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The latest news, products and services from the restaurant industry, for the restaurant industry October 2019

Pulsar Lighting & SOS Electricals supply Pan-Asian Cuisine and Rooftop Shisha Lounge based by Hilton London Syon Park


Image: InterContinental London – The O2 p15

October 2019

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Industry News Hotel Indigo, Leicester Square Technology Food & Ingredients Suppliers Catering Equipment Recommended Suppliers

www.restaurant-update.co.uk


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Brother Marcus Spitalfields

Brother Marcus Spitalfields opening with modern Eastern Mediterranean cuisine The modern Eastern Mediterranean restaurant Brother Marcus will open their third and largest site in London’s Spitalfields Market this November. Founded by Alex Large, Arthur Campbell and Tasos Gaitanos, Brother Marcus’ menu features produce sourced from the UK and the Eastern Med. Set in modern industrial surroundings, Brother Marcus Spitalfields will be an all-day space which seeks to continue the success of their restaurants in Angel and Balham. Brother Marcus Spitalfields will offer diners signature breakfast plates such as the Step Sister with sweet potato, courgette and feta fritters, avocado and spinach, kale, turmeric yoghurt and a poached egg, and the Brother Special with beetroot cured salmon, scrambled eggs with honey and sesame glazed tenderstem broccoli on toast. “We’ve drawn great inspiration for the new restaurant from regular research trips to the Eastern Med – of course a few beers were drunk, but we’ve found so much fantastic produce and discovered exciting new recipes and techniques. We can’t wait to open in Spitalfields, where we’re looking forward to joining a thriving food scene. Our new home will feel slightly elevated and refined – Brother Marcus is growing up,” said the co-founders.

Nico Simeone to open fifth Six by Nico restaurant Chef Nico Simeone is to open a fifth restaurant under his Six by Nico brand with the launch of a second outlet in Glasgow. Six by Nico Southside will open with 30 seats on 4 October, joining the original site in the city in Finnieston, which opened in 2017. Further restaurants have since launched in Edinburgh, Manchester and Belfast. Simeone’s business also operates 111 by Nico in Glasgow’s West End and the Hebridean on the city’s’ Great Western Road.

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The Six by Nico concept operates a regularly changing six-course themed menu at £29 per head, with a wine pairing for £26. Six by Nico Southside will open with a New York menu. Simeone said: “Our team care passionately about our customers and our community, and I’m looking forward to ensuring we continue to influence the hospitality industry as well as building on the continued success of the company. With a new Six by Nico in Glasgow’s Southside and a growing customer base in the city, we can meet and deliver consumer expectations”.


Canadian coffee chain announces UK drive-through coffee shop expansion

Mayfair restaurant Sabor debuts cocktails Canadian coffee chain Tim Hortons has confirmed UK expansion plans with four new coffee shop restaurants opening before the end of 2019. The current estate of twentyone restaurants, will see a further three drivethrough and one high-street location open by the end of 2019. Drive-through restaurants will shortly make up over one fifth of the company’s locations and represents a fast-growing part of the business. The format has proved continuously successful throughout the U.K. and allows increased access for customers to enjoy throughout the day. A new restaurant in Leicester city centre will also be opening by the end of the year. The location will be the largest in the U.K. with over 150 seats. Also, looking to make the brand more accessible to customers, Tim Hortons will be trialing delivery services in more than half of its restaurants with two service providers. The Tim Hortons brand was founded by its namesake, a top professional ice hockey player, who wanted to create a space where everyone would feel at home. Fast forward to 2019, more than 5.3 million Canadians – approximately 15 per cent of the population – visit the cafés daily.

Short-but-sweet leaflets, lengthy manuals, decks of cards – cocktail menus come in many forms. These are the latest lists to make their way onto the UK bar scene Cocktails aren’t the typical order when aperitivo hour rolls around in Spain – sherry, vermouth and simpler mixed drinks like the G&T tend to grace the tables of tapas bars. But for its first cocktail menu, Mayfair restaurant Sabor has created a list just as suited to Spanish drinking culture as the country’s go-to serves. The cocktail selection has been developed by Michelin-starred chef Nieves Barragan and José Etura, co-founders of Sabor, along with the bar team, with the objective of drawing in customers for a pre-dinner drink in addition to the restaurant’s signature tapas experience. It joins the restaurant’s offering of wines, beers, vermouths, spirits and sangria. Each drink on the five-strong list has been designed around traditional Spanish flavours and ingredients. Imbibe took a seat in Sabor’s buzzy bar area to try out the new drinks. First up is a Negroni which swaps fino sherry for gin, pairing it with Victory Bitter and Lustau Vermouth. The sherry’s nuttiness is complemented by a briny olive garnish, for a smart, lower-abv riff on a classic. Spritzier serves include Agua de Valencia, a take on a traditional Valencian drink with a delicate mix of gin, orange leaf, orange blossom, blood orange and cava; and La Almendra, with apple, brown butter, Ysabel Regina Brandy and soda. We’re particularly fond of Sabor’s take on a G&T, which marries a house-made padrón pepper gin with tonic and lime. Spicy on the nose but incredibly moreish on the palate, the infused gin’s vegetal notes and slight kick cut through the richness of the restaurant’s dishes (think a perfectly runny Spanish tortilla and decadent goat’s cheese croquetas). We have a feeling that, should you pop in to sample this short but sweet collection of drinks, you’ll end up staying for a full-on boozy feast.

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British Pie Patisserie opening in the heart of London Epic Pies was founded in 2015 by mother and son duo Daniel and Roshnara Jobsz, who combined their passions to make pies and pastries to sell at markets and festivals throughout London. This is the pair’s first brick and mortar venture that will champion classic pies and the fine art of patisserie, all with an ingenious flair. The menu will offer a taste of seasonal produce, funky flavour combinations and hybrid baked goods. The 55-cover shop will be open on weekdays from 8am to 10pm for breakfast, lunch and dinner and Saturday brunch from 10am – 4pm. The menu includes a rotating selection of five pies, all handmade with the family’s secret recipes and served with buttery mash, steamed greens and gravy – or parsley liquor. Signatures include the Ham-Hockey Puck, stuffed with ham hock and leeks in a cider and mustard sauce wrapped in shortcrust; and the EastEnder, with slowly braised

peppered steak in traditional East-End suet pastry and lattice shortcrust top. Savoury tarts are also a specialty with options such as the New Yorker made with salt beef and Swiss cheese on rye pastry. The pastry menu includes cronuts, croffles and “cup-tarts” (hybrid cupcake tarts), as well as Sweetie Pies – think Lemon Meringue, Banoffee and innovative creations like the Cheesy Tart; vanilla cheesecake on buttery shortbread topped with flaky pastry. The brunch menu includes Croffle Benedict and the Brunch Wellington with Cumberland sausage wrapped in egg and bacon in a lattice pastry.

Craft ales and a selection of wines and spirits will be served alongside teas and coffees. The interiors of the corner venue have original Victorian features, splashes of teal, exposed concrete and Edison bulbs strewn across the ceiling. A glass pastry studio will showcase technicians preparing pastries whilst passers-by will see baked goods in the shop’s window display. A one-of-a-kind wall mural painted by acclaimed British street artist Pegasus will be a focal point.

Sticks’n’Sushi Soho set to open with Danish Japanese fusion Danish restaurant group Sticks’n’Sushi is set to open its ninth restaurant in the UK on October 9th. The new restaurant in Beak Street, Soho, will be the group’s seventh opening in central London. A unique combination of traditional sushi and yakitori sticks from the grill, Sticks’n’Sushi will offer diners a combination of Danish hygge and Japanese Noren. Set over two floors, the restaurant will have 170 covers, and operate seven days a week from 12 noon until 11.00pm (10.00 pm on Sunday). Andreas Karlsson, Group CEO says: “Finding the ideal locations for Sticks’n’Sushi can take us some considerable time. We devote a great deal of energy to looking for the perfect sites, and we’ve now found the right spot in Soho. Interestingly, Damien Hirst has also chosen this location for his flagship studio and art complex a definite plus for footfall.

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The new restaurant features hanging partitions, inspired by the Japanese Noren curtains, used to separate and decorate doorways in Japan. Their soft and sound dampening qualities add to the Danish Hygge, a distinct feeling of cosiness that permeates every square foot of the two-storey restaurant. The menu will feature Sticks’n’Sushi’s signature dishes such as the Hell’s Kitchen maki with bubbly tempura shrimp and Japanese barbeque sauce and yakitori skewers such as the Buta Yaki with organic, free-range pork from Denmark. To celebrate the opening of the Soho restaurant, Sticks’n’Sushi is releasing a sustainable and British- brewed sake, made from surplus rice by Kanpai, a micro sake brewery based in London run by Lucy and Tom Wilson. The new sake is called ‘Rice Revived’. It is a bright and fruity craft sake created with sustainability in mind. Born from a shared passion to reduce food waste, Kanpai crafted this sake from Sticks’n’Sushi’s unused rice and it has been bottled and labelled using recycled materials.


French Riviera open to rediscovery with FOLIE where Soho meets Mayfair FOLIE a new restaurant and bar will open on Golden Square, where Soho meets Mayfair on Monday 11th November. Guests will be invited to rediscover the dining culture of the French Riviera in FOLIE’s opulent and elegant surroundings, the interiors aim to resurrect the sensuality and glamour of the 1960s and 70s.

Led by Executive Head Chef Christophe Marleix, the kitchen will draw inspiration from the Mediterranean. The humble recipes of the coastal coves of south of France and Italy will be refined and elevated, whether guests are stopping by for a ‘menu du jour’style working lunch alongside the main menu or settling in for a long, drawn-out dinner. Starters such as sea bream crudo with citrus and avocado are followed by vibrant mains of Provençal braised beef with confit potatoes, or megrim sole with Menton lemon, reminiscent of balmy nights by the sea. Sharing platters will embody FOLIE’s focus on generosity and conviviality, inviting groups of friends to come together and feast on a whole confit lamb shoulder and basil baby potatoes; or a whole sea bass grilled in a charcoal oven served with a ratatouille. To finish, there will be generous patisseries such

as a beautiful tarte tropézienne, seasonal sorbets and cheese boards. The menu will source and champion seasonal ingredients from smallscale UK farmers, with fish from day boats in Cornwall and Devon, England’s own Riviera. The bar team will specialise in the great classic cocktails, shaking and stirring martinis, sazeracs, and negronis. There will be a menu of rare and unusual pastis and vermouths, together with fine Armagnac and other digestifs. Wines will be sourced from the finest wineries across Europe, while Riviera épicerie essentials, such as pissaladière and tapenades, will complement the list. “FOLIE is the result of the collaboration of a passionate, talented team: my old friend Christophe Marleix has captured the éclat of the Riviera; Studio KO have conceived the beautiful design; and the designer Yorgo Tloupas, has helped steer the art direction. I’m

looking forward to recreating the spirit of the 1960s and 1970s and hope FOLIE will be a meeting point for conviviality, elegance and revelry at all times” says Guillaume Depoix, founder of FOLIE. Since moving to London five years ago, Guillaume has worked for industry stalwarts including Juan Santa Cruz and Sir Terence Conran, adding to his experience in some of Paris’ most prestigious restaurants which included working closely with the much-admired Costes brothers. It was whilst working at Alain Ducasse’s Plaza Athénée that Guillaume met Executive Head Chef Christophe Marleix who worked with Ducasse for a decade on both sides of the channel, after which he relaunched Annabel’s in Mayfair in 2017 before joining Guillaume to open FOLIE. FOLIE will open on Monday 11th November 2019, with 100 covers: 20 seats at the bar and 80 in the dining room including a semi-private section for intimate gatherings.

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Admiral Recruitment invites hospitality operators to get FIT for the future Admiral Recruitment is cohosting an event on Thursday 3rd October from 5pm-7:30pm at Nomura International PLC in 1 Angel Lane, London to explore if companies within the hospitality sector are FIT – ‘Fit, Inspired and Teched up’ for the future. The leading recruitment company is teaming up with Nomura Bank, CODE Hospitality, the Good Eating Company and Food Choice at Work, a company behind a leading edge, healthy eating management system for employees, clients and customers. Paula Rogers FIH, founder of Admiral Recruitment, said: “With on-going staffing challenges facing the hospitality sector, it has never been more important to look after people.

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“Candidates are incredibly discerning and want to work for organisations with inspirational cultures and who actively show their commitment to staff health and wellbeing, from work/life balance and development opportunities right through to technical support and healthy food in the workplace. “Our vision for this event is to showcase how we and operators within the hospitality sector can be and are FIT to meet the challenges ahead so that we all continue to attract the fittest candidates and inspire and retain the best teams whilst using technology to its greatest benefit for our wellbeing.” The event will include a presentation by Dr Fiona Geaney, public health nutritionist and founder/ CEO of Food Choice at Work, who will share insight into how companies can support the health of their employees. Adam Hyman, founder of CODE Hospitality, a community for the hospitality industry created to reward, inspire, connect and educate, and Paul Gardener, head of wellbeing at Nomura


International and Nuffield, will host a panel discussion. Earlier this year, Nomura was ranked first among UK’s large employers in Britain’s Healthiest Workplace Awards. The Good Eating Company, one of two catering operators at Nomura Bank, will serve a range of delicious canapes and bowl food and there will be a raffle in aid of the charity, Hospitality in Action. No stranger to FIT, Paula Rogers is hugely passionate about food, health and wellbeing and an advocate of Admiral families and the wellbeing of all parents in the business. She also competes at an international level in age group triathlons and was an international runner for Ireland. She encourages a healthy and fit workplace with unlimited free fruit for staff and sporting activities such as a football league, gym membership, boxing, a running club for staff and a wellnesssocial team.

our own efficiencies to make our clients and candidates life easier, along with providing training courses in nutrition and allergens, bespoke business services and hospitality training are all part of life at Admiral. “We are a living and breathing FIT conscious company and want to showcase that this, with so much more ongoing learning, is a huge part of our values of integrity, compassion, courage and tenacity.” There are limited places available so if you would like to attend this event, please contact Sina Otto at Admiral Recruitment: sinao@admiralgroup.com

She said: “At Admiral Recruitment we support staff and candidates’ health and wellbeing right across our permanent and temporary divisions. Continuous improvement on wellbeing and our new IT system and App to help to streamline

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MAG Laundry Equipment – Latest Offers

Does your business require a new washing machine, tumble dryer or ironer? Popular within restaurants, hotels, pubs and bars MAG Laundry Equipment is a leading supplier of commercial laundry machines across the UK & Worldwide. Perfect for processing linen, table cloths, bedding, towels, uniforms & more, MAG is pleased to offer you high quality laundry equipment at discounted prices. With products ranging from 8kg to 100kg in capacity there is a model available to meet your requirements however small or large.

• Commercial washers, dryers & ironers • Spare parts & repairs for all major brands • Detergents & autodosing systems • Energy-efficient, fullyprogrammable & user-friendly • 5% off RRP with discount code “SAVE5” MAG Laundry Equipment can supply your business with energy-efficient, fully-programmable, user-friendly laundry machines that could reduce your energy bills by 30% or more. As well as washers, dryers and irons, MAG also provides detergents, autodosing systems, and spare parts & repairs for all major brands of commercial laundry machines.

Their support network operates 365 days a year which includes a 24/7 customer support line and a UK fleet of engineers on-hand to assist you with installations, repairs, maintenance, servicing, gas certificates, duct cleans and more. Ask MAG’s friendly sales team about their competitive purchase outright and pay monthly options. You have the freedom to pay upfront or you can spread the cost month-bymonth with a convenient lease / rental plan.

Receive your 5% discount off RRP with promo code

SAVE5

Contact MAG for your free quotation and brochure pack by calling 01422 244733, by emailing offers@laundrymachines.co.uk, or by visiting their website at www.MagLaundryEquipment.co.uk.

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WasteMaster converts, reduces and recycles food waste on-site for positive reuse The WasteMaster on-site food waste conversion system removes the burden of food waste management and disposal for restaurants and other catering suppliers and provides a clean and sustainable alternative to landfill disposal, for the benefit of our environment. Currently operating in hotel restaurants, hospital catering departments, catering institutions and hospitality catering services, WasteMaster accelerates the decomposition of food and organic waste in less than 24 hours, reducing its volume by up to 80 per cent and converting it without the addition of water or other additives, into a dry, odourless, high calorific-value useful residual material, which will not be discharged into sewers and water courses. Ideal for medium-volume food waste producers including large restaurants and other catering providers, the compact WasteMaster system can be installed easily in a convenient area close to a kitchen without the need for plumbing or other services, just a three-phase power supply and an air outlet.

Feedback from WasteMaster users has been very positive and the Head Chef of Whittlebury Park, Craig Rose, says: “The system has really improved the efficiency of our food waste management while also minimising the environmental impact of this waste.” Whittlebury Park’s first trial machine was installed in a convenient area at the rear of the main building in 2017. Now part of the daily waste processing cycle, the latest WasteMaster model, installed in August 2018, currently processes between three and six tonnes per month. WasteMaster’s diagnostic reporting system confirms the actual volumes of food waste being produced to help identify where training may be required to reduce food waste generation. T h e Wa s t e M a s t e r i s supplied as a managed service and the food waste processing cycle is remotely monitored continuously to ensure smooth-running performance. The system has an automatic bin loader to minimise manual handling and maximise health and safety and as well as indicating when it is full, it will unload automatically when the process has finished.

For every two tonnes of food waste fed into the WasteMaster and diverted from landfill, around 3.2 tonnes of greenhouse gases are prevented. The small quantity of residual material remaining at the end of the conversion process can be used for green energy production through anaerobic digestion and other positive purposes depending on the composition of the feed stock. For more information about the WasteMaster system and how it can reduce your food waste burden, call: 0800 634 8644, or email: enquiries@greenecotec.com. www.greenecotec.com

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Hotel Indigo 1 Leicester Square

– a Jewel in Leicester Square’s crown.

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On arrival at the Hotel Indigo Leicester Square hotel, we were greeted at reception by the friendly and welcoming staff. Located in the vibrant Leicester Square, the hotel was only a stone’s throw away from nearby shops, restaurants, theatre shows, bars and phenomenal live street acts, therefore only a short walk away from everything that is needed for an enjoyable weekend stay in the capital. The hotel itself was well looked after, immaculately clean and had a welcoming atmosphere, as well as a modern décor. I particularly liked the 1920’s Great Gatsby theme, being a big fan of the novel and films, to see a hotel decorated similarly was an enjoyable experience and a lovely touch for the theme to be featured so well throughout the hotel. All of the guest rooms have handy phones, hidden international plug sockets, bath robes, slippers, The White Company toiletries, waterfall showers and under floor heating in the bathrooms. TVs show over 138 international channels and 33 radio stations are available, providing all the luxuries that guests have come accustomed to and then more. The executive double room offered a stay in complete comfort and as a result of being placed on the upper floor of the hotel provided unrivalled views of London’s skyline. The spacious room features a comfortable king size bed which means a pleasant night is almost guaranteed, a large mirror area with all needed amenities and a working desk

suitable for business guests. The room exhibits luxurious aspects, especially the spa-like bathroom with rain showers, flat screen TV and Nespresso machine. The room was completely sound proof so despite being so close, the Leicester Square nightlife wasn’t at all noticeable. The bed was spacious and comfortable and you could embrace the magnificent view from where you lay. The bathroom was extremely clean and stocked with enough toiletries for a short stay. An added touch, was once we had entered the room we were contacted by reception to make sure the room was too our liking. This reassured us that if any problems were to occur during our stay that the staff would be available and willing to assist us. Hotel Indigo Leicester Square has a rooftop bar and restaurant called LSQ Rooftop offering fine dining with a phenomenal view and I would highly recommend popping up for yourself. We opted to sit on the balcony with a couple of cocktails overlooking the city and the breathtaking views and the cocktails certainly didn’t disappoint. Overall the service level provided throughout the stay by the staff at Hotel Indigo is impeccable, check in is seamless and all staff exceed all expectations with their manner, politeness and punctuality. Hotel Indigo Leicester Square really does provide the ultimate hotel experience for guests throughout all aspects of your stay and is an immaculate jewel in London’s treasures and therefore should be on everyone’s must-stay hotel list.

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Don’t let cold related injuries hamper productiveness this winter Prevent and protect with JustGloves As the summer ends, organisations across the UK are beginning to think about personal protective equipment to keep employees safe and warm throughout the impending colder months. Fingers are particularly prone to the effects of cold environments as the body reduces blood flow to the extremities in cold conditions. Prolonged and repeated exposure to air temperatures from 0°C to as high as 16°C can develop injuries such as chilblains, with below freezing air temperatures causing frostnip and more seriously, frostbite—a common condition that can lead to gangrene and possible amputation. Although in the UK minimum working temperatures are not set in stone, employers are legally required to take action when a risk to the health and safety of their employees has

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been identified. By providing staff with suitable thermal work gloves for use in colder environments, and by communicating the potential hazards of cold exposure, organisations can significantly reduce the risks of cold related injury. When searching for gloves, it is important to remember that one glove type is probably not going to suit all employees. Workers in higher risk areas may require high visibility thermal gloves, whilst those in lower risk areas may prefer gripper gloves with thermal lining. To meet the diverse needs of employers across all industries, JustGloves.co.uk offers

an extensive range of thermal gloves making it easy to find the glove most suited to the employee, as well as the task in hand. All cold work gloves available from JustGloves.co.uk have been rigorously tested and are compliant to the relevant EN standards. Mechanical data is available to view on each glove type that clearly shows the level of resistance to abrasions, cuts, tears and punctures. To find out more and to prepare your staff for the anticipated cold weather, visit www.justgloves.co.uk or call the JustGloves team on 0808 1699 117.


Exclusive champagne pairing menu at InterContinental London – The O2

InterContinental London – The O2’s celebrated fine dining establishment is presenting a new set menu where signature dishes are paired with Laurent-Perrier champagnes. The Michelin-Guide and 3 Rosette winning restaurant is collaborating with the French champagne house this October with an exclusive sixcourse menu. The menu features signature courses from the restaurant’s recently appointed Head Chef, Aurelie Simon, along with Laurent-Perrier’s classic labels and the newly available Blanc de Blancs Brut Nature. The exclusive menu showcases some of Britain’s best seasonal produce, including poached turbot fillet served with sturgeon caviar and Grand Siècle Iteration No.24 by Laurent-Perrier; Venison fillet served with pickled walnut, blueberry and Laurent-Perrier Cuvee Rose; And for dessert, pear mousse with roasted macadamia nuts, caramel and Laurent-Perrier Harmony. The exclusive menu pairing is priced at £98 per person and is available for dinner throughout October. For reservations please see here. PAGE

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Changing habits around drinking have shifted a large chunk of consumer’s focus towards the best and the worst that the nonalcoholic category has to offer.

SIMPLEXITY THE FUTURE FOR PREMIUMISATION The obvious, mundane post mix syrups or the confusion of labels stuffed in the back bar fridges (many of which can also be seen on the supermarket shelves as part of a meal deal) are not exactly exciting. Just because customers are not drinking should not mean that their experience is any less fulfilling. Catherine Salway’s alcohol-free gastrobar concept, Redemption is testament to this with their ‘spoil yourself without spoiling yourself’ theme and glamorous offerings. The Redemption concept is premium and impressive but not necessarily easy to manage or scale for many operators, particularly when the hospitality industry has one of the lowest staff retention rates of just 70% compared to the national average of 85%.

‘We can learn a lot from the successes of the gin craze’ says Mark Fenton, Head of Brands for Mr Fitz Aqua Spritz. ‘Keep the serve routine a simple one and yet deliver great tasting drinks that consumers feel sophisticated with and are prepared to pay a premium for.’

The answer is what Brewfitt’s revolutionary Mr Fitz Aqua Spritz brand would term ‘Simplexity’ that is a drink that is simple to make but has a complex look, feel and taste. Their range of over 25 botanically infused flavours mean serving a Lemon, Yuzu and Turmeric Spritz or a Sarsaparilla Pear Sling could not be easier.

The Mr Fitz Aqua Spritz concept was launched exclusively to the on-trade last year. It is designed to give operators a solution for all their premium non-alcoholic drinks and water dispense that will drive revenues and yet reduce operational costs with it’s easy to use service formula.

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‘Training is a very costly overhead for any operator and so we’ve designed the process of delivering our drinks to be incredibly simple’ said Fenton. ‘We have devised a serve routine called ‘The Drill’ which is made up of three easy steps to make serving each of our flavours easy to train. Actually, staff seem to prefer making drinks in this way at the Mr Fitz font rather than glugging out something from a bottle in the fridge, and customers definitely now feel more special when they see their drink being made up. It is perhaps why we regularly see upwards of 85% gross profit per serve being achieved by our customers’

www.mrfitzaquaspritz.com


New Café Plus undercounter warewasher for cafés & delis Nelson’s new Café Plus dishwasher is the perfect warewasher for the demanding requirements of busy cafés and delis. Calibrated to provide the optimum results across cups, mugs, plates, glasses and cutlery, Café Plus has 7 programmes and can wash up to 60 baskets per hour. Also, it protects delicate items with a soft-start option which gently builds in pressure and prevents chipping, cracking or even breaking. Thermo-acoustic insulation to the door and wash chamber not only prevents heat from escaping but contributes to the almost silent running of the machine so it’s perfect for front of house siting. Café Plus features a shallow wash tank that uses the minimum quantities of water and energy necessary to ensure a perfect wash. In fact, the machine draws just 2.5 litres of rinse water per cycle which is then used in the subsequent wash. Using less water means that filtration becomes more critical and Café Plus is fitted with a pioneering 3-part filtration system that maintains water quality by trapping the smallest food particles and dumping them with the coolest, dirtiest wash water at the end of each cycle. A lower volume of water means that less chemicals are required and the peristaltic pump dosing system for detergent and rinse-aid releases the optimum amount per wash cycle.

Total wash tank coverage is assured by the two powerful, stainless steel, combined wash and rinse arms with strategically angled directional jets. The clear electronic controls are very user friendly and, in the event that a problem should occur, the machine has a self-diagnostic fault system. A self-clean programme avoids the need for manual cleaning and this will commence automatically at the end of service. When the machine hasn’t been used for a while it will revert to standby mode, thus ensuring no unnecessary energy is wasted.

Café Plus will be on display at Caffe Culture on stand F2 on 28th - 29th October. For more information Tel: 0800 592 833 Web: www.nelsonwash.co.uk PAGE

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Pulsar Lighting & SOS Electricals supply Pan-Asian Cuisine and Rooftop Shisha Lounge based by Hilton London Syon Park Syon Lounge is situated in Syon Park, one of London’s most beautiful locations, surrounded by panoramic parkland, wildlife and unique tidal water meadows. Visit a private area away from city life where you can enjoy a calm walk in the sun before dining in the exquisite Pan-Asian Cuisine and Sushi Restaurant or relax in the luxurious Shisha Lounge.

The chroma strip x3 was chosen based on its ability to generate a fabulous array of colours, size and output. Illuminating Syon Lounge Working closely with SOS Electrical’s, one of our UK partners, Pulsar won the contract to supply internal lighting to illuminate the ceiling structure at the Syon Lounge, Syon Park, London. SOS Electrical’s designed the layout and specification to meet the customers’ requirements and their inhouse team of engineers carried out the installation. The goal was to achieve set theme for customer experience along with even, reliable lighting across the existing ceiling structure.

Syon Lounge, Park Rd, Syon Park, Brentford, TW7 6AZ Tel: 0208 568 4837 mobile: 07877 777 798 info@syonlounge.com 18 PAGE


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Selecting the Chroma X3 product, a 45 degree beam angle was used in order to achieve maximum uniformity and effect. The design involved careful siting and spacing of the units, ensuring there was no glare or direct light to distract clients, enhancing the customer experience of this unique restaurant.. The Chroma Strip X3 8 was chosen based on its ability to generate huge range of fabulous colours with ultra smooth dimming, its size and beam angle enabled it to fit perfectly into the existing structure. The lighting installation is controlled by a Pulsar OS1 control system, a simple, user friendly tool with the ability to produce a wide range of lighting effects.

About Pulsar Pulsar manufactures a wide range of colour controlled LED luminaires for large-scale architectural projects, television shows, live performances, hotels and many other applications. Pulsar’s range provides high power, high quality LED lighting backed by Pulsar’s commitment to reliability and state-of-the-art product design. Our factory and offices are located in Cambridge, UK where we have been making lighting equipment for more than 40 years. If you would like to visit us or find out more about Pulsar, please give us a call or email our sales team: Sales@pulsarlight.com Office: +44 1223 403 500 PULSAR | 1 Pembroke Avenue | Waterbeach | Cambridge | CB25 9QP | United Kingdom

About SOS Electricals We are a London-based firm of electrical contractors operating nationally, specialising in the commercial hospitality sector. We have an absolute commitment to our clients to bring their visons to life. At SOS Electricals, our clients’ interests always come first. It goes without saying that happy clients make’s happy relationships. We believe that by focusing on the long-term interests of our clients, we will continue to deepen our client relationships, help to grow their businesses, and in the process, grow ours. We work hard to make sure our clients continue to recommend us. In summary, our values and principles are firmly hinged on building enduring client relationships. With the experience gained on our growing portfolio of projects across the UK, we are confident that we can add significant value to your project and business. We are proud to say our clients always recommend us. We very much look forward to you recommending us sometime soon. Please do not hesitate to contact us to discuss your project in detail. Unit 14, Capital Business Park, Manor Way,Borehamwood, Hertfordshire, WD6 1GW Tel: 020 3713 0037. Email info@sos-electricals.co.uk

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UPDATE

Demand for California Walnuts continues to grow as the new harvest gets underway With the new harvest starting in late August, the 2018/19 year-to-date results (to 31st August) show that the UK demand for ‘shelled’ California Walnuts has grown substantially. UK shipment figures to 31st August highlight a year-on-year increase for ‘shelled’ California Walnuts of over 15%. This equates to an uplift of 1,358,293 pounds, or just over 616 metric tonnes (MT)* – representing a significant increase on 2017/18. CWC comments, ‘While California Walnuts have faced some adverse tariff challenges

this past crop season, in other export markets globally the situation created opportunities for growth – like in the UK’. Meanwhile as part of the California Walnut Commission’s active export marketing programmes, a number of initiatives continue to inspire and encourage the UK food industry to use more California Walnuts.

[* Source: CWC Shipment figures in August 2019 - shelled pounds - 2017/18: 8,689,019 against 2018/19: 10,047,312].

BEING INSPIRED… Speciality & Fine Food Fair 2019. California Walnuts welcomed and encouraged visitors to ‘Be Inspired’ at the 20th Anniversary Speciality & Fine Food Fair. Visitors were treated to a first-hand experience of the superior quality, unique taste and versatility. The California Walnut Commission (CWC) showcased a variety of retail products, offered the opportunity to sample CA Walnuts and also learn about what makes them so special.

Inspiring New Products CWC supported the Whitworths’ launch of a new range of snacks under the brand Gloriously Grown. These snacks feature the California Red ‘Livermore’ variety Walnuts and Sorbet Raisins and were displayed on the CA Walnut stand. The UK CWC team has also recently been working with BNUTZ, the artisan nut butter producer, that created a product with California Walnuts as a core ingredient. BNUTZ uses premium organic ingredients, ethically sourced and free from palm oil, preservatives and refined sugar.

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Elena Attanasio, Event Manager of Speciality & Fine Food Fair, commented: “We were really happy to welcome California Walnuts back to the Fair. Nuts are a major component of both the healthy eating and plantfood movement: California Walnuts

offer retailers and hospitality business owners alike the perfect opportunity to take advantage of these key consumer trends with a premium snacking product or ingredient for sweet, savoury or meat-free recipes.”


CWC Comments Pamela Graviet, Sr. Marketing Director, International at the California Walnut Commission on the latest news from California Walnut growers in terms of improvements and investments – “The Californian Walnut industry has invested in production research for the past 50 years developing and testing technologies for the future of walnut farming that include improved orchard management, entomology, plant pathology & nematology - as well as breeding through timehonoured traditions (no GMO) to develop stronger, more pest and disease resistant trees as well as new varieties. For more than 25 years, California Walnuts has been a leader in scientific research to gain better understanding and knowledge of the nutritional value of walnuts and explore the role of walnuts in a healthy diet.” What new walnut trends would you like to see in the future? “A trend we would like to see is having consumers storing their walnuts properly at home to keep them as fresh as possible. The healthy plant-based Omega-3 fatty acids that make them so good for you also make them susceptible to a shorter shelf life. It’s best to keep them in the fridge for up to 6 months and in the freezer for up to 1 year.” Peter Meadows from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, says: “Our goal is to convey to the market that California Walnuts offer a number of attributes, over other origins - great taste, consistency, ideal for flavouring and texture profiles, always high quality and available all year. California Walnuts are so incredibly flexible that they can enhance the taste and texture of a wide range of products. We want the trade to understand why they should specify California as their origin of choice”. The general trend towards more plantbased eating has undoubtedly helped garner further interest in nuts generally, and the versatility of California Walnuts are perfectly positioned to take advantage of these NPD trends in the UK in the future. Meadows continues, “We are actively working with retailers to launch new walnut-based products in the UK. Currently there are a number of live campaigns running with leading retailers in the UK, as these gather momentum throughout the remainder 2019 the ultimate aim is to inform consumers that there are a variety of ways in which to consume California Walnuts, not only as snacks and in baking, which are the more ‘traditional’ uses for the product”.

Inspiring Good Health

The CWC actively promotes the benefits of California Walnuts to the UK trade and consumers through a wide range of marketing activities. A key objective of the UK consumer communications activities involves supporting health research and publicising the numerous health benefits of California Walnuts. For more than 25 years, the CWC has supported health-related research on walnuts investing close to $20 million in 11 countries, working with over 55 institutions and universities. More than 160 scientific publications have helped to provide knowledge and understanding of the unique health benefits associated with consuming walnuts. The results support health claims in both the EU and the US.

California Walnuts’ research resulted in the *EU confirming the claim that ‘a handful of walnuts a day (30 grams) can have a positive effect on the elasticity of the blood vessels and can thus help with keeping the cardiovascular system healthy’. Looking ahead to November, CWC will be exhibiting at the Food Matters Live exhibition (19-20th November) taking place at the London ExCeL Centre. The focus for CWC will be on inspiring the trade and encouraging the industry to see California Walnuts in a different light and how the walnuts from California can be used in a variety of ways.

[*EFSA approved health claim / As part of a balanced diet and a healthy lifestyle].

Why California Walnuts? The Central Valley in California provides ideal conditions to sustainably grow superior walnuts. Walnuts from California are generally lighter in colour and have a sweet-mild taste with a soft creamy texture, which makes them a versatile ingredient for flavour profiles, and texture in recipes as well as processed products. California Walnuts go through stringent handling processes which set them apart from other walnuts in the market. California Walnuts have tremendous versatility and can be used throughout the day in a variety of dishes. They can even act as a substitute for ground meat - for recipe ideas and inspiration visit californiawalnuts.co.uk. To receive details on future California Walnut stories and trade initiatives, sign up for the UK newsletter here.

For further information please contact the California Walnut Commission trade@californiawalnuts.co.uk.

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21


RESTAURANT

UPDATE

With hospitality costs spiralling as Brexit looms, operators must find ways to control costs without compromising the guest experience. Integrated technology that gives complete visibility of business data / operating costs in real-time could be the answer. With a new Brexit deadline set for 31st October 2019, hospitality operators face yet more uncertainty for the year ahead as the terms are still unknown. The only thing that looks likely is that costs will continue to rise and the pool of potential employees will get smaller. Hospitality costs hit a 12-year high last year according to data published by UKHospitality and specialist business property adviser Christie & Co in November, with controllable costs rising to an average 52.5% of turnover. Since the referendum outcome in 2016 the CGA Prestige Foodservice Price Index has already shown 11% food and drink inflation, caused mainly by the slump in the value of sterling. The hospitality sector is also expected to face an estimated recruitment shortfall of 60,000* workers per year from 2019 if EU immigration is squeezed. It’s hardly surprising then, that new research carried out by Access Hospitality and The Caterer found that hospitality businesses’ biggest concerns are Brexit, rising food costs and rising rent and rates. The survey, which canvassed the opinions of more than 200 hospitality operators, also showed that top priorities in the next 12 months are to improve profitability and improve the guest experience, the big challenge being how to focus on one without compromising the other. With only 4% listing raising prices as a priority and nearly half of respondents saying controlling costs was where they saw their best ROI in 2018, the way forward is clearly to reduce outgoings. According to Access Hospitality’s managing director Henry Seddon, one of the most effective ways to do this, without losing focus on the guest experience, is to switch from manual systems like Excel spreadsheets to digital solutions that offer complete

22 PAGE Technology

visibility over all aspects of their business, in real-time. “Costs are going to rise; we can’t stop that, but operators need to be tighter around the control of their margins,” he says. “For example, if you move away from Excel based systems for stock to a dedicated stock management solution, you get complete visibility over the margins across everything you’re selling. Many operators now will look at their revenue and say, ‘We’ve made this much,’ but they don’t have a solution in place that tells them what they should have made.” Operators agree. Nearly one in five saw ROI in implementing new systems, with smaller businesses (those with one to five sites and six to 20) ranking it significantly higher in importance than their larger counterparts.

Download your free copy of this comprehensive trends report  HERE  to get a full insight into what’s keeping your peers up at night and the business critical tools they’re implementing to increase profitability.

The results from our survey reveal how operators are minimising staff churn, tackling no-shows, improving customer loyalty, reducing food waste, controlling property maintenance spend… and much more! *BBC News – Hotels, restaurants and tourism may face staff shortages – 30.03.2017


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

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RESTAURANT

UPDATE

CCR Systems LTD E.P.O.S. Systems C.C.T.V Systems Door Access Systems

CCR Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 35 years. We are an ISO-9001 registered company with a diamond award for customer satisfaction. We have hundreds of customers across England, Wales, Scotland and The Falkland Islands. Our Powersuite software package that includes Total Control Premier/Stock, Instant Loyalty and Drilldown is the ideal package for all types of Hospitality & Retail outlets. Total Control Premier is a must have back office software package controlling the system from anywhere in the world. Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers. The ORDERMAN 5+ Restaurant table ordering system is without doubt the best of its kind in the world with Radio communications technology that is completely reliable and failure free. Demonstrations are available on request at your site or here at CCR Systems. Our Tel No: 0151-644-8286/7677. Our web site is www.ccrsystems.co.uk. Our email address is: epos@ccrsystems.co.uk

24 PAGE Technology


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

Proud partners with CCR Systems 0151-644 8296/7677 www.ccrsystems.co.uk epos@ccrsystems.co.uk CCR Systems (Northern) Ltd, 142 Bebington Road, New Ferry, Wirral, CH62 5BJ


RESTAURANT

UPDATE Flipside

Walking along the busy strip right by Smithfields in London, you’d be surprised how many eateries there are, and how long you often have to queue for your lunch – wasting some of your precious free hour. One future-facing restaurant, Dee Thaya’s Flipside, a modern American, plant-based grab and go offering, has decided to fully integrate LollyServe to cut down on queues and save their customers time. In a highly competitive area, making Flipside stand out as a new quality option was a challenge. Dee, alongside his wife, Bavani, knew the best way for them to differentiate themselves was to generate greater customer engagement, and maximise sales opportunities. By choosing LollyServe, and therefore creating an engaging self-serve environment for the restaurant, they knew they could meet customer expectations of fast, fresh, modern dining.

Partnership between Flipside and ItsLolly caters to Smithfield’s growing plant-based demand

LollyServe supports 20 percent uptake in customers since installation

Reaching goals together – bringing the future to the present

Speedy service in a friendly environment

Dee explained how this has felt like a joint venture, with Lolly onside at each turn to advise and support their desire to innovate and minimize the apprehension around any investment of this sort.

In Flipside there are three selfserve machines, capable of menu browsing, grab and go purchases and food/dr ink order ing . This is linked into the kitchen video display system which presents the orders on a screen, avoiding paper orders. They have a dedicated collection area for customers to get their orders. Customers can be in and out in a flash, or there are seating areas that have the feel of a fr iendly co -working space, even including a telephone booth for private calls whilst you consume your order! Three menus change throughout the day, giving customers comprehensive vegan options for breakfast, lunch and an easy-going evening meal.

“There were many other companies chasing our business, but we decided on Lolly, and their support and aftercare have been extremely good,” he explained. “Customers really like it, we’ve had very positive feedback on their use of LollyServe and have seen around a 20 per cent uptake in customers since installation. “We met with an array of EPOS solution providers, large and small. Lolly’s system was superior on every count both front and back of house. The implementation from the Lolly team was equally as impressive - making our lives easier so we can get on and focus on quality food. They have a driving passion for new EPoS technologies and better customer service - bringing the future to the present.”

28 PAGE Technology

They also have three other POS machines, where customers place their orders at a staffed counter. Pagers are assigned to the customer, so they can leave the queue. When the order is ready, they are paged via the KVS food screens.

A taste of the future Peter Moore, CEO at Lolly, added: “We are delighted to be supporting Flipside in this very exciting venture - providing PoS systems to cover the entire service offering. “Self-serve and cashless have become all important within the hospitality sector, as people move towards the ‘grab & go’ concept. Flipside was keen to work with a partner that could provide real flexibility, so - together - we have worked hard to design and develop a tailored platform. We are really excited to be debuting our new LollyServe system. “I firmly believe that this type of restaurant concept will be at the forefront in years to come - as customers take full control of the transactions they make, and casual dining takes a new twist.” Flipside and LollyServe are successfully turning quick service and casual dining on its head. Fostering loyalty by showing respect for people’s time has proven a winner for everyone – Flipside, the customers and Lolly. A future taste of what’s to come...

www.itslolly.com


Restaurant and Bar Tech Live – stand C190

SERVING YOUR CUSTOMERS THE FUTURE From PoS to self-serve, payments to pre-order and loyalty, Lolly provides the very best in digital service – future-proofing your hospitality business.

Let your customers self-serve from as little as £125 per month

Get in touch www.itslolly.co.uk

0800 038 5389


RESTAURANT

UPDATE

Choose it well:

How to decide which EPOS is right for your hotel restaurant

Some of the finest dining in the UK now takes place in hotels, with star chefs making a huge impact – but even if your ambitions are not quite so high, food and beverage is a huge contributor to any hotel business.

30 PAGE Technology


By Luis De Souza, CEO of NFS Technology Group

The principles of F&B success are the same whatever your hotel company model: great food and great service, provided when your potential guests need it. Some of the finest dining in the UK now takes place in hotels, with star chefs making a huge impact – but even if your ambitions are not quite so high, food and beverage is a huge contributor to any hotel business. The principles of F&B success are the same whatever your hotel company model: great food and great service, provided when your potential guests need it.

But which hotel EPOS software should you choose? With a wide range on offer, it can seem hard to decide – but it shouldn’t be. EPOS is providing an incredible boost to restaurants all over the country – and hotels are eyeing up the software choices to achieve the same results. Some hotels PMS systems include a limited element of F&B management; others are still managing with paper diaries and order note pads. But dedicated hotel EPOS software is the powerful management solution that offers tight control over restaurant operations – and helps create an amazing customer experience that encourages repeat business.

5 must-haves in your hotel restaurant EPOS 1. If you have a hotel group, choose proven enterpriselevel EPOS for multi-site management without duplicating head-office roles 2. Web reporting provides a real-time online view of your hotel restaurant operations wherever you are – always an issue for multi-site operations in particular 3. Make sure it includes a powerful integrated stock management solution that reduces waste and helps keep costs down 4. Ensure it can enable you to build loyalty programmes and offer gift cards easily 5. A flexible API - such as that of Aloha EPOS by NFS means the software integrates seamlessly with your hotel PMS software, with perfect connections to leading systems including Opera and Guestline. Aloha also allows effortless charging of F&B to guests’ rooms, meaning no items are ever missed – guests find this useful and satisfying. It also integrates with your hotel revenue reporting platform for incredible accuracy and convenience. Food and beverage continues to contribute more and more to hotel growth, rising at 4.9% in 2017, and around 5% in 2018.

But competition from the hard-pressed restaurant sector never ends. The hotels that benefit are definitely those who box clever by offering a stunning guest experience to go along with their great food.

Who uses hotel EPOS? One example is the Grand Hotel in Brighton. It uses Aloha to manage its famed 2AA Rosette GB1 Restaurant, developed by Executive Chef Alan White and his passionate brigade, as well as its Terrace, lounge and bar. Aloha’s everyday features promote the exquisite level of service offered across all of the Grand Hotel’s F&B outlets. For instance, serving staff at hotel restaurants using Aloha have handheld Pulse devices or tablets to relay orders direct to the kitchen from tableside. It means food prep can start immediately and human error is removed from the ordering equation.

Accurate orders = happy diners + reduced food waste. In addition, Aloha offers your staff automatic upselling prompts as they take orders, helping to generate extra revenue on each order. Analysts PwC believe UK hotels in 2019 will see slower growth reflecting Brexit uncertainty, softer economic and demand trends, and the impact of high levels of new hotel room additions. The revenue boost provided by F&B, holding up well in these troubled times, is a valuable one. Aloha hotel EPOS software, with its rapid ROI, is helping to provide hotels with that competitive edge to win diners, to control multi-site operations and costs, and to deliver an outstanding guest experience. In today’s challenging market, it’s a choice that looks nothing short of intuitive.

* Find out more about hotel EPOS – www.nfs-hospitality.com Technology PAGE 31


RESTAURANT

UPDATE

New louvred roof outdoor structure for Chichester Yacht Club The perfect setting to sit out, relax and take in the beautiful views of the marina, Chichester Yacht Club’s outdoor seating area has always been a popular choice for club members and visitors alike and a recent upgrade to make the experience even more enjoyable by creating an all-weather, enclosed structure that can be used all year round has just been finished by Dorset-based shading specialists, Broadview. Following a site survey and discussion with the client, Broadview’s expert design team suggested the B200 XL louvred-roof structure to be the perfect choice. Not only would this shading structure be large enough to cover the 12m x 4.5m space required, it also allowed for the installation of a number of accessories including remote control LED lights and 2.3Kw heaters. “It was essential to the client that the view towards the sea was not restricted in any way but that strong gusts from the ocean meant some form of wind protection was necessary so we installed sliding glass panels along the front elevation to provide the perfect solution and designed bespoke planters in timber to match the club house” explains Broadview Director Ian Pratt.

32 PAGE

“Health and safety were also a concern for the client, so we installed a fire door to regulation standards in order to ensure the wellbeing of visitors and staff”. The outdoor seating area at Chichester Yacht Club now looks better than ever and the client is incredibly pleased with the final result. Now members and visitors can make use of the outdoor seating area come rain or shine; the louvres in the roof can be rotated 180° between fully open and closed to give full control over shade, ventilation and shelter. The bespoke planters also provide a stunning visual impact and enhance the overall experience. The B200 XL structure comes equipped with an efficient water drainage system, which funnels rainwater down the legs of the structure to avoid pooling and damage. Now Chichester Yacht Club no longer has to worry about bringing terrace furniture inside during the more unpredictable winter season. Built using only the finest materials and craftmanship, Broadview’s outdoor shading solutions create a valuable, usable space to utilise all year round. To discover how our shading structures can help boost your covers and provide a quick return on investment, call our expert team today on 01202 679012 or visit our website www.outdoor-shading.co.uk


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57 Hatchpond Road, Poole BH17 0JZ


RESTAURANT

UPDATE

Farm Frites launches Finest Super Fine Fries for autumn menus Farm Frites has launched its thinnest fries yet giving food operators even more choice for autumn menus. At only 5mm thick, the Finest Super Fine Fries are made from high-quality potatoes, taste delicious and have a crunchy, crispy texture. With the street food trend still booming, operators can serve Finest Super Fine Fries loaded with a topping, alongside a burger or other barbecued meat, as part of a sharing platter, or simply with a range of tasty sauces or dips. Nic Townsend, trade marketer, Farm Frites UK & Ireland  said, “Finest Super Fine Fries gives operators more options when designing menus  where a skinny fry is the perfect partner.  These  thinly cut fries provide more plate coverage per serving, resulting in more portions per bag,  and a greater use of profit and resource. They work for so many dishes allowing operators to store a ready supply of frequently used stock. Perfect for consumers who  want thinner fries but with a big crunch.” The Super Fine Fries are precooked in 100% sunflower oil and join the Finest range that already includes 7mm, 10mm, Steakhouse and Round Cut. For further information contact Farm Frites on 01452 415845, visit  www.farmfrites.com  or email  supportuk@farmfrites.com   34 PAGE Food & Ingredients Suppliers


RESTAURANT

UPDATE

Long Clawson launches Stilton crumb for foodservice, so you get more

tang for your buck! Long Clawson Dairy, producers of award-winning Stilton, has just launched Stilton crumb for foodservice, adding value and convenience for chefs. There’s nothing better than classic Stilton to bring a rich, indulgence to dishes with its full, creamy, tangy flavour and fine English heritage to add something extra special to menus. And there’s none finer than award-winning Long Clawson Stilton. Made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago, each Stilton is individually graded, hand-selected for quality and hand-turned daily. With provenance becoming more important to consumers, Long Clawson can only add value to your menu and now there’s news to delight Stilton lovers everywhere – Long Clawson has launched Stilton crumb foodservice! With Long Clawson Blue Stilton Crumb chefs and caterers can add mouth-watering appeal to their menus with a fantastic range of benefits; it’s easier to use, more convenient, is less wasteful,

more time-saving and the consistency of crumb size makes for better portion control too. Long Clawson’s Blue Stilton 100% Crumb has a shelf life of 28 days and comes in 1kg and 8kg bags. Because the crumb is taken from within the cheese, it can be used fresh in salads, sandwiches and as a topping, as well as in cooking, and offers the familiar flavours of Stilton. Then there’s Long Clawson’s 100% Blue Stilton Crust, which is usually discarded in most kitchens because it doesn’t have the eye candy appeal of the creamy blue veined cheese inside. But what a waste! Especially as the crust imparts a stronger, tangier Stilton flavour – it just needs to be cooked, so it’s perfect for use in pies, pasta, sauces, soups and more. Long Clawson’s 100% Blue Stilton Crust has a shelf life of 90 days and comes in 10kg bags. Flavour packed, with all the benefits of Crumb, it’s excellent value! And for even more choice, there are Blue Stilton Crumb/ Crust Mixes; 50:50 or 80:20 the perfect cooking ingredient for adding different levels of flavour to any dish.

To find out more about our award-winning cheese visit www.clawson.co.uk, call us on 01664 822332 or email enquiries@clawson.co.uk 36 PAGE Food & Ingredients Suppliers


Keep it ‘Special’ in Seafood Week

says Direct Seafoods A varied range of fish and seafood specials will encourage customers to eat out during Seafood Week, as well as supporting the sustainability of fisheries, says Direct Seafoods. Seafood Week 2019, running from 4-11 October, is putting a focus on the variety of species available to enjoy. To support this, Direct Seafoods has expanded the range of recipes and resources available free to chefs on its website. “The specials board is a great way for chefs to highlight interesting fish and seafood recipes,” says Natalie Hudd, Director of Sales for Direct Seafoods. “Customers who may not have the confidence to cook fresh fish at home can be tempted to eat out, and using a broad range of species helps to ensure the entire catch is being used. “Encouraging customers to enjoy a seafood dish they haven’t tried before doesn’t simply help to boost sates at a time when the eating-out market is feeling the pinch, it also helps to ensure that our fisheries have a longterm, sustainable future.” Expanding on this year’s “not just for fry-days” Seafood Week theme, Direct Seafoods has added recipes online for starters and main dishes featuring a wide choice of fish and seafood. These include grilled whole plaice with brown shrimp

and samphire butter; pan fried hake with a crab and prawn croquette and a saffron and mussel sauce; and mussels with rose harissa and chorizo with a white wine and lime broth. Seafood Week 2019, promoted by industry body Seafish, is putting a focus on a different species each day. These include:

• • • • • • •

Friday 4: Mackerel Saturday 5: Prawns Sunday 6: Plaice Monday 7: Scallops Tuesday 8: Mussels Wednesday 9: Hake Thursday 10: Crab

Friday 11: Haddock, cod and pollock for fish & chips

As well as recipes, chefs can find a range of resources online at www.directseafoods.co.uk including updates not only on which species are being caught sustainably, but which are ‘red rated’ and should be avoided. This includes downloadable posters that can be used as a simple reference guide when ordering. Direct Seafoods is a national fish supplier, made up of 11 regional fishmongers, and part of the Bidfresh group. It sources from all major UK fishing ports, as well as globally, and supplies 12,000 chefs and businesses on a regular basis. Direct Seafood leads the way in seafood sustainability in the foodservice sector, offering more than 130 Marine Stewardship Council certified products.

Hudd adds: “For us, every week is Seafood Week, as we work with chefs all year around to promote choice and sustainability, but we’re delighted to be teaming up once again with our colleagues at Seafish to make Seafood Week a success for chef and operators, as well as a memorable eating out experience for customers.”

Food & Ingredients Suppliers PAGE 37


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RESTAURANT

UPDATE

HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.

The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:

• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer

There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.

Call to arrange a demonstration on 01895 272236, or email info@equipline.co.uk 40 PAGE

www.equipline.co.uk


NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!

Cook Chamber Close-Up

Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: info@equipline.co.uk also works! PAGE

41


RESTAURANT

UPDATE

ALTO-SHAAM LAUNCHES VECTOR® SERIES OF MULTI-COOK OVENS TO PUT CHEFS AND FOODSERVICE OPERATORS IN TOTAL CONTROL A range of Vector Multi-Cook ovens that can cook twice as much food up to two-times faster than their traditional counterparts has been launched by Alto-Shaam, the global manufacturer of commercial ovens for foodservice and retail operations. The ovens feature up to four, individually-controlled chambers allowing different foods to be cooked simultaneously, without any flavour transfer. They are therefore ideally suited to busy restaurants and fast-food operations that require large quantities of different foods to be cooked at high speed but without sacrificing quality. Two models are available: the Vector H Series is a compact, countertop model with a 533mm footprint and ventless operation. It is available with two, three or four oven chambers. The larger Vector F Series three- and four-chamber ovens can accommodate both GN 2/1 and GN 1/1 pans and have the ability to combine oven

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chambers to cook taller food items such as turkeys or roasts. Food in combined chambers can cook by time or a food temperature probe. All of the models in the H and F Series feature Alto-Shaam’s Structured Air Technology®. The patented technology enables high velocity, focused heat for faster, more even cooking. Operators can control the temperature, fan speed and cooking time in each individual oven chamber for maximum flexibility, allowing them to simultaneously prepare a

variety of menu items – from fish to pastries – with no flavour transfer. The ovens are very simple and intuitive to programme and use, with touchscreen control, and require little or no operator training. They can cook twice as much food up to two-times faster than their traditional counterparts. Brian Jahnke, vice president of business development in Europe, says that the ovens are designed to deliver the greatest flexibility and unrivalled cooking performance: “Customers across Europe and Russia can now cook their food exactly how they want it – when they want it – with a range of ovens that maximise the space available and deliver consistent, high-quality menus.” To learn more, visit: www.alto-shaam.com


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The Intercontinental London - The O2 Overview With picturesque, panoramic views, The Intercontinental London – The O2 situated vibrant Greenwich Peninsula boasts an impressive 453 luxury rooms, beauty spa and exquisite ballroom. From the moment we arrived, the staff were exceptionally welcoming, warming and friendly whilst maintaining the upmost in professionalism and attention to detail.

The Room We were lucky enough to be given a room overlooking the Thames which included a stunning backdrop of the warming London skyline which was framed perfectly by the floorto-ceiling windows. This gave us a prime viewing spot to enjoy a drink whilst watching a typical London night on the Thames unfold. The room was a fantastic size, with double, twin or king beds all available, as-well as suites. The room was luxurious and came with its own spacious en-suite bathroom, work

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desk, mini bar and freeview TV. We found the hotel room very modern, clean and tidy and were greeted with generous extras. Each room offers free wi-fi to their guest, so a perfect destination for people on their travels or working away from home. Upon returning from our evening meal in the hotel, we were pleasantly surprised to find that our room had been attended by staff carrying out a turndown service which also included the sophisticated lighting system within the room being set to a cosy and welcoming night mode. Despite the hotel’s prime location and size, it is all about understated luxury and pure serenity.

The Food Prior to dinner, we visited the Eighteen Sky Bar and enjoyed the wide variety of unique cocktails whilst taking in, what can only be described as, unrivalled views. Whilst there are many tempting options for dining, we chose “The Market Basserie” where we were treated to a window table. Our waiter was extremely attentive, courteous and engaging. There was a tempting selection on the menu, however after discussing our personal preferences with the waiter, we opted to let him recommend all courses, including wine which all exceeded expectation and more. We also had breakfast in the same restaurant, where we found choices and variety of breakfasts that some great American hotels wouldn’t be able to match. The hotel catered for all breakfast options but our particular favourite were the pastries that were baked fresh that morning!

Spa Before leaving we visited the spa and used the 17 metre indoor swimming pool, sauna, steam-room and relaxion pool. Other facilities available include, 8 treatment rooms/suites for couples, 24 hour gym and spa boutique. The tranquil atmosphere provided the perfect spot to relax and unwind after a truly remarkable stay. PAGE

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Restaurant Update - October 2019  

Restaurant Update - October 2019