eat.drink.sleep February 2019
Feel good in bath!
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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
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*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. Solo: A Star Wars Story © 2017 Lucasfilm Ltd. & ™, All Rights Reserved. Life Itself ©Jon Pack for Sky UK Ltd. Escape at Dannemora ™ and ©2018 Showtime Networks Inc. All rights reserved. A League of Their Own: European Roadtrip ©Sky UK Ltd. Correct at time of supply: 08/01/19.
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THE MALDIVES’ FIRST IMMERSIVE ART RESORT OPENS Joali in The Maldives has unveiled a full immersive array of ec0-inspired artworks and high-concept sustainable design throughout… wowed by an impressive Manta Rayshaped welcome jetty complete with undulating Maldivian thatched roof crafted by Istanbul’s Atölye4n, while Tokyo-based Studio Glitt are behind standout Japanese restaurant SAOKE, with its majestic pyramid roof made up of timber blocks like origami, with clean lines and soft lighting reflecting Japanese aesthetics. Heron Chair & Manta Ray Treehouse – Porky Hefer, Cape Town
Conceived as an immersive island retreat, Joali Maldives has opened with an array of original, experiential works of art and dynamic design, reflecting the beauty of nature, and with sustainability at their core. Situated on the idyllic isle of Muravandhoo in the remote Raa Atoll, just 45 minutes by seaplane from Male, the unspoilt island celebrates the creativity of world-class talent. Dotted around the resort, adorning villas and hidden beneath the waves are a collection of extraordinary works by 13 international artists, hand-picked by curators and concept developers of No LaB; Ala Onur and Zeynep Ercan. From sculptures to design and experiential pieces, No LaB has chosen pieces which capture and conserve nature both visually and materially. Each artwork is thoughtfully integrated into their natural surroundings: some pieces were created by artists on-site, other creative concepts were adapted for Joali’s tropical climate. Joali will continue to curate surprising interactive art experiences, with new pieces added throughout the year. An annual art calendar will host a roster of workshops and residencies with visiting artists, designed to inspire, inform and enchant. Joali’s impressive roster of artworks are integrated with impeccable design and architectural skill by acclaimed Istanbul-
based Autoban, whose other projects include House Hotels Istanbul and London’s Duck and Rice. The firm used custom-made furnishings, hand-carved wooden panels, local wood, bamboo and terrazzo flooring to create the ultimate sense of jungle chic. In designing the resort, Autoban worked to preserve the natural flora of the island as much as possible, saving more than 1,000 palm trees in the process. On arrival, guests are
Vernacular architect Porky Hefer, who recently partnered with the Leonardo DiCaprio Foundation at Art Basel, displays his signature passion for local wildlife and endangered species, with his hanging ‘Heron’ chairs, which overlook the beach. The grey heron is the national bird of the Maldives and Joali’s signature, spirit animal. Hefer’s astonishing Manta Ray hideaway, woven in-situ from natural materials (WHAT) is suspended in the trees, experiential dinners in the treetops. His imaginative, nature-inspired works are designed for functionality as well as style, and have a message of conservation.
Wagamama has reported 12% sales growth in the UK in the second quarter of 2018/2019, with turnover increasing to £78m, up from £67.6m the previous year. The period, which saw one new UK opening and 10 refurbishments, saw Wagamama outperform the UK market for almost five consecutive years. Chief executive Emma Woods said: “We want Wagamama to be special, both the bowl and the soul, and so have continued to invest in our amazing teams, our vegan food and our customer service this quarter. The 16% growth in UK turnover in the months before the company’s takeover by the Restaurant Group combined with that across the US and franchised sites to see business-wide turnover increase by 15.4% to £81.5m. Company-wide earnings before interest, tax, depreciation and amortisation was up by 18.7% to £13.2m, compared to £11.1m the previous year.
“As a result, we have sustained our outperformance of the UK market. The business is well prepared for, and excited about the next stage of its development, with the Restaurant Group as our new owners. “As the ownership baton gets handed on, I would like to take this opportunity to say a big thank you to Jane Holbrook, Duke Street and Hutton Collins for their committed leadership and ownership approach to Wagamama.”
Alcohol Facts Suggest £50,000 Spent On Booze In Lifetime Recently the charity Macmillan Cancer Support noted that the average Briton spends around £50,000 on alcohol products within their lifetime. The alcohol facts were conducted by Onepoll and included the surveying of 2,000 over-18s, who’s averages were in the hundreds per year. The average spent by women in Britain was an average of around £678.60 per year, compared with the average for men, which was around £934.44. With the discovery of this spending information, we wondered what other interesting facts there were based around alcoholic products. We found out several interesting points you might be interested in: One such fact is that the longest bar in the world is 684 feet (roughly 208.5 metres) long, and exists within the New Bulldog in Rock Island in Illinois. Such a bar is surely able to serve a number of patrons, and house quite a few bartenders too! You may also be interested to know that on average it takes 600 grapes to make a bottle of wine, and that a 34 minute run would be needed to burn off the calories in half a bottle of 13% red wine.
Other alcohol facts you might find interesting include: Men have a higher total average water content than women, allowing them to dilute alcohol better. This means that women are often more sensitive to the effects of alcohol (this obviously varies based on the volume drunk by both the males and females). • The word “toast”, meaning a wish of good health, started in ancient Rome, where they dropped toasted breadcrumbs into bad wines to reduce the acidity and make them nicer to drink. • In Utah, it is illegal to swallow any wine at a wine tasting. • French wine makers used oil-soaked rags stuffed into the necks of bottles instead of corks until around about mid17th century. • One of the strongest beers in the world is a German beer by the name of ‘Schorschbrau Schorsch Bock 43’ and was created by Georg Tscheuscher. The beer supposedly has a 43% ABV. •
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Wagamama reports 12% sales growth in months before takeover
EAT. DRINK. SLEEP February 2019
Premier Inn Trials UK’s First Battery-Powered Hotel ‘The Gyle’ Edinburgh Park Premier Inn becomes the UK’s first battery-powered hotel in innovative trial The Gyle at Edinburgh Park, Premier Inn, has become the UK’s first battery-powered hotel in a bid to improve energy efficiency, secure power supply and enable energy cost savings on-site. In a UK-first, Whitbread-owned Premier Inn is trialling a new 100kW lithium ion battery at the 200room site in Edinburgh, to help the hotel better manage its energy consumption. The innovative battery, which is 3m3 in size and weighs approximately five tonnes, functions by drawing power from the National Grid during off-peak periods. It has capacity to run The Gyle hotel – including powering meals cooked at its Thyme bar and grill – for up to three hours. The battery takes two hours to fully charge and will be used for at least 2-3 hours per day on-site, depending on the needs of the National Grid. The Gyle at Edinburgh Park was chosen as the first site to trial the battery in part because Scotland is a large producer of renewable power, such as wind power, which can be prone to volatility. At such times, the battery will help the National Grid by reducing demand from the system. As well as powering the Edinburghbased hotel, the trial of the new battery storage system allows the Premier Inn site to avoid increased peak-time energy costs and generate revenue by offering energy support services to the National Grid – in essence, by being paid in exchange for taking power off the grid. The installation is expected to save the hotel £20,000 per year in energy savings alone. Project partner E.ON has supplied and installed the battery technology and will be remotely managing the battery’s workload and efficiency from its energy management centre in Glasgow.
Premier Inn is already the industry’s widest adopter of solar panels*, and the trial of the battery storage technology at its Edinburgh Park site marks another step towards meeting parent company Whitbread’s commitment to cut carbon emissions in half by 2025.
Another London hotel added to Black and White’s portfolio Black and White Hospitality has announced taking over the day-today operation of London’s Lansbury Heritage Hotel, providing strategic management for the hotel to optimise the venue’s profitability.
The hotel chain joins companies including B&Q and Veolia, which both installed lithium ion battery power systems earlier this summer. Cian Hatton, Whitbread’s Head of Energy and Environment, comments: “Batteries are of course everyday items, more commonly associated with powering small household goods, like the TV remote control, so it’s incredibly excited to launch the UK’s first battery-powered hotel – an innovation which will save money, ensure security of supply and support the transition to a more flexible grid”. Richard Oakley, Customer Accounts Director at E.ON, adds: “The Gyle at Edinburgh Park is already an energy efficient hotel thanks to the remote monitoring and management of its systems from our control centre in Glasgow. By adding the flexibility of battery storage we can also help Whitbread to upgrade to the fullboard option of drawing electricity from the grid when prices are low, storing that energy for use at peak times and having the ability to sell it back to the grid to help balance supply and demand on the network. “Premier Inn is showing how hotel chains and large power users can further save money, reduce their carbon footprint and support the development of a lower-carbon, smarter energy grid in the UK.” If successful, the trial could be extended more widely across the Premier Inn estate. *Premier Inn has more sites with solar panels than any other hotel chain in the UK, 169 in total.
The addition of the 29 bedroom four-star, boutique-style hotel is seen as a major coup for the business that was founded by Chairman and CEO Nick Taplin. Specialising in the management of both branded and independent hotels, Black and White Hospitality’s portfolio spans limited service hotels through to luxury full-service hotels with conferencing, events, health clubs, spas and restaurants. Led by Hotels Managing Director, Shezan Aslam, the Black and White team will now manage all elements of The Lansbury Hotel’s operation. Nick Taplin said: “To add such a major London-based venue to the Black and White portfolio really is a fantastic achievement and we’re naturally delighted to have been brought in to help the owners maximise the hotel’s profitability. “This is the second London-based hotel that we now manage with a third to follow in Q1 2019. “We work alongside some of the world’s leading brands including the InterContinental Hotels Group, Hilton Worldwide, Wyndham Worldwide and of course Marco Pierre White. The Lansbury is a perfect fit for the expertise we have at Black and White and is not too dissimilar to some of the other properties we currently manage.”
Popular Glasgow Korean Restaurant announces new west end opening
Bibimbap located on West Nile Street has announced they are to open a second restaurant site in Glasgow’s trendy West End. The name, which is pronounced as “bee-beembahp” is named after the Korean comfort food – a bowl of warm white rice topped with vegetables and chilli pepper paste, soy sauce, or fermented soybean paste. As well as the famous Bibimbap on the menu, other Korean treats include Kimchi, deopbap, fried chicken, soup and noodles. Bibimbap threw its doors open in March this year and quickly became a favourite with Glasgow foodies serving up dishes like Yum Yum Fried Chicken (think KFC with an Asian twist) and the holy grail of Korean cuisine: Bibimbap – a mixed rice noodle hot pot. A selection of Sakis and quirky cocktails are also on offer at their quirky bar. The new 40 cover West End restaurant is due to open in January 2019 and location is under wraps with announcements expected over the festive period on the restaurants facebook pages. Bibimbap Manager Joe Cassidy said: “We are very excited to be expanding our business in Glasgow. The team have enjoyed a brilliant few months since
we opened our doors on West Nile Street earlier the year and we have been overwhelmed with the feedback from our customers on our food, our drinks and culture of our restaurant brand. Glasgow’s West End is thriving with incredible independent restaurant operators and we look forward to joining the neighbourhood.”
Asahi gets in on the no-abv act with the launch of Peroni Libera 0.0% As the country dusts itself down after the festive season and gets in the groove of Dry January, Asahi is getting in on the act with the launch of Peroni Libera 0.0%. The dramatically named Peroni Libera 0.0% has been de-alcoholised using a ‘special decoction’ process and a customised fermentation process – about which details are unsurprisingly hush hush. The beer is triple hopped and brewed with the same Nostrano dell’Isola maize as its best-selling Peroni Nastro Azzuro. Seeking to offer the same ‘crisp and fresh taste experience’ as its flagship lager, it uses a dedicated yeast strain, which the brand claims produces a rich and intense citrusy aromas and hoppy notes, followed by delicate fruity aromas.
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working-lunch occasions,’ he said. ‘It delivers a crisp taste, a fine bitterness and a fast and clean finish, with a well-defined taste of beer.’ The world of booze-free beer has seen rapid growth in recent years, as well as a marked improvement in quality – see our recent no- and low-abv beer tasting. A recent study revealed that 30% of 16-to-24-year-olds avoid alcohol entirely, while 45% of 25-to-34-year-olds are opting for lower-alcohol offerings more frequently than a few years ago.
Commenting on the launch, leading bartender and Peroni’s ‘master of mixology’ Simone Caporale said there’s a dearth of premium beer offerings in the low- and no- drinks category.
This isn’t, however, the first foray into the healthand-wellness arena for Peroni. The Libera launch follows the introduction of Peroni Nastro Azzuro Gluten-Free in 2016, which now represents 51% of the free-from beer category in the UK on-trade.
‘Peroni Libera 0.0% is the perfect alcohol-free beer option for lower-tempo occasions – a mid-week night out with friends or during those
Peroni Libera 0.0% is being launched in Tesco this month, but will subsequently be rolled out to the on-trade.
EAT. DRINK. SLEEP February 2019
Bagden Hall’s new Senior Sales Co-ordinator targets more awards The new Senior Sales Co-ordinator at Bagden Hall, a Classic Lodges hotel, is keen to maintain the hotel’s recent award-winning success in providing outstanding levels of customer service. Ann-Marie Wilson joined the West Yorkshire Victorian country house hotel over five years ago and has advanced through the sales teams ever since, highlighted by her recent promotion from Conferences and Events Co-ordinator to Senior Sales Co-ordinator. She has a significant amount of sales experience, including over 15 years in the travel and hospitality sectors. Earlier this year, Bagden Hall was recognised with a North of England Wedding Award, beating 14 other entrants to the prize for Outstanding Customer Service, the second time the hotel has won the award since 2015. Ann-Marie is determined to build on the hotel’s success and further grow its reputation as one of the region’s best venues for weddings, conferences and events: “We have a busy festive season coming up and are fully booked up for Christmas and New Year celebrations and parties.
“Looking ahead to next year, my primary focus will be to ensure that we exceed all sales targets, generating sales and new business opportunities for all of our event departments.” Ann-Marie will be recognised by Classic Lodges with a Long Service Award for her continued dedication and hard work for the company at the annual company awards ceremony in February. www.classiclodges.co.uk
retrospectively to accommodate user’s needs as they change with time.
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The Closomat shower toilet was the first of its kind to be introduced in the UK, and is now the established brand leader.
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.
HOLIDAY VENUE FULFILLS THE DREAM
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
Closomat is also unique in giving clients a complete in-house support packagedesign/ specification advice, supply, install, commissioning, and ongoing service & maintenance.
The experience of holidaying with a disabled member of the family was the inspiration of a dream to provide the ultimate in accessible vacationing. The dream has now turned into reality, enabling people with a disability to enjoy a ‘home from home’ break.
triggered by remaining seated and pushing the flush mechanism, be it the standard pad on the cistern, or via the touch sensitive switch.
The Moat House Annan, a 19th century historic house in Scotland, has opened its doors after redevelopment into what owners, the Storer family, believe is the most accessible holiday destination of its kind. Key features inside include multiple ceiling track hoists, large doorways, a height adjustable changing/shower bench, two wet rooms, a lift between floors, and a Closomat Palma Vita shower (wash and dry) toilet. It represents the culmination of three years work to convert the house, which stands on the moat bank of a 13th century Motte & Bailey castle, and its gardens into fully accessible accommodation that can sleep up to 14 people. “The original idea came after a holiday with my brother and his family – whose son Jonny has muscular dystrophy” explained Martin Storer (owner with his brother Nick). “The property we stayed in advertised itself, like so many others do, as accessible, but we found it really wasn’t suitable, and that it had a clinical/institutional feel. We decided we wanted to create somewhere which was genuinely fully accessible with a homely luxury holiday feel.” He added, “Certain things we decided were essential from the beginning, such as the lift so people could easily access all levels. The Closomat too was a ‘must have’: Jonny has one at home and we felt it right to extend the hygiene, dignity and independence it gives him to our guests.” Even in the specification of the Closomat, the Storers have optimised accessibility: the toilet has a plinth to facilitate wheelchair transfer and a touch sensitive switch. Looking like, and capable of being used as a conventional WC, the Closomat has integrated douching and drying,
EAT. DRINK. SLEEP February 2019
COLONNA: COCKTAIL-FOCUSED COFFEE CAPSULES LEADING BAR OWNER, TRISTAN STEPHENSON COLLABORATES WITH COLONNA TO CREATE THE ‘BARTENDER SERIES’, COFFEE CREATED WITH COCKTAILS IN MIND Colonna (www.colonnacoffee.com) marry the world’s best competition winning coffees with the forefront in capsule technology to achieve perfect café-quality coffee at the push of a button. The only pod company that started in a café, Colonna employ a scientific approach and a deep understanding of the finest coffees to overturn norms and stigma around pod coffee. January 2019 sees the lauded brand launch The Bartender Series, three unique, single origin coffees (RRP £5.50 per box of 10 capsules). Exceptional drinks need exceptional ingredients and coffee can be one of the most challenging to perfect. The Bartender Series, created by award-winning author and bar owner Tristan Stephenson, alongside Barista Champion, Maxwell Colonna Dashwood, utilises Nespresso compatible technology to deliver just that – an exceptional coffee ingredient at the touch of a button. Designed bartenders, for bartenders, the capsules are ideally suited to coffeeloving home mixologists, to take both the bar and the coffee shop home! Colonna take the most exciting flavour profiles from the world’s best boutique producers and expertly roast and prepare the coffee using state of the art capsule technology. Utilising roller grinder technology, a new aluminium design and a revised capsule roasting approach, the Bath-
based startup has been able to create recyclable Nespresso compatible capsules that translate from bean to cup ever more successfully. For this unique new launch, acclaimed bartender and respected industry insider, Tristan Stephenson was a natural fit to lead the Bartender Series, having placed in the UK Barista Championships and created co-founded Fluid Movement, a consultancy company for the drinks industry which pioneers molecular mixology. Tristan opened his first cocktail bar Purl in Marylebone in 2010, the lauded Worship Street Whistling Shop in Shoreditch in 2011, and in 2012, Dach & Sons. Tristan comments of the launch “The Bartender Series by Colonna is a landmark collaboration between barista and mixologist, enabling better tasting and more consistent coffee based mixed drinks. Maxwell and I have spent months exploring the potential in flavour pairing specific coffees with different styles of spirits, with the goal of elevating the role of coffee in cocktails well beyond the generic and in to the fantastic. To that end we have sourced three coffees from three unique territories, each with a unique style that leans towards one of three specific flavour camps: FRUIT, EARTH, SWEET. The solution to ensure consistency, ease of use, and sustainability was to use recyclable capsules that work in any Nespresso machine. For the modern bar this solution meets all their needs, as it is inexpensive, takes up very little space, is easy to stock take, produces delicious results, and it couldn’t be
easier to switch between different coffees during a busy shift. We think that this approach to implementing coffee in a cocktail bar environment has the potential to revolutionise the manufacture of drinks like the espresso martini as well as myriad other coffee based drinks.” Colonna Earth is sourced from Indonesia, where coffee is famous for its deep earthy characteristics; this coffee is herbal and sweet with a mild spice – excellent with agave-based spirits. For this single-origin coffee, Tristan recommends the Ember cocktail: 40ml Mescal, 1 prepared capsule of Colonna Earth, 25ml Italian Sweet Vermouth, 5ml Dark Agave Nectar. Stir the ingredients in a mixing beaker with plenty of ice; strain in to a chilled coupe glass; garnish with a bay leaf. The beans, Mandheling #1, are obtained from Sumatran producer Koperasi Permata Gayo and have been processed using a local method designed to enhance these unique flavours. Spicy, smoky and earthy, this naturally processed Indonesian coffee harmonises with all elements of this powerful and potent twist on a Manhattan. Colonna Sweet is sourced from Brazil; Piripitinga is a small farm in southern Brazil, owned and operated by Nilson Mengali. This microlot is the pick of this year’s harvest and was specifically selected for its bright sweetness and rich body. This coffee has notes of caramel, pecan and chocolate and is delicious when coupled with rum. Tristan has created the Tradewind Highball: 40ml Blended Aged Rum, 1 prepared capsule of Colonna Sweet, 120ml Coconut Water, 5ml Demerara
Three-time UK Barista Champion Maxwell Colonna-Dashwood founded Colonna because he wanted to source and roast the world’s most exciting coffees – and to overcome the challenges of brewing delicious, high quality coffee at home. Maxwell’s initial business, Colonna and Small’s café and roastery has been a coffee-tasting destination for the past seven years. Maxwell and his team have triumphed in the world of coffee competitions, operated a coffee school, and collaborated with scientists to constantly push the boundaries in pursuit of coffee perfection. Loyalty is rewarded with cash vouchers, with a point gained for every £1 spent, as well as sharing and social media incentives and seasonal discounts and giveaways. Committed to sustainability, Colonna pay a premium for coffees that ensure a high cup quality and sustainable buying practices that reward the grower. Capsule technology is extremely efficient and makes the most of the precious beans that are carefully and lovingly grown. Nespresso capsule machines use only the water you need and now the capsules are fully recyclable. Colonna is committed to realising capsule technology as one of the most sustainable brewing devices available. Colonna directly challenges the specialty coffee world’s preconceptions about how to brew coffee with amazing flavour. Artisan brew bars and barista competitions are a far cry from single-serve pods with a mainstream, commercial flavour profile. However, capsule technology is perfect for achieving amazing results at home or in a busy bar: an oxygenfree chamber with a weighed and perfectly ground dose of coffee ready to brew. This, combined with a machine calibrated to deliver an exact amount of pressure and water at the correct temperature, means Colonna are able to brew incredible coffees using home equipment, appealing to Maxwell’s rigorous and scientific approach to quality. www.colonnaandsmalls.co.uk
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Fruit is sourced from Ethiopia; Rocko Mountain is naturally processed Ethiopian coffee from the Gedeo Zone. Beans are handpicked and left to sun dry with their cherries still intact – resulting in bold fruit flavours and strong aromatics. This coffee is perfect addition to an Espresso Martini with notes of strawberry, peach and deep blueberry. It is also an ideal component of a more classic Vodka Espresso, says Tristan: 40ml Vodka, 1 prepared capsule of Colonna Fruit, 10ml 2:1 sugar syrup. Add the ingredients to a cocktail shaker and shake with plenty of ice for 5 to 10 seconds. Strain in to a chilled rocks glass; no need to add garnish. Vodka Espresso was the original name for the drink that later became known as the Espresso Martini. The original contained only vodka, espresso and sugar (no coffee liqueur) and this remains the best way to mix it when the quality of the coffee is excellent, it will speak for itself.
syrup. Build the ingredients in to a highball glass filled with plenty of ice. Give a brief stir and garnish with a pineapple leaf; utilising some of the finest ingredients that the Americas has to offer, this long and delicate highball walks the fine balance between bitter, sweet, and fruit, making it a great alternative to an Americano.
Royal Lancaster London
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Royal Lancaster London
Royal Lancaster London last year celebrated its 50th year of delivering charming hospitality and breath-taking views of Hyde Park and London’s stunning skyline to guests, and has recently unveiled a brand new design following a £85 million renovation of the internal areas and external structure. This mid-century icon reinstated its original name ‘Royal Lancaster London’ following the renovation which feels appropriate as the hotel allows you to feel like royalty. Royal Lancaster London has a coveted central London location, quietly located next to city centre landmarks including Hyde Park, Kensington Gardens and Oxford Street and is easily accessed via Lancaster Gate or Marble Arch Tube Stations. Wherever you are within the hotel you experience a 360 view of the city of London and these landmarks and when London is lit up, the backdrop provided to any room and the restaurants is incredible.
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Approaching the hotel demonstrates the renovation as the entire frontage of the hotel has been remodelled and the exterior architecture now features a dramatic 8-metre high glazed façade revealing an impressive double-height reception space. The showpiece of the lobby is a palatial sweeping staircase made of 300 square meters of white Carrara marble which wraps around to the first floor.
Royal Lancaster London
Set within acres of white marble is the elegant Hyde Bar, a new innovation echoing the name of London’s most famous royal park. Designed with the most discerning guests in mind, Champagne, cocktails, coffee and light cuisine are served throughout the day. Royal Lancaster London boasts 411 guestrooms across the 18 storeys which each room providing a scenic view of London and a timeless style mixed with contemporary aspects of hospitality and design. All of the guest rooms have Handy phones, hidden international plug sockets, bath robes, slippers, The White Company toiletries, waterfall showers and under floor heating in the bathrooms. TVs show over 138 international channels and 33 radio stations are available. The executive double room offered a stay in complete comfort and as a result of being placed on the upper 4 floors of the hotel provided unrivalled views. The spacious room features a comfortable king size bed which means a pleasant night is almost guaranteed, a large seating area and a working desk for any business guests. The room exhibits luxurious aspects, especially the marble bathroom with bathtub, 55 inch flat screen TV and Nespresso machine. The dual controlled blinds with a daylight and night setting gives you control over the darkness of the room depending on how you prefer to sleep and the room was completely sound proof so the noise of city life wasn’t noticeable. The complimentary breakfast once again gives an opportunity to enjoy views over Hyde Park as you start off the day and the buffet style breakfast, consisting of cooked breakfast items including scrambled egg, bacon, sausages and beans or continental items ranging from pastries to yoghurts to ham and cheeses mean all tastes and requirements are thoroughly catered for. The service level provided throughout the stay by the staff at Royal Lancaster is impeccable, check in is seamless and all staff exceed expectations when it comes to politeness and they implement the Royal Lancaster core value ‘We Always Care’ impeccably and assist in making your stay truly exceptional. Royal Lancaster London after the renovation really does provide the ultimate hotel experience for guests throughout all aspects of your stay and is an immaculate jewel in London’s bustling boutique hotel crown and therefore should be on everyone’s must-stay hotel list.
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Park Plaza London Overview
Stylish large lobby, with friendly staff waiting to welcome you, I would definitely recommend The Park Plaza in Waterloo to others. The hotel is a stone throw away from the train station and underground meaning you can get anywhere in the city with ease. The hotel has lovely outdoor terrace with stunning views of the London Eye and the riverâ€Ś this hotel really is the perfect location for a short break.
The Room We had a beautiful double room with city views, large floor to ceiling windows with comfortable soft seating area to sit and watch as the sun went down and the city lighting up. The king size bed is huge, and we hadnâ€™t slept so well in a long time whilst away from our own bed. The bathroom is spotless and modern with ambient lighting and sound system throughout they offer a great selection of Elemis cosmetics and toiletries. All rooms and suites offer free wi-fi to their guests, so a perfect destination for guests to travel socially or to work away from home.
EAT. DRINK. SLEEP February 2019 The Food Dining within “The Floretine Restaurant & Bar” within the building, had a very at homely feel to it. Serving a wide range of comfort food – meets modern twist dishes, I opted for the Wild Mushroom soup to start and Braised lamb shank – a deliciously cooked lamb, gluten free and served with roasted sweet potatoes for the main course, both of which left me both satisfied and craving more. Full menu available here Breakfast was a slightly more formal affair, Showcasing a modern outlook on classic British dishes with a commitment to quality ingredients and depth of flavour, the breakfast menu consisted of a variety of cooked and continental options with a selection of pastries and fruit juices. The Park Plaza London Waterloo really has the feel of a home from home, where the traditional look has met with the modern touches in harmony. A great place to while away Sunday afternoons, eat with good friends or even catch a game of Football from just around the corner. To book your stay at the Park Plaza London Waterloo please click here.
EAT. DRINK. SLEEP February 2019
How restaurant technology feeds the 7 trends that will shape dining in 2019 There might be an air of gloom hanging around the UK economy as we edge towards Brexit – but at least predictions for the restaurant trade are fairly upbeat. It’s been estimated that foodservice visits could rise by a huge 93m in 2019 as consumers continue to spend their hard-earned cash on food. And with UK employment at a record high, and wages rising at the highest rate in a decade while interest rates remain low, diners certainly have cash in their pockets. So what are the 7 trends that will shape dining in 2019 – and how will restaurant technology feed into them? 1. Feed me now Signs are that diners are not eating out as much in the evening, and not so formally – but that’s not to say they’ve stopped eating out. Instead, there’s going to be steady growth in sharing breakfast and brunch – and lunch will continue to be a big market, rising by around 2%. For these busy and timeconstrained guests, speed of service will be paramount.
Outlets with restaurant technology will benefit from quick ordering by tablet – payments can also be taken at tableside, making the experience swift and seamless. 2. Hi, robot The combination of mobile technology, millennial diners and restaurant technology is
making a huge difference in the way restaurants deliver personal interaction.
3. Hey, Alexa – deliver more business
Younger guests can prefer messaging to emails or calls, so many restaurants seeking their business will be exploring chatbots in 2019.
Thanks to the arrival in homes of Alexa, the Google Home Hub and Facebook’s smart speaker, voice searches are on the up - ComScore reckons that by 2020, they’ll make up 50% of all searches.
The technology is already in place – look at how Open Table integrates with Facebook Messenger. It means people chatting about dinner plans on Messenger can be booked into your restaurant by a helpful bot.
The potential for restaurants is enormous; imagine your customer hearing your ad on Spotify at dinnertime and immediately placing an order or booking a table, with restaurant technology available 24/7 to handle the incoming business.
EAT. DRINK. SLEEP February 2019
The technology will also open up a whole new world of business in 2019 for restaurants who will be able to offer delivery for the first time. 4. Allergy awareness This is the trend no-one wants – but with food allergies on the rise, it’s estimated that around 10 people will die in the UK in 2019 because of a bad reaction to an ingredient. For chefs designing dishes, restaurant technology can be an incredible help. For instance, a technology partnership between NFS’ Aloha restaurant management technology and the Kitchen CUT F&B management platform provides help in areas ranging from cost control to ingredient selection and allergen warnings.
5. Sooo casual… Casual dining has been a huge trend in hospitality for several years, with many customers opting to take no more than 45 minutes over their meal. For the fast and casual markets, restaurant technology is providing an incredible tool, integrating with self-service kiosks and kitchen automation. So diners can order, pay, eat and go – and you’re ready for the next customers. 6. The incredible shrinking labour pool This another one of those trends people aren’t too keen to think about. But there’s no doubt, labour is getting short. In fact, it’s estimated by analysts KPMG that around
75% of serving staff in the UK are of EU origin. Thanks to Brexit, many have already left, and that’s set to continue. Meanwhile, the scarcity of skills and availability is driving up wages – it’s an uncomfortable combination. Where restaurant technology helps is in capturing data that helps restaurateurs match staffing levels to the peaks and troughs of trade, so good customer service is always maintained but costs are kept under control. Comprehensive reports reveal the busiest times – and the technology also uses the data to provide forecasts that inform planning decisions. 7. The ethical eater Veganism has gained enormous ground in 2018, and will be persuading many UK restaurants to tweak their menus in the coming year.
stock control is also directly linked to a healthy bottom line. As with labour, restaurant technology reports can create ideal conditions for good stock control, identifying best-selling dishes so stock is correctly ordered, and allowing chefs to control dishes down to ingredient level. So - good luck in 2019! It’s going to be a rollercoaster ride for the UK restaurant industry, we know - but those who make the most of technology to streamline their operations will be well-placed to survive the ride. The benefits of good software were demonstrated recently when two of our restaurant technology clients, Honest Burgers and Dishoom, won Best Restaurant Operator in a national award scheme.
But vegan or not, ethical food production is high on the agenda for both diners and chefs in 2019.
Don’t have restaurant management technology yet? Make it number one on your resolution list for 2019 – and get ready for a year no-one is going to forget.
Diners will want to know that restaurants are keeping food waste to a minimum – and chefs will know clever
* To find out more about restaurant management technology, visit www.nfs-hospitality.com
EAT. DRINK. SLEEP February 2019
A productive year for hospitality technology
- Peter Moore from Lolly makes his payments and point of sale predictions for the year ahead GDPR took control in 2018 - just as Peter Moore, CEO of PoS and payments specialist Lolly, predicted 12 months ago. He comments: “The time and financial impact of implementing GDPR compliance has almost certainly delayed the advancement of other areas of hospitality technology.” When it comes to considering his predictions for the year ahead, Peter Moore believes that real progress will be made in the fields of payments and POS; many of which will have a real impact for smaller hospitality providers. Payments - PSD2 Directive Moore considers that the introduction of The Payment Services Directive (PSD2) - designed to promote payments innovation - will have both a positive and negative impact on the sector. The legislation will encourage open banking, which is considered to ‘transform banking into a more flexible network of financial providers and services’. Peter Moore comments: “In 2019 we are expecting that this directive will accelerate the faster payments system in the UK as it reduces the fees for processing PSD2 payments. Hopefully we will see it levelling the field for payments, reducing the cost and allowing hospitality providers to have more choice of how they take payments, as well as encouraging the integration of technology into businesses.
Behavioural biometrics Nearer than many would think is behavioural biometrics - iris, fingerprints, facial movement and voice - all big news in payment technology right now. We are at an early stage but are beginning to see ‘pay by selfie’ or ‘smile to pay’ services - promoting cashless environments and embracing payments at lightning speed. Moore comments: “Biometric payments will revolutionise the payment landscape, and there is a whole new generation ready for this, which will certainly change the buying process. Hospitality businesses need to start planning for this change, and to address their changing customer needs.” Self-serve
“However, there is a lack of communication for both consumers and smaller businesses about how this may benefit them, but also what any associated risks may be. I would advise hospitality businesses to do their research before jumping into any scheme. In addition, loyalty or rewards schemes are currently not as developed as those of major card or payments providers, but this is something we are expecting to change as the market grows stronger and more established over the coming years.”
Moore has previously commented on the potential staff shor tages following Brexit. He believes self-serve technology has the ability to support many hospitality providers in delivering highquality service with reduced staff numbers at front of house.
Pin on Glass (PoG) A subsequent application will be the introduction of Pin on Glass (PoG). The term describes traditional payment terminals that have evolved from larger models that operate using buttons, to a touch screen interface. PoG is the touch screen, or glass-based capture mechanism(1). Moore believes PoG will become more commonplace during 2019:
“In certain areas of hospitality we are looking at a revolution of the traditional role of service staff,” he comments. “Higher footfall and faster payments will generate the need for more staff in operational and back office roles to give better service and more product and scope.
“PoG-type products will be attractively priced, and we will see increasing numbers of mobile apps being created. Overall this will enable entry level merchants in the sector to start taking payments, which will result in more mobile type transactions direct from a phone, as opposed to needing third-party intervention - creating the coveted ‘frictionless’ payment environment(2).”
“As in recent years, 2019 will be all about technology integration and creating best-in-class solutions. Those who choose not to evolve will find themselves being left behind. The sector is now playing catch up.”
(2) https://www.blmtechnology.com/company/ blog/what-are-frictionless-payments/
EAT. DRINK. SLEEP February 2019
Feel Good in Bath! Bath celebrates wellbeing and health across the city with a new Feel-Good ten-day programme of events, offers and activities, 1 -10 February 2019. Curated by Visit Bath and embracing different strands of health and wellness - from special spa activities and offers, live sport, mindfulness walks and yoga sessions, to retail therapy and food and drink events - Feel-Good February - will see the BNP Paribas Women’s Tennis Fed Cup headline from 7– 9 February at Bath University. With a focus on mind, body and soul, other events and activities include; a Power of Sleep talk with Dr Neil Stanley, Aromatherapy Associates Wellness Expert at The Gainsborough Bath Spa Hotel, a relaxation session and lunch with L’Occitane at The Bath Priory Hotel, a special wellness exhibition; ‘Why Museums Matter’ at the Holburne Museum, rooftop Aquasana at Thermae Bath Spa, free one-hour bathing sessions at the Cross Baths, an evening with spa brand Natura Bissé at No. 15 Great Pulteney, creative workshops at Julia Davey Ceramics, mindfulness walks at National Trust property Dyrham Park, restorative Yoga sessions at the YMCA
and a ‘Feel-Good’ wine tasting event at wine bar Le Vignoble in Milsom Place. Wild Swim Bike Run will also be offering a 10% discount for guided cycling and walking tours. Bath has been synonymous with wellbeing since the Romans constructed the Baths in 70 A.D. to enjoy the therapeutic benefits of the mineral thermal springs that produce over one million litres of water a day. Small and compact, the city is brimming with walks that take in breath-taking architecture and views, great sporting activities, craft workshops, fifteen museums to explore, a wide variety of independent bars, cafés and restaurants as well as unique independent shops to enjoy some retail therapy. Combine a visit to Bath with a stay in one of the luxury 5* Spa hotels or a cosy independent boutique hotels or B&B. The Country Living Hotel will be offering ‘Blow Away the Cobwebs’ package deals – 2 night’s accommodation for two people
with a three-course dinner on the first night including a bottle of wine and suggested winter walk routes. Prices start from £199 per stay midweek and from £249 for weekend stays. The Royal Crescent Hotel will be offering a 20% discount off all treatments for multi-night stays booked during Feel-Good February and The Gainsborough Bath Spa Hotel will be offering a “Get Real” Wellness retreats – combining spa treatments, nourishing cuisine, superfood cocktails and innovative movement sessions. (The Gainsborough is the UK’s only hotel with a naturally heated spa). Homewood Park Hotel and Spa will be offering 30% off treatments. Feel-Good February is part of a national campaign by Visit Bath to promote Bath as the UK’s top Spa and Wellbeing destination encouraging longer stays in the city. Visit Bath will also be supporting local mental health charity Bath Mind and Time to Talk Day on 7th February to raise awareness and funds to support the vital counselling work they do in and around Bath. For the full programme of events go to: www.visitbath.co.uk/feel-good
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Uniform Workwear Since 1997
EAT. DRINK. SLEEP February 2010
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 â€“ 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 â€“ 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
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
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
EAT. DRINK. SLEEP January 2019
Cleaning & Hygiene
Cleaning Show Set To Showcase Latest Hospitality Hygiene Products And Discuss Key Industry Issues The Cleaning Show (Excel, London 19-21 March 2019), one of Europe’s biggest trade events dedicated to commercial cleaning, is set to include a range of major exhibitors who work closely with the hospitality sector. Top brands who supply the hotel, catering and leisure markets include Rubbermaid, Vileda, Diversey, Evans Vanodine and Mirius. Also exhibiting will be i-Team, Arrow County Supplies, TTS, Numatic, Kimberly Clark Professional, Northwood Hygiene, Nilfisk, EcoTech and Jangro. Osprey Deepclean will also be demonstrating their range of innovative steam cleaning machines which are designed to make floors more hygienic in public areas. In addition, Greenspeed will be showcasing their extensive range of environmentally friendly products which are targeted at hotels, health clubs and other leisure facilities.
There are also several keynote presentations scheduled which are set to explore major issues which impact on the hospitality sector including hotels, restaurants and leisure facilites. Speakers include Caroline Reilly, Senior Programme Manager at the Living Wage Foundation, who will look at how businesses can look to implement the Living Wage and stay profitable. Another is Keith Baker, CEO of cleaning recruitment consultancy CERATA, who will explore the skills and employment challenges that sectors such as hospitality might face after Brexit. Food poisoning and managing food waste will also be high on the conference agenda, and there will be additional sessions on topics such as communicating more effectively with staff and staff training and retention. More sustainable cleaning methods, products and equipment will also be discussed. The Cleaning Show expo will also feature suppliers, manufacturers, training organisations and trade organisations who are all involved in
the cleaning, facilities management and waste management sectors. Stan Atkins from The British Cleaning Council, the national trade body which co-produces The Cleaning Show, said “Cleanliness in hospitality and leisure environments is very important and the consequences of getting it wrong are very serious. “It’s therefore critical that people involved in hospitality and leisure cleaning keep up to date with the latest products, services and thinking in this area, and The Cleaning Show is great way to do that. “I would therefore encourage anyone involved in hotels, catering and other hospitality settings to register for a free ticket and attend the show in March.” Further details of The Cleaning Show, including the seminar programme and how to register can be found at www.cleaningshow.co.uk
DON’T MISS THE UK’S LARGEST TRADE EVENT FOR CLEANING & HYGIENE
Cleaning Show Set to Showcase Latest Hospitality Hygiene Products and Discuss Key Industry Issues This year at the Cleaning Show expect to find a range of major exhibitors dedicated to the hospitality sector on the show floor and in the conference programme which is set to explore the major issues that impact the hospitality sector including hotels, restaurants and leisure facilities. Speakers include Caroline Reilly, Senior Programme Manager at the Living Wage Foundation, who will look at how businesses can look to implement the Living Wage and stay profitable. Keith Baker, CEO of cleaning recruitment consultancy CERATA, will explore the skills and employment challenges that sectors such as hospitality might face after Brexit. Food poisoning and managing food waste will also be high on the conference agenda, with additional sessions covering topics such as communicating more effectively with staff, staff training and retention. View the conference programme online and register for your pass now – www.cleaningshow.co.uk/register
LIMITED STANDS REMAINING CONTACT US TO FIND OUT MORE Vanessa Van Santen-Smith Sales Director T: +44 (0)1737 855 041 E: email@example.com Michelle Andrews Business Development Manager T: +44 (0)1737 855 086 E: firstname.lastname@example.org
These are just a few of the brands you will find at the Cleaning Show - to view the full list, visit our website www.cleaningshow.co.uk
REGISTER NOW for your free pass to attend the Cleaning Show 2019 at ExCeL London
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EAT. DRINK. SLEEP February 2019
Drinks & Spirits
Glass half different...
the drink trends bubbling up for 2019 The most politically uncertain Christmas and New Year break for decades lies before us, so as we raise a glass to the end of 2018, it’s worth looking at how our drinks lists be affected in the coming year. UK specialist Majestic analysis of emerging trends aims to put some clarity into the calendar… from a drinks perspective at least.
Germany IN Sticky memories of German wine in a blue glass for those over 30 could be about to change. 2018 has been a turning point year, with German wine sales along with those from close neighbour Austria, up 63% at Majestic. The retailer sees this upward trend continuing into the next year and beyond as we re-acquaint ourselves with some refreshing new Teutonic tastes. Britain has one of the highest levels of sugar consumption per capita in the world at 0.56 kilos per person per week. But with growing pressure to tame our collective sweet tooth, the drier styles of German wines, particularly rieslings, could be the cheat we need… in a glass.
Vino Carnaval Long after the rise and rise of Chile and Argentina, Brazil could well be the next new world producer to enter the UK wine scene with a vengeance. Currently, only around 30 of Brazil’s 1250 wineries export internationally - a tiny figure compared to its South American neighbours. That may well change however, with UK specialist Majestic bringing in two Brazilian wines as limitedparcels (or WIGIGs) in early 2019. If the appetite is there, the wines could join previous success stories (including the retailer’s first Natural and Greek wines) in securing permanent listings.
Could growing-Grüner overtake sweetheart Sauvignon? Grüner Veltliner may not roll off the tongue, but it’s certainly rolling onto it - for many British wine lovers at least. Although still relatively unknown, this native Austrian grape is up 41% in volume at Majestic in 2018 and it is finding new fans in Sauvignon Blanc drinkers in particular.
English Wine has long been touted as a future gem but the vintage of 2018 could turn out to be the fertile soil in which our future success is planted. A hot summer, sporting successes and everincreasing quality helped to grow sales of wines from the United Kingdom at Majestic by 25%. Looking forward, winemakers across the country are heralding this year’s harvest as the ‘Vintage of the Century’ - meaning 2019 could well be a year which really sees homegrown wine kick on.
‘Small Beer’ rekindles Medieval tastes in brews Up until the Modern era, it was not uncommon to drink low alcohol beer morning, noon and night. Far from welcoming a return to the Middle Ages, it does seem however UK drinkers are more open than ever to beers in the 1 - 2.5% ABV bracket.
Gin Goes Global 2018 began with a record 315 homegrown distilleries, a rise of 127% in five years, but now it’s not just us Brits who are now being overjoyed by juniper. In the last 12 months Majestic have launched gins from Provence in the South of France, Finland and Pennsylvania to add to those from New Zealand, California, and of course, the UK. The trend for local v international is expected to continue with the gin-craze diversifying, rather than slowing. “The genius of gin is that it can really reflect where it is born” explains Beth Pearce, Spirits Buyer at Majestic. “That can be at an international level - with botanicals and flavours only found in the country of origin. Or it can be even more bespoke, with local gins in the UK reflecting the very landscape surrounding the distillery. It’s what makes gin such a fascinating, unique spirit.“
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‘Vintage of the Century’ propels English Wine
Drinks & Spirits
“There’s a sense of satisfaction about opening a beer after a long day” explains Beth Pearce, Beer Buyer at Majestic. “And whilst we know about the health risks of doing just that, we still want something which tastes the part. We did a lot of blind tasting before dipping our toe in the low alcohol beer world, and finally settled on ‘ Small Beer’ - a craft set-up in Bermondsey, South London. It harks back to the Medieval world of ‘small beer’ in strength, but is thoroughly, appealingly, modern in taste and production”.
“It’s a fresh, vibrant style - clean and crisp - perfect for the current white zeitgeist,” explains Imogen Bowen-Davies, Austria Buyer at Majestic. “We do a lot of work in our stores to encourage people to come in and taste, often blind. We’re always look to help lovers of Kiwi Sauvignon explore areas they might not have thought of - and time and again Gruner comes out top of their tastes”.
Bushmills Irish Whiskey introduces new limited-edition single malt aged in indestructible Acacia wood casks Bushmills® Irish Whiskey has released BUSHMILLS DISTILLERY EXCLUSIVE, a limited edition single malt whiskey aged in Acacia wood. Only available for purchase at The Old Bushmills Distillery, the unique release marks another innovation in Irish single malts from the world’s oldest licensed whiskey distillery.
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Drinks & Spirits
With only 12,000 bottles available in its first release, the DISTILLERY EXCLUSIVE is a non-chill filtered single malt whiskey with a higher ABV strength of 47%. The whiskey is first matured in charred bourbon barrels and toasted sherry casks, and then aged in Acacia wood for more than a year. Acacia wood has existed on Earth for more than 20 million years – a testament to its indestructibility. This is the first time Bushmills Irish Whiskey has matured whiskey in Acacia. Helen Mullholland, Master Blender at Bushmills Irish Whiskey, said: “As the world’s oldest licensed whiskey distillery, it was only natural that we create a whiskey using one of the world’s oldest woods. We are always exploring new ideas and looking for new woods to experiment with, so we were keen to work with Acacia, as the product imparts a spicy, vanilla flavour into our famous whiskey. The taste of the DISTILLERY EXCLUSIVE
is subtly spiced by the casks, with warming hints of nutmeg. The liquid features honey and floral notes complemented by sweet vanilla and dried fruit flavours, finishing with a hint of cinnamon and a whisper of wood.” Bushmills Irish Whiskey continues to achieve success with its single malts. As the world’s largest malt Irish whiskey brand, the Bushmills portfolio currently includes the BUSHMILLS 10 YEAR OLD SINGLE MALT, BUSHMILLS 16 YEAR OLD SINGLE MALT and the BUSHMILLS 21 YEAR OLD SINGLE MALT, as well as THE STEAMSHIP COLLECTION™, a limited range of rare single malts available exclusively in global travel retail. Mullholland adds: “We continue to see a demand for ultra-premium expressions, and with more than 120,000 visitors to The Old Bushmills Distillery each year, they like to see something special they can only find in our store. With more than 400 years of whiskey-making heritage to our name and as one of the first distilleries to create a single malt whiskey, this first release of the DISTILLERY EXCLUSIVE will be a favourite among both visitors discovering whiskey for the first time and longtime whiskey drinkers seeking a new single malt with the quality and taste we’re famous for.”
The RRP for the DISTILLERY EXCLUSIVE is £74 per 70cl bottle and it has an ABV of 47%. The DISTILLERY EXCLUSIVE is only available for purchase at The Old Bushmills Distillery in Bushmills, Co Antrim, Northern Ireland.
G’VINE GIN DE FRANCE:
Celebrating the Unconventional The innovators in luxury gin give G&T drinkers a unique flavour to savour. • G’Vine Gin is pushing the boundaries of this well-loved spirit
with a unique product crafted from the very best French grapes, infused with vine flowers and nine other luxury botanicals.
• While most gins are made with grain, G’Vine Gin is crafted with a
grape spirit, a rare ingredient for gin that creates a heady body and full mouth feel and is perfect for sophisticated palettes.
• The botanicals, including juniper berries, green cardamom,
ginger roots and the exclusive vine flower, are selected for their purity and aroma. G’Vine Gin’s hero botanical is the precious vine flower, which blossoms just once a year in mid-June, and exists for just a few days before maturing into a grape berry.
• G’Vine is set to unveil a new bottle design this October
to celebrate the brand’s 10th Anniversary.
The true taste of modern day France, G’Vine Gin de France is born from the environment that surrounds it, combining the rich heritage of the Charente region, the avant-garde attitude of Paris, and the effortless chic of the South West region. The world’s first gin handcrafted from an exceptional grape spirit and the rare vine flower, G’Vine Gin is a celebration of creativity and craft with an exceptionally smooth and silky taste. Inspiring a new generation of creative talent - G’Vine Gin celebrates those who are redefining the boundaries of creativity, and refuse the status-quo by adding their own avant-garde twist. G’Vine Gin is a traditionally unconventional product enlivened with ten botanicals including the rare vine flower from the brand’s legendary vineyards. Thanks to the vision of Founder and Master Distiller, Jean-Sebastien Robicquet, a revolutionary who looks at the world with a different perspective, it is a spirit that shakes up codes and conventions while also crafted with the upmost respect for local heritage.
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Drinks & Spirits
“G’Vine Gin is traditionally unconventional,” said Jean-Sébastien Robicquet. “We have drawn from the expertise and skill of our heritage and added innovative ingredients to create a gin of remarkable quality and impeccable taste.” The number one selling gin in Spain, G’Vine is available in fine liquor stores, premium bars and restaurants around the world including: Nobu Hotel Shoreditch, Oriole Bar Farringdon, The Artesian Bar at The Langham Hotel and Nightjar in London, The Dear Rabbit Grocery and Grog in New York, and 28 Hong Kong Street in Singapore.
EAT. DRINK. SLEEP February 2019
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.
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 email@example.com or visit www.taylor-company.co.uk
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Fabrics & Linens
Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers. Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling. In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric. Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments. Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis. Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties. A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways. Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours. The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector. The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide
over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs. When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.
AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: firstname.lastname@example.org
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Fabrics & Linens
Trending Textiles ‘Eco-friendly’ and ‘sustainability’ have been the buzz words surrounding many consumer products for the last few years but the hype surrounding sustainability has been slowly but surely making its way round the hospitality industry too. Vision Support Services is a leading supplier and distributor of specialist, luxury and performance textiles and in recent months we’ve seen a dramatic rise in customers requesting linens to be ethically sourced and sustainably produced. Throughout history, brands have utilised ‘sweat shops’ in order to create their fabrics or clothing, farms have used controversial methods when making food produce and pollutants were widespread from chemicals used during manufacturing.
incorporate state-of-the-art technology into linens to ensure they stay germ-free for longer. Made up of individual experts from each division of the business, the Vision Research & Development Panel share knowledge across multiple market sectors and develop products which are superior in their respective fields. This intensive research has enabled Vision’s retail division to create products engineered with Microfresh® technology. This technology inhibits the growth and spread of harmful bacteria ensuring the longevity of filled goods, bed linen and bath linen is increased.
Already making waves in the hospitality industry, the innovative treatment has been proven to be effective against mould, pathogenic and odour causing At Vision, we understand the importance bacteria which ensures that chemically of the social, ethical and environmentreated linens will soon be prevalent on tal obligations we have which is why the market and perfect for hospitality we’ve implemented a strict program of establishments across the world. ongoing assessment. Not only this, but our products come with a long line of Luxurious linens and high thread counts quality assurances and ethical compliare always being developed to meet ance checks – meaning our customers customer requirements. The hotel groups know what they’re getting and where it that Vision work with have been looking came from each time they buy from us. at increasingly higher thread counts Another trend we can expect to see mak- year-on-year and we’ve been working to ing its way into the world of hospitality is create linens with thread counts of 400
and above in order to satisfy that feeling of opulence, indulgence and pure luxury. For example, we’re seeing five and six-star hotels across the UAE moving towards silk sheets in order to provide an unforgettable experience across many of their top suites whilst UK retailer, John Lewis, has created a bespoke bedding range featuring a £10,000 eiderdown filled duvet in order to satisfy the consumer need for investment in quality bedding. This sets the bar higher for many other four-star hotels across the UK and Europe, whilst smaller establishments will also be upping the stakes to provide a truly boutique feel to a guest’s stay. For more information on Vision Support Services, please visit our website at www.visionsupportservices.com or shop with us online at www.visionsupportservices.com/shop
CLEAN invests a further £200k in its Yeovil laundry
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Fabrics & Linens
Leading linen and laundry service provider CLEAN has invested a further £200k to increase the efficiency of its Yeovil laundry on Lufton Trading Estate. Following hot on the heels of last year’s £2.5 million capital injection, the latest investment to the laundry, which services hotels throughout the South West, sees the creation of a mezzanine floor offering a further 400sqm of space, increasing its floor capacity by 9%, as well as new meeting and training rooms. Placed above the packing and dispatch area, the new space will streamline the process for the production team enabling them to further separate soiled and clean linen and increase the efficiency of their drivers during drop off and pick up. Meanwhile, the introduction of the new meeting and training rooms will allow the team
to hold internal and external training for the 261-strong workforce, such as Laundry Tech Courses and fire marshal training, for up to 16 employees at one time. With the aim to improve the experience for both the team and customers, changes have also been made to refresh the interiors of the communal staff rooms and reception area. CLEAN Yeovil Site Director Geoff Milverton said: “The Yeovil laundry plays a pivotal role in our continued success story serving a diverse range of hospitality and catering businesses in the region. The investments made to the laundry support our goals to work as efficiently and sustainably as possible, as well as increase the amount and standard of training we offer onsite. This year, we will continue to invest in our efficiency and resilience and plan to introduce the latest track and trace technology as well as introduce a borehole to run a water supply directly to the site.” To find out more about CLEAN and current vacancies at the Yeovil laundry, please visit www.cleanservices.co.uk or follow their updates on Twitter @cleanlinenltd. 39
EAT. DRINK. SLEEP February 2019
SURFACES INSPIRED BY DESIGN James Latham returns to London’s Surface Design Show in February, where it will be showcasing one of the biggest and most varied collections of surface solutions for both inside and outside the building. 40
Created to inspire architects and designers when looking to specify materials, the stunning collection of decorative panels and timber reinforces Latham’s status as a single-source supplier and has been carefully selected to provide innovative ideas for design and product specification. During the show, Lathams will be featuring a number of exciting new products and range additions for 2019, both on its usual, eye-catching stand on the ground level (stand:208) as well as in its permanent Product Specification Showroom which is located on the Gallery level of the Business Design Centre at Suite 301. Chris Sutton, Managing Director, James Latham explained, “Working in conjunction with our supply partners, who are among the biggest and most recognised surfacing brands in the World and experts at forecasting trends, we are presenting our take on both interior and exterior surface solutions for the future. “Showcasing a wide range of design-led exclusive and semi-exclusive products, our stand, and indeed our showroom, will act as a hub for providing ideas and inspiration to visiting architects and designers.”
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Latham’s highly experienced and knowledgeable team of products specialists will be on hand both on the stand and in the showroom, to offer practical support, technical advice and specialist knowledge on selecting products, and to explain how they can offer support throughout the entire specification process. This year, James Latham will be showing the latest range additions for 2019 from supply partners including; Decospan, Abet Laminati, Garnica, Egger, Kronospan, AE Core, XyloCleaf, Accsys, LG and Sekisui SPI as well as a range of timber cladding, flooring and engineered timber sections, plus, an exciting, exclusive new product launch will be announced. The Surface Design Show takes place at the Business Design Centre, 52, Upper Street, Islington, London, N1 OQH between 5th-7th February 2019 – www.surfacedesignshow.com For more information on Latham’s full range of surface materials: phone 0116 257 3415, e-mail firstname.lastname@example.org or visit www.lathamtimber.co.uk
Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.
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We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website www.lightique.com
RY AND INNOVATIVE LIGHTING.
LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England
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Coming Soon in
Next Month’s Features – March 2019 • The Cleaning Show Preview • Coffee • Commercial Catering Equipment • Contract Beds & Bedding • Design & Refit
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