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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry January 2017

Great Hospitality Show The Great Hospitality Show, celebrating everything new in British hospitality. Delivering a comprehensive platform for the UK to do business in food & drink, equipment, interiors and technology.

16

Commercial Catering Equipment Feature

Raise a Glass to Chinese New Year at Ping Pong Londoners looking to see in Chinese New Year with a twist will relish immersing themselves the decadent tale of the Chinese Zodiac’s Fire Rooster as told by London’s favourite contemporary collection of dim sum restaurants, Ping Pong.

Ones to watch:

2017 restaurant openings


the home of furniture NEC SUN 22 - WEDS 25 2017


January 2017

4 8 16

NEWS EDITORS CHOICE COMMERCIAL CATERING EQUIPMENT www.restaurant-update.co.uk


Guests UPDATEevacuated from Oxford hotel after ‘smal RESTAURANT

Two elderly guests were evacuated from the Randolph

Central Ambulance Service for precautionary checks.

Hotel in Oxford last night after a small electrical fire broke

Oxford Fire and Rescue Service praised the hotel manager

out in one of its bedrooms.

for his quick actions. The service said he was alerted to the fire by the fire alarm system and quickly initiated his

Oxfordshire County Council Fire and Rescue Service

emergency procedure. The fire is believed to have started

were called to the bedroom fire at the property – owned

inside an electrical nebuliser which had over heated.

by Macdonald Hotels – at 11:40pm on Wednesday, 14 December.

Incident commander, watch manager Ricky Thomas, urged the public to review the condition of their portable

Two fire engines attended and crews were faced with

electrical appliances in relation to any signs of damage,

“light smoke and a strong smell of burning percolating”

wear and tear and to replace them if necessary.

from a first floor bedroom. “Fortunately, the hotel had a fire alarm system, which Two elderly residents had been moved from the bedroom

alerted all persons and allowed plenty of time for

by hotel staff and firefighters treated one lady for smoke

emergency evacuation procedures to be put into place,”

inhalation. She was later handed over to the care of South

he said .

4 PAGE News


ll’ bedroom fire

Water leisure is big business! Expert advice Whether you’re thinking of refurbishing an existing facility or installing a new one, free advice is plentiful – with all the experts in the Industry gathered under one roof, there is no better place to seek guidance on a specific project.

The presence of high quality spa wellness facilities in a hotel cannot be underestimated – they are a major attraction when it comes to customer selection. Which is why attendance at the UK’s number one wet leisure Exhibition, SPATEX 2017, at Coventry’s Ricoh Arena (Tuesday January 31st to Thursday February 2nd) is essential for all in the hotel industry. The UK’s largest showcase SPATEX 2017 is the ideal hunting ground to source

Free seminar programme There’s also plenty of opportunities to update your professional skill set for free. SPATEX offers a double programme of seminars and training workshops, with special reference to the commercial sector, on ALL three days of the Show. Led by a host of eminent industry experts, the varied programme includes topics such as the latest guidance on commercial spa operation, Legionnaire’s disease and cryptosporidium and microbiological testing. For the full seminar programme visit www.spatex.co.uk

Registration is free and simple at www. spatex.co.uk

new products and innovations. If it’s new, you will see it first at SPATEX 2017. Attracting over a hundred

SPATEX 2017 Ericsson Exhibition Hall, Ricoh Arena,

exhibitors and featuring all the major manufacturers

Coventry CV6 6GE – Tuesday January 31st to Thursday

and suppliers from home and abroad, it is a must-

February 2nd. The Ricoh Arena is easy to get to – just

attend event. Displaying everything from wet and dry

500 yards off the M6 and within two hours commuting

safety flooring, new spas, saunas, water play features,

time of 75 per cent of the population, it offers 2,000

pool enclosures to energy saving chemical control and

free on-site car parking spaces. Further information:

heating and ventilation units.

contact Michele or Helen Tel: +44 (0) 1264 358558 www.spatex.co.uk

News PAGE 5


RESTAURANT

UPDATE

A Diverse range of exhibitors at the Source trade show in 2017 The Source is the South West’s biggest and best trade show

the products at the show have won awards – such as the

for anyone with a serious interest in speciality foods, quality

Great Taste Awards for the curries from Bini Fine Foods, and

drinks, profitable catering and inspired hospitality. Taking

the Gold Taste of the West award for the Garlic flavoured

place at the beginning of February, The Source gives buyers

rapeseed oil from Bell and Loxton. Other award winning

the opportunity to meet all the suppliers they need to be

exhibitors include Westaway Sausages, judged to be the

ready for the season ahead. This year marks ten successful

best UK brand for Traditional Pork Sausages at the 2016

years of the organising partners Hale Events and Taste of

British Sausage Week Awards, Skinner’s Brewery, recently

the West working together and in that time the show has

winners of 5 CAMRA awards at the Falmouth Beer Festival,

become a complete one-stop shop for everything a food

and Devon’s Powderkeg Brewery, who won Best Lager at

business needs – covering not just speciality food and

The IWSC Beer Awards for its pilsner ‘Cut Loose’.

drink but everything from raw ingredients to high quality food service products, furniture to EPoS, kitchen design to

Amongst the familiar faces at the show, such as Abbots

business services.

(S.W.), A E Roddas, Chunk of Devon, Hunts Foodservice, Total Produce, and Voyager Coffee, are many companies

The Source trade show takes place at the Westpoint

that are new to the show. For the first time you can see the

Exhibition Centre in Exeter on the Wednesday 8th and

top quality real ales from the Dartmoor Brewery, the award-

Thursday 9th of February 2017. With over 200 exhibitors,

winning, authentic, Indian restaurant style curry products

you will see the best from local, regional and national food

from Anglo Indian Chef, the fiery potions & elixirs from the

and drink producers, as well as service providers, alongside

Chilli Alchemist, and the award winning indulgent artisan

a superb selection of Taste of the West members. It’s a

ice-cream & sorbets from The Cowlick Creamery.

unique opportunity not to be missed. Discover unusual local products with fascinating provenance, whilst meeting

Special show features include a Newcomer’s area especially

passionate producers and suppliers face-to-face. Many of

for new companies that have yet to exhibit at a trade show.

6 PAGE News


You can’t have seen them anywhere

South West Student/Apprentice Chef

the show. If you are looking for that

else! The show offers special rates for

of the Year 2016 Harrison Brockington.

special ingredient for your menu, that

such companies from the South West,

Their winning recipes used ingredients

unique product for your shop, or the

like Ebb Tides, Powderkeg Brewery,

from brill to John Dory, and rib eye to

essential equipment for your kitchen,

Artisan Chai and Louise’s Larder,

rabbit, so appetising smells and tastes

then the Source trade show will both

giving them the chance to showcase

are guaranteed!

inspire you and help your business

their products to retailers. One of the

grow.

biggest challenges new companies

As an added bonus the successful

have is getting their products to market,

and growing Westcountry Tourism

Give your business the impetus it

and the Source has always been proud

Conference will be running alongside

needs going into the new season

to play a part in introducing these

Source, with two 1/2 day events

with this huge spread of comparative

companies to a wider audience. This

bringing together leading tourism

tastings, networking opportunities and

year the Newcomers’ area at the show

businesses and industry experts. The

inspirational experiences.

is sponsored by Diverse Fine Foods,

conference is designed for businesses

and it would be hard to find a more

working in the tourism industry across

For more information about the show,

perfectly suited sponsor. Diverse

Cornwall, Devon, Somerset, Dorset and

to book a stand, or register to attend,

deal with luxury, smaller brands to

further afield. In 2016 the conference

please call 01934 733433, visit

take them to market via high end food

sold out, attracting over 300 delegates,

www.sourcetradeshow.co.uk, or follow

outlets.

who also had the opportunity to attend

@SourceFoodDrink.

When they select a product, they really get behind it, selling the provenance, individuality, concept, as well as the product itself. They are also committed to bringing independent retailers the very best products available. Where better than the Newcomers area to find unique quality artisan products, with stories behind the brands, to give those retailers an advantage over their competitors? Be inspired by the chefs in the Demonstration Kitchen, add new ideas to your menus, and learn from the best? It’s a rare opportunity to see leading chefs showing off their skills and sharing their latest ideas. – add value to your business by taking full advantage of their expertise and knowledge. This year three of the winning chefs from this year’s South West Chef of the Year will be taking to the stage - South West Chef of the Year 2016 and South West Professional Chef of the Year 2016, Jamie Coleman, South West Young Professional Chef of the Year 2016 Timothy Kendall and

News PAGE 7


RESTAURANT

UPDATE

Ones to watch: 2017 restaurant openings La Dame de Pic by Anne-Sophie Pic to open at Four Seasons Ten Trinity Square

Opening in conjunction with Four

her family’s restaurant Maison Pic in

Seasons Ten Trinity Square, La Dame de

Valence, France. Since then she has gone

Pic is set to be a vibrant new destination

on to open restaurants in Lausanne and

for gourmands in the capital, and will

Paris, garnering awards and accolades

showcase renowned French Chef Anne-

along the way. La Dame de Pic is set to

Sophie Pic’s creative French cuisine in a

open on 26th January 2017 and will be

classic English environment. Famed for

her first restaurant in the UK.

being the only current French female chef to be awarded three Michelin stars, Anne-

http://www.fourseasons.com/tentrinity/

Sophie Pic began her culinary career in

dining/restaurants/la-dame-de-pic

Aster to open on the 1st February 2017 D&D London’s Aster will open at Victoria’s Nova complex on 1st February 2017 with Executive Chef Helena Puolakka at the helm. The menus will blend the Nordic cuisine of her Finnish heritage with the classic French techniques she has refined over her career. The 10,000 square foot space has been designed by Russell Sage Studios, and will be set across two floors comprising of a café and deli on the ground floor and an upstairs restaurant and bar. http://www.aster-restaurant.com/

Jason Atherton to launch Italian restaurant Hai Cenato In February 2017, The Social Company is set to open Hai

by Group Bar Executive, Jamie Jones, will launch at the

Cenato, the group’s first Italian restaurant. Launching in

same time, serving classic Italian cocktails with a twist and

the burgeoning NOVA complex located next to Victoria

sparkling ‘taptails’.

station, Hai Cenato is inspired by New York-Italian cuisine. The menu will span small plates, pasta and risotto, grills

http://www.jasonatherton.co.uk/restaurants/nova-victoria-

and pizzas made in the restaurant’s own custom-built pizza

launching-2016/

ovens. The Drunken Oyster, the restaurant’s bar overseen

Lympstone Manor to launch April 2017 Michael Caines, one of Britain’s most celebrated and best known chefs, is set to open the luxury country retreat Lympstone Manor in Devon in April 2017. Located on the southern edge of Lympstone village, between Exeter and Exmouth, the Grade II listed Georgian mansion is set in 28 acres with unrivalled views overlooking the Exe Estuary. In the process of being fully restored and renovated by Michael and his team of talented architectural and interior design specialists, the former private home will be transformed into a 21 bedroom hotel featuring contemporary interiors that still retain a sense of place and a 60-seat fine dining restaurant.

8 PAGE Editors Choice

https://lympstonemanor.co.uk/


D&D London to launch Italian restaurant in Islington with Chef Patron Francesco Mazzei After 15 successful years in the

new look, with the fresh Italian

heart of Islington, D&D London

concept launching in March

has decided it’s time to ring the

2017. The new restaurant will

changes at Almeida and launch

be inspired by both Francesco’s

a brand-new Italian restaurant,

Southern Italian roots, and by

created by Francesco Mazzei.

Islington itself, the area he and

Almeida’s last hoorah will be

his family have made their home.

New Year’s Eve, with doors

Francesco Mazzei will continue

closing on 1st January 2017.

as Chef Patron of Sartoria.

The restaurant – located just off Upper St – will be given a totally

http://www.danddlondon.com/

Chef Martha Ortiz to launch at InterContinental London Park Lane Officially opening spring 2017, internationally-acclaimed Chef Martha Ortiz will bring her celebrated Mexican gastronomy to London in a new restaurant located at InterContinental London Park Lane. Martha Ortiz is Chef Patron of Mexico City’s awardwinning Dulce Patria, heralded as one of Latin America’s most exciting restaurants, and is celebrated for her creative cuisine and historical research into Mexican food traditions. In London, her philosophy will be brought to life by David Collins Studio, featuring references to Mexican design and culture, and the restaurant will join Theo Randall at the InterContinental, bringing two renowned Chefs under one roof at one of London’s most prestigious addresses. http://parklane.intercontinental.com/

James Durrant to open The Game Bird at The Stafford In early 2017, The Stafford London in St James’s will

at Michelin-starred restaurants, and he will use this great

relaunch its restaurant under the helm of recently

knowledge and expertise at The Game Bird, creating menus

appointed Executive Chef, James Durrant. In the finest

that make full use of the diverse produce of Great Britain

traditions of classic British hospitality epitomised by

and its surrounding oceans, also with a nod to the chef’s

The Stafford, The Game Bird will celebrate the very best

Cheshire upbringing, and with a particular focus on British

of British cooking, but with innovative, modern touches,

game.

in a relaxed atmosphere with exceptional service. James Durrant has a wealth of experience from over 20 years

http://thestaffordlondon.com/the-game-bird/

Bone Daddies set to expand with two new ramen bars Ross Shonhan will launch two new Bone Daddies ramen bars in early 2017, on James Street, Marylebone, and within the NOVA complex, Victoria. Both restaurants will feature Bone Daddies’ popular ramen, which has earned the group a cult following, in addition to new signature dishes unique to each site. https://www.bonedaddies.com/

Editors Choice PAGE 9


Great people, Great business, Great hospitality 23-25 Jan 2017. NEC Birmingham

The Great Hospitality Show, celebrating everything new in British hospitality. Delivering a comprehensive platform for the UK to do business in food & drink, equipment, interiors and technology.

Register today: www.hospitalityshow.co.uk #GreatHosp17


RESTAURANT

UPDATE

GREAT HOSPITALITY SHOW 2017 The UK’s largest exhibition for foodservice and hospitality returns this January with a brand new name and a remit of celebrating greatness in our industry. Welcome to the Great Hospitality Show (NEC Birmingham, 23rd – 25th January 2017). This time around, the show is strengthened by a team of dedicated Ambassadors, representing the many facets of the industry-at-large. Sally Beck, GM of London’s Lancaster Hotel and a passionate champion of young talent in the industry, joins highly respected chef and champion of kitchen skills Cyrus Todiwala OBE; Michelinstarred restaurateur, Andreas Antona and Mike Coldicott, director of kitchen design pioneers, Tricon. Each will be involved in passionate debates and events in and around the show throughout the three days. Now in its fourth rotation, the Great Hospitality Show’s highly successful business mentor programme also returns to help show visitors with a host of challenges including, menu development, PR & marketing, staff motivation, revenue management, technology, design & branding, kitchen management, legal and skills and development. The programme offers visitors completely FREE, bookable face-to-face business surgeries with some of the best in the business including, Senior Director at Michels and Taylor, Krupesh Patel, Client Services Director at Jellybean Creative, Susan Bolam, founder of Rixon Associates, Kellie Rixon, MBE, Sodexo Prestige Chef, Gareth Billington and wine consultant, Alistair Morrell. Sessions can be booked from Tuesday 3rd January by visiting www.hospitalityshow.co.uk with a number of ad hoc appointments kept by, which can be taken during the three days. Brexit, skills, apprenticeships, sustainability, careers, trends, branding, productivity and retention, revenue management, marketing, ground-breaking products, kitchen design; throughout the three days, the beating heart of the show floor – The Business Briefing Stage – is set to welcome a host of debates and discussions on topics setting the hospitality agenda. Just some of the highlights include: holder of two Michelinstars, Tom Aikens, who will be joined by founder of the World Gourmet Society, Matthias Tesi Baur, to discuss what it takes to reach the very pinnacle of the profession. The Brexit effect and skills shortage will also be up for debate with Great Hospitality Show Ambassador, Cyrus Todiwala, MBE, leading a panel of industry experts including, People 1st Executive Director, Martin-Christian Kent and Chief Executive of the Institute of Hospitality, Peter Ducker. Simona Pop, Head of Partnerships and Global Communication at mobile procurement solution specialists, Instasupply, will be demonstrating the profit potential of employing integrated back-of-house technology, while Costa Coffee’s MD, Jason Cotta, will show visitors how his company maintains a loyal and hungry workforce of brand ambassadors.

PAGE

11


RESTAURANT

UPDATE

Elsewhere, in a Great Hospitality Show coup, one of the UK’s most admired and yet most enigmatic hoteliers, Ken McCulloch, will be discussing his long and illustrious career as creator of One Devonshire Gardens and the world famous Malmaison. Exciting new elements will join old favourites in creating a serious buzz on the show floor. The one and only Salon Culinaire returns bigger and better with new elements such as the Skills Theatre – which will see students undertake a number of key back and front-of-house challenges. New faces join old heads for a different take on La Parade des Chefs – the chef team challenge – which will see junior brigades of competitors aged 23 or under, overseen by a senior head chef, tasked with preparing a three-course lunch menu for 100 covers in the Bonnet kitchen. Another exciting new element, The PS100 Culinary Showcase, will demonstrate the impressive culinary skills within the public sector. Chefs and cooks will have one hour to produce a main course and a dessert using the same key ingredients, but will be constrained by both the budgets and nutritional guidelines faced in their own particular areas of work. 2017 also sees the return of the Staff Canteen Live; a chance for visitors to get up-close-and-personal with some of the UK’s best known chefs as they create recipes from their respective repertoires. Birmingham’s very own Glynn Purnell and his dedicated pastry chef, Luke Butcher, lead a stellar line-up, including: The Beehive’s Dom Chapman; Brad Carter of Carters of Mosley; Beverley Dunkley and Julie Sharp from high end chocolatiers, Callebaut; Shay Cooper of The Goring Hotel; Hywel Jones of Lucknam Park Hotel; Nick Edgar from Cumbria’s The Samling; Cliveden House’s André Garrett; Mark Abbott from Midsummer House and Adam Reid from Adam Reid at the French.

Amanda Rosa

12 PAGE


Elsewhere, the show is set to crown the industry’s ten best new products giving visitors an enticing firstlook at the innovations set to make waves in 2017. Submissions into the Great Product Awards are already open with Great Hospitality Show exhibitors –hundreds of hospitality’s most industrious innovators in the fields of Catering Equipment, Technology, Food & Drink and Design – entering new products.

Cyrus Todiwala

By the time the show opens, the submissions will be whittled down to a shortlist of ten with each product on display in a dedicated area throughout the three-day show for visitors to experience for themselves. An overall winner will then be selected by an esteemed panel of judges and announced on the Business Briefing Stage at 4pm on Monday 23rd January. Show visitors will also be able to have their say in a very special People’s Choice accolade – decided via a Twitter vote. With new products in mind, and the New Year ushering in a key period for catering equipment buyers, the show is set to tantalise visitors throughout its three days with hundreds of the very latest catering equipment innovations, under one roof.

Tom Aikens

In 2017, the Great Hospitality Show floor will be packed with more catering equipment suppliers than any other event. January will also mark the very first outing for many of the innovative new products. Returning is the highly successful CESA Innovation Zone, the dedicated platform for the most unique innovative light and heavy equipment products and services from manufacturers. The zone represents the continuation of the longstanding partnership between the Great Hospitality Show and CESA (Catering Equipment Suppliers Association). Exhibitors confirmed so far include: Blue Seal, Adande, European Watercare, Catering Equipment Ltd, Metcalfe Catering Equipment, Commercial Catering Spares, Victor Manufacturing, BGL Reiber, Manitowoc and Signature FSE, with more innovators being added weekly. With partnerships in mind, Cedabond, the UK’s leading purchasing consortium for commercial catering equipment, has announced that it will be hosting a VIP members’ lounge at the show. The lounge, which will be accessible by invitation only, will offer a relaxed, private environment away from the main hustle and bustle of the show and be situated on stand 632 in the very centre of the exhibition, close to several Cedabond suppliers.

Visitors can pre-register for the Great Hospitality Show 2017 now by following this link: www.hospitalityshow.co.uk/register-interest For further information please see www.hospitalityshow.co.uk and follow us on Twitter www.twitter.com/HospShow for everything Hospitality PAGE

13


RESTAURANT

UPDATE

Since 1984, Purified Air Ltd. has been striving to find the best and most cost effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. With every installation of our equipment we also offer the opportunity to sign up for one of our service & maintenance contracts, these are structured to suit individual needs, on a post pay basis, with our customers only being invoiced after each service, saving them both time and money against ad hoc servicing requests. With hubs in both Manchester and London we offer nationwide coverage, carrying out over 6000 service and maintenance visits a year.

The Commercial Kitchen Filtration Experts Free phone 0800 018 4000

At Purified Air we specialise in bespoke solutions for the control of oil, smoke, grease and odour from commercial kitchen and restaurant extract systems.

Purified Air Limited, Lyon House, Lyon Rd, Romford, Essex RM1 2BG England T: 01708 755 414 | F: 01708 721 488 since 1984

14 PAGE

enq@purifiedair.com | www.purifiedair.com Company Registration No. 1827831 | Registered in England


READERS’

CHOICE AWARDS 2017

HIGHLY COMMENDED

FREE implementation offer January 2017 Free install Free menu build Free training Free handover t: 01908 525800

Our solutions are designed to guarantee that the value we add to your business is second to none. We go that extra mile to ensure your EPoS investment ultimately becomes your success. With our dependable nature and continuous strive for perfection, our highly regarded clients feel they are in very capable hands.

e: sales@tissl.co.uk

www.tissl.co.uk


RESTAURANT

UPDATE

“The Beach House Agency, the operators of Restaurant Supply Store, have been voted Essex Growing Business of the Year. The winners were announced at a glitzy awards dinner at the Crowne Plaza Resort Colchester Five Lakes. The company’s CEO Jonathan Shepherd said: “It was fantastic to win, because everyone involved in the business is absolutely committed to it’s continued growth and success. We spent the year making sure that we have the broadest product range and highest availability in the UK restaurant sector. The company is now focused on developing its services division providing, in particular marketing services to restaurants.”

16 PAGE Commercial Catering Equipment

2017 will be such a really important year for Krupps, since in January the new wi-fi iKloud technology and the UniKo touch screen panel will come in force. Those two new technologies will strongly change the market giving the opportunity to apply wi-fi tools to dishwashers. Thanks to iKloud engineers are constantly connected with all their installed machines, facing problems in real time and solving them in quickest delays. Restaurant owners

will be sure that the installed machine is always working properly and they will have more time to spend taking care of their customers. The new user-friendly panel is very easy to use and recommended in those places with an high turnover thanks to its user-friendly icons giving furthermore the opportunity to choose always the best washing cycle belonging to the flatwares to be washed. Those new features will be shown on next Great Hospitality Exhibiton in Birmingham.


RESTAURANT

ü

ü

UPDATE

Prof●board UK – “CLICK SYSTE

This Ultimate Cutting Board is a must for every

Buffet Presentations

Drainage UK Limited

ble Kitchen & Swimming Pool Grids

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ADO-Metal Drainage UK Limited ADO-Metal Drainage UK Limited are the UK agents and suppliers of two unique products designed for the Food Service market. Our aim is the supply of new technology and quality equipment to the industry and we are primarily focussed on the promotion of economic, hygienic and safe products in the kitchen or workplace. ADO-Metal Drainage UK Ltd focuses on the promotion of our drainage channels and unique ADO® Original Stainless Steel roll grids. These can easily lifted for full deep clean at the end of each day.

Specially designed for wet areas, the stainless steel roll grids are non-slip, easy to remove and clean, and very much lighter than the rigid standard grids manufactured and can be lifted easily by any kitchen operative. They can also be manufactured to fit into most existing drainage channels. The ADO® product range also includes various types of entrance matting, plus façade gratings and ventilation grids.

Available in four sizes to fit any space they include fixed Rubber Feet which prevents movement on any surface when working. "MM#PBSETBOE4IFFUTBSFDPNNFSDJBMEJTIXBTIFS safe, stain resistant, warp resistant, non absorbent and resistant to bending, chipping and cracking. To view any of the above, please visit our website www.ado-metal.com or www.profboarduk.com for further information.

0VS1SPGrCPBSE $VUUJOH#PBSETPĒFSB)JHI%FOTJUZ 1PMZFUIZMFOF#PBSEXJUIA$MJDLTZTUFN1PMZQSPQZMFOF coloured sheets that when easily changed and sanitised help avoid cross-contamination.

Website: www.ado-metal.com

18 PAGE Commercial Catering Equipment

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Website: www.profboarduk.com

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RESTAURANT

UPDATE

Fast Food Systems Ltd is the European leader in the supply

department create the most ergonomic layout for even the

and manufacture of commercial catering equipment, with

most specialists of kitchens. With their comprehensive

over 40 years’ experience of the design and implementation

range of services and products, including many market

of the equipment required to service this sophisticated and

leaders, they have perfected the ideal turnkey

ever-changing industry.

systems for their customers.

Fast Food Systems export their Vizu brand products globally

Fast Food Systems Ltd has a lot to offer the

for a variety of projects, from cinema installations to

sector, as they are much more than just a

football grounds and universities, and to over 70 countries

simple equipment supplier.

worldwide. All items are manufactured at the head office in

With a fully specked cook-school at the

Reading to the highest European standards and all carry the

head office, they can assist with menu

CE Mark. The design and manufacturing team will produce

development and product testing.

bespoke equipment to suit almost any requirement, and with their dedicated research and development department,

The restaurant design team are

they are constantly pushing the boundaries of food service

well practiced in concept

technology.

generation for highly efficient layout design,

They specialize in product consultancy and their CAD design

enabling even the

FFS Brands

One of the key elements of a successful restaurant is to ensure the product is delivered to the highest possible standards, ensuring the best appearance, temperature and taste, time and again.

smallest space to achieve maximum customer throughput.

satisfaction in those

Being highly experienced in a global market, the sales team

rare instances where

can source virtually any item required to suit your specific

equipment fault may occur.

needs.

Services are tailored to each individual’s requirements, You will be guided by

whether it’s supplying a single item

friendly and helpful

of kit, or the complete planning and

staff from initial concept

implementation of your entire business

generation, through to

from the ground up.

full shop installation. Support begins with

Their supportive and conscientious staff

on-site commissioning

works hard to provide a one stop service for

for staff on equipment,

everything from installation to the replacement

followed up by after

of a blown bulb, making Fast Food Systems the first

sales service including

choice for all your quick service restaurant needs.

a dedicated service

Having a single point of contact means you won’t have

and spares department

the hassle of organizing several things at once; you simply

that aims to achieve a

decide what you want, and when you want it, and let Fast

high level of customer

Food Systems do the rest.

20 PAGE Commercial Catering Equipment


RESTAURANT

UPDATE

Lincat adds gas and electric bratt pans to Opus 800 range

Lincat, the UK’s leading manufacturer

and lip reduce the risk of spillage,

new Opus 800 range of heavy duty

of catering equipment, has added

and allow for quick emptying and

equipment includes ovens, griddles,

two newheavy duty 80-litre, tilting

cleaning.

grills and fryers. With no fewer than

bratt pans, one gas and one electric,

79 individual products, and a full

to its Opus 800 range of prime

The gas bratt pan, OG8801, delivers

range of options and accessories,

cooking equipment.

24.5kW of power from six stainless

Opus 800 is Lincat’s largest new

steel tube burners and convenient,

product launch for almost 20 years.

Designed to meet the demands of

automatic pilot ignition and flame

the busiest commercial kitchen, the

failure protection. The electric

Based in Lincoln in the UK, Lincat

new Opus 800 bratt pans, offer a

model, OE8802, is equipped with

manufactures products for cooking,

temperature range of 70oC to 300oC

three 4kW stainless steel heating

holding and food display, which are

for maximum flexibility. At the same

elements.

supplied to commercial kitchens

time, a unique simmer mode is

of every kind across the globe.

available to reduce power by up

Helen Applewhite, Marketing

Lincat’s brands include: Opus Combi

to 50%. This is perfect for the bulk

Manager at Lincat Ltd, said:

Steamers, Opus 800, Silverlink 600,

production of delicate sauces, hot

“Our new Opus 800 bratt pans are

Lynx 400, FriFri, FilterFlow, Panther

holding and gentle, slow braising.

perfect for larger kitchens, central

and Seal. Products are sold in the UK

Both models feature a robust,

production kitchens, farm shops or

and in over 50 countries worldwide

manually operated tilting mechanism

even small-scale food manufacturing

through a comprehensive network

with a fold-away handle. The heavy

operations. Robust, powerful, safe

of distributors. Lincat Ltd is a

duty, 2mm thick stainless steel lid can

and easy to clean, they are supplied

member company of the Middleby

double as a bench-top workspace,

with a comprehensive two year on-

Corporation.

and the push button water fill tap

site parts and labour warranty.”

can be operated when the lid is open or closed. The large pouring spout

Tel: 01522 875500 In addition to bratt pans, Lincat’s

22 PAGE Commercial Catering Equipment

www.lincat.co.uk


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RESTAURANT

UPDATE

SMOOTHING THE WAY FOR DISABLED FAMILIES

24 PAGE

“Customers love it, they think it’s fantastic!”

Not the usual feedback on a toilet, but that is the response from people visiting JD Wetherspoon’s showcase pub restaurant The Velvet Coaster in Blackpool, which opened just a year ago. “It’s used daily, definitely worth putting in,” says manager Rebecca White about the Changing Places assisted accessible toilet. She adds, “Customers tell us they came because they knew we have the Changing Places- we’re the only pub restaurant in Blackpool to have one.” JD Wetherspoon is the first national pub chain to provide Changing Places toilet facilities, which give disabled people more space and additional equipment, including a ceiling track hoist and adult-sized height adjustable changing bench. Now, JD Wetherspoon commissions leading disabled toilet provider Clos-o-Mat to provide the resource in its refurbishments where space allows.

changing or extra space, conventional wheelchair-accessible toilets aren’t suitable; the options are stark- to cut their trip out short, sit in their waste, lie on a toilet floor to be changed, or not go out at all.” Under Building Regulations and British Standards, it is desirable for locations to which numbers of the public have access to provide Changing Places toilets in addition to conventional wheelchair-accessible toilets. Since the concept was first developed a decade ago, almost 900 have been opened.

Clos-o-Mat is the leading player in the supply and installation of the away from home assisted accessible toilet facilities, including Changing Places toilets. Its ability to deliver design advice, project management, supply, installation, commissioning and maintenance across the ambit of accessible toileting equipment means it is uniquely provide a reliable, single “Potentially up to 15million people source for the whole process. Further, and their carers, families benefit from its website larger wheelchair-accessible toilets www.clos-o-mat.com, is an essential with a bench and hoist,” explains Clos- reference point for anyone considering o-Mat’s away from home toilet project installing a Changing Places toilet, manager Kelvin Grimes. “Because offering white paper, 2D and 3D CAD the user either needs physical help, drawings, standard layouts, and video.


RESTAURANT

UPDATE

Ping Pong Kicks Off ‘The Year of The Fire Rooster’ with a Bang Raise a glass to Chinese New Year at Ping Pong THE FIRE ROOSTER’S CROW

Londoners looking to see in Chinese New Year with a

The story tells of an interaction between the dragon

twist will relish immersing themselves the decadent tale

and the rooster in which the dragon, ashamed by his

of the Chinese Zodiac’s Fire Rooster as told by London’s

appearance, borrows the Rooster’s beautiful golden

favourite contemporary collection of dim sum restaurants,

horns and becomes the most admired zodiac animal

Ping Pong. Bringing a red hot Chinese New Year feast

by the Jade Emperor. The dragon so pleased in his new

to the chilly tables of London, Ping Pong will mark the

favourable position never returns the borrowed horn

year of the Rooster by serving a special menu available

and the rooster spends eternity crowing every morning

throughout January in all nine restaurants.

calling for the dragon to return his horns. As time and legend evolved, the rooster has come to symbolise punctuality and socialising so no excuse to miss the celebration at Ping Pong this Chinese New Year - Saturday, 28 January…However, if you do miss it, Ping Pong is treating Londoners to a fortnight (running until 11 February) of celebrations as loud and colourful as the Fire Rooster himself, starting the Year of the Rooster in serious style. TRADITIONAL WITH A TWIST Inspired by the rich red and gold hues symbolising luck in China, the Chinese New Year menu features succulent Seafood Treasure Dumplings (£4.95), generously packed with seafood and wrapped in a wheat beetroot pastry finished with edible gold glitter; and the enticing Smoked Sriracha Wings (£6.95) glistening chicken wings marinated for 24 hours, smoked in cherry wood and served with a tangy tomato chilli sauce.

26 PAGE

At the life and soul of the

Pong’s tempting Cherry

party are the cocktails:

Mascarpone Cake (£3.95),

The Fire Rooster (£7.90)

delicious layers of Morello

a blend of Bacardi Fuego,

cherry

blood orange liqueur and

mascarpone cream with an

yuzu is garnished with

almond biscuit base, served

angostura bitters in the

with raspberry coulis. Ping

shape of a crow’s foot, to

Pong, which celebrates

get your night going with

its 12 th birthday this

a bang; while decadent

year (12 is an auspicious

digestif Tonka Rob Roy

number in the Chinese

(£9.50) blended with Jonny

tradition, as that is how

Walker Black, Belsazar red

many zodiacs were chosen)

vermouth and caramel

has everything you need to

liqueur, is a real sweet treat

mark the start of the Year

served with caramel fudge.

of the Rooster with a bang

co m p o t e

and

and is the prefect setting to Satisfy your sweet tooth

celebrate Chinese New Year

further is the with Ping

with friends and family.


Ed’s Easy Diner collapse: Casual dining growth ‘may have peaked’ The rapid and aggressive expansion of the casual dining market may be coming to an end, according to a top property agent, citing the recent collapse and sale of the Ed’s Easy Diner chain. Simon Chaplin, head of restaurants, London for commercial property agent, Christie + Co said that the recent sale of the group to Giraffe owner, Boparan Restaurants Holdings, was a sign that the market was cooling off. American-style diner chain Ed’s was originally put up for sale in 2015 for £90m. However it has been revealed that the company finally sold for £8.75m in October. Giraffe has taken 33 of Ed’s Easy Diner’s 60 sites out of administration. However, 26 sites have closed, with the loss of 377 jobs. According to papers filed at Companies House on November 7: ‘Following a rapid expansion programme the group experienced an extended period of declining like-for-like sales, which

resulted in cash flow difficulties. By the early part of October, the group was facing considerable cash flow and creditor pressures. It became apparent that additional funds would be required to support ongoing trading, which neither the shareholders nor the bank were willing to provide.’ The report goes on the state that the sale to Giraffe, would secure 644 jobs. Ed’s ‘expanded rapidly’ over the past 18 to 24 months, with approximately 20 diners opened over the period. Responding to the news, Chaplin said there may be a knock-on effect for other traders. ‘Ed’s [is]the first sign of a crack in casual dining growth, and there may be one or two groups next year who crumble,’ he said. ‘It would be a headline to say rents have peaked, but there will be pressure on rents in marginal sites to be decreased or tenants will just walk away.

Touchscreen teas and coffees We are rapidly becoming a nation of coffee fanatics, ‘the Starbucks Generation’, and very discerning in our taste and flavour preferences, thanks to the huge rise in single serve coffee machines in people’s homes and the rash of coffee shops on every high street. For those that still like their cuppa, speciality is also now the buzzword and infusions are rising in popularity. A builder’s brew is no longer necessarily everyone’s cup of tea. To cater for all these many and varied tastes and give their guests what they want, when they want, hotels should have one of the latest single-serve coffee machines: in the bar, the breakfast room, the lounge, or

even in guest bedrooms, but not all brewing machines are the same. Keurig®, North America’s #1 single-cup brand, provide small brewers with a large hot drink selection, including leading coffee brands such as Starbucks® or fine teas from Twinings®, as well as hot chocolate, all freshly brewed from a pod at the touch of a button. Keurig brewers are compact, stylish, convenient, low cost, easy to use with a touchscreen, and require little to no maintenance and can be plumbed or unplumbed. They produce a perfect cup every time in under a minute in five drink sizes with no hassle, effort or expertise required.

PAGE

27


RESTAURANT

UPDATE

BookTrust teams up with Rick Stein to get kids reading in restaurants Free children’s books distributed in Rick Stein eateries The Rick Stein Group said “We are delighted to be giving out copies of the children’s book A Hole in the Bottom of the Sea in our restaurants. We know how important reading and stories are for children and we are delighted so many more families who visit our restaurants will have the pleasure of reading this magical story over their family meal.” Children’s reading charity BookTrust, supported by Barefoot Books, initially gave away over 450,000 copies of the book, A Hole in the Bottom of the Sea by Jessica Law and illustrated by Jill McDonald, as part of National Bookstart Week in June 2016. National Bookstart Week is an annual celebration of BookTrust’s flagship reading programme, Bookstart, which gives every child in England and Wales a free reading pack in the first year of their life and again when they are 3-4 years old. The aim of the programme is to remind families of the importance of reading for fun, even with babies. Diana Gerald, CEO, BookTrust said “Family time is so important, especially in this time-poor world but having young children and enjoying a peaceful meal out do not always easily go hand in hand. We’ve joined Tuesday 20 December – BookTrust, Britain’s largest children’s

forces with Rick Stein to help take the pressure off

reading charity today announces its partnership with the Rick

parents to entertain kids at the table and encourage

Stein Group to encourage more children to read for pleasure.

them to grasp those precious moments of reading

The Rick Stein Group is giving away special editions of the

together. Reading is such a portable activity and can

book A Hole in the Bottom of the Sea in 12 of the restaurants

be done anywhere. This years’ National Bookstart

across Cornwall, Winchester, Sandbanks, Marlborough and

theme was ‘Under the Sea’ so it’s a perfect pairing

Barnes.

with Steins’ seafood offering.”

28 PAGE


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RESTAURANT Recipes UPDATE

A chair for everyone and every space As a British Designer and Manufacturer of quality seating and furniture Nomique pride themselves in providing the right choice of chair at the right price for their customers, because good seating should be available to everyone. Nomique understand the importance of creating space that can be utilised effectively. With their versatile and adaptable seating ranges it is possible to create endless design opportunities that engage, enhance and portray businesses at their very best. Nomique believe that good design should not just be beautiful but that it should also be functional, created with care and attention to detail, they make products that looks the part with quality that will last. Established in 2002, Nomique is highly regarded within the market, offering a comprehensive portfolio of design-led yet affordable products, including premium task, ergonomic, meeting, conference and soft break out seating. Their portfolio offers the right choice of furniture for receptions and lobby areas, lounges, restaurants and bistros. In addition to this Nomique also provide seating for hotel rooms, accommodating families and holiday makers with comfortable and durable seating; as well as individuals on business with ergonomically correct premium task chairs, to work just as efficiently away from the workplace. Nomique’s eye-catching products such as the Pepi Cantilever and Moka Felt are fantastic for meeting and conference as well as café and relaxation areas. Nomique’s soft seating portfolio, includes products such as Lux and Milo that are not only comfortable and unique in design but are also made to

30 PAGE

last. Nomique offer extreme flexibility with bespoke products, all fabrics specified to suit your interiors and environments and competitive lead times. Whatever the need, Nomique has it all, with a chair for everyone and for every space. Nomique have a full understanding of how to best support their customers, with the utmost care and honest advice, their passionate team go the extra mile to help create spaces that are inspiring, vibrant and full of energy. To find out more about Nomique and their products please get in touch. Call the team on 01952 585828, send an email to sales@nomique.com or visit www.nomique.com


creating space that works

www.nomique.com 01952 585828 sales@nomique.com


RESTAURANT

UPDATE

The sky’s the limit with cloud-based EPOS solutions The sky’s the limit with cloud-based EPOS solutions

GARDIFF GARDIFF Epos Epos Your business partner forfor Your business partner professional EPOS systems professional EPOS systems For those working in the hospitality For anthose in the hospitality sector EPOS working system is one of the most sector an EPOS system is one of most important tools you can have to help the make important tools you can have to help make your business a success. your business a success. Apart from the obvious benefit of allowing fromand theprocess obviouscustomer benefit of allowing youApart to accept orders, you to accept and process customer orders, the cloud-based EPOS technology available the cloud-based EPOS technology available today gives you so much more, including today gives you so much more, including touch screen terminals, table reservations, touch screen terminals, table reservations, tablet ordering platforms, table billing ordering platforms, table billing andtablet contactless payment solutions. It also and contactless payment solutions. It allows you to automate promotional offers,also allowsloyalty you toschemes, automate promotional offers, manage perform real-time manage loyalty perform real-time stock monitoring atschemes, anytime from anywhere stock monitoring at anytime from anywhere and receive management reporting via a and receive management reporting via a smartphone, tablet or desktop PC. smartphone, tablet or desktop PC.

Gardiff EPOS aims to provide you with the EPOS solution aims to provide veryGardiff best EPOS tailoredyou for with your the very best EPOS for your business. From the solution moment tailored you contact business. From the moment you us, we will work with you to ensure contact that us, we will work with you to ensure your requirements are understood so thatthat are support understood so that youyour get requirements the right EPOS tailored you get the right EPOS support tailored for your business. We will identify your key for your business. will EPOS identify your key requirements, so thatWe your system requirements, so that your EPOS system enables you to provide a professional, firstenables you to provide a professional, firstclass service to your customers. class service to your customers. From the initial discussions through to the initial discussions through the From installation of your EPOS system and to the installation of your EPOS system staff training, we aim to provide first-classand staff training, weOur aimteam to provide first-class professional service. are dedicated professional service. Ourqualified team arein dedicated to customer care and fully their to customer care and fully qualified in their roles. Our customer support is available roles. customer is available from 8am Our to midnight, 365support days a year. from 8am to midnight, 365 days a year. As a Gardiff customer you can be confident a Gardiff customer and you can be confident thatAsboth the hardware software we that both the hardware and software provide to you will be thoroughly tested, we provide to youand willcost be thoroughly tested, reliable, resilient effective. Your reliable, resilient and cost effective. Your EPOS system will be extremely stable, EPOS system will be extremely stable, requiring little maintenance – but when you little do; requiring our support is maintenance there for you.– but when you do; our support is there for you.

In short, the right EPOS solution can help In short, the right solution can help make running your EPOS business simpler, make you running your business simpler, whether are a multi-site operation or whether you are a multi-site operation just require a single EPOS terminal. Your or just require a single EPOS terminal. Your information is accessible when you need it, information is accessible when you need allowing you to make those all important it, allowing yourunning to make those all important decisions about your business. decisions about running your business.

32 PAGE

Gardiff EPOS is a family-run business Gardiff EPOS is a family-run based in Hertfordshire. We have business been based in Hertfordshire. We have been serving the hospitality sector for 28 years the hospitality sector for 28our years andserving have an excellent reputation with and have an excellent reputation with loyal customers. With a wealth of industryour loyal customers. With atechnology wealth of at industry experience and innovative its experience and innovative technology at its disposal, Gardiff continues to provide EPOS disposal, Gardiff continues to provide EPOS solutions that give hassle-free operation hassle-free operation andsolutions provide that the give business information and provide the business information required in today’s world. required in today’s world.


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Touch Screen Tills Customer Display Multiple Cash Drawers Wireless Waiter Hand-Helds Tablet Ordering Platform Thermal & Kitchen Printers Kitchen Video System Contactless Payment Options

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Centrally Manage Multiple Outlets Table Reservations Table Billing System Floor Plans View Live Sales Real-time Stock Management & Alerts Calculate VAT Variance Reporting

“Gardiff helped us at the London 2012 Olympics with a more sophisticated and more reliable solution. We couldn’t have managed without them. We now have Gardiff right across the business.” Jorrit de Jong

Finance & Project Co-Ordinator for legendary Chef/Patron Anton Mosimann – a Gardiff EPOS customer since 2011

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