The latest news, products and services from the restaurant industry, for the restaurant industry November 2020
Dover Design brings fabulous Grade 1 listed building back to life as specialist fish restaurant.
Dover Design was tasked with bringing this fabulous Grade 1 building back to life as a specialist fish restaurant.
Key to this was permission for a rear extension with a staircase to allow the 1st floor to be used as a spectacular dining and functions space. Built 1577 for merchant Richard Churche, it is one of the oldest buildings in Cheshire, having survived the great fire of 1583 which destroyed most of Nantwich. Working closely with Historic England, the local Conservation officer and the client, it took us over a year to get the Listed Building and Building Control consents needed. It was a privilege to be involved with such a project, and the result draws the crowd from miles around.
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it is recognised that customers that feel safer are more inclined to return to establishments for repeat business. Keith Rogers – Moon & Stars – Rushden
CONTACT DETAILS - Email: firstname.lastname@example.org - Call us: +44(0)1462 650700 www.tpsvisualcommunications.com/screens
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Industry News Catering Equipment Alfresco Dining & Outdoor Solutions
The Restaurant Group reports £60m loss and requests multi million bonus for CEO The Restaurant Group has reported a loss of £62.6m in the first half of this year, but in a trading statement somewhat bullishly said trading since the summer was “very encouraging.” The Restaurant Group owns Wagamama, Frankie & Benny’s, Chiquito, and is fast developing its pubs portfolio. The group had made a £28.1m profit in the six months to the end of June last year, before Covid-19 took its toll. The group’s half-year results show losses incurred primarily from costs of permanently closing 147 outlets. Now, like other hospitality businesses it faces the further restriction of trade resulting from the 10pm curfew, and regional lockdown measures limiting social gatherings. Remarkably share prices rose 6% in London as the business indicated sales growth over the summer, boosted by Rishi Sunak’s Eat Out to Help Out initiative. The like-for-like revenues at Wagamama were up 11% yearon-year between 4 July and 20 September, alongside a reported 5% outperformance of the whole restaurant sector. Other brands like Frankie & Benny’s posted growth of 4%. The Restaurant Group’s Pub portfolio reported similar timeline growth of 14%, some 20% higher than the rest of the market. The Restaurant Group’s CEO, Andy Hornby said of the results: “It has been an extraordinary and difficult period for the hospitality sector but one in which we have pulled together to achieve a great deal. “Whilst the sector outlook is uncertain, and we are mindful of recent restrictions across the UK, we are confident that the actions we have taken provide us with strong foundations to emerge as one of the long-term winners.”
4 PAGE Industry News
The company remains ambitious and stated that its strategy long-term was to open 54 new Wagamama restaurants in the UK, and more in also the US via franchises and joint ventures, although numbers were not cited. Growth of the pub portfolio is also on the agenda with numbers targeted to increase from 77 to circa 140. The Restaurant Group’s CEO, Andy Hornby is looking to substantially benefit personally from the latest results as The Restaurant Group is planning to award him a substantial boost in remuneration. This Thursday The Restaurant Group will ask their shareholders for approval of a new executive bonus scheme that would give Hornby a fixed annual pay-out on top of his £630,000 base salary.
If the shareholder vote is carried, Hornby will be awarded with a circa £787,500 bonus in shares seeing his overall remuneration rise in 2020 to £1.3million. Hornby’s £945,000 cash bonus would then be reintroduced in 2021 with a £630,000 share award, taking his maximum potential remuneration up to over £2 million. The shareholders are being asked to approve the move at a time when most in the industry are looking at their very survival. The Restaurant Group in 2020 has already made 4,500 people redundant and closed about one third of its 650 pubs and restaurants. So, the CEO’s bonus seems does like a very BIG ask, and a somewhat impertinent one too.
‘Huge question marks’ surround study claiming Eat Out to Help Out saw increase in Covid-19 cases The Eat Out to Help Out scheme caused a “significant” rise in new infections, researchers have claimed, despite Public Health England figures showing sustained, low levels of transmission in hospitality venues.
UKHospitality has said there are “huge question marks” around the data presented by Dr Thiemo Fetzer of the University of Warwick, which claims between 8% and 17% of infection clusters could be attributed to the scheme, with areas experiencing a higher uptake recording a decline in new infections the week after it ended. In response the Treasury has commented: “We do not recognise these figures – which as the study itself admits, are ‘back-of-theenvelope’ calculations.” Dr Fetzer presented the calculations after analysing data including how infection rates were impacted on
days with heavy rainfall during lunch and dinner hours, where there was a lower take up of the discount scheme. He said: “This strongly suggests that the link between Eat Out to Help Out and new Covid-19 infections is causal: when people were not dining out as part of the scheme there were fewer new cases of the virus. “Eat Out to Help Out may in the end have been a false economy: one that subsidised the spread of the pandemic into autumn and contributed to the start of the second wave. Alternative policy measures, such as extending the furlough scheme, increasing statutory sick pay and supporting low income
households through expanding free school meals may well prove to be far more cost effective than demandstimulating measures that encourage economic activities which actively cause Covid-19 to spread.” The study flies in the face of UKHospitality research, which examined infection alerts across 14 weeks, and found just 0.0003% of customers had notified businesses of Covid-19 cases. Public Health England data has also consistently shown that transmissions attributed to hospitality are below 5%, significantly lower than those seen in schools, workplaces, hospitals and care homes.
Industry News PAGE 5
Top chefs campaign for official Minister for Hospitality to be introduced With over thirty five thousand signatures, it’s been popular but needs your support. Top chefs are campaigning to introduce a Minister for Hospitality in the UK following the devasting consequences the impact of Coronavirus has had on businesses such as bars, hotels and restaurants in recent months. Big names backing the move include chefs Marcus Wareing, Angela Hartnett and Paul Ainsworth who are all concerned over the future of their industry. At the time of writing the official petition page - which is intended to provoke a government response - has nearly 18000 signatures, with a final goal of 100,000 people backing it. The crucial 100,000 figure means the petition will be considered for debate at parliament, gaining significant coverage and scrutiny from those who could put the request into motion. The appeal lists a few reasons for the push, saying that the UK hospitality industry is responsible for around 3m jobs, generates £130bn in activity, and results in £38bn in taxation. However, despite all this, the organisers point out that “unlike the Arts or Sports, we [hospitality professionals] do not have a dedicated Minister.” Being clear on the objective, the intro continues, saying, “We are asking that a Minister for Hospitality be created for the current, and successive governments. A dedicated Minister would liaise with industry representatives. We believe such a Minister would have been beneficial to Government & Industry during the pandemic.
“As the UK seeks to encourage investment & tourism back to the UK in coming years, the vision that UK hospitality industry portrays of the UK is excellence, innovation, inspiration. We need a Minister who can listen to concerns on taxation & legislation and bring forward suggestions to the chancellor and policy makers on our behalf.” At the forefront of the appeal is organiser and editor of Chef & Restaurant Magazine, Claire Bosi. Speaking to the BBC she said: “Policy has been made and unmade without consulting those that are impacted most… As such a vital part of both the country’s economy and reputation, it seems fair that we are given a representative voice in Parliament”. Since the campaign’s inception, further hospitality restrictions have been put in place, including lockdowns across Scotland where pubs and restaurants have been forced to close once more. Many in the industry will be feeling growing concern over the furlough scheme coming to an end in October, despite the government’s recent announcement that there will be additional support put in place for business forced to remain closed. The reality is that without further funding the industry will be facing mass redundancies across the board come November. It is hoped that the introduction of a Minister for Hospitality would contribute a voice for hospitality professionals in parliament when there are debates across topics such as taxation and legislation.
Sign the petition here 6 PAGE Industry News
Fettle unveils new design for The Elder and The Jib Door: a new restaurant and members club L.A and London based design studio Fettle has just completed work on the design of The Elder and The Jib Door, a restaurant and Members Club in Bath, England. The spaces have been created within a Grade 1 listed series of Georgian Townhouses on the corner of South Parade and Pierrepoint Street within the same site as the new Hotel® Indigo Bath. The Elder is now open, while The Jib Door will open in November 2020.
The Jib Door
Fettle’s brief for The Elder
The Jib Door Members Club is
was to create a restaurant
located on the ground floor,
situated in one of Bath’s
basement and sub-basement
most notable locations to
of the hotel, on the corner of
cater for hotel guests, locals and tourists alike. Fettle centred the design narrative for the project around three
the site. The Club has its own dedicated entrance on South Parade.
principle pillars: the Georgian
When approaching the project,
history of the building and its
Fettle played on the eccentric
local neighbourhood, Bath’s
elements of the design
strong literary history and its
narrative to create a space
decadent past, as well as the
that feels both refined and
local, ethically sourced British food offering from The Elder’s highly skilled team.
exclusive. The ground floor space of the Club features timber panelling at low level,
The Elder is spread out
painted in a dark green tone
across what was previously
with Timorous Beasties, Cloud
four Georgian Townhouses.
Toile wallpaper above. The
As a result, each space has a
Members Club also features a
domestic scale, which naturally
small bar with a brass counter
adds charm and character to
and fluted brass undercounter
the chosen interiors scheme.
as well as a statement mirror
Upon entering the restaurant, the major focal point is the traditional timber panelled bar with an impressive antique brass gantry and fluted brass post lights. The entrance, which can be seen clearly from the hotel’s lobby, adds a sense of drama to the space. The
and custom brass bottle display back bar. The bespoke barstools are made from leather with brass pedestals, whilst the lounge furniture seen throughout the rest of the Club is upholstered in a mixture of colourful patterned
scheme and palette within the
fabrics, mohair and leathers.
room differentiates the space
This is juxtaposed with striking
from the rest of the hotel and
orange velvet curtains, which
informs guests that The Elder is
gives the room a sophisticated
an independent entity.
Industry News PAGE 7
Raithwaite Sandsend appoints head chef
Andy Hill has been appointed as head chef at Raithwaite Sandsend, located on the North Yorkshire Coast. Hill has almost 25 years of experience as a chef, starting his career at the Michelinstarred Vermont Hotel in Newcastle. He then worked up the kitchen ladder in London at The Belvedere, and gained two rosettes while at The Crewe, Harper Arms, and The Dales Hotel.
Bidfood reveals range for a ‘Christmas with caution’ Bidfood has launched its festive product range, alongside insight advising a cautious festive season for 2020.
The findings suggest this year’s festive season will involve socially distanced small gatherings, with single-serve food or personal buffet platters. The report shows that one of the consumer behaviours to come out of the pandemic is the rise in desire to ‘support local’, from supporting local producers and businesses to spending on UK experiences and British getaways.
Hill also held senior positions at the Michelin-starred properties Star at Harome and Handstead House, as well as Ston Easton Park and Wentworth.
Bidfood’s research also illustrates that this isn’t a year for product innovation, with consumers instead looking for touches of comfort and tradition, such as winter-spiced options,mince pie variations and Christmas puddings.
Commenting on Hills’ appointment, general manager at Raithwaite Sandsend Alejandro Torrecilla said: “We are absolutely thrilled to announce Andy Hill as head chef at Raithwaite Sandsend. Andy is a brilliantly talented chef and we are already seeing the fruit of his labour, with much more to come.”
Lucy Pedrick, Bidfood’s head of insights, commented: “Of the consumers we surveyed, 48% ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience.
Hill will take the helm at Raithwaite’s The Brasserie and Poacher’s Bar. At The Brasserie, Hills’ current menu focuses on his interest in foraging and scouring the woodlands and the hotel’s kitchen garden. The Poacher’s Bar serves cocktails as well as light bites, including truffled cauliflower mac and cheese or freshly caught Whitby fish and chips.
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“Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amid the coronavirus pandemic.” The 2020 Christmas range from Bidfood includes options suitable for individual servings such as personal goats’ cheese soufflés and Farmstead individual turkey paupiettes with Cumberland, cranberry and apricot stuffing. Traditional offerings include British-reared Farmstead turkey ballontine with Gloucester old spot and caramelised onion sausage meat, and last year’s family favourite, foot-long pigs in blankets. Dessert options include flaky mince pastry parcels or the Premium Selection jewelled Christmas cake.
Goodbody, part of Sativa Wellness Group Plc, has doubled month on month sales since the successful launch of a premium, personalised sanitiser solution for the hospitality industry. Where brand perception and customer experience is as important as providing a safe environment for customers, leading hospitality businesses including The Ivy Collection, Gordon Ramsay Restaurants, Blenheim Palace, Daylesford and Crazy Bear Group have chosen Goodbody’s customised range of sanitisation products.
Goodbody Eyes Rapid Growth with Personalised Sanitiser Brand for Hospitality Sector The range includes pump dispensers, wall mounted or floor standing touch-free sanitiser stations, individual 50ml or 100ml sprays and single use sachets. All products can be personalised with a logo or a fully customisable label, ensuring the brand is always front of mind. The WHO approved formula is natural, made in the UK and kills 99.9% of bacteria and viruses, including COVID19. The formulation has a pleasant, zesty smell derived from Brazilian orange and lime and contains aloe vera to keep hands soft and moisturised. Branded, touch-free, sanitiser stations at the entrance set the scene for a safe, slick experience from start to finish. Individual 50ml or 100ml spray bottles which can be given to each customer provide a perfect branding opportunity. A personal supply of sanitiser also gives customers peace of mind throughout their stay by allowing them to safely clean their hands without the need to interact with general use products, or leave their table. According to Emily Hirons, Head of Operations at Blenheim Palace, “At Blenheim Palace, a consistent brand offering and streamlined visitor experience was of paramount importance. We have eight customised sanitiser stands throughout the venue, from the main entrance to the café,
shop and palace entrance. Our branding is consistent throughout the visitor journey - from the website, to the arrival signage and hand sanitiser stations, giving visitors complete confidence that we are operating safely and that they can have the best day out possible. The quality of the product inside the dispensers was as important to us as the aesthetics and reaffirms the quality experience visitors expect at Blenheim Palace”. George Thomas, MD of Goodbody, said “We’ve found that there is a significant market for a more bespoke take on sanitiser solutions – where brand and experience is paramount, our customers have responded very positively to the attention to detail in our personalised products – from the quality of our formulation through to aesthetics and personalisation. Our sanitiser range has helped premium hospitality businesses ensure their service is seamless and their brand is never compromised”. For more information visit www.corporatesanitiser.com/collections/white-label or phone 01373 486650. PAGE
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CREATING EFFECTIVE DESIGN CHECK OUT OUR ‘EASY TO USE’ SERVICES DOVERDESIGN.COM
PRET A MANGER Aldgate High Street
Opposite the tube station and on the corner with Minories, Pret a Manger had acquired the EAT unit next to their own smaller store, and appointed Dover as technical designers to combine the two to make one much larger store. Both traded on the Ground floor and had their kitchens in the basement. Our measured survey revealed that the EAT basement had a complicated layout including a walled-in disused staircase. This, combined with the curved shape of the building on the corner really tested our survey skills! While the EAT basement was large and meandering, the Pret one was narrow and a real squeeze.
Work began in the closed EAT, and the Pret, which remained open for business as usual, was rearranged overnight to prepare it for the moment when the dividing wall was to be removed.
DOVER DELIVERS THE LAST PRET IN THE CITY BEFORE LOCKDOWN
DOVER DESIGNS LAST PRET BEFORE LOCKDOWN
Three weeks into the site works we discovered that the two stores were on slightly different Ground floor levels the EAT was higher than the Pret - and this meant a rapid re-design to accommodate the ramp needed to access the toilet suite. Fortunately, the basement levels were just a few millimetres different. The job took an unusually long 12 weeks to complete, partly due to some issues with the lease, but given the complications of the building, and the fact that the Pret store remained trading for 11 of those weeks, it was a credit to the contractors who delivered a quality finished product which was
an immediate success with its customers who enjoy the improved service speed and comfortable seating area. In the basement, the kitchen heroes expanded with relief into their new spacious work place.
Dover Design believes creating effective design is key to commercial success, and strives to incorporate this fundamentally in their Interior design service which covers all sectors of hospitality design; Bar design, Restaurant design, QSR, Cafe Design and Hotels. Check out our ‘easy to use’ services at
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INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens. These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range. Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim. Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.
For a full brochure with specification and production capacity details please call 01895 272236; email firstname.lastname@example.org; www.equipline.co.uk; www.beechovens.com.au;
FOUR 2020 OPENINGS TO LOOK OUT FOR FROM AWARDWINNING INTERIOR DESIGNERS, DEXTER MOREN ASSOCIATES World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. Reflecting DMA’s design philosophy, the 2020 openings are both beautiful and functional with their inspiration rooted in individual neighbourhood stories to ensure each property is authentic, timeless and unique. GRAINGER Built to Rent PROJECTS DMA was commissioned by Grainger plc, the UK’s largest listed professional landlord, to help design the amenity spaces in a number of its rental schemes. As part of this partnership, DMA is developing a set of brand standards to be rolled out across the Grainger portfolio. DMA’s hospitality experience gives them a clear and creative understanding of how to create flexible communal spaces that people want to spend time in and
that encourage interaction between residents. From the styling to the material choice, DMA is an expert in layering to create the right impact. 1. Millet Place | Pontoon Docks, East London This 154-home Build to Rent project is located on the doorstep of Pontoon Docks DLR station. Drawing inspiration from the local area’s colourful past and bustling present, the interior design reflects the transition from old to new, encompassing the natural agricultural history, creative atelier workshops and raw materials such as recycled glass, rope and natural timbers. Industrial elements for partitioning spaces are used throughout the scheme not only to pay homage to the past, but also to create intimate nooks to relax in, with focal points deliberately positioned to encourage interaction between residents. A double-height atrium links the open
ground floor entrance to the firstfloor amenity space. Feature rope artwork and an industrial staircase encourage guests up to the amenity space that bridges the two apartment blocks. Residents can enter a fully equipped gym and yoga studio on one side of the amenity space, or book out a cosy screening room, lounge or dining room on the other to entertain friends. 2. Solstice Apartments | Silbury Boulevard, Milton Keynes Much like the city itself, the property design has been inspired by the sun’s paths and energy lines. The colour palette across the public spaces is inspired by the summer solstice, making reference to the changing hues of light that emanate from the sun throughout the day. Residents are welcomed by a highly polished brass reception desk, feature hanging pendants and bold signage. On the mezzanine floor, there is space for
coworking or lounging with feature joinery throughout making the spaces feel well-considered and flexible, encouraging residents to meet and chat to each other. Bold feature wall coverings, curated artwork, wall lights and cork clad lifts create a warm atmosphere, designed to stand out in an industrialised city. The downstairs gym is an active frontage onto the street. HOTEL PROJECTS 1. Mövenpick Hotel Villa Pamphilli | Rome Due to open in Q2 2020, the hotel renovation captures the surrounding architecture, location and climate conveying it through the use of warm tones and a mix of soft and hard forms set against striking patterns. This creates the contemporary edge to make this a unique urban resort in Rome. A pastel palette of peach, pink and green has been adopted through the hard finishes and soft furnishings. Overscale patterns in the front of house design reconnect the long linear spaces acting as an informal wayfinding for guests. The rigidity of the existing travertine column grid is punctuated by multi-functional banquettes, creating relaxed informal areas of seating that easily adapt for work and leisure. The pastel tones in the restaurant are grounded by rich earthy terracotta shades with accents of natural stone and timber to bring warmth
and authenticity. Planting is used throughout to echo and connect to the rich foliage of the vast terrace gardens within the grounds. DMA relocated the previously underutilised existing bar at the end of the hotel and brought it to the forefront of the hotel to reactive the lobby space and ensure optimum accessibility to hotel guests, local residents and passers-by. The lobby lounge now wraps around the bar to ensure maximum views of the terraced gardens and surrounding park can be enjoyed by all. A new destination rooftop has been created through the reformatting and removal of existing suites to allow for uninterrupted panoramic views across the hills of the Roman countryside. The guestrooms, influenced by the legendary Italian designer Gio Ponti, are composed of mint green and grey colour blocking to the walls punctuated by the geometric lines of the slatted headboard. Curved joinery in burgundy lacquer and glass are accentuated with brass detailing. The bathrooms are transformed with the replacement of underused baths to walk in showers, bespoke vanities sit on fresh green terrazzo flooring with newly retiled walls and black brassware accents. 2. Malmaison | York DMA has undertaken the full interior design services for the refurbishment and extension of Malmaison, York. Inspired by brutalist architecture and celebrating the vibrancy of the sixties,
the scheme optimises the space to create 150 guestrooms and suites, a ground floor reception and lobby lounge, gym and spa, signature bar and restaurant, and rooftop bar. In-keeping with the brutalist architecture, the project sensitively retains ten levels of concrete floorplates, façade and waffle ceilings. Within the guestrooms, dark stained maple millwork sits on dark grey marble tiling. Recycled coconut shell marmoluem lined walls meet part height glazing and amber tinted glass shower enclosures, and tan leather upholstery is punctuated with black metalwork and bronze accents. Yves Klein blue and burnt orange - key colours of the sixties - are playfully used in the bathrooms and artwork, whilst bold geometric patterns are applied in the wallcovering and fabrics to further bolster the link to the brutalist nature of the architecture. The new single storey rear extension with Crittall glazed façade and central clerestory will be home to the dedicated Malmaison ‘Work and Play’ facility, linked to the retained building with bookable meeting pods, dedicated meeting rooms, conference rooms and ballroom with extensive breakout areas, self-service kitchenettes, bar and a Starbucks café. A dedicated lift will take guests directly to the new rooftop bar, spanning the entirety of the top floor and boasting views of the York skyline, York Minster and the River Ouse.
A New Concept in Professional Kitchen Design
HIZONE puts the chef at the centre of attention by providing them, and their team, with the perfect professional environment. The range bridges the gap between front and back of house, creating a theatre kitchen which becomes the heart of the restaurant. 20 PAGE Catering Equipment
Created by world renowned designer Antonio Citterio, in partnership with an Italian refrigeration specialist, HIZONE is the embodiment of a no-compromise vision for an innovative professional kitchen system. The HIZONE range consists of refrigerated cabinets, counters and blast chillers as well as matching ambient cabinet, counter and shelving solutions. HIZONE allows designers to create an entire kitchen from one source, ensuring the highest levels of efficiency, usability and space optimisation. The refrigerated models in the HIZONE range feature an intuitive touchscreen controller, soft-close reversible doors, integrated LEDs which can be adjusted for both intensity and shade, 304-grade stainless steel internals and are available in a choice of finishes – including a unique fingerprint resistant stainless steel.
The integrated monoblock refrigeration system has been designed to deliver total reliability and performance, it uses the most advanced technologies available to make the work-environment both quiet and comfortable. Features such as EC fan motors, variable speed inverter compressor, 80mm thick insulation, 5-chamber door seals and natural refrigerants are all standard. The standout product of the range is the Multimatc which combines blast chilling/freezing, vacuum packing, chilled/frozen storage, controlled thawing, proofing and even slow cooking in a single cabinet that takes up less than one square metre of kitchen floor space. All products are 100% designed and manufactured in Italy where artisan dedication to detail has been combined with the pursuit of refrigeration excellence. HIZONE are currently accepting trade applications from premium commercial kitchen and refrigeration specialists in the UK, to register your interest contact email@example.com HIZONE is exclusively distributed in the UK by Capital Cooling Refrigeration Limited.
Contact Information Telephone: 0800 999 8599 Email: firstname.lastname@example.org Web: www.hizone.co.uk
Catering Equipment PAGE 21
FEM offers advice on
TAKEAWAY DELIVERY OPTIONS Keeping food safe requires specialist equipment – but it needn’t be expensive With more high street foodservice operators focusing on takeaway and delivered meals, there’s a need for advice on the equipment and methods required to keep food safely, both when holding it and during transportation. FEM has considerable expertise in these areas and has put together some basic information for restaurants and pubs who are making the switch. The information can be found on FEM’s blog at fem.co.uk. It looks at the various options available for safe home delivery and includes information on the relevant products that are available, in stock, from FEM’s warehouse. For example, delivery bags such as the Cambro GoBags are suitable for all types of delivery service, since they are light enough to carry on foot or bike, yet use high density insulation to ensure food stays hot. Look for ones made of a nylon fabric that’s machine washable, making hygiene easier. Cambro GoBags have list prices starting from £43.40. Insulated boxes can keep food hotter for longer, and they don’t need to be expensive. There are several ranges on the market made from EPP (Expanded Polypropylene) which is a highly
other aspects of takeaway provision, such as holding bins and
effective insulating foam that’s also eco-friendly.
heated ovens that will keep cooked hot food in peak condition
For example, FEM’s Cambro GoBoxes are ultra-
before it is sent out for delivery.
lightweight yet can keep food hot (or chilled) for hours at a time. A 16.9 litre top-loading GoBox,
Check the FEM blog for the latest news and advice.
designed to hold ½ GN pans, has a list price of just under £35.
For more information and details of local stockists call FEM on +44 (0) 1355 244111, email email@example.com or
FEM is planning more advice pieces focusing on
22 PAGE Catering Equipment
Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit. Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene. Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often. Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements. Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs. Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps
to ensure the results are completely hygienic, as well as freeing up staff for other tasks. To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes. Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid. “Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically. Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.” Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email firstname.lastname@example.org.
Catering Equipment PAGE 23
Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees. The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream. Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running. “Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.” The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20th March. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.
The offer of free software comes as Access Hospitality announced it is also focused on giving operators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal. For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542 or email@example.com.
Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak. The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers. Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group. Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers
in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders. “At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.” The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media. PAGE
Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire. In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.
The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated
Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.
The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda. Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the
London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences. As well as picking up Tilda’s biggest Salon Culinaire prize to date – an
all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice. Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!” The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal. Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes. Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice. To learn more visit www.tilda.com/ professionals/article/make-menuwork. The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale. With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit www.tildafoodservice.com PAGE
INVEST IN YOUR PREMISES NOW IF YOU CAN With the hospitality industry taking a massive hit with the Coronavirus pandemic putting countries around the world into lockdown, Dorset-based Broadview Shading Solutions has revealed that some restaurants and cafés are taking advantage of the quiet time to improve their establishments ready for the Summer season..
28 PAGE Alfresco Dining & Outdoor Solutions
“We know that these are challenging times for businesses, more so for those in the hospitality sector, but we have seen a number of clients enquire about our outdoor shading solutions so they can maximise their outside space to be used all year round” explains Ian Pratt, Director at Broadview. With a wide range of products including outdoor pergola systems from highly reputable manufacturer Brustor, umbrellas and parasols, as well as manual or motorised awnings and canopies, Broadview has transformed the outside dining and seating areas for a number of the South’s most prominent businesses including The Sandbanks Hotel, Chichester Yacht Club, the NED Hotel and Rick Stein restaurant in Barnes, London. The most recent addition to their range of products is frameless sliding glass, which thanks to their appointment as the UK’s official dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions, means they can offer restaurants and cafés highly attractive yet simple to use sliding glass systems that can act as wind resistant dividers with no awkward
vertical frames that might spoil an otherwise stunning view. For those businesses that can afford to invest in their premises at this time, there can be no better investment than creating a visually stunning space that also increases covers and can be used 365 days a year. And with the UK ready to party and socialise like never before when we come out of the current situation, establishments will want to be in the best position to take advantage. “As in any time of crisis, those businesses that bury their heads and panic are likely to end up worse off, while those that can make the best of a bad situation will come out on top”. Broadview have helped hundreds of bars, restaurants, hotels and cafés across the UK to make the most of their outside space with their range of innovative outdoor living systems.
To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit www.outdoor-shading.co.uk
Vertical Sliding Windscreen
C3 Vertical Sliding Glass
Retractable Sunrain System
B200 Outdoor Structure
Make your outside space work www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ
London’s best alfresco restaurants and cafés The British really know how to make the most of a sunny spell, whatever season it happens to fall in. If the sun is shining, whether it’s summer, winter, spring or autumn, make the most of it with Square Meal’s rundown of London’s top park cafés, waterside restaurants, pub gardens and alfresco courtyards.
vine-clad gardens. Over in Hampstead, The Freemasons Arms has a huge beer garden that does justice to its Heathside location, while The Queen of Hoxton’s roof terrace is a great addition to London’s summer drinking spots.
Park life British park cafés used to have a reputation for soggy sandwiches and crumbling cakes, but there have been some great gastronomic additions to London’s green spaces in recent years. The Serpentine Bar & Kitchen, sitting on the edge of the water in Hyde Park, serves jazzed-up British treats, while The Lido Café is another prime location in which to treat yourself to tea and cakes or something more substantial.The Garden Café in the Inner Circle at Regent’s Park is a glorious spot for simple Brit food, and The Terrace in Lincoln’s Inn Fields adds colour to City dining with its leafy surrounds; meanwhile, ducks swimming on the pond provide a great backdrop at Inn the Park in St James’s Park, though there are mixed reports about the food and service. Out west, the terrace at Holland Park’s The Belvedere continues to be a reliable spot for soaking up the sun. Even if a restaurant isn’t located in a park, many boast their own garden. Perhaps the capital’s poshest alfresco spot is the garden at The Ritz in Mayfair, while a bit more low-key is the green space at Frederick’s in Islington. The gorgeous rooftop garden at Coq D’Argent is the perfect spot for sipping a G&T in the heart of the City, while Boundary’s rooftop restaurant also proves popular for working lunches. Brinkley’s and its sister restaurant Wine Gallery in Chelsea both have beautiful gardens tucked away at the back – great for quaffing their low-mark-up wines.
Neither Henry J Beans on King’s Road nor Borough Market’s The George Inn are gourmet hotspots but both have great courtyards that pack in thirsty after-work crowds. If it’s a pint of prawns you’re after, though, go to The Gun’s glorious riverside terrace in Docklands. experience more than sunshine shimmering on water, and there are plenty of restaurants that take full advantage of the River Thames and its estuaries. Northbank sits at the north foot of the Millennium Bridge and offers a glorious terrace to enjoy dinner and drinks as the sun goes down. Take a stroll along the South Bank and you’ll find a vast array of riverside treats, from the Oxo Tower’s eighth-floor balcony (pictured above) to the peaceful setting of Butler’s Wharf, boasting the polished outdoor area at Le Pont de la Tour and the more relaxed Butler’s Wharf Chop House. For something more cheap and cheerful, a host of chain restaurants outside the Royal Festival Hall offer bumper alfresco terraces. Docklands is another obvious destination for waterside dining. Some of the best tables can be found at Royal China in Westferry Circus or at Gordon Ramsay’s gastropub The Narrow. Further along the river, you can explore Fulham’s Imperial Wharf where Thai eatery Blue Elephant has pretty views and a riverside terrace. Heading west, Gaucho Richmond serves top-notch riverside steaks, while Ransome’s Dock, in Battersea, offers fine wine and food. Meanwhile, Rotunda in King’s Cross is a useful option in central London.
Pick of the pubs
Water works Nothing
Of course, sunny days are all about whiling away afternoons in beer gardens, and London has a wealth of options to choose from. In Westbourne Park, Grand Union Public House packs the crowds into its canal-side terrace, while The Westbourne tempts punters with its courtyard. Islington gastropub The Drapers Arms (pictured above) and its longer-standing neighbour The Albion both serve fab food in their
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Courtyard chic There’s something rather quaint and olde English about cobbled courtyards, and they offer some of the finest trafficfree alfresco areas that London has to offer. Hush (pictured below) pulls in the crowds with its charming courtyard slap bang in the middle of Mayfair. Momo and Aubaine, on Heddon Street, offer ample outside tables, while fishy stalwart Bentley’s harbours a fine alfresco dining spot.
Just behind Oxford Circus, RIBA’s paved terrace is a lovely secluded space for lunch and down the King’s Road, Manicomio serves fresh Italian dishes in a tucked-away alfresco area that’s prettiest when lit up at night. In the City, Bleeding Heart offers tables and chairs in its quaint courtyard, Taberna Etrusca boasts one of the largest courtyards in the Square Mile, while The Zetter and ZTH offer outdoor eating overlooking St John’s Square. Rare finds in Soho include the courtyard at Aurora and the tiny ‘terraces’ at Quo Vadis and Dean Street Townhouse. Finally, you’ve got to hand it to those clever people who have installed a retractable roof over their dining areas to deal with the temperamental English summers. Here’s Square Meal’s pick of the best restaurants with retractable roofs.
Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.
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firstname.lastname@example.org | +44 (0) 1568 616638 | www.forbesgroup.eu
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