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Eat. Drink. Sleep January 2015

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Eat. Drink. Sleep January 2015 4 News 10 Events 32 Annual Review 50 Directory To find out more visit our website:

01435 860 000

EAT. DRINK. SLEEP January 2015

Restaurant News Harrison Catering strengthens business development team Harrison Catering Services has appointed Sonja Rowe and Robert Coe as business development managers. They both join the caterer with more than 20 years’ experience across all sectors and in both operational and business development roles. Rowe will be responsible for business development in the independent school market and business & industry sector, which are both areas in which she has specialised previously. Meanwhile Coe, who has spent the past five years focused on maintained schools, will lead the business development in this sector. Vernon Cox, business development director, commented: “We are delighted to welcome two such high calibre business development specialists as Sonja and Robert to the Harrison team. They both bring an abundance of professional expertise in their fields which will further strengthen Harrison’s position in these sectors of our business.” Contract caterer Geoffrey Harrison launches charitable foundation

Plans for hotel at Doncaster shopping centre A planning application has been submitted for a 56-bedroom hotel as part of a wider development within the Frenchgate shopping centre in Doncaster. The hotel would be located within a redeveloped five-storey property, currently occupied by offices, above the shopping centre. It is one of three planning applications that have been submitted by the owner and manager of the shopping centre, Frenchgate Limited Partnership (the Partnership), for a new hotel, gym and multiplex cinema.


Greece is the Word for London Restaurants London’s cuisines du jour are always on the change. Peruvian and Mexican have been big players recently, while Spanish continues to boom. But recently we’ve seen an outing for an underrated and often overlooked Mediterranean cuisine: London is getting its Greek on. Not so long ago, tackily dressed-up tavernas were all Greek cuisine had to show for itself in the capital, with ouzo and hummus the height of the offering. Restaurant, wine bar and deli Ergon was among the recent newcomers to buck the trend when it opened near Oxford Street late last year, while popular pop-up turned permanent restaurant Peckham Bazaar also helped put Greek food on the map with its Balkan dishes and Greece-dominated wine list. In 2014, Greek restaurants have exploded in popularity. This summer saw Greek grill 21 Bateman Street open in Soho, followed closely by contemporary Hellenic eatery Opso in Marylebone. Greek deli The Life Goddess opened a second deli in Kingly Court, near Carnaby Street, just over a month ago, and this week will see the launch of The Greek Larder in King’s Cross. It doesn’t stop there, with international Greek restaurant chain Milos due to open before the end of the year on Regent Street.

The cinema application includes four new restaurant units between 3,500sq ft and 4,300sq ft in size. Operators to be targeted for the hotel will be those who currently do not have a presence in the area. Alongside the independent Earl of Doncaster hotel, the town has properties branded by Best Western, Ramada Encore, Premier Inn, Travelodge and Campanile. Paul Devlin, asset manager at the Partnership, said: “Our ambition is to provide a complete shopping and leisure destination for the area, coupled with unrivalled accessibility and customer experience – and this week’s news is a major step towards delivering this.”

While all these restaurants have very different offerings, their common link is daring to move away from the established line-up of dips, pita breads, kebabs, Greek salads and mezze dishes; they are more authentic and more willing to experiment or fuse Greek ingredients with techniques from other cuisines. Theodore The Real GreekBefore the latest onslaught of Greek openings, it was Theodore Kyriakou (pictured left) who had made the cuisine’s biggest dent in the dining scene with his chain The Real Greek, which he has since sold. Now it is the same man who is opening The Greek Larder, a restaurant and food shop focused on bringing the best of regional Greek produce to London. ‘I am very pleased to see this surge in Greek cooking in London,’ Kyriakou told us. ‘I think there’s lots more to come, too.’ He went on to explain that he holds Greece’s current poor economy partly responsible, suggesting that ‘young entrepreneurs in Greece are aware that they are better going abroad to start a business than doing it on home turf’. He also believes that ‘London is by far the best place in Europe, if not the world, to be in the restaurant business right now’. On the part of consumers, he reckons London’s diners are always on the lookout for something new, and that ‘right now Greek food ticks that box’. The Greek Larder officially launches on Friday.

British pub chain JD Wetherspoon has decided to stop serving Heineken products in all of its British and Irish pubs following a row over beer supply to its new Dun Laoghaire pub.

A change in the law has come into place in Scotland which lowers the legal drink-drive limit to the lowest in the UK. England, Scotland and Wales have had the limit of alcohol consumed before driving at 80mg per 100ml of blood for a while now, but Scotland have just reduced the limit to 50mg after a unanimous decision by the Scottish Parliament, with road safety campaigners and experts, as well as the majority of the public all backing up the decision.

The dispute with the Dutch brewers began when Heineken refused to supply lager and Murphy’s Irish Stout to its soon to be open Northern-Irish branch, and asked for a personal guarantee from John Hutson, Wetherspoon’s chief executive, to provide any other products for the venue. Wetherspoon chairman Tim Martin said: ‘We have been trading with Heineken for 35 years and they have never requested personal guarantees before. ‘It’s obstructive to do so now, especially when we made record profits of around £80 million last year. ‘The refusal to supply Heineken lager and Murphy’s just before the opening of our new pub in Dun Laoghaire, which represents an investment by us of nearly €4m [c.£3.16m], is unacceptable and hard to understand.’ It’s understood that the disagreement was over payment issues. According to the pub chain, Heineken requested that Hutson offer personal guarantees to pay all Heineken bills if Wetherspoon did not pay them. ‘We are aware of the comments made by JD Wetherspoon and its Chairman this morning,’ said a Heineken spokesperson. ‘Heineken UK has had a long standing and successful relationship with JDW in the UK market over a 35 year period, and it is unfortunate that commercial issues in Ireland between Heineken Ireland and JD Wetherspoon have led to the current situation. ‘We are seeking a resolution as soon as possible, and it is not our intention to comment in any further detail at this point.’ A previous disagreement with Diageo caused Wetherspoon to no longer serve Guinness in Ireland

Scotland’s previous limit of 80mg – which England and Wales will be maintaining, despite the Scottish Government previously seeking a joint approach with Westminster – is the highest drink-drive limit in Europe, being the law only in the UK (now with the exception the Scotland Drink Drive Limit) and Malta. The new limit of 50mg brings Scotland in line with much of the rest of Europe, including Germany, France and Ireland.

Westminster – as well as other groups and people against the change – have argued that this change in the legal limit would have little to no effect on “high risk offenders”, and so reducing the limit is simply an unnecessary change. In 2012 it was recorded that an estimated 230 people were killed in incidents related to drink-driving, which is around 13% of all road-related deaths at the time. This large number of drink-driving related incidents related to drink-driving helps to highlight the meaning of those campaigners who are passionate about this change, and perhaps why so many have agreed to its implementation. What are your thoughts on the change, would you like to see the Scotland Drink Drive Limit introduced in England and Wales?

‘We have challenges and they need to be addressed,’ he said. ‘I’m a little bit tired Some strains of agave are at risk of of producers selling the fairytale story becoming endangered if their use isn’t of mezcal and avoiding this complex managed, announced agave expert Iván discussion. There’s many things to Saldaña at a recent talk on the plant. consider and it’s not an easy story.’

Mezcal Agave at Risk

The increase in popularity of mezcal - and especially mezcals made from wild strains such as Tobala that can’t be propagated and can take decades to grow - is placing strain on populations. ‘There’s a problem with the increased popularity of wild strains of agave such as Tobala; the speed it grows and how quickly it is used was in balance before. Now we’re risking a little bit to put some wild varieties in danger,’ Saldaña said.

Saldaña was talking at agaveria El Nivel, where he led a tasting on his mezcal Montelobos, which will be coming to the UK in the new year through Mangrove. A certified organic mezcal at 43.2% abv, the nose has fresh sea grass aromas mixing with lemon and peach, plus a hint of spicy chilli and sandalwood. Tasting reveals a relatively soft mezcal with gently roasted agave notes mingling with fruity peach and orange before some sweet caramel ‘We should ensure that the pace of and spicy cinnamon and black pepper utilisation of wild varieties is equal to the rounds things off. populations of the wild varieties. A lot of He presented another product - a chilli producers aren’t doing it sustainably, but liqueur - as well. Called Ancho Reyes, it’s the brand owners aren’t the only ones to a sugarcane-based spirit in which ancho blame - they’re not the ones taking the peppers are macerated in stainless steel agaves at source - the palenqueros have vats for up to six months. With sweet to take responsibility as well.’ chilli-tomato aromas, this 40% abv He suggested that bartenders should liqueur definitely ticks the spicy chilli ask where producers’ agave comes from, box on the palate, with a rounded sweet whether they work in a sustainable way, spice and a touch of smoky paprika. It and where the wood used in production would do good service in hot chocolates is sourced from (‘because Oaxaca has the or in spicy Negroni twists, to name only a second biggest deforestation problem in couple of ideas. Mexico’).

Both will be joining the Mangrove portfolio at the start of 2015.



Drink Driving Limit Reduction For Scotland

January 2015

Wetherspoon ends Heineken partnership

Bar News

Supporters of the change argue that reducing the limit will send a message to drivers that even a single drink may impact on your ability to drive safely, and thus reduce the number of deaths and injuries received in drink-driving related incidents.

EAT. DRINK. SLEEP January 2015

Hotel News

Uk Hotel Market Looking Good, According To Latest Hrs Research

London and Edinburgh Top New Year’s Eve Travel Destinations

New research by hotel solutions provider HRS has revealed that hotel rates in each of the UK’s top destinations have seen increases compared to Q3 2013, showing that confidence is returning to the British economy.

London and Edinburgh are the top two destinations for UK travellers for New Year’s Eve, according to new data released by hotel comparison website Trivago.

London has remained Europe’s most expensive capital to stay in for the last three quarters of 2014, seeing an increase of more than 17%, compared to Q3 in 2013. Average room rates in London are now reaching nearly £134. This places the UK’s capital ahead of Zurich and Copenhagen, which have average room rates of £119 (€152) and £111 (€142) per night respectively. Another capital city, Edinburgh, keeps hold of its position as the second most expensive in the UK (£119) after seeing a significant increase of almost 18% in average room rates compared to this time last year. Interestingly, the Welsh capital also increased by over 18% compared to Q3 2013, but still manages to offer the cheapest option for bargain hunters, with room rates costing an average of £81 per night. Leeds has seen the biggest growth with a 27% increase in room rates compared to the same period last year, with rooms averaging £84 per night. Jon West, managing director of HRS for the UK and Ireland, said: “The UK is on track to be the fasting growing G7 economy this year and this could be reflected in the price increase of hotel rooms across the nation. Thanks to the economic recovery, tourism is picking up again and it appears businesses are also starting to feel more confident in sending employees back out on travel. “Regional capitals are often popular destinations, which can explain the rate development in London, Edinburgh and Cardiff. Leeds’ room rates could have increased thanks to the legacy of Tour de France, which kicked off in Yorkshire this summer and attracted much media attention, showcasing the area to potential visitors.”


Based on searches made since October 1, for any number of nights including December 31, London is the most popular destination followed by average of £147 per night, with four star Edinburgh and Amsterdam. hotels the preferred choice (47% of hotel Edinburgh has seen hotel prices soar searches.) by 146%, with an overnight stay on Denise Bartlett, Trivago’s UK press officer, December 31 costing an average of said: “Edinburgh was criticised earlier £241, compared to an average of £98 this year for price hikes of 36% during per night during December. the Fringe Festival, when hotel prices Trivago reports that the ‘staycation’ is increased from an average of £144 in a popular choice this New Year’s Eve, July to £196 in August. with Manchester, York and Glasgow “Hogmanay is one of the largest New also making the top ten. Year’s Eve celebrations globally and it Only two long-haul destinations made is unsurprising that hoteliers want to the list, New York (8) and Dubai (6) take advantage of the influx of visitors. with Paris coming fourth and Dublin However, at an average of £241 on 31 coming fifth. December, Hogmanay price hikes are significantly higher than those for the New York was found to be the Fringe Festival. most expensive destination with an overnight stay on December “On the other side of the coin, hoteliers 31 costing an average of £407. in Manchester should be commended Manchester is the only city with for keeping their prices stable, despite no price hikes, the cities average being the seventh most popular throughout December and on New destination among UK travellers this Year’s Eve is £110. New Year’s Eve. At an average of £110 on 31 December, Manchester is the second Trivago also found that UK travellers cheapest destination out of the top ten, will stay an average of four nights for after Glasgow at £90.” their New Year’s break, spending an

Supercity Aparthotels Supports Crisis at Christmas For the third year running, London based Supercity Aparthotels is donating suites to Crisis at Christmas volunteers over the festive period. Ten complimentary suites will be available across the portfolio, for those working in the capital’s shelters during the annual charity event. In addition to supporting Crisis’ Christmas campaign, the family-run aparthotel group will be donating funds to the national charity for single homeless people, raised by a collection box for guests and staff throughout December. Alexis Burton, Supercity Aparthotels MD, said: “Crisis volunteers give up their Christmases to help those less fortunate, so we’re so pleased to be able to offer them a welcoming place to stay while

they do such valuable work. Crisis is a charity we support throughout the year and we look forward to maintaining this relationship.” Ian Richards, head of Crisis at Christmas, added: “London sits at the heart of Crisis at Christmas, with 8,000 volunteers set to help almost 4,000 homeless people in the capital. We rely on the generous support of others to make it happen, which is why we’re so delighted to have Supercity Aparthotels on board for a third year.” Supercity Aparthotels has three locations in London – Templeton Place and Nevern Place in Earl’s Court, and The Rosebery in Clerkenwell. For more information, visit

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[Event Description Heading] [To replace any tip text with your own, just click it and start typing. To replace the photo or logo with your own, right-click it and then click Change Picture. To try out different looks for this flyer, on the









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.











EAT. DRINK. SLEEP January 2015


The Hospitality Show 2015 The Hospitality Show returns to NEC Birmingham this January (19th-21st) to celebrate the very best of British hospitality. Britain’s largest hospitality event of 2015 will showcase the newest business innovations, provide a platform for established and emerging companies to display their products and put more emphasis on the developing culinary world than ever before.

The show floor is the perfect place to network and do serious business, with the event consistently attracting high quality exhibitors and special guests sourced from across the industry. Below are just some of the highlights that visitors can expect to see while at the show. Get Face to Face with a Business Mentor The Business Mentors are back and their skillsets are more diverse than ever. The highly popular scheme returns to The Hospitality Show offering show visitors the unique opportunity to book free 15-minute one-to-one sessions with some of the most varied and respected players in hospitality. British Chef a Natural Showstopper Culinary heavyweight Simon Rogan is set to bring The Hospitality Show to a fascinating close, with a notto-be missed interview covering his burgeoning empire of restaurants and rise to prominence as one of Britain’s most unique and respected cooking talents. See the Ten Best Hospitality Products of 2015

This time around the core focus for the show is the ‘Best of British’ – a launch pad for everything new and great in British hospitality. Focus areas include: hotels, restaurants, pubs, cafés, delis and the cost sector, with the show providing a showcase for cutting edge products and services from the core fields of food & drink, technology, catering equipment, interiors, tableware and careers.


The show is set to crown the industry’s ten most groundbreaking new products, alongside a glittering people’s choice winner – as part of its new Star Product Awards scheme. The Star Product Awards are open to all exhibitors and will shine a bright spotlight on the latest, greatest new arrivals from the worlds of food & drink, technology, catering equipment, interiors and tableware.

Not only will the Star Product Awards give exhibitors a pedestal to showcase their latest innovations to the industry, show visitors will also be treated to a scintillating first-look at some of the products that will help set the British hospitality agenda in 2015. Insight and Inspiration Business Briefing Stage



Crowd-funding; keeping pace with a burgeoning high street; smarter menu planning; profiting from savvy design; breeding staff loyalty; forgotten foods; craft beer; competing with the casuals; all this and more when the beating heart of The Hospitality Show 2015 – the Business Briefing Stage – kicks into life this January. World Class Culinary Competition Returns One of the world’s premier culinary competitions, Salon Culinaire, has been updated with format changes recommended by a panel of top chefs. There is a new online entry system and iPads will also be used for food photography to provide more constructive feedback for competitors. There will also be two award ceremonies each day – a new one after lunch in addition to the traditional presentation at the end of the day.

EAT. DRINK. SLEEP January 2015


Demos and Advice from Top Chefs The Staff Canteen Live is set to make its debut at the event adding stimulating kitchen demonstrations and practical advice from big name chefs including Michelin-star chef Adam Stokes, Chef Patron of Midsummer House, Daniel Clifford, Executive Chef Gary Jones and Head Pastry Chef, Benoit Blin, both from Le Manoir aux Quat’Saisons. Every Equipment Innovation in One Place An array of international catering equipment suppliers are set to take centre stage at the Hospitality Show 2015, providing visitors with a unique overview of industry trends, technical developments and product innovation.

Technology Hub to Attract New Ideas and Ways of Thinking Ground-breaking technology is, yet again, set to play an integral part in The Hospitality Show. Leading exhibitors such as Aircharge by Ergo and EPOS specialists, Acorn Hospitality Systems, will be on hand to guide show visitors through some of the very latest industry innovations, while the HOSPACE Hub will offer an informative seminar programme encompassing the very latest trends and insight, including sessions on increasing efficiency and winning loyalty through technology. For further information please see : and follow us on Twitter: for everything Hospitality.


EAT. DRINK. SLEEP January 2015


rexmartins My name is Martin Porter the managing director of rexmartins and I’ve worked in the catering industry for over 30 years. I started my own refrigeration business in 1986 and sold the business to a large corporation in 2007. I’ve worked on many projects from single outlets to large organisations with multiple sites including hotels, restaurants, bars, shops, schools, hospitals, office complexes and stadiums. I became aware of a gap in the market delivering expert knowledge and experience, from which I felt many other businesses would benefit and deserve the same professional service, and this resulted in the creation of rexmartins. We pride ourselves in guiding you to achieve the best products for your business, offering quality service and technical support to our customers throughout their experience with us. Rexmartins provides established brands from all sectors of catering supplies and equipment, front and back of house products and air conditioning.


Over the next few months we’re exhibiting at three large catering and hospitality shows namely, The Hospitality Show at the NEC Birmingham, Pub 15 at Olympia London and Casual Dining at the Business Design Centre Islington. These shows offer the opportunity for our customers to view a small sample of our products, as well as benefitting from our team’s extensive product knowledge. We view our expertise as one of our most valued qualities, guaranteeing security and comfort that your enterprise is making the right decision on purchases. We will be showcasing a variety of crockery ranges from well known brands, alongside state of the art catering equipment. We deal directly with all the major manufacturers and have excellent relationships with all the companies in our industry, as we have been working with them for many years. This enables us to supply the latest products at the very best prices and warranties.

EAT. DRINK. SLEEP January 2015


Visitor registration now open

Casual Dining 2015 Already an essential date on many hospitality buyers calendars, Casual Dining is all set for a successful Casual Dining’s exciting two day second edition next year on 25-26 line-up takes in a host of wellFebruary at the Business Design known brands (around 170 in Centre in London. all) – including Miller Brands, Rombouts Coffee, Lamb Weston, The UK’s first dedicated trade Darta, Luscombe Organic Drinks, event for the £7bn casual dining Reynolds, DiSotto Foods, Essential sector (including multiple and Cuisine, McCain Foodservice, independent hotels, restaurants Purbeck Ice Cream, Bar & Restaurant and bars), Casual Dining has Foods, rexmartins, Gram UK, enjoyed strong industry support Electrolux Professional, Eden from the outset. Its launch event Contract Furniture, Catering Design in 2014 attracted 3,655 industry Group, and Gamble Food Service professionals and went on to win Equipment. a Best Trade Show award at the Association of Event Organisers’ New show features include a hotly contested Excellence Awards (the only launch to do so in over five second theatre – dedicated to Drinks Innovation (including menus, years). tastings, and the latest market For 2015, Casual Dining aims to raise research). Also new is the Speciality the bar again, with a 50% increase in Wine Village, which joins the Craft exhibiting space, taking the show up Beer & Cider Showcase and sold out to the venue’s upper feature level for Artisan Spirit and Cocktail Lounge. the first time.


The Keynote Theatre, one of the show’s most commented upon features, will be back with another ‘high profile’ programme for 2015. Karen Forrester, CEO of T.G.I Friday’s UK, Stephen Holmes, CEO of ASK Italian and Zizzi, Alasdair Murdoch, CEO of Gourmet Burger Kitchen, and Scott Macdonald, managing director of Bill’s, are just some of the headline speakers now confirmed. “It’s great to finally have a trade show dedicated to our industry,” says Holmes. “[It’s] a really worthwhile visit.” To register for a free trade pass, please visit: quote priority code EDS2

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 January 2015


We enable our customers to provide delicious and nutritious meals that are quick and easy to prepare. From frozen to readyto-eat in minutes, using standard restaurant equipment as well as microwave or conventional ovens.

d’Arta produces innovative ‘Fresh Frozen’ solutions for all foodservice-channels.

Ranging from simple products to complex combinations of different ingredients, herbs, sauces and even proteins; from single-serve portions to larger packs. Our aim is to guarantee easy preparation of restaurant food with a ‘home-made’ look and taste, stable quality and controlled cost. Being a large vegetable producer dedicated to foodservice, convenience is at the heart of our innovation. Please come and discover our product portfolio on our stand M116 at the Casual Dining Exhibition in London on 25-26 Feb. 2015

N.V. D’ARTA S.A., Church End, Friskney, Boston, Lincolnshire. PE22 8NE. Tel: 01754820771




Presents “Cuisin’easy” stands for ready-to-serve vegetables with sauce and/or flavours


Roast parsnip for the oven


And of course… our full range of vegetables, fruit, herbs and meal solutions

Home made fresh look & taste

Crunchy & tasty due to a revolutionary new coating technique

Fresh look & unique combinations

More than 300 different products available in our Greens brand

Easy handling : 1 bag = 1 gastronorm tray

Healthy : no frying, low fat content

Portion controlled cooking and serving

Mono or mixed products

Time saving : only 10-15min in a combi steamer

Natural ingredients only

Quick & easy : 3 minutes in microwave and readyto-serve

Chef-cut or conventional style


nv d’Arta sa | Church End, Friskney, Boston, Lincolnshire - PE22 8NE | T 01754 820771 |

EAT. DRINK. SLEEP January 2015


Fever Tree Premium Tonic Since launching in early 2005, Fever-Tree founders Charles Rolls and Tim Warrillow have sourced the highest quality ingredients from around the world. Their mission to rediscover tonic water has sent them to far flung corners of the world to carefully source the best all-natural ingredients. Never using artificial flavours, preservatives or sweeteners, Fever-Tree have spearheaded the recent insurgence of the premium mixer market. After all, if ž of your gin and tonic is the tonic, make sure itâ&#x20AC;&#x2122;s the best. Fever-Tree have launched a number of new products over the years, each one taking the same intrepid attitude to sourcing the best quality botanicals. The result is twelve exceptional drinks, enjoyed either as a mixer or on their own. The dedication to their field has seen them produce bespoke gin and tonic menus for some of the best restaurants and bars across the UK as well as devoted pop-up bars in iconic London locations. Fever-Tree products range from Ginger Beer, using three types of ginger, to Elderflower Tonic, with handpicked Gloucestershire elderflowers and everything in between. Their Naturally-Light collection offers a non-artificial lowsugar option for drinkers who want to enjoy the same quality taste with half the calories. Fever-Tree has won multiple taste awards and remain the original pioneers of the Premium Mixer movement


EAT. DRINK. SLEEP January 2015


Pub 15 Olympia West Feb 18th – Feb 19th 2015 Pub15 is the only event dedicated solely to the UK pub industry. A new event with a new approach for a new-look sector, created in consultation with key industry contacts, trade bodies, associations and media. It will be the first time that the ALMR, BII, BFBi, IBD and BBPA have come together to collectively support an industry event. Held at London’s Olympia from 18-19 February 2015 and free to attend, Pub15 gives you the opportunity to learn how to make your business more profitable, with a series of informative seminars, technological innovations to save time and increase profits, all the latest industry trends, plus the chance to network and source products from over 150 unique exhibitors. These are changing times for the pub industry, which is exactly why this event is needed to bring the industry together with a focus on sharing ideas, industry issues, and knowledge.

Pub15 will provide for you and your business: t An inspirational programme of free-to-attend seminars, covering all aspects of running and managing a profitable, successful pub business – presented by leading industry contacts and awardwinning pub-owners t Technology innovations to save time and increase profits t Learn how to make your business more profitable t The opportunity to network and do business with friends, peers and potential clients t Tap into the latest trends and innovations t Source products and ideas from 150+ unique exhibitors, many of whom you will not see at any other events. Click here to see the Exhibitor List. Pub15 is set to become the must-visit event for discerning pub owners, managers and industry figures. Registration is now open so put the date in your diary and sign up to attend here: 22






An inspirational programme of free-toattend seminars, covering all aspects of running and managing a profitable, successful pub business â&#x20AC;&#x201C; presented by leading industry contacts and award-winning pub-owners.

Featuring a range of handpicked exhibitors covering all the areas necessary to run a successful pub business, Pub15 presents a premium showcase of products and services aiming to boost the profile and profitability of your business.

The show provides an important opportunity to bring the industry together as a whole; allowing you to network and do business with friends, peers and potential clients.



IFE 2015

January 2015



International Food and drink Event Running for more than 30 years, the UK’s leading food and drink exhibition is back bigger and more innovative than ever before; IFE (International Food and drink Event) is returning to London’s ExCeL Centre in March 2015. The exhibition will draw an estimated 30,000 professionals from across the industry spanning today’s dynamic retail, foodservice and manufacturing markets. With over 800 exhibitors, live chef demonstrations, seminars and menu and product development ideas. Co-located with Waste-Works and Pro2Pac; IFE offers a fantastic hub of opportunity. The exciting event programme at IFE 2015 includes new and inspirational elements, such as The Artisan Food


Market and the Gourmet Drinker, featuring the best alcoholic drinks available from smaller producers. The event also welcomes the return and support of the show’s prominent partners such as the British Frozen Food Federation, the Craft Guild of Chefs and Food and Drink Federation.

IFE 2015 has the world’s largest collection of UK products, as well as a plethora of international exhibitors Boasting a staggering 80 high profile from over 50 countries, showcasing a speakers and chefs, the exhibition will also encompass a large number of live melting pot of global flavours, trends culinary demonstrations on The Skillery and specialist goods. Exhibitors can be assured they are profiling themselves with award winning chefs Hayden at the industry’s most influential, Groves and Damian Wawrzyniak, to professional food and drink event. IFE name but a few. While live business 2015 promises to connect exhibitors seminars will offer the chance to and visitors from around the world – it’s gain insight from some of the most where business is done! respected names in the industry. Visitors can learn about latest trends and best business practice from a host Make sure you book now to secure your exhibition stand and register to attend of keynote speakers including Andy Clarke, President and CEO of Asda, and Europe’s leading industry event. To find out more visit the new look website Neil Turton, Chief Executive Officer at and follow the action on Nisa. Twitter @IFEexhibition using #ife15.

Inspiration & Opportunity

January 2015



on a plate.... The Source trade show is the South West’s ‘super show’ for all those with an interest in speciality foods and quality drinks, profitable catering and inspired hospitality. It takes place at the Westpoint Exhibition Centre in Exeter on Wednesday 4th and Thursday 5th February 2015. If you’re hoping to find the biggest selection of food & drink producers from Taste of the West, the South West and beyond, under one roof, then The Source trade show provides it. However it’s not just about speciality food & drink; it’s the whole package - services, EPoS, menus, packaging, crockery, catering, linen. With exhibitors such as A David & Co, Aspen Maintenance Services, Trago2Business, Caterfood (SW), Regency Wines, Coffeewest, Hunters Brewery, Crantock Bakery, and Kernow Confectionery, you will see the best from local, regional and national catering and hospitality suppliers, manufacturers and regional food and drink producers. Meet new and existing suppliers and be inspired by the passion and enthusiasm they have for their products. The Source will have stands for more than 200 exhibitors ready to attract more than 2,000 trade buyers. Meet the Newcomers; companies from the South West that have never exhibited at a trade show before and spot these rising stars on their way up! Be inspired by the chefs in the Demo Kitchen, add new ideas to your menus, and learn from the best. Building on the success of the 2014 show, in 2015 The Source will be 20% bigger. In addition, and new for 2015, the FARM & MORE farm diversification event will be co-locating with The Source. The successful and growing Westcountry Tourism Conference will also be running alongside the show. If you are looking for that special ingredient for your menu, that unique product for your shop, or the essential equipment for your kitchen, then this show will both inspire you and help your business grow. For more information about the show, to book a stand, or pre-register to attend, please call 01934 733433, or visit, and why not follow the show on Twitter @SourceFoodDrink.


The best spread of food, drink, catering and hospitality trade shows across the South West...

“We met lots of interesting suppliers and can’t wait to introduce the new delicious local ingredients & drinks.” ROYAL OAK, WITHYPOOL THE SOURCE TRADE SHOW


4 - 5 February 2015 Exeter

3 - 5 March 2015 Wadebridge

3 - 4 June 2015 Cheltenham

“Great atmosphere and a really good vibe. We have lots of new customers and good interest in our new products. We will be very busy over the next few months capitalising on all the business from the show. This is the best show we have attended to date.”

Ticket hotline 01934 733456 Stand bookings 01934 733433


These trade only events are organised by HALE EVENTS LIMITED HOUSE, by OLDHale CHURCH ROAD, AXBRIDGE, SOMERSET TELEPHONE: 01934 733433 These trade only eventsPREMIER are organised Events Limited, Premier House,BS26 Old2BQ Church Road, Axbridge, Somerset BS26 2BQ Telephone: 01934 733433

EAT. DRINK. SLEEP January 2015



Surface Design Inspiration at Surface Design Show 2015

Returning to London’s Business Design Centre between 10-12 February 2015, Surface Design Show is the only event in the UK that focuses solely on interior and exterior surfaces. Since its inception in 2005 the show has become the destination for industry people to see, touch and explore the latest materials for hotels, bars, restaurants and any other built environment, as well as gain new insights and network with like-minded designers, architects and suppliers. See over 120 exhibitors including, Acoustic GRG Products, Decolan, Knauf, Cosentino, James Latham, Headlam UK, Ardex, Mundy Veneer and Vescom to name just a few. Surface Design Show is also delighted to be welcoming some new exhibitors including Concreate, Finsa UK, Jotun Paints Europe, Levantina and RAK Ceramics.

and restaurants. There will also be a selection of top name exhibitors including Commercial Lighting, Wila Lighting, Anolis, LED Linear, Spectral and Concord. Global Color Research™ will also return to the Show. Following the success of the 2014 Trend Wall, the influential consultancy and creators of colour forecasting publication MIX Magazine will work with acclaimed surface designer Giles Miller to present Colour Collaborations. The exhibit, located in and outside the Business Design Centre is designed to inspire and give insight, focusing on the vital colour and material trends for 2016 and their importance within design.

Part of the outstanding success of the show is the commitment to recognising excellence with the Surface Design Awards. The Awards recognise examples of progressive There will also be a packed programme design and the use of innovative of events and entertainment including surfaces in projects both in the UK the entertaining Live Debate hosted by and Internationally. Categories cover RIBA Journal on Tuesday 10 February projects in Retail, Commercial, Housing, and the ever popular PechaKucha Public Building, Light and Surfaces and Evening on Wednesday 11 February. Temporary Structures. Launched in New highlights to the Show include 2013, the Awards have grown quickly ‘Materials Speed Dating’ the 2015 both in stature and the number of version of Future Thinking, hosted entrants. This year, 181 projects were by Materials Council which is a fun entered, a record number increasing and interactive way to be rapidly by a staggering 62% with a third of introduced to new surfaces & finishes entries from overseas making it the and in-turn meet your ‘perfect UK’s leading award scheme to identify materials match’. innovation in surface design. The Light Collective will be running two days of lessons in Light School. Top UK lighting designers will be taking on the lectures, the strong line up includes Sally Storey of Lighting Design International who will be talking about hotel lighting in all shapes & sizes and Peter Veale of Firefly Lighting Design will be focussing on gorgeous bars


The Awards presentation will take place on Thursday 12 February 2015 at the Business Design Centre in London on the last day of Surface Design Show. Registration to attend is free via the Show website: @surfacethinking #SDS15

The home of innovative surfaces for the built environment

Register now Incorporating



January 2015


design directory


Award winning interior designers 01227 771166


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


2014 Annual Review

31 January 2015


EAT. DRINK. SLEEP January 2015

annual review

HIGH PERFOMRANCE TECHNOLOGY FROM JURA With high performance alongside sleek elegant looks, the JURA Giga and XJ commercial ranges make a real impact to any establishment looking to deliver high quality coffee. The high end coffee experience is all about ambience and mood and JURA reflects this through every line and curve. Whether youâ&#x20AC;&#x2122;re looking for a solution for busy barista bars, restaurants, bistros and other catering spaces â&#x20AC;&#x201C; JURA machines can deliver that perfect cup of steamy deliciousness to any customer. The XJ range is all about ease. At just the touch of a button the XJ5 Professional takes multi-tasking to a whole new level, as it enables two espressos or two ristretti coffees to be produced at once. The XJ9 Executive labels clear delivery points for white coffee, black coffee and hot water, making ease of use even simpler. For the perfect marriage of form and function, opt for the Jura XJ9 Professional which can programme up to 20 specialities at just the touch of button. The GIGA X3/X3c Professional delivers state-of-the-art technology for the perfect coffee wherever top-class performance is called for. The automatic machines provide everything staff need in a large office or staff room, with up to 30 programmable specialty coffees available and intuitive operation and minimal maintenance.


With the GIGA X8 Professional, speed is of the essence. The high performance machine comes with a unique speed function, allowing it to prepare the perfect coffee within just a few seconds. Three thermoblocks and three pumps means the machine can prepare a range of 29 speciality coffees at the touch of a button. The GIGA X9 Professional is the coffee machine ideal for use in all catering spaces. The top model of this machine is capable of preparing speciality coffee, from ristretto to latte macchiato, as well as being able to produce two coffees at the same time with just the touch of a button. Whichever you choose - all Jura machines feature an Aroma Boost function, providing a natural, refreshing energy boost when you need it, as well as a ZeroEnergy Switch which allows the machine to use up to 40% less energy, ensuring the JURA coffee experience is not only an indulgence, but also more eco-friendly.

Say hello to just two members of our exquisite GIGA and XJ collections


The GIGA collection of bean-to-cup coffee machines are top of the range machines with two or three thermoblocks, dual ceramic grinders, delivering superb coffee effortlessly and in seconds through Swiss precision engineering make the GIGA collection, ideal for use in hotel restaurants and bars. Juraâ&#x20AC;&#x2122;s Impressa XJ collection is the perfect marriage of form and function. The high end coffee experience is as much about ambience and mood, with an immaculate, stylish design, this commercial coffee machine is as much a triumph of interior design as it is a dispenser of top quality specialist coffees.

For more details on the GIGA and XJ collections and our range of professional machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. t: 01282 868266 f: 01282 863411 e: w:


annual review

January 2015

New Testing System Helps Prevent Legionnaires’ Disease Legionella risk management for the prevention of Legionnaires’ disease is arguably one of the most demanding compliance issues to face UK hotels today. The disease is often contracted by inhaling fine droplets of water that contain legionella bacteria from showers, taps or water tanks. This means that hotels are particularly vulnerable to outbreaks of the disease, as they often have older water storage systems or water outlets which aren’t used on a regular basis.

The challenge for hotels The HSE’s ACOP L8 recommends that hot water in a building should be stored above 60°C and distributed above 50°C (or 55°C for care homes), and cold water distributed below 20°C. To comply with legislation, managers are required to implement a full legionella risk assessment and to maintain an effective water temperature testing regime to ensure safe water temperatures. This requires carrying out routine spotchecks, which can be a mammoth task, especially as many hotels have several hard-to-reach water temperature test points such as boxed-in TMVs, high-level water storage tanks and calorifier feed and return pipes.

The solution This is where the new TC Wall Port makes all the difference. UK manufacturer TME’s innovative system simplifies the process with a quick and easy testing method ideal for problem test points. Discrete fine-wire sensors are attached to a temperature test point and left in-situ. The wires are run neatly to the TC Wall Port - a small discrete box no larger than a phone point - which is screwed to the wall. Temperatures are then easily taken by ‘plugging’ in a standard thermocouple thermometer – producing an instant temperature reading from up to 20 metres away with no loss of accuracy. MD, Tom Sensier, summarises the benefits: The TC Wall Port is easy to use and install and suitable for all types of buildings. With this system you can easily monitor your calorifier pipes and say goodbye to working at height or dismantling boxing to reach water tanks and boxed-in TMVs.


For a paperless recording system, the TC Wall Port can also be used in conjunction with TMEâ&#x20AC;&#x2122;s


MM7000 Barcode scanning thermometer. This combination allows 1,000s of locations The TC Wall Port can be used in conjunction and temperatures to be logged, stored and with TMEâ&#x20AC;&#x2122;s bestselling MM2000 waterproof downloaded to PC/PDA, using free openthermometer and a variety of fine wire, surface/ source software. immersion and pipe probes to deliver a complete, low-cost Temperature Measurement For more information about the TC Wall Port and other thermometers and probes offered by System for legionella water monitoring. TME, contact 01903 700651. Paperless recording

January 2015

A complete system

annual review

TME â&#x20AC;&#x201C; When temperature matters





EAT. DRINK. SLEEP January 2015

annual review

Ashley Raise A Glass To SME Funding

Ashley Business Finance has successfully funded hundreds of businesses this year with their flexible Loans & Cash Advances. “It has been a very busy year for the team, with a marked increase in enquiries from businesses looking for a quick finance solution” commented Commercial Director, Jeanette Varley. “Funding has been given to new clients and a good number of existing clients who have taken several ‘top ups’ over the last 12 months when they have needed an injection of cash to assist their finances” she added. One of the businesses who have benefitted from the ongoing support of Ashley has been the 8 bedroomed B&B restaurant and pub The Leaking Well. The owner wanted to increase the accommodation offering and adapt to the popularity of the restaurant so they approached Ashley to support their plans. Ashley put in place a Business Cash Advance to give them the funding they needed, with flexible repayments made via the credit/debit card takings over an 18 month period. “We wanted the business to grow both inside and out so we’ve planned for a ninth, more accessible room on the ground floor, as well as a holiday caravan site outside, which we’re trying to get planning permission for. We’ve also extended the kitchen and built a new store room.”


Ashley’s experience of working with small to medium sized businesses for over 21 years means they have an understanding of how they work and what their needs are. Seasonal businesses, those with adverse credit history, businesses in their infancy who may be turned away from traditional lenders, can all benefit from talking to Ashley. Up to £100k funding is available through a straight forward Business Loan or a Business Cash Advance. The flexibility of having different product options means that the client can find the best ‘fit’ for their funding needs, ensuring it works for their business. For further information, or to discuss your requirements, please contact Lisa Mayers on 0161 233 6373 or email

EAT. DRINK. SLEEP January 2015

annual review

Lathams All Set For Surface Design Show 2015 The UK’s biggest independent decorative panel distributor James Latham, is all set for Surface Design Show 2015 (stand number: 206) where it will unveil a number of exciting new products which are certain to create plenty of interest among visiting Architects and Interior Designers. The surfaces on show will include:

Design: Holger Moths Fabrication: Schreinerei Lorenz & Schmid GmbH – Klöpfer Surfaces, Germany Material: HI-MACS® Opal Photo credit: Globetrotter Ausrüstung Denart & Lechhart GmbH

Design: Robert Marin, Nuca Studio Fabrication: Atvangarde Surfaces Material: HI-MACS®, Opal Photo credit: Stelian Popa




With almost 100 colours in the portfolio, HI-MACS® solid surface is a highly versatile and extremely durable material which can be easily machined and thermoformed to almost any 3D-shape imaginable, offering endless design possibilities and producing a surface that is flowing, functional and visually seamless.

James Latham will be showing a number of new additions to its already extensive range of Egger decors. With the growing popularity of textured wood grain frontals and panels, six new textures have been added to its market leading ZOOM collection. The panels have a deeper and more natural texture, giving a look and feel that is almost Architects and interior designers exactly like solid wood or can download the full range veneer. Plus, they also offer of HI-MACS® colours in CAD colour consistency over the software-compatible format by lifetime of the furniture as clicking on well as being hard-wearing and low-maintenance. Luminoso A revolutionary new wood material, Luminoso wood panels transmit light, allowing designers to create visually stunning effects. The special process utilises fibre optics that allow natural or artificial light to be transmitted. When the panel is unlit it appears to be a solid piece of wood as the fibre optics are only visible upon very close inspection but once illuminated, all kinds of impactful and eyecatching effects can be achieved. Customised designs, logos and images can be incorporated and even ‘movable’ images can be transmitted.

Natural Touch Part of the Kronodesign range, Natural Touch is the first ‘embossed-in-register’ melamine board where the grain texture precisely matches the surface finish. Natural Touch can be used for cladding walls, building furniture, creating fixtures as well as making striking punctuations to spaces and surfaces and the versatility of this product has made it particularly popular within the shop fitting and hospitality sectors.

January 2015


EGGER laminate is the perfect material for high traffic areas due to its multi layered construction

Other products on Latham’s stand will include; DecoGloss, an exciting and vibrant range of high-gloss acrylic panels which are exclusive to James Latham; Shinnoki 2.0, a range of ready to use veneered panels that are supplied already stained and lacquered, requiring no further finishing; Valchromat, a coloured engineered fibreboard in which the colour runs throughout the entire board; Décor Eco, an exciting new range of coloured plywood panels, plus Accoya® LathamCLAD a modified, highly durable and dimensionally stable certified timber cladding as well as UPM Profi Deck, an environmentally sustainable wood plastic composite decking requiring minimal maintenance. Chris Sutton, Managing Director of James Latham commented, “We are really looking forward to this year’s Surface Design Show as it’s a great platform for us to meet with the most forward thinking architects and designers in the industry. We have a history and expertise in bringing new and innovative products to the UK market and I’m certain that these latest additions will have a big impact within the A&D sector.”

The Deco Gloss range includes a number fo new colours excluisve to James...

With Natural Touch, the applications are almost limitless

For more information on Latham’s full range of surface materials: T: 0116 257 3415 E: W: With Luminoso, the transparent wood effect is achieved with fibre optics...

With Luminoso, customised designs, logos and images can be incorporated


EAT. DRINK. SLEEP January 2015

annual review

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.

All apprentices will receive the training that your business needs in a variety of areas, for instance,

As an employer, you may already be t Practical skills relevant to their job offering apprenticeships or just thinking role about it, but either way, Smart Training t Customer service skills can help you make the move into the apprenticeship programme that best t Teamwork suits the needs of your business. t Problem solving Your business can gain a lot from t English and Maths skills having talented and motivated employees ready to learn the trade From a learner’s point of view, the while gaining a nationally recognised catering and hospitality industry offers qualification. career paths that reflect the dynamic nature of this sector and they offer the Smart are immensely proud of the fact following Apprenticeship programmes that Le Gavroche has recently taken at Levels 2 and 3: on board an apprentice … that speaks volumes about their reputation. t Professional Cookery 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.

t Food & Beverage Service t Housekeeping t Front Office t Kitchen Services t Hospitality Supervision t 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


Since 2003, weâ&#x20AC;&#x2122;ve delivered over 13,000 successful Apprenticeships...


"TQBSUPGUIBUTVDDFTT XFWFIFMQFEPWFS  CVTJOFTTFT5IBUTTPNFUIJOHXFSFWFSZ QSPVEPGBU4NBSU5SBJOJOH3FDSVJUNFOUBOE XFSFDVSSFOUMZUSBJOJOHPWFS MFBSOFST XJUIJOPVSFNQMPZFSCBTFXIPXJMMTPPO CFBEEJOHUPPVSJNQSFTTJWFSFTVMUT 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 ÂŁ1500 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:


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.



EAT. DRINK. SLEEP January 2015

annual review

Guestline provide tips for a successful 2015! With 2015 fast approaching, Guestline (market leaders in property management and distribution software to the hospitality industry) have put together a guide to help owners and operators in the hospitality industry maximise the potential from their hotel software. Here’s our Top Tips for a successful and prosperous 2015:

1. Think about your special offers and upcoming events well in advance. Put a plan together for all seasonal events and campaigns for the year ahead to ensure you have enough time to market them adequately. If you are not already sending out email campaigns, start to do so and personalise them. Set up promo codes and use the e-mail templatWes in your PMS to automate these e-shots easily and effectively. Be sure to manage your rates and advise guests that they can always get the best deal through the hotel directly. 2. Are you upselling at every opportunity? Always offer an extra or upsell to the room booking. Put together packages and tempting offers to encourage guests to take the higher valued options. Add these upsells in your PMS and online booking module to secure additional revenue when guests are booking. 3. Interact with your guests! Technology is key but guests still like to interact with people. Make sure your staff have impeccable customer service skills and engage with the guests throughout their stay - ask them how their stay was/is, connect with them and go the extra mile. You will be remembered for it! Use the Guest Profiling option in your PMS to keep a log of guest’s personal details and any special requirements they may have so staff are fully aware.


4. Generate more direct and repeat bookings. Make sure your online booking engine is simple and quick to process to encourage more direct bookings. Always collect customer data whilst guests are at your hotel for future marketing purposes. Send them targeted and incentivised emails to encourage them to re-book direct. Don’t forget it costs as much as 5 times more to attract a new guest as it does to secure repeat business from a current one! 5. Revaluate your current Online Travel Agents. Are they working for you? Are you spending too much on commission? Could you get those bookings via another channel at a smaller cost? Make the most out of your distribution platform so you expose your inventory on the right channels for your property. Make sure you manage your rates and availability accordingly to ensure you’re selling down to the last room at the best available rate. 6. How can you best maximise food and beverage sales? Have you got mobile POS to manage and potentially upsell orders? Lunch outside, afternoon tea on a terrace, pre-dinner drinks in the garden - these are all things you can promote to drive sales and enhance the customers visit. Look into technology that is available to help process these orders quickly and efficiently. 7. When do you do staff training? Choose a quiet time of year to ensure all staff (especially new starters) are up to scratch on the latest software updates, special offers, upsell opportunities, capturing customer data and general good practice. Your software provider should be able to provide onsite training or staff could attend regional training workshops.

EAT. DRINK. SLEEP January 2015

annual review

8. Take some time to cleanse your Property Management System, ensure all outdated offers are removed and new offers are added. For example, Guestline run ‘System MOT’ training where staff can get acquainted with the latest functionality to maximise efficiency for the year ahead. Implement effective work flows for the front of house team and review current PCI and banking procedures. Knowledge is power! 9. Get Social! Interact with your guests online and engage via social media channels like Twitter and Facebook. You want to be top of mind when they are making a reservation and for them to come to you direct. You can keep potential guests up to date with what is going on in the area, at the hotel and any special offers you are running. Keep referring the traffic back to your website to capture the guest’s booking. Likewise, offer an online booking facility on your Facebook page to capture reservations on this platform. 10. Invest in your website, make sure your website looks on-brand, professional and trust-worthy. A mobile friendly site is a must have for 2015 and the more visually appealing the better! Ideally you’ll be able to edit the content on the Content Management System to keep your site up-to-date, displaying the latest offers and events (like you can with Guestline’s digital marketing product). Your website is your connection with future guests, it is their first impression of your property and their potential experience. Ensure the site looks good, safe and secure - as you can be sure that OTAs will be doing just the same! For more information on Guestline’s cloud-based property management systems, distribution solutions, digital marketing services and training workshops, please go to To discuss any of the above tips to see how technology can help drive efficiencies and improvements in your business, please call 01743 282300.


EAT. DRINK. SLEEP January 2015

annual review Vitalfootprint launches VitalCustomer platform to help food outlets comply with EU FIC Allergen Legislation - Track and manage menus, recipes, allergen and nutritional information in one place - Educate staff and engage consumers with printed allergen reference menus, interactive mobile & web food navigation and QR code digital signposting

Don’t Leave It To Chance!

- Sign up now to enjoy one month free trial at VitalCustomer, a web based service for food outlets struggling to comply with new EU Food Information for Consumers Allergen legislation effective as of the 13 December, launches today [4 December 2014]. It delivers a quick to implement, lowcost solution to regulatory compliance whilst providing a valuable new service to the UK’s 25 million allergen sufferers. From just £6 per month, VitalCustomer manages dish-by-dish allergen information, integrates nutritional data and enables outlets to promote their menus in-store and online. Developed by healthcare specialists with input from dieticians, food business owners and food safety experts, it delivers a simple and effective three step compliance system: 1. Manage your data: upload and manage recipe information at the level of ingredients; allergens and nutrition. Organise by menu type, track ingredients against suppliers and automatically calculate nutritional values. VitalCustomer software creates a ‘recipe profile’. 2. Comply with legislation: ensure front-of-house/counter staff have easy access to ingredient, allergen and nutritional information with a full grid print-out and menu-by-menu, dishby-dish detailed recipe and ingredient reference guide. 3. Connect with consumers: keep customers informed using outletbranded menu print-outs; which can be presented at the counter or at the dining table upon request. New services scheduled from February 2015 include an interactive e-learning module for staff, and eatjoy, a consumer mobile app, which will enable users to set-up an allergen or lifestyle eating profile and quickly


find suitable foods which match their profile in their chosen location. The launch of eatjoy will give outlets the option to create digital menu links: enabling them to generate QR codes linked to menu information for use at the table; in window displays; and on print materials as well as webpages and social media. VitalCustomer has been developed by Vitalfootprint, a new online compliance and marketing service for the food and health sector. CEO Yinka Makinde, founder of NHS Wellbeing advisors Health Capital Partners, was the first to recognise that the impending legislation presented not a threat - but an opportunity. She comments: “Whilst allergen compliance has not been a priority for most outlets historically, the new legislation and

the risk of unlimited fines puts this top of the management agenda. VitalCustomer looks at the issues from a restaurants perspective. “The result is a simple, low-cost, system that ensures compliance whilst creating new ways to bring customers in through the door. We provide an alternative to costly EPOS system bolt-ons; all you need is a laptop or tablet and wireless access to achieve compliance and to start marketing your outlet to an audience of millions.” VitalCustomer is a subscription based service that costs just £6 per month ex VAT. To sign up visit www.vitalfootprint. com or call 0330 088 9621 and enjoy one month free of charge. VitalCustomer is a finalist in the ODI and Nesta’s Food Open Data Challenge.

Zip HydroTap G4

January 2015

Launches 590ft above the Capital


annual review

Zip Heaters UK Ltd, the world leader in instant boiling water, has today officially launched a new generation of drinking water appliance, the innovative Zip HydroTap G4, at an illustrious event at one of London’s most iconic landmarks, The Gherkin. The Zip HydroTap G4 is the world’s most advanced single source drinking water tap, delivering boiling, chilled and sparkling filtered water instantly. Ground breaking in design and concept, the low energy, air-cooled ventilation system with superior performance, reduces standby energy consumption by up to 53% over the previous models[i]. This makes the G4 the most energy efficient and environmentally responsible product in the instant boiling water market; a factor which is becoming increasingly important to environmentally conscious businesses. In the UK, we consume 165 million cups of tea and around 70 million cups of coffee every day[ii]. Adding this total to the amount of bottled water consumed in the UK - which totals 3billion per year[iii] - raises the serious issue around energy usage for boiling water, and the carbon footprint for delivery and disposal of bottled water. Many businesses have already started realising the benefits of turning to filtered water systems which include improving their green credentials through reducing their CO2 emissions. Paul Colebrook, Sales Director at Zip Heaters UK Ltd, says: “We feel privileged to have over 4,000 Zip models installed across the capital and we’ve worked

hard to gain a loyal following of customers throughout the UK. The 360 degree views from the 39th and 40th floors gave an unparalleled view of the London skyline, showcasing many of London’s famous buildings where many Zip HydroTaps are installed including the iconic; City Hall, Blue Fin Building, Heron Tower and The Houses of Parliament to name just a few.” Hundreds of leading figures from the Architecture, Facilities Management, Hospitality, Catering, Design and Commercial business worlds joined to celebrate the launch, 590ft above the capital. Hailed as a front and back of house essential for caterers, chefs, bars and restaurants, the Zip HydroTap G4’s high spec space-saving design makes it suitable for front of house visibility where getting the right beverage solution is key and in the kitchen it has become a vital aid, allowing chefs and caterers to boil, blanch and chill in an instant. So impressed with the design and versatility of the G4, Zip Heaters UK Ltd is proud to announce that award winning celebrity Chef, Aldo Zilli and Executive Chef Nigel Smith, have joined Zip as Brand Ambassadors for HydroTap G4. Both Nigel and Aldo’s expertise and passion made them the perfect fit for the brand.

Celebrity Chef Aldo Zilli, says: “The Zip HydroTap G4 combines versatility and efficiency; processes from boiling to thawing are all done with just a touch of a button. Any chef will know, finding equipment which offers a quality product AND saves time is gold dust.” Executive Chef Nigel Smith, says: “I’ve been using the Zip HydroTap in cooking for the past few months, and it has made my life as a chef SO much easier. It’s transformed my kitchen – I now use sparkling water to make light, fluffy batter and for putting a zing into dressings. Boiling water instantly on tap is ideal for blanching vegetables, then I can plunge the veg into instant chilled water to stop the cooking quickly.” The new G4 model boasts the finest filtration available anywhere in the world today, the new Zip 0.2 micron filtration system removes dirt and contaminants up to 25 times better than previous models, ensuring a crystal-clear, purer tasting drinking water experience in every drop. Colebrook continues: “We are committed to driving innovation in the water provisions sector and our latest model is reflective of our passion to continue to introduce products of world class design.” For more information about Zip’s products and services, visit 0845 6 005 005 45

EAT. DRINK. SLEEP January 2015

annual review

Renée Maguire Launches New School And Raw Food Workshops Renée Maguire, founder of RawChi and a top UK chef, has today opened her cookery school, Raw Chi Academy, at Unit 2, Monk Heath Hall, Chelford Road, Nether Alderley, Cheshire, SK10 4SY. Renée will be hosting informative and practical cookery workshops at the school, with course dates for the period December 2014 to March 2015 also announced today. The courses will present nutritionally dense foods that taste sensational. Renée has helped hundreds of people, from the chronically unwell to professional athletes. To mark the launch of her school Raw Chi Academy, she has created five new classes. These are: t Chocolate workshops t Raw vitality day t Raw healthy Christmas canapés t Raw advanced t Detox & cleanse Taking about the school and her new workshops, Renée said: “I love teaching people, so to share the knowledge and ideas behind RawChi cooking is going to be a privilege. People coming along will find the courses laid back, informative and hands-on. They’ll gain skills and knowledge about healthier living that will last them a lifetime.”

Chocolate workshops Using cacao beans, Renée shows how to make mouth-watering, guilt-free chocolates. Cacao beans are a natural mood elevator and a great source of sulphur. They improve general health and the appearance of skin, nails and hair.


Attendees will learn how to create treats from hand-rolled rosewater truffles and chocolate cookies to individual raw chocolates - all with added superfood ingredients. The two and a half hour workshop demonstrates how natural foods can improve health and alter perceptions about chocolate.

Raw vitality day Renée’s Raw vitality day shows how to incorporate healthy, nutritional superfoods into breakfast, lunch and dinner. Renée uses ingredients that can improve eyesight, reduce signs of ageing, rejuvenate hair follicles and promote shiny hair. Recipes and nutritional guidelines are provided in the RawChi information pack and raw treats will be available to sample or take away.

Raw healthy Christmas canapés This workshop takes the stress out of seasonal canapés. A healthy alternative to the usual festive offerings, Renée’s Christmas canapés help the immune system and promote a healthy appearance.

Raw advanced This two-day weekend course covers advanced raw techniques, from raw breads to breakfast granolas. Renée shows how to incorporate dehydration techniques into raw dishes and create healthy meals such as mushroom tart, lasagne and fruit leathers.

Detox & cleanse This workshop reveals what happens when the body goes into detox. It covers the healing benefits of detoxing on the immune system and shows how to successfully clean the body from the inside out.

Renée Maguire Renée Maguire is the founder of RawChi, a top UK chef, leading raw nutrition coach, motivational healthy eating speaker and food writer. She is the author of the cookbook, RawChi Chocolate, the Alchemy of Chocolate. Renée helps people find a balance between the foods they love and the foods they need. RawChi creates delicious healthy food, without compromising on taste. Renée, who started her working life as a chef, is driven by the joy of creating delectable food. After teaching herself about how some food types can affect health, she began creating healthy meal options. Spaces on the courses are limited, so call 07951 722025, or email info@ to book your place and avoid disappointment. For more information on RawChi food and Renée Maguire, visit www., like on Facebook and follow on Twitter.

Taste of the Future

Beautiful food & incredible flavours inspired by fashion, theatre & music… Hunter VIII Hunter is the next generation of catering. Building on a combined 30 years in catering, from jetset dining to fashion shoot feasts, the Hunter VIII Hunter team draws upon influences from across the world to create the ultimate in boutique, high-end catering. The group’s inimitable style and flair set them apart as the next generation of British caterers. HVIIIH has been tasked with the creation of high-end private dining tasting menus to party canapés, and is currently in the midst of a busy festive season. Yet, Nicole Richardson, executive chef at Hunter VIII Hunter and Sheine Alexander, events manager, have spared time to share their top trends tips for 2015. Top foodservice trends to spot in 2015 according to experts Hunter VIII Hunter: 1. Comfortable comfort food. Evolution of comfort food away from the safe and the nostalgic (as enjoyed during the peak of the recession) to the innovative yet reassuringly comfortable. Hunter VIII Hunter specialise in bringing a new twist to the old favourites, such as this Deconstructed Jaffa Cake. 2. Reassuring, world-class service as standard. The realisation that you get what you pay for has never been truer than it is today. “For us, excellence comes as standard. We pride ourselves on our service and take the stress out of planning and managing your event, so you can enjoy yourself without worry. This is what you are paying for and this is what you get. Customers are growing weary and wary of paying over the odds for sub-standard service, or paying under the odds and getting what they pay for, which is not a lot!”, explains Sheine Alexander at Hunter VIII Hunter. 3. Sensory stimulation. Fresh and vibrant colours, fragrances, flavours and textures should appeal to all the senses. Yes, it is vital to provide the best ingredients and tastes you can, but singing to the senses is about much more than that. Hunter VIII Hunter believes there is space in catering for more immersive and harmonious sensory experiences.

January 2015

Taste of the Future: Hunter VIII Hunter Shares Trend Insights for 2015


annual review

4. Taking pride in your sources. As consumers, we all recognise our right to know where our food comes from. As caterers, we agree and we’re passionate about identifying the best produce, starting our search close to home. We also recognise the importance of seasonal, fresh ingredients to create the ultimate bespoke menu for our clients. If this means we have to step further afield then we will do so. 5. Recognising when less is more. We tend to agree with New York journalist Harriet Van Horne who said: “Cooking is like love, it should be entered into with complete abandon or not at all.” However, there are times when less is most definitely more. Raw and natural foods continue to be an interesting trend and one we are more than happy to get creative with. Simplification, toning down, slowing down… 6. Sublime street food. Street food is no longer about the local greasy burger van; it is so, so much more. And, living in London, we’re feeling inspired. Hunter VIII Hunter has an eclectic mix of people on board from around the world and across industries, from Anguilla to Crete and fashion to theatre. Inspiration from street food comes in the form of the exceptional, multi-ethnic fusion food we enjoyed at the summer’s music festivals, and throughout the year in towns and cities worldwide. We love nothing more than being inspired to experiment with new flavour combinations and build a unique menu packed with original and interesting dishes. Sublime street food is just one of many sources of inspiration - but an exciting one. 7. (Extra special) food for (extra special) friends. As the fabulous Oscar Wilde once said: “After a good dinner one can forgive anybody, even one’s own relatives.” Indeed, food for friends is a trend we’ve witnessed growing in recent months, with rising interest in the idea of throwing a food-related celebration for a friend, organising a special afternoon tea for a family event, hiring help to bring sparkle to a surprise party. While corporate entertaining will continue to be a major part of the catering world, the fact that people are taking such as pride in their private parties is very good to see. Outsourcing help to make a personal celebration even more special, sharing the love through high-class service and exceptional food and drink, elevates the event to a whole new level - showing just how much you care.


EAT. DRINK. SLEEP January 2015

annual review

Tapping Into Automatic Water Savings What do Nandos, Five Guy Restaurants, TGI Friday, Zizzi, Tiger Tiger, Las Iguanas, Walkabout Bars & Wahaca Restaurants have in common? They all use automatic water (& energy) saving sensor operated no-touch taps from Robert Pearson & Company Ltd. Designed for high usage commercial applications, these sensor taps combine both a good modern aesthetic style with a sturdy and reliable operation to provide hygienic no-touch water supply only on demand at the taps. Simply put your hand within a few inches of the sensor to turn the water on. Remove your hands and within just a few seconds the water will stop, thus minimising water usage whilst still ensuring enough water is dispensed for the job. These sensor taps also have an integral flow regulator fitted in the nozzle to control/limit the maximum water flow rate for further water savings. Of course not only do these taps just save water â&#x20AC;&#x201C; they can save up to 70% water compared to normal manually operated taps â&#x20AC;&#x201C; but if you reduce the total amount of water used, you will also be reducing the total amount of energy required as you now have to provide much less hot water. In one case study a client replaced about 30 normal taps with 30 of our sensor taps and proved water savings of approx. 1,000,000 litres water along with energy savings of approx. 45000 KW in the first year, thus providing a very quick payback period. Robert Pearson & Company Ltd also provides a full range of other water & energy saving products for commercial washrooms including sensor operated WC flushvalves, sensor operated Urinal flushvalves and water flow regulators. Please see for more information.





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.




December January 2014 2013

December 2014 EAT. DRINK. SLEEP February 2014 October March 2014 EAT. DRINK. SLEEP

director directory

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




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San Francisco World Spirits Competition

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Eat Drink Sleep - January 2015  
Eat Drink Sleep - January 2015