Eat Drink Sleep - January 2022

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eat.drink.sleep January 2022


OMAPAL. T: 01257 478540 E:

Think Design Think Hom Deralam Laminates Ltd started as a family business in the Northwest of England and now operate from multiple UK sites meaning that the customer can benefit from a flexible and unrivalled nationwide distribution service. Deralam have a close relationship with all their supply partners, ensuring that they continue to add the latest innovative materials and designs to a constantly expanding portfolio. Stocking over 10000 product lines,

You can be sure that Deralam st solution to suit your latest design p together with the highest leve commitment and customer service. able to supply the correct produ extremely tight deadlines has seen De forge close relationships with companies in the shop fitting industr their products are used in the stor some of the most prestigious names i street retail.

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Keen to stay ahead of the market, Deralam have sole UK distribution rights for Homapal©, that specialise in laminates of various finishes including real metal surfaces, this leaves an almost unlimited scope for creativity and customisation; meaning that this product has a multitude of applications and finds its way into cruise ships, bars, restaurants, nightclubs and high street retail stores, in fact, any vertical surface that needs to be enhanced.

Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that could not be more natural. Deralam is the Architects, ideal choice for manufacturers and retailers alike.


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:

January 2022 eat.drink.sleep January 2022


Publication Manager Dan Draper 01843 591 523


Publishing Director

Jodie Little 01843 582 733


T: 01257 478540 E:

Jeremy Tring

T: 01257 478540

To find out more visit our website: E:

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 CafeCulture Ltd, 6 Edith Road, Orpington, Kent. BR6 6JQ

EAT. DRINK. SLEEP January 2022

Industry News

Main image credit: Leaflike

Leaflike turns Santa green at Hilton Birmingham Metropole Leaflike has swapped Santa’s traditional red suit for an on-trend moss-green alternative, and it’s attracting quite a lot of attention… Hot off the heels of its eye-catching display at The Brit List Awards 2021, as Decorative Partner, Leaflike has just unveiled yet another green-fingered installation as part of a spectacular festive display.

customer, ultimately enhancing the arrival experience for their guests and seeing the magic unfold when the public react by taking photos!”

Each year, Leaflike creates seasonal showstoppers and festive floral displays, and this year is no exception as its creative ‘Green Santa’ display is stealing the show at the Birmingham Hilton Metropole. Creating a festive focal point in the lobby, its also becoming the most photographed Santa in town!

Made from reused wooden reels, and then covered in live planting, the tree itself is sustainable and can be recycled and repurposed once the festive season is merely a memory. All this, together with a little Christmas magic and Santa in his environmentally friendly green moss suit, makes for the perfect green Christmas photo opportunity.

“The best thing about this Christmas scene is creating something different by design,” said Brandon Abernethie, Head of Design, Leaflike. “Watching the vision become a reality and most importantly making it a successful installation for the

Leaflike is one of our Recommended Suppliers and regularly features in our Supplier News section of the website. If you are interested in becoming one of our recommended suppliers, please email Katy Phillips.


Caribbean food brand Natty’s Jerk is to open a permanent restaurant in Portsmouth after crowdfunding over £20,000.

Now the team is to open a Boxpark-style site, named Natty’s Jerk Shack, opposite Portsmouth and Southsea station after raising £22,750 from 200 supporters on crowdfunding platform Crowdfunder. Plans include taking over a semi-converted shipping container and installing decking for outdoor seating, a shelter roof, heat lamps, and warm throws for cold nights. It will be decorated with tropical trees and the team will work with local artists.

January 2022

The family-run business started as a street food van in 2019 and has traded from various sites but has yet to find a long-term home.


Industry News

Current takeaway dishes include a box of jerk chicken leg and thigh (bone in) slow jerked over charcoal and wood served with rice and peas, plantain, slaw and salad. Natty’s Jerk wrote on Instagram: “Thank you so much to everyone who supported us throughout our crowdfunding campaign – we’re so excited to get to work on Natty’s Shack and bring our vision to life!” For more information on the Crowdfund click here.


EAT. DRINK. SLEEP January 2022

Industry News

UK-based design house wins prestigious European Property Award UK-based design house Fusion Interiors Group (FIG) has been named the 2021 winner of ‘Best Hotel Interior’ at the European Property Awards. The company won the award for its interior design work on Hendrick’s Hotel in Amsterdam, a boutique offering consisting of 25 rooms. FIG was honoured at a virtual online ceremony on 2 December. FIG’s CEO Hilary Lancaster said: “After four years’ work on this delightful heritage hotel, we are thrilled to have won this prestigious award. Working with Hendrick’s Hotel typifies what we do best as a studio. It is an example of our ability to incorporate a buildings’ narrative story through our interior design.” Hendrick’s Hotel CEO Chiehong Weng added: “We were impressed how FIG’s original design concept embraced the


building’s history in a mischievous, quirky and playful way. We are delighted that FIG’s innovative ideas have resurrected these once-derelict canal houses whilst retaining their historic charm. We couldn’t be more delighted that FIG has won this award.” Hendrick’s Hotel is located in the heart of Amsterdam’s City Centre on Prins Hendrikkade. The two adjoining canal houses were originally built at the end of the 17th Century and were then occupied by Twentsche Bank up until the 1950’s. For the past ten years the building was a squat, but is now a 25-bedroom luxury boutique hotel. The European Property Awards take place annually and are judged by a panel of 80 judges. The awards are part of the wider International Property Awards, which split into regions covering Africa, Asia Pacific, Arabia, Canada, Caribbean, Central & South America, Europe, the UK and the USA.

One Hundred Shoreditch, the new hotel from the Lore Group, has announced it will be open to guests in February 2022, and the hotel is now taking reservations. The hotel comprises 258 bedrooms and suites, with the suites featuring large terraces with views of Shoreditch and the London skyline. One Hundred Shoreditch will also be home to five meetings and events spaces for occasions such as private dining and receptions to meetings and weddings. The largest room, surrounded by floor to ceiling glass, also offers views of the London city skyline. Additionally, the hotel also includes three bars, a restaurant, a coffee shop

January 2022

One Hundred Shoreditch to open in February 2022 using local roasters Ozone Coffee, and a take-out hatch, offering “the largest choice of restaurants and bars within one hotel in the area”. The hotel’s restaurant, Goddard & Gibbs, is an all-day restaurant specialising in British seafood with a focus on ethical sourcing and local suppliers. The Hatch will be an extension of the restaurant, offering seafood and snacks to eat on the go.

In addition, the Rooftop at One Hundred Shoreditch offers panoramic views of East London. Designed with pink marble accents and foliage, the rooftop can be privately booked for events. Currently, the Lore Group’s portfolio comprises the Sea Containers London, Pulitzer Amsterdam, Riggs Washington DC and Lyle Washington DC.

Mark Jonathan Heyburn, hotel manager, said: “We’re super excited about the Meanwhile, a bar called the Seed Library opening of One Hundred Shoreditch will be opened by Ryan Chetiyawardana and seeing the new spaces come to in the basement of the hotel, with a life. The team and I can’t wait to start handpicked selection of beers and welcoming guests in February and wine. Additionally, the Lobby Bar will showcasing the hotel to our neighbours serve a selection of drinks and cocktails and community”. alongside Neapolitan pizzas.

The team behind restaurant brand Dirty Bones is set to launch Roxanne, the group’s first bar and the world’s ‘first hip hop speakeasy’. It will open in London’s Shoreditch in February 2022, offering a taste of 1980s New York, inspired by the city’s block parties and music. The venue is tucked away on a Shoreditch side street, accessible via a secret door next to Dirty Bones’ Club Row site. Guests climb the stairs and enter into a lounge space. There is a stage for DJs and live performances.

Dirty Bones team to open first bar


Industry News

The name ‘Roxanne’ was inspired by a unique moment in hip hop history, The Roxanne Wars: a musical battle between two famed artists of the same name. A drinks-focused menu will include classic cocktails and new twists like the Call Me Clementine with Tanqueray gin, Fair kumquat liqueur, clementine and rosemary, as well as a selection of clarified cocktails.


EAT. DRINK. SLEEP January 2022

A BREAKFAST CLUB CHRISTMAS...… Have yourself a merry little breakfast……...

Let’s grab life by the baubles and dive headfirst into our Christmas 2021 spread. Join us for a Breakfast Club slap-up 2-course or 3-course Christmas lunch or dinner. Feast on buttermilk fried turkey and waffles, deep-fried Camembert Christmas sandwiches, baked truffle mac and cheese with plenty of trimmings plus lots, lots more – including vegan options. We’ll even be offering free mimosa to every guest of groups of 5+ to kick-start the party. If you’re not in the game for a full blow-out, fill-your-boots 3-course Christmas lunch, don’t fret as we’ll also be releasing some super special, festively fabulous, limited edition Christmas menu specials available across all our cafs for a smaller nibble from December 6th. Tuck into The Breakfast Club Christmas Camemburger - our take on a Christmas sandwich with deep-fried camembert & a sprout & potato bubble & squeal - Merry Cheesemas one & all! If you’re something sweet that we’ve got a Quality Treat just for you - a triple chocolate pancake stack, cherry compote, marbled vanilla & chocolate cream plus a lucky dip Quality Street topping. And that’s not all! If you’re after a ‘get everyone you know together for a making up for last year‘ kind of Christmas knees-up then we’ve got you sorted. Whether it’s a work Christmas do, a bash with your pals or just an excuse to sink Bellinis and chow down on canapés from our Party Package menu – there’s a Breakfast Club venue that will work for every occasion. Last but not least, our latest opening in Chelmsford will be opening with a bang just in time to host Christmas get-togethers galore. Decked with disco balls and ready to party! Book online here:



Bolsius Professional highlights the importance of ambiance in helping establishments increase dwell time and repeat custom

January 2022

Europe’s largest candle manufacturer, Bolsius Professional has found that over 90% of consumers in the UK and the Republic of Ireland (ROI) believe that ambiance is an important factor when deciding which hospitality venues to visit. Let’s bring the extraordinary to the table: The Bolsius Professional guide to ambiance in hospitality, highlights how ambiance, and particularly candlelight, can impact a customer’s experience. The candle producer’s new guide shows that 81% surveyed stated that ambiance is a factor in their decision to stay out longer, or to return to an establishment. Packed with insight on the nation’s candle preferences, as well as tips on how to bring areas to life using candlelight, the guide is designed to be a valuable reference for anyone wanting to transform the atmosphere of their indoor or outdoor offering this winter. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “It’s not been easy navigating through these uncertain

times, but our research demonstrates that it’s more important than ever for operators to enhance their offering by improving the overall customer experience.” Linda van de Wiel, Brand Experience Manager at Bolsius Professional added, “While ambiance can be created using myriad of tools including décor, music and lighting, our research shows that more than two thirds of UK consumers and nearly three quarters of ROI consumers feel that lighting and candlelight are important to their experience. By looking at the challenges faced by the industry, as well as what patrons want from their experience, we’re helping professionals add that all-important wow factor and showcase their offering in the best possible light.” Download a copy of the Bolsius Professional guide to ambiance in hospitality at:


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Reco Air

Recirculating kitchen extract Reco-Air manufacture recirculating kitchen extract units that require no duct route to atmosphere. Patented technology removes steam, moisture, smoke, grease and odour from canopy exhaust, returning independently certified clean air. We offer a range of Reco-Air models to suit all kitchen sizes and layouts. Units can be retro-fitted to expand cooklines and menu offers. Significantly reducing fire risk, simplifying design and planning, eliminating ductwork to atmosphere, enabling internal layout flexibility and ensuring no nuisance emissions. Reco-Air is the industry approved and fully compliant recirculation solution, UL Listed and available globally.

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EAT. DRINK. SLEEP January 2022

Create your own Christmas story with Rococo Chocolates At Rococo we love that we can be part of bringing back old memories and creating new traditions. This year's festive collection features some classic favourites like our Winter Spice Truffles, Holly Jolly Caramel and A Constellation of Stars to bring back fond memories of Christmases past. We also have some new additions including A Celebration of Polar Bears, Dark Chocolate Brandy Raisins and White Chocolate Cranberries, ready to start some new Rococo traditions.

In keeping with our storytelling theme our Christmas gift boxes have been named after three iconic Christmas stories – The Nutcracker, A Christmas Carol and The Night Before Christmas. Each gift box has a snippet from each story inside as well as some interesting Christmas facts like did you know The Night Before Christmas was the poem that first depicted Santa Claus arriving by sleigh on Christmas Eve? Or that Charles Dickens introduced the phrase Merry Christmas rather than Happy Christmas? These facts and many more interesting titbits can be found in our Christmas Collection!

Here is small selection from our Christmas Chocolates this year:

A Christmas Carol – Milk & Dark Chocolate £42.95

Festive Salted Caramel Truffles £22.95

The Night Before Christmas – Dark Chocolate Collection £42.95

Holly Jolly Caramel £13.50

A Celebration of Polar Bears £13.50

Our seven London shops are brimming with luxurious chocolate gifts and are also home to our innovative collection of handmade truffles. The finest chocolates in our range, these are all made by hand in small batches in our London kitchens by our team of Chocolatiers. We are the go-to chocolate shop for thoughtful, generous gifters. Festive Bar Bundle From £13.50


Winter Spice Truffles £22.95

A Jingle of Bells £13.50


THINK HOMAPAL Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that couldnt be more natural

Above all, it has always been the genuine- metal coated laminates and magnetic boards that are associated with the HOMAPAL name. Yet behind the scenes in Herzberg, many more variations of this modern material are created and produced.

It provides architects, carpenters and joiners in furniture-making and interior designs with the basis for producing the last word in creative design - in doctors' surgeries, bars, hotels, clubs and restaurants, on cruise ships and in shop fitting. Southern Depot:

Exclusive Distribution in the UK:

Deralam Laminates Limited Head Office: West Coast Park, Bradley Lane, Standish, Wigan WN6 0YR


01257 478540


01257 478550

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F 01257

Units 10 + 10a, Foster Avenue, Woodsite Park , Dunstable Beds LU5 5TA

Midlands Depot: Crowcrofts Road, Newstead Industrial Estate, Trentham, Stoke-On-Trent, Staffordshire 478550 E ST4 8JA


EAT. DRINK. SLEEP November 2021

Celebrating Cask - five ways to make your cask ale shine this winter Sales of premium and craft beers went stellar in the lockdown periods, but only the on-trade can offer hand-pulled pints of wellcellared cask-conditioned ales to UK punters.

beer PIPER

Jeff Singer from Beer Piper looks at five key ways to make your cask beers and ales shine this winter...


Serve up some local heroes

Real cask ales are undoubtedly one of Britain’s best inventions, and hospitality venues can tap into the interest of drinkers by stocking beers from local cask breweries. Ales from independent breweries often use locally-sourced ingredients, draw flavour inspiration from the local terroir and create interest with their stories and history.


Ensure your cellar is up to scratch

Cask ales need to undergo conditioning in the cellar - meaning that it needs to be stored and settled correctly before serving to ensure it hits pint perfection. With this in mind, ensuring that your cellar is spotlessly clean is critical. Boasting hygienically clean equipment “backstage” will prevent

the build-up of bacteria, mould, dust and grease - which can contaminate casks and affect quality. Ensuring the cellar is the correct temperature (11 - 13 degrees celsius) is also paramount.


Make sure your beer lines sparkle

Unclean beer lines will kill cask beers, ruining the taste and contaminating them with build-ups of yeast, bacteria, limescale or mould. If customers are served a fobbed beer or a contaminated ale, they will simply not return to your establishment and they will go elsewhere for a perfectly pulled pint. Our BP4 beer line cleaning system ensures that beer lines are cleaned to extremely high standards at regular intervals with environmentallyfriendly chemicals without the need for laborious, time consuming manual cleans and freeing up staff to get on with serving customers.



Knowledge is power!

Local cask beers often have interesting back stories, which capture the imagination of drinkers and take punters on a journey, allowing them to invest in the brand and feel part of something bigger. Consider a chalkboard-style beer menu where you go into more detail about the cask ales that you are pulling that week. Include tasting notes, menu matches, a bit of background on the brewery and any information on provenance.


Tasting for the win

Offering beer lovers the chance to try a cask ale before they purchase a pint is a great way of enticing drinkers to try new ales or give guest beers a chance. Simply pour a “wee dram” into a smaller glass and offer these tasters for free.

16 Get in touch with Beer Piper by calling 0300 303 2709 or visit

Where the UK food industry meets Informing, inspiring and connecting the industry

We remain committed to supporting this fantastic industry and look forward to running Food & Drink Expo in 2022. Food & Drink Expo is unrivalled in its ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand.

Find out more at This is a trade event. No under 18s will be admitted.

EAT. DRINK. SLEEP January 2022

Sourced Market & Kitchen Opens at Cobham Services

Sourced Market & Kitchen opens with an onsite kitchen and eat-in offer at Extra MSA Group’s Cobham motorway service area, located at Junction 9/10 of the M25. The Cobham destination is the second Sourced Market site located across Extra MSA Group’s estate. The launch brings Sourced Market’s unique offering - an all-day food marketplace that is inspired by farmers markets where local artisan producers, food products and fresh produce can be found under one-roof – to Surrey, while introducing a new eat-in option for visitors looking to relax and dine onsite. The Cobham venue builds on the successful partnership between Extra MSA Group and Sourced Market, with another venue having opened at Leeds Skelton Lake Services in 2020. The new opening will serve up an allday menu from breakfast pastries, deliciously filled brioches, grab & go deli sandwiches, fresh salads, and incredible artisan coffee. Something new for Cobham will be the street food offering including made to order sweet and savoury crepes and a selection of fresh pasta and sauces - as well as a retail section where visitors can buy local preserves, biscuits, fudge, gift hampers … and much more!


Sourced Market acts as a megaphone for small, independent producers and the new opening at Cobham Services will bring together a curated selection of local produce and food from across Surrey alongside some carefully selected products from further afield. Visitors looking for local produce will be able to buy biscuits and gingerbread from Horsham Bakehouse, local honey, preserves and condiments from Jam Packed Preserves, chocolate from Cocoa Loco, fudge from Mummy Makes, cured meats from Tempus Charcuterie, free range eggs from Chapel Farm and gin from The Gin Kitchen and Silent Pool Distillery. Sourced Market & Kitchen at Cobham will bring locals the perfect coffee stop and a chance to enjoy a curated and unique retail experience that brings together the best of Surrey to eat-in or take home. Gift hampers will be available in-store and customers will be able to create their own bespoke hamper - the perfect present for special occasions or those visiting family and friends. Colin Hughes Managing Director at Sourced Market comments: “Opening Sourced Market & Kitchen at Cobham Services is another exciting step forward for us as part of our growing travel hub strategy. We’re proud to be bringing a

curated flavour of the local region to the busy M25 as well as creating a pit stop for the surrounding community to also discover some of the best kept foodie secrets from across the region.” Andrew Long, Chief Executive of Extra MSA Group commented: “We are really pleased to welcome Sourced Market & Kitchen to Cobham motorway service area. The business’ commitment to finding the very best suppliers and producers fits really well with our own ethos of supporting the local community and economy, as well as providing a quality offer to visitors. “We’re committed to going the extra mile for those that use our motorway service areas, and we’re sure that the new addition at Cobham will help us to bring something truly fresh to the local area.” Andrew Wolfson, CEO at Pembroke VCT commented: ‘’We are delighted that Sourced Market has joined this expansive service station site, continuing on with its growing travel hub strategy. This is a great step forward for the business as they continue to bring together local artisan traders to offer a curated selection of locally sourced produce.’’

The changing shape of the hospitality workforce has been revealed in new research from workforce management app, Deputy. The Rebuilding Hospitality: The Changing Shape of the UK Workforce report reveals that nearly a quarter of a million workers aged 25-40 (Millennials) are estimated to have left the industry between December 2019 and October 2021. This has accelerated a trend of replacing these workers with under 25s (Gen Z) and the need for training and development to address lost knowledge and management capability. Conducted by independent economist Shashi Karunanethy, the research analysed 1,528,542 shifts from Deputy’s rostering systems worked by more than 14,000 UK hospitality workers in the past 22 months. Examining bars & pubs, accommodation, cafes & coffee shops, fast food & takeaways, and restaurants – it reveals a significant shift in industry staffing. The proportion of Millennials working in the sector has declined from 49% to 42%, equating to a loss of around 210,000 workers. At the same time, the proportion of workers from Gen Z has risen by 5%, which equates to around 150,000 workers. On the transition, Shashi Karunanethy, said: “Half a year since Covid restrictions began to ease, hospitality employment levels are still well below pre-pandemic levels. They’ve lost a huge proportion of their workforce and are more reliant on young staff than ever before.

According to the report, the exodus of those aged 25 to 40 and growth in those 24 and under could be seen across: • Fast food & takeaways (Gen Z grew from 26% to 38% of the workforce, Millennials declined from 51% to 43%) • Bars & pubs (Gen Z grew from 31% to 35%, Millennials declined from 51% to 48%) • Accommodation (Gen Z grew from 26% to 29%, Millennials declined from 45% to 41% • Cafes & coffee shops (Gen Z grew from 31% to 33%, Millennials declined from 55% to 50%) David Kelly, General Manager for EMEA at Deputy added: “In the long term, the surge in young people joining the industry is really good news for the future. However, right now, it’s a particularly testing time for business owners and managers who are already grappling with supply-chain disruption, utility cost inflation, VAT rises to come in April, caps on business relief rates, and staff shortages. Many business owners are having to vary their opening hours in

line with staff availability. Managing that process is a huge challenge, even with a staff of industry veterans, let alone new starters. Upskilling the next generation of staff will be vital to long-term success.” The report highlights a number of considerations and recommendations for hospitality businesses to help them navigate the new hospitality landscape: • Focus on aptitude and attitude rather than experience when recruiting - Bringing young people into the workforce is crucial for a successful recovery to take place. There are over half a million unemployed or under-employed young people (16-24) in the UK. • Offer more flexibility / familyfriendly working patterns - There is a major opportunity to employ and promote experienced workers through the provision of more flexible and predictable working hours. Forward thinking employers have an opportunity to offer a range of working patterns such as ‘some time’, ‘part time’, ‘full time’ and ‘any time’ to appeal to a variety of potential workers. • Use technology to automate some tasks - Allow staff to focus on delivering great customer experience by using technologies like online booking, automated check-in and check-out, ordering and payment apps and self-serve kiosks. Streamline customer booking, ordering and payment and automate mundane staff management such as building a rota, tracking time and error free payroll. By implementing these technologies forward thinking hospitality businesses can focus scarce staff resources on delivering the best customer experience. • A reason to be optimistic Accommodation and food is forecast to be the largest contributor of future jobs in the UK over the next 5 years. The industry is projected to support over 180,000 new jobs over the next 5 years or a quarter of total new jobs by 2024.



“Looking at the Millennial age group, it’s understandable that some of those with young families and with more bills to pay may have moved into roles that flourished during lockdowns, such as supermarket work and delivery driving. We also lost a huge number of Millennial workers who originated from outside of the UK, due to the timing of Covid and Brexit. Many of them worked in the restaurant, hotel and pub sectors in the UK and they simply haven’t returned since the Covid restrictions eased.”

January 2022

Exodus of 25-40 year-olds puts emphasis on younger workers


quality, however, is a primary driver when it comes to the transmission of the Coronavirus between people.

January 2022

As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.

Campden BRI testing proves HyGenikx kills airborne Coronavirus Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.* These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.” Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked: “Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 - a recognised SARS-CoV-2 Surrogate (the coronavirus that causes COVID-19). Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were then taken every 20 minutes for a period of 3 hours, to determine levels of Phi6.” As we move into the winter months it is essential to the whole economy that


we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability. Indoor air

HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas Cyrus Todiwala, OBE DL added: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.” ** *For more information on the HyGenikx testing at Campden BRI visit: **For more information on the ALS fresh food shelf life study click here to download the PDF.

EAT. DRINK. SLEEP January 2022


Mast-Jägermeister UK is launching a multi-millionpound national campaign, The Secret is Ice Cold, which reinforces Jägermeister’s perfect serve — an ice cold shot chilled to -18C, poured into a branded green frosted shot glass.

Serving Jägermeister and Jägermeister Cold Brew Coffee at -18C ensures the brand’s blend of 56 herbs, roots and botanicals is at its best. The chilling temperature accentuates the perfect balance of sweet, bitter and herbal flavours, creating a more viscous mouthfeel making for a smooth drinking experience.

The Secret is Ice Cold is initially being supported with outof-home activity, across core social and digital platforms and a number of experiential events. The campaign will support Mast-Jägermeister UK’s best-selling products, Jägermeister and Jägermeister Cold Brew Coffee, in the run up to the crucial Christmas and New Year trading period.

Creative content for the campaign has been directed by filmmaker Dan French and takes the viewer into an icy underground world where cool is the theme. The ad begins in a nightclub like no other, encapsulated by ice, where the secret to the action is revealed. The ad finishes with a bartender pouring ice cold shots of Jägermeister to a group of friends enjoying a night to remember.

The timing is perfect as the Jägermeister brand is experiencing strong performance across the on- and offtrade as groups of friends have once again been able to celebrate together. As a result, Jägermeister is the fastest growing top ten on-trade brand delivering incremental sales opportunities for operators and retailers alike. In the on-trade, the campaign will be visible digitally at the point of purchase with a range of interactive consumer elements, which will appear in the first half of next year. To ensure the perfect serve in outlet, Mast-Jägermeister UK continues to provide state-of-the-art cooling equipment that delivers Jägermeister at its optimum temperature, -18C. Also in the new year, off-trade consumers will have the chance to win prizes via high-profile on-pack promotions across multiple pack sizes. This activity is not only designed to drive footfall in store, but also to incentivise consumers to keep Jägermeister in their freezers at home for informal celebrations and get-togethers with friends and family.

The Secret is Ice Cold features many of Mast-Jägermeister UK’s ‘Meisters’ who are leaders in their respective fields and have been working with and supporting the brand for many years. A variety of campaign assets, including behind the scenes footage, will showcase the benefits of adding ice to the key characters areas of expertise. Mast-Jägermeister UK Marketing Director, Christian Stindt, says: “The Secret Is Ice Cold is a campaign that wholly encompasses both our culture and brand. As the No. 1 shot brand in the country, it is important that our customers and consumers are experiencing the very best of what Jägermeister has to offer. We are passionate about serving a quality product at the perfect temperature and this new campaign allows us to reinforce our perfect serve messaging in an engaging and interactive way that will drive customer sales across the on- and off-trade.”


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ENHANCE THE ENVIRONMENT Music could help set the tone, boost the mood and create a more upbeat atmosphere.


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EMPLOYEE ENGAGEMENT Music could help to engage your staff with your business, promote engagement and collaboration and improve morale.


10 benefits music can have on your business You can discover our final four reasons on how music could benefit your start-up by visiting our website. Put the power of music into your business with TheMusicLicence. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally, allowing you to choose the music that reflects you and your customers in your new venture.

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Typical Christmas food covers a myriad of flavours and each one may be enhanced, improved and complimented by American craft beer. There are many different elements to a traditional Christmas meal and no one beer covers them all so instead, here’s a guide to beer pairings with each dish:

January 2022

Turkey, stuffing and gravy – the smooth, malty, toffee notes of a brown ale compliment the deep, intense flavour of turkey perfectly while the high level of carbonation will cut through the fatty, richness of the gravy and refresh the palate. A classic example like Cigar City Maduro has a perfectly balanced fusion of silky, smooth toasted toffee and chocolate notes. Cranberry sauce – high levels of acidity and a sharp, juicy bite require an equally tart beer to compliment it such as Oskar Blues Guava Rodeo, with tropical pink guava and citrusy tangerine flavours. Sour and tart flavours will cut away any residual sugary, fruity notes. Brussel sprouts – bitter hop notes in an IPA will echo the earthy, bitterness of the sprouts and provide a perfect harmony of flavour. Ttopical fruit, peach and citrus notes of Stone Go to IPA pair well with festive veggies

Christmas Combinations With American Craft Beer

Roast potatoes – look for a beer that’s crisp and clean with restrained bitterness that won’t overpower the spuds, for example, a lager or golden ale Christmas Pudding/Christmas cake/mince pies – boozy, rich and full of luscious dried fruit they cry out for a bold, flavoursome barrel-aged stout that’s equally heavy in mouthfeel and strength. Barrel aged beers from The Bruery are appropriate with intense flavours of Bourbon, molasses, chocolate and dark fruits underpinned by a malty richness Cheese eg. Stilton – strongly flavoured blue cheese requires a punchy counterpart to stand up to it like a complex and strong barley wine eg. Sierra Nevada Big Foot Barley Wine. Also goes well with ripe, buttery soft cheeses or a classic farmhouse cheddar. Ensure you’re stocking a non-alcoholic beer for those who prefer to enjoy Christmas with all the flavour of alcohol but none of the effects, eg. new Athletic Brewing Run Wild IPA American craft beers are available from national wholesalers or direct from or Look out for beers with speciality ingredients such as coffee, chocolate, peanut butter and many more that offer endless possibilities for festive pairings.


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Smokey and Glorious From the mighty Loch Lomond distillery, we are treated with an expression that gives us a different take on how we might usually perceive a peaty whisky. Accessible to all but not lacking in complexity – ideal to have on the shelf, in the glass and around chums. Independent spirits bottler Heroes & Heretics have a strong portfolio of single cask offerings; currently featuring a 5 year old Cognac cask aged Jamaican Rum and a 10 year old Sherried single cask blend. They also have a wealth of knowledge and experience in their team that they have inherited from sister company The Cask Reserve, a whisky cask investment business (contact details at the end). HAH in their own right have been making waves in the industry; sponsoring FIA WRC driver Chris Ingram pictured who was the first British Rally driver to become a European World Champion in 52 years, after Vic Elford won in a Porsche 911 in 1967. The action does not stop there with featherweight champion Louis Lynn winning his 10th fight, 7 of which have been KOs, whilst proudly sporting HAH livery in the ring and celebrating with one of the companies new Whisky based Hard Seltzers, The Whisky Roller. Racers and Boxers are not the only members of the HAH’s impressive tribe with Sales Director Freddie Browne and Marketing Director Angus Findlay, both featuring on reality TV program Made in Chelsea, taking the reins in the day to day running of things. The company’s forward thinking and outgoing mentality has featured them in some 50 retailers and Hospitality venues throughout the UK. Freddie Browne comments “Whisky is inevitable and it always will be, we have seen the likes of Gin boom and companies like Brewdog reinventing the reputations of entire categories that previously might not have been considered the most cool or relevant. It is only a matter of time before we see whisky become the next big thing.” Heroes and Heretics are hitting the industry with a “No Experience Necessary” attitude, the company’s contemporary branding and following sets the tone for a new generation of whisky drinkers. Sante. Freddie B Browne MIC, Sales Director.

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For more information, contact Alasdair Lord | 074 8060 3757

EAT. DRINK. SLEEP January 2022

Top takeaways for hotels as a transformational year draws to a close By James Bishop, Senior Director, Global Ecosystem at SiteMinder One of many reasons I love working for SiteMinder is the always-on nature of the hotel commerce business, and the hotel industry generally. It’s a thrill helping hoteliers fill rooms through our open hotel commerce platform – the largest of its kind in the world – which lets 32,000 customers maximise occupancy and revenue every second of every day, using realtime market data across more than 400 booking channels globally. Yes, the pandemic dented booking numbers, but as SiteMinder’s World Hotel Index shows, the ongoing recovery has only served to underline the resilience of the UK hotel industry. All this means I’m busier than ever – and I know many, if not all, of you reading this will know the feeling!

Having said this, with Christmas and the New Year nearly upon us, it’s worth taking a moment out of our busy working day to reflect. So, here are my top four takeaways from the year gone by, and a short contemplation on how hoteliers may wish to prepare for 2022.

1. UK hotels withstood everything...and bounced back This year, the UK once again proved it is an enduring favourite for domestic and international travellers alike. While the summer staycation boom was fuelled in part by travel restrictions forcing people to holiday domestically, Brits’ thirst for travel has been highlighted by the fact that hotel bookings in tourist hotspots from Bournemouth to Edinburgh far surpassed 2019 numbers throughout the summer and beyond. This has proven to be a sustained recovery, with the UK still at 86.6% of 2019 hotel booking volumes, compared to a global average of 80.14%. Meanwhile international bookings in UK hotels have steadily increased month-on-month from just 6.82%



of all bookings in March this year to 19.25% in October, while international hotel arrivals are set to climb to 25.96% of total arrivals by May 2022 (all numbers correct up to the time of writing).

Lockdowns, remote working and safety concerns have transformed the way we live, work and shop, and increased digitalisation has stayed with us long after restrictions ended. This means hoteliers are faced with a new and evolved breed of hotel guest, identified by SiteMinder as the ‘dynamic traveller’. As I’ve written previously, these new and evolved guests expect a smooth and seamless guest journey from their first contact with a hotel right up to check-out, and a personalised experience that reflects their own, unique preferences. To meet guest expectations, hoteliers may consider building their own technology stack to take advantage of the great variety of accessible, affordable and effective tech tools available. These offer functions including digital marketing, remarketing and price comparison, helping them reach potential customers and drive direct bookings. Given that we saw direct reservations through our platform grow by a third during the first half of 2021 compared to 2019, this may well be an area hotels can benefit from focusing on. Likewise, by investing in apps providing support with chatbots, loyalty, upselling and reviews,

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2. Technology can help hotels increase revenue...and meet heightened expectations

hoteliers can achieve more fluid communications with guests, and capitalise on a wealth of opportunities to customise – and monetise – each stay, while making it easier to build lasting relationships with their guests. As such, a well designed digital toolkit empowers accommodation providers to drive direct bookings and reduce commissions, while still taking advantage of the opportunities offered by OTAs to benefit from the ‘billboard effect’.

3. Technology is no substitute for people, but it’s more than a helping hand to UK hotels With staff shortages remaining a real concern, we have seen more and more hotels leaning on technology to “do more with less”. In fact, for many accommodation providers, these changes were already well underway due to the pandemic, and the need to meet heightened guest expectations at a time of scarce resources. As such, hoteliers have increasingly learnt to automate manual processes and streamline their operations, to ensure minimal waste while maximising revenue, and ensuring a quality guest experience.

This has been another contributing factor to a meaningful shift in hoteliers’ mindset, prioritising efficiency and nimbleness. Increasingly, rather than viewing products in isolation from each other, they are understanding technology more holistically to ensure their various systems and connected apps work in harmony to power one hotel commerce strategy, preparing them to effectively market, sell, manage and grow their business in today’s world.

4. Technology will continue to be a key ally in 2022 The pandemic has presented many challenges, but also opportunities. We know of one hotel that recently turned its car park into bookable inventory, for example, and that car park now averages 90 percent occupancy to provide a steady stream of revenue. So, as a new year approaches, hoteliers would do well to continue expanding and deepening their use of hotel commerce technology, to satisfy the new breed of tech-savvy guest – and grab the monetisation opportunities on offer with both hands! 29

EAT. DRINK. SLEEP January 2022

What the hospitality industry needs to understand about commercial leases With the hospitality industry finally recovering from the COVID-19 pandemic and the various restrictions that have been in place over the past few years, many business owners will be reassessing their business needs. One of the main aspects that will be going through business owners’ minds is their premises and whether it still meets their requirements. Those fortunate to see levels of growth during the pandemic might need a larger space, while a number will be looking for somewhere smaller; or in some cases nowhere at all.


The world of commercial leases can be a minefield if you don’t truly understand every element of the agreement. As a result, many business owners could get tripped up with the most common mistake being in assuming that commercial leases and residential leases are similar. In fact, this couldn’t be further from the truth.

One area that can cause problems for business owners is the maintenance of the premises and who’s responsible for repairs. In the majority of cases, the landlord will insure the property, but the upkeep and maintenance, which can include the exterior of the property, falls to the business owner. It’s highly recommended that before taking possession of a property, the tenant should carry out a building survey to understand whether the financial considerations, such as rent, are fair. Additionally, this survey will help to highlight any defects so the potential tenant knows what state the property is in before entering the lease.

Due to this, it can be beneficial to undertake a photographic ‘schedule of conditions’ before entering the lease. This includes photographs of every part of the property and acts as a visual reminder of the state the premises was in before the lease began. As a result, the tenant’s obligations are limited to returning the property in a condition that is no worse than when the lease began. At the end of the lease, a landlord will issue a schedule of dilapidations which is an overview of all repairs that are the tenant’s responsibility. By carrying out a pre-possession survey and photographic schedule of conditions the tenant is in a stronger position to negotiate a limitation on dilapidations.

Contract length and early exit clauses If there is one thing we can learn from the pandemic it’s the fact that the future isn’t guaranteed. Many hospitality businesses may have signed up to long term leases believing it gives them peace of mind and a sense of security. However, when the unthinkable does happen, as it has over the last couple of years, being tied into a long lease isn’t always desirable. It’s common that when a lease has been established, it cannot be terminated before the agreed time frame without the consent of the other party, unless an early termination or break option is included. However, there are certain circumstances where a break option or early termination cannot be utilised. If the tenant is in breach of any terms of the lease, such as a late payment or refusal to carry out maintenance work, the landlord doesn’t have to accept the early termination. Furthermore, it’s important to remember that when terminating a lease there is a notice period that must be respected. If the notice isn’t served within the ‘period of notice for termination’ the lease will continue for an additional period, often one year, which is known as ‘tacit relocation’. Many business owners think they can let their lease expire and walk away

on the last day without giving notice, however, it’s essential to provide notice to the appropriate individuals in the relevant format.

Unexpected costs When taking on new premises there are a number of rates and responsibilities that business owners can often overlook. Tenants are responsible for things such as health and safety, asbestos control, fire safety, public liability insurance, gas and electrical certification. Additionally, there is Stamp Duty (or Land and Buildings Transaction Tax as it’s called in Scotland) to consider in addition to the base rent costs. For those considering starting a new hospitality business, whether that be a fast food chain food or delivery service, or if you are looking to relocate your current business, it’s crucial to understand your commercial lease before signing to avoid any unexpected costs. When entering into a commercial lease it’s extremely beneficial to seek legal advice as it’s more than likely the landlord will have a legal team working on their behalf. For many the cost of legal advice can be off-putting, however, investment now can save being hit with a large cost in the future. *Please note that there are differences in the legalities of commercial leases across the UK, we would always recommend seeking local counsel before entering a commercial lease agreement. Austin Lafferty of Austin Lafferty Solicitors Austin Lafferty is a Scottish law firm founded by Austin Lafferty himself - a past President of the Law Society, Scotland. For over 30 years Austin Lafferty’s highly respected team of lawyers and solicitors have been supporting tenants in negotiating fair and robust commercial lease agreements.



Maintaining the premises

It’s common for lease agreements to ask the tenant to leave the property in good condition, no matter the state of the building when they took possession.

January 2022

It can be easy for business owners to get over excited about seeing their brand up in lights resulting in them rushing to sign a lease they don’t properly understand. With that in mind here are some key things to look out for before entering a commercial lease agreement.


Bring on The Good Times Card A New Portal To Thrilling Experiences For The Conscious Consumer This week sees the launch of The Good Times Card. A card to spend on life’ ’s mini adventures. These are not simply one off outings. The Good Times card will give you access to places and experiences that will inspire and fire a generation looking for culture, activities and adventures. The companies that partner with The Good Times Card, are owned by people with a passion not only for their brand but also for how they deliver that experience, many of them will have never considered an experience site as an option before, but want to be part of a new platform. Companies that fizz with creativity, but are socially and ethically aware, and want to disrupt the norm. Partners include grassroots experience businesses such as Kiss the Hippo, Kudhva, Bike Works, House of Voga and more established companies DiceFM and the How To Academy. All partners are chosen for their symbiotic values - reassuring for the ethical and socially minded consumer. You won’t have just one experience to choose from, but access to each company’s entire offering. Founder Calypso Rose says “The Good Times Card wants to work with companies that put community to the fore of all their decisions, but it’s also the small things that make a difference - from the bamboo Good Time Card itself to our 100% FSC recycled paper. In the end I want Good Times to be about respect. Respect for people, respect for the planet.” Rose also founded The Indytute, now a partner of The Good Times Card you can use it to buy their much talked-about creative home kits. With her wealth of connections and experience Rose now wants to “create a business in The Good Times Card that really addresses issues I’ve seen with this business model across the industry and create a brand with purpose that speaks clearly to Millennials and Generation Z.” Good Times plans to be a big player in the experience economy, targeting socially conscious 23 - 35 year olds who love culture, experimenting with new activities and adventures.


Unlike the competition that literally banks on customers not redeeming vouchers, The Good Times Card will actively encourage and inspire customers to spend their loaded cards and the cards are valid for 5 years. Their trend-led and highly curated website is fresh, upbeat and buzzing with ideas and inspiration. But what truly differentiates The Good Times Card from the competition is that they’re not all about good times. The brand is an advocate for mental health partnering with Mind Apples, a charity focused on improving mental wellbeing with an original approach but without stigma. So much so that their aim is to make looking after minds as natural as brushing teeth. Mind Apples run workshops and e-learning in schools, universities and businesses and with their guidance, anyone can run their own event. The Good Times Card will donate 50p from every sale and collaborate closely with Mind Apples over the next year.

January 2022

Now it was time to settle down and relax. The softness of the bed was unparalleled. It was after around two hours of travelling and very much welcomed. One of life’s simple but great pleasures is quality of a hotel’s mattress and we were not disappointed. In truth, I could have fallen asleep instantly. However an enjoyable night in the distillery bar was ahead so it was time to get ready. The shower and bathroom have slated tiles, beautiful mirrors and concrete slab flooring. There is plenty of room to get organised and the room service is sharp in its delivery of drinks & snacks. I must say the care and attention showed by each staff member was amazing.

London Hilton Bankside Review As we arrived on Great Suffolk Street it was a cold dark afternoon in London. My attention was immediately drawn to the florescent beam coming from the Hilton Bankside hotel. Outside the hotel was a floral draped sign reading “Bankside” this was accompanied by cool neon lights in the quirky entrance. Located near Southwark train station and a stones thrown from the Tate Modern. The Hilton Bankside is also extremely close to Waterloo. Although, there is no need to leave the vicinity as to the left of the front desk the Distillery bar was packed with people and you could sense a good time was to be had during your stay.


When we arrived on the 6th floor our view of the street was stunning. It was a busy Saturday afternoon and although you couldn’t hear a sound the view of people enjoying their weekend was great.

Many years ago the site was home to an oil distillery and has kept its industrial theme throughout without compromising luxury. The bar “The Distillery” gets its name sake from the above and we enjoyed an amazing meal and drinks that evening. There is also the option to dine in the OXBO. This is where we had our breakfast the following say which was fantastic! Plenty of options to cater for all from a full range of full English to continental cuisine. When planning your next trip to England capital. The Hilton Bankside is a must visit. Click here to book your reservation.

I felt an instant warmth within the hotel lobby. The atmosphere was vibrant and we were greeted by incredibly friendly faces behind the front desk (Along with a complementary glass of Prosecco & sweets!) We stayed in one of the hotels junior suits. It was spacious, comfortable and extremely cosy. I was surprised to learn there are almost 300 rooms along with a vegan suite.


Restore the Rhythm Music is a power, Music is a gift. Music stops the clock, it’s a change, a shift. Whether it’s up front and live. In the background inside. The music had been silenced but now it’s time to revive. It keeps you going on a long day. It can be the centre of your short day. It can fill that gap when there is nothing… more to say. Whether you’re the butchers, the bakers or the future innovators. If music is a drive. Makes you want to strive. Then surely, music helps bring your business to life.

Music could help your business get back to its best.

0800 0868 801

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