The latest news, products and services from the restaurant industry, for the restaurant industry FEBRUARY 2021
Dover Design was tasked with bringing this fabulous Grade 1 building back to life as a specialist fish restaurant.
Key to this was permission for a rear extension with a staircase to allow the 1st floor to be used as a spectacular dining and functions space. Built 1577 for merchant Richard Churche, it is one of the oldest buildings in Cheshire, having survived the great fire of 1583 which destroyed most of Nantwich. Working closely with Historic England, the local Conservation officer and the client, it took us over a year to get the Listed Building and Building Control consents needed. It was a privilege to be involved with such a project, and the result draws the crowd from miles around.
Introducing Designed and Manufactured in the UK by TPS - who have manufactured many screens we see today on the High Street.
Link-together design – built in
Glissando -The Second Generation of Freestanding Covid screens for the hospitality sector – for keeping clients and staff feeling safe.
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it is recognised that customers that feel safer are more inclined to return to establishments for repeat business. Keith Rogers – Moon & Stars – Rushden
CONTACT DETAILS - Email: firstname.lastname@example.org - Call us: +44(0)1462 650700 www.tpsvisualcommunications.com/screens
Mindful Chef, reports +733% soar in new customer sign-ups After an unprecedented 2020, with significant sales
Mindful Chef has seen an uplift across all of the brand’s
increases following the Coronavirus outbreak, Mindful
ranges, with one person, two-person, family boxes and
Chef’s popularity and demand has continued to grow as
frozen meals all experiencing a spike in sales. As the
the nation prepares to put their health first this January. The
nation prepares for tougher Covid-19 lockdown restrictions,
UK’s favourite healthy recipe box service* has this weekend
Mindful Chef’s frozen food range experienced a +423%
reported a +733% increase in new customer sign-ups**, as
increase in sales**** as customers begin to stock their
health returns to the top of the nation’s agenda.
freezers with convenient healthy options.
Tim Lee, CEO of Mindful Chef, comments: “We have seen a
Tim Lee continues: “Given the huge pressure the NHS is under
large increase in new customer sign-ups this weekend, with
at this time we will be extending our offer in providing a 30%
a +733% uplift. This has beaten our +452% increase***
discount off Mindful Chef recipe boxes, to help support those
we experienced during the first national lockdown. Online
who are helping us.”
grocery shopping continues to grow in popularity and health remains at the front of many people’s minds. As a business with health and wellbeing at its heart, the New Year is typically a busy period for Mindful Chef, however, due to the increased concern over COVID infection rates, this recent hike is higher than expected.”
Prime minister rebuffs request to meet with minister for hospitality petitioners
in grants, the recent £3,000 grants specifically for the hospitality sector, on top of the CBILS and the bounceback loans, the furlough scheme and many, many other forms of support.
Prime minister Boris Johnson has rebuffed a request to meet with petitioners who are calling for a dedicated minister for hospitality role in parliament.
“But the best thing for the hospitality sector is really that we work together to defeat the virus, in a way that I’m absolutely certain we can, with disciplined action and the vaccine rollout and get them back on their feet, and I’m sure that’s the best thing for them.”
Labour MP for Newcastle North Catherine McKinnell called on the prime minister yesterday to meet with petitioners “to fully understand the diverse nature of this sector and get things right for this industry through this crisis and beyond”.
McKinnell said she would follow up the request with a letter, adding that “it is in his government’s interest so they can get things right for this vital sector”.
Johnson responded: “You’re right to identify the particular troubles of the hospitality sector, they’ve been through a very, very difficult time. We’re doing everything we can to support them. And the chancellor, the business secretary and I meet regularly with that representatives of sector. We’ve given them all the grants, the recent increase
4 PAGE Industry News
The petition was debated in parliament on Monday and reflected cross-party support for the sector as well as the petition itself. According to petition champion, Pig hotelier Robin Hutson, a question regarding the progress of the petition is set to be asked in the House of Lords on 3 February.
Deals flo-wing at Chinatown London with signing of Korean chicken specialists
Shaftesbury has announced the signing of Wing Wing, London-based Korean crispy chicken specialists, at 4749 Charing Cross Road, Chinatown London. Wing Wing takes inspiration from Korean food and popular culture, with a dining offer focused on ‘Chimaek’ – a combination of chicken and maekju, the Korean word for beer. Light, crispy wings come in a variety of flavours – each piece cooked to order and hand-brushed with a signature glaze – and sit alongside burgers, wraps, rice boxes, and salads on the brand’s menu. Wing Wing was also the first UK brand to have ‘bottoms-up’ beer dispensers, that allow customers to serve themselves beer at the table. The Chinatown London restaurant, spanning 2,500 sq ft across 3 floors, will be Wing Wing’s flagship location, and their third in the capital following Tavistock Square and Hammersmith, also featuring event spaces and KTV karaoke rooms. The store is set to open in Spring 2021, and will implement appropriate covid-safe protocols and follow government guidelines for both the restaurant and event spaces.
popular Charing Cross Road, a key gateway to Chinatown London.” Carl Kjellqvist, Managing Director at Wing Wing, said: “Wing Wing brings two Korean institutions together – food and music. Our signature, hand-glazed crispy chicken has been incredibly popular since we started in London a few years ago, and we cannot wait to open the flagship restaurant in Chinatown, in the heart of cosmopolitan London and the ideal place to have a flagship for any East Asian brand.” This news follows the announcement that Franco-Japanese patisserie Sakurado has recently opened at Chinatown London. This signing of Wing Wing is the first secured by Shelley Sandzer at Chinatown London on behalf of Shaftesbury.
Julia Wilkinson, Restaurant Director at Shaftesbury, commented: “Chinatown London has demonstrated resilience in a tough year, and maintained its position as the primary destination for East Asian operators in London’s West End. Following the opening of Japanese patisserie Sakurado late last year, the signing of Wing Wing exemplifies this, and we are excited to add some Korean food and culture to the ever-
Industry News PAGE 5
Gordon Ramsay announces latest new restaurant opening Sunway Resort, the spectacular flagship of Sunway City Kuala Lumpur, has announced a ground-breaking partnership with Gordon Ramsay Restaurants to open the worldrenowned, multi-Michelin starred chef’s first-ever restaurant in Malaysia, marking the start of an exciting new era of international gastronomy for the country.
Under the historic collaboration, guests at Sunway City Kuala Lumpur, the iconic lifestyle destination, will be treated to a blend of culinary brilliance and electric entertainment at Gordon Ramsay Bar & Grill – the concept’s first location outside of London. Scheduled to open in June 2021, it will be the signature dining destination at Sunway Resort, which is currently undergoing a once-ina-generation transformation that will excite guests and elevate the entire Malaysian hospitality sector. Gordon Ramsay announces latest new restaurant openingGordon Ramsay Bar & Grill will create an inviting atmosphere for all-day dining, from breakfast and lunch through afternoon tea to evening dinners and cocktail hours. There will also be the opportunity for private dining. With floor-to-ceiling windows looking out over the Sunway Lagoon, the views will be spectacular. Diners can select from an impressive menu, specialising in premium ingredients and exceptional flavours including the prime cuts of the finest meat, locally sourced and dry-aged inhouse, as well as the very best elements from Gordon Ramsay’s world famous signature dishes.
and MasterChef US, Gordon Ramsay has a collection of acclaimed restaurants in the UK, Europe, US and beyond and holds seven Michelin stars. This exciting new partnership marks the first international opening for Gordon Ramsay Bar & Grill outside of London. Andy Wenlock, Gordon Ramsay Restaurants’ CEO, said: “We are delighted to be partnering with the Sunway Group as we expand our Gordon Ramsay Bar & Grill concept into Malaysia, and very much look forward to sharing our wonderful menu and famed guest experience with local and international diners in 2021.” The unveiling of Gordon Ramsay Bar & Grill forms part of the transformation of Sunway Resort, which is being completely reimagined under a seamless and sustainable vision for the future. New family facilities, specialist rooms and suites, and exclusive lounges will be empowered by cutting-edge technology, such as smartphone key entry, motion sensors, live online fitness coaching, chromotherapy showers and wellness lighting, all integrated into the guest experience.
Guests staying in Sunway Resort’s specialist suites will have daily breakfast at Gordon Ramsay Bar & Grill included in their rate, creating one of the world’s most sought-after hotel breakfasts. Private rooms, booths and family areas also feature in the restaurant.
Upon reopening from March 2021, Sunway Resort will take centre stage within the Sunway City integrated resort, which also features the Sunway Pyramid Mall, Sunway Lagoon, Sunway Pyramid Convention Centre, Sunway Pyramid Hotel and Sunway Clio Hotel.
The world renowned chef, restaurateur and star of mustwatch shows such as Kitchen Nightmares, Hell’s Kitchen,
For more information about Sunway Hotels & Resorts, please visit www.sunwayhotels.com
6 PAGE Industry News
Be At One founder joins the Breakfast Club as interim MD The Breakfast Club restaurant group has hired Steve Locke, co-founder of cocktail chain Be At One, as its interim managing director. Locke launched Be At One in 1998 and helped the business grow to 33 sites before its £50m sale to Stonegate Pub Company in 2018. He joins the Breakfast Club after its founder Jonathan Arana-Morton put out an open call for applications on LinkedIn in November. Arana-Morton, who founded the business in 2005, said he was unable to help the restaurant group “realise its potential” and grow to 30 sites. “When this plane should be supercharged, I’ve flown it round in circles,” he said. Breakfast Club, known for its long queues, currently runs 10 London locations and one each in Brighton and Oxford.
Announcing Locke’s appointment on LinkedIn, Arana-Morton said: “I stress, this appointment is initially on an interim basis so Steve can help us plot our way through the next few months and fly out of the post-pandemic traps. We haven’t closed the door on a long-term permanent appointment. “But for now, I’m extremely excited at the idea of getting my head down, working hard and very much looking forward to the next stage of all this, building the nation’s best loved cafe.” In 2019 Breakfast Club said it was looking to expand after negotiating a further facility with Santander. The company reported sales of £15.7m and earnings before interest, tax, depreciation and amortisation of £744,000 in the year to March 2019.
Industry News PAGE 7
India’s first Covid-responsive restaurant has social distancing built-in Two-storey booths and sliding partitions keep diners safely apart at New Delhi’s Social – India’s first restaurant designed with Covid in mind. Local studio Renesa created the space, which is partly inspired by the busy streets, alleyway shops and stilted homes of Vietnam – albeit reimaged to enable social distancing. Wood plays a significant role in the restaurant’s interiors, creating raised seating areas that stack diners on top of one another, and also forming folding and sliding screens that enclose guests in what the studio describes as ‘pockets of privacy’. Fluted glass helps the light filter through Dwarka Social, and monochrome floor tiles – which mark out six-foot-wide walkways – and splashes of greenery enliven the interior palette. It’s a glimpse at what the new normal could mean for restaurant design.
Jangro offers tailored solutions to support catering businesses Independent janitorial and cleaning distributor provides services to help the catering sector act sustainably and stay compliant
The catering industry has been fundamentally threatened by the COVID-19 pandemic, with tighter restrictions set to stay in place for the foreseeable future. Jangro, the UK and Ireland’s largest network of independent janitorial suppliers, has expanded its comprehensive range of solutions to help businesses in the food industry continue trading throughout (and beyond) these uncertain times. They are able to offer everything the sector needs to adapt their processes and keep trading, from sustainable takeaway packaging, to effective cleaning and hygiene supplies and processes.
foods, which is made from re-used board, and is recyclable, compostable and fully bio-degradable. The lids are made from recycled plastics (rPET) and are also recyclable themselves.
During the initial lockdown, many bars and restaurants adapted their offering to include takeaway and delivery options. With a second lockdown across some parts of the UK and no confirmed end date for tighter restrictions everywhere, catering businesses should review their packaging options. With sustainability, as well as safety, high on the agenda, meals should be provided in environmentally friendly food containers. To help reduce the amount of plastic pollution, Jangro offers a range of sustainable packaging, ideal for hot and cold
Jangro also recently extended its innovative range of digital wall charts to include the hospitality sector. These cleaning guides include colour coded plans to ensure a safe and hygienic working environment is maintained. As well as their bespoke copy, the customer automatically receives a full health and safety compliance pack, comprising of relevant safety data sheets, product user guides, and Control of Substances Hazardous to Health (COSHH) risk assessments of the products that feature on their chart.
Jangro is also able to help establishments implement effective cleaning and hygiene measures. As well as specialist food packaging, its comprehensive ‘Cleaning & Hygiene Supplies’ catalogue contains a wide range of high quality and effective products and supplies, including Jangro’s Enviro H6 General All Purpose Sanitiser, which has been proven to kill coronavirus.
Jo Gilliard, CEO at Jangro, comments, ‘COVID-19 is one of the most significant threats that the catering industry has ever faced. With mass gatherings banned for now, even when people are able to socialise more freely, it is likely that a coronavirus hangover will remain – that is, a consumer nervousness around the health and hygiene of an establishment. Many will still prefer to order takeout to enjoy in the safety of their own home, whilst others will assess the cleanliness of an establishment before deciding to visit. She continues, ‘The way that the catering industry has adapted in the face of such challenges this year has been impressive. Jangro is here to help support these businesses make sustainable choices, and when it comes to cleaning and hygiene, stay compliant and help them to build trust with their customers.’ For more information about Jangro, please visit Jangro.net or call 01204 795 955.
50 Year old product makes dramatic comeback to help beat the virus When the Melaphone Speech Unit was
the UK have had these screens installed with
at British Rail stations, nobody could have
screens are individually made and every
predicted that half a century later it would
component is of the highest quality, giving a
suddenly be in such high demand.
clean, sleek and professional appearance in any
considerable success and approval. The
health-care environment. The current Corona Virus Pandemic had created an urgent need for all protective
The Melaphone is still available as a stand-
equipment – both for personal use and in the
alone unit for installation into walls, glass or
working environment. This is the reason the
plastic screens, windows or doors. I can easily
Melaphone has come into its own again. Its unique design, with its resonating membrane
requires no special skill to install. The range
and air-sealed constructions, make it the
has been expanded to meet the growing
ideal device to install in any situation where
demand for the units. In addition to the original
face-to-face communication occurs. It not only
brushed aluminium model there is a stainless
oﬀers protection from air-borne viruses and
steel model, a white powder-coated aluminium model and the newest and highly successful Himacs acrylic-resin model, which is at a very
through a screen. Its protective credentials
popular price. is very easy to keep clean and safe with an antiseptic wipe.
All of these models are available from stock and can be purchased from Melaphone VisAudio.
and designers for use in hospitals, laboratories and cleanrooms or anywhere hygiene is of
The Melaphone has now been built into the
paramount importance. It is a simple but
new Defender Virus Screens produced by the
Even after 50 years, we’re proud to still be
really ingenious invention which requires no
company and numerous doctors’ surgeries,
able to say ‘MADE IN THE UK’ at our London
servicing, wiring or electrical supply. And it
medical centres, clinics and pharmacies in
Tomahawk Steakhouse to open in former Fifteen London site Tomahawk Steakhouse is to open its first London restaurant on the former Jamie Oliver Fifteen site in Westland Place, Hoxton. The restaurant will open its doors on its eleventh restaurant on Thursday 3 December.
it’s a local neighbourhood couple coming for dinner or groups of six there are spaces for all.
Owner and founder, Howard Eggleston, said: “When it comes to venues and growing the business, Tomahawk is a company that pushes boundaries, we always have been. Expansion plans and potential site visits have not stopped even in the lockdown. We must keep our heads high and keep up momentum otherwise we stop, and we just won’t accept that.”
“The lockdown is a tricky situation to navigate in any industry, but if the people of London are as frustrated as we are, I’m sure they will welcome a new kid on the Hoxton block.”
Eggleston said the urban warehouse-style building complemented the Tomahawk branding. He added: “We have given the whole venue a new lease of life and it looks fantastic. The interior has had a complete redesign being fitted out with additional booth seating and table plans set up in accordance with government guidelines so whether
The steak restaurant and cocktail bar will offer a wide selection of starters and sides to accompany its Himalayan Salt dry-aged steaks seven days a week. The chain also offers Sunday lunch, steak sharing boards and a melting chocolate Tomahawk bombe dessert. Jamie Oliver’s Fifteen restaurant closed last year after the collapse of the celebrity chef’s restaurant portfolio.
U N I FO RM S T H AT W O RK FO R Y O U
INGREDIENTS FOR A GREAT LOOKING UNIFORM
CREATING EFFECTIVE DESIGN CHECK OUT OUR ‘EASY TO USE’ SERVICES DOVERDESIGN.COM
PRET A MANGER Aldgate High Street
Opposite the tube station and on the corner with Minories, Pret a Manger had acquired the EAT unit next to their own smaller store, and appointed Dover as technical designers to combine the two to make one much larger store. Both traded on the Ground floor and had their kitchens in the basement. Our measured survey revealed that the EAT basement had a complicated layout including a walled-in disused staircase. This, combined with the curved shape of the building on the corner really tested our survey skills! While the EAT basement was large and meandering, the Pret one was narrow and a real squeeze.
Work began in the closed EAT, and the Pret, which remained open for business as usual, was rearranged overnight to prepare it for the moment when the dividing wall was to be removed.
DOVER DELIVERS THE LAST PRET IN THE CITY BEFORE LOCKDOWN
DOVER DESIGNS LAST PRET BEFORE LOCKDOWN
Three weeks into the site works we discovered that the two stores were on slightly different Ground floor levels the EAT was higher than the Pret - and this meant a rapid re-design to accommodate the ramp needed to access the toilet suite. Fortunately, the basement levels were just a few millimetres different. The job took an unusually long 12 weeks to complete, partly due to some issues with the lease, but given the complications of the building, and the fact that the Pret store remained trading for 11 of those weeks, it was a credit to the contractors who delivered a quality finished product which was
an immediate success with its customers who enjoy the improved service speed and comfortable seating area. In the basement, the kitchen heroes expanded with relief into their new spacious work place.
Dover Design believes creating effective design is key to commercial success, and strives to incorporate this fundamentally in their Interior design service which covers all sectors of hospitality design; Bar design, Restaurant design, QSR, Cafe Design and Hotels. Check out our ‘easy to use’ services at
w w w. d o v e r d e s i g n . c o m
INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens. These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range. Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim. Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.
For a full brochure with specification and production capacity details please call 01895 272236; email email@example.com; www.equipline.co.uk; www.beechovens.com.au;
Stricter health and safety regulations expected in hotels following lockdown says specialist As we enter the third national lockdown in the UK, an environmental health and safety expert has indicated stricter regulations are expected to be necessary for the hotel industry as consumer safety expectations have risen following Covid-19.
Having been dramatically impacted by travel restrictions hotels are also beginning to turn their attention to other revenue streams and, as such, a focus on food and beverage services have increased, therefore food safety will now become an even more pivotal part of their offering. Research demonstrates that one in five people aren’t intending to eat out in the foreseeable future, and there is now more prominence surrounding the awareness of food systems issues. With that in mind, it is clear that customers are seeking stricter food, health and safety regulations from the industry in order to resume their usual habits of eating out. Kirstie Jones, an environmental health expert at Navitas Safety, a single destination for safety within the hospitality industry, explains the changes that we can expect to see in the not-too-distant future. “When life returns to a level of normality, gone will be the days of self-serving buffets as customers will visit hotels and restaurants as a treat, or for a special occasion, and will therefore expect an experience and a level of high-quality service.
“Not only that, but self-service buffets are also high risk in terms of transmitting viruses, such as COVID-19. Minimising contact is key to preventing spread, so removing help yourself style offerings in favour of table service is a far safer option, and much easier to manage stricter cleaning regiments.” Telling of the need to adapt and create new experiences for customers, Kirstie says that the impact of the pandemic has shaped new opportunities in the hospitality space. “Experiential restaurants and more luxurious in-room catering services will soon be fully embedded within hotel premises, becoming a much better representation of their complete offering and providing hotels with an additional revenue stream. “We predict that hotels will not only be seen as a place to stay, as their food and beverage offering will be as much of a draw. “Customers will choose to stay at hotels because of the restaurant facilities they have on site or even visit the hotel
just to go to the restaurant itself. It will be a truly exciting time for the hospitality industry.”
all restaurants will need to conduct quality food hygiene checks for each and every order and guest.
Hospitality has needed to adapt to the newfound digital needs of the industry and whilst hotels are currently only in operation for keyworkers and work purposes, customers are only able to receive their food via a prebooking room service.
Offering a free downloadable Hotel Inspection Checklist, Navitas Safety are keen to provide help where possible to benefit hotels to operate safely when meeting harsher health and safety measures within the hospitality industry.
Kirstie said: “When businesses were able to open and serve food earlier in the year, they adapted to the need of technology in the form of online menu’s, in-app ordering and the use of QR codes. “Not only has this made the experience a much safer and hygienic one, but it has also streamlined the working process for staff and the business by improving efficiency and eliminating the risk of human error. It also means that the food being served, and its allergen listings are more trackable.”
“Customers are becoming more aware of food ratings and their attitudes are changing when it comes to living in a post-COVID world, they first and foremost expect greater transparency and safer systems,” said Kirsty. “The checklist ensures Hotels meet all inspection criteria as well as keeping them ahead and in control so that they continue to meet legislation.” Download Navitas Safety’s free hotel inspection checklist today.
Today, restaurants are no longer able to batch cook or prepare food as they were before. Rather, food is being prepared and cooked at the time of order, meaning that PAGE
A New Concept in Professional Kitchen Design
HIZONE puts the chef at the centre of attention by providing them, and their team, with the perfect professional environment. The range bridges the gap between front and back of house, creating a theatre kitchen which becomes the heart of the restaurant. 20 PAGE Catering Equipment
Created by world renowned designer Antonio Citterio, in partnership with an Italian refrigeration specialist, HIZONE is the embodiment of a no-compromise vision for an innovative professional kitchen system. The HIZONE range consists of refrigerated cabinets, counters and blast chillers as well as matching ambient cabinet, counter and shelving solutions. HIZONE allows designers to create an entire kitchen from one source, ensuring the highest levels of efficiency, usability and space optimisation. The refrigerated models in the HIZONE range feature an intuitive touchscreen controller, soft-close reversible doors, integrated LEDs which can be adjusted for both intensity and shade, 304-grade stainless steel internals and are available in a choice of finishes – including a unique fingerprint resistant stainless steel.
The integrated monoblock refrigeration system has been designed to deliver total reliability and performance, it uses the most advanced technologies available to make the work-environment both quiet and comfortable. Features such as EC fan motors, variable speed inverter compressor, 80mm thick insulation, 5-chamber door seals and natural refrigerants are all standard. The standout product of the range is the Multimatc which combines blast chilling/freezing, vacuum packing, chilled/frozen storage, controlled thawing, proofing and even slow cooking in a single cabinet that takes up less than one square metre of kitchen floor space. All products are 100% designed and manufactured in Italy where artisan dedication to detail has been combined with the pursuit of refrigeration excellence. HIZONE are currently accepting trade applications from premium commercial kitchen and refrigeration specialists in the UK, to register your interest contact firstname.lastname@example.org HIZONE is exclusively distributed in the UK by Capital Cooling Refrigeration Limited.
Contact Information Telephone: 0800 999 8599 Email: email@example.com Web: www.hizone.co.uk
Catering Equipment PAGE 21
Gaggia: Coffee As It’s Meant To Be Gaggia’s Iconic Professional Coffee Machines Are Now Available In The UK The desire to make the perfect espresso - that is the raison d’être of one of Italy’s most iconic coffee companies. It was during the ’30’s, amidst the unmistakable hustle and bustle of Milan, that ‘Italian Coffee’ as we know it was conceived... Achille Gaggia, a barista, has a light-bulb moment: to build a coffee machine that doesn’t use steam, but rather a revolutionary piston mechanism that pushes water through coffee at a high temperature. He worked diligently to realise his vision and ultimately create what Gaggia considered to be the perfect espresso. Little did he know that his success heralded the modern Italian espresso era. Since that fateful day in 1938, across Europe and from the US to Australia, the most state-of-the-art cafés have served an infinite number of cups of espresso made on a Gaggia machine. Gaggia’s process suddenly made coffee ‘cool’. By the end of the ’40’s, Gaggia machines were installed in many an Italian home. By the 1950s and 60s Gaggia machines were a staple in high street coffee bars, capturing the vibrancy and energy of the time. UK coffee aficionados can choose from a range consisting of both traditional and super-automatic machines, each aimed at a specific sector of the
marketplace, as Evoca UK’s Sales Director Craig Jukes explained. ‘The driving force behind our new machines is the desire to offer baristas a choice of innovative machines that not only allow them to craft an espresso that Achille Gaggia himself would be proud of, but also enable them to work with increased efficiency.’
soft light of its LED profiles and in its evocative backlighting. The machine has a touch screen and a push-button panel in connection with each brewing unit to allow complete customization of the brewing parameters and rapid, intuitive selections. It is a machine created to satisfy the needs of the most demanding market.
Among, the new Gaggia machines are La Reale, La Radiosa and La Giusta. The machines are manufactured in Italy in the group’s factories and with such names, there’s no doubting that espresso coffee is still considered an Italian experience the world over.
La Giusta is more classical, reminiscent of the original company style in its use of metallic materials and its attention to detail, which combine to create a product of undisputed robustness. A backlit rear logo and front push-buttons combine elegance with functionality.
Jumping forwards to the 2020s and the Gaggia professional range still bears all the hallmarks of Italian style. La Reale and La Giusta were designed by the Bonetto agency. Most noted for its excellence in automotive design, Bonetto also has a huge experience in the coffee sector. They’ve created machines that have a refined and charming style. They look modern, but at the same time, they pay homage to certain stylistic elements that typify the ‘mythical’ fifties, that arguably were the heydays of Italian chic.
La Radiosa is an innovative superautomatic professional machine, with a high-definition 10” touch screen for beverage selection. Framed by LED profiles that create unlimited combinations of colours according to the user’s wishes, La Radiosa is equipped with a brewing unit that perfectly delivers both quality espresso and those larger beverages particularly appreciated by UK consumers. A brand-new fresh milk delivery system, (EvoMilk), allows the preparation of hot and cold foamed milk-based beverages, always with excellent results.
Top of the range is La Reale. It is unique; entirely designed by light. This can be seen not only in the shimmering reflections of its copper and steel bodywork, but also in the
‘The name of Gaggia carries similar international kudos to that of ‘Ferrari’ or ‘Gucci’’, Craig said. ‘As a premium brand, there can be no compromise on quality. Having said that, each of these machines offers considerable cost-savings over comparable ‘competitive’ products. Our aim was to bring the production of the best possible coffee within the reach of the typical independent coffee shop, of the sort that is constantly appraised by consumers entirely on the quality of drinks delivered. We’ve achieved that. Purchasers have compared the machines’ capabilities with other products and they’ve found that they can make considerable cost savings without any compromises on quality.’ Evoking a bygone era, but with a strong focus on contemporary needs, relaunching the brand brings Italian style and panache to cafés in the UK.
22 PAGE Catering Equipment
Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit. Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene. Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often. Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements. Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs. Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps
to ensure the results are completely hygienic, as well as freeing up staff for other tasks. To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes. Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid. “Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically. Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.” Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email firstname.lastname@example.org.
Catering Equipment PAGE 23
Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees. The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream. Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running. “Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.” The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20th March. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.
The offer of free software comes as Access Hospitality announced it is also focused on giving operators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal. For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542 or email@example.com.
Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak. The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers. Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group. Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers
in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders. “At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.” The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media. PAGE
Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire. In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.
The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated
Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.
The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda. Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the
London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences. As well as picking up Tilda’s biggest Salon Culinaire prize to date – an
all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice. Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!” The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal. Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes. Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice. To learn more visit www.tilda.com/ professionals/article/make-menuwork. The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale. With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit www.tildafoodservice.com PAGE
INVEST IN YOUR PREMISES NOW IF YOU CAN With the hospitality industry taking a massive hit with the Coronavirus pandemic putting countries around the world into lockdown, Dorset-based Broadview Shading Solutions has revealed that some restaurants and cafés are taking advantage of the quiet time to improve their establishments ready for the Summer season..
28 PAGE Alfresco Dining & Outdoor Solutions
“We know that these are challenging times for businesses, more so for those in the hospitality sector, but we have seen a number of clients enquire about our outdoor shading solutions so they can maximise their outside space to be used all year round” explains Ian Pratt, Director at Broadview. With a wide range of products including outdoor pergola systems from highly reputable manufacturer Brustor, umbrellas and parasols, as well as manual or motorised awnings and canopies, Broadview has transformed the outside dining and seating areas for a number of the South’s most prominent businesses including The Sandbanks Hotel, Chichester Yacht Club, the NED Hotel and Rick Stein restaurant in Barnes, London. The most recent addition to their range of products is frameless sliding glass, which thanks to their appointment as the UK’s official dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions, means they can offer restaurants and cafés highly attractive yet simple to use sliding glass systems that can act as wind resistant dividers with no awkward
vertical frames that might spoil an otherwise stunning view. For those businesses that can afford to invest in their premises at this time, there can be no better investment than creating a visually stunning space that also increases covers and can be used 365 days a year. And with the UK ready to party and socialise like never before when we come out of the current situation, establishments will want to be in the best position to take advantage. “As in any time of crisis, those businesses that bury their heads and panic are likely to end up worse off, while those that can make the best of a bad situation will come out on top”. 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.
To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit www.outdoor-shading.co.uk
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
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