Eat Drink Sleep - April 2020

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eat.drink.sleep April 2020

Eco-Friendly and Maintenance Free Outdoor Furniture

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Industry News Drinks & Spirits Technology Coffee Contract Beds & Bedding Business Directory

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The luxury hotel in San Francisco’s new guestrooms, meeting and event space were designed in collaboration with Chapi Chapo Design to evoke renewed vibrancy.

April 2020

Industry News

Toronto-based studio Chapi Chapo Design has completed a project to renovate the guestrooms and meeting spaces inside The St. Regis San Francisco. Namesake of the famed St. Regis Hotel in New York City, founded by John Jacob Astor in 1904 and synonymous worldwide with design excellence, Europeanstyle elegance and personalised “anticipatory service,” The St. Regis San Francisco introduced a new dimension of luxury and gracious living to San Francisco, personified by the signature St. Regis butler service, when it opened in 2005. The hotel remains the crowning jewel of the Yerba Buena cultural corridor, steps from the San Francisco Museum of Modern Art, the Contemporary Jewish Museum and the Yerba Buena Centre for the Arts and proximate to Union Square, the financial district and the Moscone Convention Centre. “This has been a wonderful opportunity for us to return to The St. Regis San Francisco,” said Boris Mathias, co-CEO of Chapi Chapo Design. “Our goal was to honour St. Regis’ distinctive heritage while refreshing the property with a design that captures San Francisco’s innovative spirit, rich history and natural beauty, and to create ultraluxe guest rooms and event spaces that anticipate the needs of today’s discerning traveller.” The St. Regis San Francisco’s 260 rooms and suites were refitted with customised furniture, exclusive to the hotel. New room seating includes chairs and ottomans designed both for lounging and working. Headboards picoted with rich leather paneling, suggestive of a luxury sports car interior, also serve as homes for the connections that power the rooms’ sophisticated technological


The St Regis San Francisco completes renovation upgrades. San Francisco’s iconic hills and valleys are subtly referenced in wall covering that features the soft curves of a Richard Serra-inspired sculpture. Viewed through layered smoked desk glass, California’s glorious panoramas, as captured by legendary landscape photographer Ansel Adams, evoke the dreamy intrigue of a Dashiell Hammett novel. Continuing the theme of wedding historic milestones to contemporary sensibility, the California Gold Rush of 1849 that put San Francisco on the map is referenced by a colour palette of silver, copper and iron, adding an alluring luster to the rooms’ ambience but setting off distinctive custom 3D computer graphic applications created by Christo Saba. The artwork pays homage to the innovative spirit of San Francisco with subtle visualisations of past luminaries and today’s tech industry giants. The redesign also focused on enhancing The St. Regis San Francisco’s 15,000 square feet of meeting and event spaces, creating

refined, comfortable and innovative areas designed to facilitate conversation and collaboration. Continuing to balance tradition and contemporaneity, the new custom carpet in the ballroom features a modern, earthy abstract pattern with unexpected bursts of color that ideally complements the room’s magnificent existing chandelier. And with a subtle touch of whimsey that acknowledges the city’s storied geological uncertainty, Chapi Chapo Design fitted the hotel’s meeting spaces with tectonicplate themed custom-designed carpet. Main image credit: Marriott International/ St Regis

Romulo Café & Restaurant The 26th March 2020 is Purple Day, an annual event which promotes awareness of epilepsy in more than 120 countries around the World. Helping to do its bit for the most worthwhile of causes, from 26th March until 2nd April Romulo Café & Restaurant will be donating £1 each time someone orders one of its trio of dishes created with, what else but, purple yam (ube). Since it opened its doors back in 2016, this multi-award-winning Kensington favourite has delighted diners with its vibrant menu of Filipino dishes. But perhaps none are quite as colourful as its Ube Cheesecake, Martini and Latte. Moreover, for just one day only, executive Jeremy Villanueva will be offering diners the chance to indulge in his Ube Mousse, hitherto a closely guarded secret!

Muff Gin is distilled by the Muff Liquor Company in Ireland’s County Donegal. Both it, and sister brand Muff Vodka, are made from four types of Irish potato which are distilled six times. Muff Gin is made with nine botanicals, including angelica and Champagne essence. It is said to have plenty of zesty citrus flavours, a hint of elderflower and a kick of spice before a bittersweet mandarin finish. Muff Vodka has a clean and creamy texture with great viscosity and a hint of vanilla. Both spirits are gluten free and suitable for vegans and will be launched into the UK market this month with a pop-up bar

at the London Irish take-over of Camden Market, which forms part of the official Mayor of London’s St Patrick’s Festival. It will run from Saturday 14 - Sunday 15 March 2020.

So, go on – turn West London purple this March.

The Muff Liquor Company was founded in 2018 by Laura Bonner, the granddaughter of a potato farmer who ‘had a passion for making poitin with potatoes’. ‘Our first UK pop-up is a huge opportunity for us to showcase our products to a new audience,’ she said. ‘We hope to bring some great craic and cocktails to the market’s Irish celebrations and give Londoners a taste of Ireland with our traditional craft potato inspired gin and vodka recipes with a modern twist.’ 40& abv, RRP £36/700ml,



Irish potato gin hits UK in Enjoy a Purple time for St Patrick’s Day Patch at

April 2020

Industry News

EAT. DRINK. SLEEP April 2020

Industry News

SNEAK PEEK: Inside Mama Shelter’s soon-to-open Luxemberg hotel Mama Shelter is expected to bringing its playful hotel brand to Luxembourg in May of this year. Before the wild opening, Hotel Designs got a sneak peek inside… Hot off the heels of opening another hotel in Paris, Mama Shelter is expected to touchdown in Luxembourg this May, opening the brand’s 13th hotel since coming to the market in 2008. Sheltering 145 design-led rooms, Mama Luxembourg will continue its commitment to providing its affordable boutique hotel offering to the Grand Duchy. In keeping with the brand’s playful philosophy, Mama Luxembourg interprets the spirit of its location through its bespoke design, while also offering guests a well-priced option from which to explore the city. An important financial hub, with links to neighbouring France, Germany and Belgium, Luxembourg is also home to several European Union institutions. Mama Works will offer local professionals and business travellers the flexibility to work from its new co-working space, offering individual working spaces and shared desks. There is also a ‘CineMama’, an intimate space with seating for up to 31 people which can also be used for presentations and screenings. Mama Shelter’s instantly recognisable style continues throughout its new property. Taking inspiration from the region’s rich history, the ceilings are adorned with one-of-a-kind graffiti by renowned French artist – Beniloys – and each room has been individually designed by its dedicated in-house design team. “Luxembourg is as beautiful as it is cosmopolitan,” said Jérémie Trigano, CEO of Mama Shelter. “We knew that combining these features with MAMA’s fun personality meant we would get a truly explosive result.” Mama Luxembourg bridges the gap between the chic style of boutique hotels and openness of Mama’s playful philosophy. This unique DNA creates the perfect home-away-from-home for travellers and local professionals.


“Luxembourg is largely known as a financial hub,” added Serge Trigano, president of Mama Shelter. “The Mama group wants to contribute actively to the discovery of the country’s culture, its landscapes and its castles. Bankers or teams from great financial institutions as well as Luxembourgers will always be most welcome and free to visit the Mama whenever they wish, to shed their suits and enjoy a meal or a cocktail in our restaurant or on our rooftop.” The Mama Shelter journey started in 2008 with the launch of Mama Paris East. Founded by the Trigano family – co-Founder of Club Med – and world-renowned designer Philippe Starck, Mama Shelter believed in launching in lesser-known, ‘out of the way’ neighbourhoods in iconic cities,

allowing guests to uncover new and exciting cities. The founding Paris property was followed by Marseille to Lyon, Bordeaux, Los Angeles, Rio de Janeiro, Prague, Belgrade, Toulouse, London, Paris West and Luxembourg. Upcoming openings include Bucharest, Bahrain, Dubai, Santiago de Chile, Rome, Lisbon and many more. In 2014, the international hotel chain, Accor, partnered with Mama Shelter to develop the concept and welcome travellers and locals throughout the world. As with all of Mama Shelter properties, Mama Luxembourg aims to be a confluence for visitors and locals alike, providing a witty and welcoming ‘home’ in the city.

Gareth Bale to open restaurant and mini-golf bar in Cardiff Par 59 will be based in the 18,000 sq ft basement of the Capitol Shopping Centre in the city centre. When complete, the venue will boast two adults-only mini-golf courses, and two large bar and dining rooms.

fried chicken brand Dirty Bird. With an expected opening in the summer, the project is the result of a new partnership between Bale’s company Elevens Group and entertainment brand the Depot.

Two independently run kitchens will also occupy the venue; with a sushi and Japanese food offering from local trader Sushi Life, and buttermilk

The opening follows Bales’ launch of Elevens Bar & Grill in Cardiff in 2017 in partnership with Brains Brewery.

April 2020

Wales and Real Madrid footballer Gareth Bale is set to open a new bar, restaurant and mini-golf venue in his home city of Cardiff. Bale said: “My love for golf is no secret, so I am delighted to be working with an independent Welsh company to bring this concept to Cardiff. “It’s all about creating a fun environment where people can enjoy something a bit different, and where everyone can have fun. So far, everything is going to plan and we’re on track to open this summer, which is really exciting.” Nick Saunders, founder and managing director of the Depot, said: “Taking empty and forgotten spaces and breathing new life into them is something we know we do well, but the Depot is still a relatively young brand, so teaming up with Gareth’s team at Elevens Group to open Par 59 is a big achievement for us. We can’t wait to get the doors open.”

Causeway Capital to merge Patisserie Valerie and Bakers + Baristas Causeway Capital has announced it is merging its Patisserie Valerie and Bakers + Baristas businesses, creating a pâtisserie and coffee group with more than 125 locations throughout the UK and Republic of Ireland. Both brands will continue operating and retain their existing distinctive in-store offerings. The merged group will be led by James Fleming, who is currently chief executive of Bakers + Baristas and was previously chief executive of Euphorium Bakery and UK chief executive of bakery chain Paul. Matt Scaife, partner at Causeway Capital, said: “We are really pleased to announce the merger of our coffee and patisserie investments. We want to thank Paolo and José for their hard work and leadership in delivering the Patisserie Valerie turnaround programme over the last 12 months. We look forward to continuing supporting the development of


Industry News

these two distinctive brands and the continued growth of the group.” Fleming said: “This merger represents a fantastic opportunity to establish a high quality, branded coffee and patisserie business with a presence throughout the UK and Ireland. I am really excited to be leading the team and believe there are significant opportunities to leverage shared resources across the business to deliver best-in-class customer experience for both brands instore and online.” Patisserie Valerie was sold to the Ireland-based company last year after the group fell into administration, following the discovery of “significant and potentially fraudulent accounting irregularities” in October 2018 and rescue talks with banks failed.


Don’t pack your guests in like sardines, Event Profs! With nearly 60 years’ experience and more than 30,000 pieces of kit there ain’t nothing fishy about our event furniture hire advice! Europa International – delivering the stock you need that will give your delegates room to breathe. Call us today on 03454 303015 or visit us online at

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April 2020


Bar, restaurants and hotels looking to stock beers with a point of difference should focus on the Olympics! Not the Olympic Games in Tokyo, Japan but the World Beer Cup, often referred to as ‘the Olympics of Beer.’ Presented by the Brewers Association, it is the most prestigious beer competition in the world and is held every two years in conjunction with the annual Craft Brewers Conference® & BrewExpo America®, 19-22 April 2020 in San Antonio, Texas. Developed in 1996 to celebrate the art and science of brewing, this global competition continues to create greater consumer awareness about different beer styles and flavour profiles while promoting international brewing excellence.

THE OLYMPICS OF BEER! Bob Pease, CEO/President of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers looks at how to pique interest in your craft beer range

In 2018, more than 8,000 beers from 2,515 breweries representing 66 countries were judged by an elite international panel of 295 judges from 33 countries. Large and small brewing companies located outside of a style’s area of origin are crafting quality beers brewed to traditional styles. Belgian styles in Japan, altbiers in the USA, pale ales in Germany and bock beers in Brazil are just some of the interesting developments in the changing international marketplace. Traditional beer styles are not only celebrated in their native lands, but are now being shared, brewed and enjoyed worldwide. Consumers are discovering and enjoying a wider variety of both traditional and new beer styles, some brewed close to home and others brewed on the other side of the world. The number of new styles and style interpretations appears to be limited only by the creativity of the world’s brewing community.

Taking place alongside the World Beer Cup is the Craft Brewers Conference, the only industry event that serves brewpubs and packaging breweries and the number one environment in North America for concentrated, affordable brewing education and idea share to improve brewery quality and performance. What’s more, it’s America’s largest annual craft brewing gathering attracting 13,000 attendees to participate in more than 96 different seminars, featuring thought leaders in the beer and business worlds. BrewExpo, the only industry trade show that serves brewpubs, taprooms, breweries and wholesalers, brings together more than 1,000 exhibitors in one location to provide an opportunity to develop business relations and encounter the latest and best products and services that industry vendors have to offer. Stocking award-winning American craft beers in your establishment piques consumer interest and encourages trial. Watch out for any World Beer Cup medal winners available in the UK from selected wholesalers. More info:


EAT. DRINK. SLEEP January 2020 Gary and Becky and their loyal team at The Stackpole Inn go the extra mile to provide a warm welcome and of course serve award winning food every time when visiting the restaurant or staying in one of the contemporary rooms. When visiting The Stackpole Inn you can explore the Stackpole Estate, The Lily Ponds of Bosherston and the amazing Barafundle Bay and Broadhaven beach. The four fabulous, high quality king size en-suite rooms are on two levels, two downstairs and two upstairs. Two of these rooms (both downstairs rooms) also have double pull out sofa beds, making them ideal family rooms for up to four persons. The two upstairs rooms can be converted into twin rooms (upon request). Breakfast is served in the restaurant with various local options and the chefs will cater for all special diets. Over the past 13 years, Gary, Becky and the team have been decorated with many awards from most recently The Best Food Experience Pembrokeshire 2019, The Food, Drink and Hospitality Award 2019. Past winners of the 2016 Best Food Experience Pembrokeshire, The Best Pub and bar in

Wales 2016, Best Gastropub in Wales for the Great British Pub Awards and back in 2011. As far back as 2005 winning The Best Food Pub in Wales. The menu always features established dishes, but it is on the weekly changing specials board where our Head Chef, Matt Waldron, really gets to showcase the range of fish that Welsh waters can offer. The Stackpole Inn is a place to enjoy lunch and evening meals, catering for any taste and dining experience, from an informal light lunch in our bar area with dogs to a celebratory meal in our restaurant with friends and family. A menu featuring freshly prepared cuisine focused on the sea has built a strong reputation in the area and beyond. The ever-changing seasons along the

coastlines of the UK provide a wealth of variety for chefs to exploit. A program of events is scheduled throughout 2020, various guest chef evenings, wine and food pairing evenings to name but a few. Keep an eye on our social media platforms and our website for up to date information.


EAT. DRINK. SLEEP April 2020

O.Vine Wine Essence Waters Tap UK Trends Designer 700ml bottles of O.Vine to hit high-end UK food and beverage outlets Wine Water, Ltd.’s award-winning portfolio of O.Vine branded wine grape infused waters are now available in full-sized 700ml bottles for the British beverage sector. The new, larger bottles of the startup’s exclusive non-alcoholic beverage will be launched in the UK and is set to feature on the menus at high-end restaurants, hotels, and bars to serve a growing British population of more prudent drinkers. Food Intelligence experts at Innova Market Insights report a growing global trend for moderating alcohol consumption. A recent Innova poll (US, UK, France, Germany, China, and Brazil) revealed that 1 in 4 consumers have cut down on their alcohol consumption in recent years in pursuit of healthier lifestyles. These consumers are seeking alcohol-like beverages instead, or those beverages “light” on alcohol content, so as not to forfeit enjoyment of what they love. The “Dry January” campaign, which originated in the UK in 2013 urging the public to abstain from alcohol throughout January, has become a welcome yearly tradition and has gained global momentum. “Only a generation ago, having a hangover was almost a badge of honour,” notes David Allen, O.Vine’s UK distributor referring to Britain’s drinking culture. “Today, pubs are closing throughout the UK, and more high-end bars are popping up as Britons’ drinking habits change.” David points to a year-on-year growth in “teetotalism,” a phenomenon that entails complete abstinence from alcohol use. “This behaviour emanates mainly from the affluent Millennial sector who are today the highest spending generation in the UK. Around 29% of this generation do not drink alcohol, with more than 20% of Brits now nondrinkers. Catering to the sober sector seems a logical choice.” Wine Water created a chic line of still and sparkling red and white wine-infused waters, shaping a new “infused water” category that sent waves across the food and beverage landscape. Unique to the O.Vine formula is that it is actually composed of upcycled fruit residue


from the traditional winemaking process as it reuses the intrinsically polyphenol-rich skins and seeds from the remains of a choice blend of wine grape varieties, including Merlot, Syrah, Petit Verdot, and Cabernet. The result is a refreshing, wholly sustainable beverage that ingeniously awards the sensation of drinking a premium bottle of wine. It can be savoured at a soirée or business lunch without any intoxicating effects, yet at the same time it delivers antioxidant benefits naturally present in wine grapes. The start-up has also extended its range to include Chardonnay and Cabernet Essence Waters based on single grape varieties of the two popular beverages. The O.Vine portfolio has been available till now in personal 340 ml bottles to be enjoyed at home or at private functions. With the introduction of the new range of ornate 700 ml bottles, O.Vine sets its eyes on Britain’s thriving social scene. “O.Vine has been acutely attuned to an evolving UK consumer who is increasingly more health aware and sophisticated, thus choosing to reduce alcohol intake, yet not wanting to give up the social benefits of mingling at a favourite night spot,” says Anat Levi, CEO and founder of Wine Water. “Britons are opening up to new concepts in crafted beverages that enable them to derive the same experience of enjoying a glass of alcohol or a luxury grade cooler, but without the risk of hangover. O.Vine precisely fits this niche market.” The elegantly bottled and aromatic line of O.Vine infused water beverages are clean-label, contain no preservatives, no added colours, and no sulphites. Their blush and cream tones are naturally drawn from the raw material of the wine grape pomace.

EAT. DRINK. SLEEP April 2020

OiL Chef helps professional kitchen operators to produce the tastiest, healthiest deep fried food in the World which is environmentally responsible. By installing the firm’s award-winning eco-friendly chef technology - OiL Chef, owners are doubling their food production from the same amount of frying oil. This is great for the environment and amazing for the owners who typically save around 50% per year on oil purchases. OiLChef was titled the Best Eco-Friendly Frying Solution and the best new kitchen innovation. Deep frying is one of the oldest forms of cooking and by using an OILCHEF in the deep fryer your food becomes far more superior in quality, texture, taste, colour and health. From the very beginning, OiL Chef have had a simple, but robust mission of helping operators and owners of professional catering environments to reduce their environmental impact, through the implementation of eco-friendly initiatives. Today, the firm’s deep fryer accessory reduces frying times, energy consumption, and significantly reduces the risk of hot fryer oil accidents. The OiL Chef device eliminates food flavor transfers between different foods cooked in the same oil, and significantly increases the crispy texture shelf life of the food fried in oil that has their device installed, as the firm’s President, Sean Farry explains.


“Using our device slows down the oxidation of the frying oil and retards the onset of the oil breaking down, resulting in longer oil life and this helps kitchen owners reduce fryer oil purchases by around 50% per year. In summary, OiL Chef increases profits, productivity, food flavor profiles and shelf life.” Web Address:

EAT. DRINK. SLEEP April 2020

Introducing the Harrison ICON oven A gamechanger in British real fire cooking from the coolest British oven innovators around Harrison Ovens, the UK’s innovators in high performing professional charcoal ovens, today announces the launch of The Harrison Icon, a dual-chambered charcoal oven which is the first of its kind.


Handmade in Ramsgate by designer and engineer Daniel Thumwood, The Icon can cook at 2 different temperatures up to 400oC+ and is engineered not only to increase speed of service, but also to ensure an even temperature throughout which retains the moisture, flavour and integrity of the ingredients within. Top chefs such as Richard Corrigan (Corrigan’s Mayfair, Virginia Park Lodge, Bentley’s, Daffodil Mulligan), James Cochran (12:51, Goat, Great British Menu champion 2019,) and Neil Rankin (Temper, Simplicity Burger) have become hardcore fans of Harrison Ovens with many new chefs coming to the Harrison family every week - such as Yotam Ottolenghi, who has just purchased an Icon for his Spitalfields restaurant.

Harrison’s Founder Daniel is passionate about real-fire cooking as well as being a designer, artisan and engineer rolled into one. The result of Daniel’s passion and skill is this beautiful range of hand-made, handsome stainless-steel ovens and the latest one to join the fold is not only striking to look at, it is a game-changer on the professional cooking front, too. The Icon achieves temperatures of up to 400°c and thanks to Dan’s design and clever engineering in stainless steel, retains the heat for hours and requires minimal charcoal use. The clever addition of a vent which separates the two vertically stacked chambers enables the chef to differentiate the heat between them. For example, meat can be cooked low and


slow in the top chamber, whilst steaks and vegetables can be being seared at a high temperature in the bottom one simultaneously. Also, the heat from the upper level helps the lower level to retain its warmth for long periods of time, making it both versatile and economical for the restaurant.

April 2020

The Harrison Icon has a footprint of only 600mm2 and can be easily moved around for indoor and outdoor cooking. It comes with a stainless-steel cabinet on wheels, which contains the ashtray and four drawers for utensils or spices. Harrison Ovens are used and loved by chefs around the world, such as James Cochran, winner of Masterchef: The Professionals in 2019 and founder of 12:51,

Harrison Ovens are like no other charcoal oven; the craftsmanship that goes into the build is beautiful. Anything cooked on charcoal is always better and the insulation you get with them means you can slowcook meats for long periods of time and the result is something special. Say goodbye to the Big Green Egg and say hello to Harrison Ovens.

CEO of the hugely successful US-wide Tapas chain Barcelona Wine Bars, Adam Halberg, confirms this by saying, “While others have moved to sous vide cooking and each trendy new fad, we have enjoyed working with Harrison Ovens. They’ve allowed us to enhance real, whole ingredients with the ancient and noble flavours of smoke and fire in a controlled setting. Natalie and Daniel have been excellent partners as we redesigned the template for our newest kitchens around this special piece of equipment.” Daniel says of his creation, “The Icon has surpassed all expectation. We knew it was a great product but now we’ve tasted the results and heard the gushing praise from our chefs we are just delighted with how it has turned out.” Daniel wanted to create something high performing, robust and beautiful when he designed his first Harrison oven. After doing some research with chefs already using charcoal ovens, he realised the importance of making something that chefs would enjoy sharing a kitchen with, which focussed him on heat insulation, refinement and controllability. All his ovens are built to last a lifetime and Daniel cherishes the idea that ovens will stay in kitchens through the generations. Each Harrison Icon takes around 8 weeks to be made and delivered and costs £8,500 + VAT. Daniel’s wife and business partner, Natalie Thumwood deals with all enquiries and works tirelessly to create workable solutions for clients. Dan and Natalie will be showcasing the Icon at this year’s Commercial Kitchen Show, taking place at ExCel on 3rd and 4th June 2020. Stand F11]. @harrisonovens



The DUKES – royally British chips for first class fast food! If there’s one thing that defines being British more than any other, it’s a love of chips! Chips, wedges and fries make up 60% of potato servings out of home, accounting for the lion’s share of both value and volume. Most are sold through fast food outlets and pub restaurants1. So in fast food, QSR outlets or pub restaurants, chips are king, and not just any old chips will do; for this discerning nation of connoisseurs, the chips have to be tip-top! Now there’s a way to keep customers in awe of your chip offering and keep them coming back for more, pledging allegiance and spreading the news across the land. Bring on The DUKES! The recently launched, exquisite and exciting, perfect chip! Introducing The Dukes of Chippingdom – proper British chips. Distinctively natural, gloriously golden, royally rustic, thick-cut chips, made from 100% British potatoes - provenance matters, so it’s important to flag up Britishness on your menu. Some 29% of consumers agree that operators should put a greater focus on locally sourced products. The number of dishes that are described on menus with references to British regions has increased. Dishes with components described as British have the largest share, with 116 recorded by MCA’s Menu Tracker

– up from 102 last year (autumn/winter 2018 vs autumn/winter 2017)2. Amongst the greatest chips fans are pub customers; more than half (56.2%) of pub dinner occasions include chips, fries or wedges as a side and chunky, thick-cut chips are the most ordered potato product in pubs.3 In a consumer test, almost 40% declared their love of chips as a side, more than 60% said they prefer skin-on in a pub. And 35% prefer them plain, while for 26% loaded is the preferred serving option. A huge 72% are willing to pay a bit more in a pub for a British sourced product. The most important attributes of a chip, according to consumers, are: crispiness outside, cut size (thick), fluffiness inside, a hand-cut appearance, decent portion size and served up hot.4 Bring on The DUKES! Brought to you by innovative global leader Lamb Weston, The DUKES are set to take this chip nation by storm! These little beauties are irregularly cut, with feathering and golden edges to appear homemade and distinctive in character. Beautifully crispy outside –

ADHB UK FoodServiceReview Nov 2019 ADHB UK FoodServiceReview Nov 2019

1 2

even though they’re non-coated – and fluffy inside, available in regular and skin-on. They have already earned their place in the Craft Guild of Chefs’ highly esteemed Product Endorsement gallery, are Red Tractor certified, gluten free and come in 2.5kg bags. So, make way for a proper British chip. They are the ultimate quintessentially British menu item with a proud and distinguished British heritage. Remarkably reliable, fabulously fryable, marvellously moreish and British through and through. Chippingdom’s finest creation are proper chips, cut from British potatoes. With chips this tantalisingly tasty, one can see why the British started queuing! For innovative ideas, recipes and potato inspiration, head over to, call 0800 963962 or email us at

LW research 2019 & MCA Eating Out Panel 2018 Consumer survey, 9th September 2019, London. 42kg of chips sampled with 310 consumers 3


EAT. DRINK. SLEEP April 2020

Make your outdoor spaces ECO-FRIENDLY and maintenance free! NBB Recycled Furniture specialises in creating attractive and hard-wearing outdoor furniture, fencing and accessories made from 100% recycled highdensity polyethylene (HDPE), previously destined for UK landfill sites. Our recycled plastic furniture has a similar appearance to wood but offers many other benefits including a whopping 25-year guarantee and extensive cost savings to be made on annual maintenance.

Sustainability at its best Plastic pollution is a major global issue with microplastics being found in our precious oceans, as well as our limited landfills being filled with plastic waste that takes an estimated 100 years to degrade. At NBB, we have been working to reduce plastic pollution in the UK since we introduced our Recycled Furniture business in 2013. Subsequently, we have saved over 30million plastic bottles from entering UK landfill!


Consideration of all your guests Our team is made up of all shapes and sizes and so is our furniture range. It has been designed to provide inclusive options for all your guests including a range of accessible picnic tables that have a dedicated space for wheelchairs or pushchairs, junior tables for your little visitors, heavy-duty refectory tables for large groups and chairs with deeper seats and longer arms for easier transitioning.

Safe, hygienic and maintenance free Forget scrubbing, sanding, staining and painting your furniture every year, or paying out for replacement items

following our great British winters. When you purchase NBB Recycled Furniture, you are provided with a guarantee that your furniture will remain free from natural defects for 25 years! Our recycled plastic material is non-porous and will withstand the harshest of weather conditions, meaning you can leave your furniture outside with no worries year after year after year. Unlike wood, our furniture will not crack, splinter or rot making it safer for your guests and can be cleaned as and when required with a damp cloth, pressure washer or disinfectant wipes – including alcohol-based disinfectant.

EAT. DRINK. SLEEP April 2020 • Eco-friendly signposts and A-frame noticeboards.

Look great and make an impact You’d be hard pushed to find someone that doesn’t recognise the golden arches as McDonalds, or not think about Coca Cola when they see white writing on a red background. By offering consistent brand messaging and brand colours where possible, you will be subconsciously promoting your business at every opportunity. To help you with this, we offer a selection of 12 standard colour options on most of our furniture range and can match this with recycled plastic fencing, bins

and garden accessories if required. Customisable activity tabletops can display your logo, thus promoting your brand but also serving as a deterrent to theft.

What else? On top of all of the above, we also offer you: • Sustainable play equipment including our new Buddy Balance Trim Trail. • A fantastic range of table and chair sets for your al fresco dining areas.

• Memorial furniture with plaques and/or engraving options. • Bins, bollards, planters and parasols. • Decking, walkways and parking solutions. • A bespoke design and manufacture service allowing you to create your own ideas. • BUNDLE OFFERS that save up to 15% on standard pricing. • FREE DELIVERY on all orders with a UK mainland delivery address*. We would love to see you join our group of happy customers that includes Chessington World of Adventures Resort, Farmer Palmers Farm Park, Bourne Leisure and Parkstone Yacht Club, all of whom have implemented NBB Recycled Furniture products at their venues. View our full range and order your sustainable furniture this Spring at or call our friendly sales team on 0800 1777 052.

*Please note free carriage excludes raw material orders. Free carriage is available to UK mainland destinations only and some locations may incur an additional supplement.


EAT. DRINK. SLEEP April 2020

Quality alternatives for non-drinking diners gaining momentum As the developer of Hakkasan Group’s trailblazing ‘The Orchard List’, James Morgan knows the direction the industry needs to take if it wishes to capitalise on the growing trend for eschewing alcohol. Here, he discusses how the hospitality industry will be rewarded for readjusting its view of sober customers, and how to make the most of the opportunity that comes with serving them with the same consideration as their guests that are imbibing.


With 1 in 5 adults identifying as teetotal and with even greater numbers choosing to reduce their alcohol intake, as an expert in premium non-alcoholic drinks, Morgan knows the value in targeting this demographic. ”By extending the already excellent hospitality we have in the UK, it makes perfect sense to be more inclusive to more guests by offering a variety of carefully crafted nonalcoholic drinks with intriguing flavour profiles. There is a growing demand, and, excitingly, growing options that will allow better choices for people choosing to moderate their alcohol intake. As the understanding and, most critically, acceptance of this new category increases over time, good quality and rewarding drinks will be sold at a similar price point to their alcoholic alternatives. It’s important that the industry remembers that it’s not just teetotallers and designated drivers who don’t drink, customers of all persuasions might wish to moderate with something more sophisticated than an elderflower spritz.”

EAT. DRINK. SLEEP April 2020 Given this viewpoint, it is no wonder that consultant Morgan is working with emerging brands such as NINE ELMS. Fresh from a successful launch into the capital, the South London based drinks brand’s first drink, No.18, is forcing the industry to think past traditional non-alcoholic options and into a new era of truly inclusive hospitality. As Morgan puts it, “the evolution of vegan and vegetarian eating is a good example – 10 years ago, we couldn’t have predicted the progress in quality we have experienced”.

tested it with food and it’s brilliant,’ said Parkinson. ‘We are definitely going to be seeing more products like this.” With feedback like this, it is no wonder early adopters of No. 18 currently include the Michelin-starred Clove Club, as well as some of the capital’s most exciting restaurants and bars: Maremma, The Frog by Adam Handling, Berners Tavern and The Standard, London, where they serve NINE ELMS No.18 as the key ingredient in their No-Tai, a refreshing blend of NINE ELMS, almond and lime.

As the only non-alcoholic option available that drinks like a wine, No. 18, has been specially crafted from 20 different flowers, herbs and spices and the juice of 4 types of berry to create an experience on the palate that has good acidity and mouth-watering tannins but also remains full-bodied and satisfying in the mouth. A refined, adult option to the usual non-alcoholic alternatives, its complex taste profile truly bridges the divide between both drinkers and nondrinkers alike, providing an inclusive experience. Sommelier Wine Awards’ head of judging, Christine Parkinson, believes NINE ELMS have created something very different. ‘I’ve

NINE ELMS’s joint CEOs Simon Rucker and Zoltan SzucsFarkas are firmly looking to the future for non-alcoholic drinks, with Rucker suggesting that “although the ’zero proof’ (aka ‘No & Low’) category is in its infancy, we are seeing new drinks like NINE ELMS that don’t have an immediate alcoholic analogue. We are amongst a new group of drinks that sit in their own credible, emerging category of drink, not just the zero-proof version of an alcoholic version. Long term, a new 'third’ overall category of NA drinks for grown-ups will emerge and break the simplistic dichotomy of soft- and alcoholic drinks.”.


Captain Morgan shakes up summer with New tropical rum based spirit drink

The new variant boasts a tropical fruit recipe in eyecatching Tiki embossed bottle Captain Morgan, one of the UK’s most popular rum brands, is launching the new Captain Morgan Tiki (25% ABV). A tropical rum based spirit drink, the new variant is available now in a 70cl format across both the on and off-trade. Inspired by the adventures of the Captain through the South Pacific Islands, Captain Morgan Tiki is packed with pineapple and mango flavours. Developed in line with consumer testing, the launch will be supported by a £1.5m marketing investment. With a striking embossed bottle designed to bring the Tiki concept to life, the bottle drives standout on shelf and behind the bar. The launch of Captain Morgan Tiki is also set to capitalise on the growing trend for lighter coloured mixers, such as lemonade which has seen a 27% increase in growth over the last two years1 . Best served with lemonade, Captain Morgan Tiki is perfectly postioned to make the most of this trend. Nick Payman, Head of Captain Morgan Europe, comments, “We know our customers are looking to experiment and try different spirit taste combinations. Captain Morgan Tiki offers something completely new to consumers.”


1 Kantar Worldpanel Division – Alcovision 24 months ending 31.03.19

Introducing BOMBAY BRAMBLE® - a new distilled gin crafted with 100% natural flavours from freshly harvested blackberries and raspberries

BOMBAY SAPPHIRE®, the world’s leading premium gin brand continues to challenge conventional techniques by inviting consumers to discover a new world of colour and taste with the launch of BOMBAY BRAMBLE, a new gin bursting with natural berry flavours. Set to be transformational for the coloured gin category, BOMBAY BRAMBLE pushes the boundaries of flavour and colour by marrying the brand’s vapour distilled gin with a real fruit infusion that gives a distinct crimson colour and natural flavour. BOMBAY BRAMBLE heralds a new era in the flavoured and coloured gin category by responding to recent consumer demand with a premium product created with real ingredients, natural flavours and colours. This sophisticated new gin is the result of a highly crafted, intensive process that challenges the common practice of other flavoured gins on the market which often use concentrates, additional sugars and additives to flavour the liquid. The rich berried flavour captures the essence of fresh blackberries and raspberries harvested at their ripest moment and is perfectly balanced with the vibrant juniper notes of the gin.

Ivano Tonutti, BOMBAY SAPPHIRE Master of Botanicals, commented: “Launching a flavour expression was always going to take time as it’s important that the taste experience comes purely from natural botanicals and ingredients. This is so we can offer even the most discerning gin drinkers the right balance of fruit flavour without compromising the quality of our core product. Master Distiller Dr. Anne Brock and I worked closely and carefully to infuse our gin with an exclusive maceration of berries that have been harvested at their ripest moment.” As part of the brand’s commitment to creativity, BOMBAY BRAMBLE provides plenty of possibilities for cocktail experimentation with both simple and more complex cocktails. BOMBAY BRAMBLE is a unique coloured gin, crafted using a fruit infusion with no added sugar, that allows you to control the sweetness of each drink and tailor serves to suit varying flavour palates. Teaming with tonic and a squeeze of lemon will result in a wellbalanced BOMBAY BRAMBLE & Tonic (best served stirred with tonic water and poured over ice in a wine glass), whilst the Clover Club appeals to a sweeter palette. Containing less than one unit of alcohol per 25ml (2.5cl) serving, a BOMBAY BRAMBLE and ‘Sonic’ (equal parts tonic and soda water) also answers the growing consumer appetite for mindful options such as longer, lower sugar* and lower ABV** drinks. BOMBAY BRAMBLE is inspired by the modern classic and eponymously named gin cocktail, The Bramble, created in 1984. BOMBAY BRAMBLE simplifies the mixing of this iconic serve by offering both gin

April 2020

BOMBAY BRAMBLE is a new, creative expression of gin. Its bold and rich colour and flavour come from a 100% natural fruit infusion with no added sugar – perfect for cocktail creativity.


Drinks & Spirits

and berried fruit flavours in one spirit; an innovative way for bartenders and consumers to evolve this much-loved cocktail with ease. Victoria Morris, Global VP, BOMBAY SAPPHIRE commented: “BOMBAY BRAMBLE highlights our own unique approach to the gin category. We have focused on creating a gin that challenges what is possible for a flavoured and coloured expression. The result is a sophisticated, naturally flavoured gin that answers consumer demand whilst staying true to the core credentials of our brand’s global mission to ‘Stir Creativity’ – with a balanced gin that inspires cocktail experimentation.” BOMBAY BRAMBLE (RRP £23) is available at Sainsbury’s and Tesco from 13 March and will be available in the on-trade from Greene King locations plus many more from March onwards. The product will launch with a 360° campaign including in bar activations, point of sale, PR, OOH plus social and digital marketing. 37.5% ABV

Available from 13 March in retailers and bars across the nation. RRP £23


EAT. DRINK. SLEEP April 2020

Broadview create stunning outdoor area at Chichester Yacht Club Outdoor shading specialists, Broadview, have worked their magic yet again by creating another stunning outdoor seating and dining area, this time for Chichester Yacht Club on the South Coast. With an already near perfect setting with beautiful marina views, the club owner wanted to make the outdoor experience even better for club members by creating an outdoor seating area that can be used all-year round. Broadview completed a site survey and following further discussion with the club suggested a B200 XL louvered-roof pergola from Brustor. 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 such as remote control LED lights and 2.3Kw heaters. It was essential to the client that the view toward the sea was not impeded in any way but with strong gusts from the ocean, some form of wind protection was necessary. Broadview installed one of their new frameless sliding glass panel systems along the front elevation to provide the perfect solution and designed bespoke planters in timber to match the clubhouse. The outdoor seating area at Chichester Yacht Club now looks better than ever and the client was 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 dining experience.


The B200 XL also 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 use all year round. To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit where you can also view a video of Chichester Yacht Club’s new outdoor structure.



Vertical Sliding Windscreen

C3 Vertical Sliding Glass

Retractable Sunrain System

B200 Outdoor Structure

Make your outside space work 01202 679012 57 Hatchpond Road, Poole BH17 0JZ

EAT. DRINK. SLEEP April 2020


Digital Menu Publishing is a new window into your kitchen compliance How is your business preparing for the next wave of allergen labelling rules? With the food business under wage pressures, rising ingredient prices and an oversupply of competitors, any change in legislation presents new risks to your time and money. Caternet, Powered by Zupa has launched a new allergen management application that stops the kitchen guesswork, supports compliance, and serves information to diners – both before and during their visit. Caternet Menu Publishing is a single solution combining a recipe builder with Ten Kites’ tool to publish allergens, sub-allergens, and nutrition data, live, onto virtually any digital channel.

What is a recipe engine? Recipes built with live supplier data can truly transform your catering operation. Choosing this easy-to-use software means nutrition detail is automatically calculated. Allergens are tracked and cross-referenced, from supplier to serve, with the freedom for chefs across trading locations to create portion-controlled daily specials. With bespoke recipe cards and a bank of meal preparation steps, a digital record is instantly accessible to staff and customers alike. You can say goodbye to those clunky, out-of-date allergen folders.

More time to grow your business The head office that adopts Caternet has chosen clarity over confusion. This paperless system extends to enforcing approved buying lists, purchasing with live prices, and margin control with no hidden discounts or rebates. Many organisations add their HACCP food safety analysis guidelines to Caternet to use in their kitchen training packs. Forecasting tools save time and promote compliance across stock management too – from automatically calculated stock in hand prompts to planning in delivery schedules to minimise spend & wastage.

Publish and turn compliance into revenue The new food labelling requirement is an opportunity to connect with customers and drive advance footfall. Guests can avoid bad experiences by planning with accurate menus delivered through digital displays, websites, online ordering apps and social channels. Whether gluten-free, nut allergy, vegetarian, vegan, or halal, the


drag and drop publishing tool takes your library of recipes and compiles them into useable menus. Add your design and logos to reduce marketing costs (and reprinting!). When diners reach your venue, EPoS and kitchen cookbooks share the same data. You can build brand loyalty and grow your cut of household spend. “Combining these tools into a single solution for the first time ensures consistency. Accurate allergen content across multiple channels in real-time gives great peace of mind to modern hospitality businesses.” Mark McCarthy CEO at Zupa. Caternet, Powered by Zupa is hospitality software developed with operators, buyers and chefs, who have all experienced the sector’s operational and financial challenges. It is specifically designed to help food businesses remove manual processes. Tools help operators to buy more competitively, track and manage nutrition and allergen risk, enjoy paperless financial administration and forecasting, and ultimately reduce overheads. Start saving time and money today. Visit, call 023 8212 4099 or email

Are you ready for Natasha’s Law? Allergen Safety. Clear Communication. Unrivalled Trust. Growing legislative and consumer demand to publish allergen and nutrition data shouldn’t stand in the way of growing your business. Caternet Menu Publishing combines recipe management software with new, clear communication channels. Publishing ingredients to interactive menus, across a wide range of convenient, always-on channels has proven itself to build trust and amplify footfall. Guests can avoid bad experiences by planning ahead, whether you’re a seasonal catering operator or large and varied hospitality estate. Because your wholesalers supply data through a live connection, you can be sure your recipes are always correct.

Learn more: Copyright © 2020 Zupa Tech Ltd. Company Registration Number: 0316584

c bieblue



Imagine a Hotel Room... Imagine you enter a hotel room after a long day of meetings or perhaps a family outing, touring Paris with three kids, grandma and your spouse. Your Apple Watch says you walked twenty thousand steps, you are exhausted and all you want to do is lie down on the bed, plug in your cell, catch up with the news or post the pictures from your day of touring. This scenario plays out at thousands of hotels around the world everyday. You need power - power to charge your phone, and all of your family member’s phones. Where do you plug in all of these devices? Hopefully, your hotel accommodations have considered the guest’s overwhelming need to charge up. Hotel stakeholders - property owners, brands and management companies have begun to realize the importance of accessible power for everyone. Along with internet access, convenient charging is THE primary concern of hotel guests. They expect rooms to be fully provisioned with accessible outlets at the nightstand to easily charge their devices.

Now... Imagine you enter a hotel room and there are a few wall sockets, but because you are traveling internationally, your device is incompatible with the available outlets and even worse, you have forgotten your adapter. You may call the front desk only to be frustrated because they don’t have any extra adapters.

CubieBlue® incorporates Bluetooth® speakers and allows guests to stream their personal music, delivering a pleasing and crisp audio experience. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.

Hotels guests travel to and from different parts of the globe. Some guest’s devices require either a UK (Type G) or EU (Schuko) socket. To solve this problem, Brandstand developed the innovative CubieBlueXB, based on the popular CubieBlue® Bluetooth® Alarm Clock. CubieBlueXB offers one of each type of socket - one UK and one EU. This clever solution satisfies guest’s power needs because odds are, European travelers will have one or the other plug type.

In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand

The success of CubieBlue is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieBlue®’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?” Nor do they worry that the alarm will not wake them on time.

About Brandstand: Brandstand offers innovatively designed, user-friendly power and connectivity products for the hospitality industry. 972.388.1450



CubieBlue with UK & EU sockets.

GOODBYE power adapters!

Visit Us at: Hostelco Barcelona Hall 7 Stand G610

HW5: Introducing the HW5, a Qi wireless charging Bluetooth audio bedside stereo alarm clock with speakerphone. With two high-powered USB ports and a wireless charging pad, guests can charge up to three devices at once. Alarms are easy to set and the Single Day Alarm feature means they won’t be disturbed by the previous guests’ settings.

April 2020



HBN22: The iHome HBN22 Bluetooth clock radio is the ultimate hotel bedside amenity. Featuring a 10W USB port for a rapid charge and 5W USB port, guests can charge two devices at once. They may stream their music wirelessly and with NFC technology, connecting to Bluetooth is a tap away. Set an alarm, listen to FM radio, and take phone calls all from this space-saving clock radio. For more information, contact: Jacob Betesh at, 888-74HOTEL, ext.235,


Space Saving Size! 5.5"W x 2.3"H x 5.4"D

STAY FULLY CHARGED… WIRELESSLY. Introducing the iHome HW2 fast wireless charging compact bedside alarm clock. With dual fast-charging USB ports and a wireless charging pad, guests can rapidly charge up to three devices at once. Alarms are easy to set and the Single Day Alarm feature means they won’t be disturbed by the previous guest’s settings. The HW2 also features a security tether and a 6-foot power cable with a right-angle plug. For more information, contact Jacob Betesh at, 888-74HOTEL, ext. 235,



Charge multiple devices via Qi Charging Pad or two USB ports



© Hotel Technologies, LLC. iHome is a registered trademark of SDI Technologies, Inc. iPhone is a trademarks of Apple Inc., registered in the U.S. and other countries. All other marks are trademarks of their respective owners.

EAT. DRINK. SLEEP April 2020

Technology Q: How does PaypodTM work and what makes it unique? A: Paypod Pay Station automates cash transactions at the point of sale. Customers submit their payment in notes and coins, and the transaction is managed by software that interfaces with the retailer’s POS. Store associates are able to assist customers without handling payment, and the pay station returns notes and coins to the customer; the employee never touches the cash. Q: Why are the right kind of bar payment solutions important? How can products like Paypod enhance a business? A: Knowing what payment solution best fits your unique requirements depends on numerous factors including your business size, market, POS type, advertising needs, and store needs. Identify your existing environment and core business needs before searching for a payment automation solution. The other vital factor is finding the right payment technology partner, one that will walk you through the installation and support you long after. Products like Paypod save countless hours counting and reconciling cash, increase the amount of customers served, and boost both revenue and customer satisfaction. It allows retailers more control over their cash by it eliminating human error and

acceptance of counterfeit currency, and significantly reduces cash losses. Products like Paypod solve the hygiene issues from employees handling both cash and food since the cashier does not touch the money. Q: How can bar operators capitalise on the busy Christmas period with products like Paypod? A: By removing the need to handle cash manually, Paypod can decrease transaction time and reduce queue times for customers. In addition to time saved at the point of sale, the time saved manually counting cash at the end of the night is reduced even more significantly, “with Paypod, the cash out now takes maybe 10 minutes, maximum,” said Kay Dickinson, a customer from Botham’s of Whitby, a 150 year old bakery in the UK.

Q:How much can operators save with Paypod? A: By eliminating cash losses, speeding up transaction time, and reducing time spent manually reconciling cash, Paypod saves our customers an average of £5000 per year for each unit. Q: What wider industry trends have you witnessed this year and how are you capitalising on them? A: Automation is the future of most industries, so why would cash be any different? Cash is still a preferred payment method, especially for low cost transactions, so automating this process is no different from all other store processes that have been automated over the years, like card payments. Q: What is your key advice to bar operators? A: When someone leaves there house to go to an actual brick and mortar establishment, they are seeking much more than just the item they are purchasing, they want an entire experience. When you automate your cash payments, your store employees can focus more on building relationships with your customers, and less on counting cash. Your business exists because of your customers; focus on their experience to optimize your business.


Servers, Meet your new best friend...

MIKE Me Mike’s smiling because he has peace of mind knowing his cash is safe when I handle the transaction

Let me introduce myself at

EAT. DRINK. SLEEP April 2020


At that time, robust foundations for business will be appreciated as never before. Many restaurants are looking for EPOS technology that streamlines their operations, cuts costs and makes great customer service a cinch. With labour at a premium, technology can be critical operationally when staff are not able to attend, making selfservice possible. So some investment in technology may be one of the things that helps operators through this tough time so they come out on the other side with a more efficient business. The benefit to the bottom line is clear. But in these extraordinary times, it’s more important than ever that ROI is rapid.


It’s certainly hard to think beyond the coronavirus crisis at the moment, but the restaurant industry WILL come out at the other side, hopefully in a few months’ time. “So choose a provider with a consultative approach who will look at your requirements and work with you to make sure the system will achieve everything you need.” A restaurant management system helps you: • • • • • •

Control stock and labour better Reduce waste Improve front to back communications Speed table turn Improve customer service Create engaging loyalty campaigns and monitor your social media reputation.

“The Number 2 thing to consider when choosing a system is to make sure you finance restaurant EPOS in the way that’s best for your business,” says Chris. Your options to finance restaurant EPOS include: 1. 2. So what’s the best way to finance restaurant management technology and EPOS? Good providers should always give you a number of options that suit your own restaurant finances – and it doesn’t hurt that interest rates have now been lowered so significantly. For example, you might be a new business with start-up capital in hand – or you could be running a longestablished and expanding chain. The requirements of each are very different. Chris Cartmell of NFS Technology Group says two things should be top of your mind. “Number 1 is to make sure you get the restaurant EPOS system that will do what you really need it to do,” he says.


Buy – you buy the hardware and the software Lease – you lease the hardware and the software Combination – you buy the hardware and lease the software

the software, which can provide a flexible and affordable option.” Cloud or on-premise? Chris says: “SaaS (Software as a Service) is an increasingly popular option for modern hospitality businesses. “We are about to launch a new bundling strategy which will see our most popular restaurant EPOS combined in a full-stack offering called Aloha Essentials that will be an extremely cost-effective way to gain all the benefits at once.” In a changing hospitality landscape, restaurant EPOS can even be a revenue generator. Chris says: “As UK restaurants work hard to take advantage of new trends such as home delivery, voice ordering and online reservations, restaurant EPOS is becoming more and more essential. “We believe the key to success is installing systems that deliver exactly what each individual restaurant or group needs – and in providing finance options that make implementation feasible and ROI swift and substantial.” *

Chris says: “Each option has its benefits, and should be tailored for your situation. “If you buy the hardware and the software you incur no further costs. “However, leasing is a convenient lowcost option where you pay a monthly fee. Staying up to date “If you lease and have a maintenance contract, your supplier will provide you with software upgrades as they are issued, keeping your system completely up to date with innovations and improvements – the hardware, too. “Some businesses prefer to buy the hardware and have a lease contract for



After hospitality has weathered the crisis: best ways to finance restaurant management technology and EPOS

April 2020


EAT. DRINK. SLEEP April 2020


SiteMinder launches ‘Insights’ to lead hotels into Intelligence, the new era of distribution SiteMinder, the global hotel industry’s leading guest acquisition platform, is today unveiling ‘Insights’, a set of smart monitoring and reporting capabilities that usher hotels into the Intelligence era—the new era of distribution. The capabilities will be native to users of the channel management, direct booking and pricing intelligence features within SiteMinder’s platform, to provide hoteliers a single place to access clear and actionable data on their local market, business performance and guests.The unveiling of SiteMinder Insights follows the company’s 2019 study on the biggest concerns of hoteliers around the world. Among the most common concerns were: Delivering to the increasing expectations of guests (71 percent agreed) Forecasting and managing demand amid the rise of last-minute bookings (62 percent agreed) Rethinking sales and marketing strategies, including pricing, because of Airbnb (58 percent agreed). When asked to nominate their key drivers for investing in technology, hotelier participants cited better management of room rates and pricing, less time spent on admin and more on guests, and more proactivity about increased local competition as three of their top five reasons. “In spite of increasing technology to support hotels, many are still challenged with responding to dynamic rates and changing consumer expectations that demand both personalisation and the best prices,” says Inga Latham, Chief Product Officer at SiteMinder. “The pervasive trend of bargain hunting is both rewarding and rewarded behaviour among consumers. That behaviour is ultimately driving the continued growth of last-minute bookings and pressuring hoteliers to discount if they want to compete.


“Guest knowledge is power. The entire concept of distribution has evolved, from a transactional way to manage room rates and availability, to a smart, datadriven strategy that reaches guests at all stages of their individual journey— and helps hoteliers to make decisions. SiteMinder Insights allows hotels to be smarter about their sales and marketing strategies while maintaining the integrity of their brand.” The Cottage in the Wood is among the early adopters of SiteMinder Insights. Using it alongside the channel management and direct booking features within SiteMinder’s platform, the 30-room property in the UK has increased average room rates by 6 percent, revenue per available room by £10, and made its direct hotel website its best performing sales channel by room nights sold. Tom Evans, Business and Revenue Manager at The Cottage in the Wood and winner of the 2019 revenue manager of the year at the Independent Hotel Show, says, “As hoteliers, we are great with guests but not necessarily with numbers. SiteMinder Insights has become the second thing I look at each morning, after checking my emails, because it very obviously shows me how my rates differ across all my sales channels and gives me the chance to take action. As our property increasingly starts catering for more high-end travellers, we want to be more competitive but ensure we are pricing correctly and not underselling ourselves.” Register here for SiteMinder’s online presentation, “The new era of hotel distribution and why guest knowledge is power”, on 26 March 2020.

www. :: +44 (0)20 3151 0730

YOTEL BEGINS MULTI-MILLION DOLLAR TRANSITION OF LIAISON WASHINGTON CAPITOL HILL AHEAD OF THE HOTEL’S DEBUT AS YOTEL WASHINGTON D.C. THIS FALL Following the success of YOTEL in cities including New York, Boston and San Francisco, the disruptive hospitality brand will bring YOTEL’s smart design and technology to the nation’s capital with the debut of YOTEL Washington D.C. this fall. As the brand’s first-ever acquisition and transition, the hotel will move forward with branding and incorporating YOTEL’s signature technology and adaptable design as part of a multi-million dollar full property reconstruction and remodel. The property will remain open through the transition, continuing to offer guests convenient access to both Capitol Hill and the Union Station transit hub. Set to begin this spring, the transition will include a full modernization and transformation of hotel rooms into signature YOTEL cabins, and the lobby into the brand’s staple Mission Control area outfitted with airline-style checkin kiosks for a smarter, more efficient travel experience. With over 21,000 sq. ft. of adaptable meetings & events space, all hotel conference areas and private rooms will undergo design and technology enhancements to provide an even more connected offering. Highly-regarded as a Capitol Hill staple for its regionally-influenced cuisine, Art and Soul restaurant will see an evolution of both the restaurant space and from scratch signature dishes under the direction of Executive Chef Douglas Alexander. The hotel’s rooftop terrace will also undergo a complete renovation, accommodating for greater F&B space atop one of the largest rooftops and pool decks in the area. YOTEL Washington D.C. will begin construction of the brand’s neverbefore-seen cabins (YOTEL speak for rooms), providing an even greater level of modern hospitality in the signature YOTEL offering. Upon completion, guests will have the choice of 136 Premium King cabins, starting at $199 per night, and 266 First Class cabins

April 2020

YOTEL Washington D.C. will unveil the latest in YOTEL innovation and minimalistic design including new concepts for the hotel’s rooftop bar and pool terrace as well as Art and Soul restaurant



in both King and Queen/Queen cabin types, starting at $239 per night. “We are part of a progressive culture and movement here on The Hill and we’re incredibly proud to be the first hotel to usher in a new generation of YOTEL travel experiences to compliment this evolving neighborhood,” said Shawn Jervis, General Manager. “YOTEL is at the forefront of innovation, hospitality and design and we look forward to showing visitors a fresh way to stay on Capitol Hill.” Currently, the hotel is fully functional, accepting reservations for all room types, and at Art and Soul restaurant where Chef Alexander serves breakfast, lunch, and dinner daily as well as a popular weekend brunch. The rooftop bar and pool will reopen this summer serving seasonal fare, as it does annually, after which YOTEL will transition the space to become Sky Bar. “Our rapid global expansion is very exciting and further asserts our prominence in the U.S. and on the world stage. We have a proven track record operating globally with hotels in many of the key feeder markets to Washington – Boston, New York, San Francisco and Europe, “said Hubert Viriot, CEO of YOTEL. “Furthermore, the hotel offering in Washington is fairly traditional and YOTEL is ready to introduce our cleverly designed cabins ideal for short and long stays.”

YOTEL Washington D.C. will be a significant hub for co-working, private meeting spaces, and leisure travelers as the hotel is situated steps to Congressional offices and convenient to Washington D.C.’s most significant attractions including: The National Mall, Smithsonian Museums, The Supreme Court, Library of Congress, prominent businesses and 100+ embassies. Regional travelers will find it among the most convenient options to Union Station (Amtrak, MARC, VRE, WMATA) and it is accessible to major thoroughfares, making YOTEL Washington D.C. an easy choice after landing at any of the region’s national and international airports. The transition follows the 2019 YOTEL acquisition announcement of the Liaison Washington Capitol Hill hotel by partners Metrovest Equities and BLDG Management. YOTEL Washington D.C. marks the YOTEL brand’s tenth hotel under development or open in the U.S. with hotels in New York, Boston, San Francisco, Miami, Atlanta and Long Island City and four YOTELPAD properties in Miami, Atlanta, Park City and Mammoth.


EAT. DRINK. SLEEP April 2020


In a tough market, people make the difference As the world grapples with the flow-on effects of lockdowns and the spread of the coronavirus, smart businesses should prepare to use their best asset — their people — to bounce back stronger, writes Planday’s industry expert Oskar Karlsson. When writing the word crisis in Chinese, there are two characters: one for danger and one for opportunity. As the outbreak of COVID-19 challenges the way we work and interact, we understand that once we move past the initial dangerous period, new opportunities will present themselves. Once the situation improves, consumers will be even more discerning about where they choose to go, and outstanding customer experiences — delivered by the best asset in your business — will be what sets you apart from your competitors. So to help our customers get a better understanding of what their staff expect, and how to keep them happy, we partnered with our friends at the HRC Show to undertake the UK’s largest hospitality worker survey. We spoke to 1,822 people from around the UK, across all parts of the hospitality sector, with more than half of them having worked in the industry for more than a decade. Based on their feedback, here are my three key tips to make the most of your best asset now so your business can bounce back stronger. Pay people properly More than ever, the impact of shift cancellations means those who work in shift-based industries like yours

are struggling to get by. You can’t work behind the bar, give customers a memorable experience or make a Michelin Star meal for hundreds of people from home. For 70% of those we surveyed a “fair salary” is the most important factor at work. Paying people properly not only means abiding by the minimum wage, it’s a smart investment on your part to reward and incentivise above it for the people who make your business work. Invest in training and development The world’s best chefs, concierges and sommeliers didn’t get there by chance and nor will your staff grow and develop without your ongoing investment in making them better at their jobs. 50% of the hospitality workers we spoke to think more training and development is important and will help them grow their careers — and your business — along with it. Flexibility is your friend With more demands on people’s time through multiple shift-based jobs, family commitments or study, it’s not surprising that 41% of those we spoke to think flexibility is something businesses like yours should embrace more. A recent HSBC study shows 89% of workers think flexible working can motivate them to be more productive. Flexibility is more than a buzzword — it’s a smart business decision that can keep your staff motivated and more likely to grow your business for longer as we all come together to help business get through and bounce back from COVID-19.


What does this mean for you? Smart operators must change the way they work to keep good staff for longer by understanding that better customer experiences go hand in hand with better staff experiences. You can’t have a good business without good staff. In order to bounce back stronger, people will be your best investment. To learn more and get a deeper look at the UK’s biggest hospitality survey, get in touch with the Planday team today.

Know what your people want.

Get the full report here

Planday and the Hotel, Restaurant and Catering Show recently conducted the UK’s largest Salary Survey with 1822 hospitality workers.


of your staff say a fair salary is the most important factor at work

50% 41%

want more investment in training and development

need more flexible hours to do their job better

EAT. DRINK. SLEEP April 2020

Al-Fresco dining options from Alexander Rose

Spring is finally here and as the masses come out of hibernation they seek friendship, food and fresh air. Al-fresco dining has always been popular, but never more so then now as millennials are fuelling the outdoor trend and are the first generation more likely to visit a beer garden than a nightclub. Providing outdoor dining space offers restaurants more ways to increase revenue and attracts wider guest demographics. Utilising a small patio space for outdoor dining could both increase capacity and boost revenues. But what is it about outdoor space that is so attractive to customers? Some say dining al-fresco makes the food taste fresher and more delicious, others enjoy sharing the outdoor experience with friends and family. To smooth the introduction of al-fresco dining well-chosen furniture is key, but finding the perfect pieces can sometimes seem a formidable task. Alexander Rose take the hassle out of finding furniture as they offer site visits, plan layouts and 3D visuals through to delivery and installation. Alexander Rose are the UK’s market leading garden furniture brand with over 25-years of experience in the industry. They have provided outdoor


dining solutions to many hotels, spas, restaurants, golf clubs and pubs across the UK, Europe and around the globe. Carden Park Hotel in Cheshire furnished their terrace with stylish San Marino weave furniture including a mix of 2-seater sofas, 4 and 6-seater dining sets and cantilever parasols. The space has increased their dining capacity and also doubles as a function area which guests can book for celebrations. The Half Moon public house in Kirdford, Sussex chose to furnish their outdoor space with sustainable Roble furniture. The mix of square, rectangular and round dining sets meant they extended their overall covers by over 50 and on a summer’s day there is not a spare seat in sight.

When it comes to London, space is precious and it is important to maximise what little outdoor space you have - whether it be a roof terrace, balconies or pavement seating. Park Plaza Hotel at County Hall chose the contemporary Ocean range of weave furniture to achieve an al-fresco dining space overlooking the London Eye, creating a special atmosphere where guests can dine and share a bottle of wine whilst watching the sun go down over the London skyline. Combining outstanding design with the very best in modern materials, Alexander Rose offers an extensive range of commercial furniture in wood, metal or weave. For more information visit their website or call Commercial Sales Manager Katy Heasman on 01444 480 210.

Alexander Rose are an established market leading company that have been providing outdoor and poolside furniture for more than 25 years. During this time they have built up an impressive client base ranging from 5-star hotels, world renowned spas, golf clubs, pubs and restaurants. The company offers a comprehensive service, from initial site visit to 3D visualisations of their products in your proposed outdoor space through to bespoke quotations and delivery of goods in stock within 7 days. Alexander Rose furniture comes with up to 5 year’s commercial warranty, as only the finest quality materials are used in manufacturing their products. Alexander Rose are based in the heart of Sussex, but deliver nationwide, to Europe and beyond. Their products can be seen on the exotic beaches of Boracay, chic Parisian balconies, the sundrenched Ghana coastline, on the fashionable sundecks of Cannes and more.

Alexander Rose furniture is crafted for life, made for all seasons, and built to last.

O U R T O P 7 T I P S F O R P R O M O T I N G YO U R C O F F E E 1














OUR STORY We all know the feeling; sitting in traffic or on a packed train or bus, traveling to work. We arrive, often exasperated before the day has even begun. We know that there is just one thing powerful enough to turn the day around. And the feeling that washes over you when you take the first sip of coffee - we call that feeling Café Bonté. We understand that not all Café Bonté coffee experiences take place in the coffee shop. Our mission is to bring great coffee and good feelings to people everywhere that coffee is enjoyed. Great coffee has the potential to make people feel good and to connect; with the place they are visiting, the purchase they are about to make or the person they are with. We believe that we all deserve Café Bonte moments and we strive to bring them to as many people as possible. We start by sourcing Grade A quality coffee beans from around the world. We employ all of our years of

knowledge and expertise, expertly roasting the beans to satisfy the diverse tastes of todays UK coffee lovers. We understand how personal coffee is and we have carefully curated our range to deliver perfect Café Bonté moments for every taste and preference. We also understand that to truly feel good about the coffee you’re drinking, it can be important to know where it comes from. With this in mind, you will find a full complement of ethical certifications within our range as well as triple certified and fully closed loop coffee beans. We are dedicated to bringing the Café Bonté feeling to as many people as possible and thousands of people across the UK already start their day with Café Bonté. We understand that not everyone is a coffee connoisseur but passionately believe that we all deserve great coffee and good feelings, wherever we are.

0800 849 9110 | |

EAT. DRINK. SLEEP April 2020


Should we be making espresso with less beans? Traditional Italian espresso has been produced for over a hundred and has become the de facto base for specialist coffee around the world, so surely the best process for how to make an espresso should be a long-established fact, right? Apparently not, according to some recent research led by Christopher Hendon from the University of Oregon. They have developed an alternative model that provides better consistency of extraction, while minimising wasted coffee grounds. What does the study say? The issue that the researchers were trying to address was in the way the hot water doesn’t evenly move through the coffee grounds during espresso extraction. What this means is that due to the way espresso machines use very finely ground, tightly packed coffee, some parts of the grounds are more extracted than others, resulting both in unpredictable flavours and also wasted coffee. Using some very complex geometry, they have proposed an alternative model for extracting espresso, which they believe produces a more consistent product with fewer beans used. The basis for this method us using fewer, more coarsely ground beans, which increases the amount of space between the particles. This allows the

water to flow through much more evenly, and also much faster, reducing the extraction time from 25-35 seconds to 7-15 seconds. The more even soaking of the grounds results in a more consistent flavour, and also has the additional benefit of reducing the amount of coffee used by up to 25%.

What does that mean for coffee shops? While further research is definitely required before coffee shops all around the world start changing their processes, this approach is definitely interesting and could be something coffee shops start to experiment with. It’s been predicted that if this was taken up by the whole coffee industry in the US, it would save in the region of $1.1billion each year. As well as the financial benefits, reducing the amount of coffee used by 25% would have a massive environmental effect. This could have a real impact on reducing the carbon footprint of producing and shipping coffee beans across the world, plus it would help to address the increasingly high demands on the coffee farming industry. These benefits sound amazing, but you would have to do some serious experimenting to make sure that this


method produces espresso that works for you. While the flavours may be more consistent using this method, taste is very subjective, and the end product may not suit your customer’s palettes. Of course, another great way to reduce wastage and increase consistency is with the automation technology found in WMF coffee machines. By automatically grinding and tamping the beans, espressos are produced at the touch of the button with no fear of human error. This means great flavours, less waste, and happy customers. We have a wide variety of bean-tocup machines available, plus the classic portafilter stylings of the WMF Espresso, and super-efficient filter coffee machines.

WMF espresso

THE PERFECT ESPRESSO, HANDMADE AUTOMATICALLY. We know many great people out there but only a few well-trained baristas. With the new WMF espresso you can hire anyone to be your Barista. It’s revolutionary technology that grinds and tamps automatically into the portafilter, controls the brewing ratio and temperature. That allows everyone to make a perfect espresso, effortlessly and consistently. Handmade automatically.

For further information: Please phone 01895 816100 or email

as seen on


how to make the perfect coffee • Place the coffee bag into a cup • Pour boiling water onto bag • Stir occasionally • Allow to brew for up to 5 minutes • Squeeze, then remove the bag • Enjoy!

The Little Coffee Bag is designed to produce a cafetière style coffee for one, with nothing more than boiling water. Available in four different blends and made from bio-web, each contain 10g of fresh, oven-roasted, ground Arabica coffee. Each bag is individually wrapped to maintain freshness.

Containing 100% roasted Arabica coffee from El Salvador, Rwanda and Sumatra. Rich and full bodied with a fruity medium acidity, good sweetness with notes of blackberries in the aroma and mellow chocolate notes throughout.

Containing single origin decaffeinated oven-roasted Coffee from Peru, a rich flavour of walnut and cocoa notes with creamy mouth-feel and soft acidity. Perfect as a bedtime drink.

A world class coffee, synonymous with indulgent luxury. These highly valued coffee beans are cultivated on the high, cool mountainsides of Jamaica. Expertly roasted, resulting in a refined, well balanced, clean coffee with a subtle fruity acidity.

Containing 100% organic coffee from Papua New Guinea, Peru and Colombia, a smooth creamy mouth-feel with notes of milk chocolate, toasted nut and subtle plum finish.

for more information email or call 08458 622699

EAT. DRINK. SLEEP April 2020


Brits still buying morning flat white amid Coronavirus outbreak

12% increase in recorded purchases in March Despite the UK hospitality industry experiencing widespread downturn as a result of Coronavirus, figures recorded by high-street loyalty app creators, Stampapp, show a 12% increase in total stamps collected by their coffee shop traders in the last week.

their morning coffee. We’ve actually seen a 12% increase in total stamps collected so far this month vs the same time in February and a day-by-day increase in app usage each day this month. These small businesses form the backbone of many high streets and need as much support as they can get right now, so it’s great to see loyal customers supporting their local independents.”

Orders and loyalty stamps collected from roughly 300 sites across the UK show a day-by-day increase each day of March (data up to the 14th), coinciding with the sharp increase in confirmed cases that have since resulted in people selfisolating and working remotely.

Stampapp customer Camden Coffee House operates five sites across London, and figures from their loyalty app show a 13% uplift month on month from loyal regulars.

Tom Messett, founder of Stampapp, says: “The numbers indicate that although it is clear the hospitality industry is experiencing a major slow-down due to Coronavirus fears, people are maintaining some level of routine in the form of


Sunni Parekh, founder of Camden Coffee House, says: “Like businesses across the country and throughout the world, we’ve seen a slowdown in business overall. Despite this, it’s encouraging that our regulars are still coming in every day and shows the underlying strength of our business.”

Scotsman and Hubbard Systems will be at the 2020 London Coffee Festival, taking place on April 2nd-5th. They will be running demonstrations explaining the different types of ice required to make the perfect cold brew and coffeebased cocktails. Cold coffee-based drinks have been gaining in popularity in recent years. With the public’s appetite for coffee showing no sign of diminishing, companies need to keep on top of the latest coffee trends. Hubbard Systems have noticed the number of coffee shops buying ice machines increasing steadily over the past few years, so this year they’ll be demonstrating exactly how useful a steady source of ice can be to coffee shops. The demonstrations will be run by Scotsman Ice brand ambassador Michalis Dimitrakopoulos, who won

the World Coffee in Good Spirits Championship in 2016, as well as taking second place in the 2019 World Barista Championships. Michalis and Scotsman recently collaborated on a booklet called Coffee Inspirations, which examines the different varieties of cold coffee beverages and explains which type of ice would be best for different sites. The main three ice types used for coffee are gourmet cubes, nugget ice and dice cubes. For cold drip, espresso brew and cold brew, gourmet ice helps to preserve the drink’s body and aroma as its purity and slow melting nature mean it doesn’t dilute the drink or affect the flavour. For blended or mixed beverages, nugget ice works best, while dice cubes are a great all-rounder, combining

February 2020

Scotsman and world champion barista team up to spread the word about iced coffee


Keep cool at the London Coffee Festival


purity while also being simple to blend. Visitors to the London Coffee Festival will be able to learn more about the importance of ice to the cold brew process as Michalis will be there throughout the show, with two presentations on Thursday and Sunday and three on Friday and Saturday. He’ll be making coffee based drinks and cocktails, explaining how to pick the right ice and how to get the most out of it. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers, which is available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045, email or visit


EAT. DRINK. SLEEP April 2020

eCatering, one of the UK’s leading low cost online catering equipment suppliers has started 2020 with a surge in sales and an influx of new stock replacing items which sold fast through the January Sale period. They have recently expanded their equipment ranges including refrigeration, cooking equipment, including their new range of stock pot range cookers, hot and cold storage displays and ware-washing equipment. In fact, it’s fair to say they have increased their stock levels massively on the same period last year and have also recently reviewed all pricing to ensure that they are providing the very best equipment at the lowest prices possible.

Their MD recently said “eCatering is going from strength to strength and we are expanding our ranges in all areas of the business. “For 2020, we want to become one of the largest online catering equipment suppliers and bring a one-stop shop to our customers and those looking for a supplier that can provide the entire kitchen range at the right price to suit their business needs. “We are also starting to stock accessory items such as our new range of high density colour coded chopping boards which have already sold out once and been re-stocked in a very short space of time.” It’s certainly true to say that eCatering is growing year on year and 2020 is set to be even better than last year ensuring that customers receive the best possible pricing. To find out more about their low cost catering equipment and to buy, simply call their sales team on 01539 234250 or visit their website at



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Your guests deserve a great night’s sleep. You deserve a brand you can count on.

proud supporter of you

With more than 130 years of expertise, Sealy is an industry pro - you can trust us to deliver a great sleep experience and enduring quality. With innovation at the forefront, our mattresses are built to survive the rigours of life in a hotel and gives you peace of mind, knowing your guests are enjoying a rejuvenating night’s sleep from a global sleep leader.

Visit to find out more.

Sustainable Cotton

April 2020


Contract Beds & Bedding


April 2020

What is modern luxury for hotels?

What is modern luxury for hotels? It is often still understood as ‘treats’ and stimulation not available at home. Conclusions drawn from a recent survey, however, suggest that in 2019 the ‘feel good’ factor experienced by guests, and the chance of them making a repeat booking, is generated as much by the ‘sense of purpose’ that a hotel conveys. Another survey carried out last year suggested that 76% of customers feel that hotels ‘could do more to be greener. The Natural Cotton Company: Who are we?

Communicating the sustainable story

We at the Natural Cotton Company aim to embody this new luxury and to provide hoteliers with the option of taking up this new important challenge. Not only do we provide hotels with beautiful, high quality products, but we do this without creating a negative impact on the environment or on the people who work in the industry. We believe this distinguishes The Natural Cotton Company from conventional cotton brands and it is one of the first of its kind. The Natural Cotton Company sells to a global market of luxury hotels, spas and yachts.

Tourism and the hospitality sector have the potential to contribute, directly or indirectly to all of the 2030 Sustainable Development Goals, in particular around inclusive and sustainable economic growth, sustainable consumption and production.

Our products Our bed linens have timeless, classic designs. The linen is available in white or unbleached cotton in sateen and percale weave in 200, 300 and 400 thread count. We also offer bespoke products, including embroidery, bands, lace, pleats and company logos. As well as this we offer a range of certified cotton towels and blankets.


Contract Beds & Bedding

It is clear that there is a rising interest in sustainable lifestyles that will help meet these goals. In 2017 UK consumers spent £83.33 billion on ethical goods and services, according to a report by the bank Triodos. The report went on to claim that 49% of those under 24 refused to use a particular business because of its negative environmental impact. The Natural Cotton Company offers complimentary advice to hotels wishing to communicate the sustainable story through our products to their guests. We believe strongly in what we do and it is important that this message is shared wherever possible.

Price wise, we aim to charge the same or lower than conventional cotton products of similar quality.

Why natural cotton? The Natural Cotton Company is inspired and motivated by love of nature, respect for the earth and the people in it. Our products are all ethically and organically sourced; they are made from 100% organic GOTS certified and 100% Fairtrade certified cotton; they are also manufactured to the highest standard in certified factories - the entire production chain is monitored from beginning to end. As well as a fair price and good working conditions, research shows that organic cotton has several social and environmental benefits. This includes using 91% less water from natural rivers and streams than conventional cotton, contributing 70% less to acidification of land and water and using 62% less energy than conventional cotton.

Further information For further information, please visit our website: Our e-mail address:



Customer comfort doesn’t have to cost the earth

April 2020

Contract Beds & Bedding

Phillip James, Purchasing Manager for industry leaders Mitre Linen, suggests one cost effective way that hoteliers can deliver on green promises while maintaining comfort and quality. As climate change becomes the overriding issue of our generation, hoteliers are urgently reviewing and implementing environmentally sound procedures. Sustainable policies and responsible sourcing have become a vital part of a modern hospitality business. In 2019 we conducted our second Mitre Connects annual survey* which revealed that 75% of hoteliers now believe that environmental initiatives are expected by guests. And it’s not only consumers who are exerting pressure when it comes to green issues, there are also government targets to be met. However, hoteliers are also trying to run successful businesses, and introducing green initiatives can be costly, carving into already tight budgets and spending plans. The good news is that in the long run efficiency not only benefits the planet but can also be good for the bottom line. It is initial up-front costs that can provide a challenge.

We had this issue firmly in mind when we introduced our Mitre Eco range of eco-friendly bedding and towelling. We were determined to offer hoteliers and housekeepers a real green choice that provided luxury at a realistic price, as well as delivering on the company’s famous commitment to quality, comfort and durability. Since the range was introduced last year we have received a great response from our customers who are delighted with this practical approach. Some have replaced their entire range of bedding in line with their in-house green objectives. Most are gradually replacing worn out traditional bedding, bedlinen and towelling with our ecoalternatives. Mitre Eco bedding, towels and robes We are extremely proud of our Mitre Eco collection of bed linens and towelling which offers supreme comfort at a sensible price. The classic white 200-thread count bed linen and the 500gsm soft towels and 400gsm

robes are made from high quality 100% organic cotton, cultivated in a sustainable way. The cultivation methods ensure that farmers are not exposed to pesticides and chemicals and the cotton conforms to the Global Organic Textile Standard (GOTS) certificate so will be free from toxins and potential skin irritants. Mitre Eco duvets and pillows Mitre Eco duvets and pillows are filled with non-allergenic fibres made from recycled plastic bottles. The manufacturing process produces around 70% fewer carbon dioxide emissions, uses 70% less water and 40% less energy compared to standard fibre production, but is as soft and warm as traditional alternatives. For further information on the new Eco range, or to download the latest catalogue, please visit *The Mitre Connects survey was completed online by 142 hoteliers in March 2019. Follow us on Twitter, Facebook & LinkedIn @mitrelinen Tel: 01685 353456


Call our award-winning team on 01685 353456. Monday - Friday 8.30am - 5pm, or visit to order online. Pillows and duvets made from recycled plastic bottles • 200 thread count organic cotton bed linen • Produces 70% fewer carbon dioxide emissions • Uses 70% less water and 40% less energy.

EAT. DRINK. SLEEP April 2020

Contract Beds & Bedding

Rest Easy with Sleepeezee Guests expect the highest standards, which is why hotels all over the world choose Sleepeezee. A leading British bed maker, Sleepeezee has been crafting bespoke mattresses and beds since 1924 and is now one of the most well-known bed manufacturers. It is this heritage that has enabled the company to have a clear understanding of both the bed and the hospitality industry in order to develop a collection of products that are designed to guarantee a great night’s sleep, whether it’s for a hotel guest or a customer in their own home. Holding a Royal Warrant from HRH The Prince of Wales, Sleepeezee beds and mattresses can be found in some of the finest homes, palaces, hotels and resorts around the world. Every product is made in the Sleepeezee factory in Rochester, Kent by a team of 300 expert craftspeople who diligently check every detail for consistency and quality, so you can rest assured that the beds are built to last. Each one comes with a five-year guarantee as standard.

As part of one of the largest groups supplying the hotel industry in Europe, Sleepeezee understand the hospitality business. From well-placed handles and castor wheels to allow your housekeeping team to manoeuvre the beds quickly and easily, to customisable finishes, sizes and fabrics to match your room styles, Sleepeezee knows what you need to give your guests the perfect rest. From consultation to installation, the team will work with you at every step of the way, offering price levels to suit you and making sure your Sleepeezee experience is just as you need it. The company also takes great pride in its sustainable approach to business and is the first bed manufacturer to receive the Planet Mark accreditation. This has seen the company drastically reduce carbon emissions, energy and water consumption – an endeavour that has led to recognition by the Furniture Industry Sustainability Programme. No waste has gone to landfill since 2012 and the brand went fully carbon-neutral in 2017. All timber used in Sleepeezee products is sustainably sourced under European Union Timber Regulations and is Forestry Stewardship Council (FSC) certified. Sleepeezee is committed to supporting hotels in adopting sustainable practices, providing the ideal solution for hospitality businesses looking for environmentallyresponsible suppliers.


For more information on Sleepeezee, please visit

Be Wary Of Where You Lay Your Head

For years the major sources of flame retardant exposure were thought to be ingestion of contaminated dust and food. Not so! Scientists at a highly respected University in the midlands

April 2020

Relaxing in your bed, maybe a short afternoon nap, or the customary 7-9 hours at night to rejuvenate mind, body and spirit is certainly putting you in harm’s way if your pillows and mattresses are contaminated with toxic chemicals!


Contract Beds & Bedding

discovered that flame retardants can be absorbed in the lungs and through the skin from contaminated pillows and mattresses. Further, more toxic chemicals are absorbed when the skin is warmer and sweatier, like during the summer months.

time during growing, harvesting or delivery to their eco-friendly destination. Thanks to Mother Nature and responsible farmers it’s a winwin situation, the sleeper benefits, is healthier, and the planet benefits including all its inhabitants, humans, bees, vegetation, animals, insects, birds, reptiles, we are all better off!

Fortunately, there is an alternative to your daily chemical fix, a small British owned family firm, nr Whitby on the North Yorkshire Moors, provide the answer, their Organic Buckwheat filled Perfect Pillow and mattresses are designed in a way that they comply with all E.U & U.K fire safety regulations by utilizing buckwheat husks, the kernel that protects the fruit, of the wonderful Buckwheat plant, the husks do the job of fire protection, Naturally how wonderful is that!

Keeps you cool in Summer and warm in Winter, get your very own chemicalfree bedding at www.perfectpillow. More good news, the pillows are fully adjustable, unlike toxic foam.

And if that wasn’t enough no chemicals, pesticides, herbicides are used on the soil, or the plant at any

Follow us on Twitter: @Perfectpillow & Follow us on Instagram: @ Perfectpillowltd

Call 01287 644444 for all the brilliant news Remember to like us on Facebook: Perfect Pillow LTD


EAT. DRINK. SLEEP April 2020

Eat, pink and be merry at Barceló Málaga Hotel Barceló Málaga Hotel is a stylish destination for business and leisure travellers alike. The bustling city centre is just a stone’s throw away and the beach is within walking distance. 62

The hotel bar area, the Gastrobar La Santa María, is identified by a series of golden slats that create a sense of warmth and grandeur with trailing plants linking it to the prevalent biophilic trend. The beautifully designed bar commands attention and forms the focal point of the room. The bar is complete with striking bespoke shelving designed specifically for the space by ILmio Design. The renovated space has an energising yet cosy atmosphere, while also being truly en vogue thanks to the injections of lavish tones, amber lights, and curved lines. The use of curvatures within the space is accentuated by round mirrors, lamps, and tables all of which emulate the rotund architectural forms that fill the room as well as the use of tone-on-tone pink used throughout. The use of muted pink tones creates both an instantly iconic and soft aesthetic. Nina Bailey, UK Design Manager, Formica Group: “Pink shades are perfect for commercial environments. 2020 interior trends have seen pink becoming a more gender-neutral colour as it combines with other colours and natural materials.” The bespoke furniture accentuates the character of the space and enhances the overall aesthetic. Each piece adds personality and has been designed exclusively to match the environment ILmio Design Studio explains: “We have developed the interior into a living space, being sympathetic to the existing architecture, adding warmth through the presence of curved elements and the use of contrasting colours that coexist in harmony. We have personalised the space through the use of bespoke furniture and lamps made specifically for this project.” The furniture has been created using Formica® laminates in turquoise and gold, to match the two predominant shades repeated throughout the space in the entrance arches, benches, central columns, slats, and lamps. This uber-chic renovation emulates the fun and stylish atmosphere of the hotel and provides an elegant oasis to the otherwise concrete-filled surroundings. As Nina Bailey comments, “ILmio Design studio has transformed Barceló Málaga into a beautifully photogenic design scheme that will inspire travellers to hurry online and share their pink moment!”



Elements of the original interior have been rejuvenated through the striking use of colour to accentuate the pre-existing architectural details. The new colour scheme is reminiscent of a beach sunset evoking a real sense of escape in a tropical paradise through the harmonious combination of sparkling pinks, turquoise, and gold.

April 2020

This stunning ground floor renovation included the reception, bar/restaurant, and lobby. The project was planned and executed by ILmio Design who specified Formica laminate in complementary tones with a tropical feel including deep turquoise (F7846, Grotto) and opulent gold (M2042, Brushed Gold Aluminium) to create bespoke furniture to dress the space.

EAT. DRINK. SLEEP April 2020

HERALD INCREASES BAGASSE RANGE TO MEET DEMAND Herald has expanded its range of bagasse items, which sit alongside the quality disposables manufacturer and supplier’s selection of biodegradable, paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups, in a bid to add further value and range to its offering, while meeting the demand for greener products. The bagasse range now includes square, round and rectangle plates, in varying sizes, bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are expected to appeal to the food to go market. Herald has stayed ahead of the trend for environmentally friendly and alternative products in recent years, introducing natural birchwood cutlery, stirrers and skewers, alongside a cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Targeting the takeaway and convenience markets, as well as the general catering industry, the company supplies direct


and via wholesale channels to meet all of its customers’ needs. Managing director of Herald, Yogesh Patel comments on the company’s current focus: “We’re aware that the market is currently being driven by a demand for greener products however our customers appreciate the widest possible selection of such goods so that they can make a considered choice based on what is best for their business model. “Our primary concern will always be to offer our customers affordable quality, providing the greatest variety and ensuring a full range containing all options, including biodegradable products.The bagasse range sits

alongside our wood, cornstarch and plastic offerings to give the most varied choice. With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. It’s been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation. For further information on Herald and its products, log on to or call 0208 507 7900.

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