Restaurant Update December 2020

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The latest news, products and services from the restaurant industry, for the restaurant industry December 2020

Dover Design was tasked with bringing this fabulous Grade 1 building back to life as a specialist fish restaurant.

Key to this was permission for a rear extension with a staircase to allow the 1st floor to be used as a spectacular dining and functions space. Built 1577 for merchant Richard Churche, it is one of the oldest buildings in Cheshire, having survived the great fire of 1583 which destroyed most of Nantwich. Working closely with Historic England, the local Conservation officer and the client, it took us over a year to get the Listed Building and Building Control consents needed. It was a privilege to be involved with such a project, and the result draws the crowd from miles around.

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it is recognised that customers that feel safer are more inclined to return to establishments for repeat business. Keith Rogers – Moon & Stars – Rushden

CONTACT DETAILS - Email: - Call us: +44(0)1462 650700

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December 2020



The latest news, products and services from the restaurant industry, for the restaurant industry December 2020



The Restaurant Group reports £60m loss and requests multi million bonus for CEO The Restaurant Group has reported a loss of £62.6m in the first half of this year, but in a trading statement somewhat bullishly said trading since the summer was “very encouraging.” The Restaurant Group owns Wagamama, Frankie & Benny’s, Chiquito, and is fast developing its pubs portfolio. The group had made a £28.1m profit in the six months to the end of June last year, before Covid-19 took its toll. The group’s half-year results show losses incurred primarily from costs of permanently closing 147 outlets. Now, like other hospitality businesses it faces the further restriction of trade resulting from the 10pm curfew, and regional lockdown measures limiting social gatherings. Remarkably share prices rose 6% in London as the business indicated sales growth over the summer, boosted by Rishi Sunak’s Eat Out to Help Out initiative. The like-for-like revenues at Wagamama were up 11% yearon-year between 4 July and 20 September, alongside a reported 5% outperformance of the whole restaurant sector. Other brands like Frankie & Benny’s posted growth of 4%. The Restaurant Group’s Pub portfolio reported similar timeline growth of 14%, some 20% higher than the rest of the market. The Restaurant Group’s CEO, Andy Hornby said of the results: “It has been an extraordinary and difficult period for the hospitality sector but one in which we have pulled together to achieve a great deal. “Whilst the sector outlook is uncertain, and we are mindful of recent restrictions across the UK, we are confident that the actions we have taken provide us with strong foundations to emerge as one of the long-term winners.”

4 PAGE Industry News

The company remains ambitious and stated that its strategy long-term was to open 54 new Wagamama restaurants in the UK, and more in also the US via franchises and joint ventures, although numbers were not cited. Growth of the pub portfolio is also on the agenda with numbers targeted to increase from 77 to circa 140. The Restaurant Group’s CEO, Andy Hornby is looking to substantially benefit personally from the latest results as The Restaurant Group is planning to award him a substantial boost in remuneration. This Thursday The Restaurant Group will ask their shareholders for approval of a new executive bonus scheme that would give Hornby a fixed annual pay-out on top of his £630,000 base salary.

If the shareholder vote is carried, Hornby will be awarded with a circa £787,500 bonus in shares seeing his overall remuneration rise in 2020 to £1.3million. Hornby’s £945,000 cash bonus would then be reintroduced in 2021 with a £630,000 share award, taking his maximum potential remuneration up to over £2 million. The shareholders are being asked to approve the move at a time when most in the industry are looking at their very survival. The Restaurant Group in 2020 has already made 4,500 people redundant and closed about one third of its 650 pubs and restaurants. So, the CEO’s bonus seems does like a very BIG ask, and a somewhat impertinent one too.

‘Huge question marks’ surround study claiming Eat Out to Help Out saw increase in Covid-19 cases The Eat Out to Help Out scheme caused a “significant” rise in new infections, researchers have claimed, despite Public Health England figures showing sustained, low levels of transmission in hospitality venues.

UKHospitality has said there are “huge question marks” around the data presented by Dr Thiemo Fetzer of the University of Warwick, which claims between 8% and 17% of infection clusters could be attributed to the scheme, with areas experiencing a higher uptake recording a decline in new infections the week after it ended. In response the Treasury has commented: “We do not recognise these figures – which as the study itself admits, are ‘back-of-theenvelope’ calculations.” Dr Fetzer presented the calculations after analysing data including how infection rates were impacted on

days with heavy rainfall during lunch and dinner hours, where there was a lower take up of the discount scheme. He said: “This strongly suggests that the link between Eat Out to Help Out and new Covid-19 infections is causal: when people were not dining out as part of the scheme there were fewer new cases of the virus. “Eat Out to Help Out may in the end have been a false economy: one that subsidised the spread of the pandemic into autumn and contributed to the start of the second wave. Alternative policy measures, such as extending the furlough scheme, increasing statutory sick pay and supporting low income

households through expanding free school meals may well prove to be far more cost effective than demandstimulating measures that encourage economic activities which actively cause Covid-19 to spread.” The study flies in the face of UKHospitality research, which examined infection alerts across 14 weeks, and found just 0.0003% of customers had notified businesses of Covid-19 cases. Public Health England data has also consistently shown that transmissions attributed to hospitality are below 5%, significantly lower than those seen in schools, workplaces, hospitals and care homes.

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Every year, millions of tonnes o waste in the UK goes straight to Collectively, the hospitality industry is one of the main contributers to this, throwing away around 920,000 tonnes each year, totalling a cost of around £2.5bn to the hospitality and food sector. 6 PAGE Industry News

Costing the sector billions and impacting the environment, measures must be put in place to mitigate this. One of the most effective ways of doing this is to recycle. Leading UK food waste management company, Keenan Recycling has recently expanded its network across the UK. Originally based in Scotland, the company has spent much of this year opening up new depots in south west England, as well as adding a new fleet of trucks to sites including Newcastle, Manchester, Leeds, Gloucester and Salisbury. Investing more than £5million into driving growth in England, the recycling company is passionate about getting companies south of the border thinking about how they can responsibly manage food waste. Managing director, Grant Keenan explains below why the hospitality sector should be recycling their food waste and how recycling can benefit their business.

Wasting money and energy by Grant Keenan, managing director, Keenan Recycling Although England is currently working towards a pledge of eliminating food waste to landfill by 2030 with legislation planned for 2023, it is already behind the likes of Scotland and Northern Ireland who are already effectively stamping out food waste. In fact, in data recently published by the Environment Agency, the amount of waste sent to landfill in England has actually risen by 4% in 2019 to 45,859,000 tonnes. This represents an increase of around 1.8 million tonnes from 2018. As food rots and degrades, it releases methane gases which are 28 times more harmful than carbon dioxide (CO2) in terms of trapping heat in the atmosphere. The environmental impact of preventing this is equivalent to taking one in four cars off the road.

of food o landfill Moreover, when food is wasted we also waste all the energy and resources that went into producing, processing, transporting and cooking it while losing the money spent on all these things – meaning that businesses, like yours, are less efficient and less competitive.

Turning food into fuel So, what can you do with the mountains of leftover food? Biofuel is the product derived from recycling food waste that can then be transformed into a renewable energy source - biogas. Using anaerobic digestors, this biogas can be extracted and used for electricity, gas to grid, heating or even as biomethane for transport. Furthermore, there is absolutely no waste, as the by-product left behind, called digestate, is removed and spread to agricultural land as an organic fertiliser. By choosing to recycle your food waste in this way, it not only reduces

the emissions into the ecosystem, but also lessens the need for further use of fossil fuels and becomes a significant contributor to the circular economy.

services to help, customers are more likely to trust and favour your business over others.

With green energy now regarded as the second most important renewable source, ahead of wind and solar; and this year, successfully reducing the greenhouse effect by 21 per cent, recycling your food waste is a hugely important step in helping save the planet. Producers of food waste now have no excuse for not making sure that their waste is collected and recycled into renewable energy.

Keenan Recycling’s service includes an integrated approach to collecting food waste and turning it into green energy through its innovative processing facility in Scotland.

Growing your credentials As well as saving money and helping the environment, recycling your food waste can even help boost the image of your company. We understand that before legislation comes into effect and makes it law to recycle your food waste, it can be a bit of a chore. However, businesses which embed sustainability within their day-today operations are better placed to take advantage of the rise in customer expectation for “making money whilst doing something good for the world”. The world and customer bases are increasingly favouring companies that value the environment and sustainability. By showing your compassion for these matters, and implementing food waste recycling

What can you do to help?

The new waste plant in Linwood will unpack and process the food waste collected and delivered by its fleet of collection vehicles. As a key supplier to UK anaerobic digestion plants (ADPs), Keenan is already processing more than 100,000 tonnes of organic waste a year, turning it into premium grade compost or generating electricity through waste to energy production plants. The food recycling specialist currently partners with leading waste management companies and brokers, who work on a national scale, recycling food waste for customers including shops, cafes, restaurants and hotels. If you’re looking for a recycling partner to manage your food waste get in touch or head to our website for more information:

Industry News PAGE 7



Raithwaite Sandsend appoints head chef

Andy Hill has been appointed as head chef at Raithwaite Sandsend, located on the North Yorkshire Coast. Hill has almost 25 years of experience as a chef, starting his career at the Michelinstarred Vermont Hotel in Newcastle. He then worked up the kitchen ladder in London at The Belvedere, and gained two rosettes while at The Crewe, Harper Arms, and The Dales Hotel.

Bidfood reveals range for a ‘Christmas with caution’ Bidfood has launched its festive product range, alongside insight advising a cautious festive season for 2020.

The findings suggest this year’s festive season will involve socially distanced small gatherings, with single-serve food or personal buffet platters. The report shows that one of the consumer behaviours to come out of the pandemic is the rise in desire to ‘support local’, from supporting local producers and businesses to spending on UK experiences and British getaways.

Hill also held senior positions at the Michelin-starred properties Star at Harome and Handstead House, as well as Ston Easton Park and Wentworth.

Bidfood’s research also illustrates that this isn’t a year for product innovation, with consumers instead looking for touches of comfort and tradition, such as winter-spiced options,mince pie variations and Christmas puddings.

Commenting on Hills’ appointment, general manager at Raithwaite Sandsend Alejandro Torrecilla said: “We are absolutely thrilled to announce Andy Hill as head chef at Raithwaite Sandsend. Andy is a brilliantly talented chef and we are already seeing the fruit of his labour, with much more to come.”

Lucy Pedrick, Bidfood’s head of insights, commented: “Of the consumers we surveyed, 48% ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience.

Hill will take the helm at Raithwaite’s The Brasserie and Poacher’s Bar. At The Brasserie, Hills’ current menu focuses on his interest in foraging and scouring the woodlands and the hotel’s kitchen garden. The Poacher’s Bar serves cocktails as well as light bites, including truffled cauliflower mac and cheese or freshly caught Whitby fish and chips.

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“Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amid the coronavirus pandemic.” The 2020 Christmas range from Bidfood includes options suitable for individual servings such as personal goats’ cheese soufflés and Farmstead individual turkey paupiettes with Cumberland, cranberry and apricot stuffing. Traditional offerings include British-reared Farmstead turkey ballontine with Gloucester old spot and caramelised onion sausage meat, and last year’s family favourite, foot-long pigs in blankets. Dessert options include flaky mince pastry parcels or the Premium Selection jewelled Christmas cake.

The catering industry has been fundamentally threatened by the COVID-19 pandemic, with tighter restrictions set to stay in place for the foreseeable future. Jangro, the UK and Ireland’s largest network of independent janitorial suppliers, has expanded its comprehensive range of solutions to help businesses in the food industry continue trading throughout (and beyond) these uncertain times. They are able to offer everything the sector needs to adapt their processes and keep trading, from sustainable takeaway packaging, to effective cleaning and hygiene supplies and processes. During the initial lockdown, many bars and restaurants adapted their offering to include takeaway and delivery options. With a second lockdown across some parts of the UK and no confirmed end date for tighter restrictions everywhere, catering businesses should review their packaging options. With sustainability, as well as safety, high on the agenda, meals should be provided in environmentally friendly food containers. To help reduce the amount of plastic pollution, Jangro offers a range of sustainable packaging, ideal for hot and cold foods, which is made from re-used board, and is recyclable, compostable and fully bio-degradable. The lids are made from recycled plastics (rPET) and are also recyclable themselves.

Jangro offers tailored solutions to support catering businesses Independent janitorial and cleaning distributor provides services to help the catering sector act sustainably and stay compliant

Jangro is also able to help establishments implement effective cleaning and hygiene measures. As well as specialist food packaging, its comprehensive ‘Cleaning & Hygiene Supplies’ catalogue contains a wide range of high quality and effective products and supplies, including Jangro’s Enviro H6 General All Purpose Sanitiser, which has been proven to kill coronavirus. Jangro also recently extended its innovative range of digital wall charts to include the hospitality sector. These cleaning guides include colour coded plans to ensure a safe and hygienic working environment is maintained. As well as their bespoke copy, the customer automatically receives a full health and safety compliance pack, comprising of relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart.

Jo Gilliard, CEO at Jangro, comments, ‘COVID-19 is one of the most significant threats that the catering industry has ever faced. With mass gatherings banned for now, even when people are able to socialise more freely, it is likely that a coronavirus hangover will remain – that is, a consumer nervousness around the health and hygiene of an establishment. Many will still prefer to order takeout to enjoy in the safety of their own home, whilst others will assess the cleanliness of an establishment before deciding to visit. She continues, ‘The way that the catering industry has adapted in the face of such challenges this year has been impressive. Jangro is here to help support these businesses make sustainable choices, and when it comes to cleaning and hygiene, stay compliant and help them to build trust with their customers.’ For more information about Jangro, please visit or call 01204 795 955. PAGE




Tomahawk Steakhouse to open in former Fifteen London site Tomahawk Steakhouse is to open its first London restaurant on the former Jamie Oliver Fifteen site in Westland Place, Hoxton. The restaurant will open its doors on its eleventh restaurant on Thursday 3 December.

it’s a local neighbourhood couple coming for dinner or groups of six there are spaces for all.

Owner and founder, Howard Eggleston, said: “When it comes to venues and growing the business, Tomahawk is a company that pushes boundaries, we always have been. Expansion plans and potential site visits have not stopped even in the lockdown. We must keep our heads high and keep up momentum otherwise we stop, and we just won’t accept that.”

“The lockdown is a tricky situation to navigate in any industry, but if the people of London are as frustrated as we are, I’m sure they will welcome a new kid on the Hoxton block.”

Eggleston said the urban warehouse-style building complemented the Tomahawk branding. He added: “We have given the whole venue a new lease of life and it looks fantastic. The interior has had a complete redesign being fitted out with additional booth seating and table plans set up in accordance with government guidelines so whether


The steak restaurant and cocktail bar will offer a wide selection of starters and sides to accompany its Himalayan Salt dry-aged steaks seven days a week. The chain also offers Sunday lunch, steak sharing boards and a melting chocolate Tomahawk bombe dessert. Jamie Oliver’s Fifteen restaurant closed last year after the collapse of the celebrity chef’s restaurant portfolio.




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PRET A MANGER Aldgate High Street

Opposite the tube station and on the corner with Minories, Pret a Manger had acquired the EAT unit next to their own smaller store, and appointed Dover as technical designers to combine the two to make one much larger store. Both traded on the Ground floor and had their kitchens in the basement. Our measured survey revealed that the EAT basement had a complicated layout including a walled-in disused staircase. This, combined with the curved shape of the building on the corner really tested our survey skills! While the EAT basement was large and meandering, the Pret one was narrow and a real squeeze.


Work began in the closed EAT, and the Pret, which remained open for business as usual, was rearranged overnight to prepare it for the moment when the dividing wall was to be removed.



Three weeks into the site works we discovered that the two stores were on slightly different Ground floor levels the EAT was higher than the Pret - and this meant a rapid re-design to accommodate the ramp needed to access the toilet suite. Fortunately, the basement levels were just a few millimetres different. The job took an unusually long 12 weeks to complete, partly due to some issues with the lease, but given the complications of the building, and the fact that the Pret store remained trading for 11 of those weeks, it was a credit to the contractors who delivered a quality finished product which was

an immediate success with its customers who enjoy the improved service speed and comfortable seating area. In the basement, the kitchen heroes expanded with relief into their new spacious work place.

Dover Design believes creating effective design is key to commercial success, and strives to incorporate this fundamentally in their Interior design service which covers all sectors of hospitality design; Bar design, Restaurant design, QSR, Cafe Design and Hotels. Check out our ‘easy to use’ services at

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INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens. These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range. Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim. Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.

For a full brochure with specification and production capacity details please call 01895 272236; email;;;



FOUR 2020 OPENINGS TO LOOK OUT FOR FROM AWARDWINNING INTERIOR DESIGNERS, DEXTER MOREN ASSOCIATES World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. Reflecting DMA’s design philosophy, the 2020 openings are both beautiful and functional with their inspiration rooted in individual neighbourhood stories to ensure each property is authentic, timeless and unique. GRAINGER Built to Rent PROJECTS DMA was commissioned by Grainger plc, the UK’s largest listed professional landlord, to help design the amenity spaces in a number of its rental schemes. As part of this partnership, DMA is developing a set of brand standards to be rolled out across the Grainger portfolio. DMA’s hospitality experience gives them a clear and creative understanding of how to create flexible communal spaces that people want to spend time in and


that encourage interaction between residents. From the styling to the material choice, DMA is an expert in layering to create the right impact. 1. Millet Place | Pontoon Docks, East London This 154-home Build to Rent project is located on the doorstep of Pontoon Docks DLR station. Drawing inspiration from the local area’s colourful past and bustling present, the interior design reflects the transition from old to new, encompassing the natural agricultural history, creative atelier workshops and raw materials such as recycled glass, rope and natural timbers. Industrial elements for partitioning spaces are used throughout the scheme not only to pay homage to the past, but also to create intimate nooks to relax in, with focal points deliberately positioned to encourage interaction between residents. A double-height atrium links the open

ground floor entrance to the firstfloor amenity space. Feature rope artwork and an industrial staircase encourage guests up to the amenity space that bridges the two apartment blocks. Residents can enter a fully equipped gym and yoga studio on one side of the amenity space, or book out a cosy screening room, lounge or dining room on the other to entertain friends. 2. Solstice Apartments | Silbury Boulevard, Milton Keynes Much like the city itself, the property design has been inspired by the sun’s paths and energy lines. The colour palette across the public spaces is inspired by the summer solstice, making reference to the changing hues of light that emanate from the sun throughout the day. Residents are welcomed by a highly polished brass reception desk, feature hanging pendants and bold signage. On the mezzanine floor, there is space for

coworking or lounging with feature joinery throughout making the spaces feel well-considered and flexible, encouraging residents to meet and chat to each other. Bold feature wall coverings, curated artwork, wall lights and cork clad lifts create a warm atmosphere, designed to stand out in an industrialised city. The downstairs gym is an active frontage onto the street. HOTEL PROJECTS 1. Mövenpick Hotel Villa Pamphilli | Rome Due to open in Q2 2020, the hotel renovation captures the surrounding architecture, location and climate conveying it through the use of warm tones and a mix of soft and hard forms set against striking patterns. This creates the contemporary edge to make this a unique urban resort in Rome. A pastel palette of peach, pink and green has been adopted through the hard finishes and soft furnishings. Overscale patterns in the front of house design reconnect the long linear spaces acting as an informal wayfinding for guests. The rigidity of the existing travertine column grid is punctuated by multi-functional banquettes, creating relaxed informal areas of seating that easily adapt for work and leisure. The pastel tones in the restaurant are grounded by rich earthy terracotta shades with accents of natural stone and timber to bring warmth

and authenticity. Planting is used throughout to echo and connect to the rich foliage of the vast terrace gardens within the grounds. DMA relocated the previously underutilised existing bar at the end of the hotel and brought it to the forefront of the hotel to reactive the lobby space and ensure optimum accessibility to hotel guests, local residents and passers-by. The lobby lounge now wraps around the bar to ensure maximum views of the terraced gardens and surrounding park can be enjoyed by all. A new destination rooftop has been created through the reformatting and removal of existing suites to allow for uninterrupted panoramic views across the hills of the Roman countryside. The guestrooms, influenced by the legendary Italian designer Gio Ponti, are composed of mint green and grey colour blocking to the walls punctuated by the geometric lines of the slatted headboard. Curved joinery in burgundy lacquer and glass are accentuated with brass detailing. The bathrooms are transformed with the replacement of underused baths to walk in showers, bespoke vanities sit on fresh green terrazzo flooring with newly retiled walls and black brassware accents. 2. Malmaison | York DMA has undertaken the full interior design services for the refurbishment and extension of Malmaison, York. Inspired by brutalist architecture and celebrating the vibrancy of the sixties,

the scheme optimises the space to create 150 guestrooms and suites, a ground floor reception and lobby lounge, gym and spa, signature bar and restaurant, and rooftop bar. In-keeping with the brutalist architecture, the project sensitively retains ten levels of concrete floorplates, façade and waffle ceilings. Within the guestrooms, dark stained maple millwork sits on dark grey marble tiling. Recycled coconut shell marmoluem lined walls meet part height glazing and amber tinted glass shower enclosures, and tan leather upholstery is punctuated with black metalwork and bronze accents. Yves Klein blue and burnt orange - key colours of the sixties - are playfully used in the bathrooms and artwork, whilst bold geometric patterns are applied in the wallcovering and fabrics to further bolster the link to the brutalist nature of the architecture. The new single storey rear extension with Crittall glazed façade and central clerestory will be home to the dedicated Malmaison ‘Work and Play’ facility, linked to the retained building with bookable meeting pods, dedicated meeting rooms, conference rooms and ballroom with extensive breakout areas, self-service kitchenettes, bar and a Starbucks café. A dedicated lift will take guests directly to the new rooftop bar, spanning the entirety of the top floor and boasting views of the York skyline, York Minster and the River Ouse.





A New Concept in Professional Kitchen Design

HIZONE puts the chef at the centre of attention by providing them, and their team, with the perfect professional environment. The range bridges the gap between front and back of house, creating a theatre kitchen which becomes the heart of the restaurant. 20 PAGE Catering Equipment

Created by world renowned designer Antonio Citterio, in partnership with an Italian refrigeration specialist, HIZONE is the embodiment of a no-compromise vision for an innovative professional kitchen system. The HIZONE range consists of refrigerated cabinets, counters and blast chillers as well as matching ambient cabinet, counter and shelving solutions. HIZONE allows designers to create an entire kitchen from one source, ensuring the highest levels of efficiency, usability and space optimisation. The refrigerated models in the HIZONE range feature an intuitive touchscreen controller, soft-close reversible doors, integrated LEDs which can be adjusted for both intensity and shade, 304-grade stainless steel internals and are available in a choice of finishes – including a unique fingerprint resistant stainless steel.

The integrated monoblock refrigeration system has been designed to deliver total reliability and performance, it uses the most advanced technologies available to make the work-environment both quiet and comfortable. Features such as EC fan motors, variable speed inverter compressor, 80mm thick insulation, 5-chamber door seals and natural refrigerants are all standard. The standout product of the range is the Multimatc which combines blast chilling/freezing, vacuum packing, chilled/frozen storage, controlled thawing, proofing and even slow cooking in a single cabinet that takes up less than one square metre of kitchen floor space. All products are 100% designed and manufactured in Italy where artisan dedication to detail has been combined with the pursuit of refrigeration excellence. HIZONE are currently accepting trade applications from premium commercial kitchen and refrigeration specialists in the UK, to register your interest contact HIZONE is exclusively distributed in the UK by Capital Cooling Refrigeration Limited.

Contact Information Telephone: 0800 999 8599 Email: Web:

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Gaggia: Coffee As It’s Meant To Be Gaggia’s Iconic Professional Coffee Machines Are Now Available In The UK The desire to make the perfect espresso - that is the raison d’être of one of Italy’s most iconic coffee companies. It was during the ’30’s, amidst the unmistakable hustle and bustle of Milan, that ‘Italian Coffee’ as we know it was conceived... Achille Gaggia, a barista, has a light-bulb moment: to build a coffee machine that doesn’t use steam, but rather a revolutionary piston mechanism that pushes water through coffee at a high temperature. He worked diligently to realise his vision and ultimately create what Gaggia considered to be the perfect espresso. Little did he know that his success heralded the modern Italian espresso era. Since that fateful day in 1938, across Europe and from the US to Australia, the most state-of-the-art cafés have served an infinite number of cups of espresso made on a Gaggia machine. Gaggia’s process suddenly made coffee ‘cool’. By the end of the ’40’s, Gaggia machines were installed in many an Italian home. By the 1950s and 60s Gaggia machines were a staple in high street coffee bars, capturing the vibrancy and energy of the time. UK coffee aficionados can choose from a range consisting of both traditional and super-automatic machines, each aimed at a specific sector of the

marketplace, as Evoca UK’s Sales Director Craig Jukes explained. ‘The driving force behind our new machines is the desire to offer baristas a choice of innovative machines that not only allow them to craft an espresso that Achille Gaggia himself would be proud of, but also enable them to work with increased efficiency.’

soft light of its LED profiles and in its evocative backlighting. The machine has a touch screen and a push-button panel in connection with each brewing unit to allow complete customization of the brewing parameters and rapid, intuitive selections. It is a machine created to satisfy the needs of the most demanding market.

Among, the new Gaggia machines are La Reale, La Radiosa and La Giusta. The machines are manufactured in Italy in the group’s factories and with such names, there’s no doubting that espresso coffee is still considered an Italian experience the world over.

La Giusta is more classical, reminiscent of the original company style in its use of metallic materials and its attention to detail, which combine to create a product of undisputed robustness. A backlit rear logo and front push-buttons combine elegance with functionality.

Jumping forwards to the 2020s and the Gaggia professional range still bears all the hallmarks of Italian style. La Reale and La Giusta were designed by the Bonetto agency. Most noted for its excellence in automotive design, Bonetto also has a huge experience in the coffee sector. They’ve created machines that have a refined and charming style. They look modern, but at the same time, they pay homage to certain stylistic elements that typify the ‘mythical’ fifties, that arguably were the heydays of Italian chic.

La Radiosa is an innovative superautomatic professional machine, with a high-definition 10” touch screen for beverage selection. Framed by LED profiles that create unlimited combinations of colours according to the user’s wishes, La Radiosa is equipped with a brewing unit that perfectly delivers both quality espresso and those larger beverages particularly appreciated by UK consumers. A brand-new fresh milk delivery system, (EvoMilk), allows the preparation of hot and cold foamed milk-based beverages, always with excellent results.

Top of the range is La Reale. It is unique; entirely designed by light. This can be seen not only in the shimmering reflections of its copper and steel bodywork, but also in the

‘The name of Gaggia carries similar international kudos to that of ‘Ferrari’ or ‘Gucci’’, Craig said. ‘As a premium brand, there can be no compromise on quality. Having said that, each of these machines offers considerable cost-savings over comparable ‘competitive’ products. Our aim was to bring the production of the best possible coffee within the reach of the typical independent coffee shop, of the sort that is constantly appraised by consumers entirely on the quality of drinks delivered. We’ve achieved that. Purchasers have compared the machines’ capabilities with other products and they’ve found that they can make considerable cost savings without any compromises on quality.’ Evoking a bygone era, but with a strong focus on contemporary needs, relaunching the brand brings Italian style and panache to cafés in the UK.

22 PAGE Catering Equipment

Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit. Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene. Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often. Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements. Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs. Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps

to ensure the results are completely hygienic, as well as freeing up staff for other tasks. To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes. Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid. “Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically. Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.” Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit or email

Catering Equipment PAGE 23



Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees. The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream. Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running. “Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.” The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20th March. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.


The offer of free software comes as Access Hospitality announced it is also focused on giving operators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal. For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542 or

Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak. The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers. Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group. Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers

in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders. “At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.” The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media. PAGE




Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire. In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.


The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated

Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.

The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda. Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the

London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences. As well as picking up Tilda’s biggest Salon Culinaire prize to date – an

all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice. Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!” The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal. Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes. Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice. To learn more visit professionals/article/make-menuwork. The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale. With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit PAGE




INVEST IN YOUR PREMISES NOW IF YOU CAN With the hospitality industry taking a massive hit with the Coronavirus pandemic putting countries around the world into lockdown, Dorset-based Broadview Shading Solutions has revealed that some restaurants and cafés are taking advantage of the quiet time to improve their establishments ready for the Summer season..

28 PAGE Alfresco Dining & Outdoor Solutions

“We know that these are challenging times for businesses, more so for those in the hospitality sector, but we have seen a number of clients enquire about our outdoor shading solutions so they can maximise their outside space to be used all year round” explains Ian Pratt, Director at Broadview. With a wide range of products including outdoor pergola systems from highly reputable manufacturer Brustor, umbrellas and parasols, as well as manual or motorised awnings and canopies, Broadview has transformed the outside dining and seating areas for a number of the South’s most prominent businesses including The Sandbanks Hotel, Chichester Yacht Club, the NED Hotel and Rick Stein restaurant in Barnes, London. The most recent addition to their range of products is frameless sliding glass, which thanks to their appointment as the UK’s official dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions, means they can offer restaurants and cafés highly attractive yet simple to use sliding glass systems that can act as wind resistant dividers with no awkward

vertical frames that might spoil an otherwise stunning view. For those businesses that can afford to invest in their premises at this time, there can be no better investment than creating a visually stunning space that also increases covers and can be used 365 days a year. And with the UK ready to party and socialise like never before when we come out of the current situation, establishments will want to be in the best position to take advantage. “As in any time of crisis, those businesses that bury their heads and panic are likely to end up worse off, while those that can make the best of a bad situation will come out on top”. Broadview have helped hundreds of bars, restaurants, hotels and cafés across the UK to make the most of their outside space with their range of innovative outdoor living systems.

To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit



Vertical Sliding Windscreen

C3 Vertical Sliding Glass

Retractable Sunrain System

B200 Outdoor Structure

Make your outside space work 01202 679012 57 Hatchpond Road, Poole BH17 0JZ


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