Eat.Drink.Sleep - June 2019

eat.drink.sleep June 2019

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Luxury starts at ground level...

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75% of Sky hoteliers believe that Sky TV improves their guest satisfaction* Enjoy more bookings, more revenue and top reviews with the ultimate entertainment experience from Sky. Give your guests world-class sport, the latest blockbusters and award-winning dramas, all in stunning HD, plus fast, reliable WiFi for the ultimate entertainment experience.

To find the right package for your hotel

call

08448 245 245

*Source: TNS hotel study 2014 consisting of online interviews with 1000 consumers who had visited a hotel in the past 12 months and 125 hotel owners from across Great Britain.

T&Cs: Equipment and installation costs may apply. Sky In Room and Sky In Bar: 12 month minimum term required to get Sky TV in your hotel. Premises must be in United Kingdom. Eligibility subject to credit checks. Content included depends on your subscription package. Sky In Room only: £150 minimum monthly price applies per hotel premises. Sky WiFi: WiFi availability is subject to your premises location. Standard set-up fee and 12 month minimum term apply. Please call for details. Calls to Sky cost up to 7p per minute plus your provider’s access charge. Night School ©2018 Universal City Studios Productions LLLP. All Rights Reserved. Venom© 2018 CTMG, Inc. All Rights Reserved. **All images are property of sony pictures entertainment inc. for promotional use only. sale, duplication or transfer of this material is strictly prohibited. Warrior©2018 HBO. All Rights Reserved. Big Little Lies ©2019 Home Box Office, Inc. All rights reserved. Correct at time of supply: 14/05/19.

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

Michael Amor 01843 591 523 michael@eat-drink-sleep.com

Publishing Director

Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

eat.drink.sleep June 2019 4 22 34 44 52 58

Industry News EPOS Commercial Catering Equipment LED Lights & Signs Contract Furniture & Furnishings Business Directory

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

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

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Coca-Cola to be made using solar energy in Wakefield With demand for renewable energy rising, CocaCola European Partners (CCEP) has announced the opening of a brand new solar farm in West Yorkshire.

Set to supply 15% of the electricity to power Europe’s largest soft drinks factory, the solar farm covers eight hectares (the size of 12 football pitches) and will produce up to five mega watts of energy.

June 2019

EAT. DRINK. SLEEP

Industry News

Located 1.5 miles from CCEP’s Wakefield site, it is directly connected to the factory via a series of underground cables,

delivering a part of the site’s total electricity use as part of a longterm Power Purchase Agreement (PPA).

The project will help to reduce the site’s operational carbon footprint by 8.6%, with approximately 900 cans and 330 PET bottles produced using renewable electricity every minute.

With the combination of its £1m combined heat & power (CHP) system and the solar energy, it is estimated that around 3,800 tonnes of CO2 will be saved at the Wakefield site per year – equal to taking more than 1,700 cars off the road.

‘As a resident and business owner near Wakefield, I’m very excited to be working with one of the world’s largest brands on such a worthwhile initiative, harnessing renewable energy from Yorkshire to bring soft drinks to people across the country,’ Stephen Butterfield, landowner of the solar farm site, said. ‘It’s fantastic to be utilising my land to support local manufacturing, and in a way that helps to protect our environment.’

Effortlessly Turn Food Waste into Compost Enterpack Ltd, specialist provider of food packaging solutions for the catering industry, launches Compostapack, the revolutionary food waste composting system for the food industry, at this year’s Farm Shop & Deli Show.

Crussh becomes the first UK chain to introduce CBD oil coffee booster Crussh has become the first UK grab-and-go chain to introduce cannabidiol products to its coffee offering after launching CBD oil boosters today.

drinks, including truffles, cocktails and frozen yogurt.

The oil is offered as a £1.50 supplement by the health-food concept. It is made from naturally occurring compounds found in hemp and does not contain the psychoactive element – THC – contained in cannabis.

CBD oil will be available across the brand’s 35 sites in the capital, but will not yet be available through its foodservice partner, Sodexo. Crussh launched its first iteration of the brand at City, University of London, last month after signing a franchise partnership with the foodservice provider in 2018.

Proponents say CBD can help diminish mild anxiety as well as symptoms of epilepsy. Bars, restaurants and cafés across London, Manchester and Bristol have begun offering the substance in different foods and

A spokesperson said the oil was currently only being sold in Crussh-owned stores. The launch is accompanied by a range of new dishes, including a high-protein chicken tikka fit bowl and a chicken and chorizo hotpot.

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Compostapack is a new food waste composting system that processes food scraps, meat products, peelings, fish waste, soft bones, and most other leftover foods, as well as compostable cardboard and food packaging, turning everything into nutrientrich compost in just 24 hours.

Now all food businesses can directly control their own recycling of food waste, and compostable packaging. This means that restaurants, farm shops, hospitals and a diverse variety of other food businesses can now totally recycle waste on site, turning it into a truly unique product.

Composting food scraps dramatically helps reduce the creation of methane gas at landfill, one of the gases that contributes significantly to global warming. By composting food scraps in a food waste composter, methane gas release can be reduced. The unit is also installed at the food waste source, eliminating the need for transportation and consequently helping reduce the carbon footprint.

As part of the overall system Compostapack offers an exciting range of fully compostable food packaging trays, ‘top films’ and sealing machines which have many applications and are fast becoming the packaging of choice of food producers, fast food firms, sandwich manufacturers and other convenience food manufacturers.

The compost from the Compostapack composters will be nutrient rich and can be used in various horticulture applications in a 1:10 compost to soil ratio. Compost can be used in gardens or horticulture applications as fertilizer to grow a variety of crops.

Casual Dining Group has appointed James Spragg, currently Chief Operating Officer, to the position of Chief Executive Officer, effective immediately. Casual Dining Group operates circa 280 restaurant brands including Bella Italia, Las Iguanas and Cafe Rouge.

CDG Chairman, Rooney Anand was pleased with the announcement saying: “I am delighted to announce this appointment and to welcome James to the Board. We conducted an extensive search and selection process that left us in no doubt that James is the right leader for this company. He has an intimate understanding of the business, having most recently served as Chief Operating Officer, and will bring fresh ideas and energy to the role of CEO. “Our industry continues to face challenges, however we see a host of exciting opportunities that we believe CDG can capitalise on under James’ seasoned leadership.”

Portuguese restaurant concept Bar Douro is set to open a second site at the new 1 Finsbury Avenue development in London’s Broadgate this summer.

host regular wine dinners with winemakers. A new bar menu will showcase Portuguese spirits and liqueurs as well as a selection of craft beers.

Bar Douro City will follow Max Graham’s original Bar Douro, which opened at London Bridge in 2016. The menus, created by head chef Sean Marsh, will be small-plate focused, including petiscos (snacks) and pratinhos (small plates), as well as pratos (large plates) and desserts such as Portuguese custard tarts, or pastel de nata. Sol Leon will be general manager of the site.

Located in a Grade II-listed building, the design will be led by Steph Gallia and will feature handpainted Portuguese tiles, a marble counter imported from Aveiro, a mosaic floor and bespoke bar stools and chairs from Olaio.

Graham said: “We are hugely excited to be opening a second Bar Douro in Broadgate, continuing our mission to be a platform for Portugal in London, showcasing the very best of Portuguese food and wine.”

A Portuguese wine list will also be available and Bar Douro City will

The restaurant will have an open kitchen and bar with 26 covers as well as counter dining and a sheltered outdoor terrace offering an additional 22 covers.

Graham spent his childhood in Porto, where his family have been producing wine in the Douro Valley for over two centuries. The family business, Churchill’s Port, was the first British port company to be established in over 50 years by his father, Johnny Graham.

An equally delighted James Spragg told us: “CDG is at an exciting time in its journey. We have great restaurant brands, a talented team including a highly experienced new Chairman, and high quality and supportive shareholders.

I am delighted to accept this new role and to push forward with a series of new initiatives and growth opportunities.”

LUK Hospitalities completes refurbishment project 103 guest rooms have been brought up to ibis new brand standards.

LUK Hospitalities who own and operate ibis Birmingham Irving Street and ibis Coventry South has undergone a dramatic refurbishment of both

hotels to bring the 103 guest rooms up to the ibis new brand standards.

Each bedroom has benefitted from the refurbishment and they now offer a modern feel for our corporate and leisure guests.

The hotels are both located in the Midlands with great access to major road networks and transport links.

With major events happening in both Cities such as Birmingham

hosting the Commonwealth games in 2022 and Coventry being awarded City of Culture in 2021, this is perfect timing for the hotels to showcase their new bedrooms.

Neelabha Chatterjee, founder and CEO of LUK Hospitalities, said: “I am delighted with the refurbishment and the new look of both hotels. We look forward to welcoming our guests to the hotels and for them to enjoy our new bedrooms”.

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Second Bar Douro to open in London’s Broadgate

June 2019

Casual Dining Group announces new CEO

Industry News

EAT. DRINK. SLEEP June 2019

Industry News

Kopparberg puts its fruity stamp on pink gin Kopparberg has made a name for itself by adding fruity flavours to cider – and now it’s following this same path to establish itself in the UK’s gin category.

The Swedish brand has announced a new product, Kopparberg Premium Gin, infused with strawberry and lime.

To create the spirit, Kopparberg produces a gin in the London dry style, then infuses it with its signature fruity flavours, as well as lemon zest and coriander.

The liquid sports a pink hue.

While the new release is Kopparberg’s first foray into pink gin, this isn’t the first time the company has worked with the juniper spirit.

‘Not many know that we brew and distil many other drinks in our brewery in Sweden,’ said Rob Salvesen, Kopparberg’s head of marketing.

‘With over 10 years’ experience in distilling gin, as well as our success as flavour leaders here in the UK and around the world, it was an obvious decision for us to introduce Kopparberg Premium Gin in one of our most iconic flavours.

This focus on flavour, combined with our premium fruit refreshment positioning is what we feel will set us apart from other pink gins on the market.’

The gin will roll out exclusively across 700 Greene King pubs for six weeks from 6 May, and will then become available to the wider on-trade.

37.5% abv, £22/70cl, Kopparberg, kopparberg.co.uk

Pod shareholders ‘evaluating their options’ Healthy fast-food chain Pod has appointed RSM consultancy to “support shareholders in evaluating their options to secure the continuing success of the pod concept”.

Natalie Ord, an M&A and private equity partner at RSM, said: “Pod is a successful profitable business with a strong management team and a plan for continued reinvention and growth.

We anticipate strong interest in supporting the management team to take the business to the next phase of its success.”

The 22-strong, Londonbased group reported a “dramatic turnaround in performance” in 2018 just last month, achieving turnover growth with a reduced portfolio.

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In financial results filed with Companies House, it said changes introduced by new chief executive Alex Young in the second half of 2017 had reaped “huge improvements in trading and profitability”.

Two stores had been closed, taking the portfolio to 22, but across the group like-forlike sales increased by 4% in the year to 3 January 2019.

Total sales reached £17.4m, with earnings increasing to £400,000 from a loss of £800,000 the previous year.

The company recorded a pre-tax loss of £486,973, up from a loss of £1.7m the previous year.

Travelodge has 3,000 jobs that need to be filled this summer this includes 2,200 permanent positions and 800 summer season jobs Travelodge, the branded budget hotel chain which operates over 560 UK hotels, has launched a new dual workplace programme offering 3,000 jobs to Britain’s 2 million students as it seeks to find ways to avoid skills shortage.

This bespoke programme is the first of its kind to offer students a permanent job with flexible working hours designed around their study programme in their university and home locations.

It also offers a work buddy and access to the in-house management development programme called Aspire, so that students can expand their skill set whilst studying.

after 46 years in London’s West End, due to a family bereavement.

The restaurant in Baker Street posted a message to its social media accounts yesterday announcing the closure.

It said: “With a heavy heart, unexpectedly we have had to close due to a family bereavement. We are proud of the 46 years Reubens has served the community.

“Our family have proudly run the business for over 37 years. We wish all our customers and friends the best wishes. Thank you for your custom and good memories we have all shared! Love from all the Reuben family.”

Grange Hotel unveils ‘significant’ refurbishment

The rooms have been individually designed by the hotel’s co-owner Vivien Cassel

With 560 hotels across the length and breadth of the country, there is a Travelodge hotel close to most of the UK’s major universities and colleges giving students easy access to work at a Travelodge close to where they study and then transfer their job to a hotel closer to home during the holidays.

Travelodge has 3,000 jobs that need to be filled this summer this includes 2,200 permanent positions and 800 summer season jobs across the UK. Positions include roles in reception, restaurants and housekeeping.

To design this new initiative, the hotel chain surveyed 1,500 of its student employees to gain further insight into the student recruitment pool of talent. Key findings revealed that 62% of students are working between 8 to 24 hours per week to make ends meet.

Over half (51% of studying adults reported that working is essential in order to fund their studying. Eight out of 10 (80%) students reported that working at Travelodge is not just a job but it is helping to them to enhance their skill set and gain invaluable real team work experience.

Peter Gowers, Travelodge, chief executive said: “Today’s students have to study harder than ever and meet the rising costs of education. With more than 560 hotels across the UK, Travelodge is uniquely placed to offer you a role in your university location during term-time and in your home town during the vacation.

“Our new student programme gives you flexibility during your studies and the potential to build a longerterm career after graduation – a better way to earn while you learn.”

Bar Dour The Grange Hotel in York has completed a “significant” refurbishment, which saw the addition of four new “premier” ground floor rooms.

The refurbishment has also turned the 41-bedroom hotel’s vaulted cellars into The Ivy Brasserie restaurant, and lifts have now been installed to all floors.

The rooms have been individually designed by the hotel’s co-owner Vivien Cassel ranging from classic country house bedrooms featuring four-poster beds with matching floral wallpaper and soft furnishings, to townhouse contemporary rooms with velvet sofas and armchairs.

A statement by the hotel read: “The hotel has been shortlisted for the 2019 York Design Awards, a prestigious award which celebrates the heritage of fine buildings in the city of York and encourages a high standard of design. “ The awards are judged by an independent panel of renowned national and international figures in architecture and design.

The Grange Hotel has been recognised for its sensitive approach to restoration, maintaining many of the historical features of the existing Grade II listed building which are key to the hotel’s character.”

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Kosher restaurant Reubens Travelodge launches dual workplace student closes after 46 years recruitment programme Kosher restaurant Reubens has closed its doors

June 2019

Industry News

June 2019

EAT. DRINK. SLEEP

Boë Gin Launches New Passion Fruit Gin – Boë Passion One of Scotland’s most successful independent gin producers, Boë Gin, is adding a tropical dimension to its award-winning portfolio, with the launch of the new zesty Boë Passion Gin. Full strength at 41.5% ABV, vibrant in colour as well as taste, Boë Passion blends clean citrus peel and spice of Boë’s premium Scottish London Dry Gin, with a delicious kick of passion fruit. Conjuring images of sunshine and fiesta spirit on Brazil’s Copacabana Beach, the distinctive tropical floral notes of the passion fruit makes Boë Passion ideal for cocktails, or simply served over ice with tonic and a twist of orange.

Designed to stand out from the crowd, the tapered glass bottle features a delicate botanist-style etched illustration of the gin’s signature ingredient, the passion fruit plant and flower, off-set against the eye-catching yellow of the Boë Passion Gin itself.

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Thanks to the colourful look and taste of the Boë Gin family, the brand has built a loyal following among consumers and mixologists alike. Sales have been particularly strong following the launch of Boë Violet Gin 18 months ago, which has seen the brand grow under the radar, to become Scotland’s second most popular independent gin producer.

Boë Violet has national listings with all leading UK wholesalers and is a firm favourite in the Scottish on-trade with listings in some of the most prestigious bars and hotels in the country.

Andrew Richardson, Director of Boë Gin, said: “The overwhelming response to Boë Violet was a gear change for us, and our Master Distiller has worked hard to create a new product that is both amazing to look at and delicious to sip.

With passion fruit a popular flavour in cocktails such as a Porn Star Martini, it just made sense for us to create a full strength gin with the fruit.

“Boë Passion Gin delivers on the authentic brave flavours, sensational

aroma and vibrant colours that our customers expect and proactively seek out. By bringing a tropical, floral element to the spiced warmth and fresh orange zest characteristics associated with Boë Gin, we have created a striking new flavour profile in the Boë Gin family.”

Truly distinctive in taste, aroma and appearance, Boë Passion is the latest edition to the award-winning range, which includes the original Boë Scottish Gin and the popular Boë Violet Gin. The distiller also produces a number of gin liqueurs: Boë Peach & Hibiscus, Boë Scottish Bramble and Boë Spiced Orange. All are available at www.boegin.com

EAT. DRINK. SLEEP May 2019

What UK Pub and Restaurant Owners Are Doing to Make and Save More Money

eat

Thinking ‘outside the bar’ will not only improve company morale but, as today’s leading UK venues have proven, it will boost revenue and increase savings. TouchBistro, a leading EPOS system designed for the food and beverage industry, share some tasty tips.

Collaborate with Local Businesses Tap Takeovers: This American-imported idea sees breweries taking over pubs for a limited time, allowing the customers to test (and fall in love with) a new product.

Step it up a notch by showcasing these craft beers on your EPOS system. Simple, yet super effective.

Food Vans-Meet-Beer Gardens: Bring street food to where you know it will be appreciated most: a busy beer garden full of hungry customers. This is a great and simple way to introduce food to your outdoor experience. An ice cream stand, toasties or vegan food, your customers are less likely to move on if they’ve got options.

Support Local Art: Liven up your venue’s walls with local artwork. Displaying paintings by local artists stirs curiosity and adds unique character to your venue – plus, you’ll be giving back to your community.

Ignite Innovation Crack into Tap Rooms: Serve beer? Why not make it as well? Small batch beer is cost-effective and easily stored. It’s also great for experimentation and attracts a

younger crowd. Open your own taproom, then drive repeat business with a loyalty program to reward your customers.

Sometimes, historical inspiration breeds the best innovation.

Wine Tastings: Are your customers up to date on wine trends? Teach them the difference between organic, biodynamic, and natural wines by hosting a wine tasting night. Bring in a sommelier and include a digital wine menu on your mobile EPOS that servers can showcase from table to table. Think dazzled taste buds and an overall community feel.

Bartending Classes: Customer engagement is a big part of innovation today. By hosting bartending classes you’ll be involving your community in an educational, interactive activity that will help boost your overall brand awareness and brand power with those who participate and/or hear about the event.

Embrace Technology Integrated Payments: Improve your customer experience, reduce errors and lost revenue by introducing a one-step payment process. Integrated payment solutions work directly with your EPOS system. Allow your staff to take

payments at the table (even if it’s in the beer garden) and close the bill without returning to the bar.

Cyber Online Table Booking: Instant online reservations are all the rage. Hook up your restaurant system to meet this demand and you’ll surprise your host with a fully booked, yet smoothly run rush hour.

EPOS System: As we’ve seen, creative business solutions in this industry have to involve a few key ingredients: • • • •

Going above and beyond the norm Fast, reliable and interactive service Community involvement Adaptable, updated technology

While a fresh idea begins the process, the right technology can bring all these aspects together. As we’ve seen, this is what is required to create a memorable, refreshing and truly successful business in the modern-day food industry – and all that potential is right at your fingertips.

www.touchbistro.com

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Huskeecup... as sophisticated as it is sustainable According to the Independent, in 2018 Brits are drinking 95 million cups of coffee per day, up from 70 million in 2008. Unfortunately, as consumption increases, so does the amount of waste produced as a result of coffee production..

FSG Tableware recently launched HuskeeCup in the UK, a range of reusable hot cups made from the coffee husk waste that is generated from coffee bean production. By using coffee husks to produce HuskeeCup, hundreds of tonnes of waste material from the production of coffee is being recycled, helping to turn the waste into a valuable commodity for farmers.

Coffee husks are the thin film that surrounds coffee beans removed at the milling stage of coffee production, as a waste product it currently gets left in piles to go mouldy. Annually, 1.35 million tonnes of husk waste is generated globally, of which the average coffee drinker contributes about 3kg.

What also makes HuskeeCup so unique is it’s specially designed fins that are not only an iconic design feature, but help to protect hands from heat, negating the need for a cup sleeve. Extremely durable, HuskeeCup cups don’t chip or crack easily, are dishwasher safe, and their unique thermal properties help to keep hot drinks hotter for longer.

hundreds of tonnes of coffee husk waste. “We met with engineers and industrial designers and realised it actually gave us some interesting properties, like keeping coffee hot longer.

We wanted to create a closed-loop system, so we thought if we could use waste from farming to create a cup we could solve problems both at the cafe and farm level.”

HuskeeCup was developed by Australian company Huskee with the help of Kickstarter crowd-funding platform which FSG backed from the offset. Kickstarter helped to raise the funds needed to develop a new, durable material which can withstand the rigours of a busy café environment.

Huskee exceeded their goal of raising $20,000, which is an indication of the level of consumer interest in this innovative new cup product.

HuskeeCup is available in 12oz, 8oz and 6oz with universal saucers and lids, and can be used as a dine-in reusable hot cup or a travel mug for drinks on-the-go.

Saxon Wright, co-founder of Huskee says the idea for Huskee Cup was first formed on a farm in China’s Yunnan Provence, where farmers manage

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For more information on HuskeeCup visit www.fsg-tableware.com

EAT. DRINK. SLEEP

A Twist on the Traditional

Summer Drinks If we were to say ‘Port is the perfect summer drink’ you might think we’ve got our seasons confused – surely Port is reserved for Christmas?

Port is traditionally made in the Douro region of Portugal, famed for its Mediterranean climate so, if you think about it, drinking Port as a refreshing summer drink makes perfect sense – you wouldn’t want a warming drink on a hot day.

If you’re unfamiliar with Port, it’s a fortified wine produced from grapes grown and processed in the Douro region which is located in the North of Portugal extending from the city of Porto to the eastern border. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente to stop the fermentation, leaving residual sugar in the wine, and boosting the alcohol content (usually 19% or 20% ABV).

As with wine, there are vast variations on brands, qualities and prices so for ease, we’ll focus on colour – White Port, Ruby Port, Tawny Port and Rosé Port (technically a Ruby Port, Rosé Ports are fermented in a similar manner to a rosé wine, with a limited exposure to the grape skins, thus creating the Rosé colour).

Port is incredibly versatile. Most of us associate Port with the end of a meal served with a selection of fine cheeses however, it may also be served chilled as a delicious aperitif.

The traditional way is to pour equal parts white Port and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good). Another super simple serve is to drink Port chilled straight up in a white wine glass or a short tumbler over ice.

Not only do these make for refreshing drinks, ‘Port + mixer’ is a great alternative to gin and tonic. And, as well as easy to make, margins are attractive with a ‘house’ bottle of Port available at around half the price of ‘house’ gin1.

For more information on Lanchester Wines’ Port and Wine selection, please visit www.lanchesterwines.co.uk 1 Based on bottle of Vista Alegre Port £9 vs Gordons Gin £19. Both 70cl, inc VAT

June 2019

What will be summer 2019’s winning drinks? Every venue will offer the traditional summer staples of beer, cider, rose… all great but how about offering something different, created to both refresh customers and offer your venue a point of difference – with great margin too! Mark Roberts from Lanchester Wines explains:

Rosé Port Bramble Over crushed ice pour: 1 measure Rosé Port

½ measure sugar syrup Fill with lemonade and 1 measure gin garnish with summer ½ measure lemon juice fruits The beautiful colours in this cocktail make it perfect for Instagram!

White Port and Tonic AKA the classic Portuguese aperitif Over ice pour: 2 measure White Port Garnish with a slice of citrus – lemon, Top with tonic lime, orange or a (around ½ bottle per combination all work glass) really well If you’re not a fan of tonic, soda water or lemonade also make refreshing alternatives

Rosé Port Martini Serve in a chilled martini glass.

In a cocktail shaker combine 2 measures Rosé Port Strain and pour into a 1 measure gin chilled cocktail glass Add your own house twist by experimenting with white or ruby ports, or adding a dash of cranberry, rum or even mescal.

Chilled White Port over Ice A refreshing summery drink – chilled Ruby, Tawny or Rosé port are also great!

2 measures of your favourite port This is a lovely and refreshing drink as it is, or top with lemonade for an extra spritz

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Soak Up The Summer With Sky Select

June 2019

This summer on Sky sees the eagerly anticipated second season of Riviera, a Sky original drama.

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Riviera season 2 will air on Sky Atlantic on Thursday 23rd May and sees returning cast members Julia Stiles, Lena Olin, Roxane Duran and Dimitri Leonidas joined in the sun-soaked south of France

by Will Arnett (Arrested Development), Juliet Stevenson (Truly, Madly, Deeply), Poppy Delevingne (Kingsman: The Golden Circle), Jack Fox (Kids In Love) and Grégory Fitoussi (World War Z).

The show promises to give fans even more of what they love, with more glamour, more intrigue and more betrayal: all set against the gorgeous backdrop of the playground of the super-rich.

Riviera’s highly anticipated return picks up in the immediate aftermath of the explosive first series finale, where the Clios family is faced with the tragic death of one of their own. Only this time, the blood is on the hands of our female protagonist, Georgina.

Research Now April 2018 Research Now April 2018

According to research, 84% of guests believe that the TV service in a hotel room should be as good as they have at home. In addition to this, seven out of ten guests said it was important to have both Sky TV and a large screen HD TV in their hotel bedroom .

With Sky Select, hoteliers can choose from 96 satellite channels, including guests’ favourite Sky channels, with seven channels in HD as standard, while also incorporating their guests’ favourite Freeview and foreign channels distributed over the existing infrastructure. Hoteliers also have the flexibility to easily swap existing channels or add more to suit their guest profile at any time.

The Sky Bright Box, the technology behind Sky Select, delivers amazing HD entertainment across hotels from one centralised HD distribution system. It’s a reliable, scalable, purpose built and space saving solution.

This year, serve your guests a mouthwatering line-up of thrilling drama, big entertainment and laugh out loud comedy from Sky and help to increase your guests’ satisfaction.

Sky Atlantic, the home of exclusive world-class TV, brings guests all-new episodes of drama The Affair, a bigger, bolder and madder second slice of Britannia and all-new Sky original dramas Catherine the Great and Chernobyl.

Over on Sky One, guests can enjoy the return of In The Long Run for a second season of 80s nostalgia, while there’s new drama with comic thriller Temple.

Plus, with eleven Sky Cinema channels showing everything from box office hits to all-time classics there’s something for everyone to enjoy. Guests can watch a new premiere every day of the week, and coming up are blockbusters such as family favourite Fantastic Beasts: Crimes of Grindelwald and the award-winning musical drama A Star Is Born.

Hotels can also show the biggest names and the biggest games as Sky Sports brings its customers an unmissable season of sport, across 10 dedicated channels.

For more information and to find out how Sky Select can transform your business, please call 08442 411 911.

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The first season of Riviera was Sky’s most successful original commission to date with an audience of 2.3m per episode, and over 20m downloads.

The Riviera has never been so tempestuous. Torn between her past and her present, can Georgina navigate her way to safer waters or will she lose her place in a world that she has grown to control? Hotel guests won’t have to miss out on any of the drama as it unfolds as they’ll be able to watch it all on Sky Atlantic, through Sky Select.

June 2019

Sky’s content, delivered in stunning high definition through Sky Select, brings hotel guests a wealth of entertainment to choose from including original series to the best of the US, all in one place, helping to increase guest satisfaction.

EAT. DRINK. SLEEP June 2019 Founded in 1999, Cellar Trends have become renowned for their broad and varied portfolio. Over the years they have gained a reputation for successfully launching and building brands, influencing the dynamics of several spirit categories within the UK. The company serves all sectors of the UK drinks trade with a portfolio of more than 60 international brands.

Cellar Trends are determined to continue to build on their enviable reputation, resulting in some recent key changes to the company.

In 2018 Cellar Trends became part of Amber Beverage Group, a leading producer, distributor, logistics provider and retailer of beverages. Amber Beverage operate internationally from Luxembourg and through production and distribution companies in Russia, Mexico, Australia and the Baltics.

Cellar Trends began 2019 with the news of two new appointments to work with Managing Director, Geoff Watts. Joining from Pernod Ricard with two decades of commercial experience in the drinks industry, Mark Harris is now in position as Sales Director. Katie Warren has moved into the role of Marketing Director after 11 years with Cellar Trends and a FMCG and Drinks Industry background. The team are working to an ambitious growth agenda focused on driving Amber Beverage Group, Stolichnaya Group, and third party agency brands in equal measure.

The first quarter has been indicative of the ambition within Cellar Trends as the Company have announced several new brands and line extensions, all within categories currently booming in the UK.

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2019 is a step change year for Cellar Trends as we strive to deliver growth for all the brands in our care and ensure that we have a structure and portfolio fit to achieve our ambitious future targets. This is an incredibly exciting time for the company – Geoff Watts, Managing Director.

• Fluère, a non-alcoholic spirit

bursting with botanicals resulting in a complex yet balanced taste

• Fruit Fusion Cosmopolitan Diva have introduced a new non-alcoholic version created from grape juice at 46 calories per serve • From within Premium Rum • Bumbu XO, already booming in the USA • Pusser’s 15-year-old in a new

bottle and label design

• Bayou Single Barrel a US Single

Rum aged in Rye Whiskey barrels

• Muyu Liqueurs created by the internationally

renowned trio of Alex Kratena, Monica Berg and Simone Caporale

• Mcqueen and Violet Fog gin from

Sovereign brands, handcrafted in the hills of Jundiaí, Brazil, distilled with 21 botanicals gathered from all over the world

EAT. DRINK. SLEEP June 2019

Changing the Business of Water Purezza Premium Water, a pioneering hospitality company founded in Australia, is changing the way restaurants, cafes and hotels do business.

The company, which also now operates in the Unites States and several countries through-out Europe, started as the manifestation of an idea to reimagine the way water was sourced and offered to customers across venues. This vision, coupled with consumer demand for alternatives to single-serve bottled water, motivated the company to pioneer a simple, contemporary and great tasting alternative by delivering premium dispensing solutions that enabled venues to utilise their own locally-sourced water supply to offer water directly to their customers.

“When we started the business, we really believed that there had to be a better way for consumers to buy great-tasting water that didn’t have to be as wasteful and harmful to the environment as single-use bottled water is. When we started pitching the idea to venues, the overwhelming positivity towards the concept told us we were onto something that was going to change the industry, and it has.”

So how does it work?

However, it is not just the freshness and quality of the water that has driven Purezza’s success; venues signed up in droves to implement the Purezza concept to improve their operations. Mitchell explains that by eliminating almost all of the transport, storage and environmental costs, venues benefit with better margins and a lot more flexibility. “ Transporting pre-packaged water, often from overseas suppliers, is a huge expense that is passed on to the venue and ultimately the consumer. This just doesn’t make sense when such a high-quality water resource is available instantly at a fraction of the cost. By choosing Purezza, a venue can eliminate almost all of the unnecessary cost, which in turn increases their margins. If you can increase your margins, whilst at the same time providing a great product that is sustainable, reduces waste and frees up storage space, that ticks a lot of boxes”.

The Purezza solution uses locallysourced water from the municipal supply. Then, the latest technologies are used to carbonate and filter the liquid to produce refreshing, on-demand sparkling or still, cold or ambient water.

Rather than serving the water in a singleuse bottle that is just thrown away, the venue pours on site and serves the water According to Purezza Global Head, Scott fresh in high-quality, Purezza-branded Mitchell, the company’s success was reusable bottles. The result, says Mitchell, borne out of the desire from venues and is great-tasting, better value and more It seems that the new era of freshlyconsumers to “change the game”. socially responsible than traditional dispensed, sustainable water is here to stay. methods.

“Serving water that has just been poured from an on-site dispenser is as fresh as water gets. If you are a venue, by serving fresh you are giving your customers an experience that pre-bottled water can’t match. The customer orders the product right off the menu like they would a prepackaged bottle, but it comes freshly poured straight to the table.”

Over the last 7 years, Purezza has grown significantly and is now served in over 5,000 venues across France, Germany, Norway, Denmark, Sweden, Australia, The Netherlands, Ireland, the United Kingdom and the United States of America.

www.purezza-water.co.uk

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EAT. DRINK. SLEEP June 2019

BOUTIQUE MODERN DELIVERS THE HIGHLIFE AT SWANBOROUGH LAKES Highlife Bathrooms specified for South Downs luxury holiday lodges When given the job of building and fitting out seven luxury holiday lodges for a holiday park in the South Downs National Park, modular building company, Boutique Modern opted for bathroom products from Highlife Bathrooms.

Known as Alliance Sanitary Products until a rebrand in February, Highlife Bathrooms’ products were specified for use at Swanborough Lakes, Lewes, through local building supplies merchant, Chandlers.

The order covered all bathroom furniture and accessories, including; Lomond mirror cabinets and draws, Spey showers, Dalry taps, Armastone basins, Jura double ended baths and Oban WCs; as well as towel rails, heavy-duty bath panels and 8mm thick wetroom glass.

Boutique Modern’s Lucas Shone, said: “Our challenge was to deliver luxurious lodges that matched the exceptional natural beauty of the area. As such, only the very best fixtures and fittings would do, and Highlife Bathrooms products certainly fitted the bill. They look perfect and have certainly played their part in the incredibly positive reaction the owners have had since opening to the public.”

Swanborough Lakes is located on Iford Estate – a familyowned, 3,000-acre, working farm on the outskirts of Lewes, East Sussex. Each of the lodges features two super-king bedrooms, a spacious central living space, en suite bathrooms, secluded private deck, hot tub and BBQ. And with privacy at the fore when planning the park, the lodges all have sloping roofs and large panoramic windows, which ensure guests can make the most of the stunning, rural view without ever feeling overlooked.

Chandlers’ Shaun Lee, said: “I’ve worked with Highlife Bathrooms for the last five years and have never been anything less than extremely impressed by the depth and quality of the products they supply. Add to that the quality of their customer service, after sales care, and market knowledge, and it was a simple choice to recommend them to Boutique Modern for Swanborough Lakes.”

Following its recent rebrand, Highlife Bathrooms added over 100 new products to its already extensive offering. These include stylish new full-suite bathroom, mirror, tap and mixer ranges, and a host of cutting edge showering and wet room solutions.

For more information visit www.highlifebathrooms.com 16

EAT. DRINK. SLEEP

NEW SECOND IN COMMAND AT THE OLD SWAN

Chris has 20 years’ experience in the industry, and most recently spent a number of years as Assistant Manager at the Mechanics Theatre in Burnley.

Previously he was Hospitality and Beverage Manager at Weetwood Hall in Leeds for four years, and prior to that he spent some time as Lounge Bar Manager at the Preston Marriott before being promoted to Conference and Banqueting Manager.

In his new role Chris will ensure the smooth day-to-day running of the hotel and provide support to General Manager, David Ritson.

“My new focus is to build upon the excellent level of customer experience across the entire hotel and that starts as soon as guests arrive with their greeting by the Front of House team and checking in at reception,” Chris says. “I am looking to

June 2019

Chris Platt has been promoted to Operations Manager at the Old Swan, the famous Victorian Hotel in the centre of Harrogate.

ensure the high level of delivery of services across all areas of the hotel that our customers expect from all Classic Lodges hotels.”

As the former Food and Beverage (F&B) Manager at the Old Swan, Chris will be responsible for helping his incumbent settle into the new role. He has proposed revamping the F&B meetings to include input from all the different teams and act as a sounding board for the chefs when creating a new menu.

“Whenever a senior role presents itself we like to promote from within whenever possible,” says David Ritson. “In this instance we have been fortunate enough that we have that candidate within our own team. It has been great to witness Chris’ development first hand and play a part in that. I look forward to many successful years working alongside Chris at the hotel.”

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EAT. DRINK. SLEEP June 2019

LUXURY STARTS AT GROUND LEVEL

The hotel experience has changed drastically over the last couple of years, and with the constantly evolving design trends, you need flexible flooring solutions that offer your guests unique experiences.

Rugs offer a great way to segment spaces in a large area or to make certain areas a little more intimate. They also build a decorative bridge between hard and resilient flooring, whilst having a positive effect on the acoustics and providing an extra sense of warmth and comfort.

Desso Axminster Luxury starts at ground level

With our large variety of DESSO rug designs in a wide range of colours, you can easily find the perfect and flexible fit for your design project.

Historically Axminster woven carpet was first developed over 250 years ago for royal residences and is now used in many luxury hotels. The custom carpet and woven carpet tile collections serve

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The Desso Axminster collection consists of custom-made luxurious woven carpets, which combine elegance and beauty with endless design and colour possibilities.

EAT. DRINK. SLEEP June 2019 as the perfect backdrop for bedrooms and public areas within the hospitality industry, offering durability as well as elegant design. This collection is suitable for hospitality applications and high traffic areas.

Desso&Ex A spectrum of patterns A beautiful collection resulting from the collaboration between Tarkett and international interior architect’s studio: Ex Interiors.

The Desso&Ex concept takes inspiration from the world of art by using muted colours with multi-layered patterns, designed to connect people and spaces. This playful collection includes 115 variations of designs and colours, offering endless combinations for a modern and layered setting.

A cut pile broadloom carpet and madeto-measure carpet rugs collection, Desso&Ex encourages playful flooring themes that can highlight or contrast different elements within any given space. With a neutral hue offset against a spectrum of patterns, it is brought to life in five different soft colourways: Stone, Carmine, Amber, Leaf and Indigo.

Sense of Marble Let your creativity run free Marble is a timeless material that exudes luxury within any interior. Combining this elegant material with the warmth and comfort of soft carpeting is Tarkett’s Sense of Marble collection.

There is a choice of 10 different types of marble, each with its own unique colour and pattern. Available as a printed broadloom carpet or bespoke rug, the series comes in an extensive range of geometric shapes and sizes including circles, triangles, rectangles and hexagons.

Deliver a memorable experience to your guests Explore endless design possibilities with our luxury flooring solutions for hospitality by ordering a sample today.

If you would like to discover our latest range of rug collections, please visit professionals.tarkett.co.uk or email marketing@tarkett.com

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EAT. DRINK. SLEEP June 2019

Beer Festival Equipment Beer Festival Equipment developed from supplying a local festival to supplying a few more to its current supply of 100 Beer Festivals up to a 198 barrel (9gl) one.

The range of venues include - Breweries, Horse Racing , Hotels, Motor Racing, , Sports Clubs including - Cricket, Football, Rugby and Tennis, Pubs and Village Festivals.

The equipment available is what is needed to store cool and pour beer from casks, this is Stillages for 6 to 12 casks, Remote Chillers small and large to cool 6 to 12 casks along with Cooling saddles to sit on the casks and Insulation Jackets to keep the cool in, then Taps to release the beer into the glass. There are some extra items like Hand Pumps & Bars. It is all self assembly and a manual is provided.

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All prices are on the website beerfestivalequipment.co.uk The Equipment can be Collected and returned or delivered and collected by Peter Contact John@beerfestivalequipment.co.uk or Tel 07770 938300

One or Two Night A La Carte Breaks 2019 Includes bed, breakfast and A La Carte Dinner

No Set Menus, only our Full A La Carte No Extras, No Service Charge Here!

Look at our A La Carte Menu at www.marcliffe.com/cuisine Don’t settle for Table D’Hote or Set Menus only a La Carte!

Stewart Spence, Owner

Available Sunday - Sunday Executive Room Per Night Single £195 Double £255 Deluxe Room Per Night Single £215 Double £275 Junior Suite Per Night Single £280 Double £340 Stay night(s) before or after from £85 bed & breakfast

Check the latest offers at www.marcliffe.com The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E enquiries@marcliffe.com

EAT. DRINK. SLEEP June 2019

EPOS

8 technology tips to help your hospitality thrive beyond 2019

by Luis De Souza, CEO of NFS Technology Group It’s tough in 2019, as anyone in hospitality can tell you – so it’s just as well that technology has been evolving fast to give restaurants, pubs and bars the support they need to succeed.

Smart establishments have turned to bar and restaurant management systems to slash costs and reduce waste. They also use it to grow revenue and control their stock, labour and even allergen risks effectively.

Aloha by NFS, our well-regarded restaurant POS software, is a popular choice, and we recently teamed up with Kitchen CUT – a scalable SaaS technology that delivers control over food and beverage operations.

Together, the technologies provide valuable control over areas that go all the way from cost reduction to ingredient selection and allergen warnings.

This means chefs can design menus while keeping within budget, and reveals potential allergens in ingredients, so dishes are controlled to individual ingredient level.

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The live information is drawn through to each sub-recipe and dish where the ingredient is used, so allergens are completely traceable.

In addition, serving staff taking orders at tableside using dedicated handheld devices, tablets or smartphones with Aloha restaurant POS software have access to all the allergen information on Kitchen CUT’s spec sheets and menus.

They send orders direct from the Aloha handsets straight to the kitchen, for speedy delivery – and they can also take payment at tableside.

Kitchen CUT’s creator, Michelinstarred chef John Wood, says: “Technology can prove invaluable in several key areas in a bar, pub or restaurant.”

The 8 ways technology improves operations and customer experience: A restaurant POS 1. Transactions: system that’s reliable allows you

June 2019

to ensure all transactions are recorded swiftly and accurately in an easy-to-view format.

control: Having an 2. Stock automated self-depleting stock and inventory management system ensures you have full transparency of stock levels at all times.

You can see at a glance if there are variances so you can take action - stock loss is all too common in some hospitality businesses.

By having a 3. Ordering: fully-integrated purchasing

system you can save time and reduce ordering inaccuracies.

Capturing every invoice and credit note electronically creates better cost control.

management: An area 4. Waste many businesses do not take seriously enough. Technology helps track wastage, spot trends and locate areas where changes need to be made.

Understanding why wastage is happening allows you to take control, make changes and cut waste, whether your aim is financial, ethical or both.

Customers want to 5. Allergens: know about allergens these

days, so having an automated system that takes allergen and nutrition data directly from suppliers reduces the risk of an adverse customer reaction.

Automation is important, avoiding human error that could leave your business and customers exposed.

Using technology such as Kitchen CUT to manage allergens makes sure you comply with current legislation.

Technology is 6. Costing: the only way to make sure

profit is being accurately controlled and maintained.

For example, you get accurately costed recipes and menus, live

EAT. DRINK. SLEEP

EPOS

pricing links, alerts when menu items are not hitting targeted margins.

Product prices are set to continue rising, so full control with live costed recipes and menus is one way to help manage the impact. satisfaction 7. Customer and loyalty: Competition is

getting increasingly fierce in the hospitality business.

Restaurant POS technology makes your customers’ experience effortless, from online reservations and ordering to rapid delivery of their orders and easy payment methods.

This satisfying experience encourages busy and time-strapped customers to come back again. Your system’s data capture means you can design targeted email offers and promotions that will encourage this valuable behaviour.

Hospitality businesses 8. Reporting: are complicated and hard to track,

but thankfully restaurant POS systems provide comprehensive real-time online reports that provide an end-to-end view so you can plan and make good decisions.

Chef John said: “Prices and business rates are rising and labour is scarce, so there’s no doubt hospitality businesses are up against it – but with technology like Kitchen CUT and the Aloha restaurant POS system from NFS their lives can be a lot easier.”

See how restaurant director Andy solves three big issues with technology – watch the video.

Find out more about Aloha – www.nfs-hospitality.com 27

LOLLY AND PREODAY INTEGRATION WILL REDUCE QUEUES

June 2019

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EPOS

• Hospitality providers can focus on end-to-end digital ordering service • Access to data will support further business growth Lolly, the PoS and payments specialist, is pleased to announce its integration with the mobile and online pre-order and collect technology, Preoday. Uniting these technologies delivers a digital ordering service designed to help hospitality providers reduce queues and maximise customer throughput during busy service periods.

Through Preoday, customers can pre-order via the Lolly system, which is then communicated to the kitchen at the appropriate time – ready for collection or delivery during the allocated slot. Customers can be sitting at their desk and order their lunch at a specified collection time, and opt to either pre-pay via the app, or make payment when they pick up.

www.itslolly.com Peter Moore, CEO at Lolly, said: “We wanted to create a solution that would be perfect for busy hospitality environments, such as grab and go, or cafeterias where there is only a small serving window to maximise upon each day. Our partnership with Preoday will deliver for these types of provider time and again – creating an end-

28

www.preoday.com to-end solution which will help to reduce queues and maximise profit via timely and customised orders.

“We always aim to work with bestof-breed technology partners, and Preoday is no exception. It’s the best pre-order application on the market today and we’re proud to be launching it to our customer base.”

Nick Hucker, CEO of Preoday, added: “For businesses investing in online and mobile ordering technology, being able to integrate our platform with their digital point of sale system is vital for smooth order management.

“We are delighted to officially partner with Lolly. Together, we see an opportunity to help small and medium businesses provide a digital ordering service that is commission-free and gives them access to the data they need to grow their business.”

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EAT. DRINK. SLEEP

Cobra beer launches new visual brand identity across all products

June 2019

• Cobra Beer launches new packaging, glassware and dispensers now available across UK

• Cobra Beer reveals re-brand on shelves and across bars and restaurants

Cobra Beer have launched a comprehensive new brand identity, including all of its product packaging, glassware and dispensers across the UK. A new-look bottle and can packaging will be on the shelf from this month across the Cobra Beer range: Cobra Premium Beer, Cobra Gluten Free and King Cobra, along with new glassware and point-of-sale in thousands of bars and restaurants where Cobra Beer is stocked.

The new visual brand identity is part of a £1.2million investment into the re-alignment of the brand as a worldleading beer brewed smooth to be the ideal accompaniment to a host of different cuisine types.

The new VBI packaging will include: •

•

•

Bottles embossed with designs inspired by Cobra Beer’s unique brewing process, an innovative, complex recipe and unique.

An entire new packaging design reflecting Cobra Beer’s transition into a leading World Beer brand, exported from the UK to over 40 countries worldwide.

New glass designs which represent the use of Cobra’s finest ingredients and new dispense equipment including a new font, plaque and handle –driving stand out on the bar.

UK by its Founder, Lord Bilimoria shortly after he graduated from the University of Cambridge as an international student with £20,000 in student debt. He set out on a mission to create a beer which would be the perfect accompaniment to any meal.

Lord Bilimoria, Founder and Chairman of Cobra Beer, said: “Long before the revival of British real ales and the rise of craft beer, I wanted to create a lager that was less gassy than most and more drinkable than most real ales – a beer with the smoothness of an ale and the refreshment of a larger - in other words, a beer that could accompany all kinds of food.

“This is the first full rebrand of Cobra Beer, after 15 years, during which time Cobra Beer has grown at an enormous pace, becoming a joint venture with Molson Coors, one of the largest brewers in the world ten years ago.

Cobra Beer is now stocked in thousands of supermarkets and off-licences around the world, as well as pubs and restaurants of all kinds, including Indian, Chinese, Vietnamese, Thai, Turkish and Lebanese restaurants.”

Today Cobra Beer is a world leading beer brand and it continues to stay true to its origins. The new branding reflects its journey from humble beginnings into a household name and a drink of choice for all food types.

Jo McCarthy, Marketing Manager, Cobra Beer, said: “Cobra Beer will invest £2 million in social and digital marketing, PR and events in 2019 to reach a new market of gastropub diners and food lovers looking for a beer that accompanies new flavours and experimental fusions from around the world.

Cobra Beer was originally brewed in Bangalore, India and imported and distributed to restaurants in the

“Consumers have a fast-growing appetite for vegan-friendly and freefrom products, and the new visual

30

brand identity reflects the great steps Cobra Beer has made to become the beer of choice for a huge range of new food lovers and develop innovative new products like our Gluten Free beer. Cobra Beer can become the first choice for conscious consumers.”

Cobra Beer’s entire product range is constantly innovating and improving to ensure that they are the perfect accompaniment to all food. Earlier this year the products were approved as vegan-friendly, following accreditation

by The Vegetarian Society.

Cobra Beer won seven medals won at last year’s prestigious Monde Selection Awards for fine quality and taste bring Cobra Beer’s total number of gold medals from the prestigious Monde Selection Awards up to 101. Cobra Gluten Free has also been shortlisted for the Free From Food Awards in the Down the Pub and Bar category. The new VBI packaging showcases the beer’s award winning status on all touchpoints.

Make waves.

From subtle, ambient background music to vibrant live music and DJ sets, choose Void Acoustics. voidacoustics.com

EAT. DRINK. SLEEP

Novellini customisable shower tray

June 2019

Novellini has launched a new, customisable shower tray. The new Custom Touch textured shower tray features a matt stone effect and is available in soft white, beige, terra and black.

Functional and versatile Novellini’s shower trays have been designed to make life easier for installers and long-term maintenance.

They can be cut to any size or shape, making light work of obstructions or potentially difficult installations.

In addition, the tray features a coloured drain cover. The new tray is available in gloss white, matt white, soft beige, terra, grey or black.

Designs come in multiple sizes from 1000x800 up to 1800x900.

Furthermore, the tray is also available in two heights 3.5cm and 12.5cm. for flush to-floor or raised floor installation.

The trays are reinforced with hidden steel profiles which adds to the tray’s strength and durability.

According to Novellini this latest innovation delivers flexibility for designers and installers “This customisable tray, offers the ability to adapt your installation to a variety of bathroom situations, in addition, the extremely strong and durable methacrylate material is light in weight and extremely durable against UV light, limescale, bacteria and chemical cleaning.”

Supplied with a 50lt/min fast flow drain ensures this tray is as functional as it aesthetic.

For further information visit the website.

More from Novellini

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D scover our 2019 collect ons

Novell n UK offers a full range of bathroom products; nclud ng bespoke shower enclosures, wet-rooms, steam rooms, spa baths, furn ture and much more.

All our products are des gned and manufactured n Italy ensur ng qual ty and ava lab l ty. We have an extens ve showroom fac l ty at our HQ n Italy to support spec f cat ons and techn cal needs., Products ava lable nat onw de v a our merchant partners. Why not v s t our webs te or contact us d rectly for more deta ls on our products and serv ces.

FOLLOW FOL LOW US

Info-uk@novell n .com tel: 01727-229922

www.novell n .co.uk www. ott .com

Valentine Launches Table Top Pasta Cooker

June 2019

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Commercial Catering Equipment

Recognising the demand for catering equipment that is both flexible in in its application, with the capability to be moved, and to fit into tight spaces Valentine Equipment has introduced the Liguria Table Top Pasta Cooker.

“This a very compact pasta cooking unit, manufactured to Swiss engineering standards, that features rapid heating and easily controlled temperature. It’s something we’ve been looking to supply the market in the UK and Ireland with for some time as we know that many food operations already appreciate our range of Valentine table top fryers and larger pasta cookers.

“The Liguria will be perfect for restaurants that like the flexibility of pasta and want to change things around to keep customers interested and satisfied. It also ties in with consumer tastes for healthier, changing menus, and can be easily moved within the kitchen space and stored when not in use. The list price of this pasta cooker is £1595 excl. vat,” says Steve Elliott, national sales director for Valentine Equipment and Cuisinequip.

Valentine’s designers have thought about easy control and maintenance of this new model of pasta cooker. It features a pivoting heating element to give simple access to the cooking pan for cleaning and maintenance. Power adjustment comes from a single push button controller with pulse regulator so heating power can be quickly changed when the water is at boiling temperature.

Four round pasta cooking baskets come as standard with the Valentine Liguria, with other options available, and it can also be combined with a dedicated stand/storage cupboard. It is available in a 3 phase, 4.5kw model and requires a 16amp supply. It has also been confirmed by Valentine Fabrique that there will be a 230v 13amp version available in June at the same price.

www.valentinefryers.com Call: 0118 9571344

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The CEDA Difference – COMPLETE KITCHEN SOLUTIONS Buy With Confidence FROM THE BEST IN THE UK

If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”

100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market.

CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?

Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training.

Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve.

Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components.

Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components

CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk email: info@ceda.co.uk CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk or email: info@ceda.co.uk

EAT. DRINK. SLEEP June 2019

Commercial Catering Equipment

Gozney launches patented modular and fast-installation system with new Black Edition and Core oven ranges Gozney, manufacturers of world-class, professional wood and gas stone ovens, have unveiled their latest innovation with the launch of the Black Edition and Stone Core ranges.

With the same high-spec engineering and use of quality and pressure-tested components for which Gozney has become renowned, the Black Edition and Stone Core ovens have additional unique elements incorporated into their design which will step change how the industry selects its oven-manufacturer of choice.

Designed to fit every business.

The premium Black Edition consists of a patented, modular, fast-assembly system with an external enclosure that boasts a stylish, contemporary design. Due to its innovative format on delivery, it is easy to assemble and only requires minimal building work, saving operators crucial time and money during installation, as well as removing the need for large open entrances to manoeuvre pieces in to the point of assembly.

The Stone Core consist of a number of geometric segments of professionalgrade, dense refractory that seamlessly combine in a similar modular format.

The outer rendering and appearance can

36

be modified by customers - providing a bespoke finish that’s true to the look and feel of every owner’s site.

Each range is available in four separate sizes to cater to operators’ requirements, whether it’s for a small café or bistro, to larger throughput, larger volume establishments. The choice of the sleek Black Edition or being able to customise in line with the venue’s décor allows these ovens to become the showpiece in the room, proving foodie theatre that normal kitchens cannot deliver.

The oven ranges combine the option of wood- and gas-fire to suit convenience or traditional cooking methods. The wide, open mouths give clear visibility of the beautiful flames flickering inside, pumping up temperatures to 450/500oC. Pizzas cook in under a minute, searing meats and veg is easily done and the residual heat is also perfect for baking or slow-roasting overnight.

Each range empowers chefs to create amazing food to elevate their establishment’s menu. Smaller businesses can now have the same cooking capabilities and centrepiece ovens in their venues thanks to the sizing and technology of Gozney’s new offering.

A word from the CEO. Tom Gozney, founder and CEO at Gozney says: “We’re delighted to be able to extend our offering of premium ovens to cater for all types of commercial requirements. The launch of Black Edition and Stone Core ovens add another string to our bow, enabling us to meet the demands of operators great and small, delivering the truly innovative and consistent high-quality, which we have built our name on.”

“We want to continue to inspire a food revolution through wood and gas stone fire cooking and feel that the new additions to the range will only build on this ambition.”

With these new ranges, Gozney bring new technology to the industry, empowering chefs to create amazing food that elevates their menu in a reliably efficient and cost-effective manner. The launch continues Gozney’s success story of British design and manufacturing, carving out a name for itself as an international leader in stone and fire cooking.

www.gozney.com

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Commercial Catering Equipment

FRI-JADO PROVIDES FIVE YEAR WARRANTY ON MD HOT FOOD MERCHANDISERS

June 2019

Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has announced that it is now providing a five year warranty on its range of MD (multi deck) hot food merchandisers.

The company claims that it is the first and only manufacturer to offer such extended cover for this type of equipment. The five year warranty applies to Fri-Jado’s MD ‘Eyeline’ and MD Premium ranges, which include models with three, four or five display decks and cabinet widths of 600, 1000, or 1200 mm.

Fri-Jado UK’s Director of National Accounts, Gary Thacker, explained the company’s decision to offer the extended warranty.

“Our MD hot food merchandisers are the result of over ten years of market research and product development. They incorporate state-of-the-art technology and have been engineered for reliability, operational efficiency and ease of use. As a result, a negligible failure rate means that we have complete faith in offering a five year warranty on this equipment.”

The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in neighbourhood shops,

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convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets.

The MD merchandisers allow operators to tap into the lucrative food to go market, which is predicted to be worth £23.5 billion by 2022 (source IGD). The heated displays are also suitable for the rapidly expanding home delivery sector, where the volume of deliveries is estimated to be approaching a billion per year.

MD merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The cabinets are offered with either an attractive curved profile and panoramic glazed end walls, or with square glass and square top for complementary suiting with refrigeration counters.

The merchandisers are available with a pass-through option, facilitating restocking from the service side.

The MD merchandisers incorporate Fri-Jado’s proven and patented Hot

Blanket holding technology. Hot air is blown from the front of each shelf and is circulated over the shelf surface, before being recycled into the unit. Product is held within a blanket of hot air to deliver a consistent and food safe holding temperature of 65°C and above.

The accurate and stable holding temperature maintains cooked food at perfect quality and appearance for at least four hours, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. The air curtain technology on the front of each shelf retains hot air within the unit, reducing cabinet air spillage, to create energy savings of some 20%.

The plug and go units require only a 13 A power supply and are castor mounted, allowing them to be easily relocated on the sales floor to meet changes in merchandising requirements. Additional features include a bump rail to prevent cabinet damage from shopping trolleys and a temperature display on the customer side of the unit. www.frijado.co.uk

Adande® has supplied refrigerated drawer units to the Wild ink restaurant and bar at the newly developed Hudson Yards on Manhattan’s West Side, New York City. The 5,800 sq ft restaurant and bar, which was opened on 15 March 2019, is located on the fifth floor of 30 Hudson Yards which, at 1,296 feet, is the second tallest building in New York. Hudson Yards is the largest private real estate development in US history and, upon completion, will be home to over 4,000 residences, office accommodation, iconic retail outlets, premier hospitality venues and over 750 acres of open space.

June 2019

Adande® reaches new heights at Wild ink restaurant, New York The menu is based on the heritage, experience and background of the restaurant’s culinary team, which includes chefs from China, Japan, Korea and the Philippines. The 160 seat restaurant and bar provides lunch and dinner service and is currently serving over 3,000 covers per week.

To meet the requirements of the restaurant’s busy kitchen, Adande® supplied ten of its unique and patented VCS2 refrigerated two drawer units, which feature insulated horizontal container technology for stable holding temperatures and energy savings of up to 60%. The dual temperature modules may be switched between chilled and Wild ink is owned and operated by frozen storage temperatures, at the London based rhubarb, a provider of flick of a button, providing cold storage luxury culinary events at a variety of flexibility. iconic arts, sporting and transport hub of refrigeration equipment. He stated venues, as well as at a rapidly growing that kitchen ergonomics had been In the Wild ink kitchen the Adande® number of proprietary restaurants in an important factor in the decision to and around London. Wild ink is rhubarb’s units are located beneath the worktops install the units at Wild ink. and adjacent to cooking appliances, first venture outside of the UK, but the providing ergonomic, quick and easy company will be opening a second “The large capacity, space saving hospitality destination at Hudson Yards, access to ingredients in the preparation modules are conveniently positioned at of meals. The restaurant’s chefs use the the point of food preparation, meaning later this year.

Adande® drawers for the storage of all that chefs don’t have to leave their The Wild ink brand is described as perishables, including fish, meat, salads workstations to fetch food from remote Asian inspired cuisine combined with and vegetables, as well as all elements refrigerators. The drawers are easier traditional European and US influences. for mis en place. The Adande® drawers to access than conventional upright provide more stable temperatures cabinets and with the use of racking and humidity than conventional systems ingredients are clearly visible. refrigeration systems, meaning that This all saves time, especially during the food is maintained at better quality for busiest periods of service. The containers longer. are very easy to clean, which reduces manpower for housekeeping regimes. I Executive Chef, Peter Jin, reported also like the drawer open alert.” that the Adande® drawers are helping his team to meet Wild ink’s objective Karl Hodgson, Global Sales Director of delivering a premium dining at Adande®, commented: “This order experience: “Incremental control of represents further progress for Adande® temperature and optimum humidity in the US market, where we have been mean that we can store ingredients at targeting both foodservice and food perfect conditions over extended periods retailing operators. We will continue to for reduced waste. The ability to switch build on partnerships with customers between chiller and freezer modes is a in the USA, who have embraced particularly useful function, providing us our innovative refrigerated drawer with greater cold storage versatility.” technology.”

He added that previous experience of Adande® drawers at rhubarb facilities in the UK had influenced the specification

EAT. DRINK. SLEEP

Commercial Catering Equipment

info@adande.com www.adande.com

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EAT. DRINK. SLEEP June 2019

The Summer Outdoor Leisure Exhibition or for those in the know SOLEX, will be opening its doors to the most influential buyers from within the garden industry on 9th July 2019.

It will be packed full of the freshest designs from 60 LOFA members, with the full A-Z and everything in between that the outdoor and leisure industry has to offer.

literally, as there will be charging points for all devices!

There will also be secluded areas for those all-important business meetings or to check your Twitter feed!

The SOLEX exhibition is all under one roof, and in one hall, so you won’t have to walk for miles and miles to find the most inspirational and innovative products for the 2020 season. In fact it is a great place to do business, this relaxed and friendly exhibition is where you can establish new relationships and develop existing ones. So, whether you are a garden centre, a retail outlet, department store or multiple retailer, SOLEX has everything you could possibly want or need.

Last year we attracted 1860 visitors over the three days the most popular days being Tuesday and Wednesday, 1332 of these visitors were pre-registered, 1594 of these were unique visitors and 266 re visited from previous years.

SOLEX has two new features this year, a brand-new product area for Barbecues and Firepits and another one for Outdoor Living which provides a sneak-peak at the new trends for 2020.

There is also a contemporary new SOLEX lounge, a great place to relax, chill out and unwind, serving refreshments to all visitors throughout the three show days, it’s a place to take the weight off your feet and re-charge your batteries,

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What is really exciting is that SOLEX is growing year on year! We forecast an increase of over 10% in floor space and have already exceeded 2018 space which is brilliant news , plus (drum role) we have 6 brand new exhibitors who are taking a total of 635sqm of space, final numbers aren’t in yet but we know that the event is going to be bigger and better than 2018, which is extremely positive for the future of SOLEX. SOLEX is the retailers essential garden event of the year.

Place – Hall 5 | Venue - NEC | Dates - 9-11 July 2019

THE ESSENTIAL GARDEN EVENT OF THE YEAR PLACE - HALL 5 | VENUE - NEC | DATES - 9-11 JULY 2019

www.lofa.co.uk/solex LOFAoutdoors/

@LOFAleisure

02392 258844

info@lofa.com

Leisure and Outdoor Furniture Association

EAT. DRINK. SLEEP June 2019

Cost of compliance with FSA ruling on full ingredient labelling is less than the price of a coffee a day - Food safety group Navitas welcomes FSA ruling for foods pre-packed for direct sale Navitas Group, the food safety and health and safety experts, has welcomed the Food Standards Agency (FSA) Board’s backing of mandatory full ingredient labelling for foods that are pre-packed for direct sale (PPDS) saying the cost of compliance for foodservice businesses will be less than the cost of a cup of coffee a day.

The FSA has opted for the most stringent of the four options offered in the recent consultation on amending allergen information labelling.

Under the proposed changes food that is classed as PPDS will require a label clearly stating the name of the food along with the list of ingredients. Any of the 14 specified allergens still present in the food must be emphasised to stand out in the ingredients list.

Ben Gardner, CEO of Navitas Group comments: “Of course foodservice businesses may be concerned about the cost of the complying with full ingredient labelling. However food safety systems in general and allergen labelling solutions in particular are not prohibitively expensive even for smaller foodservice operators.

For a stand-alone allergen labelling solution we’re talking about far less than the cost of a cup of coffee a day. That has to be worth it to give reassurance and peace of mind to customers with food allergies that their food purchases are correctly and accurately labelled.”

He adds: “When it comes to food safety our advice to customers and those in the foodservice industry has always been to take a proactive approach and aim to exceed any regulations to remain one level above compliant. We’ve been advocating better allergy management, greater allergy awareness and tackling potentially unsafe food allergen labelling with our food safety monitoring and allergen labelling platform for some time and so very much welcome the FSA’s ruling on full ingredient labelling.”

Navitas has been working with Nathalie Newman, Allergy Consultant, who advises: “For anyone affected by, and living with allergies, food labelling becomes crucial to eating safely. Open and honest communication and sharing of all ingredients used enables the consumer to make an informed decision as to whether something is safe for them or not. Nowadays it’s not just about

42

the top 14 allergens, many are affected by allergies outside the top 14, which aren’t currently declared.

It makes it very difficult for them to eat out safely, or to buy prepared food that is suitable for them. This ruling by the FSA is a step in the right direction for consumers, and we must hope the government continue the momentum.”

Navitas can support foodservice businesses looking to improve allergen management within their kitchens with an allergen labelling solution and also online training courses.

Navitas allergen labelling solution - The Navitas food allergen and date labelling printer and software solution allows foodservice businesses to print bespoke labels with specific information on the allergens present, together with the date and time the food item was prepared.

Navitas software keeps a record of all label information and the details of the staff member who produced it, along with a date/time stamp ensuring transparency, traceability and accountability.

Allergy awareness training Navitas’s allergy awareness training is designed to give businesses a full understanding of the foods that may trigger allergic reactions and the precautions they need to take to guarantee their customers avoid these. The online courses are aimed at anyone in the hospitality industry who prepares, serves or sells food.

Allergy Awareness: Know Your Allergens is a course that introduces participants to food allergies, the 14 major allergens and how to recognise them in prepacked and loose foods.

The follow up in-depth Allergy Awareness course includes modules on how allergens affect the body, what the law requires, allergen control in catering and managing the threat of crosscontamination.

Both courses are available at a discounted rate until the end of May. For further information on allergen labelling and allergen awareness training visit www.navitas.eu.com.

EAT. DRINK. SLEEP June 2019

LED Lights & Signs

Bringing brands to life in the real world From the signs that announce your presence to the quality and conditions of every corner of your properties, Global Brand Solutions brands your spaces and places.

We take the concept off the page and deliver it into an environment We are experts in bringing your visual identity to life.. We are a trusted partner offering a seamless and integrated solution to clients .

From initial concept through to installation, and ongoing development; We offer a complete project management service tailored to you, your timescales and brand standards We are specialists at what we do.

Our philosophy is to ensure your brand is developed, detailed and delivered on time and on budget – every time.

We are pioneers of innovative, sustainable and cost-effective technologies to help set you apart from your competition.

Our focus is on you, allowing you to focus on your core business.

Technology is evolving. The main areas of technology development that impact are that of illumination and media content.

How will it look under illumination? Do modifications need to be carried out? What are the authority and building restrictions?

Can animation be incorporated?

In the realm of facades and urban installations interactive technology is now available to integrate with smart phone and tablet applications.

Bluetooth technology and GPS systems can provide media communication between the installations and the public. It’s a brave new world and it helps to know what is possible We are a team and experienced partner, who has been in the industry a long time, but equally a company modern in its approach with the newest technologies. At Global Brand Solutionswe offer the best of both.

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Brands are constantly evolving, as is the marketplace, and we understand the importance of innovation; it is the cornerstone of everything we do.

From design and prototyping software, manufacturing machinery, communication systems, through to the materials and sources we use – Global Brand Solutions innovation is at the heart of all we do.

We listen to our clients’ needs and offer a bespoke solution focussed on service, efficiency, sustainability and cost. We provide seamless solutions all under one roof, setting you apart from your competition.

Call us today to discuss your brand implementation project. Let us turn your concept into reality. www.globalbrand-solutions.com email hello@globalbrand-solutions.com

EAT. DRINK. SLEEP

LED Lights & Signs

June 2019

Switching on to the possibilities of OLED The versatility of the latest OLED lighting is opening up exciting possibilities for interior designers working in the hospitality sector.

Flexible and versatile, OLED modules emit a soft, natural light that is perfect for a wide range of uses, from creating atmosphere and cosy areas to formulating stunning architectural centrepieces – all while consuming less power than regular LEDs. To highlight its capabilities, trade lighting supplier Applelec has created a spectacular display at its London showroom, incorporating almost 100 OLED – or Organic Light Emitting Diode – modules in both a track-mounted and pendant form.

Unlike traditional LEDs, OLED uses a series of thin, light-emitting films made from hydrocarbon chains rather than semi-conductors laden with metals – the ‘O’ in the name stands for ‘organic’.

One key feature is that the light produced by an OLED module is

softer and more like natural daylight, which makes it ideal for use where the benefits of natural light – or something as close as possible to it – have been identified.

Of course, architects and designers will try to use natural lighting wherever possible, not least to reduce energy consumption and potentially increased revenue in retail uses.

Despite being variable and reliant on weather conditions and solar positions, it stimulates alertness and is thought to support human health and well-being.

However, the constraints of the area to be lit mean this is sometimes simply not achievable.

This is where OLED comes into its own – it can replicate natural light without glare or, crucially, excessive energy consumption.

The power of LEDs to reduce energy usage and the associated bills is well established.

It is not unusual for building managers to report savings of up to 75% on energy costs; meanwhile, OLED has the potential to achieve even greater reductions.

Unlike regular LEDs, the modules have no backlight, so the pixel is turned off entirely to produce black, consuming no power whatsoever.

OLEDs are lighter and up to 10 times slimmer than their traditional counterparts – again as a result of having no backlight.

This opens up a whole new realm

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of possibilities and uses, not least from an artistic point of view, as their slender and flexible nature makes it possible to create stunning sculptural light installations.

Applelec supplied the modules for one such installation which combined OLED technology with 3D printing for the London Design Festival.

The Ribbon, created by lighting artist Min Sang Cho, was showcased at the festival before being installed at its permanent home at the VIP reception area of the Genting Highland Casino in Malaysia.

The Ribbon was 3D printed in its basic form then was manipulated and finished by hand, with 24-carat gold leaf delicately applied to each piece.

One segment features three flexible 400mm x 50mm OLED panels on one side while the other side is handpainted with the gold leaf.

Power consumption is impressively low, with the installation drawing just 9W per unit.

Neon Creations • • • • •

We make high quality custom made neon signs and lights We produce statement lighting for interior space We are passionate about producing unique neon products We design and manufacture in-house We work with a varied and wide range of clients Tel: 01204 655866 info@neoncreations.co.uk www.neoncreations.co.uk

EAT. DRINK. SLEEP June 2019

Award-winning chef spices things up with new restaurant launch Award-winning chef Sudha Saha – who has been recognised by both the Michelin and Hardens Guides and achieved an AA Rosette with previous restaurants – has opened his latest venture in the heart of the country this week. entouraj, which is located near Droitwich in Worcestershire, is set to pioneer a fresh concept for Indian cuisine; serving up traditional flavours with a gourmet twist.

Best known for his time with Saffron Restaurant Group, which had restaurants in Birmingham, Oldbury and Worcester, Sudha Saha is back in the kitchen with this latest venture. Opened alongside restaurant entrepreneurs Ameer Hussain and Shah Hussain, Sudha is set to smash preconceptions of casual dining at this brand new restaurant.

“The team and I have been working hard over the past few months to make entouraj a reality, and we’re thrilled to have opened the doors. We aim to bring Indian dining into the 21st century, fusing traditional cooking methods with innovative techniques to create a menu that leaves a lasting impression. Our chefs take the time to prepare, cook and present our dishes in a way that truly defines what entouraj is about. I hope everyone will enjoy our brand new dining experience and fall in love with the food in the same way that we have,” comments Sudha.

Sudha Saha is one of the UK’s most celebrated chefs and works tirelessly to innovate through Indian cuisine. Whilst in his role as Executive Head Chef at Saffron Restaurant

Group, he achieved an AA Rosette and was awarded ‘Best Restaurant of the Year – Midlands’ in the Good Food Guide 2010. entouraj, which boasts a bar and restaurant, captures the spirit of Indian food with vibrant, fresh and punchy flavours, all of which celebrate the finest Indian flavours and best seasonal produce.

Co-owner Shah Hussain adds: “The ethos behind the name ‘entouraj’ revolves around the concept that the customer is at the heart of the dining experience. Born from the French word entourer, meaning ‘to surround’, entouraj prioritises the guest experience, surrounding the diner with the highest standard service and paramount cuisine. Working with such an esteemed chef as Sudha, and our fantastic team, we aim to be the entourage to each and every diner, giving them the best possible experience.” entouraj is open Sunday-Thursday from 5.30pm-11pm and Friday-Saturday from 5.30pm-11.30pm.

To view the menu and make a reservation, visit the website: www.entourajrestaurant.com.

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Are you an awesome hospitality professional? Ever considered running your own pub business?

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Call 01283 501 999

EAT. DRINK. SLEEP June 2019

Strand palace launch new Art Deco inspired Haxells Restaurant & Bar The launch of Haxells, the brand-new art deco restaurant and bar at Strand Palace, marks a new era in dining for one of London’s most iconic hotels. The 240 cover restaurant is an all-day dining affair, serving guests breakfast, lunch and dinner – with a quintessential afternoon tearoom and private dining room.

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New Executive Chef, Chef Alfonso Salvaggio whose résumé includes roles at Radisson Blu London and Crowne Plaza Dubai has carefully curated a brand-new menu, with an emphasis on sourcing top quality ingredients.

The menu will showcase modern British cuisine dishes, including sharing platters of British charcuterie and cheeseboards. There is a wide variety of mains, featuring Grilled Marinated Tuna, Superfood Salad, Asparagus Risotto, to well-known British classics such as Beer Battered Fish & Chips, Shepherd’s Pie and Sticky Toffee Pudding.

EAT. DRINK. SLEEP June 2019 Eirini Papadopoulou, Director of Food & Beverage at Strand Palace said: “It is an exciting time to have joined Strand Palace. It is my goal to provide an unforgettable experience of service to all guests dining at Haxells and build a reputation for excellence in the hospitality sector.”

The extensive ground floor concept was designed by Trevillion Interiors. Haxells is beautifully decorated and heavily inspired by the hotel’s roaring twenties design, combining art deco glitz and gilded age elegance with a contemporary twist. The private dining room, set in a beautiful hue of blue provides the perfect space for private functions and can fit 40 guests seated or 60 standing.

The elegant new bar is the perfect spot to catch up with friends and colleagues. The drinks menu is ideal for wine connoisseurs to cocktail aficionados – new serves include the Spicy Vanilla Sidecar, Black Forest Mojito and Lychee Spritz.

The Haxells Restaurant & Bar launch has been overseen by the new Director of Food & Beverage, Eirini Papadopoulou.

Eirini’s wealth of international food and beverage experience spans over 15 years, which has seen her working on brands across the UK, Greece and Australia.

David MacRae, Managing Director of Strand Palace said: “Haxells has something for everyone. The menu is full of creative modern dishes, served within a relaxed and tranquil atmosphere. You can dine with colleagues, enjoy afternoon tea with family or enjoy small nibbles with friends whilst at the bar. London has one of the most diverse food and beverage offerings in the world and it is important to innovate, yet be consistent in standards of service and the quality of the offering.

2019 marks a new era for the hotel and we are excited to introduce Haxells to our guests, old and new.”

The Haxells Restaurant & Bar launch coincides with the hotel’s multi-million-pound investment to position Strand Palace at the top of London’s 4-star hotel offering. The large-scale renovation which also includes all of the 785 guestrooms, has transformed the hotel into a one of a kind lifestyle destination for business and leisure guests in the heart of London.

Haxells Restaurant & Bar is officially now open to the public, with afternoon tea at Haxells opening on 14th May. The restaurant is located at Strand Palace, 372 Strand, London WC2R 0JJ. Bookings are being accepted now by telephoning the hotel on 020 7379 4737 or visiting strandpalacehotel.co.uk/haxells

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CHAIRS SOFAS BEDS and more

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EAT. DRINK. SLEEP June 2019

Contract Furniture & Furnishings

H2R Design redefines salon interiors at Rose Poudre with a Feminine take on Modern Industrial Styles H2R Design, the award-winning design studio creating renowned commercial and hospitality spaces, was tasked to design Rose Poudre, a refined salon concept for women situated in Galleria Mall, Abu Dhabi. With the original project evolving from a hair styling bar into a full-service salon, the design was developed to redefine conventional female accents to feature industrial styles and robust materiality while maintaining a cozy ‘feel at home’ mood.

The brief was to create an escape for women within the context of the hustle and bustle of a mall into a luxurious oasis for pampering and self-care. Rose Poudre’s mission to provide services encouraging positivity and confidence through beauty enrichments was complimented with the interior space design, creating a relaxing atmosphere. Elegance, warmth and simplicity were the key words that guided the designers, creating a neutral tone, that is down to earth and promotes moments of relaxation without overdoing with conventional feminine connotations.

The design was strategically devised, and materials were purposefully selected to create an exclusive approach to salon interiors. The salon is laced with bold tones, and strong metal accents, yet the space is light and inviting. Appreciation for raw beauty is at the root of the design, and it is reimagined with the use of textured concrete on the walls and floor.

Rose Poudre exudes grace and indulgence with subtle elements that exert a feminine take on a modern industrial style. Metal work across the space creates an industrial vibe but is toned down with the use of rose gold, grey concrete, and light touches of pink concrete. The salon is a very modern space with hints of vibrant elements such a Salome marble, dark Zebrano wood, and acrylic light panels. The use of clean lines and carefully selected details in both joinery and overall design foundations pull the

space together into one cohesive unit with a lot of character. This can be seen in detail at the reception area with the welcome desk at the front and the decorative marble centerpiece table on the right side of the salon.

The styles and colors of the furniture were developed with comfort at the highest of priorities without compromising on aesthetic grace. Using deep royal blue fabrics and plush leathers on both the loose and fitted furniture, counter the warm tones used in the rest of the salon. They are intentionally used to disrupt conventional salon color palettes and to keep a trendy and visually pleasing ambiance that makes customers want to stay longer, lounge comfortably and chat.

The layout takes into consideration elements of privacy within the ladies-only salon. The use of sheer curtains separates areas that require additional privacy – allowing each customer to feel at ease as they transition from one area to the next.

The lighting is simple yet sophisticated and meant to be warmer and more inviting than typical bright salon lighting. The lighting is tailored to each area including brighter sections in retail shelving area showcasing products and the hair styling area where focus is required for seeing the true colors being applied to hair. The hair wash basin area and the section for manicures and pedicures are dimmer and warmer creating a more relaxing environment.

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Focal materials were utilized consistently throughout the space with the rose gold and copper panels, grainy off-white marble, warm wood detailing, and Salome marble in joinery items. Other areas portray visual contrasts including the pink concrete floor in the nail area while the walls of the hair wash section are adorned with wallpaper.

The curved all-acrylic panels visually break up the concrete and white walls, softening up the space and giving it a feminine touch with the use of a light pink to warm the white gradient.

Forgoing the aesthetic typically associated with salons and putting the needs and wants of the client first, H2R Design has created a clean, modern, and refined salon experience that encourages women to feel positive in the space while endorsing self-love and worthiness. With the quote ‘be your own kind of beautiful’ in the reception wall, H2R Design has developed an inimitable identity for Rose Poudre with attention to delicate detailing, letting the interiors compliment the services, products and experience.

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EAT. DRINK. SLEEP June 2019

Hoteliers put charity at the heart of year ahead The U K ’s leading independent hotel management company h a s a n n o u n ce d i t s partnership with a national family charity after raising more than £200k for good causes since 2016.

Properties across the 45-strong RBH portfolio will raise funds for 4Louis over the next 12 months, following a group-wide selection vote.

Started by the family of baby Louis, who was stillborn at 38 weeks gestation, 4Louis is a UKwide charity launched in 2009 that works to support those affected by miscarriage, stillbirth or the death of a baby or child.

The charity also provides helpful tools, equipment and training free of charge to hospital units, hospices and other professionals comforting grieving families.

The hoteliers were previously partnered with charities MakeA-Wish® UK and the NSPCC, raising more than £60K in 2018 and more than £219K overall.

The donations are helping Make -A-Wish continue to grant life-changing wishes for children with critical illnesses and supporting the NSPCC in its efforts to protect children and help those affected by abuse to recover.

Martin MacPhail, Director of Human Resources at RBH, said: “A vital element of the RBH culture is our charity partnership, which brings fundraising activities of head office staff and hotel teams together for a great cause.

“We are incredibly proud to have raised more than £200k

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over the last three years and Make-A-Wish and the NSPCC have really helped spark the imagination and enthusiasm of our people. Our fundraising total definitely pays testament to this and they are such worthy causes - you really can’t fail to be moved by the wonderful work they do for children and young people.

“Whether our team members are scaling new heights by trying their hands at mountaineering, lacing up their running shoes for charity races or hosting fundraising events in our hotels, we know that every penny makes a difference and is valued by the young people supported by these fantastic charities.”

“We are embarking upon a new partnership for 2019 in aid of another very special cause.

4Louis carries out invaluable work to support families through their grief and our teams are ready to show their support when fundraising begins.”

Jason Suckley, CEO of Make-A-Wish, said: “The RBH and Make-A-Wish relationship is one that I am very proud of. Over our three year partnership, RBH has raised more than £140,000, helping Make-A-Wish to grant wishes for 47 critically ill children.

“The dedication of colleagues and customers cannot be underestimated; they’ve skydived, baked cakes and collectively walked, run and jogged hundreds of miles - all in the name of wishes.

“It is thanks to the support of organisations such as RBH that we are able to continue our transformational work and make wishes come true for children with critical illnesses.”

Katie Bruce, Corporate Partnerships Manager at the NSPCC, said: “The NSPCC are absolutely delighted to have been partnered with RBH for the past two years and raising a magnificent £76,553.

“We have been wonderfully supported across the UK with individual hotels going above and beyond in order to keep children safe from abuse.

“We would like to say a profound thank you to each and every team member who got involved; you have each been integral to our fight for every childhood.

Thank you.” www.rbhmanagement.com

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Business Directory

Flexfurn Ltd.

PoolDek

www.flexfurn.com info.uk@flexfurn.com +44 (0) 1242 524777

www.pooldek.co.uk info@pooldek.co.uk +44 (0)1509 611 021

SUPERPROOF Thomas Ridley Foodservice www.thomasridley.co.uk info@thomasridley.co.uk +44 (0) 1359 270536

www.superproof.co.uk scott.friday@superproof.co.uk +44 (0) 808 133 2330

Envy Spirits

La Fée

www.oneenvy.com hello@oneenvy.com +44 (0) 1992 511445

www.lafee.com contact@lafee.com +44 (0) 1992 511445

Stage Systems www.stagesystems.co.uk info@stagesystems.co.uk +44 (0)1509 611 021

Stakrak Limited www.stakrak.co.uk sales@stakrak.co.uk +44 (0) 1293 538822

Lightspeed Restaurant www.lightspeedhq.co.uk/pos/restaurant/ lightspeedhq.info.uk@lightspeedhq.com

+44 (0) 20 3695 9599

Ena Shaw Contract

Europa International

Liquidline

www.enashawcontract.co.uk contract@enashaw.co.uk +44 (0) 1744 851515

www.europainternational.com contact@europainternational.com

www.liquidline.co.uk mail@liquidline.co.uk +44 (0) 800 8499110

Marco Beverage Systems www.marcobeveragesystems.com

info@marco.ie 00 353 1 295 2674

Adactus

+44 (0) 20 8676 0062

Barry Callebaut Beverage www.barrycallebautvending.co.uk beverages_uk@barry-callebaut.com +44 (0) 1244 370500

enomatic www.enomatic.co.uk sales@enomatic.co.uk +44 (0)1603 76846 Opt. 2

www.adactus.co.uk sales@adactus.co.uk +44 (0) 1844 269090

WMF United Kingdom

Mirrors for Training

www.wmf-coffeemachines.com/en_uk

sales@wmf.uk.com +44 (0) 1895 816100

www.mirrorsfortraining.co.uk info@mirrorsfortraining.co.uk +44 (0) 1902 791975

Agua Fabrics

Audrey Gaffney Associates

equipline

www.aguafabrics.com info@aguafabrics.com +44 (0)20 8205 0050

Sky Sports www.business.sky.com sb2b@sky.uk +44 (0) 84442 411 411

www.audrey.ie info@audrey.ie +353 (0) 46 906 4190

www.equipline.co.uk info@equipline.co.uk +44 (0) 1895 272236

George Thomas Joinery

NFS Technology

www.gtjs.co.uk reception@gtjs.co.uk +44 (0) 1384 637 825

www.nfs-hospitality.com info@nfstechgroup.com +44 (0) 800 731 8451

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Coming Soon Next Month’s Features – July 2019 • Coffee • Commercial Bathrooms • Contract Flooring & Surfaces • Design & Refit

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