Restaurant Update March 2018

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry March 2018

Find our more about Solid Oak Furniture p34-35 Also featured this issue:

Gran Melia - p12 & 13

March 2018

4 Industry News 8 Editor’s Choice 12 Gran Melia 20 Catering Equipment 32 Contract Furniture 42 Recommended Suppliers www.restaurant-update.co.uk

RESTAURANT

UPDATE

BrewDog to open ‘world’s first’ craft beer hotel in Scottish brewery expansion

Tom Kerridge to open restaurant at London’s Corinthia hotel Tom Kerridge is to open a new restaurant at what was Massimo on the ground floor of the Corinthia hotel in London.

The restaurant has been operated by the Corinthia since the hotel parted company with Italian chef Massimo Riccioli in 2012.

It will close in June for a rebrand, which will include interior design

by David Collins Studio, and reopen as a relaxed British brasseriestyle dining room run by Tom Kerridge. It is expected to launch in September.

Kerridge had been planning to open at the Rib Room restaurant at the Jumeirah Carlton Tower last year until Dubai Holdings, owner of Jumeirah, appeared to change its intentions for the restaurant.

It would have been the chef’s first opening in the capital.

Scottish craft brewer BrewDog has announced plans to expand its Aberdeenshire brewery and open the ‘world’s first’ craft beer hotel on site.

The company confirmed that the DogHouse – which would feature beer taps in rooms, built-in shower beer features and rooms overlooking the brewery – would be built on a 3.5 acre site, which will be vacated by an offshore services company in Ellon.

The aim is for the 26-bedroom hotel to become the ‘ultimate destination for craft beer fans’ with doors expected to open within the first half of next year.

As well as the hotel, BrewDog is also expanding the brewery to include a 300hl brewhouse, alongside a canning and packaging hall.

The funding for the expansion has come from BrewDog’s Equity for Punks crowdfunding initiative, which has raised £53m since 2009 with more than 73,000 craft beer fans involved.

Equity for Punks investors will receive priority booking when the hotel launches in 2019.

BrewDog launched its fifth round of the Equity for Punks initiative in October last year, with the aim to raise at least £10m and a stretch goal of up to £50m, to fund global expansion.

BrewDog co-founder James Watt said: “The DogHouse is our gift to passionate craft beer fans making the pilgrimage to our brewery in Aberdeenshire.

“The idea of opening a beer hotel has always been high on our agenda and now we are finally able to realise that dream right here at our headquarters.

“This will be the ultimate destination for craft beer fans seeking hops with their holidays. This is a beer Nirvana.”

BrewDog also has a brewery in Columbus, Ohio, and has already announced a similar hotel concept for this site.

In addition it is building a new brewery in Brisbane, Australia;​​opening 15 new craft beer venues in the UK; and creating a dedicated craft beer TV network.

BrewDog also confirms it is planning to build a new brewery in China, which is one of its largest export markets.

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Having now completed a deal with Corinthia London, the 2017 Catey Chef Award winner said that the menu for his new opening would take inspiration from his current sites in Marlow, the Michelinstarred pub The Coach, the Butcher’s Tap, and two Michelin-starred The Hand and Flowers.

He added: “We are incredibly excited about this opportunity to bring a bit of what we are doing in Marlow to London. Corinthia Hotel London is one of London’s most prestigious hotels, and we are looking forward to doing what we do best – quality British cooking that is modern and exciting.”

Corinthia hotel managing director Thomas Kochs said that bringing Kerridge to the Corinthia fitted with the hotel’s aim of providing guests with an experience of true British hospitality.

He continued: “When we met Tom, we knew he was the perfect partner to open a restaurant together. We admire his approach to food, restaurants and his spirit of hospitality. I am confident that together we will create an incredible dining experience.”

The new restaurant, which is yet to be named, will run alongside the Corinthia’s Northall, which also features a seasonal British menu.

Vapiano to double London Presence with three 2018 restaurant openings Vapiano has confirmed that it will double its London presence to six sites during 2018, following on from the group’s successful launch in Glasgow.

The first London opening of 2018 will be at the redeveloped landmark Centre Point on Tottenham Court Road, with the second and third sites being in Canary Wharf and Tower Bridge.

The opening at Centre Point, London’s tallest luxury development in the heart of the West End, will be Vapiano’s fourth restaurant in London and seventh in the UK. The development will give Vapiano 10,000 sq ft of space with around 280 covers, and terrace seating facing Centre Point Square, a new piazza with direct access to the new Crossrail station and four-way crossing opening up Oxford

Street, New Oxford Street, Charing Cross Road and Tottenham Court Road.

Vapiano Tower Bridge, at Berkeley’s One Tower Bridge development, will boast one of the most beautiful views in London with a vista of the Thames, Tower Bridge and the Tower of London.

With 311 covers in a 9,000 sq ft space, it will have a mezzanine plus an outdoor terrace and is also scheduled to open summer 2018.

The Canary Wharf restaurant, at 8,300 sq ft, and 284 covers, spans two levels and will open August 2018 in the prestigious Cabot Square area of Canary Wharf.

Vapiano Managing Director Phil Sermon says, “We are incredibly proud to have secured these three impressive new

sites, which underlines our strategy to both open in high profile, high footfall locations and continue to grow our exceptional business within the UK. Whilst we are announcing these three now, we expect to announce more in the next few months.”

With these three new openings, Vapiano will employ 600 staff across nine restaurants.

Tomos Parry announces opening date for BRAT On Saturday 17th March, Tomos Parry, formerly of Kitty Fisher’s, will open his debut restaurant, BRAT, on Redchurch Street. Originally a colloquial term for ‘turbot’, BRAT draws on Tomos’ Welsh heritage and influence from the Basque region of Northern Spain, with a menu favouring seasonal British produce, cooked on an open fire wood grill.

Having visited Getaria, a coastal town in the Basque country, well known for its barbecues, Tomos was inspired by the relaxed, intuitive and direct approach to cooking. From his time at Climpson’s Arch in Hackney and subsequently when opening Kitty Fisher’s in Mayfair, Tomos has developed an understanding of the relationship between good food and fire.

“BRAT will focus on a particularly gentle and simple style of fire cooking recognisable from Getaria, which generally means buy well and don’t ruin it. Since leaving Kitty’s, I’ve been working closely with farmers and fisherman to create a menu which is structured around native ingredients at the peak of their season,” says Tomos.

trout with Jersey cream and river herbs; Slow grilled little Red Mullet; Turbot, lightly seasoned; wild mussel and cockle soup and Offal hot pot with laverbread and potatoes, loosely based on the Welsh national dish of Cawl. The kitchen will work closely with farms such as Maerdy farm in South Wales to source and select for the restaurant, with one such dish using aged badger face welsh mountain ewes, which have been fattened on their endless grass hills, with the extra fat covering intensifying the flavour.

The menu begins with quick dishes including Carmarthen Ham; Fresh cheese; Grilled baby peas and wood fire grilled breads, made using organic native heritage grain flour, sourced from one of the few remaining stoneground flour mills in Britain. This will be followed with more robust flavours such as Cedar Wood Sea

Tomos will be collaborating on the wine list with Keeling Andrew & Co, the new wine import company set up by the founders of Noble Rot. They will be focusing on an approachable list, with a few interesting wines from old cellars alongside a list of sherry’s they are beginning to bring into the country.

Guests will access the first-floor restaurant through an unassuming entrance. The original 1930s stairwell will lead guests upstairs into the dining room, which retains many original features including art deco wood panelling and large steel frame windows, flooding the room with natural light. An open kitchen with the wood ovens sits at the heart of the room, surrounded by a counter bar with high stools for guests to dine.

“For me, the simple pleasure of eating well is what BRAT is all about. It’s a place I would want to eat – whether that be one dish with a glass of wine at lunch or settling in at the counter for a few hours” says Tomos.

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RESTAURANT

UPDATE

De Vere Beaumont Estate De Vere Beaumont Estate in Old Windsor, Berkshire, has unveiled its £12m refurbishment. The 1705 restaurant serves British and Italian classics, and the 44-acre grounds feature sculptures by local artist Emma Stothard. In March, four new luxury suites and three lounges will be unveiled in the White House.

The 18 regional finalists who will compete to become the 2018 Roux Scholar have been announced.

Roux Scholarship 2018 regional finalists revealed The Roux Scholarship 2018 finalists include chefs from L’Enclume, Cumbria; House of Tides, Newcastle; Sat Bains, Nottingham; Petrus, London; Cliveden House, Berkshire; and Northcote, Lancashire. This year 13 of the 18 finalists are from restaurants outside London, with employers varying from Miele’s test kitchen, a mid-range hotel restaurant and a number of Michelin-starred restaurants.

The finalists will now go forward to compete in two regional finals, which will be held simultaneously on 8 March at University College Birmingham and University of West London, Ealing.

This year entrants were required to submit a recipe to serve four people, using two whole gilthead sea bream (Daurade Royale), weighing between 600-800g each (maximum 1kg) and one variety of mollusc; served plated with two garnishes/accompaniments – one of which had to include green globe artichokes.

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The full list of finalists: Joint chairmen of judges, Alain and Michel Roux Jr will be joined by Brian • Aaron Lawrence, Gilpin Lodge, Turner, James Martin, André Garrett Cumbria (2002 scholar), Simon Hulstone • Samuel Nash, L’Enclume, Cumbria (2003 scholar), Sat Bains (1999 scholar) Andrew Fairlie (Head Scholar, • Daniel Parker, House of Tides, Newcastle 1984), Angela Hartnett, Rachel Humphrey and Clare Smyth.

• Ryan Porter, Northcote, Lancashire Michel Roux Jr said: “Some of the recipes were absolutely amazing but unfortunately some of the costings were really not up to scratch. Young chefs have to understand that the costings are very important and business acumen is something that chefs have to learn. No female entrants made it through to the cookoff stage, which is sad, but we will keep on pushing that and with our new judges Clare, Rachel and Angela we hope to inspire more female chefs to apply next year.”

The national final will take place on 26 March at Westminster Kingsway College, London. The 35th Roux Scholar will be announced at an award ceremony at the Langham, London, the same evening.

• Kelvin Tan, Sat Bains, Nottingham • Ricki Weston, Sat Bains, Nottingham • Greg Anderson, Morston Hall, Norfolk • Sven-Hanson Britt, Miele GB, Oxfordshire • Martin Carabott, 85 Piccadilly, London • Ben Champkin, L’Enclume, Cumbria • Michael Cruickshank, Bohemia, Jersey • Richard Giles, Sorrel, Surrey • Kamil Jedrzejewski, Hilton, York • Daniel Lines, Restaurant Associates (KPMG), London • Oliver Marlow, Roganic, London • Karl O’Dell, Petrus, London • Drew Snaith, Mare Street Market, London • Fergus Wilford, Cliveden House, Berkshire

Ellustria Beverages Reimagined

Ellustria is an incredibly young and exciting company, which started trading in the early months of 2017. Holding close to heart the values of quality, innovation and compelling storylines, Ellustria has a portfolio of four brands. more. The crown jewel of Ellustria’s portfolio is an additional vodka in the Snow Queen range, the Snow Queen Vodka Enigma Edition.

These values underpin all aspects relating to our brands and their expressions. Our steadfast belief in our principles enrich your experience in both the presentation and the unique flavours of our boutique brands.

The eldest of Ellustria’s brands is Snow Queen Organic Vodka, based on organic wheat, bottled in France.

Traditional distillation and filtration processes are used in order to achieve this unparalleled purity, which recommended serve is in a vodka martini or on the rocks.

Snow Queen Organic Vodka is available at selected Waitrose stores for £32.49, online at www.drinksupermarket.com and www.31DOVER.com and many

The Enigma Edition is a floral flavoured vodka with carefully blended and balanced lavender, rose, vanilla and the softest wheat vodka to create this unique experience.

The Enigma has specially been created to be served as a vodka martini, without adding any vermouth or garnish. Snow Queen Vodka Enigma Edition is available to purchase at Hedonism wines or online at www.31DOVER.com for £41.95.

By mixing vodka with eau-de-vie de Cognac Ellustria’s Romanov Dynasty Edition Vodka embodies two great cultures coming together to create the special flavour profile.

Light wheat vodka and traditionally made eau-de-vie de Cognac is mixed at a 99 to 1 ratio. Thus remaining close

to vodka while the eau-de-vie enriches it with fruity, rich oak flavours. The recommended serve is either as an aperitif or a digestif. Alternatively, it can be used to add a very novel twist to your favourite cocktails. Romanov Dynasty Edition Vodka is available to purchase Hedonism wines or online at www.drinksupermarket.com for £23.99.

Belka & Strelka Vodka tells the story of two heroic space voyagers, Belka and Strelka. These two legends were stray dogs, plucked from the streets and trained to become the first ever cosmonauts to return from space alive and unhurt. Paving the way for all future space exploration.

We have created this vodka to commemorate their incredible achievement. Belka & Strelka Vodka is available to purchase at drinksupermarket.com for £18.99.

For more information please visit www.ellustria.com.

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RESTAURANT

UPDATE

WatchGuard serves up a slice of security for Homeslice Pizza When selecting a network and Wi-Fi security solution for its new flagship London restaurant that recently opened its doors in the City’s Bloomberg Arcade, Homeslice Pizza chose an integrated solution from WatchGuard Technologies.

secure virtual networks. The WatchGuard Wi-Fi access points provide complete coverage throughout the restaurants and are managed and controlled by the WatchGuard T30 Firebox, which also protects the fixed network and sensitive data stored on Homeslice IT systems.

“While people come to Homeslice for our pizzas and relaxed, friendly environment, it’s surprising how upset they can get if they can’t get on a Wi-Fi network and as a business we can’t afford the risk of a security breach,” said Alan Wogan, founder and director at Homeslice Pizza. “That’s why we are putting our trust in the WatchGuard technology and the Eat IT Drink IT team. It means we have one less thing to worry about and can focus The WatchGuard solutions cover all on delivering the ultimate pizza dining aspects of IT security across the Homeslice experience.”

Group including providing secure WiFi for guests and allowing staff to take “For most restaurant guests, reliable and orders and process credit card payments secure Wi-Fi has to be on top of the menu, at the table, using three separate and while restaurant owners need to ensure they Homeslice, known for its signature wood-fired 20inch pizzas, is also replacing existing IT security systems with WatchGuard technology in its Shoreditch, Covent Garden and Fitzrovia restaurants as well as new venues planned to open in 2018. The systems are being designed and installed by specialist WatchGuard partner Eat IT Drink IT.

are fully PCI compliant at all times and able to protect both guest and company data,” said Cliff Gurdin, owner and director at Eat IT Drink IT. “And with costs going up and margins being squeezed in the food and drink industry, WatchGuard offers flexible, enterprise level security at affordable costs for small to medium sized businesses.“ The WatchGuard system was up and running in a day and allows Eat IT Drink IT to provide remote monitoring. And

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with interbranch connectivity between restaurants it will be possible to manage the whole Homeslice IT estate and add features such as video conferencing and remote CCTV. The ‘all you can eat’ T30 delivers a full range of security services in a single appliance including antispam, antivirus, Intrusion prevention, web-content filtering, application control, HTTPS website inspection and WatchGuard’s cloud-based reputationenabled defence. The T30 also supports 4G backup, which became critical at the opening of the new Bloomberg restaurant due to the delay in getting a broadband connection in central London.

With a growing reputation, Homeslice looks set to expand further over the next few years and WatchGuard will continue to play a vital role in protecting the business from cyber attacks and ensuring its customers have safe and secure Wi-fi.

“Recent events have shown that no company, whatever the size, is secure from potential cyber attacks or security breaches,” said Jonathan Whitley, sales director for Northern Europe at WatchGuard. “As well as financial loss, companies can also suffer reputational damage that can impact revenue and expansion for emerging brands.”

To learn more, visit https://www.watchguard.com/uk/

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It’s simple and doesn’t use complicated loyalty card points or bar codes because Mii-Promo works with your customer’s own bank and credit cards. Also, you won’t need to buy any expensive hardware as all you need is a Chip & PIN Solutions card terminal.

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COMPANY

RESTAURANT

ABD EL WAHAB

UPDATE

MIDDLE EAST’S MOST ACCLAIMED RESTAURANT TO OPEN IN LONDON

The group behind the Middle East’s most acclaimed Lebanese restaurant, Abd el Wahab, has announced plans to open in London at the beginning of March 2018, its first restaurant outside of the Arab region.

The 120-cover restaurant, located on Pont Street, Belgravia, will serve some of the most traditional and much loved dishes and wines from Lebanon and across the Middle East, at ‘Abd el Wahab Belgravia’, when it opens its doors to the public on 2 March 2018.

Ghia Holdings, the parent company of the Abd el Wahab restaurant group, which now has 45 dining venues within its portfolio, identified London as its first international location due to London’s reputation as one of the world’s most influential cities for commerce, culture and international cuisine.

“London is one of the most exciting cities in the world, but it is surprisingly under-represented by restaurants offering authentic and exciting Lebanese food. At Abd el Wahab we bring together the best ingredients available in London, and the experience of our Lebanese chefs, to recreate the fabulous fresh and flavoursome foods that people would associate with Middle Eastern cuisine.

The quality of the food, and the experience of our chefs, ensure that diners will enjoy the same flavours and food experience as if they are dining at our award-wining restaurants in Beirut, Dubai, or Cairo,” commented Mark Dickinson, UK Director for Abd el Wahab.

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“The Lebanese culture is to feast on many different dishes and engage in social conversation with friends, family and new acquaintances. This dining style is reflected in our new Belgravia restaurant which can accommodate large groups of people, as well as feel comfortable for diners preferring to dine as two or four, and we also have a private dining room that we are already taking bookings for,” concluded Dickinson.

The restaurant is located over two floors which are flooded with natural light, and includes an outside terrace suitable for drinks, informal dining or simply to enjoy an Arabic coffee and a sweet pastry.

The Restaurant Interior Situated on the ground floor, and lower ground floor, of a red-brick Georgian building, the restaurant interior has been designed by Antonie Tabet & Associates - Beirut, who has led an international team of skilled craftsmen to ensure the contemporary interior complements the original features of the building.

The restaurant is naturally divided into different dining areas by the existing architecture; the front of the restaurant - which has large windows onto Pont Street and the dining terrace – provides 36 covers arranged in small tables and offering intimate dining below a ceiling of gold leaf, leading to the central area of the restaurant which boasts an original fireplace, in front of which hangs contemporary black and pierced-copper lighting over a large oval wooden dining table – perfect for elegant dining as a larger group.

A grand atrium skylight floods the main restaurant with natural light and illuminates a newly installed ‘living wall’ which provides a fabulous green backdrop to stone hand-carvings.

The perimeter of the main dining area is fitted with banquet seating, and modular wooden tables and chairs allow a flexible set-up according to size of dining parties.

The Menu Abd el Wahab is synonymous with the best Lebanese cuisine throughout the Middle East. Since the first restaurant was opened in 1999 in Beirut - Lebanon, the restaurant has been committed to cooking and serving the best authentic food, cooked honestly. Over the last 19 years, certain dishes have evolved to introduce additional ingredients to create new Abd el Wahab classics.

The best ingredients in London have been selected by the group’s Executive Chef Kamil Bouloot to ensure that the dishes are accurately replicated to remain loyal to the award-winning Abd el Wahab menu. In traditional Lebanese restaurants and homes, meals start with a platter of fresh salad and vegetables as well as a selection of pickled vegetables and olives, and this welcome-dish will be available at Abd el Wahab Belgravia.

The menu offers a wide selection of mezze (Arabic sharing plates) – both traditional dishes and those developed by Chef Bouloot – which includes many different varieties of salads – such as Fattouch (a refreshing mix of greens, tomato, cucumber mixed with sumac spice, lemon juice and pomegranate molasses and topped with toasted flatbread) and Quinoa Tabbouleh (mixed chopped parsley, cherry tomatoes, spring onions and mint, mixed with steamed quinoa and dressed with olive oil and lemon dressing) as well as cold starters such as Moutabbal (char-grilled eggplant dip with tahini – a paste made from sesame seeds - and lemon juice), Shanklish (mature goats cheese, chopped onions, peppers, parsley and tomatoes) and the international favourite, Stuffed Vine Leaves.

No Arabic table is complete unless hummus is present, and Abd el Wahab serves a wide choice of homemade hummus (chickpea puree with tahini and lemon juice), options include hummus

topped with grilled lamb pieces, and as well as hummus with toasted pine nuts. Hot starters include Sojok and Makanek (different Lebanese sausages sautéed in lemon juice), Ras Asfour (sautéed veal filet with pomegranate, garlic and lemon), Batata (friend potatoes with garlic, coriander and chilli) as well as Kebbeh (deep friend kebbeh ball stuffed with lamb mincemeat onions and pine nuts).

Vegetarian, fish and meat-based main courses can be eaten as individual servings or as sharing platters, and all meat and kebabs are seared and cooked fresh to order over the charcoal grill by the specialist grill-chefs, many who bring their Lebanese cooking experience from other restaurants within the group’s portfolio.

Grilled jumbo prawns, grilled sea bass and baked fish (with onion, garlic, green chilli, tomatoes and coriander) are all popular dishes that have been included within the Belgravia menu, as are the classic grilled kebabs such as Chich Taouk (marinated chunks of chicken on the skewer, with garlic sauce) and a specially created Abd el Wahab Mixed Grill (grilled shrimps, lamb cutlets, marinated lamb skewers and chicken taouk) and grilled meatstuffed Arabic bread. Ouzzi, the much-loved dish that is served throughout the Middle East, made from slow cooked leg of lamb - served with oriental rice and roasted nuts - will be freshly prepared each day and slow-roasted for up to 10-hrs.

The Wines “What surprises many people outside of the Middle East is that Lebanon produces magnificent award-winning wines,” commented Dickinson. “Few places in the world have a longer tradition of wine making, as wine has been made in Lebanon for at least 5,000 years; Modern Lebanese winemaking dates back to the 1850’s, and one vineyard that we are stocking actually stores its wine in caves outside of Beirut that the Romans originally used for wine storage. What could be more appropriate than eating Lebanese food accompanied by wine that has grown on vines and slopes steeped in history, and in the same country where the recipes originated?”

Abd el Wahab has a wide variety of Lebanese red, white and rosé wines available, as well as wines from more familiar winegrowing regions such as Europe and North America. Prosecco, served by the glass or bottle, and champagnes include Moet and Dom Pérignon - and for those wanting something a little more special, Louis Roederer Cristal Rosé Champagne - is available.

Abd el Wahab officially opens to the public on Friday 2 March.

The restaurant is located on 2 Pont Street, Belgravia, SW1X 9EL. Bookings are accepted now through Bookatable and by telephoning the restaurant directly on: 0207 235 1100.

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RESTAURANT

UPDATE

Gran Meliá Rome

Review

U

pon a hill, just out of the centre of Rome, displays a truly grand place to stay. Gran Meliá Rome overlooks the River Tiber, providing a view to the perimeter of the Vatican, and is out of earshot of the city discord.

Arriving at the entrance, you will experience an awe-inspiring moment. You walk through the gate and are led to the entrance by well-maintained plants and trees. Little did I know that hidden away behind these, were beautiful swimming pools and relaxation areas, with an easy to access bar very close by. With a member of staff always available at the entrance, we were shown to the checkin desk and our bags taken care of. If there was ever I time I felt most welcome in a hotel, this was it. The lobby area had a large Romanesque head portrayed beside the desk, and if that didn’t remind you what you were there to see, throughout the building was a mix of Modern, Spanish and Romanesque features.

We were checked in by a really helpful lady, who explained all the services that were available to us in a clear and detailed manner.

After a glass of prosecco and exploring the peaceful Library, we were ready and shown to our rooms. An employee at the hotel provided us with a brief overview of the room and several questions about the hotel and its history before letting us settle in.

As it turns out, the Gran Meliá Rome property was built on top of the home of Emperor Nero’s mother. If ever someone wanted to discover the history of Rome, what better place to stay.

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Gran Meliá Rome’s interior has been designed to provide the best hospitality experience in Rome. Its 116 rooms boast the latest technology and luxurious contemporary interiors. Each floor is inspired by famous artwork showcased in the city’s museums. The bed was huge, and perfectly dressed. I’m not one for sleeping early, but the invitation was tempting. There was champagne on ice waiting for us, accompanied by chocolate covered strawberries. In the bathroom, you will find a huge glass surrounded bath, with a central raindrop shower and a high level of cleanliness maintained.

The bar was restocked daily with a variety of drinks and snacks.

After exploring the room and finding it faultless, we headed down to the restaurant for dinner. The adornment was wonderful and helped create such a calming atmosphere. The Maitre d’hotel greeted us and showed us to the table. As far as professionalism goes, he was on top of his game. His knowledge of the menu and recommendations could not be faulted. Having such a friendly person, that wasn’t too imposing; make sure your meal was nothing less than the best experience made it feel that more special.

Gran Melia Rome is one of the many Gran Melia Hotels & Resorts properties.

I didn’t want to leave the bed in the mornings, but there was much to explore and of course the Vatican was on top of the list. The concierge was more than helpful. The hotel arranged all of the tickets, provided detailed maps on what roads to walk down and the timings were very accurate to our pace. This is where the great choice of location is shown.

The Vatican was a 5-minute walk away, the Castel Sant’Angelo about 7. Across the river, you will find a road which showcases many shops, churches, museums and restaurants. Along this road and to the left, you can find the famous Fontana di Trevi and on the right, the Piazza Venezia. You might say that all roads lead to Rome, but this is the one you want to take.

Before staying at Gran Meliá Rome, I had no idea there were so many different types of

Gran Meliá Hotels & Resorts is the first Spanish luxury hotel brand, which take residence in some of the world’s most beautiful landmarks, combining timeless luxury, stunning architecture and Spanish culture. All properties are located in the most important global travel destinations, such as Gran Meliá Palacio de los Duques (Madrid, Spain), Gran Meliá Nacional Rio (Rio de Janeiro, Brazil) and Gran Meliá de Mar (Mallorca, Spain).

services on offer from a Spa and this Spa seemed to offer them all. From your Saunas and Steam rooms with Chromotherapy and Aromatherapy to Maternity Treatment, ensuring that even expecting mothers could enjoy this piece of heaven. The Spa isn’t just available to ensure you have a relaxing time but ensures you leave feeling rejuvenated with a healthy mind and body. And if you’re not sure what treatment would be right for you? No problem. Not only does the brochure inform you what each treatment will target, but the members of staff are able to assist and give expert advice too.

On our last day there, whilst packing away our things, I reflected on my short stay there and felt true appreciation for my weekend. There’s a lot more to see and I must come back. I hope I will find myself returning to Rome once again, and more specifically, to stay at the Gran Meliá Rome hotel.

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The 2018 hospitality survival kit – how to tackle the year’s 5 biggest challenges

By Luis De Souza, CEO of NFS Technology Group One major restaurant owner recently warned that challenges are aligning against the UK industry in 2018 in a way they never have before.

For him – and many others - that includes higher rates, food costs, and wages.

In fact, he argues that the UK hospitality industry is facing ‘the perfect storm’ of challenges – and if there was ever a year when only the strong survive, this will be it.

Whatever the size of your business, there’s no doubt times are tough. 2017 certainly saw some big-name closures making headlines.

Yet as technology providers to the UK industry, we’ve also seen many exciting openings and new concepts developing

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over the past three years. To celebrate the strength and innovation in the industry, we are Gold Sponsors of the Restaurant Association’s 50th birthday celebrations this year – and I’ve been looking at the biggest challenges the industry faces and how to overcome them.

I believe they are: 1.

Rising food prices

2.

Staffing shortages

3.

Well-informed customers

4.

Property costs

5.

Competition.

Here’s how the best hospitality businesses are tackling them successfully – with the help of technology.

1. Rising food prices Thanks to inflation and the effects of Brexit pushing down the value of the pound, food prices have soared, particularly in some areas including butter and seafood.

One food price index reported inflation at its highest in August at almost 10%, and although food and beverage inflation is expected to drop back to around 3.5% in 2018, it’s still a steep addition to the bills. Hospitality providers are naturally

view of the busy and quiet periods in your establishment. reluctant to pass on the extra cost through menu rises. So it’s fair to say that well-informed procurement and a focus on waste reduction are the best method to tackle this major threat to your profits.

By providing a clear view of the busy and quiet periods in your establishment – or establishments – the technology enables efficient labour control, making sure you have the right number of staff on at the right time.

3. Well-informed customers

EPOS captures detailed data about what’s selling and what’s not, even identifying trends, and provides comprehensive reports that slash waste and make informed procurement decisions easy.

So when butter and seafood are becoming expensive, you genuinely know how much to order.

Customers now have vast choice, and their dining habits are also changing.

They are trying different experiences, and want to engage with restaurants online.

But with online reviews playing a huge part in decision-making, the customer engagement platform of choice is the smartphone app. It’s perfect for alerts on special offers and for getting feedback, and also enables customers to manage their own loyalty account. Savvy organisations use their technology to safely capture data about their guests that allows them to provide the highly-personalised service that makes them feel special and create loyalty programmes that work.

2. Staffing shortages

4. Property costs

That brings us onto another cost issue that was always tricky, but which has become a real hot potato since the UK voted to leave the EU. A KPMG report noted that the UK hospitality industry is highly reliant on EU workers. Official figures say 12.3% of employees from Europe, but the report suggests it might be as high as a quarter.

With Brexit biting, the flow of workers from the EU is drying up. So it’s even harder than usual to get good staff, and chances are you need to pay them more.

Business rates have risen extraordinarily recently, and coupled with a national rise in commercial rents are hitting hospitality businesses hard. Technology can’t keep down these expenses, of course. But with its advanced data capture and upto-the-minute reporting, technology can provide an end-to-end view of your establishments’ performance, as well as streamlining operations to save costs.

The labour wage bill can be crippling.

Luckily, this is another area where technology can help, by improving your rota and helping you avoid overpaying for labour in down time by providing a clear

Many places have seen a large increase in the number of bars, restaurants and hotels in recent years - and as the Deliveroo/Just Eat style of delivery service gains even further ground, it’s getting harder and

Growing steak-house brand Gaucho/CAU uses Aloha electronic point of sale (EPOS) technology from NFS across their group, Estates and Property manager Colin Williams says: “EPOS is amazing for stock control – one of our biggest challenges.”

5. Competition

harder for restaurants to grab custom.

Many restaurants are considering providing convenient ways of online ordering and delivery without using Deliveroo.

Technology means they can engage customers and enable them to order and collect food without using an intermediary.

A great guest experience, of course, will always be a winner for restaurants.

As well as streamlining operations, elements of EPOS create customer service enhancements – tableside ordering and payment-taking, for instance, that speed up the customer experience.

The overall result? Guests feel treasured, and are all the more likely to return and post good reviews. And from the restaurateur’s point of view, efficient service means increased table turns.

So that’s a win all round.

And if a ‘perfect storm’ of challenges really is on the way in 2018 it’s definitely the right time for every restaurant, bar and hotel in the UK to check how efficiently their operations are running – and reach for the hospitality survival kit. * To find out more about hospitality technology, visit www.nfs-hospitality.com

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Hottest catering trends on show at Farm Shop & Deli Show and Food & Drink Expo 2018 With 2018 tipped to see breakthrough trends such as vegan junk food, express formats, pimped porridge, craft vodka and zero proof gin, the 2018 edition of Farm Shop & Deli Show and Food & Drink Expo offer a fantastic opportunity to browse some of these new ideas and even taste them first hand.

Speciality food remains in high demand to help fuel growth and tap into consumer trends. The Farm Shop & Deli Show’s 450-strong range of exhibitors will include everything from confectionery specialists Amelie Chocolat; Bon Bons; and Melting Pot Fudge, drinks suppliers Cawston Press; Franklin & Sons; Laithwaite’s Wine; Tick Tock Tea and Thunder Toffee Vodka; through to Hilltop Honey, founded in 2011 by young beekeeper Scott Davies.

Having won prestigious awards for both its quality and environmental commitments, Hilltop Honey will bring its speciality range of thyme, lavender and orange blossom honeys to the show. Joining Hilltop Honey will be Avlaki Oils, whose organic extra virgin olive oils capture the aroma, taste and nutritional benefits of fresh oil by harvesting only in December and bottling unfiltered in January.

The line-up of live talks and debates at Farm Shop & Deli Live will once again be a highlight of the show, engaging in broader trends across the speciality sector, including the importance of sourcing local produce, the value of having identifiable brands and how to develop a category to increase business profitability.

Sales of free-from food are on the up as consumers look to this popular lifestyle

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trend, with Euromonitor reporting an 11.7% sales increase in the sector last year. Never has there been a more opportune time, then, for Karen Fewell of Digital Blonde’s talk on trust, marketing and the free-from consumer.

today. With leading representatives from the academic world, retail and broadcast media, the panel will tackle waste reduction, sustainability and the impact on business and society.

As a free-from consumer herself, Karen will combine her personal experience with her professional nous as an expert marketer, leading an informative session featuring real-life case studies, the latest trends, insights and advice – explaining how to use the powerful psychology of trust to make an emotional connection with all kinds of consumers.

These two shows will be co-located with Foodex, National Convenience Show and, new this year, The Ingredients Show, together coveting all aspects of the food and drink industry. To register for free, receiving entry to all co-located shows, visit: www.foodanddrinkexpo.co.uk or www.farmshopanddelishow.co.uk.

Farm Shop & Deli Show Commercial Manager, Dan Eversfield, said: “Each year, it’s brilliant to see the new, exciting trends from the industry brought to life and responded to through the innovative products being exhibited. It’s a great opportunity to see and taste them first hand, as well as offering the chance to chat to producers in the know face to face.”

Farm Shop & Deli Show will run alongside Food & Drink Expo, which will welcome hundreds of exhibitors, all bringing their latest products and innovations. It will also feature its own stage – The Grocer Talking Shop Live - that will host seminars and panel discussions on the industry’s hottest topics.

Love Food Hate Waste Ambassador Richard Fox will host an all-star line-up of food and sustainability experts to discuss one of the biggest issues facing the industry

EXPERIENCE AN EXCITING PRODUCT MIX OF FOOD AND DRINK LAUNCHES

NS TH! OPE MON T NEX

TOUCH, TASTE AND LATEST

FIVE SHOWS COVERING THE

UK FOOD SUPPLY CHAIN

1500 EXHIBITORS

250 SPEAKERS

* 100 LIVE EVENTS TASTE & SOURCE

AMAZING PRODUCTS

HOTTEST INDUSTRY TRENDS

RATED MARKET LEADING BY OUR VISITORS

NEC BIRMINGHAM • 16-18 APRIL 2018

*EXPECTED FIGURES

THREE DAYS OF INNOVATION, INSPIRATION AND THEATRE THIS IS A TRADE ONLY EVENT. NO UNDER 16S ALLOWED

REGISTER NOW AT FOODANDDRINKEXPO.CO.UK THE UK FOOD SHOWS: 16 - 18 APRIL 2018, NEC BIRMINGHAM

@FoodDrinkExpo #FDE2018

RESTAURANT

UPDATE

Sweet taste of success for

Consistently delivering world-class manufacturing techniques, around 80 per cent of components are fabricated in-house. The result is a hugely popular range of competitively priced premium espresso and cappuccino machines.

As 2018 gets underway, espresso machine manufacturer Fracino continues its trailblazing success

A champion of British manufacturing craftsmanship and a member of Made in Britain, Fracino boasts a strong network of UK distributors and clients include Subway®, Patisserie Valerie and Living Ventures Restaurant Group.

Powerful products Fracino’s extensive range of espresso machines include a fully automatic bean-to-cup Cybercino machine, hand fill compact machines and a range of traditional espresso machines. Its Dual Fuel espresso machine range is perfect for the rapidly growing mobile coffee market.

Romano The Romano is a strikingly stylish machine. Available with 2 and 3 coffee making groups, a hot water valve fitted with an anti-splash nozzle and stainless steel steam tubes for frothing milk.

It boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning but elegant look to create the ultimate bar furniture.

Romano Luxury Fracino’s Romano, finished in stunning polished copper plate and with a bespoke logo in the illuminated rear panel, exudes the ‘premium luxury’ factor.

The Romano fuses style and awardwinning technology - elegantly combining classic curves and modern styling with contemporary, premium quality materials and close attention to detail. The bespoke finish Luxury range is also available in 2 or 3 group versions.

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P.I.D. The revolutionary P.I.D. is available with 2 or 3 groups. Each group has its own individual boiler, whilst hot water and steam are provided by a large 14 or 20 litres boiler for the busiest venues. Its array of control and diagnostic features allows the user to adjust and fine-tune various elements to consistently create the perfect espresso. Most features are controlled by a simple and easy to use LCD display mounted on the front panel.

It is available in a choice of gloss white, burgundy, black and stainless steel featuring an illuminated back panel.

background noise. They offer touch screen selection for single or double espresso Grind on Demand operation.

Bambino A high quality 1 or 2 group espresso coffee machine with semi-automatic or electronic options, the Bambino provides exceptional value and bespoke branding.

Each machine has a hot water valve and single steam tube for frothing and steaming milk.

Luxomatic grinder

With a large boiler and efficient heating element, every Bambino is hand built using only the finest stainless steel, copper and lead-free brass.

Perfectly suited for more intimate settings, Luxomatic grinders are equipped with the most sophisticated sound proofing technology. The elegant looking grinders will grind at just 55 decibels, resulting in consistently ground coffee, with little

All working surfaces, steam and hot water tubes are made in 304 stainless steel, with a Zintec powder coated chassis finished in an attractive metallic anthracite colour; or as an optional extra, polished stainless steel side panels for a luxury finish.

multi-award winning Fracino Duel fuel machines The Fracino 1, 2 & 3 group Contempo and Retro coffee machines are also available as a Dual Fuel option. With the same great specification as Fracino’s regular 1, 2 & 3 group machines - but with the option to use LPG, Butane or electricity - they provide unrivalled flexibility and mobility whilst retaining high volume output. These machines are ideal for mobile catering units and ‘espresso on the go’.

Their high-powered gas burners provide the equivalent power of their electric counterparts, ensuring that there will be no loss of steam pressure during busy serving periods. Fracino’s gas machines are the most powerful in the world.

Multi million pound investment programme Above: Contempo

Contempo The Contempo boasts a stainless steel finish that shines like polished chrome and the design makes for a stunning, yet timeless focal point in any café, bar or restaurant.

Semi-automatic or electronically controlled, they are available with 1, 2, 3 or 4 groups for making coffee and each machine has a hot water valve and two stainless steel steam tubes for frothing and steaming milk.

Far Left: Romano luxury in polished copper finish

Below: Three group Retro gas machine

Fracino has scooped 17 accolades since 2013 and exports to over 70 countries globally.

Its latest multi million pound investment programme features a state-of-the-art showroom, a Technical Training Centre of Excellence and an extended service and spares facility.

Contact Fracino at sales@fracino.com or 0121 328 5757 www.fracino.com

All have large capacity boilers, highpowered elements and are hand built to the highest standards, using only the finest grade materials.

Classico The contemporary, compact, manual fill Classico machines are particularly relevant in venues where space is at a premium or plumbed water is unavailable. Dynamic and sleek, these latest low volume professional/ semi-professional coffee machines are reliable, durable and user friendly.

The stylish machines are ideal for sites requiring between 50-70 coffees daily – revolutionising the espresso experience in offices, hairdressing salons, boutiques, pubs, bars and homes.

Making two drinks and steaming milk simultaneously, these unique machines feature a high-powered element and a full sized E61 commercial group, operated by a stylish lever switch to enhance their visual presentation.

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Mountain High As Valentine Celebrates 60 Years and Hotelympia

In 2018 Valentine Equipment marks more than 60 years in the UK market selling the highest quality Swiss-made fryers and multicookers across the foodservice and hospitality sectors.

It celebrates being at Hotelympia with a brand new fryer launch in the shape of the Alpina and with its sister company Cuisinequip exhibiting a range of high quality equipment from leading international brands including Locher, Bottene, Berner and Omas Food Machinery.

“Valentine is proud to be supporting Hotelympia as it launches The Professional Kitchen Show to showcase the best foodservice equipment including the Evo fryer range and the new Valentine TF55 table-top twin tank, twin basket fryer,” comments Steve Elliott, sales director for Valentine Equipment and Cuisinequip.

Cuisinequip will unveil a number of new pieces of equipment including the Berner Beef Star Grill, Locher Induction Range and Induction Demo Table. The stand will also have a range of modular induction options from respected manufacturer Locher including the Locher Chargrill and several fresh pasta making machines from family-owned Italian manufacturer Bottene.

Valentine Equipment is proud to introduce the first completely new fryer from Valentine in the UK for several years at Hotelympia. The Alpina 300 features precise electronic temperature regulation for optimum frying conditions to match the food and quantity being fried.

“We are delighted that Valentine Fabrique has developed and launched the Alpina fryer for several reasons. The fryer has a 12.5l capacity tank and includes WIFI to support cleaning and maintenance and features a connection for integrated energy optimisation to a DIN Standard 18875 Sicotronic terminal to cut power peaks and save money on energy costs.

“Like other Valentine fryers the Alpina has a small cold zone under the heating element meaning it takes less oil to fill up the fryer. The other pleasing factor about this launch in 2018 is that it is in the same year as Valentine Equipment’s 60th anniversary of being in business in the UK and the Alpina’s name and Swiss heritage have clearly helped to inspire our special stand at Hotelympia,” comments Steve Elliot, sales director for Valentine Equipment and Cuisinequip.

The Alpina 300 has two available models, the 11kw Eco version and the 15kw Turbo version and is on display on Stand Number 1510 at Hotelympia.

Stand 1510 For more information on Valentine Equipment and Cuisinequip call: 118 957 1344 or visit: www.valentinefryers.com www.cuisinequip.com

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WWW.VALENTINEFRYERS.COM

RESTAURANT

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The blast chiller-deep freezer is an important item of refrigeration equipment that allows Chefs, Bakers, Pastry Shops and Ice Cream Makers, to organise their workload, reducing management cost and realising considerable product and time savings. Blast chillers are usually found in most professional kitchens; they are specially designed to meet strict food hygiene and safety standards making them a vital piece of catering equipment.

A wide range of blast freezers and chillers that all meet the quality and standards of HACCP (Hazard Analysis and Critical Control Points) regulations, needed to chill or freeze food quickly and safely. With a selection of trusted products from the Sincold range available, you’ll find a blast chiller to meet your requirements, whether a small café kitchen, hotel, patisserie, catering college, hospital or a catering food service.

BLAST CHILLERS FOR FOOD HYGIENE AND

QUALITY

One of the main reasons to buy a blast chiller is food hygiene compliance, rapid cooling to between +3ºC and -18ºC means shock freezers reduce the amount of time foods are left at dangerous temperatures, otherwise known as the danger zone. This is when food sits at between +8ºC and +63ºC for a length of time and dangerous bacteria can grow; to keep within food safety legislation, commercial kitchens should use a blast chiller when necessary to cool or freeze food within a safe time frame.

The fast cooling offered by a shock freezer is also vital in providing a high-quality food service. The quicker the cooling the more taste, texture and nutrition is retained in the food. For professional kitchens seeking high quality, this makes a blast chiller a catering necessity. Blast freezers and chillers also help to extend the shelf-life of food, essential for event catering and anyone preparing and cooking large quantities of food and storing for any length of time.

BLAST FREEZERS AND CHILLERS FOR ANY PROFESSIONAL KITCHEN With such a wide choice of shock freezers available, there really is something to suit every kitchen and budget. Our compact blast chillers from Sincold are perfect for small counters and footprints, yet still come packed with all the features expected from a blast freezer. This includes both soft and hard blast chilling settings, perfect for rapidly cooling both delicate foods such as fish and cakes as well as higher density or fatty foods such as meat joints.

Alternatively, our advanced blast chiller models offer more automated control and easy to use touchscreen settings, available in both compact countertop sizes and larger reachin models. Customisable features mean you can upload tailored cycles and create a recipe book of pre-set programs to meet the demands of your fast-paced and efficient kitchen. You’ll also find many of these blast freezers come with more specialised options, such as a special cycle for ice cream and a raw fish sanitation cycle.

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Sincold Blast Chillers/Freezers From 3 trays up to 80 trays GN/EN

Capacity GN 1/1 GN 2/3 GN 2/1 EN60x80 All models can execute +3째C and -18째C cycles Controlled thawing: From -20째C to +8째C

Touch Control Technology Fast H.A.C.C.P. data download via standard USB port Retard-proving function Low temperature slow cooking Fan speed regulation system Core probe

Tel: 0333 123 2450 www.kidcateringequipment.com

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Monarch Kitchens Lead The Way Forward Monarch Catering Equipment is widely known for its ingenious design solutions for all types of commercial kitchens, from simple upgrades to full refurbishments, and from high street eateries to Michelin starred restaurants.

Whatever the requirements and budget, Monarch’s experienced team will undoubtedly find the best solution.

The company is focused on providing its customers with a service that is precisely tailored to their needs whether that involves the simple replacement of items of equipment or designing and installing a completely new kitchen from scratch.

Monarch’s skilled designers use a highly sophisticated, interactive CAD system with the technology and flexibility to provide turnkey specifications that ensure the most comprehensive kitchen layout is achieved every time, thus increasing kitchen efficiency, safety and productivity. And, because Monarch works closely with all the UK’s leading equipment suppliers, the design team can be relied on to specify the most efficient equipment solutions for every situation.

Shown here are images of the Monarch-designed kitchen at the newest Gusto restaurant in Mere Green which opened in November 2017. Gusto Restaurants are part of the Living Ventures group which comprises 19 individual restaurants serving food around the theme of classic and contemporary Italian cooking. www.monarch-direct.co.uk Tel: 01204 695220 Email: info@monarch-direct.co.uk

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RESTAURANTS!

Paint Smell Equals Down Time Equals a Loss in Revenue Don’t lose customers because of smelly paints – Nobody wants to eat with the smell of paint.

Lakeland Super Quality Odourless Paint Means No need to Vacate AT ANY TIME! Paint in the morning and open at Lunch – it really is that easy with Lakeland Solvent-free Paints. Hotels & Clinics – no need to close rooms or wards – no need to ventilate.

We have been supplying Quality Odourless Paints for nearly thirty years – Matt, Gloss, Satin, Eggshell – in fact 35 different types paint - all in 180 Colours or matched to your requirements.

All are EN71:3/95 compliant meaning that all are baby-safe, free of heavy metals & totally non-toxic and odourfree.

But You don’t need to take our word for it – Quote Ref RESTUP & get a FREE sample of gloss, matt or whatever you need to try out – please include a full mailing address. 01524 852371 sales@lakelandpaints.co.uk www.lakelandpaints.co.uk

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A few high profile Customers include: • River CottageHugh Fearnley Whittingstall • The Louvre Paris • Duchy of Cornwall • Lush Cosmetics • British Museum • National Motor Museum • National Army Museum • Science Museum • Brewers Decorators • Dulux Decorators • Westminster Abbey • Charlie Luxton Interior Designer C5 TV • SouthWest Trains • Bristol Cancer Health Hospital • 60 Minute Makeover ITV • Robert McAlpine Ltd • London Houses of Parliament

• Nick Knowles - DIY SOS - BBC TV • Grand Designs C4TV • Scottish Parliament • Holyrood Building • Poundbury Village Dorset • Clarence House • Children’s Parliament Building • UK 2012 Olympic Village • Triodos Bank • Sunseeker Luxury Yachts • Googleplex • Liverpool Women’s Hospital • Steiner Schools • National Geographic • Heathrow T4 • Baufritz Homes • Tour de France.

RESTAURANT

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COOKING? BRILLIANT – SERVING? BRILLIANT – RESTING PERIOD? maybe not so good

Almost all foods (and crockery!) can be successfully held hot either individually or in bulk, and it is a well-known fact that all muscle proteins benefit from a period of ‘Rest’ after the initial cook to allow the juices to settle back into the flesh.

After the initial cook process it seems all sorts of odd methods are used, often resulting in food losing temperature in the period before service, and if the plates are cold the result is likely to collide with customer satisfaction.

All is avoidable and there are many pieces of equipment of all shapes and sizes available that provide safe, temperature controlled environments. Options range from 1, 2, 3 drawer units, small, medium and large, mobile or static hot carts/ cupboards, Multi Product Holding Units, hot deli counters, Multishelf Grab & Go units, to small countertop steamers and more.

No matter what your food offer is – from Burgers to Banquets, roast chicken to curries, to A La Carte and fine dining, successfully holding Hot food Hot encompasses maintaining both legal minimum temperatures and customer satisfaction, and the journey begins by choosing equipment that can be trusted to offer these vital aspects.

Hot Hold is a valuable a tool in maintaining both food quality and product longevity – just two aspects that enhance customer experience – and simultaneously reduces wastage which improves profitability.

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Properly prepared to correct cook temperatures, and depending on the hold system chosen, many food items can be safely held for up to 4 hours.

Should customers want hard evidence of temperature and time performance, a temperature monitoring system is available that simultaneously tracks up to 40 products: a graph can then be produced for customers to take away as a reminder, illustrating how every corner of every shelf has performed.

For the opportunity to evaluate a number of these methods in one place, it’s worth talking to Equip Line and taking them up on the offer of a no obligation, free visit to its Live Kitchen at Uxbridge: customers can choose to take their own products to test, or if that isn’t convenient, the company will prepare sample items to provide customers with the opportunity to assure themselves that hot hold equipment really works.

Call Equip Line on Tel: 01895 272236 or contact via email: info@equipline.co.uk to make an appointment. And check out many products at www.equipline.co.uk

New! SIMPLE STEAMER AT WORK! Hot Hold and/or Re-Heat • • • • • • • •

Compartment 1 = up to 40 large hot dog sausages Compartment 2 = up to 15 Cobs Minimal deterioration after 2 hr hold Pre-Poached Eggs (not shown) = up to 10 vac packs of 8’s 2 sliding tops for access Temperature Dial up to 110c Capacious water tank/drain on front Simple to dismantle & clean

Small Footprint: Ext. dims: (W x D x H): 255 x 425 x 310 mm Small power: 13amp / 1.0kW

Tel: 01895 272236

Call or email for Dem or more details sales@equipline.co.uk

www.equipline.co.uk

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Is it Possible to Avoid the Need for Duct and System Cleaning?

Do I really need my vent and ducting system professionally maintained?

When it comes to commercial kitchens, there’s a lot to think about when installing vents and ducting systems.

Not just the logistics of size and positioning, but the system’s ability to deal with the amount of smoke, grease and heat that your cooking equipment produces.

But once everything is purchased and installed, there’s still one very important thing consider: Does it need to be professionally maintained?

What does professional maintenance involve?

Ducting companies regularly offer cleaning and maintenance packages on top of their vent and ducting systems. These services promise servicing once or twice a year in order to keep your system clean and working efficiently. Companies might offer multiple packages that provide differing levels of service, such as zero call out charges and free exchangeable parts. Though these services can seem pricey, they claim to help prevent breakdowns, reduce your energy bills and keep you in line with industry regulations. But how far can you go without maintenance?

What’s the worst that can happen?

If you were to leave HVAC ducting completely unattended, the effects might be felt before they’re seen.

The grease, carbon and steam produced in commercial kitchens can cause deposit build ups and make ducts far less efficient. This could silently increase utility bills and reduce the quality of air into the kitchen. If things get too bad, there are further risks involved, including: • • •

Reduced airflow in and out of the building Foul odours Fire hazards

In fact, ducts without regular cleaning are the number one cause of kitchen fires.

So what’s the answer?

Unfortunately, there’s no real substitute for professional cleaning and maintenance. Systems without proper deep cleaning are most susceptible to damage and can be serious fire hazards. If emergency does strike, some maintenance deals also provide priority service.

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there’s no real substitute for professional cleaning and maintenance.

As far as the law is concerned, the responsibility of carrying out a fire risk assessment falls on the manager of the premises - The Regulatory Reform (Fire Safety) Order 2005. This must include an assessment of the vents and ducting system.

The Management of Health and Safety at Work Regulations also stipulates that grease and fume extract systems must be assessed for hazards and action must be taken to minimise potential risks.

For peace of mind on your ducting systems, contact an industry professional at CK Direct on 01733302704 or info@ckdirect.co.uk.

Furthermore, as a new customer, CK Direct are cutting the cost of your first duct clean by a massive 50%. Call or enquire today!

CK

B

frst clea r u o nw y k it h oo

Is your duct and venting due a professional clean? td and ge L t c t re i D

% 0 5 *

F F O

* This offer is eligible to those booking their first clean with CK Direct Ltd.

+44 (0) 1733 230 378

info@ckdirect.co.uk

ckdirect.co.uk

RESTAURANT

UPDATE

Solid Oak Hardwood Furniture have been creating beautiful, durable pub, restaurant and garden furniture in Hartlepool since 1923

W

e fully understand the need for top quality hand finished furniture, that will provide your clients with a comfortable and enjoyable eating out experience.

parasol hole as standard. Our heaviest table is the Gladiator, when matched with our Hadrian benches present an unrivalled standard of strength and longevity.

Not collapse when a couple of people sit on them. Be heavy enough to deter the people that think it would good in their garden.

Hadrian allows easy seating without the need to clamber over the table legs, ideal for ladies.

From Children’s picnic tables, to medium and heavy weight traditional style tables. Sizes range from 1500, 1800, 2100 and 2400 all created in Iroko as standard with Oak as an option.

Valiant, our wheelchair accessible tables seat six as standard with three accessible positions giving a nine seater, very heavy yet stylish – all our picnic tables have a 50mm

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Tops are normally 75mm with 100 as an option. Again Iroko is our standard with Oak as an option.

We create tables, small or large, round, square or rectangular all sizes from an intimate two seat set for the quiet alcoves to 4, 6, 8 or 10 place settings for the larger parties.

For tables we use Teak, Oak or Iroko and likewise for the chairs.

Armchairs, Dining chairs and

Lovers sets are all made to order in our Hartlepool factory. For the longer tables we make benches to match and can create easily portable or really chunky ones.

It is fair to say if it is a natural product you are considering then please talk to us.

Whilst we might be slightly more expensive quality always

that tactile feel of warm natural wood.

Are you thinking about replacing your Beer Garden furniture – then Olympics provide the answer, very heavy, stable, durable (25 years plus) traditional and still good looking.

Size? – you name it and we will make it, allow 600mm per person and go from there.

Standard timber again is Iroko or indeed Oak. We can also create tables with inlaid draughts/ chess boards, noughts and crosses, even if required – provided you have electric at the tables – your menus so people can sit and select from an illuminated menu card.

wins over cut corners and inferior timber. Our joinery techniques are traditional, mortice and tenon joints, screwed, glued and then holes plugged with matching dowels giving you really fantastic furniture.

Fundamentally all our furniture is - Built for Beauty, Beauty for Quality and Built to Last – may we assist and welcome you into our wood loving family?

Solid Oak Hardwood Furniture (Southern) Limited

Our individually handcrafted chairs, usually Teak, with our standard alternatives being Iroko or Oak and even British Sweet Chestnut.

8a Park View West Industrial Estate, Hartlepool. Cleveland TS25 1PE

Rhapsody – probably the most comfortable chair in the market place today, has arms that wrap around you, provide a place to put that glass of something and provide

www.sohf.co.uk www.teakgardenfurniture.co.uk tel 01429 890808 or mobile 07976 514123 Contract Furniture PAGE 33

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Alexander Rose is delighted to have been invited to partner with the renowned Carden Park Hotel, Golf Resort and Spa set in a stunning 1,000 acre estate in the idyllic Cheshire countryside. The hotel offers award-winning dining across two restaurants, two championship golf courses and even boasts its own vineyard.

As part of an extensive £5m refurbishment of the 198room hotel carried out last year, the decision was taken to introduce a new orangery and terrace in order to offer al-fresco dining to Carden Park’s guests.

unique bespoke items for the project were considered but Carden Park’s General Manager, Paul Bayliss MBE, felt the collection already offered exactly what the estate was looking for.

With an unblemished 23 year history of supplying quality commercial furniture within the UK and further afield, Alexander Rose was the perfect partner for Carden Park for furnishing the area. Initial contact was made with Katy Heasman, Alexander Rose’s Commercial Sales Manager, who carried out a site visit in person.

Most stock for the project was available for immediate delivery from Alexander Rose’s extensive UK warehouse located in the heart of Sussex, meaning that the whole project moved from concept to installation within a period of three months.

Carden Park’s brief was to create an interesting space for guests, with a look and feel that was both vibrant yet relaxing. A mixture of lounge and dining sets was required, and to enhance the space still further a mixture of round and square furniture was selected.

For this particular installation a selection of pieces from Alexander Rose’s “San Marino” premium weave collection were chosen, which not only look stunning but are particularly well-suited to the commercial environment.

All pieces in the range come with a market-leading five year commercial warranty.

Following the initial site visit, Alexander Rose’s design team quickly supplied the hotel with computer generated 3D imagery showing how the furniture would look in its new setting. With its own factory in the Philippines,

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Alexander Rose’s Commercial Sales Manager Katy Heasman commented “We are proud to have been able to assist Carden Park with fitting out their dining terrace and orangery, and look forward to working with them again on other projects across their estate.”

For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at www.alexander-rose.co.uk/commercialfurniture.

Striking new addition to Alexander Rose’s furniture range Alexander Rose is proud to be adding a brand new range to its impressive offering for 2018 - the stunning Cordial Lounge collection. Consisting of six highly individual pieces, the Cordial Lounge is crafted from handmade tubular frames in either powder coated aluminium or electropolished stainless steel.

The aluminium tubes are powder-coated in a choice of colours, then hand-woven with an incredibly durable marine-grade braided rope, creating a visually breathtaking set of furniture that is equally at home inside or outdoors.

The premium-grade cushions that come with the collection are 100% waterproof, and can be left outdoors all year round. Cushions come in a choice of three colours - anthracite, oatmeal or charcoal.

The stainless steel comes without rope, but stands on its own both as a statement piece and a true talking point for any location.

For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at: www.alexander-rose.co.uk/commercial-furniture.

sales@alexander-rose.co.uk

+44 (0) 1444 258 928

www.facebook.com/alexanderrosefurniture

Alexander House, Victoria Road, Burgess Hill, West Sussex , RH15 9LE

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Banquette Seat Woodhouse Contract Furnishers are a family-run company established since 1972. Banquette booths and bar seating are just some of the products designed, manufactured and installed by Woodhouse Contract Furnishers.

Seating Woodhouse Contract Furnishers operate countrywide delivering a unique service tailored to their clients’ exact specifications. Each project is individually designed paying particular attention to the customers ideas and requirements. Combinations of traditional furniture and custom built booths can be combined to reflect todays’ contemporary design requirements “We are a family run business, established since 1972, supplying a design, manufacture and installation service of bespoke seating and contract furniture to the leisure industry. We also offer a refurbishment and re-upholstering service to bars and restaurants throughout the UK”

Tub Chairs & Cubes

Chairs

Aimed primarily at the contemporary end of the market, the tub chairs can be combined with free standing or custom fitted booths to deliver flexible seating combinations to satisfy a modern lifestyle. You can choose from the samples shown here or you might prefer to upholster your chairs in a unique material. We can accommodate all requirements.

The Woodhouse Contact Furnishers choice of chairs range from the modern to traditional.

All chairs are made from solid beech, are screwed and dowled and can be finished in a range of finished. Upholstered seats can be provided and finished in customers own choice of material.

36 PAGE Contract Furniture

ting Contractors Stools The Woodhouse Contract Furnishers choice of stools range from modern to traditional. All Stools are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Upholstered seats can be provided and finished in customers own choice of material.

Tables The Woodhouse Contract Furnishers choice of tables range from modern to traditional. All tables are made from solid beech, are screwed and dowled and can be finished in a range of finishes. Table tops come in three materials: Ash MDF, Solid Ash and Solid Beech and can be cut with seven different profiles

Profiles • T.R.E. • Square Edge • Scallop • Painted Edge

• D.B.S. • Incut • Bull Nose • Wood Finishes

All items of furniture can be stained in any of the finishes listed here: • Dark/Rich Mahogany • Repro Mahogany • Golden Oak • Antique Pine • Natural Mahogany

• Rosewood • Dark Oak • Walnut • Brown Mahogany • Medium Oak • Jacobean • Yew

For technical reasons connected with the litho printing process, these colours are representative only.

Contacts Please contact us at the address below or submit the enquiry form.

We value your custom and promise that none of your details will be passed on to other parties.

T: 0109 565879 E: enquiries@woodhouse-contracts.co.uk W: www.banquetteseatingcontractors.co.uk Woodhouse Contract Furnishers, Todwick Road Industrial Estate, Dinnington, Sheffield, S25 3SH

Contract Furniture PAGE 37

RESTAURANT

UPDATE

La Fée Parisienne Absinthe Supérieure As with Whisky and Gin, every bar needs classic French absinthe like La Fée Parisienne Absinthe Supérieure if they are to recreate original or make modern cocktails. For example see the Savoy Cocktail Book by the head Bartender Harry Craddock, of The American Bar at the Savoy London in 1925, first published 1930. This cocktail drinks industry bible, has over 85 listed cocktails needing a classic 68% French Absinthe La Fée

Bunny Hug Cocktail

T.N.T

1/3 ENVY Gin 1/3 ENVY Whisky 1/3 La Fée Parisienne Absinthe Supérieure (shake well and strain into a cocktail glass) ~ hang-on tight, not for the faint hearted… The latest version published by Pavilion Books, includes new cocktails by the legendary Peter Dorelli, who magically walked in the footsteps of Harry at The American Bar at the Savoy.

1/2 ENVY Whisky (originally Canadian Club Whisky) ½ La Fée Parisienne Absinthe Supérieure (shake well and strain into a cocktail glass) To gentler affairs: for a broad spectrum with classic and new cocktails with clear instructions as used by the Bar industry using La Fée go to: Difford’s Guide

ENVY (NV) Range La Fée LLP recently expanded to include a simple affordable quality range of Gin, Vodka, Rhum and our award winning ENVY Whisky: “Highlights included La Fée’s ENVY Whisky, which picked up a Gold and was found to be “everything you want in a dram in that price segment” - The Scotch Whisky Masters 2017 results, 9th June, 2017 by Kristiane Sherry, Editor, The Spirits Business

La Fée Bus RM255 She is undergoing an extensive overhaul this year, with a new ENVY Spirits Bar downstairs and the La Fée Cocktail Lounge Bar upstairs. To be used for exclusive events, training, education for Consumers, Bars and Shows with university visits. We are most excited about the prospect of consumer cocktail nights across London.

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Mainstream and Students: UK student campuses and local bars are enjoying ENVY Absinthe shots or mixed with a favourite energy drink, supplied via Carlsberg UK, Mathew Clark and other main wholesalers. Education is starting across our spirits range with groups like the newly founded Student Union Cocktail Society at the London School of Economics. We are partaking in Master Classes and cocktail education.

www.LAFEE.com

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RINGTONS BEVERAGES FOR BUSINESS

UPDATE

Ringtons Beverages for Business division supplies thousands of customers from every business arena.

O

ffering everything from coffee and tea blended and packed in its own UK facilities, to traditional and state-of-the art coffee equipment, barista training, café design and a private label packing service.

Controlling its own supply chain means Ringtons is able to source the finest coffee beans and tea leaves, blend or roast to perfection and deliver coffee and tea straight to customers throughout the UK – making sure they enjoy the freshest hot drinks possible!

Fast facts: • 4,500 Ringtons drinks are produced every minute - that’s 270,000 an hour and over 45million a week!

• Ringtons factory can produce over 1 million kilos of coffee every year – that’s 1 million cups of coffee • Ringtons blend enough tea every year to make over 320 million cups of Ringtons tea every year • Over 2,500 people have taken part in Ringtons barista training in the last 12 months alone • Ringtons’ stringent sourcing policy means we buy from accredited coffee suppliers who meet our quality and ethical requirements and we buy directly from tea estates, many of whom we’ve worked with for decades

Introducing Ringtons brand new coffees Rwandan 1,000 Hills bean coffee • Single origin coffee sourced from the 1,000 Hills Farm in Rwanda • 100% washed bourbon Arabica beans • A balanced flavour with notes of citrus zest, milk chocolate and dried fruit • Ideal as a black coffee but can also be enjoyed with milk Triple Certified Espresso Bean • Made using 100% high quality Arabica beans sourced from Central America • Accredited by the Soil Association, UTZ and the Fairtrade Foundation • Notes of chocolate, dried fruit, brown sugar and spice • Texture works well both on its own and with milk Ringtons Blend No.1 Espresso Bean • Stunning blend of 100% Arabica high quality speciality grade beans • Made from a carefully crafted recipe • Berry and dried fruit tones with notes of chocolate and liquorice • A light and complex drinking experience

Book a free coffee consultation with a Beverages for Business coffee expert and receive a free sample of one of the new blends.

To claim this offer, email your contact details to coffee@ringtons.co.uk or call 0800 046 1444. Offer subject to geographical location.

To find out more about Ringtons coffee division go to www.ringtons.co.uk/B2B

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POINT-TO-POINT ENCRYPTION. SECURITY SERVED UP PERFECTLY

BY A NAME YOU CAN TRUST.

Odema is one of the most trusted names in the Quick Service Restaurant industry, relied upon by some of the biggest names to deliver leading edge IT technology and EPoS solutions.

Now, we can be relied upon to reduce the risk of fraud attacks and data breaches to save you money too – by taking care of your Point-to-Point Encryption (P2PE).

Our PCI-accreditation means you can rest assured the entire process from start to finish will be super-secure and completely seamless, as we’re able to supply new terminals to the latest P2PE standards and replace any that fail immediately. Making it easier for you to comply, and saving you money on card service payments as well as the cost of fraud.

So for all your P2PE requirements, just trust Odema.

Call Nigel on 0161 927 9398 or visit odema.co.uk/P2PE for more details

Q.S.R. I.T.

0161 927 9398 | odema.co.uk

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UPDATE Recommended Suppliers