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Eat. Drink. Sleep January 2014


Eat. Drink. Sleep Contact Us

January 2014

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

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Publication Manager

Demelza Hussey 01843 448443

Advertising Executive

Andy Bell 01843 448443


Anthony Field

Venue ProďŹ les Interiors Awnings Champagne Whiskey Drinks & Mixology Coee Bubble Foods Rebrand And Interview Catering And Bar Essentials Business Matters Directory Worth A Look

EAT. DRINK. SLEEP January 2014

FLORIDITA LAUNCHES WINTER “HOT RUM BAR� AT THE RUM SHACK Floridita Rum Shack is delighted to announce the launch of the new Hot Rum Bar for winter 2013. Located in the subterranean Rum Shack, this super-snug venue is guaranteed to be the perfect destination to hole up with friends throughout the winter months. Situated in the heart of Soho at 100 Wardour Street, the Hot Rum Bar will combine traditional festive flavours with Cuban flair, featuring a selection of six winter warming, cocktails designed to thaw through the coldest of nights. Candle-lit with hurricane lamps, scattered with snug blankets, cushions and cosy sheep skin rugs, the Hot Rum Bar is decorated with reclaimed wood, vintage neon lights, winter palm trees, rum barrel tables and retro signage to recreate the spirit of Cuba in the heart of London

made tipple is blended with warming La The Hot Rum cocktails will be available until Hechicera Rum giving guests a heady festive 10pm each night. scent of toffee and orange peel Guests can also enjoy the spectacular Barbados Toddy A twist to a classic, Pink backdrop and regular live performances in Pigeon Vanilla Rum adds Caribbean spice Floridita, whilst enjoying one of the expertly whilst the blend of Earl Grey, honey and crafted rum cocktails. lemon soothes the senses Navy Blue Blazer Spiced and fragrant this is a Blazer with added flare. Dark syrup rum is coupled with the gentle warmth of cloves, cinnamon, lemon zest and vanilla Cocorummy Flip Appleton Rum blended with coconut cream brimming with the rich aroma of orange peel, spices, brown sugar and molasses. A dash of nutmeg is added to create a seasonal twist Lazy Winter A warm, comforting drink consisting of spicy-molasses rum with sweet and creamy milk and a dash of rich chocolate liqueur

Floridita boasts the most extensive selection of rums in Europe, and the new Hot Rum Hot Spiced Tai A combination of spiced cocktails will include: dark rum and white rum is mixed with lime, amaretto, clove syrup and hot water to ward Smoky Chocolate Cubano A rich comfortoff the winter woes ing hot chocolate for grown-ups! This home-

W: T: 020 7314 4000 Address: 100 Wardour Street, London, W1F OTN


EAT. DRINK. SLEEP January 2014

Tanqueray Tea Light Lounge: Carom Soho,Winter 2013

Carom Soho has recently launched a contemporary chai Tea Light Lounge in their beautiful atrium space, with premium, award-winning gins Tanqueray London Dry and Tanqueray No. Ten.

Tanqueray gin and Ginger Chilli Tipple, which is a heady combination of fresh red chilli, lemon, ginger and cranberry, with orange curacao and Tanqueray gin served in a miniature teapot and cup.

The Tanqueray Tea Light Lounge was launched in time for Diwali, the Indian festival of light, and is lit by an enchanting raft of lanterns across the large Soho windows, overlooking Wardour Street.

Tanqueray Gin is the perfect choice of spirit for these chai inspired cocktails, with its four distinctive and vibrant botanicals of refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice.

The candles are reflected in the antiqued silver wallpaper that line the alcoves, where guests can relax in vintage armchairs and comfortable sofas, with green and faded blue and old Liberty print textiles.

A special pairing menu has been created by Executive Chef Vishnu Natarajan to complement the tea-infused Tanqueray gin cocktails.

A wall of tea crate shelving showcases loose leaf teas and botanicals, Indian tea pots and traditional tea glasses, as the delicious aroma of spiced chai infuses the air. Cocktails designed by Carom Bar Manager Adam Spinks will take influence from the delicious herbs and spices used in chai. Drinks include the Basil Spice Collins made with Tanqueray gin, fresh basil, black pepper, honey, lime and soda served in a balloon glass, Tea Alexander with cardamom, cream, Crème de Cacao,

About Carom Carom is a vibrant and buzzing contemporary Indian restaurant from D&D London, serving authentic and casual sharing dishes at aordable prices, as well as a unique menu of cocktails using spices and exotic ingredients. The restaurant is headed up by Executive Chef Vishnu Natarajan. DJs play in the bar from 9pm from Thursday to Saturday evenings. W: T: 020 7314 4002 Address: Carom, 100 Wardour Street, London, W1F 0TN


EAT. DRINK. SLEEP January 2014

THE PICK OF THE BRUNCH THIS FESTIVE SEASON ‘Tis the season to be jolly - but if the jollification should get a bit out of hand this festive season, nothing says hangover cure quite like a good brunch. At Clapham favourite Eco they have added a whole new dimension to the usual offering, one that really will hit the spot in a way that a bowl of cornflakes could never hope to. Food doesn’t soak up the alcohol but it does increase your metabolism, helping you deal with the after-effects of over indulgence. So anyone feeling a little worse for wear after some Yuletide debauchery should make a bee-line for Eco’s steak dishes - tender American silverside, served with either scarmoza or Hollandaise - or the all-powerful Mixed Grill. Beef is full of protein, which breaks down into amino acids which the body needs, particularly in its current weakened state. Also much more effective than the hair of the dog (although Eco’s marvellous Bloody Marys at £5.25 a pop shouldn’t be overlooked) would be a choice from one of the eatery’s irresistible selection of frittatas - free range eggs cooked in the


pan with spinach and parmesan and such delicious additions as Italian homemade sausage, dry cured bacon and roasted vine tomatoes. Served with freshly baked sourdough they are the perfect pick me up. Then of course there is that godfather of all hangover cures, the one known and respected around the globe for its curative powers: the Full English. Try it the Eco way, complete with free range fried eggs, grilled sourdough, roasted vine tomatoes, dry cured bacon, Italian homemade sausage and grilled mushrooms. Throw into the mix a myriad of other egg dishes and house specialities like the Grilled Scarmoza, and Eco’s brunch is almost worth getting drunk for! Brunch at Eco is served Saturdays, Sundays and Bank Holidays from 12pm until 3pm Eco, 162 Clapham High Street, London, SW4

For more than just production Visual impact and environment play a crucial part in shaping the customer experience of a venue. Oasis has the expertise to produce a huge variety of innovative and versatile graphical creations that combine corporate branding with stunning decorative effects to create that all important atmosphere. They also provide additional services from visual consultancy and site surveys, to project management, logistics and installation. Visual consultancy As environment branding experts Oasis will advise on the best way to make your vision a reality: recommending the most effective materials, finishes and most economical methods of production and installation. Site Survey Oasis will carry out a full site survey at the beginning of a project, identifying the best placements and the ideal substrates for the project unique circumstances encountered at every venue and ensuring that the graphics will stay where they are wanted, and look good for as long as they are wanted.

Project Management Oasis will take the hassle off your hands by providing a dedicated project manager to each project, preparing a fully annotated proof for approval and ensuring that any unforeseen problems are overcome quickly. Artwork Oasis has a full in-house studio that is happy to produce or finalise artwork, working with your designer or directly depending on your needs.

Sampling Graphics are a tangible item so Oasis will create samples for bespoke projects so that you can visualize the finished product. Installation To complete any project Oasis has a superb team of graphics installers who are able to apply almost any kind of graphic to any surface or object. Working with the speed and efficiency that only comes with years of experience, their knowledge of pitfalls and perfection techniques allows them to literally transform a bar, lounge, restaurant or club within hours.

For more information, please contact us on 01628 532 003 or

January 2014


Oasis Graphic Co

EAT. DRINK. SLEEP January 2014

Sands Hotel Margate – Design Consultant

Dawn Pirie talks to Eat-Drink-Sleep about the interior design at this stunning boutique hotel 10

I have a personal connection with Margate as it’s where I grew up and where my family still live, so when Nick asked me to be the interior designer for his project I jumped at the chance to be involved in the towns regeneration.

The colour palette was kept fairly neutral and warm with the Azure colour being added towards the end as the style of the hotel was developed and as a compliment to the sea view. I used rich luxurious textures in a lot of the seating to give a feeling of comfort in such a large open space, which in my experience can sometimes feel cold and sparse.

A lot of time was spent working with Nick and visiting interior exhibitions so that I could interpret his ideas into a design with harmony and balance but which was derived from his initial vision. To be an interior designer you must listen to your client and develop a brief from what can be quite incoherent and random ideas, but I feel that with the Sands it has been a good combination, and that we have more than achieved what we wanted. Margate is renowned for its stunning sunset views over the bay and was the subject of many paintings by artist William Turner and this was a key focal point in my own design to draw your eye to the view. The restaurant we wanted to be an open light space looking over the bay and the ceiling design was a way of tracing the outline of the building and drawing your eye to the perspective of the windows at the back. I wanted to keep an element of the Victorian heritage but still make the hotel up to date and modern. I designed it with a contemporary tranquility which was complimented by more traditional architectural elements of the design. Using the original stain glass windows, elaborate cornice and original columns I wanted to keep the design in touch with the buildings Victorian history and not make the space too out of keeping with the buildings architecture. Chandeliers were used throughout the public areas to add an authentic

Yellow wispy planters were placed under the stained glass windows to enhance their colour and to tie in with the yellow birch glass bar fronts. The rugs were a combination of traditional and contemporary with large curvy edge designs in the centre of the spaces to reflect the sea view and add an organic element to the overall style. The bedrooms I felt should have a calmness and comfort to them as this is a space for people to relax and enjoy their break away. The rooms where therefore kept subdued and focussed more on texture and light reflection through the use of the soft furnishings and shimmering wallpaper which I felt tied in well with the view and concept of a sea side hotel. I used three different subtle colour tones on the beds and art work which the wallpaper reflects back into the room and enhances to give an atmosphere to the space. The Ice cream parlour - We wanted quite bold and colourful and the concept we developed behind it we called ‘Vintage Glam.’ This was created through the use of the brick work, the candy cane colour palette and damask fretwork which was then enhanced by the furnishings and artwork. This tied in well with Dreamland and the idea of Margate as a holiday destination during the 1900’s with the art work depicting Vintage images of the town and colourful theme park graphics.



Victorian feel to the space. One of the hotel’s centre pieces is a feature chandelier which cuts through the centre of the staircase and spans all five floors of the hotel. This was given a contemporary twist on the more traditional chandeliers I used by incorporating LED lit acrylic pieces in a crystal shape. The piece is striking and adds a quirkiness to the overall feel of the hotel.

January 2014

The design work for the Sands started in February 2012 following on from my client Nick Conington purchasing the property at auction and seeing it’s potential as a boutique hotel. Margate is on the cusp of revival as a popular holiday destination and arty old town following the opening of the Turner Gallery and a recent influx of investment and interest.

EAT. DRINK. SLEEP January 2014


See us at INTERNATIONAL SPRING FAIR N.E.C Birmingham HALL 20 , STAND 27A .Feb 2 - 6th 2014

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which glows in a good light as a caring concern promoting superior eco-friendly sleeping [and create extra profits]. 6 One of our Organic Buckwheat Pillows put to use over its very long life could save the production of 20 toxic fibre, feather or foam most uncomfortable pillows. Our Pillow is the only pillow we know of which fully supports the head, shoulder and neck of users. 7 We have a scheme whereby Hotels obtain these brilliant natural pillows* for all their beds at Zero Cost!!! It’s a win-win situation. All British made Want to know more? ……….send us an e-mail

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December January 2014 2013

Renaissance Paris Arc de Triomphe Hotel



ROMANCE WITH A CAPITAL ‘R’ AT A TOP PARIS HOTEL... A HOTEL at the heart of Europe’s most romantic city is giving honeymooners the chance to keep their love under lock and key.

Now, the hotel, at Avenue de Wagram, is giving honeymooners the chance to attach their padlocks to its famous, metal, R insignia and presenting them with a photograph and certificate to commemorate the The Renaissance Paris Arc de Triomphe occasion. Hotel, by Champs Elysées Avenue, looks set to rival one of the city’s greatest tourist The cutting edge Renaissance Paris Arc attractions after encouraging newly-weds de Triomphe Hotel was recently voted to take part in a romantic craze that’s among the 25 best hotels in France and sweeping Europe. rubs shoulders with landmarks, such as the Sacré Coeur, the Arc de Triomphe and the Every year thousands of couples celebrate Eiffel Tower. their love by attaching padlocks, often decorated with initials and messages, to Caroline Cailleret, senior sales manager, Paris’ Pont des Arts bridge and throwing the said: “Paris is the most romantic city in the keys in the Seine. world and our hotel is at the heart of it, so

we are a popular destination for couples on honeymoon. “Padlocking has really captured the world’s imagination and we hope that one day our famous R insignia – which now stands for romance as well as Renaissance – will become as popular as the Pont des Arts which inspired it.” In addition, the hotel, which is close to some of the city’s most exclusive shops and home to the renowned Makassar lounge and restaurant, is continuing its romantic theme by offering visitors a special price package for Valentine’s Day.

For more information about the Renaissance Paris Arc de Triomphe Hotel visit


EAT. DRINK. SLEEP January 2014


The Cavendish



Bond Street, Park Lane, Mayfair. All of the coveted properties of the London Monopoly board line the path to our hotel. We’re in for something very special. As we approach Jermyn Street, we catch our first glimpse of the elegant Cavendish Hotel. The Façade of the imposing Fortnum & Mason, against the backdrop of the London hustle and bustle, give us the first inkling of a wonderfully placed hotel. As we step inside, friendly faces, warm glowing lights and very comforting, private seating areas meet our arrival. Both the bedroom and sitting room are illuminated with beautifully crafted lamps and swathed in sensuous materials – velvet, silk, leather and cashmere. Modern aristocracy with a wink and a nod to contemporary style best sums up the vibe. The Washroom is large and made for two, with a huge inviting


shower, and a deep bath. The essentials are laid on along with some of the items that give the extra touch. The Bedroom gives you more room than you need, a 42”, double sided wardrobe and enough seating for a small family. The real star of the Cavendish is Petrichor Restaurant. This food deserves a page to itself, everything so perfectly married with the flavours on the plate, the beauty on the eye and the excellence of the service. A fantastic experience on its own, if you don’t have the time to stay. Puzzling that they hold a 4 star rating, given the 5 star populated area, with several of those at least a mark below, The Cavendish. Certainly a star of Mayfair on its own!

December January 2014 2013




Accessibility and the decision between opting for baths or a separate shower is a dilemma faced by many hotel owners and operators. Many guests like the idea of a soak in the bath while others (usually business people) want a fast, refreshing shower. Less able guests want accessibility – but they don’t want a medical looking Doc M bathroom – they want something as stylish and luxurious as other guests. Many hotels opt for the compromise of a shower over the bath – something that does not always please those who enjoy a powerful, refreshing spray safely contained by a glass door rather than a clingy, uncomfortable shower curtain. Less able people find getting in and out of the bath – even a low sided model designed for the less mobile difficult. Small bathrooms where there is not enough space for a bath and a shower enclosure are a fact of life in the UK. Austrian company Artweger offers the perfect solution for hotel and home owners with the innovative Twinline 2 - more than just a shower bath as it

features a totally watertight full size door. Access is easy with a step with a minimum height of just 55mm. 0033 666 1260

The Twinline 2 is available in 1600 by 750mm and 1700 and 1800 mm by 750/800mm wide sizes, offering the opportunity to fit a bath and a full walk in shower into a space as small as 1.2 sq. m. All sizes are available in right and left hand options. The shower door has a failsafe locking mechanism to ensure it cannot be opened when bathing and to make sure it is unlocked and the waste is open when showering. It can be teamed with Artweger’s totally waterproof Artwall system which comes in a choice of colours and is very easy to fit. A rise and fall Artlift seat is also available for the bath – perfect for those who want to soak but find sitting down in the bath difficult. Artweger are the inventors of this system and are the patent holders. Twinline 2 is manufactured to very high standards to meet his leading producer’s reputation for quality engineering.



Ozone Coffee Roasters are a well-established specialty coffee roaster in the heart of the East end of London.

January 2014



An eclectic mix of Skinflint’s authentic reclaimed lighting, including factory fixtures salvaged from Lancashire textile mills, converted American street lights, ‘Strand’ theatre hall lights and 1950’s search lights have been utilised to illuminate the main industrial spaces. HUSH Mayfair

Tucked away in a hidden courtyard in the historic heart of Mayfair, Hush remains one of London’s favourite dining destinations, encompassing two dining spaces, the perennially popular Cocktail Bar, extensive Private Dining options and one of the best outdoor dining spaces in London Skinflint’s salvaged American street lights, converted from vintage New York traffic signals into subtle pendants, were used to light the intimate dining booths within the ground floor scheme of his peaceful haven tucked away from the crowds of Mayfair just off London’s Bond Street. 16

EAT. DRINK. SLEEP January 2014


nhow Milan, a design hotel from the NH Hoteles chain, was presented at the recent Milan Design Week with an exclusively restyled bar area by designer Karim Rashid, who based the lighting project around Nafir, the suspension lamp he himself designed for Axo Light.

Karim Rashid in charge of restyling the bar at nhow Milan: lighting by Axo Light.

With this restyling project, the American designer of Egyptian roots has brought his lines and colours to Milan as well, creating a common thread with nhow Berlin, the facility which was inaugurated in 2010 for which he designed all the interiors. “After spending many nights staying at nhow Milan, I thought it would be interesting to subtly change the bar where I have had countless meetings, cappuccinos, interviews and glasses of wine,” says Karim Rashid. “I wanted to create a sense of positive energy by furnishing the bar in my new designs from Spain, Portugal and Italy. I added new works that bring a sense of connectivity, like a conduit for meeting, deal making, engaging and flirting, with colours, forms and materials that speaks about the digital age, making the bar a microcosm, a human global intersection”. The project involves four different design companies for whom Karim Rashid designed several objects which now decorate the new bar at nhow. “nhow Milan has a consistent theme of orange throughout their hotel branding,” explains Rashid. “I chose to highlight this theme throughout the bar by keeping a minimal colour scheme of white, orange, chrome, gold with an accent of lime. I’ve included the Axo Light ‘Nafir’ lamps in white/ gold, Casamania ‘Kant’ stools in orange and the Redi ‘Kat’ chairs in lime. The ‘Tak’ tables by Redi have been customized with unique graphics printed with HP’s digital technology. To continue the graphics and colour scheme throughout the space, HP has created custom films I designed to apply to the bar mirrors.” Nafir, the collection of lamps which Karim Rashid designed for Axo Light in 2012, stems from the idea that light, like music, is pure emotion. Its name is also a tribute to music: indeed, the term Nafir is used to indicate a small North African trumpet, without pistons, used to obtain especially acute sounds. Available stand-alone or in groups of threes and illuminated by LED technology, Nafir touches upon the sculptural theme and is just as enchanting with the lights off.


Nafir is made of white injection moulded plastic and is available in three different colours: chrome exterior/white interior, white exterior/gold interior and white exterior/ white interior. The canopies are made of the same material as the lamp and with the same colours and finishes.

arken supply high quality promotional displays including light boxes, poster frames, menu holders, window displays and pavement signs. Primarily made from aluminium these products are available off the shelf, can be customised to your exact requirements, or designed in house, specifically to meet your needs.

Poster Frame

All products are designed and manufactured to the highest quality at arken’s factory in the UK. This allows them to offer short lead times, and very competitive prices; making them one of the most popular display suppliers to the leading bars, restaurants and hotels in the UK.

All products are designed and manufactured to the highest quality at arken’s factory on the UK. This allows them to offer short lead times and very competitive prices; making them one of the most popular display suppliers to the leading bars, restaurants and hotels in the UK. arkens’ light boxes are perfect for highlighting seasonal promotions and are a fantastic way to draw in additional customers from the outside, especially cold on winter nights! With an array of products including a number of LED options, the illumination adds additional

January 2014

Are you getting the message across?

appeal to your exterior. The new LED light panel is particularly popular, as can be custom made as an illuminated surface in anything from tables to vanity areas. They can be fitted with Light Panels a dimmer and can also feature LED’s in a range of colours or tones-of white.



You can use pavements signs to advertise promotions to passers-by, even out of hours. The ‘Move it’ display features a water or sand filled base, or why not try a classic low cost pavement sign? All products include nonreflective front sheets as standard to protect your posters inside. A huge range of poster frames are also available ranging from slide in double sided hanging frames – perfect for window displays or for directional signage inside, through to waterproof exterior lockable poster cases. The front opening and slide in frames makes changing posters simple, whilst also providing a more professional finish that compliments and interior. Visit arkens’ website or call them on 01638 565656 for more information. You can buy online or through the sales team. Visit arkens’ website or call them on 01638 565656 for more information. You can buy online or through the sales team.


EAT. DRINK. SLEEP January 2014


Indigo Awnings isAwnings, the marketPara leader for commercial grade shading solutions to the UK leisure sector.

Indigo Awnings is solutions to the U and innovation we Pa no matter how sm look no further tha

With 26 years of experience and innovation we offer the perfect solution for any outdoor area no matter how small or howAwnings, big. For all of your Al Fresco needs look no further than Indigo Awnings.

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EAT. DRINK. SLEEP December January 2014 2013


Indigo Awnings outdoor areas Be it a small courtyard, rear patio or a large garden, it is without doubt that good use of an outdoor area will enhance your sales. Indigo has been providing Al Fresco solutions for over 30 years and we have a vast amount of experience in providing the most suitable products for any area no matter what space is available. As always, the starting point will be to consider what you want to use the space for, this will then determine what sort of cover will be required. It is at this stage that you will need to call in a specialist reputable company that will give you good advice, not a hard sell. There are literally dozens of options available e.g. a retractable awning, commercial grade parasol with heating option or even a fixed structure with a retractable roof and the option to infill the sides. The advice you should receive and your subsequent decision will depend of the size of the area to be covered and of course the available budget. I would highlight the fact that we believe that the best is always the cheapest in the long run in terms of the return on your investment. I can not stress enough the importance of purchasing full commercial grade products that are fit for purpose. For example, if you purchase say a cheap giant parasol for a few hundred pounds it would only be useable in times when there is virtually no wind or at best, very light wind

conditions. As such, given the UK climate this would severely limit the use and thus defeat the object of the purchase. Conversely, if a commercial grade unit was installed then these should be able to take wind speeds of anything up to 120km/ph in some instances and thus these could be used virtually all year round. In addition, and unlike their cheaper counterparts, these units can be supplied with heating and lighting, linking gutters and even side curtains if required, all of which will add to your customer comfort. The vast majority of external products can carry branding which could be the outlet name, a message that you wish to convey to customers or increasingly a drinks brand. If the latter is the case then it is always worth asking your major suppliers if they would assist with the purchase or sponsorship in return for placing their logos onto your new product/s, most are very supportive and keen to get brand recognition.

more custom and this is surely the whole point of the exercise. By creating what is in effect a totally new focal point for your establishment, this could open the way to offer events such as weekend Bar-B-Q’s or a beer festival perhaps with live music. In summary, a well thought out external area with the right products can and will provide an excellent facility for your customers and a great return on investment for you, just make sure that whatever you buy is fit for purpose and that it will allow you to achieve your objectives.

Once you are satisfied with the above criteria then the next issue will be to decide on furniture but once again, whatever style you choose, it needs to be robust (as well as stylish) as it will take heavy use and be out in all weathers. Having got to this stage, you can now start to consider the options such as landscaping or planting even it is just a selection of containers with evergreen shrubs, this will enhance the overall look which in turn will attract


The Conic Series modular design furniture for hospitality and events


How can furniture be stylish, comfortable and strong and yet be folded and/or stacked in a minimum of space? With Flexfurn magic. From lounge sofas, lights and tables to simple folding chairs, time has shown every piece of furniture we create and produce is a hit. Discover the magic. Full range of professional folding and stackable furniture on Contact us via or call 01242 524777 lounge & design | essentials | chair & table covers | trolleys | accessories

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EAT. DRINK. SLEEP December January 2014 2013

Flexfurn Ltd 01242 524777

Flexfurn Ltd. is one of the European leaders in folding and stackable furniture, trolleys, covers and accessories for the event and hospitality industry. We offer innovative solutions and exclusive designs, as well as the basics in functional furniture. Quality and service are our key values. Flexfurn creates and produces high quality products that are meant to last and perform at every event. Our sales team ensures your requests are dealt with in a swift and professional manner.

Some of our top products are: The Conic Lounge: individual lounge units which you are able to combine into any set-up you want. The units are multifunctional (serve as a lounge seat, lounge table or even a lamp) and stackable. LED lights can be placed inside and they are suited for both outside and inside use. The Conic Lounge is an exclusive design by Flexfurn and oozes sleek city chic. Curious? Check out our Conic Lounge tables on the roof terrace of The Grand Connaught Rooms in London.

In 2014, we will have been trading for 50 years, first as Lamata, later as Lamata Contract Furniture and since 2013 under the name Flexfurn Ltd. So, when you choose Flexfurn you can surely rely on our extensive and rich experience as hospitality and event furnishers.

The Titan: aluminum foldable design table with a sleek and sophisticated look. Exclusive design, ideal for clubs and bars. Combine the Titan with our Spectra Bar barstool to achieve a complete and harmonious look in your venue. The separate Spectra Covers (in linen look or faux leather) make it easy to –temporarilyIn our plant in Cheltenham we have transform the look of a room without big extensive manufacturing capabilities, investments. allowing us to produce a wide range of table sizes and custom made designs. We also cover a wide range of more In 2014, we will be making a significant classical designs which contain some investment in new machinery, enabling timeless favourites, like e.g. the Senator us to offer an even better service. chair. Be sure to check out our website or catalogue for more information. We carry large stocks and are able to deliver quickly, all over the UK. For We are located in Cheltenham and have certain stock items we are even able to our head offices in Belgium, near the ensure a next day service! port of Antwerp. We export our furniture both inside and outside Europe.


EAT. DRINK. SLEEP January 2014


Jonathan Simms appointed Champagne Ambassador for G.H. Mumm & Perrier-Jouët at Pernod Ricard UK Jonathan Simms, former Business and Champagne Development Manager at Vranken Pommery Monopole UK, has joined Pernod Ricard as UK Brand Ambassador. He will be responsible for its two grand marque Champagne houses, Perrier-Jouët and G.H. Mumm. Simms, 41, will be working closely with the Pernod Ricard commercial team on relationship and business development, brand building and trade and consumer educational events. He has an enviable track record in the Champagne industry. Indeed, over and above his last role, which spanned the gamut of Champagne sales and marketing, he has worked on both Pernod Ricard brands, not once, but twice before. Jonathan possesses deep knowledge of them both. He comments: “I cannot wait to become reacquainted with them. While Champagne has been my work, over the years it has also become my absolute passion too. Not only are these are truly wonderful wines with fabulous heritage, they have impeccable liquid credentials too. Both are overseen by chef de caves with huge skill and expertise, but they also offer consumers distinctly different appeal: Grand-Cru Chardonnay lightness and elegance for Perrier-Jouët, versus a Pinot Noir driven style for G. H. Mumm.

member of its prestige London team, Simms focused on Champagne – and stayed for five years. After a stint working on spirits at Whyte & Mackay, he returned to the Champagne fold with Vranken-Pommery Monopole across Diageo’s two wine divisions, Justerini & Brooks (prestige ontrade) and Percy Fox (off-trade wine brands) and later when it was spun off as a standalone agency. Jonathan takes over the ambassador role from external consultant Neil Phillips, who has been working with the Houses for six years, but has stepped down to pursue other commitments. Phillips still maintains his association with Pernod Ricard however - and will continue to represent the brands at occasional events through the year. Vicky Wood, Head of Marketing, Champagne at Pernod Ricard UK, said: We are thrilled to welcome Jonathan on board. His knowledge and relationships are superb. He will be a powerful asset to our sales and marketing machine, both in the UK - and for our colleagues in France too.”

“As if that were not enough, both Houses have exciting, contemporary positionings: in the arts world for Perrier-Jouët – and F1 for G.H. Mumm. What more could a man want?” Jonathan started his drinks career at Seagram’s wine arm, Deville and spent nearly six years working in a UK and international capacity, with a portfolio that included both Perrier-Jouët and G.H. Mumm. The brands were sold to Allied Domecq – and he moved there a few months later, as key account manager. As a pivotal

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PERRIER-JOUËT RELEASES BELLE EPOQUE 2006: Champagne Perrier-Jouët has released the 24th vintage of the House’s acclaimed prestige cuvée, Belle Epoque 2006. Described by Cellar Master Hervé Deschamps as ‘pure silk: the perfect expression of a year characterised by ripeness and generosity’, the 2006 is set to be one of the most sought after vintages of the Belle Epoque cuvée in the last 20 years.

adorning the bottle created by Emile Gallé in 1902. Commenting on Belle Epoque 2006, Deschamps says: “We conditions in 2006, achieving in the last decade. As a result, the Belle Epoque 2006 has a distinctive fourth facet: an extraordinary silkiness in the mouth that is a unique expression of this vintage. and the potential for long ageing.” the region suffered from late spring frosts, but Perrier-Jouët’s vineyards

the grapes to reach optimum ripeness. Cramant and Avize reached potential alcohol levels as high as 11°, vins clairs. The 2006 Belle Epoque cuvée is an assemblage of 50% Chardonnay from Cramant, Avize and Chouilly, bringing freshness, minerality and from the 45% Pinot Noirs from Mailly, Verzy and Aÿ. Deschamps also chose to add 5% Pinot Meunier from Dizy to add ripe fruit aromas and





Ty Nant natural mineral water is

internationally famed for its sumptuous cobalt blue and crimson red glass bottles. Launched over 20 years ago, Ty Nant has adopted and maintained a ‘green’, highly ecological stance even before sustainability became fashionable.

January 2014

The company protects its land and manages and enhances the local habitat. Typical is the initiative to replace 200 acres of conifers with indigenous broadleaf varieties to create a new woodland area, working to ISO14001 (Environmental Management) principles and managing the land to strict organic principles, the land from which the water is drawn has organic status as granted by the Soil Association. Always evolving into new environmental initiates, 2014 will see the beginning of a wind turbine installation on the Ty Nant site, which will in time produce the company’s electricity. This will allow Ty Nant to achieve an important environmental goal of using 100% renewable and sustainable energy in their production process. The water source was discovered in 1976 by Tom Ashley a local water diviner who visited the unspoilt location in Bethania, West Wales; Ty Nant can now be found in many prestigious hotels, restaurants and spas from around the World. A global icon, Ty Nant continue to enjoy national and worldwide coverage on television screens and in films, supporting charity, celebrity and fashion events by visually introducing their luxury brand to the market. For 5 years, Ty Nant has been working with the Pink Ribbon Foundation in aid of breast cancer research, with a pink version of the special ‘ice-like’ PET bottles and with every bottle sold, a donation goes to the Pink Ribbon Foundation (Reg Charity No 1080839). The theme is to Drink Pink to continue to raise awareness and support the cause. As Ty Nant continue to appeal to customers globally, from the ultimate packaging appearance to the clean, crisp natural mineral water, Ty Nant will enhance your dining experience as the perfect accompaniment to fine dining and delicate wines.


Glenfarclas 10 Years Old

Dalmore 12 year old -

Strathisla 12 Year Old


Flavour: Delicately light, with a mouth-watering combination of maltiness, smokiness and sherry sweetness. Hints of dried fruit, vanilla, cinnamon and cloves tempt the taste buds further.

This single malt from the Dalmore distillery is a toasty, coee-rich dram with beautifully spice notes and a thick mouth-feel. Very rich for a 12 year old.

One of the finest examples of the distinctive single malts for which Speyside region is justly famous

This is aged in ex-Bourbon casks for 10 years. Some say it tastes of oak with hints of honey, caramel and soft liquorice, It is a sweet fruity creamy whiskey

Finish: Long, smooth and spicy, with a delicious, yet delicate, lingering smokiness. Comment: Gloriously smooth, yet with the depth and finish you would normally only expect of a much older dram. A wonderfully sherried whisky, and an excellent aperitif.

This is a prince of a malt, one of the most iconic Speyside whiskies of them all. It is bursting with rich fruity and hay-like flavours with a complex array of haylike aromas balanced with a dry oakiness. It has a rich and mellow finish

EAT. DRINK. SLEEP January 2014


Tip - Best sipped at the start of the evening. Pair it with scallops au gratin, lemon sultana pudding, Scottish brie and white chocolate.


EAT. DRINK. SLEEP January 2014


Distinctly Different Products for good profits

Having supplied the On Trade for over a decade with their highly popular collection of Winter Warmers, Haywood’s have now further expanded their range, listing some Distinctly Different drinks and snacks all aimed at providing the on-trade with unique, repeat selling profitable drink and snack products. With their products in approximately 10,000 outlets throughout the UK, Haywood’s expansion now introduces Premium RTS cocktails, Flavoured spirit drinks (vodka base), Alcoholic whipped drink & dessert topping plus some novel barware and tasty snacks. Eliot’s, loved throughout the nation, is a selection of 3 favourite flavours; Mulled Wine, Spicy Cider and a warming Cherry Punch, all dispensed by the unique bar fitting heating dispenser which provides 175ml fresh on demand for each sale. Perfect for cold winter nights, the product is ready in seconds from request to serve. Mystic, a flavoured vodka based spirit drink available in an array of delicious flavours including a sumptuous chocolate, delivers striking shot drinks and cocktail/mixer drink bases with its vivid colours and flavours. Liquor Whipped – a 14% ABV vodka infused drink and dessert topping in a range of superb flavours, is brand new on the UK market and only available to the UK on-trade. Perfect for shot toppings, cocktail finishes or even a whipped finish to a post dinner coffee or even a dessert, it delivers Massive Margins and enables you to create your own signature drinks and foods.


Haywoods Distinctly Different Snacks portfolio now list over 20 popular bar snacks. Like their drinks, the Distinctly Different snacks offer market tested, repeat selling unique snacks with great margin potential. Brands such as Pataks with their new range of jumbo peanuts in Jalfrezi and Tikka Masala flavours, produced especially for the UK On Trade, Haywoods also list the much loved Snyders pretzel pieces which recently won 8 out of 10 as a bagged snack within a leading On Trade competition. The bagged snack collection also includes the tasty Coan Biltong original, Biltong Chilli flavour, pepper flavour and much adored Pork scratchings. Bulk packs under the Wellington brand have been introduced offering a vast selection of nuts, herb infused olives, chilli crackers and fabulous nut mixes, ideal for offering in ramekins with high margin sales. Aside from a distinctly different profit generating collection, Haywoods also boast a strong reputation for their points of sale incentives and after sales care. With a broad selection of Posters, Table Talkers and branded glassware, Haywood’s appreciate and deliver complimentary material to support your sales increase. With regular special offers and even launch event support, Haywoods can be with you every step of the way to success. Drive your profits high this season with Haywood Drinks. Unique. Popular. High Margin. Proven Sales. Complete One Step Solution Tel: 01889 270663 For our new Autumn/Winter brochure and special offers email and QUOTE ‘NEW

Serving Premium cocktails the 21st Century way!

December January 2014 2013

Premium Cocktails de-skilled but not diminished! SHATLER’s cocktails are a premium, ready to serve cocktail range available in alcoholic and non-alcoholic alternatives. Served in seconds, the range of 12 cocktails (8 alcoholic 4 non-alcoholic) are produced using the finest ingredients including top class spirits, stunning fruit juices and high quality syrups – enabling every bar to offer freshly served cocktails without any mixology skills or knowledge. The ethos of the range is to provide consistency, a perfect flavour and balance as well as a fresh quality each and every serving. The products could not be any easier to serve - it is as simple as allowing the customer to make their selection from the striking menu cards provided, the bar tender shakes and then opens the SHATLER’s CartoCan, (which is kept on the shelf not the fridge), takes the branded Shatler’s glassware, fills with crushed ice and pours and dresses the drink appropriately. Total serve time is less than 10 seconds – for a Premium quality fresh cocktail. All the products are colour coded for ease of ensuring that the correct drink is served to the correct customer (vital when you serve a large order of several cocktails), are supported with fantastic point of sale materials, are aesthetically eye catching and generate repeat orders as well as high margins on all sales due to their superb flavours. Perfect for all cocktail situations and especially ideal for fast serving situations such as busy bars, night clubs (who often stop selling cocktails after say 9pm because they couldn’t handle the volume in the time required (But now they can!), weddings – when lots of cocktails are needed quickly and in venues such as theatres where the serving time window is very short. Serving SHATLER’s also eliminates waste of fresh juices and syrups – how many bottles get thrown away due to bar staff leaving the tops off during busy spells? Tel: 01889 270 663



The 21st Century approach to cocktails brought to you by Haywood Drinks!


Thanks to essential oils of selected botanicals and an inherited tradition, passed down from generation to generation, Fentiman’s Tonic Water is fast becoming a firm favourite across the UK and Europe, with 31 dierent export markets currently selling the popular mixer.

January 2014

In addition to a long history, dating back to 1905, Fentimans is special both in terms of ingredients and brewing process. Currently renowned for their selection of soft drinks including Ginger Beer and Victorian Lemonade, It is the first company to use the fermentation of natural botanicals such as kaďŹƒr lime leaves and roots of lemon grass and juniper in a seven day long, unique process known as botanical brewing. This time-honoured method delivers a perfectly premium and full bodied beverage.




Enjoyed alone or as an ally to a superior spirit, this refreshing drink with citrus notes will delight the palate. Available in a 125ml perfect serve or a 200ml 4 pack. 31

EAT. DRINK. SLEEP January 2014


SHS Drinks to launch ‘WKD Brazilian’ SHS Drinks is set to launch ‘WKD Brazilian’, a new limited-edition drink billed as a “party in a bottle,” to join its WKD portfolio. WKD Brazilian will be available from January – September 2014

Drinks News

Stella Artois to double the size of its Connoisseurs programme next year By Robyn Black, 09-Dec-2013 Over 5,000 barstaff at 1,000 pubs and bars have been trained as part of the Stella Artois Connoisseurs Programme this year and brewer AB InBev has also announced its plans to double the number of outlets taking part next year. TCG launches picklebacks and cocktail menu

Whisky of the year revealed Glenfarclas 15-year-old has been named whisky of the year by experts. With greater complexity than the younger whiskies, this is a great whisky drinker’s whisky. In his 2007 Whisky Bible, Jim Murray gave Glenfarclas 15 Years Old a score of 95/100, one of the highest scores he has awarded.

Picklebacks, alcoholic milkshakes and mojito shots, all-star on a new cocktail menu for pub and bar chain TCG. The Pickleback – a shot of Jameson whiskey with the same of pickle juice – is one of the drinks on the new menu’s ‘experimental’ section, alongside a Mojito shot, a selection of Oddkas and a Lightning Bolt – a spoon of popping candy followed by a shot of Oddka Electricity. Edrington to develop The Macallan whisky estate in Speyside Scottish spirits distributor Edrington will open a Speyside distillery and visitor centre for Scotch malt whisky The Macallan. STYLISH SERVICE OF FILTERED OR TAP WATER TO TABLE Artis, leading supplier of cutlery, tableware, glassware and barware, has a range of new bottles, jugs and carafes that offers opportunities to present filtered or tap water to table in a stylish and ecologically responsible way.


The challenge is to find a way to present water to the table, thereby adding perceived value to a humble glass of so called ‘Adam’s Ale’.

Artis has a broad range of water vessel choices available, from modern and classic carafes, to jugs and re-usable bottles with caps, lids or swing caps, offering exciting opportunities for branding and personalisation – there is an obvious brand-building/environmental benefit of re-using branded items time and again – Artis provides a comprehensive in-house branding service.

Canary Island Honey and Aged Golden Rum. Arehucas Ron Miel Honey Rum. Made since 1884. For the full range of aged rums, honey rum and liqueurs. visit

EAT. DRINK. SLEEP December January 2014 2013


CREATE THE PERFECT BREW AT WORKSHOP COFFEE CO. CLASSES Since they launched back in 2011, Workshop Coffee Co. have made it their mission to supply and serve the sweetest, cleanest, freshest and most sustainably-procured coffee possible. Bowing to public demand, they have now decided to share some of their exhaustive knowledge through a programme of unmissable Home Brewing Classes. Thanks to the increase in boutique roasters, combined with a thirst for knowledge by consumers, the capital’s coffee drinkers are becoming increasingly sophisticated. Appreciating a cup of coffee is akin to savouring a glass of fine wine, but for those who struggle to differentiate between key methods of extraction it can be overwhelming. Commencing on Saturday 11th January, Workshop Coffee Co.’s Home Brewing Classes will demystify the whole process, at the same time

helping to increase the appreciation and enjoyment of the drink itself.

Over the course of each two hour session, pupils will be first treated to an introduction to coffee and how it

cup, the focus will switch to water and the industry’s great tap vs. filtered debate, and then to the all important equipment: grinders, scales and brewers.

After the theory it’s time to get practical as the experts reveal how to make great tasting coffee: slightly sweet, with some acidity and good balance - attributes that are achieved through four basic variables: Dose Weight, Brew Weight, Grind Size and Brew Time.

is grown, stored and shipped. They will also be given some insider tips on how to buy better coffee – from decoding label information to learning about varieties found in coffee and delving into the complexities and the adventure of the world of specialty coffee Identifying that it is not only the coffee itself that makes the perfect

Finally there will be a demonstration of coffee making via a trio of different appliances – the French Press, V60 ‘Pourover’ and Aeropress. 27 Clerkenwell Road, Clerkenwell, London, EC1M 5RN 75 Wigmore Street, Marylebone, London, W1U 1QD


EAT. DRINK. SLEEP January 2014


THE COFFEE EFFECT Visit any nice restaurant or hotel these days and you are likely to be offered something special in interior furnishing and design, up to date well prepared food and a carefully researched complementary wine list. Get the mix right and your customers will come back again and again and tell others about just how good you are! But what about coffee? More and more consumers expect that same effort and special experience when it comes to their cappuccino or after dinner espresso, and the power of coffee in your ability to attract repeat custom is rising with it. Cannizaro House, in Wimbledon is an impressive Georgian mansion hotel and restaurant. It is known as one of South London’s best places to visit and since 2011 they have been taking their coffee and the machines they use more seriously. Isabel Hargreaves, Sales Director at Cannizaro House, explains why: “We see serving good coffee as an extremely important part of our offering and consumers are becoming fussier about the standard of coffee they drink. They are connoisseurs. It won’t be long until we have coffee sommeliers in hotels. “Three years ago our coffee supplier, Kimbo UK, recommended


we switch to Sanremo coffee machines to help us make our coffee offer something special. Since installing the machines we have seen an ever increasing number of non-residents choosing to come to the hotel for their coffee and we consistently receive great comments about the outstanding coffee we serve. “The appearance of the machines fitted in well with our décor; they are smart looking machines which look the part behind the bars and importantly for us, help us make coffee easily and well.” Sanremo UK has recently launched the Zoe Compact 2 Group espresso machine. Innovative, smart and functional in design, the Zoe Compact is specifically designed to make high level coffee where space is limited – perfect for busy space restricted bars, pubs and restaurants. Although compact in size it’s performance and hand built quality is in keeping with the established Sanremo coffee making credentials (Sanremo machines are used in the UK Barista Championships). Andrew Tucker from Sanremo UK summed it up: “Even if your business isn’t a boutique coffee shop don’t overlook the value of investing in your ability to make good coffee. Do it right and your customer experience is lifted, don’t and you will lose on repeat business, however good the rest of your offer is.”




E S P R E S S O I TA L I A N O We supply you with the finest Italian coffee blends, provide full training, technical and marketing support to make sure you get the most out of your coffee. COFFEE - BARISTA TRAINING ESPRESSO MACHINES POINTS OF SALE - BARISTA GEAR TECHNICAL SUPPORT - TEA ONLINE SHOP - MERCHANDISING SYRUPS - HOT CHOCOLATE

GET IN TOUCH: - 020 8743 8959 - 020 8987 9070 08000 COFFEE @kimbointheuk /kimboespresso

EAT. DRINK. SLEEP January 2014


BUBBLE GETS A LUXURIOUS NEW MAKEOVER Over a decade after launching, Bubble Food, the leading food design and events production company, has undergone a complete brand evolution.


This progression is a fundamental part of Bubble’s ethos. Under the guidance of MD Michael Collins, it has, over the years, pushed boundaries and set new trends, whether becoming the first event caterer in the country to offer a full range of molecular gastronomy menus or teaming up with some of London’s most desirable venues, most recently adding Middle Temple and Tobacco Dock to its impressive portfolio. Explains Collins: “We have gradually expanded from being simply an events caterer to a company that can handle every aspect of an event, from venue finding and staging through to entertainment and lighting. This aspect, together with our increasing dominance in the luxury market, was key to our decision making. “Moreover, we wanted the new website to showcase our menu range in a more cohesive way. The design brief was to provide a more accurate reflection of the actual experience guests can enjoy at our events, whether that be through our carefully considered use of modern cooking techniques or the selection of the very finest quality ingredients.” Bubble’s trademark creative flair, stylish presentation and attention to detail are very much in evidence in the new website which, with its highly stylised imagery, was inspired by the design aesthetics employed by luxury fashion houses and glossy, high end magazines. The content features testimonials from Smythson, Coutts & Co, Christian Louboutin and other blue chip organisations that now make up Bubble’s core client base, along with a sample of some of the extensive press coverage the company has received. “We are delighted with the luxurious look and feel, not just of the website, but all of our new marketing materials”, concludes Collins. “We feel that they are a brilliant summation of the direction we are now taking, and will continue to take for years to come.” 020 7703 2653 326 Blucher Road, London, SE5 0LH



The move comes in the wake of Bubble Food’s growing reputation as the haute couture of the events industry, with much of its work now focussed on the creation of bespoke and innovative experiences for the luxury market. The company, now known simply as Bubble, has revised every aspect of its marketing portfolio, from an impactful new logo to an interactive website that brilliantly encapsulates its cutting edge, design-led qualities.

January 2014


Are you still Hand Polishing Glasses?







Interview with Michael Collins – MD of Bubble Food talks about the rebrand What form has the rebranding taken? We have revised every aspect of our marketing portfolio, from an impactful new logo to an interactive website that brilliantly encapsulates our cutting edge, design-led qualities.

Why did you decide to rebrand?

December January 2014 2013

We made the decision because the majority of our work is now focussed on the creation of bespoke and innovative experiences for the luxury market. Blue chip companies like Smythson, Coutts & Co, Lamborghini, Moët Hennessy and Christian Louboutin now make up our core client base and we wanted our image to reflect this. Another key factor was that Bubble has expanded from being simply an events caterer to a company that can handle every aspect of an event, from venue finding and staging through to entertainment and lighting, and we wanted to make this clear, particularly to new customers.

What is the main change that customers will see? Definitely the website. We wanted to do something very different, something that would be a complete departure as far as the event industry was concerned. To achieve this we used highly stylised imagery inspired by the design aesthetics employed by luxury fashion houses and glossy, high end magazines. The new website also showcases our menu range in a more cohesive way. The design brief was to provide a more accurate reflection of the actual experience guests can enjoy at our events, whether through our carefully considered use of modern cooking techniques or the selection of the very finest quality ingredients. I feel that these original objectives have been met quite brilliantly.

Is this the first time that Bubble Food has undergone such a radical change? No, not really. We have always been known as a company that pushes boundaries and sets new trends, whether it was becoming the first event caterer in the country to offer a full range of molecular gastronomy menus or teaming up with some of London’s most desirable venues, from the cutting edge (O2 event spaces, Design Museum, Science Museum) to the historic (Middle Temple, Tobacco Dock, Somerset House).

In short the rebranding of Bubble Food has exceeded even your own expctations? Yes, we are delighted with the luxurious look and feel, not just of the website, but all of our new marketing materials. We feel that they are a brilliant summation of the direction we are now taking, and will continue to take for years to come. 41

EAT. DRINK. SLEEP December January 2014 2013

Catering And Bar Essentials

Charnwood apprentice wins Intermediate Apprentice of the Year Award 2013 Charnwood Training Group is delighted to announce that Conan Brooks, an apprentice within its professional academy, has been crowned Intermediate Apprentice of the Year at the Hospitality Guild Apprenticeship Awards 2013. The result was announced yesterday at a prestigious awards ceremony, held at the Tower of London. Conan, who is 17 years old, has been at the Charnwood academy since September 2012, where he has undergone rigorous culinary and service training with the support of the academy’s professional trainers. His work placement at Raymond Blanc’s two Michelin star restaurant Le Manoir aux Quat'Saisons has developed and refined his skills to such a standard that he has become one of Charnwood academy’s star apprentices. Conan is also the 2013 Rotary Young Chef of the Year and was recently named as the East Midland’s Intermediate Apprentice of the Year. Conan fought off stiff competition from other high quality nominees, and this award recognises his unique combination of dedication, enthusiasm and initiative. Commenting on the significance of the award and apprenticeships Conan said: "My apprenticeship has changed the way I think. It has motivated me, made me more competitive and helped me to focus on what I want to do with my life. This award is proof of how much

I have developed since starting my apprenticeship, the excellent work of my trainer and the great support I have had from Charnwood. The experience has made me realise I can achieve anything if I put my mind to it and I look forward to building upon this achievement as I pursue my career in hospitality." Charnwood’s academy manager, Craig Harrison, added: "We are immensely proud of Conan. This award is solid vindication from a prestigious industry body of his developing skills and immense natural ability. His journey from where he started to where he is now is a fantastic example for young people, demonstrating the value of progression from school to employment through apprenticeship training. “He is a true ambassador for the academy, the local community and for those undertaking hospitality apprenticeship programmes up and down the country. He has shown how to succeed through a winning combination of hard work, quick thinking and self-belief. Along with all the team at Charnwood academy I want to congratulate him on his achievement and look forward to seeing the future development of his career." In a statement released by Hospitality Guild following the awards, keynote speaker and co-host Michel Roux Jr, chef patron at Le Gavroche, said: “I am very pleased to see so many talented young

people here today. As a former apprentice myself, I know how important this training is for producing the hospitality leaders of tomorrow." “These awards are crucial for the industry and I commend the Hospitality Guild and People 1st for this important initiative. I congratulate all the winners and wish them every success in their careers

For more information on the Charnwood Academy and its apprentices, please email Samantha Shaw on or call 0845 437 4000.


WARM WELCOME A friendly atmosphere, great service, quality food and beverages and a comfortable stay are what most of your customers are looking for. But not many know what goes into delivering a seamless, quality service. At CPL Training we’ve spent the last 20 years perfecting our courses; making sure that they’re not only relevant to your staff, but that they deliver the knowledge that will enable them to drive your business forward, surpassing the expectations of your guests.

Food Safety

TAKE A SEAT We understand that everyone is always busy, that time is often short, especially during peak times. To make sure that you’re still able to enjoy the benefits of great training, CPL offer a variety of routes all designed to get you to the required level of knowledge in the shortest possible time. You can take qualifications anytime and anywhere. We offer online courses through our e-learning platform; in-company courses for larger groups; work-based learning so that you can gain vocational qualifications whilst doing your job. In fact, there’s no limit to what we offer, as long as it suits you we’ll work out a way to make it happen.

SERVICE WITH A SMILE Our staff are all fully trained and can discuss your needs with you in more detail. If you’d like one of our representatives to visit your premises and go through a Training Needs Analysis with you this is easily arranged.


0845 833 1835 or e-mail: or book online at:

Customer Service

Bar Excellence

Management & Team Leadership

Award for Personal Licence Holders

First Aid

Coffee Skills

Cellar Management

From a ‘wet dog glass smell’ to bars on wheels - the story of one of Britain’s best known bar fitments manufacturers

January 2014


Catering And Bar Essentials But, the big jump came following the creation of ‘BARFrame’ – a screw together stainless steel counter building structure to replace traditional timber construction which, let’s face it, just doesn’t stand the tests of time or hygiene in the unavoidable wet and sticky environment of most bar counters. By this time, ServaClean had gained a lot of experience from their life behind bars and were surprised at the lack of operational planning in many bar designs. So the Company invested in CAD technology to offer free bar planning with three dimensional drawings which show bar operators exactly what will fit and how a particular layout will ensure an efficient, behind-the-bar operation. The planning works and, when it’s possible to compare “before and after” sales increases of 20% are not uncommon. In one case, a holiday camp bar recorded a massive 54% jump in turnover whilst operating with three less staff! On 1st August this year – Yorkshire Day, no less – ServaClean celebrated its Silver Anniversary. It has been 25 years since the Company launched with a set of racks on which to store washed glassware in bars and avoid that “wet dog glass smell” which comes from storing damp glasses on flat shelves and makes you think “the beer’s gone off”! At that time, the major brewers – who owned and operated most of the pubs in the UK – were striving to achieve a perfectly clean glass in which to present “the perfect pint” and ServaClean’s ‘GLASSRack’ was found to complete the process. One thing led to another and it wasn’t long before bar operators were asking for solutions to other niggling problems behind their bars. ServaClean quickly responded with shelves for glasswasher baskets, space saving sink units, insulated ice chests for cocktail service.

ServaClean’s latest product is a top quality range of mobile bar units called ‘MOVERBar’ which uses different combinations of their standard fitments for each style of operation – from draught beers through to cocktails and even coffee service. The Company wouldn’t claim to be a “mighty oak” just yet but they certainly have many more “branches” to their business than when they planted that first “acorn” back in 1988. ServaClean offer a free bar planning and design service.

01274 390038

Greater EfficienC obtained through a Lec Bottle Cooler

December January 2014 2013


Lec EfficienC

Bottle Cooler Choose Lec EfficienC bottle coolers and offset 100% of the purchase value against your corporation tax return in year 1

As a leading name in the provision of quality catering refrigeration for over 70 years, Lec Commercial is one of the most trusted and widely recognised brands within the industry. Building on extensive research and development, Lec Commercial has established the EfficienC range of sustainable, environmentally friendly bottle coolers which not only look good, but can also help operators save considerably on rising overheads. An ideal solution for a back bar environment, the Lec EfficienC Bottle Cooler Range is also approved as part of the government funded Enhanced Capital Allowance Scheme (ECA) which allows businesses to claim 100% first year capital allowances on investments in energy saving technologies and products. As such, Lec EfficienC appliances could mean significant tax savings of up to £150 in year one alone, as well as 35% lower energy costs than standard coolers of a similar size, for the life of the product. Available in both single and double door models and finished in a choice of striking black or a high-gloss stainless steel, the units fit effortlessly with an establishment’s current décor. It’s not just the exterior which is set to delight caterers as the EfficienC range comes with an impressive capacity too. The single door model utilises a 150 litre capacity, capable of holding up to 106x330ml bottles, whilst the double door model utilises an impressive 225 litre capacity, or up to 180x330ml bottles.” For further information on Glen Dimplex Professional Appliances please visit or call 0844 815 3742 and select the ‘Marketing’ option.


Catering And Bar Essentials

What does it mean m for you? The Enhanced Capitall Allowance Scheme is a UK government funded scheme which enables UK businesses to claim 100% first year capital allowances on investments in energy saving technologies and products.

Lec EfficienC bottle coolers are: ECA approved Energy efficient Available in a black or brushed stainless steel finish Sleek and stylishly designed signed Available with a 2 years rs parts and labour warranty anty

Ask your catering equipment supplier about Lec EfficienC bottle coolers today! Discover our full range Call: 0844 815 3742


January 2014


Catering And Bar Essentials

Are you maximising the impact of your sales information? Point of Sale Accessories provide you with clear visible means to display your sales messages. Popular items include:

t t t t t

Aluminium clip frames Menu Holders Leaflet dispensers Floor standing menu stands Pavement signs

1,000 of accessories in stock Easy payment by credit card Fast 24 – 76 hour delivery of stock items Order on-line or direct You can contact us on: TEL: 01256 843 844


Using (and therefore heating) less water is undoubtedly the most important way of reducing warewasher running costs. One of the biggest changes to warewasher design has been the reduction in wash tank size though this is not simply a question of resizing the washtank itself, but rather a complete redesign of the efficacy of the various elements of the warewasher. The Nelson Advantage range has exceptional water and energy saving qualities. The machines not only have low capacity washtanks, but have many other features to compensate for the reduced water consumption. The wash and rinse arms, for instance, produce extremely powerful, strategically aimed jets that are very effective; the body of the washtank is seamless

The small amount of water expelled at the end of the wash cycle is replaced by freshly drawn, hot clean rinse water meaning that once a load is finished, the hot rinse water ( 85° C) is used for the subsequent wash cycle. During the rinse cycle, no cold water can enter the system meaning that glasses or dishes have the longest possible contact time with the hot water. This promotes the highest possible level of hygiene using a minimal amount of water and has a further benefit in that items dry very quickly.

The generous insulation to the Advantage means that very little heat escapes so water remains hot for the longest time.


and graded towards a multilevel filter so that debris and the dirtiest, coolest water are readily expelled, thus maximising the usefulness of the remaining water.

January 2014


Catering And Bar Essentials

Water usage of the Nelson Advantage range: Advantage Pass Through Dishwasher - uses 22 litres per wash cycle (includes 2.7 litres fresh rinse water). Advantage 500 Dishwasher/ Glasswasher – uses 11 litres per wash cycle (includes 2.5 litres fresh rinse water). Advantage 400 Dishwasher/ Glasswasher – uses 7 litres per wash cycle (includes 2.2 litres fresh rinse water). Tel: 020 8993 6199 Web


your business It’s as easy as... If your turnover is a minimum of £3,500 per month and has been trading for over 6 months You could qualify for a restriction-free, business cash advance, between £3,500 & £500,000 - within 15 working days. Then simply pay it back through either a percentage of your future debit/credit card sales or by daily direct debit - whichever works best for you.

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EAT. DRINK. SLEEP December January 2014 2013

Business Matters

THE TECHNOLOGY GENERATION The pace of change in the restaurant and pub sector is going to accelerate faster and operators will need to embrace new technologies to be successful in 2014. That's the prediction from Will Hawkley, director of KPMG's Leisure Advisory Group. He said: “Most of that change is being driven by technological advances. The winning companies of today could be losers very quickly if they fail to keep pace with the changes around them, no matter what industry or sector they are operating in.” Hawkley said he believed that pub and restaurant operators needed to adapt business models and he identified five key areas businesses need to look at: social media and mobile apps, big data, mobile payments, wearable technologies and funding. He commented: “Many operators are embracing Facebook and Twitter and developing their own branded applications but I believe more can be done and those that develop innovative long term strategies in this area will gain significant competitive advantage. “Operators who can generate and analyse their customer data most effectively will be able to generate long-term relationships with their customers to drive repeat visits, increased spend and higher net promoter scores. “As consumers become increasingly comfortable with cashless payment such as Oyster, people will wish to pay via their mobile devices without having to use an app to do so. The major mobile phone companies have joined together to develop a universal mobile payment platform and the major banks will be launching their mobile payment platform, Zapp, in 2014. Operators who want to succeed need to be ready to accept mobile payments sooner rather than later.


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December January 2014 2013

Research reveals that ‘Music Works’ for business…


Business Matters


licenses recorded music on behalf of 75,000 performers and record company members for use by broadcasters and for businesses that play recordings to their staff and/or customers. For a number of years, the company has been promoting the benefits that music can bring to business, including the hospitality sector, through MusicWorks ( its joint research initiative with licensing organisation PRS for Music. Christine Geissmar, Operations Director, PPL, says: “Music can contribute to the overall success of a business. Our research shows that hospitality businesses that play music can positively increase their customer loyalty. Over 69% of consumers said that they would spend more time in the public areas of a hotel if music was played there while a third of hospitality businesses agreed they would rather lose a day’s trade than have to permanently stop playing music for customers or staff. “Music also has the power to influence consumers’ purchasing decisions, which could lead to some businesses receiving a boost to their bottom line. Again, our research shows that more than a quarter of people are prepared to pay 5% more on food or drink in hotels, restaurants and bars when music is being played. “Businesses looking to create a more positive environment in their workplace might also want to make use of

some appropriate music, with 86% of employees agreeing they are happier when music is played. Over 81% of managers and business owners feel that music being played helps increase staff morale, 75% agreed that allowing staff to listen to music helps team working/team bonding, while 61% believe that music makes staff more productive. “Music can also help to create a brand identity for a business, as well as providing a host of emotional benefits. Our research shows that 78% of consumers agree that hearing music in a hotel makes them feel more relaxed while 48% would even consider meeting somewhere else if a hotel stopped playing music entirely. “Given the wide-reaching benefits that it can bring, music must be an important consideration for any business. All we ask is that businesses using music are legally compliant by obtaining a PPL licence, ensuring that the performers and companies who create and invest in the recordings are paid fairly for their work.” Reiterating the importance of music, Amanda Rennie, Manager, SocietyM at citizenM Hotels, Glasgow, said: “Anyone who has been to a bar, pub, restaurant or shop will understand just how important music is in creating the right atmosphere. It’s not easy to get right, but when it is, you can create a place people want to be and build a little community of like-minded people who will stay loyal to your bar.”

The money that PPL collects is distributed to the company’s members. This is a critical revenue stream for recording musicians and record companies. Most of them are small businesses or sole traders who contribute in no small part on a national level both economically and culturally. PPL’s role stems from the legal requirement that the permission of the copyright owner must be obtained before a sound recording can lawfully be played in public, by virtue of the Copyright, Designs and Patents Act 1988. PPL was established in 1934 to simplify this process for rights holders and music users alike by providing a centralised, collective licence on behalf of its members. As PPL operates on a not-for-profit basis, the resultant licensing income (less operating costs) is distributed back to those members and it is only right that these people are fairly rewarded for the beneficial impact that use of their recorded music has in public places and particularly in the hospitality sector. For further information please visit: @ppluk



Ideal For...


Pubs & Bars


Breakfast still presents a major opportunity for business growth, particularly to quick service restaurant operators - but only if they act swiftly. That’s the message from new analysis of the foodservice industry by the NPD Group, which shows how three key sectors trends have performed over the past three months and over a year as a whole. The quarterly report showed that breakfast saw 2.2% growth for the year to September 2013. NPD said it still represented a “real opportunity” for the quick service restaurant sector, but that “operators need to act quickly before this market matures”. Meanwhile the report also found that: t This year’s good summer helped the total out of home (OOH) industry to see a return to traffic growth in Q3 2013 of +2% versus the same period last year t To year end September 2013 most major channels posted declining visits. This was driven by the independent chains that make up almost half of the UK’s market. Branded pubs and


restaurants are largely in growth, benefitting from the ability to respond to changing consumer demands Average individual spend has increased across some channels: Quick Service Restaurants (QSR), Travel & Leisure, College/University Canteen

Number of pub sales rises 38% in 2013 The total number of pub transactions increased 38% during the year to September 2013, as the six major tenanted pub operators continued to sell off parts of their estates. That’s according to an annual survey of pub prices by property agents Fleurets, which also noted an increase in administration sales during the year. The total transaction value was worth £148m across the country, an increase of 61%. Fleurets said that finance continued to be restricted and economic uncertainty was the underlying trend, although with residential values increasing in some areas, and with improving like-for-like sales there were signs “that things could be starting to change”.



Breakfast still a ‘real opportunity’ for restaurants

January 2014

Business Matters

The all-in-one reward system for loyalty and gift card solutions Compete with the national loyalty schemes and inspire repeat spending from your customers with Slatepoint Slatepoint is a state-of-the-art reward system from Loyalty Pro. This touchscreen tablet works in and is entirely customisable to your own requirements. Slatepoint uses the latest technology to help you reward loyalty, retain customers and motivate

Why choose Slatepoint motivates customer visits, increases spending and allows you to target promotions more effectively. 3 cards in one system Looking for a system that can provide loyalty, gift and pre-paid cards to your customers but don’t want to invest in three different systems? You don’t have to. Slatepoint does it all in one. Works in real time Make fraudulent use of vouchers and reward points a thing of the past. All transactions return data within seconds ensuring Slatepoint can give instant rewards and

Competitive pricing With extra features and more value than other systems. Register new customers straight away Customers can input their details directly into the Slatepoint tablet, creating an account immediately. Tailor Slatepoint to your own individual requirements Our new tablet is entirely customisable. Reward levels are set by you. You can vary them by card type, by sales staff, by location, by category and even by individual

Gives a personalised experience


details mean you can notify them at the counter when they have a reward. Or mention offers on the things they buy regularly, at the point of sale.

Use the tablet as your own promotional device Think of the tablet as your own portable billboard. When it’s not being used for transactions, it can display your latest promotions or advertise marketing messages to your customers.

Interested in seeing what Slatepoint could do for you? business. For more information or for a demonstration, please call us on 0844 4141301 or email Click to Request a Callback


Textiles Philip Watts Design +44 (0) 115 9269756


FRIMA +44 (0)845 680 3981



Tableware Barry Perrin +44 (0)1992 611415

WRS +44 (0)1933 533880

BALMORAL TEXTILES (028) 90617431

December January 2014 2013

Hi Spirits +44 (0)1932 252100

Tevalis 01923 294446

Tableware +44 (0)1248 600656

Vintage Neon creations +44 (0)1204 655866

POS Cuisine Quip +44 (0) 118 957 1344

Coffee/Coffe Machines

Flexfurn +44 (0)1242 524777


INDEX PLASTICS 01256 843 844

Kimbo +44 (0) 208 987 9070

Coffee Services +44 (0) 843 289 2109 OASIS GRAPHICS +44 (0)1242 524777 Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: t: +44 1628 532003 w:

Interiors & Design

Jura +44 (0) 800 552 5527

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

CUBBINS 01434 604 181

T: 01256 843 844 E: W:




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

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


Things have taken a dark turn of late over at The Great Gift Company. In and amongst the games and gadgets there lays a little gem with a slight whiff of Indiana Jones, the Aztec inspired Crystal Skull Bowl. This Crystal Skull is an objet d'art in its own right but it also happily multitasks as a bowl, cocktail glass, or even a vase. Fill it with sweets, fruit, popcorn, miscellaneous junk or flowers - the possibilities are endless. Whether you choose to fill it up, or leave it au natural the incredibly unique crystal skull will bring a touch of gothic glamour to the dining table, living room, kitchen or bedroom. The Crystal Skull is made of glass and is presented in a smart, branded gift box. It measures H 15cm x W 14cm x D 13.5cm.


Crystal skulduggery

Price: £12 The Great Gift Company

Hampers This Holiday Season The run up to Christmas is quickly approaching, and DUKES ST JAMES LONDON is offering beautiful DUKES Christmas hampers and martini master classes as exciting festive gift ideas. Make Christmas shopping stress-free and spoil loved ones with the luxurious DUKES ST JAMES LONDON presents now available. The Dukes Classic Christmas Hamper is a real indulgence of sweet treats, whilst the martini master class at the Dukes Bar is an original and unique idea for any fan of the hotel’s famous martinis. The sophisticated yet cosy atmosphere of DUKES ST JAMES LONDON is all wrapped up in these two imaginative gifts. The Classic Dukes Hamper is priced at £85 and the deluxe hamper is priced at £110

Oak or Walnut Bottle Stand


Cream Supplies has added a new range of popping candy to its portfolio. Crackle Crystals come in a variety of flavours, including plain. The small pieces of candy contain carbonated gas - the same as in soda water - which is released when it comes into contact with moisture – preferably the diner’s mouth. To allow more creative control in using the candy, all the pieces are coated in flavourless cocoa butter (and also milk chocolate in the chocolate option) which helps to

seal the gas in the sugar during preparation and prevent it being released too soon. It’s a fun ingredient that can be incorporated into children’s puddings, sophisticated desserts, cakes, chocolates, fresh fruit or lining the rim of a cocktail glass.

A beautiful way to present your wine, this hand-made, real wood bottle stand will make an attractive addition to your dining table. Made from solid oak or walnut, it can also be personalised by our master craftsman, making it all the more beautifully original. £65.00

Cream Supplies’ Crackle Crystals are available in Plain, Lemon, Strawberry, Chocolate, Orange, Apple, Tutti Frutti and Cola. The flavours used are natural. Size options are 100g priced at £3.98 (£3.32 ex VAT) and 500g priced at £13.99 (£11.66 ex VAT). All are available for next day delivery from Cream Supplies’ online shop

Personalised Solid Oak or Walnut Wine Rack Elegant, secure, stylish - this solid oak or walnut wine holder is a perfect gift for the wine-lover, or lovers. Not only a gorgeous way to hold wine but, and wine-lovers will agree, it keeps that cork in touch - maturing the flavours. A beautiful gift for him, her, them or home. And, make it personal with a handcarved name, phrase or word. £69.00


December January 2014 2013

Worth a Look!

01985 850954

Eat Drink Sleep - January 2014  
Eat Drink Sleep - January 2014