Eat. Drink. Sleep July 2014
Eat. Drink. Sleep
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July 2014 4 News 18 Kitchens 23 Design 26 Drinks
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EAT. DRINK. SLEEP July 2014
May Fair hotel launches new 'building-blocks' restaurant A new restaurant which oﬀers customers ingredients as building blocks to create their own dishes will oﬃcially launch at London’s luxury May Fair hotel next week. The 82-seat May Fair Kitchen will replace Quince, which was headed by Silvena Rowe and featured an eastern Mediterranean menu. Intended to be a more user-friendly space, with a lighter and brighter interior and floor to ceiling windows, created by Rob Steul of Woods Bagot, the new restaurant is overseen by head chef Matt Downes and general manager Shan Raja. The restaurant at the May Fair - which is owned and operated by the Edwardian Group London as the only hotel in the company which stands apart from 13 properties under the Radission Blu Edwardian brand - is currently operating under the auspices of a short-launch, but will oﬃcially open on 27 June.
UK restaurant round-up The British pub has been in vogue for quite some time. Two-Michelinstarred Simon Rogan and Brett Graham have one each, and Heston Blumenthal has two – in fact, a boozer seems to be one of the must-haves in the culinary portfolio of today’s chefs and restaurateurs. Here are this month’s eye-catching acquisitions. Following in the wake of her smash-hit Daylesford Organic shop and café (in Gloucestershire and London), Carole Bamford has picked a country pub for her latest venture. Hailed as ‘the poshest watering hole in Britain’, The Wild Rabbit may be grander than your average inn, and it’s set to become a rival to the nearby Kingham Plough when it comes to capturing the aﬀections of the Chipping Norton set and the (Kate) Moss posse. It also boasts open fires, real ales, Josper-grilled steaks and 12 impressive bedrooms. In Surrey, Joel Cadbury (former Groucho Club owner and heir to the Cadbury chocolate dynasty) has added another country inn to his small, high-quality restaurant and inn chain. Like all branches of Bel and the Dragon, this beautifully restored, winningly convivial Surrey outpost has its own character and style, while 13 fresh, light bedrooms make it a chic, unpretentious weekend retreat not too far from London. Also living the county pub dream is Paul Cunliﬀe, previously head chef at Harvey Nichols in Leeds, who has turned what was an old village boozer in the Vale of York into The Dunsforth – a modern bistro-style pub combing a casual bucolic vibe with simple, classy cooking. Andrew pern Star Inn the City 2013 - Star_Inn_the_City_York_2013_ apingarden1.jpgAnd it’s all change in Kent. The Sportsman’s younger sibling, The Granville in Lower Hardres, has appointed David Hart to take over the kitchen – a move that has local money betting on the roadside inn becoming as much an institution as its Michelin-starred big brother. Meanwhile, The Granville’s previous head chef, Jim Shave, has moved to the nearby Duck Inn at Pett Bottom to revive the fortunes of a run-down rural boozer that has traded too long on its James Bond connection –the pub was Ian Fleming’s local. Watch this space. The award for best in show, however, may just go to The Star Inn the City. This second venue from Yorkshire chef Andrew Pern (pictured, right) is a louche metropolitan answer to the acclaimed Star Inn at Harome. Set to launch on 22 October, the new venue is pitched in the converted engine house attached to York’s Museum Gardens (pictured, top right), complete with a purposebuilt glass extension and views of the river Ouse – a prospect that is ‘looking gorgeous’, according to local spies. And with 3,500 bookings already in the bag, it seems set to be one big hit.
Cities need focus on uniqueness to attract visitors, says Visit England boss Cities hoping to attract tourists need to focus on what makes them diﬀerent, and how to make the visitor experience as exceptional as possible. That's according to James Berresford, chief executive of tourist board VisitEngland and Loyd Grossman, chairman of the Heritage Alliance, who were addressing delegates at the Future of City Tourism conference in Liverpool’s Stanley Dock yesterday. Asked what cities should do to increase tourism, Berresford said that improving the visitor experience was key, as was an emphasis on distinctiveness and a focus on unique attractions and events. This will see visitors recommend the city to others and come back, he said. He also explained that connectivity of destinations (how easy they are to get to, and how easy it is to link with other nearby attractions) was paramount, and that cities should have a “destination plan” with visitors in mind, in which they establish local, regional and national links with nearby places. Similarly, Grossman said that destinations should aim to “be diﬀerent”. He used the example of cities with canals, saying that to distinguish itself from Amsterdam, a city such as Ghent in Belgium would need to promote its unique elements (in Ghent’s case, its association with artist van Eyck). He also noted the importance of “intangible heritage”, including cultural characteristics such as the way “they dance [Catalan dance la sardana] in Barcelona, drink beer in Munich and cook in Naples”. In a globalised world, he said, “people are crying out for distinctiveness”. Grossman and Berresford also agreed that hospitality venues should adapt to foreign tastes but only to a point – such as oﬀering Chinese breakfasts to the increasing numbers of Chinese visitors while always remembering that oﬀering a good product was the most important consideration. “We should be more welcoming to international visitors, but must be sure that our key product doesn’t change too much,” Berresford said. He noted that despite being perceived by tourists as less friendly than other nations, Britain was also seen as being rich in culture”
The winner will receive a year's worth of a bespoke tea created especially for them after consultations with Rare Tea's founder Henrietta Lovell, known as the Rare Tea Lady, along with a teaware set and a one-year tea subscription. They will also be featured in an exclusive Rare Tea Co video. Six finalists will be picked by Lovell, along with a selection of bartenders, judging their creations on originality, creativity, taste and presentation. The finalists will be invited to join the Tea Lady and friends at Rare Tea Co's anniversary party on 1 September for a grand final. It will be judged by a panel of industry experts, including Mixellany's Anistatia Miller, cocktail guru Dick Bradsell, Imbibe's own Alice Lascelles and Lovell herself – as well as a 'Secret Surprise' judge. You have until 31 July to submit your concoction.
A peek into Britain's eating out habits has revealed that fast, casual dining has become increasingly popular over the past five years. The study by market research company NPD Group mentions brands such as Nando's, Wagamama, GBK, Pizza Express and Giraﬀe as big names in this respect. While the overall eating out market has actually gone down by almost 5% in five years, Cyril Lavenant, director of Foodservice UK, said casual dining oﬀers people the best of both worlds: 'speed combined with a good ambiance'. While casual dining has increased traﬃc by 11.6% in the last five years, visits to more formal full-service restaurants are down 11.4% in the same period.
service bill and the casual one, and fast food restaurants have seen a comparably much lower increase on the same period, so money's not the be all and end all. Still, that seems to be a good start for Britons. Casual dining can also bank on the family factor – people visit because 'kids like it there'. It's also popular with youth's tight budgets. 'This is definitely not a blip,' concluded Lavenant, who expects fast casual dining to continue to score points against more formal business.
'The new casual dining restaurants are proving popular with people who want good food in a pleasant environment but who are also keeping an eye on what they spend,' added Lavenant. There's only a £3.27 diﬀerence between the average full
Vine-inspired You might recognise the name of the man making Matthew Clark's new cider. And while you'd probably associate Bruce Jack with his winery Flagstone, and his work with massive South African wine brand Kumala, in recent times he's been fermenting apples too. Jack claims to have always made cider to his great-grandfather's recipe, but he's recently had the opportunity to formalise this knowledge in Ireland. The result is Orpens, a cider made from fresh juice rather than concentrate. The cider's only been available in Ireland until now, but this new deal will see it available in both the on- and oﬀ-trade in the UK through Matthew Clark and Catalyst Brands. Matthew Clark cider buyer Kathryn Chabowska is banking on cider going in the same direction as craft beer, describing 'an explosion of 'trendy/easy-drinking' craft style brands which have wide appeal to a younger consumer'.
EAT. DRINK. SLEEP
There's more to cocktails than spirits and bitters… tea, for example. If you're one for a creative challenge, Rare Tea Co invites you to celebrate their 10th anniversary by adding tea(s) from their Permanent Collection into an original cocktail.
Keepin’ it casual
Leafy cocktail comp
EAT. DRINK. SLEEP July 2014
hotel news Eclectic Hotels to open fourth Manchester site Eclectic Hotels is opening its fourth property in Manchester, luxury boutique hotel King Street Townhouse, in spring 2015. The hotel will be opening in a Grade II listed building that was originally built in built in 1874 for the Manchester Salford Trustees Bank and has recently been used for oﬃces. Manchester City Council have granted permission for Eclectic Hotels to transform the space into a 40 bedroom townhouse hotel. The building is located in Booth Street, in Manchester’s Upper King Street Conservation Area and will be Eclectic Hotels’ fourth hotel in the city where the group also operates Great John Street hotel in Manchester City centre, and the Didsbury House and Eleven Didsbury Park hotels in Didsbury. Luxury townhouse Work is due to start on the building in the next few months, and the building will be getting a new rooftop extension with an infinity spa pool and terrace. The finished hotel will also feature the Tavern bar and restaurant, a south facing garden and events space, afternoon tea rooms, and space devoted to conferences and events. King Street Townhouse has been designed by AEW Architects and planning consultancy company Turley has secured listed building consent and planning permission for the site. Eclectic Hotels’ owner Eamonn O’Loughlin said: “We have worked closely with Manchester City Council and our design team to create a luxury townhouse hotel with in the King Street conservation area. We are very grateful to the city’s planning department for their support and guidance. I remain heavily involved in the project on a daily basis to ensure the concept we have devised is made a reality and hopefully welcomed by the public.” Turley Heritage’s associate director Katy Lightbody said: “This is an impressive Italian Renaissance former bank and the scheme successfully reconciles the sensitivities of the listed building with the need for new contemporary accommodation. We look forward to seeing work commence on site.”
St Giles reveals UK hotel expansion plans
Wahaca to open in Cardiff
Hotel brand St Giles has revealed plans for a £300m development in Blackfriars, along with expansion of its Heathrow hotel and the potential opening of a small hotel in Richmond.
Wahaca has signed a 20 year lease for the site at St David’s shopping centre, which ranges over two floors and is 5,600sq.ft in size. The site will have an outdoor seating area and is located close to John Lewis and Jamie’s Italian.
Following the announcement that St Giles Hotel Group is allocating an initial sum of US$160m for expansion in North America, Europe and Africa, the groups’s head of UK, Europe and USA Abigail Tan gave BigHospitality the details of the UK plans. “US$160m is a very conservative figure. In the UK alone the first cash injection will be £100m, but the total project will be around £300m. This will be spent on a mixed residential, commercial and hotel project in Blackfriars,” she said. St Giles’ parent company IGB Corporation has entered into a joint venture for a mixed development project on a 1.81 acre site in London Blackfriars for US$196m. Due to be completed in about three year, it will include a 400-bedroom St Giles Premier hotel with innovative dining and entertainment concepts. “The hotel portion of that will join our St Giles Premier category, but there is the potential for it to go into our luxury brand collection,” added Tan. “We’re still in the very early stages but as part of the concept we would like to oﬀer a good retail mix for the ground floor and to make use of the great views we have of London. We will also use new technology to create a diﬀerent experience.”
Mexican street food restaurant Wahaca is to open its first site outside London and the South East this autumn at St David’s in Cardiﬀ.
Thomasina Miers from Wahaca said: “Cardiﬀ is a young, vibrant city with a fantastic concentration of retail and leisure. We are delighted to be opening our first regional restaurant and are confident that the people of Cardiﬀ will love our fresh, sustainable Mexican oﬀer.” Julian Wilkinson, regional director at intu, commented on behalf of the St David’s Partnership: “This is a huge coup for St David’s, Cardiﬀ and for Wales. The food at Wahaca is fresh and exciting and will be a welcome addition to the oﬀer within St David’s and the city centre. Attracting key leisure operators to St David’s is vital to ensure shoppers are well served with a wide range of food and will stay and shop longer.”
It happens. From muddy footprints in your foyer to drink spills in your bedrooms or food splatters in your restaurant; accidents are inevitable. And when unsightly mess is created, it’s important that you respond quickly to prevent staining and preserve the appearance of your hotel. Kärcher’s range of professional cleaning machines includes scrubbers driers, vacuum and carpet cleaners, sweepers, steam cleaners and pressure washers, to help you clean up after an accident – whenever and wherever it happens. For more information on how Kärcher can make a difference, call 01295 752 142, email firstname.lastname@example.org or visit www.karcher.co.uk
EAT. DRINK. SLEEP July 2014
Liberis joins funding portal Hospitality sector funding provider, Liberis has become the first revenue-based funder to join the rapidly-expanding finance portal alternativebusinessfunding.co.uk – which aims to support SMEs requiring non-bank funding solutions. Liberis is a significant addition to the funding portal - broadening the range of funding options on offer, especially for micro (0-9 employees) and small businesses that are often turned down for bank funding. Worryingly for SMEs, OnePoll research, commissioned by Liberis and launched today, shows that almost a third of micro businesses (32 per cent) have been turned down for bank funding. As a result, almost two thirds (60 per cent) had cashflow problems or missed a business opportunity. The research also shows micro businesses (62 per cent) are less likely to seek alternative funding sources than their larger SME counterparts, mainly because they don’t know where to look.
portal explaining different alternative funding options would be useful. The Breedon Report recommended in 2012 that a system of ‘signposting’ rejected customers from the banks to the alternative non-bank sector would be highly effective in distributing SME finance. Liberis is the UK’s largest provider of business cash advance and has facilitated funding of more than £75m to SMEs, with a customer renewal rate of 75 per cent. It provides businesses with a cash injection, from between £2,500 and £300,000, based on future credit and debit card sales. Payback is only made as the business earns, so mirrors cash flow. It’s unsecured funding so no asset-backed guarantees are required.
Liberis CEO, Paul Mildenstein said: “It’s great to be part of this unique resource for SMEs that are unable to get bank funding, or are looking for a genuine partnership approach to funding their business. We bring to the portal another valuable and The OnePoll research also found that unique funding source, especially for micro almost two thirds of micro businesses (60 and smaller businesses that need flexible per cent) said being aware of an online finance that fits their business. The portal
has fast become an indispensible source for all SMEs; so finding an appropriate source of money has never been so straightforward and with such high success rates.” Since launching in March, the alternativebusinesfunding.co.uk portal, which brings market-leading alternative financers together for the first time under one umbrella, has already helped thousands of business owners discover alternative funding options suitable for their business, through its free, simple to use funding traffic-light system. Adam Tavener, chairman of pensionledfunding.com and catalyst for the alternativebusinessfunding.co.uk collaboration, said: “We’re delighted that Liberis has joined the portal as it provides another alternative type of funding for businesses owners, particularly those at the micro end. And, with Zopa, Angels Den, crowdfunding and pension led-funding on the portal we have many options, including those for under-served start-ups that may have no filed accounts or strong credit histories – often required by banks and Peer-2-Peer or invoice trading.”
EAT. DRINK. SLEEP
Taste, see and experience There will be a line-up of top chefs in the Fine Food Forum, all participating in live cookery demonstrations. Keep up-to-date with current flavour trends, be inspired by menu design advice and see the latest techniques and ingredients being used in the industry’s top kitchens. Visitors will be able to gain valuable business advice in the Small Business Forum. Industry experts will cover a range of topics including start-up, distribution, merchandising, product labelling and social media. A taste of sweet success Speciality Chocolate Fair is located within Speciality & Fine Food Fair and is the UK’s only dedicated trade event for fine and artisan chocolate. This ‘show within a show’ even has its own theatre. The return of everyone’s favourite, Speciality Chocolate Live, is set to inspire with many top pastry chefs and chocolatiers, demonstrating skills and flavour combinations.
Sourcing fabulous products A few products to whet the appetite ahead of the Fair... tasty yet healthy, Nim’s fruit crisps which are ‘dried not fried’. These are perfect for bar snacks, to garnish a dish or to add a little crunch to a salad. Why not also use as the final touch to a dessert! WHAT Grand, London on the 7th, 8th and Avlaki Superb Organic Olive Oils has The UK’s leading free to attend B2B 9th September. Showcasing the best launched Lesvos Groves - completely showcase of fine food and drink... in artisan food and drink; it is the unfiltered and unadulterated, this is Speciality & Fine Food Fair - incorporating opportunity to source products from over a quality olive oil from Greece. The 5 Speciality Chocolate Fair. 600 British and international exhibitors, litre container is economical for chefs. see live cookery demonstrations and Another kitchen essential is the new WHEN discover new ingredients and ideas. Hot Garlic Pickle from Hawkshead The essential diary dates are Sunday 7th to Visitors can also engage in seminars, Relish. Wash this all down with a swig Tuesday 9th September 2014. business forums and network with of Frobisher’s premium Cherry Juice industry peers. Featured within the show - which is bursting with plump and WHERE is Speciality Chocolate Fair, the UK’s luscious cherries, famed for their high Olympia Grand, London largest showcase of luxury and gourmet levels of antioxidants. chocolate. This year the 15th annual Engage in the show buzz on social Speciality & Fine Food Fair Last year’s show received an media @Speciality_Food and @ is returning to unprecedented number of new products, SpecialityChoc using the hashtags Olympia appealing to retailers, hospitality #SFFF14 and #SCF14. providers and foodservice operators. 2014 is set to be even more successful, Event Director, Soraya Gadelrab, with over 12,000 buyers says; “If you are a chef or run a deli, and industry professionals farm shop or any other fine food expected to attend. The show retail outlet, there really is no better has also attracted many opportunity to find new products first time exhibitors and suppliers. The show is brimming including with novel ideas so I encourage you Chocolat to put your shopping list together Madagascar, and come down to Olympia to tick Caymanas it oﬀ. I guarantee you’ll also find Rum Cakes something you didn’t know you were and Sensible looking for!” Dave.
Speciality & Fine Food Fair incorporating Speciality Chocolate Fair.
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Boutique luxury on the wild side The Mansion at Port Lympne Reserve has opened its doors to guests as a new boutique hotel. Located in beautiful grounds which are home to many rare and endangered species, this will be the only hotel to be found inside a wild animal park, oďŹ€ering guests a truly unique experience. The Edwardian Mansion is also steeped in history, having once been a private home visited by the likes of Sir Winston Churchill, Prince Edward and Mrs Simpson and Lawrence of Arabia. The living quarters have now been transformed into six individually decorated bedrooms and suites for visitors to relax in while enjoying unrivalled views across the Romney Marsh and English Channel, before waking to the sounds of exotic wildlife. Inspired by their unique settings, the suites include: Rex Whistler Room Named after the artist, designer and illustrator who decorated the Tent Room in the 1920s (which can still be seen today), this bedroom above the entrance enjoys charming views across the unique hippo water feature. Decorated in blue and yellow and benefitting from the original built-in wardrobes and en-suite bathroom, the room includes a king size sleigh bed. Chaplin Bridal Suite Indulge in a stay in this romantic bridal suite, with private sitting room, original luxurious marble bathroom and king size bed. With a colour scheme to compliment the indulgent bathroom and views of the sunrise, couples are sure to adore this beautiful suite on the night of their wedding. Charlie Chaplin was a regular guest at the Mansion in the 1920s, when he would enjoy parties and himself entertain fellow visits. Sir Herbert Baker Room A beautiful twin bedroom with views across the south terrace and Romney Marsh and extending to the English Channel, this room is inspired by the man who designed the original house, taking inspiration from the Dutch colonial style. Guests can relax in their own en-suite or doze on their individual sleigh beds.
Sir Herbert Baker Room A beautiful twin bedroom with views across the south terrace and Romney Marsh and extending to the English Channel, this room is inspired by the man who designed the original house, taking inspiration from the Dutch colonial style. Guests can relax in their own en-suite or doze on their individual sleigh beds. Sir Winston Churchill Room A regular guest at the Mansion – indeed within the Churchill Collection are many paintings of the grounds by the great man – it is only right this famous leader is celebrated in the name of a room. With a colour scheme inspired by the vibrancy of the southern terrace, this bedroom looks out over the grand pond and cascading fountain. It also includes a king size bed and en-suite. TE Lawrence Room Another famous visitor, Lawrence of Arabia names this bedroom to the west side, giving guests the opportunity to enjoy evening sun from the king size four poster bed (without canopy). With a colour scheme prompted by the evening autumnal light, the room overlooks the famous Lime Tree Avenue, Trojan Steps and West Terrace. One particular visit saw TE Lawrence take part in a fly past of the surrounding area with other guests – cheered on by residents who had never before seen aeroplanes. Sir Philip Sassoon Bridal Suite This politician and art collector was the original owner of the Mansion, having commissioned its creation shortly before the First World War because he needed a home in his constituency where he could live for two months of the year during the summer recess. It is therefore only fitting that this most luxurious of the bridal suites is named in his honour. Couples can indulge in beautiful sunsets and enjoy the comfort of a fourposter canopy super king size bed. The suite also includes private bathroom and dressing room. The renovation of these rooms and suites has helped restore the grand building to its original purpose, providing an elegant and luxurious escape. Sam Lloyd, Hospitality and Events Manager at Port Lympne Reserve, explains: “I’m very excited about the renovated Mansion as it starts its life as a hotel, weddings and events venue for the people of Kent and beyond. “The Mansion’s early life was as a home where parties were thrown and guests could then spend the night, so I am particularly proud to be able to return the property to its original use.” Once guests have finished their delicious breakfast, hotel guests will have the opportunity to combine a relaxing and luxurious retreat with a wild day of safaris and animal experiences as the package includes entrance to Howletts Wild Animal Park as well as Port Lympne Reserve. In addition, afternoon tea or picnics will be oﬀered on selected weekdays and Sundays, as the perfect way to relax after a day exploring. The transformation of the Mansion into a boutique hotel was the ultimate step in Port Lymnpe Reserve’s plans to create a truly unique safari resort, which already oﬀers family glamping at Elephant Lodge, VIP luxury at Livingstone Cottage and an authentic African safari at Livingstone Lodge. This is soon to be followed up with plans to create a new Tree House Hotel, a luxurious treetop retreat oﬀering breathtaking views across the park; and Pinewood, an immersive overnight experience for school children. The latter will be in close proximity to the animal enclosures, giving guests the real feeling of camping in the wild. In addition, a new restaurant that allows guests to take freshly made pizzas and a selection of other delicious food to their tents was opened for the 2014 season.
For further information and to book please visit www.aspinallfoundation.org/short-breaks or call 0844 855 0274.
EAT. DRINK. SLEEP July 2014
A POPULAR bar in Manchester city centre has had no reported bag theft since customers started using an ingenious clip which can be fitted inconspicuously under tables. The Manchester Bierkellar, a theme bar boasting a wide range of German beers and a Bavarian style menu, has had a number of Chelsea Clips fitted in its dining area, which can seat more than 200 customers. The busy venue, which features 4 bar areas, regularly attracts more than 1,500 people on a Saturday night. Bags left unattended on the back of chairs or on the floor are prime targets for bag thieves but the clips offer customers peace of mind as they relax with a drink or eat a meal with friends.
Turning The Tables On Bag Thieves fact, anywhere a customer may need to secure their belongings. Handbags often contain a number of financially valuable or sentimental items. Each time a handbag is stolen, women are said to face an average bill of £109 to replace the bag and its contents. More than one in 10 women carries a bag worth £250 or more.
Luxury department store Harrods recently placed a large order for the Chelsea Clip Following a recent crime impact survey to deter handbag theft and is using them carried out by Greater Manchester Police, all under tables in their dining and bar areas. licensed premises in Manchester are now required to fit under table clips to deter The clips are also being used successfully handbag theft. in Wrexham, where local police have recommended them to nightclub owners The Chelsea Clip is a unique deterrent, following a spate of bag theft at latewhich has a proven track record of night venues. preventing opportunist bag theft from public places. Produced by security Signage is being used to advertise the company Selectamark, it is an injectionuse of the clips under tables, which police moulded nylon hook from which a bag, think has been a deterrent in itself. Since rucksack or camera case can be suspended the clips have been introduced there by its own strap. have been no bag thefts reported from any of the clubs. Two hands are needed to remove an item from the Clip, making ‘handbag snatching’ Suitable posters and other display virtually impossible. It can be easily fitted to material such as window and menu tables, walls, bars, behind lavatory doors - in stickers should always be used in
conjunction with The Chelsea Clip as a deterrent to thieves and as a reminder to both customers and staff that the clips are there to be used. The labels, which carry the wording ‘Secure your bag here’ can be placed around the neck of a wine bottle to advertise the clips. One London council had the labels printed in different languages so that tourists and visitors to cafes and restaurants could be alerted to the risk of bag theft but protected from it at the same time. Hotels, pubs, restaurants, bars and cafes in the London Borough of Westminster and at Angel in the London Borough of Islington are also using the Chelsea Clip as a solution to the problem of bag theft. Cafes belonging to the anti-crime scheme Café Watch including Starbucks, Eat, Costa Coffee, Coffee Republic, Pret and Café Nero are all benefiting from the additional security offered by the clips. As well as eating and drinking establishments, the Chelsea Clip can be used in changing cubicles in shops and sports facilities.
Original Handbag Clips
Protect your investment with the Chelsea Clip Bag theft is a growing problem in the UK. Advertising and installing Chelsea Clips at your cafe, bar or restaurant will protect your customersâ€™ belongings and your customer base. Chelsea Clips are simple to install and prices start at just ÂŁ2.55 For more information visit
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+44 (0)1689 860757 Selectamark Security Systems plc, 1 Locks Court, 429 Crofton Road, DA0197/1 Locksbottom, Kent, BR6 8NL.
EAT. DRINK. SLEEP July 2014
New Granite Transformations Worktop Finish Is All White Right now, it’s all about white kitchens according to interior design bibles from Country Living and Elle Décor, to Architectural Digest. Even the esteemed Wall Street Journal says that all-white kitchens are amongst the top interior design trends for 2014. What better time, then, for kitchen and bathroom makeover experts, Granite Transformations, to launch their new Hydra White worktop finish. With 67% recycled glass content, including mirror fleck for subtle highlights under halogen lamps, this surface also chimes in with current consumer demand for eco-friendly materials. With cool, classless white making a comeback in everything from kitchens to cars, experts are attributing this to the ‘Apple eﬀect’, referring to iPhones, iPads and other gadgets being produced in this fashionably minimalist shade. White is clean, crisp and bright: it makes a kitchen feel open, airy and spacious, reflecting back natural and artificial light. In colour psychology terms, it is also the complexion of new beginnings. What’s even better abut Granite Transformations’ slimline, lightweight, yet highly durable Hydra White recycled glass material is that it can be fitted directly over dark stone countertops and other work surfaces, creating an instant ‘new beginning’ for home owners. Granite Transformations showrooms around the country can also fit replacement cabinet doors and drawer fronts in Satin White, high gloss Snow Larch and acrylic Ultra Gloss White to create a fashionably all-white kitchen. This means you can be totally on trend, without all the usual demolition, dust and debris of a total kitchen rebuild. Monochromatic tones are already the most popular worktop finishes amongst Granite Transformations’ customers, with Black Star and Nero Stella the two most popular and recycled glass White Star the next favourite. New Hydra White is slightly crisper in appearance and more finely textured, with flecks of recycled mirror, aventurina and semiprecious stone. An agglomerate material only a quarter-inch (6.7mm) thick, it is composed largely of recycled glass and a minimal amount of clear polyester resin, to give it outstanding strength, flexibility and abrasion resistance. The glass content is both pre-consumer and post-consumer, from clear bottles, containers and headlamp glass, and it imparts exceptional resistance to heat, water and ageing. Hydra White can be used for kitchen worktops, waterfall ends, gentlycurved breakfast bars, island units and splashbacks; although it is equally suitable for the bathroom, as shower surrounds, bath panels, vanity countertops and hard flooring. Priced from £385 per square metre, Hydra White surfaces are fitted by factory-trained craftsmen and are covered by Granite Transformations’ unrivalled lifetime material warranty. It can be complemented by the latest white appliances for a minimalist look, as well as white, pearl and silver glass mosaic tiles from the Trend range, also carried by Granite Transformations. To check out the nearest Granite Transformations showroom, visit the website at www.granitetransformations.co.uk or call 0800 044 5393.
Granite Transformations www.granitetransformations.co.uk 0800 044 5393.
EAT. DRINK. SLEEP July 2014
Three- or four-burner segmented cooktops Bertazzoni’s 24-in. Segmented Cooktops oﬀers customers a choice of three or four gas burners. The three gas burner option includes the dual-control power gas burner that features an inner and outer flame that can be controlled independently or together. This burner has a range of 750 to 18,000 BTU. The four gas burner cooktop is manufactured in aluminum and features diﬀerent heating zones, including rapid, semi-rapid and auxiliary burners.
Counter Culture: Milan Style
Four-door refrigerator Dacor has introduced its Distinctive 36-in. Four Door French Door Refrigerator that oﬀers three coooling zones with a single zone that allows uesrs to transition between fresh and frozen cooling modes. The appliance features BlueV lights that preserve the freshness and vitamins of produce while FrostWhite LED lighting provides good visibility of the contents. It also oﬀers digital touch controls on the external panel and 22 cubic feet of total storage.
Faucet has reversible mounting hardware
Blanco's Culina Mini is crafted with a closed coil for tangle-free operation that is easy to clean. A magnetic spray holder allows the faucet to glide easily into place. The faucet has a solid brass body with a polished chrome or satin nickel finish option. It reaches 7 7/8 in., has a spout heigth of 7 in. and a faucet height of 17 1/8 in. Reversible mounting hardware adapts to thick or thin mounting surfaces. The faucet has a 2.2 gpm flow rate and is available in the 20 percent CAL Green water-saving model.
Held in Milan, Italy this past April, EuroCucina, the International Kitchen Furniture Exhibition, provided attendees with a wide array of product and design ideas sure to spark creativity and get the design juices flowing – particularly in the countertop and island arena. Both aesthetic and functional innovations were on display, some of which showcased the traditional island in a completely new light. Anyone who enjoys European design will appreciate this author’s reaction – that this was an enormous wealth of inspiration and fresh impressions for our eﬀorts in designing the spaces we spend our time developing for our clients. Of the many design concepts that were evident, it seems that the opportunity to develop our treatment of countertops is most worthy of discussion. Counter culture, Milan style, showcased quite a few ideas that might be viewed as revolutionary here in the U.S., with unique detailing and functional integration that could translate well to kitchen design here. Let’s look at what’s trending in Europe when it comes to countertops and islands.
pietra solid surface worktops
Its all in the detail Deralam have now available large stocks of 25mm solid surface worktops ready for nationwide delivery. For samples and Display stands, please contact our national sales office Deralam Laminates Ltd, West Coast Park, Bradle Lane, Standish, Wigan WN6 0YR southern depot : Units 10 + 10+ Woodside Park, Foster Av. Dunstable LU5 5TA National Sales Line: Tel: 01257 478540 Fax: 01257 478550 Email: email@example.com www.deralam.co.uk
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Benefits of using KDC Our services include; Structural cleaning, Cooking equipment cleaning, Extraction cleaning, Canopy and filter cleaning, Ductwork cleaning. At Kitchen & Duct Cleaning Ltd we are committed to maintain your kitchen to the very highest standards, and the benefits of this include the following points: t"WPJESJTLPGQSPTFDVUJPOCZ&OWJSPONFOUBM)FBMUI t$SFBUFBTQBDFXJUICFUUFSXPSLJOHDPOEJUJPOT t3FEVDFSJTLPG DPOUBNJOBUJPOCZCBDUFSJB t3FEVDFSJTLPGQFTUJOGFTUBUJPO t*NQSPWFUIFJNBHFPGZPVSCVTJOFTT
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Kitchen Extraction Cleaning Kitchen & Duct Cleaning Ltd specialise on Kitchen Extraction Cleaning which includes removing the grease on canopies, filters and ductwork which are a real fire risk, which can be prevented by regular specialist cleaning. We can advise you on frequencies; generally three , six and twelve monthly intervals. We work with a large number of businesses including Restaurants, Canteen Cleaning, Pub, kitchen cleaning, Catering facilities School extraction cleaning. Legal Requirements Health & Safety at work regulations and the Fire Regulations require that those responsible for the workplace must carry out a risk assessment of the grease extraction systems and act upon the results of the risk assessment to eliminate or at the very least minimise the â€˜Risk of Fireâ€™
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B-52 Layer equal parts in the order given. This is the ONLY way to make a B-52
EAT. DRINK. SLEEP
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Strawberry Daiquiri Pour the rum, crème de fraises, lemon juice, strawberries and ice into a blender and process at slow speed for 5 seconds, then at high speed for 20 seconds. Pour into a chilled glass.
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Fuzzy Shark Add Peach schnapps, orange juice, and 1 cup of crushed ice into blender. Blend until smooth. pour into glass to with blue curacao. Do not stir.
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Erotica Fill a Collins glass almost full of ice cubes. Pour all ingredients into Collins glass. Stir well, garnish with an Orange slice and a Maraschino Cherry, and serve.
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Cuba Libre Pour the rum and lime juice over the ice. Top up with cola.
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EAT. DRINK. SLEEP July 2014
Fire In The Sky Mix Orange Juice and Cola then add grenadine to flavor. Three parts Cola, one part Orange Juice. Garnish with Orange and Cherry.
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Freddy Fudpucker Pour the tequila and galliano over the ice and top up with orange juice.
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Dr Pepper 3/4 Fill granity hi-ball or similar toughened glass with 1/4 pint of coke & 1/4 pint of lager. place empty glass next to glass with ingredients. rest shot glass with 1 measure of amaretto on edge of two glasses, knock shot glass into glass with other ingredients in. It will froth up knock back in one straight away. Can be done with multiple glasses in domino eﬀect!
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EAT. DRINK. SLEEP July 2014
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THIRTY SIX By Nigel Mendham
Thirty Six is a refined dining room in the Mayfair area of London. Making your lunch or dinner a pleasurable experience throughout, the team boast the perfect blend of passion and knowledge when it comes to indulgent British ingredients with a modern twist. A lively, relaxed atmosphere helps the conversation flow freely, The Dukes Bar is the ideal setting for a glass of wine after a hard day’s work, to then move comfortably through to main dining room of THIRTY SIX where you’ll enjoy your pick of a balanced, carefully thought out menu. Head Chef Nigel Mendham, awarded three Michelin Rosettes, brings with him a wealth of experience and love of quality ingredients reflected in every dish. The food here is focused very much on flavour and texture with dishes such as the confit duck (as featured opposite) or the beautiful Pork Textures, the ingredients of which are clearly sourced carefully to oﬀer the best meat with the punchy flavours. For the main, The Butternut Squash, with Lentils, Goat Curd & Rich Savoy Cabbage shows a Chef delivering on flavours and aesthetics rather than hiding behind expensive cuts or gimmicks, a pleasure to taste. Finishing with the Rhubarb & Custard twist, with a ginger crumble, velvety Bourbon Vanilla & Sorbet, only the best is selected for THIRTY SIX & DUKES discerning guests. The Hotel known for the infamous “Shaken not Stirred” Line has a Diamond Forever with this fantastic restaurant. To book a meal at THIRTY SIX By NIGEL MENDHAM at DUKES ST JAMES LONDON contact 0207 491 4840 or visit www.dukeshotel.com Nightly rates in a Dukes room at DUKES ST JAMES LONDON start from £290 inclusive of VAT. For more information please call 020 7491 4840 or visit www.dukeshotel.com
EVEN™ Hotels Announces Cork & Kale™ Wellness-Focused Food and Beverage Concept IHG’s Newest Brand Works with Vucurevich Simons Advisory Group and SPE® Certified to Develop Branded F&B Platform Made with Simple.Natural.Good. Ingredients
EVEN™ Hotels, InterContinental Hotels Group's (IHG) newest brand, created to meet the needs of wellness-minded travelers, today introduces the Cork & Kale™ food and beverage platform focused on simple, natural and good ingredients. The F&B platform is based on the EVEN brand's commitment to oﬀering guests a variety of healthy and great tasting menu options that elevate their hotel experience while helping them maintain their routine on the road. The Cork & Kale platform is a consistent F&B oﬀering, which will be available at all EVEN Hotels properties, the first of which are set to open before the end of June 2014 in Norwalk, Connecticut, and Rockville, Maryland. Vucurevich Simons Advisory Group (VSAG), developers of the American family farmer-inspired Founding Farmers restaurant and Farmers Restaurant Group, based in Washington D.C., and SPE®Certified culinary nutritional consultants collaborated with IHG to develop and provide nutritional analysis for a menu consisting of high-quality food and fresh ingredients, with many menu items meeting SPE’s Sourcing / Preparing / Enhancing certification requirements. In helping to develop the custom oﬀering, VSAG worked with IHG to design a new hotel F&B service model and planned, designed and built a working test kitchen used to validate all recipes, equipment and processes.
Mindfuel Experiment Demonstrates Meetings Menu Boosts Brain Power New academic research from Manchester Metropolitan University into the eﬀects of meetings food on delegates, found a 20% increase in mental competence among delegates that ate from a healthy food menu. The research was commissioned by Holiday Inn to demonstrate the improved productivity of those who select the hotel groups new, market leading Food For Thought menu bursting with freshly prepared dishes - over traditional meetings food. The universitys Food Research Centre conducted the experiment with two groups of delegates, both groups took part in the same full day conference with a series of seminars and cooperative learning exer cises and presentations. Throughout the day the delegates were fed and four cognitive tests undertaken one group was served food from a traditional meetings menu and the other was fed the new Holiday Inn.
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Restaurant for Sale If you ask a "marketer" what are the basics of business, he´ll tell you that in order to sell something a link has to be made to one or more of our needs as human beings. Accordingly to Maslow´s Theory our needs are segmented into five hierarchical chapters: physiological or basic life survival, safety and security, love and belongingness, self-esteem and self –actualization. Applying this theory to marketing, your ability to eﬀectively appeal to one of these motivational drivers is a key determinant of your potential success. Hotel business is answering many of the needs that we have. Sleeping and eating are clear physiological needs for us, right? There are many other needs that our industry covers. Some related to safety and security, belongingness, self-esteem… Let´s talk about business. Today the world is in a crisis. Actually, half of the world is in a strong crisis and the other half has been and still is in a chronic crisis. Too many small business, restaurants and bars, close because "the revenue doesn´t pay the bills". In many cases new entrepreneurs take over, with the hope to survive, confident they can do better than others. Some are experienced managers or waiters, some immigrants convinced of their capability to succeed, some savers willing to go into business… We keep seeing this businesses struggling. Owners complain… "it´s because of the crisis. Before everything was diﬀerent".
PLATINUM MINI INSTANT
EAT. DRINK. SLEEP July 2014
food Customers losing their taste for big casual chains New data shows that patrons get the best experience when dining at smaller full-service chains, independent restaurants and fast casual operations. Let’s hope it’s familiarity that’s breeding customer contempt for large casual dining chains and not their food and service. As the results of the just-released American Customer Satisfaction Index (ACSI) make clear, it’s smaller chains and independent restaurants that are delivering what diners expect from a full-service restaurant experience these days. Customers are still somewhat enamored with the big chains, but they love them a little less—in some cases, a lot less—than they did even a year ago. The 2014 edition of the annual ACSI study found that overall customer satisfaction with restaurants is holding steady. The industry posted the same score—an 80 on ACSI’s 100-point scale—as it has for the last three years. However, a closer look at the individual components that make up the overall score suggests that customers have grown weary of large national chains. They’re getting more of what they want from newer, smaller industry players.
3 ways to get families back into 3 steps to smooth out your restaurant’s cash flow your restaurant NPD says families with kids are dining at home more. What’s keeping them away?
In the restaurant revenue game, every bite counts, whether it’s a king-sized chomp or a tiny-sized nibble. As such, restaurants should be quick to react when trends indicate a segment of the population is dining out less and less each year. Visits by families with children have been declining since 2008, according a new report from the NPD Group. Families with children made 1 billion fewer visits to U.S. restaurants over the past six years, compared to 306 million fewer visits by adult-only parties, the report indicates. Family dining represents $83.7 billion (20 percent) of total restaurant sales, NPD reports. Full-service restaurants have experienced the majority of the declines, accounting for 70 percent of all declines from 2008 to 2013. “In order to bring back parties with kids to the restaurant table, operators and manufacturers need to understand what influences and motivates them to visit,” Bonnie Riggs, NPD foodservice industry analyst, says in the report. “They need to keep in mind that kids are also an important audience since they have considerable influence on restaurant selections.”
Relaxing a rigid approach to bill paying can help alleviate some of the stress. Without cash on hand to pay vendors, meet payroll and cover the rent and utility bills, a restaurant doesn’t open the next day. And forget about profitability at the end of the year. Unfortunately many of the cash flow pains suﬀered by restaurateurs and other small business owners are often the result of rigid cash management practices. With some simple tricks, the ups and downs of income versus expenses can be smoothed out. Try this strategy: 1. Don’t pay everything at once. We regularly see clients sit down, line up their monthly bills and write all the checks at once. They hope that they put aside enough cash or that their upcoming sales will float their payments through. These costs eat up cash flow and bounced checks can ruin relationships with those who are currently oﬀering you credit. While it is okay to write out the checks all at one time, you need to put the checks into a “holding pattern.” Mark each envelope with the date you should mail it to land on time and without crashing into another check. Stagger the payment dates by the importance and disburse checks accordingly. 2. Make it real! Pay on revenue you have, not on the sales you are hoping to make. Would you land a plane hoping that the runway is beneath you in that fog bank? No, you want to know it is there, so only make payments knowing your sales are in the bank. If you know what you have, you will know what you can pay. 3. Invest in a payroll service. The two biggest drains on cash flow are payroll and sales taxes. It may seem like an unnecessary cost for very small businesses, but a good payroll service can be invaluable, particularly in the collection and payment of payroll taxes. Rather than worry about saving the money and making progress payments to federal and state agencies, let the pros do it.
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Doing the Right Thing? Taking action on sustainability can be complicated and, occasionally, counter-intuitive. Leading organisations such as Whitbread, Centre Parcs & Macdonald Hotels work with the Carbon Trust to set sustainability strategies and build effective action plans to Measure, Manage and Reduce their environmental impact. And they demonstrate their environmental credentials by certifying to The Carbon Trust Standard, a truly impartial and independent standard that sends a powerful message to customers and employees. “As consumers become more discerning it’s not enough to do the bare minimum when it comes to sustainability. We see our sustainability strategy as an opportunity, not a compliance exercise, both in terms of future revenue growth and protecting existing value.
The consumer of 2014 is as likely to If you would like to find identify water, waste and depleting out how working with The resources as carbon when talking Carbon Trust can benefit you, about sustainability. A comprehensive please call us on understanding of and engagement 0207 170 7000 or visit with all of these issues should therefore www.carbontrust.com be a crucial part of any business’s core strategy and this is a prime reason why Whitbread has been motivated to work with the Carbon Trust to understand our impact, set meaningful targets and take action to become more sustainable. This has resulted in us being one of the first companies to achieve the Carbon Trust Standard for carbon, water and waste reduction.” Chris George, Head of Energy & Environment at Whitbread Of course, we’re delighted to work with industry leaders, but we also support independents and smaller chains to great effect.
EAT. DRINK. SLEEP July 2014
Anodyne Among the Small Minority Investing in Real-Time Coffee Apps Milwaukee’s Anodyne Coﬀee Roasting last week launched a new app designed to build loyalty, keep customers informed of current coﬀee oﬀerings and serve as a kind of one-stop brewing tutorial center. The app is in large part a response to the fact that nearly 50 percent of visits to Anodyne’s website are from mobile devices and tablets, according to Anodyne owner Matt McClutchy. “We believe that by going native on mobile — Apple and Android — we can increase the level of engagement and potentially oﬀer better service and information to our customers,” McClutchy told Daily Coﬀee News. “We do plan on making our website more friendly to mobile devices.” But from a consumer interest perspective, there is a far more exciting reason Anodyne spent the time and money to develop the app. Says McClutchy, “Some very big fans of our coﬀee wanted to know what drip coﬀees were selling at each cafe each day and that is how the idea began to get traction.”
Introducing the Barista Guild of Europe and the European Barista Camp
How to Brew the World’s Best Aeoropress: The 2014 World Champion’s Recipe
One of the most exciting program announcements at World of Coﬀee in Rimini last week was that of the first European Barista Camp, being organized by a heavy-hitting group of coﬀee professionals working to develop the Barista Guild of Europe.
Looking to up your Aeropress game? Who better to instruct than the recently crowned 2014 World Aeropress Champion Shuichi Sasaki of Paul Bassett in Japan, who came out on top among a field of 27 National Champions Monday, June 9, in Rimini, Italy.
Conceptually, the Guild and the camp are similar to their American counterparts, and the BGE solicited quite a bit of input from the Barista Guild of America and the SCAA in development, says longtime barista and trainer Isa Verschraegen, who is producing the camp. “The main idea of the camp is very similar to the BGA Camps: Provide an opportunity for baristas to learn together through a shared experience in a non-competitive and fun environment,” Verschraegen tells Daily Coﬀee News, adding that the camps will use the rebuilt SCAE Coﬀee Diploma System modules, which can apply to a wide range of experience levels. The first European Barista Camp will take place from Oct. 5-8 near Athens, Greece, with early bird tickets starting as low as €350. Of the pricing, Verschraegen says, “We wanted to make this almost a no brainer, so it would be very accessible for baristas all over Europe, some of em who work for a very low wage. We want to recognize them and help them be part of the community, too.”
Like all competitors, Sasaki competed using an Aeropress from Aerobie, Perla Chiquita coﬀee from Cafe Imports, a boiler by Marco, grinders by Mahlkönig and Marco, Bonavita kettles and scales, and cups by KeepCup. For the final round, which took place in sweltering summertime heat on a beach on the Adriatic, Sasaki beat out Slovakian Aeropress Champion Martin Karabiňoš of Dublin Cafe and 2013 World Champion Jeﬀ Verellen of CaﬀeNation. The brews were judged by Tim Wendelboe, James Hoﬀmann and Tim Styles, with Tim Varney casting a final tie-breaking vote after each judge simultaneously pointed to one of each of the three finalists as the winner. For more on the event, including recipes from all three of the finalists, check out the World Aeroppress Championship website.
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The leisure industry is turning to design & fit-out specialist Ark to create inspiring destinations A nationally renowned refit and refurbishment specialist is rapidly developing a reputation for creating contemporary designs and unique destinations capturing the imagination of restaurant, bar and leisure customers throughout the UK. When it comes to the development of modern interiors, with the ability to blend traditional surroundings with the cutting edge and contemporary, companies are increasingly turning to Ark (www.arkshopfitters.co.uk), who have amassed an impressive portfolio of hotel interiors, restaurants, bars and leisure environments. Part of Yorkshire-based Strata Holdings Limited, Ark oﬀers full-service design, fit-out and refurbishment solutions for organisations across all markets. Some of the company’s flagship projects include: Bristol’s, Attix Lounge Bar; B El Toro Tapas Bar & Restaurant and luxury
health resort, CV Spa. Graham Fisher, Ark Director, said: “We have a great team with the experience and expertise to undertake refit and refurbishment work across the hospitality and leisure sectors. We provide our customers with an extremely high standard of work within strict budgets and schedules.” “With the internal capacity to undertake fit-out, metals engineering, signage, and furniture solutions in-house there are few who can match our scope & breadth.” The team would be delighted to hear from you if you have any forthcoming fit-out or refurbishment projects. Ark’s team are sure that you will be impressed with their innovative ideas, the quality of their workmanship and the value they create. Alternatively, to bring your space to life, please call: 01482 212515 or email Graham at: firstname.lastname@example.org
Henkelman Raises The Bar! Now offering a great Sous Vide Combo
- a top quality vacuum packer and water bath at a very competitive price, all backed up by a top quality service plus 12 months on site warranty on the vacuum packers* and 2 years on the water baths*
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FL14D Clifton waterbath
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Pure vacuum packaging technology Units 1-6 Mountain Farm, Marsh Road, Hamstreet, Ashford, Kent TN26 2JD
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Henkelman probably the best value machines in the world! April 2014 Units 1-6 Mountain Farm, Marsh Road, Hamstreet, Ashford, twitter @henkelmanuk. Kent TN26 2JD
* The warranty inc on-site labour costs and parts (exc. consumables) providing the machine is regularly serviced by Henkelman UK or authorised service partner during the 12 month *The warranty incgiven on-site labour andconsumables. parts (exc. consumables). 2 year warranty given on the water baths exc. consumables. warranty period. 2 year warranty on the water costs baths exc.
EAT. DRINK. SLEEP July 2014
This Week in Kickstarter: Heartbreak Coffee’s Big Plans for Downtown Long Beach
Heartbreak Coﬀee, a Long Beach, Calif.- What are you hoping to achieve in the design? We are going to shy away from the typical glass/metal “laboratory” style design based nano roastery that has been that is so common in third-wave coﬀee shops today. We want our space to be unique — exposed brick, old diner bar, indoor strings of café lights, pastries increasingly busy shipping orders in out of bistro-style cake stands, lots of wood tables, and quirky artwork hand-washed jars with hand-cut labels, is spilling hung on the walls. It’s a little bit gritty, a little bit homey, a tad bistro, and a load hoping to raise at least $55,000 to move of spirit. into a commercial roastery and retail Can you talk about how you source your green coﬀee? space. We love Bodhi Leaf Coﬀee Traders over in Placentia, CA. Nothing beats being able to drive out, talk to them, look at the beans, and come home with a few bags. But I do also source from online places like Coﬀee Shrub, Café Imports, and Sweet Maria’s. Just depends on what I’m on the hunt for.
Head roaster Gretchen Williams and business partner Michelle Bandach have What’s going on the bar? initial approval from the city to move The bar will be long, to accommodate our equipment on one side, and seating from a garage into a 1,200-square-foot on the other. We will have a permanent pourover station, as well as implement batch-brew during morning work rush hours, being that we are in a fast-paced space on the first floor of a 100-plusurban downtown area. We’ve had our hearts set on a La Marzocco Strada 2 or year-old downtown building on Long 3 group-head for a while now, but we’ve heard and seen some really incredible Beach Ave. We asked Williams, who first things coming from Slayer. So that’s a big debate that’s on the table for us right now. caught the coﬀee bug as a barista in 2008, to discuss the vision for the space What might the menu look like? and where she sees the seven-month-old No prepared foods or blended drinks. We want to stay as focused on specialty coﬀee as we can, without being snobby about it. We will oﬀer staple espresso business heading: drinks, as well as special crafted coﬀee drinks like lattes and cold brews that What kind of roasting equipment are you working with? We currently are roasting on a mid-90’s Diedrich IR-3 inside our garage. We plan on moving it into the shop, and roasting on it for as long as we can before having to upgrade to a larger one.
are spiced up with ingredients sourced from Long Beach urban farms and backyards. We will oﬀer locally baked breads and toast with butter, seasonal jams, chocolate croissants, citrus and fruits, cinnamon-based pastries, and popsicles made with our coﬀee during the hot, summer months. We really just want to share our favorite ways to experience good coﬀee with good people in inspiring ways. That’s really what it all it comes down to.
You’re moving into a very large, very old building. How’s the build-out going? The location we are moving into is a historic and beautiful brick building that was erected in 1908, which means over 100 hundred years of upgrades that need to be coded for 2014. It’s not so much complicated as it is tedious. As of this moment, the entire inside has been gutted to its original layout. The brick and ceiling beams have been exposed, and the new concrete floor will go in pretty soon. Oh, and the new storefront entrance should be unveiled any day now. We are really excited about that. How much of the new space will be roasting and warehousing, and how much will be retail? We will have about 1,200 square feet for our total roasting and coﬀee shop space. We are placing our roaster in a visible corner inside the shop, so it will function both as an aesthetic piece of machinery, as well as be our production corner. We want our customers to walk in, grab a cup of coﬀee and see us roasting.
PLATINUM MINI CURVE Illuminated dispense area
SO PURE CELEBRATES SUCCESSFUL LAUNCH Launched last year, So Pure may be a new name, but the company is by no means new to the world of beverage technology.
So Pure looks to combine the best modern technology with a traditional commitment to quality
So Pure’s managing director, Suky Matharu, is delighted with the industry reaction to the So Pure range of coffee machines, with a sleek, stylish and minimal design and a range technologies which seamlessly fit into any business including bean-to-cup, fresh brew, espresso and instant. Suky says: “Our passion and perfection is endorsed through our seal of quality. Inspired by seals found on antique coffee brewing machines, you can rest assured that when you see the So Pure seal, perfection through passion is guaranteed. “We have worked very closely with our trade distributors to ensure that the correct equipment is supplied to the end user.” Suky says his company’s focus lies entirely on the development of user friendly, sustainable and reliable machines using Swiss-Brew quality components, combined with Dutch craftsmanship to produce an authentic Italian cup of coffee. Suky adds: “Our latest machines – the Platinum range – embody the So Pure commitment to beautiful design and superior craftsmanship with glass front doors, multi colour doors, larger branding areas, a larger LED display for customer information, stainless steel details on door, a rotatable cup stand for jugs; a height adjustable cup stand for medium and large; more selection buttons and branding on dispense cover. “We place a heavy emphasis on the in-cup quality – this is what consumers are demanding. This can only be achieved by using high-end products.” Suky says: “We pride ourselves on innovation and insight in the world of beverage technology. Always restless, we strive to achieve perfection through passion and ambition. Our future innovations will align beverage technology to the progressive pace of a modern digital world, seamlessly enhancing your So Pure beverage experience.”
Getting Smart So Pure has introduced advanced interactivity with modules through Wi-Fi and social network connectivity, narrow casting and infotainment displays. Suky says: “Your So Pure module could be the information centre of your environment with live local traffic, weather and news feeds all displayed on the So
Follow the Essential Café twitter feed www.twitter.com/Essential_Cafe
Pure module screen. “With user recognition, beverage tracking and history all accessible through the So Pure App your module will let you know who is your most loyal customer. You can access live sales reports, monitor consumption, usage and machine performance tracking – and use this insight in coffee consumption to maximise sales based on best sellers.” Suky says: “We will introducing remote monitoring and diagnostics of technical issues sent direct to you via e-mail or SMS; remote software updates to applications and firmware; and remote drink settings management; remote refill or cleaning notifications and trouble shooting assistance.” Suky adds: “Large touchscreen displays will transform the customer experience as you customise your drinks order in an intuitive digital interface.”
Getting the coffee right Suky explains: “The classic Espresso, brewed to exacting and adjustable temperatures, making a genuine espresso takes skill. And that’s what you taste when drinking our espresso. “For espresso fans, nothing beats a genuine Italian espresso. Pure enjoyment, of the aroma of fresh, brown roasted, ground coffee beans through which hot water is forced under high pressure. That is espresso.”
Cappucino Three equal parts; espresso, milk foam and heated milk – traditionally only enjoyed before 11 o’clock, Italians frown upon tourists ordering this favorite after lunch. But, with cappuccino prepared from a So-Pure machine customers will be drinking them until late into the afternoon.
Latte Macchiato As much of a visual treat as a treat on the taste buds! Traditionally layered into three parts, first the milk at the bottom, followed by the coffee and the milk foam on top. Latte stands for ‘milk’ and Macchiato for ‘spotted’ as you can see the coffee as a spot in between the milk layers.
Hot chocolate It’s hard to believe, but not everyone is a coffee lover! Which is why So Pure’s machines take chocolate oh SoSeriously. So-much-so that the company believes that its machines teamed with the So-Irresistible new white choco drink sensation from Van Houten, the Swedish masters of chocolate indulgence, means hot chocolate fans are catered for as well. More information: So Pure +44 (0)1902 798606 www.so-purecoffee.co.uk
Imbibe Live 2014 Imbibe Live is the innovative and interactive annual exhibition for anyone who sources, buys or serves drinks in the licensed on-trade.
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Diary Dates: Tuesday 1st July 2014: 10.30 – 17.30 Wednesday 2nd July 2014: 10.30 – 17.30
This is the one and only event that focuses on the entire world of on-trade specific drinks: from wine, beer, cider and spirits, to cocktails, soft drinks, mixers, tea, coﬀee, water and other associated products.
1% Geographical profile of visitors
A packed schedule of features, seminars, masterclasses and tastings are created and led by industry specialists in each drinks category, ensuring Imbibe Live delivers the most comprehensive on-trade programme to improve your drinks oﬀering and knowledge at all levels. Imbibe Live 2014 will return on 1st & 2nd July 2014 at the Olympia Grand. Don’t miss the chance to visit a dynamic exhibition that is full of inspirational ideas, invaluable networking contacts, and unrivalled tasting and education opportunities.
Imbibe Live is designed for wine, beer and spirits buyers, F&B Managers, multi-managed retailers, owners, proprietors, general managers, landlords, restaurant managers, bar managers, bartenders, mixologists, wine waiters and sommeliers. Imbibe Live will actively help drinks staﬀ in the following types of establishment build on their skills and make a positive contribution to their business: restaurants, bars, gastropubs, caterers, hotels, independent retailers, multi-managed retailers, members clubs, nightclubs, premium pubs, private clubs, private sports clubs and specialist drinks shops.
Imbibe Live is packed full of ground-breaking, intelligent features. Check out what's on to ensure that you get the most from your visit. Listen to talks from industry experts, giving you free business advice and inspiration to take back to your establishment. Take part in tastings across all drinks categories, including rare and new products, and learn about the latest trends. No other UK drinks exhibition oﬀers such an enormous selection of features packed with practical ideas that are easy to implement. So make sure you take full advantage of what's on oﬀer.
imbibe live 2014 Olympia Grand Hall, Olympia Exhibition Centre, London, W14 8UX See map » Get directions »
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To advertise within the next issue, contact Matthew on: 01843 580862 or email firstname.lastname@example.org Cocktails
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Eagle Rare Rare Manhattan Ingredients: 50ml Eagle Rare 10yr, 25ml Antica Formula, Dash Peychaud’s, Bitters Method: Put all ingredients into a glass stirring jug over ice. Stir 10 times to dilute. Get out the pre frozen glass from the freezer. Pour ingredients into glass Garnish: Orange zest and a Maraschino Cherry. Glass: Martini/Coupette Antica Sambuca Italian Fizz Ingredients: 25ml Antica Raspberry, 25ml Raspberry Liqueur, 25ml Lemon Juice, 12.5ml Sugar Syrup. Method: Add all the ingredients in a glass over ice. Stir and top up with Lemonade. Garnish: Garnish with a lemon wedge and a raspberry. Glass: Highball
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IS VODKA ÍS Vodka (pronounced "ice" vodka) is a very smooth and clean spirit which made its United States debut late in 2008. This vodka is made using Icelandic water and is distilled seven times from "non-genetiite vodka cocktails or as a well-chilled sipper, IS is a great choice but the California and Nevada markets. However, apparently plans for a larger release are in the works.
At Regency we understand the problem of finding ‘good staff’.
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Translated as ‘Moscow Vodka’, with pure artesian water to create a vodka of outstanding smoothness and authentic character.
Cocktail Staff A large number of our bartenders are talented in the art of ‘flair’ (bottle-throwing & juggling).
DAN AYKROYD’S ICONIC CRYSTAL HEAD VODKA Satisfy the curiosity within you and be part of the legend of Crystal Head Vodka this Christmas. The brainchild of Dan Aykroyd and his Head Vodka is the statement drink and gift this season.
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901 Tequila 901 Margarita Ingredients: 50ml 901, 25ml Lime Juice, 25ml Triple Sec, 5ml Agave Syrup Method: Add all the ingredients to a boston shaker, fill with ice and shake until outside of shaker is frosty, strain into a martini glass and serve. Glass: Martini
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Brokers Gin Ice Broker Ingredients: 37.5ml Brokers Gin, 17.5ml Elderflower Liqueur, 25ml Lemon Juice, Method: Put all ingredients into a glass over ice and stir. Top up with Tonic Water Garnish: Lemon wedge Glass: High Ball
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Buﬀalo Trace Bourbon Ginger Bread Old Fashioned Ingredients: 50ml Buﬀalo Trace, 5ml Gingerbread Syrup Method: Pour all ingredients into the glass over ice. Stir 10 times. Top up with a little more ice. Spray orange zest over the top and drop the orange peel in. Garnish: Orange Peel and a Maraschino Cherry Glass: Old Fashioned/Rocks
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Don't score an own goal this Summer! Protect your customers from food poisoning use a Thermapen® thermometer
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+44 (0)1142 576200 Powerstar installed in over 400 of the UK’s leading hospitality venues Powerstar, the market leading voltage optimisation system, has been successfully installed in over 400 Whitbread hotels and restaurants. The only voltage optimisation system in the world with a granted patent, Powerstar is saving energy for many of the FTSE 100 leading companies. Whitbread, with much loved brands including, Costa Coﬀee, Premier Inn and Beefeater is committed to saving energy and reducing carbon emissions across it’s property portfolio, as part of the company’s Corporate Responsibility Programme called “Good Together”. Working closely in partnership with Whitbread’s energy managers over the past four years, Powerstar’s expert engineers developed a thorough understanding of the company’s energy consumption profiles and key carbon savings aims and objectives. This subsequently led to Powerstar’s acclaimed optimisation project led approach being implemented at over 400 Whitbread sites, ensuring that energy surveys and installations caused minimum disruption to Whitbread’s guests and the day-to-day business operations. The system has proved to be a no maintenance solution with a payback period that meets Whitbread’s investment expectations. Average kWh savings achieved across all measured sites is over 12% in electricity based on consumption before the voltage optimisation unit installations, saving thousands of pounds in energy costs and contributing to a significant carbon emission reduction for the company. Commenting on reaching this significant milestone with Whitbread, Dr. Alex Mardapittas managing director of Powerstar said, “We are an engineering company designing engineering solutions for all our customers. We have installed systems for many internationally renowned hospitality companies across the UK and we are particularly proud to have successfully installed 400 tailored systems for Whitbread.” Chris George, head of energy and environment at Whitbread Hotels and Restaurants said, “We’re serious about sustainability at Whitbread because we know it’s the right thing to do for the environment and it’s what our customers and our teams want. Our vision is to lead the hospitality industry to become more sustainable and we want to work with suppliers who share these values, have strong environment policies and can help us reduce our environmental impact.” George added,“We are delighted with the energy saving performance of the Powerstar voltage optimisation systems that support our on going achievements in reducing carbon, water and waste under our ‘Good Together’ programme. We found Powerstar to be both professional and proactive in their approach and awareness of the installation requirements during busy business operational hours” Established for over 13 years, Powerstar has remained true to its philosophy and continues to carry out all its research and development, as well as sourcing and manufacturing in the UK.
Star mPOS solutions.
Making retail transactions possible wherever you are. With a global reputation for creating the most innovative and versatile POS printing solutions, the next natural step for us was to develop ground breaking printing solutions for the rapidly growing mPOS arena. As the face of retail and hospitality changes, consumers are constantly demanding faster, more intuitive and convenient ways to carry out a transaction. In response to this we have developed cutting-edge technology and created a range of mPOS solutions that are unrivalled in terms of performance, compatability, security, convenience and functionality. From retail transactions to event management and logistics, our mPOS solutions are fulfilling receipting, ticketing and report applications for customers worldwide, from Police speeding tickets in South Africa and the US to train tickets in Egypt and Italy. For more information on Starâ€™s mPOS revolution, call our sales team on +44 (0) 1494 471111 or visit www.Star-EMEA.com
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Radisson Blu adopt the TopBrewer - app controlled coffee machine - in major refurbishment Currently undergoing a major refurbishment, the Radisson Blu at Manchester Airport is the biggest hotel investment programme in the North. As part of Phase One of the project, the hotel restaurant, Collage, has been completely transformed, doubling in size and providing panoramic views of the airport. Within the restaurant’s major modification the Scanomat TopBrewer has been installed behind the bar area to serve coﬀee to diner’s in a unique and stylish way. The TopBrewer by Scanomat is the world’s first, and only, smartphone/tablet controlled professional bean-to-cup coﬀee machine, allowing the barista to serve freshly brewed coﬀee at the swipe of an iPad or iPhone. A unique feature of the TopBrewer app is that it allows the barista to individually customise drinks for the customer so that each guest can have their own personal favourite, whether that be extra espresso in their cappuccino or extra milk foam in their flat white. Scanomat UK’s Managing Director, Simon Bracken, said: “This project allows us to showcase the TopBrewer in a professional barista service operation. The TopBrewer at Radisson is positioned behind the bar, operated by the barista, and in full view of
the customer. Utilising the customisation feature on the iPad and iPhone, the barista can now use his barista skills in a modern way! The guys have great fun showing customers how they can have their coﬀee ‘just the way they like it’ and save their favourite for their next visit to the Radisson.” The Radisson, part of the Rezidor Hotel Group, are the first major hotel chain to adopt the TopBrewer barista concept and have specified the TopBrewer for future refurbishment projects across Europe. Speaking about the TopBrewer, Ian Rydin, Senior Director Future Openings at the Rezidor Hotel Group, said: “We chose the TopBrewer for three simple reasons - it looks good, it’s interactive, and it provides a great point of diﬀerence for our business” The refurbishment project started in April 2013 and is due for completion in 2015 with Thomas Johnstone as the main contractor and Graven Images providing all architectural services. The development is set to transform the airport’s flagship hotel, including the addition of 120 extra guest bedrooms. To find out more about the TopBrewer visit www.scanomat.co.uk
roomPulse takes the manual guesswork out of inventory management and delivers automated room assignment and unrivaled guest satisfaction Hospitality Industry Technology Exposition and Conference (HITEC®) and Santa Cruz, CA -- hospitalityPulse debuts their proactive, room management system, roomPulse at the HITEC 2014 conference in Los Angeles. The system, unique in the market, is hospitalityPulse's first product being oﬃcially launched. It allows guest-centric hoteliers to take all aspects of reservations and room availability into account, finding the best-possible room assignment while applying rule-based upgrades in a smarter, more eﬃcient manner. Online reviews and social media sites are increasingly placing pressure on hotels, with guests frequently declaring that they did not receive the room they desired or, that their needs were not eﬃciently met. Pierre Boettner, founder of hospitalityPulse noted, "It's all about the one thing that both hotels and guests want most: high guest satisfaction. The single most important delivery point on that guest perception is the room, which can either make or make break guests' positive opinions on the stay. With roomPulse hotels are able to commit and deliver on their guests' experience. Additionally, inventory is de-fragmented, allowing better use of net availability and enabling more sales." For consumers, the roomPulse story is one of experience. The system works with a hotel property management system (PMS) and uses a patent-pending approach that takes all reservation variables into account including room types and categories, length of stay, aﬃliation, loyalty level, room features and more, and identifies optimal room assignment for maximum guest satisfaction. The guest is rewarded with faster check-in, automatic upgrades based on eligibility and availability, and best possible room attributes and features. This happens seamlessly, taking variables into account for even a first-time guest. "This technology is truly changing the guest satisfaction game for hotels and consumers," continued Boettner. "Taking the guesswork and manual component out of room assignment is empowering hotel operations. It reduces guest complaints, increases retention and spend, and delivers the right room for every guest, every time." See roomPulse from hospitalityPulse at HITEC in booth 1058, or visit www.hospitalitypulseinfo.com for more information or to arrange a demonstration.
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hospitalityPulse Unveils Next-Generation Room Inventory Optimization at HITEC 2014
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technology BirchStreet Systems Launches Capital Budget Management Module - Leading Procure to Pay Software Solution for the Hospitality Industry
Trump National Doral Miami Joins Growing List of Hotels Making the Switch to VingCard Elsafe RFID Locking System Technology
BirchStreet Systems, Inc., the leading cloud platform for eProcurement and Procure-toPay in the hospitality industry, announced the launch of its new Capital Budget Management module. It allows hotels to build capital projects and budgets with approval workflows and then to purchase against those projects through its eProcurement system.
New luxury Miami Resort undergoes multi-million dollar renovation that includes maximizing guest security and convenience
“Continuing BirchStreet’s core growth strategy of innovation by collaboration, we designed and developed extensive improvements to our former Capital Projects module. Our new CBM system is far superior in functionality and will help operators gain greater visibility to project planning, budgeting and purchasing,” stated Sushil Garg, BirchStreet’s CEO. This new module allows for a multi-year capital expenditures plan in which a property can enter future projects into BirchStreet on an on-going basis. CBM provides the immeasurable benefit of simultaneous integration with eProcurement, AP Automation and Inventory Control applications. Thus, this module streamlines project implementation and facilitates the procure-to-pay process associated with a project. The CBM system also allows for projection of multiple monthly and yearly budgets. Using the new system, the user can allocate a project budget to a specific year, month or across a specified period of time. BirchStreet has also introduced a highly advantageous rolling budgets functionality, so that any remaining unused amounts will roll forward to the subsequent month automatically until the project is closed. Properties will also have the ability to define property areas and sub-areas. Information can be logged against these such as when an area was last renovated, recommended number of years between renovations, as well as measurements. Projects will be tracked against these property areas, giving tremendously beneficial insight into the capital expenditure requirements and costs associated with them. Finally, the module also provides the ability to maintain theoretical bank balances to monitor cash flow when authorizing a project.
Once known as the Doral Golf Resort & Spa Miami and recently purchased by the Trump Organization, the Trump National Doral® Miami has undergone more than a name change since partnering with VingCard Elsafe, the global leader in hospitality security and part of the ASSA ABLOY Group. As part of eﬀorts to modernize and enhance its infrastructure and ability to ensure guest safety, the property has recently upgraded its guestroom doors to feature contactless Signature RFID locks by VingCard Elsafe. The project also includes the implementation of VISIONLINE by VingCard, a cutting-edge wireless online access management system that via a central property server, can connect standalone electronic locks and other guestroom devices and systems.
BirchStreet Systems Launches Capital Budget Management Module
Leading Procure-to-Pay Software Solution for the Hospitality Industry Newport Beach, California -- BirchStreet Systems, Inc., the leading cloud platform for eProcurement and Procure-to-Pay in the hospitality industry, announced the launch of its new Capital Budget Management module. It allows hotels to build capital projects and budgets with approval workflows and then to purchase against those projects through its eProcurement system. “Continuing BirchStreet’s core growth strategy of innovation by collaboration, we designed and developed extensive improvements to our former Capital Projects module. Our new CBM system is far superior in functionality and will help operators gain greater visibility to project planning, budgeting and purchasing,” stated Sushil Garg, BirchStreet’s CEO. This new module allows for a multi-year capital expenditures plan in which a property can enter future projects into BirchStreet on an ongoing basis. CBM provides the immeasurable benefit of simultaneous integration with eProcurement, AP Automation and Inventory Control applications. Thus, this module streamlines project implementation and facilitates the procure-to-pay process associated with a project. The CBM system also allows for projection of multiple monthly and yearly budgets. Using the new system, the user can allocate a project budget to a specific year, month or across a specified period of time. BirchStreet has also introduced a highly advantageous rolling budgets functionality, so that any remaining unused amounts will roll forward to the subsequent month automatically until the project is closed. Properties will also have the ability to define property areas and sub-areas. Information can be logged against these such as when an area was last renovated, recommended number of years between renovations, as well as measurements.
Hoteliers can now get real-time on-premises information on guest satisfaction, enabling service recovery, operational improvements and a great guest experience. Collecting guest feedback is a critical aspect of eﬀectively managing hotel operations. Many hoteliers still rely on comment cards, which are problematic in many ways: They are hard to read and aggregate, take time and eﬀort to complete, and are often collected after a guest has checked out, when it’s too late to recover from a negative experience. Revinate’s On-Site Surveys revolutionizes the feedback collection process. With an engaging iPad experience, guests can provide critical feedback, in thirty seconds or less, about their experiences at the hotel. And because it happens during their visit while they are on site and experiencing the property, the responses are often more candid and relevant. Hoteliers can collect targeted customer feedback throughout the property with customized surveys for the lobby and check-in areas, the restaurant, spa, pool area meeting space, and more. Hoteliers can then turn happy guests into promoters by automatically emailing them and encouraging them to write a review on sites such as Yelp and TripAdvisor. To ensure hotels can quickly take action, staff members receive alerts when responses are collected so they can resolve guest issues in real time. Likewise, management can log in to review aggregated reporting to make critical operational decisions. On-Site Surveys is fully integrated into the Revinate platform, which includes a full suite of guest feedback solutions across the guest lifecycle, including Online Reputation Management, Post-Stay Surveys and OnSite Surveys. Customers benefit from a 360-degree view of all guest feedback.
On-Site Surveys software can be easily downloaded to a hotel’s existing iPad. A hardware package with an iPad, secure customized stand and peripherals is an optional add-on.
More than 340 Properties Selected Infor EzRMS in Latest Fiscal Year Infor, a leading provider of business application software serving more than 70,000 customers, today announced that more than 340 hotel and resort properties around the world have selected Infor EzRMS over the past twelve months, including leading brands such as Destination Hotels & Resorts (International), Dorint Hotels & Resorts (Germany), Hotel Westminster (France), Mandarin Orchard Singapore (Singapore), and Baiyun Hotel Guangzhou (China). The latest release of the application is part of Infor CloudSuite™ Hospitality, which provides industry customers with access to applications in the cloud environment. With functionality configured specifically for hotels, resorts and casinos, and a flexible subscription-based delivery model, Infor CloudSuite™ Hospitality allows users to share critical data in realtime, while simultaneously reducing the total cost of ownership by diminishing the need to purchase onsite hardware or hire supplementary IT staﬀ. “We selected Infor EzRMS because it not only analyzes traditional revenue from room reservations, but also ancillary spending from areas such as our spas and restaurants,” said Martin Stanton, chief information oﬃcer, Destination Hotels & Resorts. “This gives us a more comprehensive picture of revenue at both the individual property and across multiple locations, helping us to increase profits by more accurately assessing all sources of return.”
Marriott Hotels Taps Kube Systems For Innovative Power Charging Solutions Marriott International, Inc., a leading lodging company, and Kube Systems, a division of leading hospitality brand Ramler International Ltd., today announced the formation of a business agreement to oﬀer a premium charging solution to meet the needs of guests for its Marriott Hotels brand. “We are thrilled to be partnering with an internationally renowned hotelier, like Marriott,” said Dave Weinstein, Vice President of Kube Systems. “Building on our long history of addressing the needs of hotel customers, we’re proud to oﬀer solutions that are are tailor-made for the hospitality industry and designed to meet the always-changing power-hungry needs of consumers for their mobile devices.”
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Leading Hoteliers Continue to Invest in Infor for Revenue Management
Revinate Revolutionizes Comment Cards with OnSite Surveys, a Modern Guest Feedback Solution.
Textiles Philip Watts Design +44 (0) 115 9269756 www.philipwattsdesign.com
Hi Spirits +44 (0)1932 252100 www.hi-spirits.com
Tevalis 01923 294446 www.tevalis.com
FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk
Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com
WRS +44 (0)1933 533880 www.wrssystems.co.uk
BALMORAL TEXTILES (028) 90617431
Tableware www.slateware.co.uk +44 (0)1248 600656
Vintage Neon creations +44 (0)1204 655866 www.neoncreations.co.uk
POS Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com
Flexfurn +44 (0)1242 524777 www.flexfurn.com
INDEX PLASTICS 01256 843 844
Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk
Coﬀee Services +44 (0) 843 289 2109 www.coﬀee-services.co.uk
www.indexplastics.co.uk OASIS GRAPHICS +44 (0)1242 524777 www.flexfurn.com Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: firstname.lastname@example.org t: +44 1628 532003 w: www.oasisgraphic.co.uk
Interiors & Design
Jura +44 (0) 800 552 5527
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“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,
CUBBINS 01434 604 181 www.cubbins.co.uk
T: 01256 843 844 E: email@example.com W: www.indexplastics.co.uk
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December January 2014 2013
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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. firstname.lastname@example.org www.dealers-uk.com 01743 761241
To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.
manufactures and distributes a comprehensive range of telephone and GSM based intercom systems. We are a British company and design and develop here in the UK. Our systems are not hard wired to dedicated handsets so installation time and cost are greatly reduced. The flexibility of being able to use your mobile phone as an intercom handset or your home telephone is so convenient! A dedicated ‘BT’ type landline is required for our analogue system or a GSM SIM (o2 is recommended) for our GSM system. To operate, a visitor simply presses the required button on the panel which dials the telephone number or mobile number of the person they wish to visit. The resident presses a digit on their mobile or home telephone to allow access. The product illustrated is the Display Tag which has individual backlit LCD displays showing the name of the resident/business or other instruction. This information can be updated remotely. There are no unsightly menu boards or bits of card stuck behind plastic windows that need changing due to becoming wet or fading. The HyCanCU is our mobile video entry system. Where there is a good 3G signal you will be able to not only hear your visitor but also receive 3G video on your Android (Samsung) device. So now you can have the added security of seeing your visitor before you allow them access! Telguard has an internal battery backed time clock and this allows for a number of timed functions to be activated, from restricting entry codes to diverting numbers at certain times during a 24 hour period. Programming is carried out remotely by the installer or from the Telguard oﬃces. This can also be actioned locally via the keypad where fitted. Our systems are vandal resistant and available in a host of finishes. We also oﬀer a range of Help Point and DDA solutions.
In our 10 year history, weâ€™ve delivered over 10,000 successful Apprenticeshipsâ€Ś
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