RESTAURANT
UPDATE
The latest news, products and services from the restaurant industry, for the restaurant industry January 2019
Special Feature on Alexander Rose’s popular “Fresco” dining collection see pages 18-19
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UPDATE
Wagamama employees set to share £4m bonus pot following sale
Wagamama employees are set to receive bonuses of up to £2,000 when its acquisition by the Restaurant Group is completed.
Silk Rd goes fourth – restaurant to add to evergrowing portfolio with fourth site in two years
It’s understood that a £4m bonus plot will be shared among staff who have been with the company for more than a year, with head chefs and managers set to receive £2,000 and waiting staff £1,000. The move comes after Pret a Manger gave its staff £1,000 bonuses on the completion of its sale to JAB Holdings earlier this year and is said to have been spearheaded by outgoing Wagamama CEO Jane Holbrook. The owner of Garfunkel’s, Frankie & Benny’s and Chiquito will purchase 133-site Wagamama in a deal that values the company at £559m. Shareholders have approved its purchase last month with about 60% voting in favour. The acquisition is expected to complete by the end of the year.
Silk Rd is gearing up for its busiest year yet in 2019 with expansion plans that will see the restaurant launch on Liverpool’s Hope Street, opening its fourth venue in just two years. The new venue addition comes after a prolific year for owners Chris Williams and Javier Mellado who already have a trio of restaurants in Heswall, Liverpool City Centre’s Beetham Plaza and Bramhall.
Following the success of Silk Rd’s first site launch in July 2017, the business duo have welcomed approximately 70,000 guests to their restaurants and employed over 100 people across the North West. Chris said: “We’ve been fortunate enough to enjoy a successful year with Silk Rd that has afforded us the option to expand across the North West with locations in Wirral, Liverpool and Bramhall and our ambitious plans don’t stop here. Although 2018 has been exceptionally busy for us and has seen us open a further two sites and expand into a whole new city, next year is about continuing our growth and we’re excited at the prospect of opening yet another location for our diners to enjoy. “We can’t wait to welcome in the new year with a fourth restaurant under the Silk Rd brand. Liverpool has a thriving food and drink scene and since we launched in 2017, we always planned on having a dominant presence here and it’s incredibly rewarding to see our goals come to life. Having already established ourselves in the heart of the Business District, we have set our sights on the more bohemian Hope Street, which has an upmarket yet contemporary vibe that we feel suits our concept perfectly.” Taking inspiration from the Silk Road trail, which spans three continents from the Pacific to the Mediterranean, the restaurant brand serves up authentic cuisine in the form of small plates and tapas. Javier added: “As well as constantly planning for growth, we’re also exploring new ways in which we can improve our service and will be looking to add new, exciting additions to our menu in the coming months. Although we have built a loyal customer following in the region, we are always eager to welcome new faces and by opening in Hope Street we hope to see new customers as well as returning customers who want to enjoy a different take on our restaurant. Keep your eyes peeled and watch this space!”
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Dover regeneration scheme welcomes two new casual dining restaurants Two new independent restaurants are giving a boost to casual dining at St James Dover with both opening in Dover for the first time. American-inspired kitchen and bar, Hancock’s, and dessert parlour, Kaspa’s. Dover’s new retail and leisure development, owned by Legal & General Investment Management Real Assets, is the result of a project investment of £53.25 million. Hancock’s American Kitchen & Bar will offer traditional dishes from the US southern states, while visitors to Kaspa’s will enjoy the world’s favourite hot and cold desserts under one roof. David Chick, Director of Hancock’s Restaurants, said: “Echoing our community ethos, St James Dover is a natural choice for our family-owned business to open its seventh location. Taking inspiration from the mix of dishes
which best reflect America’s eclectic larder, we provide a great destination for residents and visitors alike to enjoy, whether it be for brunch, lunch, dinner or a special occasion.” Hancock’s and Kaspa’s join existing casual dining operators Nando’s and Costa Coffee, as well as the recently-opened Burger King. The diverse leisure offer includes a six-screen Cineworld and 24- hours-a-day Anytime Fitness gym, as well as a 108-bed Travelodge and a 445 space car park. Azhar Rehman, Founder & CEO of Kaspa’s Desserts, said: “Our aim is to change the way that people view desserts. We strive to create an environment in our parlours where enjoying our exciting and extensive menu with friends and family is an unforgettable experience. We very much look forward to welcoming new customers at St James Dover.” The development is located on the A20, the main road leading to the Port of Dover. The port saw some 11.7 million passengers, including 200,000 cruise passengers, travel through in 2017. In addition, Dover is the busiest passenger ferry port in the UK, and the second busiest cruise terminal in the UK, over 650,000 tourists visit the town each year, especially to see the worldfamous White Cliffs and the Castle. In attracting customers, retail and leisure brands and visitors to the town, St James Dover has been a catalyst for the regeneration of the town as a whole. Additional investment into the town by Dover District Council and others, including a redevelopment of the waterfront, will further increase the town’s vibrancy.
Mike Robinson to open the Woodsman restaurant in Hotel Indigo Stratford-upon-Avon Mike Robinson has announced he will open the Woodsman restaurant in Hotel Indigo, Stratfordupon-Avon, in spring 2019. The co-owner of the Michelinstarred Harwood Arms in Fulham has said the restaurant, which sits within the 15th-century building, will showcase his passion for British produce and sustainable wild food. Robinson will take the position of executive chef working with head chef Jon Coates. A wood-fired oven and charcoal grill will be a focal point of the restaurant allowing diners to watch the chefs prepare British deer, wild boar, beef and Hebridean lamb.
Signature dishes will include Cotswold fallow deer pavé and ‘suet pudding’ peppercorn sauce, as well as slow-cooked and glazed shoulder of roe deer, Vicars smoked bacon, caramelised turnips and black pudding with smoked bone marrow. Coates said: “I wanted to design a menu and service style that creates an atmosphere I would want to experience myself. I’m excited to return to a traditional, rustic style of cooking that creates hearty dishes that bring people together.” The Woodsman will also house an on-site butchery and all deer will be directly sourced from Robinson’s venison business, Robinson Wild Food.
The restaurant will incorporate a tapestried feasting room with long central table and butcher’s blocks, allowing whole carcasses to be served in front of guests. Robinson and Coates will also oversee the Falcon, the hotel’s tearoom, which is set to open in April 2019.
Industry News PAGE 5
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Alcohol Facts Suggest £50,000 Spent On Booze In Lifetime Recently the charity Macmillan Cancer Support noted that
based around alcoholic products. We found out several
the average Briton spends around £50,000 on alcohol
interesting points you might be interested in:
products within their lifetime. The alcohol facts were conducted by Onepoll and included the surveying of
One such fact is that the longest bar in the world is 684
2,000 over-18s, who’s averages were in the hundreds
feet (roughly 208.5 metres) long, and exists within the
per year. The average spent by women in Britain was an
New Bulldog in Rock Island in Illinois. Such a bar is surely
average of around £678.60 per year, compared with the
able to serve a number of patrons, and house quite a few
average for men, which was around £934.44.
bartenders too! You may also be interested to know that on average it takes 600 grapes to make a bottle of wine,
With the discovery of this spending information, we
and that a 34 minute run would be needed to burn off
wondered what other interesting facts there were
the calories in half a bottle of 13% red wine.
Health Labels Onto Alcoholic Drinks A group of MP’s are being urged to place health warning labels onto alcoholic drinks. The All-Party Parliamentary Group on Alcohol Misuse has expressed their feelings that all alcohol should have health warning labels – just like tobacco products. The group has outlined that tobacco products have health warning labels, food and soft drinks have nutritional information on whereas alcohol often only states the percentage proof and units. The groups strongly feel that a simple answer to alcohol harming the body could be adding Health Labels onto Alcoholic Drinks. As well as placing these warning labels onto the products, the group are also fighting to lower the drinks drive limit and introduce a mandatory minimum price for each unit of alcohol. Conservative MP Tracey Crouch, chairwoman of the All Party Parliamentary Group on Alcohol Misuse, said: “The facts and figures of the scale of alcohol misuse in the UK speak for themselves – 1.2 million people a year are admitted to hospital due to alcohol; liver disease in those under 30 has more than doubled over the past 20 years and the cost of alcohol to the economy totals £21bn. What are your thoughts’s on these health labels? Do you think they will make a difference or do you believe it’s a way for the government to say they are tackling the problem?
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Brits spending more on nights out but going out less often Brits are spending 8.9% more on a night out than they did a year ago, but are going out less often, according to the latest Deltic Night index. Average spend has reached £67.05 with increases seen across food, transport, entry fees and in-venue drinks. However only 53.9% of people are going out at least once a week, down from 60.1% a year ago. The index also asked consumers about how safe they felt on a night out with increases in public transport late at night, street lighting and a greater police presence all cited as measures that would increase revellers’ feeling of security. However 55.6% of respondents said they considered themselves to be most responsible for their safety when out. Peter Marks, chief executive of the Deltic Group, commented: “We know safety is a key priority for both operators and consumers, and we have always worked with all local stakeholders to ensure this is the case. But this data shows that there is an opportunity for operators and local authorities to come together to help create an environment that feels even more safe.”
Serving up success: Simon Rogan on his first year as Bocuse d’Or UK president After almost three decades, chef Brian Turner has handed over the mantle of Bocuse d’Or UK president to Simon Rogan. Vincent Wood talks to the new president on his first year in the job Simon Rogan is sitting in his sparsely decorated and newly one-starred Roganic in London – 450 miles from Lyon and a million miles from the starched white world of classic French cuisine. Rogan has made his name by paying homage to ingredients with as little tampering as possible, and next month he will lead the charge mentoring the UK team as they compete in the world’s toughest culinary competition, where tradition stands above all. “I’m getting bombarded with videos and pictures of all these unbelievably elaborate concoctions – obviously, being a man of ‘less is more’ concept restaurants, this is an eye-opener to me.” Bocuse d’Or began in 1987 as what is claimed to be the first international live cooking challenge and quickly gained a reputation as the most prestigious gastronomic competition in the world – albeit one that leans near-exclusively towards a French style of cooking. While there have been upsets – team USA are the current reigning champions – of the 16 competitions so far, seven have been won by France. The UK, meanwhile, has never picked up a medal. Rogan may not be the first chef to come to mind when considering the classical techniques displayed in Bocuse d’Or, especially considering the modern, minimalist plates he has made his name with at L’Enclume in Cartmel, Cumbria, and Roganic. However, this year’s main dish, a chartreuse, took him right back to his teenage years, working as an apprentice at the Rhinefield House hotel in Brockenhurst, Hampshire, under a 12-year veteran of the Savoy in London. He says: “It hasn’t always been about modern cookery for me. I had a very thorough classical grounding, so all these little things – all these garnishes and intricate colourings and products – have sort of been thrust into my face again.”
Getting trashed with the Lexington chefs
With sustainability top of the news agenda, the attention is firmly on waste and what the food industry is doing about it. Katherine Price learns how Lexington Catering has made dealing with waste a priority through its Trashed brand Some 1.9 million tons of food is wasted by the food industry every year in the UK and approximately one third of food produced worldwide is wasted and sent to landfill. It is estimated that if onequarter of food wastage globally could be saved, it would be enough to feed 870 million people. At the same time, concerns are being raised regarding overfishing and the environmental impact of meat production, as well as whether supplies will be able to meet the demands of a growing population. There are chefs leading the way when it comes to food waste innovation – Doug McMaster’s ‘zero waste’ Silo in Brighton; Adam Handling’s Bean & Wheat café in London, which utilises offcuts and byproducts from his finedining restaurant, the Frog. And Dan Barber’s WastED pop-up last year at Selfridges’ rooftop restaurant in London attracted chefs from the likes of Gordon Ramsay and Marcus Wareing to Tom Kerridge, Pierre Koffmann and Raymond Blanc, elevating waste and leftovers to fine-dining levels. When it comes to catering, Lexington Catering is pushing the food waste agenda by making it the headline of its latest company chef competition, with the intention of making it a permanent part of its offering across its sites in London.
Industry News PAGE 7
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flash Food safety in a
MM7000 Combined Temperature Monitoring System
Imagine instantly recording the temperature of everything in your kitchen: fridges, freezers, ovens, food deliveries - even an individual burger or plated meal. All in a flash - no need to write anything down or input data into a tablet, just zap a barcode and move on. Add to this, the security of knowing you will receive instant alerts to out of temperature events across multiple sites, and you can begin to see the potential of this innovative food safety solution for restaurant chains everywhere.
the system easy to manage and integrate. Its modular approach, involving interchangeable temperature probes, is suitable for all commercial kitchen applications – from sous vide cooking to cold store monitoring and goods-in.
The MM7000 system is already proving popular with some leading hospitality brands. Upscale hotel chain, Radisson Blu, has installed it at 12 of its London hotel restaurants.
The MM7000 Combined Temperature Monitoring System from TM Electronics (TME) offers integrated paperless spot checks AND 24 hours monitoring by pairing handheld barcode scanning thermometers with fixed wireless radio monitors. Temperature results can be tracked remotely across a number of sites, with problem temperatures communicated via Bluetooth or radio signal both on-site and off-site by on-screen prompts, audio visual alarms, text and email.
Is the system affordable?
Radisson Blu Central Maintenance Manager, Imtaiz Ahamed says:
How does the system compare?
TM Electronics (TME) +44 (0)1903 700651 sales@tmethermometers.com www.tmethermometers.com
Other paperless recorders still rely on screen input, increasing time, cost and the potential for human error, plus their pre-set menus don’t offer the flexibility of personalised barcodes. Barcodes are universal, free and easy to produce, and can include high/low alarms and onscreen prompts. Unlike their competitors, TME’s barcode thermometers also record with or without a Wi-Fi. What about versatility? O p e n s o u rce s of t w a re a n d compatibility with commonly used office database systems makes
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Depending on the size of the operation, costs can be as low as £450 per site for a fully integrated system. TME’s MD, Tom Sensier: “Our paperless system records not only the date and time of every temperature test but also the exact identity and location - whatever and wherever it is. Pair this with a powerful network of radio transmitters and fixed sensors and you have the ultimate in temperature due diligence.”
“Now we can track all temperatures from one location – daily spot checks and 24 hour monitoring. All records feed into one system so it’s much easier to keep on top of everything. We can resolve food safety issues more efficiently too. Alarms in each kitchen ensure chefs knows immediately when there’s a problem - like a fridge door left open - plus we get text warnings off-site so staff can be alerted remotely too.”
Service with a smile as Fracino further bolsters customer support Espresso machine manufacturer Fracino is demonstrating its commitment to front line customer service with the appointment of service administrator Callum Halpin. The company’s dedication to developing its employees to deliver a top class service is also reflected in the recent sales team expansion where two new roles have been created to meet growing demand. The Service and Sales departments liaise with, and support, Fracino’s growing customer and distributor network nationally and internationally as the manufacturer continues to broaden its global reach. With exports now making up almost 30% of total sales, growth in international trade includes the appointment of distributors in countries including Taiwan, Antigua and Barbados. Always punching above its weight, the business is a champion of British manufacturing and improving industry standards. Global sales manager, Peter Atmore, shapes strategic decisions as a board member of both Made in Britain and the B eve ra ge S t a n d a rd s Association – the
Switched onto customer service: l to r Callum Halpin, Mandy Bains, Fracino MD, Adrian Maxwell and Louise Clarke.
latter which endorses best practice through training, education and networking. Said Fracino MD, Adrian Maxwell: “Giving our customers and distributors a consistently great experience chimes with our values and ethos.
revolutionised our production processes to add even more value to our customers and distributors.” Producing over 5,000 machines annually and
exporting to 70 countries, Fracino’s products include bean-to-cup machines, hand fill machines and traditional machines and associated equipment. www.fracino.com
“Equipping our team with the skills and tools to do this is instrumental to our ongoing investment programme which has PAGE
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How restaurant technology feeds the 7 trends that will shape dining in 2019 There might be an air of gloom hanging around the UK economy as we edge towards Brexit – but at least predictions for the restaurant trade are fairly upbeat. It’s been estimated that foodservice visits could rise by a huge 93m in 2019 as consumers continue to spend their hardearned cash on food. And with UK employment at a record high, and wages rising at the highest rate in a decade while interest rates remain low, diners certainly have cash in their pockets. So what are the 7 trends that will shape dining in 2019 – and how will restaurant technology feed into them?
1. Feed me now Signs are that diners are not eating out as much in the evening, and not so formally – but that’s not to say they’ve stopped eating out. Instead, there’s going to be steady growth in sharing breakfast and brunch – and lunch will continue to be a big market, rising by around 2%.
By Luis De Souza, Chief Executive of NFS Technology Group
2. Hi, robot The combination of mobile technology, millennial diners and restaurant technology is making a huge difference in the way restaurants deliver personal interaction. Younger guests can prefer messaging to emails or calls, so many restaurants seeking their business will exploring chatbots in 2019. The technology is already in place – look at how Open Table integrates with Facebook Messenger. It means people chatting about dinner plans on Messenger can be booked into your restaurant by a helpful bot.
3. Hey, Alexa – deliver more business
For these busy and time-constrained guests, speed of service will be paramount.
Thanks to the arrival in homes of Alexa, the Google Home Hub and Facebook’s smart speaker, voice searches are on the up - ComScore reckons that by 2020, they’ll make up 50% of all searches.
Outlets with restaurant technology will benefit from quick ordering by tablet – payments can also be taken at tableside, making the experience swift and seamless.
The potential for restaurants is enormous; imagine your customer hearing your ad on Spotify at dinnertime and immediately placing an order or book a table, with restaurant technology available 24/7 to handle the incoming business.
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7. The ethical eater Veganism has gained enormous ground in 2018, and will be persuading many UK restaurants to tweak their menus in the coming year. But vegan or not, ethical food production is high on the agenda for both diners and chefs in 2019. Diners will want to know that restaurants are keeping food waste to a minimum – and chefs will know clever stock control is also directly linked to a healthy bottom line.
The technology will also open up a whole new world of business in 2019 for restaurants who will be able to offer delivery for the first time.
4. Allergy awareness
As with labour, restaurant technology reports can create ideal conditions for good stock control, identifying best-selling dishes so stock is correctly ordered, and allowing chefs to control dishes down to ingredient level.
This is the trend no-one wants – but with food allergies on the rise, it’s estimated that around 10 people will die in the UK in 2019 because of a bad reaction to an ingredient. For chefs designing dishes, restaurant technology can be an incredible help. For instance, a technology partnership between NFS’ Aloha restaurant management technology and the Kitchen CUT F&B management platform provides help in areas ranging from cost control to ingredient selection and allergen warnings.
5. Sooo casual… Casual dining has been a huge trend in hospitality for several years, with many customers opting to take no more than 45 minutes over their meal. For the fast and casual markets, restaurant technology is providing an incredible tool, integrating with self-service kiosks and kitchen automation. So diners can order, pay, eat and go – and you’re ready for the next customers.
6. The incredible shrinking labour pool This another one of those trends people aren’t too keen to think about. But there’s no doubt, labour is getting short. In fact, it’s estimated by analysts KPMG that around 75% of serving staff in the UK are of EU origin. Thanks to Brexit, many have already left, and that’s set to continue. Meanwhile, the scarcity of skills and availability is driving up wages – it’s an uncomfortable combination. Where restaurant technology helps is in capturing data that helps restaurateurs match staffing levels to the peaks and troughs of trade, so good customer service is always maintained but costs are kept under control. Comprehensive reports reveal the busiest times – and the technology also uses the data to provide forecasts that inform planning decisions.
So - good luck in 2019! It’s going to be a rollercoaster ride for the UK restaurant industry, we know - but those who make the most of technology to streamline their operations will be well-placed to survive the ride. The benefits of good software were demonstrated recently when two of our restaurant technology clients, Honest Burger and Dishoom, won Best Restaurant Operator in a national award scheme. Don’t have restaurant management technology yet? Make it number one on your resolution list for 2019 – and get ready for a year no-one is going to forget. * To find out more about restaurant management technology, visit www.nfs-hospitality.com
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The hotel is literally a few minutes’ walk from th station and easy to find with the entrance right o
W
hen you first arrive at La Suite West, from the outside it has the air of an elegant London home. However, as you enter the reception it is decorated to a very high standard with a modern Asian décor theme created by Anouska Hempel, famous for her interior designs. The glowing fire and seating along one wall as the centre point gives the room a lovely homely feel. The staff were helpful and efficient on the reception desk with welcoming fruit for your refreshment. There were lifts available for easy access to the rooms. From the front you wouldn’t imagine how large this hotel is but it sprawls to accommodate 80 rooms. The room from the first impression is luxurious with its design, with a mixture of dark wooden slatted doors / window shutters and its clean white walls. The bed was very comfortable and the beautiful marble bathroom equipped with bathrobes and slippers, even though you don’t really need them with the heated floor. There was a large safe available, large enough for a laptop, and also a table and chairs to cater for a working trip.
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As you investigate further it has state or the art technology. The unit at the bottom of the bed houses a large flat screen TV which rises on a remote control for your comfortable viewing from the bed. Also if the purpose of your trip is site seeing London, then a phone is provided to assist you with information and directions at no additional cost. Wifi was good everywhere we went in the hotel.
he Bayswater Tube on the corner. The breakfast was cooked perfectly and catered for all tastes. This includes special dietary requirements with a whole range of different types of milk available. If you are Vegan, vegetarian or need gluten free this is the best hotel I have seen to provide for your needs. The best of all was the Afternoon Tea especially for the Vegans amongst us. This was obviously a very popular event as you need to book, which you can do online in advance, as the restaurant just filled up so quickly. For the warmer days there was a terrace, for tea in the sun outside. There was also a fitness centre to unwind with a bit of exercise after your busy day in the City. Or if you prefer a less active approach, in room Spa and beauty services, including a whole range of massages, hairdressing, facials and manicures to name but a few, can be booked The whole hotel was very clean and well-kept and will stick in your memory as just a little bit different from the rest and special.
La Suite West PAGE 13
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Liverpool v Man Utd Sunday 16 December, 4pm Premier League
Derby v Nottingham Forest Monday 17 December, 7.45pm Sky Bet Championship
Arsenal v Tottenham Wednesday 19 December, 7.45pm Carabao Cup Quarter Final
Wolves v Liverpool Friday 21 December, 8pm Premier League
Watford v Chelsea Rangers v Celtic Wednesday 26 December, 7.30pm Saturday 29 December, 12.30pm Premier League Scottish Premiership
Man City v Liverpool Thursday 3 January, 8pm Premier League
Also, live action from
World Darts Championship 13 December - 1 January
Call 08444 174 655 to get the best deal for your venue
Statistics quoted refer to content shown on Sky Sports channels between 1/12/18 to 03/01/19 and are correct at the time of print: 10/12/2018 and may be subject to change. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge.
JANUARY FURNITURE SHOW HAS NEW CONTRACT TRAIL
Along with requests for more beds, more accessories and more lighting at the January Furniture Show (JFS), the organisers also received many requests for companies who supply contract furniture and furnishings to be identified. The organisers listened and acted. JFS in 2019, which takes place at the NEC in Birmingham from 20th-23rd January 2019, will introduce its new Contract Trail. It is the last piece of the jigsaw puzzle to fulfil all of the major requests received from visitors and it will identify all of the 170 exhibitors who either regularly, or occasionally supply contract orders.
given the large number of contract suppliers that we have among our exhibitors.”
On arrival at the show visitors will be able to collect a handy fold out map, which identifies the contract supplying companies in each hall. The Contract Trail will also available on the JFS website in advance of the show, making it easy for buyers to plan their stand visits in advance.
Across the board in upholstery, cabinet, beds, lighting and accessories there are both UK and International suppliers who are fully apprised of the particular requirements of supplying contract and interior design orders. Many of the main contract suppliers are also leading names in the UK furniture industry including Duresta, Whitemeadow, Furlong Flooring, Firstlight Products, Baker Furniture and Kelston House International. Leading international companies including Weimann, ALF UNO S.p.a. and Hartman are also on the Contract Trail list.
Show Director Cleere Scammell said of the Contract Trail, “It is important that we give our buying visitors as much useful information as is feasible, to make their visiting time at JFS as productive as possible. Adding the Contract Trail was an easy decision given the number of requests we received for the information - and
Other new initiatives introduced at JFS in response to visitor requests include the new lighting sector – LIGHT, which features both UK and international companies showing everything from garden lanterns and bedside lamps to futuristic LED lights and statement chandeliers. BEDS at JFS brings together the largest number of bed
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companies ever seen at the show and will contain every kind of bed and mattress type available in the UK, with options for every budget level. Finally the space for accessories has increased by 20% with new exhibitors and some regular exhibitors taking extra space to show their abundant collections. To register to attend JFS and so see the full list of companies on the Contract Trail please go to: www.januaryfurnitureshow.com
Source new products, discover fresh trends, and meet 100s of suppliers at the UK’s biggest furniture show. Make yourself at home at the industry event of the year.
Register now at januaryfurnitureshow.com
RESTAURANT
UPDATE
Special Feature on Alexander Rose’s popular “Fresco” dining collection
Alexander Rose has been stunned by the response to its brand new collection of dining options for the coming 2019 season. Simply titled “Fresco”, the range offers a unique blend of comfort and practicality that has proved very popular with restaurants, cafes and bars both in the UK and even further afield. Fresco was designed right here in the UK, as part of Alexander Rose’s biggest ever product launch this year. Fresco is just one of a huge new range of furniture that has been launched to celebrate a quarter of a century of supplying fine outdoor furniture to both commercial and domestic settings. With this 25 year history of supplying commercial furniture throughout the world, Alexander Rose have collections to suit every requirement and the knowledge and experience to deliver their promises. The lightweight Fresco collection is crafted from sturdy aluminium frames which are then coated in a premium quality powder to protect against the elements. These are then matched with a range of tops in your choice of premium Roble wood, durable HPL in sand or grey colours to match the frames or even with a modern slatted aluminium finish. Combining outstanding design with the very best in modern materials, Fresco offers a myriad of options to ensure the perfect fit for any outdoor dining area. Chairs are available in solid or sling varieties, and the stackable armchairs all come with premium Roble armrests as standard. The low maintenance requirement of the aluminium makes this the perfect collection for the commercial environment – spills and stains simply wipe away and the triple powder-coating offered as standard makes the collection highly resistant to scratching.
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Fresco is available in a choice of eyecatching colours, and the optional cushions to match the frames are fully waterproof. This collection can therefore be left outside in all weathers. The entire Fresco range comes with a market-leading two year warranty for commercial premises, and Alexander Rose have an experienced UK-based customer service team for any aftercare queries. For commercial installations a dedicated account manager is allocated for each enquiry, who will happily visit your premises in person if required and can supply computer-generated images showing how the furniture will look in situe. Alexander Rose has a substantial UK warehouse located in the heart of Sussex, meaning that most orders can be filled within a matter of days from stock. For larger orders or bespoke designs, Alexander Rose owns its own factories in both Bolivia and the Philippines and works closely with a small number of other companies around the world who are able to produce its furniture to its own exacting standards. Alexander Rose is also launching many other new products in different woods, premium weave and metal this season – also pictured is the best-selling Ocean Weave range and a selection of Alexander
Rose’s commercial parasols. Commercial Sales Manager Katy Heasman commented “2019 looks set to be a record-breaking year for Alexander Rose, and we are very proud of how well the stylish new Fresco collection has been received.” From sun-bathed terraces to busy cafes, and from the UK’s finest hotels to classic British pub gardens, there is no doubt that Alexander Rose’s reputation for exceptional quality coupled with outstanding customer service is making it the supplier of choice for commercial installations throughout the UK and beyond. For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at www.alexander-rose.co.uk/commercial-furniture
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The Uniform Studio
Workwear at its Finest The Uniform Studio is an industry leader in providing beautiful, contemporary and hard wearing garments to the hospitality, hotel and retail industries. Based in West London, the business was born ten years ago having reacted to a gap in the market for ethical, thoughtful uniform design. “I like to think I’m designing an outfit that employees take pride in wearing,” Lois Hill, Creative Director, comments. “I love creating pieces that not only look and feel great but that also stand the test of time. “It’s important to myself and my co founder, Chris Meeten, that our suppliers share the same beliefs when it comes to environmental and ethical standards,” Lois continues. “We’re not interested in producing throw-away garments; we want to limit waste as much as possible and hope that we are achieving this by providing long-term uniform solutions.” Although her first love was designing bespoke uniforms Lois wanted to create a wider, more open approach to the availability of workwear. So in 2016 The Shop was launched offering affordable, high quality product in a variety of styles, fabrics and colourways. The comprehensive collection offers shirts, tops, trousers and waistcoats, designed as an integrated solution to workwear needs; a one stop shop for time poor customers not wanting to compromise on design, functionality or quality. Individual pieces are mutually complementary and carefully considered with colourways, styles and fabrics created to sit effortlessly well together. Shirts are available as fitted or more loosely cut with grandad collars,
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offered in gingham, pinstripe, white and chambray. The fit and design allow for a relaxed feel with plenty of movement for optimum comfort and can be worn either as a signature piece or under one of the beautifully crafted waistcoats for a highly defined, stunning silhouette. Tops are long sleeved with Breton stripes and can be teamed with tailored chinos and an apron of your choice. Take your pick from the ever popular Criss Cross Bib offered in charcoal linen, black or khaki cotton and indigo denim or perhaps the Utility Bib available in the same colours but with an additional Olive Green. Full length or waist down, each apron is designed to make the wearer’s life super easy with deep, angled pockets for pads / ipads and slim, narrow pockets for pens. Straps are adjustable for extra comfort. “The plan is to expand The Shop further in 2019 to include new styles and fabrics.” Lois concludes. “We take on board what our clients say and we respond to this demand. There’s so much more scope in workwear and I’m really excited to explore it.” https://www.theuniformstudio.com/shop
Uniforms designed for you
www.theuniformstudio.com info@theuniformstudio.com
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Yorkshire family businesses work together on smart new look for staff When a second generation fish and chip business wanted professional workwear for its team, it turned to sixth generation hospitality clothing specialists, Russums. Rotherham based Russums was approached by Mike Shaw from Shaws Fish and Chips of Dodworth and were asked for their advice about good looking, practical workwear for its team. Russums’ quality products and personal approach was one of the key reasons for the partnership, said Shaws Fish and Chips owner Mike Shaw. “Quality ingredients and outstanding customer service is what drives our business and we expect that from our suppliers too. “We are so committed to sourcing the best quality ingredients that we regularly travel to Iceland to visit the trawlers that we buy our fish from, and it’s important to us that the staff work wear looks as good as our fish and chips taste.” Russums sales and marketing manager, John-Paul Marsden worked with Mike to choose a stylish, contemporary look that was practical for use with hot fat: “We chose a smart, easy to wear chambray shirt with a dark grey tunic tabard wrap for the serving staff and white aprons for the fryers. Everything was hand made in our Yorkshire sewing rooms and was finished off with an embroidered logo.” Mike Shaw concluded: “We’re delighted with the bespoke uniforms that Russums made for us. “Nothing was too much trouble and John-Paul went out of his way to make sure that everything fitted perfectly and that the team were happy.” Sixth generation family business Russums is a leading supplier of clothing and equipment to the hospitality industry, supplying chefs and food service workers throughout the UK and Europe.
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Shaws Fish and Chips was the first business in South Yorkshire to sign up for the MSC Fisheries Standard that guarantees that Shaws only ever serve certified sustainable fish and chips.
plastic usage. It is also committed to promoting locally sourced produce and works with local suppliers including Yummy Yorkshire and Cannon Hall Farm Shop.
Shaws’ environmental credentials include the use of sugar cane husk take away boxes and the creation of an ‘Ocean Rescue’ poster that charts what the team is doing to reduce single
Russums employs over 50 people at its Rotherham headquarters that are home to its showroom, offices, sewing room and an industry leading embroidery department.
RK170
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//CATERING FOR ALL YOUR UNIFORM NEEDS. RANKS STOCKS A RANGE OF STYLISH AND HARDWEARING UNIFORM OPTIONS IDEALLY SUITED FOR THE HOSPITALITY SECTOR. QUALITY EVERYTIME. www.ranksent.com T: 020 8863 9993 sales@ranksent.com F: 020 8424 8887
RK103
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Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. Still a family owed company we pride ourselves on excellent customer service to back up some of the best equipment in its field.
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With our equipment installed in commercial kitchens the length and breadth of the United Kingdom we have put in place a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency, completing over 8000 service and maintenance visits a year. Purified Air export to over 28 countries around the world flying the flag for industry and innovation.
Tel: 01926 495 113 enquiries@bateman-group.co.uk www.bateman-group.co.uk
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Get a FREE no obligation quote NOW! Guest House & Hotel Insurance CLICK HERE Public House & Restaurant Insurance CLICK HERE Or contact James Moore on 01926 405899 or email james.moore@bateman-group.co.uk
Quote Ref: ESHOTWO The Bateman Group, 53 Smith Street, Warwick. CV34 4HU
John Bateman Insurance Consultants Ltd is authorised and regulated by the Financial Conduct Authority (No. 311378)
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Quicker & Smaller than a Microwave? Yes! Faster & (much) Cheaper than a Combi? Yes! Does it let you cook to Order? Yes! The reality when using the chefSTEAM is -
Just a few puffs and it’s ready! We really are talking just a few seconds...
Re-Heat Pre-Cooked Foods such as:
chefSTEAM from Raw foods such as:
Pouched pastas raviolis, tortollini, capelletti, agnolotti; long pastas - tagliatelli, pappardelle, spaghetti, vermicelli buckwheat noodles, rice noodles – rice and other grains, prawns & lobster tails plus other chilled seafood and all in just a few seconds…
FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks. VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy. SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!
Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There’s two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).
Call the Equip Line team on 01895 272236 or email info@equipline.co.uk to arrange a demonstration – we’re happy to bring a unit to you because, as the saying goes, seeing is believing.
JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures
Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).
01895 272236 equipline.co.uk 26 PAGE Catering Equipment
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
Tel: 01895 272236
www.equipline.co.uk
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As part of our awardwinning range of Wrapmaster dispensers we have launched the new Wrapmaster 3000 to support chefs who are working in a limited space. Adrian Brown, Managing Director, Cofresco Foodservice Designed for small, busy kitchens who want all the benefits of a large professional dispensing kit; the new Wrapmaster 3000 is just 30cm wide and has been developed for high volume users of film, foil, as well as baking parchment. The Wrapmaster 3000 is the latest catering dispenser to be updated as part of our ongoing commitment to chefs. 17% lighter and 28% smaller than its predecessor, it is now more portable and even easier to use and reload to meet the demands of a tough kitchen environment. With a new patented lock and key mechanism, the new dispenser offers is even easier to refill with genuine Wrapmaster rolls offering bar chefs
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quick and effortless dispensing to support a productive kitchen – as well as delivering a 25% cost saving. Every dispenser is rigorously tried and tested by chefs before it’s launched – and the Wrapmaster 3000 is no different. In a three week trial, it used 20% less cling film, 25% less foil and 25% less parchment compared to a cardboard cutter box. Less tangles means less waste and as a result is far better for budgets too – it may be small but it will have a big impact on kitchens. Built with health and safety in mind, the Wrapmaster 3000 has a concealed blade for safe, speedy cutting and is shatter resistant. Recommended by food safety practitioners, it’s also easy
to wipe clean, and can be disinfected in a dishwasher to minimise crosscontamination, as well as help keep kitchens hygienic. Wrapmaster is part of Cofresco Foodservice, a division of Melitta UK Ltd. The award-winning range includes the new Wrapmaster 3000, Wrapmaster 4500, the Wrapmaster Duo which dispenses two types of material, or can be used for large volume users of one material and the Wrapmaster Compact. For more information on Wrapmaster call 01952 678800 or visit www.wrapmaster.global Follow Wrapmaster on Twitter: www.twitter.com/WrapmasterUK
VarioCooking Center MULTIFICIENCY® 112T
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smallest space, without compromise! We use it every day and we‘re big fans. Why not try it now, for free, in your own kitchen? Register for a free trial: www.kitchenrevolution.biz
Boiling, frying, deep frying.... up to 4 times as fast* precisely and easily All in one unit
* www.frima-uk.co.uk
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California Walnuts: Culinary Ins In September it was reported that the California Walnut Commission were hosting a culinary trip to Napa, California for professional chefs. Now a few weeks on, read how the chefs were inspired by walnuts from California… Four chefs, from independent consultants to world class foodservice companies, participated in a study trip to California in August. The primary focus of the activity was to visit the renowned Culinary Institute of America at CIA Greystone in Napa Valley, California, to discover new and novel ways to incorporate California Walnuts in foodservice, mainstream menus and restaurants across the globe.
Left to right: James Buckley, development executive chef O2 and London Leisure Levy Restaurants; Nick Vad development for UK and Ireland Aryzta; Adam Busby, general manager, CIA Greystone; Matt Hay, chef directo
The four venerable chefs from the UK were:
• Nick Vadis, Culinary Director of Compass Group • Matt Hay, Chef Director at BaxterStorey • Mickael Jahan, Innovation Development for UK and Ireland - Aryzta.
• James Buckley, Development executive chef O2 and London Leisure Levy Restaurants.
The group visited distinguished California eateries from the Thomas Keller Group in Napa and were able to discuss techniques and uses for ingredients, including California Walnuts with the chef teams at each of the establishments. A visit to the unique kitchen garden at the CIA and the garden at Keller’s world famous French Laundry gave further insight to the close relationship between producers and chefs.
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Chef Nick Vadis commented, “We were delighted to attend this highly entertaining and enlightening trip. The food, the company and the demonstrations were fascinating. We’ll be looking to try and incorporate high quality great tasting California Walnuts in our food offerings going forward”. The highlight of the trip was undoubtedly the CIA in Napa. Chef instructor Barbara Alexander, with over 30 year’s experience running prestigious hotel kitchens and Michelin calibre restaurants, hosted interactive sessions focusing on novel ways to include California Walnuts in a wide variety of recipes and snacks. A range of dishes were created and sampled by the chefs, with Chef Barbara encouraging the participates to ‘get closer to the action’. An example of the dishes created, included Grilled Octopus with California Walnut Charmoula and Fried California Walnuts with Kaffir Lime and Chilies.
stitute of America Study Trip
dis, culinary director of Compass Group; Mickael Jahan, innovation or at BaxterStorey; chef instructor Barbara Alexander, CIA Greystone
The culinary tour moved on to San Francisco where the chefs continued their menu sampling, helping to build on the CIA concepts for their return back to their development bakeries and kitchens. Chef Mickael Jahan also commented, “As a chef, irrespective of your experience, you never stop learning, there were some excellent ideas put forward by the CIA demonstration and I’d love to try and get some of these ideas incorporated into our products at Aryzta, a great trip, thank you CWC”. Trade representative Iain Forbes from The Garden (Marketing and PR), who accompanied the UK chefs, commented, “The ultimate goal of the activity is to create opportunities that lead to more California Walnuts being used in more retail products, mainstream meals and foodservice menus nationally in the UK, and possibly even internationally”.
To read the full article on the UK chefs trip to CIA Greystone in California and details of the recipe creations, please click here. For further information please contact the California Walnut Commission. c/o The Garden (Marketing & PR) Ltd, Bourne End Business Park, Cores End Road, Bourne End, Buckinghamshire, SL8 5AS. Tel: 01628 535 755 trade@californiawalnuts.uk www.californiawalnuts.uk/trade PAGE
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COLONNA: COCKTAIL-FOCUSED COFFEE CAPSULES LEADING BAR OWNER, TRISTAN STEPHENSON COLLABORATES WITH COLONNA TO CREATE THE ‘BARTENDER SERIES’, COFFEE CREATED WITH COCKTAILS IN MIND Colonna (www.colonnacoffee.com) marry the world’s best competition winning coffees with the forefront in capsule technology to achieve perfect café-quality coffee at the push of a button. The only pod company that started in a café, Colonna employ a scientific approach and a deep understanding of the finest coffees to overturn norms and stigma around pod coffee. January 2019 sees the lauded brand launch The Bartender Series, three unique, single origin coffees (RRP £5.50 per box of 10 capsules). Exceptional drinks need exceptional ingredients and coffee can be one of the most challenging to perfect. The Bartender Series, created by award-winning author and bar owner Tristan Stephenson, alongside Barista Champion, Maxwell Colonna Dashwood, utilises Nespresso compatible technology to deliver just that – an exceptional coffee ingredient at the touch of a button. Designed bartenders, for bartenders, the capsules are ideally suited to coffeeloving home mixologists, to take both the bar and the coffee shop home! Colonna take the most exciting flavour profiles from the world’s best boutique producers and expertly roast and prepare the coffee using state of the art capsule technology. Utilising roller grinder technology, a new aluminium design and a revised capsule roasting approach, the Bathbased startup has been able to create recyclable Nespresso compatible
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capsules that translate from bean to cup ever more successfully. For this unique new launch, acclaimed bartender and respected industry insider, Tristan Stephenson was a natural fit to lead the Bartender Series, having placed in the UK Barista Championships and created co-founded Fluid Movement, a consultancy company for the drinks industry which pioneers molecular mixology. Tristan opened his first cocktail bar Purl in Marylebone in 2010, the lauded Worship Street Whistling Shop in Shoreditch in 2011, and in 2012, Dach & Sons. Tristan comments of the launch “The Bartender Series by Colonna is a landmark collaboration between barista and mixologist, enabling better tasting and more consistent coffee based mixed drinks. Maxwell and I have spent months exploring the potential in flavour pairing specific coffees with different styles of spirits, with the goal of elevating the role of coffee in cocktails well beyond the generic and in to the fantastic. To that end we have sourced three coffees from three unique territories, each with a unique style that leans towards one of three specific flavour camps: FRUIT, EARTH, SWEET. The solution to ensure consistency, ease of use, and sustainability was to use recyclable capsules that work in any Nespresso machine. For the modern bar this solution meets all their needs, as it is inexpensive, takes up very little space, is easy to stock take, produces delicious results, and it couldn’t be easier to switch between different coffees during a busy shift. We think that this approach to implementing coffee in a cocktail bar environment
has the potential to revolutionise the manufacture of drinks like the espresso martini as well as myriad other coffee based drinks.” Colonna Earth is sourced from Indonesia, where coffee is famous for its deep earthy characteristics; this coffee is herbal and sweet with a mild spice – excellent with agavebased spirits. For this single-origin coffee, Tristan recommends the Ember cocktail: 40ml Mescal, 1 prepared capsule of Colonna Earth, 25ml Italian Sweet Vermouth, 5ml Dark Agave Nectar. Stir the ingredients in a mixing beaker with plenty of ice; strain in to a chilled coupe glass; garnish with a bay leaf. The beans, Mandheling #1, are obtained from Sumatran producer Koperasi Permata Gayo and have been processed using a local method designed to enhance these unique flavours. Spicy, smoky and earthy, this naturally processed Indonesian coffee harmonises with all elements of this powerful and potent twist on a Manhattan. Colonna Sweet is sourced from Brazil; Piripitinga is a small farm in southern Brazil, owned and operated by Nilson Mengali. This microlot is the pick of this year’s harvest and was specifically selected for its bright sweetness and rich body. This coffee has notes of caramel, pecan and chocolate and is delicious when coupled with rum. Tristan has created the Tradewind Highball: 40ml Blended Aged Rum, 1 prepared capsule of Colonna Sweet, 120ml Coconut Water, 5ml Demerara syrup. Build the ingredients in to a highball glass filled with plenty of ice. Give a brief stir and garnish with a pineapple leaf; utilising some of the finest ingredients that the
Americas has to offer, this long and delicate highball walks the fine balance between bitter, sweet, and fruit, making it a great alternative to an Americano. Fruit is sourced from Ethiopia; Rocko Mountain is naturally processed Ethiopian coffee from the Gedeo Zone. Beans are handpicked and left to sun dry with their cherries still intact – resulting in bold fruit flavours and strong aromatics. This coffee is perfect addition to an Espresso Martini with notes of strawberry, peach and deep blueberry. It is also an ideal component of a more classic Vodka Espresso, says Tristan: 40ml Vodka, 1 prepared capsule of Colonna Fruit, 10ml 2:1 sugar syrup. Add the ingredients to a cocktail shaker and shake with plenty of ice for 5 to 10 seconds. Strain in to a chilled rocks glass; no need to add garnish. Vodka Espresso was the original name for the drink that later became known as the Espresso Martini. The original contained only vodka, espresso and sugar (no coffee liqueur) and this remains the best way to mix it when the quality of the coffee is excellent, it will speak for itself. Three-time UK Barista Champion Maxwell Colonna-Dashwood founded Colonna because he wanted to source and roast the world’s most exciting coffees – and to overcome the challenges of brewing delicious, high quality coffee at home. Maxwell’s initial business, Colonna and Small’s café and roastery has been a coffee-tasting destination for the past seven years. Maxwell and his team have triumphed in the world of coffee competitions, operated a coffee school, and collaborated with scientists to constantly push the boundaries in pursuit of coffee perfection. Loyalty is rewarded with cash vouchers, with a point gained for every £1 spent, as well as sharing and social media incentives and seasonal discounts and giveaways. Committed to sustainability, Colonna pay a premium for coffees that ensure a high cup quality and sustainable buying practices that reward the grower. Capsule technology is extremely efficient and makes the most of the precious beans that are carefully and lovingly grown. Nespresso capsule machines use only the water you need and now the capsules are fully recyclable. Colonna is committed to realising capsule technology as one of the most sustainable brewing devices available. Colonna directly challenges the specialty coffee world’s preconceptions about how to brew coffee with amazing flavour. Artisan brew bars and barista competitions are a far cry from singleserve pods with a mainstream, commercial flavour profile. However, capsule technology is perfect for achieving amazing results at home or in a busy bar: an oxygen-free chamber with a weighed and perfectly ground dose of coffee ready to brew. This, combined with a machine calibrated to deliver an exact amount of pressure and water at the correct temperature, means Colonna are able to brew incredible coffees using home equipment, appealing to Maxwell’s rigorous and scientific approach to quality.
www.colonnaandsmalls.co.uk
Drinks & Spirits PAGE 33
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Bushmills Irish Whiskey introduces new limited-edition single malt aged in indestructible Acacia wood casks Bushmills ® Irish Whiskey has released BUSHMILLS DISTILLERY EXCLUSIVE, a limited edition single malt whiskey aged in Acacia wood. Only available for purchase at The Old Bushmills Distillery, the unique release marks another innovation in Irish single malts from the world’s oldest licensed whiskey distillery. With only 12,000 bottles available in its first release, the DISTILLERY EXCLUSIVE is a nonchill filtered single malt whiskey with a higher ABV strength of 47%. The whiskey is first matured in charred bourbon barrels and toasted sherry casks, and then aged in Acacia wood for more than a year. Acacia wood has existed on Earth for more than 20 million years – a testament to its indestructibility. This is the first time Bushmills Irish Whiskey has matured whiskey in Acacia. Helen Mullholland, Master Blender at Bushmills Irish Whiskey, said: “As the world’s oldest licensed whiskey distillery, it was only natural that we create a whiskey using one of the world’s oldest woods. We are always exploring new ideas and looking for new woods to experiment with, so we were keen to work with Acacia, as the product imparts a spicy, vanilla flavour into our famous whiskey. The taste of the DISTILLERY EXCLUSIVE is subtly spiced by the casks, with warming hints of nutmeg. The liquid features honey and floral notes complemented by sweet vanilla and dried fruit flavours, finishing
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with a hint of cinnamon and a whisper of wood.” B u s h m i l l s I r i s h W h i s ke y continues to achieve success with its single malts. As the world’s largest malt Irish whiskey brand, the Bushmills portfolio currently includes the BUSHMILLS 10 YEAR OLD SINGLE MALT, BUSHMILLS 16 YEAR OLD SINGLE MALT and the BUSHMILLS 21 YEAR OLD SINGLE MALT, as well as THE STEAMSHIP COLLECTION™, a limited range of rare single malts available exclusively in global travel retail. Mullholland adds: “We continue to see a demand for ultra-premium expressions, and with more than 120,000 visitors to The Old Bushmills Distillery each year, they like to see something special they can only find in our store. With more than 400 years of whiskeymaking heritage to our name and as one of the first distilleries to create a single malt whiskey, this first release of the DISTILLERY EXCLUSIVE will be a favourite among both visitors discovering whiskey for the first time and longtime whiskey drinkers seeking a new single malt with the quality and taste we’re famous for.” The RRP for the DISTILLERY EXCLUSIVE is £74 per 70cl bottle and it has an ABV of 47%. The DISTILLERY EXCLUSIVE is only available for purchase at The Old Bushmills Distillery in Bushmills, Co Antrim, Northern Ireland.
www.bushmills.com
Please Drink Responsibly
Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.
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THE HOME OF TRADITIONAL, CONTEMPORAR
We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website www.lightique.com
GHTIQUE
RY AND INNOVATIVE LIGHTING.
LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England
www.lightique.com
T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E: sales@lightique.com
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