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RESTAURANT

UPDATE

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

Casual Dining

– the multi-award winning trade event for the UK’s pub, bar and restaurant sector, is back this month, on 22-23 February, at the Business Design Centre in London.

Gary Usher, Rupert Rowley & Adam Reid to cook in Chef Live at NRB17

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February 2017

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RESTAURANT

UPDATE

Team behind Bao to open Taiwanese restaurant Xu in London’s Soho available. Tea will also be available to take home, with each batch roasted to the customer’s desired level. Teas will include a hand-picked Assam – a luxury black tea, grown in Nantou in Taiwan, through to specialist competition teas such as Baozhong from Pingling. The interiors at Xu will give a nod to 1930s Taiwan. Designed by BradyWilliams, it will feature dark wood panelling with an emerald tea counter, wooden ceiling fans brought in from Shing Tat Chung, Wai Ting Chung

with xiao tsai or ‘bar snacks’ such

Xiao Chi houses and walls adorned

and Erchen Chang, the trio behind

as ‘century quail’s egg’ and ‘smoked

with traditional Chinese porcelain.

London’s Bao restaurants, are set to

Taiwanese sausage’. More classic

The ground floor ‘tea bar’ will seat

open a Taiwanese restaurant called

dishes will include ‘crab with chilli egg

up to 24 while the first floor at will

Xu on Rupert Street in London’s Soho.

drop sauce’ and ‘sho pa chicken’ – a

offer a 44-cover dining space with a

dish often served in the mountainous

more formal feel than the ground floor.

Due to open this spring, the 76-cover

regions of Taiwan, involving a whole

The focal point in the main restaurant

restaurant will open on the edge of

bird stuffed with Chinese spices and

will be a six-seater blush pink marble

China Town, and will be set across two

herbs and served with the head still

dining bar framed by a hand-painted

floors, immersing diners in the world

on. Braised meats, including goose

‘Mountains of Taiwan’ mural.

of Taiwanese cuisine.

and pork, will also be on offer served

Named after Erchen’s late grandfather,

in typical Taiwanese ‘lu wei’ style in a

As with Bao, the venture is backed

master sauce.

by JKS Restaurants, owned by Jyotin,

the restaurant will be open for lunch and dinner seven days a week.

Karam and Sunaina Sethi. JKS owns Taiwan’s vibrant street food culture has

and operates the Michelin-starred

also inspired many of the dishes, from

Gymkhana and Trishna restaurants in

The food aims to pay homage to the

pan-fried dumplings or ‘shengjian bao’

London and also back other ventures

history of Taiwan. The island’s cuisine

to pancakes filled with 40-day aged

including Lyle’s and Bubbledogs.

has been shaped not only by the

beef shortrib, marrow and pickles.

regional mainland Chinese provinces close to the island, for example Hunan,

Alongside the food menu, Taiwanese

Fujian and Zhejiang, but also through

tea will take centre stage at the new

Japanese and Dutch colonies, and the

restaurant. Situated on the ground

indigenous tribes that make up Taiwan.

floor will be a dedicated ‘tea bar’, housing teas from across Taiwan. Both

Split into sections, the menu starts

4 PAGE News

hot and cold brew options will be


Former Woodford chef to take up residency at the Riverside Inn Andi Walker, a MasterChef: The Professionals semi-finalist

Recently Walker raised almost £10,000 for Dementia UK

and former head chef of the Woodford, will be taking up

at a 10 MasterChefs: One Night Only charity event hosted

residency at the Blue Group’s Riverside Inn in Chelmsford,

at Adam Handling’s the Frog in Shoreditch. Alongside

Essex. Walker will cook from Thursday to Saturday, offering

Walker and Handling, previous MasterChef contestants

a six-course tasting menu that will alternate according to

Mark Stinchcombe, Nick Bennett, Darren Sivewright,

the availability of seasonal produce. The menus will be

Scott Barnard, Danilo Cortellini, Bobby Retnakumar, Joey

released every Monday for the week.

O’Hare, Dean Westcar and Gavin Barnes also participated.

He will showcase a range of classic dishes using modern techniques learned from a wealth of past experiences. Previously, Walker has worked at the three-AA-rosette Tuddenham Mill, Suffolk; Kings College Cambridge; and more recently at the Woodford restaurant, in South Woodford, following chef Ben Murphy’s departure. In 2015, he competed in the semi-finals of the BBC Two programme MasterChef: The Professionals.

Brasserie Blanc to open 19th site Designed by Jordan Littler, a large central bar and open kitchen pass will be flanked by two raised areas, one offering a lounge and dining space, and the other for private events of up to 30 people. The brasserie will offer a menu of classic and modern French dishes using seasonal ingredients designed by Brasserie Blanc’s executive chef Clive Fretwell. French restaurant brand Brasserie Blanc will open its 19th site, in Fulham Reach, south west London, this May as part of the group’s 21st year of trading. The brasserie will be located in the former Haig Distillery in the new St George residential and leisure development on the Thames waterfront, near Hammersmith Bridge. The 3,175 sq ft space offers 120 covers inside with an additional 50 covers on the terrace.

CEO Mark Derry said: “It is exciting to be opening a new Brasserie Blanc in London. The Fulham Reach development is impressive and the site we are taking is set to be a showstopper with a central bar surrounded by more than 100 dining covers. We are all looking forward to opening the doors of the new Brasserie Blanc in May.”

News PAGE 5


RESTAURANT

UPDATE

The Restaurant Group puts 23 sites up for sale behalf of TRG. Due to the mix of locations and diverse nature of the restaurants involved, we are anticipating strong interest from a wide variety of existing retail and leisure operators as well as new entrants.” Savills is also retained to acquire new sites for TRG across the Midlands, East Anglia, the South of England and Wales. Describing recent trade as “challenging”, TRG said earlier Casual dining giant The Restaurant Group (TRG) has put 23 of its sites under a variety of different brands up for sale. The move comes just a few days after the firm unveiled a 5.9% drop in its Q4 like-for-like sales and admitted that it needed to make “substantial price and proposition

this week that it realised it needed to make substantial price and proposition changes, having already started price and menu trials across Frankie & Benny’s. Among the measures it will take in its programme of

changes”.

transformation are a proposition improvement to make sure

The restaurants on sale have already closed and are not

processes to deliver attentive and engaging service, and a

trading. TRG, which operates brands including Frankie & Benny’s, Chiquito and Garfunkel’s, provided an update on its results for the 53 weeks ended 1 January 2017 earlier

the business is competitive on value, improved operating leaner, faster and more focused business. “We expect the trading performance of the business in

this week.

the first half of 2017 to remain difficult, but anticipate

In that update, it indicated that it had closed 37 sites and

year as our initiatives start to take effect” the company

opened 24 over the period. Total turnover for the period was up 3.7% against the prior year, to £710.7m, although

momentum improving towards the end of this transitional said in a statement.

like-for-like sales were down 3.9%.

It also warned that it would face external cost pressures

It blamed “underperformance across our leisure brands”

Minimum Wage, the Apprenticeship Levy, the revaluation

for the sharp dip in Q4 like-for-likes. Now it has instructed international property agency Savills to sell 23 of its former

from increases in the National Living Wage, the National of business rates, higher energy taxes and increased purchasing costs due to the combined effects of a devalued

restaurants in England, Scotland and Wales.

pound, and commodity inflation.

The units are available on an individual basis and comprise

Chief executive Andy McCue, who replaced Danny

a mix of former Frankie & Benny’s, Chiquito, Joe’s Kitchen, Coast to Coast, Garfunkel’s and Filling Station restaurants, some of which are in major retail and leisure parks, shopping centres and roadsides. They are being sold with

Breithaupt last year, said: “Since joining the group in September, I have been impressed by my colleagues’ passion for our brands, and commitment to our customers through what has been a very difficult trading period.

existing planning and licensing consents.

I’d like to thank them all for their positive contribution,

David Bell, head of UK leisure at Savills, said: “We are

changes to offer better value and satisfaction to our

pleased to be marketing this high-profile portfolio on

6 PAGE News

and for their continuing support, as we make the necessary customers.”


OPENS THIS MONTH! Book your free trade ticket to your leading trade show for the fast moving eating and drinking out sector “Casual Dining is the two days a year when our sector gets together. It’s an essential forum for sharing ideas, innovations and insights.” SIMON KOSSOFF, CO-FOUNDER, CARLUCCIO’S

www.casualdiningshow.co.uk

@CasDiningShow #CasDining17

Book your free trade ticket at www.casualdiningshow.co.uk quoting priority code CD96


RESTAURANT

UPDATE

Casual Dining

– the multi-award winning trade event for the UK’s pub, bar and restaurant sector, is back this month, on 22-23 February, at the Business Design Centre in London. Casual Dining 2016 attracted over 4,400 attendees (up 22% on 2015), and was called an “essential forum for sharing new ideas, innovations and insights” by Simon Kossoff, Carluccio’s co-founder and chairman of Giggling Squid. For 2017, it’s looking to raise the bar again. Thanks to a 20% increase in exhibiting space and a confirmed Keynote line-up that includes some of the biggest names in the business – including Mitchells & Butlers, Marston’s, Casual Dining Group, TGI Friday’s, Hard Rock Café, Bill’s, Wahaca, Côte Restaurants, and Young’s – it’s on track for its best edition yet. “A hotbed of innovation…for me the most focused, most relevant, best show of the year,” says Keith Bird, chief operating officer of GBK.

Big name Keynotes Menu innovation, growth, profitability, branding and Brexit are just some of the hot topics under discussion in the show’s 18 free business seminars. Speakers include Martin Robinson, non-executive chairman of CDG; Karen Forrester, CEO of TGI Friday’s; David Pellow, Area VP Europe at Hard Rock Café; Mark Fox, CEO of Bill’s Restaurants; Jeremy Roberts, CEO of

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Living Ventures; Jo Fleet, MD of Wahaca; James Douglas, director and co-founder of Red’s True Barbecue; and Andrew Andrea, Marston’s chief financial and corporate development officer. He’ll be discussing how the 183-yearold Marston’s brand, which operates 2,150 pubs in the UK, is attracting younger customers and growing sales through positively embracing the emergence of casual dining. Plus, there’ll be an exclusive interview with Bob Ivell, nonexecutive chairman of Mitchells & Butlers, in conversation with Paul Charity, MD of Propel. The renowned husband and wife team behind Hippo Inns, Rupert and Jo Clevely will also be making their first appearance at the show. After selling Geronimo Inns to Young’s in 2010, they started Hippo Inns, in partnership with Enterprise Inns. Their Keynote will focus on meeting customers’ increased expectations through good food, service and innovative interior design. “Casual Dining is an event I have long admired and being asked to speak is a real privilege,” says Rupert Clevely. “This is the industry leading event where we all come together once a year. There are many opportunities, yet considerable threats facing this sector, and we look forward to sharing our views.”


Here’s a preview of what’s in store for the thousands of operators preparing to attend As in previous years, market updates will be provided by CGA Strategy’s Graeme Loudon, Peter Backman, MD of Horizons, Simon Stenning, executive director of MCA, and Kate Nicholls, CEO of the ALMR.

New products for 2017 Over 200 leading industry suppliers – showcasing an innovative choice of new products, equipment, and services – are preparing to exhibit for 2017. “Everything that casual dining operators need to run their businesses successfully – from the food and drink they serve to how it’s paid for, the kitchen equipment to the front of house – it’s all here,” explains Chris Brazier, the show’s group event director. “Casual Dining showcases the best choice of the latest innovations and insights completely dedicated to the casual dining pub and restaurant sector, which is why so many buyers recommend it and, after only three years, call it their favourite show of the year,” he says. Confirmed exhibitors include Heinz, Carlsberg UK, Reynolds, Moy Park Foodservice, McCain Foodservice, Budweiser Budvar UK, DiSotto Foods, Nestle Professional, Nestle Waters UK, New York Bakery, Pan’Artisan, KFF, JJ Foodservice, Pipers Crisp Co, Tilda, Friesland Campina UK, Roberts Bakery, Lincoln & York, UCC Coffee UK, Morgenrot, Global Brands, Britvic Soft Drinks, Karma Cola, Sipsmith London, Rational, Nelson Catering Equipment, rexmartins, and Unox UK.

The following is just a taste of some of the latest NPD on offer this year: Whitby Seafoods is reinvigorating scampi with its new

ancient grains crumb. Made using British langoustine coated in quinoa, linseed, amaranth seeds and breadcrumbs. Bannisters’ Farm is launching a new range of Baked Sweet Potatoes and Sweet Potato Skins. Ready baked and frozen to lock in the flavour. Lamb Weston is introducing its new Hash Brown Minis. Also showcasing: Sweet Potato CrissCuts and Sweet Potato Shoestring Fries. JDM Food Group is launching Just Add gourmet 28ml tube condiments. Available in Deli Mustard, Cola BBQ Sauce, Spiced Brown Sauce, and Rich Sundried Tomato Ketchup. Europastry is launching three Sourdough Deli Subs (varying lengths), and three mini sourdough burger buns. Made with olive oil and 100% natural ingredients. Beacon Foods is introducing Juice-It. These pre-washed and chopped portion-pack juices come in three flavours: Green Detox, Beet Boost, and Energize & Revive. Radnor Hills is launching Tetra Prisma juice range in 125ml, 200ml and 250ml 8 side packs. Flavours include orange juice, apple juice, tropical juice, and still orange. Spirits by Design is promoting its Crazy Monday Belgium Gin. Ingredients include juniper, coriander, angelica root, cardamom, orris root and lime zest. World Beers is sampling Bifuel, a new sparkling wine beer created from Vermentino grape and the Birradamare Breweries moderately hopped. Available in 750ml bottle.

For more information and to register for a free trade ticket to Casual Dining 2017, please visit www.casualdiningshow.co.uk and use priority code CD95. PAGE

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RESTAURANT

UPDATE

Pack, Protect, Stack and Store with Caterbox – it pays to think outside the box. Caterbox specialises in the manufacture and supply of purpose-built storage boxes, box dividers and wash racks to protect glassware, chinaware, general catering equipment, engineering components and equipment. With over 27 years of experience, Caterbox is a one stop shop providing competitively priced ‘Pack, Protect, Stack, Store, Wash & Transport’ solutions to a fast moving and highly demanding industry.

Fries Rack System Stockist and Supplier With the introduction of the Fires Rack System in 2014. Caterbox is the UK Stockist and Supplier. The superior dishwasher rack product range, which comprises of 400 x 400mm Glasswasher Bar Racks, 500 x 500mm Dishwasher Racks & 600 x 400mm Conveyer Washer Racks. Catering to both glass and chinaware. The Fries Rack Systems dynamic arrangement lends itself to washing, drying, storing and transporting, with little or no need for handling its contents. The specific needs of the hospitality industry have been key factors in the development of these Rack Systems. Much like your glass and china, the advantages do really stack up. Whilst being very easy to stack and handle, storage space is maximised, manual activity is reduced, and breakages decline. Up to 75% of the glasses are located in the outer compartments. Unlike other racks the Fries Rack System is open at the sides, allowing water to wash and rinse the glassware at the edge of the rack as efficiently as those in the centre. This provides a thorough, clean and smear free finish. Brad Simpson at Brad Simpson’s Hospitality Ltd said “These guys are great! Starting using the Fries system dishwasher racks for my glasses is so much easier as cuts down the labour. It’s the best thing I ever brought! Thanks again Nik and the team! We will always buy from you guys.”

Stream line your business the Caterbox way! Serving the UK’s catering & hospitality industry for nearly three decades Caterbox has a storage solution to meet with every businesses budget and requirements. The Correx Glass Box range is a more economical range, suitable for storing and transporting glassware (available in black and blue). The Ventilated Crate range is ideal

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for conveyor washing, storing and transporting glassware available in (Orange, Black and Grey). Caterbox’s new Solid Container and Case ranges are a perfect storage solution for china and glassware (available in grey with various lid and handle options). All ranges have a large selection of height options and divider combinations to ensure the maximum number of glasses or items can be fitted into a single box. This results in storage space efficiency whilst storing and transporting. If over 600 size options is not enough to choose from - you haven’t quite found the perfect storage solution. Caterbox offers a made to measure Bespoke Box Service to store and transport those large and awkwardly shaped items, such as chandeliers, candelabras and glass vases. Based in Winchester, Caterbox stocks in excess of 1000 different products, each suitable for different applications and requirements. Not only various ranges of boxes, crates and racks but complimenting accessories which are necessary to make life much easier, such as dividers, lids, handles, trolleys, dollies and even branding. This year Caterbox has launched its NEW in-house Box Branding Service. Personalising your boxes and strengthening your brand couldn’t be any easier. Whether it is to distinguish one glass type from another, promote your business or simply eliminate those instances where boxes go ‘walk-about’ – box branding can help your business immensely. Nik Vorfi, Company Director at Caterbox Ltd said “We know that presentation in this industry is the key to success. Our products deliver a high quality wash and storage solution that you will be proud to be seen out and about with. To top that off, color coding and branding options just makes storing and washing your glass and chinaware much easier and enjoyable. The quality of our products and our customer support is second to none. We pride ourselves on delivering first class customer service and the highest quality products available.” For more information about Caterbox’s storage solutions or to request a brochure please visit www.caterbox.co.uk email sales@caterbox.co.uk or call 01962 711007.


RESTAURANT

UPDATE

Caterfab have specialised

in the development and manufacture of fully welded bars, cocktail bar stations and commercial catering fabrication, since the turn of the millennium. Based in Oldham with a highly skilled and willing team, Caterfab strive to meet the customer’s needs consistently with practicality, efficiency, quality, style and value for money as the primary priorities. From design stage to drawing and throughout manufacture, the attention to detail is paramount in order to deliver a product that is of the highest qualit y, ser viceable and hygienic. Caterfab understand that within the environment the products are housed, the build quality and durability needs to be fit for purpose. And with quality in mind Caterfab select only premium quality stainless steel and all of the products are fully tig welded, resulting in the confidence that these products will stand the test of time. The design of the fully welded bars and cocktail stations incorporates many practical solutions. With cleanliness taking high priority, these bars provide good accessibility for hygiene and good housekeeping procedures to take place on a regular basis, with minimal disruption allowing standards to be driven higher. The benefits of a functional bar station, containing all that a bartender will need and all within easy reach allows maximum efficienc y and service. Resulting in reduced waiting time for your customers, more drinks being served across the bar and ultimately more transactions and profit going through your till. Caterfab’s belief is that a good bar is an investment which will pay for itself through increased profitability, in addition to enhancing the stylish wow factor that your venue offers.

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Cater Fab Bespoke Sheet Metal Fabrications

T: 0161 684 4375 E: sales@caterfab.com www.caterfab.com

Caterfab proudly present, our new modular slide under bar system. The modular system allows the customer/ bar personnel,

improvements and layout refurbishments. No assembly necessary, just slide under, level and secure, plumb them in and you are ready to go. They are all fully welded so are durable and robust.

primary structure which houses and supports your frontage and upper bar top. All of our bars are built with practicalities in mind,


RESTAURANT

UPDATE

The trend for gin continues to flourish. On the wave of this, a new gin has just been launched by Salcombe Distilling Co. Hand distilled in South Devon, the super smooth Salcombe Gin is set to raise the bar further for this fashionable drink. Salcombe Gin is produced using only the finest hand sourced ingredients. It is made using thirteen carefully selected botanicals distilled in 60 litre beautiful copper stills with the finest English wheat spirit and blended with pure Dartmoor water. The end result is a gin of extraordinary quality and elegance with no compromise. In its stylish packaging, with a nautical theme, it’s the gin everyone will want to have on their shelves in 2017. Co-founders Howard Davies and Angus Lugsdin met teaching sailing in Salcombe over 20 years ago.

they like to unwind and relax with a gin & tonic or two for a memorable sundowner, wherever they are. Perfect served on its own over ice or with a premium tonic water accompanied by a slice of ruby red grapefruit to complement the rich and warm citrus notes, Salcombe Gin also makes a cracking dry Martini with a twist of red grapefruit peel. These citrus flavours and floral aromas work in harmony with the heady, earthy and resinous pine notes of the finest Macedonian juniper and combine wonderfully with the warming spiced citrus notes from English coriander seeds. Cubeb berries from Java provide fruity peppery heat balanced with warming spice from cinnamon bark.

VENTURE WITH SPIRIT WITH NEW

SALCOMBE GIN®

Commenting on the launch, Howard says: “Our dream was to produce the finest white spirit in the world here in one of the UK’s most beautiful coastal towns, Salcombe. It’s taken a great deal of energy and drive to get to this position and we are delighted to now be introducing Salcombe Gin to all.” Angus continues: “Salcombe has such a huge following and is much loved by many. We’ve tried to capture the essence of Salcombe and put it in a bottle.” Angus and Howard have an uncompromising approach to quality and an almost obsessive attention to detail which has resulted in this perfectly balanced citrus led, hand crafted gin. Premium Salcombe Gin is suited to the adventurous and sophisticated gin drinker, who ventures with spirit in all that they do, whether in sport, work or leisure. After an exhilarating day, whether on land or on the water,

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Of utmost importance and often overlooked in gin distillation is the quality of the water used. Salcombe Gin use some of the purest and softest water in England, originating from high up in the wilds of Dartmoor National Park. This naturally soft water means no water softeners are required at any step of the process, resulting in a stunningly refreshing, yet characteristically smooth gin. For more information about Salcombe Gin visit www.salcombegin.com, email ilovegin@salcombegin.com or call 01548 288180. To keep up to date with the latest news follow @SalcombeGin on Twitter and ‘like’ SalcombeGin on Facebook. To discuss listing Salcombe Gin ‘Start Point’ 44% 70cl bottle and for trade prices please contact the sales team at the distillery direct via either email or phone as described above.


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UPDATE

Fentimans named as UK’s number one soft drinks brand

Craft beverage producer Fentimans has been named as the UK’s number one soft drinks brand in The Guild of Fine Food’s Best Brands Survey. Fentimans faced fierce competition to claim the title of best soft drinks brand from Sanpellegrino, Luscombe, Belvoir and Cawston Press. Fine Foods Digest cited Fentimans as a leader in championing heritage and traditional brewing methods to continue creating flavoursome drinks. In addition, Brexit was named as an influential factor in the 2016-17 rankings with British brands dominating four of the top five spots on the soft drinks list. “We’re delighted to have been voted as the number one soft drinks brand in this prestigious list, amongst so many of our industry peers,” Andrew Jackson, marketing director at Fentimans, said. “2017 is set to be an exciting year for Fentimans as we look to introduce our portfolio of craft soft drinks to more and more people, as consumers increasingly turn to soft drinks when eating and drinking out.”

16 PAGE Bar Feature - Soft Drinks


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UPDATE

Three Michelin-starred chef Anne-Sophie Pic launches La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square

career at the age of 23 at her family’s restaurant, Maison Pic in Valence, south-eastern France. With no formal training, in 2007 Anne-Sophie became the fourth female chef in history to be awarded three Michelin stars and since then has gone on to open restaurants in Lausanne and Paris, garnering awards and accolades along the way. As Anne-Sophie’s first venture in the UK, La Dame de Pic London is a vibrant new destination for gourmands in the capital, showcasing the creative cuisine for which she is known in the UK for the first time.

Located within the beautifully restored grade II* listed hotel, La Dame de Pic London is set to become a destination restaurant, bringing Anne-Sophie’s visionary cuisine to an iconic British setting. La Dame de Pic London will be based on a similar concept to the original restaurant of the same name in Paris. With a repertoire of stellar dishes to call upon, the menu will feature some of AnneSophie’s classics, including the chef’s signature dish of berlingots. The triangle-shaped pasta parcels melt in the mouth to reveal a filling of lightly smoked Pélardon cheese and are accompanied by seasonal wild mushrooms and a tonka bean and voatsiperifery pepper foam, a variation of the dish created exclusively for La Dame de Pic London. While the menu draws upon many of the fundamental techniques and flavours of French cuisine, AnneSophie’s flair for challenging expectations when it comes to flavour combinations sees dishes draw on influences from across the globe to create plates that intrigue and excite the palate. With ingredients sourced from the British Isles paired with produce never before seen in the capital, choices will include the likes of Cornish crab steamed with Sobacha and served with a Corsican clementine jelly, crunchy celeriac and dill-infused panna cotta and liquorice-smoked Brittany pigeon with turnip, crispy salsify and combawa citrus bouillon. Desserts are equally striking, including ‘The White Mille Feuille’, a white cube of alternating layers of puff pastry and jasmine jelly encased in a layer of Tahitian vanilla-infused cream and surrounded by delicate, cloud-like mounds of voatsiperifery pepper foam. Alongside the a la carte menu, a three course lunch menu priced and £39 per person and a five course tasting menu will also be available for £95 per person. The 78 cover restaurant, which has been designed by Bruno Moinard of Paris-based architects 4BI, offers a welcoming and luxurious environment sensitive to the space’s original, listed features, with natural wood flooring, carved woodwork, curved leather banquettes and columns covered with beveled mirrors. A large, warmly lit chandelier hangs in the centre of the room and features an intricate playing card design in a nod to La Dame de Pique, the French card game that inspired the restaurant’s name. La Dame de Pic London is accessible through the hotel’s central Rotunda Bar and will soon open a dedicated entrance from Seething Lane Gardens. A 14 seat private dining room will sit alongside the main restaurant. Anne-Sophie began her culinary

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Four Seasons Hotel London at Ten Trinity Square has now opened the doors to La Dame de Pic London, the first UK outpost from acclaimed three Michelin-starred French chef, Anne-Sophie Pic.


Bone Daddies to open in James Street with new robata-grilled kushiyaki and wok dishes

This February, London’s favourite rock ‘n’ roll ramen bar, Bone Daddies, is set to open the doors to a brand new site in James Street, Marylebone. Bringing a dose of Japanese cool to the thriving St Christopher’s Place community, the menu will feature a selection of robata and wok dishes exclusive to the new site, alongside much-loved Bone Daddies favourites. This precedes a further launch in the burgeoning NOVA development in Victoria in spring. Located a stone’s throw away from Oxford Street and set across two floors, the interiors of Bone Daddies James Street, overseen by B3 Designers, will take inspiration from Japanese street-style aesthetic. Upstairs the space will evoke the atmosphere of a bustling, urban marketplace with repurposed sake crates as stools, a 9 seater L-shaped bar with overhead cage storage and overlapping layers of timber, tiling and metal grille lining the walls to create the look of urban food stalls and a sense of makeshift and improvised structures. The open kitchen located at the rear of the ground floor will enable guests to view the vibrant atmosphere amongst the chefs at work. Downstairs, a hand-painted mural with red neon Japanese script will create a downtown urban vibe. A communal table seating 14 guests and lit by industrial pendant lights will be the focal point of the basement space. The James Street menu will please Bone Daddies purists and newcomers alike, with classic ramen and snacks from the likes of flavour-packed 20 hour pork bone broth Tonkotsu and Sweet Spicy Pig Bones to be found beside new creations. Developed by Chef Proprietor, Ross Shonhan, and Group Executive Chef, Tom Moxon, especially for James Street, a new Kushiyaki section will feature skewers of different ingredients, including chicken, ox cheek, salmon, prawns and shiitake mushrooms marinated in the likes of kimchee butter and sweet chilli ponzu, slow-cooked until succulent and tender over a robata grill. A further addition to the menu will be a selection of dishes from the wok, including Yaki Soba, a dish of stir-fried buckwheat noodles with egg, cabbage, spring onions and bonito flakes, and the vegetarian friendly Chahan, featuring egg fried rice, shiitake mushrooms, pickled ginger and ao nori. A drinks list of quality Japanese beers, cider, sake and wine will include cocktails created by the Talented Mr Fox, as well as Bone Daddies’ signature Yuzu Margarita and an enhanced range of freshly squeezed juices including Honeydew Melon, Kiwi, Shiso & Cucumber for guests to enjoy to the rhythm of the restaurant’s now legendary rock ‘n’ roll soundtrack. Commenting on the launch of Bone Daddies James Street, Ross Shonhan says, “2017 is set to be a big year for us with the opening of James Street and then a further new site in Victoria. For both we are excited to share new dishes with our customers and keep diversifying the Bone Daddies offering. I am particularly excited about the new robata and wok dishes that Tom and I have been developing for James Street, as working with charcoal grills has been something we have been looking to build into the menu for some time. ” www.bonedaddies.com


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UPDATE

Cloud based

How technology can raise food service standards.

technology in a restaurant? The need to robustly manage food hygiene and safety checks in the food service industry is something that we are all acutely aware of and when it goes wrong, there can be far reaching consequences for those concerned. In a recent survey, Checkit found that 75% of 1000 responding consumers stated that they would not visit a restaurant if it had been implicated in a food safety concern. The effect of a low rating on revenue, the threat to reputation and the cost of re-training and managing staff following an incident are just some of the implications for a restaurant. Successful restaurants are focussed on their customer’s experience with good food and service that guarantees repeat business and positive reviews. The Food Standard Agencies Safer Food, Better Business checklist is the basis for complying with the UK’s food hygiene regulations. Whilst comprehensive, this paper and pen approach can be time-consuming and cumbersome and is not always the most effective way of accurately capturing and storing important information. It’s also not easy for the manager responsible

20 PAGE Tech Feature

to properly identify and react to any concerns if information cannot be passed through as it happens. In short, food safety is too important to be trusted to such a manual process. Smart technology is everywhere; from the phones in our pockets, the way we watch television and films and the recent launch of Amazon’s smart speaker, to name a few. Cloud based technology and the Internet of Things may be buzzwords to some but they are now offering realistic, cost-effective solutions that can make the essential but time-consuming tasks that a restaurant must complete much easier to achieve. Development of internet based tools means that more flexible

and easy to use solutions – and the cost benefits the technology brings – now make these solutions achievable options for small and large businesses. Easy to install, with no need for additional equipment and accessible by multiple users from any location, digital checklist technology can be easily adopted to help restaurants respond to any issue raised with real time, detailed analytics available at the touch of a button. Checkit, working in partnership with Cambridge City Council have developed a series of digital checklists that provide a ready to use food safety management solution in a format that is familiar to all food inspectors. This relationship formalised in a Primary Authority Partnership enable environmental health officers and restaurant businesses nationwide to gain independent advice on the use of our technology in the food service industry. To find out how Checkit can help you with Cloud based digital workflow management that manages your food safety requirements, contact us: info@checkit.net.


The old way of managing food, hygiene and facilities checks, by pen and paper, is costly, risky and quickly being abandoned.

The Smart Way is Checkit

Transform the management of food hygiene and facilities with interactive digital checklists that prompt and guide staff through essential tasks and corrective actions. Real-time reporting supported by reliable, easy to use Cloud software provide control and visibility that your management time is more effectively used on the things that matter to you – serving your customers.

Experience the digital future of food, hygiene and facilities management • Dynamic digital checklists guide staff through tasks and corrective actions • Automated monitoring • Real time alerts • Centralised multi-location control and reporting • All health, safety and facilities management operations covered • EHO inspection approved

Find out more...

info@checkit.net

checkit.net


RESTAURANT

UPDATE

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS

operate & expand your business on

Payment Sense EFT

technology, aim to make the most

your terms. Samtouch utilises the latest

Payment Sense “Pay at table” solution

flexible, innovative and reliable EPOS

technologies of your SAM4S Point of

fully integrates with Samtouch allowing

products of all time. The Sam4s team

Sale terminal to display eye catching &

the waiting staff to view the Table/check

have over 30 years’ experience in the

easy to operate touchscreen graphics

on the EFT terminal and issue a detailed

market and now produce the most

at lightning speed. Integrated Bar &

receipt to the customer for immediate

sophisticated and diverse products to

Table management features help your

payment. Payment Sense are one of the

the world-wide market, extensively

venue become a more streamlined more

largest EFT solution provider’s so you

used in over 60 countries. Sam4s are

efficient operation that has proven to

can be assured of quick setup and the

committed to developing intuitive

increase customer satisfaction and guest

best rates possible.

models that provide innovation and

experience. Resdiary Booking Solution.

solutions to meet the demands of fast Whether you requirements are for a

One of the leading specialists in the

single POS terminal or multiple terminals

field of on-line & off-line room and table

Sam4s branding was established in

combined with kitchen order printers of

booking solutions. Samtouch integrates

2003, prior to that and since 1983 they

kitchen order wall board monitors. The

seamlessly with Resdiary porting

were a division of Samsung Electronics

combination of the SAM4S POS terminals

customer information into Samtouch as

ECR, which was taken over by SHC

and Samtouch Point Of Service software

the customer arrives at your venue.

in 2001, launching the Sam4s brand

solution is the best solution suited to

in 2003. Sam4s are specialists in the

your business.

moving markets.

development of ECR and Epos terminals,

Mainstay & Resident Pro Both solutions independently designed

Reliability - We understand that your

for hotel reservations and front desk

peripherals, with very strong presence in

Epos system is a fundamental part

billing. Samtouch integration validates

the home market South Korea.

of your business. From planning to

customers before passing bar &

design & execution of our software,

restaurant charges back to the front desk

receipt printers, Android POS and various

The very latest in the POS line up from

minimising system critical down-

Sam4s are the Titan-S Series terminals

time has always been our key aim.

Samtouch Office

Value - Creating real value is

Cloud-Based back office solution

the needs of the most demanding

integral to what we do. We believe

designed to work with Sam4s and

hospitality environments.

our EPOS solution provides great

Samtouch software. Real time sales data

value from money

at your fingertips whilst you are on the

Intelligence - We seek intelligence

move, plus much more

which are stylish and perform to meet

Titan-S range features the latest PCT

touchscreen technology and IP rated

in our technologies. That’s why

water resistant front touch panels as

we utilise the latest development

For more information on Sam4s products

well as Intel Celeron Dual or Quad core

platforms from Microsoft, this

or Samtouch software or to book a

processors with SSD drives as standard.

promotes innovation.

no obligation demonstration, please

Flexibility - We understand that each

contact YCR Distribution Limited. Tel:

YCR Distribution the sole UK and

business has unique requirements.

01924 438238. eMail: sales@ycr.co.uk

Ireland distributor of Sam4s products,

That’s why we have developed many

have develop Samtouch Epos software

features to ensure our system is as

exclusively to work on Sam4s POS touch

flexible as possible

screens. Samtouch is a leading edge point of service platform which is “easy to

We understand that each business

use”, reliable & a cost effective solution

has unique requirements, that’s why

providing you with the management

Samtouch is developed with many

tools & information to allow you to

features unique to the hospitality sector.

22 PAGE Tech Feature


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

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

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


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

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RESTAURANT

UPDATE

Gary Usher, Rupert Rowley & Adam

The line-up for Northern Restaurant & Bar’s prestigious Chef Live theatre includes a raft of famous names, from those who are opening exciting new establishments to those who hold Michelin stars, as well as providing a platform for the industry’s up and coming talent.

• Rupert Rowley has held a Michelin Star at Fischer’s

Chef Live is always one of the most popular features

a ‘golden apple’ dessert at the Great Britons’

at Northern Restaurant & Bar as audiences enjoy the

Banquet.

opportunity to watch chefs at the top of their game cooking signature dishes step by step for a professional audience.

in Baslow for over 10 years and opened Rowley’s Bar & Restaurant in 2005. His cooking is always evolving and relies heavily on British produce.

• Now Head Chef at The French at The Midland Hotel, Adam Reid won the North West heat of last year’s BBC Great British Menu and served

• Mark Birchall, previously Executive Chef at L’Enclume, is now chef patron at Moor Hall, a stunning Grade II listed 16th century house in

• Following his appearance at the NRB Debate last year, Gary Usher returns to demonstrate a dish from the menu of his latest crowdfunded opening Hispi in Didsbury.

26 PAGE

Aughton, Lancashire, which is due to open in March 2017

• In 2016 Daniela Tucci was the first ever female to


m Reid to cook in Chef Live at NRB17

be crowned North West Young Chef of the Year,

about each chef. Northern Restaurant & Bar, the North’s

sponsored by Essential Cuisine. Using local and

biggest hospitality show, returns to Manchester Central

season ingredients, judges said she delivered “a

21-22 March for the show’s 17th year.

fantastic menu executed perfectly”. The show welcomes 300 exhibitors, 7,500 industry

• Writer, broadcaster and restaurateur Tim Hayward

professionals and includes the NRB Debate (Tues 21

will be talking about his book ‘Knife’, a love-letter

March), the prestigious NRB Top Fifty Awards and a

to this essential culinary tool which covers its form,

programme of events hosted by organisations including

history and creation.

Pro-Manchester, Action Against Hunger and CityCo.

Details will be announced soon on how you could win a

Hospitality professionals can register now for free tickets

place at one of the Chef’s Tables, meaning you get to sit

online at northernrestaurantandbar.co.uk

on stage and taste the completed dishes, so make sure you register for your free ticket now.

For further information about the exhibition visit northernrestaurantnandbar.co.uk Follow us on twitter,

More star names and the complete line-up

facebook & Instagram and watch last year’s videos

will be announced in the coming weeks. Visit northernrestaurantandbar.co.uk/cheflive to find out more

Watch Gary talking about his appearance at NRB 2017 PAGE

27


RESTAURANT

UPDATE

SMART INTERIORS (UK) LTD

Smart interiors are specialist importers of contract furniture – leather restaurant chairs, tub chairs, bar stools, sofas, tables & outdoor furniture supplying restaurants, bars, golf clubs, hotels etc at unbelievable prices. So whether you are looking to furnish a new venue or simply replace some items of furniture in your restaurant or bar – make the ‘Smart’ decision and call our sales team to discuss your requirements. Our leather furniture is manufactured to combine

Smart Interiors – Leaders in the market of contract

strength, durability and style. Each piece is produced to

furniture

withstand the considerable demands of daily use in the busiest of venues.

As importers we carry large volumes of stock and are able to meet customer’s demands for fast turnarounds & deadlines.

We hold stock of over 30,000 items for a same day

Goods are dispatched daily either by couriers - boxed or

dispatch (orders placed before 12am) on either a Next

palletised, our vans, full load lorry’s or containers to your

Day or 48 hour courier service to meet your deadlines.

door. Our sales team are on hand to advise you of availability of products, special offers, delivery timescales etc. We are

In addition to our furniture ranges – we now offer a bespoke

currently introducing a new range, the ‘Vintage’ distressed

service for banquette seating, manufactured in the UK to suit

look, available in a dining chair, bar stool, tub chair & sofa –

your requirements and then assembled / fitted on site by our

see our website for updates. Smart Interiors are now working

approved installers. We also supply tables in your required

with Portman Finance and are able to offer you a leasing

sizes and finishes with a timescale of approx. 2 weeks.

option.

Stock is permanently in production, with containers

Smart Interiors do not charge for credit / debit cards.

arriving every week. We are regularly introducing new products & styles to our ranges. Our showroom has recently had a refit and displays samples of all our products, you can make an appointment with one of our sales team, however walk-in’s are always welcome. Our website www.smartleather.co.uk is regularly updated with special offers and end of lines.

28 PAGE Furniture Feature


Lunar Side Chair New For 2017

£69.99

Designer Side Chair Special Offer

Whilst Stock Lasts

£29.50


RESTAURANT

UPDATE

Flexfurn launches two new modular design collections Under the name X-Design Flexfurn, the Belgian manufacturer of folding and stacking furniture, is launching two new innovative product lines onto the market. The LAZE collection and the FLOW collection have three characteristics in common: they are light, extremely strong and modular. Moreover, they have been designed with the focus on attractive contemporary design and are suitable for outdoor use. They meet the market requirements of catering entrepreneurs, event organisers, offices, shopping centres, care institutions, etc. who are looking for affordable ergonomic and flexible design furniture. LAZE is a collection of seating furniture and FLOW is the table and bench collection. An outdoor version has been added to the popular KUBO collection. For the design of the new LAZE collection Flexfurn worked together with Boonen Design Studio. At the start of this year Frédéric Boonen received a Henry van de Velde Award with his Buggybooker as best product on the market.

The LAZE lounge sets With the LAZE lounge set Flexfurn meets the increasing demand for functional yet exclusive outdoor lounge furniture. Industrial designer Frédéric Boonen took as a basis here the keywords lounge, design, light, modular and outdoor. The result is the surprising LAZE collection. The LAZE chair is the centrepiece of the collection. A particularly light shellshaped seat with back support. The rounded shapes are the result of the rotation moulding production method.

32 PAGE Furniture Feature

The high-quality polyethylene used for this makes the seats light, strong, maintenance-friendly and UV-resistant, four important basic characteristics for outdoor furniture. Because of the fine grain of the 100% recyclable polyethylene, the LAZE collection is very easy to keep clean. A number of clever details provide extra durability and ease of use. There are four wearresistant feet underneath the LAZE chair so that it stands firmly on the ground and does not get damaged. Using the handy connector you can click the chairs neatly and discretely into the configuration of your choice. The lumen LED lights can be attached to the connector by a handy magnet, creating surprising light effects. The LAZE chair can be used with or without cushions. Chair cushions are available in high-quality Sunbrella fabrics and are filled with EZY dry foam, a foam with the right specifications for intensive outdoor use. The LAZE ottoman is the perfect addition to the chair. If the word multifunctional didn’t already exist, we would have had to invent it for the ottoman! The ottoman can also be used as a small table and as a pouf, but equally well as a small seat, ice bucket, plant container or protection for parasol feet. Of course, the features that make the chair so interesting also apply to the ottoman: wear-resistant feet, connector, magnetic lumen LED lights and cushions in various designs. As an extra with every ottoman you receive a table top and a cap at the bottom of the hollow space for easy water drainage. The chairs and ottomans can be stacked together on a handy trolley that enables the transport of up to ten units.

The FLOW tables and benches The approach to the design of the FLOW collection was identical to that for the LAZE collection with an extra dimension:

the tables and benches had to be folding. For this reason James Verbeeck opted for a lightweight aluminium frame to which he added extra stability with handy adjusting feet. The high-quality white coating is ideal for events and outdoor use. The black coating looks particularly attractive in combination with the tops in bamboo, perfect for trendy urban catering. The FLOW grande is a high long bar table. The FLOW dinner is the low shorter version. These two lightweight frames have easily interchangeable table tops in melamine, bamboo or solid core composite material. Melamine is the standard material for indoor use and is available in a variety of colours. Bamboo not only looks very attractive, but is also suitable for outdoor use in good weather conditions. Finally, the solid core composite tops in white or black are ideal for heavy duty outdoor use. The bamboo version is particularly interesting due to the specific properties of this natural product. Bamboo is 27% stronger and 50% more waterresistant than oak. A bamboo leaf has no knots and is resistant to insects and fungi. Flexfurn ensures that only FSCcertified sustainable bamboo is used for production. The FLOW benches have exactly the same characteristics as the tables: an aluminium folding frame and interchangeable seats. If required, a wide variety of cushions are also available. For those customers who are a looking for an alternative to the benches with the FLOW grande, there is the KUBO Smart Bar aluminium, a high stacking bar stool with an aluminium frame. The FLOW tables and benches fit perfectly on the Flexfurn trolleys, a useful functional detail! They are very easy to fold and, just like the LAZE chairs, are easy to put up and down.


lounge | tables | chairs | covers | trolleys | accesories

Flow

Discover our 2017 X- Design collection of lounge furniture

Conic-O

Laze

Conic-O

T +44 (0) 12 42 52 47 77 | chris.howard@flexfurn.com

|


RESTAURANT

UPDATE

Pantheon

PFT81

Pantheon PFT81 8 Litre Fryer Promises Excellent Value Pantheon’s plug-in PFT81, stainless steel, 8 litre tabletop fryer is built to a high standard and delivers outstanding performance alongside ease of use and maintenance – all at a highly competitive price. Controls are straightforward – the required temperature is set manually and an indicator light clearly alerts the operator when temperature is reached. It also benefits from a front-sited drainage tap that allows for the easy collection of old cooking oil. The low volume of oil required means that it becomes cost effective for chefs to select which oil they might want to use for a particular dish or garnish. Also, the sensitivity of the thermostat means that the desired temperature is maintained extremely accurately. (One of the main reasons for oil deterioration is that the oil gets too hot or that small particles of food that remain in the oil, burn and taint the flavour.) Pantheon’s PFT81 fryer is very energy efficient because the heating elements are immersed in the oil itself so contact is direct. They heat up rapidly and quickly return to temperature, even when used for frozen foods.

Features include: • • • • •

User friendly controls Temperature indicator light Rapid heat up Safety cut out thermostat Temperature range 60 - 190 degrees C • Dishwasher friendly basket complete with foldable handle • Pull-out handles on each side of pan making it easier to lift and empty • Rubber feet for added safety 34 PAGE

The straightforward design eliminates dirt traps and allows ready access to all parts for efficient cleaning and maintenance. Pantheon’s all-encompassing 12 months parts and labour warranty applies. The fryer is available from Pantheon’s nationwide network of distributors. Further information: Stuart Hayes. Pantheon Catering Equipment. Vulcan Works. Dixon St. Bolton BL6 7PH Tel: 0800 046 1570 Web: www.pantheonce.co.uk Email stuarth@pantheonce.co.uk


NEW ARTISAN BAKERY

GIVES CAMBRIDGE A LITTLE TASTE OF ITALY A new artisan bakery, offering authentic Italian street-style snacks, has launched in Cambridge at developer Downing Student’s The Railyard student accommodation development. Zio Mario is the brainchild of a former corporate executive, Roberto Cavicchia, who left a successful 23year corporate career to pursue his dream of opening a traditional bakery. The café has opened at developer Downing’s The Railyard development - taking a ground floor corner unit in the complex, which also houses student accommodation in the upper levels. Roberto said: “Baking is in my blood, my mother’s family in Italy have been bakers for generations and it’s something I’ve always been passionate about. After a long and successful career traveling across Europe as a management consultant, I decided that I needed to follow my real passion and develop the skills to turn my hobby into a full-time role. “I left corporate life three years ago to learn the practical skills I needed and it’s a wonderful feeling to see the bakery coming into existence and to be able to share great food from my home country with the Cambridge community. We’re really pleased to be bringing some life into this area and to be offering commuters an hospitable, cosy environment, where they can pick up a delicious bite to eat before jumping on their train. We’re also looking forward to offering our fellow tenants – the students who live in The Railyard – a healthy heartening snack!”

Italian street-style snacks take centre stage on Roberto’s innovative menu – with dishes like Farinata a delicious pancake made from chickpea flour baked in a heavy copper pot – offering an authentic experience. Other treats include sweet, light Italian muffins and Focaccia bursting with Mediterranean flavours. “Ensuring that people are well-fed is a way of showing love in Italy - and that is definitely key to our ethos. All our food has heart – it’s all made in house, from scratch, using fresh, local ingredients wherever possible,” Roberto added. Working with developer Downing, Roberto has transformed the ground-floor unit, creating a relaxing, light-filled, rustic space. Glass partitions enclose the kitchen, so customers can watch the lively action in the kitchen, where a traditional Moretti oven - a key part of any Italian kitchen worth its salt - takes centre stage. John Clegg from Head of Property Management at Downing, said: “We’re delighted to have worked with Roberto and his team on this exciting project. It’s inspiring to see Roberto pursuing his passion and with his background in management and hands-on experience in the industry, we’re confident his bakery will be a real success. “This is a fantastic location for a business like Zio Mario, it is in Cambridge’s new CB1 district centre, situated just 100 yards from Cambridge train station, with great footfall from commuters, local businesses, and from our student residents at The Railyard. We are witnessing strong demand for this space – and have one last unit to let. We wish Roberto and his team the very best of luck and I for one am looking forward to trying a Farinata for the first time!” PAGE

35


RESTAURANT

UPDATE

CK Direct Ltd

CK Direct Ltd is a UK based company situated in the Cambridgeshire town of Peterborough. Since 2002 we have established ourselves as a leading supplier of Commercial Kitchen Extraction Systems. All of our products and services are offered nationwide throughout the UK. Opera Grill Chester Proposal: Supply Air Island Canopy / Bespoke BBQ Canopy Odour Control / ESP / Fire Suppression / Gas Interlock General Ventilation / Air Conditioning / Toilet Ventilation CK Direct Ltd was invited to tender for the refurbishment of the former Methodist Chapel in Pepper St Chester into Chester’s premier dining experience. The ventilation system was by far the most challenging aspect of the project, with heavy restrictions from the local council and DEFRA guidelines as the whole project was under scrutiny. To remain compliant and meet all guidelines CK Direct installed a 4000 mm x 3000 mm Island Canopy with Service Distribution Unit for the main kitchen and a 2000 mm x 1800 mm wall canopy over the front of house bespoke BBQ Unit. As well as the extract system CK Direct installed Tempered Supply Air System Gas Interlock System Fire Suppression Systems Electrostatic Precipitators Ozone Systems General Ventilation to 1st and 2nd Floors Air Conditioning to 1st and 2nd Floors And Toilet Ventilation The whole project used over 600 metres of square, spiral and rectangular duct all manufactured in house. The project took 3 months with CK Direct finishing 3 weeks ahead of schedule. T +44 (0) 1733 230 378 E info@ckdirect.co.uk W ckdirect.co.uk

36 PAGE Kitchen Feature


The CK Direct PLATINUM CANOPY BUNDLE, an Architects first choice [Fully Approved bespoke design & manufacture]

BESPOKE DESIGN & MANUFACTURE

Commercial Kitchen Ventilation: Keeping it simple & affordable with Platinum Canopy Bundles Whether you’re designing a brand new kitchen or updating an old one, the whole process can be quite complex. Here at CK Direct we have made it very simple to choose the system that’s right for your establishment. We can guide you through your project to ensure you choose components that work together to deliver and install a well designed, safe and efficient kitchen that lasts.

5 Star Platinum Canopy Bundles You simply cannot afford to buy elsewhere and We Guarantee It. Systems from £22.00 per week: • Fully Approved & Installed • No Deposit • Pay Monthly & Flexible Payment options • 5 Year Service Plan • 5 Year Warranty We work closely with regulatory bodies so we can provide you with the latest advice and guidance on choosing and maintaining your extraction and ventilation system so that it meets the requirements and best practice outlined by: • DW/172 • The British Standard Health and Safety Executive • DEFRA Guidelines CK Direct (Peterborough) Ltd Unit 15 Tresham Road, Orton Southgate, Peterborough, PE2 6SG

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

+44 (0) 1733 230 378 OR CLICK HERE FOR OUR STRAIGHT FORWARD ENQUIRY FORM


RESTAURANT

UPDATE

An Insight into Clifton Food Range…

reducing evaporation when cooking for long periods of time. The Clifton carry case is also available and has been constructed

Clifton Food Range is part of Nickel

For long slow cooks, baths such as

specifically for the immersion

Electro Ltd, a manufacturing

the unstirred 28 or 56 litres are ideal

circulator for safekeeping in a

company of sous vide water

and produce melt-in-the-mouth

kitchen or when in transit.

bath in Weston-super-Mare, North

textures and enhanced flavours.

Somerset.

Other popular models are the Clifton The unstirred water baths are heated

stirred range, which are available in

For 75 years, Nickel Electro has been

through convection, by an element

three sizes; 14 litre, 28 litre and 56

manufacturing British temperature

which is placed on the underside of

litre.

control products, controlling the

the tank. The temperature is clearly

whole production process from

displayed to 0.1°C on the LED digital

These water baths have a multi

design through to manufacture.

display.

directional stirrer head that can be rotated through 360°.

Sous vide is a concept of cooking

For travelling chefs, or chefs who

which was invented in the early

have limited space in the kitchen,

When purchasing the 28 and 56 litre,

1970’s and the French term is a

the portable immersion circulator is

they come complete with a bi-fold

literal translation meaning ‘under

light and small, fitting onto a gastro

hinged lid.

vacuum’.

container up to 56 litres (2/1 gastro). Clifton operates a factory of 34

Food items are placed in a vacuum

The water is heated through a

hardworking and loyal employees

bag where they are vacuum sealed

stainless steel element and propeller

who design, manufacture, market

before being placed into the water

that stirrers the water, protected by a

and sell these high quality sous

bath at a precise temperature.

stainless steel guard. Clifton offer an

vide water baths, which are sold to

Clifton offers their water baths in a

accessory lid designed specifically to

restaurants and hotels all around the

variety of sizes and styles.

fit the immersion circulator, ideal for

world.

38 PAGE Kitchen Feature


the future of cooking Popular products from

Clifton Food Range ®

Digital Bath Compact Digital Bath

Chefs’ Tweezers

Clip-on Digital Immersion Circulator

Digital Duobath™

Tasting Spoons

Contact us today for a brochure or visit our website for more information t 01934 626691

w www.cliftonfoodrange.co.uk

e info@cliftonfoodrange.co.uk


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RESTAURANT

UPDATE

Fire Safety Regulations Guide 3. Remove or reduce the risks of fire as much as possible and provide precautions; 4. Prepare for an emergency with fire safety equipment, by providing correct training, and having a plan which everyone is aware of;

Fire safety regulations need to be one of your top priorities when you own any business. It is what will allow your business to thrive for years to come, and will keep staff and customers as safe as possible. In 2013-14 there were 22,200 fires recorded in buildings that were not dwellings. These resulted in over 1,000 people becoming injured. Once a business has suffered a fire, it can be difficult for it to recover. In fact, over 70% of businesses involved in a major fire either do not open or subsequently fail within three years. So it highlights the importance of staying up to date with fire regulations in your business. It’s one of the best things you can do to guarantee its future. However, you must also remember that compliance isn’t a choice. By failing to meet the Regulatory Reform (Fire Safety) Order 2005, you are at risk of receiving a fine or a prison sentence. But it also means there are potential hazards on your premises which you’re not prepared for.

It All Starts With A Fire Risk Assessment There’s no better way of fully understanding your business than to cast a critical eye over the premises and the operations that go on therein. Although ultimate responsibility falls to the owner or persons in control, this job can be delegated to a competent person. There are five stages to a fire risk assessment: 1. Identify all potential combustibles and possible sources of ignition; 2. Consider all the relevant people who are at greatest risk from fire;

42 PAGE

5. Record any findings and regularly review the assessment to keep it up-to-date. Although you only need to keep a record of your risk assessment if you have five or more employees, it’s still good practice to do so. That way, you have proof that you’re fulfilling your obligations. When a suitable risk assessment is carried out, it will give you guidance on the best procedures which need to be put in place.

Fire Hazards For a fire to start and burn, it needs three things: oxygen, heat, and fuel. So if you can remove these elements as much as possible (except oxygen, unless of course, you have it bottled anywhere), you can prevent a fire. Heaters, lights, naked flames, and electrical equipment are all examples of things that could start a fire. It is then important to make sure they are kept away from things which can burn. Things to consider include packaging, rubbish, furniture, furnishings, equipment and stock. When there’s nothing stored near them which could start a fire, you reduce the likelihood of an accidental fire starting. Keeping your stockroom tidy and organised is essential.

People At Risk Not only do you need to consider the people on the premises, but also those nearby too. So you need to consider members of the public, as well as staff, customers, and contractors. And to ensure you’re well prepared, you will also need to think about those who are at higher risk. Are you prepared to help anyone who needs extra help in escaping, like the elderly or disabled? Also, take into consideration children who may be around and those who are there outside of normal working hours.


e For Your Independent Shop Get Equipped

Plan Ahead

People should only consider tackling a fire if they feel safe to

With any equipment you provide which you expect staff to use,

do so. But using extinguishers can prevent a growing fire from

you need to provide training in its use. That rule applies to fire

having a devastating effect on the business, and will stop lives

extinguishers as well, and that means everyone’s prepared to act.

from becoming endangered. It’s an essential part of keeping

And you also need to decide on an emergency plan which everyone

people protected. But you need to ensure you are supplying

is aware of. Who is responsible for what in an emergency? Where

extinguishers which are suitable for the risks which are present

does everyone assemble? What are the safe routes out of the

in your business. Placing signs where your extinguishers are will

building? Everyone needs to know.

help everyone—this is important as using the wrong extinguisher on a fire could have devastating consequences.

Having signs which remind people of the important information is a good idea, but you must also have signs which direct people towards their nearest fire exit. And to make a hurried exit as safe as possible, all routes and doors need to be kept clear with no obstructions. That’s why everyone needs to receive basic training when they first start working in your business. And by carrying out fire drills every six months or so, you help them to become familiar with the procedure to prepare for a real emergency. It’s also vital to have a few members of staff trained as fire wardens. They will help an emergency evacuation to go smoothly, as well as helping you to ensure best fire safety practices. Having more than one means

Ensure they are securely fitted to the walls. But if they’re loose,

you always have cover for holidays and sickness.

or the wall is not strong enough to take the weight, instead place them on an extinguisher stand. You don’t want them falling off the

Regular Reviews

wall and hurting someone or becoming damaged. All fire safety equipment needs inspecting weekly to check for obvious signs of

It’s important that the risk assessment is kept up to date. That

damage or tampering, and most will require annual servicing by an

way, you can account for any structural alterations that may have

engineer to ensure they remain in a good and useable condition.

occurred or changes in the use of the premises or staff. Because of

You don’t want them to fail when you need them most.

that, the best practice is to review it whenever a major change has occurred, or every year, to ensure all hazards are still considered.

Having a reliable method of fire detection is also essential. It will

The true cost of fire protection measures is often not apparent

ensure everyone receives ample warning to get themselves to

until you need them. Fire safety needs to be taken seriously. It

safety. A fire will spread quicker than you might expect, so every

can not only save the lives of people but will save the money and

second really is vital. And quick action may make the difference in

stress of having to deal with the aftermath and its devastating

stopping a small fire from escalating in seriousness. So you need

consequences.

to check regularly that it is functioning correctly.

>>> Click here to see more fire safety products For small premises, you may only need a series of battery smoke alarms. However, a larger building may require a fire alarm system.

For more information or to ask any questions, contact our

This will provide a better level of detection which warns everyone

customer service team on 0800 321 3145. You can also

simultaneously.

contact us by email here. PAGE

43


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Restaurant Update - February 2017  
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