Eat.Drink.Sleep - September 2019

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eat.drink.sleep September 2019

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EAT. DRINK. SLEEP September 2019

Industry News

Finalists of inaugural Andrew Fairlie scholarship revealed The six finalists of the inaugural Andrew Fairlie scholarship have been revealed.

The two winners, one male and one female, will receive career changing opportunities including a stage in an international kitchen, and placements at the Culinary Institute of America and Andrew Fairlie at Gleneagles.

The Hospitality Industry Trust Scotland launched the scholarship earlier this year in recognition of the lasting contribution of the multi-award-winning chef and founder of Scotland’s only two-Michelin-starred restaurant, Andrew Fairlie at Gleneagles in Perthshire.

The finalists (listed below), aged between 22 and 27 and all developing their careers in Scotland, will compete in the next stage of the competition in October at Gleneagles, which supports the scholarship alongside first minister Nicola Sturgeon and the Scottish government.

Stephen McLaughlin, head chef of Andrew Fairlie at Gleneagles and lead judge, said: “It was fantastic to see so many chefs in Scotland with such an obvious passion for food and an appetite for learning. It wasn’t an easy decision, however the final six are all there on merit. They were selected for their understanding of the ethos of Andrew Fairlie’s culinary traditions, the essence of this included how they talked about themselves and their culinary ambitions, and how they created their menu.”

Sturgeon said: “Andrew Fairlie did so much in his life and career to encourage the next generation of world class chefs in Scotland. The scholarship in his name will ensure a fitting legacy is created and I am proud that the Scottish government is supporting it.” Finalists:

• Abbie Clunie, chef de partie, Craig Millar @ 16 West End, Anstruther

Judge Gary Maclean, Scotland’s national chef, added: “The next stage of the competition will give the judges a greater understanding of the finalists’ skills and dedication to culinary excellence. As well as their technical abilities and creativity, we will also find out about their drive and why winning would mean so much to them and their career. The standard is high and we’re looking forward to hearing more from this talented group of young chefs.”

• Emma-Rose Milligan, Chez Roux at Inverlochy Castle, Fort William • Jake Hassall, chef de partie, the Pompadour, Edinburgh • Joseph Harte, junior sous chef, Douneside House, Aberdeenshire • Ryan McCutcheon, head chef, Greywalls hotel and Chez Roux, East Lothian • Peter Meechan, chef de partie, the Strathearn restaurant at Gleneagles

Ice On Tap For Hotel Guests The Scotsman DXG35 was developed specifically for self-serve ice, for guests in hotels. The latest version combines reliable performance with quiet operation – so it can be sited in hotel corridors alongside guest bedrooms.

push the button and the ice portion is dropped in. The cavity is large enough to accommodate an ice bucket.

“The demand for ice shows no sign of decreasing,” says David Rees, marketing manager of Hubbard Systems, which distributes Scotsman systems in the UK. “As guests’ expectations rise, more hotels are feeling the need to offer self-serve ice machines.”

The unit’s exterior is stainless steel, making it smart, resistant to tarnishing and easy to keep clean. It’s also simple to look after, with a front-access condenser air filter that is easily removable for washing. The DXG35 runs so quietly thanks to the integral insulation design and simple and reliable electro mechanical controls.

That rise in expectations is also why the DXG35 produces gourmet supercube ice. These crystal clear, hard and pure cubes look great, last a long time and chill very effectively, so there’s no fear of melted ice spoiling the drink. The DXG35 is a space-saving, slimline unit, with a footprint just 380mm wide by 515mm deep, so it can fit into narrow openings and corners. The dispensing system is at waist height, making it comfortable and safe for guests to use. Operation is simple: place a container in the dispense cavity,


The ice maker can produce up to 36kg of ice per day, and its 11kg integral storage bin ensures there’s always enough to meet demand.

The list price for the DXG35 is £4837.00 + VAT. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers, which is available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045, email or visit

According to the company’s estimates, after the first year of implementation of Fastpass, more than 12,000 people will have left the hotel without having to check-out at reception

Drinks giant Diageo has signed a 50-50 joint venture deal with state-run Corporación Cuba Ron this week for the global distribution of Santiago de Cuba rum. ‘The joint venture... is in keeping with our strategy to invest behind growth opportunities in premium and above brands,’ commented Dayalan Nayager, managing director of Diageo GB, Ireland and France.

NH Hotels has launched its new ‘Fastpass’ service which allows guests to check-in, choose a room and check-out all online.

From 6:00pm on the day before departure, guests can pay for any expense incurred and complete online check-out and leave the hotel without having to go to reception.

The company claims it is the first European urban hotel chain to offer all three services at once. The implementation process will be delivered in two phases and by 2019 it will be available in 330 of the group’s hotels.

According to the company’s estimates, after the first year of implementation of Fastpass, more than 12,000 people will have left the hotel without having to check out at reception, collectively saving 42,000 minutes.

NH Hotels said 48 hours before arriving at the hotel the guest will receive an e-mail to access online check-in where the guest can provide all his or her details up to noon on the arrival date, so that on arriving at the hotel all he or she has to do is pick up the room key. During the online check-in process, the guest will benefit from the choose your room service, which lets guests consult all the available rooms and choose the one best suited to their tastes and needs according to their own criteria such as facing, views, bathroom and type of bed.

The Santiago de Cuba brand is the Caribbean island’s second largest rum after Havana Club, which has been marketed by French firm Pernod Ricard under a similar partnership arrangement since the 90s.

Fastpass will be available through any device completely free of charge for all guests. It will also be available through the NH Hotel group app.

The Santiago de Cuba portfolio is composed of Carta Blanca, Añejo and two expressions with indication of age, a 11yo and a 12yo. ‘More than just a rum, Santiago de Cuba was born in the city where the history and tradition of Cuban light rum originated,’ said the president of Corporación Cuba Ron, Juan Gonzalez Escalona. ‘It is an expression of its people and part of our Cuban tradition and culture.’

Isidoro Martínez de la Escalera, chief marketing officer at NH Hotel Group, said: “We are aware that customers are becoming increasingly independent thanks to technology, and so we wanted to go further by combining these three innovative services to facilitate as much as possible and constantly improve their NH experience. We want guests go in and out of our hotels as if they were at home, and are able to choose the room according to their preferences.”

Diageo’s move is in line with the latest figures released by the Wine and Spirit Trade Association (WSTA), which highlight that the rum category is in steady growth. Last year, the market share of rum in Britain was second only to gin, with nearly 35 million bottles sold.



Diageo to distribute Santiago de Cuba rum

September 2019

NH Hotels launches ‘Fastpass’ online service

Industry News

EAT. DRINK. SLEEP September 2019

Industry News

National Waiters’ Day, Sunday 8 September at the London Hospitality Festival National Waiters’ Day is a national campaign, highlighting the dedication, skill and hard work of those working in the Food and Beverage industry.

Fingopay names Manchester partner for biometric finger vein payments launch Following a series of pilot projects over the past 24 months, biometric payments provider Fingopay announced today that starting this fall, Manchester business All Work & Social will be the first in the UK to deploy its VeinID technology that will enable members and visitors to its facility to pay for food and beverages with just a scan of their finger.

The campaign was founded by Fred Sirieix, General Manager of Galvin at Windows at the London Hilton on Park Lane, and host of the TV show, First Dates. National Waiters’ Day is now in its seventh year and is being organised once again by The Springboard Charity, that is collaborating for the first time on the event with the London Hospitality Festival, Chiswick.

The Manchester launch follows successful pilots at music venues, hospital parking sites, Brunel University and Copenhagen Business School over the past two years. The company has also been working with Greater Manchester Council since announcing its intention to launch in the city in 2019.

The festival is free to attend for all hospitality staff as well as friends and family, and aims to become the hospitality industry’s biggest staff summer party, offering activities throughout the day such as football and softball tournaments, food stalls, live music and children’s entertainment. The National Waiters’ Day race will involve hundreds of hospitality professionals from companies across the UK making the 100m dash across the field while attempting to hold a tray.

The technology is the result of a partnership between Hitachi, which provides its VeinID scanning technology, and Fingopay parent Sthaler. Fingopay allows customers to link their vein signatures with their payment cards to pay using just their finger. The customer’s unique vein pattern is scanned at checkout, verifying biometric signatures and payments in seconds through its cloud-based matching system.

Anne Pierce MBE, Springboard CEO, said: “Holding the race in association with the London Hospitality Festival will open the event to thousands of members from the world of hospitality who can join us to celebrate the skills and raise the profile of food and drinks service professionals from across the industry – from waiters to bartenders, baristas to mixologists, sommeliers to Maitre Ds.”

“All Work & Social have seen the far-reaching potential of biometric-based identity for access and payment, and we are delighted to have confirmed a launch partner who has been so instrumental in the regeneration of Manchester,” says Simon Binns, Fingopay CMO. “Fingopay will be open for everyone to use at the new XYZ Social this autumn. Those who sign up will be able to pay and ID themselves with a simple scan of their finger.”

To sign up for a place in this year’s race, head to For more information about the London Hospitality Festival and to get your free ticket, go to There will also be races held across the country – from Cornwall to the Highlands, with businesses encouraged to run their own National Waiters’ Day races and to show their support on social media. Make sure to connect with Springboard on the official Twitter – @WaitersDay_UK – and follow the hashtag #NWD2019 to keep up to date on the latest news.


“With Fingopay, we are enhancing everyday life for XYZ Work and XYZ Social members and guests by giving them a convenient and secure new way to pay, with cashless and convenient biometric payments and transactions,” adds Anthony Powell, managing director at All Work & Social. Goode Intelligence predicts that there will be 2.6 billion people using biometrics for payments by 2023.

This year’s UK finalists are Alex King of Artesian in London; Giulia Cuccurullo, also of Artesian; Josh Joyce of Fare in London; Harry Cosmo Boardman of HMSS in Bristol; Kieran Grieves of Cairn Hotel Group in Newcastle; Jack Riley of Present Company in Liverpool; Ryan Snedden of Lucky Liquor in Edinburgh; and Matthew Cusworth of Hoot the Redeemer in Edinburgh.

Yep, that means they’ll make the trip to Jalisco, Mexico, home of Patrón Tequila, and show off their skills against 21 other international finalists representing 30 countries.

These bartenders will go on to compete in the national final in September, where one champion will be chosen to represent the UK at the global final in January.

Who will be crowned the national champion and endeavour to bring home the glory for the UK? Stay tuned...

Food for the Brain accreditation at Royal Berkshire Conference Centre for Levy UK Royal Berkshire Conference Centre (RBCC) and official catering partner Levy UK have been awarded a ‘Food for the Brain’ catering accreditation for their commitment to nutrition and wellbeing and achieving high standards of nutritional excellence in their food offering. Food for the Brain is an educational charity promoting the importance of nutrition and recognises the food produced by Levy UK at RBCC, which has been devised to deliver wellbalanced nutrition and encourages a healthy outlook on items consumed and available to delegates. This followed Levy UK’s overhaul and re-design of the food and drink offering at RBCC, led by the introduction of new Mindful Meeting Packages. The packages have been designed to be mindful of the health and wellbeing of guests and the planet. Created using brain foods to keep delegates alert all day, the mindful menus remove unnecessary and hidden sugars, and are created using the whole ingredient to further reduce food waste and the impact on the environment. Items in the new packages include tackle food waste mini muffins and tackle food waste granola bars – both made using tasty elements of fruit which would otherwise be wasted (for example orange rind). Seasonal fruit pick ‘n’ mixes and fruit infused hydration stations are also available to delegates throughout the day. Kevin Berry, General Manager of RBCC, commented: “Offering healthier, better balanced menus, and ensuring varied and plentiful hydration options will increase delegates alertness and attention span. Our role through food is to help visitors get more out of their day, in-turn giving an improved ROI to conference organisers. “Additionally, we wanted to provide menus in-line with those that individuals might chose to order from the high

street and to give more colour and flavour sensations. We’ve already had great feedback from clients and the menus have been instrumental in winning new business.” Jon Davies, Managing Director for Levy UK, added: “We are keen to help bring an end to an era of beige, sugar-loaded and bread-dominated food at conferences and events – we believe that fresh, visually-simulating and healthier options can directly impact on a delegate’s experience and engagement at an event. “The health and wellbeing of our guests is important to us and helping people make informed choices is a vital part of what we do as a business. Too often conferences have provided carb-heavy lunches fuelling delegates with temporary sugar highs in the mid-morning and midafternoon sessions. A more scientific, healthier approach across the day using more complex carbs that offer a slower and lower sugar release makes much more sense.” Jenna Mosimann, Chief Executive, Food for the Brain Foundation, said: “Food for the Brain is delighted to award Royal Berkshire Conference Centre and official catering partner Levy UK our accreditation. We recognise that RBCC offer nutritionally well-balanced menus which support energy, concentration and performance. “Food for the Brain believe that foodservice organisations have an important role to play in making sure that choosing foods of a high nutritional quality is both appealing and easy. “The accreditation shows Levy UK not only offer a high standard of nutritionally balanced food but also provide supportive employee training and communications to sustain a culture of nutritional awareness.”



After agave-packed regional heats in London, Manchester and Edinburgh, eight bartenders have been selected as the finalists of the Patrón Perfectionists cocktail competition.

September 2019

UK finalists of 2019 Patrón Perfectionists competition revealed

Industry News

EAT. DRINK. SLEEP September 2019

September Highlights Sky Sports continues to bring customers the best sporting events that matter most to their business throughout September. Venues can continue to enjoy the football action from the Premier League, EFL and the Euro 2020 Qualifiers; along with the final Ashes Test and the return of the Solheim Cup.

Premier League head-to-heads Sky Sports has the first pick every matchday weekend which means that venues can rely on Sky Sports to bring their customers the biggest head to heads throughout the season. Early season clashes between the Premier League’s ‘Big Six’ will be shown live on Sky Sports, including a Super Sunday North London derby between Arsenal and Tottenham on the 1st, and Chelsea v Liverpool on the 22nd. The start of the season marks the start of a new deal which sees Sky Sports show 128 exclusively live games, plus games at all the best times for the trade with new slots across four days of the week including Saturday 5.30pm tea time matches, the brand-new Saturday 7.45pm kick off, Super Sunday double header, Monday Night Football and Friday Night Football. These regular timeslots help Sky customers can plan ahead, so they know exactly what’s on and when.

September fixtures not to be missed: • Sunday 1 September – 4.30pm – Arsenal v Tottenham Hotspur • Saturday 14 September – 5.30pm – Norwich v Manchester City • Monday 16 September – 8pm – Aston Villa v West Ham • Friday 20 September – 8pm Southampton v Bournemouth • Sunday 22 September – 2pm – West Ham vManchester United • Sunday 22 September – 4.30pm – Chelsea v Liverpool • Saturday 28 September – 5.30pm – Leicester v Newcastle • Monday 30 September – 8pm – Manchester United v Arsenal This year Sky Sports brings customers more football, with 138 games exclusively live from the EFL – including the Sky Bet Championship, League 1 and League 2 – 30 games from the SPFL and up to four Old Firm derbies and the Euro 2020 Qualifiers.


September 2019


on Sky Sports

Your customers won’t want to miss out on any of the action Sky customers should make sure they’ve registered with to access a range of game-changing support tools including: Tailored fixture posters to help our customers promote the sports and fixtures they want to show, across multiple broadcasters, not just Sky Sports. Ready-made digital fixture banners they can share to Twitter and Facebook, with one easy click. Plus loads to fixture planning information and top tips to help our customers make their venue the home of sport. To make it even quicker and easier for our customers to market the sports that matter to them, all these tools are located in one digital location, Content correct at time of publication 15.08.19 and may be subject to change.




September 2019

Selecta UK LTD (“Selecta UK”), a group company of Selecta AG, Europe’s leading route-based unattended self-serve coffee and convenience food retailer and Veolia have announced the launch of the new SelectaGreen Cup Recycling Service for the workplace and ‘on the go’. The new scheme aims to provide an easy and cost-effective way for Selecta vending customers across the UK from businesses to train stations, schools and hospitals, to recycle their paper coffee cups through a service that guarantees cups are collected from premises and responsibly recycled. The initiative has been developed in conjunction with Veolia, the UK’s leading environmental solutions provider. The scheme will see the paper cups transformed into ‘high end’ fibre goods, such as packaging for perfumes and colognes, shopping bags and luxury notepads. Recycling a paper cup extends its life and is crucial to reduce its carbon footprint. SelectaGreen will be available to more than 10,000 customers across the UK offering a dramatic increase in recycling opportunity. The scheme will ensure millions of cups a week can be collected for processing. Emily Stoten, Marketing Director of Selecta UK said: “At Selecta we take sustainability and our responsibilities to the environment seriously. The recycling of a paper coffee cup is a complex process. Whilst our cups can already be recycled, we recognise that it isn’t always easy for our customers to do this due to supply chain challenges, particularly when they are not based in city centres.” She added: “As the largest supplier of vending machines in Europe, this is a significant step forward in removing a barrier for businesses and locations such as colleges and hospitals to contribute to recycling in the UK as it will ensure millions of cups a week can be collected for processing to be used in the paper pulp manufacturing industry.” Selecta vending customers who sign up for the scheme will receive a SelectaGreen Cup Recycling box which, when full, will be collected by Veolia within 48 hours of a request being received. The SelectaGreen recycling box is replaced at the customer site and the cups taken to Veolia’s facility in Essex. Veolia then undertakes a further


separation process to guarantee all rogue items have been removed before arriving at a specialist UK pulping plant. None of the materials used for SelectaGreen go to landfill. The SelectaGreen scheme is in response to increasing awareness of the growing scale of coffee cup waste combined with the lack of infrastructure to deal with it. Statistics show that 2.5 billion cups are thrown away in the UK every year with less than one per cent recycled. The data (1) in a Parliamentary Report published by MPs on the Environmental Audit Committee showed that the UK produces 30,000 tonnes of coffee cup waste each year, and just one in 400 cups are recycled – less than 0.25%. In 2018, a report by the World Wildlife Fund (WWF) and Eunomia Research & Consulting (2) suggested that the UK is set to throw away a third more single-use coffee cups by 2030. Emily Stoten explained: “This is a serious issue and we have approached it responsibly with the aim of producing a sustainable scheme that yields results reducing waste to landfill and helping our customers achieve their sustainability objectives.

“With this scheme we have chosen the easiest route to make sure the highest possible volume of cups are dealt with and we feel that recycling through this effective and guaranteed scheme being offered by Veolia is the way forward. “We expect to see a dramatic increase in recycling achieved through the SelectaGreen box scheme at hubs across the UK and we are proud to be able to be part of this process.” Keith McGurk, Regional Director for Veolia, said: “We are delighted to partner with Selecta to deliver Veolia ’s innovative solution for their customers and help improve their environmental performance. With distribution points being far and wide and limited access to recycling points, our challenge has been to capture their customers’ cups. “We have solved this by offering our national collection to more than 10,000 Selecta’s customers, using our infrastructure and expertise. Since we launched this scheme in 2017, Veolia has already diverted more than 60 million cups from energy recovery and landfill. We look forward to improving these green credentials further with our new partner.”

EAT. DRINK. SLEEP September 2019

Beware Evil Twins on your holidays WatchGuard warns of rogue Wi-Fi hotspots that could ruin your getaway Millions of holidaymakers and travellers around the world connect to public Wi-Fi networks on their mobile devices without too much thought about security. But according to cyber security firm WatchGuard Technologies, the presence of ‘evil twins’ means staying safe online when using public hotspots can be anything but. A team of WatchGuard researchers visited 40 well known locations throughout the UK, Europe and the US, including hotels, transport hubs, shops, banks and restaurants, and were able to create a rogue wireless access point, or evil twin, in all but four of the sites visited. In effect, an evil twin mimics a genuine hotspot so when unsuspecting users connect, they are actually connecting to a hacking device. The evil twin even has the same network name and settings, but in reality, it is a fake from which a hacker can gain access to personal data including passwords or credit card information.

The equipment to set up an evil twin is small enough to be stored in a backpack and is available online for as little as £150. The hacker simply walks into a building, looks for the available Wi-Fi networks and creates the evil twin by replicating the Service Set IDentifier (SSID). The evil twin would then be broadcasting ‘café Wi-Fi’ for example, along with the legitimate network. When customers with laptops, tablets, smartphones and watches connect to the evil twin version the attacker can watch and intercept everything an unsuspecting user is accessing or sending.

block them, but most Wi-Fi providers do not do this.” As part of its campaign to encourage more secure Wi-Fi, WatchGuard has started a Trusted Wireless Environment campaign to pursue industry cooperation in building secure Wi-Fi standards to protect users against the six most common Wi-Fi threats. You can sign up here:

“When we think about the term staying safe on our holidays, we generally interpret this to mean being vigilant and holding on tight “Evil twins are not a new problem to our physical belongings, but the but there are more and more public Wi-Fi networks and many of us don’t Wi-Fi threat is real. The speed of Wi-Fi think twice to log on to check emails adoption has led to a disconnect between access and security but or social media and do some online shopping,” said Ryan Orsi, director of there is no longer any excuse for product management at WatchGuard. providing unsecure Wi-Fi and we shouldn’t have to feel we are living “We would advise anyone to only dangerously whenever we log on to a use public hot spots for browsing the web and not for online shopping Wi-Fi hotspot,” added Ryan Orsi. or banking. But it’s time for the Wi-Fi providers to do more to prevent these For more information, go to: threats. It is simple to scan for rogue access points (APs) and evil twins and


September 2019


Classic Lodges welcomes all four-legged friends

Classic Lodges, the independent hotel group, has extended its dog friendly offering to all 10 owned properties. Until recently only a number of rooms were allocated to guests to bring their four-legged friends to stay. Now all 10 hotels in the group will have a minimum of two bedrooms that are dog friendly and a maximum of six at one hotel in particular, Charingworth Manor. The rooms are usually situated on the ground floor or as close to an exit or the grounds of the hotel as possible so dogs can stretch their legs. All of the hotels have sizeable grounds or are surrounded by miles of countryside that are ideal for longer walks. Pets are treated to a doggy breakfast which includes two breakfast sausages, and some hotels have really pushed the boat out – Charingworth Manor offers a treat, toy and dog bowl for pooches to borrow for the duration of their stay. Bagden Hall even has a wall of photos from previous canine visitors. There is a maximum of two dogs per room and they are subject to availability. Dogs are not permitted in the restaurants – they have breakfast in a separate area – or public areas of the hotels. There is a surcharge added to cover additional housekeeping costs and any damage will be added to the bill. Richard Smith, Director of Marketing and Partnerships says as staycations have become increasingly popular owners are more reluctant to leave their faithful friend at home: “Over the last couple of years there has been a noticeable shift with many people opting to holiday in the UK over travelling abroad. “Our dog friendly rooms and packages have proved to be increasingly popular, so we felt it was the ideal moment to extend the number of rooms that are available for dogs to stay.”


EAT. DRINK. SLEEP September 2019

CABUCHON LAUNCHES THE SPACE-SAVING STUDIO COMPACT BUILT-IN BATH British bath manufacturer Cabuchon Bathforms has launched its new Studio bath, the latest addition to its range of baths which can be built into the fabric of a bathroom. A space-saving tub, it is designed for modern en-suites and bathrooms where space is at a premium. Measuring 1522mm x 837mm (5ft x 33”), the Studio has a noticeably smaller footprint than conventionally designed baths. Despite its reduced length, the Studio is built for comfort. This is because it takes some of its design cues from Cabuchon’s deep soaking tub range. In particular, it substitutes depth for length. At 505mm (19¾”) deep, it enables bathers to adopt a more upright, semi-seated posture This alleviates strain on the shoulders and neck, while the extra depth of water helps to create a feeling of weightlessness. As a result of its compact dimensions, the Studio also requires less water to fill, so it affords savings on water and energy.

Designed for modern loft apartments, studio flats, aparthotels and similar settings, the Studio has a flat base, so it may be used with an overhead shower. Cabuchon supplies bath/shower screens on request. The bath can be set into a raised deck or into a floor, and it may be installed either as a drop-in bath (with the rim visible) or undermounted (with the rim set below the deck.) Optionally, the Studio may be fitted with bespoke panels that cover anything from one to

four sides. Fitted with panels, the bath may then be used freestanding, set against a wall, or installed in a corner or niche. Hand-built in Britain, the Studio is made from Cabuchon’s own composite, Ficore®, which the company can produce in any colour. Within its standard pricing, Cabuchon will match most other sanitaryware manufacturers’ published colours. For an extra fee, special colours can also be produced to match, for example, the base colour of a stone, tile or fabric. The Studio can also be produced with stripes or other decorative colour effects. Ficore is more rigid than any non-metal or non-stone bath, and it exhibits superior heat retention. In independent tests, it has been shown to keep water hot more than six times longer than acrylic and more than twelve times longer than vitreous enamelled metal. The Studio is backed by a 25 year guarantee and may optionally be purchased with an inbuilt hydrotherapy spa system, tailored to the size and preferences of the user. More information about the Studio, including a technical specification sheet, can be found on the company’s website - - or by calling 01524 66022.


EAT. DRINK. SLEEP September 2019

Eco-friendly gloves provide additional benefits to eczema sufferers Bamboo is one of nature’s most sustainable resources with plants growing around 15 metres tall in only 6 months. Its ability to be processed into fibres allows it to be used in the production of gloves that provide various benefits in comparison to cotton, nylon or polyester alternatives. Glove usage for eczema Eczema is a frustrating and sometimes debilitating form of dermatitis. Sufferers face an ongoing battle with itching and inflammation of the skin that can occur anywhere on the body. Eczema is very common and persistent scratching causing the skin to break can lead to bacteria entering the wound, resulting in infection. A common solution to prevent harsh scratching is to apply a pair of soft gloves. By wearing gloves, the skin is less likely to break when scratching occurs as the fingernails are covered. Those with eczema on hands will often apply cream and use gloves as a way of keeping the cream in place on the affected areas of the hands.

a large scale with smallholder cotton farmers spending up to 60% of their annual income on pesticides. Although cotton crop covers just 2.4% of the world’s cultivated land, it uses 6% of the world’s pesticides and 16% of insecticides, more than any other single major crop. The use of pesticides has a devastating effect on the health of those around it and it is estimated that almost 1000 people die every day from acute pesticide poisoning. Cancer, neurological diseases and birth defects are also linked to cotton farm pesticides. The natural and health-friendly alternative

to the growth of fungi, even in moist conditions. Sian Gomersall, Head of Business Development at JustGloves, a major online retailer of gloves in the UK, states: “We are seeing a rise in the sales of eco-friendly gloves due to the increased awareness of the devastating effects that chemical usage and pollution is having on our environment. Our customers are looking for gloves that perform just as well, or better than their current glove choices, but cause less damage to the environment. Because of this, we are constantly sourcing environmentally friendly gloves and looking at the latest advancements to add to our extensive product range. This ensures we can meet the needs of our customers and assist the efforts being made to save our planet.

As opposed to cotton, bamboo is grown without any pesticides or chemicals and is a naturally regenerative resource. Gloves made with bamboo offer substantial benefits to eczema sufferers compared to their “Bamboo gloves are just one of cotton, nylon or polyester counterparts. the eco-friendly glove options Bamboo gloves are lighter and softer available on our website. The than cotton making them easy to gloves offer superior comfort don and extremely comfortable to to wearers and can be machine wear. They are 2-3 degrees cooler washed at 60 degrees without The most common gloves purchased than cotton or synthetic gloves and any reduction in quality or fit.” by eczema sufferers are made breathable. Bamboo is four times more from cotton. Although cotton is a absorbent as cotton. Small micro-holes To find out more about the range biodegradable natural substance, it is a help prevent build-up of moisture of environmentally friendly gloves difficult crop to farm and is particularly and improve ventilation to the hands. currently available, visit vulnerable to pest attacks. Because Unlike cotton, bamboo fibres will not of this, farmers will use pesticides on generate bad odours or contribute


EAT. DRINK. SLEEP September 2019

The Out Of The Box Space Perfect For The Catering Industry Green Retreat’s garden pods are changing the way businesses in the food & drink industry work by providing them with a unique, and cost-effective solution that they believe would be of great interest to you and your readers. Green Retreats garden pods are perfectly suited for businesses looking for a space that’s “out of the box” but also accommodates for fastpaced service. Often described as outdoor pods and modular cabins, these commercial products make the perfect up-market and cost-effective alternative to traditional, and often unsightly mobile vans, stalls and retail units. Just like retail

space, garden pods can be designed however is necessary with a variety of different internal and external design options. With so many food and drink businesses around nowadays, it is important that as a business and brand you make yourself stand out amongst your competitors. Garden pods are quirky and offer a diverse customer experience as opposed to simply walking in a shop. For those who would like seating areas or need space for bigger machines and storage space, the buildings are available in a larger size to accommodate for a fast-paced eating and dining experience. Not only this, coffee pods allow smaller businesses looking to grow and achieve higher brand awareness to put themselves in plain sight in busy locations. This pushes brand awareness and makes growing your business a lot simpler than positioning yourself in a small shop space hidden away from the public. The product is suited for anyone in the food & drink industry, including businesses such as; coffee shops, bakeries, fast food, cake shops and much, much more.

About The Product Blending into any environment, garden building products are extremely visually appealing, which helps solidify your business image. Pricing is extremely transparent, so business owners are able to keep on top of their finances and outgoing expenses. Buildings are based on the internal size given rather than the exterior footprint, which simplifies the process by working out how much useable workspace you would be buying. All commercial units include the necessities to get your business up and running, including water, electricity and lighting. Ensuring a relatively quick process that allows you to get your business up and running quickly without the need for large renovations or complete redesigns. Find Out More You can find out more about our products on our website


EAT. DRINK. SLEEP September 2019


© Brewers Association

The move towards pairing beer with food in the UK hospitality industry is gaining traction in line with the dynamic growth of the craft beer industry, however, there is still much work to be done before it becomes mainstream. By contrast, over in the States beer and food pairing is the norm and almost all bars, diners, restaurants and hotels offer beer with food recommendations and it’s common to see beers listed on the menu alongside food dishes. The Brewers Association, the not-for-profit trade association representing small and independent American craft breweries, visited the UK recently to demonstrate just how effective beer can be as a partner to a wide range of high end cuisines. In a four –course pairing event at a wide variety of American craft beers were matched with modern Turkish cuisine to challenge pre-conceptions about standard beer and food pairings and showcase the versatility of full-flavoured, high quality American craft beer.


© Brewers Association

© Nicci Peet Photography

© Nicci Peet Photography

The results were incredible! A Su Böreği, a baked spinach pastry with a watermelon and tomato sauce paired with (Elk Grove, California) Make America Juicy Again allowed the juicy hop notes in the beer to play off the fruity, tangy sauce and the bitterness of the beer to complement the earthy spinach perfectly. Presenting the same ingredient prepared in different ways and pairing them with different beers was a revelatory way of demonstrating beers natural affinity to food. A spicy lamb ‘sausage’ intensified the flavours of (Pawtucket, Rhode Island) Backyahd IPA and (Georgetown, Kentucky) Shotgun Wedding while a braised lamb shank was the perfect complement to the rich, roasted, malty notes of (Alexandria, Virginia) Porter.

© Nicci Peet Photography

But the final course took the proverbial biscuit, Baked Alaska with Mastic ice cream and raspberries with (Fort Collins, Colorado) Sippin’ Pretty and (Williamsburg, Virginia) Liquid Escape. The delicate tartness of the beers cut through the sweetness of the dessert and the zingy carbonation cleansed the palate leaving the diner refreshed and ready for more.

Serve beer in appropriate style-specific glassware for a more premium dining experience. If you don’t have the correct glassware, use a Belgian-style tulip, curved snifter glass or even a 150200ml all-purpose wine glass for smaller pours. This allows the optimum deliver of aroma on the nose and balance of flavour on the palate. Train your staff and ensure they know about the flavour profile of the beer, its provenance, history and ‘story’ and why it goes well with food using language everyone can understand. Taste, taste, taste! Beer has a much wider flavour spectrum than wine and can accompany almost any food partner. Chefs should sample a range of beers with a dish to ensure the flavour profiles complement each other. If you like the combination chances are your customers will too! A wealth of free resources are available on including new newly updated and expanded Beer & Food Professional Course, downloadable free of charge at

© Brewers Association



Always match strength with strength and build your beer and food pairings in intensity so that the palate is not fatigued by a powerful or high ABV beer for starters. It’s tempting to serve a rich, heavy Barrel-Aged Imperial Stout with a chocolate or coffee based dessert but your customers may be too satiated and their palates to jaded to appreciate it. Instead, a light tangy dessert (eg. lemon tart) works well with a summery, citrus flavoured witbier or tart, fruited sour.

September 2019

When pairing beer with food the following golden rules are recommended:

EAT. DRINK. SLEEP September 2019

WHIRLPOOL PROFESSIONAL LAUNDRY Whirlpool Professional Laundry is a range of competitively priced light commercial machines perfect for hotels, B&B’s, restaurants, self-catering cottages and spa’s. They are all backed up by Whirlpool’s industry leading commercial speed of service agreement which ensures your business will not be let down by your equipment.

The 6th Sense range is equipped with sleek and intuitive electronic controls making programme selection a simple process even with its extra options. The 3LWTW4815FW washing machine provides peace of mind with its “Clean Washer” and “Extra Rinse” options making this range the ultimate choice for anyone with sensitive skin or allergies.

The professional laundry range includes the ever popular 15kg Classic & 6th Sense American Style top- CLASSIC loading washer/dryers and the Omnia range of highly The functional range for businesses with lots to do. The efficient front-loading washer and dryers.

ATLANTIS: AMERICAN STYLE LARGE CAPACITY LAUNDRY New aesthetics and functionalities combined with a high loading capacity (15kg) and an improvement in consumption, make the American style top loading and front loading Atlantis range an efficient solution for small businesses in delivering reliable and top quality laundry results. It is available in two versions: 6TH SENSE The 6th Sense Intelligent sensors adapt energy and water resources according to the weight and type of load, offering up to 50% on energy, water and time saving. The built-in “Quiet Wash System” also protects the working environment by keeping operation noise to a minimum.


Classic Range is designed to be simple and practical while still offering a full and flexible programme list. Temperature, Soil Level and Deep Fill options ensure you have the tools at hand to get the best results every time. Incycle status indicators keep you informed of the machines progress.

EAT. DRINK. SLEEP September 2019


OMNIA: FRONT LOADING HIGH EFFICIENCY LAUNDRY SOLUTION The new Omnia range from Whirlpool Professional has been specially designed to meet the demands of small businesses with big workloads. Costing significantly less than its industrial counterparts, the Omnia range guarantees the beautiful and reliable results you’d expect from a commercial product, without the high running costs or the complicated maintenance. Each of the 4 Omnia models is equipped with state of the art 6th Sense™ technology to reduce programme times and save energy, making them kinder to the environment as well as to your pocket. Only with Omnia can you wash & dry 10kg of laundry for just 40p. Your working environment is also protected with our unique Zen Technology™ which reduces operating noise to a mere whisper. The Omnia’s small footprint and stacking ability offers flexibility and space saving where required. The intuitive controls and clear LCD display make them accessible to everybody. Installation is simple – no special plumbing or electrical services are required – just a cold water connection, a drain and a 13amp plug socket, that’s it. The washing machines have built-in water heaters and drain pumps and the dryers don’t need to be ducted outside.

Whirlpool Professional Laundry is distributed by Blue Badger Wholesale Ltd in the UK and ROI. Our distributors offer excellent discounts off our list pricing. All of this makes Whirlpool Omnia the new standard for small business laundry equipment. Perfect for B&B’s, small You can find a retailer online or, if you prefer get in touch and we will direct you to someone local. Call: hotels, staffrooms, canteens, sports clubs, hairdressers and 01264 333777 / Email: salons, café’s and small restaurants.


EAT. DRINK. SLEEP September 2019

A WOW FACTOR FOR SUSPENDED CEILINGS Flat 600x600 LED lighting panels have become an industry standard for replacing fluorescent strip lighting in Offices, Shops, Airports, Restaurants etc The obvious economic benefits of halving the running cost of the old alternatives are great but the only issue with them is that they are at best - not very attractive.

Eg - Restaurants could have a theme of Underwater skylights with shots of divers, sharks or even Polar Bears appearing above the ceiling.

Our World is not flat - and flat linear lighting is not going to make our working or leisure environments somewhere we want to rush to spend time in.

A series of different Cityscapes could be utilized from around the World showing the cultural differences

Skyframe is a device developed by TPS Visual Communications and now manufactured in Letchworth Hertfordshire that creates a lift for the LED panel that makes the the grid itself appear to be part of the uplift to create the illusion of a skylight frame. Constructed from Fire Rated materials Skyframe does not compromise the integrity of a suspended ceiling. Single SkyFrame’s on clear white conventional luminaire’s give a considerable enhancement – without loss of light quality in large rooms eg Airport waiting areas. By putting multiple Skyframe lights together, a whole section of the ceiling can be turned into a skylight. .The inclusion of High Definition graphic images in the Skyframe - that can be changed at any time - adds a further dimension to the ceiling by creating a “window” to a tree canopy or a cityscape above. The content is limited only by your own imagination.


The quality of images is paramount for this illusion to work but that has been the mainstream business of the Company behind SkyFrame - TPS Visual Communications Ltd who have been producing High End Large Format Graphics for M&S and other major retailers for over 25 years. SkyFrameLight gives an opportunity for any business or office to transform a dull space with a suspended ceiling into either a very pleasant bright space or a whole new World with creative visual imagery. The work involved can be undertaken by our own installation teams, in a short time without disruption to a business. SkyFrameLight Premium can also be dimmed or colour temperature controlled to suit external conditions. For a free evaluation please contact Lawrence Alderman Founder - TPS Visual Communications Ltd

EAT. DRINK. SLEEP September 2019 Standard LED 600x600mm Luminaire with SkyFrame inserted to create the illusion of a skylight

3x3 Multiple Tile Skyframe


EAT. DRINK. SLEEP September 2019

Hotel 360 Show Preview

Hotel360, the UK’s leading hospitality event dedicated to improving your hotel profitability, is hitting London’s ExCeL on the 18th and 19th of September, and here’s what you can expect to find.

We’re excited to be partnering with the show this year! Uniting the leading innovators from the worlds of marketing, branding, facilities management, operations, technology and beyond, Hotel360 is the hub of the solutions and systems that’ll provide you with the tools you need to build relationships, increase your profits and elevate your hotel to the next level. At the show, you’ll find 320 seminars by an unparalleled speaker line-up, boasting the likes of: • Rob Paterson, CEO of Best Western Hotels & Resorts • Tiago Venancio, Director of Development at Choice Hotels International • Adelle Chilinski, Head of Risk Governance & Compliance at Premier Inn • Colin Minto, Senior Director, Talent Acquisition and Employer Brand, Europe at Marriott International • Jon Sharp, Director at Hilton EMEA • Douglas Waddell, Operations Director at Hand Picked Hotels • Magdalena Osmola, Marketing & Communications Director at Vale do Lobo Resort


Giving a helping hand with the 360 experience are 500 of the industry’s leading suppliers, panel debates covering topics from across the whole breath of the hospitality industry, exclusive show offers available to visitors only, innovation awards recognising the industry’s leading visionaries, and much more! And don’t forget, your ticket is not only free, but also gives you unprecedented access to the Hospitality Design Show, running directly alongside. So, secure your free ticket today at and discover the tools to maximise your margins and stay ahead of the curve!

po 0Ex o 6 3 l Exp ote @H tel360 o #H











E FREETS K TIC 18 & 19





Simple, powerful employee scheduling With Planday, staff can communicate with each other, swap shifts and clock in and out, while managers can create smart schedule templates and keep track of wage costs and hours worked. Comprehensive business overview Transparent timetracking Fully integrated app More insight into staff activity Efficient scheduling Targeted communication

Interested in learning more?

Scan here

Experience Planday To see how Planday can help you and your business save time and money, visit us at these trade shows: Hotel 360 Expo

The Restaurant Show

Independent Hotel Show

Restaurant & Bar Tech Live

18 - 19th September, Stand 310 15 - 16th October, Stand N41

30th Sept - 2nd Oct, Stand GH01 19 - 20th November, Stand D190

c bieblue



Imagine a Hotel Room... Imagine you enter a hotel room after a long day of meetings or perhaps a family outing, touring Paris with three kids, grandma and your spouse. Your Apple Watch says you walked twenty thousand steps, you are exhausted and all you want to do is lie down on the bed, plug in your cell, catch up with the news or post the pictures from your day of touring. This scenario plays out at thousands of hotels around the world everyday. You need power - power to charge your phone, and all of your family member’s phones. Where do you plug in all of these devices? Hopefully, your hotel accommodations have considered the guest’s overwhelming need to charge up. Hotel stakeholders - property owners, brands and management companies have begun to realize the importance of accessible power for everyone. Along with internet access, convenient charging is THE primary concern of hotel guests. They expect rooms to be fully provisioned with accessible outlets at the nightstand to easily charge their devices.

Now... Imagine you enter a hotel room and there are a few wall sockets, but because you are traveling internationally, your device is incompatible with the available outlets and even worse, you have forgotten your adapter. You may call the front desk only to be frustrated because they don’t have any extra adapters.

CubieBlue® incorporates Bluetooth® speakers and allows guests to stream their personal music, delivering a pleasing and crisp audio experience. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.

Hotels guests travel to and from different parts of the globe. Some guest’s devices require either a UK (Type G) or EU (Schuko) socket. To solve this problem, Brandstand developed the innovative CubieBlueXB, based on the popular CubieBlue® Bluetooth® Alarm Clock. CubieBlueXB offers one of each type of socket - one UK and one EU. This clever solution satisfies guest’s power needs because odds are, European travelers will have one or the other plug type.

In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand

The success of CubieBlue is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieBlue®’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?” Nor do they worry that the alarm will not wake them on time.

About Brandstand: Brandstand offers innovatively designed, user-friendly power and connectivity products for the hospitality industry. 972.388.1450



CubieBlue with UK & EU sockets.

GOODBYE power adapters!

Hotel 360 Expo Stand 302 Come by to see our complete line of power and charging products designed for hotels.

Access Control solutions designed for the Hospitality Industry

Transform your on-site security and customer experience with our flexible and convenient door locks and access readers • Contactless technology operates locks via secure keycard, fob or wristband • Fully customisable software to manage all locks and access points • Cutting-edge ‘mobile key’ tech via smartphone app coming soon! • Full on-site installation by our team of experienced, professional engineers • 24/7 Annual Maintenance Plan available

Contact us for your free, no-obligation review of your Access Control systems

01482 830334

o: 101

Room N

TLJ Security Systems, 68/78 Leads Road, Hull, East Yorkshire, HU7 0BY, UK Registered Company UK: 06865825 Head Office Contact: 01482 830334 W: E: © TLJ Attendance Systems Limited 2017

Give your guests

what they want. Eight in ten UK adults (40 million people) use subscription services and catch-up TV technology.* 35% of UK adults admit to regular binge-watching sessions. Binge-watching guests expect to watch what they want, when they want.

Samsung’s hospitality TV range elevates TVs into multifunctional content centres, enabling guests to watch what they want, when they want.

All Samsung hospitality TVs include: • Hotel mode

• 3-year commercial warranty

• Customisable guest interfaces

• Finance and leasing packages from as little as 20p per room per day

Give your guests what they want. Get in touch:

0845 555 1212 or email *Ofcom Communications Market Report 2018

Stand: 310

Planday is an easy-to-use scheduling platform, designed to save you time and money. Our platform allows staff to swap shifts amongst themselves and managers can create smart schedules based on skills as well as measure revenue vs staff costs and track hours worked. Management and staff can easily communicate using our built-in messaging system which in turn keeps everyone engaged!

September 2019


Hotel 360 Show Preview

Stand: 302

Brandstand®, offers innovatively designed charging products for the hospitality industry. The diverse Cubie® product line offers both desktop and built-in power solutions for the lack of accessible charging outlets in the hotel guest room and in lobby spaces. Features include a simple single day alarm clock, 220V power outlets, USB ports, Bluetooth speaker and Qi wireless charging. With a reputation built on reliability, Brandstand distinguishes its product line with 4 key attributes: forward-thinking product design, liquid spill testing, surge protection, and cycle testing. Brandstand is a member of the Qi Wireless Power Consortium.

TLJ provide intelligent, value engineered electronic hotel locking systems. All locks are designed, manufactured and installed in the UK. They use the latest contactless (RFID) technology to replace old fashioned magnetic strip locks or mechanical keys. We offer contactless keycards, fobs or wristbands.

Stand: 446

Trust TLJ to take away the pain of upgrading or installing your new access control system.

Airwave and Philips Professional Displays have enjoyed a long and successful partnership and together at Hotel 360, are launching Phiilips’ exciting Chromecast built-in hospitality displays.

Stand: 420

Airwave is the UK’s largest supplier, installer and integrator of hospitality television, wifi, audio-visual equipment and movie content. Partnering with key suppliers, Airwave provide an all-encompassing portfolio of products and services, industry-leading prices and an endto-end solution.


EAT. DRINK. SLEEP September 2019 Leading the team will be newly appointed Caroline Parker. Caroline has significant experience in marketing, brand and communications working for globally well-known brands. “I am really pleased to join such a great company as Adande at what is an exciting time in it’s growth. I am very much looking forward to both extending the brand footprint and driving the continued demand and lead generation for the business, across what is both an interesting and fast-moving sector” she said. Joining Caroline and the existing team will be digital specialist Elle Rodwell, who will drive engagement across all the digital channels, including the company’s social platforms.

ADANDE BOLSTERS MARKETING CAPABILITY IN PREPARATION FOR GLOBAL EXPANSION Refrigeration specialists Adande, known for its ‘hold-thecold’ innovative design, today announces two new key appointments to the marketing division, which will facilitate the firm’s increased international activity.

Speaking of the new appointments, Adande Chairman and CEO Nigel Bell explained: “We’ve made significant investment in our marketing division over the past months, a necessary step for us as we look to accelerate the next phase of Adande growth, globally. Adande’s worldclass design has ensured culinary brands that care about gastronomy and preserving farm fresh quality choose Adande and by strengthening our marketing team we can now broaden our reach. We are delighted to welcome Caroline and Elle to the company.” The appointments come as Adande now prepare to launch a new global website and distributor platform planned for summer 2019.


September 2019


The Bentley is located within the western part of the London Borough of Kensington, a short distance from Gloucester road underground station, of which is easily accessible from London King Cross St Pancras meaning this hotel can be found from within the city and also by travellers from further afield.


Despite its location and close proximity to landmarks such as Royal Albert hall, The National history museum, Hyde Park and The science museum; The Bentley retains a peaceful, secluded feel as a result of the minimal congestion noises, which you would normally associate with a central London hotel due to it being situated on a quiet road. There are 64 rooms and suites ranging from the deluxe queen to The imperial suite dependant on the needs of different guests – The deluxe king have all the amenities you would require for a business trip or romantic getaway with a large flat screen plasma TV, a fully stocked mini bar with a range of

soft and alcoholic drinks and plenty of chilled water on arrival and also free yet fast Wi-Fi. When entering the deluxe king bedroom you are greeted by a large modern bathroom with an oversized bath perfect for a relaxing soak and a big monsoon shower cubicle with plenty of beautifully scented toiletries on offer throughout your stay which you are even encouraged to take home with you. The huge bed within the centre of the room allows the ultimate comfort almost guaranteeing a good night sleep. Business travellers will be glad to know that there is a desk situated within the bedroom for a quiet office style space

The hotel also has an extremely cosy Malachite cocktail lounge for those looking to drink away the cold winter evenings, As-well as Le Kalon spa, for those looking to relax & unwind after the stresses of modern day life! During my stay at The Bentley, The staff were exceptional in all areas of the hotel, from the front desk reception insuring a quick, painless and friendly check-in process to the waiters within the restaurant providing impeccable service which culminated in this being the perfect hotel for anyone looking for an incredibly stylish, luxurious and comfortable stay in the city. www.


The breakfast at the Peridot restaurant offers an ideal start to anyone’s day with breakfast options ranging from continental; freshly baked pastries, continental cheeses and meats and of course cereals. The Peridot restaurant also offers an Afternoon tea service, as-well as a la carte menus for lunch & dinner, as-well as set menus.

September 2019

for any work, while there is a comfy leather couch and foot rest for relaxing and an ideal place to sample one of the bottles of wine on offer at the hotel.

EAT. DRINK. SLEEP September 2019

WHO ARE JUST ARTIFICIAL? Established in 2004, we have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices. We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field. We’re able to create a product which is exceptional in its rendering, offering bespoke designs to suit the needs of your space, your business, and your tastes.

WHAT DO WE SELL? Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any house, home office, or business. We offer a complete product range for both domestic and business solutions including silk flowers, floral arrangements, artificial plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies. There’s no minimum order so you can buy as much or as little as you need. We pride ourselves on how lifelike our products are and you can view closeups on many of our products to see for yourself – we’ve taken full advantage of the amazing advances in manufacture and realism that have been made over the years. Whatever your choice, we have the design experience and the tools to make your space stand out. We can make your design look incredible, wherever you choose to site it.


SOURCING AND MANUFACTURING We can usually source what you need even if we don’t already list it. If you require a large enough quantity and your project timescale and budget fit (4-6 months or so) we can even get products manufactured to your specifications from scratch.

WHO DO WE SELL TO? Practically anyone anywhere? We handle large, bespoke bulk orders for refurbishments and refits on behalf of specification buyers, procurement management, architects, interior designers, and garden landscapers but we also handle small one-off orders from the general public. Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary.

WHO HAVE WE SUPPLIED? Major companies in many industries including ITV, BBC, Channels 4 and 5, Mulberry, Innocent Drinks, Monsoon, Bella Italia, Tescos, Big Brother, The Only Way is Essex, Coronation Street, Dancing on Ice, Park Resorts, Volkswagen, and more. We’ve also sold to house builders, zoos, hotels, restaurants, shopping centres, theme parks, colleges and schools, cruise ships, theatres… the list goes on! We have tens of thousands of satisfied customers in the UK, in Europe, and across the World. Our procurement managers and corporate buyers can provide offers on bulk orders for trade and help you finance your design, and our quotes are no obligation so call us today. We look forward to working with you!

ARTIFICIAL PLANTS & TREES FOR BUSINESSES At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive. Our master craftsmen construct each one with painstaking care and attention to create an exceptionally ‘real’ artificial flower, and we offer bespoke solutions to suit the needs of your space, business and tastes.

Orange Tree

ARTIFICIAL PLANTS & TREES FOR BUSINESSES At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

Areca Palm

Maple Tree | 01524 858888 |


Quote coupon code EDS10 at checkout

Online orders only, single use, 1 per customer. Expires 20/10/19 Terms apply* See Website.










































& WI






It’s all here at the hospitality event of the year - make sure you're part of it!


@RestaurantShow #TRS2019 This is a trade event. No under 18s will be admitted.

What’s in store for The Restaurant Show 2019? Whatever your role in the industry, you’re sure to come away with plenty of business boosting insights and ideas. The event will once again see an impressive line-up of experts and industry names coming together to offer advice and share the secrets of their success. With more exciting live culinary competitions than ever before and over 350 exhibitors to explore, the event is set to be a feast of inspiration for the entire industry.

Tackling trends with expert speakers European-style food halls have already been tipped as one of the biggest trends to hit the UK, so one session that’s not to be missed is ‘The FoodHall Revolution’ with sector specialist Thomas Rose. As the go-to expert, he will be bringing his experience and knowledge to The Restaurant Show audience and creating lively discussion about this inspiring trend. Don’t miss this exclusive opportunity to hear from industry experts as they explore this concept further and uncover how landlords and food operators can up their game. With staff shortages regularly making headlines, it’s vital that restaurateurs and pub owners don’t forget to invest in a company’s biggest asset – the people. That’s why this year’s

show will host a fascinating ‘Train to retain’ session, examining how robust training programmes, such as apprenticeships, can benefit businesses, grow the skillset of the industry and ensure a vibrant and thriving future. This session offers the chance to hear from a host of business-owners and industry specialists including Dan Barnes from Caprice Holdings, Dan Grantham from Yo Sushi, Chris Moore – Chief Executive at The Clink and Angela Malik from Think Hospitality, with the panel being chaired by Jill Whittaker from HIT Training Ltd. In a competitive market turning out consistently top-notch food isn’t enough to ensure a restaurant stays ahead of the game. Restaurateurs also need to tell their story – whether it’s about ingredient sourcing, innovative ways to reduce waste, or even the site’s history. But how do you do this in a way that will really resonate with diners and get them to connect with your brand? All of these questions and more will be answered in the ‘What’s your story’ session, by a panel of professional storytellers who’ll share how to identify content worth talking about, and how to use it to tempt customers. The inspiring line-up includes Katrina Kollegaeva - Food Anthropologist, Ariana Ruth - food photographer, writer and editor, and Kim Rahbek Hansen - Founder of Sticks’n’Sushi.



Known as the ultimate destination for the hospitality industry, The Restaurant Show, is returning to Kensington Olympia on 30th September – 2nd October, featuring both the Bar & Pub and Catering Equipment Expo.

September 2019

The Restaurant Show Preview


The Biggest Culinary Showcase on Stage

September 2019

As well as an incredible stage line-up, The Restaurant Show will also play host to the two biggest culinary events in the UK. The Craft Guild of Chefs National Chef of the Year final will once again be completed under the critical eyes of the industry’s toughest judges and a live audience. And for the first time ever, the UK selection for the Bocuse d’Or candidate will take place at the show as chefs battle it out to represent the UK in the Bocuse d’Or Continental selection in Estonia 2020. Running alongside these prestigious competitions will be The Craft Guild Young National Chef of the Year as well as the ever competitive The Kikkoman Masters, and Junior, Apprentice and Senior Compass Chef of the Year, making this year’s event one of the most exciting competition theatres the past 30 years has seen.

Immerse yourself in the latest launches from top suppliers

You may have heard of the concept of gamification – but did you know it could really benefit your business? The Restaurant Show’s ‘True Players’ session will reveal how two industryleading brands, Starbucks and itsu, inspire and engage staff through gamification and analytics. Both of these hospitality big-hitters are harnessing gamified tech solutions to excite, engage and inspire employees and nail key KPIs like customer experience, staff retention and sales. It’s another unmissable session offering you actionable insights and the chance to learn how to adopt a smarter approach at your own venue.


A visit to The Restaurant Show wouldn’t be complete without an opportunity to sample some special produce and try a few of the industry’s latest food and drink launches. Look out for everything from organic produce, to the finest teas and coffees, through to the newest tipples on the market. There will also be plenty of great deals from leading manufacturers at the Catering Equipment Expo, as well as the chance to see some of the most efficient equipment in action. Interiors inspiration isn’t in short supply either – with top furniture brands and hospitality interior experts filling the aisles. Also, not to be missed is the host of innovative tech providers at the show, offering solutions and services to help grow your business and improve efficiency.

EAT. DRINK. SLEEP September 2019

The Restaurant Show Preview

Be the first to hear show news and speaker announcements by following @restaurantshow on Twitter and Instagram and on Facebook at

Register now for the event of the year The Restaurant Show is the place to find inspiration, learn about the latest trends, source products and suppliers or simply network with friends and colleagues in the industry. To find out more about speakers, sessions and exhibitors and register to attend the show this year go to It’s free to visit and the visitor badge will give full access to the trade show which includes a dedicated bar and pub zone and the Catering Equipment Expo run in association with Bunzl Lockhart Catering Equipment.


Changing the Game for Hospitality

Proven impacts: Increase in revenue Decrease in staff turnover Reduction in onboarding and training costs Full traceability on compliance

Don’t just take our word for it: Come to “The Stage” at 12:15 on 1/10/19 to hear from: Harry Housen People Director

Dean Humphrey Operations Manager




EAT. DRINK. SLEEP September 2019

The Restaurant Show Preview

Hot news from Pizza Equipment Ltd on stand GJ18 The Moretti Forni Neapolis, the world’s most powerful electric oven, will be taking pride of place on stand GJ18 by Pizza Equipment Ltd at the Restaurant Show. The Neapolis can bake classic pizza at the usual 375°C to 400°C temperature, but is specially designed to make authentic Neapolitan pizza, which requires a much higher temperature of 485 500°C. A Neapolitan pizza cooks in 90 seconds in the Neapolis, placed on stones designed to release heat gradually to avoid burning. The oven has a maximum temperature of 510°C, and being electric rather than wood fired, the temperature

is constant and even throughout the baking chamber, so there is no need to turn the pizza to achieve even baking with the unique “leoparding” effect. Visitors to the stand can also view Italian dough mixers from GGF and the Next Phase pizza bag range. Offering superb value for money, the Italian built GGF machines are designed to stand the test of time in busy pizzerias. Three sizes are available – 22, 33 and 42 litre - all featuring a stainless steel bowl, stainless steel guard, timer, and castors as standard. The innovative Next Phase bag range can retain the heat of a pizza for up to 30 minutes Finally, check out the range of GI Metal using self-charging technology with aluminium pizza accessories on the stand, all no cords and no electric elements. lightweight but extremely hardwearing.

For further information please visit or contact Daniel Phillips on 0208 424 9483 or email on 44

- maximum temperature of

- baking chamber in refractory brick - adjustable internal deflectors - "biscuit" baking surface - built-in coil resistors in the refractory dec - temperature management of ceiling & deck - workloads peaks control Power Booster® - pause control Eco-Stand By® - high-density insulation - cold external surfaces Cool-Around® - removable stainless-steel door - manual steam valve - daily power- on timer customisable programs - self-cleaning program


The woodburning oven turns electric. Neapolis: the world's most powerful and fastest oven in the world. One minute to bake a pizza in total safety without heat dispersion. • • • • • • • •

maximum temperature of 510 baking chamber in refractory brick adjustable internal deflectors "biscuit" baking surface built-in coil resistors in the refractory deck temperature management of ceiling & deck workloads peaks control Power Booster® pause control Eco-Stand By®

• high-density insulation • cold external surfaces Cool-Around® • removable stainless-steel door • manual steam valve • daily power- on timer • customisable programs • self-cleaning program

Simple, powerful employee scheduling With Planday, staff can communicate with each other, swap shifts and clock in and out, while managers can create smart schedule templates and keep track of wage costs and hours worked. Comprehensive business overview Transparent timetracking Fully integrated app More insight into staff activity Efficient scheduling Targeted communication

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Experience Planday To see how Planday can help you and your business save time and money, visit us at these trade shows: Hotel 360 Expo

The Restaurant Show

Independent Hotel Show

Restaurant & Bar Tech Live

18 - 19th September, Stand 310 15 - 16th October, Stand N41

30th Sept - 2nd Oct, Stand GH01 19 - 20th November, Stand D190

EAT. DRINK. SLEEP September 2019

The Restaurant Show Preview

Hey, Alexa – how do I make sure I’m building the restaurant of the future? By Luis De Souza, CEO of NFS Technology Group What’s the biggest challenge facing today’s restaurateurs? Costs? Labour? Customer loyalty? Maybe… Or maybe the biggest challenge of all – the one that arches over everything – is this: How can I make sure I’m building a restaurant that’s ready for the future? Look at how the pace of change is speeding up. When electricity was introduced, it took 30 years to reach 10% of homes – but smartphones had

40% adoption within a decade. Restaurant customers have changed too, and never so much as in recent years. Casual dining has soared, with diners eager to eat and go within 40 minutes. Online big spenders Online ordering for delivery is also a modern-day phenomenon – analysts Deloitte say 40% of customers prefer to order online, and when they do, they are

likely to spend up to 15% more. If you haven’t yet responded to it, you and your restaurant are running a huge risk. Not only of being left behind, but of failing entirely as your customer base moves away from you. As technology experts working at the forefront of restaurant management software, it’s our job to spot and respond to trends from their inception. So at the Restaurant Show, we’re demonstrating something that’s very new, and very exciting. Our Aloha restaurant management technology already goes far beyond the old definition of POS, as thousands of contented customers around the world have already found out, 140,000 to be exact! It enables customers to find and reserve a table at your restaurant online or via an app, then reduces their wait once they arrive with graphic seating plans.


The Restaurant Show Preview

September 2019

Payment is also taken at tableside – splitting the bill is a cinch – so guests can pay and go. Afterwards, captured data enables you to create targeted email campaigns that will appeal to your customers’ tastes and drive up loyalty. And loyalty pays off. A leading London restaurant group recently told us their Aloha-supported loyalty programme is going down a storm with customers, who spend up to 42% more than non-loyalty guests. Allergy risk reduction Allergy concerns are a thing of the past, because Aloha by NFS is supported by chef-designed Kitchen CUT technology that enables allergens to be tracked to individual ingredient level as menus and dishes are created. Aloha works with self-service kiosks and tablets for fast food and casual dining, connecting to kitchen automation and reducing the wait even further. The result is a seamless and satisfying customer experience that brings them back again and again. Behind the scenes, your front and back of house workflow improves because human error is removed from the picture and communication becomes effortless. Labour and stock control Labour is better controlled because Aloha’s comprehensive reporting gives a full view of how many staff are needed at any time, even providing useful forecasts. Stock control is also improved, because the software identifies best selling


The software then ensures their food is delivered fast by staff using handheld devices to order at tableside. The order is either sent instantly to the kitchen or held until its prep time requires it to be sent.

dishes and spots trends, enabling you to match procurement to actual requirement and reducing your food waste. It makes economical and environmental sense.

Your customer says yes or no, making another selection, then agrees the delivery or collection time – and the order is relayed instantly to your kitchen while payment is taken automatically.

So what’s the exciting news we’ll be sharing at the Restaurant Show?

What restaurant POS now really means

Nothing less than the next step in customer ordering.

This is why we no longer speak about Aloha as ‘point of sale’. Instead, the core foundation of restaurant technology is a world-class platform-of-sale, integrating with different software providers that connect a guest seamlessly to your restaurant.

Delivery as a service for restaurant guests has exploded in popularity, thanks to companies such as Deliveroo and Uber Eats. It’s enabled restaurants who have never before considered home delivery to develop entirely new revenue streams, and is sure to continue to grow – one service is even offering restaurants the opportunity to use its ‘dark kitchens’ to meet demand. Our new Voice Ordering service harnesses the power of Amazon’s Alexa voice assistant to provide customers with an incredibly effortless link to your restaurant. The transaction goes like this: Your customer: “Hey, Alexa – open the app for my favourite restaurant.” Alexa: “I have opened the app - would you like your usual?”

Because the restaurant of the future knows that one size no longer fits all when it comes to that important connection. Diners demand an unprecedentedly personalised service that caters specifically for them – and Aloha, with its easy integration, enables your restaurant to build what you need to keep them happy. We’re looking forward to the Restaurant Show, and we hope to see you there: we’re ready to show you the way you can really build the restaurant of the future. * Find out more –


EAT. DRINK. SLEEP September 2019

The Restaurant Show Preview

Induction with Intelligent Controls Foodservice operations can benefit from the flexible and precise digital controls developed by Berner for their induction models. The new Induction Temperature Control (ITC) system allows kitchen staff to control the induction unit through power levels 1-9 through a right turn of the dial, or setting the exact temperature by turning the dial to left with a range from 70°C to 250°C.

are fitted with Pan Quality Control (PQC) functions. When a pan is put onto the hob the quality of the pan is electronically checked and the value displayed for the user to assess.

The ITC and PQC controls are available with a range of Berner induction There is also an optional full range Hold solutions and Cuisinequip will have a unit demonstrating the controls at this Function with five integrated sensors year’s Restaurant Show at Olympia, that offers an enhanced warming and London from 30 September to 02 cooking feature with a temperature October. range of 70° to 240°C and four-digit temperature display. The sensors act Contact: 0118 9571344 email: as an additional safety feature for full surface and sauté pan coils. They cover the whole cooking zone and can also Twitter: @Cuisinequip monitor small pans on the side of the zone and prevent cookware from overheating and damaging the pans and induction system. All Berner induction systems from Cuisinequip that are fitted with ITC


Stand: GF10 RotaCloud is the fuss-free way to plan rotas, record time and attendance, and manage annual leave — all in one place. From cafes to care homes, our intuitive cloud-based software is used by more than 2,300 businesses all over the UK, helping them save time and money on a daily basis

September 2019


The Restaurant Show Preview

Stand: GJ18

Pizza Equipment Ltd are one of the most experienced distributors of professional pizza making machinery and accessories in the UK. We specialise in all things pizza and can supply everything from pizza ovens to pans and peels to equip all busy kitchens. We import many popular brands of pizza ovens and dough equipment such as Moretti Forni, GGF, ACE, Next Phase and G.I Metal. We supply the classy Forni Ceky wood burning pizza ovens, built on site by expert Italian hands, custom made for individual requirements. We are one of the main distributors of Lincoln Impinger conveyor ovens all over the UK. At this show we are presenting the brand new Moretti Neapolis electric pizza oven that cooks at 510 C.

Stand: UX31 The key to mastering any skill or adopting a new behaviour is training and repetition. Attensi delivers world-leading, gamified 3D simulations that make corporate training fun. This way, you can bring out your people’s full potential. Not only will competence levels rise - profitability will, too.

Stand: GH01

Airwave and Philips Professional Displays have enjoyed a long and successful partnership and together at Hotel 360, are launching Phiilips’ exciting Chromecast built-in hospitality displays. Airwave is the UK’s largest supplier, installer and integrator of hospitality television, wifi, audio-visual equipment and movie content. Partnering with key suppliers, Airwave provide an all-encompassing portfolio of products and services, industry-leading prices and an end-to-end solution.

Stand: GH01

Aloha from NFS Technology Group is a leading EPOS solution used by hospitality businesses across the UK to streamline their operations, supported by an award-winning 24/7 helpdesk. We also offer practical and user-friendly technology for hotels, meeting venues and clubs, and our clients include Dishoom, Bubba Gump, Giraffe and Cabana. Aloha from NFS provides all you need for stock control, head office reporting, purchasing, guest reservations, labour management, marketing and the ability to create effective loyalty programmes. Aloha is a mobile solution, and your staff can use it take tableside orders and payments via handheld devices including tablets. Aloha’s mobile capabilities also include reporting and social media reputation management. Come and see us - we look forward to discussing how Aloha can improve your guest experience and increase revenues.

Stand: GF29

Valentine Equipment is well known for the precision engineered, Swiss-made, fryers that it has supplied in the UK and Ireland for over 60 years. The business continues to work closely with Valentine Fabrique to develop new products that are ideally suited for the hospitality and foodservice sectors here. The latest of those are the Alpina fryer, designed to really improve control and the precision frying of a range of foods, and the Valentine Liguria table-top pasta cooker. Both of these recent innovations will be displayed on our stand alongside a large selection of EVO fryers, including the latest EVO2200PP twin tank fryer that helps allergen and food contamination safety, and a range of high-quality professional catering equipment from our sister company, Cuisinequip.



The Restaurant Show Preview

September 2019

EauVation launches FREE How To Guide to providing customers with sustainable table water

It couldn’t be easier to offer customers delicious, freshly purified, chilled, still or sparkling water and it’s a great time to tap into the growing trend for sustainable table water (if you haven’t already done so). Water innovator, EauVation, has launched a quick and easy guide to show you how just how straightforward it can be to make positive change as well as sharing some tips on how you can make more profit from water. The EauVation’ HOW TO provide Sustainable Table Water Guide is absolutely FREE and shares insights and advice gained over many years’ of experience. The HOW TO Guide highlights the benefits of providing sustainable table water from increased profit margins, enhanced presentation, through to releasing significant storage space and time saving on logistics.

Click here to download your FREE GUIDE. You’ll find suggestions to help you get started, information on the different freshly purified water systems available as well as help on the types of bottles to serve your water in to help give your customers a premium water experience. EauVation knows only too well how important the margin from water sales is to many outlets’ bottom-line and that one significant potential barrier to change is the perceived loss of margin. Speaking on behalf of EauVation, Marketing Manager, Adam Lenton says: “It is important to stress to restaurateurs that if you charge for water now, you can still charge - and usually make more margin too…. However, some establishments prefer to offer complementary water. There is no right or wrong, but here is a solution which removes impurities and chemical taste from tap water and gives the consumer a much better water solution – secure in the knowledge that water is being served responsibly with no water waste, water miles, single use plastic or carbon density. “We hope the Guide will prove a useful reference point to those who are considering positive change but may not be sure how to go about making that change”. For further information please visit

EAT. DRINK. SLEEP September 2019

CRACKED’ IT: JUST EGG’S OVAL POACHED EGG WINS FOOD INNOVATION OF THE YEAR The oval version of Just Egg Chilled Foods’ free-range poached egg is already proving to be a winner. Launched earlier this year, the egg took the award for ‘Food Innovation of the Year’ at last week’s National Egg & Poultry Awards at London’s Royal Garden Hotel in Kensington. The first British manufactured product of its kind, the new oval poached egg is made with free-range, British Lion eggs and prepared and packed to ensure optimum freshness and to preserve flavour, following the same remit as its round counterpart. Judges were bowled over by the consistent, high quality of the egg and the simplicity and ease of the level of preparation involved in presenting


the product as part of a dish. Perfect for restaurants, hotels and all catering opportunities, the oval egg can be used to complement a varying selection of dishes. Chief poultry adviser for the NFU, Gary Ford joined host, England rugby legend, Ben Kay onstage to present the award to managing director of Just Egg, Pankaj Pancholi. Pankaj is delighted to receive such an esteemed accolade within such a short space of time since the product launch: “As with all our egg products, our major remit is to meet a high standard for quality and for taste. Our round egg is extremely popular in certain ‘food to go’ High Street outlets, where it has gained recognition as a breakfast and sandwich ingredient. “We want to achieve the same following for the oval shaped egg with caterers, chefs and restauranteurs; this award will certainly go some way to helping us to meet that goal.”

Launched two years ago, the round poached egg has generated keen interest, thanks to the superior quality of the product and its easy to peel, simple to remove packaging and fast preparation time. The oval egg is expected to attract its own individual trade funnel, with a specific appeal to those caterers who will use it as a key ingredient for starters, mains, and salads. As the leading manufacturer of hard boiled eggs and egg mayonnaise, Just Egg supplies to the UK’s leading supermarkets and retailers. The company has an unrivalled record for quality and currently offers a bespoke product service to include customer specified recipes, packaging and labelling which are produced to the highest standard. For further information on Just Egg Chilled Foods and its products, log on to or call 01162 742 822.

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for our 1940s inspired 100% cotton Originals range

Each garment is unique due to the nature of the dyeing process. Can be dyed to a special colour.

HISTORY INSPIRED WITH MODERN STYLE DC65 - Dungarees DP131 - Shift Apron DD75 - Stand Collar Jacket DP132 - Waist Apron DD80 - Relaxed Jacket DP133 - Bib Apron


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Grahame Gardner

Your Hospitality Uniform Experts Grahame Gardner is raising the bar for workwear throughout the hospitality and beauty industries. We use the latest innovations in fabric, design and manufacturing techniques combined with more than 100 years’ experience to meet the workwear needs of hospitality and beauty professionals across the UK. We know it can be tough to find workwear that makes employees feel both confident and comfortable, while also portraying a professional and stylish first impression to your customers. Grahame Gardner prides itself on our ability to capture the personality of your business and ensure that your team looks professional and is a true and positive representation of your business. We provide modern, sophisticated uniforms that combines practicality, comfort, quality and style in a wide variety of colours, styles and sizes. Whether your employees are representing you front-of-house or creating dishes in your kitchens, they need lightweight, hard-wearing clothing that can withstand multiple washes. Grahame Gardner has a wide range to choose from, and stock everything from tunics for beauticians, tabards, bibs and aprons, to trousers, chefs’ jackets and caps, we’ve got you covered from head to toe. For some businesses, it’s purely down to looking the part. They want their brand brought to life through bold graphics and colour to inspire and engage their staff and their customers. For others, breathable fabrics, hard-wearing materials and comfort are the order of the day, either way Grahame Gardner provide it all. We can also customise your uniforms and workwear through state-of-the-art printing, embroidery and monogramming techniques, and offer a free design service to help you with this. Our other benefits include free UK mainland postage and packaging on all orders over £99, next day delivery,

Made-to-Order options for fully-bespoke workwear, and a live chat web facility to keep you updated at every stage of your order. Our sister company, GFORCE can also produce state-ofthe-art, bespoke branded corporate leisurewear including polo shirts, hooded tops, waterproof jackets, gilets and tracksuits. GFORCE Corporate is available along with a free design service to ensure we produce garments that truly reflect your corporate identity and brand. We are also delighted to announce the launch of our Grahame Gardner Advance range, an innovative new collection, that brings together state-of-the art fabric with the latest printing techniques in a UK first. The Advance range utilises cutting-edge dye sublimation technology which allows customers to choose any colour, image or pattern as part of their uniform designs. This is your design, done your way - you can even use your company logo to create bespoke panels and trims, allowing you to create almost any design imaginable. For more information about our Advance range, please visit our website at, or contact our sales team on 0116 255 6326. To find out more about any of our product offerings, visit our website or give us a call and we will happily discuss your uniform requirements.

INTRODUCING TIBARD COLLECTIONS FROM GRAHAME GARDNER Grahame Gardner is a trusted uniform supplier with over 100 years experience meeting the demand for uniforms that work as hard as your staff do. We have been responsible for clothing hundreds of thousands of professionals in a wide variety of industries including care and nursing homes, therapists, hospitality, catering, dentists and veterinary practices.

Since 1979, Tibard has been the clothing behind the hospitality industry. From their manufacturing facility in Manchester, Tibard and Oliver Harvey produce uniforms worn by your local pub to Michelin starred restaurants across the country.

EAT. DRINK. SLEEP September 2019

Uniforms & Workwear

First Impressions Count - making a difference with workwear that gets noticed When you consider that your front of house team may be the first personal (as opposed to digital) experience that a prospective diner may have with your restaurant, making sure that they look the part is critical.

Choosing workwear Corporate workwear is a cost effective and easy to implement way to reflect your brand identity and differentiate your business in the very competitive hospitality market. Your choice of workwear will depend on many variables including the style of your business – premium casual or fine dining - the type of food you serve and also, who will be responsible for the maintenance and upkeep of the workwear – you, your staff or a commercial laundry?

Practicality Irrespective of whether you are investing in workwear for front of house or the kitchen, clothing and footwear must be hygienic, safe, comfortable, practical and durable. Recent innovations in workwear have resulted in clothing made from durable, stain-resistant fabrics that stay smart for the duration of a shift. Workwear suppliers can advise


Current Trends The premiumisation of casual dining has resulted in a growing number of on-trend uniforms featuring fashionable check shirts, long sleeved tees in super-soft fabrics, jeans, chinos, Converse style slip resistant trainers and artisan aprons.

a sense of unity with a subsequent positive effect on productivity. Professional workwear is a cost effective, easy to implement way to showcase your brand, make your team feel great and make you stand out from the crowd. For more information about Russums extensive range of hospitality workwear, visit

September 2019

on the best choice of fabric for each staff member and can discuss the pros and cons of natural fabrics like cotton, or blends like polycotton that is easy to wash and wear and holds its shape well.


Uniforms & Workwear

John-Paul Marsden from hospitality clothing and equipment specialist, Russums is excited about the opportunities for this new look: “This ‘urban vintage vibe’ range is a cost effective way to give your team a contemporary look that’s comfortable to wear, easy to keep looking good and gives you a good return on your investment.”

Bespoke advice Russums were approached by Jeremy and Louise Holmes from the Hide and Hoof restaurant in Huddersfield who asked for advice about good looking, practical workwear for their team of 30 staff. Louise Holmes said: “Russums gave us valuable advice about what materials were best for front of house and the kitchen, provided samples for the team to try for size and gave us embroidered samples of the Hide and Hoof logo so that we could see what it would look like on clothing. “For the waiting staff, we selected a smart, easy to wear chambray shirt, with a logo embroidered on the sleeve and teamed it with a khaki canvas cross over bib apron for a practical, on-trend look. We kitted the chefs out in embroidered whites and branded charcoal aprons that look smart and suit their needs perfectly.”

A sense of belonging For the team, wearing great-looking, comfortable, on-trend workwear helps to make them feel valued, reinforces cameraderie, helps to boost morale and makes them feel better connected to their colleagues. Ultimately, it fosters


Should your business be scared of the dark? The great British summer is almost over, we’re swapping summer salads for hearty stews and beer gardens for crackling fires. But that’s not all, with dropping temperatures and shorter daylight hours it’s prime time for business burglaries. In fact, a whopping two thirds of burglaries happen under the cover of darkness*. But from smash and grab theft to more sophisticated burglaries, there are plenty of things you can do to stop thieves in their tracks: Lock up your service doors Your service doors are the easiest access point for a burglar. They’re usually round the back in an unpopulated alley with very little security. So, they’re the place to start when you’re securing your business. A combination of chains, deadbolts and locks are great – plus, make sure all the doors are within the range of your alarm system. Educate your staff Next port of call are your people. Make sure your staff are fully briefed on your business’ security. This means training them in everything from reporting anything suspicious, to knowing how to lock up and set the alarm. And only giving keys to members of staff you trust, like managers and supervisors.

Judge your business by its cover If your premises looks rundown on the outside – front or back, it’s a more likely target for burglars. Make it look like you care about your business from the off by adding a bell box, clearing any rubbish and scrubbing away any graffiti. It’s also good to move any bins into a locked area so they can’t be used to gain access to upper floors. Get techy, get smart We know that your business is everything to you, so for complete peace of mind wherever you are, invest in smart tech. This technology allows you to keep an eye on your premises using a connection to your phone. With one app you can check cameras, get alerts on comings and goings of staff and monitor your own alarm. That way there are no surprises.

Here at ADT, we’ve got over 145 years of experience securing businesses just like yours. From smart technology to police response packages, if you’re looking to improve your security our expert team is on-hand 24/7 to help.

Call 0808 2911 561 for a free consultation today, or visit *

Lightspeed point of sale powers standout restaurant experiences.

Plug-and-play hardware Faster table turnover Multi-location management Inventory management Advanced reporting 24/7 support

Find out more +44 (0) 203 695 9599

EAT. DRINK. SLEEP September 2019


Partnership between Flipside and ItsLolly caters to Smithfield’s growing plant-based demand LollyServe supports 20 percent uptake in customers since installation Flipside Walking along the busy strip right by Smithfields in London, you’d be surprised how many eateries there are, and how long you often have to queue for your lunch – wasting some of your precious free hour. One futurefacing restaurant, Dee Thaya’s Flipside, a modern American, plant-based grab and go offering, has decided to fully integrate LollyServe to cut down on queues and save their customers time. In a highly competitive area, making Flipside stand out as a new quality option was a challenge. Dee, alongside his wife, Bavani, knew the best way for them to differentiate themselves was to generate greater customer engagement, and maximise sales opportunities. By choosing LollyServe, and therefore creating an engaging selfserve environment for the restaurant, they knew they could meet customer expectations of fast, fresh, modern dining. Reaching goals together – bringing the future to the present Dee explained how this has felt like a joint venture, with Lolly onside at each turn to advise and support their desire to innovate and minimize the apprehension around any investment of this sort.

“There were many other companies chasing our business, but we decided on Lolly, and their support and aftercare have been extremely good,” he explained. “Customers really like it, we’ve had very positive feedback on their use of LollyServe and have seen around a 20 per cent uptake in customers since installation. “We met with an array of EPOS solution providers, large and small. Lolly’s system was superior on every count both front and back of house. The implementation from the Lolly team was equally as impressive - making our lives easier so we can get on and focus on quality food. They have a driving passion for new EPoS technologies and better customer service - bringing the future to the present.” Speedy service in a friendly environment In Flipside there are three self-serve machines, capable of menu browsing, grab and go purchases and food/drink ordering. This is linked into the kitchen video display system which presents the orders on a screen, avoiding paper orders. They have a dedicated collection area for customers to get their orders. Customers can be in and out in a flash, or there are seating areas that have the feel of a friendly co-working space, even including a telephone booth for private

calls whilst you consume your order! Three menus change throughout the day, giving customers comprehensive vegan options for breakfast, lunch and an easy-going evening meal. They also have three other POS machines, where customers place their orders at a staffed counter. Pagers are assigned to the customer, so they can leave the queue. When the order is ready, they are paged via the KVS food screens. A taste of the future Peter Moore, CEO at Lolly, added: “We are delighted to be supporting Flipside in this very exciting venture - providing PoS systems to cover the entire service offering. “Self-serve and cashless have become all important within the hospitality sector, as people move towards the ‘grab & go’ concept. Flipside was keen to work with a partner that could provide real flexibility, so - together - we have worked hard to design and develop a tailored platform. We are really excited to be debuting our new LollyServe system. “I firmly believe that this type of restaurant concept will be at the forefront in years to come - as customers take full control of the transactions they make, and casual dining takes a new twist.” Flipside and LollyServe are successfully turning quick service and casual dining on its head. Fostering loyalty by showing respect for people’s time has proven a winner for everyone – Flipside, the customers and Lolly. A future taste of what’s to come... 68

1 9 & 2 0 E XC E L ,



















Novellini customisable shower tray

June 2019

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

Functional and versatile Novellini’s shower trays have been designed to make life easier for installers and long-term maintenance. They can be cut to any size or shape, making light work of obstructions or potentially difficult installations. In addition, the tray features a coloured drain cover. The new tray is available in gloss white, matt white, soft beige, terra, grey or black. Designs come in multiple sizes from 1000x800 up to 1800x900. Furthermore, the tray is also available in two heights 3.5cm and 12.5cm. for flush to-floor or raised floor installation. The trays are reinforced with hidden steel profiles which adds to the tray’s strength and durability. According to Novellini this latest innovation delivers flexibility for designers and installers “This customisable tray, offers the ability to adapt your installation to a variety of bathroom situations, in addition, the extremely strong and durable methacrylate material is light in weight and extremely durable against UV light, limescale, bacteria and chemical cleaning.” Supplied with a 50lt/min fast flow drain ensures this tray is as functional as it aesthetic.

For further information visit the website. More from Novellini


D scover our 2019 collect ons

Novell n UK offers a full range of bathroom products; nclud ng bespoke shower enclosures, wet-rooms, steam rooms, spa baths, furn ture and much more. All our products are des gned and manufactured n Italy ensur ng qual ty and ava lab l ty. We have an extens ve showroom fac l ty at our HQ n Italy to support spec f cat ons and techn cal needs., Products ava lable nat onw de v a our merchant partners. Why not v s t our webs te or contact us d rectly for more deta ls on our products and serv ces.


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

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EAT. DRINK. SLEEP September 2019

Commercial Catering Equipment

Quality Fry presents latest automatic, self-contained fryer

Frying tonight at Host Milan

Hall 18, stand G90 H89 Host Milan, October 18 – 22 2019

Quality Fry will present its latest ventless, automatic fryer at Host Milan. The Fast Chef Elite+ Carousel features a carousel hopper that holds up to four portions of food, automatically dropping each in turn into the frying chamber once the previous batch is cooked. Quality Fry products are manufactured in Spain and distributed in the UK by Taylor UK, who will have representatives at Host to discuss the Fast Chef Elite range. In operation, the Fast Chef Elite+ Carousel is smokeless and odourless, releasing only dry, odour-free air. The self-contained countertop unit requires no ventilation, is fast and minimises running costs: its EcoFry system reduces frying time by up to 27% and energy use by 24%, compared to conventional fryers. It also ensures operator safety, with an anti-fire system that has control software and a double sensor. Since the frying is carried out in a self-contained chamber, staff are protected from the hot oil. This latest Fast Chef Elite has two cooking modes. The individual mode allows two 300g portions to be cooked at the same time, while the second cooking mode can cook a single 500g portion. In either case, a further four portions can be waiting in the carousel. Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the


exclusive distributor of the Taylor, Frigomat, Prática and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment. Taylor, Frigomat, ISA and TurboChef will also be showing their latest products at Milan – details will be announced before the show. Taylor UK distributes via dealers nationwide and has over 45 years’ experience in sales, product development, distribution, service and aftercare specific to the UK marketplace. For more information and details of local stockists, freephone Taylor UK on

0800 838 896, call 01473 350000, email or visit

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Commercial Catering Equipment

The Berkeley Hotel enhances its food range and quality with smoker oven from Alto-Shaam

September 2019

Home smoked salmon, pulled pork and even smoked yoghurt now on the menu An innovative Cook & Hold Smoker Oven from Alto-Shaam, the global manufacturer of commercial ovens for food service and retail operations, is increasing food range and food quality at the luxury five-star Berkeley Hotel in Knightsbridge, London. The multi award-winning Berkeley Hotel has three dining rooms including its renowned Collins Room, which offers full breakfast, lunch and dinner menus for hotel guests and visitors, and the hotel’s chic and contemporary Blue Bar serving small plates and food dishes to supplement its extensive cocktail and drinks menus. Executive Chef Shaun Whatling has worked at The Berkeley for almost a decade, and is in charge of the kitchen for both the Collins Room and Blue Bar. He is also responsible for preparing bespoke requests for the hotel’s room service. In a move to offer a number of new home-smoked food items and dishes to the menus, Shaun invested in the 767-SK III deluxe Cook & Hold Smoker Oven, having first discovered

Alto-Shaam’s innovative range of foodservice solutions in a previous role. Shaun says the Cook & Hold Smoker offers excellent versatility and functionality: “Through both hot and cold smoking, it really has helped to enhance our menus. Our home-smoked salmon is one of our most popular dishes and we’ve recently added a new smoked pulled-pork dish to The Blue Bar menu, which is also proving to be a huge hit with guests. “The smoker oven produces some special flavours, and not just for meat and fish, we’re also using it to smoke vegetables and even yoghurt!” The innovative 767-SK III deluxe Cook & Hold Smoker Oven features Alto-Shaam’s world renowned Halo Heat® technology which enables even cooking without the need for extremely hot elements, added humidity or fans. Unlike ‘traditional’ heated holding or low temperature cooking technologies, temperatures created by Halo Heat technology don’t fluctuate to extremes. Precision, lowtemperature heat leaves food full of moisture and flavour. The smoker oven utilises real wood chips – available in a variety of flavours such as hickory and maple – for a natural,


authentic flavour. The smoke timer offers a choice of mild, medium or heavy smoke flavour. Its simple, deluxe controls include cooking temperature control, cooking timer, holding temperature control and smoking timer. “With the option to slow smoke ingredients overnight, it’s also saving us time and enabling us to be more efficient”, Shaun adds. “The manual controls are simple and easy to use, and it’s compact, stackable design mean that we are able to maximise our kitchen space.”

Make the right move for food safety and health and safety When it comes to enforcement authority inspections, there’s no substitute for being prepared. Bob Mackay, Technical Director with Navitas Group explains how investing in a food safety and health and safety audit will ensure you can face any inspection with confidence. Any of the four main enforcement authorities – Fire, Food, Health and Safety and Trading Standards - can turn up at your hotel, restaurant or pub at any time to conduct an inspection. While you might think you’re on top of things, how would your business fare at such a spot check? Do you approach each day of your operations as if they may turn up? Would your duty manager be able to point the inspectors in the direction of your company food and health and safety policy? Are you confident any team member could give a good account of themselves if questioned by an Environmental Health Officer (EHO) about safe systems of work relevant to their tasks? Could your chef explain to the EHO the measures in place to reduce the risk of slips, trips and falls in the kitchen and confidently demonstrate that your HACCP controls are fully implemented? If you’re hesitating over any of these questions, it might be time to think about an audit to ensure you’re compliant with current legislation and to pinpoint any potential gaps in your food, fire and health and safety processes. Through Navitas Consultancy we’ve been conducting audits since 1998 for clients ranging from owner operated single hotels and restaurants to multi-national companies.

One of those clients is Michel’s & Taylor, a hotel management group we’ve been working with for more than six years as Managing Director Peter Hales explains. “M&T Hotel Management has worked closely with the team at Navitas on the development of all our policies, the auditing of our hotels and with the development of their online management and due diligence system. Navitas has also worked with us onboarding new hotels to the group. I wouldn’t hesitate to recommend Navitas to hoteliers that want a commercial and supportive approach to health and safety matters.” So what does an audit involve? It’s an in-depth fact find at your premises usually lasting one or two days. We’ll verify that your food safety, fire and health and safety practices comply with your policies and current legislation, as well as advise you of current best practice. This includes ensuring the correct application of HACCP.

identifies knowledge gaps amongst staff our Navitas Academy offers training programmes on food safety, fire safety, health and safety and first aid to support a client’s needs and ensure continuous improvement. The audit findings can also be used to update company compliance policies. Investing in a compliance audit enables you to verify your food operation, identify areas of improvement and ensure that you’re producing safe food in a safe environment at all times. Having achieved this, you can confidently welcome your local enforcement authorities at any time! Having achieved this, you can confidently welcome your local enforcement authorities at any time!

We review current health and safety practice ensuring that the principles of risk assessment are used to promote safe systems of work and review fire safety arrangements. The audit findings are used to create an interactive action plan containing prioritised corrective actions for the management team to address and sign off. Where the audit


EAT. DRINK. SLEEP September 2019

Commercial Catering Equipment


Business Directory

Flexfurn Ltd.

PoolDek +44 (0) 1242 524777 +44 (0)1509 611 021

SUPERPROOF Thomas Ridley Foodservice +44 (0) 1359 270536 +44 (0) 808 133 2330

Envy Spirits

La Fée +44 (0) 1992 511445 +44 (0) 1992 511445

Stage Systems +44 (0)1509 611 021

Stakrak Limited +44 (0) 1293 538822

Lightspeed Restaurant

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Ena Shaw Contract

Europa International

Liquidline +44 (0) 1744 851515 +44 (0) 800 8499110

Marco Beverage Systems 00 353 1 295 2674


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Barry Callebaut Beverage +44 (0) 1244 370500

WMF United Kingdom +44 (0) 1844 269090

Agua Fabrics

Audrey Gaffney Associates +44 (0)20 8205 0050

Sky Sports +44 (0) 84442 411 411 +44 (0) 1895 816100

enomatic +44 (0)1603 76846 Opt. 2

Just Artificial – Plants, Trees & Flowers +44 (0) 1524 858888

equipline +353 (0) 46 906 4190 +44 (0) 1895 272236

Hughes Trade

NFS Technology +44 (0) 345 877 8989 +44 (0) 800 731 8451


Coming Soon Next Month’s Features – October 2019 • Independent Hotel Show Preview • Caffé Culture Show Preview

• Drinks & Spirits • Housekeeping & Laundry Equipment • Interior Design & Décor • Safety & Security

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