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eat.drink.sleep May 2018

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Fuller’s Three Guineas pub goes vintage with Bright Goods LED lighting p30-31


MAKE YOUR VENUE THE HOME OF SUMMER SPORT There’s an irresistible line-up on Sky Sports this summer to help pull in the customers, while you pull the pints. Add that to the World Cup on BBC & ITV and you’ve got a recipe for success.


Call 08444 883 648 or visit business.sky.com

Sky Sports requires Sky subscription, equipment and installation. Scheduling may be subject to change. World Cup is broadcast live on BBC & ITV in the UK and RTE in ROI and does not require a Sky Sports subscription. Further terms apply. Calls to Sky cost 7p per minute plus your providers access charge. Correct at time of print: 06/04/2018. THE F1 LOGO, F1, FORMULA 1®, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX AND RELATED MARKS ARE TRADE MARKS OF FORMULA ONE LICENSING BV, A FORMULA ONE GROUP COMPANY.

@SkySportsPub


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: £106 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. Dunkirk ©2017 Warner Bros. Ent. All Rights Reserved. War For The Planet Of The Apes ©2017 Twentieth Century Fox Film Corporation. All rights reserved. Westworld ©2016 Home Box Office, Inc. All rights reserved. Bulletproof ©Sky UK Ltd. Correct at time of supply: 06/04/18.


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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

May 2018 4 Industry News 16 La Suite West 20 The Merrion Hotel 22 Outdoor Solutions 30 Interior Design & Décor 40 Cleaning & Hygiene 48 Business Directory

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

To find out more visit our website: www.eat-drink-sleep.com 2017 Ca new

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Industry News

May 2018

Restaurants and pubs weather Beast from the East as consumer spending falls Restaurants and pubs continued to outshine other sectors in March as consumer spending was battered by the Beast from the East. Year-on-year growth in spend for restaurants and pubs increased by 7.2% and 7.7% respectively according to data published by Barclaycard, while general consumer spending growth for the month peaked at 2.0%. But while spending remained strong, restaurants and pubs were not immune to the impact of the adverse weather conditions, with both seeing a drop in the rate of growth from 9.7% and 7.7% in February. Nearly half of consumers (45%) said that the cold weather led them to rein in on leisure and experience spending, reported Barclaycard. Consumers also said they feel worse off financially

than they did last year, with 33% less confident in their ability to save money for a rainy day. A quarter (25%) said the same about covering the cost of a night out. Paul Lockstone, managing director at Barclaycard, said: “The Beast from the East took its toll on the high street in March, keeping shoppers at home and leading to a slowdown in consumer spending. Despite the dip in growth last

month, however, expenditure was broadly stable in the first quarter. “t seems consumers have become accustomed to adjusting their budget and as a result, are more confident in their own finances. While there are bright spots, however, it’s important to note that a sense of caution still remains, with many of us hesitant to change our spending patterns no matter what the next few months may bring.”

UK remains Europe’s top hotel investment destination in 2018 The UK’s number one spot was reinforced by a record year for hotel investment which saw the UK register £5.3bn. The UK has retained its position as the most-sought after destination in Europe for hotel real estate investment in 2018 according to CBRE’s European Hotel Investor Intentions Survey. The UK, Germany and Spain are the three most attractive hotel investment destinations in Europe, with more than two-thirds (69%) of investors identifying these markets as the preferred countries for hotel investment in 2018. The study by the commercial real estate services and investment firm found 35% of respondents selected the UK as their

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target market for hotel investment, an increase of 106% compared with 2017. The UK’s number one spot was reinforced by a record year for hotel investment which saw the UK register €6.2bn (£5.3bn), a 39% increase year-onyear, and the highest hotel investment volume of all the European countries in 2017. Germany was identified as the second most attractive market favoured by 18% of respondents. Spain was ranked third by 16% of respondents and saw the highest year-on-year growth in investment volumes on a country-level in 2017. France was fourth with 8% of respondents and Ireland jumped to fifth place, alongside Italy with 6%. Paul Collins, head of hotel Investment properties for UK & Ireland, said: “The UK is attracting a wide range of international investors seeking opportunities in key cities such as London, Manchester and Edinburgh. Investor appetite for quality regional hotels will

remain resilient and despite the UK’s impending withdrawal from the European Union, our survey results suggest that any restrictions to the growth of UK investment volumes are more likely to be because of restricted supply rather than a reduction in demand for hotel assets.” The survey also found 94% of respondents cited they are planning to invest either the same or more capital into hotel real estate in 2018 compared to 2017, said to highlight the growing attractiveness of hotels amongst an increasingly diverse investor base. The annual report, now in its second year, also found that 38% of respondents are targeting predominantly gateway cities with capital cities falling slightly behind with 36%, secondary cities ranked third with 16%, followed by resort locations with 9%. This is said to be attributed to the shortage of investible stock in major European capital cities, and the low yield environment across prime cities, which is prompting investors to look further afield.


May 2018

vermouth menu featuring brands such as Cocchi, Lillet, Belsazar, Regal Rose and Asterly Bros. The restaurant will seat 144 diners inside and a further 20 on its heated patio area. Neil Rankin’s third restaurant, Temper Covent Garden, in central London, will open for business on 14 May, serving “stateside inspired” cured meat pizza, ragù, vermouth and fine wines. Designed by architects Gundry and Ducker, the new venue centres around a zinc-clad kitchen counter with a combined bar, grill section and pizza island oven. The kitchen sits in front of a blue tiled pavilion that

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Neil Rankin’s third restaurant to open in Covent Garden next month

Industry News

holds booth seating and a bespoke steel staircase leading down to the basement seating area. The basement is divided into booth seating within a steel-framed structure surrounding a central group dining area where customers can view the dough proving room.

Temper Covent Garden will offer two types of pizza, the rectangular Detroit pizza, which has a focaccia-style bottom and cheese crust, and the bar pizza, which has an almost cracker-like thin base. In addition, it will serve a range of game, goat and pork ragùs and pasta dishes with vegetarian and vegan options.

The central counter kitchen at temper Covent Garden will be the “visual and theatrical focus”, with a large wood-fired oven at one end and a bar at the other, offering a diverse

Temper Covent Garden joins Rankin’s other London restaurants in Soho and Angel, which specialise in tacos and curry respectively.

Holidaymakers think the industry should do more to get people into hospitality fantastic opportunities available to staff More than 50% of holidaymakers think that hospitality presents, as well as the great the industry should be doing more to encourage people into hospitality careers. staff wellbeing packages, from international away-days, to providing training and learning resources to staff, to use of facilities and free That is according to an AA Populus online meals on duty.” poll of more than 21,000 AA members, which also found that 84% of holidaymakers believe guest experience is improved if staff are looked after. Some 78% would be less inclined to book somewhere they thought had poor working conditions and more than half think staff well-being should be a consideration when choosing a hotel. Simon Numphud, managing director of AA hotel and hospitality services, said: “It’s clear that, as an industry, we need to be doing more to highlight the

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withstand use in commercial restaurants and kitchens we offer the Denby 10 year Edge Chip Warranty. Our ranges are designed to be beautiful and practical being rigorously tested to tough industry standards. Our plates and bowls are designed to stack; every item is dishwasher, freezer, microwave and oven safe and our unique glazes are extremely strong. With an extensive range of shapes and patterns (we have over 25 coupe plates) that complement how modern chefs are now presenting their dishes, we already have a customer base that confidently uses Denby in their restaurants worldwide.

May 2018

EAT. DRINK. SLEEP

Industry News

Creating Memorable Food Moments with Denby Making great food look beautiful has always been one of Denby’s core values and research shows that nearly half of us think the way our food is presented is just as important as how it tastes. As trends move away from plain white ware into more interesting plates and bowls which showcase dishes in both hospitality and in the home, Denby’s artisan handmade ranges of tableware are eminently placed to provide a beautiful canvas for all kind of cuisines. 6

With over 200 years of design and craftsmanship we are experts in colour and reactive all over glazes that are totally unique and extremely hard wearing. Our Derbyshire stoneware clay is very strong and fully vitrified which gives it strength, durability and chip resistance. We are so confident that our tableware will

“For me the Halo collection is superb, the curve edges optimise the space, the colours enhance the brightness of our ingredients, giving us more inspiration to create new dishes. There is a saying that 90% of the dish is consumed with our eyes, so Halo is now essential in our kitchen!” Habib, MD, Meat People, Islington (London, UK) “The addition of Denby Pottery to our tablesettings makes the best first impression – how the tables look is as important as the food we serve and a crucial part of the experience we offer. The stoneware of the Natural Canvas collection is durable enough to withstand the demands of constant use in a restaurant whilst versatile enough to go from the kitchen to the table.” Nick Cartwright, founder of Green Rooms (London, UK)


Budget hotels, B&Bs, luxury spa resorts or serviced apartments must all be covered by a valid TV Licence if guests or staff are watching TV as it’s broadcast. All viewers who use iPlayer to watch any BBC programmes must also be covered by a TV licence. Hotels, hostels, mobile units and campsites need to be covered by a valid TV Licence. For many smaller hotels and guesthouses, the cost of a TV Licence is £147 a year, the same amount as a private house. Hotels with more than 15 rooms are covered by one licence for the first 15 units, but will need an additional licence for every five thereafter. Jason Hill, spokesperson for TV Licensing said: “With more and more overseas visitors coming to the UK, 2018 is likely to be an especially busy year for hotels and guesthouses. By making sure they are correctly licensed now, owners and managers will give themselves peace of mind for the year ahead and avoid the risk of a visit from an enquiry officer. Peter Ducker, Chief Executive of the Institute of Hospitality, added: “With the FIFA World Cup happening this summer, plus other key international sporting events, hospitality operators are set for another busy and exciting year. Having access to high quality live TV coverage is a vital part of the customer experience. Making sure your business is fully compliant with the law, by making sure you have a valid TV licence, is a mark of your professionalism.” Buying a TV Licence is easy, and hoteliers can pay using BACS or electronic transfer. Find out more information about TV Licensing requirements for hotels and accommodation providers, or if you still have any further questions please call the TV Licensing businesses team on 0300 790 6124.

May 2018

TV Licensing is appealing to hotels and guest houses across the UK to make sure they are correctly licensed, as 2018 is predicted to be a record-breaking year for the UK tourism industry. According to the latest tourism figures overseas visits to the UK are forecast to break through the 40 million mark for the first time this year, reaching 41.7 million, up 4.4% on 2017.

Masterchef: the Professionals finalist Chris Niven has been named executive head chef of a new food and drink venue at the Scotsman hotel in Edinburgh.

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TV Licence Reminder For Chris Niven named Hotels And Guest Houses executive head chef of new Scotsman hotel venue

Industry News

The Scotsman Grand Café & Bar is set to open in early summer 2018. It will be located in the former advertising hall of the hotel’s historic building, which originally opened in 1905 as the home of the Scotsman newspaper and is currently undergoing extensive renovation. Niven is in the process of recruiting a 15-strong kitchen brigade and developing an all-day menu of seasonal Scottish produce showcasing bold flavours. Commenting on his new role, Niven said: “The opportunity to take the reins at The Scotsman Grand Café & Bar in this pre-opening phase and to have complete autonomy to develop the venue and its menus is one that I didn’t want to miss. “There is no blueprint, so every dish is being designed from scratch and will be custom-made, with seasonality, flavour and sourcing at the heart of everything we do. It will be an easy and elegant menu with something for everyone, and we are working hard to offer customers something fresh, distinctive and one-ofa-kind in the Edinburgh scene when we open our doors in a few months’ time.” Dundee-born Niven’s past experience includes stints at Rufflets hotel in St Andrews and the Dalmahoy hotel and country club in Edinburgh. He went on to be head chef of Printing Press Bar & Kitchen in Edinburgh’s George Street, during which time he took part in the 2017 series of Masterchef: the Professionals. Joining Niven at the Scotsman Grand Café & Bar will be Kenny Arnott, who has been appointed general manager. Prior to joining the Scotman, Arnott worked at Provincial Hotels & Inns, the Oak Royal golf and country club in Chorley, and the Isle of Eriska hotel & spa.

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EAT. DRINK. SLEEP May 2018

Spirits ENVY® Looking for that cool independent feel, with good quality for your clients and minimal smart packaging: ENVY spirits consist of five products under one brand, simple, all available via Cellar Trends (leading independent importer distributor of fine Spirits & Wines). Envy range gives you great quality for excellent prices: Cellar Trends: call 01283217703, and state product code below for great trade only prices:

• ENVY® Absinthe Code: LAF025S £95.90 per case 6 x 70cl (£15.98 each)

• ENVY® Whisky Code: ENV004S

£76.90 per case 6 x 70cl (£12.82 each)

• ENVY® Gin Code: ENV002S

£71.66 per case 6 x 70cl (£11.94 each)

• ENVY® Rhum Code: ENV003S

£75.72 per case 6 x 70cl (£12.62 each)

• ENVY® Vodka Code: ENV001S

£70.78 per case 6 x 70cl (£11.80 each)

Add and mix with any existing orders for best price, our award winning range of fine spirits for everyday use. These can also all be purchased on-line at Amazon Prime or with a trade account at the TheDrinkshop.com To give you that full assurance on quality, we submitted the complete range to Difford’s Guide for scrutiny and sampling, they recommended and certified each as having 4 star quality rating ~ that’s good.

The brand originated back in 2007 under our starter Absinthe product which used for shots, with energy drink or as an ENVY Mojito and was later expanded into this range of affordable great tasting spirits Gin, Whisky, Rhum and Vodka. The NV® Brand is the textable version of ENVY®, being one of the seven deadly SIN’s giving to feelings of Passion, Jealousy and Admiration, a desire to have for oneself yet conveted by others ~ available for you, so enjoy...

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Awards include: ENVY® Whisky Gold’s: The Scotch Whisky Masters 2017, Berlin International Spirits Competition, France Absinthe of the Year etc…

We are currently working on our Route Master Bus RM255, which has the La Fée® Absinthe Lounge upstairs and the new ENVY® spirits Bar being installed on the lower deck. To be used for Brand training and special events later this year for the summer… We recently recieved national coverage in the Sunday Times showing the strength of our ENVY® Trade Mark. For more information: OneENVY.com, NV and ENVY are registered TradeMarks of La Fée LLP and/or NV Spirits Ltd. in the EU and are registered Trade Marks or Trade Marks elsewhere, traded by Bohemia Beer House Ltd., under license from the brand and trade mark owner.


EAT. DRINK. SLEEP May 2018

NFS joins the Association of Catering Excellence

Leading hospitality software company NFS Technology Group is delighted to announce that it is now a member of the Association of Catering Excellence. NFS provide restaurant, hotel and venue management systems to more than clients across the UK – and NFS Chief Executive Luis De Souza says the company feels it can learn a lot from its new membership.

instance, Compass will be rolling out this solution for several of their outlets during 2018,” said Luis.

“Silver can offer catering businesses fast deployment and simplicity of use as well as full integration with stock and labour “We already include many well-respected management, without having to invest in high-cost hardware and IT support.” catering companies among our customers, and we find they are using NFS will be sponsoring a quiz at the our technology in innovative and very next meeting of ACE, and Luis and the beneficial ways,” he said. team are looking forward to getting to know other members. One major contract caterer, for instance, uses Rendezvous scheduling “We’re sure talking to expert caterers technology from NFS to streamline its busy central office operations and also about their businesses can help us understand their needs and develop our uses it throughout their venues. suite of services even further,” he said. “Another B&I client in central London that uses Rendezvous has around 4-5000 • To find out more about NFS software, please visit members of staff having lunch on site www.nfs-hospitality.com in venues ranging from a large coffee franchise to a fine dining facility,” said Luis. For the venue market, NFS provide the tools to manage the events diary efficiently, deal with client billing and streamline enquiry handling and sales management (CRM) to maximise revenues. More recently, the company has released an on-line events booking portal, recognising the growing demand for web-based bookings. “We’ve also released a new cloud-based F&B management solution called Silver, which is available on a monthly rental plan and is already proving popular – for

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EAT. DRINK. SLEEP May 2018

Accessibility Is No T In Bletchley E R C E S It’s no secret that JD Wetherspoon’s latest venue, Captain Ridley’s Shooting Party, is open to all.

The new pub in Bletchley is named after the codebreakers from M16 who operated from the town during WWII, and even features a rare WWII cipher machine as part of its fixtures and fittings. Fittings also include a Changing Places wheelchairaccessible toilet for people who need help with their intimate hygiene, continuing the chain’s commitment to welcoming everyone, regardless of age or ability.

Places gives more space than a conventional wheelchair-accessible toilet, and additional equipment, including an adult sized height adjustable changing bench, height adjustable washbasin, ceiling track hoist and privacy screen. It means that anyone enjoying the pub but who need help to go to the toilet, and their carer(s), have appropriate facilities, and can go somewhere that otherwise they would be unable to enjoy.

Supplied and installed by Closomat, Britain’s leading provider in accessible toilet solutions, the Changing

Closomat tel 0161 969 1199; www.clos-o-mat.com; e:info@clos-o-mat.com

Currently, 13.3million people (20% of the UK population) is registered disabled. Many of those need help when going to the toilet. Potential users of a wheelchair-accessible toilet with space, bench and hoist eg Changing Places include:

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- 1.5m wheelchair users - 6.5 million people who have either bladder or bowel incontinence -1.5million people with a learning disability - 1.2million people living with stroke - 62,000 amputees - 30,000 people with cerebral palsy - 13,000 people with acquired brain injuries - 8,500 people with multiple sclerosis

- 5000 people with motor neurone disease - 8,000 people with spina bifida - 120,000 people with a stoma - 100,000 people with muscular dystrophies - 3.8million adults morbidly obese - 0.8million disabled children - 8.7million people with osteoarthritis - 400,000 people with rheumatoid arthritis


Five Virtues draws its inspiration from the nature’s elements – Wood, Fire, Earth, Metal and Water - and comes uniquely packaged in cartons adorned with contemporary Scottish art, created by Eva Ullrich. Comprised of five distinguished single malts, each with a limited run of 6,000 bottles, the range has been crafted with inspiration from each element. These include heavily charred oak, Bourbon barrels and, unusually for Tomatin, peated malt. Each of the Five Virtues malts comes with its own distinct complexity and character; Wood has been aged in French, American and Hungarian oak casks, while Fire is matured in heavily charred oak, simulating fresh vanilla flavours. Earth exhibits rich and intense peaty flavours as a consequence of maturing in peatdried malted barley casks and Metal is expressed by the distillery’s 12 beautiful copper stills. Completing the series, Water is distinguished by its naturally pure soft water from the Alt-na-Frith burn, which is drawn year round but employs a winterdistilled spirit to enrich the final flavour. Jennifer Masson, Tomatin Marketing Manager, said, “As our brand grows we are increasingly inspired by

global concepts and the Five Virtues series was born out of this inspiration. We wanted to release a creative limited edition series focussing on the effects of different cask maturations, while linking it to a wider concept. That is something that we have achieved with Five Virtues and we are incredibly proud to be launching the series onto the market this month.” The unique design concept for the packaging was brought about through a fruitful partnership with abstract artist, Eva Ullrich. Eva was tasked with visually representing the five elements and the complexities within the different distillations involved in the series. Artist, Eva Ullrich, commented, “Having spent many years in Scotland and enjoying a nip of whisky myself meant this project was a pleasure to work on. I’m really excited to see my work on a medium that is more accessible to the public and for it to be appreciated by people who perhaps wouldn’t usually engage with abstract painting.” Tomatin recently won Distiller Of The Year 2016 and Brand Innovator Of The Year 2017 at the Icons of Whisky Scotland Awards. Tomatin currently ranks in the Top 10 Single Malt brands in the USA and is one of the fastest growing in the UK. The Wood and Fire expressions can be enjoyed now, from £49.99, while Earth, Metal and Water will be released later this year. For additional information please visit www.tomatin.com/5virtues 11

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Scotch whisky distiller Tomatin has today, Friday 10th March, unveiled its hotly anticipated, limitededition single malt series, Five Virtues.

May 2018

TOMATIN DISTILLERY LAUNCH LIMITED EDITION SINGLE MALT SERIES


EAT. DRINK. SLEEP May 2018

Crowne Plaza London – The City Reviews Sky Select According to research, three quarters of hoteliers agree that their guests expect Sky TV1. It is therefore no surprise that 75% of current hotel customers say that Sky TV improves their guest experience2 and with guest satisfaction top of the list for hoteliers, Sky can help play a big part in creating the perfect home from home experience. 12

Source: TNS hotel study (2014) Source: TNS hotel study (2014)

1 2

Sky Select is the new, simple way for hoteliers to deliver unmissable content in stunning HD to every hotel room from one centralised system. It helps hoteliers benefit from more bookings, increased loyalty and top reviews while their guests enjoy an unrivalled choice of the latest blockbusters, award-winning dramas and world class sport with up to 95 channels all in stunning HD. Crowne Plaza London – The City, have recently upgraded to the Sky Select system and Paul Watson, GM provides his verdict.

Can you tell us a bit about your Crowne Plaza London – The City, and your current in room entertainment offering? We are a Crowne Plaza Hotel, part of the IHG brand and we are centrally located in the City of London straight opposite Blackfriars station. Within our guest rooms we offer Sky Select. We have a different demographic of people in this hotel, including business travellers and a lot of families, and Sky offers the variation that we need to satisfy them all.


EAT. DRINK. SLEEP May 2018 How have your guests reacted to the Sky Select offering?

in their rooms to watch the cricket, watch the football as it’s on TV. It has benefitted our room service revenue, mainly via wet sales which is the golden nugget for us all!

Having Sky in room does drive loyalty and repeat business. If guests know they can watch Sky Atlantic in our hotel and watch their favourite TV programme, for example Game of Thrones, they will come to our hotel versus another hotel where they don’t have that opportunity.

How have your guests been reacting to Sky Select?

What made you want to offer Sky Select in your hotel rooms? One of the key selling factors for me was that when we review which channels are popular and which are not, we can swap those in and out very quickly and simply with Sky directly. Another benefit is the Sky Bright Box system. In the old days we would have several boxes in our comms room which took up a lot of space. The Bright Box is literally one server and it was seriously simple to install. One day the Sky team came in, the next day we had 30 new HD channels. It’s simple to maintain, when or if there is a problem, we can call those guys up and I’m sure it would be resolved in a heartbeat.

Have you seen an increase in room service revenue?

We monitor guest satisfaction of our in-room entertainment systems and it’s gone from a 55% guest love score to 79%.

Would you recommend to other hoteliers? I would wholeheartedly recommend Sky Select to other hoteliers. I don’t think there is another system that gives us the same level of flexibility to meet our guests’ expectations. The fact you can swap channels in and out, the fact you can add channels, the fact that the system is fully HD but most importantly the value it gives our guest experience when they are in the property. That is almost money can’t buy and you stand out from the rest by having the system in place.

To find out more about Sky Select, please call 0844 417 8726.

We’ve got a restaurant in the hotel which we want people coming down and using. However, I think when people have decided they want room service in advance that they will stay

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Getting it right – the key questions to ask y technology supplier By Luis De Souza, Chief Executive of NFS Technolog What would any restaurant manager say if you asked them if they’d like better control over labour and stock, quicker table turn and a closer engagement with customers?

2. Course management – can you split courses to help the kitchen, and make changes such as a starter as a main course?

groups – now rely on restaurant POS software The answer is obvious – and that’s why restaurant management technology is such a to streamline their operations and ensure survival in today’s difficult trading conditions. growing trend in the industry. But what if you don’t yet have this valuable Restaurant POS software represents a step technology? There are a lot of restaurant change in the constant hospitality industry management systems on offer, and it’s by no battle against rising costs, inefficiency and means a one-size-fits-all situation – after all, waste. every restaurant is unique.

This should be straightforward to change, and you should also be able to set the kitchen up so the printer or screen displays the correct information to each station, such as a grill chef.

It puts the power in the hands of the restaurateur, quite literally – serving staff use handheld devices to take orders and payments at tableside, while managers gain an end-to-end view of operations online from their mobile or laptop. It also captures important information about guests, including their preferences, enabling establishments to provide the kind of personalised service today’s diners demand. So it’s no wonder that restaurant companies of all sizes – and especially multi-location

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Different systems have different facilities, and some can make a huge impact on your operational efficiency. So here are the key questions you should ask your technology vendor before making the investment. 1. Is this a dedicated restaurant POS system? Be specific about you want. POS systems are available for retail, too, but to get all the facilities you need, you should invest in a dedicated system that has been developed to meet the special requirements of restaurants.

3. Service management - Can you send from tableside handheld devices to different printers? Serving staff should be able to send orders direct to the kitchen, where it integrates with kitchen automation screens or printers so the


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your hospitality

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staff member to choose which screen layout is displayed. You can also easily set events to enable or disable menus based on the terminal or area, the employee, the job code, the time of day, the day of the week or even specific dates.

9. Cash management – Can the restaurant POS software track all transactions in full detail?

5. Order management - If diners move tables, can you reallocate everything easily?

A good system will give full details in real time so your cash position is always immediately visible.

You should look for a system that provides flexible table maps where you allocate specific orders to specific tables.

10. Training – how long will it take?

A good restaurant management system will also allow you to transfer the whole or part thereof the ticket, and merge or split tables up. If using Aloha Guest Manager, for instance, it will suggest a table based on wait time and profitability - it won’t suggest a party of three is seated on a four top if it’s next to another four top that can create an eight. 6. Bill management - Is it possible to split bills easily for large parties? This is particularly useful for casual dining restaurants where parties are often large. It saves time for both the diners and the staff, making table turn quicker and the dining experience seamless.

meal is delivered swiftly. And after the meal, they can take payment at tableside and print out the receipt at a printer in the restaurant – all time-saving activities that please busy diners and help servers create a great guest experience. 4. Menu management - Can you manage the menu for different times of day so staff don’t have a huge menu to deal with? This is important in restaurants that serve breakfast, lunch and dinner, which could mean an unwieldy menu on the hand-held device. With advanced restaurant management technology you can use the job code of the

7. Inventory management - Can you control stock down to ingredient level? The best restaurant POS software certainly can do this, tracking the most popular menu items, spotting trends and delivering accurate forecast reports. It helps drive informed procurement and reduces waste.

There’s a lot of cashflow in a restaurant business, and it can be hard to keep tabs on.

The best systems are intuitive to use, and staff can be taking orders within a couple of hours so there’s little disruption. 11. How much will it cost? A restaurant management system can be a major investment, but cloud-based systems represent an excellent ROI because there’s no need to buy expensive hardware – also check out rental schemes with an easy monthly payment. What else should you think about? You’ll no doubt have plenty more questions on top of these that you want to ask any potential software supplier – your business will have its own distinct requirements. So think hard about what you want to achieve with your restaurant management system, and how you want your staff to use it; what sort of reports will help you run your business efficiently? Then ask your potential supplier to talk about restaurants they already supply, and be sure to seek references.

8. Loyalty management – does the system capture important customer data?

Investing in restaurant management software may be one of the more important decisions you’ll ever make for your business. So take your time, and make sure you make a wise choice.

This is crucial in improving engagement with your customer, because if you know their preferences you can provide tailor-made service and also create email marketing campaigns that will hit the mark.

* More information about restaurant POS is available at www.nfs-hospitality.com 15


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The hotel is literally a few minutes’ walk from the station and easy to find with the entrance right o

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hen you first arrive at La Suite West, from the outside it has the air of an elegant London home. However, as you enter the reception it is decorated to a very high standard with a modern Asian décor theme created by Anouska Hempel, famous for her interior designs. The glowing fire and seating along one wall as the centre point gives the room a lovely homely feel. The staff were helpful and efficient on the reception desk with welcoming fruit for your refreshment. There were lifts available for easy access to the rooms. From the front you wouldn’t imagine how large this hotel is but it sprawls to accommodate 80 rooms. The room from the first impression is luxurious with its design, with a mixture of dark wooden slatted doors / window shutters and its clean white walls. The bed was very comfortable and the beautiful marble bathroom equipped with bathrobes and slippers, even though you don’t really need them with the heated floor. There was a large safe available, large enough for a laptop, and also a table and chairs to cater for a working trip.

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As you investigate further it has state or the art technology. The unit at the bottom of the bed houses a large flat screen TV which rises on a remote control for your comfortable viewing from the bed. Also if the purpose of your trip is site seeing London, then a phone is provided to assist you with information and directions at no additional cost. Wifi was good everywhere we went in the hotel.


EAT. DRINK. SLEEP May 2018

e Bayswater Tube on the corner. The breakfast was cooked perfectly and catered for all tastes. This includes special dietary requirements with a whole range of different types of milk available. If you are Vegan, vegetarian or need gluten free this is the best hotel I have seen to provide for your needs. The best of all was the Afternoon Tea especially for the Vegans amongst us. This was obviously a very popular event as you need to book, which you can do online in advance, as the restaurant just filled up so quickly. For the warmer days there was a terrace, for tea in the sun outside. There was also a fitness centre to unwind with a bit of exercise after your busy day in the City. Or if you prefer a less active approach, in room Spa and beauty services, including a whole range of massages, hairdressing, facials and manicures to name but a few, can be booked The whole hotel was very clean and well-kept and will stick in your memory as just a little bit different from the rest and special.

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EAT. DRINK. SLEEP

eat

May 2018

Café de Paris sets the bar for London exclusive nightlife

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n 1924 the doors opened to one of London’s most exclusive and prestigious venues. Café de Paris has been entertaining guests for the best part of a century. With both a beautiful unique interior and wonderfully spacious it has managed to keep its tradition and elegance as well as provide a modern vibe. Located on Coventry Street the club is a stone’s throw away from both Piccadilly Circus & Leicester square stations. On arrival we were greeted by the extremely helpful and polite door staff & our host for the night Liam. Like my experience with all of the members of the Café de Paris team he was very welcoming and showed great attention to detail in ensuring we & other party goers had an eventful & enjoyable evening. After checking your coat into the cloakroom you walk out to the front of the nightclub area and are immediately astounded by the lay out of the venue. With a grand sweeping staircase the clubs and I was amazed at first sight of the opulent space in front of me. The music set list was fantastic & you feel this is a place to be after a long working week. The atmosphere is superb & everyone is there to have wonderful time. For a club that is as exclusive and prestigious as Café de Paris I was pleasantly surprised with the reasonably priced drinks & the quality of liquor available. All bar staff were extremely enthusiastic & efficient. There are many reasons to come to Café de Paris to make the most of your weekend. I must say from the moment we arrived to when the night had finished it was a fantastic experience and I am really looking forward to my next visit. Details of Café de Paris regular Cabaret performances can be found here www.cafedeparis.com/cabaret-dining/whats-on Café De Paris 3-4 Coventry St, London W1D 6BL 020 7734 7700

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EAT. DRINK. SLEEP May 2018

www.merrionhotel.com

The Merrion Hotel Situated on Upper Merrion Street opposite the grand Government buildings, and a mere stones throw from the National Gallery, The Merrion Hotel is close to the heart of everything that Dublin has to offer - a real jewel in Dublin’s crown.

You are welcomed at the spacious reception area, where everyone is extremely friendly and they couldn’t have been more helpful. We were shown around the Drawing Rooms and Bar 23 after checking in, and provided with details of the Hotels facilities. Great artworks on almost every wall in every corridor, and the rooms off. From No 23, through to the Grand Drawing Room, all are very welcoming and elegantly decorated throughout, giving the feel of a stately home. The Cellar Bar is like stepping back in time, and all the staff were extremely friendly and helpful. Gustaf couldn’t do enough for us, and was also very happy to share some of his extensive knowledge of the local Whiskies. The Spa and pool areas were immaculate, and the staff there were keen to show us around the facilities and explain everything that was available to us. Our Superior King Room was, in fitting with our whole experience, totally perfect. Regally adorned, a bathroom to die for! With all the luxury essentials. And everything we could possibly have needed, from the well-stocked mini bar to the Nespresso coffee machine. We had

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EAT. DRINK. SLEEP May 2018 views across the road overlooking the Government Buildings, but had no noise from the road.

Friendly and attentive members of staff on hand almost everywhere, even when we got lost looking for the Spa!

The attention to detail was second to none, even down to the business cards with your address whilst staying in Dublin, should you over indulge in one of the many Irish bars nearby and forget.

Exquisite food and surroundings in the Garden Restaurant, offering a totally relaxed atmosphere, with immaculate and efficient service, mouth-watering menu with the emphasis on the best of Irish produce, complementing it very well. Our Steak was superb, and there was also a very extensive selection of fine wines available.

Fresh fruit and flowers arrived in our room during the afternoon, and with the “Turn Down service� during the early evening we were supplied with fresh water and ice, and also offered fresh towels.

Breakfast was also served in The Garden Room, beautifully arranged with options

to suit everyone, the Eggs Florentine were particularly good. Once again the service was second to none and nothing is ever a problem. The Gardens, with the ornate fountains, abundant flower beds and seating area, would make a great place for breakfast in the warmer weather. Check out was as smooth as the rest of the stay, and all the staff were keen to ensure that our stay had been a very pleasant one, and offered forward transport options, should we have required them.

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EAT. DRINK. SLEEP May 2018

Outdoor Solutions

After a sell-out season at The Lodge, the capital’s favourite pop-up creator, Jimmy Garcia, is excited to announce the return of his largest and most ambitious residency, The BBQ Club at London’s Southbank Centre. Launching on Saturday 5th May 2018, with tickets on sale 27th March, the split-level, riverside Summer eatery is back!

through an interactive six course tasting menu; including dishes such as Char Ma Lass, with miso-glazed charred baby aubergines, pomegranate molasses yoghurt, pickled green chili and a Featuring a walk-up BBQ Bar showcasing sprinkle of fresh mint and Hard Core Prawn, with fresh langoustines, roast gourmet dishes straight from the grill red pepper puree, black garlic, jamon, and the BBQ Club rooftop restaurant, smoked almonds. which is serving an ever-evolving six course tasting menu, set against the As the summer sun begins to set, the stunning backdrop of London’s River tasting menu will conclude with griddled Thames. apricots served with honey mascarpone, ginger biscuit crumbs and candied Both the walk-up BBQ Bar and BBQ orange peel. For those who like their Club rooftop dining menus will feature toasts a little stronger, there will be a innovative and exquisite BBQ dishes, served straight from a Big Green Egg rooftop private bar where guests can grill, staying true to Jimmy’s acclaimed enjoy refreshing gin concoctions, chilled interactive, alfresco cooking style. From beer, or bottles of wine. the fresh charred squid to the delicious pork chop and potato salad, each The walk-up BBQ Bar will serve speedy, dish will tell a tale of provenance and fresh and flavoursome gourmet BBQ sourcing. dishes such as Hot Smoked salmon with grain salad and crème fraiche, or The upstairs BBQ Club tasting menu the delectable monkfish burger with will once again invite guests to baste tarragon mayonnaise and dill pickled and grill dishes alongside their chef on cucumber. All priced at £10 or under, the their very own BBQ built into the centre dishes are ideal for a working lunch or an of the table. Guests will be guided afternoon drinking by the river.

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A separate downstairs bar will also be situated at the river’s edge, serving a dazzling selection of G&Ts, beers and ciders, meaning even if guests are not dining at The BBQ Club they can enjoy watching the light fade over the London skyline with a drink in hand. TICKETS ON SALE NOW THE BBQ CLUB IS EXPECTED TO SELL OUT FAST. TO RESERVE YOUR TABLE PLEASE VISIT: WWW.THEBBQCLUB.COM OR EMAIL BOOKINGS@THEBBQCLUB.COM


CONTRACT OUTDOOR FURNITURE Daro offer quality Commercial Outdoor products suited for use in the hospitality industry, both in the UK and Europe. As well as products from our current collections, a bespoke service is available for matching the requirements of restaurants, hotels and other commercial environments. Our UK based soft furnishings manufacturing facility allows us to maintain cushion and fabric safety standards for contract furnishings.

For more information please visit: www.daro-cane.co.uk/contract-furniture/EDS or call now on 01604 758989

/darocane

@Darocane


EAT. DRINK. SLEEP May 2018

Outdoor Solutions

New LOFAssured swing tags for cushions which comply with current government fire safety regulations. LOFA (Leisure and Outdoor Furniture Association) is focusing on raising awareness of fire safety standards/ regulations for garden furniture cushions in a new campaign – LOFAssured. Now members can use new swing tags for cushions which adhere to this important regulation. One of the conditions of LOFA membership is that members must adhere to a code of conduct, part of which is compliance with all current legislation. The message to retailers and commercial and domestic customers is ‘look for LOFAssured products and buy from a LOFA member. Take comfort in being fully covered by the Furniture and Furnishings (Fire) (Safety) Regulations 1988

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and 1993’ this will be promoted to retailers and consumers throughout the 2018 season and beyond. LOFAssured (https://www.lofassured.co.uk/) proves a distinguishing factor setting LOFA products apart from other non-compliant suppliers and members and buyers can check out the full compliance regulations so that throughout the supply chain, all are fully informed about the issue and the benefits of purchasing products from LOFA members. For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit www.lofa.co.uk (https://www.firesafe.org.uk/furniture-and-furnishings-fire-safety-regulations-19881989-and-1993)


Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.

ta ues re q e R chu bro

info@forbesgroup.eu | +44 (0) 1568 616638 | www.forbesgroup.eu


Al Fresco Dining More Appealing Thanks to Tansun Heaters Located in the popular canal side development of Brindleyplace, Bank Birmingham is a chic and lively brasserie with outdoor terraces in a vibrant setting. The restaurant has been fitted with Tansun infrared heaters to keep its customers dining outside all year round. In order to create a better outdoor dining experience, Bank has installed a selection of different Tansun infrared heaters on their terraces so that their customers can enjoy themselves both indoors and out. These are from the Sorrento, Eclipse and Monaco ranges. Making al fresco dining appealing to customers is vital for the restaurant, so along with its retractable roof, each of Tansun’s heaters warm an area of 36 square metres to make sure guests are always comfortable. At Bank, the infrared heaters are wallmounted, but they can also be hung and are suitable for awnings. Sarah Pryer from the Individual Restaurant Company commented, “Tansun has supplied its quality infrared heating systems to the Individual Restaurant Company for some time. We are pleased with the performance of the heaters and our customers have found them beneficial, particularly on colder evenings.” She continued, “We would definitely consider using more of Tansun’s products again in the future where there is a requirement for instant, powerful heating.” The Monaco heater’s versatility makes it the ideal choice for heating large areas with its powerful ultra-low glare. Its slick design is perfect for bars, restaurants, commercial areas and terraces. Monaco infrared heaters come with a two-year warranty, glarereducing gold reflectors, energy efficient low glare lamps and mounting brackets as standard. They can be controlled with a remote or presence detector to easily adjust the heat output and energy consumption when needed. The Sorrento infrared heater’s versatility makes it the ideal choice for heating large areas as it features a superior long-lasting infrared lamp and a polished parabolic reflector that enhances

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the heat distribution. The Sorrento Double is durable in all weather conditions, making it the ideal heating solution for restaurants, bars and other establishments looking to maximise the potential of their outdoor areas all year round. The Eclipse range of zero light ceramic infrared heaters are specially designed to not give off any glare and are fitted with far-infrared technology, which is considered one of the most energy-efficient forms of infrared heating available. The Eclipse range uses advanced ceramic heating technology which gives the heaters 35% more energy efficiency than lower-spec nearinfrared products. All of Tansun’s products are made in the UK and designed using premium components. The company has been established for 35 years and pioneered the concept of infrared electric heaters alongside Philips technology. Tansun has the largest range of commercial, industrial and domestic infrared heaters in the world, providing maintenance-free, safe and healthy shortwave heaters for customers up and down the country. Tansun heaters are available with a full range of energysaving controllers which further enhance the efficiency of the products. Further information is available from Tansun on 0121 580 6200, by emailing sales@tansun.com or by visiting the company’s website at www.tansun.com


EAT. DRINK. SLEEP May 2018

Progression in Hospitality EPOS By BIXOLON Europe GmbH Hospitality Specialist From hotels and restaurants to travel & tourism, the hospitality industry is evolving. This multi-billion dollar global industry relies heavily on documenting its direct operations whether it’s a hotel billing for services, a restaurant linking its front of house and back-end operations, or a tourist operator issuing tickets. Hospitality EPOS has always been essential to the industry’s success. However, as the pressure to provide the ultimate customer experience and advances in consumer technology intensifies, companies are quickly moving away from traditional forms of receipting and ticketing and are investing in sophisticated solutions and hardware, particularly around the areas of mPOS Hospitality Solutions. The rise of Mobile Point-of-Sale Hospitality Receipting has evolved from the early days of handwritten paper billing and cash registers printing to slips. From there more sophisticated EPROM registers where introduced with limited back office capability. Linked EPOS solutions followed, connected via software where information could be collated and stored on computer. And finally, Touch Terminals offering greater durability and connectivity through LAN with instant links to Head Office Servers. Hospitality technology has visibly changed and continues to evolve. Recent years have seen the emergence of new intelligent mobile POS solutions. Connecting tablet devices or hand-held terminals to a network is

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quickly becoming the norm in many traditional and contemporary Hospitality set-ups. With Wi-Fi and Bluetooth connectivity innovation at its core, handheld devices can easily be linked directly to a network either by wire or through the cloud. The latest innovations in Mobile Printing now provide greater flexibility and have opened up new avenues of interest. These ergonomic, compact, hand held printing solutions produce high quality receipts, tickets and labels directly from a handheld smart device or PDA. The emergence of mPOS hub printing solutions linking peripherals such as tablets or smart devices to wired POS peripherals continues to rise. Providing a simple, compact, cost-effective solution to update existing POS hardware. These machines can also provide a range of functions including native, web and cloud based printing linking consumer ordering directly to the business. As the role of printing continues to revolutionise within the industry, mPOS receipt and ticket printing will provide a cost effective way for companies to customise and adapt their customer experience as their individual requirements transform without the hefty hardware price tag. BIXOLON is a leading global manufacturer of advance printing technologies including POS receipt, label, AutoID and mobile printers for a wide range of environments including Hospitality, Retail and Logistics. To find out more visit www.BixolonEU.com.


INTRODUCING THE NEXT GENERATION

IN HOSPITALITY PRINTING From Order Taking to Kitchen and Final Bill Receipting, POS printing requirements are constantly changing. BIXOLON’s range of sophisticated Point-Of-Sale printing solutions offer hospitality merchants of all sizes receipt, ticket and label printing options to suit any budget, including: 

Industry leading range of 2”, 3” and 4” Bluetooth / Wi-Fi mobile receipt, ticket and label printers

Highly connective, sophisticated range of desktop Bluetooth / Wi-Fi receipt, ticket and label printers

Desktop POS printers supporting Thermal and Dot-Matrix printing capabilities mPOS hub solution – connecting Tablets and smart devices to POS peripherals including customer displays, cash drawer, scanners and more

Hygienic and waterproof printing solutions and accessories for a range of hospitality applications

For more information on BIXOLON’s leading range of hospitality printing solutions, contact the team on +49 211 68 78 54 0 or visit www.BixolonEU.com


EAT. DRINK. SLEEP May 2018

Interior Design & Decor

Fuller’s Three Guineas pub goes vintage with Bright Goods LED lighting Innovative Filament Lamps offer retro-style with LED efficiency Leading LED filament brand, Bright Goods announces the installation of decorative, antique-style LED lamps into The Three Guineas, a Victorian Fuller’s owned pub within Reading train station. An array of hand-crafted LED filament lamps from the Bright Goods range were chosen to complement the newly refurbished pub, enhancing the many traditional features of the Grade II-listed station building and showcasing the contemporary interior. Built in 1840, initially as the central railway ticket office, The Three Guineas has recently undergone a major facelift, keeping the traditional railway theme but given a contemporary twist. The previously unused basement has been opened up to create the Firefly room, an authentic and striking vaulted cellar which has been stripped back to expose the original brick-built arches. The main bar and kitchen

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areas have been remodelled to provide an open display kitchen and quaint bistro tables adorn the outside terrace. The pub is illuminated throughout with an impressive array of Bright Goods LED filament lamps that are housed in rustic reclaimed pendant lights, industrial brass cluster fittings and glass crystal chandeliers to evoke a welcoming and mood enhancing environment.

We envisaged a contemporary look with a classic feel to the pub and the lighting has helped make this a reality, making the perfect environment for all of our customers.”

“The lighting is the standout feature in each room” said Jayden Kopsala, Assistant Manager at The Three Guineas. “It attracts a lot of interest from our customers and has helped create the atmosphere we want here.

On behalf of Fuller’s, The Light Corporation was commissioned to survey all its managed estate of over 200 pubs, and recommended that low energy Bright Goods LED filament lamps were specified for each pub.

Peter Turner, Property Director at Fuller’s added: “We were very impressed with the appearance of Bright Goods LED lights. They provide illumination that is as warm and welcoming as a filament bulb, maintaining the allimportant ambience of the pub in the evening. It is also highly controllable, and can be dimmed as required. It allows us to maintain a traditional feel while reducing our carbon footprint.”


The first choice for designers, specifiers and people with great taste!

as seen in ALBERT’S SCHLOSS, BARONS PUBS, BURGER & LOBSTER, FULLERS pubs, GBK, HILTON, JAMIE’S italian, NANDO’S, PIZZA EXPRESS, SELFRIDGES, THE IVY & WAITROSE

brightgoods.co.uk

E: sales@brightgoods.co.uk

T: 01276 691 230


Interior Design & Decor

The Route ID

Imogen and Emily are the duo behind Cumbria based, The Route ID. Having met 5 years ago with the company established just over 2, the pair strive to create outstanding commercial interiors for businesses in competitive markets.

Although a young firm, the pair have been involved in numerous projects ranging from restaurants to bars, hotels to show homes, offices to cafes, winning two International Property Awards for two individual projects just last year as well as being nominated for two Northern Design Awards. Their most recent project The Farmers Arms, Ulverston, is a much loved, family-run establishment. The refurb had to make sure the establishment remained the go-to place in Ulverston while also allowing it to compete with numerous new drinks venues and restaurants popping up in the town. While maintaining a strong presence amongst the locals, the refurbishment looked to attract more tourists.

After a vital stage of Space Planning, with numerous layouts developed and considered, an extension for the kitchen, with the toilets moving to an existing external unit increased capacity while creating a larger bar and cocktail area. The Farmers is a one-stop restaurant and bar that caters to everyone from the more mature coffee mornings to the young party goers on a Saturday night and everything in between. The new design had to respect this and maintain flexibility. Subsequently, Imogen & Emily chose to break the large space down into 3 smaller, more intimate areas; a pub, cocktail bar and restaurant that includes a private dining area. The areas created offer something for everyone, giving customers the opportunity to have a completely different experience every time they visit. The design was then looked at holistically to ensure the interior flowed and spaces felt connected. Certain elements, such as the globe pendant lights, faux leather upholstery and flooring maintain consistency, while striking features, such as the botanical wallpaper in the Cocktail Bar, original fireplace in the pub, or private screen in the restaurant are the real ‘wow’ factors. Allowing for flexibility also meant ensuring durability, the new design had to stand up to the demands placed on it daily. ‘Often people assume practicality will impede the design, but these days anything is possible, there are so many new, beautiful products that can withstand more than we throw at them, perfect for this situation. Being clever with allocation, and introducing the features elements to suitable areas, i.e backs of chairs, out of reach walls, ceiling etc, means a durable, flexible design can be limitless.’

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EAT. DRINK. SLEEP May 2018

Interior Design & Décor

The designers were also keen not to overlook the toilets; “When it comes to restaurants and pubs, too often the toilets are forgotten about. But they are so important. Love, care and attention to detail in these areas shows love and care for your customers. They are also a great opportunity to be bold and fun with your designs.” The Female WC is striking, with gorgeous floral wallpaper complimented by soft pink and white herringbone tiles. The Male WC features strong, masculine geometric shapes in various grey hues contrasted by the bold, yellow curvature of the urinals. The Farmers opened on 26th March 2018 and has since been full every day all day. People are excited to see the result of a lot of hard work and effort, the locals are also very proud to have such an establishment in their hometown. “We have had such wonderful feedback already and we are both immensely pleased with this project and so grateful to have worked with such a wonderful team of trades. The foresight, understanding and drive of the clients enabled us to create an eyecatching interior that met the requirements of them, their business, staff and customers.” www.therouteid.com t:07766867046 e:hello@therouteid.com

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EAT. DRINK. SLEEP May 2018

Interior Design & Décor Decor

Patterns and fabrics can have a huge influence on the overall atmosphere of a guest room. Using natural materials such as linen can add softness and a touch of understated opulence, while incorporating natural influences in pattern such as large, bold florals is perfect for creating statement furniture pieces or soft furnishings. Our Wild Grasses design in Pilgrimage makes a statement, showcasing ancient flora in a striking mirrored bouquet.

Communal areas Ensuring guests are wowed by the interiors of a hotel’s bar and restaurant is equally important for a memorable stay. When it comes to choosing the right fabric, quality and durability is essential. Bars and restaurants are busy places and the furnishings can often be subject to punishment, so they must really be able to stand the test of time while still looking great. Heavy linens create the perfect balance of style and durability when used for bar stools, dining chairs rooms are tranquil spaces where guests or drapes. can unwind and get a restful night’s sleep is hugely important. Colours can be bolder in these areas – deep purples emanate opulence, adding Greens and blues are fantastic colours to the positive customer experience, to incorporate into guest rooms as they while reds and oranges are energetic provide a peaceful and harmonious and exude warmth. environment, helping guests to sleep Ultimately, each hotel is completely well. different and it’s vital that they are

Duncan Neil, Creative Director at Earthed by William Clark, has over 12 years of UK textile industry experience. Earthed is a bespoke luxury linen producer that has been created as a new venture for William Clark, which has over 300 years of heritage in the linen industry. Here Duncan shares his expert opinion on hotel design & décor – how to utilise colours, patterns and fabrics to ensure they appeal to a large number of guests, while reflecting the personality of the hotel.

Creating a memorable hotel experience is vital to ensure all guests thoroughly enjoy their stay. All aspects of interior designed to reflect the guests they want design can have a huge effect on this, Greys and blacks can be striking, but also to attract. influencing the feel and ambience of a draining on the senses, so they should be hotel. www.earthedbywmclark.co.uk teamed with white or bright highlights. Flint, graphite and ash tones feature Guest rooms heavily throughout our Pilgrimage Guest rooms are one of the most collection – complemented by accents important areas of hotel design to get of white and calming hues of blush and right, as the look and feel can make or lavender as well as uplifting tones of break a guest’s stay. Therefore, ensuring daffodil and teal.

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May 2018

Award-winning restaurant at The Woburn Hotel reopens with new Repton Room for casual dining The multi award-winning Olivier’s restaurant at the four-AA-star Woburn Hotel has relaunched with a dramatic new look alongside a new luxurious ‘The Repton Room’ for casual dining. Located at the gateway to The Woburn Estate, the luxurious Georgian restaurant Olivier’s with The Repton Room has reopened for scrumptious afternoon teas, light lunches and the very best of English and continental dining in the heart of idyllic Woburn village in Bedfordshire. Now offering 65 covers, Olivier’s and The Repton Room’s stylish overhaul provides guests with a new dining experience. The beautiful interior design features eye-catching artworks, modern lighting and furniture, accentuating the decadence of The Woburn Hotel.

The Repton room Adjoining Olivier’s restaurant is the sumptuous new ‘Repton Room’ providing a truly pleasurable ambiance for casual dining and afternoon tea. Exuding warmth and style with its rich furnishings, the room was inspired by the 18th century landscape gardener Humphry Repton, whose bicentenary is celebrated in a new exhibition at the nearby Woburn Abbey. The room is beautifully framed by a striking contemporary portrait of Repton, made using small leaves in red leather, and complemented by a bespoke marble-topped counter, antler wall mounts, mirrors and chandeliers. Working with a number of regional suppliers; Trevillion Interiors, Bowdler Contractors Ltd, CJ Bricknall & Co Ltd and Allen & Son Electrical & Mechanical Contractors, the restaurant makeover marks the final stage of an extensive hotel renovation of the bedrooms, bar and reception area providing a unique and luxurious hotel in Bedfordshire.

EAT. DRINK. SLEEP

Interior Design & Décor

General Manager Sue Crowley said: “Dining is at the heart of our hotel, over the past year and from listening to our guests we have seen a need for more casual dining options in luxurious surroundings. It was important to us that the essence of what our guests know and love remained the same. The refurbishment has enhanced the overall dining experience and we are delighted that both Olivier’s and The Repton Room are already proving popular with returning and new guests.”

Olivier’s Renowned for outstanding English and continental cuisine, Olivier’s

Restaurant holds a 2 AA Rosette Award for the quality, skill, attention to detail and local ingredients used in its cooking. The restaurant is also a three-time winner of ‘The Foodies Guides’ Restaurant of the Year’ award for the region of Bedfordshire, Buckinghamshire, Hertfordshire and Northamptonshire. Executive Chef, Olivier Bertho, who trained and worked in France for 10 years, will present over the coming months his new a la carte menu, Sunday lunch menu alongside more informal options to enjoy in The Repton Room.

To find out more, visit www.thewoburnhotel.co.uk 35


EAT. DRINK. SLEEP May 2018

The blast chiller-deep freezer is an important item of refrigeration equipment that allows Chefs, Bakers, Pastry Shops and Ice Cream Makers, to organise their workload, reducing management cost and realising considerable product and time savings. Blast chillers are usually found in most professional kitchens; they are specially designed to meet strict food hygiene and safety standards making them a vital piece of catering equipment.

Blast Chillers for Food Hygiene and Quality A wide range of blast freezers and chillers that all meet the quality and standards of HACCP (Hazard Analysis and Critical Control Points) regulations, needed to chill or freeze food quickly and safely. With a selection of trusted products from the Sincold range available, you’ll find a blast chiller to meet your requirements, whether a small café kitchen, hotel, patisserie, catering college, hospital or a catering food service. One of the main reasons to buy a blast chiller is food hygiene compliance, rapid cooling to between +3ºC and -18ºC means shock freezers reduce the amount of time foods are left at dangerous temperatures, otherwise known as the danger zone. This is when food sits at between +8ºC and +63ºC for a length of time and dangerous bacteria can grow; to keep within food safety legislation, commercial kitchens should use a blast chiller when necessary to cool or freeze food within a safe time frame.

The fast cooling offered by a shock freezer is also vital in providing a high-quality food service. The quicker the cooling the more taste, texture and nutrition is retained in the food. For professional kitchens seeking high quality, this makes a blast chiller a catering necessity. Blast freezers and chillers also help to extend the shelf-life of food, essential for event catering and anyone preparing and cooking large quantities of food and storing for any length of time.

Blast Freezers And Chillers For Any Professional Kitchen With such a wide choice of shock freezers available, there really is something to suit every kitchen and budget. Our compact blast chillers from Sincold are perfect for small counters and footprints, yet still come packed with all the features expected from a blast freezer. This includes both soft and hard blast chilling settings, perfect for rapidly cooling both delicate foods such as fish and cakes as well as higher density or fatty foods such as meat joints. Alternatively, our advanced blast chiller models offer more automated control and easy to use touchscreen settings, available in both compact countertop sizes and larger reach-in models. Customisable features mean you can upload tailored cycles and create a recipe book of pre-set programs to meet the demands of your fast-paced and efficient kitchen. You’ll also find many of these blast freezers come with more specialised options, such as a special cycle for ice cream and a raw fish sanitation cycle.

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EAT. DRINK. SLEEP April 2018

TENNENT’S LAGER CARE – LOVE THE PINT YOU POUR Claire Arnott, Head of UK Customer Marketing at Tennent’s said

The quality of Scotland’s favourite pint, Tennent’s Lager, has always been at the heart of everything Tennent’s do. To ensure that drinkers receive a great pint of Tennent’s Lager every time they visit a pub, club, hotel or restaurant across Scotland, Tennent’s are now launching Tennent’s Lager Care - a quality programme for the On-Trade which will help educate customers and staff to pour the best pint of Tennent’s.

also be hosted on-line at MyTennents. com. Launching later this year, the digital training programme will include a perfect pour guide, YouTube video guides on cellar management, line cleaning and glass care plus an online wastage calculator, showing the operators just how much money, they are pouring down the sink each year through poor attention to quality and unnecessary wastage.

The programme will initially roll out at Launching in May this year, Tennent’s the Tennent’s Training Academy before customers, will be invited to the Tennent’s touring the rest of the country. Training Academy (TTA) at Wellpark Brewery to participate in this brand new interactive training programme, aimed at ensuring that drinkers enjoy the best possible pint of Tennent’s Lager. The programme will cover all aspects of quality including cellar management, glass care, front of house hygiene and beer quality, complete with the Lock-in, an industry first escape room. Working against the clock, the LOCK-IN -in will challenge participants to put what they have learned into practise by identifying quality issues that might arise in the bar and cellar to ensure a crisp, refreshing pint of Tennent’s each and every pour. For those who can’t attend the Tennent’s Training Academy, the programme will

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“Tennent’s Lager is Scotland’s favourite drink., every pint is only ever brewed at Wellpark in Glasgow using the finest of natural ingredients including 100% Scottish Barley and water from Loch Katrine. We are dedicated to the quality of Tennent’s Lager each and every time a pint is enjoyed and therefore have a duty to set the standard and be the educators and pioneers of beer quality in Scotland. We know drinkers love a great tasting, refreshing pint of Tennent’s Lager, so we’ve created this innovative training programme to support pubs, clubs, hotels and restaurants with the tools needed to ensure a quality pint. Not only will this be welcomed by drinkers but focussing on quality will also minimise wastage and pour more money into customer’s tills. We are delighted to be bringing this programme to our customers and look forward to working with them to ensure that Tennent’s drinkers receive a quality pint each and every pour.”


EAT. DRINK. SLEEP May 2018

Cleaning & Hygiene

Cleanology goes from green to gold London-based cleaning firm Cleanology’s environmental performance has been given the highest accolade at a ceremony attended by more than 500 competitors and industry bodies. Cleanology won the Environmental Awareness category in the biennial Kimberly-Clark Professional* Golden Service Awards, which took place at the London Hilton on Park Lane. CEO Dominic Ponniah described the win as a testament to the hard work of the whole company, saying: “We are thrilled to have been recognised in this way. Our environmental strategy runs across the entire operation, from head office to each site that we manage. We scrutinise every area of the business and make sure that all staff and suppliers adhere to our policies. As a family-run SME business, we never expected to beat larger players, but it just shows that we can all make a difference.” Cleanology is based in London and services a wide range of customers including Harrods, Smeg and The Good Housekeeping Institute. In addition to ISO:14001 accreditation, the company operates a 100 per cent hybrid car fleet and encourages staff to car-share and take public transport using a company Oyster card.

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The company is committed to helping its customers meet their environmental goals, through reductions in energy usage and waste. It has embraced chemical-free cleaning, developing innovative portion-controlled sachets for solutions which have dramatically cut product use, from 16,200 litres to just 108 litres per year, a 99.4% reduction. Switching to ePayslips has reduced paper consumption by 24,000 A4 sheets each year, with a plan to introduce eInvoices in 2018 estimated to save another 8,000 A4 sheets.

Judging was independently overseen by the British Institute of Cleaning Science (BICSc). Stan Atkins, chief executive officer at the British Institute of Cleaning Science (BICSc) added: “All finalists must be applauded for the highest standard of entries to date. In some categories judging was very close, and so for the first time we have also presented some well-deserved highly commended awards. What stood out to the judges this year is that those companies who are helping to raise standards in the industry are those that are most committed to investment and training.”

The judges commented on Cleanology “Whilst all the entrants demonstrated excellent environmental qualities, Cleanology was the one company that considered a fully rounded and complete approach to environmental considerations in their submission.

Stephen Jones, General Manager (UK and Ireland), Kimberly-Clark Professional*, said: “All winners should be acknowledged as the very best in our industry. This reflects our overall objectives for the awards and our vision to create exceptional workplaces through raising industry standards.”

To find out more about Cleanology or for a free quote, please email sales@cleanology.com or call 0800 121 4835 or visit www.cleanology.com


house

“Spring Cleaning” has its origins in days gone by when, after a winter heated by fire, homes were soot filled, but for many of us the annual spring clean continues to be the unofficial start to the new season.

“From the remnants of your lunch to all those coffee spills, your desk chair is likely home to all kinds of bacteria. Suitable for use on a wide range of surfaces, including carpets and upholstery, XtraClean is a probiotic Tackling everything from the cleaner that lifts dirt and windows to under the beds, stubborn stains and banishes bad smells. Give your fabric our homes get a thorough chair a few sprays and wipe clean but with many British clean. Apply with a XtraWeb workers spending so much agitator for deep down time at their desks, it is a cleaning action. If your chair great time to do an office is leather, rejuvenate and spring clean too! condition it with XtraHide Barry Bladon, founder of which leaves leather feeling Aqua Air, has some top tips soft and supple.” for office cleaning:

Declutter “The first step to a tidy office is getting rid of all the clutter. Recycle has much as you can and invest in archive boxes for the stuff you don’t want to throw away but don’t need on a day to day basis either.”

Improve your view “You spend plenty of time staring at it, so make sure your screen is spotlessly clean with XtraGlide streak free glass cleaner. With the power to repel dust and resist fingerprints, it gives a long-lasting, like-new finish. For best results apply using an XtraFibre microfibre cloth.”

Cleaning expert’s top tips for spring cleaning the workplace

Clean as you go

“The best way to keep your office clean and tidy is to implement a daily and weekly routine. Each day be sure to recycle any unwanted paper and wash up any coffee mugs. Each week give your desk and accessories a clean with the most suitable product from the Xtra range for an office space which is tidy, clean and welcoming.”

Banish those office bugs

Aqua Air are the perfect partner for any cleaning session. Boasting a wide range of high-performance cleaning products which utilize the power of advanced microbial science, (rather than rely on harsh and often harmful chemicals), the Xtra range comes in concentrate and has a solution for every cleaning task.

“It is hardly surprising, given that many of us never clean

Find out more, visit at www.aqua-air.co.uk

*www.quora.com/How-many-hours-are-in-a-UK-work-year ** www.workplaceinsight.net/main-cause-of-germs-at-the-office-desk-is-due-to-poor-personal-hygiene/

EAT. DRINK. SLEEP

Cleaning & Hygiene

May 2018

As Brits spend more than 1,600 hours a year at their desks*, cleaning solutions experts Aqua Air say Spring is the ideal time to give workspaces a once The best seat in the over.

ours, that the office desk can harbour more germs than a toilet seat!**Get your workspace hygienically clean with XtraProtect. Not only will it leave your desk, keyboard, phone and mouse squeaky clean, but it will eliminate bacteria and bugs too.”

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EAT. DRINK. SLEEP May 2018

eat

Rapid Cleaning Verification for Hotels and the Hospitality Industry DIRT LEFT behind after cleaning can quickly lead to guest illness or even worse – an outbreak of Norovirus or Legionella. Prevent a negative guest experience and protect your reputation by detecting germs and bacteria before your guests do with ATP Cleaning Verification. You can delight your guests with a proactive approach to traveling well and prevent embarrassing accounts of hotel uncleanliness. Used by luxury hotel chains worldwide, the EnSURE™ monitoring system and easy-touse swab tests detect adenosine triphosphate (ATP), the energy molecule of all living organisms, including germs and bacteria. Hygiena’s ATP Cleaning Verification system verifies housekeeping staff are cleaning to the highest standards to ensure a clean and healthy environment.

All test results are recorded with complimentary SureTrend software, which tracks and trends test results over time and generates automatic reports. Users may upload results to a shared database for easy comparison of properties by corporate management. EnSURE™ is a quality monitoring system that uses one instrument platform to collect, analyse, and report data from multiple quality indicators. Using new stateof- the-art technology and patented designs, the EnSURE system is a simple- to-use, flexible, and accurate quality monitoring system.

Call +44 (0)1923 818821 or visit www.hygiena.com 42


GREAT QUALITY JANITORIAL & HOUSEKEEPING TROLLEYS

We are a manufacturer and Supplier of Cleaning Products. Our extensive ranges of products are available for Hotels, Restaurants, Clubs, Shopping Centres, Hospitals and Care Homes. Our products are carefully designed and manufactured from quality row materials. We offer next day delivery for most products. Wholesale enquires are welcome. Cleaning Show 2018 onatStand D23 Visit us at Manchester CLEANING SHOW LONDON 2017 boot F07 BAYERSAN UK LTD WWW.BAYERSAN.COM SALES@BAYERSAN.CO.UK 02086417938


EAT. DRINK. SLEEP May 2018

eCatering expands Microwave and Convection Oven Range for 2018

eCatering, one of the UK’s Lowest Price Online Catering Equipment suppliers, offer a wide range of professional catering microwaves and convection ovens. These incredible ovens start at a staggeringly low £149 and include ranges from their own brands up to well-known brands such as Daewoo, Samsung and Sharp. But perhaps their more affordable, energy efficient machines, rival these bigger names for cost, versatility and quality. Take eCatering’s Quattro 1000W Programmable Microwave, at a mere £149 its too good to be true. This top quality, powerful 44

ltr rotary fan assisted, rear convection oven with cook and hold facility brings incredible versatility to everyday caterers. At only £449 it fits perfectly into any budget! (order reference OVC005). For those needing a smaller compact countertop oven, you can choose the Italinox 26ltr Oven with adjustable timer, FREE Rotisserie Spit, 2 Wire Grids and Baking Sheet. This stunning model comes in at a mere £199 and is exceptional value for money (order reference OVC002).

machine can easily rival those big named models from Sharp, Samsung, Buffalo and Daewoo. Its premium quality stainless steel interior coupled with 10 power levels, multi quantity defrost, 3 stage cooking and 10 memory programs makes this model a must for everyone (order reference MIC002). For more information on these and eCatering’s full range of eCatering also offer one of their catering equipment, visit their bestsellers, the 108ltr Quattro website www.ecatering.co.uk or Titanium. This top quality 108 call 01539 234 350.


EAT. DRINK. SLEEP

Order online 24/7 or call us on:

01539 234 350

SAVE Up To 75% OFF List Prices Lowest Priced Commercial Catering Equipment in the UK

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£269 Double Door Bottle Coolers

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1000W - Order ref: MIC002 - £149

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Order ref: RRG014 - £279

1900W - Order ref: MIC005 - £619

May 2018

from

With Shmoo it couldn’t be easier, all you need is a Shmoo Mixer, Shmoo Thickshake Mix and ice cold milk to create perfect Thickshakes. With no wastage or mess, thanks to Shmoo’s unique ‘Mix in Cup’ system, and FREE Disposables – what more could you want?

 99% Fat Free  Low in Sugar  No Artificial Colours, Sweeteners or Preservatives  Gluten Free  Suitable for Vegetarians  5 Delicious Flavours  Average of £1 Profit per Cup  FREE Disposables

Gastroline 600ltr Stainless Steel Catering Fridge + Fitted Castors

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Single Door 600ltr

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Order ref: RUS006 - £599 Double Door 1200ltr Order ref: RUS009 - £999

All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *FREE UK Mainland Delivery on Orders Over £75.

Please Quote – Eat.Drink.Sleep.15

45


Electrolux Professional Laundry Solutions

We

offering you peace of mind

myPRO laundry solutions The Professional heart for Small Hotels and B&B’s Long life, High speed. Top quality. Thanks to their Professional heart, Works today, works in 10 years’ time*: Washer and Dryer designed to last 3 times longer than domestic machines Time savings thanks to a variety of professional programs1 Warranty for professional applications

Saves water. Saves energy. Saves money. Quite simply, myPRO has a Green soul! The smart professional washing machine with A+++ energy efficiency Greater hygiene with dedicated disinfection programs Shorter drying cycle with Automatic Moisture Control

... and all the benefits you need on a sensible budget. myPRO gives you the advantages of a unique professional design with just the technology you need. A great and reliable investment that will serve you well for many years.

Electrolux Professional Phone: 08444 631 261 Email: epr.info@electrolux.co.uk Web: www.electrolux.co.uk/myPRO

* 3 cycles / day times 250 days / year. Follow us on Twitter @ElectroluxProUK

1 Washer

Follow us on LinkedIn Electrolux Professional UK


VarioCooking Center MULTIFICIENCY® 112T

» Maximum flexibility in the

smallest space, without compromise! We use it every day and we‘re big fans. Why not try it now, for free, in your own kitchen? Register for a free trial: www.kitchenrevolution.biz

Boiling, frying, deep frying.... up to 4 times as fast* precisely and easily All in one unit

* www.frima-uk.co.uk


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

Uniform Express

Barry Callebaut Beverage

www.uniformexpress.co.uk sales@uniformexpress.co.uk 01295 709774

Adactus

+44 (0) 20 8676 0062

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

Eat.Drink.Sleep - May 2018  
Eat.Drink.Sleep - May 2018