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E 4 IN 01 EL Y 2 AT A D M G 1 N â€” RI IL SP APR 28
DISCOVER THE HEARTBEAT OF FOODSERVICE AND HOSPITALITY
At Hotelympia meet over 1,000 exhibitors displaying the latest new products and widest range of innovation in food & drink and catering equipment. In 2014 the event presents a new spring dateline, live food demonstrations at The Skillery for leading cost sector caterers and Salon Culinaire making Hotelympia a must attend for anyone involved in the food service industry.
REGISTER AT HOTELYMPIA.COM/EDS Image: citizenM London Bankside & ME London
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Venue ProďŹ les Hotels Lighting Drinks & Mixology Flavoured Vodka CoďŹ€ee Catering Cake Event Business Matters News Directory Worth a Look
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www.nanudesign.co.uk firstname.lastname@example.org Over the past 22 years, family restaurant business Shampan Group has been growing slowly but surely in diﬀerent parts of Kent. Part of a new wave of modern Indian restaurants, the fourth Shampan has opened in Westerham in west Kent, close to the border with Surrey, with the addition of a luxurious lounge bar alongside the dining room. The new site is a transformation of a family-friendly destination pub-restaurant called The Spinning Wheel. Because the Grade II-listed thatched building is such a landmark, Shampan Group director Sufian Miah says they chose to keep the name, launching it as Shampan at The Spinning Wheel. As well as the dining area and private rooms with 350 covers, they have created a 60-seater lounge bar which, Sufian explains, makes it a one-stop destination for a night out. “We are trying to create the ultimate experience,” he says. “It’s a restaurant where you can come in and spend the whole evening.” The new restaurant and bar – which takes its name from a type of Indian boat – has become the flagship for the group, which also operates two Shampan restaurants in Bromley in south-east London and another in Welling in Kent. To create the luxurious stylish interiors in Westerham, the company turned to designer Ellen Burton of Nanu Design, a practice based in Wakefield, West Yorkshire. Although formed in 2008, it has already worked on a number of bars and restaurants in the UK and overseas, including the Buddha Belly bars in Bromley and Lewes, East Sussex.
Ellen explains that the design brief for the new Shampan was to take the concept “to another level, setting a blueprint that stands out as a class of its own and creating a monstrous three-bar headquarters”. The result is the “sultry” Shampan lounge bar, with orange silk and leather seating, a bespoke glass-shard three-tiered pendant light and a sevenmetre glass and marble bar. The dedicated bar and main restaurant space is split with a 16cm long corridor of stone columns, ipe hardwood flooring and illuminated silk string screens. Giant sliding glass and ash screens lead into the private dining area, with another private-dining area, the Indian Garden, outside. “The end result was clean and elegant finishes with a touch of glamour,” Ellen adds. The bar serves up beers, wine and cocktails to match the premium oﬀering in the restaurant. As well as classic and champagne cocktails, there are signature drinks created inhouse such as The Guilty Pleasure – a popular cocktail that mixes vodka, Kahlúa, Baileys and crème de menthe. “We are not a typical Indian restaurant,” Sufian explains. “The menu is very upmarket and, with the service, that creates a big wow factor.”
Are hoteliers missing a design trick?
Yes, but the solution is simple, says Philip Harrison, MD of leisure hospitality designers Harrison.
Once viewed as a necessary evil, food service is at last evolving into an important profit centre for the hotel industry. Great news if you are an hotelier, you may think, and you would be right â€“ in part. Whilst many are reaping the financial and brand benefits of their food operations, there are just as many who are not. Influenced by the relatively modest income potential from hospitality versus room profit, development budgets can be capped too low, limiting any opportunity to create ambience and maximise custom. Conversely, they can be set too high, asking too much from an in-house food and beverage operation. Then there is the hospitality strategy which views hotel bars and restaurants solely as a space to serve guests food and drink: custom from non-guests is not considered. Even more challenging is the operational strategy which contains no real incentive to attract customers, either from the captive audience in the hotel or from the local market.
www.harrison.hn email@example.com However, all is most definitely not lost! As a designer who has worked for decades in this industry, I know there is plenty of opportunity to use design strategically to reverse a downward trend, enhancing both the income from the bars and restaurants as well the reputation and overall profitability of the facility. First and foremost, hotels need to recognise their food and beverage service as a marketing tool and capitalise on the enviable and well-placed locations that so many are in. The majority have some access from the street without the need to enter the hotel lobby, so it
goes almost without saying that if a hotelâ€™s bar or restaurant is outward facing it can become an attractive alternative to the competition in the local area. Whilst looking to attract custom from outside the boundaries of the hotel, hoteliers must not forget to look at the varying needs of their overnight guests, particularly repeat business users who may not wish to leave the building or who may be travelling alone. In all cases, it is crucial never to ignore the importance of design in creating a strong presence. It should always promote a point of diďŹ€erence and an outstanding ambience where guests can relax, meet friends or business partners,
or simply lose themselves in the atmosphere. At Harrison we have made it our business to understand exactly how such bars and restaurants should be designed and completed, with a strong focus on extracting maximum profits and benefits for the entire hotel operation. Take a look at our website, www.harrison.hn and, if you like what you see, give us a call on 0121 321 3030 or email me direct at firstname.lastname@example.org. With the right professional advice, there is no reason why you should be one of those hoteliers missing the proverbial trick.
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Stunning new development Novikov Restaurant & Bar is the first restaurant outside Russia for the Novikov Restaurant Group, the phenomenally successful company headed by Arkady Novikov, the restaurant guru who has changed the face of dining in Moscow.
comprises a superb assortment of antipasti, Tartare di Salmone o Tonno and Carpaccio di Manzo among them, followed by a selection of homemade pasta. Fish dishes are of the calibre of Branzino Arrosto con Caponata (Roasted Wild Sea Bass Fillet served with Sweet & Sour Sicilian Vegetables), whilst meat includes Piccione al Forno con Cavolo Nero Located in the heart of Mayfair, Novikov (Oven-roasted Pigeon with Sautéed Cavolo Restaurant & Bar combines a superlative Nero). culinary offering with innovative Additionally, a standalone Lounge Bar is set contemporary interiors. to become a must-visit destination, with The venue is divided into two distinct dining its extensive cocktail menu, live music and areas. The Asian Restaurant specialises in performances by some of the world’s top DJs. Chinese and Pan Asian cuisine, with a menu Set across three floors, the venue’s gorgeous designed by highly skilled and experienced interiors are the work of Geometry Design Japanese-trained Head Chef Jeff Tyler. Tyler Moscow, overseen by Keir Townsend Project is known for his love of experimenting with Managers. different textures, flavours and ingredients, a talent that is much in evidence in dishes The main entrance off Berkeley Street leads such as King Crab with Penang Sauce and into the Asian Restaurant. Here cool granite Pork Belly with Spicy Glaze. Also on the menu walls complement the striking lacquered is an extensive range of sushi, dim sum and ebony bar-counter decorated with a jade barbecued and charcoaled dishes, Spicy Lamb stone belonging to Arkady Novikov himself. Materials used in this area - wood, stone and Cutlets and Miso Black Cod included. leather - are all natural. They are offset by The Italian Restaurant meanwhile offers subtle features such as a wall of cracked stone regional Italian fare with a contemporary and bamboo chandeliers. The atmosphere twist. Created by Marco Torri, the menu here is at once welcoming and relaxing, but
subtle enough not to distract from the food itself. A real feature of the Asian Restaurant is its open kitchen. Fronted by an amazing display of seafood and vegetables, it evokes the atmosphere of an Asian food market. The Italian Restaurant offers a very different ambience. Although still modern in design, it has much more of an elegant feel, complete with an imposing wood-fired oven, suede wall panelling, handmade Moroccan tiles, mirrors in solid oak frames and chandeliers with candles. Complex, state-of-the-art lighting systems can change the atmosphere from sunrise to sunset, from season to season. Finally there is the Lounge Bar, furnished with an eclectic collection of objects from different countries and periods. Here guests will find antiques placed next to contemporary furniture, Asian accessories next to classical chandeliers and brightly coloured velvets next to antique leather.
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Peaches - Harrow The brief given to ‘ Grapes Design’ was to create a premium Bar & Restaurant concept that would attracted the young aﬄuent, yet discerning customer. Unique to this venue was the “Back lit fret cut wall panels” we developed in house, that would automatically dim between day to evening sessions www.grapesassociates.com
www.grapesassociates.com Supperclub ‘Grapes Design’ were appointed by the owners of ‘Supperclub’ to undertake the UK design implementation for Supperclub London. Our extensive experience allowed us to specify products to budget and met tight delivery times, taking into account the current economic climate. At Supperclub, food, drink, light and sound are in harmony, merging into an atmosphere that oﬀers an escape from the everyday world. A visit to supperclub is an experience that washes over you, a sanctuary for your senses. 10
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margaux W www.barmargaux.co.uk E email@example.com
SOUTH KENSINGTON’S BRAND NEW FAVOURITE HAUNT
Following a hugely successful launch period, margaux has now officially opened its doors. Located in the heart of South Kensington, this dynamic new venture offers a menu of European classics, delivered with a unique and modern twist and complemented by an equally impressive wine selection. The margaux concept is the creation of co-owners Sylvia Kontek and Vittorio Monge. These muchtravelled epicureans have channelled their passion into creating an eatery that is both a local retreat and a destination venue for all London’s wine and food lovers. Head chef Xavier Castella Vilamajo, who honed his craft at culinary legends like Zuma, Spice Market, Iberica and elBulli, has created a superb menu of signature fare, together with his own take on much-loved favourites, many of which are wine-based. Thus diners can feast on sumptuous starters such as pork terrine with white grape reduction and seared foie gras with toasted brioche, pear, vanilla & port reduction. These are followed by the likes of line caught monkfish, smoked eggplant, macadamia snow & lime, together with slow-cooked dishes like duck leg confit and margaux beef bourguignon (with Bordeaux in place of the usual Burgundy) and finally poached pear in red wine with homemade vanilla ice cream. Created with only the finest and freshest seasonal ingredients, menus change according to the season, with dishes varying on a weekly basis.
Providing the perfect backdrop against which to enjoy margaux’s food and wine is a strikingly industrial setting by renowned interior designers Brinkworth, whose portfolio includes the Michelin star Dabbous. Stark and contemporary, margaux is characterised by a liberal use of organic features and textures across both its floors. Exposed brick and pipework abound, while the restaurant is lit by exposed filament Edison light bulbs and mismatched lampshades suspended from tiered wrought iron chains. This bold aesthetic gives the restaurant and bar a freshness and vibrancy that sets it apart from some of the more over-the-top venues found in this neck of the woods. margaux also oﬀers an 11-cover bar for more casual dining, together with a stylish private dining room accommodating up to 20 people for dinners, parties, launches and wine tastings. For larger events, the whole downstairs dining area can be hired out exclusively. Open seven days a week, margaux is the perfect addition to the vibrant Old Brompton Road. Oﬀering a superb weekday set lunch at just £15 for two courses and £19.50 for three, it is also set to establish itself as the go-to neighborhood haunt for buzzing weekend brunches, serving classics such as Eggs Benedict alongside specials like salmon tartine and French toast with cinnamon ice cream.
The 120 bin wine list covers a broad range of A programme of private wine tastings will be producers and grapes, with special emphasis on Old announced shortly, adding another dimension to World varieties, and ranges from Barbera through to the margaux experience. Château Palmer, Pichon-Longueville and 1999 Château Margaux. 27 carefully selected wines are also available by the glass.
February 2014 March 2014EAT. EAT.DRINK. DRINK.SLEEP SLEEP
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Congratulations to Taylor Bonnyman, chef and owner of The Five Fields restaurant, located just oﬀ the Kings Road near Sloane Square, which has been crowned BMW Square Meal Restaurant of the Year 2013.
Since its opening in May 2013, The Five Fields has garnered sustained and unanimous plaudits from Square Meal’s community of discerning diners, declaring it a “must visit”, “hidden gem”, and urging others to “go while they can still get a table”. “Stand-out, adventurous food with personable, friendly service” This year’s shortlist was dominated by recently opened restaurants, a reflection on how new projects are generating much of the current excitement of the London restaurant scene. Balthazar, Square Meal’s best new restaurant for spring, and Social Eating House, Square Meal’s best new restaurant for autumn, were joined by newcomers Aqua Shard, Gymkhana, Oblix and Sushisamba. Alongside them on the shortlist was the gastronomic destination of Dinner by Heston Blumenthal, the consistent excellence of Hakkasan Mayfair, and a reinvigorated Restaurant Gordon Ramsay. Square Meal’s editor Ben McCormack said, “The Five Fields was chosen from one of the strongest shortlists we’ve had, and clearly it’s not easy to stand out from the crowd in this febrile market. But this is one restaurant that oﬀered the complete package that any BMW Square Meal Restaurant of the Year winner must possess.” The restaurant combines stand-out, adventurous food with personal, friendly service to delivery luxury without formality – all at a fair price. The elegant and playful modern British cooking has an emphasis on native British artisanal produce, served in comfortable but modern surroundings.
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The Five Fields wins the BMW Square Meal Restaurant of the Year 2013
A young but experienced team with serious fine dining credentials Despite the head chef being only in his late twenties, Bonnyman’s ambitious menu reflects his training at twoMichelin-starred Corton in New York. He has assembled an equally youthful team with serious fine dining credentials, including ex-chefs from the Berkley and Tom Aikens. There is a raw energy about the kitchen, which takes risks and embraces adventure without ideas becoming far-fetched. When receiving the award Bonnyman said, ‘We’re absolutely thrilled. Winning this Square Meal award is easily our best achievement to date. We don’t want The Five Fields to be a flash in the pan. We want it to be a restaurant that is here years down the line, somewhere about which people will say: ‘I remember when I ate at The Five Fields when it was just a fledgling new opening.’”
‘SIP AND SEE’
PARTIES NOW AVAILABLE AT DUKES ST. JAMES LONDON Following the success of America’s latest trend, Sip and See parties, where mothers introduce their newborn to family and friends over tea and champagne, DUKES ST. JAMES LONDON is pleased to now offer Sip and See parties in the hotel’s stylish and elegant Perrier Jouët Champagne Lounge. A Sip and See party at the Dukes PJ Lounge is the perfect opportunity for sleep deprived new mothers to take a break from nappies at home to show off their baby to their closest friends and family in a sophisticated and intimate setting over chilled champagne, exquisite wines, English tea and delicious bite-size canapés. DUKES ST. JAMES LONDON is now offering a Sip and See package in which the luxurious PJ Lounge is available free of charge for parties of 8 persons or more. A delectable selection of canapés will be served, including: smoked salmon & cheese, truffle quail egg, pork and apple croquette, cured ham & courgette, and dark chocolate truffles. The finest Perrier Jouët champagne, a selection of fine wines, freshly squeezed juice and a variety of loose-leaf teas will all be available for guests to toast to the health and success of the newborn. The PJ Lounge’s vibrant green and pink Belle Epoque inspired décor is an ideal venue to welcome the little one into the world in serious style. A Sip and See party at DUKES is priced at £19 per person for a glass of champagne and four canapés or £21 per person for a glass of champagne and six canapés. Private use of the PJ Lounge is free of charge for Sip and See parties of 8 or more.
To book please visit www.dukeshotel.com or contact the DUKES reservation team on 020 7491 4840.
Enjoy Lazy Sundays at DUKES ST JAMES LONDON, recently awarded ‘England’s Leading Hotel’ At World Travel Awards 2013 Sundays are made for being lazy, and what better way to enjoy them than with family and friends, feasting on the delicious new Sunday Brunch menu at THIRTY SIX By Nigel Mendham, recently launched at DUKES ST JAMES LONDON. Created by award-winning Executive Head Chef, Nigel Mendham, the comforting menu is designed to cater for all kinds of guests: from those wanting to reunite with old faces and catch up on gossip, to those in need of the hair of the dog, or simply those wanting to fuel themselves before exploring the surrounding area of London. Foodies won’t be disappointed, as Nigel’s new menu presents a tempting combination of traditional and contemporary flavours. Guests can choose from a range of exquisite charcuteries, including DUKES’ very own ‘hot dog’, made of tasty venison and black pudding sausage. For those with more of a sweet tooth to satisfy, guests can enjoy freshly baked waffles with chocolate, Chantilly cream or maple syrup. Watching the waist-line this autumn? Try the lighter option of an assortment of fresh fruits, natural yoghurt and Bircher muesli. For guests wanting to indulge further, why not wash it all down with a glass of refreshing Perriet-Jouet champagne? Brunch at THIRTY-SIX by Nigel Mendham is served from 12pm to 2.30pm every Sunday and is priced at £35 per person or £45 with an added glass of champagne. DUKES ST. JAMES LONDON is tucked away in a cobbled court yard off St James’ and is a member of the prestigious, Small Luxury Hotels of The World. Located in the heart of London’s West End, THIRTY SIX by Nigel Mendham presents a chance for Mayfair diners to enjoy Nigel’s awarded quintessentially British cuisine with a modern twist.
New Sunday Brunch Menu at THIRTY-SIX By Nigel Mendham now available
STARTERS FROM THE BUFFET
Charcuteries – Baked ham, copa, bressola, chorizo, Serano ham Smoked fish from H Forman’s with the choice of garnish Cream cheese, dill pickles, caper berries, sour cream, rye bread Freshly prepared salads Waldorf salad King prawn, heritage tomato, celery salad Seasonal leaves Lobster and fennel slaw Choice of viennoiseries Assortment of freshly baked breads Waffles baked at the table with your choice of garnish Chocolate, Chantilly cream, maple syrup Granola ‘make your own’ Mixed berries, natural yoghurt, honey, Bircher muesli Fresh fruits British cheese selection, malted bread, celery, spiced tomato chutney
Eggs benedict Air dried ham, duck egg, autumn truffle Or Open omelette Goats curd, confit heritage tomatoes, red basil Or Fish cakes Smoked salmon, white crab, brown crab, mayonnaise Or
To book please visit www.dukeshotel.com or contact the DUKES reservation team on 020 7491 4840.
DUKES’ ‘hot dog’ Venison & black pudding sausage, celeriac remoulade, straw fries
£150,000 REFURBISHMENT ADDING BOUTIQUE B&B TO NORTH EAST PUB Visitors to a North East pub will soon be able to spend the night in style thanks to a £150,000 refurbishment. Work is now underway to transform the living quarters at the Lambton Worm, Chester-le-Street, into stylish bed and breakfast accommodation for pub patrons and outside guests. The rooms, which are due for completion by April 2014, will include 12 standard en-suites, as well as two larger suites with whirlpool baths, all individually decorated and fitted with solid mahogany rococo furniture. The Lambton Worm on North Road was saved from closure in 2012, when it was bought by leading leisure firm Tavistock Leisure and re-launched following a £500,000 investment.
well as a selection of classical British food, made with a modern twist. The owners hope that this latest development will appeal not only to pubgoers but to tourists visiting the surrounding area. Mark Hird, Managing Director of Tavistock Leisure and Sonnet 43, said: “The Lambton Worm is in a great position, oﬀering easy access to the County Durham countryside, as well as all the attractions of Durham city and Durham County Cricket Club. “By diversifying from a brewery tap to a boutique bed and breakfast we hope to maximise this opportunity and appeal to a local, national and international clientele.” The Lambton Worm is one of three brewery taps now run by Sonnet 43 brew house, with sister sites also open in Coxhoe and Hebburn. This will be the first with bedrooms.
It now operates as a brewpub for the For more information about the Lambton Sonnet 43 microbrewery in Coxhoe, Worm visit www.thelambton.com or call serving a wide range of craft beers, as 0191 3871162.
020 3475 4392
LED technology Creating Waves in Hotel Lighting
For a guest arriving in a hotel, its restaurant or bar, lighting creates that critical first impression - the ‘feel of the place’. Lighting should help to enhance the hotel’s reputation with their customers, as they continue to enjoy a positive experience during their stay. The challenge for the hotel’s management has been to ensure its lighting design whilst meeting their cost management needs, and reduced energy consumption in particular. Commercial and architectural LED lighting specialist and Osram distributor, CLD-Distribution, believes that LED (light-emitting diode) technology is taking up this gauntlet not only for new but also existing lighting installations. Hotels are increasingly aware of the savings with LED, not just electricity, but with the reliability of LED there is significant saving in maintenance. Several hotels not only benefit from LED, but have used the new technology to create lighting eﬀects and feature lighting that was not previously available. For example the London Montcalm Hotel in Park Lane has used
600 small Osram Dragon X’s to create a wave of light above their restaurant. These 600 points of light consume only 600w. This project was a collaboration and involved interior designers TONIK Associates (to create the beautiful wave eﬀect design), Paul Nulty Lighting Design provided technical expertise, the luminaires were manufactured by Iberian Lighting and Osrams’s Dragon LED, Control Gear and LED expertise was supplied by CLD. Hotel lighting is undergoing a major change, driven by LED. The immediate response LED has even superseded the previous energy-saving hero compact fluorescent - they need to’ warm up’ to get to full brightness. Dramatic low energy architectural lighting eﬀects which involve nonglare wall washing or discrete and concealed lighting in cabinets and display are typical issues faced by designers for hotel lighting. Osram Flex as its name is a flexible LED strip which amazingly has multiple cutting points to the appropriate length. It is ideal for very long seamless light bands (up to 10metres per strip) and low profile. All 24 volt versions are dimmable.
EAT. DRINK. SLEEP March 2014
LED retrofit lamps. This is because they directly replace traditional energy guzzling ‘light bulbs’, candles, golf balls, reflectors and even halogen lamps (subject to transformers in situ). These straight swop changes are possible in hotel rooms, corridors, reception areas, restaurants, signage and display. Osram LED retrofit lamps will provide major costs savings from reduced energy consumption and maintenance - owing to LED’s reliability and longer life (up to 40 times the old lamps they are replacing). CLD Distribution Ltd as an established distributor for LED Modules, Light Engines and Control Gear has been at the vanguard of LED. They have seen that the Hotel and Entertainment markets were some of the earliest to take advantage of LED lighting. LED provides savings and enhanced lighting for hotels. This in turn provides much better lighting and ambiance for the customer. A great way to share the benefits. Isn’t it time more join to ride the crest of this LED lighting wave?
For existing lighting installations, hotels are also using more and more
Award winning interiors consultancy specialising in the hospitality sector
www.finchinteriors.co.uk firstname.lastname@example.org 07971 108617
GRAPESDESIGN Grapes Design started life 14 years ago and are a consultancy that specialises in commercial interior design and architecture within the leisure, retail & residential market.
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0207 613 5250 www.grapesassociates.com
Call +44 (0) 20 7493 6397 www.harrison.hn Creating award winning hospitality designs, great guest experiences and high revenue returns. LONDON: 39 Margaret Street, London W1G 0JQ
0116 257 3415 email@example.com www.lathams.co.uk
01924 372 654 firstname.lastname@example.org www.nanudesign.co.uk
Nanu design oďŹ€ers a full Architecture and interior design service 20
Award winning interior designers www.lifeforms-design.com email@example.com 01227 771166
Hotels, bars and restaurants of all shapes and sizes can introduce amazing LED colour displays and atmospheric lighting all year round with Jusi Colour’s unique range of Illuminated products. Spheres, Cubes, Planters, Ice-Buckets, Ashtray, Poseur Tables and Chairs Are you looking for stylish, unique lighting and contemporary furniture for both indoors and outdoors? Moving away from traditional lighting you can have endless options with our quirky colour changing lights. Jusi Colour know that both quality and durability are key to the Hotel sector, especially if items are to be left about all year round. These Spheres and Planters are made of the very durable material polyethylene so they are very low maintenance and do not heat up making them harmless to pets, plants and animals. Many hotels, bars and restaurants are always looking for new and innovative ways of, making them stand out with products that will become talking points and make a lasting impression on their guests. With these products you will create the WOW factor from the Spheres illuminating your outside area, to the Wine Coolers chilling your guest’s favourite bottle of wine at their table. Jusi Colour believe that first impressions matter and with these products you are guaranteed to get the WOW factor, helping to diﬀerentiate yourself or your business – quickly.
To find out more call us on 01628 780439 / 07979 756252 - or visit www.jusicolour.co.uk 6
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Superman has landed Step aside bulls, for the legendary superhero Superman himself has landed oďŹ€ering a fruity alternative and superhero boost of power to the UK on trade market. One look at the vibrant, shiny blue, Superman emblem can with its world recognized red and yellow triangular logo and glistening finish and you know immediately that there is something special contained within. Indeed you wouldnâ€™t be wrong, after many years of perfection, Superman now launches into the on trade market a striking, uniquely flavoured energy drink alternative. With a zing of apple
and berry to compliment its invigorating power and strength formula, Superman Energy Drink adds a whole new dimension to the more typical mechanical tasting competitors. Supplied in 250ml gleaming superhero cans, the drink is fantastic either enjoyed straight from the can, over ice or even for an energizing fruity twist as a mixer. With its colossal worldwide brand, Superman energy drink adds a depth of fun to the market whilst introducing zest and vitality through a highly recognised, attention grabbing form.
in trays of 24 and subject to the size of order requested, are supplied with eye catching posters for bar use, Superman shot glasses as well as window stickers pronouncing Supermanâ€™s arrival at the location. A complete delivery has been generated to support this exclusive new product from great margins, amazing product, strong comprehensive POS and great sales incentives. Minimal quantities apply For more information view www.supermanenrgydrink.co.uk Tel: 0800 772 0149 firstname.lastname@example.org
Superman Energy Drink cans are supplied
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2 oz. (60 ml) BULLDOG Gin 3 oz. (90 ml) Pear Puree .5 oz. (15 ml) Cinnamon Syrup Pinch of Nutmeg and Pear Slices for Garnish Shake and strain into a martini glass
ULTIMATE NEGRONI 1 oz. (30 ml) BULLDOG Gin 1 oz. (30 ml) Campari 1 oz. (30 ml) Sweet Vermouth Orange garnish (Twist) WINTHROP
Shake all ingredients with ice. Strain into a cocktail glass filled with ice. Garnish with an orange slice.
1.5 oz. (45ml) BULLDOG Gin .5 oz. (15ml) Pineapple Juice .5 oz. (15ml) Agave Nectar .5 oz. (15ml) Fresh Lemon Juice Splash of Pomegranate Juice Rosemary Muddle rosemary, shake all ingredients vigorously and strain over fresh ice into a rocks glass. Garnish with a rosemary sprig.
BRITISH PEACOAT 2 oz. (60ml) BULLDOG Gin 1.5 oz. (45ml) Fresh Pear Juice .25 oz (8ml) of Simple Syrup .25 oz. (8ml) of Fresh Lime Juice Splash of Club Soda Splash of Pimm’s Mint Leaves Combine BULLDOG Gin, pear juice, simple syrup, mint and lime juice. Stir over ice, strain into a highball glass. Top with soda, Pimm’s and mint
MEDITERRANEAN G&T 2 oz. (60 ml) BULLDOG Gin 4 oz. (120 ml) Fever Tree Mediterranean Tonic Grapefruit, Lime and Cilantro Sprig for Garnish
42 Below vodka We force bees to exclusively collect raw materials from the fragrant blossoms of the Manuka tree, to produce a rich Manuka Honey essence which is then infused into pure 42 Below vodka. These bees don't really get paid and often die on the job". www.42below.com
Square one botanical vodka Square One Botanical is a bold organic rye spirit, infused with a striking blend of 8 organic botanicals - pear, rose, chamomile, lemon verbena, lavender, rosemary, coriander and citrus peel. This enticing composition of organic fruit, floral and herbs creates a captivating fragrance and oﬀers a seductive taste experience in cocktails. Square One Botanical isn't a flavoured vodka. www.squareonevodka.com
Circo red berry vodka Circo Red Berry is a 2013 addition to the UK range. Five times distilled French vodka made with grapes is blended with fresh raspberries and blackberries. Enjoy on the rocks or in a variety of cocktails. www.ciroc.com
Pinky Vodka Since launching globally in 2008, Pinky’s sexy and sophisticated bottle has been instantly recognizable, but it’s the unique blush hue that has really turned heads. And that pretty colour hides some lovely secrets. Distilled five times from pure glacial water and slightly sweet winter wheat, Pinky is hand blended with violets, rose petals, and ten other botanicals to create a flavor kissed with the delicate fragrance of a midnight garde www.pinkyvodka.com
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PINCER VODKA Pincer is a 100% grain vodka, made with Scottish mountain water and flavoured with botanical extacts of Milk Thistle (believed to aid the liver, although possibly not in this guise) and Wild Elderflower. Sounds intriguing www.pincervodka.com
NE W The GIGA X8 speedy professional coffee machine The NEW high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function, allowing it to prepare perfect coffee in record time. The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely no flavour is lost during the process. The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.
For further details on the NEW GIGA X8 and our range of professional and commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. Tel: 01282 868266 Fax: 01282 863411 email@example.com www.jurauk.com
JURA, a significant innovator in luxury Swiss made bean-to-cup technology, has invested £15,000 in training to help independent café owners get up to speed on the company’s latest launch, as well as learning new techniques in café eﬃciencies. More than 120 people attended the exclusive training events held at the Williams F1 Conference Centre in Oxfordshire, and at the York Racecourse, which saw JURA launch the top-of-the-range GIGA X8 Professional. In an industry where speed is of the essence, attendees had the chance to see how the new product can create eﬃciencies for their own businesses, and how JURA’s technology has innovated to meet the demands of the busy café customer. Ideal for use in busy barista bars, restaurants, coﬀee lounges, bistros and other catering spaces, the latest addition to the JURA range comes with a unique speed function, allowing it to prepare perfect coﬀee in record time.
Fine Foam Technology As an ingenious feature, the air intake is electrically adjusted by a geared stepper motor. For example, when making a latte macchiato, the machine automatically dispenses hot milk into the glasses, followed immediately by milk foam and finally coﬀee – saving valuable time. The GIGA X8 Professional is available to purchase at an RRP of £4395.00 + vat. For end users who want the option to pay as they go, JURA can oﬀer the THINKSMART leasing option to its customers who want an alternative to outright purchase. For further information on the full JURA product range, the GIGA X8 Professional, and Jura Commercial resellers details, please visit www.jurauk.com or call 0800 6525527.
High Performance The high-performance GIGA X8 Professional with its elegant black aluminium finish comes with a sizeable five litre water tank. The large coﬀee grounds container allows for flexible and mobile use of the state-of-the-art machine, and also incorporates the power of three thermoblocks and three pumps to prepare a range of 29 speciality coﬀees at just the touch of a button.
Technical Perfection The machine also includes two ceramic disc grinders to ensure even grinding of the coﬀee beans for optimum aroma. The discs are made from a wear-free technical ceramic which are amazingly fast and they also reduce grind time by 25 per cent. The GIGA X8 Professional is also available with a permanent water connection, delivering maximum performance for all caterers alike.
Intuitive Operation Adding even more convenience for independent café owners, the machine is easy to operate and programme, and has been designed to be very easy to care for. The integrated rinsing, cleaning and descaling programmes also reduce the eﬀort involved to a minimum and guarantees TUVcertified hygiene.
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Marley Coﬀee Celebrates Launch of New Capsule at Biofach 2014 Marley Coﬀee (www.marleycoﬀee.com), the sustainably grown, ethically farmed and artisan-roasted gourmet coﬀee company, will be unveiling its RealCup™ capsule system and giving a sneak peek of its upcoming Nespresso Compatible capsule range at Biofach 2014, the world’s leading organic trade fair being held in Nuremberg, Germany on February 12-15.
wholesale. It is imperative that we continue to secure the right partners that match our brand values and vision and take Marley Coﬀee to the next level.
RealCup capsules are single-serve capsules, filled with high quality coﬀee and tea. RealCup capsules can be used in any Keurig K-Cup brewer. The important diﬀerence with a K-Cup is the filter inside the capsule; the RealCup filter material is a special US-patented material, designed to let more of the coﬀee and tea goodness flow into the cup, for a full-flavour beverage experience.
Adopting the ITAL standard ‘Rastafari’ for all things Pure, True and Vital Marley Coﬀee’s unmistakable taste puts the free spirit back into the coﬀee drinking experience.
Marley Coﬀee will also be unveiling a prototype of its European automated store concept, which automatically brews and serves quality organic espresso and cappuccinos. These new flavour-filled capsules, which are used in the new singleserve state-of-the-art RealCup capsule system, also being launched exclusively at Biofach, include: t t t t
Marley Coﬀee Talkin’ Blues (Medium Roast) - a favorite of coﬀee connoisseurs made with 100% Jamaican Blue Mountain® coﬀee beans Marley Coﬀee Get Up, Stand Up (Light Roast) - a mild, yet sweetly balanced organic coﬀee with a hint of lemon grass on the finish Marley Coﬀee One Love (Medium Roast) - 100% Ethiopia Yirgacheﬀe organic coﬀee with exotic floral and berry notes Marley Coﬀee Lively Up! Espresso Blend (Dark Roast) - a full-bodied yet well balanced coﬀee oﬀering hints of cocoa, candied fruit and sweet caramel
RealCup pours perfect taste straight into your cup, making it an ideal way to enjoy Marley Coﬀee’s sustainably grown, ethically farmed and artisan-roasted gourmet selections. Representing Marley Coﬀee UK, Guy Wilmot explains, "Music and coﬀee are both enjoyed by tens of millions of people. So when they're created, produced and made available through this simple yet powerful philosophy, they have the ability to make a real impact worldwide. From Marley’s Jamaica Blue Mountain coﬀee farm to partner farms in Africa, Central America and other top coﬀeegrowing regions worldwide, Marley Coﬀee ensures a rich aroma and smooth flavour in every cup. Now customers can enjoy the great taste they expect with Marley Coﬀee in single serve, courtesy of RealCup single-serve cups using the brand new RealCup capsule system, which we are very excited to unveil at Biofach.
“Marley Coﬀee is very excited to unveil and showcase a prototype of its European automated store concept, which serves Barista-quality organic coﬀees in many diverse locations. “Retailers face enormous pressures launching a store, staﬃng it and paying overhead, so this is a low-cost way for places like oﬃces and college campuses when it’s more impractical to open a store, so we think this will be of great interest,” Mr. Wilmot concluded.
Marley Coﬀee will also be oﬀering tastings of its three retail organic blends, including: Marley Coﬀee One Love (227 grams net weight medium roast ground coﬀee), Marley Coﬀee Buﬀalo Soldier (227 grams net weight, dark roast ground coﬀee) and Lively Up! (227 grams net weight espresso roast ground coﬀee). Marley Coﬀee UK’s foodservice oﬀering (available both in the UK and Europe) includes three blends: Lion Blend, Kingston City and Get Up Stand Up. Available in 500g and 1kilo bags, each blend is 100% Certified Organic Arabica. A proportion of all profits from Marley Coﬀee UK will be given to support Kicks for Cause, a foundation that aims to build playable soccer fields and soccer camps for children of the coﬀee-producing communities around the world, enriching their lives through sport. Marley Coﬀee UK is also a supporter of 1Love.org.
Marley Coﬀee will be exhibiting in Hall 4, Stand 158 at Biofach.
“The successful UK launch of Marley Coﬀee in 2012 has stimulated international interest from all sectors within retail, foodservice and
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PANTHEON LAUNCHES NEW, PLUG-IN, HEAVY DUTY CONVECTION OVEN
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Pantheon’s brand new CO3 convection oven, launched February 2014, is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications. This is the latest addition to the range, complementing the already popular CO4. The CO3 is a plug-in unit so siting is possible within virtually any existing kitchen layout while the oven is suﬃciently small to be positioned unobtrusively at front of house if required. Internally it provides a generous 552w x 430d x 418h mm capacity (suﬃcient for 4 x 1/1 gastronorm pans) and has 4 stainless steel wire shelves to maximise the space to its full potential. The powerful fan forces hot air throughout every part of the oven cavity, eliminating hotspots and ensuring fast, even cooking and browning. It has both a top and bottom sited heating element which can be used individually or in tandem. Temperature options range from 0° C to 300° C and the electronic timer control can be set in 1 minute increments up to 105 minutes. The CO3 is fitted with non-slip rubber feet - an extra safety precaution common to all Pantheon’s countertop equipment.
List price is just £1249.00. Pantheon’s all-encompassing, no-quibble fully comprehensive 1 year guarantee applies.
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EAT. DRINK. SLEEP March 2014 February
NELSON DESIGNS THE ANGELIC SEES SALES RISE LEXINGTON BACKBARS FOLLOWING NELSON BACKBAR INSTALLATION
The Lexington, situated in the middle of London’s Pentonville Road, halfway between King’s Cross and Islington, has fast become one of With barbusiest staﬀ having topopular turn their while the area’s and most pubsbacks under to thecustomers leadership of its entrepreneurial owner,and Stacey Thomas. accessing drinks, with no defined workstations, the
backbar serving Islington’s Angelic pub needed addressing.
It has two bars, a relaxed, ground floor one with retro American theming, even more large array ofhad US whiskeys Shaun made Orchard, the apparent generalby amanager, already and beers (the largest selection in London, according to Stacey), while commissioned a bar carcass so, in line with the pub’s policy, he upstairs bartocaters for the The Lexington is widely put theanother refit out tender. Themusic brieffans was–clear – everything had recognised as an excellent (primarily) live music venue.
to tie in with the new carcass, quality had to be good as the pub is very busy, as many workstations as possible needed to When Stacey bought the pub in 2008, the backbars were a total hodgebe created and, finally, the installation needed to be fast. or, podge of equipment and storage that had been cobbled together
as she puts it, “a complete mash-up”. Bar staﬀ were having to access Nelson areas Catering won theandtender. simply, diﬀerent of the Equipment bars to produce drinks getting“Quite in each other’s theyCustomers were thewere onlykept contender that quoted forthere what asked way. waiting and, as well as this, wasI’dlittle in for,way ” explains else,oftothe varying degrees, used the of pointShaun. of sale “Everybody to promote some more unusual brands Stacey stocks.asThe sheer volumetoofupsell!” customers she was attracting the tender an opportunity quickly prompted her to take radical action. She already knew and trusted havingand bought from them so she asked Once Nelson, the layout theglasswashers equipment specifications were them to come up with a design for both backbars. “Because the bar agreed, Nelson set to work, meeting with the builders and fascias and tops were in good I didn’t to change them,all architect responsible for condition, the carcass andwant services so that so Nelson had to work within the limitations that necessitated.”
Tel: 020 8993 6198 Web: www.nelsonwash.co.uk The finished been enormously successful. The clearly Tel: 020result 8993has 6198 | Web: www.nelsonwash.co.uk designed zones prevent congestion and mean staﬀ have ready access toInstallation everything they Bottles are(including held in thedisassembly speed rails, both took need. just two days of the drainer and solid top glass storage units mean all types of glasses are old bar). There are now three workstations and two Nelson accessible, ice wells are conveniently sited (and replenished from the Advantage glasswashers but the clever design allows several Hoshizaki ice machine in the cellar) and tills can be accessed by several people to work once.space Currently there arefor five but there staﬀ members, whileat further has been created backbar drink is ample space for more. display. The glasswashers, Nelson Speedclean 50 models (36 pint glass capacity machine), are sited to one end of the bars at the point that the “This leave was aand really good experience, ” sums up “I enjoyed waiters enter the area. “The diﬀerence has Shaun. been incredible, ” every step“The of the andatinstallation and am now delighted says Stacey. barsplanning are running maximum eﬃciency and we’re in even more customers. In fact, we regularly uptheir to thatdrawing we found a company who genuinely listens toserve what 1000 people aask night!” customers for. Amazingly, our sales and productivity saw a
sensitive measurements and specifications could be checked and that installation could be co-ordinated. The various The design team came up with a viable solution that created several elements, including the IMC equipment that Shaun wanted, workstations, allowing four or five bar staﬀ to work together in total along with accessories shelving, harmony. The all firstthe stepother was a equipment, CAD drawing so that Staceyand and her team were amassed by Nelson and held in their warehouse so‘real that significant increase as soon as the work was completed!” could make changes easily. That was followed by a walk through everyplan lastand, itemfinally, could bethe checked prior taking towas siteagreed, in one John Nelson. Nelson Glass & Dishwashers. Unit 1. Rowley Ind Park. space’ with assurance thattoeverything London W3 BH load. the work began.
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The most popular show of its kind in the world, Cake International – The Sugarcraft, Cake Decorating and Baking Show will be returning to EventCity, Manchester from 7-9 March with all the latest ideas, supplies, demonstrations and workshops from the industry experts featuring a choice of supplies from more than 100 exhibitors from across the globe. The queen of baking Mary Berry and cake decorating expert, Mich Turner will be opening the show on the Friday. Mary will be appearing on Friday and Saturday and Mich will be in attendance throughout the weekend, both will be showcasing their talents in The Cake International Theatre and offering top tips and advice in a Q + A session. Visitors to the show can experience some of the greatest sugarcraft and cake decorating talents from across the globe in the Demonstration Theatres or take part in one of the many Competition Classes. From novice to expert there’s a category for all.
EAT. DRINK. SLEEP March 2014
Chef Paul Da Costa Greaves will be taking centre stage in The Cake International Theatre with a range of irresistible quick and easy-tobake recipes for visitors to try at home. The Authors’ Kitchen is a brand new feature for 2014 and visitors to the show will be able to see some of the bestselling cake authors demonstrate popular recipes from their favourite books, and share their professional advice and inspiration. Booking signings will also be taking place at the end of the sessions. A selection of workshops will be available including A Taste of Sugar Mini-Workshops, designed specifically for juniors and newcomers to sugarcraft and The Renshaw School will be providing advice on how to create cake toppers, coverings and sugarpaste figures. Admission is free and available on a first come first serve basis. Chocolate lovers will be in seventh heaven with David Leslie’s Chocolate Experience daily workshops offering top tips and creative ideas in the art of chocolate.
EventCity, Manchester 7-9th March 2014 The Cake Decorators Kitchen from Knightsbridge PME will be offering inspiring demonstrations with all the latest ideas and delicious creations. The exciting live PME Cake Decorating Competitions will be returning to the show in a bid to produce the most creative and artistically decorated cake and cupcakes. Categories include Cupcake Team Challenge, Student Team Challenge and Cake Decorator of the Year. With all this and much more, Cake International – The Sugarcraft, Cake Decorating & Baking Show at EventCity, Manchester is a must have date for the diary this spring. For more information please visit:
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5. Keep costs under control Consider the advantage of an all-inclusive, fixedcost solution to keep your costs low, stable and predictable year to year. And be sure to have an exit clause if your provider can’t deliver on their promises.
Providing a strong, fast, legal and secure guest Wi-Fi network can seem like a daunting challenge, but it doesn’t have to be. According to Joe Burnell, Managing Director of Liveport UK, here are the top five issues to consider when planning and deploying a hassle-free hotel Wi-Fi system.
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1. Get coverage… everywhere. Complaints about poor signal is no surprise: a recent study from IHG showed in-room Wi-Fi to be the number-one most important guest amenity be far, so when it doesn’t work, you’ll hear about it. 2. Make it fast It doesn’t matter how good the network is within the hotel if there isn’t enough bandwidth coming to the property in the first place. There isn’t a magic number as to how much bandwidth is required for each hotel, as it varies based on various factors. We’ll work with you to make sure you’ve got what is required. Liveport charge just £2.99 per room per month* and customers can cancel with just 30 days notice. 3. Manage your access If your network is fast and covers the entire propFor more information visit www.liveport.co.uk or erty, make sure you have some network managecall us on 0808 280 2735. ment in place. For legal reasons you need to know * Billed annually in advance. who is using your network and what for, Liveport can take that hassle away from you, whilst keeping the network user friendly. 4. Support your guests, day and night Guests use the Internet at all hours of the day, so make sure help is available for them when they need it. Liveport Support Call Centre operates 24/7/365.
24/7 guest technical support. Always included. Always live. www.liveport.co.uk
LATHAM S LATEST SURFACE SOLUTIONS WIN FAVOUR WITH A&D SECTOR Two of James Latham’s latest additions to their surfaces solutions portfolio – Mirror Gloss and Natural Touch – both part of the innovative and ‘on-trend’ Kronodesign range - are already generating massive interest from within the A&D sector. Mirror Gloss Mirror Gloss, which pushes the boundaries of depth and definition, colour and reflective gloss, is produced using first class particleboard and high quality melamine film, achieving a gloss level of 140 points
for decorative use in the furniture industry and interior design. The new range comprises 20 highly durable, scratch resistant, light and colorfast decors that include 14 sparkling gloss colours, four wood grains and two fantasy decors. The perfect application for Mirror Gloss MFC is fine domestic spaces, home and oﬃce furnishings, kitchens, bedrooms and bathrooms as well as luxury retailing and shop fitting.
The new Mirror Gloss range comprises 20 highly durable, scratch resistant, light and colorfast decors
EAT. DRINK. SLEEP March 2014
Natural Touch Another product from the Kronodesign range, Natural Touch is the first ‘embossed-in-register’ melamine board where the grain texture precisely matches the surface finish. Now, the authentic look and feel of real timber - the graining, the subtle variations of shade and tone - is accessible on almost any project. Natural Touch is pre-finished, extremely durable, easy to work with and oﬀers consistency in both colour and grain. This means that architects, interior designers, contractors and furniture makers can now achieve an authentic rustic realism using melamine. With Natural Touch, the applications are almost limitless. It can be used for cladding walls, building
furniture, creating fixtures as well as making striking punctuations to spaces and surfaces and the versatility of this product has made it particularly popular within the shop fitting and hospitality sectors. Chris Sutton, managing director of James Latham commented, “The Kronodesign range represents one of Kronospan’s biggest investments in product research and development and it shows. This range is fantastic and the market has certainly responded. Mr Sutton added, “James Latham now oﬀers one of the UK’s widest ranges of innovative surface solutions. We have a history and expertise in bringing new and innovative products to market and these latest additions fit perfectly within our portfolio.”
Industry experts believe that technology will be no longer a nice-have for patrons but is quickly becoming the expected. Customer-facing technologies to be on the lookout for this year are self-service ordering kiosks, iPad menus and smartphone apps. In particular, NRA’s 2013 survey reports that the use of social media marketing/loyalty programs will reign supreme. So far, restaurants have been slow to take to technology, but a few chains are breaking new ground. Here’s a look at some of the recent innovations: t t
t t t
Mobile ordering. This is one area where fast-food chains are in the forefront. Domino’s Pizza is so far along with it, they recently introduced their Spanishlanguage mobile-ordering app. iPad order kiosks. Why wait in line if you can file your order at a kiosk immediately, and then sit down and relax? Blazing Onion Burger Company is testing this system out in a new restaurant opened last month in Seattle. Expect more of this, since it could help prevent walk-aways and result in more orders. Facebook ordering. This may be the biggest technology leap coming in the next year, as nearly 100 percent of restaurant owners say they plan to have a Facebook presence by next year. This is a fairly low-cost add-on to make, and it has the potential to grow sales, which always gets a restaurant owners attention. Tabletop e-waiter & checkout. Diners hate it when waiters take their credit card away and run it up at the register — it’s a common point for credit-card fraud. Hand them a restaurant iPad they can self-checkout on where their card doesn’t leave their sight, and they’re happy. That often-endless wait for the card and bill to return doesn’t win fans, either. E la Carte’s Presto tablet is one solution that oﬀers tableside self-checkout and more — it even suggests additional items to order, and the company reports it cuts 7 minutes oﬀ the average diner’s stay. Customers are happy with the faster service, and restaurants can serve more diners per night. Digital menu boards + smartphones. Watch for restaurants to change menus more often, because digital menu boards make it so much easier than manually changing prices and items. Digital signage also allows quick-serve restaurants to provide entertainment and interactivity while you wait in line Online coupons. More restaurants are using digital coupons, and diners gobble them up.
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Technology trends in bars and restaurants.
Stroolmount (UK) Ltd 08454 706670
Quickclick The QuickClick slide and stop furniture & floor protection products are the first interchangeable and replacement glide system in the UK. This high quality innovative system, produced by Wagners, has won awards throughout Europe and we are delighted to be their UK partners. The sizes range from 17mm dia to 50mm and are available in ‘Individual Packets’, ‘Dining Sets’ or in ‘Bulk’ (= 25 sets of 4). Easy to fit as long as you can use a small screw driver.
Long and Short Term Solutions Available t Protects Floors t Solves Noise Issues t Stops Stress on Furniture Using Quickclick not only protects your furniture and floors but prolongs their life saving unecisary and costly maintenance costs.
For bulk trade prices call us today on 08454 70 66 70 or email us on email@example.com www.stroolmount.co.uk
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The ultimate collection of furniture and flooring products. Suitable for use on carpets, natural wood and ceramic floors. Stroolmountâ€™s range can help to prevent injury to your interiors and to your staff. For our full range of products please contact us on Tel 08454 706670 Fax 01942 271271 Email firstname.lastname@example.org www.stroolmount.co.uk
EAT. DRINK. SLEEP March 2014
worth a look
Cloud9 Vaping Kanger EVOD starter kit. This was recently voted the best budget tank atomiser on UKvapers.org, and the best Mid size e-cig in the 2013 Ecig Click awards. It’s the best performing and best value starter kit on the market at the moment. Cloud vaping have won several awards and oﬀer an excellent range of e-liquids. Cloud9 Vaping are not a standard run-of-the mill vaping company, they have been in business since 2009 and have a very particular ethos based on hand-selecting their range of quality tested products, many of which have won awards, and providing top-notch customer service to match. Cloud9Vaping's Realistic Sensations range has been developed to resemble real cigarette tastes as closely as possible. Expertly blended, the complex flavours are stronger than usual pre-mixed formulas and they all taste very tailor-made. Exclusive stockist for SvoeMesto, Super-T Manufacturing, Smok-e Mountain, Titanide, V3Tronix, Mystic E-liquid and many other exciting ranges. www.cloud9vaping.co.uk
The Little Coﬀee Bag Co The little Coﬀee Bag Co’s very fast blend consists of three beautiful speciality 100%Arabica coﬀees from regions stretching the Equator. Containing beans from Sumatra, El Salvador and Rwanda, Blend 1 is rich full and full bodied with a fruity medium acidity, good sweetness with notes of blackberries in the aroma and mellow chocolate notes throughout. www.thelittlecoﬀeebagco.com
MILANA CANDLES - SUNNY AFTERNOON candle This enchanting fragrance, inspired by a sun drenched afternoon in England, carefree and crisp, fruity but fresh, warming your spirits with it's uplifting blend of grapefruit and Brazilian orange, followed by notes of green floral on a dry down of musk and patchouli. Each candle is individually hand-poured in the UK by us, we do not contract our candles to be made by other companies. All of our candles are made with 100% soy wax and a cotton wick. Each candle is richly scented with the finest quality mix of essential and fragrance oils. Our candles are made to the highest standards with each one being inspected individually before they leave on their journey. www.milanacandles.com
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Henkelman raises the bar!
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Bar Hotel Restaurant
VISIT OUR ONLINE SHOP FOR ALL YOUR SIGNAGE NEEDS Fire & Safety Signs Kitchen & Catering Signs Hotel & Guest House Signs Pub, Bar & Restaurant Signs Bespoke Signs & Banners
Pork Scratchings Pork Crunch Pork Crackling Crisps, Nuts, Sweets, Bar Sundries
www.mrscratchings.co.uk 01274 670044 email@example.com WHOLESALE ENQUIRIES WELCOME
YOUR FIRST ORDER Delive ri Nation es wide
Next day delivery
Quote: EDS14 at the checkout
catering to your signage needs
TEL: 01172 440030
Textiles Philip Watts Design +44 (0) 115 9269756 www.philipwattsdesign.com
Hi Spirits +44 (0)1932 252100 www.hi-spirits.com
Tevalis 01923 294446 www.tevalis.com
FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk
Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com
WRS +44 (0)1933 533880 www.wrssystems.co.uk
BALMORAL TEXTILES (028) 90617431
Tableware www.slateware.co.uk +44 (0)1248 600656
Vintage Neon creations +44 (0)1204 655866 www.neoncreations.co.uk
POS Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com
Flexfurn +44 (0)1242 524777 www.flexfurn.com
INDEX PLASTICS 01256 843 844
Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk
Coﬀee Services +44 (0) 843 289 2109 www.coﬀee-services.co.uk
www.indexplastics.co.uk OASIS GRAPHICS +44 (0)1242 524777 www.flexfurn.com Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: firstname.lastname@example.org t: +44 1628 532003 w: www.oasisgraphic.co.uk
Interiors & Design
Jura +44 (0) 800 552 5527
“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,
CUBBINS 01434 604 181 www.cubbins.co.uk
T: 01256 843 844 E: email@example.com W: www.indexplastics.co.uk
EAT. DRINK. SLEEP
December January 2014 2013
EAT. DRINK. SLEEP February 2014 March 2014
DEALERS is a one stop warehouse for all your design needs. Always 7,000 diﬀerent items in sock including new, old, antique, and vintage furniture plus all types of home & living accessories, garden ornaments, structures and statuary plus much more at our extensive showroom and acres of outside wonders. Everything you need if you are in business for retailing, displaying, refurbishing, dressing & all types of design projects. Visit us either at our website www.dealers-uk. com or in person at our huge premises in the countryside. firstname.lastname@example.org www.dealers-uk.com 01743 761241
To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.
01985 850954 www.robertpearson.co.uk
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