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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry August 2017


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RESTAURANT

UPDATE

JAMAICA INN BLACK GINGER RUM (1750) LAUNCHES IN THE UK

“Luscious Rumbustion” Jamaica Inn Black Ginger Rum (1750) has recently been quietly launched into its Cornwall heartlands, by Mangrove, the UK-based premium spirits distributor. The premium rum is a blend of Jamaican Pot and Column Stills and is infused with ginger to give a bold flavour profile, alongside subtle hints of lemongrass and citrus. Ginger is an increasingly popular ingredient amongst bartenders and this primary botanical infusion with a quality Jamaican rum offers greater depths of flavour for classic long drinks made with cola, tonic or – for example – ginger beer to create the ultimate Jamaica Mule. The rum is aged for three years and has an ABV of 40%. The brand is inspired by the Cornwall coaching inn built in 1750 and made famous in Daphne du Maurier’s novel of the same name. Jamaica Inn first derived its name from the local landowning Trelawney family. Edward Trelawney was born in Trelawney, Cornwall in 1699 and appointed Governor of Jamaica at the age of 39. Located on the bleak Bodmin Moor, the inn originally provided a watering hole to hide smuggler’s plundered Caribbean contraband of Jamaican rum and botanicals, including ginger. Jamaica Inn Black Ginger Rum (1750), pays homage to the style of rum the patrons and malcontents would have been imbibing with their prized ill-gotten goods brought ashore. Nick Gillett, Managing Director of Mangrove, comments, “More than anything else, this is an authentic Jamaican, flavoured rum of quality and commercial viability that fits with Mangrove’s ethos. Jamaica Inn is a brand which we are focusing on building at the forefront of our Mangrove rum portfolio that we will drive into the growing premium rum market. It has that unique Jamaican ‘funk’ flavour with the presence of a wellbalanced quality, ginger flavour throughout. The name Jamaica Inn conjures up all the right images of dark rums and the historical richness with the cross over between Cornwall and Jamaica’s rumbustious past. Put simply this is “Luscious Rumbustion”.” Jamaica Inn Black Ginger Rum has an RRSP of £22 (70cl) and will be targeted at both the on and offtrade. International distribution is being sought. For more information please contact Mangrove’s Stefanel Tok via stefanel.tok@thevintry.london or jamaicainnrum@gmail.com

www.jamaicainnrum.com Twitter: @jamaicainnrum www.facebook.com/jamaicainnrum

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Thai Burgers at Lancaster London for National Burger Day 2017 What do you get when you combine two amazing cuisines? EPIC results! Nipa Thai has combined the nation’s love for indulgent burgers with its expertise in authentic Thai cuisine to create two specialties for National Burger Day 2017: The Chicken Satay Burger and The Fishcake Burger. The two oriental Thai burgers are the newest quirky creations to come from Sanguan Parr, Head Chef at the awardwinning Nipa Thai. They are available exclusively on National Burger Day on Thursday 24 August 2017, priced at £15.50 each, or £20 with a Singha Beer. Be transported to the bustling streets of Bangkok with two burgers inspired by the flavours of true Thai street-food.

The rich, nutty Chicken Satay Burger is served with Sweet Potato Chips, whilst The Fishcake Burger is served with crunchy Plantain Chips. Both burgers come wrapped in vibrant green Pandan leaves.

On National Burger Day 2017, all burgers across menus at Lancaster London will be available at 20% off their original price. Make sure you visit the Mr Hyde website to register for a voucher! Island Grill, the sustainable and modern restaurant at Lancaster London, will also be offering more traditional burgers at 20% off. Nipa Thai, 1st Floor, Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6039 or visit www.niparestaurant.co.uk

“The Slav” Hungarian Deep-Fried

Burger at Studio Kitchen It’s official! National Burger Day returns on Thursday 24 August 2017, and if you’re feeling ‘Hungary’ for a largerthan-life burger, K West Hotel & Spa is the place to go.

The Slav Burger is not for the fainthearted: 7 ounces of Deep-Fried Minced Beef, topped with Pickles, Cheddar Cheese, Crispy Bacon and Ketchup – a true Hungarian favourite!

Studio Kitchen, the modern restaurant at K West Hotel & Spa in Shepherd’s Bush, will be serving up the epic Slav Burger for National Burger Day 2017.

On National Burger Day (Thursday 24 August 2017), all K West burgers will be available at 20% off their original price. Make sure you visit the Mr Hyde website to register for a voucher!

The burger is the newest creation to come from Studio Kitchen and will sit in the hall of fame alongside previous favourites such as the ‘Absolutely Crabulous’ Burger and the viral Crème Egg Burger.

Priced at £16.50, The Slav burger is served with home-made coleslaw and crispy skin-on-fries and is available exclusively on National Burger Day!

On the mezzanine floor above the Bar, Studio Kitchen in K West Hotel & Spa is an informal eatery with an urban New York vibe. Edgy city landscape sketches stretch along the walls, mirrored by a quirky wave of banquet seating hugging the back of the room. Sprinklings of filament light bulbs suspended on individual wires add an abstract, arty feel to the room. Formerly the BBC Kensington House Recording Studios in the 70s and 80s, an endless list of Rock ‘n’ Roll royalty has stayed, played and misbehaved at K West – Bob Marley and the Wailers, Bowie, The Kinks and Roxy Music to name a few. Since becoming a hotel, the venue has continued to strike a chord with musicians, who often stay whilst playing at nearby music venues O2 Shepherd’s Bush Empire and the Eventim Apollo. K West Hotel & Spa, Richmond Way, London W14 0AX For reservations, please call: 020 8008 6600 or visit www.k-west.co.uk PAGE

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RESTAURANT

UPDATE

New Hummingbird Bakery Concept Takes Flight With names like Adele, Madonna, Lady Gaga, Victoria Beckham, Pippa Middleton and the Duchess of Cambridge as fans, The Hummingbird Bakery has already become firmly established as London’s go-to bakery.

and wood elements backed up by complimentary surfaces to add texture, variation and interest.” Wall finishes of the new bakery are 30% clad in ivory oak panels with a feature wall composed of hand-finished tiles and a digital mosaic of the iconic Hummingbird Bakery logo.

Now The Hummingbird Bakery’s founder, Tarek Malouf, has set his sights on the beautiful town of Guildford to open The floor is concrete resin, interlaid with tiles around the counter area in a herringbone pattern, whilst lighting the brand’s seventh UK store. is a mix of bespoke LED halo lights and brushed copper The Hummingbird Bakery first opened in 2004 in London’s aluminum pendant lights. The copper is also echoed in the vibrant Portobello Road, home to the world-famous market trim of the marble tables. Customers can also expect to see and played a huge part in launching the cupcake craze that individual chair seating in signature Hummingbird Bakery went on to grip not only London but the entire UK. rpa:group pinks, in addition to comfortable banquet seating in durable has since worked on all six of the brand’s bakeries across fabrics and complementary colours. London: Portobello, South Kensington, Soho, Spitalfields, The overall palette is neutral, with elements of pink Islington and Richmond. complementing the brand colours and adding both The Hummingbird Bakery Guildford sets a new design emphasis and warmth. The Hummingbird Bakery Guildford style for the brand and is a collaboration of rpa:group’s will be ready to welcome its customers in summer 2017. architecture, design and project management teams. James Breaks, Design Director at rpa:group, comments, “The new bakery design is an evolution away from the previous concept, which portrayed the look and feel of a 1950’s style kitchen. This new approach is much more Scandinavian with light, open and sophisticated interiors

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If you’d like to discuss how we can assist with your next project, please contact us on 01784 256 579, send an email to s.cuff@therpagroup.com or for more info visit www.therpagroup.com


54% of contract caterers want tech to solve their biggest headache – food waste! Omnico Group has the solution to this.

More than half of all of contract caterers (54%) want technology to give them more accurate predictions of food and footfall so they can solve their number one problem – food waste. In an exclusive survey commissioned by Omnico, the Point-of-Sale and customer engagement software provider, which covered the attitudes to technology of 153 senior figures in contract catering and food services, 53% said reducing food waste is their biggest challenge. 52% believe that being able to predict the numbers of those wanting to eat and the quantities of food required will be a major leap forward in operational efficiency and well over half (58%) believe using technology to reduce waiting times in queues will improve footfall. The results show that the industry knows technology can address the major challenges of food waste and queuing, which cost everyone time and money. There is clear demand for a more complete approach that encompasses loyalty, ordering, payment and promotions, as those in the food services industry see that this is the route to significant bottom line benefits. 48% of respondents in the survey said they want to use technology to offer personalised discounts based

on what the customer has previously bought, with 41% wanting to offer a loyalty programme through a mobile app. More than a third (38%) want technology to give them a unified system connecting bookings and till points, while 33% think advancebooking systems for customers will allow demand to be more accurately predicted. 40% said advance-ordering will improve footfall.

parts of the catering environment to speak to a single transaction and engagement engine. It also plugs into a variety of Kitchen Management and Restaurant systems seamlessly, removing the need to rip and replace.

Nearly half (48%) said queues will diminish and efficiency will rocket if they can offer customers the ability to pay using a mobile app, a kiosk, or a tablet device.

Omnico Commerce solutions enable caterers to: •

Transact consistently whichever channel your customer chooses Predict and reduce wastage and say ‘yes’ to your customers Deliver personalised promotions, entitlement packages and loyalty programs

The Omnico Portfolio There is certainly a need to give customers a more all-encompassing, technology-based experience that extends beyond the canteen or dining room doors and works without hiccups or snags regardless of which touchpoint is used. The food service business just needs to be smarter about using technology to unify customer experiences seamlessly across multiple touchpoints. And Omnico has the solution. Omnico solutions make it easy for caterers to improve footfall into canteens, manage their POS and deploy mobile-POS, minimise food waste, access actionable analytics, improve the customer experience and personalise loyalty programmes. The cloud-based solution allows different

For more information on Omnico’s solutions, please visit our website www.omnicogroup.com, or contact one of our team to request a demo via enquiries@omnicogroup.com. PAGE

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RESTAURANT

UPDATE

Grahame Gardner: Setting the style for the hospitality market Grahame Gardner, leading uniform supplier to the UK hospitality industry, has unveiled its latest range of sophisticated workwear in partnership with the internationally renowned brand, Noel Asmar. From sleek, fashion-led designs to everyday staples, the Leicester-based organisation is the official UK supplier for Noel Asmar, offering a variety of workwear collections to suit all areas of the hospitality industry. Gemma Puffer, head of marketing at Grahame Gardner, said: “We’re thrilled to present the UK hospitality market with our exclusive range of workwear, ideal for hotels, spas, restaurants and other establishments in the hospitality sector, seeking to create a professional identity for staff across all areas of the business. “With our long history of providing uniforms, we ensure every item we offer our customers is made to the highest quality and offers both style and comfort – something that’s vital not only for the wearer, but crucial in a service led industry, when it comes to making a great first impression on the customer.”

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From jackets and tunics to trousers, capri pants, blouses and skirts, Grahame Gardner’s range of hospitality workwear caters for men, women and unisex. A wide range of style, colours, fabrics and sizes are available throughout the collections. And as well as looking stylish and fitting well, each garment is designed to work hard, too, with fade-resistant and shrink-proof materials ensuring uniforms are easy to care for and will stand the test of time.

“Our garments look good and give a professional, polished appearance, while working hard for the wearer, using the latest fabric technologies and techniques to ensure quality and comfort throughout.” Founded in 1907, Grahame Gardner Ltd has more than a century of expertise within the workwear industry, designing and manufacturing innovative garments for a wide variety of sectors from hospitality to healthcare.

Grahame Gardner can also customise uniforms and copy virtually any design or logo directly onto garments through state-of-the-art printing techniques, embroidery and monogramming. Gemma added: “At Grahame Gardner we’re proud to have built a reputation for delivering workwear that combines luxury and style with substance. “We understand the wants and needs of the hospitality sector – it’s a tremendously busy industry and no day is ever the same. Therefore, we understand workwear needs to be up to the job, too.

For further information about Grahame Gardner and its workwear collections, visit

www.grahamegardner.co.uk sales@grahamegardner.co.uk 0116 255 6326


KONA GRILL

THE SCRATCH KITCHEN

Kona Grill offers an upscale contemporary ambiance that generates an exceptional, yet affordable dining experience. Kona Grill, Inc. is a publicly traded company under NASDAQ: KONA. Founded in 1998 with the first store opened in Scottsdale, Ariz., Kona Grill now owns and operates 46 restaurants in 23 states and Puerto Rico. The international expansion under the umbrella of the franchise business model began in early 2015. At this stage, three franchise groups have signed agreements to own and operate Kona Grill Restaurants in Mexico, Canada and United Arab Emirates, in 2017 openings will include the cities of Monterrey, Mexico, Toronto, Canada and Dubai, UAE. Immediate international development plans include all Latin America and the Caribbean, Canada, the Middle East and Europe.

40 signature sauces and dressings. The diverse menu is complemented by a full-service bar offering a broad assortment of wines, specialty cocktails and beers, and has been voted “best happy hour” in multiple markets. Kona Grill’s innovative, high quality recipes, generous portions and flexible price points provide patrons with excellent value that allows the brand to attract a diverse customer base. Potential franchisees must have a passion for the hospitality business, the ability to secure relevant real estate, an existent infrastructure to support the growth and the financial means to execute it.

STANDING OUT

To find out more about Kona Grill opportunities contact Iain Martin, International Franchising Centre; email: iain@franchisingcentre.co.uk; Tel: 01904 561598. Visit: www.konagrill.com

To stand out from other American dining franchises, Kona Grill restaurants offer freshly prepared food, attentive service and an upscale contemporary ambiance that generates an exceptional, yet affordable dining experience in the upscale casual dining segment. All Kona Grill restaurants are uniquely designed to reflect the local culture, people and surrounding environment to create a familiar atmosphere, comprised of multiple dining areas with modern design elements and a “notchabove” setting that reinforces the brand’s high standards of food and service. Kona Grill’s high-volume restaurants feature a diverse selection of modern American entrees, appetizers, an extensive selection of award-winning sushi and multiple menu choices for health-conscious guests. The exhibition-style kitchen delivers menu items prepared from scratch at each restaurant and incorporates over

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RESTAURANT

UPDATE

Vintage Campervan in Commercial Kitchen Success TME Thermometers enjoyed another successful year at Birmingham’s Commercial Kitchen Show June 2017, with visitors keen to get on board the company’s vintage VW Campervan. “Kitting out the TME campervan with complete temperature monitoring highlights our innovative approach, and an absolute commitment to practical solutions, tailored to each business whatever its size or budget.” - MD, Tom Sensier TME offered FREE consultations and discounts to any visitors who hopped on board the company campervan, kitted out for the show with thermometers, probes and remote monitors from its extensive range of kitchen temperature equipment. Centre stage was the combined MM7000 paperless recording system for both spot checks AND 24 hour monitoring, a unique modular approach to wireless temperature technology u s i n g B l u e t o o t h B a rco d e Scanning. Visitors also liked the super-hygienic CA2005PKW thermometer kit including dishwasher-safe CAP-C colourcoded needle probes: a practical, low cost way to prevent bacterial cross contamination in the kitchen.

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How can I get a FREE temperature consultation? To qualify for automatic discounts and FREE UK carriage, why not book a temperature consultation today for one of the other exhibitions in the TME 2017 diary? Places are subject to availability so book early to avoid disappointment. To make a booking or for more information, contact the TME sales team on +44 (0)1903 700651, email sales@tmethermometers.com or visit the company website contact page.

Who are TME Thermometers? TME is a UK, family-run business with more than 25 years’ experience, specialising in the design and manufacture of digital thermometers, temperature sensors and probes to suit all budgetd: 100% British-made, exported worldwide. TME When temperature matters www.tmethermometers.com


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RESTAURANT

UPDATE

Major renovation projects, which have seen brand new restaurants added to three of Valor Hospitality Europe’s Hilton Garden Inn hotels, are now complete.

Fresh new look for three Hilton Garden Inn hotels

The Hilton Garden Inn Bristol City Centre was the first of the three to unveil its new look reception, restaurant, bar and terrace areas while the Hilton Garden Inn hotel at Birmingham Brindleyplace completed soon after. The refurbishment programme at the Glasgow City Centre hotel is now also complete, ready for the city’s summer visitors. All three of the hotels are now home to a new space, known as Recess, where guests can eat, drink and socialise any way they wish from day to night. The design is open plan with existing barriers and partitions b e t we e n t h e restaurants and bars now removed, giving guests the flexibility to dine and enjoy a drink anywhere in the space. Interior design specialists ABDA Creative Design and Build were behind the new look at the

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hotels, with the theme inspired by contemporary restaurants and bars with an artisan feel. Raw steel finishes, timber wall cladding and exposed filament light fittings have been used throughout to give a modern, industrial aesthetic while terrariums, deep green fabrics and cushioned lounge seating create a more comfortable feel. Managing director of Valor Hospitality Europe, Brian McCarthy, said: “Whether someone is staying at our hotels overnight, there for a business meeting or they’ve just come for a bite to eat, we want them to have the best experience possible. That’s why we’re investing in all 17 of our properties so that we can give can continue to deliver exceptional service in high quality surroundings. “Now that the work at the Hilton Garden Inns is complete, guests can expect a stunning, contemporary new look with a wide range of fresh food choices at Recess.” Valor Hospitality Europe has been operational in the UK for 18 months and manages 17 properties in its UK portfolio on behalf of investment vehicles affiliated with MCAP Global Finance Ltd.


Peroni brings Italian aperitivo to Plateau This summer, Peroni is teaming up with Plateau to bring a taste of Italy to the heart of Canary Wharf. To celebrate the recent launch of Pe ro n i A m b ra , P l a t e a u head chef Jeremy Trehout has created a fabulous food pairing, complementing the refreshing flavours of this brand new ‘aperitivo’. Guests can choose from savoury choices of fresh oysters (£3 each), smoked salmon (£9.50) or sweet sorbets (£2.50 each) that will be served alongside the popular summer bar snacks. Designed to open the palate and stimulate the appetite, Peroni

Ambra combines the crisp and refreshing taste of Peroni Nastro Azzurro and the sharpness of Italian chinotto, a rare citrus fruit found in Liguria, North West Italy. Served over ice Peroni Ambra is perfect for an early evening drink enjoyed on Plateau’s stunning terrace, offering unique views of Canary Wharf.

www.plateau-restaurant.co.uk Twitter: @plateaulondon | Instagram: @plateaucanarywharf | Facebook: PlateauCanaryWharf

TUYO

Contemporary Mediterranean kitchen opens in Broadway Market Broadway Market in Hackney has gained a new resident with the opening of Tuyo, a new restaurant serving a menu of Mediterranean and Levantine small plates with a Spanish twist. Chef Ricardo Pimentel (formerly Salt Yard Group) has created a selection of “pinchos” or small bites to share such as Harissa lamb rump served with pisto and black olive couscous, pistachio and harissa dressing; Duck and figs on a bed of pearl barley, gremolata, pomegranate, carrot puree and smoked almond; and Picos blue and date croquetas that are served alongside a selection of charcuterie and cheeses, predominantly sourced from Spain and Italy.

Main dishes follow a Mediterranean theme with hints of Turkish influence such as Chicken thigh with honey poached apricots, sumac yoghurt and pistachios; Halloumi, roast beetroot, orange hazelnuts and 8 year aged balsamic; Dill and lime cured salmon and beetroot, served with yoghurt and berries; and Burrata, black beans, confit mixed peppers and sourdough croutons. To one side of the room, a stunning blue bar serves a bespoke list of house cocktails specifically designed to complement the flavours on the menu, including Beso De Lavanda (Hendrick’s, lavender syrup, lime juice); Saffron Aphrodisiac (tequila, agave, coriander, lime juice, chilli peppers and saffron); Greek Style (Hendrick’s, lime, cucumber, black pepper); and Chilli Gunners (Havana Club 3yr, Passoa, raspberry liqueur, lime and homemade chilli syrup). The restaurant itself sits along the canal in Broadway Market with a bright and airy décor that lets in the natural light. An open kitchen greets guests right at the entrance while white walls brighten up the interiors with hanging baskets of vibrant plants that add dashes of colour against the light, wooden furniture.

www.tuyo.london

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RESTAURANT

UPDATE

CAFÉ CULTURE AT EDGBASTON VILLAGE Boston Tea Party opened a new café at Edgbaston Village in July, following the success of its other well-established Birmingham based premises. Investment in the latest café at 30 Harborne Road on the corner of Greenfield Crescent, has created around 25 new jobs as Calthorpe Estates’ prestigious development of Edgbaston Village continues to create a vibrant leisure and lifestyle location. Established in 1995, the independently owned café company has pursued a programme of carefully considered expansion since opening its very first venue and head office in Bristol. Edgbaston Village is the 20th café to be opened by Boston Tea Party. In keeping with Boston Tea Party’s ethos of creating distinctively one-off destinations, the new 401 sq m (4323) 190 seat (120 indoors and 70 outdoors) café in the heart of Edgbaston Village is situated in a sympathetically refurbished Victorian property, which was formerly the front of Nat West bank. Plans for the building designed by Birmingham architects, St Paul’s Associates, combine the lateVictorian architecture of the main building and coach house with contemporary features, such as an impressive glass frontage and a double ceiling height atrium. Works have included replacing the mock coach house gates using glazed folding doors to let in light, while the internal fit-out and décor complements the building’s history perfectly. Many original features have been retained. A glazed orangery extension has been added to the rear of the property where Nat West remains open for business. Landscaping has also been reconfigured to provide a terraced seating area to the front and easy access to the rear pay and display car park. Managing Director and Owner of the Boston Tea Party, Sam Roberts, said: “Opening our twentieth café, the third in Birmingham, is a milestone for our business. Our ethos is that bigger isn’t always better, the aim has always been to develop inviting cafés in character buildings that are there to be discovered, recommended and visited regularly. “Each and every one of our premises has been designed to create a social hub that keeps the tradition of British cafés alive as a place to meet, share good food and enjoy great company. With hundreds of thriving businesses located in and around Edgbaston Village we are looking forward to serving the community great food and drink at any time of day in a welcoming space, which is perfect place for relaxing and refreshment.” To get the new café off to the best possible start, several members of staff including the managers from Harborne, Dale Allison and Shaney Ayre, have moved over to the new location. Boston Tea Party is also recruiting for additional part-time and full-time kitchen staff to join the team.

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Ralph Minott, Director of Development at Calthorpe Estates said: “Since our vision to develop the area first began in 2011, Edgbaston Village has grown into a flourishing leisure and lifestyle destination following the opening of a number of exciting restaurants and bars over the past three years. Boston Tea Party’s newest café perfectly complements other businesses nearby, including luxury retail outlets OKA and Neptune, offering visitors a great combination of retail therapy and destinations to dine. “This year is a landmark one for Calthorpe Estates, as we mark our tricentenary year, so it is great to see a number of large development and renovation projects reaching completion. The arrival of some prestigious independent retail and restaurant operators has been integral to building a thriving community and delivering our vision of a destination with a vibrant daytime, evening and weekend atmosphere. What’s more, since 2015 we estimate that around 500 people will have been employed by new businesses based at Edgbaston Village, giving a welcome boost to the local economy.” Just a mile from Birmingham city centre, Edgbaston Village is adding a new heart to the Calthorpe Estate, defined by its leafy spaces, period properties, excellent office space, outstanding educational establishments, world-class medical and internationally renowned leisure facilities, including Edgbaston Priory Club, Edgbaston Golf Club and Edgbaston Stadium. Sitting above the Boston Tea Party café, work has just completed on a further 231 sq m (2481 sq ft) of contemporary office space. The grade A office space is now available, which is perfect for small to medium sized businesses and served well by the growing number of nearby leisure and lifestyle facilities.


BAR AND BEYOND CHELMSFORD Bar & Beyond opened in November 2015 and is the first of a new concept for the UK latenight bar market. The Bar and Beyond ethos offers a whole new experience with food served at the bar from early evening and then until late. The bar features a Shoreditch atmosphere, street and a graffiti vibe which is unique to Chelmsford, and has been designed so you can have an exciting time from the moment you walk through our doors, whether that’s relaxing with a bite to eat during the day or partying the night away. Recently we launched a brand-new menu, which is sure to tingle your taste buds! So, we decided why not brighten up the local companies and businesses of Chelmsford town’s day by delivering them our new delicious hot pizza, we just couldn’t NOT share our amazing pizza with everyone! Throughout the week of July 10th – 14th myself the Senior sales executive Sophia Lavery, Evie-Isabella Lobb our Sales executive and Becky Emery, our newest member to the sales team here at Bar&Beyond all delivered pizza, the new food menus and Christmas menus because it’s never too early to think about booking your 2017 Christmas party! to our local businesses and companies in Chelmsford. We advertised this via our personal LinkedIn accounts and work Facebook accounts and received a phenomenal response throughout the week from independent businesses such as hairdressers, to large chain companies such as John Lewis. We delivered the pizza’s between 1pm-2pm to ensure the companies didn’t have to buy lunch, winner! and those who have had the pleasure to try our new pizza have given us amazing feedback which we are all really pleased about, and it’s also had an impact on getting the word out there, which has boosted the new menu launch massively! We visited many companies such as: • • • • • • • • • •

Toni & Guy Lush Ann Summers Rush Hairdressers Salon Central 02 Rohan Supercuts Oasis Accessorize

• • • • • • • • •

Reed Schuh Topshop The Strand H&M Regius Hairdressers Cath Kidston John Lewis Ascension Global Recruitment • & many more!

Our new menu features more options from our famous sharing platters, ‘’The Butties’’ which come in a variety of fillings such as fat chips, sweet potato, fish and chip and slow cooked beef brisket, and of course – the pizzas, which is the biggest and most exciting change to the menu! They come with a variety of toppings such as BBQ Babe (BBQ pulled pork & caramelised onion), Sausage Fest (hot sausage, salami & spicy nduja sausage with grana Padano cheese), Cluckensqueal (chicken & chorizo with semi-dried tomatoes and pesto), Grand Central Classic (New York Italian spicy pepperoni, mozzarella and a rich tomato sauce), Out of Cluck (medley of chargrilled Mediterranean vegetables and pesto) and G.O.A.T(v) (Italian sauce and mozzarella). Why not come down to our bar and grab yourself one of our amazing gourmet dogs or sink your teeth into our delicious meaty burgers, both served daily for your

delectation from 5pm-10pm and receive 50% off drinks during our daily happy hour! We also have a new and exciting cocktail menu coming to Bar&Beyond in September, keep an eye out. We have something completely different to all the other bars and venues in Chelmsford! We can wait for you to try our completely new and exciting cocktails. Keep posted! If you would like to book our Christmas party with us, we currently have an early bird offer if you book with us before the 31st August you will receive 15% off! Bar&Beyond is perfect for your Christmas party, let me tell you why - We offer you the best of both worlds, Christmas dinner and party all under one roof, no collecting all your belongings after you’ve just eaten Christmas dinner and walking to your party venue! Dine and party all in the best venue in Chelmsford! Now, sit back relax and let us organize your Christmas party 2017 for you all you have to do is contact us!

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RESTAURANT

UPDATE

Cocktails and Cicchetti: Sorrento Terrace at Sartoria Sartoria on Savile Row is set to launch a Sorrento Terrace, inspired by the stunning coastline of southwestern Italy. From 4 August to the end of September, guests to Sartoria will be able to enjoy an assortment of summer cocktails created in collaboration with MARTINI®, alongside an exclusive menu of cicchetti from Chef Patron Francesco Mazzei.

The restaurant’s sunny terrace in the heart of Mayfair will be decorated with lemon garlands and lemon trees, and guests will be able to choose from cocktails including the refreshing Royal Ascot Fruit Cap with MARTINI Rubino, Pimm’s, and tonic water; the playful Mayfair Gelato with Drapo Rosso, MARTINI Ambrato, Tuvé bitter and orange sorbet; and the Sartoria Sour which blends Bacardi Rum with Tuvé bitter, MARTINI Rubino and lime. Furthermore, there will be a choice of the iconic Italian aperitivos for which Sartoria is renowned, with the Terrace Negroni combining MARTINI Rubino, MARTINI Ambrato, Tuvé bitter

MINDFUL CHEF, THE HEALTHY RECIPE BOX COMPANY

LAUNCH MINDFUL MENU AT HAM YARD HOTEL The menu comprises of: Starter: Sesame crusted salmon, peach, courgette, ginger, coriander and chilli Main: Alfred Enderby smoked haddock, kohlrabi and grain mustard slaw, sweet potato crisps Dessert: Raspberry and banana ice cream, coconut flakes 2 courses £19.50 per person 3 courses £24.00 per person For more details click here

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and Tanqueray gin, and the MARTINI Negroni with MARTINI Riserva, bitters and Tanqueray gin. Furthermore, a menu of vibrant, summery cicchetti has been created by Francesco Mazzei to celebrate the cuisine of the Sorrentine Peninsula, with dishes including Red shrimp diavola; Tuna tartare; and Cured duck and cherries. The Sorrento Terrace at Sartoria will provide guests with the perfect opportunity to transport themselves to the Italian coast with delicious food and drink throughout the late summer months.

Mindful Chef, the healthy recipe box delivery service, is excited to announce its summer menu partnership with Ham Yard Hotel. Packed with lean and sustainably sourced ingredients, the Mindful Chef menu is available immediately and will run for the duration of the Ham Yard Hotel’s Live Well Summer Series.


Hakkasan’s Chef Tong and Street XO’s David Munoz to

create exclusive Golden Week menu for Hakkasan London This September, Executive Chef of Hakkasan Chef Tong Chee Hwee and Chef David Muñoz, owner and Executive Chef of StreetXO in Mayfair, will come together in a unique and innovative collaboration to celebrate the Chinese festival of Golden Week at Hakkasan. The limited edition menu will feature brand new dishes bringing together their collective and diverse influences to create a one-off dining experience at Hakkasan. Combining Chef Tong’s incomparable style with David’s inimitable approach to fine dining, creating high octane dishes that take inspiration from cuisines around the world, the new menu will be unlike anything seen in Hakkasan before. Muñoz will also be working with Hakkasan’s award winning bar team and pastry chefs to bring his reputation as the ‘enfant terrible of Spanish gastronomy’ to bear on this limited edition menu. All dishes will also be available a la carte. Commenting on the collaboration David Muñoz enthused: “When I first came to London, I had only cooked in Mediterranean restaurants. I had one meal at Hakkasan and it was a revelation. I knew I had to work there. I watched and I learned and I practiced the techniques and recipes I saw in the kitchen and this is how I began to develop my own style that you see at StreetXO. It is an honour to work alongside Chef Tong to bring my own ideas back to Hakkasan for this special Golden Week menu”.

Chef Tong commented: “I’m delighted to be working with Chef David Muñoz again. We worked together many years ago in the Hakkasan kitchen at the beginning of his illustrious career, so it’s wonderful to be back here creating a new menu together. I’m excited to work with Chef David to bring his bold and innovative approach to Hakkasan. It’s a unique collaboration and will be a truly special experience for Golden Week this year”. The menu will be available in Hakkasan Hanway Place and Hakkasan Mayfair from the 22nd September – 22nd October.

California Dreaming at The Royal Exchange Orlebar Brown collaboration

Served in the light and open surroundings of The Grand Cafe, Chef Stefano Leone has created dishes such as Lobster Cobb Salad (£18.50), Tuna Poke Tacos (£14.50), and Glazed BBQ Salmon with sweet miso, edamame, spinach and donburi sauce (£16.50), all inspired by the vibrant colours and flavours of California’s western coast. Guests who order a dish from the California menu will receive a complimentary California cocktail until 31st August.

list drawing inspiration from some of their favourite cosmopolitan and beach holiday locations across the globe. Examples include Hollywood Green with camomile infused Ciroc vodka, lemon juice, camomile syrup, cloudy apple juice; L.A sour made with Bulleit bourbon, muscovado syrup, lemon juice, angostura bitter, egg white & peach bitter and the Pink Mai Tai which uses Gold rum, orange curacao, orgeat syrup, lime juice and fresh raspberries. Furthermore, continuing the Californian theme, Cîroc will be bringing the sound of summer to The Royal Exchange with their live “Cîroc Summer Sessions” every Thursday evening throughout August.

Upstairs the Threadneedle Bar will be collaborating with designer swimwear, Orlebar Brown, and Ciroc Ultra-Premium Vodka. Located within The Royal Exchange, Orlebar Brown will be offering a 10% discount on selected items for all customers at The Grand Café and Threadneedle Bar who purchase an Orelbar Brown cocktail. During the summer, with a nod to Orlebar Brown’s Slim Aaronstyle swimwear, mixologists have created a brand new cocktail

www.royalexchange-grandcafe.co.uk

Specially for the summer months, The Royal Exchange has launched a brand new summer menu, vibrant cocktail list and decorations all under the theme of California Dreaming.

New Menus PAGE 17


RESTAURANT

UPDATE

What’s the best EPoS to beat rising operations c By Luis De Souza, Chief Executive Officer of NFS Technology Group

A recent survey of performance in the pub and restaurant market found that operating costs now stand at over 50% of turnover. That’s the highest it’s been since the report, by ALMR Christie and Co, began in 2007. And while the survey also found widespread confidence in the sector, in these uncertain times it has to make sense to keep those operating costs under control. That may seem quite a task – but as many successful restaurants and bars have found, the answer can be quite simple: invest in a great EPoS (electronic point of sale) system. This technology can help you control every aspect of your business from stock levels to ordering – and it even cuts down on labour time and costs by providing serving staff with handheld devices that send orders directly from tableside to the kitchen. Sounds attractive? Of course – but how do you determine what’s the best EPoS system for your restaurant?

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Naturally, you need to think hard about your business and determine the challenges that you want to overcome. So do you know the answers to these 6 questions? 1. Do you throw a lot of stock away? How much is it costing you every week? 2. Do you know which of your dishes sell the best – and which ones should be knocked off your menu? 3. Do your labour costs seem too high for the number of covers you serve every day? 4. Do customers ever complain about slow service or getting the wrong meal? 5. What are your busiest times – and are they actually the most profitable? 6. Which of your suppliers offer you the best prices on a regular basis?

If you don’t have a good EPoS system like Aloha from NFS, chances are you either don’t know the answers to some of the questions – or if you do, you can’t say what the reasons behind them might be. Technology has made a fantastic response to the changing needs of today’s challenging restaurant environment, and the best EPoS systems for restaurants can provide major benefits. These days, we’re dealing with a major shift in the spending patterns of diners, who are moving more towards rapid casual dining experiences – the average diner now spends only 45 minutes in a dining outlet. The top ten casual dining brands in the UK are showing remarkable growth. For instance, CAU steakhouses – a valued customer of Aloha from NFS – showed a 67% sales growth in 2015-16 according to a recent market insight report.


o help your restaurant costs? There’s also increasing competition from outlets using delivery services such as Deliveroo. Some are not even restaurants, but simply kitchens that send out – and they have far lower overheads than you do as a restaurateur with an establishment to furnish, maintain and staff. Even the meals people want are changing, as the rise in the popularity of tapas and other small plates in the UK shows. So how exactly does EPoS help you? We’ve identified 5 key questions that you need to ask your software vendor when to make sure you look at only the best EPoS systems for restaurants. 1. Does your EPoS system capture real-time data to improve your supply chain and stock ordering choices, eg by identifying which dishes are selling well? 2. How will your staff use this EPoS? Can they use dedicated handheld devices, iPads or mobiles to take orders? 3. Does they system provide tableside ordering and payment taking so staff do not have to waste time trekking back and forth? 4. Does it integrate with kitchen automation so chefs can start on orders as soon as they are sent from tableside? Can it integrate with your restaurant’s other systems, such as accounting, too? 5. What other businesses like yours are using the EPoS system – and can you see testimonials? EPoS systems are available for any size of restaurant or hotel; for instance, Aloha can be provides as a web-based enterprise system that is accessible anywhere you have an internet connection.

This is particularly useful if you have a group to run, cutting down on duplication of technology and roles in different locations. The data your system collects should be made available to you as comprehensive reports to give you an end-toend view of your operations no matter how large or complex your organisation. EPoS can even help in complex areas such as fraud prevention – when every transaction is tracked, unusual behaviours can be easily spotted and staff can be deterred from fraudulent action – and table management. The successful capture of guest data means the restaurateur can create targeted marketing campaigns that will appeal to preferences. The best EPoS systems for restaurants can even alert you that a diner is posting adverse reviews on social media so you can put things right before they leave your establishment. CAU Estates and Property manager Colin Williams says his restaurants have used Aloha

EPoS for ten years and will continue to roll out the system as the group grows. “We like the efficiency of it in streamlining our business – it’s definitely saving us money in terms of time, efficiency and capturing data so we can identify trends,” he says. “It’s amazing for stock control – one of our biggest challenges and it integrates well with our other platforms. “Our market is constantly changing, and Aloha helps us keep up with that. In all, it helps us deliver a slicker service.” It’s a great recommendation for the capabilities of state-of-the-art EPoS, and for Aloha in particular. And in these uncertain times for restaurants, when everyone is facing spiralling costs, it’s clear that the best EPoS systems for restaurants can provide the firm foundations on which you can build and grow your business. Find out more visit www.nfs-hospitality.com

Tableware PAGE 19


RESTAURANT

UPDATE

Nisbets Adds ‘Flowerpots’ of Fun to their Versatile APS Tableware Range Award winning next day equipment supplier, Nisbets, has added four exciting new ranges to their popular APS tableware offering. Combining creative designs with a hardwearing, durable finish, the new selections; ‘Flowerpots’, ‘Stone Art’, ‘Crocker’ and ‘Lagoon’, help provide operators with flexibility in both displays and storage. A well thought-out buffet display needs serving dishes that unite good looks with practicality. The innovatively designed APS range provide operators with the perfect selection of practical melamine plates, bowls, platters and serving dishes, that are versatile enough in look, size and finish to combine beautifully with other tableware, whether used with a bamboo table riser, or in conjunction with natural rattan display baskets. The new ‘Flowerpots’ (HC737-HC751) range for example, combines a fun and lightweight melamine design, with a durable, glossy porcelain effect finish that is scratch and stain resistant, dishwasher, freezer and microwave safe. The cute flowerpots are a novel way to inject fun into place settings,

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and are available in white, terracotta or grey. For those who want a more rustic look, the new APS Stone Art range (HC690HC707) is a great choice. With slightly irregularly shaped bowls along with flat, deep and square plates, it combines a traditionally dappled finish and thick brown rim, with a virtually break proof melamine design suitable for heavy duty commercial use. The new APS Crocker range (HC721-736) is the perfect choice for those who want serving dishes of varying heights to ensure an interesting and varied display. This eye catching selection is available in classic cream or rustic brown, with a contrasting border, and features a matt surface that has the look and feel of real clay. The unusual leafshaped bowls (HC733-HC736) have asymmetrical peaked ends, which give a slender look that offers practicality with an easy grip and durable commercial finish. APS’s new Lagoon range (HC708HC720) offers timeless simplicity and rugged looks. Including; flat, deep, square and rectangular plates,

round and square bowls and cups and saucers, in a relaxed, rustic design with a

stunningly elegant coppercoloured border that is sure to showcase hot and cold foods. The APS range is attractive yet practical, and available in a range of styles, sizes and finishes, perfect for serving individual portions or creating sharing platters. All APS tableware is lightweight, dishwasher and freezer safe, and heat resistant up to 100˚C, ensuring it is easy to carry, long lasting and versatile. For more information or to view the huge range of kitchen equipment available from Nisbets, please visit www.nisbets.co.uk. Alternatively, please call 0845 140 5555 or head to your nearest store*! *As well as being able to order online at www.nisbets.co.uk, customers can also visit one of our many stores. A full list can be found at www.nisbets.co.uk/VisitOurStores/Static.raction


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CREATORS OF FINE BESPOKE CLIMATE CONTROLLED WINE CELLARS, WALLS & PODS Specialists in creating innovative wine storage solutions in classic, contemporary or hybrid designs


THE NEW GENERATION WINE CELLARS

The combination of good friends, good food and good wine is an unbeatable one with good reason. And as our love affair with eating shows no sign of abating the trend to showcase wine within the restaurant setting is on the rise. wine cellars are literally rising from the ground to unabashedly take centre stage in the chicest restaurants in town. this is obviously great news to those for whom the sight of a rare bottle of a petrus is one that sets the heart a flutter with the same intensity as the promise of a leisurely night with a lover. at cellar maison, our passion is to inspire our clients to push the boundaries and explore a new world of innovative climate and humidity controlled wine storage solutions. styles range from classic through to contemporary and hybrid designs incorporating luxury materials and finishes such as macassar ebony, white marble, acrylic, copper and bronze. cellar maison is considered one of the uK’s leading providers of bespoke climate controlled wine storage and display solutions. with a passion for design and innovation our team of expert designers, engineers and joiners are defining the next generation of wine rooms, cellars, pods and wine walls. our process includes producing 3d renders of all proposed designs so that you can see your vision come to life.

ExpErt craftsmanship | Luxurious matEriaLs and finishEs | intEgratEd Lighting framELEss gLass waLLs | abovE or bELow ground | frEE consuLtations

Talk to us today and bring your vision to life cellarmaison.com | 020 3633 3286 | info@cellarmaison.com Cellar & Bar Equipment PAGE 23


RESTAURANT

UPDATE

lia’s largest g n A st a E s e iv g ip h rs An efficient partne look for their w e n sh e fr a re o st t men independent depart When Glasswells’ Bury store were looking for an eating space that could offer customers a place to unwind during their shopping trip, they wanted a space that felt welcoming and relaxing, a catering space that was contemporary and of course, efficient for their staff. Aptly named ‘The Place To Eat,’ Glasswells’ updated restaurant opened to extremely encouraging reviews, winning the Silver Eat Out Eat Well Award in the process. The success of this newly refurbished restaurant wouldn’t have reached the same heights without the initial help and vision of CK Direct and their valuable partnership with Genfrost UK. CK Direct Ltd are commercial kitchen ventilation and extraction experts, offering a full design, manufacture, install and maintenance service. When initially contacted about the project, East Anglias’s largest independent department store were looking for CK Direct to offer expert guidance on pre-fabricated constructions and bespoke units for their catering equipment. It was important for this new space to mirror the quality that Glasswells pride themselves on with their own product offer and renowned customer service. Working alongside Genfrost, who were manufacturing the required commercial refrigeration equipment for the project, CK Direct installed a pre-fabricated stainless-steel counter construction, fitted with

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t n a r u a t s Re

granite tops to house fridges and display units, shelving sections and bin voids. The brief to design and fit a catering space, welcoming for customers was executed with some personal finishing touches, including a hand painted wooden fascia. Taking advantage of a close relationship with Genfrost UK and a good understanding of the technical drawings, CK Direct managed the project on time and on budget. Lewis Bourne, Genfrost UK Director commended the working relationship with CK Direct and echoed the sentiments of the restaurant staff as they openly commented on the huge improvement to workflow and an increase in customer satisfaction. Lewis commented: “We established a great working relationship with the team at CK Direct; they were attentive and efficient during both the design process and installation. The finished project has surpassed our greatest expectations. The bar staff have also agreed that there has been a noticeable improvement in workflow since upgrading and the restaurant is now functioning better than ever.”

You can find out more about CK Direct at www.ckdirect.co.uk and you can find them on Facebook and Twitter for regular offers and updates.


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Wine Storage Temperature: 6 to 18°C (from 43 to 64°F) Gas supply: Nitrogen E941 or Argon E938 (disposable or external cylinder; not included) Installation: “Plug & Play” Volumes: 1 free, 1 or 3 programmable Materials: Stainless steel and black Gepax® Lighting System: LED lighting with adjustable intensity Bottle Positioning System: Self-centering lifted by pistons with gas spring Refrigeration System: With thermo-electric module Dispenser Settings: Via central touch-display Maintenance: Light signal for tap cleaning

The Back Bar Workhorse

Optional Accessories: - Extra side panel set (white or black colour) - Connection kit - Spacer for short bottles - Gas canister cover p - Cylinder and pressure regulator: disposable argon canister (E938) 0,950lt - 32,12fl oz (sufficient for approx. 80 bottles)

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Advanced features and elegant design come together to provide the perfect dispenser for either a back-bar or self-service setting.

Temperature: Each Elite system has a dual temperature compartment managed separately from 6 to 18°C (from 43 to 64°F) in order to serve both red and white wines.

Interactive LCD touch screens, dual temperatu temperature control and patented tapping head technology are just a few of the elements that ensure the Elite stands out from the crowd. Combining the Elite with our full suite of software extends functionality, providing further tools to assist in developing your business.

Cooling system: By refrigerator compressor. Volumes: 1 or 3 configurable volumes with touch screen key display. Display: Each position has an LCD graphic touch screen interactive display to monitor the dispenser’s functions. A central LCD graphic screen supplies general information. Colours and Finishings: In addition to the Classic stainless steel finish, or available in any RAL colour (www.ralcolor.com). Lighting: Double LED. Light intensity can be set; it changes according to different functions. Environment Control: A junction box performs a check on all external environment conditions (temperature, pressure, humidity) in order to auto-adjust the dispenser’s efficiency. This guarantees inc increased precision of pouring and better functionality of the refrigeration system. Use and System Activation: Available for back bar, or with wine card services for a self-service environment. Integration: EPoS integration possible, Apps for

card top-ups, etc.

Please enquire and we can tailor to suit your requirements.

For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2.


RESTAURANT

UPDATE

£104,000 Raised for Grenfell Tower Survivors by ‘London Unites’ at Fundraising Dinner on 18 July 2017 On Tuesday 18 July 2017, the ‘London Unites’ fundraising dinner for the victims of the Grenfell Tower fire raised an astounding £104,000.

involved donating their time, food, drink... everything was contributed with no charge. It was a wonderful example of what true hospitality is”.

London Unites was launched by a group of professionals following the Grenfell Tower tragedy. The group spent all of June pulling resources together in order to create an outstanding evening to raise awareness and essential funds for those in need.

The dinner, which hosted over 500 guests, was run with zero costs involved, allowing all of the money raised to go directly to those affected by the recent tragedy. This is a first for the hospitality industry, where 100% of the staff, food, beverage, AV and entertainment were donated for the cause.

The evening was hosted by Michael Sloan of the Novotel Hammersmith with an incredible amount of support from the Hotels in West London led by Edward Bracken, General Manager of the Crowne Plaza Kensington. Neighbouring hotels such as Lancaster London, The Dorsett and Royal Garden Hotel helped to raise the sum of £104,000. Edward Bracken said: “The whole evening was an incredibly humbling experience. It is fantastic that we have been able to raise this amount with only three weeks to prepare, with everyone

Ben Purton, Executive Head Chef and Director of Food & Beverage at Lancaster London, was heavily involved on the organisational team. Volunteers from the Sales and Marketing team also worked the evening as chefs and waiters, alongside kitchen apprentices and Guest Safety staff from Lancaster London. Thanks to the social media activity throughout the evening, the event was trending on Twitter. The evening included a three-course dinner, a silent live auction, music and

entertainment. Survivors of the tragedy shared their stories with the room, and the two tables of Ladbroke Fire Station staff were given a standing ovation for their heroism and bravery in saving lives. The money raised will be distributed via The Kensington & Chelsea Foundation, The Evening Standard Dispossessed Fund and The London Community Foundation. These are independent charities that London Unites is extremely proud to work alongside as they will ensure that all funds go directly to those affected. Lancaster London, Lancaster Terrace, London W2 2TY For further information and photography, please contact: Chloe Boston or Alison Healy at Luxe PR on 020 7368 3330 or chloe@luxepr.com

Plant-based burger company becomes Crowdcube’s fastest ever restaurant raise The Vurger Co reaches £300,000 in crowdfunding campaign - 66% above target Artisan plant based burger company, The Vurger Co, completed a very successful crowdfunding campaign on 6th July raising £300,000 - 66% more than the brand’s target. From market stall to festivals and pop up restaurants, cofounders Neil and Rachel started The Vurger Co in late 2016 whilst on the lookout for fast, natural plant-based food after suffering from persistent health issues. Now, The Vurger Co is a revolution in fast food, using the very best of vegetables, seeds, nuts and legumes all combined to create the ultimate plant-based burger. Following the success of their extremely popular pop up restaurant in Bethnal Green, East London, fans will be pleased to hear that the funds raised will help them to launch their first ever permanent site. The crowdfunding campaign was launched on Monday 3rd July and within 30 hours the company had already reached its target, making it the fastest ever restaurant raise on leading crowdfunding platform, Crowdcube. The duo had set out to raise £180,000 in exchange for 23.08% equity and the campaign closed on 6th July having raised £300,000, allowing Neil and Rachel to raise the equity offer to 33.33%.

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Neil and Rachel are thrilled with the result of the crowdfunding campaign and commented: “We are extremely excited that we hit the £300k mark in just 77 hours, we just love that everyone has got behind our mission, believed in us and our team and understood how much of an impact our concept can have on the future of food! We cannot wait to start working on our permanent home!”


Sopwell House Celebrates Being Awarded Two AA Rosettes The Restaurant at Sopwell House is celebrating its latest achievement – a 2nd AA Rosette following a recent inspection.

Sopwell House achieved this prestigious award by accomplishing precision throughout all its cooking. The Restaurant also received recognition for the high quality, seasonal produce on its menus. The AA inspector described his experience at The Restaurant as “smart dining in Mountbatten’s former country home”. The award-winning restaurant marries British and European cuisine to achieve an eclectic menu offering, with a vast wine list to match. Head Chef Matthew Bird has devised a mouth-watering à la carte menu using seasonal and local produce. The Restaurant prides itself on offering a fine dining experience coupled with far-reaching views of the surrounding Hertfordshire countryside. Restaurant Manager, Stefano Litti and the front of house team share the accolade by adding skill and finesse to provide an attentive yet uncomplicated service which goes hand in hand with the food offering. Sopwell House prides itself on the simple approach to offer great food paired with friendly service.

Executive Head Chef, Gopi Chandran said: “Our entire team has worked incredibly hard to achieve this accolade. We are all extremely proud that we have achieved two AA Rosettes and will continue to build on this achievement.” Sopwell House is a stunning Georgian manor house located in the city of St. Albans within the Hertfordshire countryside. Located only 20 minutes from London St. Pancras, the hotel is the idyllic getaway just outside of the hustle and bustle of the capital. The hotel is the perfect place to dine boasting two restaurants, an elegant cocktail lounge, and conservatory bar, all of which look out on 12-acres of beautiful gardens. Sopwell House, Cottonmill Lane, St Albans, AL1 2HQ

For reservations, please call: 01727 864477

www.sopwellhouse.co.uk Awards & Charity Events PAGE 29


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UPDATE

BBQ Thursdays

at The Beach

Guests are invited to the beach every Thursday evening for Brixton Beach BBQ Takeovers, where London’s BBQ specialists and chefs take over for one evening filled with mouthwatering food, creative cocktails, Latino beats and Salsa sessions, making for an ideal Thursday evening, spent enjoying the spoils of the British summer. On Thursday 27th July, Brixton Beach welcomes Tim Anderson, Masterchef winner and founder of Japanese soul food sensation, Nanban, to host a Japanese inspired rooftop BBQ filled with bold flavours and foreign influences. For the evening Tim has curated a one off menu featuring a Yakitori Trio; Chicken thigh and spring onion with a sesame glaze; Chicken breast with pickled plum and shiso or Chicken and shiitake meatballs with yuzu glaze. Those after a meatier feast can tuck in to Teriyaki Ox Cheek served with watercress and a sweet onion salad, also on the menu is Nanban’s famous Umami Chips, with mushroom-seaweed salt and a miso-parmesan mayo. Thursday 3rd August sees James Whetlor, founder of ‘kid’ goat meat specialists, Cabrito take to the rooftop for an evening filled with barbecued goat meat, all sourced from British dairy farms. The menu will feature a selection of ‘kid’ goat speciality dishes, bringing guests an array of authentic flavours from around the world. On Thursday 24th August, Brixton Beach celebrates their pre-carnival party, in collaboration with Guadeloupean bokits specialists, Bokit’La. For one night, the beach is transformed into a Caribbean fiesta, taking

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Prepare for summer sizzlers at Brixton Beach’s BBQ Thursdays, every week on London’s hottest rooftop beach. This season, guests need look no further than the hustle and bustle of Brixton Market to escape to a rooftop paradise, complete with everything you need for a perfect evening sundowner in the sweltering City.

guests on a trip to the streets of Havana, complete with steel bands set to transport guests to a beachside paradise. The Beach BBQ takeover will see Bokit’La serve up a storm with their Guadalupan special sandwiches, Bokits, filled with chicken, salt fish or their new vegan aubergine. The following Thursday, 31st August will see the summer month out in style as Brixton Beach resident food trader, STAKEhaus hosts a Surf ‘n’ Turf Beach BBQ, bringing the best British beef and the freshest seafood to the rooftop. Whether you’re after a meat feast, a splendid seafood selection or a little bit of both, Brixton Beach’s Surf ‘n’ Turf Beach BBQ is the place to head. Every Thursday, Brixton Beach also welcomes Richard Voogt

from Dsantos Dance UK to host Salsa sessions on the beach, where everyone from beginners to professional are invited to sashay the nights away while being transported to the heart of Havana by DJ Dennis The Chemist. Thursdays at the Beach Every Thursday at Brixton Beach Entry: Free | Pre-booking food tickets is advised to avoid disappointment Brixton Beach, Pope’s Road, Brixton, London, SW9 8JH. Tel: 020 7095 8980 Web: www.brixtonrooftop.com FB: @BrixtonRooftop IG: @BrixtonRooftop #BrixtonBeach #BrixtonRooftop


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Issho

D&D London to open a new Japanese Issho rooftop restaurant and bar in Leeds D&D London to open a new Japanese rooftop restaurant and bar in Leeds

On Wednesday 21st June, restaurant group D&D London will open a brand new rooftop restaurant in the This June, restaurant group D&D London opened a brand new rooftop high-end shopping destination of Victoria Gate in Leeds. restaurant in the high-end shopping destination of Victoria Gate in Leeds. Issho (meaning ‘together’ in Japanese) will offer authentic Japanese cuisine in a sophisticated and refined Ben said the launch: “I’ve been enough to travel to a Issho (meaning ‘together’ inof Japanese) willbar, offerrestaurant authentic space setting, which comprises a rooftop andofoutdoor terrace. Thelucky restaurant will serve Japanese cuisine in a sophisticated and refined setting, Japan several times and have worked in Asian restaurants menu toa sharing dishes and incorporating the verythebest of from Yorkshire Having previously which dedicated comprises of rooftop bar, restaurant space and across globe, Turkey produce. and Dubai to London and outdoor at terrace. worked Zuma and launching London’s Sexy Fish in 2015, Executive Chef Ben Orpwood uses his Australia. My experience has certainly helped shapeextensive the menu at Issho and create eye-catching dishes that are full travel experience throughout Japan to inspire the dishes on his menu, such as Wagyu pastrami; Smoked The restaurant will serve a menu dedicated to sharing of flavour.” dishes and theleaf verydressing; best of Yorkshire Dorset charincorporating with wasabi Steamed prawn and salmon gyoza, white soy and mustard; Seared produce. Having previously worked at Zuma and dining space utilises of Japanese materials diver scallop, jalapeno and apple and Duck breast with The pickled nashi pear andaarange spring onion sauce.

launching London’s Sexy Fish in 2015, Executive Chef Ben including charred timber which is known as ‘Shou Sugi Orpwood uses his extensive travel experience throughout Ban’. As well as oak, marble style tiles, natural-edged The open kitchen and sushi bar are the main focal areas of the restaurant, creating a theatrical experience Japan to inspire the dishes on his menu, such as Wagyu porphyry stone and suspended timber rafts to give the for diners.Smoked An impressive variety of sushi will feature prominently on the and menu including seaweed-wrapped pastrami; Dorset char with wasabi leaf dressing; design an authentic contemporary feel. A large Steamed prawntiger and salmon white soysalmon, and mustard; maki of crab, prawn gyoza, tempura and as wellslatted as ‘Dynamite Ebi Tempura’ and a dedicated Robata feature gantry with a bespoke illustrated ceiling Seared diver scallop, jalapeno and apple and Duck breast graphic gives the bar a prominent presence in the grill will sit within the main dining room serving traditional ‘robatayaki’, slow-grilled over charcoal in space. full view with pickled nashi pear and a spring onion sauce. The restaurant’s ownapple bar, Kori, serve aBarley range miso of surrounding diners. Sample dishes include Maple glazed pork belly,very fresh andwill wasabi; The open kitchen and sushi bar are the main focal areas of of sake and Japanese-inspired cocktails. These will lamb cutlets with smoked aubergine and cucumber; and Grilled iberico pluma, yuzu and daikon pickles the restaurant, creating a theatrical experience for diners. include the Matcha Sour (Matcha tea, Beefeater 24 gin, alongside a selection Yakitori. An impressive variety ofofsushi will feature prominently elderflower cocktail, lemon juice and egg white); Suntory on the menu including seaweed-wrapped maki of crab, Fashioned (Yamazaki Distiller’s Reserve, homemade Ben of tempura the launch: “I’ve been lucky enough to to Japan several times and have worked in Asian tigersaid prawn and salmon, as well as ‘Dynamite Ebitravel cherry liqueur, aged barrel bitters, stirred and served Tempura’ and a dedicated Robata grill will sit within the restaurants across the globe, from Turkey and Dubai toin London and Australia. Myhomemade experience has and certainly a goblet glass, topped with orange main dining room serving traditional ‘robatayaki’, slowcinnamon foam);are andfull Monburan Martini (Chestnut liqueur, helped shape the menu at Issho and create eye-catching dishes that of flavour.” grilled over charcoal in full view of surrounding diners. vanilla vodka, chocolate liqueur stirred and topped with a chestnut flavoured whipped cream). Kori is set to Sample dishes include Maple belly, fresh The dining space utilises a glazed range pork of Japanese materials including charred timber which is known as ‘Shou become a destination bar in its own right, with an intimate apple and wasabi; Barley miso lamb cutlets with smoked Sugi Ban’. As well as oak, marble style tiles, natural-edged porphyry stone and suspended timber rafts to 40-cover rooftop terrace with comfortable lounge sofas aubergine and cucumber; and Grilled iberico pluma, yuzu and daikon pickles alongside a selection of Yakitori. injecting the space with a calm, relaxing ambience and

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Somewhere Beyond the Sea... All Aboard the Bohemia Afternoon Tea Cruise Oh buoy! This summer, Bohemia Bar & Restaurant is setting sail for warmer climates on the Bohemia Afternoon Tea Cruise, and is welcoming you onboard. Set the route, Captain... The Michelin Star Afternoon Tea is the newest innovation from Ellen De Jager-Smith, Head Pastry Chef at Bohemia. Following her success with the ‘Lost Treasure of Easter’ sculpture – which involved 25kg of chocolate, sculpted and painted like an octopus – Ellen and the pastry team are making waves once again with the Bohemia Afternoon Tea Cruise, available throughout summer 2017. The oceanic adventure commences with a ‘shell-ection’ of loose leaf teas and herbal infusions, served with Bohemian Tea Sand-wiches. Plain and raisin scones are served with Strawberry Jam, Jersey Black Butter and Clotted Cream. The real treasure is discovered with a myriad of sweet delights, including an Exotic Cruise Cake, made with Malibu-soaked Coconut sponge and filled with a Mango, Passion Fruit, Papaya and Lime Mousse and a tangy Passion Fruit Jelly. When it’s time for a dip, dive into the Ring Buoy Macaron. ‘Shore’ to be the favourite, the summery flavours of peach, olive oil, sea salt and apricot will leave all travellers happy as clams.

Bohemia Bar & Restaurant provides unrivalled Michelin Star dining in the heart of Jersey. Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus. Bohemia was the only restaurant in the Channel Islands to be listed in The Sunday Times Top 100 Restaurants. The 4AA Rosette restaurant also received the highest score in the Channel Islands in the Good Food Guide with a glowing score of 7 and was listed as the best restaurant in Jersey in the guide’s ‘Top 50 Restaurants in the UK’. Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands. For reservations please call: 01534 880 588 or visit www.bohemiajersey.com

A classic Mint-Chocolate Chip Ice Lolly will cool down all beach bums, before indulging in a Summer Berry Tartlet; and a Raspberry and White Chocolate Mousse with a touch of Tarragon, Crunchy Raspberry Coral and Fresh Berries. The Bohemia Afternoon Tea Cruise is priced at £19.95 per person, or £29.95 served with a glass of de Venoge Champagne. Bon Voyage!

Thanasis Chondrozoumakis appointed Food and Beverage Manager at Hilton London Bankside Thanasis Chondrozoumakis has been appointed Food and Beverage Manager at Hilton London Bankside where he will oversee operations in OXBO Bankside, The Distillery Bar, In-Room Dining and the Executive Lounge and will seek to enhance the outdoor dining on Prices Street. Thanasis joins the team at Hilton London Bankside from the Millennium Hotel Knightsbridge where he has worked as the Food and Beverage Manager since 2014.

Prior to that he was the Outlet Manager at the award-winning Park Room at the Grosvenor House, A J W Marriott Hotel, where he started his career in London. Thanasis has extensive experience in developing successful bars at the JW Steakhouse and the Malmaison in Oxford. Having spent over ten years within hotel food and beverage operations he prides himself on his energetic and ambitious work ethic and his aptitude for driving team development and delivering outstanding levels of customer service. PAGE

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D&D London announces its Chop House family D&D London announced today the first of a number of food initiatives at its three London Chop Houses: Moorgate’s South Place Chop House, Butlers Wharf Chop House in Shad Thames and Paternoster Chop House, next to St Paul’s Cathedral.

The menu starts with Cornish mussels, smoked bacon and Somerset cider or Scottish hand-dived scallops with Chop House butter and samphire (both £10), followed by Grilled Isle of Gingha halibut and tartare hollandaise or Fish of the day (both £29.50).

To celebrate summer, the Chop House restaurants have launched Coast to Coast, a lighter, limited-edition fish and seafood menu available throughout July. A supplement to the main menu, Coast to Coast’s fish are supplied by award-winning, sustainable suppliers Flying Fish.

D&D London’s Operations Director, Michael Farquhar, commented: “From now on, D&D London’s three Chop House restaurants will collaborate more closely in showcasing the very best of British food, prepared using traditional cooking methods, with dishes ranging from simple chop

house classics to more indulgent sharing dishes.” The Coast to Coast menu is available until Sunday 30th July.

Dirty Bones Soho (Denman Street) introduces first ‘Instagram Pack’ for foodies Dirty Bones have launched London’s first-ever ‘Foodie Instagram Pack’ at their most recently opened location on Denman Street, Soho, their fourth restaurant serving NYC-inspired comfort food and cocktails across London. Complete with the likes of a portable LED camera light, multidevice charger, clip-on wide angle camera lens and a tripod selfie stick for overhead table shots, the pack has been created to provide Instagrammers with everything needed to capture the perfect shot. Overseen by Lotti Lorenzetti, Dirty Bones Soho was designed with the Instagram universe front-of-mind, echoing New York’s post-industrial chic look with an antique floor-toceiling bookcase and bespoke neon lighting signage already popular with social media savvy guests. Dirty Bones’ menu has also been curated to provide picture-perfect shareable content, with new trending dishes such as Fish

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Tacos standing alongside the iconic Mac Daddy Burger and Cheeseburger Dumplings. The pack’s conceptualization stems from a recognition of the movement and importance of Instagram in present-day foodie culture, as well as

a desire to enable guests to share Dirty Bones Soho’s best qualities without compromising the cosy atmosphere and design. The first of its kind, the pack is an innovative and fun approach to harnessing the power of one of the fastest-growing marketing tools in the restaurant industry.


Andy – one of the best-known and most-respected faces in hospitality – has previously been a guest lecturer at the university’s London Geller College of Hospitality & Tourism. He has been a driving force in raising awareness of some of the vital issues facing our industry, more recently mobilising industry bodies to support the protection of Universal Free School Meals and particularly the benefits of children’s attainment through good nutrition and hydration. He remains on the work study group that is analysing and gaining data to support further evidence going forward. Andy is also passionate about highlighting the skills gap within the industry. His work with UWL is supported by an unwavering commitment to many of the industry’s leading charities and organisations including Springboard, Hospitality Action, the One and All Foundation and the British Hospitality Association, where Andy is focused on championing positive change across the industry. Andy Kemp, Group Sales & Marketing Director of Bidfood, comments: “I am immensely proud and grateful to receive this honour from the University of West London, it is truly humbling. “Over the course of my 36 years in this great industry I have been privileged to witness many challenges, opportunities and experiences. This is a great industry and it’s given me not only the pleasure of working with some amazing people but also the opportunity to play an important part in raising awareness of key issues facing foodservice and hospitality. “Partnering with the University of West London gave me the opportunity to help broaden students’ knowledge around elements of food procurement, food safety and food distribution as well as creating awareness of the depth of employment opportunities in foodservice. The chefs and managers of tomorrow have a real opportunity to shape the next generation’s attitudes and appreciation of food and its service. Future work continues and will include focus on growth hormones and antibiotics in food and further work on nutrition and education attainment. “It is an honour to support the University of West London in any way I can.” Andrew Selley, Chief Executive of Bidfood, comments: “What makes Andy unique is his absolute passion for the hospitality industry and for those who work within it. “For over three decades, he has demonstrated an unwavering commitment to championing positive change across the industry – from both within the Bidfood business and beyond, via his tireless voluntary work for many of the industry’s leading charities. “Andy is always prepared to go the extra mile to create a better future for hospitality, and the whole team at Bidfood is delighted that his efforts are being recognised today.” Professor Alexandros Paraskevas of the University of West London, added: “We are awarding Andy this honorary doctorate in recognition of his lifetime contribution to the UK and international food industry. On top of his professional achievements as trail-blazer and policy influencer, he has done very significant work with many charities in advocating a better future for young and often vulnerable people. Andy has been an inspirational guest lecturer in our College and has provided students numerous industry links for placements, research and professional development.”

Hands up for hospitality Bidfood’s Group Sales & Marketing Director, Andy Kemp, received an honorary doctorate from the University of West London (UWL) for his services to the hospitality industry, at Wembley Stadium on 25th July.

www.bidfood.co.uk

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Create the perfect We know that creating the perfect brand for your establishment is not something that you have taken lightly and that it reflects your passion, belief and pride in what you do.

Platinum Catering Supplies are the perfect partner to ensure that you can leverage your message across as many consumable mediums as possible. The more your brand is seen the more it is remembered and the more likely clients are to think of you when making their choice of where to spend their money. We are a supplier to many high-end establishments who recognise this value and who choose to place their brand on everything from coasters and napkins to beer mats and matches. Why not follow in this well understood process and allow Platinum Catering Supplies to propel your brand and to help create customer awareness and loyalty. Our vast array of products means that we cater for the most well used of products like beer-mats to bespoke carrier bags for a special one off function. We have the expertise to help you through the design process and to make sure that you get a cost effective solution that you can frequently use in your business. We source our products from around the world to deliver the best in class and we are particularly proud of our branded matches which are manufactured exclusively for us in Japan really allowing you to showcase your establishment to smokers and non-smokers alike.

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Branded matches are not just about smoking they are a cost effective take away branding item that many people still find to be a great keepsake of where they have visited. Based in Wimbledon, Platinum Catering Supplies can supply to the UK, Europe and the rest of the world with customers in many destinations across the globe. We are able to export on your behalf and to store many items in our warehouse to provide you with immediate call off should you need it.

Call us now on 0208 687 5392 or email admin@platinum-supplies.co.uk For all new customers we will be delighted to thank-you with ÂŁ50 of vouchers on any orders over ÂŁ500.


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

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RESTAURANT

UPDATE

Life’s a gas as Nadiya

samples Derbyshire oatcakes in the High Peak Former Great British Bake Off winner turned author and TV presenter Nadiya Hussain’s flourishing career has reached a new peak – the ‘capital of the Peak’, in fact, as she came to Chapelen-le-Frith to sample Ian Barratt’s authentic Derbyshire oatcakes for her new BBC2 series, Nadiya’s British Food Adventure.

The eight-part series start at 8.30pm on Monday July 17* and takes her all over Britain to find local specialities. The Derbyshire episode is scheduled to be edition two (July 24) and sees Nadiya sampling Ian’s traditional fare and finding out how the oatcakes are made before devising her own improvised speciality – Derbyshire oatcake samosas! Nadiya was certainly cooking with gas – AvantiGas! – on the day, literally so as Ian’s farmhouse and bakehouse at Owlgreave Farm in Combs, just outside Chapel, uses LPG from AvantiGas for cooking and heating. LPG fires up Ian’s gargantuan, vintage, 18-foot hotplate with its gas jets underneath which cooks up to five dozen oatcakes at a time, totalling 200-300 dozen oatcakes or thicker pikelets per shift. “Gas has a nice moist heat which is what you need for the oatcakes. Electric hotplates dry them out too much,” says Ian, and he should know. The recipe that underpins his business, Derbyshire Oatcakes and Pikelets, has been in the family since 1949, and they’ve owned the hotplate itself for over 40 years. So how did Nadiya’s team find out about his speciality? “They found us through the website. Nadiya thought she had tried them before, but it turned out she had only had Staffordshire oatcakes. She thought ours were a lot thicker and a lot tastier.”

To find out how AvantiGas can help your business get cooking • call us on Freephone 0808 191 0000 • or email us at enquiries@avantigas.com • or visit us at avantigas.com 40 PAGE

Ian showed Nadiya how he and his mother, Eileen, and assistant Sheila make the batter then griddle the oatcakes, ready for them to be delivered to shops, pubs, cafes and restaurants across three counties. He likes his with egg and bacon or cheese and chives. “But Nadiya doesn’t eat pork, so we gave her one with egg and one with chocolate spread – you can make them sweet or savoury.”


“Gas has a nice moist heat which is what you need for the oatcakes. Electric hotplates dry them out too much” Then Nadiya came up with her own special twist on tradition: “She made vegetable samosas out of the oatcakes – and they were brilliant! She used flour and water to seal the edges and deep fried them, so they crisped up on the outside and had the moist and slightly spicy vegetables on the inside. I can see them becoming a whole new product line. They were absolutely delicious!” AvantiGas Head of Marketing Andrew Mann said: “We’re delighted that Ian is cooking his unique products with gas and finds it produces the best results, and equally delighted that Nadiya has sampled them and enjoyed them. We’ve been Ian’s supplier for many years now – and long may it continue.” Ian has just had a third LPG tank installed too, because as well as his farmhouse and bakery, he fuels a holiday cottage with LPG and heats the toilet block on his campsite. On filming day, the biggest surprise for Ian was a 10-hour shoot that showed just how involved the whole process of making a TV programme can be: “There were about 10 people including two cameramen, a soundman, a food technologist, a BBC photographer and the rest, and they’d be busy re-taking shots, setting up the lighting, setting up tables and flowers, looking for good angles – it was immense! They were flying around you all the time for what will probably be 10 or 15 minutes of TV, in the end.” Literally flying for the finale, in fact, as drone-mounted airborne cameras filmed Ian eating Nadiya’s creations on his front patio. Nadiya’s British Food Adventure starts Monday July 17, 8.30pm BBC, with Derbyshire Oatcakes featuring in the second episode on July 24.

www.derbyshireoatcakes.co.uk PAGE

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TANSUN HEATS UP BUSINESS AT PICCOLINO ALDERLEY EDGE Infrared heating manufacturers and experts, Tansun, have helped to improve the al fresco dining experience at Italian restaurant, Piccolino. Tansun’s infrared heaters were specified for the project by the Individual Restaurant Company who are responsible for Piccolino Restaurant in Alderley Edge.

some time. So far, we are pleased with the performance of the heaters and our customers have found them beneficial, particularly in colder evenings.” She continued, “We would definitely consider using more of Tansun’s products again in the future where there is a requirement for instant, powerful heating.” Tansun’s Monaco infrared heaters are powerful and efficient, making them perfect for an environment such as Piccolino.

Over 20 of Tansun’s black double heaters and remote controllers were specified for the project as a result of their instant, powerful heat with easy installation benefits.

The heater is ideal for al fresco dining because, when in use, it comes without the radiant red colour which can spoil the atmosphere.

Each of the Individual Restaurant Company’s restaurants has been designed with distinct characteristics to improve the experience for customers.

The system has been specifically designed to suit outdoor restaurant areas and terraces, but can also be fitted to awnings, in bars, VIP lounges and commercial areas.

For Piccolino, it’s most elegant characteristic is the large outdoor area with retractable roof, where Tansun’s Monaco Double Low Glare Heaters and controllers were installed.

Piccolino also specified Tansun’s remote controllers for the Monaco heaters, which can adjust the heat output and energy consumption while the heaters are in use.

The setting offers a distinctive Italian atmosphere, and Tansun’s Monaco heaters provide a reliable heating source for use all year round. The Monaco Double heaters offer increased heating power and coverage as a result of its 3.0kW heating power, and are also available in a 4.0kW output.

All of Tansun’s products are manufactured in the UK and designed using premium components.

The design heats large areas, both indoors and outdoors, and it emits a pleasant, ambient glow with low glare and no diminishment in heat.

The company offers the largest range of domestic, industrial and commercial infrared heaters in the world, providing maintenance free, safe and healthy heating appliances.

Sarah Pryer from the Individual Restaurant Company commented, “Tansun has supplied their quality infrared heating systems to the Individual Restaurant Company for

Further information is available from Tansun on 0121 580 6200, by emailing sales@tansun.com or by visiting the company’s website at www.tansun.com.

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Tansun has been established for 35 years and pioneered the concept of infrared electric heaters in collaboration with Philips technology.


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Shade from the sun during the summer, and shelter from the elements during the winter - this is what garden rooms and terrace covers can give you.

The choice is vast, but talk to the experts and we will help you choose the one shelter fromallthe Shade that is right forthe yousun enabling to use your space yearelements round. during from during you the summer, andoutside the winter - this is what garden rooms and terrace covers can give you. Opening roofs, or retractable walls,and lighting, heating Canopies shelter fromand themore. elements during Shade from theglazed sun during the summer, are more versatile than you previously imagined. The choice is vast, but talk to the experts and we will help you choose the the winter - this is what garden rooms and terrace covers can give you. one that is right for you enabling you to use your outside space all year round. Or about a bigbut umbrella or aexperts marquee addwill a bit of you interest to your Thehow choice is vast, talk to the andtowe help choose the one outside area. Opening roofs, glazed or retractable walls, lighting, heating and more. Canopies that is right for you enabling you to use your outside space all year round. are more versatile than you previously imagined. For moreroofs, information go to our website or give us aand call.more. Canopies Opening glazed please or retractable walls, lighting, heating Or how about a big umbrella or a marquee to add a bit of interest to your are more versatile than you previously imagined. outside area. Or how about a big umbrella or a marquee to add a bit of interest to your For more information please go to our website or give us a call. outside area.

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RESTAURANT

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Off-site construction the perfect space for retail and dining experiences Offsite constructed buildings are perfect for catering, retail and dining, most modular building systems have a functional look that would be more at home on a construction site than used as an quirky dining space or street food experience. Traditionally architects and developers either commission entirely bespoke builds; which is expensive and time consuming, or opt for basic cabins, cloaked to improve their aesthetic appeal, which rarely meets expectations and design criteria. Losberger off-site built modules are flexible enough to offer contemporary finishes, without the costs and time constraints associated with tailor-made builds. Losberger designers work closely with our team of specialist joiners to ensure we meet the clients agreed specifications. Losberger manufacture in house, meaning we have complete control over quality and accuracy, increasing efficiency on site. We can offer vaulted ceilings, full-length windows and a variety of floor plans that are light, airy, inviting and stylish. Losberger can customise the external appearance of your new building to blend in with any setting urban or otherwise. You can’t beat the quality, completion time or the architectural appeal of using offsite modular building systems. They offer architects, developers and designers excellent customisable solutions for retail space, restaurants, cafes, kiosks, reading rooms, bars, marketing suites, community spaces and more. Losberger have successfully installed a variety of buildings ranging from marketing suites, to community reading rooms, cafÊ’s, fast food and restaurants to leisure facilities and schools, incorporating state of the art building materials that ensure we deliver regulation compliant, energy efficient, comfortable, soundproofed and low maintenance facilities, providing the very best environment for your customers.

44 PAGE Section Name Here


Why choose offsite modular building? Smarter • Rigorous quality control in a factory environment ensures less defects and costly snags • Cost certainty with negligible risk for project over run and additional costs • Programme certainty with significantly reduced weather disruptions • Health & safety risks reduced, (less site time v factory controlled environment) It’s much safer for us to produce something in a controlled factory environment rather than building outside, at height, while exposed to changeable weather. • Huge range of cladding materials to compliment local environment and design criteria • Ideal for sites with restricted access roads or limited site contractor space • Life time costs - Enhanced specification standards and build quality can reduce occupancy costs related to energy use, defects and repairs.

Quicker • Potential to reduce overall build programmes by up to 50% • Groundworks / foundations and the building modules can be prepared concurrently • Services and electrics can be factory fitted, significantly reducing time on site

Greener • Site traffic reduced by up to 90%, less impact on the local area, reducing pollution • Built from sustainable and recyclable materials • Economical to maintain • Reduced on site waste generation

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RESTAURANT

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Raising the bar with self ordering kiosks.

“Technology is upon us” – such a dramatic phrase, and so true. Yet while technological change is more likely to happen gradually, what happens when the future does knock on your door today?

M

cDonlads is switching their service model from fast, to fast casual. They are revamping their locations and widening their target market with great speed. Yet again they are setting a new standard for the kind of experience restaurants deliver to their customers. Who would have ever thought that McDonald’s would switch to table service? So how can a gigantic, franchise based restaurant change so much and so fast? The answer is quite simple: by investing a lot of money into some very impressive technology. McDonald’s is now able to deliver a casual dining experience with the speed and efficiency of a fast food restaurant. By introducing self-ordering/payment kiosks McDonald’s customers can now take their time to browse and fully customize an order, pre-pay by card and relax at a table until their order is delivered. This new evolution in service was quickly followed by Wendy’s, KFC, Panera Bread and Subway. Others are following. This change will soon impact both the casual dine restaurant

and the quick service sectors in ways that are still evolving. As the massive fast food customer base gets accustomed to this new style it is reasonable to assume that some elements of the new service will start to be expected as the new standard, even when eating at other independent restaurants or smaller franchises. Speed. Customer driven ordering and payment. Full customization and a vast array of menu oriented information (calories, allergens, videos, photos), may all become the new normal. As kiosks are being deployed throughout the major chains in Europe, all restaurant managers will be soon forced to consider the role of technology in their ordering, payments, service and overall customer experience if they want to remain competitive. So how does one compete with a mega-corporation’s 13 years of research and development backed by a multi-million dollar budget? Restaurant managers will need to seek professional advice and off the shelf products that tailor to their venue and their customer service model to be able to offer the same customer experiences at an affordable price. The restaurant industry needs specialist tech companies that focus exactly on such solutions. These should be provided as a seamless service that restaurant owners and managers can just use out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately the technologists are able to offer much of this, at prices tailored to usage and size of your business. One such specialist provider is NextMenu. They launched in 2016 at Restaurant Tech Live, with an innovative tablet menu system and have since expanded to offer self-service kiosks fully integrated with card payment acceptance. We visited them recently at the Retail Business Technology Expo where they launched their high-end kiosks. While NextMenu work with a hardware partner focused on custom kiosk designs, NextMenu themselves were keen to emphasize that there is no back-andforth between the hardware and the software, they handle everything as a seamless service. They are also working on a standardized model that will be cost-effective for any venue, so be sure to look them up! Sales@NextMenu.com www.NextMenu.com

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EAT. DRINK. SLEEP August 2017

Is the KP of the Year working in YOUR kitchen?

The 2017 KP of the Year Awards have been launched and the search is on for the best kitchen porter in the land. The awards are the brainchild of Winterhalter, the market leader in commercial warewashers. Managing director Stephen Kinkead is encouraging entrants from all sectors of the industry. “In previous years we’ve had entries from schools, stadia and snack bars, pubs and prisons, hotels and hospitals, restaurants and residential homes, barracks and banquet caterers… even the Houses of Parliament,” he says. “Everyone’s a winner, as every entrant receives a presentation tin containing a special KP apron.” The prize fund is valued at over £10,000. The winner receives £1,000 in cash, plus a celebratory meal with friends, there are cash prizes for the runners up, and the winner’s establishment gets a Winterhalter machine. “We’ve tried to make the prizes really top notch, to reflect the importance we place on the competition,” says Stephen. “What’s really important is the chance to celebrate the enormous contribution KPs make to the catering industry. “KPs do often get overlooked, which is both sad and mad. Ask any chef and they’ll tell you just how important they are!” Tom Aikens is one chef who agrees. When asked to imagine a day without a KP he responded, “Hell on earth!” He added: “I think the idea of a KP of the Year competition is a great one. They really are the life and soul of a restaurant.” To nominate your KP for the awards, visit www.kpoftheyear.com

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The new NCR Orderman7 This new champion device makes radio ordering faster, more reliable and easier than ever. Benefit from its technical features and the tireless spirit. With the extremely long operating time of up to 18 hours, the unit is setting new benchmarks, for instance, with its bright display, high-quality material, unrivaled strength and ease of use. Twenty years of experience and a high level of expertise stand behind this device, specially designed to meet the challenges of the hospitality industry.

For this reason, the new Orderman not only features up to 5 years of all-inclusive, nohassle warranty but also helps to increase profits: the radio ordering functionality can help improve service, showing results of up to 25% more sales. This makes this unbeatable hero a true asset for your restaurant, particularly in combination with the latest generation of the uniquely stable Orderman Secure Radio.


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Does the 2017 KP of the Year work in your kitchen? Visit www.thecaterer.com/kpoftheyear2017 to nominate a kitchen porter

Join The Caterer and Winterhalter in their search to find the ultimate kitchen porter. The judges are looking for an individual who motivates others and goes the extra mile. The prize includes cash and a celebratory dinner with friends for the winning KP, plus an item of Winterhalter warewashing equipment up to the value of £8,000 for the winner’s establishment.

www.kpoftheyear.com

17/192 KPOTY Flyer.qxp_Layout 1 09/03/2017 10:14 Page 1

Does the 2017 KP of the Year work in your kitchen? Visit www.thecaterer.com/kpoftheyear2017 to nominate a kitchen porter

Join The Caterer and Winterhalter in their search to find the ultimate kitchen porter. The judges are looking for an individual who motivates others and goes the extra mile. The prize includes cash and a celebratory dinner with friends for the winning KP, plus an item of Winterhalter warewashing equipment up to the value of £8,000 for the winner’s establishment.

www.kpoftheyear.com

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RESTAURANT

UPDATE

How clean is your establishment? Rapid cleaning verification Residue left behind after cleaning can quickly lead to guest illness or even worse EnSURE™ monitoring system and easy-to-use swab tests detect adenosine triphosphate (ATP), the energy molecule of all living organisms, including germs and bacteria. Visual assessment of cleanliness is subjective and only detect gross lapses in procedure. Hygiena’s ATP Cleaning Verification system verifies catering and housekeeping staff are cleaning to the highest standards to ensure a clean and healthy environment.

In the hospitality industry, environmental cleanliness is critical for guest perceptions of quality. ATP surface tests help to ensure surfaces are hygienically clean, guaranteeing a truly clean environment for guests. UltraSnap surface tests are affordable, easy to use, and provide instant results for housekeeping performance assessment.

Suggested ATP test locations: • Doorknobs • Bedside tables • Headboard • Remote control • Phone • Kitchen surfaces • Catering areas

• Bathroom light switch • Sink • Toilet seat • Toilet handle • Shower head • Pools

For a FREE demo call +44 (0)1923 818821 contactus@hygiena.com @HygienaInt 50 PAGE


FARM FRITES OFFERS YOU ITS ULTIMATE CHIP.. ... for the ultimate offering

Farm Frites’ Ultimate Chip offers an authentic, high quality accompaniment side dish for premium casual dining operators. Manufactured at the peak of freshness, its Ultimate Chip contrasts a perfect fluffy inner for a melt in the mouth feel and a crispy outer for the perfect crunch. It offers a truly rustic feel by being ‘perfectly imperfect’ in design; popular among consumers and for operators who offer a premium ‘gastro’ menu. “The development of this product has been years in the making and we are so proud of our Ultimate Chip,” explains Nic Townsend, marketing manager UK & Ireland, Farm Frites. “The Ultimate Chip has been developed for the UK and we had valuable input from a team of chefs who work in the premium burger and casual dining sectors and know that we have taken our time to get this right. “The texture of our Ultimate Chip is second to none. “We have created a full chip that is effectively a roast potato in terms of its inner fluffiness and external crisp. “The imperfect lengths in each serving will offer an authentic product with more of a focus on texture, crispiness and taste.” “Our Ultimate Chip goes beyond triple cooked and is based on a ten step process – just like the professionals would like to do in their own kitchens. Using professionally prepared and frozen chips has many benefits over cooking from scratch; waste reductions, less mess for easier cleaning and reduced health and safety concerns that can sometimes surround farmed vegetables.” “We hope that our Ultimate Chip can take the strain off busy chefs and offer time savings with the end result to match with the chips they make themselves. Our company vision is to grow from potatoes to happy faces and we are confident that our Ultimate Chip is a large step in the right direction.” Farm Frites’ Ultimate Chip is stored frozen and can be deep fried in small quantities for just 4-5 minutes. It is fully allergen free and reaches the Governments Salt Pledge target. For further information about the Ultimate Chip contact Farm Frites on 01452 415845 or visit www.farmfrites.com or email supportuk@farmfrites.com

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RESTAURANT

UPDATE

Raising the bar with self ordering kiosks.

“Technology is upon us” – such a dramatic phrase, and so true. Yet while technological change is more likely to happen gradually, what happens when the future does knock on your door today?

M

cDonlads is switching their service model from fast, to fast casual. They are revamping their locations and widening their target market with great speed. Yet again they are setting a new standard for the kind of experience restaurants deliver to their customers. Who would have ever thought that McDonald’s would switch to table service? So how can a gigantic, franchise based restaurant change so much and so fast? The answer is quite simple: by investing a lot of money into some very impressive technology. McDonald’s is now able to deliver a casual dining experience with the speed and efficiency of a fast food restaurant. By introducing self-ordering/payment kiosks McDonald’s customers can now take their time to browse and fully customize an order, pre-pay by card and relax at a table until their order is delivered. This new evolution in service was quickly followed by Wendy’s, KFC, Panera Bread and Subway. Others are following. This change will soon impact both the casual dine restaurant

and the quick service sectors in ways that are still evolving. As the massive fast food customer base gets accustomed to this new style it is reasonable to assume that some elements of the new service will start to be expected as the new standard, even when eating at other independent restaurants or smaller franchises. Speed. Customer driven ordering and payment. Full customization and a vast array of menu oriented information (calories, allergens, videos, photos), may all become the new normal. Restaurant managers are starting to consider the role of technology in their business. Having a more integrated order and payment management system that brings with it an overall enhanced customer experience is of course a great thing to have. But how does one gain access to technology developed by mega-corporations with more than a decade invested in research and development backed by a multi-million dollar budget? Restaurant managers will need to seek professional advice and off the shelf products that tailor to their venue and their customer service model to be able to offer the same customer experiences at an affordable price. The restaurant industry needs specialist tech companies that focus exactly on such solutions. These should be provided as a seamless service that restaurant owners and managers can just use out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately the technologists are able to offer much of this, at prices tailored to usage and size of your business. One of the most promising such specialist is NextMenu. Launched last year at Restaurant Tech Live they created a buzz with their innovative tablet menu system. Nominated as one of the Tech Innovation Awards finalists NextMenu has since developed self-service kiosks with fully integrated card payment capability. The premium model was launched at Retail Business Technology Expo and it is followed up by a soon to be launched cost effective - standardized model. Noteworthy is that they handle everything as a seamless service, so there is minimal overhead to the restaurant owner. They also do custom branding, for both the hardware and the software visuals. We’re already keeping an eye on them, be sure to do the same!

52 PAGE


PREMIUM SELF-SERVICE KIOSKS for restaurants, hotels and bars.

DROP IN. PLUG IN. GO. FAST. RELIABLE. ALWAYS ON. sales@NextMenu.com www.NextMenu.com

Can you afford to stay behind?

@NextMenu

Technology PAGE 19


RESTAURANT

UPDATE

The new products of Design Of Love We start from Design of Love, whose family is enriched with three new products. The collection created by Moro and Pigatti presented the high table Master Of Love, matched with the Mister of Love stool. The table has a base made of polyethylene that recalls the baroque style typical of this collection, and a top in white HPL. The high stool is also rich in details and is made entirely of polyethylene. The latest novelty of the collection is Dame of Love, a majestic dome, suspended, elegant and gorgeous. Collaborations with great designers From the collaboration with the great designer, Karim Rashid, Rap Chair, Blos Low Table and Blos Pot were born. The first is a chair that completes the Rap collection, which keeps the wrap of Rap, the double sofa. The second and the third, instead, complete the Blos collection, with its almost comic strips; The product is the same, but depending on how it is turned, it can be a coffee table or a pot. Taeke Halma, industrial designer, signs for our Hexa collection, a modular library of hexagonal compartments. Its lines allow to combine elegance and functionality: stable and minimal design, its support plans contain many objects thanks to its shape. The new seats A great novelty is the soft polyurethane products. Soft Cubo and Soft Snake, soft revisions of intangible bright polyethylene furniture. Always in soft polyurethane we also presented GelĂŠe Grand, which recalls the shape of the gummy candy. Among the sessions, the most irreverent is definitely Summertime, a spiral shaped pouf. Ideal for summer evenings, it has very large dimensions, thus increasing the joviality of space. Summertime is ideal for contract and events, especially for outdoor use.

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The new suspension lamps Many new products in the lamps collection, with many new suspended lamps. The playful and entertaining form of Ico recalls the shape of large industrial lamps but with all the freshness of polyethylene. Mesh, on the other hand, is more elegant and modular, composed of units that can branched into space. From the classic form but obtained through innovative finishing are Mineral. Our typical globes, in fact, are made of marble polyethylene, ideal for warm and refined environments. www.barryperrin.com


Coated Fabrics for New Ideas Presented by SPRADLING® During the last years, the contract business is showing a positive development in terms of growth and innovation. From the raw materials to finished products, the final users and prescriptors are looking for differentiated products outstanding in performance and design. As a coated fabrics provider, SPRADLING® proved to be a worldleading company offering design and highly competitive solutions and products for nearly every application to enhace any contract enviroment. With more than 50-years of experience, our research and design team are committed to continuous innovation by offering our customers performance driven coated fabrics and lead the industry with up-to-date colors and textures. This season the company is presenting three New Collections to meet the needs of the Contract Industry in terms of design and technology: HITCH® – A high design quality winner.

The Newest geo texture upholstery carefully engineered and designed for Contract and Marine industries, enhancing any seating or surface application. HITCH® impresses with its fine texture and a modern metallic look, imitates a fine woven structure and is finished with a subtle metallic tip-print,

giving it a distinctive deepness with a refined two-tone aspect.

create modern, harmonic innovative atmospheres.

This coated fabric delivers Spradling’s highest standard in antibacterial, abrasion and stain-resistant protection. It is also protected with general flame retardant properties and UV/Mildew inhibitors to meet the rigorus demands requeried in the industry.

CHRONOSTM - Designed CRIB 5 coated fabrics with superior resistance.

As the winner of three Design Awards in Europe (Diament Meblarstwa 2017, RedDot Product Design Award 2016 and 2015 i-NOVO Design Award), HITCH® is coming to improve the industry’s standars through design and innovation.

and

Committed to continuous innovation by offering their customers performance driven coated fabrics, SPRADLING® is launching CHRONOSTM. A subtle texture, almost indistinguishable from real leather, CHRONOSTM is formulated to comply with the most stringent fire resistance norms in the contract industry and meet the highest standards in terms of performance and durability.

SKYLINE® – A protagonist in Design. Stripes have always been one of the main protagonists of design in textiles, furniture and decorative objects. This season they are making a strong appearance. That’s why we decided to launch SKYLINE® a very innovative proposal to cover sophistacated desings for outdoor and indoor furniture.

Outdoor Application – SKYLINETM Ref: Santorini.

With a diverse color palette that coordinates perfectly with SILVERTEX®, SKYLINE® is a great combination to

Outstanding abrasion and stain resistance, a phthalate-free formulation and an improved superior protective formula against fats, oils and perspiration; make CHRONOSTM the perfect choice for hospitality, high-traffic areas, healthand childcare environments. CHRONOSTM ensures easy cleaning and worry-free maintenance to make your furniture always look like new.

For more information please contact: marketing@spradling.eu WWW.SPRADLING.EU

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IF

OF YOUR DRINK IS THE MIXER, MIX WITH THE BEST ™

NAMED TONIC OF CHOICE BY THE WORLD’S TOP BARS AND RESTAURANTS*

*Named tonic of choice by majority of world’s top bars and restaurants surveyed. Leslie Henry Research, 2016. TM Fevertree Ltd.


So email supportuk@farmfrites.com today for your FREE taste test and to contact your local Farm Frites representative for further information. www.farmfrites.com

WINNER

Restaurant Update - August 2017  
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