eat.drink.sleep August 2022
LUXURY OUTDOOR FURNITURE Moda Commercial has been successfully working with hospitality clients, assisting in their operations and providing modular conﬁgurations to adapt to changing scenarios.
Moda, where outdoor furniture really means business. Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.
of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.
A tailored approach With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements. Expert account managers are on hand to offer a tailored approach, managing site visits and sampling to guide you through the process of your purchase. With Moda’s market-leading 3d rendering service, designs can be modelled into businesses’ properties and space, providing visual impressions and assisting with further planning and decision-making.
Uniquely modular, uniquely Moda Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements. It creates a compelling fusion of aesthetics and adaptability.
The choice is almost limitless, with a host of options of sofa combinations, not to mention dining ranges which incorporate unique features such as drinks coolers and fire pit inserts.
Expert delivery and installation
Moda is well placed to meet the demands of the commercial market with stock available for timely delivery via their impressive fleet of 150 in-house vehicles. This enables Moda Smart furniture to drive to exceed client expectations businesses forward through fast delivery, meticulous installation and aftercare. Their With their all-weather materials team of fully-trained engineers and uncompromising build quality, Moda furniture collections are available to you at no extra cost, covering unpacking, are meticulously engineered to furniture placement and the withstand the demands of the removal of all packaging for modern workplace - and the recycling. great British weather. Every item
Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015 or email: email@example.com modafurnishings.co.uk/commercial
Introducing the Bavarian Tankard! After many of our customers requested a handled beer vessel, we came up with the goods. Manufactured from virtually unbreakable polycarbonate here in the UK, IN STOCK! The Bavarian Tankard is perfect for beer festivals.
OFFERED IN BOTH PINT AND 2 PINT SIZES PRINTING AVAILABLE UPON REQUEST KEEPS BEER COOLER FOR LONGER SAFER THAN GLASS MACHINE WASHER SAFE
Ask your distributer for our products! Contact us. www.bbpmarketing.co.uk 01924 480 393 - 0800 0289 266 firstname.lastname@example.org
Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below:
August 2022 eat.drink.sleep August 2022
Publication Manager Dan Draper 01843 591 523 email@example.com
Jodie Little 01843 582 733 firstname.lastname@example.org
LUXURY OUTDOOR FURNITURE Moda Commercial has been successfully working with hospitality clients, assisting in their operations and providing modular conﬁgurations to adapt to changing scenarios.
Jeremy Tring email@example.com
To find out more visit our website: www.eat-drink-sleep.com
Outdoor Hospitality Products
Our outdoor products include:
We are an independent supplier of outdoor hospitality goods based on performance, style and value. We believe in supplying goods that look good, are well made and extremely durable through season after season.
• Planters with real or artificial plants • Tables and chairs • Windbreaks and barriers • Jumbo parasols • Awnings and shelters • Lighting and heating • Restaurant screens • and more!
Call us on 0800 917 526 or drop us a line at firstname.lastname@example.org
www.cafeculture.biz CafeCulture Ltd, 6 Edith Road, Orpington, Kent. BR6 6JQ
EAT. DRINK. SLEEP August 2022
Yeotown has launched a second restaurant In London, following the successful opening of its sister restaurant Yeotown Sussex Gardens. Part of the new Inhabit Queen’s Gardens Hotel, Yeotown Queen’s Gardens is the new addition to the growing Yeotown family, a gorgeous light-flooded relaxed space with 70 covers and a charismatic marble bar.. Serving a Californian inspired menu, diners can indulge on beautifully plated, healthy and tasty nutritional dishes, from breakfast in the morning to social sharing in the evening. The Yeotown menu is free from dairy, meat, refined sugars and is largely gluten free, including dishes such
as… Blue Spirulina Pancakes, Eggs Benedict on a Homemade Chia and Oat Muffin with Vegan Hollandaise, Rice Paper Vegetable Wraps, Beetroot and Carrot Falafel and the signature Yeotown Bounce Back Vegan Burger. Food is served alongside a selection of low-volume alcohol Conscious Cocktails, Mindful Mocktails and Organic, Bio-Dynamic Wines and Natural Wines. The restaurant has also created ‘Innergise’, a signature Inhabit Hotel post-yoga, protein smoothie infused with Maca and Almond butter to nourish the body after an energetic yoga class at the ‘Inhale at Inhabit’ yoga studio and spa, the hotel’s wellness centre.
Created by Yeotown co-founder and wellness entrepreneur Mercedes Sieff, Yeotown Queen’s Garden is another unique, high-quality lifestyle offering by the brand. Sieff said: “We’re so happy to see more and more people shifting towards a healthy and conscious lifestyle. “Wellness is at the core of our brand, and we can’t be more proud to open another restaurant in London, serving delicious, nourishing food and drinks to health-conscious Londoners.” Yeotown Queen’s Gardens is open Monday to Friday 7am -10pm and Weekends 7:30am – 10pm and located at 1 Queen’s Gardens, W2 3BA.
Yeotown Queen’s Gardens follows in the healthconscious footsteps of Yeotown Sussex Gardens
EAT. DRINK. SLEEP August 2022
‘Gura Gura’ to make UK debut at The Yards Longmartin Properties Ltd, a joint venture between Shaftesbury and the Mercers’ Company, announces Gura Gura, a brand-new Asian bar and kitchen concept, has signed at 19 Slingsby Place, The Yards, for its debut restaurant within Covent Garden. The 2,900 sq ft UK debut restaurant, due to launch in mid-October, will serve a mix of sushi, sashimi, dim sum and small plates, with highlights from the Wok menu including Lantern Chilli Prawns, Thai Style Basil Chicken and Bulgogi Style Beef. Set across two floors within the new and revitalised The Yards, Gura Gura will host 110 covers taking visitors from laidback afternoons to high energy nights.
growing alfresco offering at The Yards, the Piaggio food truck will be used exclusively by existing restaurant tenants and create a rotating offering of takeaway street food within the destination. CBRE is the asset manager on behalf of Longmartin Properties and Colliers and DCL acted for The Yards. Gura Gura represented themselves.
A unique cocktail offering will be available with a walkthrough ‘wine tunnel’ at the entrance of the restaurant. Designed by Orphic Design Studio and founded by experienced restauranteur Gobind Chona, Gura Gura will be studded with Asian heritage, displaying a distinct and authentic interior. This follows the latest news that over the summer months, The Yards will welcome back Persian-inspired ice cream brand, Darlish and become home to a dedicated Piaggio food truck. Contributing to the
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opted for three Benchmark Professional washing machines and three Professional heat pump dryers, installed by Miele Professional Partner First Choice Marshalls (FCM).
Despite disruption from the Covid-19 pandemic, the project took the expected two years to complete; FCM were involved in the planning and design of the new laundry from day one. Potential hurdles were ironed out in the initial meetings as the FCM team liaised with the collected team of architects, contractors, and engineers to strategise an efficient and practical laundry system.
Claridge’s turns to Miele Professional to create a five-star luxury laundry Claridge’s is London’s legendary Mayfair hotel, located a stone’s throw away from royal residences, and with a long-standing relationship with royalty, international diplomats and world leaders. With such a clientele, it is essential to Claridge’s that its laundry is equipped to care for luxury garments as well as linen from the hotel’s catering services. Claridge’s wanted to ensure it could deliver this tailored and quality service on-site and extend capacity from 209 rooms to 293, as well as providing luxury laundry care for its sister hotels The Connaught and The Berkeley. A drastic and considered expansion of their laundry was required. The expansion needed a wealth of expertise with Ron Davidson, Claridge’s consultant of 40 years, enlisting a team
of specialist architects, contractors, and engineers to tackle the build. Extending two floors above and three floors below and removing 33,000 cubic metres of earth, state-of-the art Miele laundry systems were craned down to sub-level 3 during the construction process. When Claridge’s asked which brand, it had to be Miele as Ron has worked with the brand throughout his career. Director of Housekeeing, David Cerezo and his Claridge’s team
However, the project was not without its challenges. Problems with ventilation meant the original architectural specification had to be amended to allow for heat pumps. The late addition of WetCare to the laundry meant a change from the original laundry spec from Miele’s PW5105s to 811s. Of course, the physical struggle of installing the laundry at a subterranean level meant that there was an increased concern for health and safety. Additional challenges were faced when soil pipes were installed at a different height than originally planned resulting in the very late addition of plinths, some of which were out of stock in the UK. However, FCM and Miele worked hard to source the necessary materials from Germany and eventually the problem was resolved. Once installation was complete, Sam Holden, business account manager at Miele, and Darren Dimmick, Miele field service manager, provided Claridge’s housekeeping staff with a hands-on training session on the new products and how to achieve the best laundry results for guests. Despite unavoidable delays caused by the Covid-19 pandemic, sudden spec changes, and clear technical challenges, the project was completed to a very high standard giving Claridge’s exactly what it needs to maintain and extend its prestigious reputation. Claridge’s can now extend its services to the individual needs of each guest’s laundry ensuring their garments are taken care of and presented to a high standard. In a time where health and hygiene are of increased concern to guests, the implementation of Miele products means Claridge’s can now assure guests that both personal clothing items and hotel linen is cleaned to the highest hygiene standards to the most exacting standards.
HARRISON CHARCOAL OVENS PUT T I N G T H E C H E F IN CONTROL OF THE FIRE Famous for our innovation in marrying high performance with iconic design, Harrison Charcoal Ovens continue to evolve. Due to the ever-changing demands of the professional kitchen, we at Harrison do not stop exploring ways in which to contain fire, control it and deliver the Harrison cooking experience in a way that puts the chef in control. In order to maximise the potential of charcoal cooking, the development of our ovens uses clever engineering as a way to channel the heat into ingredients in a multitude of ways to create exceptional flavour and moisture retention. Meanwhile, the considered insulation enables the ovens to minimise their impact on the kitchen environment and keep it a pleasant place to work. Robust enough to withstand the most challenging professional kitchens, the Harrison Professional range has something for every creative chef and helps to deliver fast, seamless service and exceptional cuisine.
“I have never used an oven before that has needed no maintenance at all - nothing breaks, nothing goes wrong. It is perfect
“The Hero is the Harrison Ovens which makes everything taste deep and a bit smoky”
Head Chef Andrei Poptelecan Berner’s Tavern, London
Yotam Ottolenghi Ottolenghi, London
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7 Most Common Problems I Find in Hotel Bedrooms on a Photoshoot
A perfectly prepared bedroom
I’ve been lucky enough to experience some truly seamless photoshoots; the ones where I arrive, the staff have everything styled and ready for me, and I ﬁnd every space is immaculately presented and ready to shoot.
7 Most Common Problems I Find in Hotel Bedrooms on a Shoot
However, not every shoot is perfect. Sometimes, external circumstances get in the way and sometimes there are a lot of small things that hold up the shoot that could have been avoided with a little more preparation.
Wrinkles in Bedsheets I have often walked into a room to ﬁnd the bedsheets fresh and clean but wrinkled, with creases from where they’ve been stored. These are often creases and lines we don’t notice when we’re stood in the room, but through the lens of a camera, becomes obvious. The solution? Ask one of your housekeeping staff to steam iron the bedsheets in any bedrooms being photographed the day before the shoot.
Why You Should Prepare Bedrooms Beforehand Save Time – You pay your photographer for their expertise and eye for a photo, and while that certainly does include spotting that chair that would give the room a much more put-together feel if it was at just a slightly different angle, you probably don’t want them spending their time pulling the bedspread straight. Save Time in Post-Production – With the prevalence of photo manipulation in the media, people tend to rely on tools like Photoshop to perfect any issue. The thing is, however, is a photo that’s ready to use as soon as my ﬁnger leaves the capture button (bar maybe a little lighting changes or colour correction) will always look better than one I’ve spent an hour or more ﬁddling with in Photoshop. Get Your Assets Faster – Don’t forget that if there’s little to do in post-production, you’ll get your assets much faster, ready to give to your web developer, marketing team, or anyone else that needs them. Get the Best From Your Photographer – If your photographer is constantly looking out for what needs to be ﬁxed, they’re going to have to do more to get in the right headspace for capturing the image and angle that will best convey the story of staying at your hotel to those viewing the image. Remember that the camera is the tool, the photographer is the one with the skill, Re so you need to ensure they’ve got the right environment to work with and aren’t spending their time picking up a stray receipt from under the bed and pulling the curtains straight. You’re also much more likely to get extra shots the photographer saw as they moved around your space, rather than simply the shots on your list.
Now we know why it’s worth paying attention to the details, here are a few key areas I often ﬁnd haven’t been properly prepared:
Dirty Windows This is an easy one to overlook when you’re in the room but shows up in photos. It’s not unusual to see the vague outline of a pigeon wing distorting the view out the window. Make sure you get the outside of the windows cleaned a few days before the shoot, and clean the inside as soon as the room is vacated by the last guest before the shoot to get rid of any ﬁngerprints. Stray Marketing Materials We’ve all seen the leaﬂets in hotel rooms advertising the hotel’s services and local attractions, especially if the hotel caters to families, but they don’t need to be displayed in your photos. Make sure any leaﬂets and other marketing materials are removed from the room (or put away) before the photoshoot. Wrinkled Curtains Curtains are an area easy to overlook in a hotel room, especially if the focus of the room is on the incredible view. Most drapes are heavy and dark to block out light outside, but it’s still not uncommon to ﬁnd wrinkled curtains in rooms. Make sure your staff ensure the curtains are wrinkle-free, and steam iron them if necessary. Broken Lightbulbs I will often use artiﬁcial lighting to support natural lighting in rooms, especially on darker days. I’ve found lightbulbs to be out a surprising amount, which either means I have to work with subpar lighting or wait for the staff to replace the bulb. It’s a seemingly small thing, but it can seriously hold up a shoot or mean I have to work harder in post-production to make the room look warm and welcoming. Check all light sources before the shoot and replace any bulbs as necessary. Dirty Carpets This is such a simple ﬁx, yet you’d be surprised how many times I’ve found a room with a dirty, stained, or old carpet. Ideally, get the carpet cleaned before the photoshoot, or if the carpet’s old, choose a room with a better quality carpet. Faulty Fixtures, Fittings & Furniture In older hotels, it’s not uncommon to ﬁnd a well-loved piece of furniture that has frayed edges, a lamp with a shade that doesn’t sit straight, and other minor issues. While some of these may not bother your guests, they don’t give the right message to your future clientele. Make sure you look at the room objectively and have these issues ﬁxed (or hide them) before the shoot. If that’s not possible, consider using a room that’s in a better state of repair.
VIKTOR KERY HOTEL PHOTOGRAPHER
www.hotelphotos.co.uk | firstname.lastname@example.org Approved and trusted by renowned hotel brands and operators. Join The Creative Click and keep your ﬁngers on the pulse of hotel marketing from a photography perspective:
Doran Binder, the man behind the Crag brand, is a qualified water sommelier who can offer restaurants, hotels and hospitality outlets his expertise to maximise opportunities to upsell mineral water and offer a unique guest/ diner ‘experience’ by delivering one of his popular water tasting sessions at your venue. Here we caught up with Doran, who tells us how his journey into the wonders of water began.
Discovering Crag Spring Water Running 27 meters below ground at the foot of Shutlingsloe, near Wildboarclough, is a natural spring that produces some of the best quality water in the world. The aquifer, which has enough water to fill more than a million bottles a day, came to light when Doran Binder, the current owner of the Crag Inn pub and the surrounding land, had the water tested as part of an annual water safety inspection. “I was expecting issues, and a hefty bill to put things right” begins Doran, “but to my surprise Richard Taylor, owner of testing company Blair Water, advised me
that the water was not only safe to drink, but it was a source of exceptionally highquality spring water. His advice to me was to quit my job and begin to bottle the water and sell it. So, that’s exactly what I did.
Crag Spring Water is a new brand of water that’s being bottled at source in the unspoilt surroundings of the Peak District National Park. Not only is Crag Spring Water of exceptional quality, it’s also a brand that has a solid commitment to working sustainably and a remarkable back story thrown in for good measure.
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Redefining The Bottled Still and Sparkling Water Industry with Eco Conscious Crag Spring Water
“Four years on and the business is going from strength to strength. In the process, I’ve also managed to find my true passion and purpose in life. Personally, I’ve never been happier. And I’ve discovered the many, many amazing benefits to drinking more water, I want to share this with as many people as possible.” Doran studied and qualified as a water sommelier, one of just a handful in the UK, and he now runs popular water tasting sessions from the Crag Inn and on site at any venue, where he takes visitors through the entire spectrum of the world’s best mineral waters.
Water tasting? Surely, water all tastes the same. “This statement couldn’t be further from the truth,” Doran continues. “With natural, mineral or spring water, the taste and how it feels in the mouth is governed by the level of Total Dissolved Solids (Minerals) it contains – the TDS level. TDS includes carbonates, bicarbonates, chlorides, sulphates, phosphates, nitrates, calcium, magnesium, sodium, potassium, iron, manganese, and many other minerals. These minerals are absorbed by the water as it filters through the geology in its journey to the source and they have a big impact on flavour.
“During a tasting session I will take diners through some of the best international spring waters available. They will learn about mineral content and how it changes both the flavour and texture of water as well as how carbonation too, can have a dramatic effect on the taste and feel of different waters.”
A Clear Vision: The Crag Environmental Promise From the moment that he decided to start the business, Doran was clear that his overriding company ethos was to be as kind to the environment as possible. He outlined a business model where every bottle is reused rather than being recycled, choosing glass bottles over plastic which could potentially be thrown away by the customer. The water is available for delivery across the UK. Empties are returned, washed and sterilised ready to be used again. To find out more about running a water tasting session at your venue, or to enquire about stocking Crag Spring Water please email email@example.com.
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Find out how Access People for Hospitality can help support all your people processes t: 0845 340 4542 e: firstname.lastname@example.org w: theaccessgroup.com/HospitalityHR
EAT. DRINK. SLEEP August 2022
Nusa Caña unleashes limited edition Batavia Arrack ‘Godfather’ on UK on-trade The new expression joins Nusa Caña Spiced Rum and Nusa Caña Tropical Island Rum
Nusa Caña is launching a small parcel of its coveted ‘Godfather’ expression to the UK drinks sector this month. A truly rare, premium Batavia Arrack at 60 per cent abv, Godfather is crafted exclusively for the ontrade as a celebration of Batavia Arrack and pays tribute to the oftenoverlooked role Indonesia played in the history of rum. Nusa Caña’s mission is to bring back the forgotten story of Indonesian rum. ‘Godfather’ takes its name from Batavia Arrack’s moniker as ‘the godfather to the rum world’ – an ancient rum style that pre-dates its Caribbean cousins and is considered the ‘world’s first International Luxury Spirit’. With a lightly-honeyed, amber appearance from teak wood, and a pungent aroma from the arrack, Godfather packs a punch with an elegant balance and a long, spiced finish. A blend of 100 per cent pot still Batavia Arrack, it’s aged for 24 month and bold in flavour, featuring subtle hints of tropical fruits, cane, molasses funk and sweet spices, allowing it to stand up to its 60 percent abv. Co-founder of Nusa Caña, Sam Jeveons, says: “Godfather is a luxurious and rare expression which showcases the origins of, and variety of styles within, today’s rum category. Sitting shoulder to shoulder with our existing rums Nusa Caña Spiced Rum and Nusa Caña Tropical Island Rum - it’s special because it expresses our heartland and what drives us forward – the reigniting the forgotten role Indonesia played in the history of rum.
“This is a rum worthy of its spirits heritage. We know it will be recognised by those who embrace authentic rum and can appreciate its unique proposition. For this small parcel, our eyes are firmly on those that will realise its value; our friends across the on-trade .” To create Batavia Arrack, Javanese sugar cane molasses (from the saccharum robustum cane) and crushed red rice are slowly fermented with local water. The resulting liquid is distilled twice in antique steel pot stills and aged in large teak wood barrels in the tropical growing regions of Western and Central Java, Indonesia, before being shipped to Europe for blending and bottling, following 350 years of tradition. This powerful and exotic tropical spirit selling over five million bottles at its peak in 1862, was found in the best taverns, bars, galleys and bordellos across Europe and the New World, enjoyed in the finest punches, cocktails and high-end drinks of their time. For modern times, Jeveons says Godfather is best enjoyed “on the rocks or in a highball with a citrus twist and dry spice, in a daiquiri or arrack punch”. Becky Davies from Ten Locks says: “We are delighted to be able to bring a true authentic Batavian Arrack to the UK on-trade to really showcase where Nusa Caña comes from and the history of Indonesian rum, its different production techniques and in turn, its different profile. This exclusive expression is available to bars, restaurants and hospitality venues interested in broadening the education of bartenders in development and knowledge
of the rum category and history of rum – which will remind consumers postlockdown that the bar is a place for great cocktails and out of the ordinary drinks. This is a one-off, produced to help spread the message of the way in which Nusa Caña rum originated. It delivers value and prestige to the on-trade alongside the core Nusa Caña range, at a time when consumers are seeking heightened experiences and are more discerning about rum than ever before. We encourage bar owners, operators, drinks developers and bartenders to open themselves up to Indonesian rum.” Godfather 70cl bottles at 60 per cent abv are available to the ontrade now. To find out more about Godfather, and the Nusa Cana core range, contact Ten Locks www.ten-locks.com Find out more about Nusa Caña at http://www.nusacana.com/
In America pairing beer with food is far more prevalent than in the UK and much sought-after, high demand events take place annually. They draw huge interest from across America, and further afield, where the world of gastronomy and American craft beer collide in an exclusive, unique culinary extravaganza. One such example is SAVOR, a one-off carefully curated beer and food pairing event organised by the Brewers Association, the trade association representing small and independent American craft brewers. SAVOR is an annual showstopper that pairs 110 American craft breweries serving 225 beers with 65 exquisite small bites. Each dish is masterminded by the Brewers Association’s Executive Chef and international beer and food pairing expert, Adam Dulye supported by a team of award-winning chefs.
Now in its 11th year running, SAVOR is a mecca for gastronomes and attracts 2,500 guests from all over the world. SAVOR is a ‘hot’ ticket for breweries too. Brewers participate in a lottery to be selected, and then present two beers they want to showcase. Dulye and team go about evaluating the beers and creating the ultimate pairing that will showcase the flavours of both the beer and the food. Adam Dulye explains: “The biggest challenge is organising the layout
EAT. DRINK. SLEEP August 2022
How to Elevate Food With American Craft Beer because 220+ beers need to be placed in a flow that works and the corresponding dish for each beer has to be assigned a kitchen location, map and service plan.” SAVOR is different to most beer events because it allows guests the opportunity to engage with the people behind the brewery and the beers. Brewers/brewery owners are present at each station to pour their beers while talking and interacting with guests. This allows beer lovers to get up close and personal with some of the ‘rockstars’ of the American craft brewing world which helps to heighten their whole SAVOR experience. The high quality and full flavour of American craft beer combined with a wide diversity of innovative beer styles, lends itself perfectly to pairing with food, for example: • The Bruery Portified Black Tuesday with sticky toffee pudding, cream and ginger. • Oskar Blues Brewery Imperial Stout Aged in Port and Rye Whiskey Barrels with grilled flat iron steak, roasted fig miso. • DC Brau Brewing Co Imperial Oatmeal Stout with burnt ends and fennel slaw In the UK, American craft beer is available from selected wholesalers or direct from www.cascadeclub.co.uk or www.uk.athleticbrewing.com www.brewersassociation.org Picture above: Adam Dulye, Brewers Association’s Executive Chef and international beer and food pairing expert.
EAT. DRINK. SLEEP August 2022
Mapei overcomes archaeological challenges at new Westin London City Mapei & Middlesex Flooring recently completed a surface project at The Westin London City, the brand’s first Westin Hotels & Resorts in the UK and part of Marriott Bonvoy’s portfolio. Designed by Architects Dexter Moren Associates, The Westin London City is a 5-star hotel offering guests a sanctuary to escape from city life. The hotel features 222 luxurious guest rooms and a range of brand signature facilities. Mapei and Middlesex Flooring worked together to complete the resilient and carpet installation throughout all corridors and walkways, for main contractor Vascroft Contractors. Situated opposite the Tate Modern and Shakespeare’s Globe Theatre, on the North Bank of the River Thames, the 10-storey Westin London City is on the site of the redeveloped Queensbridge House Hotel. The construction site included three plots of land separated by active roads, with a bridged section of the building crossing multiple lanes of busy vehicle traffic. Works included creating a public walkway on the north side of the river and demolishing and transforming an existing office building. Vascroft Contractors’ project team overcame a multitude of challenges - from the preservation of Roman archaeological ruins, to innovative methods of construction to create the interior designer’s vision – in order to deliver the impeccably designed hotel.
During the project, Mapei assisted with regular site visits and moisture testing, whilst Middlesex Flooring investing in specific FITA training for its flooring laying team. The Mapei specification included a full Resilient System: ECO PRIM T Plus – a solvent-free low odour all-purpose primer used to improve the adhesion of smooth compounds; Ultraplan Renovation Screed 3240 - a fibre reinforced self levelling compound - followed by installation of Ultrabond Eco Fix solvent-free, pressure sensitive, multi-purpose adhesive and Ultrabond Eco TX3 – a wet grab adhesive with early build-up of strength, designed for textile and linoleum floor coverings. Middlesex Flooring were appointed the flooring contractor to install Ege Carpet on Duralay Durafit 650 underlay. For more information about the project and Mapei specification, please contact: email@example.com.
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Restaurant booking technology innovation means constantly staying ahead of the game and delivering a functional product to make clients’ lives easier, explains Jaipal Yadav, Managing Director at restaurant software business Favouritetable in this exclusive interview.
Favouritetable - innovation on the menu for restaurateurs How did Favouritetable come into existence? In 2010 I was enjoying a meal in a friend’s restaurant and afterwards he showed me a hefty bill from his booking software provider. When I asked why it cost so much, he explained: ‘There’s no alternative. These guys have a monopoly and so I have to pay whatever they ask.’ This sparked the idea of a service that would help restaurateurs by offering an innovative web-based and cost-efficient software solution. Developing technology has always been my passion and I love writing applications that solve complex problems. Our journey to create Favouritetable started from this point and we quickly developed the most innovative restaurant software product on the market.
What is the most innovative element? I initially designed a fledgling system which allows restaurants, café bars and pubs to take and manage online bookings, boosting their revenue in the process. We have continued to innovate by expanding our love of contemporary technology, meaning we must constantly stay ahead of the game and deliver a functional product, which makes our clients’ lives easier in an intuitive and userfriendly way. A good example of this is our ‘Collection and Delivery’ module, which we developed, tested, and released in less than two weeks after the Covid pandemic
hit using the most up-to-date tools. This become a critical feature for our clients, offering a new sales channel which in many cases ended up generating an additional £15,000 per month for restaurants. The Favouritetable online restaurant management system additionally features an all-in-one suite of functionality to turn compliance into happy customers. This includes modules for online booking and pre-ordering, special event bookings, table pre-ordering and payment, and timeslot scheduling. Add to this an intuitive booking diary, graphical table plans, marketing module and customer database, and you’ve got a system that’s been built by a team who are restaurateurs at heart and understand the everyday challenges these businesses face. Of course, the other and perhaps most revolutionary aspect of Favouritetable is its price. We opted for a fixed, monthlysubscription model, rather than top-slicing the restaurant’s hard-earned cash like so many of our competitors do.
How have you developed and expanded your customer base? In the early days I was juggling multiple projects so Favouritetable started as a part-time activity with me working late evenings while travelling around my local area and literally knocking on restaurant doors to showcase the product. However, as word spread and our customer base grew, we gradually recruited a new team of friendly faces and experts in their field to help with sales, development and partnership building.
Today the Favouritetable brand represents our team’s own core values, which are perhaps best expressed by our slogan‘Passionate about restaurants.’ The company has grown considerably and our software now supports a diverse range of restaurants, pubs and cafés across the UK. Innovation remains at the heart of the Favouritetable mission and we’re driven by two key factors: Our love of contemporary technology, and our drive to give customers product functionality that makes their lives easier in an intuitive and user-friendly way.
What’s next for Favouritetable? As new customers join us we benefit from their feedback, which continually informs our development cycle. We understand this is a very competitive market and so never stop innovating. Our focus remains tightly locked on technical infrastructure, new and improved operating models, and finding money-saving efficiencies for our customers. We fully appreciate that in a postpandemic world, as well as providing a high level of food and drink, ambience and service, restaurant owners now have the added pressure of applying health measures to encourage and retain customers. Done properly and with the right technology new ways of working can be introduced which comply with legislation and actually increase client satisfaction, enhance the experience and generate a high level of customer support. We couldn’t be more excited about the future.”
For further details: restaurant.favouritetable.com
Restaurant software letting you down? Tired of overpriced, do-little products and poor customer support? Then try Favouritetable - the best value, commission-free, full-function restaurant management system on the market. Sign-up by 1st August and get your ﬁrst month’s subscription absolutely free!*
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Party booking pre-orders & deposits
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Fabrics that will look as good as new for years to come Never underestimate the power of fabrics, they set the ambience and tone for any environment. Panaz have over 6000 designs available in woven, faux leather, velvet and sheers, suitable for upholstery, drapery and soft furnishings. More than that, as well as great design, Panaz fabrics offer great performance, the fabrics are rigorously tested for flame retardancy, abrasion, stain resistance and easy cleaning, meaning that your fabrics maintain their good looks for longer.
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EAT. DRINK. SLEEP August 2022
creates photo worthy finish for El Hefe Supermacho Taqueria El Hefe Supermacho Taqueria, Scottsdale’s must-visit nightclub and restaurant, has been transformed by Costa Mesa based designers, Davis INK, utilising custom fabrics from one of Europe’s leading suppliers of decorative fabrics for the hospitality sector, Panaz. Davis INK worked in partnership with Riot Hospitality Group (RHG), who specialise in co-creating unique brands, to produce eye-catching interiors that would accommodate a full restaurant throughout the day, whilst easily transforming into a high energy nightclub environment during the evening. The designers created a vibrant, Instagram worthy entrance that features a graphic floral tunnel, laced with three dimensional lighting and completed with a custom candle chandelier, which entices visitors into the central bar.
Once in the main section of the venue, the designers utilised bold graphics and contrasting colours for the bottle service booths that line the space’s perimeter. As part of this design, Davis INK required upholstery fabric that could hold its own, both visually and physically, to not only suit the new design scheme, but also withstand the everyday demands of a busy restaurant and night venue. As regular Panaz collaborators, Davis INK utilised Panaz’s exclusive bespoke textile platform, ReMake, which enabled them to quickly and easily upload their own custom Scorpion design. The designers could then amend the colour and scale, whilst checking the pattern repeat to ensure the highest possible finish. The bespoke vivid Scorpion and Rose design created by Davis INK for the upholstery of the booths perfectly complements El Hefe’s stylish new look, creating an exceptional environment for guests to enjoy.
The quality and reliability of the fabric also ensures ease of mind for the staff, allowing them to focus on providing the best experience for their guests. The finished interior reflects Davis INK, RHG and Panaz’s passion to create a unique and captivating venue that pushes the boundaries of the hospitality landscape, whilst simultaneously setting the standard for quality and functionality. Featuring straightforward editing tools, ReMake offers designers the ability to select from thousands of patterns throughout Panaz’s extensive design library, or use their own original artwork, to resize, recolour and reimagine. For further information on Panaz’s extensive range of fabrics and ReMake capabilities, visit http://www.panaz.com/en or call +44 (0)1282 696969.
The UK’s leading provider of bed, bath and table linen to the hospitality sector, Richard Haworth, is celebrating a huge milestone in its support of the Better Cotton Initiative, after purchasing a million units of Better Cotton in under three years. The Greater Manchester--based business became a member of the BCI - a not for profit organisation that works to make global cotton production better for the people who produce it, better for the environment it grows in and better for the sector’s future in 2019. And in just three years the textile manufacturer has acquired more than a million units of Better Cotton - the equivalent of over a million kilograms of cotton. Raj Ruia, director of Richard Haworth, said: “By being a part of the BCI initiative we are supporting responsible cotton farming practices where it matters the most - right on the farms growing the cotton. The BCI promotes better standards in cotton farming around the world and we are proud to be able to champion the initiative’s renewable methods. “To have surpassed the million units of cotton sourced from a BCI gin is a huge achievement for our manufacturing output and our overall CSR aims to ensure we are producing and selling the most sustainable products possible.” Better Cotton licensed farmers must follow and adhere to the BCI’s seven guiding principles to produce cotton in a way that is better for themselves, their communities and the environment. As part of its core offering the BCI trains and supports its 2.7 million licensed farmers to adopt more sustainable processes. When Better Cotton is harvested, it is physically segregated from the farm to the gin ensuring all Better Cotton bales produced by
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Linen Manufacturer Marks 1 Million Kilo Milestone in Global Better Cotton Initiative Richard Haworth has purchased over 1,000,000 units of Better Cotton since 2019 participating gins are 100 per cent Better Cotton and can be traced back to licensed farmers. The 100 per cent Better Cotton bales are then purchased by traders and spinners. From this point on, Better Cotton can be mixed with conventional cotton and spun to make the cotton used in Richard Haworth’s wide range of products.
exceed the quantity of cotton purchased with a Better Cotton claim.
Raj added: “BCI relies on a Mass Balance system, where Better Cotton can be mixed with other types of cotton on its journey from the field to the final product. Our aim at Richard Haworth is for 50% of our total cotton purchased to be Better Cotton within the next 5 years.”
Many Richard Haworth products are manufactured in the UK and all are designed with the quality and durability that prestigious hotels require, with a range of products to suit every budget, style and need.
The BCI’s Mass Balance chain of custody ensures that the quantity of physical cotton sold with a Better Cotton claim cannot
Richard Haworth’s range of bed, bath and table linens are created using the highest quality fabric and are used by some of the most prestigious hotels, restaurants and spas across the country.
To view the full Richard Haworth range and purchase online visit www.richardhaworth.co.uk.
Are your hospitality apprentices assessment-ready? Paul Kelly, Qualifications Director at Professional Assessment Ltd (PAL), shares his top five tips on how to ensure your apprentices have the support they need to pass with flying colours …
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Top tips: preparing apprentices for assessments
s the hospitality sector continues to be hit by staff shortages, training has become more impor tant than ever. For hospitality firms struggling to meet skills gaps in their teams, offering apprenticeships for staff at all levels of the business will help to meet these gaps, while fostering loyalty by showing they are prepared to invest money and effort in boosting the skills and qualifications of their workforce. If you’re considering introducing an apprenticeship programme, or are thinking about how you might best support an existing apprentice when it comes to their assessments, there are steps you can take to provide the learning and development opportunities that will help them perform to the best of their abilities. National apprenticeship standards have come a long way in recent years, helping apprentices acquire a broader understanding of their industry and ensuring they have developed the skills, knowledge and behaviours to be job-ready on completion. As such, apprenticeship qualifications are a benchmark of the skillset and competence required for a specific job role in a particular sector. In line with these new standards, a combination of methods are currently used to assess apprenticeships, helping to produce highly skilled workers who meet a national standard. But there is much you can do as an employer to help your apprentices to do the best they can at assessment time. Here are my five top tips:
1. Familiarise yourself with assessment plans
2. Get to grips with Professional Discussion
The first step in supporting your apprentice on their assessment journey is to ask your training provider for their assessment plan. This will give a clear outline of each assessment method that will be used to grade your apprentice, which gives you the opportunity to support them in preparing for their endpoint assessment from early on in their apprenticeship.
Professional Discussion (PD) has become an increasingly popular means of assessing apprenticeships at all levels. Essentially a two-way conversation between an assessor and an apprentice, PDs centre around a list of set questions aimed at gaining a deeper understanding of the level of knowledge an apprentice has about their role.
For example, if a portfolio of work is required, encourage them to think about the aspects of their day-to-day work that would be worth reflecting on and including in their evidence of what they’ve learned.
This is an ideal opportunity for apprentices to show their skills and expertise in a less formal setting, but it’s natural they may feel nervous at the prospect of taking part in an interview. To help ease their nerves, give them a chance to practice through mock PDs where you ask them questions.
Assessment plans also include useful practical details, such as how long any formal assessment will take. Arming an apprentice with this information earlier in their training will go a long way to helping them feel prepared and in control.
If possible – and if they feel comfortable – film those so they can watch them back and review their performance.
Some apprenticeships include a formal written test, which is also a common source of nerves.
Above all, remind apprentices that PDs aren’t an interrogation, but instead a great opportunity to show how much they’ve learned. Giving them plenty of chances to practice will help them feel more confident in presenting their ideas, giving evidence and communicating clearly.
3. Hold mock observations Being observed by an assessor in their workplace gives an apprentice the opportunity to show their practical ‘realworld’ skills and behaviours. However, as with PD assessments, they might feel nervous about this, so it’s a good idea to give them the chance to practice an observation scenario.
Exams are held on a closed book basis and usually centre on multiple choice or short answer questions, so it’s important for apprentices to have a good factual understanding of skills and issues relating to their role. To help ease any pre-exam nerves, remind apprentices to give themselves time and read the questions carefully. There are no trick questions and it’s simply a case of achieving a pass.
5. Create opportunities for success It may sound obvious, but some apprentices will naturally perform better in certain assessment scenarios than others. For example, some will thrive in the context of a professional discussion, while for others, missing out on the chance to gather their thoughts and
Once you have an idea of which assessment methods will best suit your apprentice, play to their strengths and give them the chance to practice those first. This will help build their confidence as they progress to prepare for the assessment styles they’re less comfortable with. Following these top tips will help both employers and their apprentices to better prepare for the assessment, but don’t be afraid to ask for help. End-point assessment organisations (EPAOs) are on hand to support employers through the process and there are a number of useful resources available. For instance, The Institute for Apprenticeships and Technical Education has published a video with a simple overview of some of the most common assessment methods used for apprenticeships (see below). While it’s natural to find any assessment potentially daunting, just remind apprentices that they’re an opportunity to show off just how much skills and knowledge they’ve gained and to make the most of it through thorough preparation. For more information about Professional Assessment Ltd visit: www.professionalassessment.co.uk
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4. Preparing for a written exam
revisit their answers as they would in a written assessment could hinder their performance.
But don’t necessarily pick a quiet day or a lull in service to hold a practice observation, as there’s every chance a formal assessment will take place in a busy period. Your apprentice is likely to feel far more overwhelmed if they haven’t had a chance to practice an observation at busy times.
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Leading global architect on ‘the beauty of awkwardness and daring to be different’ and what’s next for the wellness travel industry as the world opens up…
Chin Lim architect at HKS Photo by Sisi Burn
Where do you seek inspiration from? Inspiration is a strange and wonderful thing. It very rarely comes from a pure focus on the brief nor the end product for me. Inspiration is the journey itself, a journey of discovery through trial and error. I remember in school; I had a strange habit of stepping away from my painting / artwork very frequently and gazing at it from a far. It helped me physically step out of my thoughts and relook at what I was creating. Hilariously this habit carried though to when I was buildability, construction methods and This brings me to, ‘the beauty of working as a young architect even the pragmatic side of architecture, it’s awkwardness’, which at first glance as the industry moved away from easy to forget the joy and wonder that probably needs a bit of explanation. physical drawing boards and into architecture really creates. On a personal note, I’d occasionally computers. Halfway through working consider myself on something on my a bit of a gawky computer, I would person, and the stand up take a few We need to step out in courage and embrace beauty of this steps back from the is that I tend to imagination and playfulness. Word of warning screen and with a tilt quickly pick up of my head, reassess though, it all needs to be balanced carefully. on the quirks what was being and awkward Playfulness without foundation or reason will created in the virtual spaces in world. My colleagues instantly become indulgent and unrelatable. architecture. found great mirth in Spaces such this strange quirk. as hotel arrival Some of my favourite inspiration sequences that make guests walk I love that inspiration tends to points are unusual atmospheres, across a flooded square to get to a blindside me, it may come from a the beauty of awkwardness and a beautiful view or a sitting meditation conversation with someone, while sense of daring to be different. The deck under a huge hanging rock painting, reading – or even taking a atmosphere of a place is magical, it seemingly about to collapse upon step away to design something else – moves everyone in a different way, you, are all examples of awkward as well as exploring what is inspiring it makes us feel different. The most moments that make fantastic spaces the fashion runways that season, or powerful thing about it is that it is and memories – and as well as revisiting seasons past. very subtle and elemental. I enjoy awe-inspiring and creating lasting exploring ways of making guests As Architects and Designers, it is easy memories of our place, tap into feel different without obviously for us to fall into the trap of the ‘norm’. our primordial need to explore and knowing why. As our work is grounded in function, discover – it’s our design DNA.
EAT. DRINK. SLEEP August 2022
Four Seasons Bodrum, HKS
How has inspiration changed over the course pandemic? The knowledge we all share of the world, and particularly within our industry has changed greatly over the years. In the past, we would only be able to physically experience the best hotels of the world if we moved in the right circles to hear about them and had to means to go. Today, the internet has opened up our world and provides a lens into places and spaces we might only be able to dream of visiting – voyeuristically voyaging the newest, most innovative and creative designs in the world. This hyperavailability means of course that there is rarely an occasion where your client isn’t aware of what their competition is across the globe; clients are now more knowledgeable and sophisticated than ever, so in order to offer anything of true value, we must be creative and
provide design solutions that amplify their vision and then some! The fact that information is so readily available, it forces innovation within our industry which is so refreshing and is something we should absolutely embrace. What’s next for the wellness industry & how does your approach to design and where you seek inspiration from move with these changes in the wellness travel sector? Wellness and hotels have a very different relationship in today’s world. Long gone are the days where spa and wellness facilities were a token gesture of a few pokey rooms that the hotel had forgotten to renovate for the last 20 years. Not only does wellness play a big part in the key selling points of the hotel of today, but it is also actually a prerequisite of almost every guest
be it for business or leisure. We are seeing all the hotel brands offering increasingly sophisticated wellness facilities and some, such as the 1 Hotels brand, even stretch the definition of wellness further by integrating it into the architecture and the very fabric of their buildings. Coming out of the pandemic, the world has had a renewed sense of putting oneself first in terms of wellness and experiences. We are seeing a surge in guest indulging on their getaways. A pre-pandemic 3* or 4* holiday maker is now willing to splurge on a 5* and ultra-luxury stay. Life is unpredictable and short – the pandemic has taught us that. At the forefront of all these guests’ wish lists is to have a memorable experience and engage in wellness – and in some cases, transformative wellness. Medical wellness offerings in hospitality are set to increase as the general population ages and seek out light medical interventions during their wellness stays – an MOT and service for the body while on retreat if you like. As designers we need to find innovative ways to create an environment for these often-unsettling experiences to take place, an environment that will sooth, engage and reconnect the soul to nature and oneself. With the lens of the world increasingly focused on this aspect of the travel industry, we at HKS are responding with an inclusive, forward-thinking approach to create bespoke designs for our clients, their guests and communities. We are balancing beauty and performance in each environment we create - it’s a vastly exciting growth ‘space’ to work in!
EAT. DRINK. SLEEP August 2022
Staff shortages continue to hit hospitality sector Study shows hospitality firms are holding back from training opportunities despite benefits to staff retention Almost two-thirds (62.5%) of hospitality businesses have struggled to retain staff over the past two years While almost 90% of managers in the sector believe that further training investment would help to recruit and retain staff, three-quarters are put off by the perceived time investment for junior team members in particular Yet almost 90% of hospitality employees would be more likely to stay in a role longer if their employer invested in training from the outset Following the ‘Great Resignation’ of 2021 – when employees around the UK left their jobs in record numbers – new research has revealed that almost twothirds (62.5%) of hospitality businesses say they’ve struggled to retain staff over the past two years. Yet while almost 90% of hospitality firms believe that further training investment would help with recruitment and retention, 62.5% are put off by the risk that an employee would leave after completing their training. This is despite almost 90% of hospitality employees saying they would be more likely to stay in a role if their employer invested in their training from the outset.
‘Great Resignation’ of 2021. Yet while most hospitality businesses see the value in training when it comes to attracting and retaining staff, too many believe they don’t have the time to invest in this. But those continuing to struggle with staff shortages can’t afford not to. “As well as playing a role in attracting and retaining valuable team members, apprenticeships have always been one of the best ways to unlock skills quickly and fast-track staff into positions where they can make a real impact. New flexible training models under consideration by the Government are set to make this process even quicker. For example, front-loaded training will be invaluable in helping apprentices to hit the ground running and operate efficiently for their employers from the very beginning.” The study showed that most hospitality businesses are interested in flexible training options, with almost twothirds of employers saying they would consider front-loaded training to help speed-up the process.
Almost 70% of employees in hospitality would be more willing to start an apprenticeship or training course if they could condense learning into a shorter period. HIT Training has released a toolkit answering common questions about apprenticeships, with advice on how businesses can maximise them through flexible training options. To download the toolkit visit: https://hittraining.co.uk/resources
Three-quarters of all hospitality managers surveyed are concerned about the time it takes to upskill new members of staff at junior level in particular. This was particularly due to factors such as the impact this would have on customer service and extra pressure on other members of the team. Commenting on the research, Jill Whittaker, Managing Director at HIT Training, said: “Since the pandemic began, staff shortages have been rife across a wide range of sectors, culminating in the
Survey of 1,000 employees across a range of business sectors conducted by 3GEM and HIT Training (March 2022)
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My Sardinian Home Cooking
New Sardinian Travel Guide and Cook Book Embraces Some of the Island’s Favourite Dishes- Sunshine on a Plate! So much more than a recipe book, Stefano De Luca’s My Sardinian Home Cooking not only introduces authentic Sardinian recipes lovingly taught to the author by his mother, but in possibly the first book to promote Sardinian home-cooking, this foodie par excellence also shares his enthralling Sardinian backstory through images and family anecdotes. A stunning book that bursts with the author’s passion for the delicious, healthy and colourful cuisine of his native Sardinia, as well photography (the author’s own) that captures the vistas, culture and joy de vivre of his fellow Sardinians. Dedicated to his mother, this volume of 50 carefully selected recipes showcases the vibrancy and mouthwatering range of traditional Sardinian home cooking, as well as its versatility and use of inexpensive ingredients that almost guarantee the taste of sunshine. Keen to impart all that it means to be Sardinian and to love your food, the author also provides an insightful and helpful ‘survival guide’designed to assist readers navigate cookery terms, ingredients and more. A stunning and multi-faceted book, that is also a remarkable tribute to the author’s beloved mother, My Sardinian Home Cooking one of those books that will touch the heart of all foodies and lovers of island life keen to bask in metaphorical Sardinian sunshine, whilst sharing utterly delicious plates with their loved ones. Synopsis: The Italian & Sardinian art of simple, healthy and delicious food; my family guide to food and culture. My mother taught me to cook when I was 8 years old in such a simple and effective way. I now proudly present my Sardinian home cooking guide, with its colourful and delicious food flavours combined with photographic landscapes offering 50 years of emotions with 50 selected recipes. I dedicate this book to my mother, a wonderful mother and cook, who had inspired me greatly. My cookbook offers the reader how to cook simple and delicious recipes, through my step-by-step instructions, for all budgets. As Sardinia becomes a regular international tourist hot spot, I introduce as a native of the Italian island an authentic taste of home-cooked Sardinian, Mediterranean and Italian food. The tourists have always appreciated restaurant food, but this is the first cookbook of Sardinian home cooking. This volume is of 18 chapters: Chapters 1-9 present my mission statement and vision for this book, an introduction about the island, an easy reading survival guide to Italian food terms and daily meals, Sardinian ingredients, including herbs with their qualities and healthy factors, all available in supermarkets, dry and fresh pasta categories, meat and fish production, the healthy food & lifestyle, its natural beauty.
Chapter 9-18 present my recipes laid out as in the usual way from starters to desserts with delicious and healthy ingredients, tips and how to make: from the bread starter to sourdough bread loaf and spelt bread; starters like bruschetta and sea food, pasta dishes mixed in a varieties of meat, fish and vegetarian; how to make classic tomato sauces; full on flavour meat and fish dishes baked and grilled; vegetarian side dishes for all tastes; delicious zesty fresh salads and two spongy cakes for dessert. I have created a unique and original book presenting my food and a short story combined with high quality photos all copyrighted by me. Independently published My Sardinian Home Cooking is available on Amazon as follows: Hardcover (£34.00) - https://amzn.to/39uVS8O Paperback (£28.00) - https://amzn.to/3LolKjJ Kindle Format (£11.90 or free on Kindle Unlimited) https://amzn.to/3sHgCki
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