The latest news, products and services from the restaurant industry, for the restaurant industry April 2018
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COOKING? (BRILLIANT) – SERVING? (BRILLIANT) – RESTING PERIOD? (MAYBE NOT SO GOOD) Almost all foods can be successfully held hot either individually or in bulk, and it is a well-known fact that muscle proteins benefit from a period of ‘Rest’ after the initial cook to allow the juices to settle back into the flesh.
fter the initial cook process it seems all sorts of odd holding methods are used, often resulting in food losing temperature in the period before service, and if the plates are also cold the result is highly likely to collide with customer satisfaction. All is avoidable and there are many pieces of equipment of all shapes and sizes available that provide safe, temperature controlled environments. Options range from 1, 2, 3 drawer units, small, medium and large, mobile or static hot carts/cupboards, Multi Product Holding Units, hot deli counters, Multi-shelf Grab & Go units, to small countertop steamer baths and many more alternatives. No matter what your food offer is – from Burgers to Banquets, roast chicken to curries, to A La Carte and fine dining, successfully holding hot food Hot encompasses maintaining both legal minimum temperatures and customer satisfaction: the journey begins by choosing equipment that can be trusted to offer these vital aspects. Hot Hold is a valuable a tool in maintaining food quality and product
longevity – two primary aspects that enhance and define customer dining experiences – and simultaneously reduces wastage and improves profitability.
items to provide customers with the opportunity to assure themselves that hot hold equipment really works.
Properly prepared to correct cook temperatures, and depending on the hold system chosen, many food items can be safely held for up to 4 hours. Should customers want hard evidence of temperature and time performance, a temperature monitoring system is available that simultaneously tracks up to 40 products: a graph can then be produced for customers to take away as a reminder, illustrating how every corner of every shelf has performed. For the opportunity to evaluate a number of these methods in one place, it’s worth talking to Equip Line and taking them up on the offer of a no obligation, free visit to its Live Kitchen at Uxbridge: customers can choose to take their own products to test, or if that isn’t convenient, the company will prepare sample
Call Equip Line on Tel: 01895 272236 or contact via email: email@example.com to make an appointment. And check out many products at www.equipline.co.uk
Gran Melia - p12 & 13
4 Industry News 14 The Arch London 22 Outdoor Solutions 26 La Suite West 36 Recommended Suppliers
Winner Announced at Northern Restaurant & Bar Cocktail Competition with Double Dutch Drinks! Hamish Smith of Jake’s Bar & Still in Leeds announced as the winner of Northern Restaurant & Bar’s annual cocktail competition, sponsored by Double Dutch Drinks.
Hamish Smith of Jake’s Bar & Still in Leeds was crowned winner of Northern Restaurant & Bar’s cocktail competition, sponsored by Double Dutch. Each finalist was invited to Northern Restaurant & Bar in Manchester on Wednesday 22 March 2018 to present their two cocktails to the awaiting judging panel of Joyce and Raissa de Haas from Double Dutch. Hamish Smith of Jake’s Bar & Still in Leeds impressed the most his two creations, ‘Cool as Cumber, Cold as Chile’ and ‘Ume Kiss’ The four finalists, chosen by a blind judging panel of cocktail experts including founders Joyce and Raissa de Haas, were:
• Mycol Cavalieri, Coco Tang, Nottingham
• Leah Jones, Mr Coopers, Manchester
• Thomas O’Connor, Silversmith’s Restaurant, Sheffield
• Hamish Smith, Jakes’s Bar & Still, Leeds
Competitors had been asked to submit two unique drinks, a Summer style and a Winter style, containing any of the current Double Dutch Drinks range, and adding inspiration of the sparkling mixers Dutch heritage. Hamish’s
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s u m m e r cocktail, ‘Cool As Cucumber, Cold As Chile’ saw him twist a cucumber ribbon around the inside of a hi-ball glass and fill it with frozen white g r a p e s . Wa g a r Chilean Pisco, St Germain elderflower were added, then topped with Double Dutch Cucumber and Watermelon soda with a cucumber rose to garnish.
affinity with superlative drinks and excellent blending’s. Their love affair turned to frustration.
His Winter serve, named the ‘Ume Kiss’, saw an ice block filled with pomegranate seeds placed within a glass, topped with a combination of Remy Martin cognac, Umeshu plum sake and plum bitters. Double Dutch Basil and Pomegranate poured over and garnished with a dehydrated pomegranate slice completed his serve.
NRB brings the entire Northern hospitality industry together for two days of networking, discovery and inspiration.
Hamish will be visiting Amsterdam later in the year as the guest of Double Dutch Drinks, which has previously been awarded Virgin Foodpreneur by Sir Richard Branson for most creative, inspiring and disruptive F&B start-up in the UK and Best Premium Adult Soft Drink at the World Beverage Innovation Awards in 2016. Double Dutch of fe r u n i q u e flavours that r evo l u t i o n i s e the world of beverages. Raised in the Netherlands, Double Dutch’s twin founders, Joyce and Raissa have a natural
While the world’s choice of spirits has continued to grow, mixers and sodas have remained bland, resulting in the Double Dutch love affair that unites great spirits with complementary mixers that enliven and enhance. “The Perfect Twin for your spirit” Northern Restaurant & Bar is the North’s hospitality exhibition, hosting 275 exhibitors providing every product and service a hospitality business needs along with 65 exciting live food & drink demos.
The show’s Spirit Room is the largest curated selection of spirit brands on show outside London. As well as the Double Dutch Drinks cocktail competition, the Drinks Live theatre features a line-up of tutored tastings and masterclasses from some of the best names in the business. N R B w i l l re t u r n M a n c h e s t e r Central on 19-20 March 2019. Register your interest online at www.northernrestaurantandbar.co.uk
How to make National Vegetarian Week work for you! Sam’s top ten tips for caterers. It will come as no surprise to anyone in the food industry that veggie and vegan food is in high demand. Not only that, but the number of consumers choosing to reduce their meat intake is increasing at a great rate. So how do you make National Vegetarian Week 2018 (14 – 20 May) work for you? Sam Platt, manager of the Vegetarian Society Cookery School, has put together some handy tips to make it easier for you to create saleable and on-trend veggie and vegan options. Remember it is not unusual for the veggies in a group of family or friends to have a big say in where the whole group will choose to eat. By offering better veggie/vegan choice on menus you are not only making more people happy more of the time but increasing the likelihood of return custom. The Vegetarian Society is a charity that is passionate about veggie food! They want everyone to know how varied and delicious vegetarian dishes are – and how easy it is to enjoy a veggie lifestyle.
Sam’s ten top tips: 1. Get creative. Write the veggie dishes first. So many chefs leave the veggie options till last when writing a menu, which can make it feel like a chore! If you’re a meat-eater it might take a bit more thought and ingenuity to design veggie and vegan dishes, don’t leave it until the creative juices run dry. 2. Structure. Think about structuring veggie/vegan options in just the same way you structure meat dishes. Now I know this sounds counter-intuitive but we all need the same bases covered. Where’s the protein? Where are the carbs? Where are the vegetables? Where’s the flavour?! 3. Enough with the cheese already! Not every veggie dish needs cheese. If cheese is an ingredient in your veggie starters, avoid it in your main courses and vice versa. Try other ways to pop a bit of protein in a dish; pulses and grains, tofu, nuts, seeds, and tempeh all have great protein content – and are super tasty too. 4. Experiment with flavours and cooking methods. Don’t be scared to combine lots of different vegetables in one dish. Cook them in many ways too; mash them, roast them, marinade them, steam them, fry them, sous vide them! 5. Fill us up! A plain green salad can be tasty but on its own it won’t make for a great dining experience. Make sure your veggie/ vegan options are just as enjoyable and satisfying as the nonveggie dishes. 6. Be aware of non-veggie ‘hidden ingredients’. There are ingredients that may appear to be veggie but in fact aren’t. Worcestershire sauce (which contains anchovies), and certain beers and wines are common pitfalls – but veggie options are available. Many French and Italian cheeses are not vegetarian e.g. Parmesan, but you can easily find suitable alternatives. Make sure you label vegetarian cheese as veggie on your menus. 7. Clearly label. Be sure veggie/vegan options, even desserts, are clearly marked on your menu. It’ll speed up the order process if veggies/vegans don’t have to ask if dishes are suitable for them. 8. Educate your staff. It is so important your customers can access the correct information. Ensure staff know the basics of vegetarian and vegan diets and which items on your menu are suitable or adaptable. The Vegetarian Society Cookery School (www.vegsoccookeryschool.org) has courses running throughout the year, including a Professional Chefs’ Diploma, vegan baking days and bespoke training. 9. Online training. Take advantage of the Vegetarian Society’s innovative online training, designed especially for caterers, to help them make veggies and vegans their biggest fans. Call 0161 925 2000 for details. 10. Free resources and publicity. Don’t forget that caterers can order free resources via our National Vegetarian Week 2018 (14-20 May) website (www.nationalvegetarianweek.org). Share your favourite vegetarian recipes, events or offers on social media using #NationalVegetarianWeek.
Industry News PAGE 5
BELFRY CHEF WINS SILVER AT INTERNATIONAL SALON CULINAIRE Grill restaurant, recently took home a silver medal at the International Salon Culinaire competition.
The International Salon Culinaire is the UK’s largest and most prestigious Chef competition programme. Showcasing terrific skills and talent within the culinary industry, the contest comprises of four competition categories; Salon Display, Skills Theatre, Live Theatre and La Parade des Chefs, the latter being the category in which Webster won silver in the College Canapé Competition.
Having been at The Belfry for over two years now, Webster has gained experience around all sections of The Ryder Grill, as well as working in pastry banqueting and afternoon tea departments at the award-winning resort. Under the tutelage of Head Chef Ryan Swift and Head Pastry Chef Dean Cole, Webster has certainly learned from two of the best around.
The dish that ultimately brought The Belfry man his success was a curry macaroon, goat’s cheese mousse and mango chutney gel that came from some rigorous brain-storming with Ryder Grill Head Chef Ryan Swift. Together they came up with a Birmingham street food theme, inspired by the fact the Balti Curry was originally invented in the West Midlands.
“The Belfry has massively improved my culinary career in many aspects” added Webster, “I’ve learnt speed is crucial whilst still maintaining the highest possible standards.
“It is a real honour to win the Silver Medal at this year’s International Salon Culinaire. The quality on show from all the teams taking part was incredible, which makes this even more special” remarked Webster afterwards. “The competition has massively improved my organisational skills and has changed my outlook on the importance of being on the ball and ready for anything.’’
“I must say a huge thanks to The Belfry Chefs for taking the time to influence me on my final dish and for their support and allowing me to use the resources at the hotel to practise.”
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“The resort has really helped me grow as both a Chef and an individual and if someone told me two years ago I would be where I am now, I wouldn’t have believed them.”
With three top class restaurants including the a la carte Ryder Grill, as well as Sam’s Club House and Rocca’s Pizza Pasta restaurant, The Belfry
Hotel & Resort ensures quality dining for all those staying there. Having been named England’s Leading Resort at The World Travel Awards for three consecutive years, achieving the TripAdvisor Certificate of Excellence and an AA Rosette; The Belfry and The Ryder Grill has developed a name for excellence in the hospitality industry, attracting visitors from all over the world. Set against the backdrop of 550 acres of North Warwickshire countryside, yet still just 20 minutes outside of Birmingham city centre, The Belfry Hotel & Resort is a stunning setting and is the perfect destination for couples or families looking to make use of the vast number of leisure facilities, as well as a hotly sought-after location for conferences, meetings and events. For reservations please visit w w w. t h e b e l f r y. co m o r e m a i l firstname.lastname@example.org The Belfry Hotel & Resort, Lichfield Road, Wishaw, Sutton Coldfield, West Midlands, B76 9PR.
Discover Great New Ideas at Food & Drink Expo It’s not long now until Food & Drink Expo 2018 opens its doors at the NEC, Birmingham on 16 – 18th April. Running alongside Farm Shop & Deli Show, Foodex, The Ingredients Show and NCS, the shows will be packed with over 1,500 diverse suppliers, 250 leading experts and a show floor buzzing with ‘Great New Ideas’. Exhibitors have been uploading a vast range of products launched to the UK market in the last 12 months including ingredients, furniture, storage, drinks, desserts and much, much more.
• A range of botanically brewed,
exquisitely crafted, high strength cocktail syrups
• Versatile counter display crocks that can be flipped to act as platters
• Caribbean rum, spiced with notes
of vanilla, cloves and orange with a subtle infusion of Pembrokeshire
laver seaweed as an extra secret ingredient! So, if you’re seeking fresh thinking for your hospitality business take a look at the entries, cast your vote and register to come along to the show to check out the full spectrum of products. Find out more about Food & Drink Expo or REGISTER for free today!
It’s now time for registered visitors to vote for their favourite ‘Great New Idea’ before 9th April and be in with a chance of winning £250. With over 130 entries for Food & Drink Expo received so far, here’s just a sneak peek of what you’ll find:
• Natural non-GM plant oil that’s universally lifestyle and faith compliant
Holiday Inn Guildford Awarded No.1 Hotel at The VenueVerdict Awards 2017
The 4* Holiday Inn Guildford is a family-friendly hotel offering a peaceful stay just 30 minutes away from Central London. The hotel’s Academy conference centre provides b u s i n e ss g u e s t s w i t h excellent facilities, including 15 adaptable meeting rooms for conferences or events. The hotel also offers a Fitness Centre and Spirit Health Club with an indoor pool, and the Junction restaurant serving hearty British cuisine.
The Holiday Inn Guildford has been awarded No.1 Hotel at the VenueVerdict Awards 2017. BDRC’s VenueVerdict provides the only venue accreditation programme determined entirely by the voice of the customer and based on the meeting experience.
Ben Bridgeman, General Manager of the Holiday Inn Cambridge commented, “I am thrilled our hotel has been voted No.1 in the VenueVerdict Awards 2017. The customer journey and experience is our top priority, particularly for
our conference delegates and business guests. “We pride ourselves on delivering a great service every time and this recognition is a huge honour for me and my hardworking team.” Brett Arscott, Director of Sales & Marketing LHMUK, said “The VenueVerdict Awards are a huge achievement for us and demonstrates our commitment to our existing clients and future corporate partners that our services are the best in the industry. For the Holiday Inn Guildford to achieve No.1 Hotel puts us in great stead for 2018 and beyond.” The Holiday Inn Guildford is part of LHMUK who manage a portfolio of 21 midscale and upscale hotels across the country under global brands Holiday Inn and Crowne Plaza.
www.higuildfordhotel.co.uk Industry News PAGE 7
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4 ACESE EXTENDS BIODEGRADABLE RANGE Popular packaging specialist, 4 Aces has added to its environmentally-friendly range of products as part of a pledge to its customers to provide a wider range of green options in 2018. Alongside its selection of biodegradable paper water cones and its PLA cold cup range, the supplier’s latest compostable PLA hot cups are set to provide the perfect green alternative to single and double wall cups. The 8oz, 12oz and 16oz white cups are now available to order along with compostable sip lids, which complement this offering. David Blake, sales director of 4 Aces, is delighted to have expanded the company’s biodegradable range: “We want to provide added value to our customers by giving them more options and this involves widening the selection of products available that could enable them to reduce their environmental impact. “Sustainable packaging is very much back on the public agenda and
consumers are far more savvy and informed about issues related to the environment. There is a great public spirit that is driving the industry; the end-users most definitely want cups and packaging that are made from sustainable materials and renewable resources.” 4 Aces is also able to meet the demand for tailored products, printing on both single wall and double wall high quality, paper cups, accomodating small and large print runs and delivering to its customers as and when they need the stock items. The company’s highly-regarded direct parcel delivery service, offering a prompt, personal service, regardless of the size of the company or the size of the order, allows customers to get access to the supplier’s complete range of products without the need to hold any of it. Since its launch in 2001, 4 Aces has ensured that its product offering is amongst the widest and most creative, and that its customer service ranks at the highest level, thus guaranteeing the company its status as the UK’s fastest growing provider of packaging products to the beverage and foodservice sectors. For further information on 4 Aces and its products, visit the new website at www.4acesltd.com or call 01992 535774
NEW HEAD CHEF AT WHITE SWAN STRETCHES HIS CULINARY WINGS The new Head Chef at the White Swan in Alnwick has prioritised sourcing as much produce locally, and adding more flair to the hotel’s menu to grow its reputation among locals. Paul Harwood has spent the majority of his recent career working in kitchens in the north east. He spent three and a half years at the Victoria Hotel in Bamburgh as Head Chef. Prior to that he was Sous Chef at the Village Hotel in Newcastle. Dishes on the Winter menu included: Sea bass with a crab, spinach and shrimp risotto; braised featherblade of beef with grain mustard mash, sweet potato and spinach wellington; and Cod loin with king prawns, chorizo and sun-dried tomatoes. Paul has continued to work with the same team as his predecessor, and he feels that he has the right people on board to achieve his vision for the Olympic restaurant and hotel’s bistro, Hardy’s. “I’ve come to the White Swan at a really exciting time – Hardy’s Bistro is gaining a good reputation for modern English cuisine, using locally sourced produce wherever possible,” Paul says. “It’s my aim to build upon this to try and attract even more people from the surrounding areas and further afield.” And despite only taking the job a number of months ago, he is confident that the changes are reaping rewards: “There has been a good reception to the updated menu so far…we are seeing quite a few new faces in the restaurant that have not been to visit us before.”
Getting it right the key questions to ask your hospitality technology supplier What would any restaurant manager say if you asked them if they’d like better control over labour and stock, quicker table turn and a closer engagement with customers? The answer is obvious – and that’s why restaurant management technology is such a growing trend in the industry.
no means a one-size-fits-all situation – after all, every restaurant is unique.
Restaurant POS software represents a step change in the constant hospitality industry battle against rising costs, inefficiency and waste.
Different systems have different facilities, and some can make a huge impact on your operational efficiency. So here are the key questions you should ask your technology vendor before making the investment.
It puts the power in the hands of the restaurateur, quite literally – serving staff use handheld devices to take orders and payments at tableside, while managers gain an end-to-end view of operations online from their mobile or laptop. It also captures important information about guests, including their preferences, enabling establishments to provide the kind of personalised service today’s diners demand. So it’s no wonder that restaurant companies of all sizes – and especially multi-location groups – now rely on restaurant POS software to streamline their operations and ensure survival in today’s difficult trading conditions. But what if you don’t yet have this valuable technology? There are a lot of restaurant management systems on offer, and it’s by
1. Is this a dedicated restaurant POS system? Be specific about you want. POS systems are available for retail, too, but to get all the facilities you need, you should invest in a dedicated system that has been developed to meet the special requirements of restaurants. 2. Course management – can you split courses to help the kitchen, and make changes such as a starter as a main course? This should be straightforward to change, and you should also be able to set the kitchen up so the printer or screen displays the correct information to each station, such as a grill chef. 3. Service management - Can you send from tableside handheld devices to different printers?
the staff, making table turn quicker and the dining experience seamless. 7. Inventory management - Can you control stock down to ingredient level? The best restaurant POS software certainly can do this, tracking the most popular menu items, spotting trends and delivering accurate forecast reports. It helps drive informed procurement and reduces waste. 8. Loyalty management – does the system capture important customer data? This is crucial in improving engagement with your customer, because if you know their preferences you can provide tailormade service and also create email marketing campaigns that will hit the mark. Serving staff should be able to send orders direct to the kitchen, where it integrates with kitchen automation screens or printers so the meal is delivered swiftly. And after the meal, they can take payment at tableside and print out the receipt at a printer in the restaurant – all time-saving activities that please busy diners and help servers create a great guest experience. 4. Menu management - Can you manage the menu for different times of day so staff don’t have a huge menu to deal with? This is important in restaurants that serve breakfast, lunch and dinner, which could mean an unwieldy menu on the hand-held device. With advanced restaurant management technology you can use the job code of the staff member to choose which screen layout is displayed. You can also easily set events to enable or disable menus based on the terminal or area, the employee, the job code, the time of day, the day of the week or even specific dates. 5. Order management - If diners move tables, can you reallocate everything easily? You should look for a system that provides flexible table maps where you allocate specific orders to specific tables. A good restaurant management system will also allow you to transfer the whole or part thereof the ticket, and merge or split tables up. If using Aloha Guest Manager, for instance, it will suggest a table based on wait time and profitability - it won’t suggest a party of three is seated on a four top if it’s next to another four top that can create an eight.
9. Cash management – Can the restaurant POS software track all transactions in full detail? There’s a lot of cashflow in a restaurant business, and it can be hard to keep tabs on. A good system will give full details in real time so your cash position is always immediately visible. 10. Training – how long will it take? The best systems are intuitive to use, and staff can be taking orders within a couple of hours so there’s little disruption. 11. How much will it cost? A restaurant management system can be a major investment, but cloud-based systems represent an excellent ROI because there’s no need to buy expensive hardware – also check out rental schemes with an easy monthly payment. What else should you think about?
6. Bill management - Is it possible to split bills easily for large parties? This is particularly useful for casual dining restaurants where parties are often large. It saves time for both the diners and
You’ll no doubt have plenty more questions on top of these that you want to ask any potential software supplier – your business will have its own distinct requirements. So think hard about what you want to achieve with your restaurant management system, and how you want your staff to use it; what sort of reports will help you run your business efficiently? Then ask your potential supplier to talk about restaurants they already supply, and be sure to seek references. Investing in restaurant management software may be one of the more important decisions you’ll ever make for your business. So take your time, and make sure you make a wise choice. For more information about restaurant POS, please visit www.nfs-hospitality.com
A warm welcome to The Arch London, a luxurious boutique hotel located in Great Cumberland Place. The Arch London is a family-owned hotel; an urban sanctuary which blends Georgian grandeur, English heritage and exceptional modern facilities. An independent hotel that does things a little differently, offering flawless service combined with laid-back luxury surroundings.
THE ARCH LONDON
From the moment I arrived at The Arch London I felt relaxed, I was made to feel very welcome and was greeted by smiles from all staff. Checking in was very quick and easy with absolutely no fuss or waiting around. The Arch Londonâ€™s location is great with Oxford Street and Hyde Park just a short walk away. There are many high end restaurants and bars in close proximity to the hotel. If you are not familiar with the area the hotel staff are happy to help with suggestions of things to do while you are in London.
The room had everything I needed and more from a great variety of soft drinks to the miniature toiletries in the bathroom. The room I stayed in had recently been renovated and the dĂŠcor had a great homely feel which helped me relax why I was staying there. Any requests for extras were dealt with by a member of staff efficiently. Overall I was very impressed with how the room was laid out and most importantly I was able to get my eight hours that night, and could have easily enjoyed eight more! I ate three times while I was staying at The Arch London
in their restaurant Hunter 486. With every meal you could see that the chef paid attention to detail and that everything was of high quality. The fish dishes that were recommended by the restaurant staff were everything and more that I could have wanted whilst dining in London - full of flavour and just enough to satisfy without overindulging. DO NOT MISS breakfast! After a pleasant night of cocktail tasting and visiting a local bar to watch the football, a satisfying breakfast was something I needed and Hunter 486 ticked all the boxes. If you are planning a visit to the capital and want to do it in style and comfort, I would definitely recommend both The Arch London and Hunter 486. PAGE
From weekend hobby to full-time career: How this Camberwell based couple cooked up a fast-growing business
• Only Jerkin’ has expanded to three different recipes. Eventually, we got to a hobby that Jess and I worked on alone London locations, employing a team of 10
• Upgraded financial tools and
increased card payments now encouraging the couple to go completely cashless
• Next stop, Dubai as the business makes international moves
Luke Dawes and Jess Olson are coowners of Only Jerkin’, a street food business that puts a tasty twist on dishes with traditional jerk flavours. The business, which came to life after Luke was experimenting in his kitchen at home, has grown rapidly since being founded 18 months ago. Luke says, “I love cooking with different flavours. I was playing around with my mum’s traditional jerk recipe when I came up with Only Jerkin’s famous dish – our jerk chicken nuggets triple dipped in a ginger beer batter.” They went down so well with my girlfriend Jess and my friends that we continued developing
the point where we thought we’d give a street food business a go and see if others liked what we’d been cooking up.”
In the weekdays, Luke and Jess continued working their full-time jobs – Luke as a psychiatric nurse and Jess as a set designer – and at the weekend the couple hit the markets to bring their street food to the masses. “Our first market was at Rupert Street in Soho. It all took off really quickly and within six months Jess and I knew that we needed to dedicate 100% of our time to Only Jerkin’.” Keen to expand rapidly they started upgrading their equipment and rolling out to new locations. “We now operate in three locations in London and have a team of ten,” says Luke. “Expanding quickly to multiple locations meant it was essential we put the right systems in place. When Only Jerkin’ was
we just accepted cash at our stalls,” says Luke. “But, I knew we were missing out on sales and wanted to centralise all of our finances.” Now, Only Jerkin’ uses iZettle to manage its transactions. Since accepting card payments the couple has noticed an increase in sales. 80% of transactions are card payments at their Kerb Market sites. “Fewer people are carrying cash these days so going cashless is definitely appealing to us,” says Luke. “It would be more hygienic, safer and easier for me to manage.” Luke and Jess have cooked up a storm over the past 18 months and show no signs of slowing down. Only Jerkin’ is about to launch its very own monthly events featuring street food, music, and cocktails. And, it’s already dipping its toes in international waters with a promising franchise opportunity in Dubai.
Nobu Hotel Shoreditch to launch Nobu Café London’s newest Nobu Restaurant, set within the striking Nobu Hotel Shoreditch is delighted to announce the launch of the innovative new Nobu Café in the Lobby Lounge of the hotel, serving an eclectic café menu with an exclusive Matcha bar, London’s only Kinto hand-brew Japanese filtercoffee and a luxurious Nobu-style Afternoon tea. From 7am, Nobu Café will serve a
or coffee, and the option to add a glass
and heavily woven textiles in natural
selection of innovative Asian-inspired
of Veuve Clicquot or a cup of Kinto
tones and shades of ai-zome blue are
pastries and sweets alongside a ‘Nobu
Coffee or Imperial Gyokuro tea, the
juxtaposed against robust surfaces of
Bites’ menu of hot and cold plates
afternoon tea will offer a unique take
patinated metal, making it an oasis of
adapted from some of the restaurant’s
on the British tradition, with dishes
calm in the heart of London’s often
best-loved dishes, and featuring a
hectic East End. As the ‘lifestyle space’ of the hotel, this location welcomes
number of Nobu-style twists on classic lunch items. Highlights include:
• Chicken Karage, Anticucho Den both guests and the public, seating Miso & Pickled Cucumber on
• Wagyu Sliders, Tofu Bun Sourdough • Rock Shrimp Nori Buns • Crilled Tofu, Butter Lettuce & Shiso For further information on Nobu Hotel Shoreditch, please visit the website • Korobuta Pork Belly Tonkatsu Pesto on Shokupan www.nobuhotelshoreditch.com Sando • Yuzu & Kumquat Pound Cake Guests looking for their caffeine fix can
For evening guests, Nobu Café will also
enjoy London’s only Kinto Hand Brew
have an alcohol menu featuring wine
Japanese filter coffee - an innovative
and beer alongside a range of exciting
pour-over method that features a
and original Japanese-inspired, tea-
sustainable stainless steel filter that
based cocktails, including:
allows more of the coffees natural oils to infuse in the cup for the perfect
• Camomile Elixir – Nouaison Gin,
coffee – as well as a speciality Slow
Momoko Chan & Soothe Tea
Drip Cold Brew and an extensive range
• Smoked Sunrise – Mezcal Amores
of IKAATI Artisanal whole leaf teas.
Espadin, Yuzu, Rose Syrup &
These will be joined by a selection of
speciality lattes, fresh pressed juices and iced teas.
• Guringorudo – Matcha-infused Machu Pisco, Green Chartreuse & Green Tea
Continuing with the Nobu mission to embrace its surroundings, Nobu Café
Radiating comfort and warmth, the
will also be launching an exclusive and
Nobu Cafe is an easy-going yet
luxurious Afternoon Tea, served daily
sophisticated retreat. A curated
from 12pm-5pm. Accompanied by tea
collection of timbers, dark toned stone
The UK Food Shows Five shows covering the complete supply chain NEW FOR 2018
16 - 18 APRIL 2018, NEC BIRMINGHAM
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THESE SHOWS ARE TRADE EVENTS. NO UNDER 16S WILL BE ADMITTED. SUPPORTED BY:
Excessive kitchen odours What the law says and how you can comply The issue of bad smells can spread from the confines of your kitchen to the wider world, causing all sorts of havoc and annoyance for nearby residents and businesses. Problems that, perhaps unfairly, could have you running into some problems with the law. With that in mind, here’s how the regulations work and what you can do to stay the right side of them. What the law says Before you think otherwise, smells outside your premises are your problem. The 1990 Environmental Protection Act justifies any complaint made by residents should the odours emitted from your kitchen impact their quality of life. That means if the residents or workers next door have to close their windows to dodge the smell, then there are grounds for complaint. If the council agrees that the smell is significant enough, you’ll be issued with an abatement notice and potentially mounting fines. Such drama was happily avoided by one of Gino D’Acampo’s restaurants, when his pasta bar in London incurred odour complaints from a next-door bank. CK Direct happened to be involved in that particular case, and after installation of the relevant ozone apparatus, the smell was eliminated. It can be as simple as that to fix the problem. What you can do It’s very likely you’re not doing anything wrong. Firstly, know that anything regarding bad odours is in the realm of kitchen ventilation. Specifically the extract hoods above your kitchen equipment, that filter the steam and grease from the interior and expel everything outdoors. Sometimes, without the necessary accessories or maintenance, they can lead to smells being excreted in the immediate vicinity of your building. So even if your ventilation system is all in working order, the smells outside might persist. Here are two options you have to prevent them:
1. Odour control units By far the most potent and cost-effective odour removal comes in the form of odour control units. These are boxes you can fit retrospectively to your ventilation system, that remove odours both in and out of your kitchen. They do so by continually degreasing the air and preventing the build-up of grease deposits. It was this option that was used in the Gino D’Acampo case we mentioned earlier, with excellent results. 2. Vent maintenance Before you invest in an odour control unit, the problem could have arisen due to poorly maintained ventilation that has allowed the build-up of deposits. If this is the case, the problem could be dealt with by a thorough, professional clean. Not only will regular maintenance keep your neighbours happy, it could save you money by improving the efficiency of your ventilation and its lifespan. Stop the problem at its source Bad odours are an occupational hazard, and no matter how well run your kitchen is, they can spring up at any time. By using one, or both of the methods above, you ensure that your kitchen staff, your customers, and all in the surrounding area are kept happy for years to come. To discuss all the options at your disposal, or to get an expert out to assess the condition of your kitchen ventilation system, call CK Direct on 01733 302704 or visit www.ckdirect.co.uk
frst clea r u o nw y k it h oo
Is your duct and venting due a professional clean? td and ge L t c t re i D
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+44 (0) 1733 230 378
Grab a sunny seat on the patio with the family, a cosy candlelit dinner with a Summer breeze, or lunch with a view in a city cafe - there are endless reasons that customers will choose outdoor seating in the warmer months.
who understand that and are willing to accommodate your needs. At i2o Ltd, we have been installing bespoke structures in the UK since 1991, and our vast experience in this industry has given us the tools to provide you the best product and the best service. Every business we work with is completely different - with new ideas, requirements and needs. Give us a call to discuss your ideas today!
However, as we know, those months are all too fleeting in this country. The ‘perfect’ day to eat outside is rare to find - when it’s not too windy, not too hot or chilly, the sun isn’t glaring down but equally isn’t hiding behind clouds. You can optimise the Spring, Summer, and even Autumn months with the right outdoor cover, making your seating accessible and pleasant for the majority of the year. Help your customers catch the ‘Alfresco fever’ and create a glorious environment for them to enjoy your food. You can almost guarantee your restaurant or cafe will become a ‘place to be.’ So what’s the first step in choosing a great terrace cover or awning? The first consideration with most establishments is of course how it looks. You should make sure the cover blends in with your branding and decor - seamlessly creating an extension to your restaurant such that the line between inside and outside is pleasantly blurred. Alternatively, you could choose something that is so polar opposite to your current colours that it dramatically stands out - a good marketing and publicity tool and bound to generate a buzz around your new installation. We work with our partners to provide you a choice of over 170 fabrics and 200 frame colours. Your designs will not be limited by our supply! Secondly - it should be versatile. We know how changeable the weather is, and having a structure that has the ability to change with it would prove to be a great tool and help provide the perfect ambience. Our terrace covers or awnings can be controlled with the touch of a finger, and can be raised or lowered to let in the right amount of sunlight, without creating a disturbance to your customers. Meet the demands set by the weather. Thirdly - have a knowledgable team behind you. No-one knows your business better than you, and you should work with a team
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Hello from Solid Oak Hardwood Furniture!
We are Solid Oak Hardwood Furniture, and we have been creating beautiful wood pub, restaurant and garden furniture since 1923.
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All of our bespoke furniture is made, by hand, to the highest standards by our master craftsman in our workshop in Hartlepool in North Yorkshire. Our top quality hand finished furniture will always provide your customers with a comfortable and enjoyable eating out experience - it is VERY sturdy and won’t collapse when a couple of people sit on them! It is also heavy enough to deter anyone who thinks it may look lovely in their own garden… From children’s picnic tables through to medium and heavyweight traditional style tables, our table sizes range from 1500mm through to 2400mm. All of our tables are created in beautiful iroko wood as standard. The iroko is a large hardwood tree from the west coast of tropical Africa that can live up to 500 years. The wood colour is initially yellow but darkens to a richer reddish brown over time and is a very durable wood. Iroko does not require regular treatment with oil or varnish when used outdoors. We can, of course, also produce all of our furniture in oak if you wish.
A little bit about our bespoke furniture The Gladiator is our heaviest table, and when matched with our Hadrian benches it gives a fabulous stunning standard of strength, comfort and longevity. The Hadrian benches allow easy comfortable seating and fit perfectly underneath the Gladiator. Again iroko is our standard with oak as an option. The Rhapsody is an incredibly comfortable wooden armchair. It has wide arms that both embrace the user and provide a place to put that glass of something - the perfect chair! The Valiant is our wheelchair accessible table. It is a beautiful nine seater table, with three wheelchair accessible positions. The Olympic is fantastically heavy, stable and durable (25+ years). Traditional and beautiful, we can make it in any size you need. Again, it is available in iroko or oak. All of our picnic tables have a 50mm parasol hole as standard. We can create all shapes and sizes of table - small or large, round, square or rectangular. Our tables range from an intimate two seater, ideal for quiet alcoves, up to 10 place settings for larger parties. Tables and chairs are all available in teak, oak or iroko. All of our furniture is made to order in our North Yorkshire workshop by our master craftsmen. All of our longer tables have benches to match and we have a vast choice, from easily portable or really chunky ones. We can also create beautiful tables with inlaid draughts/chess boards, noughts and crosses. We can even install illuminated menus in your tables. Obviously electricity will be required at the table but they look absolutely stunning! All of our furniture is built for beauty, and built to last, by hand, by our master craftsmen on site here in beautiful North Yorkshire.
Please visit our website at www.solidoakhardwoodfurniture.com, or even better, give us a call on 01429 890808 to discuss your requirements.
Outdoor Solutions PAGE 25
The hotel is literally a few minutes’ walk from t station and easy to find with the entrance right
hen you first arrive at La Suite West, from the outside it has the air of an elegant London home. However, as you enter the reception it is decorated to a very high standard with a modern Asian décor theme created by Anouska Hempel, famous for her interior designs. The glowing fire and seating along one wall as the centre point gives the room a lovely homely feel. The staff were helpful and efficient on the reception desk with welcoming fruit for your refreshment. There were lifts available for easy access to the rooms. From the front you wouldn’t imagine how large this hotel is but it sprawls to accommodate 80 rooms. The room from the first impression is luxurious with its design, with a mixture of dark wooden slatted doors / window shutters and its clean white walls. The bed was very comfortable and the beautiful marble bathroom equipped with bathrobes and slippers, even though you don’t really need them with the heated floor. There was a large safe available, large enough for a laptop, and also a table and chairs to cater for a working trip.
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As you investigate further it has state or the art technology. The unit at the bottom of the bed houses a large flat screen TV which rises on a remote control for your comfortable viewing from the bed. Also if the purpose of your trip is site seeing London, then a phone is provided to assist you with information and directions at no additional cost. Wifi was good everywhere we went in the hotel.
the Bayswater Tube t on the corner. The breakfast was cooked perfectly and catered for all tastes. This includes special dietary requirements with a whole range of different types of milk available. If you are Vegan, vegetarian or need gluten free this is the best hotel I have seen to provide for your needs. The best of all was the Afternoon Tea especially for the Vegans amongst us. This was obviously a very popular event as you need to book, which you can do online in advance, as the restaurant just filled up so quickly. For the warmer days there was a terrace, for tea in the sun outside. There was also a fitness centre to unwind with a bit of exercise after your busy day in the City. Or if you prefer a less active approach, in room Spa and beauty services, including a whole range of massages, hairdressing, facials and manicures to name but a few, can be booked The whole hotel was very clean and well-kept and will stick in your memory as just a little bit different from the rest and special.
Outdoor Solutions PAGE 27
UPDATE TAKE A WALK ON THE WILD SIDE WITH THE LATEST ADVENTURE OFFERING FROM BODYHOLIDAY BodyHoliday, the leading health and wellness resort in St. Lucia, has launched a new Adventure Programme for adrenaline junkies.
The Pitons, BodyHoliday encourages guests to push themselves to their limits both physically and mentally this summer.
From extreme mountain biking to waterfall abseiling and hiking up
The intrepid holiday industry is expanding, with an expected
annual growth rate of 46 percent by 2020 (Technavio, 2016) as consumers look for holidays that challenge them as well as teaching them new skills rather than investing time in beachside vacation or run-of-the-mill sightseeing holidays. The programme will allow guests to explore the terrain of St. Lucia off the beaten track, with a range of activities showcasing the island’s natural beauty from lush rainforests to the island’s secluded beaches. The Rock Climbing Adventure offers an empowering physical and mental challenge in one of the most stunning climbing locations in the world. Guests will ascend up Signal Peak on one of St. Lucia’s National Landmarks, Pigeon Island, overlooking the Caribbean Sea. Located on the Eastern side of the island, The Errard Waterfall Abseil allows explorers to experience one of the few accessible waterfalls, with spectacular views of the rainforest. The trail descends across the Dennery River, before entering the heart of the rainforest, where guests will then enjoy the thrill of abseiling down a 66ft-rounded cliff waterfall. The En Bas Saut Trail (Under The Waterfall) is set in the heart of the Edmund Rainforest. It takes guests on a trek through the rainforest on uneven terrain before heading down-hill into a crystal-clear waterfall, where they can enjoy a refreshing swim. For water adrenaline junkies, the new Sailing Club offers guests the chance to race high performance speed yachts, whilst experiencing St. Lucia’s beauty from the sea and exploring the neighbouring island of Martinique. With six Hobie Cat boats, a J/24, and two brand new X-treme 26 racing yachts, BodyHoliday is the only location on the island to offer high speed yachts. Guests will also have the opportunity to hike up St. Lucia’s most iconic landmark and World Heritage Site, The Pitons. The two volcanic mountains, Gros and Petit Piton, stand side by side on the island’s south-west coast. At 798m above sea level, Gros Piton is a challenging climb and at the summit hikers will be able to take in the breathtaking views of the Caribbean Sea, allowing guests to see St. Lucia from a different perspective.
Andrew Barnard, Deputy Managing Director at BodyHoliday, stated: “With the launch of BodyHoliday’s adventure programme, we are looking to offer guests a wide range of activities that encourage them to explore the rest of the island outside the resort and experience the beauty of St. Lucia’s landscape so that they leave feeling energised.” Located on the North West of the Caribbean island of St. Lucia the resort is set in tropical gardens on the beachfront. BodyHoliday is renowned for its unique approach to health, fitness and wellbeing. With an extensive programme of classes and activities – including training with Olympic athletes, quadrathlons and assault courses – health and fitness is a key part of BodyHoliday’s philosophy. It also has an awardwinning spa, with 33 treatment rooms and indulgent experiences from highly trained massage and beauty therapists. Rates start from $500 per person per night, with a supplementary cost applied for the Adventure Programme. For bookings and more information, visit www.thebodyholiday.com.
New! SIMPLE STEAMER AT WORK! Hot Hold and/or Re-Heat • • • • • • • •
Compartment 1 = up to 40 large hot dog sausages Compartment 2 = up to 15 Cobs Minimal deterioration after 2 hr hold Pre-Poached Eggs (not shown) = up to 10 vac packs of 8’s 2 sliding tops for access Temperature Dial up to 110c Capacious water tank/drain on front Simple to dismantle & clean
Small Footprint: Ext. dims: (W x D x H): 255 x 425 x 310 mm Small power: 13amp / 1.0kW
Tel: 01895 272236
Call or email for Dem or more details email@example.com
Thinking of a refurbishment? Opening a new place? We can design, manufacture and install your restaurant or bar interior. We pre-manufacture as much as possible to reduce time on site. Contact us for a quote or to discuss your project.
Tel: 01384 637 825 30 PAGE
Online Beer Distributor to Host an Exclusive Trade Event Featuring Three Titans of the UK Craft Beer Scene. Craft Beer marketplace EeBriaTrade will host Thornbridge, Tiny Rebel and Tempest at their Bermondsey taproom on April 16th On Monday 16th April, nationwide distributor EeBriaTrade will be hosting a free, trade only tasting event with some of the most recognised and respected breweries in the UK. Thornbridge, Tiny Rebel and Tempest will all be bringing their amazing beers to EeBriaTrade’s Bermondsey Taproom to allow bar and restaurant managers, beer buyers and bottleshop owners to try their beers and see why they are so sought after by bars, pubs and restaurants up and down the country. As the UK now boasts over 2000 craft breweries - hotels are looking to be a part of this growing market demand for craft beer, however such a large selection can become a daunting and off-putting endeavour. The online craft beer marketplace EeBriaTrade aims to ease those concerns by showcasing these stalwarts of craft beer that all have accessible, ‘entry level’ beers in their brewing rosters, ideal for those bar managers looking to curate an exciting, consistent and delicious craft beer menu. As well as the breweries - Tiny Rebel, Thornbridge and Tempest - available at the trade event, EeBriaTrade boast over 420 breweries to choose from on their website. Alongside a huge choice, beer freshness is a key focus as their unique, online marketplace
model ensures customers receive the freshest beer at the best possible price due to the fact the deliver directly from the breweries themselves. Hotel bar and restaurant managers also have the advantage to enquire about food and beer pairings as EeBriaTrade have dedicated, and unapologetically nerdy account managers that can guide customers through the site to ensure the best and most relevant beers are chosen. The event will also feature, for the first time at the taproom, cask, propped on the bar, to further celebrate what modern breweries are producing using this classic dispense method. Those in the on-trade can register for free tickets here.
Quote from Matt Stokes - Head of Trade at EeBriaTrade: “We love bringing breweries down to our taproom and showcasing the best beers they have to offer. We normally champion smaller, more upand-coming breweries for our events but this time we’re highlighting more recognised craft breweries in the UK are still producing some of the best beers in the UK. The event will give those venues - like hotels and restaurants - looking to get some craft beer, perhaps for the first time, on their taps or in their fridges the chance to try these stalwarts of the UK craft brewing scene.”
THE CHELSEA HARBOUR HOTEL LAUNCHES ‘TRAVEL THROUGH TIME’ AFTERNOON TEA IN COLLABORATION WITH WHITTARD OF CHELSEA – The Chelsea Harbour Hotel creates new afternoon tea highlighting the history and development of the popular afternoon repast – specifically for Queen Elizabeth II’s coronation; and brie and purple piccalilli, a quirky take on the classic British teatime treat.
This month, The Chelsea Harbour Hotel is launching a Travel Through Time Afternoon Tea in partnership with Whittard of Chelsea, taking guests on a journey through the history of afternoon tea, from its advent in 1840 by the Duchess of Bedford through to the present day. The perfect treat for any day of the week, the Travel Through Time
Afternoon Tea comes with a selection of sandwiches and desserts from various periods throughout history. The delicious menu includes finger sandwiches filled with classic and contemporary delights such as; salmon and cucumber, a modern twist on the quintessential cucumber sandwich created in the 1700s; coronation chicken, a sandwich created in 1953
The theme continues with the selection of desserts on offer. Guests can expect to enjoy sweets such as; flummery, a traditional jelly-like dessert made from oatmeal and originating from 1623 with a delicious rhubarb twist; passionfruit and berry egg, a creamy passionfruit mousse topped with a seasonal berry selection and inspired by the 1885 Fabergé egg; and a chocolate rainbow cake fashioned in the shape of the gnomon of a sundial pointing to four o’clock, the traditional time to enjoy afternoon tea. All of which will be served on a bespoke, time machine-inspired afternoon
tea stand complete with dry ice making for a truly magical experience. Located in the heart of C h e l s e a , T h e Ch e l se a Harbour Hotel is a luxurious, five-star hotel that boasts panoramic views over Chelsea Harbour Marina and the River Thames. The hotel’s harbourside restaurant, Chelsea Riverside Brasserie is perfect for indoor and alfresco dining while taking in the stunning views. The Travel Through Time Afternoon Tea at The Chelsea Harbour Hotel costs £28 per person, or £38 with a glass of champagne. For further information and hotel reservations, visit www.millenniumhotels.com.
authsmokecook.pdf 1 30/01/2018 16:49:37
treat your customers to a taste of barbEQue heaven
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TANQUERAY LAUNCHES EXCITING NEW GIN CRAFTED FROM SEVILLE ORANGES
Tangy and sweet, TANQUERAY Flor de Sevilla is perfect for superb summer cocktails Made with all the glory of Seville’s sun-soaked oranges, TANQUERAY Flor de Sevilla is a one-of-a-kind gin perfectly crafted for bartenders to create a fresh and exciting evening aperitif. This sophisticated gin, with its tangy sweet profile, tangerine notes and hints of juniper and coriander, makes for the perfect summer twist on a G&T. The soft golden amber and red orange tones evoke every sunset that made you stop and take a moment and the bittersweet taste takes you straight to the iconic orange groves of southern Spain.
While TANQUERAY Flor de Sevilla is an exciting new addition to the gin landscape, the use of Seville oranges goes back to TANQUERAY’S roots when founder Charles Tanqueray used these world-famous oranges in his original 1830s recipes. Anita Robinson, Europe Category Director for Gin, said: “TANQUERAY Flor de Sevilla is something really new for the world of gin and reflects our love of innovating with flavour. We’ve matched the quality of 200 years of TANQUERAY heritage with a fresh new flavour that captures the spirit of Seville in a perfectly balanced gin. The result is incredibly exciting and we’re sure that bartenders everywhere will enjoy bringing a little bit of Seville into their customers’ lives this summer.” Impress customers by creating a fresh, new twist on a G&T by using TANQUERAY Flor de Sevilla and tonic, garnishing with a slice of Seville orange. If you are looking to create a sumptuous evening aperitif our TANQUERAY Flor de Sevilla Negroni is the perfect serve; with red herbal liqueur and sweet vermouth, garnished with a slice of Seville orange, complementing the sundrenched flavours of this sweet tangy gin. Tanqueray Flor de Sevilla has an ABV of 41.3% and will retail at £25. Tanqueray Flor de Sevilla will be available in Spain and UK from April with other markets (Global Travel and Canada) releasing the variant from May.
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