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Eat. Drink. Sleep December 2014

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EAT. DRINK. SLEEP December 2014

restaurant news

Pied a Terre reportedly defrauded of £12k of wine and Champagne Michelin-starred London restaurant Pied a Terre has reportedly been defrauded of £12,000 of Champagne and wine by a group pretending to work for wealthy Arab clients. According to the Evening Standard, a man rang the restaurant, which is operated by restaurateur David Moore, over two days to “steal” magnums of Champagne and vintage Petrus wine. He claimed to be working for “rich Arab clients” and had to try several credit cards before the payment went through on three separate cards. His other credit cards were not accepted, according to the report, which the man said was due to his clients’ excessive demands “maxing” the cards’ limits. The restaurant became suspicious after a taxi was sent to pick up the order, and another demand worth £8,000 came through the next day.

The restaurant then pretended to process the second order, and persuaded the police to get involved, who interviewed the taxi driver and discovered he had been ordered to drive the haul to a McDonald’s in Acton, west London. Although the police traced the credit cards – which they believed were stolen – to North America, the investigation has now been stopped after discovering no new information. A statement from the Metropolitan Police confirmed that the case had been closed until new evidence came to light. Moore has reportedly said that restaurants are at risk of an increasingly sophisticated array of new techniques being employed by diners to avoid payment. The entrepreneur also operates L’Autre Pied restaurant in Marylebone, smokehouse-style site One Sixty in West Hampstead, and ran 32-cover pop-up Pieds Nus until April 2014.

Activist Investor Takes Stake In Mcdonald’s Jana Partners LLC disclosed in an SEC filing Friday that it has purchased more than 800,000 shares in McDonald’s. The New York-based hedge fund hasn’t filed official documents suggesting it has an activist investment and there are no indications yet that it is talking with management. However the investor is no stranger to activism. The front page of its website boasts that it “invests in change.” Barry Rosenstein founded the firm in 2001. He learned about corporate activism after working with Asher Edelman, on whom the Wall Street character Gordon Gekko was partly based. Jana Partners, is currently pushing car rental company Hertz Global Holdings on a succession plan. It also has an activist investment in the workforce accommodation specialist Civeo Corp. In September, Rosenstein won a seat on the board at drugstore chain Walgreens. McDonald’s has been the target of activists before. And, as the results of the Darden Restaurants Inc. proxy fight suggest, investors are giving these activists a lot of credit. Shareholders of Orlando, Fla.-based Darden gave activists all 12 of its board seats, a stunning turnover. McDonald’s stock rose as much as 2 percen on news of the Jana investment.


McDonald’s may indeed be ripe for an activist, and there were rumors back in September that the company was a target. While the company’s stock price has remained above $90 a share — and close to $100 despite its problems this year — it actually has a lower value than every other publicly traded quickservice restaurant company, based on multiples of its earnings. The company’s domestic same-store sales have been weak. Its September sales were the worst for the chain in more than 10 years. U.S. same-store sales have fallen almost every month over the past year. To turn the chain around, the company is unleashing a host of changes, including organizational restructuring. It promises to reduce the size of its menu, and is even testing a build-yourown burger platform that mimics fastcasual chains like Chipotle. McDonald’s also tried being more transparent with its food manufacturing. And, hammered by critics over nutrition, it tried to make bubble-gum-flavored broccoli. It had predictable results. All of those efforts could blunt any potential activism. But if the company can’t quickly turn around its sales

performance, investors like Jana could start knocking on CEO Don Thompson’s door, looking to make suggestions. What could they suggest? One popular target is real estate. Activists love pushing operators like Darden and Bob Evans Farms Inc. to sell real estate. But McDonald’s gets a substantial amount of its revenue from real estate, so such a scenario is unlikely. Much more likely would be refranchising. Activists love pushing franchisors to selling units to franchisees, even when they don’t franchise in the first place. In 2006, the activist Bill Ackman pushed McDonald’s to sell company units to franchisees. An activist could also suggest operational changes, or push the company to borrow more money and buy back stock. One thing you won’t see — at least with Jana and at least right away — is a major public push. Jana’s Rosenstein is considered a successful activist, but has generally avoided aggressive public activism. “I try to be very respectful,” Rosenstein told the Wall Street Journal in 2012. “I get a lot more out of these CEOs by not embarrassing them publicly, by not being viewed as trying to nail their scalp to the wall.”

The traffic light system has been used on food for a while due to EU laws, and the system tells its consumers their calorie intake with each food product. However, after recent research suggests that around 80% of us were unaware of just how many calories are within our favourite drinks. Doctors have recommended that the laws be changed so that the calories for alcohol are displayed on the packaging in a similar traffic light system. Just to give you some idea of the calories we deal with in our alcohol, here’s a few examples: A large (250ml) glass of 8% wine is around 170 calories A large (250ml) glass of 14% wine is around 230 calories A pint of 4% beer is over 180 calories The widely made connection going around at the moment is that a doughnut, in comparison, is around 200 calories – meaning that many alcoholic products are easily matching some high-calorie food. It is this kind of statistic that people across the European Union hope to become more common knowledge, allowing people to more easily measure their calorie intake. The government is to be discussing the

change of law this month (November 2014) and if the law is changed, it is believed by some that the traffic light system will be an effective combat against obesity. An example of what the traffic light system may look like on alcohol An example of what the traffic light system may look like on alcohol The current traffic light system ranks food and drink in the green, amber or red sections, and shows you at a glance if the product has high, medium or low amounts of fat, saturated fat, sugars and salt. Alcohol is currently excluded from this system, and experts think that including it within the scheme will help to increase peoples’ health. The argument has also been made, however, that some would prefer to remain ignorant of the facts – preferring instead to enjoy the drink without feeling that they are harming themselves in any way, which is a possible valid point – those who do not wish to know may just ignore the labels, instead focusing on the enjoyment of the products.v

Owen Upfront For Whiskey Perfect Draft Beer Kegs After Beckham, it’s the turn of Michael Owen to go up to Scotland to try his hand at distilling whiskey. Inspired by Owen’s passion for horse-racing, the final product is two-fold: an expression called The Golden Choice, and the Spey Michael Owen 1412 Limited Edition, celebrating Spey whisky’s new global ambassador. The latter is, according to the distillers, fresh and lightly honeyed, with smooth fudge and caramel notes. It’s a no-age-statement single malt whisky matured in bourbon casks, which then spends eight months in sherry casks, and a further six months in tawny port casks. It’s released globally from this month in only 19,790 numbered bottles – the number echoing Owen’s birth year, 1979. Owen said: ‘Developing my own brand of whisky in conjunction with Spey has been an exciting and fulfilling experience. I am proud to be finally able to unveil them today, for the rest of the world to enjoy.’ John Harvey McDonough, CEO of Harvey’s of Edinburgh, who own Speyside Distillers, said: ‘Michael is a fantastic ambassador for Spey and we’re delighted to launch these two new whisky expressions in his name - a true global icon who’s brought pleasure to millions of sporting fans around the world – we’re sure his whiskies will do the same. Spey The Golden Choice, 40.6% abv. £80 RRP. Spey Michael Owen 1412, 46% abv. 395 RRP. Speyside Distillers, 0141 647 4464

During the approach up to Christmas, local keg provider Perfect Draft Beer Kegs has seen a surprising increase in sales as people across the UK get some deliciously refreshing beer for their friends & family. Perfect Draft Beer Kegs service includes providing the kegs and the Philips Perfect Draft Machines for their clients across the UK, allowing people to enjoy some of their favourite beers with both ease and style in the comfort of their own home. Perfect Draft Beer Kegs products are often making the perfect Christmas mini beer kegs – being used not only as gifts for their clients’ family and friends, but also as a neat and fun addition to many a function. These mini beer kegs have proven themselves to be of great use throughout the year, being a great addition to barbecues, birthday parties, weddings and more – and are once again helping people to enjoy the festive season and welcome the new year with their Christmas & new year service. Perfect Draft Beer Kegs success in the hospitality sector is partially due to their continuous success over the past couple of years – which has established them as a leader of drinks provisioning in the country and gained them a few repeat customers, as well as expanding the brand name beyond their original reach. People have shown their love for beer this year by surprising the company with a huge peak in the number of products purchased by in the past couple of months, so look out for a few kegs of this lovely beer (Becks Original, Leffe Blonde, Stella Artois, Hoegaarden and Jupiler available) and the neat Perfect Draft Machine being delivered by Santa within the next few months!



Traffic Light Labelling System Introduced for Alcohol

December 2014

bar news

EAT. DRINK. SLEEP December 2014

hotel news

Nick Varney Takes BHA Chairman Role Nick Varney, chief executive officer for Merlin Entertainments plc will take over the role of chairman of the British Hospitality Association (BHA) when incumbent Alan Parker CBE steps down on 1st January 2015. In his new role, Varney will join the BHA board of directors, working with chief executive officer Ufi Ibrahim and the executive team in the important lead up to the general election and the new political environment that will follow. Already leading the Cut Tourism VAT Campaign, which strives for the UK to be more competitive in Europe with a lower tourism tax, Varney’s immediate priority will be to make all political parties aware of the importance of the hospitality and tourism sector both in economic terms and as a key employer, particularly for 16-24 year olds, highlighting the key issues to be addressed. Nick has worked in the visitor attractions industry for 22 years, and led a management buyout from Vardon plc in 1999 to form Merlin Entertainments. In the 15 years since, under his leadership, the company has grown from a small UK-based business to a multi-billion-pound, publicly quoted company with over 100 attractions as well as a growing number of hotels, operating in 23 countries and across four continents.

Commenting on his new role Nick Varney said: “I am delighted to take up the role of the chair of the BHA at a time when it is so important that the industry voice is heard at a political level. The BHA is to be congratulated on the excellent work done to date to build relationships and raise the profile of the key issues which affect all our businesses; and I would like to take this opportunity to thank everyone, but particularly Alan and Ufi, for what has been achieved so far. “Now with a general election imminent we have a very short window of time to build on this, and to make sure that the economic and social importance of the hospitality and tourism sector is understood by all political parties; and that our issues are on their agenda for the future.” Ufi Ibrahim, chief executive officer of the BHA said: “Alan Parker has been a true ambassador for the hospitality industry and on behalf of all the BHA members and partners I’d like to thank him for his tireless support and enthusiasm as well as welcoming Nick Varney as his successor. We are delighted to welcome Nick as the BHA’s new chairman. In the build-up to the general election there’s a big task ahead of us to ensure that hospitality and tourism achieve high priority status on the government’s agenda. Nick’s reputation for results-driven success precedes him, and his experience and expertise will be invaluable to guide and shape our focus as we evolve.”

Sporting Events Boost Hotel Revenue

Hotelier and Publican Trading Places

International sporting events held across the UK have helped boost Revenue per available room (RevPAR) for UK hotels in Quarter three (Q3) 2014.

The owners of a hotel and owners of a pub in Witney, Oxfordshire, have come together in a rare double deal to swap properties.

This is according to the Hotel Bulletin: Q3 2014 – published by AM:PM, HVS and Zolfo Cooper – which saw all 12 UK cities that featured in the report recording growth in Q3 for the fourth consecutive quarter, there was an average increase in RevPAR of 20%.

The double deal took place when owner of the Elm Tree pub expressed an interest in the Witney Hotel which was currently on the market. After realising the owners of the Elm Tree were willing to sell, the vendors of the Witney Hotel decided to purchase the Elm Tree, and the vendors of the Elm Tree purchased the Witney Hotel, enabling both parties to remain in Witney.

Glasgow, which hosted the Commonwealth Games, was the best performer with RevPAR growth of 48%. Liverpool, which held the Open Championship at the Royal Liverpool Golf Club in July, saw a RevPAR growth of 33% while Leeds, due to Yorkshire hosting the Tour de France’s Grand Depart, saw a growth in RevPAR of 26%. In addition, Cardiff, which hosted the 2014 NATO summit, saw an increase in RevPAR of 27%, while Aberdeen saw the lowest increase at only 3%. Graeme Smith, partner at Zolfo Cooper, said: “The continued growth is positive news for the UK hotel industry, particularly as it’s across all the cities we review. Hoteliers have taken advantage of high occupancy levels to increase room rates and boost profitability.”


Property agent Fleurets acted on the double deal, in which the Witney Hotel sold off an asking price of £975,000, while the Elm Tree was purchased for an undisclosed sum. Chris Irving from Fleurets, said: “Both parties were looking for a change of environment and the timing of the availability of both units turned out to be ideal so the unusual swap deal could take place.” The vendors of the Witney Hotel, Rachel & Neilson McDermott, said: “We ran the Witney Hotel for just short of 15 years. The B&B served us well and gave us the flexible lifestyle we were looking for to bring up our young family. We enjoyed our time and many challenges over the 15 year period but felt it was time for us to move on and take up a new challenge.”

EAT. DRINK. SLEEP December 2014

Students Hope to Become VMF’s Latest Success Nine students from the Birmingham area are hoping to become Restaurant VMF’s latest success stories after joining the critically-acclaimed restaurant’s operation. Since opening its doors in 2010, the club’s training restaurant has helped a number of local youngsters hone their skills through a link with Walsall College. While the reputation of Restaurant VMF has continued to grow through a host of awards, rave reviews and a No.1 ranking on Trip Advisor, many of its apprentices have gone on to gain employment either at Villa Park or elsewhere in the food industry. Now a new group of hopefuls are looking to follow in their footsteps.

As well as taking up roles in the restaurant, the apprentices will work towards gaining a Level 2 NVQ Diploma in Hospitality Services. Restaurant VMF has always been proud of its local feel - with students recruited from the Birmingham area and many of the ingredients used in the kitchens sourced from the club’s own allotment. To book a table, book online or call 0121 326 1570.



The UK’s largest tradeshow in its calendar year, The Hospitality Show, returns to Birmingham’s NEC this January to celebrate the very best of British hospitality. New products, new exhibitors, new ideas and a new business focus will all be ushered in on a wave of New Year optimism as the show opens its doors from 19th-21st January, for three days of insight and inspiration. Toby Wand, Managing Director at Fresh Montgomery comments: “We’re tremendously excited to welcome people from all corners of the UK to our doors, to yet again help kick start the business year into life. In 2015 our core focus is around the best of British – a launch pad for everything new and great in British hospitality. I urge anyone looking for that spark of inspiration to take time out and experience the most relevant, business-focused trade show in the hospitality calendar.”

Free business advice Ask any successful business person about defining moments in their career and you can bet that at some point in their rise to prominence there will have been someone mentoring them. There may be one or many, but the importance of a figurehead, there to help drive you on, or offer that bellwether piece of advice that you never forget and take with you throughout your career, cannot be understated. Mentoring is crucial to growth and development which is why in 2015 The Hospitality Show is reprising its highly popular Business Mentor scheme to help visitors with business challenges. Now in its third successive year, the programme sees some of the most respected names in the hospitality industry on hand to pass on targeted business advice, offering visitors FREE bookable one-to-one sessions. Previous mentors include: celebrated restaurateur David Moore, Michelin-starred chef Andreas Antona, former National Chef of the Year, Hayden Groves, General Manger of the Midland Hotel, Michael Magraine, highly respected chef Paul Askew, founder of Grand Union Pubs and Bars, Adam Marshall and many more. Toby adds: “At present our 2015 lineup is still under wraps but visitors can be assured it will contain a heady mix of mercurial chef patrons, multi-site operators, hoteliers, menu development specialists, drinks experts and high-level delegates from high street names. Watch this space.”

The Hospitality Show is the place where the UK comes to network and do serious business, consistently attracting high quality exhibitors and special guests sourced from across the hospitality spectrum.

Visitors looking to benefit from 15 minutes with a Business Mentor will soon be able to book online at www. Late appointments can also be taken at the show but advanced booking is advised as the sessions prove extremely popular.

Focus areas include: hotels, restaurants, pubs, cafés, delis and the cost sector, with the show providing a glittering showcase for cutting edge products and services from the core fields of food & drink, technology, catering equipment, interiors, tableware and careers.

Visitors should go to and register now for a free ticket to the show. For further information please see www.hospitalityshow. and follow us on Twitter for everything Hospitality

Key attractions such as the Business Briefing Stage – the beating heart of the hospitality show floor – will welcome laser guided insight, debate and discussion on the most relevant topics and trends making the headlines. The design fraternity should clear their diaries for the afternoon of Monday 19th, where the business of operational design and spatial planning with regards to improved profitability will be top of the agenda (1pm). Following on from this, there will be a focus on better, more ergonomic kitchen design looking at the very latest innovations (3pm).



The Hospitality Show Returns to Celebrate the Very Best of British Hospitality

December 2014

the hospitality show








Celebrate the best of British hospitality at the UK’s largest foodservice & hospitality show in 2015. The Hospitality Show is the premiere showcase of innovation and hospitality with unmissable networking opportunities. It is the must-attend event for finding the latest cutting-edge products across food & drink, catering equipment, interiors, exteriors & tableware, careers and technology.











Enjoy cooking sous vide but have no room to store your Immersion Circulator when not in use? Clifton Food Range has the answer! The new Clifton carry case is designed to protect your stirrer whilst in transit or stored away when not in use. It’s ideal for travelling chefs and demonstrators or those that only wish to cook sous vide occasionally. Designed in Clifton signature orange, this case comes complete with a protective foam insert, to take the stirrer, power lead and a pocket for your plating tweezers. There are two metal toggle catch clasps which ensure your case is securely fastened and a hinged lid opening. Clifton Food Range is offering an introductory package deal, which includes the Clifton portable stirrer and carry case. Contact Clifton directly for more information by calling 01934 626691 or via email: 13


New Carry Case from Sous Vide Specialists, Clifton Food Range.

December 2014

the hospitality show

EAT. DRINK. SLEEP December 2014

the hospitality show

Whether it’s front of house or back of house, table service or tools; T&G have a variety of products that are durable and easy to use. All T&G products have been designed by T&G in Britain and manufactured with style, quality and functizon in mind. The T&G catering range has been designed with the trend for relaxed dining in mind. There is more variety, style and mix of materials to enable customers to create their own individual looks and identity, both in serving food and front of house. The trend for healthy eating, freshly produced and cooked food coupled with that home from home feel have been the most important influences, it’s all about being different, unique and creating an exciting eating experience. Choose from Table top, presentation and preparation boards to a huge choice of salt and pepper mills including the award winning CrushGrind® mills. 14

T&G can also produce bespoke and branded products to order, subject to minimum order quantities and lead-times. T&G will be exhibiting at The Hospitality Show, NEC, Birmingham, 19th-21st January 2015, Hall 7, Stand 849. For further information please contact the T&G sales office on 01275 841841 or take a look at

EAT. DRINK. SLEEP December 2014

the casual dining show

Award-Winning Casual Dining Show Returns In 2015 Fresh from winning the prestigious ‘Best Trade Show under 2000sqm’ at the AEO Excellence Awards for its inaugural show, Casual Dining will return to the Business Design Centre, London on 25-26 February 2015 for an even bigger and better event. Catering specifically for buyers and decision-makers from restaurants, pubs, contract caterers and hotels, Casual Dining gives you the unique opportunity to meet over 200 food, drink, equipment, table top, furniture, interior design, technology and services suppliers, taste and try products, discover the latest trends in this dynamic sector and be inspired with a free keynote programme of industry leaders. This year’s event will follow on from last year’s incredible launch and will feature 50% more exhibitors than 2014, countless new product launches and keynotes from Karen Forrester (CEO, TGI Fridays UK), Scott Macdonald (MD, Bill’s) and Alisdair Murdoch (Chief Executive, GBK) amongst many other to be announced. To visit Casual Dining at the Business Design Centre, London on 25-26 February 2015, register for your free trade ticket in advance at quoting priority code CDEDS. “Casual Dining is a great addition to the industry calendar. A fantastic opportunity to meet potential suppliers and strengthen working relations with existing ones, I had a great visit and will most definitely attend next year.” - Jenny Elliott, Food Development, JD Wetherspoon PLC “The Casual Dining show brought small independent businesses and large chains together in a unique venue with lots of innovative companies showing us the future in casual dining” - Trevor Reeves, Purchasing and Supply Chain Manager, T.G.I. Friday’s UK Ltd


Winner of Best Trade Show (<2000m2) AEO Excellence Awards 2014

Your award-winning show is back! “It’s great to finally have a trade show dedicated to our industry. A really worthwhile visit!” STEVE HOLMES, MD, ASK ITALIAN RESTAURANTS








@CasDiningShow #CasDining15

EAT. DRINK. SLEEP December 2014


SHOWING OFF AT THE JAN The all-new 2015 January Furniture Show will be a three-day event held from Tuesday January 13 until Thursday January 15 in five packed halls at the Birmingham NEC and is a mustattend event for interior designers, buyers and specifiers who are looking to see an array of furniture and lifestyle companies.

gift or home furnishing market, this show provides the ideal opportunity to view new products. It’s the first opportunity of the season to see a selection of the very latest new and exclusive launches, with a strong emphasis on home and lifestyle.”

Supported by many of the furnishing sector’s biggest and best known names, the January Furniture Show will play host to companies such as Duresta, Greenapple, Parker Knoll, Gascoigne Design, Ercol, Wade, Collins & Hayes, Iain James, Tetrad, Henderson Russell and Alexander & James. They will be joined by major suppliers from France, Italy, Germany and the Far East who will all be showcasing their latest products and developments in the home and gift sector.

Here’s a taster of what to expect: Ancient Mariner Furniture offer a stylish vintage leather chair, hand aged to give it an authentic look, also made in a button back version.

Said Laraine Janes and Theresa Raymond, co-directors of the January Furniture Show: “For those who have a business in the


Well known brand Baker Furniture will be exhibiting several new collections including new additions to the highly popular reclaimed ranges. They will also be exhibiting established ranges including the Salisbury range, made from solid timber painted with oak tops.

EAT. DRINK. SLEEP December 2014


NUARY FURNITURE SHOW Ercol launch the Bianco dining collection - A casual kitchen dining and occasional collection, painted in a contemporary chalk white complemented with matt lacquered solid oak table and cabinet tops for a modern country look. Bucking the trend in the reproduction traditional furniture cabinet market, Iain James will again be featuring their successful collections of Burr Walnut occasional and dining ranges, along with selected feature pieces of Burr Oak, Mahogany and Japanese Ash. Serving independent retailers, select department stores, interior designers and garden centres, Libra has one of the largest and most diverse collections of interior design accessories, homeware, giftware, lighting, furniture and wall dĂŠcor in Europe and will be featuring a number of its products on its stand.

European based designer and manufacturer of luxury, decorative products Piaggi Art & Living uses sophisticated but eco-friendly materials such as solid wood and art glass to form intricate and contemporary patterns and shapes in its mosaic mirrors, glass art panels, and uniquely designed furniture. For over 45 years, Tetrad have been hand crafting high quality classic furniture which has taken its place in homes throughout the UK and abroad. The January Furniture Show 2015 will run midweek from Tuesday January 13 to Thursday 15 and be located in Halls 1-3 and The Pavilion. The 2016 show will run for three days from Sunday 24 - Tuesday 26 January. For further information and a full list of exhibitors visit


Register FREE Online

EAT. DRINK. SLEEP December 2014

Get ready for PUB15 Registration for the industry’s most innovative new event is now open Pub15 is the first show designed exclusively for the UK Pub Industry. A new event with a new approach, it is the result of 18 months of in-depth research and planning.

and handpicked suppliers, keep up-to-date with trends, share ideas, network and gain inspiration with some of the sector’s most innovative operators.

The past decade has witnessed a major shift, but the pub industry is now stronger than it has been for years. And each week the signs are getting better – it is estimated £400 million will be invested in the industry in the next 12 months alone.

Developed by the team behind the Independent Hotel Show, Pub15 features 10 free-toattend educational seminars from key industry names, all with the aim of providing you with fresh ideas to take your business forward and maximise your profit margins.

Held at London’s Olympia from 18-19 February 2015, Pub15 is set to become a must-visit event for discerning pub owners, managers and industry figures. The show provides an important opportunity to bring the industry together as a whole; to meet colleagues

Registration is now open so be sure to sign up to attend today. Pub15 is the dedicated, targeted show the industry has been waiting for.

22 @PubShowUK



THE SEMINAR SESSIONS Two day seminar programmes with leading industry experts, renowned pub owners, all aimed at educating, inspiring and informing show visitors.

THE CAREERS LOUNGE A dedicated area for professionals featuring talks, demonstrations, and one-on-one business clinics for the bright new talent aiming to break into the industry.



NETWORKING Meet 150+ hand picked exhibitors from across the supply chain to the UK Pub Industry, allowing you to establish new relationships and share ideas.



December 2014


Christmas with Amathus A lush, soft style of Tawny Port, with nutty aromas rounded out by scents of butterscotch and figs. It’s a very versatile Port – served chilled as aperitif or with cheese / dessert it’s amazing. Best match ever is with Crème Brûlée. Plus, it actually can be used for a great cocktail, such as in a Doghouse Reilly (created by Chris Tanner at The Library):

Alipus San Baltazar Mezcal 48.1% If you are interested in trying something a little bit different this year, then how about finishing your festivities by relaxing with a sipper of Mezcal?

Stir and strain ingredients into a coupette glass and spray and discard a lemon zest.

To truly appreciate the fullness of flavour, premium mezcal deserves to be drunk straight as an aperitif or after dinner digestif. Mezcal Blanco should be brilliant, clean and colourless. The nose should hold elements such as flowers, vanilla, figs or similar fruit, spices and smoke. A high quality mezcal should have a long smooth distinctive slightly smoky finish with warming notes of burnt honey, citrus, tropical fruits, almond, apple and overtones of refreshing peppermint.

Clément Creole Shrubb

Idiom The Sangiovese 2010

Holidays are the liveliest and most joyous time of year in Martinque. The people rejoice together at special gatherings among family and friends and neighbours with Créole Shrubb, a delicate feast for the senses.

Christmas is all about family, and Idiom is a complete family affair with everything down to the design of the labels being created by members of the family.

• 45ml Chateau de Laubade Armagnac VSOP • 25ml Cálem Tawny 10 Year Old • 5ml Amontillado Sherry • 1 dash Peychaud bitters

Tasting note: A superb blend of rhum agricole with macerated creole spices; vanilla, cloves, cinnamon, nutmeg and orange peels

December 2014

Cálem Tawny Port


christmas drinks

Idiom is a premium South African wine producer, situated on the foothills of impressive granite mountains overlooking False Bay. Idiom’s superpremium wines are made from noble Italian and Mediterranean grape varieties sourced from its De Capo vineyard in the southern-most tip of the Stellenbosch wine region. The Sangiovese 2010, fermented for 14 months in French and American oak, is bursting with rich red cherries, hints of spicy tobacco and sour redcurrants.


s a m t s i r h C s i h t s er Say ch e RASPBERRY RIPPLE FESTIVE FORTUNE Antica Sambuca Apple covered with Antica Sambuca Raspberry topped with Irish Cream Liquor

Antica Sambuca Raspberry poured over ice and lengthened with lemonade and apple juice

THE ITALIAN TOURIST Antica Sambuca Classic, passion fruit liqueur, lime and grapefruit juice strained over ice


Antica Sambuca Black poured over ice and topped with Cranberry Juice and garnished with blackberries.

Antica Sambuca Amaretto layered with Antica Sambuca Cherry topped with Irish Cream Liquor




The New GIGA X3c Top of the class with integrated Combicool and permanent water connection

The new GIGA X3c Professional delivers up to 31 speciality coffees and another 12 barista recipes at the touch of a button. Simple operation, with minimum effort to refill thanks to the large 1 kg capacity bean container and aroma preservation cover. Other features include a drip drain set and optional coffee grounds disposal function, integrated rinsing and cleaning started at the touch of a button, direct permanent water connection and Combicool fridge with integral cup warmer. For more details on the GIGA collection and our range of professional machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. Tel: 01282 868266 Fax: 01282 863411

EAT. DRINK. SLEEP December 2014

christmas drinks

The festive season is a favorite time of year for many people. As a part of these festivities here are some wonderful drinks that you can serve to fit the holiday theme perfectly. Brokers




25ml Broker’s Gin 25ml Espresso 25ml Chocolate syrup 250ml Hot milk Whipped cream

250ml Cloudy Apple Juice 25ml Fireball

Winter Warmer

Cloudy Apple Pie



Heat the cloudy Apple Juice. Once cooled, add Fireball

Mix all the ingredients together and top with whipped cream. Serve hot.


Tito’s Chocolate Twist Ingredients: 25ml Tito’s Vodka Hot Chocolate 250ml Milk 1 slice of Fresh Chill


Hot Rum Slap Ingredients: 150ml Hot Apple Juice 150ml Hot Ginger Beer 15ml Cinnamon sugar syrup. 25ml RedLeg Rum

Method Heat the hot chocolate and the milk with the fresh chill, remove the chill and then simply add the Tito’s.

Method Heat Apple Juice and Ginger Beer together. Once cooled add RedLeg and Cinnamon sugar syrup.

Products available from 28

winter treats Mulled buffalo

40ml buffalo Warm ginger beer Orange wedges studded with cloves CinnamOn syrup

Peach iCed tea 35ml buffalo traCe 15ml Creme de peche 20ml earl grey tea dash angOstura bitters

Berry JuleP

frOzen Berries blended with cloves 35ml buffalo trace Bitters Crushed iCe Mint

Charging BuffalO 35ml buffalo trace 2 lime wedges toPped with ginger ale

double gold Medal

San Francisco World Spirits Competition

BuffalO trace is available nationwide froM many majOr bars. also available froM fine retailers including asda, tesCo and Waitrose or online at wWw.thespiritCellar.cOm @BuffalOtraCeuK BuffalOtraCeuK


christmas drinks


December 2014


ELIOT’S HOT PROFITS Hot profits to mull over! Autumn is here, are YOU ready? ELIOT’S HOT PROFITS Hot profits to mull over! Autumn is here, are YOU ready?

As the summer starts to disappear before our very eyes, the trees

As the summer starts to disappear Cherry and Elderflower punch offers a different shedding their summer leaves and the nights drawing in, it’s a sure before our very eyes, the trees fruity take on mulled wine and is equally sign that winter is on itsand way warming and Autumn arrived today.perfectly The shedding their summer leaves with itshas delectable flavours colder themserved a great of opportunity for the pub the nightsmonths drawing bring in, it’s awith sure sign at wealth 62 degrees C. The Spicy Cider is fabulous that winter is on itsfestivities way and such hot or perfect forBonfire autumnalNight evenings through to snowy nights. and bar trade with as cold Halloween, and of course theicy lead Autumn has arrived today. up to during starts Christmas and New Year. Asand the summer to disappear Cherry and Elderflower punch offers a different Eachfruity 3L Eliots x 175ml which when modestly before our very eyes, the trees taketube on houses mulled16wine and servings is equally Each 3L Eliotstotube houses 16 red x 175ml servings which when The next fewbring weeks gives you the time toofprepare and ensure The colder months with them a great wealth opportunity for the priced parallel a glass of house gives you huge shedding their summer leaves and warming with its delectable flavours perfectly hot opportunities modestly priced parallel to a glass of house red gives for youthose your drinks listings match the needs of your customers and pub and bar trade with festivities such asthe Halloween, Bonfirein,Night and sign for profit generated within aC.very window. Likewise nights drawing it’s a sure served at 62 degrees Thesmall Spicytime Cider is fabulous huge hot opportunities for profit generated within a very the changing see during the colder season. of course the lead uprequirements to and duringwe Christmas and New Year. The next pub and bar owners who prefer to serve their mulled wine via more that winter is on its way and hot or cold perfect for autumnal evenings through to snowyaicy nights. small time window. Likewise for those pub and bar owners Haywoods Drinks, leading supplier of distinctly different few weeks gives you the time to prepare and ensure your drinks listings traditional soup urn smoldering away on the bar Eliots Hot Mulled Wine Autumn has arrived today. prefer toa Bag serve mulled via a more traditional and snacks the On Trade forchanging nearly 14 years is famed matchdrinks the needs of your to customers and the requirements we iswho available in their Box alternative at 10 litre andwhich 20 litre options. Each 3LasEliots tube houses 16 x wine 175ml servings when modestly soup urn smoldering away on the bar Eliots Hot Mulled Wine for their range of Eliot’s Hot ready to serve. Available within a see during the colder season. Ideal for large parties, Christmas Fairs and Christmas Markets. The colder months bring with them a great wealth of opportunity for the priced parallel to a glass of house red gives you huge hot opportunities a Bag inwithin Box alternative 10window. litre andLikewise 20 litrefor those hugeand 12,000 pubswith spread rightsuch across the UK, the Eliot’sNight Hot andis available for profitas generated a very small at time pub bar trade festivities as Halloween, Bonfire Haywoods Drinks, leading supplier of distinctly different drinks and snacks Order 3 cases of any mix of flavours of Eliots Hot ( that’s 12 x 3L via tubes) options. Ideal for large parties, Christmas Fairs and Christmas range offers pubs, bars, hotels a unique opportunity to serve a more of course the lead up to and during Christmas and New Year. The next pub and bar owners who prefer to serve their mulled wine to thefew Onweeks Tradeserved for nearly 14 years is famed for their range of Eliot’s Hot and get your dispenser absolutely free! Eliot’s is also sold with striking Markets. perfectly at perfect temperature Mulled Wine, Cherry gives you the time to prepare and ensure your drinks listings traditional soup urn smoldering away on the bar Eliots Hot Mulled Wine readymatch to serve. within a huge pubs spread right points of sale from posters, bunting and now scratchcard and Elderflower as well 12,000 asand a Spicy Cider inrequirements one across single we is available as a Bag in Box alternative at 10the litreEliot’s and 20 litre options. the Available needs ofPunch your customers the changing the UK, the Eliot’s Hot range offers pubs, bars, hotels a unique served with each Eliot’s Hot drink. The scratchcard gives customers Order 3 cases of any mix of flavours of Eliots Hot ( that’s 12 the click of a button. Ideal for large parties, Christmas Fairs and Christmas Markets. see during the colder season. opportunity to serve perfectly served at perfect temperature Mulled opportunity bespoke, limitedabsolutely edition Eliot’s Branded x 3L tubes) to andwin geta your dispenser free!dog. Eliot’s is Wine,Haywoods Cherry via and Elderflower Punch as bar well fitting as adifferent Spicy Cider one traditional alsoOrder sold glassware with striking points of saleoffrom bunting Served the unique Eliotsof dispenser, this supplier distinctly drinksinand snacks 3 cases ofalso any available. mix of flavours Eliotsposters, Hot ( that’s 12 x 3L tubes) Drinks, leading singleto click a Trade button. nowgetthe Eliot’s scratchcard served Eliot’s exclusive dispenser houses theis famed Eliot’sfor flavour tubeof so all Hotandand theofOn for nearly 14 years their range Eliot’s your dispenser absolutely free! with Eliot’seach is also sold Hot with striking ENDS drink. Theofscratchcard gives customers opportunity to bar staff haveAvailable to do iswithin placeayour on theright serve ready to serve. huge 175ml 12,000 glass pubs spread across points sale from posters, bunting andthe now the Eliot’s scratchcard Served viaUK, the unique Eliots bar and fitting dispenser, this exclusive the thethe Eliot’s Hot rangethe offers pubs, bars, hotels a uniquewin served with each Eliot’s Hot drink. scratchcard customers the a bespoke, limited edition Eliot’sThe dog. Branded gives traditional tray, press button drink is served atdispenser perfect houses the Eliot’s to flavour so allcustomer. bar staffathave do is no place your opportunity servetube perfectly served perfect temperature Mulled opportunity to win a bespoke, limited edition Eliot’s dog. Branded also available. temperature ready for your No to Waste, fuss. To glassware 175mlWine, glass on the serve tray, press the button and the drink is served Cherry and Elderflower Punch aswine, well as a Spicy in one traditional glassware also available. serve the perfect traditional mulled finish withCider a twist at perfect temperature ready forofyour customer. Waste,this no fuss. single click ofora abutton. Formore moreinformation information or to order online view of orange sprinkle cinnamon orNo straight mulled For or to order online ENDS wine is a nations favourite and boasts the taste of Christmas. To serve perfect traditional mulled wine,Elderflower finish withthis a punch twist ofoffers orange Served via the unique Eliots bar fitting dispenser, exclusive dispenser Call 01889 270 663 Thethe Winter Warmer a Cherry and a view or a houses sprinkle of cinnamon or straight this mulled wine is a nations thefruity Eliot’stake flavour so all bar and staff ishave to dowarming is place your different on tube mulled wine equally favourite boasts theserve tastetray, of press Christmas. The Winter Warmer a Call 01889 270 663 175ml on the the button and thedegrees drink is served withand itsglass delectable flavours perfectly served at 62 C. at perfect temperature ready for your customer. No Waste, no fuss. For more information The Spicy Cider is fabulous hot or cold perfect for autumnal or tofor order online For Haywood Drinks press enquiries or samples/ interviews please contact Heidi Dodkins Connaught Media evenings through to snowy icy nights. Tel: 020 77887682 To serve the perfect traditional mulled wine, finish with a twist of orange view or a sprinkle of cinnamon or straight this mulled wine is a nations 30 favourite and boasts the taste of Christmas. The Winter Warmer a Call 01889 270 663



EAT. DRINK. SLEEP December 2014

christmas drinks

Coupe Or Flute – For Your Bubbly? The controversy rages on. This Christmas is it better to serve your champagne and prosecco in flutes? Or in coupes? Whichever you opt for, leading glassware supplier has lots and lots of different styles to choose from in its ‘Art of Artis 2014’ catalogue. Coupe Or Flute? The Coupe is the first style of glassware made specifically for serving champagne. As such it has a nostalgic and romantic image, reminiscent of 20’s and 30’s movie stars. The champagne coupe is designated for a more taste-oriented purpose. Those who drink champagne from a wide bowl like this are more interested in the full body and flavour of the wine and not just the bubbles. The wide bowl of the coupe allows the champagne to open up more and give a more present and full taste. On the other hand, some experts say that champagne must be served in a flute or tulip shaped glass. A flute is held by the stem so that your hands don’t warm the wine. This shape is said to enhance the aroma of the champagne and encourage the flow of the bubbles.

Art Of Artis 2014 So you see, there are pros and cons to each and you must be the final arbiter of what suits your establishment and your clientele. What you can rely on, however, is a vast range of both coupes and flutes in the ‘Art of Artis 2014’ catalogue. How about the best selling ‘Perception’ Coupe at £2.55 or conventional flutes ranging from as little as £1.43 to £6.67 for a vintage crystal flute? Or you could consider the Durobor bubble flute at its newly repositioned list price of £1.45. The catalogue can be downloaded at Orders can be placed by telephoning 020 8391 5544 or email:

Artis Puts The Top Hat On It!

Making a point of difference to your tabletop, and particularly appropriate for Christmas parties, is the stylish new Top Hat wine cooler from Artis. Bucking the trend to more traditional cylindrical coolers, it is made from brushed stainless steel in the shape of a top hat. Top Hat is ideal for chilling white wine, sparkling wine or champagne and has a list price of just £59.95. It is one of many hundreds of product ideas contained in the new Barware catalogue from Artis, which can be viewed online at Orders can be placed by telephoning 020 8391 5544 or online at


Whether you’re hosting a gathering for all the family or a Christmas office party, SodaStream’s new ‘Happy Hour’ Soda Caps are ideal for impressing everyone with your cocktail making skills over the festive season.

The flavour-packed caps will allow users to make delicious homemade alcoholic and non-alcoholic cocktails with added fizz in just one simple click, with a fraction of the calories and sugar. New SodaStream Soda Caps are uniquely designed to release an explosion of taste in a single dose. Simply choose your flavour, place a cap on a SodaStream bottle of ice cold carbonated water and press down lightly to create one litre of your favourite, freshly fizzed cocktail in seconds. The space saving capsules are available in a variety pack of eight delicious flavours, including Margarita, Cosmopolitan, Mojito, Pina Colada, Vodka Mango, Gin & Cucumber, Gin & Pink Grapefruit and Peach Bellini. The range can be enjoyed as a mocktail, or an alcoholic cocktail, just by simply adding a measure of your favourite spirit. Fiona Hope, Managing Director at SodaStream UK, said: “Soda Caps give users a smarter, fun and more convenient way to enjoy homemade sparkling cocktails over the festive season. They provide consistent flavour every time, so that you can make your favourite cocktails and mocktails in an instant - and with zero mess. Soda Caps are also environmentally friendly and with 70% less sugar and calories than other cocktails, they’re guilt-free too.” SodaStream Limited Edition ‘Happy Hour’ Soda Caps retail at £7.99 for eight caps, available at Argos and Amazon, or purchase online at from October whilst stocks last. Each cap of flavoured concentrate makes one litre of fizzy drinks. SodaStream Soda Caps are also available in a variety pack of the brand’s most popular flavours, including Pink Grapefruit, Lemon Lime, Orange and Cola, available at Lakeland from September 2014. Powered by a refillable CO2 canister, a SodaStream Play drinksmaker enables consumers to turn tap water into sparkling water in an instant with as much fizz as they like.



Sodastream Christmas Soda Caps For Perfect Festive Fizz In Seconds

December 2014

christmas drinks

Chilli vodka This fun gift takes just a few minutes to prepare, perfect for adding some kick to a Bloody Mary, or just enjoying over ice • 2 fat red chillies, plus extra for bottling • 1l vodka

December 2014



Slice the chillies and mix with the vodka in a large bottle or jug. Leave for 4-5 hrs. Strain out the chillies and pour back into a bottle to store until needed. Just before giving away, decant into smaller glass bottles, pop a whole chilli in each and label.

Rumberry punch Big jugs of cocktails are great for a party, let guests help themselves to this cranberry and dark rum drink • 350ml dark rum • 1l cranberry juice • 1l ginger ale Chill the rum, juice and ginger ale until nice and cold. Pour everything into a punch bowl, or divide into jugs, top up with lots of ice and serve.

Amaretto fizz There’s nothing like a quick cocktail to kick start your dinner party • • • •

400ml Disaronno 600ml orange juice 2 x 75cl bottles sparkling wine strips orange zest

Mix Disaronno, orange juice and sparkling wine in a jug. Add a strip orange zest to each glass, if you like.

Angel’s kiss This coffee and cream layered cocktail makes a decadent afterdinner drink served with chocolates • 400ml Tia Maria, chilled • 16 tbsp (approx 250ml) double cream • cocoa, for dusting Pour the Tia Maria into small cocktail or liqueur glasses. Carefully pour the cream into the glasses over the back of a teaspoon so it floats on the surface of the Tia Maria and makes a separate layer. Dust the cream with cocoa by shaking it through a tea strainer, and serve.


s a m t s i r h C s i h t s er Say ch e RASPBERRY RIPPLE FESTIVE FORTUNE Antica Sambuca Apple covered with Antica Sambuca Raspberry topped with Irish Cream Liquor

Antica Sambuca Raspberry poured over ice and lengthened with lemonade and apple juice

THE ITALIAN TOURIST Antica Sambuca Classic, passion fruit liqueur, lime and grapefruit juice strained over ice


Antica Sambuca Black poured over ice and topped with Cranberry Juice and garnished with blackberries.

Antica Sambuca Amaretto layered with Antica Sambuca Cherry topped with Irish Cream Liquor




EAT. DRINK. SLEEP December 2014


Hospitality & Catering The Smart Way Hospitality is one of the UK’s most exciting and fastest growing industries. It’s the UK’s fifth largest employer, with over 2.4 million people… and it’s packed full of diversity, opportunity and hard workers. The one thing that all employers rely on is the quality of their people. The more experienced and the better trained they are, the more that reflects on the reputation and performance of their company. The one thing that all apprentices look for is a company prepared to look after them. To train and help them develop their talents. To give them a future. The one thing that Smart Training and Recruitment do better than anyone else, is to help both employers and apprentices see potential. To discover the best in each other and work together so that everyone benefits.


Smart Training and Recruitment, a national and Ofsted approved training provider, has delivered over 13,000 successful Apprenticeships since opening their doors in 2003. And in that time we’ve helped over 2,500 businesses reap the rewards that Apprenticeship programmes offer. As an employer, you may already be offering apprenticeships or just thinking about it, but either way, Smart Training can help you make the move into the apprenticeship programme that best suits the needs of your business. Your business can gain a lot from having talented and motivated employees ready to learn the trade while gaining a nationally recognised qualification.

EAT. DRINK. SLEEP December 2014


Smart are immensely proud of the fact that Le Gavroche has recently taken on board an apprentice … that speaks volumes about their reputation. Many highly respected and reputable companies trust them to implement their apprenticeship programmes. There are many apprenticeship frameworks to choose from, including programmes in food and beverage service, hospitality and catering, professional cookery, and supervisory skills. All apprentices will receive the training that your business needs in a variety of areas, for instance, • Practical skills relevant to their job role • Customer service skills • Teamwork • Problem solving • English and Maths skills

From a learner’s point of view, the catering and hospitality industry offers career paths that reflect the dynamic nature of this sector and they offer the following Apprenticeship programmes at Level 2 and level 3: • Professional Cookery • Food & Beverage Service • Housekeeping • Front Office • Kitchen Services • Hospitality Supervision • Hospitality Services • To reflect the many advancement career options on offer, these Apprenticeships have several pathways. Successful completion of the Advanced Level Apprenticeship could lead to management or supervisory roles. For more information, contact Gill Rogers on 01983 475002 or email her at

Your business can gain a lot from talented and motivated employees ready to learn the trade while gaining a nationally recognised qualification. 37

Since 2003, we’ve delivered over 13,000 successful Apprenticeships...


As part of that success, we’ve helped over 2,500 businesses. That’s something we’re very proud of at Smart Training & Recruitment and we’re currently training over 2,500 learners within our 150 employer base who will soon be adding to our impressive results. Have you considered bringing fresh new talent into your organisation, or up-skilling your exisiting staff? There are many ways your company could benefit and you might also be eligible for a £1500 grant for taking on your first Apprentice* We are a leading and dynamic national training provider, approved by Ofsted, specialising in apprenticeships for 16-23 year olds and offer qualifications in specialist categories:

• Food Production • Front of House • Hospitality Services • Kitchen Services • Professional Cookery • Housekeeping • Hospitality Supervision & Leadership • Cleaning & Support • Business Improvement Techniques

Find out how your company can take advantage of our wide range of Apprenticeship opportunities

Tel: 0330 088 0888 E-mail: Web: Follow us on


* Subject to eligibility.


If Yes and You Have Not Recently Had a Fire Risk Assessment Then Read On…… As of September 2012 if you had not had a Fire Risk Assessment you would not of been alone, You would have been part of the 40% of Business’s in the UK that hadn’t either, now that was 2012 you may say, however do you really think things have improved dramatically since? We don’t either! Not everyone understands the consequences of failing to provide an up to date Fire Risk Assessment. Let me put it in simpler terms for you, any premises owner, occupier or a non-competent Assessor who breaches Risk Assessment Laws can face a Prison Sentence. One such non-competent Assessor found this out all too well when he copied an existing Risk Assessment and used it as his own, this ended up with a hefty fine and an 8 month Prison Sentence. The most infuriating aspect of these non-compliant business owners that risk lives and yes let’s reiterate that, RISK PEOPLES LIVES on a daily basis is actually how easy it is to abide by the law. Everybody

deserves to work in an environment that is safe from Fire, the worst part is that most employees who work under these neglectful bosses don’t even have the first clue that it’s happening and would not for one second think their workplace is unsafe and at risk of Fire. So, are you reading this knowing you are not compliant and thinking of rushing to get this sorted? Take into consideration the consequences before you rush, engage with a reputable company who provide Fire Risk Assessments, do some research and ensure you keep your working environment safer from the risk of Fire and even more importantly keep your staff safe from the risk of Fire before you too become a statistic.



Do You Employ More Than 5 People?

December 2014


EAT. DRINK. SLEEP December 2014


Hospitality Training I am often surprised at how ineffective hotel training programs are. The owner or manager spends big bucks on training that just doesn’t seem to stick. Inconsistencies and errors in customer service and group sales skills are the norm rather than the exception. I’d like to identify three forgotten, but critical, ingredients that are necessary for any training program to be successful.

1. Behaviour Modification

2. Time Commitment A second ingredient frequently missing in the approach to training is time.

Let me illustrate. Through the Training employees has become a paradox in the efforts of training, we want hospitality industry. On the one hand, training is behaviour to be modified for a the most essential ingredient in the effort to please certain length of time. For example, guests and increase revenues. On the other hand, the training of a football player for the traditional, often superficial training methods a specific game must take place in the period of utilized at many properties set the table for sub-par approximately one week. We expect him to give us a performance and low guest satisfaction scores. predictable response in terms of action for a period of 90 minutes, after which a new training process It’s not rocket science. takes place oriented toward next week’s game. Whether training an athlete, sales associate, medical In terms of an Olympic athlete, the training technician, front desk clerk, takes place over a period of several years, during or a waiter in a restaurant, which time we expect the athlete to perform in a the objective is to create predictable fashion in all of the competition leading in the individual both the up to and including the Olympic event. In terms of motivation and the skills, or front desk operation, we want the training to last for behaviour modification, so that he/she will respond as long as the individual is employed at the front and act in precisely the manner required. desk. 40

EAT. DRINK. SLEEP December 2014


the concepts of great customer service, 4) describe the property’s features and services, 5) go over regulations and benefits, 6) establish do’s and don’ts, and 7) solicit feedback.

Therefore, in terms of training for attitude and motivation, we expect the training to last as long as the individual is employed by the organization.

Following general orientation, employees are taken on a thorough tour and then assigned to their departments for a departmental orientation. A minimum of 3-4 hours of orientation is time well spent, but training shouldn’t end there. This is only the beginning!


Great training enhances skill, knowledge, and 3. A Process Instead of a Single Event attitude, and it also makes employees feel that Training is often viewed as a single event and management cares. Therefore, the requirements of not as a process. And it goes without saying that behaviour modification, a firm time commitment, substantial sums of money have been invested in and a clear understanding of training as an ongoing process, are crucial for success. so-called training without lasting results. Let’s begin with a typical employee orientation program for a hotel. The average orientation program is approximately 60 minutes in length, which probably equates to about 10 minutes of lecture followed by a 50 minute tour of the property. This is totally unacceptable. When new employees arrive at a hotel for their first day of work, they are anxious, excited, and highly motivated to please. This is the perfect time to 1) gather them together, 2) give them a motivational talk about the property and its vision, 3) explain 41

EAT. DRINK. SLEEP December 2014

Barlow Tyrie Present New Ranges for 2015 Barlow Tyrie manufacture numerous designs in traditional teak as well as marine grade stainless steel, powdercoated aluminium and synthetic weave. All are hard wearing yet beautiful, stylish and comfortable pieces for the garden, patio or conservatory.



The Monterey Range is Barlow Tyrie’s interpretation of mid-century modern design, inspired by Monterey Bay on central California’s Pacific coast. An elegant set of furniture built using quality materials and refined traditional construction methods.

The Titan Range is from our impressive new Rustic Teak Collection that uses traditional teak, cut from our A-grade of plantation grown teak, featuring knots and a varied grain pattern.

This refined style of a Textilene® cord chair and teak table with a ceramic table top, go together to create a truly impressive set of dining furniture. It’s reassuring to ‘know’ that our designer and craftsman have created a ‘true-classic’ in the making, with style and comfort.

This is part of the design ‘charm’. The black frames are crafted from powder-coated Aluminium extrusion. The name suits this robust design that is presented in a rustic look that will appeal to a variety of tastes and outdoor locations.

Monterey Range includes: Armchair and dining table.

Titan Range includes: Armchair, dining table and backless bench.

For more information please see:

For more information please see:



The Cayman Range; this style of furniture is modern, low maintenance and perfect for any outdoor living space. The range has a very contemporary design, combining a powder-coated Aluminium frame with non-stretch Textilene® sling (in 2 new colours) for the chair and sun lounger; making them comfortable without the need of a cushion. All tables are complete with our hard-wearing ceramic table top.

The Lavenham seat is made from FSC certified eucalyptus, finished with a coat of teak oil. This attractive seat is built to the same exacting standards as the teak seats in the Barlow Tyrie range with beautifully smooth, wide, flat armrests, giving lots of room to relax and a handy place for drinks or books.

Cayman Range includes: Armchair, dining table and sun lounger.

Lavenham includes: Seat. For more information please see:

For more information please see:

New additions to the Collection • Equinox: Dining table 300cm rectangular, with our hard-wearing ceramic table top and Counter-height dining carver chair (USA only). • Chesapeake: Dining table 280cm rectangular and Folding carver and folding side chair. • Materials: A wider selection of new Sunbrella® fabric colours and Textilene® slings, plus our hard-wearing ceramic table tops are available in 4 colours: Ash, Ivory, Storm (to special order) and Oxide.




The natural and Nordic look is very popular when we design and decorate our homes. If you wish to get the appeal of nature inside you home you should choose a solid hardwood floor as this will be the baseline for the feel of the house. Denmark’s largest producer of Solid Hardwood Flooring, Junckers, has now released three new varieties of the Solid Oak Flooring in the trendy shade of Driftwood Grey – in Oak Plank, Oak Plank Textured and Oak 2-Strip. I


EAT. DRINK. SLEEP December 2014

Position And Develop Your Brand For Long Term Success

Increasingly, hospitality businesses are adopting the skills of brand strategy and positioning that were previously associated with classic product-led brands, says Ian Dunstall, brand development consultant at hospitality design specialists Harrison. positioning? And how can they embrace it to best effect? First of all, we need to clear up exactly what this thing called a brand is. There are a multitude of definitions, but what they all boil down to is a simple idea: the creation of an experience which customers need or want, linked to a positive emotional association by the customers with the offer. This will enable the customer to positively differentiate the brand from the multitude of competitors. In a nutshell, brand positioning can, and should, create heightened profits and greater business stability. But there are some ground rules for operators to take on board from the outset.


ack in the 1980â&#x20AC;&#x2122;s, when I first stepped onto my career path in hospitality marketing, the brand was little more than a badge and a corporate theme in our sector. Now, more than thirty years later, its development has become a highly sophisticated science and a psychology which is absolutely crucial to creating that allimportant edge over the competition. What has changed over the years is that we are now in a vastly bigger marketplace, with a UK eating out industry currently valued at over ÂŁ40bn. As well as a constant tide of new and exciting entrants, a growing number of established brands are now celebrating over half a century of success. Brands need to continually evolve and develop to ensure they remain relevant and popular with their target market. They need to compete effectively with the ever increasing breadth of direct competitors, as well as cope with the other stretching demands on guestsâ&#x20AC;&#x2122; wallets and time. But why should operators turn their spotlight on brand


All great brands are built on a well considered strategy and clearly understood brand positioning. This means that everyone associated with the business, from owners to operators, customers to suppliers, has to have a shared understanding of what it represents and how it behaves and performs.

Our advice and guidance can assist you with your market strategy and all aspects of your brand positioning and development journey, and can be applied to both the creation of new concepts and the review and revitalisation of existing brands. If you are interested in further details, please do email me, Ian Dunstall, at Harrison on and also take a look at the company’s website.

Operators also need to be able to get inside the heads of the target customers they serve and be able to visualise, in full, the role they play in their customers’ lives. In particular, a business requires the development of strong brand values to associate positively and relevantly with their target market, and they need to know how their brand sets them apart from the competition. Crucially, brand strategy and positioning is an ongoing process and should not be seen as a ‘one off’. The brand needs to constantly evolve, and operators must observe and respond to the changing needs of their customers and to the competitive landscape. If they fail to do this, they will lose out. Thankfully, there is plenty of help out there for operators, not least from Harrison. Our portfolio of hospitality and architectural design services includes a dedicated brand strategy, positioning and development consultancy offering highly skilled individuals with significant sector knowledge.

And, if you have taken the time to read this article, I’d like to thank you for sticking with me – and I’d also like to congratulate you. You obviously already understood the importance of great a brand – now we just need to get on with the right strategy and positioning!


BIRMINGHAM: 15 Coleshill Street, Sutton Coldfield Birmingham B72 1SD Call +44 (0) 121 321 3030 Fax +44 (0) 121 321 3035 LONDON: 39 Margaret Street, London W1G 0JQ Call +44 (0) 20 7493 6397

MA k in g E n vi ron ME n tS w ork. A t HA rri Son , it’S w HAt w E do. As one of the UK’s leading international hospitality design consultancies, our focus is on realising creative environments. On brief. On time. On budget. Our design teams offer decades of valuable skill, experience and insight, across a broad range of market sectors. From bespoke one-offs, to brand rollouts across multiple sites, we can make your space work for you. Find out more about us, and our high profile clients, at

The chances are, that when you need something new or there’s a problem with your current tables and chairs, you pick up the phone and call Fred, Bill or whoever you always call, and hope he acknowledges and appreciates your call.

December 2014


Outdoor Furniture! If you would like to experience an alternative strategy, and deal with people who really understand outdoor furniture then please give us a try. We will happily call and see you to discuss your thoughts and ideas, and bring a few items along to illustrate the fineness of our furniture. It’s only when you actually get to sit on and feel the beautiful smooth hand sanded finish, look at the mortice and tenon joints all perfectly made, glued and screwed with the holes all neatly filled with matching dowels, that you appreciate what makes wonderful furniture. From then on you will never look at furniture in the same light again. Your customers will return again and again, talking about the wonderful new furniture you have. The odds are that when you do eventually replace our furniture there will be customers waiting to purchase it straight away. A win, win for you and your business. Interested? Call us on 01429 890808 or email We look forward to speaking with you very soon. Our British made, hand crafted furniture represents the very finest available on the market today.

Built For Beauty – Built For Comfort – Built To Last 46

December 2014

Daring to be DiďŹ&#x20AC;erent


design directory

0800 3345994 ARCADIA Bexleyheath 2013

Award winning interior designers 01227 771166

Leisure & Entertainment Interior Designers

01924 372 654

Nanu design offers a full Architecture and interior design service

Call +44 (0) 20 7493 6397 Creating award winning hospitality designs, great guest experiences and high revenue returns. LONDON: 39 Margaret Street, London W1G 0JQ

0116 257 3415


EAT. DRINK. SLEEP December 2014

hospitality tech

Why Investing in Hospitality Technology is Investing in Good Business As the wider hospitality industry continues to face a slow recovery, hotels should be looking inwards during this time with a view to ensuring that the technology they use to help run their facilities are best suited for the roles they have to perform. While many hotel organizations are wisely using this current economic downturn to adequately plan for the future through improved levels of technology and staff investment, many others are not heeding the warning signs and are instead shedding costs wherever possible – which can lead to disastrous consequences. No one knows for sure if the current ‘green shoots’ being reported in the media will lead to a rapid or sustained economic recovery, but all pundits agree that there is definitely some recovery and eventually the situation will improve. Will markets return to normal? The question to ask is what’s normal in the post-Global Financial Crisis (GFC) era? ‘Normal’ in 1995 meant something completely different to ‘Normal’ in 2015. Hospitality organizations that have currently heeded the warning signs that dynamic markets and changing industry requirements are part of the new ‘normal,’ and have taken the time to update or invest in the right technology and training, will be better placed to effectively conduct business in the market place of 2010, 2011 and beyond. To quote Bob Dylan ‘The times they are a Changin.’ hoteliers need to ask themselves - what are they doing to position yourself for this? In consideration of how investment in hospitality


technology can support business growth, rather than being an added cost, or unnecessary financial burden, to a hotel – it is important to look at what operational efficiencies the technology can bring, green initiatives, any improvements in staff activities and morale that can be delivered and how the technology will ultimately benefit the hotel’s revenue performance. There are many technologies that tick all of the above boxes, including: • Energy Management Systems • Revenue Management Systems • Property Management Systems • In-room technology • Sophisticated Telco Systems Consider Revenue Management technology: This technology is used in a wide variety of industries. In hospitality it is used to provide analytics that will increase rates and occupancy, track historic data, forecast future demand and set room and package pricing. These systems have a strong track record of significant revenue and efficiency improvements. ASP (Software as a Service) delivered Revenue Management (RM) systems for hotel groups, chains and independent boutique hotels, an opportunity to improve their market position, reduce their carbon foot print, bind together the organization with

EAT. DRINK. SLEEP December 2014

hospitality tech

a deeper understanding of organizational goals, become more knowledgeable of market trends in the industry and ultimately improve their bottom line. Equally as important, when considering whether to invest in new technology within the hospitality sector, is the need to recognize that technology is constantly changing and improving. Decision time frames are shortening. Hoteliers that have a good view on the future, realize that the technology decision they make today will only be relevant for the next 3-5 years AT THE MOST and are already planning next generation migrations. There is an onus on the vendors to also re-invent themselves and re-invent their technologies. The concept in 2009 – 2010 of having something ‘future proof’ is both outdated and naive. IDeaS Revenue Optimization’s experience is that there are many technology vendors in hospitality that fail to acknowledge the above reality.

As the hotel industry continues to move towards a more dynamic and inter-connected environment it is vital that the correct technology infrastructure is in place to meet this challenge. Technology must enable a seamless flow of process and procedure and decisions through all aspects of the business, thereby enabling a philosophy of managing by exception rather than on a day to day tactical basis Those hotel groups that fail to recognize the speed of change in technology and what this can bring to the business will find themselves significantly under prepared when the market starts to strengthen. While “its never too late” to act – there is a significant opportunity cost in doing nothing or worse still, cutting technology out of the day to day operations. For a hotel to effectively operate and ensure it is maximizing its incoming revenue, the right technologies needs to be in place. Through investing in the right technology at the right time, hoteliers will be ensuring that their facility(s) are able to effectively maximize their ongoing revenue capability now and into the future


EAT. DRINK. SLEEP December 2014

hospitality tech

Consumers Hungry For Mobile Ordering In this fast paced, constantly connected world, mobile technology is King. We don’t go anywhere or do anything without our phones or tablets. 1/3 of consumers This is translating into consumer habits with online want to use a mobile shopping showing 18% annual growth. The dining to speed up ordering out sector is also sharing similar success with 7% growth year on year. And recent research from Zonal and payment. Retail Data Systems and CGA Peach, has revealed

a growing appetite from consumers to use mobile technology as part of their leisure experience.

Zonal’s chief executive, Stuart McLean explained: “Consumers regularly use mobile technology for online shopping and our research indicates there is significant interest to use mobile ordering and payment when going out for a drink or something to eat.”

A ‘virtual waiter’, iOrder allows customers to avoid the rush at the bar and browse, order and securely pay for food and drink from the comfort of their table. It also allows operators to keep control of the system in-house, from branding to data capture and cost controls.

With a third of consumers (34%) interested in using their mobile devices to speed up ordering and payment for food and drink, rising to more than half (54%) of 18 to 24-year-olds, Zonal’s iOrder can provide a solution.

iOrder is fully integrated, and therefore doesn’t require third party hardware, enabling orders to be directly passed to the till. Without integration, orders can easily be missed, defeating the objective of reducing waiting times and improving customer service.


December 2014



hospitality tech

Operating an integrated mobile order app, such as iOrder, also means no re-keying is required, saving valuable time. Also, operators are reassured that the correct price and any promotions are always applied as the data is fed from the EPoS system. The integrated nature of iOrder also means that out of stock items won’t appear on the app, saving time and reducing customer frustration. However, only 6% of consumers currently use online payment methods as, according to the research, they don’t trust nonbranded solutions. Indeed, consumers are far more likely to engage with an own-brand ordering device than that of a third party. Companies are also more likely to promote the service and engage with the process if they have outright ownership and a flat fee structure, which iOrder offers. Stuart added: “We need to make life for consumers as easy as possible. The brands that identify the systems and processes to achieve that will be in pole position. However, if they are to win the race they also need to raise awareness and confidence in mobile ordering and payment. To build further customer loyalty and confidence, which is so important in mobile ordering, iOrder can easily be personalised to a company’s brand.” Contact Zonal for the full story on 0800 131 3400 or email

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currently use online payment methods as, according to the research, they don’t trust non-branded solutions. 51

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Restaurant Mobile Epos To Quadruple By 2015

December 2014

Mobile and tableside electronic-point-of-sale (EPoS) are emerging as leading technologies for customer engagement within the hospitality sector. How to serve guests that live a digital lifestyle is top of the agenda for restaurant and hotel businesses and as a result the industry is seeing aggressive installation plans in place for mobile payment, tableside payment and tableside ordering. Key findings of a Customer Engagement Technology (CET) Study by Hospitality Technology magazine show that the number of restaurants with mobile EPoS facilities is about to go through the roof with 68% of respondents planning to accept mobile payments in 2015, more than four times the current figure. Fast food restaurants currently lead the mobile payment adoption rates with all other restaurant types expected to follow soon. Tableside EPoS for ordering and payments are also both expected to triple to 42% and 44% respectively by 2015. Meanwhile hotels are seeing similar EPoS technology scenarios with the biggest growth area being the use of mobile tablet devices for check-in/ check-out. By 2015 the adoption of this technology is expected to quadruple to reach 64%. According to Hospitality Technology magazine: “Mobile is at the heart of every restaurant’s CET strategy and is playing a vital role in how guests engage with their favourite restaurants. Customers want to be empowered, and mobile is their vehicle of choice because it offers convenience, connectivity, and easy access to information to assist with purchase decisions”. Supporting this claim, Dan Brown owner of EPOS.CO.UK a specialist in electronic-point-of-sale technology for retail and hospitality said: “We’re currently experiencing a surge


hospitality tech

of interest in both mobile and table-top technology from businesses looking for a cost effective and smart way to serve their customers”. The advantages of mobile and tableside EPoS reach both the customer and business. For the customer they include a faster and more personalised service, and also more control over their order and payment. In return these deliver increased loyalty, turnover and sales, as well as competitive advantage to the business owner. The mobile nature of this type of EPoS is also particularly attractive to businesses in terms of its flexible usage and cheaper running costs in comparison to the more static and traditional EPoS. The latest hospitality companies to invest in mobile and tableside EPoS include restaurant chain YO! that claimed to raise service efficiency and improve its payment process for customers through a mobile payment solution. Restaurant waiting staff can capture and track orders electronically, and also raise bills on the spot when requested by the customer. According to the mobile EPoS provider, Omnico: “This handheld device-based software puts full EPoS capabilities at staff’s fingertips. Order accuracy and efficiency have been boosted, the payment process transformed, and the YO! Sushi dining experience has gained a new service edge”. Pizza Hut meanwhile is a trialling an interactive table that allows guests to build and order their pizza using a table-top touchscreen. After sending the order, customers can also play games at the interactive tables while they wait for their pizza. For more information on EPoS visit 53

EAT. DRINK. SLEEP December 2014

The challenge in the hospitality sector has always been to keep customers coming back...

Hospitality businesses now have a host of tools to analyse and map their customer journey and ensure repeat custom in future. A recent study by Forbes showed that itâ&#x20AC;&#x2122;s 80% easier to keep an existing customer than to create a new one, and with the growth and popularity of mobile apps, hospitality businesses now have a host of tools at their disposal to allow them to truly map their customer journey and ensure that customers keep coming back for more. Mobile apps provide a direct line of contact to your customers - so they can be used to send out offers and deals directly â&#x20AC;&#x201C; and when they are connected to your booking system, automated rules can be used so when bookings fall below a certain percentage of covers for that day, the offers can be immediately sent to everyone with an app. Imagine being able to send out offers for a given afternoon with low bookings and have a full venue without much effort or maintenance.


The growth of iBeacon proximity technology is also a fascinating development. Businesses can now use them to show a reminder at particular times or at certain points in the customersâ&#x20AC;&#x2122; movement inside, and outside, the business premises. These kinds of prompts have not been possible until the growth of mobile apps which can directly connect businesses with their customers no matter where they are. Many solutions, such as Echoday, are bringing these powerful tools to the market, allowing small to medium sized businesses within hospitality sector the ability to easily run their own loyalty/rewards program backed with strong marketing and booking management functions. With other competitors looking to enter in the coming year, it looks like 2015 may well be the year many of us release our own mobile app and take advantage of how they can be used effectively.


In the highly competitive hotel industry, the ability to provide the service that guests expect and value – from television content to WiFi – can help set a hotel apart from rival venues.

WIFI CONNECTIVITY The average UK adult spends almost four hours a day online, or on non-voice mobile and tablet activities . From the moment a customer enters the hotel lobby, they expect to be able to use their devices, and this continues to their hotel room as well as in the restaurant and bar areas. Informing them that there’s no WiFi is no longer an option and explaining that they need to pay for Wifi is rapidly becoming as big a problem, particularly for 4* and 5* hotels. WiFi is vital to the modern guest – particularly business travellers - and according to research by The Cloud , 1 in 5 people using WiFi out-of-home do so to check their work email. Fast WiFi, which allows guests not just to check and send emails, but also access social media and all other online services throughout the hotel, is a must. It is also a key revenue driver, particularly in the hotel bar: 36% of consumers would stay longer in a venue which offered WiFi, and 1 in 10 would purchase more than they would otherwise. It is also important to remember the converse –

that many customers would be put off staying in the bar if there is poor quality WiFi, or no WiFi.  

DRIVING FOOTFALL Mobile has also made us a contentrich society and we have become accustomed to having access to great content wherever we go. As a result, the expectations of hotel guests of the entertainment in their hotel bar have changed. Live sport presents a key opportunity to drive additional footfall into the hotel bar, attracting both hotel guests and non-guests alike. According to research , over 8.3 million people have ever watched live sport in a hotel bar and nearly half (42%) of consumers will stay longer in a hotel bar when live sport is being shown. The atmosphere and camaraderie created by people watching a great game in the hotel bar can be relied on to attract both guests and non-guests to join in the fun and bring the bar to life. The study, which surveyed out-of-home sports viewers, also revealed that more than one in three (36%) are more likely to go back to the same hotel bar if they show live sport and 30% will then stay in the bar after watching. The revenue potential is clear – showing sports within a hotel bar area can attract both

December 2014

The mobile boom has impacted many industries in many ways. Hoteliers in particular have had to deal with a huge shift in customer behaviour – from their approach to booking rooms, to their expectations when staying at the hotel.


hospitality tech

hotel guests and non-guests alike. Equally, extending the WiFi beyond individual rooms and into the public places of the hotel is a great way of allowing your guests to stay online – whether to monitor emails or to check results for their own team – while they enjoy the live game in your bar.

GET SPORTS READY This season on Sky Sports, hotels can show more than 800 live football games, including 116 live Barclays Premier League matches, European and international clashes, as well as rugby action from the European Champions and Challenge Cup, PRO 12 and French Top 14. Sky Business has recently redesigned its package for hotel bars to enable more hoteliers to offer Sky Sports HD content, and take advantage of the free products and services available in Sky’s ‘Go Further’ range – such as Sky WiFi via The Cloud, the Sky Sports PreviewLIVE website and online training for making the most of sport. Hoteliers can call 08442 414 649 to learn more about the new hotel bar only package or take-up the existing offering, which includes the full Sky package in both the bar and hotel rooms.

eMarketer study: Customer Satisfaction Monitor, April 2014. Survey of The Cloud users in the past 24 hours (Unweighted base 25,749) 3 Source: Ipsos Mori OOH Panel Jul ‘14 Fieldwork dates: 10/07/14- 06/08/14 Unweighted base size: 2,529 4 Calls cost 5.1p per minute (plus 15p connection fee) for BT customers. Calls from other providers may vary. The Hotel Bars Only agreement is available to new and existing Sky customers. Existing customer may switch from their current agreement if they are out of minimum term. For Terms & Conditions, visit 1 2


MacKnight, the leading processor of Scottish and Norwegian Farm Raised Atlantic Salmon, is launching its Highland Farms brand into foodservice, which includes: Salmon Mignons, Smoked Salmon Bacon, Salmon Breakfast Sausage and Salmon Burgers – the first of their kind and a healthier alternative to meat.

December 2014



Made from 100% premium Atlantic Salmon, this new and innovative seafood range (which can be supplied as chilled or frozen) provides a more ‘accessible’ healthier lifestyle option - reinforcing MacKnight’s positioning as ‘the salmon specialists’ diversifying the category. The range includes:

• Salmon Mignons (24 mignons in a case) - available

in a variety of flavours including: Green Tea and Ginger, Lemon and Pepper, Dill and Juniper, Sweet and Smokey, Lime and Chilli – the product delivers a perfect centre of plate gourmet experience and stunning presentation.

• Smoked Salmon Bacon (250g bacon skin wrapped – 12 in a case) - cured with rock salt, maple syrup and specially selected spices. Once cured, it’s air dried and gently smoked for 48 hours. High in Omega 3.

• Salmon Breakfast Sausage (160 x 30g sausages in a case) – created to replicate a traditional English breakfast sausage, it has the great sausage flavour but with all the healthy lifestyle benefits. High in Omega 3 with no trans fatty acids.

• Salmon Burgers (100g x 48 burgers in a case) - fully

versatile, great value and high quality protein. A fantastic alternative to a meat pattie, Salmon Burgers are high in Omega 3 (5.2gr per 100gr serving) and contain no transfat.

• Flavoured Hot Smoked Portions (100g IVP, 50

in a case) - these hot smoked portions are skin wrapped with an assortment of flavours including: plain, peppered, ginger lime & chilli and tomato & basil. The salmon portions are marinated then smoked over oak wood chips for a minimal period - creating a juicy finish with mild smokey overtones. Available fresh or frozen.

Tony Ingham, Chief Commercial Officer for MacKnight Ltd says. “Highland Farms leads the way with its great tasting ‘alternative’ salmon products which require quick and easy preparation whilst providing a delicious (and adventurous) nutritious meal for diners.”


For foodservice enquires contact


Luxury lifestyle restaurant Nozomi is announcing the launch of its new look in September 2014.

December 2014

The new design is based on a 1920’s Art Deco theme with silver and metallic colours and a striking silver bar with dark woods. The new décor is classic Art Deco with natural light shining through a panoramic glass atrium, oak and wenge inlaid floors, metallic walls and luxuriously soft leather banquettes. The front of house cocktail bar includes a stunning black, granite counter and bespoke silver-grey leather seating. Nozomi is also delighted to announce the fresh and surprising new contemporary Autumn and Winter menus based on contemporary Japanese favourites – such as black cod, Wagyu beef and lobster tempura - infused with a European twist. Nozomi sources the very finest seafood and ingredients from all over the world. The emphasis is on creating simple, sharing dishes, beautifully presented and delivered with Nozomi’s first class service. A new exciting addition for the growing health and fitness conscious clientele is a special Superfood menu (available upon request). A pioneer in the luxury industry, Nozomi will be the first 5 star restaurant to offer a super 5 star delivery service delivering to SW1, SW3, SW5, SW6, SW7, SW8, SW10, W1, W2, W8, W10, W11, W14. Launched as a benefit for it’s music lover customers, Nozomi is now hosting weekend Bacanal Brunch Parties all day on Saturdays. Launched in Knightsbridge, London, in 2005, Nozomi has already developed a prestigious reputation based on fusing an elegant and exciting atmosphere with acclaimed cuisine. Nozomi has a unique focus on the music ethos which makes the restaurant a brand of it’s own, attracting an international jet set crowd. With the re-design, Nozomi is anchoring itself as the must visit destination on the London culinary scene. Nozomi’s heritage is impressive. The restaurant has won eight consecutive AA Rosetta Awards for culinary excellence, three best restaurant awards from the London Club and Bar Awards (2006, 2011, 2013), and was recently best runner-up 2013 for the Best London Restaurant and Best Bar at the London Lifestyle Awards, beating out competition from Japanese restaurants such as Nobu and Zuma. As well as the new look Nozomi London, this hot restaurant is now launching three new franchises in Riyadh, Doha and Nicosia with many more to come. Speedily becoming one of the top hot Japanese restaurants globally, Nozomi’s celebrity clientele include speedy world champion runner Usain Bolt who was spotted there most recently on the 27th August 2014 as an addition to the already rapidly growing roster of A-list clients including Jay Z, Rihanna, Cara Delevigne, Nicole Scherzinger and The Saturdays just to name a few.

Nozomi 14-15 Beauchamp Place, London SW3 1NQ t: 020 7839 1500



Textiles Philip Watts Design +44 (0) 115 9269756

Hi Spirits +44 (0)1932 252100

Tevalis 01923 294446


FRIMA +44 (0)845 680 3981



Tableware Barry Perrin +44 (0)1992 611415

WRS +44 (0)1933 533880

BALMORAL TEXTILES (028) 90617431

Tableware +44 (0)1248 600656

Vintage Neon creations +44 (0)1204 655866

POS Cuisine Quip +44 (0) 118 957 1344

Coffee/Coffe Machines

Flexfurn +44 (0)1242 524777


INDEX PLASTICS 01256 843 844

Kimbo +44 (0) 208 987 9070

Coffee Services +44 (0) 843 289 2109 OASIS GRAPHICS +44 (0)1242 524777 Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics e: t: +44 1628 532003 w:

Interiors & Design

Jura +44 (0) 800 552 5527

58 42 56 48

“Travel Companies, Hotel Chains, Restaurant Owners and the entertainment industry rely on Point of Sale accessories to successful promote information to their customers. Point of Sale accessories enable highly visual placement of information such as menus, instructions, safety, pricing and many other promotional materials. The ability to source POS components fast and receive it when and as you expect is fully understood by the Index team. We deliver what we promise, so you can deliver what you promise.” Index Plastics Limited, Unit D,The Loddon Centre, Wade Road, Basingstoke, Hampshire, RG24 8FL,

CUBBINS 01434 604 181

T: 01256 843 844 E: W:

DEALERS is a one stop warehouse for all your design needs. Always 7,000 different items in sock including new, old, antique, and vintage furniture plus all types of home & living accessories, garden ornaments, structures and statuary plus much more at our extensive showroom and acres of outside wonders. Everything you need if you are in business for retailing, displaying, refurbishing, dressing & all types of design projects. Visit us either at our website www.dealers-uk. com or in person at our huge premises in the countryside. 01743 761241

To advertise in the directory please contact Andy Bell on 01843 448443 Prices from £120 for the year.




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Eat Drink Sleep - December 2014  
Eat Drink Sleep - December 2014