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

14 10

November 2016

Scoff & Banter: Afternoon Tea with a Twist



If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”

100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?

Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components

CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk email: info@ceda.co.uk CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk or email: info@ceda.co.uk

WELCOME November 2016

At the forefront of digital marketing, Restaurant Update strives to bring it’s readers the latest in industry news in a format that provides the best usability and ease of use. Every monthly issue of the publication brings the latest innovations, event information, as well as extensive features that encompass every aspect of the catering industry.

Publication Manager

Kelly Brindle

01843 446212 kelly@restaurant-update.co.uk

Publishing Director

Tony Little

01843 446212 tony@jetdigitalmedia.co.uk


Anthony Field

01843 446212 anthony@jetdigitalmedia.co.uk

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Minute on the clock: Minesh Agnihotri Minesh Agnihotri gave up a career in prosthetics to open his own restaurant, Indian Summer, in Brighton, which is now celebrating its 15th anniversary.

He talks to Katie Pathiaki about the early days of Indian Summer, the recipes that have been passed down through generations and how they will be celebrating at the restaurant You worked as a prosthetics technician before opening Indian Summer – why did you change your career so drastically? When I was growing up my mum would make fantastic regional Indian food. I remember going to a high street curry house with my friends, who all told me I would love it. I was saddened to see what they thought Indian food was. I went home and told my mum that our food was being misrepresented. She dreamed of opening her own restaurant, but each member of our family fell into their own careers, so I decided it was time for me to fulfil my mother’s dream. It’s said that Indian Summer was the first Indian restaurant in Brighton – is that true? Our claim to this was because we were from a genuine Indian background. We opened with the desire to serve authentic and regional Indian food

Italian pizzeria Lievito will be launching its debut pizza and craft beer dining concept in the UK on Fulham Road, west London in late November. The 40-45-cover restaurant, located at 273 Fulham Road, will be spread over two floors totalling 1,099 sq ft. It will serve pizza and traditional Calabrian dishes, along with a variety of craft beers and will also provide a grab-and-go offering. The interior has been designed by Fabrica Architecture and will retain many original features of the Victorian building including cast iron stoves. The bar area will incorporate a visible pizza oven, while downstairs will feature low-lighting and exposed brickwork alcoves of the original cellars. Hannah Grievson, commercial property manager at Sloane Stanley said: “Lievito’s debut UK restaurant is an exciting addition to Fulham Road’s outstanding retail and dining offer. We are thrilled the brand selected this location to house their unique pizza and craft beer concept. 

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with dishes originating from family recipes our chefs had grown up with. We took a fresh approach to presentation and called upon European influences. We want our customers to experience two or three courses instead of just ordering a naan and a curry; and we present our customers with an appetiser and a palate cleanser between courses – all of these elements make us stand out from the high street curry house. You’re now approaching your 15th anniversary – how are you feeling about this achievement? It seems a lifetime ago that we first opened the doors. I still remember calling all our friends and family to help finish the restaurant, my mum and wife scrubbing the floors, friends adding the finishing touches to the paint – it was chaos. Like any business we have had our ups and downs and seen many changes in Brighton, but I feel grateful that we have made it to this milestone. I’ve grown a few grey hairs in the process, but our loyal customer base keeps building, which is what is important.

Italian craft dining concept Lievito to open first UK site

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Former Flying Pizza owner Martin Pickles to open new Leeds restaurant Martin Pickles, former owner of Leeds restaurant Flying Pizza, is to open a new £2m restaurant in the city. The move comes after Pickles joined forces with Martin Hicks, managing director of the University of Leeds-owned conference venue Weetwood Hall, where the new restaurant will be situated. Hicks and Pickles have been friends for more then 30 years and will launch the new venture, called Convive, in February 2017. The Mediterranean restaurant will be part of Weetwood Hall but will retain an independent identity of its own, open to the public as well as guests at the hotel complex. Pickles will be head of operations and will manage the restaurant and the strategic direction of the business, along with staffing and management duties. He owned Flying Pizza in Roundhay, now operated by San Carlo, for over 10 years. He also ran the Garrick Club’s restaurants and private dining rooms for five years in Covent Garden, London. This came after 14 years’ service at Langan’s in London, owned by Richard Shepherd and his partner, Sir Michael Caine, where he also worked alongside Martin Hicks for the first time. Convive will have a 120-seat restaurant and bar and include an outdoor area with a retractable roof. It will be twinned with Mediterranean restaurants across Europe and manage chef swaps as well as sharing advice on ingredient sourcing. The profits from the Weetwood estate including Convive will be gift aided to the University of Leeds and the money used to fund research and development projects and for students’ benefit. Pickles said: “A high-end Mediterranean restaurant is what Leeds has been crying out for and I’m delighted to be back in the city I love and delivering the most exciting restaurant Leeds will have seen in many years. Leeds has a bustling restaurant and dining culture it can be proud of and I’m thrilled to be back in the thick of the action bringing such a fantastic new dining experience to the table. Working with Martin Hicks and the team behind the success at Weetwood Hall coupled with my 30 years in the business mainly spent in London, is a fantastic opportunity for me personally and I’m looking forward to it immensely.

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“The really great thing is that this is outside the city centre, ideally placed at Weetwood, to make it a true destination restaurant without the hassle of parking problems in the city centre. All parking will be free and the restaurant is well served by local transport networks.” Hicks added: “This is really exciting news for Leeds and I’m genuinely excited on so many levels. Firstly, the food and beverage offering will be first-class and Convive will more than meet a demand that I identified several years ago. The ambience will focus on a fine balance between social dining with friends or family and the alfresco dining option and fresh Mediterranean dishes. Secondly, the increased gift aid to the University of Leeds is a unique and very positive gesture that benefits the University, its students and the city as a whole, I’m not aware of any other commercial restaurant that operates in this way. And finally, I’m simply excited about the prospect of working with an old friend.”

Need for speed now more important than food menu choice or value, research claims

People are placing increased pressure on restaurants to deliver a quick and convenient service, with speed now considered more of a priority than menu choice and value, new research has claimed. The research, conducted by Barclaycard, shows that the need for speed is causing customers to become more impatient when eating out, prioritising quick service (37%) over value (21%) and menu choice (33%). People are placing increased pressure on restaurants to deliver a quick and convenient service, with speed now considered more of a priority than menu choice and value, new research has claimed. The research, conducted by Barclaycard, shows that the need for speed is causing customers to become more impatient when eating out, prioritising quick service (37%) over value (21%) and menu choice (33%). The research found that Brits are demanding faster service and more convenient ways to pay when eating out and ordering takeaways for delivery. It advised that pressure is mounting on restaurant operators to respond with technology which balances speed with providing a more personalised dining experience. What’s more, consumers report that slow service is the most frustrating part of the dining experience, with nearly 60% losing patience when their food takes too long to arrive. When in a restaurant, almost 50%

also become impatient when left to wait too long to pay at the end of their meal. In response to the conveniencedriven diner, payment technology was identified as a crucial factor. Barclaycard said pressure is mounting on restaurants to offer a range of solutions to speed up the payment process, with consumers more likely to choose venues which offer contactless payments (15%), the option to pre-order and pay via an app for both delivery and eating in a restaurant (15%) or payment via mobile device at the table (14%). 23% of consumers anticipate they will increase their usage of contactless cards and devices when dining out in the next 12 months, while a further 10% expect to pay using an app more often. When it comes to paying the bill in a large group, technology is also invaluable for restaurateurs. 85% of diners admit they often end up frustrated when eating out with friends or family, citing having to

figure out how much each individual spent (33%) as their key concerns. Customers are calling for bill-splitting apps or tools for large groups and automatic payment services, the company said. Diners would also like restaurateurs to make their experience feel more personal with a third (33%) more likely to choose somewhere to eat if they receive tailored offers based on personal data they have provided, such as free drinks for birthdays. Sharon Manikon, customer solutions director at Barclaycard, said: “Time is of the essence for today’s busy Brits and this need for speed now seems to be translating to the dining experience. “But instead of being a special treat, eating out and ordering food in are increasingly becoming the norm, with consumers turning to restaurants and delivery services to provide quick and easy meal-time options, whether it’s a bite to eat after work or a mid-week takeaway ordered from a mobile device on the move.”

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Heritage and innovation combine at Wilton Carpets

The Wiltshire town of Wilton has a carpet manufacturing history dating back over 300-years and at its heart now resides Wilton Carpets, renowned for the production of high-quality, wool-rich hospitality carpet right here in the UK. A modern success stor y of UK manufacturing, the company has just invested £1.5m in a high-speed, computer-controlled axminster loom (the first of three planned), ensuring it can continue to meet growing demand.

“It’s always great to work with Wilton, particularly in design work such as this, where the quick turn-around of concepts and interpretation of sketched ideas always hits the mark,” comments the design team at Mitchells & Butlers.

Sitting side-by-side narrow-gauge looms that have been weaving carpet for over 100-years and are still in use today, the highly efficient new loom is the embodiment of Wilton’s investment in innovation, the latter testament to its tradition and craft.

The Admiral Collingwood, Ilfracombe, part of the JD Wetherspoon empire, also saw Wilton Carpets deliver bespoke carpet over some 400m2.

It is this ability to respect the heritage of British carpet manufacturing while understanding the need for fast turnaround and faultless service on stock and bespoke carpets that sees carpets from Wilton used in a huge variety of bar, restaurant and public house locations. From small owner-managed venues right through to international leisure groups, the results are always the same; enduring carpet that is in perfect balance with the ambience of the interior. Take the recently completed Amber Tavern in Birmingham, marking a new direction for the Sizzling Pubs chain. Here, the design team at Mitchells & Butlers, mirrored the fabrics and textiles used throughout the interior in 500m2 of bespoke woven axminster throughout bar and dining areas.


This time, the design team at JD Wetherspoon began by supplying Wilton with pictures and colour combinations for inspiration and ideas of the direction in which they wanted the bespoke designs to head: “We wanted one of the carpets to mirror the magnificent skylight found directly above, an important part of this eccentric building’s design. Here Wilton envisaged a stunning seven-metre wide geometric circular creation, while for the second bespoke design, inspiration was taken from the countryside surroundings of Ilfracombe and the traditional hedgerow, with Wilton giving it a thoroughly modern reworking.”

Other recently completed works include the new grandstand at the famed Cheltenham Racecourse and country house hotels including Glasgow’s striking art deco inspired Boclair House, the 18th Century former mansion at Outlon Hall Hotel & Spa and Cumbria’s Inn on the Square. For UK-made hospitality carpets that have a proven track record in quality backed by a service that ensures many clients return year-after-year, there are few companies better versed than Wilton Carpets.

All carpets were specified in a nine-row wool-rich heavy contract axminster quality, suited to the busy bar and restaurant surroundings in which they are found.

The manufacturer is ready to bring beautiful and lasting carpet to your interior through a reassuring library of stock patterns, or the creative freedom of a bespoke design.

Made in Wiltshire, the 80% wool 20% nylon blend offers the ideal combination of durability and appearance retention in busy commercial environments.

For further information contact Wilton Carpets on 01722 746000 or sales@wiltoncarpets.com

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Too much of a good thing is a GOOD THING, which is why Balans Soho Society has expanded its family and opened a café in a brand new location - this time, bringing the spirit of Soho to the vibrant Seven Dials village near Covent Garden. Taking its lead from the Old Compton Street Café, the newest reprobate in the Balans Soho Society family will welcome those in the pursuit of pleasure for breakfast, brunch, lunch, supper (and everything in between) with a laid-back café-style approach.

a tomato chilli sauce, Parmesan and Balans potatoes. Or just roll in for a sausage or bacon sarnie (with or without a fried egg) on buttered sourdough bread – the perfect cure for the night before! As breakfast turns to brunch, then lunch, small plates, sandwiches and a well-appointed selection of classics feed any appetite.

Light bites on petite plates include: Moroccan lamb and apricot meatballs; coconut shrimp with mango salsa; Not for the fainthearted, Balans Soho pulled duck taco with habanero sauce Society Café in Seven Dials is a place and crab croquettes with brown crab to indulge. Enjoy breakfast, lunch, aioli. Quintessential Balans Soho dinner and after-dark activities in the Society is ever-present in the mains, company of fellow bon vivants. It’s a from The Infamous Balans Burger to café, a bar, and definitely a place where the coffee-rubbed bavette with onion rules are made to be broken. A place to rings and chipotle tomatillo salsa. go when you feel like doing things you probably shouldn’t. Take a bite out of summer with ricotta and lemon ravioli with brown butter, DEVOUR peas and roast peppers; or black garlic roast chicken with shiitake mushrooms Escape the mundane everyday and fill and broad beans. Indulgent desserts your boots and your belly from Balans change daily and include freshly baked Soho Society’s extensive café style cakes like carrot, chocolate, coffee, red menu. Overseen by Executive Chef velvet and banoffee. Crispin Chetwynd, a culinary superstar who has spent time touring the globe DRINK with the likes of Paul McCartney, Michael Jackson and Pink Floyd, the With the Balans Soho Society name seasonally-changing dishes shine a comes a decadent libation list to light on the quench thirsty mouths (and easy best local produce from the likes of lips) with must-have classics like the Ginger Pig and H. Forman & Sons (the martini-style Porn Star (Tito’s vodka, oldest smokehouse in London). It’s vanilla, passion fruit and a Champagne a café at heart, so breakfast is nonshot) or step out of your comfort zone negotiable. For both the bed-headed and try the Beeta-Rita (El Jimador and those yet to reach the pillow, tequila, lime and beetroot), Slap ‘n’ breakfast is served from 8.00am daily, Tickle (Lemongrass infused Broker’s offering a restorative feast. gin, elderflower, lemon) and Great Balls of Fire (Fireball cinnamon Favoured classics are brought to the whisky, lemon, egg white). fore Balans-style including: a breakfast burrito with spiced scrambled eggs in DÉCOR a toasted flour tortilla with sour cream and salsa fresca; the luxurious High The facades and interior sprung to life Society Eggs Benedict with lobster, from the vision of Simon Costin, who avocado and bacon; and the signature made his name creating outlandish Eggs in Hell – two eggs poached in fashion shows for Alexander McQueen DIAL IT UP


and has since worked with Stella McCartney and Hermès. Updating the décor yet keeping it lovingly lived-in and a bit rough ‘round the edges, you’ll find tributes to Soho past in the detail. The edgy and slightly risqué artwork and festooned lighting are a nod to all things theatrical, (there had to be some element of drama!), reflecting the area’s theatrical history. Also newly-introduced is the member keyholder card, which basically rewards you for being you, whether you’re good, bad or downright naughty. Bestowed benefits include birthday double points, access to exclusive cardholder-only events and unexpected gifts thrown in for good measure. So let curtains twitch and the outsiders come in. Balans Soho Society Café has arrived in Seven Dials! OPENINGTIMES: Monday – Wednesday 8am - 11pm Friday & Saturday 8am - 11.30pm Sunday 8am - 10.30pm BALANS SOHO SOCIETY CAFÉ 32-34 Monmouth St, Seven Dials, London WC2H 9HA Twitter: @BalansLondon FB: BalansSohoSociety IG: BalansSohoSociety



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Cafes Novell Coffee today is part of our culture and to be enjoyed on so many different occasions – whether it’s having a social chat, whilst at work, during a business meeting, when taking a rest, reading the morning paper, grabbing a cup whilst travelling and certainly to linger over when on holiday – whenever, a cup of coffee seems to suit the occasion. One thing is certain though – a bad cup of coffee makes for a bad occasion! Tasting is very personal and it’s an important decision to make as a restaurateur or coffee shop owner as to what you offer your clientele. It is also an opportunity to educate customers with the many varieties and varying quality of coffees now available in the UK. As more and more people become coffee enthusiasts, so restaurants are having to be more discerning about the coffee they offer to their clients to finish off their meal. Since 1958 Cafes Novell has been seducing the senses of millions of Spanish people with its continued pursuit of ‘The Perfect Cup’ of Espresso which is currently enjoyed by over 500,000 people daily around the world and increasing. In 2011 Cafes Novell embarked on a global expansion drive. The first choice for expansion was Italy where it opened in Milan and Rome. This may not be the first choice for a coffee company to embark on global expansion but with an exquisite product Novell were ready to take on the Italians on home turf! Since the continued success in Italy, Novell quickly followed with expansion into Hong Kong, China, USA, and more recently Novell opened its doors for business in the UK in April 2015 with their first clients, a Bakery chain in London. Now 16 months on and Cafes Novell UK now boasts over 100 clients in the UK including aquariums, visitor attractions, hotels, restaurants and many coffee shops along with a few football clubs for good measure! Earlier this year Novell launched its bio-degradable Nespresso compatible capsules initially focusing on the hotel sector enabling hotels to provide premium coffee in an ‘eco-friendly’ capsules, allowing Cafes Novell UK to be a complete hotel coffee provider from machines and beans through to capsules for bedrooms. In the last month Cafes Novell UK has launched its e-commerce site with the primary aim of targeting the home market for Nespresso compatible capsule. The site is already proving to be a success with Sales coming in and over 2500 visitors to the site (www.novellcoffee.co.uk) in the last 4 weeks since launch. This site sits alongside www. cafesnovell.com where more information can be found about the company and its growth. Phil White, Managing Director of Cafes Novell UK confirms exciting times ahead in 2016/17 as the team embarks on a push for growth across the UK following the commitment of additional investment to aid his aspirations for the business. Something that one of


Spain’s largest coffee roasters also now has firmly in their sights; bringing premium quality coffee and service to the UK market. Giving support to the team at Cafes Novell UK to become a major force in the UK coffee market in the coming years. To contact Novell to establish how they can help in your business please contact either Phil White – Managing Director for the UK or Xavi Mas – National Account Manager. 01937 845584 or visit www.cafesnovell.com

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Afternoon Tea

with a Twist Having sampled a huge selection of Afternoon Teas over the years, there really wasn’t much excitement as we made our way down Oxford Street to the Radisson Blue Edwardian Berkshire. Passing the hundreds of shoppers on our way to another unexciting selection of sandwiches and a couple of cakes, we joked about heading off to get a ‘proper lunch’ after.

We were asked to head up to the first floor, where we were welcomed by the large glass double doors and the happily enthusiastic staff of the Scoff & Banter Tea Room.

to a beautiful dining experience, with some cookery of very high standards. Firstly, the hot dishes. A great selection of meat, fish and vegetarian choices. The Spiced scallops and cauliflower beignets are perfectly cooked, light and bursting with the natural sea flavours. However, the real stand out for us was the Lamb Cutlet with a mint, lemon and Cyprus Parsley crust. A perfectly cooked piece of meat that left me nibbling at the bone to draw more of the juices out. A great start to the meal!

Having been seated we were talked through the menu, which gave us some real optimism for the afternoon. The menu is broken into four sections. These are Hot Dishes, Scones, Sandwiches and Desserts. You get to choose two from each section and of Turning at the iconic Disney store course can mix and match and share to the hotel entrance we managed between you. to break away from the hordes of Then the more traditional dishes came A fantastic idea that has really retail therapists and find our way out. We managed to try every scone elevated the traditional Afternoon Tea, on offer (there are 6 to choose from) inside the well decorated foyer.


Scof f & Banter celebrates clas sic British ingre flavour combina dients, in clas tions, prepared sic , cooked and All served with presented with generous help finesse. ings of British (and the occa individuality sional hint of time-honoure d British ecce ntricity).


Scof f & Banter Tea Rooms are proud to part of London, supp ner Newby Teas lying over 200 exquisite teas to the most discerning clien tele.


Select two diffe rent items from each column and add your choice of hot beverage £34.00


HOT DIS HE S Spiced scallops , caul Lobster brandy sou Oysters Rockefe Sticky Beijing

Pecan and app


Maple syrup


fillet of beef

Poached Briti

sh free-range egg Florentine (v) Lamb cutlet, mint, lemon and Cyprus parsley crust Warm caramel

ised onion tart


le (v)

Chicken Caesar,

Vanilla (v)

rosemary foca ccia Oak smoked ham , English mustard tomato bread and rocket,

Seville orange

Free range hen ’s egg and wat ercress, white bread (v)

Valrhona cho

and sultana (v)


Rare venison, gin and tonic relish, rye brea d Cucumber, whi te bloomer (v) Steak, balsami c onions, toas ted multigrain Smoked salm on, crayfish and dill crème fraîche, toasted bagel Croque-madam e

colate (v)


Cheddar cheese All served warm with country preserves and Devonshir e clotted cream

Select two scon

HIG H TEA es to add to £11.50

Our dishes are

marked (v) if suitab


N TEA Select two diffe rent items from each column and add a glas s of Bottega Prosecco £39.00


iflower beignets

p, warm cheese


OO N TEA Select two diffe rent items from each column and add a glas s of Moët Brut Champagne £42.50

le for vegetarians

. Food allergies:

before you order your

food and drinks

please speak

to our Hosts

The sandwich options gave a good mix of classics such as the cucumber on white bloomer, egg and watercress and the ham and mustard. However, you can also opt for the croque-madam, with gooey warm cheese or our stand out sandwich – rare venison with a gin & tonic relish on Rye read. A perfectly cooked piece of venison that melts in the mouth.

rry tart, whippe d cream Chocolate whi sky cake, cand ied orange Lemon meringu e, blackberry compote, lime syrup (v) Trifle, roasted balsamic stra wberries Sticky toffee pudding, salted cara ice cream, mac adamia nut brit mel tle (v) Poached rhub arb and custard, ginger bread biscuit (v) Dark chocola te crème Cha ntilly Raspberry and Prosecco jelly

your hot bev erage

if you have any

and each one is as delightful as the last. Being a small scone it could very easily have been dry and hard but they were moist and with the Devonshire cream and strawberry jam, they were all scoffed with ease. The Apple and Pecan scone was the favourite choice, closely followed by the more traditional cheddar cheese.

DE SSE RTS Fresh strawbe

food allergies

or intolerance

s. All prices are

inclusive of VAT.

An optional servic e charge of 12.5%

will be added

to your bill.

The dessert options gave a lovely end to the experience with some light and refreshing choices such as the Raspberry and Prosecco Jelly, served in a champagne flute through to some real winter warmers like the Sticky toffee pudding, served hot and fresh from the kitchen in a coffee cup with salted caramel ice cream and a macadamia nut brittle.

The amazing food choices left us leaving this experience with a whole new look on Of course you can’t forget the Teas! All the Afternoon Teas, excited to return and try the hot dishes and desserts that we didn’t usual suspect are available from Assam, get the savour on this trip. What lifted the English Breakfast and Earl Grey through to the fruity choices of all types of berry. venue above others however, was the fantastic, attentive and knowledgeable staff If you like a strong tea, make sure you who could do no more to make sure that try the Gunpowder, a mix of Moroccan you were comfortable and at ease for the and Chinese tea that gets its name from meal. A particular thanks to Alonso on this the appearance it has in the bag, of, occasion, we’ll definitely be returning. unsurprisingly, gunpowder. PAGE




The Soho Sky Terrace Takeover

Begins with Bombay Sapphire at the Courthouse Hotel With the  warmer  months  lulling  over  London,  The  Courthouse  Hotel  Soho  is  kick-­‐starting the  takeover  of  their  premium  rooftop  space,  the  Soho  Sky  Terrace,  by  adding  a  sumptuous jewel  to  their  crown  and  partnering  with  the  legendary  gin  brand,  Bombay  Sapphire.   The  stunning  terrace  stands  as  one  of  the  Capital’s  primary  spots  to  enjoy  premium customer  service,  quality  food  and  a  luxurious  atmosphere  at  the  heart  of  the  city,  and  In the  hotel’s  permanent  spirit  of  providing  an  exquisite  experience,  the  rooftop  space  will  be partnering  with  Bombay  Sapphire  to  celebrate  the  summer  right  up  until  November  2016. Standing  at  the  helm  of  Carnaby  Street,  the  hotel’s  rooftop  will  be  adorned  with  plush sapphire  cushions  and  bespoke  blankets  should  the  evening  take  a  sudden  chill.  A  brand new  artisan  cocktail  menu  will  include  exclusive  creations  to  accentuate  the  legendary beverage  and  the  luxurious  setting,  including  a  host  of  gin  and  tonic  ‘twists’  such as  Raspberry  and  Basil,  Apple  and  Pomegranate  and  the  zesty  classic,  Star  of  Bombay  with Vermouth  and  Lemon  Peel  to  garnish. Designed  to  be  enjoyed  with  the  Soho  Sky  Terrace’s  fabulous  menu,  guests  can  also  indulge in  delights  including  artisan  salads  and  a  range  of  freshly  prepared  light  bites, complimenting  the  Central  London  space  to  perfection. The  Soho  Sky  Terrace  Takeover  will  continue  to  partner  with  hand  picked  premium  drinks brands  right  up  until  Summer  2017.  Please  see  website  for  more  details. The Courthouse Hotel, 19 – 21 Great Marlborough Street, W1F 7LH



Canopies UK - New for the hospitality industry!

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including Breasley, Ultra, Cintinque, Parker Knoll, Duresta, G Plan Cabinet, Ercol, Heartlands, Buoyant and Vogue Beds. Here’s a sneak insight in to some of their thoughts on changes and trends for 2017: British furniture designer Ercol, has been producing quality furniture for 95 years, and for 2017 will bring products that are synonymous with quality and offering timeless, pared down design combined with excellent functionality. Said Ercol md, Nick Garratt: “The key industry theme moving into next year will be the weakness of sterling and increased factory input prices putting pressure on margins. This is likely to feed through to selling prices. “Ercol will be stepping up the rate of new design and new product introduction and we are working on a range of new themes for next year.” According to Britain’s largest upholstery manufacturer, Buoyant, one of the biggest changes in the industry is consumer demands.



If you want to see the best of the best in furniture and furnishings, then the January Furniture Show is the place to be. Taking place at the Birmingham NEC (Sunday 22- Wednesday 25 January 2017), the four day trade exhibition is where anyone who is anyone in the furniture and furnishing industry gets together. Some of the UK’s top furniture brands – specialising in the hotel, restaurant and contract markets – will be exhibiting their designs, products and innovations for commercial buyers and specifiers who are interested in sourcing furniture for the contract and interior design markets. Continuing support for the show comes from right across the furnishings industry, which prompted organisers to expand stand space across the five halls for 2017. So far, there are over 300 confirmed exhibitors


The company says consumers’ have massively increased expectations of better value for money, shorter lead times and more choice. Accommodating these demands, Buoyant will be showcasing its innovative designs at the show in a multitude of sizes and shapes alongside storage, beds and motion. Its fabric offer has become increasingly complex. As the Parker Knoll brand continues to grow, it remains committed to designing and developing collections in line with the changing market place and latest trends – whilst providing the ultimate in comfort. At the 2017 January Furniture Show, it will be launching a brand new collection honing in on its commitment to continuous innovation, and market leading design. For more information and to pre-register visit www.januaryfurnitureshow.com

the home of furniture NEC SUN 22 - WEDS 25 2017


www.portobelloart.co.uk | 01732 454 000 | sales@portobelloart.co.uk

ARTWORK SOLUTIONS FOR ALL YOUR INTERIOR DESIGN PROJECTS Portobello Art is an artwork consultant with more than 25 years of experience in the interior design, hotel and leisure industries. Specialising in producing bespoke artwork, Portobello design, source and manufacture images to meet a detailed brief, taking schemes from the concept stage through to manufacture and installation.

This eradicates any previous issues, such as joining intrinsic designs seamlessly, as the ‘One Piece’ covers expansive areas eliminating the need for seams. This has now given us the ability to create enormous collages made up of numerous individual images which was not previously possible – see photo above at Holiday Inn, Liverpool Lime Street, where we first sourced all the separate images, in a Liverpudlian theme of course, and then merged them together to Clients include the well known hotel brands of Hilton, Holiday create this dramatic collage”. Stunning. Inn, GLH Thistle, Premier Inn, HIX; Care Groups like Cambrian Healthcare and Leisure Resorts such as CenterParcs as well as One new trend which seems to have captured the imagination of many designers and architects. most upmarket hotels is the Open Lobby Concept. Holiday Inn, part of IHG, were one of the first hotel groups to try this out when According to Managing Director, Richard Lewis: “The hospitality they launched it in their brand new Holiday Inn – Brentford Lock, market is becoming increasingly competitive and most hoteliers London in March 2013. The open lobby concept is a revolutionary and designers are now realising this. Consequently innovative and approach which has transformed the traditional hotel lobby format imaginative artwork plays a significant role in promoting the unique by combining the front desk, lobby, restaurant, bar, lounge area and identity of a hotel and is recognised as being a key component of business centre into one open, cohesive space. creating the feel and atmosphere and bringing colour, vitality and inspiration to all environments. Portobello Art were delighted to be contracted to provide all the wallpaper, artwork and decorative accessories for this first project The placement of art in hotels has become very important. Richard and have since completed over 20 Holiday Inns all over the UK adds: “Lobby and reception areas are where something more during the last 3 years (see examples below). dramatic and memorable is needed to create that real wow factor, setting the hotel apart from its competitors. Other Hotel groups are now following this trend with open lobbies appearing in Hilton Hotels, (Doubletree, Garden Inn and Hampton), Digitally printed wallpaper has been popular for years for feature walls Mercure and Millennium for many of which we’ve provided all the in open spaces, but ONE PIECE wallpaper has gone one step further. artwork and bric-a-brac.


Specialising In Bespoke Artwork For The Hospitality Industy From Concept & Design Through To Manufacture & Installation

www.portobelloart.co.uk | 01732 454 000 | sales@portobelloart.co.uk





Iconic bar and restaurant to reopen in December 2016 with new design, menu concept, and island-inspired diversions Jumby Bay, A Rosewood Resort, the private island resort located just off the coast of Antigua, recently announced that its signature bar and restaurant, The Estate House, will reopen in December 2016 following a four-millionpound restoration. The circa 1830 plantation house, once the centerpiece of the island’s sugar plantation and the oldest building on Jumby Bay Island, will be returned to its former grandeur with a design scheme and culinary concept inspired by the home’s rich history and island traditions. The new Estate House will include a main restaurant and bar with three new private dining rooms each featuring a different island-inspired menu, as well as a wine room.

cocktails. The Sunday Rum Brunch will be another new signature of The Estate House, featuring rum-infused takes on classic brunch dishes, to include rum-raisin sticky buns with rum-infused honey and Antiguan Rum cappuccinos.

“The restored Estate House will represent the best of the old and new,” said Andrew Hedley, Managing Director of Jumby Bay and Regional Vice President of Rosewood Hotels & Resorts. “Already renowned as one of Antigua’s most sought after dining destinations, the reimagined Estate House will emerge as Representing a modern interpretation of the Colonial the Caribbean’s ultimate social club for gourmet fare, sophisticated mixology, spirit, the restaurant’s menu combines classic fare with and mingling from day to night.” modern island flavours, drawing on the culinary traditions Richly combining the impressions of a traditional colonial home with a of the West Indies. Among the menu’s many highlights: contemporary perspective, The Estate House’s redesign, led by acclaimed Monkfish and black trumpet casserole with crispy jasmine designer Dennis Irvine, represents a modern interpretation of the Colonial rice pancake; Spiny lobster with Armagnac flambe, tomato, spirit. Retaining historical elements of the original structure, the redesign will saffron pearl, and sear urchin; and Black sea bass with pay homage to The Estate House’s roots in empire-era glamour with subtle nods potato confit. For dessert, sweet indulgences include Rum to the island’s history and traditions throughout. A two-story, vaulted ceiling will Baba with berry compote and preserved citrus and Baked provide a dramatic entryway to the bar, while an airy courtyard, connecting the Alaska with rum flambe and Antiguan black pineapple. The main restaurant, three private dining rooms, and the Wine Room, will serve as an Estate House’s three private dining rooms will also feature idyllic outdoor lounge space to savor pre or post dinner drinks, amongst tropical menus inspired by different regions of the world and the plants and a fountain made by a local artist. Curated local artwork depicting West Indies. The Blue Room will offer a variety of seafood, local Antiguan life, flora, and fauna, and vintage maps will adorn the walls, while the Map Room will feature dishes from the Antilles region, sophisticated tableware and accessories in bespoke Ginori china, silver and crystal and the Tent Room will feature dishes with Moroccan and will offer a refined dining experience. Inspired by the island’s verdant landscape, North African flavors, drawing on the history of Spaniard a colour palette of rich greens will be employed, and handcrafted furnishings colonists who had been under Moroccan influence before in ebony, teak, rattan, and wicker will emulate the style of past travellers and traveling to the Caribbean. explorers. Sweeping terraces will offer unparalleled views of the island landscape. The bar will boast an extensive rum collection as well as In keeping with The Estate House’s new look, restaurant and bar staff will wear creative cocktails inspired by Antigua’s history including fashionable uniforms designed by acclaimed designer Emilia Wickstead. the Christopher Columbus, a powerful libation of English The design of The Estate House’s three private dining rooms – The Map Room, Harbour 5, Captain Morgan and Cointreau with lime, The Tent Room, and the Blue Room will embody different facets of the island’s pineapple and pomegranate; the Carlisle Collins, a spicy character. The Map Room will personify wanderlust and discovery through blend of Johnnie Walker Black Label shaken with fresh carefully curated objects and antique maps from the golden age of exploration. lemon and home-made molasses nectar; and Colonial The Blue Room will feature hand painted trompe l’oeil island scenes and rich Classic, a refined concoction of Tanqueray 10 and Cavalier blues inspired by the twilight sky. Draped fabric ceiling and walls in the Tent White rum stirred with St. Germaine elderflower liqueur Room create a romantic Empire Era dining experience. and grapefruit oils. In the evening, guests will enjoy poker tournaments and sunset champagne cocktail hours, as The Estate House will be open from 6:30 PM to 10:00 PM Monday through well as special rum tastings. On Saturdays, The Estate Saturday and on Sundays for brunch and private dining. For more information House will invite guests to dress in their sportiest whites or reservations please contact Jumby Bay, A Rosewood Resort at 268-462-6000, for games of lawn bowling while enjoying Pimm’s Cup or visit www.rosewoodhotels.com


Extensive refurb of Hotel Indigo Liverpool completes


ork at Liverpool’s Hotel Indigo and Marco Pierre White Steakhouse Bar & Grill is officially complete following an extensive refurbishment.

The ground floor of the Chapel Street hotel, which is managed by Valor Hospitality Europe, has been transformed with a new modern design and an appetising new restaurant menu. As well as the bar and restaurant, the reception, gym and downstairs Cotton Lounge area have also benefited from the investment. Designed by the acclaimed interior designer, Gavin Liddle of Greyline Design, the hotel’s style now reflects Liverpool’s music and industrial heritage as well as cultural hot-spots from around the city. Liverpool’s once booming cotton trade is represented in the woven-effect wallpapers in the reception area and the reception desk and maitre’d station were designed to replicate old haberdashery units. Inspiration was also drawn from the city’s abandoned tobacco factories and the Albert Dock which is reflected in the distressed wood, exposed bulbs and timber drawers. Links to Liverpool’s impact on the 1960s music scene can be found in the artwork and decorative touches around the hotel including drum pendant lights over the reception desk and a yellow submarine in the bookcase. The black painted bricks in the reception area as well as the teal and black tiles to the front of the bar stem from nearby Mathew Street and the Cavern Club. Further hints to Liverpool’s history can be found in the classic, retro furniture in the reception which reflects the style of the 1950s and 1960s.

place - it has dramatically changed for the better, a place where people feel welcome and relaxed. “Our food offering has also expanded with a new lounge menu for those wanting a quick bite, while a revitalised main menu combines some of our most popular dishes with a host of exciting new additions, all reflecting Marco’s passion for classic food done consistently well.” Further investment in the hotel is planned with upgrades to the bedrooms expected to take place in the future.

One of the main features in the restaurant is a bold geometric print floor, which was inspired by the façade of the Museum of Liverpool. Managing director of Valor Hospitality Europe, Brian McCarthy, said: “Gavin Liddle’s design has really brought to life our vision for the Hotel Indigo Liverpool. The sleek and contemporary design, as well as the brand new menu at the MPW restaurant has taken our offering at this hotel to a whole new level. “We’re driven by providing the best possible hotel experience to all of our guests which is why we are currently investing in all 19 of the properties in our portfolio. The transformation of the Hotel Indigo and the Marco Pierre White Steakhouse Bar & Grill is an example of the high standards we are aiming for and we hope to replicate this success across all of our hotels.” Mark Tasker, general manager at Hotel Indigo Liverpool, said: “As the Godfather of modern cooking, this relaunch reaffirms Marco Pierre White’s place at the very top of Liverpool’s growing restaurant scene. He is a true original, whose name has become synonymous with great food, impeccable service, at an affordable price. These are traits that will continue as we enter into a new chapter for the Marco brand here in Liverpool.

Valor manages the 19 properties in its UK portfolio on behalf of investment vehicles affiliated with MCAP Global Finance Ltd. (“MCAP”), which is a UK subsidiary of New York based investment adviser Marathon Asset Management, LP.


“After five years in the city, it was time for a fresh new outlook, and our guests will be impressed with the look and feel of the PAGE




Yeoman Shield Proves to be the Perfect Recipe for Restaurant Doors A staff restaurant run by catering company Gather & Gather in a prominent business centre in Leeds needed to solve the problem of damaged doors connecting the back of house kitchen area with the front of house dining area. Catering for staff employed by Blue Chip companies whose offices are housed in the centre, the restaurant finds itself very busy at all times throughout the day. “The long working hours and the amount of customers we serve can lead to the kitchen doors being opened up to 800 times a day and they are usually not opened by hands but by the end of trolleys and carts being pushed through them. This can lead to the doors becoming damaged and looking scruffy and marked.” explained catering manager Martin Bradshaw. The facilities management company in charge of the business centre buildings sourced a solution, to preventing the continual damage that the expensive fire doors were experiencing, from a range of fire rated door protection products from Yeoman Shield. “Over the last 13 years we have had to replace the kitchen fire doors twice, each time costing in the region of £1,200.00. With Yeoman Shield door protection installed this expense will be a thing of the past. We were also confident, due to the fire certification provided by Yeoman Shield that installing these products would in no way affect the integrity of the fire doors.” commented the building facilities manager. Yeoman Shield’s directly employed fixing team installed 2.0mm thick door protection panels with a FalmouthEx finish to both sides of the double swing kitchen doors in a Buff colour.


1 hour fire rated door edge protectors were then installed to both the leading and hinged edge of the doors which were then finished off with a low level kick plate in a contrasting Brown. “It’s important that the doors on show to the public look clean and hygienic giving the customer confidence that what is behind the doors in the kitchen working area will also live up to this standard. We are very pleased with the Yeoman Shield products on the door which still look brand new even though it has been in place for many months.” Concluded Karen Fisher, operations director for Gather & Gather catering company. For more information on Yeoman Shield wall & door protection range go to www.yeomanshield.com or email: sallyann@yeomanshield.com

Business Matters


the lArgest UK’s largest manufacturerof of wooden wooden the UK’s MAnUfActUrer A-Boards, chalkboards and wooden displays. A-BoArds, chAlKBoArds And wooden dIsplAys.

Hotelier & Hospitality Design

With state of the art machinery and a huge choice of timbers, plastics, aluminium and foamex we are sure that we can create the perfect item for you or your business. All of our wooden products are designed and manufactured in house at our UK workshop, in Bury St Edmunds, Suffolk, where we house an 18,000 sqft factory and design studio.


The timber we use in our products comes from sustainable suppliers, committed to procuring timber from legal and well managed forests, reducing their carbon footprint and minimising waste. MAJIsign are also committed to recycling and reusing 100% of any waste generated.With the use of a biomass combustor, regulated under the Clean Air Act, we are able to convert all wooden waste to energy to produce heating for the factory and office. Every step of production is looked after by our highly skilled experts in the field of design, woodwork and machining, ensuring you have the best possible finish to your products. We are very proud of our fast turnaround times. All stock products can be delivered in 1-2 days, with personalised or bespoke products taking only 3-5 days. From a chat on the phone, a written idea in an email or a scribble on a piece of paper; MAJIsign will create your bespoke item for you.” PAGE


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

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

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

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

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Once Again Bragard Invites You to Share in the World of Excellence

Excellence in our encounters with prestigious chefs, who voluntarily participate in the creation of these sumptuous collections. Alain Ducasse, the triple-starred chef who does us the great honour of developing the exclusive brand: Alain Ducasse by Bragard. A collection based on refined and chic lines cut from highperformance materials. Excellence with the new product line developed in collaboration with Sparco, the renowned Italian equipment manufacturer, who in 1978 created the first racing suit capable of resisting exposure to fire and flames for 11 seconds. This collection signed “Sparco by Bragard”’ is a line with a sportswear design which incorporates the Sparco technology including the exclusive flame retardant fabric. This marriage of material and style provides us with the opportunity to present an innovative


and ergonomic collection. Excellence, but also - elegance. Faithful to its tradition, Bragard is proposing two new collections of uniforms for the hotel trade. Outfits with elegant contemporary lines that will win you over as much for their cuts as for their subtle nuances. The bistronomy line, moreover, has been expanded with new MARCO and OPRAH polo shirts in bright, modern colours that go perfectly with the MAEL aprons that are already a popular favourite. Our passion and savoir-faire combine to ensure that you find here the same exacting standards that govern your daily existence. For more information please contact us at info@bragard.co.uk

You are unique, and so is your organisation. Here at Bragard, we believe that what you wear every day reveals to the world

www.bragard.co.uk | 0203 735 8692



Concept are acknowledged as one of the leading bar specialists and innovators in the industry and naturally we feel we could be of interest to you on specific projects, either as bar consultants, suppliers, installers or purely as fabricators, which being in house allows us to keep a tight control over all aspects of manufacture. Concept are pure bar specialists and that is our forté, we provide quality functional bars for any environment for anyone who is serious about bars and it has led us to work for most of the key and innovative operators in the industry. Our fabrication is of the highest quality and speciality, and because of the nature of the fabrication and expertise and the design we offer, we can make each bar bespoke to a client’s exact requirements. Concept bars, Midway House, 51 Huddersfield Road, Meltham Holmfirth, HD9 4AF - 01484 852666


English Trading Co has been supplying some of the world’s most recognisable names and brands in the hospitality industry since 1975. Our comprehensive product range covers everything for the contract hospitality industry, from bed linen, duvets, pillows, mattress protection, luxury toppers, towels, bathrobes & slippers; right through to soft furnishings, curtains, tracks, poles and blinds.

The Coravin Wine System is the only tool in the world that lets you pour wine without ever removing the cork using Coravin’s proprietary technology. Now wine enthusiasts can expand their palates by exploring, comparing and contrasting regions, varietals, producers, styles and vintages without exposing entire bottles to oxidation. Restaurants and wine bars can use the Coravin System to expand their wine programs by offering better wines by the glass, without the risk of oxidization if a bottle is not sold that night, while wineries and wine stores can offer customers a taste of fine wines before they buy.

www.coravin.com The Fine Bedding Company Hotels Division – Specialist manufacturers/suppliers of hotel duvets, pillows, mattress protectors & pillow protectors .

Vigorous sourcing from across the world is complemented by our very own state-of-the-art manufacturing and warehouse facility, located in the UK. A dedicated design and planning service will help you create the perfect look with a range of fresh designs and ‘inspiring ideas’. Finally, our professional installation team will ensure all products are expertly fitted to meet the most exacting of standards.

100 years of heritage and THE experts in hotel duvet & pillow manufacturing, with our own Smartfil® advanced fibre filling that can’t be found anywhere else in the market, we have revolutionized hospitality bedding. Having reinvested £1million into our state-of-the-art, purpose-built manufacturing facility, we set the standard for the highest performing commercial bedding for hotels. Light, washable, hygienic hotel bedding that’s a dream for both guests and housekeepers alike, & can be washed in-house to save on laundering.

Unit 1, Gibson Drive, Buckshaw Village, Chorley, Lancashire, PR7 7JR. sales@englishtradingcompany.com, +44 (0)1772 431 549

The Fine Bedding Hotels Division, Unit 10 Cobra Court, Blackmore Road, Trafford Park, Stretford, M32 0QY, +44 (0) 7780 443224 info@finebeddinghotels.co.uk



Flexfurn is the specialist in flexible and functional furniture for the hospitality industry. We carry a wide range of foldable or stackable chairs, tables, trolleys, covers and accessories. On top of that Flexfurn sells the X Design brand, a portfolio of design lounge furniture that we develop and manufacture ourselves. The range contains lightweight, multifunctional and practical party/dining tables, chairs, lounge seats and accessories for hospitality professionals. Custom made trolleys ensure that the furniture is easy to store or transport. The range contains furniture for outdoor as well as indoor use. X Design pieces are sold exclusively by Flexfurn. For more information, contact us via info.uk@flexfurn.com or visit our website


30 PAGE Directory

LeisureBench Limited is one of the country’s leading suppliers of outdoor furniture and garden buildings. Our range of products is extensive, starting with our stunning range made from Grade ‘A’ premier teak. Our Oasis Rattan collection, is modern, durable, very strong and is virtually maintenance free. Take a look at our aluminium collection, which is both lightweight, weatherproof and easy to move. The hardwood range is selected from trusted and certified sources, including heavy duty picnic tables in round and ‘A’ frame designs. We also stock furniture made entirely from recycled plastic, which is tough and long lasting, whilst our extra thick steel Tolix Style chairs and ISOTOP sleek table tops will give a splash of colour to your outdoor area. 01949 862920 sales@leisurebench.co.uk.


Mediatheme Limited is one of the UK’s leading providers of touch screen entertainment, providing reliable, professional and ‘fun’ products and services for customers across the UK. Its success is built on a dedication to product development, a commitment to first-class customer service, and engineers who ensure that each and every system is perfectly installed. One of its products, The Entertainer™ - a touch screen entertainment system - has become the industry leader with a customer base ranging from luxury cruise liners to holiday parks, from pubs to play centres. The National Bingo™ game and the Pulse jukebox have been introduced to the already impressive list of features on the new Entertainer™.

At Nomique we deliver innovative, high quality, British manufactured sustainable seating solutions. We are a company to be trusted, for both loyalty and reliability. We are continually exceeding our customer’s expectations with our extensive knowledge and experience. Our team believe in going the extra mile to create the best quality for the most accessible price. Designing with ergonomics and flexibility in mind, to produce seating to suit everyone and every environment. Nomique Seating Ltd, Unit A, Halesfield 14, Telford, Shropshire, TF7 4QR.

To see more and book a free demonstration call 01572 771363 or visit our website:

01952 585828



Sentinel is a company with a clear goal: we offer water treatment products and services that provide the best lifetime protection for heating and hot water systems. We are recognised and endorsed by the leading suppliers of heating and hot water systems and associated components. Throughout the years, we have developed strong working relationships with many of the largest brands in the plumbing and heating industry. We have a comprehensive range of products supported by approachable experts to help you achieve best practice protection for commercial systems, protecting against limescale, corrosion and accompanying problems which can cause inefficiency or failure, and ultimately impact profits and customer experience. 7650 Daresbury Park, Warrington, Cheshire, WA4 4BS


SICO Europe is the leading worldwide manufacturer of mobile folding space efficient products that help you maximise your space. The detailed engineering and superior manufacturing that goes into every SICO Europe product is supported by a strong warranty programme and excellent customer service. SICO Europe is committed to serving the hospitality industry with a complete line of innovative products designed to assist you in turning rooms around quickly and increasing room flexibility, for example our mobile folding tables, stages and portable dance floors quickly transform a meeting room into a party room, a banquet into a convention space, or a reception into a dance.

+44 (0) 1928 704 330

The Link Park, Lympne Industrial Estate, Lympne, Kent, CT21 4LR. +44(0)1303 234000sales@sico-europe.com



Forever Better’ with Miele Professional. Miele Professional is the global leader of commercial laundry equipment and dishwashers, providing the highest quality products designed to deliver exceptional results every day. Renowned for their outstanding build quality, innovative technology and energy efficient performance, Miele prides itself on its attention to detail.

The Synergy Grill is a pioneering chargrill that uses 52% less gas. This gas saving equates to an average of £12,238 every five years, helping cultivate a carbon neutral kitchen. It also uniquely has no fat tray to clean. These benefits have been adopted by top chefs and snagged top prize for innovation at The Commercial Kitchen Show where the judges were “Wowed by a British-made design that is a true innovation for chargrilling.”

0845 365 6608

The greatest benefit, however, is flavour. Synergy Grills get hotter than average chargrills. Heat ‘atomises’ the natural fats that are released during cooking which are misted back into food making it incredibly succulent.


01480 811 000 info@synergygrill.com



Directory PAGE 31

creating space that works

www.nomique.com 01952 585828 sales@nomique.com

Profile for Jet Digital Media Ltd

Restaurant Update - November 2016  

Restaurant Update - November 2016