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RESTAURANT

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The latest news, products and services from the restaurant industry, for the restaurant industry February 2020

Do UK diners prefer independents or chains?

Card payments expert, Valitor, discloses all in their latest hospitality report. See pages 18-19


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SALT launch restaurant division with Neil Rankin and Handley Amos SALT have announced today they are to launch restaurant division The PEPPER Collective headed by restaurateurs Neil Rankin and Handley Amos. The duo will join SALT – the leading partnership and experience agency specialising in food & drink – to head up their new restaurant division The PEPPER Collective. The PEPPER Collective has brought together a team of people with a common purpose: to work with like-minded souls, businesses and enterprises to create new hospitality experiences. Unlike many traditional restaurant groups, The PEPPER Collective not only provides their partners with investment opportunities and financial backing, but crucially an expansive range of core expertise to realise each project to its full potential.

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From concept development and location sourcing to marketing, staff training, design, quality control and F&B strategy – The PEPPER Collective provide the fundamental operational backbone, as well as the creative insight needed to ensure a quality and sustainable business model for each and every partnership. Commenting on the formation of The PEPPER Collective, SALT’s CEO Andrew Fishwick says: “I could not be more thrilled to have brought together two legends of

our industry to head up our new restaurant division. “I have known Neil and Handley for years and they think like I do about the future of hospitality; we all know our sector is changing beyond recognition and we believe that by working with the best, by being at the vanguard of the new movement and by incorporating new ways of thinking, we can create a group that makes a difference.”


Handmade Burger Co closes with 283 jobs lost Handmade Burger Co has fallen into administration again, this time closing all 18 of its restaurants and resulting in the loss of 283 jobs. Falling into administration for the second time, administrators said the UK’s casual dining market had suffered from “overcapacity” and sales at Handmade Burger Co had almost halved over the last four years, adding that “considerable efforts” had been made to secure a sale of the company, however this had not proved possible.

four years, largely as a result of overcapacity in the sector, which has resulted in a significant number of insolvencies.

David Griffiths, Conrad Beighton and Paul Masters of Leonard Curtis Business Rescue & Recovery were appointed joint administrators of the Burger Chain, trading as Handmade Burger Co, earlier today.

“Sales at Handmade Burger Co. restaurants have almost halved during this period, which has proved to be unsustainable. It is disappointing that circumstances have meant that a sale of the business has not been possible in this case, but our focus now should be on those employees affected by this difficult news. We will work hard to provide them with all necessary assistance to claim for monies which remain due to them.”

Griffiths said: “The casual dining market in the UK has experienced significant challenges over the last

The restaurant group originally fell into administration in 2017, which resulted in the closure of nine of

its 29 restaurants. The collapse was blamed on increasing competition, hot weather and increased threat of terror attacks. The group, which launched in Birmingham in 2006, was then sold out of administration.

Portuguese restaurant Bar Douro to open new site in London’s Broadgate Contemporary Portuguese restaurant Bar Douro is to open a second site in London’s Broadgate, on 28 January. Like the flagship London Bridge site, it will offer a contemporary interpretation of traditional Portuguese cuisine and a selection of regional wines, however the menu has been expanded for the larger space. The Broadgate site will have 68 covers including 24 on a sheltered outdoor terrace. Restaurateur Max Graham said: “We have only just scratched the surface of

Portugal’s rich culinary traditions and with our second, larger space we are excited to further explore the wealth of Portuguese cuisine.” The menu will incorporate regional dishes and national classics including fried eels with Bairrada sauce, a suckling pig sandwich, a traditional pork dish with clams, potatoes and coriander, and a gooey egg-based sponge cake.

There will be more than 250 wines available and the restaurant will host a series of dinners hosted by independent Portuguese wine makers. Bar Douro Broadgate is located in the new 1 Finsbury Avenue development, a Grade II-listed building with interiors designed by Steph Gallia, who has used bespoke furniture and fittings from Portuguese furniture maker Olaio and hand-painted Portuguese tiles. Graham spent his childhood in Porto, northern Portugal, and has run a series of Portuguese-themed popups across the UK. His father and two uncles founded Churchill’s Port in 1981.

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Kysty café to be relaunched to capitalise on Ryan Blackburn’s Michelin star win

Kysty café is to undergo a makeover and relaunch to capitalise on the success of chef-proprietor Ryan Blackburn’s Michelin star win for sister restaurant the Old Stamp House, last October. The Old Stamp House in Ambleside, the Lake District, received a 35% increase in guests following the award, inspiring Blackburn to relaunch his café in the same town as a casual concept restaurant. Its doors closed on January 12 and it will reopen in early February. Kysty café’s kitchen is being modified to accommodate the chefs’ new requirements and the interior is being renovated with modern furnishings and lighting to promote an informal and comfortable dining experience. Blackburn said: ‘’Our journey since winning the Michelin star at Old Stamp House in October 2019 has been stratospheric. As a result, we’ve taken what some people might think

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is a bold step to transform Kysty into an informal neighbourhood restaurant but to be honest we just simply can’t ignore what our diners have been asking for. “In being able to meet this demand we have also been able to support members of our team and help develop them and give them the opportunity to take the next step in their respective careers.” Old Stamp House staff have been promoted to more senior roles in the new Kysty with sous chef Dan Hopkins becoming head chef and assistant restaurant manager Laurentiu Bulprich promoted to restaurant manager at the new site.

Blackburn added: “Dan and Laurentiu are both hugely capable and professional and are real assets to our business. By offering them this opportunity we hope to make the most of their talents. The team are very excited and can’t wait to show you what we’ve been busy planning’’ Kysty will serve dishes created using only local ingredients. The menu will offer dishes including mackeral pate, Garside’s lamb rump and poached rhubard. Blackburn previously worked at Holbeck Ghyll Country House Hotel in Windermere and was a contestant in the 2017 series of MasterChef: The Professionals.


The Cod’s Scallops crowned the UK’s best Fish & Chip Shop 2020 The Cod’s Scallops in Wollaton, Nottingham, has been crowned the 2020 Fish and Chip Shop of the Year at the National Fish & Chip Awards. Owned by John and Helen Molnar (pictured), the Cod’s Scallops beat off competition from nine other shortlisted finalists to be crowned the UK’s best fish and chip shop, an award that has led to previous champions doubling their turnover in the 12 months following the announcement. The annual competition celebrates excellence in the fish and chip industry and is organised by Seafish, the public body that supports the £10b UK seafood industry. Entrants are judged on the food they cook and serve, sustainability, menu innovation, catering for special dietary requirements, customer service and marketing activity. The judges found that the Cod’s Scallops consistently excelled in all these areas throughout an intensive eight-month judging period, which included multiple mystery shop visits and a final presentation to a panel of industry experts. John Molnar said: “We’re absolutely thrilled to be crowned the UK’s best fish and chip shop! It’s an honour to take home such a prestigious title, especially being up against the country’s top establishments. Our experience in the National Fish & Chip Awards has been an incredible journey and we’ve loved every minute of it. It’s a brilliant achievement for the team at the Cod’s Scallops and we are so proud of everyone for their efforts. “Entering the awards has taught us so much about our business as well as the fish and chip industry and we would encourage other operators to get involved. We want to thank everyone who has supported us along the way as well as our customers who we value beyond measure. Without them buying fish

and chips every week, we wouldn’t be here. What a way to start 2020 and we can’t wait to see what the future brings.” Marcus Coleman, chief executive at Seafish, added: “We’d like to offer huge congratulations to the Cod’s Scallops for taking home the title of Fish and Chip Shop of the Year at the National Fish & Chip Awards 2020. As well as serving up outstanding fish and chips, they demonstrated real passion and enthusiasm for the industry every step of the way. Their final presentation was incredible, and they are truly deserving winners.” Full list of winners are as follows:

• Fish and Chip Shop of the Year

• • • •

Award: The Cod’s Scallops, Wollaton, Nottingham, Nottinghamshire Best Fish and Chip Restaurant Award: Trenchers Restaurant, Spanish City, Whitley Bay Best Newcomer Award: Lewis’s Fish & Grill, Maidstone, Kent NFFF Quality Award Champion: The Real Food Café, Tydrum, Stirlingshire Best Seafood Week Campaign

• • • • • • • • • •

Award: Penaluna’s Famous Fish & Chips, Hirwaun, Aberdare Best Foodservice Operator Award: Mary Lambert Artisan Bakery, Hartlepool, County Durham Menu Development and Innovation Award: Fish City Belfast, Belfast Marketing Innovation Award: Shap Chippy, Shap, Penrith From Field to Frier Award: Fish & Chips @ Weston Grove, Upton, Chester Good Catch Award: Fish & Chips @ Weston Grove, Upton, Chester Staff Training and Development Award: The Wetherby Whaler, Yorkshire Drywite Young Fish Frier of the Year: Charlie Collins, Frydales, Leicester, Leicestershire Best Mobile Operator Award: The English Indian, Lichfield, Staffordshire Best Multiple Operator Award: Sutton & Sons, London Seasonal UK Seafood Award: Something Else Fishy, Milborne Port, Sherborne Outstanding Achievement Award: Richard Ord, Colmans of South Shields, Tyne and Wear

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TAMARIND TIGER LAUNCHES ON BAKER STREET, LONDON

CHARCOAL CONCEPTS OPENS ITS FIRST GRAB & GO SITE Charcoal Concepts, the specialist Indian food and drink operator behind Copper Chimney in Westfield London, Shepherds Bush, has launched its first foray into the fast growing grab & go market with the opening of Tamarind Tiger on Baker Street, London. The store serves authentic Indian flavours throughout the day, with a unique breakfast offering as well as a vast menu of customisable make your own meal options, with over 600 innovative flavour combinations available. The 1,400 sq/ft site also houses a full service chai bar that offers 14 chais on the menu, including a signature Masala Chai infused with a secret blend of five spices, alongside single origin Indian coffee and an array of fan-favourite baked goods with an Indian twist.

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Vivek Raghunath from Charcoal Concepts commented: “The menu highlights the vibrance and variety of traditional Indian cuisine and its flavours, and Tamarind Tiger hopes to bring a fresh take on Indian cuisine by altering the way Londoners view Indian food through innovative Indian flavours and great Indian chai”. With an on-site kitchen, the food is prepared and served using local ingredients and suppliers while merging Indian flavours into the foods we know and love. Operating with an ’Earth to Table’ mindset, all packaging is environmentally sensitive, and bio-degradable and recyclable options have been used wherever possible. Tamarind Tiger, in partnership with its parent company’s charitable foundation, K Corp Charitable Foundation, supports Action Against Hunger in their fight

against malnutrition in India and around the world and makes a donation to the charity for every Tiger Tiffin Box sold. The family behind Charcoal Concepts opened its first UK Copper Chimney in the 1980s. After bringing the brand back to London in October 2019 the company are excited to expand their London presence with Tamarind Tiger. Drawing on their rich Indian heritage and record of operational excellence from over 20 successful sites across various concepts in India, Charcoal Concepts hopes this Tamarind Tiger will be the first of many in the UK capital and beyond. 13 Baker St, Marylebone, London W1U 3AH, United Kingdom tamarindtiger.com/menu Opening Hours Monday Friday, 7am-8pm | Saturday Sunday, 8am-7pm

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Teamwork Provides Recipe for Success at SUGO Pasta Valentine Equipment and sister company Cuisinequip teamed up with Delvado, who offer complete coffee and catering equipment solutions, to specify, install and support on equipment use for the launch of one of Glasgow’s latest and most successful restaurants, SUGO Pasta. “We had a great formula for the recent launch of SUGO Pasta in Glasgow, building on the success of our Paesano Pizza restaurant. “We chose to call in the expertise of Glasgow-based coffee and catering equipment specialists Delvado to help plan and deliver the great equipment we rely on. “They in turn worked with Valentine Equipment and sister company Cuisinequip to install and give training on key pieces of equipment including pasta cookers, induction ranges and the excellent and crucial Bottene fresh pasta making machines. “The response from the public to the opening of SUGO Pasta has been extraordinary and we owe a lot to the quality equipment, advice and support that we have received from Delvado and Valentine,” comments Paul Stevenson, owner of SUGO Pasta and Paesano. “Here at Delvado we work jointly with our suppliers on issues such as sustainability, economical and energy efficiency. We were delighted to work with Paul by combining these needs with innovative equipment and bespoke design features to achieve the quality required for SUGO’s pasta cooking and preparation areas,” says  Marco Jaconelli, Managing Director of Delvado. Delvado approached Valentine to recommend solutions for preparing fresh pasta, cooking the pasta and also for induction cooking and Steve Elliott, sales director for Valentine Equipment and Cuisinequip, explains their input, “We had worked with a number of successful restaurants that deliver quality Italian cuisine including the Polpo chain in London and recently with Delvado on

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Caffé Parma, also in Glasgow. SUGO wanted to offer something really different to diners in Glasgow and that comes through in the variety and quality of pasta dishes they offer. Underpinning a number of those dishes is fresh pasta produced from the Bottene pasta machines we supplied, plus the pasta cookers and induction hobs. The latter offer ease-of-use, precise control, energy efficiency, advantages in hygiene/cleaning and of course less residual heat than a conventional gas cooking range. “With Delvado we have gone back to provide back to provide additional training and advice so that the SUGO kitchen brigade can keep the consistent quality of dishes on offer and naturally keep up with the huge demand for them. We are very pleased

with the teamwork and rapport we have developed with Delvado and results it has delivered for SUGO.” The equipment from Delvado and Valentine/Cuisinequip at SUGO Pasta includes: Delvado provided design expertise, supply and installation of all equipment including two Retigo steam combi ovens, coffee machines, grinders and coffee for SUGO Pasta’s opening. Valentine Equipment - pasta cooker, refrigerated gastrowells, plus an additional six gastrowells. Cuisinequip - Induction suite which includes eight induction hobs, two Bottene pasta machines delivery freshly made pasta on demand.


The british curry is ‘dead’ says indian street food star and here’s why… The much-loved curry – once a staple of the British diet and still cited as the one of the country’s most popular foods – has had its day. That is according to British-born Indian restauranteur Tania Rahman who insists the end of the curry is nigh. Tania, who runs Indian street food restaurant Chit Chaat Chai in South West London, insists the refusal of an ‘old boys’ club’ of Indian restaurant owners who are ‘stuck in a time warp’ is the reason why many Indian restaurants are closing in the UK. She also says consumers’ eating habits have changed and customers are swapping stodgy curries for healthier options. A recent Channel 4 documentary by choreographer, Akram Khan, called The Curry House Kid, estimated that half of all Indian restaurants – 90 per cent of which are ran by Bangladeshis – will close in the next 10 years. Indeed, Brick Lane, known as ‘Banglatown’, and home to the largest Bengali community outside of Bangladesh in the East End of London, has around 20 curry houses now compared to over 70 in the 1970s. Rahman, herself, made headlines four years ago after she was banned from running an Indian food stall at a St George’s Day event in Salisbury, Hampshire on the basis her food was not ‘English-themed’. The council were forced to do an embarrassing U-turn and, as part of an apology, then offered her the opportunity to trade at the event which she accepted. Rahman’s trend-setting Indian street food restaurant Chit Chaat Chai in Wandsworth has become a flourishing celebrity hang-out. It stands apart

from typical curry houses as it serves ‘new-generation Indian street food’, also known as ‘chaat’, which is lighter, feel-good, relaxed food, packed with flavour and spices, in dynamic, vibrant surroundings. This has led to the 32-year-old becoming at odds with traditionalist Indian male restaurant owners who refuse to change the way they run their businesses. “It’s a daily battle,” she said. “I’ve been to some of these Bangladeshi restaurant events and I look around and there is no one who looks like me, sounds like me and can see things the way I do. “It’s such an old boys’ club and they are stuck in a time warp. They are holding on to what they know which is 1970s table cloths and they need to evolve because if they don’t, they will all shut down. “We are also seeing a new wave of discerning customers who are becoming more educated about food and want far more healthier options that are far more in tune with their lifestyles. “People that work out in the gym regularly or go to fitness classes, as well as people who just careful about their diet - are much more conscious about the food they are putting into their bodies and do not want to fill themselves up with stodgy curries. “Lots of our customers have also turned their backs on the traditional English curry because they know it’s not authentic Indian food too. Many people still don’t realise the curry they love has nothing to do with India! Chicken Tikka Masala is Britain’s favourite curry but was actually ‘invented’ in Glasgow in Scotland.”

While takeaway and convenience food will always have its place, Rahman says people are also becoming much wiser to the fact they can easily cook a Tikka Masala at home – another factor hitting footfall at curry houses. Rahman said: “It so easy for people to create a tikka masala or korma at home as there are more curry sauces on the shelf in supermarket now than ever, so eating at a classic style Indian restaurant no longer holds such an appeal. The advent of Indian ‘takeaway’ ready-meals from all the big supermarkets also means that people can even enjoy the convenience and full flavor of a curry at home for a fraction of the cost. “People are wising up to the unnecessary added ingredients in ‘ready-made’ curries too so are turning to the many excellent cookbooks and online recipes to make their own from scratch. “The end of the curry as we know is a turning point for British cuisine, it sends a message that we want more from our diet, we want fresh new flavours, we want food which enriches our lives, and we want food which helps us to stay healthy.”

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Holiday Inn Regents Park

Overview Holiday inn, Regents Park is a fantastic hotel for exploring Central London. Its location is perfect for exploring the British Museum, London Zoo and Theatreland. If you don’t want to venture too far, there’s so fantastic bars and pubs close by. The hotel itself is modern and bright, with some fantastic quirky touches such as insightful and inspirational quotes in the lift and beautiful Londonthemed art in the rooms.  The hotel is perfect for both business and leisure guests and there was a mix of both during our stay. The staff were friendly and helpful throughout. They aim to ensure that every guest’s stay is rated 10/10 and we certainly couldn’t fault any of our experience. 

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The Food The hotel has a choice of two restaurants. The Grill Room is a perfect choice for steaks, whereas the Junction Bar offers more casual but delicious options. We opted for The Grill Room and the burger was top quality and delicious. One of our guests was vegetarian and found there to be plenty of options on the menu to suit. The halloumi skewers were a definite favourite! Desert choice was hard as there were so many delicious options but in the end we opted for cheesecake and banoffee pie- both wonderful dishes. There were several steak options

which looked delicious when served to our neighbouring guests. Despite The Grill Room being the more formal of the two, it still felt relaxed and comfortable for both of us. Breakfast was plentiful and delicious, with several options, both hot and cold. One thing we loved was the pancake machine, as we hadn’t used one before. We took advantage of the delicious fresh bread and pastries, as well as the many juices on offer. Despite the hotel being busy, breakfast was a relaxing affair and we were able to enjoy as much as we liked before our 20 minute walk to the British Museum.

The room   There are a range of rooms available at Holiday Inn Regents Park. Ours was a double executive and one thing we liked was that the Executive rooms are all on the highest floor, it gave the feel of a bit of extra exclusivity! This also meant that the views were amazing from this level. We were able to see a number of towering structures directly from our bed! The room was large and tastefully decorated, exceptionally clean and comfortable and our sleep was restful. The free WiFi was easy to connect to, reliable and fast- it would definitely be suitable for working guests.

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Feeding the senses

Bidfood reveals 2020 dining trends • Eat the rainbow – Colour (or the lack of) is still a key trend. Foods can be black as night or as bright as the milky way Products to look out for: Coconut Skewered Prawns, Rainbow Layer Cakes and Caramelised Onion Bloomer Ingredients to try out: Beetroot and hibiscus

Simply Global Thanks to technology creating a more globally connected world, our eyes have been opened to niche cuisines and ingredients that many have not experienced before. Flavours from countries and regions such as Lebanon, the Pacific Islands and Australasia all look set to make an appearance on menus in 2020.

As we enter a new decade, Bidfood, one of the UK’s largest foodservice providers reveals the food, drink and dining trends set to shape the industry in a new report. An explosion of flavour is set to hit the UK food scene in 2020, driven by advances in experiential dining, a range of global flavours, developments in sustainability and technology, as well as unusual and authentic cooking methods coming to the forefront. A range of sub-trends and ingredients have been distilled into five mega trends that operators should keep front of mind for the coming year:

immersive experiences using theatre and music, through to subtle use of light, smell and sound to heighten diners’ enjoyment. Communal dining will continue to grow in popularity as shared meals that encourage interaction pique interest. Tabletop cooking with colourful dishes and sharing plates will bring interactive meals out of market halls and street food spaces, and onto restaurant tables.

Feed the Senses

Sub trends:

Following a food revolution in the noughties and the rise of casual dining and pop-up food experiences in the 2010s, the 2020s will be all about interactive dining experiences and feeding the senses. A full spectrum of experiential dining will grow, from

• Sticks, skewers and dipping – We’ll see skewers piled high with added textures, flavours and colours

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• Sharing is caring – Sharing is a great way to try lots of different dishes, tastes and flavours

The Simply Global trend is making global cuisine more accessible using authentic ingredients to create fusion dishes that incorporate more than one cuisine, developing food without borders. Chilli will feature heavily in many dishes – from the fiery fragrance used in many Asian dishes, through to smoky heat from South America.

Sub trends: • Flavours of the Pacific – Taking inspiration from the diverse range of cuisines from the islands of the Pacific Ocean • Middle Eastern – The Middle Eastern trend continues with more regional staples gaining popularity, such as Israeli, Yemeni and Jewish • Authentic Indian – We’re seeing a move to lighter, fresher and more authentic dishes • Extreme Americana – This is all about creating new American-fusion dishes using the best ingredients World Heat and Global Fusion: Featuring dishes filled with fragrance and heat, to regional Asian influences including casual Japanese dishes, or regional Thai and Vietnamese


Products to look out for: BBQ Pulled Jackfruit, Kombucha and Smoked Tofu Ingredients to try out: Banana blossom, nut butters and kimchi

Skilful Flavour

Products to look out for: Gochujang Paste and Bang Bang Chicken Ingredients to try out: Tahini, miso, chai, yuzu and chimichurri

Creatively Sustainable With ‘eco-anxiety’ taking hold of society there will continue to be a heavy focus on the health of the planet. As vegan, vegetarian and flexitarian diets become the norm rather than the exception, we’ll start to see vegetables hogging the spotlight. Creative root-to-stem recipes that utilise the whole plant will drive focus. Meanwhile, ‘dirty vegan’ food will continue to gain popularity as non-meat eaters look for indulgent and delicious plant-based alternatives. When it comes to consuming meat and fish, ensuring the whole animal is used will be of utmost importance to help minimise food wastage. Expect to see unusual cuts of meat make an appearance on menus along with an increased interest in offal.

Sub trends: • Dirty vegan – With meat alternatives improving all the time, indulgent vegan dishes are easy to create • Waste not – As we all try to say farewell to plastic and food waste, chefs are getting creative with leftovers and making the most of root-to-leaf cooking • Centre plate veg – Vegetables themselves are now being focused on as the centre of plate • Go nuts – Alternative ‘mylks’ are rapidly transforming the dairy scene, in both drinks and dishes • Gut health – This year we see a clear shift in mind-sets towards food and drink offering functional health benefits • On the bone – If we want to eat meat and fish, we need to respect the animal and use everything that it offers from nose-to-tail

Sub trends: • Humble toast – There is nothing simpler than a slice of toast, but using the very best ingredients can elevate it to something rather special

The skills of chefs, mixologists and baristas will be tested in 2020, as unusual cooking and preparation techniques make their way from haute cuisine, into mainstream food culture. Expect to see a rise in pickled and cured gut-friendly dish elements, as well as blackened and burnt food from high-temperature cooking over a fire. With this, comes complex flavours and textures which will delight our ever-evolving palate. For example, for Bidfood’s 2020 trends event, Yarde Farm created ice cream desserts personalised to attendee’s tastes, such as Red Mozzarella Crumble Gelato and Rose & White Chocolate Gelato.

• Crazy croissants – Sweet or savoury, these new style croissants are over-filled and brightly coloured

Sub trends: • Raw – This trend is light and fresh, but will need a great level of skill to prepare these delicacies

• Breakfast grown up – Breakfast and brunch dishes don’t just have to be eaten in the morning, they are now appearing across all eating occasions

• Pickled and cured – Beginning with the growing interest in gut health, pickling and curing are now trending as fantastic ways to add colours and flavour explosions to any plate

• Super salads – Wave goodbye to basic Greek salads or a classic Waldorf, in 2020 salads will be bigger and better, and eaten all year round

• Blackened and burnt – Blackened and burnt creates great new levels of flavour profiles

Products to look out for: Orange Spiced French Toast and Nordic Bread

• Fried – It’s all about maximum texture with this trend • Sweet vs. savoury – As health concerns focus in on sugar, our palates are gradually becoming used to flavours that aren’t so sweet Products to look out for: Blackened Peppered Beef, Biotiful Kefir and Street Food Pastes Ingredients to try out: Harissa and sauerkraut

Beyond the Basics Whilst new and unusual flavours and experiences will be popular in 2020, with uncertain environmental and political times, many diners will be looking for ways to anchor themselves to the familiar. Food and drink that evokes feelings of nostalgia will be popular, with basic well-known dishes such as toast, eggs, salads and sandwiches being given gourmet makeovers using the very best in quality ingredients.

• Egg-cellent – Boiled or fried? Shakshuka or tea-stained? Duck or pheasant? 2020 is the year that all types of eggs and egg dishes will take centre stage • Back to British – Nostalgia is bigger than ever and foods from by-gone eras are being brought back to the present • Sando fever – Take the very best bread and then fill it with the best ingredients you can find

Ingredients to try out: Spirulina powder and coloured croissant doughs Commenting on their 2020 trend predictions, Lucy Pedrick, Head of Insights and Customer Experience at Bidfood, said: “The last 10 years have brought about huge change in the way we eat and what we eat, and we can only expect this to accelerate in the next decade. We’re particularly excited about the Feed the Senses trend that we’ve identified, as dining increasingly becomes about the whole experience. We’re looking forward to assisting our partners with menu ideas, recipes and information about new ingredients to help make 2020 the best year for the UK food scene yet.”

For more information download the Bidfood 2020 Trends guide here. call 01494 555 900 or email insights@bidfood.co.uk

Interested to know what food trend you’ll most enjoy? Take Bidfood’s 2020 trends quiz to find out. #BidfoodTrends2020

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FRI-JADO TO EXHIBIT NEW PRODUCTS AT EUROSHOP 2020 Food retailing equipment manufacturer, Fri-Jado will be demonstrating two new products at the EuroShop retail trade fair, Messe Düsseldorf, 16-20 February 2020. The company, which is exhibiting on stand F14, hall 15, will be showcasing its new range of Modular Counters and will unveil its latest combi oven models for the first time. The introduction of a new range of Modular Counters follows extensive research and development and the adoption of new technology. Chilled models incorporate Fri-Jado’s innovative and patent pending OmniCold low velocity air flow refrigeration system, which works by blanketing the food on display from all sides. This helps deliver accurate holding temperatures, reduced energy consumption and the maintenance of optimum food quality and safety over extended periods. The chilled counters have been designed to operate efficiently with wide range of energy efficient, futureproof refrigerants with low global warming potential (GWP), including hydrocarbon. Natural hydrocarbon is a non-toxic refrigerant with zero ozone depleting properties and a minimal GWP. The hydrocarbon market is growing rapidly, with regulations and restrictions being relaxed to allow these greener refrigerants pave a path to a brighter and cleaner future. Hot versions of the Modular Counters benefit from Fri-Jado’s patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. Stable temperatures combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. Fri-Jado has addressed demands from operators to ‘make the food King’ with an innovative shelf design that increases the visibility of merchandise for maximum effect, promoting impulse purchases. Serve assisted or self-service counters

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are available in three widths with two, three or four tier display. Modules may be supplied as chilled, hot or ambient units, which are easily multiplexed to form in-line counter configurations for cross merchandising. Triple glazed side panes provide excellent insulation and prevent heat transfer between each counter. EuroShop provides Fri-Jado with the opportunity to launch its new range of combi ovens, which will be on public display for the first time. The new combi ovens have been designed specifically to eliminate the traditional barriers between food retailing and foodservice applications. The company has drawn on its extensive retail expertise to develop a versatile and robust solution for the most demanding kitchen environments. The programmable touch screen ovens include 6 and 10 grid models, which are stackable with Fri-Jado rotisseries, including the Auto-clean rotisserie, to create integrated units for theatre

cooking. A passthrough option is available for rear loading and front unloading, preventing the possibility of cross contamination between raw and cooked food. In addition to new the Fri-Jado products on show at EuroShop, the company will be exhibiting a representative selection of food retailing equipment from its established product range, including Custom Counters, multi deck hot food merchandisers, auto-clean rotisseries and multisseries. Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated: “Our comprehensive food retailing equipment range is a good fit with EuroShop. The fact that we have two new product lines to showcase this year makes the event even more exciting. The Modular Counters and combi ovens are the result of considerable investment in new technologies and we are looking forward to introducing these products to the market.”


Providing regulations are met, appliances do NOT have to be WRAScertified

FEA sets out to clarify water regulation confusion

FEA (formerly CESA) has warned about confusion in the foodservice equipment industry concerning the regulations covering connecting appliances to the mains water supply. While it’s true that they have to meet certain regulations, it’s not true that appliances have to be WRAScertified before they can be connected to the mains.

health from the installation, or a product does not meet the requirements of the Water Fittings regulations, then the responsibility lies with the site owner of the premises where the equipment is in use.”

“It’s not uncommon for water inspectors to say, ‘if it’s not WRAS approved it cannot be connected’ – and that simply is not the case,” says Nick Oryino, chair of FEA’s technical liaison forum. “Providing the operator or supplier can show that the appliance and its connections meet the relevant regulations, then the system is legal, whether or not it is WRAS-approved.”

Obviously getting third party accreditation, such as WRAS approval or NSF Reg 4 scheme certification, is a good thing in terms of demonstrating compliance. “However, sometimes the issue of WRAS approval can be exacerbated by the time the process of getting certification takes,” says Oryino.  “That’s another reason why FEA has decided it’s time to clarify the facts, so that foodservice operators and equipment suppliers aren’t wasting time and effort unnecessarily.”

The various Water Fittings regulations that have to be met are The Water Supply (Water Fittings) Regulations 1999; The Water Supply (Water Fittings) (Scotland) Byelaws 2014; and The Water Supply (Water Fittings) Regulations (Northern Ireland) 2009. “Compliance with the regulations is absolutely vital,” says Oryino.  “If there is a danger to public

The Foodservice Equipment Association (FEA) is the authoritative voice of the foodservice equipment industry, representing 200 companies who supply, service and maintain all types of commercial catering equipment from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk PAGE

17


DO UK DINERS PREFER INDEPENDENTS OR CHAINS? Despite living in uncertain economic times, there’s been no sign of a slowdown in the number of people choosing to dine out in the UK. When it comes to choosing a place to eat, consumers have never had such a wide variety of options open to them, with big high street chains competing with independent restaurants. But do customers prefer independents or chains when it comes to eating out? We spoke to 2000 UK diners and pubgoers around the country about their nights out, what they like about the places they visit and what frustrates them. Here are their views on independents versus chains.

When do consumers prefer independents? We live in an age when we’re told people value ‘the experience’ over the financial cost, with many consumers happy to pay more to enjoy a more personalised service from the hospitality industry. Our research has found that almost three quarters (74%) of diners believed independent restaurants were ‘more personal’ than chains, with over half (54%) agreeing that they offered better service. Consumers also said that they found independents more welcoming and with a better choice of menu, as well as believing they cared more about the environment and sustainability. Overall, 41% of those we surveyed said they felt that independents ‘cared more’, compared to just 19% who felt chains were more aware of their environmental impact. That means that for those wishing to make ethical decisions on where they eat out, independents were more likely to attract their custom.

When do consumers prefer chains? Our research found that half of those classed as Generation Z (16-24 year-olds) preferred to eat out at well-known chain restaurants. Among those we surveyed who expressed a preference for chains, these restaurants were seen to serve good food at value prices and were also seen as easier to book than independents. Customers also expressed the view that they could be confident in the consistency of the product they received, with familiar menus and set standards at branches across the country. Chains were arguably seen as the more laid-back option, for impromptu meals out or for convenient dining with friends, family and colleagues.

The conclusion. What our customer behaviour research shows is that there is more than enough room for both independent restaurants and the familiar high street chains. Dining preference very much comes down to the occasion, the experience the consumer wishes to receive and their beliefs about brand ethics. Budgetary requirements, age and fellow diners also clearly play a part, but our statistics demonstrate that both chains and independents are still valued by UK diners. Download Valitor’s latest hospitality report ‘Understanding your customers’ behaviour in the UK hospitality sector’ to help you decide where to focus your marketing efforts, improve your customers’ experience, bring in new customers and keep them coming back. www.valitor.com/hospitality


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The restaurant of THE FUTURE – what will it look like, and will it be yours?

By Luis De Souza, CEO of NFS Technology Group It’s 2020 already – but what will the world of tomorrow look like? If you’re a restaurateur seeking hungry diners, probably like this: • Your customer has been talking to Alexa, and his device asks if he wants to book a table at his favourite restaurant. Instead, he uses Facebook Messenger to place an order for delivery. • Another customer arrives at the burger chain she likes best, having pre-ordered and pre-paid for her meal on the restaurant’s app. The system remembers her usual, knows she doesn’t like relish, and the perfect

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personalised order is there to pick up as soon as she arrives. No queueing, no delay. • Another customer takes his car for a pre-ordered meal. As soon he drives in, his arrival is detected by a smart platform, and the kitchen know he’s ready to pick it up. • Friends are chatting on social media, and decide on a meal out. They choose a restaurant and use its app separately to order what they want to eat. Once the meal is over, they are automatically billed individually.

This COULD be tomorrow for most restaurants – but it’s actually today for some of the most technologically advanced. They use their restaurant POS system, teamed with advanced technologies such as virtual assistant based ordering and chatbot assistants, to deliver exactly what today’s demanding diner wants – a highly personalised experience, easily and quickly delivered. In a massively competitive market, it’s a strategy for success. As analysts Deloitte say in a new report:


“Winning restaurant brands will be those that best understand their customers, capitalise on digital technology options and analytics and seize upon the opportunity to engage customers in a highly personalised way.” There’s going to be a lot for restaurateurs to think about as the digital transformation of the industry evolves. And it’s not just about new widgets and gadgets coming onto the market. It’s also about how you decide to use the amazing digital tools available to you, in what combination - and about how your customers choose to respond to the technology. At the core of every clued-up and successful restaurant there is already a hugely capable restaurant POS system. It’s hard at work in the background 24/7 performing many valuable activities that improve operations and drive revenue, including: • Controlling labour costs

The restaurant POS system is also key to creating the customised guest experience, capturing data with every diner interaction.

technologies. For example, are they Alexa enthusiasts – and is that the best way to reach out to them? Do they use Messenger more?

For instance, the restaurant of the future will offer every customer a personalised menu based on their known preferences from previous orders – once you reject the relish with your burger, you’ll never have to face it again.

Did you know: Deloitte surveyed 4,500 diners, and found that nearly nine in ten of them belong to fewer than three loyalty programmes.

That deep knowledge of a diner’s preferences will go further than food and seating choices.

You want to be one of those three – so you need your loyalty programme to matches their preference and lifestyle perfectly.

• Enabling online reservations and ordering

The savviest restaurants will look carefully at the digital life of their customers; with so many communications channels at our disposal, most people prefer one or two over others.

With the data captured by your restaurant POS system and an insight into they way they like you to communicate, you can create targeted marketing campaigns with offers you know they will appreciate.

• Reducing risks including allergens and staff fraud.

Restaurants will need to define how their customers interact with

And that’s available NOW, not in the future.

• Controlling stock and reducing food waste • Providing tableside ordering and payments on handheld devices • Speeding up food delivery and table turn

There’ll always be developments we can’t predict – 10 years ago, who would have imagined food delivery by drone? But one thing is for sure: digital technology is here to stay – and the restaurants who are on board in 2020 are the ones who’ll be around for a very, very long time.

Start thinking future – discover the facts about restaurant POS systems now!

Visit www.nfs-hospitality.com See Digital Transformational Video Technology PAGE 21


RESTAURANT

UPDATE

Access Hospitality responds to challenge of staff retention with the launch of Access EarlyPay to provide flexible working benefits within hospitality sector Access Hospitality, a division of the Access Group, has brought a new software product to market to help address the challenge of staff retention within the hospitality sector. Access EarlyPay is a mobile app that changes the way hospitality staff receive their wages, giving them greater flexibility to draw down from pay they’ve accrued on demand, without impacting on normal business payroll processes. Access EarlyPay integrates with time and attendance and payroll systems, showing employees what they’ve earned and how much they can draw, taking account of any necessary deductions.  Limits can be set on drawings to help employees manage their own finances responsibly, but more effectively. “We know that the hospitality sector faces a constant challenge in staff recruitment and retention, with a high turnover rate of three in ten workers leaving their role within a year” explained Henry Seddon, Managing Director of Access Hospitality. “This is double the UK average, with the situation predicted to worsen once the UK has left the European Union. “Access Hospitality conducted a survey last year which highlighted that employee churn was a key concern for 26% of hospitality operators and two of the most common tactics they were using to minimise staff turnover were offering above minimum wage salaries (55%) and more shift flexibility (40%).  The primary benefit of Access EarlyPay is that staff know they can get paid when they need it and that, if they take advantage of the flexibility to work additional hours, they’ll be able to take their earnings straight away.” Access EarlyPay can be fully integrated with Access People for Hospitality, a simple end to end solution that covers all HR requirements through a selfservice portal.  It incorporates all HR requirements without the need to use separate systems and can be delivered through Access Workspace for Hospitality, with a single sign-on and intuitive dashboards that can be personalised to individual needs.

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“The need to provide more flexibility in working arrangements continues to grow and the shrewdest operators will recognise that giving staff more autonomy over their experience at work will improve retention rates” added Seddon. “Providing them with the mobile tools to stay informed and manage their input in the way they want to, when they want to, is more engaging and fulfilling as well as effective.  Access EarlyPay has been developed to empower staff to take more ownership of their own role, but for hospitality operators it can drive motivation and loyalty to help recruitment and retention of the best staff available and consequently improve trading results through a more productive workforce.” The employee life-cycle in any business consists of six key stages – recruitment, onboarding, reward and benefits, performance, development and exit and Access People for Hospitality provides modules to manage all aspects of the employee experience simply and effectively.  For recruitment, multi-site operations can stay ahead of needs and skills shortages by building their own talent pool, with a skills assessment optimising staff potential across different sites to fill competency gaps where required.  Once appointed, the HR and Workforce Management solutions, including the new Access EarlyPay, ensure that an employee enjoys a seamless and satisfying work experience, with the tools to manage their work their way. For more information and a demonstration of Access EarlyPay, please call 0845 345 3300 or visit www.theaccessgroup.com/earlypay/employers/


the

hospitality industry’s

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Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multisite pubs & bars, restaurants, hotels, leisure and food-to-go establishments, helping them reduce costs, improve staff engagement and deliver great guest experiences.

| EPoS & Stock Management | Property Maintenance | Procurement | Finance & Analytics

hospitality@theaccessgroup.com

www.theaccessgroup.com/hospitality


RESTAURANT

UPDATE

Slide into Spring with new range of frameless glass systems Instantly transform any dull, tired area of your business into an open, bright and modern space, with the new range of sliding glass systems from Broadview. With a choice of two ranges that slide from side to side or vertically, a sliding glass system can open up endless possibilities for businesses within the hospitality sector. Boasting floor to ceiling, uninterrupted glass panes, sliding glass systems form an elegant, completely transparent wall when closed, making the most of your premises’ views, but push them open and you transform an inside room into an outdoor one; ideal for hosting weddings, private parties and other events and celebrations. Based in Dorset, Broadview have helped hundreds of bars, restaurants, hotels and cafés across the UK to make the most of their outside space with their range of innovative outdoor living systems. They are now pleased to announce they are the official UK dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions. Perfect for maximising light and available space, or for those who want to use outside areas even in adverse weather, sliding glass panels offer exceptional flexibility and control that just can’t be matched by other solutions. In the summer months when al-fresco areas command a premium, you can simply slide the panels back to instantly bring the outside in and offer customers the outside space they crave. Don’t worry about bulky glass panels taking up valuable cover space, the innovative system uses specially designed tracks that stack the panels neatly behind one another when open. If the skies cloud over and the wind picks up, all you need to do to protect customers and guests from the elements is slide the glass panels back into place. The elegant

floor to ceiling design doesn’t have any awkward vertical frames which means even when the system is closed, your customers can enjoy that beautiful, uninterrupted view. Also available is their innovative range of vertical sliding glass, also known as height adjustable glass or guillotine glass, which is a series of framed glass screens designed to enclose outside or open spaces that can be branded to showcase your business. This clever system acts as an effective wind barrier at seating height, separating and protecting the area without blocking the view. The height of the panes, up to 2.4 metres high, can be either raised or lowered to any desired height depending on the weather conditions and preference of those seated behind. Constructed from aluminium with tempered glass and available with optional flower planters, the vertical glass system from Broadview can act as a divider for any hospitality business that needs to divide their outside space from neighbouring businesses. Fully portable on lockable wheels, the glass panes can be simply unlocked and wheeled away for safe keeping overnight. What’s more, delivery can be within just 4 weeks. You can rest assured that when you choose Broadview, you’re not only getting the best available products in the market but the best service and workmanship too. This means that the elegant sliding glass panels we supply and install are not only top quality but your installation will be carried out by fully trained professionals who ensure the very best finish. For a free, no obligation consultation for your business, simply call 01202 67012 or visit our website: www.sliding-glass.co.uk

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FREE

CONSULTATION

Vertical Sliding Windscreen

C3 Vertical Sliding Glass

Retractable Sunrain System

B200 Outdoor Structure

Make your outside space work www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ


RESTAURANT

UPDATE

Fuelled for Success choosing the right coffee machine Delivering a consistently top quality coffee and experience for discerning customers is vital for your customer retention and profit margins. As the UK’s only award-winning manufacturer of Britishmade traditional espresso machines fabricating the majority of components in-house, we display the Made in Britain marque on every machine - and always recommend buying British.

Available with 2 or 3 groups, a choice of finishes and an illuminated back panel, each group has its own individual, electronically controlled P.I.D boiler with hot water and steam provided by a large 14 or 20 litre boiler.

Selecting your machine It is vital that your machine is reliable, ‘fit for purpose’ and fits comfortably in the available space. Combining innovation, contemporary design and exceptional craftsmanship, Fracino’s unprecedented selection of bespoke highly polished colour finishes and unique textures complement and enhance any venue’s decor and ambience. Transforming the purely functional into an enviable work of art, our Romano traditional espresso machine elegantly combines classic curves and modern styling with contemporary, premium quality materials and close attention to detail. Available with 2 and 3 groups, its mirror finish and lustrous colours draw out the beauty of the highly polished stainless steel. The bespoke finish Romano luxury range can be finished in a palette of stunning finishes including polished copper and may even feature a bespoke logo in the illuminated rear panel.

Precision technology fusing modern design: Fracino’s P.I.D.

High quality and affordable The Bambino 1 or 2 group espresso coffee machine with semiautomatic or electronic volumetric dispense control options provides exceptional value. Each machine has a hot water valve and single steam valve with a stainless steel steam tube for frothing and steaming milk Hand built with the finest materials and with a large boiler and efficient heating element, all working surfaces, steam and hot water tubes are manufactured in stainless steel. Side panels are finished in an attractive metallic anthracite colour - or as an optional extra, polished stainless steel for a luxury finish.

Work of art with lustrous colours: Fracino’s Romano.

Cutting edge technology The Romano P.I.D is designed for hospitality venues which aspire for their baristas to consistently create the highest quality drinks. Integrating cutting-edge technology for precise temperature control and pin-sharp timing, most features are controlled by a simple and easy to use LCD display mounted on the front panel.

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Bambino: Exceptional value, quality and reliability.

Contact Fracino at sales@fracino.com or 0121 328 5757 www.fracino.com


ROASTILINO THE MICRO COFFEE ROASTER

Roasting up to 250g of green beans from your favourite plantation, you can programme a vast range of different combinations of Roast Time and Temperature to create an e-library of four different unique roast profiles - to suit your individual customer’s preference. The easily operated borosilicate glass roasting chamber allows you and your customer to share the visual fascinating transformation of the beans from their natural green state to the shining, rich brown kernels, full of amazing flavours just waiting to be released by grinding and brewing into cups of coffee perfection, just a few moments later.

CRAFT TOTALLY UNIQUE CUSTOM BLENDS USING COFFEE BEANS FROM AROUND THE WORLD. 25% Central American

25% East African 50% Brazilian

ROASTS UP TO 250 GRAMS OF GREEN BEANS EVERY 10MIN.

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PACK REAL FRESHLY ROASTED COFFEE FOR CUSTOMERS TO ENJOY AT HOME

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RESTAURANT

UPDATE

Get the healthy buzz:

Tiki Tonga aims for caffeinefuelled conversation Conversation cards tie in with ‘Time to Talk’ mental health campaign

Talking is good for you, hence schemes such as Time to Talk, which aims to “encourage everyone to be more open about mental health – to talk, to listen, to change lives,” (time-to-change.org.uk). Now Tiki Tonga coffee is backing the idea with its coffee conversation cards, which are designed to be given to customers by operators as they serve their cups of coffee. The initiative is called Talk with Tiki Tonga and the packs of coffee conversation cards are supplied free to catering customers with their first order.  Each card has a list of several different conversation starters.  For example, one might be, ‘What’s your favourite holiday destination?’ and another, ‘Which superhero would you most like to be?’ “Like a good coffee, a good conversation gives you a real boost,” says Justin Stockwell, co-founder of the Tiki Tonga

28 PAGE Coffee

coffee brand. “We want to encourage people to put down their phone, shut the laptop and engage with the folk around them.  A good conversation over coffee is also a great way to improve mental health. “Tiki Tonga has always been about striving to bring people together, reuniting friends and sparking new relationships, promoting positive mental health and wellbeing,” he adds.  “Conversation over coffee is also part of Tiki Tonga’s motivation to get people drinking ‘proper’ coffee!” Catering boxes of Tiki Tonga contain six 1kg bags of coffee beans.  Originally developed as a coffee aimed at sports people, to give them a natural and healthy caffeine boost, the brand has grown rapidly and there are now five different Tiki Tonga blends to choose from.  The blends are also available as ground coffee, in 227g packs. “We aim to regularly produce new cards, with sets of varied questions, aiming to put a smile on the customer’s face,” says Justin. For more information about Tiki Tonga coffee visit www.tikitonga.co.uk.


Today’s consumer is a coffee expert with a high level of expectation when it comes to their coffee experience – wherever they’re buying it. Our one tip to operators looking to increase their coffee sales is to ensure they are using the best quality ingredients available that will guarantee perfect results every time.

Barista Milk has been specifically developed to help operators deliver the ultimate long-lasting frothy coffee. Barista Milk’s foaming capabilities means operators are guaranteed a smooth, dense and long-lasting frothy beverage every time it’s used. What’s more, this new generation of milk can be foamed and re-foamed and is enhanced to ensure a consistent foam texture is guaranteed every time. Containing just 1% fat, Barista Milk is suitable for use in all barista style coffee machines and can be stored ambient until opened. No matter the time pressures, staff experience or equipment available, operators can now provide a great tasting, frothy coffee that will last right until the bottom of the cup. For more information please visit www.pritchitts.com/baristamilk

Coffee PAGE 29


Bean-to-cup ULTIMATE TECHNOLOGY FOR A REAL ITALIAN ESPRESSO

Drinking a cup of coffee should always be a gourmet experience. The CaffèUNO coffee server from SandenVendo will help hotels stand out from the crowd and impress guest with an unparalleled authentic Italian taste that leaves the consumer delighted and satisfied.


New SandenVendo Brewer

Flexible Heating System

One Cup, One Temperature

The new SandenVendo espresso brewer excels at providing an authentic Italian taste.

An innovative Temperature Management System.

Individual drink temperature settings are possible.

The brewer is available in 2 sizes of infusion chamber; v-36 for the authentic Italian type Espresso and v-42 for European style longer coffee.

The light weight instant heater is an energy efficient design with very low thermal mass.

For example, Espresso is ideally served at 90-95°C, while tea typically requires a higher temperature of 95-100°C.

It delivers authentic espresso flavors and aromas in a way the Italians do best.

Thanks to the fast water flow and vacuum system at the end of each dispensing cycle within the system, it minimizes the formation of lime scale, and always uses fresh water in the precise amount required for each drink. No Stand-by mode required.

Customize-able drink temperature Users can adjust the temperature of their drinks on the touch screen. Precise temperature management Output temperature can be controlled within +/- 1°C.

Representative office UK | ph +44 7515 812516 | info@sandenvendo.co.uk | www.sandenvendo.com


RESTAURANT

UPDATE

HAYMAN DISTILLERS LAUNCH

— SYMPOSIUM —

INDEPENDENT SPIRITS MERCHANT Newly combined UK division to offer a range of brands spanning every part of the spirits category. Hayman Distillers today announce the launch of Symposium – Independent Spirits Merchant. The new division will bring together a portfolio of brands spanning gin, vodka, Scotch, rum, tequila and Sambuca to be sold through a seven-strong on- and off-trade sales team spread across the UK. Explaining what Symposium will bring to the UK market, James Hayman comments: “Our mission at Symposium is to create and to sell the finest range of spirits available. By combining two parts of our business we have created an offer with reach across the whole of UK and a branded portfolio spanning London’s favourite gin distillery, the first rum blending house in London for over one hundred years and the revolutionary Small Gin.’ Based on the model pioneered by independent spirits merchants in the 19th Century, Symposium will

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be a brand-led business but sets out to place the customer at the heart of everything it does, with an emphasis on prioritising flexibility and quality of relationship. James Hayman explains: “Our extensive range and in-depth technical knowledge allows us to work with customers of all types and sizes to find solutions and approaches that work for them. Our approach respects tradition but is not bound by it – and like other spirits merchants before us we believe in working with customers to find products and solutions that meet their requirements.” The Symposium portfolio will be split into three tiers. The Heritage range will comprise Hayman’s Gin, Small Gin and the recently launched Merser & Co. rum brand, while the Challenger and House ranges will provide a choice of branded options in categories including Scotch, Tequila, Vodka and Sambuca across various price points.

The range will be extended in time to include both in-house and agency brands. Hayman comments: “Symposium will operate at every level of the market with our Challenger brands in particular offering an exciting alternative for those who are no longer content to settle for ‘big-name’ brands from large producers and who seek a quality, independent option with a partner they can rely on for the long-term.” For further details please visit www.symposiumspirits.co.uk. For UK trade enquiries, please contact Head of UK Sales, Justin Shore at: Justin.shore@symposiumspirits.co.uk.


Hi-Spirits to launch Carpano Botanic Bitter Hi-Spirits is bringing Carpano Botanic Bitter to the UK market, offering bartenders and cocktail lovers an authentic premium cocktail bitters that brings a new dimension to classic cocktails such as the Negroni, Americano and Boulevardier.

T

he launch further builds on Hi-Spirits’ successful distribution partnership with Italy’s Fratelli Branca Distillerie. Carpano Botanic Bitter aligns closely with the established Carpano range, as well as the broader Fratelli Branca family of brands including Fernet-Branca. The Carpano brand dates back in 1786 when the first Vermouth was created in Turin. Over more than 230 years, the Carpano name has become world famous for its passion for balancing natural ingredients using traditional, artisan methods. The development of Carpano Botanic Bitter is the latest milestone, leveraging all the brand’s heritage and premium drinks expertise.

As a contemporary take on the Italian bitters tradition, Carpano Botanic Bitter skillfully combines 10 natural botanicals including saffron, sandal, fresh green orange peel, bitter orange peel, cinchona, rhubarb, zedoria, gentian, myrrh and wormwood. These combine harmoniously into a ruby red bitters with a fragrant aroma, a balanced sweet and spicy flavour, and a long bittering finish. The overall result is a premium cocktail bitters that enables bartenders to bring an added dimension to a range of drinks recipes. Nicola Olianas, Branca Distillery Global Ambassador said: “Carpano Botanic Bitter adds further breadth

to the Carpano range, with a unique recipe that combines the Carpano tradition with a contemporary complexity. “With cocktail sales set for further strong growth in the UK, Carpano Botanic Bitter meets the need for continued innovation at the premium end of the market.” Cocktail recipes created by Wet & Dry’s Russell Burgess and Harry Gerakis will be served at industry events in February 2020. They include: Perfect Negroni • • • •

30ml Carpano Botanic Bitter 30ml Brooklyn Gin 30ml Punt e Mes Garnished with lemon

Americano • 40ml Carpano Botanic Bitter • 20ml Carpano Antica Formula • Topped with tonic and garnished with grapefruit Irish Boulevardier • • • •

30ml Carpano Botanic Bitter 30ml Paddy Irish Whiskey 30ml Carpano Antica Formula Garnished with lemon

The Carpano range, crafted in Milano by the family owned Fratelli Branca Distillerie and distributed in the UK in partnership with HiSpirits, also includes: • Antica Formula, the original Italian vermouth and the pinnacle of the range, made with wines blended with carefully selected precious herbs, as vanilla and saffron; • Punt e Mes, the red vermouth, ideal for classic cocktails including the Manhattan; • Carpano Dry, an authentic dry white vermouth, with suggested serves including the Champagne Dry and Vesper; • Carpano Bianco, a sweet white vermouth ideal with just splash of prosecco or in a Bianco Spritz; • Carpano Classico, the traditional Italian red vermouth. Carpano Botanic Bitter will be launched in the UK on-trade in February 2020. Supplied in a 1-litre bottle with an ABV of 25%, it will be available through trade wholesalers. For more information, please contact your local Hi-Spirits representative, or call 01932 252 100, email info@hi-spirits.com or visit www.hi-spirits.com.

Drinks & Spirits PAGE 33


RESTAURANT

UPDATE

Mirabeau Rosé Gin wins gold at the 2020 World Gin Awards Mirabeau, the innovative, awardwinning rosé brand, is thrilled to announce that its new Rosé Gin has won gold in the Classic Gin Category at the 2020 World Gin Awards. Launching exclusively at Waitrose on 3rd February 2020, this win confirms its status as a classic dry gin with a touch of pale pink. Made with the beautifully scented grape alcohol extracted during the dealcoholisation process producing Mirabeau’s new lower alcohol rosé, Forever Summer, Mirabeau Rosé Gin stands out in the growing pink gin category. Inspired by the abundance of botanicals growing wild on their wine estate near Saint Tropez and living in an area steeped in the history of world-famous perfume trade, the Cronks set out on a new journey to create a truly unique and original gin. The result of many months of trials is this beautifully sophisticated, small batch, rosé infused gin to reset the benchmark for the pink gin category. Unlike many of its counterparts, Mirabeau Rosé Gin is a true gin with juniper being a dominant component. The delicate signature flavours come from traditional distillation with no need for sugary additions. Mirabeau has used grape-spirit as its base, with its awardwinning Classic Provence Rosé as an element in the distillate. Botanical ingredients, precious to any Grasse Perfumer, add further aromatic layers and delicious complexity. The result is a pale pink gin, with a unique style, bringing a burst of Riviera aromas to captivate the increasing numbers of gin lovers worldwide. At the heart of the recipe is Mirabeau’s renowned commitment to quality and consistency. Just as you can’t make a great wine with average grapes, Jeany and Stephen see the quality of the botanicals and grape spirit as key to the success of Mirabeau’s Rosé Gin. Mirabeau sources its base botanicals from the best suppliers around the globe and this core is then enhanced by the judicious addition of accent plants unique to the Riviera. For these, Mirabeau work hand in hand with local growers and foragers to ensure the standards of quality and consistency are never compromised. Mirabeau Rosé Gin is 100% naturally flavoured, gluten free and handcrafted in France. It’s launching exclusively with Waitrose & Partners on the 3rd  February with a retail price of  £35. A special Valentine’s offer will run until February 18th, pricing the gin at £30.

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Jeffrey’s Tonic welcomes Scott Hallsworth

Start-up business, Jeffrey’s Tonic has announced that the company is now working closely with top chef, Scott Hallsworth. Formerly Nobu head chef, owner/manager Kurobuta and now Freakscene, Scott Hallsworth is a huge fan of the Jeffrey’s range and will be introducing the brand to key contacts in the food and drink industry, both in the UK and overseas.

Jeffrey’s has a range of four high-end tonic syrups: a classic Indian tonic, and three other complex and interesting recipes which work as soft drinks or mixers. They are dilute-to-taste and designed as an alternative to regular tonic water, a new and unusual ingredient in cocktails and not least a sophisticated alternative in adult soft drinks. Founder of Jeffrey’s Tonic, Mike Robinson said, “We are absolutely delighted to have Scott on board with the business.  He’s been a great advocate of the brand and brings a wealth of knowledge, enthusiasm and contacts.  We’re on track to build our presence in city bars, hotels and restaurants across the UK and overseas and it’s just great to have Scott alongside us.” The tonic syrup category is embryonic in the UK while thriving in the US where Mike and his wife, Mo were first introduced to the concept.  “We were blown away by the way they lifted the taste of spirits and in particular gin and we believe that we can mirror this trend in the UK,” said Mike. Jeffrey’s is now produced in Chester and has established itself in a number of Northern retail and bar outlets.  The brand is also sold via the website www.jeffreystonic.com Scott Hallsworth came across the brand a few months back when he was looking for a soft drink alternative.  “As soon as I tasted Jeffrey’s Tonic Syrup, I just knew it was a winner,” says Scott.  “And I was thrilled when Mike invited me to join the business.  I am confident we can get some of the key London bars on board with the concept. I  ’m very much looking forward to working with the guys to achieve success both here in the UK and internationally.” For more information and a free sample bottle, please contact Jane@fml-pr.co.uk Trade enquiries Mike Robinson mike@jeffreystonic.com or call  07734 428857 and Steve Frehley steve.frehley@jeffreystonic.com  or call 07450 228782

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Mitchells & Butlers appoints Elis to supply and launder chefs’ wear and linen Mitchells & Butlers, one of the largest operators of restaurants, pubs and bars in the UK, has appointed Elis to supply and launder chefs’ wear and linen for its brands, including Harvester, Innkeepers Lodge, Toby Carvery, Browns and Miller & Carter. The contract is for the supply and regular laundry of over 375,000 individual items, including garments for around 7,500 chefs and table, bed and kitchen linen, including napkins. Elis is providing nationwide coverage, with its 43 industrial laundries and delivery fleets collecting, laundering and returning the chefs’ wear and linen to the individual Mitchells & Butlers sites throughout the country. Elis’ nationwide capabilities, implementation expertise, stock control systems and innovative laundry operations were key factors in winning the contract. Richard Coe of Mitchells & Butlers said: “It was important to us that the changeover to the Elis chefs’ wear and linen was achieved quickly and without disruption, and the Elis team used their systems and operational capabilities to deliver the new stock into over 800 sites within a three week window. Their specialist implementation team worked in partnership with us to ensure that the process went smoothly. They really understood our requirements and what they achieved was impressive. Ongoing, the fact that all items feature RFID technology, and Elis provides us with regular management information, means we have full visibility of our usage and superior stock control.” Lee Chan of Elis said: “Elis is able to support businesses of all sizes and in all locations because of our comprehensive UK coverage and delivery network. While Mitchells & Butlers operates out of a vast number of sites, our UK spread of laundries and the fact that we do not sub-contract any work, while owning our own fleet of over 670 vehicles , means we can meet national multi-site customer requirements. “The Mitchells & Butlers three week implementation to over 800 sites was the largest implementation project we have completed in recent years. We worked very closely with the Mitchells & Butlers team, and this collaborative approach helped to ensure the success of the project. Key personnel from across the Elis business worked together to ensure that the process was delivered in full and to schedule, and the fact that we own all elements of the business and employ our own staff, including delivery drivers, was an important factor in its success.” Elis is providing Mitchells & Butlers with chefs’ wear and linen items, including napkins, oven cloths and bedlinen. All items are supplied on a cost-effective

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rental arrangement, which provides flexibility for staff changes. Elis collects soiled items, professionally launders and maintains them and returns them to the same, allocated site, so that businesses have the items they need. Elis uses the latest technology in all aspects of its service; the chefs’ wear and linen items incorporate tiny radio frequency ID tags which help to deliver superior stock control and accountability, and the highest levels of reliability. Elis estimates that its laundries, which use the most advanced energy and water saving processes, will wash 7.2 million individual items for Mitchells & Butlers each year. It has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage and is committed to further reducing its environmental footprint. Previously called Berendsen, Elis has been operating its workwear supply and laundry service for over a hundred years. Its services also stretch beyond the UK, as part of a leading international provider of workwear and laundry services, operating in 28 countries. Lee Chan of Elis said: “Ensuring that organisations have the right workwear and linen, clean and where they need it, is an essential service that goes on behind the scenes to support many businesses. Our nationwide capabilities and focus on using the latest technology and the best systems help to ensure that our clients have the right support to meet their needs, not only now, but for the future.”

For further information see www.Elis.com or telephone 0800 616691.


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UPDATE

First Impressions Count making a difference with workwear that gets noticed When you consider that your front of house team may be the first personal (as opposed to digital) experience that a prospective diner may have with your restaurant, making sure that they look the part is critical.

Choosing workwear Corporate workwear is a cost effective and easy to implement way to reflect your brand identity and differentiate your business in the very competitive hospitality market. Your choice of workwear will depend on many variables including the style of your business – premium casual or fine dining the type of food you serve and also, who will be responsible for the maintenance and upkeep of the workwear – you, your staff or a commercial laundry?

Practicality Irrespective of whether you are investing in workwear for front of house or the kitchen, clothing and footwear must be hygienic, safe, comfortable, practical and durable. Recent innovations in workwear have resulted in clothing made from durable, stain-resistant fabrics that stay smart for

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the duration of a shift. Workwear suppliers can advise on the best choice of fabric for each staff member and can discuss the pros and cons of natural fabrics like cotton, or blends like polycotton that is easy to wash and wear and holds its shape well.

Current Trends The premiumisation of casual dining has resulted in a growing number of on-trend uniforms featuring fashionable check shirts, long sleeved tees in super-soft fabrics, jeans, chinos, Converse style slip resistant trainers and artisan aprons. John-Paul Marsden from hospitality clothing and equipment specialist, Russums is excited about the opportunities for this new look: “This ‘urban vintage vibe’ range is a cost effective way to give your team a contemporary look that’s comfortable to wear, easy to keep looking good and gives you a good return on your investment.”

Bespoke advice Russums were approached by Jeremy and Louise Holmes from the Hide and Hoof restaurant in Huddersfield who asked for advice about good looking, practical workwear for their team of 30 staff. Louise Holmes said: “Russums gave us valuable advice about what materials were best for front of house and the kitchen, provided samples for the team to try for size and gave us embroidered samples of the Hide and Hoof logo so that we could see what it would look like on clothing. “For the waiting staff, we selected a smart, easy to wear chambray shirt, with a logo embroidered on the sleeve and teamed it with a khaki canvas cross over bib apron for a practical, on-trend look. We kitted the chefs out in embroidered whites and branded charcoal aprons that look smart and suit their needs perfectly.”

A sense of belonging For the team, wearing great-looking, comfortable, on-trend workwear helps to make them feel valued, reinforces cameraderie, helps to boost morale and makes them feel better connected to their colleagues. Ultimately, it fosters a sense of unity with a subsequent positive effect on productivity.

Professional workwear is a cost effective, easy to implement way to showcase your brand, make your team feel great and make you stand out from the crowd. For more information about Russums extensive range of hospitality workwear, visit www.russums.co.uk

Uniforms & Workwear PAGE 39


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Restaurant Update - February 2020  

Restaurant Update - February 2020