Restaurant Update - April 2019

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The latest news, products and services from the restaurant industry, for the restaurant industry April 2019

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Former Deliveroo driver wins Classic Lodges chef award

Salcombe Gin Launches New Voyager Series ‘Island Queen’ In Collaboration with Monica Galetti

April 2019

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Industry News EPOS Alfresco Dining & Outdoor Solutions

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Catering Equipment Recommended Suppliers



EzCater Buys Monkey Group to Bolster Catering Marketplace EzCater, the world’s largest online catering marketplace, announced it has acquired Monkey Group, an enterprise software, training, and insights company, and developers of MONKEY, the cloud platform for takeout, delivery, and catering. The acquisition marries the world’s largest online catering marketplace with the world’s most popular catering management software. Catering, the largest growth opportunity for most restaurants, requires a dedicated suite of solutions. More than 60,000 restaurants and caterers already use ezCater’s platform to grow and manage their catering business; more than 8,000 use MONKEY to manage their off-premises channels. Now, ezCater’s fully integrated marketplace and software platform offers restaurants and caterers more catering orders than any other source, plus best-in-class catering software, expertise, and data. Integrations with POS, loyalty, and back-of-the-house systems allow orders and data to flow across their entire operation. “ezCater’s and Monkey Group’s strengths line up exceptionally well,” says Stefania Mallett, Co-founder and CEO at ezCater. “Combining Monkey Group’s industry leading offerings with ezCater’s nationwide online marketplace, expert marketing engine, and APIfirst platform results in faster, more profitable growth for restaurants.” Erle Dardick, Founder and CEO of Monkey Group, added, “Our customers tell us they want more orders, and ezCater’s marketplace drives growth for so many restaurants. We’re thrilled to join forces to help food service operators thrive even more.” Brands who use both platforms, including Einstein Bros. Bagels, McAlister’s Deli, Moe’s Southwest Grill, and Schlotzsky’s, will benefit from new POS integrations and streamlined data flow between the two companies’ systems. “We have partnered with both ezCater and Monkey Media for years, and each individually has been integral to the strategic growth of our catering business,” adds J. Brandon Turner, CFO at Coffee & Bagel Brands, owners of Einstein Bros. Bagels, Caribou Coffee, and more. “We look forward to seeing what these companies can do together to unlock further catering growth for us.” The Vancouver-headquartered Monkey Group, now operating as MonkeySoft Solutions, Inc. (MSI), will maintain its existing brands, MONKEYMEDIA Software, The Catering Institute, and Off-Premise Insights.

4 PAGE Industry News

HIT Scotland announces The Fairlie Scholarship Recognising Andrew Fairlie’s significant contribution to the hospitality industry, Hospitality Industry Trust (HIT) Scotland has unveiled details of the inaugural Fairlie Scholarship, a career-changing opportunity for aspiring chefs in Scotland.

Launched in February at the HIT Talent Conference 2019, the Fairlie Scholarship had been in the planning for some time with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity with which he was closely associated. Sponsored jointly by HIT Scotland, the Scottish Government and Gleneagles, and positioned as one of the ultimate scholarships any aspiring chef could receive, the Fairlie Scholarship will be awarded annually both to a male and female chef in light of Andrew’s unwavering commitment to diversity in the kitchen.

As the first, and youngest, recipient of a Roux scholarship in 1984, Andrew recognised the life-changing opportunity such an award provides. It is hoped that the Fairlie Scholarship will complement the incredible Roux scholarship protocols with a Scotland focus. The scholarship, run through HIT Scotland, will recognise two outstanding individuals who are forging ahead with their culinary career and either studying and/or working in Scotland. The recipients will gain industry-wide recognition as Fairlie Scholars and experience once-in-a-lifetime opportunities such as a practical stage in an international kitchen, a placement at the Culinary Institute of America and at Restaurant Andrew Fairlie at Gleneagles. In support of the Fairlie Scholarship, First Minister Nicola Sturgeon said: “Andrew Fairlie was taken from us far too soon. Yet his contribution – to the food industry, and to Scotland – will always be remembered. We are determined to ensure that his legacy endures.” Having worked closely with Andrew on the development of this scholarship, David Cochrane, chief executive of HIT Scotland, added: “In a world where honesty, integrity and sheer hard work to achieve success are not always apparent, Andrew Fairlie summed up these qualities in abundance and influenced many chefs locally, nationally and internationally.” Gleneagles and Ennismore’s CEO, Sharan Pasricha, said: “Andrew Fairlie was a treasured part of our Gleneagles family, whose remarkable talents, passion for excellence and unwavering efforts to nurture the talents of others inspired the wider team every day. Through our co-sponsorship of this scholarship alongside the Scottish Government, we’re proud to ensure the flame that Andrew established continues to burn as we support and celebrate the next generation of world-class chefs in Scotland.”

PizzaExpress refresh Oxford Circus site in new brand proposition Casual dining operator PizzaExpress has relaunched its Oxford Circus site in a significant rebrand that could inform the rest of the firm’s pizzerias. The site has been redesigned to make the open kitchen centre stage, while also offering 137 covers and the company’s first defined bar space. This will be accompanied by cocktails including a ‘Peroni Spritz’ and a Bloody Mary that uses the pizzeria’s passata as a base.

grab-and-go by-the-slice brand Za in London’s Fenchurch Street.

The move has been accompanied by the launch of workplace initiatives including a new leadership programme, uniform and style of service.

Zoe Bowley, managing director at PizzaExpress, said: “Indepth consumer and market research has helped us develop a new offering, which not only stays true to our incredible heritage and Peter’s original vision for the brand, but also helps us understand the critical elements to ‘future-proof’ the business.

It comes as the company looks to reimagine its brand offering after more than 40 years in the casual dining market. Earlier this month the firm launched its new

“We’re extremely excited to be unveiling both our Langham Place, Oxford Circus and Leeds Arena pizzerias and look forward to taking learnings from this launch”.

Kanishka, Atul Kochhar’s latest restaurant opens in Mayfair Atul Kochhar, the first Indian chef in the world to receive a Michelin star, officially opened Kanishka on Mayfair’s Maddox Street last week. His first venture with Tina English, another recognised innovator of London’s Indian dining scene, Kanishka aims to explore lesser known regions of Indian food, showcasing cuisine from the country’s more remote territories and borders. Kochhar first hit the London spotlight upon winning a Michelin star at the acclaimed Tamarind of Mayfair in 2001. He left to open Benares in 2002, which was awarded its own Michelin star four years later. Now a celebrated restaurateur, television personality and cookery book author, Kochhar attributes his success to his use of regional Indian flavours alongside the best British produce, a practice which he will develop further in his latest venture. Kanishka showcases the cuisine of territories previously unexplored b y L o n d o n ’ s re s t a u r a n t s , particularly the mountainous Seven Sister States in the North-

easternmost region of India – namely Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura and Mizoram. Kochhar’s menu explores the flavours and cooking methods of the states, with techniques such as salting, smoking and fermenting made necessary by the remoteness of the region. The influence of bordering countries such as Nepal, China, and Bangladesh is also explored through the use of ingredients like soya, raw meat, dumplings and noodles. Using seasonal and locally sourced British produce where possible, signature starters include the likes of Gangtok momos filled

with Kentish lamb and served with fermented vegetable chutney and Tibetan guinea fowl thupka, a classic North-eastern noodle and meat soup with coriander and green onion. Mains include a Seafood Alleppey Curry, a dish of pan seared seafood and coconut and turmeric sauce, before desserts such as a Tandoori fruit custard, pistachio bhoora, which uses a Tandoor to cook seasonal fruit alongside Kashmiri saffron custard. Not to be overlooked, drinks are a key element in Kanishka’s offering, with expert mixologists at the bar creating standout serves that make it a destination in its own right. Kochhar and English are delighted to be working together, bringing their wealth of knowledge in the Indian dining sector to the new site.

Industry News PAGE 5



Rendezvous hotel to launch ‘Eco Swan’ restaurant boat The Rendezvous hotel in Skipton is to launch a £300,000 electricpowered restaurant boat on the Leeds and Liverpool Canal. The Eco Swan, which is due to enter service this summer and will be moored on the canal alongside the hotel, will be 18m in length and seat up to 60. Designed to be both a restaurant and a function space, food will be cooked in the hotel kitchens and brought aboard to be prepared in a purpose-built galley area at the rear of the boat. The 20kw motor will be powered by a bank of sealed, rechargeable batteries and the cabin crew and bar staff will be made up of hotel staff, accredited by the Maritime and Coastguard Agency. Owner of the Rendezvous hotel, Malcolm Weaving, said: “In 2018 we introduced a new dinner cruise option for our groups and other guests using a boat from a local trip boat owner. This proved extremely popular… However, I was keen to have a boat of my own that we could use both as a restaurant and for functions. “Because we’ve been developing the hotel’s eco-friendly credentials, including the introduction of a biomass heating system and electric car-charging points, I wanted the new boat to be fully electric, hence the name ‘Eco Swan’… Not only will it offer a peaceful way to see more of the wonderful scenery in this part of Yorkshire but it will also provide an additional function space for the many groups who choose to stay with us during the year.”

Celebrate 10 years of The Clink Restaurant at HMP High Down with Surrey Life magazine on Tuesday 21st May. Join us for a three course lunch prepared and served by three Surrey chefs including Dan Britten, Paul Baker and Steve Drake and our prisoners in training. 6 PAGE Industry News

Celebrating 10 years of The Clink Restaurant at HMP High Down Each chef will take on a course – starter, main and dessert – and will work with our prisoners who are training towards their professional City and Guilds qualifications.

• Paul Baker, Chef Proprietor at Kinghams Restaurant in Shere

Enjoy a mocktail on arrival and the chance to hear how The Clink Charity’s concept has now expanded to three more restaurants, a training garden, an events catering business and a cafe.

• Steve Drake, Chef Creator at Sorrel in Dorking

Tickets cost £39.95+booking fee to purchase click here

The three chefs are: • Dan Britten, Private Chef

European restaurant Gezellig to open in Holborn in May New European restaurant Gezellig will open with a carefully created wine list in Holborn Town Hall, London, in May 2019. The restaurant, which takes its name from the Dutch word for an atmosphere that allows good times to happen, is backed by restaurateur Rebecca Mascarenhas, co-owner with chef Philip Howard of Richmond upon Thames’ Sonny’s Kitchen and Michelin-starred London restaurants Elystan Street and Kitchen W8, and sole owner of HomeSW15 in Putney. The concept is a collaboration between sommelier Wieteke Teppema and chef Graham Long, with James Comyn leading front of house. Teppema, Long and Comyn have all worked together during their careers, with CVs including London restaurants the Square in Mayfair, Elystan Street in Chelsea, Pied à Terre in Fitzrovia and the Ledbury in Notting Hill. Comyn explained: “We wanted to get together to create the food we like to eat, the wine we like to drink, and the relaxed atmosphere where we would be happy to spend all of our time. As much as Gezellig will be about great food, we do also want to craft a bit of a drinking den.” Teppema added: “We are all wine lovers, and our list will be priced to be drunk and enjoyed. If we like a wine, it will go on the list. If customers enjoy the classics from Germany, Burgundy, Piedmont and the Rhone Valley, then they will be delighted with our selections… and the odd orange wine may also find its way onto the list. And we are looking at lots of fine wine but without the high price tags.” Long will offer a classical menu with influences from throughout Europe. He said: “It’s not about dressing up dishes, rather letting the produce speak for itself, and not being afraid to keep things simple.” Dishes will include pot-roast turnip, duck hearts, liver parfait, sorrel and sweet duck broth; roast loin of cod, crisp polenta, fresh crayfish, sweetcorn, bisque and wild fennel; as well as roast loin of suckling pig, crispy belly and braised shoulder, anchovy, monk’s beard and Jansson’s temptation. As well as an à la carte menu, the restaurant will offer a set lunch at £25 for two courses, and the bar will offer a menu of snacks and small plates. Housed in Grade II-listed Holborn Town Hall, the two-storey restaurant will have 50 covers and bar top seating for 15, as well as two private dining rooms. A bar area will be on the mezzanine level, overlooking the restaurant. A wine list of approximately 350 bins will start at £25 a bottle, with around 20 available by the glass from £5.

Japanese whisky giant Suntory brings Haku Vodka to the UK Suntory, that heavyweight of Japanese whisky, first made its mastery of white spirits known in the UK when it rolled out Roku Gin in late 2017. Now the producer is back with Haku Vodka, set to make its UK on-trade debut next month. Haku claims Japanese white rice as its neutral grain of choice, and production starts in Kagoshima, Kyushu, a region known for its rice spirits. There, the rice is fermented with koji to make the mash, which is then distilled twice in both pot and column stills. The process is finished in Osaka, where it’s blended and filtered through bamboo charcoal in a process ‘unique to Suntory’. The result, according to the brand, is a liquid with a soft, delicate aroma; a rich, subtly sweet palate with a complex rice flavour; and a smooth finish with lingering sweetness. It’s recommended neat, on the rocks or in the Haku-Hi, a simple serve with chilled soda water and lemon peel. Haku first made an entrance to the US market in October of last year. Thankfully, Suntory didn’t keep bartenders this side of the pond waiting too long – we have a feeling this is one to get your hands on.

Industry News PAGE 7



FORMER DELIVEROO DRIVER WINS CLASSIC LODGES CHEF AWARD A chef at Bagden Hall Hotel who was a delivery driver for Deliveroo less than a year ago has won the Classic Lodges Junior Chef Award.


hris Pendlebury was a delivery cyclist for Deliveroo while he was studying Psychology at Leeds University. Two years into the course Chris decided that it wasn’t his real passion and where he saw his future career, so looked for apprentice roles within restaurants and hotels on a government website. For the competition junior chefs from all ten of the Classic Lodges-owned hotels were given two months to research and practice a dish from a box of ingredients. Chris cooked a fillet of Sea Bream wrapped in thin potato with a moule mariniere, creamed leeks and a fennel and lemon salad. His prize was a set of knives and a Heston Blumenthal Fat Duck cookbook. “Head Chef and mentor, Scott Oldroyd helped to develop the dish. Scott is a fantastic teacher – I couldn’t ask for a better mentor, he says. “I love the variety the role gives me. No two days are the same – there is something different to do every day including devising dishes for banqueting,

a la carte and fine dining. It enables me to be creative and do some cooking every day which is what I love. The knives are fantastic – I am looking forward to trying some of the weird and wonderful dishes from the book!” General Manager of Bagden Hall Hotel, Caroline Gleeson, says Chris has an exciting future ahead of him: “Chris has a real natural flair for cooking and it’s great to see him recognised so early in his career. He is a fantastic addition to our excellent kitchen team and Scott rates him very highly. Together they are cooking interesting, modern cuisine for guests to The Glendale restaurant.”


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Salcombe Gin Launches New Voyager Series ‘Island Queen’ In Collaboration with Monica Galetti Steeped in heritage and provenance, Salcombe Gin is releasing the latest addition to its award-winning Voyager Series, ‘Island Queen’, on 28 March 2019. This new exceptional gin has been developed in collaboration with acclaimed chef Monica Galetti and is named after a famous Salcombe Fruit Schooner from the 19th century fruit trade.


The ‘Island Queen’, which was built in Salcombe in 1853, braved the harshest of conditions in its quest for enticing tropical fruits and botanicals, with the ultimate prize at that time being the pineapple. Monica Galetti, who is perhaps best known as judge on MasterChef: The Professionals and is half of the husband and wife duo behind Mere in Fitzrovia, comments: “I’m so excited to be working with Salcombe Gin to create a gin for their fantastic Voyager Series. I’ve been a fan of their signature gin for a while and loved the quality so much I serve it at the bar of my restaurant Mere. When Salcombe Gin approached me, I thought this was the perfect opportunity to create a gin that reflected my culinary style and heritage in the Pacific Islands. The gin is truly tropical, inspired by the ocean with notes of freshly cut pineapple, sweet mango and coconut in perfect balance with traditional juniper.” Monica continues: “I wanted a name that would reflect the trading history of all the incredible fruits and botanicals brought to the UK and found ‘Island Queen’, one of the Salcombe Fruiters, and knew that would be the perfect fit! Using the finest ingredients, along with Salcombe Gin’s exceptional distilling knowledge, I feel we’ve created a gin I’m really proud to put my name to.” Angus Lugsdin, co-founder of Salcombe Gin, comments: “It is a huge privilege to be working with Monica on this collaborative Voyager Series gin. Monica is such a talented chef and immediately understood what we were trying to achieve. With the incredible history linking Salcombe to the pineapple trade and the tropical influences in Monica’s cooking it could not have been a more exciting partnership, which has resulted in a highly distinguished gin for our portfolio.” ‘Island Queen’ is a rich, balanced and totally tropical gin with freshly cut pineapple, sweet mango and coconut on the nose at first followed by waves of green citrus and a hint of manuka wood smoke and spice to finish. The palate is bursting with fresh pineapple, tropical lime and fruity spice from pink peppercorns. Traditional juniper provides structure in the background partnered with the rich earthiness of angelica and green cardamom. The finish is lingering with sweet smokiness offset by the freshness of the lime. The tropical fruits are ever present but beautifully balanced with the more traditional gin botanicals. To capture the tropical aromas and enticing flavours of the Caribbean and South Pacific, the fresh pineapples were at first slow roasted and smoked over manuka wood in a traditional Kamado oven, before steeping the flesh in English wheat spirit for 72 hours. The cooking process helped break down the cell walls in the pineapple allowing the flavour compounds to be more readily released into the alcohol. The pineapple infused base spirit was then distilled along with the remainder of the botanicals and Dartmoor water according to the London Dry Standard on ‘Provident’, a traditional Arnold Holstein 450l copper pot still. Angus continues: “By steeping the pineapples in the base spirit, we have captured the freshness of this magnificent fruit along with the sweet smokiness from the manuka wood. The mango and fresh lime peel add further tropical notes along with a green freshness and subtle anise. Macedonian juniper is used in the same quantity as our flagship ‘Start Point’ gin and provides a foundation on which to build the flavours and aromas with the green cardamom again helping lengthen the finish on the palate.” Salcombe Gin Voyager Series ‘Island Queen’ is the fourth in a collection of limited edition gins developed in collaboration with world-renowned chefs or iconic winemakers, each of which reflect their individual personality and style. The Voyager Series commenced with ‘Arabella’, created in partnership with Michael Caines MBE, followed by ‘Mischief’ in collaboration with Mark Hix MBE and ‘Guiding Star’, a partnership with Niepoort. Salcombe Gin Voyager Series ‘Mischief’ has just been awarded ‘World’s Best Gin Design’ in The World Gin Awards 2019 and ‘Arabella’ has been named ‘Best New Launch Design’. Limited to 2,500 bottles, ‘Island Queen’ is presented in a stunning white ceramic bottle made in the UK featuring an embossed outline of the iconic gin pennant and a bespoke debossed copper stopper commissioned for this series. The label is in striking yellow, reflecting the vibrant pineapple characteristics of the gin. Salcombe Gin Voyager Series ‘Island Queen’: a collaboration with Monica Galetti is priced at £65 per 50cl bottle. Available online at, from the Salcombe Gin Distillery and Victuallers, Fortnum & Mason, Harvey Nichols, Selfridges and at selected independent retailers from 28 March 2019. Monica will also be serving ‘Island Queen’ at her restaurant, Mere, Fitzrovia, London. PAGE




FRI-JADO UK LAUNCHES MD ‘EYELINE’ HOT FOOD MERCHANDISERS Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a new range of heated multi deck (MD) ‘Eyeline’ merchandisers. The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets. The driving factor in the development of the heated cabinets has been the high visual impact of merchandise. To this end, the sloping display shelves are positioned at eye level, attracting the attention of customers and promoting impulse purchases. Additional impact is provided by an attractive curved profile, panoramic glazed end walls which allow 180° product visibility and canopy lighting. Cabinet aesthetics may be further enhanced with customised branding and livery on the canopy and shelf ticket strips. The MD ‘Eyeline’ merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The range includes 600 mm, 1000 mm and 1200 mm cabinet widths, all of which feature three tier shelving, allowing


operators to specify a solution with a capacity which best meets their sales volume. The MD ‘Eyeline’ merchandisers incorporate Fri-Jado’s proven and patented Hot Blanket holding technology. Hot air is blown from the front of each shelf and is circulated over the shelf surface, before being recycled into the unit. Product is held within a blanket of hot air to deliver a consistent and food safe holding temperature of 65°C and above. The accurate and stable holding temperature maintains cooked food at perfect quality and appearance for at least four hours, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. The air curtain technology on the front of each shelf retains hot air within the unit, reducing cabinet air spillage, to create energy savings of some 20%. The plug and go units require only a 13 A power supply and are castor mounted, allowing them to be easily relocated on the sales floor to meet changes in merchandising requirements. Additional features

include a bump rail to prevent cabinet damage from shopping trolleys and a temperature display on the customer side of the unit. Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated: “The MD ‘Eyeline’ merchandisers provide a standalone solution for the display of hot, pre-packed snacks and meal solutions. They are particularly suited to food to go operations, combining aesthetic presentation and optimum visibility of merchandise, to promote impulse purchases. For operators seeking to provide a broader menu offer, MD ‘Eyeline’ models may be suited with our complementary range of chilled and heated, self-service and serve-assisted counters to create comprehensive food to go stations.” Fri-Jado UK’s product range is supported by its sister company, Tec Line Limited, which offers a comprehensive installation, commissioning and maintenance service, providing customers with a single source of supply and total peace of mind for after sales support.

At Grants Oak Smoked, working with chefs and restaurants has always been at the heart of what we do. When Jonathan Brown founded the company, aged just 16, he began supplying Lake District chefs with single sides of smoked salmon. Now Grants supplies awardwinning smoked salmon and other products to hotels, retail chains and caterers around the globe. While our range of smoked salmon is designed to meet all menu and price per plate requirements, it has some things in common. We only ever use fish from suppliers with the highest possible environmental and aquaculture standards, and all our Atlantic salmon is then cured and smoked the traditional way, using real oak chips. Grants’ premium product, our Traditionally Smoked Rope Hung Salmon, is widely-recognised as being among the world’s best.

hours. They are then individually rope hung and smoked for three days in a brick kiln using oak chips from Scottish whisky barrels. The smoked salmon is then allowed to rest, before being hand sliced if required. The rope hung can already be found in five-star hotels and restaurants, being used by the most discerning of chefs. Other products in our range - all produced on the edge of the Lake District - include sides of prime hot smoked salmon, salmon mignons and other versatile, healthy and nutritious choices for today’s health-conscious customers.

From the finest tasting menus to The salmon are hand chosen by our sandwiches and breakfast buffets, master smoker and hand-trimmed, Grants makes the finest smoked and then cured in sea salt for 24 salmon to meet your requirements. For further information contact or call on 07551278150. Visit for more details. PAGE




Easter Menu (available 14th April to end of May)

• Mackerel ceviche in coconut milk, cocoa nibs, coriander, lime and red peppers

• Raw and cooked asparagus

with quail’s egg and parmesan

• Jumbo prawns, cauliflower risotto with white chocolate and verjuice

• Venison, celery pont neuf and

Bustronome’s Easter Menu Adds

Fifth Dimension Bustronome is a unique, fine-dining tour of London on a glassroofed bus! A great way to enjoy the sights and lights of London whilst catching up with friends and sharing a gourmet meal.


ith Easter around the corner, all we can think about is chocolate. And eggs. And hunts. So, this year we are taking guests on board Bustronome London to another dimension. Our new menu revolves around chocolate and runs to the end of May. For added entertainment we are launching our kids activity booklet simply colour in the famous landmarks we drive past to win an egg! And if that wasn’t enough chocolate, we have partnered with Fifth Dimension Chocolates to provide an exclusive Easter Egg trio of salted caramel encased in white, milk and


dark chocolate. Our gift to all diners over the long Easter weekend! These are luxurious, handmade chocolates from an international award-winning UK-based chocolatier, using exclusively fine-flavour single-origin cacao from Bolivia and Dominican Republic. The sugar used in the salted caramel Easter eggs is Panela - unrefined cane sugar from Colombia. Dine with us over Easter and you will also get a 15% discount on your next online purchase from Fifth Dimension Chocolates.

dry cranberry, chocolate sauce

• Goat’s cheese with

honey and fresh pear

• Bustronome Easter Egg Easter Tours

• Lunch runs from 12.15 -

14.00 and costs from £65 to £85 with full wine pairing

• Afternoon Tea runs from

15.00 - 16.45 and costs from £60 to £72 with Champagne

• Dinner runs from 19.15 -

22.00 and costs from £105 to £150 with full wine pairing

The Stafford London to open Sicilian-inspired restaurant Norma this summer

Norma to open on Charlotte Street, Fitzrovia with chef Ben Tish at the helm The Stafford London will be launching its first independent restaurant project this summer under the direction of The Stafford’s Culinary Director Ben Tish. Norma will be inspired by the food and culture of Sicily with particular emphasis on the Moorish influences on the Island’s cuisine.

three floors: the bottom two will be dedicated to the restaurant and a first-floor cocktail bar with the top floor a private dining space. There will also be a crudo bar at the entrance of Norma, serving up the freshest seasonal raw seafood, dressed in delicious olive oils and other flavourings.

Norma will be contemporary and provocative, whilst embodying the celebrated old-school Italian hospitality and charm. It will take inspiration from the grand café culture found in Sicily, the largest island in the Mediterranean Sea and celebrate the richly influenced cuisine of the Island. This includes Moorish ingredients and produce, a style of cuisine in which Ben is well versed following his time with the Salt Yard group.

The main menu will feature modern Sicilian-inspired dishes using seasonal Italian and British produce, from a selection of anti-pasti and pastas, to larger grilled meat and fish dishes. Upstairs in the private dining room, guests can order large family-style sharing dishes including whole fish and platters of seasonal vegetables. The restaurant will offer all day dining, serving food until 10.30pm.

The new restaurant will be housed in a converted characterful townhouse on Charlotte Street, split across

The Stafford London’s General Manager, Stuart Procter said: “We are delighted to be launching Norma in the vibrant area of Charlotte Street,

following the successful launch of The Game Bird in 2017 and the relaunch of our renowned American Bar in 2018. Norma will be a great addition to the already strong restaurant offering at The Stafford and we are looking forward to bringing the exceptional levels of service for which we are already known, to a brand-new concept and location.” Speaking about the new restaurant, Executive Chef, Ben Tish, added: “I’m really excited about launching Norma with The Stafford team, as it’s a concept I’m passionate about and have been working on for a while. I’m intrigued by Sicily and the Moorish influences found in its culture and architecture, and Norma has been inspired by much time eating and drinking though this part of the world.” Norma is due to open this summer, further details to follow.

Norma PAGE 15



The 7 Attributes Of A Great Restaurant Consultant Most restaurant owners will reach out to a restaurant consultant at some point in their restaurant’s lives. Some will understand the enormous wealth of experience that a restaurant consultant can bring right at the very beginning of their restaurant’s journey, giving themselves the best chance of success.

experienced, to have a firm and updated grasp of every single aspect of restaurant management including strategy, revenue models, operations, branding, marketing and sales.

Others might risk it alone in a make-or-break restaurant industry or wait for trouble to strike and then try and problem-fix by enlisting the services of a restaurant consultant.

Restaurant consultants can really help to plug knowledge and expertise gaps, so that restaurant owners are able to give their businesses the right foundations for success and put themselves in an optimal position to accelerate growth. It is, however, critical to know what to look for in a restaurant consultant, so that you choose the best team to help fast track the growth of your restaurant.

What is certain is that a restaurant, like any business, to succeed requires a team of experts with an incredibly diverse set of skills. It is impossible for any restaurant owner, however


Here are seven things you should look for when choosing a restaurant consultant to help your business: An Entrepreneurial Mindset Entrepreneurial experience from any consultant or consultancy is like gold dust. Someone who has had the experience of building their own company or business will be able to understand first-hand the principles of success and be able to apply this to your restaurant. They will not only be able to come up with real solutions from experience – they will also be more inclined to challenge your thoughts, rather than just blindly project-manage, so that the very best and most effective solutions are found for your restaurant’s challenges. This does not necessarily have to be someone who has owned a restaurant, just someone who has some form of entrepreneurial passion and personal experience.

operations, financials and marketing interconnect and add enormous amounts of value across the whole business. A company that has a team of experts on board, will have more experts to draw experience and expertise from than a one-man consultant.

A Proven Track Record Choose a restaurant consultant that has the expertise and proven track record in exactly the area you need help with, to complement your own strengths. So if you are more confident on the operations side of things – but are clueless to the subtleties of restaurant brand building and marketing – make sure your consultant has these strengths in abundance.

Someone Who Challenges Your Vision

With Knowledge & Contacts To Share

Choose a restaurant consultant that can listen to your vision, but who has the courage to step back, critique it and shape it so that it can become commercially viable. A good restaurant consultant should be a strategy and ideas person, one who can use their entrepreneurial experience and enthusiasm to understand where you want to go and ADD to that vision to make it bigger and better than what you could have come up with yourself.

Great restaurant consultants are eternal students; they keep an eye out for innovation in products and services within the restaurant space and are a source of new ideas that they can bring to their clients. They are also extensively networked and can bring to your restaurant a range of vetted companies from tableware suppliers to interior designers, accountants and technology providers.

Cross Industry & Sector Experience Work with a restaurant consultant that has worked with a diversity of clients – both across restaurants and food concepts (from fine dining to grab and go) but also ideally, someone who has worked with other industries. This is rare to find and isn’t an idea that occurs to most restaurateurs, but the benefit is that this type of consultancy will have learned valuable crosssector lessons and bring to you a completely unique perspective that someone from a pure restaurant background will not have.

A Diverse Skill Set Choose restaurant consultants that possess a multitude of skills and can see the bigger picture of your business. They should be able to help you with exactly the area you think you need help with, but are also multi-disciplinary and so in a position to see how strategy, brand,

Strategic & Professional A good restaurant consultancy will know your business inside out, feel passionate about taking it forward and have solid business skills. They will be working with you on a plan with actionable steps and deadlines. They will not be treating the interaction as a relaxed exchange of ideas.

About The Author Rahul Katrak is the Managing Director of Futura, a restaurant growth, branding and marketing company. He and his team have used their entrepreneurial flair and highly integrated skill set to create double-digit growth for a range of hospitality businesses.

Find out how Futura can help your restaurant, bar, pub or hotel at or by contacting them for a complimentary consultation on 020 7993 4477. PAGE







Leading manufacturer and supplier of sustainable filtered water systems, EauVation, has pioneered a ground-breaking new water system that automatically - and simultaneously – sterilises, fills and delivers multiple bottles of freshly purified, chilled, still or sparkling water... Marketing Manager, Adam Lenton, explains: “The HydeauBar is so simple to use, the all-in-one unit has the bottle wash element and bottle filling element alongside each other working simultaneously, and so there is no need to wash the bottles independently. EauVation’s HydreauBar takes away all the hassle, and saves both time and resource. “Users simply need to invert the bottles and place within the sterilisation section, where a liquid is propelled into the bottle eradicating microbial organisms on internal surfaces not achieved by washing alone, thereby completely removing all traces of any bacteria before re-filling them. “There is nothing else like it on the market and we are already getting significant interest from larger sites where this innovation is set to deliver real benefits in terms of efficiencies and savings”. Made exclusively in the UK, the HydreauBar comes in free standing and an under counter system and fits into any standard kitchen design. Lenton continues: “We believe this system is set to revolutionise use of water in high volume establishments. The free standing system has two wash and two refill elements and the under counter system has one wash and one refill element. “Not only is it unique in the ability to sterilise and fill bottles simultaneously, but speed of delivery is impressive, with the free standing system filling 6 bottles per minute - that’s 360 bottles per hour – and the under counter system delivering 100 bottles per hour.” The HydreauBar has been developed so it can individually recognise bottles too – filling each accordingly and fully complying with Weights & Measures Regulations. For example, a set of 108 EauVation bottles comes free with each station and these can be personally branded to support signature marketing. Lenton says that the system is surprisingly versatile and can be fully integrated into a kitchen to deliver fantastic benefits, across multiple applications where water is pivotal to the guest experience.


HydreauBar has multiple environmental benefits too… • Sustainably sourced • Lower carbon footprint – 95% lower than bottled waters* • Less energy usage (pure water) • Zero transport costs • 100% reusable bottles • Zero waste / disposal costs • Zero waste of water using EauVation’s unique UF03 system

Another added benefit and cost saving too is the opportunity for no/low cost staff refreshments and the need for less cordials/coffee/tea due to the water’s enhanced flavour. For more information, go to the EauVation website, call 0844 225 9250 or email

* HydreauBar has been assessed for its carbon footprint by Best Foot Forward, a report commissioned by The House of Commons. This independent assessment rated HydreauBar 95% lower in its carbon footprint than all bottled water brands.

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 offers a unique range of tonic waters and mixers that revolutionise the world of beverages. Since the launch in 2016 both Joyce & Raissa have received a number of awards including gold medals for the range from the Bar Tenders Awards, Casual Dining Innovation Awards and Class Magazines Best Bartenders Brands Awards. Joyce & Raissa have also ben recognised by Forbes in the 30 under 30 and shortlisted in the Telegraph Business Awards for best Female leaders and Best SME Business. With ten different products – Cucumber & Watermelon, Pomegranate & Basil, Cranberry & Ginger Tonic, Spices & Oakwood,

Indian Tonic, Skinny Tonic, Double Lemon, Ginger Beer, Ginger Ale and Soda Water --, each bottle of Double Dutch is made entirely in the UK using flavour pairing techniques in order to create delicious drinks with no artificial flavouring, colouring or preservatives. We only use natural ingredients, blending them with the highest quality spring water from the North of England to create crisp, fresh and innovative mixers for refined palates. Our drinks are also low in calories and only use natural sweeteners.

Raised in the Netherlands, Double Dutch’s twin founders, Joyce and Raissa, have a natural affinity with superlative drinks and excellent blending. After all, they come from the birthplace of gin! But their love affair turned to frustration. While the world’s choice of spirits has continued to grow, mixers and sodas have remained bland, less of a twin, more of a shadow. Double Dutch is the result of this love affair: uniting great spirits with complementary mixers that enliven and enhance.





How can reservations software work for your business?

From the battle of reducing no-shows, driving business at typically quieter times, to making an online booking, using reservation technology will ultimately give you the upper hand in an ever-increasing competitive sector. With the majority of consumers doing everything online, it’s no surprise that 60% of consumers book restaurant reservations online. Armed with smartphones and multiple booking apps, it’s never been as easy for a consumer to find a restaurant and make a booking all whilst being on the move. Are You Using Pen and Paper? Driving the online reservation revolution is the never-ending consumer hunger for speed. With a staggering 60% of consumers booking a table reservation online, restaurant operators need to evolve in to the world of technology by embracing online reservation solutions. Using web-based software means operators can access bookings on any PC, tablet or mobile. No More No Shows It could be argued that the ease of making a table reservation online, without having to call or make a face-to-face commitment, can be


the reason behind consumers not turning up for their reservation. However, online reservation booking software does have a plan to tackle no-shows; such as SMS reminders, email confirmation, and ‘frequent no show’ alerts. Technology at The Table Feeds Profits Increase Your Takings By 135% “I can’t speak highly enough of QReservations, Dec 2017 takings vs Dec 2018 were up 135% and I solely put this down to QReservations”. Restaurant Owner, West Midlands QReservations has been proven to significantly increase your business takings year-on-year, while saving on monthly cover commission costs. The software has also been optimised to link seamlessly

with Cunninghams EPOS Group’s Quantum solution. “QReservations is very straightforward and required minimal training. We have about 20 staff and they all found it easy to use. I would rate the product 5 out of 5 it is invaluable for managing our bookings diary” Catering Manager, Birmingham Repertory Theatre Book a demo today by calling 0330 024 5014 to streamline your bookings process.

No Booking Commission, One Fixed Monthly Price. QRes It. QReservations

Bookings 24/7

Automation Real-time information, SMS / email booking confirmation

Select a Time Friday, 8 February 2019

Anytime, anywhere bookings with an online platform


Payment Security Secured, assured, and convenient payment mechanism


17:00 18:30

13:00 17:00 14:00 18:00 15:00


19:00 16:00



Centralised data wherever you are

18:00 19:00

Productivity Reduce hours spent taking bookings and double calendar management

Efficiency 18:15 19:15 20:15

Optimise tables with booking slots, increase covers in busy periods

Mobility Manage, enable, and oversee bookings with your mobile device

Reduce No-shows Exeter 8 Feb


Increase your revenue

QReservations makes it easier to stay on top of your bookings Using a bookings software is cheaper and easier than you may think, but saves time, effort and reduces no-shows.

“QReservations is very straight forward and requires minimal training. We have about 20 staff and they all found it easy to use. I would rate the product 5 out of 5 – it is invaluable for managing our bookings diary."

Increase your monthly revenue by up to 135%*, paying just one monthly fee with unlimited covers and no hidden fees.


0330 024 5014 *QReservations customers on average increase their revenue by 135% vs using no reservations software.




best ways to drive revenue through the roof with your restaurant management system

By Luis De Souza, CEO of NFS Technology Group

Last year, the number of restaurants in the UK fell for the first time in years, according to reports – and if you’re a restaurant owner, you already know why. So instead of rehashing the 1. Get them at tableside – at-table ordering is an upselling winner: challenges the industry FACT. is facing, in this blog I’m giving 6 great tips that will 2. Mega menu design – ditch the dud dishes help you fight back. After all, customers will 3. Reach out to your customers better – go multi-channel always love to eat - and there are masses of moves 4. Turn happy customers into ambassadors – turn up the heat you can make to bulleton loyalty proof your business. 5. Smash new revenue streams

So here are my 6 best ways – online ordering is the new to drive revenue through the eating-in roof you’re your restaurant 6. Get your decisions RIGHT – management system: dump the guesswork and rely on data.



Get them at tableside


Reach out to your customers better

Did you know: customers who use Aloha Mobile as part of their restaurant management system see on average:

In a competitive market, how do you drive up your revenue by making sure customers choose your restaurant?

A sales increase of 8.5%

It’s important to make sure you are available to them at all hours, and a multi-channel communication approach is the best way.

How? Serving staff using the restaurant management system use handheld devices ranging from dedicated units to tablets and smartphones to take customer’s orders at tableside. The software gives automatic selling prompts that make it easy for servers to offer appealing additions to guests’ choices. In addition, it’s easy to add extra items to the order later, which is particularly popular in small-plate restaurants such as tapas outlets. Orders go direct to the kitchen, ensuring accuracy and a speed of delivery that is extremely pleasing to customers. Staff can take payments at tableside, too, creating a swift and seamless diner experience.


Mega menu design

Chefs are under huge pressure when designing menus. They have to stay within budget, make sure they are creating dishes that will appeal to guests, and be aware of allergen issues, all at the same time. The best restaurant management systems incorporate menu-design tools that make this easy. They: • Identify top-selling dishes • Spot trends • Enable ingredient substitutions to keep budgets under control • Track potential allergens right down to ingredient level – a huge responsibility for chefs when allergic reactions cause around 10 fatalities each year in the UK • Enable accurate procurement decisions. So, you offer on-trend dishes that customers will love, on budget and with diner safety paramount at all times. Result!

Your restaurant management system should enable monitoring of your social media reputation so your managers are alerted to any adverse posts straight away. It means you can put any issues right immediately, before damage is done. Data collected by your restaurant management system also makes it easier to reach out to your customers in a number of ways ranging from direct mail – an oldie but still a goodie – to text messaging and email.


Turn happy customers into ambassadors

You want your customers to be your friend, and while no restaurant management system can be a substitute for excellent hosting skills and great service, it can be a useful support. Because you have useful data on your customers collected by the system, you know their preferences – vegan food, for instance – what they like to order and when they are likely to visit. It means you can offer diners targeted offers that will genuinely appeal to them, and which are likely to bring them back again. Even better, they will feel so well looked after that they will recommend your restaurant to friends and family – the best kind of publicity for driving up your revenue.

Delivery services such as Deliveroo are enabling restaurants who’ve never before been able to offer takeaway to open up new revenue streams, all thanks to their restaurant management system enabling online ordering.


Get your decisions RIGHT

Successful restaurateurs have great instincts – that’s well-recognised. But in an era when what diners want, how they use restaurants and what they even eat is changing fast, it can be hard to keep up. When you’re planning moves to increase your revenue, restaurant management system takes away the guesswork – thanks to a wide range of comprehensive real-time reports that cover everything from sales to forecasting. Making the right decisions now means success in future; that can’t hurt. Waving a technology wand There’s no spell to weave when it comes to making a successful restaurant, unfortunately. But technology DOES provide a sort of magic wand to wave, helping you: • Spot what’s working – and what’s not • Offering on-trend dishes that sell well – in-restaurant and for delivery • Providing a great guest experience that keeps customers happy • Encouraging the sort of loyalty that keeps them coming back – and bringing friends. D i s cove r h ow a re s t a u ra n t management system can do this right now for you – book a free demo at


Smash new revenue streams

This is no time to be standing still, or resting on your laurels. Customers are enjoying dining in as much as dining out, and home delivery is a huge trend.




Diversey’s Hygiene Academy Integrates Best Practice and Leads Response to Key Global Challenges Diversey has launched its cloud-based Hygiene Academy training platform for Food and Beverage professionals. The platform’s e-learning programme addresses one of the main challenges facing the sector globally – rapid staff turnover and the skills gap that occurs as a result. As a complete learning solution for companies of all sizes the Hygiene Academy offers flexible, cost-effective and convenient training in key aspects of hygiene across four main subject groupings. Integrating Diversey’s best-in-class knowledge enables any company to minimise risks to food safety and their brand reputation


iversey - the leading global hygiene and cleaning company - has launched its cloudbased Hygiene Academy training platform for Food and Beverage (F&B) professionals. The Hygiene Academy enables employers - including HR, Training, and Line Managers - to manage and develop their own tailored training programmes to improve the knowledge and skillsets of their manufacturing and processing staff. With hygiene fundamental in the F&B industries, integrating Diversey’s best-in-class knowledge into their operations is an essential step for any company wishing to minimise risks to food safety and their brand reputation. Diversey tackle the skills gap with the power and convenience of e-learning The Hygiene Academy’s e-learning programme recognises one of the most important issues in the F&B industry, as Diversey’s


Global Food Safety Solutions Director, Fabrizio Tardioli, explains: “The skills gap is one of the main challenges the global food and beverage industries are facing today. The industry is characterised by frequent staff turnover and this means face-to-face training can be difficult to manage and very expensive. Ensuring that your workforce is trained to perform to their best is quite another challenge.” The urgency of the issue is reinforced by an Economist survey which reveals that 50% of food companies positioned labour challenges, and more specifically skilled labour, as their number one challenge. Leveraging Diversey’s experience as a global leader in food safety hygiene solutions, Hygiene Academy courses enhance employees’ work-related skills, alongside knowledge of techniques required to progress to the next stage of their career. The benefits of the Hygiene Academy meet the three key challenges identified by a market research study into employment in the F&B market across the European Union. An ageing workforce highlights the need to develop staff in production roles, thereby

ensuring progression into technical or managerial positions to counter any potential shortfall. Rapid innovation in processing technologies means site engineers, managers and technologists need “precise knowledge” on the systems and technologies in use. This is considered crucial: “Where public safety depends upon achieving the necessary degree of microbiological skill.” The study also considers labour productivity could be increased by improving the basic skills and knowledge of specific methods of production.1 Global leaders providing a flexible and complete learning solution Diversey’s Hygiene Academy offers targeted solutions to training challenges and high employee turnover. It delivers effective management of training costs while embracing and driving a culture of quality and consistency throughout. With research showing that e-learning has the power to increase employee’s knowledge retention rate by up to 60%, the Hygiene Academy’s online bitesize training modules provide maximum convenience across all devices. Learners can be assigned to specific courses or course bundles. The course bundles are grouped under four main headings. 1 Ensuring Sustainable Employment and Competitiveness in the EU Food and Drink Industry: Meeting the Challenges of the Labour Market”1 (2013) reported the findings of a market research study into the food and drink manufacturing and processing labour market across the European Union.

Essential courses are dedicated to the basic principles of hygiene, while Application courses have been developed for specific hygiene applications commonly found in the F&B industry, such as: OPC, CIP and Bottle Washing. Process courses move participants on to an advanced level dedicated to site-wide best practices, including: GMP for Food plants, Hygienic Design and Allergens Management. The fourth bundle covers Specific microbes that pose key threats to food industry hygiene, impacting food and beverage production via direct or cross contamination - Listeria, Campylobacter, Biofilm and Salmonella. Companies will find the Hygiene Academy an attractive option as there is no requirement to invest in expensive hardware or software, and training can be consistently delivered across the workforce. Accountability is ensured by tracking employee participation, with their performance and progress at employee, site and/or country level efficiently monitored through the user dashboard. Courses are now available in nine languages - English, German, French, Italian, Dutch, Polish, Greek, Spanish and Brazilian Portuguese - which, in addition to increasing the Academy’s global reach, supports customers employing an international workforce.

and corporate customers have two purchase options. The first offers the full LMS and reporting functionality, while the alternative provides access to the Diversey courses only. There is also the opportunity for purchasers to customise with their own branding. Fabrizio Tardioli states: “Our experience so far reflects the Hygiene Academy’s total suitability for companies of all sizes. There is keen interest and take-up from global corporations as well as from small local accounts. As a complete learning solution the Hygiene Academy offers everything you need, from continuous learning to a commitment to career development; while we actively incorporate any relevant new developments in the F&B sector into the training materials. Our offer is unique as no other competitor or company has such an extensive catalogue of hygiene and food safety courses - or the assured quality that our global experience and reputation undoubtedly deliver to the market.” For more information about Diversey’s Hygiene Academy please visit:

A learning management solution for everyone The Hygiene Academy provides additional advantages to companies who can exploit the availability of a local subsidy, or who do not have the resources to implement and manage their own system. All courses have been assessed and are accredited by the CPD Certification Service and the platform exhibits powerful reporting capabilities which can be used for compliance/audit. Inbuilt flexibility allows corporate users to manage and deploy their own training courses from the same platform PAGE




Literally raising the roof: At Hilton’s new and exclusive Tower of London bar What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements? You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London. Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny. Canopies UK were contacted by The DoubleTree by Hilton Hotel – Tower of London to help with the creation of Savage Garden - a 8,870 sq ft exclusive rooftop bar, featuring a cocktail lounge, dining areas, private spaces and two outdoor terraces. Essentially, the project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch

of space that was available to them – both inside and out. At 12-storeys high, the new bar was at the mercy of the weather, so Canopies UK were called upon to install one of their Cantabria canopies, which features six retractable roofs that can be opened and closed independently of each other at the touch of a button. “The canopy’s a real head-turning feature and enables the terrace to be transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups quickly and easily,” explains Jason. In addition to the highly stylish and unique retractable waterproof roofs, the canopy also features integrated guttering, LED lighting, heating and a combination of fixed and vertical sliding glass screens that can be retracted in the finer weather and partially or fully closed in cooler,

28 PAGE Alfresco Dining & Outdoor Solutions

wetter and more changeable weather. The hotel’s General Manager, Bernadette Gilligan, said: “Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.” For the full project details, click here. To discuss your canopy requirements with Canopies UK or to find out more, call 01254 777 002, email or visit




A r ra n ge a FREE site s u r vey and see ho w you could u s e yo u r o utdoor spa ce

01254 777


enquiries@ canopiesuk

Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy – designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer. Bernadette Gilligan, General Manager, DoubleTree by Hilton Hotel, Tower of London.

* Based on £40 per cover = £7,360.

Alfresco Dining & Outdoor Solutions PAGE 29



Coal Drops Yard’s hicce to launch terrace this spring

As the King’s Cross restaurant prepares for its first summer, hicce X Wolf & Badger is using its prime alfresco space to open a living botanical terrace launching 4 th April. Partnering with Ketel One Botanical, a new first-of-itskind spirit, which is set to revolutionise summer drinking, this outdoor bar will overlook the courtyard at Coal Drops Yard and Heatherwick Studio’s showpiece ‘kissing’ roofs. Seating 70 guests, hicce’s living botanical terrace will be expansive enough to accommodate two rows of tables for both drinkers and diners. At its centre will be a wide, specially created bar featuring botanical plants, their foliage spilling down from the top and framing the preparation and serving area. The terrace’s green and cream tables will each have vibrant botanical centrepieces to enhance the theme. Launching the new Ketel One Botanical range, which has been distilled with botanicals and infused with natural fruit essences for a crisp, refreshing taste, the bar will offer a range of six serves, each a variation on a spritz. These drinks will harness the flavour notes of each Ketel One Botanical variety: Ketel One Botanical Cucumber & Mint is mixed with Belsazar Dry vermouth, elderflower cordial, sparkling wine and soda; the Ketel One Botanical Grapefruit & Rose has been paired with Belsezar Rose vermouth, camomile and lemon grass syrup and sparkling wine. hicce’s signature cocktail features Ketel One Citroen, sake, elderflower tonic syrup and shiso leaf will also be available on tap and served by the glass or pitcher. Beer drinkers can order hicce’s house IPA courtesy of Hackney Brewery, while a selection of organic, vegan and sustainable wines will also be on offer.

30 PAGE Alfresco Dining & Outdoor Solutions

Choice terrace snacks from the hicce kitchen will include summery plates of Courgette flower tempura with peas and hazelnuts, as well as a Sea bream ceviche with orange, chilli and pine nuts. In addition, a range of hicce buns will be filled with the likes of Lamb with cucumber, gremolata and yoghurt, as well as a vegetarian option combining Sweetcorn fritter, avocado, tomato and baby gem lettuce. The work of Murano’s former head chef, Pip Lacey, alongside business partner Gordy McIntyre, hicce opened in November 2018. Occupying the atrium above luxury clothing retailer Wolf & Badger, the restaurant specialises in wood-fired cooking, from a range of grilled hot sticks including Pollock, coconut curry and lychee, to dishes of Mackerel, squash and blood orange or Charred hispi cabbage with cassava and sesame yoghurt. #ketelonebotanical

Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.

ta ues re q e R chu bro | +44 (0) 1568 616638 |



London’s best alfresco restaurants and cafés The British really know how to make the most of a sunny spell, whatever season it happens to fall in. If the sun is shining, whether it’s summer, winter, spring or autumn, make the most of it with Square Meal’s run-down of London’s top park cafés, waterside restaurants, pub gardens and alfresco courtyards.

Albion both serve fab food in their vine-clad gardens. Over in Hampstead, The Freemasons Arms has a huge beer garden that does justice to its Heathside location, while The Queen of Hoxton’s roof terrace is a great addition to London’s summer drinking spots.

Park life British park cafés used to have a reputation for soggy sandwiches and crumbling cakes, but there have been some great gastronomic additions to London’s green spaces in recent years. The Serpentine Bar & Kitchen, sitting on the edge of the water in Hyde Park, serves jazzed-up British treats, while The Lido Café is another prime location in which to treat yourself to tea and cakes or something more substantial.The Garden Café in the Inner Circle at Regent’s Park is a glorious spot for simple Brit food, and The Terrace in Lincoln’s Inn Fields adds colour to City dining with its leafy surrounds; meanwhile, ducks swimming on the pond provide a great backdrop at Inn the Park in St James’s Park, though there are mixed reports about the food and service. Out west, the terrace at Holland Park’s The Belvedere continues to be a reliable spot for soaking up the sun. Even if a restaurant isn’t located in a park, many boast their own garden. Perhaps the capital’s poshest alfresco spot is the garden at The Ritz in Mayfair, while a bit more low-key is the green space at Frederick’s in Islington. The gorgeous rooftop garden at Coq D’Argent is the perfect spot for sipping a G&T in the heart of the City, while Boundary’s rooftop restaurant also proves popular for working lunches. Brinkley’s and its sister restaurant Wine Gallery in Chelsea both have beautiful gardens tucked away at the back – great for quaffing their low-mark-up wines.

Neither Henry J Beans on King’s Road nor Borough Market’s The George Inn are gourmet hotspots but both have great courtyards that pack in thirsty after-work crowds. If it’s a pint of prawns you’re after, though, go to The Gun’s glorious riverside terrace in Docklands. experience more than sunshine shimmering on water, and there are plenty of restaurants that take full advantage of the River Thames and its estuaries. Northbank sits at the north foot of the Millennium Bridge and offers a glorious terrace to enjoy dinner and drinks as the sun goes down. Take a stroll along the South Bank and you’ll find a vast array of riverside treats, from the Oxo Tower’s eighth-floor balcony (pictured above) to the peaceful setting of Butler’s Wharf, boasting the polished outdoor area at Le Pont de la Tour and the more relaxed Butler’s Wharf Chop House. For something more cheap and cheerful, a host of chain restaurants outside the Royal Festival Hall offer bumper alfresco terraces. Docklands is another obvious destination for waterside dining. Some of the best tables can be found at Royal China in Westferry Circus or at Gordon Ramsay’s gastropub The Narrow. Further along the river, you can explore Fulham’s Imperial Wharf where Thai eatery Blue Elephant has pretty views and a riverside terrace. Heading west, Gaucho Richmond serves top-notch riverside steaks, while Ransome’s Dock, in Battersea, offers fine wine and food. Meanwhile, Rotunda in King’s Cross is a useful option in central London.

Pick of the pubs

Water works Nothing





Of course, sunny days are all about whiling away afternoons in beer gardens, and London has a wealth of options to choose from. In Westbourne Park, Grand Union Public House packs the crowds into its canal-side terrace, while The Westbourne tempts punters with its courtyard. Islington gastropub The Drapers Arms (pictured above) and its longer-standing neighbour The

32 PAGE Alfresco Dining & Outdoor Solutions

Courtyard chic There’s something rather quaint and olde English about cobbled courtyards, and they offer some of the finest trafficfree alfresco areas that London has to offer. Hush (pictured below) pulls in the crowds with its charming courtyard slap bang in the middle of Mayfair. Momo and Aubaine, on Heddon Street, offer ample outside tables, while fishy stalwart Bentley’s harbours a fine alfresco dining spot.

Just behind Oxford Circus, RIBA’s paved terrace is a lovely secluded space for lunch and down the King’s Road, Manicomio serves fresh Italian dishes in a tucked-away alfresco area that’s prettiest when lit up at night. In the City, Bleeding Heart offers tables and chairs in its quaint courtyard, Taberna Etrusca boasts one of the largest courtyards in the Square Mile, while The Zetter and ZTH offer outdoor eating overlooking St John’s Square. Rare finds in Soho include the courtyard at Aurora and the tiny ‘terraces’ at Quo Vadis and Dean Street Townhouse. Finally, you’ve got to hand it to those clever people who have installed a retractable roof over their dining areas to deal with the temperamental English summers. Here’s Square Meal’s pick of the best restaurants with retractable roofs.

Summer is just around the corner meaning it’s that time of the year to take advantage of the higher temperatures and blue skies ahead. If you’re thinking of redesigning or upgrading your contract furniture, why not invest in some outdoor furnishings? The cost of outdoor furniture can be significantly lower than indoor upholstered products, making it a cost effective way to add covers to your venue leading in to the warmer season. Forest Contract offers a large selection of outdoor furniture, suitable for all weather conditions. We offer an extensive range of styles by sourcing a variety of furniture to suit restaurants, hotels, country pubs, bistro cafes and more. Our outdoor furniture range includes stacking chairs, bar stools, benches, poseur tables, individual table tops and bases (suitable for both indoor and the outdoor use) and they’re made using the highest quality materials to give you long lasting satisfaction all year round. Forest Contract pride ourselves in offering quality manufactured furniture to the leisure and hospitality trade. Achieve a look which suits your design scheme and choose from products manufactured in solid wood, veneer,

laminate, metal, plastic or resin. Our stackable range of furniture is a great way of adding covers to a location at short notice, with the ability of storing the chairs away during the winter months, or to free up space for other activities around your venue. Outdoor furniture is a valuable addition, enabling you to extend your furniture to the outdoors and can help to entice new customers in to your venue during the warm summer months. Outdoor furniture is perfect for restaurants and bars, which often have patios and/or balconies, as well as cafes and pubs which have a garden or courtyard. Al fresco dining is as popular as ever and this trend looks set to continue further as UK venues place more emphasis on a continental style of service. Forest Contract can offer a lead time as quick as 48 hours on outdoor furniture, varying on the scale of your project, ensuring that you can be ready to take advantage of this upwards trend with a quick turnaround from order to delivery. If you need any more information on our furniture, please do not hesitate to contact us and a member of the team will be more than happy to help and answer any queries you may have.

Contact Forest Contract on 0161 737 6918 or email us on To download brochures of our latest products click here.

Alfresco Dining & Outdoor Solutions PAGE 33



Hobart Looking Past Brexit to Implement 2020 Vision and Double Production Output Hobart is set to double the size of its European manufacturing operation by 2020, rocketing production levels to 70,000 units annually, with direct benefits for British customers.

Despite the uncertainty of Brexit, the manufacturer is pressing on in positive fashion breaking ground on a new 12,000sqm facility, alongside its existing plant in Offenburg, Germany, which will double its current production output of 36,000 machines a year. Manfred Kohler, VP and General Manager of Warewash Germany has hailed the plan as a “major investment” delivering “significant benefits and savings in terms of time and cost.” Group President Global Warewash, Axel Beck, who greeted a row of prominent guests during the official ground-breaking ceremony added: “We are sending out a clear message with the plant expansion and are looking forward to a very promising future.” Scott Santi, Chairman & Chief Executive Officer of the HOBART parent company, Illinois Tool Works, travelled from the USA especially for the event, while Marco Steffens (First Mayor of the City of Offenburg) and Kurt Augustin (District Mayor Village Elgersweier) also symbolically reached for their spades.


David Riley, Managing Director, Hobart Equipment Division UK, added: “This is not just an expansion, it’s a pledge to double our already formidable production prowess, resulting in shorter lead times for our UK customer base and reflecting a serious spike in demand for our machines – the European management team are already long-range planning for a further expansion in the coming years.” The Offenburg facility has already hired 80 new staff since December 2017 and will continue to add to this number ahead of the 2020 date line. Hobart’s Offenburg facilities are used to build commercial warewashing equipment that is sold across Europe and most of Asia, except for China. It has a separate manufacturing facility in North America to serve US customers. Hobart UK has now aligned its Warewash and Cooking divisions into one single sales and administration operation known simply as the Hobart Equipment Division. To learn more, visit: or call 0844 888 7777



Speciality success starts at the Farm Shop & Deli Show. Come and meet key suppliers, gain non-stop industry inspiration and find profit boosting ways to get your business on top in 2019.

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NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!

Cook Chamber Close-Up

Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: also works!

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A few puffs and it’s ready! Steam from raw - seafood, mange-tout, broccoli, asparagus, carrot, sweetcorn and more. Re-heats pre-cooked, chilled seafood and pastas, all in just a few seconds… If you don’t believe it’s true, we’ll demo it for you! This, and many other products available for demo at our Live Kitchen at Uxbridge, or at your location. Tel: 01895 272 236 Fax: 01895 256 360 Web:

Ashley House Ashley Road Uxbridge Middlesex, UB8 2GA



JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures

Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).

01895 272236



A taste of Italy: Fire is hot stuff for pizza Taylor UK launches latest version of rapid-cook, retro pizza oven Taylor UK has launched the latest version of the stylish Fire pizza oven, which is manufactured by TurboChef. As well as baking pizzas up to 14 inches in diameter in as little as 90 seconds, this compact, rapid cook pizza oven looks stunning with its tubular body and retro styling. In addition, it fits on a back bar or counter top and it is ventless, so it can be easily installed just about anywhere, with no need for extra extraction. The Fire is perfect for any site looking for a distinctive, front of house pizza oven. It also bakes authentic, top class pizzas. Cooking is achieved using convection fans, top and bottom, which can be independently controlled. The clever design ensures the oven is easily regulated and also means it can reach temperatures of up to 450°C, making it the hottest compact electric pizza oven on the market. The high temperature mimics the classic pizza oven climate, delivering a pizza that’s got a crispy bottom and a deliciously succulent topping – in just 90 seconds. The integral catalytic convertor takes care of cooking smells and the double wall insulated construction helps minimise radiating heat, keeping the outer walls cool. There’s a removable bottom access panel for easy cleaning of the 430 stainless steel interior. The exterior has a corrosion resistant steel body. To operate, the user simply loads pizza, using a paddle, onto a pizza shelf screen in the oven. The access flap has a glass viewing panel, so it’s possible to watch the pizza as it cooks. The oven has six pre-set timers. The latest Fire is available in a range of colours – alongside the classic

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traffic light red, there’s a choice of yellow, green, pure white, jet black, and blue. The Fire is supplied with a stainless steel pizza paddle and two pizza shelf screens, each capable of holding a 14 inch pizza. “The Fire is, on the one hand, a real design statement, while at the same time it delivers authentic, artisan baked pizza,” says David Rees, marketing manager of Taylor UK. “Its compact, ‘fit anywhere’ design means all sorts of sites can now offer a real taste of Italian pizza.” It is supplied with a one year parts and labour warranty.

Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the exclusive distributor of the Taylor, Frigomat, Prática and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment. Taylor UK distributes via dealers nationwide and has over 45 years experience in sales, product development, distribution, service and aftercare specific to the UK marketplace. For more information and details of local stockists, freephone Taylor UK on 0800 838 896, call 01473 350000, email or visit

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