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

October 2016

Celebrities & Vip’s Praise Starwood Resorts In Sardinia Following Costa Smeralda Invitationa



Inn Style is the blissfully simple booking system for you and for your guests


If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”

100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?

Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components

CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to email: CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to or email:

WELCOME October 2016

At the forefront of digital marketing, Restaurant Update strives to bring it’s readers the latest in industry news in a format that provides the best usability and ease of use. Every monthly issue of the publication brings the latest innovations, event information, as well as extensive features that encompass every aspect of the catering industry.

Publication Manager

Kelly Brindle

01843 446212

Publishing Director

Tony Little

01843 446212


Anthony Field

01843 446212

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Government Demands Less Pudding Restaurants, pubs and cafes face being named and shamed unless they take steps to healthier eating, the Government has said.

Health Secretary Jeremy Hunt told food companies yesterday that ‘doing nothing was not an option’ and that they should cut sugar and reduce the size of dessert portions, The Times has reported. Consumers will be able to check the companies’ efforts on a website, although exactly how they will be compared has not been decided. It is the latest step in the Government’s bid to tackle obesity after it called on food and drink firms to cut sugar in key products by 20 per cent by 2020. In a private meeting Hunt reportedly told 100 food companies to ‘step up’ and take action. He said: “Going out is no longer a treat. It’s a regular habit for many families and is contributing significantly to the extra calories and sugar that we all consume on a daily basis. “We can’t ignore the changing habits of consumers. This means we expect the whole out-of-home sector – coffee shops, pubs and family restaurants, quick service restaurants, takeaways, cafes, contract Levantine restaurant Ceru has announced plans to open its debut site on Bute Street, South Kensington in London, this November. The former pop-up restaurant has appeared in various London locations such as Fitzrovia, Tower Bridge and Cannon Street, where its selection of mezze dishes received a positive reception. The South Kensington site will be open seven days a week from breakfast through to dinner. The menu will include slow-roasted lamb shoulder; apple, pomegranate and mint salad, with pea shoots, pine nuts and green chilli; and lamb kebabs, marinated in rosewater and served with rose and mint tzatziki. A Levantine wine list will feature bottles from Greece, Turkey and Lebanon. A Pilsner-style beer and Ceru’s own pale ale will also be available alongside an array of cocktails. Ceru was co-founded by Barry Hilton and wife Particia in 2014 and is inspired by their journeys to the Levant region.

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caterers and mass catering suppliers – to step up and deliver on sugar reduction.” But Kate Nicholls, chief executive of the Association of Licensed Multiple Retailers (ALMR), said many hospitality businesses already showed calorie content on menus to encourage healthy eating. She said: “Additional legislation and levels of bureaucracy at such a politically and economically unstable time is exactly what UK hospitality businesses do not need. There is also the very real risk that a Government database of restaurant pudding sizes, which attempts to name and shame businesses, will have the opposite of the intended effect. “If Mr Hunt is concerned about calories in puddings, than a good course of action might be to scrutinise supermarket food, from where the bulk of the UK’s food is purchased.” Duncan Selbie, chief executive of Public Health England, said that new measures were needed to improve nutrition across the board.

Ceru to launch

permanent site in London

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M Restaurants to launch £1.5m crowdfunding campaign for third site London-based restaurant group M Restaurants is set to launch a £1.5m crowdfunding campaign on Monday 3 October to raise capital for the expansion of its local M:Social concept. The company, founded by CEO Martin Williams, has also made new appointments to its board, as it gears up to open a third site, this time in Twickenham. There are currently two multi-faceted M restaurants in Threadneedle Street and Victoria Street in London. The company is now hoping to raise £1.5m via the Seedrs crowd-funding platform to open an M:Social in Twickenham where the business is already at heads of terms for a new site, as well as to add a private members’ lounge called M Den to its Threadneedle Street venue. Investments starting at £200 will be welcomed on the site, offering the potential to double that sum when the EIS-qualified, equitybased investment is anticipated to mature in 2019. Meanwhile, the company, which is backed by a consortium of investors (including Marisa Drew, a managing director at Credit Suisse bank, retired footballer Andy Cole and entrepreneur Annabel Schild), has added Schild and Mike Xenakis, former MD of Europe at Opentable, to its board as non-executive directors. Long term, Williams’ company aims to build its two flagship central London sites to maturity as well as growing the brand through two smaller less central venues, of which Twickenham is one. M Restaurants said in its equity investment pack, published to coincide with the launch of its funding campaign, that these would offer a casual, lower price point variant of its current offering and would have materially lower rents and capital expenditure requirements.

Martin Williams said: “When we created M we made aspirational dining accessible – now it seems the right time to fund our expansion through a crowdfunding platform that makes investing accessible too.” “Interest around the M brand and our campaign has been phenomenal - I am confident when we launch on Monday we will have raised seven figures in a few days.” 6 PAGE News

Around £1.1m of the funds raised will required for M’s next restaurant, with £100,000 for the new M Den in Threadneedle Street, and £400,000 as additional working capital for the business. The second M:Social restaurant will be funded from cash or bank debt. Williams opened M Threadneedle Street in 2014, with two 100-cover restaurants, M:Grill and M:Raw, as well as a cocktail bar, wine tasting room and private dining. The equity investment pack shows that itis projected to reach total sales of just under £3.2m in 2016 and EBITDA of £464,000. M Victoria Street opened in early 2016 and has an oval grill room, raw bar, public and private members’ bars and a wine tasting room plus private dining and events spaces. It is projected to have total sales of nearly £2.6m in 2016 and an EBITDA loss of just under £270,000. That is forecast to turn to a slim profit in 2017. By 2019, when the investment is expected to mature, M Restaurants hopes to reach total sales of £5.2m and EBITDA of £1.3m at Threadneedle Street, and total sales of £4.6m and EBITDA of just over £1m at Victoria Street. Since Williams founded the group it has won several awards including the Best Use of Technology Award at this year’s Cateys.

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Flexfurn This fall we will introduce two new collections: the Laze lounge seats range and the Flow collection of tables and benches. Laze is a lightweight polyethylene lounge set that is ideal for outdoor as well as indoor use. It can be lit from the inside with our Lumen Led lights: a series of LED lighting and accessories for professional use. The individual lights can be screwed into the Conic collection or stuck to any metal surface thanks to magnet at the back. Control the lights in groups with the Android app or synch music and lights with the DMX controller,‌ The flow collection consists of aluminium table frames with interchangeable tops for either indoor or outdoor use. Matching benches are also available to complete the look. Both ranges will be launched on October 12th in Antwerp 5belgium). For more information contact us via

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Save The Date! Make Way for Innovation as the International Food & Drink Event is Back for 2017 Clear your diaries and get ready to be inspired! The UK’s biggest food and drink exhibition – The International Food & Drink Event (IFE) is back in 2017! Bursting with inspiration, the four day fair (19-22 March 2017) will bring to London’s ExCeL the very best in pioneering global food and drink brands. With more than 1,350 suppliers showcasing the latest category innovations, across IFE’s nine easy to navigate sections, you are guaranteed to leave having seen, learnt and tasted something new. Whether you’re looking to showcase your products in front of some of the industry’s biggest UK and international buyers such as Costco, Unilever and British Airways or keep one step ahead of global trends, IFE 2017 is the place to be. Revamped and better than ever before, IFE 2017 has a fresh new innovative and interactive website, allowing buyers to plan their visit ahead of the show, as well as new exciting networking areas to be enjoyed by buyers and suppliers alike. What’s more, IFE 2017 will see the launch of two inspiring speaker stages, the Talking Trends stage and the Big Picture theatre.

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Editor’s Choice

Focusing on the latest industry developments and key food and drink insight, the Talking Trends stage will be home to a wealth of knowledge as industry experts cover everything from consumer buying habits to forecasting future food trends and new product development. The Big Picture theatre will be IFE 2017’s keynote speaker stage, commenting on the hard-hitting topics that really matter to the industry, including sugar tax, obesity and the skills shortage. The spectacular line up will be sure not to disappoint. Also brand new for 2017 will be The Staff Canteen Live. This interactive demo kitchen will offer practical guidance, the latest food fusion advice as well as exclusive behind the scenes insight from some of the industry’s finest chefs. Event Director, Soraya Gadelrab commented: “We are extremely excited about the 2017 edition of IFE. We have spent the last two years refining our best in class format to ensure that the show stays ahead of the curve and reflects the fast moving, pioneering and trend led nature of the global food and drink industry. Co-located with Waste-Works and Pro2Pac which brings thought leadership and innovation in waste management and packaging, we are confident that when we open in March 2017 our new look IFE will offer suppliers and buyers the most inspiring, engaging and modern IFE experience yet”. Stands are selling fast, if you would like to enquire about exhibiting, please contact Andrew Pantelli on or call +44 (0)20 7886 3055 for more information.

To find out more visit the new look website and follow the action on Twitter @IFEexhibition using #IFE17.





Bringing Country To The City


The setting is very relaxed, the staff are very attentive and the food really does exceed expectations.

Sometimes you just want to escape to the countryside, thoughts of real ales, open fires, fur throws and home cooked pub dinners are a perfect treat. However, travelling too far from London is often the issue. Well fear no more, as Youngs & Co Brewery have brought the countryside to Twickenham with the very traditional Alexander Pope Hotel & Restaurant. Upon entry you have inviting leather armchairs in every nook and cranny, giving you the perfect space to relax together. A wide variety of any ones favourite tipple and the welcoming staff mean that you’ll have an easy time to prepare for dinner or just unwind after your travels. Going upstairs to the spacious rooms really brings the farmhouse feel to life. Clean and fresh colours for the walls and floors brings out the cool blues and exposed woods


that feature heavily. The fur throw, comfortable sofa and well-chosen accessories are the extra touch that really makes you feel at home. Each room has all of the main features you expect with the SKY TV, tea and coffee making facilities, iron, hair dryer and fridge. The TV even has BT Sports, so if you want to catch up on the football rather than the rugby around the corner, you can. You have free Wi-Fi in the rooms and a mini bar for when that extra drink is needed. Coming back downstairs you have the restaurant. With a very traditional feel, the menu is blended perfectly. Seasonal specialities and great produce have combined together to give the very classic dishes a home cooked vibe. Our personal favourites were the Baked Camembert with the rustic garlic bread and a very well-seasoned salad accompaniment

to start, the Pan fried duck breast for the main, with beautifully fresh asparagus and spiced plums to bring through the duck. Finally, you have to finish with the gooiest brownie, vanilla ice cream and crunchy hazelnut brittle. Again, the setting is very relaxed, the staff are very attentive and the food really does exceed expectations.

The Alexander Pope really has the feel of a home from home, where the traditional look has met with the modern touches in harmony. A great place to while away Sunday afternoons, eat with good friends or even catch a game of rugby from just around the corner. PAGE




Savini at Criterion CafÊ Restaurant When deciding upon somewhere to spend the evening which showcases fine dining at its best, there is nowhere quite like the spectacular and historical restaurant of Savini at Criterion. Situated in Piccadilly Circus, it is directly opposite the Piccadilly lights; its grand entrance is unmissable and stands out as elegant in the hustle and bustle of London’s centre. I must begin by describing the beautiful interior which is met by a great sense of welcoming and relaxation delivered by staff. Recently


refurbished the Byzantine luxury is stunning to the eye. From the superior marble pillars to the big, magnificent fire place, the decoration of Savini will leave you breathless. On arrival we were greeted and acknowledged by all staff, who delivered first class service throughout the evening, making the experience all the more enjoyable. We began with ordering a bottle of wine, a perfect way to absorb the calm setting and escape the Piccadily chaos outside. With the magnificent

EAT. DRINK. SLEEP October 2016 chandeliers illuminating the silverware, the executive chef Giovanni Bon offers his own twist on regional dishes. We ate from the La Carte Menu which provided use with exquisite variety, something for everyone. To begin I would highly recommend the tagilatelle with veal Ragu Bolognese, a perfect portion size, beautifully cooked and served with a smile. Although if you are seeking a lighter starter dish there are further options such as a variety of deliciously flavoured soups which my partner appreciated immensely. For me, the lamb chop served with seasoned vegetables with mint and red currant sauce is a must for a main dish. The lamb is cooked to perfection; the meat slides off of the bone and melts in your mouth. In all honesty one of the best cooked lamb I have ever tasted, absolutely exquisite. The seasoned vegetables accompany the meat well along with the mint and red currant sauce which adds a burst of flavour.

I was told by our waiter that I simply had to try the Dulcey chocolate mousse as a dessert. Of course, I couldn’t resist! The savoury chocolate mousse tempts your taste buds; it is served with almond and caramel biscuit which just adds to its deliciousness. I was also surprised and delighted to find a caramel middle when I pushed my spoon into the mousse, these mix of flavours were heavenly and a perfect ending to my meal. We ended the night with a few drinks at the grand bar at the front of the restaurant, giving us further opportunity to appreciate the alluring design and to chat to the friendly staff, which we could not fault. When you are next in London in Piccadilly circus be sure to venture into the elegant Savini at Criterion. Whether it may be for ritzy breakfasts, afternoon teas or an evening of the finest of dining, this is an experience of amazing food and faultless service which you should not miss.

Once finished, although incredibly satisfied with my meal so far,





What is delightfully different compared to other London restaurants that are priding themselves on their choice of beef is the variety and great thought gone into completing the perfect menu here. Whether you are looking to talk business, perhaps celebrate a new venture and/ or a more informal visit M certainly ticks all boxes when looking for a fine dining experience.

M Restaurant

– Threadneedle Street

Around the world with 6 wonderful steaks. Martin Williams is synonymous to say the least when it comes to fine steaks and luxurious dining. The M restaurant which is located both on Threadneedle Street (EC2R) and now also Victoria Street (SW1E) optimises what it takes to fulfil your carnivorous needs.

There are many different ways to enjoy your evening. The restaurant is made up of two separate concepts. You have the M Grill & M raw to choose from, both offering delightful courses throughout. Highly recommended is the Kangroo Tartare, Infused with egg yolk, Mushrooms and topped with nasturtium. It is a succulent starter and magnificent with its light texture. Another notable option is the grilled octopus. This again a light but fulfilling starter as you prepare for your main. I think there is only one choice when coming to M, Of course there are many other fine dishes on the menu however the steak is a must as there is so many wonderful varieties to choose from. Opting for the USDA Prime fillet form Kansas and can only describe this a delicate masterpiece. Rarely beef can be grilled to such perfection (no pun intended) the kitchen staff have shown their quality in preparing this amazing taste experience. Although a sauce is optional and if deciding I would recommend the Chimichurri. This really needs no extra flavour as it is rich enough to please the pallet and is exceptional from the first to the last bite. There are many side orders that work well with this steak. Notably the jersey potatoes work extremely well. M restaurant certainly exceeds expectation and with a few surprises up their sleeves it makes for one of the must eat restaurants in both East and West London. After your meal it is highly recommended to head to the “Den” where you can be allocated a drinks locker and enjoy a game of Fußball and Fifa. This being the perfect after work chill out if visiting the Threadneedle Street location. The waiter service is also a fantastic and refreshing reason to visit. This really was not the icing on the cake but the topping on the steak.

If you are someone who has never tried Oysters before, the new Wine and Oyster bar in Crystal Palace market is the perfect place to give them a go. Open for just over three months, this stylish new restaurant serves up delicious fresh oysters at reasonable prices and has an amazing and varied wine selection to go with them. The oysters are sourced fresh from London’s famous Billingsgate market four times a week and you can immediately taste the quality. I’ll admit, before coming here I couldn’t remember if I had ever eaten oysters before, let alone whether I liked them or not. However, my worries faded away as soon as the first oyster slipped down my throat. Fresh, succulent and full of flavour, these oysters are sure to satisfy first time eaters and seasoned oyster pros. I went for the Malden Gigas rock oysters, which are from the black water estuary with a distinct flavour due to the marshes where they are grown. They come accompanied by three superb

The Wine & Oyster Bar at The Crystal Palace sauces. The first is what the restaurant simply calls ‘oyster sauce’ which is a mixture of soy sauce, lime and orange juice. The second is a sharp mix of red wine vinegar and shallots and the final sauce is a traditional salsa. For those who prefer a meatier oyster the Irish oysters come highly recommended. There is even a counter where you can sit and watch the chef crack open the oysters and prepare them for you. To go with these delicious treats the manager, Fabien, recommended a bottle of Pecorino Gabriel; an Italian white wine which complimented the oysters fantastically. The wines are sold at retail prices and with Fabien visiting Portugal very soon on a wine sampling trip there are sure to be some more incredible wines popping

up on the menu. It’s safe to say that Fabien certainly knows his stuff when it comes to good food. The Frenchman owns a cheese importing business and a stall in Borough market and it only follows that the finest ingredients are used on the menu. This can certainly be said of the cheese and charcuterie board which contains some delicious cured meats, a fantastic 24 month matured Comte cheese and a soft cow cheese which has been matured with white wine. This is the perfect place to either start or end your evening and sample the finer things in life without breaking the bank.



Avenista Table Reservations also provide all-inclusive access to their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too. It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista® do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking.

Never heard of Avenista®? Well, perhaps you can be forgiven. With the stampede towards basic, web-based booking systems in recent years many restaurateurs completely overlooked this unassuming UK company, attracted instead by the fanfares of the big booking operators. But one size does not fit all and having experienced high running costs or poor service delivery many restaurateurs are now looking elsewhere and finding Avenista has intelligent, super-easy software with everything they need and more for often a fraction of the cost. With more than 10 years’ experience delivering Table Reservation software the team at Avenista® know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the booking software, yet still have the software do exactly what the customer needs, enabling them to spend more time in their restaurants on activities where they can really add value. To achieve this they worked on making Avenista® intelligent and efficient without taking away any of the features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they

As Kerry Beswick (Managing Director of Avenista®) says – “We have absolutely no relationship with Diners at all. Everything we do is focused on the restaurateur. We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable, many restaurateurs are now getting the message and switching to Avenista® saving themselves time, money and headaches.

Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your reservations partner.

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Fire Risk Specialist Supp Warning In National Ch This observation is reflected in the experience of Gauntlet Fire Risk Management – a health and safety expert with over two decades experience, which says many businesses simply do not realise the implications of burning the wrong wood. They, and Logs Direct, say many businesses buy unseasoned, ‘wet’ logs from farm gates and timber suppliers and think there will be no implications from burning them. However, whilst these may appear dry, the ‘wet’ reference comes from the fact that, on felling, their water content can be as high as 80pc.

Gauntlet Fire Risk Management is urging businesses in the hospitality and leisure sectors to heed the warnings of specialist wood and coal fuel specialist, Logs Direct. Logs Direct has warned of an impending ‘flue epidemic’, because many businesses, ranging from leisure spas, coffee shops and golf clubs, to B&B, pubs and large hotels, have been overtaken by ‘logmania’ in recent years, fitting woodburning stoves and open fires, without backing this up with the knowledge of how to burn wood safely. In January 2016, it was reported that the previous 12 months had witnessed a 20 per cent increase in the sale of wood-burning stoves, whilst HETAS has reported a 60 per cent increase in the number of wood burners over the last seven years. Logs Direct says that, despite the passion for burning wood, far too few homeowners and hospitality providers have got to grips with how to burn wood. This puts a sizeable proportion of wood-burning homes and establishments at risk of a chimney fire, of which 5,000 occur in England alone, each year.


For a log to burn efficiently, the water content should only be 20pc or lower, which means logs need to be left to dry, in the right climatic and storage conditions, for as long as two summers and a winter, if they are a hardwood such as oak, beech, hornbeam and sycamore. Even conifers and hard growing broadleaves such as ash, birch and and poplar need to be seasoned for one spring and one summer. Any leisure business buying wood from farm and country suppliers, and wishing to use it immediately, should seek assurance that the wood has been seasoned properly. They should also resist the temptation to fell their own logs and immediately burn them. Whilst enhanced heat output – getting the same heat out of one kiln-dried log that you would acquire from three wet logs – is one reason, the other is safety. When wood is damp, moisture-laden and burning inefficiently at a low temperature, creosote deposits build up in the chimney, due to an incomplete combustion process. Wood tar is taken into the flue and chimney in the form of vapour and condenses there, creating deposits that stick to the chimney walls. This highly combustible creosote can easily lead to a chimney fire, or block the chimney, which has its own dangers, in the form of carbon monoxide poisoning. By not paying attention to the wood being burnt, a hospitality provider could see their business decimated by fire, causing at best a business shut-down and interruption of trade and, at worst, the complete loss of the business and possible fatalities. Burning MDF-painted or varnished wood is also dangerous, as this releases pollutants into the air that can be harmful to health.

ports Flue Epidemic himney Fire Safety Week Old CCA-treated wood should never be used as fuel and it pays to be aware that most properties built before 2004 were constructed with wood that was pressure-treated with the CCA (chromated copper arsenic) preservative. The supply is, therefore, abundant. Gauntlet Fire Risk Management can pick up on areas like these when visiting to carry out a Fire Risk Assessment. It can help businesses establish better chimney maintenance procedures, as well as developing guidelines for guarding and putting out the fire, when the room is not in use. Fire evacuation procedures can also be established, with all evidence recorded in safety documents, to demonstrate that all has been done to adhere to fire health and safety laws. Those requiring assistance with other health and safety matters, such as food safety and general health and safety assessments, can also call on Gauntlet’s expert help. The Gauntlet team can also point to products that can assist

fire safety, such as the new-to-the-UK Chimney Sweeping Logs, which are available from Logs Direct’s website - and which clean the chimney as they burn, working on and treating volatile compounds and creosote deposits and also making them more brittle, so that chimney sweeping becomes easier. This, coupled with substituting Logs Direct’s kiln-dried wood for unseasoned and harmful wood, can be an easyto-implement first step towards better chimney fire safety. Gauntlet Fire Risk Management’s Gary Skews says: “Chimney Fire Safety Week is the ideal week in which to focus on fire safety if you are in the hospitality or leisure sectors and know how attractive a roaring log fire is for your guests and members. Working on fire safety ahead of the winter months, when the danger is heightened, is a step everyone should be taking, if they wish to keep themselves, their customers and their businesses safe.

”More information about Gauntlet’s fire safety risk assessment and consultancy services can be found at and PAGE


Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.



We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website



LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England

T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E:



Guestline is delighted to announce the appointment of new company Chairman, David Roche. Roche joins Guestline, market leaders in cloud-hosted property management, distribution and digital marketing technologies for the hospitality industry, during an exciting expansion period for the company. Earlier this year, Guestline received investment from The Riverside Company, a global, midmarket private equity firm with extensive experience in its Software Industry Specialization. Roche spent a decade at (a subsidiary of Expedia Inc.), initially building this business outside the US and then running the firm on a global basis. Under his leadership rose rapidly to become the world’s second largest hotel booking website. In his last years at Expedia, he was also President of Expedia Inc.’s global hotel supply group serving over 250,000 hotel partners and transacting $18bn in gross bookings. He brings a wealth of knowledge and experience in the hospitality industry and is well-placed to advise and guide Guestline in their next phase of growth.

David Roche appointed as Chairman of Guestline Former President and Expedia Management Committee member joins Guestline Board

Phil Davidson, CEO of Guestline, commented, ‘We are delighted to announce the appointment of David Roche to the board of Guestline. David brings enormous skill and over 15 years’ experience in Hospitality Distribution to Guestline that will complement the existing team going forward. We will work closely with David to help us develop new innovations and expand into new markets both here and internationally.’ Over the last 12 months, Guestline has increased it customer base across the various markets in which it serves, namely hotel groups, independent hotels, serviced apartments and pub companies. New innovations such as the room rate comparison tool, Price Assure (part of the Guestline online booking platform), the growth of their digital marketing solutions and an increase in clients across the Asia-Pacific region has resulted in Guestline growing revenue by 20% and increasing their employee base by 15%. Roche, added, ‘I am excited about the appointment and look forward to working with Phil and his team as we grow Guestline’s client base internationally and continue to develop intuitive and sophisticated distribution solutions for all levels of the accommodation market.’ Roche joined Expedia in 2003 responsible for and Expedia Affiliate Network for Europe, Middle East and Africa (EMEA). Prior to joining Expedia, he founded companies in the marketing and digital media spheres and is currently a director of one of the world’s largest online travel firms. Guestline’s systems are used in 20 countries across 5 continents and enables properties of all sizes to achieve maximum occupancy at the most profitable rate. Fully integrated and cloud hosted, the end-to-end property management and distribution solutions are easy to install and quick to deploy with low cost of ownership.


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

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

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

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

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





Park Plaza Nuremberg opens showcasing vibrant interiors and contemporary design in Bavaria’s newest hotspot Book the Welcome to Nuremberg package now: from €115 per night, based on two adults staying for two nights - includes all accommodation, a healthy breakfast, welcome drink at the Bavarian American Bar, late check-out upon availability, highspeed Wi-Fi and a Nuremberg card providing free entrance to museums and transportation free of charge. For more information or to book, please visit:




Emilia’s Crafted Pasta comes to St Katharine Docks in the heart of London

Exquisite, hand-made pasta coming soon to idyllic waterside location Inspired by founder Andrew Macleod’s lifelong dream to open the best pasta restaurant outside of Italy, Emilia’s Crafted Pasta will arrive in St Katharine Docks at the end of October. All the pasta – hand-drawn at the top of the menu to guide diners – will be made daily on site, crafted on the marble counter tops in full view of passers-by every morning. Head chef Simone Stagnitto, who hails from Genoa, has taken inspiration from pasta recipes passed down the generations by his grandmother, to bring the food to life in this buzzing waterside spot in the heart of the City. So, what’s on the menu? Simone and Andrew will be serving some dishes that have never been seen before in London, like Parmesan Balls – delicious, melt-in-the-mouth fried Parmesan, shaped into small balls – as well as twists on classics such as a bolognese made heartier with homemade béchamel. The house-made pesto is also filled to the brim with Parmesan, making it wonderfully creamy and proper Genovese. Simone and Andrew have spent the last eighteen months studying the science and geometry of pasta and have talked to chefs all over Italy to ensure Emilia’s offers the finest pasta possible. All the food will be made from scratch on site to guarantee freshness, authenticity and taste. What’s the style of the place? Reclaimed cargo timber for cupboards and shelving will complement the marble-topped pasta bars, while terracotta shaded floor tiles have been sourced from rural parts of Italy to give a rustic character to this lively Italian pasta bar. There will be around 35 covers including space outside overlooking the docks, and the restaurant will open every day for coffee at 10.30 am, whilst


the chefs prepare the pasta in time for lunch service. What about the liquid menu? Drinks, such as the Lurisia Gazzosa, an artisan lemonade usually only found in Italy and Amarcord Gradisca, a unique Italian craft beer will feature. C offee has been sourced from ‘The Roasting’, a small independent Italian roaster with a coffee shop in Victoria, which Simone swears is the closest to real Italian coffee you will find in London.  The wine menu is simplicity itself, with one white, red, rose and prosecco. The standout wine is the Contesa Pecorino IGT Colline Pescaresi, a pale yellow wine with a remarkably intense nose of citrus fruits, hints of hawthorn and orange blossom, first produced over 800 years ago by Benedictine monks. Despite growing up in the rougher parts of West London, Andrew went on to set up his first successful business while at college aged just seventeen. Memories of travelling throughout Italy as a young adult and eating authentic pasta inspired Emilia’s, Andrew’s first restaurant. As Andrew says, “Emilia’s will offer the tastiest Italian pasta in London served in a theatrical environment – a memorable experience at a very affordable price point – you’re not going to want to eat pasta anywhere else! I can’t wait for Londoners to try Simone’s incredible dishes, which burst with flavour and sunshine.” Emilia’s Crafted Pasta will be opening at the end of October.  Keep an eye on Facebook/Twitter/Instagram for final dates.

We are the technology design team providing multichannel solutions for hospitality and food service requirements. Restaurant, bar/pub and catering digital menus • branded websites • iOS and Android apps • front-of-house applications • customer analysis • feedback • supplier portal • user interface and experience design • graphic design • branding and marketing • 0800 1032629 Contact us to discuss potential business change requirements. We will be happy to suggest solutions and demonstrate our expertise from an extensive list of client case studies backed with an in-depth illustrated portfolio.



Once Again Bragard Invites You to Share in the World of Excellence

Excellence in our encounters with prestigious chefs, who voluntarily participate in the creation of these sumptuous collections. Alain Ducasse, the triple-starred chef who does us the great honour of developing the exclusive brand: Alain Ducasse by Bragard. A collection based on refined and chic lines cut from highperformance materials. Excellence with the new product line developed in collaboration with Sparco, the renowned Italian equipment manufacturer, who in 1978 created the first racing suit capable of resisting exposure to fire and flames for 11 seconds. This collection signed “Sparco by Bragard”’ is a line with a sportswear design which incorporates the Sparco technology including the exclusive flame retardant fabric. This marriage of material and style provides us with the opportunity to present an innovative


and ergonomic collection. Excellence, but also - elegance. Faithful to its tradition, Bragard is proposing two new collections of uniforms for the hotel trade. Outfits with elegant contemporary lines that will win you over as much for their cuts as for their subtle nuances. The bistronomy line, moreover, has been expanded with new MARCO and OPRAH polo shirts in bright, modern colours that go perfectly with the MAEL aprons that are already a popular favourite. Our passion and savoir-faire combine to ensure that you find here the same exacting standards that govern your daily existence. For more information please contact us at

You are unique, and so is your organisation. Here at Bragard, we believe that what you wear every day reveals to the world | 0203 735 8692

VarioCooking Center MULTIFICIENCY® 112T

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Bespoke Sheet Metal Fabrications

Caterfab proudly present, our new modular slide under bar system. The modular system allows the customer/ bar personnel, the flexibility to design and create their own bar layout, specific to their needs whilst incorporating best working practices, helping to maximise efficiency and deliver potential turnover of custom. All our stations come ready to go, ideal for DIY projects/ improvements and layout refurbishments. No assembly necessary, just slide under, level and secure, plumb them in and you are ready to go. They are all fully welded so are durable and robust. We also manufacture fully welded bars. The benefit of a fully welded bar, is that this becomes the footprint of your bar and the primary structure which houses and supports your frontage and upper bar top. All of our bars are built with practicalities in mind, creating an efficient work space where bartenders have all they need, right to hand, maximising your serving capabilities, and ultimately profit.


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FBEYE International Redefines French Elegance at Saint Pierre Restaurant Singapore FBEYE International is proud to announce the completion of its latest project – the elegant design of Saint Pierre, a modern French restaurant with pronounced Asian inspirations offering spectacular views of Marina Bay in Singapore. Saint Pierre, which opened in Singapore in 2000, moved to its new location at One Fullerton in March 2016. Refined luxury awaits diners, with award-winning gastronomy crafted by Emmanuel Stroobant, Grand Chef of Relais & Châteaux - a collection of 600 of the world’s best restaurants and hotels. Saint Pierre is the only restaurant in Singapore to be accorded membership of Relais & Chateaux, and the elegant interiors created by FBEYE perfectly match its status as a restaurant listed in the 2016 Michelin Guide Singapore. Intimate Surroundings Exude Prestige The 25-seat Saint Pierre restaurant offers a spacious and airy bay-view ambience during the day, while seamlessly transforming into an intimate venue, cocooned away from the bustling streets and quayside surroundings in the evening. The restaurant also features a stylish private dining room for up to eight guests. The splendid entrance introduces diners to Saint Pierre’s esteemed wine collection, renowned alongside its epicurean cuisine. A wall of wines, both vintage and new world, is combined with champagnes from several regions of France to evoke subtle complementary pleasures of the dining experience. Inside, the main dining area features an open floor plan with two semi-private dining areas at the rear of the restaurant, flanked by a striking copper wall, a signature of Saint Pierre that FBEYE created for the previous restaurant in Central Mall back in 2009. Attentive Detailing Highlight Classic French Charm Meticulous detailing throughout including brass trims, inserts and handles highlight the dark hues of the furnishings and walls and effortlessly offsets the delicate dishes that emerge from the award-winning kitchen. A bold carpet pattern with gold accents is inspired by the Art Deco period and by classical Feng Shui, singling out key points within the restaurant. Two private booths are surrounded by a copper wire-effect decorative sheer, whilst beautifully upholstered, highback chairs reside under white linen table-cloths and silver plates. Overhead, theatrical lighting adds tangible charm to the enticing interior with alabaster discs lit by filament bulbs. Warren Foster-Brown, Managing Director of FBYEYE states: “It was a privilege to work closely once again with the estimable Chef Emmanuel Stroobant and his team at Saint Pierre to create an alluring new restaurant that fuses creative new elements and adaptations of design motifs used at the previous restaurant in Singapore.” “In addition to the stunning new Saint Pierre restaurant, FBEYE also worked on two other designs for restaurants listed in the 2016 Singapore Michelin Guide. Jaan at Swissôtel The Stamford received a one Michelin star, and Shoukouwa at One Fullerton was awarded two Michelin stars. FBEYE is proud to have been a part of these projects, and congratulates these talented chefs and their restaurant teams,” adds Foster-Brown.


Nelson Catering Equipment at Independent Hotel 2016

With 35 years’ kitchen design experience, Nelson provides cleverly thought through solutions which allow the ultimate kitchen layout to be achieved every time. Nelson supplies and installs all the UK’s leading brands of catering equipment as well as its own warewasher range and provides a bespoke stainless steel fabrication service. At the Independent Hotel Show, Nelson will be showing on screen images from its hotel and restaurant kitchen design portfolio and will be showcasing the latest equipment from Blue Seal and Controlled Induction. Nelson will also focus on its own range of warewashers, including the new Advantage Plus glasswashers and dishwashers, available in various undercounter and pass through models. Designed for a discerning market that demands the highest build quality, faultless performance and ongoing reliability, Advantage Plus provides the ultimate warewashing solution. These machines deliver on every level. They reduce running costs drastically by using minimal water, energy and chemicals; they run exceptionally quietly and they produce exceptional results. Outstanding results are achieved across all types of crockery and glassware – even delicate items can be washed with the ‘Soft Start’ programme which gradually builds to full force. The Nelson Advantage is built to exceptionally high specifications with all parts undergoing rigorous testing to ensure durability and ongoing reliability. PAGE


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Canopies UK - New for the hospitality industry!

Hotels and restaurants can now maximise their outdoor space all year round Our products really are state of the art! With an automated retractable roofing system and accessories ranging from heating to interior lighting and the option of having windows and doors you really can build a canopy to suit your establishment.

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Restaurant Update - October 2016  

Restaurant Update - October 2016