eat.drink.sleep October 2021
THINK DESIGN THINK HOMAPAL
K DESIGN THINK HOMAPAL.
T: 01257 478540 E: firstname.lastname@example.org
EAT. DRINK. SLEEP October 2021
Think Design Think Hom Deralam Laminates Ltd started as a family business in the Northwest of England and now operate from multiple UK sites meaning that the customer can benefit from a flexible and unrivalled nationwide distribution service. Deralam have a close relationship with all their supply partners, ensuring that they continue to add the latest innovative materials and designs to a constantly expanding portfolio. Stocking over 10000 product lines,
You can be sure that Deralam sto solution to suit your latest design p together with the highest level commitment and customer service. able to supply the correct produ extremely tight deadlines has seen De forge close relationships with companies in the shop fitting industr their products are used in the stor some of the most prestigious names in street retail.
W: www.deralam.co.uk T: 01257 478540 E: s
EAT. DRINK. SLEEP October 2021
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Keen to stay ahead of the market, Deralam have sole UK distribution rights for Homapal©, that specialise in laminates of various finishes including real metal surfaces, this leaves an almost unlimited scope for creativity and customisation; meaning that this product has a multitude of applications and finds its way into cruise ships, bars, restaurants, nightclubs and high street retail stores, in fact, any vertical surface that needs to be enhanced.
Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that could not be more natural. Deralam is the ideal choice for Architects, manufacturers and retailers alike.
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:
October 2021 eat.drink.sleep October 2021
THINK DESIGN THINK HOMAPAL
Publication Manager Dan Draper 01843 591 523 email@example.com
THINK DESIGN THINK HOMAPAL.
Jodie Little 01843 582 733 firstname.lastname@example.org www.deralam.co.uk
Jeremy Tring email@example.com
T: 01257 478540 E: firstname.lastname@example.org
T: 01257 478540 E: email@example.com www.deralam.co.uk
To find out more visit our website: www.eat-drink-sleep.com
Outdoor Hospitality Products
Our outdoor products include:
We are an independent supplier of outdoor hospitality goods based on performance, style and value. We believe in supplying goods that look good, are well made and extremely durable through season after season.
• Planters with real or artificial plants • Tables and chairs • Windbreaks and barriers • Jumbo parasols • Awnings and shelters • Lighting and heating • Restaurant screens • and more!
Call us on 0800 917 526 or drop us a line at firstname.lastname@example.org
www.cafeculture.biz CafeCulture Ltd, 6 Edith Road, Orpington, Kent. BR6 6JQ
Chemisphere UK has been manufacturing premium cleaning and sanitising products for the hospitality industry for over 30 years Our extensive range combines trusted products with powerful new-generation cleaners made from environmentally friendly ingredients. With unrivalled technical expertise and exceptional customer service, get in touch today to find out how we can help your business.
Call us now on 0800 0188 062 Unit 4, Richmond Road, Trafford Park, Manchester M17 1RE E: email@example.com
NEED TO KEEP FOOD HOT, WARM, COLD OR FROZEN IN THE KITCHEN, IN TRANSIT OR ON-SITE? Whatever your requirement Catering Equipment Ltd has the answer to your Heating/Cooling/Freezing storage or transport issue. Catering Equipment Ltd, a family ﬁrm trading for nearly 30 years, prides itself in providing quality items that are excellent value for money. We are leading suppliers of equipment for the Catering, Hotel, Transport, Medical and Retail Industries. We also supply organisations such as the NHS, John Lewis, Tesco, Greggs, JD Wetherspoon and Whitbread to name but a few. We are agents/distributors for companies such as Kangabox, Dometic, Polibox, Parry, Panasonic, Burco, Rubbermaid, Thor and Samsung Professional Equipment. Our Team are here to help you please call us on 0121 773 2228
Want to extend the heated life of an Insulated Food Transport Box and turn it into a Portable Heated Food Container? Start with a KangaBox a revolutionary new high density EPP series of top and front loading containers in which hot or cold items can be transported. Take a Carbon Heater HotPAD fast heating using carbon technology with 99.99% eﬃciency. The temperature is controlled automatically at 75°C. HotPAD heaters are IP67 splash-proof and at just 10mm high have little eﬀect on box capacity. The KangaBox and the HotPad keep food warm meeting with HACCP regulations. Select a combination of Gastronorm containers in stainless steel or polycarbonate then add your food to the Gastronorms and insert the containers into the Kangabox. With the 240 volt version plug in the HotPAD and switch on. If your using the 12 volt version move the KangaBox to your Car or Van and plug into the 12 volt socket. Equipment
Catering Equipment Ltd CEL Hub 0121 773 222 Grendon Road www.clickonstore.net Polesworth www.kangaboxuk.com Tamworth firstname.lastname@example.org B78 1NX
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Make this December One to Remember
This year’s most popular Christmas trees will have a retro theme, according to trend experts at one of the UK’s leading Christmas tree suppliers phs Greenleaf.. The predictions reflect a desire amongst customers for a carefree and fun Christmas, like the ones from their childhood, after a challenging festive season last year. phs Greenleaf has created a range of 14 predecorated live and artificial Christmas trees for the hospitality sector, including its new ‘Christmas Party’ tree, which ties in with the demand for retro. Bursting with popular colours from the 1980s and 90s like fuchsia pink, lime green, burnt orange and electric blue, and available with multicoloured lights to match, the ‘Christmas Party’ tree brings a nostalgic, feel-good factor to the festive season. With a range of trees and matching accessories, including lights, parcels, swags and floral displays, phs Greenleaf takes away the stress of Christmas decorating for the hospitality industry. Simply choose a tree and a design from the available range or talk to one of the in-
house designers about creating a bespoke tree for your venue. The sky is the limit! The experienced team at phs Greenleaf guide customers through every stage and install their trees and decorations at a time that suits them. At the end of the festive season, they will collect the tree and accessories whenever they are ready. There is a design for every business in this year’s brochure from the warm reds and oranges of the ‘Winter Spice’ tree, and the crisp silver and whites of ‘Winter Frosty’, to the deep purples and blues of ‘Decadent Delight’ and the playful reds and greens of the ‘Candy Cane Forest’ tree. Visit www.phsgreenleaf.co.uk to download the new 2021 Christmas brochure now or contact the team on 0800 090 2325 or at email@example.com
THINK HOMAPAL Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that couldnt be more natural
Above all, it has always been the genuine- metal coated laminates and magnetic boards that are associated with the HOMAPAL name. Yet behind the scenes in Herzberg, many more variations of this modern material are created and produced.
It provides architects, carpenters and joiners in furniture-making and interior designs with the basis for producing the last word in creative design - in doctors' surgeries, bars, hotels, clubs and restaurants, on cruise ships and in shop fitting.
www.deralam.co.uk Southern Depot:
Exclusive Distribution in the UK:
Deralam Laminates Limited Head Office: West Coast Park, Bradley Lane, Standish, Wigan WN6 0YR
T 01257 478540
All images provided by HOMAPAL©
Units 10 + 10a, Foster Avenue, Woodsite Park , Dunstable Beds LU5 5TA
Midlands Depot: Crowcrofts Road, Newstead Industrial Estate, Trentham, firstname.lastname@example.org Stoke-On-Trent, Staffordshire 478550 E email@example.com ST4 8JA
EAT. DRINK. SLEEP October 2021
Prisons Minister announces government’s significant expansion of The Clink Thousands of offenders will be steered away from a life of crime thanks to the roll-out of The Clink training kitchen scheme to 25 jails by the end of the year, Prisons Minister Alex Chalk has announced. Already running at eight prisons including HMPs Bristol, Downview, and Styal, the programme sees prisoners train in professionally-run prison kitchens for up to 35 hours a week – preparing and cooking thousands of meals daily – while simultaneously working towards professional qualifications which will help them find employment on the outside.
“As we continue to build back safer from the pandemic, it is absolutely vital that we continue to address the root causes of crime by supporting offenders to turn their lives around – and this scheme will do precisely that for thousands of ex-prisoners.” The Clink Chief Executive, Christopher Moore, said: “The roll-out of The Clink Kitchens project over the next three years to 70 prisons in England and Wales, will enable us to continue to repair society and support the hospitality industry that has a major skills shortage.
The Clink has already helped over 2,500 offenders into stable and secure jobs since launching just over a decade ago through “Social mobility is at the heart of many companies’ recruitment agenda and employing a highly trained their training initiatives, with the expansion announced today expected to support a further 2,000 prisoners into employment. Clink graduate not only is a benefit to their business but increases the diversity of their workforce.” In 2019 alone, The Clink trained up over 440 prisoners – a total of 330,000 training hours – with over 280 employers across the The partnership with The Clink Charity is one of many government schemes aimed at supporting country taking on Clink graduates upon release from prison. offenders into employment with the ultimate aim of cutting crime. Other initiatives include work Research shows that ex-offenders in work are more likely to placements for dozens of offenders during the turn their backs on crime for good, with prisoners who have construction of HMP Five Wells (Northamptonshire) taken part in The Clink’s training scheme almost a third less likely to go on to commit further offences – reducing the £18bn and the new prison in Glen Parva (Leicestershire). a year cost of reoffending and keeping communities safe. Boosting access to work and safe accommodation for prison leavers will Prisons Minister, Alex Chalk, said: “Prisoners with a job on also help build back safer communities by release are far less likely to reoffend – meaning if we can provide cutting crime and reducing reoffending. the path to employment, we can make our communities safer.
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Hospitality bosses could save thousands each year by switching to eco hand dryers And it’s better for the environment than paper towels too! Visitors to the Airdri website can explore the impact of choosing paper towels as the only hand drying option for their washrooms.
Leading hand-dryer manufacturing firm, For example: Airdri https://airdri.com, believes that a simple swap could be key to cutting costs • A medium sized bar or restaurant using just paper towels would – installing eco hand dryers could save generate a total 1600 kilograms of venues thousands of pounds annually in paper towel waste* each year, the energy bills or paper towel refills. equivalent of 32 cookers. And in terms of environmental impact, • A nightclub would use somewhere it will stop tonnes of wastepaper towels in the range of 2400kg per year, the entering landfill each year too. equivalent of two Ford Fusion cars. The brand has created an online cost Click here to calculate the environmental calculator that shows the comparative impact of your hospitality business. saving for hospitality venues switching from paper towels to eco hand dryers. Airdri’s Eco Hand Dryer Range As an example, here are some of the savings hospitality venues could make based on each paper towel dispenser costing £730 per year (based on 100 washes per day using two paper towels costing 1p per dry): • A small café with three paper towel dispensers could save £2,190 each year • A medium sized restaurant with 10 dispensers could save £7,300 annually • A nightclub with 15 dispensers could save £10,950 every year • A sports stadium or similar large venue with 300 dispensers could save £219,000 per year Click here to visit the running costs calculator here.
If the environmental impact of hand dryers is one of the main concerns when deciding between paper towels or hand dryers, Airdri’s eco range might help settle the debate.
Cost-saving is likely to be top of the agenda for the hospitality industry as pubs, bars, restaurants, and nightclubs make up for lost time post-pandemic.
ecologically friendly dryer. At Airdri, our bespoke motors help achieve best-in-class energy efficiency, requiring only 200 watts of power to operate.”
Low Running Costs Steve continued: “Cutting unnecessary expenditure can be an incredibly important factor to consider when installing equipment in hospitality venues so making sure you’re choosing a hand dryer which is low running in terms of costs can help to save you a lot of money in the long run. We’ve taken this into account whilst putting together our ecofriendly range, that’s why our eco models start from just £7 a year to run.”
The brand’s Eco Range is comprised of three different hand dryers; the Quantum, the Quazar and the Quest, all of which use less than 1,000 watts, the industry minimum for a dryer to be considered Environmentally Friendly “green”. “When put against alternative options, such The Eco Range includes the Quantum as paper towels, hand dryers generally come hand dryer, which is one of the world’s up as the eco-friendly choice since they save most energy efficient hand dryers, costing thousands of paper towels from going to just £7 per year to run. When compared landfill. At the cost, lifespan, and efficiency of to a regular dryer, it saves 96% on annual the hand dryers in our Eco Range, these hand power expenditures, indicating not dryers are the “greenest” options available on only cheaper operating costs but also a the market.” significant reduction in energy use.
Of course, there’s the environmental Choosing an eco-friendly hand dryer impact of paper towels to consider.
Long Life Span
Steve ended: “Breakdowns and faulty mechanisms are the last things you want Here Steve Whittall Group Research and Most people don’t realise that paper towels to be dealing with when you’re investing Development Director at Airdri shares tips cannot be recycled for hygiene reasons, so in a hand dryer, therefore, in order to avoid on choosing an eco hand dryer. every one that is used ends up in landfill. unnecessary repairs and replacements, a “When looking into eco hand dryers, it’s long-life span is a top priority for an ecoimportant to note that there are several friendly dryer. Our hand dryer range has a factors that contribute to making a hand reputation for reliability, the Quantum in our dryer eco-friendly.” Eco Range was tested to 10,000 hours.”
Exceptional Energy Efficiency
Size & Design
“It takes very little energy to dry one pair of hands. However, in public buildings where washrooms are used on a daily basis for eight, twelve or more hours, these energy usages can mount up to a substantial expense. Therefore, exceptional energy efficiency is paramount to ensuring an
Airdri’s Eco range is comprised of three models that come in a choice of colours and can personalised or branded if required. The units come in a choice of sizes of unit making them ideal for smaller or accessible washrooms. All models have a seven-year warranty.
ESTIMATED NUMBER OF UK MATTRESSES
ESTIMATED NUMBER MATTRESSES SOLD IN THE UK
AVERAGE MATTRESS LIFESPAN IN YEARS
CURRENT TOTAL OF UK MATTRESSES BEING RECYCLED
TONNES OF MATTRESSES TO UK LANDFILL
LANDFILL SPACE COMPARED TO OTHER WASTE
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EAT. DRINK. SLEEP September 2021
Mindful Drinking and New Opportunities With American Craft Beer Every year the Brewers Association, the not-for-profit trade organisation representing small and independent American craft brewers, carries out a survey* looking at trends within the American craft beer industry. Trends that start in America often take hold in the UK and should not be ignored by the hospitality industry The survey found that interest in all beer-related attributes has increased in the last two years ie. local ingredients, low calorie, organic, low carb, health-centric ingredients, fitness goals, smaller formats, low ABV, gluten-free and non-alcoholic. Two thirds of respondents said they were more interested in at least one of these attributes than they were two years ago and among weekly craft beer drinkers interest was even higher with three quarters of respondents saying at least one of these mindful drinking trends was important to them. Drinkers aged 21-34 years old are at least as interested in these trends as overall drinkers and it’s clear that these attributes will continue to grow in importance for the next generation. For example, a beer drinker who cares about low calorie at 21 is likely to care a lot more as a 35 year old since in general calories do not become less important to people as they age. Some of the trends we’re seeing in the broader alcohol beverage space are only going to intensify within craft beer as the next generation clearly cares more about these attributes than previous generations
Alcohol by volume (ABV), particularly higher and lower ABV, is becoming more important to craf t beer consumers and driving trends in the market where beers of 5% and below are growing strongly and 6/7/8% and above are also growing. Double IPA is now the growth driver within the IPA category and research suggests IPA is decelerating while DIPA takes a greater share. Respondents were asked how important ABV is to them and 72% of craft drinkers said that it was at least somewhat important rising to 82% of weekly craft drinkers. Nearly half of all weekly craft beer drinkers said ABV was very important to them. Also noteworthy was the growth in non-alcoholic beers that now account for .5% of the total craft beer market. Trial and discovery is helping to grow the sector and keep it stable and this is particularly evident in January when people try low and no-alcoholic drinks then stick with them. American craft beer is available throughout selected national wholesalers. * Harris Poll among 1,900 US adults aged 21+ More info: www.brewersassociation.org
The LollyEdge manned PoS unit was also installed at Smash. An exclusive product to Lolly in the UK, it is a sleek, smart touch screen till, which includes a printer and a rear-facing customer display. Shaz says: “The till is so easy to use and it provides so much useful information”
The big opening
Burger specialist says “integrated Lolly tech is the best investment they ever made” About Smash Situated in East London, Smash offers high quality traditional and Halal burgers. The meat is sourced locally, and the quality of the food, as well as the service, is at the heart of everything that they do.
“An online search led me to finding Lolly. From the first call, they have been so helpful and have known exactly what we needed. Their knowledge has filled me with confidence.”
Getting the ‘big launch’ Their mission is to give customers a right with Its Lolly unique experience, the option to eat “on the go” food in a comfortable restaurant, in addition to delivery and takeaway.
Preparing to open for the first time Shaz Islam and his business partner started to set up Smash before Covid-19 hit in February 2020, but when lockdown was introduced only a month after, they decided that nothing would stop them going ahead with creating their dream burger restaurant. The money was invested and the plans had started. They wanted their customers to have a fresh and clean environment, but also a sleek and prompt service, so that’s where Lolly came in. Shaz commented: “I wanted to get some great tech in place to ensure that we could provide a very professional service. I also had no previous experience in hospitality, so it needed to be easy and very efficient. “I did look for a PoS company for quite a while with no joy, nowhere seemed to offer what I needed, and it was important to find a company that could advise us on the best approach to take – to ensure quality service at every touch point.
Lolly knew exactly what technology Smash needed to ensure that their customers would experience the best digital journey. Lolly implemented their Lolly ProServe, self-serve kiosk and also provided the Uber Eats seamless integration to ensure that customers were able to order whenever they wanted, and with ease. The Lolly ProServe provides cutting-edge technology for superior engagement and makes it easy for customers to order independently. Shaz explains that it is brilliant knowing that orders are coming in when he isn’t physically taking them, adding: “Knowing that the orders come in from these products and they will go straight on to the video screens in the kitchen makes everything so efficient.” The Lolly kitchen Screens are digital touchscreens which replace traditional kitchen printers and paper ticket systems. The screen acts as the communication link between the front of house and kitchen staff, displaying the orders that have been placed and the time of entry. Online orders are also sent directly to the Kitchen Screens. Once an order has been fulfilled,
It was six months on from being handed the keys to the Smash premises, and at last - now out of lockdown - it was time to officially open and launch the unique burger restaurant. They had no idea what to expect on opening for the first time. Shaz said: “It was so busy at the launch. People had come out of lockdown and food was something to look forward to. We would not have been able to keep up with the huge amount of orders coming through if it hadn’t been for Lolly. At one point, we had thirty orders coming in at the same time, and the fantastic systems in place enabled the communication with the kitchen to flow perfectly. We were able to fulfil every order and live up to our mission.”
Lolly products do the thinking for you Keeping an eye on the business from a commercial point of view is vital for Smash and they like to be as proactive as they can. Shaz explains that the amount of information and data Lolly backoffice holds is amazing, adding: “It really helps you to keep control of the operational side of the business, giving you an in-depth analysis of orders placed and where stock needs to be replenished. “I can run the business from home if I want to, I can get the stats that I need, anytime, anywhere. The Lolly HQ dashboard tells me when the peak times are, so I know what to expect. Lolly has taken our business on a true digital journey, and I would not be without it.”
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a simple click ‘complete order’ will clear the order out of the queue and close out the ticket.
Smash: “bowled over” by Lolly
EAT. DRINK. SLEEP October 2021
Cashless is killing tips:
Over a third of Brits won’t tip via card due to lack of confidence it goes to the right person A recent report from UK Finance has revealed the UK is another step closer towards becoming a cashless society as the number of payments made using notes and coins last year declined by more than a third. As more businesses decide to go cashless, this new move towards a fast-tracked cashless society is having devasting effects on the nations tipping habits, according to a new report. The 2021 Tipping Index commissioned by card payment specialist takepayments Limited, surveyed over 2,000 consumers to compare how tipping attitudes and behaviours have changed through the pandemic. The findings reveal that pre-pandemic, cash was the most favoured payment method for tipping (91%) as almost two thirds (64%) of those that tip this way said they felt more confident the tip would go directly to the person who served them. However as more businesses are no longer accepting cash, the research reveals less Brits are opting to carry cash as almost one in five (18%) said they no longer carry cash which they would usually leave as a tip. This new cashless movement is impacting tipping habits as one in four (23%) said they would only leave a tip if they had spare cash on them and one in four (24%) said they would specifically bring cash especially to tip. Coronavirus and hygiene fears play a part in people tipping less too, as almost one in six (14%) said they are now less likely to leave cash as a tip due to hygiene or health reasons. While almost three in ten Brits recognise tips are a big part of peoples income, more than a quarter (27%) state that while places no longer accept cash and only accept card payments,
tipping isn’t always possible as Brits lack confidence that tips made by card payments go directly to the person who served them (35%). And for those Brits that do feel confident tipping on card, more than a third (35%) admit they leave a bigger tip when paying cash. Sandra Rowley at takepayments Limited said: “While the sectors which commonly involve tipping can finally re-open, the professions who rely on tips to top up their income are unfortunately continuing to struggle due to the nation’s lack of knowledge around tips and card payments. There is a misconception around card payments and tipping which needs to be highlighted as businesses are able to separate tips from the cost of services when taking card payments. The government is set to announce a new proposal for a Tipping Bill next month which will hopefully give the public more knowledge around workers rights and tips, as well as instil confidence around tipping on card.” The full findings of the takepayments 2021 Tipping Point Report are available to view here.
Elis has provided French-style restaurant operator, Bistrot Pierre, with new workwear that helps to communicate its core brand values.
The company is also operating a workwear and linen laundry service for the restaurant’s 19 venues. Elis sourced new chefs’ wear and front of house uniforms, including undertaking the bespoke embroidery of new denim aprons. Bistrot Pierre marketing director, Arpita Anstey said: “Elis really understood our brand proposition and helped us source uniforms that reflect our French heritage and are uniquely ownable and great quality. We wanted uniforms that our team members would be proud to wear and that are comfortable, breathable and practical. For front of house we selected a classic Breton striped T-shirt with a denim apron embroidered with our logo. Back of house, the chef whites are of a superior cotton too. “It was really important to the brand to have an embroidered logo on the front of house aprons. We are incredibly proud of our heritage and our brand logo, featuring 1994, the year our first Bistrot opened, is core to our brand visualisation. Elis did a brilliant job in replicating this on the uniforms using a copper thread.” Elis supplied the workwear after undertaking an audit of usage across the sites, which led to Bistrot Pierre being able to make savings on the quantities being provided. The Elis mobilisation team then ensured that the change-over to the new uniforms went smoothly. Arpita adds: The roll-out of the new uniforms across the business went really well, being undertaken in a timely manner and with ease.” Elis is also undertaking the regular laundry of the workwear and linen, with its nationwide network of industrial laundries and delivery fleets collecting, laundering, maintaining and returning the items to the individual restaurants. Elis uses the latest technology in all aspects of its service; the workwear and linen incorporate tiny radio frequency ID tags which help to deliver superior
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ELIS HELPS BISTROT PIERRE COMMUNICATE BRAND VALUES THROUGH NEW WORKWEAR
stock control and accountability, and the highest levels of reliability. Arpita adds: “The Elis RFID tracking and ongoing monitoring of usage means we have greater stock and cost control and the service levels provided have been great, with good stock levels maintained and ease when ordering replenishment and new stock items.” Craig Easton of Elis comments: “Elis can support businesses of all sizes; from one restaurant to hundreds, because of our comprehensive UK coverage and delivery network. The fact that we do not sub-contract any work, while owning our own delivery vehicles, helps us to ensure high levels of reliability. “We provide an essential service that goes on behind the scenes, allowing businesses
to focus on what they do best. Our nationwide capabilities and use of the latest technology and the best systems help to ensure that clients have the right support to meet their needs.” The Elis laundries use advanced energy and water saving processes and the company has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage. Elis has been operating its workwear and linen supply and laundry service for over a hundred years. Its services also stretch beyond the UK, as part of a leading international provider of workwear and laundry services, operating in 28 countries. For further information see uk.elis.com or telephone 0800 616691.
Butcombe Brewing Co Enters NoLo Market With Goram IPA Zero Butcombe Brewing Co (part of Liberation Group) has marked its foray into the No and Low drinks market with the launch of its very first draught and bottled low alcohol product – Goram IPA Zero (ALC less than 0.5%)
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Mirroring the company’s original Goram IPA recipe, Goram IPA Zero is an easy-to-drink and refreshing ale made with a punchy blend of English, US and New Zealand hops which balance stone fruit, citrus and bitter notes. Named after Bristol’s legendary giant, Goram IPA Zero has all the strong, big flavours of a normal IPA but without the alcohol. Marc McGuigan, Group MD, Brewing & Distribution, Liberation Group says: “Very often low alcohol ales can lack substance but our Goram IPA Zero packs a real punch. We’ve developed and tweaked the recipe and brewing process to ensure those wishing not
Goram IPA Zero is available on draught and in 330ml bottles: butcombe.com/brewery-shop/
to consume alcohol are able to enjoy a draught or bottled beer which is authentically produced and flavoured.” According to IWSR Data, the No and Low market is predicted to grow by 34% by 2024 and it is expected that overall alcohol volume consumption in the UK will decline by 10% in the coming year. Marc McGuigan continues: “The No and Low market is only going to grow in popularity as consumers demand more choice. It’s important for us as an award-winning brewery to ensure we’re part of this growing trend and create innovative products we know our customers are going to love. Goram IPA Zero fits into our drinks portfolio perfectly and adds a new dimension to our offering.”
EAT. DRINK. SLEEP October 2021
Four ways that poor hygiene standards will impact your food and drink quality By Hance McGhie of Chemisphere UK Chemisphere UK has been providing high quality cleaning products and equipment to the UK hospitality industry for decades. Here, Hance McGhie talks us through four ways that poor hygiene standards behind the bar and in the cellar can have a negative impact on the quality of your beverages and food offering:
break down the contaminants - yeast, proteins and sugar - in the line, which can change the taste of the beer. levels of 2. Poor handwashing
equals mucky cocktail making! - We recommend that bartenders wash their hands thoroughly between each cocktail serve using a high quality anti-bac soap, and always use different knives and serving utensils for different ingredients and accoutrements. Additionally, products such as our Surface Sanitiser - which is classified as food safe - feature high quality ingredients that will freshen up and sanitise work surfaces regularly throughout the day.
kitchen hygiene equals 3. Poor potentially dodgy food - Ensuring beer lines equal poor 1. Dirty quality, bad tasting beer - The
number one reason for bad quality beer is unclean beer lines. Implementing a strict regular cleaning schedule or installing a high tech beer line cleaning system is imperative. We recommend cleaning at least once a week with high quality products, that
that there’s a clean as you go policy in place, different utensils and boards are used for different food products, food is stored correctly and at the right temperatures and all equipment works perfectly are just the basics. Staff also need to be highly trained and follow all procedures for handwashing and personal hygiene at all times.
glassware equals 4. Dirty unappealing drinks - Serving
beer, wine, cocktails or coffee in dirty glassware will not only repel your customers, but it will also have an impact on the quality of the beverages you provide.
We always recommend that glasses are checked for lipstick residue and cleaned thoroughly in a well-maintained pot wash or dishwasher, then - importantly - left to cool completely before use. Good quality cleaning products should also be used, ideally ones that prevent the build up of limescale, eliminate mould and yeast, and degrease glassware as it is washed.
For further information on the Chemisphere UK range for the hospitality industry, visit https://chemisphereuk.com
EAT. DRINK. SLEEP October 2021
CATERING WORKWEAR AND LAUNDRY SERVICES COMPANY, ELIS UK, ANNOUNCES NET ZERO CARBON EMISSIONS TARGET Leading workwear, linen and laundry services provider for the catering sector, Elis UK, has announced that it is aiming for net zero carbon emissions by 2045, in line with the UK government’s ambition to be carbon neutral by 2050. The company provides workwear, linen, and laundry services, as well as washroom services, to businesses of all sizes in the catering sector. It is the first laundry and textile services company in the UK to make a net zero commitment. Elis rents its workwear and textiles to its customers, collecting used items, undertaking their laundry and any necessary maintenance, before returning them. Its circular economy approach, including the maintenance of textiles, to help ensure they are used for longer, its focus on designing waste out, its use of the latest technology and highly efficient industrial laundries, means that it is already providing its customers with a lower carbon footprint option. The company’s new commitment to net zero carbon emissions by 2045 is the natural next step. It builds on Elis’s ambitious 2025 commitments, which include accelerating its development of innovative and responsible products and services, reducing its environmental footprint, and ensuring that it has a positive impact on its people and communities. The commitment to achieve net zero carbon emissions by 2045 covers all emissions, including direct emissions from its operations, indirect emissions linked to the energy used in its operations and all other emissions linked to its activities. The company is investing in its operations, processes, logistics and supply chain to achieve its objective. Mark Franklin, Company Operations Director for Elis UK, explains: “Our customers are increasingly concerned about sustainability and climate change in their own operations
and in their supply chains, just as we are at Elis. Announcing both our intent to attain net zero carbon emissions and the timescale we are targeting, makes us the first laundry and textile services company in the UK to make such a commitment.
We’re looking forward to working with both customers and suppliers to meet this challenging objective.” For further information see uk.elis.com or telephone 0800 616691.
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EAT. DRINK. SLEEP October 2021
Design District Canteen opens in September 2021 Bringing Six Global Street Food Operators to the hear t of Greenwich Peninsula Design District Canteen , Greenwich Peninsula’s newest food and drink destination, will open in September 2021, bringing to the area a selection of independent food operators and culinary entrepreneurs including rising star Sugo Italian Street Food and Venezuelan Arepa masters, Guasa. Canteen is at the heart of London’s new community of creatives, Design District, recently crowned ‘one of World’s Greatest Places in 2021’ by TIME Magazine. The architecturally impactful food hall will be centred around an outstanding transparent structure created by lauded Spanish architects, Jose Selgas and Lucia Cano. Vibrant stalls serving food from around the world will surround a stunning tree canopy for people to sit in and eat alongside drinks from The Canteen Bar. Through Canteen, Design District aims to provide a platform in a key London location for up-and-coming food operators to grow and develop. This is in keeping with Design District’s overall ethos as a place of nurture and a community for Londoners. The six carefully chosen operators - Eat Lah, Ehla, Guasa, Sugo, Raastawala and Toasted - - will bring their own unique flair and provide daily sustenance to more than 10,000 students, residents, and Design District members as well as those visiting the world’s busiest music
venue, O2 arena, which draws weekly crowds to Greenwich Peninsula. The Canteen Bar, managed by the experienced Dawid Sowinski, will offer creative cocktails using local ingredients alongside wines, spirits and softs via click and collect. Craft beers will be available on tap and by the bottle including their house lager brewed just around the corner by Meantime brewery. The Canteen Bar will be one of the first bars in the world to utilise the new EcoSpirits range. When purchasing Portobello Road Gin, customers will be supporting the growth of a forest that will be planted and named after the Design District. Look out for the EcoSpirits Droplet logo on the menu to help save up to 150g of carbon emissions per serve.
The visually appealing structure is airy and ventilated providing a comfortable covered-outdoor dining experience. Architectural husband and wife team, Selgascano, envisioned Canteen as a warm welcome to those approaching the district; the space will emulate that of a European square through a modern lens, with a blurring of indoors and outdoors and a buzz of sociability suited to communal dining. Canteen will be open for breakfast, lunch, and dinner, offering visitors with freshly made dishes crafted by experts in their cuisine. The space is also available for events both private and corporate and areas can be rented out for bespoke dinners, drink receptions and parties.
Ehla Ehla, meaning ‘welcome’ in Arabic and ‘come over’ in Greek, specialises in healthy, fresh and tasty Eastern Mediterranean food inspired by the region’s countries such as Egypt, Palestine, Turkey, and Israel. Top falafel sits alongside zingy salads and succulent chicken shawarma, comforting bulgar pilaf bowls, and regularly changing specials such as warming Mediterranean stews. In the evening, mezze dishes, fluffy pitta wraps and traditional dips are available alongside daily baked pastries such as spanakopita and tahini pie. Already a regular trader at Greenwich Market, the team is excited to open their first permanent site in an area filled with friendly faces. Guasa With existing sites in Mercato Metropolitano and Old Spitalfields Market, founder David and his team work tirelessly to make sure that Arepas and Venezuelan food in general achieves the recognition it deserves in London and beyond. The simple yet flavoursome menu consists of arepas (a traditional Venezuelan gluten free, round-shaped corn bun) opened up like a pocket and stuffed with a variety of fillings such as smoky beans, vegan jackfruit, pulled chicken and all served with their signature GUASA (homemade zingy avocado based sauce – the official condiment of Venezuela). Guasa will also be serving a selection of bowls with a base of black
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Founded in June 2019 by Robert and Melanie, a husband-and-wife duo, through Eat Lah’s their goal is to bring the favours, colours and culture of Malaysia to the streets of London. Malaysian food is still unrepresented in the UK and the couple is on a mission to change this through their street food brand and a little-known rice dish called Nasi Kerabu. The dish encompasses all that is exciting about home cooked Malaysian food - colourful with amazing flavours and textures. Eat Lah’s menu will feature classics such as Chicken Rendang, Satay Chicken, as well as a selection of snacks and sides such as Karipap Pusing (Homemade Malaysian spiral curry puff ), Sweetcorn fritters, and Malaysian spiced fried wings.
beans, quinoa, pico de gallo salsa, fried plantain and a choice of buffalo beef, roasted pork leg, jackfruit or pulled chicken. Sugo Crowned one of London’s top street food vendors by Time Out in 2019, SUGO transports the experience of eating on the streets of Italy to the heart of London, by breaking down the foreign stereotypes of pizza/pasta restaurants and introducing Londoners to the fast and bustling Italian street food culture. Run by a team of young entrepreneurs, the menu represents the food experiences that remind them of home. From freshly made arancini to pork ragu fritters, all dishes are made from scratch and showcase the exciting street food scene in Italy from North to South. Sandwiches made from home baked focaccia make the ideal mid-week lunch, filled with the most authentic ingredients from Porchetta (The Porkstar) to Burrata (Burrata Dreams). Whether you are looking for something light and fresh or hearty and filling - the SUGO famiglia has you covered. Raastawala Raastawala, a popular and favourite family business based in South East London, specialises in North East Indian street eats, specifically Kolkata, with dishes and cooking techniques inspired by where the founders’ parents are from and where Rinku (co-founder) spent 3 years living. The speciality dish is the Kolkata Kati Roll – an amazingly soft and filling naan bread layered with an egg and a choice of Raastawala’s spicy lamb kebabs, tandoori chicken or chickpea filling with lashings of home-made spicy sauces (their coriander chutney won 3 stars at the Great Taste Awards) and salads. Other dishes include Spicy Water Bombs, another savoury Kolkata street food... which is a hollow semolina puff filled with spiced potatoes, with an added shot of homemade spicy tamarind sauce - a unique experience in itself! For the ultimate Raastawala experience, dishes are best washed down with a refreshing Mango Lassi.
team source great quality ingredients and the best bread they can find and combine. The Design District Canteen menu will feature mouth-watering sandwiches alongside a new British raclette offering. All ingredients are sourced from independent British farms and producers in and around London, with smoked and cooked meats made in-house by the team. Toasted sandwiches will be made using bread from Rinkoff, a local bakery well known for their incredible crodoughs (croissant donut), which will also be sold at the Toasted stool. Expect to taste a range of full flavour sandwiches stuffed with fillings such as Wagyu Salt Beef, Cornish Lobster, and Treacle Cured Bacon. All accompanied with homemade pickles and sauces. For something even more indulgent, visitors can enjoy Cornish Gouda Raclette complete with heritage new potatoes, home fermented vegetables and pickles. Located at the centre of Design District, the Canteen is set to become a focal point of the neighbourhood for all to enjoy. Conveniently, just one minute’s walk to North Greenwich tube station, with links to central and East London in 15 minutes or less – including the Thames Clipper.
Toaste d by The Great British Charcuterie Sandwich & Cheese Bar With successful existing sites in Brighton, Toasted is excited to take on London! The concept is simple – the
EAT. DRINK. SLEEP October 2021
Deep sea diving Instructor turned coffee entrepreneur says it takes more than just ‘a passion for beans’ to run a successful coffee business What’s the connection between a deep-sea diving instructor and running a successful coffee roasting and wholesale business? The answer can be found in the backstory of Youri Vlag (originally from The Netherlands) who – following a career under water – created a successful business on dry land, Limini Coffee, back in 2008.
Youri Vlag of Limini Coffee.
After training as a barista, and working through various roles in the coffee industry, Youri’s passion for all things coffee encouraged him to establish Limini Coffee with his wife Samantha. Their Yorkshire-based business began by providing the support, training, equipment and supplies needed to run a coffee shop. Since the early days, Youri has developed his own ethically sourced freshly roasted Espresso blends that are now served and enjoyed by hundreds of independent coffee shops across the UK, The Netherlands, Ireland, Belgium, France, Spain and Germany. Their initial passion remains undiminished. Whilst some players in the independent coffee market come and go, Youri and Samantha have built their sustainable business on a relentless passion for coffee quality, and a commitment to their suppliers and customers. Limini Coffee focuses on roasting specialist blends, and boasts strong ecological credentials including a gas coffee roaster (Robbyn) which uses 80% less gas than traditional roasters, and active support for World Coffee Research. Youri also delivers daily courses in How To Start a Coffee Shop, Barista Skills and Latte Art. Youri says: “We have been providing training courses for the past 12 years. We were probably the first coffee company to offer and develop the ‘How to start a coffee shop’ course and we teach this every single day to independent coffee shop owners from across the UK.”
“We’re here to help new coffee shop owners realise that it takes more than just passion for beans to run a successful coffee business.” He adds: “Many people will start a coffee shop without really knowing how to do it or having the background that is needed to get off to a good start. Much is left to chance and hoping it will all work out. We provide this course because we know how to run successful coffee shops and we have in-depth knowledge from all our customers all over the UK.” “In the two day course, we focus on coffee, naturally, and so the first part of the training is the barista course. Our clients learn all about coffee and how to make it. We teach to the highest standards and at the end of the course our baristas are able to produce the most delicious coffees. The second part of the ‘How to start a coffee shop‘ course is about everything else that is involved around setting up a successful coffee shop. It covers a range of topics, including licensing and planning permission, lease negotiations, sales and margin planning, equipment choices, coffee shop layout and managing staff. Such is the demand that the Limini Coffee team teach the “How to start a coffee shop” course almost on a daily basis and the team has trained many people who are now happy successful coffee shop owners. “Our clients tell us that the initial training was very beneficial and we see this when we visit their shops” says Youri.
Limini Coffee’s clients learn all about coffee and how to make it
He adds: “We never want to stifle our clients’ passion for coffee, says Youri, but it’s also important to teach them the key business skills that will help their independent coffee shops become the success they deserve to be.”
new reception. Mick said the best moment was when this missing piece of his hotel expansion jigsaw fell into place. He said: “My proudest moment was when I opened the reception area. Before that we had two separate blocks and now they were linked together.”
Moor Hall, was then a gentlemen’s residence – accommodation for retired and widowed men who wanted a comfortable retirement with meals and housekeeping thrown in! A perfect building to begin the journey. The original Moor Hall dates back to the 15th century and there has been a building on the site since the 1300s. Its most famous owner was Bishop John Vesey, in the times of King Henry VIII and who once taught the future Queen Mary there. The hall has had several incarnations, but in 1961, the historic hall was bought for ‘just’ £35,000 by Mick and Whittalls Wines. The entrepreneur quickly turned it into a late-night drinking venue in August that year with it becoming a private members club chiefly so it could serve alcohol on Sundays. Then, Moor Hall had 17 bedrooms, with only three having bathrooms and a further 22 staff bedrooms. It now has 83 bedrooms, a beautiful function suite for weddings and dinners, six conference rooms, two restaurants and a leisure centre and spa.
Moor Hall transformed At Moor Hall the 60s were spent partying at the private club. In the 70s Moor Hall turned more ‘serious’ and began the transformation into the hotel and spa that it is now. The coach house, stables and kennels were converted into 31 more bedrooms. And in the 80s this block of rooms and the old hall were joined together with a
In 1991 former Aston Villa and then England manager Graham Taylor opened the new fitness centre. He returned in 2003 to open the newly built expansion to the club. The hotel has changed over its 60 years being turned from a gentleman’s residence to a private members club and then a full scale 4* hotel with the addition of more bedrooms, conference rooms and a leisure club and spa. Mick said “I got consistent satisfaction with developing it!” While his daughter Angela Burns said: “It’s constantly evolving.” Now it’s evolving experiences other than more bricks and mortar as it “can’t be extended anywhere else now, we are at capacity on our plot of land”. Mick was instrumental in bringing the Best Western hotels group from the US to the UK. The group has independent hotels joining forces – recommending each other and each having similar standards. He was national chairman of Best Western when he was 50 and helped recruit hotels in France, Italy and Spain to the group. Mick went to America and ‘got used to the system there’. So much so that he bought the Sea Castle hotel in Treasure Island, Florida and enjoyed many years of helping run the hotel over there. Famous visitors to Moor Hall include Take That during their comeback tour of 2010, former England and Aston Villa manager, Graham Taylor as well as former Villa club owner Doug Ellis, who used to live in Sutton. The last year has been the hotel’s hardest. Previous difficult times have been during recessions and when the venue was being improved and ‘became a building
site’. But the pandemic has heavily impacted the hospitality industry. “There has never been anything on this scale,” Angela said. “You can’t even plan for what happened.” Bookings cancelled, staff on furlough, the large venue falling silent. Angela, her son and daughter took it in turns to move in to Moor Hall to effectively ‘house sit’ it while no one was allowed in. They opened a community shop for six weeks selling the must-have but hardto-find item toilet rolls, which the venue had plenty of. It also sold things like eggs, bread and beer, with proceeds from the latter given to charity. It was shut from the first lockdown to July 4 – something that had never happened in its previous 59 years where it was open ‘365 days a year’. But since the first lockdown opening in July last year it has stayed open – through two more lockdowns with business travellers allowed to stay. Angela said: “It was a big shock to the system, walking down the corridors and there not being a single person in the place and we missed the biggest part of our business in the summer, weddings. But everything is now starting to get back closer to normal, staff are back and the corridors are buzzing again.” Mick concludes: “It’s an iconic business in Sutton Coldfield, known and enjoyed by many. We contribute a lot to our local community and adopt a different local charity each year to support, which this year is Breast Friends.” Angela said: “I am really optimistic now for the future, its fantastic seeing people out and enjoying themselves again. People are wanting to come and do that.” Asked why he was continuing to work in his 90s, Mick said: “If I didn’t have anything to do, I wouldn’t get out of the bed in the morning! “ To mark its 60th year a 1961 Austin has been bought and decorated to mark the occasion. The fundraising has continued for Breast Friends during the year and the last event is a charity ball on 15th October.
EAT. DRINK. SLEEP
Michael Webb, known as Mick, bought Moor Hall 60 years ago, with the idea coming after enjoying a trip on the slopes at Austria in 1960. He said: “Whilst enjoying the traditional apres-ski I said wouldn’t it be great to have something like this in Sutton Coldfield?”
Moor Hall Hotel Celebrates 60 Years
Helping showcase the latest advancements in cleaning practices and technologies, The Cleaning Show returns to ExCeL, London from 2-4 November 2021.
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The Cleaning Show returns to highlight new cleaning and sanitation practices
Organised by the British Cleaning Council and Quartz Business Media, the show will welcome more than 7,000 senior cleaning professionals from across the contract cleaning, facilities management (FM), healthcare, hospitality, retail, and public services sectors. Attendees will be able to connect, learn and discover new products, services, and suppliers from more than 60 leading cleaning suppliers. Returning exhibitors already confirmed include ICE, MITIE Cleaning Services, Evans Vanodine, Numatic and Killis, with companies such as Apex Supplies, Team Software and Wepa Professional. joining the event for the first time. The Cleaning Show conference will provide a platform for attendees to learn about the latest developments, and critical next steps for an industry on the frontline of public health and safety. New for 2021, the Cleaning & Support Services Association will be hosting its 2021 CSSA Innovation Showcase in a dedicated pavilion at the event to highlight and celebrate the industry’s
most innovative cleaning products, services and initiatives. Jim Melvin, Chairman, British Cleaning Council, said: “Continuing to spearhead innovation, the industry has quickly adapted to all of the emerging challenges, and we are truly excited to return to the ExCeL, London as the first physical event for the sector to demonstrate our collective collaboration in continuing to drive the industry forward at such a critical time.”
Stuart Dacre, Event Director, The Cleaning Show, added: “As the UK goes back to work, we are delighted to connect the industry face-to-face once again, and look forward to announcing our best-in-class educational programme and exciting show features in the coming months. It really will be an event that no cleaning professional can miss.” To register and find out more, visit www.cleaningshow.co.uk.
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Global Interdisciplinary Architectural Firm, Hart Howerton, Launches Debut Lighting Collection in Partnership with Remains Lighting • The Presidio Collection includes three distinct product lines • The concepts are a tribute to heritage and craftsmanship
The two firms, both of whom have headquarters in New York, (Hart Howerton also has an office in San Francisco) have a long history of working together on commercial and residential projects around the world and were inspired to create the capsule lighting collection following a collaboration in Austin, Texas. Hart Howerton Partner, David Rau, who was the lead designer on the project commented: “Our goal was to tell a story inspired by Arcadian design: natural, organic, local, handmade, fair and just. Nothing synthetic, very little machining, simple, efficient, resilient. This new line of fixtures - with its indeterminate sense of history and an earthly attraction - was the happy result.” The collection includes three distinct product lines, all inspired by traditional miners’ lanterns. The bespoke forms are handcrafted from heavy gauge brass, solid metal castings and frosted glass hurricanes, providing style as well as an intentional function. For example, the Presidio Table Lamp is designed to be portable. Options are available for open-air environments, damp locations (such as porches and bathrooms) as well as dry, indoor locations. Presidio The eponymous Presidio line centers around a modern take on the primitive form of a miners’ lantern, with a heavy gauge brass, solid metal castings, a swooping hand-formed reflector and a frosted glass lens. It is a heady mix of elegance and industrial strength, where light interplays across organic materials and nods to the elemental warmth of an open flame.
Global interdisciplinary architectural firm, Hart Howerton, has launched its debut lighting collection in partnership with celebrated artisan and custom lighting specialists, Remains Lighting. The Presidio Collection includes three distinct product lines and is a tribute to heritage, celebrating natural forms, organic materials and skilled craftsmanship in a luxury context. The line includes a table lamp, sconce and two sizes of pendant. The table lantern features a freestanding functional switch which forms part of the product presentation. Meanwhile, the Presidio Chandelier continues in the same style, displaying a choice of either nine or 15 lantern bodies on a rolled iron ring, creating a commanding presence suitable for grand-scale spaces ranging from urban lofts to rustic lodges. Sutro The Sutro Lantern is as hard wearing as it is elegant, made from solid cast brass and hand-formed brass sheet connected with copper rivets and a blown frosted glass lens. The fixtures are highly versatile and while the design is skillfully simple, the use of materials and the sensuous shape makes them a statement feature. The line features two lantern variations. The Sutro Pier Lantern is designed to be fixed in place, making it equally at home on a stone wall, flanking a stairway or on a gate pier. The Sutro Lantern follows the same style but is designed as a side lamp complete with a brass toggle switch. Union The Union fixtures are named after Union Square. The moniker is a reference to both Hart Howerton and Remains Lighting’s shared New York heritage and will feature a statement pendant light, again made from solid cast brass and hand-formed brass sheet, complete with a blown frosted glass lens on two lamp heads.
Each fixture is available in a choice of finishes including dark iron, weathered brass, polished nickel or polished brass. Remains Lighting’s David Calligeros said: “The fixtures are an illustration of how architecture, lighting and interior design can work together to enhance the experience of a space. By bringing together contemporary style, historic inspiration and hand crafted, organic materials, the result is a collection of light fixtures that not only make an aesthetic statement but that also enhance the effect of the light itself on the environment.” The Remains Lighting by Hart Howerton collection is available from Remains, either through their showrooms or online. For further information please visit: www.remains.com.
EAT. DRINK. SLEEP October 2021
Founders of Innermost launch Innermost Plus:
Lighting, Furniture, Bespoke.
Since its launch in 1999, Innermost has always collaborated with unique brands to bring customers the best design. That remains its goal today.
in both decorative and technical lighting. Our aim is to bring innovation and interest to inspire our UK customers and now there is no design area we can’t cater for.”
Innermost has always had an innovative approach to lighting and furniture design. Founded in London and working with designers from all over the world, Steve Jones and Russell Cameron have created a diverse brand, making products of the absolute highest quality.
The new brands will be stocked at the Innermost Plus modern distribution centre and factory in Telford, which has facilities for bespoke finishing and assembly.
With the launch of Innermost Plus, the original manufacturing skills and the innovative Innermost own brand will remain, and new, complimentary, brands will be welcomed to the fold alongside it.
“Innermost Plus isn’t just providing a product, we combine supply with supportive advice, tailored solutions and great after sales service. We’re here for design and here for our clients.”
“We will stock all the brands from our European partners here in the UK to avoid the delays that many have been struggling with The company has followed its original philosophy, and today since Brexit,” said Steve. “Our facilities for bespoke finishing and offers one of the best selections of design-led lighting in the assembly will mean that imported brands will have the same UK, as well as a growing range of furniture. tailoring resources as our own creations.
For more information or sales enquiries please visit Innermost co-founder Steve Jones commented: “Over the www.innermost.net or contact a member of our coming months, we will be adding some really exciting brands to our collection, as we become the sole UK distributors for them team on firstname.lastname@example.org / 020 7620 1808.
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Restore the Rhythm Music is a power, Music is a gift. Music stops the clock, it’s a change, a shift. Whether it’s up front and live. In the background inside. The music had been silenced but now it’s time to revive. It keeps you going on a long day. It can be the centre of your short day. It can fill that gap when there is nothing… more to say. Whether you’re the butchers, the bakers or the future innovators. If music is a drive. Makes you want to strive. Then surely, music helps bring your business to life.
Music could help your business get back to its best.
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