architecture blend together seamlessly. Lovingly landscaped by eco-minded architects, Dimitris Melenos & Partners, the resort echoes the relaxed feel of this less-explored corner of the largest Dodecanese island. Connected to nature, the resort lies within a small fishing village off the tourist trail on Rhodes’ longest and most beautiful beach, set snugly between mountain and sea.
furnishings. The 288 rooms include spacious suites, two-bedroom suites and junior suites with private pools. Guestrooms and suites Modern elegance and comfort meet in the various guestrooms and suites. The Gennadi Grand Suites with Sea View comprise of two separate stylish rooms, complete with a bedroom and a sitting area and a modern open plan bathroom.
Elevating the luxury-resort experience, Gennadi Grand Resort is a rare blend of considered contemporary architecture, combined with old-fashioned heartfelt hospitality. It’s story is the sum of all its parts — the passion of the chefs, the independent farm workers who proudly bring their organic produce, the gardeners and of course the management team who have nurtured the feeling of everyone being a part of its extended family.
A synthesis of form, function and perfectly scaled structures in a nature-showcasing landscape, the resort operates under a BMS (Building Management System) comprising of leading innovative energy management technology. Slanted roofs simultaneously minimise sunlight reflection and optimise the microclimate conditions whilst forward-thinking recycling practices are in place throughout the resort. Blending the exterior and interior spaces, the hotel features a natural choices for every type of guest: floorto-ceiling windows letting the natural light flood in, and sleek custom-made
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EAT. DRINK. SLEEP December 2018
Christmas Menus round up
Swan, Shakespeare’s Globe https://www.swanlondon.co.uk/christmas-nye/ Located on the banks of the Thames, Swan, Shakespeare’s Globe is a modern British all-day dining restaurant next door to the iconic Shakespeare’s Globe Theatre. Executive Chef Allan Pickett champions British produce with a particular passion for ingredients sourced from his home county of Kent. This year, Allan has created menus that cover festive celebrations for all, from casual drinks and bites in the bar, festive feasts in the restaurant,
SILO
Download the SILO menu here
SILO is the UK’s first zero waste restaurant, located in Brighton, designed from back to front. Chef Douglas McMaster and the SILO team successfully eliminate the production of waste by choosing to trade directly with farmers, minimising the need for packaging. Any scraps and trimmings from the cooking or leftover food go straight into the on-site compost which in-
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Christmas Day dining and New Year’s Eve parties. Menus feature traditional dishes such as Cauliflower velouté, poached sea scallops, spiced raisins and caramelised florets; Roast partridge salad, slow cooked leg, pickled radish and braised leeks; Pot roast chicken supreme, thyme confit leg, fondant potato, Madeira braised white cabbage, roast gravy; Rump of Romney Marsh lamb, curly kale, caramelised shallot, garlic and thyme infused potato. In addition, vegan options are available as well as children’s menus. There are 4 private dining rooms, perfect for groups, and the restaurant will be open on Christmas Day and New Year’s Eve.
turn goes back to the farmers. This Christmas, the team have created a festive menu using seasonal, local ingredients - some of which have been foraged by the chefs. Dishes include Glazed pumpkin, pickled walnuts, rosehips; Jerusalem artichoke, chestnut, whey; Chewy beetroot, potato skin, mushroom; Pollock, jerusalem artichoke, chestnut; Pheasant crown, preserved berries.
http://falconrestaurant.co.uk/MENUS/ This December, chef Kieren Steinborn-Busse will open his first restaurant with his wife Natasha in her home county of Hertfordshire in a beautiful Grade II cottage. Deliberately moving away from overcomplicated, haute cuisine, Kieren will change his menu regularly, based on the produce sourced locally from the likes of Solitaire Farm, Priors Hall Farm and The Cheese Plate,
a local cheesemonger in the town. The Christmas menu will be no different with dishes such as Celeriac soup, roasted hazelnut & thyme butter; Partridge, pheasant & pear terrine, pickled vegetables; Riseley & potato pie, braised rainbow chard; Solitaire Farm pork loin, apple & chestnut stuffing, roast squash, apple brandy sauce.
Coal Rooms This festive season, Coal Rooms have launched a Christmas feasting menu exclusively available in their private dining room. It will showcase the restaurant’s signature style with a mixture of Coal Rooms’ staples and new dishes. Housed in a former Peckham Rye train station ticket office, the menu focuses around the restaurant’s custom-built meat smoker and robata grill. For those on the lookout for a more intimate setting, the private dining room can be booked for groups up to 12 people. Located in
what used to be the old ladies’ bathroom for the train station, the room offers a dark, cosy setting to share the feasting menu in unique surroundings. https://www.coalroomspeckham.com/menu/
Alpes, Raclette Brothers, Pop Brixton Alpes is the first permanent site from Raclette Brothers, located in Pop Brixton. Ingredients are king, and the team have carefully selected a mixture of British and alpine producers to fill their menu and wine list. The restaurant is also the first restaurant in London to serve raclette in the traditional way i.e. guests have their own raclette cheese and heater at the table so they can dollop on however much cheesy goodness they want! New dishes include small dishes of beef bourguignon, cauliflower fondant and signature maple bacon tartiflette, wild mushroom tartiflette, Lincolnshire fondue - among plates of cheese and charcuterie. https://alpes.london/menu
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EAT. DRINK. SLEEP December 2018
The Falcon, Buntingford, Hertfordshire
* NEW OPENING *
EAT. DRINK. SLEEP December 2018
Safety in smoking areas The UK smoking ban came into effect in 2007 and since then, designated smoking areas have been created in various establishments across the nation, ranging from outdoor shelters to comfy cushioned areas. Smoking around cushions can come with risk and, in 2017, 150 people in London alone were injured in smoking related fires. So, keep your customers safe
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in your outdoor smoking areas and be sure to deck out your establishment with LOFAssured cushions, containing fire retardant foams and fillings. The LOFAssured initiative raises awareness of fire safety standards/regulations for garden furniture cushioning. The cushions available from LOFA (Leisure and Outdoor Furniture Association) members adhere to a strict code of conduct, part of which is rigorous testing and compliance with all current fire safety regulations. For further information visit https://www.lofassured.co.uk
EAT. DRINK. SLEEP
Try Kolibri Drinks
December 2018
- alcohol free with sweetness tailored to taste!
Kolibri Drinks are non-alcoholic, grown-up drinks, giving people the ability to customise their drinks and tailor sweetness to preference. The lightly sparkling alcohol-free drink is available in three distinctive and delicious botanical flavours: Strawberry & Basil, Cardamom & Chilli, Elderflower & Lime (all 300ml). Every bottle has a cap which contains Kolibri Drops (15ml), a blend of golden agave, lemon juice, apple and caramel which when added to the drink adds sweetness and flavour complexity. Not only is Kolibri perfect for those choosing not to drink, it also has no more than 40kcal, even if all of the agave nectar is used – indulgence with a clear conscience! Shortlisted for major awards in the drinks industry and receiving a highly commended in the Luxury Packaging awards, Kolibri has gone from strength to strength in the short time since its launch. We named our drink ‘Kolibri’ because it means Hummingbird in over 30 languages and is a symbol of joy and freedom around the world. This makes it the perfect name for a drink which allows customers to choose exactly how they enjoy their drink. The beautiful bottle with the brightly-coloured Kolibri reaching for its nectar is attractive and special – soft drinks do not need to be childish or boring! Co-Founder Kamila Sitwell explains, “Modern customers want it all – healthy, great tasting and indulgent drink - all at the same time! They also want an experience, ritual and theatre in this area too! The craft of making bespoke and artisan coffee, de-canting wine with elaborate tasting, or the
artistry involved in cocktail making are hugely satisfying for guests and therefore worth paying premium for. Multisensory drinking experiences are expected in every category now, with or without alcohol. With the decline in the alcohol consumption accelerating, influencer brands must offer alcohol-free drinks which will delight guests and are on a par with alcoholic creations.” With the Christmas party season approaching, your nondrinkers will want to socialise and enjoy themselves. Why not give them the opportunity of an exciting drink experience so that they are not left out? “Customise, don’t compromise” is our mantra so consider stocking Kolibri drinks to delight all your customers! If you would like your guests to experience Kolibri drinks, please take a look at our website and contact us for more information. www.kolibridrinks.co.uk
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December 2018
EAT. DRINK. SLEEP
Essential Viewing With guest satisfaction 30 per cent higher in hotels with Sky than those without1, Sky Select product is an absolute must have. Guests are increasingly looking for that home-from-home experience when staying in hotels. In their own living room, they are used to a highquality experience – whether it’s the range of channels available to them, or the screen they’re watching their content on – and they expect the same when staying in a hotel.
The Sky Bright Box, the technology behind Sky Select, delivers amazing HD entertainment across hotels from one centralised HD distribution system. It’s a reliable, scalable, purpose-built and space-saving solution.
Hoteliers can choose to incorporate a tailored welcome channel to greet guests, alongside Sky’s familiar Research recently conducted electronic programming guide with identified 84 per cent of guests2 channel synopsis information to believe that the TV service in a hotel room should be as good as they have further enhance the entertainment experience. It works with the remote at home. In addition to this, seven out of ten guests said it was important controls and TVs of the major manufacturers, as well as the Sky to have both Sky TV and a largescreen HD TV in their hotel bedroom. remote, and is compatible with both coaxial and IP network cabling, Guests continue to demand and making installation simple and low expect more from in-room TV cost. viewing. Therefore, it’s important to provide hoteliers with the flexibility An unmissable line-up they need to deliver a range of Sky gives hotel guests the best sport, entertainment and movies experience with entertainment they to exceed guest expectations, drive great guest satisfaction and generate know and love from around the world. With an unmissable line-up of new positive reviews. For example, guest TV, hoteliers can bring their guests satisfaction is 30 per cent higher in 3 thrilling drama, big entertainment hotels with Sky than those without . and laugh out loud comedy. And with eleven Sky Cinema channels Introducing Sky Select showing everything from box office Sky Select delivers content in hits to all-time classics, including a stunning high definition to guests and new Premiere every day of the week, is now available with all TVs. Hoteliers there’s something for everyone to can choose from 96 satellite channels, enjoy. Plus, hotels can show the including guests’ favourite Sky biggest games and the biggest stars channels, with seven channels in HD as Sky Sports brings its customers an as standard, while also incorporating unforgettable season of sport, across their guests’ favourite Freeview and 10 dedicated channels. foreign channels distributed over the For more information and to find existing infrastructure. In addition to this, hoteliers also have the flexibility out how Sky can transform your business, please call 08444 174 655 to easily swap existing channels or add more to suit their guest profile at any time.
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1,2,3
Source: Resource Now, April 2018
Calls to Sky cost 7p per minute, plus your provider’s access charge.
London Waldorf Hilton A few hundred yards from Covent Garden centre surrounded by the breath-taking sights lies the stunning Waldorf Hilton. In a 108 year old building, with 298 luxurious rooms, is the London Waldorf Hilton. As you walk into the grand venue you are greeted by a great classy foyer and fantastically friendly staff who give attentive, personal service to all of their guests. Although the 5 star hotel can seem intimidating to those who do not enter these types of venues often, we were immediately put at ease by the staff who spoke in an incredibly polite and friendly manner, portraying a relaxed and comfortable atmosphere. With the
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We had time to relax before our evening reservation so after settling into our luxury room we decided to make use of the full amenities available as a guest at the Waldorf Hilton and explored the fitness room and pool area. We then made our way to the Executive Lounge which offered afternoon tea, handmade sandwiches, delicious cakes and in the evening, a complimentary bar and exquisite hand-prepared canopies. The Good Godfrey’s bar – a cocktail joint and informal dining lounge – serving both breakfast and lunches during the day and stylish cocktails by night sits within a few steps of the hotel
This venue offers a perfect accompaniment and offers an array of wines, with each bottle available by the glass, with regional Scottish whiskies. We opted to select from the signature cocktail list and chose the Godfrey’s Cobbler and Refined Madam. This was a perfect way to begin our evening. We then proceeded to the grand Homage Restaurant, the elegant setting provides a juxtaposition to the hustle bustle of nearby Piccadilly Circus and Covent Garden. Aside from the fabulous food, the Edwardian columns, sparking chandeliers and glided detail made for fantastic scenery. The Homage restaurant offers a classic English fare tempered with a modern European twist. From the mouthwatering menu, I opted for the confit duck leg and cherry terrine, cherry gel, pistachio and celeriac, my partner opted for Pan seared scallops, pancetta croquet, burnt apple and pickled fennel – a must have for any seafood lovers. For the main course we chose the Cider braised pork belly, smoked fillet, garlic creamed potatoes, confit carrots, baby onion in bacon caramel, chive oil and the 28 day aged Dukesmoor Fillet of beef 8oz with accompanied by the triple cooked chips and chef’s house salad. For desert, we decided upon the Raspberry and vanilla cheesecake, blood peach, marshmallow and basil and Bitter chocolate fondant, salted fudge, tahini and white chocolate ice cream. A perfect was to end our evening. The next morning, after our deep, reenergising sleep we woke up ready for a delicious breakfast. Here is another example of the Waldorf’s attentiveness and care as we were served scrumptious cooked and continental breakfast in bed alongside a variety of flavoured teas and juices, finished with refreshing fruit. This was a fantastic end to our faultless stay at the Waldorf, with their breathtaking décor, delicious food and 5 star service, they have succeeded in all aspects of their hotel. I highly recommend them as a top spot to stay in London.
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The rooms design was filled with light tones and strong bold colours which compliments the beautiful furniture. The rooms follow the rise in technology with a large television screen and surround sound, even in the bathroom. Over 60 channels are available plus a variety of movies for a cosy night in.
lobby and is named after the former leader of the hotels house band, the extremely talented Howard Godfrey.
December 2018
rooms ranging from a classic single for the lone guest to an executive suite, which we were given, The Waldorf accommodates for all.
EAT. DRINK. SLEEP December 2018
Hille Furniture supply SE Curve chairs to the Eden Project, St Austell, Cornwall Three soft complimenting colours – Flame, Sea Mist and Olive – were selected from a range of ten by Eden’s team, who welcome around 50,000 school visitors a year. They were looking for furniture that would be easy to clean, vibrant and lightweight, given that the chairs are shared between four classrooms, and are being moved around on a daily basis. The interior of the core building, Eden’s education centre, is a perfect backdrop to the modern sleek Hille SE Curve chairs.
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The SE Curve chairs, being manufactured in Hille’s South Wales factory from pure polypropylene and steel, means they can be fully recycled at the end of their 25+ year life, with the polypropylene being used to make new chairs which can go through this cycle indefinitely and, of course, fitting in very well with the Eden Project philosophy. Comfort for the visitors is assured, as the Hille SE Curve was designed
by Richard Snell and David Rowe, in conjunction with Birmingham City University, in line with their acti-posture theory. This ensures the best possible back support in various sitting positions on the chair, the aim being to give the same high degree of comfort eight hours in to sitting on the chair, as was achieved in the first ten minutes, increasing long term concentration levels. “We are really happy with our Hille SE chairs. They’re a winning combination of lightweight and robust – essential as we welcome 50,000 school visitors to the Eden Project each year. Their sustainability features are a great fit with our ethos.” – Sam Kendall, Education Manager, Eden Project. Hille tel 01495 352187 and email sales@hille.co.uk
FIVE STAR HOLIDAY ACCESS Natural beauty is being given a new, accessible dimension in the Wye Valley Thatch Close Cottages, a cluster of converted barns dating back to the 17th century in the scenic Wye Valley, has achieved Visit England ratings of 4* and 5*, and National Accessibility Gradings of V2, H2, M1 and M3. As a result, people with disabilities and their carers, family, friends, and pets, can enjoy a break in one of the most beautiful settings in the country.
Owners Edward and Marian Drzymalski have gone above and beyond the key requirements of accessibility standards to blend contemporary style, traditional architecture and an enabled environment. Each of the three cottages has a level access wetroom, with a Closomat shower toilet. “Toilet facilities for disabled people are so often overlooked,” says Edward. “Sadly, it’s often only if you’ve experienced how any limitation can impact on your ability to use the toilet, do you realise how important properly accessible toilets are! “The Closomats, with their integrated washing & drying, are so much more hygienic than wiping with a bit of paper. And the built-in features mean that our guests can use the toilet without assistance. “I think the Closomat is a wonderful piece of kit. Many of our guests comment on it, and how good it is at delivering cleanliness and dignity, whether or not they are used to the concept of a loo that washes you with warm water, then dries you by wafting warm air!” Adds Robin Tuffley, Closomat marketing manager, “Increasingly, people are appreciating the benefits of a shower toilet, that washes & dries you- if you choose those functions.
“As Edward says, how unhygienic traditional methods are, rather than wash yourself, after going to the toilet? With the Closomat, it looks like a typical WC, and you can choose to use it as a conventional loo, or trigger the douching and drying processes. It suits everyone- whether or not they are disabled.” The Closomat shower toilet was the first of its kind to be introduced in the UK, and is now the established brand leader. The only shower toilet developed specifically for disabled people, the Palma Vita is also the only one manufactured in the UK, and which can be accessorised initially and retrospectively to accommodate user’s needs as they change with time. Since the Closomat was first introduced over 55 years ago, more than 57,000 have been sold, many of which are still in daily use at least 30 years after being first installed. Closomat is also unique in giving clients a complete in-house support packagedesign/ specification advice, supply, install, commissioning, and ongoing service & maintenance. www.clos-o-mat.com
EAT. DRINK. SLEEP December 2018
Citadines South Kensington Hotel
On arrival at the Citadines South Kensington hotel, we were greeted at reception by the friendly and welcoming staff. Located in Kensington, the hotel, was only a stone’s throw away from nearby shops, restaurants and bars which we found extremely helpful as it meant we was only a short walk away from everything we needed for a weekend stay in London. The hotel itself was well looked after, clean and had a welcoming atmosphere as well as a modern decor. Inside the room itself, the hallway and bathroom was separate to the kitchenette and sleeping area which made the room feel more spacious. The kitchenette was fully supplied with everything you would need to make a meal or store cold items of food. The kitchenette in particular is a good selling point to either people staying in London on a budget or families with young
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children. This means you can be fully selfcatered with space to prepare food. In the sleeping area there was a wide screen tv with various channels to suit everyone’s interests.
The reception area downstairs was a relaxed atmosphere of people entering and leaving the hotel. A flat screen and magazines made it an enjoyable area to sit without being in the confines of our room. It was a social area to meet different people from different parts of the world staying at the Citadines. The Citadines hotel has a wide variety of amenities and services. When visiting the website you can find the heading ‘offers’ which allows you to enjoy your stay at a discounted price on certain services. When traveling to Citadines by train and then underground I found the distance from the tube station to be around 5 minutes when walking. This was a reasonable distance when carrying extra bags and the hotel was easy to locate. In all our stay at Citadines was extremely pleasurable and I would recommend a stay to family and friends alike when visiting South Kensington.
December 2018
The bed was spacious and comfortable and you could see out to the view from where you lay. The bathroom was extremely clean and stocked with enough toiletries for a short stay. An added touch, was once we had entered the room we were contacted by reception to make sure the room was too our liking. This made us feel comfortable to convey any future problems we may have during our stay. On entering the hotel you have to buzz into reception which gives the hotel a sense of security as people can’t freely enter.
“
The kitchenette was fully supplied with everything you would need to make a meal or store cold items of food.
www.citadines.com +44 20 7 543 78 78 | kensington@citadines.com
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November 2018
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Faster, more sustainable, safer: the Fast Chef Elite fryer
There’s a new fryer on the block that needs no ventilation, is entirely safe, and is clean and easy to use. The Fast Chef Elite from Taylor UK is also fully automatic and selfcontained. It features a radical technology, the Ecofry system. In independent tests it used 24% less energy and up to 37% less oil than conventional fryers. Plus, it’s fast, reducing frying time by up to 27%.
The Ecofry technology extracts moisture away from the food very quickly, sealing its surface and ensuring the moisture doesn’t contaminate the oil. This in turn minimises the risk of flavour transfer between batches of different foods and further extends the oil’s lifespan. The results are crispy, golden fried foods, A ventless, countertop unit, the Fast Chef Elite is made by Quality Fry in Spain batch after batch. and is very simple to use. The operator The Fast Chef Elite can cook up to simply places food into the hopper at 500gm of product per batch. The the top of the machine, pushes the relevant programme on the control pad, self-contained frying chamber can be completely removed and disassembled and then takes the fried product out for cleaning, with 90% of components of the hopper at the bottom once it’s being dishwasher safe. cooked. Everything is self-contained inside the unit, so the hot oil is kept “The Fast Chef Elite is a real gamecompletely out of harm’s way. changer,” says David Rees, Group Marketing Manager of HTG Trading Ltd, Because all the frying is done in the enclosed chamber, the oil has very little which owns Taylor UK. “It’s safer, more sustainable and more profitable than exposure to oxygen and none to light, an open fryer. We believe it will appeal which extends its useful lifespan. The to chefs in many sectors across the lack of oxygen also enhances safety by foodservice market.” minimising the risk of fire.
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The Fast Chef Elite is available through Taylor UK’s distributor network with list prices starting from £10,595 plus VAT. Taylor UK is the UK distributor for the Fast Chef Elite+ range of ventless fryers, which is available via dealers nationwide. Taylor UK is part of HTG Trading Ltd. For more information and details of local stockists, freephone Taylor UK on 0800 838 896, call 01473 350000, email sales@taylor-company.co.uk or visit www.taylor-company.co.uk
eat.drink.sleep 2018 Annual Review
Top 10 Companies of the Year
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December 2018
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Top 10 Companies of 2018
With more than 90 years of experience in manufacturing coffee machines, WMF’s mission is to achieve top performance in all areas and improve the standards - whether in terms of quality and reliability, customer focus and benefits or functional performance and innovativeness. This thinking is reflected in all their solutions without exception. By releasing the new 1500 S+ coffee machine, WMF continues with its concept of offering sophisticated machines which are easy to use and maintain. Not only is the coffee quality constantly monitored by the Dynamic Coffee Assist, but also the milk temperature and flow. This ensures the same high level of coffee experience at all times. Combined with their new Digital Platform CoffeeConnect, a whole new world of monitoring and optimising the business unfolds itself. As soon as the machine is registered on the platform, it is accessible from every point in the world when the user is connected to the internet. “CoffeeConnect is a game changing tool for us and the platform user. Whereas our main benefit sits in the predictability of possible breakdowns, we can also advise on how to optimise the machine usage.” explained Julie Green, Managing Director of WMF UK. As in 2018, WMF Coffee Machines will be exhibiting at the European Coffee Expo 2019 where visitors are invited to test the apps and find out more about WMF’s approach. www.wmf-coffeemachines.uk.com
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1500 S+
Dynamic Coffee Assist
Select.
Extract.
Consistent quality, cup after cup
The heartbeat of your coffee operation. The revolutionary Dynamic Coffee Assist permanently guarantees the highest quality of all espresso-based coffee specialities offered by the WMF 1500 S+. Once the beverage quality has been set, it is continuously monitored. The ground coffee quantity and grinding degree are automatically adjusted if necessary.
Brewing time and extraction remain consistent for coffee quality of the highest level at all times.
Award winner Coffee Machines Category 2018
Please call 01895 816 100 or email sales@wmf.uk.com www.wmf-coffeemachines.uk.com
Repeat.
Tips on getting it right when it comes to selecting EPoS
December 2018
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Top 10 Companies of 2018
Peter Moore, CEO - Its Lolly Ltd (www.itslolly.com)
The Electronic Point of Sale (EPoS) has become essential in today’s competitive trading environment. EPoS technology not only helps hospitality providers to run their business through faster, simpler transactions and secure hosing, but it can also support better service levels - helping to increase profitability.
Managing your business finances An EPoS system should be designed to help make service rapid, accurate and smooth even during the busiest trading times. Look out for a system with software installed, which can help provide a consistent pricing structure - reducing the risk of human error. Such a system should also help to provide reporting on a daily, weekly and monthly basis - enabling you to begin reviewing sales trends and tracking business data.
Workforce management An effective EPoS solution will help ease the task of people management, particularly given the transient nature of the UK’s hospitality sector. Make sure your EPoS provides information around sales performance and results. Unique logins can be monitored - enabling sales tracking, time-keeping and wastage per operator - helping hospitality managers to spot potentially fraudulent activity.
Managing waste levels Using an EPoS system enables quick reviews of stock levels. Those keen
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to manage wastage levels should look out for an EPoS system that can calculate how many ingredients are going to waste, helping to focus on the bottom line.
Product Information In today’s health conscious world, food and drink labelling has become all-important. Up-to-date EPoS software should be designed to easily communicate this information, including nutritional and dietary content, to staff and customers.
Keep loyal customers Understanding customers’ preferences and buying habits helps businesses accurately plan their marketing strategy, offer discounts and run loyalty programmes or highly targeted promotions. This can all be run through an EPoS system, which will include features enabling customers to buy on account, and be targeted according to their preferences.
The Cloud Software hosted in the Cloud means all trading information can be accessed, in real-time, from anywhere, and from any device. At the end of the day, hospitality providers will be looking to maximise sales at a given location. Cloud security is also important, particularly when it comes to being GDPR compliant. It is imperative to look for providers who have a GDPR compliant privacy statement.
EPoS and payments 2017 was the year of convergence and systems integration. This is the year we have seen a number of payment providers looking into EPoS, and vice versa. 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. We will see much more of this in the years to come. Make sure your EPoS and payments system can be integrated if speed of service is important and don’t choose the cheapest. There are a lot of micropeds terminals (these use your mobile phone to connect to the bank), being offered at low cost and high transaction costs, These will slow you service and increase your costs.
The Future of EPoS A core technology that has developed in recent years is self service, along with this emerging technology we are seeing more examples of order and collect with new mobile apps continuing to launch to market. We expect to see more third party service integration such as payment options, customer loyalty and customer focused apps. Anything that helps merchants to predict customer behaviour and up their game to provide the best in customer service will be in the spot light.
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Be the best in hospitality with Lolly’s PoS software, tills and card payment terminals • Flexible rental options for single or multiple units
Our EPoS customers say the top seven reasons to think about EPoS for your business are:
• Hassle free and affordable maximise sales this summer
4. Touch screens - as easy to use as a mobile phone
1. Speedier and more accurate service – no more costly human errors
5. Resilient, 99.9% up time
2. Allergen printouts
6. Information stored in the Cloud means it’s safe, secure and GDPR compliant
3. Stock & wastage management, and profit & loss reporting by location
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 EDS 1811 www.itslolly.com 0800 038 5389
EAT. DRINK. SLEEP December 2018
Top 10 Companies of 2018
A Fresh Approach To Foodservice Procurement Ascentia Foodservice Equipment explains why it’s a good idea to test your equipment before you buy
Whether you operate a luxury five star hotel, fine dining restaurant or high street takeaway outlet procuring the right piece of kitchen equipment for your business is absolutely essential and if it’s something as large as a combination steam oven then it probably represents a significant investment. There are many things to consider when buying new kitchen equipment, from warranties and energy efficiency to versatility and performance, but ultimately the equipment needs to deliver the product you are looking to achieve and stand up to rigors of a commercial kitchen environment. As a national supplier of a range of foodservice equipment products from Monobloc cooking suites to traditional stone hearth pizza ovens our advice to any prospective buyer is to see the equipment in action before you buy wherever possible. Working with a supplier that offers you the opportunity for a live demonstration will be invaluable in securing the right piece of equipment. Although it usually means spending half a day or so away from your business, by taking the time to do this you are giving yourself the very best chance of procuring something that’s going to work specifically for your business. Built quality and performance of any piece of kitchen equipment should be at the forefront of a buyers mind and it’s something that can be tricky to convey in a brochure or over the phone. Seeing the equipment first hand gives the client the opportunity to really scrutinise the product in detail, and it allows them to fully understand the equipment’s technical attributes and performance capabilities.
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2018
When we set out to establish Ascentia Foodservice Equipment it was absolutely essential that we had a fully working Development Kitchen right from the start, in fact it was central to our whole business concept. We never wanted to be a ‘box-shifting’ kitchen equipment supplier, and having the development kitchen allows us to build trust and deliver the right level of service to our clients. We purposefully made the kitchen as flexible as possible, so no matter what the clients wishes to see whether it’s a pasta cooker or our MIBRASA Charcoal oven we can make it happen. We employ two full time Development Chefs who are on hand to demonstrate any of our equipment. Sometimes the client is happy for us to cook what we like which is fine, and in this scenario we make sure we do our research into the client’s concept and existing menus, this ensures the demonstration is tailored to each client’s specific business. For example when we demonstrate our MIBRASA Charcoal Oven it’s always a favourite amongst the Chefs here. We’ll write a menu according to the clients brief making sure we cover the basics including starters, mains and desserts, and essential ingredients from vegetables, fruits, fish, red meats and poultry. This demonstrates the versatility of the MIBRASA and shows the client how to get the best out of their investment. We would also recommend that you take your own product to test in the equipment and we definitely encourage our clients to do this. That way the client knows with absolute certainty that the equipment is going to deliver the
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results they are looking for. For example we recently hosted a client who wanted to set up a food production operation so we set the development kitchen up as a ‘Central Production Unit’, they brought their own product to test on our Moretti conveyor oven and it really helped them to visualise how it would work in their own concept. Our portfolio of equipment includes Venix Combination Ovens, Moretti Forni Deck & Conveyor Ovens, MIBRASA
Charcoal Ovens, Robata & Parrilla Grills, Pavesi Forni Traditional Wood & Gas Fired Pizza Ovens, BERTO’S Prime Cooking Equipment, Dalmec Refrigeration and EffeUno countertop Pizza Ovens. To book a demonstration at our Development Kitchen then please contact Ascentia Foodservice Equipment on 01223 430083 or email us at info@ascentia-fse.co.uk
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MATERIAL WORLD
December 2018
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Top 10 Companies of 2018
Following the enormous success of its first Product Specification Showroom which opened in London in 2016, James Latham has just launched its second showroom, this time in Manchester.
Established more than 260 years ago and with 10 depots across the UK, James Latham is the country’s biggest independent panel and timber products distributor.
Rob Goodman, Specification Manager, James Latham said, “This new showroom really is a one-stopshop for specifiers and has been created to inspire the North West’s architectural and design community Just like the London studio, the who are looking to specify materials for new Manchester facility reinforces Latham’s single-source supplier status, both inside and outside the building, providing expert advice and enabling showcasing an enormous range of its exclusive and semi-exclusive decorative them to keep abreast of the latest trends and developments in surface panel and timber materials all under solutions.” one roof.
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“James Latham’s enormous product portfolio includes some of the most recognised panel and timber brands in the world and this new facility is the perfect platform to showcase the sheer breadth of our offering, all from a single source.” The fit-out has been cleverly designed to incorporate a number of James Latham’s focus products and as well as a showroom, the 60m2 studio is also being used for networking events, surface and material launches and demonstrations, presentations, meetings, training and CPD seminars.
Mr Goodman added, “As well as investing in the design and fit-out of our London and Manchester showrooms to present our products in an extremely creative and customer friendly way, we have also made a significant investment in developing, training and building our own dedicated A&D team which are focussed on servicing this sector.” Please visit James Latham’s website (www.lathamtimber.co.uk) for updates on forthcoming events and follow them on twitter (@lathamsltd) and facebook (www.facebook.com/lathamsltd) or why not drop in and take a look around. The showroom, which is located at 31a Tib Street, Manchester, M4 1LX is open between 9.00am and 5.00pm, Monday – Friday. To contact the showroom directly, email pssm@lathams.co.uk or call 0161 537 1185
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Award-winning specialist, international hospitality bed manufacturer and sleep expert Hypnos Contract Beds, has launched its new bedding collection designed specifically for the hospitality sector. The range consists of three bundles, each comprising of pillows and pillow protectors, mattress protector and duvet, which have been carefully selected to assist hoteliers in providing their guests with a superior night’s sleep.
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Top 10 Companies of 2018
In keeping with Hypnos’ well acknowledged sustainable credentials, the Luxury Wool Bedding Bundle contains 100% British Wool encased in natural cotton. In fact, wool is proven to transport 48% more moisture than polyester, and 67% more than feather and down, over an 8-hour period.1 This, alongside its hypoallergenic properties, all help to deliver an exceptional sleep experience when used together with Hypnos beds. As well as being sustainable, wool is scientifically proven to improve sleep quality by up to 25%2, and has a unique ability to regulate body temperature, keeping the sleeping guest cool when warm and warm when feeling cool.
Hypnos launches new hospitality bedding collection
Clare Taylor, Hypnos Contract Beds Marketing Manager, said: “As a trusted supplier to some of the largest hotels, spas and resorts in the world, Hypnos holds a reputation for manufacturing products that meet the highest standards in terms of quality, practicality and luxury. We work closely with hoteliers to provide an extensive range of luxurious and versatile sleep solutions, from mattresses and bed bases to sofa beds. However, we also realise that there are other essential extras that serve to further enhance and protect guests sleep experience. “With a passion for innovation, Hypnos already boasts one of the broadest product portfolios within the hospitality sector and we’re delighted to add our new bedding collection, available in Luxury, Deluxe or Classic bundles, to our existing hospitality range.” Hypnos supplies ethically made and sustainable beds and mattresses to some of the finest homes, palaces and hotels around the world. Having won multiple awards for its sustainable actions, and having held a Royal Warrant since 1929, Hypnos provides hotel accommodation providers with the utmost confidence that they are buying into a quality, award-winning, sustainable product. Hypnos was the first carbon neutral bed maker in the world and has recently been awarded Carbon Neutral Status for the 7th year running. The company also uses sustainable materials including FSC® or PEFC™ certified timbers that have been sourced from managed forests, meaning all beds, sofa beds and bedding are 100% recyclable at the end of their life.
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For more information on Hypnos, please visit www.hypnoscontractbeds.com.
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Designed Designed forfor Sleep Sleep Hypnos works Hypnos in partnership works inwith partnership Hotelierswith to deliver Hoteliers tailored to deliver hospitality tailored sleep hospitality solutions... sleep solutions... Campbell Gray Campbell GrayPlaza Crowne Crowne Marriott Plaza
Marriott Corinthia Corinthia Premier InnPremier Inn
Holiday The Rocco Inn Forte The Rocco Collection Forte Collection InterContinental InterContinental Soho HouseSoho HouseInnHoliday
Castle, Dornoch Skibo Castle,Stoke Dornoch Park, Stoke StokePoges Park, Stoke The Poges Chester Grosvenor, The Chester Chester Grosvenor, Chester he Royal Horseguards, The Royal Horseguards, London Skibo London
Aldwych,One London Aldwych,Great London Northern Great Hotel, Northern London Hotel,Hotel London Football, Hotel Manchester Football, Manchester Calcot Manor,Calcot Tetbury Manor,One Tetbury
Tavistock Tavistock Hotel, House DevonHotel, Linthwaite Devon House, Linthwaite Windermere House, Windermere The Ned, London The Ned, London Grosvenor House, Grosvenor London House, LondonHouse Pancras Renaissance, St. Pancras London Renaissance, The London Lanesborough, The Lanesborough, London London The Royal Automobile The RoyalClub, Automobile LondonClub,St.London
(0) 1332 T: +44 (0) 1332 T: +44 497111 | E:497111 info@hypnoscontractbeds.com | E: info@hypnoscontractbeds.com | www.hypnoscontractbeds.com | www.hypnoscontractbeds.com Hypnos is proud to be Hypnos Carbon is proud Neutral, to complying be Carbonwith Neutral, PAS 2060. complying with PAS 2060.
EAT. DRINK. SLEEP December 2018
Top 10 Companies of 2018
JANGRO UNVEILS
equipment, Jangro has also designed a smaller budget range to suit rental accommodation, such as student housing. This collection includes products such as kettles, toasters, microwaves and irons. There is also a commercial range of steam cleaners for for takeaway foods, these containers deep cleans available. are made from recycled board and are recyclable, compostable and fully bio- Jo Gilliard, CEO of Jangro comments “We degradable. The catalogue also features are thrilled to launch our new Catering Jangro’s innovative Enviro range of Catalogue – not only is it packed with cleaning and sanitising products, which everything a catering business needs, include smarter packaging single use it also offers many products designed ‘sachets’, to avoid the use of traditional with the environment in mind. We are plastic bottles. committed to helping our customers make more sustainable choices wherever Other additions include a new FDA/ possible. This means that we need to offer EU approved hygiene brushware high quality, effective, and eco-friendly range; and allergen labels and kitchen products, which are affordable. equipment, including purple chopping boards. As well as offering commercial “Our network’s increased buying power means we can offer excellent products at consistent, competitive prices, and since our independent members are strategically located around the UK and Ireland, we also offer national coverage combined with local, fast and reliable delivery service.”
NEW CATERING CATALOGUE
Jangro, the UK and Ireland’s largest network of independent janitorial distributors, launches its new Catering Catalogue this October. It features many additions including more sustainable options than ever before, helping its customers to make environmentally friendly choices, at affordable prices. To cater for this current high demand for eco-conscious products and wrapping, Jangro has introduced a brand new sustainable food packaging range. Perfect
The catalogue features all the essentials required for catering, leisure and hospitality businesses – including kitchen hygiene, utensils and equipment, cleaning chemicals, tableware and glassware, washroom supplies, work wear, janitorial and waste management.
For more information, or to order a free copy visit Jangro.net or call 01204 795 955.
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The NEW Catering Catalogue is now served
2018
Order your
FREE
copy today
Packed with new features
New sustainable ranges
• Sustainable takeaway packaging range (compostable, recyclable, biodegradable) • NEW Enviro ranges including single use sachets • Allergen kitchen equipment and labels • NEW budget range to suit rental accommodation • New FDA/EU approved hygiene brushware range
For more information contact:
Jangro House, Worsley Road, Farnworth, Bolton, England, BL4 9LU Tel 01204 795 955
www.jangro.net
Email enquiries@jangrohq.net /jangrouk
/jangroltd
@jangroltd
EAT. DRINK. SLEEP
Go to the toilet to grow business
December 2018
Top 10 Companies of 2018
The survey, undertaken by Closomat, Britain’s leading provider of accessible toilet equipment for domestic and on-domestic environments, looked at the influencing factors for disabled people when they are away from homeparticularly their ability to find somewhere suitable to ‘go’.
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A new survey is highlighting how provision of suitable toilets can prove an attraction to potential customers.
Many disabled people(*) maintain the Regulatory (Document M type) wheelchair-accessible toilet is inaccessible to them: it doesn’t give enough space, nor appropriate fixtures and fittings to help them and their carer(s) transfer, or be transferred, safely, from a wheelchair, or be hygienic with their intimate care. Headline figures are: • 91% of respondents said how long they spend ‘out’ is dictated by suitable toilets • 69% said where they go is usually or always influenced by toilet suitability • 87% had left somewhere early because of lack of suitable toilets • 82% were more likely to visit somewhere if they believed it had suitable toilets • 96% said it affected their decision on where to go.
The changes/ equipment they need, but lack, are: • Space: 52% • A means of lifting (eg hoist): 23% • Somewhere to be changed (adult sized changing bench): 24%
And the places they would most like to see toilets that included more space, a hoist and changing bench (aka a Changing Places or Space to Change toilet) are: • Town centres: 87% • Supermarkets: 71% • Pubs, bars, restaurants: 69% • tourist attractions: 69%
“One in five of the British population is registered disabled,” explains Robin Tuffley, Closomat marketing manager. “The survey highlights how something as basic as being able to go to the toilet when out and about influences someone’s decision
in where to go- whether it’s to do the weekly shop, retail therapy, have a drink with friends, or enjoy a day out. It shows that a facility so often taken for granted by able people- is a major factor for people with limitations, and those who care for, assist and support them, when away from home. The ‘purple’ market is worth £249billion: that’s a lot of potential revenue, and profit, to be missing out on, just because you are preventing people from visiting you by lack of suitable toilets.” Under Building Regulations and British Standards, a Changing Places should be provided in any facilities to which numbers of the public have access, and/or spend a length of tiaccessible toilets, and, as a minimum, be 12m2, with a ceiling track hoist, peninsular toilet and adult-sized height adjustable changing bed. Space to Change is a concept developed by campaigners for Changing Places in conjunction with Closomat, and is a compromise based on the Regulatory unisex wheelchair-accessible toilet. It extends that facility by a few m2 to give a total 7.5m2 minimum, with a hoist and adult-sized changing bench.
Closomat is Britain’s leading provider of helpful toileting solutions, at home and away, including Changing Places and Space to Change toilets. Uniquely, the company can provide an in-house, ‘one- stop(*)Potential users of a unisex shop’ complete CDM compliant wheelchair-accessible toilet with package for ‘away from home’ space, bench and hoist include: assisted accessible toilet facilities, • 1.5m wheelchair users from design and commissioning, • 6.5 million people who have either through to project management, bladder or bowel incontinence supply and installation. Uniquely, • 1.5million people with a learning it can also provide subsequent disability service, maintenance and repair. • 1.2million people living with stroke • 62,000 amputees • 30,000 people with cerebral palsy • 13,000 people with acquired brain injuries • 8,500 people with multiple sclerosis • 100,000 [people with muscular dystrophies • 5000 people with motor neurone disease • 8,000 people with spina bifida • 40,000 people with spinal injuries • 120,000 people with a stoma • 3.8million adults morbidly obese • 0.8million disabled children • 8.7million people with osteoarthritis • 400,000 people with rheumatoid arthritis
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Its website www.clos-o-mat.com is the ‘go to’ resource available 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.
tel 0161 969 1199 www.clos-o-mat.com info@clos-o-mat.com
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Top 10 Companies of 2018
BARRY CALLEBAUT BEVERAGES PREPARES TO ADD FLAVOUR TO ITS CHRISTMAS SALES Barry Callebaut Beverages UK is anticipating a rise in sales of its popular Caprimo Crème Brûleé beverage ahead of the festive season as vending operators, and owners and managers in the HoReCa and ‘food to go’ markets, get fully prepared for Christmas. The award-winning Caprimo Crème Brûleé offering has been a huge success for the company since its UK launch three years ago. Highlighting the breadth of the leading hot drinks manufacturer’s range and the versatility of its offering - the caffeinefree ‘dessert in a drink’ can be enjoyed hot or cold or used as a key ingredient in a range of puddings – the Caprimo Crème Brûleé was quickly identified as an innovative and indulgent pleasure drink that would appeal to a wide audience. Sales director for Barry Callebaut Beverages UK, Tracy Southwell explains the surge in sales of the product during key periods: “There are certain drinks that lend themselves
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to particular occasions. At specific times of year, like Christmas, we are more open to indulgent products and we like to treat ourselves and to try new things. The Caprimo Crème Brûleé is a safe bet for our vending and foodservice partners as it’s a recognised popular favour that has been tried and tested and is provided by a trusted, quality brand.” The Caprimo Crème Brûleé contains burnt sugar amongst its high quality ingredients which gives the indulgent beverage its deep caramel taste and infuses it with the flavour made famous in classic French cuisine.
The Caprimo range is designed to follow the newest consumer trends and taste sensations to present a unique experience from delightful ‘remakes’ of classics to exciting and unexpected novelties. Spanning from the traditional to the modern and leading with great value for money, consistent quality and stable operating functionality, the products in the range are a perfect fit for a whole host of different vending and foodservice partners. For further information on Barry Callebaut Beverages and its products call 01244 370500.
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eCatering are getting ready for the Black Friday Bonanza
Marketing Manager Mike Morris said “November and December have always been strong as
December 2018
eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has been readying itself for one of the busiest periods in the catering equipment sales calendar; Black Friday and Cyber Monday. Plus, they are also busy preparing for the festive season looming only a matter of weeks away!
customers look for amazing deals and offers for Black Friday and Cyber Monday and also need deliveries in and working ready for Christmas and the New Year period. We have gone from strength to strength in 2018 and are well prepared with plenty of stock and some outrageously low-price deals. We can’t give anything away just yet so you’ll have to check out www.ecatering.co.uk in the week running up to Black Friday!”.
The commercial catering equipment distributor has been stocking up on many of the best sellers including bottle coolers, ice machines, refrigeration, fryers, griddles, grills, ovens and much more to ensure that they meet this years’ demand which they believe will outstrip any other year as customers look for even better deals this year. Make sure you check out ecatering.co.uk on Fri 23rd November and all weekend for some truly massive discounts! To find out more and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk
SAVE UP TO
Order online or call us on:
01539 234 350
75% OFF
Lowest Priced Commercial Catering Equipment in the UK
LIST PRICES
ORDER ONLINE 24 HOURS A DAY
www.ecatering.co.uk was £1499
NOW
£1299
from
£149
1000W - Order ref: MIC002 - £149 1800W - Order ref: MIC001 - £449
only
only
Dishwasher 3 Phase Lowest Price In The UK
from
£69
EXTRA £200 OFF
Order ref: GHN001 - £425
from
Order ref: DMG003 - £599
Arisco Hood
Bottle Coolers 2 Door Hinged Doors - Black Order Ref: RRG013 - £279 2 Door Sliding Doors - Black Order Ref: RRG014 - £289 3 Door Hinged Doors - Black Order Ref: RRG015 - £379
£599
Stainless Steel Tables and Benches Wide range available online at www.ecatering.co.uk
Automatic Blade Hand Dryer 1850 watt With Hepa ZB26 26Kg Per Day + 7Kg Storage Filter and UV Sterilizing
Chef King Imperial 24 inch Lava Rock Gas Chargrill
£279
Elviomex Alfa Barline Glasswasher 350mm
Order ref: DMH002 - £1299
Commercial Microwaves
£425
2018
EAT. DRINK. SLEEP
EDS T Top 10 Companies of 2018 op 10
Quattro Ice Machines
from
Order ref: IMF004 - £399 ZB50 50Kg Per Day + 13Kg Storage Order ref: IMF005 - £499
Order ref: EHZ003 - £249
only
£249
£399 Its nearly here...remember the date
23rd November 2018
Go to www.ecatering.co.uk on Black Friday 2018 for MASSIVE savings, you do not want to miss it !!!
All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *FREE Delivery to Mainland UK on Orders Over £75 (Restrictions apply)
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EAT. DRINK. SLEEP December 2018
Gain maximum possible covers in all seasons with a permanent, durable shelter from i2o Ltd.
We all know that weather in the UK changes drastically with the seasons and can have a big impact on daily life - whether it’s due to sudden, scorching heatwaves in the summer, or a large helping of snow in the winter. Restaurants and venues with outdoor seating are much desired by customers in the warmer months, and then when the seasons begin to change, the crowds move inside to warm, friendly interiors while the dark, chilly evenings take hold. Maximise your outdoor space with shelter that lasts all year, and remains clean, smart and attractive. Not only will a presentable outdoor area give you an edge over competitors in the local area, it expands your dining area, allowing for more customers, shorter wait times, and a less crowded interior. At i2o Ltd, we have been designing and manufacturing structures for schools, restaurants, pubs, social clubs, schools, universities, and other venues since 1991. We know what each venue needs and can do with the space available, and we design everything from scratch so you end up with your perfect structure. We use high quality PVC coated polyester for the roof of our beautifully shaped tensile structures. It is chosen not only for its excellent strength, flexibility and translucency, but also for its impressive design life of 20+ years. The PVC polyester coating includes UV stabilisers, fire retardant additives, colouring and antifungicides and it can be fully recycled – making it an excellent construction material for both permanent and temporary tensile structures. We also have a range of awning style shelters, including our retractable range, which roll forwards and backwards silently with the touch of a button. With our large selection of styles, colours, and sizes - as well as our design from scratch service - there is something for every venue. Contact us today to discuss a shelter to maximise your outdoor space. 01480 498297 info@i2oltd.co.uk
www.i2oltd.co.uk 38
Gain maximum possible covers in all seasons with a permanent, durable shelter from i2o Ltd. Restaurants and venues with outdoor seating are much desired by customers in the warmer months, and then when the seasons begin to change, the crowds move inside to warm, friendly interiors while the dark, chilly evenings take hold. However, sitting outside gives a feeling of time and space that customers can’t get enough of. In fact, studies show that having even a simple outdoor dining/social space can increase your revenue by 30%. Maximise your outdoor space with shelter that lasts all year, and remains clean, smart and attractive.
01480 498297 info@i2oltd.co.uk www.i2oltd.co.uk/venues
Hotel Technologies The Science of Feeling at Home
December 2018
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Technology
HBN22 The iHome HBN22 Bluetooth clock radio is the ultimate hotel bedside amenity. Featuring a 2.1 Amp USB port for a rapid charge and a 1.0 Amp USB port, guests can charge two devices at once. They may stream their music wirelessly and with NFC technology, connecting to Bluetooth is a tap away. Set an alarm, listen to FM radio, and take phone calls all from this space-saving clock radio.
HiH33 The iHome HiH33 comes equipped with our patented triple display so guests can see the time from anywhere in the room. It features two 2.1 amp USB ports so guests can rapidly charge their mobile devices. Setting an alarm is easy and with the Single Day Alarm feature, guests won’t be disturbed by alarms previously set.
HT160 The iHome HT160 is a space-saving LCD alarm clock with a built-in 2.1 Amp USB port for rapid charging. Equipped with various alarm features including a Single Day Alarm which prevents alarms set from previous guests from going off.
For more information contact Chris Brunt at hotelorders@hoteltech.com, 888-74HOTEL, ext. 370
www.hoteltechnologies.com 40
STAY FULLY CHARGED WITH NO STRINGS ATTACHED Introducing the HW4, a Qi wireless charging Bluetooth audio bedside stereo alarm clock with speakerphone. With two high-powered USB ports and a wireless charging pad, guests can charge up to three devices at once. Alarms are easy to set and the Single Day Alarm feature means they won’t be disturbed by the previous guests’ settings. For more information, contact Chris Brunt at hotelorders@hoteltech.com, 888-74HOTEL, ext. 370 www.hoteltechnologies.com
DUAL
USB
PRE-SET
C HARGING
© Hotel Technologies, LLC. iHome is a registered trademark of SDI Technologies, Inc. iPhone, and iPod are trademarks of Apple Inc., registered in the U.S. and other countries. All other marks are trademarks of their respective owners.
Deliver a More Interactive and Personalised Guest Experience with Mobile Technology The world is moving faster than ever; everyone is highly connected and we handle all sorts of information through our smartphones: travel tickets, loyalty cards, confirmation codes and even contactless payment. Why? Because it’s simpler, quicker and more effective.
So, how does this shift in behaviour benefit hotels? Hoteliers can utilise this technology by connecting with their guests through various channels such as; info pages on the TV, digital screens, PMS messaging and of course apps like Mobile Key. Mobile Key provides a huge opportunity for hoteliers to keep close to their guests in a direct and unique way; with the potential to increase sales, receive more feedback from guests and spend more time meeting guests’ individual needs. In a nutshell: providing a better guest experience. Special offers No one likes spam – but everyone likes a good deal. When I arrive at a hotel, I want to know if there are any offers available – like happy hour at the bar, a discounted treatment in the spa, or local shows and events. And I’m not the only one. According to a recent hotel survey*, 4 out of 5 guests would like to receive offers during and after their stay. This sends a clear message that hotelier’s shouldn´t be afraid of communicating with their guests – the information is likely to be valuable. With the Mobile Key app, guests can chat directly with the front desk to ask for an upgrade, make a dinner reservation or ask for local recommendations. Let’s say that a guest wants to make use of a massage offer they received earlier.
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All they have to do is text the front desk via the Mobile Key app to make their appointment. Easy, fast and excellent customer service. Make it personal After the guest has left the hotel, what kind of feedback will they leave online? Comments on booking and review sites have become integral to a traveller’s decision making when selecting a hotel to stay in. Using the Mobile Key app the hotel can create positive experiences during the stay to increase guest satisfaction. Hotels can quickly engage with their guests, provide realtime offers, upgrades and at the same time gain detailed guest insights. Using the Mobile Key app to make the hotel stay personal, making the customers feel unique and taken care of will help hotels reclaim control of their brand image online. Alexandre Kapinos, Sales & Product Manager EMEA 10 years’ experience in Access Control Industry * Hotel Guest Survey conducted by SynoInt in 2017
If you wish to know more about Hoist Group’s Mobile Key or book a free demo, get in touch by calling 020 7348 6770 or by sending an e-mail to info.uk.hoistgroup.com
Open the Door to the Next Generation of Travellers Did you know that 9 out of 10 hotel guests would choose a hotel which offers express check-in, fast & reliable Wi-Fi and personalised TV content over a similarly priced hotel.* *Hotel Guest Survey conducted by SynoInt, 2017
Follow the Guest with Mobile Key
Before Arrival Why not take the opportunity to send out offers for early check-in or an upgrade?
During Stay Give your guests the ability to check-in via their smartphone and use it as their room key. It´s quick, easy and time saving. No more queuing!
After Stay Don´t say goodbye, say “See you soon”. Stay in touch with your guests after they have left and encourage them to book directly with you.
hoistgroup.com/follow-the-guest/
You’ve won the battle with 2018 – so your restaurant needs these 5 best practices in 2019
By Luis De Souza, CEO of NFS Technology Group Few restaurateurs will have seen last month’s headlines Your 2019 restaurant management health check without a chill down their spine: a record number of Ask yourself these key questions to determine whether your restaurants in the UK have closed in 2018. restaurant management practices are in good shape to tackle The decline was headed by some major chains including Byron and Carluccio’s; victims, experts say, of overexpansion.
the coming challenges: 1.
Other restaurants have seen a tough year as food inflation hit 11%, Brexit uncertainty hit the value of the pound and minimum wage rises raised staffing costs.
Are you familiar enough with your guests to offer a genuinely personal service?
2.
Can your diners easily book a table or order food easily online?
But if you’re reading this, you’re already a survivor of challenging 2018 – well done!
3.
Is your restaurant getting rave online reviews?
4.
Do you have a loyalty programme that really rewards customers?
5.
Do you always have enough staff available to give excellent customer service?
6.
Are you keeping on top of food waste and controlling supply costs?
7.
Can you see how your business is performing from end to end at all times?
8.
When you make business decisions, are they based on data?
9.
Is your forecasting working?
The festive season is in full swing, and the good news is that Britain still loves eating out, and is looking for more and more ways to do it. Industry commentator Gideon Smith says technology is creating new opportunities for customers to access their food choices. “Advances in mobile ordering, delivery services, kiosks/pop up kiosks, order for the ‘pick-up’ or order to your table technology is going to become very popular in 2019 and beyond,” he predicts. In other words, there’s plenty of hope for the UK restaurant business. However, with an unpredictable year now just around the corner, it’s a good idea to take stock of your operations – and maybe take a look at whether technology can help you create new options for your business, too.
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Technology
Food waste is tipped to be one of the hot issues for 2019, with chefs making major efforts to keep it to a minimum and to use up leftovers. Apart from a moral issue, it’s also a matter of costs - uncontrolled waste can be a shocking drain on resources. The green group Sustainable Brands studied a hotel in Bangkok, Thailand for a week, and found its kitchens were throwing away 70 tonnes of food a year. Hopefully, you’re not in such a difficult position, but still – it pays to keep waste down.
If you find you’ve answered no to many of these questions, you should be feeling uneasy - your business is taking some nasty risks. In a difficult climate, well-run restaurants that keep costs down and provide excellent customer service alongside great food are the ones positioned to take advantage of evolving customers. So how do you make sure your restaurant is one of them? We’ve identified 5 best practices you should start using now. 1.
Know your diners.
Restaurant guests are becoming more demanding, particularly getme-it-now millennials, who love being offered personalised services online. Restaurant management software captures important information about them that enables you to create a very personal service. By knowing their preferences – for instance, for a particular table, or for vegan food – you can not only cater more successfully for them, but you can also email out offers that you know they will enjoy. 2.
Put the power at tableside.
A restaurant management system helps you identify menu bestsellers so you can make sound purchasing choices; it also helps identify your best suppliers. 4.
Make way for mobile.
Today’s diners – particularly the younger ones – are used to accessing every area of their lives online. This is now a firm part of the hospitality industry too, and they’ll be looking to access reviews of your restaurant, reserve a table or place an order for pick-up on their phone in a jiffy. It’s crucial that you have a restaurant management system that enables them to do these things – diners are increasingly unwilling to ring you, and online booking and ordering means your staff don’t have to spend time on the phone. 5.
Keep your head in the cloud.
The best restaurant management systems now offer cloud-based facilities, which provides many benefits, particularly for restaurant groups with a number of locations. Cloud availability means you can access your system via your mobile device wherever you have an internet connection.
With labour becoming scarce and expensive, a restaurant management system helps you to identify the busy and slack periods so you roster efficiently.
With real-time data at your fingertips, set out in comprehensive reports and forecasts, you get the full view of how your organisation is operating.
In your restaurant and bar, servers can use handheld devices ranging from dedicated units to smartphones or tablets to take orders that are sent straight to the kitchen for immediate fulfilment.
This data supports your decisions – there’s no guesswork required.
They can take payments at tableside, too, reducing the waiting time for guests. The system also discourages staff fraud because it’s not easy to cheat. It adds up to creating value for money when it comes to your staff, who spend less time running to the kitchen and more interacting with guests. A restaurant management system even helps you monitor your online reputation by alerting you if a guest is posting a bad social media review. This gives your team the chance to put matters right quickly.
Your best practice armoury We can’t really predict what will happen in 2019; with Brexit now close, there’s still no firm view of how the UK economy – and consumers’ spending power – will be affected. But one thing’s for sure. The restaurants who arm themselves with the best of technology and set best practices in place have the best chance of winning through the challenges ahead.
Find out more about digital restaurant management technology at www.nfs-hospitality.com
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Reduce waste.
December 2018
3.
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Technology
New hotel app takes room service to the next level Room Service - There’s An App for That! The days of ‘ringing down for room service’ may be numbered, thanks to a brand new app. The appropriatelynamed Room Service App is a beautifully simple idea wrapped up in some serious, multi-layered technology that delivers a complete package of services to users.
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T
he app takes the concept of hotel room service into the 21st century, combining it with userfriendly tech that guests will already be familiar with. It’s fast, it’s responsive, and it enhances the guest experience. From the moment a booking is made through to ongoing Room Service Club deals that encourage customer loyalty, the app is a ground-breaking piece of tech that works on a very simple and fundamental principle - delivering exceptional customer service. Room Service is effectively a concierge service, your hotel service brochure, check-in and check-out service, your in-house restaurant menus, and just about any other provision you can think of, all available to guests at the
leaves your front-of-house staff free to provide guests with a premium quality personalised service.
How much does it cost?
This multi-layered app allows you to customise it to suit your exact specifications, and for a small initial registration fee of £500, it costs just £20 per room, per year. Room Service is suitable for any type of establishment, from a small B&B with under 10 rooms, to a large complex or multinational chains.
Not only does Room Service improve your guests’ experiences, but it also helps hoteliers to monitor and assess the performance of staff with a series of bolt-on tools not accessible to the general public. This makes the app multi-layered and multi-functional, providing real value for money. The EPOS software and instant messaging SMS food ordering system streamline “We’ve designed Room Service to work the service even further. There’s no as a virtual concierge that has one need to invest in additional support purpose - to improve and elevate the software as the app is a stand-alone that customer experience,” explains CEO can be used with both iOS and Android Hugh Johnson. operating systems. Robust firewalls and “Apps should have a relevance to users, security ensures that it’s also GPRDthey should be functional, and improve compliant, and offers total protection the life of the person using it. Room for guests’ details. Service does exactly that, whether you’re ordering a wake-up call, booking Encouraging a session in the hotel spa, or making a customer loyalty booking,” he adds. Room Service can also act as a virtual ‘Loyalty Card’, where users can become How does it work? members of the Room Service Club, The Room Service App uses innovative which provides access to exclusive deals interactive software to connect hotels and special offers from hotels around to their guests via smartphone or the world. Guests can earn loyalty tablet. Guest orders are received by the points, which can be offset against software and then instantly upstreamed future bookings, making it even more to the relevant hotel staff. So, for attractive and reinforcing customer example, if your hotel has a golf course loyalty. attached then guests can book a round using the app. That booking is directed The app is available in various languages, making it viable for chains straight to the golf course manager. with hotels around the globe. Any service can be incorporated into the app. For example, a restaurant booking “We’ve trialled the app at the Queen’s made while the client is in the lobby Hotel in Leeds, a 215-room hotel and can be directed instantly to the Maître part of RBH Management Group, which d’s receiver tablet, without the need has a portfolio of 70 hotels around the to go through reception or your hotel world. It will be used for food and drink ordering in three Banqueting rooms concierge service. during the Christmas period, so we’re This app doesn’t remove the need for a excited to see how well it performs ‘real life’ reception or concierge, but is during high- demand periods and designed to enhance the service offered processing demands from both the to guests, and to streamline tasks that rooms and at the tables. So far, we’ve can be dealt with electronically. This received excellent feedback from both
December 2018
Room Service costs a one-off fee of £500 and then an ongoing annual charge of £20 per room. Local businesses can also pay to advertise on the service, while membership to the exclusive Room tap of a screen. It also provides in-house Service Club is £25/year. platforms for monitoring and assessing staff performance. Benefits for the hotelier
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Technology
management and guests,” explains Hugh Johnson. “While there are other apps in the market that can do one or two tasks, there are none that currently offer such a comprehensive and multi-layered service functionality to both customers and hoteliers. We believe that this app represents a new innovation and a technologically advanced way of looking at what has been traditionally a people-based service industry,” he adds. “It’s not our aim to put concierge services out of a job, but to make it easier and more streamlined. With a compact and user-friendly system like this, we believe that customer satisfaction levels will exceed expectations, ensuring customer loyalty into the future,” he concludes.
For more information, visit www.roomservices.app Room Service App Ltd wants to market the App in the USA and is looking for partner hotels. If you would like more information, please contact Hugh Johnson, CEO.
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Fri-Jado UK’s Director of National Accounts, Gary Thacker, explains the thinking behind the investment in the UK and Dutch facilities: “Our demonstration kitchens provide specifiers, including chefs, retailers, food to go operators, contractors and kitchen concept specialists, with the opportunity to gain first-hand experience of our product range. They can receive live cook demonstrations and familiarise themselves with the performance and features of our equipment before making the all-important buying decision.”
December 2018
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FRI-JADO UK COMPLETES DEMONSTRATION KITCHEN REFIT
Foodservice and food retailing equipment specialist, Fri-Jado UK Limited, has completed a refit of its showroom and demonstration kitchen at its Uxbridge office. The update of 3,000 sq ft facility has included the installation of the latest models from the company’s extensive range of cooking, holding and display equipment. The project coincides with a major refurbishment of Fri-Jado’s showroom and demonstration kitchen at the company’s head office in Etten-Leur, southern Netherlands. Thacker believes that food to go providers are no longer seeking to provide just a snacking menu for customers who wish to eat on the move, but are aiming to deliver a broader range of top quality, freshly cooked hot convenience food. To this end, forward thinking operators are addressing their food offer and menu development before specifying the most appropriate equipment solutions. The Fri-Jado demonstration kitchens in the UK and the Netherlands have been designed to accommodate menu development regimes, with the support of the company’s chefs,
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helping operators to expand their range of innovative and wholesome freshly cooked hot food to go options, increasing sales and maximising profits. The Fri-Jado team is also well placed to provide advice on the packaging and display of food to go, highlighting visual impact and promoting impulse purchases. Fri-Jado UK also provides comprehensive product instruction courses at its demonstration kitchen, coordinated by a dedicated trainer, for all proprietary equipment. Training is a critical factor in the efficient use of foodservice equipment, allowing operators to gain maximum performance from their kitchen appliances and familiarise staff with product features.
“We are far more than just an equipment provider. Our accumulated expertise and experience in the food retailing sector means that we are best placed to advise high street retailers, foodservice franchises and independent chains on equipment solutions, menu development and product training for their specific application. We can provide advice on how food retailing professionals can maximise efficiency to help them increase their share of the rapidly growing UK market, currently estimated at £20 billion in 2018.” This helps to ensure consistently high standards of food quality, which can be held and displayed over extended periods for reduced waste. The company also provides on-site product training, during and after store installation and commissioning, as well as customer specific operation and training manuals, enabling all operators to be cognisant with foodservice equipment and features. www.frijado.co.uk
The pub, recently re-opened by Craft Brewers the Five Points Brewery, had been under the previous owners’ management for 12 years. After a full refurbishment, the security system required upgrading. Delta Security specified a solution that includes 12 IP-based cameras located in the pub’s public, staff and external areas, all linked to a digital network storage device that can be accessed remotely. The locks were replaced with a convenient system that means multiple locks can be operated with just two keys, and the new roller shutter provides an extra layer of security for the building’s exterior. Pete Walker, General Manager at the Pembury Tavern, says Delta Security provides a one-stop-shop for all its security needs and they would highly recommend the business: “We trust the team at Delta Security to specify security systems that match our needs, and comply with our
December 2018
Delta Security, the East-London-based CCTV and access control specialist, is helping to protect patrons, staff and property at Hackney’s Pembury Tavern with the installation of a new security system including an IP-based CCTV solution, roller shutters and new locks.
EAT. DRINK. SLEEP
Local pub chooses Delta Security for security upgrade
industry’s licensing laws and regulations,” he says. “All works were completed quickly and cleanly, and we are very pleased with the results. The CCTV system provides clear, high quality images and I am pleased not to carry a large bunch of keys around!” Delta security has worked with the Five Points Brewery for five years and Pete says service has always been exemplary: “This project has been no different – engineers even installed the CCTV system on a Saturday to ensure we were able to open on time.” With the Delta Security office located opposite the Pembury Tavern, Pete adds that the contract was a good opportunity to support local business: “Going local is important to us, and knowing Delta as we do, we would be crazy to go anywhere else.”
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EAT. DRINK. SLEEP December 2018
Uniforms & Workwear
Grahame Gardner – your uniform expert! As one of the UK’s leading workwear providers, Grahame Gardner certainly hits the mark in the hospitality sector. Combining more than a century of industry experience with the latest innovations in fabric, design and manufacturing, the Leicester-based organisation has positioned itself at the forefront of helping hospitality professionals across the UK meet their workwear needs. Providing modern, sophisticated workwear combining quality, style and comfort, Grahame Gardner prides itself on its ability to capture an organisation’s personality and ensure that any team looks professional and is a positive representation of the business whether that be management, front of house, concierge, kitchen, bar or catering staff. In addition, after joining forces with sister company Gymphlex’s GFORCE sportswear brand, Grahame Gardner has recently unveiled GFORCE Corporate, a state-of-the-art offering of bespoke branded corporate leisurewear. Garments including polo shirts, hooded tops, waterproof jackets, gilets and tracksuits are available along with a free design service to ensure the products align with a client’s corporate identity. Steve Hodges, interim Head of Marketing at Grahame Gardner, said: “We offer one of the largest ranges of workwear in the UK, providing garments in a wide variety of colours, styles and sizes, using the latest fabrics and printing technologies to meet any organisation’s individual
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requirements. Not only that, our uniforms work for everyone seeking to create a professional identity for staff, across all areas of their business. “We understand how important it is to organisations that their staff make the right first impression incredibly quickly. Getting a suitable uniform has a big part to play in this as does making sure your staff feel comfortable in what they are wearing so they can concentrate on the job in hand – meeting the needs of your customers.” Grahame Gardner can also customise uniforms and copy virtually any design or logo directly onto some garments through state-of-the-art printing techniques, embroidery and monogramming as well as providing a free design service. Other benefits include free UK mainland postage and packaging on all orders over £99, next day delivery, a selection of brands to choose from, a live chat web facility and a Made-to-Order option – which provides fully-bespoke workwear. For further information about Grahame Gardner’s workwear solutions, please visit our website at www.grahamegardner.co.uk, email sales@grahamegardner.co.uk or call our sales team on 0116 255 6326.
Modern, sophisticated workwear combining quality, style and comfort
www.grahamegardner.co.uk sales@grahamegardner.co.uk
EAT. DRINK. SLEEP December 2018
Uniforms & Workwear
First Impressions Count - making a difference with workwear that gets noticed When you consider that your front of house team may be the first personal (as opposed to digital) experience that a prospective diner may have with your restaurant, making sure that they look the part is critical.
Choosing workwear Corporate workwear is a cost effective and easy to implement way to reflect your brand identity and differentiate your business in the very competitive hospitality market. Your choice of workwear will depend on many variables including the style of your business – premium casual or fine dining - the type of food you serve and also, who will be responsible for the maintenance and upkeep of the workwear – you, your staff or a commercial laundry?
Practicality Irrespective of whether you are investing in workwear for front of house or the kitchen, clothing and footwear must be hygienic, safe, comfortable, practical and durable. Recent innovations in workwear have resulted in clothing made from durable, stain-resistant fabrics that stay smart for the duration of a shift. Workwear suppliers can advise
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Current Trends The premiumisation of casual dining has resulted in a growing number of on-trend uniforms featuring fashionable check shirts, long sleeved tees in super-soft fabrics, jeans, chinos, Converse style slip resistant trainers and artisan aprons.
a sense of unity with a subsequent positive effect on productivity. Professional workwear is a cost effective, easy to implement way to showcase your brand, make your team feel great and make you stand out from the crowd. For more information about Russums extensive range of hospitality workwear, visit www.russums.co.uk
December 2018
on the best choice of fabric for each staff member and can discuss the pros and cons of natural fabrics like cotton, or blends like polycotton that is easy to wash and wear and holds its shape well.
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Uniforms & Workwear
John-Paul Marsden from hospitality clothing and equipment specialist, Russums is excited about the opportunities for this new look: “This ‘urban vintage vibe’ range is a cost effective way to give your team a contemporary look that’s comfortable to wear, easy to keep looking good and gives you a good return on your investment.”
Bespoke advice Russums were approached by Jeremy and Louise Holmes from the Hide and Hoof restaurant in Huddersfield who asked for advice about good looking, practical workwear for their team of 30 staff. Louise Holmes said: “Russums gave us valuable advice about what materials were best for front of house and the kitchen, provided samples for the team to try for size and gave us embroidered samples of the Hide and Hoof logo so that we could see what it would look like on clothing. “For the waiting staff, we selected a smart, easy to wear chambray shirt, with a logo embroidered on the sleeve and teamed it with a khaki canvas cross over bib apron for a practical, on-trend look. We kitted the chefs out in embroidered whites and branded charcoal aprons that look smart and suit their needs perfectly.”
A sense of belonging For the team, wearing great-looking, comfortable, on-trend workwear helps to make them feel valued, reinforces cameraderie, helps to boost morale and makes them feel better connected to their colleagues. Ultimately, it fosters
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RK170
RK100 RK108
RK106 RK102 RK175
//CATERING FOR ALL YOUR UNIFORM NEEDS. RANKS STOCKS A RANGE OF STYLISH AND HARDWEARING UNIFORM OPTIONS IDEALLY SUITED FOR THE HOSPITALITY SECTOR. QUALITY EVERYTIME. www.ranksent.com T: 020 8863 9993 sales@ranksent.com F: 020 8424 8887
RK103
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ANNIVERSARY
01.11£ sa elttil sa snorpA mineD kooL xaW
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KYLEMARK
Uniform Workwear Since 1997
EAT. DRINK. SLEEP December 2018
SUPERPROOF rodent protection now on restaurant menu National restaurant and food retail chains are seeking more innovative and comprehensive solutions to end persistent mice infestations, so it is only humans who can be spotted at tables enjoying their food.
occurrence down to zero after each of our installations.
chains that have struggled for years, often spending tens of thousands of pounds a year on single sites trying and “We have shown that SUPERPROOF failing to control rodents, are rightly rodent proofing is not just a sound and sceptical when something different like sensible concept, it’s also an achievable SUPERPROOF comes along. reality. With our intervention, sites that had been troubled by rodents for “We’re pleased with the reaction we’ve years have become rodent-free, with all been getting, especially when we’ve the cost, regulatory and reputational had a chance to prove what can be The growing epidemic of super mice benefits this brings. Our customers are done when rodent proofing is based on and rats, which are resistant both excited by the transformation.” sound scientific evidence and highlyto poisons and trapping strategies, skilled implementation. is seeing restaurant chains turning SUPERPROOF, part of SafeGroup, the to rodent proofing protection that national specialist and emergency “SUPERPROOF customers are focussing is transforming the pest control soft services provider, is a UK leader in on high-risk sites where rodent performance for their sites. mouse, rat and bird proofing. infestations have led to multiple customer complaints or regulatory London-based proofing specialist It uses behavioural expertise and action. Rodent proofing new-build SUPERPROOF has won significant unique combinations of specialist properties also makes sense to protect contracts with national chains materials and techniques to a large financial investment from day during 2018 as facilities and property comprehensively proof a customer’s one. managers see the benefit of preventing premises against mice. rodent infestations instead of simply “Over time, however, we hope it will trying to supress them. In one example, a national restaurant become clear that it makes perfect chain called in SUPERPROOF to mouse financial and reputational sense to Mice infestation, in particular, is proof a site where there had been SUPERPROOF all properties across a a common trigger for customer up to 15 mice sightings a day. When commercial food hospitality or retail complaints and social media activity the project was completed, sightings estate as part of a highly cost-effective about restaurants that can lead to dropped to zero and have remained at planned maintenance programme.” significant fines plus associated legal zero for over five months. costs, and long-lasting reputational SUPERPROOF offers a mouse proofing damage. The chain has now given SUPEPROOF service backed by a one-year certified a list of other problem sites to guarantee and proven rat solutions. It is SUPERPROOF Director Scott Friday mouse proof, as well as a new-build a Which? Trusted Trader and a member said: “Multiple restaurant chains have restaurant to ensure its reputation is of the British Pest Control Association. given us sites with their toughest ‘Superproofed’ from the outset. rodent control challenges and we have www.superproof.co.uk reduced rodent sightings from a daily Scott Friday said: “Restaurant and food
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e uyer schem b d e t s o h d ate ! ’s only dedic y. Find out more today K U e h T – 0 20 tr ervice indus oducing HRC s r d t o In o f … d s n u a l P en ercial kitch m m o c e h t r fo
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Are you getting the most out of your laundry?
December 2018
EAT. DRINK. SLEEP
Housekeeping & Laundry Services
With hundreds, or even thousands, of guests checking in and out of your hotel or dining in your restaurant each week, it’s inevitable that you’re going to go through a fair amount of linen. The relationship with your laundry is fundamental in ensuring things run smoothly – after all, if you don’t have enough clean linen, your business can’t function. But how do you know you’ve chosen the right company to fulfil your needs? We talk to Tonrose, leading linens supplier to the trade, about how hotel owners, housekeepers and restaurateurs can get the most out of their relationship with their laundry. “Guests expect clean sheets and soft towels as a minimum,” says Tonrose marketing co-ordinator Natalie Lamb. “Your linens form part of your reputation. If guests find stains, excessive creasing or damage, it paints a negative picture of your business. By having a laundry that you can trust that has a high attention to detail, great service and open lines of communication, you can protect your reputation and ensure you’ve always got the linen you need.” So, what should you look for when choosing a linen and laundry service? Tonrose gives these pointers for those looking to improve relations with their current provider, or change laundries altogether: Availability — A good laundry should look at how many beds or tables you have, variation in sizes and typical booking levels. From here they can work out what sort of par levels and laundry service you should need. Consider if you need a 24-hour service or weekend pickups. Do you need both pick up and drop off service?
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covers, are designed to save time and money for both you and the laundries – as well as helping reduce environmental impact. But you can only benefit from such advancements if your chosen laundry keeps its eye on the market and Reliability — Take note of their size, continually considers ways to improve number of locations and proximity efficiencies. to your establishment. How do they manage an unexpected spike from you Accurate information — Perform or another customer and what will the regular service counts to ensure you are operating with the correct par levels. impact be? Don’t be tempted to store linen ‘just in Recommendations — Ask other case’; if you have good communication businesses for recommendations and with your laundry you shouldn’t ever check online reviews – are customers need to. It causes shortages for the happy with the reliability, quality laundry and their customers, and in the and customers service? Do they have end benefits no one as the laundries accreditations such as ISO 9001? Have have to buy more and more linen, they won any industry awards? Are they pushing up prices or even putting them a member of RoSPA (Royal Society for out of business. the Prevention of Accidents). All of these things help you paint a picture of the Respect your stock — They might not type of business you might be dealing be yours, but rental linens still need to be looked after. Practices such as dragging with. dirty linen around in duvet covers, or See it for yourself — One of the best cleaning windows with a pillowcase, things you can do it to visit the laundry. might seem like a great idea at the time, This will help you understand their but they irreparably damage the linens. processes, the volume and pace, the This puts strain on the laundries who chemistry behind the operation and are already operating on increasingly the cleanliness of their facility. Once you shrinking profit margins, and negatively have a clearer picture of the challenges, contributes to the environmental impact you will be better armed to question of the industry. Make sure your staff only how they combat them. use the linens for the purpose they are Equipment — Ask about how many intended and show them a bit of love. machines they have, what types, the age of the machines and how they are maintained. Also question what procedures they have in place for breakdown situations.
Go green — More and more guests are starting to question where the linen has come from and consider the environmental effect of laundering their towels or bedding. Choose laundries that take their Corporate Social Responsibility (CSR) seriously, choosing greener products and making tangible improvements to reduce their carbon footprint.
Overall trust your instincts if there’s something niggling you about their operation, it might not be the right laundry for you. But do share your concerns and give them chance to Ask your laundry partner for Tonrose's rectify any issues. You need to be able innovative One wash™ bed linen range. to implicitly trust your laundry, your Supplier relationships — Not only business depends on it. should your laundry be working with Tried, tested and trusted for more than credible and responsive linen, chemical 120 years, Tonrose is the linen supplier and machinery suppliers, they should of choice for thousands of laundry, be offering you the most up to date hospitality and healthcare businesses or improved products too. Our latest across the UK. . innovations, such as One wash™ technology for crease-free bed linen Find out more on their website and SeeMore corner ID system for duvet www.tonrose.co.uk
Quality that speaks for itself
Chosen supplier for thousands of customers in the hospitality trade and laundry service providers, it’s safe to say we know a thing or two about textiles. Whether it’s elegant table linen, beautifully white bedding and towels, or hardworking kitchen essentials, our products are designed for satisfaction, engineered for endurance.
Choose Tonrose for reliable quality that exceeds expectations.
www.tonrose.co.uk 01254 239 900
EAT. DRINK. SLEEP December 2018
Housekeeping & Laundry Services
Vision Support Services is delighted to partner with Marriott International Procurement, to offer an approved range of filled bed linen.
Marriott Welcomes Vision Support Services
An exclusive range of duvets, pillows and mattress toppers, has been developed to Marriott brand standards. Each of these products has been tested and approved by the procurement team who have sanctioned Vision to offer these products to Marriott hotels across Europe, the Middle East and Africa. 60
EAT. DRINK. SLEEP December 2018
Housekeeping & Laundry Services
Vision is a leading supplier of textiles to the global hospitality market. With hundreds of years of manufacturing experience, Vision is a trusted textile expert. With a winning combination of local expertise and outstanding technical knowledge, Vision ensure every product they provide carries their trusted Seal of Approval, a guarantee of assurance, reliability, fair and responsible dealing. Sales Director for Vision UK Hospitality, Jacqui Hurst, said: “We’re delighted to have won the nomination for Marriott International and look forward to working in partnership with them to demonstrate the assured quality behind our products.
We’re confident we will deliver the highest quality filled bedding items to Marriott International in accordance with their exact requirements and we’re equally confident that we’ll build upon our promise of ‘Delivering Marriott Brand Standards.” To find out more about Vision Support Services, please visit www.visionsupportservices.com
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EAT. DRINK. SLEEP December 2018
Top laundry wins new contract (Thanks to new hydrofinity washer) Business couldn’t be better at TDS Commercial, a London based laundry specialising in hotel linen, restaurant linen, bath linen, sportswear and workwear. After having a Hydrofinity Washing Machine installed in March 2018, they’ve gone on to win a large contract and save over one million litres of water! TDS Commercial’s Managing Director, Rona Tait explains; “we’ve recently won a very large Spa towel contract. The towels belong to the Spa and they come to us having been misused and not washed properly for many years and one of the reasons that we won it was because we were able to take them a sample wash back that showed that we got rid of residual oil that had been in the towels for a long time.” Rona Tait, Managing Director. Hydrofinity understand that unrecoverable linen is a major problem for any laundry and they are committed to working closely with potential customers to achieve the wash quality they require. Sales and Channel Director, Jamie Harrison explains, “We are happy to prove that our machine is a cut above the rest and demonstrate that we have one of the best reclaim rates in the industry by working with our customers on sample washes at our HQ to show we can remove stains that many other machines can’t.”
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Hayley Blackwell, Operations Manager at TDS said, “the Hydrofinity machine gives us excellent results and we can put laundry that we thought was otherwise for the rag pile back into use.”
Hayley Blackwell, Operations Manager at TDS is loving the savings. “I would recommend the Hydrofinity system to other laundries, it really has been a great investment for us. Just to get the results we are seeing, it’s definitely worth it.”
TDS saw the Hydrofinity machine in action at a trade show before committing to buy. They decided the low-water usage and high-quality results were the perfect fit for their business. Rona backs up this point by explaining why Since having the machine installed, the their clients are looking for a high-quality team haven’t looked back. finish. “We work on a dedicated stock system “The introduction of the Hydrofinity rather than a tunnel so we are able to offer a machine into the business has been high quality finish to clients. We have a very really smooth sailing, we had excellent varied client list from a racing team to top end training from the guys who came out spas and boutique hotels. Clients are looking and installed it the staff were all really for a better service rather than a lot of laundry excited to get started and the first time the in a short space of time.” XOrbs dropped in, well it was really quite Another huge benefit the laundry has seen since this new machine was installed is the reduction of water (and therefore lower water bills). The Hydrofinity machine uses up to 80% less water than conventional machines and in just 6 months, TDS have saved over 1 million litres of water! This is enough water to last an adult in the UK 18 years! To add to their impressive savings, this equates to over £7k savings on utility bills and 35,000kWh of electricity!
special to be honest! The best thing about having Hydrofinity as a supplier is the communication that we get from them. If we’ve ever got an issue or we’re not sure of something - we’re still in the early days of using the machine so we’re still getting to grips with the everything - there’s someone on email or phone or if there’s an engineer nearby they just pop in and give advice. It’s been really easy for us to get to grips with, the service has been excellent,” praised Hayley.
Executive Housekeeper at Luton Hoo Hotel, Golf & Spa, Jane Steel, has been named Housekeeping Manager of the Year at the 2018 Boutique Hotelier Personal Service Star Awards.
Jane was nominated for the award for her outstanding contribution to both the overall success of the hotel and the development of her team of more than 70 staff. Among Jane’s biggest achievements are the high ratings awarded by professional assessors including Quality in Tourism, the AA and Small Luxury Hotels of the World. Jane has repeatedly helped the hotel receive maximum scores for cleanliness, bedrooms and bathrooms with comments from assessors rating housekeeping as ‘excellent’.
The awards, held on Tuesday 16 October at Hilton Olympia, celebrate the individuals who work tirelessly at hotels up and down the country every day to give their guests the best possible Managing Director of the Elite Hotels Group, Graeme Bateman, said: “I am experience. absolutely delighted that Jane’s hard Now in her tenth year at Luton Hoo work and dedication over the past 10 Hotel, part of the Elite Hotels Group, years has been recognised at these
December 2018
Luton Hoo Hotel’s Jane Steel named Housekeeping Manager of the Year
EAT. DRINK. SLEEP
Housekeeping & Laundry Services
prestigious industry awards. Jane has played an integral role in Luton Hoo’s success, she is a fantastic manager and she is a true asset to the company.” General Manager of Luton Hoo Hotel Golf & Spa, Matthew Long, said “On behalf of all the team here I would like to congratulate Jane on her award which is so well-deserved. Jane’s dedication to her team and to the hotel is exceptional and she provides a real inspiration to everyone who works with her – she is a great ambassador for the housekeeping industry and I am delighted that her hard work has been honoured with this prestigious award.” For more information at Luton Hoo, please visit: www.lutonhoo.co.uk
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EAT. DRINK. SLEEP
Warming up for the festive season at Beaverbrook
December 2018
Celebration Christmas lunch and the screening of the Queen’s Speech accompanied by homemade Mince Pies and Port or Brandy. The Garden House Dine in the picture-perfect setting of The Garden House for your traditional Christmas Party this year. You and your party will be able to choose from two selected set menus, each offering traditional Christmas fare and other delicious options, included Roasted Mushroom & Chestnut Soup, Tagliatelle of Black Périgord Truffle, and a Classic Christmas Pudding to finish it off. New Year’s Celebrations Welcome 2019 in style and stay at Beaverbrook this New Year’s Eve. Enjoy a Martini and canapé reception followed by a celebratory seven-course Japanese dinner at The House or a four-course Anglo-Italian Feast at The Garden House, before dancing the night away with the High Society Band, before a spectacular light show to start off 2019 with a bang. Glowing with warmth and seasonal charm you will feel right at home at Beaverbrook as you dine, unwind, rejuvenate and indulge, surrounded by unspoilt countryside and rich history.
With the Christmas season just around the corner, Beaverbrook is ready to start celebrating this festive time with you in style! Whether you are looking for a tranquil setting to enjoy a well-deserved winter break or simply want to enjoy the Yuletide festivities with delicious food and good company, Beaverbrook can accommodate all of your wishes this Christmas. 64
Activities
Add to the festive fun with a class at the School of Cookery. Learn about the art of making sauces, make Japanese delights, or create delectable canapes and Mulled The talented Head Chefs, Taiji and Kaz, Cider. have created enticing winter menus. You can also challenge your green Whether you opt for traditional, thumb at a wreath making masterclass! quintessential English fare at The Garden House or indulge Japanese style at Children will also be at the heart of The House, Beaverbrook would love to the festive spirit at Beaverbrook with a cookery class for Christmas Pudding welcome you and your guests. making and a range of activities from the The Main House curated children’s programme, packed This Christmas why not come and with fun and adventure. celebrate with friends, family, colleagues or that special someone with a memorable Japanese festive treat, traditionally the Christmas period in Japan is a time for celebration and, more uniquely, romance.
Indulge in a Festive Champagne Afternoon Tea with joyful surprise treats and multiple choices of loose leaf teas. Christmas day will be rhythmed by a lavish Christmas breakfast served in the Dining Room, with, of course, the visit from Father Christmas, a Japanese
December 2018
EAT. DRINK. SLEEP
Gluten free Christmas cake
A gluten free Christmas never tasted so good! When Anne Pinner couldn’t find tasty gluten free cakes reminiscent of her homemade favourites, she set about making her own and Gluten Free for You and Me was born. The Sussex based entrepreneur is now launching delicious festive gluten free cake mixes to bring the enjoyment of home baking to gluten free households throughout the UK.
contains only the amount required to make each treat. The company is also proud of the minimal ingredient list for each mix, which has been carefully selected to provide all the taste with mostly natural contents. Many of the mixes are also suitable for vegetarians.
Anne Pinner, owner of Gluten Free for You and Me
Cookie and pudding fans needn’t miss out on getting their sweet fix either as Anne, a previous restauranteur who works on the range of recipes with chef a delectable sticky toffee pudding and chocolate orange and polenta cookie husband Nigel, wants to bring to the mixes are also on sale now. Anne’s range gluten free market the same variety of 14 cake mixes have been tried and and taste available to non-gluten free buyers. A gluten free Christmas cake mix tested by both gluten free and nonis being launched in time for the festive gluten free customers who all reported the same freshly baked taste, perfect season, in addition to fruity tea bread cake rise and moreish texture. with spices and an earthy gingerbread cake mix. Other new cake mixes available include comforting banana Gluten Free for You and Me’s cake mixes bread, luscious lemon drizzle cake and are all easy to make thanks to clear warming carrot cake mixes. labelling with no wastage, as each order
Owner Anne says “Having turned to a gluten free diet in 2017 to help relieve the symptoms of an autoimmune disease, I found the options on the market for sweet treats limited. Many gluten free foods offer convenience, but have a list of additives and can taste bland. “It took over a year of perfecting alternatives to my favourite treats; I’m thrilled to say we are now launching our line of cake mixes. I hope to show people that gluten free baking needn’t be difficult and going gluten free doesn’t mean skipping the occasional sweet treat!” Buy your gluten free cake mix online or call Gluten Free for You and Me on 07970 102 481 to find out more about the range.
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EAT. DRINK. SLEEP December 2018
Christmas Eve and New Year’s Eve at Caractère It’s the most wonderful time of the year, until you are faced with the annual dilemma of where best to celebrate Christmas and New Year’s Eve. However, with Caractère having opened in October this year, the dilemma is over as Emily Roux and Diego Ferrari will be serving lunch on December 24th and will be open for a glorious New Year’s Eve celebration.
“Inquisitive approach pays off with of the moment dishes” – Fay Maschler, Evening Standard
Christmas Eve Lunch December 24th
“Roast turbot with smoked cauliflower is an easy contender for the best dish in its postcode”
Guests will enjoy festively luxurious dishes such as Roasted Scottish langoustine, slow cooked root vegetables, citrus and Chardonnay sauce followed by a Wild duck tourte, roasted chestnuts, salsify and game jus and Caramelised apple tart, cinnamon and mascarpone ice cream to end.
Celebrate New Year’s Eve in style with a seven-course spectacular. Guests will be ringing in 2019 after a feast of Seared diver scallop, smoked cauliflower, seaweed cauliflower, seaweed condiment, beurre blanc and Caviar. Luxuriate accordingly with Poached lobster, baked kabocha pumpkin, chestnuts and winter truffle, homardine sauce. When the clock’s about to strike midnight, you’ll be served Tarte au sucre served with a glass of Ferrrari Riserva Perle Bianco 2008 to celebrate the new year.
The Christmas Lunch Menu will cost £99.99 per person or £170 to enjoy the meal with matched wines.
The New Year’s Eve menu will cost £145 per person or £225 to enjoy the meal with matched wines.
To see the full menu, click here
To see the full menu, click here
‘Twas the lunch before Christmas… A five-course lunch to be precise, including a glass of Ferrari Riserva Perle Bianco 2008 upon arrival and Petits Fours.
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New Year’s Eve
“Serious cooking, serious service, in a room without pretence. Not so much mini-Gavroche as major Caractère.” - Tom Parker-Bowles, Mail on Sunday
– David Ellis, ES Go London
“The service is excellent: friendly and well oiled. The whole evening is fun and flexible thanks to its pick ’n’ mix attitude. It’s a modern French approach with a touch of Italian that’s reinventing the family wheel, if you will. But this time with a female Roux. Bravo.” – Emma Henderson, Independent To book your table, visit: www.caractererestaurant.com/book/ Instagram - @caractererestaurant Caractère, 209 Westbourne Park Road, Notting Hill, London, W11 1EA Opening Hours Tuesday - Saturday Lunch 12.00-14.00pm Dinner 18.15-21.45pm
December 2018
New for 2018: The guide also includes Roast Beetroot & Cashew Crostini, Mushroom Wellingtons, Salted Caramel Baked Cheesecake, and Vegan ‘Baileys’ Irish Cream Liqueur.
EAT. DRINK. SLEEP
Charity Launches Deliciously Vegan Christmas Guide and It Features Yorkshire Puddings!
Vegan campaigning charity Viva! has published a brand new recipe guide just in time for the festive season. The Deliciously Vegan Christmas Guide features over 25 recipes – including a tried and tested recipe for the elusive vegan Yorkshire pudding. To begin your festive feast, the Deliciously Vegan Christmas Guide teaches you how to make Creamy Mushroom Parcels, made using shopbought vegan filo pastry, or Roast Beetroot & Cashew Crostini. For the main course, vegans and non-vegans have a choice of six scrumptious steaks, tarts and roulades! Including a choice of two luxury roasts – the first a more traditional festive nut roast and the second an incredibly easy and delectable seitan roast. The Deliciously Vegan Christmas Guide boasts a range of heavenly desserts, such as a Salted Caramel Baked Cheesecake to satiate your sweet tooth and Cranberry ‘Boursin’ Style Cheese for those who prefer a savoury snack. Lastly, the guide features festive cocktails including a creamy and simple recipe for homemade vegan ‘Baileys’. In addition to the Deliciously Vegan Christmas Guide, the Viva! Shop offers a range of red, white and rosé wine, all lovingly sourced from independent vineyards around the world – perfect for adding the finishing touch to your compassionate Christmas dinner. Viva! Food and Cookery Manager, Maryanne Hall said: “Christmas is a joyful time of year and we think there is no better way to spread peace and kindness during the festive season than to extend our compassion to all animals. There has never been a better time to go vegan and our Christmas guide makes it even easier to take that step. We have compiled our absolute favourite recipes to showcase the delicious plant-based options available to vegans and non-vegans alike during the Christmas season. Our lovely little guide proves that you
no longer need animal products to create an abundance of delectable food, cocktails and treats! Although this guide focuses on Christmas, our vegan recipes can help you all year round. Viva! can introduce you to hundreds more recipes through our online Vegan Recipe Club and app and even offer a 30 Day Vegan challenge to help see you into the New Year.” The guide is available to order through the Viva! Shop and only costs £2 All proceeds go back to the charity to help Viva! conduct important undercover investigations, monitor the latest research on health and environmental issues, and host vegan outreach events.
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www.mirrorsfortraining.co.uk info@mirrorsfortraining.co.uk +44 (0) 1902 791975
Agua Fabrics
Audrey Gaffney Associates
equipline
www.aguafabrics.com info@aguafabrics.com +44 (0)20 8205 0050
Sky Sports www.business.sky.com sb2b@sky.uk +44 (0) 84442 411 411
www.audrey.ie info@audrey.ie +353 (0) 46 906 4190
www.equipline.co.uk info@equipline.co.uk +44 (0) 1895 272236
George Thomas Joinery
NFS Technology
www.gtjs.co.uk reception@gtjs.co.uk +44 (0) 1384 637 825
www.nfs-hospitality.com info@nfstechgroup.com +44 (0) 800 731 8451
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