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Camile Thai Kitchen comes to Boxpark Croydon Camile Thai Kitchen, the healthy restaurant delivery service, is delighted to be opening a location in the everpopular Boxpark in Croydon. This location will focus on bringing Camile’s healthy modern take on Thai cuisine to both visitors to Boxpark and residents of Croydon via its own delivery service and Deliveroo.
Masterchef Stu Deeley to open restaurant Birmingham-born chef Stuart Deeley has revealed big ambitions for 2020
In Boxpark they will be introducing a brand-new concept of nutritious onepot dishes called ‘bliss bowls’ that bring a taste of Thai paradise to South London. ‘We are incredibly excited about opening in Boxpark as it’s such an exciting space in the fantastically vibrant community of Croydon’ said marketing manager Daniel Greene. ‘We think our new bliss bowls along with our new Thai bar bites will bring those beach party vibes to the food court.’ Camile already has restaurants in Tooting Bec, Clapham, Battersea as well as delivery only locations in Islington and Bermondsey. Alongside a focus on creating healthy, restaurant-quality food Camile Thai have begun putting a strong emphasis on developing the business in a sustainable manner. Recently they became the first takeaway brand in Europe to introduce fully compostable packaging making sure that they look after the communities of the future as well as the present. The eyecatching packaging designs will be on full show once Camile opens in Boxpark on Monday the 21st of October.
After wowing guests at the prestigious Chef’s Table challenge on MasterChef: The Professionals, Stu Deeley has revealed he’s got plans in place to open a restaurant in his hometown next year. Birmingham’s Stuart Deeley has impressed Masterchef judges Monica Galetti and Marcus Wareing throughout the latest series of Masterchef: The Professionals with his innovative fusion-style food that has landed himself a coveted place in the BBC2 competition’s final. Last month it was revealed that the 28-year old chef was leaving his position as Head Chef at renowned restaurant The Wilderness leading to suspicion that he had plans to launch his own venture. Last night just hours before the show’s season finale he confirmed rumours, revealing he is set to open a restaurant in Birmingham’s Jewellery Quarter early next year. “I have a backer in place and we have found a site we like and are in talks”, said Deeley, according to local news source Birmingham Live. Faced with undoubtedly the most daunting challenge of the competition, The Chef’s Table, where the four finalists are required to cook for the country’s leading culinary talent, Stu remained
4 PAGE Industry News
unfazed and unflappable in the kitchen. His unusual dish of pork belly with black pudding, braised fennel, fennel purée, yuzu gel and langoustine raised some sceptical eyebrows beforehand; however the verdict was an unprecedented success. Many of the Michelinstarred chefs present at the event praised his impeccable execution, and genius flavour combinations pronouncing it “A masterclass in beautiful ingredients cooked perfectly”. Fellow Brummie Glynn Purnell, and chef owner of Purnell’s exclaimed “Fusion is the future…you smashed it dude” – a comment that brought huge pride to the young chef who regards Purnell as “the pioneer Brummie TV chef” and “King of Brum”. Speaking of the inspiration behind his creative cuisine Stu credited the influences of growing up in such a multi-cultural city: “I’m very lucky – I haven’t had to travel and it’s saved me a fortune”. His vison for the restaurant is to pay homage to the city he has grown up in with industrial style décor “reflective of Birmingham’s rich history – what it was and what it is now”. The food will be his signature “Brummie fusion food” that he has demonstrated to much acclaim throughout the competition. Watch this space!
Wahlburgers to convert to full-service restaurant six months after opening Six months after opening their first UK restaurant Mark and Paul Wahlberg have announced that the Covent Garden Wahlburgers will be converted into a fullservice restaurant with standalone bar. The restaurant will also bring its opening time forward to 9am, offering a new breakfast menu. New starters, sides and main courses will also be added to the existing menu, with the bar offering a range of cocktails and launching Wahlburgers DJ Nights from 9pm to 1am, Thursday to Saturday. Paul said: “Each Wahlburgers around the world has a specific set of dishes that we feel fit anywhere we have a restaurant. During our first half year of operating in London we received some feedback from our guests that they’d also like to see some other options, and we listened.” The Covent Garden site opened in May 2019, and has so far failed to win over national critics including Grace Dent who said the restaurant left her “in the deepest of umbrages”. The group had earlier said it aimed to open 50 UK restaurants in the next five years. At the same time as revealing the operational changes Wahlburgers announced a new charity partnership with the Felix Project.
The group will donate surplus food to the charity for redistribution. The project has also linked the group to Greenhouse Sports, a charity that provides sports coaching and mentoring to young Londoners from disadvantaged backgrounds. On top of this it will launch two paid apprenticeship schemes for 15-19-year-olds. Wahlburgers opened its first restaurant in Massachusetts, US in 2011 and has since grown to 31 sites worldwide.
The Cavendish London Petrichor Restaurant launches vegan dining 2020 Veganism has witnessed a ‘plant-based revolution’ in 2019 and is an ongoing top trend prediction for 2020, according to Innova Market Insights. The Cavendish London has announced it will be taking part in Veganuary by offering a full vegan menu in its 2AA Rosette fine dining Petrichor Restaurant. Diners can expect a complete vegan menu with a choice of three dishes for each course. Starters include Jerusalem Artichoke Soup, Dukkha Tofu Salad and Beetroot Cannelloni. Main courses include Spiced Smoked Aubergine, Texture of Cauliflower and Spinach and Corn Dumpling. Desserts include a Chocolate and Raspberry Ganache, Coconut Panna Cotta, and a choice of vegan ice creams. A selection of vegan wines, including white, red and sparkling, will be available to accompany the menu. Nitin Pawar, Head Chef at The Cavendish London, said: “I have a simple food philosophy: to create contemporary seasonal dishes using fresh and sustainable produce, locally grown where possible. I like to take inspiration from food and cultural trends, so with the rise of
veganism in recent years, I am delighted to be able to launch a menu completely free of animal products. We created the Veganuary menu to offer everyone an opportunity to enjoy a plant-based fine dining experience”.
Industry News PAGE 5
Five Guys to launch breakfast menu
The popular American high street burger chain will be unveiling the new menu alongside the opening of their 100th UK store in St Paul’s. With 28 stores in London already, Five Guys is quickly expanding all over the city. The breakfast menu will be served between 8-10:30am daily at four of their stores and includes four breakfast sandwiches, with each of them including egg, cheese or bacon. Combinations include the bacon, egg and cheese roll with crispy apple-wood smoked bacon, two free-range eggs and melted American cheese and more simple options like a plain egg roll. Generous portions of hand cut fries can also be ordered with anything from the breakfast menu. To accompany your breakfast sandwiches Five Guys have created their own blend of 100% Arabica coffee and you can of course order their signature milkshakes and orange juice too. As with all the burgers, hot-dogs and sandwiches on Five Guys’ menu, there are 15 different filings and sauces you can add to your breakfast sandwiches or go ‘all the way’ free of charge. The menu will be served in four of the Five Guys restaurants around the UK including its new St Paul’s location and the Oxford Street store.
Five Guys are getting ready to launch their first breakfast menu at selected stores around the UK.
To celebrate the launch of both the new menu and the 100th store, Five Guys will be giving away items from the breakfast menu as well as burgers and fries on the 9th December for free all-day at the St Paul’s store. So if you just can’t shake that burger craving head down to St Paul’s to get in on the free burger action, but don’t delay, because we predict this offer will be very popular with suits and tourists alike.
Claude Bosi joins Angela Hartnett and many others in STREETSMART for December As Christmas fast approaches, Amazonico, Claude Bosi at Bibendum, Mildreds, Norma and Andrew Edmunds join 600 restaurants raising money to tackle the homeless crisis across the UK. By simply adding a voluntary £1 to diners’ bills during the festive months, StreetSmart has raised nearly £10 million since their foundation in 1998, enabling them to support charities, hostels and projects with every penny staying local to where it’s raised.
Rowan Blenkharn from Hippo Inns explained their involvement- “We approached StreetSmart as homelessness resonated more around the pubs – visibility was the key issue as we noticed more rough sleepers and knew we had to do something to help the community.”
“It’s timely, during a period of excess, plenty and overt consumption to give something back. Being homeless is particularly stark at Christmas, which is the time for compassion, companionship, family and warmth.” Nick Gibson, Emile.
In addition to helping rough sleepers, StreetSmart have teamed up with LandAid, the property industry charity to help deliver their 2019 programme, with a joint mission to end youth homelessness in the UK. New research by Shelter shows Sixty households a day became homeless in London in 2019 – equivalent of one every 24 minutes. This means that 88,320 children will be living in temporary accommodation in the capital this Christmas.
Also joining the initiative are the pub groups Hippo Inns, Metropolitan Pubs and Urban Pubs so you can pop into your local to donate as you enjoy a hearty lunch at the The Signal in Forest Green or The Bald Faced Stag in East Finchley or The Whippet in Kensal Rise.
Paul Morrish, Chief Executive at LandAid, said: “LandAid is delighted to partner with StreetSmart this winter, a partnership which will enable LandAid to provide even more homes for young people experiencing homelessness across the country.”
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New opening Hoppers
inspired by roadside stalls of Sri Lanka and southern India
Whitbread’s thirteenth Bar + Block Steakhouse restaurant opening in Newcastle Whitbread restaurant brand Bar + Block Steakhouse, is set to open a new restaurant in Newcastle in early December following the roll-out in Wimbledon, Belfast, Bristol, Winnersh and Sutton locations throughout 2019.
Hoppers, the restaurant inspired by the home cooking and roadside stalls of Sri Lanka and southern India from JKS restaurants, will open in Pancras Square, King’s Cross in February 2020. The inspiration for Hoppers King’s Cross follows the much-travelled coastal journey from Colombo, the island’s capital, to the historical Dutch town of Galle. Taking cues from iconic landmarks along the scenic coastal route, the interiors are led by Article Design Studio and incorporate features from the Geoffrey Bawa-designed Bentota Railway Station and the Coat of Arms Bar at Jetwing’s Lighthouse Hotel in Galle. Welcoming guests will be a centrepiece iron-clad concrete bar, complemented by warm, terracotta-toned floors throughout the main dining area. Batik-patterned designs adorn the ceilings, and the walls are decorated with traditional hand-loom fabric panels woven exclusively for Hoppers by Selyn, Sri Lanka’s only Fair Trade guaranteed company and retailer working with and empowering weavers and artists in local villages. The lighting within the space will imitate the Dutch influences throughout the town of Galle, with cast iron framed glass lanterns illuminating the main dining room. Staying true to Hoppers’ philosophy of family-style feasting, the menu will feature all-new bar bites, seafood grills and beachside snacks. Negombo Crab Kari, Jaffna Isso Vade, Black Pepper Curry Leaf Prawn Skewers, Quail Kari, and Sprat and Brinjal Pahe will be exclusive to the Kings Cross menu.
The new Bar + Block Steakhouse will be open seven days a week and the 155-cover new restaurant opening will be the thirteenth site in the portfolio to date. Bar + Block Steakhouse was founded in 2016 by Whitbread and following all other Bar + Block restaurants, steak will be at the heart of the extensive menu, featuring rotating specials from the Butcher’s Block, grazing plates and handmade burgers prepared on-site using prime beef. The restaurant also has a wide selection of drinks, with a focus on craft beers such as Brewdog Punk IPA, specially curated wines and innovative cocktails with seasonal specials. A listed building, Bar + Block Newcastle has been sympathetically renovated, featuring listed awnings. The contemporary interior design will feature an expansive bar with copper detailing, butcher’s table and an open kitchen, complemented by rustic reclaimed wood, high quality fabrics, comfy booth seating and warm lighting. Decorative finishing touches include the brand’s signature neon cow, alongside a number of modern artwork pieces. Joanna Spencer, Senior Brand & Marketing Manager from Whitbread Restaurants, comments: “This an exciting development that sees Bar + Block extend into the North East for the first time as part of our nationwide growth strategy.”
Hoppers King’s Cross will have a much larger bar than the previous sites, featuring a selection of beers on tap, including two of Hoppers’ own brewed beers- the ‘Hoppers SPL’ (Sri Lankan Pale Lager) in collaboration with local brewery Camden Town Brewery, a fresh, crisp lager with the addition of green mango; and a ‘Toddy Ale’ in collaboration with SALT Beer Factory in Bradford, a rich, creamy coconut IPA inspired by toddy, a fermented coconut drink from Sri Lanka. The cocktail list will feature sharing punches, swizzles and coolers inspired by classic 1960s Tiki-style drinks, blended with tropical flavours from the sub-continent. Guests can also order ‘tap cocktails’ such as Nitro Frothy Kappi, a spiced creamy nitro cold brew espresso martini made using Sri Lankan coffee, and Arrack Attack No.3, a house fermented ginger beer with Ceylon Arrack and lime.
Industry News PAGE 7
LOCAL LEICESTERSHIRE PRODUCERS TOP THE BILL AT THE CITY’S NEWEST INDEPENDENT RESTAURANT New independent restaurant NineB, which will be opening on 16 January 2020 on Leicester’s Great Central Square development, is celebrating the best of Leicestershire’s cuisine by supporting local food and drink suppliers. The supplier list, which has been created by food and beverage manager Manish Sharma and owners Charles Street Building Group, will include Leicestershire favourites Brockleby’s Melton Mowbray pies, Langton Brewery ale, St Martin’s coffee and Two Birds Spirits gin. Manish Sharma, food and beverage manager at NineB restaurant, said: “We’re incredibly excited to be working with some of the county’s most prestigious artisan food producers. Our team of chefs is committed to serving high quality Leicestershire food to local people and we knew we had to start with those awardwinning suppliers closest to us.” The menu, which will be released before the restaurant opens, will include an array of local produce. Handmade pies will be supplied by familyrun farmers and pie makers Brockleby’s Pies in Melton Mowbray, which is famous for its PGI-status pork pies and often wins gold at the town’s British Pie Awards.
Amanda Jalland, events manager at Brockleby’s Pies, said: “Brockleby’s Pies are delighted to be connected with the NineB restaurant and we are very excited about their commitment to support local suppliers and the regional artisan food scene. As beef farmers and pie makers, we are committed to ethically produced food, which is great for the consumer and better for the environment.” Independent, family-owned brewers Langton Brewery will be supplying NineB’s hand-crafted beer from its Thorpe Langton base. Langton Brewery has been brewing beer since 1999, when it was supplying the Bell Inn and local cricket club from the back of the pub. Six years later, production moved to Grange Farm in the middle of the Langtons countryside and remains a truly local brand. Sion Roberts, managing director at Langton Brewery, said: “As a local independent business, Langton Brewery are very excited about supplying the new Leicester based restaurant NineB with
a selection of our popular and award-winning ales and new craft beer. We are proud to supply this brilliant new outlet with our range of beers, knowing they will contribute to the thriving food and drink scene in the heart of Leicestershire.” NineB will also be serving its own blend of St Martin’s Coffee, Leicester’s first specialty coffee roasters that is dedicated to sourcing coffees of the highest quality from global producers. St Martin’s will be supplying the beans as well as a coffee machine, and guests will be able to buy bags of their beans from the bar. Andy Hall, director at St Martin’s Coffee, said: “I’m delighted to be roasting coffee for NineB - it’s a landmark project with much anticipation and will add a high-quality proposition to Leicester’s vibrant food and drink scene. NineB is committed to sourcing locally and our roastery is 700 metres from the new restaurant, so our involvement is a shining example of local businesses working together.” The new bar will also serve hand-produced gin from artisan distillery Two Birds Spirits, which distils in small batches of 100 bottles in Market Harborough using its bespoke, hand-built copper stills. Now operating on a national scale, the company was started in 2013 by engineer and gin enthusiast Mark Gamble and now has a dedicated team of distillers producing handcrafted, British spirits. Mark Gamble, master distiller at Two Birds Spirits, said: “All of our spirits are distilled and bottled in Leicestershire, just 15 miles away from NineB. We’re proud
of our Leicester roots and it’s exciting to be working with another business that believes in the local food and drink community.” The restaurant, which has been designed by Manchester-based interior designers Koncept ID with the help of the restaurant’s owners Charles Street Building Group, will also provide room service food for adjoining hotel Novotel Leicester. NineB will be Leicester’s newest destination restaurant, offering allday dining, snacks, coffee, cocktails and craft beer all under one roof. NineB’s name, branding and ethos is also inspired by the restaurant’s Roman roots, specifically the ‘Stibbe’ mosaic that was excavated from a high-status Roman villa found directly underneath the development in the area of the Roman city known archaeologically as ‘IXb’. Manish said: “We’re working really hard to ensure that NineB has a comfortable, relaxed ambience that reflects the hospitality of the Roman era, when service was all about the host’s duties of hospitality, as well as the divine rights of the guest. We want our patrons to feel thoroughly looked after during their visit with us.” Manish and his team are currently recruiting for a bar supervisor, as well as chefs and waiting staff. The vacancies are listed on the Indeed profile. Menu details will be released before the opening and bookings will be taken from January 2020. To keep up to with the latest news and offers from NineB, sign up to the mailing list.
Mitchells & Butlers appoints Elis to supply and launder chefs’ wear and linen Mitchells & Butlers, one of the largest operators of restaurants, pubs and bars in the UK, has appointed Elis to supply and launder chefs’ wear and linen for its brands, including Harvester, Innkeepers Lodge, Toby Carvery, Browns and Miller & Carter. The contract is for the supply and regular laundry of over 375,000 individual items, including garments for around 7,500 chefs and table, bed and kitchen linen, including napkins. Elis is providing nationwide coverage, with its 43 industrial laundries and delivery fleets collecting, laundering and returning the chefs’ wear and linen to the individual Mitchells & Butlers sites throughout the country. Elis’ nationwide capabilities, implementation expertise, stock control systems and innovative laundry operations were key factors in winning the contract. Richard Coe of Mitchells & Butlers said: “It was important to us that the changeover to the Elis chefs’ wear and linen was achieved quickly and without disruption, and the Elis team used their systems and operational capabilities to deliver the new stock into over 800 sites within a three week window. Their specialist implementation team worked in partnership with us to ensure that the process went smoothly. They really understood our requirements and what they achieved was impressive. Ongoing, the fact that all items feature RFID technology, and Elis provides us with regular management information, means we have full visibility of our usage and superior stock control.” Lee Chan of Elis said: “Elis is able to support businesses of all sizes and in all locations because of our comprehensive UK coverage and delivery network. While Mitchells & Butlers operates out of a vast number of sites, our UK spread of laundries and the fact that we do not sub-contract any work, while owning our own fleet of over 670 vehicles , means we can meet national multi-site customer requirements. “The Mitchells & Butlers three week implementation to over 800 sites was the largest implementation project we have completed in recent years. We worked very closely with the Mitchells & Butlers team, and this collaborative approach helped to ensure the success of the project. Key personnel from across the Elis business worked together to ensure that the process was delivered in full and to schedule, and the fact that we own all elements of the business and employ our own staff, including delivery drivers, was an important factor in its success.” Elis is providing Mitchells & Butlers with chefs’ wear and linen items, including napkins, oven cloths and bedlinen. All items are supplied on a cost-effective
rental arrangement, which provides flexibility for staff changes. Elis collects soiled items, professionally launders and maintains them and returns them to the same, allocated site, so that businesses have the items they need. Elis uses the latest technology in all aspects of its service; the chefs’ wear and linen items incorporate tiny radio frequency ID tags which help to deliver superior stock control and accountability, and the highest levels of reliability. Elis estimates that its laundries, which use the most advanced energy and water saving processes, will wash 7.2 million individual items for Mitchells & Butlers each year. It has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage and is committed to further reducing its environmental footprint. Previously called Berendsen, Elis has been operating its workwear supply and laundry service for over a hundred years. Its services also stretch beyond the UK, as part of a leading international provider of workwear and laundry services, operating in 28 countries. Lee Chan of Elis said: “Ensuring that organisations have the right workwear and linen, clean and where they need it, is an essential service that goes on behind the scenes to support many businesses. Our nationwide capabilities and focus on using the latest technology and the best systems help to ensure that our clients have the right support to meet their needs, not only now, but for the future.”
For further information see www.Elis.com or telephone 0800 616691.
Bristol Syrup Company and The Alchemist fuse theatre and flavour in new winter cocktails. Bristol Syrup Company have clinched nationwide syrup listings with bar and restaurant chain, The Alchemist. The new partnership has commenced with their premium cocktail syrups featuring heavily throughout the new winter drinks menu, seeing eight flavours going into all eighteen sites.
The Alchemist’s Filthy Rich, made with Bristol Syrup Company Vanilla:
Self-confessed ‘experts in the dark art of molecular mixology’, The Alchemist are renowned for their mysticalthemed fusion of quality, creativity and chemistry. The innovative new cocktail menu exceeds their reputation with something to suit all tastes; from classic cocktails and scientific serves, to intriguing non-alcoholics and playful potions. There’s even six augmented reality cocktails, taking their ‘Theatre Served’ ethos to new levels. Felix Crosse (officially titled Head Bar Yoda) is behind The Alchemist’s drinks menu. He commented, “The intent of our cocktails and venues is to serve up innovative theatre – quite literally ‘Theatre Served’. To make this happen every drink must look delicious, taste delicious and tell a story which puts a smile on our teams - and therefore our guests - faces. Bristol Syrup Company’s products make this happen with high quality liquid and a strong local identity. You can taste the passion in the liquid, and that comes out in the drinks.” The listings feature Bristol Syrup Company’s Simple 2:1, Passionfruit, Raspberry, Grenadine, Pineapple & Coconut, Vanilla, Strawberry Shrub and Watermelon syrups. Stand-out serves from the menu include the Caramelised Rum Punch, made with Appleton Estate Rum, Grand Marnier, Watermelon syrup, lime, pineapple and an eye-catching display of fire. Bristol Syrup Company Watermelon was released in July this year in support of breast cancer awareness charity, CoppaFeel! For every bottle sold, 50p is donated to the charity, making this particular listing even sweeter.
The Alchemist’s Filthy Rich, made with Bristol Syrup Company Vanilla:
The Filthy Rich is another exemplary libation from the ‘serious’ section of the drinks list. Laphroaig 10 Year, Champagne, and Bristol Syrup Company Passionfruit syrup mixes with a 24 carat gold vanilla ball and smoked whisky to create a truly sophisticated sip.
Greg Williams, Business Development Manager for Bristol Syrup Company, praised The Alchemist, saying, “We’re delighted that Felix and the team got behind the syrups. They’ve been amazing to work with and it’s great to see the syrups being served across the country in so many exciting cocktails. This is a really strong account for us and I hope it shows other national chains what we’re capable of.” Bristol Syrup Company is a collaboration between syrup experts Beyond the Bean and award-winning Bristol bartenders, Dee Humphrey and Danny Walker. They’ve been busy building the brand and accounts steadily since launching in September 2017. The range consists of seventeen flavours, designed to mirror the small-batch syrups made by cocktail bartenders. The recipes feature all natural flavourings and juices to ensure each syrup has a deliciously authentic flavour profile. With national distribution in place, the Bristol-based team now have their sights set on more new listings for 2020. The syrups are all made in Bristol and available to purchase in 75cl bottles through Matthew Clark, Nectar Imports, Inn Express, St Austell Brewery, Venus Drinks, LWC, Whisky Exchange, Enotria & Co and Drinks Agency.
Visit bristolsyrupcompany.com or email email@example.com for more details. PAGE
WHY EVERYONE IS CHIT CHAAT-ING ABOUT TANIA RAHMAN AND HER AWARD-WINNING INDIAN STREET FOOD
our years ago, at the age of just 27, Britishborn Tania Rahman opened her first food stall which paid homage to chaat. Food that is readily found available at road-side stalls or carts across the streets of India.
She had previously been happily working for a Londonbased software company which involved travelling the world and meeting and working with people from all walks of life. But Tania insists she was always a ‘proper foodie at heart’ so she quit her job and dived head-first towards her dream
of opening her own restaurant. She travelled to India on a search for her favourite Indian street dishes, trawling high and low for the best ingredients, and honing her recipes which are high in flavour and light on the stomach. From humble street food stall beginnings, her debut restaurant Chit Chaat Chai in South London, is now an established trendsetting restaurant which has become a popular hangout for celebrities hooked on her range of signature dishes and Indian spiced cocktails and mocktails. As well as Tania herself winning several entrepreneur gongs, Chit Chaat Chai has also won multiple awards along the way, including Time Out Best Local Restaurant. “I really wanted to elevate the chaat experience, and give the London food scene a taste of authentic Indian street food,” said Tania, now 32. “People who come here to eat are usually trying a part of Indian cuisine that they’ve never eaten before, so I really didn’t want to take away from the flavours or the spice that Indians would eat.
Everything about Chit Chaat Chai, from the décor and the menus, to the food is real, raw and authentic.” Back in 2015 – not long after she first set up Chit Chaat Chai - Tania made headlines in the national media when she was invited by Salisbury City Council to run a stall at a St George’s Day event only to have her application rejected on the basis her food was not ‘English-themed’. The council were forced to do an embarrassing U-turn and, as part of an apology, offered Tania the opportunity to trade at the event which she accepted. One year later, she opened Chit Chaat Chai in Old York Road, Wandsworth. Ironically, Tania grew up within a restaurant environment as her parents own an eating house in Hampshire which unlike Chit Chaat Chai - sells traditional curries, tikkas and masalas. However, Tania had her own ideas and never had any intention of taking over the family business.
Tania said: “I come from a family of restaurateurs, so I’ve always known how extremely hard a career in the restaurant industry is, not to mention the 14-hour work days! It has been a dream of mine to start my own restaurant and do things differently to how my parents were doing it. I wanted to build something new, exciting and fresh for myself rather than taking over something from my family.” And Tania has no intention of stopping at just Chit Chaat Chai – she has ambitions of opening a second restaurant and a cookbook too. “It’s amazing to have customers from our food stall in Hampshire come all the way to London just to dine with us – it’s really been a humbling experience, and one that I am only looking forward to expanding further,” she added. “Having a restaurant was always my goal but ever since I started the food stall, I knew I wanted to go bigger. I already have plans to open a second location and launch a cookbook as well!”
The 8 secrets of hospitality success that aren’t just for Christmas! By Luis De Souza, CEO of NFS Technology Group
It’s been a busy festive season across the country – but do you feel you made the most of this year’s jolly holly effect? If you’re not sure, don’t worry! We’ve come up with the 8 secrets of success that worked at Christmas – and which will make your business more efficient right through the year.
1. Labour – were they present and correct?
2. Stocking the Christmas way - all year
3. Marketing – a gift that keeps on 4. 5. 6.
giving Mobile ordering – in, out… Party people – big groups sorted in 2020 Voice/online ordering – can Alexa
go on being Santa?
7. Allergen control – safety for you and your guests
8. Fraud prevention – the one no-one wants to think about…
1. Labour – were they present and
correct? These flat-out holiday periods can be terrible for labour control. Restaurant EPOS software captures data that reveals and forecasts times so you can plan with confidence.
2. Stocking the Christmas way – all
year. A painful pun; a serious issue – no-one wants to throw away stock or run out of ingredients. EPOS reports identify best-sellers and predict trends so you can procure efficiently.
3. Marketing – a gift that keeps
on giving. Capturing diner data helps create targeted email offers that appeal to their preferences and bring them back throughout 2020.
4. Mobile ordering – in, out…
Your serving staff shouldn’t be doing the hokey-cokey back and forth with orders. With restaurant EPOS software they
use handheld devices to take orders at tableside and send them straight to the kitchen.
5. Party people – big groups
sorted. EPOS software helps you seat large groups efficiently, speeding table turn, and makes it simple to split bills and take payment at tableside.
6. Voice/online ordering – was
Alexa really Santa this year? Guests can now order via their Alexa or your website, enabled by our EPOS system – a new revenue stream for many restaurants.
7. Allergen control – No-one would want to cause the horror of an allergic reaction. Kitchen CUT technology – in conjunction with restaurant EPOS such as Aloha by NFS – tracks allergens right down to ingredient level when chef is designing menus.
8. Fraud prevention – the one
no-one wants to think about… Was your busiest period an opportunity for staff to defraud you? I hope not – but a restaurant EPOS system works all year to record tansactions so well recorded it’s difficult to steal.
All the seasonal benefits your EPOS system brings go on working right throughout the year. With a delicious menu, good service and the right technology behind you, you’ll be hearing jingle bells throughout 2020 – and that’s just your till… * Aloha by NFS: www.nfs-hospitality.com.
Apex Temple Court hotel is located within the heart of London Fleet Street, 5-minute walk from City Thameslink train station meaning this hotel can be easily accessed from within the city and also by travellers from further afield. Despite its central location and close proximity to landmarks such as St Paul’s Cathedral, The Museum of London, London Bridge and The Shard; Apex Temple Court retains a peaceful, secluded feel as a result of its positioning road so you don’t hear the usual hustle and bustle of London traffic. There are a wide variety of rooms and suites ranging from the City room to the Temple Suite dependant on the needs of different guests – The deluxe rooms have all the amenities you would require for a business trip or romantic getaway with a large flat screen plasma TV with Sky Sports & Movies for a more cinematic feel and a fully stocked mini bar with a range of soft and alcoholic drinks and plenty of chilled water on arrival and also free yet fast Wi-Fi. When entering the room you are greeted by a large modern bathroom with an oversized bath perfect for a relaxing soak and a big monsoon shower cubicle with plenty of beautifully scented toiletries on offer throughout your stay which you are even encouraged to take home with you. The huge bed within the centre of the room allows the ultimate comfort almost guaranteeing a good night sleep. Business travellers will be glad to know that there is a desk situated within bedroom for a quiet office style space for any work, Some Deluxe rooms have the benefit of a balcony with tables & chairs, an ideal place to sample one of the bottles of wine on offer at the hotel.
16 PAGE Apex Hotel
Dining at the Temple Court hotel is in the Lazy Ballerinas. A flight of wine was provided for us allowing us to enjoy a number of different tastes and flavours as opposed to being tied down to a single bottle and the food we enjoyed was similar in that we had 3 taster plates so our taste buds were fully satisfied. The service was fantastic throughout the whole evening, the attention to detail and care, regularly topping up our drinks and checking if we needed anything allowing us to dine in complete comfort. The breakfast at Temple court offers an ideal start to anyoneâ&#x20AC;&#x2122;s day with breakfast options ranging from continental; freshly baked pastries, continental cheeses and meats and of course cereals â&#x20AC;&#x201C; the cooked breakfasts also comes with a range of continental offerings and tea, coffee and toast also served to your table. During my stay at the Apex Temple Court the staff were exceptional in all areas of the hotel, from the front desk reception insuring a quick, painless and friendly checkin process to the waiters within the restaurant providing impeccable service which culminated in this being the perfect hotel for anyone looking for an incredibly stylish, luxurious and comfortable stay in the city.
Apex Hotel PAGE 17
Hard target Hard water can affect the quality of hot drinks and damage equipment, so it’s vital that restaurants consider installing reverse osmosis filtration systems to protect their investment and serve the best tasting beverages possible
As the boom in café culture shows no sign of abating, hot drinks are a lucrative line of revenue for restaurants. With consumers’ increasingly sophisticated palates it’s vital that foodservice outlets offer a range of consistently good quality drinks. Quality counts As a significant investment and an integral piece of equipment for any restaurant’s hot drinks menu, coffee machines need to be well looked after. However, the key to a successful hot drinks offering relies on four things
to create the perfect serve – good products, high-grade commercial equipment, skilled staff and quality water. When it comes to equipment such as coffee machines, water quality plays an important role. Hard water can have a detrimental effect on the flavour of hot drinks, giving them a bitter twang and a layer of unsightly scum on the top. With 60% of the UK suffering the ill effects of hard water the first step for operators is to test the hardness
of their supply. Operators can buy testing kits online for relatively little or ask a reputable installer to carry out the test for them. For restaurants with hard water, the key to creating perfect brews is improving the quality of water with a reverse osmosis water filtration system. Inside story Monarch Water’s Reverse Osmosis System, PRORO95 supplies coffee machines with a constant supply of the purest water for perfectly fresh, smooth hot drinks. The compact
unit’s series of cartridges and membrane filter the incoming water supply, removing impurities, such as chlorine, sediment, herbicides and organic chemicals to provide the ultimate tasting beverage. Aside from the poor taste and appearance of hot drinks made with hard water, the other problem that occurs when it is heated is the magnesium and calcium transforming to create limescale. This coats the heating elements inside the coffee machine making it work harder to heat the water, costing more to run and increasing the likelihood of breakdowns. In addition to removing the minerals responsible for limscale build up in machines and therefore preventing further damage to a coffee machine’s heating elements, the PRORO95 also removes any existing scale from the internal workings too. This will not only improve the quality of the drinks produced, but it
will make the machine more efficient and less costly to run. In fact, according to British Water, just a 1.6mm coating of limescale on a heating element makes it up to 12% less effective and significantly reduces its working life. With hard water estimated to be responsible for 70% of equipment failure, tackling limescale build up in coffee machines is essential to prevent costly down time, while improving the quality of drinks it produces. “Investing in a water filtration device, such as the Reverse Osmosis System PRORO95, can extend the working life of coffee machines by protecting the sensors and heating elements from the harmful effects of limescale build up,” explains Kevin Johnson, MD of Monarch Water and Technical Director of the UK Water Treatment Association. “This can only have positive implications for operators such as cost savings and better end results.”
The PRORO95 produces up to 2275 litres per day (1.58 lpm) of the purest, cleanest water for all applications, including: • • • • • • • •
Glasswashers Dishwashers Ice machines/makers Combi steam ovens Coffee machines Purified table water Hot water boilers Vending machines
PRORO95 Reverse Osmosis Unit
*Units can be placed in parallel for greater capacity. Please allow max 60% of storage tank capacity as actual volume available. For best results a soft water supply will ensure maximum membrane life and performance.
Want to ensure your craft beer selection is always the best quality? It’s time to turn to tech... By Jeff Singer, Commercial Manager of Beer Piper “At a time when British restaurateurs and hospitality managers have to watch the pennies and meet strict targets, while continuing to offer consistently excellent food and drink, introducing a stand-out craft beer selection, reducing beer waste from the bar and keeping a good draught pint can be crucial to success.
provide a second-to-none service and the most advanced technological systems in the world to ensure that our customers serve perfect pints time after time, while reducing waste and saving money.
“Beer Piper is the UK’s marketleading beer line cleaning company. Established over 30 years ago, we
“The craft beer revolution has revitalised Britain’s beer and bar industry, and many restaurants are now latching onto this growing trend, and building beer lists and craft beer menus to rival extensive wine selections.
The Craft Beer revolution restaurants take on the trend
“Many forward thinking restaurants now offer a great selection of lagers, IPAs, pale ales, low alcohol beers and vegan and gluten free options, usually a mixture of bottles and draught
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serves, so that their customers can take advantage of the variety and choose a beer or lager to match their food choices.. “The craft beer trend certainly isn’t going anywhere, in fact, some restaurant chains even make their own beer, or collaborate with local craft brewers to create beers to complement their cuisine or flagship dishes. “Craft brewers spend months or even years perfecting these incredible beers, but when the beers are served on draught at restaurants or other establishments, there are some important lessons to be learnt to ensure that the quality is always maintained for discerning and very savvy customers.
“The time and passion that brewers put in to deliver quality, freshness and flavour can be ruined in seconds by a draught system that is not properly maintained and - at the same time restaurateurs and managers want to offer consistently excellent craft beer, without any hassle. This is where Beer Piper comes in!
Saving beer and saving money “Beer Piper’s data shows that the average establishment can reduce loss by 16 pints and save around £56 per week if their beer lines are cleaned quickly and effectively - and many of our customer save far, far more.
“Because margins are tight, installing a high-tech system that reduces waste, saves money, saves time and ensures that quality is tip top is a no brainer. Advanced tech for the win “2020 will be the year of technology for Beer Piper. We officially launch our BP4 system, which will set the precedent for the industry. The BP4 machine logs when and who cleans the lines, and features cloud-based tech and a mobile app, which allows bar managers access to real time data as and when they need to. It also ensures that beer lines are cleaned at regular intervals with environmentally-friendly chemicals. There is no need for time-consuming line cleans, meaning that staff members are free to get on with other duties. “This is something that will appeal to the younger market and hopefully help to attract millennials and Gen Z to the hospitality trade. Gen Z and millennials are completely comfortable with technology and its benefits. If technology exists to help with or solve a problem, they will use it. With this in mind, utilising mobile, wireless and cloud-based tech behind the bar can help put younger staff members at ease. “The BP4’s mobile app will enable hospitality managers to deliver increased reportability and trackability, and help them to save money and waste. The interactive tech will also help to improve accountability, which in turn will make running the bar more efficient - something that is increasingly important for the restaurant industry as a whole. “We work with a huge number of restaurants and hospitality owners, and the feedback is always positive when our systems have been implemented.” To find out how Beer Piper can make a powerful difference to your restaurant or hospitality business, visit www.beerpiper.co.uk
Beer & Wine PAGE 21
“With restaurant rents rocketing and food, energy and staffing costs on the up, coupled with the continued economic and political uncertainty due to Brexit, the pressure is on for restaurant owners, managers and chains, especially when customer expectation levels remain as high as ever and bad reviews can make or break a business. “Although food choice and quality is paramount for restauranteurs, serving a great quality pint is also crucial to success, especially as Britain’s beer drinkers are getting more and more discerning thanks to the craft beer boom. “If you are still manually cleaning your beer lines, you could be wasting time, wasting money and wasting beer. We work with over 800 hospitality establishments in the UK, helping them to become more efficient in these areas, and feedback is always excellent. “In fact, seaside pub and restaurant, the Marine Boathouse in Skegness, Lincolnshire, recently told us that they saved £5,000 in the first quarter after installing our systems. “Our advanced technology ensures that beer lines are cleaned at regular intervals with environmentally-friendly chemicals, removing the need for laborious work and extra staffing hours. Our systems also log when and who cleans the lines, and features cloud-based tech and a mobile app, which allows managers and staff members to access real time data as and when they need to, saving time and keeping things efficient. “Properly cleaned beer lines can also preserve quality and taste, especially when craft and artisan beers are on offer. According to a recent 2019 report by SIBA, 24% of consumers would be more likely to visit a pub or restaurant if it had a good selection of craft beer, so ensuring they are served correctly is paramount. “The time and passion that brewers put in to deliver quality, freshness and flavour can be ruined in seconds by a draught system that is not properly maintained, so getting this right could be crucial for business.”
22 PAGE Beer & Wine
- Jeff Singer, Commercial Manager, Beer Piper
Beer Hawk FRESH partners with Swinkels Family Brewers Beer Hawk FRESH has signed a distribution partnership with Swinkels Family Brewers, making a range of iconic European craft beers available to UK bars and retailers in prime chilled condition. The new partnership builds on Swinkels existing distribution agreements, and adds acclaimed beer ranges including Rodenbach, Palm, Cornet, De Molen and La Trappe to the portfolio of craft drinks supplied by Beer Hawk FRESH, available in bottle, can and keg same-day to London customers, and for next-day delivery across the UK. At the same time, Swinkels Family Brewers is appointing its first London-based sales representative, who will also work alongside the Beer Hawk FRESH team to maximise the opportunities for the Swinkels brands in the dynamic London craft beer market, across both the on- and off-trade. Andrew Morgan, Head of Beer Hawk FRESH, said: “We’re very excited to be adding these classic European beers to our portfolio of brands. As our network of partnerships grows, our focus is on ‘collaboration, not competition’, with every beer bringing something unique to the range.
“Offering diversity and choice is essential to any business targeting craft beer aficionados, who switch between modern beer styles and genuine classics according to the occasion. That’s a challenge to the traditional distribution model and for us, working with brewers such as Lion on Fourpure, Carlsberg on London Fields and now Swinkels on Rodenbach, feels very much like the industry coming around to our collaborative way of thinking.” Rob Page, Managing Director of Swinkels Family Brewers UK, said: “Both in bars and the off-trade, and across keg and packaged beer, the craft market offers us a huge opportunity, but also means we have to update our approach. “The Palm range, for example, has a well-established following in London and there’s an opportunity to reengage consumers. Equally, both Rodenbach, one of the world’s most awarded breweries, and La Trappe, an acclaimed Trappist beer, are a great
fit alongside the new wave of craft brands, as part of a well-curated beer offering. “We’re looking forward to working with Beer Hawk FRESH to maximise these new opportunities, and we’ll also have our own ‘feet on the street’, with a beer sales specialist working alongside the Beer Hawk FRESH team.” Netherlands-based Swinkels Family Brewers is a family business with a 300 year, seven generation brewing heritage and a portfolio of prestigious beer brands and breweries in Europe. Beer Hawk FRESH is part of ZX Ventures, the global growth and innovation group of AB InBev, and operates a chilled supply chain, supplying brewery-fresh beer from its refrigerated warehouse in Central London. Retailers can sign up for the service at fresh.beerhawk.co.uk or contact firstname.lastname@example.org
Beer & Wine PAGE 23
Hattingley Valley reaches 100th award with Gold at the International Wine Challenge Family-owned Hampshire winery Hattingley Valley secures Gold for its 2015 Rosé at the 2019 International Wine Challenge, the 100th award for the brand and its first accolade for the 2015 Rosé. Awarded by a panel of 12 judges including three Masters of Wine, the Hattingley Valley 2015 Rosé attained the prestigious title of Gold for its complexity, structure and long finish, placing it amongst the most distinguished wines in the world. Now in its 36th year, the IWC assesses every wine ‘blind’ with the highest marks given to those that display a faithfulness to style, region and vintage. It is accepted as the world’s most rigorous, impartial and influential wine competition. Gareth Maxwell, Commercial Director of Hattingley Valley said: “We couldn’t be happier to see the 2015 Rosé take home Gold at this year’s awards. It’s a testament to the hard work of our winemaking team, that as England continues to gain attention for its sparkling wines, Hattingley Valley is at the forefront, competing at an international level and putting our wines firmly on the global map.” The award marks the 100th distinction for Hattingley Valley which boasts an impressive array of over 80 medals, 13 trophies and three Best in Class. www.hattingleyvalley.com
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FIRST BULK WINE FROM INDIA HITS THE UK ON TRADE A joint venture between Kingsland Drinks and Indian wine producer Soul Tree will result in the very first shipment of bulk wine from India to the UK this month.
Building on an 8-year success for the brand in the on-trade, Soul Tree and Kingsland Drinks, one of the UK’s premier complete category solution independent drinks companies, are set to launch a duo of wines which will be available to the on-trade from early-December, developed to meet the house wine price point on Indian restaurant wine lists. Comprising of Soul Tree Red and Soul Tree White, the pair of wines are designed to drink alongside Indian food and join the brand’s existing varietal-led Sauvignon Blanc, Rosé and Cabernet Sauvignon. The new wines will be bottled, packed and distributed from Kingsland Drinks full-service site in Irlam, Greater Manchester. The entire Soul Tree wine range will carry a brand-new look, designed by Kingsland’s in-house design team in conjunction with Soul Tree, which builds on the brand’s existing identity. Ed Baker, Managing Director at Kingsland Drinks, said: “Our primary objective is to deliver a portfolio across the trade that equips our customers with the right mix of
products to suit all consumers. We work with partners to provide solutions reacting to demand and trends; jointly with Soul Tree, we believe there is a clear market opportunity for Indian wine, especially in the Indian restaurant sector.” Adam Marshall, Buying Controller at Kingsland Drinks, commented “The Soul Tree range represents the very first Indian wine in our portfolio and a fresh segment for the category; India is now officially on the map as a bulk wine producer, and we’re excited to lead the way by bringing Soul Tree wines in bulk directly to the UK on-trade.” Alok Mathur, Co-founder & Director of Soul Tree wines, said: “Soul Tree is a rapidly growing brand with distribution throughout the UK, and a growing international footprint. We are really proud to put Indian wines on the bulk wine map, and the joint venture with Kingsland Drinks presents the opportunity to be part of one of the widest portfolios available to the UK market. The collaboration builds on our existing varietal range and offers the opportunity to grow our footprint
even more so in the UK.” The move to bring Indian wine in bulk to the UK builds on Kingsland Drinks’ pioneering legacy – in the 1960’s it was the first company in the UK to import and fill wine in bulk. Today it has an experienced buying team comprising eight specialists who source and manage a broad selection of wines from over 100 suppliers covering 15 countries, alongside extensive inhouse services spanning innovation, insights and marketing. Its portfolio has significant presence across both the on-trade and in major high street retailers including Co-op, Majestic, Waitrose, Morrisons, Tesco and M&S. The new Soul Tree wines are targeted at the house wine tier on restaurant wine lists and will be available through various wholesalers. To find out more about Kingsland Drinks portfolio and complete category solutions contact email@example.com or for more information about the Soul Tree brand contact firstname.lastname@example.org
Beer & Wine PAGE 25
Lighting Radiates at January Furniture Show Embracing lighting, the UK’s largest furniture and interiors trade event – January Furniture Show, welcomes the return of LIGHT@JFS in 2020 after a highly successful introduction in 2019. Running from 19th - 22nd January at Birmingham’s NEC, January Furniture Show features over 500 exhibitors - including long established brands who are household names and young brands who are fresh to the market. On show will be everything from grand sofas to simple mirrors - with collections in living, dining and bedroom furniture, as well as lighting, flooring, soft furnishings and decorative accessories. Requests for lighting at January Furniture Show was a recurring theme from visitors prior to 2019. The LIGHT@JFS sector introduced in 2019 and held in association with the LIA (Lighting Industry Association), proved not only to be an instant hit with visitors, it also helped to cement the stature of JFS as the all-round furniture industry event - providing retail, contract
and design buyers with a unique opportunity to select everything needed to create a complete interior scheme. The majority of the lighting exhibitors at January Furniture Show in 2020 are again members of the LIA, who will provide visitors with information on quality and safety as well as promoting the UK lighting industry from their own stand at the show. An eager audience will greet highly regarded lighting brands including Searchlight, Franklite, Girard Sudron, Impex Russell, tp24, Firstlight Products, Inspired Lighting and Där Lighting. All are returning to January Furniture Show with their latest ranges and unique designs in general, accent and task lighting. They will be joined by new
exhibitors including Gingko, WOFI and MacMaster Designs. The lighting choices on offer will cover every aspect of internal lighting from simple table lamps to complex light installations - giving buyers choices in styles from industrial to elegant. The colourful lights and lamps on display will include table, desk and floor standing lamps, wall and ceiling lights, chandeliers and spotlights. Commenting on the return of LIGHT@ JFS, Event Director Cleere Scamell said: “One of our principal aims is
to provide the whole of UK furniture and interiors industry with a platform to show their products to the widest possible audience. With a long list of prestigious exhibitors and over 22,000 visitors, JFS is the industry event. Lighting is pivotal in interior design schemes and it is therefore crucial that lighting plays an important part at JFS.” He continued: “We were delighted with the response to LIGHT@JFS last year, constantly busy it was full traditional, contemporary and inventive lighting of all kinds. The array of materials
and design skill on show in LIGHT@ JFS was magnificent. We are equally are delighted to see so many returning companies and new lighting exhibitors in the line-up for 2020.” January Furniture Show 2020 will present a broad choice of furniture, lighting, flooring, fabrics and accessories from some of the best known manufacturers and suppliers in the UK. To see the full list of exhibitors, and to register for your free attendance please go to: www.januaryfurnitureshow.com
HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.
The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:
• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer
There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.
Call to arrange a demonstration on 01895 272236, or email email@example.com 28 PAGE Catering Equipment
NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!
Cook Chamber Close-Up
Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: firstname.lastname@example.org also works!
Catering Equipment PAGE 29
CESA launches new LET professional training initiative CESA has launched a new training initiative designed to give a comprehensive understanding of light equipment and tableware. The Light Equipment and Tableware Professional (LETP) programme is aimed at LET suppliers and manufacturers as well as foodservice operators - the people who manufacture, import, distribute, sell, market or use light equipment and tableware. It was put together with the guidance and endorsement of CESA, Westminster Kingsway College and the Craft Guild of Chefs.
All you need to know about light equipment and tableware
LETP builds on CESA’s established CFSP programme, and looks specifically at the history, the creation, development and future of LET products used throughout the hospitality industry. “It’s designed to enhance, expand and validate the professionalism of those taking the course,” says John Whitehouse, chair of CESA. “Candidates taking the programme may already be working in LET, and will use it to demonstrate their expertise, or they will be looking to become more involved in this part of the industry.” The first LETP course runs on Tuesday 24th and Wednesday 25th March 2020, at the CESA offices in Rotherwick House, London, E1W 1YZ. LETP candidates learn through 14 modules, each of which is based on a 15 minute presentation that is sent to them, four per week over four weeks. The modules cover areas such as ‘materials, shapes and colours’, ‘glassware’, ‘patisserie and bakery’ and ‘what the future looks like’. There’s then a full day seminar, including interactive group sessions, followed by an examination. The Light Equipment and Tableware Professional course costs £600+VAT for members of CESA, CEDA and FCSI, and for the Craft Guild of Chefs and Westminster Kingsway College, who support the programme. For others the cost is £865+VAT. Courses will run at regular intervals during the year, at venues around the UK. The first LETP course is already filling up, so anyone interested should book their place as soon as possible. For more information contact CESA. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the foodservice equipment industry, representing 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk
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Three, is the magic number! Taylor UK launches the Taylor L810 Three Zone, Three Platen Clamshell Grill
Taylor UK has added another level to its grill selection by introducing the Taylor L810 triple platen clamshell grill. With three independently controlled cooking zones, it offers superior grilling versatility, providing a lengthy list of possibilities for cooking multiple dishes on the same appliance. Operators can grill seafood or burgers, make a fried breakfast or even cook pancakes with ease and at precisely controlled cooking times and temperatures. Reliable, consistent output is ensured by an automatic gapping system, which uses a three-point reference plane and a fixed home reference point. This software automatically locks the upper platen into an accurate position, with a precise gap maintained with the grill. The size of the gap is determined by the program selected. The Taylor L810 features a user-friendly touch-screen, which has been paired with programmable, intuitive software allowing 78 menu items per cooking zone. An external USB port makes it possible to upload new menu and promotional items to the appliance. It also means that menu changes can be seamlessly sent to other sites, saving time and cutting out human error. A built-in standby mode can cut appliance energy by up to 40%, compared to full operation mode. It uses an audible reminder, notifying operators when a platen is idle and should be placed onto standby. The standby mode can quietly bring the grill back up to temperature when required. Appliance downtime is minimised by an integrated fault log system, which makes troubleshooting easier and helps with diagnostics. The Taylor L810 is a floor standing appliance measuring 1524mm high by 1024mm wide and 986mm deep, and can be powered by two 32 amp three phase sockets. The Taylor L810 triple platen clamshell grill is available from Taylor UK through its distributor network. Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the exclusive distributor of the Taylor, Frigomat, PrĂĄtica and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment.Â Taylor UK distributes via dealers nationwide and has over 45 years experience in sales, product development, distribution, service and aftercare specific to the UK marketplace. For more information and details of local stockists, freephone Taylor UK on 0800 838 896, call 01473 350000, email email@example.com or visit www.taylor-company.co.uk
Catering Equipment PAGE 31
BROADVIEW INTRODUCE SLIDING GLASS SYSTEMS FOR THE HOSPITALITY SECTOR Instantly transform any dull, tired area of your business into an open, bright and modern space, with a sliding glass wall system from Broadview, the South’s leading shading specialists. They are the perfect choice for forwardthinking hospitality businesses looking to make the most of their premises.
the innovative system uses specially designed tracks that stack the panels neatly behind one another when open.
Boasting floor to ceiling uninterrupted glass panes, sliding glass systems form an elegant, completely transparent wall when closed, making the most of your view, then push them open to transform an inside room into an outdoor one; ideal for hosting weddings, Christmas parties, other events and celebrations.
If the skies cloud over and the wind picks up (which, let’s face it, is always a high possibility in the UK), all you need to do to protect customers and guests from the elements is slide the glass panels back into place. The elegant floor to ceiling or wall to ceiling design doesn’t have any bulky vertical frames which means even when the system is closed, your customers can enjoy that beautiful, uninterrupted view.
Sliding glass systems offer unrivalled flexibility Perfect for maximising light and available space, or for those who want to use outside areas even in adverse weather, sliding glass panels offer exceptional flexibility and control that just can’t be matched by other solutions. In the summer months when al-fresco areas command a premium, you can simply slide the panels back to instantly bring the outside in and offer customers the outside space they crave. Don’t worry about bulky glass panels taking up valuable cover space,
Vertical sliding glass panels are also available – they create an almost balcony like effect which means the bottom pane can be used as a divider of space and then simply move the top pane up or down depending on the weather or your requirement. Why choose The Broadview Sliding Glass System? Quick and easy to install, the Sliding Glass panels from Broadview are available in a range of different
options, including C3 Seeglass Eco Sliding Glass, C3 Seeglass Run and C3 Vertical Sliding Glass, so you can create the look that will blend in seamlessly with your needs and premises. You don’t have to worry about security either as the specially toughened glass panels are completely lockable. You can rest assured that when you choose Broadview, you’re not only getting the best products in the market but the best service and workmanship too. Indeed, we’re proud to be an official dealer of C3 Glass Systems, one of the world’s leading manufacturers of quality glazing solutions. This means that the elegant sliding glass panels we supply and install are not only top quality but your installation will be carried out by fully trained professionals who ensure the very best finish. To discover how a sliding glass system can enhance your premises and help provide a quick return on investment, call our expert team today on 01202 679012 or visit our website www.sliding-glass.co.uk
B200 Outdoor Structure
Sunrain Outdoor Structure
C3 Vertical Sliding Glass
B200 Outdoor Structure
The perfect outdoor shading & al fresco dining solutions for your business www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ
2020 vision: Navitas on the 3 key food trends transforming the industry – and what that means for food safety With a new decade upon us, Ben Gardner, CEO of Navitas Group highlights three key food-related trends for 2020 and their implications for food safety in the restaurant business. 1.
Veganism becomes mainstream – According to the Vegan Society between 2014 and 2019 the number of vegans in Great Britain quadrupled – and is still growing. Preparing vegan dishes clearly requires the strict separation of utensils and preparation areas – between vegetarian and vegan as well as meat and meat-free - and also being clear about the definition of what constitutes a vegan ingredient and what might not. Honey is an obvious one here – it is not considered vegan. However, there are also ingredients like beeswax on citrus fruits to be aware of.
The ‘allergen emergency’ – We’re still almost two years away from the mandatory introduction of new rules around full ingredients labelling for foods made on site and pre-packed for direct sale. However, that doesn’t mean food businesses can put this to the back of their minds. A 72% increase in children admitted to hospital with severe allergic reactions reported by the Natasha Allergy Research Foundation recently, has been dubbed an ‘allergy emergency’ and while the causes are unclear food businesses need to step up to the plate here. In 2020 businesses need to double down on allergen management, allergen labelling and awareness training, using up to date technology and systems in place to minimise the risk posed from allergens. This is so important because it only takes a single slip-up to potentially put customers in danger, with potentially life-threatening consequences.
A bad taste from food waste – Food waste is becoming increasingly unacceptable, viewed as both morally wrong – given the imbalance of food availability across the globe – and environmentally irresponsible in terms of the resources squandered in getting it from farm to fork. An up to date approach to food safety can help reduce the staggering 920,000 tonnes of food thrown away by the hospitality sector every year. Checking temperatures during cooking and service prevents food being thrown away because kitchen staff cannot be certain that it has been cooked and stored safely. Using devices to constantly monitor the temperatures in a kitchen’s appliances can also reduce food spoilage. In the event of a fridge or freezer failure this technology can help avoid hundreds and even thousands of pounds worth of food waste.
DIGITAL FOOD SAFETY SOFTWARE AND HARDWARE
Affordable + Safe + Compliant Our very own home-made innovative digital food safety management solution for your food temperature checks, appliance temperature monitoring & alerts, cleaning checklists & schedules and goods in. We also have a fully traceable food labelling solution. Multi-site view and management on one platform, accessible from anywhere, at any time. How can the Navitas Digital Food Safety Management System benefit you? SAVE TIME
ELIMINATE HUMAN ERROR
IMPROVE STAFF RETENTION
“When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone. Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.”
Senior Partner - Operations
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