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RESTAURANT

UPDATE

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

“Find out more about what The Arch London has to offer this Winter�


R

OYAL COLLECTION

Martini Majestic Classic Crystal

Only

£2.99*

each

Item code: 58.0010.0025 Capacity: 240 ml

*MOQ £500 before VAT to qualify for free delivery. WMF Terms and conditions apply to every orders. While stocks last. Glasses must be purchased in multiples of 6. These prices are correct at the time of publication E&OE, but may be subject to change at the seller’s discretion. It is the buyer’s obligation to ensure that the prices are valid at the time of ordering. Price valid till 31st December 2017

WMF UK Limited | 31 Riverside Way | Uxbridge | Middlesex | UB8 2YF 01895 816 100 (option 3 for tableware) | Tableware@wmf.uk.com


December 2017

12 Editor’s Choice 14 Catering Equipment 16 Ventilation Systems 21 Technology 26 Alfresco Dining 29 Top 5 Companies of the Year 2017 40 Case Studies 56 Shows & Events 62 Beverages www.restaurant-update.co.uk


RESTAURANT

UPDATE

Gary Durrant, Head Chef of Hunter 486 located within five-star hotel The Arch London, has devised a winter menu that promises a truly British gastronomic experience fit for the festive season.

Guests seeking respite from the chilly weather will be invited to step into The Arch London’s opulent Hunter 486 restaurant and enjoy dishes served straight from the restaurant’s stone oven. Plates will put a refined spin on winter warming favourites, while ingredients such as Ginger bread will satisfy the sweet-toothed. Dishes will feature seasonal ingredients, reflecting the kitchen team’s commitment to providing diners with the very best of British flavours. Diners can look forward to starter dishes including Red wine braised octopus; Warm salt beef & green bean salad, caper dressing and Burford Brown egg; and Quinoa, rocket & pomegranate with orange and saffron roast fennel.

The Arch London Launches Winter Menu

For the main event, diners will be able to choose from a selection of specially curated plates such as Peppered venison loin, dauphinoise, beetroot purée and baby turnips; Roast Norfolk Black chicken, potimarron squash, bubble & squeak and smoked bacon; and Pan fried scallops, black pudding, celeriac purée and braeburn apple salad. The menu includes an array of tempting desserts, with new additions such as Sticky toffee pudding with caramelised banana ice cream; Clementine and ginger bread trifle; and Bramley apple & blackberry crumble with cinnamon custard. Named after the 1950s dialling code for Marylebone, Hunter 486 has been designed with an air of nostalgic London glamour fused with contemporary touches. The restaurant features gleaming leather booths, blown glass chandeliers and statement artwork, plus an adjoining chic Salon de Champagne bar. The kitchen is delightfully open plan and airy, allowing guests to watch the skilled chefs at work amongst the gleaming selection of copper pots and pans suspended from the ceiling. Light streams through the large windows, treating guests to a charming view of the neighbourhood mews, and come the evening, the softly lit restaurant is an intimate and romantic setting for dinner and drinks. The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD For reservations, please call: 020 7724 4700 or www.thearchlondon.com

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Winter Wonderland Package at

The Arch London

Celebrate Christmas at The Arch London, one of London’s top five-star boutique hotels, with the Winter Wonderland package available from Friday 17 November 2017 to Monday 1 January 2018. The lavish Winter Wonderland package, priced from £344, includes a two night stay for two guests in one of the stunning bedrooms or suites, with a complimentary full English Breakfast and Festive Afternoon Tea for two (once per stay). Hunter 486, the restaurant located within the boutique hotel, isoffering a luxurious three-course Festive menu for £35 per person from Monday 27 November until Monday 8 January (excluding Christmas Day). The three-course menu includes dishes such as Warm Salt Beef Salad, Salt Baked Heritage Beets, Fillet of Stone Bass, Roast Norfolk Turkey, and Truffle Tortellini, followed by Lemon Tart with Crème Fraiche; Bramley Apple and Quince Crumble with Cinnamon Custard; and a traditional Christmas Pudding with Brandy and Vanilla Sauce.

The Festive Afternoon Tea includes savories such as Smoked Salmon; Roast Norfolk Turkey; and English Cheddar Finger Sandwiches alongside a selection of freshly made Plain and Fruit Scones. Sweet treats include Rich Chocolate Yule Logs, Battenburgs and Macaroons with Eggnog Cream. Festive Afternoon Tea is priced at £28 or £39 with a glass of Tattinger Champagne. Head Chef Gary Durrant has devised a Christmas Day lunch and dinner with all of the traditional British favourites and trimmings for £90 per person. For a truly memorable New Year’s Eve guests can celebrate the start of 2018 with a dinner at £75 per person at The Arch London. The Arch London is a luxurious Georgian townhouse hideaway in the heart of Central London, making it perfect for festive celebrations.With its warm and intimate atmosphere, stylish interiors and exceptional cuisine, guests’ festive celebrations are bound to be magical at The Arch London. The hotel is tucked away on a residential street, a stone’s throw from the city bustle of Bond Street and Hyde Park. The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD For reservations, please call: 020 7724 4700 or www.thearchlondon.com PAGE

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RESTAURANT

UPDATE

The Nutcracker’s Magical Christmas Tale at Bluebird, Chelsea

Step inside E. T. A. Hoffmann’s magical tale for the festive season as The Nutcracker is brought to life at Bluebird from the 24th of November. As guests enter the courtyard, the mystical story is created with toys, trees and trinkets in partnership with Belvedere vodka. The space is filled with luxuriant pine garlands, sparkling lights, nutcracker soldiers, roasting chestnuts, and hanging stockings filled with gifts and candy canes. Get cosy in the heated courtyard whilst sipping on Belvedere Hot Espresso Martini’s and taking in the charming setting. Step under the twisted willow archway, dusted with glass baubles and miniature toy soldiers and make your way upstairs to the elegant restaurant, where the embellished Christmas tree will take centre stage with beautifully wrapped gifts placed at the base. Wander through the space filled with red berried branches, picea trees, cones painted gold and discover the small nutcracker scene hidden within the terrarium. Located in the cafe, award winning chocolatiers, Rococo, will be serving rich and aromatic hot chocolate. Alongside their signature recipe, Rococo have created an exclusive serve, aptly named The Nutcracker, made with award-winning Rococo chocolate, hazelnuts and warming Amaretto, as well as a vegan friendly luxuriously dark drinking chocolate. Guests will be able to spice and spike their own from the topping trolley, whether that be marshmallows, a sprinkling of cinnamon, a pillow of whipped cream or a glug of brandy. ‘Tis the season with Bluebird’s Festive Afternoon Tea, a decadent three tiered affair filled with Christmas favourites including sandwiches with turkey, stuffing and cranberry; smoked salmon & cream cheese and spiced pumpkin brioche as well as mince pies, Christmas pudding and chocolate yule log, served with champagne and winter cocktails to warm you up during a cool yule. Located in the courtyard, through the twinkling trees,Taylor Morris transforms their summer sunglasses shack into a Christmas Grotto with a gift wrapping shack too. For those who would rather be sipping hot chocolate in the courtyard

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then struggling with the sellotape, choose from rolls of paper, ribbons and embellishments and allow the elves to do the rest. Bluebird will be hosting festive events throughout the winter months, from a Gingerbread House Workshop in the cafe to a Wreath Making Masterclass with florist Hannah Martin, the Chelsea landmark is the home of merriment this winter. Executive Chef, Simon Gregory, has created a menu fit for Father Christmas himself with dishes such as London cure smoked salmon with celeriac rémoulade and caviar; roast Norfolk Bronze turkey with sprouts, glazed root vegetables, roastings and stuffing; or for something vegetarian creamed polenta with roasted ceps, buttered sprouts, black truffle and Berkswell. Back by popular demand, Bluebird Cafe is serving their alpine favourite, cheese fondue, perfect to share snuggled under fur rugs in the courtyard. No Christmas is complete without a Christmas pudding and brandy custard or sticky toffee pudding with stem ginger ice cream finished off with a selection of cheese. Take the hassle out of Christmas Day as Bluebird welcomes guests to a traditional three course feast, complete with all the trimmings.

Nutcracker, I do love you, but I can’t stay in the Land of the Dolls forever. www.bluebird-restaurant.co.uk enquiries@bluebird-restaurant.com 020 7559 1000


THE BELFRY APPOINTS NEW HEAD CHEF AT SIGNATURE RESTAURANT The Belfry Hotel & Resort has recently appointed new Head Chef, Ryan Swift, at their signature Ryder Grill restaurant, adding to its already highly-acclaimed and well-respected culinary team operating across three restaurants at the resort. Working in the gastronomy industry for over fourteen years, most notably at Michelin Star restaurant Hambleton Hall and also at Mallory Court which boasts three AA Rosettes, Swift’s trade has been crafted at some of England’s finest restaurants.

With three top class restaurants including the fine-dining a la carte Ryder Grill, as well as Sam’s Clubhouse and Rocca’s Pizza Pasta, The Belfry Hotel & Resort ensures quality dining for all those staying there. Set against the backdrop of 550 acres of North Warwickshire countryside, yet still just 20 minutes outside of Birmingham city centre, The Belfry Hotel & Resort is a stunning setting and is the perfect destination for couples or families looking to make use of the vast number of leisure facilities, as well as a hotly sought-after location for conferences, meetings and events.

Having been named England’s Leading Resort at The World Travel Awards for three consecutive years, The Belfry has developed a name for excellence in the hospitality industry, attracting visitors from all over the world. With high quality facilities and leisure attractions, coupled with services of a similar standard, the resort has maintained its position amongst Europe’s elite. The appointment of Ryan Swift looks set to enhance and maintain Speaking of his new appointment, Swift commented; the world-class offerings at the resort even further. “It’s a real honour and a privilege to be appointed the new head chef of The Ryder Grill. Being from Tamworth I have For reservations please visit www.thebelfry.com, email always known about The Belfry with its long-standing enquiries@thebelfry.com or call 01675 238 600. The Belfry reputation for excellence and so I am delighted to be Hotel & Resort, Lichfield Road, Wishaw, Sutton Coldfield, West Midlands, B76 9PR. starting here and cannot wait to get stuck in.” Having also been taught by some of Europe’s best chefs in Simon Haigh and Aaron Patterson, Swift will bring a wealth of knowledge and experience to The Ryder Grill where he will oversee the creation of new dishes, introducing fresh ideas adding to the ever-growing reputation of The Belfry culinary experience.

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RESTAURANT

UPDATE

Experienced Sales Professional

DRIVES GROWTH at Chocolate Company

Whitakers Chocolates has strengthened its position in the private label and foodservice markets with the appointment of Ian Webster as Sales Manager. The UK’s largest distributor of personalised chocolates created the role as part of its current investment programme to drive UK and export sales forward. Ian joins the company with more than 20 years’ experience in FMCG sales and marketing roles with blue chip brands including Smith and Nephew as well as 15 years’ experience in the confectionery industry. More recently Ian spent several years with Honeycomb Ltd selling its branded and retailer private label products.

William Whitaker, managing director of Whitakers Chocolates, said: “This role is something we’ve been working towards for some time and indicates just how much we are investing in driving sales of our retailer and private label ranges. “Ian comes with considerable experience in the sectors and industries we are targeting and we’re pleased that he has joined the team to head up our growing sales department. His appointment allows me to take a more strategic role in the company and move further away from a sales function.” Whitakers Chocolates was established over 125 years ago and now supplies 10 million chocolates a week to hotels, restaurants and retailers across the world, from its headquarters in Skipton, North Yorkshire.

Ian adds: “I plan to work closely with the management and sales teams to drive exports and focus on the many potential opportunities for Whitakers Chocolates across all categories with its own brand and personalised and private label products. “My experience in FMCG and confectionery sales means I can bring a new perspective to the sales and marketing strategy and make a solid difference to the company’s market presence.”

For more information about Whitakers Chocolates visit www.whitakerschocolates.com 8 PAGE


Interview: Steve Smith Steve Smith is one of the world’s most distinguished chefs. He has held a Michelin star for over 15 years from the age of 24. Bohemia currently holds 5AA rosettes – it is one of the only 15 restaurants in the UK and the only restaurant in Jersey to have 5 AA rosettes and it has been ranked as the 11th best restaurant in the whole of the UK by the Good Food Guide 2018. Bohemia is the only restaurant in the Channel Islands to be featured, and outranks some of the most famous restaurants cementing Bohemia firmly on the international culinary map. Restaurant Update had the pleasure to sit down with Steve between his extremely busy schedule to ask some questions on his success and what he will look to strive towards in the future.

QQ Hi Steve, thank you for taking time out of your busy schedule to sit down with us today. What inspired you to become a Chef? AA I’m not sure to be honest, I enjoyed being around food as a kid. Mainly eating at family gatherings. QQ Did you ever imagine you would be as successful as you are today? AA It begs the question, what do you consider successful? I don’t consider myself successful. QQ Congratulations on receiving 5 AA Rosette at Bohemia, What does this mean to you? AA I am obviously delighted to be awarded 5 AA rosettes. This was an enormous accomplishment, but now we strive to improve what we do further.

QQ How does it feel to be the only Restaurant in the Channel Islands to achieve this? AA It’s obviously nice but we are only as good as the last service we had. QQ What achievements are next on the list to accomplish? AA To improve the customer experience, and keep trying to improve everything we do. To try and improve our standing in every major guide book next year, by trying to exceed our customer’s expectation. QQ What advice do you give to the young generation who are looking to get into the Restaurant or Catering Industry? AA Go and work in a good kitchen for a prolonged period of time. Learn your craft and get as much experience as you can.

QQ Who was the best cook in your home growing up? AA My Gran always cooked a cracking fruit cake. QQ Do you complain at a Restaurant if you don’t like the food? AA If I don’t like the food no, I don’t complain. If there is something severely wrong with it then I might, but usually not. QQ Your favourite dish to cook? AA A peppered rib eye steak at home. QQ The dish you hate cooking the most? AA Breakfast. QQ What food is your guilty pleasure? AA Peanut and salted caramel ice cream. QQ When was the last time you ate a microwave meal? AA Last week.

We are now going to ask you some quick fire questions, we want you to answer with the first thing that pops into your head PAGE

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RESTAURANT

UPDATE

A new insurance product has been launched to help bars and other hospitality businesses deal with the threat of cyber-attacks.

T

he new policy has been created by hospitality insurance specialist Sector Associates, underwritten by a leading Lloyd’s underwriter, because of the increasing risks to businesses and the attack on the NHS.

Jamie Jenkinson, managing director of Sector Associates, said: “We wanted to create a policy that would enable any business affected to be able to replace PCs, pay out necessary compensation for missed bookings, use PR to manage any online or offline negative comments and pay any ransomware demand – safe in the knowledge that the business is covered for this risk.”

New insurance product to help bars deal with cyber-attacks “Nowadays so many hospitality businesses rely on online bookings, enquiries from websites or even from social media pages and it is these bookings and leads which are the revenue drivers for them and of course enable each business to plan rosters and food/drink requirements. “Cyber-attacks remove the ability to see this information. They more often than not will seek to deny you access to your system and your files. It is easy to appreciate the damage this can do to a business when online bookings and online reputation is key. Aimed at all types of business within hospitality, Sector’s Cyber-Attack policy can be taken as a stand-alone policy, with prices starting at just £150 per annum or added to a policy at the renewal stage. A Lloyd’s of London report has stated that claims for cyber-attacks could cost the global economy more than any natural disaster, including the devastation caused by Hurricane Katrina and Sandy. Inga Beale, chief executive of Lloyds said: “This report gives a real sense of the scale of damage a cyber-attack could cause the global economy. Just like some of the worst natural catastrophes, cyber events can cause a severe impact on businesses and economies.” 01845 527 428

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www.sectoria.co.uk


Rectifying small business owners’ fire safety neglect Fire safety is crucial for any business; however, the importance of this topic has undoubtedly risen over recent years. The Chief Fire Officer’s Association has estimated that 60% of private businesses never recover from a fire and in October and November 2017 alone, a Kettering Italian restaurant was hit by a second arson attack causing significant damage and a major fire at Darby restaurant, The Palfrey, caused extensive damage after a blaze passed through the buildings’ two floors and roof space. These are just two of multiple cases reported and yet it would appear that despite a continual influx of news items regarding restaurant fires across the UK, fire safety negligence is still rife. Shockingly, 90% of small business owners are unaware of their responsibility to conduct a fire-risk assessment, including 39% of pub landlords and restaurants. It is clear a more acute understanding of fire safety measures and regulations is needed within the industry. Many of the business owners questioned within this sample admitted that they were unaware that fire safety legislation applied to them, particularly those in smaller rented units who often assumed the building owners were ultimately

1. Take responsibility & be aware of the legislation: All employers, business owners or landlords must take responsibility for fire safety. The Regulatory Reform (fire safety) Order 2005 states that the ‘responsible person’ must carry out fire assessments, identify risks and put safety measures in place; with not doing so holding the consequence of fines or even prison sentences. If there is more than one ‘responsible person’ e.g. in a multiple occupied building, then these individuals must work together to meet these responsibilities and make any necessary changes. This fire safety order also applies if a business has paying guests, such as restaurants.

2.

Educate staff

The responsible person must inform staff or their representatives of any risks identified, and any precautionary safety measures which have been implemented and maintained. The responsible person must also plan for an emergency, providing staff with all relevant information, fire safety instruction and training.

responsible instead. Others suggested that fire safety was a secondary consideration when budgets were tight. With particular regards to restaurants and the hospitality industry, which may be characterised largely by heavy duty equipment, open flames and electrical appliances; these attitudes are highly concerning and pose a threat to both employees, and the business’ financial security. Experts from Knightsbridge Fire and Security, who largely cater for independent bars, restaurants and hotels fire security requirements, not only recognise how vital fire safety is in these environments but also appreciate the need for adaptable solutions and a personalised approach that means small business and restaurant owners can keep on top of their requirements. They advise the following:

3.

Outsource if required:

In small premises, a fire assessment may be clear enough for the responsible person to conduct using any of the free templates available online. However, as a small business expands, employing more staff, the responsible person may no longer have all of the knowledge necessary to conduct this assessment to a level considered “suitable and sufficient” for the fire authority. A good risk assessor may help with this process, covering fire safety in relation to wider issues such as: emergency exit routes and signage, fire detection and warning systems, an emergency fire evacuation plan, testing and maintenance regimes, and the needs of vulnerable diners such as the elderly or those with disabilities.

Should you require further assistance with your fire assessment requirements or fire security maintenance, contact Knightsbridge Fire & Security at 02070 995 552 or info@knightsbridgefiresec.com. PAGE

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RESTAURANT

UPDATE

Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

New! SIMPLE STEAMER AT WORK! Hot Hold and/or Re-Heat • • • • • • • •

Compartment 1 = up to 40 large hot dog sausages Compartment 2 = up to 15 Cobs Minimal deterioration after 2 hr hold Pre-Poached Eggs (not shown) = up to 10 vac packs of 8’s 2 sliding tops for access Temperature Dial up to 110c Capacious water tank/drain on front Simple to dismantle & clean

Small Footprint: Ext. dims: (W x D x H): 255 x 425 x 310 mm Small power: 13amp / 1.0kW

Tel: 01895 272236 12 PAGE Editors Choice

Call or email for Dem or more details sales@equipline.co.uk

www.equipline.co.uk


La Mortuacienne launches limited edition sparkling lemonade for Winter, to bring sparkle to festivities and special occasions! Empire Bespoke Foods is pleased to introduce a new addition to the La Mortuacienne range of authentic French lemonades with a new limited edition flavour for winter: Spiced Apple! Exclusive to the independent retail channel, shoppers will love the sweet sharpness of apple and the tasty winter spices (cinnamon, cloves, ginger) delicately blended with authentic French sparkling lemonade, ideal for the autumn/winter and festive period. The limited edition flavour variant will be available from October, in the brands iconic swing-top old style 1L bottles. La Mortuacienne is a range of traditional French lemonades first created in 1921 in Besançon, France. Over 90 years on, these refreshing and delicious lemonades are still produced in the purest tradition with local water, natural flavourings and high quality sugar. Today’s business is still family-run by 4th generation family members who take pride in their authentic methods, which result in a delightfully sparkling premium beverage. Adult soft drink sales have soared over the past few years, with shoppers looking for premium soft drinks as an alternative to alcohol or to use as a mixer. With soft drinks now the 3rd biggest footfall driver to convenience stores - having just overtaken bread for first time ever, retailers need to make sure they have a large offering to meet all shoppers’ needs and expectations. Autumn / winter is a key selling period, when shoppers are looking to treat themselves, so why not offer them something special? This authentic French lemonade is the perfect way to add some sparkle to any special occasion! The festive, eye-catching packaging features delicate snowflakes on a crimson label, complementing the warm, gold colour of the lemonade to dress up shop shelves, bar displays, retail displays, dining tables or a cocktail glass equally as elegantly. They also made a great gift.

Who said lemonade is only for summer? For more information on the product range or how to stock, please contact Empire Bespoke Foods on 0208 537 4080, by email info@empirebespokefoods.com, or visit our website www.empirebespokefoods.com

Editor’s Choice PAGE 13


JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.

Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day

SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.

Tel: 01895 272236

www.equipline.co.uk


Commercial kitchen design, supply and installation for hoteliers, restauranteurs and caterers in London and Home Counties. Cucina Projects are specialists in the design, supply and installation of commercial kitchens to clients ranging from small café’s and bars to care homes, large restaurants and production kitchens. Our established partnerships with all major equipment manufacturers enable us to provide a complete commercial solution from start to finish as well as providing bespoke stainless steel fabrication, extraction, air conditioning and ventilation systems, safety flooring and UPVC Foodgrade wall cladding. We have steadily built our excellent reputation through continued success and are proud to be one of the UK’s leading commercial kitchen design consultancies. To discuss your forthcoming projects please call us now.

London New Bond House 124 New Bond Street London W1S 1DX +44 (0) 207 859 4695

Home Counties Stoken Place, Stoken Farm Steventon, Basingstoke Hampshire RG25 3BD +44 (0) 1256 397 662

www.cucina-projects.com


COMMERCIAL KITCHEN VENTILATION & EQUIPMENT

DESIGN / MANUFACTURE / INSTALL / MAINTAIN

EXTRACT HOODS STAINLESS STEEL EQUIPMENT

BAFFLE FILTERS

OZONE SOLUTIONS

+44 (0) 1733 230 378 info@ckdirect.co.uk

ckdirect.co.uk


Why Stainless Steel is all-important in Commercial Kitchens The thought of Commercial Kitchens might conjure up images of sleek aluminium pans, glittering work surfaces, and busy rooms decked top to bottom in lush stainless steel. It’s such a regular scene that no matter whose kitchen you step in, you are bound to get the eerie sensation that you’ve been there before. Stainless steel is used everywhere, and it makes them all look very similar. But why is the material so popular? In short, stainless steel is the standard for all kitchen furnishings and equipment for three key reasons: 1. It’s highly durable 2. It’s easy to maintain 3. Its properties make it ideal for food preparation

Together, these reasons make the material ideal for catering professionals, who need the balance of high performance and low maintenance. But make no mistake, it isn’t perfect. Understanding the unique qualities of stainless steel, its benefits and vulnerabilities, will give you a good idea of how to best take care of it. And if you haven’t already invested in floor to ceiling stainless steel, here’s why you probably should.

High durability

There’s a reason Superman is known as the Man of Steel. On its own, steel is already a very tough metal and its refusal to bend or crack makes it very suitable for professional use. But what about the stainless aspect? It arises when the metal is fused with

chromium, which reacts with the air to form a layer of chromium oxide on its surface. This protects the steel from air and moisture, and prevents the material from rusting and staining. Also, like Superman, stainless steel is able to withstand very high temperatures, and its fire resistance makes it perfect for use near the array of cooking equipment in a kitchen. Its only minor kryptonite is its susceptibility to scratches, which can arise from poor maintenance or neglect. You’ll find out shortly how to prevent that from happening.

Low maintenance

In general, the high durability of stainless steel makes it a lot easier to maintain than most other materials. More so certainly than wood or Formica, which is prone to breaking under impact. And if it does happen to show scratches, these can be removed with copper or metal cleaners. As long as it’s regularly washed, rinsed and dried, you’ll find it can last for a very long time, sometimes decades. Here are some quick tips for proper stainless steel maintenance: •

Rinse your surfaces after cleaning. Dirty water can leave a residue and can stain or damage your worktops Wipe up spills with a towel before they have time to set. Dirt and grime can stick to surface if not dealt with Avoid using cleaning solutions containing bleach, they can stain and damage stainless steel Take care not to use steel wool or steel brushes on your surfaces. They’ll likely scratch them, making them more susceptible to rusts and stains

Scrub with the grain - Some stainless steels have a grain finish, and when cleaning be sure to scrub in the same direction as the grain. Otherwise the surface may be susceptible to streaks

Perfect for preparing food The biggest reason for using stainless steel in kitchens should be no surprise; it works great with food! With all the steam produced in your kitchen there’s a lot of moisture going around. And if you were to use porous materials like wood, there’d be opportunity for bacteria to grow. Stainless steel is nonporous, and so bacteria and viruses have no place to spring up. The chromium oxide layer also makes it non-corrosive and nonreactive. That means it’s safe for preparing and cooking acidic foods. With stainless steel, the risk of contamination is far reduced. And for food serving, stainless steel is a good heat insulator and therefore ideal for hot cupboards and buffet lines.

Every kitchen surface

Wherever you look in a commercial kitchen there’s shimmering stainless steel. From workbenches to sinks, storage cupboards, gantries, racks, shelves and trollies. If you haven’t already, investing in stainless steel ensures the safety and efficiency of your kitchen equipment for years to come. CK Direct provides a comprehensive range of stainless steel furnishings for your kitchen. Each product can be manufactured to your exact specification, so even amongst all the lookalikes your kitchen will stand out. Like it’s got a big ‘S’ on its chest. See the whole range at ckdirect.co.uk.


RESTAURANT

UPDATE

The Elite Hog Roast Range Catering for up to 300 guests

The Elite Hog Roast range is designed to boost profits for Restauranteurs with its flexibility

The Elite can accommodate a hog up to 90 kilos, feeding up to 300 people in one serving and combined with the Conversion Warming Kit will keep the meat warm and succulent for hours, ideal where extended serving times are required. The added attraction of the Elite is its ability to BBQ while the hog is cooking or when combined with the new Elite Oven Lid enables the operator to cook a wide variety of food at the same time, using the same heat and labour. This all maximises profits and shows good returns from this universal piece of outdoor catering equipment. Additional bolt-on accessories also offer the restauranteur the option of cooking up to 100 jacket potatoes or any other produce again at the same time, or produce 40 x 3.5lb birds to perfection in around 2 hours 20 minutes providing up to 80 meals at the same time. The propane-fired oven delivers crispy golden crackling every time without the need for additives. A self-contained trailer is also available, supplied with a powder-coated aluminium lid to match your own corporate livery along with a full graphic design and printing service too. The trailer is large enough to take all the equipment required to a busy function and one person can easily load and unload using the remote control winch, fitted as standard. Full training and support is offered by the company and the whole package is perfect for business start-ups as well as the more experienced roasters.

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Award-winning upright vacuum ‘cuts the cord’ Daily removal of grit and fine abrasive particles of dirt is a fundamental aspect of caring for hard floors. The cordless Valet Battery Upright (VBU) makes the task easier and more productive than ever as it glides smoothly and freely between floor surfaces. Powerful and effective on all floor types, the award-winning VBU is fitted with a squeegee to improve cleaning performance on hard floors. A lithium ion battery delivers 312W of vacuum motor power and a 3,000rpm brush speed. Yet this vacuum is light as well as robust. Weighing just 5kg, the VBU unleashes more than 60 minutes’ continuous and highly productive runtime. Ideal for daytime cleaning, the machine works quietly and safely around people and obstacles with no risk of trips or snagging – or interruptions to switch power sockets. Its innovative design made the VBU an award winner at the 2017 Cleaning Show. Apart from its self-adjusting nozzle for seamless vacuuming and squeegee, the VBU has an edge cleaning feature for more efficient vacuuming and maintains full suction when the machine is laid flat to clean under furniture. A battery level indicator ensures the user knows when their machine will need re-charging. A full re-charge takes no more than 2.5 hours. High filtration is provided by a HEPA 13 media bag. Replacing the dust bag is simple too. The compartment unzips and the bag seals automatically when released from the bag holder. A convenient carry handle makes it easy to transport the vacuum between cleaning jobs. PAGE

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RESTAURANT

UPDATE

Former Titanic Executive Head Chef Launches New Catering Company

Phil Green founder of Amorous unveils new private dining and large scale catering business A passionate and highly experienced head creating delicious dishes and recipe ideas chef has set out alone to make waves in from both his innovation as a chef and his experience. the catering industry in Liverpool. Former Titanic Hotel Liverpool Executive Head Chef Phil Green has opened an elite catering business serving corporates and private clients across Liverpool, Lancashire, Cheshire and North Wales Amorous Catering.

Phil was trained by Chef Graham Tinsley, MBE, who he still regards as his mentor today. He has influence amongst top UK Chefs including best friend and fellow Carden Park trainee James Durrant, who worked in London with Gordon Ramsey Phil, alongside a team of esteemed chefs for 10 years - becoming one of his group and front of house staff, has already executive head chefs. began to cater for large scale events and “James is a well-known chef within the corporate functions, as well as weddings, upmarket restaurant industry and has won birthdays and VIP celebrations, both the prestigious Acorn Award, I’m lucky to remotely and from their fully-equipped be surrounded by a network of driven and base in North Liverpool. successful chefs who are passionate about “Having worked for high-end hotels and making quality and great tasting food.” restaurants, I’m passionate about serving Phil’s aspirations for opening his private the best quality food and ingredients with dining business is to work for different exceptional service,” added Phil. clients and cater to their individual needs “The ultimate aim of the company is to and expectations. ensure every event is not only executed “I love the idea and prospect that opening and delivered to perfection but exceeds the your own business can bring, I’m excited expectations of our clients and so far we’ve about working with a range of different had some great feedback.” clients. For as long as I can remember I “We have enormous experience in preparing always wanted my own business, more so and executing culinary events. Regardless over the last few years.” of the size of the event, the same level of service and perfection is always provided - Keen to develop and grow individuals to become established chefs, Phil will be we help our clients entertain their guests.” investing into young talent and provide With 20 years experience as a chef, Phil trainees with the time and dedication to trained in hospitality at Roby College become outstanding in their field. before heading to the multi-award winning Carden Park. He has since “I want to put back into the industry what worked within a range of roles across I’ve taken out of it. I want to teach and the UK including, North Yorkshire, North develop the younger chefs the correct way Wales and Hampshire before returning to of cooking over time. It’s a journey that will Liverpool to open the Titanic Hotel and provide young chefs with the experience Rum Warehouse as Executive Head Chef and skills to prosper in the long run. It’s my time to give back and help create tomorrows on the docks. top chefs,” he added. After working and training alongside some of the iconic chefs of today and working To find out more about Amorous go to for an award-winning catering company, www.amorous-catering.co.uk or email Dine, Phil developed the business phil@amorous-catering.co.uk.

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Pi Electronique

HAND HELD restaurant ordering system • • • • • • • • • • •

Order taking at the customer’s table Quick and intuitive input of order and comments Immediate sending of drinks to the bar and food to the kitchen Everything is automatically billed Less staff required Never miss another item from a table bill No handwriting errors No double entry of orders Less mistakes and waste Faster turnaround of tables Ultimate security

For futher information or a demonstration

Freephone 0800 689 1030

www.kepos.co.uk

sales@kepos.co.uk


TSP143IIIUSB.

The world’s only POS printer that can connect directly to Apple iOS devices. As leading POS printer pioneers, once again we’ve created a world first. The TSP143IIIU is our game changing USB POS printer, the first of its kind to be able to connect directly to an iPad, iPod or iPhone using the Apple Lightning cable for reliable USB communication and simultaneous charging. And it is so simple, just plug your Apple device lightning cable into your iPad, plug the other end into the Star printer and you are off – just what you would expect from the world’s most innovative POS printer manufacturer. Your simple and stylish POS “till” system is ready once you’ve chosen and downloaded your supported app of choice* with a built-in power supply – no bulky transformers to hide away or become disconnected by accident. The hard-wired aspect of this printer means that your receipt printing and cash drawer trigger functions will always be available and not Wi-Fi dependent. No other stand-alone POS printer can achieve this today.

Unique Plug & Print solution for the iPad “Data & Charging” O OFF

I ON

*Phone Star on +44 (0) 1494 471111 to check your software is supported

For more information, please contact: Star Micronics EMEA, Star House, Peregrine Business Park, Gomm Road, High Wycombe, Bucks, HP13 7DL, UK Telephone: +44 (0) 1494 471111 · Email: sales@Star-EMEA.com

www.Star-EMEA.com


TSP143IIIU Whether you are an independent restaurant or a chain managing a large estate of multiple tablets and paired Bluetooth devices where it can be operationally difficult to maintain the right connection between the right peripherals and devices, Star offers an innovative solution. As the latest addition to the renowned TSP100 futurePRNT™ series, the unique TSP143IIIU is the only USB receipt printer today to communicate and charge simultaneously and directly via the Apple supplied lightning cable with an iPad, iPod or iPhone. By removing the insecurity of wireless connection, this solution seamlessly combines the flexibility and cost savings of tablet POS with the reliability of traditional POS.

mPOP For venues looking to add a stylish tablet POS solution, the unique combined Bluetooth printer and cash drawer mobile point of purchase station, mPOP™ is compact and lightweight at just 10cm high and 30cm wide with a sleek design that complements any counter top. Alternatively, mPOP with front feed receipting can easily be secured under the counter for enhanced space-saving.

Star Micronics is widely acknowledged as the number one innovator for tablet POS and Cloud connectivity with an extensive range of innovative desktop and mobile Bluetooth, Cloud, USB and WiFi printing solutions that have attracted long term customers from McDonald’s to retailers of all sizes including Harrods. Pioneering the POS receipt transition from traditional Windows terminals to tablet and smartphone devices for Windows, Android and most importantly Apple iOS, Star has developed unique solutions such as the TSP143IIIU.

With intuitive top loading and easy front feed, the thermal printer automatically cuts the 58mm wide receipt. Outstanding connectivity alongside intuitive functionality and simple integration define Star’s unique solution.

HI X Connect In response to the growth of online ordering, Star has developed the HI X Connect interface that incorporates Star’s digital receipting service and provides an ideal upgrade path to the Cloud. The versatile, feature-rich interface with new Star CloudPRNT™ technology provides intelligent printing for a range of hospitality applications, offering unparalleled flexibility for remote receipt and order printing. The Star TSP654II, TSP743II and TSP847II label, ticket and receipt printers as well as the SP700 kitchen printer can easily be upgraded and transformed into a cloud printer by simply using the cost-effective HI X Connect interface. Alternatively, the TSP654II HI X printer with built-in interface is cloud-ready and is one of the lowest cost kitchen / front-of-house Cloud printers on the market able to communicate with all integrated Cloud solutions as well as provide local POS receipting if required.

Technology PAGE 23


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POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS technology, aim to make the most flexible, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries. Sam4s are committed to developing intuitive models that provide innovation and solutions to meet the demands of fast moving markets. Sam4s branding was established in 2003, prior to that and since 1983 they were a division of Samsung Electronics ECR, which was taken over by SHC in 2001, launching the Sam4s brand in 2003. Sam4s are specialists in the development of ECR and Epos terminals, receipt printers, Android POS and various peripherals, with very strong presence in the home market South Korea. The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S range features the latest PCT touchscreen technology and IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core processors with SSD drives as standard. YCR Distribution the sole UK and Ireland distributor of Sam4s products, have develop Samtouch Epos software exclusively to work on Sam4s POS touch screens. Samtouch is a leading edge point of service platform which is “easy to use”, reliable & a cost effective solution providing you with the management tools & information to allow you to operate & expand your business on your terms. Samtouch utilises the latest technologies of your SAM4S Point of Sale terminal to display eye catching & easy to operate touchscreen graphics at lightning speed. Integrated Bar & Table management features help your venue become a more streamlined more efficient operation that has proven to increase customer satisfaction and guest experience.

24 PAGE Technology

Whether you requirements are for a single POS terminal or multiple terminals combined with kitchen order printers of kitchen order wall board monitors. The combination of the SAM4S POS terminals and Samtouch Point Of Service software solution is the best solution suited to your business.

• Reliability - We understand that

your Epos system is a fundamental part of your business. From planning to design & execution of our software, minimising system critical down-time has always been our key aim.

• Value - Creating real value

is integral to what we do. We believe our EPOS solution provides great value from money

• I n te l l i g e n c e - We s e e k

intelligence in our technologies. That’s why we utilise the latest development platforms from Microsoft, this promotes innovation.

• Flexibility - We understand

that each business has unique requirements. That’s why we have developed many features to ensure our system is as flexible as possible

We understand that each business has unique requirements, that’s why Samtouch is developed with many features unique to the hospitality sector.

Payment Sense EFT Payment Sense “Pay at table” solution fully integrates with Samtouch allowing the waiting staff to view the Table/check on the EFT terminal and issue a detailed receipt to the customer for immediate payment. Payment Sense are one of the largest EFT solution provider’s so you can be assured of quick setup and the best rates possible. Resdiary Booking Solution. One of the leading specialists in the field of on-line & off-line room and table booking solutions. Samtouch integrates seamlessly with Resdiary porting customer information into Samtouch as the customer arrives at your venue. Mainstay & Resident Pro Both solutions independently designed for hotel reservations and front desk billing. Samtouch integration validates customers before passing bar & restaurant charges back to the front desk Samtouch Office Cloud-Based back office solution designed to work with Sam4s and Samtouch software. Real time sales data at your fingertips whilst you are on the move, plus much more For more information on Sam4s products or Samtouch software or to book a no obligation demonstration, please contact YCR Distribution Limited. Tel: 01924 438238. eMail: sales@ycr.co.uk


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Cafe Culture

Enhancing your Outdoor Hospitality CafeCulture are an independent, UK company supplying the hospitality industry with many products. These include shelters, umbrellas, windbreaks, planters, outdoor heaters, awnings and many custom made items. Bioclimatic Pergolas Perfect for various weather conditions these all year-round bioclimatic pergolas, from Gibus of Italy, are a superb solution to enhance and shelter your outdoor areas. The rotating roof blades open to let the sunshine in and close to keep the rain out. Rainwater is drained to the ground through the corner legs so the area underneath stays safe and protected. The roof blades are internally insulated with expanded polystyrene, which considerably reduces sound from rain impact and absorbs noise from parties below to reduce inconvenience to tenants living above. The system is modular and can meet any architectural and design needs with options such as sliding doors, windows, blinds, heaters, lighting etc.

Commercial Parasols From free-standing portables to large fixed jumbo umbrellas we have an excellent choice to suit your outdoor seating areas. We are approved Uhlmann parasol installers but can service any brand and offer survey, supply, installation, electrics, foundation work, recovering of torn roofs and repairs. Uhlmann are one of Germany’s foremost manufactures established over 20 years offering superb design, expert engineering, and precision manufacturing.

Planters and Furniture We make our own planters from steel, GRP and artificial woods. Free surveys are available UK wide to see what will fit your

26 PAGE Alfresco Dining

space with scale drawings and quotations at no cost to you. Artificial woods are perfect for the wet British climate being waterproof and do not need repainting so are ideal for outdoor areas. We can supply and plant with real or artificial plants and deliver anywhere in the UK. For large requirements we can source indoor and outdoor furniture direct from the factories of Asia for a really good price plus we have the full range of beautiful outdoor furniture from Emu of Italy with some great new products for 2018. There are many other products and services we don’t have room for here including modern and vintage lighting, menu holders, indoor blinds, table lights, promotional customer gifts so whatever your needs do call us. See us at www.cafeculture.biz or drop us a line at sales@cafeculture.biz


A famous name deserves the finest in furniture: Thonet chairs grace The Birnam Brasserie at Gleneagles A name famous in the world of hospitality, The Gleneagles Hotel has enjoyed a recent renovation which includes the creation of the elegant new Birnam Brasserie, designed in classic Parisian style. Naturally, the design team were keen to choose the most chic and authentic furnishing for the restaurant, including a full complement of iconic Thonet chairs.

Susanna Kingston, head designer on the project, took inspiration from the traditions of the great Parisian brasseries, renowned for offering both relaxed informality together with highest standards of service and culinary expertise. “Every element of the design is a nostalgic nod to the buzzy and stylish glamour of these brasseries,” says Susanna, “while the scheme is also conscious of the location’s Scottish heritage and Gleneagles’ own traditions. We selected suppliers of the finest quality and luxury, the name Thonet being

intrinsic to the traditional ‘cult’ of furniture makers that are famous within the restaurant industry. The new space is a warm and atmospheric setting, including features such as a Winter Garden and vaulted ceiling emporium.” The Thonet chairs chosen for The Birnam Brasserie include sixty of the famous 214 chairs, in a walnut finish with caned seats and open hooped backs, plus forty-three of the 215, the version of this chair with a caned insert at back. A further twenty-six of the classically elegant

210 Thonet bentwood chairs with their distinctive curving arms (a favourite of architect Le Corbusier) also grace the new restaurant. The Birnam Brasserie offers all-day dining, serving delicious FrenchAmerican dishes using seasonal and locally-sourced Scottish produce. The Gleneagles Hotel first opened its doors in 1924 and continues to offer all the luxury of a five-star hotel, plus three championship golf courses, an award-winning spa, and the only restaurant in Scotland to hold two Michelin stars.

Alfresco Dining PAGE 27


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TOP 5

Companies

of the Year

2017


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2017 has been a roller-coaster year for restaurants – and in 2018, we’ll all be boarding that funfair ride again as Brexit comes ever closer. So which restaurants, bars and hotels are likely to be the ones who come off the rails in the coming year?

Why we’re going for backing UK restaurants By Luis De Souza, Chief Executive of NFS Technology Group

W

ith costs rising and a potential labour shortage already starting to make its effects known, Kate Nicholls of the Association of Licensed Multiple Retailers recently told The Guardian: “Uncertainty is the new norm.” And yet – we’re feeling so confident about the UK restaurant industry that we’ve chosen to be Gold Sponsors at the gala event to mark the 50th anniversary of the Restaurant Association. It’s on 26 February at the Savoy, and will raise money for the charity Action Against Hunger.

management systems for restaurants and hotels, we know one thing for sure. The restaurant businesses that fail to run efficiently – who throw money away on wasted food and inefficient rostering – are the ones who will be closing their doors forever. With the British public starting to feel the pinch of inflation and the first mortgage rate rise for ten years, guests and diners may become scarcer. The establishments that thrive are the ones who give them exactly what they want – and bring them back again and again.

We’re proud to play a part in celebrating the huge contribution that restaurants make to society and the economy.

Fortunately, we’ve seen a strong demand in 2017 from hospitality businesses keen to clean up their operations and reduce waste.

But as an international software company specialising in technology including EPOS and property

Our popular Aloha EPOS helps restaurateurs including our customers NYC Bar & Grill, Bar Iberico and The

30 PAGE TOP 5 Companies of The Year 2017

Toy Room save time and money by allowing staff to take orders and payments at tableside, and speed up service – a key wish for today’s casual diners. NYC Bar & Grill CEO Lee Edwards says Aloha EPOS helps the restaurant give great customer service.


“We needed restaurant management software that would deliver connectivity, reliable table service, and give us better, more detailed reports,” he said – and he got it.

Businesses with this kind of end-to-end view of their operations benefit enormously in easily keeping track of their business. Comprehensive reports make planning and forecasting easy, so informed decisions can be made.

Aloha also tracks which dishes are best-sellers, which helps restaurants to control their stock to perfection. We see this as a huge benefit in the challenging year ahead.

As we move into 2018, we’re confident that restaurants, bars and hotels will have the best chance of prospering if they make full use of the technology tools at their disposal.

CAU steakhouses use Aloha across the UK, and Estates and Property manager Colin Williams, said in February: “Our market is constantly changing, and Aloha helps us keep up with that. It helps us deliver a slicker service.” Harnessing the power of the cloud is going to be crucial as the industry goes forward, and this year we launched our pioneering Silver cloud EPOS to give restaurateurs all the information they need at their fingertips – our first customer was the growing chain Honest Burgers.

Top 5 Co m p anies of the Year 2017

Throughout this year, we’ve held business briefings for the restaurant industry looking at the way technology is driving efficiency and helping organisations to boost loyalty, to increase bookings and even to encourage better online reviews.

gold and in 2018 On the property management system front, we were thrilled in July when the roomMaster hotel PMS we provide to clients was named a Leader on Gartner’s FrontRunners quadrant for hotel management software. To come to the decision, Gartner compared 130 hotel management systems and also took into consideration end user reviews from sites including softwareadvice.com. We weren’t surprised by the accolade, though. roomMaster is used by over 6,000 hotels worldwide. It streamlines everything from restaurant and bar operations to managing reservations, availability, channel management and online bookings. roomMaster handles food and beverage, revenue accounting, sales ledger, housekeeping, maintenance, and sales and marketing – and as it’s online, it can be accessed anywhere via a mobile device.

We’re planning more events in 2018 – if you would like to hear in advance about them, email us at info@nfs-hospitality.com. You can also find in-depth articles, case studies and information on the Resources section of our website. We know 2017 has been a rocky ride for restaurants and other hospitality businesses, and we know next year is looking even tougher. But we’re confident that the right technology at their disposal, restaurants, bars and hotels will be able to say: “Bring it on.” 2018 – we’re ready for you… * For further information about Aloha and Silver EPOS and roomMaster PMS, visit www.nfs-hospitality.com

TOP 5 Companies of The Year 2017 PAGE 31


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End of Year Review

2017 has been an ambitious year with unprecedented change here at Drinkstuff. The year has seen us unveil our new visual look including a fresh logo change but deeper than that, has seen us commit ourselves to exciting new brand values and direction for the benefit of all customers and staff. Drinkstuff is part of Barmans Ltd, we are a UK based supplier of barware, tableware and glassware and have been trading since 1977. We predominantly serve trade venues such as pubs, bars and restaurants, from independents to large national chains. Inspirational products and unique product lines is still at the very core who we are and to some extent what we’re famed for, but we want trade venues to use and enjoy our products to help give them the edge in a competitive market. Scott Bowskill, Owner of Drinkstuff puts it this way; “We want to establish ourselves as the first port of call for venues that want to stand out and above the rest. We are tirelessly

finding, creating and stocking products that will give venues everywhere the ‘wow factor’ at a great price. We want to work with and support venues that take pride in how they serve their food and drinks and where standard, uninspiring service is just not acceptable” “This award is the perfect end to this year, coupled with our ECMOD award for B2B supply services won earlier this year these stand as an outward sign at just how dedicated our staff are at providing the best service possible to our customers” Other large developments this year have seen us for the first time ever showcase our unique product range at national trade shows such as Imbibe, Bar & Pub Show and Casual Dining. To inspire venues with their service this Winter, We have also released a brand new Winter look book, the brochure features simple yet effective ways to achieve this season’s looks. The brochure can be viewed online here: www.drinkstuff.com/lookbook

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Top 5 Co m p anies of the Year 2017

TOP 5 Companies of the Year 2017 PAGE 33


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Equipline takes a glimpse

foodservice market and explores

As a nationwide commercial catering equipment Distributor we have been able to maximise opportunities and capture some major concerns of foodservice operators through personal contact with customers either by visits, or conversations while attending our relaxed Open Kitchen Live events. These were ultimately distilled to the same fear: “loss of customers”. There are multiple reasons to be fearful: loss of customers can be the result of many, complex, factors: the following were the foremost areas of concern:

One result of automated technology is BK, a major in every sense, uses conveyorised char broiling platforms worldwide to cook its burgers. One (smaller) customer visited Equip Line’s Live Kitchen intent on speeding up service by introducing a Hot Grab & Go. The interactive live demonstration proved that we could simplify the system, significantly speed up their production process, and enhance its product. The customer invested in the system including a Nieco automated conveyor char broiler, an Antunes ‘Cheese Melter’ and a VCT Hi-Speed Vertical Contact toaster for toasting their buns - their burgers sell at a whopping £14.75each.

Seeing is Believing! See Left for comparison of customers’ fresh burger cooked on Nieco conveyor char-broiler in 3.45 mins vs cooked on customers’ own chargrill in 8 minutes (cooked by its own Chef) to same internal temperatures

Shortages of skilled staff can probably be attributed to most of the fears outlined above plus the further fear of a reduced pool of potential employees.

See right for one of our companion pieces for the Nieco Broiler - Hi-Speed Vertical C o n t a c t To a s t e r VCT2000 – never proven by us but said to toast around 750 buns per hour – all we know for a fact is that in continuous production a single person cannot feed the unit fast enough!

To harness lesser skilled staff savvy Operators have been investing in the latest technological advances unsurprising from large chains with very deep pockets.

10/12 second drop - its auxiliary heaters ensure super-hot buns

• How to stay ahead of – or at least keep up with competitors

• How to offer wider day-part appeal to generate sales during quiet hours

• How to speed up service at peak times,

particularly during precious short lunch periods

• How to maintain quality when trying to speed up cooking/re-heating/Hot Hold processes

Interestingly, smart smaller start-up companies ‘bit the bullet’ and made substantial investments in equipment and so evaded several threats by either increasing their ability to employ unskilled staff, or enhancing or preserving their brands’ product consistency and quality into the foreseeable future.

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Automation ticked all ’fear’ boxes for 3 Ethnic Operators. Visiting from the North East each were seeking a solution that would release them from the tyranny of char-griddles dogged by a lack of skilled staff, and to improve product consistency and temperature control.


at deepening fears within the means of minimising them.

Top 5 Co m p anies of the Year 2017

They brought their own products - spiced Burgers, marinated Chicken Tikka, marinated cubed lamb, spiced minced lamb kebabs, whole muscle marinated chicken breasts, a variety of mixed vegetables - to the Live Kitchen and tested the Nieco conveyor charbroiler:

Our team quickly established optimum temperature and belt speeds and produced each product to consistent core temperatures and an authentic finish comparable with that of a tandoor. All 3 invested to speed up their production, achieve product consistency, and easily train lesser-skilled staff to use this simple automated system. Sometimes Hot Holding is the answer to speeding up service and many customers use the visual attraction offered by presenting products in Hot Multi-Deck display units. A ‘Grab & Go’ system is a real time-saving boon to time-poor customers who just want to run into your store, grab their favourite lunch, pay and go! Can’t ignore retail sector giants such as Tesco, Waitrose, Morrison’s, which primarily sell cooked Chickens, and passing their rigorous design standard testing processes acts as a testament to the efficiency of equipment, in this case Fri-Jado Hot Multi-Deck units.

Says Equip Line MD, Jacki Walker: “Our experience proves these innovative technologies are not just for major operators, but are equally applicable to small and independent operators. We have really enjoyed being challenged this past year, and look forward to working with customers to develop solutions to their specific challenges in 2018”.

A ‘Grab & Go’ is not just for Chickens! These household name retailers, together with many high street icons including Pret A Manger, Greggs, Itsu, Abokado, and many more are all further testament to the efficiency of the units when holding a great diversity of products. A few examples includes Soups, one-pot Stews, porridge, pastries & pies, hot sandwiches, - and not to forget Wraps which actually started the craze! All offer their customers high quality products held at correct legal temperatures that they can literally just Grab ‘n’ Go.

TOP 5 Companies of the Year 2017 PAGE 35


The Digitalisation of the Hospitality Industry

GUEST POST Digital technologies are advancing exponentially and the costs of adopting such technologies are steeply falling. Established restaurant chains have been looking to digitalise their venues for quite a while now and are currently rolling out digital menus and self service solutions globally in both table service and counter service venues. Chains like McDonalds, KFC, and Wendy’s are testament to how digital solutions add value to the counter service venue, both by reducing costs and elevating the customer experience. Even down to table service venues – for example the Four Seasons restaurant embraced digital menus in order to give their customers an immersive journey into the history of their wide range of wines.

With the ability to quite literally ‘Drop in, Plug In, and Go’ NextMenu kiosks can run seamlessly side by side with traditional POS terminals, operated by staff members. Our kiosks are suitable for any deployment, from the smallest deli to the largest counter-service chain. Seen as one of the best ways to win over millennials (the most influential customer in the fast food sector) self-order devices and touch-screen technology have been incorporated by some of the leading QSRs and Food-To-Go specialists. Although Self-Order Systems are considered right now a trendsetting option only few have, it will soon become a must and in the hospitality industry one cannot afford to stay behind.

Here at NextMenu we are not surprised at the rise of interest in digital solutions from hospitality venue owners. Since technology has proven its value in so many other industries we have been waiting quite a while for this technology breakthrough, and now that it is here; how can we make use of it? What does it do? First of all, the restaurant industry needs specialist tech companies to provide such solutions affordably. These should be provided as a seamless service that restaurants can use simply out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately, we are able to offer much of this, at prices tailored to usage and size of your business. Currently we are focusing on rolling outstandardised self-order and self-pay kiosks, meeting criteria’s imposed by your venue such as order and payment processing, POS integration, upsell features, allergen and calorie information. Our systems come with a backend portal so that you can change or remove items from the menu with ease, add discounts, run loyalty campaigns and see real time data from your venue.

Premium Free-Standing Kiosk


NextMenu is the technology that powers modern, fully connected, digital hospitality venues. Top 5 Co m p anies of the Year 2017

Looking ahead: Being at the forefront of innovation NextMenu introduced this year the first product line of Augmented Reality Glasses in the world, glasses that offer more real-time information about what is going on in a venue than any POS system would ever could. With the help of a visual marker, which could be anything from a vase on the table or a painting, the glasses immediately retrieve and present specific context-relevant information from NextMenu. Our solution has received a fair amount of buzz and excitement already! We were ecstatic to be nominated for ‘Tech Product of the Year’ at this year’s Restaurant Tech Live Innovation Live Awards. The awards celebrate the products that have improved efficiency, productivity and profitability of restaurant operations. Proving that our technology is continuing to actively revolutionise the future of the restaurant industry.

VISIT US: www.NextMenu.com @NextMenu


Top 5 Co m p anies of the Year 2017


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Amici di Carlo brings

experience to affluent

The affluent commuter town of Bearsden in the north west of Glasgow is the lucky recipient of a brand new, family-owned Italian restaurant and delicatessen, thanks to the efforts of renowned Scottish/Italian restaurateur Carlo Andreucetti and catering equipment specialists QED. Amici di Carlo provides over-the-counter Italian cooked meats, cheeses, cakes and many other delicacies together with pizzas, salads and fresh Italian coffee to eat in or take away. As Carlo explains: ‘After being away from the restaurant business for some time, my partner and I decided to design a new outlet majoring on good quality, fresh Italian ingredients that the people of Bearsden could enjoy throughout the day.

Transformation of former bakers ‘We came across a former bakers’ retail and café premises near Bearsden Cross in the heart of the community and

40 PAGE Case Studies

set about transforming it into an authentic Italian dining experience earlier in 2017. ‘I had known Robert Campbell of QED for many years, as he is a well-regarded figure in the Scottish and UK catering industries. I was particularly impressed with the QED selection of display counters and knew that I could trust Robert and his team to deliver a project that matched our vision for Amici di Carlo. ‘The final result combines Italian warmth and hospitality with the very latest catering technology to create a unique venue that has our personality running all the way through it.


Italian dining and deli Glasgow suburb Unique ambience ‘The local Bearsden residents are already enjoying the unique ambience of Amici di Carlo and are coming in regularly to take advantage of the retail, takeaway and eat-in offerings of the business.

Extensive range of equipment

‘I have nothing but the highest praise for QED, who delivered a complex project with great expertise, on time and on budget.’

QED supplied all the building refurbishment, shop-fitting, electrical and plumbing work, including lighting, air conditioning and toilets. In addition, the equipment that was supplied and installed included refrigerated display counters, an ice cream counter, back bar coolers and shelving in the restaurant. The kitchen equipment included dishwasher, glass washer, storage refrigeration, pizza oven, pizza prep table, saladette, cooking suite, extraction, hygienic wall cladding and safety flooring. For further information visit: www.qualityequipment.co.uk

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RESTAURANT

UPDATE

Plastic cards are common place in everyday life; from payments to loyalty cards, gift cards to ID cards and even hotel room keys. Nitecrest are the UKs leading manufacture and printer of plastic cards. Restaurant Update caught up with Glenn Cookson, Business Development Manager, he explains how the plastic card can be an asset to your business

What sort of cards do you currently produce for bars, restaurants and hotels? Various, such as gift cards, loyalty cards, membership cards, discount cards or access control cards. For loyalty and membership, we are seeing increased use of keyfobs – ideal for keeping your brand in your customer’s pocket!

How can plastic cards benefit businesses like bars, restaurants and hotels? I always say it is more than just a card. A little plastic card can represent and achieve so much. If it’s a loyalty card, the card is a physical representation of the loyalty scheme (a well thought out loyalty scheme can generate millions of pounds in revenue for a business year on year), the card is also a great marketing tool and a way of reinforcing the brand to the consumer. Nitecrest work with small independents right through to huge multinationals. We understand the importance of branding and are able to offer a consultative approach from concept through to creation.

Are Cards expensive and you have to order large quantities? The misconception of plastic cards is that they are really expensive and you have to order a million at a time to make them affordable. That’s not true. We have lots of clients that order small runs from 50 – 10,000 cards and are always pleasantly surprised with, not only the cost, but the service and quality Nitecrest has to offer. As well, the way our cards are produced means they last longer. We have developed a sub lamination process that is unique to Nitecrest which means the card are more durable to everyday wear and tear and last longer.

Do I need a designer to make the cards in advance? To print to card we need artwork. However, if a client doesn’t have art work, it is not a problem. We have a dedicated in house graphics design team specialising in designing plastic cards for the UKs leading household brands. We can create art work from as little as £30!

42 PAGE Case Studies

Why should people chose Nitecrest? Nitecrest have been established for 25 years and have a wealth of experience and knowledge processing cards within various industries. We are able to bring ideas to life or add value to existing schemes. Our UK site is Visa and MasterCard accredited and produces millions of plastic cards daily. We have the flexibility and capabilities to produce short runs of just 50 cards or 50 million - it all depends on our client. For any enquiries please contact: Glenn Cookson Business Development Manager Tel: 01772 431888 Email: gcookson@nitecrest.com Linked In: www.linkedin.com/in/ glenncookson


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Case Studies PAGE 43


Delicious​​ ​​Décor​​ ​​-​​​​ ​​​​ the​​ ​​missing ingredient?

This​ ​ November ​ ​ s ees ​ ​ t he ​ ​ l aunch ​ ​ of ​ ​ Kent based​ ​ commercial​ i​ nteriors​ c​ ompany,​ Tree​ S ​ tudios, owned​ ​ by​ ​artist​ ​and​ designer​ ​Emma​ ​Plaskett. The​ s​ tudio​ s​ pecialises​ i​ n​ p ​ roducing​ a ​ rtwork​ a ​ nd​ u ​ pcycled​ w ​ ooden​ f​ urniture​ that​ b ​ ears​ a ​ ​g ​ lobal theme,​ u ​ sually​ f​ eaturing​ p ​ atterns​ f​ rom​ a ​ round​ t​ he​ w ​ orld​ such​ ​as​ ​Moroccan,​ ​Mexican​ ​or​ ​Indian design.​ ​This​ ​lends​ ​itself​ ​ideally​ ​to​ themed​ r​ estaurants​ w ​ ho​ a ​ re​ l​ ooking​ t​ o​ m ​ ake​ a ​ ​ s​ tatement​ w ​ ith their​ i​ nteriors.

have​ ​her​ ​work​ ​on​ ​your​ ​walls?! Sometimes​ ​ venue​ ​owners​ ​can​ ​get​ ​so​ ​weighed​ ​down​ ​ with​ ​keeping​ ​heads​ ​above​ ​water​ ​that​ ​they forget​ ​to​ ​see​ ​through​ ​their​ ​punters​ ​eyes. I​ ​would​ ​encourage​ ​any​ ​restaurant​ ​or​ ​bar​ ​ It​ ​shouldn’t​ ​be​ ​any​ ​surprise​ ​that​ ​décor​ ​can​ ​make​ ​or​ ​break​ ​or​ ​restaurant.​ owner​ ​to​ ​enter​ ​their​ ​building​ ​as​ ​if​ ​they​ ​had​ ​ With​ ​the​ ​rise​ ​in​ ​quirky hipster​ ​pop-ups​ ​and​ ​street​ ​food​ ​stalls,​ ​people​ ​are​ ​ never​ ​laid eyes​ ​on​ ​it​ ​before.​ ​What​ ​changes​ ​ expecting​ ​more​ ​out​ ​of​ ​restaurant​ ​and​ ​bar design.​ ​Whether​ ​it’s​ ​external​ would​ ​you​ ​make?” signage​ c​ omprised​ o ​ f​ V ​ HS​ t​ apes​ (​ see​ B ​ rick​ L​ ane’s​ C ​ ereal​ K ​ iller Cafe)​ o ​ r​ r​ ustic​ doors​ ​adorning​ ​the​ ​walls​ ​of​ ​Chimichanga.​ ​Let’s​ ​be​ ​honest,​ ​not​ ​everyone​ Tree​ ​Studios​ ​is​ ​defined​ ​by​ ​its​ ​wild,​ ​vivid​​ wants​ ​to see​ ​badly​ ​framed​ ​watercolours​ ​of​ ​someone’s​ ​cat​ ​whilst​ ​eating​ ​ design.​ ​Its​ ​aim​ ​is​ ​not​ ​only​ ​to​ ​turns​ ​heads​ ​ sushi. In​ f​ act,​ i​ t​ w ​ as​ a ​ ​ r​ ecent​ t​ rip​ t​ o​ a ​ n​ I​ ndian​ r​ estaurant​ t​ hat​ b ​ rought​ h ​ ome​ ​ with​ ​its​ ​artwork and​ ​furniture,​ ​but​ ​to​ ​get​ ​ the​​realisation​​to​​Emma just​​what​​effect​​a​​backdrop​​can​​have. people​ ​talking.​ ​People​ ​aren’t​ ​just​ ​drawn​ ​to​ ​ a​ ​restaurant​ ​by​ ​the​ ​quality​ ​of the​ ​food.​ ​The​ ​ “I​ ​stood​ ​in​ ​the​ ​lobby​ ​area​ ​of​ ​this​ ​restaurant​ ​I​ ​had​ ​previously​ ​visited​ ​some​ ​ atmosphere​ ​and​ ​visual​ ​setting​ ​can​ ​play​ ​a​ ​ twenty​ ​years​ ​ago​ ​as​ ​a child​ ​and​ ​was​ ​saddened​ ​to​ ​see​ ​coldly​ ​painted​ ​walls​ ​ huge​ ​part​ ​in​ ​drawing​ ​in​ ​new​ ​customers and​ ​ with​ n ​ ot​ a ​ ​ s​ ingle​ i​ mage​ i​ n​ s​ ight.​ T​ he furnishings​ w ​ ere​ d ​ evoid​ o ​ f​ l​ ife​ a ​ nd​ for​ ​ retaining​ i​ ts​ r​ egulars. A​ s​ how-stopping​ l​ obby​ a​ ​moment​ ​I​ ​paused.​ ​I​ ​was​ ​about​ ​to​ ​walk​ ​out.​ ​But​ ​I​ ​chose to​ ​stay,​ ​because​ ​ desk​ ​or​ ​off-the-wall-dining​ ​chairs​ ​could​ ​ I​ ​knew​ ​the​ ​restaurant​ ​had​ ​a​ ​good​ ​reputation​ ​for​ ​its​ ​cuisine.​ ​I​ ​spoke​ ​to​ ​the attract​ ​more​ ​footfall​ ​than​ ​you think... owner​ ​afterwards​ ​about​ ​the​ ​possibility​ ​of​ ​supplying​ ​some​ ​artwork​ ​to​ ​the​ ​ restaurant.​ ​ For ​ ​ m ore ​ ​ i nformation ​ ​ o n ​ ​ Tree​ ​ S tudios​ ​ p ro d u c t s ​ ​ o r ​ ​ co m m i ss i o n s ​ ​ v i s i t​ ​​ He​ e ​ xcitedly started​ t​ o​ t​ ell​ m ​ e​ a​ bout​ h ​ is​ w ​ ife​ w ​ ho​ w ​ as​ a​ n​ i​ ncredible​ a​ rtist​ a​ nd​ ​ www.tree-studios.com​​ ​or call​ ​Emma​ ​on​ ​ showed​ m ​ e​ s​ ome​ o ​ f​ h ​ er pictures​ o ​ f​ I​ ndia. All​ I​ ​ c​ ould​ s​ ay​ w ​ as​ ‘​ why​ d ​ on’t​ y ​ ou​ ​ 01303​ ​627041. PAGE

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Perfect for bar snacks and nibbles, the PADDLE Collection is inspired by mountain bars in Tirol where shots of home-brewed schnapps are offered from person to person on specially-crafted wooden trays. The Bowl & Paddle Sets offer porcelain bowls nestled securely in natural oak or matte black beech wooden boards perfect for olives, dips or canapĂŠs.

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RESTAURANT

UPDATE

JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast. Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.

Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day

Tel: 01895 272236

www.equipline.co.uk

SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+

Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration

Tel: 01895 272236 48 PAGE

www.equipline.co.uk


9 methods of grilling food that mostly work (and one that definitely does) Californian technicians at NIECO Corporation vow to stay ahead of fast evolving needs of Casual Dining and Quick Service foodservice operators Every operator hates badly cooked product and find it frustrating to see inonsistencies in their premium Brand products. That’s how the NIECO, originator of conveyorised broiling system hit a ‘home run’ with its latest JetFlow™ technology which no other Broiler can claim, and is used and trusted by thousands of Burger King and other Quick Service chains worldwide. You get a bottom-line boost even when your rawest recruit is loading the product because all the hard work was done to find the best settings to ensure consistency and temperature control and ergo, your product is perfectly cooked every time. Addressing ecological pressures is an imperative and is found in the latest NIECO technology which incorporates the tried and tested Incendalyst Emission Control System in addition to a dual heat system keeping around 90% of particulate matter from entering you ducting and reducing aromas. It’s a particularly good choice of cooking platform and courageous adopters purchasing a unit reap a reward from Equip Line – a free Hi-Speed Vertical Contact Toaster. So call 01895 272236 for a free REWARD demonstration to see how the system can work for you. PAGE

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RESTAURANT

UPDATE

Jason Atherton Twins his first US Michelin-star for The Clocktower at The New York EDITION Jason Atherton and The Social Company are delighted to announce that The Clocktower at The New York EDITION hotel has been awarded a coveted Michelin Star, as published in the 2018 Michelin Guide for New York City. It is arguably the most revered restaurant guide amongst chefs, restaurant critics and guests alike, with the New York edition a famously difficult one to succeed in. As the first Michelin star for Atherton in the US, the award brings The Social Company’s total number of stars to four, with The Clocktower joining the ranks of London restaurants Pollen Street Social, Social Eating House, and City Social. The Clocktower, Atherton’s first venture in the US, was launched in 2015 on 5 Madison Avenue, situated in Ian Schrager’s The New York EDITION. US restaurateur Stephen Starr is the operating partner, whilst the restaurant is headed up by Chef de Cuisine Danila Bogdan, Executive Pastry Chef Brian Yurko and General Manager James Horn of Starr Restaurants.

Jason Atherton has said of the news, “To think that we are the first Michelin-starred restaurant in the Edition portfolio is incredible, a group that I am very proud to be part of. I’m also so proud of Danila. Having worked at Pollen Street Social and Petrus prior to this, he’s gone over to New York and, of course, it’s taken a couple of years to settle down and get used to all the produce. But this year, we knew we were cooking really solid food there, it felt right. Brian Yurko is a pastry chef with a solid background and his desserts are amazing. I couldn’t do this without James, Danila, Brian, Stephen and Starr group Executive Pastry Chef Sebastien Rouxel – they work tirelessly to produce a great product, and the effort has paid off.”

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Hospitality equipment firm’s employees rewarded with afternoon tea to remember Staff at Russums, the Rotherham based supplier of clothing and equipment to the hospitality industry, sat down to a special afternoon tea prepared by a development chef who has a history with the sixth generation family business.

“We felt this was a great opportunity to reward the team after a busy summer and launch our afternoon tea birdcage stand - the pastries and savouries looked marvellous on it and I can vouch for how delicious they tasted. “Thank you to David who, as expected, prepared an excellent spread for us.”

The event coincided with the launch of a new birdcage plate stand that is designed specifically for afternoon tea service.

The afternoon tea consisted of an assortment of sweet and savoury scones, quiche, sausage rolls, macarons, sweet bakes and eclairs.

Director Richard Russum enlisted the help of Doncasterborn event catering specialist and freelance chef, David Wardle, to create a spread for the team as a thank you for their hard work.

David trained at Doncaster College before working as a pastry chef at The Grand Hotel in Eastbourne. He is now a freelance development chef for clients including Birds Eye, Dr. Oetker, JLA Group and MKN equipment.

“Summer is an extremely busy time of year for the company and the afternoon tea was a great way to show our appreciation whilst testing the new plate stand,” Richard said.

“I have a fond association with Russums, as do many chefs who remember buying their first knife set from them. I bought my first knife set and chef’s uniform from them 32 years ago,” he said.

David Wardle and Richard Russum

“It was really nice to be asked by Richard to create special treats to reward the team who do fantastic work all year round. I think they liked the fact that it was all homemade, and we even made free-from options for those who can’t tolerate gluten.” The 37cm birdcage plate stand retails at £32.40 including VAT, and comes in an aged copper finish with space for three 23cm plates. For more information, visit www.russums.co.uk Sixth generation family business Russums is a leading supplier of clothing and equipment to the hospitality industry, supplying chefs, restaurateurs and food service workers throughout the UK and Europe. PAGE

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RESTAURANT

UPDATE

Sanderson welcomes a White Christmas with ‘Let it Snow’ at the Long Bar Christmas isn’t Christmas unless it snows, and this winter the iconic Long Bar at Sanderson will be bringing Londoners the White Christmas they’ve been hoping for.

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From Monday 11 December until Christmas Eve, the bar will be transformed into a winter alpine forest, complete with dangling birches, leaf covered floors, and falling snow. The Let it Snow bar will see the outside heading in, as festive shoppers can escape the crowds of neighbouring Oxford Street to enter a true winter wonderland. Fairy lights will lead a twinkling path to the bar, decorated in crystal blues and shimmering icy whites, where a selection of festive cocktails awaits.

the signature French 75 (£14), a mix of Star of Bombay Gin, Champagne, lemon juice, a sweet sugar syrup and citrus garnish.

Exclusive to the Christmas pop-up, the menu has been curated with official drinks sponsor Bombay Sapphire Gin and Star of Bombay gin, and consists of four luxurious cocktails including

For those looking to experience falling snow this holiday season, Let it Snow will be at the Long Bar, Sanderson, from Monday 11 December to Sunday 24 December.

For a festive bite to accompany any drinks, a selection of warming bar snacks will be on offer (all £6), such as Crispy Braised Beef Cheek with Kimchi Dip, Turkey Mushroom Fritter with Candy Chestnut and Red Currant Hash, and Maple Roasted Brussel Sprout Skewers with Turmeric Bacon and Hazelnuts.


Fig Poppa at Dirty Bones

Dirty Bones will be upping the festivities this year with their Fig Poppa cocktail (£9). Made with Bulleit bourbon, Pedro Ximinez sherry, cinnamon, figs, lime and Fee Brother’s plum bitters, the cocktail is served on the rocks with a rosemary spring and cinnamon stick to finish. The cocktail will be available across all Dirty Bones restaurants. www.dirty-bones.com

Fish Market has partnered with St Germain this Christmas to create festive tipples on their warming winter terrace. Underneath their cosy heaters, guests can sip on Christmas themed cocktails such as a Merry Margarita, Christmas Spiritz, Bloody Festive or Holiday Cheer! www.fishmarket-restaurant.co.uk

Natale a Casa Cocktails

Frenchie Covent Garden

The best Christmas cocktails London has to offer

Fish Market’s St Germain cocktails

Frenchie’s eggnog (£12), now available at Frenchie Covent Garden by Gregory Marchand, is a creamy and warming holiday cocktail made of cognac, dark rum, Frangelico, walnut liqueur, eggs and spices.

This year the team at Radici want to replicate the things we love about Christmas at home without the stress that comes with preparing it yourself. Natale a Casa, meaning ‘home for Christmas’, will be a relaxing space and comforting menu in the middle of the city, where guests can sit back and enjoy some delightful Campari based cocktails and a selection of Chef Patron Francesco Mazzei’s Calabrian-inspired cicchetti. The festive cocktail selection, from renowned mixologist Simone Caporale, includes Red Winter (Campari, amaro Montenegro, Cointreau, fresh citrus); Nutty Natale (frangelico, bulleit rye, honey, apple) and of course the Italian favourite aperol spritz.

www.frenchiecoventgarden.com

www.radici.uk/menus/bar/natale-a-casa

Arctic Cocktails at Lodge d’Argent Following the success of last year’s Lodge d’Argent winter pop up, City restaurant Coq d’Argent will once again be creating a magical winter wonderland on its rooftop for the festive season, this time with an Arctic theme. A brand new cocktail list has been created by Bar Manager Filippo Testa to reflect the

colours of the Northern Lights in hues of green, blue and purple with such examples as Green Sky with Hennessy fine de Cognac, Jasmine, and Chandon; Star Walk with Hennessy fine de Cognac, Finca Malbec, creme de figue, vanilla, lemon, glitter jam and raspberries; and for something extra warming Arctic Wilderness, a unique hot cocktail combining Hennessy Cognac, grape tea, moscat sweet wine and ginger candy syrup. (Recipes available) www.coqdargent.co.uk

Whiskey in the Woods at Old Bengal Warehouse Revellers should head to Old Bengal Warehouse this Winter where, in collaboration with Woodford and Old Forester, the team have created a warming festive terrace, Whiskey in the Woods. The Rye Nogg (£11.50), a take

on the classic eggnogg, is an indulgent mix of Woodford Rye, Frangelico, caster sugar, egg yolks, and double cream. www.oldbengalbar.co.uk

The Socialite at Sartoria

Rotunda at the Four Seasons Hotel

This winter, the Libare bar team at Sartoria has created the perfect warming cocktail to help keep the cold at bay. This party season, try ‘The Socialite’, a warm cocktail priced £12.50 and made from Villa zarri brandy, apricot brandy, apple juice and cinnamon. The perfect tipple this festive season available at the bar or Cilento themed terrace.

This Winter, Rotunda at the Four Seasons Hotel London at Ten Trinity Square is honouring the location’s history with a new bar menu, inspired by the 1920s collective ‘The Bright Young Things.’ Serves include Nutcracker, blending pistachio, liquorice, mead and Johnnie Walker Gold, its name a historical wink aimed at London’s barpropping flappers and the slang they used.

www.sartoria-restaurant.co.uk

www.rotundabarandrestaurant.co.uk

Festive Flavours at Conrad London St James This year at Conrad St James’ Blue Boar Bar, there will be a choice of four festive cocktails to get you in the Christmas spirit. Combining wintery spices and flavours associated with the time of year, the choices include; Winter Sunshine (Chairman’s Spiced Rum, Homemade Christmas Syrup and Apple Liqueur, topped with G. H. Mumm Champagne); Holly Jolly (White Bacardi Rum, infused with Cinnamon & Orange, mixed with Double Cream, Khalua Liqueur, Mozart Chocolate Liqueur, Rose Syrup and Advocat); Twinkle, Twinkle (Gin, Apple Liqueur, Pear Purée and Spiced Sugar Syrup); and Baby, it’s cold outside (Absolut Blue Vodka with Mozart Dark Chocolate Liqueur and Cointreau, garnished with Chocolate Powder). www.blueboarlondon.com/bar

Rémy Martin cocktails at Plateau This year, Canary Wharf restaurant Plateau will be transforming its terrace into a sophisticated tasting lounge, in partnership with Rémy Martin, to create La Maison d’Hiver Rémy Martin. Each week, the bar will be serving unique pairing experience to bring out the complex flavours of Rémy Martin. This classic Sidecar cocktail (£16) is a timeless classic paired with prosciutto and raclette cheese tartine for an indulgent festive treat. www.plateau-restaurant.co.uk

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RESTAURANT

UPDATE

Bacardi releases rum in collaboration with Major Lazer If you’ve been hoping for a musically-inspired rum as of late, you’re in luck as Bacardi has announced the release of its firstever rum variant in collaboration with electronic trio Major Lazer. The Bacardi X Major Lazer limited edition is a result of the brands ‘passion for music’ and the Caribbean sound of Major Lazer. Major Lazer’s Diplo, Jillionaire and Walshy Fire worked with the Bacardi maestros de ron (master blenders) to create a rum blend that ‘expresses the flavours of the Caribbean’. Described as having a warm, silky body with tropical fruit, cedar, almond and

vanilla notes, the blend is filtered before and after ageing, has a rich amber hue, and has been tropically aged for a minimum of three years. ‘Creativity is in our blood. We create music on pretty much a daily basis, but creating our own rum is the stuff of dreams,’ revealed Major Lazer member and rum lover, Jillionaire. ‘We’ve worked with Bacardi to create this unique blend, something that we feel really embodies The Sound of Rum and links rum and music in a way that’s never been done before.’ The exclusive bottling is priced at just £20 and available to purchase via Amazon.

Dishoom sets its sights on Manchester

Loungers’ turnover passes £90m mark

Indian café and restaurant group Dishoom has applied to open a new site in Manchester city centre.

Café/bar/restaurant group Loungers continued its rapid growth in its last financial year, as its turnover moved past the £90m mark.

The group has applied for a premises licence to open inside Manchester Hall, the Grade II-listed former Freemasons Hall which relaunched last month as an eating and drinking hub following a revamp. Masons restaurant, Spanish tapas and gin restaurant Pintura and bar brand Fable have so far opened at the venue. Dishoom was founded in 2010 by Kavi and Shamil Thakrar and Amar and Adarsh Radia with the opening of their first restaurant in Covent Garden, inspired by the Irani cafés of Bombay. Amar and Adarsh Radia left the business earlier this year. The group now has six sites, including its first site outside London which opened in Edinburgh last year.

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The business saw revenues climb from £68.5m to £91.8m in the year to 23 April 2017, representing a 34% rise in net sales. That was thanks to another 20 site openings, including 16 Lounges and four Cosy Clubs. Meanwhile, like-for-like growth was 5.3%, up from 2.2% in the prior year. Like-for-like sales growth for the current year to date (24 weeks to 8 October 2017) was even stronger, up 7.4%. Underlying EBITDA for the year to 23 April 2017 was also up, from £8.4m to £12.3m. Loungers attributed the 46%


Scottish hospitality sector to get serious about recruiting With Brexit looming, and the possibility of the freedom of EU migrants being restricted in the future, the Scottish pub and restaurant trade could soon be facing an employment dilemma. supermarkets and a drink-athome culture, the beer and pub industry still employed almost 60,000 people. “Contributing over £1.7 billion to the national economy, the sector is hugely significant for Scotland. With the number of pubs totalling over 4,800 it is a major source of employment, especially amongst the under 25s,” said Ms. Tomlinson.

“It doesn’t matter where you go at the moment – Bathgate, Aberdeen, Inverness, Glasgow or Edinburgh – you’ll find publicans, pubcos and restaurant owners crying out for staff,” said Kim Tomlinson, head of operations for FindMyPubJobs.com. “Pub managers, head chefs, waiting staff, kitchen managers and bar staff are all in demand. The trouble is that there just aren’t enough well-trained, talented and enthusiastic employment-seekers out there to fill the vacancies,” she added. Ms Tomlinson said that although the Scottish pub industry had been savaged in recent years, with more than 1,000 having closed since 2006 in the wake of the smoking ban, stricter drink-drive laws, the beer duty escalator, cut-price chains and competition from

“The pub and hospitality sector offers for many, a lifelong career but for others, it is an ideal opportunity to secure part-time employment. For a publican, pubco or restaurant b u s i n e s s , h o w e v e r, t h e recruitment process can be a time-consuming nightmare, especially now with the added worry of possibly losing staff who are contemplating leaving the UK because of Brexit and its ramifications. “On the other hand, Brexit also presents a wonderful opportunity. If there was ever a time to be serious about encouraging young people to engage in hospitality, to upskill the existing workforce, and to make inroads into improving staff retention, then it must be now.”

solution to staffing problems. “We know exactly h o w important it is to have the right people working in the pub and hospitality trade. By accessing our new online platform clients aren’t going to miss out on their perfect candidate, and potential candidates won’t miss out on their ideal job. “Candidates are matched to our clients using relevant key data, freeing up our client’s time to recruit the perfect candidate and allowing more time to spend on running their businesses,” said Ms. Tomlinson, whose key clients include G1, and Hawthorn Leisure. As sector specialists focusing solely on the pub and hospitality sector, FindMyPubJobs.com prides itself on having created a platform that is easy and efficient for both clients and candidates to use ensuring that job vacancies are filled with the best people for the job.

Engaging with an outsourcing specialist, such as FindMyPubJobs.com offers an efficient and cost-effective PAGE

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RESTAURANT

UPDATE

Hotel reveals stylish new look following major investment

JURYS INN WATFORD

UNVEILS £2.2M REFURBISHMENT Jurys Inn Watford has undergone a stunning £2.2M refurbishment which has completely transformed its 216 bedrooms, bar, restaurant and lobby. The hotel, now a haven of cool, calming colours and soft furnishings, will ensure guests stay happy and relaxed throughout their trip. The hotel’s 216 new spacious, comfortable bedrooms offer a place to chill after a day exploring the city and all rooms boasts a flat screen TV with Freeview, complimentary spa toiletries and free high-speed Wi-Fi. Tired travellers can sleep easy on the exclusive DREAM bed by Jurys Inn, designed bespoke by King Koil with ultimate comfort in mind. Guests can also upgrade to a larger Executive Bedroom with added extras such as laptop-size safe, minifridge with complimentary refreshments, reading material and luxurious spa toiletries. Business travellers looking for a place to work can benefit from a sleek connectivity area with free high-speed WiFi or utilise one of the hotel’s eight fully equipped meeting rooms. The rooms can accommodate up to 100 delegates, perfect for local businesses and business travellers. Each meeting room has natural daylight, air conditioning, a projector and screen and offers free high-speed WiFi. Whether fuelling up for a day of work or play, Jurys Inn’s popular breakfast buffet offers an extensive selection of healthy items like mini fruit smoothies and granola pots to the traditional full English breakfast. Organic bean to cup coffee is also a feature on the new enhanced breakfast offering. Throughout the day the new look bar and restaurant offers a new contemporary dining menu The Kitchen, that includes a wide range of delicious, comforting dishes for lunch and dinner from succulent steaks to healthy salads. The hotel bar offers lighter snacks, cocktails and an all-day Costa Coffee bar, while the new ‘Off the Shelf’ offering in the lobby is fully stocked with snacks, drinks and travel

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necessities for busy guests on the go. Alternatively, guests can opt to dine in the comfort of their room with Jurys Inn’s room service. General Manager, Andy Gray said: “We are all amazed with the finished results of the refurbishment. The new look is a true testament to all the time and effort that was dedicated to it” “We look forward to giving visitors and locals alike a warm welcome and a happy stay at Jurys Inn Watford.” Jurys Inn Watford is conveniently situated a short walk from the train station, and just an 18-minute train ride into London Euston. The town has a lot to offer visitors, those looking for a little bit of magic can visit the Warner Brothers Harry Potter Studio, or catch a gig or match at the famous London Wembley Stadium. For booking please visit www.jurysinns.com/hotels/Watford or call 0115 901 6700.


Barrel & Stone comes to DoubleTree by Hilton Swindon

DoubleTree by Hilton Swindon is delighted to announce that their popular 14Twelve Brasserie will now be an even more irresistible place to dine by offering the Barrel & Stone pizza range - the only restaurant in Wiltshire to supply the range. Founded in 2015, Barrel & Stone started with a mission of serving the UK public with freshly baked, top quality stone-baked pizzas with authentic Napoli taste. Huge popularity for authentic Italian pizza sees them fast becoming one of the UK’s favourite pizza brands, and DoubleTree by Hilton Swindon is proud to supply them. Adam Flint, general manager of DoubleTree by Hilton Swindon said: “The experiences of our guests and visitors to the hotel are first and foremost on our agenda, and we are delighted to extend our offering once again, with the launch of Barrel & Stone. We’re the only restaurant in Wiltshire to offer the famous brand and our chefs have been fully trained by Barrel & Stone to offer the fantastic artisan pizza range that fans expect.”

This new addition to the menu isn’t just open to guests of DoubleTree by Hilton Swindon, but to all residents of the town as well.

Whether you’re on a weekend business trip, catching up with friends or want to treat the family to a tasty night out, the 14Twelve Brasserie now has something for everybody. All pizzas are made with the finest, freshly-sourced ingredients, and even come with a gluten-free option to suit everyone’s requirements. Every bite is packed full of good old-fashioned Napoli flavours, accompanied with modern twists and trends. Particular favourites include “Gone Trufflin’”, “Rock The Parma” and “Sweet N’ Tangy”.

14Twelve brasserie. Guests have long enjoyed the services offered at DoubleTree by Hilton Swindon, which is conveniently situated just a short drive from the centre of Swindon. Nestled amidst the stunning Wiltshire countryside, the hotel is a popular venue for family getaways, couple retreats, as well as business conferences and weddings. There are a hundred and seventyone rooms as well as large, fully modernised conference rooms, making the hotel well suited for everyone.

This announcement is just one in a line of moves made by the hotel to improve the experience of all guests. October saw the launch of Starbucks in the hotel, and in 2016 carried out a massive range of refurbishments to the hotel lobby, guest rooms, meeting spaces and of course, the PAGE

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Hospitality equipment firm’s employees rewarded with

Afternoon Tea To Remember Staff at Russums, the Rotherham based supplier of clothing and equipment to the hospitality industry, sat down to a special afternoon tea prepared by a development chef who has a history with the sixth generation family business. Opening in February 2018, 20 Stories will occupy the 19th floor rooftop of the No.1 Spinningfields building. The 15,263 development will feature a Restaurant, Grill, Bar, and Terrace that will offer unparalleled 360-degree views of Manchester’s city skyline. Formerly Chef Patron at Manchester House, renowned chef Aiden Byrne comes to D&D with an intimate knowledge of the Manchester area and a wealth of experience, having worked at a number of Michelin-starred restaurants including Adlards, The Commons Restaurant, Danesfield House and Spa and Tom Aikens restaurant. The menu at 20 Stories will be modern British, celebrating local produce with suppliers sourced, where possible, from no more than 50 miles from the city. Alongside the restaurant, a more casual brasserie will serve dishes mainly from the grill while the bar will boast a unique list of modern cocktails and craft beers. Speaking of the launch, Aiden comments, “I am thrilled to become part of the D&D family in January. The space will have something for everyone, with a restaurant, grill and cocktail bar all in one place – and food will have a real focus on the local produce that has always been close to my heart.” Behind the interior design is the New York based firm, CetraRuddy, an international award-winning architecture planning and interior design company. Their design for 20 Stories is inspired by nature, reflecting the dynamic beauty of the ever-changing sky and tactical nature of earth through a rich landscape coupled with modern and glamourous art elements. Using locally sourced materials and the use of handcrafted textiles that honour Manchester’s past are designed to bring warmth and authenticity to this unique venue. An alluring roof top garden will feature trees scaling two stories high and will host an outdoor lounge bar under a canopy of trees and dramatic lighting. Outside BBQs and al fresco fireplaces are dotted along the terrace to create a cosy atmosphere against the backdrop of Manchester’s skyline. The name, 20 Stories, not only pays homage to the restaurant’s skyscraper location overlooking the city, but also to the original use of the building. Northcliffe House was once renowned as a hub

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for the printed word and as Manchester’s centre of news, housing a variety of printed press publications such as Manchester Evening News, The Guardian and The Daily Mail. Chairman and CEO of D&D London, Des Gunewardena, has commented, “Manchester is a fantastic city and we have watched closely over the last few years the resurgence of the restaurant scene in the city generally and in Spinningfields, in particular. Working with Mike Ingall’s Allied London as landlord and now with Aiden Byrne, a chef who we’ve long admired, is a very exciting prospect for us. 20 Stories is a project that we at D&D, have looked forward to launching with huge anticipation and in Aiden, we couldn’t have asked for a better chef to partner with“.


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Recipes

A whirlwind of a year for Salcombe Gin!

Hotelier & Hospitality Design

Born out of a love of gin and a dream to produce the finest white spirit in the world within one of the most stunning coastal towns, co-founders Angus Lugsdin and Howard Davies created Salcombe Distilling Company.

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It’s been a busy 15 months since they launched Salcombe Gin ‘Start Point’ which has won an impressive collection of sought after accolades including Double Gold at the San Francisco Spirits Awards and 3 stars at the Great Taste Awards. Earlier this year, saw the opening of their Gin School, a distilling laboratory for adults where you can find out all about distillation and create your very own bottle of gin under the guidance of their Head Distiller. They also opened their distillery and bar on Island Street, Salcombe which has perhaps unsurprisingly become THE place for gin lovers to enjoy the ultimate ‘Salcombe & Tonic’ whilst overlooking the estuary. Salcombe Gin ‘Start Point’ is distilled on Provident, a stunning 450l copper pot still which is a rather impressive looking piece of kit. Visitors to the distillery and bar can often see the distillers at work as they create this citrus led, classic London Dry Gin. Its botanicals include the finest Macedonian juniper, English coriander seed, fresh citrus peels from the Mediterranean and a blend of eight further hand sourced botanicals from around the world to create this well-balanced gin with its classic juniper notes and warming spice. Salcombe Gin is created with an unrivalled passion, care and attention to detail to produce something truly exceptional. Suggested serves include drinking it neat over ice, as a ‘Salcombe & Tonic’ with ruby red grapefruit garnish or with vermouth for the ultimate dry martini. With the whirlwind of 2017 almost behind them, there’s little rest ahead for Angus and Howard as they embark upon the launch of new products and continue to focus on the growth of the business. Find out more salcombegin.com


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UPDATE

G’VINE GIN DE FRANCE:

Celebrating the Unconventional The innovators in luxury gin give G&T drinkers a unique flavour to savour. • G’Vine Gin is pushing the boundaries of this well-loved spirit

with a unique product crafted from the very best French grapes, infused with vine flowers and nine other luxury botanicals.

• While most gins are made with grain, G’Vine Gin is crafted with

a grape spirit, a rare ingredient for gin that creates a heady body and full mouth feel and is perfect for sophisticated palettes.

• The botanicals, including juniper berries, green cardamom,

ginger roots and the exclusive vine flower, are selected for their purity and aroma. G’Vine Gin’s hero botanical is the precious vine flower, which blossoms just once a year in mid-June, and exists for just a few days before maturing into a grape berry.

• G’Vine is set to unveil a new bottle design this October

to celebrate the brand’s 10th Anniversary.

The true taste of modern day France, G’Vine Gin de France is born from the environment that surrounds it, combining the rich heritage of the Charente region, the avant-garde attitude of Paris, and the effortless chic of the South West region. The world’s first gin handcrafted from an exceptional grape spirit and the rare vine flower, G’Vine Gin is a celebration of creativity and craft with an exceptionally smooth and silky taste. Inspiring a new generation of creative talent - G’Vine Gin celebrates those who are redefining the boundaries of creativity, and refuse the status-quo by adding their own avant-garde twist. G’Vine Gin is a traditionally unconventional product enlivened with ten botanicals including the rare vine flower from the brand’s legendary vineyards. Thanks to the vision of Founder and Master Distiller, Jean-Sebastien Robicquet, a revolutionary who looks at the world with a different perspective, it is a spirit that shakes up codes and conventions while also crafted with the upmost respect for local heritage.

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“G’Vine Gin is traditionally unconventional,” said Jean-Sébastien Robicquet. “We have drawn from the expertise and skill of our heritage and added innovative ingredients to create a gin of remarkable quality and impeccable taste.” The number one selling gin in Spain, G’Vine is available in fine liquor stores, premium bars and restaurants around the world including: Nobu Hotel Shoreditch, Oriole Bar Farringdon, The Artesian Bar at The Langham Hotel and Nightjar in London, The Dear Rabbit Grocery and Grog in New York, and 28 Hong Kong Street in Singapore.


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Restaurant Update - December 2017  
Restaurant Update - December 2017