Restaurant Update - October 2018

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry October 2018

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October 2018

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RESTAURANT

UPDATE

Impeccable new restaurant opens its doors.

A luxurious new restaurant with rooms will welcome its first diners following the transformation of a former pub.

The restaurant is also hoping to make its name through its extensive wine list, with more than 170 different wines, which includes Most Impeccable – a selection from well-known and much-loved producers – and Curious Creatures, a collection of unusual grape varieties which are likely to be less well known.

The first stage of The Impeccable Pig opened its doors yesterday (28 Sept) at Sedgefield, County Durham, offering bistro-style food and fine wines in a friendly but stylish environment.

The restaurant is the latest addition to the Ramside Estates portfolio and comes after the company purchased the Grade II listed building, which was formerly known as the Hope Inn. Now, with talented chef Chris Finnigan at the helm, The Impeccable Pig will offer an extensive menu, with food available seven days a week. Chris has years of experience, having served an apprenticeship at Le Manoir under culinary legend Raymond Blanc and worked in several other Michelinstarred restaurants. The restaurant will offer bistro style food, perfect for a casual lunch or dinner or for a special occasion or celebration.

Meat-lovers can get their teeth into josper-cooked steaks, all from cattle sourced locally from grass farms in and around the Durham area and aged for 28 days. Other dishes will include lobster thermidor, grilled halibut, herbbuttered new potatoes, chunky tartar,

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chicken Parmigiano and there are also a number of vegetarian and vegan alternatives.

Sharing platters, pizzas, sandwiches and daily specials will also be available, along with a ‘piglets’ menu for children and a Sunday lunch option.

Private dining is also possible in a new mezzanine room which can seat up to 18 guests around a unique feature dining table.

The restaurant will also offer a range of French beers and ciders and a large choice of spirits including 20 different gins and 10 tonics, more than 25 whiskies and a selection of local, real ales. And for guests who want to make a night of it, The Impeccable Pig will house 10 individually styled rooms, which are on course to open mid-October. General Manager Pierre Bertolotti believes The Impeccable Pig will be a huge asset to the area.

“We can’t wait to show the first stage of this amazing transformation with the opening of the restaurant,” he said. “We believe it will fast become the go-to place for the whole area and that everyone will be impressed with not only the look of the pub and restaurant, but also by the fantastic food we are going to offer.”

New opening: Flat Iron gives away whole Dexter steer to celebrate Flat Iron is opening the doors to their Kings Cross restaurant on Thursday 4th October and to celebrate they will be butchering and giving away all the cuts from an entire 30-day aged Dexter steer. away was a great way to mark the opening of Flat Iron Kings Cross. The animal will be butchered at the new restaurant, before being served up in a host of cuts; from rib eye to sirloin, underblade fillet, to tri tip and rump cap, showcasing the depth of fantastic cuts available from one animal.

Founded by self-taught butcher Charlie Carroll and originally conceived as a pop up back in 2012, Flat Iron have since built a cult following of guests, making it their mission to serve the best possible steak to everyone who walks through their doors.

Each week Charlie & the Flat Iron team taste all the beef that comes in and score it for tenderness, juiciness and flavour. To date the highest scoring animal was a memorable steer finished on a diet of rolled barley, brewers grains, sugar beat and hay from Charles Ashbridge’s farm in Thrisk, Yorkshire. Charlie has another one of these rare animals from the same farmer on the way and felt giving every cut

Alongside the Dexter, Flat Iron’s classic beef dripping chips, perfected at batch #128, will be joined by their brand new Wagyu Fries, cooked in wagyu fat, prized for its sweet nutty flavour, whilst made to order ice-cream will be available from the dedicated ice-cream station at the heart of the restaurant, and craft beers and cocktails will be shaken up behind the bar.

Award-winning team behind Sager + Wilde to launch brand new concept fare Bar + Canteen This November, award-winning duo Michael Sager and Marcis Dzelzainis, of Sager + Wilde, will launch an exciting all-day-dining bar and canteen.

Fare Bar + Canteen, located in the historic Morelands building on Old Street, is a multifunctional space split across two floors offering a grab-and-go coffee area, intimate cocktail and wine bar, and restaurant serving a selection of modern seasonal small plates with larger sharing dishes from the robata grill.

The contemporary open space will have an industrial aesthetic with a bright and clean finish. The ground floor bar and canteen is flooded with light through the floor to ceiling Crittal Windows and will offer natural wine and cocktails on tap.

This includes a Nitro Vodka Espresso – vodka and coffee that pours like Guinness and a Rum + Coconut – a 21st century take on the Pina Colada, with Havana 3 year, Coconut, verjus and lemongrass hydrosol. Guests are invited to drink and dine around a horseshoe marble dining counter, warmly lit by the reclaimed Holophane lights and overlooking an open-plan kitchen boasting a huge Cuppone Oven.

Downstairs, the intimate bar and dining area will be flooded with light from a glass skylight in the middle of the space

and features parquet floors and white pillars. The bar menu includes an extensive 250-strong Sager + Wilde curated wine list sourced directly from boutique winemakers across the world, as well as delivering a ground-breaking approach to the cocktail list.

A bespoke FARE tonic water has been created, which is lighter in taste and lower in sugar than traditional tonics, to allow the spirits to shine through.

Head Chef Thomas Raymond, previously at Ellory, will lead the kitchen creating a menu that takes inspiration from his British roots and travels around the Mediterranean.

The extensive food menu available focuses around the grill which takes centre stage in the restaurant downstairs.

He will lead the kitchen in creating an approachable and accessible menu with his food delivering bold, punchy, vivid flavours and interesting textures.

The menu showcases vegetable-based small plates, grilled skewers and larger sharing dishes, reflecting the sustainable practices at the heart of the restaurant.

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Big Easy Kings Road turns up the heat 27 years in the making, London’s original Big Easy on Chelsea’s Kings Road reopened on Tuesday 18th September with a new look, larger bar, 50% off food for 10 days and 100 complimentary Margaritas.

Big Easy was introduced to the restaurant scene in 1991 by its founder Paul Corrett. Since its inception, the Big Easy mission statement has been high-quality barbecued meats, lobsters flown over fresh from Nova Scotia and an inclusive party atmosphere, fuelled by live blues and great bands every night. 27 years and two more London restaurant openings later, Kings Road has been sympathetically refreshed to reflect Big Easy’s evolution.

The most significant change is the expanded bar area, which has doubled in size. The bar is now partially separated from the dining room, offering a lounge area, large party tables and waiting staff. An expanded selection of whiskies and bourbons are waiting behind the bar, while all the favourites such as Big Easy’s trademark slushie cocktails – on the menu for 25 years – remain in place.

With its

newly beefed up Bar Bites menu, Big Easy Kings Road is asserting itself as a fun, flexible destination for dining, drinking and parties.

In the dining room, the old favourites on Big Easy’s reliably brilliant Bar.B.Q menu have been joined by some new additions. Meanwhile, tables are now bare and there’s a new, softened décor of exposed steel, maroon leather and painted wood throughout.

With Big Easy Kings Road ready and open, and the soft launch coming to an end, we want you to come and celebrate with us. Bookings should be made by emailing kingsroad@bigeasy.co.uk.

As ever, Big Easy Kings Road is bringing the party thanks to topdrawer live

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bands and blues every night, accompanied by delicious, affordable drinks; the fact that there’s a 2-for1 happy hour on selected slushies, cocktails, wines and beers every weekday (from 4-7.30pm and all day on Monday) says it all. With its Chelsea location and party vibe, the restaurant has inevitably attracted stars looking for a good time over the years, including Jessie J, Brooklyn Beckham, David Haye, Chris Eubank, Denise Richards, Binky Feltstead, Ellie from Love Island and Chelsea FC’s finest.

Club Mexicana at the spread eagle launch their vegan brunch This October Club Mexicana at The Spread Eagle, London’s first 100% vegan pub and purveyors of fully loaded Mexican-Californian flavours, will launch their brand new brunch, kicking off weekends with breakfast tacos and Bloody Mary’s every Saturday and Sunday.

Inspired by co-founder Meriel’s travels through Mexico City, California and a stint living in Sydney, where brunch is a formative part of the weekend, the menu will include dishes packed with flavours from the sunshine cities.

Mains will feature Mexican Shakshuka with ‘Chorizo’ and Black Tomatoes; ‘Huevos’ Rancheros with Grilled Paprika Tortillas and pico de gallo and ‘Chick’n’ & Waffles with and Maple Syrup. Club Mexicana’s signature tacos will also be getting a breakfast twist from Avo and sour cream, Scrambled tofu with pickled onion and Valentina hot sauce, to Potato with fiery ‘chorizo’, all parceled into fresh corn tortillas.

The Spread Eagle’s inimitable landlady Sherri Lee Estabrook will be serving up

brunch cocktails at the bar, including her famous Bloody Mary spiked with Mexican chilli and served with a giant pickle, Vegan Tequila Sour made using aquafaba to replace egg white, and a Mexican classic; the Michelada with Pacifico beer and a kick of fresh lime.

Perfect to accompany a pre-brunch snifter, there will also be snacks of Roasted Cauliflower in al pastor sauce and Classic Nachos with pico de gallo and guacamole.

a taco or two, or those looking for a few drinks with friends to kick off their weekend’ ‘Our style of cooking lends itself really well to brunch, and its been so much fun creating a whole new menu with lots of exciting dishes – breakfast tacos are definitely a winner! Pull up a stool at the bar and get a bloody mary and some Huevos Ranchos… I can’t think of a better way to spend a Saturday’ says Meriel.

The Spread Eagle co-founder Luke says ‘We’ve been itching to get brunch off the ground since we opened – we’ve always wanted to pub to be a place for all occasions, so we cannot wait to open our doors and welcome those seeking refuge from a hangover with

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Certified members are: • 4 Seasons Outdoors www.4seasonsoutdoor.co.uk • A Mir & Co www.a-mir.co.uk • Ascalon www.ascalon.co.uk • Bramblecrest www.bramblecrest.com • Cane Industries www.caneindustries.co.uk • Culcita www.culcita.ie • Daro www.daro-cane.co.uk • Desser www.desser.co.uk

LOFAssured initiative gains strength across the garden furniture industry with twentyseven members already certified LOFA’s (Leisure and Outdoor Furniture Association) “LOFAssured” initiative ensures that all cushions sold by members comply with current government fire safety regulations.

• Europa Leisure www.europaleisure.co.uk • Extreme Lounging www.extremelounging.com • Firmans Direct Ltd www.firmansdirect.com • Glencrest Seatex Ltd www.glencrestseatex.co.uk • Glendale Garden and Leisure www.glendale-leisure.com • Hampson Agencies www.jati-kebon.com • Hartman UK www.hartmanuk.com • Innovators International www.innovators-international.co.uk • John Robertson Ltd www.johnrobertson.ltd.uk • Kettler (GB) Limited www.kettler.co.uk • LeisureGrow www.leisuregrow.com

LOFA is raising awareness of fire safety standards/regulations for garden furniture cushions in this young campaign and, already, twenty-seven members are certified with 11 in progress and soon to be completed.

• Leisure Plan www.leisureplan.co.uk

One of the conditions of LOFA membership is that members must adhere to a code of conduct, part of which is compliance with all current legislation; it is this culture of propriety that the retailer and customer buy into when they source product from LOFA members.

LOFAssured is a distinguishing factor setting LOFA products apart from other non-compliant suppliers. LOFA appointed FIRA (Furniture Industry Research Association) and entered into a Primary Authority Partnership with HertfordshireTrading Standards to aid the members in their quest for full compliance.

• Maze Rattan www.mazerattan.com

For further information on the Leisure and Outdoor Furniture Association, call 02392 258844 or visit www.lofa.co.uk and www.lofassured.co.uk

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• Lifestyle Garden www.lifestylegarden.com

• Munro Importers www.pagodafurniture.co.uk • Norfolk Leisure Lifestyle Limited www.norfolkleisure.com • Pacific Lifestyle Ltd www.pacific-lifestyle.co.uk • Quest Leisure Products Ltd www.questleisure.com • Supremo UK www.supremouk.com

Thrive in the Restaurant Trade with a Merchant Cash Advance As the banks retain a tight grip on high street credit, seeking an alternative funding arrangement could give you the capital you need to stand out.

Rich Wilcock, director of alternative finance company Capalona, explains how a highly flexible Merchant Cash Advance could give you a cash boost to help you thrive during the most

Running a successful restaurant business can be tough even in the most buoyant of financial climates. Restaurateurs are typically tasked with long working hours, difficult customers and a fluctuating workforce yet what amplifies these issues and more is a lack of working capital.

There comes a time when every restaurant owner must invest in the business without impacting cashflow. Upgrading kitchen equipment, refreshing the décor, taking on more staff or investing in marketing and training requires working capital.

Traditional forms of credit, such as conventional bank loans, can be difficult to obtain, especially in times of financial uncertainty. Few banks are willing to support high street ventures and, with strict qualifying requirements and rigid repayment terms, many business owners struggle to acquire the funds they need to stay afloat. A Merchant Cash Advance is an alternative business finance arrangement that is widely available to restaurateurs who use card machines to process payments. An advance can be requested quickly online; once approved, funds can be made available within a matter of hours and flexibly repaid in line with your seasonal takings.

challenging times.

via your card terminal; you only repay the loan as and when a card transaction is processed. This is particularly attractive during seasonal fluctuations and offers far greater flexibility than traditional loans.

To ensure you can repay the loan, a manageable pricing structure is tailored to the needs and typical performance of your business. A larger proportion is paid off when business is booming and less when it’s quiet. Merchant Cash Advances are typically repaid within nine to twelve months.

For busy restaurateurs, making repayments automatically at the time of sale is a huge benefit. You won’t have to process additional paperwork or change your card terminal. As loan repayments are processed solely via your card machine, you retain 100% of your cash transactions.

A Merchant Cash Advance is a completely unique lending proposition and probably the most advantageous form of finance available to UK restaurant owners today.

For more information or to get your free no obligation quote, please visit www.merchantloanadvance.co.uk or www.capalona.co.uk. You can also call us on 0800 133 7868.

A Merchant Cash Advance is short-term, unsecured loan that provides a host of exciting benefits for restaurant owners who accept card payments. The amount you can borrow is based on a percentage of your monthly card sales. The funds are usually transferred within hours of approval – there are no upfront fees nor fixed terms – and repayments are made via future card payments. A small percentage of each sale is repaid to the lender PAGE

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RESTAURANT

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Peppermill Interiors are one of the UK’s leading suppliers of bar and restaurant furniture. They are entering their busiest time of year and say businesses thinking about refitting in the new year should order now to avoid disappointment.

This year, Peppermill Interiors are celebrating 21 years in business, and with over two decades of industry knowledge under their belt, they really understand the importance of good, personalised customer service.

Managing Director Scott Humphreys said: “We work with our customers on projects of all sizes. We have a wealth of experience in supplying products to local, independent businesses, right through to UK-wide and multinational restaurant, pub and coffee shop chains.”

Some of Peppermill’s more well-known clients include Turtle Bay, Caffè Nero and Nandos, but they have also supplied furniture to countless small eateries and domestic customers over the years. They ship worldwide, having previously fulfilled orders throughout the UK, Europe and further afield.

Christmas is fast-approaching, and when the party season is over, the new year is the time when bars and restaurants start to think about refreshing their look.

New furniture is a great way to revitalise an interior, and Scott recommends ordering early: “Now is the time to start thinking about January refits, as planning ahead ensures you beat the rush. We keep most of our items in stock, but this is the time of year when we sell large quantities at once to bars and restaurants, and we would always recommend ordering ahead of time to avoid disappointment.”

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Peppermill have a large two-storey showroom based in Burntwood, Staffordshire (about a 40-minute drive from Birmingham). They are open to both trade and the public six days a week. If you can’t visit in-store, their recently launched website now enables you to shop online, or you can place your order by phone or email.

They have an impressive range of bar and restaurant furniture, which includes wooden, metal, leather and upholstered dining chairs; large dining tables and small cafe tables; sofas and armchairs; storage units; lighting, and much more.

As well as their new ‘off-the-shelf’ items, Peppermill also have a unique selection of one-off vintage pieces.

The range encompasses everything from traditional stacking chairs to industrial sideboards – great if you’re looking for pub furniture with ‘WOW’ factor or a standout piece for your hotel lobby. An on-site warehouse enables orders to be fulfilled quickly and reduces lead times for customers. For those clients looking for something a little different, Peppermill offer a bespoke furniture making service, crafting a selection of tables, benches and other items to your size, style and colour specifications.

Peppermill’s showroom is open Monday-Friday 9am5:30pm and Saturday 10am-5pm, or you can shop online at www.peppermillinteriors.com.

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BŌKAN REVIEW

Luxurious and classy, Bōkan showcases stunning views of the city, exotic cocktails and fine dining at its best. Located in the heart of Canary Wharf, thriving with atmosphere, discover artisanal cuisine on the 37th floor at the award winning Bōkan. I shall begin by describing the breath-taking beauty of the building’s interior, the contemporary gold and bronze gives an abstract and chic feel. We were warmly welcomed by Joséphine Vaillant, Bōkan’s events and reservations agent. We decided to begin our evening by getting a cocktail at the bar, I opted for a classic fruity cosmopolitan whereas my partner had the West Indiaman which includes Havana club rum, with homemade white tea syrup, guava juice with a citrus burst of fresh lime. We then made our way to the roof top bar and had our drinks whilst admiring captivating views of London’s skyline.

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Luxurious and classy, Bōkan showcases stunning views of the city, exotic cocktails and fine dining at its best. Located in the heart of Canary Wharf, thriving with atmosphere, discover artisanal cuisine on the 37th floor at the award winning Bōkan. I shall begin by describing the breath-taking beauty of the building’s interior, the contemporary gold and bronze gives an abstract and chic feel. We were warmly welcomed by Joséphine Vaillant, Bōkan’s event and reservations agent. We decided to begin our evening by getting a cocktail at the bar, I opted for a classic fruity cosmopolitan whereas my partner had the West Indiaman which includes Havana club rum, with homemade white tea syrup, guava juice with a citrus burst of fresh lime. We then made our way to the roof top bar and had our drinks whilst admiring captivating views of London’s skyline.

With the magnificent view visually pleasing to the eye, Bōkan have crafted a menu inspired by rich European cultural cuisines that have flowed along the Thames since ancient times. We were led to a table right next to the window which gave us an opportunity to look out at the spectacular London night sky. To begin we were given a warm, round loaf of bread to enjoy with creamy butter accompanying

our refreshing bottle of New Zealand’s Villa Maria Sauvignon Blanc. Our fantastic and attentive waiter Jerome Taverson then brought us a dish to refresh and clean our palette ready for the exotic flavours ahead. This was a smooth elder flower mousse with fennel salad and fresh strawberry. As a starter I chose the rich Portland crab meal salad, with delicious gherkin, coconut and cucumber gazpacho, topped with sesame seeds. My partner went for the moist beef cheek and foie gras cromesqui, bell peppers, crunchy pine nuts, strong sherry vinegar and herbs salad. We were incredibly impressed with our meal so far and were looking forward to our next course.

broad beans and crunchy chick peas accompanied with creamy mash potato, a dish the restaurant is famous for. My partner opted for the tender Hereford 28 day-aged sirloin steak on the bone, served with “pommes dauphin” and gorgeous choron sauce bursting with flavour. Quite easily one of the best steaks in London! An amazing meal to match our fantastic starter dishes. To finish our meal I went for vanilla and chocolate homemade ice-cream and smooth fruity mango sorbet. My partner decided on Peach Melba, crunchy almond biscuit with a burst of raspberry coulis, sweet verbena Chantilly meringue and fresh sorbet. Both dishes offered a refreshing end to our fantastic meal.

From start to finish, our experience of Bōkan was filled with attentive friendly staff, breath-taking views and exotic, diverse flavours. We highly recommend the award winning 2 AA Rosette restaurant at Bōkan which creates a warm, inviting and relaxed dining experience with a menu that take your taste-buds on a journey of European discovery.

We ate from the A La Carte menu which provided us with fantastic variety, something for all. For me, I had the distinctive flavour of the succulent slow cooked Rhug Estate lamb shoulder, saffron panisse, plums, PAGE

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Dine in style and comfort with Lyndon Lyndon Design offers a variety of seating and furniture collections to provide an enhanced user dining experience in restaurants, cafés, bars and work cafés. As well as being comfortable and sophisticated, the collections are functional, flexible, and help utilise space for maximum turnover.

F

rom formal seating arrangements and intimate dining, to casual benches and high tables with stools, this stunning Lyndon line-up is designed to suit a wealth of interiors. All pieces bear Lyndon’s stamp of handcrafted luxury and are ergonomically superior.

Formal and informal dining: Lyndon’s Isla and Agent collections of dining chairs and tables bring elegance to any environment. With an extensive selection of fabrics and leathers for chairs, a variety of timber finishes also gives added choice. In addition, all chairs and tables can be specified with coloured painted frames for a bold and stunning effect. The comfort of these chairs is achieved through a superior and considered ergonomic that both supports and cushions the user whilst sitting.

Casual tables, benches and bar stools: Lyndon’s Agent collection is a popular choice for cafés, informal restaurants and work cafés, especially where space is at a premium. Combining excellent design with functionality, they bring a relaxed feel to any dining area, and when both high and low-level options are combined, they serve to break up the eye-line of furniture.

Intimate dining: Lyndon’s two-seater sofas and chairs from its Callisto and Albany collections - the latter complete with distinctive buttoned back detail - are ideal for intimate dining. Whilst preserving the formality of the occasion, these pieces bring a soft and intimate feel and are often specified in establishments that wish to create a timeless and sophisticated ambiance. They can also be customised to create a bespoke effect.

Pictured here; armchairs without arms and table from Lyndon’s Isla collection are perfect for both formal and informal dining.

Tables: When it comes to the all-important dining table, Lyndon boasts multiple options that come in a variety of timber finishes. Of course, size and shape are equally important, and a mix of circular and rectangular pieces further aids design flexibility and practicality. Lyndon also offers a wide array of coffee, side and bistro tables for informal areas.

Commenting on its all-encompassing line-up of dining seating and furniture, Managing Director at Lyndon, Tim Armitt, says: “When it comes to the dining experience, luxury, style and comfort are naturally at the top of everyone’s wish list. However, the type of seating and furniture must also be considered based on the interior styling and available space.

For those establishments where space is sacred, Lyndon can design custom banquette and booth seating to fit any interior.

Whatever the choice, when choosing Lyndon, you are investing seating and furniture that can be enjoyed for years to come.”

Pictured here; benches and tables from Lyndon’s popular Agent collection grace this informal work café.

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For further information contact 01242 584897, or visit www.lyndon.co.uk

Cornish Sea Salt Cornish Sea Salt is Europe’s fastest growing sea salt brand and is quickly gaining a global reputation, exporting to 35 countries across Europe, Asia, America, and the Middle East. It is a high-quality, mineral-rich salt with an authentic provenance, used by chefs who want a salt that draws out and heightens the flavour of dishes. Cornish Sea Salt has a naturally lower sodium content without any compromise on flavour, meaning that you can use up to 30% less salt when seasoning.

Hand harvested just eight metres from the Atlantic shoreline in an eco-friendly harvesting plant on the Lizard Peninsula in Cornwall, Cornish Sea Salt is the only sea salt available from Grade A sea water. The geology of the Lizard Peninsula gives Cornish Sea Salt a totally unique mineral profile specific to the water from the area, packed with more than 60 vital essential minerals. Cornish Sea Salt is pure and natural, with nothing added or taken away.

The production method at Cornish Sea Salt differs from other European salt houses: instead of relying on evaporation and therefore retaining impurities in the finished product, an ion exchanger passes a current through the seawater, resulting in a brine of pure salt and minerals that in turn becomes pure white crystals of the highest quality and flavour.

Catering pack formats include the original Cornish Sea Salt Crystals, Cornish Sea Salt Flakes and new Cornish Sea Salt Fine Flakes, versatile products that can be used for bakery, butchery or brining, in mixology or marinades, or as a finisher.

Catering packs are supplied in cases of 4, with 60 cases per pallet. See below for pack sizes.

Products Cornish Sea Salt Crystals – pack a punch with rich mineral content and strong taste. Great to amplify flavour in everyday cooking and ideal for delivering a salty crunch to baking and in marinades. Pack size: 1.5kg.

Cornish Sea Salt Flakes – are delicate and melt rapidly on the palate giving an instant hit of salty and mineral rich zestiness. Perfect for everyday cooking or finishing. Pack size: 1kg.

New – Cornish Sea Salt Fine Flakes – gently crushed so are salt shaker ready.

Mini flakes that are full flavoured and ideal for baking, pickling, cooking, and for table seasoning. Pack size: 1.25kg.

How to order: Please contact us at sales@cornishseasalt.co.uk or call +44(0)1326 554720. www.cornishseasalt.co.uk @Cornishsea_salt PAGE

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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

17

RESTAURANT

UPDATE

Modern Classic

Restaurant Furniture Throughout history, there have been objects, ideas, and stories that will never be out of style. Fashions come and go, but these timeless pieces will remain firm favourites regardless.

T

hroughout history, there have been objects, ideas, and stories that will never be out of style.

Fashions come and go, but these timeless pieces will remain firm favourites regardless.

The same applies to interior design.

More specifically, restaurant and cafe design, where trends come and go in a blink of an eye. In this roller coaster world of changing styles, timeless pieces of furniture are godsends to maintaining an aesthetic presence.

Fashion is temporary, style is forever. And these following pieces prove just that.

A hallmark of good style lasting through the ages is hairpin legs. These simple and stylish table and chair legs were designed by Henry P Glass back in 1941.

As supplies were scarce during the time, thanks to World War Two, designs that used minimal material were in high demand. As a result, a legend was born and 77 years they’re still in demand.

The combination of good style with practicality and resourcefulness will ensure these table legs stay in style for decades to come. See the range of hairpin legged chairs and tables at Cult Furniture, or be even extra resourceful and get just the legs, choosing whatever surface you want to connect them to.

The Cult Living range of Victoria stools is also a celebration of simplicity and practicality (are you seeing the pattern here?). Combing a smooth wooden surface with metallic legs, these stools are a monument to classic industrial design. They fit right at home in rustic, modern, and of course industrial styled interiors alike.

18 PAGE

Highly durable, lightweight, and easy to clean these are perfect for lining against the bar in busy restaurants and well, bars. It’s these features alongside their desirable looks that will keep this stool in trend forever.

Much like the Victoria line of stools, these chairs combine a simple wooden and metal-based design with clean-cut practicality. The simple design allows these chairs to work in all settings.

They’re stackable too, great for saving space and making closes a breeze.

With their clean lines and slim, airy profile Bauhaus chairs will bring a French Industrial chic look to any outside dining area, restaurant, bar or cafe. Like a pair of dark jeans, it’s almost impossible to go wrong with them.

Similar to how a tailored suit looked good a hundred years ago and still looks good today, the vintage style of the Winchester chair is also a timeless classic. Their wooden base and faux leather upholstery permeate a charming air of sophistication to their surroundings, without trying too hard.

In fact, they’re not even trying at all.

They can’t help but be outstandingly stylish.

Like all the other pieces of furniture mentioned here, these chairs are also as practical and versatile as they are handsome. Easy to wipe clean, easy to move around, and easy to slot into an array of interiors. They have a timeless look that’s welcomed with open arms wherever they go.

Throughout this article we’ve discovered that it isn’t style alone that carries certain pieces of furniture to last forever. Like Muhammad Ali, these chairs have all the charisma in the world and have the skills to back it up. Their practicality and usefulness go a very long way in cementing their place as timeless pieces. It’s the marriage of style and practicality that make them what they are, perfectly balanced. Being neither so stylish that they lose function or so functional that they become plain ugly.

For commercial places, especially bars, restaurants and cafes this is key. A chair that is only stylish will fall

apart after a few weeks of heavy usage, and staff will detest lugging them around and struggling to clean them properly. While a chair that’s purely practically will eviscerate any sense of style or cool factor the place has.

It’s for those reasons that getting timelessly stylish furniture that’s so useful it’s almost friendly is your best option by a country mile. You really can’t go wrong with furniture that’s useful, durable, and slides into your interior with ease.

To find out more about trade discounts and services at Cult Furniture email trade@cultfurniture.com, visit www.cultfurniture.com or call us at 02080237299 PAGE

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RESTAURANT

UPDATE

Business up and down?

These 7 quick restaurant software tips level out the restaurant rollercoaster

By Luis De Souza, CEO of NFS Technology Group

It’s led to over-ambitious restaurant chains expanding too quickly, and the market is said by many to be oversaturated. Consumers are spoiled for choice when it comes to spending their precious pounds.

There have been some big shocks in the UK restaurant market this year, with even famous names suffering a downturn.

Yet over 4,000 new restaurants have opened here in the last four years, so the industry is still showing a lively spirit.

On top of this, the trend towards using online ordering apps such as Deliveroo and Just Eat has been providing diners with an alternative to eating out.

So in these restaurant rollercoaster times, how can you make sure YOUR restaurant is one of the survivors?

These disruptive arrivistes also mean restaurant clients lose the opportunity to upsell higher margin items such as beverages with their meals.

I’ve come up with my 7 favourite quick restaurant software tips to help you level out the ups and downs of the market But first, why’s life so tough for restaurants in 2018?

big repercussion of Brexit, the exodus of EU hospitality workers.

Brexit bust-up

Of the 3m people who work in UK hospitality, more than 750,000 are EU nationals.

Thanks to the impending ‘divorce’ – soft or not – the pound has fallen and basic ingredients have therefore shot up in cost.

Many have left, and because promised Government training for British staff is not coming in to force until 2022, a shortage of labour and talent certainly looks on the cards.

Jamie Oliver blamed the Brexit blues when he was forced to close six of his restaurants last year, followed by 12 more in 2018.

Private equity perils

Like almost everyone else, he’s seen margins eroded by factors including the rise in the minimum wage – and he’s certainly not immune to that other

The restaurant and bar sector has been dominated by private equity for a long while, and deals have been at a record high this year.

20 PAGE EPOS

The combination is hitting the sector hard. Accountancy group UHY Hacker Young says that no fewer than 35 out of the UK’s top 100 restaurant groups are now loss-making.

Like everyone else, they blame higher staff costs and falling consumer confidence as well as rising business rates.

D r i v i n g ef f i c i e n t o p e ra t i o n s and effective sales are crucial if restaurants want to thrive. Restaurant management technology helps – for example, those using Aloha EPOS systems, such as Nando’s, are reporting increases in gross profit and revenue.

My top 7 quick restaurant With technology it’s possible to promote software tips for success: 1. Get marketing Restaurant management software makes it easy to create targeted marketing campaigns that bring guests back again and again.

Using cloud-based EPOS it becomes easy to capture diners’ data to inform email promotions. You can also use they system to post your events and promotions to social media.

2. Reward loyalty

your business, sending out social campaigns at a national or site level.

Importantly, you can also monitor your online reputation and see what reviews people are posting.

A mobile solution means you can track social media feedback in real-time and respond quickly if there’s an issue.

4. Crack down on theft

6. Manage stock better

Sad to say, fraudulent staff can sometimes hit your bottom line by indulging in theft and scams.

Food waste is a huge drain on the resources of any restaurant, and it’s crucial to keep it to a minimum.

EPOS technology not only identifies best-selling dishes but also spots trends, so the right stock is ordered and less is thrown away.

• Gift card credit

Using fraud detection software means a restaurateur can spot patterns of unusual behaviour in real-time. And because staff know their actions are being monitored, they are likely to stay on the straight and narrow.

• Rewards based on items

5. Control your labour

• Rewards based on points

This is one of the highest costs for any restaurateur, but can be kept under control with technology.

When it comes to restaurant software tips, this is perhaps the biggest, longterm.

Once customers arrive, you want to keep them coming back by creating a real relationship that benefits everyone.

Restaurant management software offers multiple ways to reward repeat business: • Real-time rewards

Your EPOS restaurant technology makes it easy to keep track of the system – and if you are in a group, the loyalty schemes can be applied across all sites in a jiffy.

3. Be more social

You need to perform a balancing act of keeping enough staff on at the right times to keep guest happy, without wasting money on overstaffing or unnecessary overtime.

Our clients are increasingly using social media to get the word out about their business – it’s a particularly useful way to reach the younger generations of diners.

With restaurant technology you can forecast exactly what labour is required, create rotas easily and reduce unplanned overtime thanks to full integration with payroll.

7. Improve customer service

EPOS technology creates a seamless customer experience from online reservations to quicker seating, thanks to graphic table plans.

Food arrives quickly and accurately thanks to tableside ordering on handheld devices, tablets or smartphones – and it can also integrate with kitchen automation.

Even bill payments can be taken tableside. It all adds up to a quick, satisfactory customer experience that they will be keen to repeat.

These 7 restaurant software tips are just the tip of the iceberg when it comes to the benefits of good restaurant management technology, and they are well worth taking note of.

All the indications are that 2019 is unlikely to be any easier than this year; the industry needs all the help it can get. And with a quick and demonstrable ROI, technology is definitely an important part of any restaurant survival kit.

* Find out more about restaurant management technology at www.nfs-hospitality.com EPOS PAGE 21

RESTAURANT

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LOLLYSERVE LAUNCHES • Payment specialist introduces first of its kind PoS and self-serve solution • Joins forces with Optomany to support P2P encryption At this year’s Restaurant and Bar Tech Live show, point of sale (PoS) and payments specialist, Lolly, will launch the first-tomarket entry level PoS and self-serve platform.

Teaming up with payments specialist, Optomany, the innovative LollyServe combines traditional EpoS payments with self-serve.

By creating one secure, seamless solution the new offering enables hospitality providers of all sizes to benefit from the speed and convenience of self-serve technology, whilst providing greater customer engagement.

The technology will operate in any environment with order and collect facilities. Lolly’s goal is to facilitate businesses of all sizes in maximising sales opportunities and savings. By offering customers the opportunity to complete the simple task of ordering, businesses can optimise employee hours by focusing their staff on providing high-quality, exceptionally efficient service. The software puts the full order process in the customers’ hands.

To ensure all payments are processed as quickly and securely as possible, Lolly recently partnered with Optomany — a specialist in innovative payment processing technology that has pioneered the use of the PCI Point to Point Encryption (P2PE) standard in the UK. The resulting P2PE-compliant solution delivers the highest level of security at low cost to drive take-up of cashless payments in the sector.

Peter Moore, CEO at Lolly, said: “EPoS is clearly becoming the single most important business tool in the hospitality space. Self-serve is also a core focus for the industry, providing customers with full control of the transactions they make. But - until now - it has very much focused on the larger players. We have worked hard to build an entry level solution which integrates EPoS payments and selfserve - supporting smaller hospitality providers in their mission to compete on a level playing field.

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“We’re delighted to have Optomany working with us, to ensure LollyServe supports secure and seamless transactions. P2PE is fast becoming a major requirement for today’s discerning customer, and Optomany’s offering meets that requirement head on.

“The opportunities within this space are vast and self-serve has so much more to offer. Overall, this new technology will undoubtedly put the customer back in the driving seat, and will help to increase footfall. It won’t be long before we start to see aspects such as face recognition coming into play within self-serve, increasing customer loyalty and speeding up transactions even more.”

“All businesses who accept card payments must be PCI DSS compliant. But installing a P2PE solution will actually reduce their scope for PCI compliance, making the whole process much cheaper and easier,” said Optomany Chief Commercial Officer, Robert McLaughlin. “Our axept® solution was the first globally to receive P2PE v2 certification and we’re delighted to continue the innovation by teaming up with Lolly on a platform set to take the hospitality sector by storm.”

To see a demonstration of LollyServe visit stand 2852 at the Restaurant and Bar Tech Live. If you would like to find out more about innovative, reliable and secure payments in the hospitality sector, please visit Optomany on stand 2822 at Restaurant and Bar Tech Live.

www.theneworderman.com

What works for you reliably around the clock, satisfies your guests and increases your sales?

The new NCR Orderman7.

For successful restaurateurs

RESTAURANT

UPDATE

Purified Air at The Restaurant Show 2018 incorporating Bar & Pub and Catering Equipment Expo Once again Purified Air will be exhibiting at The Restaurant Show on stand GM19.

This annual extravaganza for the restaurant trade is entering its 30th year in 2018 and will be running from the 1st – 3rd October @ Olympia - London.

With new products, live demonstrations and Purified Air on Stand GM19 to whet your appetite The Restaurant Show is the place to be:• With 347 exhibitors in one place • Learn from top industry names and leaders at The Stage full with inspiration and insights for you to take back to your establishment

• Watch passionate professionals put their talents to the test over in the show’s Competition Theatre • Catch up with colleagues, clients and friends new and old. This is the event at which the industry gathers each year to look forward to new things and to celebrate what has been • Visit Purified Air on Stand GM19 to find out more about us and how we can help your business.

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.

We have a national service and maintenance division allowing us to ensure that our equipment is working at its optimum efficiency, currently completing over 8000 service and maintenance visits a year.

We export our equipment to over 28 countries around the world.

ESP4500EI 24 PAGE

New ‘extra mile’ award created in memory of talented chef, Matt Campbell Next week the Craft Guild of Chefs will reveal the winner of The National Chef of the Year award, which is one of the most hotlyanticipated announcements in the chef world.

For 2018, the Guild has introduced a new award which has been created in memory of talented chef, Matt Campbell, who tragically died running the London Marathon in April.

When judging The National Chef of the Year entries, it was found that Matt Campbell had not only entered the competition, but his menu had impressed the panel and successfully made it into the top 40. Judging of the dishes is completed anonymously so when compiling the names of the semi-finalists the organisers were sad to discover that Matt was unable to take his semi-final spot. The Kendal chef was running the London Marathon for The Brathay Trust in honour of his father, Martin. In the days following the run, thousands of people pledged to complete ‘3.7 extra miles’ in memory of the MasterChef: The Professionals star.

Named the ‘Matt Campbell Extra Mile Award’, it will be presented to one of the ten National Chef of the Year finalists who has made a big impression on the judges, in both the build-up to

and during the competition.

Revealing why this award is so special to The National Chef of the Year, organiser and Vice-President of the Craft Guild of Chefs, David Mulcahy said: “We wanted to recognise the work of not only Matt Campbell but also our ten dedicated finalists. Throughout the competition, we’ve been looking at every element of the chefs’ work, not only when competing but also in the part they play as ambassadors for our industry. As the most prestigious chef award, we recognise the role NCOTY has in inspiring all those who work in hospitality and celebrating the positive work that goes on to attract and retain talent, promote culinary skills and encourage sustainability. I feel honoured to introduce this award and am looking forward to revealing our first winner next week.”

The Chair of judges, Gary Jones has overall responsibility in finding the recipient of the Matt Campbell Extra Mile Award 2018. He added: “Over recent years there has been a lot of discussion about creating positive

environments in modern kitchens and how senior chefs support those youngsters around them. It’s vital we work together to ensure we are truly nurturing the next generation to succeed in our industry. The National Chef of the Year is a key part of this mission with its long list of ambassadors, judges and competitors who always go the extra mile to develop their teams and steer the industry forward towards a sustainable future.”

The Craft Guild of Chefs will reveal the winner of the first Matt Campbell Extra Mile Award at The National Chef of the Year VIP celebration which takes place at Adam Handling’s The Frog in Covent Garden.

If you are unable to make it to The Restaurant Show, you can discover who the winners of both the overall competition and this new award are by following the Craft Guild of Chefs and the #NCOTY hashtag on Twitter @Craft_Guild, Instagram @CraftGuildofChefs and www.facebook.com/craftguildofchefs.

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25

THE IDEAL WAY TO RECEIVE

REAL TIME, FACTUAL INFORMATION

ON THE ACTIVITIES OF YOUR WASHROOM, CLEANING TEAM, CUSTOMER FEEDBACK AND MUCH MORE

KEY S FEATURE

STAFF LOGIN

CUSTOMER FEEDBACK

Staff log in, record the cleaning time, report maintenance issues, and manage their shift pattern.

Find out what customers really think about about the washroom facilities , not just a simply Good or Bad but reports on what was or wasn’t liked.

MAINTENANCE REPORTS

DYNAMIC ROUTE LIST

FOOTFALL COUNTING

Real-time alerting you of any issues or repairs that require attention.

Set-up alerts to notify Cleaners, Managers and Maintenance of issues requiring attention.

Our unique dynamic route list directs your cleaning staff to the most appropriate location, based on feedback, footfall and cleaning due times.

Our most accurate footfall monitoring system, understanding the busy and not so busy periods of usage , by day & hour.

ALL-IN-ONE CHECK LIST

VISUAL COUNTDOWN

Custom build your own cleaner tasks and in turn record when these tasks have been completed.

To the next cleaning inspection.

PLUG & PLAY

VISUAL COUNTDOWN EASY TO READ, VISUAL DISPLAY DETAILED REPORTING OPTIONS

STAFF LOGIN

CLEANER DASHBOARD

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FOR OVER

15 YEARS, WE HAVE BEEN DESIGNING AND MANUFACTURING

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Tel: +44 (0)1268 710209 | Email: info@grangeeurope.com | Skype: thehygienecompany.com

THE CURSE OF SPLASH-BACK! If you’ve ever used a urinal, you’ll know exactly where we’re coming from!

For any ladies’ reading this, we apologise in advance for the content below but it’s an important plight. This is right up there with other unexplained male phenomena such as Man Flu and the inability to multi-task.

Whether you’re a guy who likes to rock a banging pair of pastel coloured chino’s or has spent the entire Summer in nothing but flip-flops, we’re certain you will at some stage have encountered the dreaded urinal splash-back!

The thing is, aside from the embarrassment of pee stained clothing and wet feet, there are actually bigger issues to worry about, particularly for washroom owners! The reality is that even with the best will and aim in the world, when a chap uses a urinal it is entirely possible for little droplets of pee to travel up to 5 feet!

That means that without question, pee droplets are landing on the walls and floors and probably on the person standing next to them at the urinal! Time to bore you with some science - Uric Acid is the chemical in urine that is made from a natural breakdown of the body’s cells. Too much of it in our systems can crystalise around the joints and give us gout. The same principle rings true in urinals with uric acid gradually forming

crystals in the waste pipes over time. Once it reaches this stage, it’s really horrible and smelly stuff - ask anyone who has had to unblock a clogged urinal before! The problem is that this pungent biproduct can be left behind in porous surfaces or grout when urine splashes out of the urinal. Over time these areas can start to smell worse than a shoal of dead fish in a dirty aquarium and suddenly the prospect of devouring the beer battered cod and chips on the pub or restaurant menu isn’t quite so appealing!

Fortunately - you can thank us later, innovative solutions are coming to market to help reduce urinal splash-back, keeping trousers and feet dry, and helping to reduce urine stench in washrooms. Take our all new Hex & Trough urinal screens for example.

Not only are they the most fragrant on the market, they will also reduce urinal splash by up to 95% Peeing really is believing!

Look out for us on your quest for a splash-free experience, and if in the meantime you happen to frequent a bathroom that doesn’t have P-Wave Hex screens, make sure you observe the bro-code and leave at least one space between you and your fellow urinal users, splashback really is a curse and even more so when it’s someone else’s!

P-Wave are market leaders in air freshening products in the UK, for more information on their 30 day, 100% recyclable air care range, visit www.p-wave.co.uk

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RESTAURANT

UPDATE

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 32 PAGE

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

The Triple Chocolate The hot beverage system dispenses thTr ree Cha-cha-chocolate, Cha brcha-cha-chai andedbranded VanHout e n chocol a t e s – Whi t e Chocol a t e , Fai r t r a de Mi l k ch - at thea Chocol ate and Darofk Chocolaatebutton – whiu lst the new Dual hot beverages p push Chocolat T T systemsystem dispenses White Chocolate and Chai Latte. The additiond of such choisuch ce in hot chocolate alone wil substacho ntial y extend the menumenu for many out-of-home sites, but with the additiofo n of flavourflavourin ing syrups the opportunity to personalise menus, creating wo of signatsignature ure drinks to stand out onmarke a crowded high street is within the In a mark reachreach of every site. of dispense

Cha cha pus

Cha-cha-chocolate, cha-cha-chai - at the T push of a button

wo of the hottest propertieswo in hot beverages in the out-of-home of market this winter are White marke hot chocolate and spice chai latte.

In a market In first, these are a now both available mark through branded dispensers dispense to ensure quality and consistency in the cup whilst removing removing the need for messy tubs, spoons and a kettle.

Hot chocolate from world-renowned Hot cocoa producer, Barry ch Callebaut Callebau and their premium brand -VanHouten, and spice Chai LatteLatte from award-winning chai drinks company, Drink fro Me Chai are now available now from a range of branded table-top ava beverage dispense systems systems available exclusively from Fairtrade Beverage Systems. At a the touch the of a single button these new touch machines will deliver consistent consisten quality, drink after drink, allowing sites from schools and colleges colleges to cafes and restaurants to benefit from introducing something somethin new and exciting to their menus.

The new dispense range The includes the UK’s first machinene to offer threethree different chocolate drinks and the first machine dif to combine chocolate chocolat and chai.

The Triple Chocolate The hot beverage system dispenses three Tr branded branded VanHouten chocolates – White Chocolate, Fairtrade Milk Chocolate Chocolat and Dark Chocolate – whilst the new Dual hot beverage system system dispenses White Chocolate and Chai Latte. The addition d of such choice such in hot chocolate alone will substantially cho extend the menumenu for many out-of-home sites, but with the addition fo of flavouring flavourin syrups the opportunity to personalise menus, creating signature signature drinks to stand out on a crowded high street is within the reachreach of every site. of

unique new machines to the UK market. Some high street venues hai drinks, but sadly are already serving white hot chocolate and chai drinks, but sadly the drinks are made the quality and consistency is often lacking as the drinks are made dients for the cup by hand and the correct gram throw of ingredients for the cup nsers the quality and serving size is not used. With these new dispensers the quality and e constoo makes them istency is guaranteed and a speedy service too makes them perfect for our ‘grab and go’ culture.”

Mike Steel, sales & marketing manager of Fairtrade Beverage f Fairtrade Beverage Systems said, “We are delighted totwo have partnered with two such rtnered with such prestigious brands as VanHouten and Drink Me Chai to bring these Me Chai to bring these uniquehigh new machinesstreet to the UK market.venues Some high street venues me are already serving white hot chocolate and chai drinks, but sadly d chai drinks, but sadly the the quality anddrinks consistency is oftenare lacking asmade the drinks are made as by hand and the correct gram throw of ingredients edients for the cupfor the cup serving size is not used.

With these new dispensers the quality and pensers the quality and consistency is guaranteed and a speedythem service too makes them ice too makes perfect for our ‘grab and go’ culture.”

g.co.uk u01634 726163 umike@fairtradevending.co.uk

u 01634 726163 u mike@fairtradevending.co.uk ing.co.uk

RESTAURANT

UPDATE

Special Offer!

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01926 495 113 enquiries@bateman-group.co.uk www.bateman-group.co.uk

Insurance for Public Houses and Restaurants The cover provided by both our Public House and Restaurant Package has been designed to cover the insurance requirements of this industry. We have access to a variety of major insurers to the Lloyds Market, ensuring we provide you with the right level of cover specific to your individual needs.

Our commercial insurances are suitable for a wide range of business of all sizes and sectors, from multi partner consultancies to PLCs in manufacturing and retail. We also have specialist services for the leisure and tourism industries and also for landlords.

Get a quote for your insurance Get a fast, no obligation quote for your insurance today.

(Quote:ESHOTONE)

Insurance: Personal, Commercial & Specialist Insurance for Guest Houses and Hotels Schemes As Independent Insurance Brokers, The Bateman Group provide a wide range of insurances suitable for your every need, from protecting your home and assets, to protecting your business, customers and employees.

Personal insurances can include home, vehicle and travel insurance, and at The Bateman Group we also have specialist services for insuring overseas properties and art collections.

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The cover provided by both our Hotel & Guest Direct Insurance Package has been designed to cover the insurance requirements of this industry. We have access to a variety of major insurers to the Lloyds Market, ensuring we provide you with the right level of cover specific to your individual needs. www.bateman-group.co.uk

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.

WE ARE LIG

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

RESTAURANT

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